Podcast appearances and mentions of Bobby Flay

Craig and Big Mac honor the anniversary of September 11th by speaking with former FDNY official Robert Kaseman about his experiences and the tragedy's legacy. They hear from listeners sharing poignant stories of survival and reflect on whether professional sports resumed too soon after the attacks. Craig also recounts a bizarre Monday Night Football watch party where the only guest in attendance was Bobby Flay. (00:01:39) Robert Kaseman Joins (00:08:00) Personal 9/11 Reflections (00:11:38) Sports Return Debate (00:19:28) World Series Memories (00:24:10) Craig's Bobby Flay Story

Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.

Rosana Rivera runs three businesses under one roof: a bakery storefront, a wholesale bread program, and a catering and events company called Gatheria Studio. Most operators would guess wholesale wins on volume alone. It doesn't. Catering does, by a wide margin, sometimes 30 to 40 percent margins in a good season, more than either of the other two combined at the bottom line.She's also the first Latina chef to ever beat Bobby Flay on television, and the casting process that got her there is worth hearing before you ever get a similar email yourself.The one piece of advice from her producer that won her the Beat Bobby Flay episode, and how she practiced her signature dish for exactly the time she'd be givenWhat it actually costs to open a restaurant right now, and why the number most people quote is too lowWhy she runs a monthly AI audit on her own online reviews, and what it caught in her matcha program before it became a real problemAndré Natera and Rosana Rivera cover why most influencer marketing for restaurants doesn't move the needle, whether kitchen robotics are actually worth the investment, the one ingredient that wrecks her food cost every single year no matter what, why a bakery's margins are thinner than most chefs assume, and the full breakdown of why her events business outperforms both her storefront and her wholesale account.It ends where every episode ends, with the Mount Rushmore.Guest@chefrosanarivera@chefandthebakerLinksLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefGet the Books → https://chefspsa.com/booksShop Chef's PSA Merch → https://shop.chefspsa.com/Get Episodes Early on Substack → https://chefspsa.substack.com/Follow Chef's PSA on Instagram → https://www.instagram.com/chefspsa/

Joel Edgerton and Jennifer Connelly are in Studio 1A discussing Apple TV's "Dark Matter" season 2. Also, remembering Dolly Parton, her "Dolly-isms" and her countless donations to those in need. Plus, a new Hot List to help you return to your routine. And, Bobby Flay is here with a recipe for chicken thighs and piña coladas. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Craig Carton debates if legalized gambling is destroying the social fabric of fantasy football for the younger generation. He shares a hilarious story about ordering the entire menu at Bobby Flay's restaurant and reveals the origins of their public fallout over a celebrity league entry fee. 01:13 - Fantasy Football Trophy Drama 02:24 - Gambling Impacting Fantasy Sports 06:42 - In-Person Draft Debates 10:27 - Bobby Flay League Controversy 12:54 - Fallout at Gato Restaurant

Craig and C-Mac discuss why the Jets and Giants need to play their starting quarterbacks in the preseason before diving into Lil Wayne's requirement for a private chef. They also reminisce about a legendary celebrity fantasy football league and a heated fallout with Bobby Flay. 01:25 - Preseason Quarterback Playing Time 04:50 - Radio Studio Audio Failures 11:35 - Gerrit Cole Pitching Decisions 15:25 - Lil Wayne's Private Chef 19:50 - C-Mac's Summer Substitute Hosts 25:00 - Gambling's Impact On Fantasy 35:40 - Bobby Flay's Tapas Outrage

Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Craig and the crew debate the texture of low-sodium turkey and vent about frustrating restaurant experiences. They recount confrontational encounters with celebrity chefs Mario Batali and Bobby Flay before exploring the legendary history behind the day the music died. The discussion wraps up with a critical analysis of NIL money in college sports and its impact on university enrollment. 01:24 - Traffic And Weather Update 03:29 - Low-Sodium Turkey Debate 07:20 - Celebrity Chef Pet Peeves 14:26 - Day The Music Died 20:11 - NIL Money In College Sports

Jimmy addresses the latest news, like Trump saying a deal to re-open the Strait of Hormuz could come today, before speaking with Elliot Page and Bobby Flay.

Chef Christian Gill's story is about far more than restaurants, television, or beating Bobby Flay. It is a story of identity, loss, resilience, and learning how to rebuild when life changes without warning. Raised by a single mother in Lexington, Kentucky, Christian found his creative voice through theater before earning the title of chef through years of hard work in professional kitchens. He created ambitious culinary experiences at the Cincinnati Art Museum, helped build Boomtown Biscuits & Whiskey alongside his best friend and business partner, PJ, and later faced the unimaginable task of leading the restaurant after PJ's sudden passing—just before COVID brought the hospitality industry to a standstill. Christian opens up about grief, therapy, restaurant ownership, and the pressure to keep pushing through when stopping may be the healthier choice. He also shares how six weeks of mentorship under Guy Fieri changed his approach to television, what it took to defeat Bobby Flay with his signature shrimp bánh mì, and why that victory changed the trajectory of his entertainment career. Today, Christian continues to create as a culinary leader with Spiceology while growing The Culinary Gang through consulting, content, collaborations, pop-ups, and one-of-a-kind dining experiences. This is a conversation about becoming yourself, earning your place, and discovering how many times a person can reinvent themselves before finding the next chapter.   BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com  Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. TriMark USA TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  

What happens when your biggest growth opportunity threatens the very thing that makes your product special? Heathcote Bakery founder Suzanne Lyon built a devoted following with an ultra-premium chocolate chip cookie made with uncompromising ingredients and a meticulous process. Then came viral demand, endorsements from Oprah and Bobby Flay, and the challenge every founder faces: how do you scale without sacrificing quality? In this episode, Suzanne explains how she's navigating growth, retail expansion and investor interest while keeping craftsmanship at the center of the business. She discusses her commitment to premium ingredients, preservative-free recipes and exceptional quality as demand grows. She also shares how she overcame an early production crisis and why she's carefully choosing retail partners that align with Heathcote's premium positioning. Show notes: 0:20: Suzanne Lyon, Founder & CEO, Heathcote Bakery – Recorded on location at the 2026 Summer Fancy Food Show in New York City, Suzanne Lyon shares how she went from talent agent to founder of Heathcote Bakery, and how a side project became a fast-growing premium cookie brand. She discusses the viral moments, Oprah's Favorite Things and Bobby Flay's endorsement that fueled demand, as well as the challenges of scaling a handmade, preservative-free product while maintaining the quality that sets Heathcote apart. Lyon also explains the brand's premium positioning, retail strategy and production partnership with Buddy Valastro, and why she's focused on building a profitable business before pursuing rapid expansion. She shares her long-term vision for creating an enduring brand without compromising the craftsmanship and consumer trust that have defined Heathcote from the beginning.  Brands in this episode: Heathcote Bakery

Johnny Mac records Daily Comedy News from a dark basement during a multi-day power outage as out-of-state crews reconnect lines. He reports a People Magazine item claiming Adam Sandler quickly agreed to officiate Taylor Swift and Travis Kelce's wedding and kept it low-key, and notes he couldn't pull a planned Michael Loftus comment due to no internet. USA Today quotes comedians criticizing Louis CK's Netflix return, including remarks from Margaret Cho, W. Kamau Bell, and Steve Hofstetter; Mac adds an anecdote about Hofstetter's past album art targeting Larry the Cable Guy. He discusses a Rob Shuter Substack claiming Stephen Colbert is struggling after his show's cancellation and is writing, including work on a Lord of the Rings film. In a “Bad Ideas” segment he covers Leslie Jones' HGTV series Roast My Rental, Chelsea Handler's Dear Chelsea podcast network launch, and Armisen/Brownstein's Portlandia rewatch podcast. He also mentions Bobby Flay enjoying golf with Colin Jost and profiles UK satirical candidate Count Binface (formerly Lord Buckethead).00:48 Sandler Officiates Swift02:12 Outage Script Chaos02:41 Comedians on Louis CK04:44 Colbert Cancellation Gossip06:11 Bad Ideas Segment06:14 Leslie Jones Rental Roast07:54 Chelsea Handler Podcast Network09:42 Portlandia Rewatch Podcast11:01 Bobby Flay Golf Talk11:42 Count Binface Politics Become a supporter of this podcast: https://www.spreaker.com/podcast/daily-comedy-news-with-johnny-mac-a-daily-briefing-on-comedians-and-the-comedy-industry--4522158/support.Daily Comedy News with Johnny Mac is a daily podcast covering comedians, stand-up comedy, late night television, and the comedy industry. New episodes every morning. Follow on Apple Podcasts, Spotify, or wherever you listen. Part of the Caloroga Shark Media network.Contact John at John@thesharkdeck dot com For Uninterrupted Listening, use the Apple Podcast App and click the banner that says Uninterrupted Listening.  $4.99/month John's Substack about media is free.This is the animal sanctuary mentioned in the February 10 episode.

E & T are back with another Patreon Preview talking about Teresa's trip to Aspen and the Bobby Flay drama.A free Patreon Preview from the "Yes Chef"⁠ Patreon episode #231. To hear the full episode, Join the Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/twostandupgals⁠⁠⁠⁠⁠⁠⁠⁠⁠You can also join on Apple Podcasts and Spotify right from your phone.Submit your questions for the podcast here: ⁠⁠⁠⁠⁠⁠⁠twostandupgals@gmail.com⁠⁠⁠⁠⁠⁠⁠Watch episodes on our YouTube Channel Here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@TwoStandUpGalsPodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TRIP LOADING...BANFF Canada! Fill out this form if you're interested in a long weekend trip to Banff: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forms.gle/hzVvk8jn33wwYqiS8⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Not interested in these? Take our Travel Survey here to help us decide out next destination: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forms.gle/mYY5Ss7szCowAj2u8⁠⁠⁠⁠

And more audience questions are answered like fixing DTLA, how Mish Deli is getting Max to come in, old Air Jordan episode love, the best restaurant scenes, Jordudo strikes again, more nicknames, Hillstone beef, Max restaurant beef, two Spain spots,  and Culver City vs. Sherman Oaks.

Jelly Roll, Bobby Flay, & Warren Beatty. Listen. Leave a Review. Get Patreon. Enjoy!! Check out The Cover to Cover Patreon! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/franjola⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ------------------------------ COVER TO COVER MERCH!!! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLICK HERE!!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ----------------------------------- VISIT OUR SPONSORS!! ----------------------------------- Eat Healthy AND Convenient with FACTOR! Get 50% Off with Code: covertocover50off Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠factormeals.com/covertocover50off⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ------------------------------ Get Lifted, But Not Too High, with LUMI! Get 30% Off Your Order Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠lumigummies.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and use Code COVER ------------------------------ Shave Your Parts with MANSCAPED! Get 20% Off + Free Shipping Code: COVER Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.manscaped.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ------------------------------ Conquer your wellness with THRIVE! $30 Off Your First Order + A FREE $60 gift. Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠thrivemarket.com/cover⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ------------------------------ CASH-MERE Outside, How Bout Dat? With QUINCE! Get Free Shipping + 365 Days Return Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.quince.com/cover⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ------------------------------ Take a Mental Health Break with BETTERHELP! This episode is Sponsored by Betterhelp, get 10% off your first month, Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BetterHelp.com/c2c⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ------------------------------ Shop Healthy, Eat Healthy with HUNGRYROOT! Get 40% off and A Free Gift FOR LIFE Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hungryroot.com/cover⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Code: COVER ------------------------------ Better Mobile at a Better Price with MINT MOBILE! Get 3 Months for $15/Month + Free Shipping Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MintMobile.com/cover⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ------------------------------ Follow Chris: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.franjola.fun/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/chrisfranjola/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Alex:   ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/conn.tv/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/Conn.TV Learn more about your ad choices. Visit megaphone.fm/adchoices

Summer is finally here, and Jared and Jordana are feeling the relief after what felt like New York's longest winter. They dive into the realities of parenting twins, why single parents deserve way more credit, and the surprising story of Olympic champion Alysa Liu's father choosing surrogacy and solo parenthood. Plus, Chelsea Handler publicly calls Bobby Flay a bad date after he ordered room service and left her with the bill, sparking an "Icky or Picky" debate. Then, a listener's daughter's serious boyfriend says he's "all in" but refuses to meet the parents. Is it normal after a recent divorce, or a red flag? Learn more about your ad choices. Visit megaphone.fm/adchoices

Pet food looks like a food category, but it behaves like a trust category and nobody understands that better than Michael Meyer.  Rose Hamilton, CEO of Compass Rose Ventures and co-host of The Story of a Brand Show, sits down with Michael for an operator masterclass that goes far beyond pet food into the deeper mechanics of how premium consumer brands get built, scaled, and sustained.  With experience across Wellness Pet Food, Plum Organics, Restoration Hardware, I and Love and You, and Just Food for Dogs, Michael brings a rare pattern recognition that every founder, operator, and investor needs to hear. * Pet food is a trust category, not a food category. The dog or cat either eats it or doesn't. The pet parent either feels reassured or doesn't. Repeat purchase is the only real trust metric that matters, and building toward it requires discipline most brands skip. * Cats are the most underbuilt opportunity in premium pets. All the innovation went to dogs. Cat parents were always emotionally invested; the category just never gave them enough ways to express it. That is changing now, and it has to be intentional to work. * The Bobby Flay lesson every founder needs. Celebrity partnerships only work when they make the product promise more believable. Made by Nacho added depth to an existing thesis. It was not motion for motion's sake. * Distribution is not demand. Awareness is not trust. Getting on shelf is not the win. Turning and staying on shelf is the business. Scaling before your system is ready does not create growth, it creates expensive complexity. * Don't rush it. Michael's sharpest advice for founders under pressure to scale: take a breath, think it through, then come back. Speed without clarity is one of the most costly mistakes a growing brand can make. Join us in listening to this episode for one of the most practically useful operator conversations the show has ever produced. Rose and Michael cover category signals, acquisition lessons, channel strategy, celebrity partnerships, and the discipline required to scale without breaking what you built.  Whether you are a founder, an operator, or an investor, this one will sharpen how you think about building consumer brands that last.  For more on I and Love and You visit: https://iandloveandyou.com/ If you enjoyed this episode, please leave The Story of a Brand Show a rating and review.  Plus, don't forget to follow us on Apple and Spotify.  Your support helps us bring you more content like this!

On today's episode, we welcome Michael Meyer, CEO of I and love and you — a leader who's built his career spotting opportunities others overlook and turning them into category-defining brands. From organic baby food to natural pet food, Michael has been at the center of major shifts in how consumers shop and what they expect. Now, he's making a bold bet on one of the most underdeveloped spaces in the industry—premium cat food. With the recent acquisition of Made by Nacho and the addition of Bobby Flay as Chief Culinary Officer, Investor, and Board Member, the company is doubling down on a category that's finally having its moment. In this episode, Michael breaks down why cats—not dogs—represent one of the biggest growth opportunities in pet, how he built an omnichannel brand across natural, grocery, mass, and ecommerce, and what it takes to scale to 30,000+ retail doors without losing quality or trust. We also get into the reality of working with strategic investors like L Catterton, how to separate real partnerships from marketing noise, and why the best founders are the ones willing to make contrarian bets early. This is a must listen.   Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks.   To learn more about Michael Meyer and I and love and you:https://iandloveandyou.com/https://www.instagram.com/iandloveandyoupet/https://www.linkedin.com/in/michaelmeyerus/   Sponsored By: LinkedIn Jobs - Head to LinkedIn.com/KaraGoldin to post your job for free. Naturium - Give your skin the affordable, luxurious glow up it deserves. Go to Naturium.com/KARAGOLDIN for 10% off your first purchase today. Rythm Health - Rythm is offering our listeners 15% off your first month and free shipping at RythmHealth.com/KARAGOLDIN Bombas - Go to Bombas.com/KARA and use code KARA for 20% off your first purchase   Check out our website to view this episode's show notes: https://karagoldin.com/podcast/847

#134Josh sits down with Tony Award-winning actress Julie White for a wildly entertaining deep dive into the evolution of food television, from the chaotic brilliance of Iron Chef Japan to Chef's Table, Top Chef, and the modern reality-TV era of cooking competitions. Julie shares behind-the-scenes stories from judging Iron Chef America, competing on Chopped, auditioning to play Julia Child, and her obsession with Great British Baking Show. Along the way, the two unpack why chefs became celebrities, how food media shifted from education to entertainment, and why Anthony Bourdain changed the entire genre forever.The conversation spirals into hilarious territory as they debate food movies like Big Night and The Menu, reminisce about Martha Stewart, Jamie Oliver, and Bobby Flay, and brainstorm a future travel-and-food series involving bourbon trails, crab feasts, and roadside American food pilgrimages. It's a funny, nostalgic, and surprisingly thoughtful conversation about cooking, culture, competition, television, and the strange magic that happens when food becomes entertainment.Links and resources

On this week's second helpings we got a newly hooded MJ back 'cause Gideon is just fiiiiine but was trapped in the ER hallway during Page Nerd of Mouth (for 62/64hrs total) but is now safely back home after a much more stressful version of "The Pitt". Chelsea Handler revealed her big 'ole ICK with Bobby Flay, Robert Pattison is gonna be play Chris Hanson in an A24 film about "To Catch A Predator", MJ says get off dat fence when it comes to "The Comeback", Jackie is not gonna spoil the movie, but she's recommendin' the upsettin' movie "The Coffee Table". MJ dove into the many true crime shows that have been put out regardin' the girl who drove her car into a wall to kill her bf and friend, Jackie's gettin' the Mothman Jellycat! MJ's here to let us all know Jackie's a trend setter, Travis Kelce chugged a beer at the basketball game like the frat boy he is in his Canadian Tuxedo and Timothee Chalamet is also always there, Spencer Pratt is STILL running for office, "Love Island" starts next week, Jackie started watchin' "Basket Case" for the first time, and SO MUCH MORE!!! Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast Subscribe to SiriusXM Podcasts+ to listen to new episodes of Page 7 ad-free.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Prosecutors say Matthew Perry’s former assistant scrambled into “damage-control mode” after the actor’s death, Chelsea Handler is torching Bobby Flay over a terrible date, and the Jonas family has officially closed its Las Vegas restaurant at MGM Grand. Scandal, drama, and fallout! Rob’s latest exclusives and insider reporting can be found at robshuter.substack.com My novel, It Started With A Whisper, is available nowSee omnystudio.com/listener for privacy information.

She beat Bobby Flay with her Abuela's Arroz con Pollo. She trained under Wolfgang Puck, Thomas Keller, and José Andrés. She was a Hell's Kitchen finalist. And then she walked away from all of it to build a career entirely on her own terms.Chef Mia Castro is a Puerto Rican chef, cookbook author, food influencer, and TV personality, and her debut cookbook, Cocina Puerto Rico: Recipes from My Abuela's Kitchen to Yours, is already making waves. We're sitting down to talk about her full journey: from her Abuela's kitchen in San Juan to elite restaurant kitchens across Vegas, Miami, and New York, to the 6-year road it took to get this book published.We're talking about first-gen pressure, being the only woman in the room, hiding your identity to fit in, COVID FaceTime calls that accidentally created a cookbook, building a personal brand as a chef, what success actually looks like when you stop chasing the dream someone else gave you — and the dish that beat Bobby Flay.This one hit close to home for me. You know I started my whole digital career as a Puerto Rican food blogger. Having Chef Mia in this conversation was a full circle moment.WE GET INTO:00:01 — Intro + Chef Mia Castro00:50 — What makes Puerto Rican cuisine one of a kind01:57 — The responsibility of writing Cocina Puerto Rico03:32 — What Abuela taught her that had nothing to do with food04:26 — Growing up in la cocina (homework could wait)07:21 — First-gen pressure and choosing passion over the "safe" path08:06 — Starting as a prep cook: the real culinary hustle10:27 — Being the only woman in elite kitchens13:07 — Feeling pressure to hide her Boricua identity in professional spaces14:51 — Reclaiming Puerto Rican food — all the way to fine dining16:25 — Leaving restaurants and carving her own lane18:46 — How COVID + FaceTime with Abuela created Cocina Puerto Rico22:16 — Beating Bobby Flay with Abuela's Arroz con Pollo26:30 — Modernizing recipes for the diaspora without losing the soul29:02 — The 6-year battle to get a Puerto Rican cookbook published32:39 — The recipe that made her emotional: las cremitas34:42 — Shooting the entire book at Abuela's house in PR36:27 — Personal branding advice: treat it like a portfolio37:54 — There is no luck. There is only preparation.40:16 — Behind the scenes of Hell's Kitchen + Chopped43:27 — Success redefined: from Michelin star dreams to time freedom47:49 — The legacy she hopes Cocina Puerto Rico leaves49:06 — The first dish to make from the book (and why it beat Bobby Flay)52:37 — Where to find Chef Mia53:00 — OutroKEY TAKEAWAYSStaying humble and open to learning, at any age, is what keeps you from going stale. Abuela is still asking Mia how to cook things at 90. That's the growth mindset right there.You don't have to hide where you come from to belong in elite spaces. Mia spent years feeling like she had to stifle the Puerto Rican to fit in — and her biggest wins came when she stopped doing that.There is no such thing as luck. There is opportunity combined with preparation. Build the portfolio, show up consistently, and be ready when the call comes.Pivoting is not failing. Walking away from restaurants was not giving up. It was choosing to build a version of success that actually fit her life.Time is the real flex. Making money is cool. Having the freedom to spend it the way you want? That's the whole point.Getting a book published as a Latina author is NOT a straightforward process. It took Mia 6 years, a writing coach, months to find an agent, and two more years from contract to shelf. Know the process before you romanticize it.Consistency is the brand strategy. Not viral moments. Not follower counts. Showing up so that when the opportunity finds you, you're already prepared.CONNECT WITH MIA:Instagram Website Buy Cocina Puerto RicoTAKE THE NEXT STEP:Yo Quiero Dinero Private MembershipRead my book, Financially Lit!Leave me a voicemailThis episode of Yo Quiero Dinero was produced by Heart Centered Podcasting. Hosted on Acast. See acast.com/privacy for more information.

This week on The Geek in Review, we talk with Ryan McClead of Sente Advisors about his new book on AI agents, written in collaboration with Claude. McClead explains how a short best practices guide grew into a full book after his work with Claude Cowork revealed something larger than tool tips or prompt advice. The result is part field guide, part warning label, and part first-person report from the edge of agentic AI adoption in legal work.McClead's process flips the traditional writing model. Instead of staring at a blank page, he asked Claude to generate an outline and draft, then spent weeks shaping, cutting, challenging, and refining the work. The book became a study in collaboration, with McClead serving as author, editor, supervisor, and occasional bouncer when the AI wandered too far from the point. His description of training Claude toward his voice, “more Anthony Bourdain and less Bobby Flay,” gives the episode one of its best lines and one of its most useful lessons.A central idea from the conversation is “executable knowledge.” McClead argues knowledge management teams need to think beyond content meant for humans to find and read. The next stage is knowledge structured, so AI agents understand when to use it, how to apply it, and how to turn it into repeatable workflows. For law firms, this raises practical questions around scale, security, permissions, data quality, and governance. It also creates a new role for KM and innovation teams as builders of reusable legal intelligence.The discussion also moves past prompt engineering as the main AI skill. McClead describes a shift from prompting to delegation, where users set goals, provide context, invite clarifying questions, and supervise the work product. The human role does not shrink in this model. It becomes more focused on judgment, direction, taste, and knowing when to take the work away from the AI before endless iteration turns progress into mush.By the end of the episode, McClead frames AI agents less as replacements and more as strange new colleagues whose usefulness depends on the expertise of the person directing them. Good lawyers, KM professionals, and innovation leaders get faster and more effective. Poor processes get accelerated too, which is where the danger sits. For legal organizations, the message is clear: start small, learn the tool, build guardrails, and prepare for a future where clients ask not only for legal answers, but for legal workflows they can run. Listen on mobile platforms:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Substack[Special Thanks to ⁠Legal Technology Hub⁠ for their sponsoring this episode.] ⁠⁠⁠⁠⁠Email: geekinreviewpodcast@gmail.comMusic: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jerry David DeCicca⁠⁠⁠⁠⁠⁠⁠⁠⁠Download it as a PDF for free here.Or purchase a printed copy here.

Eric and Bruce Bromberg are the restaurateurs behind the Blue Ribbon Brasserie and Blue Ribbon Sushi. These are iconic New York City restaurants, celebrating more than 30 years. Since opening their original Sullivan Street location in the early 1990s, the brothers have defined late-night dining, drawing an after-hours crowd of chefs, musicians, and celebrities.When Blue Ribbon opened in 1992 it quickly became the gold standard for post-shift dinners, where regulars like Anthony Bourdain, Daniel Boulud, and Bobby Flay dined together in the original late-night New York City chef hangout.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceNotre Dame Family WinesFollow Our Guest:Official Site: Blue Ribbon BrasserieInstagram: @BruceRibbonInstagram: @BlueRibbonEricFollow The Restaurants:Official Website: Tiffany's Maui - Wailuku, HawaiiFacebook: Tiffany's MauiInstagram: @TiffanysMauiOfficial Website: BenihanaFacebook: BenihanaInstagram: @Benihana Hosted on Acast. See acast.com/privacy for more information.

Helen is live from one of Dubai’s most talked-about dining destinations - Akira Back at W Dubai – The Palm - and if you’ve ever wondered how chefs balance fine dining with making people actually feel comfortable and welcome, this is the conversation for you.Joining her is Chef Giovanni Ledon, Chef de Cuisine at Akira Back. Born and raised in Las Vegas, Chef Gio worked under celebrity chef Bobby Flay before spending seven years refining his skills with Chef Akira Back at Yellowtail in the Bellagio, eventually bringing that modern Japanese cuisine with Korean influence here to Dubai.See omnystudio.com/listener for privacy information.

Major averages move higher across the board as President Trump meets with Chinese President Xi Jinping in Beijing and Cerebras Systems begins trading on the Nasdaq for the largest tech IPO since 2020. Celebrity chef Bobby Flay and NASCAR COO Ben Kennedy also join Kelly Evans & Brian Sullivan on set for exclusive in-person interviews to round out the show. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bobby Flay shares grilling recipes; Matthew Schaefer shares career updates Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bobby Flay shares grilling recipes; Matthew Schaefer shares career updates Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Hillary Sterling of NYC's Ci Siamo finally has a cookbook to call her own. “AMMAZZA! Culinary Adventures from New York to Italy and Back Again” is out tomorrow and showcases everything Hillary loves to make, from Roman pastas to Mexican food to Jewish classics with a twist. And the title? Ammazza is Italian for “you killed it,” “you slayed,” or good old “wow!” Hillary joins host Kerry Diamond to talk about the long road to “AMMAZZA!” and what the cookbook process taught her about herself and her cooking. She shares stories from her New York restaurant career, from working for Bobby Flay at Mesa Grill to cooking with Missy Robbins at A Voce, and opens up about the painful zero-star review she received at The Beatrice Inn, and how it ultimately helped her find her footing. They also dive into life at Ci Siamo, the women leading kitchens across Danny Meyer's Union Square Hospitality Group, and their exciting plans to bring Ci Siamo to Boston. Plus, Hillary talks pasta, vegetables, vinaigrettes, rainbow cookies, and why she doesn't have measuring cups at home.  You can find Hillary's Grilled Asparagus with Ramps & Mint Vinaigrette recipe from “AMMAZZA!” on our Substack. Thank you to Davines and Jackson Family Wines' La Crema for their support.  The Blue Heron California FarmThis Is A Curl Binding Serum from Davines Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Hillary: Instagram, Ci Siamo, “AMMAZZA!” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Chef Garces shares his incredible journey from growing up in an Ecuadorian-American household to becoming one of the most recognized chefs in the country. We dive into family traditions, Latin food culture, CookUnity, beating Bobby Flay on Iron Chef America, and why Latino cuisine still has massive opportunity in the U.S. We also talk about Ecuadorian ceviche, food and sports culture, authenticity in cooking, and how young chefs can find their niche in the culinary world. If you love food, entrepreneurship, Latin culture, and inspiring stories—this episode is for you. Presented by H&CO and featuring Chef Garces as part of CookUnity. #ChefJoseGarces #CookUnity #IronChef #LatinCuisine #CafecitoYCroquetas #StayTranquilo #FoodPodcast #BobbyFlay #EcuadorianFood #LatinoCulture #ChefInterview #HCO Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Angel Food Cake Bliss. Food News: A scented billboard? Satiate your appetite while I dish with multi-award winning producer Karen Katz about her new book: “Getting Sauced”, a memoir about her life behind-the-scenes in food television working with Emeril, Julia Child, Bobby Flay and more! My last bite: Peanut Butter Dreams.

We are back for Part 3 of the Carson Kressley mini-series! This time, we are trading the design studio for the kitchen, recording live from the set of Beat Bobby Flay in New York City. Carson sits down with his good friend, the Iron Chef himself, Mr. Bobby Flay. Bobby turns the tables and lets Carson do the baking (featuring his famous Amish-adjacent Pennsylvania Dutch custard pies!), while the two discuss the undeniable link between hospitality, food, and interior design. Bobby breaks down the psychological trick of the "Orange Glow" in his restaurants, how he works with his interior designer Olivia Jane, and the layout secrets of his personal home kitchens in New York, the Hamptons, and London. Quick Decorating Takeaways: Flatter Your Guests with Lighting: Bobby insists that lighting is the unsung hero of a successful restaurant or dinner party. He aims to create an "Orange Glow" in his spaces to ensure that everybody feels like they look good while dining—if they feel good about how they look, they'll have a better time. Design for You, Not for Resale: Bobby strongly advises against designing your home based on what a hypothetical future buyer might want. Instead of living in a safe, generic space for "resale value," you should design your home for the way you want to live in it right now. The Best Way to Serve a Crowd: When entertaining at home, Bobby rarely does plated dinners. He prefers a "family style" approach because it feels comforting and allows guests to take exactly what they want. His top entertaining essential? A collection of really cool trays to easily carry food and drinks around the room. What You'll Hear on This Episode: 00:00 Welcome to Week 3 of the Carson Kressley Takeover!  01:00 Live from the set: Carson bakes for an Iron Chef  03:00 Why interior design is just as important as the menu  04:30 The secret to the "Orange Glow" lighting  07:00 Bobby's partnership with his interior designer, Olivia Jane  09:00 Why Bobby loves shopping for vintage furniture on 1stDibs  16:30 How a chef designs his own kitchens: 18-foot islands & Hamptons bistro tables  19:30 Why you shouldn't design a house just for "resale value"  20:40 Entertaining tips: Trays and family-style meals  22:00 Designing his 1920s Tudor house in Saratoga and his London apartment  27:00 Bobby & Carson's London restaurant and hotel recommendations  29:20 The pie reveal: Strawberry and Raspberry custard  32:00 Sneak peek at next week's guest: Pat Altschul  Also Mentioned: Bobby's Podcast: Bobby on the Beat  London Spots: Berenjak, Scott's, Brat, The Broadwick Soho hotel  Bobby's Restaurants: Amalfi, Brasserie B, Bobby's Burgers  Vintage Shopping: 1stDibs  Shop the Carson Kressley Collection at Ballard Designs  Please send in your questions so we can answer them on our next episode! And of course, subscribe to the podcast in Apple Podcasts so you never miss an episode. You can always check back here to see new episodes, but if you subscribe, it'll automatically download to your phone. Happy Decorating! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jackie Silvicke-Scott from the International Crane Foundation tells Kiley Allan how a non-harmful, rhubarb-derived seed treatment effectively deters intelligent sandhill cranes from damaging corn crops. The Compeer Financial Ag Weather Update calls for a winter advisory in southern Wisconsin until noon today. Be careful on your morning commute! Stephanie Hoff visits with Jesse Wagner, a third-generation maple syrup producer from Inthewoods Sugarbush, to discuss the delicate "freeze-thaw" balance required for a perfect harvest. Jesse explains why snow in the woods is a producer's best friend and how he uses long-range forecasts to time his tapping in Manitowoc. The DeLong Company recently expanded its Port of Milwaukee facility with an 800,000-bushel capacity and technological upgrades, allowing vessels to reach markets in Europe faster than ever before, explains General Manager Doug Kloepping. Ben Jarboe admits most men are not Bobby Flay in the kitchen. That's why Christy Paplow presented at the most recent Wisconsin Custom Operators event about how to feed large farm crews during the busy season. She emphasizes the use of grilling, bulk shopping, and travel crockpots to maintain efficiency. And guys, you can do it, too!See omnystudio.com/listener for privacy information.

Chef Jose Garces - Iron Chef, James Beard Winner & Restaurant Empire Builder on Beating Bobby Flay, & Scaling Culture

This week on Guys we had Lauren Walker from the Batting Around podcast to talk about Food Network Guys. It mostly abour Bobby Flay and Guy Fieri which is what most of the food network is anyway. Is Guy a chef? Is his garlic restaurant good? Who is Bobby Flay dating? Seriously this episode is really fun and goofy so enjoy it.  There is more Chris at https://www.patreon.com/notevenashow And for more Guys content, streams and SHOCKTOBER: a deep dive into shock jocks you can click patreon.com/guyspodcast, Join us on the Sunday Night Stream every Sunday night at 8:00 EST at twitch.tv/notevenashowand I am on https://bsky.app/profile/murderxbryan.bsky.social  Guys is on Instagram! https://www.instagram.com/guys.pod Guys has a Post Office Box now! PO Box 10769 Columbus Ohio 43201  

Cowboy Kent has cooked meals on the open range and gone head-to-head with Bobby Flay and beaten him. But his success didn't stop in the kitchen. He's built a thriving YouTube channel, a successful catering business, and written cookbooks. In this episode, Kent shares why faith and family aren't just part of his story, but the foundation of everything he's built. Learn more about your ad choices. Visit megaphone.fm/adchoices

“Who's making more money—Guy Fieri or Tom Brady?” That question kicks off a jaw-dropping and laugh-out-loud segment on The Ben and Skin Show, featuring Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray.The crew dives into the newly released list of the Top 20 Highest-Paid TV Hosts of 2025, and the names (and salaries) will blow your mind. From food icons like Gordon Ramsay and Bobby Flay raking in $33 million a year to Judge Judy pulling down $30 million, the gang debates who deserves their spot—and who's cashing checks for doing next to nothing.

In this episode we go back to October of 2022. Donny sits down with legendary chef, restaurateur, television personality, and friend, Bobby Flay. During their discussion, Bobby gives us a glimpse into his early days living in New York City, his introduction to the culinary world, and how he rose to stardom as one of the first personalities to appear on the widely successful Food Network channel. Plus, Bobby fills us in on some new projects he has been working on, including his new book, ⁠"Sundays with Sophie: Flay Family Recipes for Any Day of the Week: A Bobby Flay Cookbook"⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jenna Bush Hager and Justin Sylvester chat with Neil Patrick Harris and David Burtka about their new book “Both Sides of the Glass”. Also, Jenna Bush Hager and Sheinelle Jones talk to an up-and-coming chef who is taking the philly food scene by storm by transforming a tiny supper club out of his dorm room into one of the hottest tickets in town. And Bobby Flay stopped by Jenna & Friends to teach Jenna Bush Hager and Tom Llamas how to make a juicy bacon cheeseburger. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Tracy Bonham came on to the national scene in 1996 when she released The Burdens of Being Upright, 30 years later she's still making big waves in the music industry. Tracy has had a busy year she released her album Sky Too Wide, her Christmas single Un-F*k This F*kt Up Christmas and she's getting ready for "The Burdens of Being Upright" anniversary! She was nice enough to stop by the show! Doc and Tracy talk about when Tracy took off in the music industry in 1996, inspirations of the time, the changing music industry in 2000, getting compliments from Bill Clinton, knowing and working with Fred Armisen, writing a new Christmas song and so much more! Meanwhile on the rest of the show, Doc shows Mike his true Christmas spirit as they both agree that a meal from Bobby Flay would really hit the spot! Introduction: 0:00:25 Birthday Suit 1: 12:35 Ripped from the Headlines: 15:49 Shoutouts: 34:06 Tracy Bonham Interview: 39:07 Mike C Top 3: 1:28:09 Birthday Suit 2: 1:41:25 Birthday Suit 3: 1:45:26

“Is your grocery cart blocking the aisle, or are you the one laying on the horn the second the light turns green?” 

Scarlett Johansson joins Jenna to test some viral hacks to see if they actually work. Also, Kimora Lee Simmons discusses the return of her reality TV show, "Fabulosity". Plus, Scarlett highlights the organization "Grassroots Grocery" and its mission to bring fresh produce to those in need. And, Bobby Flay shows us three easy holiday apps that will wow guests at your next holiday party. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Michelle Monaghan and Mark Wahlberg stop by to talk about their new holiday film, "The Family Plan 2." Pope Leo XIV will meet with top actors and directors, including Cate Blanchett, Spike Lee, and Judd Apatow, to discuss promoting human values and the Church's mission through collaboration. This holiday season, more people are turning to artificial intelligence apps to explore spiritual guidance and connect with religious teachings. Plus, Shop Today contributor Melissa Garcia shares a lineup of travel essentials to make holiday trips smoother, and chef Bobby Flay drops in with recipes to help elevate your NFL game-day spread. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Milk Street Radio took our show on the road for an unforgettable night at The Wisconsin Art of Cheese Festival in Madison, Wisconsin. To celebrate being in America's Dairyland, Chris got a Wisconsin dairy history lesson from Laura Werlin; met with Master Cheesemakers Marieke Penterman and Chris Roelli; and even got his fortune read with a wedge of cheddar, thanks to professional cheese fortune teller, Jennifer Billock. Local legend Chef Tory Miller rounded out the evening with a tell-all interview — where he revealed how he beat Bobby Flay - and answered the audience's cheesiest questions. This special episode of Milk Street Radio is made in collaboration with our sponsor Wisconsin Cheese. Look for the Proudly Wisconsin Cheese badge at your local grocery store. To learn more visit WisconsinCheese.com.

Chef, restaurateur, and Top Chef Masters champ Rick Bayless joins Jaymee to talk about the mission that's guided his kitchens for decades: celebrating regional Mexican cuisine through technique, nuance, and joy. He shares the “why” behind signature sauces and masa, and how insisting on real control over sourcing and recipes helped turn Tortas Frontera into an airport game-changer. Then Rick previews his turn in the judge's chair on Bobby's Triple Threat and what he looks for first. He talks about how risk pays off only when rooted in skill, and the advice he'd give any chef walking into that kitchen. Rick also reflects on his day-one Iron Chef America duel with Bobby Flay, what he learned from that battle, and wraps with rapid-fire favorites from go-to chiles to perfect street bites. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Rick Bayless on Instagram: HERE Learn More about Bobby's Triple Threat : HERE Hosted on Acast. See acast.com/privacy for more information.

Scott's old Mr. Show buddy Bob Odenkirk returns to talk about Comic Relief 8, the finale of Better Call Saul, and his future focusing on himself. Then, celebrity chef Bobby Flay stops by to talk about his new cooking show. Plus, lawyer Italiano Jones returns to fight for Scott in a mock trial. Originally released as episode 769 on 08/07/2022. Don't forget to check out the Comedy Bang! Bang! Action Figures at shop.figurecollections.com and go to actionfigureseller.com for international purchases. If you want more great episodes of Comedy Bang! Bang! become a subscriber at comedybangbangworld.com. We have all of the past episodes from the archives, every live show, ad-free new episodes, and original shows like CBB Presents and Scott Hasn't Seen. Find more great Comedy Bang! Bang! merch at https://www.podswag.com/collections/comedy-bang-bang Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/cbb Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Josh is back from a quick trip to Vegas, where even his motel room had an hourly rate. From sticky carpets to sketchy neighbors, seems like there was a 1 letter typo when they named it the JAZZ room. Back in Glendale, we “Meet the Team” with a spicy twist — Bobby Flay's daughter joins the ABC 7 News crew, turns out dad's best recipe wasn't on Food Network. And a woman stabbed a man for calling her the “R” word. Harsh? Sure — but one look at her and you might understand his confusion. PLUS:

Dave makes a boiled chicken, one of his favorite ways to prepare a meal (2:37). While it boils, he recaps Episode 1 of the new season of Netflix's Dinner Time Live With David Chang—the sandwich episode featuring Joe Manganiello and Joel Kim Booster (7:01). He answers an “Ask Dave” about pop-up restaurants (43:33), and closes by taking his versatile boiled chicken international (48:44). Watch Dinner Time Live: https://www.netflix.com/title/81748864?source=35&fromWatch=true  Watch our episode with Bobby Flay: https://www.youtube.com/watch?v=KbcfmhMQ63g  Learn more about Le Bernadin: https://www.le-bernardin.com/  Watch Loot: https://tv.apple.com/us/show/loot/umc.cmc.5erbujil1mpazuerhr1udnk45  Watch Chrissy and Dave Eat Out: https://www.hulu.com/series/6380a545-1f83-4f59-bff7-ebf35bd5a1e7  Learn more about The Joint: https://jointseafood.com/  Watch how Eric Ripert makes his croque monsieur: https://www.youtube.com/watch?v=3Gd84REWz7k  Learn more about Primanti Bros: https://primantibros.com/  Learn more about Shima (DON'T JUST ORDER THE SANDWICH, PLEASE): https://www.shimajapaneserestaurants.com/  Learn more about White House Sub Shop: https://whitehousesubshop.net/  Learn more about Andrea Petrini's Gelinaz: https://gelinaz.com/  Learn more about Cook It Raw: https://www.eater.com/2011/12/16/6629185/inside-cook-it-raw-where-the-worlds-great-chefs-gather  Learn more about The Alinea pop-up tour: https://www.thealineagroup.com/our-20th-anniversary-the-tour  Learn more about Fable: https://us.fable.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Crumbl's Benson Boone Moonbeam Ice Cream Cookies" — and have you heard about that? Bobby Flay planted a tree for his cat, Nacho. Oh! Josie Davis from Charles in Charge gives an exclusive to Page Six about how annoying it is to date on Raya? Plus, did you hear about how Simone Ashley was cut from F1... and how PinkPantheress and her auntie are chess champions? Ava Max's "Don't Click This" tour R.I.P.! Regina Hall won't stop talking about paper towels or Titanic, Dominic Purcell's son Joseph is a micro drama TikTok star (???) and Mel B got married at St. Paul's Cathedral (Baby was there!) Gigi and Nats split :( Halle Bailey flirting with a new guy on a boat :) Rita at Glasto! With Glen! Wahoooooo As always, call in at 619.WHO.THEM to leave questions, comments & concerns for a future episode of Who's There?. Get a ton of bonus content over on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon.com/WhoWeekly⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices