Podcasts about michelin star chef

Jens Jung ist der Gründer und CEO der Kult-Bäckerei John Baker und Sohn einer Bäckerdynastie aus Zürich. Nach seiner Ausbildung als Bäcker-Konditor und mehreren Jahren im Familienbetrieb hat Jens 2013 zusammen mit drei Freunden John Baker gegründet – eine Bäckerei, die das traditionelle Backhandwerk mit einer modernen, nachhaltigen Vision neu gedacht hat.Jens setzt auf regionale Bio-Zutaten, minimalen Hefeeinsatz und handwerkliche Perfektion, um Brot direkt vor Ort zu backen. Mit diesem Ansatz hat er die Backkunst revolutioniert und gezeigt, wie man Tradition mit Innovation verbindet.In dieser Episode sprechen wir über die Kunst und Wissenschaft des Brotbackens, was es bedeutet, eine Bäckerei mit Werten zu führen, und wie Jens die Zukunft der Backkunst nachhaltig gestalten will. ----- PODCAST LINKS Die gesamten Show Notes, Transkript und alle Links findest du auf https://swisspioneers.com.

Nico Vogt startete seine berufliche Laufbahn als Fitnessinstructor, bevor er sich bereits mit 21 Jahren in ein Fitnesscenter einkaufte und damit den Schritt ins Unternehmertum wagte. Heute ist er nicht nur erfolgreicher Unternehmer, sondern auch der Host des beliebten Podcasts „Mach-dis-Ding“, in dem er inspirierende Gespräche mit anderen Unternehmern führt. In dieser Episode spricht Nico über die häufigsten Fehler, die Gründer machen, seine besten Tipps, um Arbeit und Reisen zu verbinden, und das Geheimnis, wie er trotz eigener Firma und Podcast genügend Zeit für seine Familie hat. Hör rein und erfahre, wie du mehr Freiheit in deinem Leben gewinnen kannst – egal, ob du selbständig bist oder einfach mehr Kontrolle über deinen Alltag haben möchtest! ----- PODCAST LINKS Die gesamten Show Notes, Transkript und alle Links findest du auf swisspioneers.com.

Welcome back, listeners! This week Quincy and Lisa sit down with Ryan Pfeiffer. Ryan has earned many culinary accolades, including serving on the teams of multiple Michelin star restaurants. Ryan is a formative mentor of Quincy's from his time at Blackbird in Chicago and remains a friend and mentor to this day. If you're a fan of sandwiches or Star Wars, this episode is for you! Host: Lisa Archer and Quincy RandolphGuest: Ryan PfeifferThis episode is sponsored by RND Coffee. Specialty coffee beans roasted in Roanoke, VA by Quincy and his team. Use code "ROOKIE" to get 10% off your next order: www.roanokecoffee.comWatch highlight clips of the podcast on the "Rookie Restaurateur" YouTube Channel: "Rookie Restaurateur"

Noah Bachofen begann seine Karriere als Koch in einem kleinen Gasthaus in Elm. 2020 war er Mitgründer des Restaurants Magdalena, das nach nur einem Jahr mit zwei Michelin-Sternen ausgezeichnet wurde. Doch seine zweite Leidenschaft für das Kreieren von Social Media Videos führte ihn dann in eine neue Richtung: Heute ist er einer der erfolgreichsten Food-Influencer der Schweiz mit insgesamt über 200'000 Followern auf Instagram und TikTok. Noah begeistert seine Community mit kreativen Rezepten, Restaurant-Tipps und den neuesten Food-Trends. Er ist außerdem Gastgeber der Kochshow „Hype Kitchen“ auf Joyn von Pro7 und Sat1, Produzent des Podcasts „Zero Dosage“, und Autor des Kochbuchs „Wäärli Guet“. ------- PODCAST LINKS Die gesamten Show Notes, Transkript und alle Links findest du auf swisspioneers.com. -- KAPITEL (00:00) Intro: Noah Bachofen (01:29) Als Kind in der Küche (04:37) Kochlehre (07:53) Zustände in Schweizer Küchen (16:12) Restaurant Magdalena (21:05) Michelin Stars (27:18) Vom Burger zum Fine Dining (33:55) Wie ein Sternekoch Influencer wird (45:48) Wie viel verdient ein Influencer? (52:55) Influencer Karriere (57:47) Eigene TV-Kochshow (01:02:07) Relevanz von TV vs. Social Media (01:05:29) Was bringt die Zukunft? (01:09:06) Struggles, Ungeduld, Kreativität (01:15:44) Kreativprozess und Träume (01:20:51) Challenge für die Zuhörer -------- LINKS & RESSOURCEN - https://www.noahbachofen.ch - https://www.instagram.com/noahbachofen_ -------- Weitere spannende Episoden Zineb Hattab: From Software Engineer to Michelin-Star Chef - https://open.spotify.com/episode/47rBudyilpFQmWPPPWdcvp Manager von Emma, T-Ronimo, Eric Lüthi & Co — Wie Social Media Stars die Medienlandschaft verändern - https://open.spotify.com/episode/4Fe9EX6KL0bQCsI7AkJdwS --------

Our ‘Ask Me Anything' series is back! We put your questions to people from interesting backgrounds or working in different careers.Have you ever wondered what it would be like to work in the kitchen of a Michelin star restaurant?Is there as much pressure in the kitchen as portrayed in movies and TV? How do you get and maintain a Michelin star rating? Do Michelin star chefs eat fast food?Guest host Claire McKenna is joined by James Moore, Executive Chef and co-owner of D'Olier Street Restaurant to answer all of your questions!

#224 Restaurant JAN | Kulinarische Meisterklasse | Jan Hartwig | 3-Michelin SternekochLabor der Liebe: Wie ein Drei-Sterne-Koch die deutsche Gastronomie revolutioniertIm Startcast Podcast spricht Max mit Jan Hartwig, einem der besten Köche Deutschlands, über seinen beeindruckenden Werdegang und die Eröffnung seines ersten eigenen Restaurants "JAN" in München. Innerhalb weniger Monate hat Jan mit seinem unverwechselbaren Stil erneut drei Michelin-Sterne erkocht und zeigt, dass Exzellenz und Innovation Hand in Hand gehen.Jan teilt seine Erfahrungen aus den besten Küchen des Landes und gibt Einblicke in seine Philosophie, die deutsche Küche neu zu interpretieren. Er spricht über die Bedeutung von Konstanz, Handschrift und Wiedererkennungswert, die für die Vergabe von Michelin-Sternen entscheidend sind, und wie er diese Elemente in jedem seiner Gerichte zum Ausdruck bringt.Das Gespräch beleuchtet auch die Herausforderungen, denen sich Jan beim Aufbau eines Drei-Sterne-Restaurants gegenübersieht, von der Suche nach dem richtigen Team bis hin zur Bewältigung des Drucks, ständig auf höchstem Niveau zu kochen. Jan erklärt, warum gutes Essen nicht immer teuer sein muss und wie die Gastronomie nicht nur den Gaumen erfreut, sondern auch eine ganze Region bereichern kann.Jan und Max diskutieren die Rolle von Social Media und Online-Bewertungen in der heutigen Gastronomieszene und wie sich diese auf die Wahrnehmung von Spitzenköchen auswirken. Jan betont die Wichtigkeit von Veränderung und Weiterentwicklung in der Küche und teilt seine Vision für die Zukunft, einschließlich seines Ziels, international noch bekannter zu werden.Takeaways:Kulinarische Exzellenz: Jan Hartwig erklärt, was es braucht, um auf höchstem Niveau zu kochen und warum Konstanz und Handschrift so wichtig sind.Neudefinition der deutschen Küche: Wie Jan traditionelle Elemente mit moderner Kreativität verbindet, um einzigartige Geschmackserlebnisse zu schaffen.Herausforderungen im Sternerestaurant: Einblicke in die täglichen Herausforderungen und den hohen Anspruch in einem Drei-Sterne-Restaurant.Die Rolle von Social Media: Wie Online-Bewertungen und Social Media die Gastronomieszene beeinflussen und welche Bedeutung sie für Spitzenköche haben.Zukunftsvision: Jans Pläne, sein Profil weiter zu schärfen und international an Anerkennung zu gewinnen.Hör rein und lass dich von Jan Hartwigs inspirierender Geschichte begeistern, wie er die deutsche Küche auf das nächste Level hebt und mit Leidenschaft, Kreativität und Präzision die Grenzen der Gastronomie neu definiert. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Author of "Quantum Capitalist," Renee Garcia, joins Greg to talk about a phenomenon sweeping the spiritual world of people who accidentally stumble on Instagram handles of cool-looking Russian physics PhDs who know how to live a fun life—no, wearing a tie with the galaxy on it isn't the only way a physicist scholar gets invited to parties.What the eff are we talking about? Reality Transurfing, of course! Picture this: you're scrolling through Instagram, dodging the Deep State's ad retargeting, when you land on something that promises to turn your life upside down—in a good way. That's exactly what happened to Renee. She found herself diving headfirst into the mystical world of Reality Transurfing, crafted by the enigmatic Vadim Zeland.In her 550-page epic, Renee breaks down the mind-bending elements of Transurfing. Imagine parallel realities where your wildest dreams are just waiting for you to step in and claim them. And the "pendulums"? Think of them as the invisible forces that either catapult you to success or keep you stuck in a loop of mundane existence.Renee's journey from chaos to clarity is nothing short of miraculous—and the best part? It's a blueprint you can follow. She turned her life around by embracing Transurfing principles and boldly stepping into the Anomalous Action Challenge. This isn't some fairy tale; it's about making bold moves every day that shatter your comfort zone and unlock your inner genius.Ready to stop dreaming and start living? This episode is your golden ticket minus the impending Wonka diabetes. Tune in now and begin your journey to a reality beyond your wildest dreamsRenee's Links: Renee's Website: transurfing.usRenee's Book: Quantum Capitalist on Amazon Let Greg know how you like the show. Write your review, soliloquy, Haiku or whatever twisted thoughts you want to share at https://ratethispodcast.com/openloops

Dubai Michelin-star Chef Himanshu Saini talks about the importance of representing your culture when starting in the culinary industry, what it means to be a Michelin-star Chef, and more.See omnystudio.com/listener for privacy information.

Pippa speaks to Michelin-starred chef Phil Carmichael, who recently opened his first restaurant in South Africa. It's called Mill Street Bistro, located in the heart of Stellenbosch, showcasing classic French techniques using our own fabulous local produce.See omnystudio.com/listener for privacy information.

Welcome to Cyrus Says In Singapore! In today's video, we'll take you through the incredible journey of Chef Michael Wilson, who started his culinary adventure at the age of 16 and became the mastermind behind Singapore's Michelin-starred restaurant, Marguerite.

Remember to SUBSCRIBE if you liked this video. It's one free and simple way to support this show and help us get bigger and better. In this episode of "Exhibit A," Abbey Clancy sits down with Tom Sellers, the twice Michelin-starred chef and owner of the renowned Restaurant Story in London. Tom shares his journey from a working-class background in Nottingham to the pinnacle of the culinary world. He discusses his early influences, the challenges of opening his first restaurant, and the invaluable lessons learned from working with legendary chefs like Thomas Keller and René Redzepi. Tom also reflects on the importance of self-belief, the sacrifices made for success, and his dedication to fostering a culture of excellence within his team. Tune in for an inspiring conversation that delves deep into the mind of a chef who continues to push the boundaries of gastronomy.FOLLOW EXHIBIT A:INSTAGRAM: instagram.com/exhibitashowTIKTOK: tiktok.com/@exhibitashowYOUTUBE: https://www.youtube.com/ @exhibitashow FACEBOOK: https://www.facebook.com/exhibitashow/FOLLOW ABBEY CLANCY: INSTAGRAM: instagram.com/abbeyclancyTOM SELLERShttps://tomsellers.co.uk/THERAPY CROUCH:INSTAGRAM: instagram.com/thetherapycrouchTIKTOK: tiktok.com/@thetherapycrouchYOUTUBE:https://www.youtube.com/ @thetherapycrouch MARVELLOUS NETWORK: marvellousclub.comINSTAGRAM: instagram.com/marvellousclub Hosted on Acast. See acast.com/privacy for more information.

GUEST: Zineb “Zizi” Hattab Zizi is a trailblazing chef who has redefined the boundaries of vegan cuisine in Switzerland and around the world. She was born and raised in Spain to Moroccan parents and far removed from the culinary world, she studied and worked as a software developer until she was 24 years old. Zizi however had a burning passion for cooking simmering within her, that led her to quit her stable job at 24 years old and embark on an extraordinary adventure under the guidance of some of the world's most renowned chefs, including the likes of Daniela Soto-Innes, Andreas Caminada, Massimo Bottura, and Dan Barber. But Zizi didn't stop there. Over the past 4 years, after she came back from New York. Zizi has open three plant-based restaurants here in Zurich: KLE, DAR and COR. After only two years in business, Zizi's work has earned her prestigious recognition, including the first vegan chef in Switzerland to be awarded both a red and a green Michelin star, and she has also been named a 'Hospitality Pioneer' by The World's 50 Best's 50 Next list. She is also the author of her own cook book called “The Taste of Love”, which was nominated for Germany's best Vegan cookbook. Zizis journey is a compelling tale of transformation and marked by her relentless pursuit of culinary excellence, her dedication to sustainable practices, and her commitment to challenging the status quo within the restaurant industry. --- CHAPTERS: (00:00) Intro - Zineb Hattab (02:44) From Software Developer to Chef (18:39) Attitude of Excellence and Passion (25:25) Working with Andreas Caminada (28:12) The Brutal Kitchens of New York (37:23) Becoming the Person you need to be (46:07) Opening Restaurant Klee in Switzerland (53:48) Reasons for Going Vegan (58:16) Creating the Menu for a Michelin-Star Restaurant (01:05:59) Values & Life Philosophy (01:11:26) Behavioral Change (01:14:34) Knowledge is Power (01:19:00) Meaning of Life (01:23:04) Challenge: Take an Inventory of what you buy --- LINKS & RESSOURCES: Restaurant KLEE Restaurant DAR Restaurant COR

Parenting isn't a bed of roses. Whether you are a working mom, a stay at home mom, or a Michelin Star Celebrity Chef! Mansi Zaveri, Founder of Kidsstoppress.com spoke to Chef Garima Arora as she shares her journey of balancing motherhood and her culinary career. Learn how she prioritizes her passion for cooking while raising her son. Discover her insights on managing work, family, and everything in between. --- Send in a voice message: https://podcasters.spotify.com/pod/show/kidsstoppress/message

For years, Danish chef Rasmus Munk has been delighting his guests with experimental gourmet experiences in his restaurant Alchemist. The Copenhagen restaurant has earned him two Michelin stars. Now Munk is leaving earthly space with a very special menu and offering six guests a culinary experience on the edge of space. - Seit Jahren begeistert der dänische Küchenchef Rasmus Munk seine Gäste mit experimentellen Gourmet-Erlebnissen in seinem Restaurant Alchemist. Das Kopenhagener Restaurant hat ihm zwei Michelin-Sterne eingebracht. Jetzt verlässt Munk mit einem ganz besonderen Menü den irdischen Raum und bietet sechs Gästen ein kulinarisches Erlebnis am Rande des Weltraums.

Meet a woman who cooked her way to the top in New York City's fiercely competitive culinary scene.In this electrifying kickoff episode of CEO School live from the iconic New York Stock Exchange, host Suneera Madhani sits down with the extraordinary two-star Michelin chef, Emma Bengtsson. Diving deep into the male-dominated world of haute cuisine, Emma shares her inspiring journey from a childhood inspired by family matriarchs to spearheading Aquavit, a top-tier Swedish restaurant in the heart of Manhattan. Amid the buzz of the Women's Exchange Summit, they explore the challenges of maintaining culinary excellence, the intricate dance of managing a high-end restaurant's backend, and Emma's personal coping mechanisms under relentless pressure. Listeners will leave equipped with a richer understanding of the complexities behind culinary stardom and restaurant management, along with actionable insights on navigating male-dominated industries. Additionally, they will feel energized by the powerful stories of what it means to forge a path where women are underrepresented, making this session a source of motivation for anyone needing a dash of inspiration to chase their professional dreams.Connect with Emma: https://www.instagram.com/emmabengtsson.chef/Connect with CEO School: https://www.instagram.com/ceoschool/Are you ready to take your leadership skills to the next level?Join my exclusive, 8-week coaching program, and gather the right tools and resources to scale your business effectively and sustainably.Entrepreneurship is hard and the road is overwhelming, lonely, and uncertain. By joining The Accelerator, you go from bearing the pressure of scaling your business to learning from a 9-figure founder and expert.Visit: TheCEOSchool.co/Accelerator today. Elevate your leadership. Elevate your success. Don't miss out. Join The CEO School Accelerator now.Shop our Merch: https://theceoschool.co/the-shop

We're kicking off our residency in our new studio with an incredible guest in Angelica Jells who has worked at some of London's finest restaurants from Le Caprice to Sexy Fish and most recently the Michelin Starred 'Behind'. She's also known as a food creator for MOB and now runs her own fantastic page. Angelica takes us through her own crazy experiences of working in professional kitchens and opens up about the harsh realities of the state of some bullying, abuse and nastiness that still lingers on. She also gives us fascinating insights into what one learns in Michelin kitchens, the joys of working for MOB and much much more including of course revealing her 'go-to's'.  ------------ Please leave a review and leave a comment if you can it really helps other people find us and thanks so much for listening - we hope you loved it. 

Welcome to this new episode of Explore!

Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, reprising our interview from early 2023.   In the news, we cover cattle futures and the high. Rising cost of beef, talk about experiential dining in Vegas versus highly efficient AI dining in Del Taco, Canada's poor track record (we think!) in private food innovation investment, and Sylvain's perspective on the carbon tax and alternative solutions to help manage the impacts of climate change.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2024 for the fourth year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

As well as being Day two of the Southern Field Days event, Thursday, February 15 is also National Lamb Day. So, live at Waimumu are a number of professionals cooking up a storm with some of New Zealand's finest produce. One of these pros is Michelin star chef Ethan Flack who joins Dom George to discuss his cooking journey, National Lamb day and more. Tune in to REX every day for the latest and greatest rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.See omnystudio.com/listener for privacy information.

Dive into the inspiring story behind Mamu, a groundbreaking sustainable food product. In this episode, we explore the innovative journey of its creation, from conception to collaboration with a Michelin Star Chef. Join us as we uncover how Mamu is poised to be a game-changer, redefining the landscape of food protein and contributing to a more sustainable future in the culinary world.

On this episode of Hustle Inspires Hustle, Alex Quin interviews Gil Dezer, a visionary real estate developer and businessman. Dezer recounts his role in transforming Sunny Isles from a modest area to a hub of luxury, and his remarkable achievements in the real estate realm. He discusses his collaboration with Donald Trump in building six Trump Towers, his innovative contributions like the Dezervator - an elevator that transports cars directly to apartments, exemplified in the Porsche Tower. Dezer shares insights on the power of branding, strategic partnerships, and his approach to property management. Additionally, he delves into his savvy use of digital marketing and media to promote high-end properties. Highlighting his latest venture, the Bentley Residences, Dezer reveals how he elevates luxury living, including bringing in a Michelin Star Chef for this prestigious project.Wisdom NuggetsTransforming a community: Gil Dezer shares his experience of helping transform Sunny Isles from a seedy place to a luxurious area. This highlights the importance of investing in a community and actively working towards its improvement. The power of branding: Working with Donald Trump taught Dezer the power of branding and how it can elevate a project. Strategic collaborations and branding can significantly impact the success of a business or development. Overcoming challenges: Dezer discusses the challenge of building a revolutionary car elevator in a five-story building in New York City. This demonstrates the importance of perseverance and finding innovative solutions to overcome obstacles. Thinking time: Dezer emphasizes the importance of taking time to think. This practice has helped him to be successful in his real estate ventures and make strategic decisions. Luxury living: Dezer's approach to luxury living stands out and appeals to the ultra-wealthy. This highlights the importance of understanding and catering to the specific needs and desires of the target market in order to create a unique and desirable product or experience.Power Quotes"For the ultra-wealthy who value privacy, this is perfect. Let's say you're getting home; you don't have to stop at a parking garage, a parking lot, or go through the lobby. You drive right into the Dezervator, which goes up to your apartment." - Gil Dezer.“We we knew that the city was about to incorporate that they were in a push of zoning codes, and so we my father and I went around and we bought, as many hotels as we could.” - Gil Dezer"I remember one of the hotels we bought for four million dollars. We paid two million in cash and received two million in seller financing, which was beautiful. That land today is probably worth about two hundred and fifty million dollars." - Gil Dezer.“Trump taught me what branding was about.” - Gil DezerEpisode Outline[00:00:00] Real estate titan Michael Dezer mentors his son Gil.[00:02:44] Gil becomes Real estate mogul, inventor, successful.[00:04:00] Transformed Sunny Isles strip in Miami.[00:08:21] Invented Dezervator.[00:12:14] Organize, balance, succeed, mindset.[00:16:44] Overcome challenges with building Porsche tower[00:18:01] Patience yields success in luxury property marketing.[00:22:43] Pioneering luxury property - digital marketing and PR.[00:27:20] Creating luxury through details.[00:30:40] Inspire, hustle, mark, luxury, world, success.About Our Host: Connect With the Podcast Host Alex Quin:Instagram: [https://www.instagram.com/alexquin​]Twitter: [https://twitter.com/mralexquin​]LinkedIn: [https://www.linkedin.com/in/mralexquin​]Website: [https://alexquin.com​]Forbes: [https://profiles.forbes.com/members/a...]Tik Tok: [https://www.tiktok.com/@mralexquin]Our Community ✅ :Instagram: [https://www.instagram.com/hustleinspi...]Twitter: [https://twitter.com/HustleInspires​]LinkedIn: [https://www.linkedin.com/company/hust...]Website: [https://hustleinspireshustle.com​]Listen on your favorite music streaming platform:Spotify: [https://open.spotify.com/show/08UbtKT...]Apple Music: [https://podcasts.apple.com/us/podcast...]Pandora: [https://www.pandora.com/podcast/hustl...]Don't forget to check out the Hustle Inspires Hustle podcast website for previous episodes, inspiration-driven wallpapers, and more!*This page may contain affiliate links or sponsored content. When you click on these links or engage with the sponsored content and make a purchase or take some other action, we may receive a commission or compensation at no additional cost to you. We only promote products or services that we genuinely believe will add value to our readers & listenersSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

99 Sushi Bar in Abu Dhabi, where chef Thinus van der Westhuien is head chef, was awarded one Michelin star in 2023.

Tune in to an exclusive episode as we sit down with Nirmal Nair, the visionary founder and CEO of Sempera Organics. Join us for a captivating conversation about the launch of "Mamu," an exciting new food product born from an innovative collaboration with a Michelin Star Chef. Explore how Nirmal's vision is reshaping the future of food, one delectable bite at a time.

Iliana Regan is owner and chef of The Milkweed Inn – a rustic, woodsy, and hard-to-reach getaway in the Hiawatha National Forest on Michigan's Upper Peninsula. She's also a Michelin starred chef and the author of two books. On this episode, how she thinks about gender – especially her own, how she deals with fear and why people are scary, and what she found on a foraging trip through the saltwater marshes of southeastern North Carolina.

On this episode of Let's Be Blunt, Montel talks with Michelin Star Chef David Yusefzadeh. David was diagnosed with Crohn's Disease in 2011 and has been utilizing cannabis to allow him to function in his everyday life. He is a Michelin Star Chef and food designer who spent the majority of his career working eighty hours a week in fine dining restaurants and hotels around the world.  Jean-Georges Vongerichten, Mario Batali and Richard Ekkebus are just a few of the chefs that he has spent time with professionally.  He is currently the CEO and Founder of Plant Jam, a cannabis edibles company based in Massachusetts.

A school district in Gwinnett County, Georgia, is pioneering an AI-driven curriculum, integrating artificial intelligence into all subjects from social studies to art. CBS News' Christina Ruffini looks at how teachers and students are embracing the technology in the classroom – and how teachers are addressing skepticism.Michelin star chef Bruno Tison is helping reimagine hospital food in New York State's largest hospital system, Northwell Health. CBS News' Nancy Chen visits Lenox Hill Hospital in New York City to see how he is doing that.For our "Changing the Game" series, we are highlighting "Trade Street Jam Co." founder and CEO Ashley Rouse. Rouse discusses the inspiration behind her uniquely flavored jam company and her advice to other women starting their own brands.We're honoring the life of Bob Barker. The longtime host of "The Price is Right" here on CBS died Saturday at 99-years-old. Bob Barker was charming, he was approachable to the thousands of contestants who appeared on the show and he was famous for his love of animals.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Cal Elliott grew up here, but moved to New York City to learn how to cook. Thirty years and a Michelin Star later, he's back in town with a big dream. Along with his wife Ashley, he's restored the historic downtown building that most recently housed the Blues Bouquet, replacing it with a restaurant aimed at elevating Boise's taste buds. The Avery restaurant and Tiner's Bar is open, with the 39-room boutique hotel upstairs opening soon. Host Emma Arnold and Elliott talk “sexy bathrooms,” attention-to-detail, and why he thinks his hometown is ready for some more adventurous menu items.  Want some more Boise news? Head over to our Hey Boise newsletter where you'll get a cheatsheet to the city every weekday morning. Can't get enough of us?! We get it. Follow us on Twitter and Instagram.  Interested in advertising with City Cast Boise? Find more info HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we speak with Chef Matthew Accarrino about...How he manages his time in the kitchen with his time on his bikeHis best advice for producing solid resultsCooking for cyclists & fun tips for meal prepHow he squeezes every drop out of lifeMost days you might find Matthew running the kitchen at SPQR in San Francisco. Born in the Midwest and raised on the East Coast, Matthew moved west to California in 2007. Matthew had dreams of becoming a professional cyclist until a leg injury turned his passion for cooking into a career. Under his guidance, SPQR restaurant has been awarded a Michelin star for nearly a decade. Matthew has been nominated multiple times for the prestigious James Beard Foundation Awards.  Food & Wine Magazine named Matthew a “Best New Chef” in 2014. He also co-authored and released his first book, published by Ten Speed Press – Modern Italian Food and Wine – in October 2012. When Matthew is not in the restaurant you can find him wrapped in his life's other great passion - out on his bike riding and racing. When he is not trying to catch up on sleep from grabbing life at every corner Matthew can also be found working with and cooking for athletes, cycling teams and in his community connecting people through food and a passion for life. You could say generally he's got his hands full and legs always moving.Please note that this podcast is created strictly for educational purposes and should never be used for medical diagnosis and treatment.See you in the next episode!***Click here to Book a FREE 15 minute callSports Nutrition Education Program (SNEP), A 4-week course to help you break through training blocks and achieve your goals.1:1 Gut Training: Science-backed nutrition counseling to alleviate GI Distress and to avoid the bonk.***Mentioned:Find Matthew AccarrinoIG: @mattaccarrinoSPQR Mattina Cafe & RestaurantSPQR: Modern Italian Food and Wine, by Matthew Accarrino: Ventum RacingElectric Breakfast Company: Order for local Bay Area deliveryMini Waffle Maker (for EBC!)Skratch LabsFirst EnduranceMORE NRNew customers save 10% off all products on our website with the code NEWNR10If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.MORE NR New customers save 10% off all products on our website with the code NEWNR10 If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/ If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.

Michelin Star Chef and Celebrity Restauranteur, Jason Atherton joined Kitch and Neeil in studio to discuss:His new 3 level restaurant & dining concept at City Social at Grosvenor House, Dubai MarinaThe challenges in starting a new restaurant in DubaiWhat is Gordon Ramsey really like?The best way to poach an egg?And does pineapple belong on a pizza?https://www.citysocialdubai.com/. Hosted on Acast. See acast.com/privacy for more information.

Every top food and drink founder reads our Newsletter - why wouldn't you?https://hungryfeast.beehiiv.com/Tommy Banks was on course to cricket-stardom.Until a debilitating disease struck him down.Hospitalised. Bed ridden for 2 years. His adolescence eviscerated.In the hospital bed he piously inhaled cook books. Tommy course corrected.He came out swinging with hell-bent drive.

Chef Thinus van der Westhuizen tried News Cast Editor Gerda de Sousa's cake she baked for Jacaranda FM's birthday.

In this episode, we sit down with Sally Gadea, the owner of Panna Gelateria in Yardley, PA, to discuss her journey as a pastry chef, business owner, and mom.Sally shares her experience of working as an executive pastry chef at The Hamilton in Washington D.C. and how her love for pastry and desserts inspired her to open her own gelato and bakery business. She talks about the challenges and rewards of running a business with her husband Jemil, who is also a successful chef.We learn about Sally's creative process when developing new gelato flavors and how she sources high-quality ingredients. As a mom of one daughter, Sally shares her tips on balancing work and family life, and the importance of self-care and fitness in her daily routine.In addition to being a successful business owner and mom, Sally's husband Jemil won on the popular cooking competition show, Chopped Sweets. She shares her excitement and pride for his accomplishment and how it has impacted their family and their business.Tune in to this episode of "The Running Wine Mom" for a sweet conversation with Sally Gadea, and to learn more about her journey as a pastry chef, business owner, and mom.Panna GelateriaChopped: Sweets EpisodeSocial Handles: @Pannayardley@therunningwinemom

Iliana Regan is owner and chef of The Milkweed Inn – a rustic, woodsy, and hard-to-reach getaway in the Hiawatha National Forest on Michigan's Upper Peninsula. She's also a Michelin starred chef and the author of two books. On this episode, how she thinks about gender – especially her own, how she deals with fear and why people are scary, and what she found on a foraging trip through the saltwater marshes of southeastern North Carolina.

''It really is a labour of love'' Michelin Star Chef Dylan McGrath joined Dermot and Dave to chat ahead of his latest TV show 'Dylan McGrath's Secret Service'

In this podcast EXTRA, Michelin star chef and forager Iliana Regan (Fieldwork) plays a round of "Metal vs Mushroom," wherein she must discern between a metal band or a mushroom strain. Cramp Balls, anyone?

Poet and essayist Ross Gay (Catalog of Unabashed Gratitude) dissects privilege, pain, and skateboarding, all themes from his newest book Inciting Joy; Michelin Star chef Iliana Regan outlines her journey from farmer's markets to foraging, while creating a new dining experience in the wilds of Michigan; and singer-songwriter Baroque Betty, accompanied by Mood Area 52, performs the title track off her album Sobering Up. Plus, host Luke Burbank and announcer Elena Passarello share our listeners' perfect weekends.

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

Imagine a Party where Brand, Marketing, Sales, Storytelling all got very drunkThey danced all night long (allll nigghht)Here comes the hotsteppaa (murderaaa)This Party is collaborating with Michelin Star Chefs.A raucous rave, banging bacchanalia where Brand, Marketing, Storytelling and Sales collide.How?- Michelin Chef Collaborations = Authority.- Branded on Menu = Social Proof + Speak to Shopper Out of Home- Working with Great Chefs = Recipe Inspiration Ideas = Ammo to drive Inspo/Occassion/Usage in Retail- Great Restaurants = Great Storytelling = Great Stories spread like wildfireBUT.Working with Michelin Star Chef's is HARD.Deeeee-bladdy-lighted to welcome to Wilf Marriott aka Wilfy Wonker to the podcast.At Islands Chocolate we work with Ottolenghi Ltd, GAIL's Bakery, Tom KerridgeON THE MENU:1. Why Your Pitch To Chefs Must Be Like The Trailer to The Movie - You Have Way Less Time Than Retail2. Sell The Sizzle, Not The Bacon: Why You Must Push “BENEFITS” vs. “FEATURES”: People BUY with Emotion NOT Logic3. How Islands Overcome Price Objections despite being 4X Higher Than Competitors - Reframe the Question -4. How To Get Branded On The Menu = Counter Signalling + Social Proof + Give, Give, Give5. How To Deliver Michelin Star Account Management - Its Art. Be Ready To Drop EVERYTHING, ANYTIME, ANY PLACEMackenzie Jones - the FMCG recruitment specialists.There's salacious-yet-superfluous recruiters out there - proper Cowboys. Thank goodness for Billy and Paul. The Good guys.Loved by brands like Lucky Saint, Candy Kittens, Hunter & Gather, FULFIL. Looking to build out your team? Deeply implore you to reach out to Billy or Paul.GS1 UKYou've set the business up, the website is in development, got the bank account, what's next? Barcodes! Get the barcodes for your products from GS1 UK from the start and don't risk going with cheaper alternatives – it'll cost you in the long run. Enjoy more than just barcodes and get 20% off your first year's membership with GS1 UK by using the discount code HUNGRY20 at checkout.www.gs1uk.org/hungryBOWIMI - Food & Drink Founders and Sales Teams.  BOWIMI makes you better at your job and saves you stress, time and improves your bottom line.Save time, planning out your sales routes.Quickly sort out transfers ordersTrack store availability to ensure you're not losing sales/leaving money on the table.Loved and used daily by Cawston Press, Rude Health, Lucky Saint, Minor Figures, DASH Water.  Get 50% off your first 3 months using the code: HUNGRY50%. Click this link

Under the tutelage of Michelin-Star Chef Massimo Buttaro, Chef Lopez is wowing guests from around the world with her delicate delicious creations.  Click to listen to our podcast.

Thinus van der Westhuizen has become the newest South African to be awarded a coveted Michelin star. The 33-year-old works as the head chef at 99 Sushi Bar in Abu Dhabi in the United Arab Emirates (UAE).

This week, Ryan and Jasmine breakdown the latest in all things Marvel Comics including DAREDEVIL #5, MIRACLEMAN BY GAIMAN & BUCKINGHAM: THE SILVER AGE #2, and X-MEN #17!Plus, we hand out the “Bladder Like A Baby”award -- our weekly award named after a phrase pulled directly from an issue in this week's batch of new comics! Think you know which issue this name came from? Let us know by sending us an email at PullList@marvel.com or by tweeting at us using #MarvelsPullList! Just make sure to mark it “Okay to read”!And finally, for this week's reading club, Michelin Star Chef and writer, Paul Eschbach joins us for a reading club on T.E.S.T. Kitchen Infinity Comics! What we're reading with Paul Eschbach:T.E.S.T. Kitchen Infinity Comic #1-3 T.E.S.T. Kitchen Halloween Special Infinity Comic (2022) #1 T.E.S.T. KITCHEN THANKSGIVING SPECIAL INFINITY COMIC 1 (2022) #1 As always, shout out your local comic shop or send us your questions or comments by emailing us at pulllist@marvel.com or tweet using #MarvelsPullList. Make sure to mark it "Okay to read!"  Follow us at: @agentm, @jasmiest, @KaraMcGuirk New comics this week:          ALIEN #3ALL-OUT AVENGERS #3AMAZING SPIDER-MAN #14AVENGERS FOREVER #11DAREDEVIL #5DEADLY NEIGHBORHOOD SPIDER-MAN #2DEFENDERS: BEYOND #5DOCTOR STRANGE: FALL SUNRISE #1GENIS-VELL: CAPTAIN MARVEL #5MIDNIGHT SUNS #3MIRACLEMAN BY GAIMAN & BUCKINGHAM: THE SILVER AGE #2STAR WARS: REVELATIONS #1STAR WARS: YODA #1X-Force #34X-Men #17 New Weekly Infinity Comics: 11/21/2022T.E.S.T. KITCHEN THANKSGIVING SPECIAL INFINITY COMIC #1      AVENGERS UNLIMITED INFINITY COMIC #21    11/22/2022SPIDER-VERSE UNLIMITED INFINITY COMIC #25  11/23/2022ELECTRIC RAIN INFINITY COMIC #4      MARVEL'S VOICES BLACK PANTHER INFINITY COMIC #2611/24/2022LOVE UNLIMITED: HULKLING AND WICCAN INFINITY COMIC #25 11/25/2022ALLIGATOR LOKI INFINITY COMIC #13    

In this episode, we chat with Michael Burbella, a student in the Public Health Nutrition MPH program at NYU GPH. Michael is an executive chef who has been cooking for over 25 years. He has had extensive international experience working in Michelin 2 and 3-star restaurants, traveling the world through various countries around Europe (Italy, Czech Republic, Slovakia) and Asia (India, Cambodia, Vietnam). With all this knowledge, Michael believes everyone should have access to healthy food choices regardless of their socioeconomic background or income level. In the future, he aspires to work with national or international local and state government officials and agencies to accomplish this goal. This episode sheds light on various important issues when it comes to nutrition around the world.  More on Michael: https://www.chefmichaelburbella.com/ To learn more about the NYU School of Global Public Health, and how our innovative programs are training the next generation of public health leaders, visit publichealth.nyu.edu.

Join award-winning chef Ivan Brehm as he shares his story and how he builds a high-performance team!Major key takeaways from the conversation:- What high drama goes inside a restaurant kitchen?- What is a Michelin Star all about (not just the taste of the food)?- Can you talk about food without talking about people?- The secret ingredient of managing a high-performance team in a restaurant.- What factors make his ex-team join back again?- How to work efficiently in a dynamic environment?- How his kitchen focuses on diversity with collaborative work?You can't afford to miss this episode!More about Ivan Brehm:https://www.instagram.com/ivanbrehmhttps://nouri.com.sg/More about Rodrigo and Something Bigger:Linkedin: https://www.linkedin.com/in/rodrigocanelasInstagram: https://www.instagram.com/rodrigocanelasTiktok: https://www.tiktok.com/@rodrigo_canelasWeb: https://www.somethingbigger.com

Sergio Herman Group and Hyatt has announced a groundbreaking collaboration with acclaimed chef-entrepreneur Sergio Herman. This strategic alliance will be realised in Grand Hyatt Singapore with a new restaurant slated to launch in the second quarter of 2023. Sergio Herman, Chef and Owner, Sergio Herman Group tells us more about this collaboration.See omnystudio.com/listener for privacy information.

People who make lots of money do nothing! Drum roll please…Jerami Grant is going to win LeagueFits Most Improved 2022/2023! From Paris Fashion Week, Jerami Grant is just tearing it up. Fun fact, Skip Bayless has a brother named Rick who's a Michelin Star Chef. Who are the 1% who can pull off wearing a jersey? Shoutout to the WNBA for making basketball jerseys fashionable. Special guest alert Friday, peace and love! Ps. Shoutout producer Hong Ian Pierno - https://www.instagram.com/ianpierno/ Joe Williams - https://www.instagram.com/whyisjoe/  

Episode Notes The Ritz Carlton Yacht Collection starts sailing on August 31, 2022! Finally! If you have any questions or if you'd like more detail on itinerary, feel free to call or text 646-276-2727. Toll free 888-365-1515  Or send email to jerzy@upclosetravel.com. BLOG POST WITH PHOTOS CLICK HERE VIDEO UPDATE CLICK HERE The Ritz Carlton Yacht Collection is the ultimate in small ship luxury cruising!  The ship, Evrima, has 149 suites that accommodate 298 guests.  With a crew-to-guest ration of 1-1.21, you can expect the incredible service from the Ritz crew.  After all, the Ritz is known for legendary personalized service. All-Inclusive Value: Luxury all-suite accommodations Multiple dining experiences Beverages in-suite and throughout the yacht included (alcohol included) Onboard activities and entertainment Onboard gratuities Wi-Fi Evrima Dining Options: Mistral Talaat Nam The Pool House The Evrima Room The Bar The Living Room The Marina Terrace 24-Hour In-Suite Dining S.E.A.  (specialty restaurant by 3 Michelin Star Chef at The Ritz-Carlton Wolfsburg) Private Dining The multi-functional platform at the back of the ship looks STUNNING!  Lounges all around if you'd like to relax and take in the surroundings.  Direct water access offering complimentary water-sports during port days while anchored.  Here are some of the activities: Paddle-boards Windsurf Boards Kayaks Sailboats Snorkeling Public Spaces: Intimate, relaxed, and casually elegant atmosphere in all corners of the Evrima. The Living Room The Observation Terrace The Observation Lounge The Humidor The Wine Bar You can also pamper yourself at the Spa and Wellness area.  Spa Services include: Massages Facials Skin Treatments Salon Services Barber Services There's also a sleek looking gym on the Evrima so that you can get your workout in along with a yoga studio. If you're bringing the kids, there's a Ritz Kids program as well.  The Ritz Kids program is geared towards children from ages 4-12.

Have you ever wondered what it takes to become a Michelin starred chef? Well you'll find out today because my guest is Michelin-starred Chef Drew Deckman! Drew grew up in Peachtree City, GA. After graduating from Rhodes College with a degree in Philosophy, he embarked on a culinary journey that took him thru Europe, and that journey included working with some of the biggest names in the culinary world, and earned him a coveted Michelin star for his work in Restaurant Vitus in Germany as well as 2003's Rising-Star Chef award while executive chef at the Four Seasons in Berlin. After many years of working here and abroad, he finally found his home in Baja, Mexico, which is just south of the border in California. He is the proprietor of Deckman's in Valle de Guadalupe, Mexico, an area that has grown into an exciting new wine and culinary scene. Ever the Bulldawg fan, Drew generously donated two 5-course meals from his acclaimed restaurant in Valle de Guadalupe to support the San Diego Alumni Chapter's local scholarship fundraiser last year! He keeps his restaurant doors open to all fans of Bulldawg Nation!

On this SLMan podcast, Georgie Coleridge Cole and Charlotte Collins are joined by Michelin starred chef Adam Byatt. Cutting his teeth at Claridge's and then the Berkeley, a tenure with ‘chef's chef' Phil Howard at The Square in Mayfair cemented his career. Trinity London, his Clapham restaurant, came in 2006 – with a focus on British cooking and local produce, it has since earned him a Michelin star. With a new restaurant, Charlie's, at Brown's Mayfair, He talks food, fatherhood, career advice and more… See acast.com/privacy for privacy and opt-out information.

Vikas Khanna - world renowned Michelin Star Chef, Philanthropist, Film Maker, Author has come up with his 38th Book Sacred Foods of India. The 1st NFT unit of this book has garnered 50K USD. In this interview we speak about various aspects of his life, his sister, his new addition to the family - Plum Khanna , his fight for the rights and empowerment of widows in India and around the world. Hope you enjoyed listening to this episode as much as I enjoyed meeting and chatting with him. Please do subscribe to my channel on Apple Podcasts or whereever you are listening in. Thank you :) Video Link :- https://www.youtube.com/watch?v=83iL3g8nGrE

Welcome back to series 5 of The English Wine Diaries! Joining me on this week's episode of the show is one of Britain's most acclaimed chefs, Michael Caines MBE. Michael held two Michelin stars for 18 consecutive years before he took the leap of faith to open his own country house hotel at Lympstone Manor in Exmouth in 2017. His restaurant there was awarded a Michelin star within just six months of opening but Michael's vision for Lympstone was to offer far much more than a luxury hotel and fine dining experience – he also planted a vineyard. The first still wine from Lympstone Manor Vineyard has just been launched – a fabulous Pinot Noir – and an English sparkling is currently ageing in bottle ready for release in a year or so.  We talk about how wine has helped shape Michael's culinary career, what it's been like to realise his dream of not only owning a vineyard but one so near his home town in Devon and his dreams for the future of Lympstone Manor. To keep up to date with Michael's latest projects, visit michaelcaines.com and follow @macaines and @lympstone_manor on instagram.This episode of The English Wine Diaries is sponsored by Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free deliver on orders over £40. Thank you for listening. 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 @thesouthernquarter on Instagram and for more regular English wine news and reviews, visit thesouthernquarter.co.uk and sign up to my newsletter.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 thesouthernquarter.co.uk.

The 84th episode of dToks features Andrea Camastra, A poland based award winning Michelin Star Chef, recognized as one of the best in the world.

At the young age of 11, Neil Bradley knew he wanted to be a chef. In today's episode of The Bear Necessities of Entrepreneurship, Rob Napoli welcomes Neil as he shares his culinary journey, from growing up wanting to be a chef, becoming a Michelin Star rated chef, to starting his own business and accomplishing his mission to digitize the professional kitchen. HIGHLIGHTSNeil starting as a chefNeil's culinary journeyLeaving the kitchen to start a companyThe birth of Food Safe SystemsNeil's advice for people who plan to start a businessQUOTESNeil: “I just pretty sure I was Sheriff about 11 years old and that that's what I wanted to do. Yeah, I wanted to be a chef.”Rob: “A meal can bring people together right and a meal is a bonding moment.”Rob: “Sometimes to get where you want to go, you have to take a step back to go another step forward.”Neil: “Just start one doesn't matter what it is, you know, be it you know, start a YouTube channel, you know, start something and read it, you know, think of the problem that you have because, at the end of the day, Food Safe System came about from a problem that I faced in my kitchens and restaurants.” Connect with Neil through the links belowLinkedIn: linkedin.com/in/chefneilbradleyWebsites: foodsafesystem.comBooking for Demos: foodsafesystem.com/book-a-demo/Don't forget to subscribe and leave a review.Connect with Rob:www.beacons.page/robnapoliwww.linkedin.com/in/robnapIG: @robnapoli.riseupSpecial offer for #BearNation listeners who are interested in trying Brilliantly Warm, use this 10% off discount code WELCOME10.We have teamed up with Phin, a social impact marketing firm, to give back for each episode. To learn more, visit: https://app.phinforgood.com.

We are back for a brand new series! Paul Foster & Simon Alexander are joined by Michelin Star Chef and Brummie legend, Glynn Purnell. On today's episode: The Birmingham food scene through the years, Glynn's new venture in Henley-in-Arden PLUS your listener questions! As per - Boiling Point, Cowboy stories & home-cooking hacks & myths for you to take away. Thanks again to Gusbourne for providing us with tonight's Nightcap. Why not visit their website www.gusbourne.com to find out more or to place your order.

In today's episode we're speaking with Chef Kyle Connaughton, co-owner of SingleThread, a Japanese cuisine inspired restaurant, inn and 24-acre farm with three Michelin stars. In 2021, SingleThread was listed in The World's 50 Best Restaurants.Kyle began his culinary career in Los Angeles with an apprenticeship at one of the oldest Japanese restaurants in the city. He then continued training in both pastry and savory at Spago Beverly Hills, The Dining Room at The Ritz-Carlton, Lucques, Hama Sushi, and A.O.C. Kyle spent several years cooking in Japan for the famed chef Michel Bras and in numerous traditional Japanese cuisine restaurants.  In 2006, Kyle joined Heston Blumenthal to become the Head Chef of Research and Development for the Fat Duck Experimental Kitchen. He is a contributor to the "Modernist Cuisine" series, a co-developer of the Culinary Science Bachelor's Degree program for the CIA, and co-author of the book Donabe: Classic and Modern Japanese Clay Pot Cooking.Listen as we chat with Chef Kyle about his journey from a skateboarder to a Michelin star chef. 

Alan Murchison is the Team Chef of professional's women's team Canyon Sram and British Cycling. He is also the business owner of Performance Chef, a business he created to combine his passion for good food and athletic performance, and which bridges the gap between the science of nutrition, and the food we actually eat. In this conversation, Alan talks about his past as a Michelin Star Chef, and how his time in the restaurant taught him about a culture of excellence. We also discuss what is his role as a team chef in a professional cycling team, the psychological aspect of food, and much more. Alan has so many good stories of both his time as a Michelin Star Chef, and stories from being on the road with a professional cycling team. To follow Alan and learn more about Performance Chef: http://www.performancechef.com/ (http://www.performancechef.com/) https://www.instagram.com/performance.chef/ (https://www.instagram.com/performance.chef/ )

Today we're headed into the heart of Burgundy for an education on French cuisine and hospitality.  We'll start by meeting an infinitely interesting cast of characters - first, my guest Bérangère Loiseau. Then we'll learn about her mother, Dominique (a biochemist turned top hotelier) and finally, Bérangère's world-famous chef of a father, Bernard Loiseau.  Along the way we'll learn interesting tidbits on what it takes to become a 3 Michelin Star Chef, how Chef Bernard Loiseau changed the culinary world, and how the family turned their passion for food and hospitality into one of the top hotels in France - Le Relais Bernard Loiseau.  Bérangère and I also discuss the glitz and glamour of old Burgundy, why this is the perfect stop on your route across France, and how to enjoy the French art of living.   Learn more at www.luxtravelinsider.com Connect with me on Social: Instagram LinkedIn

Meet Hans, head chef August. Sebuah private dining experience yang akan membuka resto barunya di Sudirman. As a Chef, Hans has learned from the top of the top, Grant Achatz, a three-michelin-star resto in Chicago. On the other side, kita punya Andri, seasoned restopreneur yang jiwa eksperimentalnya berhasil bikin bakmi dengan texture & rasa yg tepat. Ternyata ga semudah yang kita kira guys, air, suhu, tepung, skill, semua bisa berubah karena pada dasarnya adonan bakmi is a living breathing thing. Tapi lebih dari itu, kita ngulik pelajaran penting seputar leadership yang mereka dapet dari dua pengalaman hidup yang terlihat berseberangan, tapi sebenernya ada banyak connecting dots. Enjoy! __ Podcast Thirty Days of Lunch diinisiasi oleh @fellexandro dan @sheggario. Kita percaya bahwa momen 'lunch' bisa menjadi momen kita upgrade diri, dengan makan siang bersama orang-orang yang lebih kaya, bukan hanya kaya secara materi, tapi lebih penting lagi, kaya pengalaman, ilmu, insight, wisdom. Podcast ini adalah hadiah untuk Gen-Z dan Millenials yang sedang berproses menjalani hidup & karir-nya. Holla at Ruby & Ario to this email address : hello@thirtydaysoflunch.com

Darren Talks With Guest Addison executive chef William Bradley About Getting A Michelin star Rating. Plus SDSU AD JD Wicker Joins the how.

“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” -Alfred Newman   I am so excited about this- graceful disruptors in the CPG (consumer packaged goods) space!! You know I love my REAL natural CPG's, but they are oh-so-hard to come by! When I saw this product, I knew I had to have a conversation with them and luckily, I happen to know someone directly in the mix.  Sparkling water has been all the rage over the past 5+ years, with many debates around the “natural” flavoring. Yes, most of them are calorie free and the ingredients usually say, sparkling water and natural flavoring- not telling us much. The term “natural flavoring” can mean a lot and there are a lot of shades of grey here. Jump in on this convo to hear from Ted Grant, Co-Founder of Viveau, a sparkling mineral water with REAL ingredients. Ted is a longtime entrepreneur, Michelin-Star Chef,  and Dad… in the pursuit of real, good, food. Ted shares his journey, passion, and expertise around seeking real ingredients and the new age process of leading with the heart (instead of chasing profitable margins). The consumer is evolving and so are SOME businesses around us, Ted and Viveau are excellent examples of disruptors “questioning a better way”, living by it, and reaping the rewards from it. If you are an entrepreneur, foodie, chef, or anyone looking to change up the traditional ways of business/living, this one's for you. Enjoy!   Highlights: Graceful disruption. Sparking water and natural flavors not being so natural. Passion over paycheck, that leads to a paycheck. Building the right team and creating the right culture aka… The vibe attracts the tribe. Being in alignment with your personal and professional life. Grassroots to boardroom. Creative marketing strategy and evolution. Strategic partnerships. Health, wealth, and balance. Maybe a good cocktail recipe or two… :)   Viveau: Creating Viveau has always been about accelerating a real food movement for people and planet. That's why every ingredient comes from the earth, not the lab. No sugar added and no hard-to-pronounce chemicals or so-called “natural flavours". Just real ingredients for a beverage that's really refreshing.   A tale of two visionaries: One day at a vineyard in Annapolis Valley, Nova Scotia, two guys named Ted and Hanspeter were complaining they couldn't find any sparkling waters that used real ingredients. Instead, it seemed the industry was saturated with beverages filled with sugar, artificial preservatives, and “natural flavours"— which could mean anything from chemical additives to derived flavouring constituents.   As champions of the real food movement — with real lifetime expertise in the food and beverage world — Ted and Hanspeter became determined to challenge the lack of truth and transparency in the marketplace.  It was time to create the first Canadian-made sparkling water made with actual honest-to-goodness real fruit and the safest, highest-quality water possible.    The Founders:   Ted Grant, The Michelin-Star Chef Chef, gastronomy guru, and food product developer, Ted has worked on five continents supporting a variety of businesses and educational institutions with his vision, enthusiasm, and devoted work ethic.   Hanspeter Stutz, The Trailblazer A pioneer in the Canadian wine and cider landscape, Hanspeter is the founder of the renowned Grand Pré Winery. He brings an unparalleled enthusiasm to every project and every product he creates. www.DrinkViveau.com @drinkviveau     Connect with T&T: IG: @TurmericTequila Facebook: @TurmericAndTequila Website: www.TurmericAndTequila.com   Host: Kristen Olson IG: @Madonnashero Tik Tok: @Madonnashero Email: Info@KOAlliance.com Website: www.KOAlliance.com          

Chef Curtis Duffy is the Executive Chef and owner of Ever, his latest two-Michelin star restaurant in Chicago. Chef Curtis has built several world-renowned restaurants. His previous restaurant, “Avenues at The Peninsula Hotel Chicago”, earned two Michelin stars, and “Grace” received two Michelin stars in its first year and three Michelin stars the next four years in a row. He won the James Beard Foundation's Best Chef, Great Lakes Award in 2016, as well as numerous accolades including the Forbes Travel Guide's Five-Star rating and AAA's Five-Diamond rating. At Auguste Escoffier School of Culinary Arts, a $25,000 scholarship in Chef Curtis's name is awarded.Listen as we chat with Chef Curtis about his philosophy on cooking, running a Michelin star restaurant, charity, and his journey to the top of the culinary industry.

Spending a Sunday with a chef of Michelin star calibre was an absolute treat! The star of this episode is Fanni, who worked with Tommy Banks in Roots, York and now travels the world, working as a private chef for families who love great food.  Not only does Leanne talk about food (and watch Fanni make us an amazing lunch), but we talk about what it's like to work as a private chef abroad, and what life is like cooking in a van... "A van..?", you ask. Yep, Fanni is previous guest Andrew Bosomworth's partner (episode 23: How to drive around Europe in a campervan). How did they end up at our house? We first interviewed Andrew remotely when he was in Hungary, and then they turned up in Pula, Croatia a few weeks later. We immediately made up the spare bedroom, stocked up on beers, and sent an invite. We all got on so well, and Fanni was such a great chef, that Leanne had to record an episode. So if you want to be a guest (and possibly end up drinking Gin & Tonic with us!), then drop us a DM on Instagram. Nearly forgot... if you want the recipe card, go to ASidewaysLife.com/ep26.  How to find Fanni: Instagram: @jas.on.the.explore TikTok: @jas.on.the.explore

Guest Jono Bacon Panelists Justin Dorfman | Richard Littauer Show Notes Hello and welcome to Sustain! The podcast where we talk about sustaining open source for the long haul. Today, we have as our special guest, Jono Bacon, a self-employed Community and Collaboration Consultant, author, speaker, and Founder of Jono Bacon Consulting. Jono tells us about his interesting journey with his career, the diversity of his clients, a concern he has with chat channels, and why community is the most important thing in open source. He talks about developers and how to help them see their value and potential to achieve their goals. We learn more about some of the things Jono wrote, including his most recent book, People Powered: How Communities Can Supercharge Your Business, Brands, and Teams, _and how he got the _“star power” behind it. Also, he also shares an awesome story when he worked at XPRIZE, and something that made him realize how unique the open source world really is. Go ahead and download this episode to hear much more! [00:01:46] Jono tells us how he ended up doing what he does. [00:03:36] We find out the type of clients Jono has and how he gets them often through referrals. [00:06:34] Jono talks about how he feels about Discord, Discourse, Gitter, and the open source IRC replacements that are going on right now. [00:09:42] Richard asks Jono what he thinks the value is of having these side conversations, and how does that help community members have better engagement and build value for them. [00:13:28] Jono shares his opinion on one of the flaws with individuals in open source and why community is the most important thing. [00:16:46] Richard wonders how Jono balances the needs of emotionally connecting to everyone in your group and how he makes sure that developers know there is a balance to be met to have the community thrive. [00:20:30] We learn about some things Jono wrote and he tells us about his most recent book, _People Powered: How Communities Can Supercharge Your Business, Brands, and Teams. _Justin wonders how he got the “star power,” such as Jamie Hyneman and Joseph Gordon-Levitt, in his book. [00:28:01] We hear an awesome story when Jono worked at XPRIZE and how personalities of people made him realize how unique the open source world really is. [00:31:42] Richard asks Jono if there are any challenges, anything open source needs help with, and what is down the road for us. [00:36:44] Find out where you can follow Jono online and learn more about what he does. Quotes [00:07:25] “The second priority that I've got is by extension, that anybody who joins the community should get amazing value out of it.” [00:07:32] “As far as I concerned, if you join a community and you don't get value out of it, that community hasn't earned you.” [00:07:56] “One of the concerns I have with chat channels and chat services in general and I'd include Slack, Mattermost, Discord, Git, all of these, is that by definition, it's a linear stream of consciousness. So Slack claims that they've got history and you can kind of unlock history for example if you pay for it. It just doesn't work.” [00:08:41] “That's why I think even Slack, don's say this is for community building, it's for building teams.” [00:10:00] “So, to me what brings people into communities is they're there to solve a problem. They're there to improve their future state, such as they're using pieces of open source software, and they want to make better use of it and solve their problems or build their applications.” [00:10:16] “I think what people stay for in the community is an intrinsic sense of belonging and a sense that this is just a good place for me to be.” [00:13:26] “My take on this is I think one of the flaws of a lot of open source communities, not so much communities but more individuals, is that they always talk about the most important thing is code, is getting code that can be created and shared with a group of people.” [00:13:57] “But to me, I'm engineering for impact here, whether you're building a little project to just make certain types of unit testing easier, or whether you're building a replacement for a major piece of proprietary software.” [00:14:48] “ The reason why I'm so passionate about community is because if you take a hundred people inside of those hundred people, there are so many ideas and insights and experiences and skills, and so much time available. Then when we can get all of that out into the open, it makes us the best we can be as people.” [00:17:28] “But, I think most people, a much more kind of, I guess you could say practical than that, and they will do something if they can see the value, and it's worth it, and they can achieve their broader outcomes.” [00:18:36] “You need to be inclusive, not just in terms of a rich demographic of people, which is always important, diversity of race and sexuality and all those wonderful things.” [00:18:48] “But just a diversity of ideas and letting people come in and take your little baby, which is this project, and just put new clothes on it and see what it can do.” [00:19:21] “It's kind of like someone says I'd like to learn to cook and I basically give them everything they need to be a Michelin Star Chef.” [00:27:31] “Eric Holscher probably has had a larger impact on the world. Read the Docs is amazing, and you know he's a really down to earth guy who's not famous who you wouldn't recognize.” [00:33:01] “The platform should be holding your hand and showing you how to do.” [00:33:47] “I would also go as far to say that I think we, as a community, need to get over this obsession with metrics.” [00:34:14] “I would much rather say, okay, what are the things we don't know today and what are the three metrics that we can use to figure that out?” [00:34:37] “Sure, I can see, for example, all of these metrics about how a project in GitHub is performing, but I think what most developers want to know is what does normal look like?” [00:35:00] “I think if we really want to build scale with open source, which I think we can, and we've seen scale happening, open source is real in the world, but the platforms have got to help that long tail of projects succeed more with community building.” [00:35:42] “So to me, diversity is not just a great code of conduct, but also it's great leadership, and it's great moderation, and it's inspiring diverse collaboration as well.” Spotlight [00:37:46] Justin's spotlight is Bitnami. [00:38:14] Richard's spotlight is The Book of Knights by Yves Meynard. [00:38:48] Jono's spotlight is a project called Arches. Links Jono Bacon Website (https://www.jonobacon.com/) Jono Bacon Twitter (https://twitter.com/jonobacon) Jono Bacon Linkedin (https://www.linkedin.com/in/jonobacon/) [People Powered: How Communities Can Supercharge Your Business, Brand, and Teams by Jono Bacon](https://www.amazon.com/People-Powered-Communities-Supercharge-Business/dp/1400214882/ref=sr11?dchild=1&keywords=people+powered&qid=1621619908&sr=8-1) [The Art of Community: Building the New Age of Participation by Jono Bacon](https://www.amazon.com/Art-Community-Building-New-Participation/dp/1449312063/ref=sr14?dchild=1&keywords=jono+bacon&qid=1621620040&sr=8-4) Bitnami (https://bitnami.com/) [The Book of Knights by Yves Meynard](https://www.amazon.com/Book-Knights-Yves-Meynard/dp/0312864825/ref=sr11?crid=W2ZBQ8JJ2WPQ&dchild=1&keywords=the+book+of+knights+by+yves+meynard&qid=1621633116&sprefix=the+book+of+knights%2Caps%2C162&sr=8-1) Arches Project (https://www.archesproject.org/) Credits Produced by Richard Littauer (https://www.burntfen.com/) Edited by Paul M. Bahr at Peachtree Sound (https://www.peachtreesound.com/) Show notes by DeAnn Bahr at Peachtree Sound (https://www.peachtreesound.com/) Special Guest: Jono Bacon.

Josh Schwartz would tell you humbly his job is to cook food for people... the reality is he is a Michelin Star Chef who cut his teeth at Bouley with Chef David Bouley and has worked, and helped start with Thomas Keller, the French Laundry, Bouchon Bistro, Bouchon Bakery, and Per Se and now is Executive Chef at Del Dotto Vineyards in Napa Valley. Combine this with a passion for fly fishing you have one unique and amazing fly fishing guide.

Chef Byron Gomez- Current Chef Contestant on season 18 of the reality TV show Top Chef, Executive Chef, Michelin Star Chef & DACA Recipient Born in Costa Rica but raised in New York, Chef Byron Gomez is the Executive Chef of 7908 Aspen's finest supper club. Bryon has trained and worked at some of the most prestigious restaurants in Manhattan, under the best chefs and mentors in the industry including Daniel Boulud, Gavin Kaysen, Daniel Humm, and Ronny Emborg. Despite not having any formal training, he worked hard to be self-taught, advancing his way through the kitchens of Michelin-starred restaurants, Café Boulud, Atera, and Eleven Madison Park. As Sous Chef at EMP, the restaurant won Top Restaurant in the World by S. Pellegrino. He later traveled with the Eleven Madison Park teams to their pop-up restaurants in the Hamptons and Aspen, before deciding to settle down in the Rocky Mountains. Byron enjoys seasonal activities such as cycling, snowboarding, and surfing, but his favorite activity is to cook and break bread, especially on his days off. Bobby is joined by Chef Byron to discuss Top Chef, 7908, Aspen CO, Cooking, Cooking Wildgame, World Cuisine, Costa Rica, South America, NYC, Fine Dining, Family, Imagination, Colorado, Outdoor life & much more. Please subscribe or like us on social media platforms for updates on shows, events, and episode drops. Become a Mountain Side Patron Here for exclusive footage.www.TheMountainSidePodcast.comwww.ChefByronGomez.comwww.7908Aspen.comwww.BravoTV.com/Top-ChefSponsor Linkswww.TraegerGrills.comMountain Side listeners Discount HERE to limited time up to $100off MSRP & More. www.BackCountry.comMountain Side listeners receive 15% off First Visit! www.Drizly.comAlcohol delivery to your door Mountain Side listeners Discount Here!Other Affiliates Links

A city steeped in the Mediterranean Sun, history, and full of great culinary traditions, Lisbon is today's destination. Join our hosts, Andy McNeill & Todd Bludworth as they explore the city for the best restaurants. Bringing two prominent people of the city, they talk to Michelin Star winning chef José Avillez and the General Manager of the iconic hotel Tivoli Avenida Liberdade Lisboa, Miguel Garcia. José shares his views about the best restaurants in Lisbon, the culinary traditions of Portugal, and his venue, Barrio do Avillez. Miguel then lets us in on his experiences running the most iconic 5-star hotel, what sets apart the Tivoli from others, and what he thinks are the must-dos in the city. Take a trip to Lisbon as you join today's episode.Love the show? Subscribe, rate, review, and share! http://americanmeetings.com/podcast

Surbhi Sahni is a chef with over two decades of professional culinary experience. She served as the Creative Director behind the Michelin-starred New York restaurants Devi and Tulsi. Today, she continues to work her magic at Saar Bistro in Midtown, New York. Surbhi is also the founder of Tagmo Treats, a small-batch South Asian food company, through which she creates delectable mithai confections like burfi in chocolate, pistachio, and rose flavors. Through Tagmo, she aims to make Indian mithai a mainstream dessert in America. Aside from her culinary delights, Surbhi has used her work as Job Director at Sapna NYC and Founder at Tagmo to provide job training and employment in professional kitchens for immigrant women. In this episode, she shares her own story starting as a chef in an all-women kitchen in Delhi, before successfully immigrating to the USA despite a Visa mishap. She explains why we continue to see a gender disparity in professional kitchens and about her qualms with the coveted Michelin Star award. Lastly, she talks about the form of recognition that brings her the most joy, the real process behind how chefs draw inspiration for dishes, and about her cookbook recommendations.

This week we caught up with Michelin Star Chef Daniel Boulud on location at his newly launched Brasserie Boulud at the Sofitel Obelisk in Dubai. Chef Daniel is heralded as one of the world's top chefs and has many accolades under his belt including a James Beard Award. He is the author of several books, and possesses a keen business acumen with a portfolio spanning food tech investments and charitable endeavors including ‘Citymeals on Wheels' where he serves as board co-president. Host Hashem Montasser argues that many great chefs are just that; great chefs and being a Star Chef does not always equate to good business sense. So how does the iconic Daniel Boulud remain at the top of his game and what was the best birthday gift he ever received? Tune in to find out.

Michelin Star Chef, Austin Johnson Joins The Pop-Up Biz, Host and PopUpSummer! Founder, Susan Sandler

This success story full of passion, compassion and respect is the journey of award-winning chef, philanthropist and owner of Tredwells Restaurant, Chantelle Nicholson. As a founding member of Chefs' Manifesto Chantelle discusses her holistic approach to business and why understanding people and the planet is of such huge importance if we are to support and respect livelihoods and the world moving forwards. With a passion for food and creating sustainability she applies a consciousness approach to all areas of her life including her cooking and business and explains how team-work and passion can create the ultimate restaurant dining experience.   KEY TAKEAWAYS Having your own restaurant is about the people around you and growing through working with a team to prosper The Chefs Manifesto is about people and the planet it's understanding the need to respect the planet along with the livelihoods and cultures of people. It's a shift to thinking more holistically about the business, what goes into it and the outcomes. It's moving forward running a business in a circular way particularly with the people who are involved with. It's about a positive responsible way to run a business for the planet and people. When you are the leader you have the responsibility and in any kitchen, this is the chef. Food in a restaurant is a huge collaborative effort and you need everyone in the kitchen to be on the journey with you. You need energy in the kitchen because there are expectations that need to be fulfilled in terms of quality and time and consistency. Creating positive energy in a kitchen is what makes things happen. There is nothing better in a kitchen than when everything comes together and it flows like a ballet creating what people want.   BEST MOMENTS ‘Food is of the moment so everyone needs to be with you' I had a real passion and when you are learning you want to continue ‘For me, food is about getting a little bit of everything in each mouthful'   VALUABLE RESOURCES Beehive Household podcast Planted by Chantelle Nicholson Chantelle Nicholson   ABOUT THE HOST Nataliya Lloyd is a finance expert and after 15 years of studying and working in the industry, she changed tack and went with her dream of becoming an entrepreneur and followed her creative call.  She is now the owner of Nataliya Lloyd Interiors, with an Interior Design certification from the Chelsea College of Arts. Nataliya is also the Finance Director and a supporter of the charity Professors Without Borders, which specialises in providing university-level short education courses in developing countries. She is a member of a pre-eminent members' club for women in business - The Sorority. But most importantly, she is a wife, daughter and a mother. You can connect with Nataliya on: LinkedIn https://www.linkedin.com/in/nataliya-lloyd-32a24547/ Instagram https://www.instagram.com/nataliyalloydinteriors/ Facebook https://www.facebook.com/NataliyaLloydInteriors/ And her website: www.nataliyalloydinteriors.com                         See omnystudio.com/listener for privacy information.

Dominique Crenn is the owner of Atelier Crenn restaurant in San Francisco, and is the only female 3 Michelin Star Chef in the US. In her recent memoir - Rebel Chef: In Search for What Matters - she shares her fascinating life story from French orphanage to the pinnacle of culinary art.  In this interview we discussed Dominique's journey: influence of her parents, challenges she had faced (she didn't have a formal culinary education), building Atelier Crenn, her battle with cancer, and many other things.  01:10 How is Atelier Crenn adapting to COVID? 04:45 Changes COVID will bring to the restaurant industry 08:20 Restaurants move towards healthy choices 10:10 Thoughts on her Memoir 15:00 Adoption & childhood 17:30 Favorite childhood memory 18:40 Mother's teaching 23:45 Young Dominique 24:15 Leaving France 26:00 Jeremiah Tower 30:45 The origin of confidence and how it was applied at Stars 34:17 Nature vs Nurture 37:40 Blending past experiences and starting Atelier Crenn 42:00 Netflix – Chef's Table 44:20 Choosing investor, and balancing art and business 46:30 The role of Michelin Stars 50:02 After achieving everything one could dream of, what drives her now 52:00 French President's dinner and Allen Ducas 55:12 Women in the Restaurant Industry 56:55 Defeating Cancer   59:30 looking for the biological mother 01:00:50 Blitz

Chef Anita talks to Avianna about her first experiences with food, studying at a renowned culinary institute in Paris, and working her way up in the kitchens of US restaurants. They discuss Chef Anita's experience opening a restaurant in New York and taking it all the way to the Michelin Star level. Chef Anita shares how she got to compete on Iron Chef, what she did when her restaurant burned down and what it was like cooking for the Obamas at the White House. They finish with a candid conversation about disparity in the restaurant world and what it will take to make our way back to fair wages and living conditions for everyone in the kitchen.   Guest Links:  https://www.chefanitalo.com  https://twitter.com/AnitaLoNYC?s=20  https://www.instagram.com/anitalonyc/  https://en.wikipedia.org/wiki/Anita_Lo 

Dominique Crenn is a human-being, first and always. And, even though she has created a life that is speckled with achievements - from becoming the first (and only) woman to earn three Michelin Stars for her first restaurant, Atelier Crenn, to being named the Best Chef in the World by the James Beard Foundation - she has continued to stay guided by her curiosity instead. From a young age, Dominique bent the rules for good; growing up as an adopted child in France, she was given the freedom to tap into her creativity. And, that creativity drove her seemingly risky decisions: move across the world to San Francisco, convince a world-renowned chef to work with you (without any formal culinary training might we add), and open an 18-course restaurant with poetry instead of menus. But, through it all Dominique hasn't let the rules or awards or growth sway her away from her personal mission: help people reconnect to their roots, become more conscious of their choices, and treat our planet (and each other) with kindness. This chat is for anyone who feels like they have a burning passion within them to change the world - and is ready to bend the rules a little bit to do so. Some stuff we also cover: How Dominique's childhood in Brittany, France impacted her view of the world - and connection to local food, nature + farmers Dominique's definition of creativity, and how she uses her memories to inspire creativity in others Exactly where Dominique looks for creative inspiration (and hint: it's not at the farmer's market) How Dominique hires people for her team - and it has nothing to do with what's listed on their resume The thought process behind incorporating poetry into each of the 18 courses at her 3 Michelin Star restaurant, Atelier Crenn Dominique's vision for a sustainable future that requires every single human to make conscious choices Resources you might want to check out: Dominique's Instagram: @dominiquecrenn Dominique's Book: Rebel Chef: In Search of What Matters Atelier Crenn's Website: Atelier Crenn As always, this podcast is sponsored by: Daydreamers. At Daydreamers, we're redefining how we all spend our free time and making space for adults to build creative hobbies. Check out what we're about at daydreamerspace.com.

Anthony Gray is the chef de cuisine at Le Bernadin, a three Michelin star rated restaurant in Manhattan. Antony tells us how a red pepper changed his life in high school and set him on a trajectory to become a chef. He talks about why he dropped out of culinary school. What its's like working for Eric Ripert at Le Bernadin, one of the best-rated restaurants in the world. And the difficulties of working in a kitchen. What an amazing story he has for us! More info here: https://rolliepeterkin.com/podcast-anthony-gray-chef-le-bernadin/

Philippe Meyers, a Michelin Star chef in Belgium talks about his story and journey as a Chef. His restaurant, Philippe Meyers, is currently situated in Belgium, Rue Doyen Van Belle 6, 1420 Braine-l'Alleud. His journey wasn't easy, there were many bumps along the way where he learnt to adapt and then kept moving forward. His passion is truly inspiring and evident as he discusses his journey towards acquiring his  Michelin Star.

Origins: How Chef James Syhabout got into cooking (1:55)Growing up in Oakland in an immigrant family (3:19)Re-connecting with the food of his heritage culture (7:10)What catalyzed Chef James's reconnection with his heritage culture and food? (13:15)Cooking with confidence and without worrying excessively about how food is received (17:40)How do you formulate your dishes? (19:40)Thinking about presentation (24:05)Anthony Bourdain's friendship and legacy (25:33)Check out Chef James Syhabout's cookbook here.

All you have ever needed to know with regards to food, wine and entertainment is right here with Heather! This week Heather chats exclusively one on one with SA's first Michelin Star Chef, Jan Hendrik van der Westhuizen about his new projects back home, as well as sharing all the best things to do to spoil your mum this Mother's Day. Food and Wine run a strong theme through the show with Heather chatting about the Amex Winter Sculpture Fair this weekend, as well the latest episode of #ComeDineSA which will have tongues wagging on Monday! Heather explores the new #MelvilleYard precinct and shares about her tasty and funny discoveries and shares more about locally distilled Autograph Gin, who have just scooped up an international award, too! Plus of course loads more and always loads to WIN – a night out for 4 at popular J Rabbit Tequileria in Illovo valued at R 2750, tickets to the opening night of Sleeping Beauty – The Ballet valued at R 700 are up for grabs, as well as a dining voucher valued at R 500 to Verdicchio's in Montecasino. Find out more on www.heatherhook.com www.heatherhook.com

Belgian Michelin-Star Chef Roland DeBuyst , who hails from the suburbs of Brussels is highly celebrated and renowned in the world of Gastronomy. After training at Ceria and starting his professional life in places like the well-known Radisson SAS Brussels in 1993, Chef Debuyst opened his own restaurant called the Orangeraie. Known for being a tireless worker, he places great value on textures, which he uses to surprise his visitors' taste buds. He is a keen competitor and won the prestigious Bocuse d'Argent in 1997. Chef Roland Debuyst and his wife Ayse have since been known for their joyful and tireless commitment alongside Belgian candidates at Bocuse d'Or events. May 2005 saw him turn his traditional gastronomic restaurant Orangeraie into the contemporary cuisine serving 'Orange Food Fashion'; it was an immediate success. He followed this in 2007 by taking over the very beautiful Mariadal brasserie in Zaventem, and in 2011 the prestigious Michelin two-star restaurant, the Bijgaarden, which he turned into a luxury brasserie. We recently had the privilege of meeting and speaking with Chef Roland DeBuyst at the Dilmah t-Lounge @ AIS, Colombo.

The best moments with Chaz Ebert, Photographer Sandro, Classical Pianist George Lepauw and Michelin Star Chef Ryan McCaskey on The Dinner Party with host Elysabeth Alfano.

Michelin Star Chef Ryan McCaskey Makes Slagel Farm Beef Tri-tip over Vegetable Ash, Baby Leek, Garlic, Celery Root Gratin, Tokyo Turnips, and Oxtail Prune Consommé on The Dinner Party with host Elysabeth Alfano.

Michelin Star Chef Ryan McCaskey Makes Slagel Farm Pork Belly, Grains, Kohlrabi, Smoked Banana Puree and Uni on The Dinner Party with host Elysabeth Alfano.

https://www.todayfm.com/podcasts/the-sunday-show/michelin-star-chef-oliver-dunne562Sun, 15 Feb 2015 13:57:08 +0000https://www.todayfm.com/con

Artistic Director of The Joffrey Ballet, Ashley Wheater, Football Star and Singer Sami Grisafe, Film Director, Joe Swanberg, Michelin Star Chef Paul Virant and host Elysabeth Alfano talk about what it takes to get over self doubt and favorites junk foods!

Artistic Director of The Joffrey Ballet, Ashley Wheater, Football Star and Singer Sami Grisafe, Film Director, Joe Swanberg, Michelin Star Chef Paul Virant and host Elysabeth Alfano talk about what it takes to get over self doubt and favorites junk foods!