Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the $2.8 million ham, bees in NYC, stealing in the workplace and Danny Meyer’s hospitality-included policy. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Zene Flinn, Executive Chef of Park Avenue restaurant in New York City. Zene grew up in a small farming community in Quincy, Washington, where his father grew apples. A passion for cooking led him to New York where upon graduating from the French Culinary Institute, Zene dove right in to New York’s fine dining scene working in the kitchen of Nougatine at Jean Georges. In 2010, Zene joined the Quality Branded family as a line cook for Park Avenue; his dedication and passion for seasonal ingredients led him to a sous chef position within the year… soon after, Executive Chef!
Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the $2.8 million ham, bees in NYC, stealing in the workplace and Danny Meyer’s hospitality-included policy. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Zene Flinn, Executive Chef of Park Avenue restaurant in New York City. Zene grew up in a small farming community in Quincy, Washington, where his father grew apples. A passion for cooking led him to New York where upon graduating from the French Culinary Institute, Zene dove right in to New York’s fine dining scene working in the kitchen of Nougatine at Jean Georges. In 2010, Zene joined the Quality Branded family as a line cook for Park Avenue; his dedication and passion for seasonal ingredients led him to a sous chef position within the year… soon after, Executive Chef!
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