Cultivated By Caryn w.guest Max Tucci The Delmonico Way

On this week’s episode, host Caryn Antonini is joined by Gerd Müller-Pfeiffer, CEO of International Coffee Consulting in Berlin, Germany. Gerd is an internationally renown coffee consultant with over two decades of experience in shaping the global coffee industry. Gerd brings a deep understanding to the field and advises multinational brands, top tier roasters and boutique cafes in mastering the complexity of the global coffee landscape, in an ever changing industry. Before turning to consulting, Gerd worked with Kraft Foods and Nestlé for 22 years. He’s currently a global keynote speaker, a member of the Specialty Coffee Association and Deutscher Kaffeeverbrand. For more information on our guest:Consulting for coffee companiesmueller-pfeiffer.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week’s episode, host Caryn Antonini is joined by Renee Guilbault, CEO of the Open Food Company, the first ever open-source food company with a mission to empower consumers with nutritious and flavorful food made with whole ingredients. Renee is a seasoned food industry veteran, author, consultant and expert in high volume fresh food operations and menu development bringing 30 years of experience as a global food and beverage leader across several facets of the industry. A professionally trained chef, Renee has worked in leadership positions at companies such as Pret A Manger, Bon Appetit Management Company at Google, Compass Group and Le Pain Quotidian. Renee is also the co-host of AMC’s In the Kitchen with Harry, alongside her Emmy-award-winning uncle, Harry Hamlin, where she brings her expertise and cooking chops, teaching audiences how to cook simple, delicious and no-fuss cooking techniques and dishes.For more information on our guest:The Restaurant Industry's #1 Consulting & Solutions Firmessayerfoodconsulting.com@chefreneeguilbaultThe Cultivated By Caryn show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week’s episode, host Caryn Antonini is joined by Cathy Coluccio Fazzolari, co-owner of the legendary Italian importer D. Coluccio & Sons in Brooklyn, NY. Cathy is also the author of The Italian Daughter’s Cookbook, which was inspired by her Calabrese roots and memories from her childhood, showcasing family and traditions entwined with the art of cooking. Cathy has served on the Board of Les Dames d’Escoffier New York as Treasurer and is a member of the National Organization of Italian American Women. She also offers specialized cooking classes, keeping Calabrese culinary traditions alive. For more information on our guest:@cathycolucciofazzolari@dcoluccioandsonsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week’s episode, host Caryn Antonini is joined by Susan Sarich, CEO and Founder of SusieCakes, a classic all-American bakery delivering classic desserts, made from scratch on-site daily and with real ingredients. Susan graduated from Cornell University’s School of Hotel Administration and began her career in hospitality where she spent 15 years honing her skills in the industry. In 2006, inspired by her two grandmothers' love for baking, Susan opened her first SusieCakes location in Brentwood, California. Now in its 19th year of business, SusieCakes has 30 locations across California, Texas and Tennessee as well as nationwide shipping. For more information on our guest: SusieCakessusiecakes.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week’s episode, host Caryn Antonini is joined by Douglas Raggio, author, investor, food business founder and consultant and Founder of the thriving food company, Pass the Honey, a purveyor of fresh honeycomb that is designed to bring the full nutritional benefits of honey to the consumer in a convenient package. Prior to Pass the Honey, Douglas founded the slow cooked meal company, Stews and Such, he also founded a VC called Gastronome Ventures and a private equity fund Bias and Blind Spots, both of which focused on healthy food and beverage branded companies. He’s been an advisor to over 100 startups and is a sought-after speaker at North America’s largest specialty food trade shows. For more information on our guest:Pass the Honey - Harvesting the Potential of Regenerative Honeycombfreshhoneycomb.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Francesco Zimone, Owner and CEO of L’Antica Pizzeria da Michele, which has four locations, Hollywood, Santa Barbara, Belmont Shore and New York City, and his latest restaurant, Florence Osteria and Piano Bar. Hailing from Naples, Italy, Francesco worked for most of adult life in finance, yet after nearly two decades of a successful career in the United States, he longed for the sense of community that he felt in the piazzas of his hometown. Seeking that sense of connection inspired him to leave the world of finance to become a restaurateur where he  has designed, conceptualized and captured the Italian way of living through his establishments. For more information on our guest:L’antica Pizzeria da Michele USA | Italian Restaurantsdamicheleusa.com | Authentic Tuscan Restaurant Beverly Groveflorenceosteria.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

On this week’s episode, host Caryn Antonini is joined by Steen Bojsen Møller, co-owner of Seymour’s and Beverage Consultant in Palm Springs, California. Steen brings a wealth of experience to both the beverage and hospitality industry, elevating beverage programs for bars, restaurants, hotels and brands. Hailing from New Zealand, Steen began working in hospitality in Auckland, where he also opened a private bar. He ultimately moved to the U.S., working in various bars in San Francisco, including a speakeasy,  before moving to Los Angeles where he worked for Acme Hospitality at the Library Bar. From there he went on to become the opening General Manager of Spring Street Bar in Downtown LA, before moving to Palm Springs to work with Tara Lazar, friend and founder of F10 Creative. Steen currently consults bars and brands and hospitality groups. For more information on our guest:@steenbojsenmollerlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Cristina Gherardi, a board member of Agrivar at Palazzo di Varignana, which is a 4-star luxury Agricultural resort. Located 25 miles from Bologna, in the Emilia Romagna region of Italy, Palazzo di Varignana is dedicated to producing international award-winning extra virgin olive oil, exceptional wines, jams and other artisanal products. The Estate was founded in 2015 and is committed to excellence both in delivery of their exceptional farm-to-table products but also respecting the land from which they come.For more information on our guest:Resort nelle colline bolognesipalazzodivarignana.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week’s episode host Caryn Antonini is joined by Chef Ashfer Biju, Executive Chef at the award-winning Baccarat Hotel in New York, who oversees all food and beverage operations at the property. Chef Ashfer brings more than 25 years of culinary experience, beginning in his home country of India and throughout various parts around the globe from the Seychelles to Mauritius to London, California and NY. Chef Ashfer studied hospitality and earned a degree at the Culinary Institute of America in Napa, California. He has held leadership positions in top-tier hospitality establishments, including Taj Hotels and Resorts and their NY location at The Pierre Hotel where he worked for 12 years as Executive Chef and Food and Beverage Director. Ashfer is a supporter of the James Beard Foundation, City Harvest and Careers Through Culinary Arts Program, he’s an avid photographer and a self proclaimed “crafter of perishable art”.For more information on our guest:@ashferbijuHomepagebaccarathotels.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week’s episode, host Caryn Antonini is joined by Rohit Khattar, a visionary and creative entrepreneur with interests in hospitality and entertainment. As Founder Chairman of Old World Hospitality in India, Rohit is one of India’s most prolific restaurateurs. He has created over a dozen beloved restaurant brands which have won multiple awards, 1 hotel, and a partnership with a performing arts and cultural center. Rohit quickly scaled his group, now operating under EHV International, a global hospitality group that creates and manages innovative, industry-leading restaurant concepts. Rohit’s restaurants have received numerous, coveted awards from such outlets as Conde Nast, 50 Best, New York Times, Time Magazine and many others. Rohit was awarded the IFCA Award of Excellence by the Indian Federation of Culinary Associations in appreciation of his outstanding contribution to the development of the culinary profession and society. In addition, he is the Founder Chairman of a boutique film studio, producing several films, but for the foreseeable future, Rohit is committed to his restaurants, which he continues to roll out both in India and abroad.For more information on our guest:Rohit Khattarrohitkhattar.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/