Podcasts about Michelin

Aujourd'hui, CHEFS reçoit un grand nom de la gastronomie devenu familier : Paul Pairet.Pour le grand public, il est cette silhouette reconnaissable entre mille, lunettes et casquette vissées sur la tête, tempérament vif et regard malicieux. Depuis quelques années, il régale les téléspectateurs dans Top Chef, et vous allez découvrir derrière cette image médiatique un chef à l'engagement total, un chercheur insatiable, un cuisinier qui va toujours plus loin dès qu'il entreprend.On connaît son restaurant Ultraviolet à Shanghai, triplement étoilé, ce lieu mystérieux où dix convives par service vivent une expérience sensorielle unique, où sons, images et saveurs se répondent dans un ballet millimétré. Mais ce que l'on connaît moins, c'est son histoire, son parcours, les influences et rencontres qui ont façonné sa vision de la cuisine.Cet épisode a une résonance particulière : alors que Paul Pairet vient de réapparaître dans la saison 16 de Top Chef, il ferme en parallèle un chapitre majeur de sa carrière: Ultraviolet ne rouvrira pas. Une annonce qu'il me fait en plein enregistrement, alors que la nouvelle n'a pas encore été communiquée (l'épisode a été enregistré en janvier 2025).Voilà donc un enregistrement dont la saveur est particulière et je vous invite à écouter cette dernière partie sur la vision que le chef a déployé à Ultraviolet, c'est une masterclass, à l'heure où le maître referme définitivement la porte.Bon heureusement, l'histoire n'est pas finie car s'il vient d'éteindre les trois étoiles qu'il faisait briller dans le ciel de Shangaï, on peut toujours le retrouver en cuisine dans ses restaurants, là-bas au bout du monde pour les plus voyageurs, et chez Nonos au sein de l'Hôtel de Crillon, à Paris, où je l'ai retrouvé ce ce jour là.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Andre and Edouard Michelin published their first Guide on 1st August, 1900. Now recognised as  the gold standard in luxury restaurant reviews, the original guide was primarily created to encourage demand for automobiles - and, therefore, Michelin tyres. At the time, there were fewer than 3,000 cars on French roads. Nearly 35,000 copies of this first, free edition of the guide were distributed, providing information to motorists including maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In this episode, Arion, Rebecca and Olly explain why the Michelin mascot, Bibendum, is white; reveal the levels of secrecy expected of Michelin's restaurant inspectors; and consider why Japan ranks second to France in its star ratings…  Further Reading: • ‘The ingenious story behind Michelin stars' (BBC Travel, 2018): https://www.bbc.com/travel/article/20181024-the-ingenious-story-behind-michelin-stars • ‘What's wrong with the Michelin guide?' (Financial Times, 2021): https://www.ft.com/content/e622ec53-ea9f-487a-a434-747f13f5ffa0 •'How the Michelin Guide rates restaurants' (CBS Sunday Morning, 2023): https://www.youtube.com/watch?v=tceSuaTbcU8 This episode first aired in 2023 Love the show? Support us!  Join 

Tom Aikens was the youngest British chef to receive two Michelin stars, and is a huge advocate for farming - what he can't grow himself, he sources from British farmers for his restaurants. This year, for the first time ever, Tom is our #farm24 chef ambassador, meaning more than ever 24 Hours in Farming can reach more members of the public.  Message us

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 talk about the importance of internal reflection in the hospitality industry. I believe restaurant owners should build their businesses around their own desires and experiences, instead of constantly trying to guess what customers want. I share some actionable strategies for creating authentic marketing campaigns that truly resonate—by marketing like a fan and designing offers that we, as owners, would genuinely be excited about. For me, alignment and truth in marketing are key to deeper customer engagement and long-term profitability.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Stop guessing what guests want and start solving your own problems.You are your target customer.Design your next event or menu through your own desires.The most profitable thing you can do is build for you.Marketing like a fan creates genuine engagement.Audit your last three campaigns honestly.The right people show up when you build from truth.Create offers that you would buy.Chapters00:00 Introduction to Hospitality Insights01:50 The Importance of Internal Reflection in Marketing03:44 Building for Yourself: The Key to Success07:33 Creating Magnetic Marketing Through AuthenticityIf 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.

This week on Mise En Place, we're coming to you straight from Plates, the UK's first Michelin-starred, plant-based restaurant. At the helm is executive chef Kirk Haworth, a Great British Menu champion and one of the country's most forward-thinking culinary minds. In this unmissable episode, Kirk dishes on the behind-the-scenes drama of Great British Menu, his award-winning dessert that's still on the menu, and how he creates next-level dishes using only plants — no gluten, no refined sugar, and absolutely no shortcuts.But it's not just about food. Kirk opens up about his harrowing seven-year battle with undiagnosed Lyme disease — a journey that pushed him to the edge, cost him tens of thousands in treatment, and ultimately led him to completely rethink how he cooks, eats, and lives. From moments of total despair to the healing power of a plant-based lifestyle, Kirk shares the deeply personal story that transformed him from fine-dining prodigy to wellness-driven chef-entrepreneur. We also hear about his award winning restaurant Plates a dream destination for food lovers and his incredible innovative creations.Plus, we dig into the madness of Michelin kitchens, life lessons from his legendary dad Nigel Haworth to Phil Howards The Square & The French Laundry, and what it really takes to build a progressive restaurant from pop-up to global acclaim. He names the worst customer he's ever had, the one dish that's on too many menus, and what's next on his mission for two stars. All that, plus a very special ‘Go-To' Hall of Fame induction and Kirk's ultimate foodie weekend. Don't miss this raw, revealing, and deeply inspiring conversation — only on Mise En Place.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Elliot Hunt, co-owner and executive chef of Atlas the Restaurant in Fayetteville. We'll talk to chef Elliot in a second but first?!?! FOOD NEWS! We have a LOADED Food News segment today, so pack a lunch because here we go! The Ropeswing Hospitality Group announces three food and beverage programs for the Compton Hotel in downtown Bentonville. We find out how much spaghetti is made for the Tontitown Grape Festival. Great Harvest Bakery & Café opens soon in Bentonville. Onyx Coffee lab opens a new location in Fayetteville. A new coffee shop is about to open in Highfill. We'll tell you about Kaleidoscope Café. The Johnson location of Wright's BBQ is having construction delays. We'll tell you when they're aiming to re-open. Smith & Betts BBQ is opening a second location. We'll tell you where! Sugar Llamas is closed in Springdale, but they're about to open at a new location. Pizzeria Ruby is holding delicious fundraiser next month and we'll tell you all about it. Speaking of Pizzeria Ruby, they're opening a new location in Bentonville called Pizza Lottie. A Parisian-inspired café will open soon in Rogers. You'll hear about Un Deux Trois Café Fayetteville's Wildberry Smoothie Co. opens soon, and they do more than smoothies! Fuego Tortilla Grill is coming to Fayetteville. If you have any food news or want us to check into something, just shoot us a note on Instagram or Facebook at Flavors of Northwest Arkansas or email us at FlavorsofNWA@Gmail.com. Elliot Hunt got into cooking by accident, and it's taken him all over the country and globe. From working in kitchens in France, Ecuador, Australia and Chicago (and that's just for starters), the Fayetteville-raised chef never stops learning and never stops travelling. In this episode, we hear stories from both long and short kitchen tenures both stateside and abroad. What was it like working for a Michelin star chef in France as an 18-year-old? What was it that kept him in Chicago so long? And why did he decide to come back home to Fayetteville? We talk to Elliot Hunt of Atlas the Restaurant on this edition of the Flavors of Northwest Arkansas.

When The Bear first premiered, it was widely-hailed for accurately capturing the high-intensity chaos of restaurant life. With each new season, the show has dived deeper into the emotional complexities that come with working in the industry for characters who have made it their life's work. But, for certain viewers, it felt like the show was missing a crucial component—wine—especially when talking about a restaurant that is aiming for a Michelin star. On The Bear's fourth season, which premiered on June 25th, wine finally got its time to shine. Though food remains the central focus of the restaurant, wine finally gets its fair share of airtime in multiple episodes this go around.  In episode two, called “Soubise,” Gary “Sweeps” Woods, The Bear's resident sommelier-in-training, meets with trailblazing former Master Sommelier and restaurateur Alpana Singh. Making a cameo as herself, the Chicago-based industry pro gives the burgeoning somm some hands-on tips. For this week's podcast, we invited both Singh and Corey Hendrix, the actor who plays “Sweeps,” on to talk about what it means to portray a wine pro on television, wine stereotypes and what real representation in wine media actually looks like. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.com. Remember to rate and review us on Apple Podcasts, Spotify or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!    FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

In this episode of Restaurantology, Andrew Smith sits down with Chris Connors and Li Hsun Sun, the visionary partners behind Bonrue Bakery, for a candid conversation on building and scaling one of the most talked about bakery cafés in it's region.Chris and Li share their unlikely paths from cabana hosts and family run restaurants to leading a bakery concept that blends Michelin level pastry talent with a guest first culture and lightning fast service. They dive into the importance of operational excellence, the power of surrounding yourself with great people, and how their “hub and spoke” production model has become a game changer for consistency and growth.Andrew explores how Bonrue became a must visit destination for locals and travelers alike, what makes their team culture stand out, and why they believe the bakery café experience can be reimagined for the modern guest.For entrepreneurs, operators, and leaders, this episode delivers practical insights on innovation, resilience, and building a brand people can't stop talking about. Hosted on Acast. See acast.com/privacy for more information.

Listen to the full podcast here: https://bit.ly/SKMPKRINSKYIn today's episode, we are joined by Chris Krinsky, the innovative force behind Austin's Ramen Del Barrio, who reflects on the journey from a "pipe dream" to a culinary phenomenon. We explore his culinary journey, the challenges of opening and running a ramen shop, and handling skepticism about authenticity. From Michelin Bib Gourmand accolades to prestigious James Beard nominations, Chris delves into the fusion of Japanese and Mexican cuisines, the intricacies of running a successful kitchen, and the broader cultural and economic impacts on the food scene. Also, get a glimpse into upcoming collaborations, menu development, and the exciting plans for his first brick-and-mortar location.Follow Chris:Instagram: https://www.instagram.com/chris.krinsky98Ramen Del Barrio: https://www.instagram.com/ramen_del_barrio00:00 Introduction00:33 Ramen Del Barrio's Journey and Recognition01:29 Customer Experience and Michelin Recognition03:08 Business Growth and Personal Struggles08:17 Balancing Personal Life and Business19:19 Culinary Inspirations and Techniques24:23 International Cuisine and Cultural Insights36:47 Business Philosophy and Leadership59:46 Cultural Identity and Authenticity in Cuisine01:10:02: Listen to the Full Episode in SupercastListen to the complete episodes of Sky King's Mental Playground, sign up at skmp.supercast.comFollow Sky on XSubscribe on YouTubeFollow Sky on Instagram Hosted on Acast. See acast.com/privacy for more information.

#128 - The Roads Aren't Even Real w. Chad Miller (The Chief)Drink of the Episode: Founders Brewery lineup (Breakfast Stout, Backwoods Bastard, Dirty Bastard, Fruitwood)Guest: The Chief — casting couch veteran, part-time mic wrangler, full-time vibe regulator.In This Episode: The Bros welcome back The Chief and dive face-first into a lineup of world-class stouts like it's a Michelin-starred keg party. You'll laugh, cry, and possibly reassess your microbiome as they:Relive the tragic yet comedic legend of the Wu-Tang-adjacent penis removal saga

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

441 - Planning your Disney World vacation for 2026? Start NOW! Disney vacation planning experts Rob and Kerri Stuart reveal the 5 BEST Disney World trips to book for 2026, plus insider Disney tips you won't want to miss. What You'll Learn in This Episode: Christmas & New Year's 2026 at Disney World - Why you need to get on the waitlist NOW (even though dates aren't released yet!) Mickey's Not-So-Scary Halloween Party 2026 - Best months to visit and weather tips America's 250th Birthday Celebration - July 4th, 2026 Disney World festivities and fireworks viewing spots Easter 2026 at Disney - Flower & Garden Festival, hidden Easter eggs at EPCOT, and deluxe resort chocolate displays Star Wars Day (May the 4th) 2026 - Hollywood Studios events and Galaxy's Edge meetups BONUS Disney Tips: ✅ How to maximize federal holidays for longer Disney trips using fewer vacation days ✅ Disney Wish cruise deals (4-night from Port Canaveral for just over $2000!) ✅ Citricos restaurant earns Michelin recommendation for 4th consecutive year ✅ Adventures by Disney Wyoming trip insights from Rob & Kerri's Montana ranch experience Perfect for Disney fans searching for: Disney World vacation planning 2026 Disney trip ideas and itineraries Disney World holiday celebrations Mickey's Halloween Party planning Disney World Easter festivities Star Wars Day at Disney Disney vacation booking tips Disney World crowd calendars Disney resort recommendations Disney cruise deals Whether you're a Disney World first-timer or seasoned Disney park veteran, this episode delivers actionable Disney vacation planning advice to make your 2026 Disney trips magical. Rob and Kerri share their insider knowledge from years of Disney travel planning expertise. Subscribe for more Disney World tips, Disney vacation hacks, and Disney travel secrets! Recorded live from Orlando, Florida - right next to Walt Disney World Let us do the planning for your next Disney World vacation, simply go here to get started. PLAN A VACATION

Live on stage at the excellent Festival of the Unexceptional, Jonny and Richard discuss the Raleigh canteen, car names as explorers, swearing on a rollercoaster, some new facts about Marillion, podcast pies, bad wheeltrims, dogs doing drag racing bumps, single make and model garages, stoners and the pudding shop, ordinary cars getting attention, Renault velour, excellent Tonys, thoughtful touches deleted from cars, why Michelin makes tyres and reviews restaurants, and Pirelli's Italian Bibendum. For early, ad-free episodes and extra content go to patreon.com/smithandsniff To buy merch and tickets to live podcast recordings go to smithandsniff.com Hosted on Acast. See acast.com/privacy for more information.

Oh my gosh, this is a FANTASTIC episode! This show introduces you to Tom Wallace, the 4th Chief Engineer of Corvette.  Your CORVETTE TODAY host, Steve Garrett, reminsces with Tom and his time with GM and Corvette. Tom was responsible for the C6 ZR1, some of the Indy Pace Cars and more!  Tom tells you some terrific "behind the scenes" stories, talks about the transition to Michelin tires for Corvette, how the Corvette team started working so closely with the Corvette Racing team and more. Tom Wallace is a member of the Corvette Hall of Fame, so don't miss this outstanding episode of CORVETTE TODAY.

Quand j'ai lancé ce podcast, je suis allé à la rencontre des grands chefs, des noms connus, des grandes figures de notre gastronomie – pour découvrir l'histoire derrière la réussite. Ce plaisir est toujours là, vous le savez, mais au fil des épisodes, un autre bonheur s'est découvert : celui de raconter les chefs qui me touchent personnellement.Celles et ceux dont la cuisine ou la personnalité me parlent intimement, à table, en échangeant aussi, en les écoutant. Et parmi ces rencontres, il y a eu celle un soir au Perchoir, d'une lumière orange incroyable, d'une assiette brute et délicate à la fois, pensée, la découverte d'une cuisinière au geste rare. Pas de démonstration, pas d'effet, mais une intelligence sensible, une manière de comprendre profondément un produit pour le mener un peu plus loin. Ce soir-là, je me suis fait ceuillir.Depuis ce moment, je la suis. Et tant pis si la phrase semble usée – je la pense vraiment: pour moi, Alice Arnoux est l'une des cheffes les plus douées de sa génération.Aujourd'hui, je suis donc heureux de vous proposer cet épisode qui me tient particulièrement à cœur. Alice officie au Café de l'Usine, où chaque semaine, une dizaine de lignes composent la carte. Les assiettes y sont dressées avec chaleur et une forme de retenue, une simplicité qui dit une grande précision. Une cuisine qui régale en gardant la juste distance.C'est dans ce lieu que nous avons posé deux micros...Production : NOLAJournaliste : David OrdonoRéalisation : David Ordono et Célia CaillauxHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Brace yourself for a riotous ride through the highs, lows, and absolute madness of Michelin-level cooking with the one and only Daniel Clifford, chef-owner of the legendary Midsummer House. In this epic episode of The Go-To Food Podcast, Daniel talks candidly about winning (and fearing the loss of) his stars, why he still shows up for every service after 21 years, and how a surprise phone call from Michelin left him literally dropping the phone in disbelief.From getting scammed out of £28,000 in wine by a fake Premier League footballer to cooking a 12-course private dinner in Peter Jones' house (and accidentally triggering the sprinklers mid-service), Daniel shares outrageous behind-the-scenes tales that are equal parts hilarious and jaw-dropping. He reminisces about working under Marco Pierre White, sleeping in kitchens, cutting himself mid-service, and sneaking Harvey's chef jackets. There are deeply moving reflections too—on fatherhood, burnout, and why lockdown gave him his first proper family Easter.We also dive into Daniel's love of classical French cooking, the joy of lunch at Stockholm's Frantzén (and that unforgettable truffle toast), his secret kebab obsession, and the next-generation chef he's quietly training—his own stepson. Raw, funny, and packed with heart, this is a must-watch for anyone who cares about the real stories behind the food. If you've ever wanted to know what it really takes to earn, keep, and grow a Michelin-starred restaurant—this is it.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Forget everything you thought you knew about Orlando's food scene. In this deliciously packed episode, we're diving headfirst into one of America's most surprising culinary hotspots, Orlando. The Theme Park Capital of the World is now earning serious foodie cred, with Michelin-starred restaurants, buzzing food halls, breweries and creative eats in bougie neighbourhoods.  Join hungry presenter Portia Jones and Producer Luke Jones as they eat their way through Orlando's tastiest neighbourhoods, from hip Audubon Park to buzzy Ivanhoe Village, exploring street food stalls, Michelin-recommended restaurants, and indie cafés to uncover the places locals really rate.  From pizzas, Instagram-worthy cookies and burritos the size of your head to wildly inventive fine dining and world-class cocktails, this episode is your ultimate insider's guide to Orlando's must-try foodie spots.  We also meet chefs, bartenders, food writers, and vendors who are shaking up the scene and creating a stir. Tune in for tips on the best places to eat in Orlando, what to order, and why Orlando might just be the best food city you're not talking about yet. We'll also reveal the best places to stay if food is at the heart of your trip, from luxe options like the Lake Nona Wave Hotel and the Four Seasons, to more affordable, self-catering stays like The Terraces at The Grove Resort, where you can whip up your own feast with fresh finds from the local farmers' market. This isn't just a food episode; it's a full-on flavour roadmap through a city that's rewriting the script for what American dining can be. From global cuisines and rooftop views to biscuits, burritos, and Bib Gourmands, Orlando has so much to offer beyond the incredible theme parks. Thanks to Visit Orlando for supporting this episode of Travel Goals. Visit visitorlando.com to start planning your ultimate foodie escape now. ***** Hi, I'm your podcast host, Portia Jones [nicknamed Pip Jones]. I'm a freelance travel journalist, podcaster, and presenter.  If you love to travel, check out my travel website and subscribe to my travel newsletter to get travel guides and new episodes of the Travel Goals podcast delivered straight to your inbox. Connect with us on social media: Travel Goals on Instagram | Travel Goals on Facebook  Travel Goals is produced and owned by South Girl Production Music and Podcasting Ltd.  Email us to discuss working together or with any questions about the podcast.  Enjoy the show, and don't forget to leave us a rating and review on Apple Podcasts and Spotify.

On this episode of Farmer’s Kitchen, Jen Crichton serves up a feast of global flavors and adventurous escapes. We dive into the bold new opening of 3FILS Abu Dhabi with Chef Jhovani Manalo, and explore how Baoli is redefining luxury beach dining—with Executive Chef Omar Basiony live in studio. Then it’s game on as we uncover the booming world of sports tourism, from World Cups to unexpected global sporting adventures—with expert insights from Stuart Kirkham of ES Sports. Finally, we wrap with what’s trending in Dubai’s food scene with James Pemberton, and team behind The Workshop Dubai, where café culture meets creativity. Food, travel, and everything in between—this episode is not to be missed.See omnystudio.com/listener for privacy information.

Chaque seconde, 40 burgers sont consommés en France. Le burger fait partie de notre quotidien, et derrière ce classique de la restauration rapide se cachent des histoires, des souvenirs… et parfois, des révolutions.Celle de Louis Frack et Anthony Darré commence sur les bancs d'une école de commerce. Amateurs de burgers depuis toujours, ils se posent une question simple mais ambitieuse : Pourquoi ne pas en faire ? Mais surtout, pourquoi ne pas le faire bien, bon, pour nous, pour la planète, pourquoi pas le faire... bio !?Il y a près de 15 ans, ils décident de créer Bio Burger, une enseigne 100 % bio qui réconcilie plaisir et engagement écologique. Des premiers tests de sauce dans une cuisine d'étudiant aux 24 restaurants ouverts en France, leur pari semblait fou… et pourtant, il fonctionne !Alors ils sont passés par bien des épreuves et Louis va nous les raconter.Comment ont-ils structuré leur projet dès leurs études ? Quels choix leur ont permis de transformer une idée en entreprise pionnière ? Comment construisent ils aujourd'hui l'avenir du fast-food responsable ?Dans cet épisode de CHEFS d'entreprise-s, plongez dans l'histoire d'une aventure entrepreneuriale audacieuse, où chaque étape a été pensée pour prouver qu'on peut concilier rapidité, plaisir avec responsabilité.

In partnership with Club Oenologique - the world through the lens of wine and spirits. Fresh from being crowned IWSC UK Sommelier of the Year 2025, Maria Boumpa -  wine director at London's double-Michelin-starred Da Terra - is David's guest to talk about her victory in the rigorous contest and the wines that excite her most.     Learn more about your ad choices. Visit megaphone.fm/adchoices

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 talked about why we need to rethink loyalty programs in the hospitality industry. To me, loyalty isn't about handing out discounts—it's about creating emotional connections with our guests. I shared how designing programs that reward status and access, rather than just transactions, can help restaurant owners build a real sense of belonging. I also touched on how important it is to involve our team in these programs and why they can serve as powerful marketing tools to boost both engagement and sales.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Loyalty isn't transactional. It's emotional.Discounts don't build loyalty, identity does.Your loyalty program should sell, not just retain.Engagement trumps size every day.Make loyalty a part of service, not a side hustle.Your team is the engine.Audit your current program.Reward it with a feeling of belonging.Chapters00:00 Introduction to Hospitality Insights01:20 Rethinking Loyalty Programs04:43 Building Emotional Connections with CustomersIf 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.

In this episode, we sit down with Angie Warner, farm manager at the Old Mill and an eighth-generation farmer. Angie shares her journey from working as a pastry chef in Montreal restaurants to growing specialty crops at the Old Mill, emphasizing the value of hands-on learning and the lessons found in mistakes. She reflects on the unique challenges of farming for a restaurant's tasting menu, explains how radicchio is “forced” to enhance its flavor, and opens up about what it means to be the eighth generation striving to preserve her family's land. Driven by a deep respect for the past and a commitment to a sustainable future, Angie's mission is to make the Old Mill a lasting institution—one that reconnects people with the origins of their food for generations to come.Old Mill Restaurant: https://www.espaceoldmill.com/en/ Timestamps[0:00] Intro[5:47] Discussion on "forced radicchio" and other unique farming techniques.  [14:11] The unique challenges of farming for a restaurant versus a market.  [27:36] Generational farming, protecting agricultural land, and family history.   [42:15] Learning through mistakes and continuous personal growth in farming.  [53:27] Aspirations for Michelin recognition and the Old Mill's future potential.  [1:07:17] Ecological soil practices and experimenting with mushroom compost.  [1:14:58] Angie's inspirations and mentors in the farming world.  [1:34:04] Sap analysis and foliar sprays for precise nutrient management.  [1:36:55] What brings Angie the most joy in farming and her long-term vision.  [1:41:47] Rapid Fire Q&A.SponsorsTessier: Use promo code MGI10 for 10% off and free shipping on your first purchase for the Eastern North American regions https://info.serres-guytessier.com/en/tessier-mgi10?utm_source=google&utm_medium=cpc&utm_campaign=Tessier+MGI+podcastNew Society Publishing: Use code market25 for 25% off all bookshttps://newsociety.com/?utm_source=The%20Market%20Gardener%20Podcast&utm_medium=podcast&utm_campaign=Sponsorship Links/ResourcesMarket Gardener Institute:  https://themarketgardener.com Masterclass:  https://themarketgardener.com/courses/the-market-gardener-masterclass Newsletter:  https://themarketgardener.com/newsletterBlog:  https://themarketgardener.com/blog Books: https://themarketgardener.com/booksGrowers & Co: https://growers.coHeirloom: https://heirloom.ag/The Old Mill: https://www.espaceoldmill.com/en/Follow UsWebsite: http://themarketgardener.com Facebook: http://facebook.com/marketgardenerinstitute Instagram: http://instagram.com/themarketgardeners Guest Social Media LinksAngie:Instagram: https://www.instagram.com/angie.warner7Old Mill Instagram: https://www.instagram.com/espaceoldmill/ JM:Instagram: https://www.instagram.com/jeanmartinfortierFacebook: https://www.facebook.com/jeanmartinfortier

US President Trump said they will have straight, simple tariffs of between 15% and 50% on countries, while he added the US is in serious talks with the EU and if they agree to open up to US businesses, US will let them pay lower tariffs.European bourses continue to gain, albeit are off best levels; US futures mixed, GOOGL +3%, TSLA -6% in pre-market trade.GBP lags on soft PMIs, EUR eyes ECB and potential EU-US breakthrough.EGBs hit by trade updates, Gilts off lows post-PMIs, USTs await data.Crude rises on trade optimism and geopolitics, gold unwinds risk premium.Looking ahead, Global PMIs, US Jobless Claims, Canadian Retail Sales, ECB & CBRT Policy Announcements, Speakers including RBNZ's Conway & ECB President Lagarde, Supply from the US.Earnings from LVMH, Carrefour, Michelin, Intel, American Airlines, Blackstone, Dow Chemical, Nasdaq, Union Pacific, Honeywell & Keurig Dr Pepper.Read the full report covering Equities, Forex, Fixed Income, Commodites and more on Newsquawk

US President Trump said they will have straight, simple tariffs of between 15% and 50% on countries, while he added the US is in serious talks with the EU and if they agree to open up to US businesses, US will let them pay lower tariffs.Reports noted that the US and the EU were closing in on a trade deal with a 15% tariff rate, albeit this is yet to be officially confirmed, and White House Trade Adviser Navarro said to take the reports with a pinch of salt.EU member states are set to vote on EUR 93bln of counter-tariffs on US goods on Thursday and a broad majority of EU members would support using the anti-coercion instrument in the event of no US trade deal and US tariffs of 30%.Alphabet (GOOGL) shares rose 1.7% after-market following earnings whilst Tesla (TSLA) slipped 4.4% as CEO Musk warned of “rough times”.APAC stocks mostly extended on gains; European equity futures indicate a higher cash market open with Euro Stoxx 50 futures up 1.3% after the cash market closed with gains of 1.0% on Wednesday.Looking ahead, highlights include Global PMIs, German GfK Consumer Sentiment, US Jobless Claims, Canadian Retail Sales, ECB & CBRT Policy Announcements, Speakers including RBNZ's Conway & ECB President Lagarde, Supply from Italy & US.Earnings from LVMH, BNP Paribas, TotalEnergies, STMicroelectronics, Dassault Systemes, Carrefour, Michelin, BE Semiconductor, Richemont, Nestle, Roche MTU Aero, Deutsche Bank, Lloyds, IG, Reckitt Intel, American Airlines, Blackstone, Dow Chemical, Nasdaq, Union Pacific, Honeywell & Keurig Dr Pepper.Read the full report covering Equities, Forex, Fixed Income, Commodites and more on Newsquawk

At Coral Capital's Tokyo HQ, artist–entrepreneur VERBAL (m-flo rapper and producer, AMBUSH® Co-Founder, and SŌMATŌ sake founder) sits down with James Riney and Tiffany Kayo to unpack how Japan's next cultural wave is being built at the intersection of streetwear, music, and frontier tech. They explore why a Tokyo mindset still captivates tastemakers from Pharrell to Prada, and what has to change for Japan's creators to capture Silicon-Valley-level scale.The conversation dives into:• Streetwear's original “soft-power” playbook — how Nigo, Pharrell, and a Harajuku network turned Japanese design into hip-hop currency and seeded brands like AMBUSH®.• Two SKUs and a Paris runway — why VERBAL and Yoon Ahn sold a majority stake in AMBUSH®, what they learned inside New Guards Group / Farfetch, and why they just bought it all back.• Craft sake, misunderstood luxury — the cold-chain, labeling, and pricing gaps keeping nihon-shu under-valued abroad, and how SŌMATŌ plans to rebrand the category for Michelin tables.• AI, Web3, and VTubers — a realist's take on Suno-generated melodies, token-gated superfans, and the virtual-idol economy Japan is quietly leading.• Lessons from K-Pop's public-private machine — what Japan can borrow (and what it shouldn't) to export its own IP at scale.If you're working on something ambitious, we'd love to hear from you at Coral Capital!Get in touch with us here: bit.ly/contactcoralConnect with VERBAL: X: https://x.com/VERBAL_AMBUSH Connect with James:X: https://x.com/james_rineyLinkedIn: https://www.linkedin.com/in/jamesrineyConnect with Tiffany:X: https://x.com/tiffanykayoLinkedIn: https://www.linkedin.com/in/tiffanykayo/

Detroit Bishop Charles Ellis III admits 'inappropriate relationship,' denies new claims A Michelin-starred restaurateur and a taco aficionado walk into an old Grosse Pointe Boston Market Severe summer heat can kill. Follow these tips to protect your kids, pets from hot cars

The Central Statistics Office has released its report on how Ireland compared to other EU countries on price levels of food, beverages, and tobacco in 2024. Ireland ranked most expensive of all 36 European countries for non-alcoholic drinks, with prices 40% higher than the EU27 average. Food prices were 12% above the average, making Ireland's groceries the second most expensive in the Eurozone.Joining Kieran to discuss this is Irish Examiner Consumer Columnist, Catriona Redmond, Michelin-starred Chef and owner of Kombu JP McMahon and Head of Social Justice and Policy at St Vincent de Paul, Louise Bayliss.

Wallace Wong built Spatula Foods through strategic networking. Discover how he went from Michelin restaurants to 2M+ followers, and learn his breakthrough mindset.For more on Spatula Foods and show notes click here.  Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

BOSSes, Anne Ganguzza and Tom Dheere dive into a lively and often debated topic for voiceover professionals: industry awards. Prompted by Anne's multiple Award nominations, they explore whether these accolades are simply vanity projects or powerful marketing tools. This episode delves into evolving perspectives on awards, the true meaning of a nomination, and practical strategies for leveraging any recognition to propel your voiceover business forward. They emphasize understanding the subjective nature of awards and how to use them for credibility, even beyond winning.   00:40 - Anne (Host) Hey everyone, welcome to the VO Boss Podcast. I'm your host, Anne Ganguzza, and I'm here with real boss, Tom Dheere. Woo-hoo, hi, Tom Dheere. I feel like there's pomp and circumstance for you, Tom Dheere, because it's that season again. Do you know what season it is? Deer season.  01:00 - Tom (Guest) Get it Tom Dheere, Deer season oh my God, that is really funny actually. That was terrible. It was not funny.  01:04 - Anne (Host) Well, okay, in addition to being deer season, right, it's award season. Woo-hoo, that's right it is award season. And I know there's always there's always always discussions about awards, and I've had discussions about awards before. I think we've probably talked about them before, but let's talk about them again, shall we? Because I think it's an ever-evolving thing and there are some people who are really for awards and some people who really detest awards.  01:32 - Tom (Guest) Yes, the reason why we're having this conversation, Anne, is because you got nominated for how many One Voice Awards.  01:41 - Anne (Host) Five why,thank you.  01:43 - Tom (Guest) Yes.  01:43 - Anne (Host) Why, thank you.  01:46 - Tom (Guest) I'm very excited about that. Wow, this is exciting and it's for all of the amazing work that you have gotten out of your students.  01:54 - Anne (Host) Yeah, for demos. 01:55 - Tom (Guest) That's amazing. Congratulations to you and all of your students. I'm very excited.  01:59 - Anne (Host) Yes, thank you, thank you. I like awards. I am one of those people that I actually endorse awards and I know some people think they're a vanity thing and in reality, for me it's always been about the marketing aspect. Tom, what are your thoughts?  02:15 - Tom (Guest) I used to be part of the anti-awards crew. I thought it was an exercise in vanity. I thought it was a money grab by the voiceover organizations that were hosting the awards, and my thoughts have evolved on the subject. Okay, I'd love to hear that. Well, I really do see now that it is truly a marketing tool and that is okay. All awards in all industries, from the Oscars all the way down to, you know, dog Catcher of the Year, these are all marketing. It's all about marketing. Is it about recognition? Yes. Is it a celebration of the industry in question? Yes. Is it to shine a spotlight on excellence, either from an individual or a group of individuals or a company, or whatever? Yes, is it to shine a spotlight on excellence either from an individual or a group of individuals or a company, or whatever? Yes, all of that is good and it should be supported. Is it an exercise of vanity? Yeah, sure, it's okay. There's nothing wrong with wanting to get dressed up and have people applaud you. There's nothing wrong with that, it's totally cool, it's totally cool.  03:22 - Anne (Host) Any excuse to get dressed up.  03:24 - Tom (Guest) Well, especially as voice actors who are stuck in closets in our pajamas all day,  03:27 - Anne (Host) Exactly exactly.  03:28 For me, it's always been marketing. First, because we have this whole conversation that awards are subjective. Right, I watch the awards, I watch the music awards, I watch the Emmys, the Oscars, I watch them all. Some people just they have so much to say about the awards, but honestly, I enjoy them if there's entertainment involved and I actually feel like it's wonderful when people get recognition that I feel deserve recognition. But of course, there's always the times where you're like I don't know how that person won or I don't know how that person didn't win, and so it is so very subjective and I think, first and foremost, we all need to remember that that is a fact. Right, it is very subjective and if you do not win an award, it has no bearing whatsoever on your worth or your quality at all, absolutely.  04:17 - Tom (Guest) It's interesting because the prism that most people look through all awards through is the Oscars. Right, and it's like Billy Crystal said it's an evening for three hours where millionaires are handing each other gold statues, which is pretty funny and accurate. But here's the thing I just realized about all this is that if you are a member of the Academy the Film Academy and you get your screeners, you know that Daniel Day-Lewis is up for best actor and you're watching the movie, or whatever excerpts of the movie that they sent you for you to cast your vote for him or somebody else.  04:50 - Anne (Host) Right or anybody else in any other category, or if you're not a voter right, you're a person going. Oh, hmm, somebody thinks that movie's credible, maybe I'll go see it. Guess what that resulted in Purchasing right, purchasing right, purchasing a ticket to go see that movie. So marketing, it worked, so marketing.  05:05 - Tom (Guest) But here's the interesting Anne that I just realized when it comes to the One Voice Awards which we both got, I got nominated for a little one, just one, yay, congratulations.  05:13 - Anne (Host) Tom Dheere.  05:13 - Tom (Guest) The commercial category.  05:14 - Anne (Host) Oh, that's right. That's right, Tom, that's awesome.  05:25 - Tom (Guest) So for your performance, but it's really nice. It's just being like, hey. But here's the thing about it is that when you submit, it's my understanding that when they listen to these demos that you help produce or these voiceovers that I did, they don't know who they're listening to.  05:41 - Anne (Host) Yeah, theoretically.  05:43 - Tom (Guest) So it's theoretically, I mean.  05:44 - Anne (Host) In a closed industry. Sometimes, like I know Tom De're listening to yeah, theoretically, so it's theoretically, I mean In a closed industry. Sometimes, like I know Tom Dheere voice.  05:48 - Tom (Guest) Well, that's exactly what I was about to say. I would like if there were three or four or five, if there were five people who were listening to these, I think that maybe two or three of them would probably be like that's Tom.  05:58 - Anne (Host) Yeah, yeah, yeah, but they don't talk to one another.  06:01 - Tom (Guest) But they don't talk to one other so it's generally anonymous and it's generally done in isolation.  06:06 - Anne (Host) I can say that for certain because I've been a judge prior.  06:09 - Tom (Guest) Right, oh, okay, so.  06:10 - Anne (Host) I can say for certain that it is closed and that you do not know who the entry is. You don't know who submitted it, right, and it's isolated.  06:18 - Tom (Guest) So for the five lovely voice actors whose demos were nominated that you produced. They didn't know who they were and they didn't know that necessarily that it was you that produced it. I mean, after a while, if you listen to enough demos, you can be like that's a Chuck Duran demo, that's a Nancy Wolfson demo because there's just like styles, there's styles you know what I mean, but for the most part they're not going to know who these voice actors are, who are nominated for any of these or for the demo.  06:43 So I think it's more of a pure. There's a level of purity in it that there isn't in the Oscars, for example.  06:48 - Anne (Host) Yeah, there's a combination for that particular category of not just the demo but the performance in the demo and hopefully, if you have created that demo and produced that demo, that has lent itself to a wonderful performance. And just being nominated, I want to say to anybody out there, just being nominated is a win. It doesn't matter, honestly, if I win, and I've been entering awards for years now. There's been many, many years where I didn't win and so I have to like always talk to myself and talk to my students to make sure that if I don't win it doesn't mean that I'm not worthy, it doesn't mean that that nomination wasn't really a win, because you can still believe it or not, you can market a nomination just like a win.  07:28 - Tom (Guest) Absolutely, and the Oscars— it sounds pretty darn similar. The Oscars do it all the time.  07:32 - Anne (Host) Mm-hmm. Award-nominated versus award-winning.  07:35 - Tom (Guest) Right. Did you ever watch the Secret Life of Walter Mitty?  07:38 - Anne (Host) That's the one that Ben Affleck wrote, and directed and starred in.  07:42 - Tom (Guest) I thought that movie was exceptional and I swore I was going to get all these nominations. It didn't get a one.  07:48 - Anne (Host) And.  07:49 - Tom (Guest) I don't know if it's because they didn't think it was off to snuff, if it was too past the deadline, or if they just chose not to submit it, because that's the other thing. We choose to submit ourselves for these awards. Now for actors in Broadway and television and film. They have their production companies or networks or whatever deciding to do these. Oh, we think these people have the best chance and they still have to pay submission fees as well, application fees for the nominations, just like any other nomination, which I think is-.  08:16 - Anne (Host) Well, there's a cost to running an award show. There's a cost to having people judge the awards. There's a cost for people's time, absolutely. So paying to enter yourself into an awards is. I don't find anything necessarily wrong about that.  08:33 - Speaker 2 (Announcement) No.  08:33 - Tom (Guest) Maybe how much you pay, I don't know I mean if it's a for-profit scheme, then you know, okay, I mean people who organize awards. Should they or do they deserve to make a profit, Like I don't know if, like the Oscars, if that's a nonprofit situation where they don't make any money off of it, they just want to celebrate the industry and recognize people for it, and they don't make a dime. And they make the fees just enough to cover the cost to produce the show and print and, you know, make the gold statues.  08:59 - Anne (Host) Well, it becomes a marketing effort for the venue. It becomes a marketing effort for the people who put stuff in the swag bags. It becomes a marketing effort for so many things really. And it's like it's not always obvious, but in reality it really does lend itself to marketing quite a bit.  09:17 - Tom (Guest) One of the other questions. One of the anti-award swath of the voiceover industry says winning award isn't going to book you more work. And for the Oscars? We know that's not true, because when actors or actresses win an Oscar, they get a lot more scripts on their desk. They've all said that they just get more acting opportunities. So in that context it's 100% true. Is it true for voice actors? I'd say it probably isn't, because your typical explainer video production company has never heard of the One Voice Awards. But that's not the reason that you do it. But yeah.  09:52 - Anne (Host) However, let's just go beyond it, because if you market yourself as an award-nominated voice actor or an award-winning voice actor, right, if somebody happens to find you or find your website, right, it lends some credibility. I believe it lends some credibility to who you are. So if I'm a person and I don't know the voices and I have two equal voices that I like if I see that one has won an award or has a history of winning awards or being nominated for awards, I'm going to feel like, oh, maybe they've been in business a little bit longer, maybe they're considered by others to be top of their field, and so I would maybe sway toward an award nominated or award winning. And again, it really depends on how people, given equal circumstances, award winning, award nominated versus maybe not.  10:42 - Tom (Guest) I think that's a very fair point. Now, where my mind was going where Tom Dheere, the VO strategist, business and marketing guy, was going is what's the SEO value of?  10:53 - Anne (Host) the terms award-winning.  10:55 - Speaker 2 (Announcement) Like how is that what's the?  10:56 - Tom (Guest) score. Yeah, what's the keyword score? You know what I mean. So actually, I want to make a note of that. I want to look that up when we get off of this.  11:03 - Anne (Host) I'll tell you, when I look for a company to purchase from right, what's the criteria? I want to make sure that that company's been in business for a while. I want to make sure that they put out a quality product and I want to know that there's testimonials of other people who have used that product that are actually saying yes, it helped me, it was wonderful, it was quick and painless. And think about that. This could be right. Anybody who might have won an award and has testimonials on their website. Right, If you've award winning, then that gives it a little bit of credibility that maybe other people have listened to this person. They're definitely a professional in the industry, right? You don't submit for an award unless you're a professional, so sometimes you just don't know who you're working with. It can help people, I think, to get to know you a little bit better, or really, I think, put that credibility forward first when people are making a buying decision.  11:58 - Tom (Guest) Yeah, I mean, and now that I'm thinking about it as we're talking about it, what's a better testimonial than an award nomination? Right, yeah, I mean, and now that I'm thinking about it as we're talking about it, what's a better testimonial than an award nomination?  12:04 - Anne (Host) Right, yeah, I mean really.  12:06 - Tom (Guest) Right, what's a better endorsement?  12:07 - Anne (Host) That was kind of my point right, it's a wonderful way. So if I buy because of they've been in business, they're not going to just go out of business and take my money and steal it. They're credible, right? They have a good product, right? Well, if they're award nominated, award-winning, that lends me to think that when I look for a beauty product, hello, I'm going to go back to you know award-winning award-winning formulas.  12:28 If I have no knowledge whatsoever of the product, right, I'm going to tend to look there first and after I look there, right, I'm going to look for it. Actually, if I do my shopping on Amazon or I do shopping on anything, right, I'm looking for the number of stars, the ratings, right, A lot of times they go hand in hand. Right Ratings and reviews.  12:46 Ratings and reviews and so award nominated best beauty product of 2024 by Elle magazine, that kind of thing. That kind of means something to me. I'm like, well, somebody did their research right and so therefore, if it's talking about a voice talent that's award-nominated and award-winning, I would feel like, oh okay, maybe there's some credibility there. Now I can go ahead and listen. Let me listen to the voice and see if it's something that I want.  13:10 - Tom (Guest) Yeah, yeah. And of course the capitalist in me thinks oh and if you're an award-winning voice actor, maybe you can charge more.  13:18 - Anne (Host) Well, I right, that's very true, but I also know like if people come to me for a demo, right, they're like I want to win an award. I always try to say to them well, that shouldn't be like I really have people say that to me.  13:28 That shouldn't be the goal. However, they're like I want an award-winning demo. What are they saying to me? They're saying to me that they want the absolute best demo that is valued by the community or valued by others in the community. So they want a valuable product. That's what they're saying to me and I'll kind of say, well, okay, I don't design demos to win an award. However, I want to design a demo to get you work right and if it wins an award, that's a great bonus. And they're like yeah, I know, but I still want an award winning right? People will say that to me, so it's kind of human nature, I think, to want to lean toward a product that is award-winning.  14:05 - Tom (Guest) Right, Because nobody says I want to eat something that's been not approved by the FDA. Yeah right, Exactly, I will never. I will eat at no restaurant that's ever won a Michelin star. I refuse, it's like no, that's ridiculous.  14:17 - Anne (Host) Because it's not just the recognition, it's what the recognition represents. Yeah, absolutely, absolutely so. For me that's where the awards have always sat and I did have issues for years until I explained to my students who I said I think you should enter this into the awards. I will always say, hey look, I think it's an award worthy product, right. And so they're like oh really, and that gives them like a sense of worth or a sense of like pride. Hopefully I wouldn't say it if I didn't think it had a chance of getting some recognition.  14:52 So if I say that to someone, then I've given them a sense of accomplishment, I'm giving them confidence in their product so that they can then represent themselves and sell it better, and that's basically how that'll work. But I will always explain to them look, if you do not win, remember awards are very, very subjective. There have been some amazing, just like there have been some amazing movies that didn't win the best picture of the year. There have been some amazing actors that have not won best actor or best actress, and so you know, you have to really make yourself aware, even though in your heart you might be disappointed if you don't win right or don't get nominated. But you do have to realize that it is very, very subjective especially if you've got an award show that it doesn't cost anything to enter. Nothing ventured, nothing gained. You're not losing out on anything really by submitting.  15:46 - Tom (Guest) I mean, take a chance. It's like playing the lottery, right. Take a chance, Absolutely. So, with all that in mind, what do you do from a marketing stance? And I've got my own ideas too, about how we could tell VO bosses. You've got a thing, whether it's a spot that I did for a college or if there's a demo that you produce with a student.  15:59 - Anne (Host) What are the?  16:00 - Tom (Guest) steps to use it, to use the award, nomination and hopefully the win, as a marketing tool.  16:05 - Anne (Host) Well, absolutely put it on your website right.  16:08 Absolutely throw it on YouTube, put it on your website. Label it as being award nominated, award winning, like. Make sure the text is in there, because that's SEO value. Make sure that it's on your website, make sure that it's on every single profile, make sure that it's in every single description, make sure that it's literally like SEO optimized. And then make sure that wherever you're describing it as an award nominated, right, award winning entry or whatever that might be, make sure that you're also giving information about the industry that you're in best performance voice actor, corporate narration, right or whatever, or best performance demo, reel, animation so it then allocates the other words that are important. So when people are searching for animation, voice, right and then all of a sudden, this will come up, as I'm so excited that my award-winning entry or award-nominated entry or whatever if something comes up or shows up in their search, that's going to lend its credibility and also hopefully lead to your website so that they can then inquire further or get an audition from you or find out more and contact you.  17:14 - Tom (Guest) Yes, I'll layer on top of that, like, for example, when I found out I got my One Voice nomination, I wrote a blog about it.  17:22 - Anne (Host) Yep, that's wonderful.  17:24 - Tom (Guest) So what that does is a number of things. Every time that you write a blog, you publish a blog, it adds another page to your website and All of the content on that particular website is saying voice over, this voice acting, that voice talent, this voice artist, that. So it's got all of the keywords that would further enrich the search engine optimization of your website, to make it more searchable and for it to rank higher. So just writing about it is extremely important on a technical SEO level. However, you don't want to turn it into a self-aggrandizing. Oh, look at me. It could be about a number of things.  18:05 - Anne (Host) It could be about the company that created the one voice in this situation, or about the company that you voiced for.  18:11 - Tom (Guest) Or about the company that you voiced for exactly. So a couple years ago I got a one voice nomination for a public service announcement I did for the Humane Society. Remember those 4,000 beagles were rescued from a lab in Virginia. A few years ago.  18:25 And then the American Humane Society got all 4,000 beagles adopted. So I auditioned and booked the voiceover for the public service announcement announcing that all 4,000 beagles were adopted. So when I blogged a few years ago back then about hey, I got this award nomination, it wasn't about the award, it wasn't about the nomination, it wasn't about me, it was about bringing awareness, it was about the beagle puppies. That's what it was about. I made it about the puppies.  18:53 - Anne (Host) And that's wonderful, because what's a better draw than animals, your fur babies, right?  18:59 - Tom (Guest) Yes.  19:02 - Anne (Host) Which is I lead all my award nominations with my cats there you go.  19:04 But that's an actual great idea, like somehow, let's just say, my Bengal Manx mix Sebastian, who everybody's gotten to know because they have their own Facebook and Instagram and TikTok right. So we could just say, oh, they're in my studio listening and then all of a sudden you can silently incorporate or just in the back end, incorporate that performance or that particular working on a demo for blah blah, blah blah blah For me on my website, because I advertise that I do demo production. Under the demo page, the landing page, I have all the awards and nominations that I've ever done and received, and for the VO Boss, because we've won awards for the VO Boss podcast and nominations. I also have it on my VO Boss website as well, as well as writing a blog on VO Boss about it. So absolutely trying to garner an award-winning podcast.  19:49 - Tom (Guest) Yeah, the other thing that I do is I make sure that I reached out to the production company that cast me for it, so my nomination this time was for North Idaho. College just a real tiny, tiny little postage stamp-sized college in the Northwest of our country and that one got nominated and it's a great. It's a great ad. It's beautifully shot, the editing is just superb. The music is perfect. You know, I'm probably the worst thing about the whole thing.  20:16 - Anne (Host) I love how generous you are. I think that's the way you need to approach it. They could just break apart and say it's your voice, but in reality, when you're presenting a product or a piece for an award, it's the whole darn shebang. If you think about it, that helps with that presentation. It's the media, the music behind it, the voice. It's all like a beautiful symphony in reality.  20:36 And so paying it forward and having gratitude for the other parts of it that helped you to win that award or that nomination, I think is a wonderful way to not appear to make it like a vanity thing, because you're showing appreciation for all of the components that help make it happen. I mean, whenever I make an announcement by the way, the other thing that I do to market is on social media, right so I'm highlighting the demo clients of mine that their voice has been nominated, and I'm also giving thanks to my audio engineer and in reality, it's like I could not have done it without you, to be quite honest, and so that then lends it to be a little less vanity ridden or sounding, I should say.  21:16 - Tom (Guest) Right, I mean in the Oscar Awards, do they go up there, accept the award, thank themselves and then get off the stage?  21:21 - Anne (Host) No, they're always thanking the people that helped them make it possible, really Exactly Also just from a technical and SEO perspective.  21:28 - Tom (Guest) Another reason why I like to let the production company know is because now they have the opportunity to use this nomination as marketing fodder for their own campaigns on their website and social media and newsletters and things like that.  21:43 So it's just paying it forward also on a marketing level. So the production company just has because all the voice seekers are as desperate to come up with quality content to put on their website and social media and their communications as us voice actors are. So to give them saying, hey, here's a free nugget of marketing gold that you can go do something with it helps everybody.  22:05 - Anne (Host) Absolutely. I actually got a statue. I got one of the awards for one of my partners on the podcast and shipped it. When I won this podcast I'm trying to think a couple years ago I also ordered an award for the person that I interviewed on that show and I shipped it, and that was actually for Alex Srdjak from Respeecher, so I shipped it to. Ukraine.  22:27 So I literally and that's how grateful I was. And it was really cool because when he received it, of course, what did he do? He took a picture of it with him, right, and then he used it for his own marketing, which I thought was really wonderful. So it kind of was like it all works for everybody involved.  22:42 - Tom (Guest) See, haters. There are so many great things about a voiceover award nomination and a win. There's so many great things that you can do, not just for yourself, but for the people that made the nomination possible.  22:53 - Anne (Host) Absolutely. You know what do you say to the haters? I mean you don't have to enter and you don't have to watch. I mean you don't have to enter and you don't have to watch awards and you don't have to participate. If you don't agree with it, that's completely fine. It's completely fine in reality, but for those that do, there's value to it beyond the award. Really, it's beyond the award and, like I said, even if you don't get nominated, if your coach or somebody says you should submit that for an award, consider that a win. Really. If you have a colleague that listens to this and say, oh my God, that was amazing, you should submit that. Right, there is an award for confidence, for somebody believing in you and believing in your work and thinking that it is worthy of an award, and that, to me, is a win right there.  23:36 - Tom (Guest) Absolutely.  23:37 - Anne (Host) So good stuff. Tom Dheere, Congrats on your noms.  23:42 - Tom (Guest) Congrats on your noms.  23:43 - Anne (Host) Yeah, thank you. And bosses out there, utilize this for good, for marketing efforts. And even if you just want to submit your work to your colleague and say, what do you think right, consider that your award submission for a job well done. And if you don't win, don't let it affect you. It has nothing to do with your worthiness, with your performance. It basically is something that you know. What if you don't win, try, try again. What is it If you don't?  24:09 - Tom (Guest) If at first you don't succeed try, try again.  24:12 - Anne (Host) Well, yeah, well, if you don't win, try, try again. That's what I say. I always think there's something good in a little bit of competition, right? That keeps us motivated and keeps us inspired to want to be better and do better. So allow that to help you further your career. So, whether or not you win an award, allow it to inspire and motivate you. So good stuff. All right, Tom, thank you so much. I'm gonna give a great big shout out to our sponsor, ipdtl. You too can connect and be award-winning bosses. Find out more at IPDTLcom. Tom, thank you so much, and bosses have an amazing week.  24:54 - Speaker 2 (Announcement) We'll see you next time. Bye, join us next week for another edition of VO Boss with your host, Anne Ganguzza, and take your business to the next level. Sign up for our mailing list at vobosscom and receive exclusive content, industry revolutionizing tips and strategies and new ways to rock your business like a boss. Redistribution, with permission. Coast to coast connectivity via ipdtl.   

What if the riskiest ingredient in your recipe for success was your own story? Jing Gao walked away from a secure tech career with no safety net to rediscover her Sichuan roots through food. She launched a fast-casual restaurant in Shanghai, apprenticed under a Michelin-caliber chef, and transformed a home-kitchen supper club into a crowdfunded CPG phenomenon—all to challenge stereotypes and rewrite the narrative around Chinese cuisine. Host Andrea Marquez unpacks how Jing had the courage to price her chili crisp at a high price when they first launched despite widespread belief that Chinese food “shouldn't cost that much,” to reclaim her birth name, and to find a manufacturer that was willing to use the ingredients she preferred. If you've ever wondered whether sticking to your roots can pay off, Jing's story proves that conviction is more than just a risk – it's the secret ingredient.Got a bold leap of your own? Share it with us in an Apple Podcasts review, Spotify comment, or email us at thisissmallbusiness@amazon.com – you might hear it in a future episode.In this episode, you'll hear: (01:44) Have you ever lost touch with your roots and wondered how to find them again? Jing shares how a diasporic childhood led her back to Sichuan cuisine.(06:22) Would you quit a secure tech job with zero backup? Jing talks about walking away from stability to follow her culinary passion and launch her first venture, Boaism. (09:52) What do you do when you realize your first venture isn't your true calling? Jing closed Baoism to apprentice under a Sichuan master chef and deepened her knowledge of ingredients before launching her next chapter: a food pop up called Fly by Jing.(13:48) How do you test demand before you even have a product? Jing bottled her sauces for her travel pop-up, spotted a market gap, and crowdfunded.(18:58) Have you ever hesitated to charge what you're really worth? Jing defied the stigma that “Chinese food should be cheap” by pricing her chili crisp at a premium and reframing it as the must-have “hot sauce.”(22:12) What happens when authenticity becomes your brand? Jing reclaimed her birth name during the pandemic, built customer trust, and sold out six months of inventory overnight after a New York Times feature.(24:18) How do you scale from crowdfunding success to retail distribution? Jing on launching on Amazon, landing in Whole Foods, and forging dream collaborations.(27:47) When should you take the next leap? Jing talks about blending deep research, unwavering conviction, and a touch of “delusion” to keep pushing forward.

Vichit Mukura, executive chef of Royal Osha in Bangkok, talks with Jeanie Fang of Insider Travel Report about Thai fine dining and the restaurant's Michelin recognition. He also shares how Royal Osha became a film location for HBO's The White Lotus and how it continues to attract global travelers. For more information, visit www.royalosha.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

On this episode, we're heading back to Portugal for a full review of the Destino Fifth Empire Douro Red Blend 2019. This bold red had us swirling through notes of cherry, plum, vanilla, and oak with a floral twist that caught us off guard. This week, we dig into the grapes Touriga Nacional, Touriga Franca, and Tinta Roriz, and talk about what each brings to the blend as part of our learning segment. We also debate the value of box wine at a Michelin-star dinner, and of course, give our final verdict.If you're into Portuguese red wine, Douro blends, or just love hearing wine nerds get passionate, this one's for you.Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠00:00 – Intro and Welcome02:27 -- This Evenings Wine 04:30 -- Wine Discussion: Smells and Sips16:31 -- Learning Segment: Wine Nuggets?!24:27 -- The Review28:22 -- Game: "PiNope or ChardonnYay!"32:24 -- Outro

El líder destacado del campeonato del mundo de MotoGP, Marc Márquez, asestó un nuevo hachazo a sus rivales al completar su quinto pleno consecutivo imponiendo en las dos carreras del GP de la República Checa. Pese a que la ventaja de Marc Márquez al frente del Mundial ya era sideral antes de llegar a Brno, este pasado fin de semana por primera vez en toda la temporada, el corredor de Ducati admitió: "Queda mucho pero ya solo yo puedo perder el título", dando por hecho que la novena corona, séptima en MotoGP, ya no se le escapa. Uri Puigdemont, Germán Garcia Casanova y Alberto Gómez analizan en esta nueva entrega del Podcast de MotoGP 'Por Orejas' todo lo que sucedió en el GP de la República Checa celebrado el pasado fin de semana en Brno, en el que Márquez volvió a demostrar su dominio absoluto, logrando su quinto doblete consecutivo y consolidando una ventaja de 120 puntos sobre su hermano Álex en el campeonato A pesar de que la carrera aparentemente fue tranquila, Marc tuvo que gestionar de forma estratégica su ritmo, llegando el sábado en la sprint incluso a dejarse pasar sin perder el control de la situación. Su rendimiento fue impecable tanto el sábado como en carrera el domingo. Uno de los temas más discutidos fue la polémica generada por los problemas con las presiones de los neumáticos. El sábado se observaron anomalías en los niveles que afectaron el rendimiento de varios pilotos, aunque el domingo no se repitieron. Sin embargo, se cuestionó la falta de acción por parte de Michelin y la negativa de los fabricantes a introducir un nuevo neumático tras las pruebas realizadas en Aragón, lo que generó críticas sobre si se anteponen intereses propios a la seguridad y al espectáculo. El regreso de Jorge Martín también fue uno de los focos de interés del fin de semana. El piloto madrileño reapareció con Aprilia tras una larga baja por lesión, logrando una sólida séptima posición y entrando directamente en la Q2. Su rendimiento fue interpretado como una especie de pretemporada anticipada, con una adaptación rápida a la nueva moto. Elogio merece la estrategia de Aprilia, que está apostando fuerte por su futuro con Martín y Marco Bezzecchi, el italiano que está completando una temporada extraordinaria. Por otra parte, Joan Mir que consiguió su mejor clasificación del año con una quinta posición en parrilla con la Honda, volvió a sufrir un accidente cuando Alex Márquez le tiró en la segunda vuelta, admitiendo el de Gresini su responsabilidad. Un episodio de mala suerte que no debe esconder que el momento de Honda siendo preocupante al no poder estar al nivel de sus competidores. Otro tema interesantes es la renovación de Luca Marini por un año más con Honda, un movimiento que podría abrir espacio a nuevas incorporaciones para 2027, y que para entonces el equipo japonés tendrá las dos plazas libres en su equipo oficial. Finalmente, se mencionó el debate en torno a las especificaciones de las Ducati y la posibilidad de que algunos pilotos estén usando motores distintos a los homologados, lo que genera controversia en cuanto al reglamento. Además, se analizó el posible salto a MotoGP de jóvenes talentos como Diego Moreira, recordando la importancia de que lleguen al máximo nivel con madurez y preparación suficiente. http://es.motorsport.com  ORIOL PUIGDEMONT en X - @uri_puigdemont   GERMÁN GARCÍA CASANOVA en X - @germax33   ALBERTO GOMEZ en X - @AlbertoGomezB    

Dave and Chris start the episode by making PODCAST HISTORY (and avocado toast)! They then discuss knives and knife safety: one of the significant dangers in both homes and professional kitchens. Dave and Chris finish with talk of Episodes 1-5 of ‘The Bear' Season 4—the two dive into the chefs' reactions to bad reviews, predatory investors, the Bear employee that they think is letting the team down, and more. Learn more about JJ's Lone Daughter Ranch: https://www.instagram.com/jjslonedaughterranch/?hl=en  Learn more about Bob Kramer knives: https://kramerknives.com/  Learn more about Korin knives: https://www.korin.com/  Learn more about Kappabashi Japan: https://www.kappabashi.or.jp/ Follow Little Meg on Instagram: https://www.instagram.com/little_meg_siu_meg/?hl=en  Check out the Zwilling Santoku that Dave talked about: https://www.zwilling.com/us/zwilling-pro-5.5-inch-hollow-edge-santoku-knife-38408-143/38408-143-0.html?srsltid=AfmBOoqTVGfZjpzcFtDT_un1wLzxSfY_7MyBQ5ja-7RTQvPvqZvTHLSy  Learn more about The Bear: https://www.hulu.com/series/05eb6a8e-90ed-4947-8c0b-e6536cbddd5f  Watch our episode with Besha Rodell on food criticism: https://www.youtube.com/watch?v=xDExaf35qDM&t=2317s Watch our episode with Paul Carmichael on Kabawa: https://www.youtube.com/watch?v=J6gvc7ICJto&t=1s Read the great Kabawa review in the New York Times: https://www.nytimes.com/2025/07/08/dining/kabawa-restaurant-review.html  Learn more about Kabawa: https://www.instagram.com/kabawa/?hl=en Learn more about Michelin guide: https://guide.michelin.com/en  Watch our episode with the Anajak Thai team on wine: https://www.youtube.com/watch?v=eBhFRoT9Pgs&t=6s Watch our episode with Will Guidara on Unreasonable Hospitality: https://www.youtube.com/watch?v=YyFveotyzTA&t=3253s Learn more about Meadowood: https://meadowood.com/dining/  Watch our episode with Gerrit Cole: https://www.youtube.com/watch?v=BX2CV5gFz4Y Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about Jonathan Benno's new 425 restaurant: https://www.425parkrestaurant.com/  Learn more about Mugaritz: https://www.mugaritz.com/ Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com.Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow.Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial.Submit your favorite food moments in your favorite movies to majorfoodporn.com.Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Cameron Dinwiddie Learn more about your ad choices. Visit podcastchoices.com/adchoices

LA Times restaurant critic Bill Addison drove up and down the state to determine California's 101 best places to eat. In Half Moon Bay, chef Scott Clark left the pressure cooker of Michelin-starred restaurants to cook in a train caboose on the side of Highway 1. Chef and fisherman Conner Mitchell says "yes" to locally caught bluefin tuna. Bernadette Berterretche Helton preserves Basque food and traditions at Centro Basco in Chino. Coming from a family of dairy operators, Vivian Straus honors Northern California's agricultural roots with the Cheese Trail.

Good Food explores the Golden State! LA Times restaurant critic Bill Addison drove up and down the state to determine California's 101 best places to eat Chef Scott Clark left the pressure cooker of Michelin-starred restaurants to cook in a train caboose on the side of Highway 1 Chef and fisherman Conner Mitchell says "yes" to locally caught bluefin tuna Bernadette Berterretche Helton preserves Basque food and traditions at Centro Basco in Chino Coming from a family of dairy operators, Vivian Straus honors Northern California's agricultural roots with the Cheese Trail Sign up for Good Food's weekly newsletter!

On this blast from the past episode, Jordan and Max travelled down to Del Mar to visit and dine with Air Jordan all-star chef William Bradley, who was fresh off being awarded his first 3 Michelin stars.

durée : 00:54:56 - On va déguster - par : François-Régis Gaudry - Qui se cache derrière le tablier du chef le plus cathodique de France ? Ses étoiles Michelin, son titre de meilleur Ouvrier de France, sa carrière télé, sans oublier ses meilleures recettes, on reçoit Philippe Etchebest pour une grande Masterclass en public ! - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Michelin-starred Chef, owner of award-winning Chicago restaurants Ever, After, and The Canvas, father of four, and author Curtis Duffy stopped by to chat about trauma, forgiveness, and success - all covered in his new tell-all autobiography, FIREPROOF: Memoir of a Chef, which is out August 5, 2025 on Dead Sky Publishing.

In this episode of Fabulously Delicious: The French Food Podcast, we dive into the extraordinary life and culinary legacy of Paul Bocuse, one of the most influential chefs in the history of French cuisine. Known as the “Pope of Gastronomy,” Bocuse revolutionized modern French cooking while fiercely preserving the traditions that made it so beloved. From his humble beginnings near Lyon to becoming a three-Michelin-starred chef for over 50 years, Bocuse's story is one of passion, innovation, and timeless excellence.We explore every fascinating chapter of his life — his celebrated title of Meilleur Ouvrier de France, the creation of the world-renowned Soupe VGE, and his global influence through restaurants, brasseries, and the prestigious Bocuse d'Or competition. Beyond the kitchen, we also look at his complex personal life, including the relationships that shaped him, and the family legacy that continues to honor his name today.Listeners will learn how Bocuse helped define and popularize nouvelle cuisine, mentored generations of chefs, and brought French food to international stages from Disney World to Japan. You'll also hear touching reflections on his passing, the tributes he received, and why even today, his impact on gastronomy remains unmatched.Whether you're a devoted foodie, a Francophile, or simply love a good story about brilliance, resilience, and flavor, this episode is for you. Tune in, and let's celebrate the man who turned cooking into a lifelong art form — Paul Bocuse. Bon appétit!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...

The  Michelin Guide is known for identifying the crème de la crème of dining in the nation's hottest cities. And for the first time, it's coming to Boston. Today on Say More, Shirley Leung is joined by Boston Globe Restaurant Critic Devra First to discuss what Michelin means for the city, and how the challenges facing  Boston restaurants, including high rents and the steep cost of living, are impacting industry workers and diners alike

Forget the Trump T.A.C.O. Trade… we want to introduce the B.U.R.R.I.T.O. trade coming Aug 1stBasketball star Jimmy Butler just launched a $100 coffee… because of the wine industry.Target's stock has dropped 60% from its high, so we have a solution… and it's all about influencers.Plus, the most controversial part of your car? Cupholders (blame Stanley Mugs)...$SBUX $TGT TSPYWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… Michelin's Restaurant Guide ⭐Subscribe to The Best Idea Yet: Wondery.fm/TheBestIdeaYetLinks to listen.TBOY Live Show Tickets to Chicago on sale NOW: https://www.axs.com/events/949346/the-best-one-yet-podcast-ticketsAbout Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, TBOY Lite is hosted by Jack Crivici-Kramer & Nick Martell.GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts NEWSLETTER:https://tboypod.com/newsletter SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Anything else: https://tboypod.com/ Our 2nd show… The Best Idea Yet: Wondery.fm/TheBestIdeaYetLinksEpisodes drop weekly.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Mahira Rivers. Mahira is a journalist and former Michelin Guide inspector. She's also the author of the must-read Substack Sweet City, which covers the bakery and dessert scene in New York City with a critical eye. In this episode we discuss so many terrific recent stories in the food world, including Mahira's epic quest to name the 21 best croissants in New York City right now. We go behind the scenes on her five-plus years at Michelin and talk a bit about writing on Substack. We're all big fans of Mahira's work, and it was a joy having her in the studio.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.Featured on the episode:The 21 Best Croissants in New York City Right Now [NYT]TikTok Chefs Have Upstaged Their Clients [NY Mag]You Asked for My Restaurant Recommendation. Now Go to the Restaurant. [Food Time with Matt Rodbard]Liquid Death: From Hardcore to Cringe [Snaxshot]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

James Beard Award-winning and Michelin-starred chef Tony Mantuano brought Italian fine dining to Chicago for decades via the legendary Spiaggia, which closed in 2021. Mantuano then opened Nashville's Yolan, which was ranked as Food & Wine's top restaurant in the country for its inaugural reader's choice awards in 2023. In this episode, host David Manilow talks with Mantuano about his new vision for the Purple Pig, which is opening a suburban location in Oak Brook. Plus, hear his praise for chef Joe Flamm's Roman cuisine at il Carciofo, the difference between eating Italian in New York versus Chicago, and what he sees for the future of Michigan Avenue dining.

In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma.We dive into Fabio's culinary roots in Italy's Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You'll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand.This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio's dishes to what he'd tell his younger self about ambition, balance, and learning through travel. What you'll learn from Chef Fabio Trabocchi 2:56 – Growing up in a sharecropper family and discovering farm-to-table before it was a trend4:29 – The culinary richness of Italy's Le Marche region6:40 – A legacy ingredient: the story behind Formaggio di Fossa7:49 – How returning to Italy after 25 years reignited Fabio Trabocchi's culinary DNA9:05 – The revolutionary impact of Chef Gualtiero Marchesi on Italian cuisine10:31 – Why French culinary technique changed his approach to traditional Italian cooking13:07 – The evolution of Fiola and what inspired its reinvention13:57 – How one restaurant blossomed into a six-concept hospitality group14:41 – Understanding the distinct DNA of Fiola Mare, Del Mar, and Sfoglina15:28 – Honoring Italian culinary tradition through Sfoglina's pasta focus17:21 – The challenges of being both chef and CEO in a growing company18:55 – Fabio Trabocchi's vision for scaling with soul21:24 – Why hospitality—not hype—is the heartbeat of his group's culture22:20 – The subtle but vital difference between satisfying guests and making them feel special23:15 – The role of guest loyalty in long-term restaurant success24:48 – Rethinking work-life balance in a post-pandemic restaurant world28:04 – How the pandemic shifted public appreciation for the hospitality industry29:02 – Seasonality and regional cooking: how Italy's geography guides his menu development32:10 – How childhood foraging memories continue to inspire creativity33:29 – What he'd tell his younger self about learning, risk-taking, and travel34:33 – Why living in a country—not visiting—is the only way to truly understand its cuisine35:56 – Balancing obsession for craft with maintaining healthy relationships36:23 – Chef Fabio Trabocchi's top five restaurant recommendations in Washington, DC39:00 – His very Italian guilty pleasure food39:49 – The top 3 mistakes home cooks make—and how to fix them39:49 – Why stress is the biggest enemy of home cooking43:34 – Why he still dreams of cooking alongside Paul Bocuse44:50 – The worst career advice he ever received—and what he'd say instead I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefsfrom the DMV area Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from the DMV area.Interview with Chef Will FungConversation with Chef Opie CrooksConversation with Chef Matt ConroyInterview with Chef Masako Morishita...

With the Guide to the American South on deck, Raleigh's Michelin moment is almost here. So we tapped RM's 2024 Best Restaurant chefs & owners on who they think should get that prestigious star. Tune in as Publisher Gina Stephens and Editor-in-Chief Melissa Howsam dish on their hot takes.2025 Best BurgersGood Content Lives HereGet socialMeet Our Sponsors:Timber PizzaNapa Bistro & Wine BarSkin Sense

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

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

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

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