Podcasts about Michelin

The secrets of a Michelin starred restaurant’s fine wine cellar is the blend of knowledge, experience and creativity. William Simons is the Wine Director and Director of Operations at Albi in Washington DC and I spoke with him on the phone just a few weeks ago. Albi’s Palestinian identity with a broad focus on hospitality [...]

The Michelin-star rating system is a way to help us think through our business and value-offering. Not every business can or should have that expectation. Sometimes we need just a convenient and affordable gas station. There's nothing wrong with that. It's a needed business. And, if that's you, expect to be "just another gas station." But if you don't want that as your standard, if you want customers going out of their way to buy from you, or to have customers who can't wait to give you their money, then you'll have to dream a little bigger, care a little stronger, and work a little harder in order to provide that service and be a Michelin-Star Business.

Dr. Janine Lee is an award-winning Learning and Development Leader with 20 years of experience at Fortune 500 companies. In her business life, she focuses on organizational effectiveness, strategy and operations, digital transformation, change management and Belonging. She's also known to the world as JetsetJanine, a food and travel content creator who has explored over 100 countries and eaten at over 100 Michelin-starred restaurants. As a food and travel influencer, she's partnered with top brands such as Delta Airlines, Visa, Hyatt, Marriott, Four Seasons, and Cirque Du Soleil, and many others.Janine has an MBA from UC Berkeley and a Doctorate of Education from USC. She's a certified executive coach, keynote speaker, LinkedIn Learning instructor, published best-selling author, and a Lecturer at UC Berkeley's Haas School of Business.Learn more about Janine at janinelee.com, jetsetjanine.com, and on Instagram at @drjaninelee and @jetsetjanine.~Are you a high achiever, a leader, or an Ampersand looking for a sounding board? Jessica helps executives, leaders, and founders like you gain clarity and lead bravely. As your trusted advisor and growth partner, I work with you to make the invisible visible and develop an action plan to fulfill your goals. For nearly two decades, Jessica led marketing teams, launched products, and grew businesses at places like Apple, the San Francisco Opera, Smule, and Magoosh. As an Ampersand in many facets, she knows personally what it's like to hold many roles simultaneously, to sit on the executive team, and to find fulfillment. With a BA in Music and a BS in Product Design from Stanford, coupled with an MBA from UC Berkeley and coach training from the Center for Executive Coaching, her unique mix of analytical & creative allows her to bring both depth and breadth of perspective into the coaching process.As a coach, Jessica works to champion you – the full, multifaceted you – so you can thrive.Visit ⁠jessicawan.com⁠ or BOOK AN INTRO CALL: ⁠https://calendly.com/jessicawancoaching/intro-call-coaching⁠CreditsProduced and Hosted by ⁠Jessica Wan⁠Co-produced, edited, sound design, and original music by ⁠Carlos Schmitt

For the first time ever, the Michelin Guide is coming to Greater Boston. And it's got the food scene around the city abuzz about which restaurants could potentially earn a prestigious Michelin star. We asked two local competitive chefs to make some dark horse predictions — and we want to hear yours next.

Check out the newest podcast from YMH Studios "Not A Damn Chance"! Hosted by pro skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee https://www.youtube.com/watch?v=ihy5odp5G9A SPONSORS: -Sign up for your $1 per month trial and start selling today at https://shopify.com/date This one's got laughs, love, and a whole lot of ranch. We're joined by the legendary Chelcie Lynn (@chelcielynn_), and she doesn't hold back. In this episode:

You've seen him on MasterChef, Top Chef, and in the kitchen at Fort Worth's acclaimed Le Margot. Now, Michelin-starred chef and James Beard nominee Chef Graham Elliott joins My So-Called Fabulous for a conversation you won't want to miss. The Director of Culinary Development for Far Out Hospitality, alongside founder Felipe Armenta, shares the journey that led him from television to shaping the Texas dining scene. He opens up about his creative process, French-inspired menus, and how food, family, and personal growth continue to fuel his passion. This inspiring episode offers a look into the heart of a chef whose story goes far beyond the kitchen. Tune in now, and be sure to visit Chef Graham at one of Far Out's 13 standout restaurants.Follow Graham Elliott!https://www.instagram.com/grahamelliot/?hl=enVisit the Far Out Hospitality Group Restaurants: https://www.farouthospitality.com/ Check out our podcast, now on video, on my YouTube channel! https://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQTune in NOW and don't forget to subscribe, listen, rate, and review!To learn more about your host, Tiffany Blackmon…Check out my website,https://tiffanycblackmon.comSubscribe on YouTube, Tiffany Blackmonhttps://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQFollow me on Instagram, @tiffanycblackmonhttps://www.instagram.com/tiffanycblackmonFollow me on Facebook, Tiffany Blackmonhttps://www.facebook.com/tiffanyslifestyleSubscribe to my newsletter so you never miss anything:https://bit.ly/44bk6fW#GrahamElliott #TiffanyBlackmon #MySoCalledFabulous #MasterChef #TopChef #CulinaryJourney #FrenchCuisine #FarOutHospitality #LesMargo #ChefLife #RestaurantIndustry #FoodCreativity #HealthyLiving #ParentingAndCareer #InspiringStories

Join thousands of other listeners on our Substack, The Foodletter!   Brooke Eliason shares seven of her all-time favorite 30-minute meals—each one tested, loved, and perfect for busy weeknights. As a mom of three and passionate food writer, Brooke knows how crucial it is to have fast, reliable, and delicious recipes that don't compromise on flavor. From comforting curries to vibrant steak tacos and a recipe inspired by a €350 Michelin-starred lunch in Italy, this episode is packed with inspiration for your next weeknight dinner. Tune in for practical tips, recipe backstories, and Brooke's signature enthusiasm for food that's both easy and exceptional. Notable Quotes “Life's too short to eat bad food.”  “Even a 30-minute meal can feel impossible at 5 p.m. with hungry kids—these recipes are my lifeline.”  “You don't need 2 hours to cook something amazing. These recipes are proof.”   Resources 30-Minute Gnocchi Bolognese Lemon Chicken Piccata Thai Coconut Curry Meatballs Sirloin Steak Tacos 30-Minute Chickpea Curry Asian Chicken Thighs with Sesame Peanut Slaw Shrimp Quesadillas with Chipotle Lime Crema Follow Female Foodie on Instagram  

This episode was recorded live before an audienceThe ConversationThe Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family. The Inside TrackThe Guys talk to Alex about the not-so-secret sauce that makes “Chopped”  so enjoyable for the judges, guests and audience.“It's the feedback we would give each other in the restaurant. I think it didn't bring the restaurant to the show, but it brought that culture. That pirate that just got off the Black Pearl. I had my parakeet and my eye patch and I'm ready to tell you why your spaghetti sucks!  I think that really resonates with people. I feel like the audience could feel that we wanted to tell the truth,” Alex Guarnaschelli on The Restaurant Guys Podcast 2025BioAlex Guarnaschelli began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she became sous chef. After success in France, she returned to the US joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was took the position of executive chef at Butter, where she still oversees her own eclectic American menu.Alex is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earning the coveted title of Iron Chef. She hosts Supermarket Steakout and Alex vs. America among many other shows. She has also been featured as a guest co-host on Beat Bobby Flay. Alex is also the author of several cookbooks including Italian American Forever released in 2024.InfoAlex's most recent cookbookItalian American ForeverAlex's sitehttps://alexguarnaschelli.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Check out the newest podcast from YMH Studios "Not A Damn Chance"! Hosted by pro skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee SPONSORS: - Get started at https://factormeals.com/bears50off and use code bears50off to get 50% off plus FREE shipping on your first box. - Make friends and grab some merch at https://www.drinkporosos.com/ This week on 2 Bears 1 Cave, Bert is on a retreat in Istanbul so Tom Segura is joined by the brilliantly bizarre Harland Williams for an unhinged episode packed with supposedly true stories, bootyholes, and too many farts. Harland kicks things off by reminiscing about fingering calamari and the first time someone touched his arse—with a thermometer. Tom shares the traumatic moment he had to show a friend his infamously hairy sphincter... and yes, he ends up showing Harland too. Surprisingly, the conversation spirals into absurd territory with erotic drawings, smut searches, fart-catching attempts, a Dominican dick flash, and a deep dive into Enny's alleged fondness for buttholes. Harland doesn't disappoint either—he reacts to fart videos, tells a story about dating Madonna, and looks forward to tanning with Tom. The two also talk about creativity, recreational drugs, Harland's distrust of nicotine pouches, the anthems of both Canada and Texas, plus playing doctor, and horseshoes with neck pillows. Oh, and Harland names his favorite dictator. Stick around to find out if Harland ends up eating Tom. 2 Bears, 1 Cave Ep. 290 https://tomsegura.com/tour https://www.bertbertbert.com/tour https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:02:55 - Arses & Calamari Rings 00:14:34 - So Much Hair 00:26:10 - What's Going On With Canada? 00:31:24 - Measurements, Buzzes, & Vices 00:41:37 - Favorite Dictator 00:51:49 - Dating Madonna 00:55:46 - Clip: Baddie Farts 00:56:49 - Play Back The Tape 00:58:13 - Clip: Fart In One 00:59:29 - Tanning & Tour Dates 01:05:45 - Gas, Gashes, & Gruesome Videos 01:11:48 - Harland Wants To Eat Tom Learn more about your ad choices. Visit megaphone.fm/adchoices

Charlotte Henry and Chuck Joiner explore new Apple TV+ content, including a long-awaited Peanuts musical, the Brad Pitt-led F1 film, and culinary docuseries Knife Edge. They reflect on the emotional arc of Shrinking Season 2, the ending of Mythic Quest, and what's next for Foundation. Charlotte also announces her upcoming book, Streaming Wars, examining the evolution of modern entertainment.  http://traffic.libsyn.com/maclevelten/MV25146.mp3 MacVoices is supported by CleanMyMac by MacPaw, your ultimate solution for Mac control and care. Try CleanMyMac for 7 days free, then use the code “MacVoices20” for 20% off at CLNMY.com/MacVoices. This edition of MacVoices is supported by Notion, the best AI tool for work. Check it out at notion.com/macvoices. Show Notes: Chapters: 00:18 Welcome to TV+s Talk 01:18 New Peanuts Musical Announcement 04:42 Apple's Strategy with Peanuts IP 07:19 Upcoming Apple TV+ Shows 09:59 F1 The Movie Overview 12:56 Apple's Cinema Strategy 14:22 Knife Edge: Chasing Michelin Stars 18:57 Discussion on Shrinking Series 30:00 Mythic Quest and Its Conclusion 33:28 Charlotte's New Book Announcement Links: Streaming Wars: How Getting Everything We Wanted Changed Entertainment Forever by Charlotte A. Henry https://amzn.to/3YZPJZ9 Guests: Charlotte Henry is a media junkie, covering how Apple is not just a revolutionary tech firm, but a revolutionary media firm. She is based in London, writes and broadcasts for various outlets, and is the author of Not Buying It, an examination of fake news. You can find her on her The Addition blog, her podcast, in her The Addition newsletter on substack, and on Twitter, Facebook, Instagram and TikTok. Support:      Become a MacVoices Patron on Patreon      http://patreon.com/macvoices      Enjoy this episode? Make a one-time donation with PayPal Connect:      Web:      http://macvoices.com      Twitter:      http://www.twitter.com/chuckjoiner      http://www.twitter.com/macvoices      Mastodon:      https://mastodon.cloud/@chuckjoiner      Facebook:      http://www.facebook.com/chuck.joiner      MacVoices Page on Facebook:      http://www.facebook.com/macvoices/      MacVoices Group on Facebook:      http://www.facebook.com/groups/macvoice      LinkedIn:      https://www.linkedin.com/in/chuckjoiner/      Instagram:      https://www.instagram.com/chuckjoiner/ Subscribe:      Audio in iTunes      Video in iTunes      Subscribe manually via iTunes or any podcatcher:      Audio: http://www.macvoices.com/rss/macvoicesrss      Video: http://www.macvoices.com/rss/macvoicesvideorss

Meet Cute Presents: Chef's Kiss. When ambitious chef Maisie gets fired from a Michelin star restaurant, she takes a job as a chef for a wealthy black family in the Berkshires. As Maisie vies for a chef position at a family wedding, she encounters an unexpected distraction: falling hard for Devon, the icy and stunning heir apparent. Follow @MeetCute on ⁠Instagram⁠ and @MeetCuteRomComs on ⁠Twitter⁠ & ⁠TikTok⁠. Check out our other rom-coms, including KERRI with Pauline Chalamet, IMPERFECT MATCH with Arden Cho, and DUMP HIM! with Minnie Mills. Check out our other dramas, including FIRE & ICE with Chiara Aurelia and Jack Martin, and POWER TEN.  Check out our other fantasies, including A PROPHECY OF INCENSE AND SNOW and I'VE BECOME A TRUE VILLAINESS.  Have a crush on us? Follow Meet Cute, rate us 5 stars, and leave a review! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Check out the newest podcast from YMH Studios "Not A Damn Chance"! Hosted by pro skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee! SPONSORS: Download Cash App Today: https://capl.onelink.me/vFut/uu6cof5i  #CashAppPod *Referral Reward Disclaimer: As a Cash App partner, I may earn a commission when you sign up for a Cash App account. Protect your online privacy TODAY by visiting https://ExpressVPN.com/dannyb. Sign up for a $1 per month trial period at https://shopify.com/dannyb Danny is back with the one and only Sam Jay, and this episode is packed with laughs, real talk, and some straight-up wild moments! Tap in:

Jordan and Max answer questions from the audience covering the Thomas Keller French Laundry incident and his bong move, rip Gigi's and the saddest closure, Baby Bistro thoughts, Max hates a few restaurants, Costco shrimp, guys named Kim, bartenders loving and hating Jordo, no frills options, bringing restaurants back from the dead, a Sunset Strip debate, wine list value navigation and poison budgets, cheese on cheesesteaks and another Jerry G request, how to handle a hairy 3 Michelin star dessert, ai restaurant support, are the fellas pricks in the DM or not, NBA predictions, more Sphere talk, ketchup and food rules, not being allergic to dairy in Los Angeles, and Memorial Day eating advice.

Most people think they're doing the right thing by buying olive oil, but chances are, they're making health-sabotaging mistakes without even knowing it. That's why I brought T.J. Robinson back to the show. He's known worldwide as The Olive Oil Hunter, the go-to guy for Michelin-star chefs and wellness leaders who want the real deal. We're talking fresh-pressed, polyphenol-rich olive oil from award-winning small farms in Italy, Spain, Chile, and beyond. Here's the hard truth: most olive oils in the grocery store are frauds. A 60 Minutes exposé uncovered how many are oxidized, stale, or secretly cut with seed oils, completely stripping away the health benefits you think you're getting. In this episode, we expose how to avoid the fakes, decode labels, and shop smart. You'll learn why bottle color matters, what “extra virgin” actually means, and how to spot the difference between real and rancid oil. We even cover why unfiltered oils aren't always a good thing and how polyphenol levels drop by nearly 50% within just six months. We also talk about the surprising science behind olive oil's health perks—from mimicking ibuprofen's anti-inflammatory effects to boosting gut health, metabolic flexibility, blood sugar control, and even supporting bone density and intermittent fasting. T.J. and I do a live olive oil tasting on air and share creative ways to use it at home with salad dressings, finishing sauces, desserts, and more. T.J. is offering my listeners a $39 bottle of ultra-fresh olive oil for just $1 to cover shipping. I've used his oils for over 5 years. Go to getfreshwendy.com and try it for yourself.   “ It's the backbone of healthy cooking. Make olive oil the backbone of your healthy cooking. Keep it simple.” ~ T.J. Robinson   In This Episode: – How T.J. became the Olive Oil Hunter - Health benefits of fresh olive oil - Exposing fraud in the olive oil industry - Tips to identify quality olive oil in stores - The dangers of seed oils and why olive oil is the solution - How Dr. Wendy uses olive oil at home - How fresh olive oil supports satiety and metabolic health - Olive oil cooking myths debunked - Live olive oil tasting and sensory evaluation - Simple ways to incorporate quality olive oil in everyday meals - How to detox your body from seed oils For more, visit https://myersdetox.com    Heavy Metals Quiz: Find out your toxicity score and receive a free video series on detoxification at https://heavymetalsquiz.com    Products Mentioned: Fresh Pressed Olive Oil: Try a $39 bottle for just $1 shipping: https://getfreshwendy.com.  Bon Charge Red Light Face Mask: Get 15% off at https://boncharge.com with code WENDY. Tru Energy Skincare Serum: Use it under your moisturizer nightly. Order with my exclusive deal at trytruenergy.com/wendy  Organifi Collagen: Save 20% at https://organifi.com/myersdetox with code MYERSDETOX. P600 Cookware by Chef's Foundry: The ceramic-coated P600 line is durable, non-stick, and designed for clean eating. Special deal at bit.ly/myersdetox    About T.J. Robinson: T.J. Robinson is the founder of the Fresh-Pressed Olive Oil Club and is known worldwide as The Olive Oil Hunter. One of the world's foremost experts on premium olive oil, T.J. travels to artisanal family farms throughout the Mediterranean and beyond to source the finest oils at peak freshness. His oils are independently lab-certified for purity and prized by chefs and health enthusiasts alike. With a background as a classically trained chef and food writer, T.J. has made it his mission to connect Americans with authentic, fresh-pressed olive oils that deliver both exceptional flavor and powerful health benefits. Learn more at: https://getfreshwendy.com    Disclaimer The Myers Detox Podcast was created and hosted by Dr. Wendy Myers. This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast, including Wendy Myers and the producers, disclaims responsibility for any possible adverse effects from using the information contained herein. The opinions of guests are their own, and this podcast does not endorse or accept responsibility for statements made by guests. This podcast does not make any representations or warranties about guests' qualifications or credibility. Individuals on this podcast may have a direct or indirect financial interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Hey there food fans, welcome back to The Food For ThoughtCast! Melissa and Steve are honored (and Steve is so excited!!!) to talk to Chef Phillip Foss today. Chef Phillip is not only one of Steve's culinary idols, he's also got one heck of a story pioneering his way through the food world. He is currently at El Ideas in Chicago- an incredible restaurant that hopes to flip the script on fine dining. From their home page:  Paying homage to Chicago's elevated train system, EL ideas is an abbreviation for ‘elevated ideas in dining'. With the mantra of ‘redefining fine dining', EL is all about putting in fun and removing pretension from elite cooking. A full and immersive collaboration between Chef Foss and his culinary team, guests are invited to come back into the kitchen and mingle with the chefs as their meal is being prepared.  Isn't this amazing?! We had an incredible time talking to Chef Phillip about Michelin stars, playing with flavors, burnout and mental health, and tasting your way through a city one dish at a time. Enjoy this fine chat anywhere you find your podcasts, and don't forget to watch us on YouTube!

Check out the newest podcast from YMH Studios "Not A Damn Chance"! Hosted by pro skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee. Get tickets for Tom's Come Together Tour at https://tomsegura.com/tour Don't forget to watch Brent Weinbach's new special "POPULAR CULTURE" on YouTube! Check out the rest of his YouTube. SPONSORS: Sign up for your $1 per month trial and start selling today at https://shopify.com/momshouse Get your summer savings and shop premium wireless plans at https://mintmobile.com/mom. This week on Your Mom's House, Tom Segura and Christina P are joined by comedian and mastermind behind the viral "Gangster Party Line" video, Brent Weinbach! Before Brent enters the Mommy Dome, Tom and Christina kick things off with a “What's everybody?” from the infamous former ball-player John Rocker, followed by some fresh Pazsitzky Effects and an update on this week's lineup of legendary knuckleheads on trial — including Diddy, the Menendez Brothers, and Tony Johns. Speaking of pop culture, Brent Weinbach has a new special out called "Popular Culture" and he's here to talk about it with the Main Mommies. The trio also discuss fleshlights, the famous movie high school that Brent went to, a very special delivery from Amazon, and how Brent coming back to Austin to do the pod is a full circle moment for him, Tom, and Christine. Plus, they also talk about a now lost video short they all participated in called "Bear In A Bathtub", hardcore gay electronica music, vampires, North Korean hotel rooms, and Brent takes in some of Christina's fabulous TikTok curations. Enjoy! Your Mom's House Ep. 811 https://tomsegura.com/tourhttps://christinap.com/https://store.ymhstudios.comhttps://www.reddit.com/r/yourmomshousepodcast Chapters 00:00:00 - Intro 00:07:15 - Opening Clip: John Rocker What's Everybody 00:14:57 - A Pazsitzky Effect 00:20:39 - Menendez Brothers & Diddy Trials 00:29:46 - Tony Johns Update 00:33:01 - Algorithms 00:35:40 - Brent Weinbach Apologizes To The Sponsors 00:43:24 - High School 00:48:15 - The Greatest YouTube Video Of All Time 00:51:30 - Reunions & Tourist Stuff 01:00:07 - Gimp Comeback 01:05:42 - Special Delivery From Amazon 01:09:18 - Lost Videos & Gay Electronica Music 01:18:56 - Christina's Curations 01:32:31 - Horrible Or Hilarious 01:35:15 - Blood Suckers 01:39:22 - North Korean Hotel Room 01:43:52 - Closing Song - "The Big Words" by Kurtis Caramel Carbon Learn more about your ad choices. Visit megaphone.fm/adchoices

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

How do you build a globally scaled seafood company rooted in ancient Japanese techniques, humane animal treatment, and radical transparency – all before the age of 26? Meet Saif Khawaja, the founder and CEO of Seremoni, a startup that's reinventing the seafood industry from the ground up.  Launched in 2024, Seremoni is a vertically integrated company setting a new benchmark for quality and ethics in seafood by merging time-honored Japanese craft with cutting-edge technology. To bring his vision to life, Saif assembled a dream team: engineers from SpaceX, veterans from premium seafood brands, and small-scale fishermen from across the globe.  His mission? To build a new kind of supply chain – one powered by empathy, precision engineering, and economic equity – and to make Michelin-quality seafood accessible to everyone. In this episode, Saif shares how a Wharton thesis and a philosophical reckoning ignited a radical idea. He walks us through the early days of grit and experimentation, the challenges of leading teams twice his age, and why he believes world-changing companies are often born from deep moral conviction, not spreadsheets. Show notes: 0:25: Saif Khawaja, Founder & CEO, Seremoni – Saif opens up about how reading Peter Singer's essay “If Fish Could Scream” profoundly impacted him and inspired the development of Seremoni and how his hands-on experience as a commercial fisherman exposed him to artisanal methods and the biology of how stress affects flavor and decomposition in fish. He talks about how the company's tools and robotics scale ikejime techniques in the U.S., pursuing vertical integration to ensure quality and pay fishermen more fairly, and how he convinced investors, chefs and retailers to buy into his vision. Saif also discusses his management of a growing team of over 30 people, and how he is building a values-driven movement that is guided by a strong moral compass. Brands in this episode: Seremoni, Ōra, Oishii

The BanterThe Guys talk about the word “journey.” Don't stop believin'.The ConversationThe Restaurant Guys talk with Rollie Wesen about his work at the Jacques Pépin Foundation and how the JPF lifts up individuals through supporting community and virtual culinary education. Rollie comments on how learning cooking techniques can not only improve one's health, but prevent disease and extend one's life. The Inside TrackThe Guys were thrilled to re-launched their podcast with Jacques Pépin and were so glad to start off his 90 for 90 campaign that Rollie and the JPF are orchestrating. “ We're currently in the midst of a national campaign, our 90 for 90 campaign because Jacques is going to turn 90 years old in this upcoming December, which is amazing and we're so happy to still have him with us. But for anybody who wants to celebrate him or feels like they've learned something from him or they want to give back just a little bit for everything that Jacques has given them over the years, there's dinners being hosted all across the country at our, at great restaurants,” Rollie Wesen on The Restaurant Guys Podcast 2025BioDr. Rollie Wesen is the Executive Director of the Jacques Pépin Foundation (JPF) and an assistant professor at Johnson & Wales University (JWU) in Providence, Rhode Island. After 20 years of professional cooking experience, including stints at Michelin-starred restaurants in London and France, eight years in New York City, and as a banquet chef for Hyatt Hotels & Resorts, chef Wesen joined the faculty at JWU in 2011. With his wife, Claudine Pépin, and father-in-law, Jacques, he co-founded the JPF in 2016. The JPF advances Jacques Pépin's love of culinary arts and teaching through video recipe production and curriculum development, expanding education and training for all. The foundation supports culinary education for many communities through many channels, with a particular focus on workforce development in community based culinary training networks.InfoOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family's long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.  In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows. Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada. Instagram: @thaaschocolates Website: www.thomashaas.com In this episode we discuss how Thomas fared: Growing up in Germany as part of a pastry and baking dynasty Surviving an apprenticeship with a “crazy genius” pastry chef Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz Fulfilling a dream by moving to the U.S. Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC Learning lessons from Chef Daniel Boulud Opening his own business in Vancouver, Canada And much more!

Northeast Farmers Market SeasonHost Amaris Pollock welcomed Devin Cornia who is the Executive Director of the Northeast Farming Association of New Jersey back to the show. They discuss the upcoming farmers market season and the opportunity for people to interact with farmers and learn about agriculture.  They also discussed Devin's history within the industry, along with some of the programs, initiatives, and the publication "The Natural Farmer" which NOFA provides to the community.NOFA's Local Food Initiatives:Devin explains that NOFA (Northeast Organic Farming Association) is a 50-year-old organization with seven state chapters supporting organics, land stewardship, and local food. The New Jersey chapter, which is 40 years old, focuses on supporting community and economic vehicles that make local food work. Devin discusses the challenges and opportunities in the current economic environment, emphasizing the need for collaboration and investment in local economies to build resilient, self-reliant food systems. He also highlights the importance of organic farming for health and the environment, and shares two exciting projects: a commercial kitchen to support value-added product creation for farmers, and a grains project involving a documentary and grain processing equipment installation to strengthen the local grain economy.NOFA-NJ Updates and Initiatives:Devin also discussed NOFA-NJ's upcoming events and website, encouraging people to check for future activities starting in July. Amaris and Devin also talked about NOFA-NJ's outdoor project which is nearly complete and can accommodate around 50 people. That space will open the doors to future opportunities for dining events, discussions, and more--which both farmers and the surrounding communities can benefit from. ------------------------------------------- Next Segment------------------------------------------Annette Anthony's Book Tour Event at Free Library:Annette Anthony, author of "Always Enough: A Global Memoir," discusses her upcoming event at the Free Library of Philadelphia as part of World Heritage Week. The sold-out event, scheduled for Tuesday evening, will include a talk, book signing, and food tasting featuring two seasonal salad recipes from her book. Annette shares her background as a native Philadelphian and how her experiences in West Philadelphia and as part of a military family shaped her global perspective. She expresses excitement about Philadelphia being honored as a global city and its renowned culinary scene, including the recent attention from Michelin.Cookbook and Cultural Flavors:Annette discusses her cookbook and her love for Ethiopian food. She shares a humorous story about taking her father to an Ethiopian restaurant for the first time, where he mistook the injera bread for a napkin. Annette explains that her cookbook includes recipes from various cultures and that she enjoys seeing readers make the recipes their own. She highlights the Casablanca Couscous recipe as a versatile dish that can accommodate different dietary preferences. Annette also mentions that she is working on another cookbook and emphasizes the importance of being mindful about food choices. ------------------------------------------- Next Segment------------------------------------------Chef DiMeo's Culinary Empire Expansion:Chef Antimo DiMeo discusses his culinary journey and how his passion led him to form the Bardea Restaurant Group with numerous concepts, all located in Wilmington, Delaware. He shared what inspired him while growing up; with his origins founded in his grandmother's kitchen. After a brief period studying finance at Drexel University, he found himself focusing on the fermentation of dough and decided to pursue his passion. This decision resulted with DiMeo learning his craft under a Michelin-starred restaurant in Naples, Italy.  DiMeo then returned to the US, and after working in a notable restaurant in PA, he began his journey as a Chef-Owner and opened his first restaurant, Bardea Food & Drink. Since then, he has expanded and now offers multiple concepts like Bardea Steak, Casa Nonna, and the upcoming Roost. DiMeo focuses on Italian-inspired cuisine with global influences, emphasizing quality ingredients and innovative techniques. He takes pride in elevating Wilmington's food scene, maintaining consistency across locations through a central commissary kitchen, and expresses excitement about continuing to grow and improve the local culinary landscape. ------------------------------------------- End of Episode------------------------------------------Related Links:https://nofanj.orghttps://annetteanthony.comhttps://www.bardeafoodanddrink.com

Frank Neri is a chef and founder of El Primo Red Tacos, known for bold flavor and Birria mastery. After closing his first restaurant just before Michelin came calling, he doubled down on simplicity and focus.  Listen now to hear how a trip to Tijuana changed his view on flavor, a WhatsApp group kept him in the game, and doing one thing well became his recipe for success. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

Hablando con Chef Rosa sobre la travesia de tener tu restaurante y ser Chef

All About French Honey: From Provençal Lavender to Paris Rooftop Hives France is famous for its wine, cheese, and pastries—but did you know it's also home to some of the world's most delicious and diverse honey? In this sweet episode of Fabulously Delicious, we're diving deep into the golden world of French honey, or miel. From the floral fields of Provence to the rugged chestnut forests of Corsica and even the rooftops of Paris, French honey tells a story of terroir, tradition, and taste. We'll explore the most beloved regional varieties of French honey, like miel de lavande, miel de sapin, miel de châtaignier, and miel d'acacia, uncovering the unique flavors and landscapes behind each jar. You'll learn what makes French honey so highly prized, how strict labeling and AOP protections ensure quality, and why beekeeping in France is as much about heritage as it is about honey. But honey in France isn't just for toast or tea. We'll also talk about how it's used in classic French cuisine, from savory glazes on duck and pork to traditional dishes like pain d'épices and vinaigrettes that balance sweet and sharp. Plus, we'll share how French people enjoy honey daily—from local markets to Michelin-starred menus. So pour yourself a cup of herbal tea, drizzle a little honey on a warm baguette, and join us as we celebrate the sticky, golden nectar that's been sweetening French life for centuries. Whether you're a foodie, a Francophile, or just love learning about the delicious details of French culture, this episode is for you. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/product-page/paris-a-fabulous-food-guide-to-theworld-s-most-delicious-city⁠⁠⁠⁠ Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit ⁠⁠⁠⁠https://www.andrewpriorfabulously.com/vienne-residencies⁠⁠⁠⁠ for more information. Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email ⁠⁠⁠⁠⁠contact@andrewpriorfabulously.com⁠⁠⁠⁠⁠ for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Dermot Whelan is joined by Christine Walsh, Michelin Star Head Chef at Chishuru, in London.

Originally from Denmark, the youngest ever three-starred Michelin chef Esben Holmboe Bang fell in love with his wife's homeland Norway, as well as its seasonal cuisine. For Esben every flavour is a note, and the secret of the perfect dish is to build those notes into a symphony. He only uses local produce for the menu at his restaurant in Oslo, Maaemo, and he collects many ingredients from the local forest. He aims to tell the story of Norway through food and respects the ancient crafts of preservation like pickling and dehydrating which sustained communities through the dark winter months in Scandinavia.

Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn't just a trend—it's technique.You'll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It's a grounded, high-level episode for cooks, chefs, and wild flavor seekers.Barclay Dodge InstagramHeather InstagramFoods in Season Instagram⁠⁠Subscribe to my Substack!⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠

What do chemistry, committees and cooking have in common?  They're all things which have formed part of the career of my guest on this episode. She's Sarah Ward, owner of The Cookery Lab, a unique cookery school that uses a science-led approach to teaching cooking skills. I first met Sarah when we worked together on governance at the Bank of England.  She began her carerer as a chemist, before switching — for reasons she explains on the show — to regulation.  And now she's a chef. In a fascinating discussion, I explore with Sarah how her scientific background shapes her approach to teaching cooking, emphasizing that it's not just about following recipes but about understanding the structure and science behind the food. Sarah shares how a pivotal experience teaching cooking at her son's school reignited her passion and led her to create a unique culinary space that blends chemistry and cookery. Sarah also reflects on her regulatory background, discussing the unexpected parallels between governance and gastronomy. From her time at the Bank of England to her experiences in professional kitchens, she reveals how good governance and good cooking share common themes – structure, discipline, and the ability to adapt under pressure. She also touches on how her teaching methods aim to empower everyday cooks to feel more confident and creative in the kitchen. We round off the conversation by discussing her vision for the Cookery Lab, her thoughts on the art versus science debate in cooking, and how she's combining her corporate experience with her culinary passion to teach life skills through food. Whether you love to cook or avoid the kitchen at all costs, Sarah's insights offer valuable lessons for anyone looking to rethink their relationship with food and/or their career. Guest Biography:Sarah describes herself as a chef, educator, and owner of the Cookery Lab – a unique cookery school that uses a science-led approach to teaching cooking skills.Prior to founding the Cookery Lab, Sarah worked in chemistry, financial regulation, and governance at the Bank of England. Her background in chemistry informs her cooking classes, where she helps everyday cooks understand the scientific principles behind recipes, encouraging them to experiment and build confidence in the kitchen. The Cookery Lab is designed to look like a chemistry classroom, complete with lab chairs, beakers, and test tubes, reinforcing Sarah's mission to demystify cooking through science. The Cookery Lab offers classes for all ages, focusing on life skills, confidence-building, and the joy of cooking, regardless of prior experience. AI-Generated Timestamp Summary[00:00:00] Introduction to Sarah Ward and her career path[00:01:00] From chemistry to regulation to cooking [00:02:30] What is the Cookery Lab?[00:04:00] Why cooking is a life skill everyone should learn [00:05:30] The pivotal moment at her son's school kitchen[00:07:00] Childhood memories of a sandwich shop project[00:10:00] The governance and gastronomy connection[00:12:00] The leap from chemistry to financial regulation [00:14:00] What Solvency II taught her about governance[00:16:00] The importance of reading board minutes [00:20:00] How Sarah applied her regulatory background in the kitchen[00:23:00] Learning leadership lessons from Michelin-starred chefs[00:27:00] Kitchen culture and the art of giving feedback [00:30:00] The challenges of transitioning from corporate to culinary[00:34:00] How science influences her teaching style[00:38:00] Creating a unique learning space at the Cookery Lab[00:42:00] How cooking can be both art and science [00:46:00] Lessons learned from running the Cookery Lab[00:50:00] Final thoughts and where to find Sarah Links:The Cookery Lab: https://www.thecookerylab.com/ Sarah on LinkedIn: https://www.linkedin.com/in/sarah-ward-87406147/ Tech Camp, the business run by Sarah's husband teaching kids real engineering and programming through custom take-home projects: https://www.techcamp.org.uk/Leith's culinary school: https://leiths.com/ The research that shows that eating together can increase happiness: https://www.ucl.ac.uk/news/2025/mar/comment-why-sharing-meals-can-make-people-happier-what-evidence-142-countries-shows

For Episode 429, Jon and Brendan head to Sparrow in the North Quarter. It's the latest concept from the suspiciously Michelin-ignored Good Salt Group. This week also features an interview with Orlando Fringe artist, Canadian puppeteer Adam Francis Proulx. This week's topics include an update on two major downtown park projects, Blue Bamboo's plans for the former Winter Park Public Library, a tougher Winter Park Preservation Ordinance built to punish offenders, a flaming scavenger hunt, and a parking garage for Westcourt. This week's episode was sponsored by Enzian Theater and JustCallMoe.com. Tune in to Bungalower and The Bus on Real Radio 104.1 FM every Friday at 8 p.m. or catch the podcast to stay in touch with all of the latest headlines, new restaurants, and best-bet events to attend this week.

CarPlay Ultra is finally here, really tremendous accessibility features have been announced, and there are rumors of the iPhone 18, 19, and 20, on the AppleInsider Podcast.Contact your hosts:@williamgallagher_ on Threads@WGallagher on TwitterWilliam's 58keys on YouTubeWilliam Gallagher on email@hillithreads on Threads@Hillitech on TwitterWes on BlueskyWes Hilliard on emailSponsored by:Fast Growing Trees: Visit fast-growing-trees.com/appleinsider to get an additional 15% off plants and trees, even the many already discounted to half priceNordLayer: Go to nordlayer.com/appleinsider and use coupon code appleinsider-10 to get an extra 10% off the NordLayer business VPN and malware protection serviceLinks from the Show:Apple's next-generation 'CarPlay Ultra' is finally hereiOS 18.5 ships with Mail refinements, new wallpapervisionOS 2.5 is here with new Immersive Video and 3D movie tab in Apple TV appApple Vision Pro will use eye tracking to let you scroll appsApple Maps adds Michelin reviews to help you find fine foodApple Music's Sound Therapy is designed to help you focus and sleephttps://appleinsider.com/articles/25/05/15/new-apple-music-migration-tool-helps-users-shift-away-from-spotifyApple discontinuing support for older Home architecture with iOS 19Apple previews new accessibility tools coming to iOS 19, visionOS 3, macOS 16Apple turns to AI for battery management in iOS 19Prepare for a scam gold rush with the App Store changesAfter everything, Epic Games submits new 'Fortnite' to US App Store reviewEpic resubmits 'Fortnite' to the App Store for review, as its initial request seemingly ignoredUnder-display Face ID again rumored for iPhone 18 Pro by accurate leakerApple's 20th anniversary iPhone poised to get advanced screen & battery techApple's iPhone 20 RAM upgrade could make it an AI monsterFrancisca Valenzuela Essentials on Apple MusicSupport the show:Support the show on Patreon or Apple Podcasts to get ad-free episodes every week, access to our private Discord channel, and early release of the show! We would also appreciate a 5-star rating and review in Apple PodcastsMore AppleInsider podcastsTune in to our HomeKit Insider podcast covering the latest news, products, apps and everything HomeKit related. Subscribe in Apple Podcasts, Overcast, or just search for HomeKit Insider wherever you get your podcasts.Subscribe and listen to our AppleInsider Daily podcast for the latest Apple news Monday through Friday. You can find it on Apple Podcasts, Overcast, or anywhere you listen to podcasts.Those interested in sponsoring the show can reach out to us at: advertising@appleinsider.com (00:00) - Intro (02:26) - CarPlay Ultra (16:34) - Updates for iOS, macOS and more (21:55) - Apple Maps (35:04) - Apple Music (51:36) - iOS 19 (53:58) - Accessibility (59:16) - AI battery health (01:02:02) - iPhone 18, 19, and 20 ★ Support this podcast on Patreon ★

Jonathan Adler is a triple threat. Michelin-starred chef, certified sommelier, and now a 50 Best rated mixologist. His latest venture is Shinji's in midtown Manhattan, which has been racking up praise and instagram mentions alike for its inventive, high technique cocktail program. Jonathan sits down with Greg and Sother to talk about some of the varsity-level moves his team pulls to make these drinks, whether there's a place for molecular mixology in the bar world of 2025, and what guests who pop in for a drink can expect on their summer menu.Plus, are all of tequila's problems the result of monoculture? Greg breaks down how a lawsuit rocking the industry points the answer towards “yes.”Follow Jonathan at @jonservesdrink Follow Shinji's at @shinjisbarYou can read the Food & Wine piece about the tequila suit here.The Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.com Don't forget to click SUBSCRIBE and RATE the show if you can. 

Tariffs are...how much again? The global supply chain has been sent into turmoil over the last several weeks, causing headaches for small businesses. We talked to Isaac Hetzroni, who sources products for large and small companies as CEO of Imprint Genius and shares advice on TikTok as @thesourcingguy. Plus: Dick's buys Foot Locker and Apple Maps teams up with Michelin. Join our host Jon Weigell as he takes you through our most interesting stories of the day. Get our Side Hustle Ideas Database: https://clickhubspot.com/thds Follow us on social media: TikTok: https://www.tiktok.com/@thehustle.co Instagram: https://www.instagram.com/thehustledaily/ Thank You For Listening to The Hustle Daily Show. Don't forget to hit Subscribe or Follow us on Apple Podcasts so you never miss an episode! If you want this news delivered to your inbox, join millions of others and sign up for The Hustle Daily newsletter, here: https://thehustle.co/email/  Plus! Your engagement matters to us. If you are a fan of the show, be sure to leave us a 5-Star Review on Apple Podcasts https://podcasts.apple.com/us/podcast/the-hustle-daily-show/id1606449047 (and share your favorite episodes with your friends, clients, and colleagues).

 Most cancer drugs fail. Not because the science is wrong—because we're solving the wrong problems.The cost? Over $2 billion per failure. And for the patient waiting on a miracle—there's no second chance.Behind the headlines of “precision medicine,” there's a deeper story nobody's telling. Until now. 

The latest In Touch With iOS with Dave he is joined by guest ,Chuck Joiner, Eric Bolden, Marty Jencius, Jeff Gamet. In this episode, we discuss the public release of iOS 18.5, Pride Harmony wallpaper, and the latest from Apple Vision Pro with visionOS 2.5. The panel debates early user feedback, watchOS 11.5 features, CarPlay Ultra, upcoming accessibility improvements, and Apple Maps' integration with Michelin. Plus, we preview the MacStock Conference and share tips for maximizing your Apple experience. The show notes are at InTouchwithiOS.com Direct Link to Audio Links to our Show Give us a review on Apple Podcasts! CLICK HERE we would really appreciate it! Click this link Buy me a Coffee to support the show we would really appreciate it. intouchwithios.com/coffee  Another way to support the show is to become a Patreon member patreon.com/intouchwithios Website: In Touch With iOS YouTube Channel In Touch with iOS Magazine on Flipboard Facebook Page BlueSky Mastodon X Instagram Threads Spoutible Summary Topics Covered Welcome & Introductions A full panel gathers to discuss the latest in Apple news and experiences. iOS 18.5 Updates Recap of the public release Highlighted features: Pride Harmony wallpaper, update convenience, seamless install experience Apple Vision Pro & visionOS 2.5 Immersive capabilities and the updated Apple TV app Early impressions of visionOS 2.5 Anticipated features in visionOS 3 (including eye-tracking/scrolling) Mixed feedback from early adopters (including reference to Wall Street Journal article) Panel's thoughts on the learning curve and optimism for future updates watchOS 11.5 and tvOS Updates New Pride watch face Battery life improvements Impact for users with older devices CarPlay Ultra First look at features coming to luxury vehicles like Aston Martin Speculation on the broader impact Accessibility Announcements Preview of iOS 19 accessibility features Apple's push for Global Accessibility Awareness Day How these features support diverse user needs Apple Maps and Michelin Insights Integration of Michelin information How this could change navigation and trip planning for Apple users Other Highlights Nutrition labels and barcode scanner enhancements HBO Max rebranding Pride Edition Apple Watch band Tips for getting the most out of Apple's ecosystem Community & Events MacStock Conference Announcement: Countdown to the event, theme is “Share” Preview of speaker lineup including familiar names (Marty Jencius, Jeff Gamet, Kelly Guimont, Brittany Smith) Emphasis on community, networking, and learning Links In Touch With Vision Pro this week.  Apple Releases visionOS 2.5 With Vision Tab for Apple TV App visionOS 3 Will Let Apple Vision Pro Users Scroll With Their Eyes Apple announces new Vision Pro accessibility updates WSJ hack job article on AVP - from Marty They Paid $3,500 for Apple's Vision Pro. A Year Later, It Still Hurts.    Beta this week. iOS 18.5 was released to the public this week.  Apple Releases iOS 18.5 With New Wallpaper, Screen Time Changes, Carrier Satellite Support for iPhone 13 and More Apple Releases watchOS 11.5 With New Pride Watch Face Apple Releases tvOS 18.5  About Apple TV 4K and Apple TV HD software updates tvOS 18.5 Adds Synchronized Dolby Atmos Playback for AirPlay and Bluetooth Speakers Apple's C1 Modem Gets First Security Update in iOS 18.5 Apple unveils powerful accessibility features coming later this year Yuka app Yuka - Food & Cosmetic Scanner on the App Store  Apple Highlights Magnifier on Mac and iPhone Music Haptics in New Videos In Touch With Mac this week Apple Releases macOS Sequoia 15.5 Safari Web Push Update in macOS 15.5 Will Save You Battery  CarPlay Ultra Announced CarPlay Ultra, the next generation of CarPlay, begins rolling out today Apple's 'CarPlay Ultra' Experience Now Available Apple Says These Vehicle Brands Plan to Offer All-New CarPlay Ultra  Apple Says These Vehicle Brands Plan to Offer All-New CarPlay Ultra CarPlay Ultra Max  Apple Music Gets New Transfer Tool to Make Switching From Spotify Easier Apple Card has three features that make it a go-to favorite for me News More Than 1 Billion RCS Messages Are Sent Daily on Android and iOS Apple and Universal Music Announce 'Sound Therapy' Max is Going to Be HBO Max Again Apple Maps Now Features Insights From 'Expert Sources' Like Michelin Guide New Pride Edition Band for Apple Watch Now Available at Apple Stores Announcements Macstock 9 is here for 3 Days on July 11, 12, and 13th, 2025. We have an exclusive coupon code use INTOUCH50 at checkout and save $50..Click here to Register | Macstock Conference & Expo Book your room with a Macstock discount here. Location | Macstock Conference & Expo I hope to see you there! Our Host Dave Ginsburg is an IT professional supporting Mac, iOS and Windows users and shares his wealth of knowledge of iPhone, iPad, Apple Watch, Apple TV and related technologies. Visit the YouTube channel https://youtube.com/intouchwithios follow him on Mastadon @daveg65, and the show @intouchwithios   Our Regular Contributors Jeff Gamet is a podcaster, technology blogger, artist, and author. Previously, he was The Mac Observer's managing editor, and Smile's TextExpander Evangelist. You can find him on Mastadon @jgamet as well as Twitter and Instagram as @jgamet  His YouTube channel https://youtube.com/jgamet Marty Jencius, Ph.D., is a professor of counselor education at Kent State University, where he researches, writes, and trains about using technology in teaching and mental health practice. His podcasts include Vision Pro Files, The Tech Savvy Professor and Circular Firing Squad Podcast. Find him at jencius@mastodon.social  https://thepodtalk.net  About our Guest Chuck Joiner is the host of MacVoices and hosts video podcasts with influential members of the Apple community. Make sure to visit macvoices.com and subscribe to his podcast. You can follow him on Twitter @chuckjoiner and join his MacVoices Facebook group. Eric Bolden is into macOS, plants, sci-fi, food, and is a rural internet supporter. You can connect with him by email at embolden@mac.com, on Mastodon at @eabolden@techhub.social, on his blog, Trending At Work, and as co-host on The Vision ProFiles podcast.

In this week's delectable episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes listeners on a cinematic journey celebrating the rich intersection of French cuisine and film. Timed to coincide with the glittering start of the Cannes Film Festival, this episode explores how French gastronomy has taken center stage in some of the most memorable food-focused films. From palace kitchens to rustic countryside fare, the episode dives into stories where food isn't just a background detail — it's a central character. First up is Haute Cuisine (Les Saveurs du Palais), a film inspired by Danièle Mazet-Delpeuch, the first female chef to cook for the French president. Andrew walks us through this sumptuous, real-life tale of culinary passion and political pressure, reflecting on the beauty of traditional regional cooking and its quiet power in even the most formal settings. With behind-the-scenes trivia and reflections on Catherine Frot's acclaimed performance, the film serves as a perfect entrée to the episode's theme: food as memory, resistance, and art. Then it's on to Le Chef (Comme un Chef), a rollicking comedy that pairs classic French cooking with modern chaos. Andrew explores the film's humor and heart, as well as the tug-of-war between culinary tradition and innovation. Featuring Jean Reno and Michaël Youn, Le Chef playfully pokes fun at molecular gastronomy while reaffirming the joy and timelessness of French cuisine. It's a reminder that behind every Michelin star is a lot of butter, a few egos, and a shared love of good food. And of course, no conversation about food in cinema would be complete without a nod to Babette's Feast, the Danish masterpiece that so perfectly embodies the spirit of French dining that it simply had to be included. Whether you're a film buff, a food lover, or a little bit of both, this episode is a feast for the senses. So pour a glass of wine, grab a chunk of baguette, and settle in for a fabulously delicious celebration of French cuisine on the big screen. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/product-page/paris-a-fabulous-food-guide-to-theworld-s-most-delicious-city⁠⁠⁠ Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit ⁠⁠⁠https://www.andrewpriorfabulously.com/vienne-residencies⁠⁠⁠ for more information. Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email ⁠⁠⁠⁠contact@andrewpriorfabulously.com⁠⁠⁠⁠ for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

- Mincing Words, Missing Evidence, and Moving iPhones - Counterpoint: March Smartphone Shipments Surged 30% - Brazilian Regulator Backs Anti-Anti-Steering Ruling Against Apple - Epic Resubmits Fortnite for App Store Review - Apple Maps Folding in Info from MICHELIN, The Infatuation, and Golf Digest - Montecarlo Gets 3D Update in Apple Maps Ahead of Grand Prix de Monaco - Sponsored by Insta360's new X5: Get 8K 360° video and an invisible selfie stick at store.insta360.com with code macosken - Every day should be World Password Day on Checklist 422 - find it at checklist.libsyn.com - Catch Ken on Mastodon - @macosken@mastodon.social - Send Ken an email: info@macosken.com - Chat with us on Patreon for as little as $1 a month. Support the show at Patreon.com/macosken

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I break down exactly what it takes to build a recognizable brand and boost profitability through smarter marketing. And I'm not talking about throwing money at ads or posting randomly on social — I'm talking about strategy. Structure. Systems.I dive into how constraints in your marketing — yes, constraints — actually create clarity. I talk about the power of having a clear brand narrative and how leveraging AI can make content creation faster, easier, and way more effective.One of the game-changers I share is working off a monthly theme — keeping your messaging tight and your content consistent. When you focus your story and show up with intention, your audience listens… and they show up.Takeaways:Most restaurant marketing fails due to lack of structure.Tight constraints are essential for effective marketing.Repetition is key to gaining audience attention.Your audience is constantly changing; adapt your marketing accordingly.Creativity thrives within clear boundaries.Use AI to enhance, not replace, your marketing efforts.Build a compelling narrative around your brand.Focus on a monthly theme to guide your marketing.Discipline in marketing leads to momentum.Engage your audience with consistent messaging across platforms.Chapters:00:00 Introduction to Restaurant Profitability02:11 The Importance of Structured Marketing06:00 Creating a Compelling Brand NarrativeIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Chef Allie Peña and chef-owner Aaron Bludorn of Bludorn join Eric on the show today. The pair speak with Eric about Allie taking over as executive chef at Bludorn, why Allie pursued the job, why Aaron felt Allie was the right choice, new ideas Allie has for Bludorn, staples that she plans to keep, her time running the Bar Bludorn kitchen, how Bludorn has exceeded Aaron's expectations in terms of the city's response to it, the Michelin aspect of it all, and more! Plus, they discuss Douglas Keane coming to Houston, any possible interest in The Woodlands, how things are going with Perseid, and Allie goes through the lightning round! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houstonians Will Get The Royal Treatment at This Lively New Steakhouse Massive, German-Inspired Beer Garden Coming to New Energy Corridor Project Houston's Most Pretty-in-Pink Restaurant Quietly Closes in Upper Kirby River Oaks Gourmet Grocer Unveils Cozy New Name and Big Dallas Plans

Apple Maps adds Michelin stars, Nintendo's Switch 2 specs leak, and Apple's 20th iPhone could ditch bezels entirely. Plus, Uber wants to lock in your ride prices and plan your commute.

GBH executive arts editor Jared Bowen discusses the no-nudity dress code at Cannes and 'Kimberly Akimbo' at the Emerson Colonial Theatre.Harvard national security expert Juliette Kayyem explains why the Qatari plane gifted to President Donald Trump poses security problems. Food policy analyst Corby Kummer discusses new FDA-approved 'natural' food colorings, the golden age of the fried-chicken sandwich and Michelin stars coming to Boston restaurants.Naturalist and author Sy Montgomery on this season's tick problem and new research on the rhythmic capabilities of sea lions.

Lifelong friends and business partners, Johnny Smith and Daniel Willis, talk about their Michelin-starred restaurant, Luca, and their latest venture, Smith & Willis, a new hospitality group that builds on their partnership restaurants.See omnystudio.com/listener for privacy information.

In today's episode, we explore how Airbnb is reinventing itself with the launch of Airbnb Services—offering everything from massages to Michelin-star chefs—and a fully rebuilt app designed to be your all-in-one travel companion. Then we head to India, where live events like Coldplay's concert are turning cities into booming tourism hubs. From skyrocketing hotel rates to massive economic surges, discover how experiences are becoming the new frontier of travel. Plus, get the latest on hotel growth in Asia-Pacific, new airline routes, and where the smart money is going in hospitality.Are you new and want to start your own hospitality business?Join our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook group⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow Boostly and join the discussion:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Want to know more about us? Visit our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stay informed and ahead of the curve with the latest insights and analysis.

The Secret Sauce Behind Hawksmoor: From Failed Restaurants to a £100 Million Steakhouse Want your own Brand or Business Podcast? Try out our NEW Podcast Calculator: https://www.boxlight.io/ In this episode of 'Jimmy's Jobs of the Future,' we explore how Hawksmoor became one of the UK's most successful steakhouse brands, making £100 million in sales within 15 years. Hear from co-founder Will Beckett, and top chefs like Matt Brown and Seb as they share behind-the-scenes stories, cooking tips, and the journey from three borderline failed ventures to opening restaurants in London, New York, and beyond. Discover the secrets behind their famous steaks, Michelin stars, and what it takes to build a successful restaurant brand with a global reputation. Don't miss the interviews with the bar staff for insights on unique cocktails and customer experience. Subscribe now for more entrepreneurial journeys and industry insights! 00:00 The Rise of Hawksmoor 01:04 Secrets Behind the Perfect Steak 01:23 Inside the Private Kitchen: Techniques and Tips 01:49 Mastering the Grill: Expert Tips 02:29 The Art of Steak Preparation 04:12 Maintaining the Perfect Grill Temperature 09:11 How to get Michelin Stars 10:46 Building a Culinary Team 17:17 Exploring New Dishes 21:06 Seb's Journey to Head Chef 23:25 The Changing Landscape of Chef Work 24:18 Exploring the Bar's History and Signature Drinks 28:05 The Story Behind the Hawksmoor Brand 30:44 How to Build a £100m Steakhouse 41:32 The Famous Wine Mix-Up Incident 45:08 Final Thoughts and Reflections ********** Follow us on socials! Instagram: https://www.instagram.com/jimmysjobs Tiktok: https://www.tiktok.com/@jimmysjobsofthefuture Twitter / X: https://www.twitter.com/JimmyM Linkedin: https://www.linkedin.com/in/jimmy-mcloughlin-obe/ Want to come on the show? hello@jobsofthefuture.co Sponsor the show or Partner with us: sunny@jobsofthefuture.co Credits: Host / Exec Producer: Jimmy McLoughlin OBE Producer: Sunny Winter https://www.linkedin.com/in/sunnywinter/ Editor: Sunny Winter Junior Producer: Thuy Dong Learn more about your ad choices. Visit podcastchoices.com/adchoices

REDIFF - Le grand bonhomme blanc est aujourd'hui réellement emblématique en France. Mais d'où vient le célèbre bibendum et comment a-t-il été choisi pour représenter l'entreprise Michelin ? Cette saison dans "RTL Matin", Florian Gazan répond aux questions pas si bêtes qui nous passent par la tête. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

On this episode of the California Now Podcast, host Soterios Johnson digs into the Golden State's dynamic and diverse restaurants with three experts who know the local food scene inside and out. First, Johnson chats with Elina Shatkin, food journalist and producer of KCRW's Good Food in Los Angeles. Shatkin shares some of her favorite restaurants and foodie neighborhoods across the City of Angels. Shatkin runs the full gamut of good eats, from L.A. institutions to standout sandwich shops and high-end spots. “I just want to give people a good time and help them discover something delicious,” she says. She also takes listeners east, highlighting her favorite newcomers and old-school dining establishments in Palm Springs and the Coachella Valley. Next, Johnson welcomes Mackenzie Chung Fegan and Cesar Hernandez, food critics at the San Francisco Chronicle and the duo behind the paper's much-anticipated Top 100 Restaurants list. They reflect on their process of curating the list and their goal to highlight culinary excellence across price points, cuisines, and regions—from Oakland to San Jose to Healdsburg. “We wanted to make sure that there were plenty of affordable restaurants on this list,” says Fegan, “that it wasn't just a list of places to eat out for special occasions.” Hernandez echoes this sentiment, emphasizing the value of lifting up both legacy and new restaurants. “We also wanted to represent places that have been around for at least 10 or 15 years instead of just the ones that are new.” Together, the critics highlight standout picks, ranging from local taco shops to classic Bay Area mainstays and Michelin-starred meals.

Send us a textIn this episode of Navigating the Customer Experience, we're joined by Eric Karofsky, an award-winning expert in customer experience (CX), user experience (UX), and employee engagement, and the founder of VectorHX, a human experience agency. Eric shares his professional journey—from decades in agency and consultancy work with major brands like Michelin and Royal Caribbean, to leading UX at the Broad Institute of MIT and Harvard, and now building his own company focused on creating seamless customer interactions across digital and physical touchpoints.Eric discusses how AI is rapidly reshaping the customer experience landscape, emphasizing that it's a powerful tool—not a solution on its own. He shares both the promise and the current limitations of AI, particularly in customer support scenarios, likening poorly designed chatbots to frustrating call center loops from the 1980s.A major theme in the episode is understanding customer behavior through cultural, situational, and demographic lenses. Eric cautions against forcing users into preferred communication channels and instead advises companies to map the ideal journey for different personas and optimize each channel for a frictionless experience.He offers a powerful case study from the pharmaceutical industry, where AI is being used to transform labor-intensive literature reviews—cutting timelines from six months to potentially two weeks. This not only boosts business efficiency but also accelerates drug development, delivering life-saving treatments to patients faster.Eric also touches on:AI leadership and how it should drive business strategy by identifying areas for efficiency and innovation.Tools he can't live without, like Claude AI and Notion, which he uses to manage his business and ideas.His excitement about no-code tools like Bolt.new and Lovable, which allow rapid prototyping of full-stack apps without technical skills.The enduring value of classic books like Getting to Yes and The Design of Everyday Things, which shaped his thinking around negotiation and customer-centric design.The importance of motivation and resilience, fueled by the exciting pace of innovation and meaningful human connections with clients and team members.He closes with a favorite quote by Benjamin Franklin:"Tell me and I forget. Teach me and I remember. Involve me and I learn." A reminder of the value of active learning and mentorship in building strong, collaborative teams.You'll leave this episode with fresh insights on CX, AI strategy, and how to build human-centered experiences in a rapidly evolving digital world.

I totally cheated and used most of what I got in Diana's Bio, because I just couldn't even try to do better - she is just that varied and awesome! This conversation went deep, and I got a little uncomfortable when the questions turned to me... But she is SO easy to talk to, because she's REAL; she's BEEN THERE, and made it through. A luxury hotel, 15 best selling books and more - Diana Stobo is the whole packageDiana Stobo is a visionary in the global health and wellness industry, celebrated for her transformative approach to gut health and holistic living. Diana's personal journey toward wellness began with her own health struggles. After shedding 100 pounds through mindful eating, detox, and a focus on gut health, she became a passionate advocate for others, inspiring thousands to embrace healthier, more vibrant lives. Diana is not only an advocate for health but is a successful female entrepreneur who deeply understands the mental and physical tribulations of women in business and everyday life. Diana is the founder and CEO of The Retreat Costa Rica, a multiple award winning, luxury wellness hotel and spa in Costa Rica. The Retreat offers cutting-edge holistic healing with Ayurveda practices, five-star luxury features, 2 star Michelin chef, and local farm-to-fork, high-vibration food grown on the premises to nourish and elevate well-being. Diana's vision is a life-changing experience where guests can reset their internal balance in a nurturing environment designed to ignite and heal the body, mind, and soul.The best-selling author of Get Naked Fast, and publisher of 15 health and wellness books, Diana is a trusted authority on digestive health, hormone balance, weight management, and aging well. Her work has been featured in major media outlets. Diana Stobo continues to be a trailblazer in the wellness world, driven by her belief in the power of healing from within and her desire to help others uncover their own path to health and vitality.Find ALL things Diana on her website: https://dianastobo.com/You can find Diana on her vibrant Instagram here: https://www.instagram.com/dianastobo?igsh=MXhvZGkwZ3psdzB4You can send me messages(this is new!)!Support the showPlease follow Grounded In Maine podcast on Instagram here YouTube channel link is here You can DM me there or email me at amysgardenjam@gmail.com Website for Amy's Garden Jam is https://amysgardenjam.com/ (podcast has its own tab on this site!) Amy's email newsletter: https://amy-fagan.kit.com/499688fe6a How Do I Get There From Here by Jane Bolduc - listen to more at https://www.janebolduc.com/Podcast cover by Becca Kofron- follow here on Instagram here https://www.instagram.com/cute_but_loud/ and check out her awesome art projects. Grounded in Maine Podcast is hosted by Buzzsprout, the easiest podcast hosting platform with the best customer service! Learn more at https://www.buzzsprout.com/?referrer_id=1851361 You can support this podcast one time (or many) with the Buy me a coffee/Hot Chocolate link here: https://www.buymeacoffee.com/groundedinmaine Grounded in Maine Podcast is sponsored by ESG Review. Learn more about the good they're doing at https://esgreview.net/

Join thousands of other listeners on our Substack, The Foodletter!   In this inspiring and wanderlust-filled episode, Brooke chats with Rome-based food and travel writer Livia Hengel. From a childhood spent across continents to building a career spotlighting Italy's culinary and cultural gems, Livia shares her serendipitous journey into travel writing and the creation of her digital magazine The Italy Edit. Listeners will gain an inside look into Italian culture, hidden gems across the country, Livia's top recommendations for off-the-beaten-path Rome, and why she believes solo travel can be transformational. Whether you're dreaming of Italy or planning your next big trip, this episode is packed with rich insights and practical inspiration.   Key Takeaways [01:05] A Diplomatic Childhood: Livia grew up globally due to her diplomat father and Italian mother, sparking her lifelong love for travel and food. [04:00] The Accidental Italy Expert: After college, Livia moved back to Rome unexpectedly and began documenting her experiences—eventually leading to a career in travel writing and photography. [9:10] Founding The Italy Edit: Launched in 2020, The Italy Edit grew organically into a robust digital magazine with over 60 contributors covering all corners of Italy. [22:40] Underrated Gem: Naples: Naples surprised Livia and became one of her favorite cities for its raw beauty, culture, and unparalleled pizza scene. [27:45] Global Wanderer: Livia explains her passion for solo travel across Asia and North Africa, emphasizing the transformative power of pushing beyond your comfort zone. [35:25] Rome, Past & Present: Livia shares her ideal "off-the-grid" day in Rome, complete with coffee among statues, row boats in Villa Borghese, and a visit to the aqueducts. [41:17] The Power of a Solo Meal: Her most memorable meal? A solo Michelin-star experience in Hong Kong, where solitude heightened her awareness and joy.   Notable Quotes (14:08) “I live my life because I don't want to have any regrets on my deathbed.” (19:30) “Italy nourishes the soul, but I do miss the forward motion and innovation of the U.S.” (28:02) “You grow the most at the edge of your comfort zone.” (41:40) “A solo meal can be one of the most enriching experiences—you taste every bite more deeply.”   Resources The Best New Restaurants To Try In Rome In 2022 Check out Livia's column in Forbes Visit the official The Italy Edit website Pizzeria in Naples: Concettina Ai Tre Santi Follow Livia on Instagram Follow Female Foodie on Instagram