Podcasts about Fine dining

Step into the heart of New York's culinary history in this episode of the Italian American Podcast. Hosts John and Patrick welcome special guest Max Tucci, scion of the legendary Delmonico's, for a spirited conversation rich with Italian heritage and behind-the-scenes stories that helped shape American dining. From Gilded Age grandeur to the rise of iconic dishes like Baked Alaska, they explore how food, family, and culture converged in one of the nation's most storied dining rooms. Max shares how his family revived Delmonico's and sustained a hospitality dynasty rooted in excellence and tradition. The conversation ranges from speakeasies and celebrity guests to the finer details that define true hospitality—why crystal glassware matters and how even the right espresso cup elevates the experience. Along the way, the hosts reflect on Italian-American pride, storytelling, and the art of gathering around the table. For anyone who loves Italian food, family legacy, or classic New York stories, this episode is a tribute to resilience, beauty, and the enduring power of hospitality.   HIS SOCIALS Instagram: @maxtucci TikTok: @maxtucci Facebook: @maxtucci X: @maxtucci   HIS WEBSITE: www.maxtucci.com www.thedelmonicoway.com   Any Events that are coming up to note: 2026 Celebrates The Tucci Family's 100 Years in Hospitality The Delmonico Way Cookbook  https://a.co/d/8KJLyJt New link for villa rental in Firenze airbnb.com/h/villatucci   HOSTS:  John Viola  Patrick O'Boyle    SPECIAL GUEST: Max Tucci    PRODUCED BY: Nicholas Calvello-Macchia

An alle Hamachi-Afficionados: Jan Hartwig liebt den japanischen Speisefisch auch, Ehrenwort. Nur: „Wie oft möchte man ihn eigentlich noch serviert bekommen? Er ist superlecker, aber austauschbar“, gibt sich der Drei-Sterne-Koch angriffslustig. Sager wie diese sind bei Hartwig in unserer neuesten Podcast-Folge aber kein Selbstzweck. Vielmehr erklärt er damit seinen Anspruch an das, was für ihn große Küche ausmacht: Verwurzelung, Originalität und, ja, auch dieses bisschen Stolz auf das, was die regionale Tradition kulinarisch hergibt. Konkret bedeutet das etwa: In Jan Hartwigs international gefeiertem Münchner Restaurant „Jan“ gibt es statt Hamachi etwa Stör. Oder Saibling. Oder Forelle. „Ich will nicht, dass es bei mir schmeckt wie in Stockholm oder New York“, sagt Hartwig. Klingt alles einleuchtend – aber das allein erklärt Hartwigs Erfolg nicht. Vergessen wir nicht: Im April 2023 schrieb er Fine-Dining-Geschichte, indem er nicht einmal 170 Tage nach der Eröffnung seines ersten eigenen Restaurants die begehrten drei Michelin-Sterne holte. Das hatte es so in der Geschichte des Guide Michelin noch nie gegeben. Im vergangenen Sommer dann der nächste Ritterschlag: Da wurde bekannt, dass sein Restaurant es als einziges in ganz Deutschland in die renommierte Liste der „World's 50 Best Restaurants“ geschafft hat. Damit ist der 43-Jährige mittlerweile das internationale Aushängeschild der deutschen Spitzengastronomie. In unserem neuesten Podcast verrät Jan Hartwig, wie er das geschafft hat: wie alles begann, warum es um mehr als nur den Verzicht auf Hamachi geht – und warum die Eröffnung seines Restaurants fast an einem Gullydeckel gescheitert wäre.

Easy choices now create hard consequences later. In today's episode, Kevin and Alan challenge the belief that progress should feel fast, easy, and convenient. They break down why comfort often becomes the invisible barrier that keeps people stuck and how real discipline, resilience, and confidence are built by doing what most people avoid.If you want results that actually last, this conversation will shift how you think about effort, standards, and long-term success. Decide who you are becoming. Then move accordingly._______________________Learn more about:Track the Work. Earn the Results. To know more about the "Next Level Fitness Accountability Group," reach out.Kevin: https://www.instagram.com/neverquitkid/Alan: https://www.instagram.com/alazaros88/Book Alan's Business Breakthrough Session. Your first 30-minute coaching call is FREE. Learn how to prioritize success and let your quality of life become the byproduct. - https://calendly.com/alanlazaros/30-minute-breakthrough-session_______________________NLU is not just a podcast; it's a gateway to a wealth of resources designed to help you achieve your goals and dreams. From our Next Level Dreamliner to our Group Coaching, we offer a variety of tools and communities to support your personal development journey.For more information, check out our website and socials using the links below.

This week on the Walk-In Talk Podcast, Chef Ryan Yost joins us in studio after traveling from Western North Carolina to Lakeland for a full production day. Ryan is a chef-manager with Operation Blessing, an international humanitarian organization providing disaster relief through food, clean water, medical care, and rebuilding efforts. His path has taken him from fine dining kitchens to feeding communities in crisis across the U.S., Jamaica, and Ukraine. In this episode, we explore what it means to cook for people who need food, not just want it. We talk about discipline under pressure, humility in service, and how chef-level technique still matters, even when you are cooking with limited resources in disaster zones. Ryan also steps into the studio kitchen to prepare two dishes, bringing the same respect for ingredients and precision he applies in the field. Because for him, whether it is a donated ingredient or a premium protein, it deserves care. This episode continues Walk-In Talk Media's global storytelling expansion. Recently, Frederic Casagrande conducted his first live fire interview in Dubai with Chef Andrew Dickens, further extending the show's reach into international culinary conversations. From disaster zones to global live-fire stages, the mission remains the same — elevate chefs and the impact they create.  This conversation is about purpose, responsibility, and how chefs can use their craft for something bigger than themselves.

In this episode, Joe and Guy are joined by René to discuss the 2024 vintage en primeur release of Château de la Tour.Established in 1890, Château de la Tour is the largest proprietor of the Clos de Vougeot. This may just be the most complete expression of the mighty Clos, as the the domaine's 5.5 hectares represent 11% of the appellation. The château itself is one of only three buildings in the Clos de Vougeot. The domaine was passed down from François Labet's mother's family. Today, it is run by father and son team François and Édouard.Château de la Tour lost an awful 60% of its crop in 2024. The final yield, after two lots of sorting, was just 19hl/ha. Whole-bunch fermentation was kept to a maximum of 20%. Fortunately, there is no lack of natural power in the Clos de Vougeot and in 2024, that power has been rendered rather wonderfully into a sweet-fruited approachability and a suppleness of expression that allows the terroir character full visibility.

Fort Lauderdale is having a moment, and Chef Jonathan Kaiser is part of the reason why.In this episode, I sit down with the South Florida native and the chef leading Calusso at Pier Sixty-Six Resort to talk about his journey from early kitchen obsession to high-level fine dining. We dig into what he learned cooking under Joël Robuchon in Las Vegas, why sauce is everything, the tiny details that make a restaurant feel truly luxurious, and what it takes to keep standards sky-high when you're pushing serious covers.Also: the origin story behind his Instagram name, his obsession with consistency, the cheese dessert I'm obsessed with, and the restaurants he actually sneaks off to when he's not running a kitchen. Hint: it has the word PANDA in the name. Yup, that one. If you're curious about Fort Lauderdale's culinary glow-up, what Michelin standards look like behind the pass, or why “luxury” is really just a thousand tiny decisions done correctly, this one's for you.LISTENAppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform. WATCH on YouTubeCheers!BrendaMessage Brenda The Whet Palette Supper Club is officially launching.Support the show

Bhutan ist ein Land, das Glück wichtiger nimmt als Wachstum – und genau dort setzt diese Folge an. Gelesen von Stefan Barth nach einem Text von Andreas Hottenrott führt Sie die Reportage ins Reich des Drachenkönigs, wo Bruttonationalglück Staatsziel ist, Klöster und Regierungsgebäude unter einem Dach leben und Natur nicht ausgebeutet, sondern geschützt wird.​Sie begegnen König Jigme Khesar Namgyel Wangchuck und Königin Jetsun Pema, erfahren, warum der Monarch Linienflug statt Privatjet wählt und wie tief Buddhismus, Mitgefühl und Bescheidenheit das Land prägen – von Strassenhunden in der Pandemie bis zur Alltagsnähe des Königspaares. Die Reise führt weiter zu Dzongs und Klöstern, über den Dochula-Pass zu Himalaya-Panoramen, in Werkstätten des Instituts für Zorig Chusum, zu Trekkingrouten und Raftingflüssen sowie in ikonische Hideaways wie die Amankora-Lodges und COMO Uma Punakha.​Ein besonderes Highlight ist der Blick in die Zukunft: die entstehende Gelephu Mindfulness City im Süden Bhutans – eine achtsame Modellstadt, die Spiritualität, Ökologie, Bildung und Innovationskraft miteinander verbindet. Eine Podcastfolge für alle, die sich für Himalaya-Kultur, nachhaltigen Luxus und die Frage interessieren, wie ein Land Glück, Tradition und Moderne neu denkt.​Werde Teil von Seazen Voyager I ist Ihr Ticket in die Seazen Welt – jetzt abonnieren und viermal im Jahr tief eintauchen in kunstvolle Reportagen, Fine Dining, Wein & Cocktails, Sport & Natur sowie inspirierende Reisen in die Schweiz, Europa und die Ferne. Sichern Sie sich für nur CHF 79.– pro Jahr vier hochwertige Seazen Bookazines im Print, den vollen digitalen Zugang zum kompletten Archiv und 20% Early-Bird-Vorteil auf ausgewählte Seazen Events – inklusive.​Jetzt abonnieren, einloggen und sofort auf alle bisherigen Ausgaben zugreifen – für mehr Reiseinspiration, bessere Hotelentscheidungen und Geschichten, die länger bleiben als der Check-out. https://seazentravel.com/product/voyager/ Hosted on Acast. See acast.com/privacy for more information.

Drei Orte. Eine Geschichte. Eine Stadt, die nicht nur isst—sie zelebriert.In dieser neuen Episode tauchen wir ein in Limas kulinarische Seele und besuchen drei ikonische Orte, die zeigen, wo Tradition, Innovation und Geschichte zusammentreffen.Das erwartet dich:Wir beginnen im Intercontinental, wo moderne Gastronomie auf Weltklasse-Standard trifft. Fine Dining, die nicht nur schmeckt, sondern erzählt.Dann führt uns der Weg zu Huaca Pucllana, einem archäologischen Wunder inmitten der Stadt, wo Essen unter Ruinen eine ganz neue Bedeutung bekommt. Gastronomie mit Geschichte.Und schließlich das Museo Larco, wo peruanische Kunst und kulinarisches Erbe verschmelzen. Nicht nur sehen, sondern verstehen, was Lima wirklich ist.Höre rein und entdecke, warum Lima die kulinarische Hauptstadt der Welt ist.

Dry January is over and we're celebrating the only way we know how - with a sober dinner party!Jamie and Tom are joined by a brilliant mix of sober guests for their annual Dry Jan dinner, this year at Yauatcha in London. Around the table, they reflect on the impact of the month, the surprises, the challenges, and what they're taking forward beyond January - all while proving you don't need alcohol to have a proper night outOur Patreon is now live at: https://www.patreon.com/theythinkitsallsoberFollow us on socials - https://www.instagram.com/thinkitsallsober or email us at theythinkitsallsober@gmail.com

Mike talks about his upcoming meal deal at Billy's Old World Pizza and he discusses good fried chicken eats. Joseph Freyre, from Joseph's fine dining also calls in to talk about some of the best table service in the city and where to get it. Finally, Mike wraps up the hour with his strange encounter with a robot server at a Springs restaurant. That and more on this jampacked hour of The Restaurant Show!See omnystudio.com/listener for privacy information.

Stephen Grootes speaks to Rob Rose, editor at Currency and author of "Steinheist” about the five-year jail sentence handed down in the Steinhoff fraud case, where a fake R376 million invoice exposed the mechanics of the corporate scandal. In other interviews, Glenn Stutchburry, Operations Director at Legacy Hotels and Resorts chats about Alto234 Bar at the top of The Leonardo, South Africa’s highest restaurant, and how its panoramic views of Sandton and Johannesburg define the experience. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   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/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Nella mattina di venerdì 16 gennaio, in Degiornalist - Gli Spaccanotizie con Fabiana e Claudio Chiari, è stato ospite Alessandro Ferrandi, comproprietario - insieme a Fabrizio Ferrari - del ristorante La Coldana di Lodi. I due ristoratori hanno scelto consapevolmente di abbandonare il percorso del fine dining e la prestigiosa stella Michelin. «Diciamo che dopo tre anni ci siamo fatti un po' di domande su com'era il ristorante prima, come si è evoluto negli ultimi e come ci siamo sentiti a lavorarci dall'interno», ci spiega Alessandro. «Abbiamo deciso più che altro di fare un cambio radicale, quindi staccarci un po' dal mondo fine dining, tornare più a una cucina e a un servizio che fosse impostato dall'inizio, alla fine da noi», dichiara il Ferrandi. La scelta nasce proprio dal desiderio di recuperare un rapporto più autentico e meno concettuale con i clienti, liberi dalle eccessive pressioni della critica gastronomica.

Ein legendärer Zug, fünf Länder, über 6ʼ000 Kilometer Schienenromantik: In dieser Folge nimmt Sie Stefan Barth mit an Bord des «Pride of Africa» – von Kapstadt bis Dar es Salaam, gelesen nach einem Text von Dr. Thomas Hauer. Diese ikonische Route gilt als eine der letzten grossen Zugabenteuer der Welt und verbindet koloniale Eleganz mit der rauen Schönheit des afrikanischen Kontinents.​Sie reisen akustisch durch Südafrika, Botswana, Simbabwe, Sambia und Tansania, erleben die Diamantenstadt Kimberley mit dem legendären Big Hole, den Museumsbahnhof Capital Park bei Pretoria, Safari-Tage im Madikwe Game Reserve und am Chobe, sowie den Besuch der Victoriafälle – Mosi-oa-Tunya, der «donnernde Rauch». An Bord treffen entschleunigtes Reisen, exzellente Küche und feine Weine auf Geschichten von kolonialer Vergangenheit, Begegnungen unterwegs und sehr persönlichen Erinnerungen, die diese Zugreise zu einer Hommage an einen Kindheitstraum machen.​Zum Schluss gibt es praktische Hinweise für alle, die diese epische Route selbst ins Auge fassen – inklusive Exklusivchartern mit deutschsprachiger Reiseleitung und den nächsten Termin-Daten. Eine Folge für alle, die Zugreisen lieben, Afrika entdecken möchten oder einfach vom Sound vorbeiziehender Gleise träumen.Seazen MitgliedschaftVoyager I ist Ihr Ticket in die Seazen Welt – jetzt abonnieren und viermal im Jahr tief eintauchen in kunstvolle Reportagen, Fine Dining, Wein & Cocktails, Sport & Natur sowie inspirierende Reisen in die Schweiz, Europa und die Ferne. Sichern Sie sich für nur CHF 79.– pro Jahr vier hochwertige Seazen Bookazines im Print, den vollen digitalen Zugang zum kompletten Archiv und 20% Early-Bird-Vorteil auf ausgewählte Seazen Events – inklusive.​Jetzt abonnieren, einloggen und sofort auf alle bisherigen Ausgaben zugreifen – für mehr Reiseinspiration, bessere Hotelentscheidungen und Geschichten, die länger bleiben als der Check-out.https://seazentravel.com/product/voyager/ Hosted on Acast. See acast.com/privacy for more information.

(00:00:00) Opening (00:01:30) A Piece of My Mind (00:07:31) Pancho Guero My Insane FL Nephew (01:09:33) Ask Pancho (01:23:20) Insane Game Show (01:44:50) Coming Next Episode (01:50:49) Closing Only the Quebecois in Canada has the chutzpah to demand their kids wear helmets when sliding down a snowpile at recess during winter school days. When the debutantes dine at dinner they don't want to be interrupted by a raging raccoon that just happened to "drop in" on them. We start the year with our friend, Sheriff Grady Judd in Polk Co., FL who found a certain FL Man dressed in a red lace bra with fake boobs wearing a G-string while "showing off the boys" at a construction site. What was going on? It's anyone's guess. Welcome to 2026!In this Weekend Episode...[A Piece of My Mind[…Here's Why Gen Z & Millennial Men Aren't Approaching WomenA Guy Hid from Cops in a Nativity Scene by Pretending to Be a Wise ManAn Amazon Driver Porch Pirate...Stole a Woman's Cat86-y/o Man Fined Over $300 For Spitting Out Leaf That Blew Into His MouthCanadian school rule forces kids to wear helmets to play in snowKY Man Arrested for Stealing Ex-Girlfriend's Car While She Gave BirthFL Weirdo, Dressed in Red Lace Bra & G-String “Showing Off The Boys”, Caught Hiding Gun Under Prosthetic Silicone BreastsMy Insane FL Nephew has recovered from not one--but TWO--bouts of strep throat...back-to-back...and is ready to take on a couple of people who want to "ASK PANCHO" about how he would advise letting dad take his 13-y/o son to an R-Rated movie and how a wife should respond when her husband didn't defend her when his drunk boss...who's also a friend...said some rather awkward things about her because he didn't want to jepardize a possible promotion at work! Pancho also tackles our first Insane Game Show of the year so you can play along with Pancho to see if you're better at it than he is!Become a supporter of this podcast: https://www.spreaker.com/podcast/insane-erik-lane-s-stupid-world--6486112/support.Real-time updates and story links are found on the TELEGRAM Channel at: https://t.me/InsaneErikLane  (Theme song courtesy of Randy Stonehill, ”It's A Great Big Stupid World”. Copyright ©1992 Stonehillian Music/Word Music/Twitchin' Vibes Music/ASCAP) Order your copy on the Wonderama CD from Amazon!This episode includes AI-generated content.

This is the Tech and Business report. With the rising cost of food, a number of chefs are trying to make the most of what they have by turning food scraps that may have been destined for the bin into fine dining. For more on this story, KCBS Radio anchor Holly Quan spoke with Bloomberg's Emma Court.

The ConversationThe Restaurant Guys talk about fine dining at the Arctic Circle.  They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their comedic banter (and a comparison of Mark to a tiny reindeer) in this special Christmas episode.InfoJeffrey Merrihue's articlehttps://open.substack.com/pub/xtremefoodies/p/huset-a-gourmet-miracle-within-the?r=dvua6&utm_campaign=post&utm_medium=webHuset Restauranthttps://www.huset.com/New Brunswick New Year's Evehttps://www.newbrunswicknewyearseve.com/Enjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

For the past three months, Mark Bittman has been running a curious experiment: a fine dining restaurant where patrons pay as little as $15 for a meal. The former New York Times food writer wanted to see whether it was possible to run a restaurant where the food was healthy and locally sourced, the staff was treated and paid well and the prices were affordable. His solution: philanthropic donors, and prices on a sliding scale. As Community Kitchen prepares for its final dinner service on Saturday, Bittman tells Matt Galloway about what the project has taught him about what it would take to change the food system.

Fine dining in India has shifted dramatically. What once meant dressing up for a five-star hotel is now shaped by standalone restaurants that are bolder, more experimental, and at the centre of culinary buzz. And in an unexpected twist, some of the most talked-about spots today are tiny,  intimate 10 to 18 seaters, like Naar in Kasauli or Papa's in Mumbai — where chefs are reimagining what a dining experience can be.In this episode of our occasional series on Indulgence, host Sandip Roy speaks to three restaurateurs featured in this year's Condé Nast Traveller Top 50:Gauri Devidayal, entrepreneur and restaurateur, co-founded The Table in Mumbai, as well as brands like Mag St. Bread Co., Iktara, and Magazine St. Kitchen. Shuli Ghosh, co-founder and creative force behind Sienna Calcutta. Yash Bhanage, founder and COO of Hunger Inc. Hospitality Pvt. Ltd., the company behind restaurants such as The Bombay Canteen, O Pedro, Bombay Sweet Shop, Veronica's, and Papa's.Produced by Shashank BhargavaEdited and mixed by Suresh Pawar

Errol Parker and Effie Bateman wrap up all the biggest stories from the week - live from the Desert Rock FM studio in downtown Betoota. Subscribe to the Betoota Newsletter HERE Betoota on Instagram Betoota on TikTokSee omnystudio.com/listener for privacy information.

Send us a textIn this episode, we dive into a controversial take: fine dining isn't worth the hype — or the price tag.Sandra and I recently visited a so-called “authentic Italian” fine dining restaurant, and let's just say… it was anything but.The service was polished but clueless, the Bolognese tasted like grocery-store jarred sauce, the wine list was marked up five times retail, and they even tried to upsell us on a membership just to get reasonable wine prices.Oh — and they rushed us out in 45 minutes while calling it “a luxury experience.”Valet parking and white tablecloths don't equal quality. We talk about: 

Episode special collaboration Ray Janson Radio x Ideafest bersama Vallian Gunawan, Aditya Muskita, dan Hans Christian yang berbagi cerita dan pengalamannya menjalankan restoran fine dining di Jakarta. Mereka bercerita tentang background story makanan-makanan Indonesia yang menjadi influence di setiap dish yang mereka hadirkan di restorannya. Tonton video selengkapnya di #RayJansonRadioEnjoy the show!Instagram:Vallian Gunawan https://www.instagram.com/valliannn/Aditya Muskita https://www.instagram.com/aditya_muskita/Hans Christian https://www.instagram.com/hanschristian_/Kindling https://www.instagram.com/kindlingjkt/Esa https://www.instagram.com/esarestaurant/August https://www.instagram.com/august_jkt/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #FineDining #FineDiningRestaurant #KindlingJakarta #EsaRestaurant #AugustJakarta #VallianGunawan #AdityaMuskita #HansChristian

Giles is still sleeping apart from Esther because of his snoring. But he is not fully reconciled to the new arrangement. The subject hit a nerve as many listeners have been in touch with ideas to improve the situation – from wired jaws, wedge pillows or intriguingly a trip to Newcastle. After Giles composes himself, he considers a few of the options. In more upbeat new Parisians are being offered the chance to win a burial spot next to the likes of Oscar Wilde, Jim Morrison or Edith Piaf in the famous cemeteries of the Père-Lachaise, Montparnasse and Montmartre. So where would Giles and Esther like to be buried?Lastly, a new charge has started to appear on some restaurant bills – an admin charge. What is it, why is it there and does it mark the end of fine dining…? And as always please do get in touch: noidea@thetimes.com Hosted on Acast. See acast.com/privacy for more information.

In episode four of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Matt Andrews—owner and operator of Frosty's, and a culinary talent whose heart is as big as his flavors.Hailing from the small Northern California town of Dixon, Matt's love for food was sparked in his grandmother's kitchen, where simple, honest flavors first captured his imagination. A graduate of the California Culinary Academy, he honed his craft under renowned chefs including Wolfgang Puck and Kerry Simon, blending comfort food with the fresh creativity of California cuisine.Family. Flavor. Passion.

It arrived in the hands of a waiter, who moved with the lightness and grace of a ballet dancer across the restaurant floor. It had a fleshy colour. A creamy, brown kind of hue. It was inflated to the size of a balloon, but the shape was slightly less uniform. “Asparagus,” said the waiter. “Prepared in this pig's bladder.” I don't know how many bladder-based meals you've had in your life but that was a first for me. The asparagus, I should say, was absolutely delicious. But not so amazing that I personally felt compelled to give up roasting food in my oven in favour of bladder cooking, from then on. I was dining at Eleven Madison Park. It's an extraordinary fine-dining restaurant at the foot of Madison Ave in New York, just across the way from the Flatiron Building. Tom Brady had his penthouse across the road. I once saw Rupert Murdoch walking his dog in the park outside. And the food at ELP is as fancy as the neighbours. As a winner of three Michelin Stars, Eleven Madison Park is widely considered one of the very best restaurants in the world. The Michelin Star system is certainly an effective marketing tool. It has been with me. I've sought out other Michelin-starred restaurants in New York, including when Kiwi Matt Lambert won a star for his work at The Musket Room. I've dined in Bilbao, where they have a higher concentration of Michelin-starred restaurants than anywhere on Earth. I've lined up early and eaten at what was the world's cheapest Michelin starred restaurant – dim sum in Hong Kong. As much as anything, I've treated eating at most of these places as an experience. A rare treat. Not so much as a source of nourishment, but as food for memories. As the Michelin judges turn their attention to our restaurant scene, I just hope they don't come here expecting the absolute finest of fine-dining. I appreciate they look at a range of restaurants, but for a few exceptions, la-de-dah's not really us. We don't do fussy. We don't do fiddly. We do a more casual, relaxed style that befits our culture. Really good ingredients cooked well and more often than not, designed to be shared. It's funny, as incredible as my night was at Eleven Madison Park, the single best meal of my life wasn't at a Michelin-starred restaurant. There were no white tablecloths, no sommelier-curated wine list. It was in tiny, legally questionable firetrap of an apartment in Paris, that my best mate called his home. I'd flown in with another mate the day before, and the three of us had gone for a long jog by the Seine to try and kick the jetlag. On the way back home, we stopped by one of the local farmers' markets and picked up some gooey cheese, tomatoes, salami, and baguette. We sprawled out on the floor of the apartment, cutting off hunks of each and stuffing them into our mouths. It was heaven. And that's the thing about the best meals. Ultimately, it's not the truffle mousse or the poached dodo's egg or even the inflated pig's bladder that makes the magic, it's the people. See omnystudio.com/listener for privacy information.

Turns out eating 3.5 tabs of LSD, 1.5 grams of mushrooms, a couple weed edibles and then going into a fine dining restaurant may not be the best idea... Chicago was amazing! Instagram► instagram.com/imtrippin2hardTiktok► https://www.tiktok.com/@imtrippin2hard?_t=ZT-8yT1f2CO2FD&_r=1Spotify►https://open.spotify.com/show/5i24lc5DEMbxR6SwVzLn3F?si=Xvm9nA3FTMmTlknsDAupZQEmail► imtrippin2hard@gmail.comConsciousness Playlist►  https://youtube.com/playlist?list=PL_0q8zQRycjQ3yfxBESjr3zTdirSQ19OC&si=m7WI9_BY5YVpOwykYouTube►https://www.youtube.com/c/TRiPPNThis video is for educational and entertainment purposes only. Always research, practice harm reduction and follow your local laws.© TRiPP!NSend me a message! Support the show

We're back -- and trying something a little different this week on GE&D! Our good friend and Managing Editor of San Pellegrino's Fine Dining Lovers, Paul Feinstein, joins us to break down the inaugural list of ‘North America's 50 Best Restaurants.' And, yes, we're judging these places like the critics who helped pick them! Sponsor: Quince - Go to Quince.com/GreenEggs to get free shipping and 365-day returns! Want to be a sponsor? Learn about your ad choices at megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

【主播的话】这期节目我们一起来聊聊吃饭这件事。食物在我们生活如此频繁的出现，大部分人都在意食物是否美味，但很多时候如何选择食物也关系到我们想要一个怎样的世界。今年十月瑞典斯德哥尔摩多食物论坛转型大会（EAT）上，柳叶刀的行星饮食法（PHD）2.0 正式发布，报告推崇一种更健康和可持续化的饮食方式，科学家们提出如果全球推广PHD饮食法，每年可预防1500万成年人过早死亡（该估算未计入该饮食法对降低肥胖率的影响，因此实际效果可能更为显著。）。这一份饮食方案允许适度食用肉类，如果遵循这一建议可在2050年前将推动全球变暖的食品相关排放量削减一半。报告的研究人员也指出，当前全球三分之一的温室气体排放源自食品系统，若不改变全球饮食模式，气候危机将无法得到控制。本期嘉宾张一是一位致力发掘国内生态食材，并依据行星食谱标准制作精致料理（Fine Dinning）的厨师，她在巴黎和东京接受了严格的厨师训练，她是中国区圣培露青年厨师大赛首位女性冠军和可持续奖项双料得主。后来，她选择回到中国，在隐居避世的山林间开一家生态厨房，思考如何用中国在地食材制作更美味、健康，也对自然更友好的美食。在这一期节目里，她和我们分享了像《东京大饭店》一般的学厨经历，选择成为厨师的故事以及她对于做饭这件事的思考。【本期主播】若含：微博@_R若含【本期嘉宾】张祎：2022 - 2023 年圣培露青年厨师大赛中国区总决赛冠军，中国区首位女性冠军和可持续奖项双料得主【本期剧透】00:10 中国首位女性冠军厨师测评瑞典美食：“味道一般”05:38 为 700 人制作中式芋头酥，酥皮擀了一个行李箱13:13 童年发誓“绝对不干厨师”，到从工业设计转行投身精致料理19:07 日厨房文化差异：法国人很吵闹，日本人更细节25:19 全球 Fine Dining 潮流为何从法国转向北欧？30:34 精致料理厨师如同艺术家，制作菜品也是在创作艺术35:51 家庭做饭，如何做到更少浪费“零厨余”？39:27 中国饮食结构中，肉类与碳水为什么逐渐过量？43:47 中国餐饮与美食，为何在国际上仍处于边缘位置？48:49 在男性主导的后厨里，女性要学会捍卫自己的权利52:16 一位“作品人格”的厨师：和人交往扭扭捏捏，讲到菜品“重拳出击”01:00:14 好好做饭，好好吃饭，世界也好好和平【相关阅读】张一在EAT大会上制作的芋头酥行星饮食建议（PHD）PHD饮食法倡导以植物性食物为主的灵活饮食模式，具体包括：水果和蔬菜——每日至少五份全谷物——每日三至四份坚果——每日一份豆类（豆子、豌豆、扁豆）——每日一份乳制品——每日一份牛奶、酸奶或奶酪鸡蛋——每周三至四枚鸡肉——每周两份鱼类——每周两份红肉——每周一份东京大饭店グランメゾン東京首播时间：2019年10月20日由TBS制作的美食题材电视剧，由冢原亚由子、山室大辅、青山贵洋执导，黑岩勉编剧，日本著名演员木村拓哉主演。该剧讲述了法餐厨师尾花夏树(木村拓哉饰)为打造世界最棒的米其林三星餐厅"Grand Maison 东京"而努力奋斗的故事。剧中菜品由米其林三星餐厅 Quintessence 监制。主厨的餐桌Chef's Table由《寿司之神》导演 David Gelb 执导的美食纪录片系列，记录了全球知名主厨的厨房生活和烹饪哲学，每集聚焦一位世界级主厨，讲述其美食理念和人生故事。安东尼·波登：未知之旅Anthony Bourdain: Parts Unknown 首播时间：2013年4月14日是由美国著名美食探险家安东尼·波登主持的旅游美食纪录片节目。该节在美国CNN电视台首播，将美食、旅行和文化深度结合。安东尼·波登走访世界各地，与不同阶层、年龄的当地人边吃边聊，在闲谈中勾勒出当地的风土人情和文化。节目不仅展示各地特色美食，还深入探讨当地的政治、经济和社会问题。解密厨房Kitchen Confidential: Adventures in the Culinary Underbelly作者：安东尼·波登(Anthony Bourdain)安东尼·波登的成名作，也是他最具代表性的非虚构作品。该书英文原版于2000年首次出版。本书以自传体形式揭露餐饮行业潜规则，从他在法国吉隆特首次品尝牡蛎，到在美国普罗温斯敦餐厅当洗碗工，再到纽约彩虹会所厨房工作的跨地域见闻，揭秘餐饮行业的幕后生态。圣培露世界青年厨师大赛(S.Pellegrino Young Chef Academy)是由意大利高端矿泉水品牌圣培露(San Pellegrino)赞助举办的全球性青年厨师专业赛事。该大赛面向30岁以下的青年厨师，旨在发掘和培养新一代烹饪人才，为他们提供展示才华的国际舞台。大赛始于2010年代，至今已成功举办五届(截至2024年)，被誉为“厨艺奥林匹克”。新法餐浪潮 (Nouvelle Cuisine)新法餐浪潮是20世纪60年代在法国兴起的一场烹饪革命，旨在反对传统法餐的繁复和厚重，提倡更轻盈、更新鲜的烹饪方式。这场运动对法国美食乃至世界美食产生了深远影响。法国传奇厨师保罗·博古斯 (Paul Bocuse) 是新法餐浪潮的重要发起者和代表人物之一。NomaNoma是位于丹麦哥本哈根的米其林三星级餐厅，由主厨René Redzepi于2003年创立。餐厅名字“Noma”源自丹麦语“nordisk mad”(北欧食物)，体现了其专注于北欧食材的烹饪理念。其以创新的“新北欧料理”运动闻名于世。所有食材只选自北欧如丹麦、冰岛、法罗群岛或格陵兰群岛，讲求原汁原味；每季更换菜单，专注当季食材；拥有自己的发酵实验室，致力于食材的创新和研究。尽管享有全球声誉，但由于经营亏损，Noma于2023年1月宣布将于2024年年底永久关闭其传统餐厅运营。2025年起，Noma将转型为"食品实验室"，专注于产品研发和创新。【本期音乐】Kevin MacLeod - Sad Drunken PartyKevin MacLeod - Night in Venice【节目制作】方改则【Logo设计】刘刘（ins: imjanuary)【互动方式】小红书@不合时宜微博@不合时宜TheWeirdo商务合作可发邮件至 hibuheshiyi@126.com 或微博私信会员计划咨询可添加微信：hibuheshiyi3 或发送邮件至 hibuhehsiyi@gmail.com

(October 22, 2025)Are you ready to pay more for less when it comes to healthcare? President Trump is demanding the Justice Department pay him $230 million. Restaurants are pitching WATER as a ‘fine dining' experience. ‘Throning' is a new Gen Z dating trend.

A great neighborhood spot doesn't become an institution by accident. Chef-owner Miles James joins us for a spirited session, pizza in hand, bourbon on the bar, to share how MJ Pizzeria grew from a tight, open-kitchen concept into a regional favorite poised to double in size without closing a single day. We swap stories from his James at the Mill era, dig into why transparent kitchens build trust, and break down the craft behind that beloved Caesar, the true artichoke dip, and a new spicy chicken pizza with caramelized onions that's begging for a bourbon pairing.Miles opens his playbook on scaling the right way: a dedicated pasta room and sauce room, redundant hot lines for rush-hour consistency, a glass-perfect bar build that turns bottles into storytelling, and a basement wine program designed to hold thousands of bottles. He also gets granular about dough timing, oven tech, and why a modern electric deck may solve the Friday-night heat sink that wood fire alone can't. Through it all, the north star remains clear: keep pizza as the core, elevate the edges, and let hospitality shine through an open kitchen and a present, long-tenured team.We also talk community and location strategy, why MJ's exit-off-the-interstate convenience, ample parking, and Springdale's rapid growth matter, and how private dining, holiday parties, bourbon dinners, and an events coordinator will extend the brand's warmth without crowding the dining room. If you love food culture, restaurant design, or just crave a blistered pie with a thoughtful pour, this one's for you. Subscribe, share with a fellow pizza-and-bourbon fan, and leave a quick review to help more curious listeners find the show.

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

It's Episode 15 of Season 23. Tune in to WNSP for tales about tenuous traps. "Fine Dining" written by L.N. Hunter (Story starts around 00:06:30) TRIGGER WARNING! Produced by: Jeff Clement Cast: Narrator - Andy Cresswell, Georges - Elie Hirschman "Doll Face" written by Michael Serrur (Story starts around 00:25:50) Produced by: Claudius Moore Cast: Narrator - Mike DelGaudio, Girl - Danielle McRae, Mom - Wafiyyah White, Doll - Nichole Goodnight "Edgar's Condition" written by Christopher Sweet (Story starts around 00:32:30) TRIGGER WARNING! Produced by: Phil Michalski Cast: Meredith - Penny Scott-Andrews, Mrs. Weiss - Ash Millman, Edgar - Erika Sanderson "Goat Valley Campgrounds Season 2 - Chapter 4" written and adapted for audio by Bonnie Quinn (Story starts around 01:11:00) Produced by: Phil Michalski Starring Kate - Linsay Rousseau, Mike - Dan Zappulla, Camper - Jessica McEvoy, Woman - Danielle McRae, Aunt - Nikolle Doolin "Come on In" written by London Baker (Story starts around 01:07:00) Produced by: Phil Michalski Cast: Connor - Dan Zappulla, Jacob - Jeff Clement, Melanie - Sarah Thomas, Not Melanie - Sarah Thomas, Jennifer - Kristen DiMercurio, Not Jennifer - Kristen DiMercurio, Guard - Peter Lewis "The Void" written by Jonathan Face (Story starts around 01:24:50) TRIGGER WARNING! Produced by: Jesse Cornett Cast: Jones - Graham Rowat, Hastings - Jesse Cornett, Red - Reagen Tacker, Karl - Jake Benson, Jake - Erin Lillis, Elroy - Elie Hirschman, Voice - Peter Lewis This episode is sponsored by: Quince - Get cozy in Quince's high-quality wardrobe essentials highlighted by quality, sustainability, and affordability. Go to Quince.com/nosleep to get free shipping and a 365-day return period. Small Town Dicks - Small Town Dicks is a podcast about the big-time crime thatís happening in Small Town, USA. Each episode features the detectives who broke the case in their small town, and includes assets like jailhouse phone calls, and suspect interviews. Click here to learn more about The NoSleep Podcast team Click here to learn more about Gemma Amor's novel, "ITCH!" Click here to learn more about L.N. Hunter Click here to learn more about Michael Serrur Click here to learn more about Christopher Sweet Click here to learn more about London Baker Click here to learn more about Jonathan Face Executive Producer & Host: David Cummings Musical score composed by: Brandon Boone "The Void" illustration courtesy of Jen Tracy The NoSleep Podcast is Human-made for Human Minds. No generative AI is used in any aspect of work. Audio program ©2025 - Creative Reason Media Inc. - All Rights Reserved - No reproduction or use of this content is permitted without the express written consent of Creative Reason Media Inc. The copyrights for each story are held by the respective authors.

Eric Bost built something remarkable in LA. Then, like so many, he lost it to the pandemic. But what came next wasn't a pivot. It was a complete reinvention.Today, Eric runs four thriving restaurants in a market many still underestimate—North County, San Diego. In this episode, he breaks down how he rebuilt his career by doubling down on team culture, operational clarity, and a commitment to place over prestige. If you've ever felt defined by a loss—this episode is your reset.To explore his work, visit restaurantlilo.com and thisiscampfire.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

The BanterThe Guys share some of the cool cocktail experiences they had on their safari the night before.The ConversationThe Restaurant Guys welcome Rajesh Bardwaj, operator of the first Michelin-starred Indian restaurant in the U.S. Rajesh talks about cultivating his vision, curating a team to execute it and how he continues to change the landscape of Indian cuisine in the United States. The Inside TrackThe Guys listen as Rajesh shares his vision of creating the unique experience at Junoon.“ We are fusion, but not of tradition or of flavors. We are fusion of technique,”Rajesh Bardwaj on The Restaurant Guys Podcast 2025BioRajesh Bhardwaj is the founder and CEO of Junoon, the acclaimed Michelin-starred Indian restaurant in New York City. A visionary restaurateur, Rajesh has redefined modern Indian dining in the United States. He blends deep cultural roots with a sophisticated, contemporary approach to cuisine and service, earning Junoon international recognition and loyal acclaim.InfoClemente Barhttps://www.clementebar.com/Hawksmoorhttps://www.hawksmoornyc.com/Junoonhttps://www.junoonnyc.com/Jazbahttps://www.jazbanyc.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Did you know we've lost 80% of the nutrients in vegetables in the last 100 years?As farming has become big agriculture focused on scale, transportation, and profit, human health has suffered along with soil health.Farmer Lee Jones has become one of regenerative farming's most enthusiastic promoters, and to hear him wax poetic about butternut squash and the way Brussels sprouts grow is like a sports announcer commentating on the game-winning score!In this highly entertaining episode (I can see why Rachael Ray offered him a show through her production company!), you'll get to hear about:the unique microclimate along Lake Eriethe changes in farming and grocery stores in the last 75 yearshow the Jones family has turned many failures into better health for all of us at the Chef's Gardenwhat regenerative farming is, and how even small home gardeners can tap into this traditional, lost wisdom!why so many farmers are trapped and hurting the soilhow the whole mess got started (and who's behind it)how to harness the energy from the sun to create nutrient-rich soil, and how the Chef's Garden research facility makes old-fashioned farming high tech (without losing the good parts)what's ice spinach???how the on-farm chef has figured out the art of using all the parts of the plant, the vegetable version of “nose to tail” cookingIt's rare to have so much fun on an interview AND learn so much. Farmer Lee Jones does not disappoint!Resources We Mention for Regenerative Farming MethodsPurchase The Chef's Garden: A Modern Guide to Common and Unusual Vegetables–with Recipes on Amazon or Bookshop.orgWatch The Chef's Garden on Amazon or on A&E!A Beginner's Guide to Regenerative AgricultureGrowing Food in Containers Using PermacultureVisit Farmer Lee on his website or on social media: Instagram, Facebook, X, YouTube, TikTokCheck out the cookbook FOR kids, BY kids at kidscookrealfood.com/chefjr. Get the one-page summaries of each podcast at www.kidscookrealfood.com/Handbook! Kitchen Stewardship Kids Cook Real Food follow Katie on Instagram or Facebook Subscribe to the newsletter to get weekly updates YouTube shorts channel for HPH Find the Healthy Parenting Handbook at kidscookrealfood.com/podcast Affiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

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

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

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

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

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.

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!✌

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

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.

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.

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

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.

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!