Podcasts about Michelin

We discuss Sweden's toxic waste scandal as ten people from the former waste management company, Think Pink, are convicted of environmental crimes. Also, for those people from countries outside the EU, it's been a turbulent year following the Northvolt bankruptcy. We follow one couple's efforts to stay in Sweden.And we meet the chef and part owner of a Stockholm restaurant that this week won a Michelin star.And there's Midsummer to talk about too!Presented by Dave Russell and Sophie Ankarcrona Martinez.

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 tackle a really common frustration: pouring time and money into marketing when the real problem is the product itself. I break down the brutal but freeing truth: Marketing is a megaphone, not a magician. I share my own hard-earned lessons on how to stop masking product issues with ads and instead zero in on product-market fit. I explain how to test it, iterate fast, and double down on what works — so you can stop wasting dollars and start selling out seats and dishes naturally.Takeaways:Many restaurants fail to profit because they haven't built a strong business behind great food and service.If your concept doesn't resonate with your target market, no amount of marketing will fix it.True product-market fit shows up instantly — seats fill, dishes sell out, buzz spreads organically.Marketing only amplifies what's already working; it can't create demand where none exists.To find product-market fit, test small, track data, listen to feedback, and iterate constantly.Stop trying to revive your weakest menu items — double down on your best sellers and build on what already works.Once you nail product-market fit, that's the time to scale your marketing and growth.Chapters: [00:17] Why Restaurants Struggle Financially  [01:35] Cathy's Question — Is Marketing the Problem?  [02:00] Product-Market Fit Explained  [04:00] Marketing is a Megaphone, Not a Magician  [06:30] Double Down on What Works If you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Our guest is Yoshinori Ishi who is the executive chef and producer of Auberge TOKITO https://www.aubergetokito.com/en/ in Tachikawa, Tokyo.  Chef Ishii's background is unique and spectacular.  He worked at one of the top Kaiseki restaurants in Kyoto called Arashiyama Kiccho as a sous chef and moved abroad to cook at the United Nations Ambassador's Residence in Geneva and New York.  Then he moved to London to open Umu, which earned two Michelin stars—the first two stars by a Japanese restaurant in Europe.  After 10 years of success at Umu, he decided to open Auberge Tokito in the suburb of Tokyo. In this episode, we will discuss how Chef Ishii's philosophy of Japanese cuisine transitioned and expanded over the last 35 years of his career in Japan and abroad, why he decided to go back to Japan to start a new project, the innovative concept of Auberge TOKITO, which focuses on the Japanese cuisine that never existed before and much, much more!!! The documentary film TOKITO:  https://www.tokitofilm.com/en

Podcasting is so last year. These days, anyone who's anyone has their own phone company. Like a restaurant with a fresh Michelin star, Canada is suddenly tough to get into.

MARCO Y ANA vuelven a referirse al reconocido chef Rafa Zafra, propietario de los aclamados restaurantes Estimar en Madrid y Barcelona, y Casa Jondal al que visitaron en Ibiza hace un par de semanas. Y es que Rafa Zafra participo como miembro del jurado en el Primer Mundial del Percebe, celebrado recientemente en Cedeira, donde el percebe local se alzó como indiscutible campeón. Zafra, una figura con estrella Michelin, fue uno de los cinco chefs de prestigio que tuvieron la tarea de evaluar y saborear cada lote de percebe en el competitivo certamen. Su experiencia y paladar experto fueron cruciales para el veredicto final que coronó al percebe de Cedeira como el mejor del mundo, por delante de A Coruña y Camelle, y superando a competidores de diversas regiones gallegas, España, Portugal, Bretaña y Marruecos.

Kevin Fehling hat die Spitzengastronomie nicht neu erfunden – aber neu gedacht. In seinem Hamburger Restaurant The Table verbindet er kulinarische Präzision mit menschlicher Führung und weltweiter Inspiration. Ein Gespräch über Reduktion, Verantwortung und die Kunst, mit wenig sehr viel zu sagen.

This week on For The Love Of MotoGP:Tim and Steve discuss the upcoming MotoGP race at Mugello, Italy. Talking points for this episode include:- The Aragon test- Fermin Aldeguer's traditional MotoGP surgery- Michelin's move to WSBKThe pair go on to discuss what they're looking for in the next MotoGP race. Enjoy the show FacebookJoin us in the Fantasy League Code: ZA6ARYTM PatreonYou can also find us on Instagram and Twitter @fortheloveofmotogp or you can reach us by email at fortheloveofmotogp@gmail.comReference material for this episode came from: https://www.motogp.com/ | https://www.the-race.com/ | https://www.wikipedia.org/ | https://www.motorsport.com/ | https://oxleybom.com/ | https://motoweek.net | https://www.crash.net | https://paddockpasspodcast.comThanks for listening!

Nick and Angela welcome a brilliant broadcaster to our very own happy place.  Fearne Cotton is a TV and radio broadcaster and founder of the hugely successful Happy Place universe. Fearne, who grew up in Hillingdon, West London began her career at the age of 15 presenting kids TV show, The Disney Club. She went on to present shows including Diggit, The Saturday Show and The Xtra Factor, and cohosted Top of the Pops with Reggie Yates from 2004. Fearne is a great friend of Nick's and worked alongside him at BBC Radio 1, where she hosted  Live Lounge in the mid-morning slot.  Fearne currently presents Sounds of the 90s on BBC Radio 2, but is arguably best known for her Happy Place podcast, which has just celebrated its seventh birthday. She joins us to chat about the Happy Place Festival, which takes place in London's Gunnersbury Park on 12 and 13 July, and in Cheshire's Tatton Park on 30 and 31 August. The festival is full of inspiring guest talks, podcast recordings, yoga and workshops.  Angela provides plenty of happy plates in this episode, serving Fearne roast cauliflower with dates, spiced chickpeas, preserved lemons & green tahini with chicory salad, which is paired with a glass of No.1 Beaujolais Villages. Before the arrival of the main course, Fearne is handed a fiery lime margarita, which goes down a treat.  It's no surprise that this week feels like good mates catching up as Fearne and Nick share some of their more random tales of pop star interviews. Fearne talks about her approach to veganism (or ‘veganity'), including the time she broke all her own rules for an interview with Ludovico Einaudi. And is this our most considered Fast Food Quiz yet? You can watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode.Dish from Waitrose is made by Cold Glass Productions.

You can tell a lot about a chef by how they talk about repetition. For Aaron, it's not tedious, it's essential. He grew up in Perth, found his culinary footing in a small seafood kitchen, and went on to cook in some of London's most intense and celebrated restaurants. Now heading up the kitchen at O'Connell's Hotel in South Melbourne, Aaron brings with him the calm authority of someone who's done the hard yards. Aaron's career spans Michelin-starred restaurants, big-name mentors like Jason Atherton and Shane Osborn, and some of Melbourne's best-known venues like Cumulous, Scott Pickett's restaurants as well as Oakridge Winery. He still keeps recipe notebooks, mostly lists of ingredients, and draws inspiration from everywhere: books, produce, places, memory. And after all these years, he still genuinely loves being in the kitchen. That short, sharp burst of service? It's where he feels most at home.

How can we foster a culture of "unreasonable hospitality" and go above and beyond conventional standards to deliver exceptional experiences? Will Guidara, a distinguished figure in the world of hospitality and fine dining, has not only earned numerous accolades but has also revolutionized the way people perceive dining experiences.  His journey teaches us that creating a culture of "unreasonable hospitality" is all about pushing the boundaries, rewriting the script, and delivering extraordinary experiences. It is a testament to the idea that success transcends ordinary standards and is marked by a relentless commitment to exceeding expectations. Will is recognized for his role as a co-owner of Eleven Madison Park, a three-Michelin-starred restaurant in New York City, which under his leadership, earned the title of the "World's Best Restaurant" in 2017. Beyond his restaurant endeavors, he is a passionate advocate for the 'extra mile' mentality, inspiring individuals and businesses to prioritize people and deliver exceptional experiences. In this episode of The Greatness Machine, Will joins Darius to share insights on his inspiration for prioritizing others, drawing from his experiences with Danny Meyer. He underscores the importance of financial management in the restaurant industry and creating a culture of unreasonable hospitality. Will also touches on personal growth, leadership, and lessons learned from pursuing excellence in the culinary world and writing a book. Topics include: What inspired Will to embrace the idea of serving and prioritizing others Will looks back at his experience working with Danny Meyer Will discusses the importance of managing your finances carefully Creating a culture of unreasonable hospitality The importance of owning up to your mistakes and vulnerabilities as a leader Will talks about their pursuit of becoming the number one restaurant in the world The importance of separating one's identity from their work Will shares the lessons he learned while writing a book And other topics…  Connect with Will: Website: https://unreasonablehospitality.com/  LinkedIn: https://www.linkedin.com/in/willguidara Instagram: https://www.instagram.com/wguidara/  Twitter: https://twitter.com/wguidara Facebook: https://www.facebook.com/WillGuidara/  Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/whoompdarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Sponsored by: Huel: Get Huel today with this exclusive offer for New Customers of 15% OFF with code GREATNESS at https://huel.com/GREATNESS (Minimum $75 purchase). ExpressVPN: Secure your online data today with ExpressVPN. Go to expressvpn.com/darius. Indeed: Get a $75 sponsored job credit to boost your job's visibility at Indeed.com/DARIUS. Shopify: Sign up for a $1/month trial period at shopify.com/darius.  Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Our next guest traded eleven years at three Michelin-starred Alinea for something money can't buy: balance, agency, and intimacy. Simon Davies discovered this new path immediately after leaving Chicago's temple of molecular gastronomy as Executive Chef in January 2020, when he traveled to Jaipur, India for a project with Champagne house Krug. What started as a consulting venture, Ilixr Creative evolved into an exclusive private dining experience driven by organic demand from clients seeking something beyond the traditional restaurant model.Simon embodies an intriguing duality—calm and measured, with unexpected flashes of playfulness that emerge in his work. I've witnessed this firsthand at his pop-ups at Verve Wine, where he's served elevated burgers alongside fine Burgundy—a delightful contradiction that perfectly captures his approach to hospitality. After more than a decade perfecting his craft in one of the world's most demanding kitchens, Simon has found his own voice in the intimate theater of private dining.Please enjoy my conversation with Simon Davies, a chef who chose connection over convention.https://www.ilixrcreative.comhttps://www.instagram.com/ilixrcreative/https://www.instagram.com/simon.a.davies

El cocinero y copropietario con su hermano Javier del restaurante triestrellado Cocina Hermanos Torres habla sobre los lazos entre gemelos, sobre su evolución personal y profesional, sobre el restaurante como negocio y la importancia de la gestión o sobre las estrellas Michelin. 

Aujourd'hui, on ouvre un débat que vous n'attendiez peut-être pas : celui de la cuisine vegan. Ceci dit, depuis dix jours, les médias multiplient les enquêtes et les alertes sur les dérives de la consommation de viande, et les enjeux environnementaux ou le bien-être animal s'invitent à notre table !Il faut réduire la consommation de daurade, le comté, la viande rouge évidemment, bref, le curseur de la sensibilisation monte progressivement sur le sujet.Sujet clivant pourtant – entre scepticisme, moqueries et idées reçues – il soulève des questions fondamentales...Je ne suis pas vegan, je ne compte pas forcément le devenir, mais je suis curieux. Curieux de comprendre ce qui anime celles et ceux qui choisissent cette alimentation, et ceux qui entreprennent dans cette voie pas forcément très populaire !Pour cet épisode, j'ai voulu donc proposer une rencontre entre deux voix qui avancent, chacune dans sa ligne, sur le terrain de l'alimentation vegan :Mélanie Sancery-Gay, alias Mélanie en Veganie sur Instagram, qui partage des recettes végétales simples et créatives, malgré les critiques parfois virulentes qu'elle reçoit ;Renaud Saisset, ingénieur agro et directeur de la marque Accro, qui développe des alternatives végétales à la viande, en s'appuyant sur les protéines de pois et de blé français.On a parlé goût, cohérence, marketing, militantisme, mais aussi plaisir – parce que oui, l'enjeu maintenant c'est encore de démontrer qu'on peut se régaler sans protéines animales. Ce talk, c'est une invitation à réfléchir, sans dogme, à la manière dont on va devoir ou vouloir se nourrir à l'avenir. Le végétal, ce n'est pas juste une tendance : c'est un terrain de jeu culinaire immense que de plus en plus de chefs investissent avec passion. Alors… le véganisme a-t-il un avenir dans nos assiettes ? Est-ce qu'on peut en parler sans s'énerver ? Et surtout, est-ce que ça peut avoir du goût ? Spoiler : oui.

Dagens vigtigste nyheder på 15 minutter. Dødstallene stiger i både Iran og Israel efter at landene nu er går ind i krigens fjerde døgn. I alt er omkring 250 døde i de to lande. Færøerne vil ligesom Grønland være mere selvstændige. Det er beskeden til Danmark, når de tre landes ledere i dag mødes til Rigsmøde. I dag blir de eftertragtede Michelin-stjerner uddelt til de bedste spisesteder i Norden. Sidste år fik 31 danske restauranter tilsammen 44 stjerner. Vært: Morten Schnell Lauritzen.

Carlito's Gardel is a family owned Argentine Steakhouse established in 1996. When him and his family moved from Argentina, they brought their food & culture with them into the restaurant business in America. Over 20 years in the business now, this quaint restaurant his made a name for itself with a Michelin recommendation & named celeberties along with being booked almost every night! Gerard is the chef and the brains behind the business and his secret is, putting his heart and soul into his food and serving others. Gerard works 6 days a week, long hours and days; but still makes time for another passion he has...music. Life is, after all, about pursuing your passion isn't it?

Thomas Keller has built a collection of restaurants that have set new standards in the hospitality profession. As the first American-born chef to receive multiple three-star ratings from the Michelin Guide for The French Laundry and Per Se and one star for The Surf Club Restaurant, he is the most recognized American chef by Michelin. In 2011, he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. He is the author of six cookbooks, including The French Laundry Cookbook, which recently celebrated its 25th anniversary.Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school.On May 29, 2025,  Thomas Keller and Alice Waters came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with Phil Rosenthal, the creator of the PBS documentary series “I'll Have What Phil's Having” and Netflix's “Somebody Feed Phil.” 

17 étoiles Michelin. 19 établissements. 1000 collaborateurs.Yannick Alléno a bâti en 15 ans un empire de la haute gastronomie, sans jamais perdre le goût du détail.À 8 ans, il sait déjà qu'il sera cuisinier. Pendant les vacances d'été, un proche de la famille lui fait découvrir cuisine et la sauce prend.L'art de la table, l'ambiance singulière, l'harmonie des saveurs et des sauces, le plaisir sur le visage des convives.Il se professionnalise à 15 ans et se retrouve derrière les fourneaux jusqu'à obtenir sa première étoile en 2000. Remarqué par l'hôtel Le Meurice, rue de Rivoli, sa carrière prend son envol.En 2008, Yannick fonde le groupe Alléno avec une vision : faire entrer l'innovation dans la haute gastronomie.Il repense la construction des assiettes comme un art long et minutieux, parfois étalé sur plusieurs semaines voire mois. Il explore des techniques inédites, comme la cryoconcentration, pour réinventer les sauces à partir d'ingrédients biodynamiques.Visionnaire mais aussi businessman, il récupère le Pavillon Ledoyen sur les Champs Elysées dont il fait passer le chiffre d'affaires de 5,6 à 26 millions par an. L'établissement devient le plus étoilé du monde avec ses trois restaurants, comptabilisant 6 étoiles au total.Yannick se confie aussi sur ses épreuves : la trésorerie post-Covid, la perte de son fils Antoine dans un accident de voiture, et son combat associatif pour ceux qui restent.Un épisode d'exception en immersion dans les cuisines des plus grands restaurants du monde, là où l'exigence et l'art de la transmission sont les maîtres-mots.Allez découvrir un des restaurants du groupe Yannick Alléno de ma part, ils vous feront goûter un de leurs incroyables sakés.TIMELINE:00:00:00 : Collectionner les étoiles au guide Michelin00:19:19 : Réconcilier deux générations et la force d'internet00:26:10 : Comment innover et mettre en place de nouvelles pratiques managériales00:42:29 : L'autocritique nécessaire pour maîtriser son art00:49:38 : La mystique de la nature et la voltige des sauces01:00:21 : Le jeu du foncier à Paris01:06:01 : La transmission d'une passion jusqu'à devenir un chef étoilé01:16:18 : Les McDo sont les nouveaux bistrots01:23:07 : Les meilleures anecdotes de Yannick Alléno et le bateau de l'Orient Express01:32:49 : Les étoiles du guide Michelin et comment être rentable avec des restaurants01:50:10 : Sa méthode pour donner au client ce qu'il recherche en donnant vie à un lieu02:19:57 : Du drame à l'engagement : naissance d'un combat02:29:08 : Gérer un empire : des adresses à travers le monde et des projets par dizaines02:39:19 : La recette du jourLes anciens épisodes de GDIY mentionnés : #401 - Emmanuel Macron - Président de la République - Les décisions les plus lourdes se prennent seul#473 - VO - Brian Chesky - Airbnb - « We're just getting started »#464 - Nina Métayer - Cheffe Pâtissière - “Je ne peux pas travailler pour autre chose que l'excellence”#33 Nicolas Paciello - Chef pâtissier : Viser les étoiles puis réussir à en ramener 2 !#342 - Thierry Marx - De la cité à la cuisine étoilée : l'extraction sociale d'un titan#250 - Alain Ducasse - Faire de sa cuisine un apprentissage, une passion et une marque mondiale#439 - Amanda Sthers - Écrivaine, réalisatrice, productrice - La liberté créative : se donner les moyens de ses ambitions#461 - Sébastien Bazin - PDG du groupe Accor - Diriger un groupe coté en bourse sans ordinateurCatherine Painvin - Entrepreneur depuis 50 ans et toujours à FOND !#374 - Laurent de Gourcuff - Confessions et secrets du roi de la nuitNous avons parlé de :Le Groupe Yannick AllénoAssociation Antoine AllénoFaire un don à l'Association Antoine AllénoChocolat Alléno & RivoireRestaurant au Pavillon LedoyenRestaurant L'Abysse ParisRestaurant Pavyllon“La Traversée” film de Frédéric GuelaffCollaboration avec MontexFanny Perrot directrice d'un restaurantMichel Chapoutier et la biodynamieRestaurant L'Izakaya DassaiLET'S (Thomas Alléno)François Defossezfragiles (spectacle)Les recommandations de lecture :La Vie en mieux (Anna Gavalda)Le pouvoir du moment présentL'homme qui plantait des arbresL'OdysséeVous pouvez contacter Yannick sur LinkedIn et sur Instagram.Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Direction Blois, en bord du fleuve, où se dresse Fleur de Loire, le sublime restaurant de Christophe Hay. Ici le temps se suspend et ce n'est pas une formule, car à peine la porte franchi les lieux et l'équipe qui lui donne vie nous invite à laisser derrière nous l'agitation qui nous a animé jusqu'ici.Cette sérénité qui règne ici elle trouve sûrement ces racines dans le tempérament du chef. Une personnalité à part, qui a tracé son profil dans l'ombre d'un monument de l'histoire de la gastronomie française: Paul Bocuse.C'est lui qui a donné à Christophe Hay ses premières responsabilités, et pas des moindres... Alors nous allons voyager de la vallée de la Loire aux États-Unis, où l'empreinte d'un Paul Bocuse intime va marquer Christophe Hay pour toujours.La suite de l'histoire il l'écrira sur ses terres, au retour de cet exode hors du commun et n'aura de cesse de faire parler sa terre et bâtir une cuisine nourrie de ses propres racines. Elever un troupeau de wagyu, cultiver son jardin pour faire de l'assiette le reflet de sa région, ce n'est que la partie émergée de l'iceberg.Plongez dans l'univers d'un "terroiriste" engagé, au regard aussi radical qu'il est empreint d'humanité.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Daniela Mijares, Vicepresidenta Nacional de Enlace de la Cámara Nacional de la Industria de Restaurantes y Alimentos Condimentados

Dom and Andy dive into May madness—the whirlwind of food festivals, celebrity golf tournaments, and A-list events that somehow keep happening without them. They cover Antonia's Tournament of Champions win, the best lobster pasta on a Sardinian beach that requires police escort to access, and Dom's master plan to curate the next generation of rising chefs. Plus: summer travel intel from Positano to Singapore, why Michelin-starred restaurants in Italy hit different, and the homework assignment that might actually change everything.

This episode comes to you from the stunning and very, very picturesque region of Graubunden in Switzerland. And today we come to you from one of the most luxurious escapes in the country - the legendary 7 1 3 2 hotel tucked away in the quiet village of Vals.This is where raw nature meets iconic architecture, and we are joined in this episode by Cornelia Repolusk, who will take us on a fascinating journey around one of the most architecturally inspired hotels in the world, and also take us around a small ride through one of the prettiest villages here in Switzerland.Episode Highlights:• Vals, Graubünden - A remote alpine village in Switzerland's Graubünden region, known for its serene landscapes, architectural brilliance and healing thermal waters.• Vals Architectural walk -  Vals isn't just charming but it's architecturally profound. And a stroll through the village reveal how contemporary design meets Alpine tradition.• Vals has quietly become a magnet for architects, with many leaving their creative imprint here and transforming the tiny village into a design pilgrimage site.• From boutique lodges to private chalets, everything in Vals is thoughtfully curated. It's a living design lab where silence, nature and architecture coexist in perfect harmony.• Hike to Lake Zervreila - The trail winds through lush meadows and traditional stone huts and rewards you with breathtaking views at 1,862m.• 7132 Hotel - An Icon of Luxury & Design. This is one of Switzerland's most iconic design hotels, home to 7132 Therme - the legendary thermal spa. It's not just a hotel, it's a design pilgrimage and a wellness journey.• The hotel features buildings by Pritzker Prize-winning architects - Peter Zumthor, Tadao Ando and Kengo Kuma.• 7132 Therme Spa – Healing Waters and Architectural Wonder. Built by Peter Zumthor using 60,000 slabs of local Vals quartzite, the design mimics ancient Roman baths and feels like a sacred sanctuary.• Unique Experiences at 7132 - The only hotel in Switzerland with its own helicopter landing pad for VIP arrivals.• Michelin-starred cuisine at 7132 Silver, focusing on local produce, foraged ingredients and creative fine dining.Connect with 7132 Hotel at:https://7132.com/en/Thank you everyone for tuning in today. I hope our conversations have fueled your wanderlust and inspired you to explore the world in new and exciting ways.  Please don't forget to hit that subscribe button on your favorite podcasting channel to keep up with our latest episodes. I would love to know what you think…what kind of travel stories and guests you would like me to cover. So, please do leave a comment, a rating or a review.Do follow me on Instagram and find out who's joining me next week. I'm at @moushtravels. You can also find all the episodes and destinations mentioned by all the guests on my website www.moushtravels.com as well as on the episode show notes. Thanks for listening and until next time safe travels and keep adventuring.  "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush

À l'occasion de la 10e édition du Refugee Food Festival, cet épisode vous embarque pour une rencontre marquante avec un homme, un parcours, et un combat… En France, près de 70 000 personnes ont obtenu le droit d'asile en 2024. Parmi elles, nombreuses sont celles qui trouvent leur place derrière les fourneaux, dans les cuisines de nos restaurants. Mais que sait-on vraiment de leur quotidien, de leur réalité et de leur histoire ? Réfugié voilà un bien grand mot qu'on prend rarement le temps de contourner !Harouna Sow, est né en Mauritanie, il a grandi au Sénégal, s'est installé à Paris, et aujourd'hui, après s'être formé dans de grandes maisons, il est chef au sein de l'association Refugee Food . Il dirige une brigade dans un lieu emblématique : la Cité du Refuge, et cuisine chaque jour pour les résident·es et pour les banquets des entreprises qui font appel à l'association.Dans cet épisode, il partage son parcours atypique, sa découverte tardive de la cuisine, et tout ce que cela représente pour lui.Voici une invitation à changer de regard sur les personnes réfugiées, à comprendre le rôle fondamental qu'elles jouent dans notre société et particulièrement dans le secteur de la restauration et comment leur intégration peut être une chance pour chacun.Le Refugee Food Festival, c'est aussi des événements organisés dans une dizaine de villes françaises tout au long du mois de juin. Profitez-en pour découvrir des cuisines du monde à travers les quatre mains que les chefs et restaurateurs installés organisent avec des chefs réfugiés.Oui parce qu'au final, si la cuisine est un refuge pour tous, Harouna est un chef avant tout.Découvrez le festival, soutenez l'association, partagez l'épisode, et discutons en sur Instagram : @chefs_podcastPlus d'infos : www.refugee-food.orgPAARRTTTAAAAAGGGGGGEEEEEEEEEEEZZZZZZZZZZZ !!!!!!!!Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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 make the case for connection over content. Because here's the truth: most restaurant owners are focused on chasing new customers when the gold is sitting right in front of them — the people who already love what you do. I dig into how to build deeper relationships with your existing guests by creating personalized experiences and engaging directly. When we stop broadcasting and start actually connecting, that's when the magic happens. I walk through the exact steps to create marketing that feels personal, meaningful, and intentional — the kind of stuff that makes your best customers feel seen, valued, and eager to come back. If you're ready to stop shouting into the void and start turning loyal guests into your biggest advocates, this episode's for you.Takeaways:You can run a successful restaurant without running a successful restaurant business.Marketing isn't about content. It's about connection.Focus on frequency rather than new customer acquisition.Mass content doesn't create loyalty. Connection does.Your guests aren't looking for noise. They're just looking for a reason to come back.Connection comes from direct engagement, not volume.Create personal one-to-one moments with your customers.Your best customers just need a reason to come back.Make a list of your top guests, create that personalized offer.The math on this is compelling.Chapters:00:00 Introduction to Restaurant Profitability01:06 The Importance of Connection in Marketing03:02 Personalized Marketing Strategies for Customer Retention05:55 Actionable Steps for Engaging Your Best CustomersIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Our guest is Isao Yamada who is the chef-owner of Yamada https://www.yamadanewyork.com/ in New York.  He was classically trained in Kyoto as a Kaiseki chef and opened his own restaurant at the age of 25 in his hometown Fukuoka.  He could have successfully built his career in Japan but he decided to move to the U.S. in 2006 to pursue new challenges.Chef Yamada's career in the U.S. evolved as he worked closely with the legendary chef David Bouley in New York.  He earned a Michelin star as the executive chef at Chef Bouley's Kaiseki restaurant Brushstroke.  In April 2025, Chef Yamada opened his own beautiful restaurant Yamada in Manhattan.In this episode, we will discuss Chef Yamada's unique career, how he collaborated with the legendary Chef Bouley, his Kaiseki dishes at Yamada that seamlessly merge authenticity and creativity, his joy and challenges in cooking in America, how Japanese cuisine in America has changed in the last two decades and much, much more!!!Follow Chef Yamada on Instagram @chef_yamada.isao, as well as his restaurant Yamada @yamadanyc!

Bobby Heugel is back for an in-depth conversation with Eric about the current state of the restaurant/bar scene in Houston. Bobby speaks with Eric about a plethora of topics including the current state of Thorough Fare Hospitality, whether there's oversaturation in the Houston food scene, why Michelin benefits the winners more than the city, the challenges with tariffs, why fresh build aspirations are decreasing, negotiating with landlords, the gen z customer/worker, and much more! Eric is taking a brief hiatus from the podcast but the show will be back with a new episode on July 8th with Justin Yu, followed by a new Ultimate Draft episode on July 15th. Make sure to subscribe to the podcast wherever you get your podcasts to get notified as soon new episodes release. (Although Eric reserves the right to return sooner... like I don't know... maybe if someone wins a James Beard Award when the winners are announced) For more info and tickets to CultureMap's Tasting Table event series click here. You can also read more about the event on CultureMap.com Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: National Food Magazine Champions Houston Nonprofit Head on New 'Power 100' List Houston's Pioneering South American Steakhouse Will Soon Shutter in River Oaks Burger Joint Duo's New Hawaiian Shaved Ice Spot Chills Out The Heights Renovated Galleria Development Will Add 'Greatest Neighborhood Restaurant'  Pizzeria Owner Opens New All-Day Poolside Bar and Restaurant at Heights Hotel

VOV1 - Trong lần thứ ba đến Việt Nam, Michelin Guide vừa tổ chức buổi lễ tại Đà Nẵng vinh danh 181 cơ sở ăn uống của nước ta.

Jen Agg is a Toronto-based restaurateur and author of the national best seller "I Hear She's A Real Bitch". Her newest restaurant General Public was recently ranked #1 on Toronto Life's Best New Restaurants 2025 list. Jen returned to the pod to discuss cultural shifts, her haters having to see her face every time they go to Shoppers Drug Mart, getting snubbed by publications for years, the 2017 Grey Gardens review, the next generation of media, her article about Michelin coming to Toronto, whether lists are important or not, Ontario Wine, Utah drinking laws, food critics, perimenopause, her workout routine, spending winters in LA, California produce, the General Public burger, TikTok food reviewers, Keith McNally, Holt Renfrew, changing the title of her second book, writing in New York, 50/50 Martinis, her secret love of DJing and much more!Jen AggJosh McIntyreNick Marian----COLD PODJoin us on Patreon to access all episodes and weekly one on one pods https://www.patreon.com/c/coldpod

We have the wonderful Michelin star chef, and owner of La Gavroche, Michel Roux Jr joining us for lunch this week. Mum was surprisingly calm considering she was cooking for a double Michelin star chef, but Michel even got involved and guided her through the fish cooking! We heard all about Michel's military training in his teens, his dad cooking for the Queen Mother, his love of vintage champagne, leaving Masterchef The Professionals due to potatoes and he tells us how his mother's waters broke right in the middle of their dinner service! Michel was a true gentleman and joins our list of fabulous chef guests across the series. You can catch La Gavroche at Wimbledon this summer and on board selected Cunard cruise ships. Hosted on Acast. See acast.com/privacy for more information.

On this week's episode, host Caryn Antonini is joined by Michelin-starred and critically acclaimed Chef John Tesar.  John is an author, consultant, seasoned media personality and the owner and chef of the Tesar Restaurant Group, based in Dallas Texas, which has a footprint in the south as well as both coasts. With over 40 years of experience in the culinary industry, John is known for his classically trained chef's approach to seafood and steakhouse cuisine. He is a four-time James Beard “Best of Southwest Chef” semifinalist, he was a two-time contestant on Bravo's Top Chef and winner of the inaugural season of Food Network's Extreme Chef. John specializes in modern American cuisine with authentic European techniques and is known for his signature steaks and simple, ingredient driven dishes.For more information on our guest:MICHELIN Star & Critically Acclaimed Celebrity Chefjohntesar.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Angela and Nick welcome an actor who definitely knows his way around a kitchen. Nick Frost is an actor, comedian and screenwriter and the first (and possibly only) participant in a Dish chop-off! Frost joins us after the release of his new film, How To Train Your Dragon, a live action remake of the hugely popular animated film series, based on Cressida Cowell's books. The movie sees him star as the popular blacksmith Gobber alongside Gerard Butler, Mason Thames and Nico Parker.  You will know Nick Frost from a range of TV and film roles, including the Three Flavours Cornetto Trilogy (Shaun of the Dead, Hot Fuzz and The World's End) alongside his good pal and long-time collaborator Simon Pegg. Frost also appeared with Pegg in the cult TV comedy Spaced. Other TV and film credits include Attack the Block, Paul, Truth Seekers, Green Wing, The Adventures of Tintin and Fighting With My Family, alongside costar Florence Pugh.  Nick loves life in a kitchen, having worked as a chef before getting into acting. His passion for food is beautifully detailed in his memoir/recipe book, A Slice Of Fried Gold, which is now available in paperback. Having met Angela once before, Frost finally gets to have a full conversation with her (and Nick) over a delicious meal of spicy barbecued lamb with minty tomato & watermelon relish, with Angela marinating the meat overnight for extra flavour. Nick opts for a Fanta, but for wine-lovers our Waitrose experts recommend a glass of PepperBox Shiraz.  At our request, Nick brought his favourite kitchen knife to the record for a demonstration of his chopping skills alongside Angela. Our hosts dig into Nick's passion for great tasting food (and clean surfaces), and get  the lowdown on the world's best pizza, discovered by Nick in Belfast.  You can watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode.Dish from Waitrose is made by Cold Glass Productions.

Et si le pouvoir de transformer notre système alimentaire se trouvait… dans notre caddie ? Dans cet épisode du Positive Leadership Podcast, je reçois Nicolas Chabanne, fondateur de C'est qui le Patron ?!, la "marque du consommateur" qui a redonné du pouvoir à des millions de citoyens pour mieux rémunérer les producteurs. Avec honnêteté et conviction, Nicolas revient sur son parcours atypique, son engagement en faveur d'une consommation solidaire, et sa volonté de faire de l'agriculture une grande cause nationale. Ensemble, nous abordons : Comment les consommateurs peuvent soutenir les agriculteurs en orientant leurs choix d'achat, Pourquoi il a cédé toutes ses actions à une fondation pour préserver l'indépendance du projet, Le sens du leadership collectif et les défis d'une économie plus juste. Une conversation qui réconcilie valeurs, action concrète et espoir. 

En entrevista para MVS Noticias con Luis Cárdenas, Pedro Tello, experto en economía, habló sobre primero Michelin y ahora General Motors anuncian cambios en sus planes de negocio en México.See omnystudio.com/listener for privacy information.

Direction Blois, en bord du fleuve, où se dresse Fleur de Loire, le sublime restaurant de Christophe Hay. Ici le temps se suspend et ce n'est pas une formule, car à peine la porte franchi les lieux et l'équipe qui lui donne vie nous invite à laisser derrière nous l'agitation qui nous a animé jusqu'ici.Cette sérénité qui règne ici elle trouve sûrement ces racines dans le tempérament du chef. Une personnalité à part, qui a tracé son profil dans l'ombre d'un monument de l'histoire de la gastronomie française: Paul Bocuse.C'est lui qui a donné à Christophe Hay ses premières responsabilités, et pas des moindres... Alors nous allons voyager de la vallée de la Loire aux États-Unis, où l'empreinte d'un Paul Bocuse intime va marquer Christophe Hay pour toujours.La suite de l'histoire il l'écrira sur ses terres, au retour de cet exode hors du commun et n'aura de cesse de faire parler sa terre et bâtir une cuisine nourrie de ses propres racines. Elever un troupeau de wagyu, cultiver son jardin pour faire de l'assiette le reflet de sa région, ce n'est que la partie émergée de l'iceberg.Plongez dans l'univers d'un "terroiriste" engagé, au regard aussi radical qu'il est empreint d'humanité.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

La empresa llantera francesa mantendra su presencia y compromiso con México: Ebrard Escuelas de Educación Básica  suspenden clases por las altas temperaturas en TamaulipasEl secretario de Salud de EU despidió a los 17 expertos de un comité asesor sobre vacunasMás información en nuestro podcast

La Presidenta Sheinbaum responde con firmeza a las redadas de Trump en EE.UU., defendiendo a los migrantes mexicanos. Mientras, Washington lanza una nueva ofensiva contra Los Chapitos con sanciones y recompensas millonarias. La tensión en Los Ángeles explota: Trump ordena el despliegue de 700 Marines para sofocar protestas. En México, Michelin anuncia el cierre de su planta en Querétaro. Grandes movimientos corporativos: Warner Bros. Discovery se divide en dos y Apple abre su inteligencia artificial a desarrolladores. EVA Demand Planning es la inteligencia artificial diseñada para que tomes decisiones de compra con certeza y operes tu cadena de suministro con precisión. Centraliza toda tu información —históricos de ventas, comportamiento del cliente, campañas y estacionalidades— y genera pronósticos confiables por SKU, cliente y ubicación. Agenda un demo con nosotros haciendo click aquí.Recibe gratis nuestro newsletter con las noticias más importantes del día.Si te interesa una mención en El Brieff, escríbenos a arturo@brieffy.com Hosted on Acast. See acast.com/privacy for more information.

Despliegan 700 marines en Los Ángeles para controlar manifestaciones antirredadas, la inflación se acelera en mayo y sale del objetivo de Banxico y Xbox lanza su consola portátil para competir con Nintendo y Steam, con Gonzalo Soto y Luz Elena Marcos-> Cuéntame de economía: "Hasta que la deuda nos separe"00:00 Introducción03:19 Manifestaciones antirredadas en Los Ángeles incrementan tensiones07:00 La inflación se acelera en mayo, pero Banxico puede recalibrar ritmo de recortes12:37 Michelin cerrará su planta de Querétaro ante cambios en el mercado de llantas15:06 Ciberataques disfrazados de tutoriales, una nueva amenaza en redes sociales17:34 Xbox lanza su consola portátil para competir con Nintendo y Steam

[Patrocinado Conoce más de Social Media Week: https://bit.ly/BloombergSMW25Michelin cierra su primera planta de producción en México, Coppel se suma a los anuncios de inversión, la inflación repunta en mayo, el hackeo a la cuenta del presidente de Paraguay y la posible vuelta de página en el conflicto Musk-Trump.

"Beef stew for breakfast, in this heat? Only in Vietnam - and somehow, it works."I've lived in Saigon for nine years, and yet, this city's food scene never stops surprising me. Let me bring you through Michelin Guide's 2025 picks - but not the fancy, white-tablecloth stuff. We're talking about the real heroes: local eateries that made it to the Bib Gourmand and Michelin Selected lists for their exceptional quality and value.This episode was a blast to record. From simmering bò kho in a clay pot to coconut ice cream in a coconut shell, to nearly getting hit by an ambulance while searching for bún chả - this was part food tour, part love letter to Saigon, and part chaos. And that's exactly what I love about it.Whether you're living here, planning a trip, or just a food nerd like me, I hope this episode gives you a taste of what makes Vietnamese cuisine - and its people - so special.Key Talking PointsThe Michelin Guide in Vietnam – What it means, how it's grown, and why it matters for local businesses and the country's global image.What is Bib Gourmand? – A Michelin recognition for restaurants that offer great food at great value—not just fine dining.Three Must-Try Local Spots – Bò kho at Bà Gà, bún chả at Bun Cha Van, and cơm tấm at a street spot near the airport.Why Vietnamese People Don't Care (And That's Fine) – Most locals don't know or care about Michelin, they just know where the food is good.The Chaos and Charm of Eating in Saigon – From blowing on cold ice cream to dodging motorbikes, eating here is always an experience.Chapters and Timestamps01:10 – Starting our food journey at Bà Gà with bò kho in a clay pot07:30 – Coconut & longan ice cream and Vietnamese hospitality18:30 – Bún chả at Bun Cha Van: sesame, spring rolls, and giant fish sauce29:00 – Heading to our third spot: cơm tấm heaven near the airport34:30 – Huge pork chops, sweet-savory flavors, and food nostalgia42:00 – Why Saigon's food scene is infinite and magical"Send me a message!"This Season is sponsored by Premier Dental.Discover the potential of a confident and healthy smile with the excellent dental clinic in Ho Chi Minh The full list of winners is here. Support the show

Send us a textHey there, SEO gang! This week we're unravelling the art of selling in the SEO world with the fantastic Steven Khanna, a seasoned sales coach. We all know that while SEOs can be technical wizards, selling isn't always our forte. Steven, who transitioned from running Michelin-star restaurants to SEO sales, shares his insights on marrying sales expertise with SEO know-how.We explore the common pitfalls SEOs encounter in sales, like getting too technical or missing client pain points. Steven emphasises the importance of a well-structured discovery call—it's your golden ticket to understanding and addressing client needs effectively. He also shares tips on closing sales, handling objections, and the magic of a good follow-up strategy.For those struggling with lead generation, Steven advocates for a robust outbound strategy and building trust through genuine engagement. If you're looking to boost your sales game, this episode is packed with gems!Catch you next time!WANT US TO DO YOUR SEO? We can take a look at your site, your competitors and your market and give you a free proposal on what you need to do to hit your goals. Head to our website and submit your details. We'll get our nerd caps on and do some digging into the right SEO strategy for you. Stuff You Need To Know The SEO Show is released once a week so subscribe now wherever you get your podcasts and if you're feeling extra kind we'd love it if you leave us a review. Learn more about us at https://theseoshow.co Check out our content on YoutubeCheck out our agency Local DigitalFollow Michael on Twitter @servicescalingFollow our agency Local Digital on Instagram @localdigitalco

Garima Arora is the India born chef of the two Michelin star restaurant Gaa in Bangkok, Thailand. She is the only female Indian chef with two Michelin stars. Garima has been working tirelessly to awaken the transformative potential of Indian cuisine both in India and abroad for many years. She developed a non-profit called Food Forward India, that documents, discover and catalogue the diversity and complexity of Indian food and the culture surrounding it, and is also a judge on MasterChef India, one of the most wide-reaching culinary television shows on earth.In our conversation, we speak of how the perception of Indian food has changed since she opened the restaurant. I spent two months in the country when I was 25, traveling on 3rd class trains everywhere, going from the Himalayas in the north to Goa in the south, and the border with Pakistan in the west to Varanasi in the east. Aside of being one of the most impactful periods of my life, I tasted so many things that were new to me and I haven't seen since. Indian food, the cuisine of a massive landscape with hundreds of ecosystems and more people than any other country on the planet, was, for many years, reduced to a handful of curries and breads outside of the country. It's so vast and rich and has been bottled up within India for so long, but suddenly it's starting to spread. This is very much a big moment for Indian food outside of India. Tresind Studio in Dubai was just awarded 3 Michelin stars. Semma in New York was named the best restaurant in the city by The New York Times. And within India there is a lot going on too, not just with fine dining restaurants, but at the street level there is an energy there that is growing by the day. This is a cuisine, sorry not a cuisine, but thousands of them, that have been overlooked for far too long.Aside of trying to juggle parenting with chef life and her early career as a journalist, Garima talks about her work at Gaa. She tells us about the historic Thai house that was moved in pieces to Bangkok and reassembled with the help of a modern architecture firm to create the setting of the restaurant. She tells us how she cooks the Thai fruit durian on a tandoor oven as her main course, which sounds like one of the most delicious things ever.READ MORE at NEW WORLDER.

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 something I think we've gotten backwards in the restaurant industry — loyalty. Too many of us are trying to buy it with discounts and deals. But real loyalty? That comes from connection. I dig into how to move beyond the transactional and start creating experiences that actually mean something to your guests. It's about storytelling. It's about generosity. It's about making people feel like they matter. When you build that kind of emotional connection, you don't need to bribe people to come back — they come back because they want to. And better yet, they tell their friends. If you're looking to turn one-time visitors into lifelong fans, this episode is for you.Takeaways:You can run a successful restaurant without running a successful restaurant business.Most restaurant owners have great food but lack business acumen.Discounts do not drive loyalty; they create transactional relationships.Guests return for the experience, not for discounts.Creating a sense of belonging is key to guest loyalty.Generosity should be intentional and targeted, not random.Memorable experiences lead to word-of-mouth marketing.Identify high-value guest moments for targeted gestures of generosity.Document and share guest stories to enhance marketing efforts.True loyalty is built on experiences, not freebies.Chapters00:00 Introduction to Restaurant Profitability02:03 The Power of Genuine Connection Over Discounts05:51 Creating Memorable Guest ExperiencesIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Today on the podcast Eric is joined by Daniel Vaughn, the BBQ editor for Texas Monthly and who's also fresh off the release of Texas Monthly's Top 50 BBQ Joints for 2025. Daniel speaks with Eric about how the Houston BBQ scene has changed in the last decade, the turnover for Houston BBQ joints on the list this year, why certain joints in Houston became honorable mentions or fell off the list entirely, why neither Franklin's BBQ nor Snow's BBQ made the list this year, small town BBQ spots making a comeback, the absolutely outstanding top 3, why Burnt Bean Co. BBQ deserved the number one spot, whether Michelin's selections played a role at all with Texas Monthly's selections, and much more!    Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Two Top 10 Pitmasters React to Texas Monthly's New Top 50 Barbecue List 7 Houston-Area Barbecue Joints Make Texas Monthly's New Top 50 List Pizzeria Owner Opens New All-Day Poolside Bar and Restaurant at Heights Hotel Houston Haunt Earns Only Texas Spot on Bon Appètit Best New Bars List Family Friendly Garden Oaks Restaurant Coming Soon to Magnolia

 On this week's episode, host Caryn Antonini is joined by Chef Mauro Colagreco in Palm Beach, where he helms Florie's restaurant, delivering the spirit of the French Riviera through his exceptional cuisine. South Florida is Chef's home away from home, as he and his family reside in Menton, France where he operates his acclaimed flagship restaurant, Mirazur, a three Michelin starred restaurant which opened in 2006. Within 6 months of its opening, it was awarded the Gault & Millau revelation of the year and in less than a year received its first Michelin star. Chef Mauro is a multiple award-winning and Michelin-starred chef and restaurateur, driven by instinct and vision. He is passionate about his commitment to the earth and oceans and in 2022 was named Goodwill Ambassador for Biodiversity by UNESCO. In 2020, Mirazur was the first restaurant in the world to obtain the Plastic Free Certificate. Chef Mauro is a chef without borders, operating award-winning and Michelin-starred restaurants throughout Asia, Argentina, France and the US, inspired by the Mediterranean spirit, his multicultural background and his international vision. Chef Mauro has been named Best Chef in the World by his peers and in the same year Mirazur was named Best Restaurant in the World by San Pellegrino's 50 Best.For more information on our guest:mirazur.fr | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Episode #394 Rebecca Rudin, Amanda Lamb and Glen Kessler join Toni-Ann again this week to recount their experiences at a Speakeasy, a Michelin-starred restaurant and other notable restaurants during their recent trip to Walt Disney World for a fundraising event.   www.thedisneycrush.com thedisneycrush@gmail.com www.patreon.com/thedisneycrush  

Join Steve, Gabe, and Greenhouse Coach Erik Borggren, for a dynamic discussion on leadership postures in this episode. This fresh perspective goes beyond traditional leadership styles, focusing on how you show up—your presence, energy, and influence in any environment. From a spirited ode to Chicago's vibrant culture to a deep dive into intentional leadership, the trio explores how postures like curiosity, generosity, and vulnerability shape team dynamics and workplace culture. Erik shares insights on embodying values authentically, while Steve wrestles with the concept of influence, and Gabe ties it to the holistic nature of leadership. Listeners are invited to reflect on their own postures and try a team exercise to boost trust and collaboration. Key Discussion Points Chicago's Hidden Gem Status: Erik and Steve celebrate Chicago's diverse neighborhoods, creative energy, and world-class food scene—from Michelin-star dining to iconic hot dogs. Defining Leadership Postures: Erik introduces postures as the how behind actions, emphasizing that culture is shaped by both what you do and how you do it. Embodied Leadership: As whole beings—mind, body, and soul—leaders bring their full selves to work, with postures like decisiveness or vulnerability reflecting their values. Reframing Influence: Steve questions whether influence equals manipulation; Erik redefines it as the natural way we shape spaces through authentic presence. Why Postures Matter: Your posture impacts your own leadership experience and your team's engagement, fostering connection and a thriving culture. Shifting Postures: Erik suggests reflecting on what's not working, envisioning desired postures, and drawing inspiration from past leaders. Benevolent vs. Malevolent Postures: Feigned curiosity breeds distrust, while genuine, attentive postures create positive, authentic environments. Team Application: Steve proposes a team exercise to discuss default and aspirational postures, enhancing trust, vulnerability, and collaboration. Resources Mentioned Greenhouse Coaching: Explore holistic coaching at Greenhouse Coaching. Seven Leadership Postures: Decisive, Generous, Curious, Teachable, Vulnerable, Caring, Authentic Episode Highlights “Culture is what people say about their workplace to their friends at dinner.” – Guest from Work Vibes “You're already influencing the space—be intentional about how.” – Erik “Postures are how you direct your power and influence as a leader.” – Gabe Timestamps (0:00) Intro (1:02) Celebrating Chicago's Unique Vibe (4:08) Introducing Leadership Postures (5:33) Erik's Journey to Postures (7:27) Leadership as Whole-Person Presence (10:21) Experiencing Work Through Postures (12:35) Why Your Posture Matters (14:15) How to Shift Your Posture (17:57) Wrestling with “Influence” (24:08) The Role of Postures in Leadership (27:21) Benevolent vs. Malevolent Postures (31:58) Steve's Key Takeaway Connect with Greenhouse Subscribe to RootsUp on your favorite podcast platform. Follow Greenhouse Coaching for leadership insights. Share your thoughts on leadership postures using #RootsUpPodcast. Take Steve's challenge: Gather your team to discuss default and desired leadership postures. See how it transforms your collaboration and share your experience at with us!

Our guests are Rahul Saito and Mitsu Nagae.  Rahul is the owner and Mitsu is the co-owner and executive chef at l'abeille https://www.labeille.nyc and l'abeille à côté https://www.labeilleacote.nyc/ in Tribeca, New York. The duo opened l'abeille in March 2022 and shortly after, they won a Michelin star, thanks to Mitsu's unique and outstanding culinary background as a Japanese chef classically trained in Paris, Tokyo and New York as well as Rahul's sound management despite being new to the industry. Mitsu's menus are characterized by a seamless merge of French and Japanese cuisines, which seems to have become a relevant genre in places like Paris and Japan as well. In this episode, we will discuss how Mitsu got into French cuisine from a young age in Japan and eventually trained under top chefs like the late Joel Robuchon, why the seemingly opposite French and Japanese cuisines can go so well together as you can see in Mitsu's menus, the keys to run successful restaurants in New York and much, much more!!!

Check out the newest podcast from YMH Studios "Not A Damn Chance"! Hosted by pro skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee https://www.youtube.com/watch?v=ihy5odp5G9A SPONSORS: - Go to https://cargurus.com to make sure your big deal is the best deal. This week on First Date, Lauren Compton sits down with the legendary Maria Bamford—and things get delightfully weird. Here's what's on the menu: * How she met her husband online (and basically hacked the dating system) * First heartbreaks—and why they hit like a freight train

Check out the newest podcast from YMH Studios "Not A Damn Chance"! Hosted by pro skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee https://www.youtube.com/watch?v=ihy5odp5G9A SPONSORS: - Make life easier by getting harder and discover your options at https://BlueChew.com! And we've got a special deal for our listeners: Try your first month of BlueChew FREE when you use promo code BEARS -- just pay $5 shipping. - If your revenues are at least in the seven figures, download the free e-book “Navigating Global Trade: 3 Insights for Leaders” at https://NetSuite.com/BEARS. - Sponsored by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/bears This week on 2 Bears 1 Cave, Tim Segura and Bert Kershire are LIVE from the Barstool Chicago studio and share some stories of their latest shenanigans in the Windy City. The Bears also talk about bombing in Hawaii, jokes about slurs, fathers, women fading, whatever's going on in Bert's mouth, plus the internet hate for WNBA player Angel Reece and alleged royal Meghan Markle. The Bears are then joined by Big Cat who talks about stuff his kids are into lately and his favorite hobby aka gambling. Speaking of which, he also teaches the Bears about Dana White's infamous Tunnel of Chaos, before they pivot to the series "MobLand", and Tom shares a story about almost buying Dr. Dre's house. Bert also trash talks Tom's home base for some reason and compares us...I mean...it, to an abortion clinic or a dentist office, which, let me say is totally an exaggeration....I love working here. Enjoy the episode! 2 Bears, 1 Cave Ep. 291 https://tomsegura.com/tour https://www.bertbertbert.com/tour https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:02:36 - Chicago Shenanigans 00:16:06 - Mouth Stuff 00:19:39 - Bombing Hawaii 00:29:01 - Friends 00:36:51 - Internet 00:43:28 - Women 00:49:04 - Big Words 00:59:18 - Mandela Effects 01:03:51 - Kids Stuff With Big Cat 01:12:09 - Gambling 01:20:42 - MobLand 01:24:17 - Work From Home 01:30:37 - Big Cat's Other Interests Learn more about your ad choices. Visit megaphone.fm/adchoices

Check out the newest podcast from YMH Studios "Not A Damn Chance"! Hosted by pro skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee SPONSORS: - Get started at https://factormeals.com/bears50off and use code bears50off to get 50% off plus FREE shipping on your first box. - Make friends and grab some merch at https://www.drinkporosos.com/ This week on 2 Bears 1 Cave, Bert is on a retreat in Istanbul so Tom Segura is joined by the brilliantly bizarre Harland Williams for an unhinged episode packed with supposedly true stories, bootyholes, and too many farts. Harland kicks things off by reminiscing about fingering calamari and the first time someone touched his arse—with a thermometer. Tom shares the traumatic moment he had to show a friend his infamously hairy sphincter... and yes, he ends up showing Harland too. Surprisingly, the conversation spirals into absurd territory with erotic drawings, smut searches, fart-catching attempts, a Dominican dick flash, and a deep dive into Enny's alleged fondness for buttholes. Harland doesn't disappoint either—he reacts to fart videos, tells a story about dating Madonna, and looks forward to tanning with Tom. The two also talk about creativity, recreational drugs, Harland's distrust of nicotine pouches, the anthems of both Canada and Texas, plus playing doctor, and horseshoes with neck pillows. Oh, and Harland names his favorite dictator. Stick around to find out if Harland ends up eating Tom. 2 Bears, 1 Cave Ep. 290 https://tomsegura.com/tour https://www.bertbertbert.com/tour https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:02:55 - Arses & Calamari Rings 00:14:34 - So Much Hair 00:26:10 - What's Going On With Canada? 00:31:24 - Measurements, Buzzes, & Vices 00:41:37 - Favorite Dictator 00:51:49 - Dating Madonna 00:55:46 - Clip: Baddie Farts 00:56:49 - Play Back The Tape 00:58:13 - Clip: Fart In One 00:59:29 - Tanning & Tour Dates 01:05:45 - Gas, Gashes, & Gruesome Videos 01:11:48 - Harland Wants To Eat Tom Learn more about your ad choices. Visit megaphone.fm/adchoices