The Emulsion Podcast

This episode focuses on the very real impact tariffs are expected to have on both independent restaurants and chains across the country. Justin and Ray discuss the pros of the Michelin Guide expansion into the South, and also discuss their worries about the accessibility of this style of dining to a broader audience. Finally, the two take on the idea of platforms that sell exclusive reservation options, and the negative effects this can have on the food industry as a whole. Show Notes: National Restaurant Association Tariff Statement: https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-statement-on-trump-reciprocal-tariff-announcement/ National Restaurant Association Performance Index: https://restaurant.org/research-and-media/research/restaurant-economic-insights/restaurant-performance-index/ Michelin Guide Expansion: https://guide.michelin.com/us/en/article/news-and-views/michelin-guide-alabama-mississippi-louisiana-tennessee-north-south-carolina-atlanta Pepperoni Price Index: https://www.businessinsider.com/frozen-pizza-sales-recession-indicator-stock-market-crash-consumer-trends-2025-4 Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

Show Notes: Alessandra's Site: https://alessandraciuffo.com/about/ Flavors by Ale on IG: https://www.instagram.com/flavorsbyale/?hl=en Trattoria l'Incontro: https://trattorialincontro.com/ ICE Culinary Program: https://www.ice.edu/campus-programs/culinary-arts-associate-degree Rachael Ray: https://rachaelray.com/If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

Eddie's Bio from his website: Eddie Shepherd is an award winning modern plant-based chef.At the forefront of contemporary plant-based cuisine Eddie takes inspiration from nature to create delicious, exciting food with a modern aesthetic.Eddie runs the unique ‘Walled Gardens' underground restaurant in Manchester, serving a modern 12 course tasting menu in an informal atmosphere. All the food is prepared and served by the chef for just 8 diners per night, making this an intimate but relaxed, unique fine dining experience.Eddie was awarded 'Chef of the Year' for 2023 at the Manchester Food and Drink Awards.The Walled Gardens was listed as one of the top 100 restaurants in the World and Number 6 in the UK in the We're Smart Green Guild.Show Notes:Eddie's SiteEddie on IGEddie on YouTubeEddie's food photography tutorialEddie's Dandelion videosBooks:Grant Achatz Alinea CookbookFat Duck cookbookFolks mentioned: Justin MooreAlec Soth     Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

My Problem with "Heard" in Kitchens, and Why I Prefer Mirrored Callbacks instead - what do you folks think?  Get my specialized culinary program, Total Station Domination: https://geni.us/gettsdVideo of this episode on YouTube: https://youtu.be/vZGXDqrfsdAThis episode as a blog post: https://www.joinrepertoire.com/blog/heard-versus-mirrored-callbacks Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

Get Total Station Domination (for YOU or for YOUR TEAM): https://www.joinrepertoire.com/tsdDavid Chang's Episode: https://www.theringer.com/2024/3/21/24107541/quantifying-cooking-performance-and-how-to-menu-musso-franks-grillGet my Prep List Template: https://youtu.be/mHlecuGSNRg?si=mVLpIThDVwVfbW9YMomofuku Cookbook: https://geni.us/yrarEmail me: justin@justinkhanna.comGet your Station Score, freeReps Videos: https://www.youtube.com/watch?v=ARoV2qnyR3E Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

Introducing Myles Snider, a brilliant culinary enthusiast and entrepreneur, widely known as "@myles_cooks" on Twitter. With his expertise in the art of cooking and his innovative approach to food, Myles has been captivating audiences with his unique culinary creations and sharing his passion for gastronomy through his engaging online presence. In this podcast interview, we delve into Myles' culinary journey, exploring his inspirations, techniques, and the impact of his creative endeavors on the world of food.Show Notes: Myles's Course: http://8020cooking.com Myles on Twitter: https://twitter.com/myles_cooksMyles's Substack: https://mtcookingclub.substack.com/ Get 3 months FREE of 7shifts for your business: https://www.joinrepertoire.com/7shifts Heartwood - Tulum: https://www.heartwoodtulum.com/ Vespertine - LA: https://www.vespertine.la/ Destroyer - LA: https://www.destroyer.la/ Meteora - LA: https://meteora.la/ Mission Chinese Food Cookbook - Danny Bowien: https://geni.us/zZx4Uim Chris Bianco: https://www.instagram.com/pizzeriabianco/ Francis Malman: https://www.instagram.com/francismallmann/ Peter Thiel: https://twitter.com/peterthiel Jordan Kahn: https://www.instagram.com/kahnjordan/ Justin's piece on the NFT boom for Chef's: https://support.justinkhanna.com/posts/nft-chefs-worst-michelin-restaurant-and-restaurant-equity Cedric Grolet: https://www.instagram.com/cedricgrolet/ Myles talks about Underrated vs Overrated: https://twitter.com/myles_cooks/status/1638629363066236932Dr John Sarno - Mind-Body Healing: https://geni.us/owVKBabish's Brick and Mortar: https://www.instagram.com/bedandbabish/ Travis Lett: https://twitter.com/travis_lett Danny Bowien: https://www.instagram.com/dannybowienchinesefood/ Frank Prisinzano: https://www.instagram.com/frankprisinzano/Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

Ki Chung is the executive chef of Bar Maze in Honolulu, Hawaii. In this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn. [sponsor] Check out The Standard from MISE: https://youtu.be/FRZNsBOudrQShow Notes: Ki on IG: https://www.instagram.com/kilols/ Anthony Bourdain book (Kitchen Confidential): https://geni.us/AzvsAJ Daniel Boulud book (Letters to a Young Chef): https://geni.us/ELJY7 Alinea cookbook: https://geni.us/SRFRQW Unreasonable Hospitality book - Will Guidara: https://geni.us/unreasonable-hosp Don't Make it In-House - Justin Khanna: https://repertoire.simplecast.com/episodes/dont-make-it-in-house Ulterior Epicure: https://ulteriorepicure.com/ Bar Maze in Honolulu: https://barmaze.com/ Commis in Oakland: https://commisrestaurant.com/ Aubergine in Carmel by the Sea: https://auberginerestaurant.com/Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

Chef Suzanne Vizethann talks about her successful breakfast and brunch restaurant, Buttermilk Kitchen. She shares her insights on taking advantage of an underserved market, building a team, and the importance of communication. Additionally, she discusses the operational strategies that set her restaurant apart, including the use of high-quality ingredients, transparency with guests, and implementing new offerings such as espresso and reservations. Finally, she emphasizes the need for clear vision and strategy, and provides practical frameworks for unifying a team. -----Show Notes:This episode is sponsored by 7shifts - get a 3-month trial of their "The Works" tier and unlock better team management for your team: https://www.7shifts.com/signup-influencer/?utm_source=influencer&utm_medium=social&utm_campaign=justin-khanna-signup&utm_content=referral_3mfree&signup_coupon=REFERRAL_3MFREEButtermilk Kitchen Cookbook: https://geni.us/buttermilk-kitchenSuzanne's Website: https://www.suzannevizethann.com/The Buddha and the Badass Book: https://geni.us/buddha-badassTraction Book: https://geni.us/traction-businessOne Minute Manager Book: https://geni.us/new-1min-managerUnreasonable Hospitality Book: https://geni.us/unreasonable-hospAndrew Huberman Podcast: https://hubermanlab.com/category/podcast-episodes/Wylie Dufresne opens pizza place: https://www.grubstreet.com/2023/03/wylie-dufresne-opens-stretch-pizza-in-nyc.htmlEat the Frog productivity technique: https://asana.com/resources/eat-the-frogSmall Giants Book: https://geni.us/small-giants -----If you come across something you ended up having to search for, send me a message to help make this Show Notes better! — 

In this episode of the Repertoire podcast, host Justin Khanna shares his excitement about the return of solo episodes. Khanna highlights some of the most popular stories covered in past episodes, including a Twitter thread by startup founder Nick Huber, about the reality of running a profitable restaurant. The thread features a cautionary tale about a chef turned restaurateur who failed after opening a restaurant for selfish reasons and not being prepared to handle the responsibilities of running a business. Khanna gives his take on the lesson of the story, which is that starting a successful business is not about doing what you love, but rather about doing what gives you the best odds of making great money while managing the less fun aspects of the business. The episode also includes topics such as hostility in hospitality, Oreo's product release strategy, smart ovens, and checklist for fire spots. Get next week's newsletter in your inbox : https://www.joinrepertoire.com/newsletter Powered by 7shifts: https://www.7shifts.com/signup/?signup_coupon=JUSTINKHANNA3— Show Notes: From chef to owner - a thread by Nick Huber : https://twitter.com/sweatystartup/status/1635304028677472262?s=12&t=izTIHZ8Xxt58dnbjEDIGMQ5 Factors That Determine a Fire Spot : https://www.thesupersonic.blackbird.xyz/p/5-factors-that-determine-a-spotWhen Did Hospitality Get So Hostile? : https://www.nytimes.com/2023/02/10/t-magazine/restaurants-hostile-eating-out.htmlToast Teams Up with Google to Launch a New Ordering Channel : https://pos.toasttab.com/news/toast-order-with-google-integrationOreo's Product Release Strategy : https://www.nytimes.com/2020/12/16/style/oreo-flavors.htmlAre Smart Ovens Legit? : https://www.youtube.com/watch?v=WKCB1VBypWsPodcast on "1% Diners" - https://www.youtube.com/live/jdlLRAQemyI?feature=share&t=625Fine Dining 101 (see: Justin's call out about Cirque de Soleil) - https://www.youtube.com/watch?v=pmtA39qkx4M You can read my take on other such stories, in-depth, from the past newsletters here: https://support.justinkhanna.com/  — If you come across something you ended up having to search for, send me a message to help make this Show Notes better! — 

In this episode, we dive into the world of hospitality and discuss the crucial pre-stage advice that can help you succeed in the industry. Whether you're a recent graduate, a seasoned professional, or looking to break into the field, these tips and strategies will give you the edge you need to thrive.Following these pre-stage tips and strategies can help you stand out in the competitive hospitality industry and set you on the path to success. Remember to stay focused, be prepared, and take the initiative to make the most of your stage experience.—Show Notes:Repertoire Newsletter: joinrepertoire.com/newsletterSign up for Total Station Domination to prep for your stage placement that may be starting soon! joinrepertoire.com/tsd—POWERED BY 7SHIFTSRunning a restaurant can feel like a never-ending job.Between trying to get the latest schedule out the door, keeping track of all the time off requests your team puts in, to figuring out where your labor is tracking for the day - it's can be overwhelming.7shifts is that secret-weapon-type tool that is your operations best asset.Our listeners get 3-months free of their “The Works” plan for you to see what great team management feels like…Start here at joinrepertoire.com/7shifts If you come across something you ended up having to search for, send me a message to help make this Show Notes better! — 

Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from working the line to executive chef at Junoon. Junoon was awarded one Michelin Star eight consecutive years from 2011, and held the title of the only Indian restaurant in New York City with a Michelin Star from 2018-2019. He was also selected as a Gohan Society Culinary Scholar — and traveled to Japan to study the delicate art of omakase — and became the first Indian chef to be selected for the Forbes “30 under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.In this episode, we talk about Akshay's journey running a family business, creating an indian fine dining place and how is it different from a “fusion” restaurant, and finally Akshay shares some wisdom for young folks based on his experience."Hey chef, just wanted to ask about March 11th for time off"Still getting time off requests like that ☝️ via text?

Get on my Email NewsletterThis post's newsletter, so you can get a taste of what each version is likeJustin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

Join us for a special episode of our podcast as we delve into the recent news of Noma's shutdown and the online food fight that ensued. Our host breaks down his initial thoughts on the situation and interviews Ray Delucci, host of Line Cook Thoughts, for his perspective. Stay tuned as the host discusses more on the state of the fine dining industry with Ray Delucci. Don't miss this in-depth discussion on the future of fine dining in a post-apocalyptic COVID world.Don't forget to check out our sponsor, Meez, for all your recipe organization needs. Sign up for a free account at getmeez.com/trp to get started.Show Notes:NYT Article: https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.htmlNoma's Website: https://noma.dk/The Menu: https://www.hbo.com/movies/the-menuChatGPT: https://openai.com/blog/chatgpt/Line Cook Thoughts: https://www.linecookthoughts.com/Ray's Instagram: https://www.instagram.com/rdelucciMarc Vetri's Instagram Post: https://www.instagram.com/p/CnSq71bPFX_/?igshid=YmMyMTA2M2Y= Line Cook Thoughts' Instagram Post: https://www.instagram.com/p/CnNntMzPM0g/Get Meez: https://geni.us/meez-trpBooks MentionedE-Myth Revisited: https://geni.us/hGrnUuRe-Work: https://amzn.to/3XcCCRiThe Lean Startup: https://amzn.to/3GDXoCjBuilt to Last: https://amzn.to/3GHCSRl—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

Welcome to this episode of the podcast, where we will be discussing food sustainability and the restaurant industry. Our guest today is Eneko Axpe, a gastrophysicist who has been awarded one of the world's 50 Next Awards from San Pellegrino for his work in science innovation.In this episode, we will be discussing Eneko's background in material sciences and physics, and how he has applied these principles to the culinary world. We will also be discussing his work in fine dining concepts, food manipulation, and finding textural opportunities in food.We will also be talking about the importance of sustainability in the restaurant industry, and how Eneko is working to reduce the environmental impact of food production. This includes efforts to reduce greenhouse gas emissions and water usage, as well as promoting the use of locally sourced ingredients.So join us as we delve into the world of food sustainability and the restaurant industry with Eneko Axpe. Don't forget to check out our sponsor, Mees, for all your recipe organization needs. Sign up for a free account at getmeez.com/trp to get started.Show Notes:Eneko's Instagram: https://www.instagram.com/eneko_axpe_/We Are What We Eat Book: https://geni.us/we-are-what-we-eatOmnivore's Dilemma Book: https://geni.us/omnivores-dilemmaWe Are The Weather Book: https://geni.us/we-are-the-weatherGastrophysics: The New Science of Eating: https://geni.us/JCWEUI2Ole G. Mouritsen: https://food.ku.dk/english/staff/?pure=en/persons/19897Eneko Atxa at Azurmendi: https://azurmendi.restaurant/en/El Celler de Can Roca: https://cellercanroca.com/en/Basque Culinary Center: https://geni.us/basque-culinary-centerSilo in the UK: https://silolondon.com/Amass Closing: https://starwinelist.com/wine-story/amass-one-of-copenhagen-s-most-influential-restaurants-has-closedOur World in Data: https://ourworldindata.org/Harvard Course On Science & Cooking: https://www.edx.org/professional-certificate/harvardx-the-science-of-cookingOn Food & Cooking Book : https://geni.us/on-food-and-cookingModernist Cuisine Book: https://geni.us/modernist-cuisineel Bulli Foundation: https://elbullifoundation.com/en/—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

My guest today is Corey Chow, the executive chef of the Stanwich Golf Club, and famously before that, the chef-de-cuisine of Per Se. If you've picked up the latest edition of the Thomas Keller book titled The French Laundry + Per Se, you'll notice Corey's name because he was the co-author.This episode is also cool because of the connection we shared back when I was an extern at the three Michelin star restaurant, Per Se, Corey was my sous chef.—Corey Chow's Instagram: https://www.instagram.com/coreydchow/ The Stanwich Club's Instagram: https://www.instagram.com/the_stanwich_club/ Per Se NY's Instagram: https://www.instagram.com/perseny/ 

My guest today is Arnold Byun, a hospitality leader, brand builder and community connector. As the Founder of With Warm Welcome and Co-Founder of MAUM, his purpose and passion is in amplifying fellow Asian founders through experiential storytelling, event activations, and branded partnerships.I met Arnold on one of my first visits to Atomix in New York City, check out that This Place Called video on my Youtube channel if you haven't seen that yet - because that's where Arnold got some stellar hospitality experience, in this episode though, we discuss:If at any point, you'd like to pause and check out Arnold online or any of the specific, linkable things we discussed, please do check out the show notes which are available in the description of this podcast— 

My guest today is Andrew Friedman, an acclaimed author, food writer, and host of the podcast Andrew Talks to Chefs. For more than ten years, Friedman has collaborated with many of the nation's best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale, asked him to collaborate on the Gotham Bar and Grill Cookbook. He has since worked as a cookbook collaborator on more than twenty projects, including Knives at Dawn cataloging the Bocuse D'or, as well as Chefs drugs and rock and roll, which he gets very vulnerable about in this conversation, as well as helping a number of the nation's best chefs (Alfred Portale, David Waltuck, Tom Valenti, and more share their unique culinary viewpoints with readers. He's got a new book coming out soon! Andrew Friedman, IG: https://www.instagram.com/toquelandandrew/Andrew Talks to Chefs: https://andrewtalkstochefs.com/Andrew's Book List: https://www.amazon.com/Andrew-Friedman/e/B001IQXAIO Andrew's PreOrder for The Dish: https://www.harpercollins.com/products/the-dish-andrew-friedman?variant=40855832657954—If you come across something you ended up having to search for, send me a message to help make these Show Notes better!Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

My guest today is Rushir Parikh, CEO of Popchew, the brains behind restaurant brands like WingSZN, Snapback Kitchen, and Bitcoin Pizza. Depending on other creators you follow online, these restaurant brands might sound familiar because Zias, a Youtuber with nearly 5 million subscribers, Jack from Snapback Sports with one of the largest Snapchat accounts, or Anthony Pompliano, the investor with almost 2 million twitter followers have all launched food brands with Popchew in over 100 locations nationwide here in the US. He's also raised investor capital from names like Packy McKormick, Jake Paul, and more.Apply to be a Popchew Restaurant Partner: https://popchew.com/restaurantsPopchew Brands: https://popchew.com/Open positions at Popchew: https://angel.co/company/popchewRushir's Social Handles: https://www.instagram.com/rushikhhttps://www.instagram.com/eatpopchew/Rushir on Twitter: https://twitter.com/rushikhSola in NYC: https://apastabar.com/Bubby's in NYC: https://www.bubbys.com/This Place Called Wayan video: https://youtu.be/etyxyJZmvKo Steve Jobs Biography: https://geni.us/ElL4Rushir's Uncle's Restaurant's Cookbook: https://geni.us/9EP8f6—If you come across something you ended up having to search for, send me a message to help make these Show Notes better!Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

Screenshot this episode and share your thoughts with me on Instagram or Twitter on this new shorter format! This question came in from Jadeon on YouTube for an #AskJK video - thanks for your question!Take the 5-Day-Kitchen-Productivity Challenge: https://geni.us/5dkpc— To learn more about courses, community and coaching for hospitality creators: https://www.joinrepertoire.com Join Repertoire Pro Community: https://www.joinrepertoire.com/pro-membership Take the 5-Day-Kitchen-Productivity Challenge: https://geni.us/5dkpc — Find us: 

Screenshot this episode and share your thoughts with me on Instagram or Twitter on this new shorter format! This question came in from Jerick on YouTube for an #AskJK video - thanks for your question!Take the 5-Day-Kitchen-Productivity Challenge: https://geni.us/5dkpc— To learn more about courses, community and coaching for hospitality creators: https://www.joinrepertoire.com Join Repertoire Pro Community: https://www.joinrepertoire.com/pro-membership Take the 5-Day-Kitchen-Productivity Challenge: https://geni.us/5dkpc — Find us: 

Screenshot this episode and share your thoughts with me on Instagram or Twitter on this new shorter format! This question came in from Jesse on YouTube for an #AskJK video - thanks for your question!Take the 5-Day-Kitchen-Productivity Challenge: https://geni.us/5dkpcArticle on High-Performers: https://www.sciencedaily.com/releases/2016/04/160420083955.htm— To learn more about courses, community and coaching for hospitality creators: https://www.joinrepertoire.comJoin Repertoire Pro Community: https://www.joinrepertoire.com/pro-membership Take the 5-Day-Kitchen-Productivity Challenge: https://geni.us/5dkpc — Find us: 

Screenshot this episode and share your thoughts with me on Instagram or Twitter on this new shorter format! This question came in from Ben on YouTube for an #AskJK video - thanks for your question!Take the 5-Day-Kitchen-Productivity Challenge: https://geni.us/5dkpc— To learn more about courses, community and coaching for hospitality creators: https://www.joinrepertoire.com Join Repertoire Pro Community: https://www.joinrepertoire.com/pro-membership Take the 5-Day-Kitchen-Productivity Challenge: https://geni.us/5dkpc — Find us: 

In this conversation with Jon Merrick, we discussed how to be a content creator while still cooking, finding mentors, mental health and how cooking saved Jon's life.He's a graduate of the Culinary Institute of America. He's worked in kitchens like Michael Mina worked on the sales side in food distribution as well.He's most recently he's been a content creator on TikTok, on YouTube, on Instagram, and also launching the new pop-up series called Family Meal Boise, where he hosts intimate tasting menu experiences on food.Check out Jon's TikTokCheck out Jon's FacebookGet a $100 Gift Card on YelpPLUS Get $1,800 in Yelp Ad Credits (to use over the first 6 months) if you become a customer!—If you come across something you ended up having to search for, send me a message to help make these Show Notes better!Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.  He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.  His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it's all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.Show Notes:Check out Harold's Website: https://www.curiouscook.comHarold on Twitter: @Harold_McGeeCheck out Harold's Books:Nose Dive: A Field Guide to the World's Smells On Food and Cooking: The Science and Lore of the Kitchen The Curious Cook: More Kitchen Science and LoreKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesSavoring the WorldHarold McGee's James Beard Award for Who's WhoCulinary Institute of America: https://www.ciachef.eduEnjoy 35% OFF New West Knife WorksEl Bulli Restaurant: http://www.elbulli.infoAlinea Restaurant: https://www.alinearestaurant.comChef Kyle Connaughton's Website and TwitterChef Heston Blumenthal's Website and InstagramChef Elwyn BoylesChef Grant AchatzHubert ReevesHour of Our Delight: Cosmic Evolution, Order, and Complexity BookChef Fritz Blank and Deux Cheminees Restaurant in PhiladelphiaLearn more about Vanillin Molecule—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

Show Notes:Join the Repertoire Pro Community: https://geni.us/patrEnroll in Total Station Domination: https://www.joinrepertoire.com/tsd Chris Williamson's Modern Wisdom PodcastGrow Your Online Fitness Business PodcastYusef & Johnny of Propane Fitness's InstagramPropane Fitness PodcastTim Ferriss's BlogTim Ferris's 4-Hour Chef BookAlex Hormozi's Youtube ChannelRick Bayless's WebsiteFrontera Restaurant in ChicagoLysverket Restaurant's WebsiteA 9-Course Lunch at Brae ReviewRene Redzepi's InstagramNoma Restaurant's WebsiteTEDxObserver - René Redzepi's TalkCulinary Institute of America's WebsiteChef Grant AchatzChef Ferran AdriaChef Thomas KellerRuth Reichl's WebsiteChef Dominique CrennPer Se Restaurant's WebsiteChef Anthony YangFrench Laundry Restaurant's WebsiteGary VaynerchukCasey NeistatTiago Forte's WebsiteDavid PerellHow to PLATE WITH CHOPSTICKS + compared to TWEEZERS feat. EatingToolsYoshihiro Moribashi Chopsticks Japanese Sushi Chef Traditional Garnishing Plating TweezersChef Nusret Gökçe "Salt Bae"Nusr-Et Restaurant's WebsiteBoiling Point Movie—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

Show Notes:Relae in Copenhagen on InstagramChristian Puglisi Website and InstagramRelæ: A Book of IdeasThe Daily Stoic BookVaughn Tan - The Uncertainty Mindset, Style, and Risk | The Emulsion Podcast Ep. 133The Uncertainty Mindset BookTrack your sleep with Oura RingCheck Out Korin and their new line: Kaguya Wa LineSilky Kitchen ScissorsJoyce Chen's ScissorsEl Bulli Restaurant's WebsiteNoma Restaurant's WebsiteEtxebarri Restaurant's WebsiteStoicism PhilosophyMarcus AureliusMeditations Book  by Marcus Aurelius—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

Show Notes: Join the Repertoire Pro Community: https://geni.us/patr Check out The Repertoire's Instagram PageMise Footwear: https://www.misefootwear.com/ Paris Dining Club: https://www.parisdiningclub.com/studioAmerican Express Comping $1,400 Noma Pop-Up Dinners Is the Chef Worship We Don't Need Article Resy Amex Website: https://resy.com/amex-offersRyan Sutton's (Chief Critic at Eater) TwitterNoma's Website and TwitterRene Redzepi' s TwitterSushi Noz Website: https://www.sushinoz.comChris Spear - Chef without Restaurant PodcastLine Cook Thoughts PodcastChef José Andrés: https://en.wikipedia.org/wiki/José_AndrésChef Greg Baxtrom: https://www.instagram.com/gregbaxtrom/Patti Ann's Family Restaurant & Bakery's Website and InstagramOlmsted Restaurant: https://www.instagram.com/olmstednyc/ MaisonYaki Restaurant: https://www.instagram.com/maisonyaki/Chef Jessica Wang: https://www.jessicashenyiwang.com/aboutBernardaud's Utensils Website: https://www.bernardaud.com/en/us Villeroy & Boch Set: https://www.villeroy-boch.asia/en/Josh Sharkey | Organizing in Meez, Chef-turned-Founder, and Guest Experience - Ep. 145Thomas Striker Tiktok: https://www.tiktok.com/@thomas_strakerJake - @NotYetaChef Tiktok: https://www.tiktok.com/@notyetachefArnold Byun IG: https://www.instagram.com/arnoldbyun/ Madewithmaum's IG: https://www.instagram.com/madewithmaum WithWarmWelcome's IG: https://www.instagram.com/withwarmwelcome —If you come across something you ended up having to search for, send me a message to help make these Show Notes better!—

Show Notes:Enroll in Total Station Domination:  https://www.joinrepertoire.com/tsdFollow The Repertoire Podcast on Instagram: @joinrepertoireCheck out OpusOpus on Linkedin: Opus TrainingOpus on Twitter: @get_opusConnect with Rachael: Rachael NemethJosh Sharkey | Organizing in Meez, Chef-turned-Founder, and Guest Experience - Ep. 145Danny Meyer on LinkedinCheck out Executive Chef Mike Anthony on InstagramHot Bread Kitchen in New York: https://hotbreadkitchen.orgEleven Madison Park: https://www.elevenmadisonpark.comAmelia Earhart WikipediaAmelia Earhart's Helmet Mystery Solved—If you come across something you ended up having to search for, send me a message to help make these Show Notes better!—

Show Notes:Follow The Repertoire Podcast on Instagram: @joinrepertoireCheck out Tomo: https://tomoseattle.com/infoTomo on Instagram: @tomo.seattleBrady on Instagram: @bradyishiwatawilliamsTPC Tomo Meal Recap Video: https://youtu.be/5sqBpZoMHYgMy favorite shop in NYC for Japanese knives, tableware, and sharpening services

Show Notes:  Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoireCheck out JB Prince Website: www.jbprince.comJB Prince on Instagram: @jbprincecompanyTim Mussig on Instagram: @TheMussig  Williams Sonoma's Website: https://www.williams-sonoma.comKnife Design, the $1,800 Spoon, and Sharpening with Don NguyenGet 3 months of 0% Commission on DoordashGet a $100 Gift Card on Yelp—What's next?

Show Notes: Check out Di Costanzo Wines: www.mdcwines.com Di Costanzo Wines on Instagram: @dicostanzowines —What's next?

—What's next?

Check out Brandon on Instagram: [chefauthorized]Brandon on Youtube: @Brandon DeardenBrandon on TikTok: [ChefAuthorized]Adam on Instagram: [Omnivorousadam]Korin: korininc.pxf.io/justin DoorDash: https://doordash.grsm.io/ol5b0eb1l8uu Yelp: yelp-for-restaurants.pxf.io/XxZ2jg —What's next?

Check out Meez: www.getmeez.comMeez on Instagram - [@getmeez]Meez on LinkedIn - https://www.linkedin.com/company/getmeezKorin: Justinkhanna.com/KorinDoorDash: Justinkhanna.com/DoordashYelp: Justinkhanna.com/YelpCheck out Meez: www.getmeez.comMeez on Instagram - [@getmeez]Meez on LinkedIn - https://www.linkedin.com/company/getmeezThe E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It - https://amzn.to/3tsYURcHigh Output Management - https://amzn.to/373R1dpSetting the Table: The Transforming Power of Hospitality in Business - https://amzn.to/3CetqC7Re-Work - https://amzn.to/3vCTxl3The Lean Startup: How Today's Entrepreneurs Use Continuous Innovation to Create Radically Successful Businesses - https://amzn.to/3HGsQyqPlaying Bigger Than You Are: How to Sell Big Accounts Even if You're David in a World of Goliaths - https://amzn.to/36W3XBXFooled by Randomness: The Hidden Role of Chance in Life and in the Markets - https://amzn.to/3hFeu6MZero to One: Notes on Startups, or How to Build the Future - https://amzn.to/3hBDbRk—What's next?

Show Notes:- The Demi Skills Course: https://justinkhanna.com/course- 5-Day Kitchen Productivity Challenge: https://justinkhanna.com/challenge- Getting the Stage: Contacting Restaurants: https://youtu.be/edNr5KKA-e0- Asador Etxebarri: https://geni.us/etxebarri- Jimbocho Den: https://geni.us/JimbochoDen- Per Se: https://geni.us/PerSe —What's next?

Read the full piece with all links here: https://www.justinkhanna.com/media/my-2022-playbook Interview with Kendall Beach: https://www.youtube.com/watch?v=lZPyVF18BHoThis Place Called: The French Laundy: https://www.youtube.com/watch?v=_DBIR-8gQhsThe Demi Skills Course: https://justinkhanna.com/course5-Day-Kitchen-Productivity Challenge: http://justinkhanna.com/challengeAlex French Guy Cooking | Kitchen Confidence, Custom Gear & Learning by Doing - Ep. 140: https://theemulsion.simplecast.com/episodes/alexfrenchguyAlex French Guy on YouTube: https://www.youtube.com/c/FrenchGuyCooking—What's next?

Show Notes: You Can't Do It Alone: Focusing on People to Scale, Develop, and Lead Your Restaurant: https://geni.us/YouCantDoItAloneWestshore Hospitality Group: https://westshorehospitalitygroup.com/Matt on Linkedin: https://www.linkedin.com/in/matt-rolfe/Connect with Matt: https://mattrolfe.comRadical Candor: https://www.radicalcandor.comThe Coaching Habit: https://amzn.to/3ehQzZzThe difference between a "COOK" and a "CHEF" - https://theemulsion.simplecast.com/episodes/the-difference-between-a-cook-and-a-chefThink and Grow Rich: https://amzn.to/3mdOnqcWisdom App: https://geni.us/WisdomApp—What's next?

Show Notes: Vincent on IG: [@vincentsavesknives]Korin: korininc.pxf.io/justin Knives I've reviewed on the channel (many from Korin): https://geni.us/chefkitWhy Some Japanese Knives are Actually a Screamin' Deal w/ Vincent from Korin : https://theemulsion.simplecast.com/episodes/ep111Timestamps: 0:00 - Intro 3:25 - Knife to Celebrate Promotion Browse Suisin Wa Series: https://korininc.pxf.io/oeo6me5:00 - First Upgrade From the Culinary School Kit Royal Blue Mahogany Series: https://korininc.pxf.io/kjJ2yvKorin Mahogany Royal Blue Inox Petty 150mm: https://korininc.pxf.io/DVRdYGTogiharu Molybdenum Series: https://korininc.pxf.io/EaRdr96:58 - Heavy Production, Long Lasting Edge, Ability to Prep a Lot At a Time Misono UX10 Series: https://korininc.pxf.io/jWJ6NbTogiharu G1: https://korininc.pxf.io/BXRdm09:21 - Knife if You Need a Bit Of a Range Togiharu Inox : https://korininc.pxf.io/zanmZxMisono 440: https://korininc.pxf.io/qnO6QqSuisin Inox: https://korininc.pxf.io/ZdYjo011:34 - Knife for Detail Oriented Prep Browse Korin's Yanagi Knives : https://korininc.pxf.io/AoRMdJ12:35 - Knife for Experimenting Home Cook, with some Pro-Features Togiharu Hamerred Damascus: https://korininc.pxf.io/a1rQrMKorin Nickel Damascus: https://korininc.pxf.io/a1rQrMBrowse Damascus Knives on Korin: https://korininc.pxf.io/5b1P1N13:58 - Q&A 19:05 - Outro—What's next?

Show Notes:Connect with Corey: https://coreymintz.ca/ Corey on Instagram: [@coreymintz] Corey on Twitter: [@coreymintz]The Next Supper The End of Restaurants as We Knew Them, and What Comes After: https://geni.us/opecezChefs Without Restaurants with Chris Spear - Ep. 122 - https://theemulsion.simplecast.com/episodes/chrisspear-chefswithoutrestaurantsBest Lessons from Chefs Without Restaurants with Chris Spear - Ep. 127 - https://theemulsion.simplecast.com/episodes/chrisspearAtomix: https://www.atomixnyc.comKitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain: https://amzn.to/3HOemh1(if you come across something you ended up having to search, send me a message to help make these Show Notes better!

Show Notes: That special knife that we talk about in the interview never got showcased to me - so if that ever happens, I'll share it in the Community as bonus content!: https://geni.us/patr Korin: https://geni.us/shopkorin Knives I've reviewed on the channel (many from Korin): https://geni.us/chefkit(if you come across something you ended up having to search, send me a message to help make these Show Notes better!

Show Notes:Alex on Youtube: AlexAlex on Instagram: [@frenchguycooking]Alex on Twitter: [@frenchguycookin]Alex on Facebook: Alex French Guy CookingFood, But We Digress...: https://fbwd.buzzsprout.comAlex's Cookbook: https://amzn.to/3mKMQbJConnect with Alex: https://www.frenchguycooking.comGet updates on The Demi Skills Course: https://justinkhanna.com/dsc-updatesModernist Cuisine: https://amzn.to/2ZM83JTSerious Eats: https://www.seriouseats.comThe Engineers Cookbook: https://amzn.to/3q4vpVIPower of Now: https://amzn.to/3jYEDiAMomofuku Milk Bar By Christina Tosi: https://geni.us/BvF2The Obstacle Is the Way: https://amzn.to/3mETYGuThe Cornerstone of Eggs Benedict (Hollandaise Sauce Recipe) by Alex: https://www.youtube.com/watch?v=OLLiiOjKqukThis Italian Pasta Dish Had A Tremendous Impact On Me... (Cacio e Peppe) by Alex: https://www.youtube.com/watch?v=Ng7GWl57nQM—What's next?

Show Notes: Adam on YouTube: [Omnivorous Adam]Adam on Instagram: [Omnivorousadam]Adam on TikTok: [Omnivorousadam]Adam's Site: https://www.omnivorousadam.comF Step Curriculum: https://chefjacobburton.gumroad.com/#cJaWzElske Chicago: https://elskerestaurant.com Jacques Pepin: https://www.pbs.org/food/chefs/jacques-pepin/ https://en.wikipedia.org/wiki/Jacques_Pépin—What's next?

Rene Redzepi Video: https://www.youtube.com/watch?v=t8qMfZjSQlQ —What's next?

Show Notes: Follow Matt: https://mattplapp.com/ Connect with Matt on Instagram: [mattplapp]Connect with Matt on Twitter: [mattplapp]Matt on Facebook: [therealmattplapp]Matt on YouTube: https://www.youtube.com/channel/UCskGP9q7UwhAwUvDFLjEU9A America's Best Restaurants: Americasbestrestaurants.comRestaurant Marketing That Works: https://amzn.to/3mxCv38—What's next?

Korgen Hospitality: https://korgenhospitality.com/ Korgen Hospitality on Facebook: https://www.facebook.com/korgenhospitalitygroup Korgen Hospitality on Linkedin: https://www.linkedin.com/company/korgen-hospitality—Show Notes: Setting the Table: https://amzn.to/3kLq2YP—What's next?

- Voyager's Table: https://voyagerstable.com/ - Voyager's Table on Instagram: [voyagerstable]- Jade on Instagram: [Jadejialin]Show Notes: - Event Production 101 with Jade Leong of Voyager's Table - Ep. 79 https://theemulsion.simplecast.com/episodes/event-production-101-with-jade-leong-of(if you come across something you ended up having to search, send me a message to help make these Show Notes better! ) —What's next?

Marie's Site: www.manger-manger.com Marie on Instagram: https://www.instagram.com/mangermanger_mcyuki/ —Show Notes: - Le Chateaubriand: https://www.lechateaubriand.net/ (if you come across something you ended up having to search, send me a message to help make these Show Notes better! ) —What's next?

Anders on Instagram: [@andershusa]Kaitlin on Instagram: [@carnivorr]The Hungries Food Community: https://andershusa.com/the-hungries-patreon-food-community-anders-husa-kaitlin-orr/ Show Notes: (if you come across something you ended up having to search, send me a message to help make these Show Notes better!

- Vaughn's Site: https://vaughntan.org/ https://uncertaintymindset.org/ - Vaughn on Instagram: https://www.instagram.com/vaughn.tan/Show Notes:-The Uncertainty Mindset: https://amzn.to/3oK0BH5- The timeless way of building: https://amzn.to/3hJwQVx- The one straw revolution: https://amzn.to/342ChH5- IDK Cards: https://productivediscomfort.org(if you come across something you ended up having to search, send me a message to help make these Show Notes better!

Show Notes:At Blaine Wetzel's Willows Inn, Employees Report Years of Workplace Abuse - The New York Times :https://www.nytimes.com/2021/04/27/dining/blaine-wetzel-willows-inn-lummi-island-abuse.htmlDaniel Humm's New Eleven Madison Park Menu Will Be Meat-Free - WSJ :  https://www.wsj.com/articles/eleven-madison-park-menu-vegan-meat-free-11620043140This Oddball Chef Wants to Serve You Wild Animals | Outside Online  : https://www.outsideonline.com/2422056/joshua-skenes-secret-chef-revolution—What's next?

Connect with Kendall: https://www.instagram.com/kendall.h.beachBabish Culinary Universe: https://www.youtube.com/user/bgfilms Show Notes:CCDI Innovation: https://www.ccdinnovation.com Ram-Don Video from Binging with Babish: https://www.youtube.com/watch?v=ge4vghXQTtQ BWB on TikTok: https://www.tiktok.com/@babishculinaryuniverse?lang=en The Culinary Institute of America: https://www.ciachef.edu BWB Cookware: https://www.bingingwithbabish.com/cookware (if you come across something you ended up having to search, send me a message to help make these Show Notes better!