Podcasts about Michelin

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into how to market restaurants more effectively by treating each service as its own unique offering. I explain why lunch, dinner, and brunch each need clear promises and tailored marketing, and how productizing those services can transform customer acquisition. I break down the phased approach I use to launch them and the strategies that actually move the needle on performance. TakeawaysEach service is a standalone product with a single obvious promise.Lunch is not just food earlier; it's a promise of speed and certainty.Different services cater to different customer needs and experiences.Your website should route customers to the service they want.Marketing should focus on one service at a time for better results.Creating a clear offer and ritual for each service is essential.Measure the success of your marketing efforts consistently.Product market fit is crucial for customer acquisition.Awareness builds on the momentum of a strong service offering.Tailor your marketing message to fit into customers' lives.Chapters00:00 Introduction to Restaurant Marketing Strategies01:49 Understanding Different Service Times05:39 Productizing Each Service for Success08:51 Implementing and Measuring Marketing StrategiesIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

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

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

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

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

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

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

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

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

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into strategies for boosting restaurant profitability without raising prices. I explain why it's so important to see restaurants as providers of time slots rather than just food and beverage, and how that shift impacts service. I share why the first 20 minutes of the guest experience matter most, plus the tactics I use to improve pacing, satisfaction, and table turns.Takeaways:Most restaurant marketing fails because it's built on guesswork.Awareness doesn't pay the rent, behavior does.If it doesn't move a booking, a purchase or return visit, then it's just noise.We want to align with behavior, not alter it.Triggers turn offers into rituals.The fastest money you can make is in the list you already own.Stop chasing strangers while your regulars gather dust.Create experiences that use desire that already exists.If it wouldn't move you, it probably won't move them.Your marketing must move the needle in your business.Chapters00:00 Introduction to Restaurant Success01:21 Reframing Restaurant Profitability02:51 Understanding Time as Inventory05:45 Optimizing Service for ProfitabilityIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

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

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

Hay coches que nacen para ser diferentes y parecen predestinados a convertirse en leyendas. Hoy vamos a descubriros un universo secreto y oculto de prototipos y versiones únicas del Citroën SM: De competición, limusinas, descapotables, con motor rotativo, V8… ¡de todo! Versiones raras, muy especiales, algunas casi desconocidas. El Citroën SM, presentado en 1970, fue la fusión perfecta entre la vanguardia de Citroën y el corazón deportivo de Maserati. Con su DS Citroën se adelantó al menos 10 o 15 años a su competencia y Citroën quiso hacer lo mismo con el SM. Un Gran Turismo que parecía llegar del futuro, con su carrocería firmada por Robert Opron, su suspensión hidroneumática muy evolucionada, sus revolucionarios faros direccionales y su dirección DIRAVI, que se autocentraba y endurecía con la velocidad. Un coche que, de serie, ya es una rareza y un objeto de culto. Pero podríamos decir que el coche de serie es tan solo la punta del iceberg. Existe un universo paralelo de versiones aún más extrañas, prototipos olvidados y creaciones únicas. Hoy vamos a esos Citroën SM raros y desconocidos eso que tanto nos gusta en GH, siguiendo un orden cronológico para entender cómo evolucionó el mito. 1. Prototipo de batalla corta (1968). Antes del nacimiento oficial del SM, entre 1968 y 1970 durante su desarrollo, el equipo de Robert Opron exploró un prototipo de batalla corta. Se buscaba un carácter más ligero y deportivo. 2. SM con llantas de fibra de carbono (1971). Apenas un año después de su lanzamiento, Citroën y Michelin ofrecieron una opción de ciencia ficción para 1971: llantas ultraligeras de resina reforzada con fibra de carbono. 3. SM Espace de Heuliez (1971). En el Salón de París de 1971, el carrocero Heuliez presentó una de las reinterpretaciones más originales: el SM Espace. 4. SM Mylord de Chapron (1971). El SM estaba de moda y en ese mismo Salón de París, el maestro Henri Chapron presentó su visión de un SM a cielo abierto: el Mylord. 5. El Rey del desierto (1971). Muchos veían el SM como un sofisticado coche de asfalto, pero Citroën sabía que su suspensión escondía capacidades ocultas. Para demostrarlo, prepararon una versión de competición y la inscribieron en el durísimo Rally de Marruecos de 1971. Y vencieron. 6. SM de Frua (1972). El magnetismo del SM traspasó fronteras. En el Salón de Ginebra de 1972, el carrocero italiano Pietro Frua presentó su propia interpretación. 7. SM Automático (1972). Para conquistar el mercado de Estados Unidos, Citroën adaptó el SM a las normativas y gustos norteamericanos. 8. SM Opéra de Chapron (1972). Si el Mylord era el lujo a cielo abierto, el Opéra fue la berlina de lujo definitiva. Presentado en el Salón de París de 1972, el Opéra fue una transformación radical. 9. SM Présidentielle de Chapron (1972). Por encargo del gobierno francés, en 1972 Henri Chapron construyó dos limusinas descapotables para los desfiles del presidente Georges Pompidou. Estos SM Présidentielle eran auténticos coches de Estado: más largos, anchos y con una configuración "landaulet" para descubrir la parte trasera. 10. SM “Policía” (1972). A principios de los 70, las autopistas francesas no tenían límites de velocidad. Para perseguir a los infractores, la “Gendarmerie” francesa necesitaba un vehículo a la altura. La Brigada de Intervención Rápida adquirió una flota de SM pintados en el característico Bleu de France. 11. SM con motor rotativo (hacia 1973). Citroën fue una de las marcas que con más convicción apostó por el motor rotativo Wankel. Mientras desarrollaban el GS Birrotor, los ingenieros experimentaron con esta tecnología en su buque insignia. 12. SM V8 “Maserati” (1973). Atención, porque esto es material sensible. En el culmen de su colaboración, los ingenieros de Módena, liderados por el legendario Giulio Alfieri, decidieron crear el SM “definitivo”. Implantaron un motor V8 de 4.0 litros y 260 caballos, derivado del Maserati Quattroporte, en una unidad de pruebas. 12+1. SM "The Longest Yard" (1974). El diseño futurista del SM no pasó desapercibido en Hollywood. En 1974, un SM modificado apareció en la película "The Longest Yard" (El Rompehuesos), protagonizada por Burt Reynolds. 14. SM "The Rig" (1987). Llegamos a la transformación más brutal de un SM, “La Locura de Bonneville”. El especialista americano Jerry Hathaway estaba obsesionado con la velocidad. Preparó una unidad de competición con un motor V6 Maserati con doble turbo que superaba los 500 caballos. 15. SM “Regembeau” (1970 - 1980). No todas las grandes modificaciones fueron estéticas. Georges Regembeau, apodado "el mago", fue uno de los mayores especialistas en la mecánica Citroën. Consideraba que el motor Maserati podía mejorarse y desarrolló modificaciones para optimizar su fiabilidad y potencia.

Esta madrugada hemos sacado del cajón el mantel de las ocasiones especiales, y hemos vestido la mesa de 'El Faro' para recibir al panel de expertos de este programa dedicado al 'mantel'. Entre las invitadas, Amalia Sánchez Sampedro, periodista de RTVE que presenció y cubrió el nacimiento de la Constitución. Nos ha hablado de los conocidos como 'Pactos del mantel', unos acuerdos que se hicieron a puerta cerrada para llegar a un consenso sobre el borrador de la Carta Magna española y que sellaron la democracia de este país. También nos ha acompañado Carlos G. Cano, responsable de Gastro SER, para explicarnos por qué cada vez más restaurantes, incluso con estrella Michelin, prescinden del mantel en sus mesas. Y en su sección, el pianista Alejandro Pelayo ha querido poner sobre la mesa la historia de Antonio Salieri, tal vez el músico más influyente del siglo XVIII.

Send us a textThe Atlantic Hurricane Season is tricky, especially here in Florida.   We're 2/3rds of the way through the peak of this years season, and it's been quiet but odd.   Join us as we explain it,  and as usual we've got some great Florida restaurants to talk about !   A BBQ brisket sandwich on a donut !   And a Michelin recommended English restaurant in affluent South Tampa.   Our Links  :Subscribe to our Newsletterwww.FloridaTravelFanatics.comOur YouTube ChannelInstagramTwitterMonthly $$ contribution to help support our PodcastJoin our Facebook GroupEmail  :  contact@FloridaTravelFanatics.comPlayalinda Beach Canaveral Seashore - our IG ReelThird Culture Kitchen    our IG ReelSmoke and Donuts, in the Milk District OrlandoBellows Film Lab, in the Milk District Orlando    our IG ReelOrlando Beer Festival in the Milk District in NovemberWeatherman Denis Phillips Facebook Page(00:00)  Introduction(01:13) What in the Florida have we done lately ?  (17:01) Florida Travel News(22:46) Florida Travel Tips(26:27) Main Topic : Hurricane Season 2025 Update SeptemberSupport the show

Dans ce nouvel épisode de CHEFS, David Ordono reçoit Julia Sedefdjian, cheffe d'origine niçoise au parcours fulgurant.Très tôt, elle sait que sa place est en cuisine. À 14 ans, pendant que d'autres profitent des plages et du soleil de la Méditerranée, Julia se forge une discipline de fer. Quelques années plus tard, à seulement 21 ans, elle décroche sa première étoile et devient la plus jeune cheffe étoilée de France – un record encore inégalé !Derrière cette détermination sans faille, il y a pourtant une grande sensibilité, une pudeur, une tendresse. À la tête de Baieta, son restaurant parisien, Julia exprime cette dualité : une cuisine puissante et délicate, ancrée dans l'exigence et pleine de caractère mais nourrie d'une humilité sans cesse renouvelée.Un portrait sincère et vibrant d'une cuisinière de cœur.

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

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

In today's episode, we chat with Byron Gomez, executive chef of Denver's Michelin-starred BRUTØ and the first Costa Rican chef to earn this prestigious recognition.Byron opens up about the brutal truth behind his rise from fast food to fine dining, detailing how 23 years of unwavering commitment transformed early struggles into extraordinary success. He discusses climbing through legendary kitchens like Eleven Madison Park and Daniel Boulud's restaurants, and how his immigrant experience as a DACA recipient fueled his determination to break barriers.Join us as Byron explains how he's revolutionizing fine dining through "brutalism" - cooking everything over open fire and achieving zero waste at his 18-seat chef's counter. From his philosophy of "each one, teach one" to his commitment to sustainability, discover how Byron's story proves that relentless dedication and staying true to your roots can lead to groundbreaking success in the culinary world.

Vitangelo “Vito” Recchia, owner and operator of Bella Napoli Pizzeria & Restaurant in Port Charlotte, Florida, joins the show (2:36). Recchia discusses how a man who grew up in a pizza shop—but didn't make a pizza until age 30—became a highly acclaimed chef who was named "Best American Pizza Maker" at the 2023 and 2024 World Pizza Championships. Recchia recalls growing up in his family's Pennsylvania pizza shop, training in Italy at a Michelin-starred restaurant and how competitions in Parma have helped him refine his craft. Later in the conversation, Recchia explains what it takes to educate a retirement-heavy Florida market on quality, why he still embraces Italian-American classics and the lessons he carries forward as both chef and entrepreneur.

Dans ce nouvel épisode de CHEFS, David Ordono reçoit Julia Sedefdjian, cheffe d'origine niçoise au parcours fulgurant.Très tôt, elle sait que sa place est en cuisine. À 14 ans, pendant que d'autres profitent des plages et du soleil de la Méditerranée, Julia se forge une discipline de fer. Quelques années plus tard, à seulement 21 ans, elle décroche sa première étoile et devient la plus jeune cheffe étoilée de France – un record encore inégalé !Derrière cette détermination sans faille, il y a pourtant une grande sensibilité, une pudeur, une tendresse. À la tête de Baieta, son restaurant parisien, Julia exprime cette dualité : une cuisine puissante et délicate, ancrée dans l'exigence et pleine de caractère mais nourrie d'une humilité sans cesse renouvelée.Un portrait sincère et vibrant d'une cuisinière de cœur.

Podcast Horreur Et si Paris cachait un restaurant qui ne figurera jamais dans aucun guide Michelin ?Un lieu où l'on ne sert pas du vin, mais de la chair.Pas de la viande. Pas du gibier. Mais des corps. Vivants. Consentants.Dans ce nouvel épisode de Dans l'Ombre des Légendes Podcast, plongez dans Le Festin du Désir : Quand la Chair se Sert Crue, une légende urbaine terrifiante où gastronomie et fantasmes cannibales se confondent.

durée : 00:53:52 - On va déguster - par : François-Régis Gaudry - Son écosystème gastronomique,, sa passion des champignons, son engagement pour l'alimentation des enfants, on aborde tous ces sujets avec le chef trois étoiles de Saint-Bonnet le Froid - invités : Régis MARCON - Régis Marcon : Chef cuisinier, trois étoiles au guide Michelin et cinq toques au Gault&Millau - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Dans ce nouvel épisode de CHEFS, David Ordono reçoit Julia Sedefdjian, cheffe d'origine niçoise au parcours fulgurant.Très tôt, elle sait que sa place est en cuisine. À 14 ans, pendant que d'autres profitent des plages et du soleil de la Méditerranée, Julia se forge une discipline de fer. Quelques années plus tard, à seulement 21 ans, elle décroche sa première étoile et devient la plus jeune cheffe étoilée de France – un record encore inégalé !Derrière cette détermination sans faille, il y a pourtant une grande sensibilité, une pudeur, une tendresse. À la tête de Baieta, son restaurant parisien, Julia exprime cette dualité : une cuisine puissante et délicate, ancrée dans l'exigence et pleine de caractère mais nourrie d'une humilité sans cesse renouvelée.Un portrait sincère et vibrant d'une cuisinière de cœur.

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

Episode Description:Texas BBQ just earned Michelin recognition — and at the center of it is Ali Clem of Austin's La Barbecue. In this episode of Chef's PSA, host André Natera sits down with Ali to talk about her journey from food trucks to Michelin stars.You'll hear about the legacy of Central Texas barbecue, the real costs of running a BBQ business, myths around brisket cooking, and how Michelin recognition is reshaping the BBQ landscape.Follow Ali Clem & La Barbecue on Instagram:

GetConnected Podcast with Mike Agerbo In this episode, Mike sits down with two special guests to talk about the future of electric vehicles and what it means for drivers today. First, we're joined by Shane Peever GM's Vice President of Sales in Canada, who shares how General Motors has climbed to the #1 spot in EV sales and what's driving their success in a rapidly evolving market. Then, Mike speaks with Russell Shepherd, Technical Communications Director at Michelin, to dig into an often-overlooked topic: EV tires. From durability to efficiency and safety, Russell explains what makes EV tires different and what drivers should look for when making the switch. Whether you're an EV owner, considering your first electric vehicle, or just curious about the technology shaping the future of transportation, this episode is packed with insights you won't want to miss.

Bienvenue dans « Ouvrir un restaurant », le format bonus du podcast CHEFS.Chaque vendredi, aux côtés d'Adrien Pitard, opening planner et fondateur de la société Entrée, nous vous donnons les clés pour réussir votre ouverture.Dans ce quatrième épisode, nous répondons à une question cruciale : est-il vraiment possible d'ouvrir un restaurant sans extraction ?Adrien explique :Dans quels cas l'extraction n'est pas obligatoire.Pourquoi l'absence d'extraction doit être un choix stratégique, pas une économie de court terme.Quelles règles locales vérifier absolument.Comment ajuster votre concept (offre froide, cuisson douce, matériel adapté).Les erreurs à éviter : vouloir élargir la carte plus tard, ignorer les odeurs ou sous-estimer les contraintes techniques.

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

What does it take to create Northwest Arkansas's hottest restaurant? This week, we discover the remarkable journey behind Mezzaluna Pasteria as owners Amy and Chef Soerke join us to share their unlikely path from California to downtown Bentonville.Their story begins with a single phone call from a friend working with the Walton family. Despite barely knowing where Arkansas was on a map, they accepted an invitation to visit the state. The warmth of the community captivated them immediately, leading to a life-changing decision to expand their Italian concept to what was then just a concrete slab next to Preacher's Son.But Mezzaluna isn't your typical Italian-American restaurant. As a true pasteria, they focus exclusively on house-made pasta, fresh-stretched mozzarella, and gelato made with 30% less sugar than traditional recipes. Chef Soerke, classically trained in French cuisine with experience in Michelin-starred European restaurants, brings meticulous technique while embracing sustainability. The result? Dishes that many guests with mild gluten sensitivities can enjoy without discomfort, thanks to their imported Italian flour.What truly sets Mezzaluna apart is its commitment to sustainability as the first certified green restaurant in Arkansas. Their zero-waste philosophy transforms lobster shells into rich bisque and leftover charcuterie ends into uniquely flavorful bolognese. This dedication extends to their team, creating such a positive workplace culture that staff willingly wait months for full-time positions.Whether you're a culinary enthusiast or simply curious about the businesses transforming Bentonville's food scene, this conversation offers a fascinating glimpse into how unexpected connections can reshape both careers and communities. Listen now to discover the passion and precision behind every plate at this beloved downtown destination.

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

Depuis la fin de l'été, le chef Jean Imbert, 44 ans, fait l'objet d'une enquête pour violences sur conjoint. Trois de ses anciennes compagnes racontent avoir subi des violences psychologiques et physiques et l'une d'entre elles, Lila Salet, a déposé plainte à la fin du mois d'août, pour des faits de violences sur conjoint et séquestration, survenus entre 2012 et 2013.Cuisinier médiatique depuis sa victoire à Top Chef sur M6, en 2012, Jean Imbert s'affiche régulièrement avec ses clients prestigieux, des acteurs et des stars de la musique. Il dirige aussi des établissements de renom comme le Plaza Athénée à Paris, ou La Palme d'or, le restaurant de l'hôtel Martinez à Cannes, tous les deux étoilés au guide Michelin. Le 27 août dernier, il a annoncé sur Instagram se mettre « en retrait de [s]es établissement, le temps que la justice fasse son travail ». Cet épisode de Code Source est raconté par Emeline Collet, journaliste au service loisirs et culture du Parisien. Écoutez Code source sur toutes les plates-formes audio : Apple Podcast (iPhone, iPad), Amazon Music, Podcast Addict ou Castbox, Deezer, Spotify.Crédits. Direction de la rédaction : Pierre Chausse - Rédacteur en chef : Jules Lavie - Reporter : Barbara Gouy - Production : Pénélope Gualchierotti, Thibault Lambert et Clara Garnier-Amouroux - Réalisation et mixage : Julien Montcouquiol - Musiques : François Clos, Audio Network - Archives : RTL, M6Info et INA. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Imagine growing up in a small town in Sicily, dreaming of coming to America to open a restaurant, and surpassing all of your dreams? Chef Salvo Lo Castro did just that, where he began his culinary career at a young age in Sicily and now feeds the world from his NYC Soho restaurant, Casasalvo, considered a truly divine experience for the senses. Perhaps it's because Chef Salvo was formerly the lead chef at the Vatican for Popes John Paul II and Benedict XVI, and now, we can eat like kings, royalty, and the spiritual leaders, too, at his magnificent new eatery. I'm honored to welcome Chef Salvo to our show, sharing not only his experiences in the kitchen, but behind the scenes, too. He's cooked for the likes of Vadimir Putin, the Saudi Royal family, Muammar Gaddafi, Tom Cruise, Robert DeNiro and dozens of other world leaders, presidents, and celebrities. In fact, he's quoted as saying that after a meal, some high-profile guests will surprise him in the kitchen and thank him for a meal well served. Imagine! We'll talk about Chef Salvo's start in the culinary world, and how he ended up cooking at the Vatican after working around the world at top hotels and five-star Michelin restaurants. He says he does not get star-struck, because to him, every guest is treated like family. And no doubt, that's been part of his incredible success, along with his hand-crafted pastas and sauces. Chef Salvo says his ingredients are all fresh or from specialty farms with tradition in mind. He says he combines tradition with taste, and creativity with authenticity. Among his favorite dishes? His mother's meatballs, a recipe he cooks up to this day. For Chef Salvo, owning a restaurant in N.Y. is a dream come true. He first opened three espresso bars in the City which he still checks on each morning before riding down to his restaurant in Soho on his Vespa. He spends 18-hours a day there, which he calls home and his patrons invited guests. No doubt part of his success. We're thrilled to welcome Chef Salvo into our home, particularly with Italian History Month upon us. Please find my full interview with him on all video and audio platforms of #LittleItalyPodcast, #LittleItalyOfLAPodcast, and #DeborahKobyltLIVE, and invite your friends, too. I'm your host, #DeborahZaraKobylt, and it's my pleasure to welcome you here. @realchefsalvolocastro @casasalvonyc @casasalvorestaurant #italianfood #italianchef #italianamerican #littleItaly

Imagine growing up in a small town in Sicily, dreaming of coming to America to open a restaurant, and surpassing all of your dreams? Chef Salvo Lo Castro did just that, where he began his culinary career at a young age in Sicily and now feeds the world from his NYC Soho restaurant, Casasalvo, considered a truly divine experience for the senses. Perhaps it's because Chef Salvo was formerly the lead chef at the Vatican for Popes John Paul II and Benedict XVI, and now, we can eat like kings, royalty, and the spiritual leaders, too, at his magnificent new eatery. I'm honored to welcome Chef Salvo to our show, sharing not only his experiences in the kitchen, but behind the scenes, too. He's cooked for the likes of Vadimir Putin, the Saudi Royal family, Muammar Gaddafi, Tom Cruise, Robert DeNiro and dozens of other world leaders, presidents, and celebrities. In fact, he's quoted as saying that after a meal, some high-profile guests will surprise him in the kitchen and thank him for a meal well served. Imagine! We'll talk about Chef Salvo's start in the culinary world, and how he ended up cooking at the Vatican after working around the world at top hotels and five-star Michelin restaurants. He says he does not get star-struck, because to him, every guest is treated like family. And no doubt, that's been part of his incredible success, along with his hand-crafted pastas and sauces. Chef Salvo says his ingredients are all fresh or from specialty farms with tradition in mind. He says he combines tradition with taste, and creativity with authenticity. Among his favorite dishes? His mother's meatballs, a recipe he cooks up to this day. For Chef Salvo, owning a restaurant in N.Y. is a dream come true. He first opened three espresso bars in the City which he still checks on each morning before riding down to his restaurant in Soho on his Vespa. He spends 18-hours a day there, which he calls home and his patrons invited guests. No doubt part of his success. We're thrilled to welcome Chef Salvo into our home, particularly with Italian History Month upon us. Please find my full interview with him on all video and audio platforms of #LittleItalyPodcast, #LittleItalyOfLAPodcast, and #DeborahKobyltLIVE, and invite your friends, too. I'm your host, #DeborahZaraKobylt, and it's my pleasure to welcome you here. @realchefsalvolocastro @casasalvonyc @casasalvorestaurant #italianfood #italianchef #italianamerican #littleItaly

Meet Dr. Elefant Yanni, a Swiss psychologist now based in Singapore, who has built a career helping expats and international couples navigate the highs and lows of life abroad. From her first move to Canada, then Korea, and now Singapore, Dr. Yanni shares how each relocation shaped her understanding of relationships, resilience, and the invisible bonds between expats.In this conversation, we dive into the realities of expat life—the loneliness of the “trailing spouse,” the provider complex that can strain couples, and the small daily habits that keep love and family strong when everything around you changes. With practical tips on making friends, cherishing couple time, and knowing when to seek support, this episode is a gentle reminder that while expat life can be challenging, it's also a unique chance to grow, connect, and rediscover yourself.Footnotes

Today, Sun cultural reporter Parker Yamasaki discusses the Denver Restaurant Scene after the Michelin awards were announced. Read more: https://coloradosun.com/2025/09/15/three-denver-restaurants-win-michelin-stars/ See omnystudio.com/listener for privacy information.

In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California.Born in Mexico City, Roberto's journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir.We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you're a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine. What you'll learn from Chef Roberto Alcocer [2:11] Growing up in a traditional Mexican household: smells, flavors, and values that shaped him[6:59] Why were his parents against him becoming a chef[9:03] The pivotal year Roberto Alcocer spent studying culinary arts in France[11:19] Starting out in a now Michelin-starred restaurant—as a teenager[12:14] The moment Roberto Alcocer realized that pressure fuels him, not breaks him[15:05] Precision, pride, and flavor: What Spanish kitchens taught him about finesse[16:35] His belief that fine dining must “surprise and overdeliver” every night[17:03] The contrast between Malva's rustic charm and Valle's refined elegance[17:03] Why Malva is “a table in the farm,” not just farm-to-table[21:52] His strategic pursuit of a Michelin star—and the pressure that follows[22:56] How Roberto Alcocer manages high-stress environments without anger or ego[25:11] The evolving leadership gap: why mentoring Gen Z chefs is different[26:45] His belief that “every chef needs to be a little bit crazy” to succeed[26:56] The unconscious bias against Mexican cuisine in the fine dining world[28:36] Balancing authenticity with elevated expectations in a Michelin setting[30:20] The most important advice he gives to young cooks today[33:52] Why mistakes are the best teachers in a chef's journey[38:50] How he empowers Mexican-American cooks to embrace their cultural heritage[39:04] Roberto's favorite local restaurants to try in San Diego[41:27] His unexpected drink of choice: it's not mezcal[42:45] What he'd tell his younger self if he could go back[45:31] How the pandemic reshaped his outlook on work-life balance Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Roberto Alcocer

The Atlantic Division preview is finally here! Trying to predict this division is absolutely insane work. A big surprise is coming and some fan bases don't want to hear it. Can the Leafs survive without Marner? Can the Bruins bounce back? Will the Red Wings finally make the playoffs? Do not miss a second of this episode... NEW EPISODES EVERY TUESDAY & THURSDAY! Take advantage of everything BetMGM has to offer and be sure to use bonus code NETTERS when signing up to receive up to $1500 in bonus bets if your first bet loses. So next time you're craving something cold, frothy, and packed with unapologetic flavor — crack open a MUG Root Beer. Find MUG Root Beer at your local store or head to https://www.mugrootbeer.com/find-mug to find out how you can get your paws on some MUG and be sure to throw them a follow online, @MUGRootBeer. If you're 21 or older, grab 25% off your first order plus free shipping with code NETTERS at https://indacloud.co That's https://indacloud.co code NETTERS—25% off, free shipping, and snacks suddenly taste like an adult-Michelin star meal. Learn more about your ad choices. Visit megaphone.fm/adchoices

 Connecting the bounty of the vegetable patch with the delights created in the kitchen, Raymont Blanc has embraced the plot to plate principle for over 40 years, growing and cooking at his two-Michelin-starred Le Manoir aux Quat'Saisons in Oxfordshire. The grounds cover 27 acres, including a Japanese tea garden, the incredible potager and an orchard. Join Raymond for a walk around the gardens where he enthuses about his passion for organic growing and cooking with the seasons and shares some recipes too. RB photo credit: Chris Terry and Imogen Cander Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textThe Michelin Brothers didn't just sell tires—they sold a movement.They built maps to encourage people to travel. They fueled behavior before they ever pitched a product. They created so much trust that people assumed the tires had to be just as good.Eventually, they weren't just guiding roads—they were defining culture.From tires... To travel... To the world's most trusted restaurant rating system.This episode unpacks how you can sell more—by pushing less. How to influence behavior, build trust through usefulness, and create lasting impact.

Send us a textPatty Lopez's journey begins in Hialeah. Her love for food and curiosity led her to New York, where she launched her culinary career. Eventually, she made her way to Italy, where fate intervened at a two-Michelin-starred restaurant, introducing her to her husband and business partner, Nunzio Fuschillo. Back in South Florida, Patty worked alongside some of our city's great culinary talents, including at Fort Lauderdale's Valentino's, Michael's Genuine, and Aventura's Bourbon Steak, before co-founding Effe Café in Cooper City — a thriving spot uniquely located inside a gas station. In this episode, Patty reflects on her path, the lessons learned along the way, and the philosophy that drives her approach to running Effe Café.LISTEN HERE or on your favorite podcast platform: AppleSpotifyiHeartradioAmazon MusicAudibleThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

This is  TEASER of a Vintage Selection from 2005The BanterThe Guys talk about their restaurant philosophy and how cultivating a team of people who share your vision is what will sustain you. However, Francis does not share Mark's vision of going to a Cub's game.The ConversationThe Restaurant Guys are thrilled to have Charlie Trotter on the show to talk about excellence, foie gras and a restaurant that he had planned to open in New York that never came to fruition.The Inside TrackThe Guys have been fans of Charlie's for a long time yet did not fully realize their similar attitudes on experiential dining.“ The vision we've had here has been to try to deliver an experience where the food part of it, the service part of it, the wine and beverage part of it, and the ambiance all add up to something greater than the sum of the parts.So with myself as the chef-operator obsessing about food, almost to the point where it's perverse, I still don't even think that food is the most important part of the dining experience,” Charlie Trotter on The Restaurant Guys Podcast 2025 BioCharlie Trotter opened Charlie Trotter's Restaurant in 1987. Twice it received two Michelin stars. He closed it in 2012. Restaurant Charlie in Las Vegas received the Michelin Guide One Star Award. He opened other concepts such as a high-end delicatessen store and a seafood restaurant in Mexico.He received the James Beard Foundation Humanitarian of the Year Award for his philanthropic work.Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter.InfoCharlie's Book (mentioned in the show)Lessons in Excellence from Charlie Trotterby Paul ClarkeGuest Chef Dinner Series at Charlie TWe will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ The Restaurant Guys will be at Southern Smoke Festival on Oct 4 in Houston https://southernsmoke.org/festival/ssf-2025/And the Food & Wine Classic in Charleston Nov 14-16 https://foodandwineclassicincharleston.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Tune into the fourth installment of AJC's latest limited podcast series, Architects of Peace. Go behind the scenes of the decades-long diplomacy and quiet negotiations that made the Abraham Accords possible, bringing Israel, the United Arab Emirates, Bahrain, and later Morocco, together in historic peace agreements.  From cockpits to kitchens to concert halls, the Abraham Accords are inspiring unexpected partnerships. In the fourth episode of AJC's limited series, four “partners of peace” share how these historic agreements are reshaping their lives and work. Hear from El Mehdi Boudra of the Mimouna Association on building people-to-people ties; producer Gili Masami on creating a groundbreaking Israeli–Emirati song; pilot Karim Taissir on flying between Casablanca and Tel Aviv while leading Symphionette, a Moroccan orchestra celebrating Andalusian music; and chef Gal Ben Moshe, the first Israeli chef to ever cook in Dubai on his dream of opening a restaurant in the UAE. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC.  Episode lineup: El Mehdi Boudra (4:00) Gili Masami (11:10) Karim Taissir (16:14) Gal Ben Moshe (21:59) Read the transcript: https://www.ajc.org/news/podcast/partners-of-peace-architects-of-peace-episode-4 Resources: AJC.org/ArchitectsofPeace - Tune in weekly for new episodes. The Abraham Accords, Explained AJC.org/CNME - Find more on AJC's Center for a New Middle East Listen – AJC Podcasts: The Forgotten Exodus  People of the Pod Follow Architects of Peace on your favorite podcast app, and learn more at AJC.org/ArchitectsofPeace You can reach us at: podcasts@ajc.org If you've appreciated this episode, please be sure to tell your friends, and rate and review us on Apple Podcasts or Spotify. Transcript: El Mehdi Boudra: All the stereotypes started like getting out and people want to meet with the other. They wanted to discover the beauty of the diversity of Israel. And this is unique in the region, where you have Arabs Muslims, Arab Christians, Druze, Beta Yisrael, Ashkenazi, Sephardic Jews, Jews from India, from all over the world. This beauty of diversity in Israel is very unique for our region. Manya Brachear Pashman: In September 2020, the world saw what had been years – decades – in the making: landmark peace agreements dubbed the Abraham Accords – normalizing relations between Israel and two Arabian Gulf states, the United Arab Emirates and the Kingdom of Bahrain. Later, in December, they were joined by the Kingdom of Morocco.  Five years later, AJC is pulling back the curtain to meet key individuals who built the trust that led to these breakthroughs and turning the spotlight on some of the results. Introducing: the Architects of Peace. ILTV correspondent: Well, hello, shalom, salaam. For the first time since the historic normalization deal between Israel and the UAE, an Israeli and an Emirati have teamed up to make music. [Ahlan Bik plays] The signs have been everywhere. On stages in Jerusalem and in recording studios in Abu Dhabi. [Camera sounds]. On a catwalk in Tel Aviv during Fashion Week and on the covers of Israeli and Arab magazines. [Kitchen sounds]. In the kitchens of gourmet restaurants where Israeli and Emirati chefs exchanged recipes. Just days after the announcement of the Abraham Accords, Emirati ruler Sheikh Khalifa bin Zayed Al Nahyan formally ended the UAE's nearly 50-year boycott of Israel. Though commerce and cooperation had taken place between the countries under the radar for years, the boycott's official end transformed the fields of water, renewable energy, health, cybersecurity, and tourism.  In 2023, Israel and the UAE signed a Comprehensive Economic Partnership Agreement (CEPA) to advance economic cooperation, and by 2024, commerce between the UAE and Israel grew to $3.2 billion. Trade between Bahrain and Israel surged 740% in one year. As one of the world's most water-stressed countries, Bahrain's Electrical and Water Authority signed an agreement to acquire water desalination technology from Israel's national water company [Mekorot].  Signs of collaboration between Israeli and Arab artists also began to emerge. It was as if a creative energy had been unlocked and a longing to collaborate finally had the freedom to fly. [Airplane take off sounds]. And by the way, people had the freedom to fly too, as commercial airlines sent jets back and forth between Tel Aviv, Casablanca, Abu Dhabi, and Manama.  A gigantic step forward for countries that once did not allow long distance calls to Israel, let alone vacations to the Jewish state. At long last, Israelis, Moroccans, Emiratis, and Bahrainis could finally satisfy their curiosity about one another. This episode features excerpts from four conversations. Not with diplomats or high-level senior officials, but ordinary citizens from the region who have seized opportunities made possible by the Abraham Accords to pursue unprecedented partnerships. For El Medhi Boudra, the Abraham Accords were a dream come true.  As a Muslim college student in 2007 at Al Akhawayn University in Ifrane, Morocco, he founded a group dedicated to preserving and teaching the Jewish heritage of his North African home. El Mehdi knew fostering conversations and friendships would be the only way to counter stereotypes and foster a genuine appreciation for all of Morocco's history, including its once-thriving Jewish community of more than 100,000. Five years later, El Mehdi's efforts flourished into a nonprofit called Mimouna, the name of a Moroccan tradition that falls on the day after Passover, when Jewish and Muslim families gather at each other's homes to enjoy cakes and sweets and celebrate the end of the Passover prohibitions. Together.   El Mehdi Boudra: Our work started in the campus to fill this gap between the old generation who talk with nostalgia about Moroccan Jews, and the young generation who don't know nothing about Moroccan Judaism. Then, in the beginning, we focused only on the preservation and educating and the promotion of Jewish heritage within campuses in Morocco. In 2011, we decided to organize the first conference on the Holocaust in the Arab world. Manya Brachear Pashman: So did the Abraham Accords make any difference in the work you were already doing? I mean, I know Mimouna was already a longtime partner with AJC.  El Mehdi Boudra: With Abraham Accords, we thought bigger. We brought young professionals from Morocco and Israel to work together in certain sectors on challenges that our regions are overcoming. Like environment, climate change, water scarcity and innovation, and bring the best minds that we have in Morocco and in Israel to work together. But we included also other participants from Emirates and Bahrain. This was the first one that we started with.  The second was with AJC. We invited also young professionals from United States and France, which was an opportunity to work globally. Because today, we cannot work alone. We need to borrow power from each other. If we have the same vision and the same values, we need to work together.  In Morocco, we say: one hand don't clap. We need both hands. And this is the strategy that we have been doing with AJC, to bring all the partners to make sure that we can succeed in this mission.  We had another people-to-people initiative. This one is with university students. It's called Youth for MENA. It's with an Israeli organization called Noar. And we try to take advantage of the Abraham Accords to make our work visible, impactful, to make the circle much bigger. Israel is a country that is part of this region. And we can have, Israel can offer good things to our region. It can fight against the challenges that we have in our region. And an Israeli is like an Iraqi. We can work all together and try to build a better future for our region at the end of the day. Manya Brachear Pashman: El Mehdi, when you started this initiative did you encounter pushback from other Moroccans? I mean, I understand the Accords lifted some of the restrictions and opened doors, but did it do anything to change attitudes? Or are there detractors still, to the same degree? El Mehdi Boudra: Before the Abraham Accords, it was more challenging to preserve Moroccan Jewish heritage in Morocco. It was easier. To educate about Holocaust. It was also OK. But to do activities with civil society in Israel, it was very challenging. Because, first of all, there is no embassies or offices between Morocco. Then to travel, there is no direct flights.  There is the stereotypes that people have about you going to Israel. With Abraham Accords, we could do that very freely. Everyone was going to Israel, and more than that, there was becoming like a tendency to go to Israel.  Moroccans, they started wanting to spend their vacation in Tel Aviv. They were asking us as an organization. We told them, we are not a tour guide, but we can help you. They wanted to travel to discover the country.  All the stereotypes started like getting out and people want to meet with other. They wanted to discover the beauty of the diversity of Israel. And this is unique in the region where you have  Arab Muslims, Arab Christians, Druze, Beta Israel, Ashkenazi, Sephardic Jews, Jews from India, from all over the world. This beauty of diversity in Israel is very unique for our region.  And it's not granted in this modern time, as you can see in the region. You can see what happened in Iraq, what's happening in Syria, for minorities. Then you know, this gave us hope, and we need this hope in these dark times. Manya Brachear Pashman: Hm, what do you mean? How does Israel's diversity provide hope for the rest of the Middle East North Africa (MENA) region?  El Mehdi Boudra: Since the MENA region lost its diversity, we lost a lot. It's not the Christians or the Yazidis or the Jews who left the MENA region who are in bad shape. It's the people of the MENA region who are in bad shape because those people, they immigrated to U.S., to Sweden, they have better lives. But who lost is those countries.  Then us as the majority Muslims in the region, we should reach out to those minorities. We should work closely today with all countries, including Israel, to build a better future for our region. There is no choice. And we should do it very soon, because nothing is granted in life.  And we should take this opportunity of the Abraham Accords as a real opportunity for everyone. It's not an opportunity for Israel or the people who want to have relation with Israel. It's an opportunity for everyone, from Yemen to Morocco. Manya Brachear Pashman: Morocco has had diplomatic relations with Israel in the past, right? Did you worry or do you still worry that the Abraham Accords will fall apart as a result of the Israel Hamas War? El Mehdi Boudra: Yes, yes, to tell you the truth, yes. After the 7th of October and things were going worse and worse. We said, the war will finish and it didn't finish. And I thought that probably with the tensions, the protest, will cut again the relations. But Morocco didn't cut those relations. Morocco strengthened those relations with Israel, and also spoke about the Palestinians' cause in the same time.  Which I'm really proud of my government's decisions to not cut those relations, and we hope to strengthen those relations, because now they are not going in a fast dynamic. We want to go back to the first time when things were going very fastly. When United States signed with the Emirates and Bahrain in September 2020, I was hoping that Morocco will be the first, because Morocco had strong relations with Israel. We had direct relations in the 90s and we cut those relations after the Second Intifada in 2000.  We lost those 21 years. But it's not [too] late now. We are working. The 7th of October happened. Morocco is still having relations with Israel. We are still having the Moroccan government and the Israeli government having strong relations together.  Of course, initiatives to people-to-people are less active because of the war. But you know, the war will finish very soon, we hope, and the hostages will go back to their homes, Inshallah, and we will get back to our lives. And this is the time for us as civil society to do stronger work and to make sure that we didn't lose those two years. [Ahlan Bik plays] Manya Brachear Pashman: Just weeks after the White House signing ceremony on September 15, 2020, Israeli music producer Gili Masami posted a music video on YouTube. The video featured a duet between a former winner of Israel's version of The Voice, Elkana Marziano, and Emirati singer Walid Aljasim.  The song's title? Ahlan Bik, an Arabic greeting translated as “Hello, Friend.” In under three weeks, the video had garnered more than 1.1 million views. Gili Masami: When I saw Bibi Netanyahu and Trump sign this contract, the Abraham Accords, I said, ‘Wow!' Because always my dream was to fly to Dubai. And when I saw this, I said, ‘Oh, this is the time to make some project that I already know how to do.' So I thought to make the first historic collaboration between an Israeli singer and an Emirati singer.  We find this production company, and they say, OK. We did this historic collaboration. And the first thing it was that I invite the Emirati people to Israel. They came here. I take them to visit Jerusalem, Tel Aviv, and then I get a call to meet in Gitix Technology Week in the World Trade Center in Dubai. Manya Brachear Pashman: Gitix. That's the Gulf Information Technology Exhibition, one of the world's largest annual tech summits, which met in Dubai that year and invited an Israeli delegation for the first time. Gili Masami: They tell me. ‘Listen, your song, it was big in 200 countries, cover worldwide. We want you to make this show.' I said, OK. We came to Dubai, and then we understand that the production company is the family of Mohammed bin Zayed al Nayhan, the president of UAE. And now we understand why they agree.  The brother of Muhammad bin Zayed Al Nahyan, Sheik Issa Ben Zahid Al Nahyan, he had this production company. This singer, it's his singer. And we say, ‘Wow, we get to this so high level, with the government of Dubai.' And then all the doors opened in Dubai.  And then it was the Corona. 200 countries around the world cover this story but we can't do shows because this Corona issue, but we still did it first. Manya Brachear Pashman: The song Ahlan Bik translates to “Hello, Friend.” It was written by Israeli songwriter Doron Medalie. Can you tell our listeners what it's about? Gili Masami: The song Ahlan Bik, it's this song speak about Ibrihim. Because if we go to the Bible, they are cousins. They are cousins. And you know, because of that, we call this Abraham Accords, because of Avraham. And they are sons of Ishmael. Yishmael. And we are sons of Jacob.  So because of that, we are from back in the days. And this is the real cousins. Saudi Arabia, UAE, Morocco. They are the real ones. And this song speak about this connection. Manya Brachear Pashman: After Morocco joined the Abraham Accords, you also put together a collaboration between Elkana and Moroccan singer Sanaa Mohamed. But your connection to UAE continued. You actually moved to Dubai for a year and opened a production company there. I know you're back in Israel now, but have you kept in touch with people there?   Gili Masami: I have a lot of friends in UAE. A lot of friends. I have a production company in UAE too. But every time we have these problems with this war, so we can do nothing. I was taking a lot of groups to Dubai, making tours, parties, shows, and all this stuff, because this war. So we're still friends.  Manya Brachear Pashman: Given this war, do you ever go back and listen to the song Ahlan Bik for inspiration, for hope?  Gili Masami: I don't look about the thinking that way. These things. I know what I did, and this is enough for me. I did history. This is enough for me. I did [a] good thing. This is enough for me. I did the first collaboration, and this is enough for me. Manya Brachear Pashman: Moroccan pilot and music aficionado Karim Taissir also knows the power of music. In 2016, he reached out to Tom Cohen, the founder and conductor of the Jerusalem Orchestra East & West and invited him to Morocco to conduct Symphonyat, an orchestra of 40 musicians from around the world playing Jewish and Arab music from Morocco's past that often has been neglected.  Karim Taissir: In 2015 I contacted Tom via Facebook because of a story happening in Vietnam. I was in a bar. And this bar, the owner, tried to connect with people. And the concept was a YouTube session connected on the speaker of the bar, and they asked people to put some music on from their countries. So when he asked me, I put something played by Tom [Cohen], it was Moroccan music played by the orchestra of Tom. And people said, ‘Wow.'  And I felt the impact of the music, in terms of even, like the ambassador role. So that gave me the idea. Back in Morocco, I contacted him. I told him, ‘Listen, you are doing great music, especially when it comes to Moroccan music, but I want to do it in Morocco. So are you ready to collaborate? And you should tell me, what do you need to create an orchestra that do this, this excellency of music?'  And I don't know why he replied to my message, because, usually he got lots of message from people all over the world, but it was like that. So from that time, I start to look of musician, of all conditions, asked by Tom, and in 2016 in April, we did one week of rehearsals. This was a residence of musician in Casablanca by Royal Foundation Hiba. And this is how it starts. And from that time, we tried every year to organize concerts. Sometimes we succeed, and sometimes not. Manya Brachear Pashman: I asked this of El Mehdi too, since you were already doing this kind of bridge building Karim, did the Abraham Accords change anything for you? Karim Taissir: In ‘22 we did the great collaboration. It was a fusion between the two orchestras, under the conductor Tom Cohen in Timna desert [National Park], with the presence of many famous people, politician, and was around like more than 4,000 people, and the President Herzog himself was was there, and we had a little chat for that.  And even the program, it was about peace, since there was Moroccan music, Israeli music, Egyptian music, Greek music, Turkish music. And this was very nice, 18 musicians on the stage. Manya Brachear Pashman: Oh, wow. 18 musicians. You know, the number 18, of course, is very significant, meaningful for the Jewish tradition.  So, this was a combination of Israeli musicians, Moroccan musicians, playing music from across the region. Turkey, Greece, Egypt, Israel. What did that mean for you? In other words, what was the symbolism of that collaboration and of that choice of music? Karim Taissir: Listen, to be honest, it wasn't a surprise for me, the success of collaboration, since there was excellent artists from Israel and from Morocco. But more than that, the fact that Moroccan Muslims and other people with Israeli musicians, they work together every concert, rehearsals.  They became friends, and maybe it was the first time for some musicians, especially in Morocco. I'm not talking only about peace, happiness, between people. It's very easy in our case, because it's people to people. Manya Brachear Pashman: How have those friendships held up under the strain of the Israel-Hamas War? Karim Taissir: Since 7th October, me, for example, I'm still in touch with all musicians from Israel, not only musicians, all my friends from Israel to support. To support them, to ask if they are OK. And they appreciate, I guess, because I guess some of them feel even before they have friends from all over the world. But suddenly it's not the case for us, it's more than friendships, and if I don't care about them, which means it's not true friendships. And especially Tom. Tom is more than more than a brother. And we are looking forward very soon to perform in Israel, in Morocco, very soon. Manya Brachear Pashman: So I should clarify for listeners that Symphonyat is not your full-time job. Professionally you are a pilot for Royal Air Maroc. And a week after that concert in Timna National Park in March 2022, Royal Air Maroc launched direct flights between Casablanca and Tel Aviv. Those flights have been suspended during the war, but did you get to fly that route? Karim Taissir: They call me the Israeli guy since I like very much to be there. Because I was kind of ambassador since I was there before, I'm trying always to explain people, when you will be there, you will discover other things. Before 7th of October, I did many, many, many flights as captain, and now we're waiting, not only me, all my colleagues.  Because really, really–me, I've been in Israel since 2016–but all my colleagues, the first time, it was during those flights. And all of them had a really nice time. Not only by the beauty of the Tel Aviv city, but also they discover Israeli people. So we had really, really, very nice memories from that period, and hoping that very soon we will launch flight. Manya Brachear Pashman: Chef Gal Ben Moshe, the first Israeli chef to earn a Michelin Star for his restaurant in Berlin, remembers the day he got the call to speak at Gulfood 2021, a world food festival in Abu Dhabi. That call led to another call, then another, and then another.  Before he knew it, Chef Gal's three-day trip to the United Arab Emirates had blossomed into a 10-day series: of master classes, panel discussions, catered dinners, and an opportunity to open a restaurant in Dubai. Gal Ben Moshe: Like I said, it wasn't just one dinner, it wasn't just a visit. It's basically from February ‘21 to October ‘23 I think I've been more than six, eight times, in the Emirates. Like almost regularly cooking dinners, doing events, doing conferences. And I cooked in the Dubai Expo when it was there. I did the opening event of the Dubai Expo. And a lot of the things that I did there, again, I love the place. I love the people. I got connected to a lot of people that I really, truly miss. Manya Brachear Pashman: When we first connected, you told me that the Abraham Accords was one of your favorite topics. Why? Gal Ben Moshe: I always felt kind of like, connected to it, because I was the first Israeli chef to ever cook in Dubai. And one of the most influential times of my life, basically going there and being there throughout basically everything from the Abraham Accords up to October 7. To a degree that I was supposed to open a restaurant there on the first of November 2023 which, as you probably know, did not happen in the end.  And I love this place. And I love the idea of the Abraham Accords, and I've had a lot of beautiful moments there, and I've met a lot of amazing people there. And, in a way, talking about it is kind of me missing my friends less. Manya Brachear Pashman: So you were originally invited to speak at Gulfood. What topics did you cover and what was the reception like? Gal Ben Moshe: The journalist that interviewed me, he was a great guy, asked me, ‘OK, so, like, where do you want to cook next?' And I said, ‘If you would ask me six months ago, I would say that I would love to cook in Dubai, but it's not possible.' So having this happened, like, anything can happen, right? Like, if you would tell me in June 2020 that I would be cooking in Dubai in February 2021, I'm not sure I was going to believe you. It was very secretive, very fast, very surprising. And I said, ‘Yeah, you know, I would love to cook in Damascus and Beirut, because it's two places that are basically very influential in the culture of what is the Pan-Arabic kitchen of the Levant. So a lot of the food influence, major culinary influence, comes from basically Aleppo, Damascus and Beirut. Basically, this area is the strongest influence on food. A lot of Jordanians are probably going to be insulted by me saying this, but this is very this is like culinary Mecca, in my opinion.'  And I said it, and somebody from the audience shouted: ‘I'm from Beirut! You can stay at my place!' And I was like, it's just amazing. And the funny thing is, and I always talk about it is, you know, I talk about my vegetable suppliers in Berlin and everything in the Syrian chefs and Palestinian chefs and Lebanese chefs that I met in the Emirates that became friends of mine. And I really have this thing as like, I'm gonna say it is that we have so much in common. It's crazy how much we have in common.  You know, we have this war for the past two years with basically everyone around us. But I think that when we take this thing out of context, out of the politics, out of the region, out of this border dispute or religious dispute, or whatever it is, and we meet each other in different country. We have so much in common, and sometimes, I dare say, more than we have in common with ourselves as an Israeli society. And it's crazy how easy it is for me to strike a conversation and get friendly with the Lebanese or with a Palestinian or with the Syrian if I meet them in Berlin or in Dubai or in New York or in London. Manya Brachear Pashman: I should clarify, you run restaurants in Tel Aviv, but the restaurant that earned a Michelin star in 2020 and held on to it for four years, was Prism in Berlin. Tel Aviv was going to be added to the Michelin Guide in December 2023, but that was put on hold after the start of the Israel-Hamas War. Did your time in the Emirates inspire recipes that perhaps landed on your menu at Prism? Gal Ben Moshe: I was approached by a local journalist that wrote cookbooks and he did a special edition cookbook for 50 years for the Emirates. And he wanted me to contribute a recipe. And I did a dish that ended up being a Prism signature dish for a while, of Camel tartar with caviar, quail yolk, grilled onion, and it was served in this buckwheat tortelet. And at the time, it's a concept dish. So basically, the story is this whole story of Dubai. So you have the camel and the caviar, so between the desert and the sea. And then you have the camel, which basically is the nomadic background of Dubai, with the Bedouin culture and everything, and the caviar, which is this luxurious, futuristic–what Dubai is today. And it was really a dish about the Emirates. And I was invited to cook it afterwards in a state dinner, like with very high-end hotel with very high-end guests.  And basically the chef of the hotel, who's a great guy, is like, sending, writing me an email, like, I'm not going to serve camel. I'm not going to serve camel in this meal. And I was like, but it's the whole story. It's the whole thing. He's like, but what's wrong with Wagyu beef? It's like, we're in Dubai. Wagyu beef is very Dubai. And I was like, not in the way that the camel is in that story. Listen, for a chef working there, it's a playground, it's heaven. People there are super curious about food. They're open-minded. And there's great food there. There's a great food scene there, great chefs working there. I think some of the best restaurants in the world are right now there, and it was amazing. Manya Brachear Pashman: There have been other Israeli chefs who opened their restaurants in Dubai before October 7. I know Chef Eyal Shani opened with North Miznon in a Hilton hotel in Dubai. You recently closed Prism, which really was a mom and pop place in Berlin, and you've now opened a hotel restaurant in Prague. Would you still consider opening a kitchen in Dubai? Gal Ben Moshe: I have not given up on the Emirates in any way. Like I've said, I love it there. I love the people there. I love the atmosphere there. I love the idea of being there. I would say that there is complexities, and I understand much better now, in hindsight of these two years. Of why, basically, October 7 meant that much. I live in Berlin for 13 years, and I work with my vegetable suppliers for the past, I would say nine or eight years. They're Palestinians and Syrians and Lebanese and everything.  And even though October 7 happened and everything that's happened afterwards, we're still very close, and I would still define our relationship as very friendly and very positive. The one thing is that, I don't know, but I think it's because we know each other from before. And I don't know if they would have taken the business of an Israeli chef after October 7. So having known me and that I'm not a symbol for them, but I am an individual.  For them it is easier because we're friends, like we worked together, let's say for five years before October 7. It's not going to change our relationship just because October 7 happened. But I think what I do understand is that sometimes our place in the world is different when it comes to becoming symbols. And there are people who don't know me and don't know who I am or what my opinions are, how I view the world, and then I become just a symbol of being an Israeli chef. And then it's you are this, and nothing you can say at that moment changes it.  So I don't think that me opening a restaurant in Dubai before October 7 was a problem. I do understand that an Israeli chef opening a restaurant in Dubai after October 7 was not necessarily a good thing. I can understand how it's perceived as, in the symbolism kind of way, not a good thing. So I think basically, when this war is over, I think that the friendship is there. I think the connection is there. I think the mutual respect and admiration is there. And I think that there is no reason that it can't grow even further. Manya Brachear Pashman: In our next episode, expected to air after the High Holidays, we discuss how the Abraham Accords have held during one of Israel's most challenging times and posit which Arab countries might be next to join the historic pact.  Atara Lakritz is our producer. T.K. Broderick is our sound engineer. Special thanks to Jason Isaacson, Sean Savage, and the entire AJC team for making this series possible.  You can subscribe to Architects of Peace on Apple Podcasts, Spotify, or wherever you listen to podcasts, and you can learn more at AJC.org/ArchitectsofPeace. The views and opinions of our guests don't necessarily reflect the positions of AJC. You can reach us at podcasts@ajc.org. If you've enjoyed this episode, please be sure to spread the word, and hop onto Apple Podcasts or Spotify to rate us and write a review to help more listeners find us. Music Credits: Middle East : ID: 279780040; Composer: Eric Sutherland אלקנה מרציאנו & Waleed Aljasim - אהלן ביכ | Elkana Marziano AHALAN bik أهلاً بيك Moroccan Suite: Item ID: 125557642; Composer: umberto sangiovanni Medley Ana Glibi Biddi Kwitou / Ma Nebra - Symphonyat with Sanaa Marahati - Casablanca - 2022 Middle East: Item ID: 297982529; Composer: Aditya Mystical Middle East: ID: 212471911; Composer: Vicher  

Ben, Woods, and Paul are here for you on a Friar Friday! We start the show with a little foreplay as Woodsy roasts Ben for bailing on him and Paul last night, and we hear about how 4 year old Taylor duped Woods and his wife, and Ben tells us about his Michelin star restaurant experience last night. Then we set the menu for today's show and bring you our Padres Crap-Up as we discuss yesterday's 6-1 loss and the Padres dropping the road series against the Mets. Listen here

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 share effective strategies for restaurant marketing and team engagement. I talk about the importance of aligning team goals with personal motivations and introduce the GWC framework to evaluate whether team members truly understand their role, want to succeed in it, and have the capacity to deliver. I also highlight why consistency in training and communication is so critical for creating a productive environment and achieving lasting results. Takeaways:Most restaurant marketing fails because it's built on guesswork.Get the team excited about goals that move the needle in their lives.Meetings should enroll people in a game worth playing.Procedures don't move people; purpose does.Behavior changes without micromanagement when aligned with purpose.The GWC framework helps assess team alignment.Aligning outcomes with team members' goals fosters motivation.Consistency in training leads to lasting results.Daily reminders can turn ideas into habits.Track one behavior for seven days to see results.Chapters00:00 Introduction to Full Comp and Restaurant Marketing00:57 Engaging Teams with Meaningful Goals02:40 The GWC Framework for Team Alignment05:31 Implementing Consistency for Lasting ResultsIf 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.

This week we're heading down to the world famous, double Michelin star Le Manoir aux Quat'Saisons in deepest Oxfordshire, to speak to chef Raymond Blanc about his ethos towards growing delicious produce, appreciating the soil, and letting veg take centre stage on the plate. From tasty veg to truly enormous ones, Fiona Davison will be telling us about the quirky tradition of giant vegetable growing competitions. And Jenny Laville will be joining us to give us the scoop on what's new for RHS shows in 2026. Host: Gareth Richards Contributors: Raymond Blanc, Jenny Laville, Fiona Davison Links: Simply Raymond Kitchen Garden: Seasonal recipes from my place to yours Malvern Autumn Show RHS Shows and Events

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

The 2025 Michelin Guide has officially dropped and everyone from a seasoned sushi chef to a restaurant that just opened this summer picked up accolades. So, how did our Michelin predictions from last week pan out? Then, as Evergreen reels from the shooting last week, local businesses and a rival school are stepping up to support the community. Host Bree Davies and producers Paul Karolyi and Olivia Jewell Love discuss the latest news, plus respond to listener comments about our recent coverage of the school shooting and the killing of Charlie Kirk.   The Colorado Healing Fund is collecting donations to support shooting victims and needs of the Evergreen community; there is also a GoFundMe for Evergreen shooting survivor Matthew Silverstone. Paul mentioned Don't Name Them, which like “No Notoriety” campaign was founded by families of victims of the Aurora theater shooting. For even more news from around the city, subscribe to our morning newsletter Hey Denver 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 do you think? 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 episode: Arvada Center Denver Botanic Garden Denver Health Window Nation Florence Crittenton Services Cozy Earth - use code COZYDENVER for 40% off best-selling temperature-regulating sheets, apparel, and more Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Diane Michelin is a Canadian watercolour artist whose work is deeply rooted in the spirit and subtleties of fly fishing. Born in Montreal, she now lives on Vancouver Island, British Columbia. Diane draws inspiration from the landscape, water, wildlife, flies, rods and reels, and the human moments that make up the fly-fishing experience. Over her career, she has built a global presence, with her work housed in private collections, fishing lodges, and museums around the world. In this episode of Anchored, Diane offers a personal glimpse into her life and artistic journey, sharing how rivers and reels became her canvas, and how she continues to capture the soul of angling through brush and watercolour. Looking to go deeper with your learning? Come see what we've been working on at AnchoredOutdoors.com. We've built a library of 30 in-depth, sequentially organized Masterclasses taught by past guests of this podcast — and we've watched over 1,000 members grow their confidence and skills on the water. Want to check it out for free? No money down, no strings attached. Just head to anchoredoutdoors.com/premium-insiders/ Anchored listeners can get 10% off their first order with Skwala by using the code “anchored10” at check out. See for yourself at skwalafishing.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Why do some people rise effortlessly while others go unnoticed? Toby E. Stuart, Leo Helzel Distinguished Professor of Business Administration at UC Berkeley's Haas School of Business, joins AJ and Johnny to reveal how social status—not just talent—shapes careers, opportunities, and success. Drawing from decades of research on social networks and status dynamics, Toby explains why recognition compounds like interest, why affiliation often matters more than merit, and how “anointing” can quietly decide who wins in today's winner-take-most world. From Nobel Prizes to Michelin stars to online platforms like Yelp, Stuart uncovers the paradox of prestige: success is as much about who endorses you as what you achieve. He also explores the dark side of status—scams, pressure to maintain it, and the loneliness of reaching the top. If you've ever felt overlooked despite strong results, this episode exposes the hidden rules of the status game and how to finally play it smarter. What to Listen For [00:00:00] Why affiliation and endorsements boost status more than raw merit [00:01:17] The Matthew Effect: small early wins snowball into long-term success [00:03:14] How identity shapes evaluation—Lord Rayleigh's “voodoo science” story [00:06:05] Achieved vs. ascribed status and why both determine outcomes [00:08:32] Algorithms as modern gatekeepers of status [00:13:16] Why “anointers” now include platforms like Instagram, LinkedIn, and Yelp [00:17:26] How status transfers through networks like kinetic energy [00:23:25] The rise (and risk) of gaming the status system [00:27:42] The hamster wheel of high status: pressure, scrutiny, and imposter syndrome [00:33:42] Why authentic friendships become harder at the top [00:40:29] The future of status in the age of AI and algorithms A Word From Our Sponsors Stop being over looked and unlock your X-Factor today at ⁠unlockyourxfactor.com⁠  The very qualities that make you exceptional in your field are working against you socially.  Visit the ⁠artofcharm.com/intel ⁠for a social intelligence assessment and discover exactly what's holding you back. Indulge in affordable luxury with Quince. Upgrade your wardrobe today at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠quince.com/charm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for free shipping and hassle-free returns. Grow your way - with Headway! Get started at ⁠makeheadway.com/CHARM ⁠and use my code CHARM for 25% off. Ready to turn your business idea into reality? Sign up for your $1/month trial at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠shopify.com/charm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Need to hire top talent—fast? Claim your $75 Sponsored Job Credit now at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Indeed.com/charm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. This year, skip breaking a sweat AND breaking the bank. Get your summer savings and shop premium wireless plans at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠mintmobile.com/charm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Save more than fifty percent on term life insurance at ⁠SELECTQUOTE.COM/CHARM⁠ TODAY to get started  Curious about your influence level?  Get your Influence Index Score today! Take this 60-second quiz to find out how your influence stacks up against top performers at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theartofcharm.com/influence⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Episode resources: TobyStuart.com Annointed Check in with AJ and Johnny! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AJ on LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Johnny on LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AJ on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Johnny on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Charm on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Charm on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Charm on TikTok⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices