Tonight’s James Beard Foundation media awards largely lifted up reporters who covered food labor issues, especially the people who grow our food and what they face. Naturally these reporters made their acceptance speeches about those workers. So proud to be in this room. 💪

New episode on the fear of judgement and failure out now open.spotify.com/episode/2xZjCD…

Are you utilizing AI in your work? If so, how is it showing up?

I am so excited to be able to share this! Collaborating with Alliah L. BIG TUNE OUT NOW! Agostini and @SawyerCloud on a Juneteenth Celebration Cookbook is a dream come true!

I’d love to speak with a chef who has experience and expertise in making Pho. Looking to do some deep dive content into specific dishes. Any recs, please send my way!

What’s one dish or flavor combination you were so sure would work, that ended up being a total failure? Share in the comments below 👇

Line Cook Thoughts I got it in my head to try a maple glaze with venison. it was an abomination that my wife hasn't let me live down 20 years later

Next year I’ll be at essence fest. I’ll be at aspen food and wine. I’ll be at art Basel. I’ll be at SXSW. I’ll be on tv. I’ll have my book deal. All in due time. All due to my hard work. Manifesting it.

Showing up is the single most important thing you can do. Whether it be in the kitchen, for a project you are working on, or for the people around you. Getting yourself to commit to doing the act itself is the most important step to hitting goals in and outside of the industry.

Time away can be the best when you feel burnt out, unfocused, and uninspired. Coming back with what you learned from an outside perspective is how you better your work and the final product you provide. Time away can sometimes be the best option when nothing else is working. 💭

My oil painting of Capri Sun & Hot Pocket

What’s one piece of advice you’d give a new restaurant operator managing a kitchen in 2025?

Buttered noodles with lots of parm and black pepper will always do the trick.

The podcast returns. Available on all podcast platforms! open.spotify.com/episode/2hcYQx…

Don’t ghost on restaurant reservations. It’s a thoughtless act that severely hurts a food business that DESPERATELY needs every guest they have planned for on the books.

What’s an annoying restaurant menu trend you hope is gone in 2025?

What’s the worst piece of advice you’ve gotten from someone in the food industry and why?

New episode out now! open.spotify.com/episode/797u9t…