The Profitable Table Fed by Woolco Foods
Sugar, Sweet and lots of Sunshine
Season 1, Ep. 6
Driven by the love of their customers and what they create everyday, tune in to hear Sugar Sweet Sunshine's owners, Peggy and Deb tell us what it takes to create a warm, cozy and fun atmosphere for New Yorker's picking up tasty treats to go, and an inviting environment to hang as if it was their own home. Their story of risk taking and perseverance is sure to inspire as much as it will educate.
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Interview with the visionary owner of S'mac restaurant, Sarita Ekya
Season 1, Ep. 19
How do you take a traditional side dish and turn it into the foundation for an iconic restaurant and a transcendent brand? Sarita Ekya, owner of S'mac restaurant in Manhattan has the answer to that question, and many more.This is a must listen episode for anyone who has ever thought about following their dreams and pursuing the road less traveled.Whether you are a chef, entrepreneur, or just someone looking to learn how creating amazing macaroni and cheese can lead to the creation of a business (and a life) predicated on passion and following one's heart, this is an interview for you.
Interview with Sureshan Pather, owner of Black Swan Gastropub
Season 1, Ep. 18
In this episode, Steven explores several key elements of opening and maintaining a thriving restaurant, even in the midst of a pandemic.Learn how Sureshan Pather had the vision to create a seven time Michelen recommended Gastro pub in a previously quiet part of Brooklyn.More interesting still, how has he managed to make The Black Swan both a neighborhood staple, and a destination spot, even as the neighborhood itself is now flooded with restaurants and other culinary options.
INTERVIEW WITH EXECUTIVE CHEF OF HORSENECK TAVERN, MICHELE VACCARI HARRIOTT
Season 1, Ep. 17
IN THIS EPISODE STEVEN CELEBRATES THE REOPENING OF NEW JERSEY OUTDOOR DINING BY INTERVIEWING ONE OF NEW JERSEY'S FINEST AND MOST FOLLOWED EXECUTIVE CHEFS, MICHELE VACCARI HARRIOTT.NO SUBJECT IS OFF LIMTS, AS WE EXPLORE WHAT IT IS LIKE TO PUT TOGETHER A DELICIOUS AND CREATIVE MENU, WHILE STILL SUCCESSFULLY ADDRESSING THE UNPRECEDENTED CHALLENGES FACING THE HOSPITALITY INDUSTRY.THIS INTERVIEW IS A MUST FOR ALL EXISTING AND ASPIRING CHEFS, AS WELL AS FOR ANYONE SEEKING TO LEARN MORE ABOUT THE ULTRA HOT NEW JERSEY DINING SCENE.