Podcast appearances and mentions of Gordon Ramsay

This week on Bad Dads Film Review, Sidey, Dan, Reegs and Cris review Michael Sarnoski's Pig, starring Nicolas Cage as Robin Feld, a reclusive Oregon truffle hunter whose beloved pig is stolen in the night. On paper, it sounds like the setup for a strange little revenge thriller. In practice, it is something quieter and much sadder: a film about grief, food, memory, authenticity and the terrible fact that not every loss can be fixed.The dads begin with Cage in full anti-Cage mode. Robin lives in the woods, barely speaks, looks as if hygiene has become an optional philosophy, and shares his cabin with the pig who helps him find valuable truffles. His only regular contact is Amir, played by Alex Wolff, a young buyer who arrives in a yellow Camaro, listens to self-improvement classical-music lessons, and seems desperate to perform the role of a successful man.When Robin is attacked and the pig is taken, the film appears to be lining up a “John Wick with a pig” story. Instead, Robin and Amir move through a hidden Portland restaurant underworld where reputation matters more than violence. The trail takes them from a furious pork-belly seller to junkies in a trailer park, then into an underground service-worker fight club where Robin simply allows himself to be beaten so that the right people will remember his name.That name is the key to the film. Robin Feld was once a legendary chef, and the city's food world still treats him like a myth. The dads especially enjoy the restaurant scene at Eurydice, where Robin confronts a former employee now trapped in a sterile fine-dining performance. He does not shout or threaten him. He just tells him that the food is technically correct but dead, reminds him of the honest pub he once wanted to run, and gently dismantles the life he has built around pretending.The conversation naturally detours into fine dining, restaurant pretension, Marco Pierre White, Heston Blumenthal, Gordon Ramsay, The Fat Duck, street food in Bangkok, and whether chefs are artists, monsters, addicts, or simply people who would like to smoke something and go home. Cris, having actually worked with chefs for decades, is particularly unconvinced by the romantic idea that a chef would remember exactly what every customer ate years earlier.The emotional climax comes when Robin cooks for Darius, Amir's father, who arranged the theft. Rather than fight him, Robin recreates a meal he once cooked for Darius and his wife, a meal Amir remembers as one of the only happy moments from his childhood. The food unlocks memory and grief, and Darius finally admits the truth: the pig was killed the night she was stolen. Robin's search was already too late.The ending refuses easy satisfaction. Robin does not get revenge, does not rescue the pig, and does not return to the life he had before. He washes the blood from his face, goes back to the cabin, and finally listens to the tape of his late wife singing Bruce Springsteen's “I'm On Fire.” Reegs finds that lack of catharsis frustrating at first but ultimately fitting, because life does not always end with you getting your pig back.Verdicts are positive. Sidey enjoys the quieter Nicolas Cage performance and gives it a bacon recommend, even though he wanted the pig restored. Dan appreciates the 90-minute runtime, the odd characters and the way the film uses cooking rather than violence as its final weapon. Reegs likes that it resists the revenge-thriller version of itself and becomes a parable about grief and letting go. Cris enjoys the look and mood, while remaining extremely suspicious of all chef mythology.So the Bad Dads verdict on Pig is a bacon recommend: a small, mournful, oddly funny Nicolas Cage film that promises a stolen-pig revenge quest and instead gives you blood, truffles, restaurant trauma, Springsteen, and the painful truth that sometimes the pig is not coming home.You can now text us anonymously to leave feedback, suggest future content or simply hurl abuse at us. We'll read out any texts we receive on the show. Click here to try it out!We love to hear from our listeners! By which I mean we tolerate it. If it hasn't been completely destroyed yet you can usually find us on twitter @dads_film, on Facebook Bad Dads Film Review, on email at baddadsjsy@gmail.com or on our website baddadsfilm.com. Until next time, we remain... Bad Dads

Gordon Ramsay is bringing Kitchen Nightmares to Missouri, which immediately has Riz reminiscing about the horrifying realization that he once ate at a restaurant featured on the show. Nothing improves a cherished dining memory quite like watching Gordon Ramsay walk through the kitchen afterward and scream about what was living in the refrigerator.Welcome to another funny show from The Rizzuto Show, where we discuss whether Gordon's legendary rage is mostly an act, why “Gordo” is an underrated nickname and then move directly into the intellectual gauntlet known as the Riz Quiz.The rules are simple: 45 seconds of basic trivia, no skips and one wrong answer ends your run. Sounds easy until someone asks you the capital of France and suddenly Paris becomes forbidden knowledge.The callers battle through questions about guacamole, spiders, Pinocchio, sports, traffic lights and geography for concert tickets. We get some legitimately impressive runs — and then poor Bill steps up looking for redemption and immediately says a dried plum is a raisin.Bill, buddy. We love you. It's a prune.Then the crew decides to play along with a tiebreaker question: How tall is the Space Needle?King Scott guesses 465 feet. Moon guesses 615. Rafe goes with 820.And Lern?12,549 feet.For perspective, the actual answer given on the show is 605 feet. Lern has apparently constructed a Space Needle so massive that visitors need oxygen and possibly clearance from air traffic control. She admits she's “measurement blind,” which quickly becomes one of the great understatements in funny show history.That leads us into a completely reasonable discussion about whether anyone on the show could accurately estimate the height of the studio window, followed by the more concerning question of how everyone would escape if they couldn't use the door. Chairs are considered. The soundproof glass is analyzed. Rafe volunteers to Kool-Aid Man himself through the window because apparently being the show hero now includes testing your body against commercial-grade glass.And somehow that brings us to the incredible story of a University of Georgia student who survived an eight-story fall from an apartment window after dancing on a couch. She reportedly landed on a cushioned metal bench and survived with serious injuries, which has the crew marveling at an unbelievably lucky landing — and wondering who decided furniture belonged directly next to floor-to-ceiling windows in the first place.So we've got Gordon Ramsay, Kitchen Nightmares, trivia meltdowns, Paris confusion, raisins pretending to be prunes, a skyscraper-sized Space Needle and Rafe preparing to launch himself through the studio glass.Just another educational funny show from The Rizzuto Show.We're all learning together. Unfortunately.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We kick things off with news that Kitchen Nightmares is filming in Missouri, which has Rizz remembering the horrifying moment he realized he'd eaten at a restaurant featured on Gordon Ramsay's show. Then it's time for the Riz Quiz, where callers discover that common knowledge becomes significantly less common when there's a 45-second clock ticking. We get Paris panic, a dried plum becoming a raisin, Canada's capital becoming Ontario and, eventually, Lern estimating the Space Needle at an extremely reasonable 12,549 feet tall. Actual answer: 605 feet. She was only off by approximately an entire mountain.Meanwhile, a former police lieutenant is accused of clocking in and spending huge chunks of his shifts sitting in the station break room — including stretches of nine hours. Sure, there may have been crime elsewhere, but the crew points out one undeniable statistic: zero murders in that break room. We also rank some of rock's supposedly smelliest fan bases, with Phish, Grateful Dead and Insane Clown Posse fans leading a fragrant list that also drags Tool, Slipknot, Korn, Primus, Limp Bizkit and plenty more into the stink.Then Riz remembers what awaits him on Friday: the Glory Hole Challenge. No sight, no sound, just smell, taste and “face feel.” What could possibly go wrong?Rafe's birthday leftovers also continue when an Edible Arrangement turns dangerous and he accidentally bites into part of a candle because he was told everything was edible. From there, we tackle Halloween's annual neighborhood civil war: is it acceptable to take your kids trick-or-treating somewhere you don't live? The answer from the show is basically yes — especially if the rich neighborhood is hoarding the king-size Reese's behind the gates.Plus, coffee shop squatters, phone-free restaurants, TSA agents losing their chairs, an incredible eight-story fall survival story and enough completely unnecessary arguments to remind everyone why this show should never be trusted with serious decisions.Birthdays, break-room bandits, Glory Hole anxiety, Gordon Ramsay, smelly concert crowds and a 12,000-foot Space Needle — just another perfectly normal episode of The Rizzuto Show.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Restaurants lock up customers' phones as devices become the 'new cigarettes'Rolling Stone releases top 50 bands with the smelliest fansFlorida judge rips into mom accused of leaving 4 children at home to go on 3-day cruiseSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Waterproof shoe hot tips, BeaverCon 2026 is in Minneapolis and Jason needs to know, and Colleen has a PSA on car back up lights and parking lot stripes. Plus, matcha has taken over pumpkin spice in beverage flavor supremacy!Our food news continues with BEAN-nut butter and granola butter! Caster oil is HOT, but what do we do with it?! AITA: For not letting my girlfriend order a steak? Plus, is Gordon Ramsay still in the Twin Cities? We get intel about what he's been up to in Minnesota.SCREEN QUEENS: The finale of "Double Lives of Suburban Wives" and Colleen finished Season 4 of "Dexter". BIG FAT MOVIE REVIEW: Jason and Colleen reviewed "Verity," possibly the worst movie of the year. Or is it?!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on the Long Island Tea Podcast, Sharon and Stacy are recapping the week on Long Island, from organization updates and the Belmont ribbon cutting to the Women Leading Travel Leadership Exchange and a live on-site remote from Long Island MacArthur Airport. Plus, they're welcoming Commissioner Rob Schneider of Long Island MacArthur Airport to talk about the airport's sixth consecutive USA Today 10Best nomination, what makes MacArthur such a convenient way to travel, its role in Long Island tourism and what could be next for the airport.And if you agree that MacArthur deserves the recognition, **vote for Long Island MacArthur Airport in USA Today's 10Best Best Small Airport in America!** Voting is open through October 5, so make sure to cast your vote and help put Long Island's airport on top: https://10best.usatoday.com/awards/long-island-macarthur-airport-isp-ronkonkoma-new-york/ #ShowUsYourLongIslander This week's spotlight takes a look at Charles H. Duryea, the former Islip Town Supervisor who played a key role in helping establish what was originally known as Islip Airport during World War II. As General Douglas MacArthur became a national hero, Duryea suggested naming the airport in his honor, and the name officially became MacArthur Airport in 1943. Show us YOUR Long Islander by sending us a DM or emailing [spillthetea@discoverlongisland.com](mailto:spillthetea@discoverlongisland.com). #LongIslandLife We're talking about some fascinating Long Island stories, from the women who made professional baseball history on the Island to Huntington making a major mark on the local food scene with five restaurants earning spots on Newsday's 2026 Top 50 Restaurants list. Plus, Patchogue's historic former roller rink is getting a new life as The Jazz Room brings New Orleans-inspired jazz, brass, blues and ragtime to the village this November. We're also talking peak apple-picking season and Canoe Place Inn & Cottages in Hampton Bays earning its first MICHELIN Key. #ChariTEAWe're highlighting two Long Island organizations making a difference in their communities. The Hooves & Hearts Foundation is honoring the memory of NYPD Officer Emilia Rennhack by giving local children the opportunity to experience horse camp at no cost to their families. We're also talking about Chasing the Rainbow, a nonprofit supporting those navigating infertility, miscarriage and infant loss through support groups, therapy, yoga and peer mentorship. Plus, we're giving a shoutout to Pink Promises ahead of this year's luncheon supporting breast cancer research.#HiddenGemsUncorked We're heading to Moriches to spotlight The Wine Barn & Farmers Market, a Long Island hidden gem housed in the longtime LaCorte's Farm Stand property. From Long Island wines and local beers to fresh produce, cheeses, jams and LaCorte's pies and baked goods, it's a destination that brings together the best of a classic farmstand and local wine tasting experience. #ThisWeekendOnLongIsland From haunted attractions and illuminated dinosaurs to the Hamptons International Film Festival, Sag Harbor American Music Festival, PumpkinFest, the Hallockville Country Fair, fall markets, live music, theater, vineyards and more, we're sharing some of the events happening across Long Island this weekend, with even more at discoverlongisland.com/events. #CelebriTEA Long Island is getting some prime-time representation as Commack native Michael Catuosco Jr. joins Season 25 of FOX's Hell's Kitchen. The 24-year-old chef is one of 18 chefs under 25 competing for a $250,000 prize and the chance to work at one of Gordon Ramsay's restaurants. With Long Island roots that include Commack High School, Wilson Tech and local restaurants, Catuosco is bringing his Long Island story to one of television's most famous kitchens. Hosted on Acast. See acast.com/privacy for more information.

Chef and Restauranteur Marco Pierre White joins Brendan to discuss his pivot from restaurants into curating a hotel, his ongoing quest to recreate his childhood and how kitchen culture has changed during his career. He also talks about his long and complex relationship with Gordon Ramsay. He also tells us how to cook the perfect steak.See omnystudio.com/listener for privacy information.

What happens when you build a career without following a formula? In this episode of The Mohua Show podcast, Mohua Chinappa sits down with writer, radio voice, traveller and storyteller Priya Ganapathy for a deeply personal conversation about finding your voice, building a creative career, travel as storytelling, and why age should never decide when you begin.From iconic radio characters like Lingu Leela and Sister Stella to research-driven travel projects and an unexpected project for Gordon Ramsay, Priya shares the experiences that shaped her journey across media.In this episode, we discuss:• Finding your voice across radio, print, television, film and theatre• How Lingu Leela and Sister Stella were created• Why the anonymity of radio helped characters connect with audiences• How reels and travel influencers can sometimes reduce the depth of a destination• Travel writing beyond luxury, checklists and Instagram moments• The surprising story behind Priya's Gordon Ramsay project• Off-roading through remote parts of India• Why craft matters more than algorithms• Starting a creative career in your 30s, 40s or 50s• Rejection, resilience, adaptability and following your passionWhat this episode is really about:This is a conversation about creative courage—staying curious, finding your own voice, embracing unconventional paths and understanding that the best time to begin is when you decide you are ready.If you're interested in storytelling, travel writing, creative career insights, personal growth, motivational podcasts India, inspirational audio stories, leadership and success stories, and podcasts about life journeys, this conversation is for you.

Gordon Ramsey is in Minnesota and we want him on the show. Taylor Swift's new Music Video and Jonathan Taylor Thomas arrested for drunk in public and assaulting an officer. Quinn is in to Review the top movie at the Box Office, Resident Evil. Olivia Culpo is telling everyone to shut up and Kaia Gerber's Cat went missing but has been found thanks to some A list friends help. Taylor Lautner and Taylor Lautner have a baby girl named Taylor!? Family Segment, Simon Cowell addressing his missing America's Got Talent and man getting ripped in Kendall's Algorithm. Hot To Go with Taylor at VMAs, Olivia Culpo and Digger reviews. We play 4 and No More and Drone Delivery.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Josh has the Quick Takes for today including the latest location to have Kitchen Nightmares filmed and then we discuss how legit this show is and some places that could use a Gordon Ramsey boost!

Gerhard Retter gehört zu jenen Charakteren der deutschsprachigen Gastronomie und Weinwelt, deren Werdegang und Schaffen eine seltene Kombination aus innovativen Visionen, internationaler Prägung und unaufgeregter Bodenständigkeit verkörpern. Geboren 1973 in Hartberg in der Steiermark und aufgewachsen im elterlichen Gasthof, hat er die Welt der Gastlichkeit von klein auf erlebt – nicht als theoretisches Konzept, sondern als gelebte Praxis. Nach der Ausbildung zum Koch und Kellner in der Landesberufsschule für Tourismus in Bad Gleichenberg führte ihn sein Weg rasch in die absolute Spitze der europäischen Gastronomie: zu Eckart Witzigmann ins Aubergine in München, zu Frédy Girardet nach Lausanne, zu Gordon Ramsay nach London und als Maître ins Hotel Adlon in Berlin. Später prägte er als Patron die legendäre Weinbar Cordobar, später Cordo (Michelin-Stern) und die Fischerklause am Lütjensee. Seine Arbeit wurde vielfach ausgezeichnet – unter anderem als Wine Legend von Rolling Pin, als Deutscher Weinfluencer des Jahres 2023 von Vinum und mit der Wine List of the Year vom Gault&Millau. Gerhard Retter ist kein Lautsprecher, sondern ein präziser Beobachter und Vermittler. Mit der von ihm 2024 ins Leben gerufenen „Wöschmeisterschaft“ setzt er sich zudem gezielt für den Welschriesling ein – eine Rebsorte, die viele unterschätzen und die er mit der ihm eigenen Mischung aus Expertise, Humor und Respekt vor dem Eigenen wieder ins Rampenlicht rückt. Wenn jemand die Steiermark nicht nur als Herkunft, sondern als kulturelles und sensorisches System versteht, dann ist es Gerhard Retter. Und genau deshalb widmet er sich mit uns einer Region, die wie kaum eine andere steile Hänge, vielfältige Böden, klimatisches Grenzland und eine kompromisslose Qualitätskultur in sich vereint.

What does it actually take to turn cookware into a billion dollar brand? With the Ecom Founders Q4 Summit taking place this week, we are taking you back to a past Q4 Summit conversation where Nik sat down with Danny Winer, co-founder and CEO of HexClad. Danny built HexClad into a unicorn in about a decade, and in this conversation he gets into exactly how he did it. Danny walks through why he leaned into storytelling from day one (HexClad is badass cookware, not just cookware), the humbling lesson he learned from a juicer business that failed almost overnight, and why he was told cookware was too competitive and DTC cookware would never work. He breaks down HexClad's approach to novelty, either reinvent the product completely or make it look incredible in your kitchen, how the brand became a media company before it became a bigger cookware company, and the real story behind how Gordon Ramsay got involved. He also shares why HexClad treats promotions differently from discounts, how the brand keeps finding new customers at scale, and his best Q4 advice: treat it as a twelve month project, not a fourth quarter scramble. Whether you're building a product brand or trying to figure out your own Q4 strategy, this one is full of lessons you can actually use. --- Triple Whale is the AI operating system built for modern commerce. We help you see what's actually working in your business, what's not, and what to do next. Then we take action for you — pausing the underperforming ad, generating the next batch of creative, flagging the inventory risk before it hurts your bottom line.  Learn more at ⁠⁠https://triplewhale.com/limitedsupply⁠ --- Want more DTC advice? Check out the⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Limited Supply YouTube page⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more insider tips. And if you're looking for an instant stream of on-demand DTC gold, check out the⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Limited Supply Slack Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for Nik's most unfiltered, uncensored thoughts. Check out the Nik's ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DTC newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Nik on Twitter/X: ⁠⁠⁠⁠⁠https://www.twitter.com/mrsharma⁠

Dominic sits down with Carter Cutting, Isaac Hedengren and Tayvon Kitchen a day after the Cougars opened their season in Terre Haute. It starts as a debate—Jakob versus Kerr; whether Hawker belongs in that tier; whether one down year should count against anybody—and the three of them push back hard enough that Dominic ends up defending his take alone.From there it turns into the story behind New Standard, the channel they built after an indoor season of workouts none of them thought were possible. Coach Eyestone hated the cameras at first, and the phrase itself came out of watching teenagers run times that made the old ceilings look silly.Tayvon finally talks about the workouts everyone used to whisper about: post-race 800s, sub-two splits, a coach who barely looked up. Hedengren goes the other direction—41 miles a week as a high school senior, a jogging-stroller childhood, a dad who ran for Eyestone in the 90s, and a sister who beat him in every workout. They get into the Belgian draft horse math that explains why teammates pull more together than alone; the realities of an increasingly international NCAA; and a sleep bet that ends in a bleached mullet.Plus, speed suits on grass, why a miler still cares about cross country, what a November-focused build looks like at BYU, and a hypothetical dinner for Gordon Ramsay that nobody wants to cook alone.Tap into the Carter Cutting, Isaac Hedengren and Tayvon Kitchen Special. If you enjoy the podcast, please consider following us on Spotify and Apple Podcasts and giving us a five-star review! I would also appreciate it if you share it with your friend who you think will benefit from it.S H O W  N O T E S   -The Run Down By The Running Effect (our new newsletter!): https://tinyurl.com/mr36s9rs-Our Website: https://therunningeffect.run-THE PODCAST ON YOUTUBE: https://www.youtube.com/channel/UClLcLIDAqmJBTHeyWJx_wFQ-My Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/therunningeffect/?hl=en⁠⁠⁠⁠⁠⁠-Take our podcast survey: https://tinyurl.com/3ua62ffzBehind the scenes of The Running Effect: https://youtube.com/@dominicschlueter?si=PM9FjPc92eFUFEZLuminaryThreads: luminarythreads.shop$20 off your next Attuned scan: https://attuned.health/discount/TRE20?ref=TRE20Carter Cutting: @carter.cuttingIsaac Hedengren: @isaachedengrenTayvon Kitchen: @tayvonkitchen Group account: @newstandard_tc

After being spotted at several Minnesota restaurants over the past week, let's do some Gordon Ramsay trivia today! We're joined by ... from .. as our lifeline.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Donna Valentine & Steve Patterson start the show talking about a slow mouse Donna found on her porch last night, Steve goes through the history of Reelz and Shaquille O'Neal is now a FBI agent.In hour two, we play the Gordon Ramsay edition of the College of Pop Culture Knowledge, we go through your alarm clock quirks and Steve explains pinochle to us.Finally, why soap opera might be the toughest job in Hollywood, how often people greet people with hugs and (maybe) we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gordon Ramsay is coming to the KC area for his TV show HR 2 full 2503 Tue, 22 Sep 2026 16:58:38 +0000 BO4IiXnFYjbP0T21kVpKtO967EiOyym3 news MIDDAY with JAYME & WIER news Gordon Ramsay is coming to the KC area for his TV show HR 2 From local news & politics, to what's trending, sports & personal stories...MIDDAY with JAYME & WIER will get you through the middle of your day! © 2025 Audacy, Inc. News https://player.amperwavepodcasting

Derrière la façade imposante qui trône au cœur de Bordeaux, il y a une maison dans laquelle beaucoup n'osent pas entrer. Anthony Souchard compte bien y remédier.Situé place de La Comédie, ce cinq étoile pensé comme un cocon par Jacques Garcia, a fait venir Gordon Ramsay au bord de la Garonne, et porte un rêve un peu fou pour sa ville.Anthony Souchard est directeur commercial et marketing de l'InterContinental Bordeaux, Le Grand Hôtel. Arrivé en 2016 comme responsable des ventes, il se destinait pourtant à enseigner l'italien. Vingt-cinq ans de métier plus tard, il connaît le luxe de l'intérieur, ses codes, ses coulisses et ses exigences. Dans cet épisode, il raconte l'envers d'une maison que les Bordelais croient réservée aux autres.Il raconte :◼ Pourquoi il a fallu aller chercher un chef britannique, Gordon Ramsay, pour incarner la gastronomie bordelaise◼ Comment son chef Alexandre Koa fait voyager l'assiette entre les rives de la Garonne et la forêt du Cameroun◼ La demande client la plus folle de sa carrière, entre une star internationale et un produit rapporté de Londres◼ Sa définition du luxe, qui tient parfois dans une simple planche de charcuterie◼ Son rêve pour Bordeaux, une ligne directe vers les États-Unis et une ville qui assume enfin ce qu'elle est

Today's guest is Olivia Tiedemann, the private chef and social media superstar behind the debut cookbook “Eat Like the Rich.” Olivia joins host Kerry Diamond live from the Cherry Bombe House studio to talk about the book, her cheeky title, her life as a private chef, and why salads are a scam.They also discuss Olivia's Brooklyn childhood, the trip to Madagascar that rerouted her life, her restaurant years, Ballymaloe Cookery School, and the videos that turned her into one of the internet's most exciting food personalities. Plus, Olivia shares her love of cheese, Gordon Ramsay, White Cheddar Cheez-Its, and the fine art of knowing when to take out the nose ring.This episode of Radio Cherry Bombe was recorded at Resident in New York City. Thank you to California Prunes, Whole Foods Market, and Ketel One for supporting our show. Cherry Bombe's Farmers & MakersThe new issue of Cherry Bombe MagazineSign up for our free Radio Cherry Bombe newsletter at cherrybombe.substack.comFollow Olivia on InstagramFollow Kerry on Instagram

Donna Valentine & Steve Patterson start the show talking about Carrot Top being hospitalized, fans are concerned about Kate Beckinsale after cryptic posts and Kristen Bell & Dax Shepard are going all out for Halloween.In hour two, we play the Johnny Depp edition of the College of Pop Culture Knowledge, the dumbest lyrics of all time and everyday phrases that sound condescending.Finally, AI actress Tilly Norwood started glitching during an interview, Minnesota Lynx player Olivia Miles just broke Caitlin Clark's WNBA rookie scoring record and (maybe) we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Lazy CEO, I’m joined by Ethan Yong, founder of UmamiPapi. Ethan started making chilli oil during COVID while working his first job as a graduate, spending his weekends cooking and packing orders before and after work. A few years later, UmamiPapi is a 7-figure business, stocked in thousands of retailers including every Coles store nationally, exporting to Malaysia and the UAE. And if that wasn’t enough, Gordon Ramsay tasted the chilli oil and gave it his very own verdict: “absolutely fucking delicious.” In this episode, we get into:What it was actually like building a food business from scratch while working a full-time job.The biggest mistakes Ethan made while scaling a bootstrapped business.How to build a brand that stands out in such a competitive category.What it was really like appearing on Gordon Ramsay’s Food Stars. Connect with us:Follow The Lazy CEO podcast on Instagram: @thelazyceo_podcastStay updated with Jane Lu: @thelazyceoStay updated with Ethan: @flavourenhancer621Follow UmamiPapi!: @itsumamipapi See omnystudio.com/listener for privacy information.

The Weekly Dish is cooking it up this week! They share the appearance of Gordon Ramsey in Minnesota, the Best Fall Cookbooks, Sue Zelickson's Carry It Forward, and Let Them Cook.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Brought to you by the English Programme. Featuring news, politics, popular culture, celebrity trivia, quizzes, book readings, and a whole host of fun.Support Our Rescue Cats | Our Blog | Get New Episodes By Email | Rumble | X | YouTube | NewsK365 on Spreaker | Get New Blog Posts By Email | Throne Wishlist |

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Tim Laielli will not call himself a chef. He is clear about it every time someone assumes otherwise, including his own father, who is one. Eighteen months after posting his first cooking video, Tim was on set cooking against professional chefs for Gordon Ramsay on Next Level Chef.He built Bare Food Tim, over a million followers, without ever working a line, and he explains exactly why. His father worked two jobs his whole childhood and told him constantly not to follow him into restaurants. Tim listened, then found a way to work with food anyway.Three things worth hearing straight from him. Why he thinks most chefs make content for other chefs instead of the person actually watching, which is usually a tired parent looking for dinner ideas, not a technique lesson. The real numbers behind brand deal income, and why capping sponsored content around 10 to 20 percent is the difference between monetizing and losing your audience's trust. And the two paths he tells struggling restaurants to choose between when they want to go viral, an oversized showstopper dish or full personality driven content, because trying to do both at once usually does neither well.Andre Natera and Tim Laielli also get into the friction between chefs and content creators, why lighting matters more than the camera you shoot on, which dishes reliably perform online and which never do, and the moment Tim realized the platform had started driving him instead of the other way around.It ends where every episode ends, with the Mount Rushmore.GuestBare Food Tim on Instagram : https://www.instagram.com/barefoodtim/LinksLead Like a Chef App: https://studio.com/apps/andre/leadlikeachefGet the Books: https://chefspsa.com/booksShop Chef's PSA Merch: https://shop.chefspsa.com/Get Episodes Early on Substack: https://chefspsa.substack.com/Follow Chef's PSA on Instagram: https://www.instagram.com/chefspsa/

Hey! David Rush! This is the 346th episode. This week we talk Early Morning Running, Gordon Ramsay, and Yelling at the Sea!! Reach out: notgoodwithmatt@gmail.com

Matilde ist übermüdet, Georg geht es gut. Aus irgendeinem Grund reden wir sehr viel über Gordon Ramsay und gutes Trash-TV - und dann auch noch über Christian Wolf und die More-Sekte.Unterstützt uns auf PATREON!MUGPU jetzt auch auf YouTube!Dieser Podcast wird präsentiert von Einfach Nicht Hingehen.Matilde's Tourplan ist HIERFolgt UNS unterhttps://www.instagram.com/matildeundgeorg/Folgt Georg unterhttps://www.instagram.com/georgfka/https://bsky.app/profile/georgfk.bsky.socialFolgt Matilde unterhttps://www.instagram.com/matikeizer/Special thanks an Andrea Björk für unser Logo, und an Ralf Strecker für den Intro-Jingle.Support the show

Lorna McNee joins us at Cail Bruich to tell the remarkable story behind becoming the chef who brought a Michelin star back to Glasgow for the first time in 18 years. She takes us from washing pots in a small Italian restaurant and a teenage stage at Gordon Ramsay, to walking into Andrew Fairlie's legendary two-Michelin-starred kitchen as an apprentice and immediately wondering whether she was good enough. Lorna spent the next 12 years working alongside Fairlie, who became her great mentor, and opens up about the moments she wanted to quit, what made him such an extraordinary teacher and why his death ultimately made her realise it was time to step out and discover what her own cooking looked like.We also hear how Great British Menu transformed Lorna's career, from the devastation of narrowly missing out first time around to returning and becoming Champion of Champions, before taking over Cail Bruich and winning its Michelin star within just five months. She reveals the bizarre way Michelin broke the news to her over FaceTime during Covid, why the restaurant subsequently became fully booked for two years, and argues that even established head chefs should still disappear for a month to stage, learn new techniques and come back better. Plus, why she hates matcha and hot honey, the night vegan protesters invaded her restaurant and had to be removed by police, and plenty more from one of Scotland's greatest chefs.Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Kenzie got up close and person with Gordon Ramsay on Fox last night. Chicago’s best morning radio show now has a podcast! Don’t forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page. Brian & Kenzie are live every morning from 6a-10a on Q101. Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

Fake photo of Trump debunked; precaious economy; Jeff Stein makes his Wednesday appearance; local news roundup; Minneapols budget shortfall and impact on schools; local GOPers news roundup; Gordon Ramsay films a TV episode in Minnesota.

Neph 2 America is back with another round of cultural commentary for the end of days as David Lee Corbo (The Raven), Top Lobsta, Matt, and Gator react to some of the strangest stories, viral videos, conspiracy theories, paranormal clips, and religious controversies making the rounds online.The episode kicks into gear with a discussion about Benny Hinn, faith healing, falling under the supposed power of the Holy Spirit, charismatic church culture, and the social pressure that can surround supernatural experiences in church. The conversation then shifts to a viral clip showing children being “smudged” with smoke at school and whether Native American spiritual practices like sage smudging should be treated differently from other forms of paganism or witchcraft.Things get even stranger with the Mountain Dew Baja Midnight conspiracy. A viral video connects the new flavor to a “Blackout the System” campaign calling for people to stop working, traveling, and spending between September 16 and September 20. Is it coincidence, predictive programming, or just internet conspiracy culture doing what it does best?The paranormal section includes a toddler apparently interacting with something invisible, childhood ghost stories, and Goldie Hawn discussing a Ouija board experience that allegedly predicted another child before she became pregnant.Later, the crew reacts to the Toraja tradition of keeping deceased relatives at home, leading into a discussion of Catholic and Orthodox relics, the incorrupt hand of St. Teresa of Ávila, and the alleged skull of Mary Magdalene.The episode also covers homelessness and charity, a viral Texas Roadhouse boycott rumor, restaurant fights, social media victim culture, and a debate over abortion and whether a human zygote meets biological criteria for life.The final stretch includes YouTube rejecting promotion of a Straight Bible episode over alleged election-related advertising, discussion of Israel and airport screening, viral claims about aspirin and cancer research, Gordon Ramsay confronting restaurant owners over employee tips, circumcision, and one of the wildest clips of the episode: a Tesla apparently detecting hundreds of human-shaped figures while driving through a cemetery.Drop your take in the comments. Which story was the strangest?Listen on Spotify, Apple Podcasts, and everywhere podcasts are available.► Subscribe for more Biblical analysis, Christian worldview discussions, and conspiracy research through a Biblical lens.00:00 Neph 2 America Intro06:30 Benny Hinn & Falling in the Holy Spirit14:38 Schools Smudging Children & Pagan Spiritual Practices26:06 Mountain Dew Baja Midnight Conspiracy26:27 “Blackout the System” September 16–2032:22 Toddler Appears to Interact With Something Invisible35:04 Goldie Hawn's Paranormal Story37:24 Goldie Hawn's Ouija Board Prediction41:54 12-Year-Old Attacks His Mother47:34 German Shepherd Protects a Child50:58 NDS Internet Drama & the AI Roast Song58:14 Toraja Tradition of Keeping the Dead at Home01:00:44 St. Teresa of Ávila & Catholic Relics01:02:51 The Alleged Skull of Mary Magdalene01:05:42 Homeless Arm Wrestling for Money01:10:09 Helping a Homeless Woman Buy an E-Bike01:25:12 Texas Roadhouse Boycott Rumor01:33:38 Exhausted Parents & Social Media Victim Culture01:36:36 Abortion Debate: When Does Human Life Begin?01:43:24 Funeral Traditions & Cultural Commentary01:54:14 YouTube Rejects an Ad Over “Election Advertising”01:55:01 Israel, DHS & Airport Screening01:55:59 Aspirin and Cancer Research Claims02:01:59 Gordon Ramsay Confronts Restaurant Tipping02:02:54 Circumcision & BroGrove Story02:07:06 Tesla Detects “Spirits” in a CemeteryBecome a supporter of this podcast: https://www.spreaker.com/podcast/nephilim-death-squad--6389018/support.☠️ Nephilim Death Squad — New episodes 5x/week.Join our Patreon for early access, bonus shows & the private Telegram hive.Subscribe on YouTube & Rumble, follow @NephilimDSquad on X/Instagram, grab merch at toplobsta.com. Questions/bookings: chroniclesnds@gmail.com — Stay dangerous.

Jason is live from Disney World! It's hot in Florida, but perfect fall weather in Minnesota. Colleen and Holly went to the Minnesota Twins game this weekend for Bids For Kids and the Vikings beat the Packers in a thrilling fourth quarter comeback, ABFAB: Jason loves the Wonderful World of Animation at Disney's Hollywood Studios, and Colleen really needs someone to explain Trader Joe's to her.The best time to visit Disney World is in September (before all the cheer and dance competitions take over the parks). Holly really wants a college student to invite her to a wellness darty. AITA: For asking my sister to stop asking our parents for free child care? Plus, Colleen wants to bring little Annabelle to Minnesota!SCREEN QUEENS: The finale "Project Runway" Season 22, Colleen finished the teen drama "Sterling Point," and an Emmys primer for tonight's award show. And Chef news: Brooke Williamson shares some cat allergy tips and Gordon Ramsay's Minnesota connection -- rumor has it he's in town filming a new TV show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michel Roux Jr knows what it takes to build one of the world's great restaurants. But behind the Michelin stars, MasterChef and Le Gavroche was a career shaped by pressure, burnout, family legacy and learning when to let go.Michel opens up about taking over Le Gavroche from his father Albert Roux, pushing against an “immovable” resistance to change, and why closing the legendary restaurant ultimately meant taking back control of his life.He shares what Marco Pierre White and Gordon Ramsay were really like as young chefs, why chasing Michelin stars can be destructive, and how running transformed his health after years of debilitating migraines and stress.We also get into the business of brilliant hospitality: why he stopped serving lunch despite filling the restaurant, the simple test he uses to judge a restaurant by its butter, why you should let customers steal your umbrellas, handling brutal online reviews, and the tiny details that turn good service into something unforgettable.From Michelin-star kitchens to Marco, Gordon, MasterChef and nearly 60 years of Le Gavroche, this is Michel Roux Jr on excellence, simplicity, adversity and knowing what really matters.ON THE MENU:00:00:00 Intro00:03:10 Taking Over Le Gavroche From His Father00:09:40 What Would a Le Gavroche Sandwich Be?00:15:16 Why Chasing Michelin Stars Is Wrong00:22:12 How Running Ended Michel's Debilitating Migraines00:28:41 Why Old-School Kitchens Had to Change00:34:29 The Right Way to Handle Complaints00:38:46 Why Michel Stopped Reading TripAdvisor00:42:53 Why Copying Instagram Food Doesn't Work00:47:41 Why Great Leaders Step Away From Service00:52:00 Kitchen vs Front of House Warfare00:57:00 How Open Kitchens Changed Chef Culture01:00:26 Why Rugby Needs Characters01:04:00 What Marco Pierre White Was Really Like01:15:11 Have QR Codes Damaged Hospitality?01:20:09 The Butter Test for Great Restaurants01:24:51 Why Le Gavroche Killed Lunch01:30:26 MasterChef, TV Fame and Saying No01:38:43 Why Michel Roux Closed Le Gavroche01:42:46 Why Great Chefs Learn to Slow Down============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

On today's Disney Podcast, we are talking through a ton of new announcements about new restaurants and themed food options coming to both Disney World and Disneyland. From a new Gordon Ramsay restaurant to the Hurly Burly opening soon (the venue replacing Jellyrolls), we’ve got all the details. Which one are you most excited for? Enjoy! This episode is sponsored by Fantastical Vacations. For free concierge vacation planning, specializing in Disney and Universal Vacations, visit https://www.fantasticalvacations.com We would love you to join us on Patreon! Thanks so much for supporting the show. We also have Addicted to the Mouse Merchandise! You can check it out at https://addictedtothemerch.com Thanks so much for listening! If you like what you hear, please subscribe and catch us every Sunday for the podcast. Join us every Sunday and Wednesday evening as we take you to Walt Disney World, Disneyland, on Disney Cruise Line, Universal Studios and everywhere in between! We can be found at www.addictedtothemouse.com and be reached at danandleslie@addictedtothemouse.com Please also connect with us here: Patreon – https://www.patreon.com/addictedtothemouse Youtube – https://www.youtube.com/@AddictedtotheMouse Facebook – https://www.facebook.com/AddictedtotheMouse/ Instagram – https://instagram.com/addictedtothemouse/ The post Disney World's Newest Menus: Snacks, Drinks, & New Venues appeared first on Addicted to the Mouse.

Wines We're Drinking: Campo Viejo Rioja Reserva 2018 (Tempranillo, Rioja, Spain, about $15-16 at the grocery store) Seis Soles White Blend (Albarino and Grenache Blanc, Lodi, California, about $18) Kicking off Season 7 with a Latina podcast conversation that finally gets into the food side of our culture. Jessica sits down with Monti Carlo, three-time Telly Award winner, cookbook author, and Senior Editor of Food and Dining at the Atlanta Journal-Constitution, for a wide-ranging talk on being Puerto Rican in a Mexican-majority San Antonio, the divorce and financial free fall that led her to a MasterChef audition with pies packed in a diaper box, and how she built a career spanning Netflix, Food Network, PBS, and the James Beard Foundation from there. They dig into her cookbook Spanglish, a love letter to bicultural Puerto Rican cooking, why Puerto Rican food is fried the way it is, and the Spanglish mashups she's created, from bacalaito onion rings to morcilla sloppy joes. In This Episode We Cover: [00:00] Welcome to Season 7 with Monti Carlo, AJC Senior Editor of Food and Dining [04:12] What's in the glass: Campo Viejo Rioja Reserva and Ces Soles white blend [13:49] Being Puerto Rican in a Mexican-majority San Antonio, and the "Latino food aisle" problem [26:35] Rock bottom: divorce, debt, and a diaper box full of apple pies [36:47] MasterChef, imposter syndrome, and what Gordon Ramsay gave her [47:07] Keeping the sazon: Puerto Rican ingredients in every Spanglish recipe [55:38] What people get wrong about Puerto Rican food [1:01:23] Spanglish mashups: bacalaito onion rings, morcilla sloppy joes, coconut arepa BLTs [1:09:08] Rebuilding a 157-year-old newspaper's food section for the digital age [1:14:14] How "MC" became Monti Carlo [1:16:10] Where to find Monti and support Spanglish Connect with Monti Carlo: Instagram: @themonticarlo Book: Spanglish, A Love Letter to Bicultural Puerto Rican Cooking (Simon & Schuster), available everywhere books are sold Website: www.themonticarlo.com Connect with Wine & Chisme: Website: www.thewineandchismepodcast.com Instagram: @thewineandchisme TikTok: @thewineandchisme Call us and tell us how we're doing (858) 304-0266 Sin prisa. Sin vergüenza. Con vino.

The TOPJAW star has found his new favourite spot.  Jesse Burgess is a presenter, filmmaker, and co‑founder of the award‑winning food and travel duo, TOPJAW. He's at the Dish table to share the details about the second series of his Apple TV show, Knife Edge: Chasing Michelin Stars. It's a series produced by Gordon Ramsay's production company which follows restaurants and chefs across the globe as they navigate the intense season of Michelin Guide reviews. A world, of course, which Angela knows well, having been awarded her first Michelin Star in 2004.  Through TOPJAW, Jesse has put most of London's top chefs (including our Angela) through his quickfire Best of London series. Which means we get some of the best recommendations for eats in the capital and beyond, along with a look into the cuisines which Jesse thinks are soon to get even more time in the spotlight.  Over a Hazy IPA, we hear all about his incredible wedding feast and his favourite everyday dishes, most of which contain sausages. There's a chance for Angela to share her own encounters with the mysterious Michelin inspectors, and to bust a few myths along the way.  Angela serves lemon chicken, a recipe by Shu Lin, and sesame chilli oil cucumbers, along with a bottle of Naudet Sancerre, paired with the meal by the Waitrose wine experts.  We finish with our first non-seated Fast Food Quiz (Dish: always breaking new ground) and be sure to look out for Nick's appearance on TOPJAW very soon.  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the lemon chicken was created for Waitrose by Shu Lin. The recipe for sesame chilli oil cucumbers was created for Waitrose by Julie Lin. A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:46 - Welcome!  02:37 - Today's guest  03:19 - Some special community moments 05:47 - Jesse Burgess is here!  07:12 - Nick & Angela on TOPJAW!  07:54 - A Hazy IPA cheers! 08:11 - Jesse's globetrotting year  08:57 - What happens at a foodie wedding?  14:06 - Jesse's food loves  16:12 - Sausage forward!  17:25 - Jesse's hottakes 21:15 - Lemon chicken is served!  22:35 - A sesame chilli oil cucumber side  22:58 - Shallow-frying?  24:13 - Eating on the podcast  24:48 - Wine pairing  25:19 - Mutual bosses with Gordon Ramsay!  27:20 - Knife Edge: Chasing Michelin Stars is back!  28:23 - The origins of Michelin stars  29:50 - Differences between stars  30:32 - The Michelin star checklist 33:16 - Produce is king!  34:02 - The life of a Michelin star inspector 35:02 - Angela's experience with Michelin  38:22 - A new era for bustling restaurants  40:24 - Fast food quiz  42:36 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

AI voice agents are not replacing contact centre jobs. They are answering the calls businesses stopped picking up years ago.In this episode, Oliver Bruce sits down with Nikola Mrkšić, co-founder and CEO of PolyAI, the London-founded company building AI voice agents for customer service. PolyAI answers the phone for FedEx, Metro Bank, NatWest, Caesars and Gordon Ramsay's restaurants, and around 80 percent of its revenue now comes from the US. Nikola joined Apple's Siri team when it acquired his previous startup, then left to build something smaller that actually worked.He explains how an AI voice agent handles a real customer call, why response times under 300 milliseconds matter less than understanding the UK's 63 dialects, and why contact centres with 200 percent annual attrition were never a safe place for people anyway. Most companies, he argues, have spent a decade deflecting customers rather than serving them, and AI is finally reopening the phone line.The conversation also covers what makes an AI business sustainable and profitable, why PolyAI owns its own models rather than renting them, why a B2B company spent millions on a Super Bowl advert, why raising venture capital is harder in the UK than the US, and where voice, gaze and Neuralink take us once the keyboard starts to fade.In this episode, you'll learn:How AI voice agents work in real customer service calls Whether AI is replacing contact centre jobs Why latency and dialect recognition decide if a voice agent feels human What makes an AI company sustainable rather than hype Why PolyAI ran a Super Bowl advert as a B2B business Why raising capital in the UK is harder than in the US How voice, gaze and Neuralink could replace the keyboard Why vibe coding is a phase and the one person company is a distractionKey takeaway: The AI companies that last will be the ones that own their technology, distribute it widely and give people the tools to transform their own businesses.Full episode notes and more episodes at https://www.oliverbruce.co.uk/Sponsored by Incard. Sign up now. All your finances. One platform. For 2% Cashback for year 1 on Ads, SaaS, Travel and other everyday business expenses. Uncapped. Here's your promo code: UNLOCK2026 https://www.incard.com/?fpr=theunlockMore from Oliver: Instagram: https://www.instagram.com/oliverbrucefounder/ PinPoint Media: https://pinpoint-media.global/ Apple Podcast: https://podcasts.apple.com/gb/podcast/the-unlock-with-oliver-bruce/id1526266908Connect with Oliver: https://www.linkedin.com/in/oliverbruceonline/

Today's guest is Maryam Ishtiaq, the chef, founder, storyteller, and mom behind It's Actually, a bone broth brand inspired by her family, her heritage, and the healing power of food. Maryam joins host Kerry Diamond to talk about growing up in Pakistan, feeding her community, building a company from her kitchen, and how broth became the foundation for a bigger mission.They discuss Maryam's path from pre-med and marketing to food entrepreneurship, competing on Gordon Ramsay's “Next Level Chef,” and what it takes to make a product from scratch without cutting corners. Plus, Maryam shares why the kitchen is the heart of her home, how her daughters became hot pot fans, and the advice she has for anyone ready to pivot.Thank you to Miele, Whole Foods Market, and Little Spoon for supporting our show. Listeners get 30% off their first order at littlespoon.com/CHERRY. Cherry Bombe House schedule and ticketsSign up for our free Radio Cherry Bombe newsletter at cherrybombe.substack.comFollow Maryam on InstagramFollow Kerry on Instagram

Ughhh... time to head out into a world of literal vampires where this one guy knows all the ingredients on every flag like he's the Gordon Ramsay of vexillology. How am I supposed to compete with that? Encyclopedia Brown over here. Ruining the bell curve. Maybe I can get ahead with some faith and nutrition tips from MORNING AGAIN.

Neil Rankin applied for a job at Pret after the 2008 financial crisis closed his sandwich business. He didn't get it. What followed was seven years in professional kitchens, a Michelin-level career built around fire and meat, and then slowly, a growing conviction that the most important thing he could do with everything he'd learned was to stop cooking meat altogether.Symplicity started in a home kitchen during Covid, hand-making sausages and shaping burgers with an ice cream tub lid. Its first customers were Soho House, Dishoom and Gordon Ramsay. It is now in Waitrose and 3,000 restaurants across the UK and every product is still made by hand, using wild lacto-fermentation, everyday vegetables, miso, flaxseed and flour. In this episode of the Food Matters Live podcast, recorded at our London Olympia event, Neil sits down for an extended conversation about the journey that brought him here and what he's learned along the way. He explains why he thinks everything truly delicious in the world has been fermented and why he believes the plant-based industry's fatal mistake was starting with bitter proteins and working backwards. He opens up about the genuine tension of being a meat eater building a meat alternative and why retail remains the hardest frontier of all.If this has whet your appetite for next year's Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

Gordon Ramsay told Aktar Islam he needed to break free. What followed changed his life and helped set him on the path to two Michelin stars — and now he wants a third.In this episode of The Go-To Food Podcast, we sit down with Aktar Islam, one of the most influential figures in modern British Indian cooking, for a brilliantly candid conversation about ambition, Michelin stars, Gordon Ramsay, the British curry house and the brutal economics of running restaurants today.Aktar made his name at Lasan, winning both The F Word and Great British Menu, before walking away to build something entirely on his own terms. He went on to open Opheem in Birmingham, the first restaurant in the city to receive two Michelin stars and one of only two Indian restaurants in the country to hold two stars.He reveals the advice Gordon Ramsay gave him at a crucial point in his career, why he believes that intervention helped transform his mindset, and why Gordon remains one of his greatest inspirations.Aktar also explains why Opheem is run almost at cost, claims the government made 90 times more from the restaurant than he did last year, and argues that Britain's tax system is pushing independent hospitality towards breaking point.We also get into the evolution of British Indian food, why Aktar became frustrated with traditional curry houses, his belief that chefs should be able to cook across cultures regardless of their background, and his extraordinary claim that Indian chefs have been copying his approach for decades.Plus, Aktar opens up about walking away from Lasan, turning down opportunities abroad to remain close to his son, building Birmingham's food scene, the dish that generated hundreds of complaint emails when he removed it from the menu, and why three Michelin stars remain firmly in his sights.A fascinating conversation about Indian food, ambition, identity, Michelin stars, Gordon Ramsay and what it really takes to build a world-class restaurant.Subscribe to The Go-To Food Podcast for new interviews with the biggest chefs, restaurateurs and personalities in food every week.Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

What if a healthier relationship with food started with enjoying it more?In this episode of Live Like a Girl, Dr. Mindy sits down with acclaimed chef and Next Level Chef mentor Nyesha Arrington for a conversation about food that goes far beyond calories, macros, or following the “perfect” diet.Nyesha shares how cooking with her grandmother shaped her relationship with food from childhood, why recipes can carry memories and identity across generations, and how years in professional kitchens taught her to see food as art, connection, and eventually, fuel.They also get practical: cooking oils, salt, spices, kitchen tools, meal prep, fasting, strength training, hydration, and the small upgrades Nyesha has made that helped her feel dramatically better in her body.Plus, Nyesha opens up about leadership in high-pressure kitchens, working alongside Gordon Ramsay, earning the title of “Chef,” and why she refuses to fit into anyone else's definition of what a woman should look like.In This Episode, You'll Learn How childhood experiences can shape your relationship with food  Why food is closely tied to memory and identity  How Nyesha shifted from cooking purely for taste to thinking about food as fuel  Which cooking oils she keeps in her own kitchen  Why salt and spices can completely change a meal  The kitchen tools every home cook actually needs  How meal prep helps Nyesha make better choices when life gets busy  Why she uses fasting during periods when she needs deep focus  How strength training and sleep became part of her wellness routine  What working in elite restaurant kitchens taught her about leadership  Why she refuses to make herself more “digestible” for anyone elseResources MentionedOlive OilBone Broth, use code MINDY10More on Chef Nyesha ArringtonNyesha Arrington is an acclaimed chef, television personality, and co-star of FOX's Next Level Chef. Trained in Michelin-starred kitchens, she has become known for her creative approach to food, mentorship, and commitment to thoughtfully sourced ingredients. She also hosts and produces Eater's Plateworthy and is passionate about wellness, functional fitness, and using food to bring people together.Instagram: @nyeshajoyceNative by NyeshaFor more resources related to today's episode, visit the podcast episode page: drmindypelz.com/ep365 Connect with Dr. Mindy:Join Reset AcademyWatch the episodes on YouTubeFollow Dr. Mindy on InstagramSubscribe to Dr. Mindy's newsletterDisclaimer: This podcast is intended for educational and informational purposes only and is not a substitute for professional medical advice. Always consult a qualified healthcare professional before making changes to your diet, fasting routine, or lifestyle.

I interviewed the founder of HexClad about a year ago. Cookware, pots and pans, not the sexiest category in the world. But their ambassador is Gordon Ramsay, one of the most famous chefs on the planet. And when he holds up your pan, you do not need to explain anything else. So here is the question nobody asks: how does a cookware brand get Gordon Ramsay without a massive ad budget or a celebrity agency on retainer? Here is the answer: a genuinely great product and a strategy. The same strategy I have used to build Foundr for over a decade and that I apply to every brand I advise. In this episode, I break down the ambassador playbook step by step so you can get respected people in your market to endorse your brand, even if you are starting with zero audience and zero connections. Here's what you'll take away: • The three pillars of a brand that breaks through: a genuinely great product, next level design, and ambassadors • The "who's who in the zoo" framework for identifying the 10 to 30 people your customer already trusts • Why the gatekeeper is not an obstacle but your way through the door, and how to treat them accordingly • The follow up strategy that got me Barbara Corcoran after two years and how one question reframes "no" into "not right now" • The Amazon coming soon hack that lets you offer distribution instead of asking for a favour, and how it landed me Tim Ferriss and Tony Robbins • Why ambassadors are not a "later, once we're big enough" thing, and how each one you land makes the next one easier If you have been assuming that big-name endorsements are reserved for brands with big budgets, this episode will show you exactly why they are not, and give you a concrete list to start working through this week. If you're loving this solo series, I'd love to hear your feedback. Email me directly at nathan@foundr.com — I read every reply. Hope you enjoy it. SAVE 50% ON OMNISEND FOR 3 MONTHS Get 50% off your first 3 months of email and SMS marketing with Omnisend using the code FOUNDR50. Start here → ⁠⁠https://your.omnisend.com/foundr⁠⁠ SAVE 95% ON XERO FOR 6 MONTHS Simplify your business finances with 95% off Xero for your first 6 months. Start here →⁠⁠ https://foundr.com/xero⁠⁠ WANT TO GROW YOUR BRAND WITH META ADS? Join the Foundr Operators Waitlist → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foundr.com/operators⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ HOW WE CAN HELP YOU SCALE YOUR BUSINESS FASTER Learn directly from 7, 8 & 9-figure founders inside Foundr+ Start your $1 trial → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.foundr.com/startdollartrial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ PREFER A CUSTOM ROADMAP AND 1-ON-1 COACHING? → Starting from scratch? Apply here → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foundr.com/pages/coaching-start-application⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ → Already have a store? Apply here → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foundr.com/pages/coaching-growth-application⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ CONNECT WITH NATHAN CHAN Instagram → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/nathanchan⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LinkedIn → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/nathanhchan/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FOLLOW FOUNDR FOR MORE BUSINESS GROWTH STRATEGIES YouTube → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/2uyvzdt⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.foundr.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/foundr/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/foundr⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.twitter.com/foundr⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LinkedIn → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/company/foundr/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Podcast → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.foundr.com/podcast⁠

BBQ enthusiast, cooking content creator and great mate of the show Johnny Austin joins us around the table for a catch up.We talk about Johnny's recent trip to the USA and his hitlist of BBQ places that he visited whilst he was over there, the wild world of Buccee's servos and his plans for AussieQ as it looks to expand into a new shed with sets for filming. We cover his TikTok duets with Gordon Ramsay and some of his recent favourite meals to cook on the smoker and the BBQ before getting some updated answers on the guest questions. It was unreal getting this legend on for a catch up, he's always supported the ABC and being a pillar of the trendsetters. Enjoy legends!Support Johnny at his website here: https://aussieq.com.au/Got a yarn for Talkback? Email it to carryon@alphablokes.com.auWant Poo to review your Tinder profile? Email the big fella with your intel to possibly get on to Poo's Reviews: poobandit@alphablokes.com.auEver wanted to watch the Podcast? Check out full visual, uncut and ad-free versions on our Patreon. Only $5 a week plus access to all of our exclusive vlogs. Our full 75+ minute movie of the road trip to Territory Day has just dropped, our best movie yet: patreon.com/alphablokespodcastBetter Beer: Jog in a can, win in a tin, the athletes choice. Try their new Halfy's at any bottle-o near you: https://www.betterbeer.com.au/Neds: Smash out a same game multi in seconds and track it live as the action plays out. Use the Punter's Toolbox for extra value and protection. Get amongst it on the Neds too. T&Cs apply see website for details https://www.neds.com.au/. You Win Some You Lose More.SP Tools: Schmicker tools for an even schmicker price, use code "ALPHA" at checkout for 10% off and check out their brand new catalogue: sptools.comPortwest: Tough workwear for tough jobs. Check out their vast variety of PPE for the jobsite here: https://www.portwest.com/market/Papa Macros: ready made unreal meals if you're too flat out to meal prep Sunday arvo. Use the code "ALPHA" for $30 off your first order or "ALPHA10" for any reoccuring order for 10% off at papamacros.com.au OR simply use the links below:$30 off your first order: https://www.papamacros.com.au/?coupon-code=ALPHA&sc-page=shop10% off: https://www.papamacros.com.au/?coupon-code=Alpha10&sc-page=shop0:00 - Johnny Returns14:00 - BBQ Rubs18:00 - Upgrading Filming Space25:00 - Gordon Ramsay Duel31:30 - Fry Pans & Cookware40:00 - Jala-Pain-O Roulette45:00 - Chicken Recipes1:05:00 - USA Trip1:20:00 - Buccee's1:34:00 - Guest Questions Hosted on Acast. See acast.com/privacy for more information.

Omi Hopper, mejor conocida como Cooking con Omi, llega a Café en Mano para contarnos la historia detrás de una carrera que comenzó desde uno de los momentos más difíciles de su vida.En este episodio hablamos de crecer en la diáspora después de mudarse de Puerto Rico a Rhode Island a los 11 años, usar la comida para mantenerse conectada con sus raíces, aprender de la cocina de su abuela y convertir esa nostalgia por Puerto Rico en una comunidad alrededor del mundo. Omi también cuenta cómo llegó a Next Level Chef, su experiencia trabajando con Gordon Ramsay, las oportunidades que tuvo que rechazar, el momento en que una producción quiso que exagerara un “acento latino” para televisión y por qué algunas puertas cerradas terminaron llevándola a oportunidades todavía mayores. Hablamos además de su nuevo libro, Cooking con Omi, las 18 casas publicadoras que inicialmente rechazaron el proyecto, su deseo de representar la cocina puertorriqueña desde el hogar y el significado de convertir las recetas de su abuela en un legado que pueda permanecer por generaciones. Una conversación sobre Puerto Rico, diáspora, familia, fe, identidad, cocina, creación de contenido, perseverancia y aprender a pensar más grande.

Gordon Ramsay has officially arrived at Disneyland, and Disney Countdown is sitting down with the man himself! Megan and Jeremy join Gordon inside his brand-new restaurant, Gordon Ramsay at The Carnaby, at the Downtown Disney District at Disneyland Resort for a very special Disney Countdown mini episode. Gordon reveals what it means to bring his first restaurant to Disney, his lifelong love of Disney and the Disney Parks, the inspiration behind The Carnaby, which Disney character he'd most want to cook for, and much more. It's Gordon Ramsay talking Disney, food, family, Disneyland memories and the magic behind his newest restaurant and you don't want to miss it.

Kyson Clark didn't speak for the first 17 years of his life. He taught himself to talk off YouTube, got into broadcast journalism, and ended up in front of Gordon Ramsay and Lisa Vanderpump pitching his brand, Kal's Kickin'.We sat down at Cannes and got into all of it. The silence, the comeback, and why he won't pick just one lane. This one stays with you.New episodes every Friday. Powered by Sprout Social.Follow Kyson @thekysonclark and his brand @kalskickin.#SociallyLoved #KysonClark #GordonRamsay #FoodStars #CreatorEconomy #Podcast

Chef Dean Harrison has spent 14 of his 22 years as a chef cooking on superyachts — from a 100-footer that rode out a cyclone in the South Pacific to a 280-footer spending $50,000 a week on provisions. This episode is for anyone who's ever wondered what's actually on the other side of the "yacht life" fantasy, and for any chef weighing whether a different version of this career exists.Register for the free monthly Culinary Leadership Lab @ https://thecheflifebrigade.com/thelab"You need to leave that ego in the restaurant. But honestly, if you can do that, you're going to be a successful yacht chef."The Job Nobody Warns You AboutDean's first yacht job was a six-day crossing from Brisbane to Fiji — and it put him inside the eye of a cyclone for the entire trip. Two sailors racing in the same storm system died and fell overboard. The boat's stabilizers failed, the hydraulics overheated, and the captain hand-steered for 48 hours while the hull rolled hard enough that Dean kept a mask and snorkel by his bed, working out which doors he'd swim through if the boat flipped.That's not the version of yacht life that makes it into the brochure, or the reality show. And it's the story Dean leads with now — not the biggest boat he's worked on, not the fanciest guest — because it's the truest one.Why YachtsTwenty-two years ago, Dean started his apprenticeship at 15 in what he calls "the Gordon Ramsay era" — yelling, getting burned, abusive kitchen culture treated as normal. He wasn't chasing Michelin stars. He was looking for a version of this career that let him travel, get paid what he was worth, and keep his sanity intact. Yachting checked every box he didn't know he was allowed to want.What "Below Deck" Doesn't Show YouOn a superyacht, roughly 70% of the boat belongs to guests — the flowers, the leather, the finishes. The other 30% is crew country: bunk beds, shared cabins, thinner carpet, harsher lighting. You can feel exactly where you cross that threshold. It's not exploitation, Dean is clear — it's just the part nobody photographs.The economics on the guest side are almost absurd by comparison. A week charter on his last boat ran $1.2 million. The chef's food budget alone was $50,000 a week — not because guests eat that much, but because you're provisioning for anything they might ask for, at any hour, with no grocery store to run to mid-ocean. Tips ran $4,000–$8,000 a week per crew member. Which is how you end up getting woken at 3am to make chicken fingers, and being genuinely fine with it.The Village That Gave Him a FreezerThe two places Dean says actually changed him weren't the biggest boats — they were Alaska and Raja Ampat, Indonesia. In Vanuatu, his yacht stopped at a remote village the owners had given solar panels the year before. Dean asked the chief's son the reflexive question — "what do you do for a living?" — and got looked at like it didn't compute."I fish, I grow my vegetables, and I live," the man told him. "I smoke a bit of weed." In the year since the solar panels arrived, the village had built a small economy around freezing fish to sell in town. Dean's takeaway wasn't a lesson about simplicity — it was a correction to the assumption that wealthy people are careless with what they have. He's met, in his words, some of the most generous people he'll ever know, on boats most people will never set foot on.What It Actually CostsThe entry price is almost nothing — an STCW safety course and a basic medical exam run about $1,300 total. The real cost shows up later: missed weddings, relationships that don't survive the distance, and years living in shared cabins with people you didn't choose. Dean calls himself lucky — he started young, with no baggage — but he's honest that the mental toll compounds, especially for anyone who isn't naturally good with people in tight quarters.His one non-negotiable: coffee on deck every morning, watching the sunrise, before the day starts. And a rule he wishes he'd learned faster — know when to leave. "This is bullshit. I don't feel happy waking up every day. I leave," is how he puts it now, after staying on boats longer than he should have more than once in 14 years.Eight Years to Feel Like a Real ChefDespite steady work on increasingly high-end boats, it took Dean about eight years to fully trust that he belonged — that he could walk onto any yacht, read what the guests actually wanted, and deliver it. Now running a coaching program and recruitment agency for yacht chefs, he says the imposter syndrome is gone, not because he became perfect, but because he can see exactly where he went wrong and hand newer chefs a shortcut around it.The One Thing That Still Worries HimNot the storms. Not the isolation. The mental toll of chefs sacrificing themselves for people who, in his words, "couldn't care less if you stay or leave" and "forget about you within a year." Three or four burnouts into his own career, it's the part of the industry he's most focused on changing — both through his coaching and by pushing owners and agencies to actually pay chefs what they're worth.Big appreciation to everyone building something real out of an industry that doesn't always make it easy — this conversation is for anyone quietly wondering if there's a different way to build this career.Chapters00:00 — Cold Open — The Hallway Where the Yacht Changes02:04 — Almost Dying in a Cyclone Crossing the South Pacific06:13 — Welcome, Chef Dean Harrison06:35 — Why Yachts? Leaving the Gordon Ramsay Restaurant Era10:31 — What "Below Deck" Doesn't Show You13:36 — Provisioning $50K a Week for One Charter16:01 — The 365-Day Operation: Where the Extra Food Goes17:17 — Temp, Full-Time, and Rotational Contracts18:43 — Recession-Proof: Why the Rich Keep Chartering20:39 — The MLC: The Law That Protects Crew at Sea21:40 — The Creative Freedom of Not Costing a Plate24:15 — Alaska, Raja Ampat, and the Village That Changed Him26:56 — What It Actually Costs to Get In27:55 — What It Costs You Emotionally, Physically, Romantically29:26 — Coffee, Sunrise, and Knowing When to Leave a Boat31:50 — Safety, Predators, and What the MLC Actually Protects34:31 — The Thorns: 24-Hour Service and Leaving Your Ego Behind35:46 — How to Actually Prepare for This Industry37:41 — Why Chefs Leave: Camaraderie, Burnout, and the Clock39:36 — Eight Years to Feel Like a Real Chef40:50 — Imposter Syndrome on the Other Side of the Table42:29 — Building an Agency and Fighting for Better Pay43:00 — What He'd Tell His 22-Year-Old Self44:28 — Play: Snowboarding, Free Diving, Staying Human45:00 — The Next 12 Months46:14 — The One Thing That Still Worries HimBecome a Yacht Chef | Get Hired, Get Paid, See the WorldAbout Dean Harrison — Yacht Chef & FounderThe Yacht ChefDean Harrison | The Yacht ChefAB Techniccal College | Culinary ProgramCarolina Health & WellnessRegister for The Leadership LabAdam M LambChef Life Media LLC

Every Coffee Fest we sit down with presenters and speakers to talk about their field of expertise and learn from their experience in coffee. This time we had a wonderful time talking with three professionals at Coffee Fest Chicago!  We start with Lan Ho, Founder of Fat Miilk Vietnamese coffee bar in Chicago! Lan Ho is the founder and CEO of Fat Miilk, a Chicago-based Vietnamese coffee company redefining the role of Robusta in modern coffee. Through a platform spanning direct sourcing, roasting, retail cafés, and consumer packaged goods, she is building a brand that connects origin to everyday ritual. With a background in pharmacy, Lan brings a systems-driven mindset to an industry often led by tradition. She left a six-figure healthcare career to pursue entrepreneurship and has since been featured on CNBC and appeared on Gordon Ramsay's Food Stars. Fat Miilk opened its first Chicago storefront in 2024, with a second location in Naperville set to open this summer. Deeply interested in consumer psychology, Lan approaches coffee through the lens of lifestyle, how people drink, feel, and connect through daily habits. She is a leading voice in advancing Robusta's place in the global coffee conversation.   Links: https://fatmiilk.com/ http://instagram.com/fatmiilk/   Next we are talking about approachable and joyful coffee training and eduction with Miranda Haney of Barista Friend!  Miranda Haney is a coffee educator and consultant based in Austin, TX. She is the founder of Barista Friend, a mobile barista training service for home and professional baristas.  Hailing from a long line of teachers, Miranda is especially passionate about delivering information in a way that's engaging and easy to understand. She's a permanent fixture at the local latte art competitions, a two-time U.S. Barista Championships national competitor, runner-up in the 2024 Barista League, Denver, and currently serves as vice president of the Austin Coffee Collective. Most recently, she was a 2025 Coffee Sustainability Fellow with The Chain Collaborative.   Links: https://www.instagram.com/baristafriend/ https://baristafriend.substack.com/   Finally we talk with Asia Vo of Loba Pastry and Coffee  Asia Vo is a Chicago-based artist devoted to curating intentional food and beverage experiences. In her present role as the Beverage Director of Loba Pastry, Vo honors craftsmanship through her continual pursuit of authentic creation and curiosity.   Links: https://www.lobapastry.com/ https://www.instagram.com/asia__vo/     Go check out Coffee Fest Trade Shows Today!  www.coffeefest.com    

Today's guests are Chef Mehreen (Reenie) Karim and up-and-coming media mogul Alice Ma. The two join host Kerry Diamond to talk about “Picky Eaters,” the new social media food competition show hosted by Reenie and produced by Mad Realities, the modern media company co-founded by Alice. They discuss the making of the show, how they snagged guests like Padma Lakshmi, Reenie's experience on Gordon Ramsay's “Next Level Chef,” and how Alice (and friends) almost bought a copy of the U.S. Constitution.  Cherry Bombe's Farmers & Makers weekend Order the Cherry Bombe Game Changers issue Become an Official Bombesquad Member  Sign up for our free Radio Cherry Bombe newsletter at cherrybombe.substack.com Follow Alice on Instagram Follow Reenie on Instagram Follow Kerry on Instagram

Colleen is back from Chicago, but it wasn't easy! Jason & Colin did the hard work to find the best chicken salad sandwich. We discuss which MyTalk staffer would be the best and/or worst if we were pioneers. Ryan Reynold's went incognito at Comic Con, Colleen has feelings about this. Jason was invited to the screening of "Spider Man: Brand New Day", and while we are on the topic of movies, we have notes for theaters (starting with the bathroom situation!)Gordon Ramsey is misunderstood and Colleen is standing up for our favorite grumpy chef. Colin calls in with more sandwich talk, we aren't sad! Colleen share's what phrase might make you instantly unlikeable. Screen Queens Reviews: "RIde Or Die" (Prime), "Four Seasons: Season 2" (Netflix) "Carrie" Jason's Big Fat Movie review on "Spider Man: Brand New Day" See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.