Tips Not Included!

Irivette, Matre'D and artist to the core joins me for a conversation on what she's been doing to stay productive in the times COVID-19, her new affinity for veggies, all the cooking she's been learning. Thanks in part to her quarantine partner and how she fell in love with a career in F&B and her start in it. 

Miguel and I hit the ground running on what has aspire at the Bon Appetit publication and how the #BLM movement helped pull the curtain on the toxic culture towards the BIPOC community, and showcased how systematic racism has been carefully implemented all around society.

All the way from Wellington, New Zealand. Ritchie, artist, illustrator, cook, and philosopher, and I sit down for juxtapose conversation. Touching bases on a variety of topics, I come out of this one with a lot in mind, some good vibes and some very cool knowledge. 

Linguistics major, bartender, and food connoisseur. Reuben sits down for a chat, explains his affinity for the restaurant industry, how it has thought him to appreciate food and beverages and how he implements details of it throughout his day to day and at home.

All the way from Wellington, New Zealand, join me as I catch up with Bobby Loyd from Bobby ( a startup sustainability consultant agency) whom one of many focuses is on how we can improve sustainability within the Food & Beverage industry. Learn how he is tackling this enormous challenge and see how you yourself can be part of the change. 

All the way from Wellington, New Zealand, join me as I catch up with Jack (San Fran Manager- Music Manager- Tour Manager), manager of some of New Zealand's most promising music acts along with one of its most iconic music venues. We get the in on his beginnings in the F&B industry, his rise in the music scene along with a few of his future aspirations. 

All the way from Wellington, New Zealand. Max Roberts-Bristow. Bartender/ Bar Manager at Poquito Bar and Felix Wellington Hospitality Awards 2019 Winner of Chivas Regal Outstanding Bartender of the Year, joins me for a chat on how he got his start in hospitality, who gave him his first bartending job and how an opportunity to reinvent a cafe-bar into the best whiskey bar in New Zealand turned into his unexpected big break in the bartending scene. 

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