Podcasts about Michelin

Mike Kelly, a veteran of senior leadership roles at Michelin and Macy's, now coaches business owners and managers through his advisory, Right Path Enterprises. His mission: to help leaders guide their organizations more effectively by first learning to lead themselves. Unlike many experts, Mike believes that genuine influence begins with leading yourself. Investing in personal growth pays dividends at work, at home, and in the community, he says. Mike is the author of Leaderfluence: Secrets of Leadership Essential to Effectively Leading Yourself and Positively Influencing Others. Among the topics Mike discusses on this week's episode are when to trust the data over your own instinct, how to keep top talent without paying more than you can afford, and why you should encourage your employees to take risks at work. Mike also outlines seven priorities that will enable leaders to look back with confidence, knowing they stayed aligned with what matters most to them. His approach delivers a double benefit: leaders grow as individuals while becoming more effective and inspiring managers. Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: Mike Kelly,  Right Path EnterprisesPosted: September 15, 2025 Monday Morning Run Time: 48:378 Episode: 14.15 POPULAR EPISODES: Authors Ken Blanchard and Randy Conley Offer 52 Ways to Bolster Employee Satisfaction and Productivity The Enduring Ability of “The Power of Habit” and “Smarter Faster Better” to Improve Your Life Bestselling Author Joanne Lipman Shares Her Formula for Professional and Personal Reinvention

Diane Michelin is a Canadian watercolour artist whose work is deeply rooted in the spirit and subtleties of fly fishing. Born in Montreal, she now lives on Vancouver Island, British Columbia. Diane draws inspiration from the landscape, water, wildlife, flies, rods and reels, and the human moments that make up the fly-fishing experience. Over her career, she has built a global presence, with her work housed in private collections, fishing lodges, and museums around the world. In this episode of Anchored, Diane offers a personal glimpse into her life and artistic journey, sharing how rivers and reels became her canvas, and how she continues to capture the soul of angling through brush and watercolour. Looking to go deeper with your learning? Come see what we've been working on at AnchoredOutdoors.com. We've built a library of 30 in-depth, sequentially organized Masterclasses taught by past guests of this podcast — and we've watched over 1,000 members grow their confidence and skills on the water. Want to check it out for free? No money down, no strings attached. Just head to anchoredoutdoors.com/premium-insiders/ Anchored listeners can get 10% off their first order with Skwala by using the code “anchored10” at check out. See for yourself at skwalafishing.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The CEO of Mytheresa, Michael Kliger, on his plans for the newly formed Luxexperience. Then: restaurateur Simon Kim on being responsible for the only Korean steakhouse to earn a Michelin star. Plus: Welsh wine.See omnystudio.com/listener for privacy information.

In this episode of the Braun Performance & Rehab Podcast, Dan is joined by Athan Kollias to discuss 3D force plates and innovations in sports tech including AI & biomechanics.Athanase Kollias is the CEO of Kinvent, a Scale Up Cohort 7 company developing technology to help people in physical rehabilitation and athletes improve their movements and performance through precise measurements and real-time feedback. Raised in Thessaloniki, Greece, Athan grew up surrounded by biomechanics. He spent his childhood in his father Iraklis' lab, watching as his father—a biokinetics professor—built innovative equipment to overcome budget constraints. This hands-on exposure to movement science lit a spark in Athan early on, fueling a passion that would shape his future. A former athlete himself, Athan competed in rowing and rugby for over a decade, experiencing firsthand the frustrations of injury recovery. It was during these challenges that the idea for KINVENT began to form—a way to bridge the gap between biomechanics and accessible tools for therapists and coaches. His journey took him from Thessaloniki to Paris, where he earned a double degree in mechanical engineering, splitting his studies between his home university and the prestigious École Centrale. This experience not only honed his technical skills but also opened doors to the French industry. Athan's career began at Michelin in France, where he applied his biomechanics expertise to improve driver comfort in mining vehicles. Later, he worked in Cameroon, further broadening his technical and business experience in diverse environments.For more on Athan & Kinvent be sure to follow @kinvent_official & @athan_kollias*SEASON 6 of the Braun Performance & Rehab Podcast is brought to you by Isophit. For more on Isophit, please check out isophit.com and @isophit -BE SURE to use coupon code BraunPR25% to save 25% on your Isophit order!**Season 6 of the Braun Performance & Rehab Podcast is also brought to you by Firefly Recovery, the official recovery provider for Braun Performance & Rehab. For more on Firefly, please check out https://www.recoveryfirefly.com/ or email jake@recoveryfirefly.com***This episode is also powered by Dr. Ray Gorman, founder of Engage Movement. Learn how to boost your income without relying on sessions. Get a free training on the blended practice model by following @raygormandpt on Instagram. DM my name “Dan” to @raygormandpt on Instagram and receive your free breakdown on the model.Episode Affiliates:MoboBoard: BRAWNBODY10 saves 10% at checkout!AliRx: DBraunRx = 20% off at checkout! https://alirx.health/MedBridge: https://www.medbridgeeducation.com/brawn-body-training or Coupon Code "BRAWN" for 40% off your annual subscription!CTM Band: https://ctm.band/collections/ctm-band coupon code "BRAWN10" = 10% off!Ice shaker affiliate link: https://www.iceshaker.com?sca_ref=1520881.zOJLysQzKeMake sure you SHARE this episode with a friend who could benefit from the information we shared!Check out everything Dan is up to by clicking here: https://linktr.ee/braun_prLiked this episode? Leave a 5-star review on your favorite podcast platform

Today on The LA Food Podcast, Dave Beran—the award-winning chef behind Santa Monica's Pasjoli and the tasting-menu temple Seline—sits down for his most candid interview yet. We talk about stepping into roles before you feel ready, the line between an intense kitchen and a toxic one, fundraising and vision, and how he truly feels about Seline not earning a Michelin star in year one. We also rewind to his Chicago years with Grant Achatz at Alinea and Next, and dig into how those experiences shaped his approach to leadership, hospitality, and creativity in Los Angeles.Before that, part-time co-host Karen Palmer joins for recent eats in Ojai, what she's working on next (including a shockingly great pizzeria in a surprising location), and Chef's Kiss / Big Miss:Food & Wine's LA snub on its latest Best New Chefs listWhich LA spots made The New York Times 50 Best Restaurants in America (2025)The latest trend sweeping LA restaurants and how we actually feel about itIf you care about fine dining, honest kitchen culture, and where Los Angeles food is headed next, this one is for you.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Colorado's Michelin Era enters year three on Monday, with another fancy party for the local restaurant industry and some prestigious awards at stake. So who will the French tire company recognize this year? And will the big awards help buoy restaurant industry struggling with rising costs and increasingly discerning diners? Westword food editor Molly Martin is back with host Bree Davies and producer Paul Karolyi to dish on the cream of Denver's restaurant crop, with rumors, gossip, predictions, and speculation about the upcoming Michelin Guide to Colorado, 2025 edition. Paul mentioned this great New York Times article about Michelin's arrival in Colorado from 2023. For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm What do you think about the Michelin Guide? Do you think they are recognizing the right spots? Who do you think deserves a star this year? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 Learn more about the sponsors of this September 11th episode: Huel - Use code DENVER for 15% off Children's Hospital Colorado Rocky Mountain PBS- The Drop Wise Window Nation Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

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 dive into the critical aspects of restaurant marketing, the value of hiring top talent, and how to build a high-performance culture inside a restaurant. I break down why clear roles and defined outcomes are essential, how to financially justify investing in A players, and the role leadership plays in shaping team performance. I also share practical insights for restaurateurs who want to strengthen their operations and elevate their team dynamics. Takeaways:Most restaurant marketing fails because it's built on guesswork.I've never seen an underperformer turn into an all-star.Early stage restaurants win by acquiring A players.We need to get clear and define roles around outcomes.Rescuing underperforming employees has hidden costs.A players are cheaper than B players in the long run.Your culture is what you tolerate, not what you preach.Every time you keep a C player, you teach A players that excellence is optional.Run the rehire test on your bottom 10%.Give your leaders a number to focus on and improve.Chapters00:00 Introduction to Restaurant Marketing Challenges01:45 The Importance of Hiring A Players04:39 Defining Roles and Outcomes in Restaurant Leadership07:31 Creating a High-Performance CultureIf 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.

Our guests are Yusuke Fukuzaki and Ryo Yamazaki, co-owners of SSAW www.ssawbrooklyn.com/ in Brooklyn, New York. The duo opened SSAW in November 2024 to serve “a refined ‘New Japanese' dining experience, where traditional craftsmanship meets contemporary innovation,” according to its website. Yusuke has worked at top restaurants in Japan, including the three-Michelin-starred Kagurazaka ISHIKAWA and KOHAKU. Along with Ryo's Japanese-style Omotenashi hospitality, the eight-seat charming space has become a quintessential Japanese restaurant where you get the sense of belonging to a special community like in the popular Japanese drama series Midnight Diner. In this episode, we will discuss why Yusuke left a successful chef career in Japan and moved to the U.S., how he balances authenticity and creativity on his dishes, how Ryo manages to realize the Japanese-style hospitality at SSAW, the restaurant's unique sake list and the principle behind it and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If food is your favorite travel companion, Chicago may be your ultimate destination in the U.S. Beyond its iconic hot dogs and deep-dish pizza, the Windy City is bursting with flavors that tell stories of immigrant traditions, culinary innovation, and neighborhood pride. Every corner offers something delicious, whether you're savoring a Michelin-starred tasting menu, lining up for a beloved Italian beef sandwich, or uncovering lesser-known haunts.Today, host Angie Orth is back with Chicago insider and veteran travel journalist Kit Bernardi on the rooftop of the Virgin Hotel. She shares her top must-try food and drink experiences, from classic dishes that built Chicago's reputation to unexpected neighborhood treasures. Kit maps out a flavorful itinerary across the city's most vibrant neighborhoods. You'll hear about iconic bites like Italian beef, deep-dish pizza, and the famed Vienna hot dog. You'll learn where to book for an elevated night out at award-winning spots, including a Michelin-starred brewery. You'll also hear how to “set-jet” with a food tour that hits filming locations and beloved bakeries featured in the hit show The Bear.What You'll Learn:01:13 The Chicago staples you have to try first02:45 Michelin-starred spots and hidden cocktail bars04:10 Where to “set-jet” The Bear06:05 The neighborhoods that give Chicago its flavor08:12 Blending tradition with constant reinventionConnect with Kit Bernardi:Website: https://kittravels.com/Instagram: https://www.instagram.com/kitbernardi/CTA: What's your favorite Chicago foodie find? Tell us about it in the comments!Connect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

Few pubs capture the soul of London like The Marksman in Hackney, the first pub ever to win Michelin's coveted Pub of the Year. In this episode of The Go-To Food Podcast, hosts Ben and his team sit down with Tom Harris and Jon Rotheram, the duo behind the pub and its sister restaurant, Lahden, to mark a milestone worth raising a pint to: ten years at the helm. What started as a battered old boozer has become a London institution, seamlessly blending the warmth of a classic pub with the ambition of a dining room that redefined “pub food.”Harris and Rotheram reflect on the long journey from St. John—where they cut their teeth alongside Fergus Henderson—to transforming The Marksman into a space that honors pub tradition without ever losing its soul. Listeners will hear the hilarious story of the pub's “ghost beer” (Fosters hidden behind the bar for the die-hard locals), the painstaking effort to keep the old regulars happy, and how their menu evolved into a roll call of modern classics—pressed pig's head, sardine buns, and the now-legendary brown butter tart.The conversation also digs into the hard realities of running restaurants today. From weathering the pandemic to adapting with steak nights and daily specials, Harris and Rotheram reveal how they've had to stay nimble without compromising quality. Their reflections on St. John's unique kitchen culture—calm, familial, and entirely unlike the macho fine-dining stereotype—shine a light on why so many great chefs have emerged from that school of thought. It's a reminder that longevity in hospitality depends not just on food, but on people, care, and culture.Finally, the duo share glimpses of what's next: a new pub on the horizon, a celebratory cookbook, and a continuing mission to prove that pubs can be both egalitarian and exceptional. With candid stories—like falling into a canal after one too many post-service drinks—and insights into London's evolving dining scene, this episode is as comforting, surprising, and deeply satisfying as the perfect Marksman pie.----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Jonny Lake and Isa Bal, co-founders and masterminds behind the two Michelin-starred Trivet in London, discuss their latest venture. Plus: Simon Kim chats about shaking up the traditional American steakhouse with the acclaimed Cote. See omnystudio.com/listener for privacy information.

This week, we're diving into the sunny vibes of Vigo, Spain, where our guest, Daniel Louis Loboto, is living it up under a digital nomad visa. He's all about redefining community after coming out later in life, and he's got some fantastic insights on why Spain is the place to be for retirement. From the affordable cost of living to the lush, green landscapes, Daniel spills the tea on what makes Vigo so special. We'll chat about everything from the local food scene to the LGBTQ+ community, and how easy it is to get around without a car. So grab your favorite drink, kick back, and let's explore why Vigo might just be your next retirement hotspot!> Stepping off the plane and into the vibrant world of Vigo, Spain, our guest Daniel Louis Loboto shares the thrilling tale of his journey from Denver to this picturesque port city. At 62, Daniel's life took a bold turn when he came out later in life, transitioning from a traditional family life to one filled with adventure and self-discovery. With a rich background in Spanish heritage, he made the leap across the Atlantic, seeking a community that resonates with his identity. The conversation dives deep into the factors that drew Daniel to Vigo—its affordable cost of living, welcoming LGBTQ+ community, and the allure of a vibrant culture. We learn about the stunning climate boasting mild summers and manageable winters, making it an ideal retirement locale. Daniel is not just living in Spain; he's thriving in a unique cultural tapestry that weaves together his roots and his newfound freedom. Join us as we uncover what it means to redefine home and community, and how life in Vigo fosters a sense of belonging and joy.> As we cozy up with Daniel, we explore the ins and outs of living in Vigo, focusing on the economics, culture, and the undeniable charm of the city. With his digital nomad visa in hand, Daniel discusses the financial advantages of retiring in Spain compared to the U.S. He shares how his retirement income stretches further here, allowing for a lifestyle filled with tapas, local wines, and the kind of leisurely afternoons that make life sweeter. Listeners will learn about the affordability of housing, utilities, and healthcare, painting a clear picture of financial freedom in this coastal gem. The conversation covers everything from the lush, green landscapes of Galicia to the vibrant street life, making it clear that Vigo isn't just a place to retire; it's a place to live life to the fullest. With a dash of humor and a lot of heart, Daniel's stories will have you daydreaming about your own retirement in this enchanting corner of Spain.> In the final segment, we get into the nitty-gritty of community—specifically, the LGBTQ+ scene in Vigo. Daniel describes a welcoming atmosphere where diversity flourishes, even if there aren't specific gay bars or organizations. The relaxed vibe of the city allows for a blend of cultures, where same-sex couples hold hands freely in the streets, and everyone feels at home. He shares his experiences of meeting other LGBTQ+ folks and emphasizes the importance of establishing a social network upon arriving. From local festivals celebrating Galician culture to the delicious culinary scene featuring Michelin-starred restaurants, it's clear that Vigo offers a rich, fulfilling life. Daniel's insights and experiences are not just informative; they're an invitation to step out of your comfort zone and consider the beautiful possibilities that await in retirement. So grab your café con leche, sit back, and let's dive into the wonders of life in Vigo!Takeaways: Vigo, Spain is a hidden gem for LGBTQ+ retirees, offering a vibrant community and low cost of living. The climate in Vigo is mild, with summers in the 70s and winters rarely freezing, perfect for outdoor lovers. Living in Vigo means enjoying fresh seafood, local cuisine, and a rich cultural scene with festivals and art....

What does it take to challenge centuries of tradition and shift an entire culture's relationship with alcohol? In this episode, I sit down with Moa Gürbüzer, a former social worker and family therapist who saw firsthand how alcohol harms families and communities. Rather than staying in the therapy room, Moa decided to tackle the issue at its roots: our cultural norms and rituals around drinking.At the age of 55, she founded Oddbird, a Swedish winery dedicated to producing world-class, non-alcoholic wines. Partnering with leading oenologists and more than 100 vineyards, Moa has turned skepticism into admiration—her wines are now served in Michelin-starred restaurants, featured at the Nobel Prize after-party, and even gifted to Porsche owners in Sweden.Moa shares her journey from being dismissed as an “outsider” to building a respected brand that blends craftsmanship, science, and social purpose. We talk about why shame is at the core of drinking culture, how women supporting women can accelerate change, and why failure should be celebrated as part of the entrepreneurial process.This is a conversation about innovation, resilience, and rewriting the rules—not only for the wine industry, but for how we celebrate, connect, and care for one another.This season of our podcast is brought to you by TD Canada Women in Enterprise. TD is proud to support women entrepreneurs and help them achieve success and growth through its program of educational workshops, financing and mentorship opportunities! Please find out how you can benefit from their support! Visit: TBIF: thebrandisfemale.com // TD Women in Enterprise: td.com/ca/en/business-banking/small-business/women-in-business // Follow us on Instagram: instagram.com/thebrandisfemale

This week, we're diving into the sunny vibes of Vigo, Spain, where our guest, Daniel Louis Loboto, is living it up under a digital nomad visa. He's all about redefining community after coming out later in life, and he's got some fantastic insights on why Spain is the place to be for retirement. From the affordable cost of living to the lush, green landscapes, Daniel spills the tea on what makes Vigo so special. We'll chat about everything from the local food scene to the LGBTQ+ community, and how easy it is to get around without a car. So grab your favorite drink, kick back, and let's explore why Vigo might just be your next retirement hotspot!> Stepping off the plane and into the vibrant world of Vigo, Spain, our guest Daniel Louis Loboto shares the thrilling tale of his journey from Denver to this picturesque port city. At 62, Daniel's life took a bold turn when he came out later in life, transitioning from a traditional family life to one filled with adventure and self-discovery. With a rich background in Spanish heritage, he made the leap across the Atlantic, seeking a community that resonates with his identity. The conversation dives deep into the factors that drew Daniel to Vigo—its affordable cost of living, welcoming LGBTQ+ community, and the allure of a vibrant culture. We learn about the stunning climate boasting mild summers and manageable winters, making it an ideal retirement locale. Daniel is not just living in Spain; he's thriving in a unique cultural tapestry that weaves together his roots and his newfound freedom. Join us as we uncover what it means to redefine home and community, and how life in Vigo fosters a sense of belonging and joy.> As we cozy up with Daniel, we explore the ins and outs of living in Vigo, focusing on the economics, culture, and the undeniable charm of the city. With his digital nomad visa in hand, Daniel discusses the financial advantages of retiring in Spain compared to the U.S. He shares how his retirement income stretches further here, allowing for a lifestyle filled with tapas, local wines, and the kind of leisurely afternoons that make life sweeter. Listeners will learn about the affordability of housing, utilities, and healthcare, painting a clear picture of financial freedom in this coastal gem. The conversation covers everything from the lush, green landscapes of Galicia to the vibrant street life, making it clear that Vigo isn't just a place to retire; it's a place to live life to the fullest. With a dash of humor and a lot of heart, Daniel's stories will have you daydreaming about your own retirement in this enchanting corner of Spain.> In the final segment, we get into the nitty-gritty of community—specifically, the LGBTQ+ scene in Vigo. Daniel describes a welcoming atmosphere where diversity flourishes, even if there aren't specific gay bars or organizations. The relaxed vibe of the city allows for a blend of cultures, where same-sex couples hold hands freely in the streets, and everyone feels at home. He shares his experiences of meeting other LGBTQ+ folks and emphasizes the importance of establishing a social network upon arriving. From local festivals celebrating Galician culture to the delicious culinary scene featuring Michelin-starred restaurants, it's clear that Vigo offers a rich, fulfilling life. Daniel's insights and experiences are not just informative; they're an invitation to step out of your comfort zone and consider the beautiful possibilities that await in retirement. So grab your café con leche, sit back, and let's dive into the wonders of life in Vigo!Takeaways: Vigo, Spain is a hidden gem for LGBTQ+ retirees, offering a vibrant community and low cost of living. The climate in Vigo is mild, with summers in the 70s and winters rarely freezing, perfect for outdoor lovers. Living in Vigo means enjoying fresh seafood, local cuisine, and a rich cultural scene with festivals and art....

Chris Smith is the co-founder and co-owner of Sonoma Pizza Co., an artisan pizzeria in Forestville, California, which he launched in 2022 with his wife, Eda Atasoy. After three decades in San Francisco's nightlife and hospitality world… running spots like The Pawn Shop, Monarch, The Great Northern, and even the record label Om Records… Chris shifted his focus from nightlife to culinary craft.He trained with renowned pizzaiolo Tony Gemignani and, together with executive chef Carl Shelton, developed a signature dough rooted in Michelin-level technique. Sonoma Pizza Co. is known for its naturally leavened sourdough crust, cold-fermented for 72 hours, and made with organic, locally sourced ingredients.In just two years, the restaurant has been named one of Yelp Elite's "Top 50 places to eat in the Bay Area" and was voted "Best Pizza in Sonoma County" by Visit Sonoma.Subscribe on Apple Podcast , Spotify or YouTube.Let's connect!Subscribe to my newsletter: Time To Live: Thriving in Business and BeyondWebsite: https://www.annemcginty.com/LinkedIn: https://www.linkedin.com/in/annemcgintyInstagram: https://www.instagram.com/annemcgintyhost

In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America.We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he's bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners.From tamarind-glazed pork belly to street food-inspired desserts, you'll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha's most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage. What you'll learn from Chef Bhavin Chhatwani The Origins➤ Childhood food memories from Udaipur, Rajasthan➤ His first cooking experiment at age 6 (3:17)➤ Family influences and early fascination with street food and restaurants (4:30)Culinary Education & Regional Immersion➤ Four years of culinary school in India (5:15)➤ Selection to the elite Taj Group Management Training Program (5:45)➤ Working in Lucknow, Delhi, Bangalore, Chennai, and Hyderabad (7:00–9:30)➤ How cuisine shifts dramatically every 50 miles in India (8:30)➤ Why chefs must work in different regions to understand true Indian cuisine (7:30)Philosophy of Cooking & Evolution of Authenticity➤ His take on "authentic vs. modern" Indian cuisine (11:30)➤ Cooking with memory, instinct, and precise technique (17:55)➤ The story behind Tamasha's name and vision—“a grand performance on the palate” (12:56)Signature Dishes & Innovation➤ The three-day process behind his pork belly using French techniques (21:23)➤ Street food tributes like Dahi Bhalla and Pani Puri (21:50, 32:05)➤ North Carolina ingredients reimagined: collard greens, purple sweet potatoes (23:30)➤ Sweet potato & cardamom gelato, butter chicken elevated (24:30, 27:30)➤ The challenge of convincing Indian and American diners that Indian food belongs in fine dining (25:09)Hospitality, Culture & Leadership➤ How he builds a joyful, respectful kitchen culture (27:45)➤ Offering staff meaningful work-life balance—including month-long breaks (28:10)➤ Creating guest experiences that feel like personal celebrations (18:30)Personal Favorites & Advice➤ Favorite guilty pleasure foods: chicken kathi rolls & biryani with fried chicken (29:46)➤ The one ingredient he can't live without (30:33)➤ Advice for young chefs: balancing hard work with smart work (33:08)➤ The biggest misconception about Indian food in America (35:00) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

Its that time of year again, the Michelin Guide Gala is next week & who will be starry eyed and who will be garnering all the accolades... we break down our guesses & grips on the episode.Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Hello and welcome to the final episode of season 18. 18!!!! My guest today is the cook, Thomasina Miers. Despite being taught to cook as a child, Tommi didn't really embrace her love of food until her late 20s when a trip to Mexico inspired a love of Mexican food that was to change her life. In 2005, she became the first person ever to win Masterchef and two years later she co-founded the successful Mexican restaurant chain Wahaca. Tommi has also cheffed in Michelin star kitchens, set up Chefs in Schools and also works with the soil association. She was awarded an OBE in 2019 for her services to the food industry.  She has also written nine cookbooks, the latest of which is Mexican Table which celebrates the flavour, culture and ingredients of the country she loves and has been visiting for over 30 years.  Tommi and I talked feeling a failure in your twenties, being diagnosed with ADHD in your 40s, finding herself through cooking, how she learnt to stop using work to self medicate, recovering from the perimenopause crash, how a midlife family flit to Mexico rebuilt her and why she hopes she'll still be in hot pants at 80. CW alcoholism mental health and passing reference to suicide  * You can buy all the books mentioned in this podcast at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Shift bookshop on Bookshop.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, including Mexican Table by Thomasina Miers as well as the book that inspired this podcast, The Shift: how I lost and found myself after 40 - and you can too, by me. * If you enjoyed this episode and you fancy buying me a coffee, pop over to my page on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠buymeacoffee.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. • And if you'd like to support the work that goes into making this podcast and get a weekly newsletter plus loads more content including exclusive transcripts of the podcast, why not join The Shift community, come and have a look around at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theshiftwithsambaker.substack.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • The Shift (on life after 40) with Sam Baker is created and hosted by Sam Baker and edited by Juliette Nicholls at Pineapple Production. If you enjoyed this podcast, please rate/ review/ follow as it really does help other people find us. And let me know what you think on Bluesky @theothersambaker.bsky.social or instagram @theothersambaker or message me on substack The Shift with Sam Baker. Learn more about your ad choices. Visit megaphone.fm/adchoices

New York City has endless cuisine options, but possibly the strongest represented category is Italian restaurants. In this episode, we'll cover the 10 best Italian restaurants in NYC, at least according to us.

In a bumper episode, the legend that is Raymond Blanc joins Olivia Potts and Lara Prendergast. The self-taught chef heads up the double Michelin-starred Le Manoir aux Quat' Saisons, has trained chefs from Heston Blumenthal to Marco Pierre White, and received an honorary OBE in 2008. His new book Simply Raymond Kitchen Garden is out now.The chef tells Liv and Lara about his earliest memories of food – from eating worms to easter eggs, how his love of food is connected to the garden and why he owes his existence to General de Gaulle. He explains how he ended up becoming 'exiled' to Great Britain, how he fell in love with Le Manoir and why he would have to choose an English chef to cook his dream meal. Plus: Lara's daughter makes a guest appearance.Produced by Patrick Gibbons.Become a Spectator subscriber today to access this podcast without adverts. Go to spectator.co.uk/adfree to find out more.For more Spectator podcasts, go to spectator.co.uk/podcasts. Contact us: podcast@spectator.co.uk Hosted on Acast. See acast.com/privacy for more information.

Why do some people rise effortlessly while others go unnoticed? Toby E. Stuart, Leo Helzel Distinguished Professor of Business Administration at UC Berkeley's Haas School of Business, joins AJ and Johnny to reveal how social status—not just talent—shapes careers, opportunities, and success. Drawing from decades of research on social networks and status dynamics, Toby explains why recognition compounds like interest, why affiliation often matters more than merit, and how “anointing” can quietly decide who wins in today's winner-take-most world. From Nobel Prizes to Michelin stars to online platforms like Yelp, Stuart uncovers the paradox of prestige: success is as much about who endorses you as what you achieve. He also explores the dark side of status—scams, pressure to maintain it, and the loneliness of reaching the top. If you've ever felt overlooked despite strong results, this episode exposes the hidden rules of the status game and how to finally play it smarter. What to Listen For [00:00:00] Why affiliation and endorsements boost status more than raw merit [00:01:17] The Matthew Effect: small early wins snowball into long-term success [00:03:14] How identity shapes evaluation—Lord Rayleigh's “voodoo science” story [00:06:05] Achieved vs. ascribed status and why both determine outcomes [00:08:32] Algorithms as modern gatekeepers of status [00:13:16] Why “anointers” now include platforms like Instagram, LinkedIn, and Yelp [00:17:26] How status transfers through networks like kinetic energy [00:23:25] The rise (and risk) of gaming the status system [00:27:42] The hamster wheel of high status: pressure, scrutiny, and imposter syndrome [00:33:42] Why authentic friendships become harder at the top [00:40:29] The future of status in the age of AI and algorithms A Word From Our Sponsors Stop being over looked and unlock your X-Factor today at ⁠unlockyourxfactor.com⁠  The very qualities that make you exceptional in your field are working against you socially.  Visit the ⁠artofcharm.com/intel ⁠for a social intelligence assessment and discover exactly what's holding you back. Indulge in affordable luxury with Quince. Upgrade your wardrobe today at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠quince.com/charm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for free shipping and hassle-free returns. Grow your way - with Headway! Get started at ⁠makeheadway.com/CHARM ⁠and use my code CHARM for 25% off. Ready to turn your business idea into reality? Sign up for your $1/month trial at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠shopify.com/charm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Need to hire top talent—fast? Claim your $75 Sponsored Job Credit now at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Indeed.com/charm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. This year, skip breaking a sweat AND breaking the bank. Get your summer savings and shop premium wireless plans at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠mintmobile.com/charm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Save more than fifty percent on term life insurance at ⁠SELECTQUOTE.COM/CHARM⁠ TODAY to get started  Curious about your influence level?  Get your Influence Index Score today! Take this 60-second quiz to find out how your influence stacks up against top performers at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theartofcharm.com/influence⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Episode resources: TobyStuart.com Annointed Check in with AJ and Johnny! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AJ on LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Johnny on LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AJ on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Johnny on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Charm on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Charm on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Charm on TikTok⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

If this inspired you, imagine helping others feel enough—just like Marisa does every day. Begin your journey here: https://link.rtt.com/6-training-podcast-250908-1Ten years ago, I hosted my very first RTT® Live training.One graduate from that event didn't just change her own life - she's gone on to transform thousands of others.In this heartfelt conversation, we revisit her extraordinary journey: from a bullied child who never felt good enough to a confident therapist now helping people across the Middle East overcome trauma, addiction, infertility, and so much more.Her story is powerful, but not unique. You'll also hear about: ✨ A teenage boy abandoned and full of rage, who overcame his struggles in a single RTT session and went on to become a Michelin-star chef. ✨ A woman once too terrified to step on a plane, now leading her family's multi-million-pound business with confidence and freedom. ✨ Couples who were told they'd never conceive, but went on to have healthy, happy babies.What all these stories show is this: when you uncover the root cause of the issue holding you back, you don't just change your thinking - you change your life.Please subscribe and rate the podcast, and catch up with Marisa's longer videos on YouTube here: https://www.youtube.com/user/MarisaPeer1

This week: Henkel's vice president for sustainability, Ulla Hueppe, spoke with Ian Welsh at the recent scope 3 innovation forum about the company's strategy to cut supply chain emissions. They discuss balancing the costs of change with the risks of inaction and why data quality is the backbone of any credible sustainability strategy. Plus: Innovation Forum's Hannah Oborne talks about the disconnect between corporate sustainability progress and public communication, including the rise in greenhushing, and internal alignment towards scope 3 integration in decision-making. Host: Ian Welsh We'll be continuing the conversation at the scope 3 innovation forum USA (Washington DC, 3-4 December). Join the likes of Colgate-Palmolive, Ulta Beauty, Mondelēz International, KFC, Mars, Michelin, eBay, Danone, IKEA, Verra and many more. Click here for information on how to get involved.

Voilà un épisode qu'on attendait depuis longtemps. Alain Ducasse occupe une place à part dans le monde de la gastronomie, c'est rien de le dire. Il compte une vingtaine d'étoiles, des restaurants dans le monde entier, il crée des manufactures autour du chocolat, de la glace ou encore du biscuit, bref c'est un chef qui a le goût d'entreprendre aussi développé que celui de cuisiner. Le goût... du risque comme il dit.Son expertise elle n'est plus à démontrer, sa notoriété est mondiale, il est appelé partout, par tous pour ouvrir de nouvelles adresses et pourtant on sait peu de choses de lui. Voilà pourquoi c'était un sacré défi pour nous: attaquer un sommet de la gastronomie en essayant par nous même de trouver la voie qui pourra au mieux l'éclairer. Cet épisode est à part car il ne respecte pas la chronologie habituelle. Alain Ducasse se livre peu et n'aime pas particulièrement parler de sa vie en fait... Alors il a fallu opérer autrement. C'est l'entretien le plus exigeant de notre podcast, une véritable tentative de décryptage avec comme seule ambition, savoir qui est Alain Ducasse... Tout simplement ;-)On sait la tâche ardue mais on commence à savoir faire sauter quelques verrous... Vous allez voir qu'on essaie donc encore et encore, tout au long de l'épisode de percer la façade et au final... Je crois qu'on vous offre un joli portrait... Alors qu'y a-t-il dans la tête d'Alain Ducasse ?? Bonne écoute!!Cet épisode a été enregistré le 4 novembre 2022 au Salon des Manufactures lors de la sortie de son livre "Une vie de goûts et de passions" - Ed. JC Lattès Prod : NOLA Création musicale : Nathan Cohen Programmation : Marion Cazes Assistant journaliste/montage : Penelope Gualchierotti Journaliste : David OrdonoHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

When Adam Handling sits down for The Go-To Food Podcast, you know you're in for fireworks. The Michelin-starred chef pulls no punches, opening up about landlords who tried to strong-arm him, staff who faced his infamous “card machine punishment” for costly mistakes, and the emotional nights he locked himself in the restaurant bathroom and cried after service disasters. The Michelin-starred chef relives the moment he took legal action against a trendy London bakery for using the “Frog” name, and the breakdown he suffered during COVID when he thought his entire restaurant group might collapse. Brutally honest, occasionally explosive, and always compelling, Adam holds nothing back about the cutthroat world of food and hospitality.Adam also shares the rollercoaster of building his restaurant empire — from landlords evicting him overnight to resurrecting Ugly Butterfly 2.0 on the Cornish cliffs, and from bursting power supplies that shut Frog Covent Garden mid-service to dealing with chefs who jump kitchens every few months. And then there are the customers. From finger-snappers unceremoniously kicked out mid-service to diners outraged when crab butter replaced his signature chicken butter, Adam has seen it all. Brutally honest yet fiercely passionate, he reminds us why restaurants are the most exhilarating, maddening, and life-affirming places on earth. This is an episode every foodie — and anyone who's ever worked in hospitality — needs to hear.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Ένα αστέρι Michelin μόλις στα 27 του, Χρυσός Σκούφος, ένα πάρα πολύ δημιουργικό μυαλό και μπόλικη αγάπη για τη μαγειρική, είναι μερικά από τα κομμάτια του παζλ, που ακούνε στο όνομα Γρηγόρης Κίκης.Στο σημερινό επεισόδιο Taste Makers by efood, μας μιλάει για την έμπνευσή του να ανοίξει παρέα με τους συνεργάτες του το «διαστημικό» μπεργκεράδικο Hanky Panky στα Πετράλωνα και στο Φάληρο.

In this powerful episode, Dr. Robert Kiltz sits down with Justin Pettit—third-generation cattle rancher and co-founder of Santa Carota Beef—to unpack the spiritual, nutritional, and regenerative impact of carrot-finished beef. From growing up in the shadow of the Dust Bowl to pioneering a sustainable protein featured by Michelin-star chefs, Justin shares how faith, family, and food waste transformed his ranch into a healing mission.Together, they explore:

We're talking with Quentin and Owen, the filmmakers and brothers behind Listers: the indie documentary that's both absurd and profound, and probably the funniest thing ever made about birding.Highlights of our chat include:How a family field guide, a bong, and a road trip turned into a continent-spanning big yearThe van life: Cracker Barrel parking lots, Michelin-star minivan mealsFilming birds and birders like never beforeThe birding culture: from playback ethics to all-nighters to chase birds What it's like to make the birding movie everyone's talking aboutCome for the NyQuil-fueled ivory-billed woodpecker quest…stay for the most joyful, profane, and heartfelt celebration of birding we didn't know we needed!Links: Watch Listers, free on YouTubeBuy the book: Field Guide of All the Birds We Found One Year in the United States by Quentin Reiser and Owen ReiserGet more Life list by subscribing to our newsletter and joining our Patreon for bonus content. Talk to us and share your topic ideas at lifelistpodcast.com. Thanks to Kowa Optics for sponsoring our podcast! Want to know more about us? Check out George's company, Hillstar Nature; Alvaro's company, Alvaro's Adventures, and Mollee's company, Nighthawk Agency, to see more about what we're up to.

Curtis Duffy is among an elite group of chefs who have been awarded 3 Michelin stars and is now the subject of the Netflix documentary, For Grace. His family background is a world away from that lifestyle, with some harrowing stories from his recently published memoir, Fireproof, of growing up in rural Ohio.

Welcome to this classic episode. Classics are my favorite episodes from the past 10 years, published once a month. These are N of 1 conversations with N of 1 people. Sean Feeney makes you want to be a better person, friend, and leader. Sean is the co-founder of Grove House Hospitality Group and the owner of Lilia and Misi, two of New York City's most sought-after restaurants. He left his job in Trading to chase down a dream with Michelin star chef Missy Robbins. Sean leveraged his finance background to write his own rulebook for the restaurant industry, crafting several establishments that now boast several thousand people on the waitlist any given night. His story is as entertaining as it is inspiring. As we go step by step through his business endeavors, he points out all of the times he was told “it's just always been done this way” and how that revealed to him where he could innovate. Sean's restaurants are the perfect example of building a business into the fabric of a community, collaborating with other brands in authentic ways, and staying true to yourself along the way. Please enjoy this awesome conversation with Sean Feeney.  For the full show notes, transcript, and links to mentioned content, check out the episode page here. ----- This episode is brought to you by ⁠⁠⁠⁠⁠WorkOS⁠⁠⁠⁠⁠. WorkOS is a developer platform that enables SaaS companies to quickly add enterprise features to their applications. With a single API, developers can implement essential enterprise capabilities that typically require months of engineering work. By handling the complex infrastructure of enterprise features, WorkOS allows developers to focus on their core product while meeting the security and compliance requirements of Fortune 500 companies. Visit ⁠⁠⁠⁠⁠WorkOS.com⁠⁠⁠⁠⁠ to Transform your application into an enterprise-ready solution in minutes, not months. ----- Invest Like the Best is a property of Colossus, LLC. For more episodes of Invest Like the Best, visit joincolossus.com/episodes.  Past guests include Tobi Lutke, Kevin Systrom, Mike Krieger, John Collison, Kat Cole, Marc Andreessen, Matthew Ball, Bill Gurley, Anu Hariharan, Ben Thompson, and many more. Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here. Follow us on Twitter: @patrick_oshag | @JoinColossus Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com). Show Notes: (00:00:00) Welcome to Invest Like the Best (00:03:58) A Chance Encounter with a Michelin-Starred Chef (00:08:52) The Birth of a Culinary Partnership (00:12:49 Embracing the Genius Within (00:16:41) Innovative Approaches to the Restaurant Business (00:24:53) Creating Demand: The Art of Exclusivity (00:28:49) Learning from the Best: Insights from Kith's Success (00:34:21) Defining Exceptional Hospitality (00:44:20) The Power of Customer Relationships in Hospitality (00:52:31) Unlocking Team Potential  (00:53:33) The Philosophy of the Perfect Turn (00:54:05) Balancing Art, Commerce, and Satisfaction (00:56:13) The Impact of Authentic Experiences and Brands (01:03:24) The Evolution of a Hospitality Brand (01:06:38) Community Engagement and the Power of Simplicity (01:24:40) Creative Responses and Business Lessons Learned (01:36:05) Lessons From Working In The Restaurant Industry  (01:43:01) The Kindest Thing Anyone Has Ever Done For Sean

Jordan and Max are back to answer audience questions, and it's all new L.A. restaurants on the horizon, monk milk, Bub & Grandma's pizza, wines by the glass, Montecito dinners, Disfrutar vs. Somni, how to gain 100 pounds, LA Times vs. NY Times food coverage, the bottled & filtered water thing, a new rating system, all sorts of shrimp cocktail talk, the schelp meter, Max working for Michelin full-time, bagels, Jordan's new coffee dilemma, orange wine, Post Ranch Inn pricing, Paso Robles, Bavel no longer respects the neck, and rest in peace Dan Tana.

After Waymo's surprise announcement earlier this week, Denver is abuzz with talk of driverless cars. The ride-share service isn't live yet, but the Waymos are on our streets, and Denverites' feelings are big. Local writer and events producer Jake Browne joins producer Olivia Jewell Love and host Bree Davies to talk autonomous cars — plus, a Ballpark resident recently installed something called a “blue chirper” on her building, and this new era of hostile architecture is dividing the neighborhood. And as always, all our wins and fails of the week.   We discussed previous episodes with Jake involving Michelin star hype and the best things we ate in 2024, as well as Olivia's deep dive into Gov. Jared Polis' weird online persona. Jake talked about the Rockies and Adam Cayton-Holland's call for a boycott and r/Denver's mods. Olivia mentioned Gov. Polis' latest Taylor Swift post. Visit Colorado's recent ad, and the Denver Gazette's recent reporting on Ballpark. Bree discussed Hannah Metzger's tour of Denver with her six-year-old niece and Riverdale Animal Shelter.  ICYMI: We are launching the City Cast Denver Creator Community. It's a network of local creators elevating the stories that matter most in their communities. Sound up your alley? Apply here or send to a friend who could be a good fit. What do you think about Waymo coming to Denver? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Watch clips from the show on YouTube: youtube.com/@citycastdenver or Instagram @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm/Denver Learn more about the sponsors of this September 5th episode: Colfax Ave BID Multipass Elizabeth Martinez with PorchLight Real Estate - Do you have a question about Denver real estate? Submit your questions for Elizabeth Martinez HERE, and she might answer in next week's segment. Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Le célèbre guide Michelin : c'est quoi exactement ? Dans cet épisode, je vais vous dire comment il a été créé, en quoi consiste les étoiles mais aussi les problèmes qu'il a depuis quelques années.  ▶ Rejoins notre club VIP : https://francaisavecfluidite.com/aboclubvip/ 

In this episode of Restaurant Owners Uncorked, Wil talks with restaurateur-turned-coach Josh Kopel about his journey from running highly successful, Michelin-rated restaurants in Los Angeles to how he ultimately transitioned to teaching profitability and marketing. Kopel emphasizes that hospitality is fundamentally about people, not products, and that lasting success requires a servant's heart, resilience, and a willingness to embrace failure as a teacher. Their conversation explores the grind of restaurant ownership, the importance of clarity in brand storytelling, the danger of “scope creep” in menus or features, and why businesses must focus on benefits over features. Kopel also shares his philosophy of teaching everything he knows through a free masterclass, his use of AI as an “executive” assistant, and his mission to give more back to the industry than he takes.Key Takeaways Hospitality as performance art — Kopel discovered the industry young, viewing the bar as a stage and service as a performance. Servant's heart over foodie passion — Restaurants succeed when owners love serving people, not just food. People burn you out, not the product — True resilience comes from loving the challenges of leading and serving people. Success without fulfillment — Despite outward success, Kopel sold his restaurant group during COVID to pursue time freedom and reduce overwhelm. Fall in love with failure — Excellence comes from reps and reframing failure as progress toward mastery. Clear positioning beats going broad — Success in marketing and restaurants comes from narrowing focus and stripping away distractions. People buy benefits, not features — Businesses must sell transformation and outcomes, not just functions or menu items. Michelangelo principle (via negativa) — Growth often comes from subtraction—removing what isn't essential. Build a loyal tribe, not mass appeal — Strong brands unapologetically define who they are, attracting the right customers while turning others away. Marketing is storytelling clarity — Customers ask: Does this need to exist? Is it for me? How does it fit into my life? Teaching as giving back — Kopel runs a free five-day marketing masterclass to serve restaurateurs and build authentic trust. AI as an executive partner — Custom GPT tools can streamline SOPs, competitive analysis, and marketing execution for restaurants.

Today on The LA Food Podcast, we're joined by none other than Nancy Silverton — LA's Queen of Carbohydrates, President of Pizza, and Secretary of Sourdough. Recorded at Osteria Mozza, our free-flowing conversation covers Nancy's legendary career, her impact on multiple eras of Los Angeles dining, and why she continues to bring new and exciting concepts to life. We also preview her upcoming panels at LA Chef Con 2025, including a tribute to Jonathan Gold and a celebration of 10 years of Netflix's Chef's Table.But first, Luca and Father Sal finally make it to Kato, the #1 restaurant on Bill Addison's 101. Did Jon Yao and Ryan Bailey's Michelin-starred spot live up to the hype? We break it down.In Chef's Kiss, Big Miss, we dive into Jenn Harris's review of Nobu, a buzzy new West Hollywood hotspot from a Southern celebrity chef (Sean Brock), plus an ode to the timeless Chinese American combo plate from a local legend.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Think you can throw together a fancy fundraising gala in a few weeks? Sarah Benvenuti has some harsh reality about what it actually takes to pull off those fancy black-tie events you see on TV + film. We discuss Will Guidara's Unreasonable Hospitality + how running a Michelin-starred restaurant applies to managing massive events with celebrities, volunteers + chaos everywhere - and has leadership lessons for a Plus the 95/5 rule that keeps budgets sane. Essential listening if you think events just magically happen because someone has a clipboard. Look for more Book Huddles in this strand. Books discussed in this episode: Unreasonable Hospitality - Will Guidara Sarah's website: benvenutiarts.com Sarah's Instagram: instagram.com/benvenuti_arts Sarah's Facebook:facebook.com/benvenutiarts Sarah's LinkedIn: linkedin.com/company/benvenutiarts Sarah's Medium: medium.com/@sarahbenvenuti ==== If you'd like my help with your Business go to www.lizscully.com/endlessClients ==== And don't forget to get your reading list of the 10 essential reads for every successful biz owner - these are the books Liz recommends almost on the daily to her strategy + Mastermind clients. This isn't your usual list of biz books, these answer the challenges you've actually got coming up right now. Helpful, quick to read and very timely. 

Steve Brown spent 25 years in film and VFX before becoming a full-time ceramicist this year. Steve makes reduction fired tableware which he sells via his website as well as supplying a Michelin-starred restaurant and recently exhibiting in his first gallery this summer. Steve now hopes to explore more sculptural forms, constantly pushing his work into new, expressive directions. https://ThePottersCast.com/1162

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 explore the critical role of signature dishes in restaurant marketing. I share why effective marketing is less about offering a large menu and more about creating standout items that truly resonate with guests. I walk through strategies for identifying, crafting, and promoting a signature dish so it becomes a magnet that draws customers in and keeps them coming back. I also highlight the importance of consistency in execution and show how building a brand story around that dish can strengthen engagement and loyalty. Takeaways:Most restaurant marketing fails because it's built on guesswork.Menus don't go viral. Heroes do.Create the thing the guests dream about.People don't remember lists, they remember legends.Your signature item sets expectations.Rituals turn signatures into traditions.It's a magnet and it functions like one.Give it an iconic name and a one-sentence story.In today's competitive landscape, it just isn't enough.If this conversation made you realize the gourmet you need to magnet.Chapters00:00 Introduction to Full Comp and Restaurant Marketing01:44 The Importance of a Signature Dish05:38 Operationalizing and Ritualizing Your Signature ItemIf 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.

Join Gareth Mullins and Gary O'Hanlon for another delicious episode of "Dishing It Out," where they are joined by Anthony Smith, owner of the acclaimed Mr. Fox restaurant on D'OLiar Street, now boasting a Michelin star! Anthony shares his culinary journey with stories ranging from his beginnings in McDonald's to managing multiple successful ventures, including his exciting new whiskey brand. Don't miss the Cookbook Corner featuring the Wolseley cookbook that sparked Gareth's passion for classic breakfast dishes. Plus, the duo tackles your culinary conundrums—send your questions to food@goloudnow.com!

Hi. Big tech companies are now so powerful and integrated with our government that it's not very surprising that they're embracing, or at least okay with, fascist authoritarianism. You know what will help us analyze this? Amazon's new "War of the Worlds" movie. Get the world's news at https://ground.news/SMN to compare coverage and see through biased coverage. Subscribe for 40% off unlimited access through our link.Hosted by Cody JohnstonExecutive Producer - Katy StollDirected by Will GordhWritten by David Christopher Bell and Rachel Van NesProduced by Jonathan HarrisEdited by John ConwayPost-Production Supervisor / Motion Graphics & VFX - John ConwayResearcher - Marco Siler-GonzalesGraphics by Clint DeNiscoHead Writer - David Christopher BellPATREON: https://patreon.com/somemorenewsMERCH: https://shop.somemorenews.comIt's time to say no to subscriptions and yes to a razor that'll last you a lifetime. Visit http://HENSONSHAVING.com/SMN to select the razor that suits you, and use code SMN to receive a complimentary pack of 100 blades with your purchase– that's enough for 2 years of shaving. Just make sure to add it to your cart.If you're 21 or older, grab 25% off your first order plus free shipping with code SMN at http://www.indacloud.co. Code SMN — 25% off, free shipping, and snacks suddenly taste like an adult-Michelin star meal.Pluto TV. Stream Now. Pay Never.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Musical chairs in Indycar, a preview of the Michelin 992 Endurance Cup and Peter Mackay reports on the WRC’s trip to Paraguay. Plus Nick Daman’s Team by Team review of the Dutch Grand Prix.

On this week's edition of the Flavors of Northwest Arkansas podcast, we have a story of perseverance as we interview Junto Executive Chef, Donovan Johnson. That's a man who's been through a lot, but before we get to him?!?! FOOD NEWS!! Botanical Live in Fayetteville has now turned into two different spots that have two different themes. We'll hear from one of the others, @fnoway The Barber opens Friday! The Fox Trail Distillery is transitioning their tasting room. We'll tell you what they'll be doing You can now take Stoic Brews home! Greenhouse Aleworks has their new home in downtown Rogers. Speaking of downtown Rogers, happy anniversary to Tusk & Trotter's second location! The doors are open at Blue Ember Smokehouse in Rogers! We'll hear from GM Chance Sneathern. Keep your eyes out- WE HAVE BITE NWA tickets! We'll be telling you how to win them this week! The Collective in Fayetteville soft opens with entrée's tonight. Los Compas Margaritatown is selling their food truck. KDK's Chicken and Waffles are moving into a brick and mortar. Folklore Ice Cream grand opened in the Fayetteville Square. Junto Sushi opened in the Motto Hotel in Bentonville a year ago, almost to the day. Chef Donovan Johnson has been there from the start, and it was a hard road for him to get there. VERY hard. It was a road paved with addiction, rehab, relapses, and cooking around northwest Arkansas... One of his earliest jobs in his teens in Mountain Home might have been his most important. It helped shape his professional cooking preference and through it all, he never lost sight of it or let it go. That's one of the many things that helped get him to where he is today. He talks about it in detail, and the scare that sparked his turnaround. How did a guy from Mountain Home who had always cooked in Fayetteville gain the favor of a James Beard Award winning chef that has worked in a Michelin-star restaurant? We hear from Junto Executive Chef Donovan Johnson next, here on the Flavors of Northwest Arkansas.

0:00 IntroJuice0:56 Life and Podcast update5:36 Make You Cringe W/Mrpr3zzEntrée - Goulash13:31 No burp syndrome' made me croak like a toad when kissing guys24:03 Michelin-listed restaurant is launching a new drinks menu — of just bottled water 31:07 Freaky 'Frankenstein' rabbits have been spotted in these 2 states: 'They're all over here'34:08 Would you rather W/ Co-Host DJ Code Dessert (Millionaire's Cheesecake)36:51 OutroFollow on Instagram: ⁠⁠⁠⁠⁠⁠https://www.instagram.com/itzmrpr3zz/⁠⁠⁠⁠⁠⁠TikTok: ⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@mr_pr3zz?lang=en⁠⁠⁠⁠⁠⁠GRAB SOME MERCH: ⁠⁠⁠⁠⁠⁠https://my-store-cebaed.creator-spring.com/⁠⁠⁠

In today's episode, we chat with Connor Fowler, Escoffier graduate, certified sommelier, and rising talent in fine dining.Connor shares how his culinary education at Escoffier's Boulder campus, where he earned the Curtis Duffy Scholarship, led him from polishing glasses to serving wine at Michelin-recognized restaurants. He discusses his transformative externship in Florence that sparked his passion for wine, his journey through award-winning establishments like Rootstock and Frasca Food & Wine, and how he found himself serving guests the night Frasca received its first Michelin star.Join us as Connor reflects on the discipline required for fine dining success, the profound impact of losing his father on his career perspective, and how grief became an unexpected motivator in his pursuit of sommelier excellence and meaningful hospitality.