Podcasts about maitre d

In early 1970, Booker T Jones was on sabbatical in California having grown disillusioned with confines of Stax Records and Memphis, when he heard the Beatles' latest effort, Abbey Road. So moved was he by the Beatles' genius and daring, that he sat down and drafted his own Memphis-style tribute to the group. The album, released later that same year, is titled McLemore Avenue, after the street where Stax's studio and headquarters were located. This week on BSC, we have Memphis' very own Booker T and The MG's tribute band, The Maitre D's, performing McLemore Avenue from start to finish in a performance captured on the cutting room floor of Studio A at the Stax Museum of American Soul Music.

It's a holiday episode of Beale Street Caravan, featuring The Maitre D's bringing Booker T. & The MGs album In The Christmas Spirit to life. This week's episode was recorded live from the cutting floor of Studio A at the STAX Museum of American Soul Music - the same spot it was originally recorded 50 years ago!

Naukowcy z Mount Sinai opracowali narzędzie AI do leczenia raka prostaty.https://medicalxpress.com/news/2024-09-ai-tool-reshape-prostate-cancer.html Diagnozowanie choroby Parkinsona jest pracochłonne i czasochłonne.https://medicalxpress.com/news/2024-09-wearable-sensors-machine-parkinson.html Naukowcy wykorzystują krystalografię rentgenowską do badania materiałów krystalicznych.https://news.mit.edu/2024/ai-model-can-reveal-crystalline-materials-structures-0919 Coraz więcej restauracji korzysta ze sztucznej inteligencji do rezerwacji telefonicznych.https://futurism.com/the-byte/restaurants-hiring-ai-phone-calls Odwiedź www.integratedaisolutions.com

orscher am Mount Sinai entwickelten ein KI-Tool zur Behandlung von Prostatakrebs.https://medicalxpress.com/news/2024-09-ai-tool-reshape-prostate-cancer.html Die Diagnose von Parkinson ist arbeitsintensiv und zeitaufwändig.https://medicalxpress.com/news/2024-09-wearable-sensors-machine-parkinson.html Wissenschaftler verwenden die Röntgenkristallographie, um kristalline Materialien zu untersuchen.https://news.mit.edu/2024/ai-model-can-reveal-crystalline-materials-structures-0919 Immer mehr Restaurants nutzen KI für telefonische Reservierungen.https://futurism.com/the-byte/restaurants-hiring-ai-phone-calls Visit www.integratedaisolutions.com

Researchers at Mount Sinai developed an AI tool for prostate cancer management.https://medicalxpress.com/news/2024-09-ai-tool-reshape-prostate-cancer.html Diagnosing Parkinson's is labor-intensive and time-consuming.https://medicalxpress.com/news/2024-09-wearable-sensors-machine-parkinson.html Scientists use X-ray crystallography to study crystalline materials.https://news.mit.edu/2024/ai-model-can-reveal-crystalline-materials-structures-0919 More restaurants are using AI for phone reservations.https://futurism.com/the-byte/restaurants-hiring-ai-phone-calls Visit www.integratedaisolutions.com

Programa 285.1 de GourmetFM en Radio Tomares Bienvenidos a la Novena Temporada. Hoy en GourmetFM conversamos con Zoltan Nagy, un apasionado del vino y la gastronomía. Con años de experiencia en el sector hotelero, incluyendo restaurantes con estrellas Michelin, Zoltan lleva desde 2010 promoviendo la cultura española en Barcelona y más allá. En 2017, publicó su aclamado libro Reinas de Copas, un homenaje a las grandes mujeres del vino en España. Como formador homologado en Vinos de Jerez, Cava, Montilla Moriles y Rioja, sigue compartiendo su amor por el buen comer, beber y viajar. Nacido en Hungría, Zoltan ha recorrido un fascinante camino que lo ha consolidado como uno de los profesionales más destacados del sector vinícola en España. Su carrera comenzó en el ámbito hotelero y hostelero, donde trabajó en restaurantes gastronómicos de varios países, algunos con dos estrellas Michelin. Tras mudarse a Barcelona en 2010, Zoltan se dedicó a promover la enogastronomía española a través de eventos internacionales. Actualmente, Zoltan trabaja como Maitre D' en el Monument Hotel 5 GL*, en el restaurante Oria, que ostenta una estrella Michelin bajo la dirección de Martín Berasategui y Xabier Goikotxea. En este espacio de alta cocina, con influencias vascas y mediterráneas, Zoltan asegura que cada experiencia gastronómica sea única. Además de su amor por la cata y la enseñanza, Nagy destaca por su enfoque innovador al crear cartas de vinos, buscando siempre armonizar con la filosofía del chef. A lo largo de los años, ha formado parte de proyectos como la Cofradía del Cava en Sant Sadurní y el Food Lover Tour, donde realiza eventos gastronómicos para enamorar a sus clientes del vino español. Su pasión por el aprendizaje continúa, actualmente cursa el nivel 3 de WSET, asegurando que su conocimiento sobre el vino se mantenga al día. Zoltan considera que la clave de un buen sumiller es hacer feliz a la gente a través del vino, ofreciendo siempre una experiencia inolvidable, ya sea en una mesa de restaurante o en eventos privados y degustaciones. Es un defensor de la atención al detalle en la experiencia del cliente, destacando la importancia de servir el vino en las condiciones óptimas: la copa adecuada, la temperatura correcta, y el maridaje perfecto. Su filosofía va más allá de una simple recomendación; como él dice, "somos psicólogos del vino". Con Fran León.

Mike Cochran - aka Maitre D - is a Bay Area DJ and a prolific beatmaker who's been crafting hip-hop and R&B tracks for nearly two decades (producing credits include Jidenna, Sadat X, Wordsworth and Guilty Simpson). When he's behind the decks, he can rock any party with his creative open format sets full of original remixes and blends. But one of his favorite gigs of late is playing at Motown on Mondays parties across the country. In this episode, Maitre D pays respect to five Motown covers that take us in all kinds of directions - from reggae to Moog-heavy, to psychedelic. Maitre D's Selections: Vanilla Fudge - You Keep Me Hanging On Donnie Hathaway - What's Goin' On The Jay Boys - Can't Get Next To You Hugo Montenegro - You've Got It Bad Girl Rahsaan Roland Kirk - Never Can Say Goodbye Check out Maitre D's Motown edits Find him on Instagram More about Motown on Mondays parties

Today we explore one of the most notorious restaurant positions that exists to please the rich and famous: the maitre d'.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Welcome to Cloudlandia, I reminisce about our wonderful experience at the recent Cloudlandia conference at Canyon Ranch in Tucson facilitated by the legendary Joe Polish. We discuss the importance of maintaining an active lifestyle through routines like DEXA scans. Our conversation explores cultivating daily habits that balance productivity and creativity without overcommitting. Wrapping up, we tackle the nuances of time management as entrepreneurs and commitment levels' impact on execution. Discover how dependability and prudent social media actions shape future opportunities, drawing from Kevin O'Leary's wisdom. SHOW HIGHLIGHTS Dan and I delve into the significance of the series' theme song and its role in their listening routine, based on Chris's reflections. We discuss Chris's trip to Tucson and their perspective on the moderated conference experience led by Joe Polish at Canyon Ranch. We highlight the importance of maintaining consistency and improvement over time, drawing upon the eight profit activators as an example. Dan analyzes a typical day at Canyon Ranch through Chris's recount, emphasizing the value of health checks like the DEXA scan for body composition. We explore the paradox of having ample free time yet facing a lack of productivity due to multiple options. Dan and I discuss the various levels of commitment and how they influence the ability to complete tasks, especially in the entrepreneurial environment. The chapter on trust, money, and social media is explored, examining the challenges of relying on unpredictable and the personal ethos of dependability. We assess the intertwined nature of trust, money, and social media, referencing Kevin O'Leary's perspective on the potential long-term impacts of public actions. reflect on Chris's strategy for managing time and commitments, including his rule against traveling for marketing purposes. The episode concludes with us having a candid conversation about procrastination, commitment, and the challenge of executing tasks without external scaffolding. Links: WelcomeToCloudlandia.com StrategicCoach.com DeanJackson.com ListingAgentLifestyle.com TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Dan: Welcome to Cloudlandia. You know, the theme song to this series might be the song that I've listened to more in my life than any other song. Dean: Oh, that's funny I like it. Dan: I was going through the archives and I said you know, I don't think I've listened to any song as much as I have this song. That's so funny. Yeah, I love it Good music though. It's good music. Dean: And good message. Dan: And it, I love it, it's good music, though. Dean: It's good music, yes, and good message. Dan: And it's good message. Dean: It's always a reminder. So welcome back. You've been on the road, arizona. Dan: Yes, how was that? Oh, it was great. We were in Tucson for about five days at Canyon Ranch, and the weather was absolutely superb. In Fahrenheit terms it was roughly about 75. Dean: Yeah, perfect right. Dan: Clear, cool nights, blue skies, no rain and the genius was great. Joe is really in the sweet spot. Joe Polish is really in the sweet spot because he's controlling it now with his interviews and I think that's terrific, because he had six different guests and if they're just giving a presentation, it can be from bad to really great. But what Joe provides, he just does a framework and of course he directs them with questions and he knows the audience, he knows the speakers, so he's doing a great job of moderating and I think that's a terrific move. Dean: I like the new setup too that he's got there, the stage with the kind of environment that's good, nice, the kind of environment that's good, Nice. Dan: Well, let's Proves that, if you just stick with some things long enough, you know it turns really superb after a while if you keep making improvements. Dean: Wow, I can't say enough about that being true. I was really. I've been thinking that about the. I've been going back looking at the eight profit activators as the example of how long you know I would say I've been working on this for 30 years, unconsciously, and the last 20 of it consciously and the distinctions, the reliable, that I've generated from all the ways that we've applied, all the number of data sets and iterations and different applications that are still like, it's just kind of great. It's a shortcut to really identifying what needs to be done, and every new iteration of a durable playbook is adding new distinctions. So much certainty in the things. I just can't wait to see, you know, the next 20 years of that real like dedicated application, because it's not going anywhere, you know. Dan: Yeah, I think you know I'm sort of a stick with things for a long time. Dean: Yes, yes. Dan: And I mean, if people are telling you they're getting value out of it, their checks indicate yes, yes, things going in a workshop and I'm, you know, I'm always seeing new things and and everything like that. But you know, we were. I was just reflecting that this is 35 years for the program, the workshop program, and it's pretty much not too different in 2024 than it was in 1989. I mean 2024 than it was in 1989. I mean it's basically you're doing thinking processes, you're chatting with each other individually, you're having general discussions, there's visuals to represent what's going to happen and all the money's up front. Dean: Yeah, I mean, listen, I call those things durable contexts and what you've got there, like the strategic coach program and the workshops, it's not unsimilar to what 60 Minutes has going for it, the. It's been the same context in sunday night 7 pm tick, tick, tick three long form stories on the most fascinating things in the zeitgeist right now. That's never going to get old. That's really. You know, it's like the same thing. You look at quarterly meetings gathered with your peers thinking about your thinking in a group of people who are thinking the same way. So I think that's the cheat code is understanding what those durable contexts are and allowing the content to fit within that. You know. Dan: Yeah, there was a great old parody, I don't know 20 years ago, and it's the new marketing manager for Coors Beer and he's saying yeah, and he's in a meeting with Mr Coors the current Mr. Coors and he says yeah. He said yeah, we've done a lot of research and you know we feel that the color that we've been using for the labels of Coors beer are not up to speed with what people really like and therefore we're suggesting that we switch the color of the labels. And Mr Coors says I like the color we've got. He says yes sir, yes sir, Mr Coors. Dean: Yes, sir, we're going to go with the color. Dan: And he says we feel that you know the typeface that we're using, the Coors typeface, is from the. It's really from the 19th century. And he said so we're suggesting this new typeface. And Mr Gores says I like the typeface the way it is. Dean: He says yes, mr Gores. Dan: And then he says we're thinking that the bottle is very in old shape, you know, and it's not really up to date with modern design and therefore we're recommending this new shape of the bottle and we want to change the color of the bottle too. And he says to Mr Kors says I like the old bottle and I like the color we've got. Yes, mr Kors, okay, we're all set to go on our new campaign right, that sounds like your conversation when they wanted to change the fonts right, yeah, yeah, yeah, I like Helvetica. We're going to stick with. Dean: Helvetica Awesome, I love it. Well, Dan, what was your? What's a day in the life in Canyon Ranch? You've been going there now for as long as I've known you. Dan: Yeah, 1990 was our first trip, so this is our 55th visit and many years. We've gone twice, twice. Well, it's a nice place, it's very congenial, it's very comfortable and it's well kept up. And, you know, the food is good. They have terrific massage therapists. I mean, they have dozens and dozens of massage therapists, some of them, one of them we have we've been seeing her for 25 years, you know, and there's just a nice quality. It's very predictable, there's no tension, it's very laid back, and so I get up in the morning and, you know, once we're set to go, I'll go out for a walk, and they have a two mile loop around the property oh wow and one of them is quite a challenging hill, okay. So what I could do is I go out and I start working the hill from top to bottom and I do that. I do that for about a half hour. You know. Dean: Up and down, you know gets the heart rate up yeah and now with my repaired knee I was gonna ask do you feel? Dan: the difference. Yeah, yeah, it's. Uh, there's a bit tenderness about especially coming down it's going up is fine, it's coming down. That puts more stress on your knee right and then then we go for breakfast and there's two choices they have sort of a very informal cafe and then they have a restaurant with full menu. And then I do a lot of reading. I read the Wall Street Journal on six days of the week and Babs and I just agree when we're going to rendezvous for lunch. Dean: She does a lot more. Dan: She does a lot more consultations. She does more investigating new things, which eventually I introduced to some of them. But she's much more active. She gets more tests than I do and I do one test probably every year for 20 years since the body composition. Oh, yeah, like a DEXA scan, right, right, dexa scan, yeah, and it's the gold standard as far as I can tell. You know, and then you compare and I got 20 years of records and you know, need some more care. Things are okay here and you know you go there and then the afternoon I'll have at least one massage a day and I do that. But I do a lot of reading. I've got my detective stories, my thrillers, my international geopolitical thrillers, and you know I'll wander around around and I get my steps in, I get my three rings on my apple watch bin and we meet for dinner. We usually do it pretty early and we you know and come home and I'll check the news, internet news and read some articles and then I'm off to bed and multiply that by five days. Dean: Do it again. Dan: Yeah, and you feel revived. Dean: Yeah. Dan: But I, you know, I mean at after 35, 50 years of coaching and 35 years of the company and the program. I don't really get that stressed out for my work. Right, I mean you know I'm in my unique ability. I have certain things to do every day. Dean: There's deadlines. Dan: There's always lots of projects going, and so it's not like to go on to free days, which Canyon Ranch always. Isn't that much of a change for me from? The way I operate on my workday. I'm never doing more than three projects for the day. I have lots of time between projects. I only hold myself accountable for getting three things done a day. My scheduler, Becca, always makes sure I have at least a half hour between anything that involves a meeting with someone else. And yeah, so that's pretty well that I mean. But I get a lot done. I mean I'm more productive at 80 than I was at 60. Dean: So yeah, that's my thing. How much of your time during the week like when you're on a typical home week, work week is scheduled like synchronous and scheduled with other people, versus you saying these are the three things I'm going to work on, or are they always involving other people? Dan: No, I have days when it's just me getting my part of a project done that has to be then sent off to somebody else. But I have days when there's no meetings. The vast majority of them are Zoom meetings, not in-person meetings. Dean: And I have a regular schedule the workshops are in the schedule. Dan: The two-hour catch-up calls that we've introduced for Zoom they're in the schedule. I have podcasts they're scheduled. The only thing that's left up to me is creating new tools. Dean: Right. Dan: You know, and the other thing is new chapters of the current book and that goes off, and then we have recording sessions and so on. But I would say that if I look ahead at a year, 85% of that year is going to be totally known on the first day of the year. Dean: Really, yeah, yeah, like with scheduled slots for when it's happening, yeah. Dan: Very interesting. Yeah, and I've introduced a new rule in 79, that I will never travel for marketing purposes. Dean: Right, exactly. Dan: Yeah, and I will never give a speech. I'll do an interview, but I won't do a speech. Dean: Right or. Dan: I'll put an audience through a thinking tool, but I won't give a speech, so my days of speechifying are in the past, right, right, right. And I won't give any speech for publicity purposes, I only give a speech for marketing purpose. I mean, I'll only do a public, you know, presentation and a movie tool only for marketing purpose. I'll only speak to audiences that are qualified clients, qualified prospects. Yeah, yeah, and that's basically an easygoing tourist's life. Dean: Yeah, exactly, I forgot, that's another thing. Dan: You have a birthday in about three days, right? Dean: That's right. May 10th that's exactly right may 10th. Dan: It's yes, right yeah, so that's what is that friday? Dean: that is friday, yeah, yeah. So that's that one little thing, that one week of time where I'm only 21 years younger than you. I catch up on you for a little bit and then you take over again. Dan: Yeah, I have to give you a teaser before I frustrate you. Dean: Okay, let's hear it. Dan: Yeah, no, it's 20. Dean: You get to be 21 years younger. I got you Right, right, right. Dan: Then it gets taken away from you. Yes, exactly, just when. Dean: I think I'm catching up. Yeah, yeah, a little boost. That's so funny. Yeah, I've forgotten that we're both Taurus. That's something we are very similar. I think that's why we have such an easy friendship. I think because we're essentially a lot alike, I mean our whole being. Dan: I think we're essentially lazy luxury-loving innovators. Dean: Lazy luxury-loving innovators, I like it. Dan: That's pretty true. Dean: It's the truth. You're absolutely right. Yes, yes, yes, in the best sense of all of those words. Dan: Yeah, yeah, yeah, and I think both of us exhibit sort of a lifestyle that's different from what we learned when we were growing up. Dean: That's true, yeah, I don't know what instilled it in us, but it was self-discovered. Really, Nobody taught us this. Dan: And we both like shortcuts. Dean: We both have a passion. Dan: It's very interesting I haven't actually driven a car in the city of Toronto in easily 25 years. Dean: I think that's amazing yeah. Dan: And you know I have a limousine company that handles all my scheduled stuff. And then Babs. You know we're very much in sync in terms of what we like to do for entertainment and for socializing we're very much in sync, and what it's allowed me to do is to really notice shortcuts in the city because I'll see. You know, I'm a real map addict. I like maps. And I'll see something I said. I wonder, if you go through this alleyway here and you come out here, whether it's a shortcut when there's busy times and I got about 20, 25 of them in the city that Google doesn't know about. Dean: Oh boy, okay, yeah, you've got the knowledge. Dan: Yeah, I got. I've got the knowledge. Google stays within the framework of what are considered official streets. You know they it doesn't, and probably they have to do that. I mean, that's not, it's not their job to be doing it and and so one of the limousine drivers said, you know, he went to the president of the company, the owner, and he says, you know, we should have mr sullivan up here, he knows more shortcuts than anyone I've ever seen and and the owner of the company. Why would we want the trip to be any shorter? Dean: Unbelievable, huh. Dan: Isn't that? Dean: funny, that's the best. Why would we want it to be any shorter? Dan: No, and I can see his point of view, I guess. Dean: but wow, I can't tell you, dan, how much I'm looking forward to being in Toronto. Dan: Yeah. Dean: Really am. Dan: Now you're coming in. When are you coming in? Dean: On a. Dan: Monday. Dean: The workshop's on a Monday the workshop is on Monday, right the 20th, so I think I'm going to come in probably the week before. I'll probably come in. I may come in at the very latest the 17th, and so I would be available for a table 10 or whatever table they assign us on the 18th, if that works in your schedule, and then I'm going to do a breakthrough blueprint on the 27th, 28th, 29th. So I'm going to stay for at least two weeks. Dan: Are you staying at the Hazleton I? Dean: believe so. Yes, there are the four seasons. Dan: one of the two yeah, because our wonderful French restaurant in Yorkville is gone. Dean: I know exactly. Dan: Jacques Bistro. You know, they basically packed it in at the end of the previous year, so the COVID year started in March 2020. So right at the end of 2019, they packed it in and their son you know, their son and daughter were. I was leaving this was right at the end of the 2019, I was there and I was going down the steps and he said Mr Sullivan, do you mind if I have your picture taken and we're putting together sort of, you know, a panorama of all the longtime guests? And I said sure, and then they they always closed down for the month of January, july too, yeah, yeah, in January, and they never came back. After January it was closed, and so I don't think they were sensing anything, but I think they had just more or less packed it in without telling anybody Because it's all gone. Now it's some other business. It was a very small restaurant, I know because it's all gone now and it's some other business. Dean: You know it's. It was a very small restaurant. Dan: You know I mean they may do, for they may do for almost 40 years with about at most they might've had 40 seats in the restaurant. That wasn't a very big restaurant Right. But let's Select is good, let's Select they sold. The two partners sold. They had been with it for 40 years and they sold and it's. You know the menu is smaller. There's some things not on the menu that I liked, but you know it's great. Dean: Have you been to? There's the new French restaurant in Yorkville, off of you know where, if you go Bel Air basically that where Bel Air meets Yorkville if you continue across Yorkville in that little alleyway, there's a new French restaurant. I think. Yeah, they didn't last. No, they didn't Okay. No, cause they came in just before. Dan: COVID right, yeah, they didn't last. Oh, they didn't Okay. No, because they came in just before COVID right? No, they didn't last at all. Okay, yeah, and I'm just trying to think. Dean: Sophia Is there another? Sophia is another one. I think it's new, but I haven't experienced it. Dan: Yeah. Dean: Yeah. Dan: Yeah, you know, there were a lot of casualties from the, you know. Dean: Yeah. Dan: Actually, Yorkville has gotten a lot less interesting because restaurants have gone out and retail stores have come in oh interesting. It doesn't have the same entertainment value that it did. Dean: Interesting, I may have to rethink Where's the new? Where would be a suitable place for a guy? Dan: like me, the Hazleton is really good. I mean, they're one restaurant there is really good, but you know I would go for Le Select, just for old time's sake. Dean: Of course, yeah, yeah. Dan: And we'll put it in the menu. I have a whole bunch of medical things. Usually on Saturday I go to my biofeedback program. Dean: I go to osteo-stron and I get my hair cut. Okay. Dan: But I can leave off the two medical things that day and just get my haircut. Dean: Okay, fair enough. Dan: And we'll, yeah, put it in for 1130. Would that be good? That's fantastic. Dean: I love it. Dan: Yeah, yeah, it's not table 10 anymore, but we can get the same table, yeah, and that's where we. Dean: That's where we, that's where we launched the podcast series the joy of procrastination was launched right there. Dan: Yeah, what are you thinking about procrastination now, after all these? Dean: years. I think it's amazing. I mean, I think this whole idea of the you know as a superpower, I think it's absolutely true. What I still I'll tell you what I'm personally working on right now is my ability to do what I say I'm going to do. At the time, I say I'm going to do it without any external scaffolding, and I'm realizing that. You know, I'm just now eight weeks into the health program that I'm doing with Jay and Team Dean all together there, and what I've found is that's working really well because it's created the external scaffolding and support and exoskeleton that allows me to stay on track, or create that bobsled run, as Ned Halliwell would say. And so now my attention in May here now is turning to myself. I have, Dan, an abundance of time. I have, all of you know, a consulting client that I talk to on Tuesdays at one. I have a my real estate accelerator group on Wednesdays at three, and then on alternate Thursdays, I have my co-agent call and my email mastery call, and so, all told, it's four to six hours a week of synchronous and scheduled requirement. Right, Then I basically have 100% of all of my time available, and I do. I've always sort of you know having free time leads to having the ability to be creative and do things, but what I find is I often end up in a paralysis of opportunity. you know of that I could do this I could do this, I could do this, I could all of those intentions. You know that I could do this, I could do this, I could do this, I could all of those intentions you know. But I very rarely get anything done. Fits and spurts right, and so that's what I'm really kind of. I'm really trying to figure out the formula for me on that. Dan: That's why I was curious about you know, you know, I would say this that I, if I didn't have obligations, or commitments. Let's say commitments, yeah, like I have, I have commitments. I wouldn't be very productive just on my own Right. I mean, I won't do something just because I want to do something. To see it, it has to involve my team and it has to involve my clients, otherwise I won't do it Right. And so I always have deadlines related to those two parties, and I really like deadlines. I really like deadlines because, you know, and usually I get it done just before it's needed. And the reason I like that is if I just have enough time to actually and I don't have any more time, I just have enough time to get something done, then I'm totally focused. If I've got more than enough time to get something done, then I'm totally focused. If I've got more than enough time to get something done, then I can be distracted by something else Me too. Dean: I realized I started thinking about a progression of the way things are going to get done. Most certainly is synchronous and scheduled is 100% certainty that it's going to get done. Then kernis and unscheduled is also getting done, like that's what other my consulting clients or the people that I work with we don't have necessarily every tuesday at one o'clock or whatever it may hey, are you available to talk? You know, on this day and we put it in the calendar and but it's not like recurring, that, it's not locked in obligation. I usually keep my calendar. You know I schedule those things about two weeks out. And then the next level up then. So that's synchronous and sort of unscheduled, but we'll do it. Then the next thing is asynchronous with a deadline, is likely to get done, but the thing where I want to be is asynchronous at my discretion and that's the most joyful thing, but nothing ever gets done. Dan: That's the reality, right? Yeah, it's really funny. I was having a conversation about it was with someone at Genius Network. You don't know them and they were talking about how they're really into Zen. Know them, and they were talking about how they're really into zen okay, and and you know the oriental, you know that you detach from, you know physical reality, more or less yes, and, and I said, you know I've read things about them. You know I've read things, but reading things about zen isn't them right you know, it's not them. You know, and and said the one thing I've noticed about people who are really deeply into Zen they're not real go-getters. Dean: Interesting yeah. Dan: Yeah, because for them, the things of the world, they're not really real. Dean: You know they're sort of delusional. Dan: And anyway, and I said, I have a really enjoyable engagement with the world. Yes, and it's entrepreneurial, so that makes it more enjoyable. I have nothing in my life that involves dealing with people who are in bureaucratic, private sector, bureaucratic or public sector. I have no nothing to do with anyone like that, and so everyone I mean my entire environment. I'm hearing an enormous amount of sound. Dean: Sorry about that. Dan: What I notice is that I live in almost like a complete entrepreneurial universe. I mean both business-wise and also socially you know, so I don't really know much about what's happening outside of the entrepreneurial world. I mean, I read it. I mean I read it on the internet, but it doesn't really impact on me. You know, I mean taxes do, inflation does and everything like that, but not in a serious way. And the exchange rate between the US dollar and the Canadian dollar is very comfortable right now. Dean: It's about $1.37. Dan: Okay, yeah, I always enjoy that. Dean: It's a nice offset. Dan: Yeah, people say, why do you live in Toronto with the taxes so high? And I says, well, it all depends on where your money is coming from. Dean: Right right, right right, and you know the patents are. Dan: We're up to 19 now. We have 19 patents so far. And that has its own asset value. And yeah, so it's really nice right now At 80, it's really at age 80. So it's really nice right now at 80, it's really at age 80. It's really nice. Dean: Yeah, is that so? I am curious, though, if so, the deadlines. If we think about that progression right Of synchronous and scheduled, synchronous unscheduled with a deadline and asynchronous at your discretion, where's your power zone? Are you able to spend time productively in asynchronous at your discretion, or does what drives your thing be the deadline? Dan: No, I let other people schedule my life. I let other people schedule my life. Okay, yeah so all the dates in the calendar are someone else's schedule and then they have their schedule for me to get the material in, because it always involves some sort of teamwork. Dean: Yeah. Dan: Before a workshop, you have to get the new artwork in according to the production team's schedule, not my schedule. Right and I have some really good rules with that. If it's 80%, good we're going to go with it, even though. I got a better idea at the last moment. I never load them up with last minute requests because from the audience's standpoint it's 100%. It's only our judgment that is 80%, right, exactly. Dean: They don't know. It's 100% of what they got. That's exactly right. Dan: Yeah, I don't know that there was something better that could have been done. They don't know that, so I'm pretty easy with them. Every once in a while there's a last-minute thing and because I never bother them very much, they're up to it. But if it was a steady diet that they had of the last minute, then you'd lose their ability to respond at the last moment. So I never take advantage of that, except there is some situations where you know it's a good idea to do it. Dean: Yeah, that's exactly right. How much of your time is spent brainstorming and sketching and thinking, like, working out an idea for a thinking tool or the content for a book? Because I imagine that's kind of where it all begins. Right, you're coming to the table, yeah, with the idea this is the book I'm to write, and how much of it is you, uh, I'm really curious about, like because I've discovered you know, my power verbs as part of our discussion through the joy of procrastination. But what would be? Do you have time like that where you're? Do you have a notebook that you use, or do you sketch, or do you know? Dan: I'm pretty much um. I'm pretty much a fast filter person, so yes, uh I get the idea and then I go through and I say this is the best result, worst result, and here's the five success criteria. Dean: And by the time I finish. Dan: By the time I finish, the first fast filter I'm launched and then it's right into the introduction, the chapter one, chapter two, chapter three, you know. So yeah but I was talking to a new member of genius network. A great family actually, a father and two sons all joined and it's called the pompa method and it's, you know, getting rid of all the metals in your body and everything. You're living with mold and everything else and so much of sickness comes from heavy metals in your bloodstream and it comes from very, very serious negative impacts of having mold in your house and I think you would be more in danger of that than we would here in toronto. I think florida's can be sort of damp, you know things. I would say that uncared for physical things in Florida deteriorate pretty fast, don't they? Dean: Yes. Dan: And anyway, and he didn't really know me at all, like there was no prior knowledge, when we met and I started talking and he says you know, I'm doing everything well, but not writing books. And he says I have some sort of block to the book. And I said do you have a book in mind? And he says, yeah, I've got notes and notes. And I said you know, the easiest solution to writing your one big book is not do that. What you want to do is write 100 books. Dean: Right. Dan: Yes, right, yes, book. And he says, well, how do I think about that? And I says, well, do you have a good chapter already? If you were going, to write a good chapter in your you know. You know it's a good idea, it's one chapter, it's one idea. Could you write a book on one idea. And he said yeah, but I've got so much more to say. I said I know you got we all do. I said we all got a lot more to say, but we don't have to say everything right now. We can say one thing right now and I showed him one of my books and he said, oh my God, oh my God, but it's so short. And I said yeah, and you can read it in an hour. Dean: I said it's big type too. Dan: It's 14 point type and it's Helvetica, very easy to read. And it's got lots of subheads. You could get the meaning of the book if you just read the subheads. If you didn't read all the text. Just read the subheads and the titles. You could get the meaning of the book, or you could read the cartoons or you could listen to the audible or you could watch the videos, know everything else. And it was like he, it was like a religious conversion. And he says, oh my god, I've got so much things that could become small books. And I said, yeah, the ebook. Research indicates that if your book is less than 60 pages, you'll'll get 85% complete readership out of it. Dean: Mine are 44. Dan: I only have 44 pages in a book and so, going back to your question, I don't have to do much brainstorming because I've done the same format over now. We're just completing number 38. Dean: Yes. Dan: I totally know One of the big problems of writing a book for the first time. Well, how long is it going to be? Dean: and what are the? Dan: chapters going to be. I know it's got an introduction, it's got eight chapters and it's got a conclusion, and then it's got a little section on the program in Strategic Coach. And then it's got a little section on the program in Strategic. Dean: Coach. Dan: So that's why I like repeating good formats, because you're not doing all this guessing. What's it going to look like? I know, I mean, I know what it's going to look like, I know how long it's going to be, I know what the pages are going to look like I know that. So that forces people to procrastinate and stop and everything else, and I've removed all that execution complexity right up front. And then I've got nine other people who are responsible for the finished product Right right yeah, and. I've got deadlines for them. Dean: The deadlines. Dan: You know they're already in the schedule. Basically it's a two-month project to get the book finished and all my deadline dates are in the schedule. They're just presented to me. These are the deadlines I said okay. I'm cool. So see, I'm being managed by other people's schedules and that takes a lot of the uncertainty on my part out of the way. Dean: Yeah, you know, what's funny is I've been thinking about my, because I'm very reliable in synchronous and scheduled things Meeting deadlines and meeting deadlines. Yeah, I'm never, you're never late, you're never unprepared. That's exactly right. That's why synchronous and scheduled for sure I would say you're never unprepared chat at somebody's event or as a guest on somebody's podcast, where I don't have to prepare what I'm going to talk about. I do it in the thing and that's why having the format that I've chosen for my More Cheese, less Whiskers podcast is the guest, is the focus, and I've been preparing for this conversation with them for 30 years and I bring all of that with it. I don't have to think about it ahead of time. So synchronous and scheduled, 100% gets done and it's right in my go zone. What I have been thinking about is if there were a way to think about signing myself to. Have you ever heard the term an FSO contract? It's in the entertainment business. People will contract with a entertainer's company for services of Dan Sullivan. So it'd be entering into a contract with strategic coach FSO Dan Sullivan and that would be a really interesting thing. If I had a way of thinking about myself, detached from myself, as a thing that I could tap into for services of Dean Jackson, it would be an interesting you know, I'm just applying it to myself. Dan: I don't trust the guy to show up Right, exactly, that's the thing He'll be on the way and he'll see something interesting. And then, yeah, you know you have to track him down. It's too much work, you know but I'm like you I'm very reliable as it comes to you know, you know commitments to other people. I'm very reliable. So I said and it's not work for me to do that. So you know, I just never, ever want to disappoint you know, I just never ever. Yeah, and but when I'm just dealing with myself, well it's, it's really loosey goosey, you know. Dean: Right. Dan: Yeah, He'll find some excuse, you know, you know he's very slippery. Dean: Yeah. Dan: Yeah, the neighbor's dog ate the homework. You know, you know, he's very slippery. Yeah, yeah, the neighbor's dog ate the homework you know, everything like that. Yeah, and I I put myself in the gap when I'm doing that, but what I've done is, over the years I've made things I'm really intensely interested in public offerings, in other words, I'm presenting it to an audience and I just things that I'm really intensely interested in. I've connected now with making money. Dean: Right. Dan: And you know, the making of money really makes things official. Dean: Yes, yeah, so yeah, very, I mean it's taken a long time. Dan: I mean, I'm not saying this, was you know, but more and more as I've gotten lazier. Dean: Right. Dan: Anything that I'm actually interested in doing better make money. Right right right, isn't that funny. Dean: That's still the motivator, even though as time goes on 1600s, early 1700s. Dan: He said the making of money is probably the most innocent thing that humans can engage themselves, involve themselves with. He said making money it's really clean, you know it's sort of a really clean activity and there's an exchange and you feel a real sense of accomplishment and achievement. You know, there's just something about something where it has to be good for both sides. It's got a much higher energy impact to it. Dean: It's good for me, it's good for them, and it's not just double the pleasure, it's 10 times the pleasure yeah, and I mean, you know the nice thing about it is that to do it sustainably, there has to be a durable exchange of value. You know it has to be. Yeah, that's what's so? That's what I mean. That's what's so clean about it. Right Is everybody wins yeah. I love that. That's what I love about marketing, you know, is that it's just such a great. I feel really great about being a connector in businesses who can really add value to people and getting the message out to the people who can need that value as much as possible. Dan: And you know the thing is, it's actually the creation of something new, that didn't exist and then, once the exchange has been happened, it exists something new has been created and you know, and it's a, it's kind of proof that you're real. Yes, right, right it's a, it's kind of proof that you're real. Yes, right, right, you know, I mean you have people involved in various you know involvement of psychiatric treatment and you know they said, well, I don't know if the world is real, I don't know if I'm real, and I said well, if you're only asking your opinion, it's going to be hard to pin down. Dean: Yeah, right on. Dan: You have to get some proof from someone who's not you that you know that what you do is valuable. Dean: Yeah, yeah, that's what the that's the true, that's the great thing about capitalism, you know is that it's? Voluntary. It's voluntary, right yeah? Dan: Yeah, yeah, yeah, I was watching. You know the Shark Tank guy. He's Canadian, kevin O'Leary. Yeah, yeah, I was seeing him and he was saying he was just telling the protesters on the campus that it's being noted in the job market who these people are and they don't realize the price that they're paying and they have masks. And he said, doesn't matter, we're picking up your eyeballs. He said that every single person who was involved in the january 6th you know the- yes they. Within about two months, they knew who every individual was and where he was, because the technology is now so good. And he said. They're being used at the university campuses by the police and everybody else and every one of you who's upsetting campus life and is doing that, it's noted that you were doing this and if your resume tries to present you're a different person from who you are in the student protest, doors just will be closed to you. You will never get any direct message that you were in the protest, but you'll notice over the 10 years after you go to college and go out in the marketplace that you don't have much opportunity and it's a really good talk. Because he says you think there's no cost to this. There's a big cost to this talk. Because he says you think there's no cost to this, there's a big cost to this. And he says you think you're inflicting the cost on someone else. I have to tell you, over 10 years the cost will be inflicted on you. And I just thought it was a neat little talk. Dean: Yeah, he's a pretty smart guy, I mean just like as a philosopher, you know. Dan: Yeah, yeah, yeah and anyway, but I found it interesting that you know this rears up every once in a while. It's a bit like a fever, you know that. But this is very well planned. All these students have been in training for the before they actually show up as a protest. They've been in training by, you know, by activists. You know trainers and the activists who train them are never there. They train them and then you know they're off camera and you know they're tracking down the money sources. These people are being paid, you know. I mean they're actually being paid to do this and everything like that you know and everything like that. But it's an interesting thing how it's harder and harder to do things in secret these days. Dean: I was just thinking that, like back in, you know the fifties and sixties, seventies, eighties, even. You know everything now is is on, everything is on camera. You have to assume that you're every move. Dan: Yeah, they're probably you know, communicating with other people on social media. You know they're yeah they're not just doing this in quiet, for right five, six, five, six days in a row, I mean they what got them out, you know, into the movement was probably social media. Hey, we're going to do this and nothing else. And you should come to a meeting and we're going to do this. And you know, I think late teens and early 20s people don't think too much about that, you know, they don't really think that it shows up. But we're, you know, in our company, we really do extensive social media searches when we have a job, you know, a job applicant. Dean: Oh, you do, oh yeah, deep dive. Dan: Yeah, yeah, deep dive. We had one woman and she came in and you know where our cafe is in the. Toronto office. And she came in and she was sitting out in the, you know, in the reception area and something about her just caught my attention. And then she came in and she was just perfectly done up, you know, I mean her clothes were great. Dean: And. Dan: I watched her as she went through the cafe back to Babs' office and I said she's just too perfect. I said there's something wrong here. And afterwards she left and they were saying, boy, what a resume. She has a resume and everything else. I said there's something too perfect about her. I said I get the sense that something's off about her. So they went searching and they found out that she had a whole separate life as a burlesque dancer. Oh really, wow, that didn't show up. That didn't show up. And she even had a you know like a brand name for who she was in her other work. She had a completely you know and she was in clubs and they're sort of not public clubs and everything like that and not that there's anything wrong with being a burlesque dancer If that's your, you know. I mean, I mean it's not really my, you know my favorite form of entertainment. But you know, but the fact is that she hid the other part of her life, and that's the sense that I got. There's something too perfect about her. There's another side of her that's not being seen, so it will be discovered. If you have another life besides the one that you're presenting, it will be, discovered. Yeah, there's no hiding now, right yeah, and the simple way is just be who you are. Dean: Ah, that's exactly right, that digital split. Yeah, and the simple way is just be who you are. Ah, that's exactly right, that digital split. Dan: Yeah, yeah, yeah. And you know, and the people that we really have long-term relationships with invariably are people who just do they. There's not another them. Right, yes exactly Right, right, right yeah. So anyway, did you learn anything about the way I approach things? Dean: I did. I mean, I think that's you know your organizing context. Like you know, I've been thinking about it in this terms of imagine, if you applied yourself, you know, and this is the applied portion of things and it sounds like your, the fast filter is the gateway into the applied world, right it's? yeah that's that starts. That makes it real because you're making it up and then you're making it real with a fast filter, yeah. And then that, when presented to your project manager or one of your project managers, you know you use the term, you know I mean executive function. Dan: You know you're lacking in executive function. I don't think that's true. I think, from a creative standpoint, you retain a lot of total executive function. I think what I've completely delegated to other people is management function. Dean: Yeah right. Dan: It's not executive function, it's executive execution function. I've got the starting execution, but then there's got to be a handoff. Starting execution. But then there's got to be a handoff and after the making it up stage then I have to hand it off to other people. Dean: I used to try to do the management function and I'm just no good at it. Yeah, and you know you're. The thing about the quarterly book is a. You know that's a viable construct. You know that's a durable context, that you're 38 quarters into a hundred quarter adventure, you know yeah, yeah, and that you know. So there's that sort of rhythm, contextual rhythm, that sticks with it. Dan: Yeah, yeah, that sticks with it. Dean: Yeah, yeah. Dan: It's kind of a future time commitment. You know, like I'm not, I'm 40% through a 25-year project, so that means I've got, you know, I've got 2039, that I hit At the end of 2039, I hit quarter number 100, you know yeah right, and you know, and that gives me an incentive to make sure you're there. Yeah, right, exactly. Oh, that's so funny. Whatever it's going to take, make sure you're there, because you know it won't do if it's just 95. Dean: Right, yeah, no, that's exactly right. I love it. Well, I found this very it sounded very interesting. I appreciate it and I'm very excited about table 10 reunion. Yes, so I'll set that up on the 15th or whatever. Dan: Yeah, you know what I'll do is. I'll say to the Maitre D just for today, can this be table 10? Dean: Yes exactly. Dan: It's only table 10 when Dean and Dan are there, that's exactly right. Dean: I know exactly where the table is, no matter what we call it, it's still there. I mean it's still there, I'm going to put it in Dan at 1130 on the 15th Perfect Table 10. Table 10. Dan at 11.30 on the 15th Perfect Table 10. Table 10. I like that. Dan: All right. Dean: Okay, thank you, so much Are we on next week Yep. We'll be back from Nashville Perfect. Dan: Yeah, we get back on Saturday, so this is great. Dean: Perfect. Dan: Well. Dean: I'm sorry I'm going to miss the big birthday bash, but I'm sure it'll be wonderful and we'll have exciting things to talk about next week. Yeah. Dan: Yeah, good. Dean: Thanks Dan. Dan: Okay, bye.

News on last Sunday's full slate of STL sports and the Masters final round. Guessing game on what finished first and last. Hockey and Soccer. The evolution of golf and distance. Widow's peak. Mizzou's new stadium renovation. Iggy wants to apply for a Maitre D job in Bermuda. EMOTD. Learn more about your ad choices. Visit megaphone.fm/adchoices

News on last Sunday's full slate of STL sports and the Masters final round. Guessing game on what finished first and last. Hockey and Soccer. The evolution of golf and distance. Widow's peak. Mizzou's new stadium renovation. Iggy wants to apply for a Maitre D job in Bermuda. EMOTD. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Formulation d'arômes, stage chez Gabriel Boudier liquoriste dijonnais et immersion R&D dans une start-up incubatrice Le Laboratoire : c'est parti pour les coulisses du parcours de Marlène Staiger, Master Blender et directrice de création de spiritueux notamment.Voilà le programme :Les molécules aromatiques (00:01:09) : Discussion sur les industries produisant les molécules aromatiques, les parfums, et leur utilisation dans les produits de consommation courante.L'art et la science de l'aromatisation (00:05:33) : Marlène partage son expérience dans la recherche et développement aux côtés de David Edwards et son exploration de l'art et de la science.Le rôle de master blender (00:11:01) : Marlène explique son rôle de master blender, associant l'art, la science, les couleurs et les saveurs dans les assemblages de spiritueux.Collaboration en R&D et contrôle qualité (00:17:05) : Marlène décrit son travail en collaboration avec les équipes R&D et qualité, soulignant l'importance des évaluations sensorielles.Les familles aromatiques (00:25:11) : Elle explique les grandes familles aromatiques, telles que les notes vertes, mentholées, épicées, florales, et fruitées, ainsi que les molécules spécifiques.Histoire et importance de l'odorat (00:27:24) Steiger mentionne l'importance de l'odorat dans l'histoire, avec des références à Brillat-Savarin, la rétro olfaction, et les perceptions culturelles.La rétro olfaction (00:31:58) : Marlène t'explique le concept de rétro olfaction en utilisant l'exemple de manger du chocolat lorsqu'on est enrhumé.Le rôle d'une directrice de la création (00:44:18) : Marlène explique les différentes facettes de son métier de directrice de la création.00:52:41 - Approche de la dégustation et spécificités de l'olfaction : Discussion sur les différentes approches de dégustation et les spécificités de l'olfaction.00:55:55 - Conseils pour développer son odorat : Marlène donne des conseils pour développer la mémoire olfactive et l'identification des odeurs lors d'une dégustation de vin ou de spiritueux.Tu peux retrouver Marlène Staiger sur Instagram et sur son Linked In.Et bien sûr, Origines sur l'Instagram.L'abus d'alcool est dangereux pour la santé, à consommer avec modération.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Dans ce nouvel épisode de la table de Greg, nous avons l'honneur de recevoir un invité exceptionnel qui un profil que nous avons pas encore eu la chance de recevoir sur le podcast, l'un des deux maîtres d'hôtel de la Première Ministre. Avant d'occuper ce prestigieux poste, notre invité a tracé son chemin dans le monde culinaire, débutant sa carrière au sein de la Maison Rostang doublement étoilées. Il a ensuite perfectionné son art au sein du restaurant étoilé L'Agapé, avant de décrocher le rôle clé de maître d'hôtel à Matignon, le siège du gouvernement français.Sans plus attendre, plongeons-nous dans cette conversation captivante avec George de Longevialle et explorons les coulisses de ce métier hors norme et de sa vie à Matignon ! _________________________________________________________

I am delighted to welcome this week on The Joy of Cruising Podcast Ken Byrne, known to his legion of fans who cruise on Carnival Cruise Line as The Singing Maître D'. I had the pleasure of writing about Ken in my new book, The Joy of Cruising Again, in a section call Ship Life, which was intended to provide a perspective of life onboard cruise ships through the eyes of current and former crew and staff.Ken Byrne is a consummate professional within the hospitality industry. He started off in the hotel industry in Dublin, Ireland in 1975. He was serving a gentleman in the hotel where he worked who was recruiting waiters for Royal Caribbean Cruise Line. He offered Ken a job. Ken started at Royal Caribbean in 1986 as a busboy on The Song of Norway. Given his skills and experience attained from his hospitality background, Ken quickly moved up to waiter, and then became head waiter on the Sun Viking. Ken also served on the Nordic Prince, Song of America, and Sovereign of the Seas—which was my wife and my first cruise 1988. After Ken's four years between Royal Caribbean and Premier Cruise Lines, The Big Red Boat, where he was a head waiter on Atlantic, Majestic, and Oceanic, he decided to go back to Ireland and the hotels. His respite from working on cruise ships was short-lived. He told me that after five months he got hungry for the sea. He was about to come back to Royal Caribbean when an opportunity arose to join Carnival instead. Carnival hired Ken in 1990 as a busboy, then waiter, then in 1994, he became maître d' on his first new ship to take out, the Fascination.The first time Ken sang in public was on the Carnival Triumph in 1997 when a couple was celebrating their 60th wedding anniversary. Ken recalls. ‘I was about to make the nightly announcement and was walking by their table with a microphone when the man grabbed my arm and said, ‘Hey Ken, you're Irish. Sing us a song for our anniversary.' Ken belted one out. The rest is history. Within a couple of weeks after his impromptu performance, Ken's singing in the dining room—and even in the theater—became a regular fixture on Carnival for the ensuing 26 years and he became known as The Singing Maître D'.Support the show

Dans cet épisode j'analyse le placement de votre maitre d'ascendant dans les 12 maisons. Le maître d'ascendant est la planète qui dirige le signe de votre ascendant, elle précise l'interprétation de votre ascendant. N'hésitez pas à regarder ce placement en signe, maison et aspects. Vous pouvez générer votre thème sur Astrothème: https://www.astrotheme.fr/theme_astral_et_carte_du_ciel.phpMaison 1: 3.29Maison 2: 5 Maison 3: 5.32Maison 4: 6.22Maison 5: 7Maison 6: 7.50Maison 7: 9.29Maison 8: 10.49Maison 9: 11.40Maison 10: 12.48Maison 11: 13.29Maison 12: 14.26Soutenez-nous sur PayPal ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Listen as rough and tough adventurer, Brandon Presser, shares his start in travel writing, why travel matters, how the Bloomberg quarterly undercover series began, and where he'd live if money were no object. Follow Brandon's life and work here: http://www.brandonpresser.com/ Instagram: https://www.instagram.com/brandpress/ Twitter: https://twitter.com/bpnomad The Far Land: https://www.amazon.com/Far-Land-Murder-Mutiny-Pacific/dp/1541758579 Lonely Planet: https://www.lonelyplanet.com/authors/brandon-presser Travel Guidebooks: http://www.brandonpresser.com/lonely-planet-1 Michelin Star Restaurants: https://guide.michelin.com/us/en/restaurants Bloomberg: https://www.bloomberg.com/authors/ATDodvogSV4/brandon-presser For stories about Senegal,  Kyrgyzstan,  Madeira and If Michelin Stars Still Matter Wales: https://www.bloomberg.com/features/2022-wales-road-trip-best-eat-drink-stay/  Wedding Planner: https://www.bloomberg.com/news/features/2022-04-26/wild-secrets-of-million-dollar-weddings-from-celebrity-event-planner-colin-cowie Flight Attendant: https://www.bloomberg.com/news/articles/2017-04-13/secrets-of-flight-attendants-from-free-upgrades-to-mile-high-club-fails Butler at Plaza Hotel: https://www.bloomberg.com/news/articles/2017-08-08/12-shocking-things-i-learned-by-working-as-a-butler-at-the-plaza-hotel?sref=DOPy61kS#xj4y7vzkg Cruise Ship: https://www.bloomberg.com/news/articles/2018-01-31/secrets-of-cruise-ships-from-crew-codes-to-sex-to-norovirus  Nobu's Maitre D:  https://www.bloomberg.com/news/features/2019-07-19/restaurant-secrets-from-nobu-reservations-unruly-celebs-sushi#xj4y7vzkg Disney: https://www.bloomberg.com/news/features/2021-10-07/disney-world-secrets-from-characters-to-bad-guests-to-cast-member-codes Norway: https://www.visitnorway.com/ Iceland: https://www.visiticeland.com/ Tahiti: https://tahititourisme.com/en-us/  Thank you for listening!  Please take a moment to rate, review and subscribe to the Media in Minutes podcast here or anywhere you get your podcasts: https://podcasts.apple.com/us/podcast/media-in-minutes/id1555710662  

A front-of-the-house Kitchen Confidential from a career maître d'hotel who manned the front of the room in New York City's hottest and most in-demand restaurants. From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world.Besides dropping us back into a vanished time, Your Table Is Ready takes us places we'd never be able to get into on our own: Raoul's in Soho with its louche club vibe; Buzzy O'Keefe's casually elegant River Café (the only outer-borough establishment desirable enough to be included in this roster), from Keith McNally's Minetta Tavern to Nolita's Le Coucou, possibly the most beautiful room in New York City in 2018, with its French Country Auberge-meets-winery look and the most exquisite and enormous stands of flowers, changed every three days.From his early career serving theater stars like Tennessee Williams and Dustin Hoffman at La Rousse right through to the last pre-pandemic-shutdown full houses at Le Coucou, Cecchi-Azzolina has seen it all. In Your Table Is Ready, he breaks down how restaurants really run (and don't), and how the economics work for owners and overworked staff alike. The professionals who gravitate to the business are a special, tougher breed, practiced in dealing with the demanding patrons and with each other, in a very distinctive ecosystem that's somewhere between a George Orwell “down and out in….” dungeon and a sleek showman's smoke-and-mirrors palace.Your Table Is Ready is a rollicking, raunchy, revelatory memoir.Michael Cecchi-Azzolina has been in the restaurant industry for more than thirty-five years. From his early career at La Rousse, he has gone on to run the front of house at New York's most famous and influential restaurants, including The Water Club, The River Cafe, Raoul's, and Le Coucou. He lives in Manhattan.Buy the book from Wellington Square Bookshop - ​https://wellingtonsquarebooks.indiecommerce.com/book/9781250281982

It's seen over 600 people looking for ‘the one', there's been countless cringe moments, some moments of love at first sight, some moments of unrequited attraction and even a proposal and now the doors of the First Dates restaurant is open once again! Ahead of the eighth series of the show, Maitre D' Mateo joined Dermot and Dave to chat all things lurrrrve! First Dates returns January 5th at 9:30 on RTE Two and the RTE Player.

In this episode I welcome back multi-award winning psychologist and bestselling author Gethin Nadin widely considered as one of the worlds leading employee experience influencers. Gethin has just published his new book titled A Work In Progress written in the long shadow of the pandemic and partly as an andidote to the hundreds of thousands of off-the-self wellbeing apps and services that organisations buy and the majority of which offer no discernible benefit to workers.A Work In Progress meticulously draws upon some 500 research papers and studies neatly bringing us back to the evidence based  fundamentals of wellbeing.  His book. I predict, will become an invaluable resource for organisations withing to understand and improve employee wellbeing.What's the underlying message from a A Work In Progress? [03:31]Wellbeing has become highly commoditised and has moved away from the fundamentals such as how organisations are structured and managers trained. Nadin wanted instead to concentrate on what employers can do in terms of wellbeing as opposed what to what can be purchased off-the shelf.Is there a definition of wellbeing? [05:00]Nadin reveals there isn't a universally agreed definition of wellbeing let alone workplace wellbeing. For him, it's about trying to achieve a balance between say between work pressures, family pressures and money pressures and giving individuals the resource to help manage the inevitable ups and downs life brings.How is job purpose and wellbeing at work linked? [08:20]Linked inextricably to wellbeing at work is the concept of job purpose. Nadin points out that the wellbeing market ignores the importance of purpose and community.Quiet quitting a genuine phenomenon? [13:24]A rejection of the hustle culture and my job is my life is perfectly understandable says Nadin and people should not feel shame for not wanting to work extra hours.I wish I could write a prescription for a better boss [17:00]Nadin says managers get bashed a lot and often unfairly as they tend to be appointed for their technical abilities rather than their coaching or leadership style.  Nadin outlines a different team structure with managers on the same level as other team members which he feels could work better - Managers as a Maitre D.The cost of living crisis and employee wellbeing [25:05]Nadin argues that employers will really need to get their heads around how to support employees with financial wellbeing concerns. At [26:54] Nadin expands further with financial wellbeing often seen as the most 'hidden' of the wellbeing pillars  and how it often affects those most on the margins of society.How should HR professionals use A Work in Progress? [34:14]Nadin hopes that his new book will appeal to HR and non HR people alike.  he has written it in a way that it's accessible to anyone who has an interest in workplace wellbeing and for budgets of all sizes.Resourceshttps://www.linkedin.com/in/gethinnadin/https://www.amazon.co.uk/Work-Progress-Unlocking-Sustainable-Organisations/dp/B0BGN8X8DQ/ref=sr_1_1?crid=8IKEGWQ9ICP&keywords=gethin+nadin&qid=1665410258&qu=eyJxc2MiOiIwLjAwIiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&s=books&sprefix=gethin+nadin%2Cstripbooks%2C43&sr=1-1 

  Vidcast:  https://youtu.be/65ndbfzootw   The FDA and Old Europe Cheese are recalling all Brie and Camembert Cheeses sold under the following brands: Black Bear, Block and Barrel, Charmant, Cobblestone, Culinary Tour, Fredericks, Fresh Thyme, Glenview Farms, Good and Gather, Heinen, Joan of Arc, La Bonne Vie, Lidl, Life in Provence, Market 32, Maitre D', Metropolitan, Prestige,  PrimoTaglio, Red Apple, Reny Picot, St. Randeaux, Taste of Inspiration, and Trader Joes.  These cheeses are contaminated with listeria monocytogenes.  The bacterium causes severe or life-threatening infections in the very young, older persons, and those with immune system deficits.    The products were sold  nationwide at Albertsons, Safeway, Meijer, Harding's, Shaw's, Price Chopper, Market Basket, Raley's, Save Mart, Giant Foods, Stop & Shop, Fresh Thyme, Lidl, Sprouts, Athenian Foods, and Whole Foods. If you have any of these cheeses in your frig, do not consume it but return it to the point of purchase.  For additional information about the recall, call Old Europe Cheese at 1-269-925-5003 ext 335.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/old-europe-cheese-inc-issues-voluntary-recall-its-brie-and-camembert-cheeses-due-possible-health   #cheese #brie #camebert #listeria #infection #recall  

The Restaurant returns to our screen tomorrow, with the likes of Devin Toner, Dirdre O'Kane and Olympic rower Gary O'Donovan taking part. The person leading them through it all is Maitre D' John Healy and he joined Kieran on the show to discuss 20 years since the first episode of the show and look forward to the series ahead

Matty? Tyler? Anyone?   Join us for Fancast Friday where we ditch life for awhile to discuss Ferris Bueller's Day Off. Being from Chicago, this movie holds a special place in our hearts. The locations, the characters, the crazy schemes! This 80s classic moves pretty fast. Stop and look around for who you would cast in a Ferris Bueller remake and compare it with the guys' list.   A challenge for listeners; do a FANcast of your own. The list below has the characters chosen for Ferris Bueller's Day Off. Let us know who you come up with... Ferris:  Sloane:  Cameron:  Rooney:  Jeanie:  Grace:  Guy in Police Station:  Vallet 1:  Vallet 2:  Maitre D':  Director:   Timecodes: (00:00) - Intro (00:49) - Ferris Bueller Talk (48:09) - FANcast (01:11:04) - Recommendations (01:15:56) - The Next Episode (01:17:34) - Outro   Find us on…  Twitter: @nnwhpod Tyler: @GambitTheGoon Listen to us on Apple Podcast, Spotify, or wherever you listen to podcasts Check LinkTree to see where else we can be found

Set in the same world as B&B Investigations, but some 30 years later.  So while Paul & Donna are Sam Spade, Gretal & Hansel are Starsky and Hutch. CAN YOU DIG IT? ****************************************** Cast List Rebekah Gretal - Risa Torres Vic Hansel - Reynaud LeBoeuf B.O. Wulf - Lothar Tuppan Capt. Meisterburger - Glen Hallstrom Ginger - Gwendolyn Jensen-Woodard Fleet - Chris Stockett Shallott - Bryan Hendricksen Juniper - Chris Stockett Rumplestiltskin - Philomen Vanderbeck Dr. Fell - Colin McRoberts Goose Gander - Mark Olson TV News  - Suzanne Dunn Senator Rapunzel - Julie Hoverson Mysterious Voice - Mark Olson Woodcutter - Justin Cop 1 - Graciespoppy  Cop 2 - Colin McRoberts Trainer - Graciespoppy Maitre d' - Philemon Vanderbeck Bartender - James Keeley Woman1 - Sara Falconer Woman2 - Angela Kirby Stumpy - Brody Walker Additional gingerbread men - Cary Ayers, Leonard Keeler, Danar Hoverson Music by  Footage Firm, Kevin MacLeod (incompetech.com) Editing and Sound:   Julie Hoverson Cover Design:  Brett Coulstock "What kind of a place is it? Why it's an alley, can't you tell?" ********************************* Hot Ginger Bread Cast: [Opening credits - Olivia] Woodcutter, the stoolie Cop1 and cop2 Rebekah Gretal, tough old-school cop Vic Hansel, new-age hippie cop with no fear Goose Gander, affirmative action detective B.O. Wulf, other tough cop Captain Meisterburger - chief of detectives Ginger, nearsighted witch running the cartel Fleet, Ginger's head man Senator Rapunzel Mysterious stranger Shallott, internal affairs TV News Trainer Other gingerbread men Maitre d' Bartender (frog) Woman1 Woman2 Juniper Fell Rumplestiltskin   ADD COMMERCIAL BREAKS? OLIVIA     Did you have any trouble finding it?  What do you mean, what kind of a place is it?  Why, it's a back alley in a vaguely familiar city - but an unfamiliar time, can't you tell?  1_OPENING TAG MUSIC - FUNK!!!!! SOUND     RUNNING FEET, ECHOING IN AN ALLEYWAY, DISTANT TRAFFIC.  POLICE WHISTLES COP1    [distant] Stop!  Police! WOODCUTTER    Nuh-uh!  SOUND    GATE CLANG OPEN, FEET RUN THROUGH WOODCUTTER    [triumphant] Oh yeah! SOUND    FEET SLOW, STOP TO LISTEN WOODCUTTER    [gasping but laughing] Lame-ass fuzz. SOUND    GUN COCKS COP2    [snide] What was that? WOODCUTTER    Oh...  uh...  [weaselly] I have the right to remain silent? 2_GRETAL MUSIC    SCENE WIPE [gym] SOUND    PUNCHING BAG WULF    Hey Ree, dontcha think that saddle-slap is about to shed some eye-dew? GRETAL    [exerting] Nah, Wulf.  Momma always said you gotta keep hitting til it squeals uncle. WULF    [shrugs] Stranger things have come to pass. GRETAL    'sides, big heavy meeting coming up with the Cap.  Needed to cool down a bit first. SOUND    PUNCHING STOPS GRETAL    Hear you gotta new partner.  What happened to Canute?  You guys were joined at the badge.  WULF    [grumpy] New inefficiency program.  Ya get too good, ya get cleaved in twain like a bronze war helmet.  Plus they needed someone who can stand a pattycake in the car. GRETAL    Oh yeah, I heard one of 'em got his shield.  [a bit disgusted] Welcome to the future. WULF    [dismissive] If this is the future, I'll take Valhalla.  You cooled yet? GRETAL    Nah, a few more-- TRAINER    [from across the room] Anyone here seen Gretal? GRETAL    [heavy sigh] Guess I'm done. WULF    Good luck.  And remember - they only have one pattycake to assign, so it can't be a kettlefull of snakes. GRETAL    Words to live by. 3_HANSEL MUSIC    SCENE WIPE [CAPTAIN'S OFFICE] CAPTAIN    [to someone in the room] I'll be just a minute.  [back to phone]  I specifically said 3:00 and it's now-- SOUND    RAP ON THE DOOR CAPTAIN    Never mind.  SOUND    HANGS UP PHONE CAPTAIN    [grumpy]  Get in here, Gretal! SOUND    DOOR OPENS, FEET ENTER CAPTAIN    Shut the door. SOUND    DOOR SHUTS FIRMLY GRETAL    What did I do this time?  If it's that weasel we pulled out of toad hall, he fell down the stairs.  They all did.  Ask anyone. CAPTAIN    No, it's -- GRETAL    Oh, I got it.  The fish is talking again?  CAPTAIN    NO!  Sit down and listen! GRETAL    Right. SOUND    CHAIR CAPTAIN    [suspicious] What was this about a fish? GRETAL    [too quick] Nothing. CAPTAIN    Then never mind... for the moment.  I've got bigger ... uh... things to fry.  You know they been shaking things up since the corruption stings hit - changing up the partners in the detective posts? GRETAL    Doesn't bother me, I don't have a partner. CAPTAIN    Not yet. GRETAL    I work better on my - what? CAPTAIN    New directive, straight from the Keep.  Everyone works with a partner, no ifs, ands, or buts about it.  GRETAL    You know no one can keep up with me!  I have the highest manacle rating in homicide!  Just last week I stopped that vigilante goat and took down the troll that ate his family.  CAPTAIN    Your record does speak for itself.  GRETAL    Frankly, the goat was tougher. CAPTAIN    But with the recent corruption issues-- GRETAL    [horrified] Captain!  You can't think I'm dirty!  I even play fair with pattycakes. CAPTAIN    Fair, yes.  But it's this lone wolf mentality that's got people up in arms.  Too many cops without adequate oversight. GRETAL    Oversight?  I'll show you oversight! CAPTAIN    And no, I don't think for a moment that you're a dirty cop. GRETAL    Damn straight! CAPTAIN    Just a rude one who won't shut up and listen to her damn boss. GRETAL    I--!  [beat]  Fine. CAPTAIN    Good.  Now you better listen, cause sure as bad things come in threes, there's someone above us just waiting for a chance to come down on us like a sledgehammer-- GRETAL    Thor? CAPTAIN    [ignoring her] --and take this entire department apart, brick by brick.  So while the big eye is on us, we have to play nice.  Which means you do as you're told. GRETAL    How long? CAPTAIN    Til "they're" done.  Whenever that may be. GRETAL    [wheedling] Why can't you partner me up with Wulf?  At least we see eye-to-eye on-- CAPTAIN    "Necessary force"?  Yeah, that's exactly why he's partnered up with Gander and you get our newest transfer from "CAP". GRETAL    Crimes against Pattycakes?  Seriously?  [disgusted] Am I gonna have to speak in rhyme? VIC    [gentle cough] Don't worry.  I just work with them. [bitter] I'm as normal as anyone. GRETAL    [whirling, annoyed] What the--?  [to captain] You never said--! CAPTAIN    And you never gave me a chance.  Rebekah Gretal, meet Vic Hansel. VIC    It's a... pleasure. GRETAL    [ignoring him] You're not transferring me?  Please tell me we're not-- CAPTAIN    You're not going to be CAP, no. GRETAL    [to Vic] Hah.  Looks like you traded up. CAPTAIN    You're both going to be part of a special task force, working in parallel with vice. GRETAL    Oh, hell no. 4_WITCH MUSIC WIPE     [WITCH'S OFFICE, SULTRY MUSIC] SOUND    PHONE RINGS, PICKED UP GINGER    Yes? STRANGER    [disguised mechanized voice]  Woodcutter is turning woodlark. GINGER    The hell you say. STRANGER    The guard has him under wraps.  Not even booked yet.  GINGER    Narco? STRANGER    No.  They have not been informed. GINGER    How did you find all this out? STRANGER    A Little pixie told me.  Good enough for you to drop a gold ball in the well for me? GINGER    Very good.  You'll have it by the end of the week. SOUND     HANGS UP, CLICK INTERCOM FLEET    [deep voice] Yeah, boss? GINGER    Fire up the ovens, Fleet.  Looks like I'm gonna need a few more good men. 5_BAR MUSIC    CUT TO BAR T.V. NEWS    In the overwhelming wake of the Aarne Thompson exposés on corruption in the guard, shakeups have been felt throughout the land.  WULF    Turn it off. GRETAL    Nah, leave it.  Better to hear what's coming, than get blindsided like I just did. T.V. NEWS    Commissioner Oftheguard set the date for his official resignation ceremony. WULF    That sucks. GRETAL    [very upset growl] The Guard was his damn life.  They shouldn't take this crap out on him. WULF    He was planning to retire anyway, wasn't he? GRETAL    Yeah, but in a hail of glory, not a... rain of frogs. BARTENDER    [croaky] Watchoo got against frogs? GRETAL    [dismissive noise] T.V. NEWS    The hotly-contested interim Commissioner position will be designated by the end of the week, and will hold office until the elections in two months. VIC    A lot could happen in two months. GRETAL    [completely startled] Oh crap!  Where the gilliken did you come from? VIC    I've been here for a while.  [to B.O.] Hi! WULF    Uh, hi. VIC    Introduce us? GRETAL    Wulf, this is my new partner Vic Hansel.  Hansel, this is Brynulf Odegaard Wulf.  We just call him B.O. VIC    Gotcha. T.V. NEWS    Senator Rapunzel had this to say on the eve of the corruption hearings... WULF    [annoyed] You want me to invite my partner too?  We could play a hand of poker.  Start a bowling league? T.V. RAPUNZEL    [old woman]  I have never been ashamed of my stand on justice.  GRETAL    [resigned sigh]  No. VIC    Sorry.  Didn't realize I was intruding.  But we -um- just got a call. T.V. RAPUNZEL    [old woman]  I did my time in the district attorney's office, doing what good I could. GRETAL    [to bartender] One more! BARTENDER    [croaky] Coming right up. SOUND    SPLASH VIC    Should you--? GRETAL    Definitely. T.V. RAPUNZEL    [old woman]  And now in my fourth term in the grand high senate to have my own home land turned topsy-turvy like a rolling hedgehog.  Now I am ashamed.  Ashamed I moved up to the senate, to the castle, and never saw what was happening in the streets so far below my very own tower window. 6_ASSIGNMENT SOUND    RESTAURANT MAITRE D'    [french and very sneery] Two?  You? VIC    Inspectors.  Checking fire escapes.  Just passing through. MAITRE D'     Oui oui.  I see.  SOUND    THEY WALK, NOISE FADES A BIT IN HALLWAY GRETAL    [suspicious] Meisterburger sent us here? VIC    Captain Meisterburger said we were to meet a contact in-- SOUND    DOOR OPENS TWO WOMEN COME OUT AND WALK PAST WOMAN1    So I said to him - oh yeah?  You want me soooo bad, dad, you can get me a fur coat with snippets from every animal in the entire world! WOMAN2    You didn't! SOUND    WOMEN ARE GONE GRETAL    Tell me this is a joke so I don't gotta punch you. MIRROR    [muffled, from inside a room] It's not a joke. GRETAL    The ladies room?  We're meeting a contact in the ladies room?  AND it sounds like a guy. VIC    Check and see if there's anyone else in there. SOUND    DOOR OPENS MIRROR    If there was anyone else in here, I would hardly be talking to you, would I? GRETAL    Holy crap.  Get in here Vic.  SOUND    FEET ENTER SOUND    DOOR SHUTS GRETAL    This is Shallott of Internal Affairs. MIRROR    Oh?  Have we met before? GRETAL    Lock it. SOUND    LATCH CLICKS GRETAL    I try to keep up with whoever might be snooping on me. MIRROR    Whomever. GRETAL    WHATever.  And you wonder why I don't much go in for makeup. VIC    So ... are you in the mirror, or are you the mirror? MIRROR    Potayto - potahto.  For all that we clearly aren't going to like one another, Gretal, I've never caught a smidge of dirt on you.  And I know your uncle, who vouches for you. VIC    Who? GRETAL    [vehement] SHHH! MIRROR    And Hansel there is so uptight he squeaks.  VIC    I-- MIRROR    You two are just about the cleanest detectives we got. GRETAL    [half pleased, half disgusted] Really? VIC    Jumping Cow! MIRROR    And that's why this can't go through regular channels.  GRETAL    B-but... Captain Meisterburger? MIRROR    This is not a gossip session.  This is a briefing.  Good.  A couple of helmets out of the dickory dock district caught a petty thief - one of the Woodcutter boys - two nights ago.  GRETAL    Figures.  [knowing] Them woodcutters. MIRROR    He made a deal, and somehow lucked into talking to just the right person.  We managed to make him disappear and have kept him on ice.  We know there are still leaks - BIG leaks - in vice, so we can't turn him over to them, even though he claims he's willing to take someone to [importantly] the Gingerbread house. MOMENT OF SILENCE VIC    Gingerbread house? GRETAL    no offence, but where do you come into it? VIC    Ginger bread house? MIRROR    We want you to follow along, make sure he's not just selling us a dead cowhide in a sack, and report back.  Nothing more - except you don't talk to ANYONE but me.  Not the Captain, not your best friend. VIC    [louder] Gingerbread house? MIRROR    [sneering slightly] I forget, you haven't had to deal with REAL crimes yet.  VIC    [annoyed] I have so--! MIRROR    Gingerbread is the hottest drug on the market, and whoever is distributing it-- GRETAL    [smug] whomever. MIRROR    This new cartel is making money faster than Midas.  They're selling cheap, now, but soon as they have half the city hooked they'll jack-be-nimble the prices, and we're all going to drown in a tidal wave of crime, without even a pea green boat to paddle. VIC    And the house? MIRROR    Rumor has it there's a central refining and distribution plant, where all the baking happens.  We need to find it.  If we can call out all the kings horses and all the kings men quickly enough, there won't be time for any dormice in the department - any department - to give the high sign before we take it down. GRETAL    Hmph.  And here I thought this was gonna be a shit job. MUSIC 7_BONFIRE AMB    IN CAR GRETAL    You CAN tell me where we're going. SOUND    RUSTLE OF MAP VIC    [distracted]  No, that's ok.  Turn left. GRETAL    That wasn't a hint, it was a demand. VIC    Huh? SOUND    CAR BRAKES TO A SUDDEN STOP GRETAL    My car.  My rules.  Where are we meeting this troll? VIC    He's a woodcutter, not a troll. GRETAL    [warning] AND...? VIC    He's being kept in a safe house. SOUND    CAR STARTS AGAIN GRETAL    Hah.  You mean a dive motel near the Shoe. VIC    How did you know? GRETAL    Educated guess.  I've worked protection a few times. SOUND    A BIT OF SILENCE, A FIRE TRUCK ZOOMS PAST VIC    [hesitant] You sounded like you knew... of... the Woodcutters? GRETAL    Bad lot.  Ain't a single one of them any good in three generations.  Fell in with a bad crowd and never fell out again. SOUND    CAR SLOWS, APPROACHES FIRE TRUCK, BIG FIRE GRETAL    Let me guess.  That's the place? SOUND    RUSTLE OF MAP VIC    Uhhh... [down] yeah. 8_ELUSIVE MUSIC AMB    OUTSIDE, OBSERVING THE FIRE FROM A DISTANCE GRETAL    Humph.  They got the fire under control before it took out the shoe.  Big money always survives. VIC    Three bodies, but no way to know which unit they were pulled out of. GRETAL    Come on.  If "our friend" didn't end up burnt to cinders, he's probably long gone. VIC    I'm not so sure.  Let's walk a perimeter. SOUND    THEY START WALKING GRETAL    A Perimeter?  Fancy talk.  Bet you didn't learn that from anyone in Iambic Pentameter. VIC    I did have a life before C-A-P.  And Pattycakes are simple.  Most don't lie at all, and if they do, they don't do it well.  GRETAL    It's those big round faces.  Wide innocent eyes.  Not much to hide behind. VIC    That, and they just don't see the point.  Simple doesn't mean stupid.  SOUND    SOMETHING CLATTERS GRETAL    [hushed rushed] Hold on.  Something up ahead. SOUND    GUN DRAWN SOUND    SHE WALKS SLOWLY SOUND    VIC DRAWS MORE SLOWLY SOUND    SUDDEN FLURRY OF MOTION - CLATTER OF METAL - RUNNING FEET AWAY. GRETAL    Come on! SOUND    RUNNING! SOUND    CHAIN LINK FENCE, CLIMB GRETAL    Damn damn damn! SOUND    HITS FENCE SOUND    VIC RUNS UP VIC    Come on, he's not too far-- GRETAL    No. VIC    But we can get him! GRETAL    That's a no go zone.   See the sign? VIC    Rampion Limited? GRETAL    Yeah.  Very private property.  Dammit! SOUND    HITS FENCE SOUND    DOG STARTS BARKING SOUND    ALARM GOES OFF GRETAL    [sarcastic and bitter]  Yeah.  That's put a shoe in the loaf. 9_HOME AGAIN SOUND    OFFICE SOUND    HAND SLAMS DOWN CAPTAIN    What have you got to say for yourselves? GRETAL    [stony] Saw someone go over the fence - we were trying to stop a break-in. CAPTAIN    Why were you even in that part of town?  VIC    [very smooth] Anonymous tip.  Said a firebug was going to hit - and when the motel went up, we thought we might be of some use. GRETAL    [a little surprised and appreciative] Yeaah. CAPTAIN    [starting low and building to a loud growl]  If there is one thing I can NOT stand, it's when my officers think they're smarter than I am! GRETAL    [quiet, but getting it] Oh hell.  [up, belligerent]  Captain, I don't think I'm smarter than you.  Just tougher and more in tune with the street. VIC    Wait!  Wait!  We can work this out! CAPTAIN    [angry low rumble] The hell you say? GRETAL    [nearly yelling] The Pied Piper could stroll back into town playing a mazurka and it would take you and three blind mice to find him! VIC    Let's talk calmly about this-- CAPTAIN    [to vic] SHUT UP! GRETAL    [to vic] SHUT UP! CAPTAIN    Give me your gun and shield.  You're suspended. GRETAL    Fine.  SOUND    RUSTLE, CLANK. VIC    Wait - I - SOUND    GRETAL STORMS OUT VIC    What ...just happened? CAPTAIN    Ask your damn partner. MUSIC A1_CAUSE OF DEATH AMB    HALLWAY SOUND    ELEVATOR PINGS, SLIDES CLOSED VIC    Hold it! SOUND     RUNNING FEET, DOOR STOPPED GRETAL    What? SOUND    VIC GETS IN, HITS BUTTON, DOOR SHUTS VIC    What was all that? GRETAL    hah.  He started it. VIC    [concerned] So... what will you do now? GRETAL    Hmm?  Oh, go to the morgue. VIC    Uh.... why? GRETAL    See Juniper.  Find out what happened at the fire. VIC    But... you're suspended. GRETAL    [shrug] We only need your badge to get around. MUSIC AMB    GINGER'S OFFICE SOUND    DOOR OPENS GINGER    Ah, Fleet.  How comes the army? FLEET    Fifteen more, [clears throat] though one stuck and ... and lost part of an arm. GINGER    [furious] Who's responsible? FLEET    [cowering] It was an accident!  Um, uh - not enough butter! GINGER    [vicious, but calming] See that it doesn't happen again.  FLEET    Yes Ma'am. GINGER    Are they all ready to run? FLEET    [important] It's what we're made for. MUSIC AMB    MORGUE SOUND    DOOR OPENS JUNIPER    [squawky voice]  Stay out! GRETAL    Is that any way to talk to detectives? JUNIPER    Oh, it's you.  Fine.  But I'm in the middle of a post mortem. GRETAL    Aw, crap... VIC    Interesting.  Do we get to see a body? GRETAL    Hell no. SOUND    DOOR OPENS, SOMETHING BEING WHEELED OUT. GRETAL    Hey Juney.  We're here about the dead Woodcutter. JUNIPER    Why am I not surprised? VIC    Can we see the body? GRETAL    [aside] Shut up.  [to Juney]  What can you tell us about how he got dead? JUNIPER    Aren't you suspended? GRETAL    Yesss... Show him your badge, Hansel. JUNIPER    Aawk.  I know you're good for it.  How's your uncle doing? GRETAL    [forced joviality] Hey Vic, maybe you can take a look at the vic's - uh, victim's - belongings. JUNIPER    Dr. Fell will take you through. FELL    [grumpy humph] Come on.  Moron. SOUND    FEET, DOOR SHUTS GRETAL    Pattycakes?  Even here? JUNIPER    Where else will they get to practice?  Dead folks are notoriously unbiased.  Now.  How is your uncle? GRETAL    Taking it hard, I guess.  Haven't really had a chance to check in.  JUNIPER    [squawk of sympathy]  GRETAL    [shaking it off] So?  Woodcutter? JUNIPER    Didn't die in the fire.  The other bodies found with him had inhaled smoke - not him.  GRETAL    Someone killed him and set it to hide their tracks? JUNIPER    Speculation, but sound.  When you look over his things, get a whiff and tell me if you smell-- FELL    [from off] Aw hell! GRETAL    Crap. SOUND    FEET, SLAMS OPEN DOOR GRETAL    [disgusted] Aw, Vic, what are you doing? VIC    [calm] Just wanted to see a corpse.  [shrug noise]  GRETAL    Get a good whiff and then c'mon.  we're leaving. MUSIC SOUND    IN CAR VIC    Do you mind if I smoke? GRETAL    Roll down the window.  A pipe?  VIC    Bad habit.  Picked it up while undercover with Old King Cole. SOUND    MATCH, LIGHTING GRETAL    Am I going to have to bust you on a narco tip? VIC    [laughs, then changes the subject] I've never met a coroner before.  Are they generally large birds? GRETAL    You'd be surprised.  Juniper's cousin covers the next duchy over. VIC    Juniper? GRETAL    His real name is something unpronounceable in bird talk - so we call him Juniper.  For the tree he lives in.  Don't sell him short.  He's a dab hand at spotting any kind of hanky panky. VIC    Ah.  And you call him Juney? GRETAL    [evasive] He's an old friend of the family. VIC    [knowing] Ah.  GRETAL    [quickly, covering] What did you find out?  [disgusted] Apart from it smells like barbecue. VIC    Actually, the smoke had an entirely different tang to it.  Something sickly sweet.  Can't quite put my finger on it. GRETAL    Ew.  How can you be so calm?  VIC    [defensive] Just am.  [quickly changing the subject] I found two potential clues in his stuff, though.  GRETAL    Go on. VIC    He had a white pebble stuck in his shoe, and a pocketful of bread crumbs.  GRETAL    [disdainful snort] Huh.  Toast. VIC    I don't think so.  If I'm correct, I recognize the bread - a special brand of coarse sourdough ...popular with pattycakes.  MUSIC AMB    ST. IVES, THE PATTYCAKE QUARTER SOUND    JUMPROPE RHYME LIKE CHANTING IN THE BACKGROUND, CROWD GRETAL    Figures.  St. Ives is the center of most of the city's crime. VIC    [annoyed, but quiet] And 90% of it is run by Proseys. GRETAL    [sharp] What did you say? VIC    Nothing.  Just that crime hides here, it doesn't always start here. GRETAL    So YOU say. VIC    You can think whatever you want, but let me do the talking. GRETAL    Yeah, whatever. VIC    This is my beat.  [a little down] Was.  Don't worry.  My best contact isn't someone you'll have to rhyme to. MUSIC RUMPY    You want WHAT? VIC    You know, and I know, that you know everything and everyone, Mr. Stiltskin.  RUMPY    You know I've been getting out of the game, Hansel.  Too old. SOUND    HAND SLAMMED ON TABLE GRETAL    [pissed] Look!  Can you or can't you tell us where to find this Gingerbread house? VIC    Gretal! RUMPY    [unruffled] It's not so much a question of can I, but rather will I or won't I.  What's in it for me?  GRETAL    Public spirit? RUMPY    [laughs] VIC    Same old.  I'll owe you one, and you've cashed in plenty of my markers before. RUMPY    And all you want me to do is get you to the center of operations for the biggest dope ring in town? GRETAL    Yeah.  Peanuts. RUMPY    How's your friend Wulf adjusting to his new partner there, [very deliberately, hinting something] Miss Gretal? VIC    Hmm? GRETAL    [worried, but not sure] Dunno.  Haven't had a chance to -- [breaks off, annoyed again] What are you insinuating? RUMPY    Nothing, nothing...  [thinking noise]  Tell you what, I'll make a few calls, see what I can find out.  Meet me behind the Cutlery Café in an hour. VIC    Good. SOUND    FEET, DOOR, AS THEY LEAVE HIM GRETAL    [snort] You trust him? VIC    He's very good. GRETAL    And you're not afraid he's gonna do something stupid. VIC    [oddly hollow] I'm not afraid at all.  [up]  Should we report to Shallott?  Maybe we should pick up a hand mirror to keep in touch. GRETAL    Don't work like that.  Has to be a certain size and quality.  Why d'you think bathroom mirrors are so crappy? VIC    Ah. MUSIC SOUND    ALLEY GRETAL    I see alleys are the same all over. VIC    Yes. GRETAL    Why's it called the cutlery café?  Got a lot of sharp cheddar on the menu? VIC    [slight laugh] Nah.  The dish and the spoon who run it just like alliteration. GRETAL    [annoyed sigh]  [suddenly up, gasp]   Did you hear something? SOUND    DISTANT CRUNCH OF A FOOTSTEP, VERY QUIET VIC    No...  [long sniff, then realizing] THAT's what I smelled. GRETAL    What? SOUND    ATTACK - PEOPLE RUNNING INTO ALLEY! VIC    [with horror] Gingerbread! SOUND    BIG SCUFFLE SOUND    THUMP MUSIC FADES IN AS THEY WAKE UP GINGER    EVIL CHUCKLE GRETAL    [waking up, grunt, oww!!!] VIC    [weak] Lay still.  Breathe. GINGER    I don't like cops, do I, Fleet? FLEET    [deep creepy chuckle] No, Boss. GINGER    Except ones that I own... VIC    [calm, curious] I'm guessing we're not the first ones you've... entertained here? [hinting for her name] Miss...? GRETAL    What are you--? VIC    Shh. GINGER    [pleased, superior] Just call me Ginger.  What makes you ask? VIC    Well... I assume this big metal cage isn't something you just had lying around.  GINGER    [big throaty sexy laugh]  Good point.  But I might not use it exclusively for police.  VIC    Let me guess.  Business rivals?  People who owe you money?  [very knowing] Boy toys?  Tough Cookies? GINGER    [snappish and annoyed] I'll leave you to ponder that.  Fleet? FLEET    Boss? GINGER    Did you get their weapons? FLEET    [whispered] no fingers, boss. GINGER    Damn.  Take this-- SOUND    SNATCHES UP SOMETHING FROM THE DESK, HANDS IT OVER GINGER    --and cover them while I disarm them.  [muttering to self as she crosses to he cage] ...really need to perfect that recipe.  VIC    There's always prosthetics. GINGER    What? VIC    You could make hands that mount onto their arms. GINGER    Hmm.... GRETAL    Don't help the crime boss! GINGER    Hand over your weapons.  You can't shoot between the bars anyway.  Magic. GRETAL    Why I oughtta--! VIC    Just do it.  That frosted maniac may not have fingers, but I suspect that shotgun was made for his kind. FLEET    You bet. GRETAL    Hell. SOUND    GUN HANDED OVER GINGER    And yours. VIC    Here. GINGER    Hmph.  [insulting] Kind of... small. VIC    I spend a lot of time undercover. GINGER    Hmph.  Okay Fleet, round up the troops. FLEET    [plaintive] I don't get to kill them? GINGER    Maybe later.  Maybe just her.  [as she leaves] I might keep him around, give him a taste of the product - fatten him up a bit. SOUND    DOOR SHUTS VIC AND GRETAL    [sigh in relief] SOUND    DOOR OPENS GINGER    [from off] Leave Stumpy to guard them.  Make him earn his keep. SOUND    FOOTSTEPS ENTER GRETAL    [musing] I don't think I'll ever eat a Gingerbread man again.  [hushed, but to Vic] Nice mess we're in.  Your contact set us up. VIC    [shrug] He only promised to get us in.   And ...he did. GRETAL    Count your fingers, toes and your children? VIC    Kinda.  But he's usually a bit more ... self-serving. GRETAL    I think I can reach the lock.  Got anything I can pick it with? VIC    Nothing. GRETAL    Well Dammit. STUMPY    Shut up in there! VIC    We'll just have to wait. GRETAL    [thinks, sigh of decision, then angry] If there is ONE thing I cannot stand, it's your defeatist attitude! VIC    [baffled by the sudden attack]  What? GRETAL    It's like I have to do everything in this damn partnership! STUMPY    I said shut up!  Or I'll shut you up! VIC    [getting it] Oh!  [angry sounding, but not too convincing]  Oh yeah?  Well, if you would just take a minute to think instead of running ahead like a... like a ... GRETAL    Bull in a china shop? VIC    No, a-- GRETAL    Giant round of cheese, rolling downhill and crushing all in my path? VIC    No!  a -- STUMPY    [very close] Juggernaut of disaster? VIC    No!  GRETAL    Who cares?  I'm going to kill you, and there's nothing this - this one-armed bandit can do to stop me! SOUND    SCUFFLE VIC    [not very convincing in pain] Ow!  Ow!  Ow! STUMPY    Boss said to take care of him.  SOUND    CAGE DOOR UNLOCKS STUMPY    Not you. GRETAL    [whisper] On three! VIC    [whisper] right! [up] Ow!  You're killing me!! GRETAL    I'm going to tear you in three - One, Two, Three! SOUND    GUNSHOT, CRACKING OF BROKEN GINGERBREAD GRETAL    What?  Where'd you get a gun? VIC    I never gave it up.  Is it "dead"? GRETAL    Not sure where to look for a pulse on a Gingerbread man.  But he has gone all floppy.  VIC    Seems logical.  All the same, let's lock him in. SOUND    FEET, CAGE DOOR LOCKS SOUND    BIG DOOR OPENING SLOWLY SOUND    DISTANT GUNSHOTS VIC    What do you think that is? WULF    [DISTANT ATTACK ROAR] GRETAL    [chuckle, very pleased] The cavalry. MUSIC SOUND    BIG OVEN FIRE, CLOSE SOUND    [OFF] FOOTSTEPS COMING GINGER    Damn.  Fleet!  Keep them back! FLEET    Right.  Men! SOUND    SHOTGUNS COCK MUSIC CUT TO    OUT IN HALL GRETAL    Do you still hear Wulf back there?  VIC    No. WULF    [DISTANT GROWLY ROAR] VIC    Yes.  Still far, though. GRETAL    Damn.  We may have that witch nailed down in the baking room, but with just us, and just your gun, we don't have a hope of taking her in. VIC    I see. GRETAL    How did you get your gun back anyway? VIC    Later.  Did you see how many of her gingerbread minions she has with her? GRETAL    Half a dozen maybe.  They all kinda look alike. VIC    Take the gun.  I have an idea. MUSIC OVEN ROOM GINGER    Did you see how many of them there were? FLEET    No, boss.  Just heard guns, and rushed you in here, as per evacuation plan 7-- SOUND    SPRINKLERS COME ON FLEET    Noooooooooo! OTHER GB MEN    [horrified reaction]  Not the sprinklers! GINGER    Damn!  I knew there was a reason I meant to have those replaced! SOUND    FLOPS AND SPLASHES AS THE MEN FALL APART SOUND    DOOR KICKED IN GRETAL    Hands up!  You're under arrest, witch! GINGER    Never! SOUND    OPENS HUGE OVEN GINGER    You'll never take me alive, coppers! VIC    Here comes Wulf! GRETAL    Step away from the oven! GINGER    [laughs maniacally, then screams as she steps into the oven] GRETAL    Oh crap!  I can't believe she -- VIC    Don't get too close! SOUND    FIRE WHOOSHES UP MUSIC SOUND    BAR VIC    How did you happen to show up at the right moment, anyway? WULF    A snitch.  VIC    [knowing] Should I guess his name? WULF    Slipped a word to us. GRETAL    Us?  Oh, right, your new partner. WULF    Gander's a well made sword.  Cut a righteous swath of his own against those crusty fellows. GRETAL    Where is he? VIC    Here he comes. GANDER    Thought I'd grab drinks for all us here; Hope everybody wants a beer. SOUND    SETTING DOWN DRINKS WULF    Sit down!  You're a warrior, not a wife! GRETAL    [a little brusque] Beer's good.  Thanks. VIC    How are you finding detective work? GANDER    Oh... The work is interesting, fine. And they'll get used to me in time. VIC    I'm sure they will. GRETAL    [Gulps down her beer] We gotta get going.  SOUND    THEY WALK AWAY CAPTAIN    Just the two I was looking for. GRETAL    Oh boy. CApTAIN    They got the oven shut down. GRETAL    And? VIC    May I guess? CAPTAIN    Uh, sure. VIC    No body.  CAPTAIn    They think maybe it was hot enough-- GRETAL    To destroy the corpse?  Nah.  It was her escape route.  Shoulda known.  She went in too easily. CAPTAIn    Watch your back, Gretal.  Hansel, you too.  Oh, and... SOUND    METAL CLINK CAPTAIN    You probably need this. GRETAL    Always a pleasure.  Feel naked without it. MUSIC AMB    CAR VIC    You need to cut that guy some slack. GRETAL    Who? VIC    The new guy. GRETAL    Who died and made you wise woman? VIC    He just walks up and you start edging toward the door. GRETAL    [growls] My problem, not yours. VIC    We are partners now.  Su problemo es mi problemo. GRETAL    Whatever.  [changing the subject] So?  The gun?  How'd you still have it when we were locked up? VIC    Oh that.  I never gave it up. GRETAL    But that witchy boss chick? VIC    Gave her my pipe instead. GRETAL    And she couldn't tell the difference? VIC    I noticed she was very nearsighted.  [tsks]  These vain women - afraid glasses will ruin their looks. *****************************

DJ/Producer/Composer/Educator Maitre D breaks down his thoughts about streaming platforms the philosophy behind his self produced project "RAIN". Maitre D takes us through his transition from being a sample based producer to becoming a musician and creating original compositions. The two talk about music licensing and the disadvantages of being a sample based producer striving to enter that field (even drum samples!?) Tune in for some music production/distribution tips from one the Bay Area's illest producers. #TTT3See omnystudio.com/listener for privacy information.

František Plánička mérite tout le respect du monde du football une légende des gardien parmi les légende du foot.

The profession of being a Maitre d' is a distinguished, skilled, and deeply respected position that is all but extinct anymore in America. Thanks a lot, robots!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Aline Forestier est infirmière et maître d'enseignement à la Haute Ecole de Santé de Genève.  Lien vers la vidéo Youtube : https://youtu.be/tKR2I5rqX2M Lien vers le premier épisode du podcast : https://smartlink.ausha.co/le-medicast/19-aline-forestier-infirmiere-etmaitre-d-enseignement-heds Si nous retenons une chose de cet entretien c'est l'importance de se connaître soi afin de mieux venir en aide à l'autre.  Cet épisode est riche en messages et en émotions, que vous connaissiez déjà Aline ou que vous la découvriez avec nous, une chose est certaine, vous terminerez cet épisode avec le sourire aux lèvres.

After growing up in and around her father's restaurants while growing up, Josephine Perry (Margaret) fell in love with the art of great hospitality. She found her home in the front of house, and the dream role of Maitre ‘D at her father's first solo restaurant. But on the very day Margaret was set to open NSW went into a four-month lockdown. With time to build great connections with team members, she's now managing the busiest restaurant in town.https://www.margaretdoublebay.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

In this episode of the Sincerely, Future You Podcast, Coach Jess speaks with Happster and Private Chef Tina DeJesus about how she went from stuck, to scheduled, to booked and busy. After cooking for the one and only JLo, Chef Tina knew that being a private chef was her calling. Like real ‘Jenny from the Block' style, she just knew it would work even without stellar proof. Now, she shares the experience of how she landed the job as JLo's private chef, why scheduling is more than just time management, what allowed her to confidently pay all her student loans, and more. In this episode you will learn: Landing a job solely because of reference and work ethic Qualification is a very subjective thing Why you shouldn't say, “I don't know what to do!” Scheduling is not just about managing time What's next for the VegHeadChef? About Chef Tina DeJesus: For the past six years, Chef Tina DeJesus has been working as a high-end private chef in the Hamptons, hosting yoga retreats, doing meal preparation, & teaching cooking classes. Chef Tina was formally trained at Le Cordon Bleu, where she learned the art of French cuisine. Right after graduating, she worked in a fine-dining seafood restaurant, gaining experience as a line cook. From there, her career leads her to cater large events & intimate dinner parties. While she followed her passion as a cook, Chef Tina also split her time with working as a lead server, bartender, & Maitre D, making her the perfect host.   Spending over ten years working in hospitality led Tina to live an unhealthy lifestyle of late nights followed by sleeping all day and repeating the same cycle. She decided to change her way of living in 2013, where she dove into all thing's vegetarian, nutrition, mental health, and yoga. Which led her to create VegHead Chef, where she now creates seasonal plant-based meals that are suited to fit any lifestyle, dietary restriction, & unique preferences. All the while keeping it nutritious and simple!   Connect with Chef Tina DeJesus on: Website:          https://www.vegheadchef.com/ Instagram:       https://www.instagram.com/vegheadchef/   Want to work with Happster and Private Chef Tina DeJesus? Check out her website:  https://www.vegheadchef.com/   Catch up with Coach Jess and Sincerely, Future You on: Website:          https://www.whatshappyning.com/ Instagram:       https://www.instagram.com/whatshappyningwjess/ LinkedIn:         https://www.linkedin.com/in/manningjessica/ YouTube:        https://www.youtube.com/channel/UC_Jf0PICsOH1HZJP97jrpng Get business and life coaching by Coach Jess through: https://www.whatshappyning.com/workwithjess Book your FREE Mini Session now: https://www.coachaccountable.com/offering/Pmcu5FLUdpOwYQLOJxfSYASkRyffKtJ Learn more about your ad choices. Visit megaphone.fm/adchoices

Gouverner un Royaume ... Sacré défi pour un Ninja et un concept original pour un LDVELH ! Xavier et Fred seront-ils de bons décisionnaires ? La Voie du Tigre est encore une fois à l'honneur. Bonne écoute. Musique: Megadrive - Vietrom Zombie Zombie - Driving This Road Until Death Sets You Free (Joakim remix) Vous pouvez nous retrouver sur iTunes https://tinyurl.com/2xefx2j6 Sound Cloud https://tinyurl.com/4f3v7t94 Spotify https://tinyurl.com/2rmmmeed YouTube https://tinyurl.com/9cjazp45 Et notre Site Web http://tau-ceti.org/index.html

In episode #46 we hear from a real life Maitre d of a 5 star/ 5 diamond restaurant. Israel Perez has been the Maitre d and General Manager of Victoria & Albert's at Disney's Grand Floridian Resort & Spa for over 15 years. In this time, he has gained incredible experience serving guests from a wine list of over 700 bottles. In this episode, Israel tells us how he picks wine for the list, how he pairs wine with the incredible food of James Beard nominated Chef Scott Hunnel, and he shares a personal perspective of what it's like to work at such a high profile restaurant. Ever wondered how you get a job like that or what it takes to be a maitre d? Have you ever been curious about what it's like to serve someone a bottle of wine worth $35,000?! Then this episode is for you! Listen now and don't forget to write a review after to tell me what you enjoyed most about the show. ------------------- Victoria & Albert's (Walt Disney World's 5 Star and 5 Diamond Restaurant) Website For reservations: 407-939-3862 or WDW.Victoria.and.Alberts@disney.com   Israel's favorite wines: 1. Brunello di Montalcino 2. Barolo 3. Amarone (specifically enjoys a good Recioto) -------------------------------- To sign up for my newsletter: thewineceo.com For more wine related social media content: @thewineceo

George Skorka was highlighted in the first edition of Playboy magazine in Hungary. He escaped the regime to come to America without a word of english and with nothing but his wits, personified hospitality. Having worked at the best of the best restaurants in America, he has come to be the personification of the work Maitre d'. You will find his outlook inspiring and his experience extraordinary. Meet George Skorka.  

A special festive edition from us to you. In this ep we talk skull candy (and not the headphones), slipping money to Maitre D's, calm down O'Malley, Muppet babies/Muppet Christmas Carol plus we sound oh so cultured discussing Nutcracker/Coppelia/Music Man. Also look out for taratula tales. Happy Christmas, Happy Hanukkah and to all a happy festive season.Okay, I understand why Superman is here, but why is there a porcupine at the Easter Bunny’s funeral?I'll Be There For You · The One With The Holiday Armadillo

A special festive edition from us to you. In this ep we talk skull candy (and not the headphones), slipping money to Maitre D's, calm down O'Malley, Muppet babies/Muppet Christmas Carol plus we sound oh so cultured discussing Nutcracker/Coppelia/Music Man. Also look out for taratula tales. Happy Christmas, Happy Hanukkah and to all a happy festive season. Okay, I understand why Superman is here, but why is there a porcupine at the Easter Bunny's funeral?

No baseball=No shower? Darrin doesn't have COVID, Cuomo, Whitmer, shutdowns continue, big CFB spreads for games actually scheduled to play, Can Phil's Pick 6 hot streak continue? MJ worst drafter ever, Klay out another season, Obama's memoir out today, Bobby Brown is cursed. --- Send in a voice message: https://podcasters.spotify.com/pod/show/darrin-michael/message

Et aujourd'hui j'accueille Fabienne Terraneo, infirmière, Maître d'enseignement et coordinatrice pédagogique à la haute école de santé de Genève. Enseignante très appréciée de ses étudiants, Fabienne possède une grande expérience des soins infirmier, particulièrement dans le domaine des soins intensifs. Après de nombreuses années sur le terrain, elle consacre aujourd'hui sa carrière à l'enseignement.  Nous débuterons notre entrevue par une description de son parcours. Puis nous poursuivrons sur l'implémentation de l'examen clinique dans la pratique infirmière et son intégration aux programmes de formation des futurs professionnels en soins infirmiers. Ce sera l'occasion de préciser l'objectif de cet ajout et de questionner sa pertinence, notamment dans la collaboration infirmier/médecin. S'il y a une leçon que je retiens de cet entretien, c'est qu'il faut choisir sa voie avec le cœur. L'enthousiasme de Fabienne reflète bien sa personnalité, une personne pleine de vie, et d'une attention pour autrui qui paraît sans limite. En vous souhaitant une bonne écoute 

EPISODE TWENTY-ONE"They're Coming to Get You, Althaar"written by Linus Gelber featuringJohn Amir as John B, Corky, Tank WorkerBerit Johnson as Althaar, Hitherto Unnoticed Bridge Person, Spy Baby, Tank Worker, Sopon, Restaurant Patron, Cpl. NessEli Ganias as Hardyfox "H.F." Fornes, Pushy HECNET Media Control, Queue-Tube Streamer, Spy BabyAmanda La Pergola as Mrs. Frondrinax, House Security Activation, Bold Spy BabyIvanna Cullinan as Commander Mindy Torianna, Hopeful Aqua Screamo Fan, Spy BabyAlyssa Simon as Lieutenant-Commander Frallen-Br'ar, Angry Broadcaster, Spy Baby, Curious Wet-Tank Spunt, Restaurant Patron, Suspicious Alien 3Zuri Washington as Delilah "Dee" Mallory, TessChris Lee as Chip Frinkel Derrick Peterson as Xtopps, withJessica Stoya: RhubarbIan W. Hill: Announcer, Beaux Chair, Kaiser WilhelmBot, Marty, Baffled Egg Patron, Boris KarloffBot, Maitre D', Suspicious Alien 2David Arthur Bachrach: Shakespearean ActorBotOlivia Baseman: Amber on the BridgeLinus Gelber: Hitherto Unnoticed Bridge Person's Friend, FRGD-Wave DJ, Todd, Rutledge, StalinBotPhilip Cruise: Beaux Several, Baffled Egg Patron, Spy Baby, Stella's Napkin, Cpl. Dormer, Suspicious Alien 4 Anna Stefanic: Stella Reyes, Tank WorkerLex Friedman: Tank Worker, John's Napkin, Suspicious Alien 1  Berit is the supervising producer, showrunner, and script supervisorIan is the audio producer, sound designer, and technical supervisorThe writers’ room consists of Berit, Ian, John, Amanda, Chris, Philip, Lex, and LinusTheme and Interstitial Music composed and performed by Anna StefanicIllustration by Dean HaspielLibrary Music and SFX licensed from Storyblocks WEB: www.geminicollisionworks.comTWITTER: @AlthaarTweeting ‏and @LifeWithAlthaarOptimized for best listening on earbuds or headphones. Entire Production © 2020 Gemini CollisionWorks Thank you for your attention; it is a pleasure working for you. A Gemini CollisionWorks Production EPISODE SCRIPT HERE! 

I can think of nothing more exciting than the prospect of touching down and finding oneself in Istanbul. When you’re there it really feels like you’re in Constantinople, the legendary nexus of East and West. The city is tinted in sepia, like an old photograph. It has a palpable historical gravity. You feel as if you could wander around a corner and stumble upon some significant artifact, as would Indiana Jones. It’s not just that it is an old city. Europe is full of musty, old cities emitting the last wheezing respirations of life. Not Istanbul. Its former glory is also its present glory. The city doesn’t need life support, because it’s still spry and muscular, in the prime of life.I had only 36 hours in the city on a long layover. Thirty-six hours, you may well note, is a ludicrously insufficient amount of time to investigate the historical depths of Constantinople in full. And I’d agree with you. But it sure as heck beats nothing. Plus, I didn’t have to book an extra airfare, rather than just pick one with a long layover. Pretty savvy, if you ask me. I had booked accommodations at the ‘Cheers’ hostel, so named not for the American television show of the 1980s but for what British youths say instead of "thanks" at the end of a transaction. That's where I headed now.I hoped off the metro in the sepia-tone city center. Actually I wasn’t sure if it was the city center. I didn’t know the first thing about Istanbul or how it was laid out. But it seemed bustling, and there was a grandly-domed Mosque, called Sultan Ahmet, which took up about the same footprint as a football stadium. I meandered up the side street on which Cheers was located. Meandering is the only form of locomotion one can perform on an Istanbul side street. Each street heads in some direction but only vaguely and with dramatic reorientations at unexpected points, like the trend line of the stock market. I noticed that the streets were littered with kittens. They were feral cats, in the sense that no one owned them. But they didn’t look scraggily like most intercity fauna. From the looks of the bowl of milk on the sidewalk, people took care of them. I made my way down the street with my suitcase, scanning each brightly lit façade for some indication that I had found my temporary home. Then from the cool shade of an ivory laced café called a voice:“Hey, man. Are you looking for Cheers?”“Yes,” I said.“Well, you found it, man!”A Turkish fellow named Ahmed greeted me as if I were an old friend. He took me into the hostel to the front desk, where he introduced me to Sinan. They both had the air of men who had been relieved of ambition through many devoted years spent with Mary Jane. They were ludicrously welcoming, and I loved them immediately.“Are you staying at Cheers, man?” Sinan asked this as if a buddy had unexpectedly popped by to crash on his couch. I informed him of my intention to do so.Sinan and Ahmed showed me around the place. The building was long and lean, with a tight spiral staircase running up its spine. Everything was wooden and well-worn. The first floor had a modest kitchen in the back, where breakfast would be served. My room was on the second floor, with twelve bunks and a bathroom, arrayed in an unusually spacious room. The third floor had more rooms. On the floor above that was the in-house bar, where I made the acquaintance of yet another warm and kindly Turkish guy who invited me back to enjoy half-priced beers at happy hour. The bar boasted a spectacular view of Sultan Ahmet’s dome, pillared at four sides by great, spear-like columns, the scene practically springing in through the window as it would in a 3D movie.There is an idea from psychology called the "explore-exploit tradeoff." It is a decision-making dilemma that any thinking organism must solve: I can either choose the option I know to be the best right now (exploit), or I can try something new in hopes that it might prove even more beneficial (explore). It is notoriously difficult to describe the optimal solution to the explore-exploit tradeoff. The crux of the matter is that it’s tough to know when you’ve collected enough information to stop exploring and start exploiting. Well, I developed my own solution to the problem. I had several weeks before made a reservation at a restaurant called Mikla, which was recommended by a gourmand friend of mine who had recently spent two weeks in Turkey. It was a tasting menu establishment, where the general arrangement is to hand the waiter an immense wad of cash in the promise that sometime later he will return, course by course, with a series of whatever the chef has on offer, minusculy proportioned and neatly arranged. Like White Rabbit in Moscow. I enjoy that sort of thing, and so does my friend. I trust his tastes, too. My solution to the tradeoff, at least when it comes to restaurants, is to exploit his explorations. He said Mikla was the best thing in Turkey.However, earlier that day I had sent Mikla an email canceling the reservation. It was a lot of money. Not as much as it would be at an equivalent restaurant in US, or somewhere else relishing an economy that isn’t teetering on the verge of collapse. But certainly it would cost more than whatever I’d be able to find stumbling around the streets. When I got to the hostel I equivocated for a bit. Would it be worth it? At length I decided to fetch up at the restaurant and let fate decide—if they still had a table, I’d snag it. What the hell? I’m worth it.When I left the hostel I wasn’t sure if I was in Europe or Asia. Approximately half of Istanbul belongs to one and half to the other. I assumed since I was on one side of Istanbul and Mikla was on the other that I'd crossed from continent to the other. I felt as though I was crossing a border illicitly, as if into a forbidden nation. I wasn’t, I later learned. But I reveled in the sense of espionage anyway. When I inspected the map, it looked like Mikla was on a main drag. But as I trekked up the hill on which it was situated, I learned it was most emphatically not. Maps of Istanbul bear only a loose correspondence with reality, as the streets are constantly shifting, like the moving staircases of the dormitories at Hogwarts.I presented myself at Mikla on the 18th floor of a hotel situated on Istanbul’s highest eminence. I had walked for about an hour to get there, mostly uphill, and it was really hot out. I showed up in a bit of a tizzy, more than a bit disheveled. I was wearing running shoes, which had been a different color when I bought them, green shorts that extended down only as far as my upper thigh, and had a soot-stained face that brought to mind an industrious but unfortunate character in a Charles Dickens novel. I looked like s**t, really. I inquired with the maitre d’ about the possibility of restoring my previously appointed spot in the dining room. He demurred and told me it was full-up. The restaurant, I could see, was empty. I managed to negotiate a spot at the bar. Then I excused myself because, as I told him, I had come prepared to change into something more presentable. He directed me to the men’s room. While I was changing in the tiny bathroom, a guy came in to check on me. He offered some banal explanation for his presence, like making sure I knew how to operate the flush handle on the toilet. But really he was there on orders from the maitre d’ to ascertain whether I had in fact transmogrified into a form that was presentable and unlikely to cause embarrassment or mirth among the other dining patrons. I had put on dark jeans and a light blue linen collared shirt. I had also wiped the grime from my cheeks. I wouldn’t be turning any heads, neither for reasons of sexual intrigue nor arresting sartorial faux pas. I made my way back to the host’s table. He had managed, magically, to find a table for me, provided I could vacate by 9pm. Excellent.I submitted my request for the full tasting menu and a glass of Turkish rosé. Then I went to look out over the city. It was amazing. When I returned to my seat I beckoned the garçon. “I have a dumb question,” I told him. “Which continent am I on?”“Europe,” he genially informed me. “Asia is that way,” he pointed across a body of water. He explained that the heart of Istanbul formed something of a Y shape divided by waterways, the Bosphorus and the Marmara Sea. One segment of the triad was Asia and the other two, including Mikla and my hostel, were Europe.The first courses came promptly as a couple rounds of amuse bouche. Bite sized fishy stuff. These were accompanied by a basket of bread with goat cheese butter, from a goat named Yagmur. I sat there at the table to take it all in: I was in Istanbul. At the best restaurant in the city. Eating exquisite food and savoring a view of the whole thing. I couldn't have been happier.Throughout my meal I watched Turkish playboys trickle in with their exquisitely dressed blondes in tow. Each of the women was dressed in white. Every single one of them. It might have even been the same white dress. They also appeared to have had the same plastic surgeon do their boob-job. Regardless, no one failed to show up in anything but their finest duds. Myself included.I looked up from my book from time to time to take stock of the other patrons. I noticed the woman next to me carefully dabbing tears from her perfectly made up eyes. Then she started smiling. I could never quite figure out why. Eaves dropping didn't help, as the conversation was not only subdued but in Turkish. Istanbul is a city of mysteries. A couple was seated next to me. They were the same age. They also sported the same just barely elevated casual that I did. The girl was Asian; the guy was difficult to tell. They were speaking English, neither natively. I fantasized that they were lovers who met in a distant land and could only continue their affair meeting in Istanbul for all-too-brief romantic encounters. The tasting menu seemed to be a bit exotic for their tastes, as they prodded at the fishy amuse bouche experimentally with a fork and a pair of quizzical looks.Eventually I decided he was German. He was talking about the country as if he was from there. I could tell she was Korean. But then again he was uncharacteristically tan for a Teutonic lad. Turkish German, maybe? Anyway, doesn’t matter. There were more excellent dishes to be had. I was out by 8:50, as promised, and fully sated.After dinner I was eager to stretch my legs in the streets of Istanbul. I called first at a bar that I'd identified as promising on the way up to dinner. It was adjoined to a hostel. I walked through the lobby and a spacious diner to open air patio in back. The walls were festooned with flags and books, as if someone loaded cultural artifacts into a canon and shot it all the wall. Every table was filled. There was a Volkswagen van parked in a corner of the room. Bob Marley and his musical offspring were featured heavily in the musical selection. The place had vibes for days. On the cocktail menu were a bunch of Turkishly named drinks without an ingredient list. I ordered the Fahrettin, for reasons of phonological pleasure. The bartender, a busy guy to be sure, dropped my drink while presenting it to me, spilling on me and my book. He said sorry then wandered off, which I thought was a rather neat trick of nonchalance. What remained of the cocktail was quite good—tequila-based, accompanied by a mysterious concoction in the traditional idiom of Istanbul. He comped me the drink, which seemed like a fair trade for having to wear part of it.Time to hit the streets again. I reemerged into the humid Turkish night and set my course down the steep hill. It was steep enough that if you took a tumble, you’d continue rolling until you spilled out onto the level street a half mile below. I was clearly in a hipster area. Every storefront had a shop, a cool one. There were lively bars, vegan kitchens, and The Pure Love Café. Groups sitting at tables spilled out from restaurants into the street. All the people were good looking and appeared dressed to attract mates. The street featured a modest strip of sidewalk, wide enough to comfortably fit my three leftmost fingers. Enabling a safe place for walking ranked relatively low among its priorities. Mostly it was dedicated to other things, like rubbish bins, cellar stairs, stray cats, their generously proportioned milk bowls, and scooters thrown onto the sidewalk as if abandoned by a fugitive who had escaped down a nearby alley. The texture of the street was a comely but treacherous cobblestone, so the entire thoroughfare was a sort of a mini obstacle course at ground level. The street lights were spaced just far enough apart that when your shadow died in front of you it resurrected behind. Scooters and cars whizzed by as if finding themselves fifteen minutes late for a meeting on the wrong continent. Being a pedestrian in the city requires a certain extra sensory perception for knowing when to be in the street and when to get off. Istanbul is a game of inches.The street dilapidated as I descended. It was no longer populated by hipsters, as it had been near the top, but mothers and aunties sitting outside while mending clothes and folding laundry. At length I found myself back on the main road, which I took in the direction of my hostel. I followed signs to an underground "tramvay" which proved to be a closed market, shuttered for the night. After a few subterranean turns and what seemed to be too far to just cross the street I began to fear I'd been trapped in another Moscow metro maze. Then I resurfaced right in the metro stop that I'd aimed for, where I promptly boarded the next tram. I had learned an important lesson from the Russians—always offer your seat to elders, women, and children. This was taking me far in Turkish etiquette points. I no longer needed to be waved off by elderly men on the subway, but actively offered my seat when they came aboard.When I got off at the stop by my hostel, I noticed a massive hole in the sidewalk where some men were working. It hadn't been there when I left. The men wore plaid shirts, jeans, and one was knocking back a beer (obviously, he was the supervisor). I'd like to think they weren't engaged in any officially sanctioned work but rather indulging in their Saturday evening hobby of amateur ditch digging.I went back to my hostel. In my room I met a young man my age, named Dylan, from San Francisco. He was clearly of a strain of human being known as West Coast Bro. I told him I was also from the West Coast, Seattle. West Coast people have a certain way of communicating with one another, as if everything the other person relates is a cause for minor celebration. The excitement just sort of leaks out. He told me he and his buddies had covered 16 miles the day before."Dude, nice!" I responded."The asian side is pretty chill," he told me "You should go.""Hell yeah, man."This is another thing about the West Coast. The most prized attribute of anything is chill. As in: man, that party last night was chill; I went on a date with a girl, and she was pretty chill, man; I failed that exam, but don’t worry, man, it’s chill. One of the primary reasons why I don’t fit in on the West Coast is that, at 98.8 degrees Fahrenheit, I don’t have an ounce of chill contained anywhere in my body. For example, I go on rants about how silly the notion of chill is. That’s decidedly unchill. But I put on a cool front with Dylan, not to alert him to my lack of chill. In this I achieved a level of success sufficient for him to invite me to hang out. “Hey man, Kevin and I are about to take some vodka shots in his room. Wanna come?”"Sweet!” I told him. “Maybe I’ll meet up later.” I didn’t plan to meet up later.I took leave of Dylan and went up for a drink at the rooftop bar. We had a view of Sultan Ahmet in the evening air. I met an Indian girl who worked as banker in London and a Slovenian professor of public health. We bullshitted for a while. I wasn't quite ready to retire for the evening, having spent much of it sitting at dinner. I went for a walk to take in the evening streets of old city Istanbul. It was not exactly bustling, but there were still people out, mostly in search of food and drink. Restaurants yearned for customers. Turkish men stood outside of their eateries and implored you to dine in their establishments. I'd like to think that if I were really undecided about where to enjoy my next meal that I might actually be swayed by their amicable inducements. I do love to be courted. I returned to the hostel bar, where my friends lingered. We bullshitted more, until late, like 1:30. The Slovenian girl took a look out the window and remarked, “That's an interesting view." Then I retired for the evening.The next morning I was eager to get going. I sprung up, showered, and went out in search of one of the handsome cafes I had passed the night before. I realized as soon as I left that I had no idea where anything was—the grand bazaar, which mosque was the Ayasophia, how to cross to Asia. About three blocks away from my hostel I equivocated for a moment, pacing back and forth as I changed my mind several times over. First I decided f**k it, just wander; then I noted how short of a time I had in the city and I should be prudent about how I use it; then I went back to the first mindset, how hard can it be to find the grand bazaar? It’s pretty big, right? Ultimately I about-faced and went back to the hostel. I pulled out my map and my food recommendations, noting the major landmarks and eating destinations. I had a cup of strong Turkish coffee while I deliberated, along with heavily seeded watermelon. I located the Grand Bazaar, figured out which mosque was the Ayasophia, developed a game plan for my transcontinental crossing, and picked out a breakfast destination. Time to hit the streets.Where Russia is fixed and inflexible, Istanbul is fluid and free flowing. The rules here are like the addresses, an approximation, meant only to get you in the neighborhood. I had begun to understand this the night before when I looked up the address for Mikla and found that it took me to the right block but didn't commit me to any building in particular. The same was now true for my breakfast spot. The Russians would, however, I think, be quite fond of the way the Turks lay out their streets. They couldn't possibly be more convoluted.At length I tracked down my destination in an enclosed market with several different food stalls. I called at the one serving Menemen. It was unclear where exactly the seating area ended and the kitchen began. I presented myself to a gentleman standing vaguely in the part of the restaurant dedicated to preparing food rather than eating it, and asked for some Menemen, please."Only one?"Yes."Please take a seat."That kind of protocol would never have flown in Russia. I still would have been waiting for attention from the waitress when, mere minutes later, I was delivered a bubbling cast-iron pan of egg, pepper, spices, sausage, and tomato, more spice red than yolk yellow. Turkish omelette. After setting it down, the guy took the lid off a Tupperware container, exposing about two whole loaves worth of bread. I eyed it, appreciating the generosity, but not sure what I was supposed to do with about ten times more bread than omelette, by volume. I also ordered a Turkish coffee. I soon realized that what I had at the hostel had not been strong Turkish coffee at all. That was a strong cup of American-style, brewed drip coffee. I had just forgot what strong drip coffee was like, since the Russians enjoy a rather lighter cup. This was the size of an espresso shot, served in an oriental ceramic set. It had the consistency of melted chocolate. The gradient of Turkish coffee starts as liquid and ends as solid. Instead of fork and knife, I used pieces of bread to scoop up the omelette. By the end of my meal I looked over and saw that the Tupperware container was mostly empty. I was immensely satisfied.Before I headed out from breakfast, I spread out my map onto the table. It was a physical copy I had obtained at the airport. I always pick up the free tourist map whenever I touch down in an unfamiliar city. I forgo Google Maps if I can help it. The problem with Google Maps, you see, is that you can never really be lost. It tells you where you are, so you never have to figure it out for yourself. Getting yourself unlost is the best way to quickly become familiar with the layout of a new city. And gaining familiarity with a city’s layout is one of the most efficient ways to gain a sense of intimacy with the place. This was a cityscape I wanted to get to know. I pocketed my phone, resolving not to appeal to its GPS-augmented maps.I set off in the direction of the Grand Bazaar on a circuitous route, for there was no other kind available. I quickly became nowhere in particular. I was not on any discernible path or route. Istanbul is laid out not as a grid but rather as the pattern glass takes when you throw a small rock at it. It’s as if the road-builders made only game-time decisions about where the road should lead as they were laying the foundations. If you set off down a particular thoroughfare you're just as likely to find yourself circling back to your present junction as going on straight ahead. There’s simply no way of knowing. The other thing about the streets of Istanbul is that you never know what you’ll find on them, but you can be pretty sure it will be some sort of informal commerce. If Paris is a moveable feast, then Istanbul is a permanent market. As I wandered—potentially in circles, I couldn’t tell—I wondered where all these textiles come from. There’s a seemingly limitless supply of cheap clothes, shoes, gadgets, bags, household supplies, and provisions of every nature. Whence the demand? Who, for instance, needs four hundred little girl’s wedding dresses? As my mind slowly returned from its absence I grew concerned with whether I would even know when I breached the Grand Bazaar. Everything I passed was a bazaar. All of it seemed pretty imposing. I wasn’t confident I’d be able to distinguish the minor ones from the Grand One. Eventually I discovered I had ambled in correct direction, and I strode in through an arch labeled GRAND BAZAAR, est. 1461.At once I was thrust into a sort of capitalist cathedral with high ceilings and densely packed rows commercial stalls rising toward the heavens like a downtown avenue of product-laden skyscrapers. The scale of it resembled the Sistine Chapel, had it originally been zoned for commercial purposes. Salesmen lingered at their stalls like doormen at a building. In the section I had entered they sold mostly familiar sartorial wares: knockoff Gucci, LV, jerseys from the major soccer clubs, that sort of stuff. They didn’t look to be much engaged in the act of selling. Mostly they stood there drinking tea. The tea was delivered by couriers carrying hanging trays that looked like one side of the scales of law. Many of the salesmen yelled to colleagues across the way, or shared quiet confidences with their business partners in the stall. Most of them were just sitting or standing idly, seeming to take it all in, or at least facing the right direction to do so.I perused a few different boroughs of the Grand Bazaar. There was one with lots of jewelry, shiny and brightly glaring. It was like walking through an intergalactic market hawking small star systems. There was another area, labeled the "Old Bazaar," that sold antiques, like lamps from which you could solicit the services of a genie. The comparatively modern bazaar offered an array of goods without any unifying theme: picture frames, chess boards carved from marble, ceramic plates, glass tea sets, and rakish canes that would seem apropos in the wobbly grip of an octogenarian pimp. Kitty-corner to the stall I looked at now was one with much the same wares—the same chess boards, the same tea sets, though here they were featured in conjunction with various spice jars and décors of an Islamic bent. It occurred to me that something seemed fucked up in the supply and demand system here. There's an awful lot of supply. Turkish economics must operate by different rules, I figured. On the other hand, I wanted all this s**t. It was beautiful and unreasonably cheap. It wasn’t like the flimsy, crappy knockoffs on offer in many such markets. But I didn’t purchase anything, mostly because I didn’t want to have to lug it around. Still, it made me think about the guy selling the stuff. That guy could stand in front of his stall every day for the rest of his life, make his pittance of Turkish Lyra per diem and sell only a handful of goods every so often. It didn’t seem right.As I continued my stroll I noticed a band of policemen: three guys in jeans and Nikes with Polis vests, one strapped imposingly with an AK-47 diagonally across his chest. This is not an entirely uncommon sight around the world, but it is still somewhat off-putting.It wasn’t until I chanced upon the borough of preserved food—with teas, dried fruit, and the like—that the dynamics of Bazaaro economics started to jibe. The supply and demand was amortized. The timescale was that of many years, not of now. It was the opposite of scalable and innovative, the prized economic considerations of the modern West. But it was sustainable, which though highly-touted in the West is a much more low priority distinction. I was struck with the realization that all this would continue to carry on after I left, as it had since 1461. The supply could sit there and the demand could wander in as it may. It wasn’t a simple function of this point in time. It left me with a deeply seated appreciation for object permanence, that things are there even when I’m not looking at them. The world continues to go on, whether or not I appreciate it. And I was sincerely grateful just to see it, even if momentarily.In sum I’ll give the Bazaar points for Grandness, as advertised. But truth be told I expected the Bazaar to be, well, more bizarre. Perhaps I felt it should be filled with turbaned snake charmers, or a well-suited James Bond escaping from a band of international criminals on motorbike, careening off a nearby roof to unsettle a table of civilians just about to sit down for a large family meal. I don't know exactly.It proved easy to exit. However, it was not easy to know where I had exited once back in the unruly constellation of satellite bazaars. I had no idea which direction I was now oriented. When I stopped to get my bearings I saw a huge mosque. Surely, I thought, this would give me a landmark by which to establish my position. Not the case. When I surveyed the area surrounding the Bazaar on my map, I identified no less than a dozen mosques which I could have been gazing at now. For all I knew, this one could've been too minor even to be included on the map.I soon discovered that all roads lead back to the Grand Bazaar. I needed to get the hell out of this area to have a hope at establishing my whereabouts. It took me mere seconds to become completely lost. I was suddenly out of range of the main market and ambling helplessly through a sepia-toned hedge maze of storefronts, delivery trucks, and product-strapped couriers. There were no landmarks and no visibility in any direction. There weren’t even any right angles. There were however half a dozen guys unloading a shipment of approximately seven tonnes of the same little boys underwear. At length I found what seemed a promisingly distinctive landmark: a stately building with a plaque labeled ISTANBUL LISIPI. After a bit of scanning I found it on my map. I appeared to be situated on a street that led directly to the main drag. Nope. I ranged up and down the street, trying both directions, but it refused to spit me out anywhere besides nowhere in particular. I was totally lost again. By now I had made the worthwhile discovery that only sixty percent of the streets were on my map, which was already packed with detail. Only about twenty percent of the included streets featured names. When finally I found the main drag I had been searching for I pieced together post hoc from street names that I had been looking at wrong Istanbul Lisipi. I had been at Lisipi Zirkek, not Lisipi Kiz as I had suspected. Of course.I headed back toward my hostel for a reliable toilet. I found a Starbucks along the way and contemplated a cold coffee. This is something that the rest of the world has yet to figure out—when it’s hot, it’s nice to have the option for an iced coffee or a cold brewed coffee or whatever. Starbucks is the only global institution which reliably abides this philosophy. Also, Starbucks, like me, is from Seattle, so there’s an ounce of hometown pride involved in the process. I have the authority to inform the barista, “I’m from Seattle, so I really know what I’m doing here.” I'll often congratulate the manager on everything being up to snuff. At any rate, the queue was too long, and I desperately required the services of that toilet.Once relieved and back on the street, I realized that I expected Istanbul to have more smells. Even the roasted corn purveyed on the sidewalk is mostly scentless unless you get a really big snootful. I sort of imagined there would be an ever-present light dusting of za’atar or ras el hanout, like Turkey was actually located inside an oven cooking something exotic and seriously delicious.Speaking of seriously delicious, I decided to get some ice cream—something to tide me over until I made my way to Asia for lunch. I fetched up at an ice cream stall, where the gentlemen was engaged in serving a family of a mother and four little ones. Whereas the service of ice cream in the US involves a dim-witted, pimply eighteen-year-old scooping from one of thirty-one barrels and inquiring as to whether you'd prefer a sugar or a waffle cone, Turkish ice cream is served with a demonstration, like a hibachi chef at Benihana. This guy had flair. A magnificent mustache, too. He stood at a cart with a refrigerated cavern housing four barrels. The cones were stacked in a leaning tower on the side of his cart like a human-sized scimitar. Above the ice cream man were bells that he’d swat at deftly and rhythmically with his rapier. In his other hand he held not merely a scoop, but an ice cream spade. He served each child individually. I watched him start the little girl off with a cone on which he dolloped a scoop of pink ice cream. Then he thrust his rapier toward the little girl, who would recoil and giggle. While she was distracted he stole back the scoop he had just moments before conveyed to her. This stirred in her brief consternation followed by more giggling. Thus continued a cycle of dolloping, swatting bells, giggling, stealing, thrusting, and more giggling, until the girl had a cone piled high with four colors of ice cream. She was immensely gratified. As the family left still giggling, the man asked me, “Do you want all four flavors?” His voice was about an octave higher than you’d expect for a man whose upper lip was part wildebeest. “Yes, please,” I told him. My presentation was less elaborate, as I was clearly of a more esteemed clientele than his previous patrons. Thankfully, he still smacked the bells a couple times with his rapier. Then, just as he handed me the cone he upended it, and pretended to drop the ice cream. He performed the act so convincingly and with such conviction that my heart dropped and hit the floor at approximately the same time as the cone would have if he had actually dropped it. I giggled like the little girl. Getting Turkish ice cream, I noted, was one of best decisions I’ve ever made.As I gummed down my ice cream—it was chewy, flavorful, and unrepentantly delightful—I walked past the Sultan Ahmet mosque situated next to my hostel. I reflected on its grandeur, a sort of fractal monolith. Buildings were much better when we built them for God.I descended the hill on the other side of Sultan Ahmet, headed vaguely in the direction of the famous Ayasophia. I watched as the Bosphorus river shimmered in the distance, like the eponymous cymbals. It was a stroke of brash, spangled sapphire in the otherwise dusty cityscape of Istanbul. I thought I was on a street that would take me directly to Ayasophia. I wasn’t. I intended to cut smartly across the residential hillside, but instead I ended up at the bottom of it on an arterial street that more or less circumscribed Istanbul where it meets the water. I walked along that street. Clearly I would make it to Ayasophia eventually if I just stayed on this street. I spent forty-five minutes walking along, at first admiring the shimmering Bosphorus but then realizing that it was about high time to ask where the f**k this mosque was. How the hell do I get there? I knew I was getting close because I had to pick my way through a kilometer long queue of idling tour buses, their drivers napping in their vans. I still couldn’t see anything of significance. Impatiently, I glanced at Google Maps. I didn’t feel as though I was on the verge of becoming unlost. When at length I found my way there, I became confused. That’s it? I thought to myself. There was no real sight, just a mosque. There are mosques every seven or eight steps in this city, so that’s not exactly a big deal. It wasn’t even large. I guess its esteem derives from the fact that it is exceptionally old. As I scrolled unromantically through Google Maps to see if I was indeed missing anything, I realized that I hadn’t even been looking at the famed and idyllic Bosphorus river, as I had thought. It was actually the Marmara Sea. I stormed off, incredulous that I had gone to such trouble just to ogle at something so underwhelming. I later discovered that I had not visited the Ayasophia but the "little" Ayasophia, whose diminutive I had failed to notice. Totally different site. At any rate, I was ready for a new destination. I was ready for my transcontinental crossing to Asia.I gambled that a bus could take me along the waterfront to the Eminönü ferry terminal. I didn’t know that it would. But it seemed a good bet, since I was on a main drag headed toward a central location. I walked along but there were no bus stops. Magically, as with Catbus bounding out of the darkness in My Neighbor Totoro, a bus appeared with the word Eminönü on top. I waved the bus over, it stopped, and triumphantly I stepped aboard. Not only did it drop me at the intended ferry terminal, but I realized quickly that I was about a manhattan block away from my pide recommendation. I knew this would give me the strength necessary for my transcontinental voyage. Pide is essentially Turkish pizza, but greasier and meatier and therefore better. It comes in an elliptical shape, with a folded galette shell. It’s like a pizza crust orbiting a galaxy of meaty, saucy goodness. I happily inhaled a full serving before setting off for Asia.I had no explicit destination in Asia. My plan was just to get on a ferry and see where I ended up. There were three ferry terminals, all with vastly different destinations, spanning multiple continents, though I couldn’t quite tell which one went where. I boarded the one I evaluated to have the highest probability of terminating in Asia. I hoped at the very least it would end up somewhere still in Turkey. I boarded the maritime vessel along with six hundred of my closest Turkish friends, and together we set sail for I knew not where. I was one of the last aboard, as I had more or less hopped on whichever ferry left soonest. There was precisely three quarters of a seat available when I got on, and I wedged myself in on the top deck next to some Turkish youths. We took a sharp right out of Eminönü, back along the waterfront where I had taken the bus from Ayasophia. I looked at the hill of Istanbul from the water. After about thirty minutes the boat docked. I went down to the gang plank to discern whether I was at a decent location to disembark. I stood there while the boat’s ramp met the dock. No one got off. Several hundred new passengers stood in wait to pile on. I had no idea where we were, or where this boat would go next. I asked a few people around me—"Excuse me, where are we?" Everyone’s reply was uniformly unhelpful, "Sorry, no English." I equivocated, then at the last second I jumped ship right as boat was kicking off. Good thing, too. I believe the boat was going on to Beşiktaş, back in Europe.I had made it to Asia. But before I got to exploring I needed to make arrangements to get back to Eminönü. I couldn’t afford to be stuck in Asia and miss my flight. Luckily, the ferry official standing in the vicinity of the terminal was able to direct me to the proper concourse where I found the schedule. There were ferries back to Eminönü every twenty minutes. Perfect.It was time for a quick jaunt around Asia, a sort of warm up lap before I headed there in earnest. In front of me was a grey and sprawling business district along the water. The action clearly was located on the hill behind it. I ascended. Immediately, I was struck by a feeling of recognition. I was in Hong Kong. It felt to me like an Asian San Francisco, built on a hillside, with brightly lit storefronts catering to an amalgam of eastern and western sensibilities. There was an idiosyncratic flow to people’s movement, also as in Hong Kong. They move with the same purpose they do in West but on the madhouse, strewn-about streets of Asia: Manhattanites in a maze. I wandered into a used bookstore, the delightful kind where the proprietor values books more than organization. He delivered me to the English language section, and over-explained to me how the system worked. I appreciated the earnestness, but I had ascertained everything I needed to know pretty early on: here are the books. At any rate, the Turks must be avid readers because they have a s**t-tonne of book stores. I called afterward at a hipster coffee shop. They had cold brewed coffee in a carafe lingering in a space of frigid clime. Amazing.I sat outside and listened the conversations of the other patrons. They were all conducted in Turkish. As I matched words to menu items, I realized that spoken Turkish words begin the way I expect, then terminate in something completely indecipherable. At length, I descended back to my port-of-call for a late afternoon trip from Kadıköy, which I learned was the name of the terminal, to Eminönü. I sat atop the ferry in the dusky light of Istanbul.Eventually I arrived back in Europe. Then I headed to the metro, almost embarked, but decided against it in favor of one more stroll through the streets up to the hostel. At a three way intersection I saw a pavilion with mini chairs and tables, oriental table clothes, and these tiny Turkish teas I’d been seeing all day. I wanted one. It was perfectly positioned to watch the people traffic, too. Strong black tea in a glass three inches tall. Slightly more than a generous shot glass. I repaired back to the hostel bar just in time to watch the evening's soccer match.It was five, or just after. I looked out over Sultan Ahmet. Then a noise. Let me just say, there is nothing more exotic than the five o’clock call to prayer over the loud speaker in a Muslim city. It is the most non-Western sound in the world. It sounds to naive (and potentially blasphemous) ears like a sitar player drunk on a far eastern spirit, crooning a love song you'll never know the story to. It continues for just about ever. The cadence is such that it dies down, and just when you forgot about it, begins blaring again at the highest register, making the descent all over again.There was one last stop on my Turkish agenda: Asmalı Cavit. It is an eating establishment located by Mikla—by now feeling like an old haunt of mine—and serving hot and cold meze. When I presented myself to the maitre d’ I inquired about procuring a seat in the restaurant. “Inside is complicated,” he told me, enigmatically. Then he brought me round to an adjacent corridor, which was filled with white-clothed tables. This area was less complicated. I could take a seat toward the back, if that was fine with me. Happily, I accepted. The corridor was terraced, so there were three levels of diners. Since I occupied the furthest back it was also the highest and most regal. I wouldn’t even have to leave my seat to make my usual rounds of inspecting what everyone else is eating. When the waiter approached me I confided in him that I wasn’t sure what to order but I wanted lots. He required no further information. “I’ll bring you a plate of cold starters.” I’ve never felt so understood. As he turned to submit my order I called out, “Wait!”“Yes?”“I’ll take an order of Raki, please.” Turkish absinthe.“With water?” he said, and raised an eye brow.“Sure,” I acquiesced. I wasn’t sure how one was supposed to take Turkish absinthe, so I went with the house recommendation. The Raki came out swiftly. It was served as a triptych. There was the shot-glass worth of absinthe, a tall glass filled with ice, and a small a pitcher of cold water. I set to work on my build-your-own Turkish cocktail, dumping the absinthe over the ice wholesale. I settled on a portion of water somewhere between my masculine inclination for neat spirits and the rather large volume the glass would contain. Of a sudden, the concoction turned ghostly white—chemistry meets conjuring. I took a sip. “Jesus Christ!!” This seemed the only handle by which my mind could grasp the experience. The drink felt like a swift kick to the nuts, but it happened where my face should have been instead of further south. I ventured another sip. Another audible “Jesus Christ!!” was the only response I could produce. There was something eminently realistic about imbibing this drink, like reality shone through with startling clarity after every intake. Two sips in, I could feel clinically interesting effects come on. I tried to recall whether I had passed any banks on the way up here, and I flirted with the idea of sticking them up. Just as I remembered I forgot to bring my pistol, my cold starters came, a plate of delicious mysteries. I was filled with a child’s wonder as I surveyed a landscape of variously colored and textured entities I knew nothing about. I stuck them in my mouth to learn more. The servings resembled what you’d find in the prepared section of your local deli, but it was as if they were assembled by a martian who was given a slate of fresh earthly ingredients and a keen incisiveness for eliciting delightful gustatory experiences. This alien had none of our usual prejudices about how food should look or be combined. There were spicy little green beans (actually seaweed), fava beans, spiced tomato paste, all with a vibrancy and color palate that felt at once exotic and lucid. I took another cool hit of Raki-inspired reality. “Jésus Cristo!!” It came out in Spanish this time.I took a break from the plate and surveyed my surroundings. I cast my gaze skyward. There was no sky, it was simply the interior façade of an apartment complex. I was seated almost in the inner courtyard. I dispatched with my food much as a dog chows down on her bowl, though with the addition of much happy and rewarding experimentation—“what if I dipped the seaweed in the tomato? Exquisite!” When I was finished and ready for another go-around my waiter was nowhere in the vicinity. I searched around for him, but all I could see were the goblins hanging from the AC units of apartments above and the other patrons in the restaurant wearing grass skirts and dancing the hula in unison. I made visual contact with the waiter from across the room. I gestured that I was ready for the next round. He made a circular motion with his hands and mouthed the word next. I nodded. He gave me the thumbs up and left, never to be heard from again. The goblins must’ve got him. I sat patiently for about twenty minutes before getting up, collapsing like a felled tree, dusting myself off, and inquiring with the only remaining familiar face—the Maitre D’, he who spake of complicated matters—about whether I had an order forthcoming. “No,” he told me politely. I told him I'd like to fix that. I ordered the lamb chop, which I had been eyeing. Then I added, “I’ll have another plate of starters, too.” What I had meant to convey was that I’d like a different plate of starters—a martian landscape as mysterious as the first, perhaps sweltering this time. I thought since my terse order had been so deftly intuited the first time around, I’d be just as lucky the second. I wasn’t. I got the exact same plate of cold starters, which I still wolfed it down, scattering bits of kibble across the white-tiled kitchen floor. I paid the reckoning, then at the moment I reached for my last dose of absinthe I was sucked into it, like a flushing toilet, and all at once found myself back at the hostel. It had been a Portkey.Intrigued by this newfound form of transportation but otherwise undaunted, I collected my bags from Cheers and bid farewell to my friends, Ahmed and Sinan. “Later, man!” they called as I scooted out along the cobbled streets of Istanbul to grab a train back to the airport.I took a seat on the train—old men, women, and children be damned. I pulled out my phone, connected the train’s Wifi (yes, Americans, even economically imperiled developing countries offer this service now), and began to watch the second half of a World Cup game, Portugal versus someone. As I streamed the match, I saw the white-mustached Turkish gentleman next to me eyeing my screen, surreptitiously, as one eyes a dirty magazine tucked away in the far corner of the rack. I inclined the screen toward him, a gesture of international goodwill. He nodded in appreciation, and together we gazed at the figures jaunting around on the otherwise verdant illuminations of my phone. Moments into our shared and intimate viewing experience, the Turkish man leaned in to share a confidence.“Beşiktaş is number one team in Turkey.” He gave me a wide smile. “Beşiktaş is my team,” he clarified, pressing a thumb to his chest and then an index finger distantly toward, presumably, the glorious municipality of Beşiktaş.“Oh?” I said, impressed.Then he pointed at the screen, “Pepe plays for Beşiktaş.”Pepe is a Portuguese defensive stalwart. He is one of Portugal’s most internationally prominent players, after Cristiano Ronaldo. Not only that, the man relayed as further intelligence: the Beşiktaş outfit also boasts among its numbers Ricardo Quaresma, who is a less distinguished footballer, but notable as one of the few Portuguese players who doesn’t identify under a mononym.“Oh, wow,” I intoned, convincingly, as if playing an Owen Wilson character.This Turkish-American connection via the Portuguese pleased us both and we sat there in happy silence for a few minutes. Then he retrieved his phone from his shirt pocket. He scrolled through and offered me a picture of him and his daughter at a game, indicating that this was Beşiktaş. “This is very nice,” I said. In return I offered a picture of Haily and me at our Portugal game in Russia and explained how I had actually been at World Cup before coming to Turkey. The man was keen on this information, as of course he was, because Beşiktaş is technically in Europe.When his stop came we parted as friends, as two men who had just before been strangers and in the intervening moments shared with one another intimate experiences held closely to our hearts and connected on a deeply-felt, fundamentally human level, which only an event like the World Cup brings out. Soon the train pulled up at the airport terminal. And as I hopped off the train I reached into my jacket pocket where I felt the smooth surface of a foreign object. I looked down and pulled out a manila envelope. It was stuffed with reams of neatly wrapped, bank-marked two-hundred Lira notes. “Now where do you suppose these came from?” I said to myself, depositing them furtively back into my pocket and making my way through the automatic doors of Istanbul’s Ataturk airport.I got to the airport at 11:30 PM for my 1:30 AM flight. The muslim girl at the Turkish Airlines check-in counter greeted me cheerfully. I handed her my passport. She banged away on the keyboard as airline clerks do—about a thousand clicks for what you imagine can only be about a dozen bits of information. Then she pulled a phone up to her ear and made a call. It wasn’t a short call, either. Not a good sign. She was speaking in Turkish, but I could make out the word “standby.” My stomach dropped. This had happened to me once before, in Mumbai. I had booked an intercontinental flight (on Air f*****g France, for the record), which was slated to depart in the wee hours for Paris en route back to America. There had been a tinsy miscalculation, and the doggedly optimistic algorithms at Air France had, unfortunately, unexpectedly, inexplicably, overbooked the flight. I was one of a handful of ticketed passengers denied entry. As you can imagine, I wasn’t happy. But as you also might be able to imagine, there were people who got more heated than I. One guy started yelling at the poor Indian girl behind the desk, “You can’t DO this to me! Do you know who I AM? I have somewhere to BE!” She did her best to assuage him. At first I understood his rage, empathized even, at least in the sense of mirroring his emotion. I thought he was a douchebag for yelling at her, sure, but I understood where he was coming from. He continued in this vein for tens of minutes. “Where I have to be is IMPORTANT! And I am getting on that PLANE!” Eventually I couldn’t watch anymore, because he was taking his anger out on this girl who couldn’t do anything about it. “Do you know who I AM?” He yelled at the clerk. “Yes, fuckhole we all know who you are,” I chimed in. “You’re a pompous, self-important, poorly-adjusted jerk. So just sit down and shut up like the rest of us.” I didn’t actually say that to him. But I did intervene and attempt to soothe him, which worked and the girl shot me a look of sincere gratitude.Anyway, the muslim girl on the phone had still not addressed me directly. She went over to her colleague for a brief conference. Then she returned and told me to follow. We went over to another counter. She consulted again with her colleagues in Turkish. After they reached a verdict, her colleague printed me a boarding pass. The girl handed it to me, smiling, and said, “Your gate is not open yet, but you can go through customs.” I looked down at my ticket.“Is there a problem?” I asked. Where my boarding pass should’ve had a seat number it just said “JMP.”“The flight’s overbooked,” she told me. “Just wait at the gate until everyone else is boarded. Then see if you get on.”While I’d been waiting I had noticed a sign that said you should request a compensation brochure in the event that you’re bumped from a flight due to overbooking. I requested one.“I don’t understand,” she said, suddenly not an adept English speaker.“Brochure,” I said, pointing at the sign.“No brochure,” she countered. “You’ll be fine.”I gave her a blank look for three silent seconds, then dismissively rolled my eyes at her and huffed off. As I walked away I thought about how that wasn’t a very nice thing of me to do and, reminded of my time in Mumbai, turned back and yelled, “Do you know who I AM?”I was in the throws of uncertainty concerning one’s destiny that only a waylaid transcontinental flight can bring on. I threw down my bags at the gate I was slated to fly out of and took a brief leave of consciousness, which was the most productive thing I could bring myself to do. When I awoke I was still marinating in qualms about the stochastic nature of my flight assignment—would I be able to get on another flight? Would I have to go back into the city? Would Sinan and Ahmed take me back? Of course they would, I assured myself. But it didn’t help.As the seating area around the gate filled up, I started to see them—white Africans. They were headed to Johannesburg, like me. They were speaking Afrikaans. I would’ve found this very exciting if I weren’t so nervous. One by one I watched each of them be graciously accepted onto the plane. Once the great throng of people had boarded the plane, I presented myself at the counter to be installed into any unclaimed seat. They said they were still waiting for a few passengers to trickle in. I took a half step away from their desk and tried to put on a patient face as I waited. Joining me in hoping that the stragglers had succumb to some unfortunate scenario were a couple of backpackers and an asian girl, with tattoos, in her thirties. We shared brief commiserations. A pang of kinship shot between us while resting in the clammy and masculine hands of Lady Fortuna.“Hope we get on,” the Asian girl offered to me.“Yeah, me too,” I replied.A family with two small children came running through the terminal, waving their tickets, and petitioning the agents not to close the door just yet.Then as the doors were closing, in dramatic slow motion, the clerks went bang-bang on their keyboards and out popped a fistful of boarding passes. They presented them to me and the two backpackers. They told the Asian girl there was no room for her. The three of us gave our comrade a doleful look as we were ushered down the runway. I wished her luck. Then I promptly forgot about her. For me, this was a happy occasion. I was on my way to Africa.Next Episode:Thanks for checking out Season 1 of Notes from the Field. If you’ve enjoyed it, please consider becoming a premium subscriber. I’m trying to do more of this kind of travel writing in the future. But as you can imagine, it’s hard to have these kinds of experiences while also holding down a job. Your subscription goes a long way toward helping me to do that. Use the link below, and you’ll get 50% off an annual subscription. Thanks! This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit codykommers.substack.com/subscribe

What's it like working at not one or two but multiple Michelin-starred restaurants? How do you gain experience in the restaurant industry? How can podcasting help tell important stories? How are high-end restaurants handling the impact of COVID-19? Listen now to find out and more!  Arnold's website/podcast: https://withwarmwelcome.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/careerbites.ohmaneats/support

Wobbly, Moth Cock, Dinky Mirage, Deathwish Jazz Octet, Eternal Showers, Magic From Space, Ahmedou Ahmed Lowla, C. Lavender, Moon B, Robedoor, Maitre D, Oariana, Mu Vonz, and Charles Bronson.

Wobbly, Moth Cock, Dinky Mirage, Deathwish Jazz Octet, Eternal Showers, Magic From Space, Ahmedou Ahmed Lowla, C. Lavender, Moon B, Robedoor, Maitre D, Oariana, Mu Vonz, and Charles Bronson.

This week on Superman: The Animated Podcast, I talk about S02E06 – Identity Crisis. Curt Geda as the director, writers for the episode are Joe R. Lansdale, Paul Dini, Bob Goodman, Alan Burnett, Hilary Bader and Stan Berkowitz. In this episode - Clark encounters a clone of himself who decays into a flawed version dubbed Bizarro.The episode stars Tim Daly as Superman/Clark Kent/Bizarro, Dana Delany as Lois Lane, Clancy Brown as Lex Luthor, Lisa Edelstein as Mercy Graves, Robert Ito as Dr Teng, ohn Rubinow as Helicopter Pilot, Joe Lala as Maitre D’, Kendall Cunnimgham as Tommy, Ryan O’Donohue as Boy #1 and James Patrick Cronin as Boy #2. You can find the podcast on Podbean, Apple podcasts, Google podcasts, the Podcast app, Castbox, iHeartradio now on Spotify.You can find us on Social Media:Facebook: www.facebook.com/themword81 Twitter: www.twitter.com/SupAnimatedPod Twitter: www.twitter.com/themword81 Website: www.themword81.com Email: themword81@yahoo.com  

The gang are back home in Eban’s Netherota Studios. Andy Kindler & J. Elvis weinstein of Thought Spiral podcast drop in and talk about Jewish humor, aging & more. Jackie is the Maitre’D. Crissy is a server. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the guys talk about Mind Hunters, haunted houses, Xbox Game Pass, Star Wars, the Best Man, and much more! This episode is dedicated in loving memory of James Anthony Ratcliff 7/13/88-10/6/19 Listen as Lucas, Patrick, Marc, and Ronnie also talk about videogames, TV, movies, sports, but most importantly, life...the greatest and most difficult game of all. And you shouldn't go at it alone, so we are gonna do it with you on this fine morning. 0:00:00 - Intros 0:02:27 - Ronnie's Week 0:11:45 - Patrick's Week 0:26:15 - Lucas's Week 0:42:09 - Marc's Week 0:57:13 - Topic of the Show - The Best Man 0:59:38 - Patrick's Best Man 1:07:22 - Lucas's Best Man 1:14:03 - Tracis Popsicle's Best Man 1:16:38 - SHPLIG's Best Man 1:19:30 - Ronnie's Best Man 1:23:35 - Marc's Best Man 1:29:27 - Maitre D' of Honor and Toasts 1:36:26 - Wrap up. Find us on all podcast services, YouTube, social media (see below) 1:37:52 - Marc's additions to the Good Morning Guys Morning Playlist, and maybe an after credits scene..... NEXT WEEK IS......a topic from the Community! Twitch Channels: www.Twitch.tv/HollywoodBones www.Twitch.tv/Musique829 www.Twitch.tv/MisterPastorHam www.Twitch.tv/thegoodmorningguys Lucas Ham Swisher @mttgbrazilteam Patrick Novosel @novabeyond Ronnie Johantges @RonnieJohantges Marc Boucher @Musique829 @TheGMGPodcast on Twitter Leave a voicemail at 929-464-4897 or 929-GMG-Guys The Good Morning Guys on Facebook Somewhere on Instagram YouTube, Spotify, iTunes, SoundCloud, GooglePlay, etc. Discord link: https://discord.gg/sD3zkfG

This is Lite Loops #4 (Ft. Maitre D)

Peter arrives at the Restaurant Constellation for his date with MJ. GUEST: Sam Gasch Email: contact@spidermanminute.com Follow us on Facebook and Twitter Join our Listener Group: Spider-Man Minute Friendly Neighborhood Listeners Support us on Patreon and listen to the Weekend Bugle!

You and the dining room manager or head wait staff need to be dialed in to each other. Take that responsibility from the organizer who has a million other things to do, and you will be golden. Your floor responsibility is now MUCH more involved that the mic...but THIS separates you from everyone else and will earn you the reputation you need to progress.   Good rep with dining room managers will go a long way in the MC networks. "You and the Maitre’D", coming this Monday!!

7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis. In 2010 with the help of 3 partners and approximately 20 investors, Davis founded Farmhouse Tap and Grill. The restaurant didn't take long to evolve into the Farmhouse Group, which today consist of 5 unique concepts and 7 locations with the addition of El Cortijo Taqueria and Cantina, Guild Tavern,  Pascolo Ristorante, and Bliss Bee. The restaurant group also runs two catering operations. Show notes… Favorite success quote or mantra: "If the only thing separating you from success is effort then you have no excuse." In this episode with Jed Davis we will discuss: Early mentors The lack of appreciation given to staff Getting to know the people who work for you/with you The importance of working harder than everyone around you How to deal with unruly customers Being successful in a small market Becoming a person of value Boot-strapping a new brand/restaurant Business plans The importance of having advocates in your community Adapting to an evolving market Sourcing product locally Catering Delivery Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Charisma What is your biggest weakness? Remembering people's names What's one question you ask or thing you look for during an interview? What are you looking for? Why do you want to work with us? What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't ever let anyone outwork you What is one uncommon standard of service you teach your staff? Find one way to do something else for every guest that their not expecting What's the one thing you feel restaurateurs don't know well enough or do often enough? Thank their employees personally What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast 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? Owning a restaurant is an opportunity for many more than three reasons..... Contact info: The Farmhouse Group website 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 Jed Davis 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!

Here’s something that we should all be thinking about - being one’s authentic self. One's interaction could make every difference and even open a new opportunity. A former Maitre D' or "anchor" at the iconic Four Seasons Restaurant in New York City,  Taylor Delk joins chef and author Rozanne Gold to share the unusual story of how they met and discuss perseverance and being determined, passionate dedication and working hard in the food business, how parents can each impact you differently, and the idea of embodying the concept of hospitality.  

Throwing down some Non traditional family gathering wines with the one and only Robert Pratt, Maitre D of Thomas Keller's The French Laundry in Yountville, California. Get some PRO tips from the ultimate service guru & some tasting notes/ pairings of my favorite off beat holiday wines!   Wines we tasted:   2017 Cirelli, Anfora, Colline Pescaresi, Trebbiano d'Abruzzo 2015 A Los Vinateros Bravos, Volcanico, Itata, Pais 2017 Domaine des Terres Dorees, L'Ancien, Vielles Vignes, Beaujolais, Gamay 2017 Meinklang, Nacht, Burgenland, Austria, Pinot Noir

In early 1970, Booker T Jones was on sabbatical in California having grown disillusioned with confines of Stax Records and Memphis, when he heard the Beatles’ latest effort, Abbey Road. So moved was he by the Beatles’ genius and daring, that he sat down and drafted his own Memphis-style tribute to the group. The album, released later that same year, is titled McLemore Avenue, after the street where Stax’s studio and headquarters were located. This week on BSC, we have Memphis’ very own Booker T and The MG’s tribute band, The Maitre D’s, performing McLemore Avenue from start to finish in a performance captured on the cutting room floor of Studio A at the Stax Museum of American Soul Music.

Ariadna Peretz, a matchmaker from Maitre D’ate, talks to us about the difficulties of dating in Hong Kong. She gives advice on deal breakers in relationships and why we might need to rethink them. Ariadna discusses coping with rejection, flirting skills, icebreakers for first dates and why ghosting is a no no…….mostly. She explains her role as a matchmaker and how matchmaking can work for many people. We explore how the landscape of dating has evolved since the creation of smart phones and dating apps. Ariadna also kindly rates all of Jules’ Tinder photos and gives her some personal dating tips that she can take away with her from this informative and hilarious discussion. For any singles out there, this podcast is not to be missed.  Maitre D’ate: http://maitredate.com/ Please visit my Patreon page if you would like to sponsor the production of Hong Kong Confidential Podcast. I have many great rewards to offer my supporters. Thanks for taking the time to check out the page https://www.patreon.com/hongkongconfidential?alert=2 Email: jules@hongkongconfidential.net Webpage: www.hongkongconfidential.net Network: https://www.auscastnetwork.com/home/hong-kong-confidential Facebook: https://www.facebook.com/hongkongconfidential/ Twitter: www.twitter.com/juleshannaford/ Instagram: https://www.instagram.com/hongkongconfidential/ Subscribe on Apple Podcasts, Spotify, Stitcher, YouTube and anywhere you find your podcasts. Sponsored by Teresa’s Turkish Towels https://hkturkish.com/   Support the show.

In this episode, Jack and Dave discuss “The Maitre D’” played by the patron saint of NEOZAZ, James Hong. “Cartwright!” Seinfeld in Character is made possible by the generosity of our Patreon supporters. To learn how you can help support all the work we do at NeoZAZ and get access to Patreon exclusive content, please visit our Patreon page at: https://www.patreon.com/neozaz. Get all the latest from NEOZAZ from our social media pages: Follow NEOZAZ on Facebook. Follow NEOZAZ on Instagram. Follow NEOZAZ on Twitter.

It's a ruddy buffet. Join your Host and Maitre D, Alex Lynch, and the 'All Glory' team as they gorge and guzzle on the facts, furores and fascinating retro trends of FOOD AND DRINK. Tom is in charge of the Food, Charlotte is on Drink duty, and everyone appears to be making a scene. Special guests: Alison Thea-Skot (Newsjack / FA) and Fraser Millward (BBC Three). Music by Herma Puma & Crespo / 'Beach Party' by David Szesztay.

True hospitality is in many cases a lost art.  Generations ago, gas stations would wash your windshield and check your oil and restaurants would thrive by providing exemplary service.  You would be greeted at the door by name, the host would take your coat, seat you at your favorite table and the owner or Maitre’D would make sure that every aspect of your dining experience was unforgettable.  What happened to this type of service? Chef James Clary has owned and managed many  fine dining restaurants and one of his secrets to success was treating every guest as if they were the “most-important” guest, even when his restaurant was a full-house.     Listen as the Chef and I discuss why so many restaurants in the hospitality business are missing the hospitality.

Between 1975 and 2010 the style of gourmet dining, in America and beyond, was transformed. Increasingly, restaurants of ‘fine’ dining incorporated food, décor, and other elements previously limited to the ‘casual’ dining experience.  The celebrity chef, working in an open kitchen, took over from the Maitre D as the most important player, and in many places starched white tablecloths gave way to scrubbed wooden tables.  Innovation, experiment and diversity (rather than the long established rules of French cuisine) have become the order of the day. In this podcast Eric Lemay talks to Alison Pearlman, author of Smart Casual: The Transformation of Gourmet Restaurant Style in America (University of Chicago, 2013). It first aired on the New Books in Food channel of the New Books Network . The gourmet experience, of our imagination - an elegant restaurant with a single candle flickering at the center of a luminous white tablecloth,  a quartet playing somewhere in the background, a waiter slipping a perfectly plated appetizer of escargot before you, which you proceed to nuzzle out of their shells with silver tongs and that dainty fork  -  has changed. It was, perhaps, when Food & Wine magazine declared Roy Choi one of its “Best New Chefs” of 2010 for the food he was serving up in his Kogi BBQ truck, that this sea change in our idea of gourmet eating was confirmed. And that’s the very change that Alison Pearlman explores in her book, Alison describes a gourmet experience “replete with eroded hierarchies and pointed style contrasts, convergences of haute and ordinary.” And, of course, food trucks - they may have started in Los Angeles, but as she points out, they have spread much further.  For example, London street food  is cause for foodie celebration and serious London foodies can be found standing on the windy embankment of the Thames eating a pulled pork roll at the The Real Food Market on the SouthBank.  And do listen to Kieron Yates brilliant podcast, The Best Burger in the World? about a food truck in Paris. In a keen investigation of every element of the dining experience, from menus to molecular gastronomy, Pearlman’s book reveals the surprising nature of what fine dining means for us today.  

En av tre Maitre D som coachar eleverna som kommer att servera under Bocuse d´Or är Mercedes Bachelet. De hon samarbetar med är Agnes Ek Stormgard och Daniella Illerbrand. Lite fakta om Mercedes, 14 år gammal började hon arbeta på restaurang i Uppsala, restaurangchef vid 20 års ålder, sommelier utbildad vid Restaurangakademien. Erfarenhet av jobb Mathias Dahlgren Matsalen, startat upp restaurangverksamheten på Hotell Nobis vid Norrmalmstorg, och har varit restaurang- och driftschef på restaurang Le Rouge i Stockholm.

On today's THE FOOD SEEN, John Winterman, Maitre D' of the 3 Michelin Star restaurant Daniel in New York City, stops by to explain exactly what a Maitre D' does. Literally meaning “master of the”, John oversees the waitstaff, manages the dining room, handles reservations, and in all, is there to ensure customer satisfaction. He's also a certified sommelier, an expert in artisanal cheese, and quite a dashing fellow. “I like the idea of working for the eccentric chef-owner”, John Winterman, Maitre D' of Daniel