Podcasts about michelin stars

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. 

Timestamps00:00 – Tour of Andreas' self-built "culinary village" (bakery, guesthouse, fermentation lab).08:05 – The startup struggle: Bootstrapping with 4 people and sleeping in the restaurant.13:22 – Losing his co-founder/girlfriend: Why he almost quit (but didn't).19:06 – Monetization secrets: Licensing deals, Hublot/Audi partnerships, and why "brands need stories."22:35 – Future projects: Saunas, talent foundations, and why "the hardest part isn't starting—it's staying relevant."This episode was sponsored by Relai. Get started with Bitcoin by downloading the Relai app today, and profit from 10% less fees by entering code SWISSPRENEUR at checkout. Click the link in the bio to learn more!(Disclaimer: Relai services are exclusively recommended for Swiss and Italian residents.)About Andreas CaminadaAndreas Caminada, one of the world's most decorated chefs (3 Michelin stars, 19 Gault Millau points), reveals how he built a culinary empire in the Swiss Alps without investors—starting with just 4 employees and a relentless focus on passion over profit. In this intimate interview at his castle-turned-restaurant, he shares:Why he chose his remote hometown over global food capitals (Zurich, New York) and turned it into a destination.The brutal early days: Working 18-hour shifts, losing his co-founder (and girlfriend), and waiting 7 years to turn a profit.His "anti-scaling" philosophy: Why he capped seats at 30 guests to protect quality—and how he expanded creatively (magazines, licensing, brand partnerships).Lessons for founders: Resourcefulness (no fancy kitchen gear), consistency, and why "money was never the motivation."Don't forget to give us a follow on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Youtube ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠so you can always stay up to date with our latest initiatives. That way, there's no excuse for missing out on live shows, weekly giveaways or founders' dinners.The cover portrait was edited by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.smartportrait.io⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

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

Our guest today is none other than Atul Kochhar, the genius who redefined Indian cuisine in Britain and became the first Indian chef in the world to win a Michelin star.You'll hear Atul laugh about an American guest who demanded “the spiciest dish you can make”—only to then bring his own vial of mysterious black liquid so fiery it nearly sent Atul to Mars. You'll hear the story of him landing in London over 30 years ago, shocked at the state of “curry houses,” and how he helped transform the UK's perception of Indian food from late-night lager fodder to multi-course, white-tablecloth artistry.Atul also opens up about the education that made him: growing up in a Punjabi-Bihari household in Jamshedpur, where neighbours from every corner of India introduced him to a mosaic of regional flavours; moving as a teenager with a single iron trunk to Chennai, where he fell in love with idlis, dosas, and the tang of tamarind; and the brutal but life-changing discipline of the Oberoi Hotel kitchens, where he worked under Thai, Chinese, and French Michelin-starred chefs. These years gave him the precision, speed, and ingredient-driven ethos that he would later use to revolutionise Indian fine dining.And then there's the leap of faith that changed everything: being scouted to London, helping launch Tamarind, and winning that fateful Michelin star. Atul recalls the dizzying pride of the moment—how overnight he became a national hero in India, and how his father, a catering man who'd seen failure more than once, inspired him to push forward even when the business of running restaurants nearly broke him. From early struggles with sourcing the right onions in Britain to discovering the joys of cooking with venison, hare, and game birds, his stories are as textured as the dishes he plates.Of course, no Atul story is complete without the drama of restaurant life. He shares nightmare days where gas pipes flooded on a Saturday service, or worse—the devastating fire that shut down his flagship for six months. He remembers the pain of sitting helpless in insurance limbo, and the joy of loyal friends and partners who stepped in to keep his dream alive. There's humour too—like the “rudest customer” who managed to be offended even when given a bigger table on their anniversary, or his bemusement at Britain's national dish, chicken tikka masala, which he insists is delicious but—make no mistake—a British invention. Atul speaks candidly about adapting menus for a world where more diners are on weight-loss drugs, why smaller plates and non-alcoholic cocktails are the future, and how he sees the new wave of Indian chefs in India itself taking innovation to dazzling heights. There are also tender moments: memories of litti chokha eaten by hand and soaked in ghee, evenings when six Thai chefs “adopted” him as their little brother in Delhi, and the bittersweet guidance of Mrs Khanna, the royal-blooded matriarch who taught him the secrets of true Patiala cuisine.--------- Hosted on Acast. See acast.com/privacy for more information.

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

„Bez příkras, bez miss ČR, která by to uváděla a bez kejklířů. Jde mi o motivaci kuchařů, posouvání vpřed, o kuchařské živočišno. Baví mě pro Česko někoho objevit. Culinary Symposium Prague letos změní místo konání, navíc tři ze šesti kuchařů připraví ochutnávku pro každého návštěvníka“ říká Tomáš Kalina, zakladatel a organizátor akce Symposium Culinary Prague, která vozí do Prahy špičkové světové kuchaře.Líbí se Vám tento díl? Napište nám o tom!

Joel & Hannah took Wilde on his first proper holiday abroad this week! So how did it go and did he get on with the breadsticks? Email: Hello@NeverEverPod.comInstagram: @NeverEverPodTikTok: @nevereverpodThis episode contains explicit language and adult themes that may not be suitable for all listeners.Thanks for listening. Please subscribe and leave a five star review!

Curtis Duffy is among an elite group of chefs who have been awarded 3 Michelin stars and is now the subject of the Netflix documentary, For Grace. His family background is a world away from that lifestyle, with some harrowing stories from his recently published memoir, Fireproof, of growing up in rural Ohio.

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

Today we're heading to Ireland's wild and wonderful southwest, to a place where cascading waterfalls meet Kenmare Bay. At the heart of this magical corner of Kerry is Sheen Falls, Ireland's original five-star lodge and one of the world's first Two MICHELIN Key Hotels. Set on a private 300-acre estate, Sheen Falls blends elegance with the raw beauty of the Ring of Kerry. Imagine yourself slowing down and enjoying falconry on the lawns, exploring the wine cellar, fishing for salmon, or staying in a traditional thatched cottage. Joining me today is General Manager Brian Loughnane. We talk about the culture of County Kerry, the history that shapes the people here, the magic of Kenmare, and how Sheen Falls is redefining escapism in Ireland. I hope you enjoy this enchanting journey on today's episode of Luxury Travel Insider. Thank you to our sponsor for this episode, Luggage Forward. Looking to book a luxury hotel? Get special perks and support the podcast by booking here: https://www.virtuoso.com/advisor/sarahgroen/travel/luxury-hotels If you want our expert guidance and help planning a luxury trip with experiences you can't find online, tell us more here and we'll reach out: https://bellandblytravel.com/book-a-trip/ Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

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! 

Seafood maestro Nathan Outlaw joins The Go-To Food Podcast for a candid conversation that charts his rise from washing dishes alongside his chef father in Maidstone to becoming the only British chef with two Michelin-starred seafood restaurants. Along the way, he recalls formative stints with culinary icons Gary Rhodes, Éric Chavot and Rick Stein—where he learned the art of speed, precision, and never sending a sauce in batches.Nathan shares the behind-the-scenes tales that shaped his cooking: a wild TV adventure across Europe with Valentine Warner that inspired Fish Kitchen; the madness of breaking down 200kg tuna like a side of beef (“320 plates from one fish”); and why he actually loved cooking breakfast for guests at his Cornwall guesthouse. He opens up on the decision to step away from two Michelin stars after COVID, choosing freedom and flavour over formality, and explains why his menus now change daily depending on what the boats bring in.This is Nathan Outlaw as you've never heard him before: talking honestly about the challenges of luring diners to Cornwall in winter, the sheer joy of a perfectly made crab sandwich, and why most home cooks are terrified of fish. From his Cornish hit list of must-visit restaurants to his nostalgic go-to meal (toad in the hole followed by trifle—“the best kept secret breakfast”), it's a rollicking, generous episode with one of Britain's most influential seafood chefs.----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Welcome to Teeth & Titanium, Episode 58 – Craniums & Clavicles This episode features: Current Events-   The Team is back-   Oscar's new addition-   Wendall's zone coverage-   Oscar's TNT ICOMS critique-   Is a Michelin Star restaurant worth it? Fan mail-   Response to Dr. Engelstad's Episode Resident reminder            -  Preoperative evaluation Journal Club-   Keep the Change-   Value of Personal Engagement Versus Delegation in Surgical Practice-   Alveoloplasty: A Paradigm Shift to a More Efficient Surgical Technique Recommendations            - Wendall's classics            - Oscar's poetry            - How to break a clavicle while having fun Be sure to subscribe so you never miss an episode! Apple / Spotify / Google / Online links Thanks to the CAOMS/ICOMS for their continued support of this podcast. https://www.caoms.com.  If you would like to contact us, be a guest, or would like to submit a topic for Resident Reminder or Journal club, please email us at: teethandtitaniumOMFS@gmail.com Hosted by Dr. Wendall Mascarenhas & Dr. Oscar DalmaoProduced by Dr. Brad W. Ray Articles/Books cited in this episode: AAOMS Anesthesia Office Evaluation Manual; https://7157e75ac0509b6a8f5c-5b19c577d01b9ccfe75d2f9e4b17ab55.ssl.cf1.rackcdn.com/MHFRHKOX-PDF-2-487959-4451953868.pdf Dodson TB. Keep the Change. J Oral Maxillofac Surg. 2025 Aug;83(8):917-918. Kaban LB, Posnick JC. Value of Personal Engagement Versus Delegation in Surgical Practice. J Oral Maxillofac Surg. 2025 Aug;83(8):919-921. Buschman JA. Alveoloplasty: A Paradigm Shift to a More Efficient Surgical Technique. J Oral Maxillofac Surg. 2025 Aug;83(8):996-999. doi: 10.1016/j.joms.2025.04.016. Epub 2025 Apr 30.

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

Want the full episode + supporting PDFs? Join my podcast coaching program, The Elevate Insider. Get your first month free by clicking here. The Salon Owner Blueprint & My Salon Owner Community: https://www.opulentbeautypro.com/blueprint 1 On 1 Coaching: https://www.opulentbeautypro.com/coaching Hands-On & Virtual Extension Education: https://www.opulentbeautypro.com/extensions Social Media Support: https://www.opulentbeautypro.com/socialmedia Free Education: https://www.opulentbeautypro.com/free Socials: Business Instagram: https://www.instagram.com/opulentbeautypro/Personal Instagram: https://www.instagram.com/patricia_nowakowski_obs/#YouTube: https://www.youtube.com/@opulentbeautypro/featured To download today's PDF that will help you audit your client experience + get 40 ways to instantly elevate your salon, click here: https://www.opulentbeautypro.com/offers/W4ejVQCu/checkout This summer my husband and I booked a dinner reservation at Alinea, a Michelin Star restaurant in Chicago, and the experience was incredible. As I was reflecting on my experience, there was one thing that stood out. It wasn't that we had an amazing meal, it was that every single tiny detail was amazing! It made me think about our industry, and where salons are missing the mark. In this episode, I recount my time at Alinea and discuss ways we can create the same sort of experience at our salon.

With five Michelin stars, a James Beard Award, and two world-class restaurants under his belt, Chef Curtis Duffy's culinary genius is undeniable. I sit down with the acclaimed Chicago chef to talk about the heartbreaking, harrowing, and ultimately healing story behind the food. From surviving the murder-suicide of his parents at age 19 to building his dream restaurant Ever, Chef Duffy opens up about how grief, resilience, and relentless ambition shaped every dish—and every chapter of his life.The conversation dives into his new memoir Fireproof: Memoir of a Chef, a brutally honest look at a childhood shaped by abuse, abandonment, and redemption. Curtis shares how he found his calling in the kitchen, the mentors who helped save him, and the lessons he's still learning as a father, husband, and restaurateur. With deep emotion and surprising humor, this episode goes far beyond food—it's about breaking cycles, finding purpose, and refusing to let your past define you.Writing His Way Through the Pain: Curtis shares how his memoir Fireproof helped him process decades of trauma—and why writing was the most powerful form of therapy he's ever experienced. (2:31)Telling His Kids the Truth—Before the World Could: Curtis talks about sitting down with his children to share his story before they heard it from a stranger, and how his book became a legacy of honesty and healing. (6:04)The Complicated Love for the Parents Who Hurt Him: Despite a violent, abusive past, Curtis opens up about finding his way back to love and forgiveness for both his parents. (11:43)The Stepmom Who Became Everything: Curtis reflects on the strength of Jan, the 15-year-old girl who raised him as her own—and why he still calls her his real mother. (13:11)Why He'll Never Reconnect With His Birth Mother: In an emotional moment, Curtis explains why he's at peace with keeping distance from the woman who gave birth to him but never raised him. (25:56)Losing His Dream Restaurant—and Starting Over: Curtis recounts the heartbreak of losing Grace, the award-winning restaurant he helped build, and how that painful experience led to something even greater. (36:52)Designing a World-Class Dining Experience—Down to the Menu Paper: From velvet tables to “milk paper” menus, Curtis explains why every detail at Ever is part of the guest's emotional journey. (44:37)Vegetables Over Meat—Every Time: A lifelong vegetable lover (with one major exception), Curtis shares why his dishes often revolve around produce, and how carrots beat steak any day. (41:28)How Dharma, Metal, and Milk Paper All Show Up in His Work: From Hindu philosophy to Black Sabbath concerts to textured menus, Curtis reveals the unexpected influences that keep him creatively grounded. (48:09) Connect with Chef Curtis Duffy:InstagramFacebookBlueskyXChef Curtis Duffy- Fireproof: Memoir of a ChefEver Restaurant Let's talk Connect:Instagram  This podcast is produced by Ginni Media.

An A-list chef's hot temper leads to attempted murder charges...after he brutally assaults his wife. Now, the unappetizing act has also cost his eatery its Michelin star. A TV chef who killed her foster daughter in a rage-fueled beating is cooking up a bold new appeal. Plus, a gourmet market gets sauced over a lunchbox mixup. Jennifer Gould reports. See omnystudio.com/listener for privacy information.

On this Happy Hour, Michael and Anthony discuss the latest crime in DC with Trumps takeover of the police. Then they discuss Who's On Their Playlist this week which is Greg Casar of Texas, a progressive Democrat fighting the ongoing gerrymandering. And later in the episode, they discuss Jake Auchincloss clapping back at Trump's upcoming meeting with Putin and specifically How To Talk About the implications of this, and finally they parse out whether the Harvard deal or no deal is a Win Of The Week? 00:00 The State of Crime in DC14:05 Introducing Greg Kassar and Texas Redistricting23:02 The Role of Technology in Politics24:14 The Ukraine Conflict: Casualties and Consequences26:22 Understanding Ukraine's Fight for Survival28:43 Military Aid: Misconceptions and Realities29:45 Potential Outcomes of the Trump-Putin Meeting32:09 Negotiation Dynamics: Trump and Putin's Meeting36:55 Harvard's Settlement: Implications and Controversies42:06 Education and Vocational Training: A Societal Shift45:36 Hope vs. Fear: The American Narrative46:21 NEWCHAPTER

A BBQ establishment has received a Michelin star, but do they deserve it over the other BBQ joints in town?

Seven Michelin stars. Inventing Multi-Sensory Dining. Triple-cooked chips. Bacon-and-egg ice cream. The Fat Duck. Dinner by Heston. Sous Vide. Changing the way the entire world thinks about food.In this unmissable conversation, culinary icon Heston Blumenthal sits down with us for a no-holds-barred deep dive into his life, mind, and food philosophy. From the teenage moment in Provence that ignited his obsession with flavour, through the chaotic early years of The Fat Duck, to inventing multi-sensory dining experiences that make people cry at the table - Heston reveals it all with trademark wit and candour.Hear the stories behind his most famous creations, the science experiments that rewrote the rules of cooking, and the fierce curiosity that made him question everything; from how we name dishes to the sounds we hear while we eat. He opens up about pressure, burnout, inspiration, and why he's finally acknowledging his place in culinary history.It's Heston as you've never heard him: raw, brilliant, funny, and endlessly fascinating.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Shows can evolve to be so much more then what they put on the table...On this very special episode we are celebrating and diving into the behind the scenes work on many of our favourite TV shows that just happen to be Emmy nominated this year.  It's time for 'Chef's Table''Chef's Table' goes inside the lives and kitchens of the world's most renowned international chefs. Each episode puts chefs under a unique lens as we some insight into who these people are both in and out of the kitchen.We had the unique pleasure of sitting down with executive producer Danny O'Malley who just got nominated for Outstanding Documentary Or Nonfiction Series at the Emmy's to talk about getting on the project, the secret sauce of it all that makes it work so very well and all that much more.Check out 'Chef's Table' in all its iterations on Netflix.

After Adam's travels through Europe, he, Joanna, and Zach discuss why there's such a massive difference between fine dining, Michelin-starred restaurants in Europe and those in the United States that either have or aspire to the same acclaim. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Adam is drinking: Augustiner-BräuJoanna is drinking: Chambord BrambleZach is drinking: PÁŠXA "Rockgarden Estate" GrenacheInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

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

This week on Mise En Place, we're coming to you straight from Plates, the UK's first Michelin-starred, plant-based restaurant. At the helm is executive chef Kirk Haworth, a Great British Menu champion and one of the country's most forward-thinking culinary minds. In this unmissable episode, Kirk dishes on the behind-the-scenes drama of Great British Menu, his award-winning dessert that's still on the menu, and how he creates next-level dishes using only plants — no gluten, no refined sugar, and absolutely no shortcuts.But it's not just about food. Kirk opens up about his harrowing seven-year battle with undiagnosed Lyme disease — a journey that pushed him to the edge, cost him tens of thousands in treatment, and ultimately led him to completely rethink how he cooks, eats, and lives. From moments of total despair to the healing power of a plant-based lifestyle, Kirk shares the deeply personal story that transformed him from fine-dining prodigy to wellness-driven chef-entrepreneur. We also hear about his award winning restaurant Plates a dream destination for food lovers and his incredible innovative creations.Plus, we dig into the madness of Michelin kitchens, life lessons from his legendary dad Nigel Haworth to Phil Howards The Square & The French Laundry, and what it really takes to build a progressive restaurant from pop-up to global acclaim. He names the worst customer he's ever had, the one dish that's on too many menus, and what's next on his mission for two stars. All that, plus a very special ‘Go-To' Hall of Fame induction and Kirk's ultimate foodie weekend. Don't miss this raw, revealing, and deeply inspiring conversation — only on Mise En Place.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Small Town News--whose headline is it, anyway? @SmallTownNewsImprov

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

Today we're venturing off the beaten path—way off—to a remote corner of Vancouver Island, where Clayoquot Wilderness Lodge invites you to disconnect from the world and reconnect with something deeper. Set between ancient rainforest and the icy waters of Clayoquot Sound, this lodge pairs rugged adventure with refined luxury in a way that few places on Earth can. Think heli-accessed sea caves, Michelin Key dining in the wilderness, and the possibility of spotting a black bear before breakfast. Joining me is General Manager Sarah Cruse. We talk about everything from the ancient trees, to paddle boarding adventures, the healing power of nature, and more.  So zip up your boots and enjoy this wild and wonderful episode of Luxury Travel Insider. Looking to book a luxury hotel? Get special perks and support the podcast by booking here: https://www.virtuoso.com/advisor/sarahgroen/travel/luxury-hotels If you want our expert guidance and help planning a luxury trip with experiences you can't find online, tell us more here and we'll reach out: https://bellandblytravel.com/book-a-trip/   Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

This week on The Go-To Mise en Place, we're joined by the formidable Asimakis Chaniotis—chef-owner of Myrtos and the first Greek chef to earn a Michelin star outside of Greece.From his relentless early years at Pied à Terre, where he rose through the ranks to become executive chef, to the opening of his own restaurant Myrtos in South Kensington, Asimakis shares the raw truth of a life spent chasing perfection. He speaks with searing honesty about what it takes to lead a kitchen at the highest level, why so many restaurants miss the mark on authentic Greek cooking, and the emotional push and pull of balancing tradition with creativity.We dive into his signature dishes—like the unapologetically classic lamb moussaka, whipped taramasalata, and deep-fried hortopita—and the thought process behind every element on the plate. He reflects on the lessons of hard graft, the perils of chef ego, and why consistency starts with knowing your own palate.Asimakis also shares the Greek concept of philoxenia—literally "friend to strangers"—and how this philosophy of generosity and open-hearted hospitality sits at the core of how Myrtos operates. Whether it's through warm service, abundant food, or simply inviting guests to feel like family, philoxenia shapes every detail.Unfiltered, warm, and driven by obsession: this is a chef who lives and breathes the craft. Don't miss it.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

A Note from James:So Chef Curtis Duffy—he's won Michelin Stars, a James Beard Award. He's been on Netflix's Iron Chef, was a judge on Top Chef season 21, and he's even shown up in The Bear. He runs the Chicago restaurants Ever and Grace, and he wrote this incredible memoir called Fireproof: Memoir of a Chef.I could list all the accolades, but what really got me was his story—it's one of the most intense and heartbreaking I've ever read. The kind of story that stops you in your tracks. We talk about all of it—the trauma he lived through, the discipline he built, and what it takes to truly be great at anything. If you're chasing excellence in any part of your life, this episode will hit hard.Episode Description:James sits down with acclaimed chef Curtis Duffy for a raw and powerful conversation that goes far beyond the kitchen. From the trauma of losing both parents in a murder-suicide to earning multiple Michelin stars, Duffy shares the personal and professional disciplines that shaped his life. This isn't just a story about food—it's about resilience, focus, and the high cost of mastery. Whether you're building a business, learning a craft, or rebuilding your life, Curtis's story offers something rare: clarity on what it really takes.What You'll Learn:The difference between discipline and motivation—and why only one sustains greatness.How Curtis transformed personal tragedy into a lifelong drive for excellence.What separates a 2-star Michelin restaurant from a 3-star—and why consistency matters more than you think.Practical ways to develop expertise, even in everyday tasks (like boiling an egg).The importance of emotional control and quiet leadership in high-pressure environments.Timestamped Chapters:[00:00] Intro: Why Curtis Duffy's story matters[01:45] Chef vs. metalhead: Black Sabbath and personal intensity[04:50] The family tragedy that shaped everything[10:30] Processing the unimaginable: police, negotiation, and aftermath[13:00] What Curtis wishes he had heard from his mother[15:45] Breaking the cycle of abuse[19:00] Leadership in the kitchen: discipline, not yelling[22:00] Hiring red flags and building the right team[26:00] The value of obsession and sacrifice[30:00] Curtis's first spark of culinary creativity[32:00] What makes great chefs great[34:00] The science of boiling an egg—and why it matters[36:30] Developing "chunks" of expertise over decades[38:00] Talent vs. skill: what really wins[41:00] The role of discipline and why most people stop short[43:00] Going from chef to restaurateur and media personality[47:30] The pressure of competition shows vs. real kitchens[49:00] How to train consistency into a restaurant culture[52:00] Where restaurants are headed next[53:00] James gets BLT advice from a Michelin-starred chef[56:00] What makes a perfect baguette—and why most are awful[58:00] Final thoughts and how to connect with CurtisAdditional Resources:

Happy 4th of July! In Episode 57, the hosts catch up after a break and discuss some feedback, including one listener/viewer who asks the hosts to share something that listeners might not know about themselves. Then Lucien leads a Deep Dive into the return of Ronaldo to Saudi Arabia. He's back! While the price tag is massive, it is very likely worth every penny for Saudi Arabia. Saudi Arabia is experiencing an extraordinary phase of growth, with undertakings that reinforce its global presence and soft power. The landmark decision for Cristiano Ronaldo to continue his career at Al Nasser - with a staggering price tag - is not merely about football; it's a strategic investment in soft power, one that so far has paid off in measurable and immeasurable ways for the Kingdom. Ronaldo, a global icon with unparalleled influence, enhances the Saudi Pro League's reputation and draws international attention to the kingdom's transformation. He's also added a real-world dollar value boost to the Kingdom's diversification goals - one that Lucien attempts to calculate in the Deep Dive.  Ronaldo's original move to Saudi Arabia catalyzed an influx of other renowned players like Benzema, Neymar, and many more into the Saudi Pro League, significantly boosting its global profile. Broadcast reach has expanded dramatically, and sponsorship inflows have surged, underscoring football's capacity to act as a uniting force. Beyond economic impacts, Ronaldo serves as an aspirational figure for Saudi Arabia's youth. The kingdom can leverage his global visibility to promote fitness, discipline, and healthy living—cornerstones of a vibrant society envisioned in Vision 2030. The hosts then get to the news including: •Selfridges, now a PIF company, launches insider member's only club •Michelin Stars are coming to the Kingdom •99 future culinary leaders graduate from the ZADK Culinary Arts Academy •Expo 2030: A New Horizon in Riyadh, with PIF now on board

What do you just love? We want to know after Jeremy Allen White just loooves flowers. Arnotts have released some Jatz nachos ideas and tbh we don't know. The grossest chicken was served at this 3 Michelin star restaurant, so we want to know if it's yay or nay for chicken at a restaurant. Ricki's got another addition to her collection of Trump... But He's Gay. And, Khloe Kardashian lists all the surgeries she had in THE glOSSYS.See omnystudio.com/listener for privacy information.

Susie has another new enemy this week and this time it's conflicting with her passion for oral hygiene. Sarah had to so sly vigilante justice this weekend when she saw some old creepers leering at women at the club. We discuss the Astroworld concert tragedy where ten people were crushed to death due to a lack of crowd control, poor planning, and too many people in the audience. We learn about the "right to repair" movement and how companies are being forced to provide information and parts to consumers who want to fix rather than replace their products. We talk about the history of the Michelin star system for rating restaurants, how it came to be, and why it's not as crazy as you think that it's the same company who makes tires.Listen to more podcasts like this: https://wavepodcastnetwork.comConnect with us on social media:BCP Instagram: https://www.instagram.com/braincandypodcastSusie's Instagram: https://www.instagram.com/susiemeisterSarah's Instagram: https://www.instagram.com/imsarahriceBCP on X: https://www.x.com/braincandypodSponsors:This episode is sponsored by BetterHelp. Get 10% off their first month at https://www.betterhelp.com/braincandyFor 20% off your order, head to https://reliefband.com and use code BRAINCANDYGo to https://cozyearth.com and use code BRAINCANDY for 40% off best-selling temperature-regulating sheets, apparel, and more.Visit https://shopbeam.com/BRAINCANDY and use code BRAINCANDY to get our exclusive discount of up to 35% off.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sami Sheen wants to get her implants out and a Diddy trial update. Another update, this one on the SF Pokemon murder case, Michelin Stars in The Bay, and what vegetable can help you sleep?

This week the team talk politics and pride and whether politicians should be allowed to attend them, the origins of the Michelin star system and we have an extra special letter from an extra special guest... Donate to The Liverpool Pride Fundraiser: https://www.gofundme.com/f/save-liverpool-pride-2025-keep-it-loud-local-and-proudWant to be a Gossip Goddess or a Question Queen and win a badge?Send us your crazy and dirty confessions! They could be your own saucy tales or the goss you have on your friends! Send them in here:Gossip Form: https://forms.gle/5uwNGBb9QAkgXKKz5Insta and TikTok: @GossipGaysPod Hosted on Acast. See acast.com/privacy for more information.

Curtis Duffy (Fireproof: Memoir of a Chef, Ever) is a chef, restaurateur, and author. Curtis joins the Armchair Expert to discuss being dropped off at 6 months old on his 15 year-old stepmom's doorstep, building a safe space in his closet at home and in home economics at school, and starting work in kitchens at 14. Curtis and Dax talk about the violent and tragic event that defined his life at 19, the eye opening moment he was exposed to through learning culinary practice, and how cooking gave him the structural pillars he needed as a young man. Curtis explains how a bad business deal lost him his three-Michelin Star restaurant, how the drive to continuously get better each day in some way keeps him going, and why his new goal is expanding his business so he can create opportunities for younger chefs.Follow Armchair Expert on the Wondery App or wherever you get your podcasts. Watch new content on YouTube or listen to Armchair Expert early and ad-free by joining Wondery+ in the Wondery App, Apple Podcasts, or Spotify. Start your free trial by visiting wondery.com/links/armchair-expert-with-dax-shepard/ now.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Y'all, Two industry leaders I'm absolutely fascinated by – Jennifer Williams, founder of Physique 57 (one of the best barre brands in the world), and Jack Thomas, creator of The Fit Guide (the gold standard for fitness excellence, like the Michelin Star guide for our industry). They're both revolutionizing how we think about hospitality in boutique fitness! Tune in to our new series of conversations with amazing industry leaders: Episode 661: The Big Picture with Lise Kuecker, Jennifer Williams of Physique 57, and Jack Thomas of The Fit Guide. ● Building boutique from scratch: Jennifer started Physique 57 in 2005 when boutique studios didn't exist - told architects she wanted it to feel "like coming to my house to work out" ● Hospitality over amenities: Their most successful studio had wear and tear but sold the most memberships because of warm feeling and community - proves it's about connection, not expensive finishes ● Two types of training: What to teach (mechanics for safety) vs. how to teach (hospitality that brings people back) - "you can tell people to do 10 jumping jacks one way, or another way" ● Sales as service: Reframing sales from pushy to helpful - like a washing machine store, clients need guidance to find what's right for them, not to be left to figure it out alone ● The Fit Guide standards: 250 metrics evaluating every element of the member journey - only 90%+ scores earn five stars, representing the top 1-2% of the industry ● Modality gaps revealed: Yoga scored lowest across all seven cities (guru mentality putting teacher at center), while barre scored highest (natural teaching opportunities) ● Gratitude mindset: "We're just so grateful that you're here" - understanding everything clients go through just to show up for class creates servant leadership culture Check out how both Physique 57 and The Fit Guide are elevating standards across our industry. The opportunities are massive when we focus on hospitality - and Jennifer's right, "the hero of the story is the client." Catch you there, Lise PS: Join 2,000+ studio owners who've decided to take control of their studio business and build their freedom empire. Subscribe HERE and join the party! www.studiogrow.co www.linkedin.com/company/studio-growco/

Our guest is Yoshinori Ishi who is the executive chef and producer of Auberge TOKITO https://www.aubergetokito.com/en/ in Tachikawa, Tokyo.  Chef Ishii's background is unique and spectacular.  He worked at one of the top Kaiseki restaurants in Kyoto called Arashiyama Kiccho as a sous chef and moved abroad to cook at the United Nations Ambassador's Residence in Geneva and New York.  Then he moved to London to open Umu, which earned two Michelin stars—the first two stars by a Japanese restaurant in Europe.  After 10 years of success at Umu, he decided to open Auberge Tokito in the suburb of Tokyo. In this episode, we will discuss how Chef Ishii's philosophy of Japanese cuisine transitioned and expanded over the last 35 years of his career in Japan and abroad, why he decided to go back to Japan to start a new project, the innovative concept of Auberge TOKITO, which focuses on the Japanese cuisine that never existed before and much, much more!!! The documentary film TOKITO:  https://www.tokitofilm.com/en

Our next guest traded eleven years at three Michelin-starred Alinea for something money can't buy: balance, agency, and intimacy. Simon Davies discovered this new path immediately after leaving Chicago's temple of molecular gastronomy as Executive Chef in January 2020, when he traveled to Jaipur, India for a project with Champagne house Krug. What started as a consulting venture, Ilixr Creative evolved into an exclusive private dining experience driven by organic demand from clients seeking something beyond the traditional restaurant model.Simon embodies an intriguing duality—calm and measured, with unexpected flashes of playfulness that emerge in his work. I've witnessed this firsthand at his pop-ups at Verve Wine, where he's served elevated burgers alongside fine Burgundy—a delightful contradiction that perfectly captures his approach to hospitality. After more than a decade perfecting his craft in one of the world's most demanding kitchens, Simon has found his own voice in the intimate theater of private dining.Please enjoy my conversation with Simon Davies, a chef who chose connection over convention.https://www.ilixrcreative.comhttps://www.instagram.com/ilixrcreative/https://www.instagram.com/simon.a.davies

Michelin Star Branding in Marketing is more than a catchy phrase—it's a precise, thoughtful strategy that brings clarity, consistency, and high-quality execution to brands looking to scale. In this episode, Merag Shahzad breaks down how businesses—from medical professionals to small and medium-sized enterprises—can apply premium marketing principles to stand out in an increasingly crowded digital space.If you're navigating questions like:How do I create authentic marketing strategies that reflect my personality?What are the real-world applications of AI in marketing?How can I compete using small business growth strategies with limited budgets?Are there tools to help with cold outreach that actually convert?How does influencer marketing disrupt legacy brands (like in the MrBeast marketing case study)?What's the best format for content if I'm a medical professional or a founder?You'll find your answers here.Merag brings over two decades of experience advising major brands and refining marketing approaches that align with each founder's unique presence. From tools like Instantly.ai, Twain.ai, and Apollo to tailored messaging that preserves the human-centric branding so essential in 2025, this conversation is packed with practical, actionable insights.Whether you're just starting out or need to refine your strategy, this is the roadmap.⏱️ Timestamps:00:00 – Intro & Merag's Background04:00 – Defining Michelin Star Branding in Marketing06:00 – The MrBeast Disruption: Influencer vs Legacy Brands08:00 – How AI is Reshaping Marketing Roles11:00 – Dangers of Overusing vs Underusing AI12:30 – Smart, Budget-Friendly Strategies for SME Growth15:00 – Best Cold Outreach Tools: Instantly, Twain, Apollo16:00 – Personal Branding for Founders16:49 – Outro

NOTED. (RELENTLESSLY)—When a company publishes a magazine, or at least an “editorial” product, for whatever reason, it is called custom publishing. I have a long editorial background in custom. And custom has a surprisingly long history itself.How long?John Deere started publishing The Furrow in 1895. The Michelin Star started as a form of custom content: what better way to sell tires to monied Parisians than by enticing them to take a drive to the countryside to try a great restaurant?Amex Publishing famously published Travel + Leisure among other titles for decades. That in-flight magazine you once enjoyed on your flight overseas? That, too, is custom publishing.Now, after some down years, custom publishing is leaning waaaaay into print again. Henrybuilt is an industry leader in designing and constructing well-built products and furnishings for the home. Henrybuilt is not, however, a company that you would think is screaming for a magazine.But the qualities that make a great magazine—attention to detail and craft, the curation of ideas, hard work—are the very qualities that have made Untapped, a “design journal that looks back to look forward.” Led by editor-in-chief Tiffany Jow, Untapped is a smart, well-designed magazine that avoids the pitfalls of most design journals in being free of jargon and thus accessible.With an enviable level of editorial freedom, Jow has created an editorial product that richly explores livable spaces and champions “ideas-driven work.” The result is a growing media entity across platforms independent of Henrybuilt while hewing closely to its brand. It's good stuff.—This episode is made possible by our friends at Freeport Press. A production of Magazeum LLC ©2021–2025

On this episode of The LA Food Podcast, we're heading south to explore San Diego's rising food scene. Known for craft beer and beaches, San Diego is now a serious player in the California fine dining landscape. From creative tasting menus to casual neighborhood gems, we spent 48 hours eating our way through the city—and we're sharing every bite.Highlights include:

On this week's episode, host Caryn Antonini is joined by Michelin-starred and critically acclaimed Chef John Tesar.  John is an author, consultant, seasoned media personality and the owner and chef of the Tesar Restaurant Group, based in Dallas Texas, which has a footprint in the south as well as both coasts. With over 40 years of experience in the culinary industry, John is known for his classically trained chef's approach to seafood and steakhouse cuisine. He is a four-time James Beard “Best of Southwest Chef” semifinalist, he was a two-time contestant on Bravo's Top Chef and winner of the inaugural season of Food Network's Extreme Chef. John specializes in modern American cuisine with authentic European techniques and is known for his signature steaks and simple, ingredient driven dishes.For more information on our guest:MICHELIN Star & Critically Acclaimed Celebrity Chefjohntesar.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Our guests are Rahul Saito and Mitsu Nagae.  Rahul is the owner and Mitsu is the co-owner and executive chef at l'abeille https://www.labeille.nyc and l'abeille à côté https://www.labeilleacote.nyc/ in Tribeca, New York. The duo opened l'abeille in March 2022 and shortly after, they won a Michelin star, thanks to Mitsu's unique and outstanding culinary background as a Japanese chef classically trained in Paris, Tokyo and New York as well as Rahul's sound management despite being new to the industry. Mitsu's menus are characterized by a seamless merge of French and Japanese cuisines, which seems to have become a relevant genre in places like Paris and Japan as well. In this episode, we will discuss how Mitsu got into French cuisine from a young age in Japan and eventually trained under top chefs like the late Joel Robuchon, why the seemingly opposite French and Japanese cuisines can go so well together as you can see in Mitsu's menus, the keys to run successful restaurants in New York and much, much more!!!

The Michelin-star rating system is a way to help us think through our business and value-offering. Not every business can or should have that expectation. Sometimes we need just a convenient and affordable gas station. There's nothing wrong with that. It's a needed business. And, if that's you, expect to be "just another gas station." But if you don't want that as your standard, if you want customers going out of their way to buy from you, or to have customers who can't wait to give you their money, then you'll have to dream a little bigger, care a little stronger, and work a little harder in order to provide that service and be a Michelin-Star Business.

Tim and Guy discuss smoking, share their engagement stories (including Tim becoming amazingly ill on a Michelin Star 10-course seafood dinner in Kyoto, Japan) and Guy following up offering his ring to Chelsie followed by some Netflix. It's also probably about the hour to call time on the Bryan Johnson - the man attempting to defy God (and honorary Billionaire). Hosted on Acast. See acast.com/privacy for more information.

Jonnie and Andrea battle it out on who works the hardest, cutting off friends, and how far they are willing to go for acting roles! Jonnie Park: @dumbfoundead ⁠https://www.instagram.com/dumbfoundead ⁠                Andrea Jin: @andreajin ⁠https://www.instagram.com/andreajin⁠ More Baby Goat ⁠https://linktr.ee/babygoatpod⁠ Spotify: ⁠https://open.spotify.com/show/5HIpxPH...⁠Apple Pod: ⁠https://podcasts.apple.com/us/podcast/baby-goat/id1419836220⁠ Instagram: ⁠https://www.instagram.com/babygoatpod/#⁠ TikTok: ⁠https://www.tiktok.com/@babygoatpod⁠ Business Inquiries: ⁠babygoatpod@gmail.com⁠  Produced by: All Things Comedy and Tony K