An Interview with Asori Soto, Director of the Film Cuban Food Stories

In this episode of Food Out Loud, we meet Asori Soto, filmmaker, and director of the documentary Cuban Food Stories. The documentary takes us on a tour of Cuba through the eyes and the food of the locals.

Cuban Food Stories Movie Poster.jpg

Asori lives here in the U.S. but was born in Cuba and when given the opportunity to combine his passion for food and film he wanted to return to his homeland and capture the heritage and history of the Cuban cuisine before it changes forever.

Although it must have been tempting, the film does not take on a political message, which frankly is refreshing; instead, Asori tells the stories of traditional Cuban dishes through the people that create them. Cuban food is not talked about much like French or even Mexican cuisine. Asori wants to change that.

The film is split into chapters, each one taking us to a different place on the island, meeting new people and discovering new traditions. Some moments in the film leave you longing for a simpler time, questioning what the higher calling is. In Cuban Food Stories, you discover a culture being preserved through food and and a people who take pride in that mission. You find yourself thinking of your grandmother's cooking, for me a taste and feeling that I haven't experienced in years. It made me wonder, maybe I need to get more in tune with my heritage and the recipes my family passed down for generations before those stories start to become forgotten.




First Annual Foodable.io and Film Festival Brings Insights and Entertainment During NRA Show Weekend

First Annual Foodable.io and Film Festival Brings Insights and Entertainment During NRA Show Weekend

Reaching a major milestone on Friday, Foodable Network proudly presented the first annual Foodable.io and Foodable Film Festival, the latest foodservice event redefining how leaders interact with one other and the restaurant and hospitality space as a whole.

Hosted at The Ritz-Carlton in Chicago, Foodable.io gathered more than 100 executives, master chefs, restaurateurs, mixologists, and filmmakers for a day of Food Theory, collaboration, education, and entertainment.

Foodable.io kicked off with five interactive panel sessions exclusive to the decision makers of the industry, before a cocktail party preceded the Foodable Film Festival, which was open to professionals and consumers alike, and which played a combination of 12 feature-length and short films. During the cocktail party, the attending "Foodable Top 25 Chicago Restaurants winners" received their awards in front of the red carpet.

The interactive panel sessions covered a broad scope of foodservice challenges and trends, including the rise of craft beverage, spirits strategies and the tipping debate. Two of these sessions, "Disruptors" and "Future of Food," were streamed live and can be found on Foodable's Facebook page. 

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Documentary “For Grace” to Grace the Screen at Foodable.io Film Festival

Documentary “For Grace” to Grace the Screen at Foodable.io Film Festival

By Mae Velasco, Custom Content Manager

The restaurant industry is assessed for its consistency — in quality, in taste, but all too often, we forget that foodservice is turbulent, even choleric, as it is an industry that is entirely human and thrives on catering to people. And as we know, the essence of man is far from consistent.

Foodservice isn’t as clean-cut as its meal prep. The kitchen is heated beyond its food, stoves and ovens: chefs have a fiery passion, tempers flare, risks are high, and ideas are constantly sparked.

These are the stories that make the restaurant and hospitality segment, and these are the stories that make the Foodable Film Festival, the evening part of the Foodable.io agenda.  

“The Foodable Film Festival is specifically focused on the stories of our industry that invoke passion and education, which is what makes this event so special to the restaurant and hospitality space,” says Paul Barron, CEO and Founder of Foodable. “In fact, we are on a mission to help foster a new genre for filmmakers around the world. Our mission is lofty but achievable. We plan to reach 100 films and 10,000 film festival attendees by 2020.”

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Top 3 Reasons Not to Miss Foodable.io

Top 3 Reasons Not to Miss Foodable.io

By Mae Velasco, Custom Content Manager

The recipe for a successful conference has been tried and true: passionate speakers, dynamic presentations, and life-changing networking opportunities are all promised with every industry-level invitation, but experiencing the same flavors — only plated in slightly varying ways — can grow a little stale.

Foodable Network is bringing something new to the table, and all industry leaders will want a bite out of this. Introducing Foodable.io, on May 20th at The Ritz-Carlton in Chicago, set to become the largest film-focused restaurant event, and one that operators and brand executives have been hungry for.

“We are attempting to make history here with Foodable.io, and our mission is simple: to expose the restaurant industry for its passion and greatness like never before,” Paul Barron, CEO and Founder of Foodable Network, said. “We will do it with compelling story through video and film, and we are matching these compelling stories with powerful industry data.”

Foodable.io is expected to host more than 100 films and sessions, and draw in more than 10,000 attendees by 2020. But here are the top three reasons why you need to register now.

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First Annual Foodable Film Festival Kicks Off This May in Chicago

First Annual Foodable Film Festival Kicks Off This May in Chicago

If you’ve been following along, you’ve probably already familiarized yourself with Foodable.io, Foodable’s upcoming event for restaurant industry professionals taking place in Chicago on May 20th, the day before the NRA Show kicks off. This interactive event is unlike any other in restaurant trade, and comes in two parts: interactive panel sessions to start the day (what we’re calling Food Theory), and, in the evening, the first annual Foodable Film Festival. Both parts aim to bring individuals together not only to network, but also to become educated in an entertaining way about issues, trends, and movements affecting the foodservice industry of today and tomorrow. It’s this reason that Food Theory will be open only to approved restaurant industry professionals and select media, as space is limited, and with knowledge comes power — to make a change or, at the very least, get the ball rolling.

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