Podcasts about Michelin

On today's podcast, we sit down with Chef Brad Kilgore, ICONIC award-winning chef and wine enthusiast, and get a front-row seat into the mind of a Michelin-starred chef - one of America's most innovative culinary voices. Known for blending bold global flavors with fine-dining precision, Kilgore explores the ever-evolving world of food, creativity, and culture. Website: kilgoreculinary.com Instagram: brad_kilgore BACK STORY Widely recognized for his boundary-pushing creativity, Kilgore has earned accolades from Food & Wine (Best New Chef), James Beard (multiple nominations), Esquire (Best New Restaurants), and The New York Times, which called his work “refined, inventive, and unforgettable.” With a reputation for blending artistic precision with bold global flavors, Kilgore has cooked at the prestigious James Beard House, collaborated with global hospitality brands, and is now turning heads again—this time for championing Itameshi, a rising Japanese-Italian fusion trend he's helping introduce to American diners. Already gaining global momentum, Itameshi combines the depth and umami of Japanese cuisine with the rich traditions of Italy—creating dishes that feel both deeply comforting and wildly inventive. From yuzu-kosho buttered pastas to miso-infused carbonara and caviar-topped pizzas, Kilgore is blending the best of both cultures and delivering it with the precision of fine dining and the heart of a neighborhood favorite. With five acclaimed restaurants already in operation—including Mad Lab, CIMA, Verge at Concourse Club, Café Sebastian, and Fisher Island—and two new openings coming soon in San Francisco (Ama) and Fort Myers (OISE), Kilgore is bringing this genre-bending flavor profile to diners across the country.   He's also expanding his influence far beyond the kitchen with high-profile collaborations at Rosewood Private Residences, OCN Hotel in Mexico, and Inter Miami, Lionel Messi's home team. And perhaps most surprising? His frozen pizza brand, Pizza Freak, born during the pandemic, was just nominated for World's Best Pizza—the only pre-made pizza to make the iconic pizza ranking list.   SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

durée : 00:15:35 - L'invité du 13/14 - Jean Michelin vient de publier "Nous les moches" aux éditions Héloïse d'Ormesson. Il y raconte l'Amérique des "losers" à travers quatre amis qui formaient un groupe de trash métal dans leur jeunesse. L'histoire d'une bande de copains qui se retrouvent après 25 ans, pour une traversée d'Est en Ouest. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:59:06 - Le 13/14 - par : Jérôme CADET - Le roman "Nous les moches" est paru aux éditions Héloïse d'Ormesson. Une histoire de musique et d'amitié dans une Amérique qui nous échappe souvent, celle des "ploucs", comme ils se surnomment. Son auteur Jean Michelin est l'invité de Jérôme Cadet. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the biggest mistakes operators make when it comes to restaurant marketing—and why most of us are focused on the wrong things. I break down the myth that awareness equals success and explain why understanding your customer's behavior matters more than visibility. We get into the strategies I've used to align with what guests already want, how to create urgency that drives action, and the systems that turn casual interest into consistent bookings.Takeaways:Most restaurant marketing fails because it's built on guesswork.Awareness doesn't pay the rent, behavior does.If it doesn't move a booking, a purchase or return visit, then it's just noise.We want to align with behavior, not alter it.Triggers turn offers into rituals.The fastest money you can make is in the list you already own.Stop chasing strangers while your regulars gather dust.Create experiences that use desire that already exists.If it wouldn't move you, it probably won't move them.Your marketing must move the needle in your business.Chapters00:00 Introduction to Restaurant Marketing Challenges02:44 Understanding Customer Behavior and Marketing Effectiveness05:39 Strategies for Effective Restaurant MarketingIf 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.

On this episode of The Nightcap Podcast, hosts Paul Foster and Simon Alexander sit down at Elystan Street with the legendary Phil Howard. Chef Patron, co-owner of Kitchen W8, and one of the UK's most respected Michelin-starred chefs. From his early days as a biochemistry student to leading The Square for 25 years, Phil shares lessons from the kitchen, his philosophy at Elystan Street, and the realities of life at the pass in 2025. Also, as per - Boiling Point, book recommendations, top fives and how to elevate home comfort foods into fine dining environments. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi This is Brad Weisman - Click Here to Send Me a Text MessageWhat happens when spirituality meets ultra-luxury real estate? Adam Brawer, dubbed "The Spiritual Realtor," has created a niche by bringing energy work to high-end property sales in Los Angeles. With a morning practice that includes sage burning and meditation, Adam doesn't just sell homes—he transforms their energy.When listing properties with challenging histories—divorce, death, or domestic violence—Adam brings in "home healers" who use sage, drums, and intuitive practices to clear negative energy. The results speak for themselves. After cleansing one home with a particularly violent history, potential buyers immediately commented on the property's positive feel. This spiritual approach addresses what many buyers unconsciously sense when touring homes. As Brad notes, "Everyone asks if someone died in the house, which shows we all care about energy."Beyond energy work, Adam's business spans from $1 million "starter homes" to a $50 million Andalusian palace featuring what Mansion Global calls "America's best pool"—a water feature with multiple waterfalls, a grotto, lazy river, and infinity edge. He's even currently marketing a private island in French Polynesia for €15 million, complete with two homes, staff quarters, and a chef from a Michelin-starred restaurant. Marketing such properties requires sophisticated targeting, including geo-fencing around the world's top private airports to reach potential ultra-wealthy buyers.Adam's philosophy is simple yet profound: "The buyer is not buying your house; they're buying their house." By creating neutral environments and positive energy, he allows buyers to project their own lifestyles onto properties. Whether you're spiritual or skeptical, his approach offers a fascinating glimpse into how energy and intention shape our most important purchasing decisions.Curious about energy cleansing or just want to daydream about ultra-luxury properties? Follow Adam on Instagram @adambrower or reach out directly to learn more about his unique approach to real estate. #sagingahome #adambrawer #bradweisman #homehealers ---Welcome to The Brad Weisman Show, where we dive into the world of real estate, real life, and everything in between with your host, Brad Weisman!

What do kitchens and football pitches have in common? More than you'd think.In this episode of Sutton United Talk Time on Podcast, Rob joins me to talk about his incredible journey from Michelin star restaurants and Formula 1 kitchens to launching XO Chocolate — and now transforming the food and hospitality experience at Sutton United.We cover his inspirations, lessons learned from working with world-class chefs, and the high-pressure world of F1 catering. Rob also shares how those experiences prepared him for the unique challenge of running Sutton's matchday food operations. From upgrading burgers to balancing fan traditions with new options, Rob explains why teamwork is as vital in the kitchen as it is on the pitch.“It's not all on one person; the chef brigade is similar to a football team.”Don't miss this behind-the-scenes look at how Sutton United is raising the bar for food and hospitality.

"Eat what you want, pay what you can." Several times a year, a restaurant in Mexico City applies this principle for its patrons to ensure that its Michelin-starred dishes are available even to those who wouldn't otherwise have been able to afford them. Listen in to Breakfast Bites to find out more! Presented by Emaad Akhtar, Ryan Huang & Audrey Siek Produced by Emaad Akhtar Edited by Dan Koh Photo and music credit: Pixabay & its talented community of contributorsSee omnystudio.com/listener for privacy information.

"If a burger's so good you'd drive to Austin and back for it… would you wait an hour in Uptown Dallas to try it?"In this deliciously chaotic episode of The Ben and Skin Show, Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray serve up sizzling food news, corporate controversy, and some of the funniest off-the-cuff banter you'll hear all week.The gang dives into the hype surrounding NADC Burger, the Michelin-chef-backed spot in Uptown Dallas that's drawing hour-long lines and rave reviews. KT's ready to wait until November. Plus, Margaritas are discussed—on the rocks or frozen?Then it's on to the Cracker Barrel rebrand debacle, where the team unpacks the bizarre backlash over a logo change that somehow became a political firestorm. From Uncle Hershel's legacy to rock-hard taffy and $19 summer dresses, the crew hilariously explores what happens when nostalgia meets internet outrage..

El último 'Aprender a mirar' nos ha llevado hasta el Mercat Central de València. Allí nos hemos encontrado con el chef Quique Dacosta, a quien hemos acompañado para ver con que ojo mira los productos del mercado un chef con tres estrellas Michelin. Los secretos de una buena compra, y por tanto un buen plato: el producto y los comerciantes.

Send us a textJoël Robuchon was more than just a chef — he was a culinary icon whose influence reached far beyond France. With over 30 Michelin stars to his name, he was the most decorated chef in history, yet he always championed simplicity, precision, and respect for ingredients. From his famous pommes purée to the innovative Atelier de Joël Robuchon concept, he forever changed the way the world experienced French cuisine.In this episode of Fabulously Delicious: The French Food Podcast, we dive into the extraordinary life and legacy of Robuchon. From his early years in Poitiers to becoming the “Chef of the Century,” we explore how he combined discipline, creativity, and passion to set new standards in the kitchen. His story is one of hard work, groundbreaking ideas, and an unwavering pursuit of perfection.We'll also hear some of the most heartfelt tributes from chefs, protégés, and even world leaders who were touched by his talent. From Emmanuel Macron to Yannick Alléno and Eric Ripert, their words reflect the immense respect Robuchon commanded in the culinary world. These voices remind us that while he may be gone, his influence continues to inspire chefs and food lovers everywhere.So pour yourself a glass of wine, slice into some good French cheese, and join me as we celebrate the life of Joël Robuchon — a man who proved that cooking could be both simple and extraordinary. This is the story of one of the greatest chefs the world has ever known.Support the showLooking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf...

Hoy te cuento una experiencia personal con las ruedas de mi coche. Hace unos meses cambié a unas Pirelli, pensando que al ser más caras me iban a durar más y dar mejor resultado… pero la realidad ha sido otra.En este episodio hablo de si realmente compensa pagar más por una marca “premium” como Pirelli, Michelin, etc., o si al final unas ruedas más normales y baratas pueden salir mucho mejores.Un podcast grabado tranquilamente por la calle, contando lo que me ha pasado y lo que pienso después de probar diferentes neumáticos.

Angela is joined by Dr. Uma Naidoo, a renowned psychiatrist and nutrition expert, who discusses the intricate relationship between nutrition, mental health, and brain function, particularly during pivotal life stages such as perimenopause and postpartum, and advocates for a diet rich in fibre, antioxidants, and anti-inflammatory ingredients. KEY TAKEAWAYS: Impact of Added Sugars: High consumption of added sugars, especially from ultra-processed foods, can negatively affect mood and brain health Diet and Brain Health: To protect brain health, particularly during hormonal changes such as perimenopause and menopause, it's crucial to focus on a diet rich in fibre, antioxidants, and anti-inflammatory foods Cardiovascular and Brain Connection: There is a significant link between cardiovascular health and brain health. A healthy diet and lifestyle can improve both heart and brain function Stress Management: Chronic stress can have detrimental effects on the brain, leading to issues like anxiety and poor eating habits TIMESTAMPS AND KEY TOPICS: [00:10:36] Nutrition and cognitive health. [00:14:06] Effects of stress on the brain. [00:19:06] Menopause brain health. [00:28:58] Medication and motherhood challenges. [00:34:39] Importance of sleep hygiene. [00:38:29] Anxiety and food connection. VALUABLE RESOURCES Join The High Performance Health Community Click here for discounts on all the products I personally use and recommend A BIG thank you to our sponsors who make the show possible: LVLUP HEALTH: Slow aging, repair gut health boost collagen and recovery and more with LVLUP Health's amazing products. Save 15% with code ANGELA at https://lvluphealth.com/angela The future of women's health is here - click to join my longevity community for women - Live Younger - at the special Founding Member Rate ABOUT THE GUEST Dr. Uma Naidoo is a Harvard trained nutritional psychiatrist, professional chef, and nutritionalbiologist & author of the national & international bestseller: “This is Your Brain on Food.” Hermost recent best-selling book is “Calm Your Mind with Food.”The late Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first“triple threat” in the food and medicine space as the nexus of her interests have found their niche in Nutritional Psychiatry. Her first book has already been published in 23 countries and 19 languages. https://umanaidoomd.com/ https://www.instagram.com/drumanaidoo/ ABOUT THE HOST Angela Foster is an award winning Nutritionist, Health & Performance Coach, Speaker and Host of the High Performance Health podcast. A former Corporate lawyer turned industry leader in biohacking and health optimisation for women, Angela has been featured in various media including Huff Post, Runners world, The Health Optimisation Summit, BrainTap, The Women's Biohacking Conference, Livestrong & Natural Health Magazine. Angela is the creator of BioSyncing®️ a blueprint for ambitious entrepreneurial women to biohack their health so they can 10X how they show up in their business and their family without burning out. CONTACT DETAILS Instagram Facebook LinkedIn Disclaimer: The High Performance Health Podcast is for general information purposes only and do not constitute the practice of professional or coaching advice and no client relationship is formed. The use of information on this podcast, or materials linked from this podcast is at the user's own risk. The content of this podcast is not intended to be a substitute for medical or other professional advice, diagnosis, or treatment. Users should seek the assistance of their medical doctor or other health care professional for before taking any steps to implement any of the items discussed in this podcast. This Podcast has been brought to you by Disruptive Media. https://disruptivemedia.co.uk/

In this episode of Restaurant Owners Uncorked, Wil sits down with Chef Franck Desplechin, a French-born chef, pastry chef, and hospitality leader with over 26 years of global industry experience. Franck shares his journey from growing up in Brittany, France, to working in Michelin-starred restaurants and luxury hotels, and now stepping into authorship with his debut book Relentless Growth: Cultivating a Chef Mindset for Professional Fulfillment.The conversation explores the demanding world of Michelin-star standards, the importance of mentorship and leadership, the evolution of hospitality culture toward well-being and mental health, and why developing a growth mindset is essential for success in both restaurants and life. Franck also opens up about his process of writing the book, the challenges of publishing, and his mission to help the next generation of hospitality professionals embrace patience, resilience, and personal development.10 Key Takeaways Early Passion for Cooking – Franck discovered his love for the kitchen at 14, influenced by his parents' cooking and a sense of not fitting into traditional school systems. Michelin Star World – Achieving and maintaining Michelin recognition requires relentless pursuit of perfection, but consistency in experience, not just execution, is the true differentiator. The Pressure of Excellence – Working in Michelin-starred environments means high stress, peer pressure, and potential burnout—but also builds resilience and mental fortitude. Mentorship Matters – Franck's passion has evolved from cooking to coaching and mentoring, helping young chefs develop foundations, work ethic, and mindset. Book Mission: Relentless Growth – His debut book provides a blueprint for hospitality students and future leaders, emphasizing patience, adaptability, and the long-term pursuit of fulfillment. Growth Mindset vs. Fixed Mindset – Inspired by Carol Dweck's Mindset, Franck emphasizes that talent alone isn't enough; embracing failure and reinvention is key to lasting success. Self-Publishing with Intention – Instead of chasing traditional publishing, Franck invested in editors, designers, and PR to create a high-quality self-published book that may later attract publishers. Leadership by Empowerment – Great chefs empower team members to create dishes, develop ownership, and grow into leaders themselves. Hospitality Lessons Beyond Restaurants – The principles of running a kitchen—communication, precision, resilience—apply to any industry and leadership role. Future Vision – Franck hopes to leverage his book to speak at seminars, conferences, and even TED Talks, helping transform hospitality culture while raising the standard of leadership.

Think you're saving money with cheap truck tires? Think again. In this episode, we sit down with Matt Gibbs from Ozarko Tire to reveal the real costs of poor tire choices, the truth about retreads, and why tire maintenance can make or break your bottom line. Whether you're an owner-operator, fleet manager, or just someone in the trucking industry, this conversation will change the way you think about your tire program. You'll discover: The hidden difference between Tier 1 and Tier 4 tires How retreads can slash your cost per mile The #1 cause of roadside breakdowns (and how to prevent them) Why “cheap” tires often cost you more in the long run How to choose the right tire for your specific hauling needs

Ben Clayton of Brooklyn's Test (https://www.thetestbrewery.com) honed his approach to brewing while working in the context of a Michelin-starred restaurant in New York City. Today, building a deep, meaningful supply chain for interesting ingredients animates him more than lighting up the beer-trading boards. Accolades have followed, and today he's finding stories to tell in thoughtfully sourced grain and the novel ways he uses it in everything from Mexican-style lager to hazy IPA. In this episode, Clayton discusses: brewing Mexican-style lager with nixtamalized heirloom Oaxacan corn blending floral corn notes with complementary Noble hop notes using oats in multiple forms in hazy IPA why hazy IPA might be the “perfect” beer style tweaking pH to preserve texture, flavor, and aroma promoting biodiversity in beer And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): Custom blend development is available through our innovative R&D lab. Our bulk division supplies a wide range of beverage segments, making it the one-stop shop for flavoring beer and beyond. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Celebrating 16 years of delivering compelling new hop varieties along with classics that thrive in Oregon's terroir, Indie is the original source for Strata, Luminosa, Lórien, Meridian, and their newest variety Audacia. Release your creativity with the magic of pure, uncut Oregon hops from Indie. Indie Hops — Life is short. Let's make it flavorful. XTRATUF (https://xtratuf.com) XTRATUF has been making rugged and reliable boots for 75 years. Built for the harshest conditions, the Legacy Collection styles are oil, acid, and chemical resistant with a non-slip rated outsole. Be prepared for whatever comes your way and shop the latest XTRATUF boots on xtratuf.com. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

Fast-food is growing in Ireland, but has it gotten too expensive for what it is?In the US, McDonald's is cutting its prices after hearing complaints from its customers, who say that the fast-food chain - once known for its cheap and quick meals, is now nearly as pricey as higher-quality sit down restaurants.With more fast food giants entering the market - should we expect a lower tier of pricing?Newstalk's Henry McKean spoke with the public to hear their thoughts, and Kieran is joined by TV Chef and Culinary Lecturer at South East Technological University, Edward Hayden and Michelin-starred Chef and owner of Kombu, JP McMahon, to discuss.

RIP Judge Frank Caprio!Missouri patient dies of rare waterborne amoeba infection - https://www.stlpr.org/news-briefs/2025-08-20/missouri-patient-dies-from-rare-waterborne-amoeba-infectionDave Koz and his band were in flight delay hell. So they picked up their instruments - https://fox2now.com/news/missouri/ap-a-flight-delay-a-jazz-band-and-a-viral-moment-how-dave-koz-and-fellow-musicians-lifted-spirits/MoDOT offers up two historic southern Missouri bridges for free - https://fox2now.com/news/missouri/modot-offers-up-two-historic-southern-missouri-bridges-for-free/Michelin-star chef created a burger for cats — but people are loving it, too: ‘Absolutely delicious' - https://nypost.com/2025/08/19/lifestyle/michelin-star-chef-created-a-burger-for-cats/Cracker Barrel's controversial rebrand won't be stopped — here's how the menus are changing - https://nypost.com/2025/08/20/lifestyle/cracker-barrel-introduces-controversial-new-logo-and-menu-changes/St. Louis mom sues Roblox, claims daughter was groomed by predator over app - https://www.ksdk.com/article/news/crime/st-louis-mom-sues-roblox-claims-daughter-was-groomed-by-predator/63-9564a40a-aa22-4165-ba9d-72f0bc4550bePotentially radioactive shrimp recalled at Walmarts in a dozen states - https://www.axios.com/2025/08/19/fda-radioactive-shrimp-walmart-great-valueFollow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams - Check out King Scott's Linktr.ee/kingscottrules + band @FreeThe2SG and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows ⁠http://www.1057thepoint.com/RizzSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 discuss the common pitfalls in restaurant marketing and the importance of having solid systems in place for growth. I emphasize that successful scaling requires a business that can operate independently of the owner and a clear plan for replication. I also share how to test readiness for expansion and highlight the significance of understanding financial metrics before making growth decisions.Takeaways:Most restaurant marketing fails because it's built on guesswork.Growth isn't earned through vision, it's earned through replication.If you can't replicate your profit, you're just cloning chaos.The business must be leader-proof before it can be location-proof.Scaling isn't about momentum. It's about predictability.Walk away from the restaurant for three days and see what breaks.You're building a machine so that you can build your dream.If you don't know your math, then you're scaling fiction.Assign ownership, create documentation, and build your replacement strategy.Tell a friend who's thinking about opening another location.Chapters00:00 Introduction to Restaurant Marketing Challenges02:44 The Importance of Systems for Growth05:38 Testing Readiness for ExpansionIf 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.

No episódio de Stock Pickers de hoje, recebemos Walter Maciel, CEO da AZ Quest. Em uma conversa franca e sem filtros, o empresário discute os ventos que estão redesenhando o cenário econômico e político tanto no Brasil quanto no exterior. Walter comenta o impacto das decisões de Donald Trump para os EUA e o mundo e o conturbado cenário de eleições para 2026, com as projeções do setor econômico. O empresário ainda analisa como o mercado está precificando o risco institucional, especialmente em meio à confusão entre os EUA, o Brasil, o Executivo e o Supremo, como a decisão de Flávio Dino sobre decisões estrangeiras à luz da Lei Magnitsky, que reacende o debate sobre transparência, sanções e os efeitos nas instituições financeiras. Com uma experiência de décadas na indústria, Walter fala ainda sobre o papel das gestoras no Brasil e por que as assets não podem agir como “restaurantes Michelin” na hora de captar clientes.Um episódio para quem quer entender como os ruídos políticos e os choques globais estão sendo lidos por quem realmente toma decisão, e onde ainda dá pra encontrar valor em meio ao barulho. 

Canadian swimmer Summer McIntosh dominates the world championships with three gold medals, while Air Canada's strike ends after a mediated agreement, allowing flights to resume. Doug Ford slams Stelco's CEO over U.S. tariffs, and Donald Trump increases tariffs on Canadian goods to 35%. Meanwhile, Hulk Hogan's coroner report confirms heart issues, Justin Timberlake reveals his battle with Lyme disease, and a Delta flight makes an emergency landing after severe turbulence. Plus, a widow preserves her late husband's Steelers tattoo by framing his skin, and a Michelin-starred chef creates a burger made from cat food.

On this episode of The Nightcap Podcast, Simon Alexander and Paul Foster sit down at Kanishka in Mayfair with Michelin-starred chef Atul Kochhar - a pioneer of modern Indian cuisine. Over a few drinks, Atul shares how food became central to his life, what it meant to be the first Indian chef awarded a Michelin star, and his vision for showcasing the unique flavours of Northeast India. From balancing authenticity with innovation, to navigating sustainability in fine dining, to surviving the true “boiling points” of the kitchen. Candid stories, culinary insight, and Atul's top tips for cooking with spices. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover how to keep your workplace safer, stronger, and more in control—one smart move at a time. In this engaging and informative episode of The Safety Guru, we welcome Robert Pater, founder of MoveSMART®. Robert brings a unique perspective, blending martial arts principles with cutting-edge safety and ergonomics to explore how internalizing mental and physical safety practices can elevate your safety culture. Drawing on decades of expertise, he shares practical strategies to rethink ergonomics for safer workplaces, engage senior leaders in safety initiatives, make safety changes easy to boost compliance and effectiveness, and tap into “eureka moments” that enhance learning retention while driving deeper, lasting behavioral shifts. Don't miss this conversation packed with actionable ways to reduce injuries, improve ergonomics, and empower workers to take control of their safety. About the Guest: Robert Pater is the Founder and Managing Director of the MoveSMART® system for significantly reducing soft-tissue injuries and slips/trips/falls while simultaneously elevating Safety culture and leadership. He has published over 370 articles (in Professional Safety, Occupational Health & Safety, and many others). He's also the author of "Leading From Within", in 5 languages. Globally, their client list has included: Airgas, Alcoa, American Airlines, BHP Billiton, BMW, BorgWarner, BP, Cummins, Cushman & Wakefield, DuPont, Frito-Lay, Hawaiian Airlines, Honda, Honda Canada, Kimberly-Clark, Kinross Gold, Kloeckner, Marathon Oil, Michelin, Nissan, Nutrien, ONE Gas, Pfizer, Prysmian, Solventum, United Airlines, U.S. Steel, and many others. For more information: www.movesmart.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we chat with Curtis Duffy, James Beard Award winner, Michelin-starred chef, restaurateur, and author of the powerful new memoir Fireproof.Curtis shares how his traumatic childhood in rural Ohio led him to find refuge in an unlikely place: a high school home economics class. He discusses his journey from that first spark of passion to training under culinary legends like Charlie Trotter and Grant Achatz, building Grace into a three-Michelin-starred institution, and the bold decision to walk away at its peak to launch Ever during a global pandemic.Join us as Curtis reveals why writing Fireproof was more challenging than earning any award, how putting his painful truth on paper became his ultimate act of healing, and what it really means to be "fireproof" — not avoiding the heat, but learning to thrive in it.

Douglas Keane originally opened Cyrus in Healdsburg, California, earning two Michelin stars and many accolades. But during the pandemic, a burned-out Keene did not want to reopen it as a traditional fine dining restaurant with an upscale tasting menu. So he sat down and figured out how to change the business model and staffing model to provide a living wage for all his team members and a distinctive dining experience for guests. At the new Cyrus, located in the Sonoma County town of Geyserville, the evening is choreographed like a dinner party in someone's home, starting with drinks and bites in the Bubble Lounge, then proceeding into the kitchen where guests interact with the chefs over a first course, followed by a multi-course hyper-seasonal tasting menu in the dining room and ending with a sweet finish in the Chocolate Room. And every team member makes an annual salary of $75,000. 

Craig Elsten, Chris Reed, and Raphie Cantor gather after the Padres were swept out of Los Angeles and now sit 2 games back in the NL West. Then, they are joined by Michelin-starred chef and Padres fan Drew Deckman to talk about his illustrious career, his love affair with baseball, and the road to getting Joe Musgrove and the Padres onboard with his vision.You can buy the new PHT Mug at padreshottub.com/merchWant to get this show and tons of others early and ad-free? Plus access to our vaunted PHT Discord server and more? Become a patron at patreon.com/padreshottub

Click here to schedule free consultation with New Patient Group and/or WrightChat  Click here to watch on YouTube Click here to subscribe The Brian Wright Show YouTube Station  Click here to subscribe to the New Patient Group YouTube Station. Click here to register for our August New Patient Group iTero Sales Training Bootcamp Click here to subscribe to The Brian Wright Show Podcast  Click here to register you and your team for NPG Iconic.  Ever feel torn between implementing ideas quickly and taking time to perfect them? You're not alone. This fundamental tension exists in every business and personal development journey. Most entrepreneurs, clinicians, and professionals fall into one of two problematic approaches. Some try implementing everything simultaneously – throwing spaghetti at the wall without focus or follow-through. Others spend years trying to perfect ideas before launching, afraid of what might go wrong. The secret to extraordinary results lies in combining these seemingly contradictory approaches. The most successful businesses implement ideas immediately but perfect them slowly. They launch quickly, embrace early imperfections, then commit to relentless, methodical improvement through consistent practice. As one powerful example, Brian shares how some businesses and dental practices would spend an entire year mastering just phone training, implementing ideas immediately but practicing weekly until excellence became automatic. This approach works across industries – from five-star hotels and Michelin restaurants to healthcare practices and beyond. This disciplined focus is harder than ever in our distraction-filled world. With human attention spans now shorter than goldfish (just 1.3 seconds for Gen Z!) and over 10,000 marketing messages bombarding us daily, the ability to maintain relentless focus on improvement has become a genuine superpower. Whether you're growing a business, advancing your career, or pursuing personal goals, this hybrid approach delivers transformative results. Implement fast, perfect slowly, and watch as you leave the competition behind. Ready to transform your approach? Subscribe to The Brian Wright Show on YouTube and your favorite podcast platforms for more business-changing insights!

Demain N'attend Pas fête ses 100 bougies ! Pas tout à fait ses 100 ans, mais déjà ses 100 épisodes. Toute une jeunesse

S3 E3  Après All Day | Mountain Mixer In this episode of Après All Day, Bob and Rich head to Park City—at least in spirit—for the inaugural Mountain Mixer cocktail contest. The event brings together the top ten cocktails from a month-long, undercover judging process, culminating in a high-energy showdown at Deer Valley's Silver Lake Lodge on August 21. Bob and Rich welcome Executive Director Ginger Wicks of the Park City Area Restaurant Association, plus, two finalists - Leeham Bridgham from High West Distillery and Megs Miller from The Brass Tag.  Key Topics 1. Transforming a Contest for Transparency After last year's online cocktail contest was compromised by hacking, the Park City Area Restaurant Association reinvented the format. By bringing the Mountain Mixer live, with impartial, high-profile judges and a real-time audience vote, the event now offers credibility, excitement, and a dynamic, in-person experience that supports local bars and restaurants. 2. A Culinary Community that Works Together Ginger Wicks emphasizes Park City's rare spirit of collaboration, where competing restaurants help one another by sharing staffing resources and promoting the collective dining scene. This cooperation strengthens the area's culinary reputation and helps both visitors and locals enjoy a richer variety of experiences year-round. 3. The Artistry and Performance of Mixology In Mountain Mixer, taste is only half the battle—showmanship counts too. From the storytelling behind the drink to stage presence, bartenders must connect with both judges and audience. Finalists like Leeham and Megs illustrate how creativity, seasonal inspiration, and personal flair come together to create memorable cocktails and moments. Episode Index (3:32) Mountain Mixer format: Ten finalists face expert judges and live audience scoring in a performance-driven cocktail showdown. (7:54) Park City's collaborative culinary community: Restaurants work together, even sharing staff to keep the scene strong. (9:16) Live finale details: Music, food, and a stage where mixologists present their cocktails to Michelin-star and James Beard-level judges. (17:52) Seasonal creativity: Competitors tailor cocktails to seasonality, from dark, spirit-forward drinks to light, refreshing sours. (26:10) Personal style: Leeham and Meggs share their post-shift favorites, behind-the-scenes process, and approach to showmanship.  

With five Michelin stars, a James Beard Award, and two world-class restaurants under his belt, Chef Curtis Duffy's culinary genius is undeniable. I sit down with the acclaimed Chicago chef to talk about the heartbreaking, harrowing, and ultimately healing story behind the food. From surviving the murder-suicide of his parents at age 19 to building his dream restaurant Ever, Chef Duffy opens up about how grief, resilience, and relentless ambition shaped every dish—and every chapter of his life.The conversation dives into his new memoir Fireproof: Memoir of a Chef, a brutally honest look at a childhood shaped by abuse, abandonment, and redemption. Curtis shares how he found his calling in the kitchen, the mentors who helped save him, and the lessons he's still learning as a father, husband, and restaurateur. With deep emotion and surprising humor, this episode goes far beyond food—it's about breaking cycles, finding purpose, and refusing to let your past define you.Writing His Way Through the Pain: Curtis shares how his memoir Fireproof helped him process decades of trauma—and why writing was the most powerful form of therapy he's ever experienced. (2:31)Telling His Kids the Truth—Before the World Could: Curtis talks about sitting down with his children to share his story before they heard it from a stranger, and how his book became a legacy of honesty and healing. (6:04)The Complicated Love for the Parents Who Hurt Him: Despite a violent, abusive past, Curtis opens up about finding his way back to love and forgiveness for both his parents. (11:43)The Stepmom Who Became Everything: Curtis reflects on the strength of Jan, the 15-year-old girl who raised him as her own—and why he still calls her his real mother. (13:11)Why He'll Never Reconnect With His Birth Mother: In an emotional moment, Curtis explains why he's at peace with keeping distance from the woman who gave birth to him but never raised him. (25:56)Losing His Dream Restaurant—and Starting Over: Curtis recounts the heartbreak of losing Grace, the award-winning restaurant he helped build, and how that painful experience led to something even greater. (36:52)Designing a World-Class Dining Experience—Down to the Menu Paper: From velvet tables to “milk paper” menus, Curtis explains why every detail at Ever is part of the guest's emotional journey. (44:37)Vegetables Over Meat—Every Time: A lifelong vegetable lover (with one major exception), Curtis shares why his dishes often revolve around produce, and how carrots beat steak any day. (41:28)How Dharma, Metal, and Milk Paper All Show Up in His Work: From Hindu philosophy to Black Sabbath concerts to textured menus, Curtis reveals the unexpected influences that keep him creatively grounded. (48:09) Connect with Chef Curtis Duffy:InstagramFacebookBlueskyXChef Curtis Duffy- Fireproof: Memoir of a ChefEver Restaurant Let's talk Connect:Instagram  This podcast is produced by Ginni Media.

Four Seasons Hotel Atlanta is thrilled to announce an exclusive collaboration with Lucid Group, Inc., the maker of the world's most advanced electric vehicles. This unique partnership offers guests complimentary access to the Lucid Air, blending a new level of luxury, performance, and sustainability from the heart of Midtown Atlanta. Guests can now explore the city in a stunning Lucid Air for self-guided adventures, enjoying the seamless combination of visionary engineering and elegant design. Whether it's a scenic drive past the High Museum and Piedmont Park, or a stylish ride to one of Atlanta's Michelin-starred restaurants, this experience allows visitors to discover the city's iconic neighborhoods silently, stylishly, and sustainably. "Our partnership with Lucid provides guests a unique opportunity to explore Atlanta with comfort, style, and sustainability in mind," says General Manager Nancy Chacon. The Lucid Air's cutting-edge technology and commitment to thoughtful luxury perfectly reflect the Four Seasons' dedication to unparalleled guest service and innovation. For added convenience, the hotel provides curated driving routes from its Concierge team and offers the Lucid Air as a chauffeured house car. With on-site EV charging stations, the hotel further supports electric mobility. This partnership is a testament to the Four Seasons Hotel Atlanta's continued commitment to providing a modern urban retreat where innovation, culture, and hospitality converge. Web: https://www.fourseasons.com/at... Photo Credit - Thomas Espinoza About Four Seasons Atlanta: As the vibrant cultural heart of the American South, Atlanta invites visitors to experience Southern hospitality with a modern, luxurious twist. This premier luxury hotel in Midtown Atlanta is perfectly situated for guests to immerse themselves in the city's dynamic energy. Just steps from renowned cultural landmarks like the High Museum of Art and the sprawling green space of Piedmont Park, the hotel offers an unparalleled blend of convenience and opulence. Whether you're a business mogul, a discerning celebrity, or a family exploring the city, this hotel caters to all. Guests can start their day with a delicious breakfast on the atrium bridge, indulge in a healthy dose of self-care at the serene Spa, or venture out to explore the bustling Peachtree Street. The day concludes with an exquisite dinner and drinks at the on-site dining hotspot, Bar Margot, making every moment of the stay effortlessly memorable. This is more than a hotel; it's a gateway to Atlanta's best, designed for those who seek luxury, culture, and connection. Searching for a luxury electric vehicle that redefines performance, elegance, and range? Look no further than the Lucid Air. This isn't just another EV; it's a meticulously engineered sedan that sets a new benchmark for sustainable luxury. With its groundbreaking design, unparalleled range, and exhilarating performance, the Lucid Air is a top contender for drivers who demand the best. Discover why this revolutionary electric car is turning heads and leading the way in modern automotive innovation. Web: https://www.lucidmotors.com/ai... Ash Brown: Your Ultimate Guide to Inspiration, Empowerment, and Action Are you searching for a dynamic motivational speaker, an authentic podcaster, or an influential media personality who can ignite your passion for personal growth? Look no further than Ash Brown. This American multi-talented powerhouse is a captivating event host, an insightful blogger, and a dedicated advocate for helping people unlock their full potential. With her infectious optimism and genuine desire to empower others, Ash Brown has become a leading voice in the personal development and motivation space. Discover the World of Ash Brown: AshSaidit.com & The Ash Said It Show AshSaidit.com: A vibrant lifestyle blog and event platform, AshSaidit.com is your gateway to Ash's world. Here you'll find exclusive event invitations, honest product reviews, and a wealth of engaging content designed to inform and inspire. It's the perfect online destination to stay connected and get your daily dose of Ash's unique personality and insights. The Ash Said It Show: With over 2,100 episodes and over half a million global listens, "The Ash Said It Show" is a powerful and popular podcast. Ash engages in meaningful conversations with inspiring guests, diving into topics that truly matter. Listeners gain valuable life lessons, encouragement, and practical advice to help them navigate their own journeys. Why Ash Brown is a Leading Voice in Personal Development What truly distinguishes Ash Brown is her authentic and relatable approach to personal growth. She builds a genuine connection with her audience, offering practical advice and encouragement that feels like a conversation with a trusted friend. Ash doesn't shy away from life's challenges; instead, she provides the tools to tackle them head-on with confidence. Authentic Optimism: Ash's positive energy is contagious, empowering her audience to embrace new challenges with a more capable and hopeful mindset. Relatable Advice: Ash offers unfiltered, real-world guidance that resonates with people from all backgrounds. Her understanding that life can be tough makes her advice both honest and deeply encouraging. Actionable Strategies: Beyond just feeling good, Ash provides practical tips and strategies designed to help you turn your aspirations into tangible results. For a consistent source of inspiration, genuine encouragement, and actionable advice, Ash Brown is your ultimate resource. Her incredible positivity and unwavering dedication to helping others make her the ideal guide for maximizing your life's potential. Connect with Ash Brown: Goli Gummy Discounts: https://go.goli.com/1loveash5 Luxury Handbag Discounts: https://www.theofficialathena.... Review Us: https://itunes.apple.com/us/po... Subscribe on YouTube: http://www.youtube.com/c/AshSa... Instagram: https://www.instagram.com/1lov... Facebook: https://www.facebook.com/ashsa... Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

In this episode of The Nightcap Podcast, hosts Simon Alexander and Paul Foster pull up a chair at Myrtos, the new Mayfair hotspot redefining Greek fine dining, to chat with Michelin-starred chef Asimakis Chaniotis. From his early days in Athens to becoming the youngest Greek chef to win a Michelin star in London, Asimakis shares the personal story behind opening Myrtos, his mission to challenge Greek food stereotypes, and how tradition meets innovation in his cooking. Also, as per - Boiling Point, book recommendations, top fives and a dive into the future of global dining trends including diner designed menus. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Traveling with a sweet tooth? Or maybe you're craving the kind of comfort food that lingers in your memory long after your trip ends?In this episode of Traveling with AAA, host Angie Orth is back with travel and food journalist Gerald Tan, who shares his top five incredible eats in Europe's best-kept secret cities.From protected pastries in Slovakia to cheesy Alpine comfort food in Liechtenstein, Gerald reveals the hidden culinary delights he has uncovered through years of off-the-beaten-path travel. You'll discover which city invented the Kit Kat, where to find Michelin-worthy seafood on the Italian Riviera, and the one simple shift in how you ask locals for food recommendations that can unlock your best meal yet.What You'll Learn:01:19 The most protected pastry in Bratislava 03:11 A paradise for chocolate lovers 05:14 Liechtenstein's take on mac and cheese with a twist06:44 What you need to know before ordering Slovakia's most famous soup09:38 Where to eat near Bordighera if you want Michelin-starred cuisineConnect with Gerald Tan:Instagram: https://www.instagram.com/boulangerry/Website: https://boulangerry.com/Which of these local delicacies are you MOST excited to try? Tell us in the comments! Connect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

In 2021, Daniel Humm shook up the dining world by making his 3-Michelin-star restaurant, Eleven Madison Park, 100% plant-based.No meat. No butter. No cream.It was a first in fine dining, igniting global headlines, industry backlash, and endless debate.Now, in an exclusive podcast conversation with Guy Raz, Daniel shares his next bold decision—he's reintroducing animal products. Daniel shares what he learned from his years of plant-based cooking and how the experiment forever changed his creative vision.This is a story about risk, reinvention, and the relentless pursuit of excellence.In this episode:How a creative rut at the peak of his career sparked a radical transformation.The hidden economics of running a world-class restaurant without meat.The backlash—and surprising supporters—of the plant-based pivot.Why EMP will remain 90% plant-based, but welcome more people back to the table.What Daniel believes is the future of fine dining.Listen to the original 2021 HIBT episode with Daniel Humm: https://wondery.com/shows/how-i-built-this/episode/10386-eleven-madison-park-daniel-humm/ Follow How I Built This:Instagram → @howibuiltthisX → @HowIBuiltThisFacebook → How I Built ThisFollow Guy Raz:Instagram → @guy.razX → @guyrazSubstack → guyraz.substack.comWebsite → guyraz.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

An A-list chef's hot temper leads to attempted murder charges...after he brutally assaults his wife. Now, the unappetizing act has also cost his eatery its Michelin star. A TV chef who killed her foster daughter in a rage-fueled beating is cooking up a bold new appeal. Plus, a gourmet market gets sauced over a lunchbox mixup. Jennifer Gould reports. See omnystudio.com/listener for privacy information.

Chef Edgar Rico and Sara Mardanbigi of Nixta Taqueria join André Natera to talk about the art of storytelling in the kitchen, the influence of hip hop on their work, and how they've built an award winning while uplifting their community. Fresh off major awards from Michelin and James Beard, they share what drives their creativity, how they manage pressure, and why team well-being matters as much as the food.Nixta InstagramEdgar Rico Sara Mardanbigi Sponsored by Foods In Season.⁠⁠⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠⁠https://chefspsa.substack.com/⁠⁠Visit Chef's PSA for Books, Free eBooks, and More: ⁠⁠https://chefspsa.com/⁠⁠Shop Chef's PSA Merch to support the podcast: ⁠⁠https://chefspsa.com/

A BBQ establishment has received a Michelin star, but do they deserve it over the other BBQ joints in town?

Today, we're diving into the sun-soaked paradise of Madeira, Portugal, where Paul and Kevin share their epic journey from Seattle to this dreamy island. They've been living it up on Madeira for over four years now, and let me tell you, they have no plans of ever leaving! We're chatting about everything from the cost of living, which is basically a steal compared to Seattle, to the laid-back lifestyle that makes you feel like you've stepped into a postcard. Plus, they spill the tea on what it's like to be part of the LGBTQ community on this little slice of heaven. So, grab your sunscreen and join us as we explore why Madeira might just be your next big retirement dream!Ever thought about trading your busy city life for the sunny, laid-back vibes of Madeira, Portugal? Well, our guests Paul and Kevin did just that, and they're here to tell us all about their journey from Seattle to this picturesque island. With a dreamy climate that feels like endless spring and a cost of living that's a fraction of their old life, these two lovebirds are living the retirement dream! They share how they navigated moving during the COVID pandemic, why they chose Madeira over Mexico, and all the juicy details of settling down in this subtropical paradise. Get ready to learn about the local culture, the unique flora and fauna, and why they absolutely adore their new home. Spoiler alert: it involves great wine, stunning views, and a sense of community that makes them feel right at home.Not only do Paul and Kevin give us the scoop on why Madeira is such a great place for LGBTQ retirees, but they also dive into the nitty-gritty of everyday life on the island. From the surprisingly low property taxes to the affordable healthcare system, they break down how living on this beautiful island compares to their previous lives in the U.S. And let's not forget the food! They share some delicious local specialties and their thoughts on the dining scene, which ranges from cozy cafes to Michelin-starred restaurants. Whether you're contemplating a move or just daydreaming about island life, this episode is packed with tips, insights, and plenty of hearty laughs. As they reflect on their journey, Paul and Kevin emphasize the importance of community and connection. They talk about how easy it is to meet people, make friends, and become part of the fabric of life on Madeira. With everything from local markets to vibrant festivals, there's never a dull moment! They even share their experiences with healthcare, transportation, and the overall safety of the island. If you've ever considered retiring abroad or simply want to escape the hustle and bustle for a more serene lifestyle, this episode is a must-listen. So grab your headphones and let's explore Madeira together!Takeaways: Living in Madeira, Portugal offers a beautiful subtropical climate and a friendly community vibe that makes settling in a delight. Retiring in Madeira can be much more affordable than in the U.S., with lower costs for housing and healthcare! The local cuisine in Madeira tends to be simple, focusing on fresh ingredients and comfort food rather than intricate flavors or spices. Madeira is incredibly safe, making it easy to enjoy late-night strolls without fear, a huge plus for anyone considering relocation. Links referenced in this episode:wheredogaysretire.commatch.comLGBTQseniors.comCompanies mentioned in this episode: match.com Edmonds College Washington State Attorney's General Office Leroy Merlin Mentioned in this episode:Introducing...

Chef Tristen Epps, who just won Season 22 of Bravo's Top Chef, grew up the son of a single mom who was a JAG, a lawyer with the military. That meant he moved about 16 times before the end of high school—from Guam to the Philippines—and was exposed to a wide range of cuisines from a young age. His travel background, along with family roots in Trinidad, led to a deep appreciation for food and cooking, and also a desire to both celebrate and elevate Afro-Caribbean cuisine. Now, on the tail of his high profile Top Chef win, he's on a path to opening a fine dining restaurant in Houston called Buboy – a tribute to his grandfather's nickname. And his goals for Buboy are ambitious, as he looks to bring Afro-Caribbean cooking in the United States to the Michelin-star level. We'll talk about all that, plus the years he spent working at the Greenbriar in West Virginia, how his step-father's unfortunate passing mid-season affected his time on Top Chef, and how he's embracing his identity as a Southerner and a Houstonian. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer & Editor/Producer Jeremiah Lee McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brett Graham is the man behind the Michelin-starred The Ledbury in Notting Hill, which is celebrating 20 years this year. He's also the director of The Harwood Arms in Fulham, London's only pub with a Michelin star. On the podcast, Brett tells hosts Lara Prendergast and Olivia Potts about why being in the kitchen is like being in the army, what it was like for The Ledbury to receive its third Michelin star and the trials and tribulations of learning food production – including ending up with 127 piglets.

Send us a textFor 20 years, she lived a life shrouded in mystery: dining anonymously at some of the world's most celebrated restaurants, and deciding which ones would earn (or lose) the coveted MICHELIN stars. In this rare and candid interview, “P” — a Sicilian-born, Bronx-raised former MICHELIN Guide inspector — shares her fascinating journey from anthropology and food studies to becoming one of the most elusive figures in the culinary world.From the rigorous inspector training in France, to her most unforgettable meals, to the pressure of evaluating a potential three-star dining experience, “P” takes us behind the curtain of MICHELIN's closely guarded process. She answers YOUR listener and viewer questions revealing how restaurants are chosen, what really sets a 3-star apart from a 2-star, the truth about “pay-to-play” rumors, why certain stars shocked her, and yes… whether inspectors get a discount on tires.In This Episode:How she became a MICHELIN inspectorThe truth about inspector training & assignmentsWhat inspectors really look for (and what they don't)How stars are decided and why some ratings surprise even insidersBehind-the-scenes challenges, controversies, and unforgettable dining momentsAdvice for young chefs chasing their first starHer thoughts on the guide's evolving global presence and credibilityIf you've ever wondered how the MICHELIN Guide really works or dreamed of what it's like to live the “secret star life”  this episode is a must-listen.LISTEN HERE or on your favorite podcast platform: AppleSpotifyiHeartradioAmazon MusicAudibleThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Michelin-star restaurant Nobu now has 42 hotels… and it's got pilates studios too?ChatGPT-5 is being called the biggest development in AI history… the latest version is more therapist-like.The stock market has become split between 2 types of consumers… those who own crocs and those who own stocks.Plus, the hot new party is Labubu raves… (yep, late-night clubbing with monster dolls)$CROX $MSFT $GOOGWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… Hennessey cognac

In today's episode of Backpacker Radio, presented by The Trek, brought to you by Topo Athletic, we're joined by Juliette Kerven, known on trail as Scorpion Queen. Juliette is a Michelin-trained chef, former yacht crew member, full-time nomad, and a thru-hiker of both the PCT and AT, and we caught her during her CDT thru-hike attempt for this conversation.  This is a solo interview led by Chaunce, and it ventures into some uncharted emotional terrain for this podcast as Scorpion Queen openly wrestles with whether or not to continue her hike, and she ultimately comes to a decision during the interview.  We also talk about what it's like hiking in the U.S. as an international hiker (Juliette is from England), hear about her experience working on yachts, and learn how her Michelin-level culinary skills translate to the backcountry. All that and much more. We wrap the show with the most common injuries to AT thru-hikers, small things that make our days better, the triple crown of gingers (fictional characters edition), and the definitive guide to the sluttiest fonts. Topo Athletic: Use code “TREKFALL15” at topoathletic.com. Gossamer Gear: Use code "LT520" for 20% off LT5 Trekking Poles at gossamergear.com.  Shady Rays: Use code “TREK” for 35% off sunglasses at shadyrays.com. Betterment: Learn more at betterment.com/trek. Ka'Chava: Get 10% off at kachava.com/backpacker. [divider] Interview with Juliette “Scorpion Queen” Kerven SQ's Trek Author Page SQ's Instagram Time stamps & Questions 00:04:56 - Reminders: Sign up for the Trek's newsletter, apply to blog for the Trek, and listen to our episodes ad-free on Patreon! 00:10:30 - Introducing SQ 00:12:30 - How did you get your trail name? 00:15:05 - Why did you hate nature as a kid? 00:17:50 - When did you become fully nomadic? 00:21:07 - How did you decide to hike the PCT? 00:23:45 - What's it like to work as a chef? 00:28:15 - What are your go-to dishes to make? 00:30:40 - When did you actually get on the PCT? 00:36:00 - Discussion about visas 00:37:30 - What are your crazy stories from working on super yachts? 00:39:00 - What grew your love for the PCT so much? 00:43:40 - What was your favorite trail town? 00:44:40 - What would you change about doing the PCT as an international hiker? 00:45:45 - What was your bad luck along the PCT? 00:52:30 - What's your perfect shoe? 00:54:05 - How did being on the PCT affect your depression? 00:55:55 - Tell us about tearing your ACL 01:01:16 - Tell us about hiking the AT in 2024 01:03:50 - How did the AT impact your fibromyalgia? 01:06:35 - What was it like to start the AT so early? 01:09:50 - Discussion about SQ's AT injury and bad luck 01:17:40 - We Love Love: Tell us about your AT romance 01:20:20 - What did you feel at the end of the AT? 01:23:20 - What did you do between the AT and CDT? 01:25:00 - What has your journey on the CDT been like so far? 01:47:20 - Why do you think you've decided to quit the CDT? 01:49:30 - Chaunce and SQ discuss quitting the CDT 02:02:25 - Why do you feel like a fraud if you quit? 02:07:00 - What would you do next if you quit? 02:15:50 - What scenario would make you want to keep hiking? 02:20:20 - Could you become less of a purist? 02:23:05 - What if you're afraid to finish the CDT? 02:25:15 - Did you feel pressure to start the CDT too soon? 02:36:45 - Peak Performance Question: What is your top performance-enhancing or backpacking hack? Segments Trek Propaganda: These Are the Most Common Injuries Reported by Appalachian Trail Thru-Hikers (Plus Injury Prevention Tips) by Katie Jackson QOTD:  What's something small that makes your day better? Sick Thing of the Week Triple Crown of Gingers (Round 2: Fictional Characters) Mail Bag 5 Star Review [divider] Check out our sound guy @my_boy_pauly/ and his coffee. Sign up for the Trek's newsletter Leave us a voicemail! Subscribe to this podcast on iTunes (and please leave us a review)!  Find us on Spotify, Stitcher, and Google Play. Support us on Patreon to get bonus content. Advertise on Backpacker Radio Follow The Trek, Chaunce, Badger, and Trail Correspondents on Instagram. Follow Backpacker Radio, The Trek and Chaunce on YouTube. Follow Backpacker Radio on Tik Tok.  Our theme song is Walking Slow by Animal Years. A super big thank you to our Chuck Norris Award winner(s) from Patreon: Alex and Misty with NavigatorsCrafting, Alex Kindle, Andrew, Austen McDaniel, Bill Jensen, Brad & Blair Thirteen Adventures, Bryan Alsop, Carl Houde, Christopher Marshburn, Clever Innuendo, Clint Sitler, Coach from Marion Outdoors, Eric Casper, Erik Hofmann, Ethan Harwell, Gillian Daniels, Greg Knight, Greg Martin, Greg McDaniel may he bring honor to his name, Griffin Haywood, Hailey Buckingham, Matt from Gilbert, AZ, Patrick Cianciolo, Rebecca Brave, Rural Juror, Sawyer Products, SPAM, Timothy Hahn, Tracy ‘Trigger' Fawns A big thank you to our Cinnamon Connection Champions from Patreon: Bells, Benjy Lowry, Bonnie Ackerman, Brett Vandiver, Chris Pyle, David, David Neal, Dcnerdlet, Greg Floravanti “Lumberjack”, Jack Greene, Jeanie, Jeanne Latshaw, Luke Netjes, Merle Watkins, Peter, Quenten Jones, Ruth S, and Spencer Hinson.

THE REVELATION OF THE HIDDEN MYSTERY OF THE BRIDE MESSAGE AND THE SONG OF SOLOMON: MINISTERIAL BIBLE STUDY with the MINISTERS AND BRETHREN IN HAITI Part 2 of 3Taken from Bro. Baer's teaching on the Bride Message given at the monthly Haitian Ministers Bible Study hosted by Bro. Michelin and the Gospel Tabernacle of Dufort in Haiti. This includes the continuation of teaching, followed by comments by the brethren and the first part of the Q&A session with the ministers NOTE: Immediately following the teaching portion, all the brethren sang, Higher Ground, which did not get clearly recordedSend us a textSupport the showThank you for listening to our podcast!If you have any questions, subjects you would like to hear discussed, or feedback of any kind, you can contact us at:greengac@yahoo.com or through the links below, where you can find additional information about our work as well as other materials: Green Gospel Assembly Church – The Church that is Different (church website)

THE REVELATION OF THE HIDDEN MYSTERY OF THE BRIDE MESSAGE AND THE SONG OF SOLOMON 03: MINISTERIAL BIBLE STUDY with the MINISTERS AND BRETHREN IN HAITI Part 3 of 3Taken from Bro. Baer's teaching on the Bride Message given at the monthly Haitian Ministers Bible Study hosted by Bro. Michelin and the Gospel Tabernacle of Dufort in Haiti. This includes the second part of the Q&A session with the ministers, and the closing comments by the Haitian ministers and eldersSend us a textSupport the showThank you for listening to our podcast!If you have any questions, subjects you would like to hear discussed, or feedback of any kind, you can contact us at:greengac@yahoo.com or through the links below, where you can find additional information about our work as well as other materials: Green Gospel Assembly Church – The Church that is Different (church website)

Jordan and Max are back, answering audience questions, and it's Tesla diner talk, Michelin idiots dissing Bavel, Dunsmoor dining room rules, cooking burgers, LA's lack of Indian food and our pizza era, Summertime assclocks, seasonal cocktails, 3 star desserts, tuna salad sandwiches vs. melts, Paris for normies, and do the fellas care about Cole's French Dip's impending closure?

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the critical aspects of profitability in the restaurant industry. I emphasize the importance of effective sales training that prioritizes emotional engagement over just product knowledge. I also share actionable strategies to help restaurant teams connect with guests and sell more effectively by using storytelling and developing a genuine belief in the food they serve.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Sales doesn't come from knowledge. It comes from conviction.Guests don't buy facts. They buy feelings.Selling isn't about pressure, it's about believing.The best servers are matchmakers.Curiosity builds connection. Emotion builds belief.Empower storytelling over scripting.If your team isn't trained to feel it, they'll never be able to sell it.Make what's working a daily conversation.Chapters00:00 Introduction to Hospitality Insights01:20 The Importance of Profitability Systems02:45 Transforming Team Sales Training05:42 Empowering Teams for Effective SellingIf 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.

What are you looking for when you're picking a place to eat? And how do you find it? Michelin stars or TikTok?You've heard them referenced on The Bear and maybe even looked out for them when deciding your next meal: Michelin stars. The prestigious one to three star rating system awarded to the best of the best in dining. But Americans are expected to spend 7% less on eating out this summer, and as menu prices increase, Brittany wonders: what really gets people into a restaurant these days?This is... Food for Thought. And for the next few weeks, we're looking at the way food and dining shape our communities and culture. Brittany talks with reporter and video host for The Times' Food section and New York Times Cooking, Priya Krishna, and Eater correspondent Jaya Saxena, to find out.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy