Podcasts about michelin stars

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

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

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

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

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

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

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

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

Lesley Chesterman, Writer, Restaurant critic, Cookbook author

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

WBZ's Jordan Rich talks with Matt Wozny, owner of Beacon Hill Bakery, about delicious creations from this Michelin Star trained chef. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7. See omnystudio.com/listener for privacy information.

Last weekend Tom paid a Michelin Star bill without flinching. That sounds completely unremarkable. For a long time, it wouldn't  have been — because he knew exactly what his body would do when the  bill arrived. Stomach tightening before he'd seen the number. Low-grade  dread that followed him home and bled into the next morning. He'd told himself that was just being sensible. Knowing where he'd  come from. It wasn't. It was a belief about money running quietly  underneath every decision he thought he was making rationally. In this episode Tom unpacks that pattern — and three versions of it  he sees constantly in the business owners he works with. The operator  whose need to be liked means the standard never quite gets held. The  one running from an old version of themselves, so every financial and  hiring decision has fear underneath it instead of ambition. And the  one who privately suspects they're not quite what everyone around them  thinks — so they stay in the weeds, overwork to cover it, and never  quite let the business reach the level it could. None of it is weakness. It's a pattern that formed somewhere, for a  reason, and never got examined. And patterns respond to training. The problem: you can't see it from inside it. Until someone helps you  find it, it's making calls on your behalf. Topics covered: - The quiet money belief that ran Tom's financial decisions for years    — and the moment it shifted - The three hidden patterns most common in high-performing operators - Why the need to be liked, fear of going back and imposter syndrome    all produce the same result - Why delegating feels like exposure — and why some operators    unconsciously keep the business smaller than it could be - Why familiar decisions aren't always rational ones - What changes when the pattern gets found

SO YOU WANNA GET FAT PODCAST EP. 120 we check out the Fallow boys making Beef Short Ribs like we've never seen before! ORIGINAL VIDEO / Give it a THUMBS UP!    • Michelin Star Beef Short Ribs at Home   NEW MERCH STORE https://shop.chefbriantsao.com/ VISIT OUR RESTAURANTS Mission Sandwich Social   / missionsandwich   Le Rivage   / lerivagenyc   BLINK ONCE HOT SAUCE https://silentpendulumrecords.com/col... LE RIVAGE MERCH https://shop.lerivagenyc.com/ SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE FOOD Breakfast https://www.instagram.com/p/DWC_SMUjT... Onion Burger https://www.instagram.com/reel/DV4liK... NOT SO CURRENT NEWS Dog https://www.instagram.com/p/DWWIdEPkd... Ace https://www.instagram.com/p/DWUdSFsj5... Blockbuster https://www.instagram.com/p/DWSkGM-gd... Kit Kat https://www.instagram.com/p/DWf9ncfCu... Sardi's https://www.instagram.com/p/DWhJem9Db... Fini https://www.instagram.com/p/DWiicASFM... Sysco https://www.instagram.com/p/DWjZhdplC... April Fools https://www.instagram.com/p/DWk0shmgT... Messy https://www.instagram.com/p/DWmLnlBAU... Everest https://www.instagram.com/p/DWmdbMXFv... FRENCHY CLIPS Boom https://www.instagram.com/reel/DV5wCT... Motorcycle https://www.instagram.com/reel/DVfoir... Fight https://www.instagram.com/reel/DWKmJt... Goal https://www.instagram.com/reel/DUFvJT... Construction https://www.instagram.com/reel/DUekqf... PATREON   / chefbriantsao   JOIN DISCORD! Discord   / discord   FOLLOW CHEF BRIAN TSAO!   / chefbriantsao   FOLLOW FRENCHY   / lechefpaul   Edited by Joshua Burns YMG Media Group For Business Inquiries Kellyparker@yeanetworks.com Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Curtis Stone is a renowned chef and author whose charisma and culinary skill has made him a mainstay on United States and Australian television for more than two decades. Here in LA, Curtis's restaurants Maude and Gwen have each earned the coveted Michelin Star. In this episode, Curtis speaks about the culture of restaurants–what it takes to achieve and maintain culinary excellence, as well as his own story. From growing up in Melbourne as an Aussie footballer to departing for London at 18 to learn under the famed master chef Marco Pierre White. Curtis started at the bottom working for White, but eight years later left as the his head chef, paving the way for numerous highly successful restaurant and media ventures. Curtis references his Aussie football coach, as well as chef Marco Pierre White, as profound influences on his personal and professional journey.

Hosted by David and Nycci Nellis. On today's show: · Nevin Martell talks about Mess Hall NKOTB (that's New Kitchens on the Block); · 2026 marks the 80th anniversary of the opening of Brennan's in New Orleans, easily one of America's most famous restaurants. Among many iconic offerings – including the invention of Bananas Foster -, breakfast at Brennan's is a “thing” unlike any other. To celebrate 80 years, Brennan's owner, Ralph Brennan, is taking to the road, collaborating with some of America's other, time-honored restaurants. At the top of that list is DC's Occidental, where a special three-day collaboration -- Breakfast at Brennan's -- has been running all weekend. Ralph Brennan, joins us to talk about it; · Hive Hospitality – that is, Michelin-Star chef Ryan Ratino and his beverage director, Will Patton, and their team – has added to the offering that includes the one Michelin-Starred Bresca, two Michelin-starred JÔNT and a great cocktail bar, Press Club. It's Ox & Olive in Georgetown, a fresh take on the classic American steakhouse. Chef Ryan and Will join us today; · Chris Morgan is the chef and co-owner of the great Persian restaurant, Joon, in Tysons Corner. He's a two-time James Beard Award semifinalist, and that shows! Joon has ranked in Washingtonian's “100 Very Best Restaurants” every year since opening. So, Chris recently competed on “America's Culinary Cup,” where 16 of the country's most elite chefs compete; · Cody Yu, co-founder, Seven Teahouse in Leesburg, Virginia, which features a premium tea brand dedicated to sourcing and sharing authentic, high-quality teas from traditional tea-growing regions.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg and Sorcerer Chromatic drink and review beers from La Cumbre Brewing (Albuquerque, NM) and Firestone Walker Brewing (Paso Robles, AZ). In our Beer News, we talk about beer supposedly made from bear poop, and a Michelin Star-rated brewery in Chicago, IL. For our Cöld Brüe List, Sorcerer Chromatic runs down the Top Ten New Breweries in the US. In our Drunken Shenanigans, we talk about our weekends filed with anniversary parties, parks, and zoos.

We're back! After a whirlwind few weeks of travel, Tom and Dan reunite to recap the chaos. Tom shares his wild journey through Mexico from checking off a New Seven Wonder at Chichén Itzá to surviving a "Latin-style" wedding involving electrocution games and grasshopper shots (yes, really). Meanwhile, Dan breaks down the highlights from the recent Nottingham coaching event, sharing the gold nuggets from industry leaders like Rachel Henley and Jake. The Content Gap: Why waiting for "permission" is killing your growth. YouTube vs. Instagram: A raw look at Tom's latest video stats and why long-form authority wins every time. Master's Recap: Our take on the drama at Augusta and why pressure breaks even the best. 0:00 Introduction & UK Trip Catch Up 1:32 Tom's Mexico Trip: Houston to Merida 6:34 The Mexican Food Experience 11:15 Mexican Belly & Wild Wedding Traditions 17:10 Reviewing the Nottingham Coaching Event 21:58 Key Takeaways: Passion & Uniqueness in Content 24:20 YouTube Strategy & Performance Review 34:00 The Masters & Golf Talk If you want to work with me in ANY WAY... 121, Group, Free Stuff The links are below. Stay Connected: ✅ Subscribe for weekly fitness news and coaching education.

Few chefs in the world can match the Michelin legacy of Raymond Blanc. With over 40 years of continuous Michelin-starred excellence at Le Manoir aux Quat'Saisons, he stands among the most consistent and influential figures in global gastronomy. Yet, as he reveals in this episode, he never chased stars—only excellence. The stars, he insists, were always a by-product. From the electric moment he was told mid-service that he'd earned his second star, to his conscious decision to walk away from a Michelin star at his first brasserie concept because it didn't align with his vision, Blanc's relationship with the guide is anything but conventional.Behind those accolades lies a story that is equal parts grit, instinct and extraordinary luck. Blanc takes us back to his early life in France—hunting, foraging and selling wild ingredients as a teenager before stumbling into his first transformative restaurant experience. From there, his path is anything but linear: training as a nurse, talking his way into a restaurant job by boldly claiming he'd become the best chef in the world, and starting at the very bottom as a cleaner. He recounts learning wine from leftover glasses, studying cookery books obsessively at night, and enduring the brutal realities of old-school kitchens—including the moment a chef smashed a pan into his face, ultimately pushing him to leave France and start over in England.What follows is a series of almost unbelievable turning points. Arriving in Britain to what he describes as a “frightening” food scene, Blanc quickly found himself cooking after a disastrous kitchen vacancy—despite never formally training as a chef. He shares vivid, often hilarious stories: witnessing chefs mixing trifle with their bare hands, opening his first Oxford restaurant in the economic chaos of the late 70s, scrubbing tar from the walls and discovering rats in the fridge, then somehow winning a Michelin star within two years. From there came the leap to Le Manoir aux Quat'Saisons—funded largely on reputation and belief—followed by the pressure, failures and triumphs that built it into one of the most revered restaurants in the world.Now stepping back after decades at the top, Blanc reflects with honesty and warmth on legacy, leadership and letting go. He discusses choosing his successor, the philosophy behind training dozens of future Michelin-starred chefs, and his determination to reshape kitchen culture into something kinder, more supportive and more human. Along the way, he shares the wild story of how a near-disastrous TV deal led to the creation of the London Cocktail Club, his deliberate reinvention of casual dining with Brasserie Blanc, and why hospitality, at its core, is about giving people the best moment of their lives. This is a portrait of a chef who didn't just earn stars—he redefined what they mean.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Justin Bazdarich is a Michelin Star chef and restaurateur known for his restaurants, Speedy Romeo and Oxomoco.Justin is giving back by creating films on his channel called Bazdarich where he will teach through visual storytelling, sharing technique, and everything he's learned from a life of food.Let's make food that tells a story.Please welcome Justin Bazdarich to Wear Many Hats.instagram.com/bazdarich⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/wearmanyhatswmh⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/rashadrastam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠rashadrastam.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠wearmanyhats.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Lori is here for myTalk Classic Week! Throwback breakfasts and negotiation tips from Lori, Michelin stars come to Minneapolis (but not Saint Paul) and jury duty hot tips, BOOB TUBE: "Real Housewives of Rhode Island," and Michael J. Fox is still alive 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 Daily Detroit, a fast-moving, food-and-development-heavy episode rooted in what's changing on the ground in metro Detroit.  Jer is joined by Devon O'Reilly and Norris Howard for a full-table conversation that spans ballparks, the best places to eat, and big bets on Dearborn's future. The crew starts with Opening Day, as Norris recounts one of the most beautiful Tigers home openers he's ever seen — complete with a cautionary tale about trying to outdo his dad.  Devon then takes us to Midtown for a deep dive on Mad Nice as a rare, reliable "power lunch" spot, breaking down its cocktail program, menu, and why its scale, aesthetics, and backing have given it real staying power past the three-year mark. From there, the conversation shifts to huge news for the region: Detroit and the Great Lakes are now eligible for Michelin stars. Jer, Devon, and Norris build their own shortlist of contenders — from Freya and Seldon Standard to London Chop House, Ladder 4, Grey Ghost, Saffron De Twah, and more — while debating consistency, creativity, and what a first star should reward. The focus turns west to Dearborn, where the former Hyatt/Edward Hotel site moves toward a major hotel-and-residential redevelopment, and Ford plans a massive "World Headquarters South" campus that will bring thousands of employees, Ford Performance, and new amenities to the city. Plus, we get into the Detroit Grand Prix that's starting to get set up, and coming renovations at the Motor City Casino Hotel. Rundown: 03:06 - Where we've been: Mad Nice 07:36 - Which Detroit restaurant should get a Michelin Star first? 16:04 - Dearborn Hotel Rebuild? 17:23 - Ford World HQ South Plans 19:47 - Detroit Grand Prix is starting their setup work 22:20 - Major Motor City Casino Renovation 

April 9, 2026 ~ Chris Renwick, Lloyd Jackson, and Jamie Edmonds speak with Claude Molinari, President and CEO of Visit Detroit, about Michelin stars coming to Detroit. This puts Detroit on a global culinary stage. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Let's talk meringue! Food News: Papa Johns wants a Michelin Star? Katherine Anderson joins us to talk about her new cookbook: The London Plane Flower & Cookbook. A walk down memory lane about her recently closed restaurant and flower shop in Seattle. My last bite: S'mores with Peeps

Episode 40 Woo hoooTodays episode is very much a ramble episode. No theme just lots of observations around what I've seen online and the cake world as well as my idea for a cake version of a Michelin star, giving flowers to some of cake decorators who have paved the way, social media as well as a £25 cookie.If you have a question or feedback about this episode you can message me here. Thank you for listeningYou can connect with me via:Instagram: Adventures in KakelandAdventures in kakeland studio: Creative projects, custom GPTs, books and resourcesPublished books for hobbyist and cake business owners.A food management system: for small home based food businesses Bake -cover-finish -deliver: undated Weekly baking plannerCake business order form bookCake business Social media plannerDated weekly cake business planner (2026)My Business social media channelsInstagram: Kake and CupkakeryFacebook: Kake and CupkakeryWebsite:...

We've got so many fantastic restaurants in the city, and our local chefs are regularly recognized by the James Beard Foundation. But the Michelin Guide hasn't made it to Pittsburgh, and City Cast Pittsburgh contributor and Post-Gazette dining critic Hal B. Klein thinks it should stay that way. Hal's telling host Megan Harris why Pittsburgh's dining scene doesn't fit neatly within the Michelin Guide's parameters and the accolades like StarChefs Rising Stars Awards we can point to instead. Learn more about the sponsors of this April 2nd episode: Pittsburgh Cultural Trust Quantum Theatre Allegheny County Poll Workers Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news?  Sign up for our daily morning newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here. 

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

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

On the Mike Hosking Breakfast Full Show Podcast for Tuesday 31st of March, new economic forecasts have been released amid the uncertainty of the war. Deputy Prime Minister David Seymour responds to Labour's hesitance towards the India Free Trade Agreement and Associate Energy Minister Shane Jones offers reassurances around the country's fuel and diesel supply. Michelin Star winning Kiwi chef Matt Lambert is opening a fresh venture in what most would describe as a tough environment, so what does he see in our sector that others don't? Get the Mike Hosking Breakfast Full Show Podcast every weekday morning on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Penny & Midge talk about the Catholic enthusiasm for relics. This long-standing tradition saw a peak in the Middle Ages, but many of these blessed remains continue to be objects of admiration and fascination today. Join the conversation on the Ghouls Night In discord! Shop Ghouls Night In merch Follow the ghouls on Instagram at @ghoulsnightinpod Cover art by Alex Zimdars

Send a textWe're on location at one of our favorite events of the year, the Standard Deviant Brewing Pre-Superbowl Chili Cook-off! This is their 8th annual celebration of all things chili, and we have exclusive interviews with the chili makers and the final results! San Franciscans truly shine with creativity and talent, and this year was no different. We have everything from nuns to Toy Story, an ode to PBS and a first class Michelin star experience, cowboy recipes to dad's simple classic, a horrific zombie experience and a chili so unique it is simply not namable. We had so much fun, and to those who were there, thank you for your participation and we'll see you next year!Follow Standard Deviant Brewing on IGSupport the showThanks for listening and for your support! We couldn't have won Best of the Bay Best Podcast in 2022 , 2023 , and 2024 without you! -- Fight fascism. Shop small. Use cash. Fuck ice. -- Support Bitch Talk here! Subscribe to our channel on YouTube for behind the scenes footage! Rate and review us wherever you listen to podcasts! Visit our website! www.bitchtalkpodcast.com Follow us on Instagram, Threads, and Substack Listen every Monday at 7 am on BFF.FM

A masterclass in the nuts and bolts of running a world-class restaurant.In this episode, Dan sits down with one of Britain's most uncompromising chefs to talk about building a two-Michelin-star restaurant in the least glamorous location imaginable — a strange little oasis tucked under a Nottingham flyover, surrounded by graffiti, traffic, and the occasional burning car.But that's exactly the point.Sat explains why great restaurants aren't just about food — they're about theatre, emotion, risk, and creating something so memorable that people will travel across the world to experience it. From the philosophy behind Restaurant Sat Bains to the psychology of hospitality, the conversation dives into why authenticity beats polish, why imperfection can be powerful, and why chasing Michelin stars is often the least interesting part of running a restaurant.Along the way they explore Sat's unconventional ideas — like the now-famous “Sat's Gamble” wine lottery — the realities of attracting true travelling food lovers, and what it actually takes to build a restaurant that people obsess over.This is a conversation about vision, stubbornness, and why sometimes the best restaurants in the world are built in the most unlikely places.00:00 Gastronomic Narnia00:03:30 Why Every Detail Matters in Fine Dining00:07:00 The Secret Behind the Perfect Plated Dish00:10:00 Teaching Knowledge After 30 Years in Kitchens00:15:00 Building a Two-Star Restaurant Under a Flyover00:19:00 Food Should Reveal the Chef's Identity00:50:00 Why Freedom Beats Mentors in Creativity01:03:00 Lessons From Growing Up in a Shop01:07:30 Creativity Means Nothing Without Business01:17:00 The £50 Two-Michelin-Star Breakfast Idea01:42:00 Why Honesty Beats Perfect Social Media01:43:00 Sat's Gamble Wine Lottery Explained02:05:00 Turning Art Into Michelin-Star Dishes02:10:00 How Creative Ideas Become Real Plates  ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

In this special episode called Ma Ki Rasoi (from his Mother's Kitchen) to Michelin Star, Kanika sits down with Chef Vikas Khanna at his NY restaurant, Bungalow. The common thread is the letter "M" as they open by admiring a floral mandala and he shares poignant stories about his motherland, mother, Masterchef India, Michelin Star, and manifestation. Meet My Guest: WEBSITE: ⁠www.bungalowny.com⁠ INSTAGRAM: ⁠@vikaskhannagroup⁠ X: ⁠@TheVikasKhanna⁠ Press: ⁠Forbes⁠ ⁠Vogue India⁠ ⁠Gotham Magazine⁠ ⁠MSN⁠ ⁠Eater NY⁠ ⁠The Juggernaut Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Caines joins Go To Food for one of the most raw and revealing conversations we've ever had. Fresh from winning a Michelin star at The Stafford just months after opening — and still chasing that elusive second star at Lympstone Manor — he breaks down the realities of modern fine dining. From why tasting menus might be getting too long, to why à la carte is far from dead, to the financial tightrope of running a destination restaurant in rural Devon, this is Michael in full flow: honest, sharp and unapologetically ambitious.He takes us back to the beginning — a young lad from Exeter set on joining the Royal Marines before a last-minute pivot to catering college changed everything. We hear about staging at Le Manoir aux Quat'Saisons, walking an hour each morning from a B&B just for the chance to cook for Raymond Blanc, and then heading to France to work under Bernard Loiseau and Joël Robuchon. The brutality of those kitchens, the silence, the stove inspections, the mind games — and a young Gordon Ramsay in the same brigade — it's a masterclass in what elite training really looked like in the 90s.Then comes the moment that changed his life forever. Driving home exhausted, a split-second lapse, the car flipping — and waking up to see his arm gone. Michael recounts the crash in chilling detail: running from the wreckage, asking surgeons if they could save his arm, and returning to the kitchen just two weeks later with no insurance payout, no safety net. Teaching himself to cook left-handed. Learning to fillet fish and truss pigeons again. Being written off — and refusing to accept it.Four years later, he wins his second Michelin star at Gidleigh Park. A crowning moment earned through pain, grit and sheer bloody-minded belief. From building the Abode hotel brand, to rethinking pricing strategy with sold-out lunch offers, to explaining why too many chefs obsess over micro-herbs and tweezers instead of flavour — this episode is packed with stories, lessons and hard truths. It's about resilience, reinvention, and why great chefs — like great restaurants — survive by evolving.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

What does it take to build a Michelin-starred restaurant when you arrive in New York heartbroken and broke?In the latest episode of Books & Beyond, Tara sits down with Suvir Saran, the chef behind Devi; the first Indian restaurant in North America to receive a Michelin star, to talk about his memoir Tell My Mother I Like Boys.But this episode isn't just about food. From growing up in Delhi feeling “othered,” to becoming one of the world's first openly gay chefs, to being left on a New York sidewalk by his first love with Tiffany rings still in his pocket, Suvir speaks candidly about racism, heartbreak, illness, a 20-year relationship that shaped him, and the difficult decision to return to India at 53 and begin again.Tara and Suvir also unpack what it really took to make Indian cuisine “chic” in New York before it was trendy, why he chose not to villainise the people who hurt him, the story behind his 27-page acknowledgements (yes, 27!), and how the title came to be.This episode looks at the messy side of building a career and a life, the risks, the reinventions, and the moments that force you to grow up fast.If you've ever felt out of place or caught between two worlds, this episode will stay with you.‘Books and Beyond with Bound' is the podcast where Tara Khandelwal and Michelle D'costa uncover how their books reflect the realities of our lives and society today. Find out what drives India's finest authors: from personal experiences to jugaad research methods, insecurities to publishing journeys. Created by Bound, a storytelling company that helps you grow through stories. Follow us @boundindia on all social media platforms.

A Dublin school's aquaponics project has been such a success that it now supplies its produce to a Michelin-starred restaurant.Joining Seán to discuss is Simon O'Donnell, who looks after the Urban Farm Project at Belvedere College in Dublin's north inner city…Image: V-Farm

This week, we sit down with Jeremiah Tomas, General Manager at The Pine in Creemore, Ontario where Jeremiah works alongside an incredibly talented team focused on building one of Canada's most thoughtful and ambitious dining experiences — currently holding 1 Michelin Star.  Jeremiah's been working in hospitality since his teenage years, and over the years he's had the privilege of learning in exceptional dining rooms with some of Canada's top culinary talents. More than anything, Jeremiah cares about the daily work of improving service, building strong teams, and creating memorable experiences for guests. Jeremiah is deeply passionate about fine dining and about exploring how far Canadian hospitality and cuisine can go, guided by curiosity, humility, and a constant desire to learn. @jeremiahjtomas @the_pine A big thank you to Jean-Marc Dykes of Imbiblia. Imbiblia is a cocktail app for bartenders, restaurants and cocktail lovers alike and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Contact the host Kypp Saunders by email at kyppsaunders@gmail.com for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kyppsaunders@gmail.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

On today's 2.19.2026 show we talked about why the Frida Baby company is getting criticized, your face shape can tell how you are in bed, Papa Johns wants to earn a Michelin Star, Mike Tyson has another fight coming up, a tree fell on a couple at Disneyland, more Nancy Guthrie updates, the bedtime gap, Tiktok creator shares strange collection, join our Meeting in the Ladies Room and more! 

Not following up because you don't want to be annoying? In this episode, I unpack the uncomfortable truth about why most business owners avoid follow-up… and how that single habit is quietly capping their income.If sales feels awkward, desperate, or “not your thing,” this is going to challenge you.Because what if the problem isn't confidence?What if it's leadership?In this episode we talk about:• The subtle lie that keeps you from following up• Why “If they wanted it, they would buy” is dangerous thinking• The difference between service and desperation• The used car salesman mistake (and how not to be that person)• The two components every follow-up system must include• Why silence doesn't mean no• How avoidance creates feast-and-famine cyclesA question for you:If someone walked into a Michelin Star restaurant and the waiter never came back because they didn't want to be annoying… would that be good service?Or neglect?That reframe changes everything.Follow-up isn't chasing.It's guiding. It's holding the frame. It's setting expectations. It's leadership.And without it, you are handing control of your cash flow to other people's inboxes.If you've ever:• Sent one email and hoped for the best• Avoided following up because it felt uncomfortable• Wondered why sales feel inconsistent• Hit an income ceiling you can't seem to breakThis episode is for you. Press play.Want More?DM "CEO" on Instagram: @annelisewornDownload the 6-Figure Freelancer Guide: https://a.anneliseworn.com/6ffBook a Free Strategy Call: anneliseworn.com/consult

Richard is joined by Ahmet Dede and Maria Archer of Dede Restaurant to hear about how their chance meet in West Cork led to them creating a Michelin star haven.

The Pullman Chef, Angelo Vagiotis on being awarded a Michelin star and The Business Post's Gillian Nelis on Ireland's Michelin successes.

On Monday coming, the latest Michelin stars will be distributed to restaurants in the UK and Ireland. But how do the inspections work? Sean was joined by Joanne Cronin, food writer with the Irish Times, who has been investigating it.

Only the finest restaurants have a chance to bask in their glow. Sometimes, it's a bit too bright. Zachary Crockett squints at the menu. This episode was originally published on July 16th, 2023. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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

Nashville is officially a Michelin city, but now what? Nashville Scene food writer Chris Chamberlain is here to break down his recent article on what Michelin's arrival actually means for locals, chefs, tourists, and yes, influencers. Plus, he recently wrote about the closing of Pastaria and the fact that we're just a few weeks into 2026, and already saying goodbye to some beloved Nashville restaurants. Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashvilleWant some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

What's Wrong with not giving free refills on Ice Tea? The recycling scam, The McRib lawsuit, the downfall of Michelin Star rating system, a naked neighbor, companies that want us to take a survey and apartment complexes using dog crap DNA to bust owners not picking up after their dogs. Thumbs up on that!

Walk-In Talk Media kicks off 2026 in-studio with Chef Michael Collantes, chef-owner of Soseki Orlando, a one-Michelin-star restaurant that has earned and retained its star. This conversation goes past accolades and into what it takes to sustain excellence, build teams across multiple concepts, and keep your life intact while doing it. We also introduce a new recurring chapter, Chef Mike officially joins the Walk-In Talk Media family as a recurring collaborator. Later in the episode, you will hear from Frederic Casagrande with The Live Fire Report, expanding WITM coverage of international barbecue and live fire culture. In-studio cook Japanese fluke (hirame) breakdown and two mirrored dishes Kombu-jime cure, crispy potato technique, and a truffle-forward direction "Mottainai" mindset, using bones and trim instead of wasting Key topics What consistency really means when you are being judged in silence Leadership when you scale from one room to multiple restaurants Burnout, rebuilding, and the role of faith, family, and identity Art vs business in hospitality, and why community and storytelling matter Why pressure can build greatness, but cannot destroy the person Notable moments Chef Mike's path from early jobs to Wolfgang Puck to Michelin-level kitchens Soseki as "foundation", and how standards get set and protected Why storytelling and community building are now essential for restaurants Featured segment Frederic Casagrande introduces The Live Fire Report, a WITM segment focused on global live fire, competition culture, and the people shaping it. Connect with Chef Mike Website: MikeCollantes.com Instagram: @ChefMikeCollantes TikTok: @ChefFlipMike Episode takeaways Consistency is a system, not a mood. Great once is easy, great every night is leadership and process. Scaling demands trust. The bigger the operation, the less "hands-on control" matters, and the more people and standards matter. Burnout is real, and rebuilding is possible. The conversation highlights how identity, faith, and family can reframe success. Storytelling is a competitive advantage. Food can be incredible, but community and meaning are what keep people coming back. Pressure can build diamonds, but health is non-negotiable. Excellence is the goal, self-destruction is not. Walk-In Talk Media Brand Partners Metro Foodservice Solutions https://www.metro.com RAK Porcelain USA https://www.rakporcelain.com Aussie Select https://aussieselect.com Crab Island Seafood Company https://crabislandseafooddip.com Pass the Honey https://freshhoneycomb.com Citrus America https://citrusamerica.com Walk-In Talk Media Cause & Nonprofit Partners The Burnt Chef Project https://www.theburntchefproject.com Operation BBQ Relief https://operationbbqrelief.org Hogs for the Cause https://hogsforthecause.org Sustainable Supperclub https://www.sustainablesupperclub.org Walk-In Talk Media Industry & Event Partners Restaurant Events LLC https://www.restaurantevents.com U.S. Culinary Open https://www.usculinaryopen.com

The Michelin Guide is returning to Las Vegas in 2026, and not everyone is popping Champagne. Food writers John Curtas and Lorraine Blanco Moss join host Sonja Cho Swanson to debate whether the once-gold standard still means something — or if it's just expensive hype — and what it could actually change about the city's dining scene. Plus, their picks for the Vegas restaurants most likely to earn stars if Michelin gets it right. Learn more about the sponsors of this January 7th episode: Nevada Health Link Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Learn more about becoming a City Cast Las Vegas Neighbor at membership.citycast.fm. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise.

We are BACK, Taste Buds! We know you missed us.  Today, we have hospitality titan, Michelin Star collector and the DADDY of Myriad Restaurant Group, Drew Nieporent. His new memoir is out and in it, he spills proverbial tea, but we got him to dish with us a bit more. The BREW with Drew anyone?! What chef has the biggest ego, what restaurant does he wish was his, IS he feuding with Keith McNally? ALL this, while slagging Daniel Boulud, his favorite Beatles song and admitting he sneaks booze into restaurants. Holy hell, it's a good one. @drewnieporent Welcome to the irreverent & unfiltered world of PUT IT IN MY MOUTH, a podcast that fearlessly explores the underbelly of the hospitality industry. This female led podcast, by two lifelong bffs Lala & Judith, celebrates the journeys of industry insiders, details the all to typical setbacks and gets the listener insider access on what goes on behind closed kitchen doors. Join us for candid conversations about our biggest obsession, FOOD and the personalities behind it. We know every episode will leave you hungry for more. Mentions: @noburestaurants @communityws @stefano_secchi @sluttycheff @danielboulud @chefthomaskeller @jfeldmar @paulliebrandt @gordongram @jbastianich @simonkim @coqodaq @simonkimnyc @addanyc @keithmcnallynyc @fandfrestaurant @fandfpizzeria @dhmeyer @unapologeticfoodsnyc @avraestiatorio @eatingwithexperts @royalseafoodusa

Che Durena and Anthony Zenhauser join Zac Amico and they discuss a recap of Skankfest 2025, New Orleans food, an update on the DoorDash driver who claimed sexual assault, histrionic personality disorder, the woman who was sexually harrassed in Sri Lanka, the boy chased by a bear in Pennsylvania, the first Michelin Star strip club, twerking on a casket and so much more! (Air Date: November 19th, 2025)Support our sponsors!BodyBrainCoffee.com - Use promo code: ZOO15 to get 15% off!Zac Amico's Morning Zoo plug music can be found here: https://www.youtube.com/watch?v=oMgQJEcVToY&list=PLzjkiYUjXuevVG0fTOX4GCTzbU0ooHQ-O&ab_channel=BulbyTo advertise your product or service on GaS Digital podcasts please go to TheADSide.com and click on "Advertisers" for more information!Submit your artwork via postal mail to:GaS Digital Networkc/o Zac's Morning Zoo151 1st Ave, #311New York, NY 10003You can sign up at GaSDigital.com with promo code: ZOO for a discount of $1.50 on your subscription and access to every Zac Amico's Morning Zoo show ever recorded! On top of that you'll also have the same access to ALL the shows that GaS Digital Network has to offer!Follow the whole show on social media!Che DurenaTwitter: https://twitter.com/CheDurenaInstagram: https://instagram.com/CheDurenaAnthony ZenhauserTwitter: https://twitter.com/thezencomicInstagram: https://instagram.com/thezencomicZac AmicoTwitter: https://twitter.com/ZASpookShowInstagram: https://instagram.com/zacisnotfunnyDates: https://punchup.live/ZacAmicoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.