Podcasts about Michelin

Chef Patrick O'Connell of the renowned Inn at Little Washington on turning a run-down stretch of rural Virginia into a three-star Michelin destination. Recorded for an audience at the Virginia Museum of History & Culture.

Takeaways: The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen. Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world. The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face. A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences. In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements. Mentioned in this episode: Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

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 one of the most overlooked parts of running a successful restaurant—the lease. I explain how rent isn't just an expense but a performance metric that can shape your entire business. You'll learn how to negotiate from a position of strength, build better relationships with landlords, and know when walking away is the smartest move for your bottom line.  TakeawaysYour lease can bankrupt you while you're succeeding.Treat rent as a performance metric, not a bill.Negotiate from proof, not panic.Investors don't ask for discounts, they ask for upside.A bad lease with great sales is just a trap.Know when to walk away and leave rich.Highlight every clause that changes over time.Schedule a lease review with your accountant, not your landlord.Your landlord is your most dangerous business partner.Share this with an owner still negotiating like a tenant.Chapters00:00 Introduction to Restaurant Success Strategies01:52 Understanding the Lease as a Business Tool05:39 Negotiation Tactics for Restaurant OwnersIf 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.

MONSTER PARTY PRESENTS A PSYCHOTIC CINEMATIC FEAST! JAMES GONIS, SHAWN SHERIDAN, LARRY STROTHE, and MATT WEINHOLD invite you (and possibly a fictitious lady friend) to a multi-course, film-themed dinner party that is guaranteed to cause a confrontation with the chef! Get ready for some monstrous Michelin star mayhem as we present… MONSTER PARTY'S MEAL AND A MOVIE!!! Watching a great horror, sci-fi, or fantasy film is an event, and it deserves more than just the standard theater fare of stale popcorn, soggy hot dogs, and flat sodas. It suddenly dawned on us that if you really want to do these movies justice, they need to be served with a spread that fits the atmosphere they're trying to evoke. So as fast as you could ask "What wine goes well with Soylent Green?" we rushed to our mics and started pairing genre films with thematically consistent delicacies. The result was a series of culinary curiosities that are bound to push your palate to its breaking point. And let's be honest, we've been trying to break your palette for years! Joining us for this cinematic smorgasbord is a beloved guest of MONSTER PARTY, who is also one of our most generous benefactors! He's an immensely talented actor, voice artist, producer, podcaster, and entrepreneur who possesses an almost godlike knowledge of pop culture. And if that were not enough, he helped fill your empty shelf space by founding the company BIF BANG POW! TOYS Please welcome back the moody foodie… JASON LENZI! BON APPE-TOMB!!!

Jitin Joshi isn't “just” one of the world's most respected Michelin-star chefs. He's also a multiple-marathon finisher who's raced across several continents and, for his 50th birthday, took on the highest marathon in the world – the Ladakh Marathon.In this conversation we dive into:What it's really like behind the scenes in top kitchens around the worldLong hours, brutal schedules, poor nutrition… and how he turned that aroundHow running his first 10K at 40 led to 21 marathons in 10 yearsThe mindset shift from “no time to train” to making endurance a non-negotiableTraining at sea level in Dubai for a high-altitude race with very little oxygenThe emotional story behind Ladakh, his family, and why this marathon meant so muchHow Jitin uses food, curiosity and stories to create unforgettable experiences for his guests at Revolver in DubaiIf you work long hours, struggle with balance, or think “my job doesn't allow me to train,” this episode will challenge that story in the best way.

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

In just four years, the premium alcohol-free wine French Bloom has become a global luxury brand — sold in 60+ countries, producing 500K bottles in 2024, and on track to double sales in 2025. It also became the first non-alcoholic brand backed by LVMH, signaling a new era for luxury drinks without alcohol.Co-founder Maggie Frerejean-Taittinger, formerly of the Michelin Guide, shares how she turned a personal need into a brand — and made moderation aspirational.

On this episode of the South Carolina Lede for November 11, 2025: we take a hard pivot from news and politics to food and beverage as four South Carolina restaurants were awarded Michelin stars, and several more were given prominent designations in the Michelin Guide; we talk with Hannah Raskin, one of the South's most preeminent voices in the South's food, beverage, and dining culture scene; and more!

Ruth Rogers, Baroness Rogers of Riverside, CBE, is an American and British chef who owns and runs the Michelin-starred Italian restaurant The River Café in Hammersmith, London. Get her cookbook River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant: A Cookbook Anthony Scaramucci is the founder and managing partner of SkyBridge, a global alternative investment firm, and founder and chairman of SALT, a global thought leadership forum and venture studio. He is the host of the podcast Open Book with Anthony Scaramucci. A graduate of Tufts University and Harvard Law School, he lives in Manhasset, Long Island.

“Send us a Hey Now!”We went back racing after an off week last week and it was a return to Brazil for the race at Interlagos.The race weekend was also a sprint weekend so we had extra competitive action at a track we love here on the Dirty Side.The flow will be...1) News & SocialAll the best bits from both the sports news out there as well as what caught our eye on the various social channels2) Brian's Video Vault    https://www.youtube.com/watch?v=uZVCOuONHRU&t=234s. 28 Times Drivers Made Breathtaking Saves! Formula 1 channel. 10 mins. This was fine. Beginning was great, then kinda meh for the end..https://www.youtube.com/watch?v=gerjec5EhmA. Can an F1 Driver play the guitar? Visa Cash App RB F1 Team. Liked this way too much.https://www.youtube.com/watch?v=OznUbl1FTwQ. Lando Norris makes a one-of-a-kind burger at Michelin-starred restaurant | Hilton channel. 11 mins. Way too long. Good idea, but could have been much shorter. Chef has a lot of patience for Lando.https://www.youtube.com/watch?v=tjL2fbHBjuI&pp=0gcJCQMKAYcqIYzv. Can F1 Drivers Guess The Circuit From Just The Steering Wheel? Formula 1 channel. 7 mins. WAY TOO HARD. holy cow this was difficult.3) Brazil GP ReviewPractice, Sprint Qualy, Sprint, Qualy, and raceKing of the Pits vs The PitsPitlane PaulCasino Games updateWDC & WCC updatesFantasy UpdateSupport the showWe would love you to join our Discord server so use this invite link to join us https://discord.gg/XCyemDdzGB To sign up to our newsletter then follow this link https://dirty-side-digest.beehiiv.com/subscribeIf you would like to sign up for the 100 Seconds of DRS then drop us an email stating your time zone to dirtysideofthetrack@gmail.comAlso please like, follow, and share our content on Threads, X, BlueSky, Facebook, & Instagram, links to which can be found on our website.One last call to arms is that if you do listen along and like us then first of all thanks, but secondly could we ask that you leave a review and a 5 star rating - please & thanks!If you would like to help the Dirty Side promote the show then we are now on Buy me a coffee where 100% of anything we get will get pumped into advertising the show https://www.buymeacoffee.com/dirtysideofthetrackDirty Side of the Track is hosted on Buzzsprout https://www.buzzsprout.com/

It's official—Raleigh is a Michelin city! We take you behind the velvet rope of the Michelin Guide American South reveal in Greenville, SC—from the chaos of the leak to the insider buzz you won't find in the press releases. Read: all the drama, surprises and standout stars. Raleigh Is Officially a Michelin CityAll the Buzz, Straight to Your Inbox—FreeMeet Our Sponsors:Timber PizzaVillage TavernAlpha RaleighThe Cocktail ClassicGet the issue to your door! Subscribe Now

Don Baldwin, retired from Michelin, talks about the origins of NACFE, why he put his personal stamp on starting NACFE and the fuel agnostic Challenge Bibendum. He also talks about the importance of passion in your work, the value of bringing unbiased information to decision makers and the need to establish some guiding principles for your life. He comments on his role as a recruiter/interviewer for the Naval Academy and where he thinks the trucking industry is today.

 “What if the secret to a better morning isn't just the coffee you drink, but the stories you share?” In this lively episode of The JB and Sandy Show, JB, Sandy, and Trisha dive into the rituals, revelations, and unexpected adventures that shape their lives. From the surprising rise of mold-free coffee and its impact on JB's health, to the camaraderie of college football fans raising $176,000 for a rival team's barber in need, this episode is packed with heartwarming moments and laugh-out-loud banter.Key Moments & Themes:Coffee Reinvented: JB shares his journey from giving up coffee due to stomach issues to discovering “Danger Coffee,” a mold-free, smoother brew recommended by Trisha. “Life without coffee is not worth living,” JB admits, capturing the passion and nostalgia behind morning routines.[1]Community Kindness: Sandy highlights the generosity of BYU fans supporting Texas Tech's barber, reminding listeners of the power of sports to unite and uplift.[1]Austin's Food Scene: The crew explores Michelin-rated barbecue at Leroy and Lewis, sharing the thrill (and frustration) of chasing the city's best brisket.[1]Giving Back: Trisha introduces Tito's “Turkey Rot”—a spoof race supporting Meals on Wheels, blending humor with heartfelt charity.[1]Car Culture & Curiosity: From classic VW buses to the mysterious world of Tesla RoboTaxis and AI-powered cemetery drives, JB and Sandy spark curiosity about technology's role in everyday life. “Is Elon screwing with you?” Sandy jokes, as the team debates the eerie avatars Teslas display in cemeteries.Memorable Quotes:“Sometimes I go to sleep at night excited because I know when I wake up I get to drink coffee.”“If it's fake, it is so well done. It is so eerie.”“Do us a solid and copy and paste the link to this episode and send it to a friend or two.”[1] Call-to-Action Love what you hear? Subscribe to The JB and Sandy Show, leave a review, and share this episode with friends who need a dose of inspiration, laughter, and local flavor. Your support keeps the stories coming!

In this episode of States of Discovery, we continue our Orlando adventure with a journey through the city's soulful mix of food, art, and local culture. From a MICHELIN-recommended brunch spot to a stroll through Mister Rogers' beloved alma mater, and from Tiffany glass masterpieces to a Filipino fine dining experience, this episode captures the creativity and community that make Orlando truly one-of-a-kind.Join hosts Marisa & Sara as they explore the heart of Orlando and Winter Park through the voices of the people shaping its story—chefs, curators, and community leaders who remind us that the city's magic isn't just found in its theme parks, but in its neighborhoods, kitchens, and art galleries.Featured Stops in Orlando:Se7en Bites (Milk District, Orlando) – Chef Trina Gregory shares her story behind this MICHELIN-recommended spot serving nostalgic Southern comfort food with a modern twist.

SummaryBranden McRill, Detroit-raised restaurateur, operator, and Michelin-star winner, traces a career from dish pits to Alinea and stints with Danny Meyer, Jean-Georges, Alain Ducasse, Marcus Samuelsson, and more, before cofounding acclaimed NYC spots Pearl & Ash and Rebelle (earning a Michelin star within months). He then expanded to Philadelphia, while recently relocating home to Michigan. He shares a philosophy that rejects “balance” in favor of riding life's waves, embracing calm and chaos, paired with risk tolerance and a bias for action. McRill argues hospitality pros are innate givers who deserve tools that free them to be present with guests; that's the promise of 5-out, his forecasting and automation platform that continuously re-forecasts sales, labor, and product needs (and can close the loop on purchasing and prep), augmenting, not replacing, human judgment, especially on messy, human scheduling. He sees adoption accelerating as AI gets embedded in existing systems.  Waves, not balance: McRill manages life and work by accepting cycles of calm and intensity and staying steady through both. Risk forward: He credits outsized wins to taking big swings, and not letting fear of others' opinions block action. From Alinea to Michelin: Early exposure to elite kitchens set standards that shaped Pearl & Ash and Rebelle, which earned a Michelin star just months after opening. Hospitality first: The joy is creating experiences that “wash over” guests; tech should buy back time for that human work. Tech as a new teammate: AI in restaurants does the jobs most shops aren't doing (analysis, forecasting), rather than replacing core human roles. What 5-out does: Pulls POS, weather (historic + forward), traffic, and local events to forecast revenue by hour; converts that into labor budgets, item-level sales, purchasing, and automated prep lists. Closed loop optionality: 5-out can auto-send POs and prep, or let teams review/override—human in the loop where it matters. Re-forecasting nightly: Like a stock ticker, the plan updates every day so operators always see the best available signal. Why some don't adopt: Cost, another login, and rollout friction - hence faster traction with multi-unit groups that have champions. Future = partnerships: Mass adoption for independents will come as AI embeds inside familiar tools; best results will come from specialized apps working together (e.g., Schedulefly + 5-out).

In this Careers and the Business of Law | Pre-TLTF Series episode, David Cowen sits down with James Ding, CEO and Co-Founder of DraftWise and former Palantir engineering lead, to explore how data, accountability, and forward-deployed engineering are reshaping the business of law. From mobilizing firm knowledge to the philosophical lessons behind "Stillness is the Key," James shares a rare blend of technical insight and human wisdom ahead of the TLTF Summit in Austin. Key Topics Covered: How DraftWise turns legal data into actionable intelligence through digital twins of firm knowledge. The difference between a consultant and a forward-deployed engineer and why accountability is the real differentiator. Lessons from Palantir's customer-first model and how it inspired a new standard in legal AI. Why TLTF feels like a Michelin-star experience - a curated mix of funders, founders, and innovators. How cross-generational collaboration is driving innovation across law and tech. What James is reading and how "Stillness is the Key" informs his leadership philosophy. Why focus is more valuable than information in the age of AI abundance.

The Real Measure of Culinary Leadership: When Cooks Choose You Over MoneyIn a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence. From Michelin-starred kitchens in France to high-volume hotel operations across continents, Chef Franck has built his reputation not on ego or spectacle, but on the unglamorous fundamentals that actually matter—discipline, mentorship, and the long view of leadershipJoin the Chef Life Brigade Member Community by clicking hereIn this episode of Chef Life Radio, I sit down with a chef who's witnessed the evolution of our industry from the inside out, and more importantly, has evolved with it. We explore the challenging transition from being a technically excellent cook to becoming a leader worth following, and why the hardest lesson in leadership might be learning when to stay silent.From Perfectionist to People DeveloperChef Franck opens up about his early days in France, where the pursuit of Michelin stars shaped his understanding of excellence:How the relentless standards of fine dining created both his greatest strengths and biggest blind spotsThe moment he realized technical skill alone wouldn't make him a successful leaderWhy his first attempts at management nearly drove away the very people he needed mostThe Validation That Really MattersWe discuss what true success looks like in culinary leadership:Why the best chefs measure their worth by who follows them, not who applauds themThe profound moment when team members choose growth over money to stay with your visionHow retention became his unexpected competitive advantage in an industry plagued by turnover"I realized very quickly that everyone has a good reason to be in this. Everyone has their own journey and it is up to you to get to know their journey, where they're headed."The Craft of Building OthersChef Franck shares his philosophy on what it means to be in service:How he shifted from seeing cooking as his craft to viewing mentorship as his true art formThe responsibility that comes with the power to shape someone's anniversary dinner—or their entire careerWhy making yourself obsolete is actually the highest form of culinary leadershipLessons from the Marathon MindsetIn our conversation, we explore:How to balance the creative passion of menu development with the patient work of people developmentWhy some of his greatest teachers were the chefs he didn't want to emulateThe difference between being ready for leadership and being willing to step into itThis episode offers a refreshing perspective on what it means to build a culinary career that extends beyond the kitchen. Whether you're struggling with the transition from cook to leader, or you're an experienced chef looking to deepen your impact, Chef Franck's insights provide a roadmap for creating the kind of legacy that outlasts any menu or review.Ready to discover what sustained excellence looks like when nobody's watching? This conversation will challenge your assumptions about success and inspire you to lead from a place of genuine service.Join the Crew & Support The Show @Join the Crew & Support The Show Stay Tall & Frosty and Remember to Lead from the Heart,AdamLinks In The ShowChef...

Je suis ravi de partager avec vous cette rencontre car on connaît peu, paradoxalement, les personnages médiatiques et je suis ravi de vous faire découvrir l'histoire du chef le plus exposé sur les réseaux sociaux aujourd'hui.Rendez-vous avec Eloi Spinnler !La plupart d'entre vous l'a découvert sur leurs écrans, sur Youtube, harnais de couteaux noué sur le torse, énergie brute, humour potache, millions de vues!! Mais derrière l'image, il y a une trajectoire bien réelle : celle d'un ado qui se met à cuisiner pour son petit frère, d'un garçon timide qui rêve de se déployer sur les planches mais va trouver en cuisine un endroit où apprendre, progresser et s'exprimer.Sept années à Ferrandi, et un passage par des maisons exigeantes et parfois violentes ont permis à Eloi de tracer la ligne de sa cuisine et les valeurs qu'aujourd'hui il prône dans ses cuisines.Car aujourd'hui, Éloi Spinnler dirige trois restaurants — Orgueil, Colère, Envie — et prend position sur des sujets qui lui tiennent à coeur: le gaspillage alimentaire, les violences en cuisine entre autres...Je suis très heureux de vous faire découvrir l'histoire personnelle d'une figure emblématique de notre époque, un fier représentant des cuisiniers de sa génération.Pour découvrir l'univers d'Eloi Spinnler: réservez chez Orgueilou chez Colèreou chez Envie !

This week I sit down with Makeiba Winclas — founder of the global luxury travel network Bougie Black Girls — to talk about visibility, access, and elevating the Black woman travel experience. Makeiba shares the story behind BBG and her mission to place Black women in spaces where we've historically been excluded, overlooked, or told we didn't belong. From private villas and yachts to Michelin-star dining and curated international adventures, Bougie Black Girls isn't just about travel — it's about expansion, liberation, and rewriting the narrative of who gets to experience luxury. We dive into the power of community, identity, and seeing women who look like us thriving across the globe. This is an invitation to dream bigger, elevate unapologetically, and take up space — passport in hand.If you're ready to enter rooms, countries, and levels you once thought were impossible, this conversation is your boarding pass.To learn more about Bougie Black Girls, visit: https://form.jotform.com/253086900011446?fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQMMjU2MjgxMDQwNTU4AAGnaDQ5QxKcmm7n2qrTGHgpHgDRBPbZny_P0_020rwmg1QRernz-M3Q6eurLJc_aem_dl0CJrOXeC_iJjzo9i4q9g

What happens when a world-class chef learns that success doesn't taste like he imagined?David Chang—the culinary force behind Momofuku and author of Eat a Peach—joins Guy Kawasaki to talk about ambition, burnout, scaling the unscalable, and learning to trade Michelin stars for family time. From plumbing disasters to poetic revelations, Chang opens up about the messy, beautiful art of creating something worth tasting.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.Subscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David Nellis. On today's show: · So timely a guest and a subject. Brian Mulholland, chairman of the John S. Mulholland Family Foundation, whose mission is very straightforward -- to ensure local food pantries have the resources they need to support food-insecure families with dignity and respect. He is joined by Christianne Ricchi; · Chef Tadayoshi Motoa of the Omakase Room by Tadayoshi. Chef Tadayoshi has held leadership roles in cities such as Madrid, London, Jakarta, Osaka and Copenhagen. As executive chef at Toki in Madrid he earned a Michelin star within six months of opening. This is Chef's first U.S. venture; · Moxies is a premium casual restaurant whose menu focuses on house-made ingredients with a "global inspiration." Brandon Thordarson is Moxies' Washington D.C. franchise owner and a partner at Elevated Hospitality. Moxies has 58 locations in the U.S. and Canada. It is opening an 8,000+ sq. ft. flagship restaurant early in December, in the heart of D.C.'s Dupont Circle neighborhood; · Cynthia Phillipe and Brandon Shackelford join us from the West End's a.kitchen restaurant+bar.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The blog postIn this episode of Lean Blog Audio, Mark Graban reads his reflection, “I'm Still Dreaming About My Meal at Sukiyabashi Jiro's Sushi in Tokyo.”Join Mark as he shares a rare dining experience at the legendary Sukiyabashi Jiro — the Michelin-starred Tokyo restaurant made famous by Jiro Dreams of Sushi. Beyond the extraordinary craftsmanship and taste, Mark explores what this meal revealed about efficiency, flow, and the subtle trade-offs between speed and hospitality.Was the meal a marvel of Lean precision, or a reminder that even the best systems can become too efficient for the human experience?This thoughtful story connects sushi-making to leadership, quality, and the meaning of service in any industry — from restaurants to hospitals to manufacturing floors.Listen for insights on:The difference between cycle time and takt time — and how it shapes customer experienceWhy optimizing for efficiency can unintentionally reduce satisfactionThe balance between process excellence and personal connectionWhat Jiro's disciplined craftsmanship can teach us about Lean thinking

TV personality and Bachelor in Paradise alum Wells Adams joins Jaymee to talk about his new Food Network role hosting Sweet Empire: Winter Wars, where sugar, teamwork, and big personalities collide. He shares how his radio roots shaped his hosting style, the lessons he's learned from judges Jacques Torres and Yolanda Gampp, and why dessert competitions might just have more drama than dating. Wells also opens up about life with wife Sarah Hyland, the tacos that sparked their romance, and his newfound love of all things sweet, from Michelin-level desserts to his mom's “nuclear dip.” Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Wells Adams on Instagram: HERE Learn More about Sweet Empire: HERE Hosted on Acast. See acast.com/privacy for more information.

According to recently analyzed incident reports, no reasons were documented for most of the 600 traffic stops made by the Tennessee Highway Patrol during ICE's six-day sting operation in May. Host Marie Cecile Anderson is joined by Newsletter Editor Margaret Kingsbury and Nashville Banner Editor-in-Chief Steve Cavendish to talk about this story, what we know about the new ICE call center that's reportedly planned for Nashville, and the proposed housing bills that are continuing to make waves. Plus, food aid resources for those impacted by withheld SNAP benefits and how you can help, and the Predators' big moment on SNL. Want to dive deeper into those zoning reform bills? Check out our recent episode with Metro's director of planning and development. And don't miss our article about Nashville's Michelin winners. Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashville   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.

Sarah talks to Chef Josh Bingham from Below Deck Med Season 10. Topics include: his recent move to Australia, music career, clown work, working in Michelin kitchens, the picky vegan charter, being on WWHL, his relationship status, handling criticism, his connection to Kizzi, favorite songs off his new album, inspiration, busking on the street, confidence and getting recognized. Join us in the crew mess for a preference sheet meeting - a new episode of Above Deck is out now!  Follow us on Instagram: @abovedeckpod  Get in touch: abovedeckpod@gmail.com  Get ya some Above Deck merch! https://shop.hurrdatmedia.com/collections/above-deck Please subscribe on Apple Podcasts, Spotify or wherever you get your podcasts, and tell a friend! Resources: instagram.com/joshbingham__ Johnny Zephyr on Spotify Johnny Zephyr on YouTube https://www.joshbingham.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Every November, Irish Times restaurant critic Corinna Hardgrave looks back at her year to produce a list of the top 100 restaurants across the country.This year, with the help of the writer Joanna Cronin, readers are treated to a plethora of options for every occasion from new and quirky eateries to heritage restaurants which have stood the test of time.It's also an exciting period for the Irish dining scene.In February, Dublin will host the Michelin star ceremony for the first time, the convention for unveiling new Michelin stars. And the speculation about awards in the Republic is electric.Front and centre in Corinna and Joanne's choices this year, they say, is supply. Those menu's which utilise the best of home grown Irish produce.So where are the top restaurants in Ireland, and what's on the menu?Presented by Bernice Harrison. Produced by Suzanne Brennan and Andrew McNair. Hosted on Acast. See acast.com/privacy for more information.

In this live video chat recorded Friday, Nov. 7, 2025, Charlotte Ledger reporters discuss some of their coverage from the week:* Tuesday's election* Michelin ratings of Charlotte restaurants* The effect of the government shutdown on food-assistance benefits and flights at Charlotte's airport* The prospect for new office construction* The upcoming shutdown of Charlotte magazine* Trends in home decor from the High Point furniture market* A new padel complex near uptown* “Hunting Wives” casting call at Coyote Joe's… and more! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit charlotteledger.substack.com/subscribe

* Michelin stars come to New Orleans! Here's who got them * Tommy's Weekend Winners: LSU/Alabama on tap

Chaque vendredi, CHEFS D'ENTREPRISE·S explore la face business de la gastronomie.Avec celles et ceux qui imaginent et façonnent les lieux qui nous font vibrer.Dans cet épisode, Camille Gozé, cofondatrice de Bomayé, nous raconte comment elle a lancé, avec Laurent Kalala, un concept simple et percutant :mettre le burger à la sauce africaine !Des recettes inspirées du poulet yassa, du garba, du mafé ou de l'alloco — une cuisine populaire, décomplexée et savoureuse qui revendique ses racines.Mais derrière les assiettes, il y a surtout une vision : celle d'une nouvelle génération d'entrepreneurs qui investit la restauration avec envie et conviction !Camille parle de chiffres, de rigueur, d'équipe et de plaisir, sans jamais romantiser le métier.Un parcours lucide, inspirant, symptomatique d'une nouvelle vague de food entrepreneurs !Pour découvrir Bomayé, c'est par ici !

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 dig into how smart menu design can completely transform your restaurant's performance. I explain how structure, storytelling, and price positioning shape the guest experience and directly impact profitability. You'll learn how to streamline decisions, highlight your most profitable items, and turn your menu into one of your most powerful marketing tools. TakeawaysStructure is key to a profitable menu.Cutting choices, not items, improves decision-making.Menus should guide the guest's journey logically.Price positioning enhances perceived value.Storytelling in menu descriptions increases sales.Emotional language resonates more than technical jargon.Observing guest behavior can identify menu choke points.Clear section headings improve menu navigation.Pricing anchors make items feel more affordable.Redesigning menus can reduce decision time.Chapters00:00 Introduction to Restaurant Marketing Masterclass01:02 Understanding Menu Structure for Profitability03:17 Designing Menus for Decision Efficiency05:12 The Importance of Price Positioning06:11 Crafting Emotional Menu Descriptions07:38 Actionable Steps to Improve Your MenuIf 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 North Carolina Food and Beverage Podcast, host Max Trujillo welcomes back co-creator and longtime co-host Matthew Weiss as they delve into the recent Michelin Guide announcements for the American South that have stirred quite a buzz in the North Carolina culinary scene. We kick off with a lighthearted debate about Michelin's surprising decisions, revealing a mix of excitement and skepticism. Max shares his rich experience working with notable chefs while Matt provides insights from the wine industry. They touch upon deserving winners like Counter in Charlotte and explore other notable mentions in Raleigh, Asheville, and beyond. The duo also reminisces about past joint projects and updates on their separate ventures. Max gives a shoutout to the upcoming Raleigh Oyster Fest he's promoting and throws in some humorous, candid thoughts about his dating life post-divorce. If you stick around until the end, you'll get a raw, unedited taste of their off-the-cuff banter, giving you a glimpse into the real minds behind the mics. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com  

Our guest is Cheng Lin who is the chef/owner of Shota Omakase https://shotaomakase.com/ in Brooklyn, New York. After nearly three decades of studying and serving sushi at notable restaurants in New York City, including Sushi Seki, Blue Ribbon, and ITO Tribeca, he opened his Omakase-only sushi restaurant Shota Omakase in August 2023 and earned his first Michelin star within a year. In this episode, we will discuss how Cheng got into sushi, an inspiring book that steered his career as a sushi chef, how he finds unique ingredients from Japan, such as seven-year-old vinegar and a rare sushi rice, the advantage of being non-Japanese as a sushi chef, how to eat confidently at an Omakase sushi bar 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.

Michelin stars could apparently guide more tourists to Aotearoa. The prestigious stars are awarded to restaurants offering quote " outstanding cooking" and the guide of the same name reviews and recommends restaurants. Tourism Minister Louise Upston has revealed $6.3 million from the tourism levy is being spent on getting Michelin into New Zealand. Tourism NZ CEO René de Monchy spoke to Lisa Owen.

Some restaurateurs are starry-eyed at the prospect of the prestigious Michelin Guide setting its sights on eateries across the country. For the first time in 125 years the Michelin guide will include restaurants from Auckland, Wellington, Christchurch and Queenstown in an inaugural New Zealand edition to be released next year. But not everyone in the industry is fizzing, with one leading chef warning that there is a dark side to the star. Finn Blackwell dishes the details.

Send us a textPérigord: The Land of Truffles, Duck, and Autumn RichesDiscover the flavours of one of France's most delicious regions — the Périgord. In this episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes you on a mouthwatering journey through the heart of southwest France, where truffles, foie gras, walnuts, and duck reign supreme. From rustic markets to Michelin-starred kitchens, the Périgord is a region where food isn't just sustenance — it's a way of life.We'll explore the iconic ingredients that have made Périgord famous: the earthy black truffle, the luxurious foie gras, golden walnuts and chestnuts, and the sweet Périgord strawberries that capture the taste of summer. Discover traditional dishes like confit de canard, pommes de terre sarladaises, and tarte aux noix — recipes passed down through generations and still celebrated on tables across France today.Along the way, we'll meet some of the region's most inspiring chefs and restaurants — from Vincent Arnould's refined Michelin-starred creations to the elegant riverside dining at Le Moulin de l'Abbaye. Plus, we'll visit the vibrant food festivals that bring the community together each year, celebrating everything from truffles and walnuts to Monbazillac wines and local liqueurs.Whether you're dreaming of a trip to France or simply love learning about French food culture, this episode will transport you to the rolling hills, bustling markets, and rich flavours of the Périgord. So pour a glass of wine, grab a slice of crusty bread, and join Andrew for another fabulously delicious adventure through the tastes and traditions of France.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

This week, we're celebrating 25 years of great British cooking with chef patron of The Sportsman and former punk, Stephen Harris. He's the chef who put “cuisine de terroir” on the map, hyperlocally sourcing the foods from the land that have been the inspiration behind his award winning cooking. The Sportsman has held a Michelin star since 2008, but in The Sportsman at Home, he takes us into his own kitchen, to create the kind of book that taught him to cook back in the day when he was a university student trying out his ideas on his mates. And you can listen to Stephen's playlist specially curated for Cooking the Books, as well as try out one of the recipes, on Extra Bites on Gilly's Substack, and you can buy The Sportsman at Home at the CTB shop on bookshop.org by clicking here. Hosted on Acast. See acast.com/privacy for more information.

Michelin star update vibes! Allison's back vibes! Starbucks holiday cup vibes! Football vibes! Shunda vibes! Josh vibes!

+ Michael Fulmer from the Houston Barbecue Festival joins: + Factors and influences that have changed the entire landscape. + Emerging styles, pitmasters and current trends + Competitions and awards don't lie ... the Michelin, James Beard and Texas Monthly impact.

On the Mike Hosking Breakfast Full Show Podcast for Friday 7th of November, changes are coming to the film industry's rebates and there are two major announcements for the energy sector. The All Blacks are looking to go two for two in their match against Scotland this weekend, Damian McKenzie joining to preview the clash. And Kate Hawkesby and Tim Wilson bully Mike and discuss whether any New Zealand restaurants would earn a Michelin star as they Wrap the Week. Get the Mike Hosking Breakfast Full Show Podcast every weekday morning on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVE See omnystudio.com/listener for privacy information.

It's Friday which means Kate Hawkesby and Tim Wilson are back with Mike Hosking to Wrap the Week that was. They discuss the ongoing saga with Netball NZ and Dame Noeline Taurua, which New Zealand restaurants could earn a Michelin star, as well as fulfilling the secret purpose of Wrapping the Week: bullying Mike. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Join Clay Edwards for an unfiltered dive into the heart of America's cultural and political battles. In this episode, Clay tackles the corruption plaguing Jackson, Mississippi, and calls out the systemic issues no one else dares to discuss. He explores the push to repeal the 19th Amendment, blaming liberal women voters for societal woes like transgender policies and election outcomes. Clay praises Glenn Youngkin as a rising GOP star and celebrates Momdani Jones' NYC win as a gift to Republicans, predicting epic failures ahead.   Delving into local news, Clay shares positive vibes with Mississippi restaurants earning Michelin nods, then exposes eight eateries failing health inspections due to rodents and improper sanitation. He debates solutions for safer parades in Jackson post-shootings and rants on culture rot, rainbow supremacy, and the clash between Black communities and immigrants over resources.   Strap in for raw, no-holds-barred talk on fighting for America's soul, with humor, controversy, and zero sugar-coating. Award-winning podcaster Clay Edwards delivers your daily dose of reality—boom shakalaka!  

Undercover restaurant critics from the Michelin guide are in the country tasting and rating some of the country's best restaurants. 

We're stepping into the lap of Disney luxury for another epic round of Resort Wars — and this time, it's an all-out battle between elegance and refinement as Disney's Riviera Resort goes head-to-head with Disney's Grand Floridian Resort & Spa. From European artistry to Victorian grandeur, we're diving deep into what makes each of these Deluxe destinations truly magical in its own right.We'll explore every corner and category, starting with theming and atmosphere — is it Riviera's intimate boutique charm or Grand Floridian's timeless opulence that captures the crown? Next, we'll unpack the rooms, from Riviera's clever Tower Studios and sprawling villas to Grand Floridian's newly refreshed spaces inspired by Mary Poppins Returns. Both deliver comfort and class, but in very different ways.Then it's on to dining — and let's be honest, this round alone could fill an entire podcast. We're comparing Topolino's Terrace and Primo Piatto to Victoria & Albert's, Citrico's, Narcoossee's, and more. From rooftop character breakfasts to Michelin-worthy cuisine, the food fight is fierce. We'll also talk transportation, where the Skyliner's breezy charm goes up against the monorail's Magic Kingdom convenience, and recreation, where Riviera's quiet sophistication faces Grand Floridian's live music, fireworks, and full-service spa.Finally, we'll weigh in on value. Whether you're planning a romantic couples' getaway or a bucket-list family stay, this showdown helps you figure out which resort best matches your Disney style, budget, and vibe.So grab your latte from Le Petit Café or a cocktail from Enchanted Rose, and join us as we debate, laugh, and share insider stories from two of Walt Disney World's most stunning resorts. It's Riviera versus Grand Floridian — modern European charm versus classic Disney royalty — and the results just might surprise you.

The North Carolina Food and Beverage Podcast, host Max Trujillo welcomes back co-creator and longtime co-host Matthew Weiss as they delve into the recent Michelin Guide announcements for the American South that have stirred quite a buzz in the North Carolina culinary scene. We kick off with a lighthearted debate about Michelin's surprising decisions, revealing a mix of excitement and skepticism. Max shares his rich experience working with notable chefs while Matt provides insights from the wine industry. They touch upon deserving winners like Counter in Charlotte and explore other notable mentions in Raleigh, Asheville, and beyond. The duo also reminisces about past joint projects and updates on their separate ventures. Max gives a shoutout to the upcoming Raleigh Oyster Fest he's promoting and throws in some humorous, candid thoughts about his dating life post-divorce. If you stick around until the end, you'll get a raw, unedited taste of their off-the-cuff banter, giving you a glimpse into the real minds behind the mics. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com  

Last week, The Michelin Guide revealed the second annual Texas guide, honoring 51 Austin restaurants with stars, Bib Gourmands, and recommendations. For some, it's the ultimate win, but do Michelin stars really mean anything here in Austin? Host Nikki DaVaughn sits down with Texas Monthly restaurant critic Paula Forbes and Alicynn Fink, a partner of the Michelin-awarded Emmer & Rye Hospitality Group, to break down the results, the surprises and what this year's awards will mean for Austin's dining scene.   Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this November 4th episode: DUER Cozy Earth - Use code COZYAUSTIN for 40% off best-selling sheets, towels, pajamas, and more.

This week, we're thrilled to be joined by Chef Curtis Duffy, the culinary dynamo behind Ever and After. He's earned a constellation of Michelin starts for his meticulous, innovative approach to fine dining, where every dish showcases his obsessive attention to detail and zero-waste philosophy. He has a new book out called Fireproof: Memoir of a Chef, which chronicles his journey from a turbulent childhood in Ohio through the kitchens of Charlie Trotter and Grant Achatz to becoming one of America's most celebrated chefs. We talk: the philosophy behind his silent kitchen, how he finds inspiration in unexpected places, the hard lessons from Grace that shaped Ever, what it takes to achieve greatness, and so much more!​​​​​​​​​​​​​​​​

Ever wondered what it really takes to rise from peeling potatoes to being named the World's Best Female Chef? In this powerful episode of REPPIN, I sit down with Chef Pam Soontornyanakij aka Chef Pam— the culinary visionary behind Bangkok's acclaimed restaurant Potong — and the 2024 winner of both Asia's Best Female Chef and The World's Best Female Chef by 50 Best. Chef Pam shares her 15-year journey through the culinary trenches — from studying at Le Cordon Bleu, working in Michelin-starred kitchens in New York, to navigating burnout, cultural expectations, and industry pressures. Whether you're: Feeling stuck in a repetitive job Battling burnout in a high-pressure industry Trying to build a career from passion Or just love inspiring underdog stories…

Dave and Chuck the Freak talk about a live reporter getting tripped up on a number, update on guy who went by wrong name at gym for years, woman called a person wrong name for years, loaned co-worker money, found out a murderer tried to take her home once, update on Hurricane Melissa, woman left behind on Lizard Island on cruise dies there, man attacked 2 teens on plane, Louvre heist suspects still being questioned, teens in costumes who terrorized family turned out to be relatives, police officer saved choking driver, Michelin star BBQ place in Texas, Dave’s smart coffee mug, World Series, guy who sold everything to bet his life savings on Dodgers, former NHL player facing charges, Jim Morrison’s grave still attracts a lot of visitors, Jennifer Lawrence admitted she is getting boob job, Scream Queens, TV costumes sold at auction, band member who grills hot dogs on stage, judge caught peeing near courthouse, thieves steal steak and lobster, strippers charged in death of manager, man accidentally shot himself with gun in pants at Walmart, woman divorces husband over OnlyFans subscriptions and sex toys, man agrees to pay for cat support in divorce, injection to make your penis shaped the way women want, woman accused husband of infidelity based on an online fortune telling session, monkeys infected with diseases got lost, people illegally buying spider monkeys for pets, road rage incident where woman was shot at, guy caught on camera smashing pumpkins at Target, kids got sick from THC candy, booger candy, original names of Big Mac, and more!