Podcasts about Michelin Guide

On this episode of the South Carolina Lede for November 11, 2025: we take a hard pivot from news and politics to food and beverage as four South Carolina restaurants were awarded Michelin stars, and several more were given prominent designations in the Michelin Guide; we talk with Hannah Raskin, one of the South's most preeminent voices in the South's food, beverage, and dining culture scene; and more!

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your reputation. I always say that success is born out of luck. And luck means that someone gives you an opportunity. It's up to you whether you make use of that opportunity," says Marco Pierre White, one of the world's most famous and successful chefs.Líbí se Vám tento díl? Napište nám o tom!

It arrived in the hands of a waiter, who moved with the lightness and grace of a ballet dancer across the restaurant floor. It had a fleshy colour. A creamy, brown kind of hue. It was inflated to the size of a balloon, but the shape was slightly less uniform. “Asparagus,” said the waiter. “Prepared in this pig's bladder.” I don't know how many bladder-based meals you've had in your life but that was a first for me. The asparagus, I should say, was absolutely delicious. But not so amazing that I personally felt compelled to give up roasting food in my oven in favour of bladder cooking, from then on. I was dining at Eleven Madison Park. It's an extraordinary fine-dining restaurant at the foot of Madison Ave in New York, just across the way from the Flatiron Building. Tom Brady had his penthouse across the road. I once saw Rupert Murdoch walking his dog in the park outside. And the food at ELP is as fancy as the neighbours. As a winner of three Michelin Stars, Eleven Madison Park is widely considered one of the very best restaurants in the world. The Michelin Star system is certainly an effective marketing tool. It has been with me. I've sought out other Michelin-starred restaurants in New York, including when Kiwi Matt Lambert won a star for his work at The Musket Room. I've dined in Bilbao, where they have a higher concentration of Michelin-starred restaurants than anywhere on Earth. I've lined up early and eaten at what was the world's cheapest Michelin starred restaurant – dim sum in Hong Kong. As much as anything, I've treated eating at most of these places as an experience. A rare treat. Not so much as a source of nourishment, but as food for memories. As the Michelin judges turn their attention to our restaurant scene, I just hope they don't come here expecting the absolute finest of fine-dining. I appreciate they look at a range of restaurants, but for a few exceptions, la-de-dah's not really us. We don't do fussy. We don't do fiddly. We do a more casual, relaxed style that befits our culture. Really good ingredients cooked well and more often than not, designed to be shared. It's funny, as incredible as my night was at Eleven Madison Park, the single best meal of my life wasn't at a Michelin-starred restaurant. There were no white tablecloths, no sommelier-curated wine list. It was in tiny, legally questionable firetrap of an apartment in Paris, that my best mate called his home. I'd flown in with another mate the day before, and the three of us had gone for a long jog by the Seine to try and kick the jetlag. On the way back home, we stopped by one of the local farmers' markets and picked up some gooey cheese, tomatoes, salami, and baguette. We sprawled out on the floor of the apartment, cutting off hunks of each and stuffing them into our mouths. It was heaven. And that's the thing about the best meals. Ultimately, it's not the truffle mousse or the poached dodo's egg or even the inflated pig's bladder that makes the magic, it's the people. See omnystudio.com/listener for privacy information.

This week the Gals talk about school boards and Te tiriti, a controversial Bill, supermarkets and the measles outbreak. Yass Queen to Parliament's top animal lover and Beehave Mate also has an animal theme. Question Time: what are the black and white tiles?

Slightly ironic, don't you think, that on the day people up and down the country are turning up at work and school wearing their gumboots for Gumboot Friday, we've got Lifeline saying it can't keep running on the smell of an oily rag and has to cut back on services. Which means no one answering the phone or replying to text messages between midnight and 7am. Call them then and you'll get a message saying you've reached them out of hours and to call back later. Which is not how Lifeline has done things for the past 60-odd years. It's become known, hasn't it, as a 24/7 option for people needing help on the mental health front night and day. And you've got to say that if a service has lasted more than 60 years and gets the number of calls for help that it gets and genuinely helps the number of people that it helps, then they know what they're doing and what they're doing is valuable and needed. Needed not just 17 hours a day, but needed 24 hours a day. And the numbers show it. In the year to June, Lifeline responded to more than 40,000 calls, 182,000 text messages, and created 4736 safety plans for people in need. Break that down and that's about 110 phone calls every day, 365 days a year. About 500 text messages every day, 365 days a year. And, on average, that's 12 safety plans written for people every day of the year. It's the 12 safety plans every day that shows why Lifeline is such gold. Because, when someone is at the point of needing a safety plan, they are really desperate aren't they? Shaun Greaves is chief executive of Presbyterian Support Northern, which runs Lifeline. He's saying today: “Lifeline saves lives every week and remains a critical frontline service New Zealand's suicide prevention network. “Without immediate government support, Lifeline's ability to deliver the critical service New Zealand desperately needs is a serious concern.” So, let's say the Government did come to Lifeline's rescue – how much would the taxpayer be up for? Two million dollars a year. That's the funding gap that is forcing Lifeline to cut back on services and ditch its overnight operation. This is at the same time as the Government, through Tourism NZ, is spending $6 million getting the Michelin Star people to come over here to eat at our fancy restaurants and see if they're worthy of being ranked up there with the best restaurants in the world. The Government spending $6 million on restaurant reviewers and not spending $2 million on Lifeline is nothing short of moral bankruptcy. Part of the problem is NZ First and its non-negotiables, because it said before the last election that it would fund Mike King's Gumboot Friday. That's why Winston Peters was crowing after last year's Budget when Gumboot Friday was given $24 million in funding. Which really must stick in Lifeline's craw when you consider the difference $2 million would make to its service, let alone the difference it would make to the people who need Lifeline. Especially the people who need it between midnight and 7am, but whose calls and messages won't be responded to. “You've reached us out of hours” is the last thing Lifeline wants to be saying to people. And it's the last thing desperate people need to hear. But, unless the Government does something, that's what's going to happen.See omnystudio.com/listener for privacy information.

The North Carolina Food and Beverage Podcast, host Max Trujillo welcomes back co-creator and longtime co-host Matthew Weiss as they delve into the recent Michelin Guide announcements for the American South that have stirred quite a buzz in the North Carolina culinary scene. We kick off with a lighthearted debate about Michelin's surprising decisions, revealing a mix of excitement and skepticism. Max shares his rich experience working with notable chefs while Matt provides insights from the wine industry. They touch upon deserving winners like Counter in Charlotte and explore other notable mentions in Raleigh, Asheville, and beyond. The duo also reminisces about past joint projects and updates on their separate ventures. Max gives a shoutout to the upcoming Raleigh Oyster Fest he's promoting and throws in some humorous, candid thoughts about his dating life post-divorce. If you stick around until the end, you'll get a raw, unedited taste of their off-the-cuff banter, giving you a glimpse into the real minds behind the mics. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com  

Some restaurateurs are starry-eyed at the prospect of the prestigious Michelin Guide setting its sights on eateries across the country. For the first time in 125 years the Michelin guide will include restaurants from Auckland, Wellington, Christchurch and Queenstown in an inaugural New Zealand edition to be released next year. But not everyone in the industry is fizzing, with one leading chef warning that there is a dark side to the star. Finn Blackwell dishes the details.

New Zealand's culinary world is thrilled the prestigious Michelin Guide is coming to our shores. Queenstown restaurant Amisfield. Its executive chef Vaughan Mabee spoke to Ingrid Hipkiss.

It's Friday which means Kate Hawkesby and Tim Wilson are back with Mike Hosking to Wrap the Week that was. They discuss the ongoing saga with Netball NZ and Dame Noeline Taurua, which New Zealand restaurants could earn a Michelin star, as well as fulfilling the secret purpose of Wrapping the Week: bullying Mike. LISTEN ABOVE See omnystudio.com/listener for privacy information.

There's excitement among Kiwi food experts and hospo giants about what the Michelin Guide's arrival could do for tourism. Tourism New Zealand is investing $6.3 million to bring the guide to New Zealand, and it's estimated 36,000 more international visitors could be drawn in as a result. Executive chef at Ahi and New Zealand Food Story host Ben Bayly says this move will give the nation's food sector more credibility. "Let's face it, gastronomic tourism right now is huge, people are travelling all over the world to eat food - that is their main driver for coming to countries now." LISTEN ABOVESee omnystudio.com/listener for privacy information.

How good is this idea of bringing Michelin to New Zealand in the hope that some of our restaurants will get some stars awarded? Now, this is not free. We have to pay for it and we have to pay actually quite a lot of money for it. It's costing Tourism New Zealand nearly six and a half million dollars, and that's just for the first three years. And I don't know how much you have to pay after that. But take a look at what the Aussies did when they looked at this last year. It was going to cost them $4 million for the first year, $5 million for the second year, $7.5 million for the next year, and then basically for a few years thereafter, something like another three years, it was going to cost them another $7.5 million. By my calculations, in the space of five or six years, they were going to have to fork out to Michelin about $40 million. Aussies looked at it, said, nah, but we've said yes, and I reckon we are doing the right thing. This is grown-up, first world tourism. I think about the trip that I just did last weekend to Melbourne with a couple of girlfriends. Food was a huge part of it. The one of us who was doing the bookings found the good places to eat. They found the places that everybody in Melbourne is talking about, got us into those places, lunch and dinner. This is what tourists do. They come to a city for an event, then they tag on great food, find all the great restaurants and go try them out. And here in New Zealand, we are really good at food. The entire time that I was in Melbourne, I kept thinking that for all the raving that people do about Melbournian eateries, actually in New Zealand, you can get just as good, if not, in my opinion, a whole lot better. And actually, paying $6 million for this is not really all that much. When you think about what gets spent on tourism campaigns that you can never actually be sure really work. Back in April, the government pumped twice as much as this, $13 and a half million into advertising New Zealand to Aussies. What do you get for that? I mean, you get maybe a guess that some Aussie tourists came here as a result. For this money that we're giving to Michelin, you get actual stars potentially. You get international prestige. You get the sense for tourists that they have landed in a first world city eating international great food. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Heather du Plessis-Allan Drive Full Show Podcast for Thursday 6th November - Auckland Central MP and Green Party co-leader Chlöe Swarbrick tells Heather why she thinks there's "hysteria" around the rough sleeper issue. Police Minister Mark Mitchell reacts to Jevon McSkimming pleading guilty to possessing objectionable material. Famed New Zealand chef Ben Bayly celebrates the Michelin Guide coming to our shores. And the Huddle debates whether taxpayer money should be going to bring Michelin to New Zealand. Get the Heather du Plessis-Allan Drive Full Show Podcast every weekday evening on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Tonight on The Huddle, Jordan Williams from the Taxpayers' Union and Ali Jones from Red PR joined in on a discussion about the following issues of the day - and more! The Michelin Guide is coming to New Zealand - and it cost Tourism New Zealand over $6 million to get it going. Is this good news for tourism? And is this a worthy investment? Auckland Central MP Chlöe Swarbrick has raised concerns with the Government's proposed solutions for rough sleepers - and labelled the Government's response 'hysterical'. What do we make of all this? LISTEN ABOVESee omnystudio.com/listener for privacy information.

On today's episode of Stoned Appetit presented by Meraki Cannabis & NOBO Dispensaries we are talking about local community rallying around one another to help when the government wont... as well as some more lighthearted conversations & thoughts from the Michelin Guide's first ceremony in the South. Recap our High West Oyster Fest showingSNAP Benefits halt, so the community steps upMichelin Guide hits home (The South)Weekend Recap/Food Poisoning Scenario of 2025Fuck The Time Change.Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Undercover restaurant critics from the Michelin guide are in the country tasting and rating some of the country's best restaurants. 

New Zealand restaurants are to be included on the Michelin Guide. Minister for Tourism and Hospitality Louise Upston spoke to Ingrid Hipkiss following the announcement.

The North Carolina Food and Beverage Podcast, host Max Trujillo welcomes back co-creator and longtime co-host Matthew Weiss as they delve into the recent Michelin Guide announcements for the American South that have stirred quite a buzz in the North Carolina culinary scene. We kick off with a lighthearted debate about Michelin's surprising decisions, revealing a mix of excitement and skepticism. Max shares his rich experience working with notable chefs while Matt provides insights from the wine industry. They touch upon deserving winners like Counter in Charlotte and explore other notable mentions in Raleigh, Asheville, and beyond. The duo also reminisces about past joint projects and updates on their separate ventures. Max gives a shoutout to the upcoming Raleigh Oyster Fest he's promoting and throws in some humorous, candid thoughts about his dating life post-divorce. If you stick around until the end, you'll get a raw, unedited taste of their off-the-cuff banter, giving you a glimpse into the real minds behind the mics. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com  

On the show today, Eric is joined by Houston BBQ Festival co-founder Michael Fulmer. Eric and Michael go through some of the latest news from the Houston culinary scene including the surprising closure of Paulie's and the Houston Livestock Show & Rodeo's fine dining change coming in 2026. Plus, the guys discuss a bit more about the Michelin Guide's announcement from last week focusing on the Houston restaurants that were added this year. In the Restaurants of the Week portion, Charm Taphouse & BBQ and Truluck's 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: Beloved Houston Italian Restaurant Will Close After 27 Years in Montrose Prestigious Michelin Guide Selects 44 Houston Restaurants for 2025 Edition Billionaire Tilman Fertitta Saddles Up for New Rodeo Houston Steakhouse CultureMap Editor's 11 Favorite Dishes at Houston Restaurants in October Growing Houston Street-Style Taqueria Rolls into Montrose This Week

Last week, The Michelin Guide revealed the second annual Texas guide, honoring 51 Austin restaurants with stars, Bib Gourmands, and recommendations. For some, it's the ultimate win, but do Michelin stars really mean anything here in Austin? Host Nikki DaVaughn sits down with Texas Monthly restaurant critic Paula Forbes and Alicynn Fink, a partner of the Michelin-awarded Emmer & Rye Hospitality Group, to break down the results, the surprises and what this year's awards will mean for Austin's dining scene.   Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this November 4th episode: DUER Cozy Earth - Use code COZYAUSTIN for 40% off best-selling sheets, towels, pajamas, and more.

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your reputation. I always say that success is born out of luck. And luck means that someone gives you an opportunity. It's up to you whether you make use of that opportunity," says Marco Pierre White, one of the world's most famous and successful chefs.Líbí se Vám tento díl? Napište nám o tom!

Strange? Defeating? Disappointing? The Dallas Morning News food team has a lot of thoughts, a lot of questions and a few hot takes on the results of the 2025 Texas Michelin Guide. The teams get into the Dallas-Fort Worth's two 1-star Michelin restaurants, Bib Gourmand recipients, Recommended restaurants and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Strange? Defeating? Disappointing? The Dallas Morning News food team has a lot of thoughts, a lot of questions and a few hot takes on the results of the 2025 Texas Michelin Guide. The teams get into the Dallas-Fort Worth's two 1-star Michelin restaurants, Bib Gourmand recipients, Recommended restaurants and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Dallas Stars filed a counterclaim late Tuesday night against the Dallas Mavericks, seeking to “restore normal operations at the American Airlines Center and prevent the Mavericks' attempted hostile takeover.” In other news, the future of the region's rapid transit system could take significant hits when city leaders in Plano, Highland Park and Farmers Branch consider ballot measures to withdraw from Dallas Area Rapid Transit; a grocer with a devoted fan base is finally readying a spot in a growing North Texas city. Trader Joe's is planning to open a store in the city of Frisco, according to the company. The small-format grocer did not disclose a location and timeline for the store; The 2025 Michelin Guide Texas included 140 restaurants, only adding 30 to 2024's picks and removing none. Over the past year, the French company anonymously visited, then rated restaurants in five Texas cities and surrounding areas for the influential Michelin Guide. Dallas now has 2 restaurants with one Michelin star, double what it had last year. After being open for less than two months, Mamani received the 1-star distinction. Tatsu Dallas kept its star. Dallas added a new Recommended restaurant as well, Sushi Kozy. No new restaurants in Fort Worth were added to the Michelin Guide. Now that the awards have been bestowed, what's next for restaurants that were recognized? What about those that weren't included? You can read more at DallasNews.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Unit 12-2 Stars on Your Plate: Meet the MICHELIN Guide! 美食不僅滿足味蕾，更是文化與藝術的展現。無論是街頭小吃還是高級餐廳，每一道佳餚背後都藏著廚師的用心與創意。但你知道嗎？在這片美味的世界裡，有一本舉世聞名的評鑑指南，正形塑著餐飲文化的風貌。本期 A+ 將帶你認識《米其林指南》，了解它如何成為全球美食愛好者尋找佳餚的最佳夥伴。 -- Hosting provided by SoundOn

It's year 2 of the Michelin Guide being in Texas and during a special ceremony in Houston on Tuesday night the guide announced the newest recipients of stars, recommendations, and more in Texas. So for this edition of the podcast Eric, alongside June Rodil of Goodnight Hospitality, CultureMap contributor Brianna McClane, and Misha Govshteyn a.k.a. the Michelin Inspector Inspector, react to this years selections. In a roundtable discussion, the group cover what we've learned so far in regards to Michelin's thoughts of Texas in the 2 years they've been here, who the big winners were, the camaraderie displayed during the ceremony, what the Michelin formula seems to be, whether the service experienced is considered during the selection process, when could we expect to see a 2 or 3 star Michelin restaurant in Texas, the fake out 2 star announcement made last week about a Houston restaurant, whether they're surprised that Houston didn't have a new starred restaurant selected, the most surprising omissions, the Houston restaurants added to the guide, and 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: Prestigious Michelin Guide Selects 44 Houston Restaurants for 2025 Edition Beloved Houston Italian Restaurant Will Close After 27 Years in Montrose 'Greatest Neighborhood Restaurant' to Open First Houston Location Comforting Houston Seafood Restaurant Sets Rice Village Opening Date Stylish New Cocktail Bar Requests Houstonians Dress Up For Drinks 

Unit 12-1 Stars on Your Plate: Meet the MICHELIN Guide! 美食不僅滿足味蕾，更是文化與藝術的展現。無論是街頭小吃還是高級餐廳，每一道佳餚背後都藏著廚師的用心與創意。但你知道嗎？在這片美味的世界裡，有一本舉世聞名的評鑑指南，正形塑著餐飲文化的風貌。本期 A+ 將帶你認識《米其林指南》，了解它如何成為全球美食愛好者尋找佳餚的最佳夥伴。 -- Hosting provided by SoundOn

Lou Bernard currently serves as the beverage director for Mita in Washington DC, applying his skills to the drinks at this James Beard nominated (and Michelin Guide) vegan Latin restaurant. He's been involved in the DC scene for years though, proudly bringing the flavors and inspirations from his Latin upbringing to the bar and introducing the area to Singani. He was recently named one of Punch's best new bartenders of 2025, and he's known to sling some drinks named for hip hop tracks while blasting rock en español. Check out his Latin Vibes DC style playlist here: https://open.spotify.com/playlist/25Je5BHIPWBiQ6X4eFm8k3?si=3AG3JPPVQhOntO6BGvqjKg

This week Sam discusses the Michelin Guide's announcement that they will be launching a global wine-ranking system, a new grape variety authorised for champagne, a new Vino de Pago for Spain, New Zealand's wine exports, France's new yield estimate and new research on how bacterial injections can help fight esca, a grapevine trunk disease. You can read the transcript of this newscast (with linked news sources) at https://www.jancisrobinson.com/articles/michelin-takes-wine-frances-yield-estimates-fall-ukrainian-wine-stolen-london.

Send us a textJoining me on today's episode of The English Wine Diaries is Brad Lomas, co-founder and owner of Boys Hall, a beautifully restored, 9-bedroom 17th-century Jacobean manor in Ashford, Kent. With a background in pubs, restaurants, and operations – most notably as Operations Director at East London Pub Co. – Brad brings a wealth of industry experience to Boys Hall, which he runs alongside his wife, Kristie. The couple have painstakingly restored the house to its former glory with the help of family, friends, and a variety of local specialists – the vision to create a warm, design-led space with exceptional food, service, and atmosphere. Since opening, Boys Hall has earned a place in the Michelin Guide and wide acclaim for its unique balance of character, comfort, and community-driven ethos.Brad is a passionate advocate for English wine and has curated a thoughtfully selected wine list that showcases the best local vineyards, while Boys Hall has recently launched its own English sparkling wine called 17 Sovereigns. To find out more about about Boys Hall, visit boys-hall.com or follow @boys.hall on instagram. This episode of The English Wine Diaries is sponsored by Rankin Bros & Sons — trusted suppliers of corks, closures, and packaging solutions to the UK wine industry since 1774. To learn more about how Rankin is supporting the future of British wine, visit rankincork.co.uk.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at englishwinediaries.com.

Jesse Burgess is behind Topjaw, the wildly popular, restaurant-centric social media account covering the food scene in London and beyond. Jesse is also the host of a cool new series on Apple TV+ called Knife Edge: Chasing Michelin Stars, which is streaming now. The show follows several restaurants, including Coqodaq, Nōksu, and the Musket Room (in New York) and Feld and Esmé (in Chicago), as they sweat it out during Michelin Guide season. Jesse reveals how he views these star-worthy restaurants and what it's like being at the center of food influencing.    Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Delta posted record Q3 revenue on strong premium demand and loyalty growth, with profit up 11% and American Express co-brand proceeds up 12%, a sharp turnaround after tariff uncertainty earlier in the year led it to pull 2025 guidance. Hotels.com launched “Save Your Way,” letting Expedia Group OneKey members take instant discounts or bank rewards for later across Hotels.com, Expedia, or Vrbo—a simple, flexible perk proving especially popular with business travelers. The Michelin Guide expanded its hotel “key” ratings beyond major gateways, awarding 1,000+ properties based on design, service, personality, value, and location, though some in luxury hospitality see the move as late amid award fatigue. Connect with Skift LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/company/skift/⁠⁠⁠⁠⁠⁠⁠⁠ WhatsApp: ⁠⁠⁠⁠⁠⁠⁠⁠https://whatsapp.com/channel/0029VaAL375LikgIXmNPYQ0L/⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/skiftnews⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/skiftnews/⁠⁠⁠⁠⁠⁠⁠⁠ Threads: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.threads.net/@skiftnews⁠⁠⁠⁠⁠⁠⁠⁠ Bluesky: ⁠⁠⁠⁠⁠⁠⁠⁠https://bsky.app/profile/skiftnews.bsky.social⁠⁠⁠⁠⁠⁠⁠⁠ X: ⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/skift⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠@SkiftNews⁠⁠⁠⁠⁠⁠⁠⁠ and never miss an update from the travel industry.

Bonus points if you know what the title is referencing!Today's episode is a casual yap session about my angsty feels lately about adapting new mindsets and approaches to harsh changes in life followed by our main topic: food and food influencing. I give you my unfiltered stream of conscious thoughts about the pros and cons of food influencers reviewing hot spots or local hole-in-the-walls in NYC and discuss the sentimental feelings I have for food. Lastly, I share a few top-of-mind accounts I follow and some tips on how to elevate your palate around town. 

Where's the best places to eat? The latest Michelin guide for Toronto has been released - check out the list of new restaurants, and some of Miroki and Andre's shoutouts.Wanna win an all inclusive wedding worth $211,000? Miroki's incredible wedding planner, Trevor Frankfort is hosting a competition for one lucky couple. Enter by Fri. Sept. 26: https://trevents.ca/bestweddingever2Hopefully André doesn't jinx what is looking like a stellar vintage in Niagara - Harvest is underway and while there is less fruit to go around the quality looks great. He sat down with Corey Mio to talk about the vineyard that he and his wife Lena manage. You can check out Corey's wines here - https://drinkcollab.ca/pages/sempre-mioVieni can be found here - https://vieni.ca/16 Mile can be found here - https://16milecellar.com/Big Head can be found here - https://bigheadwines.ca/Summer may now be officially over, but Miroki is thrilled to be celebrating one of her favourite Asian holidays, the Mid Autumn Festival on Oct. 6th. She's getting a head start on indulging in her favourite treat, a mooncake with traditional lotus filling and salted egg yolk. Order yours now from the family run bakery Wai Tack Kee: https://waitackkee.com You can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereviewListen to last year's interview with Trevor: https://podcasts.apple.com/us/podcast/who-is-going-to-help-miroki-plan-her-wedding/id1709147642?i=1000650642416 Hosted on Acast. See acast.com/privacy for more information.

Tune into the fourth installment of AJC's latest limited podcast series, Architects of Peace. Go behind the scenes of the decades-long diplomacy and quiet negotiations that made the Abraham Accords possible, bringing Israel, the United Arab Emirates, Bahrain, and later Morocco, together in historic peace agreements.  From cockpits to kitchens to concert halls, the Abraham Accords are inspiring unexpected partnerships. In the fourth episode of AJC's limited series, four “partners of peace” share how these historic agreements are reshaping their lives and work. Hear from El Mehdi Boudra of the Mimouna Association on building people-to-people ties; producer Gili Masami on creating a groundbreaking Israeli–Emirati song; pilot Karim Taissir on flying between Casablanca and Tel Aviv while leading Symphionette, a Moroccan orchestra celebrating Andalusian music; and chef Gal Ben Moshe, the first Israeli chef to ever cook in Dubai on his dream of opening a restaurant in the UAE. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC.  Episode lineup: El Mehdi Boudra (4:00) Gili Masami (11:10) Karim Taissir (16:14) Gal Ben Moshe (21:59) Read the transcript: https://www.ajc.org/news/podcast/partners-of-peace-architects-of-peace-episode-4 Resources: AJC.org/ArchitectsofPeace - Tune in weekly for new episodes. The Abraham Accords, Explained AJC.org/CNME - Find more on AJC's Center for a New Middle East Listen – AJC Podcasts: The Forgotten Exodus  People of the Pod Follow Architects of Peace on your favorite podcast app, and learn more at AJC.org/ArchitectsofPeace You can reach us at: podcasts@ajc.org If you've appreciated this episode, please be sure to tell your friends, and rate and review us on Apple Podcasts or Spotify. Transcript: El Mehdi Boudra: All the stereotypes started like getting out and people want to meet with the other. They wanted to discover the beauty of the diversity of Israel. And this is unique in the region, where you have Arabs Muslims, Arab Christians, Druze, Beta Yisrael, Ashkenazi, Sephardic Jews, Jews from India, from all over the world. This beauty of diversity in Israel is very unique for our region. Manya Brachear Pashman: In September 2020, the world saw what had been years – decades – in the making: landmark peace agreements dubbed the Abraham Accords – normalizing relations between Israel and two Arabian Gulf states, the United Arab Emirates and the Kingdom of Bahrain. Later, in December, they were joined by the Kingdom of Morocco.  Five years later, AJC is pulling back the curtain to meet key individuals who built the trust that led to these breakthroughs and turning the spotlight on some of the results. Introducing: the Architects of Peace. ILTV correspondent: Well, hello, shalom, salaam. For the first time since the historic normalization deal between Israel and the UAE, an Israeli and an Emirati have teamed up to make music. [Ahlan Bik plays] The signs have been everywhere. On stages in Jerusalem and in recording studios in Abu Dhabi. [Camera sounds]. On a catwalk in Tel Aviv during Fashion Week and on the covers of Israeli and Arab magazines. [Kitchen sounds]. In the kitchens of gourmet restaurants where Israeli and Emirati chefs exchanged recipes. Just days after the announcement of the Abraham Accords, Emirati ruler Sheikh Khalifa bin Zayed Al Nahyan formally ended the UAE's nearly 50-year boycott of Israel. Though commerce and cooperation had taken place between the countries under the radar for years, the boycott's official end transformed the fields of water, renewable energy, health, cybersecurity, and tourism.  In 2023, Israel and the UAE signed a Comprehensive Economic Partnership Agreement (CEPA) to advance economic cooperation, and by 2024, commerce between the UAE and Israel grew to $3.2 billion. Trade between Bahrain and Israel surged 740% in one year. As one of the world's most water-stressed countries, Bahrain's Electrical and Water Authority signed an agreement to acquire water desalination technology from Israel's national water company [Mekorot].  Signs of collaboration between Israeli and Arab artists also began to emerge. It was as if a creative energy had been unlocked and a longing to collaborate finally had the freedom to fly. [Airplane take off sounds]. And by the way, people had the freedom to fly too, as commercial airlines sent jets back and forth between Tel Aviv, Casablanca, Abu Dhabi, and Manama.  A gigantic step forward for countries that once did not allow long distance calls to Israel, let alone vacations to the Jewish state. At long last, Israelis, Moroccans, Emiratis, and Bahrainis could finally satisfy their curiosity about one another. This episode features excerpts from four conversations. Not with diplomats or high-level senior officials, but ordinary citizens from the region who have seized opportunities made possible by the Abraham Accords to pursue unprecedented partnerships. For El Medhi Boudra, the Abraham Accords were a dream come true.  As a Muslim college student in 2007 at Al Akhawayn University in Ifrane, Morocco, he founded a group dedicated to preserving and teaching the Jewish heritage of his North African home. El Mehdi knew fostering conversations and friendships would be the only way to counter stereotypes and foster a genuine appreciation for all of Morocco's history, including its once-thriving Jewish community of more than 100,000. Five years later, El Mehdi's efforts flourished into a nonprofit called Mimouna, the name of a Moroccan tradition that falls on the day after Passover, when Jewish and Muslim families gather at each other's homes to enjoy cakes and sweets and celebrate the end of the Passover prohibitions. Together.   El Mehdi Boudra: Our work started in the campus to fill this gap between the old generation who talk with nostalgia about Moroccan Jews, and the young generation who don't know nothing about Moroccan Judaism. Then, in the beginning, we focused only on the preservation and educating and the promotion of Jewish heritage within campuses in Morocco. In 2011, we decided to organize the first conference on the Holocaust in the Arab world. Manya Brachear Pashman: So did the Abraham Accords make any difference in the work you were already doing? I mean, I know Mimouna was already a longtime partner with AJC.  El Mehdi Boudra: With Abraham Accords, we thought bigger. We brought young professionals from Morocco and Israel to work together in certain sectors on challenges that our regions are overcoming. Like environment, climate change, water scarcity and innovation, and bring the best minds that we have in Morocco and in Israel to work together. But we included also other participants from Emirates and Bahrain. This was the first one that we started with.  The second was with AJC. We invited also young professionals from United States and France, which was an opportunity to work globally. Because today, we cannot work alone. We need to borrow power from each other. If we have the same vision and the same values, we need to work together.  In Morocco, we say: one hand don't clap. We need both hands. And this is the strategy that we have been doing with AJC, to bring all the partners to make sure that we can succeed in this mission.  We had another people-to-people initiative. This one is with university students. It's called Youth for MENA. It's with an Israeli organization called Noar. And we try to take advantage of the Abraham Accords to make our work visible, impactful, to make the circle much bigger. Israel is a country that is part of this region. And we can have, Israel can offer good things to our region. It can fight against the challenges that we have in our region. And an Israeli is like an Iraqi. We can work all together and try to build a better future for our region at the end of the day. Manya Brachear Pashman: El Mehdi, when you started this initiative did you encounter pushback from other Moroccans? I mean, I understand the Accords lifted some of the restrictions and opened doors, but did it do anything to change attitudes? Or are there detractors still, to the same degree? El Mehdi Boudra: Before the Abraham Accords, it was more challenging to preserve Moroccan Jewish heritage in Morocco. It was easier. To educate about Holocaust. It was also OK. But to do activities with civil society in Israel, it was very challenging. Because, first of all, there is no embassies or offices between Morocco. Then to travel, there is no direct flights.  There is the stereotypes that people have about you going to Israel. With Abraham Accords, we could do that very freely. Everyone was going to Israel, and more than that, there was becoming like a tendency to go to Israel.  Moroccans, they started wanting to spend their vacation in Tel Aviv. They were asking us as an organization. We told them, we are not a tour guide, but we can help you. They wanted to travel to discover the country.  All the stereotypes started like getting out and people want to meet with other. They wanted to discover the beauty of the diversity of Israel. And this is unique in the region where you have  Arab Muslims, Arab Christians, Druze, Beta Israel, Ashkenazi, Sephardic Jews, Jews from India, from all over the world. This beauty of diversity in Israel is very unique for our region.  And it's not granted in this modern time, as you can see in the region. You can see what happened in Iraq, what's happening in Syria, for minorities. Then you know, this gave us hope, and we need this hope in these dark times. Manya Brachear Pashman: Hm, what do you mean? How does Israel's diversity provide hope for the rest of the Middle East North Africa (MENA) region?  El Mehdi Boudra: Since the MENA region lost its diversity, we lost a lot. It's not the Christians or the Yazidis or the Jews who left the MENA region who are in bad shape. It's the people of the MENA region who are in bad shape because those people, they immigrated to U.S., to Sweden, they have better lives. But who lost is those countries.  Then us as the majority Muslims in the region, we should reach out to those minorities. We should work closely today with all countries, including Israel, to build a better future for our region. There is no choice. And we should do it very soon, because nothing is granted in life.  And we should take this opportunity of the Abraham Accords as a real opportunity for everyone. It's not an opportunity for Israel or the people who want to have relation with Israel. It's an opportunity for everyone, from Yemen to Morocco. Manya Brachear Pashman: Morocco has had diplomatic relations with Israel in the past, right? Did you worry or do you still worry that the Abraham Accords will fall apart as a result of the Israel Hamas War? El Mehdi Boudra: Yes, yes, to tell you the truth, yes. After the 7th of October and things were going worse and worse. We said, the war will finish and it didn't finish. And I thought that probably with the tensions, the protest, will cut again the relations. But Morocco didn't cut those relations. Morocco strengthened those relations with Israel, and also spoke about the Palestinians' cause in the same time.  Which I'm really proud of my government's decisions to not cut those relations, and we hope to strengthen those relations, because now they are not going in a fast dynamic. We want to go back to the first time when things were going very fastly. When United States signed with the Emirates and Bahrain in September 2020, I was hoping that Morocco will be the first, because Morocco had strong relations with Israel. We had direct relations in the 90s and we cut those relations after the Second Intifada in 2000.  We lost those 21 years. But it's not [too] late now. We are working. The 7th of October happened. Morocco is still having relations with Israel. We are still having the Moroccan government and the Israeli government having strong relations together.  Of course, initiatives to people-to-people are less active because of the war. But you know, the war will finish very soon, we hope, and the hostages will go back to their homes, Inshallah, and we will get back to our lives. And this is the time for us as civil society to do stronger work and to make sure that we didn't lose those two years. [Ahlan Bik plays] Manya Brachear Pashman: Just weeks after the White House signing ceremony on September 15, 2020, Israeli music producer Gili Masami posted a music video on YouTube. The video featured a duet between a former winner of Israel's version of The Voice, Elkana Marziano, and Emirati singer Walid Aljasim.  The song's title? Ahlan Bik, an Arabic greeting translated as “Hello, Friend.” In under three weeks, the video had garnered more than 1.1 million views. Gili Masami: When I saw Bibi Netanyahu and Trump sign this contract, the Abraham Accords, I said, ‘Wow!' Because always my dream was to fly to Dubai. And when I saw this, I said, ‘Oh, this is the time to make some project that I already know how to do.' So I thought to make the first historic collaboration between an Israeli singer and an Emirati singer.  We find this production company, and they say, OK. We did this historic collaboration. And the first thing it was that I invite the Emirati people to Israel. They came here. I take them to visit Jerusalem, Tel Aviv, and then I get a call to meet in Gitix Technology Week in the World Trade Center in Dubai. Manya Brachear Pashman: Gitix. That's the Gulf Information Technology Exhibition, one of the world's largest annual tech summits, which met in Dubai that year and invited an Israeli delegation for the first time. Gili Masami: They tell me. ‘Listen, your song, it was big in 200 countries, cover worldwide. We want you to make this show.' I said, OK. We came to Dubai, and then we understand that the production company is the family of Mohammed bin Zayed al Nayhan, the president of UAE. And now we understand why they agree.  The brother of Muhammad bin Zayed Al Nahyan, Sheik Issa Ben Zahid Al Nahyan, he had this production company. This singer, it's his singer. And we say, ‘Wow, we get to this so high level, with the government of Dubai.' And then all the doors opened in Dubai.  And then it was the Corona. 200 countries around the world cover this story but we can't do shows because this Corona issue, but we still did it first. Manya Brachear Pashman: The song Ahlan Bik translates to “Hello, Friend.” It was written by Israeli songwriter Doron Medalie. Can you tell our listeners what it's about? Gili Masami: The song Ahlan Bik, it's this song speak about Ibrihim. Because if we go to the Bible, they are cousins. They are cousins. And you know, because of that, we call this Abraham Accords, because of Avraham. And they are sons of Ishmael. Yishmael. And we are sons of Jacob.  So because of that, we are from back in the days. And this is the real cousins. Saudi Arabia, UAE, Morocco. They are the real ones. And this song speak about this connection. Manya Brachear Pashman: After Morocco joined the Abraham Accords, you also put together a collaboration between Elkana and Moroccan singer Sanaa Mohamed. But your connection to UAE continued. You actually moved to Dubai for a year and opened a production company there. I know you're back in Israel now, but have you kept in touch with people there?   Gili Masami: I have a lot of friends in UAE. A lot of friends. I have a production company in UAE too. But every time we have these problems with this war, so we can do nothing. I was taking a lot of groups to Dubai, making tours, parties, shows, and all this stuff, because this war. So we're still friends.  Manya Brachear Pashman: Given this war, do you ever go back and listen to the song Ahlan Bik for inspiration, for hope?  Gili Masami: I don't look about the thinking that way. These things. I know what I did, and this is enough for me. I did history. This is enough for me. I did [a] good thing. This is enough for me. I did the first collaboration, and this is enough for me. Manya Brachear Pashman: Moroccan pilot and music aficionado Karim Taissir also knows the power of music. In 2016, he reached out to Tom Cohen, the founder and conductor of the Jerusalem Orchestra East & West and invited him to Morocco to conduct Symphonyat, an orchestra of 40 musicians from around the world playing Jewish and Arab music from Morocco's past that often has been neglected.  Karim Taissir: In 2015 I contacted Tom via Facebook because of a story happening in Vietnam. I was in a bar. And this bar, the owner, tried to connect with people. And the concept was a YouTube session connected on the speaker of the bar, and they asked people to put some music on from their countries. So when he asked me, I put something played by Tom [Cohen], it was Moroccan music played by the orchestra of Tom. And people said, ‘Wow.'  And I felt the impact of the music, in terms of even, like the ambassador role. So that gave me the idea. Back in Morocco, I contacted him. I told him, ‘Listen, you are doing great music, especially when it comes to Moroccan music, but I want to do it in Morocco. So are you ready to collaborate? And you should tell me, what do you need to create an orchestra that do this, this excellency of music?'  And I don't know why he replied to my message, because, usually he got lots of message from people all over the world, but it was like that. So from that time, I start to look of musician, of all conditions, asked by Tom, and in 2016 in April, we did one week of rehearsals. This was a residence of musician in Casablanca by Royal Foundation Hiba. And this is how it starts. And from that time, we tried every year to organize concerts. Sometimes we succeed, and sometimes not. Manya Brachear Pashman: I asked this of El Mehdi too, since you were already doing this kind of bridge building Karim, did the Abraham Accords change anything for you? Karim Taissir: In ‘22 we did the great collaboration. It was a fusion between the two orchestras, under the conductor Tom Cohen in Timna desert [National Park], with the presence of many famous people, politician, and was around like more than 4,000 people, and the President Herzog himself was was there, and we had a little chat for that.  And even the program, it was about peace, since there was Moroccan music, Israeli music, Egyptian music, Greek music, Turkish music. And this was very nice, 18 musicians on the stage. Manya Brachear Pashman: Oh, wow. 18 musicians. You know, the number 18, of course, is very significant, meaningful for the Jewish tradition.  So, this was a combination of Israeli musicians, Moroccan musicians, playing music from across the region. Turkey, Greece, Egypt, Israel. What did that mean for you? In other words, what was the symbolism of that collaboration and of that choice of music? Karim Taissir: Listen, to be honest, it wasn't a surprise for me, the success of collaboration, since there was excellent artists from Israel and from Morocco. But more than that, the fact that Moroccan Muslims and other people with Israeli musicians, they work together every concert, rehearsals.  They became friends, and maybe it was the first time for some musicians, especially in Morocco. I'm not talking only about peace, happiness, between people. It's very easy in our case, because it's people to people. Manya Brachear Pashman: How have those friendships held up under the strain of the Israel-Hamas War? Karim Taissir: Since 7th October, me, for example, I'm still in touch with all musicians from Israel, not only musicians, all my friends from Israel to support. To support them, to ask if they are OK. And they appreciate, I guess, because I guess some of them feel even before they have friends from all over the world. But suddenly it's not the case for us, it's more than friendships, and if I don't care about them, which means it's not true friendships. And especially Tom. Tom is more than more than a brother. And we are looking forward very soon to perform in Israel, in Morocco, very soon. Manya Brachear Pashman: So I should clarify for listeners that Symphonyat is not your full-time job. Professionally you are a pilot for Royal Air Maroc. And a week after that concert in Timna National Park in March 2022, Royal Air Maroc launched direct flights between Casablanca and Tel Aviv. Those flights have been suspended during the war, but did you get to fly that route? Karim Taissir: They call me the Israeli guy since I like very much to be there. Because I was kind of ambassador since I was there before, I'm trying always to explain people, when you will be there, you will discover other things. Before 7th of October, I did many, many, many flights as captain, and now we're waiting, not only me, all my colleagues.  Because really, really–me, I've been in Israel since 2016–but all my colleagues, the first time, it was during those flights. And all of them had a really nice time. Not only by the beauty of the Tel Aviv city, but also they discover Israeli people. So we had really, really, very nice memories from that period, and hoping that very soon we will launch flight. Manya Brachear Pashman: Chef Gal Ben Moshe, the first Israeli chef to earn a Michelin Star for his restaurant in Berlin, remembers the day he got the call to speak at Gulfood 2021, a world food festival in Abu Dhabi. That call led to another call, then another, and then another.  Before he knew it, Chef Gal's three-day trip to the United Arab Emirates had blossomed into a 10-day series: of master classes, panel discussions, catered dinners, and an opportunity to open a restaurant in Dubai. Gal Ben Moshe: Like I said, it wasn't just one dinner, it wasn't just a visit. It's basically from February ‘21 to October ‘23 I think I've been more than six, eight times, in the Emirates. Like almost regularly cooking dinners, doing events, doing conferences. And I cooked in the Dubai Expo when it was there. I did the opening event of the Dubai Expo. And a lot of the things that I did there, again, I love the place. I love the people. I got connected to a lot of people that I really, truly miss. Manya Brachear Pashman: When we first connected, you told me that the Abraham Accords was one of your favorite topics. Why? Gal Ben Moshe: I always felt kind of like, connected to it, because I was the first Israeli chef to ever cook in Dubai. And one of the most influential times of my life, basically going there and being there throughout basically everything from the Abraham Accords up to October 7. To a degree that I was supposed to open a restaurant there on the first of November 2023 which, as you probably know, did not happen in the end.  And I love this place. And I love the idea of the Abraham Accords, and I've had a lot of beautiful moments there, and I've met a lot of amazing people there. And, in a way, talking about it is kind of me missing my friends less. Manya Brachear Pashman: So you were originally invited to speak at Gulfood. What topics did you cover and what was the reception like? Gal Ben Moshe: The journalist that interviewed me, he was a great guy, asked me, ‘OK, so, like, where do you want to cook next?' And I said, ‘If you would ask me six months ago, I would say that I would love to cook in Dubai, but it's not possible.' So having this happened, like, anything can happen, right? Like, if you would tell me in June 2020 that I would be cooking in Dubai in February 2021, I'm not sure I was going to believe you. It was very secretive, very fast, very surprising. And I said, ‘Yeah, you know, I would love to cook in Damascus and Beirut, because it's two places that are basically very influential in the culture of what is the Pan-Arabic kitchen of the Levant. So a lot of the food influence, major culinary influence, comes from basically Aleppo, Damascus and Beirut. Basically, this area is the strongest influence on food. A lot of Jordanians are probably going to be insulted by me saying this, but this is very this is like culinary Mecca, in my opinion.'  And I said it, and somebody from the audience shouted: ‘I'm from Beirut! You can stay at my place!' And I was like, it's just amazing. And the funny thing is, and I always talk about it is, you know, I talk about my vegetable suppliers in Berlin and everything in the Syrian chefs and Palestinian chefs and Lebanese chefs that I met in the Emirates that became friends of mine. And I really have this thing as like, I'm gonna say it is that we have so much in common. It's crazy how much we have in common.  You know, we have this war for the past two years with basically everyone around us. But I think that when we take this thing out of context, out of the politics, out of the region, out of this border dispute or religious dispute, or whatever it is, and we meet each other in different country. We have so much in common, and sometimes, I dare say, more than we have in common with ourselves as an Israeli society. And it's crazy how easy it is for me to strike a conversation and get friendly with the Lebanese or with a Palestinian or with the Syrian if I meet them in Berlin or in Dubai or in New York or in London. Manya Brachear Pashman: I should clarify, you run restaurants in Tel Aviv, but the restaurant that earned a Michelin star in 2020 and held on to it for four years, was Prism in Berlin. Tel Aviv was going to be added to the Michelin Guide in December 2023, but that was put on hold after the start of the Israel-Hamas War. Did your time in the Emirates inspire recipes that perhaps landed on your menu at Prism? Gal Ben Moshe: I was approached by a local journalist that wrote cookbooks and he did a special edition cookbook for 50 years for the Emirates. And he wanted me to contribute a recipe. And I did a dish that ended up being a Prism signature dish for a while, of Camel tartar with caviar, quail yolk, grilled onion, and it was served in this buckwheat tortelet. And at the time, it's a concept dish. So basically, the story is this whole story of Dubai. So you have the camel and the caviar, so between the desert and the sea. And then you have the camel, which basically is the nomadic background of Dubai, with the Bedouin culture and everything, and the caviar, which is this luxurious, futuristic–what Dubai is today. And it was really a dish about the Emirates. And I was invited to cook it afterwards in a state dinner, like with very high-end hotel with very high-end guests.  And basically the chef of the hotel, who's a great guy, is like, sending, writing me an email, like, I'm not going to serve camel. I'm not going to serve camel in this meal. And I was like, but it's the whole story. It's the whole thing. He's like, but what's wrong with Wagyu beef? It's like, we're in Dubai. Wagyu beef is very Dubai. And I was like, not in the way that the camel is in that story. Listen, for a chef working there, it's a playground, it's heaven. People there are super curious about food. They're open-minded. And there's great food there. There's a great food scene there, great chefs working there. I think some of the best restaurants in the world are right now there, and it was amazing. Manya Brachear Pashman: There have been other Israeli chefs who opened their restaurants in Dubai before October 7. I know Chef Eyal Shani opened with North Miznon in a Hilton hotel in Dubai. You recently closed Prism, which really was a mom and pop place in Berlin, and you've now opened a hotel restaurant in Prague. Would you still consider opening a kitchen in Dubai? Gal Ben Moshe: I have not given up on the Emirates in any way. Like I've said, I love it there. I love the people there. I love the atmosphere there. I love the idea of being there. I would say that there is complexities, and I understand much better now, in hindsight of these two years. Of why, basically, October 7 meant that much. I live in Berlin for 13 years, and I work with my vegetable suppliers for the past, I would say nine or eight years. They're Palestinians and Syrians and Lebanese and everything.  And even though October 7 happened and everything that's happened afterwards, we're still very close, and I would still define our relationship as very friendly and very positive. The one thing is that, I don't know, but I think it's because we know each other from before. And I don't know if they would have taken the business of an Israeli chef after October 7. So having known me and that I'm not a symbol for them, but I am an individual.  For them it is easier because we're friends, like we worked together, let's say for five years before October 7. It's not going to change our relationship just because October 7 happened. But I think what I do understand is that sometimes our place in the world is different when it comes to becoming symbols. And there are people who don't know me and don't know who I am or what my opinions are, how I view the world, and then I become just a symbol of being an Israeli chef. And then it's you are this, and nothing you can say at that moment changes it.  So I don't think that me opening a restaurant in Dubai before October 7 was a problem. I do understand that an Israeli chef opening a restaurant in Dubai after October 7 was not necessarily a good thing. I can understand how it's perceived as, in the symbolism kind of way, not a good thing. So I think basically, when this war is over, I think that the friendship is there. I think the connection is there. I think the mutual respect and admiration is there. And I think that there is no reason that it can't grow even further. Manya Brachear Pashman: In our next episode, expected to air after the High Holidays, we discuss how the Abraham Accords have held during one of Israel's most challenging times and posit which Arab countries might be next to join the historic pact.  Atara Lakritz is our producer. T.K. Broderick is our sound engineer. Special thanks to Jason Isaacson, Sean Savage, and the entire AJC team for making this series possible.  You can subscribe to Architects of Peace on Apple Podcasts, Spotify, or wherever you listen to podcasts, and you can learn more at AJC.org/ArchitectsofPeace. The views and opinions of our guests don't necessarily reflect the positions of AJC. You can reach us at podcasts@ajc.org. If you've enjoyed this episode, please be sure to spread the word, and hop onto Apple Podcasts or Spotify to rate us and write a review to help more listeners find us. Music Credits: Middle East : ID: 279780040; Composer: Eric Sutherland אלקנה מרציאנו & Waleed Aljasim - אהלן ביכ | Elkana Marziano AHALAN bik أهلاً بيك Moroccan Suite: Item ID: 125557642; Composer: umberto sangiovanni Medley Ana Glibi Biddi Kwitou / Ma Nebra - Symphonyat with Sanaa Marahati - Casablanca - 2022 Middle East: Item ID: 297982529; Composer: Aditya Mystical Middle East: ID: 212471911; Composer: Vicher  

Dana In The Morning Highlights 9/19Houston City College is looking for early 2000s fashions for a new courseCandente was featured in last year's Michelin Guide Texas - getting 2nd spot off Bellaire Blvd.FEEL FOOD FRIDAY: Cypress Mom helped daughter nail interviews and land new job

Famed Chef Jonathan Waxman came to Wine Talks through a mutual friend who we lost last year to cancer; Melvin Masters was a one-of-a-kind character in the wine trade and Jonathans partner in the famed Jams Restaruarant.    On a recent trip to Nashville, Tennessee, I insisted that the group I was with follow me to Roberts Western (most probably the last true country bar in Nashville), for a fried bologna sandwich. They looked at me crosseyed and followed blindly. You see, we had just finished dinner and everyone had overeaten and were tired. But I knew if I didn't go the first night we were there, I wouldn't make it.  Pray tell, why would one do that? Well, if Jonathan Waxman says the first thing he did was take famed Italian Chef Giada De Laurentiis to experience the $5 fried bologna sandwich. Who shouldn't? A slice of flat top freid bologna between two pieces of white bread with a side of Lays potatoe chips, I was in hog heaven. Add a PBR, and you are off to the races. Jonathan Waxman is the kind of chef who can turn a honky tonk fried bologna sandwich in Nashville into high culinary art, then philosophize about the virtues of a perfectly marbled 1961 steak—all before your first glass of Beaujolais is finished. In this episode, you'll discover the inner workings of an acclaimed chef's mind as Jonathan shares the flavors, friendships, and formative experiences that shaped his career. You'll hear about how “wine comes first, food comes second” became his guiding principle, the serendipitous plane rides sourcing lamb and lobster for legendary winery dinners, and the awe-inspiring meals in the kitchens of France that sparked his lifelong passion for simplicity and flavor. Alongside host Paul Kalemkiarian, Jonathan revisits the rollicking days at Michael's and Jams, brushes elbows with food world icons from Alice Waters to Melvin Masters, and reveals the quiet intensity required to survive and thrive in the high-wire environment of fine dining. From the intricacies of nouvelle cuisine to the rainbow of immigrant influences shaping American food culture, you'll gain an insider's appreciation for the nuances of restaurant evolution, the subtle art of pairing local wines with regional dishes, and the uncompromising drive that keeps chefs inventing and adapting—even when the world turns upside down. Whether you're curious how the Michelin Guide still shapes a restaurant's fortunes, or just want to know what it's like to be mentored by legends while flying by the seat of your pants, this episode peels back the layers of taste, tradition, and tenacity, one delicious story at a time. Jordan Winery https://www.jordanwinery.com Willie's Wine Bar (Paris) https://www.willieswinebar.com Chez Panisse https://www.chezpanisse.com Domaine Chandon https://www.chandon.com Bordeaux Wine Region https://www.bordeaux.com Napa Valley https://www.visitnapavalley.com Michael's Santa Monica https://www.michaelssantamonica.com Barbuto https://www.barbutonyc.com Jams (NYC) https://www.jamsrestaurant.nyc Wally's Wine & Spirits https://www.wallywine.com Blue Hill https://www.bluehillfarm.com Daily Provisions (NYC) https://www.dailyprovisionsnyc.com Lutèce (Historic, closed, for reference) https://en.wikipedia.org/wiki/Lut%C3%A8ce_(restaurant) L'Orangerie (Historic, closed, Los Angeles) https://www.classiccafela.com/lorangerie/ Spago (Wolfgang Puck's Restaurant) https://wolfgangpuck.com/dining/spago-beverly-hills/ Mi Piace (Pasadena, CA) https://www.mipiace.com Campanile (Historic, closed, Los Angeles) https://en.wikipedia.org/wiki/Campanile_(restaurant) Union Pasadena https://www.unionpasadena.com Benno (NYC) https://www.bennonyc.com French Culinary Institute/New York French Cooking School (now Institute of Culinary Education) https://www.ice.edu Le Cordon Bleu https://www.cordonbleu.edu Monterey Bistro (Historic, closed) https://www.seemonterey.com/listings/monterey-bistro/1197/ Ritz Paris Place Vendôme  https://www.ritzparis.com          #WineTalks #JonathanWaxman #PaulKalemkiarian #ChefInterview #FoodAndWinePairing #RestaurantStories #Barbuto #JamsRestaurant #ChezPanisse #AmericanCuisine #ItalianCuisine #WineCulture #MichelinStars #CulinaryInspiration #FoodHistory #ImmigrantInfluence #WineTasting #RestaurantIndustry #NouvelleCuisine #CulinaryMentorship #WineExperiences #PBR #bolognasandwich #giada #giadadelaurentiis

The 2025 Michelin Guide has officially dropped and everyone from a seasoned sushi chef to a restaurant that just opened this summer picked up accolades. So, how did our Michelin predictions from last week pan out? Then, as Evergreen reels from the shooting last week, local businesses and a rival school are stepping up to support the community. Host Bree Davies and producers Paul Karolyi and Olivia Jewell Love discuss the latest news, plus respond to listener comments about our recent coverage of the school shooting and the killing of Charlie Kirk.   The Colorado Healing Fund is collecting donations to support shooting victims and needs of the Evergreen community; there is also a GoFundMe for Evergreen shooting survivor Matthew Silverstone. Paul mentioned Don't Name Them, which like “No Notoriety” campaign was founded by families of victims of the Aurora theater shooting. 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? 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 episode: Arvada Center Denver Botanic Garden Denver Health Window Nation Florence Crittenton Services Cozy Earth - use code COZYDENVER for 40% off best-selling temperature-regulating sheets, apparel, and more Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

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!

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 

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.

"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 ----