Podcasts about aubergine

Ein paar von uns machen gerne mal blau, andere haben nen Stock im Arsch. In einer Sache sind wir aber gleich: Wir haben genug Eier, um unsere meistgenutzten Emojis zu präsentieren, Aubergine!

Auberginen heissen auch Melanzane oder Eierfrüchte. Sie sind sehr wärmebedürftig, denn sie kommen ursprünglich aus tropiscghen Gefilden. Kulinarisch sind sie sehr vielfältig verwendbar. Auberginen (Solanum melongena) werden in der indischen, südostasiatischen, nordafrikanischen und mediterranen Küche verwendet. Sie werden gebraten, gedünstet, gegrillt oder gekocht zubereitet oder in Essig oder Öl eingelegt. Die heutigen Sorten müssen nicht mehr entbittert werden, sie sind mild. Die äthiopische Aubergine (Solanum aethiopicum) trägt kleine, runde Früchte. Sie werden meistens unreif verwendet, wenn sie noch grün sind, später werden sie feurig rot. Obwohl die aus den Tropen stammenden Auberginen sehr wärmebedürftig sind, mögen sie keine trockene Luft, denn dann werden sie rasch von Spinnmilben befallen. Dagegen hilft eine volle Giesskanne Wasser, die tagsüber neben der Pflanze steht und sich aufwärmt. Ein Mal pro Tag wird damit die Pflanze geduscht. Das mag die Aubergine und verscheucht die Spinnmilben.

After the rain, the spirits rise through the Cabergian canopy and the mist meanders through Marioberg, we light up the Gronsveld greens, listen to EP_EasyTunes and slip into the Wyckerportian wilderness checkin-out the album F_Aubergine en Clecki Botnyc as John JHHW Weilacher talks in tongue exclusively on Student Radio Maastricht NAKAMIN: https://www.youtube.com/live/F4Na76Z2How?si=khYB30fI87hXd4jc Produced at The JHHW/UAOHM Studios in Maastricht, the Netherlands. Album cover art: John J. H. H. Weilacher. https://jhhw.bandcamp.com/ Soundcloud.com/j-weilacher https://youtube.com/@JohnJohnJohnJohn https://youtube.com/@johnweilachersecondarybackupch https://archive.org/details/@pretzelflashyo_a_k_a_jhhw_a_k_a_clecki_botnyc

After the rain, the spirits rise through the Cabergian canopy and the mist meanders through Marioberg, we light up the Gronsveld greens, listen to EP_EasyTunes and slip into the Wyckerportian wilderness checkin-out the album F_Aubergine en Clecki Botnyc as John JHHW Weilacher talks in tongue exclusively on Student Radio Maastricht NAKAMIN: https://www.youtube.com/live/F4Na76Z2How?si=khYB30fI87hXd4jc Produced at The JHHW/UAOHM Studios in Maastricht, the Netherlands. Album cover art: John J. H. H. Weilacher. https://jhhw.bandcamp.com/ Soundcloud.com/j-weilacher https://youtube.com/@JohnJohnJohnJohn https://youtube.com/@johnweilachersecondarybackupch https://archive.org/details/@pretzelflashyo_a_k_a_jhhw_a_k_a_clecki_botnyc

Using AI in therapy and other legal questions with Clare Veal from Aubergine LegalWelcome to The Business of Psychology podcast. Today I'm here with friend of the podcast, and the lawyer who is behind all of our amazing legal documents and legal training that we have in Psychology Business School, Clare Veal from Aubergine Legal. This episode is really a bit of an update following on from our previous podcast episode on Data Protection, and we're going to be talking a bit about AI and covering off some of those common questions that we still get asked.Full show notes and a transcript of this episode are available at The Business of PsychologyEpisode Links:Episode 146: Data Protection for Psychologists in 2024 with Clare VealPacks:Legal Essentials: Contracts, Policies and ProcessesLegal essentials for working with children and young people in independent practiceThe Business Growth PackLinks for Clare:Website: www.auberginelegal.co.ukLinkedIn: ​​Clare VealFacebook: Aubergine LegalAubergine Legal: AI Compliance Checklist for Healthcare ProfessionalsLinks for Rosie:Substack: substack.com/@drrosieRosie on Instagram:@rosiegilderthorp@thepregnancypsychologistThe highlightsI introduce Clare and explain that this podcast will answer some of the questions that get asked of us covering AI and other legal questions 00:00We discuss the legal aspects of using AI in our practices 02:54Clare talks about whether we should trademark, and how to got about it if we do 23:18We look at what we need to do if we're using another author's work in our own online course or book or live training 31:18Clare talks us through the additional information we need to provide for working with children 41:03Evolve and Thrive MastermindAre you a psychologist or therapist with a thriving practice, but you're feeling stuck? Do you dream of more predictable income or more time for your family and maybe the ability to make a wider impact in mental health? I get it. You are passionate about helping people, but the business side can often feel really overwhelming.You've probably tried it all; podcasts, books, maybe even some short term coaching. But maybe you're still struggling with procrastination, indecision, or just not knowing...

We're talking… Rom's Marathon preparations, the upcoming Davis/Ranganathan family meet-up, vegan mums, Tom's aubergine ragu, protein obsessions, Mandrill vest tops, angry organs, Rom as a scaffolder, maverick school teachers, overzealous disciplining and some pretty harsh nicknames. Plus, we answer emails about Usher concert spoilers, more on the sit or stand debate, a prisoners dilemma with Katherine Ryan and some cat care advice. For questions or comments, please email us at wolfowlpod@gmail.com - we'd love to hear from you. Instagram - @wolfowlpod TikTok - @wolfowlpodcast YouTube - www.youtube.com/WolfandOwlPodcast Merch & Mailing List - https://wolfandowlpod.com A Mighty Ranga Production For sales and sponsorship enquiries: HELLO@KEEPITLIGHTMEDIA.COM Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this exciting episode, we welcome Mareike Mert (@my_and_my_happydesk) as our guest, with Alexandra (@alexandrasartinsanity) co-hosting! Mareike, known for her creative workshops, shares all the details about the two incredible journaling workshops she will be leading at the upcoming Dutch Pen Show on Saturday, May 31 and Sunday, June 1. These workshops, Travel Journaling and Coffee Journaling, are perfect for pen enthusiasts and journaling lovers alike.Mareike returns with her Travel Journaling workshop, which was a hit last year, and introduces a new Coffee Journaling workshop. We dive into the benefits of these workshops, how they inspire creativity, and why journaling is such a fulfilling hobby. Additionally, we discuss the broader world of workshops at Pen Shows and share our excitement and expectations for the Dutch Pen Show.We also revisit a thought-provoking question from our previous guest: What use does a pen have, besides writing? Our conversation goes deeper into the versatility of pens, exploring how they can be artistic tools, collectibles, and more.The episode also features Joost, who announces some exciting new product releases! Get the scoop on the Lamy Al-star in Aubergine and Denim, the S.T. Dupont Line D Eternity Game of Thrones pens, and the elegant Sailor Pro Gear Slim Kimono pens. These new releases are sure to pique the interest of pen lovers and collectors alike.A huge thank you to our YouTube audience for all the great input and live chat during the episode. Your questions and comments made the conversation even more engaging!Tune in for all the details on journaling, new pens, and everything happening at the Dutch Pen Show. Whether you're an avid journaler, pen enthusiast, or just curious about the latest in the pen world, this episode has something for you!Listen now to get inspired, learn about new products, and hear about upcoming workshops at the Dutch Pen Show!

Donal Skehan vs Samanta Mumba was most definetly not on our 2025 bingo card!TV chef, Donal Skehan joined Dave for a chat about his new RTÉ show 'Donal's Festival Kitchen' and his work with the Great Irish Bake for the Children's Health Foundation.

Lots to chat about this week from sowing seeds to repairing the greenhouse and a bit of a debarcle with courgette/aubergine seeds! Hosted on Acast. See acast.com/privacy for more information.

Wir sind am Puls der Zeit. Das merkt Ihr schon an der Überschrift. Wir schauen dem Volk aufs Maul – oder auf die Facebook-Kommentar-Spalte. Und bevor Ihr all zu tiel in die Kommentar-Spalten fallt – und Euch plötzlich fühlt wie im Marianengraben der Blödheit – startet doch lieber Euren Bluetooth-Player und pfeift Euch eine knackige Dreiviertelstunde KSS rein. Wir haben zwar auch keine Antworten und wissen überhaupt nichts besser, aber zumindest sind wir unterhaltsam und versuchen hier und da ein Fenster im Kopf zu öffnen. Denn: Auch das wird heute klar – selbst angesichts der mit unter düsteren Lage in der Innen- oder Außenpolitik – wir werfen nicht die Flinte ins Korn und gehen jetzt mal ganz zynisch in uns. Nö – wir sagen der Dummheit den Kampf an und bleiben fröhlich. Denn Das S in KSS steht für „Never Give Up“.  

On this episode of the California Now Podcast, host Soterios Johnson takes listeners on a journey through Monterey County, chatting with local experts about the best places to explore, stay, and dine in this picturesque stretch of the Central Coast. First, Johnson chats with Erin Sollecito, the business development director at Monterey Touring Vehicles. Erin shares how Monterey's diverse landscapes and rich automotive history make it the perfect place for a scenic drive. She also reflects on the thrill of cruising in one of the company's classic cars along Highway 1 and 17-Mile Drive. "I just love jumping behind the wheel of that '54 Chevy Bel Air,” says Sollecito. “It couldn't be any cuter, and it sounds great, it drives great, and it turns heads for sure." Next, Johnson is joined by Ben Perlmutter, managing partner at the Big Sur River Inn. A lifelong resident of the area, Ben reflects on the inn's history and its ideal location along the river and Highway 1. "We have these beautiful redwood Adirondack chairs that we place in the river from spring through the fall. It's a beautiful place to stop, take off your shoes, dip 'em in the water, maybe grab a nice cold drink, and truly relax,” says Perlmutter. He also offers insights on must-visit spots, local dining options, and how visitors can practice responsible travel in the area. Finally, Johnson is joined by Justin Cogley, executive chef at the two-Michelin-starred Aubergine in Carmel-by-the-Sea. Cogley describes the exceptional dining experience at Aubergine and the farm-to-table philosophy that defines his cooking. “We're really lucky in this area because there's always great ingredients here,” says Cogley. He also shares his love for the incredible hiking trails in Carmel and Big Sur.

Folge 72: DER Influencer und DAS Müsli Dominik Süss ist ein Instagram-, und TikTok-Star. Vor allem aber gelernter Koch! Jetzt also nicht nur gesegnet mit dem passenden Handwerkszeug und vielen Followern, sondern auch mit eigenem Kochbuch. In „Einfach herzhaft & süss“ zeigt er – neben der üblichen Influencer-Schleichwerbung – auch jede Menge schnelle „Easy-Peasy“ Gerichte aus aller Welt. „Buttermilk fried chicken“, „gegrillte Aubergine“, „Bohnen-Hummus“, aber ja, auch aus dem elterlichen Wirtshaus in dem er jetzt – nach Kopenhagen und Kanada – heimisch geworden ist. Mit „Eierschwammerl“ und „Omas Kaiserschmarrn“ verrät der erst 26-jährige Österreicher ziemlich lecker seine persönlichen Wurzeln. Apropos „persönlich“: „Nenad at Home” ist das – lt. Pressetext – persönliche Kochbuch des Schweizer Spitzenkochs Nenad Mlinarevic. Der mit 2 Michelin-Sternen bekrönte Koch aus Zürich, zeigt in diesem sehr stylischen – und ja auch teurem Kochbuch – einfache Rezepte für den Alltag zu Hause; seinem Alltag, Rezepte aus der heimischen Küche und viel Frühstück. Unter anderem „DAS Müsli“ – was sonst bei einem Schweizer ;-) Das, aber noch viel mehr auf 216 Seiten in schwarz/silber und von Frühstück bis Dinner. Jede Menge Tipps und Tricks. Wichtig sind am Ende die Details und die Basics! Auch darüber haben wir uns mit Nenad Mlinarevic unterhalten.
Das hat mal richtig Spaß gemacht. Euch sicher auch. Bleibt lecker! Hier gibt es die Bücher*: "Einfach herzhaft & süss" bei Genialokal: https://tidd.ly/41lgOGo oder hier bei Amazon: https://tinyurl.com/29ce86ry "Nenad at home" bei Genialokal: https://tidd.ly/41hSRzD oder hier bei Amazon: ttps://tinyurl.com/5ffzph8e Nenads Tipps bei Genialokal: "Noma ": https://tidd.ly/41B3Q8W "Septime": https://tidd.ly/4h3zkJg "Jerusalem": https://tidd.ly/41mFDlh "Pasta con amore": https://tidd.ly/4ilMjXF Sonstige Links: Dominik Süss: https://dominiksuess.com/ Nenad Mlinarevic: https://www.nenadmlinarevic.com/ Artikel “Filipou” / Welt: https://tinyurl.com/2xvlpg2t *Diese Links sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommen wir von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Na 254 afleveringen mag Teun eindelijk zijn ei kwijt over de aubergine. Waarom heet het eigenlijk een eggplant? Kookt, stoomt, bakt of blakert Teun zijn aubergines? Hoe maak je het rubber fluweelzacht? En welke drie auberginegerechten zijn het lekkerst? Je hoort het in Etenstijd!Onze sponsor:De koffiejongens: Ga naar dekoffiejongens.nl en ontvang 2x€5 korting op je eerste twee bestellingen met de code ETENSTIJD.Productie: Meer van ditMuziek: Keez GroentemanWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: adverteren@bienmedia.nl Hosted on Acast. See acast.com/privacy for more information.

Was gibt es deutscheres, als an der Kasse zu campen bis eine neue aufmacht und dann unelegant hinzusprinten, auch wenn dabei die Aubergine auf den Boden fällt? Und wer kauft momentan überhaupt Auberginen, die sind doch gar nicht saisonal. Naja, diese und weitere Themen hört ihr in der Folge.

In this episode, I have a detailed discussion with Taryn Firkser, a mama of 3, Holistic Nutritionist, Pregnancy Nutrition Specialist, and founder of Aubergine & Olive Holistic Nutrition. Together, we delve into the complexities surrounding prenatal supplements, from understanding the key nutrients to look for, such as folate instead of folic acid, to how to choose high-quality brands. We discuss the importance of obtaining nutrients from real, whole foods and discuss the potential pitfalls of relying too heavily on prenatal vitamins. Additionally, Taryn provides practical advice on dietary planning for those who choose not to take supplements and offers tips for specific dietary needs, including vegan and vegetarian diets. Special insights cover the challenges of nausea and the pros and cons of whole food based vitamins and gummy vitamins.

200g fine noodles 25g grated root ginger 1 onion, finely chopped 2 cloves garlic, minced 6 scallions finely chopped 1 aubergine cut into 2cm dice 100g of either cooked bacon or ham chopped 1 tablespoon tomato puree 1 teaspoon gochujang or chilli paste 1 teaspoon sesame seeds 1 tablespoon toasted sesame seeds 100ml oyster sauce Oil for cooking Cook the noodles as per pack instructions, drain and toss in the sesame oil. Heat a tablespoon of oil in a wok and when smoking add the aubergines, cook until golden and set aside. Wipe out the wok and add another tablespoon of oil. Add the onions, garlic and ginger and cook until golden. Add the bacon and cook for a minute. Add the chill paste and tomato puree and cook for a minute stirring around. Add the oyster sauce and return the bacon and aubergines to the wok with the noodles. Stir well to combine. Spoon into bowls and top with the sesame seeds and scallions.

Quand on parle de cuisine traditionnelle chinoise en France, on a souvent une vision étriquée, partielle, de ce qui se fait. Nems, porc au caramel, riz cantonais, bouchés vapeur... Des clichés qui représentent qu'un pan de la cuisine chinoise, voir asiatique : le nem c'est pas chinois. Aussi, de plus en plus de restaurants veulent montrer autre chose, une cuisine plus authentique et moins grasse. Passer à table avec Pierre herbulot.

Quand on parle de cuisine traditionnelle chinoise en France, on a souvent une vision étriquée, partielle, de ce qui se fait. Nems, porc au caramel, riz cantonais, bouchés vapeur... Des clichés qui représentent qu'un pan de la cuisine chinoise, voir asiatique : le nem c'est pas chinois. Aussi, de plus en plus de restaurants veulent montrer autre chose, une cuisine plus authentique et moins grasse. Passer à table avec Pierre herbulot.

004/ 2025 144: Alle bisschen neben der Spur nach den Geschehnissen — in Politik und in Ninias Fantasy-Büchern. Gleichwohl, es muss weitergehen. Warum ist Romantasy gerade so erfolgreich, welche Spiele helfen den Weltschmerz zu verdrängen und ab wann werden smutty Szenen unangenehm? All diese Fragen beantworten wir gerne. shownotes: Empyrean Reihe: https://www.empyreanriders.com/articles/empyrean-series/ Spark of the Everflame: https://leaf-verlag.de/produkt/spark-of-the-everflame/ Spiel „Harmonies“: https://brettspieler.de/products/harmonies Spiel "Zombicide" https://www.zombicide.com

Viel motivierender kann unser Podcast nicht ins neue Jahr starten: Mit Karlheinz Hauser holen wir eine Ausnahmepersönlichkeit unserer Branche vors Mikrofon, die seit Jahrzehnten für erfolgreichen Unternehmergeist, „Think big“-Mentalität und für Qualität in jeglicher Hinsicht steht – und gewohnt hemdsärmelig ins neue Jahr blickt. Und doch: Ein bisschen Rückblick darf nicht fehlen – auch, weil alles Erlebte bis heute das Tun des gebürtigen Badeners prägt. Er verdiente sich seine ersten Sporen bei Jahrhundertkoch Eckart Witzigmann in der Aubergine, wo er es bis zum Souschef brachte, arbeite dann bei Gerd Käfer in München, übernahm Ende der 90er -Jahre das Adlon in Berlin als Küchendirektor und wurde anschließend rund 20 Jahre lang als Hausherr des legendären Süllberg in Hamburg bekannt. Lassen wir die ganzen Auszeichnungen und Michelinsterne weg, mit denen er im Laufe seiner Karriere ausgezeichnet wurde, dafür ist hier kein Platz. Nur so viel: Nachdem Ende seiner Zeit am Süllberg gab KHH, wie man ihn in der Branche auch nennt, weiter Vollgas – und zwar als Cateringverantwortlicher für den Formel-1-Rensstall McLaren. Eine Aufgabe, die ihn an alle Ecken der Welt führte – aber auch mit viel Druck verbunden war. Warum genau dieses Engagement nun zu Ende ist, auch darüber spricht Hauser ausführlich. Außerdem verrät er, was er nun zu Beginn dieses neuen Lebensabschnitts sonst noch alles vorhat, was die neue Unternehmergeneration in der Gastronomie unbedingt beachten muss – und warum die Zeiten für die Branche weniger krisenhaft sind, als oft vermittelt wird. https://hausercollection.de/ Die spannendsten Gastro-News, die aktuelle Ausgabe von Rolling Pin und die besten Jobs der Branche: www.rollingpin.com Alles über die Rolling Pin.Conventions -> www.rollingpinconvention.com Unbedingt anhören! www.rollingpin.com/podcast Alle Köche aufgepasst! Am 22. und 23. Januar 2025 finden in Frankfurt die kostenlosen Pecorino Romano DOP Masterclasses statt – perfekt für alle, die ihre fleischlosen Gerichte auf das nächste Level bringen möchten! Entdeckt die Geheimnisse des authentischen Pecorino Romano DOP mit Spitzenkoch Markus Wolf und Käse- Expertin Jutta Jung. Ob Nachwuchsköche oder Profis – hier ist für jeden etwas dabei. Kostenlos, inspirierend und garantiert lecker! Jetzt schnell auf enjoypecorinoromano.eu anmelden und dabei sein!

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at bbcgoodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this edition of DIG IT, Peter Brown and Chris Day chat with seedsman and passionate foodie Paolo Arrigo about Seeds of Italy, an importer for the prestigious seed producer Franchi Seeds. Paolo discusses the importance of regionality in food growing, how heritage seeds are now more important than ever and how the bureaucracy of the EU has caused issues for the vegetable seed market.Plants mentioned Aubergine, Kale Cavolo Nero, Basil, Spinach, Baby Leaf Spinach, Swiss Chard, Tomato, Broad beans, Garlic, Lambs Lettuce (Corn Salad), Peas, Sweet Peas, Brussel sprouts, Parsnips, Swedes, Peppers, Holy trinity of veggies – carrots, onions and celery, English Cucumbers, Spinach Monstreux de Virflay, good beefsteak tomato varieties – Marmande and Coeur Di Bue (Ox Heart), The Eternal Tomato – Principe Borghese da Appendere, Spaghetti tree, 100% Wildflowers with no fillers, Courgette for flowers Da Fiore Toscana and Papaver (Poppy)People and companies mentioned: Thomas Cook, Mozart, Montpellier Brothers, Kings Seeds, Thompson & Morgan, Real Seeds, Delia Smith, Dolmio sauces, Haxnicks cloches, Royal Horticultural Society, Eden Project, Charles Darwin, Hairy Bikers, Gallo wine, Jamie Oliver and U3A.The film, A Room with a View featured the grand tour in Victorian times and Stanley Tucci's BBC series Searching for Italy, highlighting regionality of food.Places mentioned: Apennines, Dolomites, Turin, Tuscany, Borough Market in London, RHS Harlow Carr, Kew Gardens, Lee Valley for Tomato growing and Welsh Tourist Board.Food mentioned: Meatballs, Panettone, Mushrooms, Cornish pasties (listed under Protected Food Names legislation), Buckinghamshire or Bedfordshire Clanger (savoury/sweet pasty), Devon/Cornish Scones, Pizza is a Neapolitan dish, Vesta Curries, Chick Pea Pasta, Ricotta, Dal, Parma Ham, Lime Oil, Peter's homemade Pesto, Spaghetti, Zucchini flowers and Omelettes.Ark of Taste is an international catalogue of endangered heritage foods maintained by the Slow Food movement.Seeds of Italy websiteSocials: X: @FranchiSeedsUKInstagram: @franchiseedsofitalyFacebook @SeedsOfItaly Book: From Seed to Plate by Paolo ArrigoOur thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

Die violette Verführung aus Italien hat einen Namen: la melanzana - auch bekannt als Aubergine. Dabei handelt es sich um eine der vielseitigsten und geschmackvollsten Zutaten der italienischen Küche! Egal ob Vorspeise, Hauptspeise oder Dessert: Sara und Alessandra erzählen in dieser Folge, wie diese Delikatesse in Italien in regionale Spezialitäten verwandelt wird. Entdecke spannende Geschichten rund um diese violette Schönheit, die auch als König der Gemüse bezeichnet wird. Erfahre mehr über ihre spannende Reise von Asien über den Mittelmeerraum bis ins Herz der süditalienischen Küche. Ob als frittierte Scheiben, gegrilltes Highlight oder Zutat für ausgezeichnete Nachspeisen – la melanzana hat mehr zu bieten, als man auf den ersten Blick erwarten würde. Lass dich von Rezepten, Anekdoten und überraschenden Fakten begeistern. Hör rein und entdecke, warum für Sara und Alessandra dieses Gemüse nicht aus der Küche wegzudenken ist! Buon appetito – und viel Spaß beim Zuhören! Erwähnte Links: ⁠⁠⁠⁠https://www.italienfuerdieohren.at/⁠⁠⁠⁠ Folge uns: Instagram: ⁠⁠https://www.instagram.com/italien.fuer.alle.sinne/⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠https://www.facebook.com/Italien.fuer.die.Ohren/ ⁠⁠⁠⁠ Lust auf noch mehr Italien? Abonniere den Podcast und entdecke die atemberaubende Welt des bel paese gemeinsam mit Sara und Alessandra.

FOLLOW UP: ANOTHER ROUGH WEEK FOR VWVolkswagen are continuing to endure more challenges. Workers were on strike last week, with the threat of more in the new year as unions and management continue to talk but appear no closer to agreement. You can click this HTAutos article link to learn more. Meanwhile, VW's CFO Arno Antilitz, stated that factories must get more efficient. Which is code for cut costs. Unless they haven't bothered to optimise efficiency up to now. Click this MSM article link here, to read further. To round out the Volkswagen news, they are being sued in Brazil for treating farm workers, on a farm they owned, like slaves. This is a historical claim, which it is claimed took place between 1974 and 1986. If you want to find out more, click this MSM article link here. CRUISE AV PROJECT CANCELLED BY GMGeneral Motors has announced that it is ceasing to fund Cruise and will fold elements of the company, including technology, into GM. The news has shocked some, including staff, but that is not surprising considering how poor reporting has been and how the industry has used PR and legal moves to obfuscate reality. You can read more on this, by clicking this link from TechCrunch here. Honda will be saving roughly $100 million per year, as they will no longer need to pay a licensing fee for the Origin vehicles that never made it to service. Click this Nikkei Asia article link here, for more. For some extra context, click these two links to John Berry posts on Bluesky. Link one can be found here. For the second, click here. CYVN HOLDINGS AGREES TO BUY MCLAREN AUTOMOTIVEThe Abu Dhabi based investment group, CYVN Holdings, has agreed with Bahrain's sovereign wealth fund, Mumtalakat, to purchase McLaren Automotive. They already have invested in Gordon Murray Technologies, Forseven and NIO. If you wish to learn more, click this Autocar link here. MUSK TRIES TO INFLUENCE UK GOVERNMENT POLICY The BBC has see attempts by Musk and Tesla to change the UK's zero emission vehicle mandate by pushing for ICE drivers to be charged more, if they buy a petrol or diesel car. If you wish for your blood pressure to be raised, click this BBC News article link here. AMAZON AUTOS ROLLS OUT TO 48 CITIES IN THE USAmazon Autos is now rolling out to 48 cities, in the US, where you can use their platform to view, order, pay and arrange to collect your Hyundai. More locations are...

Der Österreicher Eckart Witzigmann erreicht 1979 den gastronomischen Olymp, als er mit seinem Restaurant "Aubergine" den dritten Stern im Guide Michelin erhält.

Mit seinem Restaurant "Aubergine" kocht sich Eckart Witzigmann an die Spitze der deutschen Gastro-Szene. Eineinhalb Jahrzehnte lang hält er die höchste Auszeichnung - drei Michelin-Sterne. Von Andrea Klasen.

Aal Zwei Aufnahme über Filme: Eine neue und eine liegengebliebene alte. Es geht um Winny, Bocchi the Rock, Richland, Great Absence, Ririka of the Star, Gozu, Kingdom. To Mom, With Love, Hard Boiled Recipe, Kamen Rider Gotchard: The Future Daybreak, Bakuage Sentai Boonboomger GekijoBOON! Promise The Circuit, Dare to Stop Us 2, Look Back, Space Battleship Yamato, Serpent's Path, A Girl named Ann, Ultraman: Rising, Podcast herunterladen

Hallo und lesbisch Willkommen zu FEMME:ILY!Endlich ist es so weit! In dieser Folge starten Lou und Bine mit den langersehnten Princess Charming Enthüllungen - keine Sorge, das ist erst Teil 1, denn es gibt wirklich viel zu erzählen!Eure beiden Lieblings-Femmes lüften Geheimnisse über ihre Zeit in der Villa. Was war wirklich los hinter den Kulissen? Gab es Drama? Und wie steht es um die Freundschaften zu den anderen Kandidat:innen?Bine berichtet von Katastrophengesprächen am Pool, der wegen Lou seine Aubergine verloren hat.Lou erzählt von ihrer Begegnung mit Helge Schneider und ihrer never ending hate relationship zu ihrem Mikrofon.Natürlich vergessen die beiden auch in dieser Folge nicht vergessen die kleinsten Probleme der Welt.Eure FEMME:ILY freut sich sehr über eure Bewertungen, Kommentare und Nachrichten auf allen Kanälen.FEMME:ILY auf den Ohren reicht dir nicht?Alle Infos & noch viel mehr findest du hier:@femmeily_podcast@loucafee@enivanb Hosted on Acast. See acast.com/privacy for more information.

Happiest All Hallows Eve you DIVAS! This week on the pod we are celebrating spooky season by tapping into our witchy roots with the help of professional astrologer Aubergine Bliss, as she guides us through our natal chart readings. This episode promises to tell you just about everything you've ever wanted to know about your lovely hosts. Join us as we get read for filth by the stars babe! Aubergine's astrology page: @energybeacon Loveline: (678) 460-6253 call us to be featured on Sunday's episode! Thank you so much to our Patreon subscribers, we love you! Intro: Turn Off The Light - Kim Petras Outro: Cobra - Megan Thee Stallion Find the dolls over on Instagram: @TheCarmenLaurent, @Tr4nbie & @DivaDownPod

Comment le diable transforme des palladins en fruits et legumes

500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala ½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking 2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oil Salt and pepper to taste Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to tasteSpoon around the platter of lamb and vegetables to serve.

Assurances, conso, nouvelles technologies… "On en parle" vous oriente dans tout ce qui fait votre quotidien. Au programme aujourd'hui: 1. Réduire les inégalités hommes-femmes 2. Deuxième service 3. Guichet: aubergine et compagnie, avec Gaël Brandy et Claude Janin

The Queen of Country Pop has sold over 100 million albums worldwide and won five Grammy awards, but her path to stardom was not easy. Growing up in poverty, Shania's mother sent her out to sing in bars and clubs at a young age to make ends meet. Fame found her at 30 and, to this day, Shania Twain remains the only female artist to have three consecutive diamond albums in the US. Her record-breaking second album, The Woman in Me, was released in 1995 and became the biggest-selling country album of all time by a female musician. She followed that with Come On Over, released in 1997, which became the biggest selling album of all time by a female solo artist in any genre. Shania Twain plays the Legends slot at this year's Glastonbury festival. Nick heralds Shania's arrival with a bottle of Pommery Champagne NV Brut Rosé Royal while Angela prepares two of Shania's favourite dishes, courgette fritti with truffle and artichoke mayo and a delicious aubergine parmigiana. The experts at Waitrose pair this meal with an Italian red, Araldica Barbera D'Asti Superiore.  Shania loves London and tells Nick and Ange she likes to ride horses incognito in Hyde Park. She also loves to cook and asks plenty of questions about her meal; listen out for some excellent tips from Angela. Our trio talk wellies at Glastonbury, the secret to Switzerland's culinary culture and why Shania simply couldn't make an album with Prince. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's the basic question we all want an answer to, how do you sell more products?My guest on the podcast today is here to help. Mark Endacott runs an online retail company, a business consultancy firm specialising in one to one sales training and business mentoring and an online sales training course which is launching soon. Put it simply Mark knows sales.We talk about some of the mental blocks you might be experiencing when it comes to selling. Mark gives some great advice about how to overcome them whether you are selling face to face, online, on your website, on social media, or in emails.We dig deep into the art of selling, from understanding your core product function to harnessing emotional connections. Mark shared invaluable tips on overcoming the fear of selling, leveraging email marketing, and the power of a compelling call to action. Plus, we talked about the importance of knowing your target market and adapting your strategies. Whether you're a startup or an established brand, this episode is a goldmine of insightsThe Bring Your Product Idea to Life Podcast - Best Business Podcast Award, Independent Podcast Awards 2023USEFUL RESOURCES:Website Endacott Associates - for business mentoring/ one to one sales trainingWebsite The Natural Salesperson - for an online sales training course which is launching soonMark Endacott LinkedInThis episode is sponsored by Aubergine LegalDo you sometimes worry that your business isn't meeting all its legal compliance requirements and wonder if you are ticking all the legal boxes? Are you losing sleep worrying about a piece of legislation that you might not be complying with? Perhaps you need some help with your client contracts or your data protection compliance? Or maybe you worry that your website doesn't have the right documents or legal notices in the right place? Perhaps you have a brand that you want to protect with a trademark? Do you want to outsource it all and eliminate your worries?Then get in touch with Aubergine Legal, a friendly commercial legal consultancy. Offering practical and clear commercial legal advice without the overwhelming legal jargon. Taking the worry away and helping you to protect your business and minimise your risks. Aubergine offers a free initial 30 minute consultation if you have any questions or want to find out how they can help.Aubergine Legal WebsiteGet In Touch with Aubergine LegalAubergine Legal BlogAubergine Legal Shop which includes FREE Cookie Guide, FREE Business Start Up Legal Checklist, and paid for resources including a Guide on Selling to the USALET'S CONNECTJoin my free Facebook group for product makers and creatorsFind me on InstagramWork with me

Welcome to the BEST OF Guests Series, where I give you some of my most popular guest interviews from past episodes! In this episode I interview Holistic Pregnancy & Nutrition Specialist, Taryn, from Aubergine and Olive. We chat about prenatal and postpartum nutrition, and also dive into choosing a more holistic pregnancy while still involving your doctor. She gives some great tips for advocating for yourself! Connect with Taryn on Instagram @aubergineandolive; check out her website: www.aubergineandolive.com Get 10% off your first order at Toups n Co Organics skincare and makeup. Use code BREADTHERAPY10 at https://toupsandco.com/mirandalee Connect with me: Recipes, holistic living, healthy swaps & more, visit www.breadtherapymama.com Follow my fit to farm homesteading journey on instagram, www.instagram.com/thisismirandalee Sourdough Starter Kits: https://www.etsy.com/shop/BreadTherapyMama

Today on the podcast I am delighted to welcome Maddy Shine. Maddy Shine is a small biz business mentor and visibility expert who helps women-owned business legends grow their businesses by becoming more visible. She has helped thousands of clients get more visible through teaching her free and paid online programs and membership community Visible Vibes.She has been described as actual human sunshine - you can even use her GIFs which have been used over 690 million times! Maddy believes it's up to us to find and get booked by those who want to work with us. Maddy also runs a second brand Sassy & Soft designing WordPress websites and SEO projects for women-owned and queer friendly businesses.Maddy joined me on the podcast a few years ago to talk about SEO, and today is here to talk about marketing with personality. We discuss what marketing with personality means, how that applies to you and your brand, and you can use this to make your business more visible. It's a really inspiring conversation, as Maddy is so passionate about the importance and positive impact when women running their own businesses are visible. I know you will come away energised and excited to talk more about your product business. The Bring Your Product Idea to Life Podcast - Best Business Podcast Award, Independent Podcast Awards 2023USEFUL RESOURCES:Maddy Shine WebsiteMaddy Shine InstagramMaddy Shine TikTokMaddy Shine LinkedInVisible Vibes CommunitySassy and Soft WebsiteMaddy's Previous Podcast Episode: Using SEO To Get Your Products FoundThis episode is sponsored by Aubergine LegalDo you sometimes worry that your business isn't meeting all its legal compliance requirements and wonder if you are ticking all the legal boxes? Are you losing sleep worrying about a piece of legislation that you might not be complying with? Perhaps you need some help with your client contracts or your data protection compliance? Or maybe you worry that your website doesn't have the right documents or legal notices in the right place? Perhaps you have a brand that you want to protect with a trademark? Do you want to outsource it all and eliminate your worries? Then get in touch with Aubergine Legal, a friendly commercial legal consultancy. Offering practical and clear commercial legal advice without the overwhelming legal jargon. Taking the worry away and helping you to protect your business and minimise your risks. Aubergine offers a free initial 30 minute consultation if you have any questions or want to find out how they can help.Aubergine Legal WebsiteGet In Touch with Aubergine LegalAubergine Legal Blog

What is the difference between being a sole trader and a limited company?How should you structure your business?These are big questions you have to grapple with when setting up your own business, so I asked the perfect guests on the podcast to give us some advice. Wendy Ross is the founder of Tonbridge Accountants, and is joined by her business partner and husband Laughton. Together they explain the difference between being a sole trader and a limited company - in easy to understand language! We talk about the advantages and disadvantages of each set up, and the sort of work involved and things you will need to consider.We also discuss what you need to be keeping a record of in your accounts in order to make sure you are being compliant.It's a brilliant episode that makes a complex topic much easier to understand.Tonbridge Accountants offer a free 15 minute phone consultation, which you can book here.The Bring Your Product Idea to Life Podcast - Best Business Podcast Award, Independent Podcast Awards 2023USEFUL RESOURCES:Tonbridge Accountants WebsiteTonbridge Accountants FacebookTonbridge Accountants InstagramWendy Ross Linked InThis episode is sponsored by Aubergine LegalDo you sometimes worry that your business isn't meeting all its legal compliance requirements and wonder if you are ticking all the legal boxes? Are you losing sleep worrying about a piece of legislation that you might not be complying with? Perhaps you need some help with your client contracts or your data protection compliance? Or maybe you worry that your website doesn't have the right documents or legal notices in the right place? Perhaps you have a brand that you want to protect with a trademark? Do you want to outsource it all and eliminate your worries? Then get in touch with Aubergine Legal, a friendly commercial legal consultancy. Offering practical and clear commercial legal advice without the overwhelming legal jargon. Taking the worry away and helping you to protect your business and minimise your risks. Aubergine offers a free initial 30 minute consultation if you have any questions or want to find out how they can help.Aubergine Legal WebsiteGet In Touch with Aubergine LegalAubergine Legal BlogAubergine Legal Shop which includes FREE Cookie Guide, FREE Business Start Up Legal Checklist, and paid for resources including a Guide on Selling to the USALET'S CONNECTJoin my free Facebook group for product makers and creatorsFind me on Instagram

What is commercial design? And how can it help you sell more of your products?Today my guest on the podcast is Lucianne Soley of Soley Creative. Soley Creative empowers people and brands to be seen, heard, and understood through commercial visual communication and brand guardianship. They build brands that thrive in the present and the future. Lucianne joins me to explain what commercial design is and how it can help you as a product creator sell more. We discuss the importance of making sure that everything that you produce visually has a purpose and functions well, whether that's getting people in your email list, or making sales on your website. Lucianne also shares some valuable insights into customer profiles and behaviours learnt from her years of experience supporting major household brand names. It's a fascinating topic that we've never covered before, and I am sure you will come away with lots of ideas for this you can do to tweak and improve the performance of your website, emails, social media and more. The Bring Your Product Idea to Life Podcast - Best Business Podcast Award, Independent Podcast Awards 2023USEFUL RESOURCES:Soley Creative WebsiteSoley Creative InstagramSoley Creative ThreadsSoley Creative PinterestLucianne Soley Linked In Soley Creative LinkedInThis episode is sponsored by Aubergine LegalDo you sometimes worry that your business isn't meeting all its legal compliance requirements and wonder if you are ticking all the legal boxes? Are you losing sleep worrying about a piece of legislation that you might not be complying with? Perhaps you need some help with your client contracts or your data protection compliance? Or maybe you worry that your website doesn't have the right documents or legal notices in the right place? Perhaps you have a brand that you want to protect with a trademark? Do you want to outsource it all and eliminate your worries?Then get in touch with Aubergine Legal, a friendly commercial legal consultancy. Offering practical and clear commercial legal advice without the overwhelming legal jargon. Taking the worry away and helping you to protect your business and minimise your risks. Aubergine offers a free initial 30 minute consultation if you have any questions or want to find out how they can help.Aubergine Legal WebsiteGet In Touch with Aubergine LegalAubergine Legal BlogAubergine Legal Shop which includes FREE Cookie Guide, FREE Business Start Up Legal Checklist, and paid for resources including a Guide on Selling to the USALET'S CONNECTJoin my free Facebook group for product makers and creators

Angela Hartnett is a Michelin starred chef, restaurateur and podcast host. After studying for a history degree, she began working in a local pub before joining Gordon Ramsay at his first restaurant, Aubergine. She worked with Gordon for 17 years before deciding to go it alone. She now runs several restaurants of her own including the Michelin-starred Murano in Mayfair. Angela's podcast, Dish from Waitrose, is available on all podcast providers.

Ich war neulich auswärts essen und habe mir einen Vegi-Dürüm bestellt an einem Ort, wo ich noch nie ass. Da ein Dürüm in einer Teigtasche eingerollt ist, sieht man von aussen nicht, was drin ist. Ich habe den Dürüm aufgeschnitten, weil ich ihn mit meiner Mahlzeitpartnerin teilte. Als ich sah, was drin war, war ich erschrocken. Es sah aus wie Fleisch und weil die Bedienung kaum Deutsch sprach, vermutete ich, sie hätte mir das Falsche gebracht. Es stellte sich heraus, dass das vermeintliche Fleisch gut gekochte Aubergine war. Diese Situation hielt mir den Spiegel vor, wie schnell ich verunsichert sein kann und wie sehr ich offenbar die Kontrolle haben möchte und wie schnell mein Vertrauen dabei verloren geht. Alles immer kontrollieren zu wollen ist nicht nur extrem anstrengend, sondern auch nicht möglich. Wenn wir unser Leben genau betrachten, müssten wir eigentlich erkennen, wie wenig wir selber steuern und kontrollieren können und entspannt es ist, im Glauben zu leben. Ich wünsche Dir einen aussergewöhnlichen Tag! --- Send in a voice message: https://podcasters.spotify.com/pod/show/audiostretto/message

Bienvenue dans La Leçon, le podcast sur l'art d'échouer. Cette semaine je suis ravie de recevoir Lou, alias Loulou Kitchen, la cheffe aux 500 000 followers qui sort le 10 avril son nouvel ouvrage “Aubergine ricotta thym et miel” aux Editions Marabout. Bonne écoute les copains

In this episode of Family Feeds, you can cook along with food writer Georgina Hayden as she makes her speedy, delicious and dairy-free Sticky Miso Aubergine for ‘Mr Sprinkles' himself, Leeds-based baker and social media sensation Rich Myers.For this cook-along recipe you will need (serves 4):300g sushi rice2 aubergines 2 tbsp vegetable oil3 tbsp white miso2 tbsp mirin1 tablespoon caster sugar1 tablespoon sakeA thumb-sized piece of ginger1 tsp toasted sesame seeds2 spring onions1 lime A few sprigs of mintYou can find more on Georgina Hayden via her Instagram @GeorginaHayden or at the Family Feeds Substack https://georginahayden.substack.com/.Follow Rich and his Get Baked brand on Instagram @getbakeduk, or check out their website https://www.get-baked.co.uk/This episode was produced and edited by Matt & Scott at PodMonkey.Family Feeds is a PodMonkey Production. Hosted on Acast. See acast.com/privacy for more information.

Einfach mal eine Aubergine schicken oder ein „Heute Abend Lust?“-Nachricht. In dieser „Oh Baby“-Folge dreht sich alles um Sexting. Josi ist Profi. Sie macht es ständig und hat Strategien. Leo wird schon beim Gedanken dazu rot und braucht genaue Anweisungen, wie sie überhaupt anfangen soll. Die ganze Folge ist also ein komplettes How-to inklusive herrlicher Tipps von der geilsten Community der Welt … euch!

After building his career in a throng of Sydney institutions such as Rockpool, Fratelli Fresh and Café Nice, Dave Young (Temporada) decided to uproots, and move to Canberra to be closer to family. He landed a gig at one of the Capital's most influential establishments Aubergine before a chance to run and own one of the new wave restaurants presented itself. On the eve of closing after a decade of business, he joins us to share stories of the past, and what's next for the talented chef. https://temporada.com.au/ Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

Chef Justin Cogley is the Executive Chef of Aubergine in Carmel CA. He is a Michelin Starred, James Beard nominee, and won Best New Chef in 2013 by Food & Wine Magazine. I met him When we did the 12 Days of Christmas event at Meadowood. I remembered we got along very well, and it's an honor to finally sit down with him on Sucio Talk. Shoutout to Tiffany DeGeorge for Setting this one up. We Sucio Talked About Being an Athlete Figure Skating for Disney Carmel through the Years Beginning days of Aubergine Michelin Stars Trail Running International Staff Trips & Inspiring His Team #1 Raw Chefs Podcast #chef #podcast #chefshow #cooking #culinaryarts #cooks #inspiration #carmelbythesea #aubergine --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Nick and Angela welcome broadcasting royalty to DISH HQ. Kirsty Young began her career at BBC Radio Scotland. From there, she went into television news, presenting the flagship programmes on Channel 5 and ITV. In 2006, Kirsty was announced as Sue Lawley's replacement on BBC Radio 4's iconic show Desert Island Discs. Over a 12-year tenure, she interviewed the likes of David Beckham, David Attenborough and Dame Judi Dench. Kirsty Young also brought her inimitable style to coverage of William and Kate's wedding in 2011 and the state funeral of Queen Elizabeth II in 2022. To the delight of the nation, Kirsty is back with a brand new podcast called Young Again, available now on BBC Sounds. Angela prepares a rich and hearty Lebanese-style lamb and aubergine stew for her friend and guest while Nick pours a Paolo Leo Primitivo di Manduria. They finish with a rich and buttery No.1 Crumble Top Mince Pie. Our trio talk about their love of mince pies (it's never too early; see above), whether it is sacrilegious to have a Yorkshire pudding with a roast chicken, and more importantly, what they would tell their younger selves, if they could be young again. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode I interview Holistic Pregnancy & Nutrition Specialist, Taryn, from Aubergine and Olive. We chat about prenatal and postpartum nutrition, and also dive into choosing a more holistic pregnancy while still involving your doctor. She gives some great tips for advocating for yourself! Connect with Taryn on Instagram @aubergineandolive; check out her website: www.aubergineandolive.com Get 10% off your first order at Toups n Co Organics skincare and makeup. Use code BREADTHERAPY10 at https://toupsandco.com/mirandalee Connect with me: Recipes, holistic living, healthy swaps & more, visit www.breadtherapymama.com Follow my fit to farm homesteading journey on instagram, www.instagram.com/thisismirandalee Join my Facebook community: https://www.facebook.com/groups/oldfashionednutrition

Season 4 kicks off as Nick and Angela welcome Gordon Ramsay to DISH HQ. Gordon Ramsay OBE is arguably the most famous chef in the world. His global restaurant empire has been awarded 17 Michelin stars; he has hosted some of the biggest shows on UK and US TV, including Hell's Kitchen and Kitchen Nightmares; and he has a string of bestselling books. The internet loves Gordon Ramsay and over 60 million people follow him on social media. His new book, Restaurant Gordon Ramsay: A Story of Excellence is out now. Angela knows exactly what Gordon likes to eat and prepares him a delicious crab linguine with chilli and garlic. Nick pours a vintage English sparkling wine, Gusbourne Exclusive Release, to toast Angela's birthday and later some Soave, which is paired with the meal by the experts at Waitrose. This is a really special episode as Gordon and Angela reminisce about the early days of Aubergine, the restaurant that launched their culinary careers. Nick learns a thing or two about Michelin stars, while Gordon talks family, fitness and TikTok. As it's Gordon Ramsay, this podcast does contain swear words and adult themes. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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?