Podcasts about Michelin

Have you experienced Celebrity Cruises? In this episode of RTE-Travel Talk, host Ken sits down with Allan Brooks, Director of Sales for Canada at Celebrity Cruises, to dive into the world of premium cruising and what makes Celebrity one of the most innovative cruise lines in the industry. In This Episode, We Explore:

Hello everyone and welcome to the WDW Mainstreet podcast. Pull up your stool with John and Doug as they discuss all of the latest news from around Walt Disney World and their worlds. The guys kick the showoff wishing everyone a Happy Easter then filling us in on everyday life. In the news Test track is getting closer to reopening, New Smugglers Run ride experience. Also, Vicky & Al's gets another Michelin star, plus so much more from around the world. So, grab yourself a cold one, sit back, relax and enjoy the show!

“The show B420 With less than 10 days till the yearly stoner holidaze and everyone on a time crunch launching new lines,brands Drops and more. We got one guest that is doing all the above. Mike Alanga serial entrepreneur,Michelin star chef and recently winner of *BEST GUMMY with Dablogics amazing Mega Minis in WestWords ( Denvers weekly independent cultural newspaper) Best of Denver. Mike is relaunching his brand @7sacred always focusing on organic inputs and small batch strain specific products sets this and all the brands that Mike puts together. In a few weeks Mike will be launching yet another brand “GanjaBee” we will get the inside scoop on that and more since Mike will be in Studio. We might have Andrea the Cannabis nutritionist zoom in and the Bat Signal has been put out for @the_real_james_bean man on the scene from @shn_seed_bank . So get that @dabx GO rig charged your @jerome_baker bong Clean with some ice

A congressman is determined that his legislation to expand the nation's number of truck parking spaces will pass into law this year. Also, some specific scams targeting motor carriers and their authority are on the rise. We'll explain what's happening and offer some advice. And with some still pushing for electric trucks, it raises questions – including ones about the effects on tire selection and performance. 0:00 – A new law in Arkansas stiffens English-proficiency requirements 10:11 – Bost determined to get truck parking bill passed 24:49 – Authority scams are on the rise in trucking 39:32 – How will electric trucks affect tires?

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into why profitability has to be the North Star for every restaurant owner — because without profit, nothing else is sustainable. I also break down one of the most underrated marketing tools in the game: the power of 'surprise and delight.' We're talking about those unexpected moments that turn a first-time guest into a lifelong fan. I share practical ways to build those moments into your operations — from budgeting for them to training your team to execute with heart. Because when you systemize joy, you create loyalty. And that's how you win. Takeaways:Money makes every other problem a minor inconvenience.Surprise and delight isn't just generosity; it's unexpected generosity.Creating unforgettable experiences turns guests into raving fans.A surprise and delight budget empowers staff to enhance customer experiences.It's about exceeding expectations in ways they couldn't even imagine.Transforming guests into ambassadors is key for marketing.Marketing through surprise and delight pays for itself.Training staff on surprise and delight strategies is essential.Focus on creating genuine moments of connection with guests.Implementing a structured approach to surprise and delight can lead to greater profitability.Chapters:00:00 Introduction to Restaurant Profitability02:06 The Power of Surprise and Delight05:54 Creating Unforgettable Experiences09:47 Implementing Surprise and Delight StrategiesIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

The phrase "Food as Medicine" has moved beyond buzzwords to become a powerful force in health tech and digital health. From dedicated pavilions at major conferences like HLTH to a growing understanding of its profound impact to StartUp Health's newly-launched Food as Medicine Health Moonshot Community, the concept is clear: what we eat plays a crucial role in preventing and managing chronic diseases – often more so than medication alone. Nutrition is not just about sustenance or weight management; it's a vital tool in fighting disease and fostering overall wellbeing. Beyond its direct health benefits, treating food as medicine offers a unique advantage: it connects us. Sharing meals builds community and belonging, essential elements for human health and thriving that a pill simply cannot replicate. In this episode, we speak with Rich Bennett, CEO & Co-founder of Epicured, a true standard-bearer in the Food as Medicine movement. Epicured delivers medically-tailored meals directly to individuals' homes, offering personalized nutrition plans designed by a team of expert nutritionists and Michelin-starred chefs, catering to a range of health conditions. We delve into Epicured's exciting recent developments, including their groundbreaking partnership with Medicaid in New York State. This significant move expands access to their life-changing service to a wider population, particularly those who may not have had the means to benefit previously. Bennett also shares his insights on joining as a founding member of StartUp Health's Food as Medicine Health Moonshot Community, highlighting the collaborative efforts driving innovation and growth in this vital field. Epicured is one of the exciting growth stories in digital health today, and they are at a fascinating inflection point. Join us as Bennett discusses their recent successful fundraise and their ambitious plans to scale up production at their "healing food" facilities. This is a pivotal moment for Epicured and the entire Food as Medicine movement. Tune in to hear how they are revolutionizing healthcare, one delicious and nutritious meal at a time. Are you ready to tell YOUR story? Members of our Health Moonshot Communities are leading startups with breakthrough technology-driven solutions for the world's biggest health challenges. Exposure in StartUp Health Media to our global audience of investors and partners – including our podcast, newsletters, magazine, and YouTube channel – is a benefit of our Health Moonshot Community Membership. To schedule a call and see if you qualify to join and increase brand awareness through our multi-media storytelling efforts, submit our three-minute application. If you're mission-driven, collaborative, and ready to contribute as much as you gain, you might be the perfect fit. » Learn more and apply today. Want more content like this? Sign up for StartUp Health Insider™ to get funding insights, news, and special updates delivered to your inbox.

主播：Selah (美国) + 梅莉 (法国) 音乐：Friends欢迎大家来到《老外来了》特辑“老外请回答！”第2期！Q1. “你觉得中式英语该被消灭还是被保护？”"Do you think Chinglish should be protected or gotten rid of?"Final answer 1: Instead of trying to 消灭 (get rid of) it, we just need to use it in the right context (在恰当的语境中使用)—like seasoning (调味品). A little bit in the right dish makes it even better.Final answer 2: 在正式场合我们要注意语言的准确性，但在日常交流中，Chinglish真的蛮可爱的！For people who've grown up in a 双语家庭 (bilingual household) —this kind of language mix (语言混用) can feel really natural.And sometimes Chinglish is super creative, like “add oil” — a direct translation of “加油”. It's like a linguistic inside joke (语言上的“圈内梗”). But in formal situations (正式场合)—like school essays or business emails—it's better to use standard English (标准英语).Q2. “你们国家有饭前先拍照的习惯吗？”“Does your country have a ‘take a picture before you eat' kind of habit?”Final answer 1: In the US, they call this “my phone eats first.” It's like... you don't dare touch your food until you've gotten the perfect angle (角度), lighting, everything. Especially if it's something super pretty—like latte art (咖啡拉花) or a fancy dessert (美味的甜点) or if it's your first time at a famous restaurant. 美美的食物，当然要先拍照啦~ Final answer 2: It's become part of modern food culture, not just in the US but globally now.不过有些人也会觉得这样有点烦。Some people even make rules—like, okay, ONE picture, then phones down. That's a good compromise (折中办法).But if it's something homemade (自制的) and you're really proud of it, post away, Maelle said. 梅莉觉得自己辛苦做的饭尤其值得在朋友圈或者小红书上晒一晒！Q3. “如果必须选一个，一年不喝奶茶，还是一年不吃炸鸡？”“Would you go a year without milk tea or a year without fried chicken?”Final answer 1: This one is easy for Maelle, “I would choose to give up fried chicken. I just love 奶茶 too much. It's like my emotional support drink.”Final answer 2: For Selah, she thinks she eats 炸鸡 more often and in more circumstances (在更多时候), so this would be harder to give up!Fried chicken is so versatile (百搭的)—it can be part of a meal, a snack, comfort food (疗愈系美食)… And there are so many styles too—美式南方炸鸡、韩式炸鸡、台式盐酥鸡......04. Meme Sentence Challenge 梗图造句挑战今天的趣味挑战是——用“泰酷辣”来夸一夸英国菜！To say something over-the-top about British food (用夸张的方式“赞美”英国菜). “This boiled potato with no salt? 泰酷辣! It's like… flavor went on vacation!” （这土豆也太原味了，味道去度假了吗？）“Baked beans on toast? 泰酷辣! Michelin stars could never.”（米其林都做不出来的“神级”早餐～）”“This cucumber sandwich with exactly one slice of cucumber? 泰～酷～辣！It's giving… invisible luxury (隐形的奢华).”（只放一片黄瓜，低调到极致）“A proper cup of British tea with milk? 泰酷辣! Smooth. Classic. Basically emotional support in a mug (柔顺、经典，一杯能抚慰灵魂的奶茶).”And jokes aside, British food does have its charm. 我们只是用“泰酷辣”的语气来玩个梗，其实还是很尊重英国文化的。British friends, we're just having fun—no hard feelings (别介意哈)! 我们今天从Chinglish聊到拍照文化，再聊到炸鸡奶茶，还有British food 的“泰酷辣”时刻。 If you had fun, don't forget to follow, leave a comment, and share the episode with your friends! 欢迎大家留言告诉我们你最喜欢的问题，或者你自己的回答。我们可能会在下一期节目读出你的答案哦！And if you have a spicy question (有趣的问题) you want us to answer…请在留言区告诉我们，我们下期再见！

durée : 00:09:12 - L'invité de 7h50 - par : Sonia Devillers - Hugo Roellinger, chef triplement étoilé Michelin 2025 pour son restaurant Le coquillage à Saint-Méloir-des-Ondes, en Ille-et-Vilaine, était l'invité de France Inter ce jeudi.

durée : 00:09:12 - L'invité de 7h50 - par : Sonia Devillers - Hugo Roellinger, chef triplement étoilé Michelin 2025 pour son restaurant Le coquillage à Saint-Méloir-des-Ondes, en Ille-et-Vilaine, était l'invité de France Inter ce jeudi.

On this episode, Ragnar speaks with Harish Arya, Chef Manager at Sodexo in Singapore. With over a decade of experience in the industry, Chef Harish has honed his skills at esteemed establishments such as ADDA Restaurant, SATS and Hyatt Regency Hotel. A strong passion for innovation has earned him many accolades in the competition scene, from a Gold Medal in FSG SATS Catering Competition, a Silver Medal in Food Hotel Asia, a Bronze Medal at the IKA Culinary Olympics, and twice listed in the Michelin guide at ADDA Restaurant. Chef Harish carries this innovative spirit in his work, having already reduced kitchen waste at Sodexo by 95% in his time there - with even greater plans ahead. Tune in to hear how to foster a team culture of sustainability and implement zero waste efforts in the kitchen. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In this episode of Business of Drinks, we sit down with Harmon Skurnik, president of Skurnik Wines & Spirits, one of the most influential importers and distributors in the U.S. With more than $200 million in annual revenue, a wholesale presence in nine states, and import reach across the nation, Skurnik has grown into a powerhouse while holding tight to its roots as a family-run, quality-first business.Unlike many peers, the Skurnik team has never chased scale for scale's sake. Instead, their approach has been defined by thoughtful, organic growth — expanding only when the opportunity was right. From rescuing a struggling Ohio distributor to launching what would become their top-selling brand, The Pinot Project, Harmon shares how Skurnik's strategy has delivered both scale and staying power. In fact, Skurnik's sales were up in 2024, while much of the wine industry contracted — a testament to their effective operations and strategic growth path.In this episode, Harmon shares:How Skurnik Wines & Spirits grew from a two-man operation in NYC to a national player with 270+ employeesWhy they still personally taste every wine and interview every employee — even with operations in nine statesThe story behind The Pinot Project, now their #1 SKU, selling 65,000 cases and $6 million annuallyHow the team turned around a failing Ohio distributor into a thriving business in Ohio, Kentucky, and IndianaWhy the company avoids expansion for expansion's sake, and only grows where it can add true valueHow Skurnik positions itself as a marketing partner, not just a logistics provider, for its suppliersWhat makes a good distributor in today's market — and why asking "how many reps do you have?" misses the pointLast Call: We dig into a provocative piece by cocktail historian and author David Wondrich: “Why Is My Drink So Damn Weird?” (via Punch). Erica, Scott, and Caroline debate:

How can a vineyard disaster become an unexpected opportunity to innovate? How does storytelling transform wine marketing? What innovative pairings go beyond red wine and red meat? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sally Evans, author of the new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Are you ever too old to start over? How do we build resilience as we get older? How did Sally's harsh initiation with the 2017 frost in Bordeaux shape her approach to winemaking? Why did Sally decide not to pursue organic certification? How did it feel to present Sally's first wine in 2018 at Bordeaux's En Primeur? Which aspects of the story does Sally hope critics understand beyond what's in the glass? Beyond scores and medals, what forms of recognition have been most meaningful to Sally as a winemaker? What was it like to be sworn into the Confrérie des Gentilshommes de Fronsac? What was the steepest learning curve in selling a physical product like wine? How has Sally found creative ways to market and sell Château George 7? Why should you incorporate storytelling in marketing wine? How did Sally pivot to minimize the negative impact of COVID on the winery? What are some unusual pairings between vegetarian dishes and red wines? How do you know when it's time to move on from something you've built? What goals would Sally like to accomplish before selling the winery?   Key Takeaways As Sally shares, she was still living in the southeast of France when the previous owner of her vineyard rang to tell her that the frost had destroyed everything. While now we have barrel rooms and we have thermoregulation, we made a decent wine and that proved the process. That was a good example of how in midlife we can look at something that looks really bad, something that's happened, and actually turn around and make something good out of it. Sally says that when she hosts wine tastings, she always talks about the occasions when they're going to drink the wine: I think there's one thing in marketing where you profile the customer but I think with wine, often it's around the occasion and what you're eating and who's over and so on. That's how we drink wine. We drink it for occasions. Sally observes that when we look at the back of most red wine bottles, especially from Bordeaux, it says drink with red meat: I thought, well, that's not really helpful. I have a very close friend, Wendy Narby, she and I sat down and said, red wine goes fabulously with veggie dishes and so we've done it as a passion project where we talk about how to pair plant-based food with different Bordeaux wines.   About Sally Evans After an international corporate career based in Paris and the South of France, Sally Evans completely changed her life in her fifties. She created an independent winery in Bordeaux, completely on her own with no prior experience or knowledge of wine. She threw herself into wine studies, bought a parcel of mature vines with some dilapidated buildings and created a brand-new wine chateau. She now has a boutique winery, Château George 7, in Fronsac on the right bank of Bordeaux. Her wines win high critical acclaim from leading wine critics and publications and are listed in Michelin-starred restaurants and top venues across Europe and the US. Sally has also created a wine tourism destination for tastings and events, winning accolades for its exceptional wine experience. Alongside wine, her other passion is supporting women to follow their dreams.         To learn more, visit https://www.nataliemaclean.com/333.

#94.In this powerful episode, we sit down with Josh Kopel, restaurateur, consultant, speaker, and former President of the California Restaurant Association, whose story is one of transformation, from building a multimillion-dollar restaurant empire in Los Angeles to rethinking the way hospitality businesses are built and run.Kopel is best known for founding a Hollywood bar that became a local legend, launching a Michelin-awarded fine dining restaurant, and building an award-winning fast-casual brand. But by early 2020, he was burned out. With the pandemic looming, Josh sold everything—not as an exit, but as an evolution.What came next was FULL COMP, a podcast born out of a commitment to rebuild the industry from the inside out. Paring his own experience with candid conversations with industry legends, Josh codified the systems, strategies, and stories that drive long-term success in hospitality. Those insights became the Restaurant Scaling System: a step-by-step framework helping restaurant owners regain control, increase profits, and build businesses that don't burn them out.In 2025, Josh launched the 5-Day Restaurant Profitability Masterclass—a free, high-impact crash course that distills decades of lessons into five focused sessions. It's not theory; it's a practical blueprint for restaurateurs ready to stabilize their operations, grow sustainably, and finally enjoy the freedom they've earned.During the episode, Josh shares valuable insights on understanding customer needs, the power of teaching over doing in consulting, and effective strategies to boost profitability through targeted marketing and customer engagement. He also discusses the concept of product-market fit and how restaurants can harness AI to streamline operations and enhance efficiency. Links and resources

Today's guest is quite literally a national treasure. She's a Dame, a queen of the kitchen, an author, a restaurateur, and of course, the judge who has been serving up wit and wisdom alongside cakes and crumbles on The Great British Bake Off since 2017… it is the one and only Dame Prue Leith.Born and raised in South Africa, Prue moved to London in the swinging Sixties and quickly became a force to be reckoned with in the culinary world. She founded Leith's - a hugely successful restaurant in Notting Hill that went on to earn a Michelin star - and later opened Leiths School of Food and Wine, which has trained generations of top chefs and food writers.Over the decades, she's written best-selling cookbooks and novels, been a newspaper columnist, a judge on the Great British Menu, and has sat on countless boards and advisory panels, all while campaigning tirelessly for better food in schools, hospitals, and prisons. Her impact on British food culture is hard to overstate. And now, at 85, she's showing no signs of slowing down. She's back on our screens in the new season of her wonderfully warm and personal ITV series, Prue Leith's Cotswold Kitchen, filmed in her beautiful country home, where she shares family recipes, chats with friends, and brings a bit of sunshine to our screens.If you thought Prue's adventures were limited to the kitchen, though, you can think again. From the deserts of Turkmenistan and the ancient silk roads of Uzbekistan to beach drives in Western Australia and mountain drives in Bhutan, her travel diaries are as rich and surprising as her legendary glasses collection.So settle in for a deliciously inspiring chat with a woman whose life has been anything but ordinary.Destination Recap:Holly:Elkstones, Chipping Campden, England (Part of Simon Escapes' collection)Prue:TurkmenistanUzbekistanAshgabat, TurkmenistanKruger National Park, South AfricaUmhlanga Rocks, KwaZulu-Natal, South AfricaIpswich, EnglandParis, FranceCape Town, South AfricaPerth, Western AustraliaKalgoorlie, Western AustraliaLucky Bay, Western AustraliaCore by Clare Smyth, London, EnglandCotswolds, EnglandBhutanAmir Temur Mausoleum, Gur-e Amir Complex, UzbekistanSharm El Sheikh, EgyptThe Kimberley, AustraliaPrue Leith's Cotswold Kitchen continues on ITV1, ITVX, STV and STV Player on Saturday 19th April 2025With thanks to Wexas, Airbnb and Saily for their support of today's episode - Download the SAILY app and use our code TRAVELDIARIES at checkout to get an exclusive 15% off your first purchase Thanks so much for listening today. If you want to be the first find out who is joining me on next week's episode come and follow me on Instagram I'm @hollyrubenstein, and you'll also find me on TikTok. Hosted on Acast. See acast.com/privacy for more information.

En este episodio de Tertulia Dura me siento con Lalo Antón, director de Bodegas Izadi y uno de los nombres más influyentes del vino en España. Conversamos sobre su trayectoria en la industria, los distintos tipos de vino y cosechas, y cómo desarrollar un paladar que va más allá del “me gusta” o “no me gusta”.También hablamos de maridajes (sin complicarse), cómo elegir un buen vino sin dejarse llevar por etiquetas, y del vínculo profundo entre el vino, los viajes, la gastronomía y la cultura española. Lalo nos cuenta cómo su empresa familiar ha crecido hasta vincularse con la alta cocina y restaurantes con estrellas Michelin —pero sin perder su esencia.Una charla sobre beber bien, vivir mejor y entender lo que hay detrás de una buena copa.

For Episode 424, Jon and Brendan head to Mills Market in Mills 50 to check out a Cowboy Curry pop-up and some other Michelin-rated food stalls while they're at it. This week's topics include the kickoff to Florida Film Festival, the closing of downtown Orlando's only movie theater, the sale of White Wolf Cafe, Bar Rescue working over the Game Room venue, and the death of Westgate's David Siegel. This week's episode was sponsored by Enzian Theater and JustCallMoe.com. Tune in to Bungalower and The Bus on Real Radio 104.1 FM every Friday at 8 p.m. or catch the podcast to stay in touch with all of the latest headlines, new restaurants, and best-bet events to attend this week.

Today on the HowToBBQRight Podcast, the weather is FINALLY looking up (00:14)! Malcom whipped up a bison picanha, and it was super beefy and delicious (01:08)! The Michelin guides are making their way down south, and here's OUR picks for who deserves a star (08:03). Y'all are KILLING IT on the BBQ memes competition, and the BINGO game might just be our favorite (19:13). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (27:52)! Malcom's got a new dip just in time for your summer charcuterie spreads (28:41). Is Royal Oak's new charcoal actually worth using (34:42)? This is how you smoke the best BBQ beef short ribs (38:59). Catering a wedding can be a HUGE task, but here's the best ways to cater barbecue for the big day (41:58). When you cook brisket for a crowd, should you slice, shred, or chop it (43:28)? Malcom's cooked a LOT of seafood, but here's how he'd get down on a HUGE seafood boil (45:19)! Should you be trimming your brisket BEFORE you throw it on the smoker (49:27)? We've got a golf get together this weekend, and I ordered the “Taste of the Masters” to review (52:23)...

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I break down why focusing on frequency instead of foot traffic is the key to long-term profitability.We're diving into the power of customer data—how to capture it, segment it, and use it to create marketing that actually works. Because guess what? Not all customers are created equal. Once you know who your best customers are and why they keep coming back, you can stop throwing money at broad marketing and start making strategic moves that drive real growth. If you're looking to maximize revenue without constantly hustling for new guests, this one's for you.Takeaways:Your fastest path to growth isn't new customers.A 5% increase in repeat customers boosts profitability by 25%.Reminding customers that you exist is crucial.Acquiring customer data is essential for retention.People value status and access over discounts.Role-playing can help staff feel comfortable selling.Segmentation of customer lists increases marketing effectiveness.Personalized communication makes customers feel valued.Focus on existing customers for quicker revenue growth.Implement frequency-based campaigns to drive repeat visits.Chapters00:00 Introduction to Restaurant Profitability02:07 The Importance of Customer Frequency05:00 Capturing Customer Data07:52 Segmentation for Effective Marketing10:12 Conclusion and Call to ActionIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Why This Episode Is a Must-Watch Wine isn't just about grapes and bottles; it's about pairing moments with memories, enhancing meals, and enriching lives. In this episode of Inspired Money, we delve into the world of wine with some of the best minds in the industry. Whether you're a seasoned enthusiast or a curious newcomer, this discussion offers timeless tips on elevating your dining experiences and understanding wine as a cultural connector. Say goodbye to intimidation and hello to joyful exploration.  Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Dustin Wilson is a Master Sommelier, entrepreneur, and co-founder of Verve Wine, a modern retail and hospitality brand with locations in New York, San Francisco, and Chicago. Known for his role in the SOMM film series, Wilson has also launched Après Cru, a firm supporting the growth of visionary restaurant concepts. https://vervewine.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Sarah Thomas is the co-founder and Chief Brand Officer of Kalamata's Kitchen, a storytelling brand that celebrates cultural curiosity through food, encouraging children to explore diverse cuisines with empathy and excitement. A former Advanced Sommelier at the three-Michelin-starred Le Bernardin, Thomas blends her fine-dining background and South Indian heritage into joyful narratives that inspire the next generation of eaters and adventurers. http://kalamataskitchen.com Key Highlights: Exploring Diverse Wine Varietals Sarah Thomas emphasizes the importance of understanding one's own palate. She encourages curiosity and experimentation beyond traditional wine pairings, stating, “Understanding your likes and dislikes and exploring diverse expressions can elevate your entire dining experience.” Breaking Wine Pairing Norms Dustin Wilson shares insights into experimenting with wine-food pairings. Drawing from his restaurant experiences, he suggests starting with traditional guidelines and then boldly venturing into uncharted pairings that complement personal taste preferences. Embracing Ancient and Emerging Wine Regions Yannick Benjamin brings focus to ancient wine regions like Georgia and Armenia. He values wine's ability to connect us with diverse cultures and histories, highlighting wine as “liquid geography” that educates as much as it delights. The Science and Debate of Healthy Wine Consumption Madeline Puckette reviews recent health debates around wine. She provides an overview of current studies, including findings that moderate wine consumption may lower mortality rates, urging viewers to balance indulgence with wellness. Call-to-Action Here's something simple you can do this week. Plan one meal—just one—where you really slow down and think about the pairing. Whether it's wine with dinner, sparkling water with citrus, or just setting the table with intention, create an experience. Invite someone over, light a candle, and enjoy it. Let food and drink be a reminder to live well. Find the Inspired Money channel on YouTube or listen to Inspired Money in your favorite podcast player. Andy Wang, Host/Producer of Inspired Money

While a relatively new term, ageism is a method of discrimination based on age - typically toward older people, though it can also be directed toward younger people as well. It's a way of enforcing harmful stereotypes - too old to be effective, interesting, too young to have sufficient knowledge or understanding. In this episode, Shantelle and Cristina discuss how ageism can be internalised and used to hinder yourself, without you necessarily even being aware of it. It's a quiet whisper telling you not to wear that, it's too late to try, do or be that. They get to the bottom of where they think it comes from and how to fight it within yourself, and the beauty that can come with successfully removing it from your thoughts. Cristina Carpio is an entrepreneur, media personality, and philanthropist with over two decades of experience across media, hospitality, and the luxury lifestyle sector. A former host of CTV Morning Live, she has led marketing for a luxury auto group, served as editor-in-chief of a global lifestyle publication, and helped launch acclaimed restaurants in Toronto, including a Michelin-starred venue in 2024. She has hosted a travel series on Amazon Prime and Roku, collaborating with top international hospitality brands. Cristina is a recognized voice at major Canadian events such as the RC Show and SIAL Canada. Her work in community leadership and advocacy for diversity and inclusion has earned national recognition, including the RBC Top 50 Canadian Immigrant Award, the Queen's Jubilee Pin, and the Hero of Business Award.As always, support this independent podcast by making sure you:FOLLOW - LIKE - COMMENT - SHARE!CONNECT WITH SHANTELLEINSTAGRAM: https://www.instagram.com/shantellebisson/?hl=enWEBSITE: https://shantellebisson.com/YOUTUBE: https://www.youtube.com/@withoutlosingyourcoolNEWSLETTER: https://shantellebisson.com/pages/boo...BUNDLES: https://shantellebisson.com/collectionsCONNECT WITH CRISTINAhttps://evolvemagazine.ca/founder/https://www.instagram.com/cristina.carpio01/?hl=en

“I like to say sometimes we are an analog experience. Everybody today is talking about digitalization, which is indeed important. But the digital means can never, ever replace the human connection between two people. We are artisans of memories. It's the software of our hotels. The hardware is in the beauty, how they look, but it would be completely empty and without soul if it was not about the people.”We're in great company with Ingrid Koeck, a Partner of Torel Boutiques in Portugal where her passion as an “Artisan of Memories” lies in crafting unique places. By infusing soul into remarkable structures with Portuguese artistry and interior design she intentionally creates a profound human connection with curious travelers turned guests.With a growing collection of prestigious Portuguese boutique hotels sprinkled across Lisbon, Porto, the Douro Valley and soon the Azores, Torel Boutiques embody excellence around every corner—from the service to the amenities, the gastronomy to the ambiance, the distinctive moments turned memories. In this episode, Ingrid's natural storytelling captivates us as she weaves a narrative of her own life's travels, painting for us a picture of the passion she found in Portugal, the home she created there, and the tales of cultural heritage she continues to capture in this convivial chapter. Top Takeaways[2:05] Ingrid's life is full of many colorful chapters—from growing up in her grandmother's rural Austrian bed & breakfast to spending a decade with the UN across Africa and the Middle East—a story where diverse cultures have shaped her profound curiosity of and appreciation for authentic human connection.[7:05] Through life's unexpected turns, Ingrid learned to balance her need for both adventure and stability—evolving from a fearless young traveler to seeking her European roots and creating her own hospitality business where meaningful connections happen on her terms.[12:15] Shaped by the resilient women in her family, Ingrid's defining traits of curiosity and courage allow her to embrace new challenges with the unwavering confidence that no matter what happens, she can always take care of herself.[20:05] Through Torel Boutiques' thoughtfully designed spaces, Ingrid honors her grandmother's wisdom that true hospitality creates memories based not on things, but on how guests feel when personally connected.[25:00] Celebrate a legacy of Portuguese royalty with Torel Palace Lisbon and indulge in Michelin star gastronomy at 2Monkeys.[25:35] Honor the writers of Portuguese literature with Torel Palace Porto and study your senses at BLIND.  [26:40] Discover a history of Portuguese expeditions with Torel 1884 and sip on a vault of fine wines at Bartolomeu Bistro & Wine.[27:40] Savor the heritage of Portuguese vineyards at Torel Quinta da Vacaria and taste the terroir at Schistó.[31:30] Craft artisanal traditions such as soap making at Torel Saboaria. [35:55] Embrace the timeless tranquility of Portugal through nature-inspired sanctuaries at Calla Wellness & Spa—from Douro Valley's wine therapy to Lisbon's exotic chocolate-infused sanctuary.[39:20] Uncover a hidden gem at Torel Terra Brava shining soon on the Azores Islands.Visit For YourselfTorel Boutiques Website Lisbon: @torelpalace_lisbon Porto: @torelpalace_porto | @torel1884 | @torelavantgarde | @torelsaboariaDouro Valley: @torelquintadavacaria Azores: @torelterrabrava

Welcome to Episode 56 of the Let's Dig In Podcast, where this week's conversation takes us into the heart of culinary craftsmanship and cultural storytelling. Hosted by Chef Rich Rosendale, this episode features Kyle Connaughton, the acclaimed chef and co-owner of the three-Michelin-starred SingleThread in Healdsburg, California. In this enlightening discussion, Kyle shares his journey from an early passion for sushi to his immersive training in Japan and his rise through some of the world's most influential kitchens. With a career rooted in both tradition and innovation, he offers a unique perspective on the integration of Japanese, French, and modernist techniques that shape his philosophy at SingleThread. We explore Kyle's groundbreaking project, Through Line, which blends documentary filmmaking with the dining experience to educate and inspire guests about sustainability, ingredient sourcing, and the deeper stories behind each dish. Throughout the episode, Kyle reflects on mentorship, the evolution of American culinary identity, and the importance of honoring both the craft and the culture of cuisine. So, whether you're a seasoned professional, a culinary student, or simply a passionate foodie, get ready to be inspired by Kyle Connaughton's thoughtful approach to food, storytelling, and innovation. For the full visual experience, watch the episode on Rosendale Collective on YouTube—and don't forget to like and subscribe for more inspiring conversations from the culinary world.

Dans cet épisode, David Ordono reçoit un invité discret au parcours remarquable, le chef Éric Trochon, Meilleur Ouvrier de France, chef étoilé du restaurant Solstice à Paris.Son parcours n'a pas suivi un chemin linéaire. Éric Trochon a choisi les chemins de traverse : photographie, marketing, édition, stylisme,… Autant de domaines qu'il a explorés pour assouvir sa fibre entrepreneuriale tout en continuant de travailler sa cuisine, avant d'asseoir définitivement sa réputation de chef par le titre prestigieux de Meilleur Ouvrier de France, des adresses remarquées comme Semilla et l'étoile pour Solstice.Mais derrière la carrure du MOF et du chef reconnu, se cache l'histoire d'un jeune homme fasciné par l'excellence, qui aurait pu tout abandonner à seize ans après une mauvaise expérience. Vous allez donc découvrir un épisode et un parcours inspirant où l'agilité, la persévérance et la passion ont permis sans faire de bruit à Éric Trochon de se faire un nom.PROD : NOLAJournaliste : David OrdonoRéalisation : David Ordono et Célia CaillauxProduction Éditoriale : Sandrine RobertDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Mexican-born Michelin-starred chef Santiago Lastra – whose restaurants include KOL and Fonda – orders his dream meal this week. Now, where did we put the sea buckthorn juice? Santiago Lastra's new London restaurant Fonda is now open – go to fondalondon.com. And for details about KOL go to kolrestaurant.com. Follow Santiago on Instagram @santiagolas Off Menu is a comedy podcast hosted by Ed Gamble and James Acaster.Produced, recorded and edited by Ben Williams for Plosive.Video production by Megan McCarthy for Plosive.Artwork by Paul Gilbey (photography and design).Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.

On Dish this week, Nick and Angela welcome a Grammy Award winning musician to the table. Gregory Porter is a much-loved jazz and soul singer who lives in Bakersfield, California with his wife and two sons. Porter rose to prominence in 2013 with the release of his third album, Liquid Spirit, which achieved huge commercial success and saw him win his first of two Grammy Awards. More recently, Gregory appeared on our TV screens as a giant Dressed Crab on The Masked Singer, finishing as runner-up.  Alongside his impressive back catalogue of releases, Porter's live shows come highly recommended, powered by his rich, soulful and emotional vocals. He joins Nick and Angela ahead of his upcoming UK tour that includes four nights at London's Royal Albert Hall. Nick, Angela and Gregory enjoy a Cabernario No. 8 as Angela pulls out all the stops serving Steak à l'échalote, a recipe by Claude Bosi, with two types of chips. To accompany their steaks, they have the choice of three sauces: a Beaujolais, a Béarnaise or a Café de Paris-style butter.  Gregory hosts his own cooking show, The Porterhouse, and brings fantastic culinary knowledge and appreciation to this episode. He shares his love of hosting big, big parties, shows plenty of love for touring life in the UK and reveals what life was like inside that heavy Dressed Crab head. You can now watch full episodes of Dish on YouTube  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 them in a future episode. Dish from Waitrose is made by Cold Glass Productions.

In this episode, Bill sits down with George Aliferis, founder of Orama, host of the Investology podcast, and a fellow CAIA Member, to explore the evolving dynamics of private markets, democratized investing, and the importance of long-term thinking. George shares his unconventional path—from financial markets to filming Michelin-star chefs, and back into fintech content creation. Together, they probe the marketing practices in alternative investing, the pitfalls of liquidity and wrappers, and the critical role of education and governance in a more accessible financial landscape. The episode also features reflections on Swensen-style investing, the challenges of retail access to alts, and whether fractional ownership of wine or art is more hobby than portfolio play. Check out Bill's interview with George on Investology: https://open.spotify.com/episode/75aukPhzZi7Su6aQiN7SWA?si=DLQdcQ-yQYKyy_-VnQazqg

What's one of the most challenging aspects of being a new winemaker in Bordeaux, especially if you're a middle-aged foreigner who is making wine for the first time? How did the Bordeaux sub-region of Fronsac lose its fame after being a region favoured by French royalty? What if the only thing holding you back from a fresh start, a new project or a major life change is you? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sally Evans, author of the new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Which pivotal moment sparked Sally's interest in learning more about wine? What was Sally's career before wine? Why did she decide to transition into a wine career at 52? How is Make The Midlife Move different from other books of the genre? What was the most surprising insight Sally discovered while writing her book? What was the most challenging part of writing Make The Midlife Move? Where is Bordeaux, and specifically Fronsac, geographically located? Why has Fronsac often been overlooked in favour of more well-known regions? What made Sally choose Fronsac when deciding to start winemaking? What's the story behind Sally's winery's name, Château George 7? How did Sally overcome the issue of magnum bottles with no capsules to fit? What was Sally's most humbling moment in her winemaking career? Which unexpected challenges does Sally wish someone had warned her about in the early days? Why did Sally decide to expand into making white wine? What can you do to manage feelings of impostor syndrome?   Key Takeaways What's one of the most challenging aspects of being a new winemaker in Bordeaux, especially if you're a middle-aged foreigner who is making wine for the first time? Sally notes that she didn't realize just how much bureaucracy there was in France with the customs system and appellation rules around winemaking. There's a lot of rules which are good, but, there were so many rules. She also didn't really think through how long it takes to make a wine. So it's quite a long time that you're financing everything before you can actually start earning money. How did the Bordeaux sub-region of Fronsac lose its fame after being a region favoured by French royalty? Fronsac had the first wines that were produced and went up to the Royal Court of Versailles, but as time went by, areas like Saint-Émilion overtook Fronsac in terms of notoriety. When the climate was a little bit cooler as well, some of the wines tended to be a little bit more rustic, maybe not quite as ripe or as elegant as they could be.   About Sally Evans After an international corporate career based in Paris and the South of France, Sally Evans completely changed her life in her fifties. She created an independent winery in Bordeaux, completely on her own with no prior experience or knowledge of wine. She threw herself into wine studies, bought a parcel of mature vines with some dilapidated buildings and created a brand-new wine chateau. She now has a boutique winery, Château George 7, in Fronsac on the right bank of Bordeaux. Her wines win high critical acclaim from leading wine critics and publications and are listed in Michelin-starred restaurants and top venues across Europe and the US. Sally has also created a wine tourism destination for tastings and events, winning accolades for its exceptional wine experience. Alongside wine, her other passion is supporting women to follow their dreams.         To learn more, visit https://www.nataliemaclean.com/332.

Cette semaine dans CHAUD!, le format actu de CHEFS, des initiatives et des événements !

After six long years, The San Francisco Chronicle has revived its annual Top 100 Restaurants list. Critics MacKenzie Chung Fegan and Cesar Hernandez join us to share their picks, their process, and their personal food obsessions. We'll take a tour of the restaurants that made this year's list, and dish about what makes a restaurant truly “top” – from Michelin-worthy tasting menus to perfectly grilled fish tacos. What Bay Area restaurant would you rank #1? Guests: MacKenzie Chung Fegan, restaurant critic, The San Francisco Chronicle Cesar Hernandez, associate restaurant critic, The San Francisco Chronicle Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Flavors Unknown, I'm joined by Chef Matt Abdoo, co-founder of the wildly popular Pig Beach BBQ. Known for its award-winning approach to regional American barbecue, Pig Beach blends the soul of Southern smoke with chef-driven technique—and Matt is the creative fire behind it all.But before the smoke, there were stars—Michelin stars. Matt's culinary path began at Del Posto, where he worked as Chef de Cuisine, mastering the art of fine dining. In this episode, we explore his journey from cream and cannoli to brisket and smoke rings, and how his Italian-Lebanese roots shaped his passion for inclusive, community-driven cuisine.We get into the misconceptions of barbecue, the emotional storytelling behind his cookbook, and how barbecue—like love—is meant to be shared. Plus, you'll get his take on the best BBQ side dishes, guilty pleasures, and his favorite eats in West Palm Beach.If you've ever wondered what happens when high technique meets humble tradition, this episode is for you. What you'll learn from Chef Matt Abdoo The multicultural flavors of his childhood2:51 – Matt Abdoo's Italian-Lebanese upbringing4:17 – Friday night dinners with his Lebanese grandma5:02 – His Italian grandmother's legendary raguBecoming a chef8:09 – Realizing he wanted to cook for a living10:35 – His first restaurant job11:01 – Dreams of cream and cannoli from the dishpit13:33 – Culinary school and a hands-on externshipFrom fine dining to flame-kissed BBQ15:08 – Why he left fine dining for barbecue17:18 – Doubts about launching a new concept18:53 – What sets Pig Beach BBQ apart21:14 – Sauce or no sauce?22:25 – When the BBQ haters come out23:44 – How menus differ by locationThe craft and culture of BBQ25:38 – Writing The Pig Beach BBQ Cookbook27:58 – The biggest BBQ crime you can commit28:30 – The right way to manage smoke29:54 – Using regional wood for flavorBeyond the pit31:25 – Where to eat in West Palm Beach32:41 – Matt Abdoo's guilty pleasure foods33:19 – His eating habits at home34:10 – Dream collaborators34:46 – The best BBQ side dishes36:34 – His ultimate life lesson I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Matt Abdoo Instagram Facebook Social media Pig Beach BBQ Instagram Facebook Links mentioned in this episode Pig Beach BBQ

Discover how Tom Kerridge went from washing dishes to building a £40M hospitality empire. In this episode of Secret Leaders, we dive into the raw truth behind restaurant success (and failure), why most places don't make it, and how Tom hustled his way to the top—without any business background, investors, or MBA. Pre-order Tom's new book: "The BBQ Book: 80 Delicious Recipes for Fire and Coals".. What You'll Learn: The real economics behind restaurant pricing and margins How Tom built the world's first 2 Michelin-starred pub, The Hand & Flowers Secrets to turning passion into profit in the hospitality industry Leadership lessons from the heat of the kitchen Why most restaurants fail—even when the food is great Hosted by Dan Murray-Serter & Chris Donnelly, this interview breaks down the mindset, risk-taking, and raw resilience it takes to thrive in one of the toughest industries on earth. _______________ Sign up to Wise Business banking: https://wise.com/uk/business/ Join Vanta and receive $1000 off: http://vanta.com/secretleaders

À voir le nombre d'émissions de cuisine qui fleurissent sur les chaînes de télévision du monde entier, les photos et vidéos de plats alléchants qui circulent sur les réseaux sociaux, les métiers de la gastronomie semblent avoir de beaux jours devant eux. Dans la grande marmite des réseaux sociaux, les contenus culinaires sont en effet populaires, notamment auprès des jeunes. Selon un sondage Ipsos, en France publié en 2024, 58% des moins de 35 ans suivent les comptes de chefs ou de restaurants. Ils sont également 67% à consulter les recettes de leurs cuisiniers préférés. Mais derrière le glamour, les assiettes bien dressées et les étoiles Michelin, il y a beaucoup de travail et de rigueur. Les métiers de la gastronomie requièrent des formations exigeantes, des savoir-faire et savoir-être essentiels en cuisine. Leurs variétés peuvent aussi correspondre à une diversité de profils et de personnalités. Comment bien se former pour faire carrière dans la gastronomie ? Quels besoins des établissements ?Avec : Anto Cocagne, « Le Chef Anto », cheffe à domicile, autrice de Mon Afrique – Produits phares, savoir-faire, recettes (Mango éditions,2024) et fondatrice de Baraka by le Chef Anto, table et épicerie fine qui met en valeur le meilleur des saveurs africaines, située à Paris. Pascal Maillou, proviseur du Lycée Belliard, lycée professionnel des métiers de la gastronomie à Paris. Lorna Boboua Do Sacramento, cheffe exécutive du Groupe Onomo basé en Côte d'IvoireUn reportage de Charlie Dupiot qui a suivi un concours de cuisine 3 heures pour préparer deux pâtisseries iconiques de la gastronomie française : c'était l'idée d'un concours organisé par la Fondation des apprentis d'Auteuil en février dernier au lycée professionnel hôtelier Daniel Brottier à Bouguenais, près de Nantes. Ils étaient six jeunes apprentis en pâtisserie, dont une majorité de filles, à participer, chacun aidé d'un commis. À la tête du jury : Nina Métayer, la première femme à avoir été distinguée « Pâtissière mondiale » en 2023 avant d'être sacrée « meilleure cheffe pâtissière du monde » en 2024. Notre reporter Charlie Dupiot était présente à ce concours forcément plus amateur, mais non moins stressant... À la clé : une semaine de stage avec Nina Métayer. Programmation musicale :► Epuikoiencore – Dani Bumba► Guyane – Bamby

Giordano's new CEO is eyeing an expansion and a digital overhaul. Crain's reporter Brandon Dupre talks with host Amy Guth about the pizza chief's company vision and about Michelin-starred Moody Tongue's new tasting menu.Plus: United Airlines makes a play for O'Hare's road warriors, Microsoft pulls back on data centers from Chicago to Jakarta, Illinoisans on Forbes' latest billionaires list and new Choose Chicago CEO embraces "challenge" of marketing the city.

Send us a textDelving into the world of the MICHELIN Guide ahead of the April 17th ceremony in Orlando, Florida, this episode offers expert predictions based on my perspective after accumulating 317 Michelin stars from dining at restaurants worldwide.• Breaking down Michelin's rating system and what "very good in its category" truly means• Analyzing differences between US and European Michelin standards• Predicting potential stars for newcomers Itamae, Kojin, and Recoveco• Spotlighting Ômo by Jônt in Orlando as Florida's best tasting menu and worthy of two stars• Discussing how Fort Lauderdale, St. Pete, and Palm Beach will fare in their Michelin debut• Examining common Michelin misconceptions, including why "Michelin-starred chef" isn't a real term• Evaluating which current stars might lose their status and which Bib Gourmands could be promoted• Highlighting notable omissions from this year's additions listTune in for the follow-up episode after the April 17th ceremony for reaction and analysis of the results.Listen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms: InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two?Message me at thewhetpalette@gmail.com. Thank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

C dans l'air l'invité du 4 avril 2025 : François-Régis Gaudry est journaliste culinaire, auteur de "Recettes et récits", aux éditions Marabout.Le Guide Michelin 2025 vient de couronner 78 nouveaux restaurants dans sa liste des étoilés avec deux nouveaux 3 étoiles, neuf nouveaux 2 étoiles et 57 nouveaux une étoile. Deux nouvelles tables ont rejoint le cercle très fermé des 3 étoiles : Christopher Coutanceau à La Rochelle et Le Coquillage d'Hugo Roellinger en Bretagne.Créé en 1900, le guide Michelin est le guide gastronomique le plus renommé en France, vendu à plus de 30 millions d'exemplaires et tiré à 500.000 copies chaque année. Ses étoiles font la réputation des chefs et son influence s'étend bien au-delà des frontières. François-Régis Gaudry, journaliste culinaire, est notre invité. Il reviendra avec nous sur la renommée du célèbre guide rouge, et sur l'importance des étoiles pour les restaurateurs. Il nous expliquera aussi comment choisir un bon restaurant, à l'heure où les avis en ligne comptent de plus en plus.

Ready to check off some epic San Diego experiences? In this episode, we're diving into the ultimate San Diego Bucket List! From breathtaking hikes like Potato Chip Rock and the waterfalls at PQ Preserve, to unforgettable outdoor adventures like the Rock and Roll Marathon and catching waves at Trestles, we've got all the must-do activities covered. We'll also take you through the best local breweries, including Burgeon, Blue Fire, and Kilowatt Brewing, plus the can't-miss events like the Farmers Open and San Diego FC games. And if you're into hidden gems, we're talking speakeasies like Raised by Wolves and The Space Pad. Foodies, don't worry—we've got you covered with a shoutout to Addison, San Diego's first 3-star Michelin restaurant. Whether you're new to the area or a seasoned local, this episode is packed with all the spots you need to put on your San Diego Bucket List!

Hosted by David and Nycci Nellis.     On today' show:   ·         There's a cherry blossom-themed cocktail competition coming your way, sponsored by High Road Spirits Importers. In with the details is Jennifer Nellis, the Mid-Atlantic market manager for High Road Spirits, and competition finalists  John Cooper, the general manager at D.C.'s Vagabond Kitchen & Bar and the bar manager at Prost, Lucy Valenti, the bar manager at the  Residents Café & Bar, and Kevin Cornejo, the beverage director at Mita;                                                                          ·         Our good buddy, Danny Lledó, is the talented chef/owner of the Michelin-starred Taller del Xiquet, where  awesome Mediterranean-inspired dishes rule.  Chef Danny is in today with a preview of his upcoming Easter menu;   ·         Recent budget cuts by the feds have put a harsh spotlight on the increasingly difficult task of feeding folks living on the margins.  Kate Urbank, site director for Food Rescue US – DC , is in with info about Food Waste Prevention Week, April 7–13 --  and local activities that will help raise awareness and save tens of thousands of pounds of food for folks in need;   ·         Another good friend of the show is in. D.C. restaurateur Hakan Ilhan (Brasserie Liberté, Ottoman Taverna, Il Piatto, Al Dente, and more) gives us the 411 on his newest restaurant,  Alara, an hommage to cuisine from Turkey, Greece and the Levant.                                           Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Restaurant Rock Stars Podcast, Roger dives deep into the world of restaurant operations with hospitality impresario Josh Kopel. Josh, a Louisiana native who rose to prominence by transforming a Los Angeles dive bar into a Michelin star restaurant, shares his journey and insights. The discussion covers a wide range of topics vital to restaurateurs, including leadership, company culture, marketing, customer experience, and maintaining relevance in a competitive industry. Josh emphasizes the importance of focusing on what works, leveraging high-impact sales strategies, and continuously evolving to meet guest expectations.

This episode of the Positive Leadership Podcast is truly special—for two reasons. First, Microsoft is celebrating its 50th anniversary, marking five decades of innovation, transformation, and leadership in the tech industry. Second, on a personal level, this milestone resonates deeply with me. Having spent 40 years at Microsoft, I have witnessed firsthand the incredible journey of this company, the people who shaped it, and the leadership lessons that continue to inspire me today. To mark the occasion, I am honored to welcome Steve Ballmer—a true legend, former CEO of Microsoft, and one of the most passionate, energetic leaders I've ever had the chance to work with. In this episode, Steve shares:  ✅ His first encounter with Bill Gates and the early days of Microsoft  ✅ The legendary IBM-MS-DOS deal that changed everything  ✅ What it was like leading one of the world's most influential companies  ✅ His transition to owning the LA Clippers and his vision for social impact in the U.S. Expect a conversation full of energy, laughter, and powerful insights on leadership, resilience, and the future of technology. 

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I break down how AI can be a game-changer for restaurant owners, not by replacing people, but by freeing them up to focus on what actually matters. We're talking automation, streamlined marketing, and strategic delegation—because the secret to scaling isn't working harder, it's working smarter. I'll walk you through how AI and well-crafted SOPs can help you reclaim your time, reduce the daily chaos, and set your restaurant up for long-term success. And here's the kicker—you don't have to overhaul everything overnight. Start small, build momentum, and watch how AI helps take your business to the next level.Takeaways:Money is the primary problem for restaurant owners.AI can help delegate tasks effectively.Overwhelm often comes from mismanaged tasks.Automated task audits can identify inefficiencies.AI can create structured SOPs from recorded tasks.Marketing consistency is key for restaurant success.AI can generate comprehensive marketing calendars.Engagement can increase with AI-driven marketing.Start with small AI implementations for better results.AI is a tool to amplify leadership in restaurants.Chapters00:00 Introduction to Restaurant Profitability02:06 Leveraging AI for Restaurant Efficiency05:49 Streamlining Marketing with AI10:03 Implementing AI in Manageable StepsIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Today on the podcast Eric is joined by Shawn Gawle of Camaraderie. Shawn speaks with Eric about what got him first interested in becoming a chef, his journey beginning with his Dad's deli to eventually working in Michelin star restaurants, working at his 2nd grade teacher's restaurant, what brought him to Houston, why he decided to join Goodnight Hospitality, creating the program at Rosie Cannonball, why he decided to pursue savory over doing something like a bakery given his pastry chef background, when he knew the timing was right to open his own restaurant, why the location for Camaraderie was the right spot, the story behind the name, why they're kinda doing both a tasting menu and an a la carte menu, developing the prefix menu, the work/life balance, and much more!  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Dallas Tex-Mex Staple Shutters Only Houston Location After Less Than 2 Years One of Texas Monthly's Favorite Houston Restaurants will Soon Shutter Houston's 11 Best Pastry Chefs Make Dining Sweeter New Houston Hotspot Debuts with a Seasonal Spin on Prix-Fixe Dining Hospitable Houston Craft Beer and Burger Spot Will Soon Shutter

Nashville has no Michelin-starred restaurants. Why? City Cast food and travel contributor Margaret Littman is here to help us understand, and alongside host Marie Cecile Anderson, she's handing out some stars of her own. (In breaking news, Michelin just announced a Guide to the American South, coming at some undetermined time in the future.) Plus, we're learning about Margaret's upcoming gallery exhibition, Are We Done Yet?, featuring her unfinished projects — and maybe yours, too. Check it out starting April 5! Want some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

President Trump just announced sweeping reciprocal tariffs on nearly all U.S. trading partners, sending markets tumbling and economists into a frenzy. Ravi breaks down what the news means for the economy, the political implications, and what to make of the eerie silence from former GOP free traders. Then, Ravi is joined by Sam Ashworth to talk about his debut novel The Death and Life of August Sweeney, a gripping story that blends fame, fine dining, and forensics. They unpack the misunderstood world of autopsies, question the myths fed to us by pop culture, and examine the medical field's quiet move away from the practice. Sam also shares stories from his time in Michelin-starred kitchens and how that intense world helped shape the novel. Leave us a voicemail with your thoughts on the show! 321-200-0570 Learn more about Ravi's novel and upcoming events: GARBAGE TOWN --- Follow Ravi at @ravimgupta Follow The Branch at @thebranchmedia Notes from this episode are available on Substack: https://thelostdebate.substack.com/ Lost Debate is available on the following platforms:  • Apple: https://podcasts.apple.com/us/podcast/the-lost-debate/id1591300785 • Spotify: https://open.spotify.com/show/7xR9pch9DrQDiZfGB5oF0F • YouTube: https://www.youtube.com/@LostDebate • Google: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vTERJNTc1ODE3Mzk3Nw  • iHeart: https://www.iheart.com/podcast/269-the-lost-debate-88330217/ • Amazon Music: https://music.amazon.co.uk/podcasts/752ca262-2801-466d-9654-2024de72bd1f/the-lost-debate

“People relate to people, not tasting notes,” says Haley Moore, founder of AcquireIn this episode of The Content Cocktail Hour, Jonathan Gandolf welcomes Haley Moore, founder of Acquire, to explore the intersection of hospitality and B2B marketing. From her Michelin-star sommelier roots to reimagining virtual and in-person events for top brands, Haley shares how human connection—not decks or tasting notes—is the key to unforgettable customer experiences.She shares her belief that the best events aren't necessarily the biggest or most expensive—they're the most personal. Haley breaks down why surprise-and-delight isn't just a hospitality trick, but a scalable B2B strategy, and why the smallest gestures often make the biggest impressions.In this episode, you'll learn:How Acquire brings Michelin-level hospitality to virtual and in-person B2B eventsWhy personalization at scale beats templated “event in a box” strategiesThe power of follow-up: what happens after the event matters mostResources:Connect with Jonathan on LinkedIn: https://www.linkedin.com/in/jonathan-gandolf/Explore AudiencePlus: https://audienceplus.comConnect with Haley on LinkedIn: https://www.linkedin.com/in/haley-moore-9606711a6/Explore Acquire: https://acquire-wine.com Timestamps:(00:00) Intro(01:15) Haley's journey in the restaurant business(02:01) The birth of Acquire during the pandemic(02:25) The evolution of virtual events(03:13) The magic of wine and storytelling(05:33) Jonathan's background and insights(08:52) The power of hospitality in business(15:44) Learnings about founding and scaling a business(18:50) How salespeople are missing what actually matters

This week on Dish, Nick and Angela are joined by a powerhouse couple. Brian Cox is a renowned Scottish actor whose career spans more than six decades. Born in Dundee, he was classically trained before becoming a key figure in British theatre. Brian Cox made history as the first actor to portray Dr Hannibal Lecter on screen in Michael Mann's Manhunter in 1986. He went on to star in highly acclaimed films including Braveheart and The Bourne Identity.  On television, Brian Cox is now a cultural icon, thanks to his award-winning portrayal of media titan Logan Roy in Succession. Brian married his wife Nicole in 2002, and they have two sons. Nicole Ansari-Cox is an actor, director and producer. Born in Cologne, she began acting at the age of nine with a breakthrough role in the German crime series Tatort. Her career includes roles in TV shows such as Deadwood and Succession. Nicole frequently shares the stage with her husband, including their current performance in The Score at Theatre Royal Haymarket. Nick prepares the couple's favourite cocktail, a frozen margarita, to start while Angela prepares roast trout with soy, orange and chilli, based on a sweet and spicy salmon recipe from Waitrose. The experts at Waitrose pair this with an English white wine, Chapel Down Bacchus. This episode is one of those great Dish double dates. Brian and Nicole talk about their new play and its parallels with modern life. They share some hilarious insights into their marriage and Brian's eating habits, and treat us to some amazing anecdotes from the set of Succession. You can now watch full episodes of Dish on YouTube  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 them in a future episode.   Dish from Waitrose is made by Cold Glass Productions

Our wackos of the week are Andrew and Tristan Tate, the alleged human traffickers who recently touched down in Florida. What happened in Romania, and why are the brothers now on US soil? Do they deserve the bad rap? Tiffany's travel plans were wrecked by the Heathrow fire. Our Bougie Bible picks include a two-Michelin-star London restaurant and a holy wood to help you zen out.Become a supporter of this podcast: https://www.spreaker.com/podcast/crazy-rich-neighbors--5053120/support.

What happens when a mother, daughter, and best friend set out on a road trip across France to celebrate a milestone birthday? In Celebrating 75 Years with Vanessa Christman, host Annie Sargent talks to Vanessa, a librarian from California, about the trip of a lifetime: Mother-Daughter Celebrating a 75th Birthday in France. Get the podcast ad-free Vanessa planned this adventure around her mom's long-time love of France. They landed at Charles de Gaulle, picked up a rental car, and hit the road. From charming Burgundy villages like Tournus, to the sparkling Mediterranean coast near Martigues, to the lavender-scented hills of Provence and the grand castles of the Loire Valley — they saw it all. Along the way, they visited abbeys, tasted Gigondas wine, created custom perfumes in Grasse, explored markets in Carpentras, and dined at a Michelin-starred restaurant in Ardèche. Vanessa shares what went right (most things), what went wrong (French tacos!), and her top tips for traveling with someone who has reduced mobility. This episode is full of practical travel advice and heartfelt reflections. It's especially helpful for anyone dreaming of a multigenerational trip to France. Subscribe to Join Us in France Travel Podcast for more stories and tips from real travelers. Whether you're planning a special celebration or just love French culture, this one's for you. Table of Contents for this Episode Introduction and Welcome Today on the podcast Podcast supporters The Magazine segment Celebrating 75 Years with a French Road Trip Travel Companions and Planning Journey Begins: From CDG to Burgundy Jet lag, app for astronauts App to Help with Jet Lag Exploring Burgundy: Tournus and Beyond Heading South: Provence and the Mediterranean Provincial Markets and Wine Tasting Shipping Wine from the US to France Archaeological Adventures and Unsettled Weather The Experience of Maing Perfume in Grasse Road Trip Games and Roundabouts If You Have a Handicaped Placard You Can Use it in France Exploring the French Countryside Michelin Star Dining Experience The Loire Wine Tasting and French Tacos Charming B&B Stay Travel Tips for Reduced Mobility Personne à Mobilité Réduite – PMR Room Thank You Patrons This Week Paris's Gothic Jewels: New VoiceMap Tour Live Guides Restaurant Recommendations  Le Petit Chatelet on 39 Rue de la Bûcherie  Le Bistrot des Victoires Bouillon Chartier Grands Boulevards Le Saint-Regis  L'Auberge des Deux Ponts Next week on the podcast Copyright More episodes about family travel in France

Steven Rinella talks with chef Jesse Griffiths, Ryan Callaghan, Janis Putelis, Randall Williams, Phil Taylor, and Corinne Schneider. Topics discussed: The Hog Book and The Turkey Book; Jesse's restaurant, Dai Due, just won a Michelin Green Star and is Steve's favorite restaurant; why it's illegal to remove a billfish from the water in the US; Randall's love of estate sales; FHF's sweet new EDC pack; Michelin stars and tires; cock fights; how everything served is from around here; cooking aoudad; a new use for an old cut; Jesse's recipe for belly meat remoulade; arguing about star anise; a routine with turkey wings; approachable and creative; heart, liver, gizzard; and more. Connect with Steve and The MeatEater Podcast Network Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and YoutubeSee omnystudio.com/listener for privacy information.