![]() ![]() She continued that success with the opening of We, The Pizza, Santa Rosa Taqueria, The Butcher's Sandwich and Big Top Ice Cream Bar, all fast casual brands. Her education in journalism and Master’s degree in International Relations from The University of Chicago prepared her to launch Good Stuff Eatery into the limelight with her public relations and social media plans. That has been one of the most rewarding takeaways from the show for me.Micheline Mendelsohn Luhn brings her unparalleled marketing and communications expertise to the Sunny Side Restaurant Group in addition to years as Deputy CEO overseeing 6 restaurant brands. Without the show, I don’t think we would have had such a platform to do all this, fighting for GMO labeling, better local food systems, sustainable seafood, food aid, SNAP, and more. “Top Chef” host Tom Colicchio is the leading chef driving food policy right now, and then you have others like Sam Talbot, myself, Mike Isabella, and the Voltaggio brothers-all “Top Chef” contestants-lobbying on the Hill. What’s really great is that the show has set a platform for chefs like myself to have a voice in policy. Seriously, though, the show definitely plays a role in getting chefs TV-ready for interviews, promotions, books, etc.-skills that as a chef you don’t necessarily already have. The second time around, several seasons later, I knew what to expect, which maybe didn’t serve me the best because I called it in sooner than I had the first time! How did being on “Top Chef” help you with media training?īefore “Top Chef,” I had never done anything in TV whatsoever. The real celebrities in our industry and untouchable gods of the culinary world were always Alain Ducasse, Daniel Boulud, and José Andrés, but now many chefs are more recognizable. It’s given our industry a lure and a buy-in that we didn’t really have before. ![]() It has definitely made being a chef seem more glamorous chefs are the new rock stars, and the show has given us more clout. Now you have the “Next Food Network Star” and a host of other reality cooking shows. I think shows like “Top Chef” and “Project Runway” were the two most successful shows that really impacted industries. My season had a huge roster of talent, and the show was still really raw and exciting. Not everyone was an executive chef at a top restaurant. ![]() It was really fresh every show had a little bit of everything. What was “Top Chef” like in those early years compared to later seasons? market, which was not as recognized as much for its restaurants back then. That exposure really helped me launch in the D.C. When I was first on the show, it was still very new and not completely accepted throughout the industry like it is now. The biggest thing for me was that it laid out a marketing and PR platform for me to capitalize on. How did being on “Top Chef” help you in your career? ![]() His other passions have centered on food policy and lobbying on the hill for changes that can help food makers, farmers, consumers, and others around the world. READ MORE: Catching up with five former "Top Chef" contestants. He has since made several other TV appearances with Bravo! and other networks while opening multiple fast-casual restaurants in Washington, D.C., including the burger chain Good Stuff Eatery. As one of the earlier “Top Chef” contestants, Mendelsohn instantly became a fan favorite and recognizable by his many stylish hats. ![]()
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