Podcasts about Michelin

Are friendships with exes a bad idea or a sign of growing up? Journalists Olivia Petter and comedian Rosie Wilby join Nuala McGovern to explore how relationships with ex-partners evolve after a breakup, and why staying in touch can look different in straight and LGBTQ+ communities.Global Leaders for Ending Gender-Based Violence (GBV) dedicated to preventing violence against women and girls have come together to form the All In Coalition. This new group is made up of global leaders and survivor advocates including Harriet Harman, the UK's Special Envoy for Women and Girls, and Tarana Burke, founder of the #MeToo movement. We hear from Dr Emma Fulu, who set this up, and Sima Samar, former Minister for Women's Affairs in Afghanistan.There is new data out today from the charity Surviving Economic Abuse which reveals that 27% of mothers (with children under the age of 18) have experienced economic abuse in the past year. We'll hear more about this common yet often hidden form of abuse and control. Pichaya Soontornyanakij has been named as the world's best female chef by a panel of more than a thousand food and restaurant experts. She's the first Asian women to be awarded this title. Known as Chef Pam, she's also a TV host and culinary judge in her native Thailand. She started out by converting her family home in Bangkok into a restaurant and since then she's gone on to obtain a coveted Michelin star. And all by the age of 36.  Chef Pam joins us from the Thai capital.Presenter: Nuala McGovern Producer: Kirsty Starkey

This interview was recorded for the GOTO Book Club.http://gotopia.tech/bookclubAlex Ewerlöf - Senior Staff Engineer at Volvo Cars & Author of "Reliability Engineering Mindset"Charity Majors - Co-Founder & CTO of honeycomb.io & Co-Author of "Observability Engineering"RESOURCESAlexhttps://bsky.app/profile/alexewerlof.comhttps://www.linkedin.com/in/alexewerlofhttps://www.alexewerlof.comCharityhttps://twitter.com/mipsytipsyhttps://linkedin.com/in/charity-majorshttps://charity.wtfhttps://www.honeycomb.io/blog/slos-are-the-api-for-your-engineering-teamDESCRIPTIONAlex Ewerlöf shares his journey from product engineering to reliability engineering and discusses the practical challenges of implementing Google's SRE practices in real-world companies.He emphasizes the significant gap between Google's idealized SRE approach — which he links to "a fantastic chef's recipe for Michelin-starred restaurants" — and the reality most companies face with limited resources and infrastructure. The discussion covers key topics including the evolution from traditional operations to where engineers own their code in production, the critical importance of choosing SLIs that align with business impact, and how SLOs help set expectations and help the service consumers prepare non-functional requirements.Alex coined the law of 10x per 9 highlighting that reliability isn't free and requires careful cost-benefit analysis.RECOMMENDED BOOKSAlex Ewerlöf • Reliability Engineering Mindset • https://blog.alexewerlof.com/p/remC. Majors, L. Fong-Jones & G. Miranda • Observability Eng. • https://amzn.to/38scbmaC. Majors & L. Campbell • Database Reliability Eng. • https://amzn.to/3ujybdSAlex Hidalgo • Implementing Service Level Objectives • https://amzn.to/4pbWJxwBrian Klaas • Fluke • https://amzn.to/41V1CkoSimler & Hanson • The Elephant in the BrPsst! The Folium Diary has something it wants to tell you - please come a little closer...YOU can change the world - you do it every day. Let's change it for the better, together.Listen on: Apple Podcasts SpotifyBlueskyTwitterInstagramLinkedInFacebookCHANNEL MEMBERSHIP BONUSJoin this channel to get early access to videos & other perks:https://www.youtube.com/channel/UCs_tLP3AiwYKwdUHpltJPuA/joinLooking for a unique learning experience?Attend the next GOTO conference near you! Get your ticket: gotopia.techSUBSCRIBE TO OUR YOUTUBE CHANNEL - new videos posted daily!

Dans cette deuxième partie, on retrouve Giuliano Sperandio au moment où sa vie bascule vraiment dans le métier.C'est un chapitre fait de voyages, d'apprentissages parfois rudes, de rencontres fondatrices et de décisions parfois impulsives — mais toujours guidées par une boussole intérieure très claire : vivre sa vie, pas celle que les autres attendent.On le suit du concours européen au Luxembourg — qu'il gagne presque malgré lui — à Monaco, puis Rome, où il découvre ce qui deviendra sa cuisine : les condiments, les cuissons, les jus, ces « petites touches qui font briller le palais ».On le découvre observateur obsessionnel, mémoriel sur les gestes et les attitudes, mais totalement imperméable à l'idée de reproduire un plat qu'il n'a pas compris.Et puis il y a ces virages qui disent tout de son tempérament :New York et ses cuisines chaotiques, la Suisse, la Grèce avec Nobu, puis ce besoin presque organique d'apprendre les bases françaises, à Paris, quitte à mettre son couple dans la balance.Ce chapitre, c'est le moment où Giuliano se construit un langage : chercher, absorber, décoder, comprendre — et ne jamais faire semblant.Une trajectoire faite « d'envies » plutôt que de plans, de liberté cadrée et d'intuition.Pour découvrir la cuisine de Giuliano Sperandio, c'est par ici !

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Michelin stars have officially been awarded in Philadelphia, and Delicious City has a lot of thoughts… Congrats to everyone who was recognized! Eli, Marisa and Dave share highlights from the ceremony, and name the chefs who they think were overlooked this year. Plus, Sydney Adams and Tom Caruso of Pray Tell Wines bring their playful and classy sips to the studio and let us in on their winemaking process, and what's making their blends resonate here in Philly.  00:00 Marisa is back! 04:29 Pray Tell Wines 12:25 Fishtown vs. Kensington 34:03 Best Bites from New Restaurants 46:58 Michelin Hot Takes: Celebrations, Snubs and more And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: In the mood for fresh, fast and healthy? Then you need to be dialing up the Honeygrow App and ordering your favorite salad or noodles. And if you're a Sriracha lover, Honeygrow has just launched their seasonal Sriracha Tahini Stirfry. Use discount code DCPodcast to get $3 off any order of $20 or more when you order from the Honeygrow app. If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

La provincia de Cádiz , encabeza la incidencia en Andalucía de infecciones respiratorias, como la gripe. Hoy salud activa un plan preventivo que incluye la recomendación de uso de mascarillas en centros sanitarios y residencias. En Jerez hoy se incorporan 11 nuevos autobuses urbanos, lo que permitirá mejoras de frecuencia de 20 minutos. Y en deportes el Cádiz ganó 1 a 2 al Córdoba y escala al sexto puesto de la clasificación, tras romper una racha de 6 partidos sin ganar.Ampliamos estas y otras noticias de la provincia de Cádiz , y en "Crónicas gustativas", el tiempo que dedicamos a nuestra gastronomía, Rafael Morro nos presenta al chef Juan Viu que acaba de lograr una estrella Michelin con su establecimiento "Mare".Escuchar audio

Chef du Taillevent, à Paris depuis 2021, Giuliano Sperandio est aujourd'hui un profil singulier de la haute cuisine française.Longtemps dans l'ombre de Christophe Pelé, il assoit désormais son univers avec une vivacité et une liberté remarquables — une main fine, précise, inspirée, une agilité qui fait vibrer les murs d'une institution historique.Dans ce premier chapitre consacré à Giuliano Sperandio, on remonte à l'origine de tout.Loin du prestige du Taillevent, loin de la vivacité créative qu'on lui connaît aujourd'hui, il y a un enfant de Ligurie — un petit village de 75 âmes, beaucoup de silence, une tristesse très tôt installée, mais aussi une immense bienveillance. Giuliano raconte sans détour cette enfance marquée par l'absence, la dépression, la nourriture comme refuge et cette première image fondatrice : un petit garçon enfermé dans les toilettes de l'école, qui face à une araignée, écrit sur un bout de papier comme une échapattoire qu'il veut être glacier.On découvre aussi la table de ses grands-parents, seul lieu joyeux, généreux, où les pâtes, les viandes, les desserts rythmaient les week-ends.On parle des difficultés de l'adolescence, de son entrée à l'école hôtelière, du premier stage dans un hôtel réputé “dur”, des carottes qu'on doit éplucher comme on ferait une introspection, de la violence de certains gestes en cuisine, et de la manière dont le jeune Giuliano tente de se construire malgré tout.Cette première partie est un récit puissant, brut, d'une grande sensibilité.Et pour comprendre l'homme et le chef qu'il est devenu, il faut commencer là : dans un village de Ligurie, avec un enfant triste et lumineux à la fois, avec cette force singulière qu'il a de transformer les éprevues et les cicatrices en énergie.Pour découvrir la cuisine de Giuliano Sperandio, c'est par ici !

Falamos sobre o jogo da Champions League diante do Club Brugge, campeonato frente ao Estrela da Amadora, e a conquista da seleção no Mundial sub-17. Introdução: 00:00Jogo Sporting x Club Brugge (Champions): 0:25Ambientes em Alvalade: 14:34Destaques x Club Brugge: 20:29Jogo Sporting x Estrela da Amadora (Campeonato): 33:35Mundial sub-17: 39:29Fim: 48:20

Santiago Lastra's story is unlike any other in modern food. Raised in chaos, forged through global kitchens, and shaped by an obsessive drive to master his craft, he built KOL — one of London's most original, Michelin-starred restaurants — by combining Mexican soul with British ingredients.In this conversation, Santiago reveals how adversity, identity, discipline and extreme curiosity shaped both him and his restaurant. This episode is about far more than food — it's about reinvention, resilience, and the psychology behind elite creativity.=============ON THE MENU =============

Velkommen til Bilklubben Podcast, som i denne uge udkommer med Michelin som partner. Dine værter i denne uge er Anders Richter, Christian Grau og Nils Petter Bro.Richter har overvejet at anskaffe sig en bil nr. 2 i forbindelse med ankomsten af barn nr. 3.Pimp my ri.... Øh, NP cruiser i den nye VW ID. 3 GTX FIRE + ICE som er helt sin egen...Grau kørte Mercedes-AMG CLE53 Cabriolet i glat føre og er nu hoppet over i Volvo EX40.I nyhederne vender vi en Sonderwunsch Porsche Cayenne og en ombygget og fuldelektrisk Rolls-Royce Corniche.Auktionsnyt byder på den dyreste nye bil solgt på auktion nogensinde i form af GMA S1 LM.Brevkassen er igen fyldt med spørgsmål fra alle jer lyttere.Verdens sværeste bilquiz har temaet: "Bestsellere".Afsnit 208 er publiceret d. 1. december, 2025.

¿Cómo se vive la gala desde dentro? ¿Qué restaurantes se hicieron con su primera Estrella Michelin? ¿Cuántos restaurantes consiguieron su segunda? ¿Hubo Estrellas Verdes? ¿Y tres Estrellas? ¿Qué vinos se sirvieron en la post-gala? Javi se desplaza a Málaga para vivir la gala desde dentro y habla con muchísima gente tanto antes cómo después del sarao: Dani Carnero (Kaleja), Dani García, Ángel León (Aponiente), María Lo y Eneko de MasterChef, Cristina Cánovas y Diego Aguilar (Palodú), Juan Viu (Mare), Julen Bergantiños (Islares), Mario y Sergio Tofé (Eter), Luis Baselga (Smoked Room), Francis Paniego (Echaurren) y Luis Gutiérrez ⭐ Javi, Adri y Ramón nos hablan de los maravillosos vinos de la DO Somontano (https://dosomontano.com/) Rocío nos habla de los vinos que se bebieron en la fiesta de después Rosa nos trae un gazpacho tostado Y Ramón nos habla de los pitufos malagueños, de los códigos del café y de los espetos.

Podcast ONE: 28 de noviembre de 2025 Descubre cómo la nueva herramienta de compras en ChatGPT puede revolucionar tus compras en línea, los detalles de los procesadores Intel Panther Lake y reflexiones sobre IA en el último episodio de noviembre de OneDigital. ¡No te pierdas este análisis tecnológico! #one_digital #onedigital #HerramientasDeCompra #IntelPantherLake #InteligenciaArtificial #Xochimilco #Tecnología #ViernesNegro2025 #PodcastOneDigital #ResumenOneDigital_28Noviembre2025 Escucha aquí el Podcast ONE: 28 de noviembre de 2025 Resumen del podcast One Digital – 28 de noviembre de 2025 Transmisión en vivo desde São Paulo, Brasil y Ciudad de México. Conducción de Vincent Quezada y Pablo Berruecos. Última emisión de noviembre centrada en herramientas de compras, procesadores Intel y reflexiones sobre inteligencia artificial. Herramienta de investigación de compras en ChatGPT ¿Qué es y cuándo se lanzó? OpenAI presentó una herramienta de investigación de compras integrada en ChatGPT el 24 de noviembre de 2025. Está diseñada para ayudar en búsquedas durante períodos de ofertas masivas como el viernes negro de noviembre. Capacidades principales La herramienta busca precios actualizados en múltiples tiendas, verifica disponibilidad de productos, recopila opiniones de usuarios y proporciona especificaciones técnicas. Según OpenAI, reduce el tiempo de búsqueda comparado con hacerlo manualmente, aunque esta cifra no ha sido validada por terceros independientes. Está disponible para todos los usuarios de Chat GPT, tanto planes gratuitos como de pago, con acceso ilimitado durante la temporada navideña. Cómo usarla: proceso en cinco pasos Paso Acción 1 Inicia sesión en ChatGPT y escribe una pregunta sobre compras específica 2 Define criterios con precisión: presupuesto exacto, características técnicas, marca, opciones de envío 3 Analiza las recomendaciones generadas con comparativas de precios y características 4 Refina los resultados utilizando comandos como “más como este” o “no me interesa” 5 Verifica disponibilidad y precio final en la tienda antes de comprar Consultas de ejemplo efectivas Ejemplo 1 – Teléfono inteligente: “Quiero un teléfono inteligente con cámara de calidad profesional, batería de larga duración y menos de 8,000 pesos. Muéstrame las mejores ofertas del viernes negro de 2025 en México.” Ejemplo 2 – Computadora portátil: “Necesito una computadora portátil para diseño gráfico y juegos profesionales con menos de 15,000 pesos. Compara las mejores opciones del viernes negro de 2025.” Ejemplo 3 – Computadora con especificaciones de transmisión en vivo: “Busco una computadora portátil para transmisiones en vivo con OBS, presupuesto máximo de 20,000 pesos, con opciones de pago en cuotas sin intereses en México. Prioriza procesador Ryzen AI sobre Snapdragon X.” Ventajas documentadas Reduce tiempo de búsqueda manualmente Personaliza recomendaciones según presupuesto y necesidades Genera comparativas lado a lado de características y precios Rastrea ofertas en tiempo real durante períodos de promoción No compartir datos con comercios o vendedores Accesible desde cualquier plan de Chat GPT, incluyendo el gratuito Limitaciones importantes No realiza la compra directa; debes completarla en la tienda recomendada No muestra ofertas exclusivas de membresías especiales como Amazon Prime Precisión variable en categorías muy especializadas La disponibilidad regional limita opciones en algunos países Los precios y disponibilidad pueden cambiar; debe verificarse en la tienda La información puede no estar actualizada en tiempo real Errores comunes a evitar Error Consecuencia Cómo evitarlo No verificar disponibilidad Producto agotado al comprar Revisa stock y precio en la tienda oficial antes de confirmar Confiar en una sola fuente Perder mejores ofertas Compara con Google Shopping, Ideal, Amazon Presupuesto impreciso Sorpresas en costo final Especifica “máximo 5,000 pesos incluyendo envío e impuestos” Ignorar opiniones de usuarios Comprar producto con defectos Solicita “resumen de reseñas recientes” en tu consulta No usar filtros de refinamiento Resultados imprecisos Usa “más como este” o “no me interesa” iterativamente Herramientas alternativas similares Perplexity: Enfocada en búsqueda actualizada; funciona bien para investigación de compras, especialmente versión Plus Google Gemini: Integración con ecosistema Google; menos especializada en compras pero versátil Microsoft Copilot: Búsqueda integrada; acceso a datos en tiempo real You.com: Combinación de búsqueda de tradición actualizada con análisis de inteligencia artificial Diferencia entre procesadores: Snapdragon X versus Ryzen AI Característica Snapdragon X Ryzen AI Computadora gamer tradicional Enfoque principal Eficiencia energética Rendimiento con inteligencia artificial integrada Rendimiento gráfico puro Duración de batería Excelente Buena Limitada Productividad Adecuada Superior Superior Transmisión en vivo (OBS) Limitada sin aceleración Optimizada con aceleración Optimizada con aceleración Juegos modernos Con limitaciones Sin problemas Excelente Ideal para Uso general y portabilidad Profesionales creativos y productividad Jugadores y diseño intensivo Recomendación práctica para presupuesto limitado Para alguien con presupuesto de 20,000 pesos que necesite productividad y transmisión en vivo: Priorizar procesador Ryzen AI en lugar de Snapdragon X, ya que ofrece aceleración específica para transmisión en vivo. Buscar opciones de pago en cuotas sin intereses disponibles en Mercado Libre o Amazon México. Verificar garantía extendida antes de comprar. Opciones de financiamiento en Mercado Libre y Amazon México Durante el viernes negro 2025, tanto Mercado Libre como Amazon México ofrecen múltiples opciones de financiamiento. Es importante verificar directamente en cada tienda según tu tarjeta bancaria, ya que las condiciones varían. Algunos bancos mexicanos como BBVA, Banamex y American Express ofrecen promociones especiales en ambas plataformas. Criterios para seleccionar una tableta con garantía extendida Samsung Galaxy Tab S11 Ultra: permite ampliar garantía hasta 5 años con planes especiales Apple iPad Pro: opciones de Apple Care Plus para extender hasta 3 años Lenovo Tab P11 Pro: ampliación de garantía disponible hasta 3 años Samsung Galaxy Tab A9 Plus: opción económica con garantía estándar de 2 años Nota importante: Verifica que el vendedor sea autorizado y que la garantía sea válida en tu país antes de completar la compra. Procesadores Intel Core Ultra serie 3 (Panther Lake) en México Presentación y contexto Intel presentó los procesadores Core Ultra serie 3 con nombre código Panther Lake en un evento en Ciudad de México el martes anterior al podcast. Esta es la generación más reciente de procesadores móviles de Intel, enfocada en computadoras portátiles. Especificaciones técnicas principales Los procesadores Panther Lake utilizan la litografía de fabricación más avanzada de Intel disponible en la actualidad. La configuración incluye múltiples tipos de núcleos especializados: 4 núcleos de rendimiento para tareas exigentes 8 núcleos de eficiencia para uso general 4 núcleos de bajo consumo para tareas simples Esta estructura permite que el procesador asigne trabajo inteligentemente: escribir correos o navegar usa los núcleos de bajo consumo; actividades más pesadas usan núcleos de eficiencia; solo las tareas más demandantes activan los de rendimiento máximo. Mejoras de rendimiento y eficiencia Comparado con la generación anterior (Lunar Lake), Panther Lake ofrece aproximadamente 50% más rendimiento usando similar cantidad de energía. En comparación con procesadores Arrow Lake, consume aproximadamente 30% menos energía con rendimiento comparable. La unidad de procesamiento de inteligencia artificial integrada alcanza rendimiento de hasta 50 unidades de cómputo especializadas. La unidad gráfica integrada alcanza hasta 120 unidades de cómputo en su configuración máxima, permitiendo que usuarios de computadoras portátiles jueguen sin necesidad de tarjeta gráfica adicional. Capacidades de memoria A diferencia de la generación anterior, permite configuraciones flexibles: Hasta 96 gigabytes de memoria rápida de bajo consumo (LPDDR5X) Hasta 128 gigabytes de memoria estándar (DDR5) Velocidades de hasta 9,600 megatransferencias por segundo en configuración de bajo consumo Conectividad e interfaces Hasta cuatro puertos Thunderbolt 4 12 líneas PCIe (8 generación 4 y 4 generación 5) Procesador de imagen dedicado para tareas multimedia Motor de visualización mejorado Penetración en México Intel presentó datos indicando que México ha mostrado interés notable en computadoras con inteligencia artificial. La adopción de computadoras Intel Core Ultra ha crecido en la región comparado con otros mercados latinoamericanos. Disponibilidad esperada Los procesadores Panther Lake inicialmente estarán disponibles principalmente en computadoras portátiles. La disponibilidad comercial específica no fue anunciada durante la presentación. Casos de uso recomendados Creadores de contenido que editan video o realizan transmisiones en vivo Diseñadores gráficos y profesionales de multimedia Usuarios que desean jugar sin invertir en componentes adicionales costosos Profesionales que requieren portabilidad sin sacrificar rendimiento Desarrolladores que necesitan ejecutar modelos de inteligencia artificial localmente Coatlicue será una súper-computadora pública impulsada por el gobierno de México, que se planea construir en aproximadamente 24 meses. Tendrá alrededor de 15 000 GPUs, organizadas en miles de procesadores trabajando en paralelo. Eso equivale, en términos prácticos, a unas 375 000–400 000 computadoras convencionales operando simultáneamente. Alcanzará una potencia estimada de 314 petaflops (314 mil billones de operaciones por segundo).Procesará grandes volúmenes de datos para investigación científica, modelados ambientales, climatología, agua, energía, salud, entre otros. Experiencia en restaurante Baldío, Arca Tierra, Sonos y chinampas de Xochimilco Contexto general Después del evento de Intel, Pablo Berruecos fue invitado a visitar el restaurante Baldío y una operación de agricultura tradicional en Xochimilco, Ciudad de México. Esta fue una experiencia complementaria al programa, tocando temas de sustentabilidad más que de tecnología directa. Sobre Baldío Baldío es un restaurante ubicado en la zona de La Condesa, Ciudad de México, que cuenta con una estrella Michelin. Su filosofía se centra en no desperdiciar alimentos y utilizar ingredientes locales cultivados a menos de 15 kilómetros de distancia. En lugar de importar vegetales de Estados Unidos u otros estados que requieren procesos extensos de refrigeración y distribución, el restaurante obtiene sus productos directamente de huertos cercanos. Esto garantiza mayor frescura y reduce la huella ambiental. Sistema de cultivo en chinampas El restaurante forma parte de un ecosistema de agricultura urbana que utiliza chinampas, un método prehispánico de cultivo en zonas lacustres. Las chinampas son terrenos construidos manualmente con troncos y mallas que retienen tierra fértil sobre agua. El lodo del fondo de los lagos, rico en materia orgánica descompuesta, se extrae manualmente y se coloca sobre las chinampas, enriqueciendo constantemente el suelo para cultivo. Proyectos de recuperación Más allá de mantener chinampas en operación, existe un proyecto de recuperación de terrenos abandonados en Xochimilco. Cuando un suelo está desaprovechado por largo tiempo, pierde propiedades esenciales y puede tardar hasta 6 años en recuperar su capacidad productiva. Un problema particular es que algunas chinampas han sido convertidas en campos de fútbol, transformando tierra potencialmente productiva en espacios recreativos. Esto representa un uso ineficiente de terreno que podría alimentar a parte significativa de la población. Biodiversidad del ecosistema El área de Xochimilco alberga fauna acuática y migratoria, incluyendo garzas, pelícanos y patos. Los atardeceres y amaneceres en la zona ofrecen condiciones visuales particulares, con la bruma entre árboles creando colores notables. Una especie invasora problemática es una planta acuática que no es nativa de la zona y se reproduce rápidamente, bloqueando entrada de luz solar y afectando el ecosistema acuático local. Importancia cultural y potencial turístico Xochimilco representa una zona de importancia cultural e histórica para México. Con eventos deportivos internacionales cercanos, el área tiene potencial como destino turístico, lo que hace importante mantener y recuperar estas zonas en condiciones óptimas. Reflexiones sobre inteligencia artificial y productividad Problemas de confiabilidad en ChatGPT Durante la discusión, se identificaron problemas consistentes con la confiabilidad de ChatGPT para trabajo profesional. Aunque la herramienta puede generar contenido inicial útil, frecuentemente contiene errores que requieren revisión exhaustiva. Un problema técnico documentado fue el sobrecalentamiento de computadoras durante tareas aparentemente simples. Al solicitar formateo de texto de 4 a 5 párrafos con instrucciones específicas, el ventilador se activa agresivamente, el navegador se congela durante 10 a 15 minutos, y en casos extremos se ofrece la opción de cerrar la pestaña por consumo excesivo de recursos. Este comportamiento contradice la promesa de aumento de productividad, ya que el tiempo ahorrado en generación inicial se pierde en revisión, corrección de errores y espera durante congelamientos. Saturación de memoria Acumular múltiples conversaciones en ChatGPT causa saturación gradual de memoria disponible. El sistema periódicamente indica que no hay espacio suficiente, requiriendo limpieza manual. La recomendación práctica es usar el mismo chat para categorías específicas de tareas en lugar de crear decenas de chats para temas relacionados. Una vez completada una conversación, se debe eliminar para liberar espacio. Modelo comercial similar a servicios anteriores Se mencionó paralelismo con la evolución de Google Fotos. Este servicio inicialmente ofrecía almacenamiento gratuito ilimitado, generando dependencia masiva. Posteriormente, Google comenzó a cobrar por almacenamiento adicional, forzando a millones de usuarios a pagar. Existe preocupación de que un modelo similar pueda desarrollarse con Chat GPT y herramientas de inteligencia artificial similares, donde el acceso gratuito se restringe gradualmente y los precios de planes pagos aumentan. Consideraciones de seguridad y privacidad Se discutió la percepción de mayor riesgo al usar inteligencia artificial de empresas chinas versus occidentales. Sin embargo, se argumentó que los mismos riesgos de privacidad existen en todas las plataformas, independientemente de origen. Las protecciones de privacidad prometidas por cualquier empresa no son garantías absolutas. Los usuarios de cualquier plataforma corren riesgos similares en términos de recolección y uso de datos. Especialización de herramientas diferentes No existe una herramienta de inteligencia artificial universal óptima para todos los casos. Diferentes sistemas están diseñados para propósitos específicos: ChatGPT: principalmente conversación y resolución de dudas generales Claude: redacción literaria y textos extensos con coherencia narrativa Google Gemini: versatilidad con integración en ecosistema Google Herramientas especializadas: gráficos, estadísticas, fotografía Usuarios profesionales necesitan familiarizarse con múltiples plataformas en lugar de depender exclusivamente de una. Alternativas emergentes Más allá de ChatGPT, herramientas como Gemini de Google están realizando avances para competir en capacidades. También existen alternativas como LeChat y DeepSeek con diferentes enfoque según caso de uso. Formato y estructura del programa El podcast One Digital transmite cada viernes de 4 a 6 de la tarde en horario de México, completamente en vivo desde São Paulo, Brasil y Ciudad de México, con transmisión simultánea en Facebook, Instagram y YouTube. Los episodios combinan demostración práctica de herramientas, análisis técnico detallado y reflexiones sobre impacto de tecnología en vida cotidiana. El formato es accesible para audiencias de diferentes niveles de conocimiento técnico. También comentamos temas relevantes como el lanzamiento del nuevo reloj de ORIS y su Pop Up en La Roma. El lanzamiento gratuito de Affinity de Canva para diseñadores. Huawei Talent Summit 2025 y HONOR Talents Global Design Awards 2025. Conclusión del episodio El episodio del 28 de noviembre representa el último viernes de este mes, con tono reflexivo sobre los ciclos que cierran. El programa agradece a la audiencia que constituye la comunidad de lectores, jugadores y creadores que participan en la experiencia digital. La metáfora central es cerrar ventanas para abrir el porvenir, preparándose para escribir el siguiente capítulo. El compromiso es continuar explorando tecnología cada viernes, manteniendo la curiosidad como motor de avance. El cargo Podcast ONE: 28 de noviembre de 2025 apareció primero en OneDigital.

Los chefs latinoamericanos están tocando el cielo con un aumento significativo de estrellas Michelin y una creciente presencia en los rankings globales que reconocen la creatividad de la región. En la edición 2025 de "Los 50 Mejores Restaurantes del Mundo", diez son latinoamericanos. Aunque la gastronomía peruana y mexicana siguen dominando, la ecuatoriana comienza a ganar terreno. Nos acompaña el chef ecuatoriano Raúl Meza, quien acaba de abrir en París su restaurante Le Vertueux, El Virtuoso.

Addison by William Bradley is the OG of this local three Michelin star dining thing, and Jordan and Max have travelled to Del Mar once again to dine and sit with Will to talk the past, present, and future of California gastronomy in the Caramel Valley. And it's all chef collabs, an Addison makeover is coming soon, the one ingredient, the best season, calling everyone chef, temperatue changes, the story of eggs and rice, cheesy nicknames, Max the inspector, Jordan knows a thing or two, and William's ultimate goal.

This week on The LA Food Podcast, Luca welcomes back Nancy DaSilva, co-host of Compliments to the Chef, certified New Yorker, and our official ambassador from LA's louder, older, and more globally hyped culinary sibling: New York City.We kick things off with a Thanksgiving ice-breaker before diving straight into the State of Dining in NYC. Is the vibe doom, boom, or mellow in-between? Nancy walks us through the restaurant openings shaping 2025, the spots she loves, the ones that let her down, and the trends taking over New York—while we compare them to LA's little-gem-salad, Bub-and-Grandma's-bread era.We also get into the NY food-media moment: the new critics at The New York Times, the rise of Feed Me and J. Lee's podcast, and what it means for how diners discover restaurants. Then it's Michelin time—what shocked Nancy in the 2025 Guide, how New Yorkers actually use it, and how it stacks up to LA's still-evolving Michelin culture.From impossible New York reservations to Blackbird's traction on both coasts, we break down how people are actually eating, booking and talking about restaurants right now. And yes, Nancy finally answers the question every Angeleno secretly wants to know: In 2025, does New York respect LA dining?Then we close with a special Chef's Kiss / Big Miss lightning round featuring:• turkey prices soaring 70%• Meadow Lane, NYC's new luxury-grocery fever dream• the rise of $945 caviar advent calendars• Bukayo Saka's deranged childhood breakfastIf you love restaurant culture, food media, LA vs NY banter, or just need a Thanksgiving distraction, this one is for you.

Chaque vendredi, en bonus du podcast CHEFS D'ENTEPRISE-S. David et Adrien Pitard, opening planner et fondateur de la société Entrée, partagent des conseils pour aider les futur·e·s restaurateur·rice·s à transformer leur idée en projet solide.Dans cet épisode, une question fréquente : faut-il prendre un expert-comptable dès le début ou attendre d'avoir du chiffre d'affaires ?

Cette semaine dans CHEFS D'ENTREPRISE-S, on reçoit un acteur clé du paysage gastronomique… mais qui n'est ni chef, ni restaurateur : Damien Rodière, directeur général de TheFork France.Un épisode passionnant pour comprendre comment s'est bâtie la plateforme qui accompagne des millions d'utilisateurs et des dizaines de milliers de restaurateurs chaque mois.Damien parle avec précision de la mission de son entreprise — « aider quelqu'un à trouver le bon restaurant, au bon moment » — et de ce que cela implique en termes d'avis, de photos, d'inspiration, de lisibilité et de relation avec les professionnels. Et il raconte aussi ses débuts et la manière dont sa vision et sa mission ont évolués.Il revient aussi sur les débuts parfois hésitants des restaurateurs face aux avis, sur la nécessité de rendre l'information “digeste” et utile, sur l'accompagnement terrain… mais, comme toujours dans CHEFS, on explore aussi l'histoire derrière la fonction.On découvre ainsi un parcours étonnant :un enfant de Dax élevé autour de la table familiale, un jeune homme qui cherche sa voie, qui passe par l'ingénierie, un stage dans les vignes du Nebraska, un autre dans les antennes télécoms, puis la tech, puis le conseil…avant de trouver, presque sans l'avoir anticipé, l'entreprise dans laquelle toutes ses compétences prennent sens : TheFork.Vous passez volontairement des entretiens d'embauche pour jauger de votre envie de garder votre emploi? Lui si et ça fait partie de ces tips de dirigeants pour justement trouver du sens au quotidien...Un échange clair, humain, concret — qui dit beaucoup de la nouvelle génération de dirigeants dans le monde de la food et de la tech !

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 break down a problem I see all the time in our industry: identity drift. When your purpose, priorities, and daily practices stop lining up, the entire business starts to wobble. I walk through the identity compass and show how it helps you get centered again so you can make decisions that actually move the restaurant forward. If you feel pulled in a hundred directions or unsure why your growth has stalled, this conversation will help you refocus on what matters and clear out the noise holding you back.  TakeawaysYour purpose isn't a tagline. It's a compass for every decision.Priorities reveal your real beliefs; budgets and calendars are your true mission statements.What you invest in is what you believe.The real mission statements are lived through repetition.Burnout isn't caused by effort, it's caused by confusion.Alignment gives your effort direction.Start by writing your restaurant's one line purpose.Audit your spending to match your purpose.Add a branch head question for pre-shift lineups.Eliminate one tactic that isn't serving your compass.Chapters00:00 Introduction to Full Comp and AI Toolkit01:55 Understanding Identity Drift in Restaurants05:45 The Identity Compass: Purpose, Priority, and Practice07:34 Practical Steps for Realignment and ImprovementIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

The animated classic about an adorbs rat chef… spent nearly 7 years in the oven. Director Brad Bird (THE IRON GIANT) and producer Brad Lewis (ANTZ) tell Rico the whole multi-course saga, including gut-busting tales of Michelin-starred “research” meals that were so good they hurt.Just in time for holiday eat-a-thons, the award-winning MUBI Podcast is back and celebrating its tenth season with a four-course serving of stories about food on film. Titled "A Feast For The Eyes," the season digs into the ways filmmakers use food to provoke hunger, thought, nausea, political action...and sometimes all the above.Joining host Rico Gagliano is a sampler platter of luminaries from the film and culinary world, including directors Brad Bird (RATATOUILLE), Mira Nair (MONSOON WEDDING), and David Gelb (JIRO DREAMS OF SUSHI), former New York Times food writer Alison Roman, and more. Gluttons for great cinema stories can start chowing down on episodes weekly, starting Thanksgiving Day.Let's Eat! Food and Film collection is now streaming on MUBI globally. Subscribe to NOTEBOOK, MUBI's biannual print magazine, at mubi.com/magazine to get the food-themed Issue 8. To stream some of the films we've covered on the podcast, check out the collection Featured on the MUBI Podcast. Availability of films varies depending on your country.MUBI is a global streaming service, production company and film distributor dedicated to elevating great cinema. MUBI makes, acquires, curates, and champions extraordinary films, connecting them to audiences all over the world. A place to discover ambitious new films and singular voices, from iconic directors to emerging auteurs. Each carefully chosen by MUBI's curators.

When husband-and-wife chefs Perfecte Rocher and Alia Rocher took over the storied Ranch House, they didn't just reopen a restaurant — they resurrected a legacy. On this episode of Ojai Talk of the Town, we sit down with the Rocher couple to explore their journey from international fine-dining kitchens, through a four-star stint with their former Seattle restaurant, to planting roots in Ojai's beloved 15,000-square-foot garden at 102 Besant Road. The Santa Barbara Independent+2805foodie+2Perfecte — born in the citrus-hills outside Valencia, Spain — brings a chef's wild curiosity and a punk-rock spirit forged in Michelin-rated kitchens around the globe. The Rochers at the Ranch House+1 Alia, formerly a marine biologist, found in food and hospitality a new calling — one rooted in sustainability, warmth, and storytelling. The Rochers at the Ranch House+1 Together they re-imagined The Ranch House not as a nostalgia trip, but as a living, breathing culinary and communal space. montecitojournal.net+1In our conversation, the Rochers reflect on their inspirations — from their global travels and technical training, to artistic influences like the legendary chef Ferran Adrià and the path-breaking food critic Jonathan Gold. (Perfecte was selected for an intense ‘stage' among 2,000 applicants — a formative career moment that reshaped his approach to cooking.)We also dive into what dining looks like under their stewardship: al-fresco tasting menus guided by the seasons, recipes built from local produce and foraged ingredients, and a garden-first ethos that honors both the land and the social roots of our community. The Rochers at the Ranch House+2exploretock.com+2Whether you're a longtime Ojai resident curious about the new Ranch House, a culinary traveler dreaming of a garden dinner under the stars, or someone drawn to stories about reinvention, tradition and creative risk — this episode brings you the voices behind one of Ojai's most talked-about restaurants.Note: We did not talk about Johnny Blitz and the Dead Boys, Helen and Alan Hooker's bridge skills or the idiosyncracies of top chefs.Press play, and let's walk the garden paths with Perfecte and Alia — where every course is a story, and every table tells a new one. Check out their website for more insight into their new approach to an old favorite ... https://www.therochersrh.com/

Ellen Chamberlain joins Holly Whitfield to walk through what a week in The Daily Memphian's food section looks like and her favorite food stories so far this year.

In the Condé Nast Traveler's 2025 Readers' Choice Awards, the magazine praises Chicago's long-established culinary strength, from fine-dining giants like Alinea and Oriole to standout Italian and Michelin-starred Filipino cuisine. Finishing ahead of Chicago for best food cities in America are Oakland at Number-1, New Orleans at Number-2, and Milwaukee at Number-3.

In the Condé Nast Traveler's 2025 Readers' Choice Awards, the magazine praises Chicago's long-established culinary strength, from fine-dining giants like Alinea and Oriole to standout Italian and Michelin-starred Filipino cuisine. Finishing ahead of Chicago for best food cities in America are Oakland at Number-1, New Orleans at Number-2, and Milwaukee at Number-3.

Pour la première fois, CHEFS propose un hors-série : Le Noël des Chefs.Pendant un mois, chaque jeudi, jusqu'à Noël, un grand nom de la gastronomie revient sur ses souvenirs d'enfance, les fêtes, les premiers gestes, ces moments qui ont façonné son rapport au goût… et, bien souvent, sa vocation !Pour ouvrir cette collection, un invité rare, un chef immense : Éric Frechon.Trois étoiles, Meilleur Ouvrier de France, figure majeure de la cuisine française, un chef reconnu mais plutôt discret.Dans cet épisode, il replonge dans sa Normandie natale :• les Noëls en famille, autour des produits simples et frais,• les marchés, le jardin, la cuisine du grand-père,• ce premier « vrai » repas de réveillon qu'il prépare à quinze ans — huîtres chaudes comprises, servies fièrement pour l'occasion,• et cette envie très tôt ancrée : être indépendant, travailler, trouver sa voie.En filigrane, c'est la naissance d'un chef que l'on découvre : l'envie de faire plaisir, le goût du travail, la fierté de bien faire… qui ont contribué à construire un artisan, puis un chef, puis une référence.Un épisode intime, sensible, rare — un retour aux sources qui ouvre magnifiquement cette série dédiée à l'esprit de Noël!Pour retrouver l'univers d'Éric Frechon c'est par ici !

In the Condé Nast Traveler's 2025 Readers' Choice Awards, the magazine praises Chicago's long-established culinary strength, from fine-dining giants like Alinea and Oriole to standout Italian and Michelin-starred Filipino cuisine. Finishing ahead of Chicago for best food cities in America are Oakland at Number-1, New Orleans at Number-2, and Milwaukee at Number-3.

Jaime and Matt connect with long-time Boston chef Chris Coombs to talk about the recent designations issued by the Michelin Guide in Boston. The chefs dive into the reason the guide came to Boston, its impact on food tourism and what chefs in the city do next.

Quatre restaurants catalans aconsegueixen la segona estrella Michelin: s

Edgar Hita tiene un día de esos en los que habla de dinero, de trabajo, de premios... Con Luismi Pérez nos planteamos esta duda: '¿son ovnis o son nubes? Repasamos la prensa, la actualidad deportiva y nos dentemos en la contraportada. Cerramos con Adriana Mourelos y un grabófono en el que hay de todo actualidad, política y gastronomía. 

Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Cha McCoy, author of the new book Wine Pairing for the People. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Cha McCoy's terrific new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Which one of Cha's wine and food pairings might receive the most pushback from traditionalists? What does cultural terroir mean? How do cultural factors influence a country's wine preferences and the wine styles it produces? Why does Brazil's vibrant culture make sparkling wine such a natural fit? What are foodways, and how does the journey of ingredients and dishes inform the cultural connections between food and wine pairings across continents? How did Cha navigate pairing wines for Senegalese dishes when her formal training had not prepared her for those flavours? Why does Cha recommend rich, aromatic white wines for onion and garlic-heavy dishes? How did tasting local drinks expand Cha's wine vocabulary and approach to wine education for diverse audiences? Why did Cha create her own flavour wheel that included references and descriptors that differ from traditional industry flavour wheels? How can building a personal flavour wheel help drinkers trust their own palates and avoid feeling intimidated by industry jargon? What change would Cha make to wine education to make it more globally inclusive?   Key Takeaways Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? You'll see Peri Peri often, and you're nowhere near South Africa, which says a lot about foodways. That act of tracing it back is the foodways. Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? The flavour wheel is commonly used in beginner wine classes to help folks navigate deductive tasting. Why would I start throwing in references that I don't use and smell often? Let's say saffron, turmeric, these are spices that are in my spice cabinet because I cook with them. I find them in wine, even though the WSET vocabulary doesn't use them. You can build your own flavour wheel. How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? Visiting Turkey and Morocc, made Cha understand their drinking culture. Knowing what that background is helps her explain wines that were… I can translate this wine, knowing that fact about them, or in a restaurant that I know, or a chef making a dish that's related to this. I wanted to stay away from using vocabularies that is not, you know, if I'm talking to my demographic, I know where they're from, and I know what they're drinking, or I know what they're eating. And so when you are traveling, immersed in fruits and juices, different ways that you can have that. And now it adds to your own lexicon.     About Cha McCoy Cha McCoy, MBA, is an entrepreneur, educator, event producer, and author. As a certified sommelier with the Court of Master Sommeliers, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first retail space, The Communion Wine & Spirits. The dinner series was profiled in Food & Wine, and Cha was named one of Wine Enthusiast's 40 Under 40. Her work continues through her highly anticipated book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, available now for pre-order and scheduled for release in November. Cha has held coveted positions such as Cherry Bombe Magazine's first beverage director, the head of beverage for the Charleston Wine + Food Festival, and a sommelier at a Michelin-starred restaurant in Portugal and John Fraser Restaurant in New York.         To learn more, visit https://www.nataliemaclean.com/365.

Have you noticed the trend for Japanese and other Asian cuisines featured in many restaurants? Michelin guide listed restaurant, Kojin 2.0, is just one of them. Chef owner Pedro Mederos talks with Linda Gassenheimer about this cuisine style. And we're getting into the holiday spirit with the Mistletoe and Martini event at Deering Bay Estate in Miami. If you're in the area, visit this amazing piece of Miami history.   Jacqueline Coleman gives us her holiday gift ideas beyond just a bottle of wine. 

Morse code transcription: vvv vvv Hunter syndrome Boy with rare condition amazes doctors after world first gene therapy Andrew Mountbatten Windsor Council to debate street name change in Carrickfergus Girl, 13, released after murder arrest as woman who died named Has anyone seen Cole A familys search for missing teenager Royal Navy intercepts two Russian ships in English Channel Princess of Wales calls for end to stigma around addiction Prostate cancer symptoms and treatment What to check for First Australian female chef to win a Michelin star dies, aged 62 Budget 2025 What can nervous businesses expect from the Budget David Cameron Former prime minister reveals he had prostate cancer

Morse code transcription: vvv vvv Prostate cancer symptoms and treatment What to check for First Australian female chef to win a Michelin star dies, aged 62 Andrew Mountbatten Windsor Council to debate street name change in Carrickfergus David Cameron Former prime minister reveals he had prostate cancer Hunter syndrome Boy with rare condition amazes doctors after world first gene therapy Girl, 13, released after murder arrest as woman who died named Budget 2025 What can nervous businesses expect from the Budget Royal Navy intercepts two Russian ships in English Channel Has anyone seen Cole A familys search for missing teenager Princess of Wales calls for end to stigma around addiction

Morse code transcription: vvv vvv Prostate cancer symptoms and treatment What to check for Princess of Wales calls for end to stigma around addiction Budget 2025 What can nervous businesses expect from the Budget Hunter syndrome Boy with rare condition amazes doctors after world first gene therapy Royal Navy intercepts two Russian ships in English Channel First Australian female chef to win a Michelin star dies, aged 62 Girl, 13, released after murder arrest as woman who died named Has anyone seen Cole A familys search for missing teenager David Cameron Former prime minister reveals he had prostate cancer Andrew Mountbatten Windsor Council to debate street name change in Carrickfergus

Morse code transcription: vvv vvv Budget 2025 What can nervous businesses expect from the Budget Prostate cancer symptoms and treatment What to check for Girl, 13, released after murder arrest as woman who died named First Australian female chef to win a Michelin star dies, aged 62 Hunter syndrome Boy with rare condition amazes doctors after world first gene therapy Has anyone seen Cole A familys search for missing teenager David Cameron Former prime minister reveals he had prostate cancer Royal Navy intercepts two Russian ships in English Channel Andrew Mountbatten Windsor Council to debate street name change in Carrickfergus Princess of Wales calls for end to stigma around addiction

This week, Jason is joined by bestselling author, chef, and digital creator, Jake Cohen! Jake has become one of the most recognizable culinary voices of his generation, building an empire at the intersection of food, culture and social media. Jake has used his creativity to turn recipes into a thriving brand. His cookbooks Jew-ish, I Could Nosh, and his recent release Dinner Party Animal became instant bestsellers - earning praise for blending nostalgia with modern flavor, and for celebrating heritage beyond food. Jake is a master of brand strategy. Through his Wake and Jake platform, he has launched partnerships with major brands, developed original media content, and positioned himself as a culinary entrepreneur, redefining what it means to build a kitchen brand in a digital age.  Jake Cohen dives into his unconventional career path—jumping from the Culinary Institute of America into a 3-star Michelin kitchen, navigating low-paying editorial roles, test kitchens, and even a year as a Time Out New York food critic—all while staying true to himself and chasing an end goal he couldn't yet fully see. He breaks down the realities of making ends meet, the differences between editorial and commercial shoots, how labor impacts the way he approaches dining out, and why maintaining a healthy relationship with social media matters. Jake opens up about his first cookbook pitch getting rejected, the surprising cost of cookbook photography, taking creative control of his team after book one, nearly joining a culinary hype house, and his “don't put all your eggs in one basket” philosophy. He also shares how his Hulu show Jake Makes It Easy came together, when he knew he had the makings of a reality star, the power of word-of-mouth momentum, and closes with rapid fire questions. Jake reveals all this and so much more in another episode you can't afford to miss! Host: Jason Tartick Co-Host: David Arduin Audio: John Gurney Guest: Jake Cohen Stay connected with the Trading Secrets Podcast!  Instagram: @tradingsecretspodcast  Youtube: Trading Secrets Facebook: Join the Group  All Access: Free 30-Day Trial  Trading Secrets Steals & Deals! Prolon: We've all set health goals—lose weight, exercise more, eat better—but without a plan, they often fade. That's where Prolon comes in. Prolon offers an injection-free way to lose weight and burn fat while protecting lean muscle - and maintain results. In just five days, it activates fasting pathways to support metabolic health and rejuvenate cells—all while letting you enjoy real food. For a limited time, Prolon is offering listeners 15% off sitewide plus a $40 bonus gift when you subscribe to their 5-Day Program! Just visit ProlonLife.com/TRADINGSECRETS to claim your 15% discount and your bonus gift. Function Health: The holidays can take a lot out of you—late nights, travel, endless to-do lists. You might push through, but your body feels every bit of it. Function helps you explore how stress may affect key health markers inside your body. Function is a near-360 view to see what's happening in your body, and my first 1000 followers get a $100 credit toward their membership. Visit www.functionhealth.com/TRADINGSECRETS or use gift code TRADINGSECRETS100 at sign up to own your health Booking.com: If your vacation rental isn't listed on Booking.com, it could be invisible to millions of travelers searching the platform. Don't miss out on consistent bookings and global reach. Head over to Booking.com and start your listing today. Get Seen. Get Booked on Booking.com Upwork: Instead of spending weeks sorting through random resumes, Upwork Business Plus sends a curated shortlist of expert talent to your inbox in hours. Trusted, top-rated freelancers vetted for skills and reliability.... and rehired by businesses like yours. When you spend $1,000 on Upwork Business Plus, you'll get $500 in credit. Go to Upwork.com/SAVE now and claim the offer before 12/31/2025.

This week, we sit down with Bailey Sullivan, executive chef of Monteverde Restaurant & Pastificio and a Top Chef: Destination Canada finalist, who seemed almost pre-programmed for a life in restaurants: raised at Goldyburgers, her family's Forest Park burger joint, and glued to Food Network and Top Chef as a teen. She walks us through a career that runs from early gigs at Noodles & Company and Black Dog Gelato to a formative internship at two-Michelin-starred Acadia, ramen battles at Yusho Logan Square, a trial by fire at Parachute, and an eight-plus-year climb through every rung of Monteverde's kitchen ladder before taking the top job. Along the way, we talk: what Top Chef doesn't show you, no-heroes kitchen culture, fugazi tiramisu, and so much more. 

V dnešním díle se podíváme na zoubek novému průvodci Michelin pro Českou republiku. Kdo podle nás dostane hvězdu? Kdo by ji dostat měl? A kdo se dostane do sálu, když se budou hvězdy 11. prosince v Mariánských lázních udělovat? Dozvíte se v dnešním díle!

Send us a message with this link, we would love to hear from you. Standard message rates may apply.Clear guidance on benefits, risks, and how the FDA's label changes shift conversations in the exam room about HRTNikki's Corner• Philly's first Michelin stars and what the tiers mean• Flying taxis in Dubai • A cold case solved by college criminology studentsLearning • What HRT is, routes of therapy, and who benefits• Reframing WHI-era fears with age and timing data• FDA label changes and clinical implications• Contraindications and safer use considerations• Women's health bias and the cost of not listening• Practical steps for shared decisions with cliniciansReferencesThe 2022 Hormone Therapy Position Statement of the North American Menopause Society. Menopause (New York, N.Y.). 2022;29(7):767-794. doi:10.1097/GME.0000000000002028.Management of Menopausal Symptoms: A Review. Crandall CJ, Mehta JM, Manson JE. JAMA. 2023;329(5):405-420. doi:10.1001/jama.2022.24140.Hormone Therapy for Postmenopausal Women. Pinkerton JV. The New England Journal of Medicine. 2020;382(5):446-455. doi:10.1056/NEJMcp1714787.Hormone Therapy for the Primary Prevention of Chronic Conditions in Postmenopausal Women: US Preventive Services Task Force Recommendation Statement. Grossman DC, Curry SJ, Owens DK, et al. JAMA. 2017;318(22):2224-2233. doi:10.1001/jama.2017.18261.Hormone Therapy for the Primary Prevention of Chronic Conditions in Postmenopausal Persons: Updated Evidence Report and Systematic Review for the US Preventive Services Task Force. Gartlehner G, Patel SV, Reddy S, et al. JAMA. 2022;328(17):1747-1765. doi:10.1001/jama.2022.18324.Hormone Therapy in the Postmenopausal Years: Considering Benefits and Risks in Clinical Practice. Genazzani AR, Monteleone P, Giannini A, Simoncini T. Human Reproduction Update. 2021;27(6):1115-1150. doi:10.1093/humupd/dmab026.Hormone Therapy in Menopause: Concepts, Controversies, and Approach to Treatment. Flores VA, Pal L, Manson JE. Endocrine Reviews. 2021;42(6):720-752. doi:10.1210/endrev/bnab011.The Women's Health Initiative Randomized Trials and Clinical Practice: A Review. Manson JE, Crandall CJ, Rossouw JE, et al. JAMA. 2024;331(20):1748-1760. doi:10.1001/jama.2024.6542.Hormone Therapy for the Primary Prevention of Chronic Conditions in Postmenopausal Persons: US Preventive Services Task Force Recommendation Statement. Mangione CM, Barry MJ, NicSupport the showSubscribe to Our Newsletter! Production and Content: Edward Delesky, MD & Nicole Aruffo, RNArtwork: Olivia Pawlowski

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SEPTA's regional rail inspections are ongoing. The city's new executive order reserves a percentage of city contracts for small local businesses. A study revealed 153,000 Pennsylvania children lack health insurance. A 2017 double murder in Maple Shade, NJ, involving Nazir Hamid, was revisited. Philadelphia restaurants received Michelin star recognition, and the Upper Darby School District's marching band won both state and national championships. 2:08-SEPTA 6:58-City Council 12:57- Child Healthcare 18:47- Maple Shade murders 24:31- Michelin stars 30:37- Upper Darby School marching band 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

This week Erin and Brennan get the worst job that a million girls would DIE for: second assistant to Miranda Priestly. They deal with getting Michelin-quality steak in 15 minutes, eating a cube of cheese when they feel light headed, and generally giving up carbs because they have been fat-shamed by Stanley Tucci. We really agree that ALL of Andy's friends suck except for Doug (JUSTICE FOR CLOSETED-DOUG!!). I mean, Nate moans most of the movie, Lily thinks it's funny to try and get her friend fired, but Doug is there to be supportive and totally understands why she needs to go to Paris Fashion Week! (To get with Christian Thompson, pretty boy editor-manager-freelance-writer-dude. [Actually, we don't know what he does but he's hot so who cares]). At the end of the day, will Miranda slightly smile or purse her lips at us? We fear the latter. 

Danielle FinchFounder & CEOEquerahttps://adventuretravelmarketing.com/guest/danielle-finch/Mission-driven and people-centered leader with 10+ years of experience driving global initiatives in operations, product, and project management. Passionate about creating scalable solutions that improve lives and strengthen communities, combining strategic execution with empathy-led leadership. Proven track record of mobilizing teams, fostering collaboration across diverse stakeholders, and delivering measurable social and organizational impact through innovation, inclusion, and sustainable growth.SummaryIn this episode of the Big World Made Small podcast, host Jason Elkins speaks with Danielle Finch, founder and CEO of Equera, a SaaS platform that promotes community-based tourism. Danielle shares her journey from a childhood influenced by international students to her first travels abroad, her education in business and sociology, and her corporate experiences at Michelin. She discusses the challenges of moving to Berlin during the pandemic, the importance of vulnerability in adapting to new cultures, and her insights on customer experience in the travel industry. Danielle's story is one of passion, purpose, and the desire to make the world feel smaller through meaningful connections. In this conversation, Danielle shares her journey of discovering her purpose through literature and personal experiences, emphasizing the importance of community-based tourism and equity in the travel industry. She discusses her transition from a corporate job to entrepreneurship, the challenges of building a community-based tourism platform, and the complexities of volunteerism. Danielle highlights the need for professionalization in community-based tourism and the importance of mentorship and support in her entrepreneurial journey.TakeawaysEquera is a SaaS platform for community-based tourism.Danielle's childhood experiences shaped her passion for travel.International students influenced Danielle's worldview.Her first trip abroad was to Kenya at age 22.Danielle studied business and sociology at Purdue University.She transitioned from corporate roles to focus on customer experience.Moving to Berlin during the pandemic was challenging but rewarding.Vulnerability is key when adapting to a new culture.Working at Michelin taught her about digital transformation.Danielle's current role focuses on enhancing customer experience in travel. Everyone has a purpose that needs to be uncovered.Using technology for social impact is crucial.Community-based tourism can empower local communities.Quitting a stable job can lead to fulfilling opportunities.Traveling can provide valuable insights into community needs.Professionalizing community-based tourism is essential for growth.Volunteerism should be approached with equality in mind.Building trust is key in community-based tourism.The tourism industry needs to focus on local ownership.Mentorship is invaluable for entrepreneurs. Learn more about Big World Made Small Adventure Travel Marketing and join our private community to get episode updates, special access to our guests, and exclusive adventure travel offers on our website.

小資族如何用少少的錢慢慢累積財富？財經電台工作的小資主持人們，耳濡目染、從不同派系學習後的實操投資經驗，瞭解應對不同局勢的投資心法，超真實的賺錢賠錢故事！ 收聽葳葳主持的「荷包求生指南」▸ ▸ https://sofm.pse.is/8egelh -- 全台南最多分店、最齊全物件，在地團隊懂台南，也懂你的需求。 不管是買屋、賣屋，還是從築夢到圓夢， 房子的大小事，交給台南住商，讓你更安心。 了解更多：https://sofm.pse.is/8e3tdx －－－－以上為 SoundOn 動態廣告－－－－ 我們開啟了Sound On 的贊助功能，如果有想請我們喝杯咖啡或珍奶，可以點下面的連結！ https://pay.soundon.fm/podcasts/112408a9-c6cc-4d1d-8184-79ba568bb13c

We're back with our Friday News Roundup, as host Trenae Nuri and executive producer Matt Katz dissect the week that was: Mayor Parker's signature housing initiative is on ice, Sen. John Fetterman is home from the hospital and back to selling (or not selling) his book, the restaurant Laurel won a Michelin nod but then closed, and restaurateur Stephen Starr got snubbed by the Michelin Guide and then critiqued by Inquirer restaurant critic, Craig Laban, for his new Rittenhouse Square spot, Borromoni.  Our Friday news roundups are powered by great local journalism:  One of Philadelphia's Michelin-recommended restaurants will be closing for good on Friday Stephen Starr's Borromini should be a showstopper. Instead, it's a shrug. John Fetterman's Memoir Is As Low-Effort As His Senate Tenure Legislation would let City Council members stay in office while running for Congress   Funding for Mayor Cherelle Parker's H.O.M.E. initiative will be delayed until next year Philly Housing Authority plans to lay off almost 300 workers in 2026 Get Philly news & events in your inbox with our newsletter: Hey Philly Call or text us: 215-259-8170 We're also on Instagram: @citycastphilly And don't forget—you can support this show and get great perks by becoming a City Cast Philly Neighbor at membership.citycast.fm. Learn more about the sponsors of this episode: Art Star Simply Eloped  Advertise on the podcast or in the newsletter: citycast.fm/advertise

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into one of the toughest parts of leadership: firing. I explain why it isn't a failure but a form of maintenance that protects your team, culture, and long-term success. You'll learn how to identify performance issues early, make fair and informed decisions, and create a system that supports accountability without losing empathy.  TakeawaysFiring should be seen as maintenance, not failure.Keeping mediocre managers can be more costly than firing them.Performance management is about diagnosing issues before dismissing employees.Not every performance problem is a people problem; sometimes it's about systems.Clarity, capability, and care are key factors in employee performance.Firing protects standards and culture, not just punishes individuals.Every firing should lead to a review and improvement of systems.Documenting what broke helps prevent future issues.Refining roles is more important than simply refilling them.Share insights about firing practices to help others in similar situations.Chapters00:00 Introduction to Restaurant Success Strategies01:02 Understanding Employee Performance Management05:44 Implementing Effective Firing PracticesIf 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.

Boston finally getting some recognition in the restaurant scene with awards handed out by Michelin in the New England Nightly News.

Tonight in the Headlines: some fears of the Bruins leveling out during their road trip that starts tonight and re-ranking the 2024 NFL QB draft class after Michael Penix Jr.'s injury. Then, a big step for the restaurant scene in Boston thanks to Michelin in the New England Nightly News. And, rather than prep for his next UNC game, Bill Belichick showed his support for Jordon in her big cheerleading return.

Three stars for Philly! The international Michelin Guide for the first time has rated restaurants in our city, and in a gala at the Kimmel Center this week, the winners were announced. Three Philadelphia restaurants won a single Michelin star each, ten more moderately priced spots were awarded a Bib Gourmand, and 21 additional places were recognized as recommended destinations. Who won? Who got snubbed? Who won but shouldn't have? And what does this all mean for Philly's restaurant scene? Host Trenae Nuri, producer Abby Fritz, and executive producer Matt Katz dig in.  Read the full Michelin Guide here.  Get Philly news & events in your inbox with our newsletter: Hey Philly Call or text us: 215-259-8170 We're also on Instagram: @citycastphilly You can support this show and get great perks by becoming a City Cast Philly Neighbor at membership.citycast.fm. Learn more about the sponsors of this episode: University of Pennsylvania Art Star Simply Eloped  Advertise on the podcast or in the newsletter: citycast.fm/advertise

Fashion designer Peter Som joins us to talk about his new cookbook Family Style, the Cantonese grandmother who taught him that food is love, and why entertaining should feel effortless. Plus: char siu bacon cheeseburgers, quick scallion pancakes, and an apple cake that will become your new holiday staple. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Breaking news! Mason Thames hiccups. Or something! We're not sure. Zedd's zedding, the Shib Sibs are sibbing and David Duchovny is showing his tush! E.J. Lagasse is a nepo chef who got his dad two Michelin stars, Ruby Rose lashes out at Sydney Sweeney (over Christy!) and Blair Underwood's has six bison. The Sun does some reporting on a Mormon Wife, Ana de Armas is strolling with a new hunk (and so is Emrata), Mariah the Scientist is pregnant and Rita Ora wore a cool dress. Call 619.WHO.THEM to leave questions, comments & concerns, and we may play your call on a future episode. Support us and get a ton of bonus content over on ⁠⁠⁠⁠⁠⁠⁠Patreon.com/WhoWeekly⁠⁠⁠⁠⁠⁠⁠. 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