Monthly Industry Insights
Hear from industry leaders about their guilty pleasures, the oddest thing in their refrigerator, their inspirations and take on new trends. Learn more about the people behind the foods and dishes you know and love - and others you SHOULD know and love. We've asked all of questions and have the answers for you here.
View archived interviews.
February's Featured Interview: Dan Jackson, Cafe2 and Terrace5, MoMa
Chef Dan will be presenting a culinary demonstration at the upcoming New York Restaurant Show on Monday, March 6 at the Javits Center and will be a part of the Torch Award celebration honoring Danny Meyer, CEO of Union Square Hospitality Group.
What is the newest trend you see emerging?
I’ve noticed a big move in the direction of Chef-driven fast casual restaurants—aka Farm to Steam Table
What’s the strangest thing we would find in your refrigerator?
Breast Milk, as I have newborn twins
If you could eat anywhere in the world, where would that be?
I love seafood, so I’d travel to Marseille and sample authentic bouillabaisse.
Is there one comfort food that you're secretly obsessed with having at home?
Potato Chips, I love them on their own and I love to add them to sandwiches.
Which talent would you most like to have that you don't possess?
I wish that I could play the fiddle.
What’s your favorite meal to make for friends?
My go-to is Shrimp N' Grits.
Who was your mentor in the industry?
My colleague and friend John Karangis, the Executive Chef at Union Square Events.
If applicable, what was your favorite class in culinary school?
My favorite class at culinary school was definitely Product Identification.
If you could cook for and dine with anyone, who would that be?
My first answer is definitely my family, and then maybe a close second is the University of North Carolina basketball team.
More about Dan Jackson:
A native of Chapel Hill, North Carolina, Dan Jackson was raised an avid Tar Heels fan. After graduating from UNC-Chapel Hill in 2003, he moved to Charlottesville, Virginia and took a line cook job at a popular French restaurant, Bizou. In 2008, Dan moved to New York City. He wanted to work at one of the best restaurants in the city, so he applied and became a line cook at Eleven Madison Park. While Dan was there, the restaurant received four stars from the New York Times, one Michelin star, and was ranked among San Pellegrino’s Top 50 restaurants in the world. In 2014, Dan was named Executive Chef of Cafe 2 and Terrace 5 at the Museum of Modern Art. When he’s not in the kitchen, Dan enjoys spending time with his wife, who he originally met at Eleven Madison Park, and baby boy.
January Insights - Bill Rosenberg, NoMa Social
December Insights - Lusy Gradzhyan, Lusy's Meditteranean Cafe & Grill
October Insights - Tavoris Ingram, The Twisted Tuna
September Insights - Keith Williamson, Datz
August Insights - Kristen Ramsey, Krimsey's
July Insights - Chef Joseph Johnson, Charcoal Venice
June Insights - David Adir, The Carving Board
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