Think you’re obsessed with food and restaurants? Try walking a mile in James Lin’s proverbial Crocs. As our new Senior Vice President of Restaurants and Bars, James lives and breathes F&B (that’s food and beverage for you non-industry types). His epic Epicurean task is to make sure our nearly 70 restaurants, bars and lounges are humming along at peak performance, while also developing the next generation of Kimpton dining destinations. We made a reservation and checked in with James about his new gig and asked him a couple of food-nerd questions, too. Meet the man who keeps Kimpton restaurants cooking. LiS: Describe your job in five words or less. JL: Dynamic, challenging, high energy, fun, beer. LiS: What’s the strangest thing you’ve ever eaten? JL: Coagulated pig blood soup. Don’t think too hard when you have it — it actually tastes like liver (I think). LiS: What would you like for your last meal on earth? JL: Not coagulated pig blood soup, but a meal made by mom which would probably include her famous egg rolls and zong (Chinese: 粽子), which is made of sticky rice with different fillings and wrapped in bamboo, reed or some other large, flat leaf.

They are cooked by steaming or boiling and served with garlic-soy sauce and cilantro. LiS: What’s your favorite food/restaurant-related movie? JL: Jiro Dreams of Sushi. It’s a documentary that came out a few years ago, and it’s about an 85-year-old sushi master, Jiro Ono. jiro dreams of sushi house rcaHe has a 10-seat, Michelin-starred restaurant in a Tokyo subway station. jiro dreams of sushi honoluluHe has two sons who are also sushi chefs, so there’s some interesting drama around that, but mostly it’s just a great portrayal of someone in constant pursuit of perfection, and having respect and mastery for your craft.sushi kan ottawa merivale hours LiS: What’s the hardest thing about your job?

JL: At this point, it’s striving to be in a position where I can (more often than not) be proactive/strategic vs. reactionary/putting out fires. LiS: What’s the best thing? JL: Working with passionate professionals inside and outside of the restaurant division who embrace the mindset of: “It’s amazing how much you can accomplish when you don’t care who gets the credit.” And come to work looking to push the limits of what’s possible LiS: What’s the short-term goal for your job? JL: To stay employed past my 90-day probation period [laughs]. In all seriousness, I’m working with our team in developing a strategic plan for the restaurant division and where we want to go as a company. Lots of exciting things ahead. LiS: What long-term goal have you set? JL: Ultimately, my goal is to help create a clear vision for our division so we can continue to evolve. It’s a very competitive landscape so we need to continue attracting and retaining top-level talent, and making sure we remain a preeminent player in the hospitality industry. 

We’ll need to continue to be very focused on developing exciting new restaurant and bar/lounge concepts that attract both locals and hotel guests. And that might include creating some interesting partnerships that bring new daylife and nightlife entertainment to the properties. We’ll also be very focused on maximizing our banquet and catering operations as we continue to develop properties with larger meeting and private dining spaces and evolving the overall hotel food-and-beverage experience, which is becoming increasingly more integrated to the overall hotel guest experience. Not to mention our chefs are doing some really tasty and creative things for private events. This amazing looking party was attended by The Delicious Life and can be seen on Flickr. You can see from this post how the pop-up image galleries work in Umami. All you need to do is create a gallery in WordPress and choose to have the thumbnails link to the “media file.” Video is such a powerful medium.

It can speak to us in so many ways by taking the best of audio and imagery and combining them in a powerful way. Just watching the trailer to Jiro Dreams of Sushi made me want to watch it. Did you know that adding video to your WordPress pages This post is here to show how comments look in Umami. Post With An Image This post shows how everything looks with a right aligned image. Maecenas sed diam eget risus varius blandit sit amet non magna. Vivamus sagittis lacus vel augue laoreet rutrum faucibus dolor auctor. Cras justo odio, dapibus ac facilisis in, egestas eget quam. Nullam id dolor id nibh ultricies vehicula ut id elit. Donec id elit non mi porta gravida at eget metus. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit. Maecenas faucibus mollis interdum. Donec ullamcorper nulla non metus auctor fringilla. Sed posuere consectetur est at lobortis. Bluefin ChutoroGrade BluefinFat SimplySimply MeltsMouth OrderDeliver PremiumMarbled TextureSushi SenpaiPremium SushiForwardDeliver premium sushi-grade Bluefin Chutoro (9 oz) - one of the most highly prized part of the tuna- to your door!

Chutoro's marbled texture with just the perfect amount of fat simply melts in your mouth. 5 TokyoTokyo SushiTokyo 2017Tokyo FoodJapan FoodKyoto FoodSushi EstablishmentsEat'S JapaneseJapan TripForwardLooking for the best sushi experience of your life? Look no further than these 5 Tokyo sushi establishments (no, Jiro isn't on our list). Click to read more.See more content from this program Season 3 of A Chef's Life premieres in September. A Chef's Life is a half-hour character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard. Explore Food Programs From Across Public Television: ABCDEFGHIJKLMNOPQRSTUVWXYZAAfter the Hunt with Chef John Folse & CompanyAmerica Revealed: Food NationAmerica's Test KitchenAmerica’s HeartlandAmish Cooking from Quilt CountryAround the Farm TableArthur: Postcards From BusterArtist's Table: Jacques Pépin and Itzhak PerlmanAvec EricBBBQ with FranklinBackyard FarmerBake Decorate Celebrate!Baking with JuliaBarbecue AmericaBarbecue University with Steven RaichlenBay Area BitesBest Recipes in the World with Mark Bittman of The New York TimesBreak Me Off a Piece of ThatBreakfast Special 2: Revenge of the OmeletsBreakfast in WashingtonBringing It Home with Laura McIntoshBurnt Legend: The Story of Burnt EndsCCajun Food Traditions NowCalifornia HeartlandCaprial and John's Kitchen: Cooking for Family and FriendsCarolina Outdoor JournalCathlyn's Korean KitchenChanging Season

: On the Masumoto Family FarmCheck Please! South FloridaChef John Besh’s New OrleansChef Paul Prudhomme's Always Cooking!A Chef's LifeChef's StoryChefClassChefStepsChefs A 'Field: Culinary Adventures That Begin on the FarmChefs in the CityChefs of Napa ValleyThe Chef’s WifeChristina CooksCiao ItaliaCoastal Cooking with John ShieldsCooking MexicanCooking OdysseyCooking RawCooking Under FireCooking Without LookingCooking on the Wildside: A Farmer’s Market Tour with PhyllisCook’s Country from America’s Test Kitchen Culinary Travels with Dave EckertDThe Daily DishDaisy Cooks! with Daisy MartinezDelicious TV's Totally VegetarianDinner and a BookEEat PennsylvaniaEat Pennsylvania 2: The Second Course with Dave and DaveEating AlabamaEatin’ Crabcakes: The Best I Ever HadEatin’ Crabs Chesapeake StyleEd SaidEight CooksThe Endless FeastEveryday BakingEveryday FoodFFamily IngredientsThe FarmA Few Good Pie PlacesA Few Great BakeriesFitFit to EatFizzy's Lunch LabFlavors of America with Chef Jim ColemanFood ForwardFoodphilesThe French ChefFresh TastesFriday Arts’ Art of FoodFrom Farm to TableGGeoffrey Baer Tours

: Foods of ChicagoGet Delicious! Atlanta’s Hidden Restaurant TreasuresGood Food, Good Life, 365Great American Seafood Cook-OffThe Great British Baking ShowGreat IngredientsGrilling MaestrosHHealthful Indian Flavors with AlameluHealthy Cooking with Dr. Kosta and DaveHealthy FlavorsHeartland CookingHey Kids Let's Cook!The History KitchenHoliday Table With Chris Fennimore and Dede WilsonA Home for Christy Rost: ThanksgivingA Hot Dog ProgramHow to Cook Everything: Bittman Takes on America's ChefsHubert Keller: Secrets of A ChefHybridII'll Have What Phil's HavingIn Defense of FoodIn Julia's Kitchen with Master ChefsJJacques Pepin Celebrates!Jacques Pepin: More Fast Food My WayJane Butel's Southwestern KitchenJazzy VegetarianJewish Cooking in AmericaJiro Dreams of SushiJoanne Weir's Cooking ClassJulia Child: Cooking in Concert SeriesJulia Child: Cooking with Master ChefsJulia and Jacques Cooking at HomeKKCTS 9 CooksKTEH Cooks with Garlic!Kimchi ChroniclesKing CornKitchen ExplorersThe Kitchen Sessions with Charlie TrotterKitchen VignettesLLakeland Cooks!

The Lexicon of SustainabilityLidia Celebrates AmericaLidia's Family TableLocal Food JourneyLost Restaurants of New OrleansLow Carb CookworxMMIke Colameco's Real FoodMPT Cooks!Made in SpainMartha BakesMartha Stewart's Cooking SchoolMartin Yan Quick and EasyMartin Yan's ChinaMartin Yan's ChinatownsMartin Yan's Hidden ChinaMaster Class at Johnson and WalesMath and Science GumboThe Meaning of FoodMexico: One Plate at a Time with Rick BaylessThe Mind of a ChefA Moveable Feast (2009)Moveable Feast with Fine CookingNNeighborhood Eats: The WETA GuideNeighborhood KitchensNew Jewish Cuisine with Jeff Nathan and FriendsNew Orleans Food MemoriesNew Scandinavian CookingNew York Wine and TableNick Stellino Cooking with FriendsNick Stellino's Family KitchenNorth Carolina Farm FreshNorth Coast CuisineNotes on MilkOOff the Beaten PalateOff the MenuOriginal FareOut to EatPP. Allen Smith's Garden to TablePBS Parents Party RecipesPati's Mexican TablePerfect DayThe Philly Food ShowPlain and Fancy Cooking with Goldie and EileenPride and JoyPrimal Grill with Steven RaichlenQQED CooksRRachel's Favorite Food at HomeReal Simple TVSSandwiches That You Will LikeSara's Weeknight MealsSavor the SouthwestSavor the Southwest FiestaSeasoned With Spirit: A Native Cook's Journey with Loretta Barrett OdenSeasonings with Dede WilsonSeltzer WorksSimply MingSoul Food JunkiesSoul of a BanquetSpain...

On the Road AgainSweeney Todd: The Demon Barber of Fleet StreetTA Taste of HistoryA Taste of LouisianaTaste of the Midwest with Dan KaercherTea TimeThis is Atlanta CookingTo Market to Market to Buy a Fat PigTommy Tang's Easy Thai CookingTommy Tang's Let's Get CookingUUncorked: Wine Made SimpleUndiscovered Haiti with José AndresUser Submitted RecipesVVPT Cooks: Simply MadeThe Victory Garden’s Edible FeastVine TalkWWDSE CooksThe WETA Guide to Fine DiningWNED Cooks: Family FavoritesWVIZ/PBS Cooks!WVPT Cooks with Tassie PippertWeir Cooking in the CityWhat’s for Suppah?Wine, Food, and Friends with Karen MacNeilThe WinemakersWisconsin FoodieYYou're the ChefZZonya's Health Bites990 Miles with Chef Garrett Explore Local Food Programs by State:ArizonaEight CooksSavor the SouthwestSavor the Southwest FiestaArkansasCooking on the Wildside: A Farmer’s Market Tour with PhyllisCaliforniaAmerica’s HeartlandBay Area BitesCalifornia HeartlandCheck Please! Bay AreaKTEH Cooks with Garlic!Out to EatNorth Coast CuisineColoradoGreat IngredientsDistrict of ColumbiaBreakfast in WashingtonThe WETA Guide to Fine DiningNeighborhood Eats: The WETA GuideFloridaCheck Please!

South FloridaCooking Without LookingGeorgiaGet Delicious! Atlanta’s Hidden Restaurant TreasuresThis is Atlanta CookingIllinoisGeoffrey Baer Tours: Foods of ChicagoCheck Please! ChicagoFoodphilesIndianaDinner and a BookLouisianaAfter the Hunt with Chef John Folse & CompanyCajun Food Traditions NowChef John Besh’s New OrleansNew Orleans Food MemoriesLost Restaurants of New OrleansMaineWhat’s for Suppah?MarylandEatin’ Crabcakes: The Best I Ever HadEatin’ Crabs Chesapeake StyleMPT Cooks!MassachusettsThe Daily DishNeighborhood KitchensMichiganOff the Beaten PalateMinnesotaWDSE CooksLakeland Cooks!Good Food, Good Life, 365MississippiFit to EatEd SaidMissouriCheck Please! Kansas CityBurnt Legend: The Story of Burnt EndsNebraskaBackyard FarmerNevadaHealthy Cooking with Dr. Kosta and DaveNew YorkFrom Farm to TableNew York Wine and TablePlain and Fancy Cooking with Goldie and EileenWNED Cooks: Family FavoritesMIke Colameco's Real FoodNorth CarolinaNorth Carolina Farm FreshThe Chef’s WifeCarolina Outdoor JournalOhioAmish Cooking from Quilt CountryChefs in the CityCooking MexicanHeartland CookingMath and Science GumboWVIZ/PBS Cooks!