Podcasts about Michelin

Et si réussir dans la vie, c'était faire réussir les autres ?On connaît THIERRY MARX pour ses étoiles Michelin, sa cuisine moléculaire et son rôle de juré dans Top Chef.Mais derrière le prestige se cache un homme d'une rare humanité, qui refuse le déterminisme social et construit son succès en aidant celles et ceux que la vie a un peu cabossé.Entré « par effraction » dans le milieu fermé de la haute gastronomie, il n'a jamais oublié qu'il venait des quartiers où l'on se sent parfois assignés au pied des immeubles.Lui qui n'a pas excellé sur les bancs de l'école, a vite compris qu'apprendre un métier sur le tas, en pratiquant, pouvait sauver du déterminisme social.*On n'est pas assigné à la précarité" martelle-t-il.Il a vite vu la cuisine comme une opportunité de s'en sortir, pour celles et ceux que le système scolaire avait laissé sur le bord du chemin.Ensemble, nous parlons de :- Son refus de l'assignation et son parcours vers les étoiles : il a fait du sport ses premiers remparts contre la fatalité sociale, lui permettant de croire en ses rêves, et de poursuivre un chemin auquel il n'était pas destiné.- Son engagement social : depuis des années, Thierry révèle les talents, là où on ne les attend plus. À travers ses associations -Cuisine Mode d'Emploi(s) et Pass'Sport pour l'emploi en particulier, il propose des formations gratuites et exigeantes à des personnes éloignées de l'emploi, en misant sur la rigueur, la transmission et la confiance.- Sa vision de l'économie en conscience : il milite pour une entreprise qui mesure enfin sa valeur par son impact social et environnemental.«Si un système économique produit de l'exclusion, il devient dangereux» nous rappelle-t-il.

On today's episode, we welcome Thomas Bowman, Co-Founder & CEO of Eclipse Foods — the plant-based dairy company built on one bold idea: replicate real dairy, don't compromise on it. A classically trained chef who worked in 16 Michelin-starred kitchens before moving into food innovation, Thomas brings culinary precision and food science together to create non-dairy products that truly match the taste, texture, and functionality of conventional dairy. In this conversation, Thomas shares his journey from fine dining to leading R&D at JUST, where he helped bring products like JUST Mayo to market, and how those lessons shaped Eclipse from day one. We talk about the “replication, not alternative” philosophy, the science behind building dairy without the cow, scaling disruptive food products, and what it really takes to change consumer behavior in a legacy category. A must-listen for founders, food innovators, and anyone interested in the future of sustainable dairy.   Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks.   To learn more about Thomas Bowman and Eclipse Foods:https://www.eclipsefoods.comhttps://www.instagram.com/eclipsefoods/https://www.linkedin.com/in/thomas-bowman-b2a2a9195   Sponsored By: Square - Get up to $200 off Square hardware when you sign up at square.com/go/karagoldin Pebl - Manage your global workforce in one place. Go to Hipebl.ai to get a free estimate. Upwork - Visit Upwork.com right now and post your job for free and connect with top talent.   Check out our website to view this episode's show notes: https://karagoldin.com/podcast/814

Today's guests are Lydia Keating and Max Baroni—content creators whose worlds span storytelling, cooking, and social media. Lydia is the founder of the Good Story run club and is known for her thoughtful approach to online life and community-building. Max is a chef and author of the Hot Side Substack, where he shares approachable recipes and kitchen know-how. Lydia and Max join host Kerry Diamond to share the story of how they met during Lydia's somewhat disastrous tryout at the Michelin-starred Four Horsemen restaurant in Brooklyn. They also talk about their unconventional paths—Lydia's journey from rowing at Yale and Hollywood comedy hopeful to marathon runner and creator, and Max's route from sandwich shop cook to Substack and social media—plus, Lydia's time at the legendary Ballymaloe Cookery School, and Max's decision to bypass a formal culinary education. Thank you to Peter Som's “Family Style” cookbook for supporting our show.  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Lydia: Instagram, Good Story  More on Max: Instagram, Substack More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Au sommaire : Donald Trump fait pression sur l'OTAN et la Chine pour intervenir militairement et débloquer le détroit d'Hormuz, bloqué par l'Iran, ce qui fait monter les prix du pétrole et menace l'économie mondiale.Meta, la maison mère de Facebook et Instagram, prévoit de supprimer 20% de ses effectifs pour financer ses investissements dans l'intelligence artificielle, s'inscrivant dans une vague de licenciements dans le secteur technologique.Le groupe chinois JD.com lance officiellement sa plateforme de e-commerce Joybuy en France, avec une promesse de livraison rapide et de produits authentiques.Les charges de copropriété ont augmenté de 4,1% en moyenne en Île-de-France et dans l'Oise en 2025, principalement en raison de la hausse des coûts d'assurance liée à la recrudescence des sinistres climatiques.Le guide Michelin dévoile ses nouvelles étoiles, un enjeu économique important pour les restaurants distingués.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Starbucks, Coinbase, Stryker, Avis, Telus, Michelin & also about 50 other organizations are all part of the mess this week!

Chef Andre Natera sits down with Dallas chef Josh Sutcliff and food commentator Drew Stephenson to unpack the viral debate surrounding the Dallas dining scene.After Drew's Instagram post sparked widespread reactions among chefs and diners, the conversation expanded into a deeper look at restaurant success, Michelin expectations, and the economic realities of running restaurants in Texas.They discuss the polarizing response to Mamani, why tasting-menu-only restaurants often struggle in Texas, and the operational realities of Dallas restaurants, including large spaces, high rent, and limited kitchen infrastructure.The episode also examines how chefs balance creativity, identity, and profitability while navigating diner expectations, influencer culture, and the evolving fine-dining landscape.Restaurants discussed include Lucia, Sushi Cozy, Petra and the BeastDrew Stephenson on InstagramJosh Sutcliff on InstagramLINKS & RESOURCESSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Sponsored by RATIONAL USA → https://rationalusa.com

En el año 2015 se estrenaba una película que se titulaba "Burnt" (quemado) y que en España se llamó “Una buena receta”Era la historia de un chef, llamado Adam Jones (al que daba vida Bradley Cooper) un cocinero con estrellas Michelin que busca redimirse en Londres tras arruinar su carrera por sus excesos y su mal comportamiento con sus empleados.Pues René Redzepi, el multipremiado chef de Noma, considerado el mejor restaurante del mundo, ha dimitido por lo mismo. En su cuenta de Instagram ha colgado la conversación que tuvo con todo su personal al que reconoció arrebatos, ira e incluso alguna agresión física.Les ha dicho que una disculpa no es suficiente. Que está increíblemente orgulloso de ellos y que la misión del restaurante, situado en Copenhague, es seguir explorando ideas e instalarse en Los Ángeles, donde podrán demostrar todo lo que han estado trabajando.El mundo, también las cocinas más prestigiosas, parecen haberse convertido en un campo de ...

From soaring costs to the future of the great British pub, we're revisiting our conversation with Michelin-starred chef Tom Kerridge.Is the government doing enough to support the country's hospitality sector?In this episode, The Standard's Going Out editor David Ellis sits down with Michelin-starred chef, restaurateur and publican Tom Kerridge to discuss the realities of running a hospitality business today. From soaring business rates to rising costs and shrinking margins, Kerridge explains why pubs are under unprecedented pressure and what the government could do to help the sector survive – and even grow. Hosted on Acast. See acast.com/privacy for more information.

Dans cet épisode de CHEFS D'ENTREPRISE-S, on reçoit Clara Rohmer et Morgane Le Hir, co-fondatrices de Tout Day, un lieu parisien hybride qui brouille volontairement les frontières entre restaurant, épicerie et boutique de seconde main.Amies de longue date, elles imaginent ensemble un espace qui dépasse le simple cadre de la restauration. On peut y déjeuner, boire un verre, faire ses courses et même repartir avec un vêtement ou une pièce de vaisselle chinée avec soin. Leur ambition : créer un lieu de vie où tout ce qui est proposé est sourcé avec exigence et pensé dans le respect du vivant.L'épisode revient sur la naissance de cette aventure entrepreneuriale portée par une vision : proposer une manière de consommer plus consciente, tout en restant accessible. Clara et Morgane racontent comment elles ont construit leur projet grâce à des festivals et des pop-ups, leur complémentarité dans la gestion du lieu et l'importance qu'elles accordent à la transparence sur les filières. Un épisode sur l'amitié et l'entrepreneuriat qui vous donnera probablement l'envie d'y faire un tour ! Pour découvrir Tout Day, rendez-vous ici.Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Send a textWe're on location at one of our favorite events of the year, the Standard Deviant Brewing Pre-Superbowl Chili Cook-off! This is their 8th annual celebration of all things chili, and we have exclusive interviews with the chili makers and the final results! San Franciscans truly shine with creativity and talent, and this year was no different. We have everything from nuns to Toy Story, an ode to PBS and a first class Michelin star experience, cowboy recipes to dad's simple classic, a horrific zombie experience and a chili so unique it is simply not namable. We had so much fun, and to those who were there, thank you for your participation and we'll see you next year!Follow Standard Deviant Brewing on IGSupport the showThanks for listening and for your support! We couldn't have won Best of the Bay Best Podcast in 2022 , 2023 , and 2024 without you! -- Fight fascism. Shop small. Use cash. Fuck ice. -- Support Bitch Talk here! Subscribe to our channel on YouTube for behind the scenes footage! Rate and review us wherever you listen to podcasts! Visit our website! www.bitchtalkpodcast.com Follow us on Instagram, Threads, and Substack Listen every Monday at 7 am on BFF.FM

And saves room for a crumble! Louis Theroux is a BAFTA-winning documentarian, journalist, broadcaster and author, and not someone to let a pre-show lunch get in the way of a Dish feast. Over paloma cocktails, Nick and Angela enjoy an hour in the company of the legendary interviewer, who started making documentaries for the BBC in 1998.  He joins us to talk about his new Netflix film, Louis Theroux: Inside The Manosphere, where he journeys into the controversial world of websites, shows and influencers promoting ultra-masculinity and misogyny. Despite arriving on a full stomach, there was no spoiling Louis' meal. Angela served five spice & lemongrass short ribs, paired by the Waitrose wine experts with a glass of Penfolds Bin 28 Shiraz. There's dessert, too, in the shape of a rhubarb & pear crumble, a Chetna Makan recipe, which makes the most of seasonal ingredients.  Any pre-show nerves about interviewing Louis were quickly dispelled with one sip of paloma. We get to hear all about Louis' own cooking and baking skills, how he deals with fans who show their love in extraordinary ways, and the challenges of taking your children to a Michelin star restaurant. Plus, find out which of our Fast Food Quiz questions gets the much-coveted Louis Theroux seal of approval.  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the rhubarb & pear crumble was created for Waitrose by Chetna Makan A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

On today’s Closer Look, host Rose Scott Councilmember Byron Amos joined the program to discuss his opposition to a 15-acre property that’s meant to provide support and shelter to Atlanta’s unhoused community. Amos argues the site was intended to provide economic opportunity to the city’s westside. Then, Scott was in conversation with Chef Ron Hsu, owner of the Michelin star rated restaurant, Lazy Betty. Chef Hsu is out with a new cookbook, “Down South + East.” He shares the cultural experiences and flavors that inspired his restaurant and cookbook. Scott also speaks with Poet and author Dr. Joshua Bennett about his new book, “WE (The People of the United States).” As America approaches its 250th anniversary, Bennett explores themes of identity, creativity, and the ways African Americans have shaped every aspect of American life.See omnystudio.com/listener for privacy information.

Dans cette troisième et dernière partie, Justine Audoin parle d'équilibre. Celui qu'on cherche, qu'on perd, et qu'on apprend à construire.Elle revient d'abord sur les années d'hyperactivité qui ont suivi la détention. Une soif d'apprendre qui l'a amenée à enchaîner les ouvertures, cumuler les postes, travailler sans jours de repos. C'est une période fondatrice, épuisante et marquée par ses travers : l'addiction au travail, l'alcool après les services, la fragilité psychologique.Justine parle ensuite de ses apprentissages au Galopin, à Ajar, Gramme, mais aussi lors des résidences ou en consulting. Une carrière plurielle, difficile à résumer, construite par l'accumulation et la curiosité. Et petit à petit, la légitimité s'installe, gagnée à force de faire.Il y a aussi les Beaux Mets, ce restaurant marseillais qui emploie des détenus des Baumettes, où elle est intervenue parce que cela avait du sens. Un engagement qui fait écho à son propre passé carcéral qu'elle ne renie pas.La Corse, enfin, comme un tournant. Un retour au produit brut, au four à bois, au pain au levain. Un ralentissement nécessaire qui lui a donné envie de changer de rythme et de peut-être quitter Paris pour le Pays Basque.Une troisième partie sur une cheffe qui apprend enfin à ne pas se détruire pour avancer.Pour découvrir l'univers de Justine, passez découvrir Chez Clo !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

For anyone that grew up without a strong sense of connection to cooking or eating cultural foods, it can be daunting to get into the kitchen and make your own relationship with food. But for today's guest, Jamie Tracey, that lack of relationship was enough incentive to try an honest approach to building something that would last.   Jamie is a self-taught creator and Canadian cook that created Anti-Chef, a culinary experiment that plays out in real time on his YouTube series. It captures the good, bad, chaos, and triumph that comes with learning and loving to cook. With more than half a million subscribers, Anti-Chef follows Jamie as he dives headfirst into the hilarious, messy, and human side of trying something new. From Julia Child's most intimidating recipes to Michelin-level masterpieces and celebrity "cage matches," Jamie takes his audience along for the ride—mistakes, meltdowns, and all.  In today's conversation, Jamie discusses what food disconnects can look like, how he leveraged his film background and lack of cooking skills to create his heartfelt and entertaining YouTube series, the Canadian food culture and its impact on shaping how he thought about food and eating in the 90s, the process of self-taught cooking and its impact when you have an audience watching your highs and lows, and the lessons he's learned from cooking through Julia Child recipes for the show. Resources:  ANTI-CHEF on YouTube Instagram: @antichefjamie TikTok: @antichef

Kristina Munoz, Senior Vice President of Operations at Cogir Senior Living, shares the leadership principles that shape strong teams. Drawing on experience across Michelin-recognized hotels, airlines, and senior living, she explains why trust, transparency, and follow-through sit at the center of effective leadership. She shares how leaders build loyalty by showing up for their teams, recognizing success, and stepping in early when someone struggles instead of waiting for failure. Hospitality leaders will gain a clear perspective on earning trust, removing ego from leadership, and building teams that move forward together. A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

1:44 - Michelin guide rating wineries. 18:48 "Mad Lib" wine programs. Food & Wine Article - https://www.foodandwine.com/michelin-guide-grapes-ratings-wineries-11862198 Be sure to SUBSCRIBE and follow us on our social networks @mtgawines (YouTube, Instagram, The Book of Face and the Social Network Formerly Known as Twitter) MTGA Wines: www.mtgawines.com Blaire Payton Wines: www.blairepaytonwines.com

In this episode of the Make Your Message a Movement Podcast, host Tiffany Neuman gets vulnerable about a "hard lesson" she recently had to relearn during the launch of her new suite of offers, Brand OS Pro. Despite being a veteran brand strategist and messaging guru, Tiffany found herself falling into a common entrepreneurial trap: focusing on the "how" instead of the "why." Tiffany breaks down why most experts struggle to see their own "label from inside the bottle" and offers a powerful shift in perspective for anyone whose brand no longer matches the level of authority they've achieved.Tiffany shares the behind-the-scenes reflection following her recent beta launch. While the launch was successful, she felt a subtle misalignment and realized she had been marketing the mechanics of her new system—the speed, the AI integration, and the tools—rather than the profound transformation it provides. Using the analogy of a Michelin-star chef, she explains that while anyone can buy high-end cookware, the value lies in the orchestration and discernment of the chef, not the tools themselves. This episode is a call to action for coaches, authors, and speakers to stop "renovating the decor" of their brand and instead focus on structural alignment that reflects who they have become today.Key TakeawaysThe Tool vs. The Transformation: People don't buy the "kitchenware" (the process, the software, the hours); they buy the "meal" (the experience and the result). If you sell the tool, you invite comparison on price and features. If you sell the transformation, you invite a conversation about identity.The Identity Shift: High-level clients aren't looking for a faster website; they are looking for relief from the friction of outgrowing their current online presence. An investment in a brand is often an internal declaration that the business owner is ready for bigger stages and better opportunities.The "Cobbler's Kids" Syndrome: It is incredibly easy to drift from your own professional philosophy when you are too close to your own work. Objective perspective is necessary to see the gaps in your own positioning.Orchestration Over Outsourcing: In an age where AI (ChatGPT/Claude) can generate content in seconds, the real differentiator is integration. True authority comes from knowing which "flavors" belong together and having the discernment to create a coherent brand ecosystem.Structural vs. Cosmetic Changes: Many entrepreneurs try to fix a brand misalignment by changing a font or a headshot (the decor). However, if the underlying positioning is outdated, you will continue to over-explain and compensate in sales conversations because your brand isn't doing the heavy lifting for you.Mentioned Resources:Brand OS Pro: designed to help experts rebrand or launch in under 30 days with full messaging, visuals, and website integration.Private Brand Audit & Demo: For a limited time, Tiffany is offering one-on-one calls to review your current brand ecosystem, identify gaps, and explore how to close the gap between your expertise and your digital footprint.Next Week: Don't miss the next episode, where Tiffany dives into "The Authority Gap" that no one is talking about.Rate, Review, and Follow on Your Favorite Platform! If you loved this episode, leave us a review. And always make sure you're following the podcast so you never miss an episode. Follow now!

Fernando Alvim no Funchal a acompanhar os grandes prémios da cozinha.See omnystudio.com/listener for privacy information.

Dans cette deuxième partie, Justine Audoin raconte le basculement. Celui qui transforme une bonne élève en cheffe de cuisine.Tout commence par un drame : une soirée, une overdose et un mort. Justine se retrouve en garde à vue puis en détention provisoire à Fleury-Mérogis à l'âge de 25 ans. Ce qu'elle pensait être une erreur rapidement réglée dure deux ans.C'est en cellule que la cuisine devient une vocation. Dans 9m² avec une plaque à induction et un couteau à beurre, elle se met à cuisiner. Elle fait rentrer de la levure en contrebande, fabrique son propre levain, recopie des recettes dans des carnets. Les autres détenues lui passent même commande pour les anniversaires. Cuisiner, c'est contrôler ce qu'elle peut contrôler, quand tout le reste lui échappe.Justine sort de détention grâce à la cuisine. C'est un courrier envoyé, depuis sa cellule, à l'école de Thierry Marx pour être formée en cuisine qui lui permet d'obtenir un projet de sortie validé par la juge d'application des peines.S'enchaînent ensuite les premières expériences : Lucas Carton, le Saint James avec Julien Dumas dont l'empreinte reste profonde, Ferrandi en parallèle. Ce sont des semaines sans repos marquées par une soif d'apprendre.Une deuxième partie sur ce que la contrainte absolue de la détention peut déclencher dans une carrière professionnelle.Pour découvrir l'univers de Justine, passez découvrir Chez Clo !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Hello Listeners,Welcome back to Exploring the World with Da Potato Sisters! Here in this episode, we got to meet Mr.Bryan Jessop, a local wild mushroom and plant forager who prioritizes ethical foraging. He supplies to Michelin star restaurants like Lazy Bear. Check out his Instagram @morchellawildfoods! We got to record while looking at his garden and it was absolutely beautiful! If you are enjoying the podcast so far, follow our Instagram @dapotatosisters or email us at dapotatosisters@gmail.com.Happy March!Da Potato Sisters

Dans cette première partie, on remonte aux origines du parcours de Justine Audoin, cheffe aux projets multiples, qui vient de prendre la carte du restaurant Chez Clo à Paris.Elle raconte d'abord sa cuisine telle qu'elle la pense aujourd'hui : végétale, marine, construite comme un parfum, avec des notes de cœur, des notes de fond, du relief. Une cuisine du produit entier, du zéro déchet, des condiments qui font le relief de l'assiette. Mais aussi une cuisine qui sait s'adapter, au lieu, à l'équipe, à la clientèle, sans jamais se trahir.Pour comprendre d'où vient cette sensibilité, il faut remonter au Lot-et-Garonne. Une enfance dans le Sud-Ouest, un potager, un père qui va chercher ses produits chez le fromager et le boucher, une mère qui cuisine. La table comme rituel discret, et déjà, très tôt, l'envie de mettre la main à la pâte.Mais la cuisine ne s'impose pas comme évidence professionnelle. Justine est bonne élève, curieuse de tout, attirée par la médecine, le droit, l'art. Elle se retrouve en fac de droit à Bordeaux, cuisine pour ses amis, reçoit, sans jamais faire le lien avec un métier possible. Elle veut devenir commissaire-priseur, un compromis entre un métier valorisant et le côté créatif.Cette première partie pose les bases d'un parcours construit en dehors des voies tracées. Celle d'une femme qui aimait cuisiner depuis toujours, sans savoir encore qu'elle en fera son métier.Pour découvrir l'univers de Justine, passez découvrir Chez Clo !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

A masterclass in the nuts and bolts of running a world-class restaurant.In this episode, Dan sits down with one of Britain's most uncompromising chefs to talk about building a two-Michelin-star restaurant in the least glamorous location imaginable — a strange little oasis tucked under a Nottingham flyover, surrounded by graffiti, traffic, and the occasional burning car.But that's exactly the point.Sat explains why great restaurants aren't just about food — they're about theatre, emotion, risk, and creating something so memorable that people will travel across the world to experience it. From the philosophy behind Restaurant Sat Bains to the psychology of hospitality, the conversation dives into why authenticity beats polish, why imperfection can be powerful, and why chasing Michelin stars is often the least interesting part of running a restaurant.Along the way they explore Sat's unconventional ideas — like the now-famous “Sat's Gamble” wine lottery — the realities of attracting true travelling food lovers, and what it actually takes to build a restaurant that people obsess over.This is a conversation about vision, stubbornness, and why sometimes the best restaurants in the world are built in the most unlikely places.00:00 Gastronomic Narnia00:03:30 Why Every Detail Matters in Fine Dining00:07:00 The Secret Behind the Perfect Plated Dish00:10:00 Teaching Knowledge After 30 Years in Kitchens00:15:00 Building a Two-Star Restaurant Under a Flyover00:19:00 Food Should Reveal the Chef's Identity00:50:00 Why Freedom Beats Mentors in Creativity01:03:00 Lessons From Growing Up in a Shop01:07:30 Creativity Means Nothing Without Business01:17:00 The £50 Two-Michelin-Star Breakfast Idea01:42:00 Why Honesty Beats Perfect Social Media01:43:00 Sat's Gamble Wine Lottery Explained02:05:00 Turning Art Into Michelin-Star Dishes02:10:00 How Creative Ideas Become Real Plates  ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Dans cet épisode de CHEFS, on reçoit Denny Imbroisi.Avant les restaurants parisiens et le succès d'IDA, on remonte aux racines. Une enfance en Calabre dans une famille de restaurateurs, entre la salle, le bruit et la tension des services. Puis viennent la rupture familiale, la maladie de sa mère, le départ à 14 ans vers le nord de l'Italie. Dans cette période instable, un déclic : des tomates confites préparées seul et soudain la certitude soudaine d'avoir trouvé sa voie.Il raconte l'apprentissage à la dure, le travail sans compter pour mériter sa place, puis la France et Menton, auprès de Mauro Colagreco au Mirazur.Puis vient Paris, le saut vers l'inconnu pour poursuivre son rêve. Chez William Ledeuil, il découvre la rigueur absolue, l'organisation et la construction d'un restaurant pensé dans les moindres détails. En parallèle, l'aventure Top Chef le propulse sous les projecteurs et lui permet de rencontrer son meilleur ami Juan Arbelaez.Enfin, c'est le temps de l'émancipation. L'ouverture d'IDA, son succès immédiat puis le poids des responsabilités. Denny Imbroisi raconte l'importance de l'énergie collective et du soutien de sa femme Sylvia pour faire face à la pression. Un épisode qui retrace la trajectoire d'un enfant de salle devenu chef entrepreneur.Pour découvrir l'univers de Denny Imbroisi, commencez par IDA, rejoignez Epoca, faites un tour par Malro et terminez à Ischia ! Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

How does it feel to work for a leader who shows up late, unprepared, and scatterbrained? Most people won't say anything. But they feel it. In this episode of Restauranttopia, we unpack a leadership trait that rarely gets applause but deeply impacts culture, morale, and performance: Organization. Anthony calls it “invisible leadership.” And when it's missing? It becomes a tax on your team. Showing up late becomes contagious. Meetings without clarity waste time. Vague expectations create frustration. Your team compensates for your lack of structure. If you don't bring clarity, they bring confusion. No one thanks you for being organized. But they feel it when you're not. Clarity is kindness. Clear agendas. Clear expectations. Clear follow-ups. When structure is present, teams feel safe and steady. Anthony drops a powerful concept: Disorganization is a tax on your team. When employees constantly chase unclear direction, they burn energy solving problems that shouldn't exist. And that leads to: Frustration Eye rolls Quiet disengagement Eventually… turnover If your original message is fuzzy, the final message will be chaos. Disorganized leadership distorts communication before it even starts. Strong organization: Reduces micromanagement Reduces rework Reduces emotional volatility Great leaders are the eye of the hurricane. Whether it's: A slammed dinner service A Michelin review day A labor crisis Organization creates calm under pressure. Chaos at the top creates chaos everywhere. You can't hold people accountable to unclear expectations. Practical example discussed: Post-meeting recap emails Assigned action items Clear ownership Built-in follow-up systems Anthony shares his “Follow-Up Folder” system — a simple but powerful way to ensure nothing falls through the cracks. Because leadership isn't about remembering everything. It's about building systems so you don't have to. Being late and unprepared sends a message. Consistency builds trust. Organization reduces micromanagement. Clarity prevents resentment. Systems make you a better leader than memory ever will. Your team judges you by your structure. And maybe most importantly: Your people won't tell you you're disorganized. They'll just feel it. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kristina Munoz, Senior Vice President of Operations at Cogir Senior Living, shares how she's applying hospitality principles to an industry that might be a little unexpected. After nearly years running Michelin-recognized boutique hotel properties, she transitioned to build hospitality training programs for caregivers and partner with outside brands to offer concierge-level services without the overhead. If you've ever wondered where your hospitality skill set has the most untapped value, or what your operations could borrow from a sector built around multi-year guest relationships, this conversation will reframe how you think about both. A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Today's episode is really special: an eating, drinking, and coffee survey of the wonderful city of Copenhagen, the Danish capital that has for years been at the center of fine dining. While we're major fans of Noma and its influence on global dining is unparalleled, we are here to report that there is so much more going on in Copenhagen, and we find out why it's a northern European capital that punches well above its weight. First up, we have a really special conversation with Nick Curtin. Nick is the chef and cofounder of the Michelin-starred restaurant Alouette. Nick, an American, is not just an incredible chef but one who thinks well beyond the four walls of his restaurant. Next we go on a Copenhagen coffee tour with Klaus Thomsen, cofounder of pioneering coffee roaster Coffee Collective. We visit many of the city's most interesting cafés and find out why Copenhagen has long been an established leader in specialty coffee. After that, we speak with Søren Stig Stissing of architecture and spatial design firm BRIQ. We wanted to hear about one of the city's newly developed neighborhoods, Nordhavn, and how the iconic Danish design and urban planning sensibility plays out in real time. Finally we meet pastry chef and TV presenter Christel Hielscher for a conversation about fastelavnsboller, a traditional winter bun that Christel has dedicated her life to studying. She traveled the country to taste the country's best, and we hear about her journey. Throughout the episode, Clayton and Matt tell Aliza about all of their memorable eating and drinking experiences during the trip. Check out the Google Map to see all of the places we visit, and save for your own visit. Thank you Visit Denmark for supporting this episode. Learn more about your ad choices. Visit megaphone.fm/adchoices

Who decides which food stories get told? In Episode 188 of the Walk-In Talk Podcast, Host, Carl welcomes Dalia Colon, Executive Producer and Host of The Zest, the NPR-affiliated food podcast produced by WUSF on the University of South Florida campus. With more than 300 episodes produced, Dalia has helped shape how Florida's food culture is documented through public media. Her work blends journalism, food history, and storytelling, highlighting the chefs, farmers, traditions, and communities that define the state's culinary identity. In the studio kitchen, Chef Michael Collantes, Michelin-starred chef and owner of Soseki Modern Omakase, prepares two dishes while joining the conversation about the relationship between chefs and media. Collantes previously appeared as a guest on The Zest in 2023, making this episode a full-circle moment as the discussion moves from public radio to the Walk-In Talk studio. Together, the conversation explores editorial responsibility, the pace of modern food media, and the shared discipline between journalism and professional kitchens. Because food isn't just content. It's culture, craft, and the stories that shape the industry.   Be sure to follow our journey to the Ny Restaurant Show as we continue bridging the gap between Food Media in the Food Industry B2B space! We'll be at the Javits Center in NYC from 3/8 - 3/10 at booth 1653! Episode Takeaways Public media brings editorial discipline to food storytelling Platforms like NPR prioritize context, credibility, and cultural documentation over trends. Food journalism helps preserve culinary history Coverage can shape how communities and traditions are remembered. The relationship between chefs and media is evolving As visibility grows, chefs and storytellers must navigate responsibility and representation. Standards matter in both kitchens and journalism Whether producing a Michelin-level dish or a public media story, trust is built through consistency and discipline. Florida's food culture is deeper than headlines Regional voices, traditions, and history play a major role in shaping the state's culinary identity. Brand Partners Metro Foodservice Solutions Professional kitchen infrastructure trusted by chefs around the world. https://www.metro.com RAK Porcelain USA Precision-crafted professional tableware designed for high-performance kitchens. https://www.rakporcelain.com Citrus America Premium citrus products supporting chefs and foodservice professionals across the industry. https://www.citrusamerica.com Crab Island Seafood Chef-driven seafood products bringing Gulf Coast flavors to restaurants nationwide. https://crabislandseafood.com Testo North America Industry-leading food safety and measurement technology trusted in professional kitchens. https://www.testo.com/en-US Cause Partners The Burnt Chef Project Advancing mental health awareness and support within the hospitality industry. https://www.theburntchefproject.com Operation BBQ Relief Providing hot meals and disaster relief to communities in need across the United States. https://operationbbqrelief.org Sustainable Supperclub Community-driven dining events supporting food access and nonprofit initiatives. https://sustainablesupperclub.com Trade Show & Industry Event Partners Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open at the NAFEM Show https://www.usculinaryopen.com/about Creative Loafing Tampa Bay Food & Drink coverage and cultural journalism across the Tampa Bay region. https://www.cltampa.com About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and trade-facing impact. Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary-style storytelling, and live trade-show coverage across the United States. The platform serves chefs, operators, distributors, brands, and industry organizations by documenting the people and systems that shape the foodservice world. The Walk-In Talk Podcast consistently holds the #1 Food Podcast position on Apple Charts in the U.S. market, has reached millions of downloads, and was a finalist at the People's Choice Podcast Awards. Walk-In Talk Media has also been recognized for its storytelling at the Central Florida Film Festival and Folkestone Film Festival, with projects listed on IMDb. Walk-In Talk Media is the official podcast and media partner for the New York Restaurant Show, California Restaurant Show, Florida Restaurant Show, Pizza Tomorrow Summit, and the U.S. Culinary Open, and works alongside industry publications like Creative Loafing Tampa Bay to elevate chef voices and food culture. The platform also supports cause-driven organizations including The Burnt Chef Project and Operation BBQ Relief, reinforcing its commitment to the health and sustainability of the hospitality industry.

In today's episode, we're speaking with Emi Fukahori and Mathieu Theis, Co-founders of Swiss specialty coffee business MAME.Multiple-time Swiss competition winners, Emi and Mathieu founded MAME in Zurich in 2016, driven by a shared passion for coffee tasting, sensory analysis and competition craft, combined with Japanese precision. Today, they operate eight coffee shops across Zurich and Geneva and, one most recently, Tokyo.In this conversation, Emi and Mathieu share their guiding principles for tailoring every guest experience and creating memorable coffee moments. They also discuss how they've drawn inspiration from Michelin-starred chefs to scale high-quality and maintain a strong brand identity as they grow internationally.Credits music: "Lay on Grass" by Sam Stokes in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign 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

Yasmina Hayek is the Executive Head Chef at Em Sherif restaurants and cafés, and she is based in Beirut, Lebanon. She grew up in a family where food brought people together, told stories and upheld traditions. As a child, she loved visiting her mother Mireille's restaurants and that led her to studies at the Institut Paul Bocuse in France, before working in Michelin-starred kitchens, from Paris to Copenhagen. She later returned to Beirut to work at Em Sherif, which has grown from the original restaurant in Beirut to branches in Harrods London, Monaco, in Abu Dhabi and many other locations. In this podcast we will hear about the legacy of Lebanese dining Yasmina Hayek is spreading around the world. At the end of the podcast she will reveal his favourite restaurants in Beirut, Copenhagen and the rest of the world. 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.

Seth Cohen, cofounder of Sweetfin and one of QSR Uncut's original guests, returns to chat about the fast casual's evolution as it celebrates 10 years. But this is far more than just a party. The brand kicked off 2026 with a bold new culinary chapter developed in collaboration with two-Michelin-starred chef Daniel Patterson. Known for redefining California cuisine through pioneering restaurants including Coi, Alta, and Locol, Patterson is bringing world-class technique to Sweetfin's fresh, approachable style. What does this mean? Warm bowls. Elevated standards. And much more. We get into all of that, plus look back on the poke category's growth over the past decade and what's still to come.

En la 1457-a E_elsendo el la 05.03.2026 ĉe www.pola-retradio.org: • Antaŭ nia mikrofono gastas profesoro TIDA Syuntaro el la Universitato en Kioto, kiu en la ĵusaj tagoj partoprenas interlingvistikan konferencon en Poznano. Ni interparolas pri ĝi, pri lia interesiĝo kaj laboro rilate al la lingvoj de Papuo-Novgvineo, pri lia esperantista laboro kaj pri ekspozicio en la varsovia Nacia Biblioteko „Vojaĝo”, kiun ni komune vizitis. • En la aktualaĵoj – post la kalendarfoliaj retrorigardoj – ni informas pri la eksporto de polaj nutraĵproduktoj en 2025; pri la vizito de inspektoroj de Michelin vizitantaj polajn restoraciojn kaj hotelojn. • En la scienca rubriko ni informas pri la vininoj el la pola scienco, sekve de la esploroj pri „Egaleco en la scienco”. • Nian programinformon akompanas foto de Jerzy Dryja pri la vizitintaj la Nacian Bibliotekon profesoro TIDA Syuntaro, lia edzino Son Mi (fonetike), Jerzy Dryja kaj Barbara Pietrzak, kiujn tra la ekspozicio „Vojaĝo” gvidis Gabriela Skonieczna. • En unuopaj rubrikoj de nia paĝo eblas konsulti la paralele legeblajn kaj aŭdeblajn tekstojn el niaj elsendoj, kio estas tradicio de nia redakcio ekde 2003. La elsendo estas aŭdebla en Jutubo ĉe la adreso: https://www.youtube.com/results?q=pola+retradio&sp=CAI%253D Interalie pere de Jutubo, konforme al individua bezono, eblas rapidigi aŭ malrapidigi la parolritmon de la sondokumentoj; eblas transsalti al ajna serĉata fragmento de la elsendo.

After a corporate career rooted in fashion and media, Aplós Co-Founder and CEO David Fudge is now helping to move the non-alcoholic industry beyond simple imitation. In this conversation, we explore how Aplós is creating a sophisticated new flavor language using ingredients like yuzu, basil, and dandelion, designed to act as a lead in premium cocktails rather than a 1:1 alcohol proxy.We dive into topics like the strategic choice of using THC-free, broad-spectrum hemp in their first offering, to how the brand's serene, minimalist aesthetic serves as a much-needed antidote to modern, high-stress culture. David also shares a little about the Aplós roadmap for 2026 and his vision for a "bar of the future" that prioritizes intentional rituals over intoxication.Key Takeaways:The "Lead" Spirit: Why Aplós was built to perform like a primary spirit in complex mixology, developed alongside mixology legend Lynnette Marrero.Function Without the High: The decision to lean into broad-spectrum hemp (0% THC) for its stress-relieving properties while (thus far) avoiding the psychoactive effects of THC.Cracking the Balance: A look at the R&D behind their spirits versus their RTD (ready-to-drink) cans, and which one was harder to break the code on.2026 Growth: Scaling through "long-game" brand building and moving from DTC roots to a broader footprint in retail and Michelin-starred hospitality.Mentioned in this episode:Aplós We'd like to thank our sponsor, Go Brewing! Use code NATION15 to get 15% off your order on either their delicious N/A beer, or their THC brand, Easy Man.  We'd love your feedback!

This show is brought to you by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Wilde & Harte⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Razors.Use TAILORS20 for a discount at W&H. https://wildeandharte.co.uk/And Prop Store. You can check out the latest auction with James Bond lots here. https://bit.ly/bond_emlaus26Join us on ⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠ for as little as a pound week. You'll get all the show notes, a bonus episode once a week and early access to the free show when possible. https://www.patreon.com/c/ThereWillBeMoreBondYou can tip the show with ⁠⁠⁠⁠⁠⁠⁠Buy Me A Coffee⁠⁠⁠⁠⁠⁠⁠https://buymeacoffee.com/therewillbebondYou can sign up to ⁠⁠⁠⁠⁠⁠the Newsletter⁠⁠⁠⁠⁠⁠ for more Bond magic. https://fromtailorswithlove.co.uk/newsletterOn the show todayANYTHING BONDIAN ROB: Rob recalls a friend telling him he had lunch with Sean & Michelin in Marbella in the late ‘70sANYTHING BONDIAN PETE: I bumped into two girls at a dinner that both had names from Bond films.MINS 48 & 49 of OHMSSErnst Stavro Blofeld (Telly Savalas) attempts to legitimize his status by claiming the noble title of Count Balthazar de Bleuchamp. Bond is dispatched to Switzerland with a slightly funny voice to investigate. NEWSN/ALISTENER MAILFor listener mail : therewillbebond@gmail.comEpisode #119S2. EP#018

Two start-ups a couple of years apart became the inspiration for each other to get better and better and better. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from Mom-and-Pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Steven’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us. But we’re highlighting ads we’ve written and produced for our clients, so here’s one of those. [AirVantage Heating & Cooling Ad] Dave Young: Welcome back to the … Wait, what? Gosh, you told me the title, and I have some thoughts, and I forgot the name of the podcast there for a second. Welcome back to the Empire Builders Podcast. Stephen Semple: We’re doing two together here, Dave, Firestone and Goodyear. Dave Young: Stephen Semple’s over there. I’m Dave Young. And this morning we’re talking about Goodyear and Firestone, both? Stephen Semple: Yes, together. Dave Young: Because it’s kind of one thing now, right? Stephen Semple: No, they are separate. Dave Young: Was it? Stephen Semple: They’re separate. Dave Young: No, they’re separate. Stephen Semple: The story is so intertwined between the two of them. I couldn’t figure out a way to break it. But it’s almost kind of like when we did Hertz Avis, like they’re so interlinked. Dave Young: Yeah, yeah, yeah. Stephen Semple: Yeah. So we’re doing it as a single podcast, the two of them. Dave Young: All right. Where do we start? Stephen Semple: Well, what’s interesting is they were both started within two years of each other, both in Akron, Ohio. So Goodyear was founded on August 28th, 1898 in Akron, Ohio by Frank Seiberling. And today they’re the third-largest tire maker in the world with about 18 billion in sales. And Firestone was founded in August, two years later by Harvey Firestone in Akron, Ohio. And in 1988, Firestone was purchased by Bridgestone for $2.6 billion. Dave Young: That’s the one. That’s the one I was [inaudible 00:02:51] yeah. Stephen Semple: Yeah, and Bridgestone today is number two behind Michelin with Goodyear being number three. So both really, really big, really big companies. Dave Young: And in 18 when? Stephen Semple: So 1898 was Goodyear, and 1900 was Firestone. Dave Young: And this is before, this is before mass production of automobiles. Stephen Semple: Yes. Yes. Because if you go back to Episode 35 where we talk about Ford, 1908 is the Model T. So it’s pre-model T. Dave Young: Yeah. So which came first, the tire or the car? Stephen Semple: Well, because there were tires on carriages. Dave Young: No, that’s true. All right. Stephen Semple: And today Michelin is the largest in the world. So if you want to learn about Michelin, go back to Episode 27, because it’s also really interesting how Michelin grew their business. But so we’re dealing with Goodyear and Firestone. Dave Young: All right. So Goodyear- Stephen Semple: And if you think about it, you’re right. Most of the transportation at this time when these companies started were either horse-and-carriage or bicycles. That’s what basically people were using. And Harvey Firestone, he grew up on a farm and went to a business school and was a carriage salesman in Detroit. And at this time, the use of natural rubber is expanding due to vulcanization being created. Because before vulcanization, natural rubber was not very durable. It would crack and all these other things. And carriage wheels were basically a wood wheel with a metal rim around it, no give, a hard ride. Dave Young: Right. Yeah, yeah. I mean, even a rim made of rubber would be better than a rim made of steel. Stephen Semple: Right. So basically he’s a carriage salesman. What he realizes is that what we should do is we should put rubber, instead of steel around the wheel, and that would make a smoother ride. So he leaves Detroit, moves to Akron, Ohio, because Akron, Ohio at the time is the center of the rubber industry. Dave Young: Okay. Why is that? Stephen Semple: I think it had to do with just the fact there was a couple of companies that sprung up in the area. There was the resources in terms of water and a few things along that lines. Dave Young: And the rubber barons came in [inaudible 00:04:56]. Stephen Semple: But there was a lot of that that was happening with … Look, you see it in technology. A couple of companies happen and then … Dave Young: Yeah, there’s this- Stephen Semple: It attracts the talent, it attracts the people, it attracts the investment. Dave Young: There’s this synergy that happens. It was before the word existed. Stephen Semple: Yeah, basically. So he creates and starts selling a wagon wheel that has a solid rubber tire. And so he’s doing these solid tires, and he starts seeing the market shifting to a pneumatic tire. So a tire with a tube in it. Dave Young: With the air inside it. Yeah. Stephen Semple: And he’s also starting to see car sales increasing so he decides to do that. Because even though it’s a niche, he’s seeing it as growing, and he didn’t really get great traction on the wagon tire. But the first pneumatic auto tire is this thing called a Clincher. The tire is attached to the rim by these metal hooks, but these metal hooks can kind of become a bit of a problem. They can tear the tire, things along that lines. So he decides to make, Firestone decides to make a superior car tire, and he creates this new rim and tire system that’s basically better than the Clincher tire. But the problem, at this point, is the rim is part of the car. Basically, it’s hard to change all that. So who’s willing to- Dave Young: Every car has a different one and … Yeah. Stephen Semple: Right. So what he does is, is he approaches Henry Ford because he hears the Model T is coming out, and Firestone undercuts the Clincher to get a foothold in the industry. He says, “Look, I’m just going to come in with a really cheap price. That’s how I’m going to get into there.” And he gets an order for 2,000 units, $110,000 order, and he’s basically betting everything on the ability to deliver on this order. Okay? Dave Young: Wow. Okay. Stephen Semple: Now, enter Goodyear, a little bit of Goodyear history. So I mentioned Goodyear was founded by Frank Seiberling, and Frank had tried several businesses with no success, but he saw the rubber industry as an area for growth. Younger brother joins, and they need a name, and what the inventor of vulcanized rubber was Charles Goodyear. So they decided to call the tire company Goodyear after Charles Goodyear. Dave Young: Just associate yourself with that. Yeah. Stephen Semple: Yeah. Now- Dave Young: Did Charles, was he in on it, or did they just named it after? Stephen Semple: They just named it Goodyear. Dave Young: Okay. You can do that, huh? Stephen Semple: I guess. They were able to. Dave Young: All right. Stephen Semple: So they’re buried in debt, things aren’t going so great, but what they wanted to do is the big growth around this time was bicycles. So they create a vision to create a new type of tire for the bicycle, because it’s a huge craze at the turn of the century, turn of a couple of centuries ago. So there’s like 300 manufacturers of bicycles in the United States, including the Wright Brothers. Dave Young: Right. Yeah. Stephen Semple: But again, they were solid tires. And what these guys created was a pneumatic tire, what Goodyear has created was a pneumatic tire for bicycles because it’s way more comfortable than a solid tire, right? Dave Young: Way more comfortable. Yeah. Stephen Semple: Yeah. So they’re all in and this has to work, but here’s the problem. Bicycle sales stop because, essentially, everyone who wants one has one. So bicycle sales kind of collapsed. And so they’re struggling here, and what they decide to do is they look at the auto business, and they go, “Hey, the auto business is going over there, and we could create a better tire than a Clincher.” Dave Young: Yeah. [inaudible 00:08:24] Stephen Semple: Great. And so who do they decide to approach? They decide to approach Henry Ford because they hear about this Model T coming out. But Ford has already done a deal with Firestone, right? But Goodyear says, “We got an advantage. Here’s the problem. Their tire, the Goodyear tire, Clincher tires will also work on a Goodyear rim. Clincher tires will not work on a Firestone rim.” And here’s what Goodyear says to Ford, says, “You got a problem. Because if somebody needs a new tire, not everywhere had access to Firestone tires, but everybody has access to Clincher tires. So, therefore, our solution is better.” So basically, Ford cancels the deal with Firestone and goes with Goodyear. Dave Young: Oh, no. Stephen Semple: And basically says to Firestone, “I need you to make Clincher tires, which has almost no money in it for Firestone because they got to pay a licensing deal with Clincher. Isn’t it interesting in all of this, Clincher clearly didn’t innovate because we’ve never heard of Clincher before this moment? Dave Young: Oh, right. Yeah. I mean, terrible name, but- Stephen Semple: Clearly didn’t innovate. Dave Young: Right, didn’t figure out that we don’t need these metal things. Stephen Semple: Because they’re clearly the leader at the time, and we don’t hear them any longer. Dave Young: Yeah, yeah. So they had a lead in the market, but … Stephen Semple: So 1908 comes out, the Model T comes out. It’s Goodyear tires on the Model T, Episode 35, go back and learn about the Model T, and Goodyear takes out ads that Goodyear tire is better. By 1909, all GM cars are Goodyear tires. By 1910, Goodyear is doing like four million in sales, which is like 30 million today. Firestone is not done. Dave Young: Yeah. Stephen Semple: So back to Firestone, they see these Goodyear ads, and they figure we’ve got to get a competitive advantage over Goodyear. We’re going to go back to 1908, go back a couple years. The auto industry, tire industry is exploding. The streets are getting clogged with cars, lots of dust, no rules, chaos, and tires are completely smooth. There’s no tread. Dave Young: Okay. Yeah. That’s … Stephen Semple: And they’ve been all sorts of thing people are putting rivets in, metal, all this other stuff to try to create some sort of traction on these tires, right? Especially as the speed of the cars are getting faster. And what Firestone did, they did a lot of research to make traction. And what they discover is let’s do raised sections. Let’s put treads on the tire. Dave Young: Right. Okay. Well, I mean, there you go. Stephen Semple: Works way better. And what they decide to do, they call it the Firestone Non-skid- Dave Young: Stay tuned, and we’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off and, trust me, you haven’t missed a thing. Stephen Semple: And what they decide to do, they call it the Firestone Non-skid, and they put that as the pattern on the tread. So if you look down onto a muddy road, what you would read is Firestone Non-skid. Isn’t that awesome? Dave Young: That’s so smart. I love that. Stephen Semple: So basically the ad is on the ground. They sell- Dave Young: Yeah, because it’s written in the mud. It’s written in the snow. Stephen Semple: It’s written in the mud, written in the snow, written on the ground, right? So they sell like 40,000 units in the first year. And now Goodyear starts to feel the pressure from Firestone on the non-skid tire. So they’re like, okay, what are we going to do here? So what Goodyear comes out with is a diamond pattern because it actually has better grip than letters. And at the same time, it’s still unique because they’re the only ones that have a diamond pattern. And they market it as, and I thought this … You know how we always love this whole idea of attaching the familiar to the unfamiliar? They market it as the first all-weather tire. Dave Young: All weather. Yeah. Stephen Semple: Right? Goodyear then, who was ahead of Firestone with this tire, and at this time, all the tire manufacturers are targeting the manufacturers. They’re trying to get in with the manufacturers. Dave Young: Yeah, yeah. Stephen Semple: And it’s 1910. Firestone’s doing three million in sales compared to Goodyear’s four million. But what about consumers and replacement? What would make their lives better? This is the question Firestone starts to ask because it was really hard to change the tire at that time because early tires were attached to the rim, and the rims were permanently attached to the axle. So you couldn’t just remove the wheel and replace it with another wheel. What Firestone creates is a rim called a demountable rim. It’s this novel idea that you could just take the rim off. Dave Young: Wow. Okay. That’s great. Stephen Semple: And risk of tire failure was high. So guess what this created? The whole idea of a spare, and now anyone can change a tire- Dave Young: Nice, yeah. Stephen Semple: … because you’ve got an extra tire. You could just take the rim off, put the new rim on, and you’re all good to go. And this gets so popular that car companies are now creating ways to carry a spare, a rim and a pump, because now anyone can change tire by themselves. By the end of the decade, all Model Ts have a spare. And guess what? Imitators, including Goodyear, jump onto this idea. It’s 1916. Dave Young: Sure. Stephen Semple: Firestone’s selling $44 million. Goodyear is 100 million and now the largest company in the world. So Firestone is still trailing Goodyear. World War I happens. April 1917, this huge mobilization campaign happens. Goodyear and Firestone have to pivot to wartime production. Firestone’s doing rubber boots and all these other things. Goodyear has been pulled into this top secret plan. They’re going to create an aircraft called a blimp. Dave Young: The blimp? Ooh, okay. Stephen Semple: And you know what’s funny? I always wondered, why does Goodyear have a blimp? Because Goodyear was involved in the crating of the blimp. Isn’t that cool? Dave Young: Right. Yeah, that’s good to know. Stephen Semple: So they’re both making lots of money. The blimp is the Goodyear blimp. We now still see it at football games and all this other stuff, right? And Goodyear’s expanding like crazy because of the war effort, and November 11th, 1918, the war suddenly ends. The war ending in World War I hurt a lot of businesses like Indian motorcycles, Goodyear, because what a lot of people don’t realize, unless you look back into history, that the war ended really abruptly. So much so that even the Allies, if you go back and read the history about World War I, we’re unsure whether to accept the surrender of Germany. No battle in World War I happened on German soil. It all happened in France. And how World War I ended is Germany basically did this one final assault where they threw everything at it and was basically it didn’t work, and they surrendered. And everyone was like, “What do you mean the war’s over?” But the problem is Goodyear thought the war was going to continue for a while longer and had a lot of debt and had done lots of expansion and were in serious trouble. In 1921, Goodyear had 85 million in debt. And so they had to bring in somebody to help refinance the business and part of the refinancing included Frank and his brother being removed from running the business. So in May 13th, 1921, they both resigned, the businesses gone to others. Firestone, they still remain involved with the business. By the 1920s, cars are going faster, and Firestone does one more really big innovation. And that’s the balloon tire, which is a wider, bigger tire, flatter tire, lower pressure, smoother ride. Six months, they sell 25,000 tires a week, and that’s really the precursor to the modern tire. Dave Young: The radial-type tire. Stephen Semple: Yeah. Dave Young: Yeah. That’s really cool. Yeah, war does weird things. I mean, in addition to blowing things up. Stephen Semple: Yeah, it does weird things. But the thing is, when I looked at Firestone and Goodyear, to me, what was really interesting was there’s no way you could kind of talk about one without the other because it really is a story of innovation, innovation, innovation. Dave Young: It really is a case of your competition makes you better, right? Because it went back and forth with both of them. Stephen Semple: It did go back and forth with both of them. Dave Young: Right? And the one that lost out was Clinker because they thought they didn’t need to innovate. Stephen Semple: Right. Right. They were the one that’s been lost to history as these two … Because they had, they were the market leader, and then these two coming along out-innovating each other, totally, like I had never even heard of them as a tire company. Lost to history. Dave Young: Me, neither. Stephen Semple: Yeah. Clincher. Dave Young: Clincher. It sounds medical. It’s such a cool story. I have one experience with Goodyear to tell you about. Stephen Semple: Sure. Dave Young: Back 2020 or so. Gosh, has it been that long? Really has. 20 years ago or so, I was in the motor press guild, automotive journalist, and auto manufacturers and tire manufacturers would take journalists on these trips, these junkets. And I got to go on one for Goodyear. They flew us down to Dallas and then flew us out to San Angelo on Mark Cuban’s 757. San Angelo, Texas is where the Goodyear proving ground is. So they have one of these big 10-acre, five-acre lakes that’s only a quarter of an inch deep or half in it. They can control it. It’s just a giant bed of asphalt that they can control the depth of the water. So we got to drive … We probably compared Goodyear to Firestone tires. Stephen Semple: Probably. Dave Young: You drive this pickup on a slalom course on the water with the new Goodyear tire, and then drive it with the competitor’s tire. It’s like, oh boy, the difference. But it was a fun trip. I also got to drive that same day out on the Goodyear proving grounds. They had one of those mining haul trucks. Stephen Semple: Oh, wow. Yep. Dave Young: Right. The three-story tall mining haul truck, and I got to drive that thing. Stephen Semple: I was going to say, did you get to do a 180 on it? Did you get it to do a 360? Dave Young: No, they didn’t let us drive that out onto the wet track, but that was fun. I mean, there’s a big tire. I think at the time, that tire weighed 20,000 pounds and cost $20,000. That’s what I remember about it. Stephen Semple: And it’s interesting when you think about tires because tread pattern and rubber compound and things like that are all the things that really impact performance. And yet the world’s largest manufacturer of tires became famous with an ad where they put a baby in the tire along with the slogan, So Much Rides on Your Tires, right? Dave Young: Yeah, yeah. Stephen Semple: But coming back to one of the ones I love with the whole Firestone thing was putting the name in the tread pattern. I thought that was just … Dave Young: Yeah, I think it’s great. It’s really smart and innovative from an advertising point of view, but as Goodyear proved, easy to knock down. It’s like, well, obviously a proper tread pattern- Stephen Semple: Is better? Dave Young: … is better than the word Firestone for keeping your car on the road. But- Stephen Semple: But again, it was so interesting because Firestone then, or sorry, Goodyear then even recognized by the diamond pattern, they still became unique because they were the first one with the diamond pattern. So it was this very interesting back and forth between these two companies. Dave Young: They were like the cartoon, the sheepdog and the coyote. They’d clock in and fight all day, and then clock out. And I would guess that the Goodyear and the Firestone, there were probably people going back and forth between one company and the other. They probably had the top secret. We hate each other, but the investors, whole different story. Stephen Semple: Well, it was funny. There was one thing I read about where basically if you were in the Firestone offices or foundry or whatever, you were not allowed to say the word Goodyear. And when you were in the Goodyear one, you were not allowed to say the word Firestone. Like it would’ve really been a massive rivalry when you consider the two companies, like how remarkable is this that two companies found within two years of each other, like almost exactly two years of each other in the same city- Dave Young: And then live in the same city. Stephen Semple: … went on to become number two and number three in the tire business. The one that became number one- Dave Young: Kellogg’s and Post. Stephen Semple: … was across the pond in Europe, right? Completely separated from this battle. Dave Young: Yeah. Yeah. Well, thank you for this tiring story. Stephen Semple: You had to go there, didn’t you? Dave Young: Oh, gosh, I shouldn’t have done that, but I did. I did do it. I’m looking forward to the next episode of the Empire Builders Podcast, Stephen. Stephen Semple: All right. Dave Young: Thank you. Stephen Semple: Okay. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute Empire Building session, you can do it at empirebuildingprogram.com.

Get ready to be challenged, inspired, and equipped to define your own version of success!Welcome to another inspiring episode of Empowering Entrepreneurs! Today, hosts Glenn Harper and Julie Smith sit down with Mike Kelly, CFP, CPC, RLP—founder of Kelly Financial Planning, executive coach, and author of "Leaderfluence."Mike's journey is a testament to grit, curiosity, and principled leadership. Growing up as the eldest of four in a small South Carolina town, he witnessed firsthand the hustle and resourcefulness of his parents—a janitor father and a mother who was a seamstress and hairdresser. These early experiences shaped his values of discipline, generosity, and the importance of giving back.Through basketball, Mike earned his way to college and developed vital skills in teamwork and perseverance. His impressive corporate career, spanning roles at Michelin and Macy's, eventually led him to the realization that true success is defined by purpose, impact, and the freedom to serve others.After a pivotal moment in his early 30s, Mike shifted his focus from climbing the corporate ladder to aligning his work with his mission and passions.In this episode, Mike shares how his work as a financial planner and executive coach integrates his love for helping others lead themselves effectively, manage their finances wisely, and find clarity in their lives.He also opens up about the powerful role of accountability, the transition from corporate America to entrepreneurship, and the importance of giving back to the community.Whether you're an aspiring entrepreneur, seasoned business leader, or simply curious about personal growth, you'll find wisdom and actionable insights in Mike's story.Brought to you by Harper & Company CPAs PlusHere are 3 key takeaways entrepreneurs and leaders won't want to miss:Define Your Own Success: Mike reminds us that success isn't one-size-fits-all. He encourages everyone to reflect deeply and define what success means personally, rather than chasing society's “five Ps”—pleasure, prosperity, power, prestige, and position.Prioritize Personal Growth & Accountability: One of Mike's favorite quotes is, “Work harder on yourself than your job.” He stresses that humility and seeking honest feedback are critical for transformation, whether you're a leader or an aspiring entrepreneur.Building Community Makes All the Difference: From family, to mentors and coaches, Mike's journey shows that surrounding yourself with supportive relationships and accountability partners is essential—especially when making big leaps, like leaving corporate life to pursue your passion.Running a business doesn't have to run your life.Without a business partner who holds you accountable, it's easy to be so busy ‘doing' business that you don't have the right strategy to grow your business.Stop letting your business run you. At Harper & Co CPA Plus, we know that you want to be empowered to build the lifestyle you envision. In order to do that you need a clear path to follow for successOur clients enjoy a proactive partnership with us. Schedule a consultation with us today.Download our free guide - Entrepreneurial Success Formula: How to Avoid Managing Your Business From Your Bank Account.Glenn Harper, CPA, is the Owner and Managing Partner of Harper & Company CPAs Plus, a top 10 Managing Partner in the country (Accounting Today's 2022 MP Elite). His firm won the 2021 Luca Award for Firm of the Year. An entrepreneur and speaker, Glenn transformed his firm into an advisory-focused practice, doubling revenue and profit in two years. He teaches entrepreneurs to build financial and operational excellence, speaks nationwide to CPA firm owners about running their businesses like entrepreneurs, and consults with firms across the country. Glenn enjoys golfing, fishing, hiking, cooking, and spending time with his family.Julie Smith, MBA, is a serial entrepreneur in the public accounting space. She is the Founder of EmpowerCPA™, Founder of PureTax, LLC, COO for Harper & Company CPAs Plus, and Co-host of the Empowering Entrepreneurs podcast. Named CPA.com's 2021 Innovative Practitioner of Year, Julie led Harper & Company's transition to an advisory-focused firm, doubling revenue and profit in two years. She now empowers other CPA firm owners nationwide through consulting and speaking, teaching them how to run their businesses like entrepreneurs. Julie lives in Columbus, OH with her family and enjoys travel, coaching basketball, sporting events, and the occasional shopping spree.https://creativecommons.org/licenses/by-nd/4.0/Copyright 2026 Glenn HarperMentioned in this episode:Brought to you by Harper & Company CPAs PlusRunning a business takes vision, grit… and the right financial partner. At Harper & Company CPAs Plus, we don't just crunch numbers—we empower entrepreneurs. From proactive tax strategy and accounting to business advisory services, our team helps you keep more of what you earn and scale with confidence. Whether you're launching, growing, or preparing for exit, Harper & Company is in your corner with expert guidance built for business owners like you. Visit www.harpercpaplus.com to book a complimentary discovery call today - or call us at 614-456-7222. Brought to you by Harper & Company CPAs Plus

What does it take to build a Michelin-starred restaurant when you arrive in New York heartbroken and broke?In the latest episode of Books & Beyond, Tara sits down with Suvir Saran, the chef behind Devi; the first Indian restaurant in North America to receive a Michelin star, to talk about his memoir Tell My Mother I Like Boys.But this episode isn't just about food. From growing up in Delhi feeling “othered,” to becoming one of the world's first openly gay chefs, to being left on a New York sidewalk by his first love with Tiffany rings still in his pocket, Suvir speaks candidly about racism, heartbreak, illness, a 20-year relationship that shaped him, and the difficult decision to return to India at 53 and begin again.Tara and Suvir also unpack what it really took to make Indian cuisine “chic” in New York before it was trendy, why he chose not to villainise the people who hurt him, the story behind his 27-page acknowledgements (yes, 27!), and how the title came to be.This episode looks at the messy side of building a career and a life, the risks, the reinventions, and the moments that force you to grow up fast.If you've ever felt out of place or caught between two worlds, this episode will stay with you.‘Books and Beyond with Bound' is the podcast where Tara Khandelwal and Michelle D'costa uncover how their books reflect the realities of our lives and society today. Find out what drives India's finest authors: from personal experiences to jugaad research methods, insecurities to publishing journeys. Created by Bound, a storytelling company that helps you grow through stories. Follow us @boundindia on all social media platforms.

David Angelo is the Founder & Creative Chairman of David&Goliath, a Los Angeles-based advertising agency known for its challenger mindset and “Brave” philosophy. With a career spanning over three decades, Angelo has built award-winning work for major brands including KIA Motors, The Coca-Cola Company, Lexus, Michelin, Reebok and the National Football League (NFL), and has earned more than 500 industry honors, such as Cannes Lions International Festival of Creativity, The One Show Pencils and The Clios. He's an American Advertising Federation Hall of Achievement inductee and a respected voice in creative leadership. In 2016, Angelo also founded Today, I'm Brave, a global nonprofit focused on empowering youth through courage and purpose.

A Dublin school's aquaponics project has been such a success that it now supplies its produce to a Michelin-starred restaurant.Joining Seán to discuss is Simon O'Donnell, who looks after the Urban Farm Project at Belvedere College in Dublin's north inner city…Image: V-Farm

Send a textHis first vintage captivated top sommeliers in Paris and Michelin-starred restaurants — and never made it to the U.S. Now the second vintage has arrived, and North Berkeley Imports is ready to wow the country. It's not just Vouvray. It's old-vine, single-site Chenin Blanc grown on pure limestone (tuffeau) clay, flint soils, farmed with an almost obsessive focus on low yields and precision, then vinified to express tension. The youngest vines are over 50 years old, and the wines are already becoming some of the most sought-after Chenin Blancs in the Loire.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

聊中西文化，也聊很多东西！ 第八十二期，说了很久的再次去越南，终于在春节假期安排上啦！这一期看到和思考了很多和胡志明不一样的地方，比如当地的茶饮、米其林餐厅、韩国企业，甚至菲律宾品牌Jollibee和永和大王等等。不好意思又拖更了。   欢迎给我们来信： ttmiChinese@gmail.com Have online class with Candice, please email candicex2018@gmail.com YouTube: Candice X Chinese Mandarin Instagram: CandiceXMandarin2022 免费学习资料 Free study materials please visit Patreon: https://www.patreon.com/candicex PDF full script for episode 82: https://www.patreon.com/posts/082-my-holiday-152045810 Video with full subtitles for episode 82: https://youtu.be/hMTImijNrFM

Dans ce nouvel épisode de Toque Toque, nous partons à la rencontre d'Enrique Casarrubias, chef étoilé et biker au cœur tendre, passé des marchés de Toluca aux palaces des Champs-Elysées. À 20 ans, il quitte le Mexique, débarque à Paris sans parler un mot de français et décroche un stage au George V. Il se forme ensuite auprès des plus grands, dont Akrame Benallal, qui bouleverse sa vision de la cuisine. En 2018, il ouvre Oxte, son restaurant franco-mexicain, avec sa femme Montserrat. Un lieu intime, construit à force de sacrifices, de souvenirs, et d'audace. En 2021, il reçoit l'appel du Michelin. Et une étoile qui change tout.Une série audio proposée par Metro en collaboration avec Le Nouveau Bélier et produite par Lacmé production.Avec la voix de Philippe Maymat, écrit par Margaux Opinel, réalisé et mixé par Ben Macé sur une musique originale de Pablo Altar et supervisé par Audrey Largouët. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Amazon may be testing a major review change, with some shoppers seeing only 10 reviews unless they apply for more. Amazon clarifies its multiple account policy. Plus, it's Episode 500 of the AM/PM Podcast! We're back with another episode of the Weekly Buzz with Helium 10's VP of Education and Strategy, Bradley Sutton. Every week, we cover the latest breaking news in the Amazon, TikTok Shop, Walmart, and E-commerce space, talk about Helium 10's newest features, and provide a training tip for the week for serious sellers of any level. In this episode, we're switching things up with a fresh new look, and it's the perfect time because this is Episode 500 of the AM/PM Podcast! Join us for a quick trip down memory lane as we celebrate nearly 10 years of the AM/PM Podcast and keep Manny Coats' classic “How cool is that? Pretty cool, I think.” spirit alive. Amazon reviews might be acting weird again, and it could be more than just the usual “dog page” error some shoppers have seen for months. In this week's first story, Bradley shares a new test showing up on certain customer accounts where you can only view 10 reviews and then have to “apply” to see more, with Amazon promising an email response within five business days. If this expands, it could push more shoppers toward Rufus-style review summaries rather than reading reviews directly, and it could significantly impact how sellers and tools analyze review data. Especially after Amazon's crackdown that removed Helium 10's Review Insights. The good news: the Helium 10 team is working on a new, fully “Amazon-compliant” version that still provides high-quality review insights, and Bradley asks viewers to share in the comments if they're seeing the same review limits and whether they think it could roll out more widely. Amazon Seller Central: Account health tips for multiple selling accounts https://sellercentral.amazon.com/seller-news/articles/QVRWUERLSUtYMERFUiNHVVFVQ1RDRThCSlJXUUhK Helium 10 New Feature Alert! Check out the new upgraded Cerebro with new Sponsored Rank filters, so you can instantly spot keywords where multiple competitors are bidding top of search. It's a fast way to see which terms rivals are fighting for most, and what should be on your ad radar next. Amazon Seller Central: Upload Images now provides faster uploads and more flexibility https://sellercentral.amazon.com/seller-news/articles/QVRWUERLSUtYMERFUiNHTE5HMzJYWTlMRExVUUha Seamlessly reach relevant audiences with enhanced targeting capabilities from Amazon Ads https://advertising.amazon.com/en-us/resources/whats-new/amazon-ads-introduced-enhanced-targeting-capabilities/ Next week brings a free AI monthly workshop with expert Andrew Bell showcasing Helium 10's revamped Listing Builder, now an all-in-one “8-in-1” workflow that combines keyword research with AI optimization, including Rufus question targeting. Register here: http://h10.me/aim3226 If you're in New York City, you can also catch Bradley in person at the ASGTG conference in Brooklyn on Thursday, March 5. It's the 12th ASGTG event and his first time attending in eight years, so it's a rare chance to meet up, network with sellers, and hear from a lineup of strong speakers. And yes, it's famous for the food, apparently “Michelin-starred for an Amazon conference” levels, so come for the content and connections, and stay for the bites. Register here: http://h10.me/asgtg Thanks for tuning in! Check back next week for more buzzing updates and strategies to help you stay ahead in e-commerce. In episode 500 of the AM/PM Podcast and Weekly Buzz, Bradley talks about: 00:00 - Introduction 00:44 - Episode 500 of the AM/PM Podcast! 03:07 - Is Amazon Hiding Reviews From All Amazon Customers? 07:35 - Amazon Multiple Account Policy Clarification 10:45 - How To See What Keywords Competitors Are Advertising Top Of Search 13:06 - Amazon Seller Central Image Upload Update 14:27 - Faster Way to Search Amazon Brand Analytics 18:19 - Amazon Ads Display and Video AI Targeting 20:10 - Upcoming Webinar and New York Event Enjoy this episode? Want to be able to ask questions to Leo Sgovio live in a small group with other 7 and 8-figure Amazon sellers?  Join the Helium 10 Elite Mastermind and get quarterly workshops, monthly training, and networking calls with Leo at h10.me/elite Make sure to subscribe to the podcast on iTunes, Spotify, or wherever you listen to our podcast!  

Plongez dans la vie de Paul Bocuse, figure emblématique de la gastronomie française, depuis sa naissance en 1926 à Collonges-au-Mont-d'Or. Le 25 février 1975, Bocuse est décoré de la Légion d'honneur par le président Giscard d'Estaing, c'est une première pour un cuisinier français. C'est lors de cet événement qu'il crée la célèbre Soupe aux truffes VGE.Ce podcast explore son enfance, son apprentissage auprès de son père, puis chez des géants de la cuisine comme la Mère Brazier et Fernand Point, qui forgeront son savoir-faire et sa philosophie. Il apprend la rigueur et l'art du geste, tout en développant sa propre personnalité.Après le décès de son père, Paul Bocuse prend les rênes de l'Auberge du Pont. Malgré un échec initial au concours des Meilleurs Ouvriers de France, il persévère et triomphe en 1961. Il obtient sa deuxième étoile Michelin, puis la troisième en 1965, devenant le plus jeune chef triplement étoilé de France. Il rachète le nom commercial "Bocuse" et fait broder son nom sur sa veste, initiant une tendance chez les grands chefs.Henri Gault et Christian Millau le proclament "Pape de la nouvelle cuisine française" pour sa salade de haricots verts, symbole d'une cuisine plus diététique et esthétique. Paul Bocuse devient une figure médiatique, conquérant l'Amérique et le Japon. En 1987, il crée le Bocuse d'Or.Le podcast évoque également sa vie personnelle complexe. Paul Bocuse s'éteint le 20 janvier 2018 à Collonges, et 1500 chefs du monde entier lui rendent un dernier hommage. Plongez dans l'histoire des grands personnages et des évènements marquants qui ont façonné notre monde ! Avec enthousiasme et talent, Franck Ferrand vous révèle les coulisses de l'histoire avec un grand H, entre mystères, secrets et épisodes méconnus : un cadeau pour les amoureux du passé, de la préhistoire à l'histoire contemporaine.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Food is not content. It's memory. It's identity. It's standards. Leigh Wilson, Marketing Director of Creative Loafing in Tampa Bay, grew up in a small Cajun bayou town in South Louisiana where everything happened in the kitchen. The family hunted. They grew their own food. Decisions were made at the table. When you grow up ten minutes from the water, you understand that food is not a trend. It's survival. It's culture. It's truth. Now she helps shape how an entire region talks about restaurants, chefs, and hospitality. What gets covered. What gets promoted. What earns attention. In studio, Chef Michael Collantes, one Michelin star, brings a different level of accountability. Precision. Discipline. Standards that don't bend. When you cook at that level, hype doesn't matter. Execution does. This conversation pulls back the curtain on: • Cajun roots and kitchen culture • The responsibility of food media • The difference between hype and honesty • The turnover and volatility inside hospitality • What Tampa Bay is getting right • What needs to be better It also marks the beginning of a deeper collaboration between Creative Loafing and Walk-In Talk Media, aligning editorial reach with documentary-driven storytelling to elevate the people who truly move the industry forward. This isn't about influencers. It's about standards. It's about substance. Welcome to the conversation. Brand Partners RAK Porcelain USA – Professional tableware partner https://www.rakporcelain.com Metro Foodservice Solutions – Studio workflow and equipment partner https://www.metro.com Crab Island Seafood https://crabislandseafood.com Citrus America https://www.citrusamerica.com/ Testo North America https://www.testo.com Cause & Industry Impact Partners The Burnt Chef Project https://www.theburntchefproject.com/ Operation BBQ Relief https://operationbbqrelief.org/ Sustainable Supperclub https://sustainablesupper.org/ Operation Blessing https://www.ob.org/ Endometriosis Foundation of America https://www.endofound.org/ Official Trade Show & Culinary Competition Media Partnerships New York Restaurant Show – Official Media Partner https://www.newyorkrestaurantshow.com Florida Restaurant Show – Official Media Partner https://www.flrestaurantandlodgingshow.com California Restaurant Show – Official Media Partner https://www.californiarestaurantshow.com Pizza Tomorrow Summit – Official Media Partner https://www.pizzatomorrow.com US Culinary Open – Official Media Partner Held in partnership with The NAFEM Show https://www.usculinaryopen.com About Walk-In Talk Media Walk-In Talk Media is an industry-recognized food and hospitality media company focused on chef-driven storytelling and B2B industry insight. Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary storytelling, and live trade show coverage across the United States. The Walk-In Talk Podcast has reached millions of downloads, held the #1 spot in the U.S. Food Podcast category, was a finalist at the People's Choice Podcast Awards, and is officially recognized for its storytelling at the Central Florida Film event and the Folkestone Film Festival. Episodes and projects are also listed on IMDb, reinforcing Walk-In Talk Media's positioning as a broadcast-level media company. Walk-In Talk Media operates deeply within the professional hospitality ecosystem — connecting chefs, distributors, manufacturers, operators, and trade show networks. The platform highlights not just the plate, but the infrastructure that makes the plate possible. What sets Walk-In Talk Media apart is access and trust. Industry leaders come to the platform not to promote, but to speak candidly about sourcing, leadership, burnout, culture, distribution, innovation, and purpose. Through strategic brand partnerships, official trade show media relationships, and cause-driven storytelling, Walk-In Talk Media continues to elevate the voices shaping the future of food. Because the most powerful stories in food are still human ones.

From Michelin starred kitchens to Hong Kong's high rise tower blocks, via informal settlements in the Kenyan capital Nairobi. Ruth Alexander hears from people making the best out of the cramped and tiny spaces they're cooking in. Gina Lai shows her around the kitchen in her cramped Hong Kong high rise flat and Ruth visits chef Ryan Blackburn who has retained a Michelin star whilst cooking out of the tinest of professional kitchens in Northern England. Plus Leah and her daughter Janice explain how they cook family meals in an informal settlement in the Kenyan capital Nairobi and AJ Forget describes what it's like to give up a big kitchen for a new life on the road, living and cooking in a converted bus. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukProduced by Izzy Greenfield, Rumella Dasgupta and Lexy O'ConnorImage Description: Gina Lai is cooking in her tiny Hong Kong flat. (Credit Gina Lai/BBC)

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talk about one of the biggest bottlenecks in restaurant leadership. When your team constantly comes to you with problems but no solutions, you become the ceiling of your business. If everything runs through you, growth slows down fast.I break down what I call the 1-3-1 rule, a simple framework that trains your team to think critically instead of outsourcing decisions upward. When someone brings a problem, they also bring one clear issue, three possible solutions, and one recommendation. This shifts your culture from dependency to ownership.We also dig into how better communication and operational discipline create faster decision making and stronger leaders inside your restaurant. If you want a team that solves problems without waiting on you, this is where you start. TakeawaysDid the year actually pay you or just add stress?January sets the pattern for the year ahead.The 1-3-1 rule encourages independent problem-solving.Train your team to think critically about solutions.Empower staff to present problems with solutions.Effective communication reduces management burden.Operational efficiency is key to restaurant success.Utilize free resources for restaurant growth.Engage with the audience for feedback and questions.Building a sustainable restaurant requires strategic thinking.Chapters00:00 Introduction to Restaurant Challenges02:33 The 1-3-1 Rule for Problem Solving05:23 Empowering Your Team to Think IndependentlyIf 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.

Even flowers are confused by this unseasonably warm and dry winter. We talk with CSU horticulturalist Allison O'Connor about what to know about watering your plants given the current weather. Then, Michelin is expanding the restaurants it might honor across Colorado. We speak with Grand Junction chef Josh Niernberg about the impact it could have on business. Then, as IKEA plans to expand in Colorado, we explore its history and the origin of its name. And, we answer a Colorado Wonders question about the giant, problem-plagued LED sign that greets travelers at DIA. 

When you're feeling unsure and emotionally fragile, nothing says “self-care” like pulling over for a romantic evening with a freshly flattened deer. …said absolutely no one in the history of humanity—except this one unhinged whackjob.Cane even surprised himself when his stew turned out to be a Michelin-star experience...watch out Gordon RamseyAnd of course, Jim Cantore is back - gleefully frolicking through the thundersnow, loving life!PLUS MUCH MORE!

This week, Juliet and Jacoby share their thoughts on a fake tamale review, dive back into the food being served at the Olympics, and discuss the world's first AI companion cafe. For this week's Taste Test, Juliet is surprised with cake for her birthday. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bobby addressed a DM he got that was calling us out for sounding ungrateful when talking about the cruise. We address the show member who wants to speak out about getting their feelings hurt. Amy talked about a pizza restaurant that is trying to get to a Michelin star that leads us to talking about our favorite pizza chains. Bobby talked about how listeners were calling out Eddie for mooching off him and assuming they were doing something together.See omnystudio.com/listener for privacy information.