Podcasts about chefs

Hillary Sterling was a Brooklyn kid raised on cream cheese sandwiches and canned potatoes. So how did she become one of New York City's best chefs? The Ci Siamo executive chef explains on the second episode of Better in Person. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

This week, Liberty and Danika discuss The New People, Cool Machine, The Princess Trap, and more great books! Subscribe to All the Books! using RSS, Apple Podcasts, or Spotify and never miss a book. Sign up for the weekly New Books! newsletter for even more new book news. Keep track of new releases with Book Riot's New Release Index, now included with an All Access membership. Click here to get started today! This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Books Discussed On the Show: The New People by Andrea Uptmor The Masala Chai Mystery Club by MJ Soni The Princess Trap by Talia Hibbert Yes, Chef by Grace Reilly Lord of the Wood by E.M. Anderson Funerals are for the Living by Sami Ellis Cool Machine (The Harlem Trilogy) by Colson Whitehead The Mortons by Justine Larbalestier and Scott Westerfeld  Vera Stein Is Fine by Julie Murphy Yellow Pine by Claire Vaye Watkins Fatal Glitch: Camp Zero by Eliot Schrefer, Erin Entrada Kelly Unsayable: A Life in Writing by Michael Cunningham What We're Reading: Laura Dean Keeps Breaking Up with Me by Mariko Tamaki and Rosemary Valero-O'Connell The Talking Bone by Rene Denfeld Serious Music by Percival Everett Life Beyond Measure: Nature's Hidden Wonders at Every Scale by Ed Yong Paperbacks: An Oral History of Atlantis: Stories by Ed Park  Positive Obsession: The Life and Times of Octavia E. Butler by Susana M. Morris  Necessary Fiction by Eloghosa Osunde Links: Jamie Smart and the rise of Bunny vs. Monkey Bestsellers: Theo of Golden by Allen Levi   Regime Change: Inside the Imperial Presidency of Donald Trump by Maggie Haberman and Jonathan Swan   Yesteryear by Caro Claire Burke   Whistler by Ann Patchett   Dungeon Crawler Carl by Matt Dinniman   The Calamity Club by Kathryn Stockett Tempting Venom by Rina Kent Communion: The Female Search for Love by bell hooks Witch Hat Atelier, Vol. 1 by Kamome Shirahama The Covenant of Water by Abraham Verghese Learn more about your ad choices. Visit megaphone.fm/adchoices

E & T are back with another Patreon Preview talking about the Hot Chef saga and how romance requires risk. A free Patreon Preview from the "Not During Pride Month" Patreon episode #233. To hear the full episode, Join the Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/twostandupgals⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You 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

Paul Newnham is a food activist and the CEO of the SDG2 Advocacy Hub, a global network of NGOs, civil society groups, private sector partners, and UN agencies working toward Zero Hunger by 2030. He leads the Chefs' Manifesto, a community of more than 2,000 chefs across 95 countries using their kitchens as platforms for a better food future, and Beans is How, a campaign to double global bean consumption by 2028. With 25+ years in advocacy and campaign strategy, Paul believes chefs are some of the most powerful voices we have for changing how the world eats. He also hosts the Future Fork podcast, exploring the food decisions we make today that shape tomorrow.In This Episode, They Explore:Why chefs are uniquely positioned to shift how we eat, and how the Chefs' Manifesto turns 2,000+ kitchens worldwide into platforms for whole foods and sustainabilityThe Beans is How campaign: why beans show up in nearly every cuisine on earth, and how getting more of them on menus benefits both your health and the planetBean myths, busted, protein, fiber, prep, and the misconceptions that keep people from eating themHow to read food labels and make quality choices without getting overwhelmed, plus why diversity in your diet matters more than any single "superfood"The global challenges heading for our plates, water scarcity, supply chains, and the practical changes you can make this weekFollow Paul Newnham on Instagram: https://www.instagram.com/paulnewnham/ Learn more about about Paul Newnham: disruptiveconsultingsolutions.comConnect with Paul Newnham on Linkedin: linkedin.com/in/paulnewnhamFollow Paul Newnham on X: https://twitter.com/paulnewnham Listen to Future Fork Podcast: https://podcasts.apple.com/us/podcast/future-fork-with-paul-newnham/id1741482357 Stay Connected:Instagram https://www.instagram.com/whitneyaronoff/Instagram https://www.instagram.com/starseedkitchen/TikTok https://www.tiktok.com/@whitneyaronoffTikTok https://www.tiktok.com/@starseedkitchenLearn more about Starseed Kitchenhttps://starseedkitchen.com/Shop organic spiceshttps://starseedkitchen.com/shop/code STARSEED for 10% offShop Chef Whitney's favorite source for organic regenerative meats at StarWalker Organic FarmsUse code CHEF for 10% off your online order of $150 or more. Get an additional 10% off for a total discount of 20% when you choose a subscription. https://www.starwalkerorganicfarms.com/discount/CHEFSave 20% off on the healthiest beef sticks by Artemis. 100% organic grass-fed & grass-finished beef sticks. Regeneratively raised with the added bonus of organ meat, heart & liver. Use code STARSEED20 for 20% off. https://bit.ly/4aHDKFlThe 36-pack Subscribe & Save plus my code saves you about 36% off retail.Work with a personal chefhttps://form.typeform.com/to/CGDu08tEBook a 1-on-1 callhttps://bit.ly/4smXWUfFind more of Chef Whitney's offerings herehttps://linktr.ee/whitney.aronoff

Is Maddie's Secret actually a movie about food influencers... or is food just the backdrop?On this special edition of Couch Potatoes, Luca is joined by Bits Nicholas and Nancy DaSilva of Compliments to the Chef to unpack one of the year's most talked-about food films. Together they break down John Early's directorial debut, debate whether its satire of millennial food creators lands, explore its surprising turn into a story about eating disorders and recovery, and ask why critics have been almost universally glowing despite the film's many unresolved questions.Along the way, they dive into Top Chef, Tom Colicchio, influencer culture, restaurant criticism, BuzzFeed nostalgia, Gen Z food videos, and whether Maddie's Secret ultimately has anything meaningful to say about the modern food internet. If you're obsessed with food media, food television, restaurant culture, or the intersection of social media and cooking, this is the conversation you've been waiting for.

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette deuxième partie, Wilfried enchaîne les stages qui forgent sa vocation : Les Crayères à Reims, Le Louis XV à Monaco, puis un trois étoiles en Allemagne où il craque et appelle ses parents en pleurs. Il rebondit au Luxembourg et le restaurant décroche sa première étoile en dix mois. Wilfried raconte comment son chef, très bon cuisinier mais mauvais manager, a façonné son rapport au condiment et à la distance avec ses équipes aujourd'hui.Vient ensuite le grand saut : direction l'Australie, l'anglais appris sur le tas, un resto gastronomique à Brisbane, une ferme d'ail. Il rencontre sa femme et découvre la cuisine asiatique, le miso, le saké. Puis retour à Paris chez Thierry Marx au Mandarin Oriental, la rigueur du deux étoiles et la précision millimétrée, avant que la lassitude ne s'installe et qu'une nouvelle histoire en Amérique latine commence.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

Avant que les marques nationales ne s'emparent de la tendance protéinée,Mickaël l'avait déjà mise en rayon.En pain de mie.Et en marque distributeur Carrefour.Tout est parti de quelques vidéos sur TikTok.Des sportifs qui parlent protéines, en yaourt, en shake…Et Mickaël qui se demande :“Pourquoi pas le pain ?”Il lance une piste, challenge un fournisseur, embarque sa direction.Un an plus tard : le produit est en magasin.Et les industriels commencent à se réveiller.La MDD, quand elle est bien pensée, va plus vite, capte mieux, agit plus directement...Dans cet épisode, on ne parle pas que d'innovation.Pour vous donner l'eau à la bouche:– la double pression du chef de produit MDD (concurrence interne ET externe)– la complexité de son rôle, entre marketing, commercial et terrain– la perception encore floue qu'on a de la MDD dans le secteur– la force de conviction nécessaire pour embarquer toute une organisation– et même de leadership et d'agilité, dans une machine aussi grande que CarrefourSi vous pensez que la MDD est juste un sujet de prix...cet échange va sérieusement élargir votre regard.Vous souhaitez me retrouver ailleurs qu'en podcast?Vous avez l'embarras du choix!

Du erfährst: - ✅ wie Ruth als mitarbeitende Ehefrau, Mama und Gründerin den Spagat zwischen Betrieb, Familie und eigenem Business meistert - ✅ warum es so herausfordernd ist, Familienstreit nicht mit in den Betrieb zu nehmen, wenn der eigene Mann gleichzeitig der Chef ist - ✅ wie die Kopf-frei-Methode Ruth gelassener gemacht hat und ihr geholfen hat, nebenbei in mindestens 5 Stunden pro Woche ein eigenes Business aufzubauen

Warum verlassen gute Mitarbeiter ihre Chefs – und nicht ihre Unternehmen? Bestsellerautor Martin Wehrle erklärt, was moderne Führung ausmacht, welche Fehler viele Vorgesetzte machen und warum Wertschätzung zum Erfolgsfaktor wird.

We're back with our annual game show: Two Chefs And A Lie! This year our contestant is Rachel Martin, host of the NPR podcast Wild Card and an old friend of Dan's. The game goes like this: Rachel talks with three guests. Two of them are real chefs, one is an impostor. She can ask each of them just five questions, then has to guess who the liar is. You can play along too! Can Rachel, and you, spot the fake chef? The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

How public health officials are trying to protect your ankles during mosquito season. Why some SoCal beaches won't let you set up large canopies near the water. And chef Roy Choi is bringing his internationally acclaimed Las Vegas restaurant to Orange County. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

Spione sind oft dunkle Gestalten. Das gilt auch für Admiral Wilhelm Canaris, den Chef der deutschen Militärspionage. Denn Hitlers oberster Geheimdienstler war zugleich ein entschiedener Gegner des Regimes - spätestens als die ersten Planungen für den 2.Weltkrieg begannen. Ein Podcast von Rainer Volk (BR 2026)

Radio Foot, ce lundi 20 juillet en direct à 18h10 T.U. (rediffusion 21h10 T.U.) À suivre sur RFI, YouTube et Facebook en Live. - Mondial 2026, la Roja décroche une 2e étoile ! -On attendait mieux qu'une médaille en chocolat côté Bleus; -Une compétition à la sauce américaine. Mondial 2026, la Roja décroche une 2e étoile ! Un sacre incontestable pour une formation qui a dominé la compétition par sa maitrise collective, avec un milieu de terrain souverain, et une profondeur de banc. Les champions sont attendus à Madrid avec le trophée, et doivent parader avec le trophée dans les grandes artères de la capitale. - Un match qui ne restera pas dans les annales. La faute aux Argentins ? Une Albiceleste usée physiquement et frustrée. Une frustration qui s'est traduite par des échauffourées et des expulsions en fin de rencontre. On attendait mieux qu'une médaille en chocolat côté Bleus Parmi les favoris, leur objectif affiché était clairement le titre. Match pour la 3ᵉ place perdu face à l'Angleterre, impression de fin de tournoi ratée, malgré un effectif au potentiel immense. L'équipe de France reste néanmoins parmi les meilleures nations. On a envie de la revoir, ce sera désormais avec un nouveau sélectionneur – Kylian Mbappé, meilleur buteur de la 23ᵉ édition, est devenu à 27 ans le meilleur canonnier de l'histoire de la Coupe du monde !  Une compétition à la sauce américaine Cérémonies et animations inspirées des sports US, tournoi à forte dimension commerciale et marketing. Le spectacle a-t-il pris (durablement) le pas sur l'ambiance traditionnelle des matches de foot ? - Ingérence politique. La collusion entre le président des États-Unis et le boss de la FIFA en question. L'affaire (entre autres) du carton rouge attribué à l'attaquant de la Team USA Folarin Balogun face à la Bosnie, et finalement annulé pour la rencontre contre la Belgique, une décision qui affaiblit l'institution faîtière du foot ?   Pour débattre avec Annie Gasnier : Manu Terradillos, Alejandro Valente, Nabil Djellit et Patrick Juillard. ​Technique/réalisation : Laurent Salerno. - Chef d'édition : David Fintzel. - Coordination Pierre Guérin.   ► Le calendrier Coupe du monde ► Notre dossier spécial

Donald Trumps Vize JD Vance laviert sich durch die Rushhour seines Lebens. Der Fall Spahn sorgt auch für Zweifel am Kanzler. Und: Die Golfstaaten suchen neue Wege fernab der Straße von Hormus. Das ist die Lage am Montagabend. Hier geht´s zu den Artikeln: JD Vance und Donald Trump: Wie der Vizepräsident seinen Chef beerben soll Jens Spahn: Unionsfraktion will erst in der kommenden Woche über Nachfolge entscheiden Irankrieg: So wollen die Golfstaaten die Straße von Hormus umgehen +++ Alle Infos zu unseren Werbepartnern finden Sie hier. Die SPIEGEL-Gruppe ist nicht für den Inhalt dieser Seite verantwortlich. +++ Mehr Hintergründe zum Thema erhalten Sie mit SPIEGEL+. Entdecken Sie die digitale Welt des SPIEGEL, unter spiegel.de/abonnieren finden Sie das passende Angebot. Alle SPIEGEL Podcasts finden Sie hier. Den SPIEGEL-WhatsApp-Kanal finden Sie hier. Hier geht es zu unserem SPIEGEL Shop. Alle Newsletter vom SPIEGEL finden Sie hier. Hier geht es zur SPIEGEL Akademie. Sie möchten den SPIEGEL mitgestalten? Registrieren Sie sich bei SPIEGEL Perspektiven. Informationen zu unserer Datenschutzerklärung.

Radio Foot, ce lundi 20 juillet en direct à 18h10 T.U. (rediffusion 21h10 T.U.) À suivre sur RFI, YouTube et Facebook en Live. - Mondial 2026, la Roja décroche une 2e étoile ! -On attendait mieux qu'une médaille en chocolat côté Bleus; -Une compétition à la sauce américaine. Mondial 2026, la Roja décroche une 2e étoile ! Un sacre incontestable pour une formation qui a dominé la compétition par sa maitrise collective, avec un milieu de terrain souverain, et une profondeur de banc. Les champions sont attendus à Madrid avec le trophée, et doivent parader avec le trophée dans les grandes artères de la capitale. - Un match qui ne restera pas dans les annales. La faute aux Argentins ? Une Albiceleste usée physiquement et frustrée. Une frustration qui s'est traduite par des échauffourées et des expulsions en fin de rencontre. On attendait mieux qu'une médaille en chocolat côté Bleus Parmi les favoris, leur objectif affiché était clairement le titre. Match pour la 3ᵉ place perdu face à l'Angleterre, impression de fin de tournoi ratée, malgré un effectif au potentiel immense. L'équipe de France reste néanmoins parmi les meilleures nations. On a envie de la revoir, ce sera désormais avec un nouveau sélectionneur – Kylian Mbappé, meilleur buteur de la 23ᵉ édition, est devenu à 27 ans le meilleur canonnier de l'histoire de la Coupe du monde !  Une compétition à la sauce américaine Cérémonies et animations inspirées des sports US, tournoi à forte dimension commerciale et marketing. Le spectacle a-t-il pris (durablement) le pas sur l'ambiance traditionnelle des matches de foot ? - Ingérence politique. La collusion entre le président des États-Unis et le boss de la FIFA en question. L'affaire (entre autres) du carton rouge attribué à l'attaquant de la Team USA Folarin Balogun face à la Bosnie, et finalement annulé pour la rencontre contre la Belgique, une décision qui affaiblit l'institution faîtière du foot ?   Pour débattre avec Annie Gasnier : Manu Terradillos, Alejandro Valente, Nabil Djellit et Patrick Juillard. ​Technique/réalisation : Laurent Salerno. - Chef d'édition : David Fintzel. - Coordination Pierre Guérin.   ► Le calendrier Coupe du monde ► Notre dossier spécial

durée : 00:43:02 - Les émissions culturelles de France Culture - par : Chloë Cambreling - Le chef d'orchestre et fondateur de la compagnie La Tempête, Simon-Pierre Bestion, donne cet été de multiples concerts dans toute la France avec trois programmes différents : sa célèbre interprétation des "Vêpres" de Monteverdi et deux autres créations : "Nocturne II" et "Bomba Flamenca". - équipe : Olivier Bétard, Zoé Couppé, Louis Cosnard, Alice Puydebois, Louan Chailleux - invités : Simon-Pierre Bestion Directeur musical de l'ensemble La Tempête Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Dans cet extrait, Nadia Sammut nous raconte le jour où elle a reçu son étoile au gude Micheln. Elle nous parle aussi des ingrédients et plat signature de son restaurant L'auberge La Fenière où elle propse une cuisine sans allergènes, qu'lle a crée au fil de son histoire, car Nadia est allergique au gluten.

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette première partie, il raconte le succès de son restaurant Lava, une cuisine bistronomique pensée autour du feu, du barbecue et de sa passion pour les volcans, portée par une accessibilité des prix.Puis retour aux origines, en Lorraine, dans le petit village de Vaux. Une enfance tranquille et bucolique auprès de parents militaires puis une adolescence plus difficile à cause des mauvaises notes qui l'orientent vers un stage de troisième décisif. De fil en aiguille, la cuisine s'impose : découverte du BEP hôtelier, premiers travaux pratiques, premiers stages en restaurant gastronomique auprès du chef étoilé Bruno Poiré, jusqu'à la révélation d'un métier passion.Entre le kif retrouvé de la réussite, la fierté d'être devenu la cantine de son quartier et le souvenir d'une adolescence marquée par l'incompréhension de certains professeurs, Wilfried commence à raconter ce qui a forgé sa vocation.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

durée : 01:28:51 - par : Aurélie Moreau - A la tête du Philharmonique de Léningrad à partir de 1938, Evgueni Mravinski en sera le directeur musical durant 50 ans, portant cet orchestre aux sommets de l'interprétation dans un vaste répertoire, notamment Tchaïkovski et Chostakovitch. - équipe : Cécile Bonnet des Claustres, Benjamin Orgeret - invités : Aurélie Moreau Productrice Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Cet été, nous vous proposons de (re)découvrir quelques épisodes marquants de ces derniers mois. Nous vous donnons rendez-vous à la rentrée pour des épisodes inédits !Nous sommes aujourd'hui avec Jean-François Piège, l'un des chefs français les plus influents de sa génération. Chef propriétaire, entrepreneur et figure majeure de la gastronomie contemporaine, il a construit, avec sa femme Élodie, un écosystème de restaurants singuliers, du très gastronomique « Grand Restaurant » aux tables plus accessibles et décomplexées : La Poule au Pot, À L'Épi d'Or et les Clover. Pour co-animer cet épisode de Business of Bouffe, Philibert est accompagné de Samir Ouriaghli, sourceur d'épices et fondateur d'Ankhor.À travers cet épisode, nous cherchons à comprendre comment Jean-François Piège a progressivement conquis sa liberté : celle de créer, d'entreprendre et de raconter sa propre vision de la gastronomie.Pour cela, Jean-François Piège revient sur ses débuts. Originaire de la Drôme, il raconte comment son rapport à la cuisine naît d'abord d'une fascination pour le savoir et les ingrédients. Très tôt, les livres deviennent son terrain d'apprentissage. Il y découvre la cuisine comme une culture, une histoire, un langage à maîtriser. Entre école hôtelière, premières brigades et rencontres fondatrices, notamment avec des chefs et enseignants qui joueront un rôle clé de mentors, Jean-François Piège pose les bases d'un parcours guidé par une curiosité insatiable et une exigence profonde.Ensemble, on évoque ensuite son ascension au sommet de la gastronomie, au Plaza Athénée puis à l'Hôtel de Crillon. Jean-François y apprend la rigueur absolue, la précision et la force du collectif, au contact de figures majeures de la gastronomie, comme Alain Ducasse. Mais derrière cette excellence, une envie grandit : celle de s'émanciper. Passer de l'exécution à la décision et porter une vision personnelle. Ces années nourrissent autant son exigence que son désir d'indépendance, prélude à un virage déterminant dans sa carrière.Avec Élodie, sa femme, Jean-François ouvre d'abord Clover, puis Le Grand Restaurant, un projet intime, exigeant et profondément incarné. Il partage les réalités de l'entrepreneuriat : risques, contraintes économiques, choix stratégiques, mais aussi la liberté de bâtir des lieux à son image. Chaque restaurant raconte une histoire différente, tout en s'inscrivant dans une vision cohérente de la gastronomie, fondée sur la singularité, la cuisson et le respect du produit.Cet épisode a été enregistré avec la participation exceptionnelle d'Élodie Piège. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

It feels like it's flown a bit under the radar, but the Commonwealth Games start this Friday. This year's games is a reduced format. Initially set to be hosted in Melbourne, the event was moved to Glasgow after the Aussies pulled out due to cost concerns. NZ team Chef de Mission Nigel Avery has arrived in Glasgow, and he joined Francesca Rudkin to talk about what we can expect over the next couple of weeks. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Episode 352 features Duane Rieder, founder and curator of the Clemente Museum and Chef Jean-Paul Bourgeois, winner of the 2026 James Beard Media Award for Duck Camp Dinners. Duane Rieder is the executive director and curator of the Clemente Museum which is housed in a historic firehouse in the revitalized Lawrenceville section of Pittsburgh.  Engine house 25 has been  meticulously renovated to showcase the world's largest exhibited collection of baseball artifacts, works of art, literature, photographs, memorabilia, and related materials which focus on Roberto Clemente, his teammates, his personal life, and his humanitarian causes.  Before founding the museum, Rieder built a career as a commercial and sports photographer. In the mid-1990s he was hired to photograph the Clemente family in Puerto Rico, an experience that led to a close relationship with Clemente's widow, Vera Clemente, and ultimately to documenting and preserving the family's archives.  Duane's relationship with the Clemente family gave him access to photographs, personal belongings, documents, and stories that helped shape the museum. Many exhibits emphasize Clemente as a husband, father, and humanitarian in addition to his Hall of Fame baseball career.  Go to https://clementemuseum.com/ for more information. Chef Jean-Paul Bourgeois won a 2026 James Beard Foundation Broadcast Media Award for his streaming docuseries Duck Camp Dinners.  His Texas Tour edition won the Lifestyle Visual Media award, which recognizes excellence in visual media and storytelling that connects food with culture, environment, and outdoor heritage.  Bourgeois spent over a decade in high-end kitchens in New York and California before pivoting to digital storytelling and food journalism.  Duck Camp Dinners  documents the relationship between Louisiana's hunting culture and environmental conservation. Bourgeois combines professional culinary technique with the outdoor traditions of his hometown, Thibodaux. The series airs across several platforms, including Outdoor America and Tubi. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves,  Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ To team up against prostate cancer go to https://fansforthecure.org/ for Fans for the Cure, and to subscribe to Bill Chuck's newsletter, Billy-Ball go to  https://billchuck.substack.com/    We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq       Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Lexikon zur Folge: oaws.de/bbbiotech. BB Biotech (WKN: A0NFN3) ist kein Biotech-Unternehmen. Auch kein Biotech-Fonds. Sondern eine Firma, die ihr komplettes Kapital in Biotech-Aktien investiert. Wie machen sie das? Was muss man bei Biotech-Investments beachten? Kann man in dem Markt überhaupt noch Geld verdienen oder hat man keine Chance gegen Hedgefonds? Das alles haben wir mit dem Chef von BB Biotech, Dr. Christian Koch, besprochen. Außerdem geht's um die Rolle von Europa in der globalen Biotech-Industrie, wie KI den Investmentprozess verändert und und und. Hier geht's zum DJE Fonds Multi Asset & Trends: https://www.dje.de/de/investmentfonds/productdetail/LU0159549145/#fondsuebersicht Aktien hören ist gut. Aktien kaufen ist besser. Bei unserem Partner Scalable Capital geht's unbegrenzt per Trading-Flatrate und auf der hauseigenen European Investor Exchange, die genau auf Privatanleger zugeschnitten ist. Alle weiteren Infos gibt's hier: scalable.capital/oaws. Diesen Podcast vom 18.07.2026, 3:00 Uhr stellt dir die Podstars GmbH (Noah Leidinger) zur Verfügung. Learn more about your ad choices. Visit megaphone.fm/adchoices

Em uma discreta rua de West Hollywood, onde apenas 14 clientes por noite conseguem um lugar à mesa, uma brasileira está na cozinha de um dos restaurantes mais exclusivos do mundo. O Somni, comandado pelo chef catalão Aitor Zabala, conquistou três estrelas Michelin apenas sete meses após a inauguração – e todas de uma vez, um feito raríssimo e histórico na gastronomia mundial. Cleide Klock, correspondente da RFI em Los Angeles Entre os cozinheiros responsáveis por manter esse alto padrão, está a capixaba Brenda Liz Rocha Vieira, de apenas 30 anos. Sua história revela não apenas o caminho de uma brasileira até um dos endereços mais cobiçados da alta gastronomia, mas também como a profissão de chef ganhou uma nova dimensão nas últimas décadas. Há pouco mais de 20 anos, cursar Gastronomia ainda era visto no Brasil como uma escolha pouco convencional. Hoje, impulsionada por escolas especializadas, reality shows e pelo reconhecimento internacional da culinária brasileira, a profissão passou a atrair jovens que enxergam na cozinha uma carreira de excelência. "Eu acho que mudou, sim. Eu acho que tem um pouco mais de respeito pela profissão. Antes, era a segunda, terceira opção de carreira", diz a chef. A paixão pela cozinha, ou a vontade de comer bem, veio muito antes das estrelas Michelin entrarem no seu horizonte. "Eu sempre tive muita curiosidade na cozinha, desde pequena. Cresci com a minha avó, e ela é uma cozinheira muito boa. Eu mudei para a casa da minha mãe quando era adolescente e ela não cozinhava. Eu comecei a sentir muita falta da comida da minha avó e quis muito aprender a cozinhar." Brenda formou-se em Gastronomia em Vila Velha (ES) e começou a carreira em restaurantes brasileiros até seguir para o exterior, onde transformou cada país por onde passou em uma etapa de aprendizado. "Eu sempre busquei trabalhar em restaurantes que tenham alguma coisa que eu não sei e preciso aprender", conta. Essa busca a levou para o Canadá e também para Barcelona, onde trabalhou em restaurantes estrelados. Foi ali que começou a acompanhar o trabalho de Aitor Zabala, um dos nomes mais respeitados da gastronomia espanhola. Quando soube que o chef reabriria o Somni em Los Angeles, decidiu criar a própria oportunidade: comprou passagem e pediu para passar um dia trabalhando no local para conhecer a cozinha. Brenda insistiu por uma vaga e o que não imaginava era que o chef também enxergaria nela o perfil que procurava. Segundo Zabala, experiência e talento podem ser adquiridos ao longo da carreira, mas o que ele considera indispensável é outra característica: “atitude”, contou o badalado chef espanhol. Brenda mostrou que tem esse ingrediente e o chef trouxe a brasileira para o seu elenco. Disciplina por trás das três estrelas Ao contrário do glamour que muitos imaginam, trabalhar em um restaurante três estrelas Michelin significa viver uma rotina rígida de disciplina constante. Em Los Angeles – cidade cheia de estrelas do cinema –, há apenas dois restaurantes que ostentam o topo do guia francês, que leva em conta a qualidade dos ingredientes, o domínio das técnicas culinárias, harmonia e equilíbrio dos sabores, a personalidade do chef e a consistência ao longo do tempo. Para conseguir o feito, o caminho é árduo e para manter a constelação, é necessário rigor e precisão absoluta. "O que eu quero muito é treinar o que você tem que aprender como profissional para ter um restaurante desse nível. O que eu vejo todo dia é muita disciplina, foco e consistência. Todos os dias, nos mínimos detalhes, são milhares de detalhes. Aqui, tudo é feito todos os dias. Nada congelado. Nada cortado antes. Nada. Tudo chega todos os dias, tudo é feito todos os dias". Conseguir uma mesa no Somni não é fácil. O restaurante, que recebe clientes do mundo inteiro, possui apenas 14 lugares e as reservas costumam se esgotar rapidamente. A clientela é confidencial, mas já passaram pelo local Selena Gomez, Kanye West e Aaron Paul, astro de Breaking Bad. A cozinha mistura raízes espanholas e catalãs com ingredientes californianos e técnicas francesas, sempre em um menu altamente criativo. Para Brenda, trabalhar nesse nível também significa cozinhar para pessoas que conhecem profundamente gastronomia e que investem muito na experiência. O sonho continua sendo brasileiro Mesmo construindo uma carreira internacional entre Canadá, Espanha e Estados Unidos, Brenda nunca deixou de pensar na cozinha brasileira. Ela já levou inspirações nacionais para restaurantes onde trabalhou anteriormente, mas ainda não teve o gostinho de trazê-las para Hollywood. Embora nunca tenha visitado o Brasil, Aitor Zabala demonstra curiosidade pela culinária do país. Ele admite à RFI que conhece apenas os pratos mais tradicionais, mas acredita que ainda há muito a descobrir. O chef conta que já conversa com Brenda sobre futuras colaborações com sabores brasileiros. Mas, por enquanto, o projeto dele é seguir com as estrelas conquistadas com sua própria alquimia. Enquanto isso, Brenda vai descobrindo e aproveitando esse brilho, e aperfeiçoa a receita do seu próprio sonho: aprender entre os melhores do mundo para, um dia, colocar a alta gastronomia brasileira ainda mais em evidência. "Eu quero abrir um restaurante de comida brasileira, um fine dining brasileiro. Algo que remeta ao Brasil, à minha trajetória, a tudo que aprendi, mas a minha comida é brasileira."

Chef Jason Santos has 50,000 Bees full 253 Fri, 17 Jul 2026 13:00:43 +0000 iB6u1m458kWlsNQE3g5k2rRl5WnhETxZ latest,wbmx,society & culture Karson & Kennedy latest,wbmx,society & culture Chef Jason Santos has 50,000 Bees Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture https://player.amperwavepodcasting.com?feed-link=https%3A%2F%

Chef Peter Garces didn't open By The Chef Pizza because he needed another job. He built it from the remains of a life that had been completely disrupted. Peter grew up in Brooklyn, where his earliest connection to food came from watching his mother cook. That sense of childhood wonder eventually became a serious culinary pursuit, taking him through culinary school, restaurant kitchens, and some of New York's most respected pizza operations. At Roberta's, he was unexpectedly left alone in front of a thousand-degree oven during a busy lunch rush—and made it through without burning a pie. At Apizza Regionale, the pressure nearly broke him, but it also sharpened his discipline. At Pizza Loves Emily, he saw pizza treated with the same creativity and seriousness as any other culinary craft. Then came Mama's Too. Peter became the primary pizzaiolo during a defining period for the restaurant. The pizzas photographed for its New York Times review were his, and when the review was published, the line wrapped around the block. One night, Peter trusted his instincts, ignored an instruction to limit the display, and filled the window with the full range of pizzas. Jerry Seinfeld walked in, discovered the vodka pie, and kept coming back. Peter finally felt like he belonged. Then his Brooklyn home burned down. The fire took nearly everything and forced him to leave the city that shaped him. When he arrived in Central Florida, his New York résumé did not automatically earn him respect, opportunity, or comparable pay. He had to begin proving himself all over again. With help from his parents, his lifelong friend and business partner Nigel Van Groningen, and the resources of Lakeland's Catapult business incubator, Peter launched a mobile pizza operation and quickly transformed it into a brick-and-mortar restaurant. Today, By The Chef Pizza represents far more than pizza. It carries the discipline Peter learned through martial arts, the knowledge passed down by mentors including Chef JJ Johnson, the experience earned inside demanding New York kitchens, and the belief his father placed in him when Peter needed it most. This episode is about family, fire, craft, resilience, fatherhood, and the difference between opening a restaurant and building a legacy. Key Takeaways Childhood wonder can become lifelong purpose when it is paired with discipline and experience. Mentorship matters, but the opportunity still has to be earned through work. Difficult kitchens can sharpen a chef's skills, even when the culture surrounding that education is flawed. Peter's time at Mama's Too gave him proof that he belonged among serious pizza professionals. Losing his home forced him to rebuild his career and identity in a completely different market. A strong résumé may open doors, but consistency is what earns trust in a new community. By The Chef Pizza was made possible through family support, friendship, Catapult, and Peter's willingness to prove the concept before asking others to believe. Peter sees pizza as both science and art—a blank canvas shaped by dough, sauce, texture, color, and restraint. His father's investment meant more than financial help; it represented belief from the person Peter respected most. The restaurant is only the beginning. Peter's larger goal is to build multiple concepts and create lasting security and opportunity for his family. 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.  

Chef and food waste expert Del Holland is back to share her tips on getting savvy in the kitchen, without compromising on taste.

Quyen Dinh was born and raised in the seaside city of Hoi An, Vietnam. She takes hungry and curious travelers to taste the best dishes her city has to offer. We talk about white rose dumplings, the best stall at the market, the influence of Chinese cuisine, and a chef who gets up at 1am every morning to make the noodles. Plus, Quyen tells me about growing up in Hoi An and her love for candy as a girl. [Ep 398] Show Notes Destination Eat Drink Substack Venice, Italy food & travel guide from Destination Eat Drink Hoi An lunchtime food tour Hoi An evening food tour

J-2 avant Espagne vs Argentine. La Big Apple monte-t-elle en température ? Ambiance, coulisses, dernières infos et premiers indices avec Cédric De Oliveira, en direct de New York. La finale sera à vivre en intégralité sur RFI ! (le 19 juillet 2026 à 19h TU / 21h (Paris)) ; - Espagne-Argentine : une finale pour l'histoire ! ; France–Angleterre : une petite finale… vraiment ? ; - Les cartons de la semaine ! New York passe en mode finale ! J-2 avant Espagne vs Argentine. La Big Apple monte-t-elle en température. Ambiance, coulisses, dernières infos et premiers indices avec Cédric De Oliveira, en direct de New York. La finale sera à vivre en intégralité sur RFI ! Espagne-Argentine : une finale pour l'histoire ! Deux styles. Deux visions du football. L'Espagne vise une , L'Argentine une . Elle rejoindrait l'Italie et l'Allemagne, juste derrière le Brésil. Et deviendrait la première nation à conserver son titre mondial depuis le Brésil en 1962. Qui écrira la plus belle page de son histoire Messi ou Yamal ? France–Angleterre : une petite finale… vraiment ? Le podium, l'honneur… et les adieux de Didier Deschamps. Mbappé toujours dans la course pour finir meilleur buteur ? À égalité de buts avec Lionel Messi, le capitaine des Bleus est devancé aux passes décisives. Un but ou plus pourrait tout changer. Les cartons de la semaine ! Vos meilleures vidéos, les coups de cœur, les coups de gueule… et les cartons de nos consultants. Qui décroche le ? Qui mérite le ou le ? Autour d'Annie Gasnier : Xavier Barret • Rémy Ngono • Benjamin Moukandjo • Manu Terradillos et Frédéric Suteau. Chef d'édition : David Fintzel. TCR : Laurent Salerno. Vidéo : Anne Dufort Cornilliet.     ► Le calendrier Coupe du monde ► Notre dossier spécial.

Geno McWilliams is the self-taught chef and owner of Lucia's Italian Kitchen in Effingham, Illinois, a 39-seat open kitchen Italian restaurant three hours south of Chicago that has become a destination in rural America. He spent decades as a construction contractor while teaching himself to cook, traveled with more cooking equipment than construction tools, fired pizzas in hotel rooms with an Ooni Koda, and opened Lucia's in November 2020. He is a member of the US Pizza Team and Women in Pizza certified.He attended the Rewiring Hospitality conference in Irvine, California the week before this recording. His biggest takeaway became the central argument of this entire episode: after years of obsessing over the food, the food is not the point. The food is the bonus. Hospitality is what brings guests back.Why Lucia's pre-shift meetings never discuss 86 items, cover counts, or operational details and spend every minute on one question: how are we going to make the guest experience better tonightThe difference between Italian and Italian American cuisine and why Geno built his menu around traditional Italian dishes in a town that walked in expecting fettuccine Alfredo and chicken ParmThe pasta economics that every small Italian restaurant needs to understand: 90 percent extruded, 10 percent stuffed, and why pushing that ratio in the wrong direction will destroy your labor and your consistencyAndré Natera and Geno McWilliams cover the wedding dance moment that went viral on social media, reading guests through body language and NLP, the Roman tonda meets New York style pizza hybrid that defines Lucia's pizza, the discovery that French toast originated in fourth century Rome, and the construction contractor financial discipline that gave Geno a foundation most self-taught chefs never develop. The episode closes with his Mount Rushmore of chefs by category, his yellow tape kitchen in honor of the Pittsburgh Steelers, and his tagline: cheaper than a ticket to Italy.GuestGeno McWilliams on Instagram → https://www.instagram.com/chefginomc/Lucia's Italian Kitchen on Instagram → https://www.instagram.com/luciaseffingham/Lucia's Italian Kitchen Website → https://luciasik.com/LinksSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

A TikTok review of a $38 Armenian basturma brisket sandwich has exploded into one of the biggest food controversies Los Angeles has seen all year. This week, Luca is joined by Taqueando producer Robert Haleblian, who's been following Glendale favorite Yerord Mas since its pop-up days, to unpack how one viral video ignited a debate about restaurant pricing, tradition, influencer culture, and why some cuisines are still expected to stay cheap. If you've seen the Richie Gaines, Yerord Mas, or Los Angeles Times discourse online, this is the conversation behind the headlines.Then it's time for Chef's Kiss / Big Miss with MY WIFE as the crew weighs in on Diarrhea Lettuce Summer, the rise of luxury all-you-can-eat buffets, Chipotle opening in Mexico, The Tasting Kitchen's return to Venice, and whether food media needs more people who've actually worked in restaurants.

A indústria de TV produziu 40% menos programas em 2026 do que no auge da Peak TV. Menos volume, mais prestígio. Mas será que isso significa mais qualidade, ou só menos opções para escolher os mesmos nomes de sempre?Este episódio investiga o Emmy 2026 em um momento de reorganização total do jogo. A HBO Max lidera com 122 indicações, mas a Apple TV+ surpreende como a "anti Netflix", apostando em curadoria enxuta e batendo recorde histórico. Enquanto isso, The Pitt aparece como a grande sensação do ano, resgatando o formato clássico da TV médica. Mas será hype de nostalgia ou mérito genuíno? E por que Rhea Seehorn finalmente sendo reconhecida parece uma reparação histórica atrasada demais?Rafael Arinelli, Thiago Muniz, Edu Sacer e Laysa Zanetti discutem a despedida de Hacks com números inéditos para uma comédia, o fenômeno Pluribus de Vince Gilligan, e as falhas estruturais do próprio Emmy, categorias definidas por minutagem, calendário confuso e a eterna injustiça dos telefilmes.Prestígio, nostalgia e tecnologia disputando o mesmo troféu. Quem sai na frente?• 05m18: Pauta Principal• 1h04m21: Plano Detalhe• 1h20m03: EncerramentoOuça nosso Podcast também no:• Spotify: https://cinemacao.short.gy/spotify• Apple Podcast: https://cinemacao.short.gy/apple• Android: https://cinemacao.short.gy/android• Deezer: https://cinemacao.short.gy/deezer• Amazon Music: https://cinemacao.short.gy/amazonAgradecimentos aos padrinhos: • André Marinho Moreira• Bruna Mercer• Charles Calisto Souza• Daniel Barbosa da Silva Feijó• Diego Alves Lima• Eloi Xavier• Guilherme S. Arinelli• Thiago Custodio Coquelet• Wilmar Arinelli Jr• William SaitoFale Conosco:• Email: contato@cinemacao.com• X: https://cinemacao.short.gy/x-cinemacao• BlueSky: https://cinemacao.short.gy/bsky-cinemacao• Facebook: https://cinemacao.short.gy/face-cinemacao• Instagram: https://cinemacao.short.gy/insta-cinemacao• Tiktok: https://cinemacao.short.gy/tiktok-cinemacao• Youtube: https://cinemacao.short.gy/yt-cinemacaoApoie o Cinem(ação)!Apoie o Cinem(ação) e faça parte de um seleto clube de ouvintes privilegiados, desfrutando de inúmeros benefícios! Com uma assinatura a partir de R$30,00, você terá acesso a conteúdo exclusivo e muito mais! Não perca mais tempo, torne-se um apoiador especial do nosso canal! Junte-se a nós para uma experiência cinematográfica única!Plano Detalhe:• (Layza): Série: The Americans• (Layza): Livro: Longo e claro rio• (Thiago): Minissérie: Cabo do Medo• (Edu): Série: Entrevista com o Vampiro• (Edu): Série: Elle• (Edu): Reality Show: 24 em 24: O Último Chef em Pé• (Edu): Reality Show: 100 Cozinheiros• (Edu): Minissérie: Notas da Última Fila• (Rafa): Instagram: Gabriel FrazãoEdição: ISSOaí

J-2 avant Espagne vs Argentine. La Big Apple monte-t-elle en température ? Ambiance, coulisses, dernières infos et premiers indices avec Cédric De Oliveira, en direct de New York. La finale sera à vivre en intégralité sur RFI ! (le 19 juillet 2026 à 19h TU / 21h (Paris)) ; - Espagne-Argentine : une finale pour l'histoire ! ; France–Angleterre : une petite finale… vraiment ? ; - Les cartons de la semaine ! New York passe en mode finale ! J-2 avant Espagne vs Argentine. La Big Apple monte-t-elle en température. Ambiance, coulisses, dernières infos et premiers indices avec Cédric De Oliveira, en direct de New York. La finale sera à vivre en intégralité sur RFI ! Espagne-Argentine : une finale pour l'histoire ! Deux styles. Deux visions du football. L'Espagne vise une , L'Argentine une . Elle rejoindrait l'Italie et l'Allemagne, juste derrière le Brésil. Et deviendrait la première nation à conserver son titre mondial depuis le Brésil en 1962. Qui écrira la plus belle page de son histoire Messi ou Yamal ? France–Angleterre : une petite finale… vraiment ? Le podium, l'honneur… et les adieux de Didier Deschamps. Mbappé toujours dans la course pour finir meilleur buteur ? À égalité de buts avec Lionel Messi, le capitaine des Bleus est devancé aux passes décisives. Un but ou plus pourrait tout changer. Les cartons de la semaine ! Vos meilleures vidéos, les coups de cœur, les coups de gueule… et les cartons de nos consultants. Qui décroche le ? Qui mérite le ou le ? Autour d'Annie Gasnier : Xavier Barret • Rémy Ngono • Benjamin Moukandjo • Manu Terradillos et Frédéric Suteau. Chef d'édition : David Fintzel. TCR : Laurent Salerno. Vidéo : Anne Dufort Cornilliet.     ► Le calendrier Coupe du monde ► Notre dossier spécial.

Everyone to the kitchen for one last time! Mark Radulich joins Alexis Hejna from Honeysuckle Rose Creations to look at the final season of the award-winning FX series, "The Bear. Prep the brussel sprouts, don't forget the raspberries, and remember, every second counts.Disclaimer: The following may contain offensive language, adult humor, and/or content that some viewers may find offensive – The views and opinions expressed by any one speaker does not explicitly or necessarily reflect or represent those of Mark Radulich or W2M Network.Mark Radulich and his wacky podcast on all the things:https://linktr.ee/markkind76alsohttps://www.teepublic.com/user/radulich-in-broadcasting-networkFB Messenger: Mark Radulich LCSWTiktok: @markradulichtwitter: @MarkRadulichInstagram: markkind76RIBN Album Playlist: https://suno.com/playlist/91d704c9-d1ea-45a0-9ffe-5069497bad59 

New figures show more than 6,300 people have been on Jobseekers Allowance for 10+ years — at a cost of around €800 million. So Adrian and Jeremy ask the blunt question: is there any excuse on God's earth for staying on the dole that long?The debate takes a turn when a “chef” claims he can't get work because “invaders” took the kitchen jobs!!!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's delusional “broken election system” speech was a bunch of explosive diarrhea.Then, on the rest of the menu, Mississippi teachers say the new state-mandated process for buying classroom supplies has been made more difficult; Trump is taking longer to approve disaster aid and denying Democratic states more frequently; and, in what surely must be ICE job requirements, the ICE officer who murdered an innocent man in Maine, has a history of domestic violence and serious mental health issues since childhood.After the break, we move to the Chef's Table where ICE arrested a human rights lawyer who fled the China crackdown on human rights lawyers, for deportation back to Beijing; and, Japan's parliament ruled only paternal-lineage men can become emperor, sparking concern that the measure could doom the already shrinking imperial family.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams “The Restaurant at the End of the Universe”Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Bottleneck Management was founded in 2001 by two college friends, Jason Akemann and Nathan Hilding, when they opened their first restaurant, Trace, in Wrigleyville. Since then, they’ve grown into a multi-brand hospitality company, with restaurants across the Chicago area, including Sweetwater Tavern & Grille on Michigan Ave, South Branch on the Chicago River, City Works, […]

White Mountain Apache chef Nephi Craig had an unconventional culinary path: from a reservation to a fine dining restaurant to cooking for 7,800 inmates while in county jail. Now he's the executive chef at Café Gozhóó. He spoke with Terry Gross about Native cuisine, getting sober, and bringing nutrition education and addiction treatment to his community on the reservation. His memoir is ‘Our Knives Will Save Us.' Also, John Powers reviews the big tech heist novel ‘Cloudthief' by Nathaniel Rich. Subscribe to our free weekly newsletter Follow us on Instagram Subscribe to our YouTube channel Check out the Fresh Air ArchivesSee pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

Television host and cookbook author Padma Lakshmi joins Sam to talk about her new show, America's Culinary Cup and how she's a triple threat on it serving as creator, executive producer, and host. She reveals if she brought anyone from Top Chef with her, why it is important to set the contestants up for success, and why we crave shows where we can witness expertise. Padma talks about ten years of working with the ACLU, why her book is the antidote to Stephen Miller, and what it will take for food consumers to understand the effects of immigration raids on the food ecosystem. They commiserate on the problems of food waste and “day old” food laws, the newly inverted food pyramid, and engaging in estrogen wars with your teenage daughters. Plus they delve into why Padma really doesn't think of herself as a chef, her comedy career and why there's nothing better than a live audience. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors. See ⁠omnystudio.com/listener⁠ for privacy information. Learn more about your ad choices. Visit megaphone.fm/adchoices

Celebrity chef, television host, and culinary storyteller Chef Bren Herrera joins Gracias, Come Again for an inspiring conversation about culture, resilience, identity, and the journey that made her one of the most recognizable Afro-Latina chefs in media. Known as the host of Culture Kitchen on MyCLEO.TV, Chef Bren opens up about her Cuban heritage, her unwavering love for Cuba, and why she's passionate about seeing the island one day become free. She shares the emotional story of her parents fleeing Cuba and building a new life in the United States, while reflecting on what it means to proudly represent the Afro-Latino community. Beyond the kitchen, Bren discusses how she intentionally uses social media to spread joy, love, dancing, positivity, and authenticity in a world that often needs more of it. She also shares why being the "cool tía" is one of her favorite roles, and how her nieces have become part of her television journey by joining her in the kitchen. Whether you're passionate about food, Afro-Latino culture, Cuba, family, or chasing your dreams, this episode is packed with heartfelt stories, laughs, and inspiration.

Sitting down with a dream team of comedy all-stars, Will Ferrell, Molly Shannon, Luke Wilson, Jimmy Tatro, and Fortune Feimster to discuss the new Netflix series “The Hawk”. Also, they'll all play a game of “Putt or Dare”! Plus, chef and cookbook author Mika Leon shares a delicious chipotle shrimp tostada recipe. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

A Mexican food renaissance is happening in Philly. Chefs at restaurants like Amá, Condesa, and Sor Ynez are telling stories of culture through food by reimagining traditional dishes and curating unique restaurant experiences. Host Trenae Nuri sits down with food contributor Alisha Miranda to discuss why Philly has such a vibrant Mexican food scene. Then, they go on a tour around town to Miranda's favorite spots for Mexican food.  Read Alisha's full story for Condé Nast Traveler here.  Our newsletter has Philly news & events in your inbox every weekday morning. Call or text us: 215-259-8170 Instagram: @citycastphilly Support our show and get great perks as a City Cast Philly Neighbor: membership.citycast.fm Advertise on the podcast or in the newsletter: citycast.fm/advertise Learn more about the sponsors of this episode: Brooklyn Bowl Philly Philadelphia Union

RADIO FOOT INTERNATIONALE - Jeudi 16 juillet à 18h10 (Paris) / 16h10 TU - RFI • YouTube Live • Facebook Live. Au sommaire : L'Argentine, renversante et toujours insubmersible ! ; Angleterre : encore le syndrome des grands rendez-vous ? ; Espagne–Argentine : la finale rêvée ! ; FIFA–Trump : Infantino a-t-il franchi la ligne rouge ? L'Argentine, renversante et toujours insubmersible ! Deuxième finale mondiale consécutive pour l'Albiceleste, tombeuse de l'Angleterre après avoir été menée. Force mentale, maîtrise collective et ajustements tactiques de Scaloni : comment l'Argentine a-t-elle encore fait basculer un match mal engagé ? Avec Carlos Bianchi, ancien entraîneur de Boca Juniors, en direct de Buenos-Aires, pour décrypter cette qualification et la ferveur argentine. Angleterre : encore le syndrome des grands rendez-vous ? Tuchel a-t-il perdu son duel tactique face à Scaloni ? Son coaching est-il en cause ? Pourquoi les Three Lions échouent-ils encore aux portes de la gloire ? Espagne–Argentine : la finale rêvée ! Messi–Yamal : le couronnement ou la transmission ? D'une photo devenue mythique en 2007 à une finale de Coupe du monde, dix-neuf ans plus tard. FIFA–Trump : Infantino a-t-il franchi la ligne rouge ? L'intervention de Donald Trump dans l'affaire Balogun relance les soupçons d'ingérence politique. Gianni Infantino est désormais visé par une plainte : la FIFA peut-elle encore garantir son indépendance et sa neutralité ? Cette polémique peut-elle le fragiliser au point de lui faire perdre la présidence de la FIFA ? Autour d'Annie Gasnier : Étienne Moatti, Salim Baungally et David Lortholary. Chef d'édition : David Fintzel. TCR : Laurent Salerno.     ► Le calendrier Coupe du monde ► Notre dossier spécial.

Grant Achatz (Alinea, Next, The Aviary) is an award-winning chef, restaurateur, and culinary innovator. Grant joins Armchair Expert to discuss growing up in small-town Michigan working in his family's diner, rebuilding a GTO with his father, and discovering the emotional power of food. Grant and Dax talk about training under Charlie Trotter and Thomas Keller, reinventing fine dining at Alinea, and battling stage IV tongue cancer at the height of his career. Grant explains why great meals are really about storytelling, how he sees AI as a beneficial tool in his work, and why pursuing excellence requires constant evolution.Check Allstate first for a quote that could save you hundreds: https://www.allstate.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today, Josh and Nicole taste and rank the most expensive fast food items on the market.Leave us a voicemail at (833) DOG-POD1Check out the video version of this podcast:https://www.youtube.com/@ahotdogisasandwich

Chef Jason Santos full 355 Wed, 15 Jul 2026 13:00:41 +0000 Ll4jrQncJAMcDIRt3YAQ2n7RbDTR4mYA latest,wbmx,society & culture Karson & Kennedy latest,wbmx,society & culture Chef Jason Santos Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amperwave.

As humans we have spent a majority of our lives outdoors until very recently, when in a short time, we spend almost all of our time indoors and even in our short exposures to the outdoors we are not opening ourselves to the true benefits of nature. I don't believe in hacks and shortcuts and secrets to health, and this episode contains none of that. It points to data and I think you'll agree, common sense. We are spending ever more amounts of time and money on therapies and strategies and looking for the next magic cure, and as a board certified medical doctor, John has put his focus on being outdoors and getting his hands dirty. I find his insight more than compelling, but convicting. And his focus is on what anyone can do, anywhere, to get the free and deep benefits from being outside and nature, even if it's merely gazing at the sky for 10 minutes. John La Puma you may know from ChefMD™ and is a two-time New York Times bestselling author, board-certified internist, and professionally trained chef who pioneered Culinary Medicine. He now pioneers EcoMedicine from his small regenerative teaching farm. His new book, Indoor Epidemic, reveals how spending 93% of life indoors steals sleep, focus, and years, and how reclaiming just 7% outdoors can restore them using the evidence-based Outdoor Rx framework. This is clinically validated intervention, presenting nature as foundational medicine, an essential component of health and the missing pillar in optimizing longevity and healthspan. One of John's primary advocates and friends is Dan Buettner, famous for his research on the Blue Zones and its inhabitants who make up the happiest and healthiest demographic on the planet. Sign up for your $1/month trial period at shopify.com/kevin Go to shipstation.com and use code KEVIN to start your free trial. Learn more about your ad choices. Visit megaphone.fm/adchoices