Podcasts about Michelin

During our Saturday Mornings Sit-Down Conversation Part 1 “Saturday Mornings Show” host Glenn van Zutphen and co-host Neil Humphreys celebrate a landmark moment in Singapore’s hospitality scene with Jesmine Hall, Director of Commercial Marketing at Raffles Hotel Singapore. The iconic “Grande Dame” has achieved a rare double success—becoming the first and only hotel in Singapore to be awarded the prestigious Three Keys distinction by the MICHELIN Guide, and securing the No. 5 spot in The World’s 50 Best Hotels 2025. Jesmine shares how Raffles earned these accolades, the rigorous criteria behind them, and why they matter in a crowded global tourism landscape. We explore what makes Raffles unique—from its architecture and legendary customer service to its ability to blend heritage with modern luxury. Jesmine also offers a glimpse into Raffles’ plans for 2026, and how the hotel continues to stay relevant while honouring its 138-year legacy.See omnystudio.com/listener for privacy information.

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into one of the toughest parts of leadership: firing. I explain why it isn't a failure but a form of maintenance that protects your team, culture, and long-term success. You'll learn how to identify performance issues early, make fair and informed decisions, and create a system that supports accountability without losing empathy.  TakeawaysFiring should be seen as maintenance, not failure.Keeping mediocre managers can be more costly than firing them.Performance management is about diagnosing issues before dismissing employees.Not every performance problem is a people problem; sometimes it's about systems.Clarity, capability, and care are key factors in employee performance.Firing protects standards and culture, not just punishes individuals.Every firing should lead to a review and improvement of systems.Documenting what broke helps prevent future issues.Refining roles is more important than simply refilling them.Share insights about firing practices to help others in similar situations.Chapters00:00 Introduction to Restaurant Success Strategies01:02 Understanding Employee Performance Management05:44 Implementing Effective Firing PracticesIf 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.

Tonight in the Headlines: some fears of the Bruins leveling out during their road trip that starts tonight and re-ranking the 2024 NFL QB draft class after Michael Penix Jr.'s injury. Then, a big step for the restaurant scene in Boston thanks to Michelin in the New England Nightly News. And, rather than prep for his next UNC game, Bill Belichick showed his support for Jordon in her big cheerleading return.

Boston finally getting some recognition in the restaurant scene with awards handed out by Michelin in the New England Nightly News.

Three stars for Philly! The international Michelin Guide for the first time has rated restaurants in our city, and in a gala at the Kimmel Center this week, the winners were announced. Three Philadelphia restaurants won a single Michelin star each, ten more moderately priced spots were awarded a Bib Gourmand, and 21 additional places were recognized as recommended destinations. Who won? Who got snubbed? Who won but shouldn't have? And what does this all mean for Philly's restaurant scene? Host Trenae Nuri, producer Abby Fritz, and executive producer Matt Katz dig in.  Read the full Michelin Guide here.  Get Philly news & events in your inbox with our newsletter: Hey Philly Call or text us: 215-259-8170 We're also on Instagram: @citycastphilly You can support this show and get great perks by becoming a City Cast Philly Neighbor at membership.citycast.fm. Learn more about the sponsors of this episode: University of Pennsylvania Art Star Simply Eloped  Advertise on the podcast or in the newsletter: citycast.fm/advertise

I Barnkonventionen, som uppmärksammas 20 november, står det att alla barn har rätt till lek. Här berättar lyssnare, oavsett ålder, om vad de leker! Lyssna på alla avsnitt i Sveriges Radios app. Vi firar Barnkonventionens dag med att uppmärksamma leken! Det är så mycket som är allvarligt och seriöst och man ska göra det man ska hela tiden - men när man får släppa det för en stund och bara leka så är det ju underbart! Låtsas du att du jobbar på en Michelin-restaurant när du steker fiskpinnar? Spelar du TV-spel när ungarna somnat? Du kanske har en bil- eller tågbana hemma som ingen annan får röra eller pysslar du med målarböcker när du har en kvart till övers? Lek är bra för både hjärna och själ, här bjuder folk på sina bästa, lekfulla aktivitete! Min bästa lek med Annika IlmoniRing oss, mejla på karlavagnen@sverigesradio.se eller skriv till oss på Facebook och Instagram. Programmet startar 21:40.

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Fashion designer Peter Som joins us to talk about his new cookbook Family Style, the Cantonese grandmother who taught him that food is love, and why entertaining should feel effortless. Plus: char siu bacon cheeseburgers, quick scallion pancakes, and an apple cake that will become your new holiday staple. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Boston restaurants were sweating bullets. Find out why. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

311 Omakase, a tiny but elaborate sushi restaurant in the South End, received Boston's first Michelin star at a ceremony Tuesday night.

The Michelin stars have been awarded for 2025, and Chicago now has 20 Michelin-starred restaurants.In this episode, host David Manilow talks with Michelin-honored chefs John Shields of Smyth, Genie Kwon & Tim Flores of Kasama, Indienne's Sujan Sarkar, and Feld's Jake Potashnick. Some of Chicago's most-revered restaurateurs share what it takes to create bold menus and develop engaging service. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

How can you pair wine with spicy dishes in a way that enhances their flavour profile? Why do most wine-pairing guides ignore the traditions of global cuisines? How can you use wine pairings to explore under-the-radar wine regions instead of reaching for the same rosé or sparkling wine every time? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Cha McCoy, author of the terrific new book Wine Pairing for the People. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Cha McCoy's terrific new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Which moment in Italy transformed Cha's wine hobby into a professional calling? What inspired Cha to launch The Communion, a wine dinner series in Harlem? How did those shared wine experiences help guests learn, connect, and form a community? What challenges did Cha face when opening The Communion Wine and Spirits in Syracuse? How does Cha's new book, Wine Pairing for the People, step away from traditional pairing rules to explore often-ignored global cuisines? How should you think about the key flavour components when pairing wine and food? How can underrepresented wine regions and lesser-known styles expand pairing possibilities? What is the most unusual or surprising wine-and-food pairing in Wine Pairing for the People? How can spice-lovers think about choosing wines to enhance dishes like jerk chicken?   Key Takeaways How can you pair wine with spicy dishes in a way that enhances their flavour profile? By playing up to the flavours of the spicy dish. For folks who can take a little bit of spice, by finding the elements within the seasoning, you can do more of a comparison than contrasting, which is what we're normally taught. Why do most wine-pairing guides ignore the traditions of global cuisines? When it comes to wine pairings for food from different cultures, most guides focus heavily on the Western world or European food culture. These would be really thick books that talked in depth about the pairings, but also lacked context. That was something Cha wanted to really challenge. How can you use wine pairings to explore under-the-radar wine regions instead of reaching for the same rosé or sparkling wine every time? There is something to say about exploring not just the cultures that we're pairing with, but different wines from different regions and underrepresented regions. Let's explore, maybe, an underrepresented region that does sparkling wine and sparkling rosé really well to give you an alternative. There are many ways you can have Rosé, Chardonnay, or sparkling wine that will give you a different effect.   About Cha McCoy Cha McCoy, MBA, is an entrepreneur, educator, event producer, and author. As a certified sommelier with the Court of Master Sommeliers, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first retail space, The Communion Wine & Spirits. The dinner series was profiled in Food & Wine, and Cha was named one of Wine Enthusiast's 40 Under 40. Her work continues through her highly anticipated book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, available now for pre-order and scheduled for release in November. Cha has held coveted positions such as Cherry Bombe Magazine's first beverage director, the head of beverage for the Charleston Wine + Food Festival, and a sommelier at a Michelin-starred restaurant in Portugal and John Fraser Restaurant in New York.         To learn more, visit https://www.nataliemaclean.com/363.

A Boston restaurant has won the city its first ever Michelin star. In addition to Three 1 One Omakase, six other restaurants earned a Bib Gourmand designation. For more, KCBS's Holly Quan spoke with Bloomberg's Greg Ryan.

Breaking news! Mason Thames hiccups. Or something! We're not sure. Zedd's zedding, the Shib Sibs are sibbing and David Duchovny is showing his tush! E.J. Lagasse is a nepo chef who got his dad two Michelin stars, Ruby Rose lashes out at Sydney Sweeney (over Christy!) and Blair Underwood's has six bison. The Sun does some reporting on a Mormon Wife, Ana de Armas is strolling with a new hunk (and so is Emrata), Mariah the Scientist is pregnant and Rita Ora wore a cool dress. Call 619.WHO.THEM to leave questions, comments & concerns, and we may play your call on a future episode. Support us and get a ton of bonus content over on ⁠⁠⁠⁠⁠⁠⁠Patreon.com/WhoWeekly⁠⁠⁠⁠⁠⁠⁠. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

 (Inspired by Ken Honda, Japan's "Money Guru")1. The Abundance MindsetScarcity Thinking:    "I'll never have enough."    "Competition is fierce."    Fear of loss dominates decisions.Zen Shift:    Money flows like water—there's enough for everyone.    Focus on serving, not taking. Example: A baker who worries about "selling out" vs. one who joyfully feeds the neighborhood.    Action: Each morning, declare: "I am a magnet for opportunities."2. Heal Your Money WoundsChildhood Traumas:    "Money is evil."    "Rich people are greedy."    Guilt over spending or earning.Zen Healing:    Forgive past mistakes (e.g., debt, bad investments). Write a letter to your younger self: "You did your best."    Reframe beliefs: "Money is energy for good."    Action: Identify one money memory that hurts—meditate on releasing it.3. Discover Your GiftsForced Labor vs. Flow:    "I work for a paycheck." → Exhaustion.    "I work from joy." → Wealth follows.Zen Path:    What would you do for free? That's your gift.    Example: Ken Honda's mentor gave free gold coins—his generosity multiplied his wealth.    Action: Spend 1 hour/week on a passion project without monetizing it.4. Trust Life 100%95% Trust = Fear in Disguise    "What if I fail?"    "I need a backup plan."Zen Surrender:    Certainty is an illusion. The richest people bet on themselves without guarantees.    Action: When anxious, whisper: "I trust the universe's plan."5. The "Thank You" TransformationGratitude Alchemy:    Say "thank you" 3,000x/day (to bills, challenges, even mistakes).    Why? Gratitude rewires your brain to spot abundance.    My Story: After a paralyzing accident, "Thank you, God" helped me walk again.Action: Carry a "gratitude rock"—touch it and say "thank you" hourly.The Ultimate Zen Money Secret"Forget Money. Focus on Service."    Money chasers lose. Servers win.    Example: A chef obsessed with Michelin stars burns out. One who cooks to nourish thrives.    Ken's Mentor: Gave free books/coins—his wealth grew because he detached.Try This: For 1 week, don't check your bank balance. Instead, track how many people you helped.Final ThoughtMoney is a game, but Zen is the rulebook. Play with joy, serve with love, and wealth becomes a side effect of your peace.Your Turn: Which principle will you practice today? My Video:  5 Zen Money Principles That Made Me a Millionaire https://youtu.be/IkOZ_86BbSkMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast5/5-Zen-Money-Principles-That-Made-Me-a-Millionaire.mp3

Mes chers amis, accrochez vos ceintures : cet épisode est un vrai bijou.Je ne sais pas pourquoi je n'avais jamais fait ça auparavant, mais pour la 1ère fois sur ce podcast, j'ai eu la chance d'interviewer un duo hors du commun : Anne-Sophie Pic et son mari et associé, David Sinapian.Un couple inséparable, dans la vie comme dans leur maison emblématique.Grâce à eux, j'ai pu explorer non seulement leur histoire d'amour et leur parcours entrepreneurial, mais aussi les coulisses de l'une des plus belles success stories françaises.Anne-Sophie Pic, c'est la femme la plus étoilée au monde :11 étoiles au guide Michelin, 7 établissements, une exigence absolue et une sensibilité rare.Mais derrière cette légende vivante, il y a aussi David, discret, solide, fondamental dans l'aventure Pic. Leur regard l'un sur l'autre, leur complémentarité, leur sincérité… tout cela rend cet épisode profondément touchant.On a parlé de transmission, de leadership, d'héritage, d'identité mais aussi d'intuition et de ce qui fait réellement tenir une maison familiale depuis des générations.J'ai été fascinée par leur transparence, leur lucidité et leur humilité.J'espère que cette conversation vous fera, à vous aussi, regarder cette institution française d'un œil totalement nouveau.Je vous invite à envoyer un petit mot à Anne-Sophie sur Instagram ou sur LinkedIn, elle en sera, j'en suis sûre, très touchée.Chapitrage00:00 – Introduction02:24 – Le choc familial et la décision de reprendre la Maison Pic11:50 – L'apprentissage côte à côte : construire un duo professionnel et amoureux14:40 – Perte de la troisième étoile : résilience et reconstruction18:10 – Comment on reconquiert une étoile : vision, travail et intuition27:10 – Être femme, chef et légitime dans un univers masculin29:29 – Ouvrir l'international : Lausanne, premier tournant31:50 – Fonder un groupe tout en restant 100% indépendant33:20 – Comment transmettre l'ADN Pic dans chaque restaurant du monde40:17 – Le défi du temps : maternité, travail et équilibre de vie46:45 – Travailler en couple : confiance, complémentarité et zones d'expression53:20 – Nourrir la créativité : rêverie, collaborations et inspirations croisées56:15 – S'éduquer au goût : le travail du palais et de l'association57:30 – Le Crible du Podcast 1:07:30 – Leurs recommandations de livres Pour retrouver Anne-Sophie Pic et David Sinapian :Anne Sophie Pic David Sinapian Livres cités dans l'épisode : La traversée des temps d'Eric-Emmanuel Schmitt Le Défi de Jérusalem d'Eric-Emmanuel SchmittLes vertus de l'échec de Charles Pépin #annesophiepic #davidsinapian #longchamp #hautegastronomie #michelinstar #chefetoilee #podcastfrancais #paulinelaigneau #entrepreneuriat #excellencefrancaise #maisonpic #cuisinegastronomique #leadershipfeminin #succès #transmission #familleentrepreneurVous pouvez consulter notre politique de confidentialité sur https://art19.com/privacy ainsi que la notice de confidentialité de la Californie sur https://art19.com/privacy#do-not-sell-my-info.

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!

This week we'll finally find out which restaurants in Philadelphia get a Michelin Star. Eli and Dave make their predictions on which spots and chefs will receive the honor. Then they welcome George Murkowicz of 1906 in Longwood Gardens, who brings some amazing osetra caviar from Caviar XS and make-your-own Wagyu hand rolls to spoil the cohosts. Chef George talks about acclimating to Philadelphia, the fresh ingredients he uses in his dishes at the Garden, and everyone shouts out their Best Bite of the week.  Get your 2026 Tasties tickets HERE! You do not want to miss Philadelphia's Biggest Night In Food With the holidays nearly upon us, get your gift shopping done early and snag a Tasties Holiday Box stuffed with Philly treats at DeliciousCityPodcast.com! 00:00 Michelin predictions 16:14 Chef George Murkowicz 32:52 Best Bites: Eli discovers some delicious new Thai food that just hit Philly this past year and a full discussion around soup season ensues 48:13 The Dish: Events, Pop-Ups and Collabs in November And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: In the mood for fresh, fast and healthy? Then you need to be dialing up the Honeygrow App and ordering your favorite salad or noodles. And if you're a Sriracha lover, Honeygrow has just launched their seasonal Sriracha Tahini Stirfry. Use discount code DCPodcast to get $3 off any order of $20 or more when you order from the Honeygrow app. If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Desde fuera, lo tenía todo: talento, éxito, una estrella Michelin. Pero cada noche, detrás de los fogones, se escondía un vacío imposible de llenar. Empezó con alcohol, siguió con cocaína y terminó frente al espejo sin reconocerse. Fue entonces cuando entendió que, para salvarse, tendría que renunciar a todo... incluso a sí mismo. En este episodio de Adicciones al Descubierto, conocemos la historia de Raül Balam, cocinero con una estrella Michelin y adicto. Hablamos de lo que significa realmente recuperarse, de la renuncia, la familia, el tratamiento y la transformación personal. Si quieres saber cómo se reconstruye una vida desde el infierno de la adicción y volver a lo más alto, ¡este episodio es para ti!

Jun Tanaka, the renowned chef and owner of The Ninth in London, delves into his unique perspective on restaurant culture, emphasizing the importance of atmosphere, customer connection, and team cohesion over simply outstanding food. He shares memorable experiences from his time at legendary kitchens like Le Gavroche and under chefs such as Marco Pierre White, revealing how those influences shape his approach today. Discover the essence of making a restaurant transcend its menu, the value of sincere guest interactions, and how to cultivate a favorite dining spot for both patrons and the team. Whether you're a foodie, a budding restaurateur, or someone passionate about leadership and culture, Jun's reflections promise valuable takeaways. ============= ON THE MENU ============= 

Dans cet épisode exceptionnel, CHEFS vous emmène au cœur d'une des adresses les plus emblématiques de la gastronomie française, pour découvrir le parcours et l'univers non moins remarquable d'Eugénie Béziat.Cheffe du restaurant L'Espadon, à l'hôtel Ritz Paris, elle s'est imposée avec une cuisine singulière, personnelle, nourrie de ses origines, son histoire, et d'une fibre à la dimension artistique.Son récit éclaire le cheminement d'une femme qui s'est construite loin des projecteurs, avant de trouver sa voie dans la cuisine d'excellence. Elle y raconte son enfance, ses influences, la place de l'art dans son développement, sa vision du métier, les étapes qui l'ont amenée à décrocher une première puis une deuxième étoile, ainsi que la manière dont elle compose aujourd'hui une identité culinaire intime, sensible, et profondément cohérente avec son parcours.Dans cet échange, on découvre comment elle transforme son héritage culturel en langage culinaire, comment elle intègre ce qui la traverse à son travail, et comment elle aborde la singularité dans un lieu chargé d'histoire comme le Ritz, tout en restant fidèle à elle-même.Un épisode rare, inspirant, où le geste, la mémoire, la création et la recherche intérieure se répondent.

Guest: Andrew Turner – Valley Wine Merchants (Newberg, Oregon)André Natera sits down with Andrew Turner to discuss what it takes to thrive in the world of haute cuisine. From working with legendary chefs like Alain Ducasse, Laurent Gras, and Joachim Splichal to running his own wine shop, Turner shares his journey through Michelin-level kitchens and beyond.Learn what separates good from great in the kitchen, how to handle career pivots, and why understanding ingredients is the foundation of every lasting culinary career.Topics:– Lessons from Ducasse and Gras– The evolution of fine dining culture– Building and managing a wine program– Transitioning from chef to entrepreneur– How mentorship shapes a chef's careerAndrew Turner on Instagram: https://www.instagram.com/valley_wine_merchants/Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/SponsorsChef Works → https://www.chefworks.com/ — Use promo code CHEFSPSA20 for 20% off your orderBragard USA → https://www.bragardus.com/ — Use promo code CHEFSPSA20 for 20% off your order

Chef Patrick O'Connell of the renowned Inn at Little Washington on turning a run-down stretch of rural Virginia into a three-star Michelin destination. Recorded for an audience at the Virginia Museum of History & Culture.

Takeaways: The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen. Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world. The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face. A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences. In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements. Mentioned in this episode: Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

Tucked inside the massive bill to end the government shutdown, a ban on hemp-derived THC products. Crain's cannabis reporter John Schroyer discusses the fallout from the ban with host Amy Guth.Plus: Johnson unveils amended budget to a skeptical City Council, AbbVie reportedly exits $1.5 billion longevity drug deal with Calico, big Chicago systems win out as three hospitals slide to F grades in Leapfrog report and Michelin just stripped Alinea of its three-star status. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Comment on this episode by going to KDramaChat.comToday, we're doing a special episode on Bon Appétit, Your Majesty, the hit K Drama on Netflix starring Lee Chae Min as King Yi Heon and Im Yoon A as Yeon Ji Yeong. We are joined by the amazing Ernabel Demillo to discuss:The featured song during the recap: I Find You by Do Young.How Bon Appétit, Your Majesty is a light-hearted, romantic, and food-filled drama inspired by the dark reign of King Yeonsangun.The show's unique blend of historical fiction, time travel, romance, and culinary arts — with food as a central character and storytelling device.The story of King Yeonsangun, the real tyrant who inspired the fictional King Yi Heon, and how the drama reimagines his story.A comparison to Mr. Queen and why this show, though similar on the surface, is more about food, love, and redemption than gender-bending comedy.Im Yoon A and Lee Chae Min's incredible chemistry, with Lee Chae Min's breakout performance being especially notable given his short preparation time.The standout supporting characters, including Gil Geum, Gong Gil, Kang Mok Ju, and the Chinese chefs — each representing different cultural and culinary dynamics.The symbolic power of food in the drama, showing how it connects people, heals trauma, and even saves nations.The use of the Mangunrok as the show's MacGuffin — both a literal time travel portal and a symbolic love letter from the king.The drama's conclusion, including how the king travels to the modern day, and the emotional payoff of their reunion through food.A discussion of Michelin-starred restaurants in Asia, the rise of Korean cuisine globally, and personal dining experiences from Ernabel.Gong Gil's deeper role and edited-out storyline — including a potential love triangle that was ultimately minimized.The theme of finding your destined love across time, emphasized through the OST lyrics and repeated motifs of reunion and promise.What we're watching now — from Because This Is My First Life to Would You Marry Me and The Uncanny Counter — and a preview of Season 13 of K Drama Chat, where we will recap and analyze Startup.ReferencesFrom The Tatler: The true story about the fictional king in ‘Bon Appétit, Your Majesty'From TIME: The Real History Behind the Time Travel K-Drama Bon Appetit, Your MajestyFrom Reddit: Summary of the ending of the book “Surviving as Yeonsangun's Cher”Asian American Life website and recent episodes

This week on The LA Food Podcast, Luca sits down with Ben Leventhal — the founder of Eater and Resy — to talk about his most ambitious project yet: Blackbird, a next-gen restaurant loyalty and payments app that might reshape how we dine out and how restaurants survive. Recorded at Rustic Canyon in Santa Monica, the conversation breaks down how Blackbird rewards you for actually showing up and paying at your favorite restaurants, why Ben thinks this model could transform the industry's financial future, and how LA's rollout fits into his vision for the app. We also get into Ben's background in food media and reservations, and as a die-hard New Yorker, what he really thinks about Los Angeles as a tier 1 dining city.Before that, Luca and Father Sal kick things off with recent eats — from Atelier Manna to the San Diego Food + Wine Festival — before diving into a rare silver lining for food media. We react to a week of big news:The New York Times naming two new associate food critics, including friend of the pod Ryan SuttonElazar Sontag taking over as restaurant critic at The Washington PostEmily Sundberg's Feed Me launching the podcast Expense AccountAnd rumors of a brand-new food media startup from former Puck staffersIn Chef's Kiss / Big Miss, we tackle:Robot woks and automation at LA spots Tigawok and RobowokThe Infatuation's Best New Restaurants in LA list for 2025Big three-star demotions in the Michelin Guide (Alinea, Masa, The Inn at Little Washington)AI-driven restaurant marketing and fully AI-generated ad campaignsAnd looming tariffs on Italian imports and what that could mean for pasta nightWe close with a Mailbag question on whether it's finally time for us to launch a LA Food Awards of our own.If you care about LA restaurants, restaurant tech, loyalty apps, Blackbird, food media, Michelin stars, and the future of dining, this episode is for you.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

In this week's episode, Rex Nelson sits down with former Master Chef contestant, Jennifer Muane, to talk about her new restaurant, Restaurant Fleur, set to open in downtown Little Rock next year. Jennifer tells Rex about her journey, how she became interested in cooking and her time studying abroad to learn different techniques for baking pastries and other world class foods. Jennifer also expresses her goal of bringing the Michelin Guide to the state and truly standing out as the premier fine dining experience in Arkansas. Follow Rex Nelson's Southern Fried Podcast on Apple, Spotify, and YouTube, or visit arkansasonline.com/podcast23 for an exclusive subscription offer available only to podcast listeners Chapters (00:00:11) - Southern Fried Podcast: Jennifer Maughan's Arkansas Story(00:01:44) - Jennifer's Journey to a Full-Time Restaurant(00:07:58) - Arkansas chef on MasterChef(00:11:44) - Arkansas Chefs on MasterChef(00:13:18) - Arkansas chef on gaining a Michelin star(00:17:11) - Dining Scene in Little Rock(00:22:17) - Arkansas to Have a Michelin Guide(00:26:53) - The Couple: Chefs and PR(00:28:10) - Ouachita Student Walt Keogh on Inspiration(00:28:36) - Gordon Ramsay Expands His Little Rock Restaurant(00:31:38) - Southern Fried Podcast

Chaque semaine, en bonus du podcast CHEFS, David et Adrien Pitard, opening planner et fondateur de la société Entrée, partagent les coulisses de l'entrepreneuriat food.Ce format donne des clés concrètes à toutes celles et ceux qui rêvent d'ouvrir leur restaurant.Cette semaine : Comment bien s'entourer pour ouvrir un restaurant ?Ouvrir un établissement, c'est gérer plus d'une centaine de tâches, à faire au bon moment, avec les bons interlocuteurs, et dans le bon ordre.Et parfois, cela commence par quelqu'un qui coordonne tout.Dans cet épisode, Adrien détaille les 7 alliés clés d'une ouverture réussie :Avocat – pour sécuriser juridiquement le projet et le bail.Expert-comptable – pour fiabiliser les chiffres et la structure financière.Architecte ERP – pour assurer la conformité aux normes (PMR, incendie).Cuisiniste – pour concevoir une cuisine fonctionnelle et aux normes.Banquier / conseiller en financement – pour trouver le bon montage financier.Graphiste / agence de com' – pour travailler l'identité et la marque.Chef de projet ou accompagnateur d'ouverture – pour coordonner, challenger et éviter les oublis coûteux.

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses. In this episode, I dive into one of the most overlooked parts of running a successful restaurant—the lease. I explain how rent isn't just an expense but a performance metric that can shape your entire business. You'll learn how to negotiate from a position of strength, build better relationships with landlords, and know when walking away is the smartest move for your bottom line.  TakeawaysYour lease can bankrupt you while you're succeeding.Treat rent as a performance metric, not a bill.Negotiate from proof, not panic.Investors don't ask for discounts, they ask for upside.A bad lease with great sales is just a trap.Know when to walk away and leave rich.Highlight every clause that changes over time.Schedule a lease review with your accountant, not your landlord.Your landlord is your most dangerous business partner.Share this with an owner still negotiating like a tenant.Chapters00:00 Introduction to Restaurant Success Strategies01:52 Understanding the Lease as a Business Tool05:39 Negotiation Tactics for Restaurant OwnersIf 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.

MONSTER PARTY PRESENTS A PSYCHOTIC CINEMATIC FEAST! JAMES GONIS, SHAWN SHERIDAN, LARRY STROTHE, and MATT WEINHOLD invite you (and possibly a fictitious lady friend) to a multi-course, film-themed dinner party that is guaranteed to cause a confrontation with the chef! Get ready for some monstrous Michelin star mayhem as we present… MONSTER PARTY'S MEAL AND A MOVIE!!! Watching a great horror, sci-fi, or fantasy film is an event, and it deserves more than just the standard theater fare of stale popcorn, soggy hot dogs, and flat sodas. It suddenly dawned on us that if you really want to do these movies justice, they need to be served with a spread that fits the atmosphere they're trying to evoke. So as fast as you could ask "What wine goes well with Soylent Green?" we rushed to our mics and started pairing genre films with thematically consistent delicacies. The result was a series of culinary curiosities that are bound to push your palate to its breaking point. And let's be honest, we've been trying to break your palette for years! Joining us for this cinematic smorgasbord is a beloved guest of MONSTER PARTY, who is also one of our most generous benefactors! He's an immensely talented actor, voice artist, producer, podcaster, and entrepreneur who possesses an almost godlike knowledge of pop culture. And if that were not enough, he helped fill your empty shelf space by founding the company BIF BANG POW! TOYS Please welcome back the moody foodie… JASON LENZI! BON APPE-TOMB!!!

Jitin Joshi isn't “just” one of the world's most respected Michelin-star chefs. He's also a multiple-marathon finisher who's raced across several continents and, for his 50th birthday, took on the highest marathon in the world – the Ladakh Marathon.In this conversation we dive into:What it's really like behind the scenes in top kitchens around the worldLong hours, brutal schedules, poor nutrition… and how he turned that aroundHow running his first 10K at 40 led to 21 marathons in 10 yearsThe mindset shift from “no time to train” to making endurance a non-negotiableTraining at sea level in Dubai for a high-altitude race with very little oxygenThe emotional story behind Ladakh, his family, and why this marathon meant so muchHow Jitin uses food, curiosity and stories to create unforgettable experiences for his guests at Revolver in DubaiIf you work long hours, struggle with balance, or think “my job doesn't allow me to train,” this episode will challenge that story in the best way.

The Aussie & Kiwi Film Fest kicks off in Prague tomorrow. A look inside the Brno company that manufactures plaques for Michelin-starred restaurants. A new exhibition in Prague's Planetarium, and a new digital archive of Czech folk songs - Písňovna.

It's Thursday, and that means it's time for our weekly politics review with the Times Picayune/The Advocate's editorial director and columnist, Stephanie Grace. She breaks down the upcoming New Orleans elections for clerk of criminal court and city council.On Tuesday, we observed Veterans Day and those who have served the United States during times of conflict. To continue our observation, we're speaking with a Louisiana native who has served the U.S. in many positions in South Korea, Germany, Washington, D.C. and southeast Louisiana, among others. Lt. Gen. Russel Honoré joins us for more on how to honor veterans, the January 6th attack and the role of the National Guard.It was a moment of joy and pride for the restaurant industry in New Orleans this past week when the Michelin ratings came out, and a number of the Crescent City's eateries were noted, recognized and starred. Emeril's Restaurant won two stars, a surprising number for a debut restaurant. Saint Germain & Zasu both were awarded a single star.Host of Where Ya Eat and reporter on Food and Lifestyle for the Times Picayune/The Advocate, Ian McNulty, joins us for more on these ratings.—Today's episode of Louisiana Considered was hosted by Bob Pavlovich. Our managing producer is Alana Schreiber. We get production support from Garrett Pittman and our assistant producer, Aubry Procell.You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, the NPR App and wherever you get your podcasts. Louisiana Considered wants to hear from you!  Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

From Caribbean flavors that deserve a Michelin star to the top luxury destinations already heating up for 2026 — this episode has it all.If you love food, culture, and staying ahead of travel trends, you'll want to tune in to this week's Luxury Travel News edition of the “You Deserve A Luxury Vacation” podcast.

In just four years, the premium alcohol-free wine French Bloom has become a global luxury brand — sold in 60+ countries, producing 500K bottles in 2024, and on track to double sales in 2025. It also became the first non-alcoholic brand backed by LVMH, signaling a new era for luxury drinks without alcohol.Co-founder Maggie Frerejean-Taittinger, formerly of the Michelin Guide, shares how she turned a personal need into a brand — and made moderation aspirational.

On this episode of the South Carolina Lede for November 11, 2025: we take a hard pivot from news and politics to food and beverage as four South Carolina restaurants were awarded Michelin stars, and several more were given prominent designations in the Michelin Guide; we talk with Hannah Raskin, one of the South's most preeminent voices in the South's food, beverage, and dining culture scene; and more!

Ruth Rogers, Baroness Rogers of Riverside, CBE, is an American and British chef who owns and runs the Michelin-starred Italian restaurant The River Café in Hammersmith, London. Get her cookbook River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant: A Cookbook Anthony Scaramucci is the founder and managing partner of SkyBridge, a global alternative investment firm, and founder and chairman of SALT, a global thought leadership forum and venture studio. He is the host of the podcast Open Book with Anthony Scaramucci. A graduate of Tufts University and Harvard Law School, he lives in Manhasset, Long Island.

“Send us a Hey Now!”We went back racing after an off week last week and it was a return to Brazil for the race at Interlagos.The race weekend was also a sprint weekend so we had extra competitive action at a track we love here on the Dirty Side.The flow will be...1) News & SocialAll the best bits from both the sports news out there as well as what caught our eye on the various social channels2) Brian's Video Vault    https://www.youtube.com/watch?v=uZVCOuONHRU&t=234s. 28 Times Drivers Made Breathtaking Saves! Formula 1 channel. 10 mins. This was fine. Beginning was great, then kinda meh for the end..https://www.youtube.com/watch?v=gerjec5EhmA. Can an F1 Driver play the guitar? Visa Cash App RB F1 Team. Liked this way too much.https://www.youtube.com/watch?v=OznUbl1FTwQ. Lando Norris makes a one-of-a-kind burger at Michelin-starred restaurant | Hilton channel. 11 mins. Way too long. Good idea, but could have been much shorter. Chef has a lot of patience for Lando.https://www.youtube.com/watch?v=tjL2fbHBjuI&pp=0gcJCQMKAYcqIYzv. Can F1 Drivers Guess The Circuit From Just The Steering Wheel? Formula 1 channel. 7 mins. WAY TOO HARD. holy cow this was difficult.3) Brazil GP ReviewPractice, Sprint Qualy, Sprint, Qualy, and raceKing of the Pits vs The PitsPitlane PaulCasino Games updateWDC & WCC updatesFantasy UpdateSupport the showWe would love you to join our Discord server so use this invite link to join us https://discord.gg/XCyemDdzGB To sign up to our newsletter then follow this link https://dirty-side-digest.beehiiv.com/subscribeIf you would like to sign up for the 100 Seconds of DRS then drop us an email stating your time zone to dirtysideofthetrack@gmail.comAlso please like, follow, and share our content on Threads, X, BlueSky, Facebook, & Instagram, links to which can be found on our website.One last call to arms is that if you do listen along and like us then first of all thanks, but secondly could we ask that you leave a review and a 5 star rating - please & thanks!If you would like to help the Dirty Side promote the show then we are now on Buy me a coffee where 100% of anything we get will get pumped into advertising the show https://www.buymeacoffee.com/dirtysideofthetrackDirty Side of the Track is hosted on Buzzsprout https://www.buzzsprout.com/

It's official—Raleigh is a Michelin city! We take you behind the velvet rope of the Michelin Guide American South reveal in Greenville, SC—from the chaos of the leak to the insider buzz you won't find in the press releases. Read: all the drama, surprises and standout stars. Raleigh Is Officially a Michelin CityAll the Buzz, Straight to Your Inbox—FreeMeet Our Sponsors:Timber PizzaVillage TavernAlpha RaleighThe Cocktail ClassicGet the issue to your door! Subscribe Now

Don Baldwin, retired from Michelin, talks about the origins of NACFE, why he put his personal stamp on starting NACFE and the fuel agnostic Challenge Bibendum. He also talks about the importance of passion in your work, the value of bringing unbiased information to decision makers and the need to establish some guiding principles for your life. He comments on his role as a recruiter/interviewer for the Naval Academy and where he thinks the trucking industry is today.

 “What if the secret to a better morning isn't just the coffee you drink, but the stories you share?” In this lively episode of The JB and Sandy Show, JB, Sandy, and Trisha dive into the rituals, revelations, and unexpected adventures that shape their lives. From the surprising rise of mold-free coffee and its impact on JB's health, to the camaraderie of college football fans raising $176,000 for a rival team's barber in need, this episode is packed with heartwarming moments and laugh-out-loud banter.Key Moments & Themes:Coffee Reinvented: JB shares his journey from giving up coffee due to stomach issues to discovering “Danger Coffee,” a mold-free, smoother brew recommended by Trisha. “Life without coffee is not worth living,” JB admits, capturing the passion and nostalgia behind morning routines.[1]Community Kindness: Sandy highlights the generosity of BYU fans supporting Texas Tech's barber, reminding listeners of the power of sports to unite and uplift.[1]Austin's Food Scene: The crew explores Michelin-rated barbecue at Leroy and Lewis, sharing the thrill (and frustration) of chasing the city's best brisket.[1]Giving Back: Trisha introduces Tito's “Turkey Rot”—a spoof race supporting Meals on Wheels, blending humor with heartfelt charity.[1]Car Culture & Curiosity: From classic VW buses to the mysterious world of Tesla RoboTaxis and AI-powered cemetery drives, JB and Sandy spark curiosity about technology's role in everyday life. “Is Elon screwing with you?” Sandy jokes, as the team debates the eerie avatars Teslas display in cemeteries.Memorable Quotes:“Sometimes I go to sleep at night excited because I know when I wake up I get to drink coffee.”“If it's fake, it is so well done. It is so eerie.”“Do us a solid and copy and paste the link to this episode and send it to a friend or two.”[1] Call-to-Action Love what you hear? Subscribe to The JB and Sandy Show, leave a review, and share this episode with friends who need a dose of inspiration, laughter, and local flavor. Your support keeps the stories coming!

In this episode of States of Discovery, we continue our Orlando adventure with a journey through the city's soulful mix of food, art, and local culture. From a MICHELIN-recommended brunch spot to a stroll through Mister Rogers' beloved alma mater, and from Tiffany glass masterpieces to a Filipino fine dining experience, this episode captures the creativity and community that make Orlando truly one-of-a-kind.Join hosts Marisa & Sara as they explore the heart of Orlando and Winter Park through the voices of the people shaping its story—chefs, curators, and community leaders who remind us that the city's magic isn't just found in its theme parks, but in its neighborhoods, kitchens, and art galleries.Featured Stops in Orlando:Se7en Bites (Milk District, Orlando) – Chef Trina Gregory shares her story behind this MICHELIN-recommended spot serving nostalgic Southern comfort food with a modern twist.

SummaryBranden McRill, Detroit-raised restaurateur, operator, and Michelin-star winner, traces a career from dish pits to Alinea and stints with Danny Meyer, Jean-Georges, Alain Ducasse, Marcus Samuelsson, and more, before cofounding acclaimed NYC spots Pearl & Ash and Rebelle (earning a Michelin star within months). He then expanded to Philadelphia, while recently relocating home to Michigan. He shares a philosophy that rejects “balance” in favor of riding life's waves, embracing calm and chaos, paired with risk tolerance and a bias for action. McRill argues hospitality pros are innate givers who deserve tools that free them to be present with guests; that's the promise of 5-out, his forecasting and automation platform that continuously re-forecasts sales, labor, and product needs (and can close the loop on purchasing and prep), augmenting, not replacing, human judgment, especially on messy, human scheduling. He sees adoption accelerating as AI gets embedded in existing systems.  Waves, not balance: McRill manages life and work by accepting cycles of calm and intensity and staying steady through both. Risk forward: He credits outsized wins to taking big swings, and not letting fear of others' opinions block action. From Alinea to Michelin: Early exposure to elite kitchens set standards that shaped Pearl & Ash and Rebelle, which earned a Michelin star just months after opening. Hospitality first: The joy is creating experiences that “wash over” guests; tech should buy back time for that human work. Tech as a new teammate: AI in restaurants does the jobs most shops aren't doing (analysis, forecasting), rather than replacing core human roles. What 5-out does: Pulls POS, weather (historic + forward), traffic, and local events to forecast revenue by hour; converts that into labor budgets, item-level sales, purchasing, and automated prep lists. Closed loop optionality: 5-out can auto-send POs and prep, or let teams review/override—human in the loop where it matters. Re-forecasting nightly: Like a stock ticker, the plan updates every day so operators always see the best available signal. Why some don't adopt: Cost, another login, and rollout friction - hence faster traction with multi-unit groups that have champions. Future = partnerships: Mass adoption for independents will come as AI embeds inside familiar tools; best results will come from specialized apps working together (e.g., Schedulefly + 5-out).

In this Careers and the Business of Law | Pre-TLTF Series episode, David Cowen sits down with James Ding, CEO and Co-Founder of DraftWise and former Palantir engineering lead, to explore how data, accountability, and forward-deployed engineering are reshaping the business of law. From mobilizing firm knowledge to the philosophical lessons behind "Stillness is the Key," James shares a rare blend of technical insight and human wisdom ahead of the TLTF Summit in Austin. Key Topics Covered: How DraftWise turns legal data into actionable intelligence through digital twins of firm knowledge. The difference between a consultant and a forward-deployed engineer and why accountability is the real differentiator. Lessons from Palantir's customer-first model and how it inspired a new standard in legal AI. Why TLTF feels like a Michelin-star experience - a curated mix of funders, founders, and innovators. How cross-generational collaboration is driving innovation across law and tech. What James is reading and how "Stillness is the Key" informs his leadership philosophy. Why focus is more valuable than information in the age of AI abundance.

The Real Measure of Culinary Leadership: When Cooks Choose You Over MoneyIn a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence. From Michelin-starred kitchens in France to high-volume hotel operations across continents, Chef Franck has built his reputation not on ego or spectacle, but on the unglamorous fundamentals that actually matter—discipline, mentorship, and the long view of leadershipJoin the Chef Life Brigade Member Community by clicking hereIn this episode of Chef Life Radio, I sit down with a chef who's witnessed the evolution of our industry from the inside out, and more importantly, has evolved with it. We explore the challenging transition from being a technically excellent cook to becoming a leader worth following, and why the hardest lesson in leadership might be learning when to stay silent.From Perfectionist to People DeveloperChef Franck opens up about his early days in France, where the pursuit of Michelin stars shaped his understanding of excellence:How the relentless standards of fine dining created both his greatest strengths and biggest blind spotsThe moment he realized technical skill alone wouldn't make him a successful leaderWhy his first attempts at management nearly drove away the very people he needed mostThe Validation That Really MattersWe discuss what true success looks like in culinary leadership:Why the best chefs measure their worth by who follows them, not who applauds themThe profound moment when team members choose growth over money to stay with your visionHow retention became his unexpected competitive advantage in an industry plagued by turnover"I realized very quickly that everyone has a good reason to be in this. Everyone has their own journey and it is up to you to get to know their journey, where they're headed."The Craft of Building OthersChef Franck shares his philosophy on what it means to be in service:How he shifted from seeing cooking as his craft to viewing mentorship as his true art formThe responsibility that comes with the power to shape someone's anniversary dinner—or their entire careerWhy making yourself obsolete is actually the highest form of culinary leadershipLessons from the Marathon MindsetIn our conversation, we explore:How to balance the creative passion of menu development with the patient work of people developmentWhy some of his greatest teachers were the chefs he didn't want to emulateThe difference between being ready for leadership and being willing to step into itThis episode offers a refreshing perspective on what it means to build a culinary career that extends beyond the kitchen. Whether you're struggling with the transition from cook to leader, or you're an experienced chef looking to deepen your impact, Chef Franck's insights provide a roadmap for creating the kind of legacy that outlasts any menu or review.Ready to discover what sustained excellence looks like when nobody's watching? This conversation will challenge your assumptions about success and inspire you to lead from a place of genuine service.Join the Crew & Support The Show @Join the Crew & Support The Show Stay Tall & Frosty and Remember to Lead from the Heart,AdamLinks In The ShowChef...

What happens when a world-class chef learns that success doesn't taste like he imagined?David Chang—the culinary force behind Momofuku and author of Eat a Peach—joins Guy Kawasaki to talk about ambition, burnout, scaling the unscalable, and learning to trade Michelin stars for family time. From plumbing disasters to poetic revelations, Chang opens up about the messy, beautiful art of creating something worth tasting.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.Subscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TV personality and Bachelor in Paradise alum Wells Adams joins Jaymee to talk about his new Food Network role hosting Sweet Empire: Winter Wars, where sugar, teamwork, and big personalities collide. He shares how his radio roots shaped his hosting style, the lessons he's learned from judges Jacques Torres and Yolanda Gampp, and why dessert competitions might just have more drama than dating. Wells also opens up about life with wife Sarah Hyland, the tacos that sparked their romance, and his newfound love of all things sweet, from Michelin-level desserts to his mom's “nuclear dip.” Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Wells Adams on Instagram: HERE Learn More about Sweet Empire: HERE Hosted on Acast. See acast.com/privacy for more information.