Podcasts about Michelin

In this episode, Kevin Hackett and Craig Williams recap their Dallas weekend—where perfect fall mornings turned into 90-degree afternoons—and talk all things food, football, and homeowners insurance madness in California. The guys break down: • Seeing Nate Bargatze live (three sold-out Dallas shows!) • Why his clean, family-friendly comedy is winning • The best meals of the trip—State & Allen, Oddfellows, and the Michelin-recommended Stock & Barrel (truffle fries, whipped feta, and cowboy-butter ribeyes) • Their Airbnb adventure near downtown Dallas and a next-level digital lock • The latest college football highs and heartbreaks for A&M and Texas Tech • The PBD Podcast report on California insurance companies using drones to “inspect” homes and why it's pushing homeowners to move out of state Insurance Video   True Texas Solar – 936-286-8325 – Give True Texas Solar a call if you would like to learn how your home or business would benefit from solar. There are tons of incentives available, and they are experts in owning your energy!   Buy a Homeowners Show T-Shirt!   Subscribe to our YouTube Channel   The Homeowners Show Website The Homeowners Show Facebook Page Instagram @homeownersshow Twitter @HomeownersThe   Info@homeownersshow.com    Sustained Growth Solutions – Design a lead generation system specifically for your business so that you never have to search for leads again! We are a full digital marketing agency.   Termisave Email – Warranty your home against the threat of termites.

Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Want to work with us? Reach out! inquiries at mtmvegas dot com Episode Description This week Durango revealed some of their plans to Clark County for their 3rd phase expansion project. While the 2nd phase is wrapping up later this year, the much larger 3rd phase will include a movie theater, bowling alley and a ton more. Is Durango finally turning into a prototypical locals casino & will these expansions help or hurt the product? In other news Boring Company has finally closed on the land for their Vegas Loop airport station. Where will it be? We also discuss: Fontainebleau's Michelin Key, the most phallic house in Vegas, MGM's big casino sale, 1 million Oz tickets sold, When We Were Young and how Southwest is finally bringing international flights to Las Vegas! Episode Guide 0:00 Vegas Strip monk healing 0:23 When We Were Young brought Vegas crowds 1:00 Fontainebleau gets 1 Michelin Key 1:52 How does a hotel earn a Michelin Key? 3:33 Wizard of Oz - 1 million tickets sold 4:30 Is Ozempic killing Las Vegas? 6:18 The most unique shaped house in Vegas? 7:41 Follow up on Desperado's rumored purchase 9:36 Southwest's big international expansion from Vegas 11:36 Boring Company's airport station land deal 13:08 $1 million jackpot winner at Sunset Station 14:09 MGM sells Northfield Park racino for big profit 16:05 Durango's big expansion is finally on the horizon 17:17 How Durango is evolving into a traditional locals casino (movies, bowling, etc.) 19:11 Vegas locals casinos and parking garages   Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

This show was recorded on location at the Southern Smoke Festival in Houston October 2025Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country's most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan's Café Boulud and was cast in Netflix's blockbuster culinary competition show, The Final Table. That same year, he was honored by Star Chefs when he earned New York City's Rising Star Community Chef Award. In 2019, the Bludorns moved to Houston and in 2020, they opened the eponymous restaurant, Bludorn. In the fall of 2022, he opened his second restaurant, seafood inspired, Navy Blue, followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January of this year inside of Hotel Saint Augustine.Rebecca Masson is Houston's own “Sugar Fairy,” a renowned pastry chef and owner/operator of H-Town's Fluff Bake Bar. The Wyoming native cut her teeth at Le Cordon Bleu in Paris and started her career in New York, where she became head pastry chef at The Red Cat under Chef Jimmy Bradley. After arriving in Houston she worked with chefs like Charles Clark and Southern Smoke Foundation's own Chris Shepherd, before opening Fluff in 2011. That same year, she competed in the second season of Top Chef: Just DessertsKyle Knall Kyle is the Culinary Director at Stone Bank Farms and Chef and Co-Owner of Birch in Milwaukee, Wisconsin, which he runs with his wife and business partner, Meghan Knall. At Birch, Kyle spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Kyle and Meghan's next concept is Cassis, a French bistro opening in the Third Ward in fall 2025.His work has earned impressive accolades, including a semi-finalist nomination for “Best Chef:Midwest” (2024, 2025) and “Outstanding Chef” (2022) by the James Beard Foundation and a nod for Birch on The New York Times coveted list of the best restaurants in America, “The Restaurant List.”InfoThe Southern Smoke Foundationhttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I'm taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city. Joining me are five of the city's most influential culinary minds: Chef Justin Yu of Theodore Rex Chef Evelyn García of JŪN and KIN HTX Chef Seth Siegel-Gardner, Culinary Director of Local Foods Group Pastry Chef Marie Riddle of Bludorn and Mixologist Kristine Nguyen, also from Bludorn Together, we dive into the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city's identity through collaboration, authenticity, and bold storytelling. You'll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance. What you'll learn from the Panel Discussion Houston's eclectic, multicultural, and community-driven food scene and why it fuels flavor innovation in the Texas restaurant scene (4:32) How Houston evolved into a top U.S. food city and the impact of Michelin's arrival in Texas (8:02) Sustainability and sourcing in the Houston food industry — from ingredient challenges to creative sourcing solutions (18:27) The rise of non-alcoholic innovation in cocktails and how it's reshaping beverage menus (12:26) The real challenges of ingredient sourcing and logistics in Houston (18:27) Culinary inspiration and creativity in Houston restaurants — from Vietnamese barbecue to Mexican fine dining (19:33) The rise of Vietnamese barbecue and Latino restaurants in Houston (22:10) How food trend timelines have shortened (23:43) Lessons from Houston's StarChefs Rising Stars on collaboration, mentorship, and creative freedom (27:18) The importance of mentorship and feedback in sustaining creative growth (41:32) Why Houston's chefs view creativity as both craft and community — and what that means for future culinary innovation (1:05:15) The “superpower of a dish” approach to menu building (1:07:43) The psychology of flavor — from MSG to memory-driven ranch dressing (1:08:34) Managing creativity, customer expectations, and authenticity in fast-changing food culture (1:26:10) How social media and TikTok are transforming visibility and redefining authenticity in restaurant storytelling (1:29:40) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality 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 Nina Compton

This week, it's all smoke and discipline with the pitmaster–entrepreneur himself, Chef Charlie Mckenna. He's the founder behind Lillie's Q, known for Memphis in May-winning pork shoulder, as well as his regionally faithful Lillie's Q sauces and rubs. He tells us about the journey from CIA grad and Michelin-line cook to Chicago barbecue, and what his Air Force family's “six Ps” instilled in his leadership. Plus: how CPG realities differ from fine dining, how Roux lets him serve his favorite dishes, the secret salsa at Tony's Burrito Mex, and so much more!

Ever had sumac in a cookie? Manna Bakery is popping up all over Philadelphia with Chef Saif Manna's beautiful and tasty treats. He joins Eli, Marisa and Dave in studio to reveal some of the more creative ingredients that go into his baked goods. He tells the story of his culinary journey tracing back to cooking with his grandma as a child, to launching Philly's first Levantine inspired baking pop-up and creating unique bites for special collabs with the city's most sought-after chefs.  Make sure you're following on Instagram for a special announcement this week about The Tasties: @deliciouscitypodcast  00:00 Leftovers and ‘soup genres' 07:39 Saif Manna of Manna Bakery 38:51 Best Bites: Saquon Barkley's steakhouse order, and a vegan burger 50:00 The Dish: Spooky spots and Michelin anticipation  And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: In the mood for fresh, fast and healthy? Then you need to be dialing up the Honeygrow App and ordering your favorite salad or noodles. And if you're a Sriracha lover, Honeygrow has just launched their seasonal Sriracha Tahini Stirfry. Use discount code TASTY to get $3 off any order of $15 or more did you order from the Honeygrow app. If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

On this episode of “Wine 101,” Keith sits down with Justin Vineyards & Winery Winemaker Scott Shirley. The duo discuss the brand's beginnings in Paso Robles, the premier Bordeaux-style wines they produce, and guest experiences at the JUSTIN Estate, spanning a Michelin star restaurant, five-star inn, and tasting room. Hosted on Acast. See acast.com/privacy for more information.

Pairing their need for a complex substitute for wine, for both pregnancy and professional network, Maggie Frerejean-Taittinger and friend Constance Jablonski enlisted Maggie's husband, Champagne and Cognac winemaker Rodolphe to found French Bloom. With four years of R&D prior to launch and constant refinement since, French Bloom aims to redefine the alcohol free premium sparkling wine space. Maggie & Rodolphe delve into the creation of French Bloom, exploring its core markets, target customers, and the factors that have drawn them in. Detailed Show Notes: French Bloom overview500k bottles (2024)Created a premium NA sparkling categoryFocused on sparkling to create complexity, can play with layersLVMH minority investor4 years of R&D to get the desired qualityDe-alc process loses 60% aroma (was 90% in 2021), removes the backbone of the wineBuilt NA wine like Cognac, needs an undrinkable base wineFocused on the South of France (warmer, higher alcohol and body) for stronger wines, more body, Languedoc (more organic 40% vs 3-4% in Champagne)Limoux is the best place for NA sparkling, 300m high, Chardonnay and Pinot Noir, a temple of natural wineBase wine is a bit oxidative, very acidified (used to add lemon juice, now naturally from wine), oaky (new oak, foudre), no sulfites, more tanninCreate blends of different reserve winesExtra Brut (0% abv, 0 sugar) has a base of 30% reserve wine from 2 years, aged in new oak barrels to give more structureBetter to make adjustments before de-alc vs afterUse voile to protect wine from oxidation (like Jura)Flash pasteurization is used b/c no abv, sulfites to protect the wineNA marketWine, beer, spirits - $10B (2020), $20B (2025), believes $30B (2030)Premium NA sparkling - $0.5B (2025), could double next 5 yearsHoly grail is quality NA still wine, not there yetBest distributors are wine / Champagne distributors, Thailand/Belgium have NA-focused distributorsFrench Bloom customersBiggest markets are Champagne markets (France, US #2, UK, Japan, Australia, Belgium, Germany)Younger (25-45), skew female, appreciates both alc and NA sparkling wineSells 20% DTC globally2024 NielsenIQ study on NA purchase behavior - #1 driver - for conscious hosting (aligns w/ French Bloom's ethos of not excluding anybody); #2 health & wellness; #3 drivingMarketing is digital first, leveraging Constance as a tastemaker and key opinion leaderMore partnerships - Coachella, French Open, just signed F1 (10-year partnership, 1st ever official NA sparkling wine, Moet Chandon on podium; F1 new fans are 75% female, 50% Gen Z from Netflix series)Most effective marketing has been the founding story and authentic storytelling (i.e., Maggie's pregnancy, Constance's need for moderation while networking)Marketing through top-tier restaurants, hotels, and shops (e.g., Michelin-starred; became the #1 wine sold at Erewhon in 1 week)Michelin-starred restaurants have 50% non-drinkers at lunch, 20% at dinnerNo sugar, no additives, organic messaging plays well in California, less on the East CoastUses the term “alcohol free” vs. “non-alcoholic”NA trends around NA wine & food pairing, including “moderate pairing” (wine & NA wine/drinks as part of pairing); mirrored cocktails (3 versions ofthe same cocktail - NA, low, full) Hosted on Acast. See acast.com/privacy for more information.

Move over, PSL - the Dallas Morning News food team is ready to usher in a new era of fall flavors. And don't worry: the team isn't short on suggestions. Also, get the latest news on openings across North Texas, including details on a pop-up for the world's only Michelin-starred taqueria, a new restaurant serving Chinese food through a Puerto Rican lens and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 how to turn restaurant events into true profit centers instead of simple marketing stunts. I explain why events should be treated as products with clear margins and measurable results, and how that mindset shift can transform your bottom line. I walk through the systems I use to plan, price, and evaluate events so they drive both revenue and brand loyalty.  TakeawaysEvents should make money twice: at the ticket sale and through repeat customers.A great event is a product with a defined cost and profit margin.Hope is not a strategy; measurement is essential for success.Predictability in events leads to increased profitability.Full rooms do not guarantee profit; focus on fat margins instead.Every event should have a clear conversion goal.Delete 'awareness' from marketing vocabulary; prioritize revenue.Audit past events to understand profitability.Create a 12-month event calendar with repeatable, profitable events.Reprice events for margin, not just fill rate.Chapters00:00 Introduction to Restaurant Marketing Strategies01:50 Transforming Events into Profit Centers05:44 Actionable Steps for Event ProfitabilityIf 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.

Our guest is Nozomi Mori who is the chef/owner of the sushi bar Nozomi Mori https://www.morinozomi.com/ in Los Angeles, which opened in 2024. She got into the world of sushi in 2017, only 8 years ago, and her sushi bar already earned notable accolades, such as a Michelin star and was included in the New York Times' 50 best restaurant list in 2025. In this episode, we will discuss why Nozomi decided to become a sushi chef, how she studied sushi-making in the U.S., how she had conquered challenges being a woman in the traditionally male-dominant sushi industry, her advice to aspiring sushi chefs, and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dallas police officials said Tuesday the department had surpassed its recruiting goal set by City Council members earlier this year, hiring more than 300 recruits since last October. In other news, Dallas-Fort Worth-based Aligned Data Centers will be acquired in a deal valued at $40 billion — one of the largest such transactions of the year and the biggest ever for a data center company; developer Scott Beck won't confirm whether representatives of the Dallas Mavericks are scoping out his Valley View Center property for a new NBA arena. But with 110 acres at the corner of Preston Road and Interstate 635, it is one of the largest undeveloped properties in Dallas with clear potential as the basketball franchise moves on from the aging American Airlines Center downtown; nd El Califa de León, the only Michelin-starred taquería in the world, is heading to North Texas to delight taco lovers. Find a pop-up featuring the cuisine of El Califa and celebrating Mexico City's inimitable street food culture beginning today at 6501 Hillcrest Ave. in University Park near Southern Methodist University. It will be open from noon to 9 p.m. everyday until the 28th. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Aujourd'hui, Basilic met en lumière un épisode de Soif de Sens avec Claire Vallée, cheffe autodidacte qui a décroché la première étoile Michelin pour une cuisine 100 % végétale avec ONA – et l'étoile verte qui récompense une approche responsable. Au micro de Pierre Chevelle, Claire raconte un parcours singulier : de l'archéologie aux fourneaux, un détour par l'Asie, l'apprentissage des fermentations, la sobriété énergétique en cuisine et l'art de fédérer un quartier quand les banques tournent le dos. On parle leadership au féminin dans un milieu encore très masculin, mais surtout nouveaux récits culinaires où le végétal devient source d'exploration et de plaisir.Ce dialogue déborde d'écologie concrète (circuits courts, énergie renouvelable, zéro déchet), de bien-être (émotions en cuisine, madeleine de Proust version végétale), et d'utopie très réelle : proposer une gastronomie durable et positive sans renoncer à la gourmandise. Des tables éphémères à six couverts jusqu'à son ancrage près de Nantes, Claire invente des expériences totales : scénographie, boissons fermentées maison, épices d'exception et transmission. Sa cuisine prouve qu'un plat peut émouvoir, relier des inconnus à la même table et déplacer nos imaginaires alimentaires.Pourquoi cette curation ? Parce qu'ici cuisine ouvre un horizon positif et accessible : moins d'empreinte, plus de saveurs, des producteurs mis à l'honneur et une cheffe qui partage ses doutes, ses ratés et ses victoires – bref, du journalisme de solutions version gastronomique.Pour découvrir le travail de Pierre, ça se passe par ici : https://soifdesens.fr/Et pour soutenir Basilic il vous suffit de vous abonner au podcast, laisser un commentaire sur Spotify ou lire la newsletter sur Kessel !

This week, join us as we explore the culinary and leadership journey of Chef Franck, shaped by Brittany roots and Michelin-starred mentorship. From top kitchens to luxury hotel boardrooms, he shares insights on resilience, teamwork, and intentional growth. Nick and Franck explore his transformative path, from bustling kitchens of prestigious restaurants to the strategic boardrooms of luxury hotels, uncovering how his roots and experiences inform his unique approach to leadership. Chef Franck's story goes beyond culinary success; it's a testament to resilience, intentional growth, and the art of fostering teamwork and organizational culture.RESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

In today's episode, we chat with Charlie Mitchell, executive chef of New York's two-Michelin-starred Saga and James Beard Award winner for Best Chef in New York City.Charlie opens up about one of the most difficult transitions in fine dining: leaving Clover Hill, the intimate 20-seat Brooklyn restaurant where he made history as the first Black chef in NYC to earn a Michelin star, and taking the leap to Saga's 63rd floor after the tragic loss of his mentor, James Kent. He discusses going from managing 8 employees to leading 100, the management challenges that blindsided him, and how he's honoring Kent's legacy while making Saga his own.Join us as Charlie explains his "safe to learn" philosophy that's redefining kitchen culture, how Sunday dinners at his grandmother's houses in Detroit still influence his approach to fine dining, and how he balances nostalgia with technique.

International Director of The Michelin Guides Gwendal Poullennec returns to Taiwan Talk to share his thoughts about how Taiwan's dining scene evolved for the better after the pandemic. And in this exclusive chat, one of the guide's anonymous chief inspectors tells us how the guides identify and rank Taiwan's acclaimed Bib Gourmand restaurants. Hosted by ICRT's Hope Ngo. -- Hosting provided by SoundOn

Send us a textEn Croûte: When the French Wrap Food in PastryWhat could be more delightfully French than taking something delicious, wrapping it in buttery pastry, and baking it to golden perfection? In this episode of Fabulously Delicious: The French Food Podcast, we unwrap the story behind one of France's most elegant and enduring culinary techniques — en croûte. From beef and salmon to vegetables and even cheese, en croûte is the art of encasing food in pastry to create something that's as beautiful to behold as it is delicious to eat.We'll explore the fascinating history of this technique — from its humble medieval beginnings as a way to preserve and protect food, to its transformation into a symbol of French refinement and celebration. You'll hear how legendary chefs like Marie-Antoine Carême turned en croûte into edible art, and how the tradition has continued to evolve in modern French kitchens, from Michelin-starred restaurants to village boulangeries.Along the way, we'll uncover the secrets behind a perfect golden crust, talk about famous dishes that owe their success to this technique (yes, even the beloved Beef Wellington), and celebrate the creativity that makes en croûte such a timeless part of French gastronomy. Whether you're a home cook, a pastry lover, or simply curious about what's hiding under that golden crust, this episode is for you.So pour yourself a glass of wine, imagine the smell of buttery pastry wafting through the air, and join me, Andrew Prior, as we dive into the fabulously delicious world of En Croûte: When the French Wrap Food in Pastry.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Dana In The Morning Highlights 10/14Yesterday burn bans were extended to Montgomery and Fort Bend Counties5 Houston Hotels received a Michelin Key including a new one in the Montrose areaPeople surveyed said hearing Christmas music on the radio was their sign the holidays are here

Walk with me into a clinic on the brink of change. A new practice has just been bought, job descriptions are being rewired, and a well‑meaning consultant hands over a tiered pay scale that looks sensible on paper: pay more for experience, less for newcomers. But behind the neat columns and numbers, a different story is unfolding—one that determines whether this place will thrive or merely survive. In this episode Brian Wright sits down with a doctor to dismantle a common myth: that hands‑on skill alone justifies higher pay. He introduces us to Judy—a brilliant, seasoned assistant who knows every procedure but refuses to be coached, sows discord, and drains the team. Then there's Susie—a rookie with a bright attitude, relentless work ethic, and an appetite to learn. Which one should you invest in? Which one will make your practice an elite people business? Through candid coaching, real examples, and a leadership lens honed by Navy SEAL‑style trust and performance principles, Brian rewrites the hiring playbook. This episode reveals how pay structures that reward performance on paper while ignoring trust, coachability, and culture actually sabotage long‑term success. He shows why transformational leaders must prioritize mindset, training, and the invisible attributes that make teammates lift each other higher. Expect clear, provocative advice: stop paying a disruptive high performer more simply because they hit metrics today. Start paying the people who bring energy, ownership, and relentless improvement—because those are the hires that make a business hum regardless of economic swings or external pressures. You'll hear practical scenes from the trenches, leadership truths that sting and liberate, and a strategy for turning new hires into devoted teammates who help your organization dominate its space. If you want to build a culture like Michelin‑star restaurants and five‑star hotels—an organization that thrives no matter the market—you'll want to listen close. This isn't just about wages; it's about rethinking what you value, how you develop people, and how you lead so your entire team becomes your best marketing investment.

What makes St. Pete–Clearwater one of the world's most resilient and desirable destinations? In this episode of “Money” Market, host Owen LaFave sits down with Brian Lowack, President & CEO of Visit St. Pete–Clearwater, to discuss how the region is attracting visitors from across the globe. They cover everything from international travel trends and new direct flights to Latin America, to rebounding from hurricanes with a “Still Shining” campaign that united the community and drove tourism. Brian also shares insights on the Bay Area's evolving food scene, Michelin recognition, and yes—even the best grouper sandwiches on the coast. WATCH NEXT: PRESCRIPTION FOR THE FUTURE: AI AND CARE THAT CLICKS WITH FLORIDA BLUE MARKET PRESIDENT https://open.spotify.com/episode/48hIXi9N2h6uX0TTuFphsW?si=rN_UlDheTPKgoLGOvqEM_w SUBSCRIBE: https://www.youtube.com/channel/UCz_7yNs7dOuyKApAkohqJIQ Follow The Money Market Podcast here: Spotify: https://open.spotify.com/show/6e7E0DaJZQkuw339G7nGI4?si=27d047641a1d4b17 Apple Podcasts: https://podcasts.apple.com/us/podcast/the-money-market-podcast/id1733948143 Instagram: https://www.instagram.com/moneymarketpodcast Facebook: https://www.facebook.com/moneymarketpodcast Website: https://moneymarketpodcast.com The Bank of Tampa | Member FDIC

Jordan and Max talk Jordan's recent adventures as a “chef,” serving up his ode to St. Elmo fried shrimp cocktail sandwich (or maybe it's roll) to a few food celebrities and even a friend who the fellas call on air for his review and notes. Then Max reviews recent visits to West Hollywood's Marvito, Michelin starred tasting menu Ki, and Bubbles talks cooking his own Mexican menu.  

Welcome back to the EUCVC Summit Talks, where we bring you candid conversations with Europe's leading founders, corporate leaders, and investors shaping the future of venture collaboration.In this session, Andreas Munk Holm speaks with Bodil Sidén, Founding Partner at Kost Capital, and Marika King, Head of PINC, the venture arm of Paulig. Together, they explore how Europe can reinvent food systems to feed 10 billion people by 2050—without destroying the planet.From test kitchens and Michelin chefs in VC funds, to evergreen corporate models and the hunt for plastic-free packaging, Bodil and Marika share their unique approaches to food and agri-tech investing, the biggest opportunities ahead, and what they look for in founders building the future of food.

Andrew saw Saturn through a telescope and launched MetaMonster's new UI, but users won't activate!

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 how to market restaurants more effectively by treating each service as its own unique offering. I explain why lunch, dinner, and brunch each need clear promises and tailored marketing, and how productizing those services can transform customer acquisition. I break down the phased approach I use to launch them and the strategies that actually move the needle on performance. TakeawaysEach service is a standalone product with a single obvious promise.Lunch is not just food earlier; it's a promise of speed and certainty.Different services cater to different customer needs and experiences.Your website should route customers to the service they want.Marketing should focus on one service at a time for better results.Creating a clear offer and ritual for each service is essential.Measure the success of your marketing efforts consistently.Product market fit is crucial for customer acquisition.Awareness builds on the momentum of a strong service offering.Tailor your marketing message to fit into customers' lives.Chapters00:00 Introduction to Restaurant Marketing Strategies01:49 Understanding Different Service Times05:39 Productizing Each Service for Success08:51 Implementing and Measuring Marketing 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.

Milo Edwards: Moscow Misadventures - From Cold Calls to Call Backs - On Russian TV!

00:00:00 - Meleg van00:00:44 - Póló és benti nadrág00:02:22 - Fűtés nálunk00:05:09 - Kandalló, tüzelés és grillezés00:09:55 - Gordon Ramsay sajtos szendvicse00:10:22 - Limited burger by Rácz Jenő és a rendőrök00:14:46 - Országspecifikus franchise kínálatok00:16:39 - Michelin csillagos séfek és éttermek00:19:41 - Sztárséfek és celebek00:23:42 - Pisti bankban járt00:28:41 - Valor Mortis és 600.000 követő a TheVR Gaming+ csatornán00:30:17 - Vágott videók séfekkel00:34:52 - Főzős tartalmak, Wilderness Cooking és Zsozé főzős műsora00:45:54 - Mi és miért megy, vagy nem megy00:51:55 - Élőben szülés a Twitch-en00:55:30 - Befejezés

What's it like to live in San Carlos, California — “The City of Good Living”?In this series, we explore the most desirable communities across the Bay Area — giving you an insider's look at where locals live, work, and play. Whether you're relocating, investing, or just exploring your options, this is the BEST vlog series for understanding the lifestyle, real estate, and amenities in top Bay Area neighborhoods.This week, we're heading to San Carlos, one of the most charming and well-connected cities on the Peninsula. With top-rated schools, a vibrant downtown, and stunning hillside views, San Carlos blends small-town comfort with Silicon Valley convenience — earning its official title as The City of Good Living.

This week on Cooking Issues, Dave Arnold and the crew welcome special guest KC Boyle of Dock to Dish, a pioneering community-supported fishery connecting local fishermen directly with restaurants. KC breaks down how their model short-circuits the traditional supply chain, gives boats better pay, and brings overlooked species like sea robin, welks, and local red shrimp to chefs' menus.Alongside the seafood talk, Dave recounts his oily laundry disaster, debates eggplant varietals with John, and Jack shares food adventures from Taiwan, Hong Kong, and China — including stinky tofu, abalone, and Michelin dining in Chengdu. The conversation veers into fruit obsessions, etiquette in fine dining comps, and why Americans need to expand their fish vocabulary.From abalone and blowfish to razor clams and blackfish, this episode dives deep into the hidden bounty of local waters and what it takes to get them onto plates.Cooking Issues — where chefs, fish, and the occasional lifetime-guaranteed backpack all meet at the table. Hosted on Acast. See acast.com/privacy for more information.

How does the biggest misconception about Spanish wine make it a hidden gem for wine lovers? How did Spain's civil war and period of dictatorship delay the growth of its wine culture? What makes the vineyards of Priorat challenging to walk and unforgettable to visit? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. 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 two people randomly from those who contact me. Good luck!   Highlights How did the memory of her parents bottling wine at home influence Sarah Jane's perception of wine? What is the Oxford vs. Cambridge University Varsity Blind Wine-Tasting Match? What was Sarah Jane's experience as a judge at wine competitions in Japan? What's unique about Japan's peaches and why does Sarah Jane recommend them as a “can't miss” on a trip to Japan? Why was Sarah Jane initially drawn to Spanish wine? What is the Officer's Cross of the Royal Order of Isabella the Catholic and why was Sarah Jane awarded this honour? Why did Sarah Jane choose to write her Master of Wine dissertation on the alchemists of Sherry? What is the significance of Sarah Jane's choice to use first names when writing about winemakers? What are the hallmark characteristics of Spanish orange wines? Where are Spain and its territories located in Europe? What's the biggest misconception about Spanish wine? Why does Sarah Jane consider Spain the most exciting country in Europe for wine? How are winemakers reviving old vineyards in Spain? What makes Casa Castillo's Monastrell wines unique?   Key Takeaways Unfortunately, people think of Spanish wine as cheap and cheerful. That image is hard to to get rid of. So when you look at a fine wine list, if you're in a Michelin-starred restaurant, you will start off with maybe Champagne, and then you'll have France, and then you'll get into Italy, and then, if you're lucky, Spain will come next. The good thing about that is that it makes very top wine in Spain, still very good value. Since Spain had a civil war just before the Second World War, and after that, they had a fascist dictatorship that went on till the late 1970s, they didn't join Europe until the 1980s. So during that time of the dictatorship, they were told what to farm, where to farm, how to farm it. So there was no priority about fostering a wonderful wine culture. that's only really coming in the last 40 years. Spain has just been a little bit behind, but it has to escape, because you can't survive on paying growers next to nothing, making very cheap wines.   About Sarah Jane Evans Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.     To learn more, visit https://www.nataliemaclean.com/358.

Daniel is joined at a table for two by Providence restaurant co-owner Donato Poto for a chat about culinary school in Europe, working on cruise ships, and running one of LA's most prestigious fine-dining establishments.

The BanterThe Guys share some of the cool cocktail experiences they had on their safari the night before.The ConversationThe Restaurant Guys welcome Rajesh Bardwaj, operator of the first Michelin-starred Indian restaurant in the U.S. Rajesh talks about cultivating his vision, curating a team to execute it and how he continues to change the landscape of Indian cuisine in the United States. The Inside TrackThe Guys listen as Rajesh shares his vision of creating the unique experience at Junoon.“ We are fusion, but not of tradition or of flavors. We are fusion of technique,”Rajesh Bardwaj on The Restaurant Guys Podcast 2025BioRajesh Bhardwaj is the founder and CEO of Junoon, the acclaimed Michelin-starred Indian restaurant in New York City. A visionary restaurateur, Rajesh has redefined modern Indian dining in the United States. He blends deep cultural roots with a sophisticated, contemporary approach to cuisine and service, earning Junoon international recognition and loyal acclaim.InfoClemente Barhttps://www.clementebar.com/Hawksmoorhttps://www.hawksmoornyc.com/Junoonhttps://www.junoonnyc.com/Jazbahttps://www.jazbanyc.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

TALK TO ME, TEXT ITGrief, heat, and a plate of ants—today's conversation pulls no punches. We open with a disturbing report from Brazil about a couple found dead in a motel bathtub, where alleged 122°F water and a space heater, combined with alcohol and cocaine, led investigators to call it heat stroke. The facts are gutting, and the framing invites scrutiny: what evidence supports the temperature claim after the fact, and why was a child's birthday used as a narrative hook? We talk about how sensational details can blur compassion, and why good reporting should privilege clarity over shock.From there, we turn to Zelda Williams' stark message: stop sending AI-generated videos of her father. Her words hit hard—calling out the “slop puppeteering” of a beloved artist and the pressure on grieving families to accept digital revenants as tribute. We unpack the core issues: consent for posthumous likenesses, the emotional burden placed on the living, and the false promise that AI “future” equals cultural progress. Nostalgia is powerful, but when it becomes content extraction, it crosses a line.Finally, we dive into a Michelin experiment: yogurt and desserts fermented with ants, inspired by a nearly forgotten Balkan-Turkish technique. The science is fascinating—enzymes and acids in ants kickstart fermentation—but fascination doesn't erase the ick factor. We weigh tradition against taste, innovation against choice, and ask whether “sustainable” should ever be used as a cudgel to push diners past their comfort zones.We end with two questions for you: Should AI recreations of the deceased be shared when families say no? And would you try ant-fermented yogurt, even once? Subscribe, share your take, and leave a review—your perspective shapes what we tackle next.Buzzsprout - Let's get your podcast launched!Start for FREE Thanks for listening! Liberty Line each week on Sunday, look for topics on my X file @americanistblog and submit your 1-3 audio opinions to anamericanistblog@gmail.com and you'll be featured on the podcast. Buzzsprout - Let's get your podcast launched!Start for FREESupport the showTip Jar for coffee $ - Thanks Music by Alehandro Vodnik from Pixabay Blog - AnAmericanist.comX - @americanistblog

Etiquette, manners, and beyond! In this episode, Nick and Leah tackle using a yubifuki in sushi restaurants, dining at Michelin-starred restaurants, calling strangers "pal," and much more. Please follow us! (We'd send you a hand-written thank you note if we could.)Have a question for us? Call or text (267) CALL-RBW or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠ask.wyrbw.com⁠⁠⁠⁠⁠⁠⁠⁠⁠EPISODE CONTENTSAMUSE-BOUCHE: Yubifuki (指拭き)A QUESTION OF ETIQUETTE: Michelin-starred DiningQUESTIONS FROM THE WILDERNESS: Is it OK to call strangers “bud” or “pal”? Is there an age at which you're too old to have personal items monogrammed?VENT OR REPENT: Heel scraping in Queens, Snot rockets at the gymCORDIALS OF KINDNESS: Thanks to a friend, Thanks to our Patreon membersTHINGS MENTIONED DURING THE SHOWFuroshiki and TenuguiYOU ARE CORDIALLY INVITED TO...⁠⁠⁠⁠⁠⁠⁠⁠⁠Support our show through Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe and rate us 5 stars on Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Call, text, or email us your questions⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Visit our official website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sign up for our newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy some fabulous official merchandise⁠⁠⁠⁠⁠⁠⁠⁠⁠CREDITSHosts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Nick Leighton⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠Leah Bonnema⁠⁠⁠⁠⁠⁠⁠⁠⁠Producer & Editor: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Nick Leighton⁠⁠⁠⁠⁠⁠⁠⁠⁠Theme Music: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Rob Paravonian⁠⁠⁠⁠⁠⁠⁠⁠⁠ADVERTISE ON OUR SHOW⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here for details⁠⁠⁠⁠⁠⁠⁠⁠⁠TRANSCRIPT⁠⁠⁠⁠⁠⁠⁠⁠⁠Episode 282See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

La géographie du caoutchouc s'étend du Brésil à Londres, de Ceylan au Congo, en passant par l'Inde, la Malaisie et Clermont-Ferrand. En Indochine, un célèbre scientifique suisse, Alexandre Yersin, reconnu pour sa contribution au vaccin contre la peste, investit dans les plantations d'hévéa à la fin du XIXème siècle. Son entreprise connaît un tel succès que Michelin, le géant français du pneu basé à Clermont-Ferrand, lui passe commande, le caoutchouc trouvant alors un usage croissant dans les automobiles et les bicyclettes. Mais d'autres entrepreneurs suisses contribuent et profitent également de ce marché lucratif. L'Etat indépendant du Congo, propriété personnelle du roi Léopold II, illustre par ailleurs l'ampleur de cette exploitation, comme l'analyse Fabio Rossinelli, historien spécialiste des relations entre sociétés savantes suisses et empires coloniaux.

High performers aren't immune to stress—they're masters at transforming it. Take the Scorecard to find your edge: resilience, focus, and impact that last

It's time to pledge your allegiance to America's Favorite Podcast as Drinks With Josh returns! The boys are in the mood as Utah gets ready to celebrate one of the two biggest weekends of the year. But don't worry, even you "non-members" out there can enjoy Conference Weekend as your hosts discuss the true meaning of having an ice cream cone, Leo "Louis Lamour" LaPorte, the MTC's Michelin-starred cuisine, beyond terrible baseball ads, the word "weenis," Vegas travel tips, and make an AMAZING discovery about noses. But that's not all! Braindead Trivia is here as always, and the shortest 30-second moment of silence you've ever heard (we're still waiting to hear from Guinness to make it official). And don't worry, it all is "flippin' vulgar." So hide your kids (but not your wife or your husband) and fire up this episode with the Kings of Drink Mountain!

Tjejerna jämför sina upplevelser på Michelin-krogar. En har käkat kycklingfötter i Hongkong och en har betalat 40 000 för en middag….Produceras av More Than Words Hosted on Acast. See acast.com/privacy for more information.

Train, prepare & lead your team with Michelin-level systems from Chef Franck's 5 Ps of Leadership. Michelin-trained Chef Franck shares his proven framework for building high-performing restaurant teams. From his start as a 15-year-old apprentice in France to leading Michelin-starred kitchens and consulting for top hospitality brands, Chef Franck reveals how preparation, mentorship, and mindset create lasting success. Discover his “5 Ps of Leadership” — Proper Preparation Prevents Poor Performance — and how to apply Michelin-level discipline, empathy, and team development inside your own restaurant. This episode is packed with actionable leadership insights, real-world stories, and systems you can use to train, prepare, and lead your team to excellence. Perfect for restaurant owners, GMs, and chefs who want to elevate their culture, consistency, and results. Thank you to our sponsors: MenuTiger: Seamless QR menus, ordering and payment right from a guest's phone made simple. It's about efficiency and guest convenience. See how much smoother your restaurant can run at www.menutiger.com The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ The Birthday Club – Everyone celebrates their birthday! Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/

Carlos Baño, presidente de la Cámara de Comercio de Alicante, lo cuenta con entusiasmo: Alicante Gastronómica nació con una idea clara y sencilla, pero poderosa. Crear una feria popular, abierta a todos los públicos, donde la alta cocina dejara de ser un lujo inaccesible y se convirtiera en una experiencia compartida.“Una feria popular, para todos los públicos. Bajar las estrellas al suelo”, dice Baño, en referencia a los chefs con estrellas Michelin que participan en el evento. Y lo han conseguido. Lo que empezó como una iniciativa local se ha convertido en una auténtica romería gastronómica, donde se mezclan tradición, innovación y cultura culinaria.No se trata solo de degustar platos, sino de celebrar la cocina como parte de nuestra identidad. Familias, curiosos, profesionales y amantes del buen comer se dan cita en un espacio que reivindica lo nuestro: producto, sabor y cercanía.Escuchar audio

Thailand's Pichaya Soontornyanakij, widely known as Chef Pam, was this year named the best female chef in the world by a panel of more than 1,000 gastronomists assembled by 50 Best, a food and drink sector brand. She's the first Asian woman to win that award. Gideon Long meets her at her Michelin-starred restaurant in Bangkok, in a building which has deep personal meaning for her and which she and her family have lovingly restored. She takes him on a tour of the gastronomic delights of Bangkok's Chinatown and tells him about her Thai-Chinese heritage and the challenges of the restaurant business. If you'd like to get in touch with the programme, our email address is businessdaily@bbc.co.ukPresented and produced by Gideon Long (Image: Thai chef Pichaya Soontornyanakij at her restaurant in Bangkok.)

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 strategies for boosting restaurant profitability without raising prices. I explain why it's so important to see restaurants as providers of time slots rather than just food and beverage, and how that shift impacts service. I share why the first 20 minutes of the guest experience matter most, plus the tactics I use to improve pacing, satisfaction, and table turns.Takeaways:Most restaurant marketing fails because it's built on guesswork.Awareness doesn't pay the rent, behavior does.If it doesn't move a booking, a purchase or return visit, then it's just noise.We want to align with behavior, not alter it.Triggers turn offers into rituals.The fastest money you can make is in the list you already own.Stop chasing strangers while your regulars gather dust.Create experiences that use desire that already exists.If it wouldn't move you, it probably won't move them.Your marketing must move the needle in your business.Chapters00:00 Introduction to Restaurant Success01:21 Reframing Restaurant Profitability02:51 Understanding Time as Inventory05:45 Optimizing Service for ProfitabilityIf 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.

Dominique Crenn is the first woman in the United States to earn three Michelin stars. Raised in France and later moving to the U.S. to pursue her culinary ambitions, Dominique built a career defined by creativity, persistence, and leadership in an industry long dominated by men.  We'll cover her early influences, her rise in the restaurant world, and the challenges she faced along the way—including her public battle with breast cancer. We'll also highlight her commitment to sustainability and her role as an advocate for diversity and equity in the culinary field. You'll even get a little education on how the Michelin stars work and other esteemed awards in the culinary world.  Follow us on IG: @homance_chronicles Connect with us: linktr.ee/homance Send us a Hoe of History request: homancepodcast@gmail.com

“ For many of our guests, they normally say, ‘It's not just a stay, it's a memory in the making.' It's a place where time slows down and where the ordinary, what do you say, becomes something truly extraordinary.”We're in great company with Maria Oldenbjerg, the fairy godmother, formally known as the Hotel Director, of the Nimb Hotel in the heart of Copenhagen—where with the enchanting Tivoli Gardens as its lush backdrop, Nimb presents an unparalleled combination of subtle Scandinavian urban luxury, Danish design, meticulous service, and top-tier gastronomy, all infused with a touch of Tivoli enchantment. Born in 1909 within a Moorish-inspired "Bazaar," this architectural gem began as the vision of culinary entrepreneurs Vilhelm and Louise Nimb, who transformed their restaurant into the heartbeat of Copenhagen's dining scene. Today, as the only hotel nestled within Europe's oldest amusement park and recognized among Small Luxury Hotels' elite "Finest Collection" and “Considerate Collection,” Nimb continues to redefine what it means to create authentic and sustainable luxury experiences that blur the lines between heritage and innovation.As seasons change, and ours begins with this episode, Maria invites the young, and the young at heart, to discover how she transforms ordinary moments into something truly magical—where “hygge” isn't just a travel trend, but a way of welcoming the world home.  Top Takeaways[2:00] The Phone Call That Changed Everything: After her first hotel shift, Maria called her mother excitedly: "I found my dream job. I want to become a general manager one day." That clarity eventually led her home to Nimb, the luxury hotel she'd always admired.[6:00] Where Dreams Take Root: In 1909, visionaries Vilhelm and Louise Nimb built their Moorish palace within Tivoli Gardens - Europe's oldest amusement park - bringing the entire world to Copenhagen so Danes could taste and travel without leaving home.[15:30] The Garden That Never Sleeps: Guests wake to the quiet serenity of the pristine grounds as they anticipate the day's crowds. And after a day of excitement, guests retreat to find the soothing musical performances and twinkling lights linger like memories into the night.[16:00] Seasons of Wonder: The hotel breathes with Tivoli's rhythms - Easter treasure hunts, Halloween face painting, Christmas stockings crafted by Danish artisans, each moment woven into memory-making magic.[18:30] Rooms That Hold Stories: Each of Nimb's 38 spacious rooms and suites whispers secrets through understated luxury and timeless elegance, from handpicked antiques set against modern Danish design to complimentary “hygge bars" filled with local Danish delicacies.  [24:00] Culinary Theater: Dining at Nimb goes beyond the dish and becomes a storytelling medium, from Nimb Brasserie's French favorites to the Japanese Pagoda's rotating Michelin-starred chef residencies.[27:00] The Science of Renewal: A hidden wellness sanctuary redefines urban wellness - blending cutting edge technology with globally inspired ancient techniques - replenishing weary travelers with a sense of vitality.[38:40] Living Poetry: Peacocks wander as symbols of grace, their presence so beloved that feathers now adorn linens and inspire children's toys.Notable MentionsDanish DesignGeismars beddingToni fixturesBang & Olufsen audioArtist Cathrine Raben DavidsenFlowers by NimbFrederiksberg, CopenhagenAmager StrandparkDanish SmørrebrødVisit For YourselfNimb Hotel Website | @nimbcopenhagen

In the third episode of our Great Coaches series, Kelly sits down with Eric Ripert, chef and co-owner of Le Bernardin, whose three Michelin stars pale in comparison to his journey from surviving brutal kitchen culture to creating something entirely different. Through stories about the legendary cruelty of mentor Joel Robuchon and the moment Eric realized he was becoming someone he didn't recognize, he reveals how the restaurant industry's tradition of abuse nearly broke an entire generation of chefs. This conversation delves into the hard-won wisdom of a chef who discovered that kindness isn't weakness—it's the secret ingredient that changes everything. Eric's book (written with Veronica Chambers) which was mentioned in this episode is: 32 Yolks: From My Mother's Table to Working the Line Also mentioned: A Return to Cooking To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

"The vegan experiment is over at Eleven Madison Park," says Eater New York. The high-end restaurant became the world's first three-Michelin-star vegan restaurant in 2021. In two weeks that will change, with meat and fish options returning to the menu. Predictably, meat lovers declared this to be a sign of a backlash to veganism. Is that over-stating it, or has the vegan movement stalled? Our guests have a range of experience in the industry.In studio: Chris Grocki, restaurant operations and beverage consultant Ryan Jennings, culinary director of Max Rochester Art Rogers, chef and owner of Lento ---Connections is supported by listeners like you. Head to our donation page to become a WXXI member today, support the show, and help us close the gap created by the rescission of federal funding.---Connections airs every weekday from noon-2 p.m. Join the conversation with questions or comments by phone at 1-844-295-TALK (8255) or 585-263-9994, email, Facebook or Twitter. Connections is also livestreamed on the WXXI News YouTube channel each day. You can watch live or access previous episodes here.---Do you have a story that needs to be shared? Pitch your story to Connections.

Dans l'épisode de mercredi, nous avons fait connaissance avec Ophélie Barès qui nous a parlé de son parcours d'excellence dans la pâtisserie depuis son stage au Meurice, des étoiles au guide Michelin, de Christophe Michalak et, enfin, de sa belle boutique Encore. Cette boutique a été ouverte dans le quartier de Bécon-les-bruyères, à Asnières. Pourquoi le choix de la banlieue? C'est une des questions auxquelles Ophélie Barès va répondre dans la deuxième partie de cet entretien.  Il sera également question d'un moment très important dans la vie de sa boutique : le titre de Meilleure galette d'Île-de-France (Paris et sa région) décerné par le journal Le Parisien. Il ne s'agissait pas d'un concours, mais d'un palmarès établi par le journal. Comment a-t-il été reçu et vécu par la pâtissière et son équipe? C'est à découvrir aussi dans l'épisode d'aujourdhui.  On parlera aussi de la pâtisserie comme d'une "évidence".  Cet épisode sera suivi d'un épisode spécial de notes culturelles pour l'abonnement payant d'Apple Podcast à la chaîne French Day +.  www.onethinginafrenchday.com

Like any card-carrying Italian worth his focaccia, singer Matteo Bocelli says he could eat pasta for breakfast, lunch and dinner! From his home in Tuscany, Matteo tells host Rachel Belle about the super-simple, but deeply delicious, sauce recipe he’s been trying to perfect, inspired by a three-Michelin-star restaurant, and why you should always choose Italian pasta made from ancient grains. You’ve probably heard the tales: A gluten-sensitive American travels to Italy or France, and can magically stuff their face with croissants, baguettes and pasta without any negative consequences. Rachel asks Dr. Alessio Fasano, professor of nutrition and a Celiac and gluten expert and researcher at Harvard Medical School, if, and how, this is possible. Matteo just released his second album, Falling in Love, and if his name sounds familiar, it’s because his dad is Andrea Bocelli, the famous Italian singer. As mentioned in the episode: Watch Rachel Belle & Isaac Mizrahi cook together! Get tickets to Food Fight x America's Test Kitchen in Seattle November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

My guest today is Chef David Chang. He founded Momofuku Noodle Bar in 2004. That was just the start of his incredible career – he's opened several restaurants, winning awards and Michelin stars along the way, and becoming a fixture in the upper echelon of food. He's the host of the Netflix shows Ugly Delicious and Dinner Time Live, as well as his own podcast, The Dave Chang Show. For this episode, I talked to Dave about the song “I See a Darkness.” It's the title track on the album by Bonnie “Prince” Billy, aka Will Oldham, which came out in 1999. Later, Johnny Cash would cover “I See a Darkness” in 2000, as a duet with Will Oldham, as part of Johnny Cash's acclaimed American series.You can get Bonnie "Prince" Billy's "I See a Darkness" on vinyl or digital here.For more info, visit songexploder.net/david-chang.

Neen Williams and Chef Phillip Frankland Lee swing by the kitchen to chat about their new podcast, Not a Damn Chance! And, as always with chefs, I like to cook to impress – so, a rockfish moilee curry over (not) cooked rice and some papadums is sure to wow them. We also talk about skateboarding, how to get a Michelin star, and of course – burgers. Follow Neen Williams: https://www.instagram.com/neenwilliams  Chef Phillip Frankland Lee: https://www.instagram.com/phillipfranklandlee  Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: Shopify - Sign up for your $1 per month trial and start selling today at https://shopify.com/burning  SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com   For Merch: https://store.bertbertbert.com  YouTube▶ http://www.YouTube.com/user/Akreischer  X▶ http://www.Twitter.com/bertkreischer   Facebook▶ http://www.Facebook.com/BertKreischer   Instagram▶ http://www.Instagram.com/bertkreischer   TikTok▶ http://www.TikTok.com/@bertkreischer  Text Me▶ https://my.community.com/bertkreischer  Learn more about your ad choices. Visit megaphone.fm/adchoices