Podcasts about El Bulli

Chef Greg Baxtrom joins Dave and the Cooking Issues crew to talk about his new cookbook, Nothing Matters But Delicious, written with Joshua David Stein. Greg gets into the process of translating restaurant recipes from Olmsted and Five Acres for home cooks, including the carrot crepe, fried tomato, upside-down burger, onion goop, rehab nachos, and his one-cookie recipe.The conversation moves through fine dining, bouillon, Chicago Italian beef, sport peppers, ketchup, pickles, lefse, knives, pork tenderloin, expensive butter, cheap ice cream sandwiches, and why constraints can be useful in cooking. Greg also reflects on his years in Michelin-starred kitchens, his time at Alinea, Per Se, Blue Hill at Stone Barns, Mugaritz, Arzak, and El Bulli, and how sobriety and self-awareness reshaped his approach to food.Plus: four-legged emus, taxidermy restaurants, microwave light-bulb experiments, Haitian john john mushrooms, turtle soup, cod milt, octopus eggs, celery salt, fennel seed, and the eternal question of whether a sandwich should arrive wet. Hosted on Acast. See acast.com/privacy for more information.

Sustainability in the kitchen is increasingly seen not just as a trend, but as a necessity shaped by economic pressures and changing consumer expectations.Chef Jaume Biarnés, a former member of the world-renowned El Bulli restaurant team in Spain, and now Director of the Yondu Culinary Studio in New York, believes that sustainability is integral to modern cookingHe told Liudmila Blagonravova from UN News about the key role fermentation plays in reducing waste and boosting flavour – and how simple, practical steps can help both chefs and home cooks adopt more sustainable habits.

This week, The Over Seasoned Crew dives headfirst into the rise, influence, and eventual backlash surrounding some of the most important restaurants in modern culinary history... from Ferran Adrià's legendary El Bulli to René Redzepi's global empire of fermentation and foraging at Noma.What started as innovation eventually became imitation, and the guys unpack how molecular gastronomy, Nordic cuisine, tasting menu culture, and “Instagram dining” reshaped restaurants around the world (for better and for worse). Along the way, they debate the death of slate plates (thank goodness), the exhaustion of trend-chasing chefs, the pressures of culinary fame, and why so many restaurants lost the plot trying to become the next big thing (sometimes you just want a classic done... well... classically).The conversation also gets brutally honest about restaurant culture itself: kitchen hazing, burnout, abusive hierarchies, and the complicated reality behind the romanticism of fine dining. It's thoughtful, funny, occasionally ruthless (of course), and no doubt grounded in years of firsthand industry experience.If you've ever wondered how we got from white tablecloth classics to edible moss, tweezers, and 27-course tasting menus, this episode connects the dots.

En este episodio del podcast hablamos con Ferran Adrià, una de las figuras más influyentes de la gastronomía mundial y referente absoluto en innovación dentro del sector de la hostelería. Conocido por revolucionar la cocina contemporánea desde elBulli, Ferran comparte su experiencia construyendo uno de los proyectos gastronómicos más importantes de la historia y cómo esa visión ha evolucionado hacia el mundo de la gestión y la estrategia empresarial.En una conversación cercana, exploramos su trayectoria dentro de la restauración, los aprendizajes que marcaron su carrera y cómo entiende hoy la creatividad aplicada a los negocios. Profundizamos en los retos de liderar equipos, tomar decisiones en entornos de alta presión y construir proyectos sostenibles dentro de una industria tan exigente como la hostelería.También hablamos sobre Plan Genesis, su nuevo libro enfocado en ofrecer herramientas y claves para gestionar negocios gastronómicos de manera eficiente. Ferran comparte su visión sobre la importancia de la organización, la innovación constante y la necesidad de profesionalizar la gestión dentro del sector para poder crecer de forma sólida y sostenible.Además, analizamos cómo ha cambiado la industria de la restauración en los últimos años, el papel de la creatividad en la diferenciación de un negocio y cuáles son los errores más comunes que cometen muchos emprendedores al iniciar un proyecto gastronómico.Durante el episodio abordamos temas como el liderazgo, la gestión empresarial, la construcción de equipos, la presión de mantener la excelencia y la importancia de encontrar un equilibrio entre creatividad, operación y rentabilidad.Un episodio lleno de aprendizajes e inspiración para quienes disfrutan de la gastronomía, el emprendimiento y las historias detrás de personas que han conseguido transformar toda una industria.

En este nuevo episodio de Se Me Antoja, nos sentamos con Pau Arenós, uno de los ilustres del periodismo y de la crítica gastronómica a nivel nacional.En una charla sin filtros, Pau destapa los episodios más oscuros de la alta cocina. Analiza el cierre de Noma y los abusos intolerables en los restaurantes de élite, y revive la histórica guerra mediática donde Santi Santamaría acusó a El Bulli de envenenar a los clientes. Además, revela la prepotencia de algunos grandes chefs que llegaron a pedirle dinero a cambio de acceder a una entrevista.Exploramos también su forma de entender la profesión. Defiende por qué se niega a poner notas numéricas a los locales, reivindicando que un restaurante de barrio merece el mismo respeto que uno de 300 euros. También expone la hipocresía del público que exige reseñas destructivas y "sangre" solo por morbo. Un diálogo directo sobre las verdaderas luces y sombras de la hostelería.Este pódcast cuenta con el patrocinio oficial de Kitchen Consult.============================¡Síguenos!

Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world's most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title "Chef of the Century" in 1989. The two decided to pack their bags and learn from the greats of Europe. They've worked in restaurants in France, Switzerland and Spain, and were selected to work in El Bulli and The Fat Duck, judged to be the number one and number two restaurants in the world during their tenure. They strengthened their gastronomic foundation through invaluable classical French training at Pierre Hermé in Paris. "We have been the recipients of priceless training by some of the best chefs of our time," said Nugent. "We are expressing that knowledge at Poulette Bakeshop, offering delicious food, made with care by a team of passionate people, led by experienced chefs." After returning to the United States from Europe, the pair spearheaded the bread and pastry programs at L2o in Chicago, under the mentorship of Laurent Gras, which was subsequently awarded three Michelin stars. The two then built the French Patisserie program at Bottega Louie in Los Angeles and went on to assist Thomas Keller with Bouchon Bakery in Beverly Hills. Next, Ramos & Nugent were part of the team that facilitated Quince in San Francisco going from a two Michelin star rating to three stars. The couple's reputation earned them a Research & Development position at the iconic Tartine Bakery in San Francisco where they pushed fresh milled flours and heritage grains to the forefront of artisanal baking. Finally, working under Chefs Jacquy Pfeiffer & Sebastien Canonne as a chef-instructor at The French Pastry School, the nation's top educational facility for baking & pastry education, finalized a love of education and classical French pastry. In 2020, Nugent was honored to have been selected and cast as Chef Assistant to world renowned Chef & Chocolatier, Amaury Guichon, for his debut television show, School of Chocolate, now streaming internationally on Netflix. In 2024, Carolyn & Alen were honored to be nationally recognized as Semifinalists for The James Beard Awards in the category of Best Pastry Chef and Baker. "Our many years of education allowed us the opportunity to create Michelin star style pastry and confections in a large-scale environment," said Ramos. "The techniques we use at Poulette Bakeshop have been a specialty of the French patisserie for hundreds of years and are difficult to master. We can't wait to bring European and American style pastries, treats, loaves of bread and tasty food made from locally sourced ingredients to Parker." "We believe in the tradition of our craft," said Nugent. "Alen and I have driven the concepts of other great chefs throughout our careers, but feel that now is our time to make our dream a reality." Their artisanal pastries and baked goods can be found at Poulette Bakeshop in Parker, Colorado, every Wednesday to Saturday from 8am-3pm. www.poulettebakeshop.com In this episode, we discuss: How Alen and Carolyn met while working at Robuchon in Las Vegas Soaking up the creative juices at El Bulli in Spain Working hard and learning lots at The Fat Duck On the opening team at L2O in Chicago Being part of the magic at Tartine in San Francisco Opening a pop-up in Parker, CO during COVID The birth of Poulette Bakeshop And much more! Episode Sponsored by  Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.

This week, we're sitting down with Chef Lee Wolen, the quietly pragmatic leader behind some of Chicago's most enduring kitchens, whose approach to food rejects gimmick in favor of clarity, restraint, and great product. Equal parts craftsman and operator, Wolen has built a reputation not just for consistency at Boka, but for cultivating teams that grow with him. He joins us in the studio for a wide-ranging conversation that spans early days in Cleveland, the realities of working inside temples of fine dining like Eleven Madison Park and El Bulli, and the shift toward something more grounded -- restaurants that prioritize flavor, longevity, and people over spectacle. We also get into what's next, including expansion into Nashville and the continued evolution of concepts like Alla Vita and GG's Chicken Shop. We talk: physically removing a guest mid-service, the hidden cost of chasing three Michelin stars, why “real food” is winning again, how building careers for the people around you might be the most important work a chef can do -- and so much more.

Rompió las reglas de la cocina y ahora está volcado en la divulgación y la enseñanza porque, a sus 63 años y después de haber concedido "7.000 entrevistas", reconoce estar atravesando una época de descaro que le lleva a compartir un sinfín de anécdotas y reflexiones sobre elBulli, la gestión de los restaurantes o su amigo Juan Mari Arzak.

Send us a textSeason 11 closes with a conversation that defines what true creative commitment looks like at the highest level of gastronomy.In this season finale of the Chef JKP Podcast, Chef JKP is joined by Carmen Rueda Hernandez, Executive Pastry Chef of Bricks Dessert and one of the most quietly influential pastry chefs working today.From a small village in the mountains of Spain to the kitchens of El Bulli and The Fat Duck, Carmen's journey is not driven by titles or shortcuts, but by curiosity, discipline, and an uncompromising respect for craft.This conversation traces her evolution from a young cook obsessed with meat and fish to a pastry chef who found her voice through chocolate, research, and storytelling. Carmen speaks candidly about unpaid stages, 14-hour days, creative pressure at the world's most demanding kitchens, and the mental resilience required to grow without losing yourself along the way.She reflects on working during El Bulli's final season, rebuilding The Fat Duck's menu from scratch, leading experimental research kitchens, and why pastry is not about sweetness but about balance, texture, memory, and emotion.The episode also dives deep into her work in Dubai, where she built Bricks as the Middle East's first dessert-only fine dining restaurant. Carmen explains how storytelling shapes every menu, why education is still the biggest challenge, and how trust, repetition, and patience are essential when introducing new ideas to diners.At its core, this is a conversation about mastery. About staying curious. About knowing when to push, when to listen, and why greatness is built slowly, choice by choice.A fitting end to a season focused on growth in all its forms.WHAT YOU WILL HEAR IN THIS EPISODE• Growing up in rural Spain and developing curiosity through observation• Choosing culinary school over economics on instinct• Discovering pastry through chocolate and laboratory kitchens• The reality of unpaid stages and long working hours• Working at El Bulli during its final season• Discipline, structure, and calm at the world's top kitchens• Rebuilding creativity at The Fat Duck through research and psychology• Leading experimental kitchens under extreme pressure• Competing at the World Chocolate Masters• Why dessert is about balance, not sweetness• Building Bricks as a dessert-only fine dining concept• Advice for young chefs on repetition, patience, and masteryCHAPTERS00:00 Season finale introduction04:10 Childhood food memories and curiosity09:30 Choosing culinary over economics15:20 Early kitchen realities and work ethic22:10 Discovering pastry through chocolate30:40 Moving to France and classical training42:00 Joining El Bulli55:20 Lessons from the world's top kitchen68:10 The Fat Duck and experimental research86:40 Competition mindset and pressure104:30 Creating Bricks in Dubai136:20 Final reflections and advicePROUDLY BROUGHT TO YOU BY POTATOES USAPotatoes USA represents America's potato growers and champions chefs, home cooks, and food lovers across the world. From nutrition to creativity, they continue to show why the potato remains one of the most versatile and essential ingredients in every kitchen.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.com/FOLLOW THE GUESTCarmen Rueda HernandezInstagramhttps://www.instagram.com/chefcarmenrueda6GUEST BUSINESSESSupport the showFollow The Chef JKP Podcast on Instagram HERE

He cooked at El Bulli at its absolute peak, worked side by side with Albert Adrià, and lived through a kitchen so intense you had to physically fight just to plate food. In this episode, Rob Roy Cameron strips away the mythology of the world's most famous restaurant and tells the unfiltered truth about what service was really like behind closed doors.From running an illegal bakery as a child in southern Africa to becoming one of Spain's most in-demand chefs, Rob Roy's career is anything but conventional. He opens up about brutal mentors, impossible standards, creative obsession, and the moment he realised molecular gastronomy had lost its magic. There are war stories, near-meltdowns, and a nightmare service with Spain's greatest chefs watching every move.Now head chef of Alta in Soho, Rob Roy reflects on walking away from the El Bulli universe, cycling solo through conflict zones, and why today's diners crave simplicity over spectacle. This is a rare, honest conversation about ambition, burnout, creativity, and what really matters once the hype fades. Hosted on Acast. See acast.com/privacy for more information.

Dave gives a lesson involving balloons and the science of a soufflé rising, then he makes two soufflés. He talks about how the soufflé is a dish of time travel, how science helped him improve as a chef, and how the term "molecular gastronomy" was a mistake. At the end, he has some guests show up to eat his soufflés ... but will they make it before the soufflés collapse? Watch to find out! Watch Dinner Time Live with Courtney McBroom and Brie Larson: https://www.netflix.com/title/81748864 Watch our recent episode with Courtney McBroom: https://www.theringer.com/podcasts/the-dave-chang-show/2025/11/17/partying-with-courtney-mcbroom Learn more about El Bulli: https://elbullifoundation.com/ Get a copy of Harold McGee's on Food and Cooking: The Science and Lore of the Kitchen: https://amzn.to/48HWiDJ Learn more about Momofuku Noodle Bar: https://www.momofuku.com/pages/noodle-bar Watch our episode with Alex Stupak: https://www.theringer.com/podcasts/the-dave-chang-show/2025/10/20/how-we-consume-now-with-alex-stupak Get a copy of The Metaphysical Club: A Story of Ideas in America by Louis Menand: https://amzn.to/4rQXvkK Read Dave's article about cheap beer: https://www.gq.com/story/david-chang-cheap-beer Learn more about Noma: https://noma.dk/ Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Subscribe to Recipe Club on Substack: https://recipeclubofficial.substack.com/. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guests: Chris Ying, Noelle Cornelio, and Marc Johnson Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Det hører til sjældenhederne, at man bliver særligt velhavende af at drive restaurant. Men for Christian Puglisi er historien en anden. I begyndelsen af 2025 blev det offentligt kendt, at han havde solgt sine restauranter Bæst og Mirabelle. Den siciliansk-fødte kok, der i næsten 20 år havde været en del af det københavnske restaurationsliv med steder, der for mange var stamsteder, havde fået nok.Væk var han. Livsværket var solgt. Og for et ikke ubetydeligt beløb. Der er penge i at drive velbesøgte steder, hvis bare man gør det ordentligt.I det nye afsnit af Euromans podcast 'Arbejdstitel' er Christian Puglisi gæst. Han fortæller om sin tid på El Bulli, om at være souschef på Noma og om at drive restaurant på en måde, hvor gæsten aldrig har ret.Og Puglisi bliver selvfølgelig også spurgt, om han kan leve for evigt af den sum, han fik for sit lille men markante imperium. Hvad svaret på det er, kan du høre i det nye afsnit af 'Arbejdstitel'.Dette afsnit er bragt i samarbejde med Gastrotools og deres eget madunivers Gastro Studio, hvor man kan finde opskrifter, tips og inspiration fra både professionelle og passionerede hjemmekokke. Besøg Gastro Studio og find inspiration fra nogle af branchens bedste som Brian Mark, Adam Price og netop Christian Puglisi.

Dave interviews someone as pessimistically optimistic as him today: Alex Stupak, chef and founder of Empellón. Dave and Alex talk about the dark arts of sandbagging (2:33), the end of "high/low" dining, and the history of food leading to today (6:28). They also discuss selling out, Alex's new social media presence, and the origin of ideas. Somehow, by the end of the podcast, these two "pessimists" end up hopeful for the future of the cooking world, even with AI imminent (1:27:49). Follow Alex Stupak on Instagram: https://www.instagram.com/alexstupak/  Learn more about Empellón: https://www.empellon.com/  Learn more about The Otter: https://www.theotter.nyc/  Learn more about Providence: https://providencela.com/  Learn more about Monkey Bar: https://www.nycmonkeybar.com/  Learn more about 4 Charles Prime Rib: https://www.nycprimerib.com/  Learn more about Corner Store: https://www.thecornerstoresoho.com/  Learn more about Alinea: https://www.alinearestaurant.com/  Learn more about El Bulli: https://elbullifoundation.com/en/  Watch A Year and a Half in the Life of Metallica: https://www.metallica.com/releases/films/a-year-and-a-half-in-the-life-of-metallica-film.html  Watch Dinner Time Live: https://www.netflix.com/title/81748864 Learn more about Frenchette: https://www.frenchettenyc.com/  Learn more about Bianco: https://www.pizzeriabianco.com/los-angeles  Check out the Tartine Bread book: https://amzn.to/3KRMoqQ  Learn more about Spumoni Gardens: https://spumonigardens.com/  Learn more about Patsy's Pizzeria: https://www.patsyspizzerianyc.com/  Learn more about Scarr's Pizza: https://www.scarrspizza.com/  Learn more about Ceres Pizza: https://www.instagram.com/ceres.nyc/  Learn more about Apollonias: http://www.apolloniaspizzeria.com/  Learn more about Seiji Yamamoto: https://guide.michelin.com/en/article/people/3stars-ryugin-seiji-yamamoto-the-knife-technique  Learn more about Atomix: https://www.atomixnyc.com/  Learn more about Le Veau D'or: https://www.lvdnyc.com/  Learn more about Stretch Pizza: https://www.stretchpizzanyc.com/  Learn more about Salt Hank's: https://salthanks.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Alex Stupak Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Engineer: Belle Roman Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Kim Floresca's career has taken her from the world's top restaurants to one of L.A.'s most buzzed-about fast-casual projects. After training at the Culinary Institute of America, Kim cooked at fine dining destinations including El Bulli in Spain and Per Se in New York City, and spent time as a private chef before making the leap to Goop Kitchen, the clean-eats concept from Gwyneth Paltrow's Goop. As Vice President of Culinary and Culture, Kim oversees menu development, helping shape Goop Kitchen's flavorful and wellness-driven approach to food. She joins host Kerry Diamond to talk about her journey from haute cuisine to health-forward, the skills that carried over from the fine dining world, Goop Kitchen expansion plans, and what Goop Kitchen tricks we can borrow for our own kitchens. Thank you to Square and Ketel One for their support. Learn more at square.com/bigGet tickets to The Great Community Bake Sale by Natasha Pickowicz on Saturday, 10/18, in NYC hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Kim: Instagram, Goop KitchenMore on Kerry: Instagram

La historia del vino es la historia de un viaje. Viaje en el tiempo; desde sus primeros vestigios hace 8.000 años hasta un presente y futuro de agricultura 4.0. Y viaje en el espacio; porque la uva, como alimento de las aves, voló en sus vientres migratorios sembrando semillas por el mundo. Viaje también el de esos españoles que marcharon a la Francia de los vinos de prestigio a vendimiar. O la de esos otros migrantes que cosechan ahora el fruto de nuestras viñas. En este documental sonoro, con guion de Juan Ballesteros y realización de Mayca Aguilera, interviene el periodista José Peñín, autor de la 'Guía Peñín', el manual más importante de enología en España. Participan también enólogos como Pedro Ballesteros, ingeniero agrónomo y primer español en obtener el título de Master of Wine; Ferrán Centelles, sumiller durante trece años en el restaurante El Bulli y referente internacional en su ámbito; Cristina Alcalá, socióloga y divulgadora de la cultura del vino; e Isabel Mijares, enóloga pionera en España cuya voz se conserva en el Archivo RTVE. Además, el programa recoge el momento de la vendimia en la localidad toledana de Santa Cruz de Retamar. Suenan las voces del bodeguero Carlos Taveras, la enóloga Maite Sánchez y los trabajadores de la finca La Verdosa, perteneciente a Bodegas Arrayán, dentro de la denominación de origen Méntrida. El vino que viene combina las técnicas más modernas (inteligencia artificial, robots o drones) con el tradicional pisado de la uva o el uso de históricas tinajas de barro para la crianza de sus caldos.Escuchar audio

Dave talks to Brooks Headley of Superiority Burger about a range of topics, from constant iteration and refining dishes to the punk-rock urge to zig when everyone else zags. Superiority Burger has moved since they last spoke, so the pair talks about adjusting to the new space, New York, and thoughts on expansion. Dave closes by answering an Ask Dave about prepping frozen fish. Learn more about Superiority Burger: https://www.superiorityburger.com/  Listen to our previous episode with Brooks Headley: https://open.spotify.com/episode/70nvKRNDXARAqCw5mOOslX?si=l9FoKuhwQEq4mOUroRsz5w  Listen to our previous episode with Nancy Silverton: https://open.spotify.com/episode/3MLVEZq7CTbTTEKftrI7xk?si=Cc7FckT9TfWMXnbBYfU4yA  Listen to our previous episode with Mark Ladner: https://open.spotify.com/episode/5qjEx81gP1UuGxHwoxjqfq?si=WxuUwMT7SZaakxsNRBoAhQ  Read Dave's writing on Brooks for TIME 100: https://time.com/6964708/brooks-headley/  Hear the Ramones' 'All Quiet on the Eastern Front': https://open.spotify.com/track/3uxp0UwVWJVJqlXnH1d7zi?si=d6f4e464f8094a06  Learn more about Yang's Kitchen: https://www.yangskitchenla.com/  Learn more about Bread and Salt Bakery: https://www.instagram.com/breadandsaltbakery/?hl=en  Learn more about Chi Spacca: https://www.chispacca.com/  Learn more about Smoke House: https://www.smokehouse1946.com/  Learn more about El Bulli: https://elbullifoundation.com/en/  Learn more about Gramercy Tavern: https://www.gramercytavern.com/  Learn more about the Torrance Farmer's Market: https://www.torranceca.gov/our-city/cultural-services/farmers-market  Learn more about South Pasadena Farmer's Market: https://southpasadenafarmersmarket.org/  Learn more about Weiser Family Farms: https://www.weiserfamilyfarms.com/  Learn more about Santa Monica Market: https://www.santamonica.com/experience-santa-monica/farmers-markets/  Learn more about Rustic Canyon: https://rusticcanyonrestaurant.com/  Watch our previous podcast with Jeremy Fox: https://www.youtube.com/watch?v=AhkVPVTJwnA  Learn more about the Greenmarket: https://www.grownyc.org/greenmarket  Learn more about GPod Potatoes: https://gpodpotatoes.com/ Learn more about Edulis: https://www.edulisrestaurant.com/  Learn more about Arzak: https://www.arzak.es/en/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial Submit your favorite food moments in your favorite movies to majorfoodporn.com Join our community Discord on majordomo.com Host: Dave Chang Guest: Mark Ladner Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Engineer: Belle Roman Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Di episode kali ini, kita akan berbincang bersama Will Goldfarb, orang dibalik salah satu dessert only restaurant terbesar di Bali. Beliau akan cerita bagaimana jatuh bangunnya dari awal pernah punya pengalaman di El Bulli di tahun 1999. Sampai akhirnya punya dessert restaurant seluas 1 hektar di Bali.Tonton video selengkapnya di #RayJansonRadio#538 THERE ARE ALWAYS ROOM FOR DESSERT! WITH WILL GOLDFARB | RAY JANSON RADIOEnjoy the show!Instagram:Will Goldfarb https://www.instagram.com/willtgoldfarb/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #WillGoldfarb #Room4Dessert

The BanterThe Guys discuss whether a cheeseburger is a composed dish. What do you think?The ConversationThe Restaurant Guys are joined by Dylan Trotter. Dylan shares anecdotes from his unique childhood, his journey into the culinary world, and the challenges and excitement of keeping his father's legacy alive through pop-ups and potential new ventures.The Inside TrackThe Guys are grateful that Charlie Trotter was so supportive of the early iteration of The Restaurant Guys. They enjoyed sharing their memories of Charlie and talking about Dylan's rebellious phase.Mark:  I ran to the restaurant business because that's what rebels did when we were kids. They ran to the restaurant business because they were rebelling against everything else. Your rebellious stage, you were trying to run away from the restaurant business, but couldn't make it happen.Dylan: No, couldn't make it out…but that was really what I needed and I had a great time in the kitchen.Dylan Trotter on The Restaurant Guys Podcast 2025BioDylan Trotter is the son of the late chef and restaurateur Charlie Trotter. As a teen he worked in his father's business at Trotter's To Go in Chicago and later El Bulli in Spain.After Charlie Trotter's restaurant closed in 2012 and his passing in 2013, Dylan gradually stepped into preserving and honoring his father's legacy. Dylan led efforts to revive Charlie Trotter's namesake restaurant in Chicago. In 2025 he created pop-up events and restored much of the original space—while preparing for a full reopening.InfoTo find out about upcoming events charlie-trotters.comFollow Dylan on IG https://www.instagram.com/dyltrot/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ The Restaurant Guys will be at Southern Smoke Festival on Oct 4 in Houston https://southernsmoke.org/festival/ssf-2025/And the Food & Wine Classic in Charleston Nov 14-16 https://foodandwineclassicincharleston.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

(00:00) Dave opens the episode by shucking oysters and making a specialty: kimchi consommé (2:07)! He then talks about his recent trip to Europe and eating his way through Copenhagen and Bath with his family (22:42). Copenhagen and its food scenes have matured a lot; maybe so has Dave. (40:46) He finishes with a MOIF on the important things: Batman, airplane food, and samples. Get the oyster shucking knife Dave is using: https://amzn.to/4lwr9Y4  Listen to our episode with Chef Ari Kolender: https://www.theringer.com/podcasts/the-dave-chang-show/2025/02/20/the-fundamentals-of-oysters-with-found-oysters-ari-kolender  Learn more about Craft: https://www.craftrestaurant.com/  Listen to our episode with Chef Marco Canora: https://open.spotify.com/episode/4HEeArPj4KXL46B2uETTyA?si=o-7dJod-TRawT5yTeUYUkw  Learn more about Benton's Country Ham: https://www.bentonscountryham.com/  Learn more about Joe Beef: https://joebeef.com/  Learn more about Cumulus: https://www.cumulusinc.com.au/  Learn more about Jongga x San Ho Won Kimchi: https://jonggaglobal.com/jg/gourmet  Watch our recent episode with Chef Edward Lee: https://www.youtube.com/watch?v=lMsRnrrYL_M  Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/  Learn more about Noma: https://noma.dk/  Learn more about Tivoli Gardens: https://www.tivoli.dk/?&utm_source=google&utm_medium=organic&utm_campaign=gmb&utm_content=website_button  Learn more about Bar Vitrine: https://us.framacph.com/blogs/stores/bar-vitrine  Learn more about Akme: https://www.akme.dk/  Learn more about Florilege: https://www.aoyama-florilege.jp/en/  Learn more about Quintessence: https://guide.michelin.com/us/en/tokyo-region/tokyo/restaurant/quintessence-1193907  Learn more about Popl: https://poplburger.com/  Learn more about Scarr's pizza: https://www.scarrspizza.com/  Learn more about Ceres NYC: https://www.instagram.com/ceres.nyc/  Learn more about Fini Pizza: https://www.finipizza.com/  Learn more about L'Industrie Pizza: https://www.lindustriebk.com/  Learn more about Carbone: https://carbonenewyork.com/  Learn more about Diamond Slice: https://www.diamondslice.dk/  Learn more about Green Street Bath: https://www.greenstreetbath.com/  Send in your Ask Dave questions to bit.ly/AskDaveFormor askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave recounts a fly-fishing trip to Mexico, where he encountered the fish that now haunts his dreams. He reflects on how the experience is less about catching fish and more about testing fate, and what it means to release not just the fish, but your own power. He wraps up with an Ask Dave segment about a dinner reservation quandary. Check out RA Beattie's films: https://www.youtube.com/@offthegridstudios Check out West Bank Anglers: https://westbankanglers.com/ Learn more about Blacksmith Lodge: https://www.blacksmithlodge.com/ Learn more about 3 Bird Clothing: https://3bird.com/ Learn more about Alinea: https://www.alinearestaurant.com/ Learn more about Aviary: https://www.theaviary.com/ Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/ Learn more about The French Laundry: https://thomaskeller.com/tfl/ Learn more about Tock: https://www.exploretock.com/ Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Guests: RA Beattie and Mike Dawes Majordomo Media Producer: David Meyer and Kelsey Rearden  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave talks about the next food trend on his 25 for 25 list: small plates. He then recaps his recent trip to London and discusses two very different yet incredible meals he had, highlighting the differences between British and American dining. Dave finishes with an Ask Dave about eating in your car. Learn more about Charlie Trotter's: https://www.charlie-trotters.com/ Learn more about McSorley's Old Ale House: https://mcsorleysoldalehouse.nyc/ Learn more about Old Town Bar: https://oldtownbarnyc.com/ Learn more about The Clerk & Well: https://www.theclerkandwellpub.co.uk/ Learn more about Publican: https://www.thepublicanrestaurant.com/ Learn more about St. John: https://stjohnrestaurant.com/ Learn more about Casa Mono and Bar Jamón: https://www.casamononyc.com/ Learn more about Tía Pol: https://www.tiapol.com/ Learn more about Claud: https://www.claudnyc.com/ Learn more about Penny: https://www.penny-nyc.com/ Learn more about Bar Veloce: https://winebarveloce.com/ Learn more about Yoko-cho: https://www.yokochony.com/ Learn more about Tortilla: https://www.tortilla.co.uk/ Learn more about El Bulli: http://www.elbulli.com/ Learn more about Wylie Dufresne's Stretch Pizza: https://www.stretchpizzanyc.com/ Hear Bourdain talk about St. John: https://www.tastingtable.com/1898788/anthony-bourdain-last-meal-bone-marrow/ Watch our episode with Enrique Olvera: https://www.youtube.com/watch?v=HAbfNUYUfXI Learn more about Pujol: https://pujol.com.mx/ Learn more about Ikoyi London: https://ikoyilondon.com/ Learn more about Gymkhana: https://gymkhanalondon.com/ Learn more about Trishna: https://www.trishnalondon.com/ Learn more about Galatoire's: https://www.galatoires.com/ Learn more about Semma: https://www.semma.nyc/ Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Learn more about Lotus of Siam: https://www.lotusofsiamlv.com/ Learn more about JKS Restaurant Group: https://jksrestaurants.com/ Learn more about Major Food Group: https://www.majorfood.com/ Learn more about Tzuco: https://www.tzuco.com/ Learn more about Tatiana: https://www.tatiananyc.com/ Learn more about Kabawa: https://www.momofuku.com/restaurants/kabawa/menu/food Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Cameron Dinwiddie Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's episode, Dave and Chris start with a blind ranking of stadium food ... and Dave has some hot takes. They then interview New York Yankee, Cy Young winner, and food lover Gerrit Cole, who impresses them with his food knowledge and gives them insights into food and wine habits in his life and in Major League Baseball. Dave and Chris finish with an extensive Ask Dave answer on the history of plating and how to plate a dish. Follow Gerrit Cole on Instagram: https://www.instagram.com/gerritcole45/?hl=en Check out Gerrit and Amy Cole's Foundation: https://www.gerritandamycolefoundation.org/ Learn more about the Yankees: https://www.mlb.com/yankees Learn more about Fat Sal's: https://www.fatsalsdeli.com/ Learn more about Gushi: https://gushi.restaurants-world.com/ Learn more about Fuku: https://eatfuku.com/ Learn more about Primanti Bros: https://primantibros.com/ Watch Dave ranking the top 5 NFL cities for sandwiches on Good Morning Football: https://x.com/gmfb/status/1932059098872512543 Watch Pat McAfee get angry at Dave for leaving Pittsburgh off of his top sandwich city list: https://youtu.be/1_cpC5Og160?t=1519 Learn more about Philippe's: https://philippes.com/ Learn more about Langer's: https://fooddiscoveryapp.com/los-angeles/langers-delicatessen-restaurant Learn more about Rao's: https://raoslosangeles.com/ Check out the Primanti Bros-inspired sandwich on Episode 8 "Meat Extravaganza" of Dinner Time Live: https://www.netflix.com/title/81748864#episodes Learn more about Saison (where Chris ate with pitcher Zack Greinke): https://www.saisonsf.com/ Learn more about Le Bernadin: https://www.le-bernardin.com/ Learn more about Carbone https://carbonenewyork.com/ Check out Dave's interview with Stephen Malkmus about fantasy sports: https://www.interviewmagazine.com/music/certified-dads-stephen-malkmus-and-david-chang-on-the-intimate-details-of-fantasy-sports-and-groove-denied Check out Rotoworld: https://www.nbcsports.com/fantasy Check out our episode with Attica chef Ben Shewry : https://open.spotify.com/episode/2mZimgujnhvt597izupDUW?si=YAhwT-6HRLiD2msiZ1AU9g Learn more about Arzak: https://www.arzak.es/ Learn more about French Laundry: https://thomaskeller.com/tfl/ Learn more about Flower Drum: https://flowerdrum.melbourne/ Learn more about the gargouillou: https://michel-bras-cote-japon.com/pages/bras-cuisine?srsltid=AfmBOoowQEGhvlqpSzeSTeIKgQ3FRtW8MBQXyqmMAuz_o_xzHVCQYId2 Learn more about Gotham Bar & Grill: https://www.gothambarandgrill.com/ Learn more about Maxim's: https://magazine.luxus-plus.com/en/the-story-of-the-most-parisian-of-restaurants-maxims/ Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/ Learn more about Rakel: https://ny.eater.com/2013/7/2/6412367/the-story-of-rakel-thomas-kellers-1980s-restaurant Learn more about St. John: https://stjohnrestaurant.com/ Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang, Chris Ying Guest: Gerrit Cole Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Vino (con y sin alcohol), elBulli, La Perla, cocaína y Dr. Seijas & Mr. Wine. Una charla hermosa, hermosísima, para pensar, aprender y reflexionar con el mostro de David Seijas.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

This week we sit down with the inimitable Lee and Kate Tiernan, the creative force behind F.K.A. Black Axe Mangal—the boundary-pushing, heavy metal, nose-to-tail hotspot that changed London dining and earned cult status around the world.They talk us through the BAM origin story, from their formative years at St. John to opening one of the most chaotic and exciting restaurants in London. We hear about the pop-ups that reignited Lee's love for cooking, but not before the longest queue in Copenhagen nearly finished him.There's also tales of wild nights with Matty Matheson, getting stoned with Action Bronson, Cooking for Anthony Bourdain, bone marrow tributes to Fergus Henderson, banning the rudest customer they ever had (who happens to be a celebrity) and Lee's unapologetic love for Domino's. Plus: blue cheese handkerchiefs at El Bulli, bartering meals for socket repairs, and why sometimes the best thing you can eat is your mum's ratatouille after being deported from Brazil.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Por Yaiza Santos Para quitarse la suciedad del ambiente, a modo de ducha moral, informó del éxito que ha tenido hasta ahora la recaudación para Ahmed Tommouhi. La respuesta de su comunidad de lectores y oyentes le sirve de metáfora, y ciertamente le hace recobrar la esperanza. No obstante, debió volver al fango. Se niega a hacer apuestas sobre el futuro del presidente del Gobierno, porque lo importante es el presente: hoy Sánchez es un cadáver político. Señaló, eso sí, el peligro contenido en una esquina de la carta a la militancia del otro día: la insinuación de que la democracia se pierda. Mire, no. La democracia no se va a perder con un Gobierno de la oposición, ¡ni siquiera se va a perder con Sánchez! Y en este punto tuvo que reconvenir a Santos. También se refirió, de nuevo, a la indigente ponencia del PP, esa colección de tópicos que no se le ocurriría escribir ni siquiera a Gepetto. Rala y vacía de ideas, no hay nada que despierte interés, ¡nada! Es algo que le llena de pesar. No se trata de llamar tontos a los que la redactaron, no: es simplemente que no trabajaron lo suficiente. Aunque Etxebarri no se coronara como el número 1 de los restaurantes del mundo, ya es un número 1, expresó. En sus platos, a diferencia de El Bulli, donde se comía la nada, se encuentra el origen platónico de las cosas. Comentó un burning paper sobre las características compartidas por los asexuales, y agradeció a Manuel López Sampalo que haya salvado a Arcadi Espada del arquetipo del antiflamenco. Y fue así que Espada yiró. Bibliografía David Jiménez Torres, «¿Por qué el PP no habla más del felipismo?», EL MUNDO Arcadi Espada, «Ya se ve que morirá el primero» (15-06-2025), «La Transición ya solo es una metáfora» (17-06-2025), «Ponencia Pilatos escribe sobre el Pp y la lengua» (19-06-2025), EL MUNDO Burning: Karin Verweij y otros, «Life without sex: Large-scale study links sexlessness to physical, cognitive, and personality traits, socioecological factors, and DNA», preprint en medRxiv Joaquín Soler Serrano, «Entrevista a Salvador Dalí», A fondo (1977) See omnystudio.com/listener for privacy information.

Las protegidas aguas de la bahía de Roses escriben la historia y el presente de este municipio de la comarca gerundense del Alt Empordà. Fundada como colonia comercial griega en el siglo IV antes de Cristo, su entorno salpicado de dólmenes y menhires revela una presencia humana mucho más antigua. Los romanos y visigodos dejaron también su impronta en el llano y en un elevado castrum. Incluso en época medieval Roses dispuso de un puerto importante, fortificado en tiempos de Carlos I por su cercanía a Francia. Buena parte de esta historia puede leerse en la gran ciudadela, donde la guía Roser Raluy nos propone un revelador paseo de 25 siglos. También exploramos el paseo marítimo y algunas plazas de la localidad junto al biólogo y guía Xavi Camps i Comas, quien nos descubre además el castillo de la Trinitat, el patrimonio megalítico y las calas y parajes que se extienden en dirección al Cap de Creus. De las delicias de la mesa rosense nos da cuenta el chef de Sumac, Jordi Dalmau. La historia del restaurante más famoso del mundo la revivimos en la voz del propio Ferran Adrià, que nos explica la filosofía de El Bulli 1846. Este museo, instalado su emplazamiento original, permite conocer la institución que cambió las reglas de la cocina contemporánea desde este idílico rincón de Cala Montjoi.Escuchar audio

Mateu Casañas, cofundador, junto a Oriol Castro y Eduard Xatruch, de los restaurantes "Compartir" en Cadaqués -con réplica en Barcelona- y "Disfrutar", también en la ciudad Condal, elegido en 2024 mejor restaurante del mundo, ha charlado esta mañana con Àngels Barceló, un año después de ese reconocimiento, para hablarnos de de la significación de un premio como ese; su aprendizaje en El Bulli de Ferrán Adriá; de cómo conoció a sus inseparables amigos y socios (Oriol y Eduard); de lo que se espera y a lo que no puede renunciar su idea gastronómica o, por ejemplo, cómo será el futuro de la excelencia en la restauración.

Mateu Casañas, cofundador, junto a Oriol Castro y Eduard Xatruch, de los restaurantes "Compartir" en Cadaqués -con réplica en Barcelona- y "Disfrutar", también en la ciudad Condal, elegido en 2024 mejor restaurante del mundo, ha charlado esta mañana con Àngels Barceló, un año después de ese reconocimiento, para hablarnos de de la significación de un premio como ese; su aprendizaje en El Bulli de Ferrán Adriá; de cómo conoció a sus inseparables amigos y socios (Oriol y Eduard); de lo que se espera y a lo que no puede renunciar su idea gastronómica o, por ejemplo, cómo será el futuro de la excelencia en la restauración.

This week we're excited to have Dylan Trotter in the studio. He's the son of the legendary Charlie Trotter, and he's now honoring that lineage with a series of pop-up dinners leading up to the much-anticipated reopening of Trotter's. But Dylan is also a hospitality force in his own right. Having interned at the famed El Bulli and worked at BOA Steakhouse in West Hollywood — and a smattering of other notable gigs he touches on throughout this episode — he brings a wealth of experience to the table. He joins us to talk about what it means to iterate on legacy without diluting it, share stories about his visionary father, reflect on his choice to revive the family name in a new era — and so much more!

Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn't just a trend—it's technique.You'll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It's a grounded, high-level episode for cooks, chefs, and wild flavor seekers.Barclay Dodge InstagramHeather InstagramFoods in Season Instagram⁠⁠Subscribe to my Substack!⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠

“And that's when this flood of clarity came in, and I was like, I'm going to use chocolate as a medium for storytelling.” Katrina Markoff is founder of the Chicago-based Violet Flame Chocolate.   Prior to her new venture, Katrina founded Vosges Haut-Chocolat in 1998, which expanded our understanding of what chocolate could be. Katrina has been named one of Fortune Magazine's “40 Under 40”, Bon Appétit has named her Food Artisan of the Year, and Food & Wine has called her “the innovator in chocolate to lead the U.S. through the next 30 years.” We follow Katrina's journey from pre-med student at Vanderbilt, to attending culinary school in Paris, to working at El Bulli (one of the best restaurants in the world), and finally finding her calling as an entrepreneur and chocolatier.   (1:06) – What was Katrina's upbringing like?(4:30) – How did Katrina make the change from pre-med student to culinary school?(9:13) – What was Katrina's experience working at El Bulli with Ferran Adrià like?(12:47) – What attracted Katrina to working as a chocolatier and founding Vosges Chocolat?(16:40) – What led to Vosges' huge success?(19:13) – Why did Katrina start Violet Flame Chocolate, and what is she doing differently this time around?(23:03) – What is the “why” that drives Katrina?(24:46) – What do entrepreneurs get wrong when they first start out?(26:20) – Why is failure important?(27:51) – What's the best way to enjoy chocolate?

“Culturally, it's so important because a lot of experiences are just the same all over the world. Hotels, theaters, cinemas, music—it's so mainstream today that we all consume pretty much the same thing. But culinary-wise, there's still this chance to create and cook something that's so local on the level of experience that you can really understand and feel the landscape, the seasons, the culture, and the history of the country. So I'm super happy to be in that field because I think we're one of the last kinds of handcrafts that are still very present in the city.”We're in great company with Niklas Ekstedt, the Swedish Chef famously known around the world for reigniting the ancient way of cooking over fire in Scandinavia at his restaurant Ekstedt in Stockholm, where he has been recognized by The Best Chef Awards and a recipient of a Michelin Star. After an acclaimed culinary career as a young chef, Niklas found himself returning to his roots, curiously unearthing forgotten techniques and a sophisticated Scandinavian culinary heritage that challenged the Mediterranean supremacy he felt ready to challenge. What may have started as a small spark in his fire-forged restaurant ultimately created a movement where ancient methods meet modern gastronomy.In this episode, Niklas warmly welcomes us to savor a taste of this nearly lost artform, sparking our curiosity about what other ancient rituals we should unearth and giving us the courage to begin our own adventures. Top Takeaways[2:50] Amid the forests of northern Sweden, young Niklas's tastes were shaped by Sámi playmates, parents who embraced nature's bounty, and wilderness that would one day call him back to cooking by fire.[5:05] From his rural roots to culinary stardom, Niklas traveled through Chicago kitchens, befriended René Redzepi in Copenhagen, trained at legendary elBulli, then returned to Sweden where, barely into his twenties, he opened his first restaurant and was met with celebrity chef status…that is before he discovered his true flame.[9:30] In a secluded island kitchen outside Stockholm, Niklas found himself captivated by primitive cooking methods, discovering a forgotten Nordic culinary sophistication that would become the foundation of his revolutionary fire-forged restaurant.[16:05] Stepping into Ekstedt, guests embark on a primal sensory journey where crackling flames illuminate the darkness, birchwood smoke perfumes the air, and the kitchen's ancient fire elements transform seasonal Nordic ingredients into dishes that evoke both a forgotten past and an innovative future, creating an experience that transcends mere dining to become a connection with Sweden's culinary heritage.[25:20] Niklas continues to foster community through Tyge & Sessil, an intimate space celebrating hidden gem natural wines, and Hillenberg, a neighborhood brasserie where humble Scandinavian cooking creates an accessible entry point to his Nordic culinary philosophy. [28:00] See Stockholm through Niklas's eyes—travel metro stations turned art installations, discover museum treasures without spending a krona, go island hopping by boat, and embrace the Swedish “Allemansrätten” right to roam.Notable Mentions Charlie Trotter's in ChicagoNorwegian explorer & writer, Thor Heyerdahl's Kon-Tiki expeditionSkepparholmen Nacka outside Stockholm“Kardemummabullar” traditional Swedish Cardamom Buns for a daily “Fika” Alice Waters, pioneer of the “farm-to-table” movement in AmericaA Taste From AfarCookbooks by Niklas EkstedtEkstedt: The Nordic Art of Analogue Cooking Food from the FireScandinavian ClassicsHappy FoodVisit For YourselfEkstedt Website | @ekstedtrestaurant | @niklasekstedt

The Author Events Series presents Laurie Woolever | Care and Feeding: A Memoir  REGISTER In Conversation with Reem Kassis In this moving, hilarious, and insightful memoir, Laurie Woolever traces her path from a small-town childhood to working at revered restaurants and food publications, alternately bolstered and overshadowed by two of the most powerful men in the business. But there's more to the story than the two bold-faced names on her resume: Mario Batali and Anthony Bourdain. Behind the scenes, Laurie's life is frequently chaotic, an often pleasurable buffet of bad decisions at which she frequently overstays her welcome. Acerbic and wryly self-deprecating, Laurie attempts to carve her own space as a woman in this world that is by turns toxic and intoxicating. Laurie seeks to try it all--from a seedy Atlantic City strip club to the Park Hyatt Tokyo, from a hippie vegetarian co-op to the legendary El Bulli--while balancing her consuming work with her sometimes ambivalent relationship to marriage and motherhood. As the food world careens toward an overdue reckoning and Laurie's mentors face their own high-profile descents, she is confronted with the questions of where she belongs and how to hold on to the parts of her life's work that she truly values: care and feeding. Laurie Woolever has written about food and travel for the New York Times, GQ, Saveur, and many others. Reem Kassis is a Palestinian writer and author of the best-selling and award-winning cookbooks The Palestinian Table (2017) and The Arabesque Table (2021) and the children's book We Are Palestinian (2023). Her writing regularly appears in The New York Times, The Atlantic, The Wall Street Journal and The Washington Post in addition to various news outlets, magazines and academic journals. She grew up in Jerusalem, then obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She now lives in the Philadelphia area with her husband and three daughters. The 2024/25 Author Events Series is presented by Comcast. Because you love Author Events, please make a donation when you register for this event to ensure that this series continues to inspire Philadelphians. Books will be available for purchase at the library on event night! All tickets are non-refundable. (recorded 3/18/2025)

The Author Events Series presents Laurie Woolever | Care and Feeding: A Memoir  REGISTER In Conversation with Reem Kassis In this moving, hilarious, and insightful memoir, Laurie Woolever traces her path from a small-town childhood to working at revered restaurants and food publications, alternately bolstered and overshadowed by two of the most powerful men in the business. But there's more to the story than the two bold-faced names on her resume: Mario Batali and Anthony Bourdain. Behind the scenes, Laurie's life is frequently chaotic, an often pleasurable buffet of bad decisions at which she frequently overstays her welcome. Acerbic and wryly self-deprecating, Laurie attempts to carve her own space as a woman in this world that is by turns toxic and intoxicating. Laurie seeks to try it all--from a seedy Atlantic City strip club to the Park Hyatt Tokyo, from a hippie vegetarian co-op to the legendary El Bulli--while balancing her consuming work with her sometimes ambivalent relationship to marriage and motherhood. As the food world careens toward an overdue reckoning and Laurie's mentors face their own high-profile descents, she is confronted with the questions of where she belongs and how to hold on to the parts of her life's work that she truly values: care and feeding. Laurie Woolever has written about food and travel for the New York Times, GQ, Saveur, and many others. Reem Kassis is a Palestinian writer and author of the best-selling and award-winning cookbooks The Palestinian Table (2017) and The Arabesque Table (2021) and the children's book We Are Palestinian (2023). Her writing regularly appears in The New York Times, The Atlantic, The Wall Street Journal and The Washington Post in addition to various news outlets, magazines and academic journals. She grew up in Jerusalem, then obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She now lives in the Philadelphia area with her husband and three daughters. The 2024/25 Author Events Series is presented by Comcast. Because you love Author Events, please make a donation when you register for this event to ensure that this series continues to inspire Philadelphians. Books will be available for purchase at the library on event night! All tickets are non-refundable. (recorded 3/18/2025)

Quien fue sumiller de El Bulli, David Seijas, regresa a Quédate a comer defendiendo un lenguaje más claro y más sincero en un mundo del vino en el que para él se ocultan demasiadas verdades, tanto en el terreno de la elaboración como a la hora de seguir recurriendo al discurso de que su consumo moderado es saludable.

Today we're truly honoured to be joined by one of the most famous Michelin starred chefs in the world in Niklas Ekstedt, who's inspired a whole culinary movement by opening his restaurant 'Ekstedt' in Stockholm in 2011. Niklas decided to get rid of all modern appliances; ovens, grills, microwaves, sous vides and replace them purely with birchwood fuelled fires. This creates a significantly increased amount of challenges for his cooking but also forces him to be creative and innovative to the point where he's invented some of the most famous dishes in the world. Today he takes us through his incredible journey from; growing up in rural Sweden to travelling to America to work for the late Charlie Trotter in Chicago and then onto being an early employee for El Bulli. He hated his time at El Bulli so greatly that he eventually walked out and headed back to Sweden to set up his first restaurant at just 21, where he employed a certain gentleman called René Redzepi. Niklas shares with us some of the most entertaining stories from these times but also some incredible advice on how to get the most out of your talents. He's a pure joy to listen to. ------------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily.  Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

El sumiller más reconocido de España, David Seijas, demuestra en un libro su humanidad y cuenta las dificultades y adiciones que vivió tras el cierre del restaurante El Bulli. Ángel García Muñoz nos desvela libros donde los Habanos son protagonistas. Llegamos al centro medieval de Teruel para hablar de atún rojo y carne con Nacho Liso, del restaurante Método. Encendemos un Vegueros Mañanitas, ideal para acompañar los buenos planes y la buena música de este podcast que aportan buena vibra.

In today's episode, we chat with Dylan Trotter, a 33-year-old Chicago native and the son of famed chef Charlie Trotter. Dylan reflects on growing up in his father's iconic Lincoln Park restaurant, where he first discovered the magic of crafting unforgettable dining experiences. From interning at world-renowned kitchens like El Bulli to restoring his father's former restaurant space, Dylan is dedicated to keeping his father's legacy alive. He's not just preserving his father's memory; he's revitalizing it by digitizing his father's work and organizing pop-up dinners with other culinary legends.Join us as we explore family dynamics, advice for today's culinarians, and the lasting impact of Charlie Trotter on the culinary world.

¿Qué es y dónde se esconde la vocación? Pol Contreras empezó a trabajar en el Hotel Pessets de Sort con 15 años. Él solo quería dinero para salir con sus amigos pero encontró en esa cocina algo que le gustaba. Entró en pastelería porque esa era la vacante y yo me pregunto por el curioso proceso en el que encontramos, con ese punto de suerte, una vocación temprana. Intuyo que así funcionan las cosas en la vida, por accidente. Pol sigue trabajando hoy en la restauración, chef pastelero del restaurante Echaurren, y produce de forma artesanal sus propios chocolates, en un proyecto con carácter. La pasión marca la diferencia en este mercado en competencia perfecta. Kapital es posible gracias a sus colaboradores: ⁠Cuidado con las macros ocultas⁠. El podcast de Cuatroochenta. ¿Te interesa la tecnología? ¿Quieres conocer y entender más sobre su impacto en nuestro día a día? Escucha Cuidado con las macros ocultas, reconocido como Mejor Podcast Conversacional 2024 en los Podcast Days. Con la ayuda de expertos de referencia explican cómo la tecnología nos ayuda a recorrer la distancia entre lo que hacemos y lo que somos capaces de hacer. Están ya en su cuarta temporada y han hablado sobre la tecnología que hay detrás de un hospital o una cerveza, el hacking ético o su impacto en la economía de la atención. Escúchalo en tu plataforma de audio o en su página web. Patrocina Kapital. Toda la información en este link. Índice: 1:30 El cambio de paradigma en elBulli. 13:28 La sala de l'esperit del temps. 16:05 Trabajar con Ferràn Adrià. 20:20 La invención de la cocina. 28:08 Un slogan de Toni Segarra: 100% cacao, 0% chocolate. 36:00 Las 24 horas, los 365 días. 42:25 El icónico toro de Picasso. 49:45 Ferrero Rocher, el mejor bombón del mundo. 58:02 Montar una fábrica de chocolate en Vietnam. 1:05:26 ¿Por qué asociamos el chocolate a los postres? 1:17:29 Un proceso de producción irregular. 1:28:14 Añadas del chocolate. 1:36:12 Cómo el precio del oro afecta el precio del cacao. 1:42:29 El que lo hace por el dinero raramente se divierte. Apuntes: Oído. Pol Contreras. El Bulli: historia de un sueño. David Pujol. El Bulli: el último vals. Vicenç Asensio. L'invention de la cuisine. Paul Lacoste. Una historia de la Nouvelle Cuisine. Oscar Caballero. La guía culinaria. Auguste Escoffier. Del arte de cocinar. Bartolomeo Scappi. L'arte della cucina francese nel XIX secolo. Marie-Antoine Carême. La ética del hacker. Pekka Himanen.

This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef's Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark's son's creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner's experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can't put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant's culinary journey began at his family's diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter's, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant's culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant's story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix's Chef's Table.InfoAll of Grant's RestauranReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur 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/restaurantguys**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

«Los artistas solo son creativos durante 10 años. Vive plenamente tus 10 años». Eso escribía Hayao Miyazaki, el genio de la animación, en el precioso guión de El viento se levanta. Miyazaki dijo 10 años pero podrían ser menos, podrían ser más. De lo que yo estoy convencido es que nadie puede hacerlo toda una vida. El Bulli estuvo 20 años arriba de todo y me pregunto cómo lo hizo Ferran para aguantar toda esa presión durante todo ese tiempo, en un esfuerzo físico, pero también mental. El talento es la capacidad de aguante. Hay algo dentro que no te permite dejarlo. Esos pensamientos (¡esa obsesión!) es fatal en la mayoría de los casos. Solo unos pocos elegidos cambiarán el paradigma. La creatividad tiene un precio. Tú decides si merece la pena pagarlo. K150. Accede al vídeo de la entrevista en YouTube. Nuevo canal de Kapital en Instagram. ⁠LWS Academy⁠. Bitcoin desde 0 Bitcoin es una propiedad absoluta que no depende de los Estados y nos da soberanía sobre nuestra riqueza. A pesar de sus 15 años sigue siendo un gran desconocido para la mayoría. ⁠LWS Academy⁠ te trae “Bitcoin desde 0”, una formación completa sobre Bitcoin, con Álvaro D. María, Gael Sánchez Smith, José Antonio Bravo y Decentralized donde aprenderás lo que es Bitcoin, cómo invertir, su fiscalidad y cómo autocustodiarlo con privacidad. “Bitcoin desde 0” tiene un precio de 570 euros, pero con el cupón ⁠JOANBTC1P⁠ recibirás un descuento de 70. ⁠JOANBTC3P⁠ para el pago fraccionado. Haz los deberes con Bitcoin. Los 20 primeros recibirán un ejemplar de ⁠La filosofía de Bitcoin⁠ dedicado por Álvaro. ⁠⁠⁠⁠⁠⁠Smartick⁠⁠⁠. El método online de matemáticas y lectura⁠⁠⁠ ¿Quieres el mejor futuro para tus hijos? Si tienen entre 4 y 14 años, consigue que dominen los pilares básicos de su educación: las matemáticas y la comprensión lectora. Ser buenos en matemáticas, leer y escribir bien y desarrollar el pensamiento crítico son clave para el éxito académico. Y la vida. Smartick es el método online personalizado, basado en evidencias científicas y un uso responsable de las pantallas. Solo 15 minutos al día y sin la ayuda de los padres. Además, tienes a tu disposición un equipo de expertos para consultar la evolución de los niños. Prueba Smartick gratis este primer trimestre. Ahora con un descuento del 20% si te registras en este enlace o escribes el código KAPITAL en el proceso de compra. Crescenta⁠⁠. La inversión relevante para tu futuro Invierte como y con los mejores en Crescenta y accede a fondos con rentabilidades objetivo superiores al 15% anualizado*. Crescenta es la primera gestora digital de Capital Privado para invertir en fondos exclusivos. El Private Equity es una estrategia de inversión que históricamente ha batido a la bolsa, con rentabilidades anuales de doble dígito. Te estarás preguntado... ¿y por qué aún no he invertido en fondos de Private Equity? Sencillo. Porque hasta ahora, esta inversión estaba reservada a altos patrimonios. En Crescenta hemos democratizado esta inversión, y te damos acceso desde 10.000 euros, a desembolsar gradualmente durante 4 o 5 años, a fondos internacionales de primer nivel. EQT, Cinven, Insight... a golpe de clic. Invierte como y con los mejores en Crescenta.com. Consulta los fondos activos aquí. ⁠Equito App⁠. Invierte en tokens inmobiliarios Para obtener un préstamo del banco y comprar una propiedad inmobiliaria de 150.000 euros, necesitas una entrada de 30.000 euros. No solo esto. Para pagar los impuestos y las pequeñas reformas, necesitarás 25.000 euros más. ¿Tienes 55.000 euros? Si es así, bien. Si no, Equito App. Equito es una aplicación que te permite invertir en inmuebles desde tan solo 100 euros, recibiendo dividendos por tus alquileres cada mes. La plataforma pronto llegará a los 100.000 usuarios activos. ¿Te unes? Invierte de manera sencilla y sin complicaciones con Equito App.

This is a Vintage Selection from 2008The BanterThe Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh?The ConversationThe Restaurant Guys are happy to have acclaimed chef José Andrés.  They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what's next in world cuisine.The Inside TrackThe Guys were thrilled to know that José loves the show! Here is his response to being a guest.“Thank you, I'm honored. You rock, guys! It's a great show. I download the  podcast.  It's great, so keep up the good work,” José Andrés on The Restaurant Guys Podcast 2008BioJosé Ramón Andrés Puerta was born in Mieres, Asturias, Spain. He met Ferran Adrià in Barcelona, and he worked three years at El Bulli. In December 1990, he decided to move to the United States.In 1993, Andrés was hired to lead the kitchen at Jaleo in Washington, D.C. Later, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel. In 2003, Andrés started Minibar at a six-seat counter within Cafe Atlantico. Minibar eventually became a stand alone restaurant that has a twelve-seat counter. He continued to open more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Andrés starred in his own cooking show in Spain, Vamos a Cocinar, and published his book Tapas: A Taste of Spain in America. In 2010 Chef José Andrés developed World Central Kitchen (WCK),  a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. WCK has served more than 400 million nourishing meals around the world.InfoJosé's websitehttps://joseandres.com/Made in Spain with Jose Andreshttps://www.pbs.org/show/made-in-spain/World Central Kitchenhttps://wck.orgReach out to The Restaurant GuysOur 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/restaurantguys**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

Este lunes nos acompaña David Seijas uno de los mejores sumilleres del mundo, conocido por haber trabajado en el restaurante elBulli. Hablamos sobre su libro Confesiones de un sommelier, donde relata la historia de sus adicciones ligadas a su trabajo.El cuentista Pep Bruno nos narra El demonio del valle y el Muerto recogido en Leyendas y cuentos del Folklore suizo. El astrofísico Javier Armentia nos explica por qué el biorritmo de una persona puede variar según sea de día o de noche. Nuestro cocinero Sergio Fernández nos enseña una la mítica receta de “melón con jamón” en su sección “Empieza el día saboreando el desayuno”. Por último, Sergio Martín repasa la actualidad informativa en su sección “Si yo tuviera un programa”.Escuchar audio

Lisa Abend is a Copenhagen, Denmark based writer that covers food, travel and all sorts of other topics for publications like Time Magazine, The New York Times and Fool, among others. She is the head of communications for the Copenhagen based non-profit Mad and the author of the 2011 book The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli, where she spent a season at the restaurant documenting its team of stagieres and what else goes on behind the kitchen walls. She is one of the most respected voices in the world of gastronomy and it was a real pleasure to be able to speak with her.   Recently, Lisa launched the Substack newsletter The Unplugged Traveler where she posts about going to destinations in Europe that she has never been before and, totally without any research prior to the trip, experiences them completely offline. That means no looking at her phone or the internet for recommendations or planning. For the most recent post her brother said she should go to Zadar, so she booked a flight there and went without even knowing what country it was in. It's unlike any travel writing being done anywhere else and there isn't a better moment for it. Travel, has lost much of its meaning since the advent of the smart phone. Everything is booked in advance. We seem to know everything about a destination before we get there and go armed with lists of recommendations on where to eat and drink and what to do and see. There is no room for surprise or discomfort of any sort. The same stories are being written repeatedly, which is leading to overwhelming swells of tourists in certain cities. We are seeing a backlash to that. Aside of limiting tourists from a destination, what can you do? One thing is to get back to the essence of travel and go to places where you can experience something new, some place where you can have your own experience. I didn't ask her this but I hope she turns this project into a book one day.Lisa lived in Spain when El Bulli was still around, then moved to Copenhagen and got to see Noma's rise. For a little while, she had another newsletter with some other Copenhagen based writers called Bord, which told in depth stories about the restaurant industry in that city, such as kitchen abuses and stagiares. Anyway, she has watched as those two restaurants, one right after the other, propelled by the oversized influence of The World's 50 Best Restaurants list, have changed the conversation around fine dining and cuisine as a whole. We discuss if that will happen again. What will the next big thing be? Maybe it isn't a fine dining restaurant. Maybe it's not even a restaurant.Read more and find a transcript at New Worlder.

Today we are speaking with Mariana Poo, the commercial director of Traspatio Maya and its counterpart Taller Maya, and Luciely Cahum Mejía, a beekeeper, vegetable producer and promoter from the Mayan community of Granada, Maxcanú, who also works with Traspatio Maya.Traspatio Maya, which is part of the larger Haciendas del Mundo Maya Foundation, is an organization based in Mexico's Yucatán that works with 32 rural indigenous communities and is dedicated to supporting the production of sustainable culinary products harvested in artisanal ways under fair conditions while rescuing ancestral Mayan techniques and improving global production practices. It's an incredible group that has really changed the gastronomic conversation in the Yucatán and you can see how these women are now driving the conversation around food in the region.I first heard of Traspatio Maya while I was in Merida last year. There was a panel that Mariana was a part of during the regional food festival Sabores de Yucatan, which was partnering with the Best Chef Awards. Everyone else on the panel was a chef, fairly famous ones, that were talking about their stories of working with rural and indigenous producers. At one point, Ferran Adrià, the famous chef of El Bulli and one of the most influential culinary figures in the world without question, who happened to be in the audience, asked to speak and was given the microphone. For the next 20 minutes he rambled on about technology and the future of the global food supply, mostly dismissing the work everyone on the stage was doing. The chefs on the stage just nodded, not wanting to debate this iconic figure, but Mariana pushed back. I was moved by it. In my mind it was like the statue of the Fearless Girl standing in front of the statue of the Charging Bull on Wall Street (note: I'm just referring to this instance. I've met Ferran Adrià prior to this and he seems like a decent guy). She stood up for herself and the women she works with, and she did it with love and respect. It was such a perfect example how to move a conversation forward. It's something I need to remind myself sometimes. You'll hear Mariana's response to what she was thinking during this, and also why what she was saying was important.Mariana also tells us about how important working with the restaurant community has been. She explains how Noma Mexico, Noma's 2017 pop-up in Tulum, allowed them to broaden their focus and how sending surplus produce to restaurants has been an important source of revenue.This is the first bilingual podcast we have had. Traspatio Maya always tries to include the women they work with in everything they do. I saw Luciely on stage with Jordi Roca at the Best Chef Awards, which you will hear about. In the interview you will hear some Spanish, though it is followed by an English translation so please be patient.Read more at New Worlder.

Ferran Adrià, chef at legendary Barcelona-based restaurant elBulli, was facing two related decisions. First, he and his team must continue to develop new and different dishes for elBulli to guarantee a continuous stream of innovation, the cornerstone of the restaurant's success. But they also need to focus on growing the restaurant's business. Can the team balance both objectives?

Ferran Adrià es un cocinero español que revolucionó la gastronomía mundial y la introdujo en una nueva era. Suscríbete a nuestra newsletter: https://www.vidapotencial.com/unete/ Síguenos en instagram: https://www.instagram.com/jesus_sierra__ https://www.instagram.com/vidapotencial https://www.instagram.com/isabelaustegui

Niklas Ekstedt is the owner of the Michelin starred restaurant Ekstedt in Stockholm, Sweden. It's a restaurant that was designed around live fire cooking, but it started doing this when it opened in late 2011, well before this was a trend. He had spent years working in modern kitchens, everything from Charlie Trotter's in Chicago to El Bulli in Spain, and he opened a very successful restaurant focused on molecular food when he was just 21. When New Nordic cuisine started to take off and he began to think about how he could be a part of it in a way that made sense to him, he started to think about Nordic techniques. The older ones. He started to research 18th century cookbooks to understand the way Swedes used to eat. It was closer to the way he grew up in the northern part of Sweden, where foraging was a way of life and his parents would buy meat from Sami herders. I was at Ekstedt more than a decade ago and what I assumed would be something of a gimmick – a modern restaurant with just a wood stove, fire pit and wood fired oven that was without gas or electricity in the kitchen – was anything but. The food was smart and honest, the pure expression of the ingredients. It was one of the highlights of a trip that included meals at Relae and Fäviken.Ekstedt has been open for 13 years now, so any novelty of this restaurant has worn off. Many others have followed in its path. Niklas has even opened another version of the restaurant in London too.I think there is something important in thinking about the way we used to eat, wherever we are in the world. The last couple of centuries have truly disconnected us from where our food comes from and how we eat it, and we are paying the price. Our food is less nutritious, it often lacks flavor and its pumped full of all kinds of chemicals that are tearing our bodies and environments apart. We all need to peel back those layers and see what was going on a couple of centuries ago. I don't mean to limit that to restaurant settings, but in our homes as well.  We also talk a bit about how the restaurant industry is changing. Pre-pandemic, chefs used to take themselves very seriously. Kitchens were more like war zones than places of work. Not to say all is fine, but I think there is a sense that things are moving in a more positive direction.Read more at New Worlder.