Podcasts about Michelin

Today we travel to the North East of England where we're joined by the King of Newcastle in Gary Graham, a man who's not only the loosest guest we've ever had in 3 years on the podcast, but is also one of the most controversial, when he publicly turned his back on Scotland to play for England and then turned his back on England to go back to Scotland. He tells us about; the shocking abuse he got for turning his back on England, his fallout with Eddie Jones, why his Dad thinks he's a cunt, pissing in his rucksack after a nightout with Scotland, the Phantom shitter in the Scotland team, Bar Brawls in Jersey, shaming himself at a Michelin star restaurant in Paris, his hopes to join Carcasonne in France next season, why Mike Browns a boring C**t, how Gregor Townsend ruined his international career and many more hilarious stories.... ------- PLEASE VOTE FOR US TO WIN BEST COMEDY PODCAST HERE - https://www.sportspodcastgroup.com/sports_category/best-sports-comedy-podcast/ CLAIM YOUR 8 FREE BEERS & 2 SNACKS NOW FROM BEER 52 - ALL YOU HAVE TO DO IS PAY THE £5.95 POSTAGE -  www.beer52.com/RIGBIZ

Episode 13 March 16, 2023 The MICHELIN Chef Series Featuring Troy Jorge from Temporis, Chicago We're kicking off a four-episode mini-series featuring chefs from Michelin-starred restaurants with Executive Chef Troy Jorge from Chicago's one Michelin-starred Temporis. The MICHELIN Guide describes Troy's food as “the epitome of subtlety, serenity, and sophistication” and when the chef coat comes off, he's heading straight for the grill at home. Troy declares the cut that reigns supreme and shares his tips on how to have an epic meat night at home. Plus, Advanced Sommelier Laura Koffer talks about which wines to pair with steak—and her choices might surprise you Wine Featured on This Episode: 2019 Antica Estate Chardonnay A26 Vineyard Napa Valley 2019 Capanna Rosso di Montalcino Tuscany Italy Join the Unfiltered Podcast Wine Club 4 bottles per shipment hand selected by Vanessa and Amanda Delivered every 2 months (1 wine/episode) / 6x per year $120 + tax Shipping Included Cancel anytime 10% off all Wine Access purchases Follow us on social! IG: @wineaccessunfiltered Twitter: @wineaccesspod Our Host: Amanda McCrossin & Laura Koffer Shop all the wines at Wine Access Articles Discussed Tasting Bordeaux Without the First-Growths Want to bring your own wine to a Bay Area restaurant? That'll cost $50 ‘World's best sommelier' named Snowboarding through vineyards: Napa winemakers embrace the snow Associate Producer: Laura Koffer Music: Diego's Umbrella

In this podcast EXTRA, Michelin star chef and forager Iliana Regan (Fieldwork) plays a round of "Metal vs Mushroom," wherein she must discern between a metal band or a mushroom strain. Cramp Balls, anyone?

It is a privilege to welcome Chef Dale MacKay to The Jake's Take with Jacob Elyachar Podcast. Originally from Saskatoon, Saskatchewan, Chef MacKay began his career in the culinary industry as a fry cook in Vancouver, British Columbia. He then moved to London, England, where he began working at Chef Gordon Ramsey's Claridge's, followed by stints in Michelin-starred Ramsey restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef of Daniel Boulud's Lumiere restaurant, where the restaurant was awarded the AAA Five Diamond Award under his direction. In 2011, Chef Dale MacKay competed on the first season of Top Chef Canada, where he became the inaugural champion of the franchise. After winning the show and starting a Vancouver restaurant, he returned to his hometown, where he founded the Grassroots Restaurant Group with Christopher Cho and Nathan Guggenheimer. With this group, he opened restaurants in Western Canada, including Avenue Restaurant and Bar, Ayden Kitchen and Bar, DOJO Ramen, Little Grouse on the Prairie, and Sticks and Stones. Chef MacKey is competing on Top Chef: World All-Stars. He will compete against 15 finalists and winners from 11 different Top Chef franchises. Padma Lakshmi, Tom Colicchio, and Gail Simmons are back as the hosts, but for the first time in show history, the entire competition shot an entire season abroad. In the second exclusive podcast interview of 2023, Chef Dale MacKay spoke about the lessons he learned from working with Chef Gordon Ramsey, reminisced about his win on Top Chef: Canada, and competed on Top Chef: World All-Stars.

(10-30-2020) - Way back in TAC #217....we told you about Jovina Young and Erica Marin about to participate in the all female Rebelle Rally in California. In TAC 220, we got the review of the event! Also in that rally, our pal Elena Scherr who had tales of meeting a wild donkey, and if you are a Michelin award winning chef....you might want to skip this. Gp on to TAC 221. TALKING ABOUT CARS WITH RANDY KERDOON is owned by Kerdoon and his TOO TIRED GUYS PRODUCTIONS. all rights reserved. Check out the video version on our "Too Tired Guys/Talking About Cars" Youtube page.

Before Cyrus Batchan became a bar owner and a Michelin-rated restaurateur, he was a lawyer and that's what drew me to this conversation. How many nights have you laid awake wondering if tomorrow was the day you were going to get sued? We've all consulted with lawyers in the past but I wanted to see how a lawyer-turned-restaurateur would go about setting himself up for success and limiting his liability. Today we chat with Cyrus about the things to do and the things we should avoid in an effort to become a better restaurateur. For more on his latest project, visit https://www.camphor.la/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other shows: Restaurant Marketing School Restaurant expert videos & webinars

Nigeria is a complex place, in terms of food, history, geography, and its three hundred plus ethnicities. Edizemi Onilenla, or Emi, founder of the culinary brand Mama Shee, grew up in Nigeria. Victory Nwabu-Ekeoma, founder of Bia! Zine is from Dundalk. Emi is Yoruba, and Victory is Igbo. Emi says, ‘every tribe has its own vegetable.' Emi came to Ireland as a social worker and then started cooking the food of her home, which she started in the Dublin markets and is now widely recognised and carried by shops like SuperValu. We are honoured to have her soup, Efo Riro, in our Soup cookbook, recently published by Blasta Books. Victory is a writer and photographer, who became curious about her origins and, from there, delved into other immigration stories in her publication Bia! Zine. They talk about ingredients like peppers, palm oil, leafy greens, and crayfish powder. Where do they shop? Why do they love their food to be blazing hot? With Dee and Blanca, Emi and Victory discuss the two-Michelin starred Ikoyi restaurant in London and the future of Nigerian cuisine in Ireland. Plus, there is a guy called Tony. With his produce and his van, he has made both of these wonderful women feel at home. Mentioned in this episode: www.mamashee.com www.biazine.com www.ikoyilondon.com

On today's, admittedly ambiguously titled episode, we're exploring the philosophy of different styles of bartending. More specifically, we're looking at interactive, high-end, and forward-thinking mixology, and the style of service that accompanies it. Jon Adler, the beverage director at New York's Shinjis, as well as the adjoined Michelin-starred omakase counter noda, is in the hot seat. Listen on to learn more — and don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Clams are the hit export for fishers around the Po Delta. They are environmentally friendly as they capture CO2. In Italy too, the farmed mussels are in high demand, and served by Michelin-starred chefs.

Dan and author Cheuk Kwan (Have You Eaten Yet?, Chinese Restaurants documentary) discuss the prevalence of Chinese restaurants around the world, the Jewish-American patronage of Chinese restaurants on Christmas, and Michelin-star restaurants in France.  Learn more about your ad choices. Visit megaphone.fm/adchoices

La cheffe franco-béninoise Georgiana Viou, qui a décroché une étoile au Michelin pour ses saveurs entre le Bénin et le sud de la France, est l'invitée du Journal de l'Afrique. La cheffe propose ses menus dans son restaurant "Rouge", à Nîmes. Au menu, rouget rôti à l'huile de palme artisanale tout droit venue du Bénin, servi avec son fenouil confit, un soupçon d'afiti dans la farce. "Des saveurs du Bénin dans l'assiette, mais je ne m'oblige à rien. Certains plats restent très méridionaux". 

Crain's residential real estate reporter Dennis Rodkin talks with host Amy Guth about local housing news, including the listing of a Jazz Age co-op on Lake Shore Drive once owned by a federal judge with a secret bar. Plus: NASCAR may force Taste of Chicago from its longtime Grant Park home, United Airlines pilot contract talks hit turbulence, state extends deadline for craft cannabis businesses and seven restaurants added to Michelin's Chicago guide.

In Portland, Oregon, Bonnie Morales creates dishes from the former Soviet Union through a Pacific Northwest lens in her restaurant, Kachka.Bonnie details her full-circle culinary journey from her parents immigrating to the United States from the former Soviet Union, preparing traditional, elaborate meals, then training at The Culinary Institute of America, and working in Michelin-starred restaurants in New York City and Chicago, to opening Kachka in 2014 with her husband.We also spoke with Toby Roberts of Thaan Charcoal, a charcoal made from rambutan wood, a renewable resource. Thaan Charcoal burns clean and evenly for hours, making it a great alternative to mesquite charcoal.You can watch our interview with Bonnie on YouTube HERE! Follow @kachka, @ingredients insiders, @wherechefsshop

Steve Grzanich has the business news of the day with the Wintrust Business Minute. Seven new restaurants have been added to the Michelin Chicago guide and it could mean those eateries are in line for coveted Michelin stars. Avli, Indienne, Roux, Sueños, The Izakaya at Momotaro, Union and Pompette are the newest additions. Crain’s reports […]

In this episode, Steve is joined by Steven Minor, the Corporate Director of Beverage at SH Hotels & Resorts. Throughout his career, Steven has had experience opening and working in key markets such as NYC, LA, Miami, Chicago, and more. He also has an impressive track record overseeing multiple themed freestanding restaurants and 5 star hotel F&B outlets including Michelin star, Banquets, Pool, Rooftop and Bar & Lounge concepts. Throughout this episode, Steven talks about when he discovered his itch to join the hospitality industry, the roles that gave him the experience to become Corporate Director of Beverage, some of the amazing concepts that he has worked on, concepts that didn't turn out quite as he had hoped, advice for other hospitality professionals, and more. RealTime Reservation Offer This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

TechnologyWe share our most used tech in daily life, technology other people seem to love but we don't, favorite tech related to kids/parenting, and our technology aspirations. Links we mentioned:Kindle strapWireless headphonesWyndy appCalm appLife latelyAbby shares that her beloved cat, Duncan, passed away last month.Sarah just got back from a ten day to trip to Germany.Reading latelyAbby listened to, and loved, Black Cake by Charmaine Wilkerson.Sarah read the tennis novel Carrie Soto is Back by Taylor Jenkins Reid.Eating latelySarah a new to her dining experience--Michelin star restaurants in Berlin.Abby tried a sheet pan dinner with roasted veggies and sausage.If you'd like to join in the conversation, please leave us a comment, email us at friendlierpodcast@gmail.com, or find us on Instagram @friendlierpodcast. Thanks for listening! Hosted on Acast. See acast.com/privacy for more information.

As women, how on earth is it possible to build a business and grow with it over decades — whilst raising a family, weathering the storms of life and remaining inspired, motivated and engaged throughout? Baroness Ruth Rogers OBE is someone who has done just that and today, her pioneering Michelin starred restaurant The River Cafe remains one of the most in-demand culinary institutions in London, 36 years after she led a food revolution. In this episode, Ruth shares stories of discovering her passion for seasonal ingredients, the progression of female chefs she's witnessed, and how far we still have to go. She even reveals her top tips for building the foundations of a strong business and a truly happy workforce.  It's a conversation which is both inspiring and heartbreaking in equal measure, and one that speaks volumes of the legacy that Ruth has created. If you enjoyed this episode, we think you'll love Holly's Conversation of Inspiration with Chrissie Rucker OBE, founder of The White Company.  Plus for more unfiltered insight, subscribe to Holly's weekly newsletters on our website, where she shares small business inspiration of all kinds, exclusive nuggets of wisdom from her and her guests, plus offers, creative ideas and topical, 'ungoogleable' business advice.

durée : 00:55:05 - franceinfo: Les informés - par : Jean-François ACHILLI, Olivier Delagarde - Autour d'Olivier de Lagarde, les informés débattent de l'actualité de ce samedi 4 mars.

This episode is a trip report with Annie and her husband David. Strasbourg is a great city to visit any time of year. But since we went between Christmas and New Year, we wanted to give you a head's up. Here are some of the best things we think you should do in Strasbourg at Christmas time (or any time): Table of Contents for this Episode [00:00:16] Intro [00:00:34] Today on the podcast [00:00:57] After the show [00:01:10] Podcast supporters [00:01:28] Newsletter [00:01:57] David and Annie, trip report [00:02:30] Alsace between Christmas and New Year [00:02:51] The flight [00:03:27] Very expensive taxi into the city [00:04:19] Take the train into the city [00:05:00] Hotel Mercure Petite France [00:05:24] La Cigogne for Breakfast [00:06:33] Seeing the Astronomical Clock in the Cathedral [00:08:49] The idea for the astronomical clock [00:13:04] The Cathedral tower [00:13:43] Guided Tour [00:15:12] Barrage Vauban [00:15:33] Chez Yvonne vinstub [00:16:40] “The Fork” the app [00:17:20] Obernai [00:19:37] Train cancelled [00:21:03] Colmar [00:21:57] Vinstub Brenner [00:24:36] Unterlinden Museum [00:25:50] Train troubles on the way back to Strasbourg [00:27:34] Œuvre de Notre Dame Museum [00:30:22] Musée de la Ville de Strasbourg [00:32:23] Vodoo museum [00:35:56] Italian food for dinner [00:36:50] Consider doing the Wine Route [00:37:20] River cruise in Strasbourg, Batorama [00:38:49] Some comments from patrons [00:41:31] When to visit Strasbourg [00:42:41] European Parliament was closed [00:44:07] Thank you patrons [00:45:09] Preparing a trip to France? [00:45:51] Self-guided tours [00:47:30] Tickets for the Ramses Expo [00:48:08] Michelin new guide [00:52:34] Michelin Guide website [00:56:23] Next week on the podcast [00:56:53] Copyright #Strasbourg, #Colmar, #Obernai, #Christmas,  #Alsace, #podcast, #travel, #France

After a chance meeting at Daytona, IMSA TCR Driver Kyle Raineri joins ITA to talk real motorsport, karting, and a love for Sim Racing.

Today on the podcast we're revisiting a conversation with Søren Ledet from last week's episode exploring the world of coffee and fine dining.Søren is Co-Founder and General Manager of the world-renowned restaurant Geranium - a three-Michelin-starred dining experience in Copengagen, which last year was named the best restaurant in the world by the 50 best awards.In this conversation, Søren offered so many fascinating insights and learnings from his vast experience running a standout hospitality business that we felt we had to release the entire conversation in full.Credits music: Replay by Natalie Shay in collaboration with The Coffee Music ProjectSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Giles, Esther and Ben pick through the news of the week for the last time together; from fixing Brexit to Michelin stars, to weather presenters going on strike and Scott Mills getting stuck in his electric car. Giles laments the loss of producer Ben and Esther shows off her astonishing knowledge of Ireland.Get more of The Times and The Sunday Times - visit www.thetimes.co.uk/gilescorenhasnoidea.Producer: Ben Mitchell Hosted on Acast. See acast.com/privacy for more information.

Secondo le stime preliminari, a febbraio l'indice nazionale dei prezzi al consumo per l'intera collettività (Nic), al lordo dei tabacchi, registra un aumento dello 0,3% su mese e del 9,2% su anno dal +10% del mese precedente. Lo comunica Istat, aggiungendo che l'inflazione di fondo, al netto di energetici e alimentari freschi accelera da +6% a +6,4%, quella al netto dei soli beni energetici da +6,2% a +6,5 per cento. I dati italiani sono i primi in ribasso dopo i dati oltre le stime di Germania, Francia e Spagna. Tendenza che rinforza la linea dura della Bce. Oggi la Lagarde ha ribadito che ritiene "possibili" ulteriori rialzi dei tassi di interesse oltre a quello di mezzo punto previsto tra due settimane. Ne parliamo con Mariano Bella, direttore Ufficio studi Confcommercio. Lavoro, Istat: a gennaio tasso occupazione sale al 60,8% A gennaio 2023, rispetto al mese precedente, aumentano occupati e disoccupati mentre diminuiscono gli inattivi. L Istat diffonde i dati di gennaio e indica come prosegue l'aumento del numero di occupati che arriva a superare 23,3 milioni. Rispetto a dicembre 2022, il tasso di occupazione sale al 60,8% (+0,1 punti). Gli oltre 23,3 milioni di occupati registrati a gennaio e il tasso di occupazione al 60,8% rappresentano il livello più alto dall inizio delle relative serie storiche mensili dell Istat (gennaio 2004). La fotografia scattata dall'Istat trova conferme anche in un'altra indagine, il 6° Rapporto Censis-Eudaimon sul welfare aziendale, realizzato in collaborazione con Eudaimon, con il contributo di Credem, Edison e Michelin. Dal quale emerge un mercato del lavoro sempre più squilibrato, in cui tendono a contrarsi i giovani e la fascia d età centrale, a favore degli anziani il cui peso è in progressiva crescita. Nel decennio 2012-2022 gli occupati appartenenti alla fascia d età 15-34anni sono diminuiti del 7,6%, quelli tra 35-49 anni sono calati del 14,8%, mentre i 50-64enni sono aumentati del 40,8% e quelli con 65 anni e oltre del 68,9%. Con le attuali tendenze demografiche questo fenomeno tenderà ad acuirsi nel tempo: nel 2040 si prevede che le forze di lavoro saranno complessivamente diminuite dell 1,6%. Approfondiamo il tema conMassimiliano Valerii, Direttore generale Censis. Industria metalmeccanica fra luci e ombre: pesa il caro energia ma sale l'export Nel quarto trimestre del 2022, rimane molto alta, pari al 71%, la percentuale di imprese che dichiarano unimpatto significativo dei rincari dei prezzi delle materie prime e dell'energia sui costi di produzione, nonostante l'attenuazione registrata dei prezzi sui mercati internazionali. Continua ad essere importante (64%) anche la percentuale di imprese che subisce riduzioni dei margini sempre per effetto dei rincari dei prodotti energetici. È quanto emerge dai dati della 165ª edizione dell'Indagine congiunturale di Federmeccanica sull'Industria Metalmeccanica - Meccatronica italiana. Oltre a questo il rapporto rileva che la produzione metalmeccanica si è ridotta nel 2022 dello 0,4%, rispetto al 2021, nonostante l'incremento dell'1,3% nel quarto trimestre 2022 rispetto al precedente. Mentre nel confronto con l'ultimo trimestre del 2021, c'è stata una variazione del +0,2% dopo il calo dell'1,9% osservato nei tre mesi estivi. L'export è cresciuto del 14,4% rispetto al 2021, mentre l'import del 19,7%, determinando un saldo commerciale attivo di quasi 45 miliardi di euro. Ne parliamo con Federico Visentin, presidente di Federmeccanica.

Jason Barato is a Michelin trained chef and restaurateur who's studied all across the world. He tells us about growing up bussing tables in his parent's cafe; learning about entrepreneurship from his father and good food from his mother; and making the choice to close Trattoria Giancarlo's, his family's restaurant and a Toronto institution, at the onset of the pandemic. Plus, he shares lessons learned about staying sharp in the food and wine world.

This special episode marks our first edition of Track Record, a mini-series centering the unique, powerful, and often overlooked extracurricular experiences of Williams students. This week, we talk to Sam Youngwood '25 who worked at Flocons de Sel, a three Michelin star restaurant, in Megeve, France during Winter Study. He talks food, the exquisitely choregraphed fine dining, spiky celery, his experience with French culture, and how the opportunity impacted his view of the future. 

In the last year, The Restaurant at JUSTIN Vineyard & Winery in Paso Robles has received massive accolades, including a Michelin star and a five-star recognition in Forbes Travel Guide's 2023 Star Awards. Such are the results of the culinary team's efforts, spearheaded by Chef Rachel Haggstrom. A native of Temecula, Rachel knew she wanted to cook when she first read about Chef Thomas Keller in high school. Little did she know she'd wind up working in his kitchen at The French Laundry a handful of years later. We chatted about the precision of plucking leaves, quiet kitchens, and IKEA efficiency.   Website: justinwine.com Instagram: @justinwine

In this interview, you'll learn how to use mental models to make better decisions. Justin Khanna is a Michelin-trained chef turned entrepreneur. One of my favorite parts of this interview was when he shared how frameworks helped him overcome his inner blocks around money. Highlights from the interview: Justin shares his story about turning from a chef into an entrepreneur.He dissects how he got into the culinary arts.Three core parts of our inner voice.Why a lot of people struggle with apathy.Using mental frameworks to get to the heart of an issue.The power of learning from the right people.Developing systems that you can't trust kills people's productivity.How guardrails can help us be more creative.Being able to say “No” to projects that aren't a fit for your future self.Why ego can be your enemy.Shooting for the goal that will make you truly happy.Building something more sustainable.Focusing on the larger goals will help you make better decisions each day.How he almost burned his apartment down.How Tim Ferriss changed how he looked at his career.Understanding how to create and execute on your goals.What was really holding him back from growing his business.How his beliefs around money had him stuck.Alex Hormozi's framework around building a better business.Most impactful book and favorite toy as a kid. You can learn more about Justin Khanna over at his personal website and Repertoire where he teaches hospitality professional how to build a career. You can also connect with him on his YouTube channel and LinkedIn. And as always, if you have any questions or want to submit a guest for the podcast that you think would be amazing, just reach out to me on the Dig to Fly website, and I'll do my best to get them on. If you enjoy the interview, please take 30 seconds to rate the Dig to Fly podcast on your favorite platform. Thanks!

Restaurateur Will Guidara's life changed when he decided to serve a two-dollar hot dog in his Michelin-rated restaurant, creating a personalized experience for some out-of-town customers craving authentic New York City street food. The move earned such a positive reaction that Guidara began pursuing "unreasonable hospitality" full-time, seeking out ways to create extraordinary experiences and give people more than they expect. In this funny and heartwarming talk, he shares three steps to crafting truly memorable moments centered in human connection -- no matter what business you're in. After the talk, Modupe shares a collaboration-sparking activity to help you connect with the people you work with.

Cloths, Adam and Eve, and Doing What We Were Made to Do Dad and I went fishing on the coldest day of the year. I wore so many clothes that I looked like the Michelin tire man. A guy strolled, and his dog jumped into the icy cold water. When he came out, he stood... The post Gospel-Homily for First Sunday of Lent (2023) appeared first on St. Clement Eucharistic Shrine.

In this episode I debut the podcast to both audio AND video audiences. This episode can be found on Youtube as well! I talk about the lack of diversity in what options cooks are told they have in the food and why this is a problem. I touch on the unlikeliness for most to become a Michelin starred chef and why having honest conversations of what success looks like in our industry matters.  Subscribe to the newsletter at linecookthoughts.com Leave a review on Apple or Spotify!

Merriam-Webster's Word of the Day for February 25, 2023 is: nurture • NER-cher • verb Nurture is most often used to mean “to help someone or something grow, develop, or succeed.” It can also mean “to take care of someone or something that is growing or developing by providing food, protection, a place to live, etc.,” or “to hold something, such as an idea or strong feeling, in your mind for a long time.” Nurture can also be used somewhat formally as a noun referring to the care and attention given to someone or something that is growing or developing. // Art teachers nurture their students' creativity. // She nurtured a secret ambition to be a singer. See the entry > Examples: “As a Michelin-trained chef, one of my roles in the show [Young MasterChef] is to nurture the fresh-faced contestants—the next-generation of top chefs—and help them to hone their dishes and become the best cooks they can be. Hopefully I'm teaching them a few new kitchen skills along the way—and I'm learning lots from the experience, too.” — Poppy O'Toole, BBC, 6 Jan. 2023 Did you know? Which affects a person's development more, nurture or nature? We can't answer that question—it's far outside the lexicographer's purview—but we can tell you that when nurture was first adopted into the English language in the 14th century it referred, as it does in that question, to training or upbringing, i.e. to the care and attention given to someone or something that is growing or developing. It wasn't until a century later that the verb nurture settled into the language, first with meanings having to do with feeding and caring for young—meanings nourish had been, er, nurturing for a hundred years. The words come by their overlapping meanings etymologically: both come from the Latin verb nutrire, meaning “to suckle” or “to nourish” (as do the words nutrient, nutritious, nutriment, and nutrition). The figurative use of nurture, meaning “to further the development of,” didn't arise until the mid-18th century. Mary Wollstonecraft applied it in her 1792 book, A Vindication of the Rights of Woman, writing, “Public spirit must be nurtured by private virtue.”

Thomas Allan, chef of New York City's The Modern, a Union Square Hospitality Group restaurant in the Museum of Modern Art, has achieved a lot in his thirty-five years. A young veteran of Per Se and Eleven Madison Park, and a former Bocuse d'Or competitor, he currently oversees a kitchen that has dependably earned two Michelin stars. In this deeply personal conversation, Thomas details a peripatetic childhood that found him living in England, Canada, and Texas by the time he reached high school; why he chose cooking as a career; and the changes he's made to The Modern's kitchen culture as the restaurant defines itself in the later stages of the pandemic.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. 

This episode is for all the DIY-ers out there. James Mann gives us beginner-friendly ideas on how to get crafty around the homestead. Connect With James Mann James Mann was born and raised at the foothills of the Appalachians. James spent his childhood foraging and learning about local wild foods in his area. He's worked as a chef at a Michelin star restaurant in Sweden, on a mushroom farm, and now has his own business making custom furniture and teaching foraging classes. Spicebush Woodscraft Instagram Facebook Foraging Classes Cottonwood Hollow Homestead Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group

"Miami has always been a unique place, right? In comparison to the rest of the states.  I feel like I'm in a different country and it's just so Caribbean, it's so island. So  the city is special in that way. Today there's this boom and the energy has shifted toward culture. And when I say culture, a cultural perspective of Miami being showcased as much as Latin culture is known here in the city. So that's been very exciting to see from  a food and beverage, perspective."  Jamila Ross While we have had a fair number of well-known guests on our program, part of our mission is to also talk to people you may not know yet, but we think you will soon. In fairness, the dynamic duo on the show today, Jamila Ross and Akino West, are not total strangers to media coverage. Their wedding in 2021 during the height of the pandemic was covered in the New York Times Style section. Attention as a budding hospitality power couple began buzzing in 2018 where they purchased a building in Miami's historic Overtown to open their first venture, the cool, chic, 22-room bed and breakfast, The Copper Door that captured the attention of Vogue.  Akino and Jamila West met as culinary students at Johnson and Wales in North Miami, and both possess impressive culinary pedigrees. Jamila worked in management as part of the LA-based hospitality group, SBE, and Akino as a chef in esteemed kitchens such as the local Miami institution, Michael's Genuine, and as an intern at the three-Michelin-star restaurant, Noma, in Copenhagen, Denmark. Noma has been ranked as the number one restaurant in the world for multiple years. In 2021, the couple opened Rosie's, a brunch focused pop-up restaurant, serving a feel-good, soul food brunch with subtle Italian nuances and classic techniques. It became a huge hit. Recently, Rosie's found a permanent home in the hip-insider Miami neighborhood, Little River. I can tell you from having experienced Akino's food and Jamila's skilled and detail-focused hospitality, these are two people to watch. Join me, your host, Brad Johnson, along with these two talented entrepreneurs making a name for themselves and illuminating the way forward for the next generation, on Corner Table Talk.   * * * Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLC  See omnystudio.com/listener for privacy information.

Meghan Ottolini's video promoting her afternoon drive show makes everyone sick (00:01:30). Concern for Trent's appearance is growing (00:16:45). Team Minihane gets another win on The Dozen and it looks like they're ready to make a run at the Brandon Walker's team (00:26:30). Chris 'Mad Dog' Russo ranks his bottom Presidents (00:35:20). Julie is a fan of the finer things and enjoys her Michelin star rated restaurants (00:54:00), calls & more.You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/kminshow

On the podcast today we're stepping into the world of fine dining to explore the role of coffee in high-end restaurants and how restauranteurs are elevating their coffee standards. We speak with Søren Ledet, Co-founder and General Manager of Copenhagen's Geranium, to find out how one of the world's finest dining establishments runs its coffee programme and uses storytelling and theatre to deliver a captivating coffee experience.We also speak with Olivier Fellous, General Manager, La Manufacture - a joint venture between Lavazza and chef Alain Ducasse - to discuss the synergies between the coffee and fine dining worlds, and Myles Shapcott, Commercial Director, Origin Coffee Roasters, to explore the growing opportunities for specialty roasting brands to expand into this lucrative market. Credits music: Another Lonely Night by TREVAN in collaboration with The Coffee Music ProjectSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Paul Askew, chef patron of The Art School restaurant in Liverpool, talks with James Shillinglaw of Insider Travel Report about how British food in the city can now be considered eligible for Michelin-star status. Askew delivers an incredible fine dining concept with his team that is second to none. For more information, visit https://theartschoolrestaurant.co.uk. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

Curious about installing a greenhouse? James talks about what he's learned over the past year with his geothermal greenhouse. Connect With James Mann James Mann was born and raised at the foothills of the Appalachians. James spent his childhood foraging and learning about local wild foods in his area. He's worked as a chef at a Michelin star restaurant in Sweden, on a mushroom farm, and now has his own business making custom furniture and teaching foraging classes. Spicebush Woodscraft Instagram Facebook Foraging Classes Cottonwood Hollow Homestead Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group

Whether you're an experienced forger or just curious about wild foods, James Mann offers valuable history and insight into this ancient practice. Connect With James Mann James Mann was born and raised at the foothills of the Appalachians. James spent his childhood foraging and learning about local wild foods in his area. He's worked as a chef at a Michelin star restaurant in Sweden, on a mushroom farm, and now has his own business making custom furniture and teaching foraging classes. Spicebush Woodscraft Instagram Facebook Foraging Classes Cottonwood Hollow Homestead Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group

Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin's La Technique as a gift and it started his culinary journey. At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland. Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire. Mark followed up his culinary education with a diploma from Steven Spurrier's l'Academie du Vin. Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant. In 1994, Mark opened Tarbell's Restaurant. Tarbell's has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant. He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard “Best Chef – Southwest”. Mark has appeared on many national and statewide programs, including winning on Food Network's “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years. Mark has won four Emmy Award's as the host of AZ PBS's “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master. Mark Tarbell's restaurants and retail wine shops include Tarbell's Restaurant, T's Wine Bar, The Wine Store, Tarbell's Catering and The Tavern at Phoenix Sky Harbor Airport Terminal 3.

Myriam nos cuenta de su viaje a Lisboa y sus recomendaciones para ver, comer y beber. EPISODIO NO APTO PARA PERSONAS CON HAMBRE. Con Myriam Ocasio, Juany Nadal y Luis Herrero. ¿Necesitas ayudas utilizando tus puntos o millas? ¿Quiéres que evalúemos tus opciones? ¡Envía tus preguntas por Instagram, Facebook y Twitter y te podemos seleccionar para ayudarte! Si te gusta Que Buena Vida!, recuerda dejarnos 5 estrellas Michellin en Apple Podcasts. Y síguenos en Instagram, Facebook y Twitter.  No olvides visitar Puerto Rico Eats y seguirlos en Instagram, Facebook y Twitter. ***SHOW NOTES*** ¿Como llegamos? Redimimos 28,000 puntos cada uno para un one way de SJU a MAD para un total de 56,000  ¿Donde nos quedamos? Hotel Fontecruz Lisboa - parte de la cadena Marriott, pero nosotros bookeamos directo- Ubicado en el corazón de la ciudad en plena avenida Liberdade una area comercial/turistica. Esta a walking distance de muchos buenos restaurantes y areas de interés. ¿Qué vimos? 1. Plaza de Comercio - una plaza bien amplia  donde estaba ubicado antes el Palacio Real antes de ser destruido por un terremoto a mediados del Siglo 18. Aqui podrás ver como el Rio Tajo se uno con el Atlantico. Area de mucha actividad, cruceros, restaurantes, barras, street performers. 2. Tranvia 28 - este es uno de los tranvías más icónicos y recorre los barrios históricos de Lisboa como la Baixa, Alfama, Bairro Alto y Graça. Las dos terminales se encuentran en el Largo Martim Moniz y en Campo Ourique. Suele estar BIEN LLENO entre turistas y locales que lo usan a diario. El viaje completo dura 40 minutos  3. La Catedral de Lisboa - La primera parada del Tranvia 28. Fue construida en el Siglo 12 y ha sobrevivido varios terremotos. Su estilo es una mezcla de gótico, románico y barroco. 4. Mirador Das Portas de Sol - ubicado en el Barrio de Aljama, cuenta con unas vistas impresionantes de la ciudad. Suele tener músicos callejeros.5. Castillo de San Jorge - Este castillo data del Siglo V fue restaurado por completo en el Siglo  20. Puedes pasear por sus 11 torres, sus calabozos, etc. Tiene una vista panorámica 360 a la ciudad. 6. Ascensor Do Lavra - es el ascensor más antiguo de Lisboa y esta declarado monumento nacional desde el 2002. Su costo es 3,80 euros. Al salir del ascensor podrás descansar un ratito en los Jardines de Torel y bajar por sus escaleras hasta la pintoresca Rua do Telhal, donde encontrarás varios edificios de azulejos tan típicos de Portugal. 7. Monasterio de los Jerónimos -  Se construyó para celebrar el regreso de Vasco de Gama de la India. Fue declarado Patrimonio de la Humanidad por la UNESCO en 1983. Lo vimos desde afuera pq la fila era de locos. Pero queremos volver pq dicen que los interiores son impresionantes. [Belem] 8. Monumento de los Descubrimientos - Fue construido en 1960 para conmemorar el 500 aniversario de Henrique el navegante, uno de los grandes descubridores de Portugal. Se encuentra a pasos de la Torre de Belem 9. Torre de Belem -uno de los lugares más bonitos que ver en Lisboa. Está situada en la desembocadura del Rio Tajo en una mini playita. Inicialmente fue una torre de defensa, posteriormente se convirtió en centro aduanero y faro. Queremos volver para visitar el Cristo Rey a las orillas del Rio Tajo y  Sintra un area llena de castillos y palacios que nos recomendaron.  ¿Dónde comer? Establecida en el 1837, Empieza con Pasteis de Belem es una de las pastelerías más famosas de Lisboa. No te vayas sin probar su popular pastel de nata.  Si no estas seguro que comer, el Mercado da Ribeira conocido como Time Out Market Lisboa es el lugar con sobre 40 restaurantes de todo tipo de comida.  Cervejaria Ramiro es un clásico en la ciudad y llevan sirviendo los mejores mariscos de Lisboa desde el 1956. No te pierdas las almejas, el centollo, los langostinos tigres a la plancha, y los carabineros. ¡A otro nivel! Solar Dos Presuntos es un restaurante familiar que se ha convertido en un hotspot de locales, turistas y celebridades. Famosos por su caldoso arroz con langosta y camarones y su excelente variedad de vinos locales. Taberna Da Rua Das Flores es un espacio acogedor y casual donde podrás disfrutar de los mejores platos portugueses. No cogen reservaciones y se llena bastante. Pero creanme que la espera vale la pena. Lo ideal es pedir entre 4 a 5 platos para compartir y saldrás satisfecho. Bairro Do Avilez, ubicado en Chiado, es un concepto gastronomico del chef Jose Avillez [Taberna, Pateo, Mini Bar, y Pizzeria Prado] Alma, con 2 estrellas Michelin, es un restaurante ideal para los paladares más exigentes. Su chef es Henrique Sa Pessoa y su menú esta inspirado en la cocina portuguesa y mediterránea con una fiesta de sabores y texturas en cada plato. Te recomendamos que pidas el menu de degustación con el pareo de vino. ¡Una experiencia espectacular! ¿Dónde beber? The Old Pharmacy Wine Inn - ubicada en Barrio Alto, este wine bar antes era una farmacia. Por eso su nombre. Aqui encontraras sobre 350 etiquetas de diferentes vinos de las regiones de Portugal. Cafe Klandestino (Barrio Do Intendente) JNCQUOI (Avenida Liberdade)See omnystudio.com/listener for privacy information.

I got to spend a lunch break with Alexia Gawlak, the chef, and owner of Swine & Sons a Michelin-recognized counter service restaurant and caterer located in historic Winter Park, Florida. This locally loved and nationally recognized counter service is offering DANG delicious sandwiches, burgers, salads, and everything in between. I spoke to Lexi about how she and her husband Rhys helped start Swine and Sons and how they later took over ownership. We discussed how they pivoted and moved locations from their original spot to into the Local Butcher to now within Foxtail and the Courtesy-you could call it the Swine House. We spoke about how they balance it as well as the best and hardest parts of running a restaurant. I asked Lexi about sandwich-making tips. We spoke about their opportunity to be on Guy's Grocery Games and the evening they were awarded the Michelin Bib Gourmand. We spoke about new opportunities that come from a new location like Swine Subscription Boxes. Was great listening to Lexi talk about her love for food. Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- Deli Fresh Threads. Swine & Sons Social: Swine & Sons IG: https://www.instagram.com/swineandsons/ Swine & Sons website: https://swineandsons.com Swine & Sons Facebook: https://www.facebook.com/swineandsons/ Biggie's Social: Deli Fresh Thread's Instagram- https://www.instagram.com/delifreshthreads/ Podcast's Instagram- https://www.instagram.com/lunchwithbiggie/ Podcast's Facebook Group- https://www.facebook.com/groups/lunchwithbiggie Podcast's Twitter- https://twitter.com/LunchwithBiggie Deli Fresh Threads- https://DeliFreshThreads.com --- Send in a voice message: https://anchor.fm/lunchwithbiggie/message

James Mann talks about the importance of incorporating native species in the garden.  Connect With James Mann James Mann was born and raised at the foothills of the Appalachians. James spent his childhood foraging and learning about local wild foods in his area. He's worked as a chef at a Michelin star restaurant in Sweden, on a mushroom farm, and now has his own business making custom furniture and teaching foraging classes. Spicebush Woodscraft Instagram Facebook Foraging Classes Cottonwood Hollow Homestead Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group

Growing mushrooms can be intimidating, but it doesn't have to be. James Mann shares his knowledge of forging, inoculating, and growing mushrooms. Connect With James Mann James Mann was born and raised at the foothills of the Appalachians. James spent his childhood foraging and learning about local wild foods in his area. He's worked as a chef at a Michelin star restaurant in Sweden, on a mushroom farm, and now has his own business making custom furniture and teaching foraging classes. Spicebush Woodscraft Instagram Facebook Foraging Classes Cottonwood Hollow Homestead Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group

Seattle-based chef Shota Nakajima talks about how he processes achievements, like making the Food Network Hotlist, and how he tends to take things one day at a time. Shota describes how the Pacific Northwest shaped his culinary perspective and how he enjoys being in nature to forage for ingredients and clear his mind. He shares how he fell in love with the hospitality industry by holding down two jobs at just fifteen years old and how that led to working in a Michelin star restaurant in Japan all before the age of twenty. Shota shares his thoughts on restaurant hierarchy and how he pivoted his operations to foster a more collaborative model with his employees. He describes his experiences on various food competition shows and how Tournament of Champions is a different beast. He reveals the touching way Guy Fieri supports the competitors and why he loves the blind judging before nerding out over his love of anime. Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Shota Nakajima on Instagram: https://www.instagram.com/chefshota/Learn More About Tournament of Champions:https://www.foodnetwork.com/shows/tournament-of-championsFind episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/shota-nakajima-on-sushi-rice-secrets-toc-cold-sweats

You only need one reason to listen to this episode: mattering at work really matters. For millions of employees, going to work can be a drag. Couple that with the fact that we spend more than a third of our lives at work. Yet somehow, employers and managers have figured out how to make it even worse. It's no wonder why so many workers just show up for a paycheck and flip jobs for a 50 cent raise. Instead of honoring our human instinct for significance, managers focus on getting us to connect with the team without actually making us feel appreciated or valued. Talk about missing the mark!   Zach Mercurio is crystal clear on what matters and he knows what he's talking about: belonging isn't enough, it's all about feeling like you make a real difference. Merely having a purpose isn't sufficient - you must feel purposeful!  Are you looking for a career or workplace that lights up your eyes? Are you ready to become a talent hotspot and a breeding ground for motivation, innovation, and growth? Start here. Zach Mercurio, Ph.D. is an author, researcher, speaker, and consultant specializing in purposeful leadership, meaningful work, and positive organizational psychology. He wrote "The Invisible Leader: Transform Your Life, Work, and Organization with the Power of Authentic Purpose," praised by Arianna Huffington as "a compelling book filled with powerful stories, cutting-edge research, and practical tools that show us how to lead with purpose." Zach works with hundreds of companies, governments, and schools around the world to forge purposeful leaders and cultivate positive cultures that enable more meaning, mattering, motivation, well-being, and performance. Some of his clients and partners include J.P. Morgan Chase, The Government of Canada, Marriott International, American Express Global Business Travel, the Food and Drug Administration, Michelin, the National Park Service, and Hewlett-Packard. He also serves as one of Simon Sinek's “Optimist Instructors.”

Meet Jamie: Jamie's Farm is an award-winning granola company based in New York, crafting creative flavors baked with thoughtfully sourced ingredients. I initially started the business in college as a passion project in 2017, then turned it into a full-time business. Prior to that, I worked in the hospitality industry interning at a 3 Michelin star restaurant as a high school student. I've always enjoyed cooking and bringing people together at the table, and found that granola was a great way to connect with more people through food.What You'll Learn In This Episode:Jamie's growth journey and building the company from a hobby to full-time business.What she learned out of her experience in a Michelin star restaurant out of high school.Working as a solopreneur and how she's bootstrapped the business. How she approaches partnerships with some of granola flavors like Dona and Truffleist.Creative culinary process in creating new flavors or sourcing ingredients.Defining what success means and how she's balancing work and life, and taking care of herself.Small Batch Club!Website: https://www.jamies-farm.comInstagram: https://www.instagram.com/jamiesfarmnewyorkAbout Us - Women Who Brunch:Women Who Brunch is a community for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Visit our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Christophe Hondelatte raconte l'année 1984 en puisant dans les archives d'Europe 1. Au programme : Paris sans dessus dessous; la valse des étoiles Michelin; le petit écran à l'heure du hip-hop et une jeune chanteuse prometteuse qui se prénomme Céline…

In this episode, Suneera welcomes Ragnhi Naidu, the first female Indian immigrant to have founded and owned a wine brand in Northern California and beyond. Raghni shares her journey of starting in the wine industry with no prior experience, and how she was able to transfer her life skills to succeed in this new field. They explore the challenges Raghni faced in building the life she wanted, including the barriers she faced as a woman and as a person of color in a predominantly white and male industry. She talks about how she overcame these obstacles and built a successful career through perseverance, hard work, and a willingness to take risks. Raghni also shares her experience of pivoting in the face of unforeseen circumstances, such as the pandemic. She talks about the challenges she faced in adapting to new market conditions and the importance of staying positive and focused on the future. Throughout the episode, Raghni emphasizes the importance of being brave in the face of perception, and not letting other people's opinions or expectations hold you back from pursuing your dreams. Her story is a powerful reminder of the resilience and strength of the human spirit, and the potential we all have to create the life we want. Raghni successfully launched Naidu Wines amidst the pandemic in 2020. In this short span, her wines have won acclaim, including Double Gold, Golds & Silver, at prestigious competitions such as the SF Chronicle Wine Competition, the largest competition of American wines worldwide. Her label is on the wine list at Michelin-starred restaurant Single Thread Farms, voted one of the top 50 restaurants worldwide. She was recently listed as one of the 22 people to watch in 2022 in Sonoma County.   Connect with Raghni: Website: https://naiduwines.com/ Instagram: https://www.instagram.com/naiduwines/ Join The Wine Club: https://naiduwines.com/pages/wine-club   Hello there, future leader. The CEO club is a monthly digital membership where female entrepreneurs come together to up-level their businesses and lives. The doors are now open: https://theceoschool.co/ceo-club-2022  

You're used to hearing about beer, but in this conversation, we're pairing that topic with food. Brewpubs and beer-focused bars and restaurants across the country all have their particular takes on menus that incorporate the two. What you'll hear momentarily shares philosophy and strategy around what people can expect from California's Fort Point Beer Company, which features full-time culinary director Cecile Macasero. Cecile has worked at prestigious restaurants recognized with James Beard awards and Michelin stars. He's organized menus for staff at Google. And as you'll hear, the things he's learned elsewhere have helped him conceptualize what food can provide to beer lovers when they visit Fort Point and what it means to create dishes that try to capture the spirit of San Francisco. Along with Cecile, we're joined by Dina Dobkin, co-owner and chief brand officer at Fort Point, who sheds additional light on the ideas and processes to create a special on-premise experience for people who visit the brewery to drink and eat. Together, Cecile and Dina explain why it's important to have a component of food at a taproom, how their family histories from outside the United States have shaped their own appreciation for food, and how beer and food can find a fun middle ground between what's interesting and what's easy to love.