Podcast appearances and mentions of Jean Georges

Gregory Gourdet Chef and Founder - Kann and SousòlAuthor, Everyone's Table: Global Recipes for Modern Health - 2022 James Beard Foundation Award Winner2023 James Beard Foundation Award Winner for Best New Restaurant2024 James Beard Foundation Award Winner for Best Chef: Northwest and Pacific RegionCulinary Director Printemps - New York Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school's first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges' trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.In 2021, Gregory released his first cookbook, Everyone's Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”In September of 2022, Gregory opened Sousòl, Kann's subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire's “Best Bars in America.”In 2024, Gregory's culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste's 2025 list of the world's best restaurants. In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department's American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.He spends his spare time trail-running in the woods for hours.Gregory is a proud member of the LGBTQ+ community and openly gay. He is a member of Alcoholics Anonymous and Ben's Friends, a national recovery group for the restaurant industry.

Three Per Se Alum walk into a bar, you know that joke, have a drink, and decide to open a Hawaiian restaurant in the East Village. Jin Ahn is the co-owner, general manager and beverage guru at Noreetuh. He spent decades in service, hospitality and wine at places like Jean Georges and Per Se, where he worked with his other co-owners, Chef Chung Chow and Gerald San Jose. Jin has created one of the most interesting and unique wine destinations in the country championing German Riesling and Hawaiian food. Noreetuh just celebrated their 10th anniversary this month. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

 Hosted by David and Nycci Nellis.   On today' show:  ·        There's been a lot of talk about tariffs on a range of imported goods – some think that's a good thing, and others think it'll harm many sectors of the economy.  Since we're a food and wine show, we want to focus on how wine tariffs could causedisruption and harm to our favorite restaurants and bars. ·        In today for a spirited roundtable discussion are esteemed panel members, all of whom come from the world of wine. ·        Joining us are names you know: ·        Erik Segelbaum, vice president of the United Sommeliers Foundation and owner of Swig Partners;                                                                                                                                 ·        Vanessa Cominsky, sommelier and beverage specialist at the Prestige Ledroit Distributing Company;                                                                                     ·        Michael Scaffidi, an advanced sommelier whose resume includes meaningful time at the French Laundry, the Union Square Café and Jean-Georges; ·        Brent Kroll of Maxwell and Pop-Fizz. Most recently, Brent was named a 2018 Food & Wine sommelier of the year.  Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  Hosted by David and Nycci Nellis.     On today' show:     ·         There's been a lot of talk about tariffs on a range of imported goods – some think that's a good thing, and others think it'll harm many sectors of the economy.   Since we're a food and wine show, we want to focus on how wine tariffs could cause disruption and harm to our favorite restaurants and bars.   ·         In today for a spirited roundtable discussion are esteemed panel members, all of whom come from the world of wine.   ·         Joining us are names you know:   ·         Erik Segelbaum, vice president of the United Sommeliers Foundation and owner of Swig Partners;                                                                                                                                 ·         Vanessa Cominsky, sommelier and beverage specialist at the Prestige Ledroit Distributing Company;                                                                                     ·         Michael Scaffidi, an advanced sommelier whose resume includes meaningful time at the French Laundry, the Union Square Café and Jean-Georges;   ·         Brent Kroll of Maxwell and Pop-Fizz. Most recently, Brent was named a 2018 Food & Wine sommelier of the year.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

 Hosted by David and Nycci Nellis.   On today' show:  ·        There's been a lot of talk about tariffs on a range of imported goods – some think that's a good thing, and others think it'll harm many sectors of the economy.  Since we're a food and wine show, we want to focus on how wine tariffs could causedisruption and harm to our favorite restaurants and bars. ·        In today for a spirited roundtable discussion are esteemed panel members, all of whom come from the world of wine. ·        Joining us are names you know: ·        Erik Segelbaum, vice president of the United Sommeliers Foundation and owner of Swig Partners;                                                                                                                                 ·        Vanessa Cominsky, sommelier and beverage specialist at the Prestige Ledroit Distributing Company;                                                                                     ·        Michael Scaffidi, an advanced sommelier whose resume includes meaningful time at the French Laundry, the Union Square Café and Jean-Georges; ·        Brent Kroll of Maxwell and Pop-Fizz. Most recently, Brent was named a 2018 Food & Wine sommelier of the year.  Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  Hosted by David and Nycci Nellis.     On today' show:     ·         There's been a lot of talk about tariffs on a range of imported goods – some think that's a good thing, and others think it'll harm many sectors of the economy.   Since we're a food and wine show, we want to focus on how wine tariffs could cause disruption and harm to our favorite restaurants and bars.   ·         In today for a spirited roundtable discussion are esteemed panel members, all of whom come from the world of wine.   ·         Joining us are names you know:   ·         Erik Segelbaum, vice president of the United Sommeliers Foundation and owner of Swig Partners;                                                                                                                                 ·         Vanessa Cominsky, sommelier and beverage specialist at the Prestige Ledroit Distributing Company;                                                                                     ·         Michael Scaffidi, an advanced sommelier whose resume includes meaningful time at the French Laundry, the Union Square Café and Jean-Georges;   ·         Brent Kroll of Maxwell and Pop-Fizz. Most recently, Brent was named a 2018 Food & Wine sommelier of the year.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join thousands of other listeners on our Substack, The Foodletter!   In this episode of That Was Delicious, Brooke sits down with Dean Sheremet—professional chef, former professional dancer, and bestselling author—to discuss his fascinating career journey. Dean shares how he transitioned from the world of dance to the high-stakes environment of Michelin-starred kitchens, detailing the lessons he learned along the way. He also delves into his passion for food, his grandmother's culinary influence, and his latest role in bringing the celebrated New York restaurant, Marea, to Beverly Hills. This episode is packed with insights about perseverance, reinvention, and the evolving world of fine dining.   Key Takeaways [03:08] Following Passion Can Lead to Unexpected Places: Dean's career took a major pivot from dance to culinary arts, showing that it's okay to take unexpected turns in life. [14:46] The Importance of Adaptability: From his early days cooking with his grandmother to his time in Michelin-starred kitchens, Dean emphasizes the ability to learn, pivot, and grow in any field. [23:03] Learning the Ropes in Michelin-Starred Restaurants: Dean shares the intensity of working in world-class kitchens like Nobu and Jean-Georges, where speed, discipline, and teamwork are critical. [30:41] The Michelin Guide: Flaws and Merits: Dean discusses the impact of Michelin-star ratings on chefs and the restaurant industry, sharing his insider perspective. [34:59] Why the Best Restaurant Isn't Always the Favorite: He highlights the difference between being "the best" and being a guest's favorite—a philosophy he carries into his work with Marea. [39:50] Behind the Scenes of Fine Dining: A glimpse into what it takes to run a high-end restaurant, from managing labor and food costs to creating unforgettable guest experiences.   Notable Quotes (35:1.) “We don't need to be the best restaurant; we want to be your favorite restaurant.” – A guiding principle for Marea that prioritizes connection over perfection. (15:49) “The things you struggle to achieve end up becoming your norm, and then you stop appreciating them.” – On the fleeting nature of success and why true fulfillment comes from within.   Resources Get a copy of Dean's cookbook, Eat Your Heart Out Subscribe to Dean on Substack Follow Dean Sheremet on Tiktok Follow Dean Sheremet on Instagram Follow Female Foodie on Instagram

Today's guest is Genevieve Ko, deputy editor and columnist for the Food section of The New York Times and NYT Cooking. Each holiday season, the Times celebrates Cookie Week, which features show-stopping treats made by their Cooking team all-stars. Contributors this year include Cherry Bombe faves Melissa Clark, Claire Saffitz, Samantha Seneviratne, and Sohla El-Waylly. Genevieve coordinated this year's package and joins host Kerry Diamond to talk all about the cookies that made the cut and how everything comes together. They chat about the 2024 Bûche de Noël cookies, turmeric lemon crinkles, and cheesecake stuffed ginger cookies, just to name a few.Genevieve also shares how she got her start in food media, what it was like working with journalist Mark Bittman and Chef Jean Georges, dreaming about cookies, and more. Click here for Claire Saffitz's Bûche de Noël cookie recipe from this year's NYT Cookie Week.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Genevieve: Instagram, website, NYT Cookie WeekMore on Kerry: Instagram

On this episode of The Kara Goldin Show, I'm joined by Erica Bethe Levin, Founder and CEO of Globowl, an innovative baby and toddler food brand that's bringing big flavors and early allergen introduction to little ones. Erica's journey is inspiring—beginning with her successful marketing career for culinary giants like Daniel Boulud and Jean-Georges, and later, her role at restaurant tech company Reserve. But it was when she became a mom that Erica saw a need in the baby food market for authentic flavors and safer allergen introduction, leading her to launch Globowl.We dive into Erica's journey, from crafting recipes in her kitchen to building Globowl, and her experience growing a brand that introduces diverse flavors and allergen-friendly foods to babies. Erica also shares her story of being a contestant on Gordon Ramsay's Food Stars, her dedication to Globowl's mission, and how she's grown the brand to be available in 300 stores across the U.S. If you're interested in entrepreneurship, food industry insights, or just love hearing stories of innovation and resilience, this is an episode you don't want to miss! Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks. To learn more about Erica Bethe Levin and Globowl:https://www.instagram.com/theglobowlhttps://www.linkedin.com/in/ericabethehttps://www.globowl.com/ Sponsored By:Birch - Head over to BirchLiving.com/karagoldin for 25% off ALL mattresses and 2 free eco-rest pillows.Mike Dunlop - Grab The Art of the Turnaround on Amazon or at your favorite bookstore, and tune into his podcast The Art of the Turnaround wherever you get your shows.ShipStation - Get a 60-day free trial at ShipStation.com/KARA. Thanks to ShipStation for sponsoring The Kara Goldin Show!Shopify - Sign up for your one-dollar-per-month trial period at Shopify.com/karaGrammarly - Head to Grammarly.com/enterprise to learn more about Grammarly Enterprise-ready AI. Check out our website to view this episode's show notes: https://karagoldin.com/podcast/613

Nick Tune and Jean-Georges Perrin join host Giovanni Asproni to talk about their proposed approach to modernizing legacy systems. The episode starts with some high-level perspective to set context for the approach described in their book, Architecture Modernization (Manning, 2024). From there, the discussion turns to important details, including criteria for deciding which aspects to revisit; some of the activities, processes, and tools; and the importance of data engineering in modernization efforts. Nick and Jean-Georges describe how to successfully implement an architecture-modernization effort, and how to fit that work with the teams' other priorities. The episode finishes with some warnings about the typical risks associated with modernizing a legacy system, and suggestions on how to mitigate them. This episode is sponsored by QA Wolf.

Chef V joins the show to talk about his new line of sauces called The Flavorsmith. Crystal and Brandon also taste them all. Chef V also tells his story of coming up through the ranks of Jean-Georges, and moving to Nashville to open Maneet Chauhan's first restaurant Chauhan Ale & Masala house. He left there to pursue a restaurant called the Hook with Dale Levitski, and ultimately opened several restaurants for the Honest company. His story is awesome, and inspirational, and we are so excited to share it with you today!

Send us a Text Message.This week we're talking with David Suk, co-founder of St. Luna Spirits, at the charming Sirenetta in Hoboken. David shares his remarkable journey from the corporate world to the craft spirits industry, detailing how he transitioned from selling baby blankets to creating a premium craft moonshine brand.David begins by explaining the unique aspects of St. Luna's moonshine, which sets it apart from traditional moonshines. The spirit's mash bill is a blend of 95% Grade A molasses from northern Florida and 5% rye from the Carolinas, filtered through charred oak staves. This combination results in a complex flavor profile that can appeal to a wide range of palates, offering notes of molasses, smoke, leather, and spice.The conversation takes an intriguing turn as David recounts the serendipitous discovery of his master distiller, Scott, who had been perfecting the moonshine recipe in his backyard for nearly two decades. David's passion for creating a high-quality, versatile spirit led him to partner with Scott, and together they transformed a backyard operation into a sophisticated distillery setup.David also shares the challenges and triumphs of transitioning from a stable corporate job to the uncertain world of entrepreneurship, especially during the pandemic. Despite the timing, David's dedication to his craft and his innovative approach to moonshine have led to St. Luna being featured in top cocktail bars and restaurants, including Jean-Georges and Employees Only.Listeners will gain insights into the meticulous process of scaling production, the importance of branding and packaging, and the strategies for getting a new spirit onto cocktail menus. David discusses the role of his business partner, Aubrey Slater, a renowned mixologist, in crafting exceptional cocktails that showcase St. Luna's versatility. Aubrey's expertise and network in the bar scene have been instrumental in getting the word out about St. Luna.The episode also touches on the importance of local support and community connections. David talks about how being a local resident of Hoboken has helped him build relationships with nearby bars and restaurants, leading to St. Luna's presence in several popular spots in the area. He emphasizes the value of grassroots marketing and the impact of word-of-mouth recommendations in growing the brand.As the conversation progresses, David and Mike discuss the broader landscape of the craft spirits industry and the unique challenges and opportunities it presents. David shares his vision for the future of St. Luna Spirits, including plans for expanding distribution and continuing to innovate within the moonshine category.Listeners will be inspired by David's entrepreneurial spirit and his commitment to creating a product that stands out in a crowded market. Whether you're a spirits enthusiast, an aspiring entrepreneur, or simply curious about the world of craft moonshine, this episode offers a compelling look at the dedication and creativity behind building a successful brand.Tune in to hear about the innovative spirit that's making waves in the craft cocktail scene, the importance of local support, and the exciting future of St. Luna Spirits. This episode is a must-listen for anyone interested in the art of distilling, the journey of entrepreneurship, and the power of community in building a brand.https://saintlunaspirits.com/@saintlunaspiritsMusic: "Ride" by Jackson Pinesjacksonpines.comThank you to our sponsors:New Jersey Lottery: njlottery.comMake Cool Sh*t: makecoolshit.coAlbert & Whitney CPAs:  awcpasllc.comMayo Perform Support the Show.

What a joy it is to be joined by the incredibly charming and stupendously talented Dan Pelles, Head Chef of the best restaurant I've been to in all year in 'The Coal Office' in Kings Cross. Having honed his skills working for years under the guidance of the iconic Jean-Georges in his multiple Michelin Starred restaurants in New York, Dan then was headhunted by the legendary Assaf Granit and set to lead the kitchen in this ridiculously delicious and innovative kitchen. Trust me the food is as good as it gets and Dan's stories match each morsel bite for bite, from being unable to pay his rent in New York to lambasting London's late night food offerings to uncovering what it's like working in a 3 Michelin Star kitchen plus much much more..... so sit back, relax and make sure you go try his genius creations..... Go try Dan's ridiculously delicious food here - https://coaloffice.com/

The Data Product Management In Action podcast, brought to you by Soda and executive producer Scott Hirleman, is a platform for data product management practitioners to share insights and experiences. We've released a special edition series of minisodes of our podcast. Recorded live at Data Connect 2024, our host Michael Toland engages in short, sweet, informative, and delightful conversations with five prevelant practitioners who are forging their way forward in data and technology. About our host Michael Toland: Michael is a Product Management Coach and Consultant with Pathfinder Product, a Test Double Operation. Since 2016, Michael has worked on large-scale system modernizations and migration initiatives at Verizon. Outside his professional career, Michael serves as the Treasurer for the New Leaders Council, mentors with Venture for America, sings with the Columbus Symphony, and writes satire for his blog Dignified Product. He is excited to discuss data product management with the podcast audience. Connect with Michael on LinkedIn About our guest Jean-Georges Perrin: Jean-Georges “jgp” Perrin is the Chief Innovation Officer at AbeaData, where he focuses on developing cutting-edge data tooling. He chairs the Open Data Contract Standard (ODCS) at the Linux Foundation's Bitol project, co-founded the AIDA User Group, and has authored several influential books, including Implementing Data Mesh (O'Reilly) and Spark in Action, 2nd Edition (Manning). With over 25 years in IT, Jean-Georges is recognized as a Lifetime IBM Champion, a PayPal Champion, and a Data Mesh MVP. His expertise spans data engineering, governance, and the industrialization of data science. Outside of tech, he enjoys exploring Upstate New York and New England with his family. Connect with J-GP on LinkedIn.  All views and opinions expressed are those of the individuals and do not necessarily reflect their employers or anyone else. Join the conversation on LinkedIn. Apply to be a guest or nominate a practitioner.  Do you love what you're listening to? Please rate and review the podcast, and share it with fellow practitioners you know. Your support helps us reach more listeners and continue providing valuable insights!

Send us a Text Message.Meet the fascinating Miami sommelier Allegra Angelo of Vinya Wine. From NYC's Jean-Georges to Michy's and La Mar, Allegra shares the journey that brought her to Miami and kept her here. Knowledgeable, passionate, and #teamMiami all the way. What's not to love?Ready to dive in? Let's go! LISTEN here:AppleSpotifyiHeartradioAmazon MusicAudibleVISIT me on my other platforms: InstagramTwitterYouTubeTikTokFacebookPast somm interviews HEREDISCUSS this episode and more on the new MESSAGE FORUM HERE.Like what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two? Want to sponsor the upcoming 2024 Palette Awards?Message me at thewhetpalette@gmail.com.Thank you for listening. As always, from my “palette”  to yours,Cheers!Brenda PopritkinSupport the Show.

Alors que le premier tour des élections législatives a eu lieu ce dimanche 30 juin, écoutez les réactions de différents candidats alsaciens. Ici Jean-Georges Trouillet, président du parti Unser Land.Le lien vers l'article complet : https://www.azur-fm.com/news/premier-tour-des-legislatives-2024-les-reactions-des-candidats-2249Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Today on our episode #389 of All in the Industry®, Shari Bayer has a special show in honor of James Kent, also known as Jamal James Kent, an incredible chef, restaurateur, husband, father, and friend, who suddenly passed away this past weekend from a heart attack at the young age of 45. The New York Times wrote that James was “a distinguished chef and successful Manhattan restaurateur who seemed poised to become a food industry tycoon.” He was an extremely well-respected leader, and had already accomplished so much in our industry, and simply put, he was loved. As a tribute, we are rebroadcasting our episode #253 with James, which originally aired on Wednesday, June 3rd, 2020, when Shari spoke with him remotely during the trying times of Covid. James' company, Saga Hospitality Group, includes restaurants, Crown Shy (one Michelin star) and Saga (two Michelin stars), and cocktail bar, Overstory (No. 3 on North America's 50 Best Bars list), which are all in the same building in Manhattan's Financial District at 70 Pine Street. Crown Shy is on the ground floor, and Saga and Overstory are part of the 62nd, 63rd, 64th and 66th floors, along with private dining room, 12 terraces and 360 panoramic views. James future plans included Snackville, re-imagined culinary concepts at the amusement park on Santa Monica Pier in California as a partnership with Saga Hospitality Group and private equity platform, S C Holdings; several projects from fine dining to a fast-casual chicken sandwich concept with NBA great LeBron James, whose investment firm is LRMR Ventures; a 140-seat restaurant at 360 Park Avenue South in Manhattan, inspired by the Grand Central Oyster Bar with Executive Chef Danny Garcia, who was just named winner of Top Chef: Season 21; a new bakery and casual all-day cafe in the newly renovated Domino Sugar factory building in Brooklyn with Executive Pastry Chef Renata Ameni; and five restaurants in partnership with Paris luxury department store, Printemps, at 1 Wall Street, led by Culinary Director Gregory Gourdet. James was also working with Shari's publisher Phaidon on a new book to tell the story of his restaurants at 70 Pine and his life growing up and cooking in NYC. Shari is proud to have called James a friend. Our deepest condolences to James' wife Kelly Kent and their children Gavin and Avery, and everyone who loved James too. Thank you, James, for sharing your story with us, and always making Shari feel special. She will greatly miss you. #RIP ** On episode #253 of All in the Industry®, Shari Bayer is joined by James Kent, Executive Chef of Crown Shy, and the Owner/Partner of J2K Creative. A Greenwich Village native, James started his culinary career as a summer apprentice at Bouley when he was fifteen years old, and has since spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsay. James joined the team at Eleven Madison Park (EMP) as a line cook and was quickly promoted to sous chef, and in 2010, he placed first in the Bocuse d'Or USA Competition; then representing the US at the international finals of the Bocuse D'Or in Lyon, France, placing 10th in the world. When he returned to New York, he was named chef de cuisine of EMP, and under his leadership, the restaurant received numerous accolades including four stars from The New York Times, three Michelin stars, and a coveted spot on World's 50 Best Restaurants. James was promoted to Executive Chef of The NoMad in the fall of 2013, the same year that it received one Michelin Star. In 2017, he left to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York's Financial District, with his partner Jeff Katz. Crown Shy, the first of those restaurants, opened in March 2019, and received 2 stars from The New York Times and one Michelin Star just six months after opening. Today's show also features Shari's PR tip to strive for excellence; Industry News discussion, including COVID-19; and Solo Dining/Takeout experience from Einat Admony's Taim in the West Village, NYC. Stay safe and well. ** ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon). #chefwisebook **  Photo Courtesy of Saga Hospitality Group. 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.

Today on our episode #388 of All in the Industry®, Shari Bayer has a special show with Jean-Georges Vongerichten -- acclaimed chef, restaurateur, and author, from their recent live audience event at the James Beard Foundation's Platform by JBF, which took place on Sunday, April 14th in NYC. Their one-on-one conversation centers around Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World, which Jean-Georges in a contributor to; diving into a range of topics from Chefwise which encompass matters applicable both in and out of the kitchen. Known for launching such city-defining restaurants such as his first, JoJo on the Upper East Side, flagship Jean-Georges at Columbus Circle and Tin Building at The Seaport, today Jean-Georges is responsible for the operation and success of over 60 restaurants worldwide. In addition to her latest book and hosting this podcast, All in the Industry, Shari is the founder of New York City–based Bayer Public Relations, which recently celebrated its 20th year. We're happy to share this exclusive event talk with you today. Many thanks to Jean--Georges, James Beard Foundation's CEO Clare Reichenbach who hosted our event, Phaidon, and Posman Books, who supplied Chefwise copies for our book signing, and teams! And many thanks to all who joined us! In addition, today's show features Shari's PR tip to read books, and Solo Dining experience at Four Twenty Five, a new seasonally driven restaurant by Jean-Georges in NYC, with Chef Jonathan Benno.  ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon). #chefwisebook **Photo Courtesy of Heather Willensky. 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.

Sasha Zabar, son of iconic New Yorker Eli Zabar, is the culinary dreamer and founder of Glace, the Upper East Side ice cream and sweet shop. Sasha spent his childhood working at his father's various businesses, including Eli's Market and Eli's Bread and then went on to attend the Nolan School of Hotel Administration at Cornell. His unshakable foundation in food, family, and business drew him back to Manhattan's rich culinary scene, working stints at acclaimed restaurants like Daniel, Jean-Georges and The Mark between semesters. Following graduation, he worked with his father and twin brother Oliver to open Broome Street Bakery and Devon on the Lower East Side, and during the COVID-19 pandemic, he re-entered the family business full-time. Sasha helped rebuild the brand's digital strategy by creating new websites and bringing in new technology, eventually increasing the market's home shopping orders to hundreds per day. Sasha then went on to open Noglu, a gluten-free bakery in NYC. In June 2023, Sasha opened Glace, a French-inspired ice cream concept. When the cold weather arrived, Sasha pivoted to offer the now viral S'Mores Hot Chocolate, which led the shop to have lines around the block, more than 100k Instagram followers, features on The Today Show, The New York Times, Bloomberg and even a collaboration with Britney Spears. Sasha is excited to continue to innovate the offerings at Glace and expand the brand to a national and even global audience. On this episode, we explore Sasha's one way ticket to Edo period Japan, inspired by his love for one of his favorite books, Shogun, by James Clavell.  In the conversation we also cover Sasha's passion for food, his grandfather as a role model, and his father's work in expanding the American palate. Of course, we also talk about Glace, including: The Proustian nature of ice cream, bringing flavors to life, Glace's wildly popular hot chocolate, the shop's tantalizing summer menu, and Glace's ice cream truck soon slated to open at Rockefeller Center next to the rink!  

In this special episode of The Private Chef Podcast, immigration attorney Michael Wildes, renowned for representing culinary icon Chef Jean-Georges and former First Lady Melania Trump, talks about the complexities of immigration law for private chefs aiming to work in the United States. Michael also discusses the importance of developing a relationship with an immigration lawyer early in their career, the different visa options available, the criteria for establishing oneself as a knowledgeable culinary professional, the impact of marriages on the immigration process, and the importance of being transparent about past records and denials. Tune in to learn more about the importance of working with expert lawyers to navigate the immigration process and achieve the American dream.Listen to this brand new episode of The Private Chef Podcast on:Apple  https://podcasts.apple.com/us/podcast/us-immigration-laws-and-visa-options-for-private/id1648363134?i=1000652433070Spotify  https://open.spotify.com/episode/6xVheUQyAvlPY1Nb5Zex8TYoutube  https://youtu.be/FpC3_6e9vhMLet's Connect!LinkedIn  https://www.linkedin.com/in/hannes-hennche/Instagram  https://www.instagram.com/hanneshennche/Youtube  https://www.youtube.com/@hanneshenncheConnect with Michael WildesLinkedIn  https://www.linkedin.com/in/michaelwildes/Website  https://www.wildeslaw.com/ Time Stamps00:00:50 - The Biggest Hurdle for Professional Immigration00:02:19 - When to Engage with an Immigration Lawyer00:04:30 - Visas to Avoid for Long-Term Stay Plans00:06:35 - Pathways for Longer Stay Periods: HELLO Acronym00:09:05 - Spousal Work Permissions on Different Visas00:13:03 - Establishing Substantial Credentials for Immigration00:15:00 - Building a Portfolio for an O Visa00:17:42 - Private Chefs and Immigration for High-Net-Worth Families00:19:27 - The Limitations of Immigration for Personal Staff00:21:15 - The O Visa: A Path to Establishing Talent00:25:14 - Marriage as a Legal Pathway to Immigration00:29:46 - Impact of Criminal Records on Immigration00:30:55 - Nationality and Its Impact on US Immigration00:33:23 - Relationship Between US and India for Immigration00:34:41 - Dealing with Previous Visa Denials00:36:05 - Celebrity Immigration ChallengesSound Bites"Develop a relationship with a very strong immigration lawyer at the very beginning of your career.""The visas that would permit you to have a dual intent and therefore be here temporarily and at the same time manifest an intention to be here permanently are the golden visas.""The H1 allows for a green card. So on a Monday, if you get an H1 on a Tuesday, you can apply for a green card."#theprivatechefpodcast #privatechef #chef #yachtchef #chefpodcast #immigrationtips #immigrationlawyer #visaadvice #H1Visaforchefs #legaladvice #podcast #newepisode

Today on our episode #383 of All in the Industry®, Shari Bayer is on-location in London, England with her guest Jeremy Chan, chef and co-founder of Ikoyi, a two Michelin-starred restaurant, which he opened with his best friend, Iré Hassan-Odukale, in London in 2017. Known for its original, flavor-driven cuisine, inspired by Jeremy's childhood in Hong Kong, Ikoyi was named the One to Watch by The World's 50 Best Restaurants in 2021, and then earned the No. 35 spot on The World's 50 Best Restaurants list in 2023. Jeremy's book, Ikoyi: A Journey Through Bold Heat with Recipes was published in Spring 2023 by Phaidon, and he is also a contributor to Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook). Today's show also features Shari's PR tip to be hungry for knowledge; Industry News on The Chef Conference, taking place in Philadelphia from April 12-15; and Shari's upcoming event with Chef Jean-Georges Vongerichten at Platform by JBF at Pier 57 in NYC on Sunday, April 14 at 11AM -- a conversation of inspiration and advice, in and out of the kitchen, related to topics in Chefwise, which Jean-Georges is a contributor to. Tickets are available at platformbyjbf.org. Our show closes out with Shari's Solo Dining experience at Ikoyi.  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.

Today is JG day, and we are thrilled! Jean-Georges Vongerichten is the man behind his eponymous Midtown restaurant as well as some of the most influential dining in the canon of American gastronomy: Spice Market, JoJo, 66, Vong, Matsugen, the Tin Building. When JG stopped by the studio on Monday,, we didn't have a detailed plan for our talk. We wanted to go back in time, mostly, but also to talk about how the guy stays fresh when operating restaurants in over 16 countries. We discuss the drive to earn back a third Michelin star at the flagship, and where he likes to dine out for inspiration. We also talk about how JG travels, creates signature dishes, and remains one of the strongest voices in food—without doing much press at all. Plus, we talk about Wendy's. What a joy it was having Jean-Georges in the studio, and we hope you enjoy the conversation.Also on the show, Aliza and Matt talk about three things they are feeling right now, including Sri Lankan milk tea from Kola Goodies, Westholme Australian Wagyu, and Potluck gochujang. Plus, Manischewitz debuts a new look, and don't sleep on Raisinets. Lastly, Koreaworld NYC events are coming up! April 23 at Rizzoli Bookstore, with an April 24 launch party at Seoul Salon. In Los Angeles, May 3 at the Butcher, the Baker, the Cappuccino Maker. Check out the full Koreaworld world tour schedule. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM JEAN-GEORGES VONGERICHTEN: The Fifth Season [NY Mag]Jean-Georges Celebrates 50 years of Culinary Excellence [Today]Can Dried Fruit Get a Facelift? [TASTE]

Join us on a culinary adventure in this week's special episode of The Gourmet Goober Podcast, where we welcome the extraordinary Fisayo Oluwadiya, a New York-based food blogger and tech founder who's revolutionizing the way foodies dine with her AI-driven application, Resactly. Dive into Fisayo's rich Nigerian heritage and her journey from finance to the forefront of food technology. As Heard on the Show: Resactly: https://www.resactly.com/about Fisayo's food blog: https://www.nycfoodieadventures.com/blog/ Nougatine at Jean-Georges: https://www.jean-georges.com/restaurants/united-states/new-york/nougatine-at-jean-georges/ Plum Goode Media: https://www.plumgoode.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/gourmetgoober/message Support this podcast: https://podcasters.spotify.com/pod/show/gourmetgoober/support --- Send in a voice message: https://podcasters.spotify.com/pod/show/gourmetgoober/message Support this podcast: https://podcasters.spotify.com/pod/show/gourmetgoober/support

Step into the world of gastronomic pioneers crafting the future of food, plate by plate. In this episode of Chef AF, I recently sat down with the celebrated Chef Angelo Sosa. Known for his bold flavors and innovative approach to Asian cuisine, Sosa takes us on a gastronomic voyage that marries his rich heritage with the vibrant tapestry of Asian street food culture.Chef Sosa, with over 25 years of experience, has journeyed from the prestigious kitchens of Europe to the bustling street food stalls of Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo's culinary roots are as diverse as his cooking. Under the tutelage of culinary giants like Jean-Georges Vongerichten and alongside his Tía Carmen's traditional teachings, Sosa has cultivated a unique culinary philosophy that emphasizes the trinity of flavors: sweet, sour, and salty.Our conversation delves into Sosa's latest ventures, Tía Carmen and Kembara, located at the luxurious JW Marriott Phoenix Desert Ridge Resort & Spa. Tía Carmen pays homage to his aunt, blending the local flavors of the Southwest with a modern twist, while Kembara takes inspiration from Sosa's travels across Asia, promising an authentic street food experience.Throughout the interview, Sosa's passion for mentorship shines through. He speaks to the importance of humility and hunger in the kitchen, values instilled in him by mentors like Jean-Georges and Alain Ducasse. It's this foundation that has propelled Sosa to not only achieve personal success but to also invest in the next generation of chefs.Sosa also touches on the significance of sustainability and local sourcing in his restaurants, highlighting his commitment to the planet and the communities he serves. His dedication to crafting dishes that are both innovative and respectful of tradition is evident as he discusses the creative process behind his menus, which are designed to evoke emotion and tell a story.As our conversation winds down, Sosa offers a glimpse into the future, teasing upcoming projects and reflecting on the ever-evolving culinary landscape. His vision for his restaurants is clear: to provide a portal to new worlds through food, inviting guests to embark on unforgettable journeys.For those seeking a culinary experience that transcends the ordinary, Chef Angelo Sosa's creations promise just that. Whether it's the nuanced flavors of Kembara or the southwestern flair of Tía Carmen, Sosa's cooking is a testament to the power of food to connect, transform, and inspire.Tune in to Chef AF for the full interview with Chef Angelo Sosa, where food meets art, culture, and passion. It's a conversation that will leave you hungry for more, both literally and metaphorically.As a food journalist and avid foodie, my chat with Chef Angelo Sosa was more than just an interview; it was a journey through the senses, a lesson in culinary excellence, and a reminder of the beauty that lies in the stories behind the dishes we love. Sosa's dedication to his craft, his mentors, and his heritage is a recipe for success that continues to inspire food enthusiasts around the world.

This week, Chris & Josh discuss the following topics (and so much more):   Chris & Josh's Vegas Weekend Aria Updates MGM Rewards Dining Credits MGM Platinum in 2 Days Craps Etiquette Super Bowl Ticket Comps A special thank you to our episode sponsor, Travel Zork Travel. Learn more at www.TravelZorkTravel.com Want to contact us? Email: podcast@crapvegas.com Facebook: crapvegas.com/facebook Voicemail: crapvegas.com/voicemail Twitter: @VegasDuffy @SmallWhale13 @CrapVegas For more information, please visit our webpage at www.crapvegas.com or support us by becoming a Patreon subscriber at www.patreon.com/crapvegas

SERIES 2 EPISODE 34: COUNTDOWN WITH KEITH OLBERMANN A-Block (1:43) SPECIAL COMMENT: Judge Aileen Cannon! You have unsuspected depth! Trump's novice judicial appointee has shocked Trump World by issuing a gag order not only limiting what he can say and when he can say it during his prosecution and trial for stealing top secret documents, but also limiting when he and his lawyers can see the war plans and other classified information he stole. Cannon's ruling is almost everything Smith asked for. Any evidence marked classified? Trump can't discuss it publicly. The evidence marked classified that Trump has lied about and said he DE-classified? Trump can't discuss THAT publicly. The evidence marked classified that has become public knowledge without being officially de-classified? Trump can't discuss THAT publicly. If he wants to listen to any of the classified audio it has to be on a hardline headset on a computer that has no internet or network connection! And she also has ruled co-defendant Walt Nauta cannot have access to any of the material, so that's one less chance of a pro-Trump leak. It's stunning. Also, the Illegal Impeachment Inquiry Trump is stage-managing from behind the scenes is going shockingly badly. It's morphed into the GOP-In-Crisis; in fact, into the GOP in Open Revolt. McCarthy accused Congressman Matt Gaetz of Florida of conspiring with Democrat Eric Swalwell of California to get Swalwell placed back on the Intelligence Committee. McCarthy even posits that THAT is a front for something else, saying of Gaetz quote “this is really about an ethics complaint.” Gaetz came back last night and said “This is an abject lie from a sad and pathetic man who lies to hold on to power,” and Congressman you'll have to be more SPECIFIC than that and USE McCarthy's name in that statement because otherwise it could be about anybody in your party. Also: the McCarthy FBI whistleblower about Hunter Biden? A DIFFERENT FBI whistleblower has implied that the other one is lying. And Hunter Biden just sued a former Trump aide for illegally accessing the laptop. And then there's the other media shoe dropping. A month ago Kristen Welker was one of a dozen reporters who took a meal with three Trump goons. Today, Welker will pre-destroy her career as host of "Meet The Press" to get a sit-down with Trump. The Executive Producer of her show - who didn't make the cut to join the Countdown staff 20 years ago - actually says of this garish soulless nonjournalistic stunt “We are in the business of covering politics. It's not our job to pick and choose the leaders. The American people get to do that. And so our job is to make sure that the American people understand who the people in power are, what they stand for, and what they plan to do.” It's not our job to STOP the arsonists, it's just our job to give equal coverage to the firefighters AND the arsonists. B-Block (26:54) POSTSCRIPTS TO THE NEWS: Mitt Romney's going to retire at the end of his Senate term. I wonder if anyone will notice. My GOD they're treating this like Daniel Webster leaving the Senate in 1850. In fact, Mitt Romney is one of the dumbest, least perceptive people ever in public service - a man so dim that it wasn't until after January 6th that he realized smart colleagues like Ted Cruz and Josh Hawley might not actually think Trump had won but were just LYING FOR PERSONAL GAIN AT AMERICA'S COST. And for me, nothing will erase from my memory the day I awoke to find that Mitt had tweeted about me, complained about me, and as Tommy Vietor replied "It's long past time to break ground on a Both Sides museum in Washington, DC. This comparison of the President of the United States to Keith Olbermann MUST be preserved for future generations." But it what Mitt was complaining ABOUT that will always resonate: that I had despoiled American politics by calling Trump a terrorist. Three months later Mitt was a virtual hostage inside the Capitol, pinned there by... Trump's terrorists.  C-Block (38:43) GOOD NIGHT AND GOOD LUCKSee omnystudio.com/listener for privacy information.

On today's episode of All in the Industry®, Shari Bayer is back at our studio in Brooklyn with her guest Harold Moore, Chief Culinary Officer for Charlie Palmer Collective. Harold, who began his cooking career at restaurants in his home state of New Jersey, graduated from the Culinary Institute of America, and then worked in several acclaimed NYC restaurants, including Daniel, Jean-Georges, and March. He made his mark as executive chef at the famed three-star French restaurant Montrachet in Tribeca, where he was nominated by the James Beard Foundation for its Rising Star Chef of the Year award, among other accolades. Harold opened his first NYC restaurant, Commerce, in the West Village in 2008, followed by Harold's at the Arlo Soho and Bistro Pierre Lapin. As a side charity project, Harold has been making epic coconut cakes for Make-A-Wish Metro New York. Today's show also features Shari's PR tip to know that that you don't need to be fancy, to be good; Industry News Discussion on the 2023 James Beard Restaurant and Chef Awards in Chicago, where Shari did red carpet interviews for her 3rd year; plus, Shari's Solo Dining experience at JBFA 2022 winner Chef Erick Williams' Virtue in Chicago, led by Chef de Cuisine Damarr Brown who received JBFA 2023's Emerging Chef award.  ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Shari Bayer and Harold Moore.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.

If you want more information on the restaurants mentioned in this week's episode, click on the links below:  Le Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned four stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La Liste, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaks Favorites from Eric RipertBalthazar - One of Eric's favorite restaurants where he frequents once a week. Founded in 1997, this classy brasserie serves a traditional French spread from fresh seafood and shellfish to bread and pastriesSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is where Eric loves visiting for dinnerYakitori Totto - Serves grilled Japanese meat and vegetables on skewers seasoned with a sweet housemade "Tare" sauce located between 8th Ave & BroadwayCitarella - Eric's go-to market for buying fishTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurants. Eric recommends the grocery as a one-stop-shop for buying ingredientsFrantzén (Stockholm) - The beautifully executed, three-Michelin star, fine-dining restaurant Eric wants to visit again on his next trip back to Sweden Restaurants referenced by Melissa Biggs Bradley and Indagare Productions Director Kathryn Nathanson:  Claud - European-style wine bar located in East Village that was recently rated in the New York Time's  Top 100 restaurants. Try to dine at the Chef's table!Monkey Bar - Swanky, old-school New-York eatery founded in the 1930s by the team who is behind Au Cheval and 4 CharlesBad Roman - Celebratory Italian restaurant by the Quality Group with Las Vegas energy, located in Columbus Circle ItalianRao's - Southern Neapolitan Italian restaurant known for its authentic food and old-style ambiance. This is an invite-only reservation system as the tables are owned by clientsVia Carota - Located in West Village, this restaurant by chefs Jody Williams and Rita Sodi honors old-world Italian roots, lifestyle, food, and décorI-Sodi - Another spot by Rita Sodi, this Italian restaurant, inspired by Rita's farm north of Florence, is a must-stop for a negroni cocktail and the cacio e pepe pasta dishLilia - Simple Italian and soulful cooking by Missy Robbins located in BrooklynMisi - Another restaurant by Missy Robbins located in Brooklyn, known for its handmade pasta and vegetable antipastiMarea - Coastal Italian cuisine great for octopus fusilli and sitting at the barKing - Ever-changing reliable Italian menu in a relaxed, elegant dining environmentRezdôra - Located in the Flatiron neighborhood, this restaurant features the cuisine of Emilia Romagna and is known for its homemade pasta, meat, fish, local vegetables, and Northern Italian wine BurgersJG Melon - Known for its juicy hamburgers and bloody marys, this spot brings a retro-style flare to the Upper East Side and is cash onlyHillstone - Part of the Hillstone Restaurant Group, this American eatery continues to serve its staple burger in NYC Minetta Tavern - Described as “Parisian steakhouse meets classic New York City tavern,” this spot is home to the must-try Black Label burger4 Charles Prime Rib - A late-night intimate spot in West Village with old-school decor where you can try the prime rib burgerEmily - Italian-Style burger located in Clinton Hill and West Village  BagelsH&H Bagels - Founded in 1972, this shop uses its original recipe and the artisanal water method to create its bagels, making them crusty on the outside and soft on the insidePick A Bagel - Hand rolled and kettle boiled bagels where you can try the flagel (flat bagel)Popup Bagel - Located on Thompson St., this “not famous but known” bagel shop started as a backyard pickup window and has now grown into several pop ups and permanent locationsGoldberg's - Four generations deep bagel shop located in Southampton that serves excellent flagels MexicanOxomoco - Lively spot located on Greenpoint Ave in Brooklyn, known for its wood-fired dishes, ample tequila, and patioCosme - A Casamata restaurant located in the Flatiron district that serves Mexican-rooted food with a contemporary twist and known for its duck carnitas tacosAtla - Located in NoHo, this restaurant uses organic, seasonal, and sustainable ingredients and is great for lunch or dinnerRosa Mexicano - A fresh take on authentic Mexican cuisine where you can order great guacamole Fine DiningLe Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned 4 stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La List, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaksEleven Madison Park - Overlooking Madison Square Park, this restaurant consists of an entirely plant-based menuOne White Street - Located in Tribeca and features a strong farm-to-table menuSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is by James Kent who is also behind Crown Shy, another Michelelin-starred restaurant in the same buildingAtomix - Upscale Korean restaurant with innovative cuisine from husband and wife team created as a follow-up to their well-loved first restaurant Atoboy French BistrosBuvette - Combines the feel of an old world café with a neighborhood eatery, located in the West Village by Chef Jody Williams who is also behind the previously mentioned Via CarotaPastis - Serves traditional Parisian food in a bistro-style cafe located in the Meatpacking districtFrenchette - Elegant bistro that meshes Old France with New York style in TribecaBalthazar - Traditional French food featuring fresh seafood and shellfish to bread and pastriesThe Odeon - This bistro defined the New York's 80s and offers a hip atmosphere with simple classic dishesMajorelle - Located in the Lowell hotel and named after the gardens in Morocco, this spot offers classic French cuisine inspired by the Mediterranean JapaneseMasa - A sparsely decorated space that acts as a blank canvas for Chef Masa's carefully assembled food to shineKappo Masa - Both a visual and culinary experience also by Chef Masa who serves the curated menu on dishware specifically designed for each itemSushi Noz - Created in ancient Kyoto temple-style, this restaurant highlights a stylized tasting menuSushi on Me - An outgoing take on a sushi restaurant that brings memorable food and an even memorable atmosphere Sushi by M - Intimate seating and bold flavor combinators in a casual settingTanoshi - Casual spot serving “loosey-sushi” which allows all the flavors and textures to meld with each bite Sushi of Gari - Serves sushi with the original sauces and toppings created by Chef Gari IndianJunoon - meaning “passion” in Hindi, this fine dining restaurant earned a Michelin star the year it opened and 8 years in a rowDhamaka - A colorful new restaurant serving Indian cuisine located in Essex MarketSemma - Southern India-focused menu with one Michelin star Adda Indian Canteen - Adda means “a place where people hang out,” and focuses on traditional cuisine in a bright, casual atmosphere with a wall collage full of Indian newspapers Tips for securing reservationsIf you are able to dine earlier in the evening, try walking in around 5PM on a weekday to secure a tableIf you are dining in small parties of one, two, or three, try finding a seat at the bar Set notifications on Resy and Open Table for openings and also check 24hrs before your visit to see if there have been any cancellationsUse the restaurant's website to find out how far in advance and what time it releases reservations then set reminders at those times to look on Resy and Open Table Trending: Food HallsTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurantsMarket 57 - by the James Beard foundation celebrating New York City's local, independent food cultureAlkebulan - The first African food hall opening in Harlem by Alexander Smalls Trending: African Fine DiningDept of Culture - This African restaurant is located in Brooklyn and inspired by north-central Nigerian cookingEater: The Next Era of American Fine Dining Is Here, Care of West Africa On Your RadarRoscioli - Taking the space of Niche Niche, this will be the first permanent location outside of Rome and opens this Spring 2023 If you are looking for ways to cook fish with simplified traditional techniques, remember to check out Eric Ripert's upcoming book available in October 2023 called Seafood Simple: A Cookbook

David O'Reilly, CEO of the Howard Hughes Corporation (NYSE: HHC), lives and works in The Woodlands, a LEED-certified master planned community that's part of his company's portfolio of 118,000 acres of real estate. O'Reilly is a familiar face around Wall Street thanks to projects like the Tin Building and partnerships with anchor tenants like Chef Jean-Georges, which is giving the seaport a new lease on life. David stopped by the NYSE to share Howard Hughes's decades-long vision for building on the past and present to create the innovative communities of the future.   Inside the ICE House: https://www.theice.com/insights/conversations/inside-the-ice-house

Welcome to Episode 1263, the first episode in a special sub series on Cynthia Chaplin's show slot “Voices”. This sub series is called “Meet the Judges” in which Cynthia interviews the international panel of wine judges who will take part in the 5Star Wines & Wines Without Walls competition this March on the 28th to 30th, 2023. Today Cynthia sits down with Yannick Benjamin. About today's guest: Benjamin, a New York City-based sommelier, is the cofounder of Contento in East Harlem, which opened in 2021. He is also a co-founder and director of development for Wine on Wheels, an organization that helps recently disabled people. In 2003, a car accident left Benjamin paralyzed, but he pursued his dreams to attend college and become a sommelier. Having worked in his early years at Le Cirque, Jean-Georges, Felidia and Atelier at the Ritz Carlton, Benjamin went back to wine service at Le Dû's Wines for more than seven years and also became an accomplished athlete. Benjamin and partners opened Contento with the ethos and tagline “accessible for all.” It is a stunning example of quality hospitality designed with a broadly inclusive approach. If you want to learn more about today's guest, you can by visiting: Website: wineonwheels.org; contentonyc.com Instagram: @YannickBenjamin Facebook: @YannickBenjamin Twitter: @YannickBenjamin Linkedin: @YannickBenjam About today's Host: Cynthia Chaplin is a VIA certified Italian Wine Ambassador, a professional sommelier with FIS and the WSA, a member of Le Donne del Vino, and a Professor of Italian wine and culture. Born in the USA, she's lived in Europe since 1990. Italian wine, in particular rosé, is her passion. She works with embassies, corporations and private clients, creating and presenting tastings, events, seminars and in-depth courses. Cynthia is a wine writer, a judge at international wine and sake competitions, she consults with restaurants and enotecas developing comprehensive wine lists and food pairings, and she advises clients who want to curate an Italian wine collection. She currently works for Vinitaly International in Verona as a Project Manager, Educator, and the host of VOICES Series on The Italian Wine Podcast, focusing on diversity and inclusion in the global wine industry. To learn more visit: Facebook: Italian Wines in English Instagram: kiss_my_glassx Linkedin: https://www.linkedin.com/in/cynthia-chaplin-190647179/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Hey everyone! We've got such a great episode centered all around core values & instructor development. Noël's story is just amazing -- and the companies she's worked for has informed her hospitality strategy that is world class. We get into: Being a part of Soulcycle's initial training groups and not getting a teaching job “There's a very big difference between being able to teach a good class, and teaching your instructors to do the same” How her past experience working for the top hospitality brands, like Jean-Georges, informed her approach to hospitality When you hire someone, questions to ask yourself about their performanceWhat to do if you think you haven't done a great job at developing your instructors up to this point Keep up with Noel here! To keep up with me on instagram, follow me @foreverfriday.coTo learn more about my amazing community of small business owners, click here To join my newsletter for events, upcoming launches, and more, click here

On today's episode of All in the Industry®, Shari Bayer is on-location with chef Jean-Georges Vongerichten at the Tin Building by Jean-Georges, his sprawling culinary destination in lower Manhattan's historic Seaport. Jean-Georges is one of the world's most famous chefs, whose skills extend far beyond the kitchen. A savvy businessman and restaurateur, he is responsible for the operation and success of 60 restaurants worldwide, including his flagship Jean-Georges in New York City, which has two Michelin stars and four stars from The New York Times. Jean-Georges is involved in every aspect of his restaurants – the concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. He has also published several award-winning cookbooks, has made numerous TV appearances, and is a contributing chef to Shari's upcoming book, CHEFWISE, Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023). Today's show also features Shari's PR tip to aim for the epic; Industry News Discussion on the new Crypto Culinary Club - a collection of 10,000 different chef styled NFTs; plus, Shari's flashback Solo Dining experience from 2019 at Market by Jean-Georges at the W Hotel & Residences in Doha, Qatar.Image Courtesy of Jean-Georges Vongerichten - photo credit: Francesco TonelliListen 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.

with—Matteo Bologna and Sean O'Connor, Mucca—Original post with images at https://bit.ly/bnpodcast062

مدرسهٔ آنلاین نزدیکتر حمایت من در سایت حامی ‌باش کانال یوتوب من برای آموزش زبان   ترجمه شفاهی : مصطفی شالچی Matilda · Harry Belafonte    48.Jour J – 5 La serveuse en robe dos nu s'appelle Matilda. Elle est booonne. Jean-Georges lui a chanté la chanson de Harry Belafonte : Matilda she take me money and run Venezuela.   Je crois que je pourrais tomber amoureux d'elle si Alice ne me manquait pas autant. Au bar de Ses Roques, nous l'avons invitée à danser. Elle tapait dans ses mains mates, ondulait des hanches, sa chevelure tourbillonnait. Elle avait des poils sous les bras. Jean-Georges lui a demandé : — Pardon Mademoiselle, nous cherchons un endroit où dormir. Vous n'auriez pas de la place chez vous, por favor ? Elle portait une fine chaîne en or autour de la taille et une autre autour de la cheville. Malheureusement, Matilda n'a pas pris notre argent et ne s'est pas enfuie au Venezuela. Elle s'est contentée de rouler les joints avec nous, jusqu'à ce qu'on s'endorme à la belle étoile. Ses doigts étaient longs et agiles. Elle léchait le papier à cigarette avec application. Je crois que nous étions tous assez troublés, même elle.   De retour à la Casa, complètement raide, Matilda a saisi ma queue à bras-le-corps. Elle avait, une chatte géante mais musclée qui sentait les vacances. Ses cheveux puaient la sinsemilla. Elle criait si fort que Jean-Georges a rempli sa bouche pour la faire taire ; ensuite nous avons échangé les places avant d'éjaculer en chœur sur ses gros seins fermes. Juste après avoir joui, je me suis réveillé en sueur, mort de soif. Un véritable ermite ne devrait pas trop abuser de ces plantes exotiques.   Dans cinq jours cela fera trois ans que je vis avec Alice.   49.Jour J – 4 L'homme seul redevient préhistorique : au bout de quelques jours il ne se rase plus, ne se lave plus, pousse des grognements. Pour mener l'être humain vers la civilisation, il a fallu quelques millions d'années, alors que le retour au Néandertal prend moins d'une semaine. Ma démarche est de plus en plus simiesque. Je me gratte les testicules, mange mes crottes de nez, me déplace par petits bonds. À l'heure des repas, je me jette en vrac sur la nourriture et la dévore avec les doigts, mélangeant le saucisson et les chewing-gums, les chips au fromage et le chocolat au lait, le coca-cola et le vin. Puis je rote, pète et ronfle. C'est ça, un jeune écrivain français de l'avant-garde. Alice a débarqué par surprise. Elle a mis ses mains sur mes yeux au marché de la Mola, trois jours avant la date prévue de son arrivée. — Qui c'est ? — No sé. Matilda ? — Salaud ! — Alice ! Nous sommes tombés dans les bras l'un de l'autre. — Ben ça, pour une surprise, c'est une surprise ! J'étais obligé de dire ça ? — Avoue que tu ne t'y attendais pas, hein ? Et d'abord c'est qui cette Matilda ? — Oh rien… Une locale que Jean-Georges a branchée hier soir. Si cela n'est pas le bonheur, en tout cas cela y ressemble d'assez près : nous grignotons du Jabugo sur la plage, l'eau est tiède, Alice est bronzée, cela lui donne les yeux verts. Nous faisons la sieste l'après-midi. Je lèche le sel de mer sur son dos. Nous ne dormons pas tant que ça. Pendant l'amour, Alice m'énumère la liste des garçons qui l'ont suppliée de me quitter à Paris. Je lui narre en détails mon rêve érotique de la veille. Pourquoi toutes les femmes que j'aime ont-elles les pieds froids ?   Jean-Georges et Matilda nous rejoignent pour le dîner. Ils semblent très épris. Ils ont découvert qu'ils avaient tous les deux perdu leur père cette année. — Mais moi c'est plus grave car je suis une fille, dit Matilda. — Je déteste les filles amoureuses de leur père, surtout quand il est mort, dit Jean-Georges. — Les filles qui n'ont jamais été amoureuses de leur père sont frigides ou lesbiennes, précise-je. Alice et Matilda dansent ensemble, on dirait deux sœurs un peu incestueuses. Nous nous collons à elles. Il fait bon, ça aurait pu dégénérer, on se sépare à regret, mais on se rattrape chacun dans sa chambre. Avant de m'endormir, j'accomplis enfin un geste révolutionnaire : je retire ma montre. Pour que l'amour dure toujours, il suffit de vivre hors du temps. C'est le monde moderne qui tue l'amour. Si nous nous installions ici ? Rien ne coûte cher ici. Je faxerais des papiers à Paris, je demanderais des à-valoir à plusieurs éditeurs, de temps en temps j'expédierais une campagne de pub par DHL… Et l'on s'emmerderait à crever.   Bon sang, l'angoisse me reprend. Je sens venir le danger. J'en ai marre d'être moi. J'aimerais bien que quelqu'un me dise de quoi j'ai envie. Il est vrai que, de temps à autre, notre passion devient tendresse. La machination se remettrait-elle en branle ? Il faut repousser les endorphines. Je l'aime et pourtant j'ai peur qu'on s'ennuie. Parfois, nous jouons à être chiants exprès. Elle me dit : — Bon… Je vais aller faire les courses… À tout à l'heure… Je lui réponds : — Et après nous irons nous promener… — Cueillir du romarin… — Déjeuner sur la plage… — Acheter les journaux… — Ne rien faire… — Ou nous suicider… — La seule belle mort à Formentera, c'est de tomber de vélo, comme la chanteuse Nico. Je me dis que si nous plaisantons là-dessus, c'est que la situation n'est pas si grave. Le suspense augmente. Dans quatre jours cela fera trois ans que je vis avec Alice.

A Greenwich Village native, James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at Le Cordon Bleu in London and Paris then graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of some of New York's most storied restaurants including Babbo and Jean-Georges. In the spring of 2007, James joined the team at Eleven Madison Park as a line cook and was quickly promoted to sous chef. In 2010, James placed first in the Bocuse d'Or USA Competition; he then represented the United States at the international finals of the Bocuse D'Or in Lyon, France the following year where he placed 10th in the world. When he returned to New York, James was named chef de cuisine of Eleven Madison Park. Under his leadership, EMP received nearly every accolade bestowed on a restaurant including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the fall of 2013, the same year that it received one Michelin Star. He left The NoMad in 2017 to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York's Financial District. James opened Crown Shy, the first of those restaurants, in March 2019. Just six months after opening, the restaurant was awarded a Michelin star. After 18 months of pandemic-related delays, the pair opened SAGA – a fine-dining restaurant in the tiered spire of the building–in August of 2021. In October 2022, SAGA was awarded two Michelin stars. James is an active supporter of a number of charities working to eradicate childhood hunger in New York City including No Kid Hungry and ReThink Food, for which he sits on the Chef's Council. James has twice co-chaired the annual Chef's Benefit dinner for Cookies for Kids Cancer, a nationally-recognized organization that provides funding for pediatric cancer research. And he's a mentor for Ment'Or organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. In this episode, Michael and James discuss the mindset of leading a team in a high-stress environment, the key to establishing a positive company culture, and how to carve out time for yourself every single day.

مدرسهٔ آنلاین نزدیکتر حمایت من در سایت حامی ‌باش کانال یوتوب من برای آموزش زبان   ترجمه شفاهی : مصطفی شالچی Joe Dassin - L'été indien (1975)   II. TROIS ANS PLUS TARD À FORMENTERA   46. Jour J – 7 Casa Le Moult. Me voici à Formentera pour finir ce roman. Ce sera le dernier de la trilogie Marronnier (dans le premier, je tombais amoureux ; dans le second, je me mariais ; dans le troisième, je divorce et retombe amoureux. La boucle est bouclée). On a beau essayer d'innover dans la forme (mots étranges, anglicismes, tournures bizarroïdes, slogans publicitaires, etc.) comme dans le fond (nightclubbing, sexe, drogue, rock'n roll…) on se rend vite compte que tout ce qu'on voudrait, c'est écrire un roman d'amour avec des phrases très simples – bref, ce qu'il y a de plus difficile à faire. J'écoute le bruit de la mer. Je ralentis enfin. La vitesse empêche d'être soi. Ici les journées ont une durée lisible dans le ciel. Ma vie parisienne n'a pas de ciel. Pondre une accroche, faxer un article, répondre au téléphone, vite, courir de réunion en réunion, déjeuner sur le pouce, vite, vite, se grouiller en scooter pour arriver en retard à un cocktail. Mon existence absurde méritait bien un coup de frein. Se concentrer. Ne faire qu'une seule chose à la fois. Caresser la beauté du silence. Profiter de la lenteur. Entendre le parfum des couleurs. Tous ces trucs que le monde veut nous interdire. Tout est à refaire. Il faut tout réorganiser dans cette société. Aujourd'hui ceux qui ont de l'argent n'ont pas de temps, et ceux qui ont du temps n'ont pas d'argent. Échapper au travail est aussi difficile qu'échapper au chômage. L'oisif est l'ennemi public numéro un. On attache les gens avec l'argent : ils sacrifient leur liberté pour payer leurs impôts. Il devient de plus en plus évident que l'enjeu du siècle prochain sera de supprimer la dictature de l'entreprise. Formentera, petite île… Satellite d'Ibiza dans la constellation des Baléares. Formentera, c'est la Corse sans les bombes, Ibiza sans les boîtes, Moustique sans Mick Jagger, Capri sans Hervé Vilard, le Pays basque sans la pluie. Soleil blanc. Promenade en Vespa. Chaleur et poussière. Fleurs desséchées. Mer turquoise. Odeur des pins. Chant des grillons. Lézards trouillards. Moutons qui font mêêê. — Il n'y a pas de « mais », leur rétorque-je. Soleil rouge. Gambas a la plancha. Vamos a la playa. Lune orange. Gin con limon. Je cherchais l'apaisement, c'est ici, où il fait trop chaud pour écrire de longues phrases. On peut être en vacances ailleurs que dans le coma. La mer est remplie d'eau. Le ciel bouge sans cesse. Les étoiles filent. Respirer de l'air devrait toujours être une occupation à plein temps. C'est l'histoire d'un type qui s'enferme tout seul sur une île pour terminer un bouquin qui ne s'appelle pas Paludes. Le type mène une vie de dingue, cela lui fait tout drôle de se retrouver livré à lui-même, dans la nature, sans télévision, ni téléphone. À Paris, il est pressé, joue les dynamiques, ici ne bouge pas de la journée, se promène le soir, toujours seul. Barnabooth à Florence, Byron à Venise, le panda du zoo de Vincennes sont ses modèles. La seule personne à qui il dise bonjour est la serveuse de San Francesco. Le type porte une chemise noire, un Jean blanc, des Tod's. Boit des pastis et des gin-limon. Bouffe des chips et des tortillas. N'écoute qu'un seul disque : La Sonate à Kreutzer par Arthur Rubinstein. Hier on l'aurait même aperçu applaudir un but français dans le match France-Espagne, ce qui est de mauvais goût, mais courageux, quand on est le seul Français dans un bistrot, en Espagne, sur un port. Si vous croisiez ce type, vous penseriez sans doute : « Mais que fout ce con de Parisien à la Fonda Pepe hors saison ? » Cela me chagrine un peu, vu que le type en question, c'est moi. Alors, mettez-la un peu en veilleuse, merci. Je suis l'ermite qui sourit au vent tiède.   Dans une semaine cela fera trois ans que je vis avec Alice.     47.Jour J – 6 Bon, d'accord, quand Alice a quitté Antoine, puis quand nous avons déménagé pour vivre ensemble rue Mazarine (la rue où Antoine Blondin est mort), je ne vous cache pas qu'il m'arrivait d'être pris d'angoisse. Le bonheur est bien plus effrayant que le malheur. D'avoir obtenu ce que je désirais le plus au monde me combla de joie, et simultanément, me plongea dans le doute. Referais-je les mêmes erreurs ? N'étais-je qu'un romantique cyclique ? Maintenant qu'elle était là, en voulais-je vraiment ? Deviendrais-je trop tendre ? M'arrivait-il de m'ennuyer avec elle ? Quand est-ce que j'arrêterais de me prendre la tête, bordel de merde ? Antoine voulait me tuer, la tuer, se tuer. Notre couple se bâtissait sur les cendres d'un double divorce, comme s'il fallait se repaître de deux sacrifices humains pour construire un nouvel amour. Schumpeter appelait cela la « destruction créatrice », mais Schumpeter était économiste, et les économistes sont rarement des sentimentaux. Nous avons détruit deux mariages pour rester unis, tel le blob qui absorbe ses victimes pour s'agrandir. Le bonheur est une chose si monstrueuse que, si vous n'en crevez pas vous-même, il exigera de vous au moins quelques assassinats.   Jean-Georges est venu me rejoindre à Formentera. Ensemble, nous refaisons le monde, puis rendons visite aux poissons sous la mer. Il rédige une pièce de théâtre, et boit donc autant que moi.   Poème à lire en état d'ivresse : À Formentera Tu fermenteras.   Nous croisons de vieux couples de hippies défoncés, qui sont restés ensemble, ici, depuis les années soixante. Comment ont-ils fait pour tenir si longtemps ? J'en ai les larmes aux yeux. Je leur achète de l'herbe. Avec Jean-Georges, nous picolons dans les troquets, en jouant au billard. Il me raconte ses amours. Il vient de rencontrer la femme de sa vie, il est heureux, pour la première fois. — Aimer : nous ne vivons pour rien d'autre, dit-il. — Et faire des enfants ? — Pas question ! Donner naissance à quelqu'un dans un monde pareil ? Criminel ! Egoïste ! Narcissique ! — Moi, les femmes, je leur fais mieux qu'un enfant : je leur fais un livre, proclame-je en levant le doigt. Nous jetons des œillades à la serveuse. Elle est à croquer, porte un boléro, sa peau mate est légèrement duveteuse, grands yeux noirs, se tient cambrée, farouche comme une squaw. — Elle ressemble à Alice, dis-je. Si je couchais avec elle, je serais quand même fidèle. Alice est restée à Paris, et viendra me rejoindre ici dans une semaine.   Dans six jours cela fera trois ans que je vis avec elle.      

This episode features Steven Meir, the founder of Bon Vin Selections. He grew up in Atlanta and graduated from the University of Georgia, but he got his start in the hospitality and fine dining industry when he moved to Vail, CO after college. His wine journey later took him to New York City in 2006 where he began working as a sommelier in fine dining restaurants including Babbo, Daniel, and Jean-Georges. With an opportunity to later move into distribution, he worked at Michael Skurnik Wines from 2009-2021 as a Manhattan-based sales rep. We talk about the skills he gained in these various roles and what eventually led him to moving back to Atlanta in 2021 to begin building his own wine distribution brand. Steven officially launched Bon Vin Selections in March 2022, and since then he's been building his brand and connecting with the Atlanta wine community in a very impactful way. We discuss some of the challenges of wine distribution related to laws and regulations in the state of Georgia, but we also talk about why it's such an exciting time to bring new suppliers into the Georgia market. You can follow @bonvinselections on social media to learn more about Steven's wines, producers, and tasting events, and you can check out www.bonvinselections.com for information about his portfolio. Recorded November 19, 2022 This episode is generously sponsored by Diane Carpenter and Ross Knoll Vineyard: https://www.dianecarpenter.org/wines --- Support this podcast: https://anchor.fm/acorkintheroad/support

مدرسهٔ آنلاین نزدیکتر حمایت من در سایت حامی ‌باش کانال یوتوب من برای آموزش زبان   ترجمه شفاهی : مصطفی شالچی   41.Conjectures Alors il s'est passé une chose terrible : j'ai commencé à garder mes chaussettes pour dormir. Il fallait réagir, sans quoi bientôt je me mettrais à boire ma propre urine. Je me retournais dans mon lit en songeant à ce que m'avait dit Jean-Georges. Et s'il avait raison ? Il fallait rappeler Anne. Après tout, puisque Alice ne voulait pas venir, j'avais peut-être eu tort de divorcer. Tout n'était pas perdu : beaucoup de gens retombent amoureux de leur époux le lendemain du divorce. Tiens : Adeline et Johnny. Non, mauvais exemple. Euh, Liz Taylor et Richard Burton. Pas tellement mieux. Je pourrais récupérer Anne. Il fallait récupérer Anne. Tout était rattrapable. Nous n'avions pas tout essayé. Nous allions tout essayer. À force de ne pas se parler pour se ménager l'un l'autre, nous nous étions quittés sans rien nous dire. Nous serions ensemble, à nouveau, et ririons bientôt en évoquant notre séparation. Nous en avions vu d'autres. Non, à la réflexion, nous n'en avions pas vu d'autres. Autrefois les mariages résistaient à ce genre de passades. Aujourd'hui les mariages sont des passades. La société dans laquelle nous sommes nés repose sur l'égoïsme. Les sociologues nomment cela l'individualisme alors qu'il y a un mot plus simple : nous vivons dans la société de la solitude. Il n'y a plus de familles, plus de villages, plus de Dieu. Nos aînés nous ont délivrés de toutes ces oppressions et à la place ils ont allumé la télévision. Nous sommes abandonnés à nous-mêmes, incapables de nous intéresser à quoi que ce soit d'autre que notre nombril. J'ai tout de même échafaudé un plan. J'espérais ne pas être obligé d'en arriver à cette extrémité mais le départ d'Alice en vacances avec son mari mérite une riposte nucléaire. Cette fois on jette la dignité à la rivière. Mon plan, c'est de rappeler Anne. Je décroche le téléphone avec un sourire que je voudrais machiavélique et qui n'est qu'intimidé.   42. L'émouvant stratagème — Ça fait combien de temps qu'on ne s'est pas vus ? ai-je demandé à Anne en tirant sur la table du restaurant pour qu'elle puisse s'asseoir sur la banquette. Avant, nous aimions dîner côte à côte dans cette brasserie, mais avant c'était avant, et ce soir nous dînons face à face. Elle m'observe avec curiosité avant de répondre : — Quatre mois, une semaine, trois jours, huit heures et (elle dit cela en vérifiant sur sa montre) seize minutes. — Et quarante-trois secondes, quarante-quatre, quarante-cinq… Nous commençons par occuper la conversation avec toutes les choses qui permettent d'éviter l'essentiel : nos métiers, nos amis, nos souvenirs. Comme si tout ce qui s'est passé n'avait pas eu lieu. Mais Anne voit bien que je suis malheureux, et ça la rend malheureuse de ne pas en être la cause. Au dessert, énervée, elle m'agresse un peu. — Bon, tu ne m'as pas invitée à dîner pour qu'on se raconte des histoires de vieux amis. Qu'est-ce que tu veux me dire ? — Eh bien… Il y a des affaires à toi à la maison, je me demandais si tu voulais venir les récupérer. Et en même temps, on aurait pu en profiter pour passer le week-end ensemble et voir si… — Hein ? T'es tombé sur la tête ou quoi ? On est divorcés mon vieux ! Je vois très bien que ce n'est pas moi dont tu es amoureux, et puis merde, je ne suis pas un jouet que tu peux trimballer ! — Chut ! Pas si fort… Je m'adresse à nos voisins de table : — Nous sommes divorcés, je viens de lui proposer de partir en week-end et elle a refusé. Voilà, ça va, vous savez tout. Vous pouvez arrêter d'écouter maintenant ? Ou alors votre vie avec cette radasse en face de vous est tellement merdique que vous avez besoin d'écouter celle des autres ? Le voisin se lève, moi aussi, nos femmes nous séparent, bref, il y a de l'action dans ce bouquin. Puis je paie l'addition et nous sortons du restaurant. Dehors, il fait encore plus nuit qu'avant. Dans la rue, nous faisons quelques pas en rigolant. Je lui demande pardon. Elle me dit que ça va. Elle semble accepter cette rupture mieux que moi. — Marc, il est trop tard. Nous avons atteint un point de non-retour. J'aime quelqu'un, et toi aussi : nous n'avons plus rien à faire ensemble. — Je sais, je sais, je suis ridicule… Je me disais qu'on aurait pu réessayer… Tu es sûre que tu ne veux pas que je te raccompagne ? — Je sais, je sais, je suis ridicule… Je me disais qu'on aurait pu réessayer… Tu es sûre que tu ne veux pas que je te raccompagne ? — Non, merci, je vais prendre ce taxi… Marc, je vais te donner un tuyau pour tes rapports avec tes prochaines femmes. Il faut que tu apprennes à te mettre à leur place. Et puis soudain, au moment de se séparer, l'émotion monte. Nous retenons nos larmes, mais elles coulent à l'intérieur de nos visages. Son rire d'enfant, je ne l'entendrai plus. Mon successeur en profitera à ma place, s'il la fait rire. Anne est devenue une étrangère. Nous nous quittons pour poursuivre notre chemin, chacun de son côté. Elle monte dans le taxi, je referme doucement la portière, elle me sourit à travers la vitre, et la voiture s'éloigne… Dans un beau film, je me mettrais à courir après le taxi sous la pluie, et nous tomberions dans les bras l'un de l'autre au prochain feu rouge. Ou bien ce serait elle qui changerait d'avis, soudain, et supplierait le chauffeur de s'arrêter, comme Audrey Hepburn/Holly Golightly à la fin de Breakfast at Tiffany's. Mais nous ne sommes pas dans un film. Nous sommes dans la vie où les taxis roulent. On quitte d'abord la maison de ses parents, et ensuite, parfois, on quitte la maison de son premier mariage, et c'est toujours la même peine qu'on ressent, celle de se sentir, une fois pour toutes, orphelin.  

Listen as Raven Heyward, founder and host of DiversifyHER, converses with Saniyah Jean-Georges. Saniyah is a sophomore attending Rutgers University majoring in Business and Marketing, minoring in Computer Science. Saniyah is also a recipient of the Visa Black Scholars and Jobs Program with the Thurgood Marshall College Fund . Saniyah is the founder and owner of Saniyah Spices and is very passionate about her business!Connect with Saniyah and shop with Saniyah Spices!https://www.saniyahsspices.com/Ig: saniyahsspicesBe sure to learn more about the Visa Black Scholars and Jobs Program Scholarship :https://www.tmcf.org/students-alumni/corp-scholar-programs/visa-black-scholars-jobs-program/

مدرسهٔ آنلاین نزدیکتر حمایت من در سایت حامی ‌باش کانال یوتوب من برای آموزش زبان   ترجمه شفاهی : مصطفی شالچی Johnny Hallyday - Seul 40.Conversation dans un palace Jean-Georges ne m'a jamais vu comme ça. Il tente désespérément d'égayer la conversation, comme on tend la main à un naufragé. Nous sommes au bar d'un grand hôtel mais je ne sais même plus lequel car nous les avons tous écumés. Je lui demande : — Dis, tu crois que l'amour dure trois ans ? Il me regarde avec pitié. — Trois ans ? Mais c'est énorme ! Quelle horreur ! Trois jours, c'est amplement suffisant ! Qui t'a mis cette ânerie dans la tête, petit moussaillon ? — Il paraît que c'est hormonal, enfin, biochimique, quoi… Au bout de trois ans c'est fini, on n'y peut rien. Tu trouves pas ça triste ? — Non mon toutou. L'amour dure le temps qu'il doit durer, ça m'est égal. Mais si tu veux qu'il dure, je crois qu'il faut apprendre à s'ennuyer bien. Il faut trouver la personne avec qui l'on a envie de s'emmerder. Puisque la passion éternelle n'existe pas, recherchons au moins un ennui agréable. — Oui, tu as peut-être raison… Tu crois que ça me passera un jour de courir après des apparitions ? — Oui mon poulet. Tu prends le problème à l'envers. Plus on cherche à être passionné et plus on est déçu quand ça s'arrête. Ce qu'il faut, c'est chercher l'ennui, comme ça tu seras toujours surpris de ne pas te faire chier. La passion ne peut pas être « institutionnelle », c'est l'ennui qui doit être la normale – et la passion une cerise sur le gâteau. Tu sais, la peur de l'ennui… — … C'est déjà la haine de soi… Je sais, tu me l'as dit et répété… Pff… Quand je vois tous ces couples d'amis qui se détestent, s'ennuient, se trompent, tirent la gueule et restent ensemble juste pour faire durer leur mariage, je ne regrette pas de divorcer… Au moins, moi, je garderai une belle image de mon histoire. — Ma petite gouape, je te parle pas d'Anne mais d'Alice. Tu fantasmes sur elle alors que tu ne la connais même pas. Voilà, c'est ça ta maladie : tu aimes quelqu'un que tu ne connais pas. Est-ce que tu crois que tu la supporterais si tu devais vivre avec elle ? Pas sûr : ce qui vous excite, c'est de ne pas pouvoir être ensemble. Moi, si j'étais toi, je rappellerais Anne. — Jean-Georges ? — Quoi, mon zouzou ? — Dis pas de conneries. On se reprend deux verres ? — OK si c'est toi qui raques. — Jean-Georges, je peux te poser une question ? — Dis toujours. — Tu as déjà souffert par amour ? — Non, tu le sais bien. Je ne suis jamais tombé amoureux. C'est mon grand malheur. — Parfois je t'envie. Moi, je ne suis jamais resté amoureux, c'est pire. Son silence m'a fait regretter de lui avoir posé cette question. Un nuage voile ses yeux détournés. Sa voix se fait plus grave : — Arrête de renverser les rôles, petite frappe. C'est moi qui t'envie, tu le sais très bien. Moi je souffre depuis ma naissance. Tu découvres en ce moment une douleur que j'aimerais bien connaître. Changeons de sujet, si tu veux bien. Et voilà, mon malheur est contagieux. Maintenant on est deux à avoir le blues, nous voilà bien avancés. — Tu crois que je suis un salaud ? — Mais non, mais non. Tu fais ton apprentissage, tu n'es qu'un petit amateur, mon chou à la crème. Tu as encore quelques progrès à faire. Par contre… — Par contre quoi ? — Par contre, t'es vraiment un gros pédé de la fesse et je vais tout de suite t'attraper par le petit orifice. Là-dessus ce sagouin m'empoigne et nous roulons par terre en renversant la table, les verres et les fauteuils dans un grand éclat de rire, pendant que le barman cherche frénétiquement dans l'annuaire le téléphone des urgences psychiatriques de l'hôpital Sainte-Anne.

Looking at a hopefully post-pandemic New York from all different angles—the vibe-drenched streets of Dimes Square, a festival stage in Chelsea, Jean-Georges's lastest masterwork in the South Street Seaport, and the moments after a could-have-been-worse car crash on the West Side Highway—Dave's offering up some predictions of what's next for his hometown. Then, to round things out, Chris and Noelle tag in for a whirlwind MOIF, covering such timeless topics as driving snacks, post-apocalyptic In-N-Outs, National Yorkshire Pudding Day, Dutch babies, and the beauty of Kidz Bop K-pop. Hosts: Dave Chang and Chris Ying Guest: Noelle Cornelio Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mentors are key! Emily Kaley talks all about her incredible mentors that have helped her become the Sport RD that she is today! Emily has a unique path that will inspire and motivate anyone that listens. Emily Kaley, MS, RDN, CSSD, LD, ISAK 2 is in her 7th year as a Sports Dietitian and just finished up her first season with the Washington Nationals as their MiLB Performance Nutrition Coordinator and the Nationals first full-time dietitian within the organization. Emily joined the Nationals after two seasons with the New York Mets as their MiLB Performance Nutrition Coordinator and the organizations first full-time dietitian (2019-2020). In 2021 Emily was invited to assess the next generation of baseball talent at the inaugural MLB Draft Combine where she completed ISAK skinfold measurements on all draft players. From 2017-2018, she served as Madison Square Garden's first assistant performance dietitian working with the Knicks, Rangers, Liberty, Westchester Knicks and Hartford Wolfpack. She worked as an assistant performance dietitian within the Chicago Cubs organization in 2017, and worked for the United States Olympic Committee Swimming and Track & Field teams as a sports nutrition consultant leading up to Rio 2016. Emily graduated from Simmons College in Boston, Mass. in 2013 where she played lacrosse. In 2017, she received her master of Sports Nutrition from the University of Colorado – Colorado Springs and went on to Culinary School at Culinary Tech Center in Manhattan where she obtained her certificate in commercial cooking and catering and completed her externship under French Chef, Jean-Georges. Emily greatly enjoys cooking and exercising, she was also bit by a huge travel bug and likes to explore and experience different cities and countries as much as possible. You'll find Emily in Brooklyn, NY with her family and cute baby nephew during the offseason! This episode is sponsored by Momentous! Visit their website at livemomentous.com and use the code RDSNIPPETS20 at checkout to get 20% off your order!

Today on the podcast, I sync up up with Neal Harden, the Executive Chef at AbcV, one of my fave restaurants here in NYC. Neal is also Chief of Plant Based Development for Jean-Georges. Located on the boarder of Flatiron & Union Square, ABCV opened in 2017 with the pioneering concept of pairing innovative delicious plant-based vegetarian and vegan cuisine with an elevated high end dining experience, brought to life by the super talented team of Jean-Georges Vongericthen, ABC Carpet & Home's Paulette Cole and Chef Neal Harden. During our conversation Neal and I sync up about the inspiration behind the incredible plant-based vegetarian and vegan cuisine, how Neal's career as a chef began, the groups newest restaurants at The Tin Building in NYC's South Street Seaport, and of course I get the scoop on the exercise and workouts that fuel Neal for success. P.S. My fave dishes include: Dosas with avocado, microgreens and cashew yogurt Whole roasted cauliflower, turmeric tahini, date molasses, pomegranate, red zhug, fresh herbs, pistachio Beluga lentils sautéed in black vinegar and aromatic chili oil, lemon braised fingerling yam, radish & cilantro stems. There is also a full bar with and organic and and biodynamic wine and locally crafted spirits, non-alcoholic beverages, smoothies, juices, and Kombucha. CONNECT AbcV on Instagram Neal Harden on Instagram Marni On The Move Instagram, Facebook, TikTok, LinkedIn, or YouTube Marni Salup on Instagram and Spotify OFFERS AG1 by Athletic Greens: Get 5 free travel packs and a year's supply of vitamin D with your first purchase at AthleticGreens.com/MarniOnTheMove InsideTracker: Get 20% percent off today at InsideTracker.com/marnionthemove SUPPORT THE PODCAST Leave us a review on Apple. It's easy, scroll through the episode list on your podcast app, click on five stars, click on leave a review, and share what you love about the conversations you're listening to. Tell your friends to what you love on social. Screenshot or share directly from our stories the episode you're listening to, tag us and the guests, and use our new Marni on the Move Giphy! SUBSCRIBE TO OUR NEWSLETTER Sign up for our weekly newsletter, The Download for Marni on the Move updates, exclusive offers, invites to events, and exciting news!  

On a bounteous, bento box-style multi-segment episode, Dave delves into a few recent home-cooking successes before turning to a whirlwind assessment of the fast-food french fry landscape (23:00) and finishing off with a few ways forward for restaurants in our image-saturated age (41:45). Also discussed: cultural chewiness preferences, Dave's favorite protein, family-friendly jangjorim, mapo tofu, 'Top Gun', 'The Birth of Tragedy', Jean-Georges's steakhouse, the next dining hotbeds, and making food that people will wait in the rain for. Host: Dave Chang Producers: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode, Jaimie and Abby are hosted by the extraordinary Dee Patel, the Hermitage Hotel's first female Managing Director in the hotel's 111-year history. Patel began her career at the Hermitage Hotel in the rooms division and quickly rose through the ranks to General Manager before earning her current historical position. One of Nashville's most influential voices and advocates for women and diversity, Dee has served on over 18 civic and community boards and earned a gamut of accolades, including Nashville Business Journal Power 100, NBJ Women of Influence, NFocus Nashville's Most Powerful Women, and NBJ 40 Under 40. Charming and humble, relatable and inspirational, Dee shares her journey to success with Jaimie and Abby, including graduating with her Bachelor's degree at only 19 years old, her experiences as a woman in a male-dominated industry, and her other successful career: being a mom of two. Thank you to the Hermitage Hotel for hosting Out of Bounds with Jaimie and Abby at their new glamorous dining destination, Drusie & Darr, a culinary partnership with Michelin-starred Jean-Georges, serving approachable and seasonally-driven cuisine. Connect with Us! Jaimie and Abby: @jaimieandabby The Hermitage Hotel: @hermitagehotel Drusie & Darr: @drusieanddarr

Welcome to Episode 883; 8 Practical Ways to Improve Your Winery Website for Consumers, with Mike Madaio IWA, Yannick Benjamin Welcome to Wine2Wine Business Forum 2021 Series. The sessions are recorded and uploaded on Italian Wine Podcast. wine2wine is an international wine business forum, held annually in Verona Italy since 2014. The event is a key reference point for wine producers and a diverse variety of wine professionals eager to develop and grow their wine business worldwide. About today's session: Join Mike as he reviews best practices for digital customer experience (site design, navigation and more) as they relate to winery websites. During the session, he'll present 8 concrete suggestions for improving your informational website for consumers, with plenty of real-life examples. About the Speaker Mike Madaio, is a wine journalist and Vinitaly International Academy Italian Wine Ambassador. He currently serves as editor for the Italian Wine Unplugged vlog series, “Mamma Mia… che Buono!”, and his writing has appeared in publications such as Wine Enthusiast, VinePair and Palate Press. In addition, Mike has spent nearly 20 years working with one of the world's leading interactive omnichannel retailers, developing industry-recognized expertise in digital commerce and online customer experience. Find out more about today's speaker: Instagram: @lifeattable Twitter: @lifeattable LinkedIn: https://www.linkedin.com/in/madaio/ About the Moderator: Yannick Benjamin is a restaurateur and veteran in the wine and hospitality Industry with over twenty-five years experience. He is a proud New Yorker born into a family of French restaurateurs. He knew that hospitality was his calling from a young age. Yannick worked at The University Club, Le Cirque, Oceana, Jean-Georges, Atlas, Felidia, and Atelier at the Ritz-Carlton. To find out more: Website: wineonwheels.org; contentonyc.com Instagram: @YannickBenjamin Facebook: @YannickBenjamin Twitter: @YannickBenjamin Linkedin: @YannickBenjamin Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, cin cin!

MJ's guest today has been named by The New York Times as the “foremost authority on hamburgers,” and “America's biggest burger name,” by Eater LA; he's a well-traveled Emmy Award-winning freelance filmmaker, author, and photographer - George Motz. George shot, produced, edited, and directed his documentary, Hamburger America which was nominated for a James Beard Award and recognized by the US National Archives as an integral part of American food history. In 2016, George authored his first cookbook, “The Great American Burger Book.” He hosted and co-executive produced Travel Channel's Burger Land, based on his book “Hamburger America, a State-by-State Guide to Great Burger Joints.” You can watch George on his show Burger Scholar Sessions on Complex Media's First We Feast, now in its 5th season. In this episode, MJ and George discuss his time at Catholic University, his career in commercial photography and filmmaking. George gives us a history lesson in the origins of the original burger, and talks about some of the best burgers (without playing favorites) in the Midwest and out West, including In-N-Out Burger's Double-Double to the Triple Double. George discusses his documentary Hamburger America, his Motz Burger pop-up, wherein 2 hours he sold over 150 burgers from his burger window slide at his Brooklyn home; his Niche Niche pop up where Jean-Georges stopped by and why he started The Food Film Festival. Grill or pan-fry a burger your way and grab a cold one because this is a juicy one! A huge thank you to George Motz! Follow him on IG at @motzburgerCheck out his website: georgemotz.com Watch his current episode https://www.youtube.com/watch?v=t0AH7h9zZ_4 This episode's in-studio wine:Garnier et Fils Chablis 2019Ragtime Rye - New York Straight Rye Whiskey_____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Taub Family Selections. Taub Family Selections is a dynamic fourth generation, family-owned wine import company with a truly enviable portfolio of fine wines from 11 countries. They are proud to represent an exceptional portfolio of high quality, terroir centric and historic producers from around the world, including Italy and France - where they have an exciting roster of burgeoning vignerons from Burgundy coming your way soon. Learn more at www.taubfamilyselections.comThank you to our sponsor: Independence Wine and Spirits - or IWS. IWS is one of the hot up-and-coming distributors of fine wines and spirits headquartered in New York City. Like Taub Family Selections, IWS is owned by the Taub family, who have re-entered the NY wholesale market, bringing the family back to its roots in distribution where they held court from 1951 – 2004.To learn more about IWS go to: https://independencewine.com See acast.com/privacy for privacy and opt-out information.

In this episode, Mike sits down with Augusta's favorite dough-boy, Chef Jeremy Miller. Chef Jeremy is the founder and Head Chef of Haute Doughnuts. Haute Doughnuts is a vegan doughnut bakery with what Mike call's "the best doughnuts he's ever had". The creativity Chef Jeremy and his Wife (Cara, who he admits is the creative one) display is an accomplishment in and of itself; let alone how good they make these doughnuts taste. Chef Jeremy details his life travels from hiking the Appalachian Trail to working in some of the most prestigious restaurants in the United States. He has worked with some of the most world-renowned  Executive Chef's like Gunter Seeger, Jean Georges, and Thomas Keller (French Laundry). His story is truly incredible and inspiring so please help me shine some light on him and his doughnut shop by following them on Instagram and sharing their website!Chef Jeremy Miller: https://www.instagram.com/chefjeremymiller/Haute Doughnuts: https://www.instagram.com/hautedoughnuts/Haute Doughnut's Website: https://www.haute-doughnuts.com/Links Below! Insta: https://instagram.com/forthenation_podcastFacebook: https://www.facebook.com/forthenationpod/Website: https://forthenationpod.comSupport the show (https://www.paypal.com/donate?hosted_button_id=K9TPU322AKFWW)

This is the fourth episode of our Sales and Marketing Series. Jay is the Executive Director of Once Upon a Time, a full-service creative agency that specializes in branding, advertising, graphic design, and website development for prominent clients in luxury hospitality. The connection between branding and operations is not often discussed but it's a link that is fundamental to the success of virtually any business. If you make the effort of defining a brand and creating a story that entices customers to spend money with you but once on site that experience falls short of their expectations, over time you can do irreparable harm to the brand's identity. That's why I wanted to end our Sales and Marketing series with a discussion about branding and storytelling. This brings the four episodes full circle and demonstrates how every position is connected and everyone is working towards the same goal. That's how the best hotels in the world do it, and that's how you can be successful in your own property. Jay shares some incredible insight on what goes into creating a brand, how brand identity and consistency are connected, how to stand out from the other properties in your comp set and much more. About JayJay Schwartz has over 25 years' of design experience in brand development, user interface, and creative direction in the hospitality and luxury industries. Jay was the founder of IdeaWork Studios, now Once Upon a Time Hospitality. Hotels benefiting from Jay's expertise include: 11 Howard, The Darcy, Gansevoort Hotel Group, Gramercy Park Hotel, Gurney's Resorts, Hersha Hospitality Group, Hard Rock Hotels, Ian Schrager Company (EDITION and PUBLIC), The Jaffa, and The NoMad Hotel. He also plans and designs creative for Jean-Georges, Eric Ripert, Daniel Boulud, Daniel Humm, Charlie Palmer, Andrew Carmelini, and many other renowned chefs.  LinksWebsite: https://www.onceuponatime.agency/hospitality (https://www.onceuponatime.agency/hospitality) LinkedIn: https://www.linkedin.com/in/jayschwartz/ (https://www.linkedin.com/in/jayschwartz/) --- Thank you to Breezeway for sponsoring this episode. If you're looking for an operations software platform that will make an immediate impact on your business, visit http://breezeway.io/provenprinciples (breezeway.io/provenprinciples) to learn more. --- For past episodes, show notes or if you've got a story that might make a great episode, head over to https://www.theprovenprinciplespodcast.com/ (theprovenprinciplespodcast.com). We'd love to hear from you. You can subscribe to the show wherever you get your podcasts, even on YouTube... and if you haven't already, don't forget to leave us a rating and a review.  Thanks for listening to The Proven Principles Hospitality Podcast.

Yannick Benjamin was born and raised in the heart of New York City. His parents immigrated from France and worked in the hospitality business. Over his formative years, he also developed an affinity for the restaurant/hospitality industry, and at age 13 decided to dedicate his life to it. Yannick worked in his early years at Le Cirque, Jean-Georges, Felidia and Atelier at the Ritz Carlton. In 2003 he was in a car accident which left him paralyzed from the waist down. Driven to continue working in the field he loved, now from a wheelchair however, he has blazed a trail for others to follow. In so much, Yannick is a co-founder and director of development for Wine on Wheels, an organization that helps recently disabled people. Earlier this year, Benjamin and partners opened the barrier free restaurant Contento (in East Harlem, New York), with the ethos and tagline “accessible for all". Among the things which make it just that are menus which help the visually impaired, and tables and sections of the bar which are designed specifically for wheelchair users. Yannick was kind enough to carve out some time from his busy schedule to join me on this week's QuadCast.