Podcasts about chefs

One of the most influential chefs in the world has been accused of tormenting his staff physically and psychologically. This episode was produced by Avishay Artsy, edited by Jolie Myers, fact-checked by Andrea López-Cruzado, engineered by Patrick Boyd and David Tatasciore, and hosted by Sean Rameswaram. Chef Rene Redzepi in Copenhagen. Photo by Thibault Savary / AFP via Getty Images. Listen to Today, Explained ad-free by becoming a Vox Member: vox.com/members. New Vox members get $20 off their membership right now. Transcript at ⁠vox.com/today-explained-podcast.⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris and Andy talk about the exciting trailers for ‘Dune: Part Three' (6:44) and ‘Spider-Man: Brand New Day' (15:10) before reacting to the ongoing story behind the now-canceled ‘Buffy the Vampire Slayer' reboot (27:25). Then they break down ‘The Pitt' Season 2, Episode 11 and the much-discussed ICE story line (39:59). Later, they recap the three-episode series premiere of ‘The Madison,' Taylor Sheridan's new show starring Michelle Pfeiffer and Kurt Russell (0:00), and quickly check in on ‘Top Chef' (0:00). ‘Peaky Blinders: The Immortal Man' on Netflix March 20. Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Friend of the show Chef José Andrés stops by to help Stephen launch the brand new “The Last Show” t-shirt, which is available now at colbertlateshow.com/ebay with all profits going to World Central Kitchen. Next, the chef & humanitarian is cooking with fire as he teaches Stephen how to make his signature paella dish and a red-hot rum drink. 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

"Do you have any Emmys, Dan?" David Samson is here to discuss the new WNBA Collective Bargaining Agreement. David believes this is a massive win for the owners and calls any other interpretation 'spin,' but after Jeremy and Mike offer counterpoints, it leads Mike to turn to Jeremy off-microphone to say 'I think we bodied him.' Learn more about your ad choices. Visit podcastchoices.com/adchoices

About :Festa Italiana Charlotte: Ciao! St. Anthony Foundation of Charlotte welcomes you to The 21st Annual Festa Italiana Charlotte: An Italian Food & Wine Festival.Our All-inclusive event features 25+ Culinary Partners showcasing Italian and Italian-American cuisine and beverages during our Grand Tasting experience. Guest can anticipate Live Performances, Chef Demonstrations, Italian Sports Car Exhibit, Art Show, an Italian Village Market and more in the heart of Uptown Charlotte, NC. Spring Cocktail Attire is encouraged.We invite you to join us for one the premier Italian Food & Wine events in the Southeastern U.S.Bio:Chef and entrepreneur Majid Amoorpour is the driving force behind The Everyday Market, a European-style cafe and market with locations in Belmont and Charlotte, North Carolina. An internationally trained pastry chef who began his career in Sweden and worked across Europe before co-founding Charlotte's Bistro La Bon, Amoorpour centers his culinary philosophy on the "everyday" rather than the occasional. He prioritizes technique over complexity, advocating for focused, small menus of 10 to 15 scratch-made items perfected to the highest quality within a community-centered environment.Bio:Dr. Vincent E. Voci is a board-certified, fellowship-trained plastic surgeon based in Charlotte, North Carolina, with over 35 years of private practice experience and a distinguished medical background including degrees from the University of Louisville and training at Duke University. Beyond his clinical expertise—which includes pioneering the first medical spa in North Carolina and introducing procedures like Botox and liposuction to the region—Dr. Voci is widely recognized as the Founder and Chair of Festa Italiana Charlotte. Inspired by his family's Italian roots, he established the festival in 2006 as a cultural and humanitarian event hosted by the St. Anthony Foundation of Charlotte, which he also chairs. Under his leadership, the festival has grown from a small gathering to a major annual gala in Uptown Charlotte, raising over $300,000 for Nevins Inc. to support individuals with intellectual and developmental disabilities. A Fellow of the American College of Surgeons, Dr. Voci continues to balance his surgical milestones in reconstructive and cosmetic surgery with a deep commitment to community service and Italian heritage.Website: https://www.festaitalianacharlotte.org/

Top Chef Season 23 Ep 2 Recap Top Chef fans dive in with Haley Strong and Chef Jim Smith as they walk through Season 23, Episode 2, spotlighting bold creative dishes and kitchen strategy. With guest judge Mei Lin in the kitchen and a challenge built around pairing savory dishes with gelato and sorbetto, the chefs face a round full of tricky flavor combinations and inventive cooking choices. The episode heats up—literally—as the contestants head into a progressive “spice ladder” elimination challenge featuring the notorious Carolina Reaper pepper. Haley and Chef Jim break down the Quickfire, where chefs must carefully match savory plates to regional Talenti gelato flavors—like caramel cookie crunch and Pacific Coast pistachio—while balancing sweetness with ingredients like crispy provolone, artichokes, and curried cauliflower. They share behind-the-scenes insights on chef techniques, lessons learned from personal spicy food misadventures, and what it takes to pair desserts with unexpected dishes. The team then explores the fiery elimination challenge: two teams of seven work together to serve a spicy seven-course meal that gets hotter with every plate, navigating kitchen logistics, time constraints, and a high-stakes protein selection. Haley and Jim highlight: Chefs’ strategies for pairing savory foods and desserts, and why some regional flavors like mango sorbet made the challenge easier—or tougher. The risks of spicy dishes, from a hospital trip after eating peppers in Thailand to the infamous Carolina Reaper farm visit, and advice on handling heat safely in the kitchen. Standout dishes, including Lawrence's lamb borek and Rhoda's pepper braised short rib, plus creative spins like fufu espuma and crispy skin provolone. Critical mistakes, such as using the wrong cut of lamb for a braise, and tough decisions at judges' table, with thoughts on how chefs could have adapted. Friendly banter about kitchen gear, local ingredients, and why even a simple dish or creative pie can make a strong impression. What happens when flavor, heat, and time pressure collide in the Top Chef kitchen—and who finds the sweet spot between risk and restraint? Don't miss this in-depth breakdown of fierce cooking, flavor pairing, and spicy competition from a chef's insider perspective. Listen now for all the key strategies, food science tidbits, and culinary debates from the Top Chef arena! Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Ce mercredi 18 mars 2026, l'ancien Chef de l'Élysée a fait ses débuts dans l'émission ! Retrouvez tous les jours le meilleur des Grosses Têtes en podcast sur RTL.fr et l'application RTL.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chef Jason Santos vs The Walking Taco full 390 Wed, 18 Mar 2026 13:07:09 +0000 uFR7myBOIQ5sKqB7Hye1itVph8JUSayJ latest,wbmx,society & culture Karson & Kennedy latest,wbmx,society & culture Chef Jason Santos vs The Walking Taco 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 False https://player.amperwavepodcasting.com?feed-link=https%

Chef Jason Santos Part 2 full 233 Wed, 18 Mar 2026 13:08:40 +0000 WLp4903OjWuvC5jmr8GvEA8e5SJaOjTt latest,wbmx,society & culture Karson & Kennedy latest,wbmx,society & culture Chef Jason Santos Part 2 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 False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.a

In this episode of Add Passion and Stir, Billy Shore and Debbie Shore talk with three internal leaders about how Share Our Strength sustains and grows its mission in a turbulent time for nonprofits. Chief Revenue Officer Leah Ray, individual giving lead Karen Barr, and corporate partnerships veteran Allison Shuffield share how a diversified, $75 million revenue portfolio, “unrelenting commitment to hospitality,” and authentic relationships with donors fuel No Kid Hungry's work for kids and families.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I'm back and starting the eighth season, we're visiting a small Vietnamese joint celebrating its 5th anniversary this month. Meet Hung, a charismatic, soft spoken owner and chef of Hung's Kitchen. Nestled between Izakayas and Pachinko parlors near Kamata Station, this welcoming restaurant attracts those craving authentic Banh Mi and Pho. Even though his food speaks volumes, Hung's excellent service and constant effort to be part of the community invokes tangible warmth that brings locals and visitors together. If you're in Tokyo and want some Vietnamese deliciousness, visit Hung's Kitchen.For more info on the Nakameguro Taproom and other Baird Beer taprooms, please visit:  http://Bairdbeer.com/To donate and buy drinks for the guests  of my podcast:https://ko-fi.com/madeinjapanpodcastIG & FB:  @madeinjapanpodcastEmail:  japanmademepodcast@gmail.com

Danielle Kartes returns for her third visit to The 1000 Hours Outside Podcast, and this conversation is about so much more than food. Ginny Yurich and Danielle talk about cooking with kids, making do with what you have, learning through failure, feeding people as an act of love, and the surprising ways ordinary kitchen work builds confidence, resilience, creativity, and connection. They also dive into Danielle's joyful new children's cookbook, My Very First Baking Book, her work on Next Level Chef, and the deeper story underneath it all: that a beautiful life is often built with imperfect ingredients, open hands, and the courage to keep creating anyway. Find Danielle at Rustic Joyful Food, explore My Very First Baking Book and My Very First Cookbook. A huge thank you to our sponsors! Check them ALL out below:  BetterHelp: Visit  ⁠www.BetterHelp.com/1000HOURS⁠  today to get 10% off your first month. Quince - Visit ⁠www.quince.com/outside⁠ and get free shipping and 365 day returns Woom Bikes - Go to⁠ woom.com⁠ and use code OUTSIDE10 at checkout for 10% off your bike purchase KiwiCo- Get up to 50% off your first monthly crate at ⁠www.kiwico.com ⁠ and use code 1000hours. Pocket Hose - text OUTSIDE to 64000 to.get a FREE, 360 degree rotating pocket pivot, AND a FREE thumb drive nozzle with purchase. IXL Learning - Head to ⁠www.ixl.com/1000hours⁠ to get an exclusive 20% savings on your membership Wayfair - Go to ⁠www.wayfair.com⁠ and shop all things home Cure Hydration- head to ⁠www.curehydration.com/outside⁠ to find a retailer near you Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us as we explore the transformative power of food, traditional cooking techniques, and mindful eating with Chef Whitney Aronoff. Discover how to make healthier choices, understand food preparation, and embrace a holistic approach to wellness through food.   Keywords food sustainability, healthy eating, traditional cooking, mindful eating, wellness, chef tips, food choices, nutrition, holistic health, food preparation   Key  topics Food as the foundation for health Traditional cooking techniques and seasonality Mindful eating and intuitive food choices   Sound bites "Food is the foundation for good health" "Your body craves what it needs" "Avoid fried foods and processed oils"   Chapters 00:00 Introduction to the Podcast and Guest 00:22 Chef Whitney's Journey to Food Healing 01:17 Self-Healing Through Food and Traditional Preparation 03:03 Key Lessons from Culinary School: Seasonality and Supportive Foods 04:25 Holistic Approach: Physical, Emotional, and Spiritual Well-being 05:33 The Impact of Food Choices on How You Feel 06:10 Restaurant Food and How to Order Mindfully 10:16 Questions to Ask When Dining Out for Better Health 13:35 Understanding Food Preparation and Ingredients 15:08 Avoiding Unhealthy Fats and Processed Foods 16:15 The Role of Coconut Milk and Traditional Oils 18:05 Traditional Oils and Their Regional Uses 20:59 Simple, Nourishing Meals for Daily Life 24:06 The Power of Spices and Homemade Blends 27:00 Nostalgia and Emotional Connections to Food 28:54 Integrating Traditional Medicine and Food Wisdom 31:12 Resonance and Intuitive Eating 33:12 Good, Better, Best: Making Food Choices 34:11 Selecting Quality Broth and Stock 36:33 Practical Tips for Eating Well on the Go 39:47 The Simplicity of Healthy Eating 43:40 The Power of Presence and Intention in Cooking 45:24 Using Frequency and Water to Enhance Food Energy 47:54 Connecting with Chef Whitney and How to Follow Her 50:03 Closing Remarks and Resources   Resources starseedkitchen.com - https://starseedkitchen.com Whitney Aronoff on Instagram - https://www.instagram.com/whitneyaronoff Whitney Aronoff on TikTok - https://www.tiktok.com/@whitneyaronoff Arowan (Los Angeles store) - https://www.arowan.com The Buttery (Orange County butcher shop) - https://thebuttery.com  

Today on Flavors Unknown, I'm talking with Matt Sartwell, owner of Kitchen Art and Letters in Manhattan. He shares insights on the evolving world of food books, the importance of niche markets, and the future of culinary literature. Discover how curated bookstores thrive in the digital age, the impact of diverse culinary cultures like Madagascar, and practical advice for aspiring authors and chefs. Key topics The role of niche bookstores in the digital ageThe significance of food culture books about MadagascarHow chefs and culinary professionals engage with food literatureThe challenges and opportunities in food publishingThe future of culinary books and the importance of diversity What you’ll learn from Matt Sartwell 00:00 Introduction to Culinary Literature and Book Publishing 06:12 The Evolution of Book Publishing in the Culinary World 10:51 The Role of Curated Bookstores in a Digital Age 15:40 Influence of Chefs on Culinary Literature 20:19 The Curious Chef: Reading Habits and Innovation 22:37 Generational Perspectives in Culinary Arts 24:04 Essential Reads for Aspiring Chefs 25:10 Exploring Hospitality and Leadership in Restaurants 26:27 Culinary Exploration in Madagascar 31:57 Uncovering Underrated Cuisines 34:07 Rapid Fire Insights on Food Literature 40:27 Outro Episode 207.mp3 Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Kitchen Arts & Letters Instagram Facebook Links mentioned in this episode Kitchen Arts & Letters Bookstore SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

La chef mexicana radicada en Australia Rosa Cienfuegos presenta su último libro La Mesa Mexicana, una celebración de la diversidad regional de la gastronomía de México y fue seleccionada entre los mejores libros culinarios para los prestigiosos André Simon Awards del Reino Unido.

Dave makes a version of New Mexico green chile stew for his friend, chef and scientist Chris Young. Chris also walks Dave through how to make the best french fries at home—from the freezer! Dave and Chris talk about their mindsets regarding the intersection of food and science, what they look for in restaurants now that they're older, and taking creative risks. Learn more about Chris Young Cooks: https://chrisyoungcooks.com/ Watch Chris Young's videos on YouTube: https://www.youtube.com/@ChrisYoungCooks Watch Chris' soufflé video: https://www.youtube.com/watch?v=rU5u9UzZnEU&t=394s Learn more about Combustion Inc: https://combustion.inc/ Learn more about Modernist Cuisine: https://modernistcuisine.com/books/modernist-cuisine/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Check out The Fat Duck cookbook: https://amzn.to/40mo19d Check out Harold McGee's book On Food and Cooking: https://amzn.to/4rp2NlS Learn more about Tire Shop Taqueria: https://www.yelp.com/biz/tire-shop-taqueria-los-angeles Learn more about Frontier Restaurant: https://www.frontierrestaurant.com/ Learn more about Sushi Sonagi: https://www.exploretock.com/sushi-sonagi-gardena/ Learn more about Arpège: https://www.alain-passard.com/en/ Check out Heston's Blumenthal's perfect French fry recipe in 'Pursuit of Perfection': https://www.youtube.com/watch?v=MCB9jIpNGzY Learn more about Morton's: https://www.mortons.com/ Learn more about Joe's Stone Crab: https://joesstonecrab.com/ Host: Dave Chang Guest: Chris Young Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Michael Berger, Abby Zidonis, Marcus Yasui, Michael Delgado, Elizabeth Styles Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this podcast extra, Chef Mario Carbone joins Ari Melber for a conversation about restaurants, cooking and his path from shucking shrimp to building the Carbone empire. Then Ari hosts Ish from The Joe Budden Podcast for an extended discussion on rap today, Jay-Z, Jay Electronica, Lyor Cohen, haters, the impact of streaming, music that plays best outside and even the “Verizon Man.” These new interviews are a Beat bonus from our podcast series “The B-Side.” Real talk and Ari's extended conversations off air. To listen to this show and other MS podcasts without ads, sign up for MS NOW Premium on Apple Podcasts. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Claim your complimentary gift of my exclusive mini weight care guide today!Link: Weight Care Guide — Dr. Francavilla Show (thedrfrancavillashow.com)Ever wonder why you literally can't stop thinking about food?For a long time, weight management advice was basically “eat less, move more.” But honestly, it's way more complicated than just willpower. Biology, hormones, metabolism, and your brain all totally play a role in why we eat and how our bodies handle weight.Family physician and obesity medicine specialist Dr. Laure DeMattia has decades of experience, both in the clinic and with her own weight journey. She's also the author of The Four Food Cues: Why Your Brain Won't Shut Up About Food and How to Fix It, which dives into the biological and behavioral signals that influence our eating habits—basically, why our brains are always nudging us toward snacks.Dr. DeMattia breaks down how understanding food cues, using frameworks like CHEF—Cravings, Hunger, Energy, Fullness—and knowing the role of medications like GLP-1s can make weight management way more doable, compassionate, and honestly less stressful.In This Episode, We Cover:Why This Book Was Written – The story behind Dr. Demattia's book and why sharing real, science-based info is so needed right now.Why Food Is Always on Your Mind – Cravings, energy dips, delayed fullness… why your brain is basically obsessed with snacks.From Cravings to Fullness – Using the CHEF framework to notice your body's signals without obsessing over every single calorie.Why Taking Care of Yourself Matters for Your Kids – Little self-care habits actually teach your kids that looking after yourself is normal.GLP-1s: Amazing for Some, Not Everyone – Medications that help curb hunger, but not a one-size-fits-all thing.Shifting the Goal: From Thinness to Health – Forget chasing the scale—focus on strength, energy, and just feeling good in your body.Understanding your food cues and all your options is about curiosity over blame, and science over shame. Whether it's using CHEF, trying GLP-1s, or exploring other approaches, Dr. DeMattia gives patients ways to approach weight management that actually fit real life.Want all the deets and full insights? The conversation is totally laid out in the episode.Connect with Laure:Book: The 4 Food Cues: Why Your Brain Won't Shut Up About Food and How to Fix ItYoutube: Navigating Obesity with Dr. DConnect with me:Instagram: doctorfrancavillaFacebook: Help Your Patients Lose Weight with Dr. FrancavillaWebsite: Dr. Francavilla ShowYoutube: The Doctor Francavilla ShowGLP Strong: glpstrong.com

Welcome to March in Philadelphia: one day it's 80 degrees outside, and the next it's snowing. Late-winter flavors are in season, but when you get that brief taste of warm weather, you're craving summer produce. If your palette is confused, you've come to the right place. With help from Josh Moore, aka @JoshEatsPhilly, Eli and Marisa create your Philly dining checklist, from multi-course dinners to easy take out. Plus: Chef Tim Dearing of Úle tells the story behind a special dinner happening this week, benefitting the Everywhere Project, which supports harm reduction and overdose prevention in Philly. (02:17) Knowing your server's name (05:13) Chef Tim Dearing discusses the charity dinner in honor of Rye Crofter (24:15) Whatcha Been Eatin' with JoshEatsPhilly: bookmark these restaurants now! (42:00) Why Philly "false spring" is hard for chefs (47:48) Chef and Restaurant Happenings  And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

What will be the ingredient of the day? Join the Dipperz as they meander through Iron Chef America (2005-2018), the second adaptation by Food Network of the original Iron Chef Japan. Love it or hate it, this revolutionary TV show changed the face of cooking entertainment forever and Sarah and Lauren are going to talk all over it! Email the pod: dipperzpod@gmail.comSupport the pod: www.patreon.com/dipperzInstagram: @dipperz_podcast

Antoine Meunier, rédacteur en chef du site Lachroniquespatiale.com, était l'invité de François Sorel dans Tech & Co, la quotidienne, ce lundi 16 mars. Il s'est penché sur la réparation de la fusée Artemis II et son nouvel objectif au 1er avril pour l'envoi d'astronautes vers la Lune, sur BFM Business. Retrouvez l'émission du lundi au jeudi et réécoutez la en podcast.

Pour cet épisode de Sous Écoute, Mike reçoit Arnaud Soly et Chef John Mike pour parler des Nuls en chef et de recettes d'iguanes.---------Pour vous procurer la Ward Vodka - http://wardvodka.ca/ et la Ward Diet Cola  - http://wardcola.ca/Pour vous procurer des billets du spectacle Modeste - https://mikeward.ca/fr--------Patreon - http://Patreon.com/sousecouteTwitter - http://twitter.com/sousecouteFacebook - https://www.facebook.com/sousecoute/instagram - https://www.instagram.com/sousecouteTwitch - https://www.twitch.tv/sousecouteDiscord - https://discord.gg/6yE63Uk ★ Support this podcast on Patreon ★

Der Fall John Friedrich gilt als einer der spektakulärsten Betrugsfälle der australischen Geschichte. In den 1980er-Jahren steigt der illegal aus Deutschland eingewanderte Hochstapler vom Mitarbeiter einer kleinen Rettungsorganisation zum gefeierten Chef des National Safety Council of Australia auf. Unter seiner Führung wächst die Organisation rasant – und Friedrich wird zum nationalen Helden. Doch hinter dem strahlenden Image verbirgt sich ein gigantischer Betrug. Schließlich ist es ein hartnäckiger Mann, der das Kartenhaus zum Einsturz bringt und die wahre Identität des Mannes aufdeckt.

durée : 00:02:44 - Regarde le monde - « Vous préférez JD Vance ? Ou vous préférez Marco Rubio ? » C'est, paraît-il, l'une des questions favorites de Donald Trump, ces derniers temps. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

We talk crazy food combos and build plus its Jeffy's Birthday!

KCBS Radio's Foodie Chap Liam Mayclem visits Chef Michele McQueen of Lucy Blue, Oakland. On the menu, conversation about Oakland Restaurant Week and the many reasons you need to explore the diverse, flavorful food of the “510,” or “The Town.”

Send a textThe guys bring William Naeve on to discuss how potato salad should be made. Of course other topics come up. William is the chef in the Chef and Ref podcast and apparently the Mr. Rogers of his neighborhood. If in the Long Beach, CA, area 3/19 check out the Fried Laughs show, 1115 E. Warlow Road. Who likes warm potato salad? Carrots? Raisins? Skins on or off?Support the showThree cousins who share very little in common except for DNA. Want to save money and have a great resort or cruise experience? Contact Erinn Willems 661-706-2819 or erinn.Willems@avoynetwork.com. For great marketing and web design contact Galanova.com Check out 3-cousins.com for merchandise and fun stories. Contact show bts3cousins@gmail.comYou can support the show and come on the show to discuss a topic.

Hometown Radio 03/13/2026 4p: Brian Collins Chef and former owner of Ember talks about his culinary journey

Robby the chef has lots of endearing qualities. He can make over 5000 dishes, he's a consistent cook, and he's never late for work. But he's not a human. It is a 750 lb. stainless steel robot. With a rotating wok at its center. It's a wok-bot. Automation has changed many industries. But automation only started entering restaurant kitchens in the past couple decades. Which raises the question – what will robots mean for the restaurant industry? How will automation change jobs and how will it change the very food we eat?Today on the show, we talk with a Nobel prize-winning economist, Daron Acemoglu, about when automation is complementing or displacing workers. And we decide to put this wok-bot to the test. We pit a human chef against Robby the wok-bot in a head-to-metalhead smackdown. Further Listening/Reading:How AI could help rebuild the middle class The Big Red Button Check out our AI series: Planet Money makes an episode using AIWhy Nations Fail, America Edition (newsletter)A New Way To Understand Automation (newsletter)Get your book tour tickets here. / Pre-order the Planet Money book and get a free gift.Subscribe to Planet Money+Listen free: Apple Podcasts, Spotify, the NPR app or anywhere you get podcasts.Facebook / Instagram / TikTok / Our weekly Newsletter.This episode was hosted by Erika Beras and Justin Kramon. It was produced by Sam Yellowhorse Kesler. It was edited by Jess Jiang. It was fact-checked by Sierra Juarez and engineered by Robert Rodriguez with help from Cena Loffredo. Interpretation help from Huo Jingnan. Alex Goldmark is Planet Money's executive producer.To manage podcast ad preferences, review the links below:See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Food loss and waste account for up to 10% of global greenhouse gas emissions and cost $1 trillion annually, according to the United Nations. About a third of all food grown on the planet gets wasted, rather than eaten. In developing countries, waste usually occurs between the field and the store, due to poor infrastructure, lack of refrigeration, and broken supply chains. In rich countries, most waste happens after food reaches the store, where consumers don't buy imperfect food – or buy too much and toss what they don't get around to consuming. How much pollution, deforestation and starvation could be reduced if we got this problem under control? And how can new tech, including AI, be brought to bear on the problem? Guests: Matt Rogers, Co-Founder and CEO, Mill Industries; Co-Founder, Nest Page Schult, CEO, Topanga  Kayla Abe, Co-Owner, Shuggie's David Murphy, Co-Owner and Chef, Shuggie's For show notes, related links, and episode transcript, visit climateone.org/podcasts. Highlights: 00:00 – Intro 04:30 – Matt Rogers on surviving Hurricane Andrews and his climate journey 06:30 – On the climate impact of HVAC and the creation of Nest thermostat 08:30 – On creating Mill food recycler and addressing food waste 13:45 – Partnership with Whole Food to recycle food waste and feed it back to chickens 17:00 – On AI as a tool for climate solutions 19:30 – Clean tech in Silicon Valley  23:00 – Matt Rogers shares his views on advocacy, philanthropy and impact investing 30:00 – Shuggie's restaurant sources ingredients that would otherwise be wasted 37:00 – David Murphy makes the case for sustainable food and upcycled ingredients 40:00 – Page Schult on global impact of food waste 44:00 – Topanga's work providing reusable food containers for college campuses 52:30 – Thinking about it circularity as systems change 54:00 – Role of AI in reducing food waste in commercial kitchens 58:00 – Climate One More Thing ********** Support Climate One by going ad-free! By subscribing to Climate One on ⁠⁠Patreon⁠⁠, you'll receive exclusive access to all future episodes free of ads, opportunities to connect with fellow Climate One listeners, and access to the Climate One Discord. Sign up today at ⁠⁠patreon.com/ClimateOne⁠⁠.  Ad sales by ⁠⁠Multitude⁠⁠. Contact them for ad inquiries at ⁠⁠multitude.productions/ads⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Food loss and waste account for up to 10% of global greenhouse gas emissions and cost $1 trillion annually, according to the⁠ United Nations⁠. About a third of all food grown on the planet gets wasted, rather than eaten. In developing countries, waste usually occurs between the field and the store, due to poor infrastructure, lack of refrigeration, and broken supply chains. In rich countries, most waste happens after food reaches the store, where consumers don't buy imperfect food – or buy too much and toss what they don't get around to consuming. How much pollution, deforestation and starvation could be reduced if we got this problem under control? And how can new tech, including AI, be brought to bear on the problem? Guests: Matt Rogers, Co-Founder and CEO, Mill Industries; Co-Founder, Nest Page Schult, CEO, Topanga  Kayla Abe, Co-Owner, Shuggie's David Murphy, Co-Owner and Chef, Shuggie's For show notes, related links, and episode transcript, visit climateone.org/podcasts. Highlights: 00:00 – Intro 04:30 – Matt Rogers on surviving Hurricane Andrews and his climate journey 06:30 – On the climate impact of HVAC and the creation of Nest thermostat 08:30 – On creating Mill food recycler and addressing food waste 13:45 – Partnership with Whole Food to recycle food waste and feed it back to chickens 17:00 – On AI as a tool for climate solutions 19:30 – Clean tech in Silicon Valley  23:00 – Matt Rogers shares his views on advocacy, philanthropy and impact investing 30:00 – Shuggie's restaurant sources ingredients that would otherwise be wasted 37:00 – David Murphy makes the case for sustainable food and upcycled ingredients 40:00 – Page Schult on global impact of food waste 44:00 – Topanga's work providing reusable food containers for college campuses 52:30 – Thinking about it circularity as systems change 54:00 – Role of AI in reducing food waste in commercial kitchens 58:00 – Climate One More Thing ********** Support Climate One by going ad-free! By subscribing to Climate One on ⁠⁠⁠Patreon⁠⁠⁠, you'll receive exclusive access to all future episodes free of ads, opportunities to connect with fellow Climate One listeners, and access to the Climate One Discord. Sign up today at ⁠⁠⁠patreon.com/ClimateOne⁠⁠⁠.  Ad sales by ⁠⁠⁠Multitude⁠⁠⁠. Contact them for ad inquiries at ⁠⁠⁠multitude.productions/ads⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Au sommaire du Café des Sports, ce vendredi 13 mars 2026 à 16h10 TU et 21h10 TU sur RFI & 22h10 TU sur France 24 : - C1 : huitièmes retour, tout peut-il encore basculer ? ; - Dernier rempart… ou premier coupable ? ; - Finale féminine OL – PSG : cap sur la Côte d'Ivoire ; - Mondial 2026 : l'Iran menacé d'exclusion ? ; Les Cartons vidéo ! C1 : huitièmes retour, tout peut-il encore basculer ? La semaine prochaine, place aux huitièmes de finale retour de Ligue des Champions. Certaines équipes ont pris une option et, selon plusieurs projections statistiques, le PSG ou le Real seraient déjà très proches des quarts. Mais l'histoire européenne regorge de retournements spectaculaires. Le football peut-il encore déjouer les statistiques ? Dernier rempart… ou premier coupable ? En Ligue des Champions, les gardiens jouent souvent un rôle décisif. Arrêts spectaculaires, penaltys stoppés… mais aussi erreurs qui peuvent coûter très cher. Les portiers sont-ils devenus les joueurs les plus déterminants des grandes soirées européennes ? Finale féminine OL – PSG : cap sur la Côte d'Ivoire La première finale de la Coupe de la Ligue féminine opposant l'OL Lyonnes au PSG se jouera en Côte d'Ivoire, ce samedi 14 mars 2026 à 18h30. Une délocalisation qui fait débat ? Bonne idée pour promouvoir le football féminin… ou décision contestable ? Mondial 2026 : l'Iran menacé d'exclusion ? Après des propos de Donald Trump sur la sécurité et la participation iranienne, la sélection d'Iran a rappelé qu'une équipe qualifiée ne peut être exclue. La FIFA peut-elle empêcher les tensions géopolitiques d'entrer dans la Coupe du monde ? Les Cartons vidéo ! Comme chaque vendredi, vos cartons pour applaudir ou sanctionner un moment fort de la planète football… et bien sûr les cartons de nos consultants !   Présentation : Annie Gasnier. Questions auditeurs : Frédéric Suteau. Consultants : Xavier Barret, Rémy Ngono, Benjamin Moukandjo. Chef d'édition : David Fintzel. Technique/Réalisation : Laurent Salerno. Réalisation vidéo : Souheil Khedir et Yann Bourdelas. Super stagiaire de troisième : Chaya Serfati.

In May of 2014 The Noble South opened its doors and began crafting a restaurant based on a fresh farm-to-table approach. With a clear vision of incorporating the highest quality seasonal ingredients with style, The Noble South leans into relationships with local farms that use organic practices, culinary collegaues and consumers resulting in the rich tradition of Southern fare with a lighter and fresher appeal. Proximity and supporting local and surrounding communities are at the forefront of their philosophy. By minimizing the distance between the growers and our tables they ensure that only the freshest ingredients make it to the menus while allowing them to do their part in reducing the environmental impact of transporting food longer distances. www.thenoblesouthrestaurant.com

This week on The LA Food Podcast, Luca Servodio and Karen Palmer break down the biggest restaurant industry story of the year: the escalating Noma scandal surrounding chef René Redzepi and the $1,500-per-person Noma pop-up in Los Angeles.Following a bombshell New York Times investigation into abuse and labor practices at Noma, protests erupted in LA led by former Noma fermentation director Jason Ignacio White. Sponsors pulled out, demonstrators gathered outside the Paramour Estate, and Redzepi ultimately announced he would step away from Noma's day-to-day operations. Luca and Karen unpack what happened, why this moment hit differently than past allegations, and what it means for the future of fine dining, kitchen culture, and restaurant labor. Before diving into the controversy, the hosts share their latest LA restaurant recs and recent eats, including meals at Republique, 88 Club, Bell's in Los Alamos, Pinyon in Ojai, and more.Then in Part 2, you'll hear audio from the Noma protest press conference in Los Angeles, where organizers laid out demands including leadership change, worker reparations, and broader industry reforms addressing unpaid labor and abusive kitchen culture. All that, plus Chef's Kiss / Big Miss covering LA Times popcorn nostalgia, the rise of the San Luis Obispo Coast wine region, Expo West's protein-everything food trend, and drama inside the world of food media.--Presented by mva.wine. Subscribe to you first collection to discover unique wines that are meticulously selected and rarely (if ever) seen in LA. First 20 people to become members using code "LAFOOD" receive $50 off at check-out.

En el año 2015 se estrenaba una película que se titulaba "Burnt" (quemado) y que en España se llamó “Una buena receta”Era la historia de un chef, llamado Adam Jones (al que daba vida Bradley Cooper) un cocinero con estrellas Michelin que busca redimirse en Londres tras arruinar su carrera por sus excesos y su mal comportamiento con sus empleados.Pues René Redzepi, el multipremiado chef de Noma, considerado el mejor restaurante del mundo, ha dimitido por lo mismo. En su cuenta de Instagram ha colgado la conversación que tuvo con todo su personal al que reconoció arrebatos, ira e incluso alguna agresión física.Les ha dicho que una disculpa no es suficiente. Que está increíblemente orgulloso de ellos y que la misión del restaurante, situado en Copenhague, es seguir explorando ideas e instalarse en Los Ángeles, donde podrán demostrar todo lo que han estado trabajando.El mundo, también las cocinas más prestigiosas, parecen haberse convertido en un campo de ...

Did you know they're dropping new potatoes? The curse of the private chef strikes again, and Mike is still sick (sorry). Check out our merch at maxfunstore.com, support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Au sommaire du Café des Sports, ce vendredi 13 mars 2026 à 16h10 TU et 21h10 TU sur RFI & 22h10 TU sur France 24 : - C1 : huitièmes retour, tout peut-il encore basculer ? ; - Dernier rempart… ou premier coupable ? ; - Finale féminine OL – PSG : cap sur la Côte d'Ivoire ; - Mondial 2026 : l'Iran menacé d'exclusion ? ; Les Cartons vidéo ! C1 : huitièmes retour, tout peut-il encore basculer ? La semaine prochaine, place aux huitièmes de finale retour de Ligue des Champions. Certaines équipes ont pris une option et, selon plusieurs projections statistiques, le PSG ou le Real seraient déjà très proches des quarts. Mais l'histoire européenne regorge de retournements spectaculaires. Le football peut-il encore déjouer les statistiques ? Dernier rempart… ou premier coupable ? En Ligue des Champions, les gardiens jouent souvent un rôle décisif. Arrêts spectaculaires, penaltys stoppés… mais aussi erreurs qui peuvent coûter très cher. Les portiers sont-ils devenus les joueurs les plus déterminants des grandes soirées européennes ? Finale féminine OL – PSG : cap sur la Côte d'Ivoire La première finale de la Coupe de la Ligue féminine opposant l'OL Lyonnes au PSG se jouera en Côte d'Ivoire, ce samedi 14 mars 2026 à 18h30. Une délocalisation qui fait débat ? Bonne idée pour promouvoir le football féminin… ou décision contestable ? Mondial 2026 : l'Iran menacé d'exclusion ? Après des propos de Donald Trump sur la sécurité et la participation iranienne, la sélection d'Iran a rappelé qu'une équipe qualifiée ne peut être exclue. La FIFA peut-elle empêcher les tensions géopolitiques d'entrer dans la Coupe du monde ? Les Cartons vidéo ! Comme chaque vendredi, vos cartons pour applaudir ou sanctionner un moment fort de la planète football… et bien sûr les cartons de nos consultants !   Présentation : Annie Gasnier. Questions auditeurs : Frédéric Suteau. Consultants : Xavier Barret, Rémy Ngono, Benjamin Moukandjo. Chef d'édition : David Fintzel. Technique/Réalisation : Laurent Salerno. Réalisation vidéo : Souheil Khedir et Yann Bourdelas. Super stagiaire de troisième : Chaya Serfati.

durée : 00:40:03 - Questions du soir : le débat - par : Quentin Lafay, Stéphanie Villeneuve - Traduit en 600 langues, "Le Petit Prince" est l'une des œuvres les plus connues de la littérature française. Souvent encensée, elle est incontournable pour les enfants, comme pour les adultes, qui la conseillent sans réserve. - invités : Alban Cerisier Secrétaire générale des éditions Gallimard, éditeur et spécialiste de l'œuvre d'Antoine de Saint-Exupéry; Raphaël Enthoven Philosophe, écrivain, éditorialiste

Die US-Regierung reagiert auf den wegen des Iran-Kriegs stark gestiegenen Ölpreis: Länder dürfen vorübergehend russisches Öl kaufen, das bereits auf Tankern unterwegs ist. Was sind die Folgen? Einschätzungen von Energieexperte Christof Rühl von der Columbia University in New York. Der Angriff der USA und Israels auf den Iran sorgt für Turbulenzen auf den Energiemärkten. Öl- und Gaspreise steigen stark, seit Kriegsbeginn hat sich Rohöl deutlich verteuert. Wie geht es weiter? Wie gross ist das Risiko für die Weltwirtschaft – und was bedeutet das für den Benzinpreis in der Schweiz? Christof Rühl ist deutscher Ökonom, Energie-Experte an der Columbia University in New York, und er war bis 2014 Chefökonom des Ölkonzerns BP. Rühl ist zu Gast bei David Karasek.

El chef danés y dueño del reconocido restaurante Noma, René Redzepi, anunció su renuncia después de 23 años al frente del proyecto que cofundó en 2003. Esto después de que salieran a la luz varias acusaciones de malos tratos a empleados en el pasado. Mojtaba Jamenei, el nuevo líder supremo de Irán, emitió su primer mensaje público cuatro días después de asumir el cargo. Sin embargo, el mensaje generó más preguntas que respuestas.Ya sabemos de qué trata el famoso “Plan B” de la reforma electoral, propuesto por la presidenta Claudia Sheibuam. Ca7riel y Paco Amoroso estrenaron una nueva canción en la que participó Jack Black. “Goo Goo Ga Ga” formará parte de su nuevo álbum, “Free Spirits”.Donald Trump prometió respaldar a Jake Paul, boxeador e influencer, si decide postularse a un cargo público.Los rótulos en México son una forma de resistencia contra el olvido y las políticas que intentan borrarlos del imaginario colectivo. Hosted on Acast. See acast.com/privacy for more information.

Del returns from Washington, DC with major updates on vaccine injury and autism. Jefferey Jaxen reports on a HHS leadership shakeup, and the growing demand for accountability in public health. Del breaks down the MAHA Institute's landmark conversation on vaccine injury, examines what Vinay Prasad's departure from HHS could mean, and speaks with Tracy Slepcevic of the Interagency Autism Coordinating Committee (IACC) about why having parents at the table matters. Plus, chef Aran Goldstein is cookin'! Chef joins the show to discuss school lunch reform, healthy meals, and practical ways to bring real food home.Guests: Tracy Slepcevic, Aran GoldsteinMarch, 12, 2026Become a supporter of this podcast: https://www.spreaker.com/podcast/the-highwire-with-del-bigtree--3620606/support.

Top Chef Season 23 Premiere Recap Top Chef returns for Season 23 in the Carolinas, and hosts Haley Strong, Curt Clark, and new full-time co-host Chef Jim Smith break down the premiere's action and drama. With a new cast facing kitchen challenges under sweltering conditions and an elimination round focused on sweet potatoes, the season kicks off with high stakes and a fresh Southern backdrop. From unique casting choices to creative culinary spins, the panel keeps the conversation lively, with Chef Jim adding firsthand knowledge of Charlotte's food scene and the realities of reality TV competition. This episode dives into the season's opening moments, including the cast's introduction at the Charlotte 500 racetrack and the Quickfire Challenge that pushes everyone to work as a team on a roasting hot track. The hosts discuss the significance of Charlotte and the Carolinas for food culture, the differences between Charlotte and previous Top Chef locations, and what's changed in the competition format, like the lack of immunity and Last Chance Kitchen for early boots. Discussion centers on the diverse cast, the rare dynamic of twins and a real-life couple both in the mix, and early standouts from the team challenges. Listeners get in-depth analysis of the judges table, flavor profiles, and how stressful time limits impact even the most confident chefs. Cooks try to keep seafood cold during the Quickfire, with creative problem-solving on a 91-degree racetrack The cast features twins, a long-term couple, and two contestants from Marcus Samuelsson's team, shaking up social dynamics Chef Jim reveals strategies for keeping ingredients fresh and how “secret intel” can make a difference The elimination challenge celebrates Carolina sweet potatoes, with chefs innovating across five varieties and pushing for vegetable-forward plates Nana's on-screen panic attack and Kristen Kish's supportive response spark conversation about stress, support, and changing kitchen culture Season 23 starts with fast-paced competitions and complex culinary decisions. Will the chefs adapt to the Carolinas' unique flavors and pressure, or will the heat prove too much? See which strategies and dishes lead to early success, and how restaurant culture is shifting both on and off the show. Don't miss a single bite! Subscribe now, tune in, and join us as we continue our tasty tour through each season. Let's get cooking! 00:00 Welcome to the Carolinas 08:13 Racing Track Quickfire Challenge 13:58 Cold Seafood Struggles 16:01 Hush Puppy Victory Moment 17:40 Undercooked Fish in the Bottom 21:05 Shrimp Ceviche Impresses Judges 25:09 Sweet Potato Challenge Revealed 29:39 Whole Foods Shopping Strategy 33:27 Herbes de Provence Disaster 36:14 Nana's Panic Attack Breakdown 39:40 Purple Majesty Desserts Stand Out 46:32 Pork Controversy and Standout Dish 50:46 Rhoda Wins and Day Eliminated 55:08 Chef Jim on Industry Changes 1:03:05 Restaurant Culture and Industry Shift Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Just a few years out of culinary school and already the sous chef at one of Omaha's most beloved fine dining restaurants, Witney has a passion for cooking, hospitality, and mentoring that few can match. We talked about cooking competitions and how they shaped Witney's career, how a dish comes together at V. Mertz's, how Witney found her culinary voice, and so much more!

California leaders don't seem too concerned over threats from Iran, but their actions tell a slightly different story. Plus, a major heat wave comes to town. A whistleblower sounds the alarm over a sleepy public servant, who was in an important position during the Eaton Fire. Plus, more from Morning Edition. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

On this episode the Cincinnati Pink Pony crew joins us at the After Party as they talk about working and partying at the Cincinnati party bar. Matt tells us about his staycations at El Paso County jail and Mad's catches us up from her last episode and her ex drama. Follow us on social media @AaronScenesAfterParty

Greta Privitera riassume quello che ha detto la nuova Guida suprema dell'Iran nel suo primo discorso (letto da una giornalista). Lorenzo Cremonesi spiega chi ha lanciato alcuni droni contro la nostra base in Iraq e quali rischi corrono i militari. Gabriele Principato racconta delle dimissioni del fondatore del celebre ristorante tristellato Noma di Copenaghen, dopo le numerose accuse di violenze fisiche e psicologiche sui suoi collaboratoriIsraele: «Teheran ci lancia missili, stop ai luoghi culto a Gerusalemme». Mojtaba Khamenei: «Lo Stretto di Hormuz deve restare chiuso»Missile contro la base italiana a Erbil, cosa è successo: ore 23.30, tremano le finestreRené Redzepi lascia il Noma dopo 23 anni per le accuse di violenza: «Le scuse non bastano, faccio un passo indietro»

Today's guest is JR Ryall, head pastry chef of the legendary Ballymaloe House in County Cork, Ireland. JR has been part of the Ballymaloe family since he was a teenager and has spent more than two decades helping carry forward the restaurant's extraordinary culinary legacy. He's also the author of the beautiful cookbook, “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland.” JR joins host Kerry Diamond to talk about his favorite legendary women, including Diana Kennedy and Myrtle Allen, meeting Irish icon Darina Allen for the first time, his recent pop-up at King restaurant, the power of a poached egg, and the importance of doing things that make you–and others–happy. He also shares his thoughts on the current Irish cultural renaissance.  Click here for JR's Chocolate Éclair recipe Listen to our past episodes with Darina Allen on Radio Cherry Bombe and JR Ryall on She's My Cherry PieOur new Mom's the Bombe issueThe Jubilee Business Owners Pass application Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on JR: Instagram, Ballymaloe House, “Ballymaloe Desserts” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Fabio Viviani of Top Chef Season 5 joins Chris and Nikki of The Morning Mix to chat about Season 23 of Top Chef, his Chicago restaurant Siena Tavern, backyard pizza making, and more! Be sure to also check out his restaurant Giostra in South Barrington.Listen to The Morning Mix weekday mornings from 5:30am - 10:00am on 101.9fm The Mix in Chicago or with the free Mix App available in the Apple App Store and Google Play.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave talks about his first experiences with TV and media as a chef and how that indirectly led to Lucky Peach. Dave then MacGyver's off-the-cuff, making a dish of succotash and spätzle, and inadvertently finding a cultural link between them and Brunswick stew. He finishes by answering an Ask Dave about his favorite chili pepper. Learn more about Fallow UK: https://fallowrestaurant.com/  Watch our episode with Chef Jeremy Fox: https://open.spotify.com/episode/5hiONAYCjxCjAhK20CtWdd?si=hsiDb0NvQ4q_p0nzeqU05A  Learn more about Benu: https://www.benusf.com/  Learn more about Ana Sortun's Oleana: https://www.oleanarestaurant.com/  Learn more about Via Carota: https://www.viacarota.com/  Learn more about Fat Duck: https://thefatduck.co.uk/  Learn more about Super Peach: https://www.momofuku.com/restaurants/super-peach  Learn more about Kato: https://www.katorestaurant.com/  Watch The Mind of a Chef: https://www.pbs.org/show/mind-chef/  Watch In Search of Perfection: https://www.imdb.com/title/tt1134897/  Learn more about Benton's: https://shop.bentonscountryham.com  Try ZipRecruiter FOR FREE at https://ziprecruiter.com/CHANG Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Michael Berger, Abby Zidonis, Marcus Yasui, Michael Delgado, Elizabeth Styles Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices