Episode 46: Karen Goodlad

12/10/14 • 46 min

Find out what it takes to get a real education in hospitality on today’s episode of All in the Industry. Shari Bayer is joined by Karen Goodlad, an Assistant Professor at City Tech CUNY specializing in food and beverage management. Recently she has taught Dining Room Operation, Wine and BeverageManagement, Internship and Perspectives in Hospitality Management. In addition to her joy of teaching she is often found working with students as the FacultyAdvisor to the Walt Disney World College Program Campus Representatives. Finding it important to continually increase her understanding of the teaching and learning practices that help students develop a joy for learning, she works as the Co-director of General Education for the Title V Grant, ALiving Laboratory. Here she facilitates seminars for full-time and part-timefaculty focused on incorporating High Impact Educational Practices, place based learning and effective assessment measures. As an industry professional, Prof. Goodlad has become a Certified Specialist of Wine with the Society of Wine Educators where she is also a member. This certification is evidence of her passion for expanding her own knowledge aboutwine and beverages but also her desire to effectively teach the subject. Prof. Goodlad is a member of Les Dames d’Escoffier the premier internationalorganization of women leaders in food, beverage and hospitality. Here she finds pleasure in working on various committees throughout the organization and is the Co-Director of the Scholarship Committee whereby she can help further the organization’s mission in support of education, advocacy and philanthropy. It is through all her work that she seeks to provide endless opportunities for students to pursue their passions and attain their goals. This program was brought to you by The International Culinary Center.

“A lot of these students are going from their teen years to their adult years. It’s an immense period of growth for them.” [20:00]

–Karen Goodlad on All in the Industry

“A lot of these students are going from their teen years to their adult years. It’s an immense period of growth for them.” [20:00]

–Karen Goodlad on All in the Industry

Previous Episode

Episode 45: NY Post Restaurant Critic Steve Cuozzo

Get a rare candid look into the life of a restaurant critic on a brand new episode of All in the Industry as host Shari Bayer is joined by Steve Cuozzo, restaurant critic for the New York Post. Steve shares his opinions on everything from the role of the critic to the practice of up selling in the restaurant business. This program was brought to you by White Oak Pastures

Photo: NY Post

“If a chef or a kitchen sends out an extra dish – that’s fine. I almost never say no to it – unless it’s a complete bank breaker.” [07:00]

“My biggest peeves in restaurant in New York are overcooked chicken, share plates, general up selling on the part of the floor staff and the practice of not seating incomplete parties.” [09:00]

“All restaurant reviewers typically focus on what’s new. For every critic – how new is too new? Can you reasonably write about a new restaurant after 3 weeks? A month? 6 months? Restaurant reviews are unlike any other form of criticism because the product is never the same. Every restaurant meal is a different product and a different experience. When you go to a restaurant you’re not really buying a meal you’re buying a memory.” [13:00]

“Most people who write about restaurants take the crafts very seriously.” [22:00]

–Steve Cuozzo on All in the Industry

Next Episode

Episode 47: Jeffrey Tascarella

Hear from Jeffrey Tascarella, General Manager of Food & Beverage at The NoMad Hotel, on this week’s episode of All in the Industry!. Jeffrey grew up in a food-loving Italian-American family but truly developed a passion for fine dining while working at Michael White’s Michelin-starred Fiamma. During the course of his career, he has been the wine director of â€ ̃inoteca and the maitre d’ of The Mercer Kitchen. He also launched the commercially successful Scarpetta with Chef Scott Conant and assisted in the restaurant’s expansion in Los Angeles and Las Vegas. Most recently, Jeffrey was managing-partner of the critically acclaimed Tenpenny restaurant in midtown Manhattan. This program was brought to you by The International Culinary Center.

“The NoMad bar was a cool project because everybody involved got to build their dream bar. It was like a committee fantasy bar.” [20:00]

–Jeffrey Tascarella on All in the Industry