Podcasts about Fine dining

This day would be so much better with Champagne@Moetchandon @ruinart @veuveclicquot @krugchampagne #wine #champagne #podcast #radioshow #hostCo hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man BobSIPS – Get ready to pop some bottles as we dive into the effervescent world of champagne! In this episode, we explore a selection of exquisite champagnes including Moet Chandon Nectar Imperial, Ruinart Blanc Singular Edition 19, Veuve Clicquot RICH, Veuve Clicquot RICH Rose, La Grande Dame 2015, and Krug Grand Cuvee 172nd Edition. Our hosts will share their tasting notes, rating each bubbly delight with our signature sips scale from 1 to 5. Expect lively discussions, amusing anecdotes, and a few surprises as we toast to the finer things in life. Whether you're a champagne aficionado or just curious about the sparkling stuff, this episode is sure to delight your palate and elevate your spirits!We will be discussing Champagne and rating them from 1-5 with 5 being the best:5:57 Moet & Chandon Nectar Imperial4 SIPS13:38 Ruinart Blanc Singulier - Edition. 194 SIPS19:03 Veuve Clicquot RICH3 SIPS24:09 Veuve Clicquot RICH Rose 4 SIPS27:12 La Grande Dame Rose 20155 SIPS32:50 Krug Grande Cuvee 172 Edition5 SIPSinfo@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeChampagne, Moet Chandon, Veuve Clicquot, Krug, Wine Tasting, Luxury Lifestyle, Sparkling Wine, Caviar, Dessert Pairing, Wine Ratings, Champagne History, Wine Enthusiasts, Tasting Notes, Wine Pairings, Bubbly, Fine Dining, French Wine, Sommelier, Wine Culture, Alcohol Content

Pippa speaks to Sebastian Stehr who is the Executive Chef at beyond Restaurant on how he’s using indigenous ingredients on his menu, and how diners are responding. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Preview: Julia Felix was a woman of property and an entrepreneur in 79 AD Pompeii, running a luxurious entertainment complex. This complex offered "bougie baths," gardens, and fine dining, allowing middle-class patrons to experience luxury. Archaeology reveals she owned property and ran businesses, defying traditional written accounts. She likely died in the Vesuvius eruption. VESUVIUS

World Rugby Hall of Fame's Al Charron on Canada's women going for a World Championship against England and fine dining in Quebec City compared to Belleville.

From Kitchens to Code: Gregory Willis on Flavor, Innovation & Food TechIn this episode, I sit down with Gregory Willis — founder and president of SenSpire, the company behind Flavor Studio, an operating system powering innovation in the food and ingredient industry. Gregory's journey is anything but linear: from earning four-star reviews as a chef in the competitive San Francisco dining scene, to leading CPG innovation at Chef's Best, to building patent-backed food tech solutions at Treasure8, and now creating software that unifies formulation, sensory testing, CRM, and R&D for some of the world's leading food companies.He's also the author of The Language of Flavor, a book unpacking the creative science of taste, and co-runs a boutique letterpress company with his wife. His career weaves together food, technology, design, and relentless curiosity.We cover:How lessons from fine dining — work ethic, customer service, discipline — shaped his approach to startupsThe creation of Flavor Studio: from flavor-predicting algorithms to a full R&D suite replacing Excel in food labsWhy most food companies still rely on spreadsheets (and how Flavor Studio solves this problem)Scaling Chef's Best into a nationally trusted label and what it taught him about consumer psychologyBehind the scenes of food innovation trends: tinned fish, Dubai chocolate, protein-everything, pickle-flavored snacks, and zero-proof drinksMisconceptions about taste: why aroma is central and the “tongue map” is a mythThe role of memory, design, and emotion in shaping flavor experiencesThe grind of patents and why sustainable food innovation is both slow and necessaryAdvice for young founders entering food/CPG: curiosity, communication, and building resilience against failure

Butchering whole alligators, costing out every plate down to the garnish, and perfecting grilled sweetbreads with Cindy Wolf, an executive chef. What was it like to cook for Julia Child? And what popular item does she wish she could purge from the menu?Dan's latest book is Reset: How to Change What's Not Working. It's out in hard cover and as an audiobook.WANT MORE EPISODE SUGGESTIONS? Grab our What It's Like To Be... "starter pack". It's a curated Spotify playlist with some essential episodes from our back catalogue. GOT A COMMENT OR SUGGESTION? Email us at jobs@whatitslike.com FOR SPONSORSHIP OPPORTUNITIES: Email us at partnerships@whatitslike.com WANT TO BE ON THE SHOW? Leave us a voicemail at (919) 213-0456. We'll ask you to answer two questions: 1. What's a word or phrase that only someone from your profession would be likely to know and what does it mean? 2. What's a specific story you tell your friends that happened on the job? It could be funny, sad, anxiety-making, pride-inducing or otherwise. We can't respond to every message, but we do listen to all of them! We'll follow up if it's a good fit.

In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California.Born in Mexico City, Roberto's journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir.We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you're a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine. What you'll learn from Chef Roberto Alcocer [2:11] Growing up in a traditional Mexican household: smells, flavors, and values that shaped him[6:59] Why were his parents against him becoming a chef[9:03] The pivotal year Roberto Alcocer spent studying culinary arts in France[11:19] Starting out in a now Michelin-starred restaurant—as a teenager[12:14] The moment Roberto Alcocer realized that pressure fuels him, not breaks him[15:05] Precision, pride, and flavor: What Spanish kitchens taught him about finesse[16:35] His belief that fine dining must “surprise and overdeliver” every night[17:03] The contrast between Malva's rustic charm and Valle's refined elegance[17:03] Why Malva is “a table in the farm,” not just farm-to-table[21:52] His strategic pursuit of a Michelin star—and the pressure that follows[22:56] How Roberto Alcocer manages high-stress environments without anger or ego[25:11] The evolving leadership gap: why mentoring Gen Z chefs is different[26:45] His belief that “every chef needs to be a little bit crazy” to succeed[26:56] The unconscious bias against Mexican cuisine in the fine dining world[28:36] Balancing authenticity with elevated expectations in a Michelin setting[30:20] The most important advice he gives to young cooks today[33:52] Why mistakes are the best teachers in a chef's journey[38:50] How he empowers Mexican-American cooks to embrace their cultural heritage[39:04] Roberto's favorite local restaurants to try in San Diego[41:27] His unexpected drink of choice: it's not mezcal[42:45] What he'd tell his younger self if he could go back[45:31] How the pandemic reshaped his outlook on work-life balance Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Roberto Alcocer

„Více, než fine dining je pro mě důležitá chuť. Pekárna, kterou otvíráme, nemá v Česku obdoby. Tržnice Sapa se stala Mekkou vietnamských restaurací a v rámci Evropy je to jedno z nejlepších míst, kde si dát vietnamské jídlo. Časem se v Taru objeví občasný twist na českou kuchyní,“ říká šéfkuchař a spolumajitel Taro group Khanh Ta.Líbí se Vám tento díl? Napište nám o tom!

We get in to our Mens Room Question: What did you (or someone else) do that wasn't on the up n up?

In episode three of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Kyle Young—a culinary talent known for blending classic techniques with modern creativity.With experience across fine dining and boutique kitchens, Chef Kyle brings a bold yet thoughtful approach to local, seasonal ingredients. Passionate about sustainability and community, he's as dedicated to mentoring young chefs as he is to crafting unforgettable dishes.Fresh ideas. Local flavors. Big impact.

Let's eat, Slackers!This episode is simple: Candy & Restaurants. That's it. That's the topic.I rediscovered one of my all time favorite candy bars, the mighty 5th Avenue and that led us here.I also came across a closed restaurant storefront and started thinking back to the places that 6 year old me would have thought were "fancy" dining. You know, like Sizzler or Ponderosa. Ever have a Ponderosa steak on a Sunday after church? Well I sure did, and it was glorious.There's so much tension in the world - why not just talk about candy and food? Oh, yeah, and tonight I had another seldom talked about candy bar that was a pretty big deal in 1987!

„Bez příkras, bez miss ČR, která by to uváděla a bez kejklířů. Jde mi o motivaci kuchařů, posouvání vpřed, o kuchařské živočišno. Baví mě pro Česko někoho objevit. Culinary Symposium Prague letos změní místo konání, navíc tři ze šesti kuchařů připraví ochutnávku pro každého návštěvníka“ říká Tomáš Kalina, zakladatel a organizátor akce Symposium Culinary Prague, která vozí do Prahy špičkové světové kuchaře.Líbí se Vám tento díl? Napište nám o tom!

There is not one sector of power that Jeffrey Epstein didn't have a toe dipped into. That even goes for the world of fine dining. Jeffrey Epstein was a fixture at the finest establishments in New York, even though he ate like a six year old according to former friends and associates. In this episode, we hear about Jeffrey Epstein's good friends the Zagat's and how he was often seen with the married couple and how they even made a trip to Jeffrey Epstein's island. to contact me:bobbycapucci@protonmail.comsource:Jeffrey Epstein repeatedly dined at NYC's top restaurants after he was listed as a sex offender | Daily Mail Online

There is not one sector of power that Jeffrey Epstein didn't have a toe dipped into. That even goes for the world of fine dining. Jeffrey Epstein was a fixture at the finest establishments in New York, even though he ate like a six year old according to former friends and associates. In this episode, we hear about Jeffrey Epstein's good friends the Zagat's and how he was often seen with the married couple and how they even made a trip to Jeffrey Epstein's island. to contact me:bobbycapucci@protonmail.comsource:Jeffrey Epstein repeatedly dined at NYC's top restaurants after he was listed as a sex offender | Daily Mail OnlineBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-epstein-chronicles--5003294/support.

In dieser Folge entführt uns die Journalistin Brigitte Huggel mit ihrem Text «Oman – Land zwischen Fjorden, Bergen und Rosen» in ein Sultanat voller Kontraste. Gelesen von Stefan Barth erleben wir eine Reise von den dramatischen Fjorden der Musandam-Halbinsel über das abgeschiedene Dorf Kumzar bis hin zur pulsierenden Hauptstadt Muscat. Wir tauchen ein in die Atmosphäre von Souks, Moscheen und Wadis, entdecken alte Traditionen wie die Rosenwasser-Destillation im Jabal Akhdar und besuchen Bergdörfer, die wie aus der Zeit gefallen wirken.Ein lebendiges Porträt eines Landes, das zwischen Meer und Wüste, Moderne und Geschichte eine stille Faszination entfaltet – und Besucherinnen und Besucher tief berührt.Erhalten Sie vier Mal im Jahr die Seazen Bookazines mit Geschichten zu den Themen Kunst & Kultur, Fine Dining, Cocktails & Wein, Sport & Natur, sowie Reportagen über Reiseziele in der Schweiz, Europa und weltweit. Ergänzt durch Hotelreviews und Interviews mit Hotelmanagern, Sterneköchen, Künstlern und Locals – verfasst von den besten Schweizer Reiseautorinnen und -autoren! www.seazentravel.com Hosted on Acast. See acast.com/privacy for more information.

#Berichtausberlin #DieterHapel #DNEWS24 #AugehtippSPD-Krach macht richtig Lärm. Berlin will beim Personal sparen. Auf 22 Hauptstraßen geht's künftig wieder flotter voran. Trunkenbold blieb im Tiergartentunnel stecken. Drogenfahrer rast in Kindergruppe. Die Feuerwehr ist am Limit. Kühnert läuft. In der Nacht wird scharf geschossen. In der Hauptstadt wird zu viel geraucht. Ausgehtipp der WocheDas Meraki liegt am schönen Fasanen-Platz in Wilmersdorf. Das griechische Restaurant bietet ordentliche und schmackhafte Portionen.Versteckt im 3. Hinterhof irgendwo zwischen Kreuzberg und Neukölln finde der Sucher in der Elbestraße das eins44. In der ehemaligen Werkshalle wird Fine Dining angeboten.

On this episode of The STL Bucket List Show, we sit down with Elliott Brown and Brandon Panosh, the duo behind The Biscuit Joint in Midtown, to talk about their next chapter — Scouts, a fine dining concept rooted in community, hospitality, and the spirit of their early pop-ups.What began as intimate Dinner at the Loft evenings has grown into a neighborhood-driven food group, blending creativity, culture, and a love for St. Louis.We dive into:How a loft supper club during the pandemic evolved into The Biscuit JointThe vision for Scouts — living room to dining room to kitchen — and why it should feel like homeBuilding teams, culture, and consistency across conceptsBalancing family, business, and legacy as entrepreneurs in STLPre-theatre plans for The Fox and creating a true neighborhood spotTheir STL Bucket List picks and who inspires them locallyThis episode is a look at craft, community, and the courage to level up right here in St. Louis.

Episode 145 – Travis “The Nomad Cook” PetersenThis episode, JP cooks up a special session with Canada's original culinary cannabis mover — Travis Petersen, aka The Nomad Cook. A Vancouver native and MasterChef Canada alum, Travis flipped his kitchen game into a rolling infused fine-dining experience, serving epic pop-up dinners and cannabis workshops from coast to coast. He's hosted thousands via RV‑based private events, taught dosing precision to chefs, and helped legitimize cannabis as culinary art nationwide  .⸻What You Will Learn on This Episode:    •    How winning hearts and taste buds on MasterChef Canada led Travis down the path of cannabis cuisine      •    The story behind The Nomad Cook: packing up an RV and cooking infused dinners from Vancouver to Quebec City and beyond      •    Why he treats cannabis like a “super-food” — building menus around terpene profiles and cooking for outcomes, not just highs      •    How he built dosing into fine-dining — creating immersive 5-course meals tailored for comfort, connection, and clarity      •    What it takes to host safe, responsible cannabis dining—teaching chefs, famous guests, and everyday cookers how to infuse thoughtfully  Perfect episode for foodies, cannabis heads, and anyone curious about how culture transforms when you elevate the plate with the plant.Y'all know what time it is… Roll em fat, torch your rigs, pack your bongs, bag up some work, water your plants, do what you gotta do because we're about to take this journey with Nomad Cook!✌

This week's sermon explores Luke 14:1, 7–14, where Jesus dines at the home of a Pharisee and watches guests scramble for seats of honor. Rather than scolding, Jesus turns the moment into a graceful, witty parable on humility and hospitality. Drawing from both ancient and modern examples — including inherited fine china, youth mission trips, and Chef José Andrés' work feeding people in crisis — we see how Jesus' table isn't about etiquette or influence but about making room for the overlooked. Jesus reminds us: the real blessing comes not when we get repaid, but when we welcome those who can't repay us at all. That's where God's joy is found — and where true community begins. What if every table we set — in our homes, schools, or churches — became a little glimpse of the banquet of heaven? Tune in and take your seat at the table.

Today's guest is Luke Dale-Roberts, the award-winning chef whose name has become synonymous with pushing the boundaries of fine dining. From steering La Colombe to global acclaim as the Best Restaurant in Africa & the Middle East and climbing to No.12 on the World's 50 Best Restaurants list, to redefining South Africa's culinary landscape with The Test Kitchen—winning Restaurant of the Year multiple times and breaking into the world's top 25—Luke has consistently raised the bar. Now, with his latest venture SALON, crowned Africa's Best New Restaurant and winner of the 2025 Luxe Restaurant of the Year, he continues to innovate and inspire.We talk about the origins of his legendary Café au Lait sauce, why Cape Town now rivals any global food capital, the tough reality of running fine dining in a changing world, and the extraordinary impact of his Fledglings initiative, which has given opportunities to young cooks from disadvantaged backgrounds.Along the way, Luke reflects on his early years in London's kitchens, the failures that shaped his cooking, the high points that took him to the top 50 restaurants in the world, and why, despite the challenges, he still adores the theatre and intensity of fine dining.---------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.

Poll: Katie Porter leads California governor’s race, boosted by former Kamala Harris supporters Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Poll: Katie Porter leads California governor’s race, boosted by former Kamala Harris supporters Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

What if you could take the precision of fine dining and scale it to millions of people—without diluting the magic?That's the challenge John Karangis has spent a lifetime solving. From the kitchens of Paris and Gramercy Tavern to leading culinary innovation at Shake Shack, John has mastered the art of translating high-end experience into high-volume impact. In this episode, he reveals the playbook behind Shake Shack's wildly successful LTOs, why most “innovation” fails, and how he balances creativity with consistency in a system built for scale. We also explore the emotional drive behind his work—how fatherhood reshaped his leadership, and why humility may be the sharpest tool in his kitchen.For any operator looking to elevate their food without losing their soul, this one hits deep.To learn more about Shake Shack and their culinary innovation, visit shakeshack.com.____________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Chef Alexandros Sperxos joins Jen Crichton to share what it’s like to lead The Dish, one of twelve unique concepts at Culinara Social Dining, perched 100 metres above the city in the world’s highest food hall. On the ground, Mazlum Topcu, co-founder of The Banc, explains how the new Mini Bancer weight-loss–friendly menu offers high-protein, smaller portions to accommodate changing appetites. Meanwhile, the trailer for Season Two of the Netflix show With Love, Meghan was just released. And it’s the moment revealing that Prince Harry doesn’t like lobster that’s really getting people talking. So, on the show, we delve on the topic of fussy eating with occupational therapist Tara Connolly. Plus, we explore eco-fashion initiatives with Jennifer Sault of Thrift For Good, and learn about environmentally friendly floristry from Kat Legaspi, founder of Raya Flora.See omnystudio.com/listener for privacy information.

Today's LA Food Podcast is a first — our debut three-part episode. First up, host Luca Servodio breaks down the week's biggest food stories, from Eleven Madison Park's bold new pivot to Bill Addison's glowing RVR review and how Ozempic is reshaping restaurant menus. He also sings the praises of recent meals at Budonoki, Lasita and Teddy's Red Tacos. Then, LA Chef Con founder Brad Metzger joins us to preview the October 6 event at Redbird and Vibiana, bringing together the city's top chefs and industry leaders. Finally, our headliner: Michael Voltaggio, the Top Chef season 6 winner, bad boy of molecular gastronomy, and creative force behind restaurants like ink. and The Bazaar. We revisit his groundbreaking career, unpack how the 2010s put LA fine dining on the global map, and explore why he's still relentlessly pushing culinary boundaries.The LA Food Podcast is powered by Acquired Taste Media. Be sure to check out our sister shows: Taqueando with Bill Esparza and Let It Rip. And don't forget to rate and review!–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Plus Can AI Run A Whole Country?Like this? Get AIDAILY, delivered to your inbox 3x a week. Subscribe to our newsletter at https://aidaily.usAI Could Make Book Reading Obsolete—and Students Have the Most to LoseAI's takeover of book “reading”—through instant summaries, comparisons, and chats with texts—is stripping away the deep engagement, growth, and joy of diving into the real thing. Students may lose critical thinking and the emotional payoff that only actual reading delivers.Could AI Run a Whole County? Albania Wants to Find OutAlbanian PM Edi Rama floated the idea of an AI‑run ministry—maybe even an entire AI government—to kill corruption and fast‑track EU membership. AI already plays a role in procurement, customs, and infrastructure monitoring. But critics warn: if you don't clean the system, AI will just “hide the old dysfunction better.”AI Chef Aiman Is Flipping the Script on Fine Dining in DubaiIn Dubai, an AI named Chef Aiman designs wild, next-level menus using molecular gastronomy smarts—think repurposed scraps, funky flavor combos, and full sensory vibes. Human chefs don't get ghosted—they polish the ideas, making this a collab, not a take-over. Illinois Bans AI as Your Therapist—More States Eye the MoveIllinois just outlawed the use of AI chatbots for therapy, insisting only licensed pros can make treatment decisions—though AI still gets green-lit for desk work. And it's not stopping there: California, New Jersey, and Pennsylvania are all cooking up bills to clamp down on AI's emotional reach.MIT Uses Generative AI to Cook Up Superbug-Killing AntibioticsMIT researchers tapped generative AI to design novel antibiotics—screening over 36 million molecules—to find two standout compounds that crushed gonorrhea and MRSA in lab and mouse tests. These structurally fresh antibiotics could spark a new era in fighting drug-resistant bugs. AI Music Is Ubiquitous and Getting Harder to SpotAI-generated music is everywhere—and it's getting crazy hard to tell the difference from human-made tracks. Detection tech is racing to catch up, but the vibe? Super seamless, borderline invisible.Cheapfake AI Celeb Videos Are Rage-Baiting People on YouTubeYouTube is flooded with cheapfake celeb fan-fiction—static shots + AI voices recreating fake celeb feuds. Viewers, especially older/right-leaning ones, freak out, fueling engagement and clicks. Platforms struggle to flag them as AI-made, and even when policies exist, enforcement is weak.Does AI Really Boost Productivity at Work? Research Shows Gains Don't Come Cheap or EasyTurns out AI productivity boosts are a whole mood—but only if you invest in training, redesign workflows, and rethink how humans and AI tag-team. Without that, efficiency gains stay low-key and expensive. 

In the second episode of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Tim Saenz of Il Fiorello Olive Oil Company. With roots in San Diego's top kitchens—including The Addison, Jeune et Jolie, and The Marine Room—Chef Tim brings serious culinary chops and a deep love for fresh seafood and local ingredients. Destination Vacaville? Let's go! 

Food and games, two curious features of our daily lives. Both make excellent additions to the Cabinet. Order the official Cabinet of Curiosities book by clicking here today, and get ready to enjoy some curious reading! See omnystudio.com/listener for privacy information.

Send us a textFor 20 years, she lived a life shrouded in mystery: dining anonymously at some of the world's most celebrated restaurants, and deciding which ones would earn (or lose) the coveted MICHELIN stars. In this rare and candid interview, “P” — a Sicilian-born, Bronx-raised former MICHELIN Guide inspector — shares her fascinating journey from anthropology and food studies to becoming one of the most elusive figures in the culinary world.From the rigorous inspector training in France, to her most unforgettable meals, to the pressure of evaluating a potential three-star dining experience, “P” takes us behind the curtain of MICHELIN's closely guarded process. She answers YOUR listener and viewer questions revealing how restaurants are chosen, what really sets a 3-star apart from a 2-star, the truth about “pay-to-play” rumors, why certain stars shocked her, and yes… whether inspectors get a discount on tires.In This Episode:How she became a MICHELIN inspectorThe truth about inspector training & assignmentsWhat inspectors really look for (and what they don't)How stars are decided and why some ratings surprise even insidersBehind-the-scenes challenges, controversies, and unforgettable dining momentsAdvice for young chefs chasing their first starHer thoughts on the guide's evolving global presence and credibilityIf you've ever wondered how the MICHELIN Guide really works or dreamed of what it's like to live the “secret star life”  this episode is a must-listen.LISTEN HERE or on your favorite podcast platform: AppleSpotifyiHeartradioAmazon MusicAudibleThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Special guest Louie Mantia joins the show to talk about Liquid Glass, the various OS 26 updates, and the worrisome state of Apple's UI design overall. Also: sandwiches.

Step into Episode 172 of ‘On the Delo' as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped', Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts

Jackie Carnesi has reinvigorated Brooklyn's Kellogg's Diner, a 24-hour destination diner (if there is such a thing) that serves traditional diner food alongside killer Tex-Mex, culled from Jackie's memories of her Texas childhood. In this conversation, recorded on-site at the diner, she recounts her slow discovery of the pro kitchen, initially reluctant migration to NYC, and early jobs working with chefs like Chris Cipollone and Alex Stupak. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

What if the most powerful list in restaurants isn't about food—it's about influence?William Drew runs the World's 50 Best Restaurants, the ranking that can transform a chef's life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it reveals about the evolving values of the global dining scene. We explore the rise of storytelling over technique, how post-pandemic shifts are impacting who wins, and why French cuisine is no longer the default standard. William doesn't just defend the list—he opens it up. And in doing so, he gives us a rare look into how prestige is created and what it means for the future of restaurants. If you've ever wondered who decides what matters in food—this is that conversation. To learn more about The World's 50 Best Restaurants, visit https://www.theworlds50best.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Monica Danna is back! She joins Eric to discuss some of the latest news from the Houston restaurant and bar scene including FM Kitchen + Bar being folded into PKL Social and the new ghost kitchen concept Kaisen Sushi Houston making a big splash. In the Restaurants of the Week portion, Succulent Fine Dining is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Inner Loop Pickleball Bar Expands Into Neighboring Burger Joint Self-Taught Chef Slices Into Houston with High-Quality Sushi To Go Star Houston Pitmaster Flames Out On Food Network Barbecue Competition Austin Burger Favorite P. Terry's Sets Opening Date For Third Houston Store 10 Eateries Participating in Houston Restaurant Weeks for the First Time

Vichit Mukura, executive chef of Royal Osha in Bangkok, talks with Jeanie Fang of Insider Travel Report about Thai fine dining and the restaurant's Michelin recognition. He also shares how Royal Osha became a film location for HBO's The White Lotus and how it continues to attract global travelers. For more information, visit www.royalosha.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

BEST SHOW BESTS! In this classic clip, Tom gets a call from RICK DEBETTO about his family's restaurant! (Originally aired on WFMU on November 9th, 2010) New to the Best Show? Check out Best Show Bests, the greatest hits of The Best Show! Available every Friday on your podcast app. BEST SHOW LIVE! The Best Show is celebrating 25 years with a live show extravaganza for the ages. Coming to NYC, Philly, LA, and Chicago this Fall! Tickets go on General Sale this Friday July 18th at 10am local time BUT Patreon subscribers can get tickets RIGHT NOW with an exclusive promo code. Sign up at Patreon to get the promo code:⁠patreon.com/thebestshow⁠ Sat 10/11 - Brooklyn - Bell House ⁠https://www.ticketmaster.com/event/300062ED179148EC⁠ Mon 10/13 - Philly - Union Transfer ⁠https://www.axs.com/events/1052919/the-best-show-tickets?skin=uniontransfer⁠  Wed 10/15 - LA - Lodge Room ⁠https://www.lodgeroomhlp.com/shows/best-show-25th-anniversary-at-lodge-room⁠ Tues 10/21 - Chicago - Thalia Hall ⁠https://www.ticketweb.com/event/best-show-25th-anniversary-at-thalia-hall-tickets/13876034?pl=thalia3⁠ SUPPORT THE BEST SHOW ON PATREON! WEEKLY BONUS EPISODES & VIDEO EPISODES! ⁠https://www.patreon.com/TheBestShow⁠ WATCH THE BEST SHOW LIVE EVERY TUESDAY NIGHT 6PM PT ON TWITCH ⁠https://www.twitch.tv/bestshow4life⁠ FOLLOW THE BEST SHOW: ⁠https://twitter.com/bestshow4life⁠ ⁠https://instagram.com/bestshow4life⁠ ⁠https://tiktok.com/@bestshow4life⁠ ⁠https://www.youtube.com/bestshow4life⁠ THE BEST SHOW IS A FOREVER DOG PODCAST ⁠https://thebestshow.net⁠ ⁠https://foreverdogpodcasts.com/podcasts/the-best-show⁠ HEARD IT ON THE BEST SHOW PLAYLIST ⁠https://open.spotify.com/playlist/2XIpICdeecaBIC2kBLUpKL?si=07ccc339d9d84267⁠ Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

BEST SHOW BESTS! In this classic clip, Tom gets a call from RICK DEBETTO about his family's restaurant! (Originally aired on WFMU on November 9th, 2010) New to the Best Show? Check out Best Show Bests, the greatest hits of The Best Show! Available every Friday on your podcast app. BEST SHOW LIVE! The Best Show is celebrating 25 years with a live show extravaganza for the ages. Coming to NYC, Philly, LA, and Chicago this Fall! Tickets go on General Sale this Friday July 18th at 10am local time BUT Patreon subscribers can get tickets RIGHT NOW with an exclusive promo code. Sign up at Patreon to get the promo code:⁠patreon.com/thebestshow⁠ Sat 10/11 - Brooklyn - Bell House ⁠https://www.ticketmaster.com/event/300062ED179148EC⁠ Mon 10/13 - Philly - Union Transfer ⁠https://www.axs.com/events/1052919/the-best-show-tickets?skin=uniontransfer⁠  Wed 10/15 - LA - Lodge Room ⁠https://www.lodgeroomhlp.com/shows/best-show-25th-anniversary-at-lodge-room⁠ Tues 10/21 - Chicago - Thalia Hall ⁠https://www.ticketweb.com/event/best-show-25th-anniversary-at-thalia-hall-tickets/13876034?pl=thalia3⁠ SUPPORT THE BEST SHOW ON PATREON! WEEKLY BONUS EPISODES & VIDEO EPISODES! ⁠https://www.patreon.com/TheBestShow⁠ WATCH THE BEST SHOW LIVE EVERY TUESDAY NIGHT 6PM PT ON TWITCH ⁠https://www.twitch.tv/bestshow4life⁠ FOLLOW THE BEST SHOW: ⁠https://twitter.com/bestshow4life⁠ ⁠https://instagram.com/bestshow4life⁠ ⁠https://tiktok.com/@bestshow4life⁠ ⁠https://www.youtube.com/bestshow4life⁠ THE BEST SHOW IS A FOREVER DOG PODCAST ⁠https://thebestshow.net⁠ ⁠https://foreverdogpodcasts.com/podcasts/the-best-show⁠ HEARD IT ON THE BEST SHOW PLAYLIST ⁠https://open.spotify.com/playlist/2XIpICdeecaBIC2kBLUpKL?si=07ccc339d9d84267⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

本期《说给你吃》，我们来聊聊中餐大圆桌和西餐小盘子的文化江湖。中国古代也分餐？ “费劲饭”Fine Dining究竟有多费劲？中国人用叉子居然早西方三千年？为什么吃西餐要点蜡烛，中餐一点就像恐怖片？从筷子到叉子、从锅气到咖啡社交，这期节目请稳住筷子，小心文化差异让你喷饭（点击播客，收听节目）。

We are excited to have Taylor from Edmonton, Alberta joining us on today's show to share his recent trip down to Walt Disney World with us! We hear about his split-stay to both Disney's Coronado Springs Resort at Bay Lake Tower at Disney's Contemporary Resort! We discuss fun times in all four theme parks, using Premier Pass on two of those days, enjoying the details that sell the "immersion" of the experience, as well some fine dining and tips for folks that have specific dietary needs! This and much more on today's show! We hope you can continue the conversation with us this week in the Be Our Guest Podcast Clubhouse at www.beourguestpodcast.com/clubhouse! Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast.  Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

Mario Naar, owner of Miami's Chevre, chef Claudio Giordano and sommelier Nils Lackner, otherwise known as the "cheese” guy, the “fish” guy, and the "wine” guy, talk with Alan Fine of Insider Travel Report about how they lead a “cultivated journey” aboard Sea Cloud Spirit through Corsica and Sardinia. They share how Sea Cloud Spirit's top-quality ingredients and immersive food and wine focus create an unforgettable luxury sailing experience. For more information, visit www.seacloud.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

In the first episode of our five-part series featuring the chefs from Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Megan Smith of Ironwood American Bistro. Megan shares the inspiration behind her vibrant salad course, made with local produce, foraged fennel pollen, and garden-fresh chive blossoms. She also talks about her culinary journey and how she now focuses on teaching approachable, nutrition-focused cooking classes. Destination Vacaville? Let's go! 

Mario Naar, owner of Miami's Chevre, chef Claudio Giordano, and sommelier Nils Lackner (the "cheese guy," "the fish guy," and the "wine guy") talk with Alan Fine of Insider Travel Report about leading a special “cultivated journey” aboard Sea Cloud Spirit through Corsica and Sardinia. They share how Sea Cloud Spirit's top-quality ingredients and immersive food and wine focus create an unforgettable luxury sailing experience. For more information, visit www.seacloud.com. All our Insider Travel Report video interviews are archived and available on our Youtube channel (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.

On this episode! The Fellas discuss the come up and fall out of the A$AP Mob era. Will A$AP Rocky ever release his new album?We review new releases such as EST Gee' My World album, ful of unreleased tracks.Young Chris and Dave East release Fine Dining, which begs the question, where did Young Chris' career fall short?(This episode was recorded before game 7 of the NBA Finals)Game 7 is underway, listen to our predictions of who will take home the Larry O'Brien trophy.And... Is Tyrese Haliburton a SUPERSTAR?Be sure to follow us on Instagram @2HipHopSenseis.a.casual and be sure to subscribe to our new YouTube page!We Love any and all feedback! If you REALLY loyal, be sure to tell a friend to tell a friend to listen to the Podcast.

Welcome to the second episode of our special Power Miniseries. Our guest is Katina Connaughton of SingleThread, the celebrated restaurant and farm in Healdsburg, California, that she and her husband, Chef Kyle Connaughton, co-founded in 2016. Today, Katina is the head farmer of the 24-acre property that supplies the SingleThread restaurant, farm store, and CSA program. As Katina shares with host Kerry Diamond, she never set out to become a farmer. But she found her power, and her calling, by literally digging in the dirt. “The further I stuck my hands in the earth,” she said, “the more I felt like myself.” Katina talks about the incredible journey that she and Kyle have been on, from meeting at a punk rock concert in high school, to becoming parents, living abroad, and rethinking the fine-dining experience back in California. Katina also talks about ThroughLine, the special food and film experience that celebrates the artisans, farmers, and producers she and Kyle have partnered with over the years. Our Power miniseries is presented by Veuve Clicquot and coincides with the new Power Issue of Cherry Bombe's print magazine, out now. We spotlighted more than 100 women in the worlds of food, drink, and hospitality, including Katina, who are using their power in interesting, inspiring, and innovative ways. Subscribe to our magazine here and check out the full list on cherrybombe.com. More on Katina: Instagram, SingleThread Farms, ThroughlineMore on Kerry: InstagramPast episodes and transcripts