Miro Uskokovic's guest appearances

Miro Uskokovic

All in the Industry ®️

The Robicelli Argument Clinic: A Food Podcast for Schmucks

Pastry Arts Podcast

The Feedfeed

Adeena Sussman

Gail Simmons

Hallie Meyer

Caffe Panna

Ellen Bennett

Vallery Lomas

Eric Asimov

Pascaline Lepeltier

Anthony Giglio

Jordan Salcito

Marion Nestle

Tom Colicchio

Michael Anthony

Paul Liebrandt

Michael Chernow

OwlTail

Miro

Pastry chefs Miro Uskokovic of Gramercy Tavern and Hallie Meyer of Caffe Panna chat about how they use social media to drive sales, build buzz and grow community all around the love of desserts. Miro uses his social to promote specials and engage with a new generation of dessert lovers, bringing Gramercy Tavern into the digital space, while translating that virtual community into in person events at his Sweets &amp; Sips parties. Hallie on the other hand used social to drive excitement around her ice cream pop ups leading up to the brick and mortar shop she runs now. Her menu changes daily and Instagram is where New Yorkers can find what flavors are being scooped at any time!Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie &amp; Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Pastry chefs Miro Uskokovic of Gramercy Tavern and Hallie Meyer of <a href="https://www.caffepanna.com/" rel="nofollow" target="_blank">Caffe Panna</a> chat about how they use social media to drive sales, build buzz and grow community all around the love of desserts. Miro uses his social to promote specials and engage with a new generation of dessert lovers, bringing Gramercy Tavern into the digital space, while translating that virtual community into in person events at his Sweets &amp; Sips parties. Hallie on the other hand used social to drive excitement around her ice cream pop ups leading up to the brick and mortar shop she runs now. Her menu changes daily and Instagram is where New Yorkers can find what flavors are being scooped at any time!Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie &amp; Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on<a href="http://ff.recipes/podcast" rel="nofollow" target="_blank"> Apple’s Podcast Store</a> and follow The Feedfeed on<a href="https://thefeedfeed.com/" rel="nofollow" target="_blank"> thefeedfeed.com</a> and Instagram<a href="http://instagram.com/thefeedfeed" rel="nofollow" target="_blank"> @thefeedfeed</a>. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by<a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank"> becoming a member</a>!The Feedfeed is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

The Sweet Instagrams of Gramercy Tavern's Miro Uskokovic and Caffe Panna's Hallie Meyer

On today's episode of All in the Industry®, host Shari Bayer's guests are Executive Chef Michael Anthony and Pastry Chef Miro Uskokovic of Gramercy Tavern, USHG’s contemporary, seasonal, award-winning American restaurant, which opened in in NYC in 1994 by restaurateur Danny Meyer, and is now celebrating its 25th anniversary. Michael joined Gramercy Tavern as the Executive Chef in 2006. Under his leadership, the restaurant has earned a three-star New York Times review (2007) and James Beard Awards for “Outstanding Restaurant" (2008) and “Best Chef: New York City" (2012). In 2015, Mike won the James Beard Award for “Outstanding Chef," a national recognition, and his book, V is for Vegetables, won the 2015 James Beard Award for Best Vegetable-Focused Cookbook. Miro grew up on a family farm in Serbia and moved to America after attending hospitality college. After working with a local pastry chef in Greentown, Indiana, Miro enrolled in the Culinary Institute of America. While completing his externship at Wallse, Miro had the chance to train as an intern at Jean-Georges. Miro became Pastry Sous Chef at Jean-Georges, and then went on to become Pastry Chef at Aldea. Miro joined Gramercy Tavern as Pastry Chef in 2013. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Thomas Keller's TAK Room in Hudson Yards, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®!Photos courtesy of Gramercy Tavern.All In The Industry is powered by Simplecast.

On today's episode of All in the Industry®, host Shari Bayer's guests are Executive Chef Michael Anthony and Pastry Chef Miro Uskokovic of <a href="https://www.gramercytavern.com/" rel="nofollow" target="_blank">Gramercy Tavern</a>, <a href="https://www.ushgnyc.com/" rel="nofollow" target="_blank">USHG’s</a> contemporary, seasonal, award-winning American restaurant, which opened in in NYC in 1994 by restaurateur Danny Meyer, and is now celebrating its 25th anniversary. Michael joined Gramercy Tavern as the Executive Chef in 2006. Under his leadership, the restaurant has earned a three-star New York Times review (2007) and <a href="https://www.jamesbeard.org/awards" rel="nofollow" target="_blank">James Beard Awards</a> for “Outstanding Restaurant" (2008) and “Best Chef: New York City" (2012). In 2015, Mike won the James Beard Award for “Outstanding Chef," a national recognition, and his book, V is for Vegetables, won the 2015 James Beard Award for Best Vegetable-Focused Cookbook. Miro grew up on a family farm in Serbia and moved to America after attending hospitality college. After working with a local pastry chef in Greentown, Indiana, Miro enrolled in the <a href="https://www.ciachef.edu/" rel="nofollow" target="_blank">Culinary Institute of America</a>. While completing his externship at Wallse, Miro had the chance to train as an intern at Jean-Georges. Miro became Pastry Sous Chef at Jean-Georges, and then went on to become Pastry Chef at Aldea. Miro joined Gramercy Tavern as Pastry Chef in 2013. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Thomas Keller's TAK Room in Hudson Yards, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®!Photos courtesy of Gramercy Tavern.All In The Industry is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 229: Michael Anthony and Miro Uskokovic, Gramercy Tavern

In this episode, we talk with Miro Uskokovic, the Executive Pastry Chef of Gramercy Tavern. Born and raised in Serbia, Chef Miro attended hospitality college, worked at a bakery in Indiana, then graduated from the Culinary Institute of America in 2010. He completed his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner’s flagship restaurant, where he met Jean Georges Pastry Chef Johnny Iuzzini, who trained him and eventually brought him to Jean Georges as Pastry Cook. He moved up to Pastry Sous Chef, then Pastry Chef at Aldea, Chef George Mendes’ Flatiron restaurant, before landing at Gramercy Tavern in 2013. He was also the Opening Pastry Chef of Untitled from 2015 to 2017. Chef Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as international influence.  In the episode we discuss:  Growing up on a farm in Yugoslavia during the war years Coming to the US and learning to cook Working at a small American bakery Studying at the Culinary Institute of America Working at Wallsé and Jean-Georges in NYC Becoming Executive Pastry Chef at Gramercy Tavern The evolution of his dessert style Exploring sugar alternatives Plus, Miro’s advice to novice pastry chefs 

In this episode, we talk with Miro Uskokovic, the Executive Pastry Chef of Gramercy Tavern. Born and raised in Serbia, Chef Miro attended hospitality college, worked at a bakery in Indiana, then graduated from the Culinary Institute of America in 2010. He completed his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner’s flagship restaurant, where he met Jean Georges Pastry Chef Johnny Iuzzini, who trained him and eventually brought him to Jean Georges as Pastry Cook. He moved up to Pastry Sous Chef, then Pastry Chef at Aldea, Chef George Mendes’ Flatiron restaurant, before landing at Gramercy Tavern in 2013. He was also the Opening Pastry Chef of Untitled from 2015 to 2017. Chef Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as international influence.  In the episode we discuss: <ul> <li>Growing up on a farm in Yugoslavia during the war years</li> <li>Coming to the US and learning to cook</li> <li>Working at a small American bakery</li> <li>Studying at the Culinary Institute of America</li> <li>Working at Wallsé and Jean-Georges in NYC</li> <li>Becoming Executive Pastry Chef at Gramercy Tavern</li> <li>The evolution of his dessert style</li> <li>Exploring sugar alternatives</li> <li>Plus, Miro’s advice to novice pastry chefs</li> </ul>

Miro Uskokovic: The Rise to Executive Pastry Chef, His Evolution of Style & Thoughts on Sugar Alternatives