Podcasts about Michelin

Sometimes the biggest creative breakthroughs start with a mistake, and no one proves that better than Massimo Bottura.The three-Michelin-star chef behind some of the world's most iconic dishes built his reputation on turning accidents, constraints, and tradition itself into something entirely new. In this episode, we break down his marketing lessons with the help of our special guest Abel Grünfeld, VP of Marketing at Riverside.Together, we explore what B2B marketers can learn from transforming mistakes into memorable stories, using constraints to spark better ideas, and leading with calm adaptability when things inevitably go off script.About our guest, Abel GrünfeldAbel Grunfeld is Riverside's VP of marketing and first employee. He is a growth strategy expert, specializing in scaling our digital presence and building an efficient marketing pipeline. What B2B Companies Can Learn From Massimo Bottura:Turn mistakes into magnetic storytelling. Massimo Bottura's most iconic dish was born from a dropped lemon tart, which is proof that imperfections can become brand-defining moments. Abel explains, “ [It's] very inspiring to take this high stress environment… and transform it into something that actually is unique, much more creative, much more powerful in terms of storytelling.” In B2B, the same principle applies. When a campaign breaks, a launch misfires, or a plan goes sideways, don't hide it. Shape it into a story. Audiences connect most with brands that reveal the creative, human process behind the work. Your “oops” moment might become your most memorable asset.Use constraints to fuel creativity. In high-pressure kitchens, limitations create innovation, not less of it. Abel notes, “Your constraints are your advantage… By being very intentional and aware of what your constraints and disadvantages are, you can be really focused on how to use these to actually create some sort of playing field where you can be more successful.” B2B teams often don't have unlimited budgets, bandwidth, or time. That's not a disadvantage, that's focus. Constraints sharpen your narrative, strengthen your positioning, and force bold creative choices. The boundaries become the catalyst.Plan for surprises and lead through them. Massimo Bottura thrives by embracing unpredictability, treating chaos as a space for invention. Abel shares, “You always plan, but you cannot always control the outcomes… you need to plan to be surprised… and  to figure out how you make the most out of any situation.” For B2B marketers, this is the mindset shift. Markets shift. Teams change. Campaigns don't go as expected. The brands that win are the ones that stay calm, adapt quickly, and turn the unexpected into momentum. Build flexibility into your strategy so you can transform disruption into differentiation.Quote“Real creativity, very often, it's a coincidence of different factors.  There's an unintentionality behind creation that when you plan everything out, you'll never come to that result. When you allow space for exploration, for playfulness, for doing things that you never planned… sometimes they're better than what you actually can envision and visualize yourself.” Time Stamps[00:55] Meet Abel Grünfeld, VP of Marketing at Riverside [00:52] Why Massimo Bottura?[01:59 The Role of VP of Marketing at Riverside[03:02] Behind the Scenes of Massimo Bottura: The Italian Culinary Genius[14:58] Marketing Lessons from Massimo Bottura[26:19] Where are B2B Companies at with Video?[32:07] The Importance of Video Content[41:34] Content Strategy at Riverside[44:47] Simplifying Video Production[47:07] Consolidating Video Creation Tools[49:07] Final Thoughts and TakeawaysLinksConnect with Abel on LinkedInLearn more about RiversideAbout Remarkable!Remarkable! is created by the team at Caspian Studios, the premier B2B Podcast-as-a-Service company. Caspian creates both nonfiction and fiction series for B2B companies. If you want a fiction series check out our new offering - The Business Thriller - Hollywood style storytelling for B2B. Learn more at CaspianStudios.com. In today's episode, you heard from Ian Faison (CEO of Caspian Studios) and Meredith Gooderham (Head of Production). Remarkable was produced this week by Jess Avellino, mixed by Scott Goodrich, and our theme song is “Solomon” by FALAK. Create something remarkable. Rise above the noise. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dans cette deuxième partie de l'entretien, Éric Guérin revient sur les années les plus dures de sa formation.Celles où l'on tient plus par instinct que par certitude.Celles où la cuisine se vit comme un combat quotidien.Il raconte sans filtre son passage à la Tour d'Argent, la violence d'un système, la peur permanente, la fatigue extrême, la pression psychologique, les corps qui lâchent et les esprits qui vacillent.Il parle de ce que cette époque a produit : des blessures, des paradoxes, mais aussi une construction intérieure, une résistance, un caractère forgé dans l'excès.On entend aussi les moments de rupture : le départ, la dépression, le sentiment d'échec, puis les mains tendues, les chefs qui replacent, les maisons qui réparent autrement.Le Taillevent, le Jules Verne, l'apprentissage d'un autre rapport au travail, au collectif, au temps, à l'image.Cette partie est celle des choix contraints, des bifurcations, de la survie avant la projection.Elle éclaire ce qui, plus tard, donnera naissance à une cuisine profondément marquée par le besoin de liberté, de territoire et d'équilibre.Un récit brut, parfois inconfortable, mais essentiel pour comprendre l'homme, le chef, et la manière dont certaines trajectoires se construisent autant contre que grâce à ce qu'elles traversent.Pour découvrir l'univers d'Éric Guérin, c'est par ici !

This week we're diving into the health stories you'll actually want to know about as we head into mid-December. We're unpacking why sugar cravings are so common and what's really happening in your brain and body when they strike, plus the small, practical shifts that genuinely help. We look at the wild rise of protein shakes, from beef-sludge origins to celebrity smoothies and Michelin-styled blends, and what you actually need to know about protein for real-world health. We also explore the science of better sleep. A new wave of research is showing just how much gentle, consistent mind–body movement regulates cortisol, supports the nervous system and improves sleep quality over time. We break down what really makes the difference and how to build habits that help you sleep more deeply and wake up feeling human again. Ella's book signing on the 16th: https://www.bookbaruk.com/event-details/meet-ella-mills-exclusive-pre-publication-signing-and-meet-greet 50% off code for Quick Wins with ⁠Waterstones⁠ - ‘QUICKWINS50' (enter the code at checkout) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous ! 1️⃣ Présentation de l'invité : Dans cet épisode, nous avons l'honneur de recevoir Christophe Hay, un chef d'exception qui se définit comme un paysan cuisinier. Cuisinier de l'année en 2021, il est détenteur de deux étoiles Michelin au restaurant de son hôtel, Fleur de Loire. Originaire d'une famille avec des racines agricoles et bouchères, Christophe a bâti sa carrière en alliant passion pour la gastronomie et respect de l'environnement. Fleur de Loire, situé dans l'ancien hospice de Blois, est plus qu'un hôtel pour Christophe ; c'est une maison de famille, une grande bâtisse où tout est pensé pour le bien-être des convives. Ce projet, qui a vu le jour grâce à une opportunité inattendue, représente aujourd'hui la concrétisation d'un rêve et l'expression d'une vision de l'accueil, de l'art culinaire et de l'hospitalité. Christophe nous parle de sa cuisine, une alchimie entre les produits de la Loire, une approche végétale et des techniques culinaires raffinées. Son engagement pour la durabilité se reflète dans chaque aspect de Fleur de Loire, de la gestion des déchets à l'utilisation de produits locaux pour les soins et l'entretien. Avec une équipe jeune et dynamique, il poursuit un objectif clair : offrir une expérience inoubliable tout en respectant l'environnement et en valorisant le patrimoine local. 2️⃣ Notes et références : Le Rendez-Vous des Pêcheurs Lycée hôtelier de Blois Eric Reithler Monsieur Paul Bocuse Groupe BSignature Château de Chambord Enodis - Martin Pouret - Huiles Guénard - Malvaux - Werner & Mertz Caroline Tissier Spa Sisley Paris Le livre : Paul Bocuse, le feu sacré 3️⃣ Pour contacter l'invité : Le site internet Fleur de Loire ou via l'Instagram de @christophehaychef 4️⃣ Le partenaire de l'épisode : LoungeUp Découvrez LoungeUp : www.loungeup.com / contact@loungeup.com / +33 (0)1 84 16 82 20 Bénéficiez de -10% sur la première année d'abonnement, ainsi que -20% sur le paramétrage de la solution (réservé aux nouveaux clients, pour tout abonnement débutant avant juillet 2024) Pour découvrir la solution en live, demandez une démonstration en ligne ici Chapitrage : 00:00:00 - Introduction 00:01:00 - Christophe Hay 00:02:01 - Projet Fleur de Loire 00:04:19 - L'évolution de carrière 00:06:20 - L'esprit entrepreneurial 00:08:52 - L'influence de Paul Bocuse 00:11:31 - Le concept d'écoresponsabilité 00:16:47 - Recrutement et management 00:23:50 - Vision de l'avenir 00:32:00 - Questions signatures Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans cette première partie, Éric Guérin entre directement dans le vif du sujet.Le chef de La Mare aux Oiseaux, installé depuis plus de trente ans en Brière, pose un regard d'homme d'expérience sur l'époque que traverse aujourd'hui la gastronomie.Il raconte un basculement profond : le retour à la terre après le Covid, l'émergence d'un maillage de producteurs locaux, la fin des cartes figées et la remise en question des certitudes. Chez lui, il n'y a plus de menu écrit à l'avance, mais une cuisine qui se construit au jour le jour, en fonction de ce que la nature, les pêcheurs et les paysans rendent possible.Éric Guérin détaille aussi la transformation de son organisation : un lien constant avec les producteurs, un travail de terrain assumé, une cuisine pensée comme un écosystème vivant où l'on ne demande plus “ce qu'il faut”, mais “ce qu'il y a”.Une approche qui redonne du sens au geste, au produit, et à la relation humaine.Il parle enfin de transmission, de sincérité, de responsabilité, et de ce rôle qu'il revendique désormais : celui d'un maillon engagé d'un territoire qu'il défend et qu'il veut rendre visible, sans folklore ni discours attendu.Un premier chapitre dense et incarné, qui dit beaucoup de la philosophie d'un chef pour qui la cuisine commence bien avant l'assiette.

Manu Franco pasó 25 años cubriendo el Mundial de Fórmula 1, el Dakar y conflictos bélicos para medios como el diario AS o la SER. Hoy, tiene una Estrella Michelin en el bar de sus padres. En este episodio, narra el duro momento que le hizo dejarlo todo ("Mi hija de 4 años me agarró la pierna llorando por miedo a que me estrellara en el avión") y cómo la trágica muerte de su hermana fue el detonante final para volver a casa.Una charla a corazón abierto donde confiesa su síndrome del impostor, la emocionante conexión con su padre —que sufrió infartos cerebrales y estuvo diez años sin poder hablar— y cómo transformó el dolor en éxito gastronómico, admitiendo entre lágrimas: "En esto sí que he ganado".Además, desvela los secretos de su cocina, como un arroz de gamo que tarda 3 días en elaborarse, y defiende su filosofía: "el cariño se come".Este pódcast cuenta con el patrocinio oficial de @kitchenconsult, especialistas en diseño e instalación de cocinas profesionales.============================¡Síguenos!

The Wildmoor Oak isn't just a busy country pub — it's a place people keep coming back to.In this episode, we sit down with Bex and Sarah, founders of Makers of Hospitality, to talk about how they turned The Wildmoor Oak into one of the most popular pubs around, known for outstanding home-cooked food, legendary Sunday roasts, and genuinely warm service.With a kitchen led by a former Michelin-starred chef, quality is a given — but what really sets The Wildmoor apart is how the team is treated. Bex and Sarah believe in Will Guidara's “unreasonable hospitality” philosophy: look after your staff properly, and they'll look after your guests even better.We talk about:How The Wildmoor Oak was opened and what it took to get it rightWhy staff happiness directly impacts food, service, and atmosphereWhat “unreasonable hospitality” looks like in a real country pubLessons any pub, café, or restaurant owner can take from their approachTheir ambitions to open more venues and build a values-led pub groupWhether you love great pubs, care about hospitality culture, or are thinking about opening your own place one day, this conversation is packed with honest insight and practical lessons.Pull up a chair — this one's worth your time.Follow-Makers O Hospitality-https://www.instagram.com/makersofhospitality/The Wildmoor-https://www.instagram.com/thewildmooroak/https://thewildmooroak.co.uk/The Plough-https://www.instagram.com/theploughinn_wollaston/https://theploughinnwollaston.co.uk/Us-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.i⁠⁠nstagram.com/breakingbreadpodcastbirmingham/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/breakingbreadpodcastuk ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠⁠⁠⁠⁠Support Us/Buy Merch- ⁠⁠⁠⁠https://breakingbreadbirmingham.co.uk/shop/⁠⁠⁠

Derek Champagne talks with Marvin Alballi, a globally recognized leader in the food and beverage industry, acclaimed for authoring the world's highest-rated restaurant and F&B book, Restaurant Excellence: The Ultimate Guide to Success in the Food and Beverage Industry, available on Amazon. His book was purchased by top hotel and restaurant companies and endorsed by global chefs and CEOs.A recipient of the prestigious Fortune 500 Brinker International “Operator of the Year” award, Alballi has established a reputation as a transformative force in hospitality, with a proven record of turning around struggling businesses and driving sustained growth.With extensive experience across luxury, lifestyle, upscale, mainstream F&B and the restaurant franchise industry segments, Aballi has worked in North America, Europe, the Middle East, Africa, and Asia. His career includes consulting for celebrity chefs, Michelin-starred restaurants, and award-winning establishments, including MENA's 50 Best #1 restaurant. In addition, Marvin Alballi has consulted for global, local brands, and franchises such as Orfali Bros, Boston Market, Café D'Arte, Famoso Pizzeria, The Great Harvest Bread Company, Peaceful Restaurants, Wing Stop, and Fusion Ceviche.A sought-after keynote speaker, Alballi has been featured at leading conferences and platforms such as Bloomberg Intelligence (NYC), The Future Hospitality Summit, HSMAI, Breaking Travel News, The Fast Food & Café Convention, Dubai Restaurant Week, and the CET World Series convention on CX and Marketing. They are also a regular guest on Dubai Eye Radio's Helen Farmer Show and have spoken for and guided several organizations including Couqley Restaurants, Paramount Hotels, Adyen, Radisson Dubai, Orfali Bros, and Crowne Plaza Muscat.His insights and thought leadership have been showcased on international podcasts including Bloomberg, The Chef JPK, GotLanded (New York), Polaris (Dubai), and TwentyOne06.In addition to creating the groundbreaking Twelve-Point Program (TPP)—the industry's most effective F&B and restaurant performance management system, Alballi has become a trusted authority on brand reputation, guest experience, profitability, marketing, and restaurant economics. His expertise lies in crafting strategic, long-term business solutions that deliver measurable results and elevate operational excellence.A Canadian citizen, Alballi continues to influence the global F&B landscape by driving innovation, quality, and sustainable growth. Alballi currently leads 26 countries and territories at Hilton Asia Pacific with more than 1,100 restaurants and bars in the Asia Pacific region.Marvin's new book, Hospitality Excellence, is available on Amazon (as of February 2026). Business Leadership Series Intro and Outro music provided by Just Off Turner: https://music.apple.com/za/album/the-long-walk-back/268386576

Dans cet épisode, je vous emmène à Gambais, en pleine vallée de Chevreuse, à la rencontre de Cybele Idelot.Un lieu en pleine nature, un potager, le feu, la table… et une cuisine qui se pense avant tout comme un lien entre les gens, la terre et le temps.Cybele raconte un parcours hors des sentiers classiques.Une enfance passée au nord de San Francisco, entre une grand-mère attachée aux rituels de la table et une mère curieuse, attentive aux produits et au vivant. Un environnement où le respect du produit, le plaisir de recevoir et l'idée même de repas comme moment collectif sont des évidences bien avant de devenir un métier.La cuisine arrive plus tard, sans école, sans plan préétabli, portée par l'élan et le plaisir.Saint-Barth, New York, les Hamptons, la cuisine privée, l'événementiel, la vie de freelance — intense, libre, mais aussi précaire. Un parcours fait de mouvements, de rencontres, d'amour et d'un besoin constant de rester stimulée.Puis vient le retour en France.Avant même d'avoir des murs, Cybele crée des tables éphémères, des dîners presque clandestins, où des inconnus se retrouvent autour d'une même table. La cuisine comme prétexte à la rencontre, à l'échange, au partage.À l'origine du lieu tel qu'il existe aujourd'hui, il y a un geste simple : chercher un lopin de terre pour faire un potager.De cette intention naît une maison, un restaurant, quelques chambres, et un projet de vie où le rapport au vivant impose humilité, adaptation et apprentissage permanent.Un épisode sur le temps long, le choix du lieu, la transmission, et cette idée qui traverse tout l'échange : faire de la cuisine un acte profondément humain, ancré dans le réel, et jamais figé.Pour découvrir l'univers de Cybèle Idelot, c'est par ici !

Tento díl je věnovaný prvnímu ceremoniálu průvodce Michelin v České republice, kterého jsme měli tu čest se zúčastnit. Jaká tam byla atmosféra? Kdo byl šťastný a kdo nešťastný? A co si o udělených hvězdách myslíme? Poslouchejte, všechno se dozvíte!

Spillers, Emily In Paris Season 5 drops on December 18 and if you're feeling a little rusty on where we left things... never fear. We have the ultimate hype up episode, to get you across everything you need to know - from the Spill's sister podcast Watch Party. If you love this ep, make sure you're following the Watch Party feed on Apple or Spotify so you're the first to get all our latest deep dives once Season 5 drops! In this episode, you'll learn more about: The Men of Emily In Paris — And Where We Left Them:A recap of Gabriel’s big Michelin moment, Alfie’s new love life, and Marcello’s very smooth, very wealthy Roman influencer — plus our experts predictions on who Emily actually ends up with.Why Emily In Paris Is Deeper Than You Think:From cultural clashes to gendered criticism, and the Darren Star of it all — we break down why this show is secretly sharp commentary wrapped in a candy-coloured fantasy.The Fashion Fever Dream:Patricia Field’s iconic influence, why realism isn’t the point, and the reason Emily’s outfits are intentionally chaotic in a way that keeps the show fun, heightened and addictive.Real-Life Cast Drama + Season 5 Predictions:IRL breakups, what the cast have said, plus new arrivals this season and the fan conspiracies taking over Reddit ahead of the Season 5 premiere.It’s everything you forgot, everything you missed, and everything you need to know before pressing play on Season 5. THE END BITSSupport independent women's media Follow us on TikTok, Instagram and Facebook. And subscribe to our Youtube channel. Read all the latest entertainment news on Mamamia... here.Discover more Mamamia Podcasts here. Do you have feedback or a topic you want us to discuss on The Spill? Send us a voice message, or send us an email thespill@mamamia.com.au and we'll come back to you ASAP!CREDITSHosts: Monisha Iswaran, Tina Burke & Chelsea HuiExecutive Producers: Georgie Page & Monisha IswaranAudio Producer: Scott StronachVideo Editor: Michael Kean Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Hey, Rob is back! So is everyone else, thankfully, which means it's a packed stage of podcasters for the latest Remap Radio. Join Danika, Patrick, Janet, Chia, and Rob as they ponder the very nature of modern awards shows, plus a slew of video games, including Metroid Prime 4: Beyond, Consume Me, Promise Mascot Agency, Master of Command, and more. Also, in The Question Bucket, we try to solve video game reviews via a new idea: Michelin stars.Discussed:Kier Starmer "Concerned" by Rockstar's Union Busting - 8:11The Game Awards - 15:48Consume Me - 48:55Promise Mascot Agency - 1:14:17Metroid Prime 4 - 1:18:40Master of Command - 1:40:18Horses - 2:20:34The Question Bucket - 2:25:12Outro and Announcements - 2:59:04See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jordan and Max break it all down, from a shocker in the top spot to the 3 Michelin star Spanish hatred. Plus, the paper's neopotism picks, strange disregard for a phenom, continued Budonok disrespect, the hall of fame inductee to appease Jordo, sushi snubs, and Bill Addison finally exposed himself (but not like Max). 

This week on bigcitysmalltown, we sit down with Chef Nicola Blaque, the force behind San Antonio's only Michelin-recognized Jamaican restaurant, The Jerk Shack. Chef Nicola shares her journey from immigrating to the U.S. as a child, navigating life in New England, and serving in the Army through three tours, to eventually reclaiming and expressing her Jamaican heritage through food in San Antonio.Host Cory Ames joins Nicola in the restaurant to discuss how her identity, family, and military experiences have shaped her work—along with the challenges of introducing authentic Caribbean cuisine to the city. They examine the evolution of San Antonio's food culture, its openness to new flavors, and the collaborative spirit found among local chefs.Topics include:• Bridging cultures and reclaiming identity through food• The transition from military service to entrepreneurship• The realities of building a restaurant in San Antonio—including obstacles, opportunity, and community support• The role of local chef collaboration in fostering a diverse food ecosystem• Reflections on parenthood, legacy, and the future for Black and Caribbean cuisine in TexasThe episode offers a candid look at Chef Nicola's path, the resilience needed to thrive in an ever-changing city, and what the next chapter might hold for San Antonio's culinary landscape.RECOMMENDED NEXT LISTEN:▶️ #83. Chris Cullum and San Antonio's Culinary Legacy – Discover how Chris Cullum, chef-owner of Cullum's Attaboy and James Beard finalist, draws on family heritage and jazz roots to shape San Antonio's vibrant dining scene. Host Bob Rivard explores the challenges of sustaining culinary innovation while honoring tradition—perfect for listeners inspired by Chef Nicola Blaque's journey of identity and authenticity.-- -- CONNECT

On today's episode of Eat. Talk. Repeat.

So, what does Marketing ops actually look like? Atlassian's Head of Lifecycle Marketing Ops Kelly Jo Horton joins Daniel to break down what ops actually is, why it's so complex, and how high-performing teams are evolving the function for 2026 and beyond. She explains why MOPS isn't “just sending an email,” why process is everything, and why marketers need to stop treating ops like a drive-thru and start treating it like a Michelin-star kitchen. She also reveals how Atlassian structures its ops organization and why she believes the MQL is officially dead. You'll also learn: >  What modern Marketing Ops actually does and why it varies by company > How AI can automate repetitive ops tasks (like list cleaning and lead investigations) > How Atlassian uses Jira, Confluence, Slack bots, and Loom to run ops like engineering This is for anyone in Marketing, rev ops, or GTM who wants to build a scalable system…and for every Marketer who's ever said “it's just an email.” Easily record and share AI-powered video messages with your teammates and customers to supercharge productivity at https://www.loom.com/ Follow Kelly Jo: LinkedIn: https://www.linkedin.com/in/kellyjohorton/ Follow Daniel: LinkedIn: https://www.linkedin.com/in/daniel-murray-marketing/ Sign up for The Marketing Millennials newsletter: https://themarketingmillennials.com/ Daniel is a Workweek friend, working to produce amazing podcasts. To find out more, visit: https://workweek.com/

On this special partner episode of Scran Rosalind is joined by Fraser Cameron, head chef at the Michelin-listed 1610 at The Globe Inn in Dumfries. Fraser was recently named the first-ever winner of the Legacy Scholarship, a new award from Scotland Food & Drink and HIT Scotland supporting the country's rising culinary stars. As part of the prize, Fraser undertook a  five-day stage at London's Ritz Hotel under Executive Chef John Williams MBE.Fraser tells Rosalind  all about the experience of going through the competition process as well as his time in the Ritz which has had a significant impact on him. They also discuss his ambitions for 1610, taking what he has learnt in London and applying it there but also how he can further develop his knowledge whilst aiming for further recognition by the Michelin Guide.He tells Rosalind about how the team at The Globe Inn strive to be the best they can be and deliver for each and every guest and the developments in the kitchen to help them do this like growing their own produce and ensuring staff welfare is of utmost priority. Fraser is truly passionate about his work and his untiring commitment to be the best is very clear from this interview. We hope you enjoy their chat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dans cet épisode de CHEFS D'ENTREPRISE-S, je reçois Antony Giordano, fondateur du concept Père & Fish, une enseigne de street-food marine née d'une histoire familiale vieille de cinq générations.Ce que j'ai découvert derrière ses posts LinkedIn — à la fois francs, modernes et terriblement incarnés — c'est un parcours entrepreneurial profondément ancré dans un héritage :la poissonnerie du père, les recettes de sa mère, la cuisine méditerranéenne qui réunit, et l'envie, dès l'enfance, de « faire plaisir aux gens » en cuisinant avec ce qu'il avait sous la main.Dans cet épisode, Anthony raconte :comment ses racines ont façonné son idée de la food et du commerce ;comment une simple recette de fish-burger est devenue un concept ;comment il a dû affronter un incendie, des retards de travaux, des réajustements de carte, et le défi de démocratiser le poisson ;comment il a construit, pas à pas, une marque qui raconte vraiment qui il est ;pourquoi la communication — notamment sur LinkedIn — n'est pas chez lui un outil, mais une extension naturelle de son histoire.Un échange sur l'identité, la transmission, les virages entrepreneuriaux, et la manière dont une success-story peut naître dans la fidélité la plus totale à ses origines.Pour retrouver tout l'univers de Père&Fish, c'est par ici !Et promis il va la partager sa recette ;)Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Bienvenue dans « Ouvrir un restaurant », le bonus du format CHEFS D'ENTREPRISE-SChaque vendredi, David et Adrien Pitard, opening planner et fondateur de la société Entrée, partagent leurs conseils concrets (enfin surtout Adrien ;) pour aider les futur·e·s restaurateur·rice·s à se lancer sereinement.Dans cet épisode, Adrien répond à une question cruciale : quelles autorisations faut-il obtenir avant d'ouvrir un restaurant ?

In this episode of Unpacking Japan, we meet Julien, a talented French pastry chef who turned his childhood passion for sweets into a thriving patisserie in Tokyo. From growing up in France to navigating the challenges of running a pastry shop in Japan, Julien shares his journey through culinary school, working in Michelin-starred kitchens, and adapting French techniques to Japanese tastes.Follow Julien:https://pastrychefjulien.com/https://www.instagram.com/julien_perrinethttps://www.facebook.com/Julienperrinet.patissierFollow Us:https://unpacking.jp/https://www.youtube.com/@unpackingjapanhttps://www.youtube.com/@unpackingjapanshortshttps://www.instagram.com/unpacking_japanhttps://www.tiktok.com/@unpackingjapanhttps://www.x.com/unpacking_japanhttps://www.facebook.com/unpackingjapanSubscribe for more in-depth discussions about life in Japan! Interested in working at a global e-commerce company in Osaka? Our parent company ZenGroup is hiring! To learn more, check out https://careers.zen.group/en/

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.Today I dig into what customer loyalty really means and why so many programs miss the mark. Loyalty is not about discounts. It is about access, recognition, and the feeling of being valued. I break down how small moments of surprise and genuine connection can drive more repeat visits than any points system. If you want your guests to come back more often and spend more when they do, these strategies will help you build relationships that last. TakeawaysLoyalty should be about access, not just perks.Recognition is key to building emotional equity.Surprise elements in loyalty programs enhance customer engagement.Creating thresholds in loyalty fosters a sense of belonging.Handwritten notes can significantly improve customer relationships.Loyalty programs should focus on privilege rather than discounts.Emotional economics can drive customer loyalty effectively.Regulars should feel special through personalized experiences.Surprise and delight can differentiate your restaurant from competitors.Tracking changes in loyalty strategies can reveal valuable insights.Chapters00:00 Introduction to Hospitality Insights01:26 Rethinking Customer Loyalty05:48 Creating Emotional Connections with GuestsIf 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 ConversationThe Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed restaurants in the United States. They delve into the significance of Michelin stars  and the impact of receiving Michelin stars on restaurants in terms of recognition and business. They highlight some of the newly starred restaurants in New York, such as Per Se, Jean-Georges, and Le Bernardin, and comment on notable inclusions and exclusions. Then, inexplicably, they move on to allergies and fruitcake. The Inside TrackThe Guys talk about fruitcake manufacturers petitioning the FDA to reduce a serving of fruit cake from 4.4 oz to 1.5 oz to keep the calories per serving low.“And so what I would like to say to these fruitcake manufacturers as a result of this petition, we're saying on the air that fruitcake is not only bad, it's bad for you,” Francis Schott on The Restaurant Guys Podcast 2006InfoThe 2025 Michelin Guide NYChttps://guide.michelin.com/us/en/new-york-state/new-york/restaurants?sort=distanceEnjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Hund, Katze, Maus? Es gibt kein ekliges Essen, nur Essen was Du nicht gewohnt bist! Das ist einer der 6 Thesen zum Thema Essen und Reisen, die Sven Meyer und Andy Janz in der neuen Folge vom meistgehörten Touristik Podcast in Deutschland, Österreich und der Schweiz diskutieren. Warum schmeckt der italienische Rotwein in Recklinghausen nicht so gut wie im Urlaub? Ist Essen wirklich der beste Weg um Land und Leute kennenzulernen? Ist es richtig immer „authentische Küche“ zu erwarten und was kann das überhaupt bedeuten? Diese Folge ist wie immer launig und geht diesmal tatsächlich durch den Magen. Jetzt neu, jetzt hören!

In this episode, we sit down with Yuzuru Kajiya, a famous farmer from Japan who supplies top-tier, three-star Michelin restaurants across Japan and Asia. Yuzuru shares his journey from touring elite French restaurants in his youth to starting his own farm focused on growing unique, exotic, and high-quality produce, a contrast to traditional Japanese farming. We explore Japanese culture and how values like craftsmanship and perfection translate into his farm and the restaurants he works with, and how Japan's uniquely low land cost is failing to attract new young farmers. Yuzuru also reflects on how his Canadian education in horticulture and exposure to Western culture shaped his mindset, enabling him to succeed by adopting new methods and focusing on the culinary farmer niche.Consider this episode your gateway into Japanese farm and food culture; we're sure you'll find it as interesting as we did!Kajiya Farm: https://kajiyafarm.jp/ Timestamps[0:00] Intro[8:00] Yuzuru's farming education and youth in Canada[10:18] Touring 3-Star Michelin restaurants around the world[13:15] Discovering unique farmers in Europe and Asafumi Yamashita's influence[24:18] Yuzuru's strategy to focus on unique, exotic crops and direct sales to chefs[27:31] The taste-test trip to Paris to gain confidence and connections[30:42] Business explodes with the launch of the Michelin Tokyo guide[32:01] Finding and training the right workforce[43:24] Japan's changing economy and the farming landscape[53:51] Japanese small tools and market gardening techniques[1:00:44] High-value specialty crops, edible flowers, and foraging[1:18:41] Japan's incredible shipping system[1:33:53] Rapid Fire Q&A: One-Straw Revolution, Personal Advice, and SnowboardingSponsorsReal Organic Project: Get Involved. Get Certified. Join the movement to fight the co-opting of organic.Market Gardener Institute: Join the Masterclass waiting list today!Links/ResourcesMarket Gardener Institute:  https://themarketgardener.com Masterclass:  https://themarketgardener.com/courses/the-market-gardener-masterclass Newsletter:  https://themarketgardener.com/newsletterBlog:  https://themarketgardener.com/blog Books: https://themarketgardener.com/booksGrowers & Co: https://growers.coHeirloom: https://heirloom.ag/The Old Mill: https://www.espaceoldmill.com/en/Follow UsWebsite: http://themarketgardener.com Facebook: http://facebook.com/marketgardenerinstitute Instagram: http://instagram.com/themarketgardeners Guest Social Media LinksYuzuru Kajiya:Instagram: https://www.instagram.com/kajiyafarm/ Facebook: https://www.facebook.com/kajiyafarm/ Website: https://kajiyafarm.jp/ JM:Instagram: https://www.instagram.com/jeanmartinfortierFacebook: https://www.facebook.com/jeanmartinfortier 

Je to venku! Je po slavnostní ceremonii Michelin Guide. Tenhle díl podcastu 111 jsem nahrál jako report ze zákulisí. Vyzpovídal jsem v něm všechny kuchaře, které jsem po ceremonii potkal. A nebýt technické závady, byl by to naprosto fantastický díl přímo z místa dění. Bylo oceněno 83 podniků a bylo úplně jasné, že to přinese radost i zklamání. V tomhle díle popisuju v krátkosti, jak celou situaci vidím já. Děkuju všem, co se mnou strávili 52 týdnů s tímhle podcastem a budu se těšit na ty další. #111 #gastromapalukasehejlika

The Olympics of food is coming to Ireland next February when the Michelin Awards hit our shores - but is enough fuss being made out of it?Joining Andrea to discuss is Food Writer, Corinna Hardgrave, Michelin-starred Chef JP McMahon and Jacinta Dalton, Head of Culinary Arts in ATU Galway.

Pour ce nouvel épisode du hors-série Le Noël des CHEFS, on part à la rencontre d'une pâtissière dont le nom s'est imposé comme une évidence, mais dont l'histoire dit avant tout une chose : derrière la douceur de ses créations, il y a une force de travail et une énergie qui forcent l'admiration.Dans cet échange, Nina Métayer remonte le fil de ce qui l'a construite :les souvenirs d'enfance, les odeurs, les gestes, les moments simples qui ont fait naître chez elle cette émotion très précise qu'elle cherche encore aujourd'hui à transmettre.Et quand elle parle de Noël, tout s'éclaire : cette période compte pour elle plus que n'importe quelle autre. C'est son sommet, son carburant, le moment où l'on crée des souvenirs — et où il n'y a pas le droit à l'à-peu-près.Elle raconte comment s'organise cette période hors norme :le rythme, l'anticipation, les nuits sans sommeil, la précision nécessaire pour orchestrer une production colossale qui doit pourtant rester délicate, poétique, immédiatement évocatrice.Et derrière la technique, elle raconte surtout les valeurs qui guident son travail : la joie, la bienveillance, le besoin de fédérer une équipe, l'envie que chacun trouve du sens dans ce qu'il fait.L'entretien dessine ainsi une trajectoire faite d'intuition, d'engagement et d'exigence.Une manière d'aborder la pâtisserie comme un lien, un langage, un espace où l'organisation ne tue pas la magie, mais la rend possible.Un épisode lumineux, généreux, et profondément incarné, qui montre comment Nina Méteyer transforme ce qui l'a touchée enfant en un univers qui illumine les fêtes de fin d'année pour des milliers de personnes.Pour retrouver l'univers de Nina Métayer c'est par ici !Pour retrouver les produits HORL qui soutient cet épisode hors série c'est par ici !

A full-color reference guide to beneficial plants and mushrooms“An excellent resource about the natural properties of plants.”—Kirkus Reviews• Explores the ethnobotany and practical applications of 30 plants, fruits, nuts, bulbs, roots, flowers, and mushrooms that support the immune system, digestion, endurance, vitality, and the brain• Examines ritual and mind-expanding plants such as fly agaric, blue lotus, cannabis, and peyote cactus• Offers 60 delicious vegetarian recipes (two for each plant or mushroom) by Michelin star chef Joris BijdendijkWHILE KNOWING that spending time in nature and eating healthy is important, we often dismiss the fact that plants have been used as healing medicine for thousands of years.In this guide, Wouter Bijdendijk highlights thirty mushrooms, herbs, flowers, fruits, nuts, bulbs, and roots that support the immune system, digestion, endurance, vitality, and the brain—from ginseng and turmeric to chaga and reishi to olive and chamomile. He also explores several plants that have played a significant role in rituals and ceremonies, such as fly agaric, blue lotus, cannabis, and peyote cactus, enabling our ancestors to connect with deeper layers of themselves, the spiritual realms, and the Divine. Michelin star chef Joris Bijdendijk provides two delicious vegetarian recipes for each major plant, offering culinary delights to help you easily incorporate the medicinal powers of these plants in your life.A journey through the deep and ancient roots of plant knowledge, from folk uses to mystical properties to the vital role of plants in human evolution, this book shows you how to harness the natural power of plants to revitalize your body, integrate your spirit, and empower your life.Wouter Bijdendijk is an anthropologist specializing in ethnobotany and pharmacognosy with a degree from Amsterdam University. In more than 20 years of touring the world as renowned mentalist and magician Ramana, Wouter has studied herbal medicine in different traditions from around the globe. An author, lecturer, and TEDx speaker, he lives in the Netherlands.Chef Joris Bijdendijk earned three Michelin stars within just eight years of beginning his career. As executive chef at RIJKS®, the restaurant of the Rijksmuseum, and Wils as well as Wils Bakery Café in Amsterdam, Joris is one of the leading culinary figures in the Netherlands. Beyond the kitchen, he is a columnist for Dutch newspaper Het Parool, founder of the Low Food Foundation, and author of several cookbooks.Become a supporter of this podcast: https://www.spreaker.com/podcast/earth-ancients--2790919/support.

Ep. 246: Tennis champion and Adidas shoe icon is joined by the President of Stan Smith Events, to share how leaders can Win Trust. With clients ranging from Fortune 100 companies to Olympic legends and Michelin-starred chefs, they reveal how thoughtfully crafted moments create lasting impact. Our BONUS RESOURCE for this episode includes Don's favorite quotes from today's episode and a reflection question so you can apply today's insights.  Do you want to write a book? In my new role as Publisher at Forbes Books and with the incredible resources and expertise of their team, we're making it easier than ever to help YOU to tell your story. Send us a message here to get started: https://books.forbes.com/don/  Looking for a speaker for your next event? From more than 30 years of interviewing and studying the greatest winners of all time Don offers these live and virtual presentations built to inspire your team towards personal and professional greatness.  Special thanks to Abbie Brandt and Andrew Levin for making this episode possible.  

EPISODE 646 - Chef Franck Desplechin - Relentless Growth - Cultivating a Chef's Mindset for Professional FulfillmentMost people simply know me as or simply call me Chef Franck; and that is exactly how I like it. Over time, "Chef Franck" has become more than just a name; it is a reflection of the way I show up in everything I do, with heart, passion, and a relentless commitment to grow and improve. Behind the title is a lifetime dedicated to the craft of hospitality: My career began in the kitchens of Brittany, France, where I trained under Michelin-starred chefs who demanded nothing short of excellence. Those early years forged a deep respect for precision, discipline, and creativity. As I grew, my path took me beyond the kitchen, leading and mentoring teams, building businesses, and evolving with one constant: a love for creating meaningful connections. From fine dining restaurants to luxury hotels and entrepreneurial ventures, every chapter has been a pursuit of one thing: creating meaningful experiences that stand the test of time. It has become so much more than food or leadership. It is about connection, transformation, influence and the pursuit of something greater than the work itself. It is the energy you bring into a room, the standard you set without saying a word, and the respect you earn by how you show up day after day.Cheffranck.com was created as an extension of that spirit, a way to connect directly, without layers or filters. A place where craft, leadership, and authenticity meet opportunity. Whether it is building unforgettable workplace culture, strengthening teams, or guiding personal and professional growth, my mission remains the exact same: to elevate, to inspire, and to leave every place - and every person - better than I found them.This is not just what I do. It is who I am.I have never been one to follow a straight path; mine has been forged through pressure, uncertainty, reinvention, and an obsession with meaningful growth. What began in a small kitchen in Brittany at the age of 15 has become a lifelong pursuit of mastery, resilience, and purposeful leadership. From chasing Michelin stars in France to leading five-star operations across the Pacific and the U.S. I have learned that excellence is not found in the title, the awards, or the prestige; it is in the process. I have “failed”, started over, worked in languages I did not speak, and rebuilt my identity more than once. Along the way, I have grown from an apprentice with a dream to a chef tested by fire, an hospitality executive with a broader vision, and now, a founder, CEO and author driven by the same hunger I had on day one; but with far more perspective. Today, my work lives at the intersection of precision, purpose, and transformation; guiding teams, leaders, and organizations to rise, evolve, and deliver at the highest level. Not because it is easy, but because it is worth it.Book: Relentless Growth - Cultivating a chef's mindset for professional fulfillmentWhat if the only thing standing between you and true professional fulfillment was your mindset? Relentless Growth: Cultivating a Chef's Mindset for Professional Fulfillment is my answer to this problem, offering a bold and practical blueprint for both emerging and seasoned hospitality professionals who want to thrive—not just survive—in one of the most demanding industries in the world.Support the show___https://livingthenextchapter.com/podcast produced by: https://truemediasolutions.ca/Coffee Refills are always appreciated, refill Dave's cup here, and thanks!https://buymeacoffee.com/truemediaca

Dans cette troisième et dernière partie, Cybèle Idelot revient sur le cœur vivant de son projet : le lieu tel qu'il existe aujourd'hui, avec ses équilibres fragiles, ses contraintes et ses apprentissages permanents.Elle parle du potager comme d'une école quotidienne, du rapport au vivant et à l'incertitude, de la nécessité d'accepter de perdre pour comprendre. Une cuisine qui se construit au rythme des saisons, sans jamais chercher à figer les choses, et qui oblige à revoir sans cesse sa manière de travailler.Cybele évoque aussi la transmission : non pas comme un discours ou une méthode, mais comme une attention portée aux équipes, aux clients, aux gestes qui se répètent et se comprennent avec le temps. Faire en sorte que chacun reparte avec autre chose qu'un souvenir de repas — une sensation, une ouverture, une manière différente de regarder le monde de la cuisine.Cette dernière partie est celle du présent, mais aussi de la projection : comment continuer à avancer sans trahir l'esprit du lieu, comment rester en mouvement sans perdre le sens, comment laisser la place à l'émotion sans renoncer à l'exigence?Un final qui éclaire l'ensemble du parcours de Cybèle Idelot, et donne à entendre une cuisine pensée comme un acte vivant, humble et profondément humain.Pour découvrir l'univers de Cybèle Idelot, c'est par ici !

Maturidade e um novo olhar pra empreenderNosso setor vive um paradoxo: todo mundo vê paixão, mas a realidade é que nosso modelo de negócio é um microcosmo na economia com muitas variáveis de gestão! Gastamos energia 24/7 (geladeiras, fornos), usamos muitos insumos, precisamos de gente em horarios extendidos, e tudo isso para funcionar intensamente em picos de horarios curtos. Estamos buscando uma solução inovadora e a chave pode estar na nossa própria jornada. A medida que amadurecemos pessoalmente e nos negócios, nascem novas vontades, desejos e formas de empreender. Ouvir nosso momento e esses novos impulsos é motivador, envolvente e renova nosso gás para desafiar o estabelecido.Nesse episódio conversamos com o Felipe Bronze, chef multi talentos, dono de duas estrelas Michelin no restaurante Oro no Rj, do Pipo, em SP além da Bronze+ e da FOMO.

The BanterThe Guys answer a listener's question about one of their favorite topics: Martinis!The ConversationThe Restaurant Guys travel to Charleston, SC to meet up with chef Orlando Pagán at his newly Michelin-starred restaurant Wild Common. They cover tasting menus, health challenges and, for some reason, Dungeons and Dragons. The Inside TrackThe Guys get real with Orlando about taking care of yourself and taking care of those around you.“I preach the same thing to my staff. Ttake care of yourself, take care of your body  because if you take care of your body, then your mind is clear, then you're a better cook, you're a better husband, you're better friend, you know what it might be. And then we all win,” Orlando Pagán on The Restaurant Guys Podcast 2025BioChef Orlando Pagán is the chef behind Charleston's Wild Common, where his inventive, globally inspired tasting menus earned the restaurant a Michelin star. Trained at Johnson & Wales and seasoned in Michelin-level kitchens from Miami to San Francisco, he blends fine-dining precision with the flavors of his Puerto Rican heritage. After rising to Executive Chef at McCrady's Tavern, he took the helm at Wild Common, where his creativity — and resilience in the face of MS — define his cooking and leadership. InfoWhere do you get a great martini? EmailTheGuys@restaurantguyspodcast.comWild Commonhttps://www.wildcommoncharleston.com/Orlando mentioned Dr. Wahlshttps://terrywahls.com/about/Enjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

The Michelin Guidebook is coming to Las Vegas and it will make for a very interesting 2026. With so many high caliber restaurants how many will make an entry on the list. I breakdown the process and how it is important to some and some really don't need the guide book here in Las Vegas.

Our guest on this week's Menu Talk is Isabel Coss, executive chef at Pascual, a contemporary Mexican restaurant in Washington, D.C.A native of Mexico City, Chef Coss actually studied ballet—not cooking—as a way to get into arts school and become a filmmaker. But once there, she realized she was more passionate about cooking than film, and enrolled in culinary school.She quickly landed an externship at Pujol, the Michelin-starred Mexico City restaurant on the list of the World's 50 Best Restaurants. She worked at the pastry station, honing her bread baking skills. In 2011, she brought those skills to New York City where she was hired as a pastry chef at Empellón, Chef Alex Stupak's renowned Mexican Restaurant, followed by a position at Enrique Olvera's Cosme, another award-winning Mexican restaurant.Isabel Coss in front of Pascual. | Photo by Alex Lau.In 2020, Chef Coss moved to Washington, D.C., and overhauled the pastry program at Lutèce, a notable French bistro in Georgetown. She now heads the kitchen at Pascual, developing menus for both the sweet and savory sides. The centerpiece of Pascual is a hearth oven where the chef crafts the restaurant's specialties. Coss's culinary skills have landed her on lists like Food & Wine's Best New Chefs in America and as a semifinalist for a James Beard Best Chef Mid-Atlantic award. Listen as she describes her love affair with masa, what she's cooking and baking now and what's next in her culinary journey.

Après les années américaines et cette liberté totale du freelance, cette deuxième partie marque un vrai basculement.Cybèle Idelot raconte le moment où il faut choisir : continuer à circuler, ou s'ancrer.On parle ici d'une décennie à New York, d'événementiel pour de grandes maisons, de dîners privés jusqu'à mille convives, d'un nom qui circule dans un cercle très précis — mais aussi de la précarité du freelance, du téléphone qui ne sonne pas toujours, de l'insécurité permanente.Et puis il y a la rencontre, le couple, la question du “où vivre”, et cette décision progressive : s'établir en France.Cette partie raconte surtout la naissance d'un projet, avant même l'ouverture d'un restaurant.Le choix de Boulogne-Billancourt, le pari d'un territoire, les obstacles administratifs, l'attente interminable… et cette idée folle mais vitale : créer des tables éphémères, presque clandestines, pour faire exister la cuisine avant les murs.Des appartements, des lieux insolites, douze convives qui ne se connaissent pas, dix services, une grande table, et une cuisine pensée comme un moment de rencontre.On découvre ici ce qui fonde profondément son rapport au métier : le partage, la réactivité, la nécessité du mouvement, et cette capacité à transformer un contretemps en terrain d'expérimentation.Un chapitre charnière, celui où l'intuition devient projet, et où la cuisine cesse d'être seulement un savoir-faire pour devenir un lieu de vie.Pour découvrir l'univers de Cybèle Idelot, c'est par ici !

Big food news: MICHELIN Guide is coming to Utah, which opens the door to a local restaurant earning a coveted star. Host Ali Vallarta asks Visit Salt Lake CEO Kaitlin Eskelson and Salt Lake Area Restaurant Association executive director Michele Corigliano how MICHELIN landed in Utah and what restaurants could be awards contenders. Get more from City Cast Salt Lake when you become a City Cast Salt Lake Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm.  Subscribe to Hey Salt Lake, our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Harmons Cyprus Credit Union Aura Frames - Use code CITYCAST for $35 off Live Crude - Use code CITYCASTSLC to try CRUDE's Oil Cleansing Starter kit for Free Cozy Earth - use code COZYSALTLAKE for up to 20% off Salt Lake City Council

Send us a message with this link, we would love to hear from you. Standard message rates may apply.We share a quick life update, welcome our first guest Mike Rozanski, and clear up the Michelin Guide origin story before shifting to a focused guide on starting GLP-1 medications. Practical strategies cover injections, nausea, constipation, muscle protection, and adjusting other meds safely.• board certification in obesity medicine and motivation to destigmatise care• guest segment on Michelin guide history and Philly's recent stars• what GLP-1 meds are and how auto-injectors work• portion sizing to prevent nausea and early side effects• fiber with fluids to prevent constipation• protein targets and simple strength training to protect muscle• when to adjust blood pressure and diabetes medications• key takeaways and encouragement to start small and follow upIf you found this helpful, a review really does go a long way for a like on whatever app you're listening to us onSupport the showSubscribe to Our Newsletter! Production and Content: Edward Delesky, MD & Nicole Aruffo, RNArtwork: Olivia Pawlowski

Episode Deep-Dive Analysis Available at maffeodrinks.com The family had been making wine in the Chablis region for 35 years. Looking at that grape pomace every harvest, Alex Watson saw what everyone else missed: repurposing it making Gin.In this conversation, Alex (who co-founded Renais with his sister Emma Watson) reveals the counterintuitive path from London's most exclusive cocktail bars to Waitrose shelves and why both require completely different strategies for the same gin.We dig into:• Why prestigious bars that love you most often move the least volume• The unexpected channel that actually builds premium brands• How wine sommeliers became his secret weapon in Michelin restaurants• The Instagram strategy that works when you're "naturally private"• Why he leads with flavor, never sustainability (even though the sustainability story is incredible)• The specific moment he knew the traditional gin playbook was brokenThis isn't about choosing between credibility and volume. It's about something more interesting.Listen to find out what.Timestamps:00:00 Introduction: The grape distillation opportunity02:30 Renais origin story: From Chablis winemaking to spirits05:45 Leading with flavor over sustainability in brand messaging08:15 Provenance, terroir, and wine culture in spirits storytelling12:20 B Corp certification and circular economy positioning15:45 Building early credibility account by account in London19:30 The role of bartender advocacy in brand building26:15 Social media approach for naturally private founders28:40 Scaling from independent bars to national restaurant chains32:10 Drink strategy differences: Martinis vs spritzes by venue type35:20 Navigating serve complexity across different bartender skill levels38:25 Hybridization of hospitality venues and menu evolution40:15 Premium positioning strategy: Ultra-premium gin challenges42:50 Market agility and testing new initiatives at consumer events Interested in Group Subscriptions, Keynote Presentations or Advisory? You can get in touch at bottomup@maffeodrinks.com or find out more at maffeodrinks.com 

En el programa participa el presidente de la Asociación de Empresas de Turismo de Aventura con Eduardo Jubert en representación de Tu Provincia–Huesca La Magia, el alcalde de Benasque, Manuel Mora, el presidente de la Asociación Turística y Empresarial del Valle de Benasque, José María Ciria, Jordi Corominas gran estrella del alpinismo mundial y único español con piolet de oro, Mario García director de la estación de nórdico de Llanos del Hospital, José María Ciria presidente de la Asociación de Empresarios, Gabi Mur director de la estación de Cerler quienes abordarán proyectos clave como el nuevo telecabina Benasque–estación de esquí, el impulso del termalismo o el crecimiento de la alta gastronomía, con una provincia que ya suma ocho estrellas Michelin.

Plus lots of booze talk including holiday gifting, Max & Helen's wait times and other diner options, a short Little Fish review, decanting bubbles, a Chinese LA Christmas, the perfect restaurant reservation time, Jordan's top 3 Grateful Dead shows, food text threads, not cutting pizza, New Orleans and New York are on the horizon, and Thanksgiving reviews.

Chef Brady Stephens, now Executive Chef at Fancy Baby in Portland, was born and raised in Sioux City, IA. He has spent years refining his craft in various kitchens, including stints at Michelin bib gourmands in Spain, and most recently at Jacqueline, St. Jack, OK Emens and Scotch Lodge in Portland. Chef Brady is drawn to a community-forward style of cooking, highlighting the vibrant flavors of locally farmed, preserved, and fermented foods through a creative elaboration of French, Italian, and Spanish Mediterranean cuisines   We talk about his journey and his responsibilities now at Fancy Baby.   https://fancybabypdx.com @fancybabypdx   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

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 what real storytelling looks like and why so many brands get it wrong. Authenticity is not a vibe, it is evidence. Your audience can feel the difference between polished propaganda and the truth. I explain why showing your process builds more trust than any perfect promo ever could and how behind the scenes content can change the way people see your business. If you are trying to reconnect with your audience or rebuild credibility, this is the place to start.  TakeawaysShop floor storytelling can rebuild credibility.Authenticity is evidence, not just a vibe.Polished content without process appears as propaganda.Identical restaurant marketing leads to audience distrust.Behind-the-scenes content increases engagement.People crave permission to trust brands.Stripping back promotional content can boost engagement.Engagement can triple with authentic content.Social media feeds are often overly polished.Transparency is key to audience connection.Chapters00:00 Introduction to Hospitality Insights00:56 Building Credibility Through Process and ProofIf 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.

Since the Michelin Guide arrived in Chicago back in 2010, only four restaurants have received three Michelin stars. There are only 14 restaurants in North America, and as of just last month, there is only one in Chicago. Chicago Tribune's restaurant critic, Louisa Chu, tells host Jacoby Cochran which restaurants are recently Michelin-recommended, what she thinks makes a restaurant worthy, and her favorites in the city.  Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Dec. 3 episode:  The Auditorium Dandelion Bev Ed Uniting Voices Chicago Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE