Restaurant in Bray, Berkshire, England
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10 episodes with The Fat Duck
2 episodes with The Fat Duck
3 episodes with The Fat Duck
2 episodes with The Fat Duck
3 episodes with The Fat Duck
2 episodes with The Fat Duck
Send us a text Joining me on today's episode of The English Wine Diaries is Simon Rolfe, director of 10 International and co-founder of Sea Change, an eco-friendly wine company that directly supports global ocean conservation projects. After living with his family on the coast of Australia, Simon, who previously worked in investment banking, saw first-hand the damage being done to the ocean. He helped found Sea Change in 2018, with the mission to turn the tide against plastic pollution. Sea Change wines are all vegan, they have no plastic wrap around the all-natural cork, the label paper is sourced from certified sustainable forests and made partially from grape waste, and a donation from every purchase supports the work of the company's global marine charity partners.Since inception, the company has raised over €600,000 through its partnerships with charities, including Ocean Generation, Sea-Changers and the Olive Ridley Project. In 2023, Sea Change won Luxelife's ‘Most Eco-Friendly Wine Brand in the UK' and it won the Innovation Award at Gatwick Diamond Business Awards. You'll find its wines online and at the Natural History Museum, The Fat Duck and on Virgin Atlantic flights. Find out more at seachangewine.com or follow @seachangewine on Instagram. With thanks to our series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free delivery on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10. Please drink responsibly.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at englishwinediaries.com.
There's something grounded and quietly assured about Adam Sanderson. Maybe it's the way he talks about kitchens as places of belonging. Or maybe it's the way his journey, which began in the north of England, has moved through some of the most celebrated dining rooms in the world: The Fat Duck, where creativity and precision dance together, and Noma in Copenhagen, where he learned to see ingredients through a new lens. When Adam landed in Melbourne, he felt the pulse of the city straight away; its openness, its energy, its love of food and something clicked. Now, as executive chef at Maison Batard, he's found a space where all those experiences can come together. Maison Batard is a layered, generous space set across four floors and for me exudes French style and sensibilities. The menu features reimagined French classics, a potato omelette topped with caviar, rotisserie chicken with green olives, and a chocolate mousse served at the table with just the right amount of theatre. It's a place that celebrates flavour, hospitality, and the quiet confidence of a chef who knows exactly where he is. I chatted with Adam in Le Club which is the basement burlesque bar of Maison Batard. It is all sumptuous red with velvet draping and intimate booths and at the time of day we were there, it's the quietest place to be in Maison Batard. Photography: Pete Dillon
Roberto Solís is the chef and restaurateur of Nectar and Huniik in Merida, Mexico. He began his professional cooking career in 2003, when he founded Néctar, a restaurant focusing on Yucatán cuisine, in his hometown of Mérida. Years later he worked at top restaurants like The Fat Duck, Noma, Per Se in New York and Les Créations in Tokyo. Roberto Solís has experimented with ingredients used in the traditional regional cooking. He has become known as the father of the new Yucatán cuisine, where his work has transformed the culinary landscape and enriched the culinary movements that have put Mexico at the top of the global food scene. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.
Co-owned by Cam Davies and Selina Wright, The Fat Duck, in the centre of Te Anau, was crowned supreme champion at the 2025 Estrella Damm Top 50 New Zealand Gastropubs Awards held in Auckland.
A popular Southland hotspot has been named Supreme Champion at the 2025 Estrella Damm Top 50 New Zealand Gastropubs Awards last night. Te Anau's The Fat Duck has been name New Zealand's best gastropub - and has received praise for its 'outstanding' culinary offerings and service. Co-owner Selina Wright joined the Afternoons team to discuss the pub's success - and reveal how The Fat Duck got its name. LISTEN ABOVESee omnystudio.com/listener for privacy information.
The 2025 Estrella Damm Top 50 New Zealand Gastropubs Awards took place last night - with the nation's top spots being celebrated by Kiwi fans. Southland's The Fat Duck was named Supreme Champion, and has been recognised as New Zealand's best gastropub. Hospitality NZ chief executive Steve Armitage explains what makes a good gastropub - and how it's about more than just food. LISTEN ABOVESee omnystudio.com/listener for privacy information.
A popular Southland hotspot has been named Supreme Champion at the 2025 Estrella Damm Top 50 New Zealand Gastropubs Awards last night. Te Anau's The Fat Duck has been name New Zealand's best gastropub - and has received praise for its 'outstanding' culinary offerings and service. Co-owner Selina Wright joined the Afternoons team to discuss the pub's success - and reveal how The Fat Duck got its name. LISTEN ABOVESee omnystudio.com/listener for privacy information.
The 2025 Estrella Damm Top 50 New Zealand Gastropubs Awards took place last night - with the nation's top spots being celebrated by Kiwi fans. Southland's The Fat Duck was named Supreme Champion, and has been recognised as New Zealand's best gastropub. Hospitality NZ chief executive Steve Armitage explains what makes a good gastropub - and how it's about more than just food. LISTEN ABOVESee omnystudio.com/listener for privacy information.
In this episode of the Let It Brew podcast, host Alex Dantes-Smith welcomes Ashley Palmer-Watts—former Executive Chef at The Fat Duck and Dinner by Heston, and Co-Founder of Artisan Coffee Co. and The Devonshire, Soho @devonshiresoho—along with Bryan Serwatka, Coffee Community Manager at @minorfigures. They explore their ultimate dream coffee shop concepts, each bringing a unique vision to the table. Bryan's Dream Café – Quivering Lips. Think Rolling Stones meets Flaming Lips artwork, built on a foundation of community and inclusivity. Ashley's Coffee House - a dynamic hub for art and music, featuring Tipsy Donuts filled with rich caramel, inspired by Heston's legendary Tipsy Cake. Special thanks to Bloomsyard for hosting this episode! You won't want to miss it! Episode 10 is out now! #LetItBrew #CoffeeCulture #Podcast #SpecialtyCoffee
Today we're joined by one of the most in demand chefs in the world in the genius Jocky Petrie who's overseen operations for both Heston Blumenthal and Gordon Ramsay globally, whilst casually also creating some of the most famous dishes in the world whilst he was Head Pastry Chef at The Fat Duck during its golden era. Today on the podcast we uncover his incredible story which has taken him from a remote village in Scotland to working at the craziest 3 Michelin Star restaurant in America to eventually becoming Heston's right hand man where he created some of the most famous dishes in the world. After 10 years pushing the culinary boundaries with Heston, Chef Jocky ended up being put in charge of Gordon Ramsay's business empire globally and additionally landed the role as Sous Chef on the multi-award winning TV show 'Hells Kitchen'. He now finds himself back working alongside Heston, as he's pushing the boundaries of food innovation once again, as they once more plan to be the greatest restaurant in the world. This is a truly fascinating interview, so please sit back, relax and enjoy. -----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.
Sam Newman, Mike Sheahan and Don Scott - 'You Cannot Be Serious'
Heston Blumenthal is a world-renowned chef, innovator, and the creative force behind The Fat Duck, one of the most celebrated restaurants in the world. Known for his imaginative approach to food, Heston is also an artist who views cooking as an opportunity to tell stories and spark emotions.In this episode, Jake sits down with Heston to explore the intersection of mental health and creativity. Heston opens up about his experiences being diagnosed with Bipolar Disorder and ADHD, revealing how these conditions have impacted his body, mind, and creative process over the years. He reflects on whether his neurodivergence plays a massive role in his obsessive passion for perfecting every element of his creations. Heston also dives into his creative process, offering a rare glimpse into how he crafts his signature dishes. Together with Jake, they discuss the importance of fostering deeper conversations about Bipolar Disorder within society and the lessons we can all learn about embracing our unique challenges.This episode offers an honest look at creativity, mental health, and what it means to stay inspired as an artist.
This week on Food Rebels, we're thrilled to welcome culinary legend Heston Blumenthal. Join AJ Sharp in this special feature length episode as she dives into an inspiring conversation with Heston about his incredible 30-year journey at The Fat Duck, how he redefined fine dining and his personal philosophy of 'Question Everything'. From pioneering the role of science in cooking to exploring the fascinating links between food, wellness, and mental health, Heston shares his insights, stories, and what's next for him and his team. A true pioneer, a genuine rebel, and an inspiration to so many—don't miss this week's episode as we explore the brilliance and creativity of one of the greatest culinary minds of our time.
Jane and Fi have both brought in packed lunches today, but Jane's is raising eyebrows... They also discuss dog sh*t, motherhood, and sex education from the '60s. Plus, chef Heston Blumenthal reflects on his career ahead of the 30th anniversary of The Fat Duck. The next book club pick has been announced! 'Eight Months on Ghazzah Street' is by Hilary Mantel. If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radioFollow us on Instagram! @janeandfiPodcast Producer: Eve SalusburyExecutive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.
Der finnische Sternekoch verfolgt eine klare Philosophie in seiner Küche: „Jedes Produkt auf dem Teller muss eine Bedeutung haben. Ich setze auf das Prinzip 1+1 – ein Hauptprodukt ergänzt durch ein Nebenprodukt.“ Sauli Kemppainen aus Oulu besuchte nach der Koch-Ausbildung und Meisterprüfung die Chefkochschule in Belgien, bevor er im Hotel Savoy in Helsinki am Herd stand. Es folgten Stationen im Berliner Restaurant Margaux vom frankophilen Michael Hoffmann, im Drei-Sterne-Restaurant von Dieter Müller in Bergisch Gladbach und im Tristan auf Mallorca. Anschließend erweiterte er seine Expertise im weltberühmten Fat Duck von Heston Blumenthal in Berkshire (England) und verantwortete die Küche im Orange Tree in Moskau. Seine gelungene Premiere beim SHGF feierte Sauli Kemppainen im November 2024 in der Gutsküche (Tangstedt) von Rebecca und Matthias Gfrörer. „Ich bin sehr glücklich, bei Matthias an diesem schönen Ort zu sein. Mit ihm habe ich vor 24 Jahren im 2-Sterne-Restaurant Margaux in Berlin am Herd gestanden“, so der heute 55-Jährige, der gerade das Restaurant Harbore im Solo Sokos Hotel Pier 4 in Helsinki eröffnete. Warum Sauli Kemppainen kein Wasser zum Kochen verwenden, pure Aromen im Mittelpunkt stehen und seine Koch-Ausbildung sechs Jahre gedauert hat, erzählt der sympathische Finne in der 78. Episode vom SHGF Podcast.
Chef Rishim Sachdeva believes that the key to convincing people to adopt plant-forward eating habits is starting with the highest-quality fresh produce and perfecting the technique of preparing them. Tendril is Sachdeva's “mostly vegan” restaurant in London's Soho district. Having worked at restaurants like Chiltern Firehouse and The Fat Duck, Chef Sachdeva is inventive and deliberately non-conformist with his dishes. Watch the full documentary and find recipes here!
As editor of the Fine Wine & Food Guide Kevin Flanagan visited some of the best restaurants in the world, including the legendary The Fat Duck by Heston Blumenthal. In this podcast Kevin describes what it was like to meet the man who helped create the Molecular Gastronomy movement which changed all our perceptions of food. He also describes eating such iconic dishes as Blumenthal's Bacon & Egg ice cream while drinking his Hot & Cold tea! Just some of the fare that won The Fat Duck the award of best Restaurant in the World! Do visit our website at www.TheTopTravelDestinations.com You can also follow The Top Travel Destinations on social media for updates: Instagram: @thetoptraveldestinations X: @becreativkev
Leyla Kazim explores how neurodivergence can affect the way people eat and experience food.The programme visits Aubergine Café in Cardiff, which is owned and run by autistic individuals, to meet the staff who explain why the café is needed and how it provides a better workplace for neurodivergent people.Leyla also speaks to expert dietitian David Rex, who supports children with autism facing eating challenges. She meets the parents of one of his patients, a four-year-old girl recently diagnosed with ARFID (Avoidant Restrictive Food Intake Disorder). David explains the role of "safe foods" and how they can both aid and complicate recovery.At The Holmewood School in north London, a specialist school for neurodivergent children, teachers and students share with Leyla how their new food technology kitchen is transforming some children's relationship with food, while also building skills and pride.And renowned chef Heston Blumenthal, owner of The Fat Duck restaurant, discusses his own experiences with ADHD and bipolar disorder.The programme also features:Kate Tchanturia, a professor of psychology in eating disorders at King's College London, who developed the PEACE pathway to support autistic people with anorexia.Lucinda Miller, clinical lead at NatureDoc and author of Brain Brilliance, a book of recipes and guidance for parents of neurodivergent children.Leanne Maskell, founder of ADHD Works, a company providing ADHD coaching.Presented by Leyla Kazim Produced for BBC Audio in Bristol by Natalie Donovan
We're joined today by Rishabh Vir, the co-owner and exec chef at Caia in Golborne Road. Rishabh was working in property in Mumbai before moving over to London to pursue his love for food and trained at the esteemed Cordon Bleu. It was then to work for Heston Blumenthal at the 3 Michelin Starred 'Fat Duck' followed up by bagging a job at one of the best respected restaurants in the city 'Kiln'. Rishabh then met his business partner Tim Lang, best known for Street Feast & Dinerama and they decided to open Caia inspired by all their shared professional experiences. Today we get to sample Rishabhs genius creations, whilst hearing about everything from the Mumbai food scene to deboning chicken feet for Heston to cooking for 70 michelin starred chefs and much more..... ----------- Please leave us a rating and a comment - it really helps other people find us and definitely go and check out the amazing Caia here - https://caia.london/
Eric sits down with Ivan Brehm to explore his incredible culinary journey. From honing his skills under the legendary Thomas Keller to working at the cutting-edge kitchens of Mugaritz and The Fat Duck, Ivan's path has been anything but ordinary. Now at the helm of the Michelin-starred Nouri in Singapore, Ivan reflects on the experiences that shaped his innovative approach to cooking. Join us as we trace Ivan's steps through some of the world's most iconic kitchens, and discover the philosophy behind his acclaimed restaurant.
Culinary director of The Busselton Pavilion talks about navigating some of the most prestigious Michelin-starred restaurants, including the Fat Duck and the Ledbury. Intense kitchen culture, dark humour and sabotaging other chefs and our unspoken rules that get us chef sin real trouble.Brendo talks about the experiences of balancing the pressures of perfection, the contrasting styles of molecular gastronomy versus traditional techniques, and the camaraderie forged through shared challenges. NO CRYING IN THE COOLROOM is a chef industry podcast dedicated to the milk crate conversations, kitchen battle-scars, and shared psychological traumas of a lifetime lived in hospitality. Tim Kershaw - a comedian; and Lachie Sheridan - a food content creator, are two no-nonsense Ex-Chefs who found a recent friendship in their shared experiences as young kids growing up in the very hard, very real, very underpaid culinary world. Now friends residing in Perth, Tim and Lachie sit down with a kitchens list of current and ex-culinary guests to peel back their own psychological layers and use this podcast to re-live kitchen culture, tell horror stories, discuss current food trends, and share their new life's outside of hospitality …. And! Rip-on the celebrity chef movement and any other food trend bull##it that's popped up in the last 10 years. NO CRYING IN THE COOLROOM is our little world that re-creates all those things that are usually never seen or said outside of a the safe confines of a dark basement kitchen. @timfoilhat @perthdudefood
Zev's had one of the most interesting career arcs of any bartender I know, but when we finally sat down to tape an episode, it turned out to have even more twists and turns than I thought! From Brooklyn to Melbourne to Montreal and back to NY, and from bartending for Heston Blumenthal Down Under to manning the shakers in the Meyerverse* that is Union Square Hospitality Group at it's Michelin-starred The Modern, to a COVID-era swerve into working as one of less than half a dozen spirits specialists worldwide at Sotheby's (who had just auctioned off a $44m T-rex skeleton the day before we met up) where he values whisky and other liquor that sells for five-figure sums, Zev has tales to tell and kindly supplied vintage whiskey to fuel the storytelling as well. (I still think he's actually a spy, tho).Many thanks to Sotheby's New York for hosting us, and the whiskey book Zev recommends in this episode is "Collecting Scotch Whisky" by Emmanuel Dron. *Danny Meyer, that is. #IYKYKZev on IG: https://www.instagram.com/raisezbar/ Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduff...
CW: Suicide, Mental HealthIn this podcast exclusive, culinary icon Heston Blumenthal reveals his recent diagnosis of bipolar disorder.The mastermind behind the three Michelin-starred The Fat Duck is renowned for his innovative, playful, and multi-sensory culinary experiences. So it may not come as a surprise that he's also ADHD.In this episode, Ben takes a deep dive "Inside Heston's World," unveiling a different side of the renowned chef. Heston candidly discusses the highs and lows of bipolar disorder, his hospitalisation, and how his manic episodes have fuelled his imagination. He also explores the impact of ADHD on his culinary experiments and occasional kitchen mishaps.1:36 The Different Types Of Bipolar3:31 Heston's Bipolar Diagnosis13:21 Heston's ADHD13:53 ADHD and Cooking17:29 ADHD and Sensory Issues19:13 ADHD and Mindfulness22:20 ADHD and Bipolar Disorder Combined24:13 Heston Blumenthal's Third Michelin Star28:40 Yes or No Round31:06 Heston's Neurodivergent item____________________ On "The Hidden 20%," host Ben Branson chats with neurodivergent [ADHD, Autism, Dyscalculia, Dyslexia, Dyspraxia, Tourette's etc.] creatives, entrepreneurs, and experts to see how great minds.. think differently. Host: Ben BransonProducer: Bella NealeVideo Editor: James ScrivenSocial Media Manager: Charlie YoungMusic: Jackson GreenbergBrought to you by charity The Hidden 20% #1203348___________ Follow & subscribe… Website: www.hidden20.orgInstagram / TikTok / Youtube / X: @Hidden20podcastBen Branson @seedlip_benHeston Blumenthal @hestonblumenthalteam @dinnerbyhbIf you'd like to support The Hidden 20%, you can buy a "green dot" badge at https://www.hidden20.org/thegreendot/p/badge. All proceeds go to the charity. Hosted on Acast. See acast.com/privacy for more information.
Josh Niland is the chef and restaurateur of Saint Peter in Sydney, Australia. He's a pioneer of whole fish cookery, renowned for his nose-to-tail approach to seafood and his methods of creating sustainability in the use of fish in his kitchens. As a young chef, he worked at some of the best restaurants in the world, like the Fat Duck, and opened his own restaurant in 2016. We will hear Josh Niland tell about how he copes with the challenges in his mission to change our perception of consuming fish and how a serious illness in his childhood changed his approach to life, work and the pursuit of perfection. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.
On today's podcast, Dom talks to Rabobank Senior Animal Protein Analyst Jen Corkran about the contrasting fortunes of sheepmeat and beef markets... He talks to Beef+Lamb NZ Ambassador Chef Cameron Davies about cooking for celebrities on private yachts, The Fat Duck restaurant in Te Anau and representing NZ in international cooking competitions... He chats with Wool Impact CEO Andy Caughey about the International Wool Textile Organisation conference starting in Adelaide today... And he catches up with the Carter's Brand Ambassador Richard Loe about returns for Kiwi sheep and beef farmers and the latest round of Super Rugby. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.See omnystudio.com/listener for privacy information.
Jake Kellie is the owner and head chef of the open-fire restaurant Arkhé in Adelaide, Australia. Born in New South Wales, at the age of 16, Jake Kellie passion for cooking started. He studied cooking and travelled overseas to cook and learn from some of the world's best chefs, like Heston Blumenthal of The Fat Duck and Brett Graham of The Ledbury in the UK, and Scott Pickett and Matt Moran in Australia. We will also hear how Jake Kellie builds his cooking on great local produce prepared over different temperatures of open fire. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.
This episode focuses on food media, digital technology in agriculture, and some of the ways in which artificial intelligence might have an impact on cooking, eating, and nutrition. We also get into a few related themes, including food porn, celebrity chefs, data sensors, and the promises and warnings of science fiction. David talks with food scholars Signe Rousseau and Maaz Gardezi to find out where we've been and where we're going when it comes to media and tech, exploring the blurry line between the digital and analog worlds of food. During the ‘Stick This in Your Mouth' segment, Maxime offers up his opinions on futurist meals, and closing things off, we hear from ChatGPT during the Food Questionnaire.Guests:Dr. Signe Rousseau teaches critical and digital literacy at the University of Cape Town in South Africa. Her PhD focused on the rise of celebrity chefs before “food media” was a commonly used term, and she is the author of Food and Social Media and Food Media. She is currently Co-Chair of Gastronomica: The Journal for Food Studies. During the podcast, she mentioned the following food folks:- José Andres and the World Central Kitchen- Heston Blumenthal and his restaurant The Fat Duck- early food TV host Keith Floyd and his show, Floyd CooksDr. Maaz Gardezi is a faculty member in the department of sociology at Virginia Tech. His research focused on two interrelated issues in the US and South Asia—climate change adaptation and mitigation, and the social implications of emerging digital technologies in agriculture. For more on digital and precision agriculture, as well as the effects of Big Data in food production, take a look at the articles listed on the Making a Meal of It website.ChatGPT is an AI language model designed to assist users with a wide range of tasks and inquiries, created by OpenAI. Check out what it has to say about how AI might affect the ways people grow and eat food on the Making a Meal of It website.Host/Producer: David Szanto Music: Story Modeadditional sound: William Termini via FreeSound@makingamealpodcast makingamealofit.com
In this special episode of the Legacy Leaders Show, we're excited to feature Chef Mario Mandarić, a culinary innovator and humanitarian. Hailing from Split, Croatia, Mario has made waves internationally, from creating unforgettable dining experiences in Thailand to showcasing his talents at the prestigious The Fat Duck in the UK. As the driving force behind Zagreb's Michelin-starred restaurant Noel, Mario champions sustainability, local sourcing, and the revival of traditional Croatian cuisine with a modern twist.But it's not just his culinary skills that set Mario apart. His profound impact on communities in Uganda through his water well charity project highlights his commitment to using his platform for social good. By providing access to clean water, Mario's efforts have transformed lives, underscoring the powerful role of chefs beyond the kitchen.Tune in as Mario shares his journey, his vision for the future of gastronomy, and the heartfelt stories behind his mission to change lives, one well at a time. This episode is a testament to the power of combining culinary excellence with a deep commitment to humanitarian work.Buckle Up, Champions!
In this special episode of the Legacy Leaders Show, we're excited to feature Chef Mario Mandarić, a culinary innovator and humanitarian. Hailing from Split, Croatia, Mario has made waves internationally, from creating unforgettable dining experiences in Thailand to showcasing his talents at the prestigious The Fat Duck in the UK. As the driving force behind Zagreb's Michelin-starred restaurant Noel, Mario champions sustainability, local sourcing, and the revival of traditional Croatian cuisine with a modern twist. But it's not just his culinary skills that set Mario apart. His profound impact on communities in Uganda through his water well charity project highlights his commitment to using his platform for social good. By providing access to clean water, Mario's efforts have transformed lives, underscoring the powerful role of chefs beyond the kitchen. Tune in as Mario shares his journey, his vision for the future of gastronomy, and the heartfelt stories behind his mission to change lives, one well at a time. This episode is a testament to the power of combining culinary excellence with a deep commitment to humanitarian work. Buckle Up, Champions!
Daniel is founder of Made For Drink - simple, authentic and utterly delicious snacks to be enjoyed with a drink. Major listings include The Fat Duck, Waitrose, Sainsburys and Fortnums, as well as partnerships with Laurent Perrier, English Heritage and Molson Coors. Made For Drink were also winner of the Edie Sustainability Leadership Award in 2022.We discuss the challenges and successes that Daniel has faced during his journey in the snack industry, his thoughts on the industry's future, the sustainability measures they took and how it backfired, and the necessity for leadership and vision in the food industry. Daniel also explains why categorising food as good and bad qualifies for the big bin of bullshit.Chapters:00:34 Discussing Daniel's Business and Product Tasting01:28 Deep Dive into Daniel's Business Journey02:42 Exploring the Challenges and Doubts of Running a Business03:32 Manufacturing and Scaling the Business12:22 Transition from Manufacturing to Outsourcing15:26 Fundraising and Investor Relations20:48 Reflections on Business Growth and Future Plans25:08 Downsides of Sustainable Packaging26:16 The Crisis of Product Recall and Production Halt26:36 Impacts of Packaging on Product Quality26:50 Struggles of Meeting Business Targets27:09 Challenges of Product Development and Innovation29:13 The Need for Leadership in the Snack Industry32:37 The Role of Small Businesses in Achieving Net Zero33:19 Importance of Clear Guidelines for Carbon Emissions38:29 The Exmoor Carbon Project: A Personal Initiative43:04 Bullshit In Business - Misconceptions about Good and Bad Food48:24 The 10 Second Quickfire Round - Getting To Know Daniel50: 43 Daniel's Top Tips for Entrepreneurs 50:45 The Importance of Passion and Vision in BusinessBWB is powered by Oury Clarkbusinesswithoutbullshit.me
Well, if you ever got tired of listening to me, talk. Today's the day when you just get to hear from my buddy, Chris Young, because I wound him up and clicked go, and he just talks, and it's great. He has so much, interesting experience and amazing insights. So Chris Young, if you don't know, I met him back when we started the Intellectual Ventures Lab, because he was the guy that Nathan Myhrvold hired to start the cooking projects. We built an experimental kitchen there. Chris ran the project called Modernist Cuisine. Which ended up publishing a 2,400 page cookbook on the science of cooking. That won every award in the world. It's literally a monument to modernist cooking. And these are new techniques for chefs and we talk about that a bunch today. Before that Chris had created the experimental lab at the Fat Duck and that's Heston Blumenthal's restaurant outside of London. Usually considered, if not the best restaurant on Earth, a contender. Since publishing Modernist Cuisine, Chris started a company called ChefSteps to popularize sous vide, which is the most successful of the techniques so far invented by modernists. You have to learn to sous vide. It's super easy. You can make everything you do come out perfectly. After selling that company to Breville, Chris started a new company called Combustion and Combustion is really cool startup. There's lots of lessons in here for entrepreneurs and folks who are making products. Chris is an amazing entrepreneur, very dedicated, really good at figuring out how to make everything work. Combustion is a difficult company to do because it's hardware and software; and it's in the kitchen; and it is hundreds of degrees, Fahrenheit. So it was just a lot to deal with. It's great to learn these lessons and they're shipping now and very successful with it. And then Chris has a YouTube channel called Chris Young Cooks, where he's doing some of the cool stuff that we used to do on Modernist Cuisine. Cool photography, but doing it for video and sharing some of the insights that they have about cooking. So anyway, You're going to have a blast listening to Chris. Important Links Intellectual Ventures Lab Modernist Cuisine The Fat Duck Combustion Chris Young Cooks About Chris Young Chris Young is a chef-scientist known for applying science and technology to create culinary experiences that earlier generations would never have imagined. Before becoming a chef, Young completed degrees in mathematics and biochemistry at the University of Washington. Unfulfilled with a life in the hard sciences, Young left his doctoral work behind for a job as a chef at one of Seattle's top-rated restaurants, Mistral. Young's expertise wasn't long secluded to the American Northwest. From 2003 to 2007, Young worked with the world-famous chef Heston Blumenthal to oversee development of some of his most innovative dishes. In 2004, Young opened The Fat Duck Experimental Kitchen, leading a team of more than six full-time chefs and coordinating the work of several consulting scientists. Beyond developing new dishes for The Fat Duck's menu, Young was responsible for recipe development for the critically acclaimed first and second seasons of BBC's “In Search of Perfection: With Heston Blumenthal.” In 2007, Young was asked by the renowned technologist, inventor, and accomplished cook Nathan Myhrvold to return to Seattle to work at Intellectual Ventures. Alongside Myrhvold, Young helped research, experiment, and eventually coauthor the eagerly anticipated, industry game-changing Modernist Cuisine: The Art and Science of Cooking. In 2012, along with Modernist Cuisine colleagues Chef Grant Lee Crilly and photographer Ryan Matthew Smith, Young co-launched an online-based culinary school ChefSteps, using an underground space beneath Seattle's Pike Place Market. Their mission: teaching people how to utilize modern techniques in their cooking. He is the founder and owner at Combustion Inc., a company that builds nice things that make cooking more enjoyable. Like a thermometer that's wireless, oven-safe, and uses machine learning to do what no other thermometer can: predict your food's cooking and resting times with uncanny accuracy.
In this episode Justine interviews the inspiring Two Michelin star chef of Da Terra, Rafael Cagali.Originally from São Paulo in Brazil, Rafael started his career in London at the age of 21. Inspired by his Italian heritage, young Cagali then took to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli where he spent over 3 years. Later in another European excursion, he began growing his career after travelling to Spain to work for Chef Quique Dacosta and Martin Berasategui. After returning to England, Cagali joined the team at famed restaurant The Fat Duck by Heston Blumenthal where he had an honourable stagiare position and after graduating took on the role of their Chef de Partie. From there, he went onto work with Simon Rogan at Fera at Claridges. Leading the Aulis in Fera, Rafael carried on there as head chef. In January 2019, Rafael opened his first restaurant Da Terra in Bethnal Green, London. With Cagali as executive chef after only 8 months, and followed by hard work and dedication, Da Terra gained its first Michelin star. And just 1 year later, following a very eventful 2020, the restaurant was awarded their second star in the Michelin guide of 2021. Rafael Cagali's experimental cuisine is inspired by the flavours of his origins and influences of his culinary experiences throughout his career.Instagram: @rafacagali and @daterrarestaurant and @elis.ldnWebsite: daterra.co.uk and restaurantelis.co.ukThank you for listening. Subscribe now so you don't miss an episode.You can follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and all Justine's restaurant visits and reviews too.And mymuybueno Chefs Instagram – our culinary community and mymuybueno Group.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.
In this jam-packed episode, we talk with Stefan about his journey through the Michelin-starred ranks like Le Manoir Aux Saison by Raymond Blanc and The Fat Duck and Dinner by Heston Blumenthal, where he achieved his MS designation in 2017. We then discuss his new online course, tips on blind tasting, whether “supertasters” exist, which varietals or regions get easily mixed up during MS studying, and more. If you're looking to become more knowledgeable about anything and everything wine, Stefan Neumann, MS, is a wonderful resource.“Master Sommelier” is a moniker saved for the most expert wine tasters in the world. Training, studying, and blind-tasting are vital to achieving this goal. Luckily, Stefan Neumann, MS, is here to help wine students and professionals alike. Born in Austria and based in London, Stefan is a consultant for many wine brands, including Graham's, LVMH, and Austrian Wine Marketing. And he's just launched his online blind-tasting course, helping aspiring sommeliers pass their wine exams and qualifications.Find out more: https://stefanneumann.co.ukConnect with him online: @stefanthesommelier_msFind out more about his wine tasting course: https://stefanneumann.co.uk/blind-tasting/Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes!
In this episode, Chef Ben Robinson joins us to talk about life behind the scenes of being a chef. What's it really like working on a yacht? How does he continuously strive to perfect his craft and deliver an exceptional experience? We get into this, and more, as two surprise guests join us! Chef Ben Robinson is accomplished on both land and sea. He worked under Italian master chefs in Florence and gained an apprenticeship at three-Michelin Star restaurant The Fat Duck, based in the United Kingdom. Ben has been a head chef on yachts for over ten years, including the largest sailing yacht in the world. Born in Oxford, England he attended boarding school when his parents moved to the U.S. He currently resides in south Florida. Recently, he became a Certified Health Coach, specializing in weight loss, cancer and addiction. He has a booming catering business for which he travels all over the world. Ben believes food is medicine and art, continuing to develop cutting edge cuisine with nutritional awareness. We talk about: [1:35] How Chef Ben keeps the passion for cooking [8:05] Why the client experience is so important [12:20] The key to separating relationships and your job [15:40] Two special appearances from Ben's sister and his girlfriend [18:30] Chef Ben's advice for doing the next right thing [20:45] How to join Chef Ben on the Virgin Voyage LEAVE US YOUR QUESTIONS HERE: https://www.speakpipe.com/captainsandyandleahrae CONNECT WITH CAPTAIN SANDY: https://www.instagram.com/captainsandrayawn/ https://captainsandyyawn.com/ https://www.youtube.com/results?search_query=captain+sandy+yawn https://www.youtube.com/channel/UCKUWGHBOhi0kV_VBoIDns-g CONNECT WITH LEAH RAE: https://www.instagram.com/leahraeofficial/ https://leahraemusic.com/ https://hydralounge.com CONNECT WITH CHEF BEN ROBINSON: https://www.instagram.com/benstogram/ https://www.chefbenrobinson.com/ https://www.tiktok.com/@chefbenrobinsonofficial Learn more about your ad choices. Visit megaphone.fm/adchoices
In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish. Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world's top restaurants and hotels. In 2018, SingleThread received the Miele “One to Watch” award from World's 50 Best Restaurants. Kyle's culinary background includes working for Michel Bras in Hokkaido, Japan and as head chef of research and development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myrhvold's Modernist Cuisine series. Kyle is professor emeritus at The Culinary Institute of America, and has developed the curriculum for the college's bachelor's of culinary science program. In 2015, Kyle co-published Donabe - Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
After all this time, our adventurers finally meet with the illustrious Mikkel Salgo. What will he have to say about his trusty Fat Duck? Learn more about your ad choices. Visit megaphone.fm/adchoices
Ivan Brehm, chef-owner of one Michelin-starred restaurant Nouri (established in 2017) and creative interdisciplinary space Appetite (established in 2018) is recognized for having developed a groundbreaking approach to cuisine which he calls Crossroads Thinking. In addition to being a chef and restaurateur, Brehm is inspired by interdisciplinary thinking. The 38-year-old Brazilian chef honed his skills in some of the world's most vaunted kitchens including Thomas Keller's Per Se in New York; Andoni Luis Aduriz's Mugaritz in San Sebastian; and Heston Blumenthal's The Fat Duck, as well as his Experimental Kitchen, in Bray. Collectively, his professional experiences are significant. His time spent under the tutelage of each culinary iconoclast in his early career exposed Brehm to an incredibly rich diversity and contributed to a unique perspective of interconnection as they are expressed in the fields of cuisine, as well as philosophy, science, arts, and culture. In the ensuing years, Brehm has applied the rigors of research and development to his work in the kitchen. He has done this while also embracing his passion for philosophical and anthropological thought. Over time, Brehm has distilled his practice down to Crossroads Thinking. “Crossroads Thinking is my attempt at highlighting the interdependence of things using food and other forms of expression as a point of departure,” the curious chef explains. “It suggests that no one — no thing — exists in isolation and all things influence one another. Cooking food this way to connect with guests in a way that is deeper and more meaningful to both diners, chefs and servers alike.” Brehm has Culinary Art degrees from Senac, in his native Brazil, and the Culinary Institute of America. After his time at Per Se in New York and Mugaritz in San Sebastian, he worked at Paco Roncero's La Terraza del Casino in Madrid before travelling to Italy where he found himself learning about wine-making and the precious food traditions of Piemonte. In 2006, he moved to London and worked under Claude Bosi at Hibiscus in London before spending over four years with Heston Blumenthal. In 2012, he moved to Singapore to establish the kitchen at Bacchanalia which earned a Michelin star under his leadership. He left the now closed restaurant in 2017 and opened Nouri which earned its first Michelin star shortly after. In 2018, he established Appetite first as a virtual research center, and then — in the midst of a global pandemic — as a creative space at the intersection of food, art and music. The success of this unique space is a testament to people's interest in content rich and meaningful experiences. Brehm has called Singapore home for over a decade. On this episode of What's Burning, Ivan Brehm's chat with Host Mitchell Davis includes conversation around cooking at the Crossroads, the importance of EQ in the kitchen, and why “local" isn't always better. Follow Ivan on Instagram @ivanbrehm. For more on Ivan and his work, visit: www.appetitesq.com and www.noui.com.sg
In honor of our upcoming IO2022 Innovation Accelerated Summit, which is happening September 19th and 20th in Lincoln Nebraska. Thought it'd be nice to pull some of the best interviews and sessions from our IO2020 virtual event. So, over the next few weeks, check out some of our amazing speakers and grab a ticket for the upcoming event. We'd love to see you there. Tickets and more information can be found at io2022.com. And now back to the show. Inside Outside Innovation is podcast to help new innovators navigate what's next. Each week, we'll give you a front row seat into what it takes to learn, grow, and thrive in today's world of accelerating change and uncertainty. Join us as we explore, engage and experiment with the best and the brightest innovators, entrepreneurs, and pioneering businesses. It's time to get started.Interview Transcript with Vaughn Tan, Author of The Uncertainty MindsetSusan Stibal: Today Vaughn Tan will share learnings from internationally renowned cutting-edge restaurant, R and D teams on how to prepare for uncertainty and respond to it with grace and innovation. Vaughn is a London based strategy consultant, author, and professor. Vaughn's book, The Uncertainty Mindset, is about how uncertainty can be used to drive innovation and adaptability. Vaughn is also an Assistant Professor of Strategy and Entrepreneurship at University College London, School of Management. So Vaughn, I'll turn it over to you. Vaughn Tan: Thanks very much for having me and thanks also for everyone who's here. Thanks for joining me today. I just want to say a few things about myself, just as context.I was born and raised in Singapore, but these days, as Susan said, I'm a strategy professor at UCL school of management. I teach courses in how design thinking can update and. Conventional approaches to strategy and management. So I used to live in London, but at this very moment in Corona time, I'm physically located in a very rural part of France in a mountainous and volcanic region called the of van.And this is basically my apology in advance. If there are any internet connectivity problems that develop along the way. So, in any case, my focus as a consultant or researcher, and as an author is I try and understand how to design organizations that are more innovative. And more resilient to uncertainty.And these organizations include businesses, nonprofits, teams, communities. I'm particularly interested as I think the book's title and what I've just said may suggest in the role that uncertainty plays in making businesses better at doing innovation work. And I think that's maybe a little bit counterintuitive. And I'm going to unpack that a little bit more in the rest of this talk.I got here by quite a circuitous path. Quite literally a decade ago, late in 2010, I found myself in a basement kitchen of a restaurant in Washington, DC. And I was just dodging kitchen porters while watching a team of R and D chefs come up with a menu of new dishes for a restaurant. And the owner and the head chef of that restaurant group is the Spanish chef Jose Andres, who you may know because of his philanthropic disaster relief activities.There's an arrow pointing at Jose, right there. This is Jose's philanthropic side project, you know, which eventually turned into a huge one. If you're in the US, I think he's quite famous there. People know about him. It's called World Central Kitchen. And what they do is they create field kitchens for emergency food relief during natural and, and other disasters.The thing that many people don't know is that World Central Kitchen is able to spin up these field kitchens to produce hundreds of thousands of meals a day very quickly because, it's how they organized. Right. So they use a very unusual way of thinking about how to design their teams, to be able to go from a very small, permanent team, to a large operation in any particular disaster setting that they choose to go into because of how they're organized. And how they're organized is actually about what I call The Uncertainty Mindset. Because Jose's way of thinking about how his teams get organized for his for-profit organization. Think food group is actually the same way that he infused into what World Central Kitchen does, So, I'm going to come back to this in a little bit. I wanted to say also a little bit about how I came to study culinary innovation. It was all by accident. I did my PhD at Harvard Business School. And when I went in, I was interested in understanding how to organize innovation teams. And this focus for me was because of my experiences before starting the PhD. I'd just come from working at Google in California. And while I was there, I worked on some really unusual teams doing quite interesting innovation work.We were basically trying to develop parameters for new problems to solve. So, the first team I was on at Google back in 2005 at the very dawn of ad tech, as we know it today was trying to create an automated ad unit targeting engine. It didn't work then, although some of the machine learning foundations have been baked into the rest of Google AdWords and Ad Sense. But I was also on the launch team for street view, which is one of the rare hardware business units at Google while working at earth and maps. And I also worked on Google's Space flight program, which was actually in partnership with the XPRISE foundation, where we tried to put a Lunar Lander on the moon, an unmanned Lander. And I also worked on structured data. I worked with the Pure Research Group on a new structured data storage and management product, which while it was still externally available was called Fusion Tables. And it's now used exclusively internally to run the data layers for earth and map. I sort of burned out a little bit at Google and I left just before the 2008 global financial crisis to make furniture. I went to work at a wood studio in an art foundation in Colorado. And the strange thing is when I got there, I found again, something that felt a lot, like all the really interesting teams I worked with at Google.It was an interesting network of people who came together to try and develop new techniques for working with materials. I guess the thread that connected all those bits of my former life before academia was that I was exposed to this wide range of teams and businesses that were all pretty good at coming up with new problems to solve and solving them well.And so, when I decided to do a PhD about organization, my main question was something I think you all are interested in too, right? How do you organize companies and teams, so that they're good at coming up with new ideas so that they're innovative companies. So, it was pretty early in my doctoral research and I was casting around for a research project to like really work on, to write a dissertation about.And if you know anything about Singaporeans, you know, that we're really interested in food. So, this is one of my favorite dishes from Singapore. It's called Bak Chor Mee which basically means pork mince noodle. And it is a kind of innovation in itself. Like every stall that makes this, usually the people who make this dish only make one thing. And everyone develops their own kind of interesting take on what this dish should be.And the ones who are really good have made it very distinctive. But anyway, we're very interested in food. And so, Jose who I didn't know at the time was giving a lecture at Harvard during which he mentioned, how his innovation team, the Think Food Tank was not only how he made his restaurants innovative, but also how he made them really effective.And so, I went to his office hours and more or less as a joke, I asked him if he would let me come observe the Think Food Tank for my PhD research. And he said, yes. So. I'm just saying, be careful what you wish for. This is how I fell into studying this really strange world of high-end cutting edge culinary innovation teams.I eventually spent a lot of time at some of the best known of them. And what I realized along the way after having come away from tech was that innovation work is more or less the same work across industries. Even if the output and the input look very different. So having worked in both hardware and software tech and with startups after Google, I knew from the inside how tech innovation feels.And I quickly saw that while the type of new product may be different. The process of coming up with good new ideas and executing them well is really similar even in food. So, innovation work, I think has enough similarities across industries that we can learn from looking at how innovation work is done at the frontiers of food.And then apply those learnings more generally to other businesses in other kinds of industries. So, while I was at these R and D teams in high end cuisine, what I was doing was I was watching really good innovation organizations doing high level innovation work. Whether the innovation was creating a new experience of dining by adding cross modal sensory stimuli.So, what you see on the screen now is a dish at the Fat Duck called the Sound of the Sea. Where the seafood that you eat is made more intensely marine by hearing the sound of waves lapping at the shore that come out of the iPod that you're plugged into at the same time. Another kind of innovation that people work on is Material Innovation. In this case, they're discovering how to cook a new type of material, incredibly old clams, 200 years old at a restaurant that I will call Amaya. And these require developing a new cooking protocol that are unlike the cooking protocols used for other types of shellfish. Other kinds of innovation are developing new media products. And this is Nathan Myhrvold's most expensive cookbook in the world. He was only able to do this by developing a novel vertically integrated business model for content creation and publication. And he has then used that same business model to produce series of books after that, that would not be publishable, and they are very successful. But they wouldn't be publishable under conventional business models in publishing.Other innovations that I see in there that have analogies to other industries are new approaches to narrative storytelling. Instead of telling it in the form of a movie or play. Restaurants like the Fat Duck, when it reopened in 2016, use individual dishes in a meal, as the elements of story, they have to figure out how to do that.And some of them are like IO2020 right. Developing an influential conference and a global multidisciplinary network, like a restaurant called Noma in Copenhagen did with a Mad Symposium, at this point almost 10 years ago. Or as we began creating a novel operational model for field kitchens that are meant to serve disaster relief situations like Jose did at World Central Kitchen.Anyway, I ended up spending almost a decade and embedded in these world-renowned R and D teams, in an industry where basically the state of the art is changing frequently and unpredictably. It sounds a lot like high tech. It sounds a lot like media today as well. And these are the connections that I'm hoping that you all will see that I try and draw from outside of this domain of high cuisine into other industries that I also feel like I know and have worked in before. So, some of the places that I was at the Fat Duck in the UK, one of the first pioneering culinary innovation restaurants in the world. A restaurant that I call Amaya that I claim is in South America. I'm under NDA, so I can't say where they are. A restaurant that at this point is quite famous called Noma, which is in Copenhagen and Denmark, and the mad organization, which is the conference and thought leadership organization that they set up in Copenhagen. The Cooking Lab, which is Nathan Myhrvold, he's the ex-CTO of Microsoft. His organization, which is in Bellevue, Washington, which produce really interesting media around food and cooking and technology.And of course, Jose Andres's Think Food Group of restaurants. Ultimately, I just want to leave you with a few key takeaways from the research that I did. And the first and most foundational piece of insight is that all of these teams were innovative and resilient and adaptable. Not because they managed away the uncertainty that they faced or pretended that the uncertainty didn't exist, but because they had a different way of thinking about uncertainty. What I call the uncertainty mindset is simply explicitly treating the future as something unknown and unknowable, not as something risky.I know this sounds like a trivial distinction, but I think it really isn't. Risk is not the same as uncertainty, even though most people confuse the two. Risk is when you don't know exactly what will happen, but you know, all the possible outcomes and how likely each possible outcome is. So if that's the case, you can do risk management through cost benefit analysis.Real uncertainty on the other hand is when you don't know what exactly will happen and you don't know all the possible outcomes. Or you don't know how likely these known or unknown outcomes are. So just to illustrate the difference, flipping a fair coin, is truly a situation of risk. There's a 50 50 chance that you get heads or tails. And you can bet on that outcome. Real businesses like the ones that we all are in, rarely face this kind of risk in the real world. What they face instead is true uncertainty. And now it's actually really undeniable. The current business environment is filled with true uncertainty where we have no idea what many of the possible outcomes in the next 6 months might be, or even 12 months. And we don't know how likely each one of those outcomes are. So, the problem that I also, this was another insight from looking at these R and D teams, is that even though risk is not the same as true uncertainty, we've all been trained to think of not knowing only in terms of risk. And so, because of that, we think of every unknown situation as being risky.And this is in its own way, it's kind of comforting, right? Because risk can be managed away. We can do cost benefit analysis. We can risk manage the situation. This kind of thinking is an unmistakable hallmark of the risk mindset. And it can be fatal, right? So just look for instance, at the UK and the US government responses to coronavirus this year, or thinking back to 2008 and before the Fed's reaction to complex derivatives in 2008, just to see what happens when we use risk management and a risk mindset to think about and react to situations that are truly uncertain.The problem for businesses is that the risk mindset all starts with an organization's ability to innovate. Because innovation is by definition about not knowing exactly where you end up. When businesses over invest in managing the risk of known outcomes, they under invest in building flexible, adaptable organizations that let them change to be whatever they need. As the situation changes. The risk mindset also leads businesses to over optimize and try and be too efficient and profitable. And it leaves insufficient slack in the system to permit real innovative thinking. And maybe the biggest problem is that they create organizations in which all the incentives are to do what's well understood. And not to learn by failing, which is inevitable, if you're trying to do something, which is really, really innovative. I think the uncertainty mindset, as I said before, is simply acknowledging that you don't know enough about the future to optimize for it. And simply making this acknowledgement explicitly as a leader and as an organization changes how a business acts and how people and teams in those businesses act.The nice thing is that it makes these people and these teams inside businesses, more flexible and more able to learn and change when they need to. I'll talk about three things after this, just to finish off, but injecting uncertainty into organizations I've found is the best way to make them resilient to uncertainty and innovative at the same time.So, this is really the biggest, most counterintuitive thing. When I talk about this book to other people. They don't just try and say that, yes, we see that the world is uncertain. The organizations that I looked at that have been most successful, and this is not only in food, but outside of it, the ones that are most successful at dealing with uncertainty and being innovative. They actively create uncertainty inside of themselves. And it's this intentional creation of uncertainty inside the organization that makes them continually able to come up with new ideas that are good ideas. So how do they do it? They do it in three ways. They do it by making the roles that their employees have open ended. They do it by having open ended goals. And then they also do it by stimulating a sense of really carefully designed and calibrated desperation among their teams. And I'll say more about each one of these things in turn very quickly. So open ended roles are simply roles where your definition of what you do as an employee is not fully defined at the beginning. What this means is a large part of your role is quite clear and it's quite stable, but a part of your role is not. So, if you think about Google's 20% time or 3Ms 15% time, this is something like an open-ended role. It makes the role malleable and it also encourages people to, in a sense, negotiate what role they're going to play by testing things out with their colleagues.Right? So, to try something that they think is worth doing that they're good at doing to show the results of that test to their colleagues, and if that test is shown to be useful, then that becomes part of role. The result of this is more innovative, higher performing teams where all that testing also helps team members learn what other team members are good at doing and what they like to do.And what this leads to in the end, not only are the roles adaptable because they're constantly changing along the way, this also creates teams that are incredibly high functioning, where everyone knows what everyone else is good at doing. And also, is interested in doing. These teams, barely need management of the conventional sort.So open-ended goals, I think are very similar to open-ended roles except in the context of goals. So we often think about goals as being very concrete. Want to achieve this micro growth in profits. By the end of next year. Open-ended goals for innovation are about saying how you think about abstractly, what success looks like.So that there's lots of possible things inside success that could be successful. So open endedness just means defining goals, more abstractly and less concretely. But being very clear about what tradeoffs you are willing to make to achieve those goals so that you give the people in your organization, more freedom to come up with unanticipated, but valuable problem definitions.And finally, uncertainty can also be injected into how you motivate teams and individuals in your organization. The conventional approach to motivation is to give people something that they want, like more money or promotion to encourage them to work better. This only really works when the things that they need to do to be successful are very clearly defined and very stable, but this doesn't work for innovation, right?Because these incentives are usually not enough to overcome the inherent fear of failure that everyone has. And failure is necessary to do any kind of real innovation work. So, what these teams did was that they publicly and irrevocably committed to projects that were just beyond what they knew they could deliver.And what this does is it creates desperation, right. It creates the sense that we can't simply keep doing what we're doing, that we're good at doing, in order to be able to deliver on this product. And what that does in turn is it drives the teams to abandon these comfortable, old ways of doing things.And try new ways of doing things and generally learn new stuff. So, it creates a situation like in the gym with resistance training, where the teams and the people inside the organization gradually become better at taking on things that they don't already know to do very well. There's much more to be said about all of those things, but it's mostly in the book, which I encourage you to read. There wasn't space in the book for everything, so I'm continuing to think through some of the implications of not knowing every week in an email newsletter, which I also encourage you to sign up for. It is completely free. I want to open up now to a very casual conversation. So, Austin is curious about injecting uncertainty. Austin, do you want to say a little bit more about what you're curious about in terms of injecting uncertainty? Austin's question is structurally what programs might help inject uncertainty in a careful calibrated way into the organization? I, I think it's a really good question. So, I often make the distinction between having a program that is about injecting uncertainty and simply changing how people work. So that the way they work naturally encompasses more things that are not fully defined upfront. So, we can talk about injecting uncertainty into roles. For instance, by saying, let's say you're trying to hire someone new. At the moment, the default position for most hiring is to say, I'm going to define a, a job description. And then I'm going to put that out to a recruiter to find people who might be good fits.And one way that you can simply inject uncertainty into that is to say, here is the job description. That is 80% of the job that we're hiring for the other 20%, for instance, it can be any percentage, but I think 20% is a good starting point. The other 20%, we don't know. The 80% that we do know is clearly defined. You got to do these things and we're going to hire to make sure that you can do those things. The other 20%, on the other hand, we want you to come in, and spend one day a week or two days, every two weeks or whatever you choose to do telling us and showing us what that other 20% should be and why it's important to us. Simply that's one program that will inject uncertainty into who you hire and what they do for you.Right. And then along the way, if you make this explicit, it will force people to say, okay, what is this person doing in his or her 20% time, that is so valuable. Is it actually valuable? Can we help this person do something which is more valuable that we don't expect to need yet, but we actually realize that we do need now? I think programs like that inject uncertainty to how organizations work.So, Ron Thomson asks great insight on what's needed for organizations to innovate for impact. Over the years, what are the most valuable lessons you've learned? It's a great question again, Ron. I think the biggest thing is uncertainty in an organization has this effect on organizations of making them innovative and adaptable. All the way through the organization, but for it to actually begin the most senior leaders need to be able to show one thing and they need to be talking about it constantly. And that one thing is being able to constantly talk about how they have themselves failed in the past, not hypotheticals. They have to actually say how they did fail in the past and how that failure led to their success today.So, I want to reemphasize this point. It's that we talk a lot about success and why it's good. We don't need to talk more about that. We all know why success is a good thing. What we don't talk about is how, when you design failure correctly, you can learn from it. So not all failure is good. You can fail in ways that don't teach you anything, but you can also design work. You can design projects so that if you fail, you learn as much as if you succeed. The Uncertainty Mindset is partly about being comfortable with failure because you know that failure teaches you stuff. And this, I think almost has to come from the top down, right? So, the most senior people will mean if the most senior people say that failure is okay, they will make the people underneath them say that failure is okay, and that will percolate all the way down.And then at that point, it'll become possible for someone who is very junior to say, I can now take a risk at doing something, which I don't know how to do yet, because the failure might teach me something if I design it correctly. So I, I think the biggest lesson is if you're a leader, your most important job, other than setting the direction of, of the organization is to constantly not shut up about how you failed in the past and how it helped you to learn.Okay. So, Jason also asks having too much stock on hand can hide a lot of problems. Absolutely. So, I think one key thing to say about what I've been saying, in this presentation is that I don't think that uncertainty injection is good for all kinds of businesses. It's only good for businesses that really want to innovate.So, if you are in manufacturing and the manufacturing is well understood, you've got a proper well developed stable protocol for manufacturing a thing, you should be in a situation where you're trying to maximize efficiency and reduce waste. This is not the same thing as trying to be an innovation organization that is trying to find new ways of doing things.I absolutely agree that if you're trying to exploit, if you're trying to be efficient, having a lot of organizational slack is not necessarily a good thing, because as you point out having too much stock on hand, having too much slack can hide a lot of problems, especially problems associated with people who are simply coasting, instead of doing what they know they need to do. How they know they need to do it.But if you are trying to build an innovation organization that is trying to do new things that have never been done before, you must have slack. Because if you don't have slack, you cannot fail. And if you don't fail, you can't learn how to do something new. Yes. And Austin makes a great point, which is failure in certain environments, which are efficiency operation environments should be mitigated as quickly as possible with a known solution. A hundred percent agree. And failure in uncertain environments should be designed to encourage learning and should be encouraged as well. Right? So, it's two things you should encourage failure that is designed so that when you fail, you learn something interesting and useful.You should encourage that kind of failure, not the kind of stupid failure where you fail for no good reason. And you don't know why you failed. Let's see. So, Ron has another question, I guess, with the uncertainty mindset, like the fear of failure being foreign in most enterprises, any insight on the lessons learned from Trump maintaining the status quo?Well, so I think one thing that I, I want to say wrapping up, which is actually relevant to Ron's question. I'm not sure that especially now any business anywhere can think of itself as being in a certain business environment. So, I wouldn't say to embrace the uncertainty mindset 100%, but at least if you are a business that is exposed to any kind of external environment, like if you are operating any kind of business where you have customers or suppliers, you need to be thinking about how to build your employees up. Your team organization up so that they're able to adapt if things suddenly change.The organizations and the businesses that were able to pivot really fast, when the last wave of the pandemic hit us, were the ones who had people who were able to change what jobs they did at a moment's notice because they were used to developing new jobs.Right. So, if they had open ended roles along the way, they were used to changing what they. And I think what every business needs to do is to encourage people who are employed by them, their suppliers, everyone who they work with needs to expect that things are going to be changing unpredictably in the future and to be ready for that to happen.And a large part of that is simply not expecting that things will stay the same or that you can predict what they are and that at the very base level, Is the Uncertainty Mindset, in a nutshell. Just the moment you start to think and plan as if the future is not known and not knowable, you instantly have a leg up on everyone else who thinks, oh, I'm going to optimize. Because I can expect what the future will be. And I can predict it with some certainty, if you just don't even think that everything you do will be slightly different and then very different as a result. And you'll be much more adaptable. Back to you, Susan. Susan Stibal: Vaughn thank you very much. Those were great things to think about. Really, we appreciate you being here from France. And we want to thank our sponsors of the Inside Outside Innovation Summit. So Vaughn, hope to see you soon. Vaughn Tan: Thanks for having me. Hope to see you all sometime.Brian Ardinger: That's it for another episode of Inside Outside Innovation. If you want to learn more about our team, our content, our services, check out InsideOutside.io or follow us on Twitter @theIOpodcast or @Ardinger. Until next time, go out and innovate.FREE INNOVATION NEWSLETTER & TOOLSGet the latest episodes of the Inside Outside Innovation podcast, in addition to thought leadership in the form of blogs, innovation resources, videos, and invitations to exclusive events. SUBSCRIBE HEREYou can also search every Inside Outside Innovation Podcast by Topic and Company. For more innovations resources, check out IO's Innovation Article Database, Innovation Tools Database, Innovation Book Database, and Innovation Video Database. Also don't miss IO2022 - Innovation Accelerated in Sept, 2022.
In episode 213 UNP founder and curator Grant Scott is in his shed reflecting on writing your own biography, post-graduate education for photographers and travel photography without travelling. Plus this week photographer Dominic Davies takes on the challenge of supplying Grant with an audio file no longer than 5 minutes in length in which he answer's the question ‘What Does Photography Mean to You?' Dominic Davies is a photographer who works primarily, but not exclusively in the controlled environment of the studio. Experimental and collaborative in approach he brings a precise and crafted vision to all his projects, driven by the fascination with exploring and realizing ideas photographically. His work has been commissioned by clients across the fields of design, music, publishing, museums and advertising include Absolut, 4AD, Grey Goose, Haagen Dazs, Guinness, Nike, Lee Cooper, Smirnoff, The Victoria & Albert Museum, The Fat Duck, and The Gourmand. Davies's images have been exhibited in Europe, USA and Japan and his book To Cage a study of the European zoo environments was published in 2001. https://dominicdavies.com Dr. Grant Scott is the founder/curator of United Nations of Photography, a Senior Lecturer and Subject Co-ordinator: Photography at Oxford Brookes University, Oxford, a working photographer, documentary filmmaker, BBC Radio contributor and the author of Professional Photography: The New Global Landscape Explained (Routledge 2014), The Essential Student Guide to Professional Photography (Routledge 2015), New Ways of Seeing: The Democratic Language of Photography (Routledge 2019). © Grant Scott 2022
Dr. Paul Geary's Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants (Intellect, 2022) examines the work of four of the world's leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea. Using ideas from performance studies, cultural studies, philosophy and economics, Dr. Geary explores the creation of the dining experience as a form of multisensory performance. The book examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. The book brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants. The book interrogates the experience of the performances in and of these restaurants, with a particular focus on the entanglement of sensory, embodied, and reflective experience with the broader cultural and ideological discourses that both frame and produce those seemingly individual, personal and intimate encounters with the work. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
Dr. Paul Geary's Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants (Intellect, 2022) examines the work of four of the world's leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea. Using ideas from performance studies, cultural studies, philosophy and economics, Dr. Geary explores the creation of the dining experience as a form of multisensory performance. The book examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. The book brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants. The book interrogates the experience of the performances in and of these restaurants, with a particular focus on the entanglement of sensory, embodied, and reflective experience with the broader cultural and ideological discourses that both frame and produce those seemingly individual, personal and intimate encounters with the work. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/performing-arts
Dr. Paul Geary's Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants (Intellect, 2022) examines the work of four of the world's leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea. Using ideas from performance studies, cultural studies, philosophy and economics, Dr. Geary explores the creation of the dining experience as a form of multisensory performance. The book examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. The book brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants. The book interrogates the experience of the performances in and of these restaurants, with a particular focus on the entanglement of sensory, embodied, and reflective experience with the broader cultural and ideological discourses that both frame and produce those seemingly individual, personal and intimate encounters with the work. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology
Dr. Paul Geary's Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants (Intellect, 2022) examines the work of four of the world's leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea. Using ideas from performance studies, cultural studies, philosophy and economics, Dr. Geary explores the creation of the dining experience as a form of multisensory performance. The book examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. The book brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants. The book interrogates the experience of the performances in and of these restaurants, with a particular focus on the entanglement of sensory, embodied, and reflective experience with the broader cultural and ideological discourses that both frame and produce those seemingly individual, personal and intimate encounters with the work. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Dr. Paul Geary's Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants (Intellect, 2022) examines the work of four of the world's leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea. Using ideas from performance studies, cultural studies, philosophy and economics, Dr. Geary explores the creation of the dining experience as a form of multisensory performance. The book examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. The book brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants. The book interrogates the experience of the performances in and of these restaurants, with a particular focus on the entanglement of sensory, embodied, and reflective experience with the broader cultural and ideological discourses that both frame and produce those seemingly individual, personal and intimate encounters with the work. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology
Dr. Paul Geary's Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants (Intellect, 2022) examines the work of four of the world's leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea. Using ideas from performance studies, cultural studies, philosophy and economics, Dr. Geary explores the creation of the dining experience as a form of multisensory performance. The book examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. The book brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants. The book interrogates the experience of the performances in and of these restaurants, with a particular focus on the entanglement of sensory, embodied, and reflective experience with the broader cultural and ideological discourses that both frame and produce those seemingly individual, personal and intimate encounters with the work. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/art
Today, Garrey Dylan Dawson is the general manager at Henne Kirkeby Kro — a Michelin-starred restaurant on the west coast of Denmark. But that scarcely scratches the surface of the former chef's long and illustrious career in the industry.His highlights reel includes a decade as the head chef at The Fat Duck — alongside Heston Blumenthal — when it won its three Michelin stars; a long-running stint on one of the UK's best-loved food programmes, Ready, Steady Cook; and a move to Denmark, where he forged a formidable relationship with chef Paul Cunningham at Henne.In episode seven, we discover how Garrey broke into fine dining; why he turned down a job with “one of the godfathers of cooking”, Raymond Blanc; what it was like working with Heston Blumenthal; why he decided to leave the kitchen to focus on front-of-house operations; how he gets the best of his team; and why he rarely eats at Michelin-starred restaurants.
Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at Le Manoir aux Quat' Saisons, Hibiscus, Mugaritz, Noma, L'Astrance, The Fat Duck, WD-50 and Pierre Gagnaire, before returning to London to take the position of head chef at Texture and then opening his own restaurant, Dabbous in 2012. Since closing in 2017, he opened Hide in 2018 to critical acclaim. Hide was awarded a coveted five stars in the Evening Standard, GQ restaurant of the year, as well as a Michelin star…. all within six months of opening. Joins us on a crafted culinary journey
MC Griffin is a visual artist, animator, writer and much more; providing the Channel 101 library with such animated classics as THE SUITS, ACTUAL ALIEN CONTROL, FAT DUCK and offering his animation talent to such live-action classics as TOON WOLF, LEGEND OF THE WHITE TIGER and GOOGY. He's kept busy with several projects since 101, the most recent being a tabletop RPG called Fatal Familiar - to which he shares with us some awesome insight, including collaborative offerings from his fellow 101 alum! MC Griffin's website MC Griffin on YouTube MC Griffin on Channel 101 (Legacy Site) Support Fatal Familiar on Indiegogo Todd Donald (host) Postmodern Machine (music) Channel 101 Podcasts (network)
In the second semifinal in the Kid's WB bracket, Cohost Cody takes on Roommate Andrew in a lovely battle of wits, references, and psychological barbs. Can Cody's greatest team ever assembled hold a candle to Andrew's croquet offense? Featured in this ep: Cody's dramatic heel turn, a Hebrew Card, Manute Bol, some masturbatory praise of the podcast, an attempt at fighting bad luck with violence, intangibility, and one of my finer dramatic reveals of an ending.
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