Podcasts about michelin star restaurant

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

The Hard Shoulder is live from Castlemartyr hotel for Newstalk's Summer Tour - and they offer something hard to find elsewhere in the country - a 2 Michelin star restaurant! Kieran visits Terre to learn all about their operation, and how they've been so successful.

Today we're joined by one of our culinary heroes in Michelin Starred Chef Adam Byatt, to discuss his incredible journey, from starting out as a 16 year old in Claridge's under the legendary tutelage of Chef John Williams to working with the iconic Philip Howard at 'The Square' to running one of the UK's finest Michelin starred restaurants.  Adam is such a fascinating orator and takes us through his incredible stories and shares all his highs and lows from over 40 years working in the industry. From; throwing out celebrities in his restaurant for abusing him to his regrets on his trailblazing multi-award winning restaurant Thyme being forced to close, to his insights into how the industry is finally cleaning itself up post-covid to his memories of working alongside the iconic 2 Michelin Star Chef Phil Howard to of course his go-to's and much much more - Adam is such a treat for your ears and we're incredibly grateful for him giving us his time.  --------------- If you enjoyed this episode please leave us a 5 star rating and a comment and make sure that you're subscribed for future episodes. 

Paul Foster & Simon Alexander are joined by Michelin Star Head Chef of The Royal Oak at Whatcote, Richard Craven. On this episode: Turning a local village pub into a Michelin Star Restaurant, working in South Africa and our chef's earliest food memories - all swirled down with a delightful bottle of Ridgeview's Fitzrovia Rosé. Also, as per - Boiling Point, home-cooking hacks & myths for you to take away and some cook book recommendations. Learn more about your ad choices. Visit megaphone.fm/adchoices

Perth-born Chef Dave Pynt is bringing his Michelin-star barbeque restaurant to Cottesloe's Indigo Oscar, and it's set to fire up the Perth food scene. From smoked caviar to octopus fresh from Fremantle, the 10-course meal is set to sizzle foodie's taste buds. Chef and owner of Burnt Ends Hospitality Group Dave Pynt told Oliver Peterson on Perth Live he's humbled by the success of his restaurant. See omnystudio.com/listener for privacy information.

We wanna go! Are you fancy? 

Japan and Italy may sit on different, faraway continents, but Initia's Chef Kunihiro Hagimoto says its easy to catch the similarities between the two cuisines -- and what they are -- during a chat with I-C-R-T 's Hope Ngo.

Today's episode takes us inside the kitchen of Washington, D.C. Michelin-star restaurant Maydān. There, owner Rose Previte walks NPR's Asma Khalid through several recipes in her new cookbook, Maydān, which focuses on family dishes from a diverse array of influences. Previte and Khalid get to talking about how growing up in a Lebanese-Italian home in a small Ohio town — and later traveling across Russia and the Middle East with her husband, former NPR host David Greene — shaped her understanding of breaking bread across cultures.

They might have done some foodie Never Have I Ever's in the past, but Hannah & Joel are dialling it up a notch this week. But was the restaurant too posh for them and did Joel embarrass himself? (Obviously he did...) If you'd like to suggest an activity, you can! Email: Hello@NeverEverPod.comInstagram: @NeverEverPod You can even take the conversation to the OFFICIAL Never Have I Ever subreddit.... https://www.reddit.com/r/NeverEverPod/

Alan Geaam, believed to be the first chef of Lebanese origin to earn a Michelin Star for a restaurant, spoke to SBS Arabic24 on a recent visit to Sydney. - من غسل الأطباق ليلًا وتنظيف واجهات الأبنية الشاهقة في باريس نهارًا، اصبح الشيف ألان الجعم أحد أشهر الطهاة في العالم ومصدر الهام لمن حكم عليهم بالفشل بسبب ظروف اوطانهم الفاشلة. هو الذي وصل الى فرنسا مع دَين يلامس 22 ألف دولار، دون شهادة جامعية ودون اتقان الفرنسية، بات اليوم اول شيف لبناني يحصل على نجمة ميشلان الأولى.

Taiwan is on the world's culinary map for its night markets and street food. It's not as known for fine dining, but Taipei's Tairroir could change that. The Michelin Guide describes the restaurant's name as a play on "Taiwan" and "terroir", and its cuisine, a "love letter" to Chef Kai Ho's home island. Chef Kai sits down with ICRT's Hope Ngo in a rare, exclusive interview… and yes, he fed her too. To hear what Michelin's inspectors have to say about Taiwan's dining scene, check our our chat with Gwendal POULLENNEC, International Director of Michelin Guides here.

Amy Gledhill (@thatamygledhill) and Neil O'Rourke (@yourfriendneil) join Ed and Sunil to talk about Martin Lawrence's filmography, the restaurant industry, and dirty spouses, and Amy and Ed explain to Sunil what donk is. To get access to all our premium episodes and specials go to patreon.com/slimecountry . Shout out to our tier 2 + patrons: Alex H Alex W Alfie Alina Alzubair Baillie Bettina Ben Brandon Chessy Chris A Chris H CP Dave Dominic Dylan Emma Fraser Harriet Heron George Graham Greg Guy Haddie Jarrod Jocelyn John Jonathan Joe S Josh Joshua Jw0z Kat H Lachlan Lauren Li Louis Manu Matt G Matt S Matthew Max Richard Rodrigo Rosalind Ross Sion Sophie Stephen B Tark Tim H Tom C Tom S Tom W Tristan UK Bigfoot Zak B Zak H

We continue our conversation on FX's big hit, The Bear. Stina shares another Michelin Star Restaurant experience and Danielle relates to the amount of Taylor Swift sung this season Instagram: @heyitstwogirls, @classicSTINA, @daniellecobianchi. Twitter: @heyitstwogirls, @classicSTINA Two Girls Drink Beer Youtube Beer Coffee Doughnuts Blog --- Send in a voice message: https://podcasters.spotify.com/pod/show/twogirlswatchtv/message

Yum yum, in my TUM! AbroadInJapanPodcast@Gmail.com for all your comments and questions! Hosted on Acast. See acast.com/privacy for more information.

Kau & SchluckLissabon, kein Empfang im Michelin Star Restaurant?!Die Butterbande hat 3 wundervolle Tage zusammen in Portugal verbracht.Zusammen mit Chris Nanoo, Casper, Marek Bäuerlein, Daniel Stenger und Max Richard Lessmann, hat Dennis die besten Food Spots besucht und lässt euch und Paul teil daran haben was ihr nicht verpassen solltet, wenn ihr einmal vorhabt dort hin zu reisen.Von der besten Ceviche und dem besten Pisco Sour in der a Cevicheria, den besten Pastel de Nata in der Mantegaria, herrlichem Lunch im time out Market, feinste bubbles im by the wine, dem denkwürdigen Abend im Sternerestaurant 100 Maneiras und und und…Paul droppt außerdem noch spannende Whisky & "Sour" knowledge, also direkt rein hier wenn ihr wissen wo die Butterbande ihre Spuren hinterlassen hat.Hier gibt es Links die unbedingt von Dir gedrückt werden wollen.INSTAGRAMhttps://www.instagram.com/kauundschluckhttps://www.instagram.com/dieserdennismaierhttps://www.instagram.com/paulsieferle/KAU & SCHLUCK LIEDER LISTE:https://open.spotify.com/playlist/6jRmQrG5eN4zHntNYP4Guw?si=71876eca9aa64866PATREON:https://www.patreon.com/KauundschluckDISCORD:https://discord.gg/GYRRFGaara Hosted on Acast. See acast.com/privacy for more information.

We got more talks with chef Angelo Santos about Noma in this episode! Listen to part 2 as we now discuss the whos, whats, and whys of being a Stagiaire, especially in a Michelin restaurant.

Happy 2023 from the Sini Gang! We open this episode up with the shocking news of Noma shutting down to reinvent itself. Chef Angelo Santos returns to give us the scoop on further happenings and in understanding the workarounds in a Michelin Star restaurant. Listen to part 1 now!

Ire Hassan-Odukale is the co-founder and Managing Director of Ikoyi, the micro-seasonal fine dining restaurant in St. James's, London.   Tune into this interview to hear Ire discuss: ✅ His journey in founding Ikoyi ✅ The numerous hurdles that they have had to overcome not only to open the restaurant but also whilst running the restaurant ✅ Mistakes they made and how they adapted the business in response ✅ How getting their first Michelin star changed everything ✅ Practical tips for other entrepreneurs   At 1000 Voices we are on a mission to create a more equitable society for black Britons. Like what we're about? Support by subscribing to our channel!    —————————————————————————   ✉️ Are you or do you know someone with a powerful story that you believe needs to be amplified? Send us an email: hello@1000voicesuk.com  

In this episode I am joined by Quentin Garcia. Quentin is the Executive Chef at El Capitan, Mainzer, and Rainbird. He started cooking in a professional kitchen when he was 11 years old and has been doing so ever since. He has worked at multiple Michelin Star Restaurant and currently resides in the Central Valley of California where he highlights the best of what the region offers in a unique way. In this podcast we talk about how he started cooking at such a young age, where he gained his knowledge of expertise cooking, and laughed a lot. I really enjoyed this conversation and  hope you do too! 

Born and raised in the Bronx, Pastry Chef Shaun Velez graduated from the French Culinary Institute, now known as the Institute of Culinary Education, in 2008. Following his studies, he established his career in the award-winning kitchens of Chef Daniel Boulud, where he worked closely with his mentor and James Beard Award winning pastry chef Ghaya Oliveira at both Boulud Sud and Restaurant DANIEL. Before making his way back to New York, Shaun spent some time in Boston as the Executive Pastry Chef at Deuxave, chef-owner Chris Coombs's contemporary French restaurant. There, he brought new skills, flavors and concepts to the restaurant's pastry program and Boston's overall dessert scene. In 2018, Shaun returned to the Daniel Boulud family, this time as the Executive Pastry Chef at Café Boulud. Two years later, Chef Daniel tapped Shaun for the Executive Pastry Chef position at his acclaimed restaurant DANIEL. As Pastry Chef at DANIEL, Shaun continues to hone his craft by employing innovative techniques to transform classic desserts into modern creations, working on stunning constructions with the very best ingredients he can find. In this episode we discuss: How Shaun first became interested in the culinary world His experience of attending culinary school, and the opportunities it provided Shaun's first experience working at in one of Chef Daniel Boulud's restaurants His first Executive Pastry Chef position at Deuxave in Boston How he landed his dream job at Restaurant DANIEL His signature style and some of the desserts on his current menu What direction he thinks modern pastry in the U.S. will go His views on work-life balance And much more! Episode Sponsored by ASR Group Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

And we're BAAAAAAACK! On this week's episode, we're finally welcoming our hilarious Scottish friend Alex Baxter (whose accent we LOVE, as you'll hear). We're diving in over tequila guava nectar cocktails we've concocted called “You Guava Be Kidding Me,” AKA how we're all going to respond to anyone who annoys us from now on. Alex has been a longtime IG friend and POLE star (we've shared a couple of his stories on the pod already, like a two-word response he got after sending a proposal: Too expensive.), and we had so much freakin' fun talking about everything from green and red flags to Scottish freelance culture to his work as a photographer and graphic designer in the hospitality industry. On this episode, you'll get to hear about Alex's stories about a client who essentially wanted to pay him with… a cake (ugh, the red flags we look past as green baby freelancers…), a broken hard drive with photos on it from a MICHELIN STAR RESTAURANT (#cries :')), and a really fun shoot with a yoga instructor that ended with the saying “I'M COMING, I WILL FIX YOUR TITTIES!” LOL, you just have to listen — there's a lot to unpack. Ready to unpack it with us?! See you soon!You know you're sitting on a good story that you're just dying to share. Send it into perourlastemail.com. Submit the story now, deal with your conscience later.Follow Alex on IG at @alexbaxter.co and check out his website at alexbaxter.coFollow us on Instagram: @perourlastemail @weekendcreative

A huge moment for the TeachPitch Podcast as we get to speak to one of the very best Chefs in the world!   Ana Roš is a globally awarded and celebrated Chef who with her restaurant Hiša Franko has managed to attract thousands and thousands of people to come to see and taste the beautiful country of Slovenia. Aldo speaks to Ana about her enormous success, her never-ending love for cooking and her family.  Ana also teaches Aldo how an incredible tragic loss can shape you to never ever give up on yourself.   You can order Ana's book Sun and Rain here: https://www.amazon.co.uk/Ana-Ros-Rain-Food-Cook/dp/0714879304 Check out Ana's (2 Michelin Star) Restaurant here: https://www.hisafranko.com/en/ 

#66 - Michael Muser on Lessons From Working With The Top 0.1%, Starting a Three-Michelin Star Restaurant and PhotographyMichael Muser talks about his experiences working with the top 0.1% best in the world, how he studied winemaking, where he got a taste of the culinary industry, what it means for a restaurateur to earn a Michelin star, bounce back from a closed business, and open another one in the time of the pandemic, and lastly, how he deals with raising a daughter. ▷ Full show notes on https://ptl.fm/podcastI hope you learned something out of that episode! Now go crush it out there and remember to be nice with our planet - we only got one!Please, SHARE this episode AND leave a 5* rating on Apple / Spotify - It means a lot, THANK YOU!▷ Get Free Access to Pierre's bi-monthly TOP 5 email with inspiration, books, tips, gear and more - Join the tribe: https://pierretlambert.com/top5▷ Twitter: https://twitter.com/pierretlambert▷ YouTube: https://youtube.com/pierretlambert101▷ Instagram: https://instagram.com/pierretlambert

we talk to two celebrity chefs and a great cheesesteak place

Hello & a very warm welcome back to the Birmingham food podcast breaking bread. Co-hosted by food-obsessed mates Liam & Carl, Breaking Bread gives you long-form interviews & discussions with the incredible people that make Brums food scene so amazing. This week we talk to the brilliant Aktar Islam. A chef who gained fame on TV shows such as Gordon Ramsay's Best Dish, Great British Menu, Saturday kitchen & Masterchef. Aktar opened his restaurant Opheem with the aim of showcasing his food philosophy & passion for using the best British ingredients to make authentic Indian food. So well received, Opheem won a Michelin Star in its first year of opening. Aktar/Restaurant Social Aktar At Home- https://aktarathome.co.uk/ Opheem wbsite- https://opheem.com/ Opheem insta- https://www.instagram.com/opheemrestaurant/ Opheem Facebook- https://www.facebook.com/OpheemRestaurant/ Opheem Twitter- https://twitter.com/opheemtweets Pulperia- https://pulperia.co.uk/ Pulperia Insta- https://www.instagram.com/pulperia_asado/?hl=en Pulperia Facebook- https://www.facebook.com/PulperiaBrindley/ Aktar Insta- https://www.instagram.com/aktarislam_/ Breaking Bread Podcast Social https://Instagram.com/breakingbreadpodcastuk/ https://twitter.com/PodcastBread https://facebook.com/breakingbreadpodcastuk For full show notes visit our Website https://breakingbreadpodcastuk.blog/ Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/

On this episode I talked with Mauro Nataf on how his journey of becoming a Chef began and if it was forced or was it pure passion for the art. All the things he experienced by traveling and also working in different Michelin Star Restaurants in Europe. so sit back and grab a glass of wine, beer, or something stronger and enjoy. 

Hello & welcome to Birmingham food podcast Breaking Bread. This week hosts Liam & Carl meet Leo Kattou, charismatic head chef of legendary Michelin Star restaurant Simpsons Birmingham. A great conversation all about Leo's journey from starting at Simpson's as an apprentice and working his way up following in the footsteps of some of the best chefs in the Midlands to become Simpsons head chef. Simpsons/Leo Social Web- https://www.simpsonsrestaurant.co.uk/ Insta- https://www.instagram.com/simpsons_restaurant/ https://www.instagram.com/leo_kattou/ Facebook-https://www.facebook.com/simpsonsrestaurant/ Twitter-https://twitter.com/simpsons_rest Breaking Bread Podcast Social https://Instagram.com/breakingbreadpodcastuk/ https://twitter.com/PodcastBread https://facebook.com/breakingbreadpodcastuk For full show notes visit our Website https://breakingbreadpodcastuk.blog/ Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/

Spending a Sunday with a chef of Michelin star calibre what's an absolute treat. The star of our next episode (out soon!) is still a secret, but this little teaser gives you some clues to her identity. (We'll also be sharing her recipe so you can make fabulous food in your very own kitchen.) And it's vegan too! The new episode is out in the next few hours...   ps. Did Leanne really just say 'the episode will drop'..? Embarrassing.

Follow my journey to 12 of Washington DC's finest restaurants in a 2 week period all with Michelin Stars.  HighSpeedDining.com to follow the journey: Restaurants:FiolaTail Up GoatGravitasJont (Bresca)MasseriaKinshipSushi NakazawaLittle PearlThe Inn at Little WashingtonMaydanRoses LuxeryThe Dabney  

The Faroe Islands might be far away in the middle of the North Atlantic, but they boast a two-star eatery. The Koks restaurant was recognized for its use of local products and traditional cooking methods.

In this episode (Ep. 10) - Drunkcast/Ramblecast with Mike, We get drunk and talk about various topics. Actually, Mike and Chad started drinking a few hours before starting the podcast. We talk about Mike and how he ended up in Japan, Asahikawa vs Sapporo, Various English Companies and Mormons, Low level goals in life, The Rock, Tokyo Summer, Ambulances in Japan, Starting his English school, How Mike and Chad met, Getting blackout drunk, Frank Dux, Tom Cruise, Cliffhanger, Weightlifting, Steroids, Usain Bolt, Saved by the Bell, Asahikawa Recommendations, Onogi or Onoki (Mike's Wife's Family owned Michelin Star Restaurant), Making Beer, Coronavirus/Covid-19, and Things Mike doesn't like about Japan.

On this episode of 1 Out Of 10, we talk about one of, if not our favorite thing in the world -- FOOD! Find out what our favorite food's are and also, hear us talk about whether or not we would eat at those crazy expensive Michelin Star restaurantsFollow us:IG: https://www.instagram.com/1outof10wouldrecommend/?hl=enFor a 15% discount on some great protein and other supplements go to https://fnx.grsm.io/1outof10 and use the code 1OutOf10

Fiona Rupert is a Senior Furniture & Lighting Designer at AvroKo with a background in Industrial Design and a special interest in Environmental Psychology. She's worked with the likes of esteemed French Chef, Dominique Crenn and designed for James Beard Awarded restaurants like Single Thread in Healdsburg, CA, recently awarded 3 Michelin Stars. | Show Notes: AvroKo Andrea Claire Single Thread, Healdsburg CA 20 Spot, SF The Den, SF The Grange, Scotland Hum Vegetarian Cafe & Restaurant, Ho Chi Minh Three Dives, Jamaica @FairandFaux Patricia Urquiola Marian Bantjes On designing a chair that people will want to sit in for a 4+ hour dining experience On 16 courses* at Single Thread and picking out your own knife Brightliner Collection The Cellar, Scotland On killing her darlings --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

HE PULLS NO PUNCHES. WE SPEAK TO THE BRILLIANT DAVID SWANN, A MAN WHO HAS WORKED IN THE HIGH PRESSURE ENVIRONMENTS OF THE ENGINE ROOMS OF THE TOP RESTAURANTS IN THE WORLD. WE TALK ABOUT GETTING FIRED FROM HESTON BLUMENTHAL'S 3 MICHELIN STAR RESTAURANT, ABOUT WORKING UNDER PRESSURE, COOKING FOR MEN, ABOUT FIGHTING, AND ABOUT LIFE.

We're live at the historic Gleneagles Castle & Resort in Scotland for this episode of The Itinerary. Built in 1924 it features: 3 golf courses, shooting, tennis, falconry, gundogs, fishing, archery, spa..they really have it all! Plus, the only 2 Michelin Star Restaurant in all of Scotland. We review it all on this Itinerary!

Damien Grey of Liath, the Michelin star restaurant in Blackrock, Dublin joins Gillian Nelis for Plate: The Business Post food podcast. He talks about being an Aussie chef in Ireland, the tasting menu versus à la carte debate and the business side of running a successful restaurant.

Season 6 is CHICAGO, ILLINOIS.  Restaurant #1 of 17 amazing Michelin Star restaurants in the Windy City. Joel Haas, Stoner Food Critic eats and vapes across North America eating at over 25 USA cities. Chicago, Illinois was one of the greatest stops averaging 2.5 Michelin Star Restaurant meals a day for a week.  Will he reach 600 total meals in 2019?  https://HighSpeedDining.com to follow the 420 Coast To Coast Tour of World Class Weed and World Class Food!  High Speed Dining in Marijuana Friendly States all over the USA. All episodes showcase original marijuana ringtones, text tones, alert tones and alarms.

Ross Lewis of Chapter One, the Michelin star restaurant in Dublin, joins Gillian Nelis for Plate: the Business Post food podcast to talk about food, fine-dining, the challenges of the Irish market, and how to achieve longevity in the restaurant trade. 

Season 6 is CHICAGO, ILLINOIS.  Restaurant #1 of 17 amazing Michelin Star restaurants in the Windy City. Joel Haas, Stoner Food Critic eats and vapes across North America eating at over 25 USA cities. Chicago, Illinois was one of the greatest stops averaging 2.5 Michelin Star Restaurant meals a day for a week.  Will he reach 600 total meals in 2019?  https://HighSpeedDining.com to follow the 420 Coast To Coast Tour of World Class Weed and World Class Food!  High Speed Dining in Marijuana Friendly States all over the USA. All episodes showcase original marijuana ringtones, text tones, alert tones and alarms.

ALINEA in CHICAGO - 3 Michelin Stars: Joel Haas, Stoner Food Critic has eaten over 400 fine dining meals HIGH in the first 8 months of 2019 in over 16 states and several countries. Chicago, Illinois was one of the greatest stops averaging 2.5 Michelin Star Restaurant meals a day for a week.  Will he reach 600 total meals in 2019?  https://HighSpeedDining.com to follow the 420 Coast To Coast Tour of World Class Weed and World Class Food!  High Speed Dining in Marijuana Friendly States all over the USA.

Jagat perkulineran Indonesia memiliki Tirta Lie, yang dikenal sebagai salah seorang pelopor food reviewer/blogger yang memiliki spesialisasi di review bakmi nusantara di seantero Jakarta. Kumpulan review warung dan kedai bakmi ini, dia kumpulkan hingga lebih dari 1000 kedai di seluruh pelosok Jakarta, yang kemudian dia labeli Tirta Lie Approved ala Michelin Star Restaurant untuk mengapresiasi keunggulan dan kenikmatan cita rasa Bakmie yang ia sudah kunjungi dan cicipi. Ikuti penuturan kisahnya bersama @avev dan @luqbaehaqi, yang mengupas dari mulai backgroundnya yang sama sekali tidak ada hubungannya dengan bakmi dan kuliner nusantara, hingga akhirnya bisa mengelola dan mengumpulkan para jagoan bakmi dalam sebuah festival bakmi terbesar dan terlezat, yang sudah menjadi incaran para penikmat bakmi di setiap penyelenggaraannya. Jangan lupa untuk komen dan berikan feedback kalian di email : pod40an@gmail.com atau bisa juga melalui voice message di : https://anchor.fm/pod40an/message

On today's show, join Maddy and Jason as they discuss Jason's visit to 2 Michelin Star Restaurant, Odette! Also, find out all the details you need to know about the newborn Royal Baby! Tune in now for your daily dose of laughter with Maddy and Jason, Singapore's favourite English Breakfast show!

The Trash Katz discuss Thong's trip to DC and the Michelin Star Restaurant that he visited! Other topics of discussion: Is $27 enough for a date? The affect of social media when meeting people. Thong and Goodwin attempt to create beef between Geddis and DiNardo of the @NorthShoreNine!

1 Chef's knife A slightly drunk parrot Many sunny side up eggs 1 finely washed radish An unmarked pork shoulder 3 Michelin Star Restaurant 2 Michelin Star Restaurant 1 Michelin Star Restaurant Some Bhut Jholakia to taste And one pink latte to go On this episode of NoSugarCoat, Pooja talks to Chef Pablo Naranjo Agular from Le 15 Cafe in Mumbai who grew up in Colombia and trained at Le Cordon Bleu before moving to India a few years ago. Follow Pablo at @chefpablonaranjo and Pooja at @Poojadhingra. For more information, go to le15.com. This is a Maed In India Production; check us out at www.maedinindia.in

Shelby Sieg, the executive chef of The Pritchard joins me to talk about the one dish she always puts on the menu, what it's like to work in a Michelin Star Restaurant, and what restaurants in OKC she loves! Thanks Shelby, for coming on the show! --- Send in a voice message: https://anchor.fm/okcovereasy/message Support this podcast: https://anchor.fm/okcovereasy/support (https://anchor.fm/okcovereasy/support)

Hardy is the owner of Kam’s Roast Goose in Hong Kong. Since 1942, his family has been achieving outstanding success […] The post 13. Hardy Kam, Michelin star restaurant owner on Chinese tradition, Hong Kong and roast goose appeared first on Sifu Mimi Chan.

My guest today, on the Steve Jobs inspired Join Up Dots free podcast interview is a man with a similar career path to myself. And a man who also has a desire to see the world flourish, and help individuals across the globe to grow exponentially, becoming their greatest versions. But of course to get to that point, you truly have to go through a journey of discovery yourself, to find your inner skills that make you unique and valuable to everyone. And it would be fair to say that just a few years ago, our guest was many many steps away from discovering their purpose in life. He was working in a restaurant in Notting Hill as a waiter, as he had been doing since the age of 15, and had certain mental restrictions should we say, that were holding him back from creating his dream life. He didn't have a degree and his level of English was not quite enough to understand the self development literature that he was starting to immerse himself in. As he says, “Just three years ago I was facing a very difficult moment of my life. I knew I had to change but I didn't know what to do. I felt lost, like wondering in a circle in a dark room with no exit sign and this wasn't me!! I have always been the uber-positive-hyper-charged person that was able to lift up the energy of an entire room!! Where was that me? Where did it go? I wanted to find him and bring him back! So he took the plunge and signed up for an extensive two day coaching course in London, even though he had nowhere to live, and started working on himself everyday. He built that personal belief that he had inside him what was required to create a succesful business and little by little saw his life and his finances change. He first set up his coaching company Your Power to Shine Ltd and then a personal development events company, GTeX and was on his way. And now with a flourishing public speaking, coaching and development, and didgeridoo business (well the last one isn't a business but is very impressive) he seems to be having the time of his life. So when did he truly switch the switch of belief and start making the bold decisions that make such a difference moving forward? And does he look back at himself and think “You were always ready to find the power to shine” you just had to start? Well lets find out as we bring onto the show to start joining up dots with the one and only, or as they say in Italy la sola e unica, Simone Vicenzi Show Highlights During the show we discussed such weighty topics with such as: How he recalls being held back by his personal self image at the very beginning and battled as he felt he was being made to conform to the normal. How he went from being the youngest manager in a Michelin Star Restaurant, to creating his coaching business in just three years. And it was all down to building his network! Why he believes that it is a great learning experience to handle everything in the early stages of creating a business, but start handing things off as soon you can to focus on what you do best. and lastly…. The strangest stories involving body waxing, organic vegetables, ex-girlfriends, hitchhiking, and how to get free rent in London that you will ever hear. 

Born and raised in Taiwan, Chia Lin has traveled far and wide. She came to Tennessee when she was 11, moved to California in high school and college, and lived in Tokyo for a year. Her love of food and travel has landed her a job as a flight attendant and a chef at a Michelin star kitchen, until she finally discovered her true passion for design. She believes that knowing who you are and being able to tell your story well will get you places. In fact, Chia wrote a blog post called 5 Things I Learned About Design in a Michelin Star Kitchen that got people coming to her and opened new doors for her.