Podcast appearances and mentions of Daniel Boulud

This episode was recorded live before an audienceThe ConversationThe Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family. The Inside TrackThe Guys talk to Alex about the not-so-secret sauce that makes “Chopped”  so enjoyable for the judges, guests and audience.“It's the feedback we would give each other in the restaurant. I think it didn't bring the restaurant to the show, but it brought that culture. That pirate that just got off the Black Pearl. I had my parakeet and my eye patch and I'm ready to tell you why your spaghetti sucks!  I think that really resonates with people. I feel like the audience could feel that we wanted to tell the truth,” Alex Guarnaschelli on The Restaurant Guys Podcast 2025BioAlex Guarnaschelli began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she became sous chef. After success in France, she returned to the US joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was took the position of executive chef at Butter, where she still oversees her own eclectic American menu.Alex is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earning the coveted title of Iron Chef. She hosts Supermarket Steakout and Alex vs. America among many other shows. She has also been featured as a guest co-host on Beat Bobby Flay. Alex is also the author of several cookbooks including Italian American Forever released in 2024.InfoAlex's most recent cookbookItalian American ForeverAlex's sitehttps://alexguarnaschelli.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family's long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.  In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows. Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada. Instagram: @thaaschocolates Website: www.thomashaas.com In this episode we discuss how Thomas fared: Growing up in Germany as part of a pastry and baking dynasty Surviving an apprenticeship with a “crazy genius” pastry chef Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz Fulfilling a dream by moving to the U.S. Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC Learning lessons from Chef Daniel Boulud Opening his own business in Vancouver, Canada And much more!

In this episode, 5-time James Beard Award Winner Dorie Greenspan remembers her non-cooking parents, learning to love food by going out to dinner and burning down the family kitchen! She discusses cookbook collaborations with Julia Child, Daniel Boulud, and Jean-George, how she cooks differently in New York and Paris, and her love of baking, calling it a generous act because it's always shared. Join my illuminating and often hilarious conversation with this influential food writer and author of 15 cookbooks. Don't forget to follow all of the social media! @Sarandon_Chris on Twitter @TheOfficialChrisSarandon on Instagram Chris Sarandon on Facebook www.chrissarandon.com linktr.ee/theofficialchrissarandonSubscribe on Youtube at https://youtube.com/shorts/-vGUyj0TK-Q

Top Chef Destination Canada had the opportunity to do the funniest thing possible, and they did it! We have a double header of classic Canadian delicacies: poutine and maple syrup. The Chefs have to make their versions of these iconic staples and the judges are blown away! Joined by Sarah Levy and Daniel Boulud, this is an epically fun episode you won't want to miss.

Dans cette deuxième partie de notre entretien avec Daniel Boulud, Jean-Luc Colombo, vigneron célèbre de Côtes du Rhones nous a rejoint. Les deux hommes se commissent depuis longtemps et on voit une certaine complicité entre eux.L'entretien avec le Chef Français le plus connu des États-Unis prend une nouvelle tournure, plus intime.Les deux amis se livrent sur leur vision d'un bon repas et de leur lien avec le Chef de chefs, Paul Bocuse.Daniel Boulud revient justement sur le repas qu'il a préparé pour le 99ème anniversaire de Bocuse, une repas en 5 services grandioses avec les chefs les plus connus des États-Unis.Bref, c'est un entretien à écouter et surtout à voir!!On est dans le jus, le podcast de la restauration au Québec

L'année dernière pour célébrer nos 1 an, nous recevions Glenn Viel et Daniel Boulud. Ça a été un moment incroyable, puissant que nous conseillons d'aller voir si vous n'avez pas encore vu l'épisode.Alors comment frapper encore plus fort les esprits cette année pour souffler les bougies de nos 2 ans? Réponse simple, réinviter Daniel Boulud, le grand Chef français qui vit aux États-Unis depuis 1980. Le chef, est une personne incroyable, un homme aux multiples talents, travailleurs et aussi très empathique.Il nous consacre un long moment qu'il partage ensuite avec un ami de longue date, Jean-Luc Colombo, vigneron réputé des Côtes du Rhône, qui accompagne le menu créé par le chef pour Montréal en Lumière. La complicité des 2 hommes se voit bien, l'échange est un moment de partage. À écouter. Et à voirOn est dans le jus, le podcastéela restauration au Québec

Mary George is the executive pastry chef at Le Café Louis Vuitton, one of the hottest culinary destinations in New York City. A rising star in the pastry world, Mary knew her calling at just 13 years old. Born in Australia and trained at the prestigious Le Cordon Bleu, she honed her craft under legendary chef Daniel Boulud before stepping into the spotlight at Louis Vuitton's exclusive café.Mary joins host Kerry Diamond to share her journey—from early inspirations to high-stakes culinary competitions—and the artistry and precision that go into creating world-class pastries. They talk about the importance of teamwork, her approach to innovation, and what it takes to succeed at the highest level of the industry.Thank you to Alex Mill and Food Print for supporting Radio Cherry Bombe.For Jubilee 2025 tickets, volunteer, and Bombesquad Booth applications, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Mary: Instagram, Le Café Louis VuittonMore on Kerry: Instagram

Damian Sansonetti is the Chef and Co-Owner of Chaval and Ugly Duckling, both located in Portland, ME. Damian is the husband of previous guest Ilma Lopez, who was featured on episodes 1148 and 1156. Damian's father was a chef and he grew interested in the profession while in college. He attended Pennsyvania Culinary Institute and quickly began working in well-known restaurants and for high profile restaurateurs in NYC, such as Daniel Boulud and Myriad Restaurant Group. He and Ilma married in 2009 and they decided to move to Portland to open their first restaurant in 2013. Today, they own Ugly Duckling and Chaval.  Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Contact the guest: Chaval website: https://www.chavalmaine.com Ugly Duckling website: https://www.uglyducklingmaine.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

In this special installment of Snacky Tunes, Darin continues the conversation on how the Los Angeles culinary community is responding to the devastating L.A. fires. First, we welcome back Brad Metzger and Jacqui Leanza, who are behind one of the most incredible fundraising dinners—Chefs Love LA. The event features an all-star lineup including Ruth Reichl, Daniel Boulud, Nyesha Arrington, Billy Harris, Phil Rosenthal, Jeremy Fox, Curtis Stone, Jonathan Waxman, and more!!! The dinner at the legendary Lawry's is raising critical support for World Central Kitchen and Restaurants Care.In the second half of the show, we sit down with Zak Fishman, owner of Prime Pizza and a longtime Altadena local, to discuss the impact of the fires on the neighborhood and the restaurant community. He shares his experience navigating the aftermath and the path to rebuilding.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Ilma Lopez is from Venezuela and moved to the US in 2001 to go to school. She ended up going to culinary school in NYC and worked there for high profile chefs like Daniel Boulud and others. She worked in Spain for a year and then worked a cruise ship for a year as well. She and her husband moved to 2011 and opened their first restaurant, Piccolo, in 2013. She then opened Chaval and closed Piccolo in 2020. Ugly Duckling was opened in 2023. The two restaurants gross 2 million in revenue. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Contact the guest: Ugly Duckling website: https://www.uglyducklingmaine.com Chaval website: https://www.chavalmaine.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Il s'en est passé des choses en 2024, c'est le moins qu'on puisse dire. Nous avons fêté nos 1 an avec Glen Viel et Daniel Boulud, nous avons enregistré plus d'une dizaine d'épisode pendant Montréal en Lumière. Nous avons rencontré Heidi Small avec qui nous avons créé des liens très forts. Nous avons rencontré des chefs, des cheffes en veux tu en voilà.Nous sommes allés à Mont-Tremblant, à Québec... Notre podcast a été dans le top 10 de 1300 personnes sur Spotify, dans le top 5 de 1000 personnes et le top 1 de 418 personnes!!L'année 2025 s'annonce encore plus belle puisque nous commençons l'année avec de beaux épisodes et aussi avec un partenariat média avec Montréal en Lumière.Bonne écoute et bonnes fêtes!!Emeric est cuisinier, Pascal est restaurateur, 35 ans de métier à eux deux.À chaque épisode, ils reçoivent un.e invité.e du secteur qui raconte sa réalité, et aborde des sujets qui lui tiennent à coeur.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Alex Wight is the owner of Crown Jewel, located on Great Diamond Island off the coast of Portland, Maine. Alex's first job was a busser at age 14. She wanted to work for a food magazine, but entered culinary school instead. She worked for Daniel Boulud at DB Bistro in NYC and then worked in a restaurant in Spain for about a year. She returned to NYC and worked in several high end restaurants for accomplished chefs until 2013 when she started a dinner series in Maine. In 2016, she opened Crown Jewel. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact the guest: Email: info@crownjewelportalnd.com Instagram: https://www.instagram.com/crownjewelportland/ Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

On this episode of The Kara Goldin Show, I'm joined by Erica Bethe Levin, Founder and CEO of Globowl, an innovative baby and toddler food brand that's bringing big flavors and early allergen introduction to little ones. Erica's journey is inspiring—beginning with her successful marketing career for culinary giants like Daniel Boulud and Jean-Georges, and later, her role at restaurant tech company Reserve. But it was when she became a mom that Erica saw a need in the baby food market for authentic flavors and safer allergen introduction, leading her to launch Globowl.We dive into Erica's journey, from crafting recipes in her kitchen to building Globowl, and her experience growing a brand that introduces diverse flavors and allergen-friendly foods to babies. Erica also shares her story of being a contestant on Gordon Ramsay's Food Stars, her dedication to Globowl's mission, and how she's grown the brand to be available in 300 stores across the U.S. If you're interested in entrepreneurship, food industry insights, or just love hearing stories of innovation and resilience, this is an episode you don't want to miss! Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks. To learn more about Erica Bethe Levin and Globowl:https://www.instagram.com/theglobowlhttps://www.linkedin.com/in/ericabethehttps://www.globowl.com/ Sponsored By:Birch - Head over to BirchLiving.com/karagoldin for 25% off ALL mattresses and 2 free eco-rest pillows.Mike Dunlop - Grab The Art of the Turnaround on Amazon or at your favorite bookstore, and tune into his podcast The Art of the Turnaround wherever you get your shows.ShipStation - Get a 60-day free trial at ShipStation.com/KARA. Thanks to ShipStation for sponsoring The Kara Goldin Show!Shopify - Sign up for your one-dollar-per-month trial period at Shopify.com/karaGrammarly - Head to Grammarly.com/enterprise to learn more about Grammarly Enterprise-ready AI. Check out our website to view this episode's show notes: https://karagoldin.com/podcast/613

Founder and CEO of Financial Gym, Shannon Mclay, shares ways on how to be honest about your spending habits. Also, Ally Love stops by to share some tips on how to prioritize our health just in time for the holiday season. Plus, Ella Bleu Travolta sits down to discuss her first EP titled "Colors of Love," family and more. And, chef Daniel Boulud shares a delicious steak recipe from his brand new restaurant. 

James Beard Award–winning pastry chef Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As chef-owner of eponymous bakeries around the world, Ansel has been responsible for creating some of today's most popular pastries, including the Cronut, the Cookie Shot, the Frozen S'more, and the Blossoming Hot Chocolate. But where did Dominique Ansel come from, and how did his time working with Daniel Boulud and throughout France help him create the most iconic foods of a generation? It's a great talk with the great Cronut Daddy about his new book, Life's Sweetest Moments.Also on the show, Matt has a great conversation with Emma Impavido, Director of Educational Travel Programs at Academic Travel Abroad. Emma and Matt work together on TASTE Travels, and they discuss why organized travel is as popular as ever. They also dig into the countries people are visiting specifically for the food, as well as talk about the upcoming TASTE Travels in 2025, including a spring trip to Mexico City.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DOMINIQUE ANSEL:The Cronut Flavor Dominique Ansel Is Dying To Make [Chowhound]The Mind Behind the Cronut Just Launched a Dessert Soup Dumpling [F&W]TASTE Travels Mexico City [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is award-winning pastry chef Dominique Ansel, the founder of Dominique Ansel Bakeries in New York City and Las Vegas. When the French chef came to the U.S. in 2006, he worked at Daniel Boulud's restaurant for five years before opening his namesake bakery in SoHo. Dominique is one of the most inventive pastry chefs out there and is also the author of three cookbooks. His latest, “Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories,” was released earlier this month.Dominique joins host Jessie Sheehan to talk about his illustrious career and iconic baked goods. (He is the creator of the cronut, the wildly popular pastry that's a cross between a croissant and a doughnut.) Plus, the duo dive into his new book and the stories that accompany the recipes, including how Martha Stewart inspired his book cover photo, and his conversation with Anthony Bourdain about heartbreak and ice cream.Click here for Dominique's Milk Chocolate Humble Pie recipe.Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dominique: Instagram, website, ”Life's Sweetest Moments” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

In this episode, Chef Tyler Florence, renowned chef, restaurateur, and TV personality, shares his passion for creating memorable experiences through his restaurants, which he considers the most important part of his work.Listeners will learn:Why restaurants are the most important part of Tyler's work, even more than his TV shows and bestselling cookbooks (01:57)How Tyler's restaurants allow people to truly experience and appreciate his culinary skills (02:08)Tyler's daily routine, balancing his time between managing his growing restaurant business and being present in his restaurants (02:29)The joy Tyler finds in working with his culinary team and developing new techniques and dishes (03:10)Tyler's belief that he will continue working in restaurants for the rest of his life, even as other aspects of his career may change (03:42)Mentions:American Grill, Tyler's 17th cookbook (00:58)The Food Network, where Tyler has been featured for 28 years (01:18)Miller & Lux, one of Tyler's restaurants (03:31)Chef Thomas Keller (04:02)Chef Daniel Boulud (04:13)If you liked this, you may also like: Theatrical Hospitality: How I Create Magic Through Atmosphere - Chef Tyler FlorenceChef Tyler Florence Tells All: Opportunities I See in 2024 [Full Interview on YouTube]A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Honoring his family's legacy while pushing boundaries to innovate New Orleans cuisine for the next generation is the 21-year-old patron chef of Emeril's in New Orleans and son of renowned chef Emeril Lagasse, E.J. Lagasse who joins Bruce on this season four finale. E.J. takes us on a journey through his culinary evolution, starting with his early—very early—experiences as a young teenager working in legendary kitchens like Daniel Boulud's and Eric Ripert's. E.J. also shares stories from his culinary travels, reflecting on how his time in kitchens around the world—from New York to Stockholm—has shaped his approach to running one of New Orleans' most iconic restaurants. He has picked up many valuable lessons and habits along the way, including one that Bruce believes is a practice all of us should follow in our travels. E.J. goes on to share his picks for his favorite meals in New Orleans and beyond. Throughout the conversation, his passion for the culinary arts is palpable. He offers behind-the-scenes insights into what it takes to lead a celebrated restaurant, the importance of mentorship, and how New Orleans' unique food culture continues to influence his creations. Whether you're a food lover or fascinated by the intersection of legacy and innovation, you'll enjoy this episode as a deep dive into the future of fine dining. --- A heartfelt thank you to you, our listener, and to all the wonderful guests who joined us this season on the second iteration of the Master Chef Series. Your support has been incredible, and we can't wait to bring you more exciting stories of travel, adventure, and culinary exploration in upcoming episodes of Travel That Matters. Make sure you're Following and stay tuned! --- To learn more about E.J. Lagasse and Emeril's, visit https://emerilsrestaurant.com. --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

I walked into today's conversation with a little career envy. Few in our industry have had the good fortune to work for and with so many amazing companies. Today we sit down with Olivier Rassinoux to discuss how working with prolific brands like the Ritz Carlton, Daniel Boulud, and the Ace Hotel group paved the way for his current role as the VP of Restaurant and Bar for the one and only Patina Group. As it turns out, there's a formula for consistent success across multiple brands and we're unpacking it today.  For more information on the Patina Group, visit https://www.patinagroup.com/. ____________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

Join host Andre Natera on this episode of the Chef's PSA Podcast as he sits down with Michelin-starred Chef Robert Sulatycky. Chef Robert, a seasoned competitor, coach, and managing director for the prestigious Bocuse d'Or, shares his journey and insights into what it takes to compete at the highest culinary levels. From a playful omelet throwdown with Yannick Alleno to the founding of Ment'or BKB by culinary legends Jerome Bocuse, Thomas Keller, and Daniel Boulud this episode is packed with advice and stories that any chef, regardless of their career stage, can learn from. Learn about Chef Robert's experiences, the intense preparation for competitions, his role in mentoring young chefs, and his personal journey towards wellness. Don't miss the in-depth discussion on the culinary world's F1, the Bocuse d'Or, and the invaluable lessons that translate from competition to everyday kitchen operations.

Daniel Boulud is one of the world's most legendary chefs and culinary authorities. He discusses his storied career and the evolution of his renowned restaurants. From dreaming of his first restaurant at age 14 to becoming one of the world's most decorated chefs, Daniel shares his journey and the mentors who shaped his path. Daniel is renowned for his generosity as a chef, demonstrated by his work as Co-President of Citymeals on Wheels, an organization dedicated to serving meals to NY'ers in need - and Co-Founder/Chairman of Bocuse d'Or USA/Ment'or, a nonprofit that selects, trains and supports US competitors for the Bocuse d'Or international culinary competition. Enjoy this episode as we go Beyond the Plate… with the incomparable Chef Daniel Boulud.This episode is brought to you by Fords Gin, a gin created to cocktail. (recipe heard in episode is below)Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***South PacificRecipe courtesy of Joe BrookeMakes 1 cocktail1 oz. Fords Gin1/2 oz. high-quality yuzu juice1/2 oz. ginger syrup2-3 shiso leaves, 1 reserved for garnishSparkling Shōchū, to top1. Fill a cocktail shaker with ice.2. Add the gin, yuzu juice, ginger syrup and shiso leaves and shake gently until chilled.3. Fine strain into a cocktail coupe or champagne flute, top with chilled sparkling shōchū and garnish with a shiso leaf.

Straight from the cover of Wine Spectator and the season 3 premiere of hit TV series The Bear, legendary chef Daniel Boulud invites us into the Daniel dining room for an exclusive interview about what it means to be a chef today, his legacy of mentorship and why his next restaurant will reflect a shift in allegiance since becoming a U.S. citizen in 2021: "I finally became American. I always felt like I'm French … but with my family here, I'm definitely settled here ... it is more important to be American today for me than to be French."Straight Talk host James Molesworth speaks with senior editor Kristen Bieler about her cover story and interview with Boulud, and Wine Spectator advice and education expert Dr. Vinny returns to share some guidance on how to tip on an expensive bottle of wine at a restaurant.And don't forget, there's always more free content at WineSpectator.com!• Chef Daniel Boulud's American Dream• Wine Spectator's 2024 Restaurant Awards• Wine Spectator's Aug. 31, 2024, issue• Latest News and Headlines• Ask Dr. Vinny• Sign up for Wine Spectator's free email newsletters• Subscribe to Wine SpectatorA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuests: Daniel Boulud, Kristen Bieler, MaryAnn Worobiec (as Dr. Vinny)Assistant producer, Napa: Elizabeth Redmayne-Titley Hosted on Acast. See acast.com/privacy for more information.

I start my conversation with Andy with what brought me to him: the meal after recording with the guy who hired him, podcast guest Sven Gierlinger, and the Washington Post article that read like a paid ad for their food, Hospital food is a punchline. These chefs are redefining it. I didn't record in my conversation with Sven how off-the-charts the food was because I at it after recording.Andy was the Executive Chef at the hospital where we met who prepared that food. It was amazing. It would have been amazing in any restaurant, let alone a hospital.We talk about two main things. One was the art of food preparation. Andy shared his path there from washing dishes through working with chef Raymond Blanc, chef Daniel Boulud, and the restaurant Rouge Tomate. At each stage he learned appreciation for ingredients and honed his craft.The other was changing culture. Regular listeners know my goal in sustainability is changing culture. Nearly all attempts to change how our culture impacts Earth's biosphere use technology, market reforms, and legislation. Those things don't change culture.Northwell Health is deliberately changing their culture around food. They've come a long way, but can still go a long way. Changing culture means resistance, including from the people it would help. It's hard and takes a long time. In the case of Northwell, I hear that despite the challenges, nobody wants to go back.We living in unsustainable cultures could benefit from learning what Northwell achieved.Here's the picture Andy mentioned: Hosted on Acast. See acast.com/privacy for more information.

This week, Elizabeth sits down with renowned culinary expert and trailblazer Gail Simmons, best known for her role as a judge on the reality series "Top Chef." Gail shares her inspiring journey from writing down her love of food on paper to attending culinary school and working at iconic New York City restaurants. She details her invaluable experiences assisting renowned food critic Jeffrey Steingarten and managing special events for legendary chef Daniel Boulud.Gail opens up about her role at Food & Wine Magazine and how a series of saying "yes" led her to "Top Chef." She shares a behind-the-scenes look at the filming process over the past 20 seasons and teases what's next for Season 21. Gail also drops the details about her favorite restaurants, must-have cookbooks, and her philosophy on embracing opportunities and keeping a flexible approach to life's plans.Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramGail: Top Chef | IG | Website  Mentioned:  The Man Who Ate Everything Daniel Bouloud Cafe Carmellini BirchAsada 

In today's episode, we speak with our guest Brian Arruda, founder & CEO of Executive Chefs at Home, a premier placement agency for hospitality professionals in private residences across the globe. Brian shares the journey of building a thriving business during the pandemic out of necessity and how his experience working for acclaimed chefs, such as Charlie Palmer, José Andrés, Mario Batali, Thomas Keller, and Daniel Boulud, propelled him towards entrepreneurial success.  Today these relationships have played a significant role in the growth of Executive Chefs at Home and its network within the culinary world.Listen as Brian talks about the power of networking, launching a business from scratch, and the future of private chefs and catering. 

Introducing Daniel Boulud and the Cellar Full of Woodcocks from Tinfoil Swans.Follow the show: Tinfoil SwansBy the time Daniel Boulud was in Food & Wine's first class of Best New Chefs in 1988, he'd already been working in restaurant kitchens for almost two decades. At 14, he knew school wasn't for him and that despite his parents' concerns, he wanted to be a cook. Now with 20-plus restaurants and countless accolades in his knife roll, the world-famous chef looks back at the moments that made his legendary career, including grueling work in a windowless Lyon basement, creating the first viral burger, and the time he soaked 7,000 stamps off of envelopes so he wouldn't go broke. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoicesDISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to team@podroll.fm.

By the time Daniel Boulud was in Food & Wine's first class of Best New Chefs in 1988, he'd already been working in restaurant kitchens for almost two decades. At 14, he knew school wasn't for him and that despite his parents' concerns, he wanted to be a cook. Now with 20-plus restaurants and countless accolades in his knife roll, the world-famous chef looks back at the moments that made his legendary career, including grueling work in a windowless Lyon basement, creating the first viral burger, and the time he soaked 7,000 stamps off of envelopes so he wouldn't go broke. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Today I'm talking to Chef Aaron Bludorn. Born in Minneapolis and raised in the Pacific Northwest, he's known for his refined and personal style. He's the creative force behind Bludorn Restaurant and Navy Blue, both located in Houston, Texas.You'll hear about his youthful excursions catching fish in Seattle and his experiences working in some of the most coveted restaurants in New York, especially What it was like working with Chef Daniel Boulud. He shares his creative process and how it's driven by the seasonality of the Houston climate. You'll also learn why it's important to him that his team is always his first priority, and he shares a few recommendations for eating well in his Texas city. What you'll learn from this episode with Chef Aaron Bludorn Aaron Bludorn's early memories of living and eating near the ocean 3:36Rudimentary fishing as a kid 4:24His first start in the food business 5:43Thoughts on culinary school at CIA 6:56The biggest lessons he's carried from his early days 8:18What it was like working with Chef Daniel Boulud 10:37Why Chef Aaron Bludorn ended up in Houston 12:41How the culinary scenes in Houston and New York compare 13:39Exploring Gulf Coast cuisine 13:45The range of flavors you'll find at his restaurants 15:45How Aaron Bludorn harnesses creativity 17:18Why it's important to recognize a good idea when it's there 18:14His seasonal process of coming up with a new dish 18:33Sourcing ethnic spices from local suppliers 20:49Seasonality in Houston versus other parts of the country 21:41His new concept, Navy Blue 22:10How Aaron Bludorn describes his culinary style 23:00His new bar in Houston 23:49Where to eat on a food tour through Houston 24:23His guilty pleasure food 24:56Cookbooks that have inspired him 25:15Pet peeves in the kitchen 25:50A culinary lesson to remember 26:17Ways to invest in your team 26:30Bad advice if you want a culinary career 27:26How loyalty pays better dividends 27:56One chef he'd love to work with 28:18What he'd be doing if he wasn't cooking 29:07Aaron Bluedorn's advice for aspiring chefs 29:40 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Houston.Conversation with Chef Chris ShepherdChef Drake Leonards – EuniceBaker Matthieu Cabon – Magnol French Baking Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet You're always working with the best in the business when you're working for Daniel [Boulud]. And that's because that's who he is. Good people want to want to work for him. Greatness attracts greatness.Creativity, you have to use it. You have to make sure your imagination is freed up and you can sort of break down any barriers in your mind. Social media Chef Aaron Bludorn Instagram Facebook Social media Bludorn Instagram

Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Season Two of the Tinfoil Swans podcast continues that legacy with even more intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry and beyond, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. This season, you'll hear from icons and innovators like Daniel Boulud, Rodney Scott, Asma Khan, Lee Anne Wong, Emeril and EJ Lagasse, Cody Rigsby, and others going deep on the moments that made them, their joys, inspirations, doubts, and dreams, and what's still on the menu for them. Tune in every Tuesday for a feast that'll feed your brain and soul. New episodes starting May 7. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Between speaking on a panel at The Chef Conference in Philly and catching a flight back to New Orleans, chef Nina Compton took time to sit down with Andrew and share the milestones in her life and career to date. From a fondly remembered childhood in Saint Lucia to the Culinary Institute of America to stints working for and with chefs such as Daniel Boulud, Scott Conant, and Norman Van Aken ... to owning and operating her own Compère Lapin in New Orleans ... this conversation packs a lot into 45 minutes. Evident throughout is Nina's love of cooking and her ongoing search for herself on the plate.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! 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!

“It's valuable to not have a perfect plan,” advises Gail Simmons as she shares how she manifested her dreams into reality—from penning restaurant reviews in college to becoming a renowned figure in the culinary world. Working under food critic Jeffrey Steingarten at Vogue and alongside chef Daniel Boulud, Gail gained invaluable lessons that paved the way for her role at Food & Wine Magazine. It was here that Gail's involvement with the Food & Wine Classic in Aspen would eventually lead to her television debut on Bravo's “Top Chef,” bringing her into the spotlight and influencing the culinary industry at large.Beyond television, Gail discusses her venture into entrepreneurship with Bumble Pie Productions, aiming to elevate diverse voices in the culinary space. She reflects on the challenges and rewards of balancing a high-profile career with being a present parent, sharing personal anecdotes about integrating family life with her professional endeavors.This episode shows how passion, when pursued diligently, can lead to fulfilling and successful careers. Gail Simmons reminds us that with the right ingredients, anyone can cook up their dream career.Quotes“I am not an expert in parenting. We're all just trying to do it. And also just in navigating the challenges of life in general. I love that I love my job. That doesn't mean that it's all awesome. It's still called work for a reason, right? I make it sound very glamorous, but I assure you I'm not just going to 12-course tasting menus and jetting to Aspen every day.” (44:00 | Gail Simmons) “The goal of running a business, no matter how big or how small, is to do less for the most cost. It's not to do 100 things for $5, to do five things for $100.” (49:03 | Gail Simmons) “I think it's valuable to not have a perfect plan. I don't believe in the five-year plan because inevitably the world will trip it up. You don't know where the world will be in five years. How can you possibly know where you will be? I always say, have the foresight to walk ahead confidently. But make sure to keep looking to the left and the right because that's where the opportunities are." (53:03 | Gail Simmons) Connect with Gail Simmons:Instagram: http://www.instagram.com/gailsimmonseatsGrab Lindsay's guide: 30 Pieces of Content in Two Hours:https://lindsaypinchuk.myflodesk.com/fedimy6g3bIf you like what you're hearing, please leave a rating or review at: https://ratethispodcast.com/dearfoundherGrow your business + bottom line with a simplified strategy and process for your small business with Lindsay's group mentorship, Marketing Made Simple for Small Business. Check it out here: Use the code FOUNDHER for 20% off.https://www.lindsaypinchuk.com/mmsspring2024If you know a FoundHer... we should meet, please tell her to share her story with us:https://form.jotform.com/230008245758152Don't forget to follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchukPodcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

In today's episode, Leslie sits down with world-renowned chef, Daniel Boulud, and the man behind Chef Boulud's Restaurant Group, Dinex Group CEO, Sebastien Silvestri. Daniel and Sebastien talk about their careers, inspirations, favorite dishes and the secret sauce to their creating and maintaining critically acclaimed restaurants worldwide. Leslie is still pinching herself getting to spend the afternoon with these brilliant, funny and extraordinary talents…If you enjoy The Interview with Leslie, please subscribe on your favorite platform and leave us a review. Follow us on Instagram @theinterviewwithleslie. A new episode is released every Wednesday.

The LA vs NY debate is over, and we hate to tell ya, but LA has some work to do. Jordan and Max discuss why Los Angeles is currently lacking in the food world, how the city can storm back, and what new restaurants will help bring the ruckus. They also talk meals at Poltergeist and Holbox, Vespertine's return, Daniel Boulud coming to Beverly Hills, what the correct French and Spanish restaurants should look like, Cipriani vs. Dunsmoor aka our demise, and Erewhon's laughing at us. Plus, the intermittent fasting article everyone is sending the fellas, what the hell is going on in real estate, and Max's nude injury.

The 2023 Master Chef series was such a success that we decided to keep it going for another season! Prepare your palate for adventure, because Travel That Matters is about to take off (again) with the top tastemakers on a culinary journey around the globe, including Nancy Silverton, Wolfgang Puck, Charlie Palmer, Danny Meyer, Jonathan Waxman, and many more incredible chefs and restaurateurs.  In anticipation, listen (or relisten) to season 3 of Travel That Matters, the first iteration of the Master Chef series, and hear from Marcus Samuelsson, Amanda Freitag, Daniel Boulud, Gregory Gourdet, Curtis Stone, among others, who share their favorite destinations, inspiring travel stories, and insider tips.See omnystudio.com/listener for privacy information.

Gail Simmons is the ultimate culinary multi-hyphenate. Though she's perhaps best known for her 21-season tenure as judge on the competition reality show Top Chef, which debuts its latest season on March 20, she's also made a lasting impact on so many other areas of food media. Simmons has spent 15 years of her career leading teams at Food & Wine (including organizing the Food & Wine Classic in Aspen); has written numerous books; and has even launched her own production company, Bumble Pie Productions, which focuses on bringing women's voices to the food landscape. But before Simmons was making a name for herself as a food expert, she spent her early career gaining industry knowledge by attending culinary school; working at the iconic restaurants Le Cirque 2000 and Vong; assisting Vogue food critic Jeffrey Steingarten; and running special events for Daniel Boulud's legendary restaurant group.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Will Guidara is the founder of Thank You, a hospitality company that helps leaders across industries transform their approach to customer service. He is also the former co-owner of Eleven Madison Park. In his book Unreasonable Hospitality, he shares many of the lessons about service and leadership he learned throughout his career in restaurants and makes the case that any business can choose to be in the hospitality industry by taking ordinary transactions and turning them into memorable experiences. He is also the co-founder of the Welcome Conference, an annual conference that brings together the best minds in the world of hospitality. A graduate of Cornell University, he has co-authored four cookbooks, was named one of Crain's New York Business's 40 Under 40, and is a recipient of WSJ Magazine's Innovator Award. Will Guidara is with us today to reflect on his experience in the restaurant industry and how it has impacted his approach to business, prioritizing human connection and caring for people. He believes that the hospitality industry has valuable lessons to offer, particularly in that it encourages others to choose to concentrate on the people around them. Will also comments on how society's views on leadership have changed over the years and why we need to prioritize connection over perfection “We can inspire people to be better versions of themselves through our attention to detail or our creativity.” - Will Guidara “It's crucial to name for yourself why your work matters.” - Will Guidara “Find one size fits one gestures.” -  Will Guidara This Week on The Wow Factor: Will's experience of growing up in Sleepy Hollow, New York, and what he learned from his mentor and best friend, his father Will discusses his experience of spending time with famous chef Daniel Boulud, including his generosity to him and his father The role of Will's mother in his upbringing and how she inspired him even after his death  Will's career history in restaurants, including at Tribeca Grill and Spago, and why he credits Danny Meyer as a major influence Why Will left his role with Danny to learn about the inner workings of a corporate restaurant company The gelato spoon that illustrates Will's Rule of 95/5   Why unreasonable hospitality means going above and beyond for guests Moments of Improvisational hospitality, including buying sleds for kids from Spain who had never seen snow The importance of making guests feel seen and valued through personalized gestures rather than relying on generic or contrived acts of hospitality Why Will employs a Dreamweaver on his team at the restaurant and what the job role entails Will Guidara's Words of Wisdom: A leader needs to be a host. They need to pursue with creativity and intention, a genuine sense of connection amongst the people that work with them. Because if we don't feel like we are in a community with our colleagues, we'll never do anything.  Connect with Will Guidara:  Will Guidara on LinkedIn  Unreasonable Hospitality  Will Guidara on Instagram Connect with The WOW Factor: The WOW Factor Website Connect with Brad Formsma via email Brad Formsma on LinkedIn Brad Formsma on Instagram Brad Formsma on Facebook Brad Formsma on Twitter

If Mad Men's Don Draper was trying to impress a prospective client, he may have taken the target to New York City's cathedral of French cooking, La Pavillon—the 1960s landmark, not the modern reincarnation opened by Daniel Boulud. There, he would have sampled the fare of a young French chef who'd leave more of an imprint on the American dining scene than mere memories of outstanding meals. By that time, Jacques Pepin was already a culinary star on both sides of the Atlantic, having served as personal chef to France's Charles De Gaulle before leading the kitchen team at La Pavillon. In modern parlance, we'd have called him a celebrity chef, if not a rock star. So how did he build on that fame? To the astonishment of many, Pepin took what was essentially the job of corporate chef for the Howard Johnson's restaurant chain, a mass-market phenom known for its orange roofs, fried clams and ice cream. It was one of the many curious twists to a culinary career that's now in its 74th year. At age 88, Pepin is still making appearances in the fine-dining world. Yet many of the young chefs who've been unknowingly influenced by the kitchen master may not recognize his name, even though it's graced some 30 cookbooks and 17 cooking shows.  This week's episode of Restaurant Rewind shows why Pepin should not be overlooked by any student of the restaurant business. On the occasion of a tribute to Pepin by one of the educational institutions he helped to found, the podcast delves into the chef's career and his lasting influence on the business. Give a listen to learn how a one-time R&D chef for Howard Johnson's brought fine dining to the masses.

Will Guidara is the founder of Thank You, a hospitality company that helps leaders across industries transform their approach to customer service. He is also the former co-owner of Eleven Madison Park. In his book Unreasonable Hospitality, he shares many of the lessons about service and leadership he learned throughout his career in restaurants and makes the case that any business can choose to be in the hospitality industry by taking ordinary transactions and turning them into memorable experiences. He is also the co-founder of the Welcome Conference, an annual conference that brings together the best minds in the world of hospitality. A graduate of Cornell University, he has co-authored four cookbooks, was named one of Crain's New York Business's 40 Under 40, and is a recipient of WSJ Magazine's Innovator Award.  Will Guidara is with us today to reflect on his experience in the restaurant industry and how it has impacted his approach to business, prioritizing human connection and caring for people. He believes that the hospitality industry has valuable lessons to offer, particularly in that it encourages others to choose to concentrate on the people around them. Will also comments on how society's views on leadership have changed over the years and why we need to prioritize connection over perfection   “We can inspire people to be better versions of themselves through our attention to detail or our creativity.” - Will Guidara   “It's crucial to name for yourself why your work matters.” - Will Guidara   “Find one size fits one gestures.” -  Will Guidara  This Week on The Wow Factor:   Will's experience of growing up in Sleepy Hollow, New York, and what he learned from his mentor and best friend, his father  Will discusses his experience of spending time with famous chef Daniel Boulud, including his generosity to him and his father  The role of Will's mother in his upbringing and how she inspired him even after his death   Will's career history in restaurants, including at Tribeca Grill and Spago, and why he credits Danny Meyer as a major influence  Why Will left his role with Danny to learn about the inner workings of a corporate restaurant company  The gelato spoon that illustrates Will's Rule of 95/5    Why unreasonable hospitality means going above and beyond for guests  Moments of Improvisational hospitality, including buying sleds for kids from Spain who had never seen snow  The importance of making guests feel seen and valued through personalized gestures rather than relying on generic or contrived acts of hospitality  Why Will employs a Dreamweaver on his team at the restaurant and what the job role entails  Will Guidara's Words of Wisdom: A leader needs to be a host. They need to pursue with creativity and intention, a genuine sense of connection amongst the people that work with them. Because if we don't feel like we are in a community with our colleagues, we'll never do anything.    Connect with Will Guidara:   Will Guidara on LinkedIn   Unreasonable Hospitality   Will Guidara on Instagram   Connect with The WOW Factor:  The WOW Factor Website  Connect with Brad Formsma via email  Brad Formsma on LinkedIn  Brad Formsma on Instagram  Brad Formsma on Facebook  Brad Formsma on Twitter   

Vanessa Torrivilla never envisioned a future in the food world. A UI/UX design pro, she started dating a serious foodie named Joe Ariel who missed some of his favorite local eats from his college days, and soon the idea for Goldbelly started to materialize: “I went from wanting to help my boyfriend with some free design to caring about this from a very deep place,” she says. “This” is now a powerhouse food marketplace with almost 1,000 brands represented on its platform, and Vanessa is co-founder + chief product and creative officer. She joins host Kerry Diamond to talk about the company's start-up days, how they've raised more than $133 million in funding from folks including Danny Meyer, and why culinary superstars like Ina Garten, Daniel Boulud, Thomas Keller, and Mashama Bailey have joined the Goldbelly family.Vanessa also shares her professional pivots, why she studied engineering in college, how her creative awakening came about, and why her mother's advice about joy still resonates with her today.Thank you to OpenTable for supporting today's episode. March 1st is the deadline to subscribe and get all four 2024 issues! Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Vanessa: Instagram, GoldbellyMore on Kerry: Instagram

Republicans impeach Homeland Security Secretary Mayorkas, by one vote, over border policy management. Also, TODAY celebrates love: A special tribute to pets and how to best take care of yours. Plus, Tyler Perry joins the show live to catch up and discuss his latest movie “Mea Culpa.” And, Michelin-star chef Daniel Boulud whips up a delicious romantic chocolate mousse cake recipe to celebrate Valentine's Day. 

Vicky Cheng is the chef and owner of restaurants Wing and Vea in Hong Kong. He was born in Hong Kong and raised in Toronto, Canada. His passion for cooking started at an early age, and as a young chef, he was classically trained under some of the best French chefs, including Daniel Boulud in New York. We'll hear about Vicky Cheng returning to his birth place Hong Kong and creating his own style of Chinese cooking mixed with French gastronomic techniques at his two restaurants. 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.

Today, I'm talking to Chef Gavin Kaysen. He's the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best Chef.You'll hear about his early love for his grandmother's dishes, how they inspired him to become a chef, and where to find those recipes. He shares his experiences growing and learning in the industry, his experience wih Chef Daniel Boulud, and the lessons he has woven in to his leadership philosophy. You'll learn about his impressive hospitality portfolio, his perspective on the profession as a whole, the future of fine dining, and the role of the guest in their dining experience. What you'll learn from Chef Gavin Kaysen The family member who influenced Gavin Kaysen love for cooking 3:04Dishes from his childhood that you can find in his cookbook 3:59How the seasons remind him of food 4:34Chef Haviin Kaysen experiences working with chef Daniel Boulud 5:15Earning coveted votes for the James Beard award 7:58Success and growth as an entrepreneur 10:00Offering opportunities for people to grow 11:00Managing multiple roles when you're a chef/owner 14:27Dissecting Gavin Kaysen's leadership style 15:25A deeper understanding of the culinary profession 16:26Learning the values of the French brigade system19:32The importance of discipline if you want to get ahead 20:40Why Gavin Kaysen doesn't use the word bistro or brasserie 21:54The role of happiness in hospitality 22:29Sticking to your values to maintain a successful establishment 23:28How the guests influence your business over time 24:14Rotating the menu according to seasonality 24:55Sourcing consistent creativity through your team 25:16The premise of Demi and the importance of collaboration 26:06Holding on to community ties and contributing to the local fabric 27:29Opening dialogue between chefs through The Synergy Series 28:17The truth about success stories 29:22Covid-era offerings that helped save the business 30:17Upping your skills as a home cook through his book, At Home 31:41The one difference between cooking in a restaurant and at home 31:56Gavin Kaysen perspective on the future of the food business 33:49Focusing on what makes you happy rather than accolades 34:25Fine dining of the future and re-defining what it looks like 35:04The responsibility of the guest during the dining experience 35:55Five spots in Minneapolis to visit 37:55His Guilty Pleasure Food 38:44A recent cookbook he felt inspired by 39:08A few pet peeves in the kitchen 39:34The worst advice he's heard 39:57His best investment advice 40:48One chef he'd love to collaborate with 42:15 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary 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 Chris Kajioka Chef Suzanne Goin Click to tweet I want to foster people to give an opinion, and I want to hear what it is that they think. But I need for them to understand that discipline is what will get them where they want to go.

#38. Few stories are as compelling as that of Chef Joey Sergentakis . After a decade abroad, Joey has returned to the U.S., bringing with him a wealth of international experience from some of the most prestigious kitchens around the globe.As the corporate executive chef for CE LA VI, he led restaurants in Hong Kong, Singapore, Sri Lanka, Kuala Lumpur, Shanghai, Taipei, Tokyo, and Dubai. Before this venture, Joey honed his skills with the SWIRE Group and under the tutelage of Chef Gray Kunz in Hong Kong, leaving an indelible mark on the dining scene. His time with Philippe Rochat in Switzerland and at Restaurant Daniel with Chef Daniel Boulud in New York only further solidified his exceptional pedigree.Now, back in his home state of New Jersey, Joey is making waves with his new ventures, Boschetto and Allendale Social, where he's taking a fresh turn towards casual Italian cuisine—a stark contrast to his previous focus on Southeast Asian flavors.In a recent conversation, we delved into reminiscences about the past, the profound influence of Chef Gray, and the exciting direction of Joey's culinary artistry. It's a testament to the dynamic and ever-evolving nature of the culinary world, and a reminder of how shared experiences, even from afar, can shape a chef's unique path.Where to find Joey Sergentakis: LinkedInFacebookInstagramWhere to find host Josh Sharkey:InstagramLinkedIn*Special Shoutout to Warung Rie Rie mentioned by Josh Sharkey in this episode.In this episode, we cover:(02:41) Background on Joey Sergentakis(08:59) Joey's experience moving out of the U.S.(09:40) Joey's inspiration for being a chef(15:45) Differences and similarities between kitchens in the U.S. and kitchens across the world(17:33) Cafe Gray Deluxe(21:45) Mr. and Mrs. Fox(24:07) Joey's experience in Singapore and CE LA VI(38:24) Boschetto and Allendale Social(49:59) Working with Gray Kunz and Joey and Josh's biggest takeaways

Aujourd'hui nous sommes avec François Daubinet. Véritable électron libre de la haute-pâtisserie, François a fait ses armes à l'Hôtel Crillon, puis au Plaza Athénée, avant de devenir le chef pâtissier du restaurant étoilé Le Taillevent et de l'illustre Maison Fauchon. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné de son acolyte, Samir Ouriaghli, sourceur d'épices et fondateur d'Ankhor. À travers cet épisode, nous cherchons à comprendre comment le parcours de François auprès des plus grands talents de la pâtisserie française et sa passion viscérale pour l'art et le design l'ont poussé à redéfinir les contours de son métier, en devenant Chef Pâtissier Consultant. Ainsi, dans un premier temps nous revenons sur le parcours de François en pâtisserie, déjà diplômé de plusieurs CAP à l'âge de 20 ans. Retracer son parcours c'est évidemment revenir sur sa formation chez les Compagnons du Devoir, qui l'a finalement amené outre-atlantique dans la cuisine triplement étoilée de Daniel Boulud et auprès de Dominique Ansel, à New-York. Dans la seconde partie du podcast, nous évoquons ses années "Palaces" qui ont évidemment changé sa vie. Du Crillon, au Taillevent en passant par le Plaza Athénée, ces années ont ravivé la flamme de la pâtisserie que François pensait avoir perdu. Il nous raconte l'exaltation du travail en équipe et des responsabilités, et l'expression grandissante de sa propre créativité. François est un véritable artiste : sa matière c'est le sucré évidemment, mais il aurait certainement pu être un sculpteur talentueux ou un grand architecte ! Enfin, Philibert et Samir profitent de cet échange pour le questionner sur le métier de Chef Pâtissier Consultant, qu'il exerce depuis 2021 à la suite d'une très belle expérience au sein de la Maison Fauchon. C'est l'occasion d'en savoir un peu plus sur ce métier finalement peu connu, dont la liberté on l'apprend à la fin du podcast, va pousser François à construire un tout nouveau projet à l'étranger.Cet épisode a été enregistré avec la participation exceptionnelle de Guillaume Sanchez (Chef étoilé), Victoire Loup (Journaliste gastronomique et consultante culinaire), Christophe Michalak (Champion du Monde de Pâtisserie en 2005) et Pierre Hermé (Chef Pâtissier et Chocolatier) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

My Guest June Hersh began her food writing career in 2004.  Her mantra is Eat Well-Do Good, and to that end, she writes books with a charitable flavor. Her first was Recipes Remembered, a Celebration of Survival (Ruder Finn Press May 2011), written in association with and to benefit the Museum of Jewish Heritage - a Living memorial to the Holocaust.  The book is a collection of stories and recipes from June's interviews with over 100 Holocaust survivors. This November, a new edition of her first book will be released by The History Press under the title Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors. The esteemed chef Daniel Boulud penned the foreword. Proceeds will benefit Holocaust organizations. June has also written The Kosher Carnivore (St. Martin's Press November 2011), Still Here, Inspiration from Survivors and Liberators of the Holocaust (Brian Marcus, 2015), Yoghurt a Global History (Reaktion Books 2021 and Iconic New York Jewish Food, a History and Guide with Recipes (The History Press, February 2023).  Summary Jewish food is a vibrant and diverse cuisine with a rich history, especially in New York City. June Hersh's book, "Iconic New York Jewish Food," explores this culinary landscape, focusing on the bagel, a beloved New York icon. Hersh examines the history, craftsmanship, and cultural significance of the bagel, as well as its role in Jewish food culture and traditions.   Topics in this episode Food writing, Holocaust recipes, and Jewish food heritage. (4:40) Jewish food traditions and recipe preservation. (10:16) The history and cultural significance of bagels. (16:43) The history and culture of New York-style bagels. (20:49) The origins of bagels and lox in New York City. (28:44) Jewish food culture and traditions. (34:09) History, context, and food with June Hersh. (39:57) Food, history, and culture with a focus on Jewish cuisine. (42:48)   Social Media Links She invites you to email her at junehersh@gmail.com, follow her on Instagram and Facebook @junehersh, or visit her website www.junehersh.com

This week we have chef Corey Siegel. You'll hear how Corey went from finishing dead last in his culinary SkillsUSA competition, to representing team USA with master chef Rich Rosendale at the Bocuse d'Or.  This episode is a behind the scenes look (or is it listen?) into the world of cooking competitions at the highest level.But you also might know Corey from his TikTok and Instagram videos where he cooks a recipe after the ingredients and equipment magically seem to fall from the sky. We talk about balancing his content creation with his job as Director of Culinary Development at Electrolux Professional. Topics DiscussedCulinary competitionsWorking with Rich Rosendale at The GreenbrierTraining with chefs Thomas Keller, Daniel Boulud and Grant AchatzOnline video creation on TikTok and InstagramWorking with state-of-the-art cooking equipment at Electrolux ProfessionalCOREY SIEGELCorey's website Corey's Instagram, TikTok and YouTubeCorey's free cookbookCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

For our 100th episode, we take a road trip to New York City to talk with the legend himself, Chef Daniel Boulud, of Restaurant Daniel, Café Boulud, DB Bistro, and more. In this 100th episode, Eli has the opportunity to ask Chef what it takes to stay on top of the mountain for 30+ years as his restaurant celebrates its own incredible milestone. Chef Daniel graciously opens his dining room up to us as we sit down and talk about the early years that shaped him and the people along the way who mentored him to become the great chef that he is. As someone who is a direct disciple of chef Paul Bocuse and who worked in some of the great houses of French cuisine, Chef Daniel has seen this industry transform itself over the years into the diverse, multicultural industry it has become. Here's what else was discussed: Perspective and why it's so important to maintain it Chef gives gratitude and credit to all the people who helped make his dream come true Eli talks about the many chefs that he's worked for who have come up through Chef Daniel's kitchens Chef takes us back to the farm that he grew up on outside of Lyon, France The incredible tradition of taking a plate of “fricassee” to the neighbors after slaughtering a hog Making goat cheese and selling it at the farmers market in Lyons with his father The importance of understanding the circle of life and why growing up on a farm helps you appreciate the animals that you are cooking How Chef Daniel got his first apprenticeship at a two-star Michelin restaurant The legendary chefs that he worked for who shaped him How Chef Paul Bocuse became his mentor and took him under his wing The reason Chef Daniel came to the United States and the legendary chef that he worked for at the Watergate in DC The incredible influence that the famous winemaker, Robert Mondavi, had in bringing French chefs to the US Chef talks about his 30th birthday, where chef Jean-Louis Palladin cooked a dinner of live animals, including a live lamprey that he brought to the table Working at Le Cirque with the famed Sirio Maccioni The beautiful practical joke that was played on him when leaving Le Cirque Looking back on 30 years and the incredible perspective chef still has The current threat to profitability in our industry  How to maintain a culture among many different restaurants with many different partners The importance of creating upward mobility in his company and how building out the new Café Boulud will allow some of his key players to move up A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Join Susan as she interviews Jen Pelka, the Co-Founder and CEO of Une Femme. Jen was the former CEO and founder of the beloved champagne bars, The Riddler, in New York City and San Francisco. She's also the founder of Magnum PR, a leading San Francisco-based restaurant PR agency. She's been recognized as one of the top 30 under 30 in her field due to her resilience, courage, and innovation.   In this episode, Jen shares her insights into fundraising and the importance of transparent communication with investors, the power of monthly investor updates, and the art of creating FOMO around fundraising opportunities.   Jen takes us on a journey through her entrepreneurial roller coaster, including the closure of her champagne bars due to the challenges posed by the pandemic. We delve into her latest venture, Une Femme, an award-winning sparkling wine. Jen's dedication to sustainability and diversity shines through as she discusses her partnership with Delta and the brand's rapid expansion into retail locations, including a collaboration with Target.   About Jen Pelka: Jen Pelka is the Co-Founder & CEO of Une Femme Wines, which specializes in women-made Champagne & sparkling wines that give back to charities that benefit women. Previously, Jen was the CEO and founder of the beloved The Riddler Champagne bars in New York City and San Francisco, and the founder of Magnum PR, the leading San Francisco-based restaurant PR agency. Jen's career in food and beverage began at Chef Daniel Boulud's iconic New York Restaurant DANIEL, where she served for 5 years across a broad range of roles - kitchen stagier, Boulud's Research Assistant, and eventually as the US Competition Director for the Bocuse d'Or under Daniel Boulud and Thomas Keller. She went on to lead influencer marketing, content strategy, and media relations in-house at OpenTable, Gilt Taste, and Tumblr. Jen has been named Forbes “30 Under 30” for Food & Wine, Details “Digital Maverick”, and a Cherry Bombe “It Girl.” She was a recurring guest as a secret diner on Season 1 of Bravo TV's “Best New Restaurant”, and a guest on Season 6 of “Top Chef.” Jen won an IACP Award Winner for Best Culinary or Brand Site in 2012, and was a James Beard Award nominee for Best Food Coverage in a Food Publication.   Connect With Jen: Website https://unefemmewines.com/ Instagram @unefemmewines Facebook @unefemmewines LinkedIn @unefemmewines   About Susan Sly: Susan Sly is a Tech Co-founder and Co-CEO, a tech investor, best-selling author, keynote speaker, entrepreneur, and host of the highly acclaimed podcast – Raw and Real Entrepreneurship. Susan has appeared on CNN, CNBC, Fox, Lifetime Television, The CBN, The Morning Show in Australia and been quoted in MarketWatch, Yahoo Finance, Forbes, and more. She holds Certificates in Management and Leadership, Technology and Operations, and Strategy and Innovation from MIT. Susan is the author of 7 books. Her book project with NY Times Best Selling Author, Jack Canfield, made six Amazon Best Selling lists.   Connect With Susan: Twitter @Susanslylive Twitter @rawandrealentr1 LinkedIn @susansly Facebook @susanslylive Website https://susansly.com/   Join Susan's Insider's List   https://susansly.com/insider/    

Here are three classic conversations from This Is TASTE with three key members of the New York Times food desk. Melissa Clark is a prolific cookbook author, longtime NYT columnist, and one of the most respected food writers in the game. In this interview, we talk about her days collaborating with great chefs including Daniel Boulud, David Bouley, and Claudia Fleming, as well as her action-packed cookbook career. Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, as well as a prolific cookbook author and collaborator. Here we have such a great time catching up about all things cookbooks, food media, and what it's like to help run one of the best, and most popular, sections at the NYT. Lastly we sit down with Emily Weinstein, the food and cooking editor of the New York Times. We've been a great admirer of her and her colleagues' work at NYT Cooking, and we took the opportunity to talk about what makes a great story as well as some of the cooking trends Weinstein is most interested in covering. We also discuss Weinstein's long journey working at the paper, starting as a dining listings fact-checker and rising to various editorial roles, eventually taking the top spot.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.