Podcasts about Michelin

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

Is there only one way to experience the authentic Vietnam?For years, travellers have been told that the "real" Vietnam exists somewhere beyond the tourist trail — hidden in remote villages, mountain passes and places untouched by mass tourism. But is that still true today?And perhaps more importantly, is Vietnam now so much more than the familiar images of conical hats, rice fields and water buffaloes that first captured our imagination?In this episode of What About Vietnam, I explore the idea that authentic travel isn't necessarily about how far off-grid you go, but how deeply you connect with the places, people and experiences that matter to you.With social media constantly showcasing hidden villages, remote mountain passes and lesser-known destinations, it's easy to feel that popular places like Hanoi, Ha Long Bay, Hoi An or Ho Chi Minh City are somehow less worthy of your time. But is that really true?Drawing on my own travels throughout Vietnam, including experiences in places such as Dalat, Phong Nha and Mu Cang Chai, I explore the reality behind the idea that authentic travel only happens beyond the tourist trail. We discuss the pros and cons of venturing further afield, the practical challenges that can come with it, and why some travellers return feeling more exhausted than enriched.Kerry stresses that travelers should not feel pressured to conform to a specific narrative of what an authentic experience should look like. Whether it's enjoying a Michelin-starred meal, participating in a cooking class, or relaxing at a wellness retreat, all these experiences contribute to a broader understanding of the Vietnam of today!This episode isn't about choosing one style of travel over another. It's about giving yourself permission to travel Vietnam in a way that suits your interests, comfort level, budget and goals.You'll discover:00:01:18 - The Concept of "Real Vietnam"00:06:10 - Authenticity and Social Media Influence00:07:04 - Evaluating Off-Grid Travel Experiences00:08:19 - Wellness Retreats and Authenticity00:11:08 - Planning and Logistics of Vietnam Travel00:12:13 - Avoiding Travel Pressure and Discomfort00:13:38 - Travel Advice for Families and Elderly00:14:54 - Embracing Modern and Traditional Vietnam In all my years of travel in this country and others, choosing what you want is more important than collecting bragging rights for Instagram, after all, it's your money, time and joy that counts the most.I'd love to hear your thoughts. Have you ever felt pressure to travel beyond your comfort zone simply because you think everyone else seems to be doing it? Follow on your favourite pod channel, email directly to whataboutvietnam@gmail.com Keep abreast of news on our social pages on FB, IG,LinkedIn and TikTokLet me design your #customised #private tour of Vietnam  - See our Travel ServicesDo you need a #Dental Procedure?  Why not find out what's possible through our Dental and #Cosmetic Medical partner Worldwide Beauty Hospital. Mention #whataboutvietnam to receive 5% discount at Worldwide Beauty Hospital 

El Califa de León is a family-run Mexico City taqueria that's been in business for over half a century. It was opened by butcher Juan Hernández González in 1968, who created the now-legendary gaonera tenderloin taco. In 2024, it became the first-ever taqueria to receive a Michelin star, sparking a global surge of recognition that has paved the way for expansion outside of Mexico, led by the new generation. Today on the show, José Andrés Hernández stopped by the studio to talk about being the CEO of El Califa de León's US-based operating company Authentic Taco Holdings and bringing the family business to New York City and beyond.  Also on the show, Clayton jumps in with Matt for Three Things to discuss what's exciting us in the world of food and culture. We discuss: An exciting new restaurant is opening in the Hudson Valley, Andiamo, from chef Ciarán McGoldrick. Also: It's Colson Whitehead season and we re-read the incredible Sag Harbor, with a shoutout to Bellvale Farms ice cream. Lastly, check out our recent episode traveling with Whole Foods buyers to Spain. It's a good one. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠   Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we sit down with Chef Stephen Sandoval for a globetrotting whirlwind tour through a career that spans McDonald's franchises in Southern California, Michelin-starred kitchens in the Bay Area, wood-fire cooking in Argentina, classical Mexican cuisine in Mexico City, and some of Chicago's most celebrated restaurants. Stephen is a tour de force who's worked alongside the likes of Rick Bayless, Stuart Brioza, and Albert Adrià, and his newest restaurant, Trino, is a deeply personal steakhouse concept inspired by Northern Mexico, Spain, Argentina, and the classic Chicago dining tradition. He joins us to talk through mastering seven different live-fire cooking techniques in Mendoza, the philosophy behind Baja Med cuisine, staging and cooking across three continents, and the long, winding road toward opening his dream restaurant concept, Entre Sueños -- and so much more.

Chef Anthony Jones joins The Exclusive following his elimination from Top Chef Season 23 to reflect on his journey, the rabbit challenge that sent him home, and the judges' critiques that he still questions. The chef opens up about why he found the "disjointed" criticism of his Michelin-inspired plating "odd," weighs in on fellow contestant Sieger's decision to push back at Judges' Table, and shares his thoughts on some of the season's most controversial challenges. Anthony also discusses the shrinking margin for error as the competition progressed, the advice he received from former Top Chef winner Tristen Epps before filming, and whether he'd return if Top Chef called him back for another shot at the title.

Andy Kadin, founder of Bub and Grandma's, joins The LA Food Podcast for a deep dive into one of the most beloved bakeries in Los Angeles. If you've eaten at restaurants across LA, from Michelin-starred dining rooms to neighborhood sandwich shops, there's a good chance you've had Bub and Grandma's bread on the table.In this episode, Andy tells the story of how a home bread operation grew into a wholesale bakery supplying hundreds of LA restaurants, what makes Bub and Grandma's such a force in the city's bread scene, and how obsession, craft, and consistency helped build one of LA's most recognizable food brands. We also talk about opening the Bub and Grandma's restaurant in Glassell Park, expanding into a second restaurant, and the very real dangers of getting into the pizza business.--Help Luca run the NYC marathon! Donate to Soccer Without Borders on Luca's page, here. $1, $5, $10 - anything helps!

The BOB & TOM Show — May 28, 20266:00 Hour 6:00 — “I Love Summer” discussion with Heywood 6:04 — Tom discusses not letting a toe problem stop him from wearing his favorite shoes 6:11 — Kristi spotted license plate “GNP9” 6:30 — Letter: Listener mows the lawn while looking at the Mississippi River and jokes about not being a communist 6:31 — Letter: Listener met a woman retired from an elevator company 6:32 — Letter: King Crimson fan story involving Robert Phipps 6:35 — Letter: Listener loved “All Creatures Great and Small” 6:36 — Kristi asks Tom if his toad passed away 6:37 — Letter: Listener saw a giant snapping turtle in the driveway 6:47 — Letter: Listener is a fan of “Mr. Roboto” 6:48 — Letter about children ages 6–7 moving around constantly 6:50 — Letter: Everyone chewed pencils in school 6:50 — Letter: Listener used to bite the window pane at home 6:53 — Letter: Elevator company headquarters is only one story tall 7:03 — “She's Come Undone” by The Guess Who 7:05 — Kristi joke segment 7:07 — Discussion about a Bigfoot conference in Florida 7:13 — Josh shares a bar joke 7:27 — Discussion about the Harry Hole movie series 7:29 — “Squonk” by Genesis 7:33 — Sports segment 7:38 — Discussion about the Fouke Monster and Bigfoot 7:50 — Pat talks about having spinal fusion surgery 7:51 — Pat performs song about a nerve block wearing off 7:54 — Pat discusses having his elbow rebuilt in 2008 8:03 — Jess joins the studio 8:03 — During the break, Kristi notices the refrigerator door was left open in the green room 8:04 — Jess says nearly all the creamers, dairy and non-dairy, were used in one day 8:07 — Chick asks Tom if he has ever used the kitchen sink instead of the bathroom 8:10 — Discussion about FIFA ticket prices ranging from $1,000 to $12,000 8:24 — Chick and Tom argue about soccer 8:28 — Driver removes a road-closed barrier and drives into fresh concrete 8:30 — 11,000 pounds of Kit Kat bars spill on a highway 8:32 — Tom says he has never eaten a Snickers bar 8:34 — Candy bar discussion 8:35 — Jess tells Tom he is getting on her nerves 8:50 — Today in History segment 8:54 — Michelin restaurant discussion 9:05 — Al Jackson joins via Zoom for camera discussion 9:14 — Al says he puts toothpaste directly on the brush 9:29 — Kristi says she has never used a sink instead of the bathroom 9:30 — Jess says she has 9:30 — Letter: Listener shares grandfather's final joke about trying to use the sink while dishes were piled up 9:32 — Tom tells a story about showering with an adult woman with red hair 9:35 — Fast food mascot discussion; Tom ranks Colonel Sanders as the #2 mascot 9:50 — Farmer thought an email about his sheep was a scam 9:53 — Discussion about Hugh Jackman not returning 7:00 Hour8:00 Hour9:00 Hour Learn more about your ad choices. Visit podcastchoices.com/adchoices

Do you ever stare at a beautiful product and wonder what stories are hidden behind its journey?The culinary poetry of the HexClad brand products begins with a hypnotizing hexagonal pattern with an intricate layer that looks like a futuristic industrial honeycomb. The brand's hallmark design isn't just for style points but is the result of countless refinements, merging non-stick convenience with the resilience of stainless steel.How the AI Bubble Ate Y Combinator | Inc. ExplainsThe cool, polished handle reassures with its promise of quality craftsmanship. Lifting the pan, the perfectly balanced weight is designed for capable culinary precision from the likes of anyone with a basic desire to cook, all the way up to chefs with Michelin stars.Daniel Winer designed the pan to cook the perfect steak, pasta or whatever dish today, tomorrow, and decades from now- and he stands by it with a lifetime guarantee. Support the show

Comenzaremos la primera parte del programa hablando de los cargos que enfrenta Raúl Castro en medio de la creciente tensión entre Estados Unidos y Cuba; y de un nuevo acuerdo de comercio entre México y la Unión Europea. Hablaremos también de un estudio que investiga la ingeniería antisísmica de la Gran Pirámide de Guiza; y por último, de la taquería El Califa de León de la Ciudad de México, que ha perdido su estrella Michelin.    La segunda parte del programa estará dedicada a la lengua y cultura de América Latina. En el diálogo gramatical ilustraremos ejemplos de The Pronominal Verbs - Verbs of emotions and feelings mientras conversamos sobre la Ciudad Colonial de Santo Domingo en República Dominicana. Cerraremos la emisión explorando el uso de la frase Hogar, dulce hogar. En este segmento hablaremos de los prociónidos, un grupo de animales exclusivos al continente de América. - Estados Unidos presenta cargos contra Raúl Castro - México y la Unión Europea expanden sus relaciones comerciales - La Gran Pirámide de Guiza y sus secretos para soportar terremotos - Taquería mexicana pierde su estrella Michelin - Recorriendo las calles más antiguas del Nuevo Mundo - De mapaches, coatíes y otros primos americanos

Send us Fan MailIn this inspiring episode, we step inside the soulful world of Cariño, Uptown Chicago's acclaimed Latin American culinary sanctuary to explore what happens when radical ambition is built upon a foundation of mutual care.While visionary Chef and Owner Norman Fenton provides the brilliant culinary canvas—celebrating everything from contemporary Mexican cuisine to ancestral heirloom corn with the upcoming Molino Los Hermanos expansion directly next door to his MICHELIN starred restaurant; the true heartbeat of the restaurant lies in its firm culture of support. Cariño - translating directly to affection, serves as a powerful reminder that no task is too large and no vision is too bold when a team stands shoulder-to-shoulder. It is within this nurturing ecosystem, stripped of traditional industry ego, that true creative exploration is allowed to flourish and redefine the modern hospitality landscape.Central to this creative evolution is the inspiring work of Beverage Director Raymond Medina, whose personal journey of discovery and expression takes center stage in our conversation. Raymond opens up about his robust path of craft development, revealing how the restaurant's supportive environment empowered him to design a beverage program that seamlessly mirrors the complexity of Cariño's multi course tasting menu. From pushing the boundaries of traditional spirits to curating a highly inventive, deeply thoughtful zero-proof mocktail pairing program, Raymond's sensory storytelling honors heritage and inspiration in every curation while also empowering curiosity.His continuous exploration proves that when an individual is fiercely backed by their community, they can transform a beverage program into an elevated art form, illustrating that true mastery is born from curiosity and an unwavering safety net of team solidarity. This episode reminds us what is possible when we stand alongside one another to create something special - collectively. We love this episode and it proves that the journey of hospitality isn't linear and you never know where you will end - but the reality is, you will land exactly where you need to be. We'll see you out there. - The T o S Crew Need to catch up? Subscribe to our YouTube Channel here and show us some love on the reviews - wherever you get your podcasts. It matters and so do you. 

In this inspiring episode, we sit down with Michelin-starred Chef Cal Byerley, co-founder of Northumberland's acclaimed Restaurant Pine. While Cal is widely celebrated for his groundbreaking sustainability practices and hyper-local culinary vision, this conversation dives into a massive passion project outside his own kitchen: creating a thriving charity festival that is focused on cancer research.We explore the beautiful ripple effect of this collective mission.https://www.instagram.com/haveyoueatenyetpodcast/?hl=enhttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg

Passion and drive helped Rishi Naleendra achieve initial culinary success, but it was only when he learnt to trust his team and change himself that his restaurant climbed to the next level –Michelin recognition. In this episode of the INSEAD Knowledge Podcast, Professors Michael Jarrett and Andy Yap chat with Sri Lankan restaurateur Naleendra.Growing up in war-torn Sri Lanka, he went from a childhood dream to be a pilot to becoming the chef and owner behind noted Singapore restaurants Kotuwa and Cloudstreet.Naleendra recounts his bold decision to close down a successful bistro that had already achieved one Michelin star and how his singular vision won buy-in from an experienced team and demanding investors. Yet his passion and high standards had a negative side: high turnover and burnout of staff and a team culture built on fear rather than ownership.It was only when Covid-19 struck that he was forced to stop and reflect. An intervention by a trusted colleague made him confront an uncomfortable reality and come to realise that he needed to change both as a leader and a person. It was only by trusting those around him and creating the conditions for others to perform that he could ever hope to achieve two Michelin stars. A new-found leadership maturity helped him tackle the transition from running a small “mom and pop” business to leading a professional organisation. He now acts as the bridge between investors, creative talent and operational teams, and has to find ways to manage expectations and emotions on all sides.For Naleendra, the mark of a good leader ultimately comes down to one unglamorous word: practice. Not talent, title nor experience – but practice. The soft skills needed to speak honestly to investors, inspire loyalty in your team and hold your nerves under pressure are all habits that are built over time.His advice for the next generation: Don't wait for the position before you start behaving like a leader. Train for the role before anyone hands it to you, stay curious and never become too important to learn from the person next to you. Read the INSEAD Knowledge article.Explore more INSEAD Knowledge Podcasts.

As one of the winners of the infamous 1976 Judgement of Paris, Chateau Montelena has a rich history to be proud of. To optimize that legacy, Montelena's President and Winemaker Matt Crafton has been embarking on more of a luxury strategy for the brand, reducing grocery and chain presence and working towards pricing growth over volume. With the 50th anniversary of the Judgement in Paris and the wine market in extreme flux, Montelena is doubling down on the values that made it victorious. Detailed Show Notes: Matt's background: wine production for 23 years, Economics degree, started at Montelena in 2008Chateau Montelena overviewFounded 1882 in Calistoga, NapaShut down during Prohibition, resurrected in 1972 by Barrett familyFamous for 1973 Chardonnay which won the 1976 Judgement of Paris tasting (50th anniversary in 2026)Mostly produces Cabernet Sauvignon and ChardonnayProduces ~35k cases/yearMajority of $ DTC, volume is wholesaleExport not big, focus of growth last 2-3 yearsA full-time sales team not viable, so moved to partnership with Wilson Daniels as national sales agent beginning Jan 2026Has a Director of National SalesDistributes to all 50 statesTraditionally skewed off-premise, moving more to on-premise; old agency went a lot of chain retailKPIs from 30-40% on-premise to 60-70% on-premise; get out of grocery and be allocated in chain retailWants to use wholesale to build status, get in the right accounts (not necessarily 3 Michelin star restaurants - they don't move many bottles)Found retail accounts not holding price which would make restaurants and DTC members not buy the winesJudgement of Paris story usageUse social media to get the story to end consumersDavid over Goliath story resonates with peopleNeed to discuss how Montelena still upkeeps the principles and values that led to the winKeeping the story fresh requires mapping today's actions (e.g. - large replant underway) to the original values (e.g. - curiosity, taking risk)Wine critic influence has waned over last 15-20 years, but scores still have a big impact to certain types of buyersImportant to understand the ripple effects of wholesale decisionsTools to navigate wholesale - pricing, mapping market allocations to market potentialManaging distributors - need to build direct relationships, get people out to the winery to see and feel the brandRelationships critical to navigating a challenging wine marketGoal is to grow through price, not volume Hosted on Acast. See acast.com/privacy for more information.

What's actually in your food, and who's protecting the companies that put it there?I sit down with Johanna Hellrigl, chef, restaurateur, board member of the Environmental Working Group, and founder of Ama, the mission-driven Northern Italian restaurant four blocks from the US Capitol, to talk about what's really happening in our food system, why your cookware matters as much as your ingredients, and how a woman who grew up in a Michelin-quality kitchen ended up fighting pesticide immunity bills and plastic migration in the same breath.This conversation goes deeper than clean eating. Johanna walks through the specific decisions she makes every day, from the containers in her kitchen to the farms that grow her tomatoes, and explains why the real model for healthy eating has been sitting in Italian kitchens for centuries. She is building a case study that nourishing food, done with integrity, can also be a viable business. If you have ever felt overwhelmed by the food system or paralyzed by conflicting information, this episode gives you a clear-headed, practical place to start.What we explore:- How heat, fat, acid, and time create the conditions for plastic and chemicals to migrate directly into your food.- Why 99% of food chemicals enter the US supply through a regulatory loophole that bypasses proper safety review.- What rebuilding your gut microbiome actually requires, and why what happens in your gut controls far more than most people realize.- How Johanna runs a restaurant rooted in love without sacrificing standards, consistency, or accountability.- Why voting with your dollars and contacting your representatives are two of the most direct actions you can take right now.About Johanna Hellrigl:Johanna Hellrigl is a chef, restaurateur, and culinary advocate redefining what restaurants can stand for. She is the chef-owner of Ama, an award-winning Northern Italian restaurant in Washington, DC, named a James Beard Foundation semifinalist for Best Chef Mid-Atlantic in 2026 and recognized by Gambero Rosso for authenticity. Before opening Ama, she spent years in international democracy-building work across 61 countries, an experience that deepened her belief that food is one of the most powerful tools for connection and change. She sits on the board of the Environmental Working Group and works with the Plastic Pollution Coalition, bringing the same rigor she applies in her kitchen to the fight for a safer, more transparent food system.Connect with Johanna Hellrigl:Instagram (Chef Johanna): https://www.instagram.com/chefjohannahellrigl/Instagram (Ama Restaurant): https://www.instagram.com/amarestaurant.bar/Website: https://amarestaurant.barTimestamps00:00 Intro01:00 Growing Up in a Michelin Kitchen05:08 How 61 Countries Brought Her Back to Food08:00 Reclaiming the Family Meal13:17 Pesticide Loopholes and Who Pays the Price20:12 Finding Common Ground on Food Policy29:00 Plastic, Cookware, and Cutting Board Basics37:40 Meal Prep That Actually Works43:40 Why She Opened Ama56:23 Love, Standards, and Consistency in the Kitchen01:01:06 What's Really Inside a Plate of Pasta01:08:33 Healing the Gut After Antibiotic Overload01:15:39 EWG, Plastic Pollution Coalition, and How to Get Loud–This episode is sponsored by:RITUAL: So sit back and raise a glass to your new evening Ritual with Magnesium+. Save 25% on your first month at Ritual.com/GABBY. That's Ritual.com/GABBY for 25% off your first month.ANNMARIE: Visit https://www.annmariegianni.com/ and use code Gabby for 20% off.–The Gabby Reece ShowThis is where I have real conversations with the people I find most worth listening to: scientists, athletes, coaches, parents, and thinkers who are doing the hard work of building a life that holds up over time. No hacks. No quick fixes. Just honest, practical conversations about performance, longevity, relationships, and what it actually takes to show up well at every age.If you are here, you probably already know that health is not a destination. It is how you live. I am glad you are along for it.Connect with Gabby Reece:Instagram: https://www.instagram.com/gabbyreece/TikTok: https://www.tiktok.com/@gabbyreeceofficialWebsite: https://gabriellereece.comPlease note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

She beat Bobby Flay with her Abuela's Arroz con Pollo. She trained under Wolfgang Puck, Thomas Keller, and José Andrés. She was a Hell's Kitchen finalist. And then she walked away from all of it to build a career entirely on her own terms.Chef Mia Castro is a Puerto Rican chef, cookbook author, food influencer, and TV personality, and her debut cookbook, Cocina Puerto Rico: Recipes from My Abuela's Kitchen to Yours, is already making waves. We're sitting down to talk about her full journey: from her Abuela's kitchen in San Juan to elite restaurant kitchens across Vegas, Miami, and New York, to the 6-year road it took to get this book published.We're talking about first-gen pressure, being the only woman in the room, hiding your identity to fit in, COVID FaceTime calls that accidentally created a cookbook, building a personal brand as a chef, what success actually looks like when you stop chasing the dream someone else gave you — and the dish that beat Bobby Flay.This one hit close to home for me. You know I started my whole digital career as a Puerto Rican food blogger. Having Chef Mia in this conversation was a full circle moment.WE GET INTO:00:01 — Intro + Chef Mia Castro00:50 — What makes Puerto Rican cuisine one of a kind01:57 — The responsibility of writing Cocina Puerto Rico03:32 — What Abuela taught her that had nothing to do with food04:26 — Growing up in la cocina (homework could wait)07:21 — First-gen pressure and choosing passion over the "safe" path08:06 — Starting as a prep cook: the real culinary hustle10:27 — Being the only woman in elite kitchens13:07 — Feeling pressure to hide her Boricua identity in professional spaces14:51 — Reclaiming Puerto Rican food — all the way to fine dining16:25 — Leaving restaurants and carving her own lane18:46 — How COVID + FaceTime with Abuela created Cocina Puerto Rico22:16 — Beating Bobby Flay with Abuela's Arroz con Pollo26:30 — Modernizing recipes for the diaspora without losing the soul29:02 — The 6-year battle to get a Puerto Rican cookbook published32:39 — The recipe that made her emotional: las cremitas34:42 — Shooting the entire book at Abuela's house in PR36:27 — Personal branding advice: treat it like a portfolio37:54 — There is no luck. There is only preparation.40:16 — Behind the scenes of Hell's Kitchen + Chopped43:27 — Success redefined: from Michelin star dreams to time freedom47:49 — The legacy she hopes Cocina Puerto Rico leaves49:06 — The first dish to make from the book (and why it beat Bobby Flay)52:37 — Where to find Chef Mia53:00 — OutroKEY TAKEAWAYSStaying humble and open to learning, at any age, is what keeps you from going stale. Abuela is still asking Mia how to cook things at 90. That's the growth mindset right there.You don't have to hide where you come from to belong in elite spaces. Mia spent years feeling like she had to stifle the Puerto Rican to fit in — and her biggest wins came when she stopped doing that.There is no such thing as luck. There is opportunity combined with preparation. Build the portfolio, show up consistently, and be ready when the call comes.Pivoting is not failing. Walking away from restaurants was not giving up. It was choosing to build a version of success that actually fit her life.Time is the real flex. Making money is cool. Having the freedom to spend it the way you want? That's the whole point.Getting a book published as a Latina author is NOT a straightforward process. It took Mia 6 years, a writing coach, months to find an agent, and two more years from contract to shelf. Know the process before you romanticize it.Consistency is the brand strategy. Not viral moments. Not follower counts. Showing up so that when the opportunity finds you, you're already prepared.CONNECT WITH MIA:Instagram Website Buy Cocina Puerto RicoTAKE THE NEXT STEP:Yo Quiero Dinero Private MembershipRead my book, Financially Lit!Leave me a voicemailThis episode of Yo Quiero Dinero was produced by Heart Centered Podcasting. Hosted on Acast. See acast.com/privacy for more information.

We've wanted to have this week's guest on since we started the podcast. Andrew Zimmerman is one of Chicago's most respected chefs -- a five-time James Beard finalist and the chef behind Sepia's remarkable 15-year Michelin star run. In a special episode, we hosted the Gratuity Round live during a dinner at the Stock headquarters featuring Andrew and Jonathan Zaragoza before sitting down with Andrew a few days later to talk about his journey from New Jersey kitchens and punk bands to becoming one of the defining culinary voices in Chicago. This week, we talk: American cuisine and cultural influence, the realities of consistency at the Michelin level, wild restaurant stories involving retirement homes and alleged mobsters, and why hospitality is ultimately about building something worth coming back to -- and so much more.

Associate Producer & host Jillian Parks reports from Hot Springs Arkansas for an exploration of Kollective Coffee & Tea, followed by a visit with Sascia Marchesi. He's the Michelin star chef at J&S Italian Villa diner.

Philly sports fans know Taryn Hatcher for her sideline reporting and coverage of the Eagles, Phillies, Flyers AND Sixers. But what you might not know is that she's a serious foodie. Between games and broadcasts, she's snacking on everything from nostalgic South Jersey panzerotti to Michelin-level tasting menus. Along with all her food recs, Taryn's stories from the sidelines are peak "only in Philly" moments that are worth the listen!  (00:00) Dave will be back next week! (05:57) Taryn Hatcher talks World Cup and Phillies play-by-play (12:39) Whatcha Been Eatin': dim sum, NJ Italian, and Marisa's new favorite veggie burger (20:52) This spot deserves a Michelin star  (33:16) When does America's 250th actually start? (41:55) Food Firsts in Philly (55:04) The Sauce: a cult fave closes, and a pop-up gets a permanent home And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: 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. Connect with us on Instagram, and share your eating adventures by tagging us in your posts so we can talk about them on air.

Urmărește podcastul numărul 283 de pe Acasă la Măruță, unde Cătălin Măruță îl are ca invitat pe Chef Richard Abou Zaki.#catalinmaruta #podcast #ChefRichard

Marc Sanderson is the founder and CEO of INNERGY, but he didn't start as a software founder. After earning his MBA and searching for a company to buy, he and partner Walter Wilkie acquired a small architectural woodworking business in Minnesota in 1997. Running that business revealed a deep operational problem: there was no software built for how custom woodworking shops actually operated. So Marc built his own. That internal tool eventually became Innergy, a vertical SaaS ERP platform for architectural woodworking and high-end residential millwork businesses. Today, Innergy handles everything from CRM and estimating to project management, engineering, fabrication, and field installation. In 2025, the company reached roughly $25M in revenue, is growing more than 50% annually, and expects to approach $40M in 2026. After bootstrapping growth for years using profits from the original woodworking business, Marc sold 51% of Innergy to growth equity firm MainSail Partners in 2025 for more than $40M, while remaining CEO. In this episode, he shares practical lessons about vertical SaaS, customer intimacy, onboarding complex ERP systems, finding the right growth equity partner, and why strategy still matters more than AI. Key Takeaways Deep Domain — Marc built software from firsthand pain inside his own woodworking business, not from an outside startup idea. Education Matters — INNERGY advantage isn't only software. Customer education and operational thinking drive adoption and retention. Growth Equity Fit — Marc rejected investment several times before choosing a partner that could help scale—not just provide cash. Meet Customers — ERP success came from meeting customers where they are instead of forcing "best practices" immediately. Customer Intimacy — INNERGY's onboarding, benchmarking, and peer learning approach helped create ~95% retention. Quote from Marc Sanderson, Founder and CEO of INNERGY "AI is just a tool. I see organizations creating a chief AI officer. I don't have a chief Outlook officer. I don't have a chief Internet officer. I don't have a chief Web officer. It's just a tool at the end of the day." "Just because you can cook rice infinitely at no cost doesn't make you a Michelin star restaurant. It's all the other aspects of these integrated activities that make you who you are. And at the end of the day, as long as we are creating value for our customer, they will continue to write a check to us." "A lot of the AI efforts that are going on across the industry is focused on cost reduction, expense reduction internal to the software firm. Great. That helps us get to a breakeven or beyond. It helps with the rule of 40. However, it does not create more intimacy with the customer." Links Marc Sanderson on LinkedIn INNERGY on LinkedIn INNERGY website MainSail Partners website Podcast Sponsor – Full Scale This podcast is sponsored by Full Scale, one of the fastest-growing software development companies in any region. Full Scale vets, employs, and supports over 300 professional developers, designers, and testers in the Philippines who can augment and extend your core dev team. Learn more at fullscale.io. The Practical Founders Podcast Tune into the Practical Founders Podcast for weekly in-depth interviews with founders who have built valuable software companies without big funding. Subscribe to the Practical Founders Podcast using your favorite podcast app or view on our YouTube channel. Get the weekly Practical Founders newsletter and podcast updates at practicalfounders.com. Practical Founders CEO Peer Groups Be part of a committed and confidential group of practical founders creating valuable software companies without big VC funding.  A Practical Founders Peer Group is a committed and confidential group of founders/CEOs who want to help you succeed on your terms. Each Practical Founders Peer Group is personally curated and moderated by Greg Head.

Evan LeRoy is the co-owner and pitmaster of LeRoy and Lewis Barbecue in Austin, Texas. A Michelin star recipient in the MICHELIN Guide Texas 2024, number two on Texas Monthly's Top 50 BBQ Joints in 2025, and 2025 James Beard Award Semifinalist for Best Chef Texas, LeRoy has spent nearly a decade redefining Texas barbecue through whole-animal butchery, locally sourced meats, and a cooking philosophy that refuses to treat barbecue as a fixed menu. His debut cookbook, New School Barbecue: Recipes for Next-Level Smoking and Grilling from Austin's LeRoy and Lewis, co-authored with Paula Forbes, is out May 12, 2026.In this episode, he gets direct about the one thing most chefs with new recognition do not want to admit: the star changed everything, and not all of it in ways that are easy to manage.What earning and retaining a Michelin star actually does to a barbecue operation in terms of volume, scrutiny, and internal pressureWhy Texas barbecue's dominance as the national formula is creating a copycat monoculture that is hurting the genreThe complete brisket process from trimming for airflow to Dalmatian rub ratios, wood selection, wrapping decisions, and the overnight heated restAndré Natera and Evan LeRoy cover the ways success can quietly destabilize priorities, how portioning precision and pricing realities shift under heightened expectations, and the three-year process behind translating LeRoy and Lewis's restaurant technique into nearly 100 home-cook-friendly recipes for the cookbook. The episode closes with how LeRoy steps away from the pressure and what he is watching in the broader BBQ landscape.New School Barbecue is available wherever books are sold, out May 12, 2026.This episode is sponsored by Rational USA. Learn more at https://rationalusa.comGuestEvan LeRoy on Instagram → https://www.instagram.com/evanleroybbq/Standard Links BlockLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

The idea of food and wine pairing is elusive at best. If you gave five Sommeliers the same dish and a host of wines to pair with the dish, you could very easily get five different suggestions. I know for me, when I pair wine and food, my first ideas usually don't work. Enter Dr. Peter Klosse and his research.   If you've ever stared at a wine list or picked up a tasting note and thought, "There's got to be a better way to make sense of all this," then this episode of Wine Talks is for you. Paul K sits down with Peter Klosse, the Dutch chef and flavor scientist who's shaking the very foundation of how we talk about taste. What unfolds is an insightful, casual, and story-rich conversation that bridges the wide and sometimes intimidating gap between what we like to eat and drink—and why we like it in the first place. Peter, who founded the Academy of Gastronomy and has worked with everyone from Michelin-star restaurants to academic researchers, brings forward the argument that taste doesn't have to be mysterious or completely subjective. He outlines how measurable factors—molecules, acidity, and something he elegantly calls "mouthfeel"—can, and should, inform how we approach both food and wine. Gone are the days of rigid regional traditions and cryptic sommelier speak. Instead, Peter's methods empower anyone, from the everyday wine lover to the master chef, to connect with wine and food on a deeper level. The episode is peppered with from-the-trenches anecdotes: Paul recounts customer calls from Europe, diners who try to recapture that perfect vacation meal at home, and the generational tug-of-war over wine language. Peter's responses never fail to surprise, elegantly reframing frustration into scientific curiosity and actionable tools. He's not out to replace the magic of a great meal—just to help everyone understand and repeat it, whether it's in a three-star restaurant or at your own dinner table. What's especially exciting is how Peter breaks down the concept of "liking" into something actionable. He describes how chefs and hosts can tailor dishes to individual preferences using the simple, science-based tools his research has uncovered. By the time the show wraps, you'll have a new lens for your next glass of wine, and a deeper appreciation for the art-meets-science at the center of every great meal. What you'll learn in this episode:

Natalie Cilurzo joins Herlinda Heras and Daedalus Howell on Brew Ha Ha, to tell us about Russian River Brewing News and upcoming events. Her last time on the show was with Pliny the Younger  back on March 18. Natalie has brought three beers to taste, including Vinnie Cilurzo’s first signature beer, Blind Pig. Herlinda and Natalie were at the Craft Beer Convention in Philadelphia a couple of weeks ago. The industry is contracting. Schlitz beer is closing, in Milwaukee. They have been there for 120 years. Somebody might acquire that brand. Unreasonable Hospitality One of the speakers they heard was Will Guidara. He talked about his book called Unreasonable Hospitality. Natalie is a fan and describes his advice for companies and people in any industry related to hospitality. He used to own 11 Madison Park, a Michelin 3-star restaurant. His approach is to do things for guests that are unexpected. For example, he sent his staff outside to get a hot dog from a street vendor, so he could serve it to his guests at his Michelin restaurant. He overheard their wish and did this to surprise them. ••••Visit Russian River Brewing Co. in Santa Rosa on 4th St. and at their big Windsor location. Check out their website and socials for up-to-date hours, menus, beers and more.•••• That made Natalie and Vinnie think a lot about the experience that people get from their annual Pliny the Younger release. Natalie remembers a young family there last year and the mom was pregnant, so Natalie gave her a RRBC onesie. The next year, they were back with the baby, wearing the onesie. The little details and personal touches are what make a customer’s experience special memorable. “It’s not just the beer, it’s the experience,” says Herlinda. The first beer they taste today is called Stivo. It’s a Keller Pils that they have made in collaboration with Firestone Walker for about 20 years, although this is the first year that RRBC is actually producing it. It has a dry hoppy flavor, but not like an IPA, what they call German hoppy, not as strong. A Really Fun Busy Summer at Russian River Brewing Natalie grew up around cars and racing, and when they built the location in Windor with a big parking lot, she thought it would be a great place for a car show. So, they are doing that and there are 4 of them on the calendar this summer. One of the cars on display is an original Volkswagen van, owned by the third generation of the family. There will be lots of cars, a chopper sometimes shows up, a fire engine and an old Highway Patrol car too. The NHRA top fuel drag races are coming to Sonoma Raceway and they will display the cars on Wednesday, July 15, before the race, Anton Brown’s top fuel dragster will be on display. 

This week on Dishing It Out, Gary and Gareth take the show on the road, landing in Kevin Burke's Library Street for the launch of the Business Post 101 Great Irish Restaurants, in association with Nespresso Professional.Away from the comfort of the studio, the lads catch up with Kevin ahead of his big lunch service, chatting about the evolution of the restaurant, sharing plates, charcoal grills, London kitchens and how his food has changed over the years.They're also joined by Food & Wine editor Gillian Nelis, who gives an insight into this year's 101 Great Irish Restaurants list, why it celebrates “great” rather than “best”, and how much Irish food has evolved in recent years.There are plenty more familiar faces too, with Michelin-starred chef John Kelly of Mount Juliet talking Irish ingredients, French technique and the famous petit four trolley, while Wade Murphy of 1826 Adare reflects on 13 years in business, the buzz building ahead of the Ryder Cup, and memories of the late, great Gearóid Lynch.The lads also grab a chat with Gordon Thompson and Rachel Clarke from Lyreco, who work closely with the podcast on the Nespresso Professional sponsorship. Keep those questions coming to food@goloudnow.com .

Empathy is not the opposite of Stoic strength. It's part of what keeps that strength from becoming coldness. In today's episode, Ryan talks with Will Guidara, author of Unreasonable Hospitality, about why empathy is one of the most powerful skills a leader can build. They discuss why hospitality is really about making people feel seen, the Stoic idea of slowing down to speed up, the importance of not wasting adversity, and why we should never let someone else's bad behavior pull us away from the person we want to be.Will Guidara is a restaurateur, speaker, and the author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect and the new Unreasonable Hospitality: The Field Guide. He is the former co-owner of Eleven Madison Park, which earned three Michelin stars and was named the number one restaurant in the world.Will's work on hospitality has been featured in his TED Talk, The Secret Ingredients of Great Hospitality, and his book Unreasonable Hospitality was featured in the hit series The Bear.

Top Chef Season 23 Ep 11 Recap The Top Chef coverage continues with Haley Strong, Curt Clark, and guest Jim Smith recapping the highs and lows of the latest episode. As six chefs battle through both a Quickfire centered on peaches and a Michelin-influenced rabbit elimination, strategy and technique take center stage. The hosts dig into how the challenges play out in an outdoor setting and debate what actually makes a dish “Michelin-worthy,” while sprinkling in tales from personal culinary experiences and plenty of food talk. This recap dives into the contestants' reactions to a park-based episode that shifts away from the classic Top Chef kitchen, with the Quickfire ingredients and twists determined by online fan votes. The discussion covers the Try Guys' cameo, the chefs' prep strategies (including prepping for switch-ups mid-challenge), and how everyone handles making crostini after crostini. The elimination challenge tests culinary skills with rabbit as the core ingredient, prompting a debate over the ethics of cooking certain proteins and the technical precision required to avoid dry, disappointing dishes. Along the way, Jim shares his insider knowledge on cooking rabbit and demystifies the process behind Michelin star evaluations that shape the week's elimination. Chefs navigate a fan-voted Quickfire: peaches take center stage, with players prepping for last-minute station swaps and sandwich surprises. Detailed breakdowns of strategies as contestants respond to the twist of inheriting someone else's ingredients mid-challenge. Jim offers firsthand insight into rabbit preparation and reveals why the protein is a true test of technical skill. Judges confront the challenge of defining “Michelin level” cooking—should dishes be classic, avant-garde, or rustic? Personal food stories surface, from struggling with emotional connections to certain proteins to unexpected grocery store moments during shopping runs. Will an ambitious dual-plate strategy pay off, or is “just make one great dish” the smart way to survive at this stage of the competition? Are the chefs rewarded for innovation, or does classic technique win out when the stakes involve a Michelin-inspired challenge? Listen in for informed dish critiques, some food world background, and the group's spirited reactions to one of the season's more debated episodes. Join the conversation and catch every strategy breakdown and food story as Top Chef 20 barrels closer to its finale! Chapters: 00:00 Welcome and Swamp Rabbit Debate 06:05 Fans Choose Peaches for Challenge 08:57 Quickfire Twist: Switch Stations 11:32 Quickfire Results and Ingredient Drama 18:19 Contestants React to Rabbit Challenge 24:00 Rabbit Cooking Stories Shared 28:21 Michelin Challenge Rules Explained 34:01 Secret Diners and Judging Twist 36:38 Seeger Impresses with Rabbit Roulade 38:39 Sherry Wins with Jerk Rabbit 41:08 Lawrence Struggles with Shumai Dish 44:42 Jonathan’s Croquette Falls Short 47:25 Rhoda Edits for Perfection 48:17 Anthony Eliminated on Michelin Challenge 53:07 Preview: Asheville and Next Steps Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

What does it really take to build a restaurant in Miami right now?In this deeply personal episode of The Whet Palette Podcast, Chef Katherine Mederos of Kojin opens up about the reality behind the restaurant world: motherhood, Michelin pressure, burnout, sustainability, creativity, and surviving the chaos of hospitality while trying to build something meaningful.From Kojin's early pop-up days with no true kitchen… to becoming Michelin Guide Recommended… Katherine shares the sacrifices, growing pains, and emotional moments that shaped both her career and her family.We also dive into pastry science, culinary school, sustainability initiatives, farm projects, Miami dining culture, work-life balance, and yes… finally fact-checking Chef Pedro Mederos' version of how they met. This episode is raw, funny, honest, and one of the most human conversations yet on The Whet Palette Podcast. LISTEN HERE or find it on your favorite Podcast platformAppleSpotifyiHeartradioAmazon MusicAudibleFrom my palette to yours, Cheers! BrendaMessage BrendaSupport the show

Những “thám tử vị giác” bí ẩn của Michelin đang âm thầm xuất hiện tại Nam Úc, đánh dấu lần đầu tiên cẩm nang ẩm thực danh giá này đặt chân đến thị trường Úc. Với hàng loạt nhà hàng tại Adelaide và các vùng rượu vang nổi tiếng nằm trong tầm ngắm, giới đầu bếp địa phương đang vừa háo hức vừa hồi hộp trước cơ hội được bước vào hệ thống xếp hạng ẩm thực có ảnh hưởng nhất thế giới.

William discovers some gorgeous local walks and James takes his mistress to Cork. Hosted on Acast. See acast.com/privacy for more information.

This episode of Evening With A Legend features endurance driver Ricky Taylor talking about his Le Mans experiences, from attending in 2001 with his father (Wayne Taylor) to racing there from 2013 onward. Ricky describes the event's scale, the track's dusty first laps, narrow roads, tricky slow corners, night-time loneliness, and the WEC vs IMSA differences in culture, rules, and precision. He explains Le Mans' low-energy surface and long tire life, plus how top-level simulators and Michelin tire models aid preparation. Ricky also reviews Wayne Taylor Racing Cadillac's recent Le Mans effort, including qualifying pace, missing Hyperpole, and an engine failure, and reflects on racing with his brother Jordan and teammate Filipe Albuquerque. He discusses Jackie Chan's LMP2 program, LMP2's competitiveness, Garage 56's Camaro impact, Cadillac's 2026 F1 plans, and goals to improve after a difficult season. ===== (Oo---x---oO) ===== 00:00 Ricky's early Le Mans Memories 03:09 First Racing Laps 2013 04:55 IMSA vs WEC Culture 06:25 Night Stints, Track Surprises and Passing 10:50 Training and Simulator Prep 14:53 2025 Cadillac Le Mans Postmortem 16:50 Family Racing Together 17:59 Jackie Chan LMP2 Story & Why LMP2 Matters 22:04 Garage 56 24:01 Filipe Albuquerque's Hybrid Knowhow 27:09 Are the Cars Too Reliable? 28:48 Audience Q&A 33:29 Thoughts on Cadillac F1 in 2026 34:40 Le Mans 2026 Plans  38:03 Why Le Mans Matters Most and Final Thanks! ==================== The Motoring Podcast Network : Years of racing, wrenching and Motorsports experience brings together a top notch collection of knowledge, stories and information. #everyonehasastory #gtmbreakfix - motoringpodcast.net More Information: Visit Our Website Become a VIP at: Patreon Online Magazine: Gran Touring Follow us on Social: Instagram To learn more about or to become a member of the ACO USA, look no further than www.lemans.org, Click on English in the upper right corner and then click on the ACO members tab for Club Offers. Once you become a Member you can follow all the action on the Facebook group ACOUSAMembersClub; and become part of the Legend with future Evening With A Legend meet ups.

Explore the fascinating intersection of culinary prestige and brand strategy as host Phillip Ramsey delves into the unexpected origins of Michelin star restaurants and their connection to the tire company. Uncover the ingenious marketing move that reinvented the Michelin brand. Phillip encourages listeners to think creatively about capturing market share through unconventional strategies. Reflecting on initiatives like Goldman Sachs' support for small businesses, he emphasizes impactful, long-term thinking. Tune in to discover how forward-thinking can lead to memorable brand success and inspire your own uncommon journey.

We have the rizz king of season 23 on the pod, Oscar Diaz!!! Tune in to hear about Oscar's journey to Top Chef and what he's up to post-show. A two-time James Beard Award semifinalist for Best Chef Southeast, Oscar Diaz was born and raised in Chicago. Growing up surrounded by diverse flavors shaped his bold, multicultural culinary style blending his Mexican heritage, global influences, and Southern soul. After training in Michelin-starred kitchens across Las Vegas, Los Angeles, and Chicago, he landed in Raleigh, N.C., where he helped to launch Cortez Seafood + Cocktails. In 2023, Oscar opened Little Bull in Durham, which recently earned a Michelin Guide recommendation and features an American melting pot of flavors. His second restaurant AAKTUN opened in 2024, pushing Latin American flavors. Oscar's latest project and third restaurant, TaTaco is a mercado-inspired eatery in Durham. Known for his fearless creativity and high-pressure skills, Oscar was featured in Time Magazine as a chef defining the “Nuevo South.” A musical aficionado at heart, he loves to DJ, travel and wants to apply the same passion and skills to food and remix his cuisine. Instagram: @buenosdiaz

Coral Michelin es una investigadora y diseñadora ecosistémica brasilera que vive en Suecia. Está haciendo un posdoctorado en la Universidad de Linnaeus, en el grupo de investigación Design after progress- Diseño después del progreso. Nos cuenta en esta entrevista sobre su investigación en la intersección del diseño y la ecología. Ella propuso herramientas y la creación de utopías basadas en el conocimiento ancestral indígena. Necesitamos herramientas diferentes si lo que queremos es pensar en utopías salvajes, o utupías, como nos dice Coral.Su libro es: Diseño ecosistémico, un camino eco-decolonial hacia la regeneración.El programa Design + changeEsta entrevista es parte de las listas: Suecia y diseño, Brasil y diseño, Decolonizar, Diseño con lo no humano, Investigación en diseño, Diseño para la transición, Territorio y diseño y Diseño sostenible. Coral nos recomienda: El pensamiento de Jacobo Grinberg-Zylberbaum  y de Federico FagginEl yo como idea de Jacobo Grinberg-ZylberbaumIrreducible de Federico Faggin

LG Han is the chef at Labyrinth in Singapore. Born to 3 generations of restaurateurs, food was never far from LG's mind. He first studied finance at the London School of Economics and worked as a corporate banker in Singapore before quitting to pursue cooking. He cut his teeth working for internationally renowned chefs in Europe and Singapore, gaining a passion for the restaurant kitchen. In 2014, he founded Labyrinth, encapsulating his roots and memories of growing up in Singapore. In 2017, his restaurant was awarded a Michelin star and in 2021 it was recognised amongst Asia's 50 Best Restaurants. In the podcast we will hear LG Han tell about his obsession for great produce, finding the perfect cooking technique and telling the culinary story of Singapore. He will also reveal his favourite places for all the great dishes in his hometown. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Южная Австралия будет включена во всемирно признанный гид Michelin — это первый случай попадания австралийского региона в гид в истории.

Featuring Colorado Restaurant Association President & CEO Sonya Riggs In this episode, Ryan sits down with Sonya Riggs from the Colorado Restaurant Association for a real-time update on the state of Colorado's restaurant industry and the growing pressure restaurants are facing from rising costs, shrinking margins, and credit card swipe fees. The conversation centers around Colorado Senate Bill 134, a proposed piece of legislation aimed at eliminating credit card processing fees on sales taxes collected by restaurants and retailers. Sonya breaks down how restaurants are currently paying swipe fees not only on food and beverage sales, but also on the taxes they collect and remit to the government. Ryan and Sonya unpack: Why restaurants say the current system is unfair How Visa and Mastercard dominate the payment landscape Why restaurants are operating on razor-thin margins The hidden costs consumers are already paying How rising labor, food, rent, insurance, and utility costs continue to squeeze operators Why surprise service fees frustrate diners How Colorado restaurants continue to show resilience despite economic pressure The impact GLP-1 medications may already be having on restaurant traffic and spending Why local restaurants matter culturally and economically to Colorado communities The episode also highlights exciting developments in Colorado's food scene, including Michelin expanding coverage statewide and upcoming events like Drink Red Wear Red and Denver Food & Wine Festival. And of course, the episode wraps with restaurant recommendations ranging from Shanahan's Steakhouse and Casa Bonita to Anthony's Pizza and Post Chicken & Beer chicken tenders. Key Topics Colorado Senate Bill 134 Restaurant economics in 2026 Credit card processing fees Colorado small business policy Restaurant industry recovery after COVID Consumer dining behavior Michelin Guide expansion in Colorado Denver restaurant culture Hospitality industry challenges https://corestaurant.org/ https://leg.colorado.gov/find-my-legislator https://realgooddenver.com/

Mom is back from Europe and she has a lot to say. This week Katy and Carol debate who husbands should prioritize on Mother's Day, whether love languages are actually overrated, and everything mom learned about packing after two weeks of rain, cobblestones, and Michelin starred dinners in Portugal, Spain, and France.

Jackie DeGiorgio is a Milan writer, podcaster, tour guide, and foodie. She returns to the podcast to talk about the latest happenings in Milan. Plus, how to enjoy Lake Como and Italy’s lake region. Jackie gives tips for Como and some lesser known spots. Then there’s the food like dinner in a cave, polenta instead of pasta, and a 3 Michelin star restaurant on Lake Orta. Plus, lots of terrific gelato! [Ep 389] Show Notes: Destination Eat Drink food & travel guides Destination Eat Drink YouTube Channel A Signorina in Milan blog Jackie’s podcast The Milano Files Food tours with Jackie

Phillip Frankland Lee is the co-owner and executive chef of Scratch Restaurants Group, the Michelin-starred hospitality company he operates with his wife and executive pastry chef Margarita Kallas-Lee. The group includes Sushi by Scratch Restaurants, Pasta|Bar, NADC Burger, and Shokunin. Lee is a Top Chef Season 13 competitor, San Pellegrino Young Chef 2015 finalist, Zagat 30 Under 30 honoree, and Food Network record holder for most consecutive competition wins. This is his third appearance on Chef's PSA.His argument is direct: you can open a restaurant for $10,000 or less, break even in 60 days, and scale that model to 32 locations if you keep the footprint small, the staff lean, and every concept focused on one core product.How taking over already-permitted spaces eliminates the buildout cost that kills most restaurant openingsWhy small tasting-menu formats scale better than large casual concepts and how the math actually worksWhere chef inspiration ends and outright copying begins, and why that line matters more now than everAndré Natera and Phillip Frankland Lee cover the organic growth of NADC Burger from free pop-ups to multiple locations, the conversion of a Pasta|Bar location into a 22-seat boutique steakhouse, Lee's open world RPG framework for handling adversity, hard lessons from sharks and risky partnerships, and the detailed debate on homage versus originality in culinary culture. The episode closes with a preview of his upcoming podcast Fire the Board and new Austin-area concepts.GuestPhillip Frankland Lee on Instagram → https://www.instagram.com/phillipfranklandlee/LinksLead Like a Chef App → ⁠https://studio.com/apps/andre/leadlikeachef⁠Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

What if picky eating isn't your child's fault—but how we're feeding them? In this episode, I sit down with Erica Bethe Levin, founder of Globowl, the baby food brand redefining how kids experience food from their very first bites. After struggling with picky eating with her first child, Erica took a completely different approach the second time—introducing bold, globally inspired flavors like curry and spices early on, with powerful results. We talk about the critical “flavor window,” why early allergen exposure matters, how gut health is tied to food diversity, and why traditional “kid food” may be setting our children up to fail. Erica also shares her journey from the world of high-end food and Michelin-star influence to launching a fast-growing company—and what she learned along the way, including her experience on Gordon Ramsay's Food Stars. If you've ever dealt with picky eating, questioned what your kids should be eating, or want to raise adventurous, healthy eaters, this episode is a must-listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us Fan MailGet ready to light up your summer! On this episode of Vegas Revealed, we're breaking down a massive two-month fireworks celebration hitting the Strip, a star-studded Caribbean steakhouse opening, and why the culinary world is turning its eyes (and stars) toward Las Vegas this August. Plus, No Doubt hits the Sphere and we review the Star Wars Burlesque parody that's taking over the Rio.Inside This Episode:– America250 Fireworks Extravaganza: Las Vegas is celebrating in a big way with eight-minute firework shows every Saturday at 9 p.m. for June and July. We've got the full rooftop launch schedule and the best spots to catch the show.– Caribbean Flavors at SAHARA: Chef Kwame Onwuachi officially opens Maroon, a Caribbean steakhouse. We talk about the grand opening party featuring Busta Rhymes, Macy Gray, and AJ McLean.– Michelin is Coming! It's official—the 2026 Michelin Southwest Ceremony is happening at Fontainebleau Las Vegas this August. We hear from city leaders on why this is a massive win for the Vegas food scene.– KJ's at The English Hotel: Checking out the new spot in the Arts District. Is the $25 "Power Lunch" the best deal in downtown?– Dive-In Movies Return: Monday nights are back at The Cosmopolitan's Boulevard Pool. We've got the details on pricing for locals and the summer lineup.– The Empire Strips Back: Our review of the Star Wars burlesque parody at the Rio. Find out why this show just expanded to seven nights a week.– No Doubt & The Sphere: Gwen Stefani and the band take over Sphere, plus the immersive pop-up experience.– Tour News: Olivia Rodrigo announces "The Unraveled Tour" with two nights at T-Mobile Arena this December.Key Takeaways & Links:Fireworks Schedule: Shows rotate between Caesars Palace, MGM Grand, the Plaza, and Resorts World. The big one on July 4th features a nine-rooftop synchronized launch.The Michelin Criteria: Learn what the anonymous inspectors look for when awarding those coveted stars.Budget-Friendly Fun: Take advantage of $10 "Dive-In Movie" tickets for locals at The Cosmopolitan starting June 8th.Dining Highlights: Maroon at SAHARA for upscale Caribbean; KJ's at The English Hotel for a modern Arts District vibe.Connect with Vegas Revealed:Follow us on Instagram: @VegasRevealedSubscribe & Review: If you loved this episode, please leave us a review on Apple Podcasts or Spotify!Watch the Show: Check your local listings for airings on KITV and KIKU-TV.VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. It's FREE! VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

We have experienced Paris through the words of Hemingway and Balzac, the colors of Chagall and Delaunay, the wild adventures of Henry Miller, the recipes of Julia Child, the stars of Michelin, and the curated lists of Fodor's, Frommer's, and Lonely Planet. Yet, few have explored Paris through the unique perspective of the “Exposition Universelle”—the World's Fair, or World Expo.Paris is a living archive of seven Universal Expositions held between 1855 and 1937. These grand events left an indelible mark on the city, creating an urban diary of monumental achievements: the Eiffel Tower, of course, but also the Musée d'Orsay, the Grand Palais, and the Petit Palais.“Nobody Sits Like the French” uncovers these stories and many more. Blending travel guide and history, the book reveals a Paris invisible to most—a city where every glass of Burgundy, every sip from Baccarat crystal, every Monet or Gauguin admired, and even the modern marvel of a working sewer system, can be traced back to the legacy of a World Expo. https://www.charlespappas.world/buy-the-world-expo-bookhttp://www.yourlotandparcel.org

Explore Epicurate: https://epicurate.vip/ Connect with Max: https://www.linkedin.com/in/max-porterkhamsy/ Connect with Zach: https://www.linkedin.com/in/zacharybusekrus/ Apply to join the Journey Alliance: http://journey.com/alliance/ — Every once in a while on this show, I get to share news that I'm personally invested in — and this is one of those episodes. A few weeks ago, Journey acquired Epicurate, a private chef and experiences platform that has become one of the most beloved platforms in the luxury segment of the short-term rental world. If you operate in the high-end residence rental space, there's a good chance you've either used Epicurate yourself or you've stayed somewhere that does. The platform powers private dining, in-home wellness, gear rental, grocery delivery, and a growing list of curated services for some of the most respected vacation rental brands in the country — AvantStay, Abode Luxury Rentals, and Red Cottage just to name a few. The man behind it is Max Porterkhamsy, and his story is one of my favorite kinds. A would-be patent lawyer who walked away from mechanical engineering to go to culinary school. He went on to work at a storied michelin star restaurant in New York, then designed and executed a 7-course tasting menu for a tasting room in Sonoma, to cooking private dinners and running concierge for vacation rental guests staying at some of the most coveted homes in wine country. And then, Max started noticing something the rest of us in this industry had been drowning in for years — concierge is broken. The relationships are there. The talent is there. But the tooling underneath it all is a tangle of spreadsheets, email chains, and tribal knowledge that doesn't scale. So Max built the platform he wished he'd had as a chef. And six years later, it's become the connective tissue between operators who want to deliver hotel-grade hospitality and the local providers who actually make that magic happen. In this conversation, we get into all of it — Max's path from growing up in farm in New Hampshire to how covid rocked the hospitality industry but accelerated Epicurate's growth, what hotels can learn from the private external concierge model, and why Journey acquired Epicurate.  Alright friends, without further ado, get ready to meet Max. —   Behind the Stays is brought to you by Journey — a first-of-its-kind loyalty program that brings together an alliance of the world's top independently owned and operated stays and allows travelers to earn points and perks on boutique hotels, vacation rentals, treehouses, ski chalets, glamping experiences and so much more.   Your host is Zach Busekrus, Head of Growth at Journey. If you are a hospitality entrepreneur who has a stay, or a collection of stays with soul, we'd love for you to apply to join our Alliance at journey.com/alliance.

I have been watching, waiting, watching and waiting again...to talk with Klaas De Jong. He produces some of the most unique and cinematic wine footage in the trade. But it isn't just about the footage, it is the story telling. And he didn't come from the wine side, he is a movie maker who loves wine and he brought the two worlds together. If ever there was a guest who could turn the scrutinizing lens of cinema on a glass of wine, it's Klaus de Jong—part philosopher, part producer, and entirely convinced that the best stories ferment slowly at the intersection of culture and entertainment. You'll leave this episode with the rarest of vintages: the inside track on how wine media is shaped, poured, and served to global audiences, straight from someone who's reimagined vine-to-glass storytelling for the screen. Klaus de Jong unpacks why wine TV shows have long lagged behind food programming, revealing how a cinematic, "Chef's Table" approach finally cracked open the vault, giving rise to serious "edutainment" for wine lovers and professionals alike 02:25. He guides you through the dual headwinds of modern film and the wine trade—the shrinking cinema crowds, the anxious global wine industry, and the high stakes of quality demanded by platforms like Apple TV and American Airlines 09:10. Independence—no sponsors, no advertisements, just stories—remains Klaus de Jong's north star, shaping his work into something both credible and captivating. And through tales of grand cru houses and luxury Champagne brands meeting 21st-century uncertainty 14:07, you'll witness why authentic, rock-and-roll storytelling must replace snobbery if wine is to reach a new, open-minded audience 17:19. There's even a philosophical detour into the very taste experience, courtesy of a Michelin-starred Dutch chef who turns wine pairing—and the traditional swirl-and-sniff routine—on its head 43:29. As Klaus de Jong shares his journey from the Dutch film scene to international streamers, and teases a dramatic English-language feature on the infamous "Sour Grapes" wine fraud, he peels back the curtain on the art, the hustle, and the accidental education that comes with a well-made glass and a well-told story.

Kellie and Allen experienced an exclusive VIP dining adventure at a Michelin-starred restaurant's grand opening in Dallas, featuring insights from celebrity chef Michael White on Italian cuisine and share all the details with you! We Deep Dive into the Instagram 'Great Purge of 2026' to understand its impact on social media engagement, and enjoy hilarious survival tips on avoiding bear attacks and wilderness mishaps. We also Explore the funniest Facebook marketplace finds and why 'certified pre-owned' items might surprise you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is a Vintage episode from 2007.Why This Episode MattersBefore celebrity chefs became mainstream brands, chefs like Morou Ouattara and Gavin Kaysen were navigating what television exposure actually meant for serious working chefs.Morou Ouattara discusses bringing West African flavors into contemporary American cuisine years before global pantry ingredients became common.Gavin Kaysen reflects on competing as a young chef on The Next Iron Chef and how it shaped his career.The conversation becomes an unexpectedly thoughtful discussion about  chef identity, and the reality behind “celebrity chef” culture.The BanterMark Pascal and Francis Schott open the show discussing the absurdity and honesty of chef awards and Anthony Bourdain's irreverent influence on food culture. They explore the economics of Michelin-starred restaurants and why greatness may not be worth it.The ConversationsChef Morou Ouattara joins The Restaurant Guys to discuss appearing on The Next Iron Chef while already running a respected restaurant. He explains why competing against accomplished chefs felt entirely different from traditional reality television, and why staying true to his culinary identity mattered more than trying to satisfy judges. Morou also shares how his restaurant, Farrah Olivia, blended American cuisine with West African spices and flavors that television competition formats often couldn't properly showcase.Later, Gavin Kaysen discusses competing as one of the youngest chefs on the show, the camaraderie among contestants, and the strange reality of being edited for national television. The conversation expands into restaurant culture, chef professionalism, and Kaysen's then-upcoming move to New York to lead Café Boulud.Timestamps00:00 — The Golden Clog Awards, Anthony Bourdain, and Michelin-star economics06:45 — Morou Ouattara joins; competing on The Next Iron Chef10:00 — Reality Cooking Shows vs. Kitchen Life11:45 — Incorporating West African spices at Farrah Olivia15:45 — Gavin Kaysen joins; Camaraderie behind the scenes of The Next Iron Chef24:00 — Reality TV editing and food television culture27:00 — San Diego's evolving restaurant scene30:30 — Gavin Kaysen's move to Café Boulud in New YorkBioMorou Ouattara is an Ivory Coast-born chef known for blending West African flavors with contemporary American cuisine at Farrah Olivia in Alexandria, Virginia. He previously led the kitchens at Red Sage and Signatures by Karam.Gavin Kaysen was named one of Food & Wine's Best New Chefs and later became one of America's most acclaimed chefs and restaurateurs. At the time of this interview, he was preparing to take over as executive chef of Café Boulud.InfoMorou Ouattara https://chefmorou.com/Gavin Kayson https://gavinkaysen.com/Café Boulud https://www.cafeboulud.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Detroit is having a week full of newness — and we've got all of it. PWHL Detroit is officially happening: the city's new Professional Women's Hockey League franchise will play at Little Caesar's Arena starting in the 2026–2027 season, in black, silver, and a hint of Red Wings red. The PWHL Awards and entry draft are coming to Detroit on June 16th and 17th, and roster building kicks off May 28th. Norris Howard weighs in on the collapse of Spirit Airlines — plus, the case for trains over short-haul flights. Downtown development: The historic 1908 Ford Building on Griswold — a Daniel Burnham Chicago-style gem — is headed to auction at just 14% occupancy, raising questions about what it takes to bring Detroit's financial district back to life. [Crain's Detroit] Jer and Norris dream big: 100,000 people in 7.2 square miles, a Trader Joe's in the State Savings Bank, and density done right. Bedrock's Belle — a 1926 Beaux Arts building on Broadway — is now accepting pre-lease tours on its 42 newly finished units. And coming soon to Southwest Detroit at 2545 Bagley: Tigris, a hi-fi listening bar with a custom Bing Audio sound system, vinyl DJ sets, Middle Eastern-inspired cocktails, and a daytime café to boot. Finally, Jer is moderating a panel at the free Business of Food Summit on May 18th at the Marrow in the Market — all about what it takes to make Michigan a true culinary destination, and what Michelin recognition could mean for the state.

What if most restaurants fail because no one's really watching what matters?Maycoll came up peeling potatoes in Michelin-starred kitchens, learning the craft from the ground up. Over time, that experience evolved into something deeper: a clear understanding of what actually keeps a restaurant alive.In this conversation, we get into the leap from operator to owner, why “luck” is just a story people tell to avoid the truth, and how he built systems that let him scale globally without being trapped in the kitchen.If you're still running your restaurant without a clear pulse, this conversation will force a reset.To learn more about Cuna, visit cuna.nyc._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Inscrivez-vous à mon nouveau Grand Live gratuit “Les clés pour ne jamais manquer de clients” : https://www.demian.education/grand-live-le-systeme-pour-ne-plus-jamais-manquer-de-clientsMon invité du jour, vous le connaissez peut-être pour ses étoiles. Mais ce que vous ne savez probablement pas, c'est que derrière cet immense succès, se cache un homme dont la vie est marquée par le doute.Arnaud Donckele est l'un des chefs les plus étoilés de sa génération. Avec 8 étoiles Michelin réparties dans 3 restaurants, il a été élu meilleur chef du monde par ses pairs en 2019.3 étoiles à Cheval Blanc St Tropez, 3 étoiles à Plénitude Cheval Blanc Paris, 2 étoiles au restaurant japonais Hakuba, également situé au Cheval Blanc Paris.Et pourtant ce fils de charcutier, passé d'échec en échec scolaire, n'a jamais cru en lui-même. Jusqu'à maintenant, il n'estime pas être un "grand chef".Cette humilité n'est pas une posture. J'ai été frappée de comprendre que le doute est en réalité sa plus grande force. C'est ce qui lui permet de ne jamais rien prendre pour acquis, de ne jamais être satisfait, de toujours chercher à grandir.On pense souvent que le doute est négatif et qu'il paralyse. Mais Arnaud Donckele nous montre que l'absence de certitude est aussi un chemin vers le succès. "C'est quand on croit être bon que la régression opère dit-il, comme son père avant lui. N'y-a-t-il donc pas une force à ne jamais se satisfaire ? N'est-ce pas là le secret de son immense talent ?Cette question m'a fait réfléchir, car elle va à l'encontre du discours actuel sur le succès. C'est le fil rouge de notre discussion.Mais je ne vous en dis pas plus et laisse place à ma conversation avec Arnaud Donckele.Bonne écoute ✨Notes et références de l'épisode ✨ Pour retrouver Arnaud Donckele : Sur Instagram ✨ Pour retrouver ses restaurants : Cheval Blanc St TropezPlénitude Cheval Blanc ParisHakuba✨ Le livre cité par Arnaud Donckele : Une vie par le menu de Frédéric Laffont*Lien affilié Fnac✨ Le film cité par Arnaud Donckele :Les Uns et les Autres de Claude Lelouch Chapitrage00:00 – 8 étoiles Michelin, mais toujours le doute01:57 – Une enfance entre terre, travail et échec scolaire09:41 – Kayak, cuisine et obsession de l'effort14:04 – L'apprentissage comme seconde chance19:48 – Le syndrome de l'imposteur après les étoiles24:29 – L'obsession du détail : assiette, salle, émotion33:54 – La rencontre décisive avec Bernard Arnault38:53 – Créer Plénitude et se mettre en danger43:17 – Deux maisons, deux équipes, une même exigence45:55 – Progresser quand on est déjà au sommet49:20 – Rester cuisinier avant de devenir restaurateur55:50 – Le crible du Podcast58:42 – Le doute, les 10 000 heures et l'expertise01:07:27 – Ce que ses faiblesses lui ont appris01:19:39 – Les livres recommandés par Arnaud DonckeleHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Food meets comedy this week as we have comedian and Great British Menu judge Phil Wang joining us! Born and raised in Malaysia, Phil is now a local south London resident and he took a break from judging Michelin star chefs to join us for lunch. A real foodie, we heard all about the delicious dishes Phil ate growing up in Asia, his thoughts on a Yorkshire pudding & chip shop curry sauce, the ‘Slurpies' awards he created on Twitter (rating the best noodle spots), his go to ice breaker of ranking favourite carbs, how he navigated moving from engineering to comedy and we discover Phil will eat absolutely anything in the world - yet refuses to eat cooked salmon! Thank you for joining us for Phil, good luck on the tour! Phil's brand new comedy tour ‘Uh Oh' will be travelling across the UK from September-November 2026.Listen & watch Table Manners here - https://tablemanners.komi.io/Follow Table Manners on:Instagram - https://www.instagram.com/tablemannerspodcast/TikTok - https://www.tiktok.com/@tablemannerspodcastFacebook - https://www.facebook.com/tablemannerspodcastYouTube - https://www.youtube.com/@TableMannersPodcast Hosted on Acast. See acast.com/privacy for more information.