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Welcome to the Spring 2025 Book Preview with Catherine of Gilmore Guide to Books! Today, Catherine and Sarah share 12 of their most anticipated books releasing in April and May. This post contains affiliate links through which I make a small commission when you make a purchase (at no cost to you!). CLICK HERE for the full episode Show Notes on the blog. Announcement Sarah's Bookshelves has joined Substack! Please note, we're not MOVING to Substack, we're simply adding Substack to the places we already put out content. On our FREE Substack feed, Sarah's Bookshelves is offering all the content you already find on the blog, my Instagram account, public podcast, On our PAID feed, we're offering all the content we also offer on Patreon. If you're interested in becoming a paying subscriber on Substack, visit sarahsbookshelveslive.substack.com for all the details and a full list of benefits. If you're already on Substack, please consider following the FREE feed and sharing with your reader friends to help support the show. One of the many benefits to joining as a paying member of either our Patreon or Substack Communities is gaining access to several bonus podcast episode series, including Book Preview Extras! In these episodes, Catherine and Sarah share at least 4 bonus books we are excited about that were not shared in the big show preview episode. Get more details about all the goodies available to all Superstar patrons here and all Substack paid subscribers here! Highlights Catherine and Sarah share some big releases coming this spring (lightning round style). With a theme this season of “change,” Catherine focuses on lighter fiction and thrillers. Sarah's choices are evenly split between debut authors, new to her authors, and repeat authors. Food novels, rom-coms, thrillers (two with a mistaken identity element), and lighter reading are the picks for spring! Sarah has already read one of her picks — and one of Catherine's! And, Catherine has already started reading one of hers. Plus, their #1 picks for the spring. Big Spring Releases [5:15] The Emperor of Gladness by Ocean Vuong (May 13) | Amazon | Bookshop.org [5:43] The Dark Maestro by Brendan Slocumb (May 13) | Amazon | Bookshop.org [5:47] Say You'll Remember Me by Abby Jimenez (Apr 1) | Amazon | Bookshop.org [5:56] Run for the Hills by Kevin Wilson (May 13) | Amazon | Bookshop.org [6:03] Vera Wong's Guide to Snooping (on a Dead Man) by Jesse Q. Sutanto (Apr 1) | Amazon | Bookshop.org [6:18] The Maid's Secret by Nita Prose (Apr 8) | Amazon | Bookshop.org [6:26] Audition by Katy Kitamura (Apr 8) | Amazon | Bookshop.org [6:29] My Documents by Kevin Ngyuen (Apr 8) | Amazon | Bookshop.org [6:44] Backlist Titles Mentioned The Violin Conspiracy by Brendan Slocumb (2022) [5:51] Symphony of Secrets by Brendan Slocumb (2023) [5:53] Spring 2025 Book Preview [6:51] April Sarah's Picks The Family Recipe by Carolyn Huynh (Apr 1) | Amazon | Bookshop.org [9:40] I See You've Called in Dead by John Kenney (Apr 1) | Amazon | Bookshop.org[14:49] The Bright Years by Sarah Damoff (Apr 22) | Amazon | Bookshop.org [23:15] Gold Coast Dilemma by Nana Malone (Apr 29) | Amazon | Bookshop.org[29:28] The Road to Tender Hearts by Annie Hartnett (Apr 29) | Amazon | Bookshop.org [33:42] Catherine's Picks Cat's People by Tanya Guerrero (Apr 1) | Amazon | Bookshop.org [12:46] Heartwood by Amity Gaige (Apr 1) | Amazon | Bookshop.org [18:23] Other Books Mentioned The Fortunes of Jaded Women by Carolyn Huynh (2022) [9:44] Talk to Me by John Kenney (2019) [14:53] About a Boy by Nick Hornby (1998) [16:48] The God of the Woods by Liz Moore (2024) [18:30] The Return of Ellie Black by Emiko Jean (2024) [18:32] Sea Wife by Amity Gaige (2020) [22:47] The Shred Sisters by Betsy Lerner (2024) [24:45] The Dearly Beloved by Cara Wall (2019) [26:18] Ask Again, Yes by Mary Beth Keane (2019) [26:20] We Are the Brennans by Tracey Lange (2021) [26:22] The Most Fun We Ever Had by Claire Lombardo (2019) [26:25] Yours, Eventually by Nura Maznavi (2025) [30:58] Unlikely Animals by Annie Hartnett (2022) [33:47] The Guncle by Steven Rowley (2021) [38:04] May Sarah's Picks Aftertaste by Daria Lavelle (May 20) | Amazon | Bookshop.org [42:16] Catherine's Pick Home of the American Circus by Allison Larkin (May 6) | Amazon | Bookshop.org [26:48] The Man Made of Smoke by Alex North (May 13) | Amazon | Bookshop.org [31:29] Abigail and Alexa Save the Wedding by Lian Dolan (May 20) | Amazon | Bookshop.org [39:56] Storybook Ending by Moira Macdonald (May 27) | Amazon | Bookshop.org[45:36] Other Books Mentioned The People We Keep by Allison Larkin (2021) [28:23] The Angel Maker by Alex North (2023) [31:39] Lost and Found in Paris by Lian Dolan (2022) [41:25] Kitchen Confidential by Anthony Bourdain (2000) [43:42] The Husbands by Holly Gramazio (2024) [43:54] Sweetbitter by Stephanie Danler (2016) [44:36] Tomorrow, and Tomorrow, and Tomorrow by Gabrielle Zevin (2022) [44:40] Mexican Gothic by Silvia Moreno-Garcia (2020) [44:42] Under the Whispering Door by TJ Klune (2021) [44:45] The Midnight Library by Matt Haig (2020) [44:53] Storybook Ending by Poppy Alexander (2024) [47:32]
Whether designing, renovating or tweaking the decisions you make for your kitchen are critical. You are sure to get it all right with our tips and tricks. We cover it all from cabinets to fixtures & everything in between. Listen in to get it right! Your kitchen is the hub of your home. It's important to get it right, since families spend so much time there, and it's the room that impacts your home value the most. Learn all about range hoods & BTUs HERE. Eliminate unsightly outlets with this tip. Read HERE. Listen to our where to splurge and where to say episode HERE DTT defines Plinth Kelly's crush is the podcast This is Love, specifically episode #9. Listen HERE or whereever you get your audio. We participate in the affiliate program with Amazon and other retailers. We may receive a small fee for qualified purchases at no extra cost to you. Anita's crush is the book Provence style, Decorating with French Country Flair HERE Need help with your home? We'd love to help! We do personalized consults, and we'll offer advice specific to your room that typically includes room layout ideas, suggestions for what the room needs, and how to pull the room together. We'll also help you to decide what isn't working for you. We work with any budget, large or small. Find out more HERE Hang out with us between episodes at our blogs, IG and Kelly's YouTube channels. Links are below to all those places to catch up on the other 6 days of the week! Kelly's IG HERE Kelly's Youtube HERE Kelly's blog HERE Anita's IG HERE Anita's blog HERE Are you subscribed to the podcast? Don't need to search for us each Wednesday let us come right to you! Subscribe wherever you listen to your podcasts. Just hit the SUBSCRIBE button & we'll show up! If you have a moment we would so appreciate it if you left a review for DTT on iTunes. Just go HERE and click listen in apple podcasts. XX, Anita & Kelly DI - 22:36/38:14 Learn more about your ad choices. Visit megaphone.fm/adchoices
Send us a textEpisode 169Anthony Bourdain never just sat at the table; he burned it, flipped it over, and wrote a damn good story about it. A chef, a traveler, a provocateur, and a poet of the unsanitized world, Bourdain ripped through life with a cigarette in one hand and a pen in the other. He wasn't born into greatness; he clawed his way through the grime of dish pits and the drudgery of New York kitchens until his 2000 memoir, Kitchen Confidential, dropped like a Molotov cocktail in the sanitized world of Food Network fluff. Overnight, the culinary world had its anti-hero—a guy who'd rather eat a questionable sausage from a street vendor in Hanoi than sip champagne in a Michelin-starred dining room.Bourdain didn't just change television; he set it on fire and let it burn until something real emerged. A Cook's Tour was his first attempt at blending food and travel, but it was No Reservations that solidified his place as the Hunter S. Thompson of gastronomy. The man wasn't interested in perfect plating or 30-minute meals. He wanted the dirt, the grease, the stories behind the food. And he found it in the strangest places—drinking moonshine with bootleggers, eating fermented shark in Iceland, or sitting on a plastic stool in Vietnam while slurping pho and changing the world's perception of what food television could be.And the people—oh, the people he met. Bourdain was a magnet for the misfits, the outcasts, the ones with stories etched into their hands and their faces. He didn't just interview chefs or politicians; he broke bread with locals, the kind of folks most travelers don't even see. In Beirut, he ate mezze with civilians in the middle of a warzone. In Congo, he sat with fishermen who had nothing but still shared everything. His genius was his ability to listen, to be vulnerable, to be uncomfortable. He was a tall, lanky, tattooed confession booth where the world's forgotten souls poured their stories, and he carried their weight with a strange kind of grace.Bourdain wasn't fearless; he was brave. Fearless is easy—just ignore the danger. But brave? Brave is walking into a jungle, a slum, a war zone, and still saying, “Yes, I'll try that goat testicle soup.” Brave is telling the truth, even when it's ugly, even when it makes you the bad guy. And that's what he did, over and over again. He called out the bullshit of the food industry, the travel industry, and sometimes himself. He wasn't always right, but he was always honest.In the end, Bourdain's legacy isn't just the shows he made or the places he went. It's the way he made us all a little braver, a little hungrier for the world, and a little more willing to sit down with strangers and say, “Tell me your story.” He showed us that food isn't just sustenance—it's a bridge, a weapon, a love letter, and sometimes, a hard truth. And damn it, we're all better for it.Music:Iggy Pop - Lust for LifeJonathan Richman - RoadrunnerSupport the showInsta@justpassingthroughpodcastContact:justpassingthroughpodcast@gmail.comArtwork @digitalnomadicart on Insta
Subscribe to Throwing Fits on Substack. Our interview with Chris Hansell is thin, crispy and juicy. Chris—founder of Chrissy's Pizza—was kind enough to come through on one of his days off to cook up with us on black metal, murdered out fits, kitchen appropriate footwear, making the kind of pizza you and your father would love, the full pies no slices mindset, spending 5 years researching and developing what many people are calling the best pizza in NYC, how Action Bronson and a few other folks changed his life, actually living Kitchen Confidential, made to order pizza line math, getting a 8.2 from Dave Portnoy at the absolute worst time, choosing frozen pizza based on mood, today's fetishization of chefs and kitchen staff, a litany of pizza takes straight from the sauce boss' mouth that deal with everything from pineapple and ranch to pepperoni and accoutrement, the diy nature of hardcore as it applies to running a pizza business, the glory days of old school Pizza Hut and Domino's before they changed their recipe, holiday treats, getting slices on a first date and much more on Chris Hansell's interview with The Only Podcast That Matters™.
Dr. Obsoleto: Black Friday Thanksgiving 80s Retro Computing Kitchen Confidential Commodore Atari 70s Vintage Voyager NASAEnglish and German With voicemails from. The king of Vienna and more
On this edition of our series about celebrity memoirs, we review four more superstar tell-all's that are well worth your time, whether you enjoy them on the page or listen to the audiobooks: Connie, by Connie Chung, Taste by Stanley Tucci, Kitchen Confidential by Anthony Bourdain, and Sonny Boy, by Al Pacino. See omnystudio.com/listener for privacy information.
The reservation platform Resy centers itself around the communal experience that comes from dining, affirming and building connection between restaurants and diners, according to CMO Hannah Kelly. Episode TranscriptPlease note, this transcript may contain minor inconsistencies compared to the episode audio.[00:00:00] Damian: I'm Damian Fowler. [00:00:01] Ilyse: And I'm Ilyse Liffreing [00:00:02] Damian: welcome to this edition of The Current Podcast. [00:00:05] Ilyse: This week, we're delighted to talk with Hannah Kelly, the CMO of Resy. [00:00:09] Damian: Want to make a restaurant reservation? American Express owned Resy is there for you. With over 40 million global users, the app has driven over 600 million reservations. Now that's a lot of fine dining, I imagine. [00:00:23] Ilyse: With almost 14 years of working at American Express under her belt, Hannah leads marketing efforts to connect restaurants and tastemakers. [00:00:31] Damian: We start off by talking about the value of customer data and how insights inform Resy's marketing strategy. [00:00:38] Damian: We work in an industry where, data is capital. You know, how does Resy rely on the customer data, especially from its parent company, American Express? [00:00:47] Hannah: Sure. So thank you so much for having me. And you could argue that the premise of the Resyacquisition was based on American Express's deep use of data. So when we look at spend at American Express, dining one [00:01:00] of our highest spend categories. We reached 100 billion in spend for the full year in 2023 for the first time ever. [00:01:06] So for us, being an American Express and in the business of membership, we are constantly looking for ways to engage and attract card members and deepen our relationships with merchants. Resy naturally presented that opportunity as a way for us to own an asset, own a brand, and build a community of being able to connect the world's best restaurants to the world's best diners on a proprietary basis. [00:01:28] Damian: That makes a lot of sense. I, as an Amex owner, do spend a lot in restaurants. I wonder if you have any interesting stories around turning those insights into action. [00:01:38] Hannah: Sure. So, We know that millennials and Gen Z's are worried about making the perfect reservation. In fact, we commissioned our own research and we found that 50 percent of the millennial and Gen Z population are worried about making the perfect reservation. [00:01:52] And so with that, that drove three sort of primary objectives and campaigns for us. So first is our brand platform. we launched a brand platform in [00:02:00] 2023 called Reservationships, which is really meant to highlight how that Resy is more than reservations, really being that trusted partner in crime when you don't know where to go. [00:02:09] You want to have that fine dining moment with your potential in laws to be with a new date. How can we really own the fact that Resy has served as that sort of curator, and role. I think the second piece has been, this past year we introduced our Resy shareable hit list. so what that function allows you to do in the iOS app is anyone can go in and create a list based on any title that you want. [00:02:31] Go to date nights. Kid friendly places. You name it. We have some very creative takes in there. and you can share them out with friends. So again, it's really meant to give users the confidence that they are selecting and making the best reservation possible for them. [00:02:48] Hannah: And we've extended that and really leaned into that a bit more with our third deliverable this year, which has been around the launch of our discover tab. [00:02:54] So now when you go into the Resy app, you not just only see a list of restaurants based [00:03:00] on your location or cities. We've always had collections, but now our discover tab actually brings in all of our editorial content into the app. And just for reference in Q one of 2024, we highlighted over 000 plus restaurants in all of our editorial across 300 stories. [00:03:17] So now all of that content is there in formats that can helpfully guide users on how they can connect with restaurants that they should love if they don't know them already and ones that they want to continue to celebrate their love for and be a patron of. [00:03:28] Ilyse: You know, retail data continues to have a moment among marketers. In your experience, how much do these insights influence your strategy? And what do you think is the future of this type of data? [00:03:42] Hannah: So I think for us, guest research is the number one place that we constantly look to. And for us, a lot of that is where are people notifying, where are people searching, where are people dining. And at American Express, we're able to see where our card members are spending. And with Resy, we're able to see where they're searching. [00:03:57] And we use that to inform our research. Anything from [00:04:00] the restaurants that we go after on our platform. So being really thoughtful around what are the types of cuisines that might be missing? What are the types of underrepresented cuisines or restaurants that we need to bring onto our platform? So what's not being searched for? [00:04:11] and then obviously our product offering. So as mentioned, really trying to tap into ways that we can not only help diners based on research that we've collected, but also By introducing the discover tab by introducing things like shareable hit list. Those give us new avenues to really discover. What are the trends and what are the capabilities and offerings that Resy can provide? [00:04:31] And even more importantly, what can we pass to our restaurants that they could learn about guests that they might not be able to get on their own? So we think about it not only as What type of research can we use to improve the experience around discoverability and in restaurant dining, but also think about how we can use that a differentiator for our partners and for our restaurants on our platform as well. [00:04:51] Ilyse: That's, that's made me curious. What is the, most popular cuisine that Resy users are, [00:05:00] are making reservations for? [00:05:01] Hannah: I don't know the exact cuisine type, but I can tell you we typically look at the types of cities that we see a lot of dining demand around, and we use that to really guide where we have a lot of our restaurant partners. We also really care about shining a light on underrepresented food types as well. [00:05:16] So, We did a ton of work during, COVID 19 around highlighting the importance of Chinatown and the love stories of Chinatown, knowing that there is xenophobia happening as a result of the pandemic. also in the spring of 2020, when we think back to the wake of George Floyd, looking at how we can really highlight black owners and operators and chefs in our community. [00:05:35] And that's something that we had always done. So, we again look at what's been searched, what hasn't been searched and really how we want to perpetuate the diversity, and future of the industry in the best way possible. [00:05:47] Damian: You mentioned the site is more than a reservations app, and you're basically building kind of editorial and curated content. that's fascinating. could you say a little bit more about that and how you target taste makers and [00:06:00] people in the know and those underrepresented kind of food types that you mentioned? [00:06:04] Hannah: So believe it or not, we get asked all the time if restaurants have to apply to be on Resy and what the selection process is. There is no selection process. Any restaurant can pay to be on Resy. But I think the reason why we get that is because of how we are able to surface and highlight the restaurants on our platform in a way that goes beyond just the menu and when their hours of operation are. [00:06:27] So for us, that's really thinking about the editorial stories, as mentioned, where we have, A whole entire editorial team that's dedicated to coming up with ongoing franchises, like the one who keeps the books, which is our most popular, where we see, our guests going in and figuring out of the top restaurants from the actual owners and operators, when they release inventory, how they release inventory, and how best to get seated, also longer form content as well. [00:06:52] Beyond our edit. We're really an experiential brand as well. We'll do around 200 events by the end of [00:07:00] 2024 with restaurant partners. Why? Because we know that our guests want to be able to experience restaurants and get that behind the scenes, behind the curtain look and feel. And our restaurant partners view us as a co conspirator and collaborator. [00:07:13] We meet with our top restaurant partners. Frequently and instead of saying, Hey, how is your performance with Rosie? How are you enjoying? We talk about what are your 5 10 year growth plans? What are you thinking about in the immediate future that's keeping you up? What story do you want to be able to tell? [00:07:27] What opening do you have? What new product? What front of house team member do you want to celebrate and really use that to help guide and inspire how we create a lot of our content, not just for edit, but in real life experiences. Yes. [00:07:48] Damian: I suppose that feeds into that in many ways. But, how do you strike a balance between telling those stories and your own story? It's [00:07:57] Hannah: not about us. people care about Resy because of the [00:08:00] restaurants on our platform. And I think Resy, when it was founded in 2014, really came out with a differentiated view, which is we want to be for restaurants by people from the restaurant community. And it's not about the dollar that Resy wants to spend. [00:08:13] It's to take or make from the restaurant partners. So we've really maintained that not only in our business offering but in our brand story. And when I look at the reservations platform that we developed last year, it's not about Resy and about how great Resy is. It's about the relationships. that we broker, broker between restaurants and the broader industry and the community. [00:08:33] So all of the B to B and industry support that we do, on the guest side, obviously building relationships and starting new ones between guests and hopefully restaurants that they want to become a regular with and between our diners as well, celebrating why people love going out. And when we look at our editorial, we're trying to curate around insights. [00:08:52] [00:09:00] Um, it's really about creating a platform and owning the fact that we are a network and that our restaurants are greater than us. And in doing that and having the right level of gravitas towards our partners. In turn, I think that's what has allowed Resy y to become a little bit more of a darling than maybe some of our competitors. [00:09:20] Damian: So interesting. And in terms of, like, the results that you're seeing from this kind of, integration of these different stories and balancing between restaurants and guests, are there any new innovations that you're looking at this year to kind of keep that in motion? Yeah, [00:09:35] Hannah: I think this year. So the discover tab and our shareable lists were really big launches for us this year. So it's really starting to think about what that ecosystem looks like and owning that as a platform for our guests in our restaurants to tell their story. [00:09:51] I think also leaning into our relationships with our partners. So this summer, what's really exciting in a prime example of this is the [00:10:00] Unapologetic experience that we push live with our partners at Unapologetic Foods. So, for context, Unapologetic Foods is a hospitality group, Indian hospitality group, based in New York. [00:10:11] Very, very highly sought after restaurants, such as SEMA. and in fact, the New York Times did an entire story on how you could get into SEMA. Um, it Yeah, [00:10:21] Ilyse: jealous of them all. [00:10:23] Hannah: Which, by the way, the Resy Notify does work for SEMA. I can't tell you how many friends have texted me to say, I got off the list at SEMA, the feature works. [00:10:31] I'm like, thank you so much for validating. Also, going early works as well, which you'll find in the one who keeps the books. But, a prime example of this year and how we've really kind of put all these insights to practice has been when we met with Ronnie, the owner of Unapologetic Foods. I think it's really important to note that, when I was in the United States last year, he had really expressed a deep desire to try and get the word out and spread the word and love of Indian food outside of the major cities in the United States. [00:10:58] so basically trying [00:11:00] to make Indian food as mainstream as American or as Italian and how it's pretty underrepresented. He was a crazy thought, but I just wanted to share that with you. That's what I'm really thinking about. He said, Absolutely not crazy. Let's actually sit and think about how we could create a tour, what that experience would look like, really taking a nod and inspiration from him. [00:11:20] His dream was to go on tour. We pulled on that thread, and this past summer we have gone live in three different cities, L. A., Chicago, and D. C., at different Southeastern Asian cuisine. [00:11:31] Ilyse: glad to [00:11:31] Hannah: Those chefs collaborated with Ronnie and his team on a custom menu. There's content around it. And again, our job there is greater than Resy. [00:11:39] It's greater than a reservation. It's really about. So we're here at the Anna Jack Thai restaurant, unlocking something that was important to our partners. We had an hour long wait at the Anna Jack Thai experience the first night, even some influencers who were not asked to go standing in line for over an hour, which, again, is a testament to, I think, tapping into a real trend, but that really coming from an authentic place [00:12:00] from the restaurants on our platform and treating them as collaborators. [00:12:03] Damian: I just want to say I'm glad to hear that about Indian food because, you know, I'm originally from Britain and, Indian food is our number one cuisine. So it was always amazing to me that it was never that big in the U. S. I certainly, I think maybe New York it has been because there's a special area to the city, but in general, it's good to hear [00:12:19] Hannah: It's not the same as Britain. it's really not. And I think with Ronnie, his staff and the front of house team, they take the time to really educate you. So if you go to SEMA, They'll give you the menu, they'll assess, what you're there for, why, but they have no problem demystifying and taking the lead on walking you through why each dish is special, why their biryani has a very special rice, which is different because of the region of India that the chef is from versus what you might see somewhere else and calling attention to things that diners might not pick up on other than like, Oh, I know I need to go here because it's a hot reservation. [00:12:54] They really take the time to use that as an opportunity to tell a bigger story and hopefully make a bigger impact. [00:13:00] Now you've spent [00:13:02] Ilyse: years working at American Express. That's like a tenure that's almost unheard of in today's working landscape, let alone marketing. And you've worn many hats at American Express. So we're going to talk a little bit about your experience along the way. How has this experience shaped your philosophy now as CMO? [00:13:17] Hannah: already shaped your philosophy now. At American Express, I had come from fashion PR, which was very much here's this asset. Here's this piece. Go pitch it, send out a sample, get it back, and it felt very transactional. I started on the open brand strategy team, which was our small business branded American Express at the time, and the number one thing the team was focused on was this new report that had come out around what is on the mind of a small business owner, and the number one [00:14:00] insight was help me get more customers. [00:14:02] And in that moment, I remember sitting in this conference room thinking, Oh, God, how is American Express going to tackle this? What do we do? And really, it was diving in and understanding they just need a day. They need a moment that's going to get people to go out and shop. So with the partnership of many agencies and teams internally, we came up the most simple idea possible, which was small business Saturday. [00:14:25] And here we are entering its 15th year. It launched with a Facebook page and really just anything possible to help get more business to small businesses was the premise. Since that time on, and now almost 14 years later, I've always tried to think about what is that deeper, higher order insight that we have the opportunity to serve and have translated that through all the many years and months of experience in American Express and now Resy and Resy, we acquired and closed Resy in July of 2019. [00:14:56] We're in the process of integrating the companies, making [00:15:00] sure that we're keeping Resy and figuring out how we bring the best to bear of American Express. And then a pandemic happens, which brought our industry to its knees. So again, pulling on that same tool, what's the number one thing we needed to do? [00:15:11] How do we keep our restaurants afloat? So at the other end of this pandemic, there are restaurants that we can serve on our platform. And with that, We met the chief medical officer of American Express, figured out that we have a chief medical officer in American Express, and looked at ways that we could create COVID safe dining behaviors. [00:15:28] And that led to sponsorship of outdoor experiences across 45 restaurants within the state. So again, just, I think, really listening and being obsessed with the customer. It has paid dividends. And [00:15:45] Damian: up, that's a tremendous legacy. 15 years of small business Saturday, yes, must be satisfying. And then as you think about Resy now and building out that future, do you have, um, do you have Goals that you want to achieve this year five years down the line [00:16:00] And maybe I don't know if you have any thoughts on that. [00:16:03] I'm sure you do [00:16:03] Hannah: Yeah. So this year is actually our 10 year anniversary at Resy. and it's amazing to see you to the point of all the growth that you cited at the beginning of the taping. Like what? What we've had in that short period of time, and I think for us, it's really been because we've been that co conspirator and partner to the industry. [00:16:22] So for us, The next sort of chapter of Resy is really going to be harnessing that even more, which is when you are a restaurant and you're trying to think of how you can grow your business, how you're trying to get your story out there. Who are you turning to? I want you to be thinking about Resy. [00:16:37] And I don't want you to be thinking about Resy just from the sake of a table management platform or a demand network. I want you to be thinking about us as a critical partner in helping you scale, grow your demand, tell that story of a cuisine type, build an experience that only we could be able to partner with. [00:16:55] And then from a guest side, when you have a dining occasion, I want [00:17:00] you to come to Resy, yes, of course, to think about that. But. But I also want to be the destination to help curate and really be the trendsetter that anytime you're trying to figure out what is happening in my city, a city that I'm traveling to in the broader food industry at large, what does that mean? [00:17:16] And I think a great example of how that is sort of coming to life now is, as part of American Express's relationship with Disney, they actually approached us to think about how we could do a deeper integration for the season three premiere of the bear. Why the bear? All about food. You have people at home now saying corner when they're cooking in their kitchen, and I didn't know what that meant prior to watching that show. [00:17:40] They came to American Express because of our ownership of Resy and what we mean to that industry. So we actually hosted a private screening for American Express card members for the first, and we're also doing episodes one and two of season three at Kusama, one of our L. A restaurants. and that's really because these brands are [00:18:00] looking to figure out how do we authentically play in food and they're thinking Resy. [00:18:03] So how do we continue to evolve on that? What does that mean? How are we meeting our customers? The industry where it needs to be and really being seen as that sort of foothold. Wow. [00:18:15] Damian: that's amazing. That's the bear the hulu connection. That's fantastic [00:18:20] Ilyse: [00:18:20] Damian: I read Anthony Bourdain's Kitchen Confidential many years ago, but it seems like, people's interest in food and cuisine is hotter than ever. If I may say, what's your take on [00:18:33] Hannah: Couldn't agree more. and I think that if anything positive coming out of COVID 19 was that it taught us all and showed us all the importance of restaurants and what they mean to us. [00:18:43] So I think coming out of COVID, the number one thing that we heard and we've seen, and even as, as personally, I felt is, Wanting to go out and congregate and to be with people that I love friends, coworkers, family and restaurants are the gathering place for that. [00:19:00] And when that was taken away, I think that was really indicative of what this culture is missing and the role that restaurants can play in that. [00:19:07] And what you've seen is, I think, a genuine interest from the average consumer or diner who is just wanting to understand, What the importance of those restaurants are is like how they operate how we can keep them in business Get that peek behind the curtain. You're seeing shows like the bear emerge and [00:19:27] I think, really indicates that reservations are a form of cultural currency, which is something that we talk about, inside Terezi. So our job is to really harness that, that sort of cultural zeitgeist moment and really use that as a way to help prop up more restaurants, keep them in business, and drive more demand. [00:19:45] Hannah: And that's it for this edition of The Current Podcast. [00:19:47] Damian: We'll be back next week, so stay tuned. [00:19:50] Ilyse: The Current Podcast's theme is by Love Caliber. The current team includes Kat Vesce and Sydney Cairns. [00:19:56] Damian: And remember, I'm Damian. [00:19:58] Ilyse: I'm Ilyse. [00:19:59] Damian: [00:20:00] And we'll see you next time. And if you like what you hear, please subscribe and leave us a review. Also, tune in to our other podcast, The Current Report.
Welcome to episode 9 of Growers Daily! We cover: how to work fewer hours on the farm, how to ask bad questions, how to add value without adding work, the the magic you're looking for is in the work you're avoiding but also WHO IS DIPEN PAMAR. Show Sponsor: Rimol Greenhouses: https://rimol.com Anthony Bourdain's Kitchen Confidential: https://amzn.to/3Yi3WjU RESOURCES TO SUPPORT HURRICANE VICTIMS: Carolina Farm Stewardship Association CSFA (numerous resources) https://www.carolinafarmstewards.org/cfsa-helene-resources/ Organic Growers School OGS ( list of farmers in need ) https://docs.google.com/spreadsheets/d/1YC235Gbq6YwWbC9mQe8Lh9iMsNp4Lpub9oZIP66Qye0/edit?gid=0#gid=0 Appalachian Sustainable Agriculture Project (ASAP) donate: https://asapconnections.org/about-us/ Other stuff and ways to support stuff like this
This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/MACHINE and get on your way to being your best self. Have you ever wondered what it would be like if your dreams came true? What if your dream was to have a TV Show with Gordon Ramsay? What would you do to make it happen? Nyesha Arrington, an American chef, television star, activist, and entrepreneur, joins us on the Greatness Machine to share her story of figuring out what she wanted to do in life and how she realized her purpose at a very young age. Nyesha has long admired Gordon Ramsay as a culinary icon and mentor and dreamed of working alongside him, learning from his expertise, and gaining valuable insights into the art of cooking. Fast forward to 2022, and that dream became a reality when she said yes to joining “Next Level Chef,” where she, Gordon Ramsay, and Richard Blais serve as mentors to the chosen home cooks, social media chefs, and culinary professionals. In this episode, Darius and Nyesha talk about the keys to achieving goals, the many benefits of doing what you really love, and why it is important to go above and beyond when doing something. Topics include: How reverse engineering has helped Nyesha reached her goals Nyesha looks back at the epiphany moment when she realized her dream Why Nyesha decided to go on TV How Nyesha used the power of manifestation to achieve her dreams The story behind how Nyesha ended up working with Gordon Ramsay Nyesha explains the premise of “Next Level Chef” The importance of being an effective communicator Nyesha describes her death meal And other topics… Resource mentioned: Kitchen Confidential by Anthony Bourdain: https://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly-ebook/dp/B002UM5BXW War of Art by Steven Pressfield: https://www.amazon.com/War-Art-Steven-Pressfield-ebook/dp/B007A4SDCG Grit by Angela Duckworth: https://www.amazon.com/Grit-Passion-Perseverance-Angela-Duckworth/dp/1501111108 Connect with Nyesha: Website: https://www.nyeshaarrington.com/ Instagram: https://www.instagram.com/nyeshajoyce Twitter: https://twitter.com/nyeshajoyce Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/imthedarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Sponsors: Indeed - Just go to indeed.com/darius right now and support our show by saying you heard about Indeed on this podcast. Shopify - Sign up for your one-dollar-per-month trial period at shopify.com/darius. Timeline - Timeline is offering 10% off your first order of Mitopure. Go to timeline.com/GREATNESS. Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness Learn more about your ad choices. Visit megaphone.fm/adchoices
“I could hardly form the words. My mouth wasn't working. My heart hammered in my ears and pins and needles burned my hands and feet. I squeezed my fists as hard as I could to get them to stop hurting as I stumbled into my office and fumbled through my laptop password, pulling up the message that had thrown me out of bed: “Nat, someone found a way to hack us. It sounds bad. All of our funds might be at risk.” This was the absolute worst-case scenario. The one I'd pushed to the back of my mind. The one I pretended was impossible so I could sleep at night. I'd always accepted the risk that I could lose all of my money. But if I lost a hundred million dollars of other people's money…” Welcome back to another episode of Made You Think! Today's episode is extra special as we talk all things Crypto Confidential, a brand-new book by our very own co-host, Nathaniel Eliason. Join us as Nat shares the behind-the-scenes journey of writing and launching his book. Whether you're a seasoned crypto enthusiast or just curious, this episode offers a fascinating glimpse into the world of crypto through Nat's insightful storytelling. We cover a wide range of topics including: Nat's journey of writing Crypto Confidential Differences in promoting fiction vs. nonfiction How Nat learned from other successful book marketers Challenges of book promotion and strategy The creative process behind book cover design And much more. Please enjoy, and make sure to follow Nat, Neil, and Adil on Twitter and share your thoughts on the episode. Links from the Episode: Mentioned in the Show: Crypto Confidential early release in Toronto (1:56) Brandon Sanderson signing 5,000 copies in 3 hours (8:37) Brandon Sanderson advice and lectures (8:56) 10 Things I Learned Losing 10 Million Dollars (18:30) Olympus (50:55) Outside the System: Crypto Confidential with Nat Eliason (58:55) Books Mentioned: Crypto Confidential The Founders (22:24) Zero to One (23:23) (Nat's Book Notes) Red Rising (25:08) Atomic Habits (26:49) (Nat's Book Notes) The Three-Body Problem (28:33) (Book Episode) (Nat's Book Notes) The 4-Hour Body (36:11) The 4-Hour Workweek (36:26) (Nat's Book Notes) Trust Me, I'm Lying (38:48) The Obstacle Is the Way (40:40) Ego is the Enemy (41:00) (Nat's Book Notes) Deep Work (41:40) (Nat's Book Notes) Elantris (42:32) Endurance (43:58) Empire of the Summer Moon (44:09) Kitchen Confidential (59:00) People Mentioned: Brandon Sanderson (8:37) Jimmy Soni (22:21) Peter Thiel (23:43) James Clear (26:50) Eric Jorgensen (32:04) Paul Millerd (32:17) Tim Ferriss (36:03) Ryan Holiday (38:32) Cal Newport (41:39) Cormac McCarthy (43:47) Show Topics: (0:00) In today's episode, we delve into Nat's upcoming book, Crypto Confidential, set to release on July 9th. Get your copy here! Nat discusses the book, the preparations for its launch, and the surprise of finding an early-released copy in a Toronto bookstore. (4:01) We explore the process of how bookstores order books, what it takes to keep them on the shelves, and the criteria for returning unsold copies. (7:40) Signed copies of books, and how authors get creative in distributing their signature across a wide number of publishings. (12:52) Nat shares how he balanced promoting Crypto Confidential to his existing audience while also attracting new readers. He reveals his strategy of getting pre-ordered copies into readers' hands early to generate online testimonials by the release date, despite disagreement from his publishers. (19:38) We talk about how the promotion strategy may change after the book release. At what point do you take your foot off the gas? (24:16) The effectiveness of word-of-mouth marketing and why it's such a powerful strategy. We compare the promotion of fiction and nonfiction books, noting that fiction is often less promoted by authors and more by publishers. How does promotional work differ between these genres? (27:33) Nat talks a bit about his upcoming science-fiction book, HUSK, and how he would change his promotion strategy the next time around. (31:10) How can authors maintain momentum and sustain genuine interest in the book? The difference between organic enthusiasm surrounding the book vs. prompted posts. (36:00) Insights from successful book marketers and the strategies that contributed to their success. Spoiler: It's NOT about bombarding your email list. (38:29) The importance of incorporating valuable content into your books. Regardless of the niche, avoid creating “popcorn” books that lack substance. (43:44) Being committed for the long haul as an author, and how it can often take years and multiple books to see your success. (45:50) We dive deeper into the book and explore Nat's motivation behind writing it. Plus, Nat emphasizes the importance of portraying both the lows and highs to engage readers emotionally throughout the narrative. (50:31) What was something that Nat had to cut from the final version of the book? He shares more about his experience with Olympus and how easy it is for people to get carried away while trading. (55:06) The story of Crypto Confidential began in early 2021 as Nat started to get more into crypto. He eventually found his writing sweet spot by focusing more on narration and less on detailed explanations, with the intermediary chapters providing essential, but non-critical, background information. (1:01:08) The cover of Crypto Confidential. What guidance was given in order to come up with the final cover of the book? (1:04:42) Nathaniel Eliason vs. Nat Eliason (1:07:17) That wraps up this episode! If you'd like to order a copy of Crypto Confidential, you can do so here! Make sure to leave a review and let us know your thoughts on the new book. This is a great read for anyone regardless of if you're into the crypto world or not. Stay tuned for our next episode covering Endurance by Alfred Lansing. If you enjoyed this episode, let us know by leaving a review on iTunes and tell a friend. As always, let us know if you have any book recommendations! You can say hi to us on Twitter @TheRealNeilS, @adilmajid, @nateliason and share your thoughts on this episode. You can now support Made You Think using the Value-for-Value feature of Podcasting 2.0. This means you can directly tip the co-hosts in BTC with minimal transaction fees. To get started, simply download a podcast app (like Fountain or Breez) that supports Value-for-Value and send some BTC to your in-app wallet. You can then use that to support shows who have opted-in, including Made You Think! We'll be going with this direct support model moving forward, rather than ads. Thanks for listening. See you next time!
Let's dive into a couple of European curiosities today by focusing on music and food - and so much more.See omnystudio.com/listener for privacy information.
Anthony Bourdain was executive chef at New York's Les Halles restaurant, but his popularity exploded with his first book Kitchen Confidential. Then came the Food Network TV show, then more TV on The Travel Channel and CNN. Yet somehow he had resisted the idea of publishing a cookbook until 2004They finally came out with Anthony Bourdain's Les Halles Cookbook In this 2004 interview Bourdain lets us all in on some kitchen secrets, Get Anthony Bourdain's Les Halles Cookbook by Anthony Bourdain As an Amazon Associate, Now I've Heard Everything earns from qualifying purchases.You may also enjoy my interviews with Wolfgang Puck and Ina Garten For more vintage interviews with celebrities, leaders, and influencers, subscribe to Now I've Heard Everything on Spotify, Apple Podcasts. and now on YouTube Photo by #cooking #restaurants #dining #
John is joined by the legendary restaurateur Danny Meyer—whose Union Square Hospitality Group has built a fine-dining empire in New York City (Union Square Cafe, Gramercy Tavern, The Modern, Manhatta, Ci Siamo, and more) and spawned the multinational fast-casual juggernaut Shake Shack—to mourn the shocking, bewildering loss of a mutual friend, the fast-rising culinary superstar Jamal James Kent, at just 45. Danny also reflects on what has and hasn't changed in restaurant culture since the heyday of bad boy celebrity chefs, the extent to which the industry has recovered from the pandemic, and the crucial differences between mere service and genuine hospitality. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
This week we dive into the Culinary Underbelly with Anthony Bourdain as we talk about his masterpiece Kitchen Confidential. Host: Dr. Nic Hoffmann Co-host: Mike Burns and Mike Carroll From the Ecco back cover: "An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition Almost two decades ago, the New Yorker published a now infamous article, “Don't Eat before You Read This,” by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business. Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—this time with never-before-published material."
In recent years, the celebrity chef and restaurant has taken the world by storm. The rise of the ‘chefprenaur' has created a $10 billion dollar industry encapsulating everything from restaurant chains, branded cookware, cook books, television deals, and social media empires. Despite the glamor, one fact still remains: the restaurant scene is an unforgiving industry. Today's guest, Kim Reed knows this first hand. In her debut book, “Workhorse: My Sublime and Absurd Years in the New York Restaurant Scene,” Kim dives headfirst into her experience as a hostess at the renowned Babbo, where it was said “the pope would have a hard time getting a table.” Much like Bourdain's “Kitchen Confidential,” Kim pulls back the curtain on the hectic day-to-day running of a world class restaurant, but from the position of a member of the staff, rather than the enterprising chef of the restaurant. What she reveals is a frank, often shocking, but still passionate and beautiful exposition about an industry that accounts for over 12 million workers and over $100 billion annually across the country. She dives headfirst into the need for creating a safe space for workers, the role managers have in serving both investors and staff, and what it means to really be part of a high functioning team in a very challenging field. This ones not just for those in the restaurant space, but leaders across the workforce, on how to better empower and support your people, so with that…let's bring it in!
Adam is diving head-first into the world of food journalism this week with food and wine critic Kara Monssen. Sitting at Kara's dining table with the smell of freshly baked apple pie wafting throughout the house, Adam and Kara discuss the power of words in describing what's arguably one of the must subjective experiences there is – the act of eating and tasting. This conversation is overflowing with vivid depictions of food, as they discuss why Kara was drawn to food as a career, and the three mouthwatering bakes that are the exemplification of how food shapes who we are. The great baking disaster of 2005 Apple Pie Lemon Tart You can find Kara on Instagram @karafoodwine and www.karafoodwine.com. And for those of you in Australia, you can find Kara's weekly double page spread – Kitchen Confidential – in the Herald Sun every Tuesday. And this week's recipe encapsulates everything about this chat in a single bake – my Mulled Wine Poached Pear and Almond Galette. With its classic warming flavours, striking looks, and boozey leanings, this galette is a real showstopper – and you can find the recipe at www.whatsadambaking.com Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries
How do chefs come up with their menus? How important are the seasons on influencing what you eat when you visit a restaurant? Gareth and Gary are delving into their years of experience to give a bit of a peek behind the kitchen pass on how they work and operate.Plus your kitchen queries are answered and some more recommendations for some must have kitchen gadgets. Send in your questions to Dishing@GoLoudNow.com. Sponsored by Cully & Sully
Chop chop baby we're headed into the seedy underbelly of the fanciest kitchen in New York City with culinary legend Anthony Bourdain. In the book that put him on the map, Anthony tells us everything from how restaurant culture has evolved to how not to get stuck with the cod. Keep up with all the latest: https://celebritymemoirbookclub.biz/ Check out what we're reading and watching on Shelf! Ashley's Shelf Claire's Shelf COME SEE US ON TOUR 1/18/24 - Phoenix, AZ 1/19/24 - Los Angeles, CA 2/15/24 - Vancouver, BC - Canada 4/18/24 - Austin, TX Join our Geneva Community to chat with the other worms!!!! Join the Patreon for new episodes every Thursday! https://www.patreon.com/celebritymemoirbookclub Follow us on Twitter @cmbc_podcast and Instagram @celebritymemoirbookclub Art by @adrianne_manpearl and theme song by @ashleesimpsonross
How can we manage people who are doing creative work? On the one hand, letting someone do what they want feels incredibly risky. On the other hand, creativity requires a degree of freedom, experimentation and agency. That's a particular problem in the creative fields, but it's also a broader challenge. In the 21st century, the jobs people are doing are increasingly ones that require some element of creativity. Creativity is that it doesn't always lend itself to being managed in traditional ways. Unlike setting someone a task where they slavishly need to follow instructions, creative tasks require a different form of supervision. The challenge with that is that as organisations try to mitigate the risk of creative activities, it's very easy to end up in situations where responsibility is transferred for the creative task, but the requisite amount of control to deliver it isn't. My guest is David Meikle. He's a consultant to the advertising market, where he helps companies to be more effective at hiring and managing advertising agencies. To learn more about David and his books visit https://tuningup.co.uk/ Links to topics we discuss: The podcast where Jon Evans interviews Dr Ian McGilchriest: https://www.youtube.com/watch?v=tY89D1UC9Dw Iain's website: https://channelmcgilchrist.com/ The Hamlet cigar advertisements (14:55) https://www.youtube.com/watch?v=hJqN7RNeitw The Sainsbury's Mog The Cat advertisement (18:15): https://www.youtube.com/watch?v=kuRn2S7iPNU The Cadbury gorilla advertisement (18:18): https://www.youtube.com/watch?v=La7B8mBnTXs The Ocean Spray advertisement (19:28): https://www.thedrum.com/news/2020/10/07/ocean-spray-finally-reacts-viral-skateboarding-tiktok Orlando Wood of System One Group: https://system1group.com/team/orlando-wood Anthony Bourdain's Kitchen Confidential: https://en.wikipedia.org/wiki/Kitchen_Confidential_(book)Blair Enn's Win Without Pitching Manifesto: https://www.winwithoutpitching.com/the-manifesto/
Maria C Palmer, co-author of the Amazon-bestselling culinary memoir On The Rocks, joins me to discuss: how does upscale hospitality on the ground translate to in the air; her flight attendant mother's advice for all of us; and her book that's outselling Kitchen Confidential and Stanley Tucci's Taste! Join us for a fun, holiday convo!
On this episode of Currently Reading, Kaytee and Meredith are discussing: Bookish Moments: being immersed in spreadsheets and the publishing woes of Iron Flame Current Reads: all the great, interesting, and/or terrible stuff we've been reading lately Deep Dive: foodie books that symbolize different thanksgiving dishes The Fountain: we visit our perfect fountain to make wishes about our reading lives Show notes are time-stamped below for your convenience. Read the transcript of the episode (this link only works on the main site) . . . . . 2:19 - Our Bookish Moments of the Week 2:01 - Iron Flame by Rebecca Yarros 2:46 - Fourth Wing by Rebecca Yarros 10:52 - Currently Reading Patreon 11:08 - Current Reads 11:41 - Slewfoot by Brom (Meredith) 14:50 - A Court of Thorns and Roses by Sarah J. Maas 13:52 - The Novel Neighbor 16:44 - Krampus by Brom 17:14 - Tunnel of Bones by Victoria Schwab (Kaytee) 17:29 - City of Ghosts by Victoria Schwab 19:53 - The Night Gardener by Jonathan Auxier 19:54 - The Screaming Staircase by Jonathan Stroud 19:55 - 100 Cupboards by N.D. Wilson 20:17 - Bridge of Souls by Victoria Schwab 21:16 - Under the Influence by Noelle Crooks (Meredith) 23:22 - Girl, Wash Your Face by Rachel Hollis 25:32 - The Devil Wears Prada by Lauren Weisberger 27:30 - The Wind Knows My Name by Isabel Allende (Kaytee) 31:19 - Kill Show by Daniel Sweren-Becker (Meredith) 34:32 - Article about racial bias media coverage 35:46 - Fantasticland by Mike Bockoven 35:50 - Daisy Jones and the Six by Taylor Jenkins Reid 35:59 - Only Plane in the Sky by Garrett M. Graff 36:08 - Beyond the Wand by Tom Felton (Kaytee) 36:25 - Foyles UK 39:59 - Deep Dive: Foodie Books to Create Your Thanksgiving Plate 41:20 - Animal, Vegetable, Miracle by Barbara Kingsolver 43:26 - Taste by Stanley Tucci 43:44 - Arsenic and Adobo by Mia P. Mananasala 44:33 - Notes From A Young Black Chef by Kwame Onwauchi 45:42 - Food: A Love Story by Jim Gaffigan 46:39 - A City Baker's Guide to Country Living by Louise Miller 47:39 - Kitchen Confidential by Anthony Bourdain 48:49 - Chef's Kiss by T.J. Alexander 49:22 - La Cucina by Lily Prior 49:32 - Chocolat by Joanne Harris 49:33 - Like Water for Chocolate Laura Esquivel 50:09 - Legends and Lattes by Travis Baldree 50:37 - Bookshops and Bonedust by Travis Baldree 50:53 - The House Witch by Delemhach 51:34 - Black Cake by Charmaine Wilkerson 51:55 - Still Life by Louise Penny 52:34 - The Novel Neighbor on Instagram 53:06 - Meet Us At The Fountain 53:14 - I wish to convey my most heartfelt thankfulness to our listeners and to Kaytee herself for a wonderful bookish partnership. (Meredith) 54:00 - I wish for listeners to let me know about their favorite Indie bookstores. (Kaytee) 54:19 - Indie bookstore SURVEY Support Us: Become a Bookish Friend | Grab Some Merch Shop Bookshop dot org | Shop Amazon Bookish Friends Receive: The Indie Press List with a curated list of five books hand sold by the indie of the month. December's IPL will be a yearly recap from us, so we can give our beloved Indies a break for the holidays! Trope Thursday with Kaytee and Bunmi - a behind the scenes peek into the publishing industry All Things Murderful with Meredith and Elizabeth - special content for the scary-lovers, brought to you with the special insights of an independent bookseller The Bookish Friends Facebook Group - where you can build community with bookish friends from around the globe as well as our hosts Connect With Us: The Show: Instagram | Website | Email | Threads The Hosts and Regulars: Meredith | Kaytee | Mary | Roxanna Affiliate Disclosure: All affiliate links go to Bookshop unless otherwise noted. Shopping here helps keep the lights on and benefits indie bookstores. Thanks for your support!
This week, the power, beauty, and control of writing in the third person.Book recommendation: Kitchen Confidential by Anthony Bourdain.
Listen to the "Kitchen Confidential" version of the coffee industry where we spill the, er, café behind the cafecito we all live for. Melissa Sandoval, Emmy award winning journalist, shares her journey of fleeing from her beloved Medellin, Colombia at 10 years old, to live in Miami, fulfilling her dreams before she turned 30 only to realize there was a more important story to tell: the plight of the Colombian coffee growers and a country locked out of enjoying their own product by corporate entities. Melissa took it one giant leap further by starting her own coffee company, Intuición Café, to buy directly from Colombia's coffee growers, sell online in the US, nationwide, and give back a percentage of the proceeds. Now that's a Latina business model!Highlights: ✨ Torn between immigrant success and emotional/physical well being✨ Colombia's World Renowned coffee reveal✨ Corporate coffee companies' dirty secret✨ Inspiration behind Intuición Café✨ Business model based on intention and spiritualityTakeaways:
Welcome to our podcast where we discuss and deliberate over memoirs and biographies found in thrift shops. This is a great way to do things as we are not choosing who to read about. We may not be fans of the person, we may never have heard of the person and we never know who we are going to find next...There are only 2 rules to this podcast. The book has to be found in a thrift shop and we are not allowed to talk about the book until we press record, which is sometimes agonising.We have lots of episodes coming up so if you find yourself enjoying our podcast, please be sure to subscribe to be among the first to hear about each episode.THANK YOU FOR LISTENING
Entertainment Community FundMagellan's Substack newsletterCheck out chatzpod.com for all things Chatzpod!TwitterBlueskyTwitchChatzumsEmail: chatzpod@gmail.comOur main podcast feed art was done by Camilla Franklin, whose work can be found at https://camillafranklin.myportfolio.com/
How strong are your senses? Certified sommelier Gigi V earned her pin through the Court of Master Sommeliers by acing their blind taste tests – “determining the variety, vintage, and region of a wine using only the senses: the appearance of the wine, its nose, and its effect on the palate.” Sexy as that may sound, Gigi insists her job is the opposite of glamorous. She joins the pod to give a frank and hilarious look behind the scenes of the fine dining industry. [If you've dined at Antonio's at PGA Cars, M Dining, Vask, The Tasting Room at City of Dreams, Chef Jessie, or bought wine from Wine Drop (by AWC/Txanton), chances are you've come across her work.] She discusses her origin story, including foreign exchange programs and how a mentor at the Culinary Institute of America unlocked the magic of food and wine pairings for her, changing the course of her career. After graduating at the top of her class at CIA, she moved to the world of wine from the culinary side and never looked back. We chat Old World vs. New World, natural wines, and the benefits of being multi-lingual (think being the only one who could translate for Chinese tourists in the casino and the French head chef). We came out of this interview praying she'd release a Kitchen Confidential-style tell-all à la Anthony Bourdain. This pod ep will have to do… for now. This episode is dedicated to everyone in the service industry. --- Follow Gigi on IG @gigi.vin.wein.vino or on LinkedIn at https://www.linkedin.com/in/gigi-v-513376b/ More on her work at: https://www.tatlerasia.com/dining/the-industry/must-know-sommeliers-in-the-philippines https://www.esquiremag.ph/food-and-drink/drink/best-cheap-wines-a1570-20190409-lfrm https://www.esquiremag.ph/food-and-drink/drink/best-wines-in-the-philippines-a00287-20190325-lfrm2 https://www.gmanetwork.com/news/lifestyle/food/305322/license-to-drink-what-it-takes-to-be-a-sommelier/story/ --- Music: “Neon Laser Horizon” by Kevin MacLeod (imcompetech.com) licensed under Creative Commons: By Attribution 4.0 License Sound Editing by franticsong Like what you heard? Do rate, review, share, and subscribe so others can find the episodes too. Follow instagram.com/occupationalhazards.podcast for more updates! xoxo Jo --- Send in a voice message: https://podcasters.spotify.com/pod/show/occupationalhazards/message
Welcome to Foodie Summer!Today's book review is of Victoria James' book, "Wine Girl".Music © by Capazunda.Instagram: @brutallyhonestbooksTikTok: @brutallyhonestbooks
The underbelly of working in restaurants kitchens was addressed in the late author and chef Anthony Bourdain's seminal book: “Kitchen Confidential.” Steve Palmer, co-founder of the Indigo Road Hospitality Group, knows it all too well. In this episode, Palmer discusses the pervasiveness of alcoholism and substance abuse within F&B, its root causes and what can be to do to address it.
Originally from New Zealand, Ben Shewry is the head chef and owner of Melbourne-based restaurant Attica - the highly respected restaurant that has been included in the World's 50 Best Restaurants numerous times. Ben's chat with Hugh, Ryan and Josh was so big and so special, it needed to be split across 2 big and special episodes. In this first big and special part, they talk about what makes Attica such a unique place, how he approaches his work, and how he deals with the anxiety that arose from his divorce.But, what is sprinkled across everything Ben does, is his unwavering commitment to excellence and his adoration of change.To learn more about Attica and to book, follow this link: https://bit.ly/4386LUPFor book recommendation, Kitchen Confidential, by Anthony Bourdain, follow this link: https://bit.ly/43hC7rC To watch the trailer for 'The Menu' movie, that ben mentions in the episode, follow this link: https://bit.ly/3BPYEQCSee omnystudio.com/listener for privacy information.
Jesiah Atkinson is a designer. Jesiah designs the most coolest, retro, and beautiful covers you've ever seen. Her lifestyle is giving Kitchen Confidential, King Krule, Marcel Brueur, Sade, Aliyah, FKA Twigs, Studio 54 everything that we love on the Wear Many Hats show. I found Jesiah through one of our favorite podcasts, The Cutting Room Floor with Recho Omondi, by Jesiah designing a few of her lovely content. Her moodboard wwwfinds is giving early 2000s Tumblr that we all love and miss dearly. Please welcome Jesiah Atkinson to Wear Many Hats. instagram.com/imjesiah instagram.com/wearmanyhatswmh instagram.com/rashadrastam rashadrastam.com wearmanyhats.com dahsar.com
Ki Chung is the executive chef of Bar Maze in Honolulu, Hawaii. In this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn. [sponsor] Check out The Standard from MISE: https://youtu.be/FRZNsBOudrQShow Notes: Ki on IG: https://www.instagram.com/kilols/ Anthony Bourdain book (Kitchen Confidential): https://geni.us/AzvsAJ Daniel Boulud book (Letters to a Young Chef): https://geni.us/ELJY7 Alinea cookbook: https://geni.us/SRFRQW Unreasonable Hospitality book - Will Guidara: https://geni.us/unreasonable-hosp Don't Make it In-House - Justin Khanna: https://repertoire.simplecast.com/episodes/dont-make-it-in-house Ulterior Epicure: https://ulteriorepicure.com/ Bar Maze in Honolulu: https://barmaze.com/ Commis in Oakland: https://commisrestaurant.com/ Aubergine in Carmel by the Sea: https://auberginerestaurant.com/Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?
Discover the terrifyingly exciting world of the Food & Beverages industry in Bombay!Join Tara and Michelle in conversation with Gauri Devidayal and Vishwas Kulkarni as they talk about their new self-published book “Diamonds for Breakfast,” which reflects upon the joy and pain of starting a restaurant. How did they sustain their business during Covid 19? What is the process of self-publishing like? What is the cost of following one's passion? Can a book work towards building brand visibility?Tune in to find out!Books mentioned in this episode:Kitchen Confidential by Anthony Bourdain Unreasonable Hospitality byYou'll Never Eat Lunch in this Town Again by Julia PhillipsBittersweet Lessons of my Mother's KitchenDegh to Dastarkhwan by Tarana Khan Hussain Classic Concurrent Cookbook by Jyotsana ShahanaIraqi Table by Robert al SafiMy Heart is a Chainsaw by Stephen Graham JonesProduced by Aishwarya JavalgekarSound edit by Kshitij JadhavJoin The Bound Publishing Course, a comprehensive 3-month certified course to:- Get your dream job with a highly curated recruitment drive!- Learn from the most successful experts.- Understand all aspects of publishing and choose your career track.Apply now: https://www.boundindia.com/the-bound-publishing-course/‘Books and Beyond with Bound' is the podcast where Tara Khandelwal and Michelle D'costa uncover how their books reflect the realities of our lives and society today. Find out what drives India's finest authors: from personal experiences to jugaad research methods, insecurities to publishing journeys. Created by Bound, a storytelling company that helps you grow through stories. Follow us @boundindia on all social media platforms.
Have you ever wondered what it would be like if your dreams come true? What if your dream was to have a TV Show with Gordon Ramsay? What would you do to make it happen? Nyesha Arrington, an American chef, television star, activist, and entrepreneur, joins us on the Greatness Machine to share her story of figuring out what she wanted to do in life and how she realized her purpose at a very young age. Nyesha has long admired Gordon Ramsay as a culinary icon and mentor and dreamed of working alongside him, learning from his expertise, and gaining valuable insights into the art of cooking. Fast forward to 2022, and that dream became a reality when she said yes to joining “Next Level Chef,” where she, Gordon Ramsay, and Richard Blais serve as mentors to the chosen home cooks, social media chefs, and culinary professionals. In this episode, Darius and Nyesha talk about the keys to achieving goals, the many benefits of doing what you really love, and why it is important to go above and beyond when doing something. Topics include: How reverse engineering has helped Nyesha reached her goals Nyesha looks back at the epiphany moment when she realized her dream Why Nyesha decided to go on TV How Nyesha used the power of manifestation to achieve her dreams The story behind how Nyesha ended up working with Gordon Ramsay Nyesha explains the premise of “Next Level Chef” The importance of being an effective communicator Nyesha describes her death meal And other topics… Resource mentioned: Kitchen Confidential by Anthony Bourdain: https://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly-ebook/dp/B002UM5BXW War of Art by Steven Pressfield: https://www.amazon.com/War-Art-Steven-Pressfield-ebook/dp/B007A4SDCG Grit by Angela Duckworth: https://www.amazon.com/Grit-Passion-Perseverance-Angela-Duckworth/dp/1501111108 Connect with Nyesha: Website: https://www.nyeshaarrington.com/ Instagram: https://www.instagram.com/nyeshajoyce Twitter: https://twitter.com/nyeshajoyce Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/whoompdarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Learn more about your ad choices. Visit megaphone.fm/adchoices
We're back in February to talk about our favorite subject of all time—food! Listen in as Mollie recounts Anthony Bourdain's famous debut book, Kitchen Confidential. Pop Culture Pairings: Dessert Person by Claire Saffitz (cookbook) and The Art of Memoir by Mary KarrEvidence of Alec Baldwin's astounding vocab
Joined today by award winning author of "Down and Out in Paradise: The Life of Anthony Bourdain", Charles Leerhsen. Charles and I talk about growing up in New York, becoming an editor for Sports Illustrated, and when he knew the time had come to move on from SI. We discuss his time writing for Newsday, venturing out on his own projects and how he convinced Simon and Schuster to allow him to write about about a horse from the 1890's, Dan Patch. Charles shares when and why he decided to write a book about Anthony Bourdain, the hurdles he faced in getting people to talk about Tony and how he called an audible and reached out to Bourdain's high school friends and characters from Kitchen Confidential to create this book. We chat about the “Bourdain Brand”, becoming famous at an older age and why Tony's brother didn't want this book published. Charles talks about the controversial Asia Argento, what she meant to Tony, his obsession and how she made him lose his dignity. All this and a bunch more with the award winning author! Follow Charles here: Website: https://leerhsen.com/ Twitter: https://twitter.com/CharlesLeerhsen Instagram: https://www.instagram.com/leerhsenc Charles has written books about: Butch Cassidy, Ty Cobb, Anthony Bourdain, Dan Patch and the Indy 500
Joined today by award winning author of "Down and Out in Paradise: The Life of Anthony Bourdain", Charles Leerhsen. Charles and I talk about growing up in New York, becoming an editor for Sports Illustrated, and when he knew the time had come to move on from SI. We discuss his time writing for Newsday, venturing out on his own projects and how he convinced Simon and Schuster to allow him to write about about a horse from the 1890's, Dan Patch. Charles shares when and why he decided to write a book about Anthony Bourdain, the hurdles he faced in getting people to talk about Tony and how he called an audible and reached out to Bourdain's high school friends and characters from Kitchen Confidential to create this book. We chat about the “Bourdain Brand”, becoming famous at an older age and why Tony's brother didn't want this book published. Charles talks about the controversial Asia Argento, what she meant to Tony, his obsession and how she made him lose his dignity. All this and a bunch more with the award winning author! Follow Charles here: Website: https://leerhsen.com/ Twitter: https://twitter.com/CharlesLeerhsen Instagram: https://www.instagram.com/leerhsenc Charles has written books about: Butch Cassidy, Ty Cobb, Anthony Bourdain, Dan Patch and the Indy 500
A front-of-the-house Kitchen Confidential from a career maître d'hotel who manned the front of the room in New York City's hottest and most in-demand restaurants. From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world.Besides dropping us back into a vanished time, Your Table Is Ready takes us places we'd never be able to get into on our own: Raoul's in Soho with its louche club vibe; Buzzy O'Keefe's casually elegant River Café (the only outer-borough establishment desirable enough to be included in this roster), from Keith McNally's Minetta Tavern to Nolita's Le Coucou, possibly the most beautiful room in New York City in 2018, with its French Country Auberge-meets-winery look and the most exquisite and enormous stands of flowers, changed every three days.From his early career serving theater stars like Tennessee Williams and Dustin Hoffman at La Rousse right through to the last pre-pandemic-shutdown full houses at Le Coucou, Cecchi-Azzolina has seen it all. In Your Table Is Ready, he breaks down how restaurants really run (and don't), and how the economics work for owners and overworked staff alike. The professionals who gravitate to the business are a special, tougher breed, practiced in dealing with the demanding patrons and with each other, in a very distinctive ecosystem that's somewhere between a George Orwell “down and out in….” dungeon and a sleek showman's smoke-and-mirrors palace.Your Table Is Ready is a rollicking, raunchy, revelatory memoir.Michael Cecchi-Azzolina has been in the restaurant industry for more than thirty-five years. From his early career at La Rousse, he has gone on to run the front of house at New York's most famous and influential restaurants, including The Water Club, The River Cafe, Raoul's, and Le Coucou. He lives in Manhattan.Buy the book from Wellington Square Bookshop - https://wellingtonsquarebooks.indiecommerce.com/book/9781250281982
Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Jarrett Stieber is the Chef and Owner of Little Bear in Atlanta, GA. Jerrett's interest in cooking began when he was 15 years old while watching cooking shows on TV. Throughout high school, he worked in restaurants. After leaving college in Asheville, NC, he entered culinary school where he did an internship at Restaurant Eugene in Atlanta, and continued working there after graduation. He worked at famed restaurant Abattoir and says he grew the most as a professional chef at The Empire, where he worked and learned until he left in 2013. He then began working a pop up with his friends who were doing the same thing, but with coffee. The coffee business eventually left him alone in his pop up, called Eat Me Speak Me, where he worked for 7 years until he finally opened his first restaurant, Little Bear, in 2020. Little Bear survived the pandemic through successfully pivoting to take-out. Today, Little Bear is thriving in Atlanta. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Trust your gut." In this episode with Jerrett Stieber we will discuss: Culinary school Butchery Toxic kitchen culture Mentors Pop ups Partnerships Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Goofiness What is your biggest weakness? Goofiness, or working too much What's one thing you ask or look for when interviewing/growing your team? Are you an asshole? What's a current challenge? How are you dealing with it? Wednesday-Thursday before 7PM reservations Share one code of conduct or behavior you teach your team. Don't be an asshole What is one uncommon standard of service you teach your staff? Answering dumb questions What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Quickbooks What is one thing you feel restaurateurs don't do well enough or often enough? Pay their staff well If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Trust your gut Don't be an asshole It's just food Contact: Website: https://littlebearatl.com/ Instagram: @littlebearatl Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jarrett Stieber for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Illyanna Maisonet might be the first cookbook author who got her start posting Yelp reviews. She was a working artist when the financial crisis of 2008 sent her down a new path; it took a combination of culinary school, back issues of Gourmet magazine, and Anthony Bourdain's Kitchen Confidential to help her discover a new calling. The Yelp reviews? Well, they helped boost her confidence as an aspiring writer. Illyanna went on to become the first Puerto Rican food columnist in the U.S., yet a deal to write a cookbook on the country's cuisine eluded her. Not even the high-profile support of José Andrés seemed to make a difference. Illyanna persevered and Diasporican: A Puerto Rican Cookbook was published this fall. The author joins host Kerry Diamond to talk about the journey, the most special recipes in Diasporican, her Burlap & Barrel Adobo & Sazón spice collaboration, and more. You can find the recipe for Illyanna's Califas Shrimp (Puerto Rican shrimp and grits) from Diasporican here.Thank you to Käserei Champignon, a 100-year-old cheese producer and the maker of Cambozola, for supporting this episode. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Illyanna: Instagram, Website, Diasporican
On June 8th 2018, the world was stunned by the news that award-winning writer and TV presenter, Anthony Bourdain had taken his own life. He was the punk rock chef who found fame as the hip new face of food and travel television. After 25 years of toiling in the restaurant business, living pay check-to-pay check and battling drug addictions, Anthony's sudden success came in his early 40s, when his memoir ‘Kitchen Confidential' lifted the lid on the hidden world of New York restaurant kitchens. The book was a best-seller and Anthony's mix of streetwise cool, no-nonsense smarts and restless creativity made him a perfect fit for television. A new life outside the kitchen beckoned, and Anthony spent the best part of 20 years filming his global travels, seeking out food, culture and conversation. His hit shows included No Reservations, The Layover and Parts Unknown – the winner of seven Emmy Awards – and his career was at on all-time high. But suddenly, at the age of 61, he hung himself in his hotel room, while filming in France. So what happened? World renowned forensic pathologist, Dr. Michael Hunter needs to analyse every detail in the limited available information to piece together what exactly caused the well-loved TV host to take his own life.
In this episode I speak about Roadrunner: A Film About Anthony Bourdain, an update on the Adnan Syed case, watching UFC 280, a new addition to our GOATs doing GOAT $hit segment (Joe Veras) and George Carlin's American Dream documentary. The Spun Today Podcast is a Podcast that is anchored in Writing, but unlimited in scope. Give it a whirl. Twitter: https://twitter.com/spuntoday Instagram: https://www.instagram.com/spuntoday/ Website: http://www.spuntoday.com/home Newsletter: http://www.spuntoday.com/subscribe Links referenced in this episode: Roadrunner: A Film About Anthony Bourdain: https://www.hbomax.com/feature/urn:hbo:feature:GYn1GYQpzpKtzhQEAAARe Asia Argento, a #MeToo Leader, Made a Deal With Her Own Accuser https://www.nytimes.com/2018/08/19/us/asia-argento-assault-jimmy-bennett.html ANTHONY BOURDAIN PAID Asia Argento's ACCUSER In Sexual Assault Case: https://www.tmz.com/2018/08/21/asia-argento-anthony-bourdain-broke-sexual-assault-rape-settlement/ Don't Eat Before Reading This: https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this Kitchen Confidential: https://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220/ref=sr_1_1?keywords=kitchen+confidential+anthony+bourdain&qid=1666812327&qu=eyJxc2MiOiIyLjE1IiwicXNhIjoiMS4yOCIsInFzcCI6IjEuMDkifQ%3D%3D&sprefix=kitchen+conf%2Caps%2C103&sr=8-1 DNA Cleared Adnan Syed, Prosecutor Says: ‘Serial' Subject Served More Than 20 Years In Prison https://www.forbes.com/sites/madelinehalpert/2022/10/11/dna-cleared-adnan-syed-lawyer-says-serial-subject-served-more-than-20-years-in-prison/?sh=3be60dc37d1e George Carlin's American Dream: https://www.hbo.com/george-carlins-american-dream Joe Veras: GOATs segment story came from this interview: https://youtu.be/KDhkzNUmdto UFC 280: https://www.ufc.com/event/ufc-280 Así Es la Vida by Joe Veras: https://youtu.be/1Naoyl6gePA Get your Podcast Started Today! https://signup.libsyn.com/?promo_code=SPUN (Use Promo code SPUN and get up to 2-months of free service!) Check out all the Spun Today Merch, and other ways to help support this show! https://www.spuntoday.com/support Check out my Books: Make Way for You – Tips for getting out of your own way & FRACTAL – A Time Travel Tale http://www.spuntoday.com/books/ (e-Book & Paperback are now available). Fill out my Spun Today Questionnaire if you're passionate about your craft. I'll share your insight and motivation on the Podcast: http://www.spuntoday.com/questionnaire/ Shop on Amazon using this link, to support the Podcast: http://www.amazon.com//ref=as_sl_pc_tf_lc?&tag=sputod0c-20&camp=216797&creative=446321&linkCode=ur1&adid=104DDN7SG8A2HXW52TFB&&ref-refURL=http%3A%2F%2Fwww.spuntoday.com%2Fcontact%2F Shop on iTunes using this link, to support the Podcast: https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewTop?genreId=38&id=27820&popId=42&uo=10 Shop at the Spun Today store for Mugs, T-Shirts and more: https://viralstyle.com/store/spuntoday/tonyortiz Outro Background Music: https://www.bensound.com Spun Today Logo by: https://www.naveendhanalak.com/ Sound effects are credited to: http://www.freesfx.co.uk Listen on: iTunes | Spotify | Stitcher | Pocket Casts | Google Podcasts | YouTube | Website
We'll be coming around the cabin with your in-flight meal, if you find a thumb in your meal you've won 10,000 free miles. Welcome to Kitchen Confidential, the pinnacle of the good idea, bad execution pilot. We'll dive into subjects like why you don't launch a restaurant with 24 hours notice, network-friendly ways to show cocaine use, and reviewing a restaurant on the first night. We have our first ever full-episode guest and boy is it a can't miss! Irene Walton (Homemade By Irene, Bites of History Podcast) is our expert chef-in-residence. Your Co-Pilots for this episode: Irene Walton: instagram.com/homemadebyirene, https://podcasts.apple.com/us/podcast/bites-of-history-with-irene-walton/id1616033630 Max Singer: instagram.com/maxwellsing Geoff Kerbis: instagram.com/rungeoffrun Rich Inman: instagram.com/damnthatsrich Comedy Videos: tiktok.com/@dadwagoncomedy
Brendan Vesey is the Chef/Owner of Botanica Restaurant and Gin Bar. Upon Graduating the University of Virginia Chef Brendan Vesey found himself serving as an officer in the US Navy. Since finishing service in 2005, his nose has been to the grindstone growing and developing as a professional Chef. In 2014, he opened his second restaurant, The Joinery, located in Newmarket NH, which, unfortunately, was a casualty of the pandemic. His third concept, Botanica Restaurant, and Gin Bar, which Vesey opened in 2019, was able to survive the pandemic and is thriving today. When he's not leading his team at the Joinery he serves as an adjunct hospitality professor at Great Bay Community College and serves as a local leader for chefs collaborative. We highly recommend that you check out episode 286 with Brendan Vesey before you listen to this episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Just do it right. make it perfect and real, because everything was never the deal." In this episode with Brendan Vesey we will discuss: Small menus Regulars Juxtaposition on your offerings - mix up what you offer every so often Scaling Internal growth and scaling The decision to close a restaurant Operating out of a small kitchen How to raise profits Profit first Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Harder on myself than anyone else could ever be What is your biggest weakness? Harder on myself than anyone else could ever be What's one thing you ask or look for when interviewing/growing your team? A level of engagement about anything What do you do outside of work that excites you? What's a current challenge? How are you dealing with it? Managing my time and work/life balance Share one code of conduct or behavior you teach your team. Be nice to each other What is one uncommon standard of service you teach your staff? The staff is the star of the show What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bordain GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tock - reservation system What is one thing you feel restaurateurs don't do well enough or often enough? Take care of their staff If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't over-promise Be your toughest critic be nice to the people that are doing things for you Contact: Website: botanicanh.com Instagram: @botanica_nh Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Brendan Vesey for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Taylor tells John about being a witness to Adam's wedding.hosted by john del viscio produced & edited by ben kasl artwork by mads horwath music by bridey hicks Support the show
It's a very special episode recorded in a new location: Nelson's kitchen! The Notes: We're telling secrets in Nelson's kitchen! Will tempts fate yet again! Old timey family cooking remembrances! Cylindrical bread! Remember when Chex Mix wasn't Chex Mix, merely Chex, what a nightmare! Will went to the Chex Mix factory and Nelson needs to know everything! Independence from England aside! Will used a metaphor to trick Nelson and crush his Chex Mix dreams! You got to have a paper bag! Charity infuriates Will! A lot of secrets were kept from Will because of his history of worker agitation! Watership Down is a bummer, man! Where are all the funny tragedies!? Will plugs his new favorite t-shirt shop: Raygun! Mini-Sports Corner feat: KU Football! Every season is Chex Mix season! Contact Us! Follow Us! Love Us! Email: doubledeucepod@gmail.com Twitter & Instagram: @doubledeucepod Facebook: www.facebook.com/DoubleDeucePod/ Patreon: patreon.com/DoubleDeucePod Also, please subscribe/rate/review/share us! We're on Apple, Android, Libsyn, Stitcher, Google, Spotify, Amazon, Radio.com, RadioPublic, pretty much anywhere they got podcasts, you can find the Deuce! Podcast logo art by Jason Keezer! Find his art online at Keezograms! Intro & Outro featuring Rob Schulte! Check out his podcasts at Pink Jeans! Brought to you in part by sponsorship from Courtney Shipley, Official Superfans Stefan Rider & Molly Scanlon, and listeners like you! Join a tier on our Patreon! Advertise with us! Check out the Lawrence Times's 785 Collective at https://lawrencekstimes.com/785collective/ for a list of local LFK podcasts including this one!
Jonathan Sherman is the Founder, and CEO of Sticky's The Finger Joint. Jonathan is a graduate of the University of Michigan where he studied Industrial and Operations Engineering. He'd go on to pursue a career in finance working with both JP Morgan and Bridgewater Associates, where he focused on investing and macroeconomic research. Before long data analysis, and research got stale and the entrepreneurial bug started to bite at Jonathan's heels. in. In 2011, Jonathan partnered with a friend to open Sticky's finger joint. Sticky's was an instant hit and has since scaled to 13 locations throughout NYC. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "What's making me feel unstoppable right now is my team." In this episode with Jonathan Sherman we will discuss: Working in finance Engineering backgrounds in the restaurant industry Building out systems Why chicken fingers? Data management tech Doing everything from scratch Finances of opening the restaurant Determining your target market Location woes, especially in a big city Menu engineering and costing Training Hiring Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue. My Restaurant CFO - Let us help you achieve your goals. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Trying to do too many things What's one question you ask or thing you look for during an interview? An understanding of what it's going to take to do the job and a willingness to do it What's a current challenge? How are you dealing with it? Labor, hire better and train better Share one code of conduct or behavior you teach your team. Communication is the backbone of every relationship and sets us up for success What is one uncommon standard of service you teach your staff? Make sure every guest loves their food and understand what they are getting What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast Name one service you've hired. Bookkeeping - Dine Technology - Scott Gillman If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Empower your people Make delicious food Have fun doing it Contact info: Website: https://stickys.com Email: jon@stickys.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jonathan Sherman for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
On this episode we're speaking with actor and comic Ayo Edebiri. Have you checked out The Bear, a new show on FX that is one of the finest representations of the white-knuckle restaurant world in popular culture since, well, Kitchen Confidential was first published? Ayo joins us to talk about her important role on the show and how she prepared to play the role of Sydney Adamu. We also find out about Ayo's real-life work in restaurants, and we get into some behind-the-scenes talk about filming on location in Chicago. Last, we learn about shooting what many (us, at least) consider the greatest episode of television to air this year. This is such a great conversation! More from Ayo Edebiri: Meet Ayo Edebiri, the Breakout Star of FX's Intense New Show The Bear [Glamour] The Bear Renewed for Season 2 at FX [Variety]In The Bear on Hulu, a Kitchen Staff Is Nearly Eaten Alive [New York Times]Watch: The Bear
Heading back to The Great State of Pennsylvania, we downloaded Anthony Bourdain's book "Kitchen Confidential" and it inspired us to have a deep discussion about Mental Health, Addiction and Alcoholism.....and because we are self centered....ultimately it gave us an opportunity to talk about ourselves and our own short-comings!
Recommend this show by sharing the link: pod.link/2Pages If you've read my new book How to Begin, you'll know that I track my own evolution as I define and commit to a worthy goal. For a while, I've been thinking about what success means, and how you would even measure it. In the book, I hone in on one metric, but perhaps I've been looking at it all wrong. Jay Acunzo – like me – is a podcaster, and one I look up to. He challenges the way I think about creating and also about success. His core podcast is called Unthinkable and is billed as ‘The American life for creative work'. For many years, though, he hosted another podcast called 3 Clips where he analyzed three clips from other podcasts, and discussed why they worked. Get book links and resources at https://www.mbs.works/2-pages-podcast/ Jay reads two pages from ‘Kitchen Confidential' by Anthony Bourdain. [reading begins at 18:48] Hear us discuss: “We're so focused on being visible that we've forgotten to try and be memorable.” [3:42] | Recognising your own heroic stories. [24:26] | How to identify the bigger picture. [28:00] | “You can imagine better work than you can create.” [33:36] | Being disruptive in a restrictive system. [37:39]
Today I had the pleasure of speaking with the President and Chief Operating Officer of Helix Hospitality, Shreyas “JR” Patel.Let's dive into JR's story of how changing your approach can lead to better results.Things you will learn in this episode:[00:01 – 3:00] Opening SegmentI introduce and welcome guest Shreyas “JR” Patel into the showJR talks a bit about his background in the hospitality industry[3:01 – 11:15] How is Hospitality Weathering the StormJR talks about their situation during this COVID crisisKeeping their assets openHow would you look at the next 6 months going forward?JR talks about how the members of the hotel industry, big or small, are bridging their gaps[11:16 – 16:35] Younger Generation's Approach on Running a BusinessJR shares his “younger generation's” approach in running a business in the hotel industryBuilding a teamStandardizing practicesSpending time to build a support teamJR talks about their game plan for the next few months[16:36 – 23:05] The Final FOURWhat's the worst job that you ever had?Working at my dad's print shopWhat's a book you've read that has given you a paradigm shift?Kitchen Confidential by Anthony BourdainWhat skill or talent would you like to learn?WoodworkingWhat does success mean to you? Doing as much good as you canConnect with JR online. See links belowFinal words from meTweetable Quotes:“You can't stop us, we're gonna keep pushing” – JR Patel“It's never about the destination, it's generally about the path and approach” – JR Patel“I think the mentality for the longest time and the struggle with a lot of entrepreneurs and business people is, do you spend time working on the business or for the business?” – JR Patel Connect with JR on Linkedin or follow their company, Helix Hospitality, on the following platforms: Linkedin, Facebook, Twitter or their website https://www.helixhotels.com/ Shoutout to Streamlined Podcasts, they handle these show notes and all the editingCheck them out at streamlinedpodcasts.com Use promo code: WEISS to get 20% off your first monthWHERE CAN I LEARN MORE?Be sure to follow me on the below platforms:Subscribe to the podcast on Apple, Spotify, Google, or Stitcher. LinkedInYoutubeExclusive Facebook Groupwww.yonahweiss.com None of this could be possible without the awesome team at Buzzsprout. They maSupport the show (https://www.buymeacoffee.com/weissadvice)
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