Diversity Eats Food is a universal language and brings everyone together. Every part of the world we live in has its own distinct flavor, so why not honor and taste new flavors! Come join us on these amazing excursions with TV personality, Ireen Bary, and other Guest host as we explore the world's beautiful diverse foods among the approximately 30,000 restaurants that plummet the streets of NYC. We take a dive in the city that is known to be home to so many different cultural foods that flourish this city’s melting pot. From having a euphoric bowl of Kava (a traditional Pacific Island root drink), to the robust flavors of a Lamb Biryani (an undoubtedly exotic spiced rice dish made with lamb), Diversity Eats explores the best restaurants that are certainly worthwhile checking out. Whether you are local or just touring, get ready to awaken your taste buds as we take a tour around the globe.

Chef Ingrid Wright is our host as we explore the world's beautiful diverse foods.

About Us

Vincent R. Taylor
VRTMEDIA.COM

With the Chase Bank project, we began a relationship with Harvey Butler, VP of Diversity, who has supported VRT Multimedia by creating networking opportunities.
In VRT Multimedia’s second year we extended our production and post production capabilities with a project for Data Industries. We began a pilot with Barry Vetere for the production of a children’s network. Additionally, we completed a production for Breakstone: Station Domination, and filmed, using multiple cameras at the Path Station beneath the World Trade Centers for the J. Walter Thompson Agency. 
Other clients include WebMD, Anderson Cooper receiving the Mickey Leland Humanitarian Award, SAG Latino Legacy Awards Honoring Dick Wolf, JP Morgan and Chase, and Met- Life.

Ingrid Wright

While travelling the world as a fashion model, Ingrid Wright realized her passion for international cuisines, ditched fashion, promptly enrolled at Le Cordon Bleu Culinary School in Paris, and graduated expert in their notable technique of the cross-pollination of ethnic cuisines.
Now ‘Chef Ingrid’, a career in culinary arts still resonates with fond memories of her childhood in Costa Rica where, as a young girl, she and her Grandmother prepped and cooked tacos for sale at her school and in their neighborhood. Life on her grandmother’s farm forever imbued Chef Ingrid with an indelible sense of the authenticity of fresh foods brought from farm to table.
With momentum, Chef Ingrid returned from Paris to New York, working for a variety of restaurants, a private chef for elite clients, and now as a culinary instructor, where she shares her love of mixing world-wide flavors and styles.

Ingrid Wright is the mother two boys and the owner/operator of ‘Like Sugar, Like Spice’ consulting and catering. She is fluent in English, Spanish, and French; and conversant in Portuguese and Italian.

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