Podcasts about michelin stars

Each week, Paul Foster & Simon Alexander catch up over coffee. This week: 20 courses and 18 michelin stars at a charity dinner, Hide restaurant, The Ivy, cars, designer labels and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late 1940s, three young cooks worked side by side in the kitchen of La Pyramide under Fernand Point: Paul Bocuse and two brothers, Jean and Pierre Troisgros. Bocuse became the most famous chef in France. The brothers went home to Roanne, an industrial town in the Loire, and built a restaurant in a hotel directly opposite the railway station that held three Michelin stars for fifty-two consecutive years.Along the way they created the dish many food historians point to as the moment nouvelle cuisine stopped being a theory and became a revolution: a thin escalope of salmon, fifteen seconds a side in a non-stick pan, with a sauce of cream, vermouth, shallots and sorrel from their mother's garden. It was greeted with hostility at first. A decade later, it was the embodiment of a movement.This episode tells the full story of Pierre Troisgros, from his childhood in a Burgundy café family and his training under Point to his partnership with Jean, the three stars won in 1968, the tasting menu he brought back from China, the loss of his brother in 1983, and the four generations of the family still cooking at three stars today. And yes, he really did play gin rummy in the dining room while lunch guests finished their petits fours.Fabulously Delicious is the podcast for anyone who loves French food, French culinary history and the lives behind the dishes. If Pierre's story moved you, a rating and review makes an enormous difference to how many people find the show. Subscribe for the rest of the French chefs series, and find full video episodes on YouTube and extras on Substack.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#PierreTroisgros #NouvelleCuisine #MichelinStars #FrenchCuisine #FoodPodcast

Fred tells us a fun fact about where michelin stars came from!See omnystudio.com/listener for privacy information.

A listener is upset after her daughter is inviting her step mom to her wedding.. Judge Keke weighs in! Fred tells us a fun fact about where michelin stars came from!See omnystudio.com/listener for privacy information.

In the week the Government announced updated school food standards for the first time in over a decade, Zainab, a youth activist at Bite Back, tells us about the School Food Project's bold prank involving Michelin-starred chef Angela Hartnett and youth activists shining a light on the reality some children still face at lunchtime. The stunt also demonstrated the potential the new standards can have in ensuring ensure every child has a nutritious meal at lunchtime.Watch the stunt here, find out more about the project here for more information and here to sign up to The Food Foundation newsletter. Hosted on Acast. See acast.com/privacy for more information.

This Week on Dishing it Out, Gary and Gareth welcome Declan Maxwell, one of the most respected front-of-house figures in Irish hospitality and currently restaurant manager at Spitalfields in Dublin. Declan discusses beginning his career in London before returning to Ireland where he became a central member of the team in Chapter One during their pursuit of a Michelin Star. Declan shares some incredible stories from his time working throughout Dublin which brought him to Spitalfields where he won a Michelin Service Award – a rare occasion where he found himself truly speechless. The lads discuss the unique and incomparable quality of Irish hospitality, for which Declan is a champion of. They also unpack changing trends in Irish food and drink culture as well as the growth of food tourism in Ireland. To close, Declan shares an amazing story of attending Nico Ladenis' funeral which celebrated some his most iconic dishes – a truly once in a lifetime experience during a difficult time. This week's Nespresso Dish of the Week is presented by Gary and is a mouth-watering recipe for a Cotoletta. The Culinary Conundrum looks at how to get the most out of an air fryer for home cooking which of course the lads have some great ideas for.

Lorna McNee joins us at Cail Bruich to tell the remarkable story behind becoming the chef who brought a Michelin star back to Glasgow for the first time in 18 years. She takes us from washing pots in a small Italian restaurant and a teenage stage at Gordon Ramsay, to walking into Andrew Fairlie's legendary two-Michelin-starred kitchen as an apprentice and immediately wondering whether she was good enough. Lorna spent the next 12 years working alongside Fairlie, who became her great mentor, and opens up about the moments she wanted to quit, what made him such an extraordinary teacher and why his death ultimately made her realise it was time to step out and discover what her own cooking looked like.We also hear how Great British Menu transformed Lorna's career, from the devastation of narrowly missing out first time around to returning and becoming Champion of Champions, before taking over Cail Bruich and winning its Michelin star within just five months. She reveals the bizarre way Michelin broke the news to her over FaceTime during Covid, why the restaurant subsequently became fully booked for two years, and argues that even established head chefs should still disappear for a month to stage, learn new techniques and come back better. Plus, why she hates matcha and hot honey, the night vegan protesters invaded her restaurant and had to be removed by police, and plenty more from one of Scotland's greatest chefs.Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Felice Sloan, a.k.a. The Swanky Maven, is back! Felice joins Eric to discuss some of the latest happenings from the Houston food scene including H&H Bagels opening their first Houston location, Ronnie Killen's push to get a Michelin Star, and the closure of the final remnants of Underbelly Hospitality. In the Restaurants of the Week portion Parkwood American Grille and chrôma are featured.  Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Seinfeld-Approved New York Bagel Shop Sets Opening For First Houston Spot $1 Million Renovation Aims to Earn Pearland Steakhouse a Michelin Star Chris Shepherd Founded Houston Burger Joint Goes Belly Up After 4 Years 2 Treasured Houston Mexican Restaurants Reopen After Brief Closures Successful Houston Patio Bar Kirby Ice House Now Open in Clear Lake

The Michelin guide has finally come to Arizona. And not a single Arizonan restaurant received a star. Though many still appeared in the guide, a few even received their own special awards, but no stars. Why? This week on Valley 101, we look into what it takes to get a Michelin star and why none of Arizona's restaurants received one. Submit your question⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ about Phoenix! Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠X⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Guests: Bahar Anooshahr Host: ⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bill Goodykoontz⁠ Producer: Tori Weiss, Amanda Luberto⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Michel Roux Jr knows what it takes to build one of the world's great restaurants. But behind the Michelin stars, MasterChef and Le Gavroche was a career shaped by pressure, burnout, family legacy and learning when to let go.Michel opens up about taking over Le Gavroche from his father Albert Roux, pushing against an “immovable” resistance to change, and why closing the legendary restaurant ultimately meant taking back control of his life.He shares what Marco Pierre White and Gordon Ramsay were really like as young chefs, why chasing Michelin stars can be destructive, and how running transformed his health after years of debilitating migraines and stress.We also get into the business of brilliant hospitality: why he stopped serving lunch despite filling the restaurant, the simple test he uses to judge a restaurant by its butter, why you should let customers steal your umbrellas, handling brutal online reviews, and the tiny details that turn good service into something unforgettable.From Michelin-star kitchens to Marco, Gordon, MasterChef and nearly 60 years of Le Gavroche, this is Michel Roux Jr on excellence, simplicity, adversity and knowing what really matters.ON THE MENU:00:00:00 Intro00:03:10 Taking Over Le Gavroche From His Father00:09:40 What Would a Le Gavroche Sandwich Be?00:15:16 Why Chasing Michelin Stars Is Wrong00:22:12 How Running Ended Michel's Debilitating Migraines00:28:41 Why Old-School Kitchens Had to Change00:34:29 The Right Way to Handle Complaints00:38:46 Why Michel Stopped Reading TripAdvisor00:42:53 Why Copying Instagram Food Doesn't Work00:47:41 Why Great Leaders Step Away From Service00:52:00 Kitchen vs Front of House Warfare00:57:00 How Open Kitchens Changed Chef Culture01:00:26 Why Rugby Needs Characters01:04:00 What Marco Pierre White Was Really Like01:15:11 Have QR Codes Damaged Hospitality?01:20:09 The Butter Test for Great Restaurants01:24:51 Why Le Gavroche Killed Lunch01:30:26 MasterChef, TV Fame and Saying No01:38:43 Why Michel Roux Closed Le Gavroche01:42:46 Why Great Chefs Learn to Slow Down============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

The Q&A returns with Bar Sawa vs. Shunji, homemade ice cream thoughts, Pizzeria Sei bar pies and NY slices, a Catalina discussion, an Israel trip, Alphabet in the Palisades, movie theater soda drinking, a diabolical FMK, Rosh Hashanah meal highlights, 3 Michelin Star bug rules, and are Jordan and Max feeling tension?

The TOPJAW star has found his new favourite spot.  Jesse Burgess is a presenter, filmmaker, and co‑founder of the award‑winning food and travel duo, TOPJAW. He's at the Dish table to share the details about the second series of his Apple TV show, Knife Edge: Chasing Michelin Stars. It's a series produced by Gordon Ramsay's production company which follows restaurants and chefs across the globe as they navigate the intense season of Michelin Guide reviews. A world, of course, which Angela knows well, having been awarded her first Michelin Star in 2004.  Through TOPJAW, Jesse has put most of London's top chefs (including our Angela) through his quickfire Best of London series. Which means we get some of the best recommendations for eats in the capital and beyond, along with a look into the cuisines which Jesse thinks are soon to get even more time in the spotlight.  Over a Hazy IPA, we hear all about his incredible wedding feast and his favourite everyday dishes, most of which contain sausages. There's a chance for Angela to share her own encounters with the mysterious Michelin inspectors, and to bust a few myths along the way.  Angela serves lemon chicken, a recipe by Shu Lin, and sesame chilli oil cucumbers, along with a bottle of Naudet Sancerre, paired with the meal by the Waitrose wine experts.  We finish with our first non-seated Fast Food Quiz (Dish: always breaking new ground) and be sure to look out for Nick's appearance on TOPJAW very soon.  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the lemon chicken was created for Waitrose by Shu Lin. The recipe for sesame chilli oil cucumbers was created for Waitrose by Julie Lin. A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:46 - Welcome!  02:37 - Today's guest  03:19 - Some special community moments 05:47 - Jesse Burgess is here!  07:12 - Nick & Angela on TOPJAW!  07:54 - A Hazy IPA cheers! 08:11 - Jesse's globetrotting year  08:57 - What happens at a foodie wedding?  14:06 - Jesse's food loves  16:12 - Sausage forward!  17:25 - Jesse's hottakes 21:15 - Lemon chicken is served!  22:35 - A sesame chilli oil cucumber side  22:58 - Shallow-frying?  24:13 - Eating on the podcast  24:48 - Wine pairing  25:19 - Mutual bosses with Gordon Ramsay!  27:20 - Knife Edge: Chasing Michelin Stars is back!  28:23 - The origins of Michelin stars  29:50 - Differences between stars  30:32 - The Michelin star checklist 33:16 - Produce is king!  34:02 - The life of a Michelin star inspector 35:02 - Angela's experience with Michelin  38:22 - A new era for bustling restaurants  40:24 - Fast food quiz  42:36 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

FIRST WITH YESTERDAY'S NEWS (highlights from Tuesday on Newstalk ZB) What Could Possibly Go Wrong?/Keep Doing What You're Doing/Zoo-talk vs Poo-Talk ZB/Weight Loss Update/There's More to Eating Out Than the MenuSee omnystudio.com/listener for privacy information.

The Michelin effect's in full swing, with a Christchurch venue full every night through the depths of winter. Fifteen Kiwi restaurants were awarded stars in June, with the Michelin Guide promising to attract 36 thousand extra overseas visitors annually. A Tourism New Zealand business case, including overseas evidence, shows this could bring turnover growth of up to 50% for venues. Inati co-owner Lisa Levy told Mike Hosking since the announcement, they've seen bookings far in advance they've never seen before. She says tourists obviously plan around their holidays, but they're seeing a lot more domestic tourism as well as international. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This Week on Dishing it Out, Gary and Gareth welcome Chef Ross Lewis, co-founder & co-owner of Two Michelin-starred Chapter One; as well as the proprietor of Osteria Lucio. Ross talks through his agricultural background in Wales and early exposure to food which brought him to the kitchens of London where he cut his teeth. The lads discuss the lengthy process of building an institution like Chapter One and how so many people forget the years of hard work it takes to build an “overnight success.” They also look at life after Chapter One and Ross's subsequent involvement in Osteria Lucio. Finally, we get an amazing insight to the experience of cooking for Queen Elizabeth on her trip to Dublin. The logistics and madness around such a momentous occasion – and a phone call afterwards that nobody could ever forget. Gareth shares an easy but delicious recipe for a prawn spaghetti dish as the Nespresso Dish of the Week. To close, the Culinary Conundrum gets the lads thinking about some of their favourite restaurants in Dublin.

Gordon Ramsay told Aktar Islam he needed to break free. What followed changed his life and helped set him on the path to two Michelin stars — and now he wants a third.In this episode of The Go-To Food Podcast, we sit down with Aktar Islam, one of the most influential figures in modern British Indian cooking, for a brilliantly candid conversation about ambition, Michelin stars, Gordon Ramsay, the British curry house and the brutal economics of running restaurants today.Aktar made his name at Lasan, winning both The F Word and Great British Menu, before walking away to build something entirely on his own terms. He went on to open Opheem in Birmingham, the first restaurant in the city to receive two Michelin stars and one of only two Indian restaurants in the country to hold two stars.He reveals the advice Gordon Ramsay gave him at a crucial point in his career, why he believes that intervention helped transform his mindset, and why Gordon remains one of his greatest inspirations.Aktar also explains why Opheem is run almost at cost, claims the government made 90 times more from the restaurant than he did last year, and argues that Britain's tax system is pushing independent hospitality towards breaking point.We also get into the evolution of British Indian food, why Aktar became frustrated with traditional curry houses, his belief that chefs should be able to cook across cultures regardless of their background, and his extraordinary claim that Indian chefs have been copying his approach for decades.Plus, Aktar opens up about walking away from Lasan, turning down opportunities abroad to remain close to his son, building Birmingham's food scene, the dish that generated hundreds of complaint emails when he removed it from the menu, and why three Michelin stars remain firmly in his sights.A fascinating conversation about Indian food, ambition, identity, Michelin stars, Gordon Ramsay and what it really takes to build a world-class restaurant.Subscribe to The Go-To Food Podcast for new interviews with the biggest chefs, restaurateurs and personalities in food every week.Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

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

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

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

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: www.holmbergpodcast.com, www.98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

Driven by a streetwear-inspired model of weekly drops and deliberate scarcity, Last Crumb built a viral $120-a-box cookie brand without spending a dollar on paid ads. By spending a year obsessing over every detail—from custom boxes to cookie angles—founder Derek Jaeger generated explosive organic clout, and celebrities took notice. The brand eventually moved away from the scarcity model in 2023 to expand into evergreen retail and long-term scaling.  For more on Last Crumb, in show notes, click here.   Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

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

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

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

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

Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

In Part One of our exclusive two-part interview with Marcus Wareing, we sit down with one of the most influential chefs of his generation to trace the extraordinary story of how a shy teenager from Southport became one of the defining figures of modern British cooking. Marcus takes us from working in his father's fruit and veg warehouse as a boy to leaving home at 18 for The Savoy, before literally knocking on the door of Le Gavroche and asking for a job in one of the greatest kitchens in the world.Marcus then takes us inside the brutal, exhilarating kitchens that forged an extraordinary generation of British chefs, and recalls the first time he encountered a young Gordon Ramsay, describing him as a “f***ing machine” who nobody else in the kitchen could come close to. He reveals what it was really like becoming Gordon's right-hand man at Aubergine, why they gave a young Angela Hartnett just two weeks to survive, and how the relentless intensity eventually pushed Marcus towards burnout.It's a remarkable insight into a lost era of cooking: kitchens with no recipe books, where everything was done by eye, touch and feel, and where careers were forged through obsession, instinct and sheer endurance. Part One takes us all the way to Marcus winning his first Michelin star alongside Gordon, setting the stage perfectly for Part Two, where Marcus finally opens up about the explosive breakdown of their relationship and the 15-year feud that followed.You can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Michelin Star Moves: The Smile Design ProcessDr. Ashley Joves sits down with co-host Collin Al-Samarrie to walk through how Smile & Co. approaches cosmetic cases, from the first consult to the sneak peek reveal, and why she built this into her practice in the first place.Where It StartedAshley's interest in aesthetics began in dental school as part of NYU's honors aesthetics program, taught in part by a then up-and-coming Dr. Michael Apa. She later completed a highly competitive three-resident program outside Philadelphia, where weekly specialist-led sessions gave her hands-on experience across surgery, perio, and complex case planning.Finding Her NicheAshley initially considered orthodontics before dental school but found her calling in the artistry of general dentistry instead. After years of "bread and butter" work as an associate, including an implant residency she ultimately stepped back from, she didn't return to cosmetics full time until opening Smile & Co. in 2017.The Digital Smile Design ProcessPatients start with a virtual or in-person consultation, Kois-protocol photos, and an iTero scan sent to Ashley's ceramist for an initial digital design. Weeks later, patients return for a "sneak peek" try-in day using Luxatemp, a no-drill preview Ashley calls the test drive before commitment.Setting ExpectationsAshley reframes the "cement day" as a "try-in day," to remove pressure from the process. Patients are told upfront that a smile may take more than one try to get right, and that dentistry isn't meant to last forever given how hard people are on their teeth.Vanity vs. NeedAshley pushes back on the idea that cosmetic dentistry is purely vanity, pointing to Kois' teaching that healthy enamel should wear only one millimeter every 150 years. Visible chipping, thinning, or shortening are signs of an active disease process, not aging or vanity.Looking AheadAshley shares her longer-term goal of building Smile & Co. to a place of profitability that allows for more charity smile work, referencing past "Give Back a Smile" cases. The conversation closes with a teaser for an in-person TMO community meetup.Thank You to Our PartnersNet32: The dental marketplace that helps practice owners stop overpaying for supplies. Compare and save at net32.com/themakingof.Studio 8E8 — Dentistry's story-driven growth agency for startups. s8e8.com/vslKasper Opportunity Finder: Fill those empty chairs and reclaim lost revenue with one click. Get it free at meetkasper.com/register.Support the showFind Out MoreThank you for listening to The Making Of podcast. If you enjoyed it, please share with anyone you think will gain value from the show by clicking on one of the sharing tabs above.SUBSCRIBE to our NEWSLETTER HEREAlso, please consider leaving an honest review on iTunes. It helps other listeners find the show, and I would be forever grateful.Questions or comments? Feel free to contact us at - themakingofadental@gmail.comFollow us on Instagram or Facebook and improve your dental practice every day!Have you subscribed? Don't miss a single episode!

Each week, Paul Foster & Simon Alexander catch up over coffee. This week: Impact of the UK drought on agriculture. Plus, food waste management at home, kitchen hygiene essentials, expiration dates, pasta alla vodka, Top 5 countries with Michelin Stars, Paul's coffee mug and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's DMN Morning Debrief covers intense North Texas heat, a lawsuit between the United Methodist Church and a prominent parish, allegations of racial profiling at a restaurant, and apartment evictions. Plus, staffer Joe Snell brings us a report on a woman who talks openly about an experience most of us spend our lives avoiding: death. This digest was partially generated by AI and then reviewed and edited by our newsroom staff. Learn more: dallasnews.com/ai_use. We welcome your feedback: audience@dallasnews.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

We sat down with Michelin Star chef, and Orlando legend, Mike Collantes. On this episode of The Orlando Real Podcast, Ken Pozek and Dillon O'Brien sit down with the Michelin chef behind Soseki, Sushi Saint, Perla's Pizza, and the new Nomikai by Sushi Saint coming to ICON Park.Best sushi in Orlando? Best omakase? What's it like to earn a Michelin star? What should you order at Sushi Saint? Is Orlando actually a good food city? Chef Mike Collantes answers all of that and more.Mike Collantes is an acclaimed chef with over 20 years of hospitality experience, best known in Orlando for earning a Michelin star at Soseki Modern Omakase in 2022 and launching Sushi Saint, which received a Bib Gourmand within three months of opening. With four Sushi Saint locations across Florida and New York City and a growing portfolio of concepts under 86 Hospitality Group, he continues to shape the culinary landscape in Orlando and beyond. Learn more at www.mikecollantes.com/ and stay up to date on all of his projects  on Instagram at www.instagram.com/chefmike_collantesThis episode is brought to you by The Pozek Group. Thinking of selling or buying a home anywhere in Greater Orlando? We'd love to help! Reach out at https://pozek.com/youtube or email info@pozekgroup.com to get started.00:00 Chef Mike Collantes: Who is he and what's his story?01:20 Soseki & Orlando's Omakase Wave02:43 How Did Soseki Win Its Michelin Star?03:26 Why Does a Michelin Star Even Matter?06:22 Building a Restaurant Group08:22 What Is Nomikai by Sushi Saint at ICON Park?09:00 Local Chefs in Tourist Orlando09:33 How Does a Chef Come Up With a New Concept?13:00 Orlando Chefs: Rivals or Allies?13:56 What Does Downtown Orlando Need to Fix?17:11 What Should You Order at Sushi Saint?20:49 How Do You Design a Restaurant?21:38 Modern Sushi vs Tradition24:56 Banana Pizza: Does It Work?28:46 Why Is Orlando's Food Scene Blowing Up?29:25 Sushi Saint vs Soseki: What's the Difference?31:02 Chef Mike's Death Row Meal32:39 What Do Most Chefs Get Wrong About Business?35:16 When Did Orlando's Food Scene Take Off?41:27 Are Developers Pushing Out Local Restaurants?43:09 "Mayor Mike" Fixes Downtown47:00 Will Orlando Get a Three Michelin Star Restaurant?

I first met Patrick at our favorite steak house in Manhattan Beach; the Arthur J.  The wine list there is one of the most thought out I have seen in all my travels. It was Patricks first day there. We had an intriguing conversation and returned a week later to continue our discussion. Serendipitously, by me eavesdropping on a conversation, I learned that Patrick had authored a book: The Last Days of Haute Cuisine.  I was seriously taken by this accomplishment and immediately found the book on Amazon and voraciously read it cover to cover. A stroy of food in America that had been untold prior. Patric Kuh knows a thing or two about the high wire act that is fine dining—after all, he's balanced on that tightrope both in kitchens and at critics' tables, with a sharp pen and a sharper palate. If you've ever dreamed of opening a restaurant, wondered what true "haute cuisine" actually means, or questioned why credit cards changed the whole dining landscape, this is the episode that will entice your culinary curiosity and satisfy your appetite for secrets behind the swinging kitchen doors. You'll discover not just the drama of French chefs staking their claim in midcentury Manhattan, but how the evolution of American dining reflects bigger shifts in society: from exclusivity and velvet ropes to the democratization of great food and the rise of everyday restaurants as vibrant community hubs. Listen as Kuh exposes the risks, financial heartbreak, and ritual of keeping a kitchen spotless—and why a chef's towel over the shoulder means more than a thousand Instagram likes. The conversation dives into the nuts and bolts of writing a food book, the art of savoring (and sometimes cutting) stories, and the age-old rule for restaurant critics to never, ever accept a free meal. By the end, you'll come away with intimate knowledge of how Patric Kuh peels back layer after layer of the restaurant world—one story at a time—until a living, breathing portrait of cuisine, culture, and ambition is served up before you. Here are a few of the fascinating things you'll learn:

Yes, chef

Episode 181 of A Cork in the Road welcomes Kiki Austin, Atlanta's acclaimed sake sommelier and the head sommelier at Michelin-starred Mujō. A graduate of the Culinary Institute of America, Kiki's journey into sake began with a single drink after karate class and has since taken her from wine retail and fine dining to immersive travels throughout Japan, deepening her understanding of one of the world's most fascinating beverages. In this conversation, Kiki shares how sake is made, why it's so unique for food pairings, and how thoughtful hospitality can make guests feel more confident exploring it. We also discuss the artistry and pursuit of excellence in Michelin-starred dining in Atlanta, and she talks about her passion for increasing visibility for the sake industry as a whole. Whether you're already a sake enthusiast or simply sake-curious, this episode offers an engaging look at the people, culture, and craftsmanship behind every pour. You can follow @kiki.sipz and @mujoatl on Instagram, and visit www.mujoatl.com to learn more about their menu and experience.Recorded July 20, 2026-----------------*** Check out our ⁠⁠MERCH SHOP⁠⁠ to directly support the show, and visit www.acorkintheroad.com for all upcoming events and media contributions

What are weird foods you eat? Melissa likes cottage cheese on tacos.

Can you run a Michelin-starred restaurant, make a profit, and treat your staff to white-collar perks like 401ks, healthcare, and structured onboarding?In this episode, we sit down with Chef Zach Engel, the culinary force behind Chicago's award-winning Galit and its sister restaurant, Cafe Yaya. From his early cooking days in New Orleans to surviving the intense city bureaucracy of Chicago, Zach has rejected the "old way" of running kitchens to build something truly sustainable.Recorded live at Tilit's Utility Show in Chicago in May of 2026. Chapters2:49 - From Academia to Culinary Passion 5:45 - Navigating Restaurant Challenges in Different Cities 8:44 - The Evolution of Galit: Philosophy and Ingredients 11:44 - The Impact of COVID-19 on Restaurant Operations 14:41 - Exploring Middle Eastern Wines 17:41 - The Journey of Opening Cafe Yaya 20:39 - Building a Sustainable Restaurant Team 23:46 - Hiring for Long-Term Success26:51 - Partnership Dynamics in the Restaurant BusinessBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/Proudly Sponsored by RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/tryrestaurentConnect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: ⁨@claudiasaricFollow Spencer: @restaurantspenny ​

Sam Neill starred in over fifty films and numerous television series, playing often wildly different roles, from a palaeontologist in Jurassic Park to a repressed husband in The Piano. When he was seven years old the family moved from Northern Ireland to his father's native New Zealand, a country which Sam grew to love, and, as his friend and fellow actor Oscar Kightley told Matthew, which also came to love Sam. We also hear from writer and journalist Hadley Freeman.Phyllis Kinney became known as one of the most influential figures in traditional Welsh music, although she was born many miles from Wales in Michigan, USA. She moved to London to further her training as an opera singer, when on a trip to Wales, she met and fell in love with folk musician Meredydd Evans. The two married and together performed and edited collections of Welsh songs that came to be regarded as the definitive reference works of Welsh traditional music. Her friend, poet Arwel Jones, tells her story.Acclaimed chef Bill Poon brought authentic Chinese cooking to the UK and set about changing the negative perception of Chinese food across the country. In 1980 his was only the second Chinese restaurant in Britain to be awarded a Michelin Star. His daughter Amy Poon remembers him.For almost seventy years Patricia “Paddy” Greene, starred as Jill Archer, the matriarch of the central farming family. As a trainee actor Paddy had been told that her mic technique would never pass muster. Then In 1957, as she was about to go on tour with a theatre company, she got a call to audition for a role in The Archers. They were looking for a temporary cast member to be a love interest for Philip Archer. As the current editor of The Archers, Jeremy Howe explains – the audition went well.Presenter: Matthew Bannister Producer: Ed Prendeville Assistant Producer: Ribika Moktan Researcher: Jesse Edwards Editor: Andrea KennedyArchive: Desert Island Discs, BBC Radio 4, 27/12/2015; The Archers, BBC Radio 4, Jan 1959; The Archers, BBC Radio 4, 25/07/2017; The Archers, BBC Radio 4, 20/12/2023; The Archers, BBC Radio 4, 17/02/2019; Wogan, BBC Radio 2, 15/11/1985; Sam Neill Instagram post; Conversations with Sarah Kanowski, ABC Radio National, 2023; Beti a'i Phobol, BBC Radio Cymru, 06/03/1997

If Part 1 was about who the Basque people are, Part 2 is about how they celebrate. Edgar Carranza is back to walk us through the food and drink culture that comes alive at Basque festivals — including kalimotxo, a drink with an origin story that genuinely made me lose it, and the bocata tradition that feeds the cuadrillas who show up every year for their town festivities.We also get into the great Basque cheesecake conversation — where it comes from, why Bilbao has feelings about San Sebastián getting all the credit, and what makes that burnt, creamy, slightly chaotic cake so different from anything else. From there, Edgar explains txoko gastronomic societies: private spaces where Basques have been gathering to cook, eat, and preserve their culinary traditions for generations — and why they might be part of the reason the Basque Country has more Michelin stars per capita than anywhere else in the world.This one ends with big feelings about food, home, and what it means to eat somewhere that is truly yours. Find Edgar on Instagram at @edgarkarranza.Subscribe for new episodes every week — and if you loved this one, share it with a friend. This podcast exists to share cultures and get more curious about the world we live in.Hang out with me: Food: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠⁠⁠⁠ Life in Korea: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠⁠⁠⁠ Identity & Belonging: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠⁠⁠✨ ✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that's centered around food, culture, and real experiences, don't forget to like, subscribe, and turn on notifications so you don't miss what's next.

Have you ever wondered why the world's most prestigious restaurant awards are called Michelin Stars?It all begins with a tyre company... and one of the world's most recognisable mascots.Long before he became an advertising icon, the Michelin Man — also known as Bibendum — was helping motorists discover new places to visit. What started as a simple travel guide designed to encourage people to drive more eventually evolved into the famous Michelin Guide, transforming the world of fine dining forever.In this episode of The StickyBeak, Monika uncovers the surprising true history of the Michelin Man, explores the origins of the Michelin Guide, and reveals how a company best known for making tyres became the most influential name in global gastronomy.It's a bizarre, fascinating story filled with clever marketing, unexpected history, and one of the greatest branding successes of all time.If you've ever wondered where Michelin Stars came from, this is the episode for you.This episode was brought to you by Tüt, toilet lid stickers to zhuzh up your toot. Because every throne needs a crown.https://www.etsy.com/shop/tutdeco/

Join host Sam Davidson as he sits down with Max and Benjamin Goldberg, co-founders of Strategic Hospitality and two of the newest announced members of the Nashville Entrepreneurs' Hall of Fame 15th class, to be honored at the NEXT Awards on October 19th, 2026. Over 19 years, the brothers have built one of Nashville's most celebrated hospitality companies — earning Michelin Stars and James Beard Awards for their chef partners, opening concepts that helped define entire neighborhoods, and doing it all without losing either the partnership or the perspective on why any of it matters. This conversation covers the full arc: from a 16-year-old's gumball machine business and a bar nobody crossed the street to visit, to partnerships with Garth Brooks, Trisha Yearwood, and some of the most talented chefs in the country. Along the way, Max and Benjamin talk about what Nashville's hospitality culture actually is and why it's rare, the pivot from "selfish" opening to chef partnerships that changed everything, the bets that scared them, the ones that didn't work, and why Benjamin still believes the restaurant business is fundamentally insane. The episode also gets at something harder to quantify: why they keep doing this, what a regular customer asking for a table actually means, and why giving back has never been a separate line item for either of them. Episode Highlights: 0:23 — The first entrepreneurs they remember: father, grandfather, and each other 1:43 — "The Man in the Arena" sign: three generations, one office wall 2:28 — Max's revelation: the first real entrepreneur he ever saw in action was his older brother 3:15 — Benjamin's first business: one gumball machine in a batting cage to buy a car at 16 4:20 — 18 months of convincing Max to leave New York — and what the actual argument finally was 5:18 — Bar 23 in the Gulch: Benjamin with a flashlight outside, 23 shades of white inside, and one of the world's top nightlife spots 7:02 — Max's college years: promotions company, a TV show, student body president, and Lady Gaga (who opened for them, he'll have you know) 9:28 — Their father's linen tablecloth intervention: a Sharpie list of every reason this partnership was a bad idea 11:05 — August 1, 2007: Max moves back. Their wife took the photo of them signing the contract. 11:28 — What Nashville's food and hospitality scene looked like when Benjamin opened his first bar in 2003 15:54 — Why Nashville's culture of mutual support is genuinely different from every other city they know 17:13 — Arnold's Country Kitchen as the secret weapon for recruiting world-class chefs 18:12 — Locus named 20th Best Restaurant in North America, and what Pat Martin did while the team was in Vegas 20:35 — The two chapters: the first 10 years of "selfish" openings vs. the last decade of chef equity partnerships 21:17 — Why every single chef partnership they've entered has earned a Michelin Star or James Beard Award 23:48 — Company scope today: ~12 concepts, Garth & Trisha, airport, stadiums, hotel under construction 26:32 — The first restaurant: Paradise Park Trailer Resort and why quality was non-negotiable from day one 28:18 — CMA Fan Fest, hundreds of thousands of guests, and a pricing policy they've never broken 29:48 — The Patterson House: 78 seats, no bar standing, $12 cocktails, and zero industry support — until it changed Nashville's entire cocktail culture 31:48 — "The restaurant business is so dumb." Benjamin on what hospitality actually is at its core. 32:22 — Why they keep doing it: a customer, a question, and a woman meeting her father for the first time 33:55 — Placemaking: the Gulch before there were streetlights, Wedgewood Houston before Josh Habiger named it, 12 South, and what comes next 37:20 — Burt Matthews and Jodi Moody: the mentors and partners who changed every big bet 38:08 — Is Nashville growing past the point where the next Max and Benjamin can get started? 41:17 — Why giving back isn't scheduled for "after the exit" — it's built into how they operate every day 43:12 — Max's framework: earning, learning, returning — and why they're in all three phases simultaneously 44:09 — Imposter syndrome at the table, and what they want their kids to witness 46:12 — Closing: Hall of Fame, October 2026, and what showing up actually costs Subscribe to Circle Back for more conversations with Nashville's most interesting builders. Leave a review and share this episode with someone who's building something worth caring about.   Relevant Links: Strategic Hospitality Nashville Entrepreneur Center Circle Back Podcast Nashville Post #CircleBackPodcast #StrategicHospitality #MaxGoldberg #BenjaminGoldberg #NashvilleRestaurants #MichelinStar #JamesBeard #NashvilleEntrepreneur #Hospitality #Placemaking #FamilyBusiness #HallOfFame

Auckland's TALA has received the first-ever Michelin Star awarded for Samoan food.

CHAPTERS:00:00 - REGZ After Dark 11:38 - Favorite Animal (hummingbird) 20:35 - Who did the most fun thing? 40:27 - Michelin Stars 51:26 - Primitive Camping 59:49 - Underage Driving 1:10:25 - Joe List at Bat 1:16:27 - Spain 1:22:06 - Bobby's Ride Home 1:28:35 - Last Episode of REGZ is at Skankfest Robert Kelly, Luis J. Gomez, Joe List, and Dan Soder discuss why they have to podcast at 10:30 PM, who did the most fun thing over the weekend, petting foxes, france, waterparks, Michelin Stars, Primitive camping, driving underage, Joe List getting an at bat for a real team, spain, Bobby's long ride home, the last episode of REGZ at Skankfest, and more! Presented by YKWD and GaS Digital.  LISTEN ON APPLE PODCASTS https://podcasts.apple.com/us/podcast/the-regz/id1700969607 SOCIALS Robert Kelly @ykwdpodcast https://robertkellylive.com/ https://www.instagram.com/robertkellylive/ Luis J. Gomez https://luisofskanks.com/ https://www.instagram.com/gomezcomedy/ https://twitter.com/luisjgomez Joe List https://twitter.com/JoeListComedy https://www.instagram.com/joelistcomedy/ Dan Soder https://www.dansoder.com/  https://www.instagram.com/dansoder/  SPONSORS  ChubbiesShop Chubbies' biggest sale of the season for $45 and under on Swim Trunks, Shorts, and Pants. Plus up to 65% off clearance! Get 20% off with code regz at https://www.chubbiesshorts.com/regz UltraNew customers get 15% off with code REGZ at http://takeultra.com ShopifySupport the show & sign up for your $1/month trial of Shopify. Head to https://www.shopify.com/regz BodyBrain Coffee Use code REGZ20 to get 20% off https://www.BodyBrainCoffee.com/ GLDNew customers get 40% off with code REGZ at http://GLD.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Your favourite imaginary football club, Charlestown Athletic are BACK and this time they world stage is theirs....yes...they've somehow managed to qualify for World Cup '26.Who makes the team? How do you make the team? How did Pedri and Yamal end up togging out? Why do they have Dublin accents?How do you cable tiw some scooters together when you can't afford an open-top bus?These and other bizarre questions will be answered in a blaze of weird glory.We also get to hear Darren and Joe's thoughts ahead of the GTA release and what if Keith Duffy was handing out his own Michelin Stars?Send all your questions and comments to stallit@goloudnow.com.

00.00: Intro 02.40: Mexican Batman 06.20: SLP - Eyes open or closed during adult fun times? 10.50: Why does your partner remember fights wrong 17.20: Top 6 - Top 6's you'll miss out on while we are away 23.00: Elle prequel review 26.40: Michelin Stars 33.28: Taylor Update 38.30: What went wrong right before you went away? 52.10: Bet I can guess your mum's name 1.03.30: Is Hayley the nosiy neighbour? 1.07.30: Fact fo the day 1.11.45: What is your out of demo hobby? 1.24.05: Sam's School Raffle 1.29.20: Did you break your dating rule for someone? 1.36.30: Breaking News See omnystudio.com/listener for privacy information.

Michelin Star Moves: The Morning Huddle That Changes EverythingIn this episode Ashley and Collin break down the morning huddle that has become a non negotiable part of how Smile and Co. runs every single day. From starting with gratitude to identifying VIP patients, this quick episode is full of tactical takeaways you can implement in your own practice starting tomorrow morning.What You'll Hear In This Episode:Starting With Gratitude Every huddle begins with each team member sharing something they are grateful for in the office. It is fast, it is simple, and it sets the tone for the entire day before a single number gets discussed.The Numbers Check In After gratitude, the team reviews new patients for the month, the previous day's collections and production, and where the schedule currently stands so everyone is aligned before the day begins.The Chart Review Process Assistants and hygienists go through every patient on the schedule ahead of time, checking for current PAs, treatment accuracy, updated medical history, and any nuances the team needs to know. Ashley shares why catching these details before the patient is in the chair makes all the difference.Identifying Same Day Treatment Opportunities The team flags unscheduled treatment and potential no shows in advance so they always have a plan if a gap opens up in the schedule.The VIP Patient Strategy One of Ashley's favorite parts of the huddle. Each day a team member identifies one patient they are going to go above and beyond for, which naturally creates the kind of experience that leads to glowing reviews and referrals.Why Fifteen Minutes Changes The Whole Day Ashley and Collin explain why this short huddle creates seamless communication between hygiene, assistants, doctors, and front office, and why the investment of fifteen minutes pays off across the entire day.The End Of Day Huddle They Miss Ashley shares why she misses doing an end of day huddle in the earlier days of the practice and what made it such a valuable learning tool for the team.Connect with Ashley: Instagram: @ashleyjovesddsThank You to Our PartnersNet32: The dental marketplace that helps practice owners stop overpaying for supplies. Compare and save at net32.com/themakingof.Studio 8E8 — Dentistry's story-driven growth agency for startups. s8e8.com/vslKasper Opportunity Finder: Fill those empty chairs and reclaim lost revenue with one click. Get it free at meetkasper.com/register.Support the showFind Out MoreThank you for listening to The Making Of podcast. If you enjoyed it, please share with anyone you think will gain value from the show by clicking on one of the sharing tabs above.SUBSCRIBE to our NEWSLETTER HEREAlso, please consider leaving an honest review on iTunes. It helps other listeners find the show, and I would be forever grateful.Questions or comments? Feel free to contact us at - themakingofadental@gmail.comFollow us on Instagram or Facebook and improve your dental practice every day!Have you subscribed? Don't miss a single episode!

Kia ora e te ball bags! Producer Arun here putting together all the best bits you missed from the show today: Fame’s Diary is full of mocks from the 100m race video. Tegs woke up to THE BEST text this morning. With the Michelin Stars hitting Aotearoa, Fame comes up with “The Paru Plates”, food that’s not worth trying. Tegs loves paying it forward to charities & fundraisers. How do you like to pay it forward? Fame received an out the gate text. Do you know who sent it? Tegs has tips on how to be a good friend to friends with kids. Paddy from Engineering is trying something new to impress the ladies. What did you do that you think made you more attractive? Victorian words we need to bring back! Thanks for listening ya mongrels! Lots of love Producer Arun, Producer A-aron, Producer Alonaa, Producer Kanuka, Producer Mah BROTHAH, Bad Boy Alan! xx

Toshi and Yasu Kizaki opened Sushi Den on Christmas Eve in 1984 on South Pearl Street in Denver. Little did they know how the opening would impact Japanese food in America. Over the next four decades, they built a supply chain that flies fish from a market in Kyushu to Denver in under 24 hours, took over a corner of Platt Park with a cluster of Japanese restaurants, and earned a Michelin star — at 69, the oldest sushi chef in the U.S. to receive his first. This is the story of Sushi Den's expansion, including the Michelin-starred Kizaki, and a rare sit-down with the founding brothers. Also on the show we have a great conversation with Mawa McQueen, the chef-owner of Mawa's Kitchen in Aspen. This Michelin Guide–recommended restaurant is the flagship eatery of owner and executive chef Mawa McQueen, a 2022 James Beard Award semifinalist and recipient of the 2022 Colorado Governor's Minority Business Award. The menu at Mawa's Kitchen is hyper-seasonal and reflects Mawa's international heritage, serving Afro-Mediterranean cuisine with a French-American flair. We talk about building her mini empire, and what it's like to cook for the private jet crowd. Thank you to Visit Colorado for supporting this episode. Learn more about your ad choices. Visit megaphone.fm/adchoices