Podcast appearances and mentions of Enrique Olvera

This week on The LA Food Podcast, we dive into one of the most heated debates in the LA dining scene: why are Angelenos calling for a boycott of Enrique Olvera's acclaimed downtown restaurant Damian? Is the backlash justified, or has a whistleblowing media outlet (LA Taco) gone too far?Father Sal joins the conversation as we unpack the Damian controversy, celebrate the two Los Angeles spots that landed on Bon Appétit's 2025 Best New Restaurants in America list (Komal! Camelia!!), and highlight four beloved LA restaurants saved by community support (The Reel Inn! The Pantry!! Dulan's!!! Cole's French Dip????). We also break down the New York Times' lukewarm review of one of America's most famous dining rooms (Alinea).Plus, we recap recent eats across the city—from the new tasting menu at Firstborn in Chinatown, to the ever-popular Saffy's in East Hollywood, to Father Sal's first (and unforgettable) trip to the celiac-unfriendly cult favorite, Courage Bagels.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠

Enrique Olvera is the internationally renowned chef behind Pujol, one of the world's top restaurants. He's widely credited with transforming the global perception of Mexican cuisine. In this episode, he shares where his love for cooking began, why simplicity in food matters, and how a conversation with a culinary historian pushed him to embrace his roots even more boldly. From engineering a mole that's been simmering for over a decade to redefining tacos for a new generation, Chef Enrique opens up about honoring tradition, working with small farmers, and ensuring communities benefit from the success of his kitchens. Enjoy this episode as we go Beyond the Plate… with Chef Enrique Olvera.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***PolancoRecipe courtesy of Joe BrookeMakes 1 cocktail1 part Fords Gin.5 part fresh lemon juice.5 part hibiscus syrup2.5 parts Bichi Pet Mex3 dashes Orange Flower WaterCombine the gin, lemon juice, and hibiscus syrup and lightly toss (do not shake). Pour in a glass and top with the pet mex and drop the orange flower water on top.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Noche Woodfired Grill & Agave Bar | Noche igMillVegan Peanut SoupThe Chefs' Manifesto | Food For Climate League | hungry book | Eve Turow-PaulBeyond the Plate Season 12 Premiere with Chef Enrique Olvera (coming 9/17)F&W 2025 Best New Chefs | NY Times America's Best Restaurants 2025Mike's Hot Honey | Jacobsen Co. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Mexican chef Enrique Olvera on his new book, ‘Sunny Days, Taco Nights’. Plus: Guy de Launey tells us how Slovenia is championing orange wines and we meet Brazilian chef Alessandra Montagne in Paris.See omnystudio.com/listener for privacy information.

He cooked for the czar of Russia, the Rothschilds, and he even made Napoleon Bonaparte's wedding cake. He invented the chef's hat and published the first recipes for soufflé and meringue, but you've probably never heard his name. This week, it's the story of the world's first celebrity chef: Marie-Antoine Carême. Plus, we're joined by one of today's best chefs, Enrique Olvera; Kenji López-Alt returns with a brand-new way to fry an egg; we make Indonesian Beef and Sweet Soy Sate; and Chris and Sara take your calls — how to organize handwritten recipes, why we season everything with pepper, and much more. Get this week's recipe for Indonesian Beef and Sweet Soy Sate here. Listen to Milk Street Radio on: Apple Podcasts | Spotify

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

Dave and Chris talk about their recent trip to Mexico City, with culinary highlights and some classic foreigner faux pas. Dave then interviews chef Enrique Olvera of the acclaimed two–Michelin starred Mexico City restaurant Pujol and beyond. They talk about Mexico City as a food city, tacos, and Enrique's signature mole dish, one of the best dishes in North America—maybe the world. Dave and Chris finish with a MOIF. Get Enrique's book here: https://www.phaidon.com/store/cookbooks-food-and-drink/sunny-days-taco-nights-a-cookbook-9781838669881/ Watch Dave on Amazon's NASCAR coverage here: https://www.youtube.com/watch?v=VrMYc23DFrg Learn more about Pujol: https://pujol.com.mx/ Learn more about Taquería El Califa: https://elcalifa.com.mx/ Learn more about Taquería Orinoco: https://taqueriaorinoco.com/ Learn more about Chambao Polanco https://www.chambaorestaurant.com/restaurante-de-carnes-en-polanco?utm_source=organic&utm_medium=gmb&utm_campaign=chambaopolanco  Learn more about Licorería Limantour: https://limantour.tv/  Learn more about ULTRAMARINOS DEMAR: https://demar.rest/  Learn more about Quintonil: https://quintonil.com/en/home-3/ Learn more about Handshake Speakeasy: https://handshake.bar/  Learn more about Dave Arnold's Booker & Dax: https://www.bookeranddax.com/ Learn more about Caldos D'Leo: https://caldosdleo.mx/ Learn more about Caldos de Gallina Luis: https://www.instagram.com/caldosdegallinaluis/?hl=en Learn more about Máximo: https://www.maximobistrot.com.mx/en/  Learn more about Tacos Los Caramelos: https://www.instagram.com/taquerialoscaramelos/?igshid=YmMyMTA2M2Y%3D  Send in your 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 and Chris Ying Guest: Enrique Olvera Majordomo Media Producers: Kelsey Rearden and David Meyer Engineer: Chris Thomas, Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Enrique Olvera, la mente maestra detrás de Pujol, uno de los restaurantes más reconocidos en el mundo, revela en esta entrevista exclusiva sus orígenes y cómo logró hacer de la cocina un lugar mágico.

It was really amazing to have Enrique Olvera in the studio. Olvera is the acclaimed Mexican chef behind Pujol in Mexico City, Cosme in New York (celebrating its 10th anniversary), and other acclaimed restaurants around the world. In this episode, Enrique shares his honest thoughts on how a global chef stays fresh, especially in the highly competitive restaurant scenes of New York and Mexico City. We also talk about the business of restaurants, which is always a hot topic with those running them. Also on the show, we catch up with Ken Concepcion, from the terrific Los Angeles bookstore Now Serving. We discuss the busy spring season and what types of books Ken is most excited about. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Snacky Tunes, Darin sits down with chef Jesús “Chuy” Cervantes, the force behind Damian and Ditroit Taquería in Los Angeles. From growing up in El Paso to cooking alongside Enrique Olvera, he shares his journey through kitchens, cities, and flavors—including the big moves that brought him from Brooklyn to DTLA. Plus, we talk about this week's can't-miss Pujol pop-up at Damian (pro tip: try the bar).Later, Darin pulls up a performance from the archive by the Big Ups (featuring former HRN Engineer Joe Galarraga!) who had recently released their album, Eighteen Hours of Static. The crew discussed band life, touring, and which band member dominated the kitchen.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

Sarah Thompson is the chef of Casa Playa in the Wynn Hotel in Las Vegas, Nevada. She was born in Boston, Massachusetts and is a Culinary Institute of America graduate who spent many years working in New York City at restaurants like Marea and Alder, but when taking a job with Enrique Olvera and Daniela Soto-Innes at Cosme, she fell in love with Mexican cuisine. When that restaurant wanted a variation of it called Elio in Las Vegas she was tapped as the executive chef. They opened right at the same time the pandemic hit, so after months of openings and closings and instability on the Las Vegas strip it closed. However, she was able to convince the Wynn to let her take over the space and serve her form of Mexican cooking.Casa Playa serves coastal Mexican food, but it's not attached to any specific region. She has no sentimental background with a grandmother in Michoacán or anything like that, so she doesn't try to insinuate that she does and just lets the flavors work together as she sees fit. She even whips the masa for her tamales with coconut oil. It's a very particular environment, running a restaurant inside of a casino. The way people dine is different. They often come in large groups. She has a late-night taco menu for those that want to stop in for a quick bite before during or after going to a club or some kind of attraction. The lighting is beyond her control at times. These unique attributes also give her an opportunity to do things a little differently. It's a really fascinating world in Las Vegas. I know it seems like a place I wouldn't like, but I've never really gone there for all of the money and excess and nightlife that it has a reputation for. I've always appreciated just the weirdness of Las Vegas which is everywhere, though sometimes you have to peel back what's on the surface.Read more at New Worlder.

Entrevista con la cocinera tradicional Claudia Sántiz, sobre su libro "Kokono, de una mujer rebelde".Originaria de San Juan Chamula Chiapas, Claudia nos comparte su historia en la que describe que su destino estaba escrito desde su nacimiento: debía casarse a los 13 y atender a su familia. Sin embargo, su rebeldía la llevó a desafiar paradigmas de género y origen.Al apostar por su educación, su vida daría un giro cuando su tesis llegó a manos del chef Enrique Olvera, quien la invitó a trabajar en Pujol. Es ahí donde inició su trayectoria por tres de los restaurantes más prestigiosos de la capital. Al regresar a Chiapas logró cumplir un sueño: abrir su propio restaurante.Consulta este y otros deliciosos temas en Aderezo. Hosted on Acast. See acast.com/privacy for more information.

Hoy me acompaña una invitada que nos lleva al corazón de la cocina, no solo como un espacio de creación, sino como un lugar donde se construyen emociones, historias y cultura. Ella es Sofía Cortina, chef pastelera. Una chef pastelera que ha dejado su huella en la gastronomía mexicana. En esta charla, Sofía nos comparte su trayectoria: desde sus inicios en Pujol, bajo la guía de Enrique Olvera, pasando por su educación no tradicional, hasta el momento en que decidió construir su propio camino creativo. Exploramos su pasión por el ritual del comer, su amor por crear y su conexión con México como los motores detrás de su crecimiento profesional y creativo. Sofía nos comparte cómo enfrenta la crítica, la competencia y la inspiración en un mundo donde la creatividad y la autenticidad son esenciales. Además, nos revela el detrás de escena de la alta cocina: los ingredientes que no pueden faltar, la magia que se vive en cada creación, y los aprendizajes que ha acumulado de sus mentores y su propia experiencia. También nos adentramos en su perspectiva sobre la maternidad en una industria tan demandante, y cómo está abriendo conversaciones honestas sobre los retos que enfrentan las mujeres para equilibrar lo personal y lo profesional. Una conversación que celebra la comida como un acto de amor, gozo y conexión, y que nos invita a reflexionar sobre lo que significa realmente disfrutar con todos los sentidos. Gracias a BBVA por apoyar esta temporada de Más Cabrona en la que compartimos historias de mujeres outliers que están definiendo un antes y un después en sus industrias.

Dime qué piensas del episodio.Enrique Olvera @enriqueolveraf es fundador y chef principal del restaurante Pujol, considerado uno de los mejores restaurantes del mundo por 50 Best y ganador de 2 estrellas Michelin. Olvera es conocido por su enfoque innovador de la cocina mexicana. Además de Pujol, ha abierto otros restaurantes de renombre, como Cosme en Nueva York.Por favor ayúdame y sigue Cracks Podcast en YouTube aquí.“La tos, el hambre y el amor no se pueden esconder.”- Enrique Olvera @enriqueolveraComparte esta frase en TwitterEste episodio es presentado por por Sonos ACE, los nuevos audífonos de Sonos, la empresa líder en experiencia sonora en el mundo y por Laboratorios LAPI, el laboratorio médico que brinda a las compañías herramientas de salud laboral como exámenes de ingreso.Hoy Enrique y yo hablamos de cómo piensa del lujo, cómo crear ambientes y conceptos, sobre el negocio de la cocina y de hacer un mes de ayunoQué puedes aprender hoyBeneficios del ayunoDiferencias entre 2 y 3 estrellas MichelinDetectar el hambre y acomodarla en tu equipoCómo tomar una critica *Este episodio es presentado por Sonos ACEAlgo 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 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 sonos.com/cracks*Este episodio es presentado por LAPI Laboratorio Médico.Si bien Cracks es el podcast #1 de negocios y tecnología, he notado que en los temas relacionados con bienestar y calidad de vida son de los que más interés generan con la audiencia.Lapi Laboratorio Médico brinda a las compañías herramientas de salud laboral como exámenes de ingreso y análisis médicos periódicos para garantizar la salud de tu personal vía unidades móviles  en sitio o en sus múltiples sucursales en la república mexicana.Si quieres elevar la salud de tu personal, Lapi te ofrece asesoría sin costo y 30 días de crédito para cubrir tus necesidades a nivel nacional ingresando a cracks.la/lapi. Ve el episodio en Youtube

Mtra. Liliana Luna, Terapeuta clínica y Mtro. Enrique Olvera, Encargado de Evaluación Psicológica #UACJRADIO #UACJ #SALUDMENTAL

Sarah Thompson is the executive chef of Casa Playa, a coastal Mexican restaurant in Las Vegas. She was raised in Boston and attended culinary school in New York before working at Michelin-starred Italian seafood restaurant Marea. She moved on to work at Cosme, the famous eatery opened by Mexican chef Enrique Olvera, and was fascinated by the flavours and ingredients of the regional Mexican cuisines. In the podcast Sarah Thompson will tell about her creative process and how she finds the best produce for her Mexican dishes. She will also reveal her favourite places to eat in Las Vegas, from the best coffee roastery and goat birria tacos to a must visit 1950's steakhouse. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Iniciamos la conversación con Eduardo Alavez, reportero en Chilango– acerca de la sala de espera VIP del Aeropuerto Internacional Felipe Ángeles (AIFA), que se trata de la Hacienda Santa Lucía, de la empresa The Grand Lounge Elite, que recientemente fue galardonada con el premio Pioneer of the Year de Priority Pass, la principal red mundial de acceso a salas VIP.Juan Miguel Ramírez Sánchez –candidato a la presidencia municipal de Celaya, Guanajuato– nos comparte información acerca de la Fiscalía de Guanajuato que detuvo a un líder criminal y desarticuló a la banda vinculada en el homicidio de la candidata de Morena en Celaya, Gisela Gaytán, ocurrido el pasado 1 de abril en San Miguel Octopan. Rocío Sánchez –reportera en Chilango– nos habla de su nota acerca de las alcaldías Gustavo A. Madero y Azcapotzalco quienes anunciaron que habrá reducción de agua en varias colonias, debido a algunas reparaciones, el Sistema de Aguas de la CDMX (Sacmex) por un desperfecto eléctrico en dos arrancadores del Centro de Control de Motores (CCM) en el Campamento Chalmita, el Tanque de Rebombeo Tepetatal dejará de recibir 200 litros por segundo de agua, de acuerdo con Sacmex.Pamela Escamilla –editora de Guía en Chilango– nos habla de la Guía Michelin que llegó a México y el anuncio de sus restaurantes sorprendió a todos porque no solo hubo uno, sino dos establecimientos de CDMX con dos estrellas. Este es el caso de Pujol, de Enrique Olvera; y Quintonil, de Jorge Vallejo, que se llevaron el máximo reconocimiento de la ceremonia celebrada en El Cantoral este 14 de mayo de 2024. Programa transmitido 16 mayo de 2024. Escucha Esto no es un noticiero con Nacho Lozano, en vivo de lunes a viernes de 1:00 p.m. a 2:00 p.m. por el 105.3 de FM. Esta es una producción de Radio Chilango.

Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera's two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme. Watch the full documentary and find recipes here!

Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera's plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayudas, a traditional Oaxacan dish comprised of a fresh corn tortilla with all sorts of delicious toppings. Chef Gustavo tops the tlayuda with a puree of caramelized onions, cherry tomatoes tossed in charred habañero vinaigrette, onion escabeche, and greens.  Watch the full documentary and find recipes here!

Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant in New York City that serves contemporary Mexican cuisine with locally produced ingredients. He shows us how he makes sweet potato tamales. He fills the tamales with roasted sweet potato puree, and tops them with an aerated sweet potato and guajillo sauce, purslane salad, and sweet potato chips. Watch the full documentary and find recipes here!

Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant that serves contemporary cuisine rooted in Mexican flavors and traditions, while celebrating local ingredients from the Hudson Valley. In this interview, Chef Garnica talks about the plant-forward menu at Cosme, respecting ingredients, and the relationships he has forged with local producers and farmers. Watch the full documentary and find recipes here!

Los tacos de carnitas tienen un upgraded si los imagina el chef Enrique Olvera. Un taco de pork belly y salda verde de verdolagas. Así, tan bueno como suena.See omnystudio.com/listener for privacy information.

In our eighth episode, executive features editor Kat Kinsman checks in with Enrique Olvera as he's on the verge of expanding his international restaurant empire. There's a good chance you're picturing him in a "Chef's Table" glow, making the mole and tostadas and other dishes that has made his Mexico City restaurant Pujol into a global destination since 2000. That flagship was followed by New York outposts Cosme in 2014 and Atla in 2017, then Los Angeles in 2020 with Damian, and he's now adding more to the roster with Atla in Venice Beach, and Tacos Atla in Brooklyn. Fans and fellow chefs plan trips to Mexico City around their Pujol reservations and flock to his restaurants on America's coasts because he's got so much to teach them about the beauty and bounty of a cuisine that has long been undervalued outside of its country of origin. Olvera delves into what keeps him going, how he shares this motivation and passion and energy with the people he trusts to keep such a big empire alive, and the beauty of taking some time to sweat — in a good way. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

We sit down with ‘Oppenheimer' director, Christopher Nolan, hear from the award-winning Mexican chef, Enrique Olvera, and delve into Monocle's latest publication, ‘Swim & Sun'. See omnystudio.com/listener for privacy information.

We travel to Venice Beach, Los Angeles to join Monocle's US Editor, Chris Lord, as he speaks with the award-winning Mexican chef, Enrique Olvera, at his new restaurant Atla.See omnystudio.com/listener for privacy information.

La mexicana Karime Lopez es la primera mujer mexicana que ha obtenido una estrella Michelin por su trabajo en Osteria Gucci en Florencia. Es en este restaurante junto a su pareja, Takahiko Kondo, que crea platillos espectaculares que reflejan sus aprendizajes bajo los chefs más reconocidos del mundo como Enrique Olvera y Virgilio Martínez, pero todos con el sello de Karime. En esta conversación con Samantha Tams, quien recién tuvo la oportunidad de probar sus creaciones durante un viaje a Italia, hablan sobre su trayectoria, las similitudes entre la industria de la moda y la cocina, la importancia de plasmar una identidad propia en tu trabajo y mucho más. ★ Support this podcast ★

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Welcome to another episode of the Flavors Unknown podcast in Mexico City. Usually,  I dive deep into the culinary world and the people who make it happen in the kitchen and behind the bar all around the United States.This episode is different from my usual conversations with American culinary leaders or my Taste the Future episodes focusing on a trending flavor or ingredient. I just came back from a week spent in Mexico City and had amazing restaurant experiences, so, I thought I would share my best ones with you.If you are planning to travel to the Mexican Capital or if you know someone who is going, listen to or share this flavorful episode. The city's culinary scene is a melting pot of historical roots, indigenous and colonial influences, and contemporary gastronomic trends. So grab your headphones and your appetite, and let's dive right in! Discover the Top 6 Handpicked Restaurants in Mexico City As a fellow food enthusiast, we understand your passion for exploring unique and authentic culinary experiences. That's why we've crafted an exclusive guide just for you, featuring 6 of the best personally selected restaurants in Mexico City that you won't want to miss!To download your exclusive guide to Mexico City's 6 personally selected restaurants, simply enter your name and email address below and click the button "Submit". Bon appétit and happy travels!P.S. Don't forget to share your amazing dining experiences with us on Instagram and Facebook by using the tag @flavorsunknown Your privacy is important to us. We will not share your information with third parties. I'd like to share a fun read, "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 or any foodie passionate about chefs and restaurants.Get the book here! Six of My Favorite Restaurants in Mexico City Masala Y Maiz Masala Y Maiz is located at Calle Benjamín Hill 146, Hipódromo Condesa, 06100 Ciudad de México, CDMX. The restaurant opened in 2017 and serves Mexican cuisine with Indian and vegan influences. The chef and co-owner of the restaurant is Norma Listman. Some of the most popular dishes at Masala Y Maiz include the vegan chilaquiles, lamb birria tacos, and tandoori octopus. Molino El Pujol Molino El Pujol is located at Tamaulipas 139, Hipódromo, 06170 Ciudad de México, CDMX. The restaurant opened in 2021 and specializes in traditional Mexican cuisine, particularly tortillas and masa-based dishes. The chef and owner of the restaurant is Enrique Olvera. The most popular dishes at Molino El Pujol are the tacos de guisado (stew-filled tacos) and the handmade blue corn tortillas. Carmela y Sal Carmela y Sal is located at Calle de Atlixco 94, Condesa, 06140 Ciudad de México, CDMX. The restaurant opened in 2016 and serves contemporary Mexican cuisine with Mediterranean and Middle Eastern influences. The chef and owner of the restaurant is Gabriela Ruiz. Some of the most popular dishes at Carmela & Sal include the short rib barbacoa and the roasted cauliflower with tahini and pomegranate seeds. Blanco Colima Blanco Colima is located at Colima 168, Roma Nte., 06700 Ciudad de México, CDMX. The restaurant opened in 2018 and serves contemporary Mexican cuisine with a focus on seafood. The chef and owner of the restaurant is Edgar Núñez. Some of the most popular dishes at Blanco Colima include the shrimp aguachile, octopus tacos, and the "explosión de maíz" dessert. Expendio de Maiz Sin Nombre

#suciotalk presents two chefs. Chuy Cervantes is the CDC of Damian, Enrique Olvera's Restaurant in LA. Carlos Garcia is Sous Chef at Damian, and also used to be a CDP at The Charter Oak While I was Chef there. Its always cool to have more than two chefs sitting in a room talking about life and the industry. For the third time ever on the show this is the case. I hope to do more shows like this. We as Chefs always have a COOK SOULMATE. Someone who we cook with for so many years.....we know them so well. Their strengths, weaknesses, triumphs and defeats. Mine is Charlie Appel Tag the person you've spent the most time with in the kitchen!! Peace!! --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

EP08 SOFIA CORTINA Chef pastelera, emprendedora y empresaria, Sofía comenzó su formación profesional como practicante de Pujol, del chef Enrique Olvera donde estudió durante varios años. En 2013, estudió en Barcelona un curso de Espaisucre y trabajó en el restaurante Dos Palillos de Albert Raurich, realizó prácticas con Pierre Hermé en París, antes de su regreso a Pujol. Al frente de pastelería en el Hotel Carlota, colaboró con Joaquín Cardoso. Al comienzo de la pandemia, nació La Vitrine, un proyecto que originalmente era una Dark Kitchen y que terminó por convertirse en una pequeña pastelería ubicada en la Colonia Roma. Ese mismo año, Sofía fue nombrada como la Mejor Chef Repostera de América Latina por Latin America's 50 Best Restaurants. Recientemente participó en la Copa del Mundo de la Pastelería que se celebró en la ciudad de Lyon, Francia como jurado dentro de la categoría Postres de Restaurante.

We discuss how to celebrate Valentine's Day without being totally lame. Then, we chat with chef Enrique Olvera about the white hot Cosme restaurant, cooking Mexican food in New York, and way more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

La chef Lula Martín del Campo, responsable del gustado restaurante Cascabel, habla de la experiencia híbrida que se está viviendo en su ámbito y el uso de las nuevas tecnologías para continuar dando sus servicios. Además, la profesional de la cocina se sincera respecto al enorme reto que llegan a representar los comensales difíciles y los prepotentes. ¿Qué técnicas recomienda para hacerles frente? ¿Qué piensa sobre aquel dicho que reza: “el cliente siempre tiene la razón”? ¿Cuál es su opinión respecto a los dichos de su colega Enrique Olvera? ¿El chile en nogada, capeado o sin capear? Finalmente, Lula detalla y comparte dos interesantes y propositivos proyectos: #HagamosPaís y el festival culinario Millesime. ¡No te lo pierdas!

Pujol, uno de los 50 mejores restaurantes del mundo

Las cocinas y el salón de los restaurantes más importantes del mundo son una coreografía perfectamente orquestada en los que arsenales de cocineros, meseros y muchas personas más se preocupan de cada detalle de la experiencia del comensal. Y quién mejor que un cocinero que lo vive desde dentro para darnos luces del trabajo diario que conlleva. Juan Andrés Pazmiño, jefe de partida en Pujol (5to mejor restaurante de LatAm según la lista de los 50 Best), nos cuenta sobre la exigencia de una cocina de este nivel, sus experiencias en Central y Aquavit, y nos acerca a Enrique Olvera y Virgilio Martínez. Un episodio para reflexionar y valorar. Sigue a Comiding en Instagram en @comiding.pod Contacto: comidingpodcast@gmail.com

En Ciudad H platicamos con dos chefs mexicanas que están revolucionando la gastronomía en Houston, Alejandra Rivas y Karla Espinosa. Hoy comparten con nosotras cómo empezaron en la cocina, los retos que han tenido que superar como mexicanas y mujeres en esta industria, cómo incorporan sus raíces en la cocina, y cuál ha sido su experiencia complaciendo al comensal Houstoniano, entre muchas otros temas más. Alejandra es repostera, heladera como ella dice, y después de trabajar en España y México en altas cocinas como la de Martin Berasategui, Jordi Roca y Enrique Olvera, crea Rocambolesc, una heladería que abre sus puertas hace cinco años en España y hoy llega a Houston. Karla es la Head Chef en repostería del restaurante MAD en dónde crea unos postres que son toda una experiencia en creatividad e innovación. Karla ha trabajado en muchos países como México, España, Argentina y Bélgica convirtiéndose en embajadora del prestigiado chocolate de ese país Callebaut que a su vez tiene una academia del chocolate en donde imparte cursos de muy alto nivel. Las dos han recibido prestigiados reconocimientos y son el ejemplo perfecto de poder transformar ingredientes en obras de arte. Muchas gracias a las dos por habernos acompañado hoy en Ciudad H. Nos encantó platicar con ustedes, felicidades y que sigan los éxitos. Rocambolesc @rrrocambolesc_usaMAD @mad.houston

En este episodio de la Serie Chefs platicamos con Jorge Vallejo, chef del restaurante Quintonil. Un gran impulsor de la gastronomía mexicana, no sólo por interesarse en recuperar ingredientes y sabores mexicanos, sino por la necesidad de su dignificación. Desde el 2015, Quintonil ha sido reconocido  dentro de la lista de los 50 mejores restaurantes del mundo de The Restaurants Magazine. Jorge abrió Quintonil, junto con su esposa Ale en el 2012. Antes, trabajó en Pujol de Enrique Olvera, fue chef de Grupo Habita, chef del restaurante Diana en el Hotel St. Regis, realizó una estancia en el Noma de Rene Redzepi en Copenhague - considerado el número uno del mundo por dos años consecutivos - y le dio varias vueltas al mundo trabajando en los cruceros Princess. Platicamos de su trayectoria profesional y experiencia de vida. De lo que aprendió en cada una de estas etapas; de las ventajas y los retos de trabajar con tu pareja; de la cocina como una poderosa herramienta de cambio y de cómo se pueden combatir prejuicios a través de ella; de los momentos más duros y felices del Quintonil; y de cómo logran “recibir clientes y despedir amigos” en tan sólo unas cuantas horas. Gracias Jorge, por esta conversación tan honesta, abierta y personal… por compartir tanto acerca de ti.

La vida de Eduardo García, chef de Maximo Bistrot, Havre 77 y Lalo! es fuera de serie… dura, conmovedora e inspiradora. Su historia motivó esta temporada sobre chefs mexicanos.En este episodio hablamos sobre su infancia y acercamiento a la gastronomía; tropiezos con la ley en Estados Unidos y cinco años de cárcel y oportunidades para enderezar el camino; deportaciones a México; reencuentros y desencuentros familiares; su experiencia con chefs reconocidos como Eric Ripert y Enrique Olvera; el nacimiento y transformación de Maximo Bistrot, el equipo, arduo trabajo y metas cumplidas en exceso. Gracias Lalo por compartir tu vida personal a detalle y tocar fibras sensibles. Por darle esperanza, como dice la canción, a los que se sienten en una ‘jaula de oro' viviendo fuera de su país y a los que buscan migrar por mejores oportunidades…  Gracias por demostrarnos que no hay metas inalcanzables y la importancia de las segundas oportunidades. 

Todo lo que hace Elena Reygadas lo hace impecable, desde el pan que se hornea todas las mañanas, la pasta fresca y hecha a mano, hasta cuidar cada detalle y buen gusto de sus restaurantes. Es la chef de Rosetta, Lardo, Panadería Rosetta, Café Nin y Pizzería Lardo. En este episodio hablamos de cómo pasa de letras inglesas en la UNAM a chef de Rosetta; de su éxito rotundo y de su manejo; de su ética de trabajo; del miedo de no ser la madre que quiere ser; de su dieta personal, del problema con los supermercados y del camino para reducir la mala nutrición en el país. Definir la comida de Elena no es cosa fácil. Como dice Enrique Olvera, el chef de Pujol en una entrevista sobre ella en Gatopardo: a diferencia de otros, “ Elena no está tratando de reinterpretar su pasado mexicano, sino cocinando lo que le gusta cocinar y lo que hace mejor. No es ni mexicana, ni italiana, es una cocina de Elena”. Punto. Para ella, lo más importante es el ingrediente - puro, básico y vital, incluso por encima de la técnica. Esto la ha llevado a descubrir y colaborar con los mejores proveedores del país y a rescatar y reinvindicar tantos sabores. 

Esta semana nos ponemos ric@s con el Chef Alejando Huerta. Siempre decimos que la comida es mucho más que solo comida, y quien mejor para saberlo que, un Chef que ha trabajado alrededor del mundo en los mejores restaurantes de México y en varios de los mejores restaurantes del mundo, incluyendo: Pujol del Chef Enrique Olvera, noveno mejor restaurante del mundo.Noma de Dinamarca que, actualmente, es el mejor restaurante del mundo de acuerdo al Gourmet Journal.En 2019, se fue a vivir a Australia y ocupó el puesto de Chef Ejecutivo en el restaurante Chica Bonita.Actualmente, es chef ejecutivo en el restaurante No. 92, en Sidney, Australia. En este episodio hablamos de: (2:15) La razón que lo llevo a convertirse en Chef (3:35) La cocina es apasionante (4:52) Mi primer mentor y la repostería (6:54) ¿Cómo elegías dónde trabajar? (7:20) Cómo entre al Pujol, noveno mejor restaurante del mundo (8:10) Experiencia en Pujol (11:00) Diferencias al llevar cocinas en México y en el mundo (13:20) ¿Por qué Australia? (17:00) Mentalidad detrás de los grandes Chefs (18:50) Ranking dominado por hombres (20:35) Listas de los mejores restaurantes y chefs del mundo (21:53) Mexicanos en la lista (22:25) Estrellas Michelin(24:50) Países que dominan la lista(26:20) Pandemia en restaurantes en Australia (32:35) Lo mejor de Australia en México(33:28) Recomendaciones para alguien que busca ser chef(35:00) Serie favorita de cocina (36:20) Top 3 restaurantes en México(37:45) El ciclo natural del aficionado mexicano Mencionado en el episodio:El mejor restaurante del mundo de acuerdo al Gourmet JournalPujol en México, noveno mejor restaurante del mundo Lista los 50 mejores restaurantes del mundo Lista de los mejores 100 chefs del mundoEl Chef Alejandro Huerta en Instagram  __________¿Perder peso (de la manera correcta), subir fuerza y músculo y vivir sin dolor? Aplica al programa aquí y menciona que llegaste a través del Podcast, recibirás un descuento de nuestra parte. https://www.inquebrantablepf.com/GUÍAS GRATUITAS. ¿Estás pensando en aprender un poco más sobre entrenamiento, alimentación, dieta keto o solo estar un poco más sano? Descarga las guías gratuitas y comienza tu camino hacia una mejor salud.Descarga las guías aquí:https://www.ponterico.com/guias__________Ponte Rico en redes:Facebook:https://www.facebook.com/PonteRIco Tik Tok:https://www.tiktok.com/@pontericoInstagram:https://www.instagram.com/ponte.rico/

Our black & white photography course will teach you how to take amazing b&w photos within a month or less. Join this mini course to take your photography to the next level: https://photographycourse.net/course/black-and-white-photography/ Support this podcast in return for exciting perks: https://greatbigphotographyworld.com   In this episode, Enrique and I talk about: - The do's and don'ts of film photography - Family photography techniques - How he achieves a unique look in his wedding photographs & much more!   Check out Enrique's work: Website: www.enriqueolveraphotography.com Instagram: https://www.instagram.com/enriqueolvera_/

Episode 90 Notes and Links to Bill Esparza's Work         On Episode 90 of The Chills at Will Podcast, Pete welcomes Bill Esparza, as the two discuss, among other topics, ideas of Chicanismo, representation in popular culture and literature, the repression of the speaking of Spanish, and Mexican food as hyper regional and incredibly-varied, with its rich histories shown in Bill's book and in his recent series about California's “barbacoa trail.”          Bill Esparza is a professional musician, writer, and fixer whose travels throughout Latin America have made him a leading expert on Latin American cuisines. He fell in love with Mexican cooking at his grandmother's table and on childhood trips to his family's hometown of Aguascalientes, Mexico, where he was introduced to street food. His original style of writing and passion for culture have made Esparza a go-to source for magazines, newspapers, and food travel shows. His knowledge has been acquired the old-fashioned way, from firsthand experience on the streets and at the stands and markets of Los Angeles, Mexico, Central America, the Caribbean, and South America. Buy Bill Esparza's LA Mexicano: Recipes, People, and Places   Bill and Andrew Zimmern on Bizarre Foods in San Diego, including a visit to Aquí es Texcoco   Bill's “California's Barbacoa Trail” series for Eater LA   Bill's 2021 series about “The 20 Essential Restaurants in Valle de Guadalupe”   At about 1:25, Bill Esparza talks about his role as a “fixer”   At about 2:50, Bill talks about growing up in Stockton, CA, and how he, like many Chicanos in the 70s did not learn a lot of Spanish due to anti-Mexican and anti-Spanish-speaking racism; he also talks about his overall relationship with language and the library   At about 6:30, Bill talks about his early love of music, fostered by his father and the soul and rock music scenes   At about 8:25, Bill talks about the implications of the term “Chicano” and its generational and cultural connections   At about 11:15, Pete asks Bill about what defines “Chicano Soul”   At about 14:45, Bill responds to Pete's question about Bill's views on repreentation   At about 17:50, Pete references standout writer Kali Fajardo-Anstine and her recent social media as an example of the hugely-varied experiences of those who speak and don't speak Spanish    At about 19:50, Bill describes his relationship with food, and “homebase” at his grandmother's house and his “pocho” experience through food and Spanish-language televisión; he describes his childhood visits to Aguascalientes as “profound” and how they had “awakened” him   At about 23:45, Bill describes how his unofficial food critic and food student sensibility began on the road, particularly touring with Marisela   At about 25:10, Pete wonders how Bill began writing about food   At about 28:20, Bill explains the significance of his visit to pyramids in Mexican, and the idea of making sure that he didn't lose his connections to México after his father's passing   At about 30:35, Bill talks about feeling a responsibility to have Mexican and Mexican-American and others traditionally-underrepresented as chefs and food writers up front, telling their stories    At about 32:30, Pete asks Bill about his time working with Andrew Zimmern and what it's like to be a food “ambassador”   At about 36:20, Pete expresses his undying love for La Cocina de Doña Esthela in Baja California and thanks Bill for greatly boosting its popularity   At about 38:35, Bill differentiates between birria and barbacoa and their countless iterations and styles of cooking   At about 40:20, Pete and Bill talk about his “California's Barbacoa Trail” series for Eater LA and the hyper regionality of Mexican food   At about 45:10, Pete and Bill discuss the incredible diversity of Mexican food in Los Angeles   At about 46:45, Pete wonders quixotically about why LA can't sell Ensenada-style fresh mariscos, and Bill informs him about why it wouldn't sustainable    At about 49:45, Pete notes how Bill's “California's Barbacoa Trail” article series brought up interesting ideas of “home” and the ways of community life in rural towns   At about 52:00, Bill talks about pulque's significance in connection with barbacoa    At about 54:00, Pete and Bill highlight some of the cooks spotlighted in Bill's series   At about 55:00, Bill highlights Barbacoa Mejia in Richmond, CA and its incredible ximbó    At about 55:45, Bill and Pete discuss his book, LA Mexicano: Recipes, People, and Places and Bill's aims in writing the book   At about 58:30, Pete shouts out Madre Oaxacan cuisine in Los Angeles, which Bill notes has the world's biggest selection of mezcal   At about 59:30, Bill describes why and how he sees his book as a “sequel” to Gustavo Arellano's classic Taco USA: How Mexican Food Conquered the USA   At about 1:01:50, Pete asks Bill about the idea of “authentic” food   At about 1:03:20, Bill cites Enrique Olvera and his idea that even the term “Mexican food” is incredibly limiting and a misnomer really   At about 1:04:25, Bill discusses what different regions and towns value as indicators   At about 1:07:20, Bill responds to Pete's questions about the future of Mexican food-its commercialization, developments, the influx of restaurants from México City coming to LA, etc.   At about 1:10:30, Bill explains why Nixtaco in the Sacramento area is doing so well   At about 1:12:00, Bill shouts out a great spot in Valle de Guadalupe, Wa Kumiai Tabita (check Number 4)         You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for the next episode, a conversation with Annie McDermott, translator of works in Spanish and Portuguese, including Mario Levrero's The Luminous Novel. The episode will air starting November 16.

On today's episode of All in the Industry®, Shari Bayer's guest is Colin Cowie, CEO & Founder of Colin Cowie Lifestyle. Colin arrived in the United States from South Africa in 1985. His intelligence, personality, and stylish sensibility led him into the fast-paced, glamorous world of planning over-the-top parties for royalty, celebrities, and business luminaries. Respected around the world as an arbiter of style, Colin has been at the forefront of event and wedding planning for the past 25 years, creating trends and raising the bar for providing the ultimate guest experience. In addition to Oprah Winfrey, his celebrity clients include Jennifer Lopez, Ryan Seacrest, Kim Kardashian, Lil Wayne, Nicole Kidman, and Demi Moore, to name a few. Colin's corporate clients include Dom Perignon, Warner Bros., CBS, The Whitney Museum, Architectural Digest, Cosmopolitan and Style. His previous books include Dinner After Dark, Colin Cowie Chic: The Guide to Life As It Should Be, and Colin Cowie Wedding Chic. Colin recently launched Thrive Hospitality – a guest experience brand; and he has a new book, The Gold Standard: Giving Your Customers What They Didn't Know They Wanted (Harper Collins Leadership; 9/7/21). Today's show also includes Shari's PR tip to know what your customers want before they do (a Colin-ism); Speed Round; Industry News Discussion on Jose Andres Media; and Solo Dining experience at Chef Enrique Olvera's Damian in Los Angeles, CA. Photo Courtesy of Colin Cowie.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

En este episodio de La Comidilla, les damos nuestra perspectiva sobre el Omakase; qué es y lo que puedes esperar de este tipo de experiencias. Platicamos sobre el esfuerzo profesional que conlleva trabajar en una cocina y lo que pensamos sobre la controversia que rodeó al Pujol y el chef Enrique Olvera sobre el trato de sus empleados. El restaurantero y sommelier, Ludovic Anacleto, nos acompaña con su opinión sobre el tema.

En este nuevo capítulo del podcast conseguimos entrevistar a una vieja amiga, Ximena Abrín. Gastrónoma con recorrido en restaurantes nacionales e internacionales. Con una amarga experiencia, de un día, en el restaurant más famoso de México, Pujol. Ximena se hizo viral después de compartir su sentir y vivencia en el restaurant de Enrique Olvera. Hoy está con nosotros para charlar sobre ese suceso, y también, del papel de la mujer en la cocina y en la industria restaurantera. Ponte cómodo y disfruta. Twitter, Facebook e Instagram: @dechurrosycharros --- Support this podcast: https://anchor.fm/dechurrosycharros/support

El tercer episodio está aquí y la controversia en la gastronomía nacional mexicana está en boca de todos gracias a el dilema de muchos mexicanos: ¿Qué lleva limón y qué no? Para esto, trajimos al Chef José Miguel Aranda, Chef Ejecutivo de la embajada del Reino Unido en México. Hablamos de las repercusiones de la declaración del Chef Enrique Olvera y la posible desaparición del vanagloriado Fine Dining. Pásele a lo barrido que ahora sí, se va a poner sabroso! Literal goeeee! Quejas y sugerencias Twitter @churrosycharros Instagram @dechurrosycharros Facebook @dechurrosycharros --- Support this podcast: https://anchor.fm/dechurrosycharros/support

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Chile toreado y limón con… el Chef Enrique Olvera. Hablamos de la adaptación de las industrias en este momento, el Guadalupe Valley se cancela, pero los cines de la CDMX ya abrieron con los mejores estrenos y juntos cuestionemos al machismo.

Sweet and sour cane-toad legs. Multiple cat recipes. A deadly cocktail you're not meant to serve. These are some of the fascinating (and deliberately provocative) things you'll find in Eat The Problem, the 544-page book by American artist and curator Kirsha Kaechele. It's part cookbook and art project, with an impressive list of collaborators (including chefs Dominique Crenn, Peter Gilmore, Christine Manfield and Enrique Olvera) and pages that are filled with creative ways of dealing with invasive species (pig's eyeball margaritas or starfish-on-a-stick, anyone?). Eat The Problem is also the inspiration behind an exhibition of the same name at MONA, Hobart (running until September 2) and a guest dinner series happening on August 6 at Melbourne's Vue de Monde, Byron Bay's Harvest on August 7 and Brisbane's Urbane on August 8. Kirsha is the perfect candidate for imaginatively addressing pests, given that she grew up on Guam, which was overrun with brown snakes – the "rock star of invasive species". They even landed coverage in The New York Times and inspired WTF solutions (paracetamol-laced mice were dropped from parachutes to deal with the snake problem). Also, her wedding dress was made out of invasive deer, she carries a cane toad purse and thinks we should make candles using fat from culled animals. Thinking sustainably comes naturally to her and it was her plan to hold a zero-waste food market at MONA in 2013 that helped kickstart the Eat The Problem project. Kirsha is fascinating to talk to and she approaches the issue of sustainability like no one else – instead of being overly serious and dour, she addresses environmental issues with plenty of invention and an unmissably bright palette (the feasts that launched the Eat The Problem exhibition, after all, took place on the world's biggest rainbow-coloured glockenspiel). Even her cutlery designs, which force people to share their food or feed someone across the table, are meant to provoke conversation and social interactions. She also talks about her 24 Carrot Gardens Project and her favourite places to eat and drink in Hobart (and Sydney, too).

Seguimos celebrando el Mes de la Herencia Hispana en Estados Unidos con dos grandes exponentes de México: Enrique Olvera, el chef detrás del restaurante Pujol, el quinto mejor de Latinoamérica y con Julio César Chávez, "El Gran Campeón". El canal SPACE estrena la serie "El César" inspirada en la vida del púgil mexicano y Zona Pop estuvo presente en la rueda de prensa en donde vimos a un emocionado Julio César Chávez, además de escuchar cómo los protagonistas de esta serie se siente al recrear la vida del campeón mexicano en la pantalla chica. Las entrevistas y segmentos los podrás encontrar en los siguientes tiempos: 03:10: Noticias de Zona Pop 11:17: Entrevista con Enrique Olvera, chef principal del restaurante Pujol, quinto mejor de América Latina 22:27: Conferencia de prensa con Julio César Chávez y los protagonistas de "El César", la nueva serie de Space 35:50: Javier Merino recorre Ciudad de México con Guillermo Arduino 40:40: Lanzamientos discográficos: Jorge Drexler, Vanesa Martín, Malu Trevejo, Miley CyrusSupport the show: http://cnne.com/zonapopPara conocer sobre cómo CNN protege la privacidad de su audiencia, visite CNN.com/privacidad

Mexican chef Enrique Olvera joins us this week with a conversation about modern Mexican food. His new book is Mexico from the Inside Out. Melissa Clark talks to Deuki Hong and Matt Rodbard, authors of Koreatown: A Cookbook, and Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen, gives us a primer on scallops. Plus Gary Nabhan explains Tucson's new UNESCO designation: City of Gastronomy.Broadcast dates for this episode:April 1, 2016 (originally aired)March 31, 2017 (rebroadcast)