Podcast appearances and mentions of Massimo Bottura

Co-host Devina Divecha sits down with Chef Sara Aqel, who recently won Best Chef in the One Knife Category for her latest venture, Dara Dining. Chef Sara has worked at the Burj Al Arab and at Torno Subito with Chef Massimo Bottura. She then went on to become chef de cuisine at Fi'lia which received a Michelin Bib Gourmand and a place in Gault & Millau within just a year of its opening. She talks about her journey leading to Dara Dining, and shares a lot of actionable advice for anyone building a career in F&B.

In this episode, Kimberly and Tommaso recount their visit to Modena, Italy. They describe the city's attractions, from balsamic vinegar to Ferrari. They also discuss travel safety tips and the upcoming changes to the podcast schedule. Key Points: Podcast Schedule Update: Beginning the first Wednesday of April, the podcast will switch to two episodes per month for a few months. This change is due to scheduling constraints. Travel Safety Advice: Travelers to the Napoli area should be aware of recent earthquake activity. Visitors should note the location of their country's consulate. A grab-and-go bag with essential documents is recommended. Recent heavy rains caused flooding in Florence, Pisa, Lucca, and parts of Emilia-Romagna. Modena's Centro Storico: Kimberly and Tommaso visited Modena, known for its balsamic vinegar and Ferrari. Kimberly recalls fond memories of buying balsamic vinegar during her time in Milan. The city was decorated for Christmas, with a unique style of lighting the streets. The hosts admired the lack of crowds in Piazza Grande. Modena was originally a Roman colony called Mutina. UNESCO World Heritage Sites: Modena has three UNESCO-recognized architectural masterpieces. The Duomo is a Romanesque building that took 220 years to build. The Bell Tower of the Duomo is known as Ghirlandina. The Piazza Grande is the third UNESCO site. Famous Modenese Figures: Luciano Pavarotti, the famous tenor, was from Modena. His home slightly outside the city is now a museum. Chef Massimo Bottura, who runs Osteria Francescana, is also from Modena. Giuseppe Giusti Balsamic Vinegar: The Giusti family has been producing balsamic vinegar since 1605. The shop on Piazza Grande has a very alluring interior. Kimberly and Tommaso tasted and purchased various vinegars. They paired the vinegar with parmigiano and Brunello upon returning home. Ferrari Museum: The museum focuses on the life and work of Enzo Ferrari. The museum showcases noteworthy Ferrari automobiles. The design and color of the cars, as well as the devotion to each car, stood out. The exit features a quote from Enzo Ferrari: “The best Ferrari ever built, is the next one.” Follow us on Social Media Instagram Facebook 

Some celebrity chefs transcend the art of simply cooking an amazing meal by understanding how food brings people together as part of contemporary culture. On this episode, Dan speaks with Italian chef Massimo Bottura about the keys to his success; struggling with critics in the early days of his now-legendary eatery Osteria Francescana; why he chose to start his own label of aged balsamic; his latest book, “Slow Food, Fast Cars,” which he wrote with his wife, Lara Gilmore, about their prized bed-and-breakfast, Casa Maria Luigia; his love of Ducati motorbikes; and much more. Hosted on Acast. See acast.com/privacy for more information.

Paul Bishop is an award-winning designer and the founder of Bishop Design, renowned for crafting immersive hospitality and entertainment venues worldwide. He has collaborated with iconic brands like Atlantis and global chefs such as Massimo Bottura. Susan and Paul talk about blending creativity, culture, and commerce. Show Notes: From Manchester to Dubai: Discover how Paul's leap of faith to the Middle East turned a one-year plan into 28. The Art of Play: Get the inside scoop on Playground, Paul's award-winning venue that brings back the joy of childhood with adult-sized games, social interaction, and maybe a drink or two. Local Meets Global: Learn how Paul customizes his projects to reflect the unique character of cities like Nashville, Miami, and Dubai. The New Hospitality Frontier: Why dining isn't just about food anymore—Paul explains how interactive entertainment and nostalgia are redefining guest experiences. Celery in the Hoodie: Paul's hilarious story of flying to China for marble and waking up covered in Bloody Mary remnants after an overzealous attempt at in-flight relaxation. Rate, Review, & Follow on Apple Podcasts "I love Top Floor!" If that sounds like you, please consider rating and reviewing the show! This helps other people like us find the show and makes our guests feel good about being on it.  Tap to give us five stars, and select “Write a Review.” Be sure to let me know what you liked most about the episode! Also, if you haven't done so already, follow the podcast or restart automatic downloads. It's the best way to make sure you don't miss out.

Send us a textEver tried capturing the best intro but ended up with hilarious chaos instead? That's exactly where our Funky Panther crew—Chad, Javier, and Tim—found themselves as they stumbled through a wildly entertaining session filled with laughs and candid moments. Starting off with a nostalgic trip back to when radio ruled our lives, we reminisced about the good old days with Disney Radio and Radio Oz. From spontaneous stories about hurricanes and swimming pools to winning games despite questionable decisions, we served up a hearty dose of unfiltered camaraderie and humor.As we journeyed through the past, we couldn't resist revisiting our musical upbringing in Fort Worth, recalling quirky antics like recording songs on cassette tapes and sneaking glimpses of late-night TV. Our tales of State Fair magic painted a vibrant picture of fair food temptations and the thrill of nearly splurging on Cutco knives. We even indulged in some car talk, sharing dreams of new wheels amidst today's economic challenges. It was a light-hearted chat that evoked laughter, fond memories, and a sense of just how much we've evolved over the years.Our culinary adventures took a delicious turn as we explored Italy's rich food scene, from savoring Michelin star dining with Massimo Bottura to reminiscing about Florence's wine windows. We shared personal travel tales filled with humor and sincerity, leading up to the excitement of our ACL weekend plans. With a potential live broadcast and a casual meetup on the horizon, we wrapped up the session with gratitude for our listeners and a promise of more lively updates and adventures. Stay good, and catch us soon from the Funky Panther team!CALL OR TEXT OUR HOTLINE AND LEAVE US A MESSAGE! 817-677-0408Fort Worth MagazineBest of 2022 - Radio Personality/Podcast (Reader's Pick) Show LinksThe Funky PantherMerchYouTube

Nella prima puntata della nuova stagione, i nostri Degiornalist - Gli Spaccanotizie Fabiana Paolini e Claudio Chiari hanno intervistato Maddalena Fossati, la direttrice della rinomata rivista Cucina Italiana. Dal 2020 Cucina Italiana sta lavorando per trasformare un sogno in realtà: far riconoscere la cucina italiana come Patrimonio Mondiale Unesco. L'iniziativa, supportata anche da rinomati chef come Massimo Bottura, ha lo scopo di valorizzare le radici della nostra cucina.

Dime qué piensas del episodio.Jorge Vallejo @jorgevallejo es, desde 2012 junto con su esposa, Alejandra Flores, la mente maestra detrás del multi-premiado restaurante Quintonil, el bastión en donde, por doce años, han establecido un diálogo permanente con la memoria y el presente de la tradición culinaria de México hasta lograr un cocina personal y propia, lo que le ha valido el noveno lugar en The World's 50 Best Restaurants y dos estrellas que le otorgó la Guía Michelin este 2024. Por favor ayúdame y sigue Cracks Podcast en YouTube aquí."Ha perdido menos aquel que se pierde en su pasión que aquel que ha perdido su pasión."- Jorge Vallejo @rest_quintonilComparte esta frase en TwitterEste episodio es presentado por BEEK, la plataforma de audiolibros en español que te regala 7 días de contenido ilimitado y por Diri Móvil, la innovadora compañía de telefonía celular que conecta a cientos de miles de mexicanos.Jorge Fue premiado con el Estrella Damm Chefs' Choice Award 2022, distinción que ha puesto a Jorge Vallejo junto a notables chefs como Joan Roca, Daniel Humm, Massimo Bottura, Ferran Adrià, otras estrellas de la cocina mundial. Hoy Jorge y yo hablamos de la diferencia de caro y costoso, trabajar con tu esposa, y cómo construir uno de los mejores restaurantes del mundoQué puedes aprender hoyCómo funcionan las estrellas MichelinLa historia del Quintonil Ambiente laboral de un chef*Este episodio es presentado por Diri Móvil, la innovadora compañía de telefonía celular que conecta a cientos de miles de mexicanos.Diri es líder indiscutible en la venta de eSIMs digitales que puedes usar como línea principal, manteniendo tu número actual o como línea secundaria para siempre estar conectado en México, Estados Unidos y Canadá.A través de la aplicación Diri, puedes gestionar tu línea y elegir entre diversos planes, como el de 40 Gigas al mes por sólo $279 pesos.Por escuchar Cracks Diri te regala 7 días de servicio ilimitado totalmente gratis descargando tu eSIM GRATIS en diri.mx/cracks.*Este episodio es presentado por Sonos ACE Algo que para mí es básico en un avión es un buen par de audífonos que me aíslen del ruido y me permitan trabajar, descansar o disfrutar de una película, o de Cracks podcast, con el mejor sonido posible.Sonos ACE tiene cancelación activa de ruido es de primer nivel y te ayuda a enfocarte y disfrutar una experiencia absolutamente envolvente en el avión, en tu oficina o en donde estés, mientras que con el modo ambiente puedes escuchar y también oír todo lo que ocurre a tu alrededor. Tienen almohadillas de memory foam recubiertas en cuero vegano super suave hacen que sientas como si no estuvieras usando audífonos. Además, tienen un diseño discreto, colores que combinan con todo y un sofisticado acabado mate y con elegantes detalles de acero inoxidable. Dale un upgrade a tu música visitando cracks.la/sonos Ve el episodio en Youtube

Massimo Bottura's Osteria Francescana has twice been named the world's best restaurant. Situated in Bottura's hometown of Modena, a place renowned for racing cars and balsamic vinegar, the triple Michelin-starred establishment blends traditional Italian cooking with a truly avant-garde sense of design and creativity. Bottura is the leader of the culinary movement that sees food as edible art. Food journalist and cookbook author Emiko Davies spends a weekend in Modena with Bottura and his restauranteur wife Lara Gilmore.

Massimo Bottura is the chef and restaurateur at Osteria Francescana in Modena, Italy. He is known as one of the world's most innovative culinary figures and together with his team runs a group of restaurants in Italy and the rest of the world. His three-Michelin-starred restaurant, Osteria Francescana, has twice been voted Best restaurant in the World. Bottura's restaurant career began in 1986, he later worked with Alain Ducasse in Monaco and at El Bulli. Bottura is also working with projects tackling food waste and social isolation with the Refettorio Ambrosiano and Food for Soul, together with his wife Lara Gilmore. We will hear Massimo Bottura tell about his passion for food, his restaurants and his social projects. He will also reveal where to find the world's best pizza. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Join host Kathy McCabe and Rhonda Vilardo of Italian Culinary Adventures as they discuss one of their very favorite cities in Italy- Modena in the region of Emilia Romagna. Modena lives and breathes food, especially balsamic vinegar and parmigiano reggiano. Kathy recently filmed two episodes of season 3 of the TV series Dream of Italy in Modena and Rhonda and Kathy discuss Michelin-star chef Massimo Bottura and his wife Lara Gilmore and their culinary and philanthropic empire in this charming city. Rhonda explains how she takes guests through the many layers of Modena exploring food, wine and culture, meeting food producers and learning hands on the special culinary traditions of this corner of Italy. If you are dreaming of visiting Modena, you don't want to miss this episode of the Dream of Italy Podcast!  

Alongside Monocle on Culture's partner, General Motors, we share the first in a three-part series of special programmes. In this episode, we jump in the new Cadillac Lyriq to begin a stunning road trip down the Côte d'Azur. En route, we find out about the sound world of the new marque with General Motors' creative sound director, Jay Kapadia, and hear about the perfect driving playlist from composer Max Richter and chef Massimo Bottura.See omnystudio.com/listener for privacy information.

GUEST: Zineb “Zizi” Hattab Zizi is a trailblazing chef who has redefined the boundaries of vegan cuisine in Switzerland and around the world. She was born and raised in Spain to Moroccan parents and far removed from the culinary world, she studied and worked as a software developer until she was 24 years old. Zizi however had a burning passion for cooking simmering within her, that led her to quit her stable job at 24 years old and embark on an extraordinary adventure under the guidance of some of the world's most renowned chefs, including the likes of Daniela Soto-Innes, Andreas Caminada, Massimo Bottura, and Dan Barber. But Zizi didn't stop there. Over the past 4 years, after she came back from New York. Zizi has open three plant-based restaurants here in Zurich: KLE, DAR and COR. After only two years in business, Zizi's work has earned her prestigious recognition, including the first vegan chef in Switzerland to be awarded both a red and a green Michelin star, and she has also been named a 'Hospitality Pioneer' by The World's 50 Best's 50 Next list. She is also the author of her own cook book called “The Taste of Love”, which was nominated for Germany's best Vegan cookbook. Zizis journey is a compelling tale of transformation and marked by her relentless pursuit of culinary excellence, her dedication to sustainable practices, and her commitment to challenging the status quo within the restaurant industry. --- CHAPTERS: (00:00) Intro - Zineb Hattab (02:44) From Software Developer to Chef (18:39) Attitude of Excellence and Passion (25:25) Working with Andreas Caminada (28:12) The Brutal Kitchens of New York (37:23) Becoming the Person you need to be (46:07) Opening Restaurant Klee in Switzerland (53:48) Reasons for Going Vegan (58:16) Creating the Menu for a Michelin-Star Restaurant (01:05:59) Values & Life Philosophy (01:11:26) Behavioral Change (01:14:34) Knowledge is Power (01:19:00) Meaning of Life (01:23:04) Challenge: Take an Inventory of what you buy --- LINKS & RESSOURCES: Restaurant KLEE Restaurant DAR Restaurant COR

Le chiavi della Francia L'0mbra di Berlusconi Una nuova vittoria per Gianmarco Tamberi Il talento di Massimo Bottura, per il G7 2024  La cucina come oasi di pace

Ad un solo anno dal debutto sul mercato, il Chianti Classico Riserva Ruello 2020 di Boschetto Campacci, azienda agricola di Castelnuovo Berardenga acquisita nel 2016 dell'imprenditore veronese Luigi Frascino, è stato selezionato tra i vini che verranno serviti durante il G7, dal 14 al 16 giugno a Borgo Egnazia.

What role might artificial intelligence play in making the perfect meal? How will AI transform food creation—and creation more generally? Massimo Bottura—legendary Italian chef and entrepreneur—joins Possible to talk about the future of food, human creativity, and how technology factors in. Massimo, Aria, and Reid discuss the roles of joy and innovation in fine dining, technology's potential to enhance human connection, and Food For Soul, the nonprofit Massimo and his wife Lara created to turn surplus food into incredible community meals for people in need around the world.  Plus, Massimo reacts to a few AI surprises, including: Reid's avatar speaking Italian; Pi's predictions about restaurants of the future; and a customized copy of Reid's book, Impromptu, that includes a personalized section for Massimo.  Read the transcript of this episode here. For more info on the podcast and transcripts of all the episodes, visit https://www.possible.fm/podcast/  Topics: 3:36 - Hellos and intros 4:24 - Reid's AI avatar has a message for Massimo 7:02 - The relationship between invention and human connection 13:14 - Joy and innovation in fine dining 20:16 - Discussing Massimo's custom copy of Impromptu  27:32 - Massimo's work for the next generation 31:03 - Food for Soul  38:32 - Slow Food, Fast Cars  21:46 - Pi's thoughts on restaurants 50 years in the future 41:34 - Rapidfire Questions Select mentions:  Food for Soul Slow Food, Fast Cars by Massimo Bottura and Lara Gilmore Reid's 2023 Bologna Business School commencement speech  Gastromotiva founder David Hertz Possible is an award-winning podcast that sketches out the brightest version of the future—and what it will take to get there. Most of all, it asks: what if, in the future, everything breaks humanity's way? Tune in for grounded and speculative takes on how technology—and, in particular, AI—is inspiring change and transforming the future. Hosted by Reid Hoffman and Aria Finger, each episode features an interview with an ambitious builder or deep thinker on a topic, from art to geopolitics and from healthcare to education. These conversations also showcase another kind of guest: AI. Whether it's Inflection's Pi, OpenAI's ChatGPT or other AI tools, each episode will use AI to enhance and advance our discussion about what humanity could possibly get right if we leverage technology—and our collective effort—effectively.

Il G7 pugliese avrà un menù stellato multi regionale realizzato dal gran maestro Massimo Bottura.See omnystudio.com/listener for privacy information.

In deze podcast bespreken Zegert en Susan een controversieel onderwerp: knutseleten. Je weet wel, vegaburgers en poedermixjes. We vroegen naar jullie meningen en jullie hebben geleverd! En natuurlijk hebben Zegert en Susan ook wat te melden hierover. Verder won Zegert een mooi pakket 0.0 bubbels, bezocht Susan een paar mooie restaurants en vond Zegert zijn favoriete zomerdrankje.Hier hebben we het over:Massimo Bottura in Chef's Table: https://www.netflix.com/nl/title/80007945 Restaurent Onglet: https://www.onglet.nl/ Lowlander limonade: https://lowlander.nl/collections/sodas Alcoholvrije slijterij Zero Zer0.0: https://zerozeroo.nl/ De Groene Lantaarn in Staphorst: https://degroenelantaarn.com/ De Woage in Gramsbergen: https://www.restaurantdewoage.nl/ Restaurant Joann in Enschede: https://restaurantjoann.nl/ Volg Zegert en Susan:Instagram Zegert: https://www.instagram.com/zegertvdlindeInstagram Susan: https://www.instagram.com/susanaretz/Website Susan: https://www.susanaretz.nl/

This week my guest is Shawn Niles (aka The Fat Pastor). Shawn started his church in 2015, but his love of cooking led him to competing on MasterChef in 2016. What chef Gordon Ramsay told him would change his life forever.Wanting to combine his two passions, Shawn started a program for at-risk youth in Yakima, WA called Urban Kitchen, to teach them culinary and business skills. At the end of the program, the students would open and run a 3-night pop-up restaurant. He would later start BiteClub Yakima, and have the opportunity to go to Italy to work with chef Massimo Bottura. Also, following in the footsteps of his dad, his 9-year old son Asher is a current contestant on MasterChef Junior.SHAWN NILES/THE FAT PASTORFind Shawn  on Instagram, Facebook, and TikTokShawn's websiteBiteClub YakimaCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill DistillerySupport the show

Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, reprising our interview from early 2023.   In the news, we cover cattle futures and the high. Rising cost of beef, talk about experiential dining in Vegas versus highly efficient AI dining in Del Taco, Canada's poor track record (we think!) in private food innovation investment, and Sylvain's perspective on the carbon tax and alternative solutions to help manage the impacts of climate change.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2024 for the fourth year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

The Italian chef Massimo Bottura may be a big dreamer, but he's also a firmly grounded-in-the-earth operator. Based in Modena, Italy, Bottura is famous for his three-Michelin-starred restaurant, Osteria Francescana, which has twice held the top spot on the World's 50 Best Restaurants list. He also runs Food for Soul, a nonprofit dedicated to promoting social awareness about food waste and world hunger. With its first Refettorio opened in 2015, Food for Soul now runs a network of 13 Refettorios around the world—from Paris to San Francisco to Naples—designed to serve people in need via food-recovery programs. In 2019, with his wife, Lara Gilmore, he also opened Casa Maria Luigia, a hospitality concept in the Emilian countryside that became the jumping-off point for their new recipes-slash-interiors book, Slow Food, Fast Cars (Phaidon). In everything he does, Bottura keeps the tradition of the Emilia-Romagna region alive while constantly imagining and executing new possibilities.On this episode, Bottura discusses the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.Special thanks to our Season 9 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Massimo Bottura[03:27] Food for Soul[03:27] Refettorio Harlem[03:27] Refettorio Ambrosiano[03:46] Universal Exposition in Milan[15:36] Carlo Petrini[10:40] Gastromotiva[12:30] “Chef Massimo Bottura on Why the Future of Food is in Our Trash”[15:22] Slow Food, Fast Cars[15:36] Trattoria del Campazzo[56:07] Casa Maria Luigia[58:50] Osteria Francescana[41:32] Cavallino[41:32] Lo Mejor de la Gastronomia[43:30] Joseph Beuys[43:30] Lara Gilmore[1:01:42] Tortellante

What do you eat for breakfast? In Episode 8 of “Three Ingredients” we introduce you to what might be the strangest way to start the day. It's also the most delicious. Then we talk about our favorite condiments with odes to great balsamic vinegar, truffles and vanilla in its many forms. And then, because we just can't help ourselves, we rag on one that none of us can stand. Laurie shares a funny memory of her first foie gras, Ruth speaks wistfully of a great bourbon she can no longer afford and Nancy goes hunting. This conversation is definitely going to make you hungry. So pull up a chair and join us.To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.SHOW NOTESOops, I dropped …If you listened to Episode 2 of “Three Ingredients,” you heard us talking a bit about Michelin three-star chef Massimo Bottura, whose Modena restaurant Osteria Francescana was twice named the No. 1 restaurant on the World's 50 Best Restaurants list. Ruth was about to interview Massimo and his wife, Lara Gilmore, about their new book “Slow Food Fast Cars,” with recipes, stories and gorgeous photos about the food, art, design and people behind their playful and luxurious guest house Casa Maria Luigia outside of Modena. In this episode, Ruth tells us about the talk and the three of us exchange notes about our visits to Casa Maria Luigia.One of the delights of visiting Casa Maria Luigia is wandering around the property and viewing the art collected by Lara and Massimo, who finds inspiration for his cooking in the works of artists. Consider what he told Ruth about a dish of oysters and potatoes served beneath sheets of gold leaf as she tells it in this story of her first Osteria Francescana meal: “My mind is mixing Piero della Francesca — beautiful gold leaves — and Pistoletto seven hundred years later. But I'm also thinking of stainless steel in the sixties, and how people use tin foil.”A key piece we discuss in the episode is the triptych by Ai Weiwei called “Dropping a Han Dynasty Urn (Lego).” It dominates the living room of the guest house and, as Laurie wrote in the L.A. Times last summer, it's a kind of statement of purpose for Massimo. He is, after all, a chef who loves to break things and put them back together in his own way.Massimo's most famous reconstructed “broken” dish is the dessert Oops, I Dropped the Lemon Tart.As Nancy shares in this episode, the dessert inspired a brilliant save when she and her partner Michael Krikorian were bringing a vintage model Ferrari Formula 1 to Massimo as a gift. Before they could give the model car to Massimo the bag dropped, breaking the Ferrari into pieces. Rather than throw out the pieces, Nancy had another idea. Michael, who tells the full story on his website Krikorian Writes, enlisted the help of a Casa Maria Luigia server and hid the broken car under a cloche on a dinner plate. When Massimo lifted the cloche, Michael said, “Oops, I dropped the Ferrari!”Massimo's break-it-and-put-it-back-together philosophy appeared again when Nancy and Laurie had lunch at Osteria Francescana this past summer and experienced his latest menu called “We Are Here,” “reinterpreting,” as the restaurant puts it, “a selection of iconoclastic dishes of Osteria Francescana, bringing the best of the past into the future.”One example we discuss: “Tortellini or Dumplings,” Massimo's update to his now-classic “Tortellini Walking Into Broth,” which the chef told us was “the most scandalous, outrageous dish we did in the '90s.” That's because instead of a bowlful of tortellini this dish had just six perfect tortellini. (Most Italians are used to ten tortellini to the spoonful, our friend and writer Faith Willinger said in the Massimo episode of “Chef's Table.”) In his newest incarnation, five tortellini, looking a bit like cloves of garlic, might be mistaken at first for Asian dumplings. But when you take a bite, you taste the pure essence of tortellini.Now, about that breakfast …Sausage on a cookie with zabaglione? Sounds improbable. But Ruth and Nancy both have had and loved the Massimo Bottura dish — as dessert in New York when the chef was in town for his talk with Ruth at the 92nd Street Y and as breakfast at Casa Maria Luigia.The sausage is cotechino, which you can buy from most good Italian food shops (like Eataly). Should you be ambitious enough to want to make your own, here's a recipe from Lidia Bastianich. The cookie is sbrisolona, which means crumble cake. We have two sbrisolona recipes for our paying subscribers in a separate post, one from Massimo and Lara's book and one from Nancy.###Thank you for reading Three Ingredients. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Slow Food, Fast Cars, and an incredible, nourishing culture. Erica welcomes back the fabulous Lara Gilmore to talk Modena.  From the day Lara arrived in the Emilia Romagna city , it has been the source of inspiration for  her.  Lara and Erica catch up on her latest book Slow Food, Fast Cars, stories and recipes from Casa Maria Luigia (the luxury bed-and-breakfast she shares with husband and chef Massimo Bottura) and talk about the latest happenings at Casa Maria Luigia.   For show notes and more visit Ciao Bella  INSTAGRAM: @ericafirpo TWITTER  @moscerina  

Un an de voyages en Europe, des cartes postales sonores pour raconter leur périple et leurs rencontres : c'était l'idée quand Maxime Bonnabry Duval et Margaux Brochier sont partis en février 2023 à la rencontre d'agriculteurs, d'éleveurs, d'artisans et de cuisiniers en Europe. Un voyage d'une année pour comprendre et découvrir des savoir-faire, les hommes et les philosophies. Et s'ils avaient trouvé en chemin une réponse à la question : qu'est-ce que la sobriété heureuse ? Avec Margaux Brochier et Maxime Bonnabry Duval, cuisiniers voyageurs à suivre sur instagram.Les sons diffusés au fil de cette émission sont extraits des vidéos tournées par Maxime et Margaux, lors de leur voyage. Ils travaillent à faire des images tournées, des rencontres un documentaireLes salines de Anana, Le séchoir de congre de Xavier et Sandra, Jeanne et Mathéo en Slovénie, Massimo Bottura et Lara Gilmore (Instagram Refettorio gastromotiva), et bien d'autres rencontres à découvrir sur leur page IG.« J'ai été marqué par le changement de paysages au fil des pays. Là où en France, on voit des supermarchés partout, on va dans des pays comme la Bosnie, la Grèce ou la Turquie, il n'y en a pas, ou bien moins en tout cas ! Du coup, on a un rapport à l'agriculture, aux producteurs aux circuits courts beaucoup plus importants et donc forcément, on cuisine plus. Le temps aussi qu'on y accorde dans sa journée, c'est lié aussi à son environnement, et en revenant dans des pays plus occidentaux, on voyait que ce temps était moins accordé », explique Maxime Bonnabry Duval, cuisinier. À découvrir et/ou suivre pour aller plus loin - Le réseau slow food créé par Carlo Pietrini, en opposition aux fast-foods. Slow food invite à réfléchir et défendre la biodiversité, une alimentation propose une approche globale du système alimentaire- La ferme des Bertrand, de Gillet Perret- Le pain est OR, Massimo Bottura et ses amis, éditions Phaïdon. En replay :Margaux et Maxime sont deux jeunes cuisiniers, quel rapport à notre alimentation ont-ils pu observer, l'assiette est-elle engagée politique ? Quelle place pour les réseaux sociaux ? Des questions au cœur du 13ème colloque de la chaire alimentation du monde à Montpellier, le 2 février 2023, intitulée : Mangez Jeunesse. Pourquoi ce thème ? Les explications du directeur de la chaire Damien Conaré.                Cela n'a échappé à personne, la cuisine est un des sujets de prédilection des plateformes TikTok ou Instagram, elles offrent un accès à un nouveau public, une autre façon d'échanger aussi pour les restaurateurs, professionnels ou amateurs. La cheffe Kahn Ly a lancé sa chaîne sur Tiktok France en décembre 2023, impressions :                 Sur un air de Feu Chatterton, Un monde nouveau.Côté recette ? et pourquoi pas des pâtes ?    

Each week, Paul Foster (Michelin Star Chef) and Simon Alexander (award winning podcaster/ producer) catch up for coffee at Paul's Michelin Star Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Cookbooks for Christmas: Slow Food Fast Cars by Massimo Bottura & A Rural Cook by Richard Craven. Edinburgh, favourite food trends of 2023 and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

The best of Monocle Radio this week. We speak with Italian chef Massimo Bottura, as well as the creative director of Smythson, and discuss mental health in cities.See omnystudio.com/listener for privacy information.

Karime López is the chef at Gucci Osteria in Florence, Italy. She was born and raised in Querétaro north of Mexico City and learned the love for good food from her mother and grandmother. As a chef, she's worked in some of the most prestigious kitchens around the world, from Mugaritz in Spain to Ryugin in Japan, before finally landing in Italy, working for Massimo Bottura. We'll hear about Karime López's work in most parts of the world and then becoming head chef at Gucci Osteria in 2018, where she now works with her husband, chef Takahiko Kondo. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Nick and Angela welcome the world's number 1 chef to Dish HQ. Massimo Bottura hails from the Emilia-Romagna region of Italy, the nation's food capital. A renowned restaurateur, hotelier and contemporary art aficionado, Massimo established Osteria Francescana, his three-Michelin-star restaurant in Modena, in 1995. The eatery was voted the world's best restaurant in 2016 and 2018 and features in the Netflix show, Chef's Table. Massimo Bottura is highly respected for his innovative approach to Italian cuisine, combining tradition with modern techniques. He is an advocate of sustainability and established his non-profit organisation Food for Soul to combat hunger and reduce food waste. Massimo and his wife Lara have  co-written Slow Food Fast Cars, recipes and stories from Casa Maria Luigia, which is out now. Angela prepares a delicious miso pork ramen, which Massimo absolutely adores, and though our trio don't indulge, the experts at Waitrose pair this meal with a Yering Station The Elms Pinot Noir. Conversation around the table includes the great story of how Massimo met Lara in New York for the first time, what staying in their exsquisite guesthouse Casa Maria Luigia is like and what he really thinks of Stanley Tucci. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Monocle's Isabella Jewell sits down with renowned Italian chef Massimo Bottura and his wife, Lara Gilmore, to discuss their new food-and-lifestyle book, ‘Slow Food, Fast Cars'. Also in the programme: Lucrezia Motta heads to Eline restaurant in east London to discover its take on festive French dining.See omnystudio.com/listener for privacy information.

Why do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also, can food be too flavorful? These are just some of the things we're talking about in today's episode. We also discuss the vanity of cooking. We dish on show-off chefs and why Nancy says Thomas Keller and Massimo Bottura don't fit in that category. We talk about why we love Sarah Cicolini's Rome restaurant Santo Palato and the Pie Room at London's Holborn Dining Room. Plus, why chefs like Italy's Franco Pepe and Nancy use dehydrators. And could it be that writer and former “Great British Bake Off” finalist Ruby Tandoh is this generation's Laurie Colwin? In addition, for you, our paying subscribers, read on for bonus notes. But first, let's talk pine nuts. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast excerpts that didn't fit into the main show, consider becoming a paid subscriber.A better pine nutWould you be shocked to learn that the pine nuts you're most likely using in your pesto come from China or Siberia?Nancy, of course, knew all about this. But Ruth remained ignorant until a few years ago, at a market in Italy she noticed that the pinoli were much larger than the ones she buys at home.Back in her own kitchen, she scrutinized the pine nuts in her freezer. (Pine nuts are filled with oil, which means that left in the cupboard they quickly go rancid. It's much safer to store them in the freezer.) Sure enough, the label said something about the various countries the pine nuts might have come from, and not one of them was Italy or the United States.She took out a handful and laid them next to the ones she'd bought in Italy. Half the size! Then she tasted them. Half the flavor! These days she buys her pine nuts from Gustiamo, which owner Beatrice Ughi gets from the west coast of Italy where Pinus Pinea trees, better known as Italian stone pines or umbrella pines, grow. They're expensive. And they're worth it. Pro tip from Nancy, who gets pine nuts from Sicily for her Mozza restaurants but also uses the smaller, more common varieties of pine nuts for big batches of pesto. Use pricey larger Italian pine nuts when you want to serve the pine nuts whole, as in the rosemary-pine nut cookies she serves at Pizzeria Mozza with her famous butterscotch budino — we've got a recipe below. And if, like Laurie, you were wondering why we don't just harvest pine nuts from all the pine trees grown in the U.S., here are two articles from 2017 that explore the issue: Modern Farmer calls “the downfall of the American pine nut industry, a truly embarrassing and damaging loss given that the pinyon species in North America can produce nuts (seeds, technically) worth upwards of $40 per pound.” The magazine cites a Civil Eats report that puts part of the blame on a U.S. Bureau of Land Management practice of clearing “thousands of acres” of piñon-juniper woodlands for cattle grazing between the 1950s and ‘70s because the trees were “useless as timber.” The pistachio queen dehydratesNancy practically lives on Turkish pistachios, which are smaller and more flavorful than the American kind. She's particularly partial to pistachios from Aleppo. There are many sources; one we like in New York is Russ and Daughters. Nancy also loves Sicilian pistachios. But as she discusses in the podcast, if you want to get the nuts both green and crunchy, you're going to need a dehydrator. “That is,” she says, “the best purchase I've ever made.” This Magic Mill is a favorite. Another unexpected chef who uses a dehydrator is Slow Food hero Franco Pepe, who is also Nancy's favorite pizzaiolo. She rarely spends time in Italy without making a visit to Pepe in Grani, his restaurant in Caiazzo outside of Naples. In fact Nancy is the one who persuaded restaurant critic Jonathan Gold (and Laurie's late husband) to come to Caizzo for a 2014 Food & Wine article in which he said Franco Pepe made what “is probably the best pizza in the world." Many others, including our friend and Italian food expert Faith Willinger, who first told Nancy about Pepe, agree.So what does a chef like Pepe, who insists on hand mixing his dough and calibrates his pizzas to show off the freshness of his region's ingredients do with a dehydrator? For one thing, he dehydrates olive and puts them on a dessert pizza with apricots sourced from the volcanic soil of Vesuvius. It's fantastic. Laurie talked to him for the L.A. Times about what tech can do to save pizza's future. Read about it here. The Colwin legacyRuby Tandoh! Ruby Tandoh! If you want to read the article we all love — the one that got Ruth to suggest that Tandoh might be this generation's Laurie Colwin — here it is. Note the excellent title: “The Studied Carelessness of Great Dessert: On croquembouche, Alison Roman, and the art of not trying too hard.” And just in case you don't know Colwin's work, here are two stories, one from the New Yorker and one from the New York Times, that talk about the Colwin legacy. As for Tandoh's Vittles — if you're not reading it, you're missing out. You can find it here.Mind and heartThat is Massimo Bottura trying to make Nancy happy. Which he always does.  You probably know that his small restaurant in Modena, Osteria Francescana, has three Michelin stars and was voted the best restaurant in the world twice on the World's 50 Best list and remains on its Best of the Best list. You might also know that he's a chef with an extremely interesting mind and a huge heart, who is deeply involved with feeding the hungry of the world.We've known (and admired) both Massimo and his elegant American wife Lara Gilmore for a while now. But although Laurie and Nancy had eaten at his Modena restaurant many times, Ruth was late to the game. This is part of what she wrote in 2017, after her first marathon lunch at his restaurant:Leave it to me to go to a four-hour lunch on a day of such intense heat the newspaper headlines all read “Dangerous even for the animals.”  (For the record, it hit 107 degrees.)  … We arrived parched and almost dizzy with heat.Within seconds, we'd forgotten everything but the pure pleasure of listening to Massimo and Lara discuss their various projects (a refettorio in London, another in Burkina Faso and a gelateria in a refugee camp in Greece) — and the meal they were about to serve us.Blown away. That's my instant review.  If you want more, keep reading.For another perspective on Massimo's food, Laurie wrote in the L.A. Times about the meal she ate at Osteria Francescana earlier this summer when the chef was revisiting and reconceiving many of his iconic dishes, including tortellini. “Bottura may break the form of a classic dish,” she wrote, “but he almost always brings the flavor back to the nostalgic tastes of his childhood.”Incidentally, Massimo and Lara have a new book, Slow Food Fast Cars, and they will be discussing it with Ruth on Monday night, Dec. 11, at the 92nd Street Y in Manhattan. Come join them!Best comment of this episode? Nancy on croquembouche: “Struggling with your food is not a fun way to cook.”The London Restaurant ListHere are the London restaurants Nancy mentions in this episode.Lyle'sThe Barbary The Palomar: The Pie Room at the Holborn Dining RoomSaborSt. John'sPop Quiz!Can anyone guess the name of the chef standing next to Nancy?Want a recipe from Nancy?In addition, for you, our paying subscribers, read on for bonus notes and the recipe for Nancy's famous Butterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookie. And we'll give you the answer to the pop quiz above. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Could there be a more quintessential pairing from Emilia-Romagna than cars and cuisine? We are at Casa Maria Luigia, the guesthouse of Massimo Bottura, world-leading chef and patron of three-Michelin-star Osteria Francescana in Modena and Motor Valley Ambassador. The chef meets Tim Bravo, the Director of Communication from his ‘neighbor' Lamborghini, to debate the international cultural significance of a shared home, the Emilia Romagna Motor Valley; the difference between the perspective as an outsider and as an Emilia Romagna native; and the importance of tradition versus innovation.

Chef Petter Nilson is the chef at restaurant Petri in Stockholm, Sweden. He's had a career spanning over more than 35 years in Sweden and France. Some 15 years ago, he was part of a small group of the world's most creative chefs, among them Massimo Bottura, René Redzepi and Inaki Aizpitarte. We will hear about Petter Nilsson's time among the very best and hear his personal view about being a chef. At the end of the podcast he will reveal his favourite restaurant recommendations in Stockholm, Paris and in the rest of the world. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

After a chance encounter with Massimo Bottura in Modena, chef Jessica Rosval began Italian culinary journey that began at Osteria Francescana and has led to . recognition as one of the best chefs in Italy. Jessica commands the kitchen at Bottura's award-winning Casa Maria Luigia and is at the helm of CML's newest restaurant Al Gatto Verde. She shares her story on kitchen community and  advocacy for immigrant women in the culinary industry through her nonprofit, Association for the Integration of Women. For show notes and more visit Ciao Bella  INSTAGRAM: @ericafirpo TWITTER  @moscerina  

  Tracey Davies, executive director at Just Share, on Sasol's climate-related solutions that made some companies and activists unhappy.    On The Money Show Explainer, Izak Odendaal, investment strategist at Old Mutual discussed the chip war between the US and China.     For Friday File, Rudiger Gretschel, cellar master and technical director at Krone, on their Cap Classique being discovered by Massimo Bottura, the globally celebrated restaurateur and chef. See omnystudio.com/listener for privacy information.

To celebrate the launch of their new book, Ruthie sat down with co-authors Massimo Bottura & Lara Gilmore at Refettorio Felix in London for a special live recording of Ruthie's Table 4. They discussed their new book Slow Food, Fast Cars, the importance of regionality and seasonality, family traditions, trusting your palate, community kitchens and, amongst other things, a very famous lemon tart. For more information, recipes, and ingredients, go to: Web: https://rivercafe.co.uk/Instagram: www.instagram.com/ruthiestable4Facebook: https://en-gb.facebook.com/therivercafelondon/ For any podcast enquires please contact: willem.olenski@atomizedstudios.tvSee omnystudio.com/listener for privacy information.

To be or not to be…what if the pondering was instead, “Being without being”? Super star chef Massimo Bottura's newest venture confronts that philosophy exactly. Join Erica on the ground at Bottura's latest restaurant Al Gatto Verde in Modena to hear how a painting inspired the chef's out-of-the-box concept–and what you should expect if you make a visit yourself.  For show notes and more visit Ciao Bella  INSTAGRAM: @ericafirpo TWITTER  @moscerina  

A few years ago, while dining at Massimo Bottura's Osteria Francescana, Natalia Burakowska had a revelation: The fashion professional suddenly saw a path to helping to change the discussion around food loss and waste  by channeling her personal passion for environmental responsibility into a new clothing brand. The result, TerraTela (which means "Earth fabric"), launched earlier this year with a t-shirt made primarily from regenerative seaweed. On the United Nations' International Day of Awareness of Food Loss and Waste (IDAFLW), the brand releases its latest shirt, made from corn sugar, today, so we thought it would be the perfect time to share this conversation.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

“Chefwise: Life Lessons from Leading Chefs Around the World” is not a cookbook. In place of recipes, its pages are filled with insider insights from 117 chefs around the world, collected by author Shari Bayer. Bayer interviewed both well-known chefs like Tom Colicchio, Sean Brock, Alice Waters and Massimo Bottura, as well as rising stars, owners of Michelin-starred restaurants and operators of casual eateries. They share tips on everything from leadership strategies to team building, purchasing, tech and business tools and work-life balance. The book covers the best practices that are essential to the everyday job, as well as more abstract things, such as inspiration, philosophy and activism. Listen as Bayer talks about Chefwise and shares anecdotes, insights and expert advice from the pros.

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On this episode of The Accutron Show, our hosts cook up an interesting conversation with Colombian chef, entrepreneur and speaker, Juanma Barrientos. With more than twelve restaurants, bars and clubs, Juanma is the creator and founder of restaurant chain Elcielo (Medellín, Bogotá, Miami). He was invited by former President Barack Obama to the World Entrepreneurship Summit and started his own foundation to teach the art of cooking to soldiers wounded in combat, ex-guerrillas and indigenous people. Juanma joins us to talk about his business, his dreams and also a very special event taking place in Miami with Italian maestro chef, Massimo Bottura. Bon appetit!

Melissa Biggs Bradley is the CEO and founder of Indagare, a membership-based luxury travel agency and media company that combines curated content with high-touch service and leverages its global network to create extraordinary, meaningful experiences for sophisticated travelers. Since launching, the company has been named to Inc.'s Fastest-Growing Companies in the U.S. and to Crain's 50 fastest-growing companies in New York. Indagare believes that how you travel matters and its mission is to inspire and empower people to change their lives–and the world–through travel and to have a positive impact on the places they visit. In 2022, Melissa launched a successful podcast on SiriusXM, Passport to Everywhere, where she takes you to dream destinations and hotels, shares insider travel intel and introduces you to extraordinary people she has met through her travels. She is also passionate about Africa, having traveled there more than 35 times–her book, Safari Style: Exceptional African Camps and Lodges, was published by Vendome Press in 2021. Melissa also leads immersive small-group trips around the world. Among the journeys she led last year: a first-ever journey to Antarctica, a trip experiencing the world-famous cuisine of Massimo Bottura and Italy's Emilia-Romagna region, an art and design-focused trip in the South of France and more. Indagare has partnerships with brands such as the Wall Street Journal, Vogue and Architectural Digest for exclusive journeys hosted by top editors and influencers. Prior to launching Indagare in 2007, Melissa was the founding editor of Hearst's Town & Country Travel and the travel editor at Town & Country magazine. She earned her master's degree in creative writing at Columbia University and her B.A. from Yale College. On this episode, Melissa shares her one way ticket to Paris in the 1920s. Melissa also highlights the joys of slow travel, the importance of having exchanges with people that our different than us, and packing tips for being a carry-on only traveler. Plus, Melissa spotlights how Indagare has offset carbon emissions for all its travelers, and more . . . Melissa is just one of the exceptional individuals featured on the podcast where Host Steven Shalowitz explores with his guest where they would go if given a one way ticket, no coming back! Their destinations may be in the past, present, future, real, imaginary or state of mind.  Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; General David H. Petraeus, US Army (Ret.); Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former United States Senator, Joseph I. Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals, etc.

Welcome to episode 1330, another episode of “On The Road Edition”, hosted by Stevie Kim. In this episode Stevie is in Montalcino, speaking to Lara Gilmore. They talk about her business and philanthropic activities. In this new episode of On the Road with Stevie Kim, Stevie meets Lara Gilmore, the wife of award-winning chef Massimo Bottura. Stevie and Lara discuss Lara's background, her various restaurants, including Osteria Francescana, her Michelin star restaurant in Modena, and her many philanthropic activities, including Food for Soul, the non-profit organization redefining the role of the traditional soup kitchen, and Tortellante, a training, assistance and fundraising project to support families with autism in the province of Modena. Find out more by visiting: Osteria Francescana at https://osteriafrancescana.it/it/. Food for Soul at https://www.foodforsoul.it/it/. Torellante at https://www.tortellante.it/. More about the host Stevie Kim: Stevie Kim hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To learn more visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Un reste de sachet de pâtes, du pain rassis, des haricots, des pois frais, des parures de plantes aromatiques : les ingrédients de la cucina povera – la cuisine de peu- sont simples et ordinaires, les mages qui les préparent ont le bon sens dans le sang, ne connaissent pas le gaspillage, ou la monotonie. Jamais la même, anti-gaspi, savoureuse, astucieuse, observatrice, la cucina povera est un savoir-faire en soi, une culture culinaire, une façon d'être au monde aussi. Vous ne trouverez pas dans ses plats de de produits nobles au sens « coûteux » ; les ingrédients sont simples, de saison, locaux.  Les recettes ? Elles sont soufflées par les produits. deux questions se posent : Qu'est-ce que j'ai ? Qu'est-ce que j'en fais ? Cette cuisine de peu se fait pour ainsi dire « sans recette », si ce n'est celle qui s'invente et se crée sur l'instant. La plus simple en apparence, une évidence pour qui les feuilles, les herbes, les légumes, les produits autour de lui, un défi du quotidien. Une cuisine sans recettes, faite de fin de placards et de bouts de, que les cuisiniers – grands-mères,  mères de famille, mages modernes – transforment, assaisonnent, créent avec amour et générosité.Cette cuisine se décline aux tables de l'association le Recho, Refuge Chaleur Optimiste. L'association créée en 2016 fait de l'accueil inclusif par la cuisine son projet et sa colonne vertébrale : créer du lien entre les hommes, les personnes réfugiées et les personnes accueillantes dans les quartiers, les villes, en passant par la cuisine. Changer de perception, se réinventer.  Avec - Alba Pezone, cuisinière italienne et auteur de « In Cucina », « Dimore D'italia, recettes secrètes » , et de « Pizza », aux éditions Hachette.- Mahir Atia, le chef cuisinier du Bal café par le Recho, 6 impasse de la défense, à Paris dans le 18ème arrondissement. Le bal café est ouvert du mercredi au dimanche, avec un brunch pour le dimanche.- Alix Gerbet, l'une des 7 fondatrices du projet du RECHO – Refuge Chaleur Optimisme.* Le recho * Le bal café LE BAL | Espace d'exposition dédié à l'image-document : photographie, vidéo, cinéma, nouveaux médias. (le-bal.fr)* Le livre sur « Le grand RECHO », dont il est question dans l'émission est disponible aux éditions de l'Epure * Pour célébrer le printemps, un diner caritatif le 21 mars au bal café, à 4 mains, autour de la cucina povera avec Alba Pezone et Mahir Atia. Pour aller plus loin - Autour de l'Arte povera - Le pain est d'or, de Massimo Bottura, aux éditions Phaidon. Le chef italien étoilé Massimo Bottura a créé le Refettorio, un restaurant solidaire en Italie et dans plusieurs pays du monde. Dans ces « Réfectoire », la cuisine, gastronomique, est préparée avec des invendus alimentaires, des ordinaires transformés en repas délicieux, servis dans de belles assiettes et de beaux endroits. Une nourriture pour le corps et pour l'âme. Ce livre contient les recettes d'une année de cuisine de chefs-amis au Refettorio. - Le refugee food – l'association contemporaine du RECHO organise, chaque année, un festival culinaire mettant aux fourneaux un chef français et un chef réfugié. Le Refugee Food propose aussi des formations aux réfugiés dans la restauration. Le Refugee Food a également deux restaurants à paris. - Recettes sans courses de Stéphanie de Turckheim – Hachette Cuisine 2022- Au bord de l'assiette, de Florian de Roany, édité chez Solar. Sa chaîne YouTube décline recettes et astuces. Programmation musicale- Che Cosse L'amor de Vinicio Capossela- Besame Mucho, de Joao Gilberto- Vogue Merry de Moussa.Terre Terres : la carte postale de Maxime et MargauxMaxime Bonnabry Duval et Margaux Brochier sont partis pour un tour d'Europe à la rencontre des pratiques paysannes et culinaires du continent. Partis de Betagne, fin février 2023, ils sont arrivés au pays basque espagnol, Ils y ont découvert les salines antiques de Anana, et appris à partager une institution : le cidre de  Giron.Pour suggérer des idées d'endroits à découvrir à Margaux et Maxime, ou leur dire combien vous avez aimé leur carte postale : legoutdumonde@rfi.fr nous ferons passer le message, sur instagram ils ont aussi créé le compte terre_terres.  

On this episode of The Accutron Show, Bill, David and Scott meet with an eclectic and fascinating personality, Alex Ott. Biochemist, author, molecular biologist, flavor scientist and healer, Alex has traveled the world and has been consulting and inventing for health science and biotech companies in the fields of phytology, biochemistry, and olfactory neuroscience in food & beverage projects, revolutionizing a whole new field in plant science-based product developments. After surviving a harrowing plane crash that killed 101 people, Alex gained a new sense of life and dedicated himself to multiple professions. Tune in to discover the incredible life journey of Alex Ott.Episode Highlights9:00 Preparing drinks in bars made me the "shrink" of Manhattan, trying to help clients with their problems without having anything to do with mixology. I simply applied flavor chemistry and olfactory neuroscience to drinks and added vitamins to it the natural way. That caught on to people.31:00 I was a lucky guy that switched the ticket with another guy to get on an earlier flight. I was living in Thailand working on storyboarding for a movie; I was dating an actress that was working on that movie. We broke up, so I bought a ticket for the following day, and the flight I was on crashed. That experience changed my life again. 35:36 On May 5th I will be part of the "Once Upon a Kitchen" event in Miami with Chef, Massimo Bottura. In the previous edition, I set up a little rain forest on the rooftop of The New World Symphony in Miami where people were picking herbs that went into special drinks I crafted for them and for their mood.  Learn more about the Accutron watch here, and follow @AccutronWatch:InstagramTwitterFacebookSubscribe to this podcast on Apple Podcasts and Spotify to hear new episodes as soon as they're released.Follow our hosts on social media:Bill McCuddy: Facebook  / TwitterDavid Graver: Instagram  / TwitterAlex Ott: Instagram 

22 December 2022: Author John Felton and his wife Heinka are sharing their latest Christmas storyIt's flu season, so should we all be taking a flu jab? We ask Dr PavanPunam chats to divorce coach Karen McNenny for those families who are struggling to find a happy balance through the holidaysAnd Helen catches up with Chef Massimo Bottura.See omnystudio.com/listener for privacy information.

Come si vive in Italia? Vale la pena per uno straniero trasferirsi a vivere nel Bel Paese? In questo video, ho raccolto tutti i PRO e i CONTRO di vivere in Italia, così che possiate fare la vostra scelta sapendo a cosa state andando incontro! Quali sono i PRO di vivere in Italia? Cominciamo con i PRO e partiamo da quelli un po' più scontati e palesi. 1 - Bellezza L'Italia è anche chiamata “Il Bel Paese”, e non è un caso. L'Italia offre davvero molta bellezza, naturale e artistica. Innanzitutto, è un Paese che ha i più disparati paesaggi. Insomma, c'è tutto: mare, montagne, colline, laghi, spiagge, fiumi, grandi città, campagne. Ma allo stesso tempo, c'è anche tanta bellezza in senso storico e artistico: basti menzionare due città, Roma e Firenze, per averne un'idea. Ma in realtà ogni regione e quasi ogni città italiana ha qualche bellezza da offrire. 2 - Cibo Pochissimi sono gli stranieri che hanno dichiarato che a loro non piace il cibo italiano (e tra l'altro alcuni di loro si sono ricreduti dopo aver passato del tempo in Italia). La cucina italiana è gustosa ma anche molto diversificata: da Nord a Sud, ci sono decine e decine di piatti tipici con gli ingredienti più disparati (verdure, carne, pesce, pasta…). A chi non piace la pizza, la pasta, il gelato? Ma ovviamente la cucina italiana è anche molto altro ed è un piacere scoprirla tutta! Per esempio, se volete sapere come e cosa si mangia in un ristorante con tre stelle Michelin in Italia, potete dare un'occhiata al video in cui vi portiamo con noi da Osteria Francescana, il ristorante dello chef Massimo Bottura! 3 - Persone Spesso all'estero si dice che gli italiani siano solari, gentili, disponibili e amichevoli. Per la maggior parte, si può dire che questo è vero. Ovviamente ci sono eccezioni e alcune città vengono considerate particolarmente “fredde”, anche dagli stessi italiani. Però in generale l'esperienza che avrete con gli italiani dovrebbe essere piacevole! 4 - Clima In generale, il clima in Italia è gradevole: non è troppo rigido né troppo caldo. È chiaro che nelle Dolomiti in inverno fa molto freddo e che all'estremità più bassa della Sicilia in estate fa molto caldo, ma in media il clima è incantevole. Inoltre, è possibile spostarsi di poco per trovare un clima più caldo o più freddo nello stesso Paese. 5 - Costo della vita Chiaramente, dipende dal Paese da cui venite, dalla vostra moneta eccetera. Però si può affermare in senso generale che il costo della vita in Italia non è troppo alto. Certo, Milano è costosissima. Firenze e Venezia anche. Ma a parte poche eccezioni, in Italia si può vivere dignitosamente anche con poco. E qualora aveste bisogno di essere in queste città per lavoro, potreste sempre optare per una casa in una città più piccola nei dintorni delle grandi città, dove certamente affitti e vita sono più bassi. In particolare, i prezzi in Italia risultano più bassi (rispetto al Nord Europa o altri Stati) per affitti e cibo. Invece le bollette o la benzina sono abbastanza simili al Nord Europa, per esempio. 6 - Sanità pubblica Molti italiani si lamentano della sanità nel Bel Paese, e in generale hanno ragione. Le file sono interminabili e la prenotazione per una visita specialistica richiede almeno 3 mesi di attesa. Ma non bisogna dimenticare che, nonostante tutti i difetti, la sanità in Italia è pubblica e questo significa che non ci sono discriminazioni di nessun tipo: se sei malato, vieni curato, a prescindere dal tuo portafoglio. In più, bisogna ammettere che negli ultimi anni ci sono stati molti tagli alla Sanità da parte del Governo, il che non ha permesso di migliorare il sistema ma, al contrario, lo ha mandato in una situazione più difficile da gestire. 7 - Studi L'Italia ha ottime università e queste sono accessibili a tutti, senza discriminazioni di reddito. Le università pubbliche italiane sono molto buone e la retta è piuttosto bassa,...

This week on Passport to Everywhere, Melissa welcomes Massimo Bottura, a prolific chef, innovator, entrepreneur, and the founder of Food for Soul, a nonprofit organization empowering communities to fight food waste and end hunger. The captivating conversation spans Massimo's earliest memories of food, his perspective on culinary creativity, his experiences as a restaurateur, and advice for young travelers.They also discuss Massimo's love of fast cars, modern art, the process of creating the stunning Casa Maria Luigia, his childhood friendship with Marco Bizzarri, the CEO of Gucci, and the joy of feeding others. Visit Massimo's website.Help Food for Soul here.Learn about Casa Maria Luigia. Follow Melissa on Instagram.Learn more about Indagare Travel. 

Notre rencontre avec Stéphane, on la voulait depuis longtemps. Des premières scènes artisans à Omnivore aux posts coups de gueule, en passant par des articles écrits avec le cœur, on mourait d'envie de lui donner le micro pour qu'il raconte, de son point de vue d'observateur privilégié, le monde de la pâtisserie selon lui. Et ce podcast aurait pu n'avoir jamais lieu : d'animateur de messagerie rose à « vieux journaliste », comme il dit, Stéphane n'était ps destiné au monde de la gastronomie. Passé par le Parisien et l'Equipe, puis créateur d'un magazine Hi-Tech… Stéphane n'avait jamais côtoyé de chefs…jusqu'à son épiphanie de 2010. L'épiphanie ? C'est d'être envoyé par le magazine de Nespresso en Laponie où se retrouvait une colonie de vacances de grands chefs. Il vit pendant 4 jours avec René Redzepi, Massimo Bottura, Pascal Barbot, Iñaki Aizpitarte, Alex Atala … Il passe alors de gourmand à gourmet, et tombe en amour pour ces chefs engagés, pour ce que la cuisine a de politique, de beau, de créatif. Les images préconçues qu'il avait en tête laissent place à la richesse d'hommes et de femmes convaincus, qui font bouger les lignes. En fait, la cuisine, c'est beaucoup plus que des recettes, s'exclame-t-il, paraphrasant Alain Chapel ! C'est ce même décalage qu'il avait en arrivant dans le monde de la cuisine que nous allons éprouver en parlant avec lui de pâtisserie. après tout, n'a-t-il pas écrit pour Fou de Pâtisserie et reçu des chefs pâtissiers sur sa scène Artisan ? Moins ingénu qu'il n'y paraît, ses observations font toujours mouche ! Prenez un thé, un chocolat chaud, c'est une discussion de foodies décalés qu'on vous partage ! La recette offerte par Gilles Marchal est à retrouver sur notre compte instagram : @lenvers_du_dessert Un grand merci à XII pour les musiques du podcast et le mixage de cet épisode ! Vous pouvez retrouver son travail ici : https://soundcloud.com/rena12sance

¿Por qué escuchar esta entrevista? Carlos fue reconocido en 2007 con el Tenedor de Oro de la Academia Venezolana de Gastronomía como Chef en Ejercicio del año. Entre 2015 y 2016 fue reconocido con su restaurante Alto entre «50 Mejores Restaurantes de América Latina». Carlos también recibió un galardón otorgado por la cervecera española Estrella Damm. Y en 2019 el New York Times reconoció Obra Kitchen Table como mejor restaurante de Brickell y a Carlos como mejor chef de Miami. Explora lo que tenemos para ti en nuestra página web: https://tramauniversity.org/ Síguenos en Instagram para estar al día con todas nuestras actividades: https://www.instagram.com/tramauniversity/ Regla #1: Trabajar en equipo es indispensable. Regla #2: Experimentar primero antes de salir adelante convencido. Cronomarcadores 00:00:13 Presentación del invitado. 00:01:31 ¿Cómo comenzó todo?: la familia en la cocina de Carlos García. 00:03:41 ¿Qué caracteriza a la cocina venezolana? 00:07:48 ¿La migración venezolana le dará valor, finalmente, a nuestra cocina? 00:12:02 ¿Qué objetivo originó el Restaurante Alto? 00:14:28 Sobre la gestión de un restaurante como Alto. 00:15:35 ¿Cómo se come hoy en Caracas? 00:19:39 ¿Cómo haber nacido y vivido en Venezuela influenció en la cocina de Carlos? ¿Cuál es su sello? 00:21:15 ¿Qué significa ser cocinero? 00:22:00 ¿Cómo es un día en la cocina? 00:24:44 ¿Cómo es en la cocina Carlos García? 00:26:30 Sobre haber trabajado en El Bulli, reconocido el mejor restaurante del mundo durante años. 00:29:09 ¿Cómo llega Massimo Bottura a Carlos García? 00:32:07 Mayor reto en la carrera de C.G. 00:32:30 ¿Qué distingue a un cantante estándar de uno de clase mundial? 00:33:40 Reglas para alcanzar el más alto nivel profesional. 00:34:00 Trabajar en equipo es indispensable. 00:34:48 ¿Qué significa Venezuela para ti? 00:35:18 ¿La gastronomía venezolana incide en la pobreza del país? 00:37:02 ¿Cómo es el futuro de la cocina venezolana? 00:38:44 Palabras para aquel que busca el éxito. 00:39:00 Experimentar primero antes de salir adelante convencido.

Hola, loyal listeners of La Ventanita, Carlos here. This is bittersweet to write. After six amazing years at the Miami Herald, I'm leaving for a fantastic, unexpected opportunity. I'll be the new host of Sundial, the daily mid-day show on WLRN 91.3 FM, our NPR station. My goal: to keep telling the stories that make Miami wonderful and weird. But before we go, Amy and I say our goodbyes (figuratively, we're buds and will always be buds) and banter one last time. On tap: "Junior" Biggers, who hand-sliced pastrami at Hialeah's Stephen's Deli for 65 years, is retiring It's cinnamon roll season at Knaus Berry Farm — and one "fugazzi" way to skip the line Who is the Key lime pie maker at Blue Collar and Mignonette that filmmaker Billy Corben volunteers as delivery boy? Hear the "lost Ventanita," the episode with super-chef Massimo Bottura that launched six months worth of podcasts. It's been real. Peace. Learn more about your ad choices. Visit megaphone.fm/adchoices

« L'avion a une utilité sociale extraordinaire ! » s'exclame celui qui fait voyager des milliers de clients par an tout en défendant des engagements profondément écologiques. Jean-François Rial est difficile à mettre dans une case ! 25 ans d'organisation de voyages et d'exploration de contrées lointaines, ce patron multicasquettes n'a pas fini de surprendre ses amis et détracteurs. D'un côté, il mène le groupe Voyageurs du Monde avec passion pour assurer une qualité de service irréprochable à ses clients et un environnement de travail engageant pour ses salariés. De l'autre, il relève des défis comme celui de changer la manière dont une ville ultra-touristique peut mieux accueillir les voyageurs en prenant la présidence de l'Office du Tourisme de Paris. Tout cela ne l'empêche pas de se nourrir intellectuellement et spirituellement, de tenir des propos percutants sur les enjeux sociétaux actuels et d'entretenir son côté électron libre ! Au fil de notre discussion, nous évoquons : L'importance de soutenir l'agroécologie Le carburant de synthèse et la hausse du prix des billets d'avion Sa relation amicale profonde avec ses associés L'ouverture du capital à un groupe Américain en pleine crise sanitaire Le rachat d'entreprises, notamment les derniers à l'étranger La communication interne et la transparence Les enseignements bouddhiques sur la santé mentale et les émotions En place pour une conversation qui vous donnera envie d'organiser votre prochain voyage, qu'il soit extérieur ou intérieur ! TIMELINE : 00:13:30 : L'écologie et le voyage 00:34:10 : Positionnement politique en tant qu'entrepreneur 00:47:50 : Twitter 01:00:02 : L'universalisme 01:16:17 : L'histoire de Voyageurs du Monde 01:28:30 : Le tourment, la colère et la santé mentale 01:47:04 : La productivité et le développement d'une entreprise 02:24:56 : Mode de vie et équilibre On a cité avec Jean-François Rial plusieurs anciens épisodes de GDIY : #263 - Jean-Marc Jancovici - Carbone 4 - Décroissance, nucléaire, innovation : agir sous la contrainte ou par cas de conscience ? #265 - Maud Caillaux - Green-Got - Lancer une néobanque étape par étape pour verdir le secteur bancaire (à 27 ans) #215 - Geoffroy de Becdelièvre - Marco Vasco - Passer de 100% offline à 100% online #206 - Nicolas Hennion - Libérez la bête - Développement personnel radical ou comment vivre sans contraintes #229 - Frédéric Montagnon - Arianee - Le WEB3 pour se réapproprier Internet Jean-François Rial vous recommande de lire : “Autobiographie d'un yogi” de Paramahansa Yogananda “Les Bienveillantes” de Jonathan Littell Avec Jean-François Rial, on a parlé de : Alain Capestan, Lionel Habasque et Loic Minvielle L'association Refettorio Paris cofondée avec Massimo Bottura et l'artiste JR. Une Ferme du Perche lancée avec son fils en collaboration avec Jean Martin Fortier Tribune dans l'Obs cosignée avec Serge Orru Steam Ship Sudan Satyagraha House La musique du générique vous plaît ? C'est à Morgan Prudhomme que je la dois ! Contactez-le sur : https://studio-module.com. Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ? Contactez mon label Orso Media via ce formulaire. Un merci tout particulier à Dolores d'avoir facilité cet échange et à Constance chez Comptoir des Voyages ! Pour contacter Jean-François : Twitter