Podcasts about michelin stars

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! 

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?

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.

Tom Aikens was the youngest British chef to receive two Michelin stars, and is a huge advocate for farming - what he can't grow himself, he sources from British farmers for his restaurants. This year, for the first time ever, Tom is our #farm24 chef ambassador, meaning more than ever 24 Hours in Farming can reach more members of the public.  Message us

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.

Renowned celebrity chef, Jameson Stocks, joined the Breakfast with Martin Bester team ahead of the Good Life in Johannesburg. Known for his creative cooking flair and approach to mindful eating, Jameson quickly established himself as one of the brightest culinary talents in the world. While he blends traditional techniques with modern flavours, his cuisine is a celebration of locally sourced, organic ingredients. Beyond his technical expertise in the kitchen, Jameson's engaging personality and passion for living well has made him a favourite among food enthusiasts and television viewers alike.

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.

Claude Bosi: “I called him a c* on Twitter — my wife banned me from social media”**This week on The Go-To Food Podcast, we sit down with the maverick of modern French cooking, Claude Bosi — and nothing is off the table. From swearing at food bloggers to being told off by his wife, Claude shares the unfiltered stories behind his rise from Lyon to Ludlow to the heights of Bibendum, where he now holds two Michelin stars and cooks like he's finally happy.He tells us why he walked away from Hibiscus — leaving behind every single dish — and how freedom, rotisserie chicken, and an ode to his mother's tripe have defined the next chapter of his cooking. We talk accidental pork pie ravioli, scallop liver parfait, and the duck & caviar dish that took two and a half years to get right.We also hear the story behind the infamous Twitter meltdown that followed a lukewarm review, discover his go-to Chinese tasting menu spot in Pimlico, and learn about the deep-fried rabbit he devoured in Lisbon, along with vinegar-soaked tripe sandwiches. He reflects on the pressure of cooking for Michelin legends who still make him “shit himself” when they walk in, and explains why the true mark of a great kitchen is when your 20-year-old chef teaches you something new.Claude also opens up about his roots in Lyon — growing up in a family that made their own pâté, terrines and saucisson, and the traditional chicken quenelles in mushroom sauce his mother used to make. That heritage continues to shape how he thinks about food today. He speaks candidly about the stigma still faced by chefs and restaurateurs who dare to try and make money. But, as he says, you can love cooking and still know your worth.From chaos to Canelé, Claude Bosi is a force of nature — and this is his story, told like you've never heard it before.-------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!!!

A BETTER-BUILT MAGAZINE—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

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.

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.

We kicked off the program with four news stories and different guests on the stories we think you need to know about!Journey Forward's 15th Annual Casino Night – Thursday May 22nd – Journey Forward is a non-profit dedicated to bettering lives of those with paralysis. Christopher Knight – Actor (The Brady Bunch) & Host of This Year's Casino Night joined Dan to discuss the event.What is a Michelin Star and what does it take to earn one? The Michelin Guide (a guide rating the best restaurants) is coming to Boston. Restaurants inspectors have been deployed to Boston this year. Will Gilson - Chef/Owner of Cambridge Street Hospitality Group stopped by.New clues point to why colorectal cancer is rising in young people. Trisha Pasricha - Ask a Doctor columnist for The Washington Post & instructor in medicine at Harvard Medical School & directs the Institute for Gut-Brain Research at Beth Israel Deaconess Medical Center checked in with Dan.Patriot Week for Mass Fallen Heroes, a series of events honoring vets and Gold Star families leading up to Memorial Day. With Dan Magoon - Exec Director of Mass Fallen Heroes.Listen to WBZ NewsRadio on the NEW iHeart Radio app and be sure to set WBZ NewsRadio as your #1 preset!

Send us a textThe 2025 MICHELIN Guide Florida Ceremony went full throttle.  In this juicy, no-holds-barred breakdown, I share what really happened behind the scenes at the glamorous Four Seasons Resort in Orlando.Hear about the surprising wins, the missed invite, green star revelations, and what these results mean for South Florida's evolving fine dining scene. Expect insider commentary, personal moments from the night, and the predictions that (almost) all came true.If you're a Miami-Michelin enthusiast, buckle up. This episode is the raw recap you didn't know you needed.**Covered in this episode:*** A full ceremony breakdown* All new stars, Bibs, and recommended restaurants* Personal highlights and travel notes* Michelin's surprising oversights* Upcoming EXCLUSIVE  interview with a former Michelin inspectorListen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms:InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two?Message me at thewhetpalette@gmail.com. Thank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

This week we look at the rise and demise of Justin Bieber; Steve Hughes on Health and Safety;  Slave Labour and Solar Panels; The Conclave; Nicola Sturgeon on Transwomen;  Abortion in NSW;  Corporations fund Abortion; The Australian Election;  Country of the Week - Denmark and Dechurching Denmark;  India and Pakistan conflict;  Reform's Triumph; Antarctic Ice recovers; Why are there Michelin Stars;  the new Word Alive; Easter Church Attendance;  Feedback and the Last Word.  Justin Bieber, The Sex Pistols, Metallica, DR Koncerthuset, ZZ Top,  Duncan Chisholm, and George Thorogood 

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  

Is Jordan Kahn's Meteora on track for a second Michelin star? On this episode of The LA Food Podcast, we dive deep into LA's most ambitious fine-dining jungle—Meteora. After falling for Chef Jordan Kahn's futuristic tasting menu at Vespertine, we head to his Melrose Avenue follow-up to see if the hype (and the hefty price tag) is justified. Is this lush, high-concept, nature-driven restaurant actually deserving of a second Michelin star? We break it down, course by course.Plus, it's Part 4 of our Opening Cafe Esca series with chefs Luke Reyes and Reilly Cox. This week, they walk us through the creative (and chaotic) process of building a food and beverage menu from scratch for their upcoming coastal Italian spot in LA's Arts District.And don't miss our rapid-fire Chef's Kiss / Big Miss segment, featuring TikTok-famous olive oil squeeze bottles, Apple TV's new chef series, and maybe the most aggravating pizza guy on the internet.Helpful Links:Meteora https://meteora.la/TASTE on those pesky squeeze bottles https://tastecooking.com/the-big-squeeze/Careme preview, per The New York Times https://www.nytimes.com/2025/04/29/arts/television/careme-french-chef.htmlEater on Texas Strip https://ny.eater.com/2025/4/25/24416858/texas-renaming-new-york-strip-steak-bill-texas-stripOpening Cafe Esca Part 1 https://open.spotify.com/episode/19HDiV4o0i2dP9ZZ7B7E9BPart 2 https://open.spotify.com/episode/7DoKDMtS74ngrVzjBBkzXIPart 3 https://open.spotify.com/episode/7J8MZ7HGuMIdRvq6zYezUy?si=hXmPzXKrQ9uwKktH3tIEuw–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

On today's MJ Morning Show: Pope RIP Someone marred the Howard Frankland Bridge Morons in the news Red Robin's 'bottomless' burger How should you give a handshake? Do women want a red pill or blue pill type (Matrix reference) What is 'hat fishing' when it comes to dating? Rotten kids in the neighborhood Pope RIP Top 100 places to celebrate Easter Singer claims he was high 24/7 back when he sang the band's hits 88-year-old woman's home burned down by neighbor burning sex toys FSU resumes classes Birkin bags... how much do they cost to make? How does the way someone smells affect friendship? Video... guy has refrigerator balanced on his head while bicycling Billy Ray Cyrus and Elizabeth Hurley Capital One is buying Discover Martha Stewart took a dig at Katy Perry 2025 Michelin Stars... none for Tampa Bay area Sam's Club model removes all checkout lanes Flight canceled when a flight crew member doesn't show up

This week, I chatted to Andrew Morris, polyglot and creator of Oli Lingo, the MIchelin Star of Multilingualism. Connect with Andrew.Support the PodcastConnect on LinkedInConnect on InstagramALL IN Magazine Hosted on Acast. See acast.com/privacy for more information.

Natalie can't stop laughing about Riley trying to impress Piper's new friend with a fancy PBnJ. Plus, she shares her pricey birthday gift from Riley and tells you if it's worth getting. Enjoy Xx  Sponsor Note: Our listeners get 20% off your entire order when you use code HUNGRY at laundrysauce.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

LaTache began her calligraphy journey just a few short months ago – after dusting off a 4 – year old gifted calligraphy kit that had been sitting in the back of her closet. Now, she's almost made her full course investment back off of one referral from a friend, that  just happened to be for a high end brand needing place cards for a Michelin Star dinner. Crazy, right?! Not as much as you think! Join me as I learn about LaTache's whirlwind calligraphy journey and how tapping into your network truly is the best way to get your foot in the door! She shares with me:How simple birthday & greeting cards for family and friends can turn into “sneaky marketing”, and create connections you might never have established otherwiseThe specific course curriculum that allowed LaTache to adapt to client requests (and land her jobs!), and what makes our Crooked Calligraphy Community so special (spoiler alert – it's the STUDENTS)How she's “figuring it out along the way” and having the courage to put herself out there and just start!LaTache & SO MANY of my students have chosen to listen to the pro's rather than the con's of beginning their calligraphy journey. If you want to follow along in their footsteps, my signature courses are open for enrollment through April 1st, 2025! Whether you're just starting out, or looking to hone your style, we have courses for every part of your journey! Check them out HERE!

The Michelin Star is a restaurant rating system so powerful that a single star can launch careers, change cities, and even break chefs. So what makes one restaurant just “good” and another Michelin-worthy? The path to earning a Michelin Star isn't just about making great food—it's about precision, consistency, and a relentless pursuit of excellence. But why do these stars hold so much weight?   Today's episode pulls back the curtain on the fascinating world of Michelin Stars. Hosts Don and Kyle explore how a tire company unexpectedly shaped the fine dining industry, why chefs dedicate their lives to earning (or desperately holding onto) these elusive stars, and what truly sets Michelin-caliber restaurants apart. Along the way, they share their own experiences—from unassuming hole-in-the-wall joints to world-famous dining rooms—and break down whether the chase for a star is worth the sacrifice. Listen in for a compelling look at the prestige, pressure, and obsession that fuel the Michelin Star legacy.   --   Unlock the power of a framework that works—the StoryBrand Framework at StoryBrand.ai. It's like having the world's best copywriter create high-converting marketing whenever you need it. Start your free 7-day trial at StoryBrand.ai.   Learn how to make your marketing and messaging work using a proven framework in the updated book, Building a StoryBrand 2.0. Order it now on Amazonor wherever you buy books!