Tilit and Chef Sean Brock Talk Wellness in Hospitality at ICC
This past October, ICC was pleased to host TILIT, the leading chef wear company for today’s on-the-go culinary professionals, to celebrate the launch of their newest line, TILIT SUPPLY! The company is helping to redefine work wear for the hospitality industry, all while adding their signature street wear flare that chef’s crave.
In addition to debuting their new collection, TILIT Founders Alex McCrery and Jenny Goodman taped a special LIVE segment of their hit Heritage Radio Network podcast, Opening Soon, featuring special guest Chef Sean Brock. The James Beard Award winner shared insights into his new Nashville restaurant complex, the importance of wellness for chefs, and his latest cookbook — SOUTH: Essential Recipes and New Explorations.
As the restaurant industry continues to evolve, restaurateurs like ICC alumna Camilla Marcus, as well as Chef Sean Brock, are focusing on employee benefits — child care, improved health care, and wellness are just a few key ones to name. For 12 years, Chef Brock was the Executive Chef of McCrady’s in South Carolina, as well as the founding chef of Husk restaurant concepts throughout the South. After being diagnosed with an autoimmune disease, he took a step back and reevaluated how he was taking care of himself, both in and out of the kitchen.
He began to rethink health & wellness and how it affects his life, as well as the lives of his employees. After realizing that there was an opportunity for the restaurant industry to improve, he decided to set out on his newest venture. He will soon open his flagship restaurant and first solo establishment in East Nashville, Tennessee — a 10,000-square-foot Appalachian-focused compound featuring a casual downstairs dining room and an upstairs tasting menu. In what’s surely to be pivotal for the restaurant industry, the compound will also feature a mindfulness center focused on mental health for his team. This mindfulness center, he says, was not easy to convince his investors of as the center’s square footage will take away seats in the restaurant, and therefore potential revenue. However, this was a necessary sacrifice that Chef Brock was willing to make. To listen to the full podcast and learn more about how Chef Brock is addressing health and wellness in the restaurant industry, click here.
After the podcast taping, attendees were invited for an exclusive preview of the new TILIT SUPPLY line and tasted recipes from Chef Brock’s brand new cookbook! Check out all of the images from the event below.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
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