Podcasts about Michelin

Jenn Saesue didn't want to open another Thai restaurant that served the same watered-down menu as everyone else's—so she didn't. Nearly a decade later, she's the cofounder of 55 Hospitality, the group behind Fish Cheeks, the Michelin-listed Bangkok Supper Club, and Bub's Bakery, New York's first completely allergen-free bakery. Matt talks with Jenn about refusing pad Thai, managing an impossible reservation list, and how a birthday cake for her husband turned into a two-and-a-half-year research and development project. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Aujourd'hui on va parler pâtisserie avec l'un des plus grands noms du moment, la meilleure pâtissière du monde: Nina Métayer ! Alors on voulait la rencontrer avant qu'elle n'obtienne à 35 ans ce trophée ultime, mais ça donne d'autant plus de poids au récit... A quoi peut bien ressembler le chemin qui mène à ce sommet? Et bien vous allez voir qu'au départ, il ressemble à une vie "normale" mais que très vite se dessine un tempérament plutôt indépendant, quelqu'un qui dès l'adolescence est capable de dire: "je vais partir, au Mexique, pour voir".Et c'est au cours de ce voyage en forme de hasard qu'aura lieu une première rencontre, ou plutôt la naissance d'une idée... qui a à voir avec le pain.Viendra ensuite la pâtisserie et sur sa route elle va croiser le chemin de brigades taillées pour décrocher les étoiles.On l'a dit trop petite, trop frêle, et on aimerait voir la tête aujourd'hui de ceux qui ont prononcé ces mots à l'époque...Trop gentille aussi, et trop femme évidemment…Donc vous allez entendre comment finalement on peut déjouer la stupidité par son énergie et sa créativité sans se départir de sa bienveillance.Vous allez découvrir le portrait d'une femme qui sans bruit fonce vers son envie. Qui est arrivé à concilier ses ambitions et ses plaisirs, une femme qui vit entourée des siens, en rangs serrés… Comme on l'était autour de la table dans la famille de Nina Métayer.Production : NOLA Journaliste : David OrdonoAssistant montage : Thomas LadonneRéalisation : David OrdonoCréation musicale : Nathan CohenContact : podcast@nolamedias.comCrédit photo : Production 520Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Comment on se relève après avoir tout perdu, un restaurant, un rêve, pour finalement le reconstruire ailleurs, autrement ?On reçoit cette semaine dans le podcast Ismaïl Guerre-Genton, chef du restaurant Maison Akène dans le Pas-de-Calais à Ardres.Il raconte sa cuisine, façonnée par son terroir, par la rencontre avec Inès, sa femme, et par la naissance de leur fille, puis retour à son enfance dans le Nord, où rien ou presque ne le destinait à la cuisine. Puis une intuition lorsqu'il travaille en plonge. Suivent les grandes maisons qui l'ont formé, Guy Lassausaie, Paul Bocuse, Michel Bras, Emmanuel Renaut, Julien Gatillon et enfin Christian Têtedoie à Lyon, où se noue une amitié fondatrice.Il revient ensuite sur la construction du duo avec Inès, pensé dans l'équité, sur Empreinte, leur premier restaurant, ouvert sur un coup de tête après des mois de recherche infructueuse. Quatre années d'obsession pour l'étoile Michelin, le surinvestissement, le Covid, jusqu'à devoir tout arrêter, sans filet.De cette remise à zéro naît Maison Akène, dans une ancienne bâtisse du XVIIe siècle à Ardres dans le Pas-de-Calais. Ismaïl raconte l'ouverture, la patience nécessaire pour s'installer comme restaurant de destination et la sérénité enfin retrouvée.Pour en savoir plus sur le restaurant d'Ismaïl à deux pas de Calais, c'est par ici.

Si pasas el mes de agosto en Madrid, Mª LUISA DEL AMO te cuenta los mejores PLANES que puedes hacer. Y, si tienes la oportunidad de escaparte, te proponemos un destino recomendado por el New York Times, y a sólo un par de horas de la capital en coche: BODEGAS ARZUAGA (Quintanilla de Onésimo, Valladolid), en donde podrás bañarte en su playa artificial, dar un paseo en barco por el Duero, pasar un día de spa, ver jabalíes y muflones, y por supuesto disfrutar de sus vinos y de su gastronomía. Hoy nos acompaña en el estudio para contárnoslo, SARA FERRERES, chef de EL TALLER, galardonado con una estrella Michelin. Cerraremos la primera hora con la propuesta líquida de ENZO RUIZ, un maestro coctelero que acaba de abrir en Madrid, STILLROOM (C/ Moreto, 9) Los ENSERIADOS TELEVISIVOS de JUAN LUIS ÁLVAREZ, hoy nos hablan de PERDEDORES. Y, curiosamente, justo después hablamos de una de las mayores historias de éxito empresarial de Madrid: los manolitos, que nacieron hace 30 años en una pequeña pastelería de Colmenar Viejo, y que ahora son uno de los dulces preferidos de todos los madrileños. Entrevistaremos a la directora de marketing de MANOLO BAKES, BEATRIZ LÓPEZ SCHUMMER, para conocer todas las curiosidades de estas pequeñas delicias, que nacieron por un afortunado error. Y terminamos la segunda hora con la visita de ANDONI ARIAS, propietario y chef de RAPAZ (Mercado de los Mostenses), que, por segundo año consecutivo ofrece su local a cocineros amigos que convierten su local en el CHIRINGUITO DE RAPAZ, con una de las ofertas gastronómicas más interesantes y originales del verano madrileño. Para la tercera hora del programa, ALBERTO LUCHINI ha elegido para su sección de CINE películas de VENTANAS, y CARLO GALIMBERTI nos instruye sobre lo que son los VINOS NATURALES. Rematamos el programa con los PLATOS DE MADRID que nos comenta ÁLEX DE LA FUENTE, chef del restaurante IN-PULSO (C/ Ariel, 15). Hoy toca el plato preferido de muchos españoles: la TORTILLA DE PATATA.

Dlaczego w Hongkongu jest tyle drapaczy chmur? Dlaczego mówi się, że jest to miejsce, gdzie Wschód spotyka Zachód i w ogóle, czy Hongkong to państwo, czy może część Chin?Wybraliśmy się w drogę legendarnym piętrowym tramwajem oraz najdłuższym mostem morskim świata, częściowo podwodnym, a także sprawdziliśmy, jak działa największy na świecie system ruchomych schodów na świeżym powietrzu. Przyjrzeliśmy się niezwykłym budowlom Zahy Hadid i bambusowym rusztowaniom przy 50-pietrowych wieżowcach. Wyjątkowe smaki poznaliśmy w restauracjach nawet z trzema gwiazdkami Michelin. Zajrzeliśmy do drewnianych domów stojących na palach nad wodą w historycznej wiosce Tai O.O tym, że naprawdę można w Hongkongu wejść rano na górski szlak, a wieczorem wypić drinka na 100. piętrze i że 70 procent miasta to tereny zielone przekonywali: Majka Szura, kreatorka podróży, twórczyni marki Polka Travel, filolog i tłumacz przysięgły języka hiszpańskiego oraz Tomasz Cecot, przewodnik turystyczny i wykładowca akademicki, mieszkający w Hongkongu od ośmiu lat, a rozmawiał z nimi Jerzy Jop.

Comme toujours, la première partie de notre émission sera une discussion sur l'actualité. Nous commencerons par parler des nouvelles sanctions de l'UE contre la Russie. Cette fois-ci, leur objectif est différent : elles ne concernent pas seulement la guerre en Ukraine, mais aussi la sécurité à long terme en Europe. Notre discussion portera ensuite sur un article publié dans The Economist au sujet des lois brésiliennes contre les discours racistes, qui sont les plus strictes au monde. Les auteurs se demandent si elles peuvent permettent de résoudre les profondes inégalités sociales. Notre section scientifique sera consacrée à une étude qui montre qu'une espérance de vie plus longue n'est pas synonyme d'une vie en meilleure santé. Bien que l'espérance de vie mondiale soit passée à 73,8 ans, il a été établi que les gens sont en mauvaise santé durant une grande partie de ce temps supplémentaire. Et nous conclurons la première partie de l'émission par une discussion sur Michelin, réputé pour ses classements de restaurants, qui vient de lancer son premier guide des domaines viticoles. Comme on pouvait s'y attendre, cette initiative n'a pas manqué de faire débat.   Le reste de l'émission d'aujourd'hui sera consacré à la langue et à la culture françaises. Notre point de grammaire de la semaine portera sur : Les verbes se conjuguant comme « voir » et les verbes particuliers : aller, avoir, bouillir, coudre, croire, devoir, être, plaire, pouvoir, savoir et vouloir. Nous nous intéresserons au milliardaire Bernard Arnault, qui s'est défendu après une série d'articles écrits par le journal Le Monde. Son empire serait-il menacé ? Et nous terminerons par l'expression de la semaine : « À tire-larigot ». Un nouveau vol d'une pièce rare dans un musée français ravive les inquiétudes concernant la sécurité des œuvres d'art. Comment mieux les protéger ? - De nouvelles sanctions sont prises contre la Russie pour favoriser la sécurité de l'Europe - Les lois brésiliennes strictes contre les propos racistes permettent-elles de résoudre les profondes inégalités sociales ? - Une étude révèle qu'une vie plus longue n'est pas synonyme d'une vie en meilleure santé - Michelin provoque une polémique en étendant son guide gastronomique aux domaines viticoles - Bernard Arnault se défend après une série d'articles du Monde sur son empire - Un nouveau vol relance l'inquiétude sur la sécurité des musées français

In this “random show” episode of The Hospitality Mentor Podcast, Steve Turk shares a multi-generational Miami Beach staycation at the Marriott Stanton South Beach, highlighting the South of Fifth location, Michelin star-winning The Den inside Azabu, and strong beach service and guest acknowledgment as a key hospitality lesson. He also recommends the Loews Miami Beach Hotel's Sushi Bar inside Bar Collins, praising Chef Khaleel Ali and the value of standout culinary “hidden gems” in big hotels. The family then takes the Brightline train from Miami to Orlando for a Disney trip, emphasizing assigned seating, onboard amenities, and the productivity and low-stress benefits versus driving. In Orlando, he reviews the Signia by Hilton (connected to Waldorf Astoria) as a strong value with great rooms, pool, restaurants, and fireworks views, noting slower bus transport to the parks, and shares a Disney day tip: book an air-conditioned sit-down meal like the Brown Derby. He announces the launch of staybaya.com for Baya, his upscale resort on a tropical fruit farm in Miami's Redland area targeting a mid-year opening next summer with a $50 VIP program offering 40% discounts, and he confirms plans for a Hospitality Power Breakfast series, with the first eight-person event hosted at The Moor in the Design District.Thank you to this episode's sponsor, Lodgify. Make sure to use promo code THM60 for 60% off. 00:00 Welcome and Topics00:39 Sponsor Lodgify 01:25 Miami Beach Staycation02:37 South Beach Service Lesson03:54 Loews Sushi Find05:28 Brightline to Orlando07:31 Signia Hotel Review09:41 Disney Dining Tip11:05 Train Back and Florida Travel12:08 Baya Resort Announcement13:31 Hospitality Power Breakfast14:14 Wrap Up and Subscribe

Dans cet épisode de CHEFS D'ENTREPRISE-S, on reçoit Aline Lebrêne Baron, fondatrice d'OUMAMI, une marque de bouillons bienfaisants pensés pour le goût et la santé.Aline raconte à notre micro un parcours longtemps resté loin de la cuisine. Il démarre par une éducation très exigeante sur le goût de la part de son grand-père, puis un départ précoce de chez ses parents pour construire sa vie seule. Elle choisit d'abord le bâtiment, un univers masculin et physique, avant qu'une série d'épreuves personnelles ne l'amène à repenser totalement sa trajectoire.L'épisode revient sur le moment charnière où la question de la santé et de l'alimentation devient centrale dans sa vie. Elle s'intéresse au microbiote, au soin par la nourriture et décide de créer un produit qu'elle ne trouve pas sur le marché : un bouillon bio liquide. Sans formation initiale dans le domaine, elle apprend seule, se forme à la conserverie et construit pas à pas son outil de production.On parle d'intuition entrepreneuriale, de résilience face aux chocs de la vie et de la manière dont une conviction personnelle peut devenir une entreprise. Une histoire dans laquelle entreprendre devient une façon de reprendre le contrôle.Pour découvrir les bouillons OUMAMI, c'est par ici.Et pour jeter un œil à l'épicerie Good Food For Mama qui accompagne la maternité, par là ! Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Dedicaremos la primera parte del programa a discutir la actualidad. El primer tema de conversación serán las nuevas sanciones de la UE contra Rusia. Esta vez, el objetivo de las sanciones es diferente, y tiene relación no solo con la guerra de Ucrania, sino también con la seguridad europea a largo plazo. La segunda conversación tratará sobre un artículo publicado en The Economist. Los autores discuten las leyes contra el discurso racista de Brasil, las más estrictas del mundo, y se preguntan si están resolviendo profundas desigualdades sociales. El segmento de ciencia lo dedicaremos a un estudio que indica que una vida más larga no necesariamente significa una vida más saludable. El estudio ha descubierto que, aunque la esperanza de vida global se ha disparado hasta los 73,8 años de edad, gran parte del tiempo adicional de vida se pasa en un mal estado de salud. Y concluiremos la primera parte del programa con una discusión sobre Michelin, conocida por sus evaluaciones de restaurantes, que ha lanzado ahora su primera guía de bodegas. Como se esperaba, la decisión no estuvo exenta de polémica. El resto del episodio de hoy lo dedicaremos a la lengua y la cultura españolas. La primera conversación incluirá ejemplos del tema de gramática de la semana, Imperative Mood - Part IV (Negative). En esta conversación hablaremos de un nuevo proyecto de ley para endurecer la normativa sobre el tabaco en España. Entre otras medidas, esta ley ampliará las zonas prohibidas para fumar, como las terrazas de bares y restaurantes. Aunque esta medida busca proteger a los jóvenes del mal hábito del tabaco, no todo el mundo está de acuerdo con este proyecto de ley. De nuevo, algunos ciudadanos apuntan a la libertad individual y la economía para rechazarla. Y, en nuestra última conversación, aprenderemos a usar una nueva expresión española, Ser otro cantar. Hablaremos de los nuevos votantes españoles, ciudadanos de edades entre 18 y 20 años, y la política. Parece ser que un porcentaje alto de jóvenes varones españoles es partidario de la ultraderecha. Sin embargo, no hay tantas mujeres de esta misma franja de edad que prefieran partidos de ultraderecha. Analizaremos las causas de este giro a la derecha en los jóvenes votantes y discutiremos los motivos de esta brecha generacional. Las nuevas sanciones de Europa contra Rusia persiguen la seguridad europea ¿Están resolviendo profundas desigualdades sociales las estrictas leyes contra el discurso racista de Brasil? Un estudio descubre que una vida más larga no significa una vida más saludable Michelin genera polémica al ampliar su guía de restaurantes e incluir también fincas vitivinícolas Prohibición de fumar en cualquier espacio público Los nuevos votantes españoles y la política

Champagne is more than something poured at a toast — it's a place you can actually visit, and this episode finally delivers on months of hints about a long-awaited spring trip there. Sommelier Lara Koffer joins Amanda to unpack the region's biggest split: house Champagne versus grower Champagne, and how roughly 16,000 growers keep the famous marques stocked with fruit. Grab your wine club wine, the Grumier Réserve Perpétuelle, a rare solera-style non-vintage blend dating back to 2005 and join us for stories from Reims and Épernay — Bollinger's hand-disgorged prestige cuvées, a Michelin-starred "Mysteries of Champagne" tasting menu, and hard-won advice on hiring a driver instead of renting a car. Pour a glass and settle in for a trip report worth the wait. Featured Wine: NV Maurice Grumier Réserve Perpétuelle Extra-Brut Champagne Find all of our mentions for restaurants, wineries, and hotels in Amanda's Guide to Visiting Paris and Champagne

Im ersten Teil unseres Programms geht es wie immer um aktuelle Ereignisse. Unser erstes Thema ist das neue Sanktionspaket der EU gegen Russland. Diesmal haben die Sanktionen einen anderen Schwerpunkt. Sie haben nicht mehr nur das Ende des Krieges in der Ukraine zum Ziel, sondern auch die langfristige Sicherheit in Europa. Danach sprechen wir über einen Artikel, der diese Woche in The Economist erschienen ist. Die Autoren diskutieren Brasiliens weltweit strengste Gesetze gegen rassistische Äußerungen. Sie stellen aber auch die Frage, ob diese Gesetze die tiefgreifenden sozialen Ungleichheiten im Land wirklich beseitigen. In unserem Wissenschaftsteil beschäftigen wir uns mit einer Studie, die zu dem Ergebnis kommt, dass ein längeres Leben nicht automatisch ein gesünderes Leben bedeutet. Die Studie zeigt, dass die weltweite Lebenserwartung auf 73,8 Jahre gestiegen ist, die Menschen jedoch einen großen Teil dieser zusätzlichen Lebensjahre in schlechter Gesundheit verbringen. Und wir beenden den ersten Teil des Programms mit einer Diskussion über den ersten Michelin-Weingutführer, der gerade erschienen ist. Michelin ist normalerweise bekannt für Restaurantbewertungen. Wie zu erwarten, gab es einige Kontroversen um diesen Schritt. Der Rest des Programms ist der deutschen Sprache und Kultur gewidmet. Die heutige Grammatiklektion konzentriert sich auf Adverbs of Place — Part 2. In Deutschland sind momentan kurze, prägnante und international verständliche Vornamen in Mode. Doch es gibt immer wieder Ausnahmen, wo entschieden werden muss, ob der gewählte Name zulässig ist. Denn es gibt bestimmte Regeln bei der Namensgebung, auch um das Kind zu schützen. (Pause, Themenwechsel) Jens Spahn musste von seinem Amt als Bundestagspräsident zurücktreten, weil er und sein Ehemann im Ausland mit Hilfe einer Leihmutter Väter geworden waren. Leihmutterschaft ist in Deutschland illegal und wurde selbst von Jens Spahn bisher öffentlich aus moralischen Gründen abgelehnt. Deshalb wurden ihm von seiner Partei Löcher in den Bauch gefragt. Und genau das ist unsere Redewendung diese Woche: Löcher in den Bauch fragen. Neue EU-Sanktionen gegen Russland zur Stärkung der europäischen Sicherheit Brasiliens Kampf gegen Rassismus: Reichen strenge Gesetze gegen soziale Ungleichheiten? Neue Studie: Menschen leben länger – aber nicht gesünder Michelin weitet seinen Restaurantführer auf Weingüter aus Vornamen in Deutschland Skandal um Leihmutterschaft – Jens Spahn tritt zurück

On this episode of And Now We Drink, Matt Slayer sits down with Christy Love for a wide-ranging, unpredictable conversation that moves from bourbon and Bible study to corn, prison ministry, podcasting, and the meaning of forgiveness. Christy opens up about growing up with an alcoholic father who later became a pastor, her Korean mother's deep faith, and the Pentecostal experience that shaped her own spiritual life. Matt and Christy dig into theology from very different perspectives, with Matt bringing atheist curiosity and Christy offering candid, non-preachy reflections on sin, salvation, science, and why she believes relationships matter more than judgment. Christy also speaks openly about her husband's incarceration, the crime from his youth, her decision to choose forgiveness, and the prison church and Bible studies he has helped build behind bars. The conversation also explores Christy's work in the industry, her new podcast In Bed with Christy Love, her upcoming memoir  and why she sees podcasting as both therapy and a way to reclaim her own story. Along the way, Matt breaks down the brutal realities of podcasting, fame, OnlyFans, camming during the pandemic, and surviving trolls with humor. From LA restaurants and Michelin stars to Japan, Cuba, Oktoberfest, dating norms, toxic relationships, and whether someone would sleep with a clone, this episode is funny, thoughtful, explicit, and surprisingly philosophical—exactly the kind of chaotic honesty And Now We Drink does best.     We are proud to be brought to you by BellFlask   www.bellflask.com use promo code slayer20 for 20% off at checkout     Cover your shame in our wares.   New Merch! anwd.net/merch   The Patreon is full of exclusive content and directly supports the show. patreon.com/mattslayer Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of And Now We Drink, Matt Slayer sits down with Christy Love for a wide-ranging, unpredictable conversation that moves from bourbon and Bible study to corn, prison ministry, podcasting, and the meaning of forgiveness. Christy opens up about growing up with an alcoholic father who later became a pastor, her Korean mother's deep faith, and the Pentecostal experience that shaped her own spiritual life. Matt and Christy dig into theology from very different perspectives, with Matt bringing atheist curiosity and Christy offering candid, non-preachy reflections on sin, salvation, science, and why she believes relationships matter more than judgment. Christy also speaks openly about her husband's incarceration, the crime from his youth, her decision to choose forgiveness, and the prison church and Bible studies he has helped build behind bars. The conversation also explores Christy's work in the industry, her new podcast In Bed with Christy Love, her upcoming memoir  and why she sees podcasting as both therapy and a way to reclaim her own story. Along the way, Matt breaks down the brutal realities of podcasting, fame, OnlyFans, camming during the pandemic, and surviving trolls with humor. From LA restaurants and Michelin stars to Japan, Cuba, Oktoberfest, dating norms, toxic relationships, and whether someone would sleep with a clone, this episode is funny, thoughtful, explicit, and surprisingly philosophical—exactly the kind of chaotic honesty And Now We Drink does best.     We are proud to be brought to you by BellFlask   www.bellflask.com use promo code slayer20 for 20% off at checkout     Cover your shame in our wares.   New Merch! anwd.net/merch   The Patreon is full of exclusive content and directly supports the show. patreon.com/mattslayer Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of And Now We Drink, Matt Slayer sits down with Christy Love for a wide-ranging, unpredictable conversation that moves from bourbon and Bible study to corn, prison ministry, podcasting, and the meaning of forgiveness. Christy opens up about growing up with an alcoholic father who later became a pastor, her Korean mother's deep faith, and the Pentecostal experience that shaped her own spiritual life. Matt and Christy dig into theology from very different perspectives, with Matt bringing atheist curiosity and Christy offering candid, non-preachy reflections on sin, salvation, science, and why she believes relationships matter more than judgment. Christy also speaks openly about her husband's incarceration, the crime from his youth, her decision to choose forgiveness, and the prison church and Bible studies he has helped build behind bars. The conversation also explores Christy's work in the industry, her new podcast In Bed with Christy Love, her upcoming memoir  and why she sees podcasting as both therapy and a way to reclaim her own story. Along the way, Matt breaks down the brutal realities of podcasting, fame, OnlyFans, camming during the pandemic, and surviving trolls with humor. From LA restaurants and Michelin stars to Japan, Cuba, Oktoberfest, dating norms, toxic relationships, and whether someone would sleep with a clone, this episode is funny, thoughtful, explicit, and surprisingly philosophical—exactly the kind of chaotic honesty And Now We Drink does best.     We are proud to be brought to you by BellFlask   www.bellflask.com use promo code slayer20 for 20% off at checkout     Cover your shame in our wares.   New Merch! anwd.net/merch   The Patreon is full of exclusive content and directly supports the show. patreon.com/mattslayer Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Im ersten Teil unseres Programms geht es wie immer um aktuelle Ereignisse. Unser erstes Thema ist das neue Sanktionspaket der EU gegen Russland. Diesmal haben die Sanktionen einen anderen Schwerpunkt. Sie haben nicht mehr nur das Ende des Krieges in der Ukraine zum Ziel, sondern auch die langfristige Sicherheit in Europa. Danach sprechen wir über einen Artikel, der diese Woche in The Economist erschienen ist. Die Autoren diskutieren Brasiliens weltweit strengste Gesetze gegen rassistische Äußerungen. Sie stellen aber auch die Frage, ob diese Gesetze die tiefgreifenden sozialen Ungleichheiten im Land wirklich beseitigen. In unserem Wissenschaftsteil beschäftigen wir uns mit einer Studie, die zu dem Ergebnis kommt, dass ein längeres Leben nicht automatisch ein gesünderes Leben bedeutet. Die Studie zeigt, dass die weltweite Lebenserwartung auf 73,8 Jahre gestiegen ist, die Menschen jedoch einen großen Teil dieser zusätzlichen Lebensjahre in schlechter Gesundheit verbringen. Und wir beenden den ersten Teil des Programms mit einer Diskussion über den ersten Michelin-Weingutführer, der gerade erschienen ist. Michelin ist normalerweise bekannt für Restaurantbewertungen. Wie zu erwarten, gab es einige Kontroversen um diesen Schritt. Der Rest des Programms ist der deutschen Sprache und Kultur gewidmet. Die heutige Grammatiklektion konzentriert sich auf Adverbs of Place — Part 2. In Deutschland sind momentan kurze, prägnante und international verständliche Vornamen in Mode. Doch es gibt immer wieder Ausnahmen, wo entschieden werden muss, ob der gewählte Name zulässig ist. Denn es gibt bestimmte Regeln bei der Namensgebung, auch um das Kind zu schützen. (Pause, Themenwechsel) Jens Spahn musste von seinem Amt als Bundestagspräsident zurücktreten, weil er und sein Ehemann im Ausland mit Hilfe einer Leihmutter Väter geworden waren. Leihmutterschaft ist in Deutschland illegal und wurde selbst von Jens Spahn bisher öffentlich aus moralischen Gründen abgelehnt. Deshalb wurden ihm von seiner Partei Löcher in den Bauch gefragt. Und genau das ist unsere Redewendung diese Woche: Löcher in den Bauch fragen. Neue EU-Sanktionen gegen Russland zur Stärkung der europäischen Sicherheit Brasiliens Kampf gegen Rassismus: Reichen strenge Gesetze gegen soziale Ungleichheiten? Neue Studie: Menschen leben länger – aber nicht gesünder Michelin weitet seinen Restaurantführer auf Weingüter aus Vornamen in Deutschland Skandal um Leihmutterschaft – Jens Spahn tritt zurück

This Week on Dishing it Out, Gary and Gareth welcome JP McMahon, Michelin-starred chef, restaurateur, author and one of the most influential voices in Irish food. He is the owner and culinary director of Aniar, Galway's Michelin-starred restaurant, alongside Cava Bodega and other ventures. JP talks about the process of fixing bad backs and getting fit to settling for early nights as his careers progresses. A Dublin native, JP gives amazing unique perspective on how he found a new home in Galway and its culture. As the author of the award-winning The Irish Cookbook, JP shares how he found a passion for bringing food and literature together. He also gives some fascinating insights on the history of Irish culinary culture and how Italian 90 brought a new confidence to the country. The lads lift the bonnet on Food on the Edge, JP's international symposium that has brought many of the world's greatest chefs to Ireland, and realities of running such an event in Ireland. Following a recent trip to Spain, Gareth shares his recipe for a tomato bruschetta as the Nespresso Dish of the Week. To close, the Culinary Conundrum shares some fantastic anecdotes about cooking on live TV.

The new season of the New Worlder podcast is finally getting underway. The break was a little longer than I expected because some of the final research trips for the book I've been working on were delayed, then writing and edits took longer than expected. The book, called Eating the Amazon, is now finished. Many have asked already, but there are no recipes or photos. It's a non-fiction narrative comprised of 12 stories set in different parts of the Amazon and it will be published early next year by The New Press.After this conversation with Juliana to open the season of the podcast, there will be an on-location episode from Trancoso, Brazil, and then we'll move into regular interviews, every other week, just as before. This will go until the end of the year.Around the start of next year, we are going to have a series of interviews related to people working with food in the Amazon. Some of the guests will appear in the book. Others are people I know or are influential in that realm of knowledge. Some you will know immediately. Others you should know.During this conversation we talk about what Juliana has been doing and also go over some details about the book, the process of writing it, some of the themes within, the future book tour and other details that are still being finalized. We also have an in-depth conversation about some of the topics that occurred while we were away, such as Noma LA, Michelin's green stars, and the diarrhea lettuce sweeping America.Read more at New Worlder.--Host: Nicholas GillCo-host: Juliana DuqueProduced by Nicholas Gill & Juliana DuqueRecording & Editing by New Worlder Email: thenewworlder@gmail.comRead more at New Worlder: https://www.newworlder.com

Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality. People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker. But behind the television career is a chef who built his reputation the hard way, through Michelin-star kitchens, iconic restaurants, financial pressure, family life and an unwavering commitment to hospitality. In this episode of Straight To The Source, Tawnya Bahr sits down with Colin for one of his most candid conversations yet. From growing up in Dublin to building Four in Hand and 4Fourteen, Colin shares the lessons that shaped his career, why business is tougher than ever, how television changed his life, the importance of great partners, and why mental health can no longer be ignored in hospitality. Whether you're a chef, restaurateur, producer or simply love great food stories, this episode is packed with honesty, humour and hard-earned wisdom. In this episode, you'll hear: Colin's journey from Dublin to Australia's leading kitchens Michelin-star lessons that still shape his cooking Building Four in Hand and 4Fourteen How television transformed his career. Business failures, resilience and bouncing back Family, fatherhood and finding balance Leadership lessons every hospitality business needs Mental health and his work with WNOW (When No One's Watching) Why supporting local hospitality has never mattered more About Colin FassnidgeBorn in Dublin, Colin Fassnidge trained in Michelin-starred kitchens before relocating to Australia, where he became one of the country's most recognised chefs. Best known for Four in Hand and 4Fourteen, Colin has also built an extensive television career through My Kitchen Rules, Better Homes & Gardens and numerous food and travel productions. Beyond the kitchen, he's a passionate advocate for hospitality, Manu Feildel, mental health, and supporting local food communities.Connect with Colin FassnidgeInstagram: @chefcolinfassnidgeFacebook: Colin Fassnidge Resources & Mentions WNOW (When No One's Watching) https://wnow.org/ OzHarvest https://www.ozharvest.org/ Better Homes& Gardens https://www.bhg.com.au/ About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords Colin Fassnidge, My Kitchen Rules, Better Homes & Gardens, hospitality podcast, Food Stories, Travel, Culinary Tourism, Australian chefs, restaurant business, food podcast, chef interview, Irish cooking, mental health, leadership, restaurants, Raymond Blanc, hospitality industry, MichelinStar, WNOW (When No One's Watching), Mens Health, Sydney restaurants, Michelin chefs, Logies, Social media, Michelin, Ozharvest, Hospitality, Straight To The Source, Tawnya Bahr, Lucy Allon@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

On reçoit cette semaine dans le podcast Ismaïl Guerre-Genton, chef du restaurant Maison Akène dans le Pas-de-Calais à Ardres.Dans cette troisième et dernière partie, Ismaïl raconte la construction du duo avec Inès, pensé dès le départ dans l'équité plutôt que dans le schéma traditionnel du chef et de « la femme de l'ombre ». Il revient sur Empreinte, leur premier restaurant, né d'un coup de tête après des mois de recherche infructueuse et d'un entretien d'embauche qui les pousse finalement à se lancer.Quatre années où l'obsession d'une étoile Michelin prend le pas sur tout, un cercle vicieux de surinvestissement, le Covid, l'endettement, jusqu'à un moment de vraie détresse professionnelle. Ismaïl et Inès finissent par tout arrêter, vendre la maison, le restaurant, sans filet ni projet futur.De cette remise à zéro naît leur deuxième restaurant Maison Akène, à Ardres, dans une ancienne bâtisse du XVIIe siècle. Ismaïl raconte l'ouverture, la patience nécessaire pour s'installer, l'entrée au guide Michelin et une forme de sérénité durement retrouvée.Pour en savoir plus sur le restaurant d'Ismaïl à deux pas de Calais, c'est par ici.

Local restaurants have the opportunity to earn those coveted stars.

Episode 181 of A Cork in the Road welcomes Kiki Austin, Atlanta's acclaimed sake sommelier and the head sommelier at Michelin-starred Mujō. A graduate of the Culinary Institute of America, Kiki's journey into sake began with a single drink after karate class and has since taken her from wine retail and fine dining to immersive travels throughout Japan, deepening her understanding of one of the world's most fascinating beverages. In this conversation, Kiki shares how sake is made, why it's so unique for food pairings, and how thoughtful hospitality can make guests feel more confident exploring it. We also discuss the artistry and pursuit of excellence in Michelin-starred dining in Atlanta, and she talks about her passion for increasing visibility for the sake industry as a whole. Whether you're already a sake enthusiast or simply sake-curious, this episode offers an engaging look at the people, culture, and craftsmanship behind every pour. You can follow @kiki.sipz and @mujoatl on Instagram, and visit www.mujoatl.com to learn more about their menu and experience.Recorded July 20, 2026-----------------*** Check out our ⁠⁠MERCH SHOP⁠⁠ to directly support the show, and visit www.acorkintheroad.com for all upcoming events and media contributions

On reçoit cette semaine dans le podcast Ismaïl Guerre-Genton, chef du restaurant Maison Akène dans le Pas-de-Calais à Ardres.Dans cette deuxième partie, Ismaïl retrace ses années de formation, entre stages marquants et premières maisons. D'abord Guy Lassausaie, deux étoiles à taille humaine, puis Paul Bocuse, la rigueur, les codes et un souvenir resté gravé : Zidane croisé en cuisine.Viennent ensuite les trois mentors qui l'ont vraiment façonné. Michel Bras d'abord, deux saisons tournées vers la cueillette et le respect du rythme de travail. Puis Emmanuel Renaut : l'intensité à son maximum, la troisième étoile en ligne de mire et la rencontre avec Inès, sa compagne. Enfin Julien Gatillon, pour l'ouverture du 1920 à Megève, où la proximité et la confiance du chef le font enfin se sentir considéré.Il raconte ensuite l'épisode le plus formateur, une saison en Corse où il se retrouve seul à monter un restaurant étoilé sans chef ni équipe.Pour en savoir plus sur le restaurant d'Ismaïl à deux pas de Calais, c'est par ici.

What are weird foods you eat? Melissa likes cottage cheese on tacos.

All the latest news and views from John Stimpfig and Elin McCoy in this month's Omnibus. Reports on the state of Napa Valley, good and bad, how En Primeur 2025 Bordeaux fared in the UK and US (and which wines did sell through), reaction to Michelin's guide to Burgundy, weather watch and much more.Find out more at wine-conversation.com

On reçoit cette semaine dans le podcast Ismaïl Guerre-Genton, chef du restaurant Maison Akène dans le Pas-de-Calais à Ardres.Dans cette première partie, il raconte sa cuisine actuelle, façonnée par son terroir, par la rencontre avec Inès, sa femme, qui s'occupe de la salle et bien plus encore et par la naissance de leur fille il y a trois ans, qui a profondément recentré son écriture culinaire. Il revient aussi sur son ancien restaurant, Empreinte, où il a fait l'erreur de ne pas suffisamment prendre compte les retours de sa clientèle. Il évoque le chemin parcouru depuis vers une cuisine plus à l'écoute, plus généreuse et un management repensé autour de la bienveillance.Puis retour aux origines, dans un petit village du Nord où rien ne le destinait à la cuisine. Les repas de famille du dimanche, un grand-père hôtelier, un père boucher reconverti, une adolescence tournée vers le football et des études de kinésithérapie. Puis après plusieurs échecs, une expérience de plongeur, une saison dans les Hautes-Alpes puis une intuition : ce sera la cuisine. Direction l'Institut Paul Bocuse, à Lyon, où l'histoire commence vraiment à se dessiner.Pour en savoir plus sur le restaurant d'Ismaïl à deux pas de Calais, c'est par ici.

Je rediffuse cet été l'un de vos épisodes préférés avec le chef étoilé Lyonnais Christian Têtedoie.

Jest wyjątkiem od smutnej reguły? Raczej potwierdzeniem, że zasady gry wreszcie się zmieniają. – Uwielbiam miejsca, które tętnią życiem i emocjami. I u nas też jest czasem za ciasno i za głośno, ale za to zawsze przepysznie – mówi Beata Śniechowska, właścicielka wrocławskiej Baby i pierwsza szefowa kuchni w Polsce nagrodzona gwiazdką Michelin.

No bēgļu nometnes karotes līdz "Michelin" zvaigznēm – stāsti, kas iepazīstina ar latviešu šefpavāriem pasaulē šobrīd iepazīstami izstādē "Virtuves zvaigznes. Latviešu šefpavāri pasaulē" muzejā un pētniecības centrā "Latvieši pasaulē". Raidījumā Globālais latvietis. 21. gadsimts ieklausāmies virtuves zvaigžņu stāstos un atklājam latviešu pavāru noslēpumus. Izstādes uzmanības centrā ir deviņi izcili latviešu pavāri un šefpavāri, kuru karjera saistīta ar darbu ārpus Latvijas. Tie ir profesionāļi, kuri ar savām idejām, darbu un pieredzi ietekmējuši kulinārijas vidi gan Latvijā, gan ārpus tās. Izstādes varoņi ir dažādu dzīvesgājumu latvieši – daļa dzimusi diasporā, jo viņu ģimenes savulaik devušās svešumā kā kara bēgļi, bet citi no Latvijas izceļojuši nesen. Izstāde atklāj gan viņu ēdiena filozofiju, gan profesionālos panākumus "Michelin" zvaigžņu restorānos un prestižos konkursos. Izstāde balstīta pašu pavāru sniegtajās intervijās. Tās papildina fotogrāfijas un daudzveidīgs priekšmetu klāsts.  Iepazīt latviešu zvaigznes virtuvē raidījumā palīdz muzeja "Latvieši pasaulē" pārstāves Marianna Auliciema un Danute Grīnfelde. Un arī divi īpaši ciemiņi. Lauma Kilgasa ir izstādes "eksponāts". Viņa ir latviešu pavāre Īrijā, plašu atpazīstamību ieguva, uzvarot kulinārijas konkursā "Ireland's Next Top Cheff". Lauma ir galvenā šefpavāra vietniece senatnīgajā Kilronanas pilī Īrijā, bet Īrijā ir nokļuvusi uzreiz pēc tam, ka ir absolvējusi Vecbebru profesionālo tehnikumu, tur apguvu ēdināšanas pakalpojumu speciālistes profesiju. Otrs īpašais viesis ir šefpavārs Kaspars Barsukovs no restorāna "Bistro SMØR", kas tikai pusgadu pēc atvēršanas nonāca "Michelin" redzeslokā. 

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Wilfried revient sur le succès de Lava, une cuisine bistronomique pensée autour du feu et des volcans. Puis retour aux origines, en Lorraine, dans le petit village de Vaux : une enfance tranquille auprès de parents militaires, un collège compliqué et un stage de troisième décisif qui l'oriente vers le BEP hôtelier.Il raconte ensuite les grandes maisons qui l'ont formé, des Crayères à Reims au Louis XV à Monaco, jusqu'à un trois étoiles en Allemagne où il craque, avant de participer à l'obtention d'une première étoile dans un restaurant au Luxembourg. Puis le grand saut vers l'Australie, la rencontre avec sa future femme, la découverte de la cuisine asiatique et le retour à Paris chez Thierry Marx.Il détaille enfin son passage au Chili, dans l'un des meilleurs restaurants du monde à l'époque, son arrivée quasi fortuite à Top Chef, puis les débuts très fragiles de Lava, ouvert en mars 2024. Il revient enfin sur le déclic de Taste of Paris 2025, qui a soudé son équipe, et son ambition pour la suite.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

Bruce & Gaydos explain why the owner of a Michelin-starred restaurant in South Korea is facing up to a year in jail.

Episode 2005 - brought to you by our incredible sponsors: Ethos - Take 10 minutes to get covered today, with life insurance through Ethos Get your free quote at ETHOS.com/hardfactor 00:00:00 Timestamps 00:05:34 Lil Wayne Interview recap 00:09:08 Male only gym seeks to prevent Christian men from lust 00:26:45 Bear electrocuted on electrical pole after rescue deemed too risky 00:34:18 Michelin star chef in South Korea facing jail over ant dessert 00:40:15 Orcas are now exploding Sunfish with tremendous force For more head over to patreon.com/hardfactor for weekly bonus episodes and most importantly HAGFD! Learn more about your ad choices. Visit megaphone.fm/adchoices

From growing up on a Gloucester council estate to becoming one of Britain's best-known culinary success stories, Tom Kerridge has built a career defined by resilience, risk and an enduring belief in people.Tom joins James O'Brien to discuss his unlikely path into hospitality, from washing up in country house hotels to the intensity of London's leading kitchens and the creation of The Hand and Flowers - the UK's first pub to hold two Michelin stars. He reflects on the energy of professional kitchens, the mentors who shaped him, and why he believes being a chef is “nothing to do with food”.They also explore his growing role as an advocate for hospitality, the pressure of running businesses and supporting hundreds of staff, and his engagement with politics and VAT reform. Tom discusses his television career, his latest series Tom Kerridge Cooks Italy, and why success means seeing the people around him thrive.Tom first appeared on Full Disclosure remotely in 2020, during the Covid period. Returning to the studio, he and James pick up the conversation for a candid, funny and deeply personal look at family, ambition, food and finding purpose through connection.Watch Tom Kerridge Cooks Italy here Full Disclosure is a Global ProductionListen or watch every Friday on Global Player, YouTube or wherever you get your podcasts.

This week on The LA Food Podcast, we finally tackle one of the biggest destinations in Los Angeles dining: Vespertine & Providence. After revisiting Jordan Kahn's boundary-pushing tasting menu and making our long-awaited first trip to Michael Cimarusti's three-Michelin-star seafood temple, we compare every course, every experience, and ask whether Michelin got the rankings right. We also rank the Southern California Michelin restaurants we've visited so far and debate which are truly worth the pilgrimage.Then it's Chef's Kiss / Big Miss, where we unpack the New York Times' controversial Chez Panisse review, whether restaurants have become too obsessed with spectacle over hospitality, LA's bizarre luxury ice trend, why handcrafted restaurant marketing is making a comeback in the AI era, and Taco Bell's attempt to survive the "Diarrhea Lettuce Summer."Finally, Luca sits down with Daniel Patterson and Sarah Lewitinn of Jacaranda, one of LA's most exciting new restaurants, to discuss turning an intimate supper club into one of the city's hottest reservations, why they're betting on ambitious fine dining in 2026, hospitality without pretension, and what modern restaurants can learn from both the music industry and Michelin-starred dining.

Michelin star restaurant owner in South Korea faces jail for serving up ants on a dessert. US CD sales on the rise despite Gen-Z not owning CD players. Hitler's birthplace in Austria reopens as a police station. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

Extreme odor leads to discovery of body that had been in a Texas donation box for weeks, Florida Man was doing his thing with a flamethrower and knife while barricaded in an RV in the Walmart parking lot creating police standoff, Michelin-starred chef faces jail time for ant-topped dessertSee omnystudio.com/listener for privacy information.

Chef Toby Archibald is the New Zealand-born chef and owner of Quarter Acre, a Michelin Guide restaurant on Lower Greenville in Dallas. Texas Monthly named it one of the Best New Restaurants in 2023. D Magazine ranked it a Top 5 restaurant. He spent twenty years working through Michelin-starred kitchens in London, Canada, New York, and Australia before opening Quarter Acre in December 2022. His career includes sous chef at The Greenhouse in London, sous chef at Café Boulud Toronto and New York under Gavin Kaysen and Aaron Bludorn, and Executive Chef at Georgie by Curtis Stone.This episode starts in 2006. Toby is 23, backpacking across America, staying in a hostel. He gets a reservation at Restaurant Daniel. Shows up 20 minutes early, gets fitted with a dinner jacket from a room full of them, sits in the middle of the dining room as a solo diner, and has a meal he cannot describe but has never forgotten. That one dinner changed the entire direction of his career, his life, and who he is as a chef.Why you cannot learn to really cook from YouTube because you cannot taste or smell what is happening in the pan, and the critical learning lives entirely in that gapThe difference between French charcuterie and Italian salumi and why calling a plate of Italian cold cuts a charcuterie board is almost always the wrong nameWhat one extraordinary hospitality experience at age 23 can do to a twenty-year career and why Daniel Boulud built his entire reputation on making every single person feel exactly the way Toby felt that nightAndré and Toby cover the Bocuse d'Or dinner at Kent Rathbun's house where this friendship started, the language barrier at The Greenhouse that forced real learning, the seventh generation charcutier at Café Boulud Toronto who could debone a pig with a spoon, Gavin Kaysen leaving New York a week after Toby arrived, Daniel Boulud pulling out his phone at Toby's farewell dinner to look up Sydney hotels, and what Quarter Acre is and why it is impossible to put in a box.GuestToby Archibald on Instagram → https://www.instagram.com/tobyarchibald/Quarter Acre on Instagram → https://www.instagram.com/quarteracredallas/Quarter Acre Website → https://www.quarteracrerestaurant.com/Links Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

DJ has the Quick Takes LIVE at Cup and Cone including bra sweat, islands in Minnesota and much more then we discuss a story from South Korea where ants are being used as a topping for ice cream at a Michelin restaurant!

Michelin star restaurant owner in South Korea faces jail for serving dessert topped with ants. CD sales are on the rise despite Gen Z lacking CD players. Adolf Hitler's birthplace in Austria re-opens as a police station. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

La gastronomie française n'est pas qu'une histoire de grands restaurants et d'étoiles Michelin. C'est un patrimoine appartenant à toute une population et qui en fait bon usage selon une étude Quitoque publiée en 2018. Près de la moitié des Français préparent 9 repas par semaine. Cette tradition vient, comme souvent, avec son lot d'expressions. Vous connaissez sûrement l'adage : “Vous êtes un vrai cordon bleu”. Il désigne quelqu'un comme étant un bon cuisinier. Et même si ce plat nous vient de la frontière suisse, l'expression, elle, est bien française. Et il se pourrait même qu'elle n'ait absolument rien à voir avec cette madeleine de Proust. Et donc, ça vient d'où ? Est-ce que l'expression a un lien avec la cuisine ? Écoutez la suite de cet épisode de "Maintenant vous savez". Un podcast Bababam Originals, écrit et réalisé par Samuel Lumbroso.  Première diffusion : novembre 2023 À écouter aussi : ⁠Qu'est-ce que la méthode 1% ?⁠ ⁠La gale est-elle vraiment liée à un problème d'hygiène ?⁠ ⁠Qu'est-ce que le jeûne sexuel ?⁠ Retrouvez tous les épisodes de ⁠"Maintenant vous savez".⁠ Suivez Bababam sur ⁠Instagram⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.The economic problem facing bars devoted exclusively to non-alcoholic cocktails.A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.The BanterMark Pascal and Francis Schott welcome two of their favorite guests: each other.Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival.Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming.The ConversationThe Guys begin with Michelin's decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin's expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews.Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience.Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price.Mark then reveals he has been using essentially the same strategy with pizza since the 1980s.Timestamps00:00 Tasting the revived Hawaiian spirit ʻŌkolehao05:35 The history, disappearance and return of ʻŌkolehao12:15 Why Michelin retired the Green Star16:25 Is Michelin diluting its restaurant standards?19:00 Can mocktail-only bars survive?26:20 Rising restaurant wine prices and the by-the-glass bottle hack31:20 Mark's remarkably similar pizza hackInfoOla ʻŌkolehao Distillery https://thespiritofhawaii.com/Restaurant Guys' Regulars https://restaurantguysregulars.buzzsprout.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you 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

A 48 hour sourdough, a John Dory and some Tom ash salt... It's only chef, broadcaster and Michelin star man, Tom Kerridge! Upgrade your everyday wardrobe (while you still can

This week kicks off our summer rerun series, digging up the best tourism episodes from the archive while we take a break from new true crime deep dives. First up: 141, Tourists from Hell. Years of running walking tours and food tours in Seoul means years of collecting the worst behavior tourism has to offer. Hand holders who never read their confirmation emails. Tour-splainers who think they know the history better than the guide telling it. The no-show who ghosted, left a one-star review, then demanded a refund anyway. A hotel concierge (the irony) who wanted a private tour at group rates, only ate at Michelin-level places, and ended the day eating bread from a bakery because nothing else met his standards. Plus, why Joe stopped taking media fixer gigs after some genuinely great experiences with names like Bourdain and Zimmern, and a stack of tourist horror movie recommendations to close things out. If you've ever worked in hospitality, this one's for you. If you've ever been that guest, you might recognize yourself. Topics Discussed Introducing the "Tourist Season" summer replay series The most memorable difficult guests from years of leading tours "Hand holders" who never read booking information Tourists who showed up at the wrong location and demanded refunds Guests who tried to explain Korean history to the guides No-shows and last-minute cancellations Refund requests after missed tours Hecklers and guests with personal agendas The infamous "Touché!" guest Drunk guests and disruptive tour behavior Guests distracted by phones and Pokémon Go Problems unique to hiking tours Food tour horror stories Vegetarians booking Korean BBQ tours The worst guest ever: a hotel concierge with impossible expectations Working as media fixers for international television productions Positive experiences with Anthony Bourdain, Andrew Zimmern, National Geographic, and Milk Street Horror film recommendations for travelers Mentioned During the Episode ZenKimchi Experiences The Dark Side of Seoul Tour Korean BBQ Experience Anthony Bourdain Andrew Zimmern National Geographic Milk Street Listen & Follow Website: https://darksideofseoul.com Apple Podcasts: https://podcasts.apple.com/us/podcast/the-dark-side-of-seoul-podcast/id1504623984 Spotify: https://open.spotify.com/show/1lZBXNX79kwH2NXcJWNcb8 Patreon: https://patreon.com/darksideofseoul YouTube: https://youtube.com/@darksideofseoul Instagram: https://instagram.com/darksideofseoul Facebook: https://facebook.com/darksideofseoul Contact: info@darksideofseoul.com About The Dark Side of Seoul The Dark Side of Seoul explores Korea's hidden history, folklore, true crime, urban legends, supernatural traditions, and the overlooked stories that shaped the peninsula. Alongside deep dives into Korea's darker past, the podcast also explores life in modern Korea through travel, culture, and the often hilarious realities of working as professional tour guides. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of "The Last 10%", host Dallas Burnett welcomes special guest Chip White, an HR development partner at Michelin and a leadership coach. Chip shares his incredible experience in developing leaders within organizations, having worked with a staggering 1800 leaders at Michelin in his previous role. He also shares his incredible journey that led him into the field of coaching and development. He now leads over 350 team members in HR at Michelin every day. Get ready for an engaging conversation filled with insights on team and organizational development. Don't miss out on this exciting episode!For more information:Human Investment SolutionsConnect with Chip on LinkedIn

What if the greatest advantage in business isn't talent, but the willingness to keep learning and never give up? In this episode, Carlos Antillano, Vice President of the Americas for Mauviel 1830, entrepreneur, author, and lifelong student, shares the journey that took him from selling cookware on eBay out of his bathroom to leading one of the world's most respected luxury cookware brands. Along the way, he reveals why curiosity, resilience, and an unwavering commitment to learning have been the driving forces behind every opportunity he's earned. Carlos also reflects on the relationships that shaped his leadership, from a scuba diving instructor who taught him confidence under pressure to a business mentor who helped him develop empathy for customers. Together, they explore why listening is one of the most valuable skills any entrepreneur can develop and how perseverance continues to open doors that once seemed impossible.   [00:04:00] What He Does and Who He Serves Serves as Vice President of the Americas for Mauviel 1830, overseeing business across North and South America. Built multiple businesses in the digital commerce space before joining the luxury cookware industry. Combines entrepreneurship, leadership, and innovation to help grow global brands. Continues to pursue new ideas while embracing emerging technologies like AI. [00:06:00] Building a Career Through Curiosity Originally planned to become a doctor before discovering entrepreneurship. Started selling cookware on eBay after moving to the United States from Venezuela. Grew a business from a bathroom, to a storage unit, to a warehouse with employees. Returned full circle by leading the same cookware brand that gave him his first opportunity. [00:09:00] Why Learning Never Stops Believes continuous learning is the foundation of long-term success. Encourages entrepreneurs to embrace failure as part of the learning process. Compares today's AI revolution to the early days of the internet. Says perseverance comes from staying curious, adapting, and continuing to grow. [00:11:00] Helping Others Reach Their Potential Finds the greatest fulfillment in seeing people grow beyond what they believed was possible. Shares the story of an employee who developed into an industry expert under his mentorship. Speaks openly about mental health and the importance of supporting people beyond their professional development. Believes great leadership helps people thrive both personally and professionally. [00:14:00] The Story Behind His Book Wrote The Ultimate Perseverance Training to encourage entrepreneurs facing setbacks and self-doubt. Opens up about his own struggles with mental health, balance, and resilience. Never intended to become an author but wanted others to know they weren't alone. Has since been invited to speak about perseverance, leadership, and mental wellness. [00:19:00] The Relationship That Changed Everything Credits his scuba diving instructor, Tony Posimato, with shaping his confidence and leadership. Learned how to remain calm under pressure and recognize when others need support. Says the lessons he learned underwater continue to influence how he leads today. Believes those experiences prepared him for challenges far beyond diving. [00:21:00] Learning to Lead with Empathy Credits Mauviel Chairwoman Valerie for changing the way he approaches leadership. Learned to understand customers by listening before offering solutions. Grew from a digital entrepreneur into a trusted leader within the culinary industry. Says empathy cannot be learned from books. It develops through relationships and experience. [00:24:00] Relationships Open Doors Shares experiences working alongside leaders at Williams Sonoma, Amazon, and Michelin-starred chefs. Reflects on moments that once felt impossible but became reality through years of consistent growth. Shows how trusted relationships create opportunities that expertise alone cannot. Encourages entrepreneurs to remain humble as new opportunities emerge. [00:30:00] The Power of Listening Believes listening is one of the greatest competitive advantages in business. Says meaningful relationships begin by understanding people before trying to help them. Explains that great leaders ask thoughtful questions and pay close attention to the answers. Encourages entrepreneurs to become connectors by first becoming better listeners. [00:33:00] Final Thoughts: Never Give Up Honors his grandmother as the greatest example of perseverance in his life. Shares how her resilience continues to shape his mindset decades later. Reminds listeners that growth comes through persistence, not perfection. Leaves entrepreneurs with a simple message: keep learning, keep serving, and never give up.   KEY QUOTES "Scuba diving gave me structure, gave me leadership, gave me the ability to defeat those insecurities that are normal." - Carlos Antillano "Failures are gonna come. It's part of life. It's how you are able to navigate through those failures and transform that failure into a lesson." - Carlos Antillano "You just need to be open. It's a beautiful cycle at the end of the day. We have asked for help, and people have asked us for help." - Carlos Antillano CONNECT WITH CARLOS ANTILLANO Website: https://mauviel-usa.com LinkedIn: https://www.linkedin.com/in/carlosantillano Book: The Ultimate Perseverance Training   Thanks for tuning in! If you liked my show, please LEAVE A 5-STAR REVIEW, like, and subscribe! Find me on: Apple Podcasts | Spotify | iHeart Radio | Stitcher

Can you run a Michelin-starred restaurant, make a profit, and treat your staff to white-collar perks like 401ks, healthcare, and structured onboarding?In this episode, we sit down with Chef Zach Engel, the culinary force behind Chicago's award-winning Galit and its sister restaurant, Cafe Yaya. From his early cooking days in New Orleans to surviving the intense city bureaucracy of Chicago, Zach has rejected the "old way" of running kitchens to build something truly sustainable.Recorded live at Tilit's Utility Show in Chicago in May of 2026. Chapters2:49 - From Academia to Culinary Passion 5:45 - Navigating Restaurant Challenges in Different Cities 8:44 - The Evolution of Galit: Philosophy and Ingredients 11:44 - The Impact of COVID-19 on Restaurant Operations 14:41 - Exploring Middle Eastern Wines 17:41 - The Journey of Opening Cafe Yaya 20:39 - Building a Sustainable Restaurant Team 23:46 - Hiring for Long-Term Success26:51 - Partnership Dynamics in the Restaurant BusinessBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/Proudly Sponsored by RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/tryrestaurentConnect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: ⁨@claudiasaricFollow Spencer: @restaurantspenny ​

Bonnie Campagnuolo, Global Brand Head at Embassy Suites by Hilton, sat down with Glenn on the rooftop of the Asheville property to explain how the brand is winning in the all-suites category — and why developers keep choosing it. The brand's "kit of parts" approach gives developers real flexibility. Build 150 keys in a small market or 500 keys in Nashville. Beach resort or urban downtown. Every property adapts to local demand while preserving the elements that made Embassy Suites Embassy Suites: two-room suites, breakfast omelets, evening reception. The Asheville rooftop, which is Michelin-recommended and busy seven nights a week, is one example of what the kit of parts makes possible. Where the brand is really evolving: food and beverage. Once an amenity, now a profitability engine. Rooftop restaurants, elevated meetings and events catering, and full-service dining give developers a first step into full-service without full-service complexity. That's why the pipeline is holding in a difficult development environment — with new properties opening across the U.S. and internationally in Africa, Doha, Dubai, Las Vegas, and Phoenix. And when Glenn asked what makes it all work? Not the buildings. Not the corporate strategy. The general managers. Visit embassysuites.com. Want the weekly roundup of news, videos, and what you might've missed from #NoVacancyNews? Text HOTEL to 66866.

In this episode, we're recapping Stetson's dream babymoon in Cabo before the twins arrive, from staying at a beautiful all-inclusive resort and enjoying incredible Michelin-star food to the disastrous ending that we didn't see coming. Plus, Margaret shares an update on moving into her new house and getting settled into an exciting new chapter.Show Notes:Email your questions to us ⁠⁠HERE⁠⁠!hello@everythingenvy.com Stetson's outfit (similar): https://urlgeni.us/amzn/F3QKoq Stetson's bracelet: https://urlgeni.us/amzn/or769z Margaret's earrings: https://urlgeni.us/amzn/WLwwAA Our Vlog on YouTube:⁠⁠https://urlgeni.us/youtube/channel/EE_Podcast_YouTube⁠Free EE Vision Board Template Link:⁠⁠https://urlgeni.us/EE_Podcast_FreeVisionBoard⁠Everything Envy Links:Amazon Store: ⁠⁠https://urlgeni.us/amzn/podcast_storefront_EE Instagram: https://urlgeni.us/instagram/podcast_IG TikTok:  ⁠⁠https://urlgeni.us/tiktok/podcast_tiktok_EE Pinterest:  ⁠⁠https://urlgeni.us/pinterest/podcast_pinterest_⁠⁠Sign up for our newsletter:  ⁠⁠https://urlgeni.us/podcast_newsletter_EE⁠⁠Our website:  ⁠⁠https://urlgeni.us/podcast_website_⁠⁠The TECH tools we use in our podcast recording studio: ⁠⁠⁠⁠⁠⁠⁠⁠https://urlgeni.us/amazon/podcast_influencertools_EE⁠⁠Click here to get our vision board template: ⁠⁠https://urlgeni.us/podcast_visionboard_EE⁠⁠Below are affiliate links to some really cool tools that we use in our business. We do earn a tiny commission if you click any of our affiliate links so THANK YOU in advance! :)Collecting all the data is probably one of the most important things you should do for your business! We use URLgenius to easily track ours!⁠⁠https://app.urlgeni.us/signup?urlg_referrer=everything_envy⁠⁠FloDesk is what we use to create our beautiful newsletters and emails:⁠⁠https://partners.flodesk.com/x7detoz05nk1⁠⁠Interested in the tool we use to collect email addresses and send them straight to FloDesk? Check out AppSumo using our affiliate link! ⁠⁠https://urlgeni.us/podcast_appsumo_EE⁠

On this episode of Christopher Lochhead: Follow Your Different, Bruce Cleveland, legendary entrepreneur and venture capitalist, joins us to discuss his powerful new book, “Market Engineering: Because Markets Don’t Build Themselves.” The conversation brought together two former competitors who have since become allies in a shared mission: helping founders and executives understand that markets, like products, can be deliberately designed and engineered. Cleveland’s insights are drawn from decades of operating experience at companies like Siebel and Apple, as well as his work as a venture capitalist guiding early-stage startups. The core argument is simple but often ignored. Over 90% of startups fail not because their products are bad, but because they never take responsibility for shaping the market around those products. Cleveland and Lochhead agree that the companies who teach the market how to think about a problem, and then how to solve it, are the ones who become category kings and queens. You're listening to Christopher Lochhead: Follow Your Different. We are the real dialogue podcast for people with a different mind. So get your mind in a different place, and hey ho, let's go.   Bruce Cleveland on What Market Engineering Actually Means Bruce Cleveland defines market engineering as a five-part discipline that includes category design, positioning, messaging, storytelling, and thought leadership. When these elements are combined intentionally and consistently, they create gravitational pull. Customers seek you out, attend your events, and associate your brand with the future they want to be part of. Cleveland draws a sharp distinction between marketing and market engineering. He uses the analogy of a short-order cook at Denny’s versus a chef at a Michelin-star restaurant. Both have the same basic ingredients, but the outcomes are vastly different. The difference is knowing how to combine those ingredients with precision, purpose, and craft.   The Book as an Instruction Manual, Not Just Inspiration One of the most refreshing aspects of Bruce Cleveland’s approach is his insistence on practicality. He openly criticizes business books that fire readers up but leave them with no clear path forward. “Market Engineering” was written as a prescriptive guide, walking readers through specific frameworks like the Market Blueprint, Messaging Matrix, and Market Charter. To take this even further, Cleveland built an AI-powered platform called the Market Engineering Virtual Studio, trained on his own methodology using a neural symbolic recursion model named Finn. The platform allows users to actually build the documents and artifacts described in the book, turning static ideas into dynamic action. Cleveland and Lochhead both agree this model, combining a book, an AI companion, and a community, represents the future of business education.   Why Former Competitors Are Now Building the Same Category Together Perhaps the most telling moment in the conversation is when Lochhead reflects on the fact that he and Bruce Cleveland spent years as direct competitors, yet now champion nearly identical ideas. Rather than seeing this as a conflict, both men view it as validation. A category only exists when multiple credible voices contribute to defining it. Their combined efforts have helped make category design and market engineering part of the mainstream business conversation. Cleveland also speaks candidly about why he works primarily with pre-seed and early-stage companies that have limited capital. He prices his tools and services accessibly on purpose, takes small equity positions, and focuses on creating real economic impact. His philosophy is that helping startups succeed contributes more to society than any check he could write to a traditional charitable cause. For Bruce Cleveland, market engineering is not just a framework. It is a form of giving back. To hear more from Bruce Cleveland on the benefits of Market Engineering, download and listen to this episode.   Bio Bruce Cleveland's career in Tech spans more than 40 years as a venture investor and operating executive. He was a first investor and a board member of Marketo, which held an IPO in 2013 and was acquired in 2018 by Adobe for $4.75B. He was an early-stage investor in other notable companies such as C3.ai, Doximity, Vlocity, and Workday. Bruce also held senior executive roles in engineering, product management and product marketing at Apple, AT&T, C3.ai, Oracle and Siebel Systems. His book, Traversing the Traction Gap, is a prescriptive guide for startups and new product initiatives within larger companies helping teams to use ‘market engineering' techniques to successfully transition from Ideation to Scale. He attended the US Military Academy, West Point, New York, and received a BS in business administration from CSU, Sacramento. He lives in the San Francisco Bay Area.   Connect with Bruce Cleveland! LinkedIn | X (Formerly Twitter) | Website Check out his book here: Market Engineering: Because Markets Don’t Build Themselves   We hope you enjoyed this episode of Christopher Lochhead: Follow Your Different™! Christopher loves hearing from his listeners. Feel free to email him, connect on Facebook, X (formerly Twitter), Instagram, and subscribe on Apple Podcast / Spotify!