Podcasts about Fine dining

【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

So wie Michael Schumacher Formel 1 gefahren ist, so wie Franz Beckenbauer Fußball gespielt hat: Genau so kocht er, sagen Restaurantkritiker. Christian Bau. Der einzige Koch in Deutschland, der seit 20 Jahren durchgehend mit 3 Michelin-Sternen ausgezeichnet ist. Bundesverdienstkreuz. Japanese Cuisine Goodwill Ambassador. Er hat mehr Awards gewonnen als jeder andere. Sein Geheimrezept: Bau hoch 2. Denn er steht mit seiner Ehefrau am Herd: Sarah Bau. Eine absolute Game-Changerin. Denn bis heute gibt es kaum Frauen im Sterne-Business. Die beiden: Sie sind das einzige 3-Sterne-Michelin Ehepaar der Welt. Ich habe sie jetzt in ihrem Restaurant besucht: „Victor's Fine Dining“ im Schloss Berg in Perl, einem echten Schloss aus dem 16. Jahrhundert. Mitten im Dreiländer-Eck Deutschland, Luxemburg, Frankreich. Was du in dieser Folge lernst: Was kompromisslose Qualität wirklich bedeutet! Eine Masterclass über Disziplin und Transformation im High-End-Segment. Was mich am meisten beeindruckt? Dass hier einer Luxus definiert, der selbst aus ärmsten Verhältnissen kommt. Der als Kind nicht mal mit auf Klassenfahrt konnte, weil seine Familie kein Geld hatte. Und heute? Da kocht er für Bundespräsidenten, für Kanzler, für Superstars. Einer der selbst nichts hatte, schenkt der Welt das Schönste und Beste und Leckerste, was es gibt. Jetzt in TOMorrow. Und als TOMorrow-Videopodcast auf YouTube.

True satisfaction comes from God, not the world. In this sermon, we explore Matthew 5:6 and Romans 3, uncovering how faith—rather than our own efforts—brings righteousness. Learn how to hunger for what truly matters and feast on the life-giving promises of God.If life's distractions leave you spiritually hungry, this message will inspire you to seek God first, fill your heart with what truly satisfies, and grow in faith, hope, and righteousness.

(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.

In this part of the Fine Dining series, we explore New Wine — a fresh infilling of the Holy Spirit that brings renewal, freedom, and boldness in your spiritual life. Discover how to unclog your spiritual wells, receive daily renewal, and experience God's presence in a fresh, transformative way.

Alexander Herrmann war sich sicher: Für diesen Podcast musste unbedingt auch einmal Joshi Osswald ans Mikro. Der berüchtigte Foodscout also, der für Herrmanns kulinarischen Mikrokosmos im beschaulichen Wirsberg Lebensmittel aufspürt, die dem Terroir-Gedanken im kulinarischen Deutschland eine neue Dimension verleihen. Ja, was im Restaurant Aura unter der Leitung von Executive Chef Tobias Bätz so alles passiert, sorgt in der Bundesrepublik für ordentlich Furore: Weg von den üblichen Luxusprodukten wie Steinbutt und Gänseleber, hin zur radikalen Terroir-Philosophie, die durch einen eigenen Produktionsstandort Nachhaltigkeit und betriebswirtschaftliches Know-how miteinander vereint. Ein kühnes Unterfangen, ja – und eines, das offenbar funktioniert: Der Guide Michelin verleiht diesem kühnen Leuchtturmprojekt zwei Sterne, und auf der Rolling Pin.Convention in Düsseldorf wurde das Mastermind-Duo Tobias Bätz und Alexander Herrmann zur Nummer 1 der 100 BEST CHEFS Germany gewählt. Was hält das „Aura“ im Innersten zusammen? Was hat es mit dem „Anima“ auf sich? Wie genau funktioniert die Zusammenarbeit zwischen einem umtriebigen Executive Chef wie Tobias Bätz und einem tüftelnden Produktfetischisten wie Joshi Osswald? Was hat es mit einem fränkischen „Haselnuss-Schwein“ auf sich? Und warum arbeiten Herrmann, Bätz und Osswald schon am nächsten Coup? Über das und vieles mehr sprechen Bätz und Osswald in der neuen Folge unseres Podcasts.

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.

In these series we explore what it means to be truly nourished by Jesus, the Bread of Life. In a world full of distractions, empty “snacks,” and constant busyness, we're invited to depend on God daily — not just weekly. Learn how spiritual nourishment strengthens, sustains, and fills the deepest needs of your heart. Tune in to discover how to experience joy, purpose, and lasting fulfillment in your everyday life.

Relebogile Mabotja chats with Chef Katlego Mlambo, a renowned culinary innovator, about his journey from Johannesburg's inner city to the global stage. Katlego's unique style blends bold flavors, street energy, and fine-dining precision, making him one of South Africa's most exciting culinary voices. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc 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/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

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!

Lo chiamano “effetto Ozempic” ed è considerata la nuova, dirompente tendenza nei consumi fuori casa che sta prendendo sempre più piede oltreoceano. L'espressione prende spunto da un farmaco a base di semaglutide nato per curare il diabete di tipo 2 e oggi molto diffuso negli Stati Uniti anche per il suo effetto dimagrante. Riduce l'appetito e, di riflesso, il desiderio di grandi quantità di cibo. 

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

Die „A“s in „Lara“ stehen für „anxious attachment“. Wenn Spotify einem den Lieblingssong, die Migros das Lebenselixier und Berlin den Glauben an die eigene Coolness nimmt, kommen schon mal Verlustängste hoch. In Bern büsst Amina Privatsphäre, jugendliche Vitalität und ihre Unverkrampftheit ein. Tant pis, aber nichts, was ein bisschen Magnesium, ein gutes 3für2-Pizza-Angebot und Lego nicht richten können. | @zimmer.101 | Playlist: 101 Banger Cookies Cream Dat Cookie ICC Berlin Wayward (Trailer) Laras Crush Playlist

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

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!

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!✌

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

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

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

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!