Podcasts about Michelin

Evan LeRoy is a Co-Owner at LeRoy and Lewis in Austin, TX. Evan was featured on the show back in 2018 for episode 582. Back then, LeRoy and Lewis was a food truck that began in 2017, a year prior. The brick and mortar LeRoy and Lewis opened in February of 2024. This year, the restaurant won a Michelin star!  Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Today's gues recommends:  Toast Sling Guest contact info:  Instagram: @evanleroybbq Instagram: @leroyandlewis YouTube: https://www.youtube.com/@ChudsBbq YouTube: https://www.youtube.com/@LeRoyandLewisBBQ Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

When Chef Jake Potashnick opened Feld, it stirred controversy among Chicago's culinary insiders -- some critics called the plating sparse, the seasoning “too European”, and the concept overly cerebral. But even as a first-time owner-operator, Potashnick leaned into his global experience -- from Michelin-starred kitchens in Tokyo, Berlin, and Sweden -- and a philosophy rooted in deep relationships with farmers and diners alike. Rather than retreat, he listened, adapted, and refined. Now, Feld is one of Chicago's most distinctive tasting menus, known for its immersive 30-course format, transparent sourcing, and ever-evolving narrative. He joins us in the studio to talk about taking criticism seriously without losing creative voice, how Feld became a relationship-to-table experience, the importance of listening, and so much more.

Direction l'Alsace, Kaysersberg, un village situé sur la Route des Vins, non loin de Colmar entre montagnes et forêts. C'est ici que se trouve Le Chambard, maison gastronomique tenue par Patricia et Olivier Nasti, Meilleur Ouvrier de France et chef doublement étoilé au Guide Michelin.Ce couple a fait de ce lieu bien plus qu'un restaurant : autour de sa table principale, le chef a développé un ensemble cohérent qui inclut une winstub alsacienne, une boulangerie et une chocolaterie. L'ensemble forme un écosystème culinaire qui s'inscrit pleinement dans le territoire.Son approche célèbre la cuisine du gibier, qu'il travaille toute l'année par conviction, mais aussi sur une maîtrise technique remarquable et un ancrage local affirmé. Au-delà de la chasse, son travail explore les ressources naturelles environnantes, allant des produits de la forêt aux poissons d'eau douce, avec une attention marquée de choix affirmés sur les fumages ou les acidités notamment.Il faut voir l'inventivité de certains plats dont ce formidable omble chevalier immergée sous nos yeux dans une cire d'abille chaude duquel il sera extrait quelque minutes plus tard quand elle aura durcie... Souvenir d'un tartare de cerf, d'une anguille laquée qu'il faut voir pour savoir, d'un (pré)dessert révélant la délicatesse d'un mieil de chataigner à tomber...Dans cet épisode, il est question de son parcours, de son lien au terroir alsacien, de sa vision de la cuisine, mais aussi de la manière dont il a structuré son établissement pour en faire un lieu complet, accueillant différents publics, dans une logique d'excellence de partage et de transmission.Vous entrez ici dans une maison, et elle est habitée... Merveilleusement vivante !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Elképzelni sem tudták, ki fizet azért, hogy Dánszentmiklóson aludjon. Most a Michelin-csillag a céljuk "Örülhetek, hogy nem kellett amputálni a kezemet" – egy macskaharapásból lett a baj Marcus Rashford minden megtesz, hogy a Barcelonához szerződjön A foci új szupercsapata most világbajnok lehet Alig lesz olyan nap a jövő héten, amikor nem kell viharoktól tartanunk A további adásainkat keresd a podcast.hirstart.hu oldalunkon.

Elképzelni sem tudták, ki fizet azért, hogy Dánszentmiklóson aludjon. Most a Michelin-csillag a céljuk "Örülhetek, hogy nem kellett amputálni a kezemet" – egy macskaharapásból lett a baj Marcus Rashford minden megtesz, hogy a Barcelonához szerződjön A foci új szupercsapata most világbajnok lehet Alig lesz olyan nap a jövő héten, amikor nem kell viharoktól tartanunk A további adásainkat keresd a podcast.hirstart.hu oldalunkon.

A Mission Born from the AmazonNicolas's journey began with a first-hand experience in Bolivia, where he witnessed the environmental impact of industrial meat production and deforestation. This planted the seed for a mission-driven career focused on sustainable food. After stints in both corporate and nonprofit sectors, he became convinced that cell-cultivated meat could offer a breakthrough solution - if it could deliver on taste, scale, and affordability.From Foie Gras to the Future of FoodInstead of competing immediately with commodity meats, Gourmey launched with cultivated foie gras - a premium, high-margin product that addressed a real market gap due to supply chain volatility and regulation. This choice allowed the company to prove the viability of its tech without having to undercut traditional meat prices from the outset. By addressing an underserved culinary segment, Gourmey established credibility with chefs and customers alike.Scaling with Purpose and PrecisionGourmey has raised over €60 million and grown to a team of 50+ people. Nicolas emphasized the importance of working with mission-aligned investors who understand the long road of deep tech development. With their latest cost analysis showing production prices as low as €5-€7 per kilo, the company is entering a new phase where cultivated meat could move beyond fine dining into broader markets. This opens the door to massive potential impact in the $2 trillion meat industry.Chefs, Consumers, and the Power of TasteConsumer acceptance is rising, even before widespread availability. Gourmey's strategy includes launching in forward-looking markets like Singapore and collaborating with Michelin-starred chefs to drive trust and desirability. Nicolas believes chefs are the ultimate tastemakers who can help shift public perception - from skepticism to curiosity - by letting flavor lead the way.What's Next: Global Expansion and Series BGourmey is currently raising a Series B round to fund its next milestones: regulatory approvals, commercialization in key global markets, and the expansion of its product range beyond foie gras and duck to other poultry and meat types. With a lean approach and efficient tech, the company aims to prove its model without the capital-heavy burden of massive infrastructure builds. Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

A Note from James:So Chef Curtis Duffy—he's won Michelin Stars, a James Beard Award. He's been on Netflix's Iron Chef, was a judge on Top Chef season 21, and he's even shown up in The Bear. He runs the Chicago restaurants Ever and Grace, and he wrote this incredible memoir called Fireproof: Memoir of a Chef.I could list all the accolades, but what really got me was his story—it's one of the most intense and heartbreaking I've ever read. The kind of story that stops you in your tracks. We talk about all of it—the trauma he lived through, the discipline he built, and what it takes to truly be great at anything. If you're chasing excellence in any part of your life, this episode will hit hard.Episode Description:James sits down with acclaimed chef Curtis Duffy for a raw and powerful conversation that goes far beyond the kitchen. From the trauma of losing both parents in a murder-suicide to earning multiple Michelin stars, Duffy shares the personal and professional disciplines that shaped his life. This isn't just a story about food—it's about resilience, focus, and the high cost of mastery. Whether you're building a business, learning a craft, or rebuilding your life, Curtis's story offers something rare: clarity on what it really takes.What You'll Learn:The difference between discipline and motivation—and why only one sustains greatness.How Curtis transformed personal tragedy into a lifelong drive for excellence.What separates a 2-star Michelin restaurant from a 3-star—and why consistency matters more than you think.Practical ways to develop expertise, even in everyday tasks (like boiling an egg).The importance of emotional control and quiet leadership in high-pressure environments.Timestamped Chapters:[00:00] Intro: Why Curtis Duffy's story matters[01:45] Chef vs. metalhead: Black Sabbath and personal intensity[04:50] The family tragedy that shaped everything[10:30] Processing the unimaginable: police, negotiation, and aftermath[13:00] What Curtis wishes he had heard from his mother[15:45] Breaking the cycle of abuse[19:00] Leadership in the kitchen: discipline, not yelling[22:00] Hiring red flags and building the right team[26:00] The value of obsession and sacrifice[30:00] Curtis's first spark of culinary creativity[32:00] What makes great chefs great[34:00] The science of boiling an egg—and why it matters[36:30] Developing "chunks" of expertise over decades[38:00] Talent vs. skill: what really wins[41:00] The role of discipline and why most people stop short[43:00] Going from chef to restaurateur and media personality[47:30] The pressure of competition shows vs. real kitchens[49:00] How to train consistency into a restaurant culture[52:00] Where restaurants are headed next[53:00] James gets BLT advice from a Michelin-starred chef[56:00] What makes a perfect baguette—and why most are awful[58:00] Final thoughts and how to connect with CurtisAdditional Resources:

What does it take to raise Florida's best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he's pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida's food future.Mentioned in this episode:Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aujourd'hui, direction la Bretagne, à Saint-Georges-de-Reintembault (Ille-et-Vilaine), pour découvrir un duo inspirant : Lénaïck Geffroy, en cuisine, et Louise Lefebvre, en salle… et aussi au jardin ! Ensemble, elles ont créé l'Auberge des filles en bottes, un lieu bucolique: une table, un gîte, un potager et un verger.Après plusieurs années de formation pour Lénaïck, notamment chez Florent Ladeyn, et un parcours de maraîchère pour Louise, après bien des voyages réalisés à deux, elles ont décidé de s'installer à la campagne pour bâtir un projet à leur image : local, engagé, joyeux… et exigeant.Dans cet épisode, elles nous racontent comment :on lance une auberge à la campagne en 2025,on trouve l'équilibre entre cuisine, maraîchage, accueil et gestion,on fait vivre un sourcing ultra local,et surtout… comment on reste droites dans ses bottes ;)

Zarah berichtet live von der Preisverleihung des kuckuck Award 2025 - dem Schwarzwald-Genuss Award! Schwarzwaldtypische Gastronomie und Gastlichkeit, kreative Kochkunst, innovative Genuss-Konzepte und modernes, nachhaltiges Erlebnis-Ambiente – im Schwarzwald geht das gut zusammen: Das belegen die insgesamt sieben Preisträger der sieben Kategorien des Schwarzwald Genuss-Awards „kuckuck 25“, die am 30. Juni 2025 im Rahmen eines Galaabends im Europa-Park Erlebnis Resort ausgezeichnet wurden.

Marketing im Kopf - ein Podcast von Luis Binder In dieser Folge wird über verschiedene Unternehmen gesprochen, da Markennamen genannt werden, handelt es sich um UNBEZAHLTE WERBUNG!In dieser Folge: In der heutigen Podcast Folge von Marketing im Kopf ist Dominik Fisch zu Gast. Dominik ist mit über 1,3 Millionen Followern der größte deutsche Automotive-Creator und Geschäftsführer der Agentur Social Attention. Social Attention arbeitet mit Kunden wie Henkel, Michelin, Autoscout24, Lidl, Nikon und vielen vielen weiteren. In der heutigen Folge sprechen wir über seinen Weg vom Auto-Fan zum erfolgreichen Creator. Wir reden darüber, warum TikTok sein Gamechanger war, warum bezahlte Werbung schlechten Content nicht rettet und was Unternehmen tun müssen, damit man ihnen wirklich zuhören will.____________________________________________Hier kannst du Dominik erreichen: Linkedin: ⁠⁠https://www.linkedin.com/in/dominikfisch/Webseite: https://dominikfisch.de____________________________________________Unternehmen: Social Attention Webseite: ⁠⁠⁠⁠https://socialattention.deSocial Attention Newsletter: https://preview.mailerlite.io/forms/1134407/159341537104233681/share____________________________________________Über den Podcast: In dem Podcast Marketing im Kopf soll es um die Frage gehen, was notwendig ist, um ein Produkt oder eine Dienstleistung gut vermarkten zu können und was für grundsätzliche Strategien verfolgt und ganz leicht umgesetzt werden können. Egal, ob du selbst im Bereich Marketing arbeitest, oder, ob du dich einfach nur für das Thema interessierst, in diesem Marketing-Podcast lernst du alle Grundlagen und Strategien, die aktuell im Marketing verwendet werden. ____________________________________________Vernetz dich gerne auf LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/luisbinder/⁠ ⁠⁠⁠⁠⁠⁠⁠Instagram: ⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/marketingimkopf/⁠⁠⁠⁠⁠⁠⁠Du hast Fragen, Anregungen oder Ideen? Melde dich unter: marketingimkopf@gmail.com Die Website zum Podcast findest du hier. [⁠⁠⁠https://bit.ly/2WN7tH5⁠⁠⁠]

In this episode of Big Blend Radio's "Food, Wine & Travel" Show with the International Food, Wine & Travel Writers Association (IFWTWA), travel writer Scott Kendall shares highlights from his journey through Reims, the heart of France's Champagne region. From visiting historic champagne houses and attending educational tastings to savoring an unforgettable meal at the Michelin-starred Arbane Restaurant, Scott talks about the region's rich history, its unique winemaking traditions, and the value of cultural connections while traveling. Scott Kendall is a Texas-based travel writer, photographer, and videographer. He's the editor of PlayStayEat.com and has been published in EuropeUpClose, Epicurean Traveler, Food Wine Travel Magazine, and more. Visit his site: https://playstayeat.com  - Read Scott's article: https://blendradioandtv.com/listing/reims-fabulous-champagne-houses-and-dining-at-michelin-starred-arbane-restaurant/  - Learn more about IFWTWA: https://ifwtwa.org  - Subscribe to the show: https://food-wine-travel.podbean.com  - Explore more Big Blend shows: https://www.podbean.com/podcast-network/bigblendradionetwork 

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I tackle the current state of SEO and why traditional strategies can be both expensive and ineffective. Instead, I share a smarter approach I call “SEO jacking”—a method that boosts visibility by partnering with established local media and influencers. It's all about giving restaurant owners practical, actionable ways to build their online presence without relying on costly SEO tactics.  Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.SEO is often seen as too expensive or exhausting.Traditional SEO is slow, expensive, and unreliable.Partnering with top-ranking sites is more effective than outranking them.SEO jacking boosts credibility and visibility quickly.Media folks are more likely to write about you after a great experience.Crafting win-win pitches is essential for collaboration.Google wants trusted sources, so borrow their credibility.Visibility can be achieved faster than traditional blogging methods.Chapters00:00 Introduction to Full Comp and Profitability Masterclass01:48 The Relevance of SEO in the Restaurant Industry05:36 SEO Jacking: A New Approach to VisibilityIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Our guest is Kyle Connaughton, who is the chef/owner of SingleThread https://singlethreadfarms.com/ in California. SingleThread is a very unique farm, restaurant, and inn, which has earned numerous accolades since its opening in 2016, including three Michelin stars, three Michelin keys and a Michelin Green Star, which recognizes the outstanding sustainability at the farm managed by Kyle's wife and co-owner Katina Connaughton. Kyle began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city, followed by training at top restaurants, such as Spago Beverly Hills, The Dining Room at Ritz-Carlton and A.O.C. Then he moved to Japan and cooked for the famed French chef Michel Bras, as well as at traditional Japanese restaurants. On top of these diverse experiences, he also worked at the highly innovative restaurant The Fat Duck in the U.K. as the Head Chef of Research & Development. In this episode, we will discuss how Kyle fell in love with Japanese cuisine at a very young age, how his global experiences formed his unique culinary philosophy and style, the fascinating concept of SingleThread, the idea of Omotenashi that Kyle highly values and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Michelin star is one of the highest accolades in the culinary world — yet Las Vegas, despite its ever-evolving food scene, hasn't seen the Michelin Guide return since 2009. In the absence of that global benchmark, local voices have stepped in. The Las Vegas Review-Journal's newly released list of the top 100 restaurants of 2025 aims to spotlight the city's culinary talent. Restaurant reporter Johnathan L. Wright joins co-host Sarah Lohman to explore how restaurants are rated, how they decide what's “best,” and whether these rankings still hold meaning in today's food culture. Learn more about the sponsors of this July 10th episode: Nevada Shakespeare Fest Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textIn this exceptional episode, I welcome Yves de Launay, Executive Vice President of the Americas for Château Angélus, one of the most prestigious wine estates in Saint-Émilion, Bordeaux. With a resume that includes Cheval Blanc, Krug, Dom Pérignon, and Cartier, Yves brings a wealth of luxury industry expertise to this deep-dive into Bordeaux's Right Bank.We explore the fascinating multi-generational legacy of Château Angélus, led today by Stéphanie de Boüard-Rivoal, only the third woman to run the estate in 250 years. Yves shares insights into the château's visionary expansion into hospitality—including Michelin-recognized restaurants—and discusses how sustainability, Cabernet Franc-forward winemaking, and the limestone-clay terroir of Saint-Émilion shape the estate's elegant and age-worthy wines.Other standout moments:Why Château Angélus withdrew from the Grand Cru Classé A classification in 2022The story behind the iconic three-bell logo and its spiritual originsHow Château Angélus is marketing fine Bordeaux to new generationsTackling wine counterfeits and navigating U.S. allocationsPersonal favorites from South Florida's fine dining sceneWhether you're a Bordeaux collector, fine wine investor, or simply love a Right Bank masterpiece, this episode uncorks insider access to one of the world's most revered estates.Listen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms:InstagramTwitterYouTubeTikTokFacebookThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Season 7 comes to a close with more sausage chat than we possibly expected.  Nick and Angela are joined by British actress Sophie Turner for our final episode of the season. Sophie's career began on the cult fantasy show Game of Thrones where she played the steely Sansa Stark. Sophie, who was cast in the show at the age of 13, played the character throughout its eight seasons and has credited the production for her early career development. More recently, Sophie has starred as jewel thief Joan Hannington in Joan, her first lead acting role, and is due to star in Steal, a heist thriller and the horror film, Trust.  The show begins with a Hugo Spritz (made by Sophie) and is quickly followed by a starter snack that makes its first, and probably only, appearance on Dish. For the main course, Angela delivers Sophie's dream dishes in the form of cheesy lemon spaghetti and tomato salad with burrata and basil oil, accompanied by a glass of Pouilly-Vinzelles Joseph Drouhin.  This episode is a fitting finale with a guest who loved every second in the studio. What Sophie lacks in cooking skills she makes up for in her passion for good food including sausages, chocolate, pasta, obscure salads from New York and the mighty jacket potato. Just don't ask her to explain the Game of Thrones plot...  You can watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode.Dish from Waitrose is made by Cold Glass Productions.

BouillabaisseMarseille's Iconic Fish Stew and Its Delicious HistoryBouillabaisse: Marseille's Iconic Fish Stew and Its Delicious History dives deep into the origins, evolution, and cultural legacy of one of France's most beloved regional dishes. Originating in the sun-drenched port city of Marseille, bouillabaisse began as a humble fisherman's stew, made with the catch of the day that couldn't be sold at the market. Today, it's a celebrated cornerstone of Provençal cuisine — rich in flavour, history, and tradition.In this episode of Fabulously Delicious: The French Food Podcast, we explore how bouillabaisse transformed from a rustic necessity into a refined restaurant staple. You'll hear about the traditional ingredients that give it its unmistakable aroma — saffron, garlic, fennel, orange zest, and the freshest Mediterranean fish — as well as the famed ritual of serving the broth and fish separately. We also uncover the cultural significance of the dish and its connection to Marseille's working-class roots and seafaring spirit.We discuss the modern bouillabaisse renaissance, how Michelin-starred chefs are putting their own spin on the classic, and where to find the most authentic versions of it today. Whether you're planning a culinary trip to the south of France or just curious about French food history, this episode is your perfect guide to understanding why bouillabaisse remains such a powerful symbol of Marseille and Provençal identity.Don't forget — you can find more on bouillabaisse and other French culinary delights in the latest episode of Fabulously Delicious wherever you listen to podcasts. Hit follow, leave a review, and join us as we celebrate the most iconic dishes, chefs, and traditions from the heart of French cuisine.Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine.Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/paris-food-guide/paris-a-fabulous-food-guide-to-theworld-s-most-delicious-city Also available on Amazon and Kindle.For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France.Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit ⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/vienne-residencies⁠⁠⁠⁠⁠⁠ for more information.Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email ⁠⁠⁠⁠⁠⁠⁠contact@andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠ for a chance to be featured on the podcast or his blog.Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Hosted on Acast. See acast.com/privacy for more information.

Direction l'Alsace, Kaysersberg, un village situé sur la Route des Vins, non loin de Colmar entre montagnes et forêts. C'est ici que se trouve Le Chambard, maison gastronomique tenue par Patricia et Olivier Nasti, Meilleur Ouvrier de France et chef doublement étoilé au Guide Michelin.Ce couple a fait de ce lieu bien plus qu'un restaurant : autour de sa table principale, le chef a développé un ensemble cohérent qui inclut une winstub alsacienne, une boulangerie et une chocolaterie. L'ensemble forme un écosystème culinaire qui s'inscrit pleinement dans le territoire.Son approche célèbre la cuisine du gibier, qu'il travaille toute l'année par conviction, mais aussi sur une maîtrise technique remarquable et un ancrage local affirmé. Au-delà de la chasse, son travail explore les ressources naturelles environnantes, allant des produits de la forêt aux poissons d'eau douce, avec une attention marquée de choix affirmés sur les fumages ou les acidités notamment.Il faut voir l'inventivité de certains plats dont ce formidable omble chevalier immergée sous nos yeux dans une cire d'abille chaude duquel il sera extrait quelque minutes plus tard quand elle aura durcie... Souvenir d'un tartare de cerf, d'une anguille laquée qu'il faut voir pour savoir, d'un (pré)dessert révélant la délicatesse d'un mieil de chataigner à tomber...Dans cet épisode, il est question de son parcours, de son lien au terroir alsacien, de sa vision de la cuisine, mais aussi de la manière dont il a structuré son établissement pour en faire un lieu complet, accueillant différents publics, dans une logique d'excellence de partage et de transmission.Vous entrez ici dans une maison, et elle est habitée... Merveilleusement vivante !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Greg interviews repeat guest Justin Dunne, who previously appeared on Season 6, Episode 24, discussing his cool side project ‘Bangkok Haunts.' Justin's main gig is to be a legend of the Food & Beverage scene in Bangkok, having been the GM of the epic Bed Supperclub back in the day, and many more bars and restaurants between then and now. Oh yeah, he's also the head of F&B consultancy Evolution48.  The guys begin by discussing Bangkok's rise in status as a culinary capital. Justin contends there are many factors, not least of which is Bangkok's ability to capture Michelin ratings, which is a traditional way to get on the international stage for great food. Another explanation is the shift in Bangkok away from the previous sole emphasis on street food to more diverse, upscale offerings. And last, food shows on TV and the Internet, including high-profile foodies such as Anthony Bourdain, had an effect. Justin also mentions other significant milestones in the development of the food scene in Bangkok. One is the shift towards employing both Burmese and Filipino staff, which helped change the customer service culture more towards an international standard. Another is the rise of food delivery services and the embrace of technology, such as QR codes, which have reduced the friction points so much that the motivation for cooking at home is reduced. In short, Bangkok has a restaurant culture where a high percentage of people from all walks of life are either eating out or ordering in. Combined with relatively low prices compared to other international capitals, you have the recipe for a food paradise.   Don't forget that Patrons get the ad-free version of the show as well as swag and other perks. We also sometimes post on Facebook, you can contact us on LINE and of course, head to our website (www.bangkokpodcast.com) to find out probably more info than you need to know.  

Scott Kerr is joined by Eyal Shani, iconic Israeli celebrity chef and founder of the hospitality brand, the Good People Group, which includes Shmoné, Miznon and a global lineup of some of the most respected and popular restaurants. Eyal discusses how he gained notoriety as the "godfather of Israeli cuisine" from his high-end Tel-Aviv restaurants and carving out a reputation as a chef who disrupts the status quo. He also talks about why his Israeli street food inspired Miznon restaurant chain is a global phenomenon serving "fine dining in a pita", why hospitality is one of the highest cultural levels in our humanity,  and what it means to have a Michelin star restaurant in New York. Plus: How his first Kosher eatery Malka breaks the bad rap of kosher food.Featuring: Eyal Shani, Celebrity Chef and Restaurateur (instagram.com/eyaltomato)Host: Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast: It's a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: scott@silvertoneconsulting.comListen and subscribe to The Luxury Item wherever you get your podcasts. Tell a friend or a colleague!

REDIFF - Retour sur un grand succès franco-français : les pneus Michelin. Florian Gazan raconte pourquoi des clous sont en réalité à l'origine du succès de l'entreprise. Dans "Ah Ouais ?", Florian Gazan répond en une minute chrono à toutes les questions essentielles, existentielles, parfois complètement absurdes, qui vous traversent la tête.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Gareth and Gary are back in the pod kitchen to cook up another succulent season of Dishing It Out. On the menu is the usual Michelin worthy mix of great guests, delicious recipes, cookbook recommendations and of course the chefs are on hand to answer all your Culinary Conundrums. So please, come this way. Your table is ready and your new season of Dishing It Out is served.

Dave and Chris talk about their recent trip to Mexico City, with culinary highlights and some classic foreigner faux pas. Dave then interviews chef Enrique Olvera of the acclaimed two–Michelin starred Mexico City restaurant Pujol and beyond. They talk about Mexico City as a food city, tacos, and Enrique's signature mole dish, one of the best dishes in North America—maybe the world. Dave and Chris finish with a MOIF. Get Enrique's book here: https://www.phaidon.com/store/cookbooks-food-and-drink/sunny-days-taco-nights-a-cookbook-9781838669881/ Watch Dave on Amazon's NASCAR coverage here: https://www.youtube.com/watch?v=VrMYc23DFrg Learn more about Pujol: https://pujol.com.mx/ Learn more about Taquería El Califa: https://elcalifa.com.mx/ Learn more about Taquería Orinoco: https://taqueriaorinoco.com/ Learn more about Chambao Polanco https://www.chambaorestaurant.com/restaurante-de-carnes-en-polanco?utm_source=organic&utm_medium=gmb&utm_campaign=chambaopolanco  Learn more about Licorería Limantour: https://limantour.tv/  Learn more about ULTRAMARINOS DEMAR: https://demar.rest/  Learn more about Quintonil: https://quintonil.com/en/home-3/ Learn more about Handshake Speakeasy: https://handshake.bar/  Learn more about Dave Arnold's Booker & Dax: https://www.bookeranddax.com/ Learn more about Caldos D'Leo: https://caldosdleo.mx/ Learn more about Caldos de Gallina Luis: https://www.instagram.com/caldosdegallinaluis/?hl=en Learn more about Máximo: https://www.maximobistrot.com.mx/en/  Learn more about Tacos Los Caramelos: https://www.instagram.com/taquerialoscaramelos/?igshid=YmMyMTA2M2Y%3D  Send in your questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Guest: Enrique Olvera Majordomo Media Producers: Kelsey Rearden and David Meyer Engineer: Chris Thomas, Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on The B-Roll, Josh and Jade are back with a Fourth of July-flavored grab bag of hot takes and chaotic energy. Inside this episode,The Bear is back for Season 4, and our hosts have thoughts on the pacing and character development and it's giving both Michelin stars and emotional damage.Also, why the Fourth of July isn't hitting the same this year, and a look ahead at the upcoming TV slate that actually has us excited to be alive. We're talking Alice in Borderland Season 3, Wednesday Season 2, Peacemaker Season 2, and a few surprise picks that might just end up on your watchlist.Follow and subscribe wherever you listen, because our taste may be trash, but our opinions are treasure.

Direction l'Alsace, Kaysersberg, un village situé sur la Route des Vins, non loin de Colmar entre montagnes et forêts. C'est ici que se trouve Le Chambard, maison gastronomique tenue par Patricia et Olivier Nasti, Meilleur Ouvrier de France et chef doublement étoilé au Guide Michelin.Ce couple a fait de ce lieu bien plus qu'un restaurant : autour de sa table principale, le chef a développé un ensemble cohérent qui inclut une winstub alsacienne, une boulangerie et une chocolaterie. L'ensemble forme un écosystème culinaire qui s'inscrit pleinement dans le territoire.Son approche célèbre la cuisine du gibier, qu'il travaille toute l'année par conviction, mais aussi sur une maîtrise technique remarquable et un ancrage local affirmé. Au-delà de la chasse, son travail explore les ressources naturelles environnantes, allant des produits de la forêt aux poissons d'eau douce, avec une attention marquée de choix affirmés sur les fumages ou les acidités notamment.Il faut voir l'inventivité de certains plats dont ce formidable omble chevalier immergée sous nos yeux dans une cire d'abille chaude duquel il sera extrait quelque minutes plus tard quand elle aura durcie... Souvenir d'un tartare de cerf, d'une anguille laquée qu'il faut voir pour savoir, d'un (pré)dessert révélant la délicatesse d'un mieil de chataigner à tomber...Dans cet épisode, il est question de son parcours, de son lien au terroir alsacien, de sa vision de la cuisine, mais aussi de la manière dont il a structuré son établissement pour en faire un lieu complet, accueillant différents publics, dans une logique d'excellence de partage et de transmission.Vous entrez ici dans une maison, et elle est habitée... Merveilleusement vivante !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

"The MICHELIN Guide is NOT about Luxury!" -Gwendal Poullennec 155, The International Director of The MICHELIN Guides Gwendal Poullennec, International Director of the MICHELIN Guide, has long been driven by a passion for gastronomy, travel, and hospitality. Since joining the Michelin Group in 2003, he has played a pivotal role in expanding the Guide globally—launching its first Asian edition in Tokyo in 2007 and overseeing the creation of 12 more international Guides. His deep involvement with inspectors and unwavering commitment to the Guide's core values—expertise, integrity, and the celebration of culinary talent—have been central to its continued evolution, especially as he spearheaded its digital transformation. On this episode, Gwendal shares Michelin's vision and goals for Saudi Arabia: to help drive economic growth and raise culinary standards by recognizing excellence in the Kingdom's vibrant food scene. He discusses the Guide's commitment to showcasing local talent and authentic Saudi food culture, while upholding the same rigorous inspection methodology used worldwide. We also explore how Michelin is leveraging media and strategic partnerships to create long-term cultural and economic impact in the region—ensuring that this isn't just about stars on a plate, but a broader story of growth, recognition, and global connection. A big thanks to Bab Samhan hotel in Diriyah for allowing us to shoot this episode in their beautiful new property and another big thank you to Mayda Badr who leads the Culinary Arts Commission in Saudi Arabia for their trust in us to shoot with such a remarkable individual. 0:00 Intro1:30 First Impressions of Saudi Arabia3:48 Economic Impact of Michelin8:07 Working at Michelin8:59 Tokyo's Culinary Scene10:04 Origins of the Guide11:53 Inspector Criteria & Training15:21 Inspector Anonymity25:56 Supporting Local Restaurants31:01 Common Misconceptions and Myths36:06 Local Market Growth38:36 Impressions of Saudi Cuisine42:07 Advice for Saudi Chefs44:45 Closing

Nya undringar, nya svar och nygamla reflektioner. Inte minst om Michelin-krogarnas likformighet, men även om magkänsla, googlingar och Hammarbys chanser i år. Mer från Tyngre Radio Avslutningsvis – du som lyssnar på vår podcast får gärna betygsätta den på Apple Podcasts – lämna gärna en recension. Då blir podden mer synlig för andra plus att värdarna blir glada.

We're stepping outside the Disney bubble and heading deep into the heart of Texas for an unforgettable trip to Austin. That's right—we swapped MagicBands for cowboy boots and spent the weekend soaking up everything Austin has to offer, from mouthwatering food to meaningful moments.We're talking Michelin-starred barbecue brisket that melts in your mouth, spicy chicken from a food truck named Spicy Boys, an incredible cowgirl hat experience at Kendra Scott's Yellow Rose boutique, and a dive bar that turned out to be surprisingly sober-friendly. Plus, opening up about a powerful personal milestone—reaching 475 days of sobriety—and how a three-hour Blue October concert helped finally deliver the clarity.Whether it's floating in freezing cold Barton Springs, indulging in gourmet ice cream, or spotting a puppy in an Uber, this was a weekend filled with unexpected joy, emotional growth, and plenty of laughter. So if you're looking for an inspiring, delicious, and downright weird adventure beyond the theme parks, grab your hat (and maybe a churro for comfort) and come along for the ride!MEI-Travel – Expertise. Ease. Value.No matter where you want to go, our trusted partner MEI-Travel, will handle the planning so you can focus on the memories. They offer free vacation planning services and have nearly 20 years of experience creating memorable vacations. Visit MEI-Travel for a fee-free, no-obligation quote today!Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicTikTok:  @MSMPodcastInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.MainStreetShirts.comGet Dining Alerts!Find last-minute and hard-to-find Disney dining reservations with MouseDining.com! Get text and email alerts when popular theme park dining reservations open up. Get last-minute seating! Get the next table! Set your alerts now! Get the next reservation!Visit our Partnerswww.MSMFriends.comThanks to TFresh Productions for our theme song

Bring Back V10s - the podcast the celebrates the golden era of F1 from 1989 to 2005 - is back with Season 12! We're kicking off the new season with one of our most requested topics: the 2003 Michelin tyre controversy that erupted ahead of that year's Italian Grand Prix.Glenn Freeman, Edd Straw, and returning special guest Ted Kravitz dive into the tyre story in great detail, exploring how Ferrari and Bridgestone brought it to the FIA's attention, how the Michelin teams reacted, and how the fallout from the rule tweak spilled over into a spicy weekend in the Monza paddock.We'll also explain how Ross Brawn nearly got himself into legal trouble with Michelin, and Ted reveals who Brawn took aim at in a memorable press conference exchange where he told a member of the media to stop laughing.Other topics covered include Jacques Villeneuve's shaky future at BAR, teams raising concerns about F1's team orders ban, plus Marc Gene's last-minute stand-in heroics for Williams - and how his presence briefly confused the ITV F1 commentators AND the Ferrari pitwall during a crucial pitstop phase of the race.Want exclusive bonus episodes and ad-free listening? Enjoy a 7-day free trial to The Race Members' Club on Patreon today - we even have an 'F1-only' tier! Check out the new items in The Race Shop - members get a 15% discount! Hosted on Acast. See acast.com/privacy for more information.

In this all-star episode, Jordan eats at LA's recently three Michelin star awarded Providence for the first time, while joined by a very single, lonely and Instagram unverified Shapiro and blast from the Air Jordan past, Mushroom Max.

On today's episode of Gourmand, I sat down with Fidel Caballero from Corima. We discussed his early career as a chef and his time running a food truck, the crazy story of how he ended up cooking in Shanghai, the process of building the Corima brand and the concept of progressive Mexican cuisine, the experience of earning their first Michelin star, and so much more. So let's dig in! 

En 2016, en Meurthe-et -Moselle, Séverine Michelin, 39 ans, tue son fils autiste de 14 ans. 6 coups de couteau en plein thorax. Cette mère dépressive ne parvenait plus à gérer les crises de son fils.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

En 2016, en Meurthe-et -Moselle, Séverine Michelin, 39 ans, tue son fils autiste de 14 ans. 6 coups de couteau en plein thorax. Cette mère dépressive ne parvenait plus à gérer les crises de son fils.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

En 2016, en Meurthe-et -Moselle, Séverine Michelin, 39 ans, tue son fils autiste de 14 ans. 6 coups de couteau en plein thorax. Cette mère dépressive ne parvenait plus à gérer les crises de son fils.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

En 2016, en Meurthe-et -Moselle, Séverine Michelin, 39 ans, tue son fils autiste de 14 ans. 6 coups de couteau en plein thorax. Cette mère dépressive ne parvenait plus à gérer les crises de son fils.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this immersive episode of The Radio Vagabond, we journey to Hungary's dynamic capital – Budapest. I explore both sides of the Danube: Buda, with its regal history and panoramic views, and Pest, buzzing with cafés, culture, and a nightlife scene that doesn't sleep. I sample exquisite dishes at Michelin-rated restaurants, take a deep dive into local traditions, and end up in the iconic Szimpla Ruin Bar – a place that's equal parts bizarre and brilliant. Join me as I wander through thermal baths, meet fascinating locals and tourists, and capture the energy of a city that truly blends old-world charm with new-world excitement. See pictures and read more on https://www.theradiovagabond.com/005-hungary/ This Flashback Friday episode was first released on June 15, 2017.

In der heutigen Folge sprechen die Finanzjournalisten Daniel Eckert und Christoph Kapalschinski über einen Diversity-ETF, neue Verwirrung um Robinhood und Rekordstände zum Independence Day. Außerdem geht es um Data Dog, Commerzbank, SAP, ASML, Novo Nordisk, BASF, Nvidia, Apple, Krispy Kream, Hewlett Packard Enterprise, OpenAI, Yum, Kia, Bitcoin, Société Général, Bank Santander, Coca-Cola, National Bank of Greece, Allianz, Michelin, Unilever, Sony, Yum, Kia, Scottish Mortgage Investment Trust, Berkshire Hathaway, ETF iShares Refinitiv Inclusion and Diversity (WKN A2DVK8), iShares EUR Ultrashort Bond ETF (WKN: A1W375), Xtrackers II EUR Overnight Rate Swap (WKN: DBX0A2), Vanguard FTSE All-World ETF thesaurierend (WKN: A2PKXG) und Vanguard FTSE All-World ETF ausschüttend (WKN: A1JX52). Wir freuen uns über Feedback an aaa@welt.de. Noch mehr "Alles auf Aktien" findet Ihr bei WELTplus und Apple Podcasts – inklusive aller Artikel der Hosts und AAA-Newsletter.[ Hier bei WELT.](https://www.welt.de/podcasts/alles-auf-aktien/plus247399208/Boersen-Podcast-AAA-Bonus-Folgen-Jede-Woche-noch-mehr-Antworten-auf-Eure-Boersen-Fragen.html.) [Hier] (https://open.spotify.com/playlist/6zxjyJpTMunyYCY6F7vHK1?si=8f6cTnkEQnmSrlMU8Vo6uQ) findest Du die Samstagsfolgen Klassiker-Playlist auf Spotify! Disclaimer: Die im Podcast besprochenen Aktien und Fonds stellen keine spezifischen Kauf- oder Anlage-Empfehlungen dar. Die Moderatoren und der Verlag haften nicht für etwaige Verluste, die aufgrund der Umsetzung der Gedanken oder Ideen entstehen. Hörtipps: Für alle, die noch mehr wissen wollen: Holger Zschäpitz können Sie jede Woche im Finanz- und Wirtschaftspodcast "Deffner&Zschäpitz" hören. +++ Werbung +++ Du möchtest mehr über unsere Werbepartner erfahren? [**Hier findest du alle Infos & Rabatte!**](https://linktr.ee/alles_auf_aktien) Impressum: https://www.welt.de/services/article7893735/Impressum.html Datenschutz: https://www.welt.de/services/article157550705/Datenschutzerklaerung-WELT-DIGITAL.html

Your family asks you to take over a failing factory in a remote part of France. This “family business” comes with a stack of unpaid bills, a small team of workers who haven't been paid in months, and a banker refusing to extend any more credit. You cut every unprofitable product and go all in on making rubber tires. You have no experience and don't know a single thing about rubber manufacturing. You have a genius insight that selling tires is a waste of time and instead you should create the conditions for your product's success. You organize the entire company around this core loop: encourage more driving → which leads to more movement → more movement leads to more wear → more wear leads to more tire sales. A simple and beautiful organizing principle emerges: a tire company will prosper if people travel more, so let's help them do that. You make promiscuous use of the press. You write columns advertising the joys of the new activity of driving. You draw the maps, create the routes, and build thousands of road signs across France. All for free. Why? Because better signage means longer trips, more driving, and more tires sold. You publish the Michelin Guide — a free travel book with locations of hotels, restaurants, mechanics, and sites to see. You create the Michelin stars which become the global gold standard in fine dining and help people travel far for great food.  You stimulate demand through spectacle. You sponsor races, airshows, and contests with cash prizes. You make smart bets early so by the time cars appear in large numbers you already own the roads. You create the most successful company mascot of all time and create a family dynasty that lasts 100 years. You're not one person, but two. André and Édouard Michelin, two brothers and one of the greatest cofounder teams in history. This episode is what I learned from reading Michelin: A Century of Secrets by Alain Germain and The Michelin Men: Driving an Empire by Herbert Lottman. ------ Ramp gives you everything you need to control spend, watch your costs, and optimize your financial operations —all on a single platform. Make history's greatest entrepreneurs proud by going to Ramp and learning how they can help your business control your costs and save time and money. ----- Automate compliance, security, and trust with Vanta. Vanta helps you win trust, close deals, and stay secure—faster and with less effort. Find out how increased security leads to more customers by going to Vanta. Tell them David from Founders sent you and you'll get $1000 off. ----- Join my free email newsletter to get my top 10 highlights from every book ----

Bring Back V10s Season 12 is here! We're kicking off the new season with one of our most requested topics: the 2003 Michelin tyre controversy that erupted ahead of that year's Italian Grand Prix.Glenn Freeman, Edd Straw, and returning special guest Ted Kravitz dive into the tyre story in great detail, exploring how Ferrari and Bridgestone brought it to the FIA's attention, how the Michelin teams reacted, and how the fallout from the rule tweak spilled over into a spicy weekend in the Monza paddock.We'll also explain how Ross Brawn nearly got himself into legal trouble with Michelin, and Ted reveals who Brawn took aim at in a memorable press conference exchange where he told a member of the media to stop laughing.Other topics covered include Jacques Villeneuve's shaky future at BAR, teams raising concerns about F1's team orders ban, plus Marc Gene's last-minute stand-in heroics for Williams - and how his presence briefly confused the ITV F1 commentators AND the Ferrari pitwall during a crucial pitstop phase of the race.Want exclusive bonus episodes and ad-free listening? Enjoy a 7-day free trial to The Race Members' Club on Patreon today - we even have an 'F1-only' tier! Check out the new items in The Race Shop - members get a 15% discount! Hosted on Acast. See acast.com/privacy for more information.

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into something I wish I'd learned a lot sooner — how to build a profitable restaurant that doesn't eat you alive. Hustle alone won't cut it. I talk about what it really takes to break free from burnout: shifting your mindset and reconnecting with what genuinely fires you up. When we chase what excites us, we craft experiences our guests can't resist. I share how showing up authentically — in how we engage with folks and how we market our businesses — draws in the right people and keeps them coming back. Because at the end of the day, if you build a restaurant that feeds your soul, it'll feed your bank account too.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.You need to change you and the way you see your restaurant.Design a restaurant that you love.Your best customers don't need a great reason to come back.Stop pushing lazy offers.Write marketing campaigns that would make you come in.Audit your menu and guest experience.Build a brand that you would fall in love with.Engage with customers authentically.Chapters:00:00 Introduction to Full Comp and Profitability Masterclass01:37 Transforming Your Restaurant's Approach to Marketing05:04 Creating Irresistible Experiences for Guests07:41 Engaging with Customers AuthenticallyIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Our guest is Takahiro Sakaeda who is the chef/partner of Nami Nori https://www.naminori.us/.  Nami Nori is a unique concept of temaki sushi bar that serves open-style hand rolls on a U-shaped stand. Since its opening in 2019 in New York, Taka has created many fans of his beautifully made, casual and high-quality sushi.  Now he operates four locations of Nami Nori in New York, New Jersey and Miami. But his success didn't come easily.  Taka spent 10 years at Masa, one of the best sushi restaurants in the U.S. with three Michelin stars and acquired an authentic mindset and sushi-making techniques under the master chef Masayoshi Takayama. In this episode, we will discuss how Taka grew up in the U.S. under Japanese parents and got into cooking against their will, what he learned from the master chef Masa Takayama, the unique concept of Nami Nori, his original culinary vision that merges two cultures of Japan and the U.S., his new 10 counter-seat restaurant in Miami and Japanese bakery in New York and much, much more!!!

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When you think of Gordon Ramsay, you probably think of shouting, sarcasm, and one-liners hot enough to sear a steak. But behind the fire is a habit that's far more important than the volume: He takes feedback professionally, not personally.In this episode, we go beyond the reputation and dig into the mindset that helped Gordon rise, not just to fame, but to genuine mastery. From his early football dreams to Michelin-starred kitchens, Ramsay shares how embracing criticism, and choosing to learn from it instead of defending against it, changed everything.We explore:Why your first reaction to feedback is rarely your bestWhat neuroscience tells us about why feedback feels so threateningThe “three-beat” rule that can shift how you respondA better way to give feedback: the feedforward methodHow humility, not ego, fuels real growthWhether you're leading a team, learning a craft, or just trying to handle tough conversations better, this episode is for you.Because growth isn't about never being wrong. It's about what you do when someone tells you you are.Listen to the full episode with Gordon Ramsay: https://pod.fo/e/1fa614Here is more information on the studies referenced: The effects of feedback interventions on performance, published in Psychological Bulletin: Avraham N. Kluger & Angelo DeNisi (1996) Feedforward approach Avraham N. Kluger & Dina Nir (2010)

TBOY Live Show Tickets to Chicago on sale NOW: https://www.axs.com/events/949346/the-best-one-yet-podcast-ticketsDespite trade war & real war, US stocks just hit all-time-highs… We whipped up 4 reasons why.Momofuku's Michelin-starred restaurant just raised $27M of VC… to stick its noodles in Costco.Internships are down, but some are making $25K/month?... Our advice: Cancel your internship.Plus, get your tickets to our Live Show in Chicago… it's gonna be a TBOY$SPY $JPM $NVDAWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… Dr Pepper

Susie has another new enemy this week and this time it's conflicting with her passion for oral hygiene. Sarah had to so sly vigilante justice this weekend when she saw some old creepers leering at women at the club. We discuss the Astroworld concert tragedy where ten people were crushed to death due to a lack of crowd control, poor planning, and too many people in the audience. We learn about the "right to repair" movement and how companies are being forced to provide information and parts to consumers who want to fix rather than replace their products. We talk about the history of the Michelin star system for rating restaurants, how it came to be, and why it's not as crazy as you think that it's the same company who makes tires.Listen to more podcasts like this: https://wavepodcastnetwork.comConnect with us on social media:BCP Instagram: https://www.instagram.com/braincandypodcastSusie's Instagram: https://www.instagram.com/susiemeisterSarah's Instagram: https://www.instagram.com/imsarahriceBCP on X: https://www.x.com/braincandypodSponsors:This episode is sponsored by BetterHelp. Get 10% off their first month at https://www.betterhelp.com/braincandyFor 20% off your order, head to https://reliefband.com and use code BRAINCANDYGo to https://cozyearth.com and use code BRAINCANDY for 40% off best-selling temperature-regulating sheets, apparel, and more.Visit https://shopbeam.com/BRAINCANDY and use code BRAINCANDY to get our exclusive discount of up to 35% off.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Topics: Andrew watched an old lady get hit by a cab, foster dog update, Andrew's accidental bestiality, Michelin restaurants are overrated, adopted daughter thought her mom was Goldie HawnSponsors:Mint Mobile: Get your summer savings and shop premium wireless plans at MINTMOBILE.com/TAYLORProlon: Visit ProlonLife.com/TOT to claim your 15% discount and your bonus giftArya: Visit Arya.fyi and use code TAYLOR for 15% off today.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.