Her Seat At The Table

Explore how the James Beard Foundation is driving impact through innovative programs, advocacy, and educational resources in the food industry. Sara Abernethy interviews Dr. Anne McBride, Vice President of Impact, to uncover insights on leadership, mentorship, and fostering resilience in hospitality professionals.Main Topics Covered: The role of the James Beard Foundation in industry advocacy and educationHow cooking, publishing, and food policy intersectPrograms supporting women entrepreneurs and food professionalsStrategic approaches to food book publishing and self-publishingThe importance of community, mentorship, and continuous learningImpact of advocacy and policy engagement for restaurant sustainability Future initiatives and resources for industry resilience Timestamps: 00:36 - Introduction to Dr. Anne McBride and her work at the James Beard Foundation 01:01 - Impact of the Women's Entrepreneurial Leadership Program (WEL) 01:20 - Resources available on jamesbeard.org for food industry professionals 02:37 - Personal experiences with winter weather and its effects on restaurants 03:05 - Navigating Valentine’s Day and restaurant reservations 04:38 - The benefits of letting partners take the lead in dinner plans 05:12 - How Anne met her husband and her move from Switzerland to Louisiana 06:06 - Transition from Swiss village life to Louisiana college experience 07:01 - Moving to New York and career shifts from publishing to food media 09:32 - Starting at Hippocrates Books and the value of book proposals 11:23 - Insights on writing and marketing cookbooks, and self-publishing nuances 12:56 - The importance of strong proposals for book success 15:47 - Planning a cookbook as a regional or community-focused project 16:17 - From publishing to advocacy and impact at James Beard Foundation 17:03 - Life in early 2000s NYC with small publishing house experience 19:11 - How food programs like the Experimental Cuisine Collective shaped her career 20:05 - The importance of work-life integration and passion projects 22:38 - Comparing roles at the Culinary Institute of America and James Beard Foundation 24:19 - Overview of programming like WEL and other leadership initiatives 25:47 - Supporting women in food through financial literacy and mentorship 29:58 - The power of confidence-building workshops and small wins 34:40 - Advocacy against restrictive policies affecting restaurants and immigrant labor 39:12 - The significance of grassroots, consistent advocacy actions 41:31 - The impact of sharing case studies and testimonies 42:07 - Reflecting on nearly five years of impact work and future goals 43:16 - Resources, upcoming reports, and how to stay connected with jamesbeard.org 45:42 - Closing remarks and how to follow Anne McBride’s workResources & Links: James Beard FoundationAnnual Industry ReportWomen's Entrepreneurial Leadership ProgramClimate Solutions for Restaurant SurvivalFollow Anne McBride on LinkedInFollow James Beard Foundation on Instagram Connect with Anne McBride: LinkedInInstagram Additional Highlights: Emphasizing community and mentorship in food careersThe long-term value of advocacy and policy engagement for restaurantsEncouragement to access free educational resources onlineThe importance of storytelling through cookbooks as marketing toolsHow collective action shapes industry resilience and sustainability Thank you for joining this inspiring conversation about advancing equity, education, and advocacy in the food industry. Don’t forget to visit jamesbeard.org for ongoing programs and resources to support your journey.

Most entrepreneurs never reveal the messy, real behind-the-scenes stories that shape their success. Molly Irani — founder of the James Beard Award-winning Chai Pani restaurant group — exposes the grit, chaos, and heart of building a meaningful culture in hospitality in her newly released memoir, "Service Ready". Imagine maxing out personal credit cards, navigating midlife pivots, and managing high-volume chaos—all while keeping your vision alive. Her story will inspire you to rethink what it really takes to create a thriving business you love.In this episode, Molly shares her innovative concept of "mind-blasting hospitality," a sensory experience that turns ordinary service into memorable magic, even in the busiest kitchens. We break down how she designed a culture rooted in care, authenticity, and fun, turning chaos into community. Molly also reveals how her personal story—her love for her husband, her background, and her relentless resilience—informed her leadership and vision.We delve into the real challenges of working with your partnerclaiming your identity as a leaderfinding balance when your role shifts from front-line to strategic visionaryMolly's honesty about depleting herself, navigating disagreements, and building trust offers practical lessons for couples in business and anyone striving for alignment. Plus, hear her powerful perspective on community resilience—how the restaurant industry models humanity during crises, from hurricanes to pandemics—showing us that hospitality is about more than just food; it’s about touching lives.This episode is perfect for restaurant owners, entrepreneurs, and leaders seeking authentic tools to build resilient, thriving cultures. If you’re tired of glossy success stories and crave the truth behind lasting impact, Molly’s raw, inspiring insights will challenge and embolden you. Prepare to be inspired by her daring to share her vulnerabilities—and her unwavering belief in the power of hospitality to transform lives.Order your copy of "Service Ready" and check out more of Molly's work at www.mollyirani.com, and drop her a follow on Instagram at @chaipanimom

Sara Abernethy chats with Tiffany Welton, Owner and Founder of RBF, Your Authentic Champagne Bar in Cary, NC. Yes, THAT RBF! Check out RBF's upcoming events and their WILDLY impressive list of bubbles by the glass at www.rbf.wineIf you're someone considering leaving corporate and taking the plunge into a hospitality business - this conversation is for you. Tiffany shares the real deal about taking the plunge, her unique concept focusing on champagne, and how she's beautifully navigated her first few (grueling but gratifying) years in business. Tiffany Welton is the owner of RBF, Your Authentic Champagne Bar, a new establishment in Downtown Cary. Tiffany has 20 years of leadership experience in a range of industries from organ and tissue donation, healthcare, and IT as well as a top performer in business development within Fortune 500 companies. She graduated with a Bachelor of Science in Psychology and Business from Oregon State University and a Master's Degree from the Thunderbird School of Global Management. After years of attempting to make an impact on culture, women's equality and treatment in the workplace, and acceptance of emotions and authenticity into careers and advancement, she realized this wasn't how she wanted to make an effective change. Hence, the beginnings of RBF.With over two decades of client partnership and customer experience focus, she has a natural ability to understand the big picture, implement effective strategies, align people with what they value, and create a comfortability wherever she is. Whether it’s in a meeting, event, or hosting people in her own home, she is acutely aware of how to adjust to the emotion in the room. Yes, RBF means Resting Bitch Face. Tiffany has always had a dream of owning a wine bar that is focused on authenticity, the emotional safety of others, and creating a place to be seen and heard. She lives for connection, community, sharing stories, talking about feelings, and how to keep growing and developing in a meaningful way. She truly believes that the most beautiful life moments happen when you sit with a friend or a stranger and simply talk about your experiences, but the real magic happens when your horizons expand, you feel understood, and you don’t feel alone.Tiffany is also passionate about partnering with organizations in the community that supports women's rights and reproductive freedom, victims of domestic and sexual abuse, the stop of human trafficking, LGBTQIA+ rights and Trans Health initiatives as well as anything to support animals. If she is late, it is because she saw a dog. Tiffany is known for her ability to uplift, tell stories, encourage others to share about themselves, and always welcome you with a glass of champagne.

Sara Abernethy chats with Sandi Kronick, Founder & CEO of Happy Dirt, a Durham-based company that is creating sustainable food systems, by not only being a release valve for farmers, but providing a much more direct route right to your table. In this episode, Sara and Sandi jam on how the importance of how staying curious played such a vital role in Sandi's longevity in the food space, what sustainability can really look like for farmers (and it includes self care!) and modeling healthy and sustainable practices in leadership. This is a big one! If you're tuning in at the time of this episodes' release and planning on attending the FAB Conference in June 2025, make sure you don't miss Sandi as a featured speaker!Check out Happy Dirt's amazing work and where you can buy their produce at www.happydirt.com.