Podcast appearances and mentions of eric ripert

In this recap, Lesley Logan and Brad Crowell unpack the deeper implications of Adrian Starks' conversation on purpose, grief, and the resistance that comes from fighting your own path. They explore how purpose isn't something you find, but something you actively build, and why the attempt to force alignment often backfires. The episode tackles the unglamorous realities of change, self-reflection, and what happens when perfection gets in the way of progress. Whether you're struggling with imposter syndrome or questioning your direction, this conversation invites you to reclaim agency over your own story. If you have any questions about this episode or want to get some of the resources we mentioned, head over to LesleyLogan.co/podcast https://lesleylogan.co/podcast/. If you have any comments or questions about the Be It pod shoot us a message at beit@lesleylogan.co mailto:beit@lesleylogan.co. And as always, if you're enjoying the show please share it with someone who you think would enjoy it as well. It is your continued support that will help us continue to help others. Thank you so much! Never miss another show by subscribing at LesleyLogan.co/subscribe https://lesleylogan.co/podcast/#follow-subscribe-free.In this episode you will learn about:How supporting LGBTQ+ communities strengthens your own alignment and values.The importance of taking control of your purpose before it gets defined for you.Why the more effort you put into controlling something, the more it slips through your fingers.How self-reflection reveals when you're outgrowing something or being called into something newImposter syndrome shows up when you're going against the grain of your purpose.Episode References/Links:OPC for 40 days for $40 - opc.me/40eLevate 2028 Waitlist - lesleylogan.co/elevateOPC Flashcards - opc.me/flashcardsSummer Tour (Powered by Balanced Body) - opc.me/tourPrism Foundation - arprismfoundation.orgAdrian Starks Website - https://adrianstarks.comEp 191. with Adrian Starks - https://beitpod.com/ep191100 Acts of Love by Kim Hamer - https://a.co/d/0dugkBGkEp 244 with Kim Hamer - https://beitpod.com/ep244Ep 235 with Krista St-Germain - https://beitpod.com/ep235Ep. 688 Outgrowing Series 1 - https://beitpod.com/ep688 Ep. 689 Outgrowing Series 2 - https://beitpod.com/ep689Submit your wins or questions - https://beitpod.com/questions If you enjoyed this episode, make sure and give us a five star rating and leave us a review on iTunes, Podcast Addict, Podchaser or Castbox. https://lovethepodcast.com/BITYSIDEALS! DEALS! DEALS! DEALS! https://onlinepilatesclasses.com/memberships/perks/#equipmentCheck out all our Preferred Vendors & Special Deals from Clair Sparrow, Sensate, Lyfefuel BeeKeeper's Naturals, Sauna Space, HigherDose, AG1 and ToeSox https://onlinepilatesclasses.com/memberships/perks/#equipmentBe in the know with all the workshops at OPC https://workshops.onlinepilatesclasses.com/lp-workshop-waitlistBe It Till You See It Podcast Survey https://pod.lesleylogan.co/be-it-podcasts-surveyBe a part of Lesley's Pilates Mentorship https://lesleylogan.co/elevate/FREE Ditching Busy Webinar https://ditchingbusy.com/Resources:Watch the Be It Till You See It podcast on YouTube! https://www.youtube.com/channel/UCq08HES7xLMvVa3Fy5DR8-gLesley Logan website https://lesleylogan.co/Be It Till You See It Podcast https://lesleylogan.co/podcast/Online Pilates Classes by Lesley Logan https://onlinepilatesclasses.com/Online Pilates Classes by Lesley Logan on YouTube https://www.youtube.com/channel/UCjogqXLnfyhS5VlU4rdzlnQProfitable Pilates https://profitablepilates.com/about/Follow Us on Social Media:Instagram https://www.instagram.com/lesley.logan/The Be It Till You See It Podcast YouTube channel https://www.youtube.com/channel/UCq08HES7xLMvVa3Fy5DR8-gFacebook https://www.facebook.com/llogan.pilatesLinkedIn https://www.linkedin.com/in/lesley-logan/The OPC YouTube Channel https://www.youtube.com/@OnlinePilatesClasses Episode Transcript:Brad Crowell 0:00  We think purpose is just going to find us, and we're gonna be like, "Oh my god, that's what I'm here for, that's the thing," right? Instead, what clearly seems actionable is purpose is something that we are out there doing, and whether or not we chose to do it, we're still out there doing it.Lesley Logan 0:21  Welcome to the Be It Till You See It podcast where we talk about taking messy action, knowing that perfect is boring. I'm Lesley Logan, Pilates instructor and fitness business coach. I've trained thousands of people around the world and the number one thing I see stopping people from achieving anything is self-doubt. My friends, action brings clarity and it's the antidote to fear. Each week, my guest will bring bold, executable, intrinsic and targeted steps that you can use to put yourself first and Be It Till You See It. It's a practice, not a perfect. Let's get started. Lesley Logan 1:04  Welcome back to the Be It Till You See It interview recap, where my co-host in life, Brad, and I are going to dig into the purposeful convo I had with Adrian Starks in our last episode. You know what, I think that's what we said the first time he was on, because his podcast is all about being purposeful, so if you haven't yet listened to that interview, you can pause this and go listen to that one.Brad Crowell 1:23  What is he like? 190-something?Lesley Logan 1:26  It was like 151. Brad's gonna look it up and... and you can then come back and listen to this one, or you can listen to this one, because we chat about a bunch of stuff, and then our favorite things. And then you can go listen to the amazing one, because you have all the choice in this world. You get to do what you want to do, and we got to meet a bunch of you amazing podcast listeners when we were in Arizona the other day.Brad Crowell 1:46  It was 191.Lesley Logan 1:47  191Brad Crowell 1:48  Yes, I can't believe.Lesley Logan 1:50  Wow, nailed it.Brad Crowell 1:51  I did.Lesley Logan 1:52  I don't even know. You must have cheated. You must have seen it.Brad Crowell 1:55  I heard it in the episode.Lesley Logan 1:56  You heard it in the episode.Brad Crowell 1:59  Because I went back and listened to it. Lesley Logan 2:00  I was like I love you, but there's no way you came up with that on your own. Anyways, we met a bunch of listeners at the POT Arizona last month.Brad Crowell 2:10  We sure did.Lesley Logan 2:11  I love that you love the pod, and also I heard that people are loving the solo episodes. If that's the case, please leave a review and tell me what you want me to talk about. Also, another way you can support this show is to become an OPC member, because when you're an OPC member, that money also supports this podcast. Just be honest, so the best thing you can do is to go be a member of OPC. One, you actually get extra stuff out of it. If you like these little pep talks that I do on the podcast that are solo, at the end of every one of my classes, I give you a little pep talk. It's not a mantra, but it's something close. So you can go to opc.me/40, and then you can join OPC for 40 days for $40, and then you can see how great we are. Okay, today is June 25, 2026. It's Bourdain Day.Brad Crowell 3:00  It's Bourdain Day, and this is.Lesley Logan 3:02  A quote from Mr. Anthony Bourdain: "If I'm an advocate for anything, it's to move as far as you can, as much as you can, across the ocean or simply across the river, walk in someone else's shoes, or at least eat their food. It's a plus for everybody." Anthony Bourdain backed up his words with action, all the while urging us to do a lot more than simply try new foods in exotic places with fascinating strangers. He desperately wanted us to break out of our comfort zones and see the world in person through the eyes of people we would never otherwise meet. Watching his TV shows, first No Reservations, and then Parts Unknown, enabled us to spend time with the real-life explorer who trotted around the world in search of, well, the things that make us all human: food, yes, but also love, spirit, and passion. Bourdain, who suffered from depression, took his own life in 2018 at the age of 61. "Anthony was my best friend," tweeted French chef and close friend Eric Ripert at the time. "Exceptional human being, so inspired and generous." Ripert, along with another longtime friend, José Andrés, who does some amazing work in this world, declared June 25, Bourdain's birthday, Bourdain Day in 2019. So, if you are thinking of suicide, or worried about a friend, or in need of emotional support, the Lifeline Network is available 24/7 across the US. Call 800-273-8255. I think there's also a short number, I feel like there's a short number that you can call, but we had a dear friend.Brad Crowell 4:20  You can call 988 in the United States.Lesley Logan 4:22  Thank you. Yeah, yeah, who worked with a suicide prevention network in Nevada. And life's really hard right now. It's harder than people think. You look at people and they seem to have it all together, and they don't. A lot of people are tired, a lot of people have a lot going on. So reach out to a friend you haven't heard from or talked to in a while. You just never know. You might help them out, but also make sure you have these numbers, because there are people who are experts who can also support.Brad Crowell 4:49  Yeah.Lesley Logan 4:50  Upcoming travel, Brad, predict this, because what, go ahead, Brad.Brad Crowell 4:54  Yeah, Anthony Bourdain was very inspirational for me. He was living the travel bug that I always had, and when I was in college, my friend and I used to watch his show every single week, No Reservations. I just loved that he was so angry at his producers in that show, and he would get so pissed about cursing and smoking cigarettes on TV. I guess it wasn't live, but on TV, and then.Lesley Logan 5:23  They could just edit it out.Brad Crowell 5:24  hey could have edited it out, but they didn't. Yeah, it just was really inspirational for me. And then he did some amazing stuff too. He was in Beirut when that.Lesley Logan 5:36  Yes! And then also, don't forget his wonderful documentary about food waste.Brad Crowell 5:40  Yeah, food waste.Lesley Logan 5:41  If you haven't seen it, you must see it.Brad Crowell 5:43  It's called Wasted!Lesley Logan 5:44  I think it's called Wasted!Brad Crowell 5:45  Yeah.Lesley Logan 5:45  We actually watched it, and the next day he died by suicide.Brad Crowell 5:48  Yeah.Lesley Logan 5:49  That was really tragic, and that documentary stuck with me. So it's really, really important, because we all need to be aware. In certain countries, they're doing a much better job about food waste than we are. Go Japan! You were commenting from the documentary, so yeah, for me.Brad Crowell 6:03  It was amazing because I never was a chef, but he worked in the food industry, I worked in the food industry, and I got his book Kitchen Confidential when I was in my early 20s. I just thought he was amazing. So, yep, in honor of Anthony Bourdain, and as Lesley was mentioning, if you or anyone you know is suffering with suicidal thoughts, there is support out there for you.Lesley Logan 6:28  Yeah.Brad Crowell 6:29  Yeah.Lesley Logan 6:29  In other news, there are no spots left in Elevate. Every single week in the last few weeks that you've heard that there are spots was a lie.Brad Crowell 6:37  They are sold out.Lesley Logan 6:40  For 2027 anyways. We are already taking applications for 2028. We'll be able to let you snag your spot and reserve it, and all that stuff. But we're going to have a wonderful Q&A call this summer on July 9, I believe it's at 1 PM Pacific time. You can go to lesleylogan.co/elevate to get on the waitlist. We'll have that call information, and you can register for the call. Oh, I should do ll.co/waitlist. Actually, sorry, my producer is doing this in real time, everyone. Anyways, what I want you to do is get on that waitlist, because I do update you monthly on when we have dates and when we're accepting applications, and when you can deposit. I know that 2028 will fill up as soon as we open up those applications, but that means you have a whole year-plus to protect those dates like your life once I figure out what they are. Lesley Logan 7:31  summer tour is coming, but the tickets are available. They've been available for a few weeks, actually a month to be precise, and many cities are sold out. You're like, "Lesley, now that I know you record this in the past-future, how do you know?" Because I do! When we were in Arizona, we actually met many people who were like, "Oh, I'm going to Tucson," and I was like, "Okay, we're probably out of spots in Tucson." So I know that some of these slots are sold out. You want to go to opc.me/tour. Our tours are sponsored by the wonderful Balanced Body and Contrology company. Balanced Body is celebrating 50 years, so it's a really big year for them. It's kind of amazing what they're doing, and it's really special. So I want you to make sure that you join us, because Balanced Body allows our tours to go to more than six places and to do it with a lot of fun. We're bringing Contrology products into the studio so you can try them out. And if you're new here...Brad Crowell 8:25  Welcome.Lesley Logan 8:25  Hi! We also have Pilates flashcards. Did you know that we do? You don't have to be a Pilates instructor to love them. They're actually really wonderful for helping you have access to great Pilates where you are. They're so great, in fact, that people steal my images all the fucking time to put them in their shitty books, but you can get the real thing with the best information that has been edited many times and has quality videos at opc.me/flashcards. Sorry, I'm a little pissed off over here about something, but I am. If you follow me on Instagram, you know how long this has been going on, and just as we were about to hit record, I found out another fucking person is stealing my images from my flashcards.Brad Crowell 9:08  Three more people.Lesley Logan 9:09  Three more people.Brad Crowell 9:10  Yeah, so it's a thing. That's crazy. Anyway, you should know what's crazy.Lesley Logan 9:16  Is that they thought someone wouldn't find out? You know what I mean?Brad Crowell 9:21  I mean, maybe they just don't care.Lesley Logan 9:22  Maybe they don't care, or they're like, "Oh, she only has like 30,000 followers, so no one will know." But my followers know me, and even people who don't follow me are telling me, because I am recognizable at any rate. But you can get my flashcards, the real deal, and support a small business who is going to take on some of these big-ass companies, because there is a company that is a big name that we're about to take down anyways. I'm excited about it. Lesley Logan 9:49  Before we get into... we used to do audience questions here. If you're new, you don't know that, so this is not a new thing for you. But if you're old and you're like, "Oh, I just popped in here on this one," we don't do that anymore. We answer questions on YouTube at 9 AM Pacific Time Live, and that is where I answer them. If you're a member, I answer questions wherever you are a member, so as long as it's part of your membership, right? If you're an agency member, you can ask business questions there. If you are an OPC member, I answer personal Pilates questions there—I answer all those. Plus, there's YouTube, and YouTube is free. People don't know that, but it is. It's free. You have to watch, according to one comment, a diabolical amount of commercials, but it's free. Yes, "diabolical" was the word that was used. However, what we decided to change this to is many of you want to help out people in your life, but often don't know how to help, and there are so many different shitstorms in the world, like, which firestorm do you help with? The reality is that you can help either by just sharing with a friend who needs to hear that this charity exists for them, or you can share your time, or you can share it on your platform, or you can give them money, even $2. Lesley Logan 10:55  So, because June is Pride Month, we are going to wrap up the month's theme with another wonderful LGBTQ+ charity. This is the Prism Foundation, and it was founded in 2021. The Prism Foundation was started to organize and execute initiatives for the LGBTQ+ community in the state of Arkansas, using a multifaceted approach to achieve the following outcomes: increase access to affirming and comprehensive healthcare, align resources that address barriers to care and health disparities among the community, and create safe spaces for both virtual and physical activities and services that serve LGBTQ+ Arkansas.Brad Crowell 11:32  Correct me if we're wrong here, but I think it's Arkansans.Lesley Logan 11:35  What is also exciting, because I was doing some research on them, they are also really aware of what is happening in the states that are surrounding them that are affecting trans people. Part of their vision is: "We are increasing access to healthcare as top of our priorities. We're also focused on creating pathways to fulfill our basic needs, including overcoming barriers to legal aid services and developing supportive community spaces physically and virtually." Lesley Logan 11:59  I think this is really important because unfortunately, and at the time of this recording, there have been some awful things that have been said about trans people from the government that we are under in this country. I won't even repeat his words, because they are too horrible to repeat, that he said this week. But we need to be protecting our people who are different than us, because the fucking people who are taking from you are billionaires. So support the LGBTQ+ people in your area, because one, they are beautiful human beings, and two, they are always there supporting.Brad Crowell 12:39  That's true, there's very much of an activism mentality in that community.Lesley Logan 12:45  Yeah.Brad Crowell 12:45  Really like.Lesley Logan 12:46  And also, my goodness, they have to be tired. I'm sure they are. Anyways, I really like what that Prism organization is doing. I think it has to be hard to do what they do in the areas that they're doing it, so if you want to support, there you go.Brad Crowell 13:05  You can go to their website at arprismfoundation.org to read more about what they are doing and how you could support them.Lesley Logan 13:14  And if that is not your area, because you're like, "I'm not Arkansan," or "I'm not in the Midwest," then look up ones in your area that are doing something locally for you, because there is always a local outlet of something, like we've talked about before on this podcast. We love supporting a restaurant because Bronze Cafe—everyone who's local to Las Vegas who listens to this show, when you buy meals from them, they support the LGBTQ mental health community center here.Brad Crowell 13:38  If you have an organization that is doing good things that we should find out about, and you want to be featured on the pod, call us and leave us a voicemail.Lesley Logan 13:49  I love that. Then it's your favorite charity.Brad Crowell 13:52  At 310-905-5534 and tell us why they're amazing. You can also submit wins, by the way, at beitpod.com/questions so that we can get you in on the Friday episode.Lesley Logan 14:09  Times now, Brad, I have had people tell me that they heard their win months after they submitted it, and it really made their day because they were having a rough day. So I tell people this. Also, just so you know, we've changed the Friday FYF. I bitch about something, and then you were gonna come, but we haven't had a chance for you to bitch about something.Brad Crowell 14:30  Oh, yes.Lesley Logan 14:31  Which is what we do at our other communities, and then I celebrate a win, and then I share their wins. That's cool, and I do a mantra, so we had a change to it because it's quite nice. Maybe my new "need a moment" is that all these people use my fucking image.Brad Crowell 14:46  Well, we'll save that for Friday's episode. Stick around, we'll be right back. Brad Crowell 14:51  All right, now let's talk about Mr. Adrian Starks. Adrian is a professional speaker, voice narrator, and host of the Your Purposeful Life podcast, who openly embraces his authentic, unpolished self, including his fun side as a comic card and superhero fanatic. Having shed the rigid suit-and-tie expectations of his early career, Adrian is deeply protective of the energy he puts into the world, intentionally choosing to step away from the microphone rather than record an episode if he's having a bad day. So, good vibes, right? As a fellow human seeking purpose, he helps his audience navigate what he identifies as the three continuous cycles of purposeful living, and encourages people to make a mess, figure out what works, and ultimately have fun with their journey.Lesley Logan 15:36  Well, we love mess over here. We love messy action, and we're so big on that. Yeah, I also love... I mean, we had a great conversation about evolution, but one of the things we talked about is he said when we try to make things perfect when they're not meant to be—well, nothing's supposed to be—there's going to be major resistance because everything has to flow a certain way. He used the metaphor of salmon noting their journey upstream against the flow of the river is what ultimately exhausts them, and I think that's so true. I think we try to get things to be so perfect, just like, you know, we make it too precious, and you kind of hold on to it too tight. Then you aren't able to hear amazing things or be curious to go a different direction, you know what I mean?Brad Crowell 16:19  I was just talking about the idea of, like, the more effort you put into controlling something, the more it slips through your fingers. And yeah, I mean, I totally get that. Here's how I equate this. This is going to be an amazing parallel for all you ultimate frisbee players out there, of which I know I'm speaking to the right audience. Obviously.Lesley Logan 16:40  I'm sure we have a good two.Brad Crowell 16:42  Clearly, clearly the right audience. I grew up playing very, very competitively, playing ultimate frisbee, and whenever you were gonna throw the frisbee all the way down the field—the disc, as it were, if you put all of your might into that throw, that huck, as it were, is what we would call it, inevitably, you would mess it up. It would curve to the right, or go out of bounds, or whatever. But if you took a half a second before that huge throw, and you just eased and paused when you threw, you paused, and then just let it happen—it would go where you wanted it to every time. It took a long time, and I could always tell as soon as I released the disc, like, "Oh man, I did not do that right." I feel like life is like that too. When you are forcing it, things do not go the way that you want them to, but when you go with the flow, you know, while you're directing it, then things seem to happen a lot more organically, usually. All the things, right?Lesley Logan 17:49  Yeah, it's like a tough balance, right, because.Brad Crowell 17:52  Still have to direct it.Lesley Logan 17:53  Well, because you don't want to just be blowing with the wind, but you also need to feel the flow, right? Like, there are some obstacles that tell us, like, "Not that door," right? That doesn't mean it's a stop sign, it's just like a doorway, like, "Nope, not that door." And I think it's like really understanding, you know, why are you doing this? Why are you doing any of this? Because if you can keep your "why" in mind, it can keep the perfection from taking over, because perfection will honestly end up making something so clean and perfect, no one wants to touch it and do it, or they don't really know what it is, and it's exhausting. It's exhausting to be perfect. Lesley Logan 18:30  Oh my god, there's just certain people in my life, whenever I see them, I'm like, "How long does it take them to get out the door?" Because we just saw someone this past weekend at an event, and every time I see her, I'm like, she's so perfectly coiffed, it must take forever to get out the door, because there's not a hair amiss. The outfit is... the nails match the shoes match the... I mean, like all of it. I'm like, I know how long it takes to get my nails done, so they're just gonna be what they are for four weeks. So, I don't know, I'm just saying this is... if you want to be my friend, don't be perfect, okay?Lesley Logan 19:06  The last thing I'll say is he explained that when we go against the grain of what our purposes are, it creates major resistance that makes us feel like we're not worthy. So, hello, my people who feel imposter syndrome, it's because you're going against the grain of your purpose. If we're truly good at where we are, while we always can improve, we don't need to be perfect. There is this thing... "improve" is the wrong word. We are always... this is something that happens with Pilates instructors that I meet. You always are going to be learning. There's never a point that you're not learning, but there's a difference between chasing down every single person to go through their version of a program with, and also just learning from the body in front of you today. You know what I mean? Every time I teach a new person, a new client, I learn a new way of explaining something. Today we were doing OPC spring training, and this wonderful person asked a great question. I was like, "You know what, I've explained this before, but never to a person with that brand of equipment, with that years of experience, with that understanding of the exercise." So even I am learning something I already know in a different way so I can explain it. It's just... there's ways to learn and improve yourself without having to constantly feel like you've gotta sign up for this next thing, you know? So, anyways.Brad Crowell 20:21  Stay tuned, because how do we know what our purpose is, you know? How do we even know if we're going against the grain? Stick around, because we're going to talk about that in the Be It action items. Brad Crowell 20:32  But what I really wanted to talk about myself was grief, which is interesting because it was an interesting topic that y'all skipped over. You were talking about grieving, not just like a person who might no longer be with us, or obviously a pet or any of that, but even an experience that was supposed to happen, but it didn't, you know? And you were very excited about it, or you had a lot of effort and planning into it. I mean, we know we've been talking about opening a studio for a really long time, and we spent a lot of money, we spent a lot of time at the beginning of this year and last year—beginning of this year like really thinking, planning. I mean, I can't even tell you how many phone calls I made to the city, and I spent hours putting together a plan, a business plan for this. And then three months in, we decided to pause the whole thing because we realized that we were pretty much forcing it, you know, because there was one key thing that was holding us up that was like, "Wait a minute, how are we going to solve this problem?" It was kind of like one of those, "Well, we're gonna... we could... we'll make it work. We'll figure it out. It's gonna..." you know. All of a sudden I was like, "Why do we need to do that? We don't even need to do the studio. It's just gonna cause a lot of stress. And what we could be doing right now is opening a major problem for ourselves." So what we decided to do instead was solve the problem that we would be opening for ourselves first, but that's going to take time.Lesley Logan 22:01  Yeah.Brad Crowell 22:02  Right. So even though we spent this time putting this whole plan together and decided to hit pause, it's interesting because, okay, there's actually another path that is going to set us up for success in the future when we do bring that studio back around. However, it doesn't mean that you don't feel bummed about it. I drive by the location that we picked out, that I've talked with the landlord.Lesley Logan 22:26  I know.Brad Crowell 22:27  And the neighbors, and the city about, and a contractor about.Lesley Logan 22:30  And I envisioned the sign.Brad Crowell 22:32  100 times.Lesley Logan 22:33  I still don't think it's not going to be in that center. I just think it's not that unit. It's just that unit needed way too much money. Yeah, not the rent, but the build-out was like jaw-dropping. It honestly made the grief a little bit easier, I'm not gonna lie, because it was such a "fuck no," you know what I mean? Like, it was just like no fucking way. And so, I do understand there's grief because that's not happening today, and so we still drive by it every single time, but I also think this is where good reflection comes from, too. It's like, in reflecting, it's all out of our control—the parts that are the obstacles, yeah. So I go to bed knowing we did the best we could with what we had in the moment, and had we not had this other stupid bill come through that we're like, "That's a fuck no," we probably would have forced the salmon up the stream a little bit. I think so, because we definitely.Brad Crowell 23:34  Would have.Lesley Logan 23:34  Anyway, would have made it work, but it would have been a hard stress.Brad Crowell 23:38  More complicated than it needed to be. Yeah, but.Lesley Logan 23:40  I do think there is a way you have to grieve changes. We have Elevate members who are like, "I'm grieving the teacher I used to be," because they used to just narrate a Pilates class, for lack of a simple thing. And it's like, "Well, no, now you get to watch it, and you get to see what it is." Part of you is excited because you know better now and you have these more potential possibilities now, but also there was a time that it felt easier, right? And you're a different person when you're in this unknown space. So, like, I'm excited when we open that studio. I'm past the grief thing, but also sometimes I look back at that studio, it would have been really great if it was a Pilates on it already.Brad Crowell 24:19  Yeah, well, that's the thing. You know, you were talking about how grief doesn't really go away because you had built a mental pattern around a person or a thing or an experience that was supposed to happen. You had built that into your thinking, and what ends up happening over time is we think that way a little bit less. It doesn't mean we don't think about the thing, but the expectations that we had alter, they shift, right? And so, you know, what Adrian was talking about was someone, I think he was talking about someone who died, if I recall, and he said sometimes he just needs to embrace when that emotion comes up. He embraces it, he leans into it. He's like, "It's okay for me to feel this right now," and he encourages letting that emotion flow for multiple reasons. It's a testament to how someone or something impacted you, but also it's really important to feel those emotions. So.Lesley Logan 25:16  Yeah, it's hard. I don't know, it's like there's certain... you know, it's really interesting, like there's certain people, places, or things that you grieve in different ways. Our LA studio, I don't ever look back and have tears, like I'm sad with that studio, because it was the right thing to do to make the change, but I do miss having that cute little space.Brad Crowell 25:37  Yeah.Lesley Logan 25:37  You know, I miss it. Yeah, I think back of it fondly, not tears, like, "Oh, I don't have that place anymore," but like, "What a fun two years I had in that space." It was such a... like a treehouse, you know. So, grief doesn't always have to be devastating either, but you have to feel it. We have some great grief podcasts, by the way. Haven't had any recently, but the two that we had were so good: Kim Hamer and another woman... I want to say Kara, but I don't think that's what it was. She's like Coach Something, and they're both on grief. Kim Hamer has a wonderful book on 100 Acts of Love, and her episode about her husband and that grief was so interesting, and what she has done. She was so raw and wonderful and thoughtful. And then there was a woman before her in the episodes, and I'm just talking like as if it's going to come back to me, she actually, unfortunately, watched her husband die, and then she went through all this grief and she was like, "How come this is happening, and why am I not over it?" She literally became a grief coach.Brad Crowell 26:42  Yeah.Lesley Logan 26:42  I want to say it's Kara, but it's not.Brad Crowell 26:44  I have no idea.Lesley Logan 26:46  Anyways, our wonderful producers will figure it out, I'm sure. But you can just go into our catalog; it's definitely in the first 200 episodes. Good luck! Well, here's the thing: if you can find Kim Hamer, it's within two months of Kim Hamer that I remember. So, okay, we're gonna get into our Be It action items, and I can see Brad is going to Google that.Brad Crowell 27:05  Yeah, one was Krista St-Germain.Lesley Logan 27:08  That's the one.Brad Crowell 27:09  And the other was.Lesley Logan 27:12  Kim Hamer. Kim Hamer! So sorry, replace Hamer everywhere I said Scott. There you go.Brad Crowell 27:23  All right, stick around. We'll be right back. We're gonna dig into those Be It action items. Brad Crowell 27:29  All right. Well, welcome back. Let's talk about those Be It action items that we got from Adrian Starks. What bold, executable, intrinsic, or targeted action items can we take away from your combo, Adrian? It's weird to call him Starks. Starks, it sounds like he's like... like.Lesley Logan 27:48  Tony.Brad Crowell 27:49  Yeah, but I was thinking like a football player, like the way that you.Lesley Logan 27:52  I just want to go "Adrian," that's all.Brad Crowell 27:54  Starks redefines the word goal, and I've really loved this, y'all. He's so full of these quippy things that are so applicable, and this one really blew my mind. He said, "I love a goal, but I redefined it with the acronym of Get Out and Live, Get Out and Live." And I was like, "Wow, that's really great." I love that he views goals not as rigid markers but as triggers to move outside of one's comfort zone, scare yourself a little bit, and then break a rut. He suggests regularly asking yourself, what is actually going on here? What am I not happy about? What do I actually want? Specifically focusing on immediate desires rather than five-year plans, he recommends detoxing from social media for several days at a time to avoid the world of comparisons that definitely leads to self-doubt and imposter syndrome.Brad Crowell 28:51  Imposter syndrome, yeah, exactly.Lesley Logan 28:53  Comparison is the thief of joy.Brad Crowell 28:54  Comparison is the thief of joy. What about you?Lesley Logan 28:58  Well, he said your purpose in life is not something you find, it's something that you do, and it's going to change. It's going to evolve with time, and I couldn't agree more. It's so funny. Recently, I posted pictures of myself as a brand new Pilates instructor. I actually wrote a whole series called Outgrowing Yourself, and it's either already come out or it's coming up. No idea. I think it already came out, outgrowing your old version of yourself. And it's so funny, because I don't look back at her going, "Oh my god." I mean, when I said, "Oh my god, I look so young..."Brad Crowell 29:27  You look like a child.Lesley Logan 29:28  I look like a child. I was 25, but I think about what her goals as a new teacher were to where I am right now, and I can say looking back I never have thought, "Oh my god, I'm no longer living my purpose," because my purpose has evolved as a teacher. Because I've evolved in the more that I know, and the people that I teach, and the things that I'm drawn to. There's things that people like, "Don't you want to do this?" and it's like, "No, that's a no, I don't." And even right now people like, "Oh, what about next year?" I'm like, "I think I'm staying home a lot, actually a significant amount of time. I'm staying home." And they're like, "Oh, really?" And it's like, "Yeah, because if you do take the time to get to know yourself, and you do stay aligned with what you want, and you do stay aligned with your purpose, your life has to evolve." And then, because that evolves, and your purpose evolves, I'm like, "My life has to reflect what I'm doing, and then what I'm doing then takes me to my next thing, which means my life has to reflect what I'm doing, and so..."Brad Crowell 30:26  I agree with you on this, but also let's go back to his statement, because I think I remember trying to figure out, like, what am I going to do with my life, or what's my purpose? And we all know that it's important to have purpose in our lives, but I also think a testament to this is the conversations that I've had recently with my parents, who just retired.Lesley Logan 30:51  Yeah.Brad Crowell 30:51  Right. And then the interview that we had with the retirement coach, whose name I'm not recalling, but it was in the last 100 episodes. Lesley Logan 31:01  Definitely. It was definitely, was it this year?Brad Crowell 31:04  But the point is that we think purpose is just going to find us, and we're gonna be like, "Oh my god, that's what I'm here for, that's the thing," right? Instead, what clearly seems actionable is purpose is something that we are out there doing, and whether or not we chose to do it, we're still out there doing it. I mean, I think about my parents with their job, and the thing that was keeping my dad focused on the job was the job. Ultimately, if you step back and look at that, it's not necessarily like whatever... I don't even know what the projects were that he was working on.Lesley Logan 31:45  Ever.Brad Crowell 31:46  Yeah, but the point... I mean, I wasn't intimately involved in the company they work for, so I don't actually understand all the nuance of the things, but he built that purpose over a career of 42 or 43 years, and then now all of a sudden he's thinking about ending it. It doesn't matter how mundane the job is, he's, "Oh, what am I going to do with myself after this? I'm not sure, I don't know," you know. And so that's where we find ourselves unwilling to make a change as well, but then you have... that's like.Lesley Logan 32:16  No, I want to argue with you a little bit, and I'm glad your dad doesn't listen to this podcast. I feel like he did what a lot of people his age did, which is like, "This is my job," and that job became the purpose. Yeah.Brad Crowell 32:31  But that's the point of what Adrian said.Lesley Logan 32:33  But I don't think so, because I think it goes to that saying: if you don't have goals, someone will make their goals your goal, and so I feel like.Brad Crowell 32:43  Your purpose can be inadvertent. Yeah, if you don't take control of what you do, then your purpose will be defined for you, or it can accidentally become your purpose. Yes.Lesley Logan 32:53  And if you don't like it, then you're the person going, "Why is my purpose just to do this project for this many years?" Where I think it's important is this is where self-reflection is so important, because when you self-reflect, you are aware of when you are outgrowing something, or you are being called into something. I don't know if we had a conversation with Adrian, but I definitely had a conversation, and I wrote a newsletter on it, is that a lot of people in the Pilates industry, like, "I need to figure out what my space is in this industry," and it's like, never do that, don't do that. Because no one that you admire ever sat and goes, "What is my little circle in this industry?" No, they went out and carved their path, they created their thing. There'll be an episode coming out that hasn't already with me on Balanced Body's podcast, where they're like, "You carved out this thing." I'm like, I had to, I had to create the thing that I needed. Some of you are already living your purpose, but you actually are looking at other people and going, "I need to look like them," and you haven't taken the time to reflect back, going, "Actually, the thing that I'm doing is the thing that's my purpose, and it's helping these people. And so now that I'm aware of that, I amplify that." Because you're out there amplifying and doing it, it will evolve, because you will continue to hone in and understand and be curious, and change things. So either it inadvertently finds you, and you're doing someone else's purpose, and they'll be grateful, or you discover what it is. But if you look inside.Brad Crowell 34:20  But that's... yeah, it goes... you were both talking about self-reflection, but it goes back to, you know, your purpose in life is not something you find, it's something that you do.Lesley Logan 34:29  Yes.Brad Crowell 34:30  And it is also... it's a change and evolve over time.Lesley Logan 34:33  It's kind of like those movies where the person goes out in seek of what their purpose is, but really their purpose was there all the time, but they weren't taking the time to see that it was there. Go self-reflect anyways. Anything else, Brad?Brad Crowell 34:47  Yeah. He said with purpose you can navigate and make adjustments, right? And he talked about figuring out what actions match the frequency and energy of where you're at right now.Lesley Logan 34:57  Yeah, that's true. That's great.Brad Crowell 34:59  Yeah, I mean, we'll just leave it... we'll just leave that there. Go back and listen, because...Lesley Logan 35:04  Adrian is great.Brad Crowell 35:05  Yeah, he's great.Lesley Logan 35:05  And I, by the way.Brad Crowell 35:06  He does voice acting. How cool.Lesley Logan 35:08  Well, let's listen to his voice.Brad Crowell 35:09  Yeah, it's amazing.Lesley Logan 35:10  Honestly, like, he should really write sleepy stories, like those sleep stories. I would listen every day.Brad Crowell 35:16  Yeah.Lesley Logan 35:17  I also would even listen to him share bad news with that voice, because it's just like, you know, like the BBC type, where it's just matter-of-fact, you know what I mean? Like, I think I could be like, "Okay, well, we're not all gonna die, so there we go." Adrian, thanks for being you. Thanks for being back. You guys, I'm Lesley Logan.Brad Crowell 35:34  And I'm Brad Crowell.Lesley Logan 35:35  Share our episodes with a friend who needs to figure out what their purpose is, and then leave a review. Yes, and then send in your win, because you're someone who likes this podcast, or someone likes a checklist, and I just gave you three things that are easy to do, easy to check off. You're gonna feel super successful in your day, so then you can go Be It Till You See It.Brad Crowell 35:52  Bye for now.Lesley Logan 35:53  That's all I got for this episode of the Be It Till You See It Podcast. One thing that would help both myself and future listeners is for you to rate the show and leave a review and follow or subscribe for free wherever you listen to your podcast. Also, make sure to introduce yourself over at the Be It Pod on Instagram. I would love to know more about you. Share this episode with whoever you think needs to hear it. Help us and others Be It Till You See It. Have an awesome day. Be It Till You See It is a production of The Bloom Podcast Network. If you want to leave us a message or a question that we might read on another episode, you can text us at +1-310-905-5534 or send a DM on Instagram @BeItPod. Brad Crowell 36:36  It's written, filmed, and recorded by your host, Lesley Logan, and me, Brad Crowell.Lesley Logan 36:41  It is transcribed, produced, and edited by the epic team @desenio.co.Brad Crowell 36:45  Our theme music is by Ali at Apex Production Music, and our branding by designer and artist Gianfranco Chofi.Lesley Logan 36:52  Special thanks to Melissa Solomon for creating our visuals,Brad Crowell 36:56  Also to Angelina Herrico for adding all of our content to our website, and finally to Meredith Root for keeping us all on point and on time.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Chef Brian Lewis is the founder and CEO of Full House Hospitality Group and a three-time James Beard Award finalist for Best Chef Northeast, with nominations in 2018, 2022, and 2025. A Culinary Institute of America and Johnson and Wales University graduate, he apprenticed under Jean Louis Palladin, Marco Pierre White, and Eric Ripert before becoming the founding executive chef of Richard Gere's The Bedford Post Inn, which earned Esquire's Best New Restaurant in 2009 and an Excellent review from The New York Times. In 2015 he founded Full House Hospitality Group, which now operates The Cottage in Westport and Greenwich, Connecticut, and OKO in Westport and Rye, New York, with 125 employees across four locations.This episode opens with a story about a job interview that most chefs would have walked away from. Lewis did not walk away. He secretly prepared an eight-course meal before anyone asked, controlled the entire tasting, and landed the role that gave him what he calls a PhD in opening and operating a restaurant from the ground up.How he built Full House Hospitality Group around a single principle: only expand when operations can thrive without you in the roomWhy empowering teams with genuine autonomy inside defined guardrails is the only leadership model that scales across four restaurants and 125 peopleHow strategy and psychology replaced technique as his primary tools when he made the shift from chef to CEOAndré Natera and Brian Lewis cover the identity shift required when a chef stops being the creative voice in the kitchen and starts leading other chefs to express theirs, the role of kindness as a non-negotiable management standard, navigating reviews and social media pressure across multiple concepts, and the research trip to Japan that preceded the launch of OKO. The episode closes with rapid fire kitchen gear, stocks and dashi minimalism, and the chef Mount Rushmore.GuestBrian Lewis on Instagram → https://www.instagram.com/brianlewischef/Full House Hospitality on Instagram → https://www.instagram.com/fullhousehg/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

In this episode of the Cannabis Accounting Podcast, host Raymond Guns sits down with @luna_stower (Luna Stower), founder of Luna Stower Strategies and cannabis brand-marketing expert, to explore what it actually takes to build credibility and lasting impact in this industry.Luna was employee #1 at both Jetty Extracts] and Ispire Vape, helping navigate two very different public exits. She has been working with cannabis for over two decades, is a certified Ganjier, sits on the NCIA board and multiple other industry organizations, and consults globally across the Americas and Europe.Luna opens up about:

This is a Vintage episode from 2008.Why This Episode MattersStephanie Izard joins the show just after winning Top Chef Season 4, while the moment is still fresh and the career shift is just beginning.She gives a candid look at how Top Chef compares to real restaurant life: the parts that felt authentic and the parts that felt more like high-pressure catering.The conversation captures Izard before her later restaurant empire, as she talks about searching for the right space for her next restaurant in Chicago.There's a strong discussion of kitchen leadershipIt also preserves an early moment in the public conversation around women in professional kitchens, with Izard reflecting on becoming the first female Top Chef winner.The BanterMark Pascal and Francis Schott open the show reflecting on Francis's first trip to The Cheesecake Factory, using it as a springboard for a funny but pointed conversation about chain restaurants, fake food, seasonality, and what happens when restaurants pretend convenience is quality.The ConversationFresh off her Top Chef win, Stephanie Izard talks about the surreal aftermath of the finale, what the show did and did not capture about real chef life, and how she handled the pressure of leading in competition. She reflects on cooking with Eric Ripert as her sous chef, the heartbreak of ingredient mishaps, and the realities of being judged on national television. Izard also shares her thoughts on kitchen culture, respectful leadership, women in the industry, and her plans to open her next restaurant in Chicago.Timestamps00:00 – Francis reviews his first Cheesecake Factory experience09:00 – Stephanie Izard joins the show after winning Top Chef11:00 – Is Top Chef like restaurant life? Eric Ripert as sous chef15:00 – Career momentum, and opening a new restaurant in Chicago18:00 – Kitchen culture, leadership, and female representation in the culinary world24:00 – How real is reality TV?25:30 – Judging the judges, Tom, Gail, Padma and keeping a secret31:50 – History of Top Chef guests on The Restaurant GuysBioStephanie Izard is a Chicago chef and the winner of Top Chef Season 4, becoming the first woman to win the Bravo competition. At the time of this interview, she had recently closed the restaurant Scylla in Chicago and was planning her next venture.InfoStephanie Izard https://stephanieizard.com/Top Chef https://www.bravotv.com/top-chefSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Sunny's Steakhouse | IG | Will Thompson | Chef Aaron BrooksNinja CREAMi | Chris Young videoChef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken OringerChef Eric Ripert's Mindful Cooking book | IG***Salty Chocolate + Tahini Granola3 cups old-fashioned oats½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds)1 - 1 ¼ teaspoons kosher salt⅓ cup honey3 tablespoons maple syrup3 tablespoons tahini (stirred until smooth)2 tablespoons of neutral oil (olive, coconut, avocado, etc.)1 teaspoon vanilla½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each)To finish:⅓ - ½ cup mini chocolate chips or chopped dark chocolateFlaky saltLight dusting of lemon zestSprinkling of sprinklesPreheat oven to 325°F. Line a baking sheet with parchment.1. In a big bowl, combine the oats, nuts, and salt and stir to combine.2. To a small sauce pot, add the honey, maple syrup, tahini, and oil and warm over low heat while stirring for about 1-2 minutes. Once it is loose and glossy, remove from heat and whisk in the vanilla, cinnamon and cardamom.3. Pour the wet mixture over the bowl of dry and mix with a rubber spatula until fully coated.4. Transfer the mixture to the parchment lined sheet tray, gently press into an even layer, about ½ - 1 inch thick, and place in the oven. 5. Bake for about 25-40 minutes, rotating halfway, until it's light golden brown and toasted. Do not stir. (I know this is a wide range of time. We enjoy it a little chewy so I err on the side of 25-30 minutes rather than the longer time.)6. Remove from the oven, and evenly scatter the chocolate, salt, lemon zest and sprinkles over the top. Let cool on pan - it will firm up as it cools. Once it cools, you can break it up into pieces and store in a resealable bag or covered tupperware container. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

This weeks guest is Angelo Solimando who joins us from Costa Rica. Currently, Angelo is the Bar Manager at the brand new 2 Michelin Keys Resort Nekajui, a Ritz-Carlton Reserve. With Italian roots and a Bachelor's Degree in Hotel & Hospitality Management, Angelo has over 20 years in the industry, nine of which have been with The Ritz-Carlton Hotel Company. He has held key roles at prestigious properties, including The Ritz-Carlton Abama in Tenerife and The Ritz-Carlton Grand Cayman, gaining deep expertise in luxury hospitality. A certified WSET Level 3 wine and spirits professional, Angelo has earned global recognition for his mixology skills, including being named Diageo World Class Cayman Islands Champion and a Global Finalist in Shanghai (2024). He was also featured at Tales of the Cocktail 2022 within the Marriott International Events and placed second globally at the Mount Gay International Competition in Barbados in the same year. At Blue by Eric Ripert within The Ritz-Carlton Grand Cayman, Angelo contributed to the restaurant's #1 ranking in La Liste Caribbean & Latin America and its Forbes 5-Star award—helping the resort become the Caribbean's first and only Forbes Triple Five-Star property. Angelo's favourite cocktail is the Negroni. Favourite spirit: Bourbon. Beside his passion for the bar world and the sustainable practices behind the bar, Angelo loves scuba diving, long hikes, and photography. @angelosolimando A big thank you to Jean-Marc Dykes of Imbiblia. Imbiblia is a cocktail app for bartenders, restaurants and cocktail lovers alike and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Contact the host Kypp Saunders by email at kyppsaunders@gmail.com for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kyppsaunders@gmail.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

In the third episode of our Great Coaches series, Kelly sits down with Eric Ripert, chef and co-owner of Le Bernardin, whose three Michelin stars pale in comparison to his journey from surviving brutal kitchen culture to creating something entirely different. Through stories about the legendary cruelty of mentor Joel Robuchon and the moment Eric realized he was becoming someone he didn't recognize, he reveals how the restaurant industry's tradition of abuse nearly broke an entire generation of chefs. This conversation delves into the hard-won wisdom of a chef who discovered that kindness isn't weakness—it's the secret ingredient that changes everything. Eric's book (written with Veronica Chambers) which was mentioned in this episode is: 32 Yolks: From My Mother's Table to Working the Line Also mentioned: A Return to Cooking To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Dave makes a boiled chicken, one of his favorite ways to prepare a meal (2:37). While it boils, he recaps Episode 1 of the new season of Netflix's Dinner Time Live With David Chang—the sandwich episode featuring Joe Manganiello and Joel Kim Booster (7:01). He answers an “Ask Dave” about pop-up restaurants (43:33), and closes by taking his versatile boiled chicken international (48:44). Watch Dinner Time Live: https://www.netflix.com/title/81748864?source=35&fromWatch=true  Watch our episode with Bobby Flay: https://www.youtube.com/watch?v=KbcfmhMQ63g  Learn more about Le Bernadin: https://www.le-bernardin.com/  Watch Loot: https://tv.apple.com/us/show/loot/umc.cmc.5erbujil1mpazuerhr1udnk45  Watch Chrissy and Dave Eat Out: https://www.hulu.com/series/6380a545-1f83-4f59-bff7-ebf35bd5a1e7  Learn more about The Joint: https://jointseafood.com/  Watch how Eric Ripert makes his croque monsieur: https://www.youtube.com/watch?v=3Gd84REWz7k  Learn more about Primanti Bros: https://primantibros.com/  Learn more about Shima (DON'T JUST ORDER THE SANDWICH, PLEASE): https://www.shimajapaneserestaurants.com/  Learn more about White House Sub Shop: https://whitehousesubshop.net/  Learn more about Andrea Petrini's Gelinaz: https://gelinaz.com/  Learn more about Cook It Raw: https://www.eater.com/2011/12/16/6629185/inside-cook-it-raw-where-the-worlds-great-chefs-gather  Learn more about The Alinea pop-up tour: https://www.thealineagroup.com/our-20th-anniversary-the-tour  Learn more about Fable: https://us.fable.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 Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textJoël Robuchon was more than just a chef — he was a culinary icon whose influence reached far beyond France. With over 30 Michelin stars to his name, he was the most decorated chef in history, yet he always championed simplicity, precision, and respect for ingredients. From his famous pommes purée to the innovative Atelier de Joël Robuchon concept, he forever changed the way the world experienced French cuisine.In this episode of Fabulously Delicious: The French Food Podcast, we dive into the extraordinary life and legacy of Robuchon. From his early years in Poitiers to becoming the “Chef of the Century,” we explore how he combined discipline, creativity, and passion to set new standards in the kitchen. His story is one of hard work, groundbreaking ideas, and an unwavering pursuit of perfection.We'll also hear some of the most heartfelt tributes from chefs, protégés, and even world leaders who were touched by his talent. From Emmanuel Macron to Yannick Alléno and Eric Ripert, their words reflect the immense respect Robuchon commanded in the culinary world. These voices remind us that while he may be gone, his influence continues to inspire chefs and food lovers everywhere.So pour yourself a glass of wine, slice into some good French cheese, and join me as we celebrate the life of Joël Robuchon — a man who proved that cooking could be both simple and extraordinary. This is the story of one of the greatest chefs the world has ever known.Support the showLooking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf...

Matt Orlando is an American chef based in Copenhagen. He has worked with some of the World's best chefs, like Eric Ripert, Raymond Blanc, Heston Blumenthal, Thomas Keller and René Redzepi. His first own restaurant, Amass in Copenhagen, set the benchmark for social and environmental responsibility, and he has followed this path since. He grew up in San Diego in California, and after working with some of the most famous chefs in the US, he joined Heston Blumenthal at The Fat Duck in the UK, followed by years of work at Noma in Copenhagen. Matt Orlando is now planning his next restaurant in Copenhagen, opening in the fall of 2025. In this podcast, Matt Orlando will reveal all his favourite restaurants in Copenhagen and the rest of the world. These recommendations and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

The BanterThe Guys enjoy a snack and Mark tells the secret of what makes it great!The ConversationThe Restaurant Guys are on location in Charleston, SC at Herd Provisions with owner Alec Bradford and wine director Kellie Holmes. Alec tells how he began cattle farming and grew to running a restaurant. Kellie shares how she selects wine to match the farm-to-table story of Herd Provisions and trains the staff to reflect that story.The Inside TrackThe Guys found the concept of having a restaurant and a wine shop familiar, but Herd's butcher shop and cattle farming takes it even further! When you are invested in a project, it's incredibly personal.“ I take it very personally, but it is incredibly gratifying. The best day I ever had was the first time I sold a steak at a New York restaurant (to Eric Ripert of Le Bernardin). He does a great food and of course, Eric is not well known for cooking steaks, but he took three ounces of tenderloin and some caviar, and he called it surf and turf.  I think I did a backflip in my mind for sure. That was, that was one of the best days of my life,” Alec Bradford on The Restaurant Guys Podcast 2025BiosAlec Bradford is the owner of Herd Provisions in Charleston, South Carolina, a farm-to-table restaurant and whole-animal butcher shop. Herd's high quality meats are sourced directly from Alec's very own Leaping Waters Farm in Virginia. Since 2004, Alec raises one of the oldest and rarest breeds – Ancient White Park cattle. ______________Kellie Holmes is a restaurant consultant who focuses on the creation and implementation of wine programs in the Southeast and beyond. As Herd Provisions' Wine & Events Director, she runs the wine program for the dining room and retail shop including a wine club and tasting events. She focuses on sustainably produced, small production and minimal intervention wines. InfoHerd Provisionshttps://herdprovisions.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In Part 2 of my high-flying conversation with Charles Joly, some of the topics we discuss include: The 2014 Diageo World Class win that elevated Charles to global bartending celebrity, and the story of the innovative cocktail that put him in the winner's circle. The importance of timing in cocktail builds and presentation and how effective manipulation of timing can play on a guest's anticipation, which Charles refers to as a “6th sense.” The genesis of Crafthouse Cocktails, a ready-to-drink cocktail brand that has its roots way back in 2013, at time when most people viewed the RTD category as either a non-sequiter or a complete heresy. We cover what the very early RTD landscape looked like, how Charles and his team went about designing canned beverage that actually taste like a real cocktail, the decision to partner with leading spirits brands, and even Crafthouse's recent placement on United Airlines. We wrap the conversation by discussing some of Charles' other favorite projects, like Cayman Cookout with chef Eric Ripert, his own line of custom barware, and even his online vintage store side hustle. Along the way, we cover Charles' most important tips for succeeding in a cocktail competition, why Crafthouse opted for a Paloma over a Margarita in their RTD portfolio, a maximalist itinerary for a full day of eating and drinking your way through Chicago's culinary gems, and much, much more.  

February 23, 2005. New York City's culinary elite gather at Gotham Hall. Tuxedoed waiters pass around champagne flutes and decadent hors d'oeuvres, as famous chefs like Eric Ripert and Anthony Bourdain pose for photos and gossip with their peers before the night's main event: an announcement that could change their lives and the fate of America's dining scene. Édouard Michelin takes the stage. His company, Michelin, is one of the world's largest manufacturers of tires, but they also produce a restaurant guide that has dictated the fortunes of European restaurants for over 100 years. Now, the Michelin Guide, and its coveted stars, will be coming to America. When Michelin descends on New York City, which restaurants win? Which lose? And how does the battle itself transform American food culture? Special thanks to Peter Esmond, the former general manager of Per Se and current sales leader at DoorDash; Eric Ripert, chef of Le Bernardin in New York City; and Kathleen Squires, a food and travel writer whose work appears in the Wall Street Journal, Conde Nast Traveler and more. To stay updated: historythisweekpodcast.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

20250124- World-Renowned Chef Eric Ripert Joins Kevin, Cristyne and The Zagats by That KEVIN Show

This week, we chat with Chef Daniel Holzman, who owns Danny Boy's Famous Original, a two-location operation in Los Angeles, California. We spoke with Daniel a few days before the catastrophic wildfires broke out in LA. So, our conversation with Daniel focused on his career, the growth of Danny Boy's and what he has learned in the restaurant business. Danny Boy's locations are currently safe. We would like to recognize Danny Boy's, who has quickly provided sanctuary for those affected. Both pizzerias are feeding the community, firefighters and first responders. More background on Daniel: Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for four years until (at the suggestion of chef Eric Ripert) he attended the CIA. He then accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin (and worked alongside Wylie Dufresne and Sam Mason, among others). He went on to begin what would ultimately become a 10-year culinary journey through some of the West Coast's finest restaurants, including The Campton Place, The Fifth Floor, Aqua and Jardinière.In 2010, he co-founded The Meatball Shop in New York City. The fast-casual mix-and-match menu of meatballs was an instant hit. Five more locations of The Meatball Shop opened in NYC in quick succession, and he also co-authored The Meatball Shop Cookbook, published in 2011.He moved to LA in 2019 to embark on a new passion -- pizza -- and opened Danny Boy's Famous Original, the slice joint of his childhood dreams, in 2021. Describing the years-long his years-long odyssey to perfect the New York-style slice: "As a classically trained chef, I approach pizza with reverence. Pizza isn't fast food; it's one of America's most important dishes. And to understand how to make it great, I deconstructed everything about it. I searched out masters across the country, learned the history, and sampled thousands of pies. I interrogated oven makers, traveled to tomato farms, tried grains from countless flour mills, and experimented with the perfect cheese blend."Since opening, he's received praise from LA Magazine for his "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it"; LAist for being a "NY-style pizzeria that absolutely rips"; and Eater LA, which claimed "There may be no better New York-style slice spot in LA than Danny Boy's right now.” He just opened his second location of Danny Boy's this past summer, and has his sights set on a third.He's also the co-author (with Matt Rodbard) of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. (Some of the questions they answer include: "Why does pasta always taste better in a restaurant?", "When is it okay to cook with frozen vegetables?", and "What is baker's math, and why is it the secret to perfect pastry every time?")Last but not least, he also co-hosts On the Line, a podcast during which he and co-host Chef Amanda Freitag interview culinary innovators.More on the LA WildfiresAmong the horrible devastation from the wildfires in Los Angeles, we know there were pizzerias have been lost. Our new Senior Editor Kate Lavin is reporting on the LA Wildfires and the Pizza Community, including local pizzerias directly assisting the efforts on the ground, as well as Slice Out Hunger, who is rallying pizzerias in a fundraising effort to provide emergency funds. Read Kate's s

Sunny Anderson joins Drew Barrymore to host the "Hungry Games": a cooking competition between three teams (Pilar Valdes and Anne Burrell, Marcus Samuelsson and Valerie Bertinelli, Sohla El-Waylly and Ross Mathews). The teams must concoct something that is "swicy" (sweet and spicy), briny, and crunchy in order to win over the judges (Eric Ripert, Barbara "Babs" Costello, Gail Simmons). Who will win? Watch to find out! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Samantha Bee joins fellow immigrant and world-renowned chef José Andrés on his podcast Longer Tables for a conversation about food, life, and everything in between. In Longer Tables with José Andrés, José explores the powerful ways food connects us and shapes our world. Each episode features deep, engaging conversations with friends from the culinary world and beyond—like Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. Plus, José brings listeners into his home kitchen to answer their most burning culinary questions. To dive into more episodes, listen to Longer Tables wherever you get your podcasts or https://lemonada.lnk.to/longertablesfdSee omnystudio.com/listener for privacy information.

In this special bonus episode, host Andrew “Kappy” Kaplan moderates an inspiring panel from the Social Innovation Summit, bringing together three influential voices dedicated to creating positive change through food and sustainability. Eric Ripert, acclaimed chef, author, and co-owner of New York's Le Bernardin, shares his journey of blending culinary excellence with meaningful philanthropy. Claire Babineaux-Fontenot, CEO of Feeding America, discusses her commitment to addressing food insecurity across the nation and highlights innovative, community-driven solutions. Thomas Jonas, CEO and co-founder of Nature's Fynd, dives into the role of sustainable food technology and how his company is redefining alternative proteins to create a more resilient and sustainable food system. This thought-provoking discussion explores the intersections of food justice, innovation, and community empowerment. Enjoy this bonus episode as we go Beyond the Plate… LIVE from the 2024 Social Innovation Summit.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

This week, we get a seafood masterclass from one of the world's greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street's science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv. (Originally aired October 19, 2023.)Get this week's recipe for Chicken Kyiv here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

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

**If you'd like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here:https://www.buzzsprout.com/2390435/subscribeThis is a Vintage Selection from 2007The BanterThe Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark's brush with the great Julia Child. The ConversationThe Restaurant Guys welcome highly acclaimed Chef Eric Ripert to the show to talk about all things fish–acquiring, preparing, pairing with wine and serving to guests. They touch on new culinary trends and the benefits of comfort food (if you call roasted chicken with truffles “comfort food.”) The Inside TrackThe Guys have dined at Le Bernardin several times and confess that they recently canceled a reservation….but they are going to return.BioEric Ripert is the chef and co-owner of acclaimed Le Bernardin in NYC and Blue in Grand Cayman. He also has Aldo Sohm Wine bar with Maguy Le Coze and Aldo Sohm. Le Bernardin has received four stars from The New York Times since 1995, the only restaurant to stay in that realm of excellence for nearly 20 years. Le Bernardin holds three Michelin stars (since 2005) and has been named one of the top restaurants in the world by numerous publications. Chef Ripert has authored many books including The New York Times Best Sellers Seafood Simple: A Cookbook and Vegetable Simple: A Cookbook. His first television show Avec Eric garnered Daytime Emmys and James Beard Foundation Best Show Award. InfoLe Bernardinhttps://www.le-bernardin.com/Eric Ripert's websitehttps://www.ericripert.com/Avec Eric (TV show)https://www.aveceric.com/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysNo commercials...except for this oneSupport the Show.To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

Heather Knight opened Element Clay Studio in Asheville, NC in 2007, after running a retail studio in Asheville's popular River Arts District, Heather moved her growing family to Savannah, Georgia.Though the business has grown greatly over the years, the backbone of the studio has remained the same. Heather is committed to remaining a craft based business, and all of the porcelain dishes, tiles, vases, and decorative objects are 100% handmade and don't use any means of mass production. Adhering to these values allows Element Clay Studio to continue to produce only the finest, heirloom quality work. Heather's work has been featured in many art & design publications, including Interior Design, Elle Decoration, Rue Magazine and American Craft. She works with designers across the globe to place custom art installations, and provides custom tableware for celebrity chefs like Eric Ripert, Jose Andres and Gordon Ramsey. http://ThePottersCast.com/1021

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions.   This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

People Magazine's Editor-in-Chief, Wendy Naugle, is joining Drew and Ross Mathews at the news desk to cover the headlines and also tease Drew's participation in the special fiftieth anniversary edition of People. Chef Eric Ripert is joining Drew in the kitchen to cook delicious halibut.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Part 1 - Sy Montgomery talks about her latest book, "Secrets of the Octopus" (published by National Geographic.) Part 2- (from the archives) World-renowned chef Eric Ripert talks about two of his books: "Avec Ripert" and "On the Line."

In a profession that is ever changing and always challenging, Eric Ripert is an inspiration. He's been the chef, and co-owner, of New York's legendary Le Bernardin for more than 30 years. He is a mentor to many, and someone who so many chefs look up to.  Today, I'm here in New York with him at his Michelin three-star temple to fish and seafood, talking about us living in different cities, while cooking the food of different countries. But you know what? We're a lot alike: Two chefs with much to share.See omnystudio.com/listener for privacy information.

In this episode of Take-Away with Sam Oches, Sam talks with Daniella Senior, founder and CEO of Colada Shop, a fast-casual brand based in Washington D.C. that's rooted in coffee, cocktails and Cuba. This Latin-inspired, 6-unit all-day café offers a little something for everybody, and Daniella joined the podcast to talk about the lessons she learned working with industry icons Eric Ripert and Jose Andres and how she's providing a high-quality, impactful experience both for her guests and for her employees. In this conversation, you'll find out why:You shouldn't miss an opportunity to learn from the bestJobs aren't just jobs; they're educationYour brand isn't really for you; it's for your customersA versatile concept can make the most of the space it occupiesYou should aim for improvement with every store openingThe more dayparts you serve, the more potential employees you have access to You must be intentional in making the change you want to seeSucceeding in restaurants is a matter of perseverance, not passionHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com

Learn more about your ad choices. Visit megaphone.fm/adchoices

We revisit our conversation with acclaimed French chef Eric Ripert. His latest book, Seafood Simple, aims to make cooking fish and octopus less intimidating, because cooking is an essential part of what it means to be human.

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions.   This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions.   This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions.   This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions.   This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month.   To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions.   This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions.   This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.

This week, we're sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it's world-renowned Chef Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.

John talks with Jason Perlow. He's an OG food blogger, gourmand, writer and co-founder of eGullet. They talk about the early days of food internet discussions, how it's changed and how toxic the current dialog has become. Also there is hope.  Jason also talks about being on no reservations with Anthony Bourdain.   Stick around after the end for a fun story about Bourdain and Eric Ripert. Thanks for listening!

This week we're sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it's world-renowned Chef Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.

For today's show, we're sharing the first episode of the new season of Dishing on Julia, the official Max companion podcast hosted by Radio Cherry Bombe's Kerry Diamond. When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she'd go—least of all herself. In the Season 2 premiere of the Max original “Julia,” we find her in the Provençal countryside, contemplating her next adventure. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it's an actual French chef, the world-renowned Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years.Hosted by Kerry DiamondExecutive Producers Catherine Baker & Yasmin NesbatAssociate Producer & Editor Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studio

This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen.  Broadcast dates for this episode:November 17, 2023 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you!Your support is a special ingredient in helping to make The Splendid Table. Donate today

Episode 36: On this episode of The Shift, Christie (@quotesbychristie) speaks with award-winning Chef Eric Ripert (@ericripert), co-owner of the famed New York City restaurant, Le Bernardin. He's also a cookbook author and TV personality. In the spirit of Thanksgiving, Eric shares when he knew he wanted to be a chef, which foods fascinate him, cooking tips and his daily practice for self-improvement. Take a listen... ----- Links: * Le Bernardin * Seafood Simple * City Harvest ----- Want to watch The Shift? Check us out on our YouTube channel here. ------ What is the best piece of advice you've ever received? That's what we ask on The Shift. Christina Scotch, creator of the popular Instagram account Quotes by Christie, asks celebrities, entrepreneurs, influencers, and other successful people about the words that inspired them. She finds out the quotes, mottos, mantras, and affirmations that inspired and motivated them to achieve more. Tune in to find the quote that might just shift your mindset and change your life.

This week, we get a seafood masterclass from one of the world's greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street's science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv.Get this week's recipe for Chicken Kyiv here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Chef Eric Ripert of the acclaimed Michelin-starred restaurant Le Bernardin joins us to discuss his new cookbook, Seafood Simple, featuring easy-to-follow recipes for home cooks. Salmon StrudelServes 4 To achieve a light crispy, flaky phyllo crust, wrap the salmon in the phyllo neatly, but leave just enough room for the dough to create layers. If you wrap the fish too tightly, it will prevent the phyllo from becoming crunchy and will render the pastry soft and soggy. This is an easy recipe once you learn to work fast, and while it's designed to serve four, you may want to halve the recipe and try it for two the first time you make it. SALMON11/2- pound center-cut salmonfillet, skinned and pin bonesremoved, cut into four 4 ×2-inch rectangles 2 inches thickFine sea salt and freshlyground white pepper16 sheets phyllo dough, cutto 12 ×12 inches6 tablespoons unsaltedbutter, melted TRUFFLE BUT TER2/3 cup truffle juice1 stick (4 ounces) unsaltedbutter, cut into small pieces1/2 ounce finely choppedblack trufflesFine sea salt and freshlyground white pepper TO FINISH3 tablespoons canola oilFinely julienned freshblack truffle for garnish SPECIAL EQUIPMENTPastry brushMetal skewer 1. Wrap the salmon: Season the salmon fillets with sea salt and whitepepper on all sides. 2. Using a pastry brush, paint the top of one sheet of phyllo withsome melted butter. Top with a second phyllo sheet and brush withbutter. Repeat twice more for a total of 4 buttered phyllo sheets.Fold the pile in half to make a 12 × 6-inch rectangle. Brush the topwith butter again. Center a salmon fillet crosswise at a short end ofthe rectangle, then roll it up in the phyllo dough to enclose; the endscan remain open. Repeat with the remaining phyllo and salmon. 3. Make the truffle butter: In a small saucepan, bring the truffle juiceto a boil, then reduce to a simmer and cook until reduced to 3 to4 tablespoons, about 7 minutes. Whisk in the butter, a bit at a time,until it is fully incorporated. Stir in the chopped truffles. Removefrom the heat, season with salt and white pepper, and set aside untilready to serve. 4. To finish: Divide the canola oil between two large nonstick pansand heat over medium heat. Add 2 salmon-phyllo packets to eachpan and cook until golden brown on both sides, about 16 minutestotal. Reduce the heat to medium-low if the phyllo browns tooquickly. A metal skewer inserted into the thickest part of the fish for5 seconds should feel warm when touched to your wrist. 5. Using a serrated knife, trim the ends off each salmon-phyllo bun-dle, then gently slice each into 6 or 7 slices. Fan the slices onto warmplates and finish with warm truffle butter and julienne of truffles forgarnish. Serve immediately Photographs copyright © 2023 by Nigel Parry.   Excerpted from SEAFOOD SIMPLE copyright © 2023 by Eric Ripert. Used by permission of Random House an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Donny is joined by chef and author, Eric Ripert. Ripert, whose restaurant, Le Bernardin, has been ranked among the best restaurants in the world, sits down for an in-depth discussion about the restaurant world, his cookbook “Seafood Simple: A Cookbook”, and the proper way to select a piece of fish. Additionally, Ripert dives into how he felt he needed to change his ways to inspire people in the kitchen and his friendship with the late Anthony Bourdain.See omnystudio.com/listener for privacy information.

A household name in food and fine dining, Eric Ripert has elevated seafood to new heights with his legendary New York restaurant Le Bernardin. On this episode, Dan and the maestro speak about his upbringing in the tiny principality of Andorra, how he cut his teeth in the demanding kitchen of Joël Robuchon, his fond memories of Anthony Bourdain, how his Buddhist faith keeps him grounded, his latest must-own book “Seafood Simple,” and more. Hosted on Acast. See acast.com/privacy for more information.

Today we re-air our very first episode, featuring the legendary Eric Ripert of Le Bernardin in New York.  Eric's one of the world's great chefs — but he was supposed to have a career as a server, not a cook. He and José swap hilarious stories of kitchen missteps from over the years, and talk about the future of restaurant food. Plus, a live cooking lesson — squid! — and José takes his first questions from listeners. Sales and distribution by Lemonada Media.See omnystudio.com/listener for privacy information.

Revisiting Mark's talk with the acclaimed chef-owner of Le Bernardin — who just earned his sixth four-star review from The New York Times — about sustainability and common sense, pandemic silver linings, and lifelong influences.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-eric-ripertSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Eric Ripert is chef and part-owner of one of New York's flagship fine-dining establishments, Le Bernardin.  For three decades with Ripert at the helm, Le Bernardin has ranked at the top of the world's best restaurant lists and holds three Michelin stars, the maximum available. Ripert is also the author of several cookbooks and a best-selling memoir – and was host of the Emmy-winning tv show “AVEC ERIC.” Ripert shares with Alec stories from his culinary training, how he maintains Le Bernardin's excellence, and the unmatched power of dessert.   See omnystudio.com/listener for privacy information.