#advice

I was graciously invited back again this year. Last year’s conference focused a lot on the political forces in play. This year’s conference went beyond politics to really address the core of the #MeToo movement and the women’s movement in general.

Helen Mitternight talks pet peeves, pop-ups and more with Filipino chef Nikko Cagalanan.

Meet Vonda Freeman, The Indigo Road's Wine Director, on latest episode of Hidden F&B.

Travis Grimes leads Husk following Brock's departure.

Helen Mitternight interviews Katherine Frankstone of Grey Ghost Bakery on her latest episode of Hidden F&B.

Valerie Pearson's advice to the young people at Charleston Place? Shine, baby, shine! She shines for Hidden F&B.

Walk into Sarah O’Kelley’s domain at Edmund’s Oast Exchange, and you’re in a whole library of wines stacked floor to ceiling.

Danetra Richardson thought she might open a late-night dessert place, hence the name SWANK Desserts, which stands for Sweets With A Nightly Kick.

Amanee Neirouz started out with sausages at Bob Evans, but she’s rocketed up the culinary ladder and now she’s in management at Relish Restaurant Group. Check out this companion piece to the podcast.

Katie Hajjar, general manager at Parcel 32, trained in culinary arts and is one of Charleston's food and bev superstars hiding in plain sight.

Kathleen Madigan heads to Charleston on Oct. 18 for a stand-up show at the Charleston Music Hall.

What a sweet night with Reese Witherspoon! The award-winning actor, producer, entrepreneur and author, graced the halls of the Gillard Auditorium for her “Whiskey in a Teacup” book tour.

Locally blogger and influencer Hilary Elrod talks about Charleston, blogging and more.

Chef April Robinson got burned out -- but she's back!

Charleston is quickly becoming one of the South’s epicenters of technology. It’s even been dubbed the “Silicon Harbor.” I spent my day at the annual DIG SOUTH conference and detailed my experience.

The memory was enough to lure her obtaining her culinary degree at the Art Institute in 2014 and, from there, to Poogan’s Porch and Mex-1. She joined the current restaurant back when it was called Union Provisions.

Deljuan Murphy has been executive chef at Fleet Landing for just a few weeks,and he may not be “Hidden” for much longer.

I came home that night and he was adamant about going back to the Gathering Café the next day, which so happened to be New Years’ Eve.

Best Advice a Mentor Gave You: It was my dad. When I first called and told him I was going to cook, he said, “Just remember, nobody in this industry is indispensable” It’s harsh but realistic. It keeps you humble to know that you can be replaced at any time.

"One of my first bosses told me to take the time to relax and figure out what you’re doing. Don’t get too caught up in you head and forget to focus on the big picture."