Podcasts about Kitchen Confidential

In this recap, Lesley Logan and Brad Crowell unpack the deeper implications of Adrian Starks' conversation on purpose, grief, and the resistance that comes from fighting your own path. They explore how purpose isn't something you find, but something you actively build, and why the attempt to force alignment often backfires. The episode tackles the unglamorous realities of change, self-reflection, and what happens when perfection gets in the way of progress. Whether you're struggling with imposter syndrome or questioning your direction, this conversation invites you to reclaim agency over your own story. If you have any questions about this episode or want to get some of the resources we mentioned, head over to LesleyLogan.co/podcast https://lesleylogan.co/podcast/. If you have any comments or questions about the Be It pod shoot us a message at beit@lesleylogan.co mailto:beit@lesleylogan.co. And as always, if you're enjoying the show please share it with someone who you think would enjoy it as well. It is your continued support that will help us continue to help others. Thank you so much! Never miss another show by subscribing at LesleyLogan.co/subscribe https://lesleylogan.co/podcast/#follow-subscribe-free.In this episode you will learn about:How supporting LGBTQ+ communities strengthens your own alignment and values.The importance of taking control of your purpose before it gets defined for you.Why the more effort you put into controlling something, the more it slips through your fingers.How self-reflection reveals when you're outgrowing something or being called into something newImposter syndrome shows up when you're going against the grain of your purpose.Episode References/Links:OPC for 40 days for $40 - opc.me/40eLevate 2028 Waitlist - lesleylogan.co/elevateOPC Flashcards - opc.me/flashcardsSummer Tour (Powered by Balanced Body) - opc.me/tourPrism Foundation - arprismfoundation.orgAdrian Starks Website - https://adrianstarks.comEp 191. with Adrian Starks - https://beitpod.com/ep191100 Acts of Love by Kim Hamer - https://a.co/d/0dugkBGkEp 244 with Kim Hamer - https://beitpod.com/ep244Ep 235 with Krista St-Germain - https://beitpod.com/ep235Ep. 688 Outgrowing Series 1 - https://beitpod.com/ep688 Ep. 689 Outgrowing Series 2 - https://beitpod.com/ep689Submit your wins or questions - https://beitpod.com/questions If you enjoyed this episode, make sure and give us a five star rating and leave us a review on iTunes, Podcast Addict, Podchaser or Castbox. https://lovethepodcast.com/BITYSIDEALS! DEALS! DEALS! DEALS! https://onlinepilatesclasses.com/memberships/perks/#equipmentCheck out all our Preferred Vendors & Special Deals from Clair Sparrow, Sensate, Lyfefuel BeeKeeper's Naturals, Sauna Space, HigherDose, AG1 and ToeSox https://onlinepilatesclasses.com/memberships/perks/#equipmentBe in the know with all the workshops at OPC https://workshops.onlinepilatesclasses.com/lp-workshop-waitlistBe It Till You See It Podcast Survey https://pod.lesleylogan.co/be-it-podcasts-surveyBe a part of Lesley's Pilates Mentorship https://lesleylogan.co/elevate/FREE Ditching Busy Webinar https://ditchingbusy.com/Resources:Watch the Be It Till You See It podcast on YouTube! https://www.youtube.com/channel/UCq08HES7xLMvVa3Fy5DR8-gLesley Logan website https://lesleylogan.co/Be It Till You See It Podcast https://lesleylogan.co/podcast/Online Pilates Classes by Lesley Logan https://onlinepilatesclasses.com/Online Pilates Classes by Lesley Logan on YouTube https://www.youtube.com/channel/UCjogqXLnfyhS5VlU4rdzlnQProfitable Pilates https://profitablepilates.com/about/Follow Us on Social Media:Instagram https://www.instagram.com/lesley.logan/The Be It Till You See It Podcast YouTube channel https://www.youtube.com/channel/UCq08HES7xLMvVa3Fy5DR8-gFacebook https://www.facebook.com/llogan.pilatesLinkedIn https://www.linkedin.com/in/lesley-logan/The OPC YouTube Channel https://www.youtube.com/@OnlinePilatesClasses Episode Transcript:Brad Crowell 0:00  We think purpose is just going to find us, and we're gonna be like, "Oh my god, that's what I'm here for, that's the thing," right? Instead, what clearly seems actionable is purpose is something that we are out there doing, and whether or not we chose to do it, we're still out there doing it.Lesley Logan 0:21  Welcome to the Be It Till You See It podcast where we talk about taking messy action, knowing that perfect is boring. I'm Lesley Logan, Pilates instructor and fitness business coach. I've trained thousands of people around the world and the number one thing I see stopping people from achieving anything is self-doubt. My friends, action brings clarity and it's the antidote to fear. Each week, my guest will bring bold, executable, intrinsic and targeted steps that you can use to put yourself first and Be It Till You See It. It's a practice, not a perfect. Let's get started. Lesley Logan 1:04  Welcome back to the Be It Till You See It interview recap, where my co-host in life, Brad, and I are going to dig into the purposeful convo I had with Adrian Starks in our last episode. You know what, I think that's what we said the first time he was on, because his podcast is all about being purposeful, so if you haven't yet listened to that interview, you can pause this and go listen to that one.Brad Crowell 1:23  What is he like? 190-something?Lesley Logan 1:26  It was like 151. Brad's gonna look it up and... and you can then come back and listen to this one, or you can listen to this one, because we chat about a bunch of stuff, and then our favorite things. And then you can go listen to the amazing one, because you have all the choice in this world. You get to do what you want to do, and we got to meet a bunch of you amazing podcast listeners when we were in Arizona the other day.Brad Crowell 1:46  It was 191.Lesley Logan 1:47  191Brad Crowell 1:48  Yes, I can't believe.Lesley Logan 1:50  Wow, nailed it.Brad Crowell 1:51  I did.Lesley Logan 1:52  I don't even know. You must have cheated. You must have seen it.Brad Crowell 1:55  I heard it in the episode.Lesley Logan 1:56  You heard it in the episode.Brad Crowell 1:59  Because I went back and listened to it. Lesley Logan 2:00  I was like I love you, but there's no way you came up with that on your own. Anyways, we met a bunch of listeners at the POT Arizona last month.Brad Crowell 2:10  We sure did.Lesley Logan 2:11  I love that you love the pod, and also I heard that people are loving the solo episodes. If that's the case, please leave a review and tell me what you want me to talk about. Also, another way you can support this show is to become an OPC member, because when you're an OPC member, that money also supports this podcast. Just be honest, so the best thing you can do is to go be a member of OPC. One, you actually get extra stuff out of it. If you like these little pep talks that I do on the podcast that are solo, at the end of every one of my classes, I give you a little pep talk. It's not a mantra, but it's something close. So you can go to opc.me/40, and then you can join OPC for 40 days for $40, and then you can see how great we are. Okay, today is June 25, 2026. It's Bourdain Day.Brad Crowell 3:00  It's Bourdain Day, and this is.Lesley Logan 3:02  A quote from Mr. Anthony Bourdain: "If I'm an advocate for anything, it's to move as far as you can, as much as you can, across the ocean or simply across the river, walk in someone else's shoes, or at least eat their food. It's a plus for everybody." Anthony Bourdain backed up his words with action, all the while urging us to do a lot more than simply try new foods in exotic places with fascinating strangers. He desperately wanted us to break out of our comfort zones and see the world in person through the eyes of people we would never otherwise meet. Watching his TV shows, first No Reservations, and then Parts Unknown, enabled us to spend time with the real-life explorer who trotted around the world in search of, well, the things that make us all human: food, yes, but also love, spirit, and passion. Bourdain, who suffered from depression, took his own life in 2018 at the age of 61. "Anthony was my best friend," tweeted French chef and close friend Eric Ripert at the time. "Exceptional human being, so inspired and generous." Ripert, along with another longtime friend, José Andrés, who does some amazing work in this world, declared June 25, Bourdain's birthday, Bourdain Day in 2019. So, if you are thinking of suicide, or worried about a friend, or in need of emotional support, the Lifeline Network is available 24/7 across the US. Call 800-273-8255. I think there's also a short number, I feel like there's a short number that you can call, but we had a dear friend.Brad Crowell 4:20  You can call 988 in the United States.Lesley Logan 4:22  Thank you. Yeah, yeah, who worked with a suicide prevention network in Nevada. And life's really hard right now. It's harder than people think. You look at people and they seem to have it all together, and they don't. A lot of people are tired, a lot of people have a lot going on. So reach out to a friend you haven't heard from or talked to in a while. You just never know. You might help them out, but also make sure you have these numbers, because there are people who are experts who can also support.Brad Crowell 4:49  Yeah.Lesley Logan 4:50  Upcoming travel, Brad, predict this, because what, go ahead, Brad.Brad Crowell 4:54  Yeah, Anthony Bourdain was very inspirational for me. He was living the travel bug that I always had, and when I was in college, my friend and I used to watch his show every single week, No Reservations. I just loved that he was so angry at his producers in that show, and he would get so pissed about cursing and smoking cigarettes on TV. I guess it wasn't live, but on TV, and then.Lesley Logan 5:23  They could just edit it out.Brad Crowell 5:24  hey could have edited it out, but they didn't. Yeah, it just was really inspirational for me. And then he did some amazing stuff too. He was in Beirut when that.Lesley Logan 5:36  Yes! And then also, don't forget his wonderful documentary about food waste.Brad Crowell 5:40  Yeah, food waste.Lesley Logan 5:41  If you haven't seen it, you must see it.Brad Crowell 5:43  It's called Wasted!Lesley Logan 5:44  I think it's called Wasted!Brad Crowell 5:45  Yeah.Lesley Logan 5:45  We actually watched it, and the next day he died by suicide.Brad Crowell 5:48  Yeah.Lesley Logan 5:49  That was really tragic, and that documentary stuck with me. So it's really, really important, because we all need to be aware. In certain countries, they're doing a much better job about food waste than we are. Go Japan! You were commenting from the documentary, so yeah, for me.Brad Crowell 6:03  It was amazing because I never was a chef, but he worked in the food industry, I worked in the food industry, and I got his book Kitchen Confidential when I was in my early 20s. I just thought he was amazing. So, yep, in honor of Anthony Bourdain, and as Lesley was mentioning, if you or anyone you know is suffering with suicidal thoughts, there is support out there for you.Lesley Logan 6:28  Yeah.Brad Crowell 6:29  Yeah.Lesley Logan 6:29  In other news, there are no spots left in Elevate. Every single week in the last few weeks that you've heard that there are spots was a lie.Brad Crowell 6:37  They are sold out.Lesley Logan 6:40  For 2027 anyways. We are already taking applications for 2028. We'll be able to let you snag your spot and reserve it, and all that stuff. But we're going to have a wonderful Q&A call this summer on July 9, I believe it's at 1 PM Pacific time. You can go to lesleylogan.co/elevate to get on the waitlist. We'll have that call information, and you can register for the call. Oh, I should do ll.co/waitlist. Actually, sorry, my producer is doing this in real time, everyone. Anyways, what I want you to do is get on that waitlist, because I do update you monthly on when we have dates and when we're accepting applications, and when you can deposit. I know that 2028 will fill up as soon as we open up those applications, but that means you have a whole year-plus to protect those dates like your life once I figure out what they are. Lesley Logan 7:31  summer tour is coming, but the tickets are available. They've been available for a few weeks, actually a month to be precise, and many cities are sold out. You're like, "Lesley, now that I know you record this in the past-future, how do you know?" Because I do! When we were in Arizona, we actually met many people who were like, "Oh, I'm going to Tucson," and I was like, "Okay, we're probably out of spots in Tucson." So I know that some of these slots are sold out. You want to go to opc.me/tour. Our tours are sponsored by the wonderful Balanced Body and Contrology company. Balanced Body is celebrating 50 years, so it's a really big year for them. It's kind of amazing what they're doing, and it's really special. So I want you to make sure that you join us, because Balanced Body allows our tours to go to more than six places and to do it with a lot of fun. We're bringing Contrology products into the studio so you can try them out. And if you're new here...Brad Crowell 8:25  Welcome.Lesley Logan 8:25  Hi! We also have Pilates flashcards. Did you know that we do? You don't have to be a Pilates instructor to love them. They're actually really wonderful for helping you have access to great Pilates where you are. They're so great, in fact, that people steal my images all the fucking time to put them in their shitty books, but you can get the real thing with the best information that has been edited many times and has quality videos at opc.me/flashcards. Sorry, I'm a little pissed off over here about something, but I am. If you follow me on Instagram, you know how long this has been going on, and just as we were about to hit record, I found out another fucking person is stealing my images from my flashcards.Brad Crowell 9:08  Three more people.Lesley Logan 9:09  Three more people.Brad Crowell 9:10  Yeah, so it's a thing. That's crazy. Anyway, you should know what's crazy.Lesley Logan 9:16  Is that they thought someone wouldn't find out? You know what I mean?Brad Crowell 9:21  I mean, maybe they just don't care.Lesley Logan 9:22  Maybe they don't care, or they're like, "Oh, she only has like 30,000 followers, so no one will know." But my followers know me, and even people who don't follow me are telling me, because I am recognizable at any rate. But you can get my flashcards, the real deal, and support a small business who is going to take on some of these big-ass companies, because there is a company that is a big name that we're about to take down anyways. I'm excited about it. Lesley Logan 9:49  Before we get into... we used to do audience questions here. If you're new, you don't know that, so this is not a new thing for you. But if you're old and you're like, "Oh, I just popped in here on this one," we don't do that anymore. We answer questions on YouTube at 9 AM Pacific Time Live, and that is where I answer them. If you're a member, I answer questions wherever you are a member, so as long as it's part of your membership, right? If you're an agency member, you can ask business questions there. If you are an OPC member, I answer personal Pilates questions there—I answer all those. Plus, there's YouTube, and YouTube is free. People don't know that, but it is. It's free. You have to watch, according to one comment, a diabolical amount of commercials, but it's free. Yes, "diabolical" was the word that was used. However, what we decided to change this to is many of you want to help out people in your life, but often don't know how to help, and there are so many different shitstorms in the world, like, which firestorm do you help with? The reality is that you can help either by just sharing with a friend who needs to hear that this charity exists for them, or you can share your time, or you can share it on your platform, or you can give them money, even $2. Lesley Logan 10:55  So, because June is Pride Month, we are going to wrap up the month's theme with another wonderful LGBTQ+ charity. This is the Prism Foundation, and it was founded in 2021. The Prism Foundation was started to organize and execute initiatives for the LGBTQ+ community in the state of Arkansas, using a multifaceted approach to achieve the following outcomes: increase access to affirming and comprehensive healthcare, align resources that address barriers to care and health disparities among the community, and create safe spaces for both virtual and physical activities and services that serve LGBTQ+ Arkansas.Brad Crowell 11:32  Correct me if we're wrong here, but I think it's Arkansans.Lesley Logan 11:35  What is also exciting, because I was doing some research on them, they are also really aware of what is happening in the states that are surrounding them that are affecting trans people. Part of their vision is: "We are increasing access to healthcare as top of our priorities. We're also focused on creating pathways to fulfill our basic needs, including overcoming barriers to legal aid services and developing supportive community spaces physically and virtually." Lesley Logan 11:59  I think this is really important because unfortunately, and at the time of this recording, there have been some awful things that have been said about trans people from the government that we are under in this country. I won't even repeat his words, because they are too horrible to repeat, that he said this week. But we need to be protecting our people who are different than us, because the fucking people who are taking from you are billionaires. So support the LGBTQ+ people in your area, because one, they are beautiful human beings, and two, they are always there supporting.Brad Crowell 12:39  That's true, there's very much of an activism mentality in that community.Lesley Logan 12:45  Yeah.Brad Crowell 12:45  Really like.Lesley Logan 12:46  And also, my goodness, they have to be tired. I'm sure they are. Anyways, I really like what that Prism organization is doing. I think it has to be hard to do what they do in the areas that they're doing it, so if you want to support, there you go.Brad Crowell 13:05  You can go to their website at arprismfoundation.org to read more about what they are doing and how you could support them.Lesley Logan 13:14  And if that is not your area, because you're like, "I'm not Arkansan," or "I'm not in the Midwest," then look up ones in your area that are doing something locally for you, because there is always a local outlet of something, like we've talked about before on this podcast. We love supporting a restaurant because Bronze Cafe—everyone who's local to Las Vegas who listens to this show, when you buy meals from them, they support the LGBTQ mental health community center here.Brad Crowell 13:38  If you have an organization that is doing good things that we should find out about, and you want to be featured on the pod, call us and leave us a voicemail.Lesley Logan 13:49  I love that. Then it's your favorite charity.Brad Crowell 13:52  At 310-905-5534 and tell us why they're amazing. You can also submit wins, by the way, at beitpod.com/questions so that we can get you in on the Friday episode.Lesley Logan 14:09  Times now, Brad, I have had people tell me that they heard their win months after they submitted it, and it really made their day because they were having a rough day. So I tell people this. Also, just so you know, we've changed the Friday FYF. I bitch about something, and then you were gonna come, but we haven't had a chance for you to bitch about something.Brad Crowell 14:30  Oh, yes.Lesley Logan 14:31  Which is what we do at our other communities, and then I celebrate a win, and then I share their wins. That's cool, and I do a mantra, so we had a change to it because it's quite nice. Maybe my new "need a moment" is that all these people use my fucking image.Brad Crowell 14:46  Well, we'll save that for Friday's episode. Stick around, we'll be right back. Brad Crowell 14:51  All right, now let's talk about Mr. Adrian Starks. Adrian is a professional speaker, voice narrator, and host of the Your Purposeful Life podcast, who openly embraces his authentic, unpolished self, including his fun side as a comic card and superhero fanatic. Having shed the rigid suit-and-tie expectations of his early career, Adrian is deeply protective of the energy he puts into the world, intentionally choosing to step away from the microphone rather than record an episode if he's having a bad day. So, good vibes, right? As a fellow human seeking purpose, he helps his audience navigate what he identifies as the three continuous cycles of purposeful living, and encourages people to make a mess, figure out what works, and ultimately have fun with their journey.Lesley Logan 15:36  Well, we love mess over here. We love messy action, and we're so big on that. Yeah, I also love... I mean, we had a great conversation about evolution, but one of the things we talked about is he said when we try to make things perfect when they're not meant to be—well, nothing's supposed to be—there's going to be major resistance because everything has to flow a certain way. He used the metaphor of salmon noting their journey upstream against the flow of the river is what ultimately exhausts them, and I think that's so true. I think we try to get things to be so perfect, just like, you know, we make it too precious, and you kind of hold on to it too tight. Then you aren't able to hear amazing things or be curious to go a different direction, you know what I mean?Brad Crowell 16:19  I was just talking about the idea of, like, the more effort you put into controlling something, the more it slips through your fingers. And yeah, I mean, I totally get that. Here's how I equate this. This is going to be an amazing parallel for all you ultimate frisbee players out there, of which I know I'm speaking to the right audience. Obviously.Lesley Logan 16:40  I'm sure we have a good two.Brad Crowell 16:42  Clearly, clearly the right audience. I grew up playing very, very competitively, playing ultimate frisbee, and whenever you were gonna throw the frisbee all the way down the field—the disc, as it were, if you put all of your might into that throw, that huck, as it were, is what we would call it, inevitably, you would mess it up. It would curve to the right, or go out of bounds, or whatever. But if you took a half a second before that huge throw, and you just eased and paused when you threw, you paused, and then just let it happen—it would go where you wanted it to every time. It took a long time, and I could always tell as soon as I released the disc, like, "Oh man, I did not do that right." I feel like life is like that too. When you are forcing it, things do not go the way that you want them to, but when you go with the flow, you know, while you're directing it, then things seem to happen a lot more organically, usually. All the things, right?Lesley Logan 17:49  Yeah, it's like a tough balance, right, because.Brad Crowell 17:52  Still have to direct it.Lesley Logan 17:53  Well, because you don't want to just be blowing with the wind, but you also need to feel the flow, right? Like, there are some obstacles that tell us, like, "Not that door," right? That doesn't mean it's a stop sign, it's just like a doorway, like, "Nope, not that door." And I think it's like really understanding, you know, why are you doing this? Why are you doing any of this? Because if you can keep your "why" in mind, it can keep the perfection from taking over, because perfection will honestly end up making something so clean and perfect, no one wants to touch it and do it, or they don't really know what it is, and it's exhausting. It's exhausting to be perfect. Lesley Logan 18:30  Oh my god, there's just certain people in my life, whenever I see them, I'm like, "How long does it take them to get out the door?" Because we just saw someone this past weekend at an event, and every time I see her, I'm like, she's so perfectly coiffed, it must take forever to get out the door, because there's not a hair amiss. The outfit is... the nails match the shoes match the... I mean, like all of it. I'm like, I know how long it takes to get my nails done, so they're just gonna be what they are for four weeks. So, I don't know, I'm just saying this is... if you want to be my friend, don't be perfect, okay?Lesley Logan 19:06  The last thing I'll say is he explained that when we go against the grain of what our purposes are, it creates major resistance that makes us feel like we're not worthy. So, hello, my people who feel imposter syndrome, it's because you're going against the grain of your purpose. If we're truly good at where we are, while we always can improve, we don't need to be perfect. There is this thing... "improve" is the wrong word. We are always... this is something that happens with Pilates instructors that I meet. You always are going to be learning. There's never a point that you're not learning, but there's a difference between chasing down every single person to go through their version of a program with, and also just learning from the body in front of you today. You know what I mean? Every time I teach a new person, a new client, I learn a new way of explaining something. Today we were doing OPC spring training, and this wonderful person asked a great question. I was like, "You know what, I've explained this before, but never to a person with that brand of equipment, with that years of experience, with that understanding of the exercise." So even I am learning something I already know in a different way so I can explain it. It's just... there's ways to learn and improve yourself without having to constantly feel like you've gotta sign up for this next thing, you know? So, anyways.Brad Crowell 20:21  Stay tuned, because how do we know what our purpose is, you know? How do we even know if we're going against the grain? Stick around, because we're going to talk about that in the Be It action items. Brad Crowell 20:32  But what I really wanted to talk about myself was grief, which is interesting because it was an interesting topic that y'all skipped over. You were talking about grieving, not just like a person who might no longer be with us, or obviously a pet or any of that, but even an experience that was supposed to happen, but it didn't, you know? And you were very excited about it, or you had a lot of effort and planning into it. I mean, we know we've been talking about opening a studio for a really long time, and we spent a lot of money, we spent a lot of time at the beginning of this year and last year—beginning of this year like really thinking, planning. I mean, I can't even tell you how many phone calls I made to the city, and I spent hours putting together a plan, a business plan for this. And then three months in, we decided to pause the whole thing because we realized that we were pretty much forcing it, you know, because there was one key thing that was holding us up that was like, "Wait a minute, how are we going to solve this problem?" It was kind of like one of those, "Well, we're gonna... we could... we'll make it work. We'll figure it out. It's gonna..." you know. All of a sudden I was like, "Why do we need to do that? We don't even need to do the studio. It's just gonna cause a lot of stress. And what we could be doing right now is opening a major problem for ourselves." So what we decided to do instead was solve the problem that we would be opening for ourselves first, but that's going to take time.Lesley Logan 22:01  Yeah.Brad Crowell 22:02  Right. So even though we spent this time putting this whole plan together and decided to hit pause, it's interesting because, okay, there's actually another path that is going to set us up for success in the future when we do bring that studio back around. However, it doesn't mean that you don't feel bummed about it. I drive by the location that we picked out, that I've talked with the landlord.Lesley Logan 22:26  I know.Brad Crowell 22:27  And the neighbors, and the city about, and a contractor about.Lesley Logan 22:30  And I envisioned the sign.Brad Crowell 22:32  100 times.Lesley Logan 22:33  I still don't think it's not going to be in that center. I just think it's not that unit. It's just that unit needed way too much money. Yeah, not the rent, but the build-out was like jaw-dropping. It honestly made the grief a little bit easier, I'm not gonna lie, because it was such a "fuck no," you know what I mean? Like, it was just like no fucking way. And so, I do understand there's grief because that's not happening today, and so we still drive by it every single time, but I also think this is where good reflection comes from, too. It's like, in reflecting, it's all out of our control—the parts that are the obstacles, yeah. So I go to bed knowing we did the best we could with what we had in the moment, and had we not had this other stupid bill come through that we're like, "That's a fuck no," we probably would have forced the salmon up the stream a little bit. I think so, because we definitely.Brad Crowell 23:34  Would have.Lesley Logan 23:34  Anyway, would have made it work, but it would have been a hard stress.Brad Crowell 23:38  More complicated than it needed to be. Yeah, but.Lesley Logan 23:40  I do think there is a way you have to grieve changes. We have Elevate members who are like, "I'm grieving the teacher I used to be," because they used to just narrate a Pilates class, for lack of a simple thing. And it's like, "Well, no, now you get to watch it, and you get to see what it is." Part of you is excited because you know better now and you have these more potential possibilities now, but also there was a time that it felt easier, right? And you're a different person when you're in this unknown space. So, like, I'm excited when we open that studio. I'm past the grief thing, but also sometimes I look back at that studio, it would have been really great if it was a Pilates on it already.Brad Crowell 24:19  Yeah, well, that's the thing. You know, you were talking about how grief doesn't really go away because you had built a mental pattern around a person or a thing or an experience that was supposed to happen. You had built that into your thinking, and what ends up happening over time is we think that way a little bit less. It doesn't mean we don't think about the thing, but the expectations that we had alter, they shift, right? And so, you know, what Adrian was talking about was someone, I think he was talking about someone who died, if I recall, and he said sometimes he just needs to embrace when that emotion comes up. He embraces it, he leans into it. He's like, "It's okay for me to feel this right now," and he encourages letting that emotion flow for multiple reasons. It's a testament to how someone or something impacted you, but also it's really important to feel those emotions. So.Lesley Logan 25:16  Yeah, it's hard. I don't know, it's like there's certain... you know, it's really interesting, like there's certain people, places, or things that you grieve in different ways. Our LA studio, I don't ever look back and have tears, like I'm sad with that studio, because it was the right thing to do to make the change, but I do miss having that cute little space.Brad Crowell 25:37  Yeah.Lesley Logan 25:37  You know, I miss it. Yeah, I think back of it fondly, not tears, like, "Oh, I don't have that place anymore," but like, "What a fun two years I had in that space." It was such a... like a treehouse, you know. So, grief doesn't always have to be devastating either, but you have to feel it. We have some great grief podcasts, by the way. Haven't had any recently, but the two that we had were so good: Kim Hamer and another woman... I want to say Kara, but I don't think that's what it was. She's like Coach Something, and they're both on grief. Kim Hamer has a wonderful book on 100 Acts of Love, and her episode about her husband and that grief was so interesting, and what she has done. She was so raw and wonderful and thoughtful. And then there was a woman before her in the episodes, and I'm just talking like as if it's going to come back to me, she actually, unfortunately, watched her husband die, and then she went through all this grief and she was like, "How come this is happening, and why am I not over it?" She literally became a grief coach.Brad Crowell 26:42  Yeah.Lesley Logan 26:42  I want to say it's Kara, but it's not.Brad Crowell 26:44  I have no idea.Lesley Logan 26:46  Anyways, our wonderful producers will figure it out, I'm sure. But you can just go into our catalog; it's definitely in the first 200 episodes. Good luck! Well, here's the thing: if you can find Kim Hamer, it's within two months of Kim Hamer that I remember. So, okay, we're gonna get into our Be It action items, and I can see Brad is going to Google that.Brad Crowell 27:05  Yeah, one was Krista St-Germain.Lesley Logan 27:08  That's the one.Brad Crowell 27:09  And the other was.Lesley Logan 27:12  Kim Hamer. Kim Hamer! So sorry, replace Hamer everywhere I said Scott. There you go.Brad Crowell 27:23  All right, stick around. We'll be right back. We're gonna dig into those Be It action items. Brad Crowell 27:29  All right. Well, welcome back. Let's talk about those Be It action items that we got from Adrian Starks. What bold, executable, intrinsic, or targeted action items can we take away from your combo, Adrian? It's weird to call him Starks. Starks, it sounds like he's like... like.Lesley Logan 27:48  Tony.Brad Crowell 27:49  Yeah, but I was thinking like a football player, like the way that you.Lesley Logan 27:52  I just want to go "Adrian," that's all.Brad Crowell 27:54  Starks redefines the word goal, and I've really loved this, y'all. He's so full of these quippy things that are so applicable, and this one really blew my mind. He said, "I love a goal, but I redefined it with the acronym of Get Out and Live, Get Out and Live." And I was like, "Wow, that's really great." I love that he views goals not as rigid markers but as triggers to move outside of one's comfort zone, scare yourself a little bit, and then break a rut. He suggests regularly asking yourself, what is actually going on here? What am I not happy about? What do I actually want? Specifically focusing on immediate desires rather than five-year plans, he recommends detoxing from social media for several days at a time to avoid the world of comparisons that definitely leads to self-doubt and imposter syndrome.Brad Crowell 28:51  Imposter syndrome, yeah, exactly.Lesley Logan 28:53  Comparison is the thief of joy.Brad Crowell 28:54  Comparison is the thief of joy. What about you?Lesley Logan 28:58  Well, he said your purpose in life is not something you find, it's something that you do, and it's going to change. It's going to evolve with time, and I couldn't agree more. It's so funny. Recently, I posted pictures of myself as a brand new Pilates instructor. I actually wrote a whole series called Outgrowing Yourself, and it's either already come out or it's coming up. No idea. I think it already came out, outgrowing your old version of yourself. And it's so funny, because I don't look back at her going, "Oh my god." I mean, when I said, "Oh my god, I look so young..."Brad Crowell 29:27  You look like a child.Lesley Logan 29:28  I look like a child. I was 25, but I think about what her goals as a new teacher were to where I am right now, and I can say looking back I never have thought, "Oh my god, I'm no longer living my purpose," because my purpose has evolved as a teacher. Because I've evolved in the more that I know, and the people that I teach, and the things that I'm drawn to. There's things that people like, "Don't you want to do this?" and it's like, "No, that's a no, I don't." And even right now people like, "Oh, what about next year?" I'm like, "I think I'm staying home a lot, actually a significant amount of time. I'm staying home." And they're like, "Oh, really?" And it's like, "Yeah, because if you do take the time to get to know yourself, and you do stay aligned with what you want, and you do stay aligned with your purpose, your life has to evolve." And then, because that evolves, and your purpose evolves, I'm like, "My life has to reflect what I'm doing, and then what I'm doing then takes me to my next thing, which means my life has to reflect what I'm doing, and so..."Brad Crowell 30:26  I agree with you on this, but also let's go back to his statement, because I think I remember trying to figure out, like, what am I going to do with my life, or what's my purpose? And we all know that it's important to have purpose in our lives, but I also think a testament to this is the conversations that I've had recently with my parents, who just retired.Lesley Logan 30:51  Yeah.Brad Crowell 30:51  Right. And then the interview that we had with the retirement coach, whose name I'm not recalling, but it was in the last 100 episodes. Lesley Logan 31:01  Definitely. It was definitely, was it this year?Brad Crowell 31:04  But the point is that we think purpose is just going to find us, and we're gonna be like, "Oh my god, that's what I'm here for, that's the thing," right? Instead, what clearly seems actionable is purpose is something that we are out there doing, and whether or not we chose to do it, we're still out there doing it. I mean, I think about my parents with their job, and the thing that was keeping my dad focused on the job was the job. Ultimately, if you step back and look at that, it's not necessarily like whatever... I don't even know what the projects were that he was working on.Lesley Logan 31:45  Ever.Brad Crowell 31:46  Yeah, but the point... I mean, I wasn't intimately involved in the company they work for, so I don't actually understand all the nuance of the things, but he built that purpose over a career of 42 or 43 years, and then now all of a sudden he's thinking about ending it. It doesn't matter how mundane the job is, he's, "Oh, what am I going to do with myself after this? I'm not sure, I don't know," you know. And so that's where we find ourselves unwilling to make a change as well, but then you have... that's like.Lesley Logan 32:16  No, I want to argue with you a little bit, and I'm glad your dad doesn't listen to this podcast. I feel like he did what a lot of people his age did, which is like, "This is my job," and that job became the purpose. Yeah.Brad Crowell 32:31  But that's the point of what Adrian said.Lesley Logan 32:33  But I don't think so, because I think it goes to that saying: if you don't have goals, someone will make their goals your goal, and so I feel like.Brad Crowell 32:43  Your purpose can be inadvertent. Yeah, if you don't take control of what you do, then your purpose will be defined for you, or it can accidentally become your purpose. Yes.Lesley Logan 32:53  And if you don't like it, then you're the person going, "Why is my purpose just to do this project for this many years?" Where I think it's important is this is where self-reflection is so important, because when you self-reflect, you are aware of when you are outgrowing something, or you are being called into something. I don't know if we had a conversation with Adrian, but I definitely had a conversation, and I wrote a newsletter on it, is that a lot of people in the Pilates industry, like, "I need to figure out what my space is in this industry," and it's like, never do that, don't do that. Because no one that you admire ever sat and goes, "What is my little circle in this industry?" No, they went out and carved their path, they created their thing. There'll be an episode coming out that hasn't already with me on Balanced Body's podcast, where they're like, "You carved out this thing." I'm like, I had to, I had to create the thing that I needed. Some of you are already living your purpose, but you actually are looking at other people and going, "I need to look like them," and you haven't taken the time to reflect back, going, "Actually, the thing that I'm doing is the thing that's my purpose, and it's helping these people. And so now that I'm aware of that, I amplify that." Because you're out there amplifying and doing it, it will evolve, because you will continue to hone in and understand and be curious, and change things. So either it inadvertently finds you, and you're doing someone else's purpose, and they'll be grateful, or you discover what it is. But if you look inside.Brad Crowell 34:20  But that's... yeah, it goes... you were both talking about self-reflection, but it goes back to, you know, your purpose in life is not something you find, it's something that you do.Lesley Logan 34:29  Yes.Brad Crowell 34:30  And it is also... it's a change and evolve over time.Lesley Logan 34:33  It's kind of like those movies where the person goes out in seek of what their purpose is, but really their purpose was there all the time, but they weren't taking the time to see that it was there. Go self-reflect anyways. Anything else, Brad?Brad Crowell 34:47  Yeah. He said with purpose you can navigate and make adjustments, right? And he talked about figuring out what actions match the frequency and energy of where you're at right now.Lesley Logan 34:57  Yeah, that's true. That's great.Brad Crowell 34:59  Yeah, I mean, we'll just leave it... we'll just leave that there. Go back and listen, because...Lesley Logan 35:04  Adrian is great.Brad Crowell 35:05  Yeah, he's great.Lesley Logan 35:05  And I, by the way.Brad Crowell 35:06  He does voice acting. How cool.Lesley Logan 35:08  Well, let's listen to his voice.Brad Crowell 35:09  Yeah, it's amazing.Lesley Logan 35:10  Honestly, like, he should really write sleepy stories, like those sleep stories. I would listen every day.Brad Crowell 35:16  Yeah.Lesley Logan 35:17  I also would even listen to him share bad news with that voice, because it's just like, you know, like the BBC type, where it's just matter-of-fact, you know what I mean? Like, I think I could be like, "Okay, well, we're not all gonna die, so there we go." Adrian, thanks for being you. Thanks for being back. You guys, I'm Lesley Logan.Brad Crowell 35:34  And I'm Brad Crowell.Lesley Logan 35:35  Share our episodes with a friend who needs to figure out what their purpose is, and then leave a review. Yes, and then send in your win, because you're someone who likes this podcast, or someone likes a checklist, and I just gave you three things that are easy to do, easy to check off. You're gonna feel super successful in your day, so then you can go Be It Till You See It.Brad Crowell 35:52  Bye for now.Lesley Logan 35:53  That's all I got for this episode of the Be It Till You See It Podcast. One thing that would help both myself and future listeners is for you to rate the show and leave a review and follow or subscribe for free wherever you listen to your podcast. Also, make sure to introduce yourself over at the Be It Pod on Instagram. I would love to know more about you. Share this episode with whoever you think needs to hear it. Help us and others Be It Till You See It. Have an awesome day. Be It Till You See It is a production of The Bloom Podcast Network. If you want to leave us a message or a question that we might read on another episode, you can text us at +1-310-905-5534 or send a DM on Instagram @BeItPod. Brad Crowell 36:36  It's written, filmed, and recorded by your host, Lesley Logan, and me, Brad Crowell.Lesley Logan 36:41  It is transcribed, produced, and edited by the epic team @desenio.co.Brad Crowell 36:45  Our theme music is by Ali at Apex Production Music, and our branding by designer and artist Gianfranco Chofi.Lesley Logan 36:52  Special thanks to Melissa Solomon for creating our visuals,Brad Crowell 36:56  Also to Angelina Herrico for adding all of our content to our website, and finally to Meredith Root for keeping us all on point and on time.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this episode of Currently Reading, Kaytee and Roxanna are discussing: Bookish Moments: Whiny men in books and reading to our kids Current Reads: all the great, interesting, and/or terrible stuff we've been reading lately Deep Dive: books we rated fairly low, but have stuck with us over time. Before We Go: our new segment featuring bookish friend posts and a sleeper hit from Roxanna Show notes are time-stamped below for your convenience. Read the transcript of the episode (this link only works on the main site). . . .   :10 - Bite Size Intro 1:50 - We encourage you to spend your dollars at indie bookstores this Saturday, April 25th for Independent Bookstore Day! 4:26 - Bookish Moments of the Week 4:49 - Remarkably Bright Creatures by Shelby Van Pelt 5:47 - The Road to Tender Hearts by Annie Hartnett 7:35 - Guess How Much I Love You by Sam McBratney 10:00 - Current Reads 10:08 - Good People by Patmeena Sabit (Roxanna) 12:21 - The Kite Runner by Khaled Hosseini 18:58 - Heated Rivalry by Rachel Reid (Kaytee) 24:01 - One Woman Show by Christine Coulson (Roxanna) 28:12 - Sarah's Bookshelves Live 28:34 - Meet the Neighbors by Brandon Keim (Kaytee)  31:56 - An Immense World by Ed Yong 32:11 - Fuzz by Mary Roach 33:34 - Thinking in Bets by Annie Duke (Roxanna) 37:01 - Thinking Fast and Slow by Daniel Kahneman 38:15 - Fierce Fairytales by Nikita Gill (Kaytee) 40:23 - The Princess Saves Herself in this One by Amanda Lovelace 40:31 - Love in Color by Bolu Babalola 41:48 - Deep Dive: Lower Rated Books That Stuck With Us 42:57 - Wine Witch On Fire by Natalie MacLean 48:27 - Medium Raw by Anthony Bourdain 50:08 - Save Me The Plums by Ruth Reichl 50:10 - Blood Bones & Butter by Gabrielle Hamilton 50:46 - Kitchen Confidential by Anthony Bourdain 51:51 - To Be Taught, If Fortunate by Becky Chambers 55:29 - Waiting for Tom Hanks by Kerry Winfrey 56:44 - How To Kill A Guy In Ten Dates by Shailee Thompson 57:10 - The Hunger Games by Suzanne Collins 57:13 - A Court of Thorns and Roses by Sarah J. Maas 57:42 - Dawn by Octavia Butler 57:48 - Kindred by Octavia Butler 1:01:24 - You by Caroline Kepnes 1:04:56 - Before We Go Kaytee highlights a bookish friend post 1:05:12 - Currently Reading Patreon (gets you access to our Discord!) 1:05:31 - Lonesome Dove by Larry McMurtry Roxanna brings a sleeper hit 1:06:25 - Food that Really Schmecks by Edna Stabler   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. April's IPL is brought to us from a new to us bookstore, Two Friends Books in Bentonville, Arkansas Love and Chili Peppers with Kaytee and Rebekah - romance lovers get their due with this special episode focused entirely on the best selling genre fiction in the business All Things Murderful with Meredith and Elizabeth - special content for the scary-lovers, brought to you with the behind-the-scenes insights of an independent bookseller From the Editor's Desk with Kaytee and Bunmi Ishola - a quarterly peek behind the curtain at the publishing industry 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 | Substack | Youtube The Hosts and Regulars: Meredith | Kaytee | Mary | Roxanna Production and Editing: Megan Phouthavong Evans 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!

Hi! My name is Terry J. Aman, marking my 108th episode of VideoFuzzy titled "Tenuous Connections," reporting the progress I've made in cataloging thousands of VHS transfers and digital recordings. Plus, with this episode I celebrate cataloging disc 2000 in my Classic Collection. I open with my Fuzzy Feature, discussing "Plateau," a third-season episode of "Fringe" in which a neurological lab subject is suspected of committing murders via chain reactions and tenuous connections. I talk about "The Second Thousand," the pace of this project as I look back on nearly nine years of this cataloging effort, and the sorts of things I have to look forward to as the cataloging portion of this project is coming to a close. In Cross Connections, I track connections through the rather impressive back catalog of Michael Eklund, the lab subject in that episode of "Fringe." Also, Rachel Miner, Shawn Ryan, Ted Griffin, Adam Carrera, McG, Maggie Q, Shane West, Lyndsy Fonseca, Melinda Clarke, Linda Hamilton, Tim Curry, Steve Buscemi, Olivia Munn, Vanessa Williams, Kate Micucci, Jennifer Aniston, Michael Chiklis, Julie Benz, Rhea Perlman, William Shatner, Nicole Sullivan, Will Sasso, Tom Stashwick, Missi Pyle, Cybill Shepherd, Jean Smart, Sam Pancake, Tim Bagley, Steve Austin, Nicole Richie, Alex O'Laughlin, Daniel Dae Kim, Grace Park, Chi McBride, Jorge Garcia, Masi Oka, Ian Anthony Dale, Scott Caan, D.B. Sweeney, Clea Duvall, Zeljko Ivanek, Lawrence Pressman, Michael Cristofer, Will Arnett, David Cross and Russell Tovey. In "Fond Reflections," I am joined by longtime friend and friend of the pod Marc Bailey, also known as Grailwolf, in a farewell to Nicholas Brendon, who we said goodbye to this month. Brendon's strongest presence in my media collection was as Xander Harris in "Buffy the Vampire Slayer," as well as a principal role in "Kitchen Confidential" and a recurring role in "Criminal Minds." In my Classic Collection [VHS-to-DVD transfers], I celebrated cataloging discs 1976 through 2000 with a detailed discussion of what I was finding in this set, with comments on "Terriers," "Nikita," a Trident commercial that caught my eye, an IFC documentary called "Portraits of Braddock," "Mad Men," "Rubicon," Stephen Colbert cosplaying Peter Sellers' character Doctor Strangelove, clip shared to VideoFuzzy's Instagram. Also, "Hung," "Covert Affairs," "The Closer," "Chuck," "The Event," "Criminal Minds," "Cougar Town," "$#*! My Dad Says," "Boardwalk Empire," "Grey's Anatomy," "Glee," "Raising Hope," "No Ordinary Family," Aaron Sorkin and "The Social Network," "The Good Guys," "Monty Python's Flying Circus" and "The Increasingly Poor Decisions of Todd Margaret." In Book Reports, comments on Caleb Carr's "Surrender, New York"; Katheryn Harkup's "A is for Arsenic: The Poisons of Agatha Christie"; Caroline Crampton's "A Body Made of Glass" and M.C. Beaton's "Agatha Raisin and The Vicious Vet." In my Current Collection [direct to digital], I added Marilyn Manson's video "God is in the TV" (1999), as well as "The Rocky Horror Picture Show" (1975), "The Rocky Horror Picture Show: Let's Do the Time Warp Again" (2016), "Desperately Seeking Susan" (1985), "Who's That Girl?" (1987), "Dick Tracy" (1990), "A League of Their Own" (1992), "The Crazy World of Julius Vrooder" (1974), "Heretic" (2024) and "Mister Sterling" which I found posted to Margaret X's YouTube channel at https://www.youtube.com/@margaretx6030. SPREADING THE WORD! "VideoFuzzy: The Video - Celebrating 100 Episodes!" is posted at https://youtu.be/eWfcCDiOZ2I. Please share as you're able to with anyone you feel might enjoy this production. For PROMOS, scroll all the way down at https://videofuzzy.libsyn.com. Also, there's a "Top Fifteen" episode guide for people looking for a quick read-in on this blog and podcast effort at: https://videofuzzy.libsyn.com/about. Enjoy!

Send a textI'm chatting with Matt Mattson, a writer, speaker, social mystic, & spiritual leader dedicated to cultivating sacred human connection. Matt is the founder of BETWEEN, an innovative and deeply inclusive global faith community that invites people into curiosity, conversation, and shared moments of meaning. His work blends ancient wisdom with modern insight, helping people notice and name the sacred woven into everyday encounters. We are here today to celebrate the release of his newest book, Cathedrals of Connection.Connect with Matt:InstagramFacebookWebsiteBooks mentioned:Kitchen Confidential by Anthony BourdainHow to Win Friends & Influence People by Dale CarnegieEverything is a Story by Kaitlin B. CurticeBook FlightAflame by Pico IyerThe Healing Power of the Santuario de Chimayó by Brett HendricksonHoly Envy by Barbara Brown Taylor✨ Find Your Next Great Read! We just hit 175 episodes of Bookish Flights, and to celebrate, I created the Bookish Flights Roadmap — a guide to all 175 podcast episodes, sorted by genre to help you find your next great read faster.Explore it here → www.bookishflights.com/read/roadmapSupport the showBe sure to join the Bookish Flights community on social media. Happy listening! Instagram Facebook Website

What's really happening behind the kitchen doors of an Adirondack restaurant in the dead of winter?In this episode of ADK Talks, we welcome back Chef Billy Trudsoe of Lizzie Keays in Warrensburg for an honest, energetic, and eye-opening conversation about restaurant life in the Adirondacks.We jokingly dubbed this one “Kitchen Confidential: Adirondack Edition,” and Billy delivers. From skeleton crews and shoulder seasons to garlic loyalty and watermelon obsessions, he pulls back the curtain on what it truly takes to survive—and thrive—as a chef and small business owner just minutes off the Northway.We also dive into his global travels (hello, Bali), his ever-expanding “Mad Flavor” brand, restaurant collaborations across the region, and why supporting local businesses isn't just a slogan—it's survival.What you'll hear in this episodeWhat winter really looks like for Adirondack restaurants—and why patience from diners matters  How Billy's travels to Bali influence dishes like his spicy Bali stir fry  Why old-school dining touches (bread service, palate cleansers, lingering meals) still matter  The economics of seasonal businesses in a summer-driven region  Behind the scenes of the “Battle of the Billy's” local restaurant challenges  Why garlic is non-negotiable in Billy's kitchen  Resources:Lizzie Keays Restaurant   Follow Billy Trudsoe on Instagram: @adkchef Season 21 of Hell's Kitchen ft Billy Trudose Email us your restaurant suggestions or questions: info@adktaste.comProduced by NOVA

"I think we're reaching a breaking point where people are starting to reflect and say, 'Man, I don't know if the juice is worth the squeeze anymore.'" — Dr. Paul Etchison Recorded live at Voices of Dentistry 2026 in sunny Gilbert, Arizona, Alan sits down with a VOD favorite, Dr. Paul Etchison of the Dental Practice Heroes podcast. They dive deep into the staggering reality of modern dental school debt, the "juice vs. the squeeze" of ownership, and why dentists should probably stay away from the restaurant business. The Debt Wall The financial landscape for new dentists has shifted dramatically. Alan and Paul compare the "then vs. now" of education costs: The 1997 Reality: Alan graduated with roughly $85,000 in debt. The 2009 Reality: Paul finished with around $235,000. The 2026 Reality: In-state tuition at schools like the University of Michigan can exceed $400,000 before living expenses, often resulting in $4,000–$5,000 monthly loan payments right out of the gate. Ownership: The Only Way Out? While ownership comes with "headaches," Paul argues it remains the most viable path to outrun massive debt. The Associate Cap: Even high-producing associates (doing $2M/year) are limited by their percentage. An owner doing the same production sees a significantly higher return. Value Creation: To be a top-tier associate or a successful owner, you must move beyond "bread and butter" dentistry and master communication and case presentation. Building Skills and Getting "Reps" Deep Dive vs. Scattershot: Instead of taking random weekend courses, find a specialty you enjoy (Endo, Ortho, etc.) and commit to it. The Endo Struggle: Paul and Alan discuss the importance of "reps" and why waiting for the "perfect" case often prevents you from ever getting good at the procedure. The Microscope Factor: Using a scope can find the MB2, but it doesn't necessarily make you faster without the volume of experience. The "Curated" Business Model If dentistry vanished tomorrow, what would these guys do? The Sausage and Bread Theory: Alan highlights small businesses in Northern Michigan that succeed through curation rather than volume. The Bourdain Warning: A nod to Anthony Bourdain's Kitchen Confidential, which famously warns dentists against buying restaurants just because they "throw a good party." Some links from the show: Paul's 3-Day Freedom Practice Workshop The Dental Practice Heroes Podcast Kitchen Confidential by Anthony Bourdain

In this hour, Lionel investigates the bizarre half-million-dollar Costco lobster heist and laments the death of analog clocks, cursive, and check-writing. A guest shares a wild, firsthand account of a Malibu brawl that allegedly included late-night legend Johnny Carson, leading into a deep dive into the blood-soaked history of Hell's Kitchen and the notorious Westies. From the "oldies cruises" of the rich and famous to the secret stories of New York's most dangerous diners, this episode is an entertaining ride through the side of history they don't teach in schools. Learn more about your ad choices. Visit megaphone.fm/adchoices

Anthony Bourdain published his memoir Kitchen Confidential in 2000 as a little-known chef. In the 25 years since its publication, his writing – and subsequent work in TV and entertainment – has shaped the way we talk about restaurants and food. In today's Books We've Loved, Andrew Limbong and B.A. Parker are joined by Eric Deggans, critic-at-large at NPR. They discuss Bourdain's documentation of a particular time in the restaurant industry, the book's impact on dining culture, and Bourdain's personal legacy. Then, special guest Samin Nosrat shares her perspective on what's changed in the culinary world in the years since.Eric's Recommendation: ‘Homicide: A Year on the Killing Streets' by David SimonParker's Recommendation: ‘Land of Milk and Honey' by C Pam ZhangAndrew's Recommendation: ‘Meet Me in the Bathroom' by Lizzy GoodmanTo listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

We look at the recently published collection of writings by Anthony Bourdain. See more about the book here. The Anthony Bourdain Reader, reviewed We are fans of Anthony Bourdain, partly due to a lock down project of watching, in no particular order, his complete TV seasons on Netflix, as well as some other shows he created elsewhere. His humanity and empathy comes through, again and again across these shows. We also, like many others we imagine, became aware of him via his Kitchen Confidential memoir first and foremost. Overall the reader mostly works, but, if you came in via having read Kitchen Confidential, and, or some of his other books, you may well feel justified in wondering why some of the excerpts from those books are quite so long. Mostly the reader is well curated, and to balance these over long chunks of too familiar content, the editors have done a good job of trawling the archives to add rarer grooves. Towards the end of the book there are the initial chapters from an unfinished book he wrote. Initially these seemed like a bit of a red herring, why get invested in something that you know won't be resolved. Funnily enough though, after awhile we found ourselves getting into it, and then feeling disappointment that it is an unfinished fragment. This is of course perhaps a more than apt metaphor for someone who left us at the tender age of 61. Bourdain cared, was passionate and not willing to accept BS from fake or insincere people. As introduction highlights, Bourdain was someone who could bond with and emphasize with the poor and downtrodden around the world. Sure the programs were ostensibly about food, but really they were about humanity, and what it means to remain human and able to give and receive kindness. He was naturally indignant about what his own country had done to Vietnam and Laos, and then everywhere and anywhere else he visited. While some sections of the reader work less well than others, they do help to build up and capture a sense of the author, which is what he always wanted to be. The excerpts will only inspire you to chase down those books that you haven't read before, but there is also unique, original content here, which ensures this book has value and is not a mere retread. Well worth reading or putting into someone's Christmas stocking. More about the book The definitive, career-spanning collection of writing from Anthony Bourdain, including unpublished and never-before-seen material, with an Introduction by Patrick Radden Keefe. Anthony Bourdain represented many things to many people - and he had many sides. But no part of his identity was more important to him than that of a writer; it was one of the central ways he saw himself. Revealing Anthony Bourdain's observant, curious and hungry mind, The Anthony Bourdain Reader is a collection of Bourdain's best writing and touches on his many pursuits and passions, from restaurant life to family life to the 'low life', from TV to travel through places like Vietnam, Buenos Aires, Paris and Shanghai. With pointed opinions on the specific use of brioche buns, the devastation of Western foreign policy and the pain and pleasure of hot pot, this new collection encapsulates the unique brilliance of a once-in-a-generation mind and one of our most distinctive writers. After Bourdain's years of travelling the globe in search of the very best of cuisine and culture, The Anthony Bourdain Reader is a testament to the enduring and singular voice he crafted, with eclectic and curated chapters, including visceral graphic novel excerpts, some of his most well-loved recipes and never-before-published pieces. Edited by Bourdain's long-time agent and friend Kimberly Witherspoon, and with a new Foreword by Patrick Radden Keefe, this is an essential reader for any Bourdain fan as well as a vivid and moving recollection of his life and legacy. See more book reviews here. More about Irish Tech News Irish Tech News are Ireland's No. 1 Online Tech Publication and oft...

Ole Thorstensen er tømrermester og forfatter. Hans artikkel fra 2014 De Manuelle åpnet opp for en større samtale om manuelle fag. I 2015 ga Ole ut boka En snekkers dagbok som tar denne samtalen videre. I 2022 kom boka Bare en jobb, som beskriver Oles reise som håndverker til Polen. I denne podkasten snakker Ole og Alexander om hvordan vi ser på forskjellige jobber, og om det er noe man bør og kan gjøre for at dialogen mellom forskjellige yrkesgrupper skal bli bedre for at alle skal føle seg sett, respektert og forstått.  Noen bøker vi nevner i samtalen: Ny Nordisk (bok som supplerer utstillingen Ny Nordisk på nasjonalmuseet, skrevet av blant andre kurator Martin Bråthen. se også leselisten fra utstillingen). Yarden - Kristian Lundberg (2011) Kitchen Confidential - Anthony Bourdain (2000) Send alle ideer og inspill til atr@lpo.no og følg oss gjerne på Instagram! 

Send us a textIn this episode, meet Tonja Engen. She's a Culinary Retail Product and Content Manager at Land O'Lakes and, works closely with our Culinary Center. Hear how our team of culinary experts work together to identify food trends, develop and test new recipes featuring our dairy products, and create social media content that gets consumers excited to cook at home. Check out Rootedintomorrow.com for more stories of incredible farmers!Follow Land O'Lakes Inc at:Facebook: www.facebook.com/LandOLakesIncInstagram: @LandOLakesIncLinkedIn: https://www.linkedin.com/company/landolakesinc/Follow along with our other businesses. Dairy: www.landolakes.comAnimal Nutrition: www.purinamills.comCrop Protection: www.winfieldunited.comSustainability: www.truterraag.com

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

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 HEREDTT defines PlinthKelly'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 HERENeed 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 HEREHang 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 HEREKelly's Youtube HEREKelly's blog HEREAnita's IG HEREAnita's blog HEREAre 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 & KellyDI - 22:36/38:14 Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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™.  

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/

Welcome to Foodie Summer!Today's book review is of Victoria James' book, "Wine Girl".Music © by Capazunda.Instagram: @brutallyhonestbooksTikTok: @brutallyhonestbooks

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?

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

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

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.

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

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

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)