Podcasts about Michelin

From Michelin starred kitchens to Hong Kong's high rise tower blocks, via informal settlements in the Kenyan capital Nairobi. Ruth Alexander hears from people making the best out of the cramped and tiny spaces they're cooking in. Gina Lai shows her around the kitchen in her cramped Hong Kong high rise flat and Ruth visits chef Ryan Blackburn who has retained a Michelin star whilst cooking out of the tinest of professional kitchens in Northern England. Plus Leah and her daughter Janice explain how they cook family meals in an informal settlement in the Kenyan capital Nairobi and AJ Forget describes what it's like to give up a big kitchen for a new life on the road, living and cooking in a converted bus. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukProduced by Izzy Greenfield, Rumella Dasgupta and Lexy O'ConnorImage Description: Gina Lai is cooking in her tiny Hong Kong flat. (Credit Gina Lai/BBC)

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 talk about one of the biggest bottlenecks in restaurant leadership. When your team constantly comes to you with problems but no solutions, you become the ceiling of your business. If everything runs through you, growth slows down fast.I break down what I call the 1-3-1 rule, a simple framework that trains your team to think critically instead of outsourcing decisions upward. When someone brings a problem, they also bring one clear issue, three possible solutions, and one recommendation. This shifts your culture from dependency to ownership.We also dig into how better communication and operational discipline create faster decision making and stronger leaders inside your restaurant. If you want a team that solves problems without waiting on you, this is where you start. TakeawaysDid the year actually pay you or just add stress?January sets the pattern for the year ahead.The 1-3-1 rule encourages independent problem-solving.Train your team to think critically about solutions.Empower staff to present problems with solutions.Effective communication reduces management burden.Operational efficiency is key to restaurant success.Utilize free resources for restaurant growth.Engage with the audience for feedback and questions.Building a sustainable restaurant requires strategic thinking.Chapters00:00 Introduction to Restaurant Challenges02:33 The 1-3-1 Rule for Problem Solving05:23 Empowering Your Team to Think IndependentlyIf 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.

Mary-Ellen McTague is one of the driving forces behind Manchester's modern food scene: a chef, restaurateur and community builder whose cooking is rooted in place, craft and proper hospitality. In this episode, she joins the go-to food podcast to talk about the city she helped shape, the dishes she can't stop thinking about, and the hard-won lessons behind building restaurants that people genuinely love.Her story runs from cooking for touring bands at Manchester's Roadhouse as a student, to breaking barriers at the Michelin-starred Sharrow Bay Country House, and then into Heston Blumenthal's inner circle at The Fat Duck. From the intensity and precision of a two-then-three-star kitchen to an R&D role exploring Britain's food history at The Hind's Head, Mary-Ellen's career has been defined by curiosity, grit, and an obsession with flavour that actually means something.Back home, she became synonymous with Manchester's dining renaissance—opening trailblazing restaurants, earning national acclaim, and feeding not just thousands of happy punters, but (as the hosts proudly put it) well over 150,000 people across the city. She shares what it's really like to build a “rotation” of ambitious young chefs in Manchester, why a dish like Lancashire hotpot can carry identity and memory, and how her love of simple, brilliant produce started with a life-changing stint in rural Provence.The conversation also goes deeper: burnout, resilience, an ADHD diagnosis that “explained a lot,” and the purpose-led work of Eat Well MCR—turning surplus food and community energy into meals for people who need them most. Expect big laughs, kitchen war stories, and plenty of menu envy—especially when Mary-Ellen breaks down her PIP snack essentials and that signature hotpot (with oyster ketchup) that might just be the most “her” dish of all.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Even flowers are confused by this unseasonably warm and dry winter. We talk with CSU horticulturalist Allison O'Connor about what to know about watering your plants given the current weather. Then, Michelin is expanding the restaurants it might honor across Colorado. We speak with Grand Junction chef Josh Niernberg about the impact it could have on business. Then, as IKEA plans to expand in Colorado, we explore its history and the origin of its name. And, we answer a Colorado Wonders question about the giant, problem-plagued LED sign that greets travelers at DIA. 

What if your tires could quietly renew their own grip as you drive? We kick off with a clear look at regenerative tire technology, unpacking how smart materials might maintain tread depth, extend tire life, and improve braking and safety in wet and dry conditions. From early patents to bold prototypes, we highlight Goodyear's recharge concept and Michelin's expanding tread blocks, then get honest about the hurdles that stand between lab success and daily commuting: durability, heat cycles, debris, and cost.Then we trade lab coats for landscapes and plan a spring pilgrimage across Texas bluebonnets. We share practical, photo-friendly routes with timing tips shaped by weather and bloom cycles. The Willow City Loop near Fredericksburg brings sweeping hills and Indian paintbrush accents; Muleshoe Bend near Spicewood frames Lake Travis with easy trails and family space; Ennis maps more than 40 miles of viewing with a festival vibe; Brenham's barns and fences add texture to wide fields; and the Lady Bird Johnson Wildflower Center in Austin offers curated displays that respect the land. Think golden-hour light, weekday visits, and staying on public roads to protect fragile blooms.To round out the ride, we deliver a grounded review of the 2026 Hyundai Santa Fe Hybrid Calligraphy AWD. The boxy, modern design turns heads, while a two-foot display span, separate climate controls, dual wireless charging, and comfortable seating for up to seven make daily life simple. The 1.6L turbo hybrid returns strong real-world mpg with calm, composed handling, and the cabin feels thoughtfully laid out—though we still wish for a dedicated volume knob. We compare pricing and rivals like the Kia Sorento, Toyota Highlander, and Mitsubishi Outlander, and share straight-talk shopping advice so you can find the right trim at the right price.Join us to connect future-focused tire tech with near-term road trips and a practical SUV you can buy now. If you enjoyed the ride, follow the show, leave a review, and share this episode with a friend who loves cars and wildflowers.Be sure to subscribe for more In Wheel Time Car Talk!The Lupe' Tortilla RestaurantsLupe Tortilla in Katy, Texas Gulf Coast Auto ShieldPaint protection, tint, and more!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.---- ----- Want more In Wheel Time car talk any time? In Wheel Time is now available on Audacy! Just go to Audacy.com/InWheelTime where ever you are.----- -----Be sure to subscribe on your favorite podcast provider for the next episode of In Wheel Time Podcast and check out our live multiplatform broadcast every Saturday, 10a - 12nCT simulcasting on Audacy, YouTube, Facebook, Twitter, Twitch and InWheelTime.com.In Wheel Time Podcast can be heard on you mobile device from providers such as:Apple Podcasts, Amazon Music Podcast, Spotify, SiriusXM Podcast, iHeartRadio podcast, TuneIn + Alexa, Podcast Addict, Castro, Castbox, YouTube Podcast and more on your mobile device.Follow InWheelTime.com for the latest updates!Twitter: https://twitter.com/InWheelTimeInstagram: https://www.instagram.com/inwheeltime/https://www.youtube.com/inwheeltimehttps://www.Facebook.com/InWheelTimeFor more information about In Wheel Time Podcast, email us at info@inwheeltime.com

Michelin "inspectors" are visiting the state, and it's expected that they'll hit Colorado Springs this time around.

Wie vergangene Woche bereits angedeutet, steht die Podcast-Episode dieser Woche im Zeichen des ADAC-Sommerreifentests 2026. Bevor wir jedoch im Detail auf diesen zu sprechen kommen, blicken wir in prägnanter Form auf die zweite Verkaufswelle der konzerneigenen Autohäuser von Mercedes-Benz. Dabei hat sich die Lueg-Gruppe die Niederlassung Wuppertal gesichert. Anschließend geht es ausführlich um Bremswege, Performance und Laufleistung, wenn Kay die Resultate des ADAC-Sommerreifentests einordnet. Wie im Bericht auf unserer Webseite bereits beschrieben, fallen vor allem Michelin und Vredestein negativ auf.

When you're feeling unsure and emotionally fragile, nothing says “self-care” like pulling over for a romantic evening with a freshly flattened deer. …said absolutely no one in the history of humanity—except this one unhinged whackjob.Cane even surprised himself when his stew turned out to be a Michelin-star experience...watch out Gordon RamseyAnd of course, Jim Cantore is back - gleefully frolicking through the thundersnow, loving life!PLUS MUCH MORE!

Why This Episode MattersWhy food that reflects place matters more than Michelin prestige.How Xtreme Foodies connects global travelers with local culinary experts.Why tasting-menu fine dining is starting to feel formulaic—and what's replacing it.From Texas barbecue to Neapolitan pizza, a conversation about food, identity, and memory.The BanterMark Pascal and Francis Schott open the show debating shepherd's pie, Irish–Mexican culinary mashups, and a tequila origin story that sounds questionable… until the first sip.The ConversationJeffrey Merrihue, founder of Xtreme Foodies, joins the Guys to explore why regional food tells a deeper story than luxury dining. From the evolution of barbecue and pizza to overtourism in Japan and the fatigue of modern tasting menus, the conversation challenges how—and why—we travel to eat.Timestamps0:00 – The Banter: Shepherd's pie and Irish–Mexican mashups6:04 – The Conversation: Jeffrey Merrihue and Xtreme Foodies12:00 – Fine dining and the loss of place21:15 – Texas barbecue: heritage vs Michelin craft30:35 – Pizza regionalism: Naples and New York37:55 – Overtourism and Japan41:05 – L'Ami Louis and the limits of prestige47:05 – Wrap UpGuest BioJeffrey Merrihue is the founder of Xtreme Foodies, a global culinary community connecting travelers with local food experts in more than 200 cities. A longtime writer and world traveler, he focuses on food that reflects regional identity rather than globalized luxury dining.Guest InfoXtreme Foodies https://www.xtremefoodies.com/The World's Tastiest Chicken https://xtremefoodies.substack.com?utm_source=navbar&utm_medium=webFebruary 25 George Martinelli of Martinelli Wineryhttps://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/March 12 Anthony Beckman of Balletto Vineyardshttps://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

Épisode 1437 : Pendant de nombreuses années, le monde agricole a souffert d'une mauvaise image liée à l'utilisation de pesticides ou aux conditions d'élevage par exemple et aujourd'hui, ils ont trouvé un moyen de s'exprimer qui parle plus fort que la rumeur, les réseaux sociaux .En 2025, le hashtag #agriculture a généré plus d'un milliard de vues en France, soit +73% par rapport à 2024.79% des agriculteurs et agricultrices ayant internet (“agrinautes”) ont au moins un compte actif sur un réseau social selon l'étude Agrinautes 2024 TikTok indique un total de 39 millions de likes générés par le phénomène agri-influenceurs dans son étude sur cette scène en 2024.Quels usages des réseaux pour les agriculteurs ?Agriculteur, éleveur, viticulteur, spécialiste machinisme, agroécologie… qui documente son quotidien sur les réseaux (semis, récolte, soins aux animaux, aléas climatiques, décisions économiques, tests de matériel).Expliquer et défendre le métier : montrer les coulisses, répondre aux crises d'image (phyto, bien-être animal, climat), faire de la transparence auprès du grand public.montrer la “vraie vie” des fermes, casser les clichés, répondre aux critiques, expliquer les pratiques (phyto, bien-être animal, transition climatique…).S'informer : suivre d'autres agriculteurs, la presse spécialisée, les organisations pros, les mobilisations (Facebook très utilisé pour coordonner les actions syndicales, par exemple pendant les mouvements de 2024).Se former : tutoriels, vidéos pédagogiques, démonstrations de matériel, retours d'expérience sur des pratiques (semis direct, agroécologie, alimentation animale…).Sur quelles plateformes sont présents les agriculteurs ?Facebook et WhatsApp restent le back-office du monde agricole, tandis que TikTok, Instagram et YouTube sont la vitrine grand public des agri-influenceurs.Facebook : toujours la plateforme pivot pour la profession, très utilisée pour l'info, les groupes, la coordination d'actions, la com' syndicale.WhatsApp : outil du quotidien pour les échanges de proximité (groupes de CUMA, coop, voisins, famille)TikTok : énorme caisse de résonance, formats courts, humour, storytelling du quotidien, un hashtag #agriculture qui dépasse le milliard de vues en 2025 en France.YouTube : gros canal de pédagogie longue (vlogs de ferme, tests de matériel, explications détaillées)Les agriculteurs s'approprient les codes de la création de contenu “Thierry Agriculteur d'Aujourd'hui”, figure de proue sur YouTube et Instagram, qui publie des vidéos pédagogiques sur le fonctionnement des machines, la culture des céréales, les aléas météo.Étude antidoxAntidox sur l'essor des agri-influenceurs sur les réseaux sociaux. Cette étude, qui se penche sur l'activité de 42 agri-influenceurs tout au long de l'année 2024, dégage cinq enseignements clés La féminisation de l'agriculture sur les réseaux sociauxsur les 42 agriculteurs les plus populaires, 12 sont des femmes, soit 28%.Les influenceurs agricoles intéressent les marques et institutionsDes acteurs comme New Holland, Kuhn France, Sencrop ou Ifor Williams travaillent main dans la main avec ces personnalités pour ancrer et valoriser leurs innovations.partenariats avec marques de machinisme, semenciers, nutrition animale, pneus, banques, assurances, etc. (New Holland, John Deere, Claas, Michelin, Manitou, Ministère de l'Agriculture…)…Retrouvez toutes les notes de l'épisode sur www.lesuperdaily.com ! Le Super Daily est le podcast quotidien sur les réseaux sociaux. Il est fabriqué avec une pluie d'amour par les équipes de Supernatifs. Nous sommes une agence social media basée à Lyon : https://supernatifs.com. Ensemble, nous aidons les entreprises à créer des relations durables et rentables avec leurs audiences. Ensemble, nous inventons, produisons et diffusons des contenus qui engagent vos collaborateurs, vos prospects et vos consommateurs. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

From a pop-up in London to a 10-brand international group - how do you scale in F&B without losing soul? In this episode, hosted by Michelle Martin, Chef-Founder Dave Pynt of Burnt Ends Hospitality Group shares his journey from dishwashing to growing a culinary empire. Hard work, an attention to customer needs and smart pivots figure large, in his 13-year journey. We unpack the growth of the group from Michelin-starred Burnt Ends to Meatsmith and The Ledge in the Maldives and Bali. Dave reveals how new concepts are born while staying true to the group’s wood-fire ethos. We explore the operational realities of scaling talent, culture and consistency across borders. Finally, we ask what’s next - partnerships, new markets, or experiences diners haven’t imagined yet.See omnystudio.com/listener for privacy information.

Kara Fulcher, director of sustainability strategy for Michelin in North America, talks with Ian Welsh about corporate engagement on scope 3 emissions. They discuss the pace of supply chain decarbonisation and Michelin's approach across energy, materials and nature. They also highlight the challenges of making the business case for scope 3 action and how companies can communicate credible progress.

If SAY HEY CAFE, Vancouver's premiere sandwich destination, can't get a bib gourmand designation from Michelin, what are we even doing here. Those tires don't know what's up. We return from hiatus with a love letter to Say Hey, their famous meatball hoagie, chef and owner Lina Caschetto, and the kinds of sandwiches that make life worth living. Are you a Doofer? Do you yearn for the Hot Vickie?We also chat a little about newcomer KAVITA and city mainstay VIJ'S. One really impressed! One didn't. Next restaurant up: NOMO NOMO.Don't forget to rate, review, subscribe and tell friends about the show! Follow us and say hi on Instagram.

This week on Hungry, the founders behind SULT — the electrolyte brand turning “unhinged luxury” into a cultural movement.From building a status-driven brand that people actually want to post on Instagram, to rewriting the rules of marketing in the age of TikTok and YouTube, this is a masterclass in modern brand-building.We get into why unpredictability creates obsession, why most brands overcomplicate business, and how SULT uses storytelling, sex appeal, humor, and world-building to stand out in a saturated wellness market.We talk Better & Wetter campaigns, Margot Robbie-style bath content, Hailey Bieber's Rhode, Vivienne Westwood fashion shows, F1 boxes, Michelin-star storytelling hooks — and why the first three seconds of your content might be everything.If you're building a brand, running a food or drink business, or trying to crack YouTube, this episode is packed with practical insight and uncomfortable truths.This isn't just about electrolytes.It's about status, culture, identity — and making something people feel part of.===========ON THE MENU===========The Wellness Culture BacklashMaking Electrolytes SexyConsistency vs Quality on SocialSocial Media Is Your CVWhat Is “Unhinged Luxury”?Unpredictability Creates ObsessionThe £15K Acoustics LessonThe Iceberg of Content CreationWhy We Can't Crack YouTubeFrom Empty Restaurant to Michelin HookThe Hardest Thing: Having a Point of ViewWhy Status Beats Shelf SpaceDo You Fit at Vivienne Westwood or F1?Why Rhode (Hailey Bieber) WinsBusiness Is Just X to YMake Brands Simple AgainThe 3-Second Attention EconomyIgnore Traditional Marketing Rules00:00 Intro00:01 Milly's Eating Disorder & Recovery00:05 Toxic Wellness & Running Culture00:09 SULT's "Not That Deep" Philosophy00:14 Netflix-ification of Brand Building00:19 Ignoring Experts & Taking Risks00:24 "Unhinged Luxury" & Storytelling00:30 Scaling in Public vs Building in Public00:34 The Whiteboard Content Strategy00:42 How to Write Viral Hooks00:46 Organic Growth vs Paid Ads00:56 The Brooklyn Beckham Story01:00 Choosing Brand Colors & Standing Out01:06 Why They Ignore Business Advice01:08 The Power of Anti-Selling01:13 Building a Tribe & Status01:15 Learning from Rhode & Anti-Trends01:17 Dealing with Copycats01:20 Embracing Chaos in Business01:22 Co-Founder Dynamics & Conflict01:28 The Simon Squibb Story01:33 Simplifying Business & Branding01:37 How the Co-Founders Met01:39 Why Launch an Electrolyte Brand?01:45 The 4 Pillars of Marketing01:53 Launching in Boots & Retail Strategy01:58 Financial Transparency & Investors  

Chaque mois, dans le format talk de CHEFS, un sujet traverse la table et on le confronte à plusieurs regards.Des professionnels, des observateurs, des praticiens. Pas de monologue. Un débat !Ce mois-ci : la cuisine végétale.Phénomène ou transformation durable ?Niche parisienne ou nouvelle grammaire gastronomique ?Peut-on bâtir un restaurant ambitieux, créatif et rentable sans protéine animale ?Autour de la table :— Jérémy Grosdidier et Michelle Primc fondateurrice.s du restaurant Vivide (le premier en cuisine, la deuxième en salle), qui ont fait le choix d'un menu dégustation 100 % végétal. Ils racontent les débuts à quatre couverts, les doutes, les ajustements, le travail technique colossal derrière chaque assiette, et la stratégie pour rassurer sans renoncer à leur ligne.— Léo Pajon, journaliste au Monde et à M le magazine, qui a publié entre autres nombreux et très bons articles, quelques uns récents sur la scène végétale. Il apporte un regard analytique : combien de restaurants réellement gastronomiques en France ? Pourquoi le sujet est-il aussi clivant ? Comment les guides, les clients et les banques réagissent-ils ? Et nous fait part de son sentiment après avoir poussé la porte des acteurs de cette scène gastronomique.On parle d'amour du légume.De fermentation, de feu, de process.De prix et de rentabilité.De masculinité alimentaire et d'imaginaire collectif.D'engagement… de gourmandise et d'étoiles!Un échange dense, argumenté, qui risque de provoquer aussi, pour comprendre ce que le végétal dit aujourd'hui de la restauration française.Bonne écoute!Pour découvrir le restaurant Pristine, autre adresse très recommandable signée Michelle et Jérémy, c'est par ici !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Peter Goossens is zowat de Godfather van de Belgische gastronomie. Hij verwierf faam met zijn restaurant Hof van Cleve, dat jarenlang drie Michelinsterren had en internationaal tot de absolute culinaire top werd gerekend. Hoe gaat het eraan toe in zo'n exclusieve zaak?

Joshua Foo is a photographer and director whose work fuses a chef's sensibility with a filmmaker's eye, grounded in his perspective as a queer Asian-American immigrant. We talk about “ways of seeing,” the craft behind his images, identity and heritage, and how life experience, not least a recent heart attack, shapes the stories he chooses to tell.Based in the Midwest, Foo draws on his experience working in kitchens as a chef and his background in culinary arts and film production to bring food, people, and spaces to life with a cinematic and tactile approach. He has photographed and filmed chefs, farmers, and industry professionals all over the world, and his work has been featured in The Washington Post, People Magazine, with collaborations including James Beard Award-winning and Michelin-starred chefs. Foo has led both photo and video projects for companies like Lipton Ice Tea, Qdoba, Pepperjax Grill, and more. Rooted in his perspective as a Queer Asian-American immigrant, Foo values equality, equity, and respect on set, and enjoys working with both small businesses and larger companies to tell compelling stories through his mediums.*************************Today's show and others are supported by the generous membership of Amy and Tom Trenolone.*Bonus content* for Lives members only features exclusive content and more. Find a Lives membership tier that fits you - support link here.

ADAM HENLEY returns to talk about watching the BLAKE'S 7 Series Two Blu-rayFirst broadcast on FAB RADIO INTERNATIONAL at 19:00 on February 22nd 2026.This week we welcome back ADAM HENLEY, who last year guided us through year one of BLAKE'S SEVEN after its Blu-ray release, and he's back again now to do the same for the recent release of year two, a season of tragic endings, new beginnings, lucky escapes, some non-escapes, professional disappointments, drama, excitement, high camp, new writers, and Michelin men.PLEASE NOTE - For Copyright reasons, musical content sometimes has to be removed for the podcast edition. All the spoken word content remains (mostly) as it was in the broadcast version. Hopefully this won't spoil your enjoyment of the show.

Dans cet épisode de CHEFS, on reçoit Chloé Charles.Avant Lago et l'affirmation d'une voie indépendante, on découvre une enfance parisienne dans une famille de gourmands, face à Ferrandi. La cuisine est d'abord un plaisir, puis un déclic à l'adolescence. Comprendre que cela peut être un métier et décider de se lancer, sans modèle.Chloé Charles raconte ses années d'apprentissage, les stages très jeunes, la dureté physique et l'adrénaline du service. Les maisons qui marquent, celles qu'elle quitte aussi. Elle évoque ce qu'elle refuse déjà, la violence, l'injustice, l'épuisement des équipes.Elle parle des passages décisifs, l'expérience intense chez David Toutain, puis Septime où elle devient seconde dans un restaurant qui bouscule les codes. Le moment où elle commence à comprendre quel métier elle veut vraiment exercer.Puis vient le choix de la liberté. Ne pas ouvrir un restaurant classique mais inventer son propre format. Avec Lago, elle crée un lieu multiple, entre cantine accessible et projets sur mesure. La cuisine qu'elle veut faire, et l'endroit où elle aurait envie d'aller.Un épisode qui raconte comment un parcours fait d'exigence, de refus et de décisions franches peut mener à une cuisine libre.Et pour aller plus loin découvrez son espace à privatiser Lago !Et continuez la route vers sa cantine !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

This week on Exploit It, we're breaking down The Menu — fine dining, foodie culture, and what happens when a Michelin-star chef finally snaps.Pretentious guests. Conceptual cuisine.One perfect cheeseburger.

This week, Juliet and Jacoby share their thoughts on a fake tamale review, dive back into the food being served at the Olympics, and discuss the world's first AI companion cafe. For this week's Taste Test, Juliet is surprised with cake for her birthday. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Meal prep can be a game changer for sticking to your wellness goals.BUT traditional meal prep has it all wrong.Making 2-3 meals that you repeat all week long is not only flat and boring, but it's also quite terrible for your gut health. Our gut microbiome needs DIVERSITY to thrive.The good news?I'VE GOT THE SOLUTION!My 654321 meal prep system gives you DIVERSITY, excitement, elegance, and refinement. You spend 1-2 hours once a week batching your whole week, and then you get ENDLESS food combinations and extremely elegant meals on the table in 5 minutes or less all week.No more sad individually portioned meals. Instead, your kitchen becomes a Michelin star playground.SHOP THIS EPISODE: https://shopmy.us/collections/4046783?tab=collections

In this episode of the All Things Sustainable podcast, we explore how one of the world's largest tire manufacturers is working to balance profitability with sustainability across a global supply chain.   We talk with Antoine Sautenet, Chief Sustainability Officer at France-based Michelin Group, who outlines company strategies that prioritize climate, biodiversity, social equity and circularity alongside profit.   "Today it's very difficult to translate the sustainability performance into the price of our product," Antoine tells us. "So one of our challenges is to make that balance between profit and planet in order to be able to promote the right value of our product compared to our competitors."  Antoine describes how Michelin is increasing the use of recycled and renewable materials in its tires to reduce the company's reliance on fossil fuels and other resources. And he outlines how the company works with the many smallholder farms that produce rubber for its tires to drive sustainable agriculture practices.  This interview is the latest installment in our CSO Insights podcast series, where we interview Chief Sustainability Officers around the world about how they're navigating the changing sustainability landscape. Listen to other episodes in the series here.  Copyright ©2026 by S&P Global    DISCLAIMER   By accessing this Podcast, I acknowledge that S&P GLOBAL makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast. The information, opinions, and recommendations presented in this Podcast are for general information only and any reliance on the information provided in this Podcast is done at your own risk.          Any unauthorized use, facilitation or encouragement of a third party's unauthorized use (including without limitation copy, distribution, transmission or modification, use as part of generative artificial intelligence or for training any artificial intelligence models) of this Podcast or any related information is not permitted without S&P Global's prior consent subject to appropriate licensing and shall be deemed an infringement, violation, breach or contravention of the rights of S&P Global or any applicable third-party (including any copyright, trademark, patent, rights of privacy or publicity or any other proprietary rights).     This Podcast should not be considered professional advice. Unless specifically stated otherwise, S&P GLOBAL does not endorse, approve, recommend, or certify any information, product, process, service, or organization presented or mentioned in this Podcast, and information from this Podcast should not be referenced in any way to imply such approval or endorsement. The third party materials or content of any third party site referenced in this Podcast do not necessarily reflect the opinions, standards or policies of S&P GLOBAL. S&P GLOBAL assumes no responsibility or liability for the accuracy or completeness of the content contained in third party materials or on third party sites referenced in this Podcast or the compliance with applicable laws of such materials and/or links referenced herein. Moreover, S&P GLOBAL makes no warranty that this Podcast, or the server that makes it available, is free of viruses, worms, or other elements or codes that manifest contaminating or destructive properties.  S&P GLOBAL EXPRESSLY DISCLAIMS ANY AND ALL LIABILITY OR RESPONSIBILITY FOR ANY DIRECT, INDIRECT, INCIDENTAL, SPECIAL, CONSEQUENTIAL OR OTHER DAMAGES ARISING OUT OF ANY INDIVIDUAL'S USE OF, REFERENCE TO, RELIANCE ON, OR INABILITY TO USE, THIS PODCAST OR THE INFORMATION PRESENTED IN THIS PODCAST. 

Sam Hart didn't grow up in the kitchen. Fast food and corporate dining were more familiar than family recipes. But a broke stretch in Utah turned cooking into a daily necessity — then into an obsession.In this episode of The Charlotte Ledger Podcast, host Steve Dunn sits down with Hart, creator of Counter- and founder of Irreverently Refined Hospitality Group, to talk about how a sketchbook idea became Charlotte's first and only Michelin-starred restaurant. Hart explains why Counter is not a restaurant but a “fully immersive sensory dining experience” — and how mental health, sustainability and storytelling shape every menu. In this conversation, they discuss the Netflix “Chef's Table” episode that changed Hart's trajectory; staging at Alinea in Chicago and the grueling experience that followed; the personal breaking point that reshaped Hart's approach to kitchen culture; the philosophy behind changing the menu every 90 days; what earning Charlotte's only Michelin star means; and where Hart likes to eat in Charlotte. We hope you enjoy the conversation with Sam Hart. To learn more or make a reservation with Counter-, visit CounterCLT.com.This episode of The Charlotte Ledger Podcast is presented by PBS Charlotte's “Unspun” program helping you learn what politicians are thinking but not saying. It's hosted by former Gov. Pat McCrory.This episode of The Charlotte Ledger Podcast was produced by Lindsey Banks. For more information on The Charlotte Ledger, visit TheCharlotteLedger.com. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.thecharlotteledger.com/subscribe

Dans cet épisode de CHEFS D'ENTREPRISE-S, on reçoit Valentine Davase, cofondatrice du Réfectoire et de Pas Cher.Elle raconte un parcours qui commence en cuisine mais qui bascule vite vers l'entrepreneuriat. Travailler dans des lieux prestigieux lui apprend la rigueur, puis en restauration rapide l'organisation, mais elle comprend qu'elle veut surtout monter des projets et créer ses propres structures.L'épisode revient sur les années où l'entreprise grandit très vite lorsqu'elle dit oui à tout, puis sur le choc du Covid qui impose de tout repenser. Organisation, rentabilité, nouveaux métiers comme le catering, jusqu'à devenir une offre food complète capable de servir tous les formats.Valentine Davase parle aussi de management et d'équilibre de vie. Construire une boîte solide sans épuiser les équipes. Réussir sans sacrifier l'humain.Un épisode sur la réalité de l'entrepreneuriat dans la restauration aujourd'hui, entre ambition, structuration et liberté.Pour découvrir le traiteur Le Réfectoire, c'est par ici ! Et le petit nouveau, Pas Cher, le resto de burgers, ici !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Chaque vendredi, en complément de l'épisode CHEFS d'Entreprises, le format bonus OUVRIR UN RESTAURANT décrypte les étapes concrètes d'une ouverture réussie.Dans cet épisode, David Ordono et Adrien Pitard, opening planner et fondateur de la société Entrée focus sur le soft opening : ouvrir progressivement pour transformer les derniers réglages en avantage stratégique.Plutôt qu'une inauguration spectaculaire dès le premier jour, l'idée est d'utiliser cette phase comme prolongement des tests :– démarrer avec des horaires réduits– limiter la carte– inviter un cercle restreint de clients “ambassadeurs”– ajuster les process avant la communication officielle– conserver une marge sur les stocks et les effectifsÀ l'inverse, une forte communication et une ouverture complète dès le départ exposent une équipe encore fragile.Un épisode opérationnel pour comprendre pourquoi le véritable lancement d'un restaurant ne se joue pas dans l'effet d'annonce, mais dans la maîtrise des derniers ajustements.Si vous voulez vous lancer, vous aurez forcément besoin d'un partenaire ultra quali pour gérer... Vos additions, vos stocks, votre compta etc... Gagnez du temps et allez voir de notre part notre partenaire ;) LIGHTSPEED !

Bobby addressed a DM he got that was calling us out for sounding ungrateful when talking about the cruise. We address the show member who wants to speak out about getting their feelings hurt. Amy talked about a pizza restaurant that is trying to get to a Michelin star that leads us to talking about our favorite pizza chains. Bobby talked about how listeners were calling out Eddie for mooching off him and assuming they were doing something together.See omnystudio.com/listener for privacy information.

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 talk about why most restaurant owners struggle to see where their real profits are hiding. If you are not actively evaluating performance, you are guessing. I break down how to take control of your numbers and where to look first when margins start slipping.   TakeawaysEvaluate if your restaurant year was profitable or just stressful.Join the free five-day restaurant marketing masterclass.The Camcorder Method helps clone your knowledge effectively.Record your processes to improve task delegation.Define the context and importance of each task.Establish a clear cadence for task completion.Create a checklist for quality assurance.Transformative results can be achieved through delegation.Identify tasks you are tired of redoing and record them.Engage with the podcast for more insights and resources.Chapters00:00 Introduction to Restaurant Success01:35 The Camcorder Method for Efficiency06:01 Conclusion and Call to ActionIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: The Michelin Awards UK & Ireland 2026. New 1 stars and 2 new 2 stars - Paul and Si review this years winners, plus - Paul's Grassfed closure, boxing training update and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

A Michelin-trained chef faces thyroid cancer and the real possibility of losing his taste.Chef Jake Rojas shares his diagnosis, treatment, feeding tube recovery, and how the experience reshaped his priorities around health and leadership. From El Paso competitions to three-star kitchens in Las Vegas, this is a conversation about discipline, identity, and why flavor is the only thing that truly matters.What Michelin kitchens teach about execution and respectHow serious illness reframes leadership and prioritiesWhy deliciousness outweighs presentation and hypeBuilt for chefs who want longevity, not just accolades.Follow Chefs PSA and share this episode with a chef who needs permission to prioritize their health.Jake Rojas on InstagramLINKS & RESOURCESSubscribe on Substack → ⁠https://chefspsa.substack.com/⁠Shop Chef's PSA Merch → ⁠https://shop.chefspsa.com/⁠Visit Chef's PSA Website → ⁠https://chefspsa.com/⁠Sponsored by RATIONAL USA → https://rationalusa.com

From Baptism of Fire to Michelin LeadershipThis week on Hospitality Meets, Phil sits down with Douglas Balish - Executive Chef and Director at Grove of Narberth, Hotel Chef of the Year, and a man shaped by some of the toughest kitchens in the business.From washing dishes in Ayrshire…To getting “pans thrown at his head”To learning to run in kitchens where nobody walked…To leading his own Michelin starred brigadeAnd all of the lessons that come with thatThis is a candid episode about pressure, humility, growth — and the fine line between breaking someone and building them.In This EpisodeStarting out as a 15 year old dishwasher in ScotlandWalking away from university to chase kitchens insteadThe brutal reality of early Michelin kitchensWhy some pressure builds you, and some destroys youTaking demotions to grow fasterWorking at Bohemia and being completely out of his depthThe intensity of Whatley ManorMoving to Australia to work at QuayWhy leadership is not one size fits allCreating dishes when nobody's ever let you create beforeBaptism of FireDouglas doesn't sugarcoat it. His early Michelin experience was brutal.80-hour weeks.Staff accommodation from hell.Being told he was useless.Working until nothing fazed him.And yet, he doesn't look back with bitterness.He looks back with perspective.Because for him, that pressure didn't break him.It sharpened him.Not because bullying is good (Obviously) but because understanding why something is happening mattersThe Psychology of KitchensThere's a fascinating thread in this episode. Douglas nearly studied psychology. Instead, he learned it in kitchens.He talks openly about:Realising he wasn't as good as he thoughtBeing publicly humbledBeing dropped down the ranksTaking ownership instead of walking awayAnd most importantly, how that shaped the leader he is today.He's clear:Management isn't one-size-fits-all.Some chefs need an arm around them.Some need structure.Some need challenge.The job is knowing the difference.From Scotland to SydneyHis journey takes him through:JerseyThe CotswoldsAustraliaBack

Dans cette dernière partie, Chloé Charles raconte un basculement : l'essai raté dans un trois étoiles où tout fonctionne à l'envers. Devant un système qui ne correspond pas à ses valeurs, elle ne revient pas le lendemain.Chez David Toutain, elle expérimente huit mois de créativité totale mais au prix d'horaires démentiels. Un des paradoxes de la cuisine qu'elle ne tolère plus aujourd'hui. Un bon chef ne peut pas faire reposer son système sur l'épuisement des équipes.L'aboutissement vient avec Septime. Chloé est seconde dans ce restaurant qui, pour l'époque, bouscule les codes parisiens, héritier d'une lignée de chefs pour qui le produit brut est sacré.Puis vient sa réflexion sur l'engagement. Elle passe d'un anti-gaspillage militant à la déculpabilisation. Fini les injonctions paralysantes, Chloé mise sur la cuisine des produits frais, tout en prenant en compte les contraintes du quotidien.Lago cristallise cette quête de liberté. Sans jamais ouvrir de restaurant classique, elle propose un lieu polymorphe entre cantine populaire et privatisations haut de gamme. Une manière de dessiner exactement ce qu'elle voulait depuis le début.Et pour aller plus loin découvrez son espace à privatiser Lago !Et continuez la route vers sa cantine !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Joe has cooked in three-star Michelin kitchens, competed on two seasons of Top Chef, is a social media star with nearly 500K followers on Instagram, has created two delicious consumer packaged goods, and is a regular as both a competitor and a judge on Food Network... and he came on the podcast to discuss it all! I've been a massive fan of Joe for years, and the mustachioed pasta savant gave me one of the best food conversations I've ever had. You can't miss this episode! Find Joe Sasto: Instagram: https://www.instagram.com/chef.joe.sasto/ Website: https://www.joesasto.com/ YouTube: https://www.youtube.com/c/chefjoesasto Joe's Brands: Tantos! – https://www.eattantos.com/ Ripi – https://ripifoods.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠Hurrdat ONE Website⁠⁠⁠ or visit ⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠!  Timestamps: 00:00:00 – Intro & Teaser 00:00:58 – Welcome to the Show, Joe! 00:03:15 – Ranch as a Dipper 00:06:43 – Evolution of the Term “Chef” 00:15:23 – Overcoming Doubts 00:17:29 – Being a Celebrity Chef 00:23:44 – Joe Sasto's Culinary POV 00:29:35 – “Breaking the Rules” 00:39:55 – Joe's Early Career 00:46:40 – Current Pursuits 00:48:53 – Tantos! 00:56:44 – Final Questions & Wrap-Up Learn more about your ad choices. Visit megaphone.fm/adchoices

James Petrakis, co-founder of The Ravenous Pig and a James Beard Award semifinalist, helped shape Orlando's modern food scene by building restaurants rooted in craft, community, and endurance. As a chef, operator, and mentor, he's built a career defined less by hype and more by staying power. Watch now to learn how survival shaped his growth, how one airport deal changed everything, and why community and craft still come first. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Dans cette deuxième partie, Chloé Charles raconte ses années d'apprentissage et les premières maisons qui forgent son regard sur le métier.Elle revient d'abord sur Ferrandi, cette école en face de laquelle elle a grandi. Elle monte un dossier de motivation avec sa marraine, à une époque où vouloir faire de la cuisine n'avait rien d'évident. En 2004, Top Chef n'existait pas encore. Ses camarades du sixième arrondissement de Paris partent en école de commerce, et elle, en CAP cuisine.Puis viennent les stages. Chez Pic à 16 ans, chez Lasserre où elle se retrouve à lever des turbos de 23 kilos et ouvrir 36 kilos de Saint-Jacques par jour. Une responsabilité rare, pendant que d'autres camarades trient du persil chez Ducasse.Mais c'est l'Astrance qui change tout. Pascal Barbot et Christophe Rohat lui transmettent une vision : le restaurant n'est pas le reflet de l'égo du chef, mais c'est un moment à part entière pour le client. Chloé parle aussi de ce qu'elle refuse : l'injustice, les chefs qui hurlent, la violence gratuite. Elle évoque cet ADN familial qui lui permet de répondre et de ne pas laisser passer. Elle décrit aussi la réalité physique du métier : le canal carpien à 18 ans, la fatigue, les services qui dégomment le corps. Mais aussi cette adrénaline qu'elle adore.Une deuxième partie qui pose les fondations d'une cuisinière qui refuse les cadres rigides, qui voyage entre deux postes, et qui commence à comprendre ce qu'elle veut vraiment faire de ce métier.Et pour aller plus loin découvrez son espace à privatiser Lago !Et continuez la route vers sa cantine !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

We talk about cars all the time, but we're not out there test driving them very often so we don't really consider ourselves “car reviewers”. Reporting in general has changed significantly over the years, and the latest “review” on the F250 by Dan Neil in the WSJ shows how even car reviews aren't safe from bad taste and political soap boxes. In better car review news, the real car reviews on the new Rivian R2 have started to drop and we all seem to think it's a great step in the right direction EVs as a whole, but we would love to hear your thoughts on it. Dan is more excited for the Scout and Rivian R3, and we both think the new Slate is unfortunately doomed due to increasing costs. Who do you think was the biggest brand loser of 2025? We give our vote to Ford for having more recalls than we didn't think possible and the huge failure of the Lightning, which should have been an easy win. In really good consumer news, the Michelin and BF Goodrich discount is renewed for 2026 and you can save more than ever by buying from our partners at Discount Tire! Considering how warm it has been in the PNW, it's getting close to time to get those new summer tires anyway! The Avants Podcast is brought to you by our friends at STEK USA and Carter Seattle! Not an Avants member? https://www.avants.com/member-plans Leave us a review on Apple Podcasts!  Leave us a voicemail or send us a text any time at 425-298-7873! We're doing give aways! Leave us a review on Apple Podcasts and we'll pick a random name every 25th review!

Dans cette première partie, Chloé Charles revient sur les origines d'un parcours atypique.Elle raconte d'abord son lieu, Lago, aujourd'hui qu'elle ne sait toujours pas décrire simplement, entre privatisation haut de gamme, conseil pour restaurateurs, traiteur événementiel, et depuis trois semaines, une cantine accessible à 19,50€. Un spectre volontairement large qui reflète son refus de se cantonner à une seule forme de cuisine.Pour comprendre ce choix, il faut remonter le temps. Une enfance parisienne dans une famille de gourmands, face à Ferrandi, avec des grands-parents en Bretagne qui cuisinent les légumes du potager. Mais aucune projection professionnelle. La cuisine, c'est d'abord de la gourmandise et du partage.Puis, en troisième, une camarade annonce qu'elle part en CAP Charcutier Traiteur. Le déclic. Chloé réalise que cuisiner peut être un métier. Dès ce moment, elle n'a plus que ça en tête. Stages multiples, macarons ratés et achat d'un robot pâtissier plutôt que des fringues.Elle évoque aussi ce premier stage en chocolaterie, où on lui dit qu'elle n'y arrivera jamais parce qu'elle est une fille. Issue d'une famille où les femmes font ce qu'elles veulent, elle ne voit pas le rapport. Le genre n'a jamais été un sujet pour elle.Cette première partie pose les fondations d'un parcours construit sur la liberté, l'expérimentation, et un rapport instinctif à la cuisine qui refuse les cadres trop rigides.Et pour aller plus loin découvrez son espace à privatiser Lago !Et continuez la route vers sa cantine !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

durée : 00:55:20 - On va déguster - par : François-Régis Gaudry - Elle a deux étoiles Michelin aux fourneaux de son restaurant parisien la Scène, elle est également jurée dans l'émission Top Chef sur M6 et elle a signé de nombreux livres de recettes. - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Richard is joined by Ahmet Dede and Maria Archer of Dede Restaurant to hear about how their chance meet in West Cork led to them creating a Michelin star haven.

This week on the Walk-In Talk Podcast, Chef Ryan Yost joins us in studio after traveling from Western North Carolina to Lakeland for a full production day. Ryan is a chef-manager with Operation Blessing, an international humanitarian organization providing disaster relief through food, clean water, medical care, and rebuilding efforts. His path has taken him from fine dining kitchens to feeding communities in crisis across the U.S., Jamaica, and Ukraine. In this episode, we explore what it means to cook for people who need food, not just want it. We talk about discipline under pressure, humility in service, and how chef-level technique still matters, even when you are cooking with limited resources in disaster zones. Ryan also steps into the studio kitchen to prepare two dishes, bringing the same respect for ingredients and precision he applies in the field. Because for him, whether it is a donated ingredient or a premium protein, it deserves care. This episode continues Walk-In Talk Media's global storytelling expansion. Recently, Frederic Casagrande conducted his first live fire interview in Dubai with Chef Andrew Dickens, further extending the show's reach into international culinary conversations. From disaster zones to global live-fire stages, the mission remains the same — elevate chefs and the impact they create.  This conversation is about purpose, responsibility, and how chefs can use their craft for something bigger than themselves.

We're launching an emergency podcast to talk about the Michelin Guide expanding their perimeters around the Colorado region. We are well known for hating on the Guide and their lazy judging and never showing their work....BUT they got this right with removing the pay for play for specific towns & cities. We talk briefly about who may be a viable candidate to bring home some hardware later this year.Then we have a surprise guest join the pod! Megan Gallagher, Producer of the Jackson Hole Food & Wine festival hops on to talk about the upcoming festivites. With a quick flight & a la carte party options.. this seems like a perfect excuse to get out of town for a bit & enjoy some dank eats and fresh skiing terrain. Tune in for a double dipper this week, it is sure to bring the hammer and spill some tea! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

This week Carole sat down with celebrated chef Jason Atherton to chat about life, food, Michelin stars and his collaboration with luxury kitchen design company Smallbone. As a young boy growing up in Skegness, working in a restaurant gave Jason discipline, which along with a lifelong passion for fresh seasonal ingredients, has shaped his life. He has been married for 22 years with three daughters and they all know how to cook pasta from scratch. Tune in to hear more about fine dining, the simple way to upscale supermarket tomato purée and how to design a perfect kitchen.

Marcus Jernmark is a 3 Michelin star chef from Sweden who has planted a dining flag on Pico Blvd. as the good times and openings roll along in Los Angeles. Jordan and Max ate at Lielle, Marcus' $150 tasting menu destination, and sat down with the chef to talk his concepts, approach to cooking and restaurants, wine rules, and yes, even Swedish meatballs.

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 talk about the difference between being a manager and being a restaurateur, and why that gap is where a lot of restaurant owners get stuck. The problem is rarely effort. It is usually spending your time on the wrong things. I break down the high leverage activities that actually drive growth, and how getting buried in daily operations keeps you from making real progress. We dig into how to step back, spot hidden revenue opportunities, and focus on the moves that create momentum.   TakeawaysDid the year actually pay you or just add stress?January sets the pattern for the year ahead.A restaurateur builds systems; a manager runs shifts.Most owners are managers with equity, not restaurateurs.Focus on high-leverage activities for business growth.Identify what only you can do as an owner.Teach your team to maintain standards without you.Stop doing work that anyone else can do.Engage with your audience for feedback and questions.Utilize available resources to enhance your business.Chapters00:00 Introduction to Restaurant Challenges01:35 The Role of a Restaurateur vs. Manager05:23 Shifting Mindsets for SuccessIf 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.

What's up party people. Check out this week's episode of the Bonk Bros.    Find us on the socials: Adam Saban - IG - @adamsaban6 Dylan Johnson - IG - @dylanjawnson Drew Dillman - IG - @raddaddizzle Scott McGill - IG - @scottmcgilljr Tyler Cloutier - IG - @tylerclouti   Dylan Johnson YouTube - https://www.youtube.com/@DylanJohnsonCycling  Drew Dillman YouTube - https://www.youtube.com/@DrewDillmanChannel    Wanna help the Bros keep the lights on and the mics plugged in? Check out all the ways you can support our bike-banter podcasting below. (See the most recent video upload for most up-to-date codes & deals)   PATREON: Drop a hundo in the tip jar. https://www.patreon.com/patreon_bonkbros    MERCH: T-SHIRTS ARE HERE! Get your Bonk Bros swag below. https://bb5a73-20.myshopify.com   IGNITION: Hire a coach. Get faster. It's that simple. $100.00 Off Your First Month with Code: NOBONK100 https://www.ignitioncoachco.com/   FOR UPDATED DISCOUNT CODES CHECK MY LATEST VIDEO.   SILCA: Waxing your chains or melting queso dip. Either way, you need a Crockpotanator 4000. 10% Code: bonkbrosjan Silca (10% discount code: “bonkbrosseptember25”): https://silca.cc/?utm_source=Bonk+Bros&utm_medium=podcast&utm_campaign=stripchip&utm_id=Bonk+Bros+Podcast     BIKE TIRES DIRECT: Great prices for bicycle tires, components, and more. 10% Code: BONKBROS10 https://www.biketiresdirect.com/?utm_source=bonkbros&utm_medium=banner&utm_campaign=bonkbros2025     MATCHBOX PODCAST: Check out our more serious training focused podcast.  https://www.ignitioncoachco.com/podcast      SCARBOROUGH BICYCLE ACCIDENT LAW Scarborough Bicycle Accident Law is with you on every ride, when you're at your peak, or when you're in recovery, and we fight to get our clients results. We want you back on your bike and back in your prime. https://www.bicycleaccidentlaw.com   Just Mention Bonk Bros   LISTENER QUESTION FORM: https://docs.google.com/forms/d/e/1FAIpQLSc2390aqaGwF7CCpFjAnKYn42bEzIi4BYrDI9LrJpgjjVFeew/viewform?usp=sf_link    NEW: BONK OR BALLIN WEBSITE www.bonkorballin.com  In this lively podcast episode, the hosts discuss various food choices for podcasting, the importance of timeliness, and dive into a tier ranking of tire brands. They explore the strengths and weaknesses of popular tire brands like Maxxis, Vittoria, Kenda, IRC, Tufo, and Michelin, sharing personal experiences and insights along the way. The conversation is filled with humor, tangents, and a deep dive into the cycling world, making it both entertaining and informative. In this engaging conversation, the hosts delve into the performance and reputation of various tire brands, including Michelin, Goodyear, Challenge, Schwalbe, Bontrager, Panaracer, and Continental. They discuss the strengths and weaknesses of each brand, share personal experiences, and ultimately rank the tires based on performance metrics and user feedback. The conversation is lively, filled with humor, and provides valuable insights for cycling enthusiasts looking to choose the best tires for their needs.

From gaining Michelin star status to collecting a bounty of James Beard Awards, Denver's culinary profile keeps rising. But beyond decorated chefs, all star meals, and international media attention lies a low-key secret to the Mile High's dining out success — a well-designed restaurant. Award winning architect Kevin Nguyen grew up in Aurora and has been the mind behind the look and feel of spots like Brutø, The Wolf's Tailor, Hey Kiddo, Hop Alley, Xiquita, and many more. He joins host Bree Davies to dig into why the placement of a restaurant's entrance and the sound of a dining room are just as important as what's on the menu. A few years ago, we took a tour of Casa Bonita with “Professor of Fun” David Thomas to learn about how the design of this iconic eatertainment space is as much about its built environment as it is the cliff divers. For even more news from around the city, subscribe to our morning newsletter at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm What's your favorite Denver Restaurant? What place makes dining out in Denver worthwhile? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 Learn more about the sponsors of this February 11th episode: Clyfford Still Museum Denver Health Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Vom Wirtshaus der Eltern zur Weltrevolution der Küche - das ist der Lebensweg von Paul Bouse, geboren vor 100 Jahren am 11.2.1926. Die Geschichte des Star-Kochs der "Nouvelle Cuisine", der Sahne, Butter und Käse liebte. Von Fabian Elsäßer.

Many Indian women - especially mothers - put their families first, often at the cost of their own nutrition. In many households, women eat last and eat the least. Over time, this can lead to serious vitamin and nutrient deficiencies that quietly impact their health, wellbeing, and quality of life.The Indian Express, in association with Global Health Strategies, brings you a three-part podcast series exploring why nutrition matters for women and why this is an issue that concerns the nation as a whole.In the first episode of the series, we are in conversation with Michelin-star Chef Suvir who highlights how food, care, and women's nutrition manifest in everyday Indian homes.The conversation begins with personal stories and expands to broader patterns observed in families today. It illustrates how women often make most food decisions at home, how traditional Indian cooking satisfies nutritional needs.Hosted and Produced by Niharika NandaEdited and mixed by Suresh Pawar

Miot, et al. v. Trump, et al., No. 25-cv-02471 (D.D.C. Feb. 2, 2026)TPS for Haiti; pretextual termination of TPS; INA § 242(f); APA vacatur and set aside; APA stay; equal protection; McNary; using public statements in litigation Matter of G-M-I-, 29 I&N Dec. 431 (BIA 2026)reliability and persuasiveness of expert testimony; factual basis for expert opinion; CAT; imprisonment for drugs; China Matter of Yadav, 29 I&N Dec. 438 (BIA 2026)sua sponte reopening based on marriage to a U.S. citizen; equities acquired after removal order Michelin, et al. v. Warden Moshannon Valley Correctional Center, et al., No. 24-2990 (3d Cir. Feb. 2, 2026)EAJA; habeas; sovereign immunity canon; civil action; importance of habeas; unreasonable prolonged detention  Montejo-Gonzalez, et al. v. Bondi, No. 21-304 (9th Cir. Feb. 5, 2026) (en banc)in absentia motion to reopen based on exceptional circumstances; unconscionable result; totality of the circumstances; traffic accidents; motivation to attend hearing Pinilla Perez v. Bondi, No. 23-6363 (2d Cir. Feb. 5, 2026)equitable tolling; reopening; OIL admission that N.Y. Penal Law § 220.39(1) attempted sale of cocaine is not a removable offense; Minter; N.Y. Crim. Proc. § 440.10(1)(k); change of law; reasonable diligence of removed noncitizensKurzban Kurzban Tetzeli and Pratt P.A.Immigration, serious injury, and business lawyers serving clients in Florida, California, and all over the world for over 40 years. Gonzales & Gonzales Immigration BondsP: (833) 409-9200immigrationbond.com  EB-5 Support"EB-5 Support is an ongoing mentorship and resource platform created specifically for immigration attorneys."Contact: info@eb-5support.comWebsite: https://eb-5support.com/Stafi"Remote staffing solutions for businesses of all sizes"Click me!The Pen and SwordClick me!Discount code: ImmigrationReview26 Want to become a patron?Click here to check out our Patreon Page!CONTACT INFORMATION:Email: kgregg@kktplaw.comFacebook: @immigrationreviewInstagram: @immigrationreviewTwitter: @immreviewAbout your hostCase notesRecent criminal-immigration article (p.18)Featured in San Diego VoyagerSupport the show

In this episode, we take a sharp, sarcastic deep dive into the latest "sundowner" antics coming out of the White House and the blatant economic backfire hitting the administration's own base. From 4:00 AM cowardice to the massive contrast in how America celebrates Black History Month, we're breaking down why "truly great men" don't have to tear others down to stand tall. The 4 AM "Red Flag": Why midnight tantrums aren't "strength"—they're a sign of failing health and an old man sundowning on a global stage. We discuss why his kids need to snatch the phone before the battery (and the legacy) hits zero. The Economic "Self-Own": A look at the reality behind the rhetoric. With groceries at 4x the price, record-high foreclosures, and health insurance premiums skyrocketing due to expired subsidies, we ask: who is this "greatness" actually for? The "Michelle" Metric: Poetic justice at the box office. Why is an immigrant documentary playing to empty seats and tumbleweeds, while Michelle Obama's Becoming is back at #1 six years later?