Podcasts about michelin star chef

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Last night, Michelin-star chef Sally Abé, unveiled a ten-point pledge calling on venues to take practical steps against sexism, bullying, harassment and discrimination. She joined Anton Savage on the show to discuss.

Last night, Michelin-star chef Sally Abé, unveiled a ten-point pledge calling on venues to take practical steps against sexism, bullying, harassment and discrimination. She joined Anton Savage on the show to discuss.

Auspicious timing with one of New Zealand's best chefs returning to our shores as excitement around Michelin Stars continues to build. One of only two Kiwi chefs whose restaurant earned a star, Matt Lambert held one between 2013 and 2020 with his New York restaurant ‘The Musket Room'. He's now decided to return to New Zealand with a new culinary venture, ‘Return', a restaurant described by Lambert as ‘The Musket Room 2.0'. Having experience with the guide, Lambert believes the arrival of Michelin Stars in New Zealand will be amazing for the country's tourism and dining scene. “It basically tells the rest of the world we have restaurants as good as the rest of the world,” Lambert told Mike Hosking. “A lot of people travel through Europe, and they'll just use the guide verbatim to go to all the restaurants they go to ... now, if they're coming here, it opens the door for a lot of restaurants.” Earning a Michelin Star was a long held goal for Lambert, and it was one of the reasons he moved to New York in the first place. “The goal was to get a star within three years,” he told Hosking. “It was one of the most special things I've done in my career, because I'd had that sort of vision for a very long time, and having the opportunity to be able to achieve a goal like that, [it] was a special moment.” Despite all the doom and gloom that seems to surround the sector, Lambert doesn't believe things are as bad as they seem. “I love the hospo scene – I think it's vibrant, I think it's great ... there's a lot happening and it's all pretty good.” And while some might look at the economy and the conflict over in the Middle East and decide to hold off on opening a new establishment, Lambert has no such qualms. “What am I gonna wait for, do you know what I mean?” “I'm aware of all the negative things that are kind of happening, but y'know, this is a place of celebration, a place to come and feel good,” he told Hosking. “I feel, maybe now more than ever, that's what we need.” LISTEN ABOVE See omnystudio.com/listener for privacy information.

Cristina Bowerman is a Michelin-starred chef and owner of Glass Osteria in Rome. She uses her platform to bridge cultures through food, advocate for sustainable sourcing, and champion the role of chefs as agents of change in the global food system. In this episode, Cristina shares how curiosity has been the defining trait of her career, leading her from law to design to culinary arts across three US states before landing in Rome. She explains her culinary philosophy, she also details her "Adopt a Farmer" sourcing philosophy and finally, Cristina reflects on the unique role chefs play as advocates on issues from climate to inclusion, using their platform to communicate important messages. Resources and links: Cristina Bowerman on Instagram Glass Hostaria on Instagram Glass Hostaria on LinkedIn Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

If this episode helps you, subscribe and leave a 5-star rating so it reaches more chefs.Michelin-star chef Philip Frankland Lee returns to Chef's PSA for a deep conversation on restaurants, media, and cooking under pressure. From omakase and pasta fundamentals to Michelin rankings and TV exposure, this episode pulls back the curtain on what actually matters in modern kitchens.This is a working-chef conversation about systems, discipline, and long-term thinking, not hype.Phillip Frankland Lee InstagramLinks & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

Jitin Joshi isn't “just” one of the world's most respected Michelin-star chefs. He's also a multiple-marathon finisher who's raced across several continents and, for his 50th birthday, took on the highest marathon in the world – the Ladakh Marathon.In this conversation we dive into:What it's really like behind the scenes in top kitchens around the worldLong hours, brutal schedules, poor nutrition… and how he turned that aroundHow running his first 10K at 40 led to 21 marathons in 10 yearsThe mindset shift from “no time to train” to making endurance a non-negotiableTraining at sea level in Dubai for a high-altitude race with very little oxygenThe emotional story behind Ladakh, his family, and why this marathon meant so muchHow Jitin uses food, curiosity and stories to create unforgettable experiences for his guests at Revolver in DubaiIf you work long hours, struggle with balance, or think “my job doesn't allow me to train,” this episode will challenge that story in the best way.

Send us a textSeason 11 continues with a story that's as honest as it is inspiring.From a small hawker stall in Singapore to standing on the Michelin stage in Dubai, Chef Akmal Anuar has lived a journey built on discipline, sacrifice, and starting from zero more than once.He didn't grow up loving food. He grew up watching his parents hustle to feed their community. Cooking came later, through tough kitchens, rejection, and a moment that changed his life at Les Amis.In this episode, Akmal opens up about the reality of chasing your dream in kitchens that demand everything from you, what it means to rebuild after losing it all, and how it felt to share the Michelin stage with his parents, the same people who once made him hate cooking.It's an episode about humility, family, and finding peace after years of fighting to prove yourself.

This might spark an idea in your kitchen.Michelin Star Chef Oliver Dunne joined Dave to chat about Lidl's 'Feast By Lidl: Are You Naughty Or Nice' campaign.

In this episode of Gents Talk, supported by Bulova (E#174), host Samir Mourani sits down with Michelin Star Chef Eric Chong for a raw conversation about the relentless pursuit of perfection — and the toll it can take on your peace, purpose, and identity.From winning MasterChef Canada to earning one of the most prestigious honours in the culinary world, Eric knows what it means to chase excellence. But behind the success lies a deeper story — one about pressure, burnout, and learning to redefine what “enough” truly means.

Hoy hablo con mi amigo Coco Montes (@coco.montes), uno de los chefs más talentosos de España y creador de PABÚ, un restaurante que hace poco recibió su primera estrella Michelin

A more analogue type of vacation at a new retreat. Created by Kiwi Michelin Star Chef Toby Stuart and his wife Sabina Bronicka-Stuart, ‘Slow Stay' is a luxury retreat over the Abel Tasman. The idea is to switch off technology and relax, recuperate, recharge, and reconnect with one another and the world around us. It's tapping into the global wellness tourism market, which is projected to hit US$2.1 trillion by 2030 – growing at 12% per year. Stuart told Mike Hosking that while it's not cheap, there is value for money. Some of the things included are dinner, breakfast, yoga classes, and wellness facilities, and he says it's up to guests whether they want to embrace the wellness elements or embrace a bit of indulgence. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Abhay is joined by Chef Vijay Kumar, who shares his journey as the executive chef of SEMMA in New York City, discussing the importance of authenticity in Indian cuisine, the balance between tradition and innovation, and the emotional connections that food creates. Vijay reflects on the challenges and responsibilities that come with recognition in the culinary world, emphasizing the significance of community, family heritage, authenticity, and the need to remain true to one's roots while navigating the expectations of a diverse audience.(0:00 - 2:40) Introduction(2:40) Part 1 - morning routine, personalizing experiences, nostalgia(14:45) Part 2 - recreating tradition, awards and kitchen culture(26:05) Part 3 - food and judgment, perfectionism, expectations(40:42) ConclusionBig shout outs this week to Tommy C for turning 50,  Neerav for turning 52, Rajeev Ram for winning the Cincy open, and to the up and coming Harpal Khambay who is a TV freelancer, blogger, and presenter in London.   

Tom Aikens was the youngest British chef to receive two Michelin stars, and is a huge advocate for farming - what he can't grow himself, he sources from British farmers for his restaurants. This year, for the first time ever, Tom is our #farm24 chef ambassador, meaning more than ever 24 Hours in Farming can reach more members of the public.  Message us

Join host André Natera on this episode of Chef's PSA as he sits down with Michelin Star Chef Phillip Frankland Lee, the mastermind behind renowned concepts like Sushi by Scratch, Pasta Bar, NADC Burger and the 'Not a Damn Chance' podcast.Together, they dive deep into the challenging journey of earning respect in the kitchen, maintaining a unique creative vision, and the art of building a high-performing team from scratch. Phillip shares his personal experiences and mindset for achieving culinary mastery, candidly addressing the delicate balance between the pursuit of perfection, immense pressure, and vital personal growth. This in-depth discussion covers what it truly takes to be the best, including real-life challenges, inspirations, the impact of social media on culinary arts, the importance of standards and accountability, learning from culinary mentors, and the fascinating world of culinary leadership. Don't miss their conversation about Phillip's new ventures, including rapidly opening restaurants, navigating legal challenges and his luxury bed and breakfast vision! This episode also delves into the enigma of Fancy Chef and much more!Tune in for invaluable insights for every chef, restaurateur, and aspiring culinary leader passionate about the culinary arts.Phillip Frankland Lee Instagramwww.foodsinseason.comJoin the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠https://chefspsa.substack.com/⁠Visit Chef's PSA for Books, Free eBooks, and More: ⁠https://chefspsa.com/⁠Shop Chef's PSA Merch to support the podcast: ⁠https://chefspsa.com/

Renowned celebrity chef, Jameson Stocks, joined the Breakfast with Martin Bester team ahead of the Good Life in Johannesburg. Known for his creative cooking flair and approach to mindful eating, Jameson quickly established himself as one of the brightest culinary talents in the world. While he blends traditional techniques with modern flavours, his cuisine is a celebration of locally sourced, organic ingredients. Beyond his technical expertise in the kitchen, Jameson's engaging personality and passion for living well has made him a favourite among food enthusiasts and television viewers alike.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week Jenn is talking about IQ Mix, the trendy electrolyte drink mix from the makers of IQ Bars. Is it truly a clean, hydrating option—or just another product dressed up in wellness buzzwords? Jenn breaks down the ingredients, calls out what's really providing the electrolytes, and raises a few red flags that might surprise you. Could that sweet flavor be messing with your metabolism more than you think? And what's missing from the label that Jenn wishes she could see? Tune in as she unpacks what's refreshing, what's questionable, and what you should consider before mixing up your next electrolyte drink. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become A Member of Salad with a Side of Fries Jenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: IQ BarsJenn's Electrolyte MixIQ Mix, Salad With A Side Of Fries, Jenn Trepeck, Electrolyte Mix, IQ Bars, Smart Mouth, Thomas Keller, Fine Snacking, Michelin Star Chef, Zero Grams Of Sugar, Magnesium And Adaptogens, Ultra Clean Label, Certified Non-GMO, Certified Gluten-Free, Vegan And Kosher, Mental Clarity, Elevating Your Mood, Preventing Muscle Cramps, Blood Sugar Balance, Insulin Response, Sweet Flavor, Lemon Lime, Magnesium L-Threonate, Cross The Blood Brain Barrier, Mood And Memory Support, Lion's Mane, Adaptogens, Hydration Blend, Trisodium Citrate, Tripotassium Citrate, Sea Salt, Natural Flavors, Citric Acid, Stevia, Vitamin A, Magnesium Dose, Elimination Changes, Rehydration Support, Gut Impact, Better Quality Ingredients

This evening, Vince Hall will give an overview of food policy, his work with Feeding America navigating the complexities of solving hunger in America with healthy, nutritious foods, while explaining how policy affects the quality and quantity of food on your plate. Mr. Hall will be joined by Jennifer Steele, who will tell us how food policy affects her work with Meals on Wheels. They will work together explaining how food policy affects the ingredients used to make the appetizers you will be sampling this evening. About the Speakers As chief government relations officer at Feeding America, the largest charity working to end hunger in the United States, Vince Hall leads the development and execution of Feeding America's public policy, legislative, and advocacy strategies to empower communities and improve food security. He helps lead efforts to end hunger by advocating for policy changes, supporting advocacy capacity across the network, increasing neighbor enrollment in public benefits, and building partnerships that amplify our collective voice. Jennifer Steele is the CEO of Meals on Wheels of San Francisco. This organization ensures that older adults in the region have home-delivered meals and services that help them live with grace and independence in their homes. Steele has dedicated her professional career to advocating for those who can't advocate for themselves. Before joining Meals on Wheels, she worked in food insecurity and hunger relief both domestically and internationally. Organizer: Patty James   A Nutrition, Food & Wellness Member-led Forum program. Forums at the Club are organized and run by volunteer programmers who are members of The Commonwealth Club, and they cover a diverse range of topics. Learn more about our Forums. Learn more about your ad choices. Visit megaphone.fm/adchoices

From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:✅ The evolution of Japanese ice cream and why it's different from Western styles✅ How Michelin-level precision translates into the dessert world✅ The business side of launching a unique concept like Snow Crane✅ The importance of aesthetics, knife selection, and fine dining experience in a chef's career✅ Why chefs should invest in learning new skills, including languages

Jeannette is joined by creative genius and master chef Mohamad Albalkhi, who talks about his remarkable journey from his childhood as a farmer in Syria to leading the culinary team at the Movenpick Jumeirah Beach Resort. He discusses the passion and discipline that have fuelled his success, the importance of creativity in his culinary creations, and the collaborative spirit he fosters within his team. With personal stories about his life and his aspirations for the future, this episode is a testament to following one's dreams and the power of hard work and dedication. KEY TAKEAWAYS A strong passion for cooking and a relentless pursuit of dreams are crucial for success. The journey from a farmer's son in Syria to a culinary director showcases the importance of following one's passion. Embracing new ideas and continuously seeking inspiration from various sources, including other chefs and media, is essential for creativity in the culinary field. This approach helps in developing unique dishes and maintaining a fresh perspective. Building a strong, collaborative team is vital. Trusting team members and encouraging their input fosters a positive work environment where everyone feels valued and motivated to contribute. A disciplined approach to work, including maintaining a strong work ethic and a proactive mindset, is key to achieving career goals. This includes being dedicated to personal growth and the success of the team. BEST MOMENTS "I feel I will be doing a better job on the culinary side... my dad... told me, it's your choice." "I think the only thing behind that is the passion I really have." "Every single dish in the menu is a signature dish." "I believe I am the captain of the ship." "I always tell my kids, you know, one day I will open my own restaurant. I will have my own restaurant. I will be a Michelin star." This is the perfect time to get focused on what YOU want to really achieve in your business, career, and life. It’s never too late to be BRAVE and BOLD and unlock your inner BRILLIANT. Visit our new website https://brave-bold-brilliant.com/ - there you'll find a library of FREE resources and downloadable guides and e-books to help you along your journey. If you’d like to jump on a free mentoring session just DM Jeannette at info@brave-bold-brilliant.com. VALUABLE RESOURCES Brave Bold Brilliant - https://brave-bold-brilliant.com/ Brave, Bold, Brilliant podcast series - https://podcasts.apple.com/gb/podcast/brave-bold-brilliant-podcast/id1524278970 ABOUT THE HOST Jeannette Linfoot is a highly regarded senior executive, property investor, board advisor, and business mentor with over 30 years of global professional business experience across the travel, leisure, hospitality, and property sectors. Having bought, ran, and sold businesses all over the world, Jeannette now has a portfolio of her own businesses and also advises and mentors other business leaders to drive forward their strategies as well as their own personal development. Jeannette is a down-to-earth leader, a passionate champion for diversity & inclusion, and a huge advocate of nurturing talent so every person can unleash their full potential and live their dreams. CONTACT THE HOST Jeannette’s linktree - https://linktr.ee/JLinfoot https://www.jeannettelinfootassociates.com/ YOUTUBE - https://www.youtube.com/@braveboldbrilliant LinkedIn - https://uk.linkedin.com/in/jeannettelinfoot Facebook - https://www.facebook.com/jeannette.linfoot/ Instagram - https://www.instagram.com/jeannette.linfoot/ Tiktok - https://www.tiktok.com/@brave.bold.brilliant Podcast Description Jeannette Linfoot talks to incredible people about their experiences of being Brave, Bold & Brilliant, which have allowed them to unleash their full potential in business, their careers, and life in general. From the boardroom tables of ‘big’ international businesses to the dining room tables of entrepreneurial start-ups, how to overcome challenges, embrace opportunities and take risks, whilst staying ‘true’ to yourself is the order of the day.Travel, Bold, Brilliant, business, growth, scale, marketing, investment, investing, entrepreneurship, coach, consultant, mindset, six figures, seven figures, travel, industry, ROI, B2B, inspirational: https://linktr.ee/JLinfoot

It ended four-nil and to tell you the truth it didn't feel like one - certainly not in the first half anyway. Another game where missed chances have come to bite us on the proverbial. Hear what James and Matt have to say on Fridays defeat.  Hosted on Acast. See acast.com/privacy for more information.

Send us a textHave you ever watched a cooking show and thought, “I can do that!” Or maybe you've imagined creating art on a plate that leaves people speechless. Well, today, we'll explore how you can turn that dream into reality and earn the culinary world's highest honor—a Michelin Star.Connect With Kapeel GuptaWhat You May Learn0:00 Introduction1:23 Mission Statement1:41 The Journey to Michelin Stardom2:23 The Importance of Culinary Education3:25 Step by Step Template4:58 Innovative Cooking Techniques5:46 Ingredient Sourcing6:22 Menu Development8:41 Overcoming Challenges9:18 Future Trends10:30 Income Prospects11:01 Conclusion11:38 Call to ActionSupport the show

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.

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

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

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.

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.

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

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.

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