Podcasts about chefs

Chef name was Edwin, very sensual and playful with his entertainment. Watch For Your Amusement at https://www.youtube.com/@fyapod and subscribe wherever you get your podcasts!Rocket Money: Let Rocket Money help you reach your financial goals faster. Join at rocketmoney.com/beachNutrafol: Get $10 off your first month's subscription and free shipping when you visit nutrafol.com and enter promo code BEACHTOOSANDYHome Chef: Get 50% off and free shipping for your first box plus free dessert for life at homechef.com/beachtoosandyBoll & Branch: Get 15% off your first order plus free shipping at bollandbranch.com/toosandy, promo code toosandy to unlock 15% off. Exclusions apply.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Ingrid Jacobs. A veteran enterprise leader, former HR executive, and Chief Growth Officer for The Revenue Retreat, a luxury boutique retreat for executive women who want to build profitable businesses without burnout. She and Rushion discuss her corporate background, her unique approach to customer integration, the challenges women face in entrepreneurship, pricing psychology, common business mistakes, age-related limiting beliefs, and the transformational design of her retreat program.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Ingrid Jacobs. A veteran enterprise leader, former HR executive, and Chief Growth Officer for The Revenue Retreat, a luxury boutique retreat for executive women who want to build profitable businesses without burnout. She and Rushion discuss her corporate background, her unique approach to customer integration, the challenges women face in entrepreneurship, pricing psychology, common business mistakes, age-related limiting beliefs, and the transformational design of her retreat program.

Katherine Wela Bogen has captivated the internet with the Hot Chef Saga. So I was nervous I might burst her bubble when asking about her whirlwind, long-distance, new romance with a Parisian chef who she identified as her future husband after one date. Who hasn't been there? But how often does that work out? Dammit if she doesn't look the happiest when she's invited to speak about this man, and it makes me miss when I've made a woman smile that wide without having to curl my fingers. I really liked this one. I hope you will, too. May we all find our own Hot Chef (or Chefs).Mentioned:02/12 - NYC - https://www.eventbrite.com/e/197991607026402/12 - Do You Still Like Me? - https://www.eventbrite.com/e/198053277785302/14 - Philly - https://www.eventbrite.com/e/1979912101393Threads: Hot Chef SagaSubstack: Aella GirlCyber Psychology & Behavior: The Online Disinhibition Effect, Suler (2004)Follow Katherine Wela Bogen!Book: Queering Him - https://bookshop.org/a/91449/9798998687303Threads: @k.w.bogenInstagram: @k.w.bogenTikTok: @kwbogenPodcast: SuperHumanizerFollow Billy!Instagram: @billyprocidajrTikTok: @TheBillyProcidaThreads: @billyprocidajrBlueSky: @thebillyprocidaMoney StuffVenmo: @BillyProcidaCash App: $manwhorepodPayPal/Zelle: funnybillypro@gmail.comBecome an Official Fanwhore on Patreon at http://patreon.com/manwhorepodcastGet your books and e-books through an independent bookstore at http://manwhorepod.com/bookshopDiscuss this week's episode in The Champagne Room at http://manwhorepod.com/discordEmail your comments, questions, and criticisms to manwhorepod@gmail.com.Late Night Radio and Joey's Formal Waltz by Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/www.ManwhorePod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Ingrid Jacobs. A veteran enterprise leader, former HR executive, and Chief Growth Officer for The Revenue Retreat, a luxury boutique retreat for executive women who want to build profitable businesses without burnout. She and Rushion discuss her corporate background, her unique approach to customer integration, the challenges women face in entrepreneurship, pricing psychology, common business mistakes, age-related limiting beliefs, and the transformational design of her retreat program.

Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he's behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives both his team culture and his support for organizations like World Central Kitchen, Baby2Baby, Alex's Lemonade Stand Foundation, and No Kid Hungry. Enjoy this episode as we go Beyond the Plate… with Chef Evan Funke. This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire. Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

Host Billy Shore talks with Stupski Foundation CEO and author Glen Galaich about his new book, Control: Why Big Giving Falls Short, and why philanthropy must shift power from donors to communities. They unpack spend-down foundations, “fake rules” that keep $2 trillion sitting in endowments, and how trust-based philanthropy can move resources faster to address hunger, health inequities, and other urgent needs.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube Or you can just keep on listening in all the same places you usually do.**]Today's guest is Mavis-Jay Sanders. Mavis-Jay is a chef and activist who works to uplift disadvantaged and underrepresented communities, and cares deeply about social justice. In their conversation, Mavis-Jay tells Andrew about her nomadic childhood, which took her everywhere from the American South and Southwest, to Alaska and Italy, and about the events that spun her culinary career towards its current focus. She also discusses the Community Kitchen project for which she served as chef in fall 2025.Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions. And thanks to S.Pellegrino for their longstanding support of the pod.Episode host/producer: Andrew FriedmanProducer: Roderick AlleyneVideographer/editor/mixer: Victor Michael Thelian THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In this episode of Flavors Unknown, I sit down with Chef Sean Nguyen, one of the chefs helping redefine Orlando's culinary landscape through precision, restraint, and deep respect for Japanese cuisine. Chef Nguyen shares the story behind Domu, the restaurant that brought his dream to life — and the philosophy that guides his growing portfolio of concepts, from an intimate standing sushi bar to the painstaking pursuit of the perfect gyukatsu cut. Together, they explore why certain signature dishes endure, how cocktails become part of the narrative, and what it takes to balance innovation with consistency across multiple restaurants. This conversation goes beyond trends and accolades to examine research and development, team trust, cultural interpretation, and the evolving definition of success in today's culinary world. What you’ll learn from Chef Sean Nguyen Why precision sits at the heart of Japanese cuisine How Domu became a personal and professional turning point The importance of protecting signature dishes over time How cocktail pairings are developed collaboratively with bar teams What makes a standing sushi bar such a unique dining experience Why gyukatsu required years of research before launching The challenges of growing new concepts without neglecting existing ones How R&D sessions fuel long-term culinary innovation Why building a trustworthy team matters more than constant expansion How Chef Sean Nguyen defines success today — beyond stars and awards Episode Timeline 03:08 — The essence of Japanese cuisine and precision 05:56 — Exploring Chef Sean Nguyen's restaurant concepts 09:00 — Signature dishes and long-term culinary inspiration 11:51 — Cocktail pairings and collaboration with bar managers 14:55 — The unique experience of a standing sushi bar 17:58 — Gyukatsu and the pursuit of perfection 20:59 — Balancing new ideas with established restaurants 23:55 — Research and development as a creative engine 26:59 — Building and trusting the right team 29:56 — Defining success in the culinary world 33:01 — Dining recommendations in Orlando 36:01 — Guilty pleasures and culinary dreams 38:58 — Final thoughts and closing reflections 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 Chef Sean Nguyen Instagram Facebook Social media Domu Instagram Facebook Links mentioned in this episode Domu Orlando Tori Tori Pub Gyukatsu Rose SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

Today, the kitchen fills with the smell of pies and cupcakes, but the most important ingredient is something you cannot buy at the store. A surprise batter battle turns baking into a delightful mess, while everyone taste-tests the goodies. Through laughter and flour-covered fun, it's clear that love is what truly makes every recipe special

Today's guest is Nyesha Arrington, one of the stars and judges of Fox's hit competition series “Next Level Chef.” Nyesha is one of the most inspiring chefs in the culinary world today—known not only for her talent and leadership, but also for her commitment to wellness, longevity, and changing the way chefs think about mental and physical health. Season 5 of “Next Level Chef” just kicked off, and if you haven't seen the show's iconic three-level set (yes, it's real, not AI), you're in for a treat.Nyesha joins host Kerry Diamond to talk about the show, past standout contestants (and Cherry Bombe pod alums) like Gabrielle “Gabi” Chappel and Reenie Karim, the practical tools she uses to keep wellness “top of mind and top of calendar,” their California farmer's market obsessions (citrus! avocados! dates!), her award-winning LAX restaurant Native by Nyesha, and the hobby she's fallen in love with: golf. Order The Cake IssuePre-order our Galentine's Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Nyesha: Instagram, "Next Level Chef", websiteMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today, the kitchen fills with the smell of pies and cupcakes, but the most important ingredient is something you cannot buy at the store. A surprise batter battle turns baking into a delightful mess, while everyone taste-tests the goodies. Through laughter and flour-covered fun, it's clear that love is what truly makes every recipe special

In this episode, Kappy shares what's on his plate at the moment.Links and handles mentioned in this episode:Milli by Metric | Metric Coffee | IGSouper CubesCombustion Inc.Too Good To Go | IGHow Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel's Dream | Chef Daniel HummFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

Fidel Caballero is the chef-owner of Corima in New York City, a progressive Mexican restaurant located in Chinatown with one Michelin star. Fidel is also behind the hit burrito shop and bakery Vato, which has become the talk of brownstone Brooklyn and well beyond. In this episode, Fidel shares his journey from Mexico and El Paso to China, the Basque region, and finally New York City. Fidel is a rising star, 20 years in the making, and it was great to hear his story.  And before that Matt recaps recent visits to Santi, Cove, and Samwoojong, all in New York City. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Step into Episode 197 of On The Delo as Delo sits down with chef Beau MacMillan for an unflinching conversation about what happens when 30 years of grinding finally collide with reality.Beau has lived the highlights—celebrity chef status, Iron Chef wins, cooking for Steven Tyler, Jerry Bruckheimer, Adam Sandler, and building Sanctuary into a 23-year Arizona institution. What often goes untold is what happens when validation, recognition, and performance stop being enough.Now over 50, Beau describes feeling mentally 19 and physically 76. Decades of 14-hour days, seven-day weeks, and constant pressure caught up to him. The shift began when his wife, after prioritizing her own health, told him plainly: “We've got all these kids, and they need us. I want you to be around.This episode doesn't start with résumés or origin stories. It starts with reckoning.Beau opens up about quitting smoking after a lifetime of loving cigarettes, going alcohol-free in an industry built around booze, and rebuilding his health incrementally so he can actually be present for his wife and five kids. The yacht chapter—cooking in the Caribbean, losing 75–80 pounds, fasting, and learning to eat for fuel instead of numbing—became the baseline he's been trying to return to ever since.But this conversation goes beyond personal health. It confronts the brutal reality of hospitality: stress is the root cause, and substances, food, and dopamine become coping mechanisms when the pressure never stops. Beau reflects on thriving in chaos, the rush of 350-cover nights, and how the same wiring that made him great also made him numb.Leadership and legacy take center stage as Beau challenges industry norms—calling for clean, organized, desirable kitchens, real mentorship, and cultures where people stay because they know they matter. Success, for him, was never titles or money, but “beautiful people, beautiful places, beautiful food.Chapter Guide (Timestamps)(0:00 – 2:40) Introduction: Skipping the Origin Story and Starting in the Present(2:41 – 8:40) Turning 50: Health Wake-Up, Family Priorities, Quitting Smoking and Alcohol(8:41 – 15:20) The Yacht Chapter: Solitude, Weight Loss, Fasting, and Food as Fuel(15:21 – 23:35) Food, Addiction, and Incremental Change: Nourishment Over Numbing(23:36 – 31:15) The Invisible Weight of the Grind: 7-Day Weeks and Dopamine Highs(31:16 – 40:00) Kitchens, Culture, and Retention: Why Young Chefs Are Leaving(40:01 – 46:30) Stress as the Root Cause: Healing Hospitality and Managing Pressure(46:31 – 55:30) Sanctuary Legacy: Mentorship, Relationships, and Redefining Success(55:31 – 1:04:00) Early Career and Recognition: Celebrity Diners, TV, and Iron Chef(1:04:01 – 1:12:30) The Handwritten Letter: Top Chef, Timing, and Full-Circle Moments(1:12:31 – 1:20:00) Arizona as Home: Community, Gratitude, and What's Simmering(1:20:01 – 1:27:30) Resting, Consulting, and Manifesting the Next Chapter(1:27:31 – End) Quiet Heroes, True Impact, and Final ReflectionsThis isn't a redemption story. It's a recalibration. A hard look at ambition, sacrifice, and deciding—finally—that the game you've been playing isn't the one you want to win anymore.If you're caught in the grind, leading burned-out teams, or questioning the metrics you've been chasing, this episode is a gut check worth hearing.Drop a comment with what landed for you—was it the stress vs. substance framework? The mentoring legacy? The reframe on what success means? Let's keep this conversation going in the community.Follow Beau's Next Chapter: https://www.instagram.com/chefbeaumac

WE talk all thinkgs snow food! What to make, slow cooking tips on what w do and more!

In this episode of the Italian American Podcast, the crew explores the intersection of Italian American heritage and vegan cuisine with Tara Punzone, chef, author, and the force behind Pura Vita, Los Angeles' first 100% vegan Italian restaurant and wine bar. The conversation blends family history, cultural memory, and the challenge of preserving tradition while removing animal products from classic dishes. Punzone reflects on her path to veganism, shaped by an early empathy for animals and a childhood spent in a family of devoted home cooks. Rather than rejecting Italian foodways, she reframes them, pointing out how much traditional Italian cuisine is naturally plant-based—born of frugality, seasonality, and vegetable-forward regional cooking long before modern food labels existed.   HER CREDENTIALS: Tara Punzone Author Vegana Italiana Chef & Owner of Pura Vita www.puravitalosangeles.com   HER SOCIALS: Instagrams: @cheftarapunzone @puravita_la ORDER HER BOOK VEGANA ITALIANA : https://www.penguinrandomhouse.com/books/769027/vegana-italiana-by-tara-punzone-with-gene-stone/   HOSTS: Patrick O'Boyle John Viola Marcella Martin   SPECIAL GUEST: Tara Punzone   PRODUCED BY: Nicholas Calvello-Macchia

durée : 00:48:24 - Affaires sensibles - par : Fabrice Drouelle, Franck COGNARD - Aujourd'hui dans Affaires Sensibles, "Barry Lyndon" de Stanley Kubrick ou la chronique d'un chef-d'œuvre. - réalisé par : David Leprince Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Dan gives up the hosting chair and becomes a contestant in our most popular (and only) Sporkful game show, 2 Chefs And A Lie! The game is simple. Dan talks with three “chefs.” Two are real, and one is a faker with a made-up resume. Dan gets five questions per chef to determine who's legit, and who doesn't know their bass from their elbow. The best part: You can play along! Can you spot the fake chef?This episode originally aired on July 11, 2022, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.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.

Why should Wellington grace only the finest restaurants when you can turn your duck camp into a 5-star feast? The Fowl Life Midwest Host Joel Kleefisch, acclaimed Chef Ellie Lawton, and professional butcher Mike Kretschmer show you an easy way to make duck, goose, or venison the centerpiece of your dinner table with a Wild Wellington fit for any flyway in this episode of The Fowl Life, Eat Wild edition. This episode is brought to you by Travel Wisconsin and Camospace!

  This week on the Walk-In Talk Podcast, we sit down with Kevin Rasberry, a chef whose work often begins when things are already broken. Kevin is the Director of Culinary and Executive Chef at The Grove at Trelago, and in recent months he's been sent across Florida, Clearwater, Jacksonville, and Tallahassee, stepping into kitchens after chefs quit, teams fractured, or leadership gaps appeared. He's the chef who gets the call when stability and execution matter most. Joining the conversation in studio is Michael Collantes, chef-owner of one-Michelin-star Soseki and Bib Gourmand recipient Sushi Saint, and now part of the Walk-In Talk Media team. Michael participates in the interview, adding perspective from the Michelin level on leadership, consistency, and long-term sustainability. In the kitchen, Kevin cooked two standout dishes: A beautifully executed hanger steak dish, rich, balanced, and precise A tilefish preparation, clean, restrained, and technique-driven This episode isn't about accolades or polish. It's about endurance. About forcing growth when comfort sets in. About leading teams, building something of your own, and continuing to learn when motivation runs thin. No shortcuts. Just the work.

Welcome back to the final installment of my interview with Crystal King, bestselling author of In the Garden of Monsters, Feast of Sorrow, The Chef's Secret, and the brand new The Happiness Collector. Crystal's writing is fueled by a love of history and a passion for the food, language, and culture of Italy. So if you're ever looking to take a mental escape to another culture, a delicious one and a fascinating one at that, definitely check out her books.Today we get a peek at what's currently inspiring Crystal and I'll ask her my fast final five questions about what she's been reading, watching, listening to, drinking and eating lately.We cover:- Her new novel, which combines Nathaniel Hawthorne and the punk scene in Rome in the early 80s- The book by an Italian author she wants everyone to read- The authors who inspire her- Why her husband doesn't read her books until they're published- Why she's applying for Italian citizenship- Her very specific vision of where she's headed that involves being in a room with 5,000 copies of her book- Two novels by other authors coming out this spring we should all be on the lookout for- The Italian singer-songwriter and rapper whose social media posts make her happyVisit Crystal at crystalking.com or on Substack @crystalking.For full show notes with links to everything we discuss, plus bonus photos!, visit katehanley.substack.com.Thank you for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

Friday 4pm Hour: Jason hosts another exciting edition of his game-show - Card DeSharks! Then he's joined by Sean Sherman from Owamni joins Jason after a trip to Washington to meet with Sen. Tina Smith with a petition for immigration reform.

On this episode of The LA Food Podcast, we're doing a little bit of everything — industry analysis, hot takes, and a long, thoughtful sit-down with two people quietly shaping what neighborhood dining looks like in Los Angeles right now.In Part 1, Father Sal joins Luca to break down the 2026 James Beard Award semifinalists. LA had a massive showing this year, but how does it stack up against past years — and which semifinalists actually have a real shot at winning? We dig into the numbers, the narratives, and what Beard recognition really means in 2026. In Chef's Kiss / Big Miss, we cover Noma selling out in three minutes (and then making bagels), Bill Addison taking the gloves off, Firstborn LA going all-in on prix fixe, and a handful of LA chefs landing on one of the year's most anticipated culinary TV shows.In Part 2, Luca sits down with Adam Weisblatt, Co-Founder and Partner of Last Word Hospitality, and DK Kolender, Chef and Partner of Hermon's, one of LA's most talked-about new neighborhood restaurants. We start with Hermon's — the vision, the food, the drinks, and why it already feels like it's been here forever — before zooming out to talk about Last Word's broader strategy behind Found Oyster, Queen's, Barra Santos, and more. Adam and DK share hard-earned perspective on building restaurants people actually return to, thriving as a restaurant group in today's LA, and how they think about growth, praise, and sustainability. We close with reflections on Last Word Hospitality's recent James Beard Outstanding Restaurateur nomination and what success looks like moving forward.Powered by Acquired Taste

Chef and TV host Prue Leith may be an exacting judge with the bakers on The Great British Bake Off. But when it comes to the rest of us, she thinks we could all cut ourselves a bit of slack in the kitchen. That's the idea behind her cookbook, Life's Too Short to Stuff a Mushroom. It includes flavorful and simple recipes -- but also dozens of practical cooking hacks from her 65-year culinary career. From peeling garlic to rescuing over-whipped cream, she offers strategies to help you reduce waste and prepare tricky foods with ease. This episode originally ran in November 2024.Follow us on Instagram: @nprlifekitSign up for our newsletter here.Have an episode idea or feedback you want to share? Email us at lifekit@npr.orgSupport the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekitLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

This show is on YouTube at youtube.com/@robguccishow. Please enjoy the show. Live show tickets for Philly are on sale now in my instagram bio at instagram.com/robbywgucciSupport the show

Emotional trauma doesn't just live in your mind; it physically reshapes your biology, driving autoimmunity, fatigue, mysterious pain flares, and raising long-term disease risk. In this episode with Dr. Aimie Apigian, author of the runaway bestseller The Biology of Trauma, we uncover exactly how unprocessed emotional experiences (including the hidden epidemic of neglect) create a chronic freeze state in the nervous system that results in inflammation, toxin accumulation, and self-attack diseases. She explains why so many high-achieving women feel exhausted despite "doing everything right," and how perfectionism, shame, and buried insecurity are often trauma responses showing up as physical symptoms. We also talk about practical phases of nervous-system healing, starting with safety, so you don't retraumatize yourself trying to "fix" everything at once. This episode is for anyone tired of deciphering lab numbers while the real root stays invisible.   "If we're holding onto our trauma, it literally creates the conditions in which it invites different toxins that then make us sick." - Dr. Aimie Apigian   In This Episode: - Why trauma is the missing conversation in medicine - The body holds onto unresolved experiences - Emotional trauma and why neglect is the most common form - Defining neglect: why "too little for too long" is dangerous - Physical symptoms of emotional trauma - Three phases of safe trauma healing - How to heal from unconscious body-held trauma - Where to find The Biology of Trauma book   Products & Resources Mentioned: Biology of Trauma: Get your copy here: https://www.biologyoftrauma.com/book Puori Grass-Fed Whey Protein: Get 32% off + free $25 shaker on first subscription with code WENDY at http://Puori.com/wendy  Tru Energy Skincare Facial Serum: Special listener offer at https://trytruenergy.com/wendy  Organifi Collagen: 20% off with code MYERSDETOX at https://organifi.com/myersdetox  Chef's Foundry P600 Ceramic Cookware: 50% off sitewide + extra 20% with code WENDY20 at https://chefsfoundry.com  Heavy Metals Quiz:Take it for free at https://heavymetalsquiz.com    About Dr. Aimie Apigian: Dr. Aimie Apigian is a preventive & addiction medicine physician with master's degrees in biochemistry and public health. She's the national bestselling author of The Biology of Trauma and creator of nervous-system healing courses and a practitioner certification program that bridges functional medicine, attachment theory, and trauma resolution. Her work focuses on how the body physiologically stores fear and overwhelm from the past — and how releasing it changes health outcomes. Learn more at https://biologyoftrauma.com    Disclaimer The Myers Detox Podcast was created and hosted by Dr. Wendy Myers. This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast, including Wendy Myers and the producers, disclaims responsibility for any possible adverse effects from using the information contained herein. The opinions of guests are their own, and this podcast does not endorse or accept responsibility for statements made by guests. This podcast does not make any representations or warranties about guests' qualifications or credibility. Individuals on this podcast may have a direct or indirect financial interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Send us a textSome downtown Las Vegas hotels have a deal for Canadians! Details on the "At Par" special available through summer. Plus, we chat with Patrick Miller, the President and CEO of the Rio Las Vegas. They continue to upgrade the hotel casino. We also have a list of Super Bowl Watch Parties you may want to hit up. The Lunar New Year is almost here, don't forget about the Bellagio Conservatory display. We have an interview about the upcoming International Fireworks Championship that will take place at the Las Vegas Motor Speedway in February. Gwen Stefani joins Blake Shelton at his residency show at Caesars Palace. The winner of Hell's Kitchen Season 24 is a chef at one of our Vegas restaurants. Celebrity Hairstylist Kim Vo passes away at age 55. Kim had a salon at The Mirage for a long time. VegasNearMe App If it's fun to do or see, it's on VegasNearMe. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

This week we talk about good food

Les chefs des partis libéral et national sont tous deux confrontés à des menaces pesant sur leur leadership à la veille de la reprise des travaux parlementaires la semaine prochaine.

Lèpre, pian, ulcère de Buruli... À la veille de la Journée mondiale des Maladies Tropicales Négligées (MTN), qui se tient le 30 janvier, nous parlons des atteintes dermatologiques de ces maladies. Provoquées par différents agents bactériens, elles peuvent entraîner des déformations cutanées visibles, des surinfections et des lésions invalidantes, voire des handicaps physiques. Souvent fortement stigmatisées, les personnes touchées peuvent souffrir de discriminations. Quelles sont les causes de ces différentes maladies ? Quels sont les traitements ?   On dénombre une vingtaine de maladies tropicales négligées, ces infections qui concernent selon l'OMS, près d'un milliard de personnes à l'échelle planétaire, surtout dans les pays du Sud, au sein des populations les plus précaires. Près de la moitié de ces maladies de la misère présente des atteintes dermatologiques et 40% des cas se concentrent en Afrique subsaharienne. Maladies stigmatisantes  Parmi ces atteintes cutanées des MTN (bactériennes ou parasitaires), on recense des maladies connues comme la lèpre et la gale, mais aussi d‘autres qui le sont beaucoup moins, comme le pian, l'ulcère de Buruli ou la leishmaniose. Transmise par un insecte, le phlébotome femelle, cette MTN présente, elle aussi, une forme à expression cutanée. Autre parasitose : la tungose est provoquée par la puce chique et affecte particulièrement les pieds des jeunes enfants qui vivent dans des conditions précaires. Ces maladies entraînent lésions, ulcérations et cicatrices sur la peau, ayant pour conséquence une forte stigmatisation des patients.   Améliorer le diagnostic  Dans les pays où ces affections sévissent encore, c'est surtout en milieu rural, dans les zones reculées, que les populations subissent ce péril infectieux, qui mobilise peu la recherche, et très peu les grands laboratoires pharmaceutiques… Cet éloignement a également pour conséquence un retard du diagnostic et des prises en charge, et ce d'autant plus qu'un certain nombre de croyances locales sont associées aux symptômes de ces infections.   Avec :  Pr Arezki Izri, maître de conférences universitaires, professeur émérite en Parasitologie-Mycologie au Service de parasitologie à l'Hôpital Avicenne de Bobigny   Dr Lanciné Kaba, maître-assistant en Chirurgie plastique, reconstructrice et esthétique à l'Université Alassane Ouattara de Bouaké. Chef d'Antenne et chirurgien résident de l'Institut Raoul Follereau Centre Manikro  Dr Sara Eyangoh, directrice scientifique du Centre Pasteur du Cameroun. Coordonnatrice du Réseau de laboratoires de l'OMS en Afrique pour le diagnostic des MTN cutanées. ► En fin d'émission, nous faisons le point sur les conséquences de la baisse de financement de l'aide publique au développement sur la santé à Madagascar, notamment sur la santé des femmes et des enfants. Interview du Dr Niry Ramaromandray, médecin de santé publique et directrice de Santé Sud à Madagascar. Programmation musicale : ► Liniker – Tudo  ► Oxmo Puccino – Plus loin que soi. 

Lèpre, pian, ulcère de Buruli... À la veille de la Journée mondiale des Maladies Tropicales Négligées (MTN), qui se tient le 30 janvier, nous parlons des atteintes dermatologiques de ces maladies. Provoquées par différents agents bactériens, elles peuvent entraîner des déformations cutanées visibles, des surinfections et des lésions invalidantes, voire des handicaps physiques. Souvent fortement stigmatisées, les personnes touchées peuvent souffrir de discriminations. Quelles sont les causes de ces différentes maladies ? Quels sont les traitements ?   On dénombre une vingtaine de maladies tropicales négligées, ces infections qui concernent selon l'OMS, près d'un milliard de personnes à l'échelle planétaire, surtout dans les pays du Sud, au sein des populations les plus précaires. Près de la moitié de ces maladies de la misère présente des atteintes dermatologiques et 40% des cas se concentrent en Afrique subsaharienne. Maladies stigmatisantes  Parmi ces atteintes cutanées des MTN (bactériennes ou parasitaires), on recense des maladies connues comme la lèpre et la gale, mais aussi d‘autres qui le sont beaucoup moins, comme le pian, l'ulcère de Buruli ou la leishmaniose. Transmise par un insecte, le phlébotome femelle, cette MTN présente, elle aussi, une forme à expression cutanée. Autre parasitose : la tungose est provoquée par la puce chique et affecte particulièrement les pieds des jeunes enfants qui vivent dans des conditions précaires. Ces maladies entraînent lésions, ulcérations et cicatrices sur la peau, ayant pour conséquence une forte stigmatisation des patients.   Améliorer le diagnostic  Dans les pays où ces affections sévissent encore, c'est surtout en milieu rural, dans les zones reculées, que les populations subissent ce péril infectieux, qui mobilise peu la recherche, et très peu les grands laboratoires pharmaceutiques… Cet éloignement a également pour conséquence un retard du diagnostic et des prises en charge, et ce d'autant plus qu'un certain nombre de croyances locales sont associées aux symptômes de ces infections.   Avec :  Pr Arezki Izri, maître de conférences universitaires, professeur émérite en Parasitologie-Mycologie au Service de parasitologie à l'Hôpital Avicenne de Bobigny   Dr Lanciné Kaba, maître-assistant en Chirurgie plastique, reconstructrice et esthétique à l'Université Alassane Ouattara de Bouaké. Chef d'Antenne et chirurgien résident de l'Institut Raoul Follereau Centre Manikro  Dr Sara Eyangoh, directrice scientifique du Centre Pasteur du Cameroun. Coordonnatrice du Réseau de laboratoires de l'OMS en Afrique pour le diagnostic des MTN cutanées. ► En fin d'émission, nous faisons le point sur les conséquences de la baisse de financement de l'aide publique au développement sur la santé à Madagascar, notamment sur la santé des femmes et des enfants. Interview du Dr Niry Ramaromandray, médecin de santé publique et directrice de Santé Sud à Madagascar. Programmation musicale : ► Liniker – Tudo  ► Oxmo Puccino – Plus loin que soi. 

Tim Raue is the chef and owner of restaurant Tim Raue in Berlin and many other restaurants in Germany. He's one of Germany's best-known chefs and has redefined German top gastronomy. He was born in Berlin in 1974, and had a rough youth as a member of a street gang in the Kreuzberg district. He saw the kitchen as a way into the working life, and began his culinary training at the age of 17. After a 30 year long career in various restaurants, Tim Raue has been awarded two Michelin stars and was ranked No. 26 by the World's 50 Best Restaurants in 2022 and he was also featured in a episode of the Netflix series "Chef's Table". In this podcast we will hear about Tim Raue's troubled youth, about not giving up and about his love for his hometown Berlin. At the end of the podcast he will reveal his favourite restaurants in Berlin and the rest of the world. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump had a psychotic melt down all night, posting behaviors on social media that the 25th Amendment was created to address by removing people with his deranged mental state.Then, on the rest of the menu, in the Age of MAHA, officials confirm a tuberculosis outbreak at a San Francisco private school; the Trump administration overhauled a set of nuclear safety directives and shared them with the companies it is charged with regulating, but keeping the new rules secret from the public; and, Russian Asset Gabbard was spotted at Keystone Ka$h's bonkers ballot raid in Atlanta.After the break, we move to the Chef's Table where France's finance minister demanded tech firm Capgemini explain its ICE contract; and, German investigators searched Deutsche Bank offices in a money laundering probe.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today, Josh is joined by Mythical Kitcheneer Lily Burrola and Mythical Intern Samara Chaplain to talk and taste some favorite Southeast Asian desserts. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: youtube.com/@ahotdogisasandwich 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

On this episode I chatted with Chef Kevin Lee about his two OKC concepts Birdies and recently opened MAHT. We start way back and outline his journey through the OKC restaurant scene. Starting his culinary life in Vegas, dropping out of college and chasing his passion to cook, moving back to OKC, learning from the best in town and then going out on his own. Follow Chef on instagram www.instagram.com/chfkleeokc  Huge thank you to our sponsors. The Oklahoma Hall of Fame at the Gaylord-Pickens Museum telling Oklahoma's story through its people since 1927. For more information go to www.oklahomahof.com and for daily updates go to www.instagram.com/oklahomahof The Chickasaw Nation is economically strong, culturally vibrant and full of energetic people dedicated to the preservation of family, community and heritage. www.chickasaw.net Dog House OKC - When it comes to furry four-legged care, our 24/7 supervised cage free play and overnight boarding services make The Dog House OKC in Oklahoma City the best place to be, at least, when they're not in their own backyard. With over 6,000 square feet of combined indoor/outdoor play areas our dog daycare enriches spirit, increases social skills, builds confidence, and offers hours of exercise and stimulation for your dog http://www.thedoghouseokc.com  #ThisisOklahoma

Welcome back to part two of my interview with Crystal King, author of the bestselling food-laden novels, “In the Garden of Monsters,” “The Chef's Secret,” and “Feast of Sorrow.” Her newest novel, “The Happiness Collector,” is a contemporary fantasy novel about an American historian who lands a dream job in Rome--and may or may not be an unwitting pawn in battle of the gods.In today's interview we cover:- How she comforts herself when impostor syndrome kicks in- The inner critic narrative that's unique to mystery writers (I hadn't considered this one before)- The uncanny experience of listening to the audiobook version of your book- How a brush with breast cancer has changed her writing–and life–goals- The gender norms she's done with- The tools she's learned from reading the StoicsVisit Crystal at crystalking.com or on Substack @crystalking.For full show notes with links to everything we discuss, plus bonus photos!, visit katehanley.substack.com.Thank you for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

A winter sporting trailblazer! Alisa is an Olympic gold medallist and current Chef de Mission for Australia’s Winter Olympic team, leading the next generation on the world’s biggest stage. Her full story shows why she is one of the toughest, most resilient guests we have ever featured on the Howie Games. But first, we have some fun as we discover a self-confessed science nerd who loves history, and can knock out a mean Excel spreadsheet — or serve ice cream with equal confidence. Plus, her love for Collingwood. Alisa is Chef de Mission of Australia’s Winter Olympic team, which takes on the world from Feburary 6 to Feburary 22. It is a once-in-a-generation mix of experience and youth, with five recent Olympic medallists, exciting teenage talent, and 26 World Cup medals this season showing we belong on the world stage. As Chef de Mission, Alisa Camplin will be building camaraderie and focusing on helping every athlete — from medal contenders to first-timers — deliver their best performance. Come on you Aussies!See omnystudio.com/listener for privacy information.

For almost a decade, loyal Pensacola, FL, Shrimp Basket customer Charlie Hicks showed up twice a day for his usual bowl of gumbo with light rice. AND A family battling a daughter’s rare illness gets the perfect secret Santa surprise. To see videos and photos referenced in this episode, visit GodUpdates! https://www.godtube.com/blog/chef-helps-older-man.html https://www.godtube.com/blog/perfect-secret-santa-surprise.html Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.

Our Guest Is Eco-Chef Tom Hunt.He Joins Us From London…Where He's Currently A Recipe Developer, Guardian Columnist, Author And Global Food Sustainability Consultant…We Talk About:✅ The Importance Of Supporting Bio Diversity And All Life On Earth✅ Plus Navigating The Ebbs And Flows Of Life✅ And How His Root To Fruit Eating Philosophy Can Positively Impact The Food Systemhttps://www.instagram.com/haveyoueatenyetpodcast/?hl=enhttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg

We draft our chefs for Next Gen Chef (confusingly, after the first episode), which of course means we have to talk about Kelsey Barnard Clark's recent DUI arrest. It's fun, we promise!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!

Support the sponsors to support the show!Stop putting off those doctors appointments and go to Zocdoc.com/SODER to find and instantly book a doctor you love todayhttps://www.zocdoc.com/?utm_medium=audiopodcast&utm_campaign=soderThis January, quit overspending on wireless with 50% off Unlimited premium wireless. Plans start at $15/month at MintMobile.com/SODER https://www.mintmobile.com/?utm_source=podcast&utm_medium=audio&utm_campaign=mint_podcast&utm_content=soder&dnfemfkahqkdlf=soderWarby Parker gives you quality & better-looking prescription eyewear at a fraction of the going price.Our listeners get 15% + Free Shipping when they buy 2 or more pairs of prescription glasses at WarbyParker.com/SODER That's 15% off when you buy 2 https://www.warbyparker.com/?&wpsrc=Podcast&singular=59085_2026Q1?utm_campaign=2026Q1&utm_content=audio&utm_medium=podcast&utm_source=soderThe Golden Retriever of Comedy Tour is coming to your city!Get tickets at https://www.dansoder.com/tourFEB 13 - Orlando,FLFEB 14 - Tampa,FLFEB 28 - Buffalo,NYMarch 6 - BostonMarch 7 - Philadelphia,PAMarch 19 Dallas,TXMarch 20 - Houston,TXMarch 21- Oklahoma City,OKApril 4 - Huntington,KYApril 10 - Charlotte,NCApril 11 - Durham,NCApril 17 - Munhall,PAApril 18 - Cleveland,OHApril 19 - Columbus,OHApril 24 - Larchwood,IAFollow Tommy Popehttps://www.instagram.com/tommyjpope/?hl=enhttps://x.com/TommyJPopehttps://www.youtube.com/@stuffislandPLEASE Drop us a rating on iTunes and subscribe to the show to help us grow.https://podcasts.apple.com/us/podcast/soder/id1716617572Connect with SoderTwitter: https://Twitter.com/dansoderInstagram: https://www.instagram.com/dansoderTiktok: https://www.tiktok.com/@dansodercomedyFacebook: https://www.facebook.com/dansoderYoutube: http://www.youtube.com/@dansoder.comedy#dansoder #standup #comedy #entertainment #podcastProduced by  Mike Lavin   @homelesspimp  https://www.instagram.com/thehomelesspimp/?hl=en

Healthy eating shouldn't feel like a second full-time job — but if you've ever felt overwhelmed, behind, or like you're failing at “doing it right,” this episode is for you.In today's conversation, I'm sitting down with nutritionist, chef, and corporate wellness strategist Chef Leigh to break down what your version of healthy can actually look like in real life — not the Instagram-perfect kind. We talk through three simple but powerful shifts that make nourishing yourself feel doable even on your busiest days: the Power Plate Pause, why snack prep often matters more than meal prep, and how to use mood–food mapping to support your energy, focus, and emotions.This episode isn't about restriction, perfection, or copying someone else's routine. It's about learning how to pause, fuel instead of just function, and make food work for your life — not against it.If you've been craving a calmer, more grounded approach to eating that actually fits your schedule, your stress levels, and your season of life… press play. The shift you've been missing might be simpler than you think.4:16 – How to Find Your Own Version of Healthy6:53 – Power Plate Pause: The Simple Mindful Eating Trick13:38 – Snack Prep vs. Meal Prep—Making Nutrition Work For You25:43 – Mood Food Mapping: Using Food to Support Your Emotions31:54 – Why Pausing and Fueling (Not Just Functioning) Is Your First StepEpisode Links:Ready to make healthy eating feel simpler? Take 20% off all Chef LeighM services and products using code DANIMARENBURG at checkout HEREConnect with Chef LeighM: Website | InstagramOther Episodes You'll Love:Episode 102: It's Not Your Willpower, It's Your Hidden Hungers: What Actually Leads to Emotional Eating (and How to Overcome It) with Dr. Melissa McCreery

**OUR FIRST VIDEO EPISODE!!**It's a big day here at Andrew Talks to Chefs as we share our first video podcast with you.(You can watch on Spotify or YouTube, or you can just keep listening in all the same places you always have.)Our guest on this momentous occasion is Sohui Kim, chef and co-owner of Gage & Tollner and Insa in Brooklyn, NY. Sohui tells Andrew all about about her early childhood in South Korea, move to the United States as a preteen, diversion from academics to the pro kitchen, and the genesis of her current restaurants as well as the first place she and husband-partner Ben Schneider opened, the fondly remembered Good Fork in Red Hook, Brooklyn. It's no coincidence that we selected Sohui as our first video guest, because our video episodes will be filmed in the private dining rooms at Gage & Tollner. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals.And thanks to S.Pellegrino for their longstanding support of the pod. Thanks also to Gage & Tollner for providing our location. Please keep Gage & Tollner in mind for drinking and/or dining in Downtown Brooklyn, and for special and private occasions. Episode host/producer: Andrew FriedmanProducer: Roderick AlleyneCinematographer/editor/mixer: Victor Michael Thelian THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

With the Six Nations around the corner, the lads are fired up as squads drop across the board, bringing big calls, big omissions, and some surprise bolters. We dig into every nation's squad, from France leaving out some absolute superstars, to England's depth options, Ireland's late changes and injury worries, Wales' omissions, a settled Scotland, and Italy's hopes despite a mounting injury list. We're also joined by England's rugby chef Tom Kirby for a brilliant chat on elite nutrition, monster appetites, and what players at every level should actually be eating. Throw in some Prem and URC chat, punch-ups, plenty of other news, live show news in Dublin, rumours, and it's a packed episode as the countdown to the Six Nations really begins. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode I chatted with Chef Kevin Lee about his two OKC concepts Birdies and recently opened MAHT. We start way back and outline his journey through the OKC restaurant scene. Starting his culinary life in Vegas, dropping out of college and chasing his passion to cook, moving back to OKC, learning from the best in town and then going out on his own. Follow Chef on instagram www.instagram.com/chfkleeokc  Huge thank you to our sponsors. The Oklahoma Hall of Fame at the Gaylord-Pickens Museum telling Oklahoma's story through its people since 1927. For more information go to www.oklahomahof.com and for daily updates go to www.instagram.com/oklahomahof The Chickasaw Nation is economically strong, culturally vibrant and full of energetic people dedicated to the preservation of family, community and heritage. www.chickasaw.net Dog House OKC - When it comes to furry four-legged care, our 24/7 supervised cage free play and overnight boarding services make The Dog House OKC in Oklahoma City the best place to be, at least, when they're not in their own backyard. With over 6,000 square feet of combined indoor/outdoor play areas our dog daycare enriches spirit, increases social skills, builds confidence, and offers hours of exercise and stimulation for your dog http://www.thedoghouseokc.com  #ThisisOklahoma 

You don't need more leadership garnish. You need a better base. In the kitchen, that base is mirepoix—carrot, celery, onion. In leadership, it's the same: three core ingredients show up in every hard conversation, every decision under pressure, every moment your team is silently asking: Can I trust you? Are we clear? The Leadership Mirepoix Integrity Emotional Intelligence Clarity Data point (because receipts matter): Gallup found only 13% of employees strongly agree leadership communicates effectively—so clarity isn't common… which means it's a competitive advantage. In this episode, you'll learn: Why pressure reveals your defaults (heat reveals the recipe) How authenticity lives inside integrity (and what authenticity is not) How EQ creates psychological safety—and why your nervous system “broadcasts” The 3-part formula for real clarity: meaning, direction, agreements The “chef's kiss” transparency script that builds trust without oversharing Episode Timestamps: 00:00 — Why leadership needs a better base (not more garnish) 02:00 — Heat reveals the recipe: pressure + defaults 03:30 — Ingredient #1: Integrity (authenticity inside it) 06:40 — Emotional bank account: trust deposits + withdrawals 09:20 — Ingredient #2: Emotional Intelligence (empathy as EQ in action) 11:10 — Psychological safety (Project Aristotle) 13:45 — Mini practice: “emotional weather” in 10 seconds 16:10 — Ingredient #3: Clarity (clean communication) 19:00 — Chef's kiss: name the moment/intention/ask 21:30 — Recipe card recap in 60 seconds 23:00 — When “garnish” becomes over-explaining 24:40 — Closing + review Key Takeaways: Integrity: Trust is built through tiny receipts—follow-through, repairs, consistency. Emotional Intelligence: Your nervous system sets the tone; presence creates safety. Clarity: Meaning + direction + agreements = momentum. Chef's kiss: Responsible transparency that moves things forward. Mentioned: The Peace Bubble (weekly nervous system reset): Mondays at 8:30 AM — Register Here Episode reference: Expectations vs. Agreements Leave a Review: If Heart Glow CEO® supports your leadership, I'd be grateful for a quick review:lovethepodcast.com/brilliance

Dave is joined by the Podfather himself, the founder and CEO of The Ringer, Bill Simmons. Dave makes steaks that challenge Bill's wet-aged vs. dry-aged opinions, and then they discuss his "secret to basketball," which applies to much more than just sports—and explains Bill's unique ability to find and foster talent, as well as predict future trends. They finish with a discussion of the top five American chefs in history and a MOIF about whether or not a movie director can be considered great if they've never filmed food. P.S.: The Dave Chang Show is now on Netflix! Check out The Bill Simmons Podcast: https://www.theringer.com/podcasts/the-bill-simmons-podcast Check out The Rewatchables: https://www.theringer.com/podcasts/the-rewatchables Check out The Ringer: https://www.theringer.com/ Learn more about Antico Nuovo: https://www.anticonuovo-la.com/ Learn more about Craft: https://www.craftrestaurant.com/ Learn more about 'The French Laundry Cookbook': https://amzn.to/3NNz2NA Learn more about Café Boulud: https://cafeboulud.com/nyc/ Check out 'Dinner Time Live': https://www.netflix.com/title/81748864 Learn more about Chi Spacca: https://www.chispacca.com/ Learn more about Super Peach: https://www.momofuku.com/restaurants/super-peach Learn more about Primanti Bros.: https://primantibros.com/ Learn more about Philippe's: https://philippes.com/ Get a copy of 'The Book of Basketball': https://amzn.to/3NDi70e Learn more about the Brainrot app: https://thebrainrotapp.com/ Learn more about Bianco: https://www.pizzeriabianco.com/ Learn more about BCD Tofu House: https://www.bcdtofuhouse.com/ Read Bill's Streep column: https://www.espn.com/espnmag/story?id=3965213 Learn more about Commander's Palace: https://www.commanderspalace.com/ Get Bill's favorite Momofuku sweet and spicy sauce: https://shop.momofuku.com/products/sweet-spicy-bbq-sauce?srsltid=AfmBOoqjxshHlzC47CjTyKZnkCzgkgGTscF5XkScOpgry3SpwHxN4vuu Learn more about Yang Chow: https://yangchow.com/ Check out Recipe Club: https://www.theringer.com/podcasts/recipe-club Check us out at Majordomo: https://www.majordomo.com/ Host: Dave Chang Guest: Bill Simmons Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Nikola Stanjevich, Dan McCoy, Michael Berger, Elizabeth Styles Sound Engineer: Kevin Cureghian Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

Happy Birthday KB!You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/barstoolyak

Chef and TED Fellow Dieuveil Malonga traveled to nearly every country in Africa, tasting flavors straight from farms and local kitchens, to learn about the traditions that transform a dish. Today, he runs a center to train the next generation of top chefs from across the continent, collaboratively crafting food that shares each country's culinary secrets with the world.Following the talk, Lily James Olds, director of the TED Fellows program, interviews Malonga on Chefs Exchange, a program welcoming chefs around the world to share and innovate new methods of cooking. Hosted on Acast. See acast.com/privacy for more information.