Podcast appearances and mentions of Grant Achatz

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

Guest: Nick Kokonas, co-founder of the Alinea Group and former CEO of TockAs of October 1, 2024, Nick Kokonas is no longer an owner of the Alinea restaurant group, which he co-founded and ran for almost 20 years. When he bought a vineyard in Napa Valley prior to the exit, one of his sons remarked, “He's given up. Time to go out to pasture.”Nick admits that the work ahead of him is “not the same” as the high-pressure world of a Michelin-starred restaurant in Chicago. But he's started working with the magician Nate Staniforth on a new restaurant concept that will present diners with illusions and surprises over the course of a two-hour experience. “If you want to feel wonder and feel childlike again, go see a magician,” Nick says. “[But] there's so much bad cultural baggage ... what we wanted to do was create an experience that is not really about magic.”Chapters:(02:29) - Celebrity restauranteurs (07:14) - The next act (12:30) - Buying the vineyard (15:37) - Fear is motivating (17:59) - Opening night (22:03) - Tongue cancer (27:56) - “OK, let's fix this” (31:10) - Selling experience (38:32) - The table plate (42:40) - Feeling full (44:14) - Next Restaurant and Tock (49:33) - Being still (51:19) - Nate Staniforth's lottery illusion (56:57) - The magic restaurant (01:02:29) - Being misunderstood (01:07:44) - Working via email (01:11:43) - “Enemies” (01:18:23) - Who Nick is hiring and what “grit” means to him Mentioned in this episode: Mike Gamson, Shaquille O'Neal, Jeff Kaplan, Steve Bernacki, Robin Anil, Grant Achatz, OpenTable, American Express, The Big Lebowski, The New York Times, eGullet, Gourmet Magazine, Roger Ebert, Eddie van Halen, Goodfellas, The Devil Wears Prada, Batman, the Chicago Bears, Madonna, Taylor Swift, Bavette's and Brendan Sodikoff, Pablo Picasso, Chef's Table, Google, Brian Fitzpatrick, Finding Real Magic, David Blaine, Mark Cuban, Mark Caro, Chicago Magazine, John Mariani, Cat Cora, Homaro Cantu, Dave Portnoy, Pete Wells, and Eric Asimov.Links:Connect with NickTwitterLinkedInConnect with JoubinTwitterLinkedInEmail: grit@kleinerperkins.com Learn more about Kleiner PerkinsThis episode was edited by Eric Johnson from LightningPod.fm

Chicago Midwinter is approaching this February and in this episode I catch up with Dr. Denise Hale to talk about what their big plans are for the meeting. Be sure to come and see the keynote speaker, award winning chef Grant Achatz as he tells his story of diagnosis and overcoming stage IV tongue cancer!  Resources: https://cds.attregistration.com/Registration/Attendee/Welcome.aspx  

Chicago Midwinter is approaching this February and in this episode I catch up with Dr. Denise Hale to talk about what their big plans are for the meeting. Be sure to come and see the keynote speaker, award winning chef Grant Achatz as he tells his story of diagnosis and overcoming stage IV tongue cancer!  Resources: https://cds.attregistration.com/Registration/Attendee/Welcome.aspx  

“It felt like I just stepped into a rodeo, and they shut the gate behind me.” That's how Grant Achatz describes his first day of working in the kitchen of Charlie Trotter's, then considered one of the world's finest restaurants. The future 3-Michelin-star Alinea chef was just 21 in the summer of 1995 when he convinced Trotter to give him a shot at his namesake Chicago restaurant. But Achatz did not have a positive experience and left after a few months, moving on to a longer tutelage under Chef Thomas Keller at the French Laundry in Napa Valley. When Achatz returned to Chicago to run his own kitchen, he and Trotter had what Achatz calls an “aggressively competitive” relationship. Trotter closed his restaurant in 2012 and died from a stroke the following year at age 54. Now Achatz—who appears in Rebecca Halpern's documentary about Trotter, Love, Charlie (as do I)—is presenting a lavish Trotter's menu at his restaurant Next and reflecting on his relationship with the late chef, whom he thinks hasn't received proper credit for all the innovative ways he changed fine dining.

This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef's Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark's son's creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner's experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can't put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant's culinary journey began at his family's diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter's, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant's culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant's story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix's Chef's Table.InfoAll of Grant's RestauranReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur 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/restaurantguys**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

The BanterThe Guys are alarmed to find out how some folks are flavoring their beverage..and so is the Board of Health. The ConversationThe Restaurant Guys get deep with chef Curtis Duffy, who received Michelin stars for his restaurants Grace and Ever in Chicago. Curtis shares his story, how he leads his team and what keeps him striving for excellence.The Inside TrackThe Guys  highly recommend you watch the movie For Grace about the opening of Curtis's restaurant Grace. The three find plenty to talk about being lifers in a challenging industry. This is how Curtis handles every day.“My daily drive and my daily vision was to be better than what I was yesterday.  And I pushed the team and led the team that way. That was always my commitment to the restaurant. We have to be better. We have to be better,” Curtis Duffy on The Restaurant Guys Podcast 2024 BioCurtis Duffy began his career in Chicago working under chef Charlie Trotter then later chef Grant Achatz. Curtis became head chef at Avenues, which earned two Michelin stars after his arrival. He and Michael Muser opened Grace in Chicago in 2012. In 2013, the Robb Report named Grace the best restaurant in the world.  Grace earned three stars in the Michelin Guide four years in a row. The James Beard Foundation named Duffy Best Chef, Great Lakes in 2016. In 2020, Duffy and Muser opened Ever restaurant which was awarded two Michelin stars in 2021, 2022, and 2023. In 2022, he opened After lounge, and the following year Esquire named After one of the Best Bars in America.Curtis has appeared in numerous television shows such as Top Chef, Top Chef: Colorado, Iron Chef: Quest for an Iron Legend. A couple of episodes of The Bear were filmed inside his restaurant Ever and Curtis made and plated the dishes that appear in season 2 episode 7.  Chef Duffy's  journey is chronicled in the acclaimed documentary For Grace highlighting his rise from adversity to culinary greatness.InfoEver Restauranthttps://www.ever-restaurant.com/For Grace (movie)Watch on AmazonReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur 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/restaurantguys**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

Jon Hansen, host and executive producer of ‘The Block Club Chicago Podcast', joins Bob Sirott to share the latest Chicago neighborhood stories. Jon has details on: Chef Grant Achatz, Wieners Circle Plotting A Corn Dog Collab: The acclaimed Alinea chef and the beloved hot dog stand exchanged hints of the collab on Instagram, but Achatz […]

Today, we have Polina Marinova Pompliano on the show to discuss her latest book: Hidden Genius: The Secret Ways of Thinking That Power the World's Most Successful PeoplePolina is the founder of The Profile, a media organization that studies successful people and companies. Previously, she spent five years at FORTUNE where she covered technology and venture capital. This conversation isn't your typical book about celebrities and geniuses. It doesn't purport to idolize any single individual, because, as we talk about in this episode, if you idolize someone, you have to accept everything about them, the warts and all.Instead, what we talk about and the books share are attributes, behaviors and skillsets possessed by these high performing individuals that we can take for ourselves and make our own.Whether it's the Mamba Mentality of Kobe mixed with the Pain tolerance of Amelia Boone and David Goggins. We can take the best skills, attributes and mindsets from some of the greatest athletes, creators and thinkers and make them our own.This was one of the most fun conversations I've had and I hope you enjoy. Timestamps:[06:24] Inspiration Without Idolization: How to gain inspiration from successful people without putting them on a pedestal.[18:38] Creativity in the Kitchen: A conversation about creativity in storytelling, featuring stories from renowned chef Grant Achatz.[13:02] Facing Resistance: Dealing with pushback from close friends and family when you're trying to grow.[26:50] Finding Your Creative Path: Tips on connecting, observing, and learning from greatness to fuel your creativity.[40:53] Embracing Challenges: Why tackling challenges helps you prepare for important moments in life.[50:04] Becoming Your Character: The importance of fully embodying the characters you portray in storytelling.[53:53] The Power of Conflict: Polina analyzes Aaron Sorkin's approach to storytelling, focusing on conflict and character motivation.[01:02:55] Fluid Conversations: How to improve your conversational skills over time.[01:19:41] Social Media Detox: The benefits of stepping back from social media to focus on your own thoughts.[01:30:06] Defining Your Identity: Why it's important to build your identity beyond outside influences and expectations.Connect with Polina Pompliano:Website – https://theprofile.substack.comTwitter – https://x.com/polina_marinovaLinkedIn – https://www.linkedin.com/in/polinamarinova/Instagram – https://www.instagram.com/polinampompliano/Youtube – https://www.youtube.com/@PolinaMarinovaPomplianoBook by Polina Pompliano:Hidden Genius: The Secret Ways of Thinking that Power the World's Most Successful Peopleby Polina Pompliano 

Born in Mexico and raised in the Midwest, Adair Canacasco brings his personal background and passion to his role as executive chef of Roister restaurant in Chicago. While in Chicago recently, Andrew sat down with Adair to learn about his familial roots, his maturation as both a cook and a manager/mentor of cooks, and the complex nature of the live-fire cooking performed at Roister.This episode is part of Chefs on Fire, our conversation series featuring today's live-fire tastemakers. Chefs on Fire is presented by Prime 6®, the high-performing, sustainable charcoal and wood logs designed to burn longer, hotter, and cleaner in open hearths, wood-burning ovens, and smokers. Learn more about how Prime 6 can save you time and money, and claim your free sample today, by visiting Prime 6's website.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter! 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!

Of entrepreneurship, and great men, and achievement. The written version of this review can be found here (https://theworthyhouse.com/2024/06/25/life-on-the-line-a-chefs-story-of-chasing-greatness-facing-death-and-redefining-the-way-we-eat-grant-achatz/) We strongly encourage, in these days of censorship and deplatforming, all readers to bookmark our main site (https://www.theworthyhouse.com). You can also subscribe for email notifications. The Worthy House does not solicit donations or other support, or have ads. Other than at the main site, you can follow Charles here: https://twitter.com/TheWorthyHouse

Truffles are food gold, one of the world's most famous ingredients. Musky, lovely, funky, delicious, expensive, and fickle as hell. Why do some of them taste like cardboard? Did you know you can grow very good ones in the U.S., but that it might take over a decade to yield your first “crop”? On this episode, we pay a visit to San Diego Magazine's 2024 “Chef of the Year” Brad Wise. He introduces us to his truffle guy, Vincent Gentile of Seminalia Truffles. Vince worked at Alinea with famed chef Grant Achatz until he and his partner launched their own truffle business. We go into some of the myths and science of growing, sourcing, and coddling one of the world's most rarefied ingredients. We also talk with Brad about his whole-animal butchering classes at Wise Ox, which sell-out a lot faster than expected in a post-pan food world where we're all more interested in doing the entire food experience ourselves.

Welcome back to the Rock ‘n Roll Ghost Podcast. On this week's episode, the Ghost speaks with current James Beard nominee Jenner Tomaska chef and co-owner of Micheline starred restaurant Esme in Chicago. Tomaska, who got his start working under notable chefs like Erick Williams, Dave Beran and Grant Achatz, opened Esme with his wife Katrina Bravo during the pandemic and has gone on to receive immense critical acclaim. He discusses Esme's fusion of food and art (the restaurant collaborates with local artists to shape their menus), where he came from and how he got to where he is now. Links: Esme Jenner Tomaska --- Support this podcast: https://podcasters.spotify.com/pod/show/brett-hickman/support

This episode is a two-for-one, and that's because the podcast recently hit its 10-year anniversary and passed one billion downloads. To celebrate, I've curated some of the best of the best—some of my favorites—from more than 700 episodes over the last decade. I could not be more excited. The episode features segments from episode #97 "Naval Ravikant — The Person I Call Most for Startup Advice" and episode #341 "Nick Kokonas — How to Apply World-Class Creativity to Business, Art, and Life."Please enjoy! Sponsors:Eight Sleep's Pod 4 Ultra sleeping solution for dynamic cooling and heating: https://eightsleep.com/tim (save $350 on the Pod 4 Ultra)Momentous high-quality supplements: https://livemomentous.com/tim (code TIM for 20% off)LinkedIn Jobs recruitment platform with 1B+ users: https://linkedin.com/tim (post your job for free)Timestamps:[04:34] Notes about this supercombo format.[05:53] Enter Naval Ravikant.[06:05] On uncompromising honesty.[08:05] What Naval looks for when deciding to invest in a founder.[11:03] Recommended reading from outside the startup world.[18:38] Who Naval considers successful.[21:02] Cultivating non-judgmental awareness.[26:08] How to replace bad habits with good habits.[29:31] Naval's advice for his younger self.[32:01] Naval's billboard.[35:46] Enter Nick Kokonas.[36:05] Is pressure Nick's default setting, or are perceived risks an illusion?[36:55] How do behavioral economics and Richard Thaler influence Nick's approach?[41:38] Nick's transition from philosophy to finance; was philosophy an asset?[42:43] Why Nick's professor gave him shorter assignments than classmates.[44:57] Nick's introduction to trading; dumbing down academics for clerk job.[46:42] Why philosophy majors often become traders.[47:19] Why Nick is glad he didn't pursue an MBA in 1992.[48:41] Why Nick thinks his professor singled him out from his peers.[52:52] Recommended books for aspiring entrepreneurs without philosophy background.[57:31] Did being a Merc clerk meet Nick's expectations?[1:00:02] How Nick followed his father's entrepreneurial model in trading.[1:04:38] Why Nick left his mentor after a year to start his own company.[1:05:41] How Nick and employees trained to quicken mental agility for trading.[1:08:17] The moment Nick realized he could thrive in trading.[1:09:02] Recommended resources for becoming a better investor.[1:11:22] Nick seeks out "high, small hoops" for investment risks.[1:14:00] Do businesses fail due to difficult model or lack of due diligence?[1:16:55] When and why Nick decided to enter the restaurant business.[1:18:26] The dinner leading to Nick and Grant Achatz's partnership.[1:27:52] Why Nick chose to open a restaurant out of many risky options.[1:30:33] How Nick spots talent early that others notice late.[1:34:07] Questioning restaurant conventions like candles and white tablecloths.[1:37:09] A now-famous chef was Alinea's first customer.[1:38:03] Nick and Grant wouldn't let designers override their ideas.[1:38:47] How Nick contributed effectively as a restaurant industry newcomer.[1:14:19] Why Nick was "horrified" when Alinea won Best Restaurant in 2006.[1:43:50] Grant's cancer diagnosis; writing a book and revolutionizing reservations.[1:45:28] Traditional restaurant reservation systems and Nick's improvements.[1:57:17] Bickering at press dinner; avoiding Next becoming "Disneyland of cuisine."[2:02:14] Reservation software problems; variable pricing based on day of week.[2:05:48] The moment Nick realized "This is the best thing I've ever built."[2:07:41] Why the reservation system's rewards were worth the asymmetric risks.[2:10:16] Using Marimekko charts to visualize restaurant and sponsorship data.[2:16:57] The next industry Nick wants to disrupt: truffles.[2:18:55] Illuminating black boxes.[2:26:24] Self-selection of job roles; how Nick's hiring process has changed.[2:32:01] Systems Nick uses to cope with a lot of email.[2:37:43] Importance of engaging on social media, even if unable to respond to all.[2:39:35] What "puzzle" filters and mini-hurdles in correspondence accomplish.[2:40:36] Comparing similarities between the music and publishing industries.[2:49:55] The agency problem as another black box.[2:54:58] The Hembergers, The Alinea Project, and the upcoming independent Aviary Book.[3:01:42] A brief discussion about cocktails.[3:05:42] Books Nick has gifted most and how he personalizes gifts.[3:08:10] Nick's billboard.[3:09:49] Parting thoughts.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, Margaret Atwood, Mark Zuckerberg, Peter Thiel, Dr. Gabor Maté, Anne Lamott, Sarah Silverman, Dr. Andrew Huberman, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I spoke with Grant Achatz, one of the world's most talented, creative and thoughtful chefs, as his 50th birthday and his Chicago restaurant Alinea's 19th anniversary approached. He has received just about every possible accolade for a chef, including multiple James Beard awards, Alinea being named the country's best restaurant, and three Michelin stars being awarded to Alinea every year since 2011. Early in this spectacular run, he successfully fought stage 4 cancer of the tongue through innovative treatments at the University of Chicago. Yet despite all he has accomplished and been through, including the pandemic-time transition of Alinea to a carryout restaurant, he keeps restlessly pushing forward. What might the next culinary revolution look like, and how can he be at its forefront? Why does he wish Alinea were more like a rock band?

Who or what are ultra elite restaurants for? Welcome to a pervert's guide to fine dining.Produced and presented by Lewis Bassett, featuring Andy Hayler, Erin McDonnell and Robin Burrow.Mixing and sound design from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok.Clips from:The Bear, FXGrant Achatz on Chef's Table, NetflixDan Barber on Chef's Table, NetflixArtisans of Craft: Thomas Keller, Peter MillarMasterchef The Professionals with Rasmus Munk, BBCThe Menu, Searchlight Pictures'World's best restaurant will close', Euronews Boiling Point, ITVMarco, BBC Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Jeff Donahue, Vice President of Operations at Heisler Hospitality, joins us to discuss his long career in Chicago's hospitality scene. Jeff reflects on formative experiences at renowned restaurants like Fogo de Chão, Nacionale 27, and The Aviary, as well as lessons learned from mentors like Adam Seger and Grant Achatz. He explains the inspiration behind concepts like Sportsman's Club, Big Kids, and Estereo, which he created alongside creative partner Wade McElroy. Jeff also reveals details on upcoming Heisler projects like Friends of Friends in West Town and Lobo Pizza's third location in the West Loop. We talk about what makes a good barback, serving Dustin Hoffman, hidden gems in the often overlooked Dunning neighborhood, and so much more. 

Most culinary savants are familiar with Chef Wylie Dufresne, who, at his groundbreaking Manhattan restaurant, WD 50, brought modernist molecular gastronomy in the style and spirit of Heston Blumenthal, Grant Achatz, and Ferran Adria to NYC about 10 years ago. Since then, like so many other great fine dining chefs, Wylie has fallen under the spell of pizza and is now expressing his creative genius at Park Avenue's Stretch Pizza. Hear all about Wylie's journey, from his Rhode Island origins, to the global stage, and now finding his voice in the ultra-competitive pizza sector. The expectations are high, but so is his intent, as we'll discover on this new episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

What is the biggest moment in your career as a chef? Is it opening your first restaurant? Maybe it's when you receive an accolade that you were always dreaming of, or maybe it's getting a really nice review from your city's food critic. These are all great moments, without a doubt, but I would venture to say that the biggest moment in a chef's career is when they finally start to find their own voice in their food, when all of these past experiences, dishes, and efforts come together in a unique vision that is completely their own.  Dave Beran, today's guest, had a very unique way of finding his voice in food. In fact, he was given the rains of a Chicago restaurant that would completely change every four months. That restaurant was aptly called Next, and it is a restaurant that pushes the imagination and boundaries of what our industry can do. Next would lead him to find his own style and voice, and ironically, after loathing the 1910 bistro menu Next began with in 2011, it led him down a path to where he is today, cooking in Santa Monica with his critically acclaimed Pasjoli, an elevated French bistro where they cook food that is rooted in Southern California but inspired by the markets of Paris. Here's what else was talked about: How the name of the restaurant came to fruition When Dave and Eli met after becoming Food & Wine Best New Chefs together in 2014 Dave's introduction into the industry as ”Toast Boy” Working for chef Michael Tramano at Tru in Chicago The intricacies of Pommes Soufflé  Getting a job at Alinea restaurant and why they start cooks as a food runner How his mentor, Chef Erick Williams of Virtue, helped guide him The day they got a call from Chef Grant Achatz telling them he had cancer The relearning process after Chef Achatz came back to the kitchen after receiving treatment How Alinea changed the game for modern food in America When he decided to open Next, and why there were 20,000 names on the list for reservations when they opened The moment he started to find his own perspective in food Opening his tasting menu-only restaurant, Dialogue Training actor Jeremy Allen White at Pasjoli to prepare for his lead role in The Bear  Eli and Dave w poetic about Chicago's Italian Beef sandwich! How they cook at Pasjoli and use old school techniques when roasting meats Why teaching his team so important to him and why he even opens the financial books for his team to learn and empower them A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com    

On today's episode of All in the Industry®, Shari Bayer's guest is Alex Stupak, Chef and Co-Owner of NYC-based Empellón restaurant group and Mischa, his latest restaurant, where we are on-location. Born in Massachusetts, Alex became a scholar of the avant-garde and molecular gastronomy movements. He worked as the pastry chef at Clio in Boston with Ken Oringer, then at Alinea in Chicago with Grant Achatz, and (subsequently) at wd~50 in New York City with Wylie Dufresne. He went on to open multiple restaurants under the Empellón brand, including a Midtown Manhattan flagship location, currently ranked No. 19 on the New York Times‘ “100 Best Restaurants in New York City” list. Alex was selected as one of Food & Wine's Best New Chefs in 2013 and has since received multiple James Beard Foundation Awards nominations, including one for his 2015 book Tacos: Recipes and Provocations [Clarkson Potter]. Today's show also features Shari's PR tip to do the unexpected; Speed Round; Industry News Discussion on New York Magazine naming Matthew Schneier as its new Restaurant Critic, and the Chef's Table at Brooklyn Fare in NYC naming two new chefs after its acclaimed chef's firing; plus, Shari's Solo Dining experience at Taqueria Ramirez in Greenpoint, Brooklyn -- known for its CDMX street tacos; and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Alex Stupak and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Dave's Three Things segment starts off with three things he loves about the show's guest: a world-class chef and the owner of the Empellón restaurant group, Alex Stupak. Stupak catches up with Dave (whom he hasn't seen since before the pandemic) and reflects on his culinary journey, including his admiration of Albert Adrià, his time at Grant Achatz's Alinea, and his experience helming the pastry program at Wylie Dufresne's WD-50. The two ponder the dampening effects of restaurant criticism on creativity—and Dave suggests that Stupak is a culinary Prometheus for his constant innovation of new culinary techniques. The two continue talking through Alex's journey of making Mexican food, culminating with a discussion of Alex's new critically acclaimed restaurant, Mischa, in New York. Host: Dave Chang and Chris Ying Guest: Alex Stupak Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is the third part of a mini-series about taste and flavour. In this episode, Malaika and Harleigh sit down with Kerry, who shares her personal experiences and strategies for enjoying the pleasures of dining out despite lacking the sense of taste. Discover the best ways to share restaurant experiences with friends and family, how Kerry relies on textures and mouthfeel, visual cues, and inventive techniques to find joy in every bite. Fifth Sense - The Charity For People Affected by Smell and Taste Disorders: ⁠https://www.fifthsense.org.uk/⁠ You can find Kerry on Instagram here: https://www.instagram.com/kerrymatthewcreative/ Taste & Flavour (Digital Cookbook): https://lifekitchen.co.uk/product/taste-flavour-digital-book/ The Flavour Equation by Nik Sharma: https://amzn.to/3QtnNJv [aff. link] Chef's Table (Season 2, Episode 1 Grant Achatz https://www.netflix.com/gb/title/80007945) Love this podcast? Support us here: ⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/sonderandsalt⁠⁠⁠⁠⁠⁠⁠ Follow the podcast for updates and video content ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! You can follow ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Harleigh on Instagram here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠follow Malaika right here. ⁠

Shawn McClain has been running restaurants for decades, having got his start in Chicago, where he lived for 20 years, first studying at Kendall College and then building a name for himself as a talented and innovative chef.He ran the kitchen of Trio in Evanston, Ill., before Grant Achatz took that over and began his own rise to fame. Then McClain opened Spring to critical acclaim in 2001, followed by Green Zebra, which was one of the country's first fine dining vegetarian restaurants.Now he spends his time between Detroit, the hometown of his wife Holly, and Las Vegas. The couple has been back in Motor City for the past 12 years and currently operates Highlands, a fine-dining restaurant at the top of General Motors' global headquarters, where he has reworked the typical approach to running restaurants with spectacular views by actually offering great food and service there.Holly McClain is heading up Olin, a sort of American brasserie in downtown Detroit that the couple built and opened during lockdown.McClain's Libertine Social, now in its seventh year of operations, is at the Mandalay Bay Resort and Casino in Las Vegas and is having its best year on record. He opened Balla Italian Soul last year and is working on opening his first Las Vegas concept that's not on the Strip, a wine bar and retail shop called Wineaux.The couple recently shared their approaches to running their restaurants and discussed the business climates in the two cities where they operate.

This week's guest's body of work is rivaled only by his low-key demeanor and genial humility about it all. From working under Charlie Trotter and Grant Achatz, to taking a chance with Town House in Virginia's countryside, to opening the much-lauded pairing of Smyth and The Loyalist in the West Loop (with so much more in between), John Shields is a true gem of the Chicago culinary scene, and it was a pleasure to have him on the podcast. In addition to a laundry list of casual shout-outs to previous and future Joiners guests, we're talking the butterfly effect of dial-up internet, the hierarchy of Trotter's kitchen, developing a menu that reflects the pastoral qualities of a restaurant's location -- and plenty more.

Vous savez que la saisonnalité, le fait de respecter la saison des fruits ou des légumes en cuisine ou en pâtisserie, est un élément très important dans la pâtisserie française en ce moment. Avec son T'Time, je trouve qu'Émilie Gerardi va au-delà, elle nous propose de redécouvrir la nature par l'expérience de la pâtisserie. Et pour cela, elle s'inspire de la cuisine qui n'a, selon elle, pas de limites. Parmi les chefs qu'elle admire se trouvent des pâtissiers, mais aussi des cuisiniers : Jordi Roca, Wil Goldfarb, David Toutain, Daniel Humm ou encore Grant Achatz.  www.onethinginafrenchday.com  

Chef Eric Rivera is redefining the restaurant and turning private dining on it's head. Chef Eric cooked at Alinea and eventually made his way to be the director of f&b for Chef Grant Achatz. This episode is packed with: Monastic integrity of Chartreuse Why Eric's cooking is like improvisational jazz How to make an insane Irish Coffee? What is a Heburrito? Support our Sponsors: Help us welcome SYSCO as our brand new Title Sponsor!! Drink Joe Van Gogh Coffee! Where will Matt be this month... Saturday 3.25 A Saturday Soiree - The Wines of France at RTP Uncorked Monday 3.27 Supper Club at Pimiento Tea Room The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com

After scanning the internet and landing on images of Grant Achatz food at Alinea, Cameron Tay-Yap (Amaru, Melbourne) became obsessed with food and the possibilities on the plate. He set himself a goal to work at Attica under the guidance of Ben Shewry, where he not only discovered the bounty of native ingredients but explored his own heritage further with his mum. Now he's part of one of the most exciting new wave restaurants in the country. https://www.instagram.com/cam_taysty/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

In this episode, filmmaker Rebecca Halpern shares what inspired her to tell the story of one of Chicago's most well-known chefs. As the writer-director of the documentary "Love Charlie: The Rise and Fall of Charlie Trotter," Halpern chronicles Trotter's quest for excellence and his complicated relationship with fellow superstar Chicago chef Grant Achatz. From the Crain's newsroom, Ally Marotti reports on the impact of inflation on restaurants in the quick-service and fast-casual categories. Plus, in this edition of “Where Dave Ate,” David Manilow shares four essential kinds of sandwiches every Chicagoan must try.

Charlie Trotter was a man whose personality was as big and boisterous as his 10-course tasting menus. Directed by first-time feature filmmaker Rebecca Halpern, LOVE, CHARLIE is an intimate examination of the chef who reimagined haute American cuisine and made Chicago the culinary capital it is today. Featuring interviews with some of the most renowned chefs and restaurateurs, including Grant Achatz, Emeril Lagasse, and Wolfgang Puck, LOVE, CHARLIE opens in theaters and will be available on VOD on Apple & Amazon on November 18, 2022, This episode of Big Blend Radio's EAT, DRINK & BE MERRY Show features documentary filmmaker and director Rebecca Halpern who discusses the award-winning documentary “Love, Charlie: The Rise and Fall of Chef Charlie Trotter." More at http://oakstreet.pictures and https://www.rebeccahalpern.com/ Special thanks to the International Food Wine & Travel Writers Association (IFWTWA), more: https://www.ifwtwa.org/ 

Charlie Trotter was a man whose personality was as big and boisterous as his 10-course tasting menus. Directed by first-time feature filmmaker Rebecca Halpern, LOVE, CHARLIE is an intimate examination of the chef who reimagined haute American cuisine and made Chicago the culinary capital it is today. Featuring interviews with some of the most renowned chefs and restaurateurs, including Grant Achatz, Emeril Lagasse, and Wolfgang Puck, LOVE, CHARLIE opens in theaters and will be available on VOD on Apple & Amazon on November 18, 2022. This episode of Big Blend Radio's EAT, DRINK & BE MERRY Show features documentary filmmaker and director Rebecca Halpern who discusses the award-winning documentary “Love, Charlie: The Rise and Fall of Chef Charlie Trotter." More at http://oakstreet.pictures  and https://www.rebeccahalpern.com/ Special thanks to the International Food Wine & Travel Writers Association (IFWTWA), more: https://www.ifwtwa.org/ 

Charlie Trotter was a man whose personality was as big and boisterous as his 10-course tasting menus. Directed by first-time feature filmmaker Rebecca Halpern, LOVE, CHARLIE is an intimate examination of the chef who reimagined haute American cuisine and made Chicago the culinary capital it is today. Featuring interviews with some of the most renowned chefs and restaurateurs, including Grant Achatz, Emeril Lagasse, and Wolfgang Puck, LOVE, CHARLIE opens in theaters and will be available on VOD on Apple & Amazon on November 18, 2022, This episode of Big Blend Radio's EAT, DRINK & BE MERRY Show features documentary filmmaker and director Rebecca Halpern who discusses the award-winning documentary “Love, Charlie: The Rise and Fall of Chef Charlie Trotter." More at http://oakstreet.pictures and https://www.rebeccahalpern.com/Special thanks to the International Food Wine & Travel Writers Association (IFWTWA), more: https://www.ifwtwa.org/

What Ewe Always Wanted to Know About Lamb Farming In The U.S. Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa. From Scott Warner, president, Culinary Historians of Chicago: As a kid, I was always hesitant when it came to eating lamb chops; too often they were greasy and usually had an unpleasant “lamby” taste. In the last few years however, the lamb chops I've been buying from my local grocery store have been meaty, juicy and non “lamby” tasting. But it wasn't until I met lamb farmers John and Sukey Jamison this past spring (at the International Association of Culinary Professionals Annual Conference in Pittsburgh), that I fully realized my new addiction to lamb chops was because I've now been eating grass-fed rather than corn-fed lamb. I had this lamb epiphany when I chatted with the Jamisons as they were signing copies of their recently published book, “Coyotes in the Pasture and Wolves at the Door.” This book of recipes and reminiscences tells how, in the early 80's, they became entranced with an old stone house in rural Pennsylvania. They wanted to buy it, but the owner, a farmer, wouldn't sell it without the 210 grassy acres it sat on. So they bought the house, acres and all, and became accidental lamb farmers to make use to make use of the land. The Jamison's developed a thriving mail order business, first selling to home cooks, with Sukey providing innovative lamb recipes. Their business greatly expanded when, in the early 90's, Chuck Williams of Williams Sonoma asked the Jamisons to be in their catalog. Word of their quality lamb also spread to our nation's top chefs, who ordered custom cuts. In Chicago alone, culinary icons like Charlie Trotter, Rick Bayless and Grant Achatz counted themselves as customers. And here's what Dan Barber, renowned chef/owner of New York's Blue Hill restaurant, says about the Jamisons: “John and Sukey broke the mold of modern agriculture. When everyone was heading towards mass production and uniformity, they looked to the past — to the great traditions of peasant farming. The flavor of their lamb speaks for itself.” Recorded via Zoom on August 24, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

Rizqi Soeharsono, General Manager of Alinea, Chicago's only 3 Michelin starred restaurant, shows us how his resilience and determination drove him to work alongside titans such as Grant Achatz, Nick Kokkonas, and others performing at the highest level of the hospitality industry. We learn how he motivates and inspires a team of dedicated professionals to provide a one of a kind experience.We want to hear from you!What was your take on this episode? Who would you like to hear on the show? What would you ask them?INSTAGRAMYOUTUBEEMAIL US

World renowned chef and restaurateur Grant Achatz is our guest today talking to Whitney about losing his taste for a year after battling cancer, cricket croissants, and the time he was served pig vagina.  Achatz has won numerous  accolades from prominent culinary institutions and publications, including the Food and Wine's "best new chefs" award in 1998, "Rising Star Chef of the Year Award" for 1999, "Best Chef in the United States" for 1998 and a 2003 "Who's Who Inductee" from the James Beard Foundation.  His restaurants ALINEA and NEXT are located in Chicago along with his cocktail bar THE AVIARY. See omnystudio.com/listener for privacy information.

Today's podcast guest is Master Chef Rich Rosendale. He is one of only 66 Certified Master Chefs in the United States to receive this prestigious designation. Rich is also the owner of Roots 657 and the founder of Rosendale Collective. This is the innovative company behind Rich Rosendale's consulting, private dining, restaurant partnerships, and training services. He is internationally recognized as a fierce culinary competitor, having competed in over 45 national and international cooking competitions. He applies the same level of organization, planning, and creativity to all his projects. Rich also was the Executive Chef and Director of F&B at the prestigious Greenbrier Resort where he oversaw 14 kitchens and 185 Chefs. He also trained with top chefs across the country including Thomas Keller, Daniel Boulud and Grant Achatz during the Bocuse d'Or. We discuss: -Growing up outside of Pittsburgh to becoming classically trained in Europe -Remaining humble and serving others -Building his career like a pyramid, with a massively strong foundation -Fighting to not drift away from the stove (and his love of cooking) -Wearing clothes that were not his as a child, enabling a strong sense of compassion today -Embracing emotional wins over medals -Creation of The Dream Apron Program that supports youth-focused charities and scholarships to help kids from broken homes, kids who are living in poverty or who just need a mentoring force in their lives. More can be found at: https://richrosendale.com/

Hi and welcome back to Lolly's Secrets Podcast! In this episode, we chat with Chef Imoteda and discuss her journey to becoming a successful private chef and restaurant consultant. She throws us some major nuggets on things you should put in place when starting a business as a chef. Talks about peers and mentors that inspire her like Chef Fregz, Chef Massing Bottura and Chef Grant Achatz. We get some exciting recipes. We learn ways of overcoming challenges with clients. If you want to connect with Chet Imoteda, her social handles are as follows: Instagram: @Imoteda Twitter: @Imoteda Also feel free to connect with me on Instagram: @lollys.secrets

Learn more about Kira, iNDO, and Nippon Tei.Ingredients and drinks we discussedTom Yum lollipopYuzuSojuAperolCampariContratto Aperitif and BitterLicor 43Corona seltzer: what Kira would sneak into a concertTypical staff shots for the staff: Four Roses, Old Overholt, Toki, IwaiNatalie's juices: Kira mentioned this as good quality bottled juiceBars where she's worked and that were mentionedBar LouieThe PrestonThe BaoThe OfficePeopleKira talked about taking a staff shot with Chef Grant Achatz of The Alinea GroupOne of Kira's early mentors was Sasha Alms who is currently at Vino GalleryChef Nick Bognar oversees the kitchens of iNDO and Nippon TeiBooksDeath & Co: Modern Classic CocktailsThe Flavor BibleThe Flavor MatrixLiquid IntelligenceZeroPDTOther itemsAlcohol intolerance This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Hey, y'all - Joel here. Some of you may have read my entry a few weeks ago where I share that I've had some issues with Cubital Tunnel Syndrome. There have been some updates - some of it good, some of it bad:The good news is that I believe I've found the root cause. When I first began having issues, I reached out to a few of my friends for prayer. When I reached out to my friend Nate (of podcast fame), he stated that he's been having the exact same issues and stated that it very well could be our lifting technique.The bad news is that it's gotten worse. Specifically, I've developed a condition known as "trigger finger." The irony is that I'm pretty sure I developed the issue after wearing corrective arm braces while I slept at night. Apparently, it can take up to a month to heal. Thankfully, it has not affected my playing but I am concerned for my lifting progress.BEST CONSUMED THROUGH HEADPHONESFollow @3rdPersonPodwww.Patreon.com/3rdPersonPodwww.3rdPersonPod.com

Hey, y'all - Joel here. I just wanted to say thanks to everyone who takes the time to read the episode notes. I know frequency has been lacking as of late, and for that, I apologize. I've come to take a certain amount of pride and joy in writing these and when It comes to endeavors I care about, I'm really hesitant putting out a lackluster product. This week, however, it was really important to me that I complete these notes.When Record 01 first began, we were still figuring out the format. But with Record 02 quickly approaching, the episodes have begun to take on a certain amount of polish. Alinea is an entry that we could not have effectively put out back in November of 2020. Yes, the sounds would have been ambitious, and Lukas has grown quite a bit in his skill as a producer. But an early release wouldn't deprive you, the 3rd Person, of just technical prowess. Our meal at Alinea was a celebration of not just Patrick and Elissa's future together, but a celebration of our shared friendship over the past decade. Much in the same way, John and I are thankful that you've chosen to share this past year with us and hope to celebrate our time together with you.BEST CONSUMED THROUGH HEADPHONESFollow @3rdPersonPodwww.Patreon.com/3rdPersonPodwww.3rdPersonPod.com

Meet Hans, head chef August. Sebuah private dining experience yang akan membuka resto barunya di Sudirman. As a Chef, Hans has learned from the top of the top, Grant Achatz, a three-michelin-star resto in Chicago. On the other side, kita punya Andri, seasoned restopreneur yang jiwa eksperimentalnya berhasil bikin bakmi dengan texture & rasa yg tepat. Ternyata ga semudah yang kita kira guys, air, suhu, tepung, skill, semua bisa berubah karena pada dasarnya adonan bakmi is a living breathing thing. Tapi lebih dari itu, kita ngulik pelajaran penting seputar leadership yang mereka dapet dari dua pengalaman hidup yang terlihat berseberangan, tapi sebenernya ada banyak connecting dots. Enjoy! __ Podcast Thirty Days of Lunch diinisiasi oleh @fellexandro dan @sheggario. Kita percaya bahwa momen 'lunch' bisa menjadi momen kita upgrade diri, dengan makan siang bersama orang-orang yang lebih kaya, bukan hanya kaya secara materi, tapi lebih penting lagi, kaya pengalaman, ilmu, insight, wisdom. Podcast ini adalah hadiah untuk Gen-Z dan Millenials yang sedang berproses menjalani hidup & karir-nya. Holla at Ruby & Ario to this email address : hello@thirtydaysoflunch.com

Hey, y'all - Joel here. I love food. I used to think everyone loved food - and I think most would say they do. But this isn't true - most people just enjoy food. They eat food, it tastes good, and it nourishes them.  BEST CONSUMED THROUGH HEADPHONESFollow @3rdPersonPodwww.Patreon.com/3rdPersonPodwww.3rdPersonPod.com

This episode is also available as a blog post: http://quiteaquote.in/2021/04/25/grant-achatz-cookbook/ --- Send in a voice message: https://anchor.fm/quiteaquote/message

Paul Foster & Simon Alexander watch, review and debate a classic film/tv/documentary to do with the world of food. This week, it's S2 E1 of Chef's Table, an Emmy award winning documentary series on Netflix. This episode features Grant Achatz and his journey in and out of the industry. Send us your suggestions and questions @TheNightcap_pod on Insta, Twitter, Facebook. 

10/1/14: Hunting Frogs with Iliana Regan of Elizabeth | Hiring Grant Achatz | Wine Lists and Wine Writers in Chicago | The Squeezonk of Tolerance

Gopal Rajegowda, Senior Vice President at Related and a Managing Partner of Related Urban-Southeast joins Grayson Brulte on The Road To Autonomy Podcast to discuss how Related is developing for an autonomous future. In this episode, Grayson and Gopal discuss reimagining City Place in West Palm Beach, FL into Rosemary Square and the future of retail experiences.Gopal touches on the work Related did with Gehl to reimage public spaces, optimize green spaces, walkability all the while ensuring that the environment is welcoming and approachable for all ages. Continuing the conversation, Grayson and Gopal discuss the rumor that City Place was one of Rick Caruso's inspirations for The Grove in Los Angeles, CA.Following up on this, they dive into the trend of walkable mix-use developments that incorporate great retail brands, culinary experiences, and hotels into developments. Building on their discussion around culinary experiences, they take a step into the past as Gopal tells a story about negotiating with Chef Thomas Keller to open Per Se at The Shops at Columbus Circle.Stepping into the future, Grayson leads the conversation towards turning culinary experiences upside down by bundling a mobility service with a fine-dining experience and why that could happen in Florida at a Related development. Enhancing the customer experience by bundling a mobility service with fine-dining is extreme hospitality. Benefiting both the owners and customers.Highlighting the experience at Grant Achatz's Alinea in Chicago, Grayson ponders what the experience would be like if Chef Achatz could curate the experience in an autonomous vehicle before a guest even steps foot in the restaurant. Closing out the conversation, Gopal discusses the common notion that you never have a second chance to make a first impression and how art has transformative powers in communities.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

JJ Redick sits down with Michelin-starred chef Grant Achatz to discuss the philosophies behind progressive cuisine (4:09), competition among chefs (17:47), reconciling the high price tag on fine dining (27:41), and being humbled by working in Spain (35:05). Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode we discuss: Food as a central aspect of life. The science of food. The emotional response to food. The importance of choosing the proper location for your dream restaurant. Why do fancy restaurants have white table clothes? Anything is possible as long as it obeys the laws of physics. The struggles of building a restaurant. Bars should work like restaurants. Fixing inefficiency. The business side of owning and operating a restaurant.  After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open Alinea Restaurant in 2005. In the 123 years to follow, Nick would go on to co-find Next, The Aviary, and Roisters. In addition, Kokonas is the Founder and CEO of Tock, a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world.

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour welcome Ashley Sears and Stephen Torres to the studio chatting about his ventures Imbibe and Inspire as well as the Roots of American Food Conference. Imbibe and Inspire features videos in which culinary figures (Wylie Dufresne, Grant Achatz, Nick Kokonas, and more) sip on a beverage and talk about what inspires them. Taking things to a new level, Stephen initiated bringing food people as well as an audience to the Roots of American Food Conference held in Chicago. Acting as a platform for contemplation and conversation about American food, the conference highlights what is impacting food today. Tune in for an interesting conversation! This program was brought to you by The International Culinary Center. “My contribution to the food industry is this conference… hopefully the people that come to the conference… they will take a little something and learn something that day and have good food!” “The whole goal is to get chefs from around the country and highlight these guys doing stuff … [in] the home kitchen and let the general public see what they do not with fancy food.” —Stephen Torres on The Main Course

I speak with Chef Grant Achatz about food being art, getting his taste back after cancer and his favorite junk food on The Dinner Party To Go with Elysabeth Alfano .

Mark and Francis welcome Grant Achatz, acclaimed chef of Alinea, Next, and the Aviary in Chicago. They discuss molecular gastronomy, creativity in the kitchen and the dining room, and how being a little bit crazy helps when you're trying to be ...