Podcasts about michelin stars

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your reputation. I always say that success is born out of luck. And luck means that someone gives you an opportunity. It's up to you whether you make use of that opportunity," says Marco Pierre White, one of the world's most famous and successful chefs.Líbí se Vám tento díl? Napište nám o tom!

Braden Gall and Steve Cavendish talk Nashville sports, media and business with Nashville Scene food writer Chris Chamberlain. Locust, Catbird Seat and Bastion just became the first Nashville restaurants to receiver a Michelin Star rating. What does that mean, why did it take so long for Nashville to get mentioned, how does the judging work and who else was considered? Thanks, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠8th & Roast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Become a ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nashville Banner member.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sign up to Lower Broad Hockey⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ here.

Tommy and Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate

It arrived in the hands of a waiter, who moved with the lightness and grace of a ballet dancer across the restaurant floor. It had a fleshy colour. A creamy, brown kind of hue. It was inflated to the size of a balloon, but the shape was slightly less uniform. “Asparagus,” said the waiter. “Prepared in this pig's bladder.” I don't know how many bladder-based meals you've had in your life but that was a first for me. The asparagus, I should say, was absolutely delicious. But not so amazing that I personally felt compelled to give up roasting food in my oven in favour of bladder cooking, from then on. I was dining at Eleven Madison Park. It's an extraordinary fine-dining restaurant at the foot of Madison Ave in New York, just across the way from the Flatiron Building. Tom Brady had his penthouse across the road. I once saw Rupert Murdoch walking his dog in the park outside. And the food at ELP is as fancy as the neighbours. As a winner of three Michelin Stars, Eleven Madison Park is widely considered one of the very best restaurants in the world. The Michelin Star system is certainly an effective marketing tool. It has been with me. I've sought out other Michelin-starred restaurants in New York, including when Kiwi Matt Lambert won a star for his work at The Musket Room. I've dined in Bilbao, where they have a higher concentration of Michelin-starred restaurants than anywhere on Earth. I've lined up early and eaten at what was the world's cheapest Michelin starred restaurant – dim sum in Hong Kong. As much as anything, I've treated eating at most of these places as an experience. A rare treat. Not so much as a source of nourishment, but as food for memories. As the Michelin judges turn their attention to our restaurant scene, I just hope they don't come here expecting the absolute finest of fine-dining. I appreciate they look at a range of restaurants, but for a few exceptions, la-de-dah's not really us. We don't do fussy. We don't do fiddly. We do a more casual, relaxed style that befits our culture. Really good ingredients cooked well and more often than not, designed to be shared. It's funny, as incredible as my night was at Eleven Madison Park, the single best meal of my life wasn't at a Michelin-starred restaurant. There were no white tablecloths, no sommelier-curated wine list. It was in tiny, legally questionable firetrap of an apartment in Paris, that my best mate called his home. I'd flown in with another mate the day before, and the three of us had gone for a long jog by the Seine to try and kick the jetlag. On the way back home, we stopped by one of the local farmers' markets and picked up some gooey cheese, tomatoes, salami, and baguette. We sprawled out on the floor of the apartment, cutting off hunks of each and stuffing them into our mouths. It was heaven. And that's the thing about the best meals. Ultimately, it's not the truffle mousse or the poached dodo's egg or even the inflated pig's bladder that makes the magic, it's the people. See omnystudio.com/listener for privacy information.

On the Saturday Morning with Jack Tame Full Show Podcast for Saturday 8 November 2025, an author who is very familiar with bestseller lists, Michael Connelly joins Jack to discuss being an unofficial voice for Los Angeles, and how the devastating fires changed his perspective on the city and prompted him to start over for his new book ‘The Proving Ground'. Jack considers what makes a good meal, and how much a Michelin Star means. Strawberries are here and Nici Wickes shares her favourite way to serve them while the season is still early. Kevin Milne champions a humble tool: the clothes peg. Clinical psychologist Dougal Sutherland delves into a condition in which people are unable to see mental images. And music correspondent Chris Schulz is vibe checking live from Sydney as Oasis get ready to perform the final gig of their reunion world tour. Get the Saturday Morning with Jack Tame Full Show Podcast every Saturday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Slightly ironic, don't you think, that on the day people up and down the country are turning up at work and school wearing their gumboots for Gumboot Friday, we've got Lifeline saying it can't keep running on the smell of an oily rag and has to cut back on services. Which means no one answering the phone or replying to text messages between midnight and 7am. Call them then and you'll get a message saying you've reached them out of hours and to call back later. Which is not how Lifeline has done things for the past 60-odd years. It's become known, hasn't it, as a 24/7 option for people needing help on the mental health front night and day. And you've got to say that if a service has lasted more than 60 years and gets the number of calls for help that it gets and genuinely helps the number of people that it helps, then they know what they're doing and what they're doing is valuable and needed. Needed not just 17 hours a day, but needed 24 hours a day. And the numbers show it. In the year to June, Lifeline responded to more than 40,000 calls, 182,000 text messages, and created 4736 safety plans for people in need. Break that down and that's about 110 phone calls every day, 365 days a year. About 500 text messages every day, 365 days a year. And, on average, that's 12 safety plans written for people every day of the year. It's the 12 safety plans every day that shows why Lifeline is such gold. Because, when someone is at the point of needing a safety plan, they are really desperate aren't they? Shaun Greaves is chief executive of Presbyterian Support Northern, which runs Lifeline. He's saying today: “Lifeline saves lives every week and remains a critical frontline service New Zealand's suicide prevention network. “Without immediate government support, Lifeline's ability to deliver the critical service New Zealand desperately needs is a serious concern.” So, let's say the Government did come to Lifeline's rescue – how much would the taxpayer be up for? Two million dollars a year. That's the funding gap that is forcing Lifeline to cut back on services and ditch its overnight operation. This is at the same time as the Government, through Tourism NZ, is spending $6 million getting the Michelin Star people to come over here to eat at our fancy restaurants and see if they're worthy of being ranked up there with the best restaurants in the world. The Government spending $6 million on restaurant reviewers and not spending $2 million on Lifeline is nothing short of moral bankruptcy. Part of the problem is NZ First and its non-negotiables, because it said before the last election that it would fund Mike King's Gumboot Friday. That's why Winston Peters was crowing after last year's Budget when Gumboot Friday was given $24 million in funding. Which really must stick in Lifeline's craw when you consider the difference $2 million would make to its service, let alone the difference it would make to the people who need Lifeline. Especially the people who need it between midnight and 7am, but whose calls and messages won't be responded to. “You've reached us out of hours” is the last thing Lifeline wants to be saying to people. And it's the last thing desperate people need to hear. But, unless the Government does something, that's what's going to happen.See omnystudio.com/listener for privacy information.

Our guest is Cheng Lin who is the chef/owner of Shota Omakase https://shotaomakase.com/ in Brooklyn, New York. After nearly three decades of studying and serving sushi at notable restaurants in New York City, including Sushi Seki, Blue Ribbon, and ITO Tribeca, he opened his Omakase-only sushi restaurant Shota Omakase in August 2023 and earned his first Michelin star within a year. In this episode, we will discuss how Cheng got into sushi, an inspiring book that steered his career as a sushi chef, how he finds unique ingredients from Japan, such as seven-year-old vinegar and a rare sushi rice, the advantage of being non-Japanese as a sushi chef, how to eat confidently at an Omakase sushi bar and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of the Fletch, Vaughan & Hayley Big Pod, we asked you why you pulled a sickie and who your Michelin Stars would go to Vigil was held for a cat killed by a WAYGO This is a sign of a healthy relationship Top 6 - Signs the new Frigate is Japanese Why hospo is dying Bag Spreading needs to stop SLP - Do you mind not sitting next to your partner on a plane? Silent book clubs Predator: Badlands Interview - Dimitrius Schuster-Koloamatangi Who is your local Michelin Star? Hayley thinks she can run a marathon Custom Wordles Fact of the day When did you pull a sickie and why? See omnystudio.com/listener for privacy information.

Some restaurateurs are starry-eyed at the prospect of the prestigious Michelin Guide setting its sights on eateries across the country. For the first time in 125 years the Michelin guide will include restaurants from Auckland, Wellington, Christchurch and Queenstown in an inaugural New Zealand edition to be released next year. But not everyone in the industry is fizzing, with one leading chef warning that there is a dark side to the star. Finn Blackwell dishes the details.

Michelin stars could apparently guide more tourists to Aotearoa. The prestigious stars are awarded to restaurants offering quote " outstanding cooking" and the guide of the same name reviews and recommends restaurants. Tourism Minister Louise Upston has revealed $6.3 million from the tourism levy is being spent on getting Michelin into New Zealand. Tourism NZ CEO René de Monchy spoke to Lisa Owen.

Where Y'Eat: With Michelin Stars for New Orleans Restaurants, Locals Matter More than Ever

It's Friday which means Kate Hawkesby and Tim Wilson are back with Mike Hosking to Wrap the Week that was. They discuss the ongoing saga with Netball NZ and Dame Noeline Taurua, which New Zealand restaurants could earn a Michelin star, as well as fulfilling the secret purpose of Wrapping the Week: bullying Mike. LISTEN ABOVE See omnystudio.com/listener for privacy information.

THE BEST BITS IN A SILLIER PACKAGE (from Friday's Mike Hosking Breakfast) Heartless Hosk/Everyone's On It/Mark the Week/What a Star Gets You/Going for the Supreme Wash/I Don't Have the SkillsSee omnystudio.com/listener for privacy information.

FIRST WITH YESTERDAY'S NEWS (highlights from Thursday on Newstalk ZB) There Really Are Two Types of People/The Age of the NIMBY/The Right to Fish/Podcast Roulette/Giving Our Restaurants the Star TreatmentSee omnystudio.com/listener for privacy information.

The revered restaurant rating system will expand its Florida footprint to include the First Coast in 2026.

New Zealand restaurants are to be included on the Michelin Guide. Minister for Tourism and Hospitality Louise Upston spoke to Ingrid Hipkiss following the announcement.

Last week, The Michelin Guide revealed the second annual Texas guide, honoring 51 Austin restaurants with stars, Bib Gourmands, and recommendations. For some, it's the ultimate win, but do Michelin stars really mean anything here in Austin? Host Nikki DaVaughn sits down with Texas Monthly restaurant critic Paula Forbes and Alicynn Fink, a partner of the Michelin-awarded Emmer & Rye Hospitality Group, to break down the results, the surprises and what this year's awards will mean for Austin's dining scene.   Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this November 4th episode: DUER Cozy Earth - Use code COZYAUSTIN for 40% off best-selling sheets, towels, pajamas, and more.

Best Of 2GG: Charleston Restaurants Get Michelin Stars by Two Girls and a Guy

Reflections on latest in Philippine affairs.

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your reputation. I always say that success is born out of luck. And luck means that someone gives you an opportunity. It's up to you whether you make use of that opportunity," says Marco Pierre White, one of the world's most famous and successful chefs.Líbí se Vám tento díl? Napište nám o tom!

Joké Bakare on Nigerian Food, Michelin Stars and West African Hospitality Chef Joké Bakare joins Lecker for a live recording at the Festival of Encounters in Brixton - the same neighbourhood where she first emerged from the tube in 1999 to encounter the bright lights of Brixton. From selling 300-400 meat pies every Sunday outside her church to becoming the first Black female Michelin-starred chef in the UK, Joké's journey is one of persistence, community, and staying true to the food she grew up with. We talk about growing up in a multi-ethnic Nigerian household where food was a celebration of Yoruba and Igbo cultures, the specific ripeness of plantain that matters more than most people realise, and why she refuses to call her cooking "elevated." Many thanks to Van Gogh House for including Lecker in the 2025 Festival of Encounters programme! Special thanks to Anna Bromwich and Elysia Krishnadasan Torrens for all their work putting it together. And thanks to everyone who came to the event.  About Joké Bakare: Joké Bakare is a Nigerian chef and founder of Chishuru Restaurant in Fitzrovia, London. She started her business with a food van outside her church in Southeast London, won a competition for a popup residency in Brixton Village, and in 2024 became the first Black female Michelin-starred chef in the UK. Find her: Instagram @jokebakare / @chishuru / chishuru.com Related Lecker episodes: Permission to Write with Melissa Thompson - on navigating a violent colonial legacy in the food of your heritage Matooke Goes With Everything - on the significance and specificity of sourcing ingredients --- Lecker is a podcast about how food shapes our lives. Recorded mostly in kitchens, each episode explores personal stories to examine our relationships with food – and each other. Support Lecker: Patreon: patreon.com/leckerpodcast Substack: leckerpodcast.substack.com Apple Podcasts: podcasts.apple.com/gb/podcast/lecker/id1158028729 Merch:  leckerpodcast.com/merch Listen everywhere: leckerpodcast.com Instagram: @leckerpodcast Full transcript available at leckerpodcast.com Lecker is part of Heritage Radio Network - heritageradionetwork.org Music by Blue Dot Sessions

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: La Trompette, Paul on QVC, Aktar Islam's Biryani, Knife's Edge - Chasing Michelin Stars, Paul Welburn's new book, sugar content in puddings and chewing the industry fat Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textSeason 11 continues with a story built on precision, passion, and perseverance.From the south of France to the heart of Doha, Chef Fabrice Rosso has crafted his journey one plate and one lesson at a time.Now the Executive Chef at IDAM by Alain Ducasse, Fabrice's path takes us through the world of Michelin kitchens, from Nice and Monaco to Paris, where he trained under some of the world's finest chefs, before finding his home in Qatar.In this episode, Fabrice opens up about what it takes to earn a Michelin Star, lead a team under pressure, and redefine fine dining in the Middle East.It's a story of grit, growth, and gratitude told by a chef who continues to push boundaries while honoring his roots.Proudly brought to you by our Season 11 sponsor

Texas Attorney General Ken Paxton’s lawsuit against Tylenol could trigger a wave of government-led litigation over claims about a highly questioned link to ADHD and autism. A year after Michelin first arrived in Texas, the coveted dining guide has released its latest list of awardees. But what does the honor actually mean for local chefs and […] The post What difference has a Michelin star made for Texas restaurants? appeared first on KUT & KUTX Studios -- Podcasts.

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.

WHITE MEN GONE WILD & PEAK CULTURE ROT - LUNCH TIME LIVE W/ CLAY EDWARDS -Two different white men in 2 different incidents have been arrested and crowned FAFO CHAMPS in the last 24 hours in central Mississippi -EBT Queens of TikTok -Could one or more Jackson restaurants be getting a MICHELIN Star?

Di episode kali ini, Chef Degan, Chef Theo, dan Chef Norman akan berbagi cerita tentang pengalamannya Kitchen Takeover di salah satu Hotel Legendaris di Jerman, yaitu Hotel Traube Tonbach. Mereka akan cerita bagaimana rasanya memasak di Restaurant 3 Michelin Star untuk mempromosikan masakan Indonesia kepada para tamu yang ada di sana. Tonton video selengkapnya di #RayJansonRadioEnjoy the show!Instagram:Degan Septoadji https://www.instagram.com/deganseptoadji/Setyo Widhyarto https://www.instagram.com/theo.setyo/Norman Ismail https://www.instagram.com/chefnormanismail/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #ChefDegan #ChefNorman #ChefTheo #TraubeTonbach #ThreeMichelinStar

Supporting a living legend in the food world comes with unique challenges and extraordinary rewards. As Executive Assistant to René Redzepi, the visionary Danish chef and co-owner of Noma, the three Michelin-star restaurant repeatedly named the best in the world, Matthew McGuigan has a front-row seat to one of the most influential culinary minds of our time. Originally from Sydney, Matthew's path to Noma is anything but ordinary. A professionally trained musician turned entrepreneur, he built his own EA and virtual assistant business in Berlin before finding his rhythm in the fast-paced world of fine dining. His artistic discipline and creativity now help him navigate the intricate choreography behind one of the most celebrated restaurants on the planet. In this episode, we talk about what it means to support one of the world's greatest food innovators, the power of food to connect people and cultures, and the massive logistical feat of moving an entire restaurant, staff, families, and ingredients for Noma's legendary global pop-ups.

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

Our guest is Nozomi Mori who is the chef/owner of the sushi bar Nozomi Mori https://www.morinozomi.com/ in Los Angeles, which opened in 2024. She got into the world of sushi in 2017, only 8 years ago, and her sushi bar already earned notable accolades, such as a Michelin star and was included in the New York Times' 50 best restaurant list in 2025. In this episode, we will discuss why Nozomi decided to become a sushi chef, how she studied sushi-making in the U.S., how she had conquered challenges being a woman in the traditionally male-dominant sushi industry, her advice to aspiring sushi chefs, and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, it is more expensive to visit the resort as of last week, hours at the parks are shrinking, another Michelin-Star chef is coming to Downtown Disney, reclaimed and reforged is coming back to Savi's, eastern gateway project progress, James joins us to share our experience at Universal's Epic Universe, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. Check out all of our current partners and exclusive discounts at https://www.dlweekly.net/promos. News: It is that time of year again when prices go up at the Disneyland Resort. This time, the lowest price, one park, one day ticket has stayed the same, but the highest level one park, one day ticket has increased from $206 to $224. Overall, tickets increased from $3 to $18. Magic Key Holders also saw increases. The Imagine Key went up $150, with the Believe Key going up $100. Parking went up $5 to $40, with preferred parking now at $60. Lightning Lane Multi-Pass went up $2 for pre-arrival from $32 to $34 per person. – https://www.laughingplace.com/disney-parks/disneyland-ticket-price-increase-2025/ Prices are going up, but park hours are expected to go down this holiday season. Disney has notified employee unions that overall staffing hours are being reduced, which may result in the parks closing 1-2 hours earlier on some nights. Earlier this year, it was announced that early entry was being discontinued starting in January. – https://www.micechat.com/425063-disneyland-news-prices-up-hours-down-rapunzel-rises-ramsay-revealed/ Ticket Deal – https://disneyparksblog.com/dlr/2026-disneyland-california-resident-3-day-park-hopper-ticket-deal/ Magic Keys back on sale – https://disneyland.disney.go.com/magic-key/ We have been very excited for the new Earl of Sandwich to open on the west end of Downtown Disney. Upstairs, the new Carnaby Tavern was announced, but has now been rebranded as “Gordon Ramsay at The Carnaby.” Gordon Ramsay is a Michelin-Starred chef who will elevate the British-themed gastropub. Some of Ramsay's signature dishes like beef Wellington, fish and chips, and sticky toffee pudding could be on the menu when the location opens. – https://disneyparksblog.com/dlr/gordon-ramsay-at-the-carnaby-coming-to-downtown-disney/ The new “Reclaimed and Reforged” storyline, which was introduced at Savi's Workshop for May the 4th in Star Wars Galaxys Edge has returned. The return also comes at a higher price for the lightsaber building experience. It will now cost $249.99, up from $219.99. This story is available for a limited time, joining the other four themes of Peace and Justice, Power and Control, Elemental Nature, and Protection and Defense. – https://www.laughingplace.com/disney-parks/reclaimed-and-reforged-returns-to-disneyland/ The first signs of progress have appeared for the eastern gateway project, which will include parking, security, transit center, and eventually, a bridge over Harbor Boulevard. A new permit has been filed to install a 15-foot-long by 8-foot-high chain link fence, as well as a 128-foot-long and 8-foot-high wooden fence in the area. – https://www.disneyfoodblog.com/2025/10/10/disney-files-permit-for-huge-new-theme-park-expansion/ A new scavenger hunt is coming to Downtown Disney this holiday season. Chip and Dale's Ornament Trail will feature special Disney character-themed ornaments hanging from trees throughout Downtown Disney. Guests pick up a map and stickers for $11.99 at select merchandise locations, and then search for the ornaments. Once an ornament is spotted, place the corresponding sticker on the map. Once all the ornaments have been found, return your map to a redemption location for a holiday keepsake. This will run from November 14th to January 7th. – https://www.micechat.com/425063-disneyland-news-prices-up-hours-down-rapunzel-rises-ramsay-revealed/ SnackChat: Salt and Straw – https://disneyland.disney.go.com/dining/downtown-disney-district/salt-and-straw/menus/snack/ Discussion Topic: Epic Universe with James and Tage Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What makes St. Pete–Clearwater one of the world's most resilient and desirable destinations? In this episode of “Money” Market, host Owen LaFave sits down with Brian Lowack, President & CEO of Visit St. Pete–Clearwater, to discuss how the region is attracting visitors from across the globe. They cover everything from international travel trends and new direct flights to Latin America, to rebounding from hurricanes with a “Still Shining” campaign that united the community and drove tourism. Brian also shares insights on the Bay Area's evolving food scene, Michelin recognition, and yes—even the best grouper sandwiches on the coast. WATCH NEXT: PRESCRIPTION FOR THE FUTURE: AI AND CARE THAT CLICKS WITH FLORIDA BLUE MARKET PRESIDENT https://open.spotify.com/episode/48hIXi9N2h6uX0TTuFphsW?si=rN_UlDheTPKgoLGOvqEM_w SUBSCRIBE: https://www.youtube.com/channel/UCz_7yNs7dOuyKApAkohqJIQ Follow The Money Market Podcast here: Spotify: https://open.spotify.com/show/6e7E0DaJZQkuw339G7nGI4?si=27d047641a1d4b17 Apple Podcasts: https://podcasts.apple.com/us/podcast/the-money-market-podcast/id1733948143 Instagram: https://www.instagram.com/moneymarketpodcast Facebook: https://www.facebook.com/moneymarketpodcast Website: https://moneymarketpodcast.com The Bank of Tampa | Member FDIC

Jesse Burgess is behind Topjaw, the wildly popular, restaurant-centric social media account covering the food scene in London and beyond. Jesse is also the host of a cool new series on Apple TV+ called Knife Edge: Chasing Michelin Stars, which is streaming now. The show follows several restaurants, including Coqodaq, Nōksu, and the Musket Room (in New York) and Feld and Esmé (in Chicago), as they sweat it out during Michelin Guide season. Jesse reveals how he views these star-worthy restaurants and what it's like being at the center of food influencing.    Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a text✅ Subscribe now for more episodes MPF Discussion with Inder  Michelin Stars to Neuroplasticity: Inder Virdi's Radical Career Pivot   From Michelin Stars to ME/CFS: What happens when a career in the high-pressure world of fine dining (alongside chefs like Heston Blumenthal) is suddenly interrupted by chronic fatigue syndrome? [Inder Virdi] shares his harrowing six-year journey from being bedridden to becoming a Nutritional Therapist and a student of neuroscience. We talk about the invisible nature of chronic illness, the power of retraining the brain, and why being a "generalist" might be your greatest superpower. About InderInder started his career in the fast-paced world of fine dining, working alongside top chefs like Heston Blumenthal and Brett Graham at The Ledbury. In his early twenties, life took an unexpected turn when he developed chronic fatigue syndrome. The next six years were spent on a challenging journey to reclaim his health supporting his body and addressing underlying trauma. This experience completely reshaped his path and led him to retrain as a nutritional therapist, eventually going on to study neuroscience at King's College London. Today, Inder runs a busy clinic where he's dedicated to helping people with chronic illness and trauma and was a part of the research team at the Gupta Program, a neuroplasticity program designed for chronic conditions.  

Status isn't fixed; it's transferred and "bestowed," shaping who gets resources, attention, and opportunity. So argues author Toby Stuart of UC Berkeley in his book, Anointed. He and EconTalk's Russ Roberts explore why hierarchies persist--reducing conflict, allocating scarce resources, and curating our overwhelming choices--and how endorsements, blurbs, and brands quietly steer our judgments, from bookstores to wine shops and art galleries. At the end, Stuart reflects on imposter syndrome and how thinking deeply about the anointed changed how he sees success.

Dominique Crenn is the first woman in the United States to earn three Michelin stars. Raised in France and later moving to the U.S. to pursue her culinary ambitions, Dominique built a career defined by creativity, persistence, and leadership in an industry long dominated by men.  We'll cover her early influences, her rise in the restaurant world, and the challenges she faced along the way—including her public battle with breast cancer. We'll also highlight her commitment to sustainability and her role as an advocate for diversity and equity in the culinary field. You'll even get a little education on how the Michelin stars work and other esteemed awards in the culinary world.  Follow us on IG: @homance_chronicles Connect with us: linktr.ee/homance Send us a Hoe of History request: homancepodcast@gmail.com

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.

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair the Davidoff Chef's Edition 2025 with Pascal Jolivet Sancerre 2023. The guys discuss the faults in lavish packaging, they revisit why they smoke the entire cigar each week and Senator tells us about his trip to Dominican Republic. PLUS: Where to Smoke in NYC When Visiting, Michelin Stars, White Wine's Shelf Life & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

In today's episode, we chat with Byron Gomez, executive chef of Denver's Michelin-starred BRUTØ and the first Costa Rican chef to earn this prestigious recognition.Byron opens up about the brutal truth behind his rise from fast food to fine dining, detailing how 23 years of unwavering commitment transformed early struggles into extraordinary success. He discusses climbing through legendary kitchens like Eleven Madison Park and Daniel Boulud's restaurants, and how his immigrant experience as a DACA recipient fueled his determination to break barriers.Join us as Byron explains how he's revolutionizing fine dining through "brutalism" - cooking everything over open fire and achieving zero waste at his 18-seat chef's counter. From his philosophy of "each one, teach one" to his commitment to sustainability, discover how Byron's story proves that relentless dedication and staying true to your roots can lead to groundbreaking success in the culinary world.

Bonus points if you know what the title is referencing!Today's episode is a casual yap session about my angsty feels lately about adapting new mindsets and approaches to harsh changes in life followed by our main topic: food and food influencing. I give you my unfiltered stream of conscious thoughts about the pros and cons of food influencers reviewing hot spots or local hole-in-the-walls in NYC and discuss the sentimental feelings I have for food. Lastly, I share a few top-of-mind accounts I follow and some tips on how to elevate your palate around town. 

CultureMap contributor Brianna McClane is back on What's Eric Eating. Eric and Brianna discuss some of the latest news from the Houston restaurant and bar scene including Candente claiming the space formerly occupied by Mandito's for it's 2nd location, Tacos A Go Go's 2 new locations opening with cocktails by Bobby Heugel, and the fall restaurant openings they're most looking forward to. In the Restaurants of the Week portion Local Public Eatery is featured. Plus, Eric and Brianna do a quick comparison of Musaafer and Le Jardinier, 2 of Houston's 5 fine dining restaurants that hold One Michelin Star.    Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston's Only Michelin-Recognized Tex-Mex Joint Fires Up New Bellaire Store Houston Taqueria's 2 New Locations will Serve Cocktails by Anvil Owner 20 New Restaurants and Bars Opening in Houston this Fall and Beyond Houston's Rising Star Chefs Shine in National Magazine's 2025 Awards Pioneering Houston Mexican Restaurant Extends Closing Until Next Year

Tune into the fourth installment of AJC's latest limited podcast series, Architects of Peace. Go behind the scenes of the decades-long diplomacy and quiet negotiations that made the Abraham Accords possible, bringing Israel, the United Arab Emirates, Bahrain, and later Morocco, together in historic peace agreements.  From cockpits to kitchens to concert halls, the Abraham Accords are inspiring unexpected partnerships. In the fourth episode of AJC's limited series, four “partners of peace” share how these historic agreements are reshaping their lives and work. Hear from El Mehdi Boudra of the Mimouna Association on building people-to-people ties; producer Gili Masami on creating a groundbreaking Israeli–Emirati song; pilot Karim Taissir on flying between Casablanca and Tel Aviv while leading Symphionette, a Moroccan orchestra celebrating Andalusian music; and chef Gal Ben Moshe, the first Israeli chef to ever cook in Dubai on his dream of opening a restaurant in the UAE. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC.  Episode lineup: El Mehdi Boudra (4:00) Gili Masami (11:10) Karim Taissir (16:14) Gal Ben Moshe (21:59) Read the transcript: https://www.ajc.org/news/podcast/partners-of-peace-architects-of-peace-episode-4 Resources: AJC.org/ArchitectsofPeace - Tune in weekly for new episodes. The Abraham Accords, Explained AJC.org/CNME - Find more on AJC's Center for a New Middle East Listen – AJC Podcasts: The Forgotten Exodus  People of the Pod Follow Architects of Peace on your favorite podcast app, and learn more at AJC.org/ArchitectsofPeace You can reach us at: podcasts@ajc.org If you've appreciated this episode, please be sure to tell your friends, and rate and review us on Apple Podcasts or Spotify. Transcript: El Mehdi Boudra: All the stereotypes started like getting out and people want to meet with the other. They wanted to discover the beauty of the diversity of Israel. And this is unique in the region, where you have Arabs Muslims, Arab Christians, Druze, Beta Yisrael, Ashkenazi, Sephardic Jews, Jews from India, from all over the world. This beauty of diversity in Israel is very unique for our region. Manya Brachear Pashman: In September 2020, the world saw what had been years – decades – in the making: landmark peace agreements dubbed the Abraham Accords – normalizing relations between Israel and two Arabian Gulf states, the United Arab Emirates and the Kingdom of Bahrain. Later, in December, they were joined by the Kingdom of Morocco.  Five years later, AJC is pulling back the curtain to meet key individuals who built the trust that led to these breakthroughs and turning the spotlight on some of the results. Introducing: the Architects of Peace. ILTV correspondent: Well, hello, shalom, salaam. For the first time since the historic normalization deal between Israel and the UAE, an Israeli and an Emirati have teamed up to make music. [Ahlan Bik plays] The signs have been everywhere. On stages in Jerusalem and in recording studios in Abu Dhabi. [Camera sounds]. On a catwalk in Tel Aviv during Fashion Week and on the covers of Israeli and Arab magazines. [Kitchen sounds]. In the kitchens of gourmet restaurants where Israeli and Emirati chefs exchanged recipes. Just days after the announcement of the Abraham Accords, Emirati ruler Sheikh Khalifa bin Zayed Al Nahyan formally ended the UAE's nearly 50-year boycott of Israel. Though commerce and cooperation had taken place between the countries under the radar for years, the boycott's official end transformed the fields of water, renewable energy, health, cybersecurity, and tourism.  In 2023, Israel and the UAE signed a Comprehensive Economic Partnership Agreement (CEPA) to advance economic cooperation, and by 2024, commerce between the UAE and Israel grew to $3.2 billion. Trade between Bahrain and Israel surged 740% in one year. As one of the world's most water-stressed countries, Bahrain's Electrical and Water Authority signed an agreement to acquire water desalination technology from Israel's national water company [Mekorot].  Signs of collaboration between Israeli and Arab artists also began to emerge. It was as if a creative energy had been unlocked and a longing to collaborate finally had the freedom to fly. [Airplane take off sounds]. And by the way, people had the freedom to fly too, as commercial airlines sent jets back and forth between Tel Aviv, Casablanca, Abu Dhabi, and Manama.  A gigantic step forward for countries that once did not allow long distance calls to Israel, let alone vacations to the Jewish state. At long last, Israelis, Moroccans, Emiratis, and Bahrainis could finally satisfy their curiosity about one another. This episode features excerpts from four conversations. Not with diplomats or high-level senior officials, but ordinary citizens from the region who have seized opportunities made possible by the Abraham Accords to pursue unprecedented partnerships. For El Medhi Boudra, the Abraham Accords were a dream come true.  As a Muslim college student in 2007 at Al Akhawayn University in Ifrane, Morocco, he founded a group dedicated to preserving and teaching the Jewish heritage of his North African home. El Mehdi knew fostering conversations and friendships would be the only way to counter stereotypes and foster a genuine appreciation for all of Morocco's history, including its once-thriving Jewish community of more than 100,000. Five years later, El Mehdi's efforts flourished into a nonprofit called Mimouna, the name of a Moroccan tradition that falls on the day after Passover, when Jewish and Muslim families gather at each other's homes to enjoy cakes and sweets and celebrate the end of the Passover prohibitions. Together.   El Mehdi Boudra: Our work started in the campus to fill this gap between the old generation who talk with nostalgia about Moroccan Jews, and the young generation who don't know nothing about Moroccan Judaism. Then, in the beginning, we focused only on the preservation and educating and the promotion of Jewish heritage within campuses in Morocco. In 2011, we decided to organize the first conference on the Holocaust in the Arab world. Manya Brachear Pashman: So did the Abraham Accords make any difference in the work you were already doing? I mean, I know Mimouna was already a longtime partner with AJC.  El Mehdi Boudra: With Abraham Accords, we thought bigger. We brought young professionals from Morocco and Israel to work together in certain sectors on challenges that our regions are overcoming. Like environment, climate change, water scarcity and innovation, and bring the best minds that we have in Morocco and in Israel to work together. But we included also other participants from Emirates and Bahrain. This was the first one that we started with.  The second was with AJC. We invited also young professionals from United States and France, which was an opportunity to work globally. Because today, we cannot work alone. We need to borrow power from each other. If we have the same vision and the same values, we need to work together.  In Morocco, we say: one hand don't clap. We need both hands. And this is the strategy that we have been doing with AJC, to bring all the partners to make sure that we can succeed in this mission.  We had another people-to-people initiative. This one is with university students. It's called Youth for MENA. It's with an Israeli organization called Noar. And we try to take advantage of the Abraham Accords to make our work visible, impactful, to make the circle much bigger. Israel is a country that is part of this region. And we can have, Israel can offer good things to our region. It can fight against the challenges that we have in our region. And an Israeli is like an Iraqi. We can work all together and try to build a better future for our region at the end of the day. Manya Brachear Pashman: El Mehdi, when you started this initiative did you encounter pushback from other Moroccans? I mean, I understand the Accords lifted some of the restrictions and opened doors, but did it do anything to change attitudes? Or are there detractors still, to the same degree? El Mehdi Boudra: Before the Abraham Accords, it was more challenging to preserve Moroccan Jewish heritage in Morocco. It was easier. To educate about Holocaust. It was also OK. But to do activities with civil society in Israel, it was very challenging. Because, first of all, there is no embassies or offices between Morocco. Then to travel, there is no direct flights.  There is the stereotypes that people have about you going to Israel. With Abraham Accords, we could do that very freely. Everyone was going to Israel, and more than that, there was becoming like a tendency to go to Israel.  Moroccans, they started wanting to spend their vacation in Tel Aviv. They were asking us as an organization. We told them, we are not a tour guide, but we can help you. They wanted to travel to discover the country.  All the stereotypes started like getting out and people want to meet with other. They wanted to discover the beauty of the diversity of Israel. And this is unique in the region where you have  Arab Muslims, Arab Christians, Druze, Beta Israel, Ashkenazi, Sephardic Jews, Jews from India, from all over the world. This beauty of diversity in Israel is very unique for our region.  And it's not granted in this modern time, as you can see in the region. You can see what happened in Iraq, what's happening in Syria, for minorities. Then you know, this gave us hope, and we need this hope in these dark times. Manya Brachear Pashman: Hm, what do you mean? How does Israel's diversity provide hope for the rest of the Middle East North Africa (MENA) region?  El Mehdi Boudra: Since the MENA region lost its diversity, we lost a lot. It's not the Christians or the Yazidis or the Jews who left the MENA region who are in bad shape. It's the people of the MENA region who are in bad shape because those people, they immigrated to U.S., to Sweden, they have better lives. But who lost is those countries.  Then us as the majority Muslims in the region, we should reach out to those minorities. We should work closely today with all countries, including Israel, to build a better future for our region. There is no choice. And we should do it very soon, because nothing is granted in life.  And we should take this opportunity of the Abraham Accords as a real opportunity for everyone. It's not an opportunity for Israel or the people who want to have relation with Israel. It's an opportunity for everyone, from Yemen to Morocco. Manya Brachear Pashman: Morocco has had diplomatic relations with Israel in the past, right? Did you worry or do you still worry that the Abraham Accords will fall apart as a result of the Israel Hamas War? El Mehdi Boudra: Yes, yes, to tell you the truth, yes. After the 7th of October and things were going worse and worse. We said, the war will finish and it didn't finish. And I thought that probably with the tensions, the protest, will cut again the relations. But Morocco didn't cut those relations. Morocco strengthened those relations with Israel, and also spoke about the Palestinians' cause in the same time.  Which I'm really proud of my government's decisions to not cut those relations, and we hope to strengthen those relations, because now they are not going in a fast dynamic. We want to go back to the first time when things were going very fastly. When United States signed with the Emirates and Bahrain in September 2020, I was hoping that Morocco will be the first, because Morocco had strong relations with Israel. We had direct relations in the 90s and we cut those relations after the Second Intifada in 2000.  We lost those 21 years. But it's not [too] late now. We are working. The 7th of October happened. Morocco is still having relations with Israel. We are still having the Moroccan government and the Israeli government having strong relations together.  Of course, initiatives to people-to-people are less active because of the war. But you know, the war will finish very soon, we hope, and the hostages will go back to their homes, Inshallah, and we will get back to our lives. And this is the time for us as civil society to do stronger work and to make sure that we didn't lose those two years. [Ahlan Bik plays] Manya Brachear Pashman: Just weeks after the White House signing ceremony on September 15, 2020, Israeli music producer Gili Masami posted a music video on YouTube. The video featured a duet between a former winner of Israel's version of The Voice, Elkana Marziano, and Emirati singer Walid Aljasim.  The song's title? Ahlan Bik, an Arabic greeting translated as “Hello, Friend.” In under three weeks, the video had garnered more than 1.1 million views. Gili Masami: When I saw Bibi Netanyahu and Trump sign this contract, the Abraham Accords, I said, ‘Wow!' Because always my dream was to fly to Dubai. And when I saw this, I said, ‘Oh, this is the time to make some project that I already know how to do.' So I thought to make the first historic collaboration between an Israeli singer and an Emirati singer.  We find this production company, and they say, OK. We did this historic collaboration. And the first thing it was that I invite the Emirati people to Israel. They came here. I take them to visit Jerusalem, Tel Aviv, and then I get a call to meet in Gitix Technology Week in the World Trade Center in Dubai. Manya Brachear Pashman: Gitix. That's the Gulf Information Technology Exhibition, one of the world's largest annual tech summits, which met in Dubai that year and invited an Israeli delegation for the first time. Gili Masami: They tell me. ‘Listen, your song, it was big in 200 countries, cover worldwide. We want you to make this show.' I said, OK. We came to Dubai, and then we understand that the production company is the family of Mohammed bin Zayed al Nayhan, the president of UAE. And now we understand why they agree.  The brother of Muhammad bin Zayed Al Nahyan, Sheik Issa Ben Zahid Al Nahyan, he had this production company. This singer, it's his singer. And we say, ‘Wow, we get to this so high level, with the government of Dubai.' And then all the doors opened in Dubai.  And then it was the Corona. 200 countries around the world cover this story but we can't do shows because this Corona issue, but we still did it first. Manya Brachear Pashman: The song Ahlan Bik translates to “Hello, Friend.” It was written by Israeli songwriter Doron Medalie. Can you tell our listeners what it's about? Gili Masami: The song Ahlan Bik, it's this song speak about Ibrihim. Because if we go to the Bible, they are cousins. They are cousins. And you know, because of that, we call this Abraham Accords, because of Avraham. And they are sons of Ishmael. Yishmael. And we are sons of Jacob.  So because of that, we are from back in the days. And this is the real cousins. Saudi Arabia, UAE, Morocco. They are the real ones. And this song speak about this connection. Manya Brachear Pashman: After Morocco joined the Abraham Accords, you also put together a collaboration between Elkana and Moroccan singer Sanaa Mohamed. But your connection to UAE continued. You actually moved to Dubai for a year and opened a production company there. I know you're back in Israel now, but have you kept in touch with people there?   Gili Masami: I have a lot of friends in UAE. A lot of friends. I have a production company in UAE too. But every time we have these problems with this war, so we can do nothing. I was taking a lot of groups to Dubai, making tours, parties, shows, and all this stuff, because this war. So we're still friends.  Manya Brachear Pashman: Given this war, do you ever go back and listen to the song Ahlan Bik for inspiration, for hope?  Gili Masami: I don't look about the thinking that way. These things. I know what I did, and this is enough for me. I did history. This is enough for me. I did [a] good thing. This is enough for me. I did the first collaboration, and this is enough for me. Manya Brachear Pashman: Moroccan pilot and music aficionado Karim Taissir also knows the power of music. In 2016, he reached out to Tom Cohen, the founder and conductor of the Jerusalem Orchestra East & West and invited him to Morocco to conduct Symphonyat, an orchestra of 40 musicians from around the world playing Jewish and Arab music from Morocco's past that often has been neglected.  Karim Taissir: In 2015 I contacted Tom via Facebook because of a story happening in Vietnam. I was in a bar. And this bar, the owner, tried to connect with people. And the concept was a YouTube session connected on the speaker of the bar, and they asked people to put some music on from their countries. So when he asked me, I put something played by Tom [Cohen], it was Moroccan music played by the orchestra of Tom. And people said, ‘Wow.'  And I felt the impact of the music, in terms of even, like the ambassador role. So that gave me the idea. Back in Morocco, I contacted him. I told him, ‘Listen, you are doing great music, especially when it comes to Moroccan music, but I want to do it in Morocco. So are you ready to collaborate? And you should tell me, what do you need to create an orchestra that do this, this excellency of music?'  And I don't know why he replied to my message, because, usually he got lots of message from people all over the world, but it was like that. So from that time, I start to look of musician, of all conditions, asked by Tom, and in 2016 in April, we did one week of rehearsals. This was a residence of musician in Casablanca by Royal Foundation Hiba. And this is how it starts. And from that time, we tried every year to organize concerts. Sometimes we succeed, and sometimes not. Manya Brachear Pashman: I asked this of El Mehdi too, since you were already doing this kind of bridge building Karim, did the Abraham Accords change anything for you? Karim Taissir: In ‘22 we did the great collaboration. It was a fusion between the two orchestras, under the conductor Tom Cohen in Timna desert [National Park], with the presence of many famous people, politician, and was around like more than 4,000 people, and the President Herzog himself was was there, and we had a little chat for that.  And even the program, it was about peace, since there was Moroccan music, Israeli music, Egyptian music, Greek music, Turkish music. And this was very nice, 18 musicians on the stage. Manya Brachear Pashman: Oh, wow. 18 musicians. You know, the number 18, of course, is very significant, meaningful for the Jewish tradition.  So, this was a combination of Israeli musicians, Moroccan musicians, playing music from across the region. Turkey, Greece, Egypt, Israel. What did that mean for you? In other words, what was the symbolism of that collaboration and of that choice of music? Karim Taissir: Listen, to be honest, it wasn't a surprise for me, the success of collaboration, since there was excellent artists from Israel and from Morocco. But more than that, the fact that Moroccan Muslims and other people with Israeli musicians, they work together every concert, rehearsals.  They became friends, and maybe it was the first time for some musicians, especially in Morocco. I'm not talking only about peace, happiness, between people. It's very easy in our case, because it's people to people. Manya Brachear Pashman: How have those friendships held up under the strain of the Israel-Hamas War? Karim Taissir: Since 7th October, me, for example, I'm still in touch with all musicians from Israel, not only musicians, all my friends from Israel to support. To support them, to ask if they are OK. And they appreciate, I guess, because I guess some of them feel even before they have friends from all over the world. But suddenly it's not the case for us, it's more than friendships, and if I don't care about them, which means it's not true friendships. And especially Tom. Tom is more than more than a brother. And we are looking forward very soon to perform in Israel, in Morocco, very soon. Manya Brachear Pashman: So I should clarify for listeners that Symphonyat is not your full-time job. Professionally you are a pilot for Royal Air Maroc. And a week after that concert in Timna National Park in March 2022, Royal Air Maroc launched direct flights between Casablanca and Tel Aviv. Those flights have been suspended during the war, but did you get to fly that route? Karim Taissir: They call me the Israeli guy since I like very much to be there. Because I was kind of ambassador since I was there before, I'm trying always to explain people, when you will be there, you will discover other things. Before 7th of October, I did many, many, many flights as captain, and now we're waiting, not only me, all my colleagues.  Because really, really–me, I've been in Israel since 2016–but all my colleagues, the first time, it was during those flights. And all of them had a really nice time. Not only by the beauty of the Tel Aviv city, but also they discover Israeli people. So we had really, really, very nice memories from that period, and hoping that very soon we will launch flight. Manya Brachear Pashman: Chef Gal Ben Moshe, the first Israeli chef to earn a Michelin Star for his restaurant in Berlin, remembers the day he got the call to speak at Gulfood 2021, a world food festival in Abu Dhabi. That call led to another call, then another, and then another.  Before he knew it, Chef Gal's three-day trip to the United Arab Emirates had blossomed into a 10-day series: of master classes, panel discussions, catered dinners, and an opportunity to open a restaurant in Dubai. Gal Ben Moshe: Like I said, it wasn't just one dinner, it wasn't just a visit. It's basically from February ‘21 to October ‘23 I think I've been more than six, eight times, in the Emirates. Like almost regularly cooking dinners, doing events, doing conferences. And I cooked in the Dubai Expo when it was there. I did the opening event of the Dubai Expo. And a lot of the things that I did there, again, I love the place. I love the people. I got connected to a lot of people that I really, truly miss. Manya Brachear Pashman: When we first connected, you told me that the Abraham Accords was one of your favorite topics. Why? Gal Ben Moshe: I always felt kind of like, connected to it, because I was the first Israeli chef to ever cook in Dubai. And one of the most influential times of my life, basically going there and being there throughout basically everything from the Abraham Accords up to October 7. To a degree that I was supposed to open a restaurant there on the first of November 2023 which, as you probably know, did not happen in the end.  And I love this place. And I love the idea of the Abraham Accords, and I've had a lot of beautiful moments there, and I've met a lot of amazing people there. And, in a way, talking about it is kind of me missing my friends less. Manya Brachear Pashman: So you were originally invited to speak at Gulfood. What topics did you cover and what was the reception like? Gal Ben Moshe: The journalist that interviewed me, he was a great guy, asked me, ‘OK, so, like, where do you want to cook next?' And I said, ‘If you would ask me six months ago, I would say that I would love to cook in Dubai, but it's not possible.' So having this happened, like, anything can happen, right? Like, if you would tell me in June 2020 that I would be cooking in Dubai in February 2021, I'm not sure I was going to believe you. It was very secretive, very fast, very surprising. And I said, ‘Yeah, you know, I would love to cook in Damascus and Beirut, because it's two places that are basically very influential in the culture of what is the Pan-Arabic kitchen of the Levant. So a lot of the food influence, major culinary influence, comes from basically Aleppo, Damascus and Beirut. Basically, this area is the strongest influence on food. A lot of Jordanians are probably going to be insulted by me saying this, but this is very this is like culinary Mecca, in my opinion.'  And I said it, and somebody from the audience shouted: ‘I'm from Beirut! You can stay at my place!' And I was like, it's just amazing. And the funny thing is, and I always talk about it is, you know, I talk about my vegetable suppliers in Berlin and everything in the Syrian chefs and Palestinian chefs and Lebanese chefs that I met in the Emirates that became friends of mine. And I really have this thing as like, I'm gonna say it is that we have so much in common. It's crazy how much we have in common.  You know, we have this war for the past two years with basically everyone around us. But I think that when we take this thing out of context, out of the politics, out of the region, out of this border dispute or religious dispute, or whatever it is, and we meet each other in different country. We have so much in common, and sometimes, I dare say, more than we have in common with ourselves as an Israeli society. And it's crazy how easy it is for me to strike a conversation and get friendly with the Lebanese or with a Palestinian or with the Syrian if I meet them in Berlin or in Dubai or in New York or in London. Manya Brachear Pashman: I should clarify, you run restaurants in Tel Aviv, but the restaurant that earned a Michelin star in 2020 and held on to it for four years, was Prism in Berlin. Tel Aviv was going to be added to the Michelin Guide in December 2023, but that was put on hold after the start of the Israel-Hamas War. Did your time in the Emirates inspire recipes that perhaps landed on your menu at Prism? Gal Ben Moshe: I was approached by a local journalist that wrote cookbooks and he did a special edition cookbook for 50 years for the Emirates. And he wanted me to contribute a recipe. And I did a dish that ended up being a Prism signature dish for a while, of Camel tartar with caviar, quail yolk, grilled onion, and it was served in this buckwheat tortelet. And at the time, it's a concept dish. So basically, the story is this whole story of Dubai. So you have the camel and the caviar, so between the desert and the sea. And then you have the camel, which basically is the nomadic background of Dubai, with the Bedouin culture and everything, and the caviar, which is this luxurious, futuristic–what Dubai is today. And it was really a dish about the Emirates. And I was invited to cook it afterwards in a state dinner, like with very high-end hotel with very high-end guests.  And basically the chef of the hotel, who's a great guy, is like, sending, writing me an email, like, I'm not going to serve camel. I'm not going to serve camel in this meal. And I was like, but it's the whole story. It's the whole thing. He's like, but what's wrong with Wagyu beef? It's like, we're in Dubai. Wagyu beef is very Dubai. And I was like, not in the way that the camel is in that story. Listen, for a chef working there, it's a playground, it's heaven. People there are super curious about food. They're open-minded. And there's great food there. There's a great food scene there, great chefs working there. I think some of the best restaurants in the world are right now there, and it was amazing. Manya Brachear Pashman: There have been other Israeli chefs who opened their restaurants in Dubai before October 7. I know Chef Eyal Shani opened with North Miznon in a Hilton hotel in Dubai. You recently closed Prism, which really was a mom and pop place in Berlin, and you've now opened a hotel restaurant in Prague. Would you still consider opening a kitchen in Dubai? Gal Ben Moshe: I have not given up on the Emirates in any way. Like I've said, I love it there. I love the people there. I love the atmosphere there. I love the idea of being there. I would say that there is complexities, and I understand much better now, in hindsight of these two years. Of why, basically, October 7 meant that much. I live in Berlin for 13 years, and I work with my vegetable suppliers for the past, I would say nine or eight years. They're Palestinians and Syrians and Lebanese and everything.  And even though October 7 happened and everything that's happened afterwards, we're still very close, and I would still define our relationship as very friendly and very positive. The one thing is that, I don't know, but I think it's because we know each other from before. And I don't know if they would have taken the business of an Israeli chef after October 7. So having known me and that I'm not a symbol for them, but I am an individual.  For them it is easier because we're friends, like we worked together, let's say for five years before October 7. It's not going to change our relationship just because October 7 happened. But I think what I do understand is that sometimes our place in the world is different when it comes to becoming symbols. And there are people who don't know me and don't know who I am or what my opinions are, how I view the world, and then I become just a symbol of being an Israeli chef. And then it's you are this, and nothing you can say at that moment changes it.  So I don't think that me opening a restaurant in Dubai before October 7 was a problem. I do understand that an Israeli chef opening a restaurant in Dubai after October 7 was not necessarily a good thing. I can understand how it's perceived as, in the symbolism kind of way, not a good thing. So I think basically, when this war is over, I think that the friendship is there. I think the connection is there. I think the mutual respect and admiration is there. And I think that there is no reason that it can't grow even further. Manya Brachear Pashman: In our next episode, expected to air after the High Holidays, we discuss how the Abraham Accords have held during one of Israel's most challenging times and posit which Arab countries might be next to join the historic pact.  Atara Lakritz is our producer. T.K. Broderick is our sound engineer. Special thanks to Jason Isaacson, Sean Savage, and the entire AJC team for making this series possible.  You can subscribe to Architects of Peace on Apple Podcasts, Spotify, or wherever you listen to podcasts, and you can learn more at AJC.org/ArchitectsofPeace. The views and opinions of our guests don't necessarily reflect the positions of AJC. You can reach us at podcasts@ajc.org. If you've enjoyed this episode, please be sure to spread the word, and hop onto Apple Podcasts or Spotify to rate us and write a review to help more listeners find us. Music Credits: Middle East : ID: 279780040; Composer: Eric Sutherland אלקנה מרציאנו & Waleed Aljasim - אהלן ביכ | Elkana Marziano AHALAN bik أهلاً بيك Moroccan Suite: Item ID: 125557642; Composer: umberto sangiovanni Medley Ana Glibi Biddi Kwitou / Ma Nebra - Symphonyat with Sanaa Marahati - Casablanca - 2022 Middle East: Item ID: 297982529; Composer: Aditya Mystical Middle East: ID: 212471911; Composer: Vicher  

Austin's barbecue scene just hit another level. In this candid sit-down, Evan LeRoy—co-owner and pitmaster of LeRoy & Lewis Barbecue—breaks down what it took to be named #2 on the Texas Monthly Top 50 and to earn a Michelin Star. We get into menu philosophy, whole-animal cooking, sourcing, staff culture, the food truck beginnings, and why creativity + consistency is the secret sauce. See all things LeRoy & Lewis Barbecue here: IG: https://www.instagram.com/leroyandlewis Address: 5621 Emerald Forest Dr, Austin, TX 78745 Phone: (512) 945-9882 Hours: 11 am - 9 pm - Wednesday - Monday What we cover: The moment they learned about the Michelin Star (and what changed after) How LeRoy & Lewis built a cult following with “New School BBQ” Sourcing, specials, and whole-animal butchery done the right way Austin's BBQ ecosystem: collaboration, competition, community What's next for LeRoy & Lewis

There are five Colorado restaurants that have earned their first Michelin Star rating! Have you ever been or heard of any of these restaurants??

Colorado's Michelin Era enters year three on Monday, with another fancy party for the local restaurant industry and some prestigious awards at stake. So who will the French tire company recognize this year? And will the big awards help buoy restaurant industry struggling with rising costs and increasingly discerning diners? Westword food editor Molly Martin is back with host Bree Davies and producer Paul Karolyi to dish on the cream of Denver's restaurant crop, with rumors, gossip, predictions, and speculation about the upcoming Michelin Guide to Colorado, 2025 edition. Paul mentioned this great New York Times article about Michelin's arrival in Colorado from 2023. For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm What do you think about the Michelin Guide? Do you think they are recognizing the right spots? Who do you think deserves a star this year? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 Learn more about the sponsors of this September 11th episode: Huel - Use code DENVER for 15% off Children's Hospital Colorado Rocky Mountain PBS- The Drop Wise Window Nation Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Of all the inspiring chefs to show a heartfelt appreciation for the work of the gardener, Raymond Blanc OBE might be the greatest advocate. The world-renowned restaurateur lauds the ‘magic of the garden and the miracles of the kitchen' throughout his work. We're fortunate to dive into his illustrious past, and how it guides some of the most tantalising dishes from his latest kitchen garden cookbook, as he joins us on ‘grow, cook, eat, arrange' this week.In this episode, discover:Raymond's top tips for preparing the freshest, most delicious salads and vegetables straight from your gardenHow to choose and grow the best varieties of tomatoes, courgettes, and herbs for year-round flavourHeartwarming stories of family food traditions, the magic of seasonality, and the deep connection between garden and kitchenOrder Raymond's book, ‘Simply Raymond Kitchen Garden':https://www.amazon.co.uk/Simply-Raymond-Kitchen-Garden-Seasonal/dp/1472293827#:~:text=Simply%20Raymond%20Kitchen%20Garden%20is,Le%20Manoir%20aux%20Quat'Saisons.&text=wondrous%20connection%20between%20them.,this%20book%20mirrors%20that%20connection.Products mentioned:Aubergine 'Moneymaker No. 2' F1https://www.sarahraven.com/products/aubergine-money-maker-no-2Carrot 'Nantes 5'https://www.sarahraven.com/products/carrot-nantes-5Tomato 'Tigerella'https://www.sarahraven.com/products/tomato-tigarellaTomato 'Noire de Crimée'https://www.sarahraven.com/products/tomato-noire-de-crimeeCarrot 'Oxheart'https://www.sarahraven.com/products/carrot-oxheartFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Alison Clem is the Chef/Owner of La Barbecue in Austin, TX. Alison got her start in the restaurant industry at age 18 and never left. She began in FOH and quickly moved to BOH where she thrived. Ali has worked almost every position in a restaurant, from bartender to manager and more. She met her wife LaAnn Mueller in the early 2010s and they together took over a food trailer and turned it into La Barbecue in 2012. They got their first brick and mortar in 2017, where they operate today. They also just received a Michelin Star! Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Instagram: @la_barbecue Website: https://labarbecue.com Thanks for listening! Rate the podcast, subscribe, and share!