Podcasts about Michelin

Crown Burgers snubbed.Plus: Irene is eating a lot of protein and Meg is slicing everything in sight

Send us Fan MailLas Vegas culinary history has been made! The inaugural MICHELIN Guide Southwest handed out 24 total distinctions across the valley, and we're breaking down all the winners—from Joël Robuchon and Guy Savoy to neighborhood favorites like Esther's Kitchen and YEN Viet Kitchen.Plus, Mexican Independence Day weekend is packed with huge headliners: Carín León makes history as the first Latino artist to headline Sphere, Marc Anthony returns to Fontainebleau, and Maná takes over T-Mobile Arena. Donny Osmond extends his Harrah's residency through 2027, Hard Rock Cafe offers a new way to get married on the Strip, and celebrity sightings dining out in Vegas!Michelin Guide Southwest: Las Vegas earns 24 total distinctions, including Two Stars for Restaurant de Joël Robuchon, One Star for Guy Savoy, é by José Andrés, and L'Atelier de Joël Robuchon, plus Bib Gourmands for Esther's Kitchen, China Poblano, and YEN Viet Kitchen.Mexican Independence Day & Latin Entertainment: Carín León becomes the first Latino artist to headline Sphere (Sept 4–13), Marc Anthony returns to Fontainebleau, Maná plays T-Mobile Arena, and Grand Canal Shoppes hosts free mariachi and an "El Grito" ceremony.Donny Osmond Extension: Harrah's Las Vegas residency extended through June 2027 as he marks five years on the Strip.Hard Rock Cafe Weddings: New outdoor patio wedding package with Elopement Las Vegas offering Strip views for up to 55 guests.A-List Sightings: Oscar Isaac and the Jonas family dine at Gymkhana at ARIA, plus stars spot Backstreet Boys at Sphere.Dolly Parton Flashback: Remembering her iconic 1980s Riviera residency, 2016 ACM Awards, and Laughlin performances.VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas.  Save money on your vacations! Get a complimentary 30-day guest pass from PCK Travel and Vegas Revealed HERE. You'll gain access to exclusive travel savings on hotels, flights, cruises, and more. No credit card OR presentation required. Start saving with PCK Travel. Lighting Up Your Destination!Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

This is a Vintage episode from 2012.Why This Episode MattersChef Paul Virant explains how preservation can extend truly seasonal cooking well beyond the growing season.Canning and pickling can deepen a restaurant's relationship with local farmers while creating new possibilities in the kitchen and behind the bar.Preserving peak-season ingredients isn't necessarily cheaper. The value comes from flavor, identity and having something uniquely your own.From pickled vegetables and aigre-doux to cocktail ingredients, preserves can become ingredients rather than simply condiments.BanterMark Pascal and Francis Schott visit DeBragga & Spitler and get a hands-on look at dry-aged beef at different stages of the aging process. They talk about why properly aged meat costs more, what actually happens to a piece of beef as it ages, and why tasting and comparing things side by side is one of the best ways to learn.The ConversationChef Paul Virant joins Mark and Francis to talk about The Preservation Kitchen and the preservation program that became a signature of his acclaimed restaurant Vie.For Paul, preserving wasn't simply about opening a jar of pickles alongside a dish. Brines, pickled vegetables, preserved fruits and sweet-and-sour preparations became building blocks in his cooking adding acidity, contrast and unexpected flavor to everything from roasted meats to cocktails.The conversation explores the practical side of cooking seasonally in places like Chicago and New Jersey, where the growing season doesn't last all year. Paul and the Guys discuss buying directly from farmers, preserving crops when they're at their peak, reducing waste and creating a restaurant pantry that reflects the local harvest long after summer is over.They also get into the economics. Preserving food takes ingredients, jars, storage and substantial labor, and it often costs more than simply buying a commercial product. The payoff is something different: exceptional ingredients captured at their best, stronger relationships with farmers and food that belongs uniquely to your restaurant.Also: home winemaking gone wrong, preserving fruit with spirits, using every drop of a pickling brine, and Paul's beer-jam Manhattan made with Goose Island Bourbon County Stout.Guest BioPaul Virant is an acclaimed Chicago-area chef known for his focus on seasonal Midwestern ingredients, preservation and relationships with local farmers. His restaurant Vie earned a Michelin star and operated in Western Springs, Illinois, for 19 years before closing in 2023. Virant currently operates Petite Vie in Western Springs, Vistro Prime in Hinsdale and Gaijin in Chicago.He is the author, with Kate Leahy, of The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, originally published in 2012.Timestamps00:00 Dry-aged beef and why artisan food costs more 05:45 Paul Virant on preserving the seasons 11:30 How preserves become part of the cooking 15:30 Working with farmers and preserving the harvest 17:45 Beer-jam Manhattans and unexpected uses for preserves 25:45 Why preserving isn't cheaper, yet it's still worth doingInfoPaul's bookThe Preservation KitchenPaul Virant with Kate LeahyPaul's Places (all in Illinois)Petite Vie Vistro Prime GaijinWe're bringing our kitchen to the farm!Join us at Dreyer Farms in Cranford, NJ for a Table-to-Farm Dinner.Sunday, September 13 @ 5:30https://www.stageleft.com/event/91326-table-to-farm-dinner/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

This year's LA Chef Conference will feature Providence's Michael Cimarusti and Jordo is participating again with a shrimpy collab to feast on, so the Mad Food fellas travel to Hancock Park to talk kitchen leadership, hot vs. cold lobster rolls, clam bellies vs. strips, Michelin ketchup and cocktail sauce, disrespectful nicknames, love for Max, throwing Jordo a bone, the worst and most difficult fish to cook, Michael's at home eating, and reaching and maintaining mountaintop status. Purchase tickets to LA Chef Conference (October 5th) to hear Michael speak and taste Jordan's newest shrimp creation with Santa Monica Seafood ⁠HERE

Host Ali Vallarta ate at Utah's first MICHELIN-starred restaurant. City Cast Salt Lake contributors Andy Larsen and Chandler Rosenberg grill her about the experience. Plus, how much money is Utah losing to data centers? And in our members-only segment: juicy sports stories for fall football season.  Resources and references: Read Monte's story. [Salt Lake Sideways]  Mystery price tag: Utah can't say how much it's losing from data center tax break [Utah News Dispatch] Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come.  Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. If you enjoyed this interview with Bianca Velasquez from Rocky Mountain Power, learn more here. Learn more about the sponsors of this episode:  Harmons Utah State Fair FanX Red Butte Garden Steel Coated Epoxy Floors WebRoot

Host Richie Tevlin and Co-Host Evan Blum talk with Dave Wesolowski, the creator behind Feeding Time TV, the Philadelphia food account that covers everything from corner pizza joints to Michelin starred restaurants. Co-host of Delicious City Philly alongside chef Eli Kulp and WMMR's Marisa Magnatta, a show running since 2021, that hosts 'The Tasties' awards yearly plus the Hoagie Throwdown at Other Half Brewing. https://www.instagram.com/feedingtimetv/ https://www.tiktok.com/@feedingtimetv https://www.deliciouscityphilly.com/ _________________________________________ THANK YOU TO OUR SPONSORS!: Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller - Epi 91 Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA ______________________________________ EPISODE NOTES: Mentioned Beverage Brands Guinness - Dublin, Ireland Miller High Life - Milwaukee, WI Olde English 800 - Malt liquor Other Half Brewing - Epi 35 - Philadelphia, PA Pabst Blue Ribbon - Milwaukee, WI Space Cadet - Epi 22 - Philadelphia, PA Mentioned People Bo Nickal - Wrestler Brock Lesnar - Wrestler Chef Chad Durkin - Breezy's Deli and Market Craig LaBan - Philadelphia Inquirer restaurant critic Doug Ulrich - Epi 56 - @ChaseU, Sports & Food Influencer Eli Kulp - Chef & Co-Host of Delicious City Philly Jesse Ito - Co-Owner of Royal Sushi & Izakaya Josh Moore - Epi 104 - @JoshEatsPhilly, Philly Food Influencer Kevin Yanaga - Chef Kurt Angle - Olympic wrestler Luigi Primo - Wrestler Marisa Magnatta - Co-Host of Delicious City Philly & Preston and Steve on 93.3 WMMR The Sandman - ECW wrestler Ultimate Warrior - Wrestler William H. Macy - Actor Other Mentions 93.3 WMMR - Philadelphia, PA Angelo's Pizzeria - Philadelphia, PA Bib Gourmand - Michelin Guide designation Butcher and Singer - Philadelphia, PA Cabo Izakaya - Philadelphia, PA Cafe Roasters - Philadelphia, PA Cantina La Martina - Philadelphia, PA Chubby's - Philadelphia, PA Dalessandro's - Philadelphia, PA Delicious City Philly - Philadelphia food podcast, hosts The Tasties yearly Delrossi's - Philadelphia, PA ECW - Professional wrestling promotion Farina DiVita - Philadelphia, PA Fox & Son - Reading Terminal Market, Philadelphia, PA Hoagie Throwdown - Delicious City Philly event James Beard Award - Culinary award John's Roast Pork - Philadelphia, PA Michelin Guide - Restaurant guide Ogawa - Philadelphia, PA Pastificio - Philadelphia, PA Penn State - State College, PA Reading Terminal Market - Philadelphia, PA Rowan University - Glassboro, NJ Royal Sushi & Izakaya - Philadelphia, PA Sakana - Philadelphia, PA Striped Bass - Philadelphia restaurant The Tasties - Delicious City Philly's yearly restaurant awards Wildwood Boardwalk - Wildwood, NJ What We Drank? Olde English 800 Malt Liquor | 7.5% Miller Brewing Company -------------------- Miller High Life American Lager | 4.6% Miller Brewing Company ______________________________________ STAY CONNECTED: Instagram: @brewedat / @thebrewedatpodcast Tik Tok: @brewedat / @thebrewedatpodcast YouTube: @brewedat / @thebrewedatpodcast LinkedIn: BrewedAt Website: www.brewedat.com

Why This Episode MattersNicholas Harary explains why he chose to reinvent one of New Jersey's most acclaimed fine-dining restaurants before the business forced him to.A surprisingly technical look at what separates great ice cream from mediocre ice cream: butterfat, overrun, and the cold chain.Nicholas, Mark Pascal and Francis Schott debate whether traditional fine dining is dead or simply evolving.The conversation turns to Michelin: what its stars mean today, how the Guide's expansion model complicates perceptions of independence, and why restaurateurs should always focus on the customers in the room.BanterMark and Francis return from Sonoma with stories from Paul Hobbs' 35th anniversary, smoke drifting across wine country and conversations with winemakers about what actually causes smoke taint. They make it onto Martinelli's famously steep Jackass Hill where tasting zinfandel grapes directly from vines behind a wine he has loved for decades proves considerably more appealing than actually working a harvest.The ConversationNicholas Harary and his wife, Melissa, opened Restaurant Nicholas in 2000 and spent two decades building it into one of New Jersey's defining fine-dining restaurants. But Nicholas had already begun another chapter. What started in 2018 as a small seasonal ice cream shop where their kids might work became Nicholas Creamery. On opening weekend, police were directing traffic while Nicholas realized the 300 gallons of ice cream they had made weren't going to be enough.That leads to a deep dive into ice cream: why controlling temperature matters, why Nicholas had a freezer truck custom-built, how butterfat and overrun affect quality, and what happens when you melt different commercial ice creams side by side. Nicholas also explains the elaborate process behind flavors such as bourbon barrel-aged coffee chocolate chunk.Then the conversation moves from ice cream to reinvention. Even after Restaurant Nicholas had its best year, Nicholas could see diners changing. Rather than gradually dilute what the restaurant had been, he closed it and rebuilt the concept as the much more casual Nicholas Barrel & Roost. His philosophy is simple: if your business looks exactly the same five years from now, you may have a problem.Nicholas, Mark and Francis debate whether the version of fine dining they grew up with is gone and what has replaced it. They ask what gets lost when restaurants begin designing for the camera as much as the diner. Finally, they tackle the Michelin Guide from changing definitions of a Michelin-worthy restaurant to the financial arrangements used to bring Michelin into new markets before Nicholas offers his advice to younger chefs: concentrate on the people inside your restaurant, not the people outside talking about it.Guest BioNicholas Harary is the chef and restaurateur behind Nicholas Barrel & Roost, Nicholas Creamery and Nicholas Wines. He and his wife Melissa opened Restaurant Nicholas in 2000; during its 20-year run, the restaurant received an “extraordinary” from The New York Times Harary later transformed the space into the more casual Nicholas Barrel & Roost while expanding Nicholas Creamery across New Jersey.Timestamps00:00 Sonoma, smoke taint and Jackass Hill08:08 Nicholas Harary joins the Guys09:50 How Nicholas Creamery unexpectedly took off14:40 Why the cold chain matters for great ice cream17:00 Butterfat, overrun and what you're really paying for21:05 Jersey flavors and bourbon barrel-aged coffee ice cream23:30 Why Nicholas walked away from fine dining at its peak28:25 Is fine dining dying or just changing?34:45 What does a Michelin star mean now?42:15 Michelin, Sysco and the appearance of impartialityInfoNicholas Barrel and Roosthttps://www.barrelandroost.com/Nicholas Creameryhttps://www.nicholascreamery.com/Nicholas Wineshttps://www.nicholaswines.com/We're bringing our kitchen to the farm!Join us at Dreyer Farms in Cranford, NJ for a Table-to-Farm Dinner.Sunday, September 13 @ 5:30https://www.stageleft.com/event/91326-table-to-farm-dinner/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Zineb "Zizi" Hattab set out to open a restaurant, not make history. A month before signing the lease, the trained chef had a change of heart and decided her new venture, KLE, would be fully plant-based. Today KLE holds both a green and a red Michelin star, making it the first vegan restaurant in Switzerland to do so. Zizi has since opened two more concepts on the same Zurich street: DAR, inspired by her Moroccan and Spanish roots, and COR, a wine and pinchos bar. In this episode, I speak with Zizi about the engineering background that led her to veganism, how her team builds trust with skeptical guests, and why she refuses to let go of dishes like traditional harira soup just because they're now plant-based. We dig into food and identity, the industry-driven stereotypes around vegan food, and the many traditional cuisines around the world that are plant-based by default. Zizi also shares a preview of her new cookbook, Vegan Vegan!, out in September.

Chef Ryan Diaz joins Scott Wise and Robey Martin on “Eat It, Virginia!” to talk about his journey from Miami to Charleston, Los Angeles and ultimately Richmond, Virginia, where he now leads the seasonal kitchen concept Mañana inside Cahoots in the Fan District. Diaz shares stories from working in elite kitchens including McCrady’s, Animal, Vern’s and The Brooklyn, discusses balancing military life in the Air Force with late-night cooking shifts, and explains how burnout nearly pushed him out of the restaurant industry altogether. The conversation also dives into Richmond’s evolving food scene, seasonal cooking, restaurant culture, skateboarding, local farms and what Diaz hopes to build at Cahoots. If you love Richmond restaurants, chef interviews, food culture and behind-the-scenes kitchen stories, this episode is for you.See omnystudio.com/listener for privacy information.

What if a healthier relationship with food started with enjoying it more?In this episode of Live Like a Girl, Dr. Mindy sits down with acclaimed chef and Next Level Chef mentor Nyesha Arrington for a conversation about food that goes far beyond calories, macros, or following the “perfect” diet.Nyesha shares how cooking with her grandmother shaped her relationship with food from childhood, why recipes can carry memories and identity across generations, and how years in professional kitchens taught her to see food as art, connection, and eventually, fuel.They also get practical: cooking oils, salt, spices, kitchen tools, meal prep, fasting, strength training, hydration, and the small upgrades Nyesha has made that helped her feel dramatically better in her body.Plus, Nyesha opens up about leadership in high-pressure kitchens, working alongside Gordon Ramsay, earning the title of “Chef,” and why she refuses to fit into anyone else's definition of what a woman should look like.In This Episode, You'll Learn How childhood experiences can shape your relationship with food  Why food is closely tied to memory and identity  How Nyesha shifted from cooking purely for taste to thinking about food as fuel  Which cooking oils she keeps in her own kitchen  Why salt and spices can completely change a meal  The kitchen tools every home cook actually needs  How meal prep helps Nyesha make better choices when life gets busy  Why she uses fasting during periods when she needs deep focus  How strength training and sleep became part of her wellness routine  What working in elite restaurant kitchens taught her about leadership  Why she refuses to make herself more “digestible” for anyone elseResources MentionedOlive OilBone Broth, use code MINDY10More on Chef Nyesha ArringtonNyesha Arrington is an acclaimed chef, television personality, and co-star of FOX's Next Level Chef. Trained in Michelin-starred kitchens, she has become known for her creative approach to food, mentorship, and commitment to thoughtfully sourced ingredients. She also hosts and produces Eater's Plateworthy and is passionate about wellness, functional fitness, and using food to bring people together.Instagram: @nyeshajoyceNative by NyeshaFor more resources related to today's episode, visit the podcast episode page: drmindypelz.com/ep365 Connect with Dr. Mindy:Join Reset AcademyWatch the episodes on YouTubeFollow Dr. Mindy on InstagramSubscribe to Dr. Mindy's newsletterDisclaimer: This podcast is intended for educational and informational purposes only and is not a substitute for professional medical advice. Always consult a qualified healthcare professional before making changes to your diet, fasting routine, or lifestyle.

The Michelin Guide returned to Las Vegas for the first time in 17 years, and we have some thoughts. Host Jesse Merrick, creative producer Rob Kachelriess and local filmmaker and food correspondent Jason Harris break down Michelin's method, what they got right, their major misses, and what the future of the Michelin Guide in Las Vegas looks like.  Learn more about the sponsors of this Monday, August 31st episode: Touching Hearts Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter. Learn more about becoming a City Cast Las Vegas Neighbor at membership.citycast.fm. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise.

Imagine standing outside a restaurant in France and noticing a tiny Michelin star above the door. Today, that symbol represents some of the highest recognition in gastronomy. But its story begins with two brothers selling tires at a time when France had very few cars. In this episode, you'll discover why Michelin created its first guide, how restaurant inspections and stars appeared, what those stars really mean, and why even the language of the Michelin system still speaks about roads, detours and journeys. We'll also look at the Bib Gourmand and the story of chef Sébastien Bras, who asked to leave the Michelin system because the pressure of maintaining three stars was preventing him from cooking freely. A cultural story to help you understand France, French gastronomy and useful expressions such as « valoir le détour ».

Utah got its first-ever Michelin star, but is the honor a blessing or a curse? Host Ali Vallarta, City Cast Salt Lake contributor Kate Groetzinger, and executive producer Emily Means break down what Michelin recognition could mean for Salt Lake's food scene. Plus, Utah scored a $212 million settlement with Meta, and picks of the week. Resources and references: Utah scoops first-ever Michelin star as inaugural Southwest guide unveiled [Gastronomic SLC] Utah among U.S. states to secure settlement with Meta [Axios Salt Lake City] Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come.  Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC.  Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Harmons WebRoot City Weekly Beer Fest Cozy Earth - use code COZYSALTLAKE for up to 20% off

Get a $230 gift card after your first payment of $500 with Melio (affiliate) - https://milestomemories.com/go/melio/ It has been a heavy week. We lost Dolly Parton and Tim Curry on the same day, and we take a minute for two legends with real Vegas ties before getting into the news. And there is a lot of it: glass fell off Fontainebleau again and the local coverage is strangely thin, the Venetian reportedly kicked out Vegas Matt ten months ago and handled it about as badly as possible, and the Bob Stupak statue from the Strat somehow ended up on eBay for $90,000. Plus Carin Leon is taking over Fontainebleau for Mexican Independence Day, Boondock gives the best tour yet of the Mansion at MGM Grand, Vegas has new Michelin stars nobody on this show can pronounce, the Vegas Loop is now approved for 123 stations, July's gaming numbers are in, and a new locals casino called Silverado is headed for the planning commission. We close with Caesars Olympus, the new invite only top tier, and why Caesars abandoning its mid-tier players is the real story. Would you chase this status? Let us know in the comments. Episode Guide: 0:00 Melting Street Signs 0:20 Remembering Dolly Parton & Tim Curry 1:46 Glass Falls Off Fontainebleau Again 3:11 Carin Leon Takes Over Fontainebleau 4:14 The Bob Stupak Statue Is on eBay 6:04 Venetian Kicked Out Vegas Matt 8:57 Inside the Mansion at MGM Grand 10:23 Vegas' New Michelin Stars 11:48 Vegas Loop Approved for 123 Stations 13:12 July Gaming Numbers 14:14 Silverado: A New Casino Near South Point 16:00 Caesars Olympus, the Invite-Only Top Tier 20:30 Final Thoughts Want more MTM Vegas? Get our exclusive weekly aftershow and join the community.

This week, James Beard Award-winning chef Kevin Nashan opened The Clydesdale, a new tavern in Ballpark Village. Nashan talked about preparing for the restaurant's first lunch service, avoiding a “burger war” on the menu, and what he's learned from his other restaurants, Sidney Street Café and Peacemaker Lobster & Crab Co. He also shared details of his upbringing and culinary inspirations, including his time working at a Michelin-starred restaurant in Spain and what he learned from growing up near his grandfather's restaurant in Sante Fe, New Mexico.

We love 'em. We hate 'em. We have put together a podcast that is a dictionary definition of 'mixed feelings.' Al and Gemini share their thoughts about the first Michelin Awards in Las Vegas in 17 years. And they bug a lot of the winners for their thoughts! They include: Bruce Kalman of Soulbelly BBQ, James Trees of Esther's Kitchen, Jeremy Ford of Stubborn Seed, Joe Mikulich and Roberto Liendo of Anima by EDO, Nicolas Kalpokdjian and Yuri Szarzewski of Partage, and Victor Ratliff of COTE. 

In this episode I react to the newly selected Michelin starred restaurants in Las Vegas. I also explain what each star means and why the list seems plain and safe but what Michelin is actually doing with their first selections in over 15 years. We'll also go down the list of Bibb Gourmand which are the restaurants that are on the cusp of gaining a star next year.   Instagram: @conciergeconfidential_lv, @BrianattheMovies

Food writer Karen Palmer returns to defend Hillstone, revisit the Hard Rock Cafe and examine whether Go Greek can become the Shake Shack of frozen yogurt. Luca shares recent meals at Doto, Sora Craft Kitchen and LA's newest spots before they debate $40 sandwiches, protein maxxing, restaurant branding, Michelin's Texas snub and the return of chicken as a marquee menu item. Plus, the best sandwiches in Los Angeles, the problem with restaurants that have nowhere to put your purse and an Aperol Spritz controversy nobody saw coming.

We start with Three Things: Including a new proposal that could ban certain e-bikes from dirt roads in Salt Lake County.  Plus, bear encounters in Utah have doubled from last year. Then — Utah makes culinary history as Monte, inside Beehive Distilling in South Salt Lake, earns the state's first-ever Michelin star. We celebrate National Burger Day (again?) Also: people who confided secrets to ChatGPT are finding those conversations showing up in court. We put AI security to the test. A hot take on why we should all stop eating lettuce. The NFL's new rules on college players that back out of the NFL are shaking things up. In Flock Watch: A police officer was arrested for tracking his ex-girlfriend on Flock cameras over 2,000 times. Don't miss tonight's near-total lunar eclipse!   KSL Brightside streams live weekdays 12–3 PM. The YouTube-exclusive live stream runs from 12–1 PM, then catch us on radio and YouTube from 1–3 PM.   Follow KSL Brightside on social media! YouTube: https://www.youtube.com/@KSLBrightside Facebook: https://www.facebook.com/KSLBrightside Instagram: https://www.instagram.com/KSL_Brightside TikTok: https://www.tiktok.com/@ksl.brightside  

Forget the fry sauce and the burgers with pastrami... Utah has officially entered the fancy-food era. South Salt Lake’s Monte just became the first restaurant in Utah to earn a Michelin star. So… does that mean we have to start calling it “gastronomy” instead of dinner? Eh… only if you can pronounce “gastronomy.”

Holly Richardson is out, so Jim Bennett is filling in with Greg Skordas. Nepal deals with devastating flash floods caused by glacial collapse; could Utah see a similar situation? Self-proclaimed 'mastermind' behind 9/11 terror attacks to finally face trial Celebrating burgers with the question: what's the one topping that ruins a good burger? Judge rules that Douglas Carter must submit to a DNA test Utah Drought: Church issues guidance, updates on reservoirs, and how the drought's affecting wildlife Republicans face increasing pushback on President Trump's support for data centers Bryan Kohberger granted new hearing as he works to cancel his guilty plea The fight over mail-in voting continues South Salt Lake restaurant named state's first to get a Michelin star

Sushi Nakazawa has landed on Robertson, and the boys saddled up to the bar for a Michelin level night of service, "the best sake list in America," wild glassware for the pours, and the only question was: would Jordan be challenged or is it pure pleasure? But first, Max headed down to Del Mar with Hector to celebrate Addison's two decade anniversary and reports on the rice and egg and food media stink eye scene.

Why does Salt Lake City flood after just a few minutes of rain? Host Ali Vallarta talks with City Cast Salt Lake contributors Andy Larsen and Jack Stauss about our overwhelmed storm drains. Plus, they dig into three of their favorite local beefs, and in our members-only segment: which Utah restaurants deserve Michelin stars. Resources and references: Wasatch Trivia Night with Save Our Canyons Adopt a storm drain Utah weather: Thunderstorm chances continue to start out the week [ABC4] Salt Lake City dry cleaner sues Swig, alleging drive-thru lanes at Sugar House shop are blocking access [Salt Lake Tribune] Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come.  Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Harmons WebRoot City Weekly Beer Fest Cozy Earth - use code COZYSALTLAKE for up to 20% off

As Arizona prepares to deal with less Colorado River water, the state is moving forward with water augmentation projects. What some of those ideas look like. And, Arizona could get its first Michelin star this week.

We're revisiting one of the standout conversations from the meez Podcast archive. In this episode, Josh sits down with legendary chef Wylie Dufresne for a conversation on creativity, leadership, and the tension between making great art and building a sustainable business. It's a conversation that remains just as relevant today, and one well worth bringing back for another listen.Chef Wylie Dufresne joins host Josh Sharkey for a fireside chat at the Tarrytown Estates outside New York City for the annual meez team summit.Chef Dufresne is a true pioneer and craftsman in the culinary world, having won James Beard Awards and Michelin stars, and his restaurant, wd~50, was voted one of the 50 best in the world.In this interview, Chef Wylie discusses his struggles with balancing art and commerce. He reflects that he did not regret choosing art over commerce but wishes he had worked more thoughtfully at finding a better balance.As the conversation continues, Chef Wylie touches on the importance of timing in business. He discusses how he created a new paradigm of cooking when he opened wd~50 and how he developed a culture of creativity there, emphasizing how creativity cannot be taught, but it can be planned for and hunted for.Dufresne's goal for wd~50 was to create a place where anyone interested in learning about cooking could continue to do so. With this philosophy, Dufresne created a restaurant that not only pushed culinary boundaries but also fostered a culture of learning and curiosity.Links and resources

In today's episode, we sit down with Chef Aitor Zabala, chef and owner of three-Michelin-starred Somni in West Hollywood and the first Spanish chef to earn three Michelin stars outside of Spain.Aitor shares the remarkable journey that took him from discovering cooking at 17 in a military kitchen to working at some of Spain's most influential restaurants, including Akelarre and elBulli, before a chance meeting with José Andrés brought him to the United States. He reflects on choosing learning over titles, the mentors who shaped his approach to food, and the balance between creativity, technique, and exceptional ingredients. Aitor also opens up about the nearly five-year journey to rebuild Somni after its 2020 closure, the setbacks that tested him along the way, and why reaching the highest levels still means looking for ways to get better.This conversation is about staying curious, learning from every experience, and keeping the hunger to grow no matter how much you achieve.

He held three Michelin stars for thirty years and cooked for kings, presidents, and Hemingway — yet almost nobody outside serious culinary history has heard his name. This episode tells the story of Alexandre Dumaine, the chef whose restaurant, La Côte d'Or in the small Burgundian town of Saulieu, was once called a national shrine of French gastronomy.We trace his path from a working-class boyhood in Digoin, through a punishing apprenticeship in Vichy, Cannes, and Paris, and a decorated stint on the Western Front in the First World War, to the decade in Algeria that shaped the chef he would become. Along the way we meet his wife, Jeanne Dumaine, the front-of-house partner without whom, by every account, the story doesn't work the same way.At the heart of the episode is Saulieu itself: thirty years of three Michelin stars, a "less is more" philosophy built on reduced sauces and the finest Bresse chicken, and a clientele that ran from King Alfonso XIII to Salvador Dalí to a lone truck driver treated with exactly the same care. We close with one of the most generous successions in French culinary history, and the legacy Dumaine left behind at Saulieu.Fabulously Delicious is the podcast for anyone who loves French food, French culinary history, and the stories behind the plates. New episodes explore the regions, chefs, and dishes that built French gastronomy — subscribe so you don't miss the next one, and follow along on video and social for more.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #FrenchFood #FrenchCuisine #CulinaryHistory #MichelinStar #alexanderdumaine #CotedOrSaulieu

Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

In Part Two of our extraordinary conversation with Marcus Wareing, we pick up his story as his career begins to explode. Marcus takes us inside the chaos of 1998, when he was suddenly fired despite holding a Michelin star, before Gordon Ramsay led a walkout that left the restaurants reportedly losing £15,000 a day and ended in a £1 million lawsuit. He also reveals how a chance walk into a near-empty restaurant led to the creation of Pétrus, and recalls the infamous £44,000 dinner that became one of the most talked-about restaurant bills of its era.Marcus then charts the extraordinary rise that followed, from Pétrus and the Berkeley to taking over the Savoy Grill and helping breathe new life into some of London's grandest dining rooms. But behind the Michelin stars, the relationship with Gordon was beginning to fracture. Marcus opens up about becoming the “black sheep” of the business, the bitter split that followed and a feud that would ultimately last around 15 years, before an unexpected signed book from Gordon finally began to bring the two old friends back together.Finally, Marcus explains why, despite all the accolades, he has always considered himself a businessman before a chef and why he believes that mindset may have stopped him ever winning three Michelin stars. He reveals why the flame eventually went out at his own restaurant, his frustration with the silence and “fucking tweezers” of modern fine dining, why he never wanted to die at the stove, and why walking away at the top felt like the right way to end one of British cooking's great restaurant careers.You can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Borris Messmer, general manager of The Florentin, talks with James Shillinglaw of Insider Travel Report about his new hotel in Frankfurt, Germany. Part of the Althoff Collection. The Florentin features a Michelin-star restaurant, a large spa, an inner courtyard and a separate villa, the former Villa Kennedy, that caters to groups and high-end guests. Located in the heart of Frankfurt, The Florentin is an oasis in the middle of the bustling city that's perfect for your luxury clients. For more information, visit www.theflorentin.com/en or www.althoffcollection.com/en. All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox. 

Listeners, we were supposed to publish episode 15.4 today, the episode where Sung Hee and I review episode 4 of the hit K Drama Hospital Playlist on Netflix. Unfortunately, Joanna's travel schedule has been brutal this summer, and we just couldn't finish the 15.4 recording this past week. So instead, we're re-running the episode where Sung Hee, Ernabel and I recap and analyze Bon Appétit, Your Majesty. This is a really popular episode in our catalog, and a really fun one as well. If you haven't watched Bon Appetit Your Majesty, we highly recommend it. It's got everything: a great king, a fantastic chef, delicious food, romance, palace intrigue, and a fabulous OST. Thanks for understanding. Join us next week for our review of episode 4 of Hospital Playlist. I'll leave you with this question: Who is your favorite doctor in Hospital Playlist and why? Original show notes: Today, we're doing a special episode on Bon Appétit, Your Majesty, the hit K Drama on Netflix starring Lee Chae Min as King Yi Heon and Im Yoon A as Yeon Ji Yeong. We are joined by the amazing Ernabel Demillo to discuss: The featured song during the recap: I Find You by Do Young. How Bon Appétit, Your Majesty is a light-hearted, romantic, and food-filled drama inspired by the dark reign of King Yeonsangun. The show's unique blend of historical fiction, time travel, romance, and culinary arts — with food as a central character and storytelling device. The story of King Yeonsangun, the real tyrant who inspired the fictional King Yi Heon, and how the drama reimagines his story. A comparison to Mr. Queen and why this show, though similar on the surface, is more about food, love, and redemption than gender-bending comedy. Im Yoon A and Lee Chae Min's incredible chemistry, with Lee Chae Min's breakout performance being especially notable given his short preparation time. The standout supporting characters, including Gil Geum, Gong Gil, Kang Mok Ju, and the Chinese chefs — each representing different cultural and culinary dynamics. The symbolic power of food in the drama, showing how it connects people, heals trauma, and even saves nations. The use of the Mangunrok as the show's MacGuffin — both a literal time travel portal and a symbolic love letter from the king. The drama's conclusion, including how the king travels to the modern day, and the emotional payoff of their reunion through food. A discussion of Michelin-starred restaurants in Asia, the rise of Korean cuisine globally, and personal dining experiences from Ernabel. Gong Gil's deeper role and edited-out storyline — including a potential love triangle that was ultimately minimized. The theme of finding your destined love across time, emphasized through the OST lyrics and repeated motifs of reunion and promise. What we're watching now — from Because This Is My First Life to Would You Marry Me and The Uncanny Counter — and a preview of Season 13 of K Drama Chat, where we will recap and analyze Startup. References From The Tatler: The true story about the fictional king in ‘Bon Appétit, Your Majesty' From TIME: The Real History Behind the Time Travel K-Drama Bon Appetit, Your Majesty From Reddit: Summary of the ending of the book “Surviving as Yeonsangun's Cher” Asian American Life website and recent episodes

Industrial biotechnology has enormous potential to create resilient supply chains, high performance ingredients, and a more sustainable bioeconomy, but good science alone is not enough. In this episode of Grow Everything, Karl and Erum speak with Olivier Rolland about the economic and industrial realities of scaling biology. Drawing on his experience across Michelin, TotalEnergies, Toulouse White Biotechnology, and L'Oréal, Olivier explains why biotech ventures must align sustainability, performance, cost, and customer expectations from the beginning. The conversation explores how techno economic analysis, early process constraints, industrial partnerships, standardization, and supportive policy can reduce risk and move promising molecules from the laboratory into commercial production. Olivier also discusses the biomanufacturing investment gap in Europe, the importance of resilient value chains, the limits of direct fossil replacements, and the opportunity to develop new molecules that deliver the same or better functions by design.Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and speak with the leaders and innovators using biology to change the world. Biology is the world's oldest technology, and it can be engineered. So, what are we growing?Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters:(00:00:00): Music festivals, Mike Levin, and consciousness at every scale(00:07:00): Biotech news, Houston biomanufacturing, and the Michelin Guide analogy(00:14:00): Genome astrology, ingredient transparency, and food regulation(00:21:00): Olivier Rolland on L'Oréal, Scope 3 emissions, water, and resilient supply chains(00:28:00): Finding the sweet spot between performance, economics, and sustainability(00:35:00): Techno economic analysis, retrofit constraints, and industrial partnerships(00:42:00): Europe's scale up funding gap and the emerging EU biotech framework(00:49:00): Coalitions, fragmented value chains, and practical commercialization(00:56:00): What sustainable aviation fuel teaches beauty about market pull(01:03:00): Isofunctional molecules, biotech myths, duckweed, and rapid scale upLinks and Resources:L'Oreal Advanced Biotech for SustainabilityEp. 156. When Matter Makes Decisions: Michael Levin on the Intelligence of Form"What's it like to be a Cucumber" New York Magazine article about Mike LevinBMS picks Texas for new $2.3B manufacturing campusBio-AI is All Atlases and Nowhere to Go by Jake Wintermute and American WetwareBioInnovations Events - For 25% off use code: Grow EverythingGrow Everything LinkedInTopics Covered:biomanufacturing, industrial biotechnology, sustainable materials, green chemistry, biotechnology commercialization, scope 3 emissions, defossilization, sustainable beauty, bio-based ingredients, bioeconomyHave a question or comment? Message us here:Text or Call (804) 505-5553⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Grow Everything⁠⁠⁠⁠⁠⁠⁠⁠Music by: Nihilore Production by: Amplafy Media

Le désengagement face à la fonction d'encadrement s'accentue. Les jeunes professionnels refusent les postes à responsabilités, tandis que ceux qui les occupent peinent à trouver du sens à leur quotidien. Le métier de manager traverse une crise d'attractivité sans précédent.Dans cet épisode, Delphine Zanelli reçoit Samuel Durand, explorateur des mutations du travail et réalisateur du documentaire Management, Work It Out.Le postulat du film s'articule autour d'une interrogation centrale : "Why do good people become bad bosses ?" (Pourquoi des gens bien deviennent-ils de mauvais managers ?). La réponse déplace le regard de l'individu vers l'organisation. Le système de promotion actuel repose souvent sur la loi de Peter. Les collaborateurs se retrouvent propulsés à des fonctions d'encadrement sur la base de leur seule expertise technique. Ce rôle s'exerce fréquemment par défaut, sans accompagnement, sans outils et sans clarification des attentes réelles. Les défaillances de la pratique managériale découlent de ce manque structurel de préparation, où l'intention d'accompagner une équipe n'est jamais questionnée au préalable.Pour redonner de l'impact au rôle d'encadrant, le documentaire identifie trois axes de transformation du management. La connaissance de soi constitue le point de départ indispensable à la régulation des relations professionnelles. La présence sur le terrain représente la seconde exigence, car la confiance et la reconnaissance s'y construisent, loin des salles de réunion. Enfin, le droit à l'erreur doit être redéfini. Inspiré par les secours en haute montagne, ce principe consiste à confier une tâche un cran au-dessus du niveau de compétence de l'individu pour assurer son développement, tout en conservant un cadre sécurisant.L'épisode dévoile la puissance de la subsidiarité à travers l'exemple de Michelin. L'entreprise utilise le témoignage d'un de ses anciens ouvriers pour confronter ses encadrants aux conséquences réelles de leur comportement. Cette remise en question s'accompagne d'une devise affichée dans les ateliers : "Le chef s'occupe de nous, nous on s'occupe du reste." Cette organisation pousse la délégation à son maximum. Le système fonctionne au point que certaines usines opèrent la nuit et le week-end en totale autonomie, sans aucune supervision hiérarchique sur place. L'engagement des collaborateurs s'y nourrit d'une répartition claire des responsabilités.Cet épisode donne des éléments concrets pour repenser l'évolution interne, sortir de la promotion par défaut et appliquer le principe de subsidiarité au sein d'une organisation industrielle.CHAPITRAGE :(00:00) Les questions soulevées par le nouveau documentaire (04:06) Loi de Peter et promotion par défaut (08:38) Le désengagement face aux postes d'encadrement (13:50) Le témoignage de Jean-Michel chez Michelin (17:45) Connaissance de soi et présence sur le terrain (18:52) Redéfinir l'apprentissage par le droit à l'erreur (25:05) L'autonomie totale et l'usine sans supervision (33:17) Le rôle de l'argent et de la reconnaissance

Hot Tongue Pizza owner Alex Koons joins Luca as guest co-host for a pizza-heavy tour of the LA food scene, from Queens, Cacao Mexicatessen and FurnSaj to Bar 109's Michelin-starred burger, fried pizza at Pizzeria Sei and the prospect of paying $4,000 for pasta for life. Be sure to check out his show, Fast Casual, by the way!Then restaurateur Lawrence Longo tells the incredible story of going from elite hockey player and Hollywood assistant to building an empire that includes Prince Street Pizza, Irv's Burgers, Bar Next Door, Henry's Secret Ice Cream, Tenderfest and Burgers Never Say Die. Longo reveals how a Sean Avery street fight helped bring Prince Street to Los Angeles, why its first LA pop-up caused two car crashes, how he revived Irv's, why he turned down venture capital and why LA may now be America's best pizza city.Plus, the rise and fall of Off the Menu, the one-craveable-item theory of restaurant success, the brutal economics of operating in Los Angeles and an exclusive announcement for Irv's Burgers' 80th birthday.Tickets to Pizza Run & Walk Club: Silver LakeTickets to Taqueando After Dark

Chef Dean Harrison has spent 14 of his 22 years as a chef cooking on superyachts — from a 100-footer that rode out a cyclone in the South Pacific to a 280-footer spending $50,000 a week on provisions. This episode is for anyone who's ever wondered what's actually on the other side of the "yacht life" fantasy, and for any chef weighing whether a different version of this career exists.Register for the free monthly Culinary Leadership Lab @ https://thecheflifebrigade.com/thelab"You need to leave that ego in the restaurant. But honestly, if you can do that, you're going to be a successful yacht chef."The Job Nobody Warns You AboutDean's first yacht job was a six-day crossing from Brisbane to Fiji — and it put him inside the eye of a cyclone for the entire trip. Two sailors racing in the same storm system died and fell overboard. The boat's stabilizers failed, the hydraulics overheated, and the captain hand-steered for 48 hours while the hull rolled hard enough that Dean kept a mask and snorkel by his bed, working out which doors he'd swim through if the boat flipped.That's not the version of yacht life that makes it into the brochure, or the reality show. And it's the story Dean leads with now — not the biggest boat he's worked on, not the fanciest guest — because it's the truest one.Why YachtsTwenty-two years ago, Dean started his apprenticeship at 15 in what he calls "the Gordon Ramsay era" — yelling, getting burned, abusive kitchen culture treated as normal. He wasn't chasing Michelin stars. He was looking for a version of this career that let him travel, get paid what he was worth, and keep his sanity intact. Yachting checked every box he didn't know he was allowed to want.What "Below Deck" Doesn't Show YouOn a superyacht, roughly 70% of the boat belongs to guests — the flowers, the leather, the finishes. The other 30% is crew country: bunk beds, shared cabins, thinner carpet, harsher lighting. You can feel exactly where you cross that threshold. It's not exploitation, Dean is clear — it's just the part nobody photographs.The economics on the guest side are almost absurd by comparison. A week charter on his last boat ran $1.2 million. The chef's food budget alone was $50,000 a week — not because guests eat that much, but because you're provisioning for anything they might ask for, at any hour, with no grocery store to run to mid-ocean. Tips ran $4,000–$8,000 a week per crew member. Which is how you end up getting woken at 3am to make chicken fingers, and being genuinely fine with it.The Village That Gave Him a FreezerThe two places Dean says actually changed him weren't the biggest boats — they were Alaska and Raja Ampat, Indonesia. In Vanuatu, his yacht stopped at a remote village the owners had given solar panels the year before. Dean asked the chief's son the reflexive question — "what do you do for a living?" — and got looked at like it didn't compute."I fish, I grow my vegetables, and I live," the man told him. "I smoke a bit of weed." In the year since the solar panels arrived, the village had built a small economy around freezing fish to sell in town. Dean's takeaway wasn't a lesson about simplicity — it was a correction to the assumption that wealthy people are careless with what they have. He's met, in his words, some of the most generous people he'll ever know, on boats most people will never set foot on.What It Actually CostsThe entry price is almost nothing — an STCW safety course and a basic medical exam run about $1,300 total. The real cost shows up later: missed weddings, relationships that don't survive the distance, and years living in shared cabins with people you didn't choose. Dean calls himself lucky — he started young, with no baggage — but he's honest that the mental toll compounds, especially for anyone who isn't naturally good with people in tight quarters.His one non-negotiable: coffee on deck every morning, watching the sunrise, before the day starts. And a rule he wishes he'd learned faster — know when to leave. "This is bullshit. I don't feel happy waking up every day. I leave," is how he puts it now, after staying on boats longer than he should have more than once in 14 years.Eight Years to Feel Like a Real ChefDespite steady work on increasingly high-end boats, it took Dean about eight years to fully trust that he belonged — that he could walk onto any yacht, read what the guests actually wanted, and deliver it. Now running a coaching program and recruitment agency for yacht chefs, he says the imposter syndrome is gone, not because he became perfect, but because he can see exactly where he went wrong and hand newer chefs a shortcut around it.The One Thing That Still Worries HimNot the storms. Not the isolation. The mental toll of chefs sacrificing themselves for people who, in his words, "couldn't care less if you stay or leave" and "forget about you within a year." Three or four burnouts into his own career, it's the part of the industry he's most focused on changing — both through his coaching and by pushing owners and agencies to actually pay chefs what they're worth.Big appreciation to everyone building something real out of an industry that doesn't always make it easy — this conversation is for anyone quietly wondering if there's a different way to build this career.Chapters00:00 — Cold Open — The Hallway Where the Yacht Changes02:04 — Almost Dying in a Cyclone Crossing the South Pacific06:13 — Welcome, Chef Dean Harrison06:35 — Why Yachts? Leaving the Gordon Ramsay Restaurant Era10:31 — What "Below Deck" Doesn't Show You13:36 — Provisioning $50K a Week for One Charter16:01 — The 365-Day Operation: Where the Extra Food Goes17:17 — Temp, Full-Time, and Rotational Contracts18:43 — Recession-Proof: Why the Rich Keep Chartering20:39 — The MLC: The Law That Protects Crew at Sea21:40 — The Creative Freedom of Not Costing a Plate24:15 — Alaska, Raja Ampat, and the Village That Changed Him26:56 — What It Actually Costs to Get In27:55 — What It Costs You Emotionally, Physically, Romantically29:26 — Coffee, Sunrise, and Knowing When to Leave a Boat31:50 — Safety, Predators, and What the MLC Actually Protects34:31 — The Thorns: 24-Hour Service and Leaving Your Ego Behind35:46 — How to Actually Prepare for This Industry37:41 — Why Chefs Leave: Camaraderie, Burnout, and the Clock39:36 — Eight Years to Feel Like a Real Chef40:50 — Imposter Syndrome on the Other Side of the Table42:29 — Building an Agency and Fighting for Better Pay43:00 — What He'd Tell His 22-Year-Old Self44:28 — Play: Snowboarding, Free Diving, Staying Human45:00 — The Next 12 Months46:14 — The One Thing That Still Worries HimBecome a Yacht Chef | Get Hired, Get Paid, See the WorldAbout Dean Harrison — Yacht Chef & FounderThe Yacht ChefDean Harrison | The Yacht ChefAB Techniccal College | Culinary ProgramCarolina Health & WellnessRegister for The Leadership LabAdam M LambChef Life Media LLC

A chef's story can be inspiring, but Chef Franco Lania's story goes far beyond the kitchen. He is an award-winning master chef, culinary educator, and entrepreneur who has cooked at the highest levels, from elite restaurants to luxury cruise lines. He's also a 9/11 survivor who was evacuated from Tower Two, and he shares what that morning felt like from the inside, including the chaos, the noise, and the long, frightening hours it took to get home to his pregnant wife with no way to contact anyone.We talk about why he chose to write a memoir, “Cooking Inspired: Design Your Dish, Design Your Life,” instead of a cookbook, and how cooking can become a practical way to care for your mind when stress, anxiety, or depression pulls you off track. Franco takes us back to the unlikely start of his career, when his dad pushed him into a job at a gourmet supermarket after a painful family divorce, and how that early structure led to the discipline and accountability he later learned in Michelin-level kitchens.From there, we get honest about purpose, legacy, and faith. Franco explains how trauma can shake your beliefs, what helped him find his way back through church community, and how his “Design Your Dish, Design Your Life” mindset connects food to a life built with intention. We also dig into the differences between American and European food culture, ingredients, and portion sizes, plus his boutique Italy culinary travel experiences through Tavola Tours.If you care about resilience, mindful cooking, culinary storytelling, and finding meaning after hardship, you'll want this conversation in your ears. Subscribe, share this with a friend who needs hope, and leave a review so more people can find it.Find Franco: https://www.francolania.com/Support the showElsa's AMAZON STORE Elsa's FAITH & FREEDOM MERCH STOREElsa's BOOKSElsa Kurt: You may know her for her uncanny, viral Kamala Harris impressions & conservative comedy skits, but she's also a lifelong Patriot & longtime Police Wife. She has channeled her fierce love and passion for God, family, country, and those who serve as the creator, Executive Producer & Host of the Elsa Kurt Show with Clay Novak. Her show discusses today's topics & news from a middle class/blue collar family & conservative perspective. The vocal LEOW's career began as a multi-genre author who has penned over 25 books, including twelve contemporary women's novels. Clay Novak: Clay Novak was commissioned in 1995 as a Second Lieutenant of Infantry and served as an officer for twenty four years in Mechanized Infantry, Airborne Infantry, and Cavalry units .  He retired as a Lieutenant Colonel in 2019. Clay is a graduate of the U.S. Army Ranger School and is a Master Rated Parachutist, serving for more tha...

Savor Sonoma at Graton Resort & Casino: Carey Sweet on AYA, Live Fire & Vine & Sonoma County Wine Wine Road: Wine, When & Where Podcast Host: Katie Ambrosi Guest: Carey Sweet — longtime Sonoma County wine and food writer and Public Relations Manager at Graton Resort & Casino Episode Summary What's new at Graton Resort & Casino, and what can wine and food lovers expect from Savor Sonoma Live Fire & Vine? In this episode of the Wine Road: Wine, When & Where Podcast, Katie Ambrosi sits down with longtime Sonoma County wine and food writer Carey Sweet at Graton Resort & Casino in Rohnert Park, California. Carey shares her journey from covering the Sonoma County culinary scene as a journalist to joining the team at Graton, along with an inside look at the resort's major expansion, its growing culinary program, the new AYA restaurant, and the upcoming Savor Sonoma food and wine celebration on August 21–22, 2026. We also dive into the Live Fire & Vine Festival, featuring nationally known chefs cooking over live fire alongside a Sonoma County wine village, plus Graton's on-site farming program, sustainability efforts, upcoming restaurants and entertainment, and what makes Graton an increasingly important part of the Sonoma County food and wine scene. In This Episode Katie and Carey talk about: Carey Sweet's career covering Sonoma County wine, food, restaurants and hospitality and her transition from journalism to public relations at Graton Resort & Casino The major expansion underway at Graton, including a new smoke-free casino space AYA, Graton's new flagship restaurant led by Chef Roy Ellamar Chef Ellamar's California coastal cuisine with Asian, Hawaiian and Filipino influences Savor Sonoma, taking place August 21–22, 2026 The sold-out Friday Headliners Dinner and Saturday's Live Fire & Vine Festival Celebrity chefs including Aarón Sánchez, Marcus Samuelsson, Bryan and Michael Voltaggio, Nyesha Arrington, Charlie Palmer, Dustin Valette and Roy Ellamar The Aarón Sánchez Impact Fund, under the Emeril Lagasse Foundation, and its support of Latino youth pursuing culinary careers Graton's five-acre G5 farm and plans for the new 40-acre G40 farm Sonoma County sustainability, farm-to-table dining, living wages and community investment Graton's Sonoma County-focused wine program and Wine Director James Hernandez New and upcoming Graton restaurants including Revere (which is the rebranded 630 Park Steakhouse), Neon Kitty and Soco DoCo The Playbook's Detroit-style pizza and quesabirria tacos Graton entertainment, including John Legend, Third Eye Blind and plans for a new 3,600-seat theater Carey's favorite West Sonoma County food destinations What makes a great Sonoma County restaurant wine list Savor Sonoma 2026: Event Details Savor Sonoma takes place at Graton Resort & Casino in Rohnert Park, Sonoma County, on Friday, August 21 and Saturday, August 22, 2026. Friday, August 21: Headliners Dinner The Friday night Headliners Dinner is sold out and features a five-course collaborative dinner from acclaimed chefs including Aarón Sánchez, Charlie Palmer, Bryan and Michael Voltaggio and Roy Ellamar. Saturday, August 22: Live Fire & Vine Festival Time: Noon–5:00 PM Location: Poolside at Graton Resort & Casino General Admission: $165 VIP: $245, including the AYA after-party from 7:00–9:00 PM SOLD OUT Dress: Sonoma County elegant / resort wear Live Fire & Vine brings together acclaimed chefs cooking over open fire, Sonoma County and California wineries, live music and a poolside wine-country setting. Featured chefs: Aarón Sánchez, Chef, restaurateur and television personality known for MasterChef and Chopped Nyesha Arrington – James Beard Award finalist, alumna of "Top Chef," "Next Level Chef" and chef/owner of Native by Nyesha Cal-global restaurant in Los Angeles Marcus Samuelsson, Award-winning chef, restaurateur and Top Chef Masters winner Charlie Palmer, Sonoma culinary pioneer and founder of the Charlie Palmer Collective Bryan & Michael Voltaggio, Top Chef alumni and acclaimed restaurateurs Dustin Valette, Michelin-recognized Sonoma chef-vintner and founder of Valette Hospitality Roy Ellamar, Executive Chef of AYA at Graton Resort & Casino Wine Road Wineries at Savor Sonoma Live Fire & Vine We're especially excited to see several Wine Road member wineries pouring at Savor Sonoma. If you're attending Live Fire & Vine, be sure to look for these Wine Road wineries: A. Rafanelli Winery Bricoleur Vineyards Iron Horse Vineyards J Vineyards & Winery Ridge Vineyards Silver Oak Cellars These wineries are part of the Wine Road community representing the wines and wine experiences of Northern Sonoma County and Sonoma County wine country. Live Fire & Vine Chef Menu Aarón Sánchez Grilled Chicken Halves Congri, heirloom tomato and peach salad, Crystal Mojo sauce Marcus Samuelsson Whole Smoked Lamb Roasted pineapple, olive tapenade, roti and Scotch bonnet peppers Bryan & Michael Voltaggio Miso-Mushroom Cedar-Planked Cod Mushroom fideos, maitake mushroom, fennel pollen and Espelette aioli Dustin Valette Whole Pig Porchetta Smoked guanciale and white corn salad, Périgord truffle espuma Roy Ellamar Octopus Tinono & Pork Belly Lechon Sweet onions and Sungold tomatoes Nyesha Arrington Santa Maria-Grilled Tomahawk Ribeyes Kickback potato salad, charred spring onion and beef-fat vinaigrette Graton Resort & Casino Culinary Team G40 Vegetable Paella Pan-Roasted Camembert Local fruit and honey with Della Fattoria bread Cold Fruit Stand House-made chamoy, chili and lime salt Semolina Olive Oil Cake Whipped mascarpone and grilled summer stone fruit Wineries Pouring at Savor Sonoma Live Fire & Vine The Live Fire & Vine wine village features a broad selection of Sonoma County, Napa Valley and California wineries, including: A. Rafanelli Winery Aperture Cellars Bricoleur Vineyards Browne Family Wines Chappellet Hourglass J Vineyards & Winery Ledson Winery & Vineyards Martinelli Winery & Vineyards Ram's Gate Winery Ridge Vineyards Silver Oak Cellars Staglin Family Vineyard The Mascot Truchard Vineyards Turley Wine Cellars Valette Wines Vérité / Anakota Williams Selyem More About AYA at Graton Resort & Casino AYA is Graton Resort & Casino's new flagship restaurant, led by Chef Roy Ellamar, whose background includes working with legendary chef Joël Robuchon. The restaurant highlights California coastal cuisine with Asian, Hawaiian and Filipino influences while drawing ingredients from Graton's own farming program. Carey also talks about Graton's five-acre G5 farm and the planned G40, a 40-acre agricultural project designed to expand the resort's connection between farming, sustainability and its restaurants. New Restaurants & Entertainment at Graton Graton continues to expand its food, beverage and entertainment offerings. Carey gives us a preview of several projects, including: Revere: a reimagined version of the 630 Park Steakhouse with tableside presentations and a dramatic meat program. Neon Kitty: a playful, upscale concept inspired by Japanese convenience-store culture, expected to open in September. Soco DoCo: a brioche-based doughnut concept. The Playbook: serving casual favorites including Detroit-style pizza and quesabirria tacos. Graton is also expanding its entertainment offerings, with concerts including recent performances by John Legend and Third Eye Blind and plans for a new 3,600-seat theater as part of its hotel expansion. Carey Sweet's Sonoma County Food & Wine Picks In our rapid-fire round, Carey shares some of her favorite Sonoma County and West County destinations and discusses places including: Casino Bar & Grill in Bodega Valley Ford Creamery and Estero Gold cheese Rocker Oysterfeller's in Valley Ford Hazel in Occidental Cyrus in Geyserville SingleThread in Healdsburg Dry Creek Kitchen in Healdsburg She also shares her philosophy on Sonoma County restaurant wine programs: start with the wines and build the menu around what you want to drink. Also Mentioned in This Episode Graton Resort & Casino AYA The Playbook Tony's Revere/630 Park Steakhouse Neon Kitty Soco DoCo Douglas Keane and Cyrus SingleThread Dry Creek Kitchen Casino Bar & Grill Valley Ford Creamery Rocker Oysterfeller's Hazel About the Wine Road Podcast Wine Road: Wine, When & Where explores the wineries, winemakers, chefs, restaurants, events and personalities that make Northern Sonoma County wine country such a special place to visit. Follow the Wine Road for more stories and events from Alexander Valley, Dry Creek Valley and Russian River Valley, and subscribe to the podcast so you don't miss our next episode.  

There is a corner of England that most traveling golfers have never set foot in, and until Connor's recent trip, one H&B hadn't reached in years. The far southwest, from Devon to the cliffs of Cornwall, has quietly held some of the game's most rewarding links all along.In this episode, Connor and D.J. retrace Connor's ten nights in the region, beginning in the storied Surrey heathland, working down the coast from one outstanding links to the next.Along the way they discover the Good Life that sets this region apart: Michelin-starred dining, a slower and almost Mediterranean pace, hotels perched above the beach, and some of the warmest hospitality across the pond.This is a region for the traveler who has already done the marquee trips and is ready for somewhere genuinely new: an authentic, uncommercialized links experience paired with some of the best Good Life offerings in Britain. If you've been there and done that across the pond, Southwest England is a corner of the map worth discovering.

This episode is about how racing sucks you in—even (or perhaps especially) if it's tied to your day job. And never more than with endurance racing.Last month, BFGoodrich invited Ross and Sam to co-drive a Porsche Boxster in a ChampCar enduro weekend at VIR. A lot happened. Way too much! Chiefly, though, our two co-hosts chatted with some smart people. They talked about why everyone from track-day junkies to moonlighting pros bothers to go amateur endurance racing—and why this quirky little corner of the sport has never been larger or more successful.*00:00 – 32:00 — TJ DENNIS and ED GLISS: Brand manager for BFG's Ultra-High Performance division (Dennis). A former Michelin test driver turned marketer (Gliss). And two driving die-hards who currently own and track an NB Miata and an E90 BMW M3 on weekends. They get it. *32:00 – 49:00 — DAVID KICAK: Former IMSA and Trans-Am driver. Marketing and sponsor manager for the ChampCar Endurance Series. Has known Ross since the 1990s. He also gets it.*This show's format rotates weekly, because squirrel. We call this format “IN THE TRENCHES.”This episode was produced by Sam Smith. Thanks, as always, to our friends at BFGoodrich for supporting the show!**Who We Are + Spicy Merch:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.ItsNotTheCar.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**Support It's Not the Car:Contribute on Patreon ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/notthecar⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**Topic suggestions, feedback, questions? Let us know what you think!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INTCPod@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**Check out Sam's book!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Smithology: Thoughts, Travels, and Semi-Plausible Car Writing, 2003–2023⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**Where to find us:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/intcpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/thatsamsmith/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/j.v.braun/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/rossbentley/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://rossbentley.substack.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://speedsecrets.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**ABOUT THE SHOW:It's Not the Car is a podcast about people and speed. We tell racing stories and leave out the boring parts.Ross Bentley is a former IndyCar driver, a bestselling author, and a world-renowned performance coach. Jeff Braun is a champion race engineer. Sam Smith is an award-winning writer and a former executive editor of Road & Track magazine.We don't love racing for the nuts and bolts—we love it for what it asks of the meatbag at the wheel.New episodes every other Tuesday.

Guests: Steve Akian — Owner, Akian Plumbing, Heating, Cooling & Electric | Co-Founder, Fix to Finish Eric Karofsky — Founder, VectorHX | Co-Founder, Fix to Finish Guest Links: Website: https://fixtofinish.aiSteve Akian is a plumber by trade who grew Akian Plumbing to $14 million over ten years. Eric Karofsky spent 25 years leading digital programs for Michelin, Royal Caribbean, Fidelity, and the Broad Institute of MIT and Harvard. Together they're building Fix to Finish, an AI platform that lets a homeowner diagnose their own plumbing problem, see real pricing, and book the job in five minutes, trained on 50,000 real work orders from Steve's company. In this episode, they break down what AI can actually do in a home service business right now, why customer expectations in the trades haven't changed in 40 years, and how one Saturday water heater call got cut in half because the tech showed up already knowing exactly what to do.You'll learn:Can AI actually diagnose an HVAC or plumbing problem (and why they started with plumbing)How 50,000 work orders became the training data for a real diagnostic toolThe Saturday water heater story that cut job time by 50%Why techs who hate selling are the ones most excited about thisThe win-win-win philosophy: company, customer, and platform all benefitWhy home service customer experience hasn't changed in 30 to 40 yearsHow the inventory tool matches receipts to photos for real job costingWhy technicians buy five valves when they only need threeThe app adoption problem and why leadership and culture make it non-negotiableWhy enterprise AI still isn't taking off (it's a stickiness problem, not a budget problem)Design by HIPPO: why the highest paid person's opinion ruins productsHow to segment and test with real customers instead of random panelsWhy one angry customer is not a reason to change your process (but a cluster is)The Blockbuster and taxi industry warning for contractors who wait too long

Devon Quinn had a biology degree and a standing offer to train mine-hunting dolphins for the Navy in San Diego. He turned it down (the water was too cold, the gig was unpaid) and ended up in a kitchen instead. Today he's Chief Culinary Officer of The Paramount Group and the chef behind Michelin-recognized eden. He walks us through the whole arc: training under Jean-Michel Diot, Dale Levitski, and Andrew Zimmerman, running the dining programs at the Art Institute of Chicago alongside Tony Mantuano, and co-founding Paramount Events in 2011. We talk the grit of catering (dragging 3,000 pounds of food over a barb wire fence in a downpour, laying plywood so guests could climb a muddy hill to dinner), the pandemic reset that took his operation from 500 people down to 19 and forced him to rebuild, the biology obsession that has him hunting for land to grow obscure ingredients -- and so much more. 

Jeff Bliss discusses the severe threats posed by a potential "super El Niño," which could lead to massive coastal erosion, mudslides, and heavy rains in Los Angeles, similar to the damage seen in previous severe weather years. He also reports on active wildfires in California, such as the Timber Fire in Monterey County and the Bug Fire near the Nevada border, noting that humans cause roughly 90 to 95% of these blazes. Shifting to entertainment, Bliss describes the highly anticipated opening of the Lucas Museum of Narrative Art, which features the "Skywalker Grill"—a restaurant causing excitement among Los Angeles foodies for its Michelin-star potential. Additionally, Bliss covers the landmark $12.8 billion purchase of the Los Angeles Lakers by a group involving Jared Kushner and Bob Iger. Finally, he touches on the legal controversy surrounding the Paramount-Skydance merger and David Ellison's threat to move production out of Hollywood. (1)

TABLE OF CONTENTS THE JOHN BATCHELOR SHOW 8-14-2026.Jeff Bliss discusses the severe threats posed by a potential "super El Niño," which could lead to massive coastal erosion, mudslides, and heavy rains in Los Angeles, similar to the damage seen in previous severe weather years. He also reports on active wildfires in California, such as the Timber Fire in Monterey County and the Bug Fire near the Nevada border, noting that humans cause roughly 90 to 95% of these blazes. Shifting to entertainment, Bliss describes the highly anticipated opening of the Lucas Museum of Narrative Art, which features the "Skywalker Grill"—a restaurant causing excitement among Los Angeles foodies for its Michelin-star potential. Additionally, Bliss covers the landmark $12.8 billion purchase of the Los Angeles Lakers by a group involving Jared Kushner and Bob Iger. Finally, he touches on the legal controversy surrounding the Paramount-Skydance merger and David Ellison's threat to move production out of Hollywood. (1)Gene Marks shares insights from White House advisor Kevin Hassett regarding the validity of government economic data, with Hassett favoring durable goods orders and unemployment claims over revised surveys. Marks reports a generally positive outlook for small businesses, citing an uptick in optimism and a four-year high in manufacturing activity driven by the AI and data center explosion. He notes that while tariffs and $4 gasoline remain concerns, many businesses are absorbing costs without significant impact on sales. Marks characterizes the United States as an "entrepreneur's paradise" because of the ease of starting a business and the high availability of capital. He highlights that nearly half a million new business applications are filed monthly, supported by record levels of private debt and venture capital. Marks concludes that despite various uncertainties, the small business sector remains resilient and is continuing to hire. (2)Jim McTague provides a report on the "mixed" economy of Lancaster County, Pennsylvania, observing that retail activity is picking up due to back-to-school shopping despite inflationary pressures. He notes that discount giants like Costco are packed as shoppers seek relief from high prices, while tourism traffic at local hotels and amusement parks has lightened midweek. McTague also highlights local opposition to data centers, making them a contentious political issue for upcoming elections. A central focus is the "Heritage Paris" patisserie at Park City Mall, where a French chef sells premium handcrafted pastries. McTague describes high-end offerings like the "Popcorn Illusion" pastry priced at $17.95, illustrating a market for luxury food even in a cautious economy. He humorously recounts his own difficulty resisting these treats while on a low-carb diet, emphasizing that the shop is a significant draw for local residents. (3)Lorenzo Fiori describes a "disaster" situation in Europe caused by severe drought and record heat, with water restrictions implemented in Swiss towns and critically low levels in northern Italy's Po River. The drought has turned the normally green Alps brown and disrupted lake navigation. Simultaneously, Sicily's Mount Etna has entered a prolonged eruption phase, spewing ash for seven days and forcing the cancellation of 700 flights at Catania airport during the peak tourist season. Fiori notes the chaos caused by tourists seeking "eruption selfies" in dangerous areas. For a cultural reprieve, he recommends the Bernina Express rail journey, which reaches the highest railway point in Europe. He also shares a traditional recipe for polenta with Gorgonzola cheese, paired with local Valtellina wine, though he expresses concern that the drought may soon impact milk production from Alpine cows. (4)Bob Zimmerman details the robotic mission by startup Catalyst to rescue NASA's Swift Space Telescope, utilizing innovative software to maneuver a servicing craft despite thruster failures. He highlights SpaceX's massive Starshipproduction line in Boca Chica, noting that four prototypes are ready for monthly launches and upcoming orbital refueling tests. Zimmerman also discusses Lockheed Martin's strategic investments in rocket startups like Firefly to secure launch capabilities. On the international front, he reports on Poland's successful protest against Starlink roaming restrictions and Vietnam's first satellite contract with an American company, SpaceX, signaling a shift toward U.S. ties. Additionally, Zimmerman covers the State Department's efforts to pull India away from Russian space partnerships and NASA's collaboration with the Department of Energy on nuclear propulsion for Mars. He concludes with breathtaking imagery of stars orbiting the Milky Way's central black hole. (5)Alex Wright, author of Empire of Ink: The Printers, Rogues, and Radicals Who Invented the American Newspaper, Part Two: Wright recounts the history of American newspapers, focusing on the Civil War's impact on journalism. He highlights George Smalley's groundbreaking combat reporting at Antietam, where Smalley wrote a vivid account on a night train to secure the "scoop of all scoops" for the Tribune. Wright also explores "soldier-published" newspapers that provided a slice of camp life and the origins of Stars and Stripes. Moving west, he describes the dangerous life of frontier editors, such as Mark Twain, who carried revolvers to defend against aggrieved readers and occasionally fled town to avoid duels. Wright explains how newspapers became "gold mines" by discovering the revenue potential of patent medicine advertising, which once accounted for half of all ads. He concludes by drawing parallels between the fragmented, anything-goes media landscape of the 19th century and today's digital era of content creators and AI. (6)Henry Sokolski examines the "Golden Dome," a proposed $185 billion space-based missile defense project that mirrors the Cold War-era SDI. He warns that the program's lack of transparency is "suicidal" for its funding, as Congress remains in the dark about its primary mission. Sokolski notes that while technology is closer to practicality than 40 years ago, current threats are often low-cost drones rather than intercontinental missiles. In the energy sector, he highlights Elon Musk's $10 billion "Project Crystal Sun" solar factory in Texas, which Musk frames as capturing the "fusion reactor" of the sun. Sokolski observes that even conservative states are voting with their pocketbooks for renewables as battery storage investments double. Finally, he touches on a mutual defense pact between Saudi Arabia, Turkey, and Pakistan, suggesting a "Sunni NATO" is emerging due to a lack of confidence in U.S. security guarantees. (7)Angela DiFulvio explains a theoretical method for detecting nuclear weapons in low Earth orbit to prevent catastrophes like the 1962 Starfish Prime experiment, which destroyed a third of existing satellites. She describes an "inspector" satellite designed to induce a unique radioactive signature from fissile material using high-energy protons. DiFulvio details technical challenges, such as "pulse shape discrimination," to distinguish weapon-related neutrons from background cosmic radiation in the harsh space environment. She suggests that an international agency like the IAEAmight oversee these inspectors to ensure space remains weapon-free. DiFulvio emphasizes that while tests can occur in classified environments, more research is needed on the survivability of sensing electronics. She warns that a modern orbital nuclear detonation would be catastrophic for global infrastructure, specifically mentioning the vulnerability of massive constellations like Starlink. (8)

In this episode of Five Minute Friday, I'm challenging one of the most common tendencies I see among orthodontists: taking a proven system or technology and immediately trying to “make it our own.” We're highly educated, driven, and clinically capable—but those strengths can become weaknesses when we assume we can redesign every workflow better than the people who built and refined it. As staffing becomes more difficult, the practices that thrive will be the ones that implement technology before they are forced to. My goal is to help you build a more efficient, resilient practice—one that allows you to spend less time working inside the business and more time leading, growing, and enjoying it.

C dans l'air l'invité du 25 avril avec Adèle Haenel, actrice et Me Anouck Michelin, son avocate, du barreau de Paris. Adèle Haenel s'exprime pour la première fois dans une interview télévisée à propos de la condamnation en appel de Christophe Ruggia. Le cinéaste a été condamné en appel ce vendredi 17 avril à cinq ans de prison dont deux ferme sous bracelet électronique, pour agressions sexuelles à l'encontre de l'actrice lorsqu'elle était âgée de 12 à 14 ans. Accompagnée de son avocate, Me Anouck Michelin, elles reviendront ensemble sur ce procès qui s'est ouvert en décembre 2024. Son avocate a-t-elle réussi à convaincre Adèle Haenel, au départ très sceptique, de l'importance de cette action en justice ? Quel bilan tirent-elles de ce procès ? Si la page judiciaire se tourne, la comédienne dénonce toujours le fait qu'on lui a volé son enfance. L'actrice qui a, depuis, décidé d'arrêter le cinéma, dit désormais consacrer le reste de sa vie à lutter pour la justice et les droits humains.

Notas Macabrosas - Pitón de 7 metros aplasta a hombre - Autoridades queman drogas en Oaxaca - Murió una joven tras ser aplastada por un hombre que cayó de un piso 12 - Mujer desnuda hace huir a testigos de Jehová - Un asistente a un concierto de metal defeca en medio del mosh pit - Restaurante con estrellas Michelin se enfrenta a una pena de cárcel por usar hormigas como decoración en postres - Autoridades inspeccionaron una propiedad de Linda Blair, actriz de ‘El Exorcista', donde habría más de 100 perros - Ex Power Ranger Verde usó sus habilidades para robar más de 40 casas - Un hombre de 89 años se descompensó, fueron a atenderlo y le descubrieron un arsenal nazi en su casa - Preseleccionados juveniles de taekwondo se graban bebiendo alcohol - Hombre sufre amputación de su miembro genital tras ser atacado por un burro - Datos curiosos sobre objetos foráneos - Dueña Del Pato Merlín Desata Polémica Tras Mostrar Figura De Baphomet En Su Casa   - Muere otro ejemplar en el Zoológico de León - Pelea en estreno de Spider-Man: Brand New Day habría comenzado por un spoiler dentro del cine - Hombre fue detenido por disfrazarse de La Muerte y asustar desde el techo de un hospital a médicos, pacientes y familiares - El Hombre Gato de Argentina Encuentros Cercanos (con Distrito de Espías) - Michael y Diego nos cuentan la historia de Winston M. Scott (papá de Michael), un espía de la CIA que vivió en México y con la ayuda de las autoridades mexicanas, orquestó el robo de un satélite soviético en nuestro territorio. Escucha “Distrito de Espías” en Audible: https://www.audible.com/es_US/podcast/Distrito-de-espias/B0HBC3GP6Y También puedes escucharnos en Youtube, Spotify, Apple Podcasts, Amazon Music o tu app de podcasts favorita. Apóyanos en Patreon:https://www.patreon.com/leyendaspodcast​ Apóyanos en YouTube:https://www.youtube.com/c/leyendaslegendarias/join Síguenos:https://instagram.com/leyendaspodcast​https://twitter.com/leyendaspodcast​https://facebook.com/leyendaspodcast​ #Podcast​ #LeyendasLegendarias​ #HistoriasDelMasAca

Opening a restaurant in New York is difficult, even when the people behind it come from one of the best restaurants in the world.When Cedric Nicaise and chef Andy Quinn set out to open The Noortwyck, they wanted to create a true West Village neighborhood restaurant—something very different from the three-Michelin-starred Eleven Madison Park, where they had both previously worked. But building the restaurant has not been easy, a reality Cedric is refreshingly candid about. Some days, he admits, it can still feel nearly impossible.At the same time, The Noortwyck created the opportunity for them to open Oriana, their more approachable take on fine dining, which is already attracting attention and acclaim.Cedric joins Adam on this episode of The Buildout to discuss learning from mistakes, the importance of service and hospitality, and what restaurant critics get right—and wrong—about the dining experience.Follow us: https://www.instagram.com/buildoutpodcastOriana: https://www.instagram.com/oriana.nycCedric Nicaise: https://www.instagram.com/cedlovesbaconVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

I am pretty sure you didn't catch the article in the Somm Journal written by David Schulner. And if you did, you were not as jealous as I was. Well, let's call it inspired. Trading the glitz of Hollywood for the chaos of the restaurant floor, David Schulner doesn't just pour wine—he pours gasoline on the genteel myths swirling around it. You'll hear what happens when a successful TV showrunner, fresh off the picket lines of the 2023 writers' strike, crashes headfirst into the closed ranks of Michelin-star restaurants. Forget those dreamy drone shots over gleaming vineyards; David Schulner exposes the cutthroat realities of wine service, the humiliations of being the new kid at 50, and why, even with a TV resumé, you can't buy your way onto the restaurant floor. If you still think wine is all velvet gloves and romantic stories, think again—this is one guest who's happy to spill the dirty secrets, right alongside the Pomerol. In this episode, you'll discover what hospitality really means in an industry obsessed with pedigree, why most people—Sommeliers included—are entirely faking it, and who gets left behind when Napa and Bordeaux "evolve." David Schulner and Paul Kalemkiarian aren't afraid to torch the sacred cows of the wine world, from pretentious tasting rooms to the sanitized myths of customer service. Instead of parroting the party line, you'll get a front-row seat to the raw, awkward, ego-bruising reality of what it takes to serve, sell, and survive when the masks come off. If you're tired of wine podcasts that sound like a sommelier's TED Talk—or shows that make the industry look like a playground for privileged insiders—this conversation will rattle your cage. David Schulner lays bare why most restaurants won't hire a middle-aged rookie with Hollywood connections, why real hospitality is an act of rebellion against wine snobbery, and how every industry he's loved is "on the death knell"—and that's exactly what makes them magic. The result? An unfiltered, sometimes uncomfortable, ultimately inspiring blueprint for anyone who's ever wondered if there's a place for outsiders in one of the world's most insular trades. You won't just walk away with surface-level talking points. You'll come away with forbidden knowledge and questions that might keep you up at night. Here's your table of contents—open these books at your own risk: