Podcasts about Michelin Guide

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

Today on the podcast Eric is joined by Jacques Varon and Evan McCarley of Baso. The pair speak with Eric about how they first got connected, the evolution of Baso since it first opened, the addition of Sarah Dowling to the team, the incredible wine list, what they've learned from their customers, what it's meant to be part of the Michelin Guide, the growth of Baso's popularity, current goals, and more! Plus, Evan shares about her culinary history, how she first got involved with Baso, and the duo talk about getting chairs. Chairs are kind of a key thing.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Whiskey-Obsessed Houston Restaurant will Shutter River Oaks Location Here's What 12 Houston Chefs will Serve at James Beard Fall Food Event New York Times Names Houston West African Restaurant to 50 Best List Houston Fine Dining Restaurant Parts Ways with Longtime Chef New, Mexico-Inspired Bar Shakes Up Montrose with 'Cocktail Omakase'

Today on the podcast, Eric is joined by Shawn Singh a.k.a. Shawn the Food Sheep! Shawn speaks with Eric about how he first got started down the influencer path, why the first 3 seconds of a video are so important, wanting to showcase his personality, building a good community, finding under the radar spots, staying positive with his content, coming around on sushi, older places around Houston that he'd like to try, his quest to try every Houston area restaurant in the Michelin Guide, what restaurants could be included in this year's Michelin Guide, some of his top recommendations, the qualities of a good coffee shop, possibly going down a bar/cocktail review route, and much more! Follow Shawn on Instagram & TikTok. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Exclusive: Top Houston Chef Will Lead New Heights Hotel's Italian Eatery James Harden's Houston Restaurant Locked Out Over $2.2 Million in Unpaid Rent Houston Bagel Shop with Freshly-Baked Fare Sprints into Clear Lake Houston Italian Restaurant will Shutter After 5 Years in Montrose Hustling Houston Vietnamese Restaurant Signs 24 Unit Franchise Deal Meet the Ex-Killen's Employees Opening a New Barbecue Joint in EaDo

Thomas Bille of Belly of the Beast returns to the podcast after 5 long years and a James Beard Award win. Thomas shares with Eric why he decided to put a pause on the initial version of Belly of the Beast, what he took away from his experience of Chivos, why Spring was the right place for the new version of Belly of the Beast, looking at spaces in Houston initially, the vision for the new iteration, how it all came together, the menu this time around, taking time to get into a rhythm, what being included in the Michelin Guide did for the restaurant, being part of the new modern version of Mexican food movement in the city, what it was like hearing his name for the James Beard award, the amount of flowers he's gotten since winning (it's a lot), how serious a Belly of the Beast 3.0 with a live fire grill is, details of his upcoming pop-up, what life has been like since the James Beard awards, and much more!      Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: 16 Houston Restaurants Compete in CultureMap's Top Taco Tournament Houston Restaurant Known for American Fare Finds New Location in River Oaks First Look at Modern Houston Ice House's New Location Near the Heights Ex-Tris Chef and Aaron Bludorn Opening New Eateries in The Woodlands Michelin-Starred Houston Restaurant Opens Location in New York City

On this episode of Destination on the Left, Mike Testa, President & CEO of Visit Sacramento, describes how his destination has diversified their focus to include festivals and events, sports, leisure markets, and culinary. He explains how positioning themselves as America's Farm to Fork Capital has paid dividends, including booking a 10-year contract to host the Terra Madre Americas convention. Mike also discusses why tourism is not for tourists and how that plays into action through Visit Sacramento's work and community partnerships. What You Will Learn in This Episode: Why Mike's long tenure at a single DMO has given him unique insights and influence in the community How Sacramento's diversification from meetings and conventions to include festivals, sports, leisure, and culinary events has dramatically grown annual room nights and economic impact What motivated Visit Sacramento to claim the title of America's Farm to Fork Capital How Visit Sacramento secured high-profile events like the Tower Bridge Dinner and attracted the Michelin Guide to the city, to cement its reputation as a food destination Visit Sacramento's focus on quality of life for residents, and drives deeper community partnerships Strategies Mike and his team have used to build relationships with local leaders and partners How successful event hosting, like the Aftershock Music Festival, has opened doors for additional festivals and conventions Building a New Identity: Sacramento's Creative Leap When people think of top destinations in California, their minds often go straight to San Francisco, Los Angeles, San Diego, or Napa. Sacramento—the state's capital—rarely makes the “must-visit” short list. But as Mike Testa, President and CEO of Visit Sacramento, explains, that's exactly why his team has spent the last several years shaking up expectations and positioning Sacramento as a destination worthy of national and international attention. Mike's approach to make noise, drive results, and never be satisfied with the status quo. When the pandemic hit, instead of waiting it out, Visit Sacramento doubled down on innovation by diversifying its room night sources and investing heavily in outdoor events, festivals, sports, and especially its burgeoning culinary scene. The payoff has been nothing short of remarkable. America's Farm-to-Fork Capital Sacramento sits in the heart of fertile farmland, growing everything from sushi rice to 80% of the nation's caviar. But it wasn't until a local chef pointed out the city's unique agricultural advantage that Mike and his team realized: Sacramento had a rock-solid, authentic claim to the title America's Farm-to-Fork Capital. Visit Sacramento set out to build signature experiences, like the renowned 800-person Tower Bridge Dinner (a highlight that sells out in seconds), a Michelin Guide presence (Sacramento became only the fifth U.S. city to earn this distinction), and a thriving roster of food and wine festivals. Topping it all off, the city soon hosts the inaugural Terra Madre Americas, a massive international celebration of slow food previously held only in Italy, for which Sacramento was selected as the North American host in a 10-year deal. Putting Community First At the heart of Visit Sacramento's strategy is a simple, resonant principle: “Tourism is not about the tourists. It's about improving the quality of life for the people who live here,” Mike emphasizes. This community-first approach runs deep. It means demonstrating the value of tourism to local officials and residents not just through economic statistics, but by contributing to civic life and showing up for critical community projects, events, and diverse groups. Resources: Website: https://www.visitsacramento.com/ LinkedIn Personal: https://www.linkedin.com/in/mike-testa-1082673/ LinkedIn Business: https://www.linkedin.com/company/sacramento-convention-&-visitors-bureau/ Attracting International Brands to Your Destination, with Mike Testa We value your thoughts and feedback and would love to hear from you. Leave us a review on your favorite streaming platform to let us know what you want to hear more o​f. Here is a quick tutorial on how to leave us a rating and review on iTunes!

What do rubber tyres have to do with delicious food? The answer lies in the story of the Michelin brothers. French inventors Edouard and Andre Michelin created the Michelin tyre company in 1889 and transformed the travel industry. A few decades later, they began publishing a guide to highlight food in restaurants worth travelling for, which, of course, they'd need strong Michelin tyres to reach. Nowadays, the coveted Michelin star – an award given to only the world's finest restaurants – is one of the culinary world's highest accolades. But the rating system is somewhat shrouded in mystery.橡胶轮胎与美味食物有什么关系？ 答案在于米其林兄弟的故事。 法国发明家爱德华（Edouard）和安德烈·米歇林（Andre Michelin）于1889年成立了米其林轮胎公司，并改变了旅游业。 几十年后，他们开始发布一份指南，以突出值得旅行的餐馆中的食物，当然，他们需要强大的米其林轮胎才能到达。 如今，令人垂涎的米其林之星（仅授予世界上最好的餐厅）是烹饪界最高的荣誉之一。 但是评级系统在某种程度上笼罩在神秘之中。The Michelin Guide itself says their inspectors take into account five criteria: the quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef as expressed through their cuisine and consistency both across the entire menu and over time. But the inspectors are anonymous, and chefs are always kept in the dark about when they are going to visit. "We're never aware of the inspectors' visit," said Julia Sedefdjian, who became France's youngest Michelin-starred chef at the age of 21. "If they introduce themselves, it's only after they've eaten. And often – very often – they never introduce themselves at all."《米其林指南》本身说，他们的检查员考虑了五个标准：成分的质量，口味的和谐，掌握技术的掌握，厨师的个性，通过其美食和整个菜单上的菜单和一致性表达。 但是检查员是匿名的，厨师何时要访问厨师。 朱莉娅·塞夫迪安（Julia Sedefdjian）说：“我们从来没有意识到检查员的访问，他在21岁时成为法国最年轻的米其林星级厨师。“如果他们自我介绍，只有在他们吃饭之后，他们就经常 - 经常 - 通常 - 他们从不介绍自己。”And how much does the overall ambience of a restaurant play into the ratings? Ideas vary. Chef Maxime Bouttier, who has worked in Michelin-starred restaurants across France for 15 years, thinks details like white tablecloths and background piano music can help to tick boxes for inspectors. Despite this, Bouttier's own restaurant doesn't have tablecloths, and his clientele listen to '80s rap while dining, yet his restaurant earnt a star less than a year after opening. The Michelin Guide says a Michelin star is awarded for the food on the plate, nothing else, and that the style and degree of formality have no bearing on the award whatsoever.餐厅的整体氛围有多少？ 想法各不相同。 厨师Maxime Bouttier曾在法国各地的米其林星级餐厅工作了15年，他认为诸如白色桌布和背景钢琴音乐之类的细节可以帮助检查员打勾检查员。 尽管如此，Bouttier自己的餐厅没有桌布，他的客户在用餐时听着80年代的说唱，但他的餐厅在开业后不到一年就赚了一颗明星。 《米其林指南》说，米其林明星因盘子上的食物而被授予，别无其他，形式的风格和程度与该奖项无关。Michelin stars can make or break a chef's culinary career. Earning one gives a chef more recognition, more table bookings and can allow them to raise their prices. But there's also the risk of losing one, and with that comes a lot of pressure. 位米其林明星可以使厨师的烹饪生涯创造或破坏。 赚取的人会给厨师提供更多的认可，更多的餐桌预订，并可以使他们提高价格。 但是，也有失去一个的风险，随之而来的是很大的压力。

Today on the podcast Eric is joined by Mary Clarkson of Heights Grocer to discuss some of the latest news from the Houston restaurant and bar scene. The duo discuss the Michelin Guide's incoming announcement of Texas' second class of establishments selected for the guide and the 2nd location of The Woodlands area high profile restaurant The Audrey coming to the Galleria area. In the Restaurants of the Week portion Flora Mexican Kitchen, MAD, and Riel are featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Michelin Guide Will Name Second Texas Class at Invite-Only Houston Ceremony River Oaks Theatre Owner's Movie-Themed Eatery Coming to Galleria High-Rise Booming Texas Sports Bar Bounds into Katy with a Covered Patio and 48 TV's Casual Houston Sushi Restaurant Unrolls Third Location in Spring Branch New Heights Cafe Serves Coffee in the Morning and Wine at Night

Send us a textFor 20 years, she lived a life shrouded in mystery: dining anonymously at some of the world's most celebrated restaurants, and deciding which ones would earn (or lose) the coveted MICHELIN stars. In this rare and candid interview, “P” — a Sicilian-born, Bronx-raised former MICHELIN Guide inspector — shares her fascinating journey from anthropology and food studies to becoming one of the most elusive figures in the culinary world.From the rigorous inspector training in France, to her most unforgettable meals, to the pressure of evaluating a potential three-star dining experience, “P” takes us behind the curtain of MICHELIN's closely guarded process. She answers YOUR listener and viewer questions revealing how restaurants are chosen, what really sets a 3-star apart from a 2-star, the truth about “pay-to-play” rumors, why certain stars shocked her, and yes… whether inspectors get a discount on tires.In This Episode:How she became a MICHELIN inspectorThe truth about inspector training & assignmentsWhat inspectors really look for (and what they don't)How stars are decided and why some ratings surprise even insidersBehind-the-scenes challenges, controversies, and unforgettable dining momentsAdvice for young chefs chasing their first starHer thoughts on the guide's evolving global presence and credibilityIf you've ever wondered how the MICHELIN Guide really works or dreamed of what it's like to live the “secret star life”  this episode is a must-listen.LISTEN HERE or on your favorite podcast platform: AppleSpotifyiHeartradioAmazon MusicAudibleThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Andre and Edouard Michelin published their first Guide on 1st August, 1900. Now recognised as  the gold standard in luxury restaurant reviews, the original guide was primarily created to encourage demand for automobiles - and, therefore, Michelin tyres. At the time, there were fewer than 3,000 cars on French roads. Nearly 35,000 copies of this first, free edition of the guide were distributed, providing information to motorists including maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In this episode, Arion, Rebecca and Olly explain why the Michelin mascot, Bibendum, is white; reveal the levels of secrecy expected of Michelin's restaurant inspectors; and consider why Japan ranks second to France in its star ratings…  Further Reading: • ‘The ingenious story behind Michelin stars' (BBC Travel, 2018): https://www.bbc.com/travel/article/20181024-the-ingenious-story-behind-michelin-stars • ‘What's wrong with the Michelin guide?' (Financial Times, 2021): https://www.ft.com/content/e622ec53-ea9f-487a-a434-747f13f5ffa0 •'How the Michelin Guide rates restaurants' (CBS Sunday Morning, 2023): https://www.youtube.com/watch?v=tceSuaTbcU8 This episode first aired in 2023 Love the show? Support us!  Join 

In this episode, we sit down with Angie Warner, farm manager at the Old Mill and an eighth-generation farmer. Angie shares her journey from working as a pastry chef in Montreal restaurants to growing specialty crops at the Old Mill, emphasizing the value of hands-on learning and the lessons found in mistakes. She reflects on the unique challenges of farming for a restaurant's tasting menu, explains how radicchio is “forced” to enhance its flavor, and opens up about what it means to be the eighth generation striving to preserve her family's land. Driven by a deep respect for the past and a commitment to a sustainable future, Angie's mission is to make the Old Mill a lasting institution—one that reconnects people with the origins of their food for generations to come.Old Mill Restaurant: https://www.espaceoldmill.com/en/ Timestamps[0:00] Intro[5:47] Discussion on "forced radicchio" and other unique farming techniques.  [14:11] The unique challenges of farming for a restaurant versus a market.  [27:36] Generational farming, protecting agricultural land, and family history.   [42:15] Learning through mistakes and continuous personal growth in farming.  [53:27] Aspirations for Michelin recognition and the Old Mill's future potential.  [1:07:17] Ecological soil practices and experimenting with mushroom compost.  [1:14:58] Angie's inspirations and mentors in the farming world.  [1:34:04] Sap analysis and foliar sprays for precise nutrient management.  [1:36:55] What brings Angie the most joy in farming and her long-term vision.  [1:41:47] Rapid Fire Q&A.SponsorsTessier: Use promo code MGI10 for 10% off and free shipping on your first purchase for the Eastern North American regions https://info.serres-guytessier.com/en/tessier-mgi10?utm_source=google&utm_medium=cpc&utm_campaign=Tessier+MGI+podcastNew Society Publishing: Use code market25 for 25% off all bookshttps://newsociety.com/?utm_source=The%20Market%20Gardener%20Podcast&utm_medium=podcast&utm_campaign=Sponsorship Links/ResourcesMarket Gardener Institute:  https://themarketgardener.com Masterclass:  https://themarketgardener.com/courses/the-market-gardener-masterclass Newsletter:  https://themarketgardener.com/newsletterBlog:  https://themarketgardener.com/blog Books: https://themarketgardener.com/booksGrowers & Co: https://growers.coHeirloom: https://heirloom.ag/The Old Mill: https://www.espaceoldmill.com/en/Follow UsWebsite: http://themarketgardener.com Facebook: http://facebook.com/marketgardenerinstitute Instagram: http://instagram.com/themarketgardeners Guest Social Media LinksAngie:Instagram: https://www.instagram.com/angie.warner7Old Mill Instagram: https://www.instagram.com/espaceoldmill/ JM:Instagram: https://www.instagram.com/jeanmartinfortierFacebook: https://www.facebook.com/jeanmartinfortier

The  Michelin Guide is known for identifying the crème de la crème of dining in the nation's hottest cities. And for the first time, it's coming to Boston. Today on Say More, Shirley Leung is joined by Boston Globe Restaurant Critic Devra First to discuss what Michelin means for the city, and how the challenges facing  Boston restaurants, including high rents and the steep cost of living, are impacting industry workers and diners alike

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Mahira Rivers. Mahira is a journalist and former Michelin Guide inspector. She's also the author of the must-read Substack Sweet City, which covers the bakery and dessert scene in New York City with a critical eye. In this episode we discuss so many terrific recent stories in the food world, including Mahira's epic quest to name the 21 best croissants in New York City right now. We go behind the scenes on her five-plus years at Michelin and talk a bit about writing on Substack. We're all big fans of Mahira's work, and it was a joy having her in the studio.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.Featured on the episode:The 21 Best Croissants in New York City Right Now [NYT]TikTok Chefs Have Upstaged Their Clients [NY Mag]You Asked for My Restaurant Recommendation. Now Go to the Restaurant. [Food Time with Matt Rodbard]Liquid Death: From Hardcore to Cringe [Snaxshot]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does it take to raise Florida's best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he's pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida's food future.Mentioned in this episode:Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

A Michelin star is one of the highest accolades in the culinary world — yet Las Vegas, despite its ever-evolving food scene, hasn't seen the Michelin Guide return since 2009. In the absence of that global benchmark, local voices have stepped in. The Las Vegas Review-Journal's newly released list of the top 100 restaurants of 2025 aims to spotlight the city's culinary talent. Restaurant reporter Johnathan L. Wright joins co-host Sarah Lohman to explore how restaurants are rated, how they decide what's “best,” and whether these rankings still hold meaning in today's food culture. Learn more about the sponsors of this July 10th episode: Nevada Shakespeare Fest 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, Hey Las Vegas. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

"The MICHELIN Guide is NOT about Luxury!" -Gwendal Poullennec 155, The International Director of The MICHELIN Guides Gwendal Poullennec, International Director of the MICHELIN Guide, has long been driven by a passion for gastronomy, travel, and hospitality. Since joining the Michelin Group in 2003, he has played a pivotal role in expanding the Guide globally—launching its first Asian edition in Tokyo in 2007 and overseeing the creation of 12 more international Guides. His deep involvement with inspectors and unwavering commitment to the Guide's core values—expertise, integrity, and the celebration of culinary talent—have been central to its continued evolution, especially as he spearheaded its digital transformation. On this episode, Gwendal shares Michelin's vision and goals for Saudi Arabia: to help drive economic growth and raise culinary standards by recognizing excellence in the Kingdom's vibrant food scene. He discusses the Guide's commitment to showcasing local talent and authentic Saudi food culture, while upholding the same rigorous inspection methodology used worldwide. We also explore how Michelin is leveraging media and strategic partnerships to create long-term cultural and economic impact in the region—ensuring that this isn't just about stars on a plate, but a broader story of growth, recognition, and global connection. A big thanks to Bab Samhan hotel in Diriyah for allowing us to shoot this episode in their beautiful new property and another big thank you to Mayda Badr who leads the Culinary Arts Commission in Saudi Arabia for their trust in us to shoot with such a remarkable individual. 0:00 Intro1:30 First Impressions of Saudi Arabia3:48 Economic Impact of Michelin8:07 Working at Michelin8:59 Tokyo's Culinary Scene10:04 Origins of the Guide11:53 Inspector Criteria & Training15:21 Inspector Anonymity25:56 Supporting Local Restaurants31:01 Common Misconceptions and Myths36:06 Local Market Growth38:36 Impressions of Saudi Cuisine42:07 Advice for Saudi Chefs44:45 Closing

Your family asks you to take over a failing factory in a remote part of France. This “family business” comes with a stack of unpaid bills, a small team of workers who haven't been paid in months, and a banker refusing to extend any more credit. You cut every unprofitable product and go all in on making rubber tires. You have no experience and don't know a single thing about rubber manufacturing. You have a genius insight that selling tires is a waste of time and instead you should create the conditions for your product's success. You organize the entire company around this core loop: encourage more driving → which leads to more movement → more movement leads to more wear → more wear leads to more tire sales. A simple and beautiful organizing principle emerges: a tire company will prosper if people travel more, so let's help them do that. You make promiscuous use of the press. You write columns advertising the joys of the new activity of driving. You draw the maps, create the routes, and build thousands of road signs across France. All for free. Why? Because better signage means longer trips, more driving, and more tires sold. You publish the Michelin Guide — a free travel book with locations of hotels, restaurants, mechanics, and sites to see. You create the Michelin stars which become the global gold standard in fine dining and help people travel far for great food.  You stimulate demand through spectacle. You sponsor races, airshows, and contests with cash prizes. You make smart bets early so by the time cars appear in large numbers you already own the roads. You create the most successful company mascot of all time and create a family dynasty that lasts 100 years. You're not one person, but two. André and Édouard Michelin, two brothers and one of the greatest cofounder teams in history. This episode is what I learned from reading Michelin: A Century of Secrets by Alain Germain and The Michelin Men: Driving an Empire by Herbert Lottman. ------ Ramp gives you everything you need to control spend, watch your costs, and optimize your financial operations —all on a single platform. Make history's greatest entrepreneurs proud by going to Ramp and learning how they can help your business control your costs and save time and money. ----- Automate compliance, security, and trust with Vanta. Vanta helps you win trust, close deals, and stay secure—faster and with less effort. Find out how increased security leads to more customers by going to Vanta. Tell them David from Founders sent you and you'll get $1000 off. ----- Join my free email newsletter to get my top 10 highlights from every book ----

The Michelin Guide has revealed which California restaurants earned a "star."  Carlsbad's Lilo picked up one Michelin star. Meanwhile, Atelier Manna received a Bib Gourmand designation. San Diego now has five Michelin-starred restaurants. This week on Roundtable, we bring together a few journalists covering one of the things we love most about San Diego: food. Plus, the weekly roundup of other stories from the week. Guests: Candice Woo, freelance journalist and editor in San Diego Beth Demmon, food and drink writer for San Diego Magazine Farley Elliot, SoCal Bureau chief, SFGATE Ashley Rusch, producer, KPBS Food & drink recommendations: Read Candice Woo's Guide to San Diego Dining Lilo - Carlsbad Read Beth Demmon's Review on Lilo Jeune et Jolie - Carlsbad Addison - Del Mar Valle - Oceanside Atelier Manna - Leucadia Soichi - North Park Fine dining Lucien - La Jolla Dora - La Jolla Fleurette - La Jolla, UTC Bosforo - Normal Heights Read Beth Demmon's Look into Bosforo Vulture (Vegan & Cocktails)- University Heights Read Candice Woo's Review on Vulture Trust - North Park 3131 by Deckman's - North Park Trattoria Cori Pastificio - North Park Food & casual dining Odie's Pizza Co - Oceanside New Wave Bagel - Leucadia Read Beth Demmon's Review on New Wave Bagel Chick & Hawk - Encinitas Read Candice Woo's Review on Chick & Hawk La Perla #3 - Point Loma Read Candice Woo's Favorite Burritos in San Diego Wildflour Delicatessen - Liberty Station  Read Beth Demmon's Review on Wildflour Sonny's Pizza - University Heights Zion Market (Food Court and Rooftop Bar) - Kearny Mesa Marigold Bagels - North Park Read Beth Demmon's Review on Marigold Bagels Bica - Normal Heights Drinks & breweries Happy Medium - North Park  Read Candice Woo's Guide to Cocktail Bars Green Cheek Beer Co. - Oceanside Artifex Brewing - Oceanside Brewery X - Downtown Asylum Brewing - North Park Brewjeria Taproom & Kitchen - Chula Vista Athletic Brewing Co. 

Join Joe Pardavila on The Authority Company Podcast for an eye-opening conversation with hospitality pioneer Travis Wilburn. As the architect behind The 100 Collection – a revolutionary portfolio of invitation-only, professionally managed vacation rentals – Travis unveils why traditional platforms like Airbnb fail luxury travelers and how his company is becoming the "Michelin Guide of luxury short-term rentals."In this episode, you'll explore:How overtourism and Instagram culture have transformed travel expectations, why booking direct saves guests 15-20% versus Airbnb/VRBO, and the surprising truth behind "influencer-driven" tourism (including Beyoncé's game-changing $10k Airbnb stay that reshaped the industry). Travis breaks down the dark side of vacation rental oversaturation and reveals how The 100 Collection partners with elite local operators (averaging 25+ years in hospitality) to deliver trusted, unforgettable stays from cozy retreats to 32-guest estates.Why this matters now:With post-pandemic travel demand shifting and regulations tightening in destinations like Charleston and Iceland, Travis explains how his model protects communities while offering access to extraordinary properties you won't find on mainstream platforms. Learn why he champions local management companies as the "Ritz-Carltons of vacation rentals" and how The 100 Collection's bootstrapped growth to 80+ destinations (and counting!) is rewriting the rules of luxury travel.Connect & Explore: 

Thomas Keller has built a collection of restaurants that have set new standards in the hospitality profession. As the first American-born chef to receive multiple three-star ratings from the Michelin Guide for The French Laundry and Per Se and one star for The Surf Club Restaurant, he is the most recognized American chef by Michelin. In 2011, he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. He is the author of six cookbooks, including The French Laundry Cookbook, which recently celebrated its 25th anniversary.Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school.On May 29, 2025,  Thomas Keller and Alice Waters came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with Phil Rosenthal, the creator of the PBS documentary series “I'll Have What Phil's Having” and Netflix's “Somebody Feed Phil.” 

Oops, he did it again. To nobody's great surprise, Jake Bickelhaupt is back to punching ladies. In tonight's episode we talk about that series of crimes, and discuss how it's related to the (outdated, irrelevant) Michelin Guide star awards. Be warned, there are graphic descriptions of domestic violence in this episode.Want to be part of the show? Find us here:https://www.speakpipe.com/InTheWeedsWithBenRandallhttps://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.comhttps://www.redbubble.com/people/enzwell/shopintheweedswbr@gmail.com

VOV1 - Trong lần thứ ba đến Việt Nam, Michelin Guide vừa tổ chức buổi lễ tại Đà Nẵng vinh danh 181 cơ sở ăn uống của nước ta.

Skip the tourist traps and discover Michelin's pay-to-play scandal, why you should NEVER drink airplane coffee, and MasterCard's surprising #1 summer destination for 2025. Travel experts Mike Putman and James Ferrara reveal Boston's best non-chain restaurants, NYC theater district hidden gems, and insider tricks for finding authentic local dining anywhere you travel. Plus, enter to WIN a FREE 7-night Alaska cruise in a balcony cabin at notouristallowed.com before June ends!LinksEnter the GiveawayInstagramYouTubeLinkedInShare this episodeProduced by Podcast Studio X.

When this week's guest moved to Chicago from Ethiopia in 1997, she brought with her the deep culinary traditions of her homeland and a vision for sharing them with her new community. Now, Chef Tigist Reda is the acclaimed chef and owner of Demera Ethiopian Restaurant—featured in the Michelin Guide and soon expanding from its Uptown flagship to a new location in Bronzeville. In this episode, we're given a guided tour of one of the world's most vibrant culinary traditions, with a colorful history and deep community roots here in Chicago. Our conversation spans Demera's opening, Ethiopia's unique calendar and drinking culture, the communal identity shaped by shared meals and rituals, and so much more.

This week, host Tom Zalatnai (@tomzalatnai) introduces the newest project from the No Bad Food team: The NBF Recommended Restaurant List! We're looking for your favorite Montreal restaurants, and will feature 20 of them on our list before the end of 2025! The goal is to help highlight and lift up some of the awesome food our city has to offer, regardless of Michelin status. Email us at upfordpodcast@gmail.com with the subject line "recommended restaurant" and tell us who you think deserves to make our list this year! Clay Sandhu's piece in CultMTL about Montreal's recent Michelin Guide adventures: https://cultmtl.com/2025/05/michelin-doesnt-understand-montreal-editorial/ Three of Cups Tea! https://www.etsy.com/ca/shop/3ofCupsTeas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

"Beef stew for breakfast, in this heat? Only in Vietnam - and somehow, it works."I've lived in Saigon for nine years, and yet, this city's food scene never stops surprising me. Let me bring you through Michelin Guide's 2025 picks - but not the fancy, white-tablecloth stuff. We're talking about the real heroes: local eateries that made it to the Bib Gourmand and Michelin Selected lists for their exceptional quality and value.This episode was a blast to record. From simmering bò kho in a clay pot to coconut ice cream in a coconut shell, to nearly getting hit by an ambulance while searching for bún chả - this was part food tour, part love letter to Saigon, and part chaos. And that's exactly what I love about it.Whether you're living here, planning a trip, or just a food nerd like me, I hope this episode gives you a taste of what makes Vietnamese cuisine - and its people - so special.Key Talking PointsThe Michelin Guide in Vietnam – What it means, how it's grown, and why it matters for local businesses and the country's global image.What is Bib Gourmand? – A Michelin recognition for restaurants that offer great food at great value—not just fine dining.Three Must-Try Local Spots – Bò kho at Bà Gà, bún chả at Bun Cha Van, and cơm tấm at a street spot near the airport.Why Vietnamese People Don't Care (And That's Fine) – Most locals don't know or care about Michelin, they just know where the food is good.The Chaos and Charm of Eating in Saigon – From blowing on cold ice cream to dodging motorbikes, eating here is always an experience.Chapters and Timestamps01:10 – Starting our food journey at Bà Gà with bò kho in a clay pot07:30 – Coconut & longan ice cream and Vietnamese hospitality18:30 – Bún chả at Bun Cha Van: sesame, spring rolls, and giant fish sauce29:00 – Heading to our third spot: cơm tấm heaven near the airport34:30 – Huge pork chops, sweet-savory flavors, and food nostalgia42:00 – Why Saigon's food scene is infinite and magical"Send me a message!"This Season is sponsored by Premier Dental.Discover the potential of a confident and healthy smile with the excellent dental clinic in Ho Chi Minh The full list of winners is here. Support the show

This episode of The Food Professor Podcast is steeped in insights, storytelling, and smoky Texas flavour. Hosts Michael LeBlanc and Dr. Sylvain Charlebois kick off with a deep dive into the state of Canadian agri-food policy, tariffs, and food inflation before welcoming a very special guest: Tonia Jahshan, Founder and CEO of Sipology.Broadcasting remotely from Texas, Sylvain shares updates from his new role as head of the prestigious Masters in Agribusiness program at Texas A&M University—ranked #1 in the U.S. and #3 globally. He offers behind-the-scenes insights into the world of American ag education, donor-funded infrastructure, and his leadership plans. Amidst meetings with deans and exploring campus, Sylvain visits a Texas institution of another kind—Buc-ee's, the legendary convenience store-meets-theme-park known for its brisket, wall of jerky, and award-winning bathrooms. The hosts revel in Buc-ee's cult status and then Michael highlights the newly released Texas Monthly Top 50 BBQ list, the Michelin Guide of Texas barbecue. Sylvain, a BBQ enthusiast, is already planning future brisket pilgrimages.  Congrats to our guest on the #pod from earlier this year Chuck Charnichart from Barb's BQ for making the list!!From Texas to Toronto, the episode pivots to policy with an analysis of Prime Minister Mark Carney's new mandate letter. Sylvain critiques its lack of clarity for the agri-food sector, calling for a shift from farm-gate thinking to value-chain strategy. The hosts then turn to the thorny issue of tea tariffs, which are hitting Canadian importers hard despite recent government reprieves. With tea being a $1.3 billion market in Canada—and nearly all of it imported—these tariffs are creating real cost pressures. The duo also revisits the long-running bread price-fixing investigation, discussing Loblaw's recent $500 million class action settlement and why the Competition Bureau's probe remains unresolved.In the second half of the episode, Tonia Jahshan joins the pod live from the SIAL Canada show floor. The inspirational founder of Sipology (formerly Steeped Tea) shares her origin story: how a single sip of loose-leaf Earl Grey in Nova Scotia after a miscarriage led to a wellness-focused tea empire. From launching a side hustle to pitching on Dragons' Den, growing to 8,000 consultants, and creating Health Canada-approved products like menopause relief teas and fizzy matchas, Tonia's entrepreneurial journey is one of resilience, reinvention, and remarkable growth. Now expanding globally and embracing an omni-channel model, she's brewing up a bold new future for Sipology.With a rich mix of policy insights, business strategy, entrepreneurial inspiration—and a side of Texas BBQ—this episode is a flavourful must-listen. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

For the first time ever, the Michelin Guide is coming to Greater Boston. And it's got the food scene around the city abuzz about which restaurants could potentially earn a prestigious Michelin star. We asked two local competitive chefs to make some dark horse predictions — and we want to hear yours next.

In this episode, we will discuss Apple brings insights, ratings, and reviews from expert sources to Apple Maps. Users can now view and search for restaurants and hotels in the U.S. with distinctions from MICHELIN Guide; The Infatuation and Golf Digest coming soon.  Learn more about this new feature in this edition.

With the Delicious City Tailgate Party just a few days away, Daniel Grobman is here to tell us about the meats he's bringing to Lot G this Tuesday. He's spicing things up at this event, just for us, with the help of Chef “Reuby” Reuben Asaram. A one-time-only collab! Back at Mike's BBQ, he's serving the tried and true recipes that keep barbecue lovers coming back for more. Daniel also explains how he got involved with Mike's BBQ in the first place, his background in BBQ competitions, and what it's been like to take over a beloved Philly brand and carry it forward. 00:00 Michelin Guide in Philadelphia 04:45 Daniel Grobman from Mike's BBQ 20:10 Get your tailgate tickets! Sales close this Tuesday, so reserve yours in advance 22:52 Whatcha Been Eatin': Boozy ice cream, New Jersey pizza, and mouthwatering Mediterranean 46:34 The Sauce: new spots in Fairmount, Kensington, Cherry Hill and more Follow @deliciouscitypodcast on Instagram for more! Big thanks to our podcast partners: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level From creative content to podcast production to brand strategy, we've got you covered at Breakdown Media, a one stop shop for all of your marketing needs.

We kicked off the program with four news stories and different guests on the stories we think you need to know about!Journey Forward's 15th Annual Casino Night – Thursday May 22nd – Journey Forward is a non-profit dedicated to bettering lives of those with paralysis. Christopher Knight – Actor (The Brady Bunch) & Host of This Year's Casino Night joined Dan to discuss the event.What is a Michelin Star and what does it take to earn one? The Michelin Guide (a guide rating the best restaurants) is coming to Boston. Restaurants inspectors have been deployed to Boston this year. Will Gilson - Chef/Owner of Cambridge Street Hospitality Group stopped by.New clues point to why colorectal cancer is rising in young people. Trisha Pasricha - Ask a Doctor columnist for The Washington Post & instructor in medicine at Harvard Medical School & directs the Institute for Gut-Brain Research at Beth Israel Deaconess Medical Center checked in with Dan.Patriot Week for Mass Fallen Heroes, a series of events honoring vets and Gold Star families leading up to Memorial Day. With Dan Magoon - Exec Director of Mass Fallen Heroes.Listen to WBZ NewsRadio on the NEW iHeart Radio app and be sure to set WBZ NewsRadio as your #1 preset!

Send us a textThe 2025 MICHELIN Guide Florida Ceremony went full throttle.  In this juicy, no-holds-barred breakdown, I share what really happened behind the scenes at the glamorous Four Seasons Resort in Orlando.Hear about the surprising wins, the missed invite, green star revelations, and what these results mean for South Florida's evolving fine dining scene. Expect insider commentary, personal moments from the night, and the predictions that (almost) all came true.If you're a Miami-Michelin enthusiast, buckle up. This episode is the raw recap you didn't know you needed.**Covered in this episode:*** A full ceremony breakdown* All new stars, Bibs, and recommended restaurants* Personal highlights and travel notes* Michelin's surprising oversights* Upcoming EXCLUSIVE  interview with a former Michelin inspectorListen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms:InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two?Message me at thewhetpalette@gmail.com. Thank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

The Michelin Guide is coming to Philadelphia, and we have *opinions*! Eli, Marisa and Dave predict how this will shift the landscape of our city's dining scene. Joining them this episode is Paul MacDonald. His cocktail creations can be found at The Lovers Bar at Friday Saturday Sunday, which is nominated for Outstanding Bar at this year's James Beard Awards. 00:00 First time you needed to step up your game 06:21 Get your fill of BBQ and booze at our tailgate party on 5/27! Advance tix only (no day-of sales) at DeliciousCityPodcast.com 07:30 Paul MacDonald of Friday Saturday Sunday and the Lover's Bar 26:48 Michelin Guide is now in Philly 41:23 Best Bites: Miso eggplant, a best beverage, and why Dave was secretly mad at his wife 49:32 Thanks Mackie - @mackies_meals on Instagram - for rounding up events and collabs for The Dish this week! Sponsors: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Pennsylvania's primary election is this coming Tuesday, and while it's an off year, this primary will likely determine Philadelphia's next District Attorney. We talk about the Democratic candidates, incumbent Larry Krasner and Judge Pat Dugan. Plus, a debate over whether or not to narrow Castor Avenue in Oxford Circle, a new study shows the impacts of gentrification, PA lawmakers discuss legalizing recreational marijuana, and we catch up on the latest sports news from the Eagles, 76ers, and Flyers. 00:00 Intro 02:07 Philly primaries: the DA race and ballot questions 06:28 To narrow or not to narrow Castor Avenue? 11:10 What a new study says about Philadelphia gentrification 17:00 Lawmakers want to legalize recreational marijuana in PA - but not yet 23:29 Four big questions in Philly sports 30:20 Michelin Guide will finally include Philadelphia restaurants Listen to The Week in Philly on KYW Newsradio every Saturday at 5am and 3pm, and Sunday at 3pm. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Apple has introduced some new features in Apple Maps including a Detailed City Experience for the Formula 1 Grand Prix de Monaco. Maps also now has insights, ratings, and reviews from expert sources, most notably the Michelin Guide. Did you know Pope Leo has his own trading card? Not only that, it set a new sales record, topping LeBron James. Show Notes: Pete Rose reinstated Pope Leo XIV trading card sets Topps Now sales record, exceeds LeBron and Wemby milestone cards Apple Maps brings a custom Detailed City Experience to the Formula 1 Grand Prix de Monaco Apple brings insights, ratings, and reviews from expert sources to Apple Maps CarPlay Ultra, the next generation of CarPlay, begins rolling out Universal Music Group and Apple Music announce Sound Therapy Shows and movies we're watching Bad Sisters, Apple TV+ It's not TV. It's HBO. Max. Conan O'Brien the Kennedy Center, Mark Twain prize for American humor, Netflix

In this series, Jeff & Andy dive into a mix of useless facts, myths, forgotten stories, and strange truths.This episode, Andy tells about how one tire company changed the restaurant industry forever, and Jeff shares amazing stats and facts about world's favorite two beverages… coffee and tea.This series is presented to you by the great folks over at Mallard Bay.Whenever you are looking to book your next outdoor adventure, head over to Mallard Bay and search through their list of verified outfitters to remove the guess work when booking.

Send us a textRecoveco Miami isn't just a new restaurant—it's a story of focus, flavor, and corazón. Chefs Maria Teresa Gallina and Nico Martinez join us to dish on their exciting new opening, the serendipitous journey that led them there, and how they're carving a fresh space in Miami's ever-evolving culinary scene. From hidden inspirations to bold flavors, this episode is your all-access pass behind the kitchen doors of one of the city's most celebrated and anticipated new spots.The Recoveco team also just became a much-coveted addition to the 2025 Michelin Guide Florida. Cheers to them! Listen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms: InstagramTwitterYouTubeTikTokFacebookWho am I? I'm a Cuban-American writer and podcaster who's been telling Spanglish food, life, and travel stories since 2013—long enough to remember when “influencer” was just what your mom called you when you got your abuela hooked on PB&J.What started as a passion project has become a trusted, recognizable brand in South Florida's culinary scene. By keeping it authentic and always showing up with curiosity (and probably a cafecito in hand), I've built real relationships with chefs, restaurateurs, and a dedicated following of fellow flavor-hunters.My coverage ranges from white-tablecloth fine dining to the no-frills neighborhood spots. I was raised on pan con mantequilla, but my appetite spans the globe. Just don't ask me to choose between a Michelin tasting menu and medianoche. I'll take both, thanks.Like what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two?Message me at thewhetpalette@gmail.com. Thank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

This episode focuses on the very real impact tariffs are expected to have on both independent restaurants and chains across the country. Justin and Ray discuss the pros of the Michelin Guide expansion into the South, and also discuss their worries about the accessibility of this style of dining to a broader audience. Finally, the two take on the idea of platforms that sell exclusive reservation options, and the negative effects this can have on the food industry as a whole. Show Notes: National Restaurant Association Tariff Statement: https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-statement-on-trump-reciprocal-tariff-announcement/ National Restaurant Association Performance Index: https://restaurant.org/research-and-media/research/restaurant-economic-insights/restaurant-performance-index/ Michelin Guide Expansion: https://guide.michelin.com/us/en/article/news-and-views/michelin-guide-alabama-mississippi-louisiana-tennessee-north-south-carolina-atlanta Pepperoni Price Index: https://www.businessinsider.com/frozen-pizza-sales-recession-indicator-stock-market-crash-consumer-trends-2025-4 Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

Look, ma! We made it!. Tune in as Publisher Gina Stephens and Editor-in-Chief Melissa Howsam chat Michelin Guide's upcoming launch in Raleigh and the surrounding region.Meet Our Sponsors:Timber PizzaMaeveGet the issue to your door! Subscribe Now

Why This Episode Is a Must-Listen Are you dreaming of exploring the world one vineyard at a time in your retirement? Or seeking an inspired getaway that promises more than just a glass of wine? In this episode of Inspired Money, host Andy Wang and a panel of wine luminaries uncork the secrets behind the world's most fascinating wine regions. Whether you're a seasoned collector, a curious traveler, or a budding enthusiast, this conversation is your ticket to discovering how wine, history, culture, and adventure blend seamlessly—offering both memorable journeys and valuable insights.  Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Amanda Barnes, MW, is an award-winning wine writer and the leading expert on South American wines, celebrated for her book The South America Wine Guide. A masterful storyteller and presenter, she brings the wines, people, and places of Latin America to life with insight, authenticity, and adventure. https://amandabarnes.co.uk Alder Yarrow is the founder of Vinography.com, widely recognized as a pioneer of wine blogging and one of the wine world's most respected voices. He is the author of the award-winning book The Essence of Wine and the architect and day-to-day manager of the Old Vine Registry, the world's leading database of historic vineyards. https://vinography.com Key Highlights: Redefining Old World vs. New World Wine Regions Amanda Barnes and Alder Yarrow challenge the traditional “Old World vs. New World” distinction, revealing that history and innovation are thriving on both sides—and there's never been a better time to explore. Amanda notes, “Old World, New World is a distinction that we shouldn't really be using anymore...there's so much history and diversity in every region.” Embracing Wine Travel for All - Adventure and Accessibility Madeline Puckette introduces the novel concept of cycling through wine regions, literally feeling the terroir: “You can feel the cold spots, the hot spots, the elevation, especially on a bike.” Meanwhile, Yannick Benjamin highlights the importance of accessible wine tourism, sharing how transparency, flexibility, and warm hospitality create unforgettable experiences even in rural, less-developed regions. The Magic of Culinary Pairings and Local Culture All panelists agree: pairing wine with local cuisine is more than a meal—it's a cultural immersion. Amanda shares, “Sometimes the diet, the gastronomy also really influences the style of wine that comes from that region. Those pairings can be magical.” Local festivals and traditions bring wine's story to life.  Wine Collecting and Investment: Pleasure Over Profits Alder Yarrow delivers a candid take on wine investment: “Buy wine that you intend to drink...but don't think you're going to use it to increase your nest egg.” The panel advocates for collecting as a means to richer experiences, not just financial returns, and offers practical tips for new collectors. Call-to-Action If you're feeling inspired, here's your one assignment for the week:

Faiyaz Kara, restaurant critic with the Orlando Weekly, talks about the Michelin Guide awarding two stars to Sorekara yesterday. Sorekara is just the second Florida restaurant to get two Michelin Guide stars. The other is in Miami. Michelin Guide also awarded a star to Omo by Jont in Winter Park. Faiyaz also shares his review of The Chapman in Winter Park with its Florida-centric fare, along with his reviews of other restaurants.

Many Florida restaurants have received nods from some pretty prestigious organizations.At the same time, there's a whole other culinary scene that's equally popular—one that, sadly, will likely never be the radar of the prestigious Michelin Guide or James Beard Foundation. We're talking about food served in convenience stores, gas stations and other mom-and-pop eateries. Maybe you've eaten some amazing food in these places. Maybe you're even among the tens of thousands of people who follow our guest on social media.Anthony Gilbert, better known online as Call Anthony, has garnered a cult-like following with his video reviews of Tampa Bay's under-the-radar eateries. That standing-room-only barbecue joint? Anthony says it's got the best smoked oxtails in town. The $5 chicken wings in the sketchy-looking corner store? There's a reason why that place is always packed. If you're feeling uneasy about going inside, Anthony will show you that there's nothing to worry about.Anthony grew up in the housing projects of East Tampa, and most of his reviews highlight food spots in underprivileged neighborhoods. But his fan base is wide-reaching, helping to bring a variety of customers to small, often Black-owned businesses.Anthony stopped by the Zest studios at WUSF Public Media for a chat with Dalia Colón and Alexandria Ebron. In this conversation, he shares some of his favorite local eateries, why he believes his food reviews are resonating with the public and his plans to open a restaurant of his own. Warning: This conversation will make you hungry.

Why This Episode Is a Must-Watch Wine isn't just about grapes and bottles; it's about pairing moments with memories, enhancing meals, and enriching lives. In this episode of Inspired Money, we delve into the world of wine with some of the best minds in the industry. Whether you're a seasoned enthusiast or a curious newcomer, this discussion offers timeless tips on elevating your dining experiences and understanding wine as a cultural connector. Say goodbye to intimidation and hello to joyful exploration.  Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Dustin Wilson is a Master Sommelier, entrepreneur, and co-founder of Verve Wine, a modern retail and hospitality brand with locations in New York, San Francisco, and Chicago. Known for his role in the SOMM film series, Wilson has also launched Après Cru, a firm supporting the growth of visionary restaurant concepts. https://vervewine.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Sarah Thomas is the co-founder and Chief Brand Officer of Kalamata's Kitchen, a storytelling brand that celebrates cultural curiosity through food, encouraging children to explore diverse cuisines with empathy and excitement. A former Advanced Sommelier at the three-Michelin-starred Le Bernardin, Thomas blends her fine-dining background and South Indian heritage into joyful narratives that inspire the next generation of eaters and adventurers. http://kalamataskitchen.com Key Highlights: Exploring Diverse Wine Varietals Sarah Thomas emphasizes the importance of understanding one's own palate. She encourages curiosity and experimentation beyond traditional wine pairings, stating, “Understanding your likes and dislikes and exploring diverse expressions can elevate your entire dining experience.” Breaking Wine Pairing Norms Dustin Wilson shares insights into experimenting with wine-food pairings. Drawing from his restaurant experiences, he suggests starting with traditional guidelines and then boldly venturing into uncharted pairings that complement personal taste preferences. Embracing Ancient and Emerging Wine Regions Yannick Benjamin brings focus to ancient wine regions like Georgia and Armenia. He values wine's ability to connect us with diverse cultures and histories, highlighting wine as “liquid geography” that educates as much as it delights. The Science and Debate of Healthy Wine Consumption Madeline Puckette reviews recent health debates around wine. She provides an overview of current studies, including findings that moderate wine consumption may lower mortality rates, urging viewers to balance indulgence with wellness. Call-to-Action Here's something simple you can do this week. Plan one meal—just one—where you really slow down and think about the pairing. Whether it's wine with dinner, sparkling water with citrus, or just setting the table with intention, create an experience. Invite someone over, light a candle, and enjoy it. Let food and drink be a reminder to live well. Find the Inspired Money channel on YouTube or listen to Inspired Money in your favorite podcast player. Andy Wang, Host/Producer of Inspired Money

Send us a textDelving into the world of the MICHELIN Guide ahead of the April 17th ceremony in Orlando, Florida, this episode offers expert predictions based on my perspective after accumulating 317 Michelin stars from dining at restaurants worldwide.• Breaking down Michelin's rating system and what "very good in its category" truly means• Analyzing differences between US and European Michelin standards• Predicting potential stars for newcomers Itamae, Kojin, and Recoveco• Spotlighting Ômo by Jônt in Orlando as Florida's best tasting menu and worthy of two stars• Discussing how Fort Lauderdale, St. Pete, and Palm Beach will fare in their Michelin debut• Examining common Michelin misconceptions, including why "Michelin-starred chef" isn't a real term• Evaluating which current stars might lose their status and which Bib Gourmands could be promoted• Highlighting notable omissions from this year's additions listTune in for the follow-up episode after the April 17th ceremony for reaction and analysis of the results.Listen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms: InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two?Message me at thewhetpalette@gmail.com. Thank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Israel’s prime minister, Benjamin Netanyahu, withdraws his nomination of an ex-admiral as director of Shin Bet – we unpack why. Also in the programme, Scott Craig of the International Federation of the Red Cross provides the latest on the humanitarian crisis in Myanmar following an earthquake in the region. Then: Italy’s birthrates hit a record low, Monocle’s Ed Stocker unpacks the fallout. Plus: Chiara Rimella updates us on The Michelin Guide France 2025.See omnystudio.com/listener for privacy information.

Influencer under fire for picking up wild baby wombat // Real I.D. Deadline is 2 months away - all you need to know // Bald Eagles, Jackie and Shadow Update *Cough* Cough* // Police Activity on Claremont College Campus / Los Angeles restaurants have been added to Michelin Guide / U.S. is seeing a surge of retirements as more than 4 million people will turn 65 this year. Some are choosing a life at sea for their golden years. 

The meeting between France's and America's presidents had a familiarly chummy feel. We ask whether Emmanuel Macron's charm offensive might have changed Donald Trump's mind on security matters. Norway's stocks of wild salmon are in trouble—owing in part to their farmed brethren (9:42). And how the Michelin Guide is trying to maintain its tastemaking primacy (17:20). Additional audio courtesy of @eatingwithtod.Get a world of insights by subscribing to Economist Podcasts+. For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account. Hosted on Acast. See acast.com/privacy for more information.

The meeting between France's and America's presidents had a familiarly chummy feel. We ask whether Emmanuel Macron's charm offensive might have changed Donald Trump's mind on security matters. Norway's stocks of wild salmon are in trouble—owing in part to their farmed brethren (9:42). And how the Michelin Guide is trying to maintain its tastemaking primacy (17:20). Additional audio courtesy of @eatingwithtod.Get a world of insights by subscribing to Economist Podcasts+. For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account.

February 23, 2005. New York City's culinary elite gather at Gotham Hall. Tuxedoed waiters pass around champagne flutes and decadent hors d'oeuvres, as famous chefs like Eric Ripert and Anthony Bourdain pose for photos and gossip with their peers before the night's main event: an announcement that could change their lives and the fate of America's dining scene. Édouard Michelin takes the stage. His company, Michelin, is one of the world's largest manufacturers of tires, but they also produce a restaurant guide that has dictated the fortunes of European restaurants for over 100 years. Now, the Michelin Guide, and its coveted stars, will be coming to America. When Michelin descends on New York City, which restaurants win? Which lose? And how does the battle itself transform American food culture? Special thanks to Peter Esmond, the former general manager of Per Se and current sales leader at DoorDash; Eric Ripert, chef of Le Bernardin in New York City; and Kathleen Squires, a food and travel writer whose work appears in the Wall Street Journal, Conde Nast Traveler and more. To stay updated: historythisweekpodcast.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices