Monthly Industry Insights

Hear from industry leaders their guilty pleasures, the oddest thing in their refrigerator, their inspirations and take on new trends. We've asked all of questions and have the answers for you here.

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June's Featured Interview: David Adir, The Carving Board

David will be presenting The Carving Board's Spaghetti & Meatballwich at the upcoming Western Foodservice & Hospitality Expo in August. This sandwich was recently named one of the 2016 Best Sandwiches by Restaurant Hospitality.

What is the newest trend you see emerging?  
We really see consumers more aware of what they are eating, I think  simple, clean and quality is the new trend.  People are getting away from "mystery meat" They really want to know what they are putting in their bodies and they are now more educated than ever. I get questions that I would never have expected from some of our guests. 

What’s the strangest thing we would find in your refrigerator?  
Probably "Survival Seed Vault" It is an entire garden in a can just in case the Zombie Apocalypse is real!

If you could eat anywhere in the world, where would that be?  
Probably French Laundry. I haven't had the chance to go yet. It  has been such a trendsetter and groomed some of the most amazing chefs. I have been lucky enough to do a lot of traveling and a lot of eating, I make it a point to stop at restaurants with chefs that hail from there.   

Is there one comfort food that you're secretly obsessed with having at home?
Kraft Macaroni and Cheese.  Every now and then I just need to eat it. Reminds me of being a kid it was the first thing I made by myself. 

Which talent would you most like to have that you don't possess?
I really wish I could had musical talent, singing or playing instruments  my father can, its just something I didn't get!

What’s your favorite meal to make for friends?  
My go to meal when I am entertaining is steak. It is one of my favorite proteins. It's really fun to taking to the next level creating sauces that compliment the meat or trying different rubs marinades etc. 

Who was your mentor in the industry?  
I never really had a mentor in the industry I worked in the BOH and FOH in all different kinds of concepts I just loved to watch and learn. 

If you could cook for and dine with anyone, who would that be?
I think Jeff Besos or Elon Musk. I would love to be able to pick their brain on how they built their businesses. Wait I should probably say, Margot Robbie total celebrity crush!  If anyone knows her tell her to call me!

 














 
 
 

More about David Adir: 

David Adir is the co-owner of The Carving Board along with his brothers who feel food should have a sense of adventure. The Carving Board is a place where great ingredients and unique ideas meet - the highest quality ingredients at a reasonable price.  

 

Archives: 

May Insights - Chef Ricky Estrellado, Nobu New York
April Insights - Chef Manjit Manohar, The Pierre Hotel
March Insights - Chef Justine MacNeil, Del Posto
February Insights - Chef Stephen Yen, Paige Hospitality Group
January Insights - Chef Amanda Martin, Leoness Cellars
November Insights - Michelle Noble, Le Cordon Bleu
October Insights - James McGuinness, Keiser University
September Insights - Norman Van Aken, NORMAN'S
August Insights - Richard Pink, Pink's Hot Dogs
July Insights - Keith Breedlove, Culinerdy Cruzer
June Chef Insights - Rob Valencia, Great Performances
May Chef Insights - Marc Murphy, Benchmarc Restaurants
April Chef Insights - Megan Johnson, Casellula
March Chef Insights - Sara Moulton, Chef, Cookbook Author, TV Personality

February Chef Insights - Barret Beyer, Hell's Kitchen
January Chef Insights - Anton Testino, Mulberry Street Cafe
November Chef Insights - David Binkle, Los Angeles Unified School District
October Chef Insights - Alan Ogard, Lexington Hotel
September Chef Insights - Barbie Marshall, The Farming Chef
August Chef Insights - Cal DeMercurio, Corporate Executive Chef, Black Bear Diner
July Chef Insights - Johannes Bernau, Executive Chef, Who Song & Larry's
June Chef Insights - Ryan Vargas, Chef de Cuisine at Emeril's Tchoup Chop