Standing Out in a Saturated Market: Gold Star’s Differentiation Strategy with Roger David

Nancy Shares Her Thoughts on Season 3

Season three, The Savvy Business of Food, has come to an end. Join Host Nancy Aichholz as she reflects on the lessons learned from all the guests during her conversations for season three of That's So Savvy. Download the episode for free. Subscribe to That's So Savvy's newsletter on Substack  [https://substack.com/@tsspod] Support the podcast on Patreon. [https://www.patreon.com/TSSpod]

Eating Your Way Through the Airport with Gina Genco, Business Development Manager at CVG

Gina Genco wants to make your travel more enjoyable. As the Business Development Manager at CVG, the Cincinnati/Northern Kentucky International Airport, Gina is responsible for the food, drink, and retail experience travelers experience at the airport. Join host Nancy Aichholz as she sits with Gina to discuss what it takes to get a storefront at CVG and what improvements and challenges are in the near future. Download the episode for free. Subscribe to That's So Savvy's newsletter on Substack  [https://substack.com/@tsspod] Support the podcast on Patreon. [https://www.patreon.com/TSSpod]

How To Scale Without Losing Your Soul with Albert Celentano of Artisan Food Group

Albert Celentano was told that society needs two types of people, doctors and cooks. He decided to go and be a cook. After graduating from the Culinary Institute of America, Albert embarked on a career that took him from the high end dining restaurants to the offices of the corporate food world, and now today he is the Managing Partner at Artisan Food Group. Join host Nancy Aichholz as she and Albert discuss his career, their new partnership, and what has given Albert joy in a career surrounded by great tasting food. Download the episode for free. Subscribe to That's So Savvy's newsletter on Substack  [https://substack.com/@tsspod] Support the podcast on Patreon. [https://www.patreon.com/TSSpod]

The Legacy of Julia Child with Todd Schulkin Executive Director of The Julia Child Foundation for Gastronomy and the Culinary Arts

Julia Child's influence on food is unmatched in our world. Her influence changed American cooking and carries on in today's home and professional kitchens. Even if you never saw her on tv, or are to young to know what she looked and sounded like, Julia Child has an impact on your breakfast, lunch, and dinner plate. Join host Nancy Aichholz as she has a conversation with Todd Schulkin, the Executive Director of the Julia Child Foundation for Gastronomy and the Culinary Arts. Todd shares stories about Julia's life, her cooking, and what her foundation is doing today to carry on the Julia Child legacy. Download the episode for free. Learn more about The Julia Child Foundation for Gastronomy and the Culinary Arts [https://juliachildfoundation.org/] Listen and subscribe to the podcast Inside Julia's Kitchen [https://juliachildfoundation.org/podcasts-home/] Learn more about The Santa Barbara Culinary Experience [https://sbce.events/]

Julia Child Institute Preview

A preview of host Nancy Aichholz's conversation with Todd Shulkin, Executive Director of The Julia Child Foundation for Gastronomy and Culinary Arts. Coming Soon