“Crazy culinarian:” Shake up Dry January by experimenting, exploring nonalcoholic beverages

MSU Today with Russ White

Adam Roy, food and beverage expert in Michigan State University’s Broad College of Business, has spent decades as a five-star chef and leader in the hospitality industry and is passionate about fermentation and nonalcoholic beverages. As the Dr. Lewis J. and Mrs. Ruth E. Minor Chef-Professor of Culinary Management in MSU’s School of Hospitality Business — the No. 1 public hospitality program in the U.S. — Roy explores what it takes to craft a delicious nonalcoholic beverage and provides tips for a successful Dry January. And he talks about the evolving hospitality industry and MSU’s preeminent School of Hospitality Business.

Conversation Highlights:

(0:28) – What’s your background as a “crazy culinarian?”

(2:34) – What is Dry January?

(3:32) - What does it take to craft a good nonalcoholic beverage?

(4:22) - Why has the low and nonalcoholic beverage market taken off?

(4:53) - How have you seen companies capitalize on the rising popularity of nonalcoholic drinks?

(5:50) - For someone thinking about going sober for Dry January, what are your tips for success?

(7:03) – What attracted you to MSU?

(8:07) – How did MSU’s program become one of the country’s best schools for hospitality business?

(8:50) – How is the school’s mission evolving?

(10:38) – What’s the state of the hospitality industry your students are entering?

(11:55) – Where do you stand on tipping?

(13:13) – What are challenges and opportunities facing the hospitality industry?

(14:43) – Why should a student choose to get into the hospitality industry, and why should they come to MSU?

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