Top Food Industry Leaders Participating in New York Times Food Festival Live Discussion Series, 'The Talks'

Momofuku’s David Chang, Union Square Hospitality Group’s Danny Meyer, Restaurateur Christina Tosi, and Food Personality Action Bronson Among Top Food Industry Leaders Participating in New York Times Food Festival Live Discussion Series, “The Talks."

Curated by food editor Sam Sifton and The New York Times Food desk, talks to also include chef Massimo Bottura, TV Host Pati Jinich, restaurateur Alexander Smalls and others, in conversation with leading Times food journalists.

On October 5 and 6, The New York Times Food Festival will bring together the food world’s leading chefs, restaurateurs and industry thought leaders to deliver a one-of-a-kind culinary experience for consumers across New York City.  Tickets for The Talks programs can be purchased here.

Curated by New York Times food editor Sam Sifton and The Times’s Food desk, the event will be a multi-component consumer experience comprised of three parts: a weekend-long outdoor festival at Bryant Park featuring a selection of New York’s top chefs and restaurateurs serving dishes created just for the festival, along with tastings, live cooking demos, family-friendly activities, and musical acts (“The Park”); and a selection of bespoke dining experiences at 10 New York City restaurants chosen by Pete Wells, chief restaurant critic of The Times (“The Nights”).

The Festival’s third component features a series of live panel discussions, entitled “The Talks,” hosted by Times journalists—Sam Sifton, along with colleagues Melissa Clark, Kim Severson and other New York Times journalists—in conversation with notable chefs, restaurateurs, and leading thought leaders in the food world, held at The TimesCenter.

Programming for The Talks include:

Saturday, Oct 5

Eating for a Living: Life as a Food Critic— They can make or break a restaurant with one review. How does it feel to wield such cultural power? What’s it like to eat delicious (and not-so-delicious) food for a living? And do they really wear disguises? Past and present New York Times restaurant critics tell all. Panelists: Frank Bruni, op-ed columnist and former restaurant critic; Ruth Reichl, writer and editor, former restaurant critic; Sam Sifton, food editor; Pete Wells, restaurant critic; in conversation with Kim Severson

Welcome: The Fine Art of Hospitality—Celebrity chefs may command the spotlight today, but it’s the people who greet customers at the door who have always kept a restaurant humming and diners buzzing. Delve into the business and culture of hospitality with three masters of the art. Panelists: Will Guidara, restaurateur and co-founder, The Welcome Conference; Nicole Ponseca, author, creative director, founder, Jeepney Filipino Gastropub; Alexander Smalls, chef, restaurateur and author, Alexander Smalls & Company; in conversation with Frank Bruni, op-ed columnist and former restaurant critic, The New York Times

How to Talk About Politics Over Dinner—Do politics belong at the dinner table? We know just the couple to ask. Alex Wagner covers politics for CBS and The Atlantic. Sam Kass advocates for food security and nutrition and advised President Obama’s nutritional policy. Hear their story and learn how to reach across the aisle when you pass the plate. Panelists: Sam Kass, founder, TROVE, former White House chef and senior nutrition policy advisor; Alex Wagner, journalist, co-host, The Circus;in conversation with Ginia Bellafante, columnist, “Big City.”

Bourdain and Beyond—Anthony Bourdain’s boundless curiosity and bold voice launched a new genre of food entertainment, inspiring people around the world to go in search of adventure — and incredible street food. Join two of Bourdain’s fellow wandering chefs as they ponder the road ahead. Panelists: Pati Jinich,chef, cookbook author and host, PBS’s “Pati’s Mexican Table”; Andrew Zimmern, chef, author and TV personality; in conversation with Kim Severson

Supported by Badia

Action Bronson. —Mr. Wonderful in the Kitchen—In his acclaimed documentary series “F*ck, That’s Delicious,” Action Bronson proves he’s as agile in the kitchen as he is on the mic. He’ll sit down to explore both sides of his personality with The Times’s food editor Sam Sifton and pop music critic Jon Caramanica.  Panelists: Action Bronson, creator, “F*ck, That’s Delicious”; Jon Caramanica, pop music critic, The New York Times; in conversation with Sam Sifton

Sunday, Oct. 6

Reporters With Recipes—Melissa Clark and Alison Roman—Meet the journalist-cooks of NYT Cooking. They’ll explore why home cooking matters more than ever, how they teach others to do it and what making food for people we love can do for the soul. Panelists: Melissa Clark, staff reporter and columnist, Food, The New York Times; Alison Roman, Author, “Dining In” and “Nothing Fancy,” Cooking Columnist, The New York Times; in conversation with Sam Sifton

Creating Change Through Cooking—Kerry Diamond, Jon Gray and Julia Turshen have proven that food can satisfy more than just hunger. Explore how the meals we prepare and eat nourish diversity, empower and equalize and bring communities of all kinds together. Panelists: Kerry Diamond,editor in chief, Cherry Bombe; Jon Gray,co-founder, Ghetto Gastro; Julia Turshen, founder, Equity at the Table, cookbook author; in conversation with Kim Severson

Feeding the World—Can food play a transformative role in society? It is central to our relations with one another, to our politics, our economy, our environment. Two culinary giants share how food can create conscious community, solidarity and drive sustainability in our lives. Panelists: Massimo Bottura, chef and owner, Osteria Francescana;Ruth Reichl;in conversation with Melissa Clark

Supported by Deloitte

The Architecture of Eating—How can architecture, design and culinary expertise create a welcoming environment, before the first bite? Find out from two masters of the visual feast: restaurateur Danny Meyer and David Rockwell, architect and designer of Nobu restaurants (and countless others). Panelists: Danny Meyer, Founder and C.E.O., Union Square Hospitality Group; David Rockwell, Founder and President, Rockwell Group; in conversation with Michael Kimmelman, architecture critic, The New York Times

The Secret Sauce of Success—How do you climb the kitchen ladder? How do you keep your balance at the top? Join David Chang and Christina Tosi as they talk about the perils of success, the importance of support and the weird, wonderful life at the helm of global food brands. Panelists: David Chang, Chef and Founder, Momofuku; Christina Tosi, Founder and C.E.O., Milk Bar; in conversation with Julia Moskin, food staff reporter, The New York Times

Tickets for The Talks programs can be purchased here.

The 2019 New York Times Food Festival is sponsored by: Presenting Sponsor, Mastercard; and Major Sponsor, Uber Eats. The TimesCenter will be turned into a festival hub featuring a pop-up bookstore by Kitchen Arts & Letters, a New York-inspired corner store serving small bites & cocktails courtesy of Johnnie Walker, ice cream from Ample Hills Creamery, indulgent fall-themed Baileys Irish Cream Liqueur beverages and pints of Guinness personalized with attendees’ portraits. Additional refreshments provided by contributing Sponsors Joe Coffee and REI. At The Park, the NYT Cooking stage is supported by Event Sponsor Sub-Zero, Wolf, and Cove. Festival bars will feature signature cocktails from Bulleit and Tequila Don Julio and a variety of Smirnoff Seltzers and beers by Guinness; Supporting Sponsors include; Badia Spices and Deloitte. Yogi Tea is the Festival’s official Wellness Sponsor. The Nights are supported by and bookable exclusively through Resy.

For more information and updates about The New York Times Food Festival,  visit the event website at nytfoodfestival.com.