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Listen: A Chef’s Honest Takes on Food Media Trends with André Natera of the Fairmont Austin

The food & beverage industry has changed drastically since the rise of reality restaurant television and digital media. Shows like Kitchen Nightmares and viral Tasty videos aren’t just for entertainment; they’re impacting expectation for the industry for both chefs and consumers alike. We chatted with André Natera, Executive Chef at the Fairmont Austin, to…

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The food & beverage industry has changed drastically since the rise of reality restaurant television and digital media. Shows like Kitchen Nightmares and viral Tasty videos aren’t just for entertainment; they’re impacting expectation for the industry for both chefs and consumers alike. We chatted with André Natera, Executive Chef at the Fairmont Austin, to unpack some of these food media trends, and where he ultimately sees his industry going.

We discuss the pros and cons of cooking shows, managing newfound expectations of customers, and ultimately how to manage being a chef in this new landscape. “The only way to become a really great cook is through repetition, through experience, through doing it hundreds and hundreds of times,” Natera said. Chef André also dishes out some of his favorite chefs, restaurants, and guilty food pleasures.

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Wonder raises $650M at a $9B valuation as robotics and rapid expansion reshape food-tech operations

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The Largest U.S. Cyclospora Outbreak on Record Just Hit Nine States. It Is a Live Test of Food Traceability.

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The U.S. is currently experiencing its largest known cyclosporiasis outbreak, with 1,947 confirmed cases across nine states. The outbreak is a significant challenge for food traceability efforts, especially as FSMA 204 enforcement has been delayed. Food safety and procurement teams need to focus on effective lot-level traceability during this period.

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  • 01Businesses with high foot traffic benefit the most from a frozen beverage program.
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