Podcasts about Michelin

871 · The Most Surprising Hotel Near Walt Disney World: My ette Hotel ReviewOne of the most exclusive hotel awards on the planet - harder to earn than a Michelin star, given to less than 1% of hotels worldwide - belongs to a boutique property sitting just one mile from Disney's Animal Kingdom. Yet most Disney fans have never heard of it.Lou Mongello has stayed at virtually every Disney resort and countless hotels around the world, always believing that where you stay shapes the entire tone of a vacation. So when he was invited to experience ette Hotel, he wasn't quite sure what to expect.What he discovered surprised him.In WDW Radio #871, Lou shares his complete, honest review of ette Hotel - from the beautifully designed rooms and Michelin Key recognition to hospitality that echoes the Disney philosophy of "everything speaks." He also dives into one of the best meals he's had in a very long time at Salt & The Cellar, and why the restaurant alone may be worth the trip. Plus, what makes this property different, who it's perfect for, and why it may be one of Central Florida's most overlooked luxury experiences.If you've ever wondered whether stepping outside the Disney bubble could actually enhance your Walt Disney World vacation, this episode might surprise you as much as the hotel surprised Lou.

This week on bigcitysmalltown, we visit Clementine, a family-owned restaurant in Castle Hills that has quietly become a fixture for neighborhood dining and local sourcing in San Antonio. Bob Rivard sits down with Chef John Russ to discuss the realities of operating an ambitious independent restaurant outside of the city's trendiest areas—and how decisions around location, size, and sustainability have shaped Clementine's identity and resilience since opening in 2018.They discuss:• The challenges and opportunities of opening a restaurant in a modest strip center rather than downtown or at the Pearl• How the team navigated pandemic disruptions, staffing shortages, and ongoing economic uncertainty• The importance of local farms, ranches, and the broader food ecosystem that supports restaurants in South and Central Texas• The financial realities of restaurant ownership in San Antonio—and why the focus remains on community, staff, and family rather than rapid expansion• Reflections on evolving neighborhood dining, what keeps regulars coming back, and how Clementine builds connections with guests and growers alikeTune in for a grounded look at the work, risk, and local relationships behind one of San Antonio's most respected neighborhood restaurants.RECOMMENDED NEXT LISTEN:▶️ #150. The Rise of Jamaican Food in San Antonio (ft. The Jerk Shack) – Explore how culinary identity shapes a city with Chef Nicola Blaque, San Antonio's only Michelin-recognized Jamaican chef. Host Cory Ames joins Nicola to discuss her journey from military service to launching The Jerk Shack, the evolution of San Antonio's dining scene, and building community through food.-- -- GET THE NEWSLETTER

After racking up two Michelin stars and opening six restaurants in less than three years, Johnny and Kasie Curiel are the Denver restaurant industry's biggest success story. So how, at a time when so many other restaurateurs are struggling, closing, or calling for minimum wage reform, did they pull this off? And how long can it last? Producer Paul Karolyi sits down with the married co-owners of Fonda Fina Hospitality to talk about how they met, how their company was inspired by a national restaurant chain, and why they “literally put their lives on the line to follow their dreams,” as their friend and fellow chef Michael Diaz de Leon put it to the Denver Post. Plus, their favorite local spots to try today! Paul referenced his interview with Chef Michael Diaz de Leon from back in March 2024, when he had just stepped away from the restaurant where he earned a Michelin star. Also mentioned in this episode are Molino Chido, Diaz de Leon's new taco spot at Stanley Marketplate; El Tule; Heretik; Hillstone; Cherry Creek Grill; and  Panadería el Alamo.  For even more news from around the city, subscribe to our morning newsletter at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm What do you think is the secret to Johnny and Kasie Curiel's success? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 Did you enjoy this interview with Elizabeth Martinez from Compass Real Estate? Learn more here. Learn more about the sponsors of this June 24th episode: Energy Outreach Colorado Vail Wine Classic Denver Health Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

On retrouve Nicolas Carro pour la troisième et dernière partie de son portrait. Quitter l'écosystème protecteur du Chambard et la filiation d'un mentor comme Olivier Nasty ne se fait pas sans vertige. C'est pourtant le choix qu'il fait, poussé par l'appel du large et l'évolution de sa vie de famille.Fin 2018, un alignement de planètes s'amorce. Une rencontre décisive avec Mathieu Guibert agit comme un détonateur : à 30 ans, il est temps de devenir chef chez soi. S'ensuit alors un véritable scénario de film pour le rachat de l'institution de Patrick Jeffroy à Carantec : trois mois de négociations ultra-secrètes et anonymes, rythmées par des courriers scellés à la cire pour protéger sa place en Alsace. Entre la peur de ne pas être à la hauteur et le manque d'économies, le doute s'installe, jusqu'à ce qu'un facilitateur financier ne vienne donner vie à son rêve.Nicolas termine sur les grands défis du management et de la transmission. Fédérer une brigade de 30 personnes, écouter la voix du plus petit apprenti et assumer la gestion financière d'une grande maison. Le tout guidé par une poignante réplique d'enfant face à la mer, un jour de pluie de juin : celle d'avoir trouvé la plus belle fabrique d'arc-en-ciel du monde.Pour découvrir la cuisine de Nicolas Carro avec une vue imprenable sur la mer, c'est ici.

Chef Greg Baxtrom joins Dave and the Cooking Issues crew to talk about his new cookbook, Nothing Matters But Delicious, written with Joshua David Stein. Greg gets into the process of translating restaurant recipes from Olmsted and Five Acres for home cooks, including the carrot crepe, fried tomato, upside-down burger, onion goop, rehab nachos, and his one-cookie recipe.The conversation moves through fine dining, bouillon, Chicago Italian beef, sport peppers, ketchup, pickles, lefse, knives, pork tenderloin, expensive butter, cheap ice cream sandwiches, and why constraints can be useful in cooking. Greg also reflects on his years in Michelin-starred kitchens, his time at Alinea, Per Se, Blue Hill at Stone Barns, Mugaritz, Arzak, and El Bulli, and how sobriety and self-awareness reshaped his approach to food.Plus: four-legged emus, taxidermy restaurants, microwave light-bulb experiments, Haitian john john mushrooms, turtle soup, cod milt, octopus eggs, celery salt, fennel seed, and the eternal question of whether a sandwich should arrive wet. Hosted on Acast. See acast.com/privacy for more information.

In their mid-fifties, Jason and Deborah DeSalvo left suburban life behind, bought a 43-acre farm in New Jersey, and started growing their own food. They also went completely WFPB SOS-free. Neither of them had ever farmed before.In this episode of NHA Today, Dr. Stephan Esser sits down with Jason DeSalvo, co-owner of Cold Brook Farm - a regenerative certified organic farm in Western New Jersey whose grains have been selected by culinary luminary Dan Barber and served at Michelin-starred restaurants. Jason shares what six years of regenerative farming has taught him about soil, food, health, and the surprising truth about grains.Jason and Deborah will be presenting Whole Grains: Myths vs. Reality at the NHA Annual Conference, June 25 to 28, 2026 - a full hour deep dive into the science and the story behind the grain they grow.In this conversation you will learn:What regenerative farming actually means and how Jason took dead soil to 11% organic material in six yearsWhy healthy soil produces more nutritious food and why you can taste the differenceThe truth about grains: why ancient and heirloom varieties are nothing like modern wheatWhy hulless oats from a small farm taste completely different from what is in the storeHow grains at 13 to 14% protein challenge the where-do-you-get-your-protein questionHow Jason and Deb went WFPB SOS-free in their mid-fifties -- and what changed3 to 4 tips for growing your own food even if you only have an apartment balconyWhy nature is the seventh pillar of lifestyle medicine────────────────────────────────────────ABOUT JASON DESALVO────────────────────────────────────────Jason DeSalvo and his wife Deborah run Cold Brook Farm, a regenerative certified organic farm in Western New Jersey. Their grains have been selected by Dan Barber and served at Michelin starred restaurants. They converted to a WFPB SOS-free lifestyle in 2022 under the care of Dr. Ron Weiss of Ethos Primary Care and now manage nearly 120 acres of organically grown grains. They will be speaking on Whole Grains: Myths vs. Reality at the NHA Annual Conference, June 25 to 28, 2026.────────────────────────────────────────LINKS AND RESOURCES────────────────────────────────────────Full episode and show notes:NHA Today on YouTube: https://www.youtube.com/playlist?list=PLgXfvjZj34HbsD3-47eEC2kjBWeIvNhHlSubscribe: https://www.healthscience.org/podcast/NHA Annual Conference (June 25 to 28, 2026): https://checkout.healthscience.org/2026-nha-conferenceCold Brook Farm website: https://www.coldbrookfarmnj.comCold Brook Farm on Instagram: https://www.instagram.com/coldbrookfarm/Follow Dr. Esser on Instagram: https://www.instagram.com/esserhealth/

Send us Fan MailOn this episode of The Book Fix Podcast, your hosts Yajaira and Cheli are heading to a messy little coastal town to talk about Savor It by Tarah DeWitt—and trust… this one is giving small-town chaos, fake dating with benefits, and emotional damage (the fun kind).We're following Sage, a lifelong Spunes resident whose life is spiraling just a bit after her breakup—especially when her ex gets engaged immediately (jail). Enter Fisher, a burnt-out Michelin-star chef dealing with grief, a career crash, and suddenly taking care of his teenage niece. When these two collide, they strike a deal: fake date to fix their reputations and survive the town's annual summer competition. Obviously… that goes exactly how you think it does.We get into the slow-burn tension, the steamy “this is definitely not part of the deal” moments, and the Big Feelings™ that sneak up on both of them. Also: small-town side characters, chaotic animals, and a summer romance that starts as strategy and ends as something way too real.If you love fake dating, grumpy x sunshine energy, healing arcs, and “we said it was just for the summer” lies… this one's for you.Support the showOur Linktree: https://linktr.ee/thebookfix?utm_source=linktree_admin_sharebecome our Patron ♡ https://www.patreon.com/BookFixbuy us a book ♡ https://www.buymeacoffee.com/thebookfixBusiness Inquiries: thebookfixpodcast@gmail.comfollow us on Tiktok! ♡  https://www.tiktok.com/@thebookfix

Today on America in the MorningTrump OK's Iran Oil Sales Claiming talks between Vice President Vance and the Iranians were productive despite no movement on nuclear issues, the Trump administration announced they will allow Iran to sell their oil on the open market and lift oil sanctions temporarily.  Washington correspondent Sagar Meghani reports President Trump may not have been at the meeting in Switzerland, but he still made a big impact despite not being in the room.   Trump Claims Reflecting Pool Vandalism In a press meeting in the Ovan Office, President Trump told reporters there was vandalism to the Reflecting Pool at the Lincoln Memorial, but could not provide proof of how it happened.  This comes as Trump said they would have to drain the pool again and fix the blue coating.  John Stolnis reports from Washington.   LA School Chief Resigns The superintendent of the Los Angeles Unified School District resigned amid controversy.  Correspondent Clayton Neville reports the head of the nation's second-largest school system was under an FBI investigation.   SCOTUS OK's New Patz Trial The US Supreme Court on Monday reinstated a murder conviction in the 1979 disappearance of 6-year-old Etan Patz (pronounced AY-tahn PAYTZ).    Another Close Call The FAA is looking into the latest close call at an American airport, this time in Boston where a pilot at the last second had to abort their landing to avoid a near-collision.  Correspondent Haya Panjwani reports.   World Cup Food Costs From caviar-topped tater tots to forty dollar empanadas, it's not items found at a Michelin 5-star restaurant – these are items found at World Cup soccer concession stands.  Correspondent Ed Donahue reports on the highs and lows of the cost of food and drink at the World Cup.   Congress Tackles Housing Affordability The first item of business for the House of Representative today will be a vote on the first housing affordability package in decades, and appears to have bipartisan support.  Correspondent Rich Johnson reports the bill overwhelmingly passed the Senate on Monday.   Starmer ResignsThere's been a big political shakeup in the UK where Kier Starmer resigned as Prime Minister, a move that came hours after President Trump said it would happen by Monday.  Washington correspondent Sagar Meghani reports Starmer's downfall was months in the making.   Latest On Guthrie Disappearance Ransom notes tied to the disappearance of Today Show co-host Savannah Guthrie's mother, Nancy Guthrie, reportedly indicated the 84-year-old was dead.  Correspondent Clayton Neville reports.   Judge Stops Walz Subpoena A Federal judge is halting an effort to subpoena Minnesota Governor Tim Walz in an immigration enforcement probe.  The details from correspondent Lisa Dwyer. UFC 250 Probe Expands The Department of Justice says that 7 people now face charges in connection with a plot to attack the UFC 250 fighting event at the White House earlier this month.    Alan Greenspan Remembered Alan Greenspan, an economist and longtime head of the Federal Reserve has passed away at the age of 100.  Correspondent Haya Panjwani looks back at a man who directly served under four Presidents and as an advisor for two others. Finally   Clive Davis, a music industry star maker, has passed away at the age of 94.  Correspondent Julie Walker reports on the legendary hit creator, and what he looked for in artists that changed the face of music - Audio courtesy KTLA-TV Los Angeles. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On retrouve Nicolas Carro pour la deuxième partie de son portrait. Avant les grandes tables, il comble les manques. Flunch et ses 900 steaks à l'heure, la Réunion et sa licence en cuisine de l'océan Indien, puis l'hôtellerie, assistant de direction à 21 ans, jusqu'à une démission le lendemain d'une remarque de trop.Retour en cuisine par le réseau près de Bordeaux, aux côtés de Jean-Luc Rocha, Meilleur Ouvrier de France 2007. Trois ans à apprendre tous les postes. Il y rencontre aussi sa future femme.Direction Londres, chez Claude Bosi, au bistrot Mayfair. L'anglais qu'il a négligé le rattrape. Le doute s'installe, il pense à tout arrêter. Puis il postule spontanément dans sept maisons deux étoiles et reçoit une réponse à 5h43 du matin.C'est Olivier Nasti au Chambard, deux étoiles fraîchement reçues en 2014. Il voulait apprendre la viande ; il apprendra le gibier, jusqu'à trente chevreuils par semaine et ce que veut dire être chef propriétaire. Il reste six ans dans cette maison.Pour découvrir la cuisine de Nicolas Carro avec une vue imprenable sur la mer, c'est ici.

Toshi and Yasu Kizaki opened Sushi Den on Christmas Eve in 1984 on South Pearl Street in Denver. Little did they know how the opening would impact Japanese food in America. Over the next four decades, they built a supply chain that flies fish from a market in Kyushu to Denver in under 24 hours, took over a corner of Platt Park with a cluster of Japanese restaurants, and earned a Michelin star — at 69, the oldest sushi chef in the U.S. to receive his first. This is the story of Sushi Den's expansion, including the Michelin-starred Kizaki, and a rare sit-down with the founding brothers. Also on the show we have a great conversation with Mawa McQueen, the chef-owner of Mawa's Kitchen in Aspen. This Michelin Guide–recommended restaurant is the flagship eatery of owner and executive chef Mawa McQueen, a 2022 James Beard Award semifinalist and recipient of the 2022 Colorado Governor's Minority Business Award. The menu at Mawa's Kitchen is hyper-seasonal and reflects Mawa's international heritage, serving Afro-Mediterranean cuisine with a French-American flair. We talk about building her mini empire, and what it's like to cook for the private jet crowd. Thank you to Visit Colorado for supporting this episode. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Just So You Know, Jamie and Justina sit down with legendary French chef Alexis Gauthier to talk about what it really means to be a chef in a world where animals are still treated like ingredients.What happens when a Michelin-starred French chef wakes up to the truth… and decides he can no longer profit from animal suffering?Alexis shares his powerful journey from serving foie gras, horse meat, and classical French cuisine built around animals… to completely transforming his restaurant, his career, and his voice into one rooted in compassion.This conversation goes deeper than food. It's about ethics, courage, creativity, and the responsibility that comes with feeding people.We get into:• How Alexis went from traditional French chef to vegan advocate• The protestors who helped spark his transformation• Why chefs have a moral responsibility to rethink what they serve• How he turned a Michelin-starred restaurant fully vegan• The pushback he got from customers, staff, and the culinary world• Why some chefs are still too scared to change• Whether plant-based food can really be “fine dining”• The creativity required to cook without relying on animals• Why restaurants that go back to serving animals are missing the point• His message to chefs who know the truth but still won't actThis isn't just about food.It's about conscience, leadership, and what it means to stop hiding behind tradition.If you've ever wondered whether great chefs can lead real change…this episode is for you.⸻ IF THIS EPISODE RESONATED

On reçoit cette semaine dans le podcast Nicolas Carro, chef installé dans l'hôtel de Carantec face à la baie de Morlaix, dont le parcours commence en plein cœur de la Bretagne dans une famille d'agriculteurs. Dans cette première partie, Nicolas Carro raconte une enfance au milieu des vaches et une mère si protectrice qu'elle lui interdit le foot et le scooter pour l'inscrire à l'accordéon. À table, les repères sont déjà là : les tomates du jardin, le roast-beef du dimanche et le goût des bonnes choses.Pour tester sa motivation, ses parents lui trouvent un stage dans un routier de 500 couverts. Pendant une semaine, il n'épluche que des pommes de terre. Épuisé mais fasciné, il comprend que la cuisine est faite pour lui.Puis viennent l'école hôtelière à Saint-Malo, les premiers mentors, les concours et les stages dans les grandes maisons. Jusqu'à Paris et Alain Passard, où il découvre l'exigence de la haute gastronomie, la créativité sans limites et l'envie d'aller toujours plus loin. L'histoire ne fait alors que commencer.Pour découvrir la cuisine de Nicolas Carro avec une vue imprenable sur la mer, c'est ici.

José Andrés is widely recognized for both his culinary achievements – including two Michelin stars, and 40 restaurants worldwide – and his humanitarian work. As the founder of World Central Kitchen, Andrés has fed tens of millions of people across dozens of crises. The model is uncommonly nimble and effective; rather than warehousing aid, Central Kitchen activates local restaurants and cooks on the ground, putting money into affected communities while feeding people with dignity. Andres is also an Emmy Award–winning TV host and producer, and a New York Times bestselling author of Change the Recipe, Zaytinya, Vegetables Unleashed, and The World Central Kitchen Cookbook. His new book is Spain My Way.On May 21, 2026, Jose Andres came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with philanthropist Laurene Powell Jobs, the founder and president of Emerson Collective. 

Hosted by David and Nycci Nellis. On today's show: · Tae Strain is the most excellent chef-partner at Burnt Hill Farm and culinary director of the Old Westminster Winery, both owned by the same family team. We met him many moons ago when he was the head chef at D.C.'s gone, but not forgotten, Michelin-starred Momofuku. We met up with him again for an excellent meal at his stunning new chef's counter at the tasting room at Burnt Hill outside of Frederick; · Eater's newest cookbook, “Eaterland: Recipes and Stories From Across the United States,” is now available for preorder. Edited by our good friends Missy Frederick, editorial director for Eater's dining team across 23 cities, and cookbook contributor Tim Ebner, it focuses on the iconic regional dishes that define American cuisine; · David Lee is the award-winning executive chef and co-founder of PLANTA, a leading plant-based restaurant group with locations across North America including, of course, here in the DMV. Chef David's 'Passport to Summer' menu is a curated itinerary of 15 new, globally-inspired dishes, drawing from the world's best coastal food cultures; Attorney Chipp Sandground heads a boutique law practice dedicated to the legal needs of restaurant and bar operators, wine shops and food retailers. He has worked with people you may have heard of, like our late great friend, Michel Richard, with whom he founded Central, now celebrating its 20th year in business. To help with Central's 20th anniversary celebration, Chipp has curated an entirely new wine list of 50+ bottles, all priced under $100 and some as low as $35. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

¿Qué supone dirigir una casa de comidas con tantos años de historia como Echaurren? ¿El menú degustación está destinado a desaparecer? ¿Cuál es el plato más icónico de la gastronomía riojana? ¿Por qué La Rioja siempre ha vivido a la sombra del vino? Hablamos con Francis Paniego, chef de El Portal de Echaurren, dos estrellas Michelin, Premio Nacional de Gastronomía y heredero de una casa familiar imprescindible en Ezcaray. Además, Javi y Adri nos hablan del festival Portamérica Rocío nos habla de las grandes revoluciones del vino y de proyectos jóvenes en La Rioja Rosa nos vuelve a sorprender una maravillosa pepitoria ‍ y Ramón, nos presenta el método Quintano y a unos cuantos riojanos que hicieron historia

This Omni Talk Retail Fast Five Lightning Round segment closes out the show with World Cup predictions, James Bond casting debates, cycling culture, and Chris Walton's favorite meal from his European conference tour. Chris Walton and Ben Miller discuss where a potential U.S. World Cup victory would rank among the greatest sports achievements of their lifetimes, while also sharing some classic British optimism (and pessimism) ahead of England's tournament run. The conversation also covers who should be the next James Bond, why Kevin Costner might not survive in a professional cycling peloton, and the unforgettable Michelin-starred dining experience Chris and his wife enjoyed in San Sebastián. ⏩ Tune in for the full episode here: https://youtu.be/toy5NmyXau4

In this episode, we sit down with Chef Nigel Lobo of Indibar to explore a journey that spans continents, cultures, Michelin-starred kitchens, and ultimately leads to one of Arizona's most exciting new restaurants. From growing up in Dubai to training in some of the world's most respected culinary programs and restaurants, Nigel shares the experiences that shaped his approach to food, hospitality, and leadership. We also dive into the story behind Indibar, from the friendship and trust that brought Nigel and his team to Arizona, to the years of planning, construction, and attention to detail that went into creating the restaurant. Along the way, we discuss Indian cuisine, hospitality, cocktail culture, menu development, and what it means to honor tradition while presenting food in a modern and approachable way. Whether you're a passionate diner, an aspiring chef, or someone fascinated by the stories behind great restaurants, Nigel's journey is packed with perspective, humility, and hard-earned lessons. This conversation is a reminder that excellence rarely happens overnight. It is built through curiosity, persistence, constant learning, and a commitment to doing things the right way. Tune in to hear how a global culinary journey helped create one of Arizona's most talked-about dining destinations.  

Chef Curtis Duffy has spent decades pursuing excellence at the highest levels of American fine dining.In this episode of The Whet Palette Podcast, the acclaimed chef behind two-Michelin-starred Ever discusses the lessons learned from Charlie Trotter, Trio, Alinea, Grace, and the ongoing evolution of one of Chicago's most celebrated restaurants.We explore the culture of modern kitchens, the pursuit of Michelin stars, and the countless details that shape a world-class dining experience, many of which diners never even notice.Duffy also shares the story behind Ever's involvement in The Bear, what Hollywood got right about restaurant life, and why the series resonated so deeply within the hospitality industry.The conversation moves beyond the dining room as we discuss Fireproof, his memoir about resilience, personal loss, mentorship, and the determination to build a life defined by purpose rather than circumstance.Whether you're fascinated by Michelin-starred restaurants, hospitality, leadership, or the stories behind some of America's most influential chefs, this conversation offers a rare look inside the mindset of Chef Curtis Duffy.There's also a nod to Cuban chancletas and pastelitos. Yeah, we went there. Listen now on Apple Podcasts, Spotify, YouTube, or wherever you get your podcasts.Message BrendaSupport the show

Most people talk about passion.Very few people spend 30 years obsessively pursuing it.In this episode, we sit down with Vikas Khanna, Michelin-star chef, entrepreneur, author, filmmaker, and founder of Bungalow, one of New York's most sought-after Indian restaurants.From arriving in America with almost no money to building a globally celebrated restaurant, Vikas shares the story of how passion, purpose, and relentless dedication shaped his extraordinary journey.In this episode, we discuss:• How Vikas Khanna built one of New York's most talked-about restaurants• Why passion matters more than talent in the long run• The difference between serving food and creating unforgettable experiences• How rejection, setbacks, and personal struggles shaped his success• Why hospitality is one of the most underrated advantages in business• What young entrepreneurs can learn from a lifetime of pursuing excellenceIf you're a founder, creator, operator, or someone chasing an ambitious dream, this episode will change how you think about passion, perseverance, and building something that truly lasts.Watch the full episode now!

Dans cet épisode de CHEFS D'ENTREPRISE-S, on reçoit Priscilla Trâm, fondatrice et cheffe de Trâm 130 et Trâmette, restaurant et comptoir du 11e arrondissement de Paris où elle mêle cuisine bistronomique et influences asiatiques dans une approche personnelle, loin des étiquettes traditionnelles.Priscilla est la fille d'immigrés vietnamiens arrivés en France après la guerre. Élevée entre les banquettes de restaurants, les grandes tablées familiales et l'exemple de parents entrepreneurs qui ont tout sacrifié pour leurs enfants, elle suit d'abord la voie de l'excellence académique : études de droit entre Paris, New York et San Francisco, puis carrière d'avocate entre Hong Kong et la France. En parallèle, elle commence à cuisiner par passion, organise des pop-up dans des restaurants parisiens, lance ses propres événements culinaires puis développe une activité de restauration qui finit par prendre autant de place que sa carrière juridique. Après plusieurs années à mener ces deux vies de front, elle choisit finalement de se consacrer entièrement à la cuisine et ouvre Trâm 130, avant de lancer un deuxième établissement Trâmette.Un épisode sur le syndrome de l'imposteur, la transmission familiale, l'ambition sociale et sur cette conviction que l'on peut construire sa place partout, même lorsqu'on n'a ni les codes, ni le parcours attendu, à condition d'assumer pleinement son identité.Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

This week on Dishing It Out, Gary and Gareth sit down with good friend Frankie Mallon, aka “Frankie Fish”, head chef and owner of An Port Mór.Frankie then takes us through the story of An Port Mór, a much-loved Westport institution. He talks about learning the hard way in tough kitchens, from Paul Rankin's Michelin-starred Roscoff in Belfast to disciplined Swiss kitchens and manic Parisian bistros, and how those experiences shaped his classical, produce-led cooking today.The lads also dig into the realities of running a small restaurant from set menus to streamlining plates, hiring a pastry chef by accident, and finally making the numbers work after years of graft.There's also plenty of reminiscing, from burnt duck confit disasters to unforgettable food trips in Lisbon, motorbike adventures through France and Spain, and Frankie's classic dream final meal.In this week's Nespresso Dish of the Week, Gareth brings you a Summer BBQ classic with sticky pork ribs. Then it's over to your Culinary Conundrums, where the lads answer a listener looking to buy better meat, with tips on what to ask your butcher, when supermarket meat is absolutely worth buying, and why good ingredients will always make better food.Keep those questions coming to food@goloudnow.com.

What happens when a 15-year-old kid skips high school, walks into a Michelin-starred kitchen, and decides that excellence is the only option? You get Chef Franck Desplechin — 25+ years of high-pressure kitchens, luxury hotel brands, and hard-won leadership lessons that most executives will never learn.

Bûcheron (French for “lumberjack”) in Minneapolis, Minnesota, won the James Beard Foundation award for Best New Restaurant in America in 2025. Last month, Jonathan Ellsworth had the opportunity to attend a Bûcheron dinner, and today, he talks with owners Jeanie and Adam Ritter about their unconventional backgrounds; how they and their team created a restaurant that earned one of the most prestigious awards in the culinary world; and what life has been like since.We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:What is Bucheron? (3:18)Minnesota French (5:05)Jeanie's Background (7:41)Adam's Background (14:47)Michelin & James Beard (25:10)Travel & Learning (29:24)Boucheron's Methodology (31:09)Cooking in Unfamiliar Places (36:41)Opening Bucheron (42:58)Winning the James Beard Award (46:51)Advice for Success (51:54)Minneapolis and ICE (56:19)The Bear (1:03:02)Eating at Home (1:05:07)RELATED LINKS:BucheronBlister Craft CollectiveBecome a BLISTER+ MemberENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly GiveawaysSEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Ryan O'Hara, co-owner of Pizza Grace and Big Spoon Creamery in Birmingham, Alabama, joins PEEL: A PMQ Pizza Podcast to discuss how a sourdough-focused pizzeria earned a MICHELIN Bib Gourmand just months after changing ownership. Alongside his wife, Geri-Martha, O'Hara acquired Pizza Grace in 2025, preserving its naturally fermented foundation while reimagining nearly every other aspect of the business. In this episode, O'Hara shares the story behind Frank, Pizza Grace's 23-year-old sourdough starter, and explains why natural fermentation continues to resonate with both operators and consumers. He discusses lessons learned while working under acclaimed chef Frank Stitt, the importance of ingredient quality and restraint, and how seasonal pizzas featuring unexpected combinations like prosciutto, pistachio and strawberry jam come to life. O'Hara also reflects on the challenges of sudden growth following Pizza Grace's MICHELIN recognition, building a culture where “it's cool to care,” and why Birmingham has become one of the South's most exciting food destinations.

What is America's appetite for duck - and is it growing? The Jurgielewicz brothers - Dr. Jim, Joey, and Michael - joined The Food Institute Podcast to talk about how Joe Jurgielewicz & Son is continuing the company's long history while innovating for the future, all while maintaining a balance between family and business. More about Joe Jurgielewicz & Son Ltd.: Joe Jurgielewicz & Son Ltd. (JJS), America's Tastiest Duck, is a family-owned and operated, 4th generation business with a rich history dating back to 1933. Starting on Long Island, NY, and now based in Hamburg, PA, the Jurgielewicz family has been dedicated to raising the highest quality Pekin ducks for generations. Their vertically integrated approach, overseen by veterinarians Dr. Joe (founder/CEO) and Dr. Jim (President), ensures top quality and animal welfare from hatching to distribution. This commitment results in ducks with the perfect meat-to-fat ratio, making them the preferred choice of renowned chefs and establishments worldwide. The Jurgielewicz family is proud to continue its 93-year tradition of providing the highest-quality Pekin duck products and world-class service to clients globally for generations to come. https://tastyduck.com/ More about Culver Duck Farms Inc.: Culver Duck Farms, Inc. is one of the nation's largest producers of White Pekin Duck and the first duck meat farm in North America to earn the American Humane CertifiedÔ status. The business is the winner of 7 National Association for the Specialty Food Trade (NASFT) trophies since 1959 and was started in Long Island, New York in 1858. Culver Duck moved to Middlebury, Indiana, in 1959 and began processing ducks in 1978. https://culverduck.com/ More about Dr. Jim Jurgielewicz: Dr. Jim Jurgielewicz is President of Joe Jurgielewicz & Son, a family-owned, vertically integrated duck farming operation with roots dating back four generations. As one of the few veterinarians specializing in duck production, he combines veterinary expertise with a lifelong commitment to animal welfare, sustainable agriculture, and producing high-quality Pekin ducks. Working alongside his two brothers, Dr. Jim helps lead the family business while continuing a legacy that has made the Jurgielewicz name synonymous with excellence in duck farming. More about Michael Jurgielewicz: Michael Jurgielewicz serves as co-head of business development and marketing at Joe Jurgielewicz & Son Ltd. and Culver Duck Farms, where he works closely with his brother, Joey, to lead the department and drive the strategic direction of both companies. He holds a degree from Cornell University's School of Hotel Administration, graduating in 2013. Following graduation, Michael joined Sweet Street Desserts as Business Development Manager for their international division, managing growth across Canada, Mexico, and Asia. In 2019, he transitioned to the family businesses, where he works alongside his brothers, Dr. Jim and Joey, to expand their market presence and build on the companies' longstanding legacy. More about Joey Jurgielewicz: Joey Jurgielewicz leads the business development and marketing departments at Joe Jurgielewicz & Son Ltd. and Culver Duck Farms alongside his brother Michael. He holds a BS in Food Marketing from Saint Joseph's University (2009) and a Master of Management in Hospitality (MMH) from Cornell University (2016). With an educational background spanning food marketing and hospitality management, Joey brings a well-rounded perspective to growing his family duck farms. A key part of his role involves cultivating relationships with some of the culinary world's most acclaimed talents, working closely with Michelin-starred chefs — including Daniel Boulud, Jean-Georges Vongerichten, and Marc Forgione — to feature the family's duck on their menus. Together with his brothers, Dr. Jim and Michael, he is committed to strengthening the companies' market position and honoring their longstanding family legacy.

My first guest in my new series “The Meals that Made Me” is Robbie McCauley, chef-proprietor of the Michelin-starred restaurant Homestead Cottage in Doolin, Co Clare in the west of Ireland.In this episode, Robbie shares five memorable meals that shaped his life and career from a Sunday lunch in Emilia-Romagna to a night market in Bangkok, a Christmas dinner in Burgundy in France, a Michelin-starred meal in London, and a deeply personal family lunch in the Italian countryside.In this new series I will be speaking to well-known chefs about the five meals that shaped them and stayed with them not just because of the food, but because of the place, the people and the memories around the table.Food has the ability to bring us back somewhere. A taste, a smell, a dish or a setting can transport us instantly to another country, another time in our lives, or to someone we love.This is a conversation about food, family, travel, ambition, memory and the emotional power of meals to bring us back to the people and places that shaped us.For more information on the Homestead Cottage go to https://homesteadcottage.com/Fergal O'Keeffe is the host of Ireland's No.1 award winning travel podcast Travel Tales with Fergal listened to in 140 countries worldwide. The podcast aims to share soul-lifting travel stories about daydream worthy destinations. For more information, photos and stories you can follow me onInstagram @traveltaleswithfergalFacebook @traveltaleswithfergalTwitter @FergalTravelYouTube @traveltaleswithfergal Hosted on Acast. See acast.com/privacy for more information.

Greetings Glocal Citizens! This week, Chef Mawuli Dzansi allows us the honor of being his first podcast appearance. And we definitely count that as a win with this rising start in the Ghana food movement. Rooted deeply in his Ghanaian heritage, his passion for food grew as he explored flavors, techniques, and ingredients he discovered while living with his Aunt in Accra. Chef Mawuli's expertise is largely self-taught, honed through years of dedication and an unrelenting curiosity about food. His experiences as an Executive Chef and his time at a Michelin-starred Kitchen in Amsterdam have shaped his innovative approach to showcasing the vibrancy of African ingredients. He has always been considered unconventional, having led impactful projects like Dawadawa at Impact Hub Accra and The Kitchen By Ghana Food Movement, a food hub designed to train young chefs and promote Ghanaian and West African cuisines globally. He currently works as a private chef and consultant to some of Africa's bold thinkers and organizations. His serial entrpreneurship journey started from the moment he discovered how to please people's palatte's and Prekesse, a hospitality practice focused on private dining, brand activations and culinary consulting, is the culmination of his journey so far—a bespoke dining concept celebrating Ghana's rich culinary heritage while embracing sustainability and modernity. Working across concept development, sourcing, menu design, and execution of immersive experiences for brands and private individuals his focus is on building considered hospitality that connects food, people, and place through African ingredients and contemporary dining formats. Where to find Mawuli? @Prekesse On LinkedIn On Instagram What's Mawuli listening to? Omawumi's In the Music Other topics of interest: Where is Ho, Ghana? Visit Ashaiman On Ewe languages About Ga Fisherfolk Culture Out and about in Surulere, Lagos On “Continental” Cuisine Dikan Center, Accra Akuna Pod The story of the Clubhouse app Chef Mawuli at Odo ValleySpecial Guest: mawuli dzansi.

Send us Fan MailMatthieu Sabbagh is one of the few mobile distillers in the world, traveling directly to Burgundy's most celebrated vineyards and producers to distill Pinot Noir and Chardonnay grapes at their source. The result is an extraordinary portfolio of spirits—including SABS Gin, Marc de Bourgogne, and Fine de Bourgogne—that have earned placements in some of France's top wine bars and Michelin-starred restaurants and are now making waves in the United States.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Yo Aunteas are BACK together, all three of us, and there's absolutely zero chill.

Oggi parliamo di cibo e di design con Sarah Cicolini, una delle protagoniste della cucina italiana contemporanea.Sarah è nata in Abruzzo, ma è a Roma che la sua carriera prende il via: prima al ristorante Metamorfosi, con Roy Caceres, poi da Sbanco, con Stefano Callegari. Nel 2017, a 28 anni, apre Santo Palato, una trattoria che in poco tempo la rende un nome noto in Italia e non solo.Sarah interpreta al meglio una cucina che parte dalla tradizione e ci gioca, senza mai dimenticare che la sperimentazione deve restare accessibile al maggior numero possibile di persone. In questa puntata sentiremo dunque parlare di carbonara e di amatriciana, ma anche di plancton e salicornia, di confini regionali e di viaggi internazionali, di nonne e di chef stellati, di comunicazione e di gusto.------------------------------Il link dell'episodio:- Il sito di Sarah Cicolini https://www.sarahcicolini.com- Il sito di Santo Palato https://www.santopalatoroma.it- La puntata di "The Late Show with Stephen Colbert" in cui Colbert racconta della cena cucinata da Sarah (minuto 2:48) https://youtu.be/q5l4AtdV5dI- Il progetto del nuovo Santo Palato di Naessi Studio https://naessi.com/santo-palato- Il libro suggerito da Sarah, "Memorie di Adriano" di Marguerite Yourcenar https://it.wikipedia.org/wiki/Memorie_di_Adriano

Louis is joined in the Spotify studio by celebrity chef and enfant terrible of the culinary world, Marco Pierre White. Marco tells Louis about his complicated history with Gordon Ramsay, the moment he walked away from his three Michelin stars, and dining out with Margaret and Dennis Thatcher.      Warnings: Very strong language and adult themes.     Links/Attachments:    Instagram Video: McMarco, Marco Pierre White (2026)  ⁠https://www.instagram.com/reel/DUNvNxOjVnW/?utm_source=ig_web_button_share_sheet⁠     Art Film: Andy Warhol Eating a Hamburger, Jørgen Leth (1982)  ⁠https://channel.louisiana.dk/video/jorgen-leth-andy-warhol-eating-hamburger⁠     Book: The Devil in the Kitchen, Marco Pierre White & James Steen (2006)  ⁠https://www.waterstones.com/book/the-devil-in-the-kitchen/marco-pierre-white/james-steen/9780752881614⁠     Book: White Heat, Marco Pierre White (1990)  ⁠https://www.waterstones.com/book/white-heat-25/marco-pierre-white/9781845339906⁠    Book: Humble Pie, Gordon Ramsay (2006)  ⁠https://harpercollins.co.uk/products/humble-pie-gordon-ramsay?variant=32544979517518⁠     TV Show: Hell's Kitchen (2005-present) - ITV  ⁠https://www.itv.com/watch/hells-kitchen/1a5021⁠     Credits:  Producer: Millie Chu   Researcher: Mark Maughan  Editor: Tom Fuller  Assistant Producer: Maisie Williams  Production Manager: Francesca Bassett   Music: Miguel D'Oliveira   Executive Producer: Arron Fellows       A Mindhouse Studios Production for Spotify   ⁠www.mindhouse.co.uk⁠   Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hemant , who is from a small village in the foothills of the Himalayas, became a star overnight after winning Diageo World Class India, followed quickly by winning Bacardi Legacy India, but when he moved to New York he was briefly homeless and just four weeks from returning to India. At the last moment he was connected to restaurateur  Rajesh Bhardwaj, owner of the Michelin-starred Junoon restaurant, where Hemant went on to become the beverage director and general manager. Subsequently Hemant was able to buy his own restaurant, Tandoor Oven on NY's Upper East Side, and go on to open the acclaimed Jazba and, most recently, Room 207 bar with Rajesh, and even open his own boutique hotel in his home town. Hemant's a warm and cheerful man I've known for years, and it was a delight to get his full backstory - this is one of the best episodes we have taped, enjoy!Hemant on IG: https://www.instagram.com/hemantnyc/?hl=enJunoon: https://www.instagram.com/junoonnyc/?hl=enJazba: https://www.instagram.com/jazbanyc/?hl=enRoom 207: https://www.instagram.com/room207nyc (Get in touch with Duff!Podcast business enquiries:  consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, we won't supply prepared or sample questions, nor listener or “reach” stats, either, and no, you can't sit in on the interview (or lurk on the Zoom.)  And our AI automatically deletes pitch emails that are clearly written using AI. Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Faceboo...

Nadie sabe en realidad cómo funcionan, ni quién las da, ni cómo lo deciden. Lo cierto es que la Guía Michelin es de los organismos más polémicos en el mundo gastronómico y su tercera entrega este año en México lo confirma. ¿Qué diablos son las estrellas Michelin? Programa transmitido el 13 de junio  de 2026. Escucha Glotones en vivo todos los sábados de 9 a 10 a.m. por el 105.3 de FM. Una producción de Chilango Radio.

Les vacances d'été arrivent à grands pas, et avec elles, leur lot de repas en famille au restaurant. Après la polémique de janvier autour de l'"espace sans enfants" proposé par la SNCF, on a eu envie de reprogrammer cet épisode qui questionne la place de l'enfant à table.Qu'on le regarde en tant que parent, voisin de table ou restaurateur, comment considère-t-on un enfant à table ? Peut-on l'emmener dans n'importe quel établissement ? Les chefs pensent-ils à cette clientèle ? Comment réinventer le menu enfant, et accueillir un public qui n'a pas forcément les codes, ni le ticket moyen qui plaît au comptable ?Pour en parler, Lucie Caudrelier et Camille Guillaud nous rejoignent. Lucie était à l'époque directrice communication et marketing du Fooding et a porté l'initiative de Fooding Kids. Elle a depuis été nommée directrice générale du Fooding en avril, toutes nos félicitations !Camille, vous l'avez déjà entendue dans le podcast avec son compagnon Alessandro, qui racontaient comment conjuguer vie de parent et travail en restauration. C'est de cet échange qu'est né ce sujet. Elle nous accueille à nouveau dans son restaurant Candide, qu'on vous invite chaleureusement à découvrir, avec ou sans enfant·s ;)

Dylla, Carolin www.deutschlandfunkkultur.de, Studio 9

Read my new book, "The Price of Becoming." www.LearningLeader.com/Becoming This is brought to you by Insight Global. If you need to hire one person, hire a team of people, or transform your business through Talent or Technical Services, Insight Global's team of 30,000 people around the world has the hustle and grit to deliver. My Guest: Scott Harrison is the founder and CEO of charity: water, a non-profit that has raised over a billion dollars and funded tens of thousands of water projects to bring safe drinking water to millions. He previously spent a decade as a New York City nightclub promoter before a dramatic career shift led him into humanitarian work. Key Learnings Scott started a charity: water with $20 from a birthday party. Then $15,000... Twenty years later: over a billion dollars raised, 21 million people served. He says it should be 10 to 100 times more. The cure for water already exists. We're looking for water on Mars while 700 million people drink dirty water on Earth. We solved this hundreds of years ago. We just haven't implemented it. 25% of the money sitting in American donor-advised funds would give every human on Earth clean water. That's parked philanthropic capital. Already tax-benefited. Just waiting. The goal is always 10X what you're doing. If we raised a million last year, we want ten this year. If we raise $100 million, we should raise a billion. The opportunity is always orders of magnitude larger than the moment. Show, don't bullet. Scott shows 210 photos in a 45-minute keynote. No PowerPoint. Single images. A story unfolds frame by frame. Be early to the technology. First charity on Instagram. First to hit a million Twitter followers. First to use VR. The question is always the same: how does this new thing further the mission? The 100% model: solve for the cynic.  Public donations go to one bank account that funds only water projects. Overhead is raised separately from entrepreneurs and business leaders. Then track every donation to a specific village. Don't be mid. Scott's 11-year-old daughter says nobody wants to be mid. Excellence is a core value. There's a lot of mid out there. Design everything. The fact cover sheet. The PowerPoint. The website. The package. "We're always dating." If the message comes in an ugly package, you're at a disadvantage before you start. Treat the donor like a Michelin three-star guest. If a restaurant can think that carefully about a meal, you can think that carefully about a donor who can save a million lives. The Goldman Sachs partner who changed Scott's paradigm. Before making an eight-figure ask, Scott asked a partner: "How does it feel when people ask for a lot more than you expected?" The expected answer was irritated, offended, put off. The actual answer: "I feel flattered that they think I would be that generous." People are generous. The well is there. You just have to drill deep enough. Scott has spent 20 years asking for too little. That might be his next obsession. People give to people, not causes. A dynamic leader who transfers their enthusiasm gets the donation. The cause doesn't. Most of the donations Scott and his wife give are to people, not topics they were already passionate about. Talk 10% of the time. When Scott meets a donor for the first time, he wants to know their whole life story. Their marriage. Their kids. What they wanted to be when they grew up. Be genuinely curious or don't bother. Hire for integrity, humility, curiosity, and energy... 16,000 applicants for 36 roles last year. Energy matters most. Someone who can get you fired up about pickleball, Patagonia, or a new running shoe is exactly who you want on the executive team. The dinner test for hiring: Can you imagine having this person at your home for two hours at dinner? And wanting to keep them for another hour? Get the whole life story. Scott wants the arc from the beginning to the present in an interview. If someone can't tell their own story coherently, they probably don't know themselves yet. The 11-year-old with the piggy bank. He told his parents he was going to fund a whole village. They told him to set a realistic goal. He went knocking on doors. He came back with $10,000. Scott's experience lab in Nashville. A 60-minute immersive tour. A 100-degree room with a treadmill where you carry a 40-pound water vessel. Microscopes that show you parasites. A VR film that ends in celebration. The "give shop," not the gift shop. 53% of visitors donate. 10,000 visitors. $3.9 million raised in year one. Scott's champagne moment: a single billionaire who picks water. The water sector doesn't have one. Republicans and Democrats agree on it. Atheists and people of faith agree on it. Everyone has to drink. Reflection Questions What is the 10X version of your current goal? Where are you asking for too little because the smaller ask felt safer? Who in your work or life is the Michelin three-star guest, the customer, donor, or partner who deserves your most thoughtful experience design?  When was the last time you went 10% talking, 90% genuinely curious about someone else's story?  More Learning:  #290: Scott Harrison – Redemption, Compassion, & The Transformative Power Within Us #680: Scott Galloway - Don't Follow Your Passion, Follow Your Talent #682: Will Guidara - Adversity is a Terrible Thing to WasteAudio Chapters 00:00 The Price of Becoming - Pre-Order Now! 01:18 Welcome Back, Scott Harrison 02:56 From a $20 Bill to Over $1 Billion Raised 04:59 Why the Goal Should Always Be 10X (or 100X) 07:54 Storytelling: How to Get People to Care About a Problem They Don't Feel 10:30 Being Early to Instagram, Twitter, and VR 16:10 Radical Transparency: The Bank Account That Built Trust 19:51 The Beauty of a Healthy Obsession 21:22 Drilling Deep for the Artesian Wells of Generosity 25:04 What It Feels Like in the Room When Generosity Breaks Through 27:01 "Nobody Wants to Be Mid." 30:56 Design Everything: We're Always Dating 32:13 Treat Your Donor Like a Michelin Three-Star Guest 35:39 Selling With Integrity: Talk 10%, Listen 90% 39:15 16,000 Applicants for 36 Jobs: What Scott Looks For 43:12 The Power of Vulnerability in Hiring 45:39 Inside the Nashville Experience Lab 50:34 The Champagne Question: A Billion-Dollar Vision 52:10 The 11-Year-Old Who Raised $10,000 Door-to-Door 54:25 EOPC  

Zach Pace and Rachelle Tomushev are the co-founders of Volta Wine & Market, a new wine shop, gourmet market, and wine bar opening at 400 Central in downtown Saint Petersburg, with Zach bringing sommelier experience and a Michelin hospitality background and Rachelle helping shape the brand, operations, and customer experience.0:00 - Volta Wine & Market intro9:08 - Florida vs. California business climate11:29 - Signing the lease journey17:33 - Choosing 400 Central location26:50 - Founding partners' dynamic40:05 - Food and beverage menu43:07 - Wine sourcing philosophy54:44 - Pricing and accessibility1:01:03 - Curated water selection

Kristen Wile has spent more than a decade documenting Charlotte's restaurant scene, and in that time she's watched the city transform from a place searching for its culinary identity into one drawing national attention. Michelin stars, Top Chef contestants and James Beard semifinalists may dominate the headlines today, but Wile argues Charlotte's rise didn't happen overnight. Instead, it's the result of years of growth, local talent, ambitious chefs and a dining community that has steadily built something worth noticing.In this live episode of The Charlotte Ledger Podcast, recorded at The Sharon in SouthPark, Wile — founder and editor of Unpretentious Palate — joins Ledger managing editor Ashley Fahey for a conversation about the forces shaping Charlotte's food scene. They discuss:How Charlotte evolved into a city chefs increasingly want to build careers in The growing challenges independent restaurants face from national chains and rising costs How takeout, changing drinking habits and labor shortages continue to reshape the industry Why the “regular” restaurant customer has largely disappeared The surprising rise of chicken tenders and other comfort foods during economic uncertainty Whether viral food trends actually help restaurants build lasting success How Charlotte diners can better support local restaurants Wile's favorite restaurants, dishes and hidden gems around Charlotte Why she believes Charlotte should stop looking to outsiders for validation of its food sceneToday's episode of The Charlotte Ledger Podcast is sponsored by Child Care Search, a service of Child Care Resources Inc. Looking for child care? Our team provides guidance every step of the way! Search online at www.FindChildCareNC.org or call 1-888-600-1685 for live assistance and free, customized referrals.This episode of The Charlotte Ledger Podcast was produced by Lindsey Banks. For more information on The Charlotte Ledger, go to TheCharlotteLedger.com. 

Welcome, Friends and Patriots!As always, today's show is packed with fresh Leftism. Not that freezer-burned stuff everybody's been reheating for weeks. No, sir. We source only the finest, freshest Leftist insanity available.Every morning I head down to the Leftism market and hand-select the choicest cuts. Then this crew goes to work.Most people see the headlines and call it news. We see raw ingredients. The other guys serve it straight out of the package. We slow-roast it, season it with irony, garnish it with hypocrisy, and turn it into a five-star audio feast. Do they give out Michelin stars for RADIO?!That's why you keep coming back.Brett and Dave are in the kitchen helping produce the show, while Danno jumps in wherever the recipe demands. They're my sous chefs in this culinary experiment known as modern politics.And trust me, today's menu does not disappoint.We've got outrage aged to perfection, hypocrisy smoked low and slow, and a Leftist special so absurd it practically plates itself.So grab a seat at the table.The feast begins now.St Louis is spitting out thugs like Jasmine Crockett and Karmelo Anthony.Karmelo AnthonyYou ever notice that Democrats have an uncanny ability to find the one person in every story they absolutely should not defend... and then defend him with the enthusiasm of a mother bear protecting her cub?Take the Karmelo Anthony case.The jury deliberated for less time than it takes Congress to rename a post office. They looked at the facts, looked at the evidence, and reached a conclusion that practically everybody knew was coming.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Star Ratings are now ubiquitous and inescapable and it's not just music, films and books. Everything we encounter tends to be rated which colours our judgement before we try it. Choice can be paralyzing but do we read anymore or just count? Benji Wilson's ‘Rate This Book: How Star Ratings Took Over the World' traces their origin – back to 350 BC! – paints a picture of modern life and wonders here where we're heading, along with … … Aristotle's 2,500 year-old system of star-rated animals … how Michelin cooked up starred restaurants to get you to wear out your tyres … can we spot fake reviews and the people who sell them? … do we only tend to read one- and five-star reviews? And why writers hate the system … the ingenious deceit of the Krays movie poster … the value of reviews in a world where time and tickets costs are escalating … “Star Ratings are the democratisation of criticism, the least-worst method” … why a 2016 episode of Charlie Brooker's Black Mirror now seems prophetic … the “hidden hands” that manipulate the ratings system … and mass Amazon ratings and the power of Mob Rule. Order copies of ‘Rate This Book' here: https://linktr.ee/newmodern_books#560826579 https://www.amazon.co.uk/Rate-This-Book-Ratings-World/dp/1917923651?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3P5ROKL5A1OLEHelp us to keep The Longest Continuous Conversation In Rock'n'Roll going: https://www.patreon.com/wordinyourear Hosted on Acast. See acast.com/privacy for more information.

Star Ratings are now ubiquitous and inescapable and it's not just music, films and books. Everything we encounter tends to be rated which colours our judgement before we try it. Choice can be paralyzing but do we read anymore or just count? Benji Wilson's ‘Rate This Book: How Star Ratings Took Over the World' traces their origin – back to 350 BC! – paints a picture of modern life and wonders here where we're heading, along with … … Aristotle's 2,500 year-old system of star-rated animals … how Michelin cooked up starred restaurants to get you to wear out your tyres … can we spot fake reviews and the people who sell them? … do we only tend to read one- and five-star reviews? And why writers hate the system … the ingenious deceit of the Krays movie poster … the value of reviews in a world where time and tickets costs are escalating … “Star Ratings are the democratisation of criticism, the least-worst method” … why a 2016 episode of Charlie Brooker's Black Mirror now seems prophetic … the “hidden hands” that manipulate the ratings system … and mass Amazon ratings and the power of Mob Rule. Order copies of ‘Rate This Book' here: https://linktr.ee/newmodern_books#560826579 https://www.amazon.co.uk/Rate-This-Book-Ratings-World/dp/1917923651?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3P5ROKL5A1OLEHelp us to keep The Longest Continuous Conversation In Rock'n'Roll going: https://www.patreon.com/wordinyourear Hosted on Acast. See acast.com/privacy for more information.

Chojín repasa las cuestionables y extraordinarias condiciones que está imponiendo Donald Trump para organizar el Mundial de EEUU. Carlos Cano nos habla sobre el cocinero Koichi Kuwabara, ganador de una estrella Michelin que ha sido explotado por el dueño del local en el que trabajaba. La réplica del ballenero vasco del siglo XV inaugura su cocina y prepara la ruta hacia Canadá.

For 24 straight hours every June, the world's greatest endurance race pushes drivers, machines, and engineers to their limits at Le Mans. For Michelin, it's more than a race, it's a proving ground for innovation, performance, and one of the most enduring brands in the world.This week, Jim welcomes Omer Waysman, Vice President of B2C Marketing for North America at Michelin. Founded in France in 1889, Michelin has grown into a global company with nearly $30 billion in annual revenue. While best known for its tires, Michelin's business extends far beyond the road, spanning brands including BFGoodrich and Uniroyal, the world-famous Michelin Guide, and innovations in fields ranging from aeronautics and healthcare to advanced materials and construction.Omer's career has taken him from France to South Carolina, where he now leads marketing, brand strategy, and go-to-market execution for Michelin in North America. Before Michelin, he held senior leadership roles at Danone and Microsoft, helping drive digital growth, e-commerce, and transformation initiatives around the world.Tune in for a conversation exploring one of marketing's most interesting challenges: how do you build trust, relevance, and long-term loyalty in a category where consumers only make a purchase every three to five years?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I get asked all the time how certain people seem to always catch a break, always land the opportunity, always get lucky. The honest answer is they are not getting lucky at all. In this episode, I share two stories that completely changed how I think about opportunity and business strategy, and then I walk you through the mindset shift that took me from avoiding rejection to chasing 10,000 nos in a single year. If you feel stuck or like success keeps happening to everyone but you, this episode will show you exactly why and what to do about it. Key Takeaways Luck is not something that happens to you. It is something you create through deliberate action and strategy. Michelin and Guinness both built legendary brands by engineering ecosystems where other people benefited first. Myopic thinking kills opportunity. When you lock yourself into one path forward, you miss every other avenue that could get you there. The fastest way to overcome rejection is to pursue it on purpose. I chased 10,000 nos and it filled the following years with yeses. The secret ingredient that takes you from where you are to where you want to be is building other people's victories into your own equation. Action Steps Identify one area where you are waiting for luck or opportunity and map out two specific actions you can take this week to engineer it yourself. Ask yourself how the goal you are pursuing can create a tangible benefit for someone else, then build that benefit into your approach. Set a rejection quota. Pick a number of outreach attempts or asks you will make this month and commit to hitting it regardless of the response. Notable Quote Don't be one of those people that think luck just isn't on your side. You can make luck be on your side. You can create that opportunity. It's never luck. It's something you create.

Carl's back from the family road trip to Memphis in May BBQ Championship and he did NOT hold back. Sherrod Small in studio as Carl spills on 17-hour drives with angry-wife speeding, tricking the kids with alligator “chicken fingers,” Bass Pro Shops pyramid fishing, getting blackout on blue Hawaiian fishbowl drinks, Winner's Row BBQ with Michelin-star pitmasters, and the unsettling VIP Graceland tour where Elvis is buried in the backyard. Grateful Dead doc talk + Southern pie debates included. Absolute chaos.

#135Josh sits down with chef and sommelier Sandia Chang for a conversation that spans 20 years of restaurants on both sides of the Atlantic. From her start on the fish station at Bouley in 2003, to four years at Per Se under Thomas Keller, to a stint at Noma in Copenhagen alongside her now-husband James Knappett, Sandia eventually landed in London where the two opened Bubble Dogs (a champagne and hot dog bar on Charlotte Street) and Kitchen Table, now a two Michelin star restaurant. Along the way she became one of the UK's most knowledgeable voices on grower champagne and built Bubble Shop, her online platform for small-family producers most operators have never heard of.The conversation moves between the two service philosophies that defined her path. Per Se's "yes to everything" approach, where the team would prepare a different potato for Mick Jagger with every course, and Noma's "we will not make a cocktail because we are not great at making cocktails" approach. Sandia explains why both are right and how she's blended them at Kitchen Table. They dig into why simple food like a hot dog is harder to execute than a 20 course tasting menu, what actually changes when you get your second Michelin star (spoiler: the box checkers show up), the economics and politics of importing grower champagne into the UK, and the truth about running a restaurant with your spouse. It closes with the advice Sandia gave at the end: you don't go into something because you know what to do, you go into something because you want to learn how to do it.Links and resources

Jim Hill and Len Testa are joined by veteran Imagineer Jim Shull for a globe-trotting look at how Toy Story became one of Disney's most reusable theme park ideas. First, they cover the latest from Walt Disney World, Disneyland, Universal Orlando, and Disney Cruise Line, including Magic of Disney Animation details, Villains Land rumors, Oogie Boogie Bash logistics, and possible Universal expansion plans. Then Jim Shull shares how Toy Story Playland, Toy Story Hotel, and multiple international Pixar projects moved from clever pitch to built reality. Along the way, there is Godzilla, synergy, Stanley cups, and at least one very laminated airline milestone. NEWS • Bluey's Wild World shifts to standby as opening-day crowds settle down. • Victoria & Albert's retains its Michelin star, while Kappa at Four Seasons does not. • Disney reveals new activity areas for The Magic of Disney Animation at Hollywood Studios. • Jim, Len, and Jim Shull discuss the latest Villains Land rumors, including Maleficent, Hades, and possible dark ride concepts. • Universal updates include Universal United Kingdom Resort, Lost Continent demolition, Back to the Future speculation, and Epic Universe expansion pads. FEATURE • Jim Shull recalls seeing the original Toy Story before release at a SIGGRAPH screening in Los Angeles. • The team traces how Pixar's growing relationship with Disney led to Toy Story Playland in Paris and later Toy Story Lands in Hong Kong and Shanghai. • Shull explains the “Andy's backyard” conceit and how guests were meant to feel toy-sized inside the land. • The discussion turns to Toy Story Hotel in Shanghai and Tokyo, including how Pixar collaboration changed the way Disney handled character design. For this episode's full show notes, click here. HOSTS • Jim Hill - X/Twitter: @JimHillMedia, Instagram: @JimHillMedia, Website: jimhillmedia.com • Len Testa - Bluesky: @lentesta.bsky.social, Instagram: @len.testa, Website: touringplans.com GUEST • Jim Shull - X/Twitter: @JimShull, YouTube: @jimhshull, Website: jimhshull.com FOLLOW • Jim Hill Media Podcast Network - Facebook: @JimHillMediaNews, YouTube: @jimhillmedia, TikTok: @jimhillmedia SUPPORT Support the show and access bonus episodes and additional content at https://www.patreon.com/jimhillmedia. PRODUCTION CREDITS Edited by Dave Grey Produced by Eric Hersey - https://strongmindedagency.com SPONSOR The Disney Dish News is sponsored by UnlockedMagic.com, from our friends at DVCRentalStore.com. Visit UnlockedMagic.com for discounts that make your next Disney trip cheaper than ever. EXCLUSIVE NordVPN Deal ➼ ⁠https://nordvpn.com/DISNEYDISH⁠ Try it risk-free now with a 30-day money-back guarantee If you would like to sponsor a show on the Jim Hill Media Podcast Network, reach out today. https://www.jimhillmedia.com/sponsor/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Jim Hill and Len Testa are joined by veteran Imagineer Jim Shull for a globe-trotting look at how Toy Story became one of Disney's most reusable theme park ideas. First, they cover the latest from Walt Disney World, Disneyland, Universal Orlando, and Disney Cruise Line, including Magic of Disney Animation details, Villains Land rumors, Oogie Boogie Bash logistics, and possible Universal expansion plans. Then Jim Shull shares how Toy Story Playland, Toy Story Hotel, and multiple international Pixar projects moved from clever pitch to built reality. Along the way, there is Godzilla, synergy, Stanley cups, and at least one very laminated airline milestone. NEWS • Bluey's Wild World shifts to standby as opening-day crowds settle down. • Victoria & Albert's retains its Michelin star, while Kappa at Four Seasons does not. • Disney reveals new activity areas for The Magic of Disney Animation at Hollywood Studios. • Jim, Len, and Jim Shull discuss the latest Villains Land rumors, including Maleficent, Hades, and possible dark ride concepts. • Universal updates include Universal United Kingdom Resort, Lost Continent demolition, Back to the Future speculation, and Epic Universe expansion pads. FEATURE • Jim Shull recalls seeing the original Toy Story before release at a SIGGRAPH screening in Los Angeles. • The team traces how Pixar's growing relationship with Disney led to Toy Story Playland in Paris and later Toy Story Lands in Hong Kong and Shanghai. • Shull explains the “Andy's backyard” conceit and how guests were meant to feel toy-sized inside the land. • The discussion turns to Toy Story Hotel in Shanghai and Tokyo, including how Pixar collaboration changed the way Disney handled character design. For this episode's full show notes, click here. HOSTS • Jim Hill - X/Twitter: @JimHillMedia, Instagram: @JimHillMedia, Website: jimhillmedia.com • Len Testa - Bluesky: @lentesta.bsky.social, Instagram: @len.testa, Website: touringplans.com GUEST • Jim Shull - X/Twitter: @JimShull, YouTube: @jimhshull, Website: jimhshull.com FOLLOW • Jim Hill Media Podcast Network - Facebook: @JimHillMediaNews, YouTube: @jimhillmedia, TikTok: @jimhillmedia SUPPORT Support the show and access bonus episodes and additional content at https://www.patreon.com/jimhillmedia. PRODUCTION CREDITS Edited by Dave Grey Produced by Eric Hersey - https://strongmindedagency.com SPONSOR The Disney Dish News is sponsored by UnlockedMagic.com, from our friends at DVCRentalStore.com. Visit UnlockedMagic.com for discounts that make your next Disney trip cheaper than ever. EXCLUSIVE NordVPN Deal ➼ ⁠https://nordvpn.com/DISNEYDISH⁠ Try it risk-free now with a 30-day money-back guarantee If you would like to sponsor a show on the Jim Hill Media Podcast Network, reach out today. https://www.jimhillmedia.com/sponsor/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Superteams: The Science and Secrets of High-Performing Teams by Ron Friedman https://www.amazon.com/exec/obidos/ASIN/198218633X https://Superteamsquiz.com/superteams-masterclass Ronfriedmanphd.com The ultimate playbook for building high-performing teams, packed with counterintuitive insights, surprising science, and real-world lessons from the most comprehensive study of elite groups ever conducted. What do the best teams do differently? To find out, award-winning social psychologist Ron Friedman surveyed thousands of teams and pinpointed the precise habits that separate the best from the rest. The results upend everything we think we know about teamwork. It turns out that the most successful teams aren’t the ones that collaborate most, get along best, or put in the longest hours. What really sets them apart is the way they manage their energy and attention, bring out the best in one another, and keep improving over time. Blending eye-opening discoveries with unforgettable stories, Superteams takes you inside the writers’ room of Succession and Bridgerton, the recording studio of ABBA and Fleetwood Mac, the kitchens of Michelin-starred restaurants, the laboratories of Nobel Prize–winning scientists, the locker rooms of NBA and NFL teams, and the boardrooms of the world’s most innovative companies. You will learn: -A simple rule that instantly cuts meeting time in half -How the best teams make focus easier, not harder -The one question that makes team decisions up to 30% smarter -The only office perk that improves performance (spoiler: it’s not coffee) -How personal productivity hacks make teamwork harder -Why feeling like the smartest person in the room is a red flag -Why top performers care more about disappointing their peers than their boss -How the best teams avoid burnout without working fewer hours -The science of truly restorative breaks, evenings, and vacations -How to build a team that keeps getting better (even when you’re not in charge) Smart, insightful, and relentlessly practical, this is your science-backed guide to turning your team into a Superteam. About the author Ron Friedman, PhD, is an award-winning psychologist who helps leaders build high-performing teams. He is the bestselling author of The Best Place to Work and Decoding Greatness, and the founder of Superteams, Inc., where he delivers keynotes, workshops, and executive advisory to senior leaders around the world. An expert on human motivation, Friedman has served on the faculties of the University of Rochester, Nazareth College, and Hobart and William Smith Colleges. He contributes regularly to Harvard Business Review, and his work has been featured in The New York Times, Financial Times, Bloomberg, NPR, CBS, FOX, NBC, Fast Company, The Washington Post, Forbes, and Inc.

Ciao to all of our listeners, and benvenuto to our next guest, the fabulous Italian chef Giorgio Locatelli! We're so excited to be part of Giorgio's big announcement that he is set to be the new judge on Celebrity Masterchef on BBC One later this year! Mum took up the challenge of cooking for this Michelin star chef, and she even had a helping hand from the master himself. Not only is Giorgio an incredible chef, but he definitely needs his own Italian travel series too - we heard all about the very best places to visit in Italy, food spots in Sicily, where to find the very best olive oil, that his grandparents lived past 100 and you won't want to miss his tip on how to find the best tinned tomatoes in the supermarket! Thank you for a gorgeous evening Giorgio, we can't wait to see you in action on Masterchef later in the year.Listen & watch Table Manners here - https://tablemanners.komi.io/Follow Table Manners on:Instagram - https://www.instagram.com/tablemannerspodcast/TikTok - https://www.tiktok.com/@tablemannerspodcastFacebook - https://www.facebook.com/tablemannerspodcastYouTube - https://www.youtube.com/@TableMannersPodcast Hosted on Acast. See acast.com/privacy for more information.