Kitchen Sense, LLC, is a food and food-systems consultancy working at the intersection of gastronomy and politics. Think of us like a creative studio or laboratory for innovation and insight. We pull teams of experts together to solve problems across the entire spectrum of food, from food policy to food justice, recipe development to concept creation, strategic visioning to team building. With more than 30 years of experience in various aspects of food and gastronomy, a vast global network, a… Show more Kitchen Sense, LLC, is a food and food-systems consultancy working at the intersection of gastronomy and politics. Think of us like a creative studio or laboratory for innovation and insight. We pull teams of experts together to solve problems across the entire spectrum of food, from food policy to food justice, recipe development to concept creation, strategic visioning to team building. With more than 30 years of experience in various aspects of food and gastronomy, a vast global network, a focus on equity and community, and a unique approach to problem solving that melds vision and values with strategy and operation, Kitchen Sense tailors its consulting services to each client or project. Also available for expert facilitation, moderation, and speaking engagements. As organizations or individuals we can sit back and wait for the current uncertainty to pass so we can pick up where we left off or we can meet the moment head on with bold, creative ideas that move us ahead of everyone else. Let us help you figure out what's best and what's next. Show less

This is a podcast for which we invite experts from across the food industry and around the world to help us reimagine culinary education. Our goal is to better prepare the next generation of culinarians, amateurs and professionals alike, to understand the richness and complexity of our food culture and to inspire them to strive for excellence in whatever they do. Both the Galilee Culinary Institute and this podcast are produced by Jewish National Fund USA.

A combination creative studio and tech start up, Flavor Five is home to the world's first immersive dining and art experience called Aerobanquets RMX by Mattia Casalegno. Contact us to learn more about the new frontier of "immersive gastronomy."

As academy chair I oversaw the Eastern North America regional panel of voters who selected the best restaurants in the world for the annual, global S. Pellegrino and Restaurant magazine program.

Thought leader, taste maker, change maker, global ambassador, lover of good food that’s always better when it’s for good.

As executive vice president of the James Beard Foundation, I help create, execute, and oversee the Foundation's food and food-system programming, including our annual Food Conference, Leadership Awards, Chefs Boot Camp for Policy and Change, JBF Awards, and Taste America, as well as our online and printed communications. I also work on fundraising and development, programming, and new business. I regularly speak at conferences, on panels, and in various media as an expert on food, food culture,… Show more As executive vice president of the James Beard Foundation, I help create, execute, and oversee the Foundation's food and food-system programming, including our annual Food Conference, Leadership Awards, Chefs Boot Camp for Policy and Change, JBF Awards, and Taste America, as well as our online and printed communications. I also work on fundraising and development, programming, and new business. I regularly speak at conferences, on panels, and in various media as an expert on food, food culture, the restaurant industry, restaurant reviewing, etc. I am the author of five cookbooks, most recently a double IACP award winning ebook with Laurent Gras' "My Provence" (Alta Editions, 2012—http://www.altaeditions.com/ae/myprovence), and numerous articles on these subjects and more. Show less

In charge of all creative aspects of the USA Pavilion at the next world's fair in Milan, including design, exhibitions, culinary programming, cultural programing, and the James Beard American restaurant.

I host this weekly radio program Wednesdays at 11 am on Heritage Radio Network on which we explore food through the lens of taste. Listen at http://www.heritageradionetwork.com/programs/72-Taste-Matters

I taught several different courses at NYU in the Department of Nutrition, Food Studies, and Public Health, including Seminar an Advanced Food Theory, Writing in Food, and Italian Food Culture and the Mediterranean Diet (at NYU in Florence).