Podcasts about Michelin

In the second episode of a special series of two, host Alexander Damiano Ricci talks to Stefano Valentino, an investigative freelance journalist who covered a case of greenwashing involving the French tire producer, Michelin, for the pan-European online media, Voxeurop.In particular, this podcast conversations uncovers the loopholes of green certification processes on financial markets.The original investigation was published in the form of a 4 article-long series under title "Investigating Green Finance made in Europe" and is co-authored by Emanuela Barbiroglio. Hosted on Acast. See acast.com/privacy for more information.

In The Plant-Forward Kitchen: Southeast Asia, we explore the bold, aromatic cuisines of Vietnam and Thailand — where plant-forward traditions are deeply rooted in everyday meals. Southeast Asian cuisine has long embraced plant-forward principles, drawing from its Buddhist roots that promote compassion for all living beings and encourage followers to adopt an occasional or ongoing vegetarian diet. In this series, we cook vegetarian pho with Buddhist monk, Nguyen Dzoan Cam Van, and we sample a family-style spread of vegetarian offerings at Buddhist Vĩnh Nghiêm Pagoda Temple Restaurant. We make some Vietnamese classics, such as Vietnamese Lemongrass Tofu, with Chef Mai Pham of Lemon Grass Restaurant. At the Michelin-starred Vietnam House Chef/Owner Luke Nguyen shows us his take on a vegetarian pork belly salad. In Thailand, renowned chef and television presenter, Ian Kittichai gives us a whirlwind tour of Thai curries. Finally, we head to Michelin-starred Bo.Lan Restaurant in Bangkok, where Chefs Bo Songvisava and Dylan Jones make an eggplant relish, and discuss the importance of championing local farmers. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia  

Por segundo año consecutivo, 9 de las emisoras públicas autonómicas adheridas a la FORTA emiten un programa conjunto de dos horas de duración con los elementos más destacados del nuevo curso en campos como la cultura, el deporte, la gastronomía, la industria o la ciencia. 'Y tú, ¿Qué traes, 2026?' reunirá las voces de la atleta española más destacada del año a punto de concluir, María Pérez, los conciertos estrella Michelin que marcarán el paso en los próximos 12 meses, los nuevos espacios culturales o algunos de los festivales más destacados, el 40 aniversario de uno de los emblemas turísticos más destacados del país, la conversación con músicos y nuevas generaciones de creadores culturales o el humor del Yuyu de Cádiz.Asimismo, los oyentes del 'Y tú, ¿Qué traes, 2026?' se internarán, enfundados en sus cascos y en exclusiva, en las excavaciones arqueológicas del Anfiteatro Romano de Cartagena y en pleno corazón de Egipto con las arqueólogas María José Madrid y Myriam Seco para conocer sus avances sobre el terreno. O recibirán la visita de los componentes del grupo 'Efecto Pasillo' que abordarán la riqueza de los acentos y el acervo popular en la cultura.El espacio, conducido por el periodista Juanma Lorente, es una coproducción de Aragón Radio, Onda Madrid, Canal Sur Radio, IB3 Radio, La Radio Canarias, À punt Radio, RPA la radio de Asturias, Onda Regional de Murcia y Radio Castilla-La Mancha y será emitido en el arranque de 2026 en la totalidad de las emisoras participantes.

A huge congratulations to Stefano for this well-deserved recognition, and a big thank you to the team for helping bring this important investigation to our listeners!Stefano investigated a case of greenwashing involving the French tyre producer Michelin for the pan-European online media, Voxeurop.This episode explores Stefano's groundbreaking work and emphasises the importance of tackling environmental challenges and the efforts being made to drive change. A huge congratulations to Stefano for this well-deserved recognition, and a big thank you to the team for helping bring this important investigation to our listeners!In collaboration with Sphera. Hosted on Acast. See acast.com/privacy for more information.

This week's episode perfect for ending the old year or kicking off the new one depending on when you tune in. This episode features two of the key operators behind a true Vancouver institution: Chef Raymond Mah and front of house manager Richard Mah from the Northern Café.A beloved diner since 1949 the Northern Café came under the Mah family's ownership 17 years ago. Patriarch Jimmy Mah and his wife Connie both seasoned restaurant veterans were looking for a way to stay active in retirement. Word quickly spread about the excellent food and Jimmy soon called on his son Raymond an accomplished fine dining chef to lend a hand whenever possible. That collaboration elevated the menu even further drawing bigger crowds.Then Richard the other son and a longtime marketing and advertising executive based in Japan decided it was time for a major life change. Wanting his children to grow up in Canada he moved his family back home and joined the family business as well.I've always had a soft spot for classic diners. They take me back to childhood road trips with my dad long haul trucking runs filled with simple soul satisfying food made with real care and love. The Northern Café delivers exactly that 75 years of lived in character genuine hospitality and food that feels like home.The Mah family truly understands what hospitality means: a warm smile, remembering your name, attentive service, delicious plates, and the irreplaceable history that fills the space. It's an authentic experience that many Michelin starred restaurants could only dream of capturing.Send us your feedback

Estrellas michelín, ránkings, puntuaciones, realities de cocina...¿Se ha convertido la cocina en un espectáculo en la era de los influencer? En la sociedad del espectáculo hoy analizamos la cocina como escenario de teatro. La excelencia en la cocina, ¿funciona igual que antes?  Vivimos en una sociedad en la que todo se evalúa, hay que poner notas a todo y un ejemplo por antonomasia es la cocina. ¿Quién no ha mirado la calificación de un restaurante y los comentarios antes de reservar una mesa?  La presión por la nota y el márketing de los influencers muchas veces nos distrae de lo esencial. La guía Michelin lleva años otorgando estrellas, es un clásico y aquí en Francia una institución pero ¿tienen el mismo valor que antes? ¿qué diferencia a un restaurante con estrella de otro estrellado? Y en cuanto al boom de los realities televisivos sobre cocina. ¿Ser un master chef es ahora tener un buen community manager?  Nos acompañan en esta edición: -Bibiana Vileilla, profesora en la escuela de gastronomía Ferrandi   -Abraham Guzmán, especialista en economía del turismo  -Mercedes Ahumada, chef mexicana restaurante Chicahualco en París -Estrella Maillet, fundadora de Talent Developer. Es la primera agencia que acompaña a los estudiantes de gastronomía del mundo entero a venir en Francia para hacer prácticas en las mejores brigadas.      Coordinación editorial:  Florencia Valdés  Realización: Souheil Khedir, Jérémy Boucher, Steven Elsly Presenta: Carlos Herranz. 

El boom de la gastronomía latinoamericana es innegable. Chefs latinoamericanos están tocando el cielo con una multiplicación de estrellas Michelin y los rankings mundiales premian la creatividad de la región. En la edición 2025 de los 50s best, los 50 mejores, diez restaurantes latinoamericanos se destacan.  La gastronomía peruana y mexicana siguen dominando, pero otra cocina también compite en las grandes ligas: la ecuatoriana. Ecuador exporta menús de primera hasta París, capital del buen comer por excelencia. Y precisamente de buen comer vamos a hablar con el chef ecuatoriano Raúl Meza que abrió hace poco "Le Vertueux", el Virtuoso en español. El amor por la cocina de Raúl Meza no empieza en los fogones, nace más bien con la televisión: "Todo comenzó a los 12 o 13 años cuando recién llegamos a París, a Francia con los primeros concursos televisivos de cocina como Masterchef o Topchef". Si en casa la comida era simple y el menú poco o nada ecuatoriano, al chef Meza le gusta recordar la "ratatouille" de su madre. Este plato muy simple preparado con berenjenas, calabazas y tomate que requiere ingredientes muy frescos y algo de arte. "Es un pilar de la gastronomía francesa", dice. La llegada a Francia tan jovencito fue un choque al paladar que lo llevó a interesarse por la cocina de su nuevo país, estudiar gastronomía y aprende con los mejores. Se formó con Michel Rostang - dos estrellas Michelin- trabajó también con Alain Senderens- tres estrellas Michelin. Desde abajo como aprendiz y luego hacia arriba, ocupa todos los puestos que se deben y pueden ocupar en una brigada durante el aprendizaje. De esos años codeádose con chefs reconocidos le queda el gusto por la "precisión", amistades duraderas y la curiosidad por la mezcla de influencias sin olvidar "ser constante y amar lo que haces, porque si no lo amas realmente con el trabajo es muy duro". Un viaje hacia las raíces En ese entonces, los ingredientes ecuatorianos no forman parte de su repertorio. Pero en las cocinas donde trabaja le piden cada vez más que proponga platos sudamericanos, "pero me eran poco conocidos". Un viaje por su natal Ecuador en 2015 y luego un periplo por los países vecinos de tres años le abrirán un mundo de sabores: "Tuve la suerte de estar en la Amazonía, en Galápagos también viajé por toda la Cordillera de los Andes, conociendo la papa, el maíz, las variedades inmensas que hay de papa, las variedades inmensas de maíz. El verde. El plátano. Todo lo que es el pescado, la manera de cocinarlo muy diferente acá, los gustos. Esos sabores que poco a poco fui aprendiendo a lo largo de mis viajes".  Al regresar a París se incorpora en otro restaurante de prestigio, pero la semillita de abrir un restaurante propio ya estaba plantada. En el famoso Georges V observa cómo el chef- casado con una mexicana- incorpora las influencias de esa cocina. De todo ese caminar surge la idea de proponer una experiencia gastronómica en París inspirada de la comida ecuatoriana.  Un boom de cocina latinoamericana en París Le Vertueux abre en marzo del 2025 con foie gras escalfado en cacao de Perú acompañado de su condimento de maracuya o fruta de la pasión, camarón carabinero encocado y gnocchis de banano verde: "Tenemos productos sudamericanos, cacao, café, productos que van a venirse a mezclar con los productos típicos franceses de aquí. La gente que ha probado le ha gustado esa mezcla entre el amargo del café, lo ácido del maracuyá". La apertura de este restaurante se inscribe en un boom de restaurantes gastronómicos y no gastronómicos latinoamericanos en París: "Poco a poco la cocina sudamericana se está haciendo conocer mucho más. Cambia un poquito también de la influencia asiática que había antes aquí en París y ayuda a descubrir sabores, productos, frutos interesantes con gustos mucho más fuertes, mucho más ácidos que a los ecuatorianos y a los franceses les está gustando mucho más." La pregunta que se plantea es si la fusión es una obligación para acercar al público francés a esta gastronomía: "Nosotros hicimos muchos test antes de lanzar los menús, no es necesario utilizar el foie gras. Podemos utilizar la comida un poquito más natural, como hacemos en América Latina. Pero sí, lo que sí hay es que adaptar los gustos, porque muchas veces lo que tuvimos es que los gustos eran demasiado fuertes o no bien acogidos. Entonces poco a poco vamos regulando los sabores, lo ácido más que todo para llegar al paladar francés, que sí está ávido de encontrar,nuevos gustos, pero al mismo tiempo quieren también tener la armonía que conocen en los platos".    #EscalaenParís también está en redes sociales Un programa coordinado por Melissa Barra y Julia Courtois, realizado por Hadrien Toureaud y Guillaume Buffé

El boom de la gastronomía latinoamericana es innegable. Chefs latinoamericanos están tocando el cielo con una multiplicación de estrellas Michelin y los rankings mundiales premian la creatividad de la región. En la edición 2025 de los 50s best, los 50 mejores, diez restaurantes latinoamericanos se destacan.  La gastronomía peruana y mexicana siguen dominando, pero otra cocina también compite en las grandes ligas: la ecuatoriana. Ecuador exporta menús de primera hasta París, capital del buen comer por excelencia. Y precisamente de buen comer vamos a hablar con el chef ecuatoriano Raúl Meza que abrió hace poco "Le Vertueux", el Virtuoso en español. El amor por la cocina de Raúl Meza no empieza en los fogones, nace más bien con la televisión: "Todo comenzó a los 12 o 13 años cuando recién llegamos a París, a Francia con los primeros concursos televisivos de cocina como Masterchef o Topchef". Si en casa la comida era simple y el menú poco o nada ecuatoriano, al chef Meza le gusta recordar la "ratatouille" de su madre. Este plato muy simple preparado con berenjenas, calabazas y tomate que requiere ingredientes muy frescos y algo de arte. "Es un pilar de la gastronomía francesa", dice. La llegada a Francia tan jovencito fue un choque al paladar que lo llevó a interesarse por la cocina de su nuevo país, estudiar gastronomía y aprende con los mejores. Se formó con Michel Rostang - dos estrellas Michelin- trabajó también con Alain Senderens- tres estrellas Michelin. Desde abajo como aprendiz y luego hacia arriba, ocupa todos los puestos que se deben y pueden ocupar en una brigada durante el aprendizaje. De esos años codeádose con chefs reconocidos le queda el gusto por la "precisión", amistades duraderas y la curiosidad por la mezcla de influencias sin olvidar "ser constante y amar lo que haces, porque si no lo amas realmente con el trabajo es muy duro". Un viaje hacia las raíces En ese entonces, los ingredientes ecuatorianos no forman parte de su repertorio. Pero en las cocinas donde trabaja le piden cada vez más que proponga platos sudamericanos, "pero me eran poco conocidos". Un viaje por su natal Ecuador en 2015 y luego un periplo por los países vecinos de tres años le abrirán un mundo de sabores: "Tuve la suerte de estar en la Amazonía, en Galápagos también viajé por toda la Cordillera de los Andes, conociendo la papa, el maíz, las variedades inmensas que hay de papa, las variedades inmensas de maíz. El verde. El plátano. Todo lo que es el pescado, la manera de cocinarlo muy diferente acá, los gustos. Esos sabores que poco a poco fui aprendiendo a lo largo de mis viajes".  Al regresar a París se incorpora en otro restaurante de prestigio, pero la semillita de abrir un restaurante propio ya estaba plantada. En el famoso Georges V observa cómo el chef- casado con una mexicana- incorpora las influencias de esa cocina. De todo ese caminar surge la idea de proponer una experiencia gastronómica en París inspirada de la comida ecuatoriana.  Un boom de cocina latinoamericana en París Le Vertueux abre en marzo del 2025 con foie gras escalfado en cacao de Perú acompañado de su condimento de maracuya o fruta de la pasión, camarón carabinero encocado y gnocchis de banano verde: "Tenemos productos sudamericanos, cacao, café, productos que van a venirse a mezclar con los productos típicos franceses de aquí. La gente que ha probado le ha gustado esa mezcla entre el amargo del café, lo ácido del maracuyá". La apertura de este restaurante se inscribe en un boom de restaurantes gastronómicos y no gastronómicos latinoamericanos en París: "Poco a poco la cocina sudamericana se está haciendo conocer mucho más. Cambia un poquito también de la influencia asiática que había antes aquí en París y ayuda a descubrir sabores, productos, frutos interesantes con gustos mucho más fuertes, mucho más ácidos que a los ecuatorianos y a los franceses les está gustando mucho más." La pregunta que se plantea es si la fusión es una obligación para acercar al público francés a esta gastronomía: "Nosotros hicimos muchos test antes de lanzar los menús, no es necesario utilizar el foie gras. Podemos utilizar la comida un poquito más natural, como hacemos en América Latina. Pero sí, lo que sí hay es que adaptar los gustos, porque muchas veces lo que tuvimos es que los gustos eran demasiado fuertes o no bien acogidos. Entonces poco a poco vamos regulando los sabores, lo ácido más que todo para llegar al paladar francés, que sí está ávido de encontrar,nuevos gustos, pero al mismo tiempo quieren también tener la armonía que conocen en los platos".    #EscalaenParís también está en redes sociales Un programa coordinado por Melissa Barra y Julia Courtois, realizado por Hadrien Toureaud y Guillaume Buffé

Estrellas michelín, ránkings, puntuaciones, realities de cocina...¿Se ha convertido la cocina en un espectáculo en la era de los influencer? En la sociedad del espectáculo hoy analizamos la cocina como escenario de teatro. La excelencia en la cocina, ¿funciona igual que antes?  Vivimos en una sociedad en la que todo se evalúa, hay que poner notas a todo y un ejemplo por antonomasia es la cocina. ¿Quién no ha mirado la calificación de un restaurante y los comentarios antes de reservar una mesa?  La presión por la nota y el márketing de los influencers muchas veces nos distrae de lo esencial. La guía Michelin lleva años otorgando estrellas, es un clásico y aquí en Francia una institución pero ¿tienen el mismo valor que antes? ¿qué diferencia a un restaurante con estrella de otro estrellado? Y en cuanto al boom de los realities televisivos sobre cocina. ¿Ser un master chef es ahora tener un buen community manager?  Nos acompañan en esta edición: -Bibiana Vileilla, profesora en la escuela de gastronomía Ferrandi   -Abraham Guzmán, especialista en economía del turismo  -Mercedes Ahumada, chef mexicana restaurante Chicahualco en París -Estrella Maillet, fundadora de Talent Developer. Es la primera agencia que acompaña a los estudiantes de gastronomía del mundo entero a venir en Francia para hacer prácticas en las mejores brigadas.      Coordinación editorial:  Florencia Valdés  Realización: Souheil Khedir, Jérémy Boucher, Steven Elsly Presenta: Carlos Herranz. 

David Millili & Steve Carran sit down with Steve Slack, General Manager of the iconic Lafayette Hotel & Club in San Diego, for a deep dive into hospitality leadership, community-driven hotels, and what it takes to run a Michelin-recognized property.In this episode, Steve Slack shares his journey from growing up in Oceanside, California, to leading one of the most talked-about boutique hotels in the country. From early days in golf operations to becoming a hotel general manager, Steve breaks down the mindset, hustle, and attention to detail required to succeed in modern hospitality.We also explore the historic renovation and relaunch of the Lafayette Hotel, the unique ownership model behind CH Projects, and how food, beverage, and community engagement drive the hotel's success. Steve opens up about earning a Michelin Key, traveling to Paris for the award ceremony, and how the Lafayette has reclaimed its place as a cultural landmark in San Diego.Plus, we take you behind the scenes of the Lafayette's legendary holiday transformation, including the viral hanging Christmas trees, in-house decorating process, and why guests and locals alike keep coming back.In this episode, you'll learn:Why community-driven hotels outperform traditional modelsHow CH Projects operates 20+ restaurants and boutique hotelsThe role of food & beverage in creating unforgettable guest experiencesHow the Lafayette Hotel became a San Diego destination againWatch the FULL EPISODE on YouTube: https://youtu.be/Sa3tbaOzSF8Links:Steve Slack on LinkedIn: https://www.linkedin.com/in/steveaslack/The Lafayette Hotel & Club: https://lafayettehotelsd.com/For full show notes head to: https://themodernhotelier.com/episode/241Follow on LinkedIn: https://www.linkedin.com/company/the-...Join the conversation on today's episode on The Modern Hotelier LinkedIn pageConnect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

La Guida Michelin inizierà a recensire vini, o forse solo cantine, ci sarà una scala da 1 a 3 acini, o forse da 1 a 20 o ancora non si sa. In ogni caso nel 2026 vedremo l'ingresso della prestigiosa Guida delle 3 stelle anche nel mercato del vino. E poi un furto nella cantina di un resort in Virginia e come sono andate le maggiori aste del 2025. Buon ascolto!----Iscriviti alla newsletter e diventa un sottoscrittore su thedigitalwine.com/newsletterMetti le tue preferenze con 5 stelle al podcast, iscriviti e resta sempre aggiornatoLeggi le ultime news anche su Storie del Vino e sul blog di The Digital WineFai una donazione su Ko-Fi----Credit: Sigla rielaborata - Struttin' with Clarence by Martijn de Boer (NiGiD) (c) copyright 2015 Licensed under a Creative Commons Attribution Noncommercial  (3.0) license. https://dig.ccmixter.org/files/NiGiD/49816 Ft: Clarence Simpson

Happy Holidays and Happy Victory Monday (GO BIRDS!) Delicious City will be back in the studio in January with fresh finds and lots of food news for 2026. In this special bonus episode, legendary food critic Craig LaBan turns the tables and interviews Eli, Marisa, and Dave in front of a live audience. The conversation, recorded on stage at The Fillmore during Philadelphia Inquirer Food Fest in November, dives deep into the podcast origins and everyone's unique culinary journeys. Craig also asks for Michelin picks, since the guide hadn't hit Philly yet at the time of recording - listen to find out whose predictions were on point! 00:00 Thanks for another great year! 01:32 We're live at Inquirer Food Fest 03:33 Delicious City origin stories 18:40 How restaurant culture has evolved in Philly 26:06 How will Michelin affect the food scene 39:47 Recent Best Bites 44:27 Michelin predictions We are so excited for 2026 and look forward to continuing to bring you tasty content for your food loving ears as well as great events such as The Tasties – Philadelphia's Biggest Night in Food – Delicious City tailgates, and of course, Hoagie Throwdown 2.0! Cheers to an incredible 2025 and we look forward to an even more thrilling 2026!

Suriye'de Aleviler, Lazkiye ve Humus'taki birçok merkezde federal yönetim talebiyle eylem yaptı, Lazkiye'deki saldırıda 3 kişi öldü. Trump ve Zelenski, Ukrayna'da barış planı için Florida'da biraraya geldi.Bu bölüm Fairmont Quasar İstanbul hakkında reklam içermektedir. Fairmont Quasar İstanbul, Michelin imzalı menülerden Boğaz manzaralı DJ performanslarına kadar uzanan rafine bir kutlama programı sunuyor. Yeni yıla zarafet ve lezzetle adım atmak için burayı ziyaret edebilirsiniz. Bugünün önerisi ise KoçZer'den geliyor. KoçZer işbirliğiyle hazırladığımız Tedarik Masası podcastinde, küresel ticaretten teknolojik dönüşüme, demografik değişimlerden jeopolitik gelişmelere kadar iş dünyasını ve ekonomiyi şekillendiren dinamikleri ele alıyoruz. Tedarik Masası'nın beşinci bölümü Spotify, YouTube ve Apple Podcasts mecralarında.

In this BMWBLOG Podcast episode, Horatiu and Nate recap recent BMW drives: the BMW M2 CS on track in heavy rain at Michelin's Laurens Proving Grounds, a first drive of the Neue Klasse iX3 in southern Spain with time at Ascari, and ownership-style impressions of the 2025 BMW M5 Touring. Topics include Cup 2 vs PS4S tire strategy, how the iX3's “Heart of Joy” impacts driving dynamics, smoother regen and EV usability, and where the new M5 fits in the modern BMW M lineup. Find out more at https://bmwblog-podcast.pinecast.co

Il y a quelques mois encore, je ne connaissais pas ce chef de 33 ans et, comme vous peut-être, je l'ai découvert tout récemment dans le plus célèbre concours culinaire télévisé le bien nommé Top Chef. Voilà des semaines que sous nos yeux, comme chaque année depuis maintenant 14 ans, des candidats s'affrontent et, à l'heure où j'écris ces lignes, l'affaire est sérieuse! Il y a quelques jours, on a dû dire au revoir au si talentueux Valentin Raffali, et la semaine prochaine c'est la finale! Jorick Dorignac est face à Clotaire Poirier et, comme on peut l'imaginer, dans quelques jours, la vie de l'un des deux concurrents devrait un peu changer... Mais je sais maintenant que l'un des deux sait parfaitement s'adapter, à tout! Comme vous peut être qui allez aujourd'hui profiter d'un épisode pas comme les autres puisque j'ai demandé au chef de me parler dans un premier temps de son actualité aux portes de la grande finale du concours, puis de remonter le fil de son histoire pour en revenir à quelques jours du verdict… Et je ne m'attendais pas à tant de rebondissements… Vous allez être surpris ! Car on a beau être vu par des millions de téléspectateurs, quand il s'agit de faire des épreuves imposées c'est pas facile de montrer ce qu'on est… Et l'histoire tout comme l'univers de Clotaire sont singuliers ! Et vous allez entendre ici une parole non formatée alors que Clotaire touche aujourd'hui au Graal de la télé. Vous allez entendre une histoire sans filtre où les travers, les abus, les violences et les déviances du monde de la cuisine ne vous seront pas cachés. Vous allez surtout entendre un récit inspirant qui vous donnera sûrement l'envie d'aller au bout du monde, pour voir, pour savoir, parce qu'il y a encore là des choses à apprendre et parce que tout peut s'arrêter demain. Ça c'est l'esprit du chef, mais je vais vous laisser le découvrir, alors on commence par parler de l'actualité et puis ensuite vous entendrez l'histoire de Clotaire Poirier. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Javier Rivero y Gorka Rico son el alma de AMA Tolosa, pero su historia está lejos de ser un camino de rosas. En este episodio, revelan cómo pasaron de una minúscula taberna de 12 metros cuadrados, donde una mudanza desastrosa les hizo "una avería del Cristo", a conseguir la Estrella Michelin y convertirse en referentes del relevo generacional vasco.Una conversación cruda sobre la supervivencia en hostelería, el peaje de la ansiedad ("He contratado a un entrenador para sobrevivir a la presión") y su revolución filosófica: dejar de priorizar el plato para poner a la persona por encima de todo.Este pódcast cuenta con el patrocinio oficial de @kitchenconsult, especialistas en diseño e instalación de cocinas profesionales.============================¡Síguenos!

Episode 84 - CFO by day and climate activist by heart, Agata Hacura blends strategy with purpose. Plus, Olya Tarasyeyeva's path from graphic design to Michelin kitchens shows how culture, craft and sustainability shape the future of food. Disclaimer: Please note that all information and content on the UK Health Radio Network, all its radio broadcasts and podcasts are provided by the authors, producers, presenters and companies themselves and is only intended as additional information to your general knowledge. As a service to our listeners/readers our programs/content are for general information and entertainment only.  The UK Health Radio Network does not recommend, endorse, or object to the views, products or topics expressed or discussed by show hosts or their guests, authors and interviewees.  We suggest you always consult with your own professional – personal, medical, financial or legal advisor. So please do not delay or disregard any professional – personal, medical, financial or legal advice received due to something you have heard or read on the UK Health Radio Network.

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.Michelin-star chef Philip Frankland Lee returns to Chef's PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.Phillip Frankland Lee InstagramLinks & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

durée : 00:19:57 - Journal de 18h - Michelin rend l'argent du CICE à l'état, c'est inédit comme démarche, l'entreprise française avait bénéficié de plusieurs millions d'euros pour moderniser ses sites.

durée : 00:19:57 - Journal de 18h - Michelin rend l'argent du CICE à l'état, c'est inédit comme démarche, l'entreprise française avait bénéficié de plusieurs millions d'euros pour moderniser ses sites.

Invités :Christian Têtedoie, Chef étoilé au Michelin, meilleur ouvrier de France et président des Maîtres Cuisiniers de France Karl Olive, député Ensemble pour la République des YvelinesHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Of je nu het voor-, hoofd- of nagerecht moet verzorgen tijdens het kerstdiner, de voorbereidingen zorgen bij veel mensen toch voor een hoop hoofdpijn. Om je op ideeën te brengen blikt BNR's Big Five deze dagen terug op het afgelopen jaar met gasten die alles weten van hoe je een overheerlijk en gebalanceerd kerstmenu op tafel zet. Voormalig Michelin-directeur Werner LoensRuim achtduizend diners in meer dan twintig landen, en dat allemaal voor die paar felbegeerde sterren. Hoe bepaalt Michelin wie in de gids belandt en wie niet? Je hoort het van de man die het 37 jaar lang bepaalde. Voormalig Michelin-directeur Werner Loens, is te gast in BNR’s Big Five van de Michelin-sterren. Gasten in BNR's Big Five van de Michelinsterren Wil je nog meer inspiratie opdoen voor het kerstdiner? Diana Matroos sprak eerder dit jaar ook met: -Emile van der Staak, chef van De Nieuwe Winkel in Nijmegen -Joris Bijdendijk, chef van RIJKS en WILS in Amsterdam -Nadine Mögling, gastvrouw van Bij Jef op Texel -Soenil Bahadoer, chef van GEM in GemertSee omnystudio.com/listener for privacy information.

After a small doggie daycare incident, Ronnie is in a cone and Jordana shares how the medical device has created some tension between her and Mike. In This week's Overshare, a woman wonders how to address her husband's jealousy when she decides to plan an expensive Michelin star dinner with her bestie. A listener secures a post purchase refund on a group funded gift and needs a Betchicist from the hosts on whether she can keep the savings or if she needs to share them. As the holidays approach, a Betch is asking for an intention on how to handle her extremely negative father in law, and Dr. Naomi and Jordana share some advice for dealing with the irritating commentary. Triggered by her parent's last minute cancellation, a dog mom is left struggling to find pet care and wonders if her parents really care about her as much as they do her sister. Finally, a listener is continually irked when her in-laws regularly arrive hours early to family events and Jordana and Dr. Naomi defend her irritation Subscribe to Oversharing on Youtube: https://www.youtube.com/@OversharingPod Learn more about your ad choices. Visit megaphone.fm/adchoices

Franck Desplechin is a French-born chef turned luxury hotel food and beverage executive, with roots in Michelin-starred kitchens and brands like St. Regis and Auberge Resorts. After running iconic properties (including a wild Sedona chapter with his wife as co-leaders), he launched a nationwide task force and consulting practice and distilled his "chef mindset" leadership style into a book. Susan and Franck talk about building healthy, high-performing teams in high-pressure environments. What You'll Learn About: • Lessons from a 15-year-old apprentice about reliability, humility, and showing up that still matter in the C-suite • Navigating partnership when you and your spouse run the hotel together without killing each other (or the vibe) • How COVID, quarantine, and a pregnant partner forced a workaholic to completely rearrange his priorities • What the "chef mindset" really is and how to use adversity, rejection, and pressure as a leadership training ground • Spotting when your culture is out of balance between guest experience and employee experience • Rethinking "we have jobs because we have guests" and flipping it to a culture-first, people-first philosophy • What task force really looks like behind the scenes and how elite consultants show up differently than the average fill-in • Serving what the property needs vs pushing what you think they should fix as an external expert • Meetings that should absolutely die and how to spot the recurring time-wasters with zero impact • Simple daily rituals that build loyalty, like the 15-minute "hello tour" that makes your team feel seen • Where luxury F&B is headed next and why fewer, better outlets may beat "infinite options" for modern travelers *** Our Top Three Takeaways 1. Leadership in luxury F&B is shaped early, and built on discipline, humility, and constant learning. Franck traces his approach to leadership back to the foundations laid in Michelin-starred kitchens: showing up on time, staying coachable, being reliable, and remaining a lifelong student of hospitality. These habits, formed at age 15, still anchor his leadership today.  2. Task force success hinges on humility, flexibility, and meeting properties where they are. High-performing task force leaders don't walk in trying to fix everything. They focus on what the hotel truly needs, adapt to existing team culture, assess emotional dynamics, and provide continuity during leadership gaps. Ego and personal agenda have no place in effective interim leadership.  3. Luxury F&B's future is fewer outlets, sharper concepts, and deeper employee focus. Franck predicts a shift away from sprawling multi-outlet hotels toward tighter, more exceptional concepts, because guests increasingly value quality over variety and seek local experiences. He also argues that employee satisfaction should be measured and prioritized with the same rigor as guest satisfaction, because the guest experience depends on it.  Franck Desplechin on LinkedIn https://www.linkedin.com/in/franck-desplechin/ Franck's Website https://www.cheffranck.com/ Other Episodes You May Like:  08: King Sheet Parachute with Justin Genzlinger https://www.topfloorpodcast.com/episode/08 174: Apron on a Fence with Mitch Prensky https://www.topfloorpodcast.com/episode/174 185: Squash Milk with Steve Fortunato https://www.topfloorpodcast.com/episode/185

https://youtu.be/8HPbaQ8xqoQ

El chef colombiano Edwin Rodríguez habló en Mañanas Blu 10:30 sobre el camino que llevó a su restaurante Quimbaya a obtener una estrella Michelin, un reconocimiento que puso platos tradicionales como la sobrebarriga y la empanada bogotana en el radar de la alta gastronomía internacional.See omnystudio.com/listener for privacy information.

Send us a message with this link, we would love to hear from you. Standard message rates may apply.We trade holiday laughs and a Michelin-level dinner recap for a clear look at how five simple questions can transform a medical visit into a relationship. We show how home, routine, joy, and self-perception reveal risks and shape plans that fit real life.You can reach out to us by email, yourcheckuppod@gmail.comYou can find us on Instagram, you can follow us thereAlso active on threads where we share, you know, themes of our episodes and different collections that we think connect to each otherAnd most importantly, stay healthy, my friendsSupport the showSubscribe to Our Newsletter! Production and Content: Edward Delesky, MD & Nicole Aruffo, RNArtwork: Olivia Pawlowski

In this powerful episode of Gents Talk, supported by Bulova Canada, French-born, Michelin-trained celebrity chef Romain Avril discusses his journey through the culinary industry's toxic environment and his personal quest for mental well-being. At 15, he endured mental and physical bullying, with a superior telling him, "You will never make it. You should quit right now. You have no talent. You have no future in this industry," an experience he views as the catalyst for his mental toughness and success.Now a mental health advocate, the Avril shares his recent life-changing experience starting therapy at age 40, which allowed him to confront childhood trauma and recognize patterns in his behaviour, such as shutting down emotions and hiding that he wasn't okay. The biggest revelation was understanding his family's pattern of expressing love through gifts and education, but not with "words of affirmation" like "I love you" or "I'm proud of you".The conversation delves into the high rates of mental health struggles and suicide among chefs, the importance of breaking toxic patterns, and the need for basic respect and safe environments in professional kitchens. He also encourages men to seek therapy, calling it a sign of strength, and discusses how embracing his feminine side—which includes caring for his appearance and cooking with elegance—has actually made him a more "masculine" man. Avril emphasizes that the competition should be within oneself, focusing on progress and self-improvement rather than competing with others.

Siete pronti per una puntata da tre stelle Michelin? Ebbene sì, Antonino Cannavacciuolo è passato dal BSMT. Chef pluristellato, imprenditore e volto televisivo amatissimo, Cannavacciuolo ha cambiato il modo di raccontare la cucina in Italia, portando rigore, emozione e identità popolare al grande pubblico. Dalle origini a Vico Equense alle stelle Michelin, ha costruito un percorso fatto di sacrificio, disciplina e visione. Con i suoi ristoranti, i riconoscimenti internazionali e programmi come Cucine da incubo e MasterChef Italia, ha reso la grande cucina accessibile senza mai banalizzarla, trasformando il mestiere dello chef in un racconto umano prima ancora che tecnico. Al BSMT abbiamo parlato di cucina e impresa, di leadership, di soddisfazioni, di sogni, di cosa significa guidare una squadra e restare sempre fedeli alla propria idea e identità. E per una volta Antonino ha messo da parte il ruolo pubblico, raccontando passaggi personali del suo percorso: la pressione, la responsabilità, il rapporto con il lavoro e con la famiglia, e il prezzo che ogni scelta comporta. Ne è nata una conversazione sincera e preziosa, che permette di conoscere davvero l'uomo dietro lo chef. Perché prima delle stelle, dei numeri e dei format, c'è una storia fatta di fatica, coraggio, personalitá e verità. Buona visione! ___________________ 00:00 INTRO 3:28 LA MAGLIA NUMERO 10 DI MARADONA 7:26 ESSERE UN GIUDICE DI MASTER 15:56 IL RAPPORTO CON IL PADRE E I FIGLI 21:46 ESPERIENZE DOPO L'ALBERGHIERO 23:43 GLI INSEGNAMENTI DEI GRANDI DELLA CUCINA ITALIANA 29:08 I PRIMI COMPITI IN CUCINA 32:50 PERCHÉ LA CUCINA ITALIANA È PATRIMONIO DELL'UNESCO? 37:28 LA FORMAZIONE IN FRANCIA 40:05 IL PIATTO PIÙ RICHIESTO DI ANTONINO CANNAVACCIUOLO 41:25 GLI INIZI A VILLA CRESPI 45:24 DA ZERO ALLE TRE FORCHETTE 54:49 L'AMORE CON CINZIA 58:34 MASTERCHEF E IL CORTEGGIAMENTO PER “CUCINE DA INCUBO” 1:03:14 COME NASCE LA FISICITÀ di ANTONINO 1:06:45 SALUTI FINALI Learn more about your ad choices. Visit megaphone.fm/adchoices

Mory Sacko porte un regard très clair sur son parcours et sur la manière dont il a construit sa cuisine.C'est bien simple, je ne crois pas avoir rencontré de chef dont les idées sur sa cuisine et sur la ligne qu'il poursuit m'ont paru aussi nets et pourtant…Celui qui a marqué les mémoires dans une saison exceptionnelle de Top chef en 2020, propose une cuisine qui fait dialoguer la France, l'Afrique et le Japon.Je ne sais pas ce que cela vous évoque mais moi j'avoue qu'avant de l'entendre, je n'arrivais pas à me projeter et donc j'étais au max, niveau curiosité ! D'autant que pour cette échappée en solitaire, il s'est vu décerner sa première étoile, moins de deux mois après l'ouverture de Mosuke!Dans cet épisode, vous allez apprendre comment il a construit un univers sans nul autre pareil, quelles sont les figures qui l'ont épaulé sur le chemin (hello Thierrry Marx!) et comment il a sû révéler en cuisine les passions qui l'animent depuis l'enfance, ses racines et sa passion pour l'excellence de la gastronomie française!Production : NOLA Journaliste : David Ordono Création musicale : Nathan Cohen Programmation : Marion Cazes Réalisation : David OrdonoPour découvrir la cuisine de Mory Sacko c'est par ici ! Mais aussi sa version de la comfort food (tuerie de poulet frit sauce bulldog!!!)Mory fait aussi de la télé sur France3, dans une super émission dont il est à l'origine : Cuisine ouverte !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Hosts Mike Herzing and Jeremy Bierenbaum cover a packed episode of automotive news, including Ford ending the current F-150 Lightning and teasing a range‑extended pickup. Also featured: a review of the 2026 Kia Sportage Hybrid, Mercedes' move to serviceable headlights, GM and Apple's renewed partnership, Motor Trend's Truck of the Year, and classic car highlights. Plus an interview with Michelin's Caroline Ervin on tire choices for winter and everyday driving, listener Q&A, and practical car care tips.

I told yall we were gonna finish the last couple of the podcasts with banger after banger. For this show, we sat down with the master blender of Westward whiskey the creative genius behind all of there releases. Miles has an extensive background that we get into. But also this is a conversation of two whiskey lovers, sharing some life story. And they were gracious enough to send over a bottle of there Lamington Porter Cask finished, which is a Australia only release. Super stoked for you to listen and watch. Check the links down below for more content.Westwardwhiskey.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==————A LEGACY THAT SPANS TWO DECADESIn over twenty years of whiskey-making, we've learned what it takes to create something unforgettable. Inspired by the beauty of the American Northwest, its pioneering spirit, and its rich culinary culture, Westward Whiskey is crafted to build peak flavor from the ground up. Our award-winning American whiskeys reflect a commitment to boldness, balance, and creativity.WE ARE THE PINNACLE OF AMERICAN WHISKEY——We honor our home in every bottle. From the Columbia River Gorge to the slopes of Mount Hood, the American Northwest is woven into every step of our process.This region offers one of the most fertile barley-growing climates in the world—an ideal place to craft world-class whiskey.——The Northwest has long attracted hardworking visionaries—people driven to build something better.Our team of creators includes former brewers, winemakers, and Michelin-trained chefs with more than 50 years of collective distilling experience. Their passion and expertise push the boundaries of traditional whiskey-making.——There are no shortcuts in our deliberate process—and therein lies the beauty.We blend the best of brewing, distilling, and aging traditions to create a whiskey like no other.Brewed Like a Craft AleWe start by brewing a full-flavored American Ale entirely from scratch. Using locally malted barley, ale yeast, and a slow, low-temperature fermentation, we build a bold and complex foundation for our whiskey.DISTILLED LIKE A SINGLE MALTThat fresh ale is double-distilled in custom low-reflux pot stills designed to retain character and texture. This hands-on method transforms our flavorful brew into a robust and expressive spirit.AGED LIKE A BOURBONWe age our whiskey in new American oak barrels—heavily toasted and lightly charred—to unlock layers of vanilla, spice, and fruit. Each barrel is carefully selected to enhance the richness and depth of our whiskey.To showcase the full spectrum of earthy, fruity, and spicy flavors, we mingle our barrels in small batches to achieve Westward's signature profile: layered, balanced, and unapologetically bold.DISTINCT. RICH. BRAZEN. FULL OF FLAVOR.Our Most Ambitious, Limited and Exclusive WhiskeyAvailable for Distillery Tasting Room pickup onlyFrom our home in the American Northwest, our distillers have pushed boundaries as few dare, reimagining and elevating American whiskey for nearly two decades. We recognize that the whole can be greater than the sum of its parts, so we challenged ourselves to explore what the ultimate expression of Westward whiskey could be.Westward Whiskey Milestone® represents our makers' knowledge and our full body of work, brought together into a single whiskey through a twenty-one barrel Solera system that includes some of our most precious whiskies. By far the most ambitious and exclusive whiskey we will ever craft, this forthcoming annual release is a masterpiece in American whiskey and a milestone for Westward. It reflects both the legacy of our past and the promise of our future.Bottled at 43% ABV / 86 proof

There are travel experiences… and then there are stories you tell for the rest of your life. Total Tuscany Podcast Episode 97 delivers one of those stories, taking listeners deep into the heart of Italy with Dream Italy's unforgettable Viva Italia Experience. The episode marks a long-awaited return for the podcast, and hosts Travis Justice and Pat Campagna come back swinging with a conversation that perfectly captures what Total Tuscany has always been about: extraordinary experiences over ordinary trips. Their guest, Giorgio Dell'Artino, founder of Dream Italy, doesn't just sell tours—he curates once-in-a-lifetime moments. Viva Italia began with a simple but brilliant idea. Why not let travelers experience Tuscany the way Italians dream about it—behind the wheel of a world-class luxury car, carving through the rolling hills of Siena? What started with two exotic cars has evolved into a fully immersive, fully supported self-drive luxury experience spanning Tuscany, Italy, and even parts of France. Picture this: you slide into a Ferrari, Lamborghini, or Maserati, the engine growling as vineyard-lined roads unfold in front of you. A professional tour leader guides the route. Every detail—fuel, logistics, hotels, meals, parking, and support—is handled. You don't worry about directions, traffic rules, or flat tires. You simply drive, savor, and experience Italy in a way very few ever will. As Giorgio explains, Viva Italia isn't about reckless speed. It's about control, confidence, and connection—to the road, the landscape, and the culture. The routes are carefully chosen for beauty and safety, with moments where drivers can truly feel what these cars were built to do. And yes, guests even rotate cars during the tour, giving them the chance to experience multiple vehicles. What makes this episode especially compelling is the depth of Dream Italy's philosophy. Since 1997, Giorgio has personally built relationships with nearly 2,000 top-tier suppliers—from five-star hotels and historic castles to private yachts, Michelin-level dining, and exclusive cultural access. Every Viva Italia itinerary is customized, whether it's a two-day Tuscan escape or a multi-day journey from Rome to Milan, Venice to the Dolomites, Sicily, or the French Riviera. The conversation also highlights why Tuscany remains Italy's most beloved region: art, food, wine, history, countryside, and soul—all in one place. Yet Viva Italia proves that Italy can still surprise even the most seasoned traveler. This is more than a driving tour. It's luxury travel redefined, where time is valued, privacy is protected, and memories are guaranteed. If you've ever dreamed of Italy—and dreamed big—Episode 97 of the Total Tuscany Podcast will make you want to turn the key, press the accelerator, and shout it loud: Viva Italia.

Torsten Vildgaard is the executive chef at FZN by Björn Frantzén in Dubai. He grew up in Copenhagen, and as a young chef had a dream of joining the small team at newly founded Noma. Finally, after winning the Chef of the Year competition in Denmark, he got the job. At Noma he spent many years as sous chef and head of R&D. After Noma he opened his own fine-dining restaurant, Studio in Copenhagen. In 2023 he joined the Frantzén Group to lead the kitchen at FZN in Dubai, and under his leadership the restaurant earned three Michelin stars in the 2025 Dubai Michelin Guide, a first for the UAE. In this podcast we will hear about Torsten Vildgaard's passion for reaching the heights in fine dining and his lifelong pursuit of Michelin stars. At the end of the podcast he will reveal his favourite restaurants in Dubai and Copenhagen. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

The holidays are the perfect excuse to enjoy fancy snacks, and this episode—the last in our holiday food mini-series—is your official permission slip to indulge in the most luxurious of them: caviar. Shaoching Bishop, co-founder and CEO of Regiis Ova Caviar, the ultra-premium caviar company she built alongside three-Michelin-star chef Thomas Keller, joins to help us better understand and enjoy caviar this holiday season. From what caviar actually is to why quality, curing, and handling matter far more than prestige or price, she fills us in what it takes to produce one of the finest caviars in the world. Plus, Shaoching shares tips on how to store caviar properly at home and why you might want to consider cucumbers and ice cream (really) when serving. Whether you're caviar-curious, already obsessed, or just looking to elevate your holiday or weeknight table, this episode will change the way you think about this iconic food. Wine Featured on This Episode 2023 Matthiasson Chardonnay Linda Vista Vineyard Napa Valley

In this transformative episode, I speak with guest Frank Wright, a naturopathic practitioner and former pastry chef who radically healed his decades-long struggles with depression, anxiety, ADHD and addiction (including severe sugar addiction) using the carnivore diet.Frank, who spent 13 years battling mental health challenges while surrounded by sugar in London's finest kitchens, shares his vulnerable journey from heavy drug and alcohol use to profound sobriety and mental clarity. He details how replacing a whole-food, high-carbohydrate diet with a nutrient-dense, zero-carb, animal-based approach provided the therapeutic ketosis and bioavailable nutrients necessary for deep healing.Key Information01:26 Frank's Personal Struggle with Sugar Addiction 04:46 Carnivore as a Tool for Sobriety and Addiction Management (Feeling full at a cellular level; getting sober before carnivore) 07:08 Attempts at Healing Before Carnivore (Returning to pastry, 10 more years of long hours, reading nutrition, going vegan for 6 months, prioritizing plant antioxidants/30 plants a day, sourdough, lectins/Dr. Gundry)13:13 Father's Health/Type 2 Diabetes & Dementia (Witnessing high-carb diet consequences; motivation for change)18:35 Decision to Try Carnivore (Brain Energy, realizing never in therapeutic ketosis, hearing anecdotal carnivore stories, jumping in) and miraculous 48-Hour Transformation on Carnivore 26:01 All Plants Are Carbohydrates (Broccoli example; anti-nutrients taking away absorption)28:44 Neurodivergence and Ketosis (Managing overthinking/organization; stabilizing brain chemistry; ADHD/Autism test)35:04 Tip for Sugar Addiction (Commit to a week of single-ingredient whole foods, complex carbs, fat, and protein; minimize fruit/sweet palette)Frank´s Bio Frank Wright is a naturopathic practitioner and former pastry chef who transformed his life through the carnivore diet after decades of struggling with depression, anxiety, ADHD, and addiction. Having worked in some of London's finest restaurants, including the Ritz, Berkeley, and Michelin-starred establishments, Frank spent 13 years surrounded by sugar while battling mental health challenges that began in childhood. After trying everything from veganism to extensive biohacking protocols, Frank discovered carnivore nutrition and experienced a complete mental health transformation within 48 hours. Now he helps others break free from sugar addiction and reclaim their mental clarity through his Sugar Reset Community and coaching practice. Frank's story demonstrates the powerful connection between nutrition and mental health, particularly for those with neurodivergent conditions.Connect with Frank https://www.instagram.com/thefrankwright_/https://www.youtube.com/@thefrankwrighthttps://www.linkedin.com/in/frank-wright-684b94302/https://www.threads.com/@thefrankwright_https://x.com/thefrankwright_https://www.skool.com/ketogenicWho am I?Sarah Dawkins is a passionate Holistic Health and Healing Coach, international speaker and author of Heal Yourself. She's also a multi-award-winning entrepreneur and the award-winning host of the uplifting podcast Heal Yourself with Sarah Dawkins.With over 20 years' experience as a Registered Nurse, Sarah combines her deep understanding of conventional medicine with her own powerful self-healing journey to create a truly integrative approach. Having overcome multiple chronic health challenges herself, she now supports others in uncovering and addressing the root causes of their symptoms, helping them restore balance, reclaim their energy and create lasting, vibrant wellness.www.sarahdawkins.com#CarnivoreDiet#KetoDiet#LowCarb#MeatHeals#ZeroCarb#AnimalBased#MentalHealth#MetabolicPsychiatr#AnxietyRelief#DepressionRecovery#ADHD#AddictionRecovery#SugarAddiction#HealYourself#NaturalHealing#GutHealth #WellnessJourney#HealthTransformation#Naturopath

Sucio Talks to Chef Kevin Finch!!A Salt Lake City native with a Michelin-starred resume that spans New York @betony, Bangkok, Shenzhen @ensue, San Francisco @ateliercrenn , and beyond, Kevin brings a global culinary perspective rooted in discipline, curiosity, and intention. With each chapter of his career, he's depended on his reverence for seasonality and place — from the burst of a summer tomato in his aunt's garden to sourcing unfamiliar ingredients halfway across the world. These experiences have shaped a thoughtful, produce-forward style of cooking that honors technique while welcoming constant evolution.Arthur is Kevin's first restaurant — a space where precise technique, thoughtful sourcing, and a deep sense of place quietly lead the way. Relaxed yet refined, it's built to feel both timeless and playful — a place to return to, again and again. #chef #cheflife #chefpodcast #chefs #cooks #michelin #NYC #greenpointbrooklyn #greenpoint #brooklyn

“What's the most country middle name you can think of?” That's how this wild ride kicks off on The Ben and Skin Show, and trust us—it only gets crazier from there. Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray (well… sort of) dive headfirst into a hilarious mix of birthday drama, HR rumors, and the shocking truth about who really has the potty mouth on the team.But it's not all laughs—this episode takes a nostalgic turn as the crew reacts to Dallas Morning News' heartbreaking list of restaurant closures. From legendary spots like Elaine's Kitchen and The Porch to surprise Michelin-star pop-ups, the guys share personal stories, insider tidbits, and a few rants about skyrocketing rents and changing neighborhoods. Ever wondered why Uptown's Morton's Steakhouse shut its doors? Or what happened to the Whippersnapper's epic TV-themed bar transformations? You'll find out here.

Sometimes the biggest creative breakthroughs start with a mistake, and no one proves that better than Massimo Bottura.The three-Michelin-star chef behind some of the world's most iconic dishes built his reputation on turning accidents, constraints, and tradition itself into something entirely new. In this episode, we break down his marketing lessons with the help of our special guest Abel Grünfeld, VP of Marketing at Riverside.Together, we explore what B2B marketers can learn from transforming mistakes into memorable stories, using constraints to spark better ideas, and leading with calm adaptability when things inevitably go off script.About our guest, Abel GrünfeldAbel Grunfeld is Riverside's VP of marketing and first employee. He is a growth strategy expert, specializing in scaling our digital presence and building an efficient marketing pipeline. What B2B Companies Can Learn From Massimo Bottura:Turn mistakes into magnetic storytelling. Massimo Bottura's most iconic dish was born from a dropped lemon tart, which is proof that imperfections can become brand-defining moments. Abel explains, “ [It's] very inspiring to take this high stress environment… and transform it into something that actually is unique, much more creative, much more powerful in terms of storytelling.” In B2B, the same principle applies. When a campaign breaks, a launch misfires, or a plan goes sideways, don't hide it. Shape it into a story. Audiences connect most with brands that reveal the creative, human process behind the work. Your “oops” moment might become your most memorable asset.Use constraints to fuel creativity. In high-pressure kitchens, limitations create innovation, not less of it. Abel notes, “Your constraints are your advantage… By being very intentional and aware of what your constraints and disadvantages are, you can be really focused on how to use these to actually create some sort of playing field where you can be more successful.” B2B teams often don't have unlimited budgets, bandwidth, or time. That's not a disadvantage, that's focus. Constraints sharpen your narrative, strengthen your positioning, and force bold creative choices. The boundaries become the catalyst.Plan for surprises and lead through them. Massimo Bottura thrives by embracing unpredictability, treating chaos as a space for invention. Abel shares, “You always plan, but you cannot always control the outcomes… you need to plan to be surprised… and  to figure out how you make the most out of any situation.” For B2B marketers, this is the mindset shift. Markets shift. Teams change. Campaigns don't go as expected. The brands that win are the ones that stay calm, adapt quickly, and turn the unexpected into momentum. Build flexibility into your strategy so you can transform disruption into differentiation.Quote“Real creativity, very often, it's a coincidence of different factors.  There's an unintentionality behind creation that when you plan everything out, you'll never come to that result. When you allow space for exploration, for playfulness, for doing things that you never planned… sometimes they're better than what you actually can envision and visualize yourself.” Time Stamps[00:55] Meet Abel Grünfeld, VP of Marketing at Riverside [00:52] Why Massimo Bottura?[01:59 The Role of VP of Marketing at Riverside[03:02] Behind the Scenes of Massimo Bottura: The Italian Culinary Genius[14:58] Marketing Lessons from Massimo Bottura[26:19] Where are B2B Companies at with Video?[32:07] The Importance of Video Content[41:34] Content Strategy at Riverside[44:47] Simplifying Video Production[47:07] Consolidating Video Creation Tools[49:07] Final Thoughts and TakeawaysLinksConnect with Abel on LinkedInLearn more about RiversideAbout Remarkable!Remarkable! is created by the team at Caspian Studios, the premier B2B Podcast-as-a-Service company. Caspian creates both nonfiction and fiction series for B2B companies. If you want a fiction series check out our new offering - The Business Thriller - Hollywood style storytelling for B2B. Learn more at CaspianStudios.com. In today's episode, you heard from Ian Faison (CEO of Caspian Studios) and Meredith Gooderham (Head of Production). Remarkable was produced this week by Jess Avellino, mixed by Scott Goodrich, and our theme song is “Solomon” by FALAK. Create something remarkable. Rise above the noise. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these techniques, but bringing an emphasis on seasonality and sourcing of ingredients.   Born and raised in Fujian, China, chef Cheng Lin began his culinary career in 1997 when he moved to New York City and worked in restaurants such as Hatsuhana, Sushi Seki, and Blue Ribbon. Continuously looking to refine his skills at trailblazing culinary concepts, he eventually joined Chef Masa Ito and Kevin Kim at ITO Tribeca. Chef Cheng Lin was captivated by the comic "Shota No Sushi," a tale of a boy whose passion for sushi mirrored his own, and dreamt of creating a haven for sushi enthusiasts that he would call Shōta. Now, over two decades later, Chef Cheng Lin helms Shōta Omakase in Williamsburg, Brooklyn, and it is the culmination of his near 30-year commitment to perfecting the art of sushi making. Combining traditional Edomae-style sushi with modern flair, and a painstaking dedication to sourcing the highest quality ingredients, Chef Cheng Lin shares his love through attention to detail, refined technique, and unmatched flavor. In today's conversation, we explore his commitment to sourcing ingredients that honour the traditional techniques used in Edomae-style sushi, considerations of seasonality when selecting which fish to incorporate on the menu, and how Cheng and his staff have adjusted to their dining services in the wake of receiving a Michelin star within one year of opening.  Resources: Shōta Omakase Restaurant Website Instagram: @shotaomakase Chef Cheng's Instagram: @sushi.chef.cheng.lin

This month on Unpacked, we're diving into Afar's just-released ⁠Where to Go list⁠—but this year's picks are different. In 2026, we want to lessen the burden on overtouristed destinations and expand visitation to other parts of the world. Our editors carefully selected 24 emerging regions and overlooked locales that will inspire your next great adventure. For Menton, that means looking beyond Cannes and Nice to discover a quieter corner of the French Riviera—one with candy-colored buildings, a three-Michelin-starred restaurant, and lemons so sweet you can eat them like apples. In this episode, host Aislyn Greene talks with Jenn Rice, a food and travel writer who fell hard for Menton after a birthday dinner at Mirazur. Jenn shares why this town of 30,000—perched where France meets Italy—deserves a spot on your list. From a subtropical microclimate that produces IGP-protected citrus to affordable hotels with sea views and a culinary scene shaped by one very busy chef, Menton offers all the glamour of the Riviera without the flash. Plan Your Menton Getaway (First, explore our France travel guide.) Stay —Book a room at Hotel Napoléon, right across from the sea and walking distance to old town—rooms with terrace patios and views of the candy-colored buildings start around $200/night even in summer —Check out the newly renovated Villa Genesis, an older villa refurbished by Hotel Napoléon —Try Hotel Gabriel, a newly renovated boutique option with a more modern, hip vibe Eat and Drink —Splurge on dinner at Le Mirazur, the three-Michelin-starred restaurant from chef Mauro Colagreco—it starts with a tour of his garden overlooking the sea and mountains, and yes, you'll eat a lemon like an apple —Pick up sandwiches, lemon cake, and the famous lemon panettone (in season) at Mitron Bakery in old town, which uses the same artisanal ancient grains as Mirazur —Try the lemon pizza at La Pecoranegra, Colagreco's pizzeria focused on quality ingredients —For something unexpected, visit Colagreco's Argentinian steakhouse, Casa Fuego, down the street See and Do —Wander the old town, where candy-colored buildings tumble toward the sea in a scene reminiscent of the Italian Cinque Terre —Stroll the brand-new promenade along the waterfront —Hop on the train to Nice, Cannes, or other Riviera destinations—Menton makes a great, affordable home base Resources • Follow Jenn's work on Instagram • Visit Jenn's website • Explore all 24 destinations on Afar's Where to Go in 2026 list • Follow us on Instagram: @afarmedia Listen to All the Episodes in our Where to Go 2026 Series E1: T⁠⁠⁠⁠his Island in the Bahamas Promises Pink Sand, Historic Hideaways, and Perfect Solitude ⁠⁠⁠⁠ E2: ⁠⁠⁠⁠Why Peru's Second City Might Be Its Best-Kept Secret⁠⁠⁠ E3: ⁠⁠⁠The New 170-Mile Hiking Network Connecting Stockholm's Dreamy Archipelago⁠⁠⁠ E4: ⁠Route 66 Turns 100—and Albuquerque Is Ready to Celebrate ⁠ E5: Why Morocco's Chill Capital Deserves Your Attention E6: Three Hours From Nashville, the South's Next Great Food Capital Is Waiting E7: The French Riviera's Last Stop Before Italy—and Its Best-Kept Secret (this one!) Stay Connected Sign up for our podcast newsletter, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Behind the Mic⁠⁠⁠⁠⁠, where we share upcoming news and behind-the-scenes details of each episode.  Explore our other podcasts, ⁠⁠View From Afar⁠⁠, about the people and companies shaping the future of travel, and⁠⁠ ⁠Travel Tales⁠⁠⁠⁠⁠, which celebrates first-person narratives about the way travel changes us. Unpacked by Afar is part of⁠⁠ ⁠⁠⁠Airwave Media⁠⁠⁠⁠⁠'s podcast network. Please contact ⁠⁠⁠advertising@airwavemedia.com⁠⁠⁠ if you would like to advertise on our podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're diving into the health stories you'll actually want to know about as we head into mid-December. We're unpacking why sugar cravings are so common and what's really happening in your brain and body when they strike, plus the small, practical shifts that genuinely help. We look at the wild rise of protein shakes, from beef-sludge origins to celebrity smoothies and Michelin-styled blends, and what you actually need to know about protein for real-world health. We also explore the science of better sleep. A new wave of research is showing just how much gentle, consistent mind–body movement regulates cortisol, supports the nervous system and improves sleep quality over time. We break down what really makes the difference and how to build habits that help you sleep more deeply and wake up feeling human again. Ella's book signing on the 16th: https://www.bookbaruk.com/event-details/meet-ella-mills-exclusive-pre-publication-signing-and-meet-greet 50% off code for Quick Wins with ⁠Waterstones⁠ - ‘QUICKWINS50' (enter the code at checkout) Learn more about your ad choices. Visit podcastchoices.com/adchoices

After adventuring through his Viking homeland of Denmark, Ejler Hjorth-Westh returned to Northern California with a backpack full of interesting stories.One of those stories chimed with Robin like a cowbell in a cement mixer. During his travels, Ejler tasted the finest artisanal salt of a maker in Denmark... and was left underwhelmed. Which begs the question: If Pacific sea salt really is better, then why? In this episode, Ejler takes Robin on a mission to hunt down (and taste) what he considers the best, punchiest salt in the whole wide world. This is of course accompanied by multiple wilderness observations and scat commentary. A big thank you to Ejler for the usual witty banter and world-beating salt.You can now follow Ejler's fledgling account on Instagram-----------------Subscribe to this podcast so you're always up to date. Even better - share us with a friend who loves the outdoors.Follow Robin & The Wild Dispatch on Instagram, TikTok, YouTube and Facebook...

Derek Champagne talks with Marvin Alballi, a globally recognized leader in the food and beverage industry, acclaimed for authoring the world's highest-rated restaurant and F&B book, Restaurant Excellence: The Ultimate Guide to Success in the Food and Beverage Industry, available on Amazon. His book was purchased by top hotel and restaurant companies and endorsed by global chefs and CEOs.A recipient of the prestigious Fortune 500 Brinker International “Operator of the Year” award, Alballi has established a reputation as a transformative force in hospitality, with a proven record of turning around struggling businesses and driving sustained growth.With extensive experience across luxury, lifestyle, upscale, mainstream F&B and the restaurant franchise industry segments, Aballi has worked in North America, Europe, the Middle East, Africa, and Asia. His career includes consulting for celebrity chefs, Michelin-starred restaurants, and award-winning establishments, including MENA's 50 Best #1 restaurant. In addition, Marvin Alballi has consulted for global, local brands, and franchises such as Orfali Bros, Boston Market, Café D'Arte, Famoso Pizzeria, The Great Harvest Bread Company, Peaceful Restaurants, Wing Stop, and Fusion Ceviche.A sought-after keynote speaker, Alballi has been featured at leading conferences and platforms such as Bloomberg Intelligence (NYC), The Future Hospitality Summit, HSMAI, Breaking Travel News, The Fast Food & Café Convention, Dubai Restaurant Week, and the CET World Series convention on CX and Marketing. They are also a regular guest on Dubai Eye Radio's Helen Farmer Show and have spoken for and guided several organizations including Couqley Restaurants, Paramount Hotels, Adyen, Radisson Dubai, Orfali Bros, and Crowne Plaza Muscat.His insights and thought leadership have been showcased on international podcasts including Bloomberg, The Chef JPK, GotLanded (New York), Polaris (Dubai), and TwentyOne06.In addition to creating the groundbreaking Twelve-Point Program (TPP)—the industry's most effective F&B and restaurant performance management system, Alballi has become a trusted authority on brand reputation, guest experience, profitability, marketing, and restaurant economics. His expertise lies in crafting strategic, long-term business solutions that deliver measurable results and elevate operational excellence.A Canadian citizen, Alballi continues to influence the global F&B landscape by driving innovation, quality, and sustainable growth. Alballi currently leads 26 countries and territories at Hilton Asia Pacific with more than 1,100 restaurants and bars in the Asia Pacific region.Marvin's new book, Hospitality Excellence, is available on Amazon (as of February 2026). Business Leadership Series Intro and Outro music provided by Just Off Turner: https://music.apple.com/za/album/the-long-walk-back/268386576

Hey, Rob is back! So is everyone else, thankfully, which means it's a packed stage of podcasters for the latest Remap Radio. Join Danika, Patrick, Janet, Chia, and Rob as they ponder the very nature of modern awards shows, plus a slew of video games, including Metroid Prime 4: Beyond, Consume Me, Promise Mascot Agency, Master of Command, and more. Also, in The Question Bucket, we try to solve video game reviews via a new idea: Michelin stars.Discussed:Kier Starmer "Concerned" by Rockstar's Union Busting - 8:11The Game Awards - 15:48Consume Me - 48:55Promise Mascot Agency - 1:14:17Metroid Prime 4 - 1:18:40Master of Command - 1:40:18Horses - 2:20:34The Question Bucket - 2:25:12Outro and Announcements - 2:59:04See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jordan and Max break it all down, from a shocker in the top spot to the 3 Michelin star Spanish hatred. Plus, the paper's neopotism picks, strange disregard for a phenom, continued Budonok disrespect, the hall of fame inductee to appease Jordo, sushi snubs, and Bill Addison finally exposed himself (but not like Max). 

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.Today I dig into what customer loyalty really means and why so many programs miss the mark. Loyalty is not about discounts. It is about access, recognition, and the feeling of being valued. I break down how small moments of surprise and genuine connection can drive more repeat visits than any points system. If you want your guests to come back more often and spend more when they do, these strategies will help you build relationships that last. TakeawaysLoyalty should be about access, not just perks.Recognition is key to building emotional equity.Surprise elements in loyalty programs enhance customer engagement.Creating thresholds in loyalty fosters a sense of belonging.Handwritten notes can significantly improve customer relationships.Loyalty programs should focus on privilege rather than discounts.Emotional economics can drive customer loyalty effectively.Regulars should feel special through personalized experiences.Surprise and delight can differentiate your restaurant from competitors.Tracking changes in loyalty strategies can reveal valuable insights.Chapters00:00 Introduction to Hospitality Insights01:26 Rethinking Customer Loyalty05:48 Creating Emotional Connections with GuestsIf 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.

A full-color reference guide to beneficial plants and mushrooms“An excellent resource about the natural properties of plants.”—Kirkus Reviews• Explores the ethnobotany and practical applications of 30 plants, fruits, nuts, bulbs, roots, flowers, and mushrooms that support the immune system, digestion, endurance, vitality, and the brain• Examines ritual and mind-expanding plants such as fly agaric, blue lotus, cannabis, and peyote cactus• Offers 60 delicious vegetarian recipes (two for each plant or mushroom) by Michelin star chef Joris BijdendijkWHILE KNOWING that spending time in nature and eating healthy is important, we often dismiss the fact that plants have been used as healing medicine for thousands of years.In this guide, Wouter Bijdendijk highlights thirty mushrooms, herbs, flowers, fruits, nuts, bulbs, and roots that support the immune system, digestion, endurance, vitality, and the brain—from ginseng and turmeric to chaga and reishi to olive and chamomile. He also explores several plants that have played a significant role in rituals and ceremonies, such as fly agaric, blue lotus, cannabis, and peyote cactus, enabling our ancestors to connect with deeper layers of themselves, the spiritual realms, and the Divine. Michelin star chef Joris Bijdendijk provides two delicious vegetarian recipes for each major plant, offering culinary delights to help you easily incorporate the medicinal powers of these plants in your life.A journey through the deep and ancient roots of plant knowledge, from folk uses to mystical properties to the vital role of plants in human evolution, this book shows you how to harness the natural power of plants to revitalize your body, integrate your spirit, and empower your life.Wouter Bijdendijk is an anthropologist specializing in ethnobotany and pharmacognosy with a degree from Amsterdam University. In more than 20 years of touring the world as renowned mentalist and magician Ramana, Wouter has studied herbal medicine in different traditions from around the globe. An author, lecturer, and TEDx speaker, he lives in the Netherlands.Chef Joris Bijdendijk earned three Michelin stars within just eight years of beginning his career. As executive chef at RIJKS®, the restaurant of the Rijksmuseum, and Wils as well as Wils Bakery Café in Amsterdam, Joris is one of the leading culinary figures in the Netherlands. Beyond the kitchen, he is a columnist for Dutch newspaper Het Parool, founder of the Low Food Foundation, and author of several cookbooks.Become a supporter of this podcast: https://www.spreaker.com/podcast/earth-ancients--2790919/support.