From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.
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From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.
Run the Pass looks at the world of seafood as host Andre Natera welcomed Chef Barton Seaver. Seaver has an illustrious career as a chef and expert on seafood sustainability and diversity. His early career included working for Jose Andres and making DC’s best burger. He then stepped out of the kitchen with a focus on seafood literacy. He was a National Geographic explorer and taught classes on the subject at Harvard. He’s also a best-selling author of books on seafood.
Run the Pass with Chef Andre Natera
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.
