Podcast appearances and mentions of Daniel Humm

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

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.

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.

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.

[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.

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.

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

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?

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

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

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.

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