Podcasts about Le Cirque

Today's guest is Elizabeth Blau, the trailblazer who helped shape Las Vegas into a world-class culinary destination and is now championing a more supportive hospitality industry for women. She talks to host Kerry Diamond about her journey from “taco girl” at a hometown watering hole to powerhouse executive. They discuss Elizabeth's early years working with Sirio Maccioni of Le Cirque fame, her move to Las Vegas and her work with the Wynn family, the launch of her own company, Blau & Associates, and the achievements of the Women's Hospitality Initiative, which she co-founded to help women advance in the ranks of restaurants and hospitality organizations. Thank you to Las Vegas for supporting our show. Learn more and book your trip here. For Jubilee 2025 tickets, click here. To get our Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Elizabeth: Instagram, Women's Hospitality Initiative, Blau & AssociatesMore on Kerry: Instagram

durée : 00:04:25 - Le Zoom de France Inter - Pionnier du cirque contemporain au Maroc, le cirque acrobatique de Tanger sillonne le monde entier, de Broadway à Avignon, depuis plus de vingt ans pour faire rayonner une acrobatie issue d'une histoire ancestrale tout en la modernisant.

Au sommaire de l'émission :Un homme porteur de couteau a été tué par la police à Dugny en Seine-Saint-Denis après s'être jeté sur un équipage de policiers, soulignant les difficultés du métier de policier et la recrudescence de ce type d'agressions.Le journaliste Jean-Michel Aphatie a fait polémique avec des propos controversés comparant les actions de la France en Algérie à celles des nazis, suscitant de vives réactions et interrogeant sur la liberté d'expression.Le narcotrafiquant Mohamed Amra a été transféré en France depuis la Roumanie, suscitant l'indignation face à la médiatisation de son arrivée et appelant à un traitement plus strict de ce type de détenus.Le réalisateur Luc Besson a dénoncé l'intrusion de chasseurs sur sa propriété qui ont tué un cerf devant sa mère âgée, relançant le débat sur la chasse.Le Cirque d'Hiver Bouglione célèbre ses 90 ans d'existence et met à l'honneur le retour du trapèze volant, témoignant de la magie du cirque.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur grandes thématiques développées dans l'émission du jour.

Interview avec Sebastien Azema pour parler du Cirque Medrano, présent à l'Hippodrome de Strasbourg-Hoerdt du 19 au 23 février.Réalisé en direct sur RBS le 11/02/25 avec Pierre Liermann

Nathalie est une entrepreneuse à succès. On parle de son parcours qui est remplie de persévérance et de discipline.Une des raisons particulières pourquoi je voulais la recevoir: son histoire de gym et de recherche de mentor inspirante pour s'entraîner est une des histoires de plus grande détermination qu'on m'a raconté à vie en personne.Bien sûr, elle me raconte sa rencontre avec Céline Dion et le Cirque du Soleil: deux grandes pages de son histoire.Une femme super inspirante qui saura vous inspirez à sa façon bien propre à elle!Bonne écoute!https://www.agencethaly.com

A driving force behind the evolution of Las Vegas dining scene and beyond, Elizabeth Blau began her F&B journey under the legendary Sirio Maccioni at Le Cirque in New York. That foundation propelled her to Las Vegas in the late ‘90s, where she played a crucial role in transforming the city into a culinary powerhouse.Today, as founder and CEO of Blau Associates, she continues to shape the future of hospitality alongside her husband, chef Kim Canteenwalla, blending her passion for design with culinary excellence.Thank you for listening! For more of our great interviews, find us at hospitalitydesign.com.

The BanterThe Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy.The ConversationThe Restaurant Guys speak with Andrew Carmellini, acclaimed  chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta.The Inside TrackThe Guys talk with Andrew about what's next for him. This was just before he was approached by Robert DeNiro to open Locanda Verde in the Greenwich Hotel in NYC. Here's what he had to say about cooking Italian. “A lot of my best customers would come up to me and the things they were loving the most and coming back and requesting were a lot of the Italian stuff. So when I went out on my own as a chef, I really wanted to do Italian cooking because it really made people happy, my Italian food,” Andrew Carmellini on The Restaurant Guys Podcast 2008BioAndrew Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. Carmellini worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico. In New York, he spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque.Andrew worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine's Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star.In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro's Greenwich Hotel with partners Luke Ostrom and Josh Pickard.With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian, and American Flavor.InfoAndrew Carmellinihttps://www.andrewcarmellini.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

De passage dans la matinale de Dimitri Pavlenko pour annoncer le programme de son émission, Pascal Praud attend le discours de politique général de François Bayrou et sur l'éventuelle suspension de la réforme des retraites. Selon lui, les intérêts personnels passent avant l'intérêt général.

What an absolutely amazing conversation we have here. Malcolm Livingston II is a chef with some serious chops, having spent time in the kitchens at Per Se and Le Cirque and running the pastry program at wd~50 before being named head pastry chef at Noma—all by the age of 28. In this episode, we hear all about Malcolm's time working at some of the world's top restaurants, and why he decided to enter the plant-based ice cream game with August. We also find out that Malcolm's life story is the inspiration for the character Marcus, played superbly by Lionel Boyce, on the TV series The Bear. If you didn't already know about Malcolm's incredible career and deep creativity, check out this episode.MORE wd~50 ALUMNI ON THIS IS TASTE:This Is TASTE 500: Christina TosiThis Is TASTE 240: Alex StupakThis Is TASTE 233: Wylie DufresneAll of us at TASTE are thinking about our friends in Southern California. If you would like to support wildfire relief efforts, some great places to start are the Displaced Black Families of Altadena GoFund Me Directory and the Los Angeles Food Bank.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

durée : 00:14:33 - Le Cirque d'Hiver Bouglione, le plus ancien cirque en activité au monde - Ce qui donne une identité au spectacle, ce sont les performances des circassiens mais pas seulement ! Notre reporter Murielle Giordan nous emmène dans les coulisses de ces lieux magiques à la découverte de leurs histoires.

durée : 00:02:31 - Le Cirque d'Hiver Bouglione, le plus ancien cirque en activité au monde - Inauguré en 1852 par Napoléon III, Le Cirque d'Hiver est enregistré comme monument historique an 1952. Il présente actuellement son tout nouveau spectacle, "Spectaculaire”, un show unique qui renoue avec le trapèze volant, inventé dans ce lieu en 1859.

Comme tous les samedis, on répond à vos questions sur le basket et la NBA. C'est le Ce à Quoi il Fallait Répondre.On y parle notamment de la situation autour de Jimmy Butler, de DeMar DeRozan, des Spurs ou encore de Guerschon Yabusele.Commandez le livre GOATs - Le meilleur (et le pire) de la NBA en 130 Tops https://www.basketsession.com/produit/goats-le-meilleur-et-le-pire-de-la-nba-en-130-tops/Commandez le Mook REVERSE #15 spécial sur les PETITS https://www.basketsession.com/produit/mook-reverse-15-small/Commandez le livre Une saison en enfer https://www.basketsession.com/produit/une-saison-en-enfer/Nos émissions sur YouTube https://www.youtube.com/@BasketSessionREVERSELe Mook REVERSE ► http://bit.ly/MOOK_REVERSEInstagram ► https://www.instagram.com/reversemagazineBlueSky ►https://bsky.app/profile/reversemagazine.bsky.social  Facebook ► https://www.facebook.com/BasketSession Twitch ► https://www.twitch.tv/reverse_basketsession

Avec Corentin Stemler, créateur du spectacle La Dame de Pierre et Michel Palmer, Monsieur Loyal du Cirque d'Hiver Bouglione de Paris Du lundi au vendredi, de 21 heures à 22 heures 30. 1h30 de partage, d'échanges et de confidences. Une libre antenne pour vous chers auditeurs, rejoignez nous au 01 56 56 44 00 ou par mail auditeurs@radionotredame.comHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

durée : 00:15:00 - Le cirque Leroux : des spectacles qui mêlent acrobaties, théâtre et humour - Reconnu pour son style unique et innovant, le cirque Leroux s'est installé au Bon Marché où il vous présente, jusqu'au 31 décembre, son spectacle “Entre chiens et louves”.

Cette semaine dans C'est Excellent, Judith Beller reçoit Laurent Couson, chef d'orchestre sort son nouvel album de piano solo "Night Music" & Stephan Gruss, directeur artistique des Folies Gruss qui fête ses 50 ans de présence à Paris

Avec :Périco Légasse, journaliste à Marianne. Yael Mellul, ancienne avocate et présidente de l'association "Femme et libre". Et Frédéric Hermel, journaliste RMC. - Après le succès d'audience rencontré cette année, Estelle Denis repart pour une nouvelle saison. Toujours accompagnée de Rémy Barret et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Durant la fin de semaine, les locaux d'une école de Côte-des-Neiges servent à l'enseignement des valeurs de l'Islam. Trudeau: allègement de la TPS avant les fêtes? Vivre sans cellulaire, c'est possible en 2024? L'affaire Boissonneault à Ottawa. Un ex-chef de police en difficultés avec sa compagnie de cannabis. Northvolt: le supplice de la goutte pour Legault. Le Cirque du Soleil annule un spectacle. Josef Martinez ne sera pas de retour avec le CF Montréal. Patrick Laine, de bientôt de retour avec le CH.  Tour de l'actualité avec Charles D'Amboise et Mario Dumont.  Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Durant la fin de semaine, les locaux d'une école de Côte-des-Neiges servent à l'enseignement des valeurs de l'Islam. Trudeau: allègement de la TPS avant les fêtes? Vivre sans cellulaire, c'est possible en 2024? L'affaire Boissonneault à Ottawa. Un ex-chef de police en difficultés avec sa compagnie de cannabis. Northvolt: le supplice de la goutte pour Legault. Le Cirque du Soleil annule un spectacle. Josef Martinez ne sera pas de retour avec le CF Montréal. Patrick Laine, de bientôt de retour avec le CH.  Tour de l'actualité avec Charles D'Amboise et Mario Dumont.  Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Entrez, mesdames et messieurs, approchez-vous de la toile et prenez place ! Découvrez le cirque et ses numéros : magicien, clown, fil de fériste, acrobate ou homme-canon : en ombre et en lumière, ils prennent vie sous le chapiteau du cirque des étoiles. En papier découpé et au caractère bien trempé, ces personnages entament un ballet tourbillonnant avec leur créateur, Monsieur Loyal, rêveur et solitaire. Un voyage fascinant pour petits et grands, à la limite du réel et de l'imaginaire, qui se vit à la fois sur scène et derrière l'écran. A partir de 3 ans - Durée : 0h40 - Tarif : 6€ - Mercredi 20 nov à 9h, 9h30 et 11h | à La Saline - https://www.soultzsousforets.fr/Agenda/Spectacle-cirque-etoiles-01400.htmlHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

« Le Cirque Claudio ZAVATTA est de retour en Charente ! Zone commerciale Angoulême nord, à Champniers du 8 novembre au 1er décembre. Le nouveau spectacle […]

Kat and Phoebe discuss the late-breaking squirrel murder that could unite the nation, the places you can't go on a first date, and… hmm. Is something else happening today? LINKS:Government goons murder internet-famous squirrelWho ratted out P'nut the squirrel? Grieving owners have their theory — and it's a rich oneKat (and other Free Press folks) on the symbols of the election:First dates: it's Le Cirque or nothing:https://x.com/bendreyfuss/status/1851756223185760668 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit femchaospod.substack.com/subscribe

It's the spoken word from Le Cirque des plumes tueuses!September 7, 2024 at Abandoned Building Brewery. Featured readers are Gerald Yelle, C. Desiree Finley (Fin), Michael Favala Goldman, Mohini Ghoshroy and Josef Langton. For the full episode, please support us through Patreon! patreon.com/meatfortea --- Support this podcast: https://podcasters.spotify.com/pod/show/meatforteacast/support

Leur chapiteau se dresse à côté du Théâtre de Vidy du 30 octobre au 10 novembre. Trottola, ce sont les clowns et acrobates Titoune et Bonaventure plus Pierre, et aussi Samuel Legal lʹorganiste. " Strano ", cʹest du spectacle à rêver, de lʹartisanat amoureux et une légende du cirque dʹaujourdʹhui. Au micro de Thierry Sartoretti, le couple et duo parle chapiteau.

Le plus ancien cirque de Paris existe depuis plus de 150 ans. Il s'est d'abord appelé Cirque Napoléon, puis cirque National et enfin Cirque d'Hiver.Ce cirque a vu passer les plus grands artistes dans toutes les disciplines. C'est également dans ce lieu mythique qu'est né le trapèze volant, un numéro qui est toujours d'actualité au Cirque d'Hiver.Depuis 1934, c'est la famille Bouglione qui y perpétue avec talent la tradition du cirque. Chaque saison un nouveau spectacle enchante petits et grands avec des numéros réellement spectaculaires.La saison du Cirque d''Hiver est ouverte. Informations© OliviaCAMINADE2024Accompagnements musicaux: Lighter shades © Evert Z, Ceremonial Library©Asher Fulero, The Return ©AlexanderNakarada, QuietTree ©Thoribass, Anticipating you ©Antony Vega, Sunrise ©Antony Vega, Special Times ©Antony Vega, KeyofMoon© The Epic Hero, Istanbul dervish cafe music ©Tagirov, Sexy Alien Ambiance©MrKey, Tender Remains©Myuu, Academy ©MrKey, orchestre©Cirqued'HiverBouglione Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

La décision de la Banque du Canada sur les taux d'intérêt. Quels moyens doit déployer Kamala Harris pour lutter contre l'effet "cirque" imposé par Trump à la campagne ? Elon Musk fait tirer un million de dollars à tous les rassemblements politiques qu'il organise. Poutine reçoit de la grande visite au sommet des BRICS à Kazan. La rencontre Bureau-Dumont avec Stéphan Bureau et Mario Dumont  Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

This is a Vintage Selection from 2007The BanterThe Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. The ConversationThe Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out.The Inside TrackThe Guys are fans of Jacques Torres chocolates and were excited to have a  high-energy chat about all things chocolate. Jacques makes hot chocolate like Mark's grandmother and he gives a tip for making it spectacular."The best chocolate is the chocolate that you prefer to eat. Let's be very honest. It's not because you have a brand on it. It's not because you have a name on the, on the, on the tablet of chocolate that the chocolate is going to be the one that you prefer. There's different chocolates. The one that you prefer. It's the best chocolate," Jacques Torres on The Restaurant Guys Podcast 2007 BioJacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  He worked at Le Cirque, as the Executive Pastry Chef.  In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, He went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who's Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d'Honneur.  He authored several cookbooks and has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  InfoJacques Torres Chocolateswww.mrchocolate.comJacques' BooksDessert Circus: Extraordinary Desserts You Can Make At HomeDessert Circus At Home A Year in ChocolateOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In this episode of Defining Hospitality, Dan interviews Alessia Genova, a noted interior design expert in the hospitality industry. Alessia shares her inspiring journey from starting as an intern at Tihany Design to becoming the company's principal and managing partner. With over 15 years of experience, Alessia discusses her passion for hospitality design, the importance of relationships and reputation, and the challenges and triumphs she encountered when taking over the company. The conversation offers valuable insights into maintaining high-quality standards, navigating career transitions, and balancing innovation with tradition in the design industry. She is an inspiration to hospitality professionals everywhere, you don't want to miss this episode!Takeaways: Identifying and communicating the mission behind what you do can energize and drive you and your team. In hospitality, for example, the goal might be to make people feel cared for during their journeys.Building strong, lasting relationships within your industry—whether with clients, colleagues, or vendors—can be a foundation for long-term success.Nurturing your team members and providing mentorship can foster a strong, supportive working environment. Encourage personal and professional growth through guidance and sharing knowledge.For firms with a rich legacy, it's essential to balance the respect for past accomplishments with the drive to innovate and explore new paths.The COVID-19 pandemic was described as a non-linear challenge, indicating the importance of adaptability. Leaders must stay flexible and manage unforeseen changes effectively.Focus on the quality of work and craftsmanship, from design to execution. Detailed project planning and immaculate attention to detail can set you apart.Quote of the Show: “Eventually you grow and you understand that having an understanding of these spaces will help you also design them in a certain way.” - Alessia GenovaLinks:LinkedIn: https://www.linkedin.com/in/alessia-genova-a28b742a/ Website: https://tihanydesign.com/Shout Outs:The Breakers https://www.thebreakers.com/ Beverly Hills Hotel https://www.dorchestercollection.com/los-angeles/the-beverly-hills-hotel Hilton https://www.hilton.com/en/brands/hilton-hotels/ Heart of House https://www.heartofthehouse.com/ Amber Hotel https://www.hotelamber.com/ Mandarin Hong Kong https://www.mandarinoriental.com/en/hong-kong/victoria-harbour Richard Serra https://gagosian.com/artists/richard-serra/ Le Cirque https://lecirque.com/ Ways to Tune In: Spotify: https://open.spotify.com/show/0A2XOJvb6mGqEPYJ5bilPXApple Podcasts: https://podcasts.apple.com/us/podcast/defining-hospitality-podcast/id1573596386Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly93d3cuZGVmaW5pbmdob3NwaXRhbGl0eS5saXZlL2ZlZWQueG1sAmazon Music: ​​https://music.amazon.com/podcasts/8c904932-90fa-41c3-813e-1cb8f3c42419Transistor: https://www.defininghospitality.live/

The BanterThe Guys discuss the fall of one of Mark's old employers where you may have enjoyed a "fest."The ConversationThe Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible. The Inside TrackThe Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fans of both his and his chocolate.“Chocolate and pastry. This is my life. This is what I do. I've got that in my veins,” Jacques Torres on The Restaurant Guys Podcast 2024BioJacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  In 1988, he came to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels.  After a year, Sirio Maccioni invited Jacques to New York City to work at his restaurant, Le Cirque, as the Executive Pastry Chef.  In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, he went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who's Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d'Honneur.  Jacques has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  He also hosted a television series, Chocolate with Jacques Torres, on the Food Network.His cookbooks:  Dessert Circus: Extraordinary Desserts You Can Make At Home , and Dessert Circus At Home, A Year in Chocolate .InfoJacques Torres' Shophttps://mrchocolate.com/Cacao Trace videohttps://youtu.be/KCCLPWVk6PY?feature=sharedOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Nouvelle saison du FC Stream Team avec les incontournables Maxime Dupuis et Martin Mosnier aux manettes. Pour ce premier numéro de 2024-2025, il est question de l'équipe de France qui fait elle aussi sa rentrée vendredi face à l'Italie dans le cadre de la Ligue des Nations. Qui pour jouer à gauche ? Faut-il sacrifier Kylian Mbappé pour installer Bradley Barcola ? Existe-t-il une autre option ? On en débat. (06:30)Didier Deschamps peut-il se réinventer ? C'est le 2e sujet de l'émission alors que le sélectionneur de l'équipe de France repart pour deux ans à la tête des Bleus, a priori jusqu'à la Coupe du Monde 2026. (15:10)Enfin, direction la Ligue de Football Professionnelle pour conclure (27:29). L'élection de mardi prochain mettra aux prises le président sortant Vincent Labrune à Cyril Linette, ancien directeur général de l'Équipe et du PMU. Quels sont les enjeux ? Qui a le plus de chances de l'emporter ? Nos journalistes font le point.Bonne écoute. Présentation : Martin MOSNIER, Maxime DUPUISGraphisme : Quentin GUICHARDRéalisation : Hadrien HIAULT Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

durée : 02:53:00 - Les Nuits de France Culture - Emission spéciale : Le cirque (1ère diffusion : 07/07/1973)

The BanterThe Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.The ConversationThe Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti.The Inside TrackChef Michael was reunited with a former employee of his, and current maître d' of The Guys' restaurants in New Brunswick, NJ, while in their place for dinner. He's from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he's on the east coast. “I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024BioChef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck's Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted's in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast. Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green starHe has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Masters and Iron Chef America.In 2019, he was recognized as Jame Beard Foundation Best Chef: West. InfoChef Michael Cimarusti's restaurantshttps://providencela.com/https://www.connieandteds.com/Cathy Corison wines @ Stage Left Wine Shop https://www.stageleftwineshop.com/websearch_results.html?kw=corisonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/Reach out to The Restaurant Guys

Founder, CEO, and president of EDWINS Leadership & Restaurant Institute Brandon Edwin Chrostowski is renowned for changing culinary and hospitality training—in and out of the nation's prisons—while preserving French cooking traditions. His mission-driven effort to train and staff former prison inmates at his flagship French restaurant and nonprofit has created a national model for re-entry and an educational pipeline for formerly incarcerated to learn the discipline and skill of fine dining.Under Chrostowski's leadership, the EDWINS program boasts an extraordinary one percent recidivism rate, a testament to the efficacy of its approach. More than a CEO, Chrostowski is a catalyst for change, providing over one hundred formerly incarcerated adults with free culinary and hospitality arts training each year. Since its inception in 2007, the program has evolved into a multifaceted initiative, including Edwins Too—a culinary incubator and community kitchen; EDWINS Butcher Shop and Bakery and Diner; a Second Chance Life Skills Center with housing and wraparound services; EDWINS Family Center, a nonprofit offering free daycare to Institute students during class hours; on-site programs at Grafton Correctional Institute and Cuyahoga County Juvenile Detention Center; and a groundbreaking virtual curriculum reaching over 400,000 inmates in prisons across the country.A culinary virtuoso, Chrostowski's journey began with classical training as a chef and sommelier. He honed his skills at distinguished fine dining establishments in Paris, New York, and Chicago, including Lucas Carton, Chanterelle, Picholine, Le Cirque, and Charlie Trotter's. His culinary prowess has been celebrated with numerous accolades, including being a 2022 James Beard Award Semifinalist and a 2023 James Beard Finalist. Recognition also extends to the 2023 Jim Brown Changemaker Award, IFMA's 2020 Silver Plate, CNN's 2016 Heroes, and the prestigious Crain's “40 under 40” Awards.A proud alum of CIA, Chrostowski holds an associate degree in culinary arts and a bachelor's degree in business and Restaurant Management. He resides in Cleveland with his wife Catana and their children, Leo, Lilly, Lynx, and Lander.A Quote From This Episode"It's not like you come into a kitchen, and they say, 'Listen, this is how you're going to figure it out,' they just give you a task and you gotta figure it out."Resources Mentioned in This EpisodeFilm: Knife SkillsTV: CBS This Morning CNN HeroAbout The International Leadership Association (ILA)The ILA was created in 1999 to bring together professionals interested in studying, practicing, and teaching leadership. Register for ILA's 26th Global Conference in Chicago, IL - November 7-10, 2024.Adult Development Pre-Conference SessionAbout  Scott J. AllenWebsiteWeekly Newsletter: The Leader's EdgeBlogMy Approach to HostingThe views of my guests do not constitute "truth." Nor do they reflect my personal views in some instances. However, they are views to consider, and I hope they help you clarify your perspective. Nothing can replace your reflection, research, and exploration of the topic.

Bienvenue dans ce nouvel épisode des Fous du Volant. Nos journalistes, Gilles Della Posta et Stéphane Vrignaud sont à vos côtés pour débriefer un Grand Prix de Hongrie riche en rebondissements mais aussi bien pour faire le bilan de la saison de Formula E qui s'est achevée ce week-end à Londres avec le couronnement de l'Allemand Pascal Wehrlein (Porsche).Dans la première partie de l'émission, retour sur le doublé McLaren à Budapest. Oscar Piastri s'est offert une première victoire en carrière en Formule 1 après que son coéquipier Lando Norris lui ait rendu la tête de la course après près de 20 tours de tractations avec son équipe. Un succès aigre-doux pour l'écurie anglaise sur lequel reviennent les Fous du Volant. Dans la deuxième partie de notre podcast, il sera question du week-end catastrophique de Red Bull symbolisé par le "cirque" Verstappen qui n'a cessé de se plaindre à la radio avant de se faire recadrer par son équipe. Finalement cinquième en Hongrie, le triple champion du monde n'a plus remporté de course depuis trois GP.Enfin, il est l'heure du bilan en Formula E. La saison vient de s'achever à Londres avec le sacre de Pascal Wehrlein. Retour sur les leçons à en tirer avec notre consultant Fabien Gérard. Bonne écoute !Présentation : Gilles Della Posta et Stéphane Vrignaud - Réalisation : Antoine Lebreton - Graphisme : Quentin Guichard Ecoutez d'autres épisodes des Fous du Volant en vous abonnant sur Apple Podcasts. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

If you're recovering from a food coma or preparing for one, tune in this week to learn about the news about the food news. Our guest, Vic Matus, joins us to explore the history of food journalism in America, the impact of Anthony Bourdain, and the evolving influence of social media on the culinary scene. Wretch on and have a Happy Fourth! Time Stamps:  7:22 Front Page  14:33 Obsessions  If you have a story you want us to talk about, e-mail us at wretches@nebulouspodcasts.com. Sign Up for the Newsletter: https://nebulouspodcasts.com/shows/ink-stained-wretches Follow us on Instagram @InkStainedWretches Show Notes:  Vic Matus: Vodka: How a Colorless, Odorless, Flavorless Spirit Conquered America:  New Yorker: “Don't Eat Before Reading This,” by Anthony Bourdain   Medium: All You Can Hold for Five Bucks  A.J Leibling: Between Meals: An Appetite for Paris Joseph Wechsberg: Dining at the Pavillon New York Times: Ruth Reichel on Le Cirque (1993) NYTimes: What Is the Best Way to Cut an Onion? NYT: Restaurant Review: Guy's American Kitchen & Bar in Times Square  WaPo: D.C.-area restaurants and chefs nab 3 James Beard Awards WaPo: To David Chang, the ‘ethnic' food aisle is racist. Others say it's convenient. Grub Street: How Food Media Fails BIPOC  WaPo: Stop calling food ‘exotic' Fodors: The 12 Best Fast Food Joints in America 

Pascal Praud revient pendant deux heures, sans concession, sur tous les sujets qui font l'actualité. Aujourd'hui, il revient sur la mobilisation des acteurs du monde du cirque face à l'interdiction des animaux sauvages dans les spectacles dès 2028.Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur les grandes thématiques développées dans l'émission du jour.

Contre toute attente, Joan Laporta semblerait vouloir licencier Xavi de son poste d'entraineur du Barça. Pour rappel, l'ancien milieu du Barça, sous contrat jusqu'en 2025, avait annoncé dans un premier temps son envie de partir à la fin de cette saison. Une décision qui semblait acceptée par la direction du FC Barcelone, sauf que les résultats du Barça se sont améliorés et finalement Xavi (et Laporta) ont décidé que l'aventure continuait. Que pensez-vous du cirque autour du Barça ? Xavi peut-il tenir ? Laporta est-il irresponsable ? Hier, Julian Nagelsmann a livré sa liste pour l'Euro. Quel statut pour l'Allemagne ? Est-elle favorite seulement parce qu'elle joue à domicile ? Nagelsmann a-t-il eu raison de se couper de certains cadres (notamment les joueurs de Dortmund, finalistes de la Ligue des champions) ?

We're dropping in your feed to let you know that Julia Louis-Dreyfus has returned for Season 2 of her award-winning podcast, Wiser Than Me™! Each week, she has funny, touching, personal conversations with iconic older women who are brimming with the kind of unapologetic attitude and wisdom that only comes with age. Julia sits at the feet of some extraordinary teachers this season and of course her 90-year-old mom, Judy. Tune in to laugh, cry and get wise. All Hail Old Women!    You're about to hear one of our favorite interviews from Season One. On this episode of Wiser Than Me, Julia gets enlightened by 75-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith what to cook when Ruth accepts an invitation for dinner.   To hear more of Wiser Than Me, head to: https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

We're dropping in your feed to let you know that Julia Louis-Dreyfus has returned for Season 2 of her award-winning podcast, Wiser Than Me™! Each week, she has funny, touching, personal conversations with iconic older women who are brimming with the kind of unapologetic attitude and wisdom that only comes with age. Julia sits at the feet of some extraordinary teachers this season and of course her 90-year-old mom, Judy. Tune in to laugh, cry and get wise. All Hail Old Women!    You're about to hear one of our favorite interviews from Season One. On this episode of Wiser Than Me, Julia gets enlightened by 75-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith what to cook when Ruth accepts an invitation for dinner.   To hear more of Wiser Than Me, head to: https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Gail Simmons is the ultimate culinary multi-hyphenate. Though she's perhaps best known for her 21-season tenure as judge on the competition reality show Top Chef, which debuts its latest season on March 20, she's also made a lasting impact on so many other areas of food media. Simmons has spent 15 years of her career leading teams at Food & Wine (including organizing the Food & Wine Classic in Aspen); has written numerous books; and has even launched her own production company, Bumble Pie Productions, which focuses on bringing women's voices to the food landscape. But before Simmons was making a name for herself as a food expert, she spent her early career gaining industry knowledge by attending culinary school; working at the iconic restaurants Le Cirque 2000 and Vong; assisting Vogue food critic Jeffrey Steingarten; and running special events for Daniel Boulud's legendary restaurant group.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

durée : 00:36:26 - CO2 mon amour - par : Denis Cheissoux - Au coeur du Parc National des Pyrénées, nous découvrons un site majestueux grâce à David Penin, grand connaisseur du Parc - réalisé par : Juliette GOUX

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

durée : 00:58:35 - Avec philosophie - par : Géraldine Muhlmann - Le cirque de Fellini est empreint des pulsions les plus diverses, sorte d'inconscient créatif, mais peu rassurant. La cruauté, notamment, est partout, et la mort rôde. Qu'est-ce que Fellini a-t-il cherché à transmettre ? - invités : Audrey Norcia Historienne de l'art, commissaire d'exposition; Olivier Maillart Professeur de littérature en classe préparatoire

durée : 00:58:32 - Avec philosophie - par : Géraldine Muhlmann - Romain Gary croyait aux clowns et aux acrobates, comme un désespéré croit au pouvoir de réinventer la vie. Il a inventé en 1967, dans La Danse de Gengis Cohn, un clown particulièrement caustique et poignant : un juif pitre de cabarets yiddish, resté dans la mémoire du SS qui l'avait exécuté en 1944. - invités : Jean-François Hangouët Écrivain; Marie-Anne Arnaud Toulouse Ancienne professeure de lettres classiques en CPGE littéraires à Dijon, et auteure de nombreux articles et études critiques sur Giono

durée : 00:58:04 - Avec philosophie - par : Géraldine Muhlmann - Dans "Ainsi parlait Zarathoustra", un funambule entre en scène au début du prologue : acclamé par la foule, il s'élance avant de chuter mortellement. Que représente ce personnage dans la philosophie nietzschéenne ? Pour Nietzsche, la vie est-elle un fil sur lequel on danse ? - invités : Yannis Constantinidès Professeur de philosophie (Humanités modernes) à l'Ecole Boulle et d'éthique appliquée à l'Espace éthique Île-de-France; Emmanuel Salanskis Maître de conférences à l'Université de Strasbourg, ancien élève de l'École Normale Supérieure de Paris et agrégé de philosophie

durée : 00:58:12 - Avec philosophie - par : Géraldine Muhlmann - Des penseurs du XXe siècle tels que Theodor Adorno, Siegfried Kracauer, Günther Anders ont mis en lumière une autre conception de l'être humain pensé sur le modèle du clown. Qu'y a-t-il de clownesque chez les sujets contemporains, et en premier lieu peut-être chez les philosophes ? - invités : Emma la clown Humoriste, clown; Daniel Payot Professeur émérite de l'Université de Strasbourg; Gilles Moutot Maître de conférences en philosophie au département de sciences humaines et sociales de la faculté de médecine de Montpellier-Nîmes, membre du centre d'études politiques et sociales : environnement, santé, territoire (université de Montpellier)

Today on our episode #371 of All in the Industry®, Shari Bayer is on-location in Las Vegas with Elizabeth Blau, a James Beard Award Nominee who is recognized for the impact of her leadership, innovation, and philanthropy over a nearly four-decade career. Elizabeth is widely credited with transforming Las Vegas into a world-class culinary destination. In 2002, she founded Blau + Associates, expanding it into one of the leading restaurant development and consulting companies. Along with her husband Chef Kim Canteenwalla, she operates successful signature restaurants including Honey Salt in Las Vegas and Vancouver, and Buddy V's Ristorante on the Las Vegas Strip. Among her many accolades, she was the recipient of the 2022 Cornell Hospitality Innovator award. In 2020, she co-founded the non-profit Women's Hospitality Initiative to develop and implement programs for women to achieve leadership positions in the restaurant industry. Today's show also features Shari's PR tip to be a transformer; Industry News on Las Vegas hosting The World's 50 Best Restaurants Awards in 2024; and Shari's Solo Dining experience at Yangban, Katianna and John Hong's modern-Korean American restaurant in Los Angeles. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

"Les Grosses Têtes" de Laurent Ruquier, c'est un peu un cirque qui se produit chaque matin à Neuilly-sur-Seine... Tous les samedis et dimanches, retrouvez 3 archives des meilleurs moments des Grosses Têtes de Laurent Ruquier.

For our 100th episode, we take a road trip to New York City to talk with the legend himself, Chef Daniel Boulud, of Restaurant Daniel, Café Boulud, DB Bistro, and more. In this 100th episode, Eli has the opportunity to ask Chef what it takes to stay on top of the mountain for 30+ years as his restaurant celebrates its own incredible milestone. Chef Daniel graciously opens his dining room up to us as we sit down and talk about the early years that shaped him and the people along the way who mentored him to become the great chef that he is. As someone who is a direct disciple of chef Paul Bocuse and who worked in some of the great houses of French cuisine, Chef Daniel has seen this industry transform itself over the years into the diverse, multicultural industry it has become. Here's what else was discussed: Perspective and why it's so important to maintain it Chef gives gratitude and credit to all the people who helped make his dream come true Eli talks about the many chefs that he's worked for who have come up through Chef Daniel's kitchens Chef takes us back to the farm that he grew up on outside of Lyon, France The incredible tradition of taking a plate of “fricassee” to the neighbors after slaughtering a hog Making goat cheese and selling it at the farmers market in Lyons with his father The importance of understanding the circle of life and why growing up on a farm helps you appreciate the animals that you are cooking How Chef Daniel got his first apprenticeship at a two-star Michelin restaurant The legendary chefs that he worked for who shaped him How Chef Paul Bocuse became his mentor and took him under his wing The reason Chef Daniel came to the United States and the legendary chef that he worked for at the Watergate in DC The incredible influence that the famous winemaker, Robert Mondavi, had in bringing French chefs to the US Chef talks about his 30th birthday, where chef Jean-Louis Palladin cooked a dinner of live animals, including a live lamprey that he brought to the table Working at Le Cirque with the famed Sirio Maccioni The beautiful practical joke that was played on him when leaving Le Cirque Looking back on 30 years and the incredible perspective chef still has The current threat to profitability in our industry  How to maintain a culture among many different restaurants with many different partners The importance of creating upward mobility in his company and how building out the new Café Boulud will allow some of his key players to move up A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

On this episode of Wiser Than Me, Julia gets enlightened by 75-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith what to cook when Ruth accepts an invitation for dinner.   Follow Julia on Instagram and Twitter @officialjld. Keep up with Ruth Reichl @ruth.reichl on Instagram and Twitter @ruthreichl. You can find out more about our show @lemonadamedia on all social platforms.   Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.    Wiser Than Me is brought to you by Hairstory. Use code WISER at checkout for 20% off your purchase, and Hairstory will donate 10% of proceeds from this code to water preservation efforts.    Wiser Than Me is brought to you by Evereve. Check out Evereve's latest curated styles and get 20% off your first online order when you use code WISER.   Sleep better at night with Boll and Branch sheets. Get 15% off your first order when you use promo code WISER at bollandbranch.com   Wiser Than Me is brought to you by Cologuard®. Are you 45 or older? Start screening for colon cancer with Cologuard, an effective and noninvasive screening option for adults 45 and older at average risk for colon cancer. Rx only. Learn more at Cologuard.com/wiser   Click this link for a list of all Wiser Than Me sponsors and discount codes: https://lemonadamedia.com/sponsors/.    For additional resources, information, and a transcript of the episode, visit lemonadamedia.com.See omnystudio.com/listener for privacy information.