Chefs, restaurateurs, writers, sommeliers, and food world luminaries sat down with Food & Wine to talk about failure.

By Kat Kinsman
Updated January 23, 2020

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode. Catch up on previous episodes here.

Episode 51: On Failure

None of us loves talking about how we failed. We may obsess about these flubs, missteps, errors in judgment, and mortifying mistakes on constant loop in our heads, but generally, most of us aren't going out of our way to shine a spotlight on our biggest mess-ups. But how else would we improve as business people, artisans, leaders, partners, and human beings if we didn't examine where we stumbled, and how we got up again? Chefs, restaurateurs, writers, sommeliers, and food world luminaries like Gail Simmons, Dwyane Wade, and Cheetie Kumar sat down with me at the Food & Wine Classic in Aspen and on previous episodes of Communal Table to share moments of painful setbacks, and the lessons they learned to move forward.

Read even more from Jacques Pepin, Carla Hall, Hugh Acheson and other food world stars: Bouncing Back

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Previous episode:Katie Button talks about keeping employees for the long haul and making room for mistakes

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