Podcasts about joel robuchon

On this week's episode, Al pays a visit to Bourbon Steak's new executive chef, Josh Smith, to find out what he has in mind for the Michael Mina steakhouse at the Four Seasons Hotel. We also chat with Clique's Mustafa Abdi about the beginning of pool season at the Durango resort, catch up with All'Antico Vinaio founder Tommas Mazzante to discuss their current and future Vegas locations, and talk Vegas Unstripped with Kim Owens, John Church and Steve Kestler. And if you like our restaurant reports, we have several this week, ranging from Joel Robuchon to McDonalds. (How's that for variety?)

Check out Steve Turk's new book, Hospitality Unlocked: Advice, Strategies, and Insider Secrets from 75 of the World's Top Hospitality Leaders, available now on Amazon: https://a.co/d/8JC16xJ.In this episode of the Hospitality Mentor Podcast, host Steve Turk interviews Gerald Chin, Head of Culinary for the Mina Group. Starting his journey at Carvel Ice Cream on Long Island during high school, Chin shares his fascinating transition from a scooper to an executive chef. His career chronicles include stints at some of the most prestigious kitchens including Tavern on the Green, CIA (Culinary Institute of America), and working under the legendary chef Joel Robuchon. Gerald also touches upon his significant roles at various Michael Mina establishments, the challenges of transitioning to a corporate role, and his exciting new prospects within the Mina Group. Reflecting on his journey, Chin emphasizes the importance of passion, continuous learning, and the value of writing everything down. Join us to hear his inspiring story of resilience, growth, and the pursuit of culinary excellence.00:00 Introduction to the Hospitality Mentor Podcast00:32 Exciting News: Hospitality Unlocked Book Release01:08 Meet Gerald Chin: Head of Culinary for the MENA Group01:28 Gerald's First Job: Carvel Ice Cream03:47 Vocational School and Culinary Beginnings05:34 First Real Restaurant Job: The Weeping Willow09:05 Tavern on the Green: A Culinary Bootcamp14:08 Judson Grill and the Path to Culinary School16:04 Culinary Institute of America: The Hogwarts of Culinary Schools21:02 From Switzerland to Las Vegas: Joining Bradley Ogden27:28 Achieving a Dream: Working at Robuchon32:15 Exclusive Dining at MGM33:32 Transition to Executive Chef33:46 Opening an Italian Restaurant35:37 Challenges and Realizations36:09 Joining RM Seafood38:09 The Opportunity with Darden Group39:28 Cosmopolitan and Family Life41:21 Joining the Mina Group45:47 Corporate Chef Responsibilities47:35 Balancing Travel and Family49:30 Current Role and Future Plans58:13 Advice for Aspiring Chefs01:00:13 Conclusion and Gratitude

Chef Eric Fraudeau knew he loved cooking at an early age, thanks to his grandmother and her farm. After traveling the world, cooking in places like Alcapulco, Cabo San Lucas, Montréal, and New York, and working in the kitchens of Alain Ducasse and Joel Robuchon, Eric returned to Paris and opened his own English language cooking school. This year, Cook'n with Class celebrates its 17th year. Eric believes that to truly understand a culture, you need to know its food. So, what does his food say about the French culture and how have his travels shaped the way he says it? Listen now to find out! https://cooknwithclass.com/https://www.facebook.com/CooknWithClass/https://www.instagram.com/cooknwithclass.paris/https://www.tiktok.com/@cooknwithclass.parisJoin us on Patreon: patreon.com/parisundergroundradio Find Us OnlineWebsite: https://parisundergroundradio.com/cityofmusesFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/ CreditsHost and Producer: Jennifer Geraghty. https://parisundergroundradio.com/jenniferfoxgeraghty @jennyphoria; Website: http://jennyphoria.comMusic CreditsBeyond Inspiration juqboxmusic License: 1F36635C-8CE84C39-98B2531B-FEAA8727 About UsWho will be the world's next Salvador Dali, Thierry Mugler, or Josephine Baker, launching a new wave of the avant-garde? How are new artforms created, developed, honed? And where exactly do today's artists and creatives find their inspirations?   Each week, join City of Muses host Jennifer Geraghty as she sits down with contemporary artists, poets, dancers, designers, and performers to explore what inspires them, what their creative processes are like, where their ideas come from, and how Paris has helped or hindered their dreams come true. Inspiration and creativity meet in Paris, the City of Muses.

Send us a Text Message.Join us as we dive into the journey of Eigen Ting, co-founder of a Sucre du Jour, a French fine patisserie, as he navigates the challenges of starting a business in a niche market, learning to navigate life after the death of his mother and travelling around the world in the hospitality industry. In this episode, we explore his experiences, becoming independent at an early age, and the hurdles he faced in the culinary world.- Starting a bespoke cake business with minimal capital and secondhand equipment.- The significance of building a community and understanding cultural backgrounds through sweets.- Overcoming the challenges of finding a location and capital amid COVID-19.- The impact of family dynamics on career choices and personal growth.- Insights on working with a partner in the same industry and managing dynamic roles.Show Note Links:Sucre du Jour website: https://www.sucredujourofficial.com/online-orderingInstagram: https://instagram.com/sucre.du.jour?igshid=ZGUzMzM3NWJiOQ==Eigen Ting: https://www.instagram.com/eigenting/

In this episode, Chef Ryan Brown shares his remarkable culinary journey, starting from his early days in Montreal to becoming a prominent chef in London. Ryan recounts his beginnings in a Chinese catering company at the age of 14 and his experiences in various kitchens, from a local diner to a prestigious golf club in Muskoka. His journey took him to France, working in a Michelin-starred restaurant, and then to Napa Valley's Bouchon. Eventually, Ryan landed in London, where he worked for Joel Robuchon and other renowned establishments. The episode also highlights Ryan's transition into mentorship, his current ventures with Union 38, and his advice for aspiring chefs to cultivate hobbies and interests beyond the kitchen.

In this episode, Chef Ryan Brown shares his remarkable culinary journey, starting from his early days in Montreal to becoming a prominent chef in London. Ryan recounts his beginnings in a Chinese catering company at the age of 14 and his experiences in various kitchens, from a local diner to a prestigious golf club in Muskoka. His journey took him to France, working in a Michelin-starred restaurant, and then to Napa Valley's Bouchon. Eventually, Ryan landed in London, where he worked for Joel Robuchon and other renowned establishments. The episode also highlights Ryan's transition into mentorship, his current ventures with Union 38, and his advice for aspiring chefs to cultivate hobbies and interests beyond the kitchen.

Habían pasado muchas cosas antes. En 1995 Joel Robuchon se retira, el la cumbre gastronómica mundial, y señala a Adriá como su sucesor. Más de 10 grandes cocineros en la vanguardia se habían reunido en lo que algunos denominarían "la cocina tecnoemocional", la cocina molecular o, como tituló el domingo 10 de agosto de 2003 el New York Times Magazine, "The nueva Nouvelle Cuisine". La cara del cocinero que lo cambió todo estaba en la portada; Ferrán Adriá. 2 millones de personas querían ir a comer a un restaurante que solo podía dar plaza cada temporada a 7 mil. ¿Qué cambió esa primera página de la publicación más influente del mundo? 

Oliver Sifuentes⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠Yamile Chaul⁠⁠, ⁠⁠⁠⁠Adrian Murra⁠⁠⁠⁠⁠ y ⁠⁠⁠⁠⁠Fernando Veloz⁠⁠⁠⁠⁠ hablan de todo que ver con la Gastronomía Hablaremos de: The Bear, Masterchef, Top Chef, Iron chef, Ratatouille, Mezzo, Instituto de Gastronomía de Torreón, Fratello, Hell's Kitchen, Gordon Ramsey, Joel Robuchon, Estrellas Michelin --- Send in a voice message: https://podcasters.spotify.com/pod/show/todo-que-ver-mex/message

Al and Gemini record an entire episode on location at the restaurant everyone is talking about this week, the newly opened Esther's Kitchen. They're joined by the restaurant's top chef, and owner, James Trees. In addition to telling them all about his new digs, Trees reminisces about his early days in The Arts District, and reflects on Esther's success to date. He also shares what's next, and announces the name of the new restaurant that will be moving into the original Esther's Kitchen space – an all-tasting-menu affair he refers to as “The Quentin Tarantino Film of restaurants.” Also: UNLV's Marc Sandoval previews the Viva Careers event aimed at anyone who would like advice on how to pursue a career in hospitality. And Al and Gemini tell us about recent visits to the new Cheongdam Food Hall, The Hard Hat Lounge, Sushi Tanuki, Anima by EDO, Piero's and Hofbräuhaus. Finally: How you can win a free dinner for two at Joel Robuchon, in a new contest from Neon Feast! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nicholas Forte is the corporate pastry chef for Tao Group - west coast. What drew me to Nick's story is that straight out of pastry school he went to the only 3-Michelin-star restaurant in the state of Nevada, and said, "I want to work here." He got the job at Joel Robuchon. You can see examples of Nick's work on his Instagram account. https://www.instagram.com/fortenj/You can reach me at lifeisagamblepod@gmail.com, or find me on Twitter @RWM21. If you like the show please tell a friend you think might like it, or if you are really ambitious leave a review wherever you listen.

Today on our episode #376 of All in the Industry®, Shari Bayer's guest is Christophe Bellanca, the executive chef and owner of Michelin starred Essential by Christophe, his debut restaurant on New York's Upper West Side, where he has embraced an à la carte-only menu inspired by his classical French training, serving dishes he loves to cook, eat, and share with others. Before opening Essential by Christophe, Christophe worked in some of the world's most prestigious restaurants over his distinguished career, including as the Culinary Director for Joël Robuchon USA, overseeing the teams at L'Atelier de Joël Robuchon in New York and Miami, and Le Club in New York. He was responsible for carrying on Chef Robuchon's legacy after his passing while moving the restaurants forward and mentoring the next generation of culinary talent. Today's show also features Shari's PR tip to be essential; Industry News on FX's The Bear (available on Hulu) receiving 3 Golden Globe Awards and 6 Emmy Awards, among others, including Outstanding Comedy Series; and Shari's Solo Dining experience at the Bar Tasting at JP and Ellia Park's Atomix, a 2 Michelin star restaurant in NYC featuring New Korean cuisine, currently ranked #8 on The World's 50 Best Restaurants 2023. JP is also a contributor to Shari's new book, Chefwise. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available wherever books are sold! #chefwisebook**Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In our first ever episode, Mark is joined by Chef Tom Aikens. Tom opens up about his career to become one of Britain's most coveted chefs, positive changes he's seen in the industry in the last 35 years and why he chooses to give back. Tom Aikens is one of the UK's most acclaimed and inspirational British chefs. His remarkable career has taken him to David Cavalier's in Battersea, Pierre Koffman's La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. At 26, Tom became the youngest British chef ever to be awarded two Michelin stars. Raised in Norfolk with a respect for fresh, seasonal ingredients, Tom works tirelessly to use the finest local and sustainable produce. Each week the The Hospitality Against Homelessness podcast will shine a spotlight on purpose and positive change within the industry. Our host Mark Stretton will sit down with visionary industry leaders about their own journey in hospitality, how they have driven forward environmental, social, and corporate governance in their businesses, and championed diversity and inclusion. Brimming with insider knowledge, tips and advice, we hope these episodes inspire the listeners to make a positive change in their hospitality businesses. Thank you to our Podcast Partners Britvic and Imbiba and to Brewdog who donated their Podcast Studio. This podcast is produced by Bird Lime Media.

Paki & Chris invite Owners of Barry's Downtown Prime @barrysprime and @makeithappenhospitality: Yassine Lyoubi @yassine.lyoubi, Chef Barry Steven Dakake @chefbarryb & Marco Cicione @marcocicione, to join the CIRCLE for Episode 118.Click the LINK in BIO to watch the full Episode at TheVegasCircle.com Also avail on all podcast audio outletsBarry's Downtown Prime( official steakhouse of @goldenknights) brings back the Vegas Steakhouse to Fremont Street. The restaurant design is inspired by old school Vegas Steakhouses which had a sense of place and timeless appeal. The design brings together classic cool ambiance of 1950's, 1960's, and 1970's in combination with the Modern and Hip vibe of Circa Hotel.Yassine is a seasoned restaurant professional with a passion for the industry that developed during his formative years working at his father's restaurant in Morocco. After completing his studies in hotel management at the University of Nevada Las Vegas, he gained diverse experience in front-of-house positions at renowned establishments such as the Cheesecake Factory, Del Frisco's Steakhouse, and L'Atelier de Joel Robuchon. Throughout his career, Yassine has worked with esteemed chefs and industry leaders, including Chef Barry S. Dakake, and has been involved in the opening and management of several successful restaurants, such as N9NE Steakhouse and Barry's Downtown Prime.Barry, a native of Johnston, Rhode Island, discovered his passion for cooking and flavors through his Italian mother's influence and their regular visits to the market. After graduating from the Rhode Island School of Design with a degree in Culinary Arts, he honed his skills under the guidance of Chef Charlie Palmer at Aureole in New York, blending French techniques with American flair. Dakake's career flourished in Las Vegas, where he made significant contributions to N9NE Steakhouse and later became the Executive Chef of Scotch 80 Prime, receiving accolades from esteemed publications and earning the title of "Chef of the Year 2018" by Eater Vegas. Alongside his culinary achievements, Dakake has had the privilege of cooking for notable figures like former presidents, athletes, and celebrities, while actively supporting his community through charitable endeavors.Marco, a Montreal native, embarked on his journey from Canada to America to fulfill his dreams of becoming a professional boxer. However, his love for southern culture and cuisine led him to shift gears and join the hospitality industry in Lake Charles, where he honed his skills as a server. Marco's career took him to Blackhawk, Colorado, and eventually settled in Las Vegas, Nevada, where he became an integral part of renowned establishments such as the Hard Rock Hotel and Casino and Scotch 80 Prime.

In this episode, Nyesha and Jeffrey discuss Nyesha's career journey, what it's like being on TV, how food can bring people together, and much more… Watch this episode on YouTube: https://youtu.be/aLtTVfy1d7M Learn more: Recording date: 12/5/22 Instagram: https://www.instagram.com/nyeshajoyce/ Website: https://www.nyeshaarrington.com/ TedX talk: https://www.youtube.com/watch?v=nw4owe_WdBs Plateworthy with Eater: https://youtube.com/playlist?list=PLUeEVLHfB5-Sr228v7G2sTyVfh8tsHePY Chef Nyesha J. Arrington has been in love with the kitchen since cooking alongside her Grandmother at a young age. Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus, and homemade kimchi during the first stages of life which these experiences infinitely shape Arrington's palate development and her ideas about cooking and culture. By integrating flavors and techniques from around the world, Arrington is able to create a global style that is both personal and unparalleled. A graduate of the Art Institute of California in Los Angeles, Arrington draws from a fine dining background and has worked with the legendary French chef Joel Robuchon and Melisse. The late Jonathan Gold placing both of her California restaurants in the “Best 101 of Los Angeles”. Arrington is celebrated for her advocacy of using farm fresh, locally, and responsibly sourced ingredients and has been featured on the Los Angeles Times, Food & Wine, GQ, Cooking Channel, Essence Magazine, Life and Thyme, and Eater LA for her accomplishments in the culinary industry. Partnerships with Facebook, Tastemade, Nike, PBS continue to advocate for her culinary vision for the world. Additionally, Arrington has headlined Austin Food & Wine, Los Angeles Food Bowl, Disney California Adventure® New York Food & Wine Festival, and most recently was featured on the Cover of The Rachael Ray Everyday (March 2019) and Delta Airlines' Sky Magazine (May 2018). Today, Arrington owns and operates a full-service Chef consulting & catering business. While traveling around the globe for speaking engagements and dinner collaborations. Her greatest enthusiasm will always be diving into the creative process and cooking “Food that Hugs the Soul.”

Mashed potatoes are the bedrock of Thanksgiving. If you do not have a creamy pile of spuds, you are exhibiting a flagrant disregard for the rules of the feast. Mashless people seem more like thanks takers. And Josh Mouzakes—the executive chef of Arlo at Town & Country, who trained for four months at French Laundry (lived in a garage nearby, eating peanut butter sandwiches for the honor), then at Joel Robuchon in Vegas, a couple years at Hotel Del, and two recent appearances on Food Network—swears smoking your butter is easy and will help your mash win the annual food-off holiday. “You just put some woodchips in a pan with a ramekin of butter, and cover the thing with foil,” he says. Woodchips, butter, a Bic lighter, and a heat source. That's all you need to take your Thanksgiving mash to the level of Arlo or Josh's house. We asked Josh for three of his favorite tips for home cooks at the big feast. That's one. We also talk about his favorite dishes at Arlo, talk about the fully resuscitated vibe at one of San Diego's classic properties (Town & Country went through a massive remodel, and their central courtyard is grass and pool and musicians and lounge chairs and cocktails and Arlo—a very casual-awesome sneaker place to spend a Friday eve). In “Hot Plates,” we talk about Joe Magnanelli (the man responsible for helping build Cucina Urbana, and coming up with that still-legendary polenta board) has taken the gig as teh exec chef of iconic local property, Kona Kai; we talk about sale of craft cocktail destination, El Dorado, to the hospitality group Pouring With Heart—a group from L.A. (I know, I know) that has a good rep of changing the hospitality industry for good (health benefits, 401k, mental health services, etc.); and discuss how the opening of a new Carruth Cellars tasting room at Carte Hotel a block away from the San Diego Mag offices near Little Italy might be the end of us. For “Two People, Fifty Bucks,” Troy is still on his hunt for the best food in Little Italy, and recommends a classic (the lobster roll with brown butter) and a new hit (Japanese sweet potatoes with chive crema) at Ironside; Josh gives us his favorite snacks from the underrated P.B. food scene (Poke Chop and what he says might be the best breakfast burrito in all the land at Taco Surf) and David says go get the Hungry Hippo pizza at Gnarly Girl in University Heights. Get the canned cranberry sauce. You can't beat the schlooping sound. Happy Thanksgiving.

In this episode Justine interviews British Chef Tom Aikens who shares about his time working with Pierre Koffmann and Joel Robuchon, and some sage advice for chefs starting in their career paths now. Spending most holidays in France, Tom began to develop a flavour for French food which inspired him to develop his cooking skills further. Tom enrolled at the Norwich City College Hotel School, completing an Advanced Catering Diploma in 1989 and then began his career at Michelin-starred Cavalier's in Battersea, London. He then moved onto The Capital Hotel working under Philip Britten, followed by a chef-de-partie position with Pierre Koffmann at La Tante Claire at a time when the restaurant was awarded with its third Michelin star. Tom later worked for Joel Robuchon in Paris, Gérard Boyer in Reims and Pied-à-Terre to name a few. It was in Pied-à-Terre that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26. You can follow Tom and Muse below to stay tuned and inspired with all he has going on ahead.Chef Tom Aikens is Chef/Owner of Muse by Tom Aikens RestaurantWebsite: www.musebytomaikens.co.ukInstagram: @tomaikens & @musebytomaikensTwitter: @tomaikensmymuybueno Visits: Muse by Tom AikensPhoto Credits: @foodstorymedialtdThank you for listening. Subscribe now so you don't miss an episode.Follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and Justine too, as well as all her restaurant visits and reviews.And our mymuybueno Chefs Instagram – our culinary community.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

Ever wanted to understand the working of a Michelin star Chef, (and a French one at that)?Ever wanted to hear the blueprint and the steps that have worked for such a chef?If the answer is yes then this episode of our Joint Dynamics podcast is for you.Meet the incredibly accomplished, passionate business owner and chef Olivier Elzer. Olivier has been mentored by the likes of Joel Robuchon, Jean-Yves Leuranguer, and once named one of the top 22 best young chef's in France by the guide Gault Millau. He is the current Culinary Director of L'ENV'OL at the St Regis Hotel in Hong Kong and the Founder and creator of his restaurant Clarence here in Hong KongTune in to Olivier's thoughts, processes and his step by step recipe for success in creating and maintaining a successful, Michelin star worthy, restaurant.Olivier breaks down the origin of Michelin Stars, simple yet complicated methods for achieving Michelin stars, the people that work for Michelin and the role and life of someone who “works” as a consumer to grade and grant Michelin Star status.We also discuss his love of the food producers and farmers he has long term relationships with (some 25 years!) and his desire to spend more time in one of the beautiful regions of Japan, and the parallels he finds as a practicing martial artist to being a top chef.Enjoy this journey into the psyche of creativity and an ongoing desire towards excellenceHere are some useful links for this podcasthttps://www.clarencehk.com/L'envol - https://lenvolhk.stregishongkong.com/IG @elzer.olivierRelevant episodesEpisode 53 - Sifu Nima King on Wing Chun - The art of subtraction not addition. https://podcasts.apple.com/hk/podcast/episode-53-sifu-nima-king-on-wing-chun-the-art/id1527374894?i=1000574619846Episode 47 - Stephen Kirwin - Has hands will travelhttps://podcasts.apple.com/hk/podcast/episode-47-has-hands-will-travel-stephen-kirwin/id1527374894?i=1000560030815Episode 45 - Naturopath Philip Watkins on gut healthhttps://podcasts.apple.com/hk/podcast/episode-45-phil-watkins/id1527374894?i=1000557088942JOINT DYNAMICS links:Joint Dynamics Facebook - https://www.facebook.com/JointDynamicsHongKong/Joint Dynamics Instagram -https://www.instagram.com/jointdynamics/Joint Dynamics Youtube - https://www.youtube.com/channel/UCRQZplKxZMSvtc6LxM5Wckw*Host - Andrew Cox - https://www.jointdynamics.com.hk/the-team/trainers/andrew-cox*The Joint Dynamics online at home exercise program - contact us to purchase your copy https://drive.google.com/file/d/1qUVpoTnn_Wx8dpy7kggnd416307a7lcT/view?usp=drivesdk

Hosted by Linda Gassenheimer Featuring Chef James Friedberg, of L'Atelier du Joel Robuchon, first in Miami to receive 2-star Michelin rating Jacqueline Coleman and Bryan Connors of FIU about Celia, the robot bartender Matt Meltzer with restaurant reviews Little Havana culinary tours! Dinner in Minutes to close the show!

être Patisserie was named after the phrase Raison d'ete, where être means “purpose”, the perfect name for the pastry shop that embodies its founder's calling. Ann Lee is a graduate of Le Cordon Bleu Paris with a truly start-studded résumé, having worked in multiple award-winning Michelin star restaurants including Alain Ducasse Paris and Joel Robuchon. She eventually decided to return to her hometown of Ipoh with the goal of sharing French pastries and viennoiserie with her fellow Malaysians. Located in a gorgeous glasshouse, Ann's bakery is more than just the home of Malaysia's finest baked goods, but is also a platform for young people to discover their être and awaken their inner lion too. “Be dare to dream: having that ability to dream is very important because that's how you will envision things. ” - Ann Lee Timestamps: 00:00 - The birth of Ann's Wonderbar during her education downtime 4:15 - Ending up in Paris: From pursuing a business degree to Le Cordon Bleu Paris 8:35 - Working with Michelin star restaurants: “If you're not doing your best, you're out of the game.” 11:42 - The truth behind landing jobs at Michelin star restaurants without connections 15:29 - “Spirit of Excellence” 16:42 - Introducing French pastries to Ipohrians 19:02 - Creating a platform for the next generation to grow and find their purpose 21:15 - Being humiliated and pushed out of the community 24:50 - Choosing Malaysia over Paris 27:57 - The creative process at être Patisserie 32:06 - New project: Ferment Boulangerie 32:46 - “Dare to Dream” Watch on YouTube. Read our articles. Follow us on Instagram and Facebook for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

My guest today is Tom Aikens. Tom has been hailed as one of the best chefs of his generation, being the youngest British chef to hold two Michelin stars which he achieved by the tender age of just 26. His remarkable career has taken him to David Cavalier's in Battersea, Pierre Koffman's La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. Raised in Norfolk with a respect for fresh, seasonal ingredients, Tom is passionate about using the finest local and sustainable produce. He has restaurants all over the world and at the start of 2020 we saw Tom return to the world of fine dining by opening the intimate, very personal twenty five cover restaurant Muse which has already won a Michelin star. When not cooking you will find Tom running marathons, cycling or running with Olympic torches. He also works with several charities, most recent of which is Only a Pavement Away for which he has just brought out a new cookbook. Tom has said: "My whole thing with cooking, is trying to create memories. I think customers are looking for more of an experience, more than just going to a place and having a nice time. They know they're going to have a great plate of food. They know they're going to have nice service in formal, nice, atmospheric conditions. But will they make a memory?”--Thank you to our sponsor Cooks Matches. Find them on Instagram @cooksmatches and head to their website www.cooksmatches.co.uk to find out more.--Thank you for listening!If you don't already and you would like to, then do come and follow me on Instagram @desertislanddishesYou can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co See acast.com/privacy for privacy and opt-out information.

On today's episode, we sit down with Tim Wiechmann, the award-winning chef and restaurateur (and musician) behind some of Boston's most beloved restaurants, including Bronwyn, T&B Wood-Fired and Turenne Bagels.A first generation German-American, Tim played guitar professionally with jazz and blues musicians like Ron Levy and Melvin Sparks throughout his 20s. He ended up pursuing a culinary career and worked in internationally acclaimed kitchens like Taillevent, L'Arpege and Joel Robuchon, before returning to Boston in 2007 to open his first restaurant, T.W.Food. In 2013, Tim opened Bronwyn, the German-inspired tavern and beer garden, which received Esquire's Best New Restaurant award in 2013 and a positive review from The Boston Globe; followed by T&B Wood-Fired and Turenne Bagels, both of which are centered around a custom stone hearth wood-fired oven.We also head into our archives for a perfect Sunday set from Moon Hooch. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Our guest is Kazuhiro Sakurai, the 4th generation and CEO of Asahi Shuzo, which is the maker of Dassai sake.    You may have heard of Dassai, because you can find it in many bars and restaurants worldwide.  Also, Dassai has appeared at important events.  For example, when Barak Obama visited Japan in 2014, Prime Minister Shinzo Abe gifted Dassai sake to the US president.  Dassai's success did not happen overnight.  Kazuhiro and his father/the third generation Hiroshi Sakurai shifted the corporate philosophy drastically and since then, their innovative approach to sake production has inspired the entire industry.  In this episode, we will discuss why Kazuhiro decided to join his family business despite his earlier decision not to, the unique philosophy behind Dassai sake, Dassai's upcoming sake brewery in New York, why Kazuhiro opened a Dassai tasting space with the late famous French chef Joel Robuchon in Paris and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

How will you promote yourself? 2 Sharp Chefs met Chef Joana Rodriguez while they were all feisty line cooks working the opening at Bazaar Meat by Jose Andres on the Las Vegas Strip. The young cook displayed so much skill and potential already. Rodriguez was a badass, but she kept her “head down and worked hard” as many will tell you to follow in the professional kitchen. She moved on to help open Carbone at Aria, Chef Daniel Humm's Nomad at Park MGM, and Chef David Chang's Majordomo Meat & Fish - where she's now the Executive Sous Chef. Did we mention Rodriguez also did a stint at multiple Michelin starred Joel Robuchon? So what does she want to tell all of us about getting ahead in the hospitality business? Speak the F up! The chef tells Lorraine Moss and Louiie Victa how she gets cooks to be team players, why she's hiring most candidates who want to work right now, and what she does when guys walk right by her when looking for the boss. Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

Chef Tara Khattar's international career launched when she got accepted to the renowned culinary institute Paul Bocuse in Lyon, France. She later trained with Michelin-starred chefs like Jacques Chibois and Joel Robuchon.  Aiming to accelerate her career on a global scale, Tara enrolled at New York University to complete her Master's degree in Food Studies. Ever since she has been living and breathing New York, consulting for restaurants and small businesses, as well as catering to boutique events in the United States and beyond. She also found herself as the final standing woman on Top Chef, France and Chopped several times. But it wasn't easy to get here. Born and raised in Lebanon, Tara was expected to become a lawyer or engineer. In fact, everyone in her family is a lawyer. It was a huge shock with Tara told them her dream of becoming an executive chef. No one believed she could do it, but she didn't anyone else, she believed in herself. Listen to her story of consistent, persistent pursuit. 

I was so excited to be able to talk to Guillaume Brahimi in the month his Melbourne restaurant, Bistro Guillaume celebrates its 10 year anniversary. I knew all about Guillaume having watched with delight, his five minute Plat du Tour episodes which aired on SBS during the Tour de France and featured famous dishes from the regions the cyclists were passing through. Guillaume’s love of cooking and his love of sharing French cuisine was palpable. Guillaume was born in Paris and knew from a young age that he wanted to be a chef. He did his apprenticeship at the iconic Aux Charpentiers restaurant, which closed in 2016, but had opened in the 1860s. By the early 1900s this was the place for young chefs to learn the trade. So can you imagine doing an apprenticeship there?! He then worked at the Tour d’Argent and then Jamin under Joel Robuchon, a celebrated French chef who is described as having rewritten the rules of fine dining. He found a very apt student in Guillaume who rose through the ranks to become sous chef before announcing that he was leaving for Australia. Robuchon famously told him that he had never heard of that establishment, but off Guillaume went for Sydney in the nineties. Nothing could hold him back and he successfully ran Bennelong in the Sydney Opera House for 14 years from 2001. With all this in mind, obviously I was excited. Our chat was very brief, because understandably, Guillaume is a busy man. He was on the way to pick up his son and would be celebrating his daughter’s 15th birthday that day as well. But it was absolutely a case of quality over quantity and Guillaume came up with some gold.

Congratulations!

Celia Tunc is Secretary General of France's Culinary College. The association, founded by 18 of the most renowned and influential French chefs – including Alain Ducasse, Joel Robuchon and Paul Bocuse – aims to represent, promote and transmit artisanal culinary heritage through tradition and innovation. Celia emerges from a year that shook France's relationships to gastronomy, restaurants, producers and winemakers, with the belief that the future of the world requires a new relationship to food, based on craftsmanship and diversity, We meet her to discuss the challenges that lie ahead.

A Woman's Place is in the Professional Kitchen Have you checked out the new Summerlin sensation at Tivoli Village? In Italian, Al Solito Posto means "in the usual place." But according to statistics, its Executive Chef Emily Brubaker is NOT the usual person at the helm. Although more women than men are graduating from culinary schools across the United States, just seven percent of females hold top positions in the professional kitchen. That isn't lost on Emily who runs her kitchen with collaboration at its heart. Al Solito Posto in Las Vegas is a stick-to-your-ribs East Coast style thick red sauce Italian restaurant with sublime bread and cocktails as well. The former Sage at Aria chefs tells 2 Sharp Chefs Lorraine Moss & Louiie Victa that the perfect focaccia took some major research and development before it baked beautifully. In Pandemic Provisions, Lorraine and Louiie talk about the origin of Women's History Month and our city's Women's Hospitality Initiative. Also, in Show & Tell, Emily shows us the smallest, most important tool in her arsenal. Plus - you don't want to miss our adventures in sourdough starter and why you might someday see a unique version here in Las Vegas. Podcast Mentions: Kamala Harris, Elizabeth Blau, Jolene Mannina, Mary Choi Kelly, Summerlin, Esthers Kitchen, Chef James Trees, Las Vegas Raiders, Joel Robuchon, Chef Gary FX LaMorte, Tasty, Chef Benoit Cornet, PF Changs, EDO Tapas, Chef Oscar Amador, Garagiste, Golden Knights, Beehive Barely Buzzed, Quentin Tarantino, Moonlight Beach Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

Thijs Vervloet is de jonge chef en drijvende kracht achter Restaurant Colette - De Vijvers in Averbode. Een jongen uit de Kempen die de liefde voor koken meekreeg met de paplepel. Het zit hem in zijn bloed: zijn oma en overgrootmoeder waren professionele koks, dus geen wonder dat Thijs de microbe snel te pakken kreeg. Na een opleiding aan de hotelschool Koksijde trok hij de wereld in, werkte hij bij Johan Segers, Viki Geunes en Joel Robuchon. 10 maand na de opening van zijn restaurant Colette kreeg hij zijn eerste Michelin ster. In 2019 werd Thijs bekroond door Gault Millau met de titel van Jonge Chef 2019. In 2020 schitterde deze chef als een van de sterren in de reality reeks "Ja, Chef!". Een gesprek over corona uitdagingen, titelstress en een eigen identiteit opbouwen. Meer info over Thijs Vervloet en Colette vind je hier: ▸ http://www.restaurantcolette.be ▸ https://www.facebook.com/restaurantcolette ▸ https://www.instagram.com/restaurantcolette Meer weten over eten? Volg me op instagram en/of facebook: ▸ http://www.overetenpodcast.be ▸ http://www.facebook.com/overetenpodcast ▸ http://www.instagram.com/overetenpodcast ▸ http://www.instagram.com/heartofagave

What did you do during the pandemic? Las Vegas pastry chef Andrea Mclean put together her love of pop culture and pies to create Pop 'N Pies. And just a few months in, her delicious desserts are poppin' up across the valley. The young chef has also secured some awesome collaborations with Chef Brian Howard of Sparrow + Wolf and Jolene Mannina, owner of SecretBurger.com. The pie chef shares how her fine dining experience, in the kitchens of the late Joel Robuchon and the Michelin starred Thomas Keller, helped shape her small business. For Show & Tell, she brings a pastry tool that both Chefs Lorraine Moss & Louiie Victa covet respectfully. Podcast mentions: Libby's, L’Atelier De Joel Robuchon, Instagram: Sam Artsy Pants, Thomas Keller, Bouchon, Sparrow + Wolf, SecretBurger.com, Waitress Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

Episode 102 - How humility and courage are two of the most important traits to have in a kitchen with Executive Pastry Chef Kay-Lene Tan Melbourne-born, and Singapore-raised - This unique combination has fuelled the inspiration for Pastry Chef Kay-Lene Tan's dessert creations. Growing up in a Peranakan household, she was always surrounded by great food. She started her culinary journey in Singapore, working for some of the world's best chefs such as Chef Joel Robuchon, and Chef Andres Lara. She is currently the Executive Pastry Chef of Tonka and Coda in Melbourne. She was the recipient of the Hostplus Hospitality Scholarship 2018, which gave her the opportunity to work with Dominique Crenn at Atelier Crenn (San Francisco), and Ana Ros at Hisa Franko (Slovenia). She was also the winner of the Rising Star award at the FoodService Magazine Women In FoodService Awards 2017, and the first runner-up in the San Pellegrino Young Chef Pacific 2015. Chef Kay-Lene creates desserts that are reminiscent of her time spent roaming the vibrant streets of Singapore with her family. I know you are going to love this podcast as we navigate through discussing team culture, leadership, resilience to get a product to market quickly, and the importance of trust. This is an inspirational podcast. Please connect with Kay-Lene Tan here: Instagram: https://www.instagram.com/kaylenetan_/ --- Send in a voice message: https://anchor.fm/principle-of-hospitality/message

What we covered in this episode Baker Matthieu Cabon believes that artisan bread is popular today because of an evolution in taste and people are tired of white bread.The main difference between industrial bread and artisan bread in "TIME", says Matthieu Cabon. Between bakers, we judge ourselves with the baguette and the croissant, but personally my favorite bread to taste would be an artisan country loaf.Matthieu Cabon says that the main difference between the bread preference in France and in the US is cultural.  American bread is soft (like in Asia), and French people like their bread overcooked.The nice contrast between the crust and the soft inside of the bread comes from the humid atmosphere in the professional oven that allow the dough to rise one last time in the oven.Matthieu Cabon talks about his youth in Brittany, France, and what made him decide to become a baker.The dough is made with three ingredients - flour, salt, and water. But a lot of parameters impact the flavors of the bread - the outside temperature, the atmospheric pressure, the quality of the water, and the type of flour.Matthieu Cabon worked at Joel Robuchon at the MGM Grand in Las Vegas as head baker.Then he became the chef baker of the France Pavilion designed by Paul Bocuse at Disney’s Epcot Center.Finally, he became a business partner with his friend Otto Sanchez and opened a French bakery in Houston called Magnol.Link to the podcast episode on Apple Podcast https://bit.ly/matthieu_cabon Links to other episodes in Houston Chef Chris Shepherd - UB PreservChef Drake Leonards - Eunice Submitted questions from podcast listeners The 7 step process of bread making1. First you scale the ingredients.2. Then, you mix the ingredients. You can mix them in one shot or mix them in different steps.3. You can let the dough rest between mixing for the first fermentation.4. Then you will divide, reshape.5. Let it rest again.Then you will shape it,6. Then you are ready to proof it (second fermentation).7. And finally you will bake it.For the sandwich bread you will do this process in about an hour before the oven. For a sourdough bread you can easily go to over 24 hours sometime 72 hours.Croissant Croque Monsieur RecipeThe best way to use leftover croissant s from the day before.1. Start by opening your croissants in half with a knife without separating them completely.2. Bechamel sauce preparation: melt the butter in a saucepan, add flour to it and little by little, with a whisk, add milk (the quantities are to your liking). Leave to thicken over low heat, stirring constantly. Add salt, black pepper, and nutmeg.3. As soon as your béchamel is ready, melt the cheese and spread it inside the croissants. Add a slice of rolled ham, then more béchamel and grated cheese.4. Put in the oven at 350 ° f for 20 min while monitoring.What type of bread for what type of food?Bread and food pairing: - The baguette is good for sandwiches- The country bread or the sourdough bread, I like when it is combined with a deep flavor, like cured meat for example, like a nice dry sausage, you want to enjoy the nice deep flavor on the bread as well. - We avoid the contrast for some cheese for example. I like cheese with baguettes because that way I can really taste the cheese and not the bread. If the bread is too sour, you will have a wrong combination of flavors in your mouth. And if you really buy the cheese for the cheese, I will eat it with the baguette. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Sourdough Bread @magnol Bakery in Houston Brisket bread @Magnol Bakery in Houston

Si vous habitez à New York, vous avez forcément déjà entendu parler du restaurant Le Bernardin, et de Chef Eric Ripert. Il collectionne les awards! 4 étoiles par le New York Times (aussi prestigieux que le Michelin aux USA), 3 étoiles Michelin, etc. Eric est aussi une star sur la TV américaine en ayant participé a Top Chef en tant que juges, et même avec sa propre émission sur PBS: "Avec Eric", et son super show sur YouTube, On The Table, ou il cuisinait en live avec son invité. Comme si ça ne suffisait pas, Chef Eric est Vice-President de City Harvest qui fournit 60M de repas aux New York chaque année, une cause qui lui tient a coeur, et on le comprend! Il nous raconte comment de son enfance en Andorre, il part vite étudier dans une école culinaire, puis monte a Paris pour travailler a la Tour d'Argent, rien que ça, puis chez Joel Robuchon avant de partir a Washington a 23 ans. "The rest is history". Itinéraire d'un Chef gâté, et surdoué :) Enjoy

Oscar Wijaya is the former CDC (Chef de Cuisine) of Ju-Ma-Na at Banyan Tree Ungasan Bali and soon to be CDC of Kayuputi Restaurant at The St. Regis Bali Resort. He shares his experience working under three legendary french chefs in their restaurants around Asia. Joel Robuchon, Pierre Gagnaire, and Alain Ducasse. The three chefs are considered to popularize the French haute cuisine throughout the world, and their influence has inspired countless cooks all over the world. If you want to become the best, you have to work with the best. Working with the best people will challenge you to up your game quickly, and having the right mental attitude and character to learn will shape you to become not only a better cook but also a better human being. Hope you enjoy the podcast ! DON'T FORGET TO LIKE AND SUBSCRIBE ! #RAYJANSONRADIO --- Check him out at: https://www.instagram.com/osc_wij/ https://www.instagram.com/kayuputirestaurant/ Links: Chefs: Joel Robuchon: https://www.instagram.com/joel.robuchon/ Pierre Gagnaire: https://www.instagram.com/pierregagnaire/ Alain Ducasse: https://www.instagram.com/alainducasse/ Agung Gede: https://www.instagram.com/chefmetaksu/ --- RAY JANSON RADIO is also available at: Youtube: https://bit.ly/35PdJzM Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/ #RAYJANSONRADIOPODCAST Shot and Edited by Michelle Anjelica Check her out at: https://www.instagram.com/michelleanj... https://www.youtube.com/user/rexnus CHEERS !!

Elani Gardner graduated from one of America’s best culinary schools and became one of the first black female chefs at Joel Robuchon. Then after a decade, everything changed. She had a different dream. Lo & Lou talk with Elani about how she made the transition from Back of House to Front of House, what challenges she faced, and how she continues to slay every day in her new career path. Find out more at https://2-sharp-chefs--a-microphone.pinecast.coThis podcast is powered by Pinecast.

Patrese Vito is the head chef of View Restaurant located in Fairmont. We take a quick look behind Indonesia's fine dining scene in Jakarta and Bali, as well as his time cooking for one legendary chef. Operating a restaurant requires a lot of dedication and passion, especially in a market which the majority doesn't view eating out as an experience. In a perfect world, we all be cooking perfect food. We'd like to make sixty-five to seventy-five exquisite meals per night. Every plate is a reflection of our best efforts, all our training and experiences, only the finest, most expensive, most seasonal ingredients available and we'd like to make a lot of money doing it. But this the real world. Usually, people want it fast, delicious, plentiful and quick meals, not an unforgettable experience. That changes everyhting. Hope you enjoy the podcast ! DON'T FORGET TO LIKE AND SUBSCRIBE ! #RAYJANSONRADIO --- Check him out at: https://www.instagram.com/patresevito/ https://www.instagram.com/viewrestaurantjkt/ Joel Robuchon: https://www.instagram.com/joel.robuchon/ https://www.instagram.com/robuchon_st_germain/ Madif Waroka: https://www.instagram.com/mandifwarokka/ Teatro Gastroteque: https://www.instagram.com/teatrogastroteque/ Blanco par Mandif: https://www.instagram.com/blancoparmandif/ --- RAY JANSON RADIO is also available at: Youtube: https://bit.ly/35dVnsD Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/ #RAYJANSONRADIOPODCAST Shot and Edited by Michelle Anjelica Check her out at: https://www.instagram.com/michelleanj... https://www.youtube.com/user/rexnus CHEERS !!

Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Chef Reid worked in top pastry kitchens around the world, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California. In August 2016, his longtime dream to own his pastry shop became a reality with the opening of Nathaniel Reid Bakery. With his namesake brand, Reid takes thoughtful consideration into every detail of the guest experience. Each guest is greeted with a friendly, professional welcome as they are guided through his carefully curated menu of pastries and confections. From the twelve flavors of macarons to the spellbinding specialty cakes to the perfectly executed croissants and French pastries, each offering showcases Reid’s care for quality ingredients and expert technique. He built his bakery to be a place for the community and, in just a short amount of time, it has become just that – a community bakery led by a man with a superior talent and an even bigger heart. In this episode, you’ll discover: Why Nathaniel switched his studies from biology to pastry His decision to move to Paris to attend Le Cordon Bleu Overcoming a setback, when a promised job in NYC didn’t materialize Working on the opening pastry team at Joel Robuchon in Las Vegas His first gig as an Executive Pastry Chef at the St. Regis Monarch Beach His position at Norman Love Confections in FL Nathaniel’s tip for making perfect pâte à choux And much more!

I have been fortunate to be friends with Hiro for many years. when I first started cooking he was a hero who I looked up to then as I grew in my career we became friends. He was always there for advice, guidance and direction when needed and when it wasn’t asked for as well. His honesty in food and love of the craft is infectious. His experience is unprecedented, I am honored to call him a friend , a mentor! He is just one hell of a human being who has helped shape the culinary scene of the bay area and beyond. follow him: @hiro_sone CHEF HIRO SONE Hiro Sone has come a long way from his beginnings on a premium rice farm in Miyagi, Japan. The cuisine of 2003 winner of the James Beard Foundation’s “Best Chef of California” and 2008 winner of the James Beard Foundation’s “Out Standing Service” subtly pays homage to his Japanese heritage. But years of disciplined training, cooking experience, and global travel have had equal influence over refined and eclectic cooking style. Hiro developed a respect for ingredients from his family who has been growing premium rice for 18 generations. He recalls, “My mother, who’s a great cook of Japanese and Western style cuisine, took care of the vegetable gardens between rice farming. My grandmother took care of the chickens and cows. I still remember digging potatoes by hands, the rich smell of fresh milk, and helping with the rice harvest each fall. At the end of the day, after everybody had left the rice field, my grandmother would pick up each lost rice grain from the ground in the dark. I learned from her that even a piece of rice should be treated with respect.” Moving from the rice fields into the revered Osaka culinary school École Technique Hôtelière Tsuji in 1977 the 18 year-old applied that same regard and attention to detail to his studies. Under the tutelage of French masters such as Paul Bocuse and Joel Robuchon, he developed a passion and talent for French cooking that propelled him from graduation to French and Italian restaurant kitchens in Tokyo where he worked his way up from dishwasher to sous chef, and five years later into the kitchens of Wolfgang Puck.In 1983, Hiro was hired to open Spago Tokyo and went to Los Angeles to train for two months at Spago Hollywood. The experience proved pivotal. Amidst the pots and pans he met his future wife and restaurant partner Lissa Doumani and over the next year and a half he got the opportunity to create and oversee the first California cuisine restaurant in Japan.Inspired by a newfound appreciation for California cuisine, the young chef returned to Spago Hollywood as kitchen manager in 1984 and was promoted to Chef de Cuisine within six months. By 1988 he and Lissa were dreaming of a restaurant of their own, and found it in Napa Valley. The couple opened Terra in 1988 to overwhelming acclaim and it remained for thirty years as one of the Valley’s top restaurants until the closure in 2018In 1991 Hiro and Lissa received “America’s Best New Chef Award” from Food and Wine Magazine. In 2000 Terra Received “Robert Mondavi Culinary Excellence Award” In 2001 Terra Cookbook “TERRA: Cooking From The Heart Of Napa Valley” was nominated for “Best American Cookbook” by James Beard Foundation. In 2003 Hiro won “Best Chef of California” by James Beard Foundation. Same year Hiro Story was featured in Japanese prime TV show Jonetsu Tairiku 情熱大陸In 2005 opened Ame in St. Regis Hotel San Francisco, brings the signature taste of their wine country restaurant to appreciative San Francisco diners. In 2006 Ame received “The Best New Restaurant In U.S.A.” by Esquire Magazine.In 2007 Terra received “Michelin One Star” (Terra continued to receive Michelin Star every year until when Terra closed in 2018.) In 2008 Ame received “Michelin One Star” (Ame continued to receive Michelin Star every year until when Ame closed in 2016 In 2008 Terra received “Outstanding Service Award” by James Beard Foundation.Today Hiro’s inspiration comes from visiting local farms and ranches and learning their intricacies. From close relationships with local growers and winemakers and a respect for the seasons and their unique offerings, he creates innovative seasonal menus mixed with unexpected flavors from Italy, France, and the Orient—destinations he and Lissa visited during their vacations.Over three decades after leaving the Japanese countryside Hiro’s cooking honors the greatest culinary influences of his life—his heritage, classic training, and travels. But it’s his continued respect for details as minute yet important as a grain of rice that makes each dish beautifully designed with layers of flavors and textures that lend a depth that astounds with every bite.Hiro is co-author of cookbooks “TERRA cooking from heart of Napa Valley” and “A Visual Guide to Sushi-Making”

At Drugstore Publicis, a luxury shop on Champs-Élysées, you’ll find more than a typical pharmacy. You’ll find Joel Robuchon’s L’Atelier Etoile restaurant, a bookstore, a cinema, imported olive oils, cigars, and wines. Plus, they are also actually a drugstore in case you need a prescription filled. This summer, you may have also found host Drew Neisser chatting with Corneliu Vilsan, Director of Marketing Operations EMEA & LATAM for Pernod Ricard. Running the marketing of an international beverage titan, with a portfolio ranging from Jameson Whiskey, to Malibu Rum, to Absolute Vodka and far beyond, is certainly a tall order. On this episode, listen in as Corneliu shares how he does it, and the wide range of tools he uses, from influencer marketing, to cultural analysis, new approaches to data analysis and social listening, and more.

Country #26: Monaco   Highlights   Perfect way to have a meal in three countries in one day. Breakfast in France, lunch in Monaco and dinner in Italy. Best to take the train there. The coastal traffic gets very congested. There's also a bit of a taxi racket in Monaco and the local taxi scheme could cost you over 200 euros after the trains shut down.    The Grand Hotel on Cap Ferrat is exquisite. https://www.fourseasons.com/capferrat/dining/restaurants/la_veranda/ A burger there will set you back 50euros (2015). Don't say I didn't warn you!   Joel Robuchon  - classic 99euro egg dish (2017) https://www.eater.com/2018/8/8/17655446/joel-robuchon-michelin-latelier-mashed-potatoes-pommes-puree   Want answers? Send your questions, comments and thoughts about life universe@thelinlife.com   Thank you so much for listening to The Lin Life Universe. I hope you've been enjoying it. Please leave a review! 

A Classic French Chef Confronts 21st Century Technology Presented by Chef Dominique Tougne, Chez Moi The importance of social media can’t be ignored. It is vital for a restaurant to constantly keep aware of both customers’ wants and culinary trends. While restaurateurs used to stay informed simply by keeping a physical presence with their clientele, today, the world has become “virtual.” And it’s not easy keeping up! Please join us as one of Chicago’s most eminent French chefs, Dominique Tougne, reveals the technological transition that chefs of his generation are going through, and how they had to learn how to use 21st century tools that can be as good as they can be disastrous in the success or failure of a restaurant. And Chef Tougne will also reveal his delicious and daunting history as a classically trained French Chef. BIO: Chef Dominque Tougne was born in Alsace, the northeast region of France. However, his family heritage is from Dordogne, in the southwest corner of the country. At age 14, he began his training at the culinary school in Blois outside of Paris. He continued his career under such French culinary icons as Jacques Senechal and Joel Robuchon. In 1996, Chef Tougne was recruited by the Levy Restaurant Organization to be Chef de Cuisine at Bistro 110 across from the Water Tower in Chicago. He remained at this popular culinary mecca for 15 years. Then, in 2012, along with Cristobal Huet, the former Blackhawks player, he created Chez Moi, a French bistro in Lincoln Park. Recorded on April 13, 2019 at Weiss Memorial Hospital.

We all have aspirations in life. Some of these goals we might achieve through hard work, taking risks and making tough sacrifices. Others we might struggle with our whole lives but never accomplish. This is why when we see someone who has done something great, we look up to them with admiration. When you set your mind to something and you persevere, people can’t help but appreciate the feat. Yuval Feldman is a rising star in the New York Culinary scene. She graduated the Culinary Institute of America - one of the top cooking schools in the US, where she specialised in desserts. Then, she immediately started working at L’Atelier de Joel Robuchon, a 2-star Michelin restaurant. She also worked in the bakery of Dominique Ansel, who was elected the world’s top confectioner in 2018. But as if all that wasn’t enough, she then started working in the Manhatta restaurant, one of Danny Meyer’s restaurants, where she became a su-chef, a rare privilege at such a young age. Now she’s here, for a short time before she goes back to the big Apple. Yuval Feldman joins 2NJB to talk about New York City’s culinary scene, what makes a good muffin and the question of the century: peanut butter and jelly OR peanut butter and chocolate.

Show Notes: NYT California Critic: http://www.grubstreet.com/2018/08/new-york-times-california-restaurant-critic-tejal-rao.html Bon Appetit 10 Best New Restaurants: http://www.grubstreet.com/2018/08/here-are-bon-apptits-hot-10-restaurants-of-2018.html Issues at Estela: http://www.grubstreet.com/2018/08/thomas-carter-accusations-stepping-away-from-restaurants.html BanaValley: http://www.grubstreet.com/article/good-news-bananas-have-been-solved.html Ladies First: https://www.eater.com/2018/8/16/17605790/restaurant-service-gender-neutral-ladies-first |Main Stories| Japanese Reservations: https://www.eater.com/platform/amp/2018/8/2/17602744/tokyo-restaurant-reservations-concierge-members-only?__twitter_impression=true Gem Review: https://www.nytimes.com/2018/08/07/dining/gem-review-flynn-mcgarry.html Joël Robuchon's RIP: https://www.eater.com/platform/amp/2018/8/8/17655446/joel-robuchon-michelin-latelier-mashed-potatoes-pommes-puree?utm_campaign=eater&utm_content=chorus&utm_medium=social&utm_source=twitter&__twitter_impression=true Summer Vacation: http://www.grubstreet.com/amp/2018/08/why-restaurants-go-on-summer-vacation.html?__twitter_impression=true Food & Wine 40: https://www.foodandwine.com/lifestyle/40-most-important-restaurants-past-40-years Nonesuch via BO: https://www.youtube.com/watch?v=Bj_lLIGaZBc&feature=youtu.be Dead Cells: https://amzn.to/2MAuRn2

Elizabeth Ries joins Steph March on Weeky Dish to give a garden an update, remember chefs Joel Robuchon and Michelin Stars, and to share local restaurant news!

In this episode we talk about the passing of Joel Robuchon. How he changed the world of fine dinning and what it is to be a culinary icon.

What set Robuchon apart from other chefs? ST food critic Wong Ah Yoke on the chef’s culinary legacy.

As the most decorated chef of all time, Joel Robuchon inspired countless chefs with his innovative cuisine and impeccable standards. As he passes away, The Morning Majlis pays tribute to him and look at the legacy he leaves behind with Spero Panagakis, Co-founder of BB Social Dining. Listen to #Pulse95Radio in the UAE by tunning in on your radio or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio

Glamping and blind dinners get the ladies excited this week... but blenders do it too, so...INTRO: (00:00) Alison and Lulu chat about the summer heat, summer plans, summer movies, and The Met. OBSESSIONS: (6:30) Alison is working on our website, and is obsessed with making it great - but IT’S NOT FINISHED SO DON'T GO TO IT YET! Lulu is obsessed with salt licorice, which is black licorice that’s salty…and sweet? Weird but addicting.WISHLIST: (9:48) Alison wants a really nice blender…she can’t remember which one it is, but anything would be better than her current setup. Lulu is moving and wishes for packing to be easy…don’t we all! ALISON’S 10K DAY - STONE MOUNTAIN, GA: (13:20) Heading to Stone Mountain Park, Alison goes glamping! She starts by buying this yurt-style tent, and luxurious bedding to go in it. This list of glamping essentials was a great source of inspiration for what to bring. She definitely had to get this portable record player for her setup. A carriage ride, park activities, and a private lesson at Atlanta’s Hot Glass, then a late lunch at Kimball House, before she gets her vinyl fix at Records Galore. Dinner on-site with The Portable Chef. Ending the day with a in-home (in-tent?) massage from The Miracle of Massage gets her not even close to 10k, but she can use her glamping tent again, so that’s a win!LULU’S 10K DAY - SINGAPORE: (35:34) Check out the world’s largest rooftop infinity pool at the Marina Bay Sands Hotel. Black Car Service takes Lulu to Louis Vuitton Maison where she makes a “sensible” purchase. Lunch is at sensory deprivation experience Nox - Dine In The Dark. She visits The Analog Vault where she buys this bluetooth turntable, buys tea at Fort Sanctuary and goes on a Night Safari! Lulu’s suite at Resorts World shares a wall with the aquarium. Dinner at Joel Robuchon, followed by a visit to Tippling Club where you order your cocktails by tasting a teaser gummy bear. Seriously. CHARITIES: (57:45)AKS Pick-UpBeautiful Mind CharityFOLLOW US: FacebookInstagramYoutubeTwitterWebsiteApple PodcastsGoogle PodcastsSpotifyStitcherSupport the show (https://www.patreon.com/10KDollarDay/)

On today's episode of "All in the Industry", host Shari Bayer is joined by Jody Eddy, a cookbook author, journalist, food conference and culinary tour organizer, consultant, recipe developer and chef. Jody is a graduate of the University of Minnesota and The Institute of Culinary Education in Manhattan. She’s cooked at Jean Georges and Tabla in NYC, and The Fat Duck in England. She was the Executive Editor of Art Culinaire Magazine for three years where she profiled dozens of F&B leaders, including Ferran Adrià, Alain Ducasse, Joel Robuchon, Thomas Keller, Charlie Trotter and José Andrés. She’s written several cookbooks, including “Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants” which was nominated for a James Beard Award; North: The New Nordic Cuisine of Iceland; Cuba! Recipes and Stories From The Cuban Kitchen; and The Hygge Life: Embracing The Nordic Art of Coziness. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at Iceland's geothermal tomato greenhouse, Fridheimar. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

RESTAURANTS REVIEWED:Joel Robuchon at MGM Grand - Las Vegas, NVSpoon and Stable - Minneapolis, MNDuke's Waikiki - Honolulu, HI

Arriving as an exchange student from California, Nancy Singleton Hachisu originally planned a short visit to Japan, but 26 years later - she's still there. A relationship with a Japanese organic farmer is what upended her plans and saw her settling into an 80-something-old farmhouse that's been passed down his family for multiple generations. During this time, she's met fascinating Japanese producers - such as a "salmon whisperer", unique salt raker and a ninth-generation sake brewery owner - and published two cookbooks, "Japanese Farm Food" and "Preserving the Japanese Way", resulting in a fan base that includes Joel Robuchon and the team at Cornersmith.  She describes what's really in your soy sauce (you'll be surprised), artisan producers creating the most next-level potato flour and sesame you've ever heard of, how to make ancient Japanese cheese and what it's like to eat at Jiro's sushi joint multiple (yes, multiple) times. Thanks to Shelby Chalmers at Fino Foods for teeing up this interview.  

?Topics Did you know you can enjoy Las Vegas and not gamble? Did you know you can visit Las Vegas and bring your kids? Well you CAN! For Your Mouth Las Vegas offers a plethora of dining choices that range from fantastic buffets to unique supper club experiences. Renee and Kim chat about one of their favorite places to chow down in Las Vegas, Bacchanal at Caesar’s Palace . . .think Bacon Slab. We also recommend The Barrymore at the Royal Palm Resort. If you’re in the mood for high-end dining, Joel Robuchon or STK by Gordon Ramsey are excellent options. Looking for something a bit more familiar? Las Vegas also has well-known restaurants like Grand Lux & PF Chang’s. Renee recalls that one time she had to give a little boy the stink-eye and little talking to for sneaking and stuffing fries into his mouth off of a buffet. #getyourkid For Your Entertainment If you’re looking for entertainment in Las Vegas, try one of the many Cirque du Soleil shows. Most seem to be family friendly, but double check before you book. Live music can be found around every corner in Vegas as well as celebrity-in-residence concerts such as Cameo, Elton John, Santana, and Mariah Carey. Renee suggests taking advantage of shopping tours or heading to the outlet malls to get your shopping fix. For Your Sense of Adventure The Nevada desert offers an abundance of activities for those who love the outdoors and want to stay off of the tables. Options include hiking, dune buggies, and dump truck driving. Kim took a day trip to the Grand

Happy Easter Peeps! On today's show we spoke to the Gourmet Farmer Matthew Evans, owner of Fat Pig Farm in Tasmania. He's just released a new book called Not Just Jam that covers all kind of preserves, and we discussed the origins of preserved goods and why they are still relevant despite modern food technologies.We then were joined by Melbourne-based French Chef Florent Gerardin, who chatted about his time working in kitchens alongside Joel Robuchon, Alain Ducasse, Shannon Bennett, and Mark Best amongst others. He is opening a new restaurant in Flinders Lane called Oter, and we spoke about how the new space is coming together and what they'll be serving. It's opening around April 11, so swing past and have a look.

Alain Coumont is a Belgian chef and restaurateur, and founder of Le Pain Quotidien. Coumont is the son and grandson of grocers. His grandmother ran a hotel in front of the train station in Huy, Belgium. As a child in Belgium, Coumont spent countless hours perched on a chair, watching his grandmother make bread. Then, in 1977, after a voyage to the United States, where he was impressed by the success of Michel Guérard, he abandoned his classical studies and enrolled in the Hotel School of Namur in Belgium. After graduating, Coumont worked in a number of highly regarded restaurants including Michel Guérard, Georges Blanc, and Joel Robuchon. However, as a young chef in Brussels, Coumont could not find the right bread for his restaurant. Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood. Today, Le Pain Quotidien has grown into an international chain operating in many countries around the globe. It sells organic bread and cakes in a homey, rustic style, focusing on their communal table and their simple, elegant boulangerie fare. Learn more from the founder of such an impactful chain in this week’s special episode of Evolutionaries! This program has been sponsored by GreatBrewers.com. “In people’s minds bread was cheap. When bread regulation came, people came to see the “100 dollar” loaf. It helped the business and it was a fair price.” [14:10] — Alain Coumont on Evolutionaries