Podcasts about michelin stars

THE BEST BITS IN A SILLIER PACKAGE (from Monday's Mike Hosking Breakfast) Best In the World Beats Best In Sydney, Every Time/Old Guys Sounding Old/Paying for StarsSee omnystudio.com/listener for privacy information.

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

On today's REX Daily Podcast, Dom talks with West Coast dairy farmer Katie Milne about running in the West Coast-Tasman electorate for the National Party in this year's election, why she's decided to throw her hat in the ring and her recent trip to Antarctica... And he talks with Shaun Clouston, Beef + Lamb NZ Platinum Ambassador Chef, about being awarded a Michelin Star at Wellington restaurant Logan Brown, which he co-owns and where he's Executive Chef. They also discuss whether having the Michelin Star programme in NZ is a good thing and his passion for NZ grass-fed red meat. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

Dom talks with Shaun Clouston, Beef + Lamb NZ Platinum Ambassador Chef, about being awarded a Michelin Star at Wellington restaurant Logan Brown, which he co-owns and where he's Executive Chef. They also discuss whether having the Michelin Star programme in NZ is a good thing and his passion for NZ grass-fed red meat. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

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

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

This week on Hungry: Emily Roux reflects on building Caractère with her husband Diego Ferrari, earning its Michelin star, and learning that excellence depends on patience, consistency and a tightly connected team. She shares lessons from working in Paris, Monaco, Japan and alongside leading chefs, revealing how curiosity, adaptability and deep immersion shaped her cooking.The conversation explores the Roux family legacy, her childhood inside Le Gavroche, the assumptions that come with a famous surname and her determination to establish herself independently. Emily also discusses the realities behind restaurant ownership — rent negotiations, staffing, motherhood, difficult conversations and the financial pressure of surviving Covid.From London's restaurant boom and Japan's devotion to ingredients to the importance of sauces, crockery and customer experience, Emily explains how Caractère blends classical foundations with a lighter, more contemporary identity — and why good things, including Michelin stars, take time.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

From a remote dairy farm in New Zealand to the most feared kitchens in the world, this week we're joined by one of the greatest chefs you've probably never heard enough about. Josh Emett spent over a decade as Gordon Ramsay's right-hand man, helping lead Michelin-starred restaurants across London, New York, LA and beyond before returning home to build one of New Zealand's most celebrated restaurant groups.Josh takes us inside the reality of life at Restaurant Gordon Ramsay during its golden era, working alongside chefs like Paul Ainsworth and James Knappett, the pressure of chasing Michelin stars, opening iconic restaurants like The Savoy Grill, and the brutal kitchen culture that shaped him. He also shares incredible stories from New York, including running Gordon's restaurants through union disputes, launching Michelin-starred kitchens in America and why working for Ramsay was equal parts terrifying and exhilarating.We also dive into what life looks like after leaving one of the biggest names in hospitality. Josh explains how he built a thriving restaurant empire in New Zealand, why he's rethinking how hospitality businesses should be run, and the financial model that's transforming staff culture. Plus, we hear about cooking with Gwyneth Paltrow at her house, judging MasterChef New Zealand, and why Michelin finally arriving in New Zealand is such a landmark moment.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailYes Chef!Today I borrow the mindset of elite kitchens to rethink what excellence looks like in teaching and physical education. I lay out a simple “recipe” that helps us build joyful classes, reliable routines, memorable experiences, and a consistent standard students can trust. • loving cooking shows as a lens for teaching excellence • serving up joy daily through fun movement and real connection • putting systems in place for attention signals, class flow, drills, and transitions • experimenting with games, trends, and creative uses of equipment • creating experiences students remember like bikes, obstacle courses, mascots, and tournaments • building excellence through consistency, routines, and clear expectations • redefining legacy as daily impact rather than awards Keep cooking,Dave-Check out supersizedphysed.com for more resources, including free PDFs, articles, and courses to help with your PE program. Please leave a review to help grow this podcast and keep pushing our profession forward.-Article on Outside PE Checklist-Team Building Games Ebook (with preview): https://www.teacherspayteachers.com/Product/Team-Building-Games-and-Activities-for-PE-Class-14063095-Free resources include Substack and Medium articles with PE tips, games, and strategies-High Fives and Empowering Lives book available as an ebook or paperback-Paperback or download: HERE-Amazon Ebook: HERESupport the show-High Fives and Empowering Lives  book available as an ebook or paperback-Paperback or download: HERE-Amazon Ebook: HERE

In this episode of the Hello Mentor podcast, we sit down with Eddie Tan, the founder behind the popular bakery brands Cake Tella (known for its alcoholic cakes) and Keto Cakes. Eddie's culinary journey began unconventionally, a self-described poor student who found his passion in a culinary arts program , he initially trained as a hot cooking chef, even securing a spot on a competition team and working at the Michelin-starred DC Restaurant. Despite lacking baking experience, an encounter with a popular, yet underwhelming, homemade cheesecake ignited his entrepreneurial drive, leading him to learn baking from the ground up. Today, Eddie has built a thriving business over the last 14 years , pivoting successfully through the MCO lockdowns and now balancing his time between B2B supplies, running his personal brand "Eddie Ming," and cultivating his true passion: grooming the next generation of culinary and business talent.

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

At the end of each week, Mike Hosking takes you through the big-ticket items and lets you know what he makes of it all. Netball: 7/10 Because the pleas I have heard this week from players, and coaches, and fans to save the thing have all had passion attached to them, and passion is no bad thing. Michelin: 9/10 It did exactly what we paid for; got buzz, got vibes, got tables booked, and reps confirmed. It's quite possibly a tourism-cum-marketing masterstroke. Chris Hipkins: 4/10 The Michelin misread was next level cloth-ear. Keep that up and the campaign is over. Serena and Mark: 4/10 As in Williams and Mitchell. The common thread? Age and injury. You've got to know when to fold 'em. The All Blacks: 8/10 New era, new season, easy spanking for the opener given it's the French away, and not even a good French away. LISTEN ABOVE FOR MIKE HOSKING'S FULL WEEK IN REVIEW See omnystudio.com/listener for privacy information.

It's Friday, which means Kate Hawkesby and Tim Wilson are back with Mike Hosking to Wrap the Week that Was. They discussed the Michelin star hype, Fish and Chip Friday, and the naming of former MP and broadcaster Michael Laws as an NZ First candidate. LISTEN ABOVE See omnystudio.com/listener for privacy information.

THE BEST BITS IN A SILLIER PACKAGE (from Friday's Mike Hosking Breakfast) I'd Be Invoicing Them/Your Michelin Questions Answered/Mark the Week/Who's Paying for This?/Not Actually as Corrupt as I ThoughtSee omnystudio.com/listener for privacy information.

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

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

There's been a surge in bookings for the world's first Michelin star Samoan restaurant. Auckland's Tala was awarded a single star at last night's New Zealand Michelin Guide awards, alongside 14 other star-winners. It was first time the event was held on our shores - after a $6.3 million dollar Government investment. Restaurant founder and chef Henry Onesemo says he's already noticed some additional interest. "There's like 300 emails that we have to go through today, and it just seems non-stop at the moment." LISTEN ABOVESee omnystudio.com/listener for privacy information.

I totally run the risk of being way too much of a fangirl about the Michelin stars handed out, but I am so excited about this. Mainly, I'm excited for the people who run those restaurants because I realise what this means for them. It means full bookings. It means international recognition. It means the ability to walk into a kitchen anywhere in the world and say, "I worked in a Michelin-starred restaurant," and have people know exactly what that means - and know that you're good. I am also stoked for the people who love eating out. All of a sudden, there's a list to tick off, isn't there? How is it, for example, that I've eaten at Arataki Restaurant in Queenstown but never at Paris Butter in Auckland, even though it's just down the road from me? I now intend to rectify that quickly. But there's also a part of me that is really pleased because this has righted a wrong - the local punishment that has been going on for Amisfield. I don't dispute that the alleged behaviour of the former head chef wasn't good and I don't dispute that the owners of the restaurant should not have allegedly turned a blind eye to it for so long. But I did not like the fact that the establishment continued to be punished even after Vaughan Mabee, who was at the centre of the controversy, had left the building. Especially by Cuisine magazine, which then refused to recommend Amisfield as a restaurant. Amisfield was the best restaurant in the country until, all of a sudden, it was no longer the best restaurant in the country according to Cuisine because one man had left. Michelin has now righted that wrong by giving it a star. That decision was controversial. I've already read one take on it that wasn't entirely complimentary. But I don't care. Because what I want to know is this: is Amisfield a good place to eat? Now that the legendary - and problematic -chef has gone, is it still good? Apparently, the answer is yes. But we had to get foreigners to tell us that because we all went a bit weird and a bit cancel-culture on the place. For the record, I ate at Amisfield when the chef at the centre of the controversy was still there. It was one of the best meals I've ever had and I'm pleased it remains excellent - at least according to Michelin. LISTEN ABOVESee omnystudio.com/listener for privacy information.

New Zealand’s hospitality scene feels like it’s at a crossroads. On one hand, cafés, bars and restaurants are battling a brutal mix of rising costs, mounting debts and changing consumer habits. Venues are closing, owners are exhausted, and many are wondering how much longer they can hang on. On the other, Aotearoa has just taken a historic step onto the global culinary stage, with the launch of its first ever Michelin Guide and Kiwi restaurants receiving coveted stars. It’s a moment that could reshape tourism, attract high‑value visitors, and shine a new spotlight on the talent in our kitchens. Today on The Front Page, Hospitality NZ’s Kristy Phillips is with us to talk about how tough things really are, what the Michelin Guide could mean for the sector, and whether there is genuine light at the end of the tunnel for New Zealand hospitality. Follow The Front Page on iHeartRadio, Apple Podcasts, Spotify or wherever you get your podcasts. You can read more about this and other stories in the New Zealand Herald, online at nzherald.co.nz, or tune in to news bulletins across the NZME network. Host: Chelsea DanielsEditor/Producer: Richard MartinProducer: Jane YeeSee omnystudio.com/listener for privacy information.

FIRST WITH YESTERDAY'S NEWS (highlights from Wednesday on Newstalk ZB) The Good Times Will Never End/Startalk ZB/Lunchtalk ZB/Great Inventions We're Not Still UsingSee omnystudio.com/listener for privacy information.

Three Wellington restaurants were awarded the highly sought, world famous Michelin stars last night. Winners Steve Logan from Logan Brown, and Mark Limacher from Ortega Fish Shack join Nick on the show to celebrate the wins. Logan (Logan Brown) says the business been hit by the tough economic times in Wellington, but the star reaffirms the work they've done over the last 30 years. Limacher (Ortega Fish Shack) is buzzing over the star and shares how the team is feeling. According to Limacher that team is what sets Ortega apart, "it's people that love what they're doing". He says the stars are a huge win for the whole hospitality industry. LISTEN ABOVESee omnystudio.com/listener for privacy information.

I totally run the risk of being way too much of a fangirl about the Michelin stars handed out, but I am so excited about this. Mainly, I'm excited for the people who run those restaurants because I realise what this means for them. It means full bookings. It means international recognition. It means the ability to walk into a kitchen anywhere in the world and say, "I worked in a Michelin-starred restaurant," and have people know exactly what that means - and know that you're good. I am also stoked for the people who love eating out. All of a sudden, there's a list to tick off, isn't there? How is it, for example, that I've eaten at Arataki Restaurant in Queenstown but never at Paris Butter in Auckland, even though it's just down the road from me? I now intend to rectify that quickly. But there's also a part of me that is really pleased because this has righted a wrong - the local punishment that has been going on for Amisfield. I don't dispute that the alleged behaviour of the former head chef wasn't good and I don't dispute that the owners of the restaurant should not have allegedly turned a blind eye to it for so long. But I did not like the fact that the establishment continued to be punished even after Vaughan Mabee, who was at the centre of the controversy, had left the building. Especially by Cuisine magazine, which then refused to recommend Amisfield as a restaurant. Amisfield was the best restaurant in the country until, all of a sudden, it was no longer the best restaurant in the country according to Cuisine because one man had left. Michelin has now righted that wrong by giving it a star. That decision was controversial. I've already read one take on it that wasn't entirely complimentary. But I don't care. Because what I want to know is this: is Amisfield a good place to eat? Now that the legendary - and problematic -chef has gone, is it still good? Apparently, the answer is yes. But we had to get foreigners to tell us that because we all went a bit weird and a bit cancel-culture on the place. For the record, I ate at Amisfield when the chef at the centre of the controversy was still there. It was one of the best meals I've ever had and I'm pleased it remains excellent - at least according to Michelin. LISTEN ABOVESee omnystudio.com/listener for privacy information.

There's been a surge in bookings for the world's first Michelin star Samoan restaurant. Auckland's Tala was awarded a single star at last night's New Zealand Michelin Guide awards, alongside 14 other star-winners. It was first time the event was held on our shores - after a $6.3 million dollar Government investment. Restaurant founder and chef Henry Onesemo says he's already noticed some additional interest. "There's like 300 emails that we have to go through today, and it just seems non-stop at the moment." LISTEN ABOVESee omnystudio.com/listener for privacy information.

Chef and co-owner of Christchurch's popular fine-dining restaurant INATI Simon Levy joined Canterbury Mornings after his restaurant won a Michelin star on Tuesday evening. He told John MacDonald about his beginnings as a young chef under Gordon Ramsay, and what he reckons won over the judges when they anonymously visited his central city restaurant. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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

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

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

Michelin awards are set to be given out tonight. The famous restaurant and travel guide has spent nearly a year snooping around Aotearoa, dining undercover, deciding whether any of our culinary destinations are up to their standards. Tourism NZ CEO Rene de Monchy spoke to Lisa Owen.

A restaurant in Auckland has made history by becoming the first to receive a Michelin star for Samoan food. TALA's executive chef Henry Onesemo spoke to Ingrid Hipkiss.

Fifteen New Zealand restaurants now hold a coveted Michelin star, with one Queenstown restaurant being awarded two stars at a glitzy ceremony in Auckland last night. Undercover inspectors for the Michelin Guide have been secretly visiting restaurants in Auckland, Wellington, Christchurch and Queenstown for almost a year. 110 eateries made it into the guide, with Michelin saying it's rare to award so many stars in a country's inaugural launch. Amy Williams reports.

The country's only two star Michelin chef has been left speechless over the achievement. Essence in Queenstown was the only New Zealand venue awarded two stars at last night's Michelin ceremony. Fourteen New Zealand restaurants received a single Michelin star including Kika in Wanaka, Ortega Fish Shack in Wellington, and Ahi at Auckland's Commercial Bay. Essence Head Chef Paul Froggatt told Mike Hosking it's a huge honour, and they'll still be striving for excellence. He says they're only as good as the last plate they served. LISTEN ABOVE See omnystudio.com/listener for privacy information.

THE BEST BITS IN A SILLIER PACKAGE (from Wednesday's Mike Hosking Breakfast) You People Just Don't Understand/I've Got a Bad Feeling About ThisSee omnystudio.com/listener for privacy information.

New Zealand restaurants are getting their sparkle back, thanks to some joining elite ranks. More than 100 venues have been recognised by the Michelin Guide, with 14 awarded a single star, including Auckland's Ahi and Wanaka's Kika. Essence in Queenstown was the only venue to receive a coveted two stars. Restaurant Association CEO Nicola Waldren told Ryan Bridge the country wasn't guaranteed any stars, so securing 16 stars on the first try is huge. She says this is a stunning achievement for a little country like ours, with such a special hospitality industry. LISTEN ABOVE See omnystudio.com/listener for privacy information.

A small chance Michelin inspectors may not dish up any stars at all tonight. Tourism New Zealand's coughed up $6.3 million to bring the world-class restaurant ranking to this country, with a ceremony taking place in Auckland this evening. Secret judges have been roaming restaurants across Auckland, Wellington, Christchurch, and Queenstown for more than a year. Tourism NZ CEO Rene de Monchy told Mike Hosking he'd be disappointed if no stars were handed out, but judging is completely independent. He says there's no guarantee, but they seemed impressed with the country's food offering. LISTEN ABOVE See omnystudio.com/listener for privacy information.

From winning a Michelin star at Pidgin to walking away at the height of her success, Liz Haigh has had one of the most fascinating journeys in British hospitality. In this episode of Go To Food, Liz joins us to discuss her unconventional path from studying architecture and appearing on MasterChef to becoming one of the UK's most celebrated chefs. We dive into the realities of life in Michelin-starred kitchens, the pressures of creative cooking, and why she ultimately chose a different route.Liz opens up about building her own vision through Mei Mei in Borough Market, where she's championing Singaporean food and culture with dishes inspired by her family and heritage. We discuss why Borough Market remains one of London's most exciting food destinations, the challenges of running an independent food business, and how she's introduced thousands of people to authentic Singaporean flavours through her cooking.The conversation also explores some of the most difficult moments of Liz's career, including the controversy surrounding her cookbook Makan and the plagiarism allegations that led to the book being withdrawn by its publisher. Liz shares her perspective on navigating a very public challenge, the impact it had on her personally and professionally, and how she chose to rebuild rather than walk away from the industry she loves.Along the way, we talk about Michelin-star kitchens, burnout, leadership, Singaporean hawker culture, the future of restaurants in Britain, and Liz's favourite places to eat. Honest, insightful, and packed with great food stories, this is a conversation about resilience, reinvention, and what it really takes to build a lasting career in hospitality.Buy Mei Mei's incredible sauces - https://www.meimeigoods.com/?srsltid=AfmBOopX0SPooHS3c9dSa5dptPACvYeBK2fgvqr3xDVuBCkOIhCZfz37BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

New Zealand's first Michelin Guide Restaurant Ceremony is set to take place this week, and there's hope this development could boost tourism. Food tourism is growing in popularity, with more travellers seeking authentic dining experiences that reflected a destination's national identity. BloggerAtLarge.com writer Megan Singleton explained further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

James Beard Award-winning Los Angeles Times journalist Stephanie Breijo joins The LA Food Podcast to unpack her historic Jonathan Gold Local Voice Award win, becoming the first Los Angeles-based reporter to receive the honor. Stephanie reveals how she selected the three stories in her submission, what happened when her name was called and why the award represents a victory for local food journalism and the resilience of Los Angeles.Plus, we break down the 2026 Michelin Guide California results, including Kato's second star, first-time stars for Seline, Lielle, Corridor 109, Kojima and Miura, and the surprising restaurants that lost recognition. We also discuss the best places in LA to watch soccer with great food, Olvera Street's uncertain future, the Obama Presidential Center burger, the return of fancy Jell-O shots and recent meals at Lielle, Alta Adams, Jacaranda, Max & Helen's and Chill Since 1993.--Donate to Luca's Soccer Without Borders fund

* Two Sisters in Treme: Southern, soul food with a great story * Saint-Germain: One of three restaurants in New Orleans with a Michelin star. Don't miss this French wine bar and bistro in Bywater * Hot & Soul: Eclectic menu with nice cocktails * Farmer's on Bayou St. John: An everyday farmer's market selling fresh, local food "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

Send us Fan MailThis week, Andrea and Ryan celebrate the gourmet masterpieces of their youth: Chef Boyardee and Lunchables. Andrea uncovers the immigrant success story behind Chef Boyardee, while Ryan examines how Lunchables became the unofficial currency of elementary school cafeterias. The episode ends with a game to decide which nostalgic meal deserves a Michelin Star... or at least a place in the pantry.Follow us @grownasskidsclub

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

These are mini episodes where I read articles that I publish monthly on PianoBuffs Substack. I share essays, reflections, and research-informed insights on the pianist's mind. The title says it all. This is a personal look at my thought process as I prepare for a concert.Throughout my musical career, I've been deeply interested in the science behind piano playing and musical performance itself. If you are curious about how music can help develop your brain, visit our Substack. More information about PianoBuffs here. Get full access to PianoBuffs at pianobuffs.substack.com/subscribe

How To Build A Team That Actually Fits Your Culture In this episode Ashley and Collin sit down for a quick but packed conversation on one of the most important and most overlooked parts of building a dental practice. Hiring. Ashley has spent eight years building the culture at Smile and Co. and she shares everything she has learned along the way. From personality tests to working interviews, from the questions she asks that nobody else does, to the exact words she uses when it is time to let someone go.What You'll Hear In This Episode:Define The Avatar Of Each Position Before you post a single job listing know exactly who you are looking for in that specific role. Not just skills. Energy, personality, and how they will show up for your patients every single day. Ashley shares why she has hired from Starbucks and restaurants and why it works.Hire For Where You Want To Go Ashley learned this the hard way. She once passed on her office manager Judy because she was out of budget. She hired someone cheaper with almost no experience. That person lasted a week. Judy started the day after they opened. The lesson? Do not let salary deter you from hiring the right fit. They will be worth their weight in gold.The Enneagram Test If you are not using personality assessments in your hiring process start now. Ashley's personal favorite is the Enneagram. It will tell you more about a person than any resume ever could. Get started here: enneagraminstitute.comThe First Two Positions Every Startup Doc Needs A dental assistant who knows the basics and a front office admin with experience. Ashley breaks down why for your very first hires experience matters more than you might think and why cross-trained employees are worth their weight in gold.The Unconventional Interview Questions What is the last book you read? What is your favorite ice cream flavor? Ashley shares the questions she asks that nobody else does and why getting candidates disarmed and real tells her everything she needs to know.Green Flags And Red Flags During A Working Interview Ashley watches everything. Curiosity. How they treat the space. Whether they pick something up off the floor without being asked. The small moments always tell the biggest story.How To Compete With DSOs You cannot out-benefit a DSO so stop trying. Lead with culture. The right people will choose you because of how it feels to work with you, not because of the signing bonus.How To Fire Fast And Clean Firing never gets easier but it does get cleaner. Ashley shares the exact words she uses, why you always need a witness, why you never give a laundry list of reasons, and why doing it fast is actually the kindest thing you can do for everyone involved.Always Have An Ad Out For every position. At all times. The best people are not always looking but they are always findable. Ashley shares how she has found some of her best hires through social media, Facebook groups, restaurants, and her own patient base.Resources Mentioned: Enneagram Test: enneagraminstitute.comConnect with Ashley: Instagram: @ashleyjovesddsThank You to Our PartnersNet32: The dental marketplace that helps practice owners stop overpaying for supplies. Compare and save at net32.com/themakingof.Studio 8E8 — Dentistry's story-driven growth agency for startups. s8e8.com/vslKasper Opportunity Finder: Fill those empty chairs and reclaim lost revenue with one click. Get it free at meetkasper.com/register.Support the showFind Out MoreThank you for listening to The Making Of podcast. If you enjoyed it, please share with anyone you think will gain value from the show by clicking on one of the sharing tabs above.SUBSCRIBE to our NEWSLETTER HEREAlso, please consider leaving an honest review on iTunes. It helps other listeners find the show, and I would be forever grateful.Questions or comments? Feel free to contact us at - themakingofadental@gmail.comFollow us on Instagram or Facebook and improve your dental practice every day!Have you subscribed? Don't miss a single episode!

The fragile ceasefire agreement between Israel and the Lebanese government is overshadowed by an already notorious phone call where Donald Trump reportedly dropped multiple F-bombs on Benjamin Netanyahu for threatening Israeli strikes on Beirut. Yonit and Jonathan dissect the increasing strain in the US-Israel relationship - and a new equation set by Iran that will alarm all Israelis. Meanwhile, two warning signs this week for the state of Israeli democracy, as Netanyahu appoints his personal lawyer as State Comptroller, with members of the Knesset pressured to reveal their secret ballot - and a mob vandalizes the home of a Supreme Court justice in a bid to intimidate the judiciary over demands to exempt the ultra-Orthodox from mandatory military service. Also - an inquiry into antisemitism in UK's cherished NHS, while Canada's PM admits the country failed its Jews, prompting a new advisory council with a questionable membership. And finally (and thankfully), it's a crowded field for our mensch of the week award.   00:00 Introduction and Overview of Current Events 02:47 The Impact of Smartphones on Society 05:38 Ceasefire Agreements and Regional Tensions 09:22 US-Israel Relations and Political Dynamics 13:13 Political Appointments and Democratic Erosion in Israel 18:50 Judicial Intimidation and the Rule of Law 23:02 Global Anti-Semitism and Responses 29:35 Celebrating Women in Film: Helen Mirren and Emma Thompson 35:17 A Culinary Milestone: Mutra's Michelin Star  

El Califa de León is a family-run Mexico City taqueria that's been in business for over half a century. It was opened by butcher Juan Hernández González in 1968, who created the now-legendary gaonera tenderloin taco. In 2024, it became the first-ever taqueria to receive a Michelin star, sparking a global surge of recognition that has paved the way for expansion outside of Mexico, led by the new generation. Today on the show, José Andrés Hernández stopped by the studio to talk about being the CEO of El Califa de León's US-based operating company Authentic Taco Holdings and bringing the family business to New York City and beyond.  Also on the show, Clayton jumps in with Matt for Three Things to discuss what's exciting us in the world of food and culture. We discuss: An exciting new restaurant is opening in the Hudson Valley, Andiamo, from chef Ciarán McGoldrick. Also: It's Colson Whitehead season and we re-read the incredible Sag Harbor, with a shoutout to Bellvale Farms ice cream. Lastly, check out our recent episode traveling with Whole Foods buyers to Spain. It's a good one. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠   Learn more about your ad choices. Visit megaphone.fm/adchoices

Although each of us is free to believe whatever we want, when it comes to our personal finances, we tend to operate with a number of shared beliefs. One of these is the belief in the benefit of ownership. For example, it’s better to own your own business than be an employee. Financially, that benefit is not necessarily true. Many startup business owners go for years before they even pay themselves at all. And many employees make a lot of money. Emotionally and psychologically, though, it’s a different story. Because happiness is, by definition, how you feel – owning your own business can be the greatest thing ever - if you feel good about the inevitable challenges it brings. Both of Peter's guests on this edition of Out to Lunch have taken the leap from employee to owner. And both of them have businesses that are dependent not just on their business acumen, but also on their singular talent and taste. Sue Zemanick started her career in New Orleans in 2003 as a chef at Commander’s Palace. By 2005 she was Executive Chef at Gautreau’s in Uptown New Orleans. In 2013 Chef Sue won a James Beard Award for “Best Chef, South.” In 2019 she opened her own restaurant in Mid City, called Zasu. In 2025, Zasu earned the Olympic Gold Medal of hospitality, a Michelin Star. Zasu is one of only a handful of restaurants to earn Louisiana's first-ever Michelin stars — and the only one run by a woman. Margaret Sche came to New Orleans from Los Angeles where she had been a fashion stylist, merchandiser and trend forecaster. Margaret was surprised to find there wasn’t a women’s fashion store here that was truly reflective of the style of the city, and the flair of its female fashionistas. She corrected that gap in the market with a store, called The Saint Claude Social Club. Today, the store is called The Closet by Saint Claude Social Club, and it has a whole different business model. It’s a fashion rental store – a real-world version of online fashion rental businesses like Rent The Runway and Nuuly, but with a local-focus. It has a curated collection of fashion ranging from Mardi Gras ballgowns to vintage finds that Margaret picks up in Paris. When you start your own business making widgets, you hope to eventually get to a point where the widget factory rolls along and keeps making money even when you’re at Disney World. But when you start a business that depends entirely on you – like your own restaurant or a curated fashion boutique - you’re not just making widgets. You’re creating experiences for other people. People don’t eat in a Michelin Star restaurant just to get enough carbs to get through the next 8 hours. And they don’t go to a curated fashion boutique to find clothes just to keep warm. The types of businesses Sue and Margaret are running demand the same kind of business skills as it takes to run a widget factory, and a whole lot more. Their businesses wouldn’t exist without their particular talents, creativity, and imagination. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com.See omnystudio.com/listener for privacy information.

Evan LeRoy is the co-owner and pitmaster of LeRoy and Lewis Barbecue in Austin, Texas. A Michelin star recipient in the MICHELIN Guide Texas 2024, number two on Texas Monthly's Top 50 BBQ Joints in 2025, and 2025 James Beard Award Semifinalist for Best Chef Texas, LeRoy has spent nearly a decade redefining Texas barbecue through whole-animal butchery, locally sourced meats, and a cooking philosophy that refuses to treat barbecue as a fixed menu. His debut cookbook, New School Barbecue: Recipes for Next-Level Smoking and Grilling from Austin's LeRoy and Lewis, co-authored with Paula Forbes, is out May 12, 2026.In this episode, he gets direct about the one thing most chefs with new recognition do not want to admit: the star changed everything, and not all of it in ways that are easy to manage.What earning and retaining a Michelin star actually does to a barbecue operation in terms of volume, scrutiny, and internal pressureWhy Texas barbecue's dominance as the national formula is creating a copycat monoculture that is hurting the genreThe complete brisket process from trimming for airflow to Dalmatian rub ratios, wood selection, wrapping decisions, and the overnight heated restAndré Natera and Evan LeRoy cover the ways success can quietly destabilize priorities, how portioning precision and pricing realities shift under heightened expectations, and the three-year process behind translating LeRoy and Lewis's restaurant technique into nearly 100 home-cook-friendly recipes for the cookbook. The episode closes with how LeRoy steps away from the pressure and what he is watching in the broader BBQ landscape.New School Barbecue is available wherever books are sold, out May 12, 2026.This episode is sponsored by Rational USA. Learn more at https://rationalusa.comGuestEvan LeRoy on Instagram → https://www.instagram.com/evanleroybbq/Standard Links BlockLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

Explore the fascinating intersection of culinary prestige and brand strategy as host Phillip Ramsey delves into the unexpected origins of Michelin star restaurants and their connection to the tire company. Uncover the ingenious marketing move that reinvented the Michelin brand. Phillip encourages listeners to think creatively about capturing market share through unconventional strategies. Reflecting on initiatives like Goldman Sachs' support for small businesses, he emphasizes impactful, long-term thinking. Tune in to discover how forward-thinking can lead to memorable brand success and inspire your own uncommon journey.

The New York Times has released their annual list of "The 100 Best Restaurants in New York City." Chief restaurant critic Ligaya Mishan discusses the list, which includes food trucks and Michelin Star tasting menus. Listeners weigh in with their favorite restaurants in the city.  Photo by mark peterson/Corbis via Getty Images Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The Hospitality StandardThere is a reason Michelin-star restaurants have people coming back again and again. It is not just the food. It is the way they make you feel from the moment you walk in the door to the moment you leave.Ashley Joves has spent years applying that same philosophy to dentistry at Smile & Co. In this episode, she breaks down exactly what she does so you and your team can start doing it too.The best part? None of this requires a renovation, a bigger budget, or a complete rebrand. It just requires intention."The way you make people feel is what they will remember, long after they've forgotten what you did or what you said." — Will GuidaraTactical TakeawaysThe "Stand and Greet" Rule: Why the physical act of standing up is the most important "unreasonable" move your team can make at the threshold.The Human-to-Human Exam: Leading with "Personalized Recognition" and genuine connection before ever looking at a chart.Eye-Level Connection: The physical requirement of removing the "patient napkin" and sitting eye-level to remove the power dynamic.The "Same Side" Hand-off: Implementing the "Seamless Handoff" at checkout to ensure patients feel like partners, not transactions.The Extended End: Using handwritten thank-you cards to "stick the landing" long after the patient has left your office.The "One-Inch Lead" ChallengeWill Guidara says you don't have to be 100% better than the competition; you just need a "one-inch lead" in a hundred different directions. Pick one physical shift from this episode to implement with your team tomorrow morning at 8:00 AM.Connect with Ashley: Instagram: @ashleyjovesdds Thank You to Our PartnersNet 32: The dental marketplace that helps practice owners stop overpaying for supplies. Compare and save at net32.com/themakingof.Studio 8E8 — Dentistry's story-driven growth agency for startups. s8e8.com/vslKasper Opportunity Finder: Fill those empty chairs and reclaim lost revenue with one click. Get it free at meetkasper.com/register.Support the showFind Out MoreThank you for listening to The Making Of podcast. If you enjoyed it, please share with anyone you think will gain value from the show by clicking on one of the sharing tabs above.SUBSCRIBE to our NEWSLETTER HEREAlso, please consider leaving an honest review on iTunes. It helps other listeners find the show, and I would be forever grateful.Questions or comments? Feel free to contact us at - themakingofadental@gmail.comFollow us on Instagram or Facebook and improve your dental practice every day!Have you subscribed? Don't miss a single episode!

Fitness is changing. Not because there's a hot new workout on the menu, but because people are craving something more meaningful than a class they try once and forget. In this episode, we sit down with Jack Thomas, founder and CEO of The Fit Guide and host of the Five Star Fitness podcast. Imagine if boutique fitness had the equivalent of Michelin stars or Forbes Travel Guide ratings. Not based on hype or follower count, but based on anonymous visits and real standards. That's what Jack is building with The Fit Guide. We talk about why the old definition of excellence has been loud, the hardest workouts, the hottest trainers, the flashiest build-outs, and why the next era is about something deeper: trust, consistency, and an experience people want to come back to and bring their friends into. In this conversation, we zoom out, define the five-star standard, and unpack what it takes to actually deliver it consistently.   Reach out to The Fit Guide: team@thefitguide.com