When Erick Williams began working in restaurants, it was a means to an end. The Chicago native believed the best way he could serve his community would be through rehabbing neglected buildings in his neighborhood, and he was just looking for a way to fund that. But over the next two and a half decades, Williams came to realize he had the skills, temperament, and vision to build a foundation for a better, more equitable industry for all. Williams joined Food &amp; Wine for an unfiltered and inspiring conversation about mentorship, guiding a team through the challenges of COVID-19, and how to make people feel like they are truly welcome.Virtue Restaurant<a href="https://slack-redir.net/link?url=https%3A%2F%2Fwww.virtuerestaurant.com%2F">https://www.virtuerestaurant.com/</a>Food &amp; Wine Pro<a href="https://slack-redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro">https://www.foodandwine.com/fwpro</a>Communal Table<a href="https://slack-redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro%2Fcommunal-table-podcast">https://www.foodandwine.com/fwpro/communal-table-podcast</a> Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

Eric Rivera Talks About Pivoting, Selling Plants, and Planning Ahead

Hello beautiful people! This is the archive of Food & Wine Pro's Communal Table podcast. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine’s executive features editor Kat Kinsman talks with hospitality pros about how they manage their business, brain, and body for the long haul. Some of our very special guests include Samin Nosrat, Nigella Lawson, David Chang, Pete Wells, and more. Follow Food & Wine's new podcast Tinfoil Swans wherever you listen.