Jason Wallace
Hidden Figures: Behind The Numbers With The Restaurant Scie…
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Jason Wallace
Hidden Figures: Behind The Numbers With The Restaurant ScientistEpisodes
Jason Wallace
Hidden Figures: Behind The Numbers With The Restaurant Scie…
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Episodes of Hidden Figures
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Join us as we delve into the fascinating journey of Delta's, a legendary restaurant in New Brunswick, New Jersey. From its humble beginnings to becoming a cornerstone of the community, Jason Wallace, the restaurant scientist, interviews Joshu
Join Jason Wallace, the Restaurant Scientist, as he interviews Brandon Hurst, a former Chick-fil-A franchisee turned success story. Learn about Brandon's journey from college to corporate, and how he navigated the challenges and opportunities i
Join Jason Wallace and guest Melba Wilson in an eye-opening discussion on the financial challenges facing Black food service professionals and restaurateurs. Delve into the hidden figures behind the economics of the industry, from securing fun
We talk with the CEO of Sylvia's Woods Inc Sean Woods. Sean gives us a glimpse of the future of his family-owned iconic brand
We take an in-depth look at the science of food product development and go to market strategy
We take a deep dive into building black wealth through commercial real estate development.
Indepth conversation with culinary scholar Therese Nelson
Indepth conversation with Anthony Edwards co-founder of EatOkra
The power of women in foodservice. This episode features Crizette Woods, and Taniedra McFadden of the world renowned Sylvia's restaurant "The Queen of Soul Food". Crizette and Taniedra share their Inspiration, maturing as a professional, career
Tamoura Jones, chair of the Culinary Arts and Hotel, Restaurant and Travel Management (HRT) department, has been named the 2012 Instructor of the Year for Atlanta Technical College. As Instructor of the Year, Jones receives the Atlanta Technica
Thérèse Nelson is a chef writer and the founder of BlackCulinaryHistory.com, a website and digital archive she established in 2008 as a way to honor Black culinary heritage throughout the African Atlantic diaspora. With over 20 years of experie
Aamira is carving her own lane in the wine industry with a line of blends born out of the pursuit of purpose. In 2016 she made the decision to pursue entrepreneurship while working full time to launch LoveLee Wine, a brand that allows her to fo
Master baker Zana Billue takes a deep dive into how she developed her premium brand Zana CakesZana Billue @zanacakeszana.billue@yahoo,com
Show Objectives: Highlight Black Food Service Professionals & The Black Experience Our goals are to ... o Engage in an open & honest discussion on how to navigate controversial external elements-- politically, professionally, and socially o
Chef Dukes take a deep dive into how he developed his signature brand of Dukes Delicious Dogs & Dukes Food Concepts.
Order Chef Kevin Mitchell's book at https://us02web.zoom.us/j/89360000713?pwd=MlBkeFlidjFic0RBL0s3c2h1UU54dz09
Chef Tia takes a deep dive into her culinary journey as a black female in a white male dominated industry
On today's episode we dive deep into the beginnings of Anthony and Janique's app company EATOKRA about they got started.
Chef Ted Osorio takes a deep dive into corporate chef opportunities and the products and services that General Mills provides to restaurant operators
Certified nutritionist and dietitian Sharon Cox takes a deep dive into healthcare careers and personalized nutrition for Black America
Chef Ken Minor speaks to health and wellness cooking and the business of branding & marketing.
During this episode we take a deep dive into female black chef career options and paths
During this episode we take a deep dive into black chef career options and paths
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