Podcast appearances and mentions of Daniel Humm

The BanterThe Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion.The ConversationThe Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience. The Inside TrackThe Guys have had the great pleasure of eating at Eleven Madison Park and are thrilled to chat with Daniel Humm. Their restaurants have some differences, but Daniel sums up the similarities like this.“You can have great food, great wine, but in the end, we are in the people business. You need to have great people.  The people need to be happy and that's it,” Daniel Humm on The Restaurant Guys Podcast 2011BioDaniel Humm was born in Switzerland in 1979. In 2003, he moved to the United States to become the executive chef at Campton Place in San Francisco. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, and in 2011 he and his business partner Will Guidara purchased the restaurant from Danny Meyer's Union Square Hospitality Group. The following year also opened the critically acclaimed NoMad New York. In 2018 Humm and Guidara opened NoMad Los Angeles. Humm opened Davies and Brook, his first restaurant outside the US at London's historic Claridge's. In 2021, he reopened Eleven Madison Park with a completely plant-based menu. Eleven Madison Park became the first and only plant-based restaurant in Michelin Guide history to receive a three-star rating in October 2022. The restaurant again received a three-Michelin-star rating in 2023. In the fall of 2024, Daniel opened Clemente Bar, a bar and dining hotspot, on the second story of Eleven Madison Park.He is the owner of Daniel Humm Hospitality group and the author of five books.InfoDaniel Humm Hospitalityhttps://www.hummhospitality.com/Daniel's First EMP CookbookEleven Madison Park: The Cookbook by Daniel Humm and Will Guidaraby Daniel Humm, Will Guidara, Francesco Tonelli (Photographer)Join us for The Restaurant Guys LIVE Chef Series at the New Brunswick Performing Arts Center this spring! Details coming soon!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

In this episode of the Watchung Booksellers Podcast, Christopher Kimball's Milk Street Media Relations Director Deborah Broide talks with Voracious and Spark VP/Publisher Michael Szczerban about the changing landscape of publishing.Deborah Broide is the media relations director for the food media company Christopher Kimball's Milk Street, and she also works on select publicity projects for the Mayo Clinic and The Jerome Robbins Foundation and Trust. Before joining forces with Kimball 31 years ago, at what became Cook's Illustrated and America's Test Kitchen, she began her career in publicity at Crown Publishing, where she worked with Douglas Adams, author of The Hitchhiker's Guide to the Galaxy. She has also held senior positions at Workman Publishing, where her successes included the Silver Palate Cookbooks and What to Expect When You're Expecting, and Putnam, where her authors included Tomie dePaola and Eric Carle. She lives in Montclair, New Jersey, and her passions include books, theatre, ballet, music, and her family.Michael Szczerban is the vice president and publisher of Voracious and Spark, two imprints of Little, Brown and Company that help readers improve their lives by making them more delicious, more beautiful, healthier, and happier. He started his career as an editor at Simon & Schuster, where he worked with Samin Nosrat on her mega-bestseller Salt, Fat, Acid, Heat, and then joined Little, Brown ten years ago. He has edited numerous bestsellers and established several million-copy series that include books from White House photographer Pete Souza, cookbooks from Christopher Kimball's Milk Street, and Sarah Knight's collection of “No F's Given Guides.” His upcoming books include titles from activist and icon Pamela Anderson, chef Daniel Humm of Eleven Madison Park, star baker Bryan Ford, online phenomenon Accidentally Wes Anderson, and more.Resources: America's Test KitchenMayo Clinic PressSparkFrankfurt Book FairLondon Book FairBooks:A full list of the books and authors mentioned in this episode is available here. Register for Upcoming Events.The Watchung Booksellers Podcast is produced by Kathryn Counsell and Marni Jessup and is recorded at Silver Stream Studio in Montclair, NJ. The show is edited by Kathryn Counsell and Bree Testa. Special thanks to Timmy Kellenyi and Derek Mattheiss. Original music is composed and performed by Violet Mujica. Art & design and social media by Evelyn Moulton. Research and show notes by Caroline Shurtleff. Thanks to all the staff at Watchung Booksellers and The Kids' Room! If you liked our episode please like, follow, and share! Stay in touch!Email: wbpodcast@watchungbooksellers.comSocial: @watchungbooksellersSign up for our newsletter to get the latest on our shows, events, and book recommendations!

The artist Francesco Clemente may have been born and raised in Naples, but—having lived and worked around the world, including in Rome, India, New York City, and New Mexico—he considers himself a citizen of no place. Widely known for his work across mediums, from drawings and frescoes to mosaics, oils, and sculptures, Clemente makes art that evokes his mystical perspective, with his paintings often featuring spiritual subjects or dreamlike symbols. Beyond exhibiting in galleries and museums, over the years Clemente has also made works for a variety of other venues, including a nightclub, a hotel, a Hollywood film, and the Metropolitan Opera. This fall, his work (and name) will be central to his latest unusual project: the soon-to-open Clemente Bar at chef Daniel Humm's three-Michelin-starred restaurant Eleven Madison Park.On the episode, Clemente discusses his collaboration with Humm, frescoes as the most luminous artistic medium, his deep affinity with India, and the certain timeworn quality to his art.Special thanks to our Season 10 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Francesco Clemente[3:55] Clemente Bar[3:55] Eleven Madison Park[3:55] Daniel Humm[3:55] Alba Clemente[7:50] Murals for the Palladium nightclub[7:50] Hudson Hotel[7:50] Ian Schrager[8:43] Arata Isozaki[8:43] Philippe Starck[8:43] Kenny Scharf[8:43] Keith Haring[8:43] Jean-Michel Basquiat[8:43] Steve Rubell[9:43] Works for Great Expectations (1998)[9:43] “The Sopranos” series[9:43] Portrait of Fran Lebowitz[11:37] Portrait of Toni Morrison[23:12] Jiddu Krishnamurti[23:12] Theosophical Society[24:49] Álvaro Siza[24:49] Museo Madre[32:48] Cy Twombly[32:48] Joseph Beuys's exhibition “We Are the Revolution” (1972)[35:30] Rudolf Steiner[36:56] Letters to a Young Poet by Rainer Maria Rilke[37:57] Swami Vivekananda[39:20] Salman Rushdie[41:31] Nisargadatta Maharaj[46:51] Andy Warhol[46:51] Allen Ginsberg[48:13] William Blake[48:54] Raymond Foye[48:54] Hanuman Books[50:04] “The Four Corners” (1985)[53:36] Saint Francis

Cyril est derrière la fantastique (mais beaucoup trop courte) aventure de Société-Orignal! ll a commencé en restauration un peu par hasard, chez Ducasse à Londres. Plus tard, c'est à Montréal sur le boulevard St Laurent des années 2000 qu'il rencontre celui avec qui il montera Société-Orignal. Cette compagnie visionnaire a construit la notoriété du terroir québécois en misant sur les producteurs, avec la complicité de chefs tels que Daniel Humm, Normand Laprise ou David Boulud. Cyril nous parle de cette aventure qui s'est mal terminée, de l'acceptation de cet échec, et du rebond qu'il réalise grâce à ses nouveaux projets inspirants tels que Surette Condiments. https://surettecondiments.comOn est dans le jus, le podcast de la restauration au Québec.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Cyril est derrière la fantastique (mais beaucoup trop courte) aventure de Société-Orignal! ll a commencé en restauration un peu par hasard, chez Ducasse à Londres. Plus tard, c'est à Montréal sur le boulevard St Laurent des années 2000 qu'il rencontre celui avec qui il montera Société-Orignal. Cette compagnie visionnaire a construit la notoriété du terroir québécois en misant sur les producteurs, avec la complicité de chefs tels que Daniel Humm, Normand Laprise ou David Boulud. Cyril nous parle de cette aventure qui s'est mal terminée, de l'acceptation de cet échec, et du rebond qu'il réalise grâce à ses nouveaux projets inspirants tels que Surette Condiments. https://surettecondiments.comOn est dans le jus, le podcast de la restauration au Québec.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Dime qué piensas del episodio.Jorge Vallejo @jorgevallejo es, desde 2012 junto con su esposa, Alejandra Flores, la mente maestra detrás del multi-premiado restaurante Quintonil, el bastión en donde, por doce años, han establecido un diálogo permanente con la memoria y el presente de la tradición culinaria de México hasta lograr un cocina personal y propia, lo que le ha valido el noveno lugar en The World's 50 Best Restaurants y dos estrellas que le otorgó la Guía Michelin este 2024. Por favor ayúdame y sigue Cracks Podcast en YouTube aquí."Ha perdido menos aquel que se pierde en su pasión que aquel que ha perdido su pasión."- Jorge Vallejo @rest_quintonilComparte esta frase en TwitterEste episodio es presentado por BEEK, la plataforma de audiolibros en español que te regala 7 días de contenido ilimitado y por Diri Móvil, la innovadora compañía de telefonía celular que conecta a cientos de miles de mexicanos.Jorge Fue premiado con el Estrella Damm Chefs' Choice Award 2022, distinción que ha puesto a Jorge Vallejo junto a notables chefs como Joan Roca, Daniel Humm, Massimo Bottura, Ferran Adrià, otras estrellas de la cocina mundial. Hoy Jorge y yo hablamos de la diferencia de caro y costoso, trabajar con tu esposa, y cómo construir uno de los mejores restaurantes del mundoQué puedes aprender hoyCómo funcionan las estrellas MichelinLa historia del Quintonil Ambiente laboral de un chef*Este episodio es presentado por Diri Móvil, la innovadora compañía de telefonía celular que conecta a cientos de miles de mexicanos.Diri es líder indiscutible en la venta de eSIMs digitales que puedes usar como línea principal, manteniendo tu número actual o como línea secundaria para siempre estar conectado en México, Estados Unidos y Canadá.A través de la aplicación Diri, puedes gestionar tu línea y elegir entre diversos planes, como el de 40 Gigas al mes por sólo $279 pesos.Por escuchar Cracks Diri te regala 7 días de servicio ilimitado totalmente gratis descargando tu eSIM GRATIS en diri.mx/cracks.*Este episodio es presentado por Sonos ACE Algo que para mí es básico en un avión es un buen par de audífonos que me aíslen del ruido y me permitan trabajar, descansar o disfrutar de una película, o de Cracks podcast, con el mejor sonido posible.Sonos ACE tiene cancelación activa de ruido es de primer nivel y te ayuda a enfocarte y disfrutar una experiencia absolutamente envolvente en el avión, en tu oficina o en donde estés, mientras que con el modo ambiente puedes escuchar y también oír todo lo que ocurre a tu alrededor. Tienen almohadillas de memory foam recubiertas en cuero vegano super suave hacen que sientas como si no estuvieras usando audífonos. Además, tienen un diseño discreto, colores que combinan con todo y un sofisticado acabado mate y con elegantes detalles de acero inoxidable. Dale un upgrade a tu música visitando cracks.la/sonos Ve el episodio en Youtube

Jean-Philippe Cloutier est plus que le gagnant d'une compétition culinaire de télé-réalité. C'est un jeune cuisinier avec un plan: faire le tour des plus grandes cuisines du monde.Chez Dominique Crenn à San Francisco, Daniel Humm au Eleven Madison Park à New York, au Noma: Jean-Philippe a appris auprès des meilleurs, il nous raconte son parcours.Il nous a reçu au Casino de Montréal, où il proposait un menu exceptionnel pour une soirée seulement. On est dans le jus, le podcast de la restauration au QuébecHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Daniel Humm is the chef and owner of Eleven Madison Park in Manhattan, which has held three Michelin stars since 2012 and was ranked first by The World's 50 Best Restaurants in 2017. In 2021, Eleven Madison Park famously transitioned to a plant-based menu. Chef Daniel Humm talks about how shutting down the restaurant during the pandemic gave him time to think about his legacy, and the impact a plant-based menu would have on the culinary world. He reflects on the challenges of preparing, cooking, and presenting vegetables, and his continued passion to change diner perceptions about plant-based eating. Watch the full documentary and find recipes here!

Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary series, we explore the markets and restaurants of New York with the chefs who are on the leading edge of this culinary mega-trend. We talk to Chef Amanda Cohen, a pioneer in the plant-forward movement at her restaurant Dirt Candy. We meet Chef Daniel Humm, who discusses how he transformed his world-famous restaurant, Eleven Madison Park, into a fully vegan establishment. We'll experience the Middle Eastern creations of Shukette, traditional Iranian and Persian food at Sofreh, organic Queens diner fare at Golden Diner, and Southern Soul Food cooking at Cadence. We visit two Mexican restaurants, Cosme and Oxomoco, where the chefs combine Mexican gastronomy with locally grown New York produce. Finally, we leave New York to see how plant-forward principles can be scaled at high volume foodservice, when we head to the University of Massachusetts-Amherst with Chef Alexander Ong. Watch the full documentary and find recipes here!

New York, New York - die Zärtlichen Cousinen Atze Schröder & Till Hoheneder haben es überall geschafft, aber Till war noch nicht in New York, also muss Atze alles haarklein erzählen: Vom World Trade Center, Ground Zero, Katz Deli´s und dem besten Restaurant der Welt… das jetzt vegane Speisen anbietet. Till genießt den Reisebericht und klärt Herrn Schröder darüber auf, dass er in einem Rätselheft ab 8 Jahren gesucht wird: Nachname Schröder, 14 senkrecht, deutscher Komiker! Daniel Humm bei Jimmy Fallon: https://www.youtube.com/watch?v=VS6QYk6hxGY Diskutiert mit: mail@zärtliche-cousinen.de Alles Infos zu den Werbepartnern findet ihr hier: https://linktr.ee/zaertlichecousinen

Happy race week, listeners! For this episode of Set the Pace, hosts Rob and Meb talk to acclaimed chef Daniel Humm of the three Michelin star restaurant Eleven Madison Park. Chef Daniel is the owner of Make It Nice, the hospitality group behind Eleven Madison Park, where he's been executive chef since 2006. He's also been a member of NYRR since 2007 and has run 39 NYRR races. Before becoming a world-class chef, he was a professional cyclist in his home country of Switzerland but after an injury he turned to cooking full time. He said cooking is like a team sport and that you can have the most beautiful restaurant in the world, but it means nothing without an incredible team. He and Meb reminisce about Meb pacing him during the 2018 TCS New York City Marathon and giving him the motivation he needed to push through the difficult climb up Fifth Avenue.LINKS:2024 United Airlines NYC HalfRethink FoodFOLLOW NYRR: Instagram | Facebook | X | TikTokSUPPORT: Support the Set the Pace podcast! If you enjoy the show, please subscribe and leave a rating and review on Apple Podcasts or Spotify.DISCLAIMERSee omnystudio.com/listener for privacy information.

Well, hello there! It's been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What's in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won't find anywhere else. But there's more brewing. Big stuff! I can't spill all the beans yet—but stay tuned for a cookbook lover's dream, coming this summer. Woo!I hope your 2024 is off to an excellent start. Can you believe we're already six weeks in? I blinked and it's Valentine's Day. And now, I'm so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine.By the way… It's a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too.Before we get to this episode…

This week on ‘The Curator' we speak with acclaimed chef Daniel Humm, as well as Oscar-nominated Jeffrey Wright, and pay a visit to an exhibition about all things cute.See omnystudio.com/listener for privacy information.

We sit down with acclaimed chef Daniel Humm, of Eleven Madison Park in New York, to hear more about his new food-and-art book, ‘Eat More Plants', released with publishing icon Gerhard Steidl. Plus: we sample new Vietnamese opening Lộ Quậy Singapore and hit the slopes of St Moritz to find out how the hallowed resort tempts discerning palates in winter.See omnystudio.com/listener for privacy information.

As the genius chef behind New York's Eleven Madison Park, Daniel Humm is at the forefront of fine dining culture. And in 2021, he shocked the food world when he turned the Michelin three-starred restaurant completely plant-based. On this episode, Dan and Daniel chat about his new book, “Eat More Plants: A Chef's Journal,” how he started his career in cooking at the tender age of 14, what it was like emigrating to the United States, how he handled the criticism he faced when he put his beloved restaurant's reputation on the line, and his thoughts on french fries. Hosted on Acast. See acast.com/privacy for more information.

Daniel Humm is by all accounts one of the most celebrated chefs in the world: number 1 on the World's Best Restaurant List, a decade-long streak of 3 Michelin stars, and a starry list of accolades for his kitchens. But after running a community food commissary during pandemic, he made the bold move to remove animal products from the menu of his acclaimed Eleven Madison Park. He talks to Martha here about the urgency of reducing our meat consumption and evolving the way we eat.  See omnystudio.com/listener for privacy information.

Chef Daniel Humm (Eleven Madison Park) and Justin talk about what inspired his groundbreaking decision to turn the famed New York restaurant Eleven Madison Park to an all-vegan menu, how Covid sparked the creation of his charity Rethink Food and how a bad bike accident changed the direction of his life. Check out Rethink Food here: https://www.rethinkfood.org/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this captivating episode, we dive deep with the illustrious James Beard Award-nominated Chef Michael Gallina. At the helm of St. Louis's Vicia restaurant, Michael crafts seasonal, vegetable-centric dishes, epitomized in his signature 3-course Farmers Feast. Journey with us as we explore Vicia's underlying philosophy, the forces that continually reinvent its menu, and the core values driving Take Root Hospitality Group. Plus, discover how Michael's culinary adventures in California and New York have been instrumental in shaping his unique gastronomic vision. Don't miss this flavorful conversation! What you'll learn from chef Michael Gallina The flavors and smells of chef Michaael Gallina's childhood 2:54A family-favorite dish that sparked his interest in cooking 3:35Road tripping and discovering a love for food 5:35When school finally clicked for him 7:37Working with Daniel Humm 9:05How chef Michael Gallina met DanBarber 10:40Learning and cooking based on seasonality 12:01The most transformative time of his culinary life 12:43Why Miichael Gallina eventually went back home to St. Louis 14:56Working at Fäviken 16:14The philosophy behind his hospitality group 17:57How they personalize the menu for each guest 18:56The importance of relationship-building with suppliers 20:28The vegetable that's inspiring him right now 21:33His biggest source of inspiration 23:01How a new dish makes it into the rotation 24:14Why hMicchael Gallina values creativity over technique and how he balances the two 25:15A creatively inspired new dish 26:29The type of food you'll find at Winslow's Table 28:31How to make his Tomato Tartine at home 30:36The food scene in St. Louis 32:51Big city chefs versus small city chefs 33:09How his wife helped him explore more of the St. Louis food scene 34:11Restaurants to visit in St. Louis 36:02Where to find the best ice cream in St. Louis 37:41The cookbooks that have inspired him the most 38:33Kitchen pet peeves 39:09His controversial favorite hot dog 39:42A Unique Hot Sauce Obsession 40:17An addendum to his favorite cookbooks 41: 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 We really get to work with the farmers. Instead of always wanting the best produce, we ask, what else do you need us to utilize to make you successful? It's my job as a chef to figure out a way to cook that in a delicious way that people will enjoy. Click To Tweet We don't have a menu. You come in and we ask you if you have any dietary restrictions. or any allergies and then we hand write a menu for you. Click To Tweet We all think collaboration is the best way to be successful. Because one or two minds can only come up with so much when you're trying to push and be creative and be different. Click To Tweet Social media Chef Miichael Gallina Instagram Facebook Social media Vicia Restaurant

OpenAI is reportedly nearing $1 billion in annual sales. There's an AI arms race among big tech companies. AI is everywhere and on everyone's mind, so we're breaking it all down. Fast Company senior writer Mark Sullivan explains who the major players are—from Nvidia to Anthropic—why ChatGPT has had such a strong impact on society, and how Congress will decide to regulate AI. Eleven Madison Park chef and owner Daniel Humm talks about the difficulties of running a fine-dining restaurant and why he decided to make the menu completely plant-based during the pandemic. The restaurant is celebrating 25 years in the global fine-dining industry with the new book, Eat More Plants, penned by Humm. And we discuss Walmart's search for a new CEO with healthcare experience. Don't forget to check out our Fast Company Innovation Festival! https://events.fastcompany.com/innovationfestival23

OpenAI is reportedly nearing $1 billion in annual sales. There's an AI arms race among big tech companies. AI is everywhere and on everyone's mind, so we're breaking it all down. Fast Company senior writer Mark Sullivan explains who the major players are—from Nvidia to Anthropic—why ChatGPT has had such a strong impact on society, and how Congress will decide to regulate AI. Eleven Madison Park chef and owner Daniel Humm talks about the difficulties of running a fine-dining restaurant and why he decided to make the menu completely plant-based during the pandemic. The restaurant is celebrating 25 years in the global fine-dining industry with the new book, Eat More Plants, penned by Humm. And we discuss Walmart's search for a new CEO with healthcare experience. Don't forget to check out our Fast Company Innovation Festival! https://events.fastcompany.com/innovationfestival23

OpenAI is reportedly nearing $1 billion in annual sales. There's an AI arms race among big tech companies. AI is everywhere and on everyone's mind, so we're breaking it all down. Fast Company senior writer Mark Sullivan explains who the major players are—from Nvidia to Anthropic—why ChatGPT has had such a strong impact on society, and how Congress will decide to regulate AI. Eleven Madison Park chef and owner Daniel Humm talks about the difficulties of running a fine-dining restaurant and why he decided to make the menu completely plant-based during the pandemic. The restaurant is celebrating 25 years in the global fine-dining industry with the new book, Eat More Plants, penned by Humm. And we discuss Walmart's search for a new CEO with healthcare experience. Don't forget to check out our Fast Company Innovation Festival! https://events.fastcompany.com/innovationfestival23

Will Guidara, a hospitality icon and co-owner of the world-renowned Eleven Madison Park, has championed 'Unreasonable Hospitality,' transforming businesses into unforgettable experiences. With chef Daniel Humm, he led EMP to become the #1 restaurant on the World's 50 Best Restaurants list in 2017. The lessons in his National Bestselling book “Unreasonable Hospitality, The Remarkable Power of Giving People More Than They Expect” applies to everyone, regardless of industry or where they are in their career. PS: Will and I did not know each other before recording this episode. I reached out to him in a cold – highly personalized email. But, because Will lives his mission and true to his personal brand, he took a chance on me, a total stranger. If I can do this, so can every and anyone in their career! Find out how and why: The now famous cocktail napkin combined with some advice from his father changed the trajectory of Will's life. Speaking your most audacious goals into existence works “Adversity is a terrible thing to waste” The Rule of 95/5 and the story of the “blue spoons” will change how you lead and keep yourself focused. YOU need to listen to this to learn from Will and be inspired in your career and life! For hidden job market insider tips and stories subscribe to Loren's newsletter here: "Out of Hiding" Newsletter Here are the goods on Will: Book: Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect TedTalk: The Secret Ingredients of Great Hospitality | Will Guidara | TED Instagram: https://www.instagram.com/wguidara/ Twitter: https://twitter.com/wguidara LinkedIn: https://www.linkedin.com/in/willguidara/ Connect with Loren: Website: https://www.portfoliorocket.com/ LinkedIn: https://www.linkedin.com/in/lorengreiff/ Instagram: https://www.instagram.com/portfoliorocket/ Email: Loren@portfoliorocket.com

After climbing the accolade mountain, reaching the pinnacle of his craft and being regarded as running the number one restaurant in the world, Daniel Humm (Eleven Madison Park, New York) was at somewhat at a loss of where to go next. In some quirk of fate the pandemic gave him the time and space to find that direction. With his world-renowned restaurant closed for two years, he turned it into a community kitchen and soon discovered a deep, powerful connection to people, food and the planet. It set him on course for the boldest move of his career, turning his restaurant into a completely plant-based offering – and the impact has been stratospheric. https://www.elevenmadisonpark.com Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

Vous savez que la saisonnalité, le fait de respecter la saison des fruits ou des légumes en cuisine ou en pâtisserie, est un élément très important dans la pâtisserie française en ce moment. Avec son T'Time, je trouve qu'Émilie Gerardi va au-delà, elle nous propose de redécouvrir la nature par l'expérience de la pâtisserie. Et pour cela, elle s'inspire de la cuisine qui n'a, selon elle, pas de limites. Parmi les chefs qu'elle admire se trouvent des pâtissiers, mais aussi des cuisiniers : Jordi Roca, Wil Goldfarb, David Toutain, Daniel Humm ou encore Grant Achatz.  www.onethinginafrenchday.com  

EP19 DAVID CASTRO HUSSONG Y MARIBEL ALDACO David nació en Ensenada, se graduó del French Culinary Institute en California y comenzó su experiencia culinaria a los 13 años empieza en el Hotel Punta Morro con el Chef Juan Antonio Hussong. Después se mudó a Copenhague donde estuvo meses como aprendiz en Noma, nombrado varías veces mejor restaurante del mundo. En 2013, continúa su carrera en NY, trabajando para el Chef Dan Barber en Blue Hill, y años después para el Chef Daniel Humm en Eleven Madison Park que cuenta con 3 estrellas Michelin. Maribel creció en Ensenada, B.C., donde también estudió en la Escuela de Enología y Gastronomía de la Universidad Autónoma de Baja California. Empezó su carrera como practicante con el chef Jair Téllez en “Restaurante del Parque” y “Laja”. A los 19 años se mudó a la Ciudad de México y trabajó en “Merotoro” y “Jaso”. En 2012 Maribel continuó su carrera en “Martín Berastegui” –un restaurante con 3 estrellas Michelin en San Sebastián– durante 3 meses. Luego se mudó a Nueva York y trabaja para Dan Barber en Blue Hill at Stone Barns, y para el chef Daniel Humm en The Nomad Hotel, donde perfeccionó sus habilidades de confitería. En 2015 se mudó a San Francisco para trabajar en la apertura del restaurante “Cala” junto a Gabriela Cámara y David Castro. Después, trabajó en “Quince” (3 estrellas Michelin) para los chefs Shawn Gawle y Michael Tusk. En 2017 abrieron Fauna dentro de la vinícola Bruma en el Valle de Guadalupe, reconocido por la organización de los Latin America's 50 Best Restaurants. Recientemente inauguraron El Tigre Silencioso en la Ciudad de México.

$10,000 bottles of wine! 15 hour workdays! All-night cocaine benders! Psychotic head chefs! It's Season 4 of Tales of Taboo! This week, we're exploring the high-octane world of high-end dining: the kinds of establishments that (literally) inspire books like Sweetbitter and movies like The Menu, where reservations are impossible and Chef is spelled with a capital C. I kick us off by telling MY most absurd tales as a diner in fancy restaurants: a college friend's outpatient rehab in Chicago, the development of a weird friendship with a 69 year old British man, doing edibles with famous restauranteurs at the Beatrice Inn... Then (starting at 11:43), we hear from current and former employees on the other side. In New York, confessors include the former events manager at a 3 Michelin star restaurant in Flatiron, a former waitress at another 3 Michelin star restaurant in Midtown, a former hostess at The Standard and Bowery Hotel's restaurants + The Waverly Inn, a former champagne slinger for a downtown cocktail group, and a line cook at a Lower East Side restaurant owned by a very young celebrity chef. In London, confessors include the former sommelier at Daniel Humm's Davies and Brook + another unnamed 2 Michelin star establishment, and a former waitress at two different Michelin star restaurants in Mayfair and Shoreditch. Elsewhere in Europe, a former assistant manager tells tales about an abusive executive chef at a Japanese Michelin star spot that was the first in its country. Fine dining is controversial and divisive. It's glamorous escapism with a very grim underbelly; a way to create community, yet isolate a huge number of people who cannot afford it; facilitate artistic expression and pump pretentious bullshit. These nuances are why this world is so taboo - and enticing - and deserves to be discussed. Welcome back. ~ Tales of Taboo is produced and narrated by Ali Weiss. Follow Ali on Instagram, TikTok, & Twitter @aliweissworld, and share your own confession (on or off the record) at confessions@aliweissworld.com. Audio production by Isabel McMahon & Chris Stathopolous. Theme song by Chris Stathopolous. Cover photo by Erika Flynn. Cover art by Kristen Montenegro. "Degenerate" merch (sweatshirts & G-Strings) are available on Ali's Instagram via DM. --- Support this podcast: https://podcasters.spotify.com/pod/show/talesoftaboo/support

In dieser Folge spreche ich über das Buch «Unreasonable Hospitality» von Will Guidara, das im Oktober 2022 in englischer Sprache erschienen ist. Hätte ich die Möglichkeit gehabt, dieses Buch vor 30 Jahren zu lesen, ich weiss nicht, ob ich dann nicht eine Karriere im Hotel- und Gastgewerbe eingeschlagen hätte, statt Berufssoldat zu werden. Jedenfalls ist dieses Buch meiner Meinung nach eines der besten und unterhaltsamsten Führungsbücher, die ich in den letzten Jahren gelesen habe. Das Buch hat mir so gut gefallen, dass ich gleich mehrere gekauft habe, um sie unter meinen Freunden zu verschenken. Will Guidara war sechsundzwanzig, als er die Leitung des Eleven Madison Park übernahm, einer angeschlagenen Zwei-Sterne-Brasserie in New York. Elf Jahre später waren Will Guidara und sein Partner, der Schweizer Küchenchef Daniel Humm, dann aber an der Spitze. Das Eleven Madison Park wurde 2017 zum besten Restaurant der Welt gekürt.In seinem Buch schildert Guidara den Weg an die Spitze. Er serviert uns ein wunderbares Gericht von Führungslektionen. Das Buch ist voller Weisheiten über Leadership und Business. Ich habe mich darauf beschränkt, Ihnen nachfolgend fünf Take Aways von "Unreasonable Hospitality" zu präsentieren. Aber glauben Sie mir, es reicht nicht aus, diesen Podcast zu hören. Sie sollten wirklich das ganze Buch lesen.Fünf ausgewählte Take Aways des Buchs «Unreasonable Hospitality» von Will Guidara. Regeln hinterfragen Positive Emotionen schaffen Setzen Sie zuerst ihre eigene Sauerstoffmaske auf Die verborgene Stärke finden Sei unvernünftig Das komplette Transkript dieser Folge finden Sie auf www.muellermathias.ch

Episode 9 January 19, 2023 “Was there a fear that going plant-based would affect your 3-Michelin star status?” we ask Sommelier Gabriel Di Bella of Eleven Madison Park, which has been recognized as the world's best restaurant. “Hundred percent for sure,” he tells us on this episode of Wine Access Unfiltered. Join us as Gabriel recounts Chef Daniel Humm's big announcement, how he approaches wine pairings with “no boundaries” just like they do food, how texture plays a bigger role in pairing vegetables with wine than one might think, the vegetable that's most challenging to pair, and much more. Wine Featured on This Episode: 2021 Massican Winery Annia White Wine Napa Valley Join the Unfiltered Podcast Wine Club 4 bottles per shipment hand selected by Vanessa and Amanda Delivered every 2 months (1 wine/episode) / 6x per year $120 + tax Shipping Included Cancel anytime 10% off all Wine Access purchases Follow us on social! IG: @wineaccessunfiltered Twitter: @wineaccesspod Our Hosts: Amanda McCrossin & Vanessa Conlin Shop all the wines at Wine Access Articles Discussed The Existential Crisis of Bordeaux's Small Grapegrowers Wine Is Getting Pricier Thanks to a Logistical Nightmare Hosts: Amanda McCrossin & Vanessa Conlin Music: Diego's Umbrella Producer: Chappy Cottrell

In this episode, we're taking a look back at our Fast Company Innovation Festival. Fast Company Senior Editor Aimee Rawlins sat down with Chloé Founder and Creative Director Gabriela Hearst and Make It Nice Chef and Owner Daniel Humm to talk about forward-thinking approaches to sustainability, the role of innovation in their work, and the ways they are seeking to elevate the conversation around climate change.  

In this episode Justine interviews Chef Dmitri Magi where he shares all about his life and just how far he has come, from a dream to reality. His time in noma and Eleven Madison Park, Davies and Brook and now as Culinary Director at Claridge's Hotel. What a journey.Originally hailing from Kazakhstan, Dmitri moved to Estonia at the age of 16 and worked in several restaurants there before taking over the kitchen of a popular restaurant in Latvia at the age of 26. From there he moved to Copenhagen and worked at the critically acclaimed Noma alongside Chef Rene Redzepi. After two years working at noma he moved to New York and joined Chef Michael Anthony at Gramercy Tavern. Dmitri has been an integral member of Chef Daniel Humm's kitchen team at Eleven Madison Park, instrumental to the restaurant securing four stars from the New York Times and maintaining its 3 Michelin star status. In 2019, Dmitri moved to London to open the restaurant Davies and Brook at Claridge's. The restaurant received one Michelin star and was rated as the best restaurant in the UK by GQ magazine. In 2022, Dmitri became the Culinary Director of the Claridge's Hotel.You can follow Dmitri and Claridge's below to stay tuned and inspired with all he has going on ahead.Chef Dmitri Magi is culinary director at Claridges HotelWebsite: www.claridges.co.ukInstagram: @dmitri_magi & @claridgeshotelTwitter: @ClaridgesHotelThank you for listening. Subscribe now so you don't miss an episode.Follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and Justine too, as well as all her restaurant visits and reviews.And our mymuybueno Chefs Instagram – our culinary community.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

Er hat sich 15 Gault Millau Punkte erkocht und isst zu Hause am liebsten «Ghackets mit Hörnli». Der Winterthurer Alex Bindig führt seit drei Jahren das Restaurant Trübli am Neumarkt. Dort gibt es nur ein Menu Surprise, die Gäste bekommen also keine Speisekarte, sondern essen, was auf den Tisch kommt. «Damit wollen wir unsere Gäste in die richtige Richtung stossen und ihren kulinarischen Horizont erweitern», erklärt Bindig im Podcast «Dialogplatz».Als Kind erweiterte Bindig bereits den kulinarischen Horizont seiner Mutter. «Ich musste zu Hause die kulinarische Reissleine ziehen», verrät er. Seine Mutter habe eine Vorliebe für Kartoffelgratin und Dörrbohnen gehabt, dies sei ihm auf Dauer etwas zu eintönig gewesen. Seit kurzem ist Bindig selber Vater. Einen Vaterschaftsurlaub hat er zwar nicht, aber er plante zusammen mit dem Team die Betriebsferien für die Zeit um die Geburt. Die Ferien will er nutzen, um seine Tochter kennen zu lernen. «Es nützt ihr nichts, wenn sie mich in Hochglanzmagazinen sieht und sagt: ‹Ah da ist der Papi, der nie Zeit hat›», sagt der Punktekoch. Die Entwicklung der Winterthurer GastronomieBindig hat mit seinem absoluten Fokus auf das Menu Surprise in Winterthur eine neue Idee etabliert. Ähnliches gibt es nur noch im Rosa Pulver, das ebenfalls mit Punkten ausgezeichnet wurde und von Bindig explizit gelobt wird. «Sie machen das sensationell», so Bindig. Der Gastroszene Winterthur gehe es aktuell aber gut, glaubt er. Wobei nach der Pandemie mit dem Krieg in der Ukraine und den steigenden Energiepreisen bereits die nächsten Herausforderungen warten. Für die klassische Gastronomie malt Bindig aber eine düstere Zukunft, er glaubt, dass man den Gästen mehr bieten müsse, das habe sich durch die Pandemie nochmals verstärkt. Die neuen Gastrotrends sieht er beim bewussten Geniessen, insbesondere was den Fleischkonsum angeht. Daniel Humm hat letzthin als erster Koch überhaupt drei Michelin-Sterne bekommen für ein veganes Restaurant. «Wenn man das vor 15 Jahren jemandem erzählt hätte, wäre man ausgelacht worden», meint Bindig. Was man seiner Frau nicht verraten soll, hören Sie im Landbote-Podcast «Dialogplatz» ab Minute 33.Welches Thema wann besprochen wird4:50 Warum er wegen seiner Mutter Koch wurde05:50 Seine Rolle im Trübli10:42 Das Menu Surprise14:12Wie wichtig sind die Punkte21:12 Wie es der Winterthurer Gastroszene geht27:31 Trend in der Gastro33:33 Inspiration für die Menus38:25 Was er zu Hause isst43:10 Weshalb es im Trübli keine Insekten zu essen gibt45:15 Die Ferienpläne46:25 Seine Visionen

Daniel Humm has received numerous global accolades including multiple James Beard Foundation Awards, three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list. He is the Chef and Owner of Make It Nice, the New York-based hospitality group behind Eleven Madison Park and Eleven Madison Home. In this episode, Humm reflects on the pandemic, and how opening up his fine dining kitchen to make over 1 million meals for people in need changed his life. We discuss challenges in his career, what it took for him to get to the pinnacle of the restaurant world, what awards and accolades really mean to him, and the impact of a near life-threatening cycling accident. He is a Co-Founder of Rethink Food, a nonprofit whose mission is to create a more sustainable and equitable food system by bridging the gap between perfectly good food that would go to waste with the demand for meals that food-insecure people face. Enjoy this episode as we go Beyond the Plate… with Chef Daniel Humm.Update: The day after this episode aired, EMP received the accolade of being the first three Michelin star rated vegan restaurant in the world. This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterMentioned in this episode:Martin's Famous Potato RollsFollow @potatorolls on ig for recipe inspiration.

Jordan Salcito is a seasoned wine veteran having worked with David Chang at Momofuko and Daniel Humm at Eleven Madison. She is an award-winning sommelier, entrepreneur and most importantly a mom, finding that life work balance. Jordan is the Founder and CEO of Drink Ramona, an early entry into the portable canned wine segment with her organic wine spritzes from Italy. Jordan lives in NYC with her husband Robert Bohr and her two sons.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Daniel Humm on Rich Roll Podcasthttps://www.richroll.com/podcast/daniel-humm-615/Dirt by Bill Bufordhttps://www.goodreads.com/book/show/48983247-dirt?from_search=true&from_srp=true&qid=XZBQ2FPTIl&rank=5

Born in Costa Rica, Chef Byron Gomez migrated to the United States when he was 8 years old and is a proud DACA (Deferred Action for Childhood Arrivals) recipient. His interest in culinary arts started at a young age and after several years cooking on Long Island, he set his sights on New York City. With a mission to learn from some of the country's best, and learn various cultures through cuisine, he honed his skills under culinary luminaries like Daniel Boulud, Ronny Emborg, Gavin Kaysen, and Daniel Humm. Tune in to hear more about Chef Byron.

Daniel Humm on the Rich Roll Podcast:https://www.richroll.com/podcast/daniel-humm-615/Taste by Stanley Tucci:https://bookshop.org/books/taste-my-life-through-food-9781432891350/9781982168018

This weekend we're returning to the first-ever episode of the FT Weekend podcast, from September. Lilah talks to Eleven Madison Park's Daniel Humm and Chez Panisse's legendary Alice Waters to discover how the world's top chefs are finding purpose beyond their restaurants. Humm created a buzz in May when he announced that his world-famous restaurant would be going entirely plant-based. Has that risk paid off? And what does it mean to do good as a chef? Plus: the FT's design critic Edwin Heathcote gives us a tour of the world's most vengeful architecture, and reporter Madison Darbyshire shares tips for how to furnish your home with old things. Want to say hi? We love hearing from you. Email us at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap. —----------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------The first US FT Weekend Festival is on Saturday, May 7 in Washington, DC! To attend virtually or in person, buy tickets at http://ft.weekendfestival.com – use the discount code FTFriends2022 for 50% off.Links from the episode Lilah's piece on chefs: https://www.ft.com/content/246cdc2a-f135-4d3d-9d74-e524e9217699 Edwin on the architecture of spite: https://www.ft.com/content/1161fbbe-5ae1-4328-bf59-dcd8b1d6564f Madison's masterclass in flea-market chic: https://www.ft.com/content/6c8bf8a2-ddee-11e9-9743-db5a370481bc Sound design and mixing is by Breen Turner, with original music by Metaphor Music. See acast.com/privacy for privacy and opt-out information.

This weekend we're returning to the first-ever episode of the FT Weekend podcast, from September. Lilah talks to Eleven Madison Park's Daniel Humm and Chez Panisse's legendary Alice Waters to discover how the world's top chefs are finding purpose beyond their restaurants. Humm created a buzz in May when he announced that his world-famous restaurant would be going entirely plant-based. Has that risk paid off? And what does it mean to do good as a chef? Plus: the FT's design critic Edwin Heathcote gives us a tour of the world's most vengeful architecture, and reporter Madison Darbyshire shares tips for how to furnish your home with old things. Want to say hi? We love hearing from you. Email us at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap. —----------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------The first US FT Weekend Festival is on Saturday, May 7 in Washington, DC! To attend virtually or in person, buy tickets at http://ft.weekendfestival.com – use the discount code FTFriends2022 for 50% off.--------------Links from the episode Lilah's piece on chefs: https://www.ft.com/content/246cdc2a-f135-4d3d-9d74-e524e9217699 Edwin on the architecture of spite: https://www.ft.com/content/1161fbbe-5ae1-4328-bf59-dcd8b1d6564f Madison's masterclass in flea-market chic: https://www.ft.com/content/6c8bf8a2-ddee-11e9-9743-db5a370481bc Sound design and mixing is by Breen Turner, with original music by Metaphor Music. See acast.com/privacy for privacy and opt-out information.

Danielle and Tajahi Cooke join the podcast to talk about food, cooking, and community. They also discuss their involvement in the new food hall, opening soon in Arvada, Freed Street Social (freedomstreetsocial.com).  Books Mentioned Fäviken by Magnus Nilsson: https://loveland.flatironslibrary.org/Record/.b19914891?searchId=31798810&recordIndex=1&page=1 Eleven Madison Park: the cookbook by Daniel Humm: https://loveland.flatironslibrary.org/Record/.b1909310x?searchId=31798842&recordIndex=2&page=1 Jerusalem: A Cookbook by Yotam Ottolenghi: https://loveland.flatironslibrary.org/GroupedWork/8b0bd33c-404b-590c-d9d4-92abb2c187ae/Home?searchId=31798868&recordIndex=1&page=1&searchSource=local I Know Why the Caged Bird Sings by Maya Angelou:  https://loveland.flatironslibrary.org/GroupedWork/693d487a-1e7f-6980-f17e-27c10b332b77/Home?searchId=31798925&recordIndex=1&page=1&searchSource=local Mastering the Art of French Cooking by Julia Child: https://loveland.flatironslibrary.org/GroupedWork/9c0fc2cd-66b9-4710-b2af-3fe7d3a11b1d/Home?searchId=31798943&recordIndex=17&page=1&searchSource=local Shows Mentioned: Somebody Feed Phil Chef's Table The Julia Child Challenge

This is the fourth episode of our Sales and Marketing Series. Jay is the Executive Director of Once Upon a Time, a full-service creative agency that specializes in branding, advertising, graphic design, and website development for prominent clients in luxury hospitality. The connection between branding and operations is not often discussed but it's a link that is fundamental to the success of virtually any business. If you make the effort of defining a brand and creating a story that entices customers to spend money with you but once on site that experience falls short of their expectations, over time you can do irreparable harm to the brand's identity. That's why I wanted to end our Sales and Marketing series with a discussion about branding and storytelling. This brings the four episodes full circle and demonstrates how every position is connected and everyone is working towards the same goal. That's how the best hotels in the world do it, and that's how you can be successful in your own property. Jay shares some incredible insight on what goes into creating a brand, how brand identity and consistency are connected, how to stand out from the other properties in your comp set and much more. About JayJay Schwartz has over 25 years' of design experience in brand development, user interface, and creative direction in the hospitality and luxury industries. Jay was the founder of IdeaWork Studios, now Once Upon a Time Hospitality. Hotels benefiting from Jay's expertise include: 11 Howard, The Darcy, Gansevoort Hotel Group, Gramercy Park Hotel, Gurney's Resorts, Hersha Hospitality Group, Hard Rock Hotels, Ian Schrager Company (EDITION and PUBLIC), The Jaffa, and The NoMad Hotel. He also plans and designs creative for Jean-Georges, Eric Ripert, Daniel Boulud, Daniel Humm, Charlie Palmer, Andrew Carmelini, and many other renowned chefs.  LinksWebsite: https://www.onceuponatime.agency/hospitality (https://www.onceuponatime.agency/hospitality) LinkedIn: https://www.linkedin.com/in/jayschwartz/ (https://www.linkedin.com/in/jayschwartz/) --- Thank you to Breezeway for sponsoring this episode. If you're looking for an operations software platform that will make an immediate impact on your business, visit http://breezeway.io/provenprinciples (breezeway.io/provenprinciples) to learn more. --- For past episodes, show notes or if you've got a story that might make a great episode, head over to https://www.theprovenprinciplespodcast.com/ (theprovenprinciplespodcast.com). We'd love to hear from you. You can subscribe to the show wherever you get your podcasts, even on YouTube... and if you haven't already, don't forget to leave us a rating and a review.  Thanks for listening to The Proven Principles Hospitality Podcast.

Daniel Humm's Eleven Madison Park in New York garnered three Michelin stars and was voted the world's best restaurant in 2017. But after the pandemic, the marathoning Swiss transplant pivoted his kitchen entirely towards plant-based cuisine. He tells Rob Cox why. See acast.com/privacy for privacy and opt-out information.

On today's episode of All in the Industry®, Shari Bayer's guest is Virgilio Martinez, chef and owner of Central in Lima, Peru, and author of a new book, The Latin American Cookbook (Phaidon, 10/27/21). After cooking in prestigious restaurants around the world, Virgilio returned to Peru in 2009 and opened Central. Since 2013, Central has appeared on the World's 50 Best list and has been named the #1 restaurant in Latin America multiple times. Virgilio co-founded Mater Iniciativa, which documents Latin America's indigenous foods. In 2018, he opened the acclaimed Mil in the Andes above the terraces of Moray. He is featured on Netflix's Chef's Table and is the author of Central, his chef monograph published by Phaidon in 2016. Today's show also includes Shari's PR tip to go to the source; Speed Round; Industry News Discussion on Denmark's Geranium refocusing on plant-based and pescatarian dishes; and Solo Dining experience at Chef Daniel Humm's Eleven Madison Park in NYC, which recently changed to an all plant-based menu. Photo Courtesy of Ken Motohasi.Listen 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.

On this Episode, number 200, of the “Just Bein' Honest Podcast”, I am beyond words on this one and you can tell that I lose my tongue on many of the show (ahem, cough cough - yes, still recovering from my wild trip tp NYC!) I was SO honored to be able to enjoy one of the most PROFOUND + INSPIRING meals at ELEVEN MADISON PARK. With an unprecedented 15,000 waitlist (or so I've heard...) we got in! And baby you better believe we were there in total enjoyment! 4 hours and 10 hours later - we left in a complete + content food coma, it was utter bliss and I mention that I felt like I was part of the EMP family. I cannot WAIT to go back!The full breakdown of the episode is all about my review + the "celebration" I was silently praising! If you've ever felt as though you were celebrating a means to surrender to the joys of LIFE - this episode is for you! Enjoy, and I hear you - I see you... much love.We are diving in deep about:The Celebration of LIFE - Control Less - Smile More.What is Eleven Madison Park + why am I feeling so elated to eat there?How + Why a company transformed in a short time to PLANT BASED - The Chef knows best.How to get a custom + complimentary consult from KB before 2022.WIN! You could WIN a bundle of my favorite wellness products! All you have to do is leave a COMMENT + 5-STAR RATING over on APPLE PODCASTS / iTUNES (Subscribing is a PLUS!) - WAIT, we have MORE giveaways to come, stay tuned!P.S. DID YOU SEE OUR NEW WEBSITE? www.JustBeinHonest.comResources:@JustBeinHonestKB@ElevenMadisonPark*** Thank you to today's Sponsors! Grab them now :* C E R E A L | H E A L T H . By LOVEBIRD FOODSUse code: HONEST10 for 10% OFF! Get the healthiest cereal!* D O G | H E A L T H . By BOTANICAL BONESUse code: HONEST10 for 10% OFF! My + Poppy's FAVORITE + CLEANEST Dog Treats!* D E N T A L + S K I N | H E A L T H . By PRIMAL LIFE ORGANICS* Exclusive, limited time offer for JBH Podcast listeners: Save 60% off the regular price of the teeth whitener at Primallifeorganics.comGrab your: Teeth WhitenerGrab your: Dental Detox Kit* C B D + S E L F C A R E . By PRIMAWellbeing essentials made with broad spectrum hemp CBDand functionally innovative botanicals — and the highest standards of purity, potency and transparency. Use code: "HONEST" for 15% OFF!!!* G U T + B R A I N | H E A L T H . By ION BIOMEION*Gut Health supports the body's production of beneficial enzymes through redox signaling (cellular communication).Those beneficial enzymes support the tight junctions (the seals between cells) in our gut lining – the barrier protecting us from toxic substances like glyphosate and gluten while allowing the entry of beneficial nutrients. Shop + Save with the Subscription + Bundles: ION BIOMEThe "Just Bein' Honest" Podcast is a production made from the ♡xoxo KB*Business Inquiries : katherine@justbeinhonest.com*Music : "Alone" by Emmit Fenn // "Bravado" by Rondo BrothersSPONSORS + PARTNERSHIPS: My platform is rooted on the bases of natural healing and clean product integrity - Products linked are affiliate relationships, meaning if one purchases through this link, I may benefit a small commission from your support.SUPPORT OUR SHOW! We would be honored if you'd like to contribute to the production + time that goes in to creating our show : SUPPORT NOW!

[Friday News Pick with Angela Park] Claridge's chef Daniel Humm to leave role over his demand for 'fully plant-based menu'ART19 개인정보 정책 및 캘리포니아주의 개인정보 통지는 https://art19.com/privacy & https://art19.com/privacy#do-not-sell-my-info 에서 확인하실 수 있습니다.

Fine Dining: The Secrets Behind Restaurant Industry By Jack Rasmussen https://www.indiegogo.com/projects/fine-dining-secrets-behind-restaurant-industry#/ In this book, you'll learn that you do not have to be special to become a restauranteur, you just need to capitalize off your love for food and creativity in your concept to curate a concept that can scale and serve your community. You'll also learn that a restaurant is not just about the food. You'll hear stories about... Daniel Humm- who changed his once “meat lovers” restaurant Eleven Madison Park into a vegan sensation. Dino Tekdemir- who opened up three Bay Area restaurants after arriving in California from Turkey with no money, no allies, and a short stint in jail. Bestia and Bavel- LA famed restaurants that incorporated takeout during the pandemic to survive, even though they are known for their classic fresh dishes that are made seconds before being served to a customer. Readers will love this book if they are enthusiastic about food, have an interest in entrepreneurship, or have a want to learn more about the world of restaurants. Readers will gain insight into several aspects of the restaurant industry, learning from a holistic standpoint about the many restaurants they may have visited but had never looked at from a behind-the-scenes point of view. This book will help to highlight the many concepts and hard work that goes into the creation and maintenance of the restaurant industry, and is a statement about the importance of the restaurant industry and how big of a role it plays in our world. Food has become such a vital part of life, and this book gives restaurants and chefs the spotlight they deserve for creating such amazing eateries for us to enjoy. Fine Dining: The Secrets Behind the Restaurant Industry is a nonfiction book that speaks to restauranteurs, elite chefs, aspiring restaurant owners, foodies, or anyone who may be interested in learning more about the restaurant industry, business, and the world of startups.

Throughout his life, Daniel Humm has constantly pushed himself to the edge. So when Covid-19 arrived, he understood the importance of a quick pivot. Forced to close Eleven Madison Park—his three-Michelin-star Manhattan restaurant, named No. 1 in the world in 2017—he had to lay off all of his staff. Facing bankruptcy, Humm reflected on the many food-related issues that the pandemic was heightening, including meat-production carbon emissions, food insecurity, and broken supply chains. The extremity of the situation gave him the courage to boldly transition Eleven Madison Park to an entirely plant-based menu when the restaurant reopened earlier this year, in June. It's one of several ways that Humm is using food to shift perspectives, in the hopes that his approach will lead to environmental and health impacts far outside of the restaurant world.Dogged determination and an inescapable internal call to follow his instincts are chief components of Humm's successful three-decade-long career. After earning a Michelin star in his first executive chef position at age 24, for an inn in the Swiss Alps called Gasthaus zum Gupf, he helmed the kitchen at Campton Place in San Francisco, where he relocated to in 2003, and proceeded to hone his artful and intentional cooking style. Three years later, at the invitation of restaurateur Danny Meyer, Humm moved to New York to become the executive chef of Eleven Madison Park, which he now owns. Recently, Humm has modified his cooking for a higher purpose. With Eleven Madison Park's new dishes, for example, he has created a circular ecosystem in which the purchase of each dinner funds meals for New Yorkers in need. Earlier this year, he launched Eleven Madison Truck, which serves meals to food-insecure areas of New York in partnership with Rethink Food—a nonprofit, for which Humm serves as a co-founder, dedicated to creating more equitable food systems. On this episode, Humm speaks with Spencer about cooking and hospitality as performance, why time is his most luxurious ingredient, and what he would say to New York Times restaurant critic Pete Wells, who recently wrote a cantankerous review of Eleven Madison Park's updated menu.Show notes:Full transcript[02:33] Eleven Madison Park[04:06] Rethink Food [18:49] I Love New York (2013)[47:13] Brad Cloepfil[59:17] Campton Place[01:01:54] Danny Meyer[01:01:54] Daniel Boulud[01:08:47] The New York Times's September 2021 review of Eleven Madison Park[01:11:12]  Eleven Madison Truck

Kicking off another World Vegan Month Special, Holly and Molly review the new beetroot pizza bases from Sacla, sustainable healthy shakes from Sust and Divine's new Orange Chocolate Thins. The girls also discuss Facebook trolls, the news that a plant-based diet is cheaper than a meat one, and their thoughts on Claridge's chef Daniel Humm quitting after a disagreement over his visions of a vegan future. Your question this week is on being vegan at Christmas – how can we avoid awkwardness and disagreements and should we take our own food to eat? Email your questions to Holly, Molly and the Plant Based Health Professionals at simplyvegan@anthem.co.uk. Finally, Holly shares one of her favourite, super easy recipes from the wonderful Fearne Cotton's Happy Vegan cookbook. Tune in on Thursday to meet Day Radley from The Vegan Chef School, who chats about the rise of veganism, cooking from scratch on a budget, vegan nutrition and more. This episode is sponsored by The Vegan Society. Whether you are vegan for the animals, your health, the planet, or all of the above, it's important to protect your nutrient intakes. The Vegan Society's chewable multivitamin VEG 1 is a convenient way to do so. VEG 1 contains seven essential nutrients including vitamins B12, D3 and Iodine, and is packaged in a 100% plastic-free tin. A 6-month supply is priced at just £12.70, that's around 7p per day, and the best part is Vegan Food & Living Plus members get an extra 10% off! Browse the range at www.vegansociety.com/veg1 and support The Vegan Society today.Music by Purple Planet. 

On this Episode, number 198, of the “Just Bein' Honest Podcast”, I personally express my profound love and admiration for SOUP! Okay, so this episode isn't JUST about soups to heal, but primarily about the benefits of Traditional Chinese Medicine herbs to ADD to those soups for enriched healing! whether you are new to TCM or are a long time practitioner, I think that you'll find this episode very soothing to the body, mind and soul. Enjoy!We are diving in deep about:What is TCM?How can I use TCM herbs to boost the health of my seasonal meals? WHOLE WRITE UP HEREThe superpowers of using herbs in dishes.How to get a custom + complimentary consult from KB before 2022.WIN! You could WIN a bundle of my favorite wellness products! All you have to do is leave a COMMENT + 5-STAR RATING over on APPLE PODCASTS / iTUNES (Subscribing is a PLUS!) - WAIT, we have MORE giveaways to come, stay tuned!P.S. DID YOU SEE OUR NEW WEBSITE? www.JustBeinHonest.comResources:@JustBeinHonestKB*** Thank you to today's Sponsors! Grab them now :* C E R E A L | H E A L T H . By LOVEBIRD FOODSUse code: HONEST10 for 10% OFF! Get the healthiest cereal!* D O G | H E A L T H . By BOTANICAL BONESUse code: HONEST10 for 10% OFF! My + Poppy's FAVORITE + CLEANEST Dog Treats!* D E N T A L + S K I N | H E A L T H . By PRIMAL LIFE ORGANICS* Exclusive, limited time offer for JBH Podcast listeners: Save 60% off the regular price of the teeth whitener at Primallifeorganics.comGrab your: Teeth WhitenerGrab your: Dental Detox Kit* C B D + S E L F C A R E . By PRIMAWellbeing essentials made with broad spectrum hemp CBDand functionally innovative botanicals — and the highest standards of purity, potency and transparency. Use code: "HONEST" for 15% OFF!!!* G U T + B R A I N | H E A L T H . By ION BIOMEION*Gut Health supports the body's production of beneficial enzymes through redox signaling (cellular communication).Those beneficial enzymes support the tight junctions (the seals between cells) in our gut lining – the barrier protecting us from toxic substances like glyphosate and gluten while allowing the entry of beneficial nutrients. Shop + Save with the Subscription + Bundles: ION BIOMEThe "Just Bein' Honest" Podcast is a production made from the ♡xoxo KB*Business Inquiries : katherine@justbeinhonest.com*Music : "Alone" by Emmit Fenn // "Bravado" by Rondo BrothersSPONSORS + PARTNERSHIPS: My platform is rooted on the bases of natural healing and clean product integrity - Products linked are affiliate relationships, meaning if one purchases through this link, I may benefit a small commission from your support.SUPPORT OUR SHOW! We would be honored if you'd like to contribute to the production + time that goes in to creating our show : SUPPORT NOW!

Sara's Profile:linkedin.com/in/sara-duffy-79b43617website: https://stonehilltaylor.com email: sduffy@stonehilltaylor.comBio:Sara Duffy graduated from Ohio Wesleyan University with a Bachelor of Arts in Art History and received her Associate of Applied Science in Interior Design from the Fashion Institute of Technology. With a background in art history and television, Sara crafts a unique, immersive narrative for each of her projects with a focus on thoughtful, classic design. Her impressive variety of projects includes the Nomad Hotel and Bar in New York and its re-iteration in Las Vegas, the J.W. Marriott Nashville, and the iconic TWA Hotel at JFK Airport's historic TWA Flight Center. She has worked with renowned hospitality developers such as the Sydell Group, Eleven Madison Park's Chef Daniel Humm and Will Guidara, Marriott International, Turnberry Associates, Hyatt Hotels & Resorts, and Hilton Hotels & Resorts.Show Intro:The Algonquin Hotel in New York was opened in 1902. Stories abound of the guests that stayed there and the fabled “Round Table” around which literary luminaries met daily to talk about all thing literature.The TWA terminal designed by the masterful architect Eero Sarinen opened in 1962 and has a history of its own aside from the groundbreaking design that made it an icon of the era.The Marriott Marquis in Time Square New York was the work of architect John Portman who created monumental interiors in concrete. The hotel's construction was first disclosed on November 3, 1972, and opened a little over ten years later.These projects have stood the test of time but been reinvigorated with major renovations in the past couple of years to bring them into a new era of hospitality that caters to an evolving cohort of travelers. It's no small thing to take a building and breath new life into it while not diminishing their cultural significance. Making them more effective in meeting the new need of guests while also paying due respect to the architects and histories they have lived has a plethora of challenges. Consultant teams can be as large as 100 different organizations, each with a specific mandate and areas of work. Building methodologies have changes, codes and regulations are stricter, materials and furniture options have proliferated. All of this adds to the challenge. And, when considering big design changes, board rooms are filled with questions like, “can we actually do that?”, “Should we do that”” “what message are we sending if we do that?”Sara Duffy is a principal at the hospitality focused design firm of Stonehill Taylor. Sara Duffy graduated from Ohio Wesleyan University with a Bachelor of Arts in Art History and received her Associate of Applied Science in Interior Design from the Fashion Institute of Technology. With a background in art history and television, Sara crafts a unique, immersive narrative for each of her projects with a focus on thoughtful, classic design.It is perhaps not so surprising that she was charged with playing a prominent role in leading the Algonquin, TWA, and Marriott Marquis projects through their revitalization bringing their stories from the past to the present. ABOUT DAVID KEPRON:LinkedIn Profile: linkedin.com/in/david-kepron-9a1582bWebsites: https://www.davidkepron.com    (personal website)vmsd.com/taxonomy/term/8645  (Blog)Email: david.kepron@NXTLVLexperiencedesign.comTwitter: DavidKepronPersonal Instagram: https://www.instagram.com/davidkepron/NXTLVL Instagram: https://www.instagram.com/nxtlvl_experience_design/Bio:David Kepron is a multifaceted creative professional with a deep curiosity to understand ‘why', ‘what's now' and ‘what's next'. He brings together his background as an architect, artist, educator, author, podcast host and builder to the making of meaningful and empathically-focused, community-centric customer connections at brand experience places around the globe. David is a former VP - Global Design Strategies at Marriott International. While at Marriott, his focus was on the creation of compelling customer experiences within Marriott's “Premium Distinctive” segment which included: Westin, Renaissance, Le Meridien, Autograph Collection, Tribute Portfolio, Design Hotels and Gaylord hotels. In 2020 Kepron founded NXTLVL Experience Design, a strategy and design consultancy, where he combines his multidisciplinary approach to the creation of relevant brand engagements with his passion for social and cultural anthropology, neuroscience and emerging digital technologies. As a frequently requested international speaker at corporate events and international conferences focusing on CX, digital transformation, retail, hospitality, emerging technology, David shares his expertise on subjects ranging from consumer behaviors and trends, brain science and buying behavior, store design and visual merchandising, hotel design and strategy as well as creativity and innovation. In his talks, David shares visionary ideas on how brand strategy, brain science and emerging technologies are changing guest expectations about relationships they want to have with brands and how companies can remain relevant in a digitally enabled marketplace. David currently brings his creativity and insight on brand experiences to an international audience as a member of VMSD magazine's Editorial Advisory Board, as a Board Member of the Interactive Customer Experience Association (ICXA) and Sign Research Foundation's (SRF) Program Committee.He has held teaching positions at New York's Fashion Institute of Technology (F.I.T.), the Department of Architecture & Interior Design of Drexel University in Philadelphia, the Laboratory Institute of Merchandising (L.I.M.) in New York, the International Academy of Merchandising and Design in Montreal and he served as the Director of the Visual Merchandising Department at LaSalle International Fashion School (L.I.F.S.) in Singapore.  In 2014 Kepron published his first book titled: “Retail (r)Evolution: Why Creating Right-Brain Stores Will Shape the Future of Shopping in a Digitally Driven World” and he is currently working on his second book to be published soon. David also writes a popular blog called “Brain Food” which is published monthly on vmsd.com. 

We sit down with celebrated chef Daniel Humm to discuss the challenges of navigating the pandemic and the future of the restaurant industry. Plus: can good design help to solve the world's food problems?

In this first-ever episode of the FT Weekend podcast, host Lilah Raptopoulos talks to Eleven Madison Park's Daniel Humm and Chez Panisse's legendary Alice Waters to discover how the world's top chefs are finding purpose beyond their restaurants. Humm created a buzz in May when he announced that his world-famous restaurant would be going entirely plant-based. Has that risk paid off? And what does it mean to do good as a chef?Plus: the FT's design critic Edwin Heathcote gives us a tour of the world's most revengeful architecture, and reporter Madison Darbyshire shares tips for how to furnish your home with old things.For a special offer on FT Weekend for all our print and digital content visit ft.com/weekendpodcast.We're on Twitter at @FTWeekendpod. Lilah is on Twitter and Instagram @lilahrap. Links from the episodeLilah's piece on chefs (paywall) - https://www.ft.com/content/246cdc2a-f135-4d3d-9d74-e524e9217699 Edwin on the architecture of spite (paywall) - https://www.ft.com/content/1161fbbe-5ae1-4328-bf59-dcd8b1d6564fMadison's masterclass in flea-market chic - https://www.ft.com/content/6c8bf8a2-ddee-11e9-9743-db5a370481bc Sound design and mixing is by Breen Turner, with original music by Metaphor Music. See acast.com/privacy for privacy and opt-out information.

In this first-ever episode of the FT Weekend podcast, host Lilah Raptopoulos talks to Eleven Madison Park's Daniel Humm and Chez Panisse's legendary Alice Waters to discover how the world's top chefs are finding purpose beyond their restaurants. Humm created a buzz in May when he announced that his world-famous restaurant would be going entirely plant-based. Has that risk paid off? And what does it mean to do good as a chef?Plus: the FT's design critic Edwin Heathcote gives us a tour of the world's most revengeful architecture, and reporter Madison Darbyshire shares tips for how to furnish your home with old things.You can subscribe to FT Weekend podcast by searching for FT Weekend wherever you listen.We're on Twitter at @FTWeekendpod. Lilah is on Twitter and Instagram @lilahrap. Links from the episode:Lilah's piece on chefs (paywall) - https://www.ft.com/content/246cdc2a-f135-4d3d-9d74-e524e9217699 Edwin on the architecture of spite (paywall) - https://www.ft.com/content/1161fbbe-5ae1-4328-bf59-dcd8b1d6564f Madison's masterclass in flea-market chic - https://www.ft.com/content/6c8bf8a2-ddee-11e9-9743-db5a370481bc Sound design and mixing is by Breen Turner, with original music by Metaphor Music. See acast.com/privacy for privacy and opt-out information.

Question: How do we round up our very first (mini) season? Answer: With some incredibly tasty treats to keep your palates primed for what's coming next, that's how!We've got gin – not just any old gin but the gorgeous, bursting with herbaceous goodness Savoury Gin from those clever chaps at Portobello Road Distillery, and we sample the creamy but light and quite frankly, luscious Disaronno Velvet Liqueur.For the last bar review of our first season, we had to go pretty spesh, so we headed back to Claridge's (any excuse) and settled in for a sumptuous cocktail hour at Davies & Brook. Did you know that award-winning Chef Daniel Humm's Michelin-starred London restaurant had a dedicated bar? Well, it does and we recommend getting yourself down there pronto!And our chosen book for this episode is one very dear to our hearts: it's The Negroni: A gaz regan Notion by the late, very great gaz regan (lower case 'g' and 'r' intended). Filled with all kinds of nuggets and noodlings about his favourite drink, it includes variations on this most classic of cocktails from some of the best bartenders in the world. Speaking of which, we check in to the recently opened Argo at the Four Seasons in Hong Kong to talk to Lorenzo Antinori about the dos and don'ts of cocktail garnishes.What we're mixing:Breakfast MartiniCreated by the legendary Salvatore Calabrese aka the Maestro, this drink truly makes for a breakfast (or brunch) of champions. Make it at home and ask for it at Donovan's Bar at Browns Hotel.Ingredients:50ml Gin15ml Cointreau15ml freshly-squeezed lemon juice1 bar spoon fine cut or no peel marmaladeMethod:Pour all ingredients into a shaker and stir to dissolve the marmalade. Add ice, shake and fine strain into a chilled cocktail glass. Garnish with shredded orange peel.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:ArgoDavies & BrookDisaronnoDonovan Bar at Brown's HotelThe Negroni: A gaz regan Notion (currently out of print but have a check on Google)Portobello Road Savoury GinSeason two of The Cocktail Lovers podcast is coming late September. Be warned: it's going to be super cool. Expect more fab insights from movers and shakers from around the globe, more bar reviews (hopefully, Covid will ease up so we can bring you our pick of locations from our travels), more fabulous products and, oh yes indeedy, plenty more episodes. Subscribe wherever you get your podcasts. Hosted on Acast. See acast.com/privacy for more information.

Welcome back to Happy Half Hour! We are sorry, the audio quality this week isn't fully up to par. You can blame David for being in Las Vegas for a heavy metal concert. This week our special guest is Ian Tenzer, the executive research and development chef at Puesto Mexican Artisan Kitchen & Bar. Ian joined the company last fall, which started in La Jolla and now serves its popular tacos and micheladas at nine locations in Southern California. Ian moved here from New York, where he worked with acclaimed chef Daniel Humm for several years and as sous chef at Eleven Madison Park, which has three Michelin stars and was named the World's Best Restaurant in 2017. In his current role, Ian creates new menu items for all of Puesto's locations, which he calls a “dream position,” and he's working on making their operations completely environmentally sustainable. We chat with Ian about what it really means to be a “zero-waste” restaurant and how he's doing it, what it was like to cook at Eleven Madison Park, and the new fall/winter menu we can expect at Puesto. He also shares details about their newest restaurant, Marisi, which will open in La Jolla early next year. And if you want to experience more of Ian's cooking, he'll be at a new local chef dinner series at the Estancia La Jolla Hotel on September 14. In Hot Plates, Tahini is expanding its shawarma restaurant in Kearny Mesa, and is also opening a new Middle Eastern coffee and dessert shop. Chula Vista Brewery is opening its second location soon in Eastlake; the new tasting room will also feature Texas barbecue from Oak and Anchor BBQ. In case you missed it, a local chef based in San Marcos is competing on Christina Tosi's new Netflix show, Bake Squad. We also have a call for pitches for an upcoming issue of San Diego Magazine—tune in to find out how you can contribute if you have a story to share with us! In Two People, $50, Ian's recommendation is the Spam musubi from Leilani's Cafe in Pacific Beach (which I was thrilled to hear!). Troy says to try the lamb meatball with ras el hanout (a North African spice mix) and naan at Arlo in Mission Valley. Marie's pick this week is the shrimp tempura udon at Musashiya in Kearny Mesa. Thank you for listening! As always, we want to hear from our listeners. Need a restaurant recommendation? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at happyhalfhour@sdmag.com. See you next week!

What happens when one of—if not the—greatest restaurants in the world suddenly goes 100% plant-based?For perspective, out of the 132 three-star Michelin star restaurants around the world, not a single one is vegan. Suffice it to say, most would say such a move is tantamount to financial suicide.But Chef Daniel Humm—the world-renown chef and owner of Eleven Madison Park—sees it as the greatest purpose-driven, creative challenge of his lifetime.A former pro cyclist and 2:51 marathoner, this Swiss native began cooking at 14, preparing exquisite meals in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, he moved to the U.S. to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, revitalizing the restaurant so completely that in 2017 it was named #1 on the coveted list of The World's 50 Best Restaurants.Like most restaurants, when the pandemic hit Eleven Madison Park closed its doors and grappled with bankruptcy. But it was during this time that Daniel started thinking more deeply about purpose. What he stands for. How he could leverage his talent and resources to meaningfully participate in solutions to food insecurity and the inherently unsustainable nature of food systems more broadly.Bold leaps followed. He converted the EMP kitchen into a commissary to provide free meals to food-insecure New Yorkers. He kitted out a food truck to distribute those meals. He partnered with Rethink Food, a non-profit committed to creating sustainable and equitable food systems, to work on solving food inequality at scale. But his coup de grace involved re-opening the most revered restaurant in the world with a completely plant-based menu—and ensuring that every EMP meal enjoyed pays for five meals freely distributed to those in need.It's a move that sent shockwaves throughout the food world. But Daniel's bet is more than paying off, denoted by a waitlist that currently exceeds 15,000 people.On the very day Eleven Madison Park announced its new menu, I committed to making this podcast happen. My friend, past podcast guest, and former Esquire magazine Food & Drinks editor Jeff Gordinier connected the dots. In turn, Daniel agreed to do the show. But there was a condition: first I must dine at EMP. Deal. I immediately booked a flight to NYC. I joined Jeff for said dinner—an exquisite experience like no other—and the day following convened with Daniel for this exchange.This conversation is about why cuisine at the highest level—food as art—plays a vital role in moving culture forward. It's about what makes a great chef. What pursuing a passion truly entails. And the magic of embracing constant reinvention.It's also about the role that art, minimalism and essentialism have played in the evolution of Daniel's craft and life philosophy.But more than anything, this is a deeply personal tale of evolution. It's about the search for purpose beyond accolades—and what it means to devote your talents in service of a better world.To read more click here. You can also watch our exchange on YouTube (Audio Only). And as always, the podcast streams wild and free on Apple Podcasts and Spotify.Special Thanks to Daniel's team for arranging this dining & podcasting experience and to Joseph Hazan at Newsstand Studio in Rockefeller Center for allowing us to record in his facility. Also, gratitude to photographers Sebastian Nevols (kitchen portrait) and Craig McDean (black & white portraits) for permitting use of their images.Now one of the most important and influential figures in the plant-based movement, it was a privilege to experience Daniel's talents and company. And it's an honor to share this fascinating exchange with you today.My hope is that his words inspire you to deeply rethink your personal capabilities—and to see that the answers you seek lie within.Peace + Plants,Listen, Watch & SubscribeApple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week's sponsors:Athletic Greens: 75 whole food sourced ingredients designed to optimize 5 key areas of health, Athletic Greens is the delicious daily habit that sets you up for a healthy future. I take the packets everywhere I go. Invest in your health without compromise! Go to: athleticgreens.com/richroll to get a FREE year supply of Vitamin D ​AND​ 5 free travel packs​ with your first purchase.Calm: The app designed to help you ease stress and get the best sleep of your life with guided meditations, sleep stories, and more. Right now, my listeners can get a special limited-time promotion of 40% off a Calm Premium subscription at calm.com/richroll. It includes unlimited access to ALL of Calm's amazing content. Get started today!Indeed delivers 4x more hires than all other job sites combined, so you can meet and hire great people faster. There are no long-term contracts and Indeed gives you full control so you only pay for what you need. Listeners can get a FREE SEVENTY-FIVE DOLLAR CREDITto upgrade your job post at indeed.com/RICHROLL. Terms and conditions apply.Whoop: The world's most powerful fitness tracker. Get smarter about how you sleep, recover, and train, so you can unlock your best self. Go to WHOOP.com and use the promo code Richroll at checkout to save 15% off WHOOP.For a complete list of all RRP sponsors, vanity URLs & discount codes, visit Our Sponsors.Show Notes:Connect with Daniel Humm: Website | Facebook | InstagramEleven Madison Park: About | InstagramEleven Madison Truck: AboutTEDX: Ending Hunger in America | Daniel HummRethink Food: MissionEsquire: The Passion of Daniel Humm, the Greatest Chef in AmericaWall Street Journal: Daniel Humm's New Eleven Madison Park Menu Will Be Meat-FreeNew York Times: A Restaurant of Many Stars Raises the AnteNew York Times: The New Menu at Eleven Madison Park Will Be MeatlessNew York Times: For the Chef Daniel Humm, Less Is More. On His Wall, Too.New York Times: At Eleven Madison Park, a New MinimalismNPR: Eleven Madison Park Revamps Menu To Be Entirely Plant-BasedGrub Street: ‘Were You in Veggie Nirvana?' An amateur vegan and a professional food critic on Eleven Madison Park's all-plant menu.Bloomberg: We Ate Eleven Madison Park's $335 Vegan Menu, and Here Is What It's LikeBloomberg: Eleven Madison Park Is Going Vegan Because Kobe Beef Is BasicFine Dining Lovers: Vegan Eleven Madison Park's Waitlist Exceeds 15,000Fine Dining Lovers: The Dishes from EMP's New Plant-Based MenuEater: Chef Daniel Humm Is Relaunching Eleven Madison Park as an All-Vegan RestaurantZagat Stories: Matt Jozwiak And Daniel Humm Take The Fight Against Hunger NationwideRestaurant Manifesto: Daniel Humm Is Fully Committed To VegetablesHOW CAN I SUPPORT THE PODCAST?Tell Your Friends & Share Online!Subscribe & Review: iTunes | Spotify | Stitcher | Soundcloud | Google PodcastsDonate: Check out our Patreon accountSupport The Sponsors: One of the best ways to support the podcast is to support our sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".Thank The Team: I do not do this alone. Send your love to Jason Camiolo for audio engineering, production, show notes and interstitial music; Margo Lubin and Blake Curtis for video, & editing; graphics by Jessica Miranda & Daniel Solis; portraits by Ali Rogers, Davy Greenberg & Grayson Wilder; copywriting by Georgia Whaley; and theme music by Tyler Piatt, Trapper Piatt & Hari Mathis. See acast.com/privacy for privacy and opt-out information.

How will you promote yourself? 2 Sharp Chefs met Chef Joana Rodriguez while they were all feisty line cooks working the opening at Bazaar Meat by Jose Andres on the Las Vegas Strip. The young cook displayed so much skill and potential already. Rodriguez was a badass, but she kept her “head down and worked hard” as many will tell you to follow in the professional kitchen. She moved on to help open Carbone at Aria, Chef Daniel Humm's Nomad at Park MGM, and Chef David Chang's Majordomo Meat & Fish - where she's now the Executive Sous Chef. Did we mention Rodriguez also did a stint at multiple Michelin starred Joel Robuchon? So what does she want to tell all of us about getting ahead in the hospitality business? Speak the F up! The chef tells Lorraine Moss and Louiie Victa how she gets cooks to be team players, why she's hiring most candidates who want to work right now, and what she does when guys walk right by her when looking for the boss. Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

Welcome to Episode Two of our new PLANTSTRONG Snackables podcast series, a bite-sized podcast where host, Rip Esselstyn, and co-host, Jess Hegarty-Pastore, dish on all things plants! Plus, they give you the scoop on all of the upcoming PlantStrong food items. Jessica leads product innovation for the PlantStrong food line and, together with Rip, will provide a peek behind the curtain on market research, ingredients, and inspiration behind the new PlantStrong foods headed your way. Plus, you'll always walk away with a recipe or two to share with your friends and family. Tasty Bites from Today's Episode: 00:15 Welcome from Rip and Jess 00:34-02:45 Jess got married at Casa de Luz in Austin 02:49-08:45 Eleven Madison Park in NY goes 100% plant-based! Rip reads the letter from Chef Daniel. 08:50-09:40 Incogmeato commercial in the Olympic Trials 09:50-16:30 Summer Yum! Rip and Jess share their summer activities and fueling favorite fruits! Their favorites include peaches, plums, dark cherries, and strawberries. Plus, you get a little VIP taste of not-so-common favorites: sugarcube melons and champagne mangoes 16:35-18:25 Campfires and S'mores - How should you toast your marshmallows? 18:27-39:40 All things POPCORN, including creative ways to pop up the popcorn flavor! Popcorn is a plantstrong treat that can be enjoyed instead of those unhealthy chips. For all of the recipes visit the episode page at plantstrongpodcast.com at www.plantstrongpodcast.com/blog/snackables-ep2  Episode Resources For all of the popcorn recipes in today's episode, visit the Episode Page at plantstrongpodcast.com - www.plantstrongpodcast.com/blog/snackables-ep2 Shop PlantStrong Foods Now - https://plantstrongfoods.com/ Casa de Luz - https://www.casadeluz.org/ Eleven Madison Park - Letter from Chef Daniel Humm

Chef Byron Gomez- Current Chef Contestant on season 18 of the reality TV show Top Chef, Executive Chef, Michelin Star Chef & DACA Recipient Born in Costa Rica but raised in New York, Chef Byron Gomez is the Executive Chef of 7908 Aspen's finest supper club. Bryon has trained and worked at some of the most prestigious restaurants in Manhattan, under the best chefs and mentors in the industry including Daniel Boulud, Gavin Kaysen, Daniel Humm, and Ronny Emborg. Despite not having any formal training, he worked hard to be self-taught, advancing his way through the kitchens of Michelin-starred restaurants, Café Boulud, Atera, and Eleven Madison Park. As Sous Chef at EMP, the restaurant won Top Restaurant in the World by S. Pellegrino. He later traveled with the Eleven Madison Park teams to their pop-up restaurants in the Hamptons and Aspen, before deciding to settle down in the Rocky Mountains. Byron enjoys seasonal activities such as cycling, snowboarding, and surfing, but his favorite activity is to cook and break bread, especially on his days off. Bobby is joined by Chef Byron to discuss Top Chef, 7908, Aspen CO, Cooking, Cooking Wildgame, World Cuisine, Costa Rica, South America, NYC, Fine Dining, Family, Imagination, Colorado, Outdoor life & much more. Please subscribe or like us on social media platforms for updates on shows, events, and episode drops. Become a Mountain Side Patron Here for exclusive footage.www.TheMountainSidePodcast.comwww.ChefByronGomez.comwww.7908Aspen.comwww.BravoTV.com/Top-ChefSponsor Linkswww.TraegerGrills.comMountain Side listeners Discount HERE to limited time up to $100off MSRP & More. www.BackCountry.comMountain Side listeners receive 15% off First Visit! www.Drizly.comAlcohol delivery to your door Mountain Side listeners Discount Here!Other Affiliates Links

Ice-caps at both Poles are melting and one reason is methane plumes from cattle.  So does this mean the burger melt has to go away?  Andrew Freedman covers climate change and the environment for Axios.  He sees an important sea change, in the arrival of a generation of mega-entrepreneurs who want to base business decision on the survival of the planet, and not just the super-chef Daniel Humm and his menu of plant-based courses.  Hear how Microsoft promises to clean up its act. 

Born in Costa Rica, Chef Byron Gomez migrated to the United States when he was 8 years old. His interest in culinary arts started at a young age and after several years cooking on Long Island, he set his sights on New York City. With a mission to learn from some of the country's best, he honed his skills under culinary luminaries like Daniel Boulud, Ronny Emborg, Gavin Kaysen, and Daniel Humm.    While working at Eleven Madison Park, named the World's Best Restaurant in 2017, Chef Byron traveled with the restaurant's pop up experiences to the Hamptons and Aspen. After spending the winter in the Rocky Mountains resort town, he decided to plant roots and joined the team at 7908 Aspen in 2019. There, his refined, globally-inspired menu is paired with a world-class wine and bar program. Chef Byron will be featured on Season 18 of Bravo's Top Chef. On his days off you can find him enjoying all the outdoor adventure sports, ranging from road biking to snowboarding, that colorful Colorado has to offer.    Social Media:  Chef Byron Instagram: https://nam12.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.instagram.com%2Fchefbyrongomez%2F%3Fhl%3Den&data=04%7C01%7C%7Cef7eb88a8f4c44010aa908d925191de2%7C3e24825a65844593b7bb3ed4c822a155%7C0%7C0%7C637581612073191631%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C1000&sdata=iK7WTm2yRsyPxbHH8chQ%2FHeb%2FqRers2ApxeLjnAIFWA%3D&reserved=0 (@chefbyrongomez) 7908 Aspen Instagram: https://nam12.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.instagram.com%2F7908aspen%2F%3Fhl%3Den&data=04%7C01%7C%7Cef7eb88a8f4c44010aa908d925191de2%7C3e24825a65844593b7bb3ed4c822a155%7C0%7C0%7C637581612073191631%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C1000&sdata=DxjR6kOhMLw9nM5MqLAawdeegsTOYqOWN4lOjk0Bwj4%3D&reserved=0 (@7908aspen )

Show Notes:At Blaine Wetzel's Willows Inn, Employees Report Years of Workplace Abuse - The New York Times :https://www.nytimes.com/2021/04/27/dining/blaine-wetzel-willows-inn-lummi-island-abuse.htmlDaniel Humm's New Eleven Madison Park Menu Will Be Meat-Free - WSJ :  https://www.wsj.com/articles/eleven-madison-park-menu-vegan-meat-free-11620043140This Oddball Chef Wants to Serve You Wild Animals | Outside Online  : https://www.outsideonline.com/2422056/joshua-skenes-secret-chef-revolution—What's next?

We live in a culture that glorifies the hustle. But the 24/7 grind mentality is actually anathema to long-term success. How do we break this paradigm and avoid the inevitability of burnout?You periodize your life as you would your training. Ditch the guilt and take time to rest. Choose your fallow chapters. And embrace your life in seasons.In the race of life, the tortoise always beats the hare.Welcome to another edition of ‘Roll On’, wherein myself and Sir Adam Skolnick corrupt your neurochemistry with ideas big and small. Beyond sundry matters of varying interest, we play show and tell, share a few wins of the week, round it out by answering listener questions deposited on our voicemail at (424) 235-4626.Beyond RRP hypeman duties, Adam Skolnick is an activist and journalist best known as David Goggins’ Can’t Hurt Me, co-author. He writes about adventure sports, environmental issues, and civil rights for The New York Times, Outside, ESPN, BBC, and Men’s Health. He is the author of One Breath and is currently awash in his umpteenth draft of an untitled novel—slowly losing his mind in the process.Topics explored in today’s conversation include:the benefits of periodizing both your fitness and all aspects of your life;why fallow periods are essential to optimal creativity;an Iron Cowboy’s ‘Conquer 100‘ challenge update (and WTC’s tone-deaf response);the recent Laird Superfoods and Picky Bar acquisition;the HBO docuseries ‘Q: Into The Storm’;Rachel Kushner’s collection of essays, The Hard Crowd;Michelin star restaurant Eleven Madison Park‘s shift to a plant-based menu; andplant-based bodega start-up Plantega’s plan to eradicate food desertsIn addition, we answer the following listener questions:How do you manage the financial risks that come with following your passion?How do you properly train for a Swimrun event without access to safe open water?How do you maintain relationships with people who have unhealthy drinking habits?Thank you to Greg from Virginia, John from Northern England, and Nancy from Santa Clarita, California for your questions. If you want your query discussed, drop it on our Facebook Page or better yet leave a voicemail at (424) 235-4626.To read more and listen click here. You can also watch our exchange on YouTube. And as always, the podcast streams wild and free on Apple Podcasts and Spotify.Peace + Plants,Listen, Watch & SubscribeApple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week’s sponsors:Vivobarefoot is on a mission to make perfect footwear for humans and the planet, with a great range of shoes for kids and adults, and for every activity from hiking to training and daily wear. Wearing barefoot shoes is a profound transformation. To reconnect with your natural movement, go to vivobarefoot.com/richroll and use the code RICHROLL to get 20% off your order.Native: Safe, effective protection against odor & wetness. For both men & women, Native is deodorant that isn’t a chemistry experiment–no aluminum, parabens, phthalates or talc. Visit nativedeo.com/roll or use promo code roll at checkout, and get 20% off your first order.Ritual: Ritual is the multivitamin, reimagined. I take it every morning, and I love that its clean, vegan-friendly formula is made with key nutrients in forms your body can actually use—no GMOs, synthetic fillers, or other shady extras. You deserve to know what’s in your multivitamin. That’s why Ritual is offering my listeners 10% off during their first 3 months. Visit ritual.com/RICHROLL to start your Ritual today.Squarespace: The easiest way to create a beautiful website, blog, or online store for you and your ideas. Save 10% on your first purchase when you visit Squarespace.com/RICHROLL and use the SHOW NOTES:Connect With Adam: Website | Instagram | TwitterYouTube: Rich Roll Podcast Clips ChannelSmithsonian Magazine: New Evidence Suggests Sharks Use Earth’s Magnetic Field to NavigateTriathlon Magazine: Iron Cowboy responds to Ironman: “I’m done with you”Trail Running: UTMB/Ironman partnership draws head shakes in trail running worldSteve Magness Tweet: Periodize Your LifeThe New York Times: You Are Doing Something Important When You Aren’t Doing AnythingBook: The Hard Crowd: Essays 2000-2020, by Rachel KushnerThe New York Times: The New Menu at Eleven Madison Park Will Be MeatlessEsquire: The Passion of Daniel Humm, the Greatest Chef in AmericaEater New York: Chef Daniel Humm Is Relaunching Eleven Madison Park as an All-Vegan RestaurantBon Appétit Magazine: Inside the World of L’Arpège’s Alain Passard, the Man Who Made Vegetarian Cooking CoolPlantega: AboutEffect: A new story for sustainable food, powered by plants and communityVegNews: Vegan coolers filled with beyond meat, miyoko’s, and just egg launch in nyc bodegasWall Street Journal: Chef’s Challenge: Squeezing In the CyclingDuVine: Chef Q + A with James Beard Winner Daniel HummHBO Docuseries: Q: Into The StormTV Series: Le BureauI'm proud to announce my new book 'Voicing Change'. To learn more & pre-order now, visit, richroll.com/vcThere are a few simple ways you can support the show and the content we strive to craft and share every single weekSubscribe & Review: Please make sure to review, share comments and subscribe to the show on the various platforms (Apple Podcasts, YouTube & Spotify). This helps tremendously!Patronize Our Sponsors: Supporting the companies that support the show! For a complete list of all RRP sponsors and their respective vanity URLs and discount codes, click the ‘Sponsors’ tab in the ‘Shop’ menu.Spread The Word: Help grow our reach by sharing your enthusiasm for the podcast and/or your favorite episodes by posting about it on social media.Thank The Team: I do not do this alone. Send your love to Jason Camiolo for production, audio engineering and show notes; Margo Lubin and Blake Curtis for video, editing and graphics; portraits by Ali Rogers and theme music by Tyler Piatt. Trapper Piatt & Hari Mathis. See acast.com/privacy for privacy and opt-out information.

Today on Boston Public Radio: Chuck Todd shares his thoughts on the future of the GOP after the ouster of Rep. Liz Cheney (R-WI). Todd is the moderator of “Meet The Press” on NBC, host of “Meet The Press Daily” on MSNBC and the political director for NBC News. Next, we ask listeners what pre-pandemic behaviors they’ve returned to. Shirley Leung talks about the top CEOs who received high pay increases as many Americans faced pay cuts and layoffs during the pandemic. She also discussed President Joe Biden’s approval of the Vineyard Wind project. Leung is a business columnist for the Boston Globe. Corby Kummer discusses the labor shortage restaurants are facing as they reopen and prepare for summer business. He also shares his thoughts on restaurant owner Daniel Humm’s decision to not serve meat in his restaurant, Eleven Madison Park. Kummer is the executive director of the Food and Society policy program at the Aspen Institute, a senior editor at The Atlantic and a senior lecturer at the Tufts Friedman School of Nutrition Science and Policy. Paul Reville weighs in on American Federation of Teachers president Randi Weingarten’s call for schools to reopen in the fall. He also argues in support of keeping the MCAS exam as a high school graduation requirement. Reville is the former Massachusetts secretary of education and a professor at Harvard University’s Graduate School of Education, where he also heads the Education Redesign Lab. His latest book, co-authored with Lynne Sacks, is “Collaborative Action for Equity and Opportunity: A Practical Guide for School and Community Leaders.” Sue O’Connell talks about Bill and Melinda Gates’ divorce amid rumors the couple split due to Bill’s meetings with Jeffrey Epstein. She also discusses President Biden’s reinstatement of anti-bias healthcare protections for transgender people. O’Connell is the co-publisher of Bay Windows and the South End News, as well as NECN's political commentator and explainer-in-chief. We wrap up the show by asking listeners whether they’ve reevaluated their jobs over the course of the pandemic.

Chef Daniel Humm of Eleven Madison Park in New York city rocked the culinary world when he announced his three-star Michelin restaurant would re-open with a meat-free menu. In this very special episode of Add Passion and Stir, Chef Humm tells host Billy Shore "My hope is that we can show that we can create these magical moments that are luxurious and delicious without using meat."Explaining his motivation, Chef Humm noted our current food system is not sustainable, "This is not an anti-meat move. This is more a pro-planet move." The shutdown of Eleven Madison Park during the pandemic, gave Humm time for reflection and a reevaluation of his priorities. We will also re-visit an earlier conversation with Chef Humm during the height of the pandemic, when Humm transformed Eleven Madison Park into a food provider of 5,000 meals a day in partnership with Rethink Food NYC. “The recipe I want to really share with the world is the recipe of doing what we’re doing, but also feeding the people in need, under one roof,” he says.

What will be the year NotCo IPOs? Tell me your guess...meanwhile here are the highlights from this week. Physicians Committee for Responsible Medicine sues the U.S.D.A. Eleven Madison Park becomes more than a 10 for plant-based eaters thanks to Chef Daniel Humm. Hawaii is the first U.S. state to declare a climate state of emergency. California political hopeful John Cox makes a cox-less move by endangering people and animals on the campaign trail. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

What will be the year NotCo IPOs? Tell me your guess...meanwhile here are the highlights from this week. 1. Physicians Committee for Responsible Medicine sues the U.S.D.A. 2. Eleven Madison Park becomes more than a 10 for plant-based eaters thanks to Chef Daniel Humm. 3. Hawaii is the first U.S. state to declare a climate state of emergency. 4. California political hopeful John Cox makes a cox-less move by endangering people and animals on the campaign trail. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Daniel Humm's Eleven Madison Park, one of the top restaurants in the world, is going vegetarian when it reopens after being closed for over a year. Subscribe for more videos: http://youtube.com/nathankontny?sub_confirmation=1#ElevenMadisonPark #DaneilHumm #VegetarianWhat is this channel? A daily morning show that's hopefully a little motivating, educational and distracting. :)http://halfcafshow.comCan I help with anything? nate.kontny+youtube@gmail.com

Eleven Madison Park -- a New York food landmark -- is opening their doors once again on June 10. However, the reopening comes with a twist as Eleven Madison Park's menu will be entirely plant-based. Eleven Madison Park's menu is a part of improved sustainability practices in the hospitality industry On this episode of the Happy Mouth podcast, join restaurateur Philip Camino and chef Nyesha Arrington as they discuss Eleven Madison Park's menu change. Nyesha and Philip share their thoughts and insight on chef Daniel Humm's commitment to more sustainable practices and eliminating food insecurity and how this could help spark other fine dining restaurants to incorporate more plant-based dishes. Listen to Philip and Nyesha talk about Eleven Madison Park's reopening: Why chef Daniel Humm decided to go with an entirely plant-based menu The awards Eleven Madison Park has won Eleven Madison Park will be giving away 5 meals to food-insecure New Yorkers for every meal purchased This is the latest in the meatless trend in restaurants Real-world examples of the non-sustainable practices within the hospitality industry Links: Happy Mouth Podcast - Instagram Rethink Food - Our mission Restaurant Hospitality - Eleven Madison Park to reopen with meatless menu Eater - Chef Dominique Crenn has taken meat off the table We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Daniel Humm dropped out of school at 14 to become a competitive cyclist, and supported himself by cutting vegetables and making soup stock at fine restaurants in Switzerland. When he eventually realized he'd never become a world-class cyclist, he pivoted to the equally competitive world of fine dining, and soon became a rising young chef in Switzerland, and then San Francisco. In 2006, he was wooed to New York to re-imagine the restaurant Eleven Madison Park, and began drawing raves for his painterly presentations of duck, foie gras, and suckling pig. The restaurant was recognized in 2017 as the world's best, but was forced to shut down during the pandemic. When it reopens in June, it will generate a new buzz in gastronomy: this time by revamping its menu to be entirely plant-based. How I Built This Summit - information and tickets at:http://summit.npr.org

On this week's restaurant review, Ray talks about former #1 Restaurant In The World Eleven Madison Park. Ray recaps executive chef and owner Daniel Humm's career, talks about EMP before Humm's arrival, compares Danny Meyer to George Steinbrenner (but in a good way), the partnership with Will Guidara and the eventual split, and what EMP has been able to do to survive in the pandemic before breaking down his experience at the restaurant and all the dishes from his visit. For more on chef Daniel Humm and Eleven Madison Park, visit spoonmob.com/danielhumm. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Executive Chef Christopher Arellanes has spent most of his life cooking for a variety of audiences. From his grandmother’s kitchen to some of the top restaurants in the world which include: Thomas Keller’s, Per Se; Daniel Humm’s, Eleven Madison Park; The Nomad as well as Michelin starred vegetarian restaurant, NIX. Chef Chris has spent his career moving up in the ranks and working in many different areas of the hospitality industry. However, he also spent his career moving up the drinking ranks. After being removed from great jobs, high profile positions, and Russia due to incidents involving alcohol, something finally clicked for Chef Chris. Hear a little bit about his incredibly unique journey in this wonderful episode.

“I think as you grow as a craftsman, as an artist, your gestures become stronger. Your conviction becomes stronger. You can actually get to a place where you can make an impact with a very minimal thing,” says Daniel Humm of Eleven Madison Park in New York City. In this episode of Variations on a theme, host Dessane Lopez Cassell speaks to the acclaimed chef about the intersection of minimalist art and fine dining. We also learn how Humm finds inspiration in Sol LeWitt’s systems and repetition — making the empty plate an opportunity to tell a unique story.For more information about Microsoft's In Culture podcast and to read the transcript, please visit: microsoft.com/inculture/podcast

On today's episode of All in the Industry®, Shari Bayer's guest is Will Guidara, a NYC-based restaurateur formerly of the Make it Nice hospitality group, which he co-founded in 2011, and included Eleven Madison Park, The NoMad and Made Nice.  Under his leadership with Chef Daniel Humm, Eleven Madison Park received four stars from the New York Times, three Michelin stars, and the #1 spot on the World’s 50 Best Restaurants list in 2017; plus, seven James Beard awards, including Outstanding Service and Outstanding Restaurant in America. Will, a graduate of the School of Hotel Administration at Cornell University, is the co-author of four books, including the Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook, and Eleven Madison Park: the Next Chapter. Will is also the co-founder of The Welcome Conference and Independent Restaurant Coalition, and the host of Weekly Specials podcast. Today's show features Shari's PR tip - adversity is a terrible thing to waste, inspired by Will's dad, Frank Guidara; Industry News discussion; and Solo Dining experience at Sushi on Jones in the West Village, NYC. Listen 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®. Image courtesy of Will Guidara.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.  

What we covered in this episode Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic.  He takes us through the journey that took him from being a dishwasher to San Francisco at Rubicon with Stuart Brioza and Nicole Kraskinski, to his travels in Europe, to Eleven Madison Park in New York, and finally his restaurant Betony in New York. Chef Bryce Schuman shares what he learned from his mentors Stuart Brioza, Nicole Kraskinski, and Daniel Humm. We learned how him and Chef Hari Cameron became friends. Click here to access the episode with Chef Hari Cameron. Chef Bryce Shuman gives some advice for young cooks to be successful in their careers. He describes his experience at his (now closed) restaurant Betony in New York. Chef Bryce Shuman talks about his creative process ad the collaboration approach to menu creation at Betony. His first source of inspiration - the ingredients. Chef Bryce Shuman introduces his new concept 'Ribs n sides' created during the pandemic. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast  Links to other episodes in New York City Conversation with Executive Pastry Chef Mark Welker Interview with Chef Gabriel Kreuther Conversation with Chef David Burke Interview with Chef Trigg Brown Conversation with Pastry Chef Sam Mason (Odd Fellows) Interview with Brand Ambassador Charlotte Voisey Conversation with Flavien Desonlin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ White sturgeon caviar with buckwheat pancakes and radishes @Betony Picture @Signe Birck Coleslaw of fresh and fermented vegetables by Chef Bryce Shuman – Picture @Signe Birck RibsRed – Sweet molasses ribs Chef Bryce Shuman Picture @Signe Birck Chef Bryce Shuman Picture @Signe Birck Fluffy pancake recipe by Chef Bryce Shuman Two cups of flour Two cups of buttermilk One half a stick of melted butter in the buttermilk One teaspoon and a half of baking powder Half a teaspoon of baking soda A pinch of salt 1/4 cup of sugar 4 eggs Separated the yolks and the whites. Place the yolks into the wet ingredients. Make sure you don't break the yolks. Then you take the sugar and you add it into your whites. You beat your whites until they are stiff; basically making a French Meringue. You add the dry ingredients into your wet ingredients and mix until smooth, but don't over-mix it too much. Fold in your whites in thirds. Get your pan hot warm, add about a cup of butter. It should be nice and foamy. Start dropping in your pancakes. You're going to want your eat to be on about medium low. And these pancakes are going to brown as they've got sugar in the them. The sugar's going to caramelize faster than a regular pancake. So you got to be careful. You can't have the temperature of the pan too hot. You're going to flip these pancakes when they're still a little bit softy on the top. Then cook them on the other side and then take them out. Now, I promise you, if you do this right, these are going to be the most fluffy, delicious pancakes you ever had. How to Become a Successful Chef by Chef Bryce Shuman Decide what kind of chef you want to be. Do your research and trail or stage at different restaurants. Select the one you like, put your head down, work hard, ad stay there for several years. Get mentors and learn from them. If you jump around from one restaurant to another, make sure to learn different skills at each location. Click to tweet

Arni Cabantingan is an Assistant Sommelier at Atomix. Previously, she was a Server at The NoMad Restaurant (when Chef Daniel Humm and Make It Nice had still operated the concept). Now, 6 months later after New York went on pause, we circle back to see how Arni has spent her time and how she feels about returning to work (if and when we can).

In this podcast, Eskender picks up where he left off in Part 1. After working for Joyce Goldstein at Square One, he went to Campton Place, where he worked with and learned a lot from chef Daniel Humm. He started doing an underground restaurant in his home, and that became his full-time gig starting in 2005. It was the birth of Radio Africa Kitchen. The owner of Velo Rogue suggested that Eskender bring his food to her cafe as a pop-up. On the heels of success there, he moved over to a coffee shop near his home in the Mission, and that eventually led to opening his own restaurant on Third Street. Eskender ends the podcast describing both his food and his philosophy of food. Radio Africa Kitchen is open for pickup every Tuesday from noon to 3 p.m. If you've never eaten there, please consider it. There's really nothing quite like it in The City or the Bay Area. We recorded this podcast at Radio Africa in July 2020. Photography by Michelle Kilfeather

It is absolutely imperative to strong and progressive leadership to understand the difference between open mindsets and fixed mindsets.The most successful leaders are focused on growing their skills, their approaches to business and problem solving, and their teams. This growth mindset is based on the belief that the basic qualities that we have can continuously be cultivated to move us forward and add to our bank of skills.  I've gained entry into a mastermind. While 50% will be dedicated to business strategy. The other 50% is dedicated to mindset because we know that it can upend the best of strategies. Right now I am grappling with the decision: Do I take the first retreat virtually or do I go to Atlanta in person. I know that I will glean more relationship wise by going in person. But I have what I would consider a growth mindset.I love this example. And I think the pandemic really shed a light on those who had one mindset or the other. My favorite example is that of the chef Daniel Humm of the chic NY restaurant Eleven Madison. He knew, when the pandemic set in, nobody was giving a hoot about his lavendar duck recipe. He took his job as a soldier in the hospitality industry seriously. He wanted to serve. So he turned the Michelin 3-star restaurant into a commissary kitchen and began serving 5,000 meals daily  2.       What are some of the experiences in our workplace that illustrate how this difference in mindsets can impact progress and change in our current working environment?Here is a story about a letter Thomas Edison brought home from school, that illustrates this point;"One day Thomas Edison came home and gave a paper to his mother. He told her, "My teacher gave this paper to me and told me to only give it to my mother."His mother's eyes were tearful as she read the letter out loud to her child: Your son is a genius. This school is too small for him and doesn't have enough good teachers for training him. Please teach him yourself.Many years later, after Edison's mother had died, he was looking through old family things. Now one of the greatest inventors of the century, he suddenly saw a folded piece of paper in the corner of a desk drawer. He took it and opened it up. On the paper was written: Your son is addled [mentally ill]. We won't let him come to school any more.Edison cried for hours and then he wrote in his diary: “Thomas Alva Edison was an addled child that, by a hero mother, became the genius of the century.”I love this nature versus nurture example. Growing up, I was raised in a household where there was alot of messages about money. Money was for 'others' but not for us. So anytime, I would see that so and so raised $4.2M for their business, my immediate thought is "oh I could never do that" But I learned alot by our chat last week. Reframe and repose that sentence: Is it true? Is it accurate? I don't know how to raise that kind of money YET. But if I focused my energies on it and got the right advisors, I could.

What truly gives you meaning and purpose? Eleven Madison Park (NYC) Chef and Owner Daniel Humm joins Billy Shore to discuss how the pandemic is given him new purpose and his advice to other luxury brands. “If we want to continue the way we’ve done things, I believe 5 years from now, 10 years or maybe already next year, it will be irrelevant and empty,” he says. The chef of the #1 restaurant in the world in 2017, Humm believes the pandemic emphasized that fancy restaurants are a luxury few can afford. “If you want to be a luxury brand going into the future, you need a bigger purpose,” he counsels. Humm has transformed Eleven Madison Park into a pandemic food provider of 5,000 meals a day in partnership with Rethink Food NYC, which creates delicious and nutritious meals from restaurant food waste. “The recipe I want to really share with the world is the recipe of doing what we’re doing, but also feeding the people in need, under one roof,” he says. “When every restaurant was shut down and I saw that people wouldn’t get food… I realized I had a kitchen and connection to all the farmers and to Rethink. It felt like a very obvious thing to do.” Listen to be inspired by how the proudest chapter in the career of one of the world’s most decorated chefs is feeding people in need.

Rōze Traore maintains quite the balancing act. He’s a personal chef and owner of the eponymous New York City bespoke events company, Rōze Traore, LLC. Prior to that he cut his teeth alongside acclaimed chef Daniel Humm at Eleven Madison Park and the Nomad. In addition to his work in the kitchen, Rōze’s been known to walk the runways, and over the years has modeled for the likes of Nike and Rochambeau.Our musical guest, Sean McGuiness, has also made a reputation of keeping multiple plates spinning at time. We’ve known Sean since our middle school days in Philly, and he’s still crushing it in our hometown. He’s most known as the drummer for Pissed Jeans, and over the years he’s also played with Utensil, The Great Collector, Bazhena, Technician, Navies, Go to Sleep, Like Language, Ready Set, Air Conditioning and more. Besides being a prolific musician, Sean’s the co-owner of the Lunar Inn, a restaurant and bar, and Tinys Bottle Shop, a beer, cider and natural wine shop. Sean shares live tracks with us from his solo project, Sean on Drums. In exciting news, our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 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. Snacky Tunes hits shelves in North America, October 14; globally, September 3.Snacky Tunes is powered by Simplecast.    

Kyle Connaughton's restaurant has been impacted by wildfires, floods, and now, the COVID-19 pandemic. Kyle spoke with Guy about keeping SingleThread Farms afloat while giving back to his community with free meals. When Eleven Madison Park closed its doors on March 21, nobody expected chef Daniel Humm to turn the Michelin 3-star restaurant into a commissary kitchen. Daniel spoke to Guy about serving 5,000 meals daily and what the future of fine dining could look like in a post-pandemic world. These conversations are excerpts from our How I Built Resilience series, where Guy talks online with founders and entrepreneurs about how they're navigating these turbulent times.

Eleven Madison Park's หนึ่งในร้านอาหารที่ดีที่สุดในโลก ปิดตัวลงอย่างไม่มีท่าทีกลับมาเปิดต่อเพราะพิษวิกฤตโควิด-19 เพราะรูปแบบอาหารที่ไม่สามารถใช้วิธี Delivery ได้ และจำต้องไล่พนักงานออกทั้งหมดในท้ายที่สุด อย่างไรก็ดี Daniel Humm เจ้าของร้านกล่าวว่า หากร้านจะกลับมาเปิดอีกครั้ง ต้องเป็นร้านอาหารที่ “สามารถทำอาหารให้กับคนที่ไม่มีโอกาสได้รับประทานด้วย”     

Eleven Madison Park’s หนึ่งในร้านอาหารที่ดีที่สุดในโลก ปิดตัวลงอย่างไม่มีท่าทีกลับมาเปิดต่อเพราะพิษวิกฤตโควิด-19 เพราะรูปแบบอาหารที่ไม่สามารถใช้วิธี Delivery ได้ และจำต้องไล่พนักงานออกทั้งหมดในท้ายที่สุด อย่างไรก็ดี Daniel Humm เจ้าของร้านกล่าวว่า หากร้านจะกลับมาเปิดอีกครั้ง ต้องเป็นร้านอาหารที่ “สามารถทำอาหารให้กับคนที่ไม่มีโอกาสได้รับประทานด้วย”

Eleven Madison Park’s หนึ่งในร้านอาหารที่ดีที่สุดในโลก ปิดตัวลงอย่างไม่มีท่าทีกลับมาเปิดต่อเพราะพิษวิกฤตโควิด-19 เพราะรูปแบบอาหารที่ไม่สามารถใช้วิธี Delivery ได้ และจำต้องไล่พนักงานออกทั้งหมดในท้ายที่สุด อย่างไรก็ดี Daniel Humm เจ้าของร้านกล่าวว่า หากร้านจะกลับมาเปิดอีกครั้ง ต้องเป็นร้านอาหารที่ “สามารถทำอาหารให้กับคนที่ไม่มีโอกาสได้รับประทานด้วย”   

Eleven Madison Park, a Michelin-starred restaurant in Manhattan, has partnered with a nonprofit organization to give food for health workers and other people in need. In an Instagram post, chef and restaurant owner Daniel Humm announced that Eleven Madison Park would lend its facilities and manpower to provide food during the COVID-19 crisis. The establishment teamed up with Rethink Food NYC, a nonprofit organization that uses excess food from restaurants and grocery stores to make ready-to-eat meals for its recipients. Eleven Madison Park will prepare the food, while Rethink will deliver it to frontline health workers and underprivileged communities that are affected by the closure of soup kitchens. The food will be cooked by Humm and 12 other chefs who work for the restaurant, which had to cease operations in March due to the outbreak. Initially, Humm and his team will make 1,000 meals every day, but they plan to step up production to make up to 3,000 meals daily. The cost of each meal is $5 to $6, similar to the price of emergency food from other providers. American Express and another company will help Rethink and Eleven Madison Park fund the initiative.  People responded to Humm's news positively, with thousands liking his post and adding comments expressing praise and support. According to Humm, he had struggled to find a way to give back to the community since the restaurant shut its doors. He said he wanted to help during the global crisis and expressed gratitude that the initiative with Rethink allowed him to contribute significantly.

Der Schweizer Spitzenkoch und Wahl-New Yorker Daniel Humm brachte sein „Eleven Madison Park“ in New York an die Weltspitze und eröffnete kürzlich in London sein neues Toprestaurant „Davies and Brook“. Im FEINSCHMECKER-Podcast spricht er exklusiv über den Druck vor so einer Neueröffnung, wenn die ganze Welt Perfektion erwartet, und fordert, dass die internationale Spitzengastronomie sich neu aufstellen muss. Die Zeit der klassischen Gourmetrestaurants und der Inszenierungen sei vorbei, sagt er und kritisiert Kollegen, denen es mehr um sich selbst geht als um die Gäste. Und er erklärt, was ein erfolgreiches Toprestaurant heute bieten muss.

Ah, 2019. It was the year of the celery juice phenomenon, thirsty brands on Twitter, Game of Thrones food anachronisms, high profile restaurant divorces, and Impossible doing the, well... impossible. This year provided all sorts of fodder for our weekly stories segment, and to wrap it all up, we're dedicating an entire episode to the stories that defined 2019: the good, the bad, the ugly, and the downright ridiculous. We asked a bunch of our friends from the newsroom to join us in discussing their favorites, but just a quick disclaimer: we will NOT be discussing chicken sandwiches of any variety. Stories: Burger King Delivered Beef Whoppers to Customers Expecting "Impossible" Liquid Death's Canned Water Will Murder Your Thirst A Mysterious Gut Doctor is Begging Americans to Throw Out "This Vegetable" A Disposable Coffee Cup Made an Accidental Appearance on Game of Thrones Who is the Trump-Supporting Billionaire Funding Momofuku? I Spent Three Hours Getting Colonel Sanders to Fall in Love With Me Will Guidara and Daniel Humm are Splitting Up Why I'm Deleting Delivery Apps From My Phone Guests: Serena Dai (@ssdai) Julia Rubin (@juliarubin) Pelin Keskin Adam Moussa (@adamjmoussa) Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater Produced by: Martha Daniel (@martha_c_daniel) More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Show Notes: E-Myth Revisited Book: https://geni.us/hGrnUu EMP Partnership Ending: https://www.nytimes.com/2019/07/29/dining/eleven-madison-park-will-guidara-daniel-humm-split.html Eater Best Restaurants 2019: https://www.eater.com/2019/7/10/18661474/best-new-restaurants-america-2019 Restaurant Renaissance Ending?: https://www.npr.org/2019/08/11/750314501/is-the-food-renaissance-about-to-end California Restaurants: https://www.eater.com/2019/8/15/20791929/restaurant-design-california-inspired-dining-rooms-los-angeles-aesthetic Maison Yaki Review: http://www.grubstreet.com/2019/08/maison-yaki-nyc-restaurant-review.html New David Chang shows: http://www.grubstreet.com/article/david-chang-new-show-netflix.html Kwami Movie: http://www.grubstreet.com/2019/07/kwame-onwuachi-notes-from-a-young-black-chef-movie.html Staging Broke Him: https://www.eater.com/2019/8/12/20799538/french-brigade-system-stage-chef-michelin-restaurants Improving Restaurants: https://www.eater.com/young-guns-rising-stars/2019/8/9/20757842/restaurant-industry-challenges-how-to-improve Trainer Tips Nick: https://www.youtube.com/channel/UCrtyNMe3xtv3CLg5QR78HzQ

Inspired by his restaurateur father, Will Guidara always knew he wanted to be in the business and open a New York restaurant. That dream soon became a reality. The Danny Meyer alum, along with chef Daniel Humm, took over and reimagined the Michelin-starred Eleven Madison Park and reinvented the hotel restaurant, first with the NoMad New York and since then in Los Angeles and Las Vegas. This episode is brought to you by Global Allies. For more information, go to globalallies.com.

Today's guest is Roze Traore, a chef, world traveler, founder of Rōze LLC and graduate of Le Cordon Bleu. Roze trained under Chef Daniel Humm at The NoMad Hotel and worked with the Make it Nice team based here in NYC. He grew up between Washington, D.C., Cote D'Ivoire and Paris. On the show we talk about building a fine dining career, Roze's earliest memories of dining and why he loves Amsterdam so much. Photo courtesy of Britt Tinbergen Photography. A Hungry Society is powered by Simplecast.

Master Sommerlier Dustin Wilson is the proprietor of Verve Wine in NYC and SF, a retail and online marketplace for Sommelier curated wines. Thomas Pastuszak oversees the wine program for Daniel Humm and Will Guidara's Nomad in NYC, LA, and Las Vegas. Dustin and Thomas came up through the ranks of Frasca, Colicchio and Sons, and Eleven Madison to name a few. Dustin Wilson appears in the new Somm 3 movie and Thomas is making some great wine in the bottle and can. They are the creators of Reboule du Rhone, a four-day celebration of the wines of the Northern Rhone, November 15-18, 2018 in NYC. 100% of the proceeds benefit No Kid Hungry. *The Grape Nation* is powered by Simplecast

What kind of pressures do cooks face to always be at work? How do you find balance while working in kitchens? Why is being a mother seen as the biggest barrier for women working in the industry? What options exist for people who want to have a better work-life balance, but still want to work in interesting restaurants?   You heard some snippets from a couple different videos in this episode. If you’d like to see the full things, here they are! #50BestTalks Sydney Eleven Madison Park's Daniel Humm and Will Guidara at #50BestTalks Massimo Bottura, Dominique Crenn and Daniel Humm star at #50BestTalks

Today's guest is Brent Herrig, food photographer extraordinare from NYC, he's incredibly talented at not just capturing food and drink but telling stories through portraits and fantastic action shots of that kitchen life. His list of clients includes Eric Ripert, NYT, Anthony Bourdain, Daniel Humm of EMP, Gavin Kaysen, and so many more. Check out Brent online: www.brentherrig.com Instagram: www.instagram.com/brentherrig Full show notes available on justinkhanna.com/podcast

Two of the greatest parties in the country owe at least part of their fun and fabulosity to one woman who works hard behind the scenes. Natsaha McIrvin, Director of Creative Projects at Eleven Madison Park, NoMad and Made Nice, talks about the making of the epic Kentucky Derby Party and the hotel-wide Masquerade Ball on Halloween at NoMad, as well as about the empowering philosophy of owners Will Guidara and Daniel Humm. Also on this episode of Speaking Broadly, Anita Lo discusses the legacy of her restaurant Annisa, which serves its last meal this week. And Lindsay Jang of Yardbird in Hong Kong reveals the secrets behind her cult brand and how she works her with both her ex-husband and current boyfriend in an immensely productive partnership. Next up for this team? Launching a new project in Los Angeles. Tune in to hear inspiring stories of stretching, growing, changing in your life and career.

We kick around a grab bag of news items with Chef Rob Newton of Brooklyn's Nightingale 9, Wilma Jean, Smith Canteen, and Black Walnut. On the menu: This week's big profiles of chefs Dominique Crenn (in The New York Times) and Daniel Humm (in Esquire); a discussion of awards on the heels of the James Beard Foundation semifinalist announcements; and how the Day Without Immigrants protest effects, and reflects, the industry. And Rob tells us a little about cooking Southern in the Big Apple.

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Mark Welker, Executive Pastry Chef of Eleven Madison Park and NoMad in New York City. After graduating from the International Culinary Center, Welker started working at Eleven Madison Park as a line cook, and, under Chef Daniel Humm’s tutelage, he developed a passion for fine dining. Mark was named pastry sous chef in 2009 and was an integral part of developing the restaurant’s bread and pastry program, focusing his attention on local ingredients and classic New York sweets.

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants. “We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00] –Chef Andy Bennett on Food Talk  

Daniel Humm is the Executive Chef and Co-Owner of Eleven Madison Park, in New York City. Eleven Madison Park expresses the spirit of grand New York dining, with executive chef Daniel Humm’s masterfully prepared pure, market-driven cuisine. A native of Switzerland, Daniel began his culinary training at the age of 14. He went on to cook at a number of the finest Swiss hotels and restaurants before earning his first Michelin star at the young age of 24, as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, Daniel moved to the United States and became the executive chef at Campton Place in San Francisco, receiving four stars from the San Francisco Chronicle. Three years later, Chef Daniel moved to New York to become the executive chef at Eleven Madison Park, where, in 2008 he was named Grand Chef Relais & Châteaux. Over the course of Chef Daniel’s tenure, he and the restaurant have received numerous accolades including four stars from the New York Times, six James Beard Foundation Awards (including Best Chef: New York City, Outstanding Service, and Outstanding Restaurant in America), as well as three Michelin Stars and a spot on the San Pellegrino list of the World’s 50 Best restaurants. Tune-in to hear from one of the most respected chef’s in the food industry today. This program has been sponsored by Brooklyn Slate. “I’ve made cooking my sport. I feel like there is a race every day, and that race is service.” [8:35] “I just always want to love what I do. To this day, my favorite part is being in the kitchen, being with the chefs, and creating dishes. That’s my favorite part.” [47:30] — Daniel Humm on Chef’s Story

Mark and Francis welcome Daniel Humm to the show to discuss the book he's written with Will Guidara, the Eleven Madison Park Cookbook. They talk about the book, about running a four star restaurant, and about some of the unique things that ...

On today's THE FOOD SEEN, the duo behind Eleven Madison Park, Chef Daniel Humm and GM Will Guidara, leaf through the pages of their new magnum opus, Eleven Madison Park: The Cookbook. We'll be joined on air by their food photographer, Francesco Tonelli, to discuss the process, plating, and photography, behind such a tome. This episode is sponsored by Whole Foods Market.