Podcast appearances and mentions of christian puglisi

Today on our episode #399 of All in the Industry®, Shari Bayer is on-location with her guest Jonathan Tam, chef and owner of Restaurant Jatak in Copenhagen, Denmark. A Canadian-born chef, Jonathan's journey led him to Rene Redzepi's highly acclaimed, influential restaurant, Noma, where he started as an intern and later became chef de partie, staying for three years. At Noma, he met chef Christian Puglisi, who he joined as head chef with the opening of Restaurant Relæ in 2010, and remained there for a decade until the restaurant closed. In 2022, Jonathan opened Jatak, his first restaurant, created with local ingredients and inspired by the cultural heritage of his team. The name Jatak means “yes, please” in Danish. Jonathan has been recognized by the Best Chef Awards as a New Candidate 2023. Shari met Jonathan in December 2023 when she dined solo at Jatak's chef's counter, and then sat down with Jonathan at his restaurant on a return trip to Copenhagen in Spring 2024 to talk about his impressive career and more! Today's show also features Shari's PR tip to trust that the universe will give us exactly what we need, when we need it; Speed Round; and Solo Dining experience at Din Tai Fung, the first NYC location of the renowned Taiwanese-based restaurant chain known for its soup dumplings and noodles. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebookListen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Back in February we chatted to Sarah Cremona, sous chef at Moke Dining on the Mornington Peninsula. Since then, Sarah has been in Copenhagen at the MAD Academy, a learning institution which sprang from the Noma ecosystem. Sarah undertook an intense Leadership and Business course, followed by a week with chef and restaurateur Christian Puglisi. What did she learn? And what could any of us do to level up our leadership? https://www.instagram.com/sarah.cremona/ Sarah mentions this book: https://www.charlesduhigg.com/supercommunicators Our previous chat with Sarah: https://deepintheweeds.com.au/podcast/sarah-cremona-moke-generation-next/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Danish-Italian chef Christian Puglisi was on center stage in Copenhagen during the height of the New Nordic cuisine. Before his job at Noma, he had worked in France and at the legendary El Bulli in Spain. After leaving Noma, he took his first steps as a restaurateur in 2010 when he opened his restaurants Relæ and Manfreds. Relae received a Michelin star, entered the World's 50 Best Restaurants list, and received The Sustainable Restaurant Award. Christian Puglisi will tell about the difficult decision to close these hugely popular restaurants and return to his Italian gastronomic roots. He will also tell us about his new restaurant Mirabelle Spiseria and describe what a “spiseria” really is. At the end Puglisi will reveal his favourite restaurants in Copenhagen and in the rest of the world.In this podcast Christian Puglisi recommends the following restaurants:Jatak, Copenhagen https://www.jatakcph.com/Seks, Copenhagen https://www.sekscph.com/Juju, Copenhagen https://www.jujucph.dk/Palaegade, Copenhagen https://formelfamily.dk/palaegade/Juno the Bakery, Copenhagen https://www.instagram.com/juno_the_bakery/Trippa, Milano https://www.trippamilano.it/Reale by Niko Romito, Castel di Sangro, Italy https://www.nikoromito.com/en/reale-restaurant/Ristorante San Giorgio e il Drago, Sicily http://www.ristorantesangiorgioeildrago.it/Asador Etxebarri, Axpe, Spain https://www.asadoretxebarri.com/World of Mouth is a restaurant guide powered by over 500 invited chefs, food writers and other trusted restaurant experts.All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Sartoria Panatieri sale sul primo gradino del podio di 50 Top Pizza Europa 2023, premio assegnato da 50 Top Pizza, la guida più influente nel mondo della pizza, e annunciato all'Auditorio MGS di Barcellona durante una seguitissima cerimonia, trasmessa in diretta sui canali social del network.Un successo importante per la pizzeria di Rafa Panatieri e Jorge Sastre, che si aggiudica anche il premio speciale Pizza of the Year 2023 - Latteria Sorrentina Award. Al secondo posto Bæst, la pizzeria di Christian Puglisi, a Copenaghen. Terzo gradino del podio per 50 Kalò, pizzeria inglese di Ciro Salvo, al vertice della guida nella prima edizione, che si è aggiudicata anche il premio speciale Best Fried Pasta Pie 2023 - Pastificio Di Martino Award.

Oggi a C'è Di Buono, Alessandro Perricone, che negli anni scorsi ha lavorato a Copenhagen con Christian Puglisi costruendo l'identità della sala e della cantina di più di un ristorante, all'ideazione di un vermouth bar, alla creazione di una compagnia di importazione e distribuzione di vini. Ora è tornato in Italia, ha lanciato progetti come il wine club Vicino. Wineclub, la distribuzione Sottoscala, e sta per inaugurare un corso per appassionati di vino che si terrà, da domani, all Arci Bellezza di Milano. Ho colto questa occasione per fare con lui una bella chiacchierata su vino e dintorni: potete sentirla in diretta tra poco, o quando volete in podcast!

Show Notes:Relae in Copenhagen on InstagramChristian Puglisi Website and InstagramRelæ: A Book of IdeasThe Daily Stoic BookVaughn Tan - The Uncertainty Mindset, Style, and Risk | The Emulsion Podcast Ep. 133The Uncertainty Mindset BookTrack your sleep with Oura RingCheck Out Korin and their new line: Kaguya Wa LineSilky Kitchen ScissorsJoyce Chen's ScissorsEl Bulli Restaurant's WebsiteNoma Restaurant's WebsiteEtxebarri Restaurant's WebsiteStoicism PhilosophyMarcus AureliusMeditations Book  by Marcus Aurelius—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

I denne 5. Episode af sæson skal vi høre Christian Puglisi fortælle lidt om volontør livet på Verdens bedste restaurant El Bulli, om at havne i DK som indvandrer med en nedarvet madkultur i en kulinarisk ørken og lidt om hvilke tanker Christian gjorde sig da han åbnede Manfreds og Relæ, to den gang helt nye bud restaurant koncepter i et København der stille og roligt, men urokkeligt sikkert var ved at vokse sig til et globalt kulinarisk pejlemærke. See acast.com/privacy for privacy and opt-out information.

In Conversation with Christian Puglisi of BÆST, Denmark

”Ville så gerne holde af de steder, men personalet gør det komplet umuligt”. Sådan skrev Euromans chefredaktør Kristoffer Dahy Ernst om Bæst og Mirabelle på Twitter i foråret. Nu har han sat Christian Puglisi, der er restauratøren bag, i stævne i Euromans ugentlige podcast 'Sidelæns' til en snak om restaurationskulturen, og hvordan man bedst præger sit personale med sine egne værdier.

Ospiti Alessandro Perricone e Lisa Casali. In questa prima puntata della quarta stagione, abbiamo parlato di ristorazione nell'era del Covid con Alessandro Perricone, sommelier e ristoratore italiano da alcuni anni a Copenhagen, dove guida con lo chef Christian Puglisi un gruppo di diversi ristoranti e locali. E del Grande Libro delle Bucce, con la sua autrice Lisa Casali, esperta di alimentazione sostenibile e di lotta allo spreco.

Ospiti Alessandro Perricone e Lisa Casali. In questa prima puntata della quarta stagione, abbiamo parlato di ristorazione nell’era del Covid con Alessandro Perricone, sommelier e ristoratore italiano da alcuni anni a Copenhagen, dove guida con lo chef Christian Puglisi un gruppo di diversi ristoranti e locali. E del Grande Libro delle Bucce, con la sua autrice Lisa Casali, esperta di alimentazione sostenibile e di lotta allo spreco.

Ospiti Alessandro Perricone e Lisa Casali. In questa prima puntata della quarta stagione, abbiamo parlato di ristorazione nell’era del Covid con Alessandro Perricone, sommelier e ristoratore italiano da alcuni anni a Copenhagen, dove guida con lo chef Christian Puglisi un gruppo di diversi ristoranti e locali. E del Grande Libro delle Bucce, con la sua autrice Lisa Casali, esperta di alimentazione sostenibile e di lotta allo spreco.

Preparing, serving and eating food is sacred.The entire process…. from concept to reality is an artform….often with synchronistic moments woven in between.Ancient societies understood that food is life force energy….it ties all of us together on this planet.We all experience a different journey when it comes to food.But what about looking at the path of a chef?These professionals are taking part in this sacred practice daily…..on a high stakes level.The energy is heightened for them.It's at this level that deep & profound life lessons are learned.Universal lessons that can help all of us navigate life.Are there shared beliefs among those who have been through life's toughest moments?Hi, my name is Kassata Bollman.I'm a restaurateur and former journalist.I talk with chefs from around the world about their journey to the present moment.We have open and honest conversations about all aspects of life.Ben Shrewy….. Will Goldfarb……and Christian Puglisi …just to name a few. [[soundbites]] These conversations help me navigate my time on this planet and I hope they do the same for you on your journey.Search Have You Eaten Yet ? Wherever you get your podcasts.

This week, restaurants and cafes are slowly opening up in Copenhagen. The city is starting to buzz again with people looking forward to go out and enjoy life after quarantine. But can everything just revert to business as usual? It’s important to understand what is behind the food industry also from a business perspective. In this episode, we will be speaking to Christian Puglisi, chef and founder of Relæ community, to hear more about the challenges and logistics behind the current situation, as well as his perspective about the value of food, eating “local”, and wishes for a future after corona.Topics and links shared by Christian Puglisi in #2 episode:What can we expect from culinary in Copenhagen? www.relae.community/what-can-we-expect-from-culinary-copenhagen/Christain Puglisi instagram account: https://www.instagram.com/chrifrapug/?hl=en Farm of Ideas: https://www.instagram.com/chrifrapug/?hl=enRelæ: https://www.instagram.com/restrelae/?hl=enBæst: https://www.instagram.com/baestcph/Mirabelle: https://www.instagram.com/mirabelle_bakery/Manfreds: https://www.instagram.com/manfredscph/Rudo: https://www.instagram.com/rudocph/ViniKultur: https://www.instagram.com/vinikultur/?hl=en Book: Hvad skal vi med landbruget? By Jørgen Steen Nielsen

Bearnaise fortsætter samtalen med mesterkokken Christian Puglisi. Denne gang mødes de to på Christians Michelin restaurant Relæ i Jægersborggade, hvor det hele startede i 2010. Dengang var Jægersborggades status som gourmetcentral for alskens mad, vin, kaffe, øl, ikke endnu cementeret, og der var rygende travlt i hashhandlen lige udenfor indgangen til restauranten.Samtalen fokuserer netop om åbningen af Relæ og den stemning, der var i restaurationsbranchen på bagkant af en slem finanskrise.Dagens anmeldelse er fra vegetarrestauranten Cookies Cream i Berlin, der ligesom Relæ har én Michelin stjerne.

Bearnaise er taget et smut forbi Guldbergsgade på Nørrebro for at besøge stjernekokken Christian Puglisi, manden bag flere succesfulde restauranter i København, heriblandt BÆST og Relæ. Sidstnævnte har haft en Michelinstjerne siden 2012. De to mødes i restaurant BÆST for at se på Christians ost- og kødproduktion og for at tale om en gastronomisk opvækst i det italienske køkken, mens klassekammeraternes leverpostejsmadder ikke faldt i spænd med Christians smagsløg.

This episode of Heartland Podcast is in Danish. Denne udgave af Heartland Podcast er en samtale mellem forfatter og videnskabsjournalist Tor Nørretranders og forfatter og kok Christian Puglisi. Foran et live publikum ved sommerens festival diskuterer de to deltagere sammenhængen mellem mad og natur. I takt med den industrialiserede masseproduktion af fødevarer er vi mennesker nemlig blevet fremmedgjorte over for den natur hvorfra vores mad kommer. Det har omkostninger for vores miljø og vores arbejdsforhold, men også for menneskets nysgerrighed og madglæde – og ikke mindst kvalitet og smag. Hvordan kommer vi tættere på naturen og dermed længere væk fra de skadelige produktionsformer? Samtalen er modereret af journalist og chefredaktør på Zetland Lea Korsgaard.

Philipp Inreiter opened Slurp Ramen Joint in 2017, a shop near Copenhagen's city center that merges Japanese ramen with Danish design and ingredients. Originally from Austria, Philip has worked in kitchens around the world, most notably getting his start at noma, which originally brought him to Copenhagen, and took a detour to work in Tokyo where he discovered his love for ramen while apprenticing at Konjiki Hototogisu, one of the best ramen shops in Japan. He soon returned to Copenhagen and worked for a while at Chef Christian Puglisi at Relae, and opened Slurp Ramen soon after to fill what he considered to be a void on the wintry city's culinary scene. The result is an exceptional bowl of noodles, served in a relaxed, fun, and tight atmosphere, and going through the experience of opening his own restaurant has led Chef Philipp and his collaborators to start an entirely new project called Informal - a tech-forward company that aims to be the Airbnb of the food world. Chef Philipp's Shift List Orgone - “Look-A Py Py” Lana Del Rey - “Ultraviolence” Beastie Boys - “Super Disco Breakin” Homeboy Sandman - “The Carpenter” Wu Tang Clan - “Protect Ya Neck” Dead Prez - “It's Bigger Than Hip-Hop (Hip-Hop Remix)” Christina Aguilera feat. Missy Elliott - “Car Wash” Robbie Williams - “Rock DJ” Wa Dai Ko Matsuri Za (Japanese Drums) - “Kabuki Gomen-Jyo!” Iron Maiden - “Aces High”

Jonathan Tam was named executive chef at Copenhagen's Restaurant Relæ in 2016. Relæ was the first restaurant opened by Chef Christian Puglisi, and Tam's been with him from the start. Trained at a culinary school in his hometown of Edmonton in Alberta, Canada, Jonathan, he landed an internship at NOMA in 2007 and has been in Copenhagen ever since. His elevation to executive chef at Relæ was a natural progression, as he's been creating menus at the restaurant with Puglisi from day one back in 2010. Chef Jonathan's Shift List Andrea Bocelli - “Con Te Partiro” Gali - “Zingarello” Fleetwood Mac - “Everywhere” Gang Starr - “Full Clip” Duck Sauce - “Big Bad Wolf” Johnny Cash - “Ring of Fire” Hailu Mergia - “Sintayehu” David McCallum - “The Edge” R Kelly - “Ignition” Gang Starr - “Mass Appeal” Restaurant Relæ: http://www.restaurant-relae.dk • https://www.relae.community Theme song: Jamie Drake - “Wonder”

When Chef Christian Puglisi opened Copenhagen's restaurant Relæ in 2010, his first as head chef, it was quickly awarded a Michelin star and became known as one of the most sustainable restaurants in the world. He's since gone on to open three more restaurants in Copenhagen - Manfred's, Mirabelle, and Bæst, and each have followed in Relæ's footsteps with a focus on sustainability. So, for example, instead of importing mozzarella for the pizza at Baest, they make it themselves with raw milk from the 16 cows grazing at Puglisi's Farm of Ideas, just 40 km from the restaurant – and stretch it by hand several times a day. Before opening his own restaurants, Puglisi worked at such humble fine dining establishments as El Bulliin in Spain, and Noma in Copenhagen, where he served as sous chef for 2 1/2 years until he ventured out to open Relæ. He selected the music for Relæ on his own when it first opened, but that duty has since been delegated to his trusted Somalier Allesandro Perricone, who helps to guide the vibe and playlists at that restaurant, in addition to Manfred's, Mirabelle, and Bæst. Christian Puglisi and Alessandro Perricone's Shift List ABBA - “Gimme! Gimme! Gimme!” Daft Punk - “Giorgio by Moroder” Adriano Celentano - “Susanna” Tullio De Piscopo - “Un'Onda D'Amore” Eros Ramazzotti - “Terra promessa” Lucio Battisti - “Il Veliero (Chicago Balls Rework)” William Onyeabor - “Fantastic Man” Fela Kuti - “Let's Start” Prince - “Purple Rain” Johnny Cash - “Folsom Prison Blues (Live)” Neil Young - “The Needle and the Damage Done” http://relae.community/ Theme song: Jamie Drake - “Wonder”

I dette program har Lars Bjerregaard inviteret superkokken Christian Puglisi i studiet for at finde ud af, om han er kok, bondemand eller aktivist? Nok lidt af det hele. I hvert fald er Christian Puglisi en af de helt tunge stemmer, når det gælder bæredygtighed i en branche, der for længe har glemt, at den lever af naturen. Hør Puglisi fortælle, hvorfor han ændrede sin tilgang til de råvarer, som han bruger på sine restauranter, og hvorfor og hvordan han prøver at skubbe til folks holdninger, samtidig med at han serverer dejlig mad for dem.

Davey Rabinowitz found his passion for cuisine as a chef at Starky’s, one of Bozeman, Mt’s most popular restaurants. He moved to Bozeman to attend college but he soon found that cooking would be his future. Davey knew he wanted to build a life in Bozeman, but he wanted to do it as a chef. From Montana, he left for Portland, Oregon and completed formal training at Le Cordon Bleu. He gained further experience in some of the city’s finest restaurants, such as Castaña and Departure, where he was honored with the 2013 San Pellegrino Award and the West Coast “Almost-Famous Chef” Award. Before heading abroad, Davey apprenticed at Atera in New York then moved to Copenhagen to apprentice under renowned chef Christian Puglisi at Relae, the world’s most sustainable restaurant. In each position, Davey took careful note of what he would include in his own dining establishment. Feeling the pull of Montana, he and Kierst returned with the idea for bisl in hand, ready to share their exciting palate with the Bozeman community. You can find Davey at: Bisl's Website: http://bislfood.com/ Instagram:  bislfood

Das Terra Madre Festival hat seinen Ursprung eigentlich in Italien. Dieses Jahr findet das Terra Madre Nordic Festival in Kopenhagen statt. Hört im Podcast ein Interview mit dem dänischen Sternekoch Christian Puglisi. Unter anderem hat er das "Relæ" zum ersten biozertifizierten Restaurant geführt, das mit einem Michelin-Stern ausgezeichnet wurde und den Nachhaltigkeits-Preis 2015 und 2016 gewonnen hat

First up, fantastic news: The Europeans Podcast has been nominated for a prize! Hit play to find out all about it, we are over the moon. What a delicious episode we have for you this week. Michelin-starred chef Christian Puglisi is on the line from Copenhagen to talk about how his heritage has helped him shape cuisine that defies the rules. Born to a Norwegian mother and a Sicilian father, Christian's ideas about where he comes from have changed with time, as have his ideas about food. We hear all about how his hit restaurant Baest has blurred the lines of what makes an 'authentic' pizza by going for freshness first — to the point of making Danish mozzarella — and his ongoing battle to make his restaurants as green as possible. Plus: how the French learned to love burgers; how the world learned to hate Cambridge Analytica; and a German footballer with a huge heart (and lucky blood). europeanspodcast.com | facebook.com/europeanspodcast | @EuropeansPod | Instagram: @europeanspodcast

To mark the publication of Volume 8: Breaking New Ground, Oak’s editor-in-chief Karen Orton interviews chef Christian Puglisi alongside craft beer brand founder Mikkel Borg Bjergsø, speaking about Puglisi’s pione-ering Farm of Ideas and the Mikkeller craft beer phenomenon. Music: "Pushin' Daisies" by Jeris 2011 - Licensed under Creative Commons Attribution (3.0) http://ccmixter.org/files/VJ_Memes/31981

On this second episode from our Copenhagen series, we're heading to the Danish countryside with the inimitable chef Christian Puglisi to scope out his Farm of Ideas, milk some cows, and learn about the school for gastronomy and sustainable agriculture he has in the works. See acast.com/privacy for privacy and opt-out information.

Ospiti Valerio Neri; Arturo Di Corinto; Alfonso Molina; Christian Puglisi

Barton Seaver and Christian Puglisi : This week on Sharp & Hot, Emily Peterson is joined by two thought leaders in the world of food – Barton Seaver and Christian Puglisi. First hear from Barton, a National Geographic Fellow and Washington, D.C. chef. He is an influential voice in the culinary world because of his take on seafood and sustainability. In his first book, For Cod and Country, Seaver introduced an entirely new kind of casual cooking featuring seafood that hasn’t been overfished or harvested using destructive methods. Now he’s taking on a whole new audience: Kids, with his new book National Geographic Cookbook. Later on, hear from Christian Puglisi, the Copenhagen chef at Relæ and author of Relae, A Book of Ideas.. “I think we have a responsibility to support the fisheries that are operating legally under the laws we created.” [07:00] “Americans eat 14-15 pounds of seafood per person per year. We eat 204 pounds of beef per person.” [09:00] “When we’re having fun cooking we’re most often using fresh and raw ingredients – that’s a great start.” [13:00] –Barton Seaver on Sharp & Hot

On today's THE FOOD SEEN, Per Anders & Lotta Jorgensen produce Fool Magazine, named “Best Food Magazine in the World” by the Gourmand Awards, as a way to display new perspectives in “food photography”, and bring light to the unseen stories of our global gastronomy. With the release of #4 The Italian Issue, they explore the purity of regional cooking on mainland Italy with Massimo Bottura in Modena, it's affinity in Nordic cuisine at Copenhagen's Relae with Christian Puglisi, and it's genealogy in a Brooklyn backyard with Carlo Mirarchi of Roberta's Pizza. Today's program has been sponsored by Rolling Press. Music by Cookies. all images courtesy of Fool Magazine “Italian food is based on the produce of the region… it's beautiful; it's been that way for thousands of years.” [10:40] “It's hard to be unique in a world that's so global because of the Internet, but it comes down to talent.” [26:35] — Lotta Jorgenson on THE FOOD SEEN “You have to go to a place like Sardinia and go back in time to see the future. Chefs are making cheese because they've always made it.” [30:45] — Per Anders on THE FOOD SEEN

Italian-born Chef Christian Puglisi of restaurant Relae in Copenhagen has a Michelin star, and a place on the world's fifty best restaurants list. Both Chef Puglisi and his restaurant partner, Kim Rossen, formerly worked at Noma. Chef Puglisi shows us how he prepares a spring salad with egg foam and gel. Find recipes at www.CIAprochef.com/WCA.