Podcasts about Mugaritz

¿Qué vínculos hay entre el cine y la cocina? ¿Cómo surge el documental de "Mugaritz"? ¿Qué tiene de especial el cine de terror? ¿Es "La Isla de las Tentaciones" una comedia o una película de terror? ¿Qué actores o actrices son los más foodies? Hablamos con el director Paco Plaza ("REC", "Verónica", "Quien a hierro mata", "La abuela"...) sobre su carrera y sus vínculos con la cocina y la gastronomía a través del documental "Mugaritz, sin pan ni postre" Javi y Adri nos hablan, con la aparición estelar de Ramón, del 100 aniversario de Sal Costa Rocío nos habla de cuatro películas que le han gustado últimamente y las marida con cuatro vinos Rosa nos habla del gazpacho a través de la mítica escena de "Mujeres al borde de un ataque de nervios" de Pedro Almodovar y Ramón nos habla del menú de los Oscars, de los spaghetti westerns y de Bud Spencer.

Mugaritz y Vicomtech están desarrollando un proyecto piloto que lleva la gastronomía más allá del plato y permite disfrutarla en la distancia a través de la tecnología

Based in Malmo, Sweden,Lotta & Per-Anders Jörgensen are the founders of the legendary food magazine Fool. Lotta is an art director and Per-Anders, or P.A. as I have come to call him, is a photographer. This is a magazine that launched in 2012 and has put out, thus far, 8 issues, very sporadically. It has been a few years since. The last issue, but as they reveal in the episode, there will be a #9.Aside of its unpredictable publishing schedule, Fool is a rare kind of magazine. In a world where everything moves so fast, where writing about food is mostly oriented towards minuscule bits of information on social media that keep coming at a rapid pace, one after the other, Fool is slow. It's thoughtful. It's reflective. It's stories are about interesting humans that work in food and their ideas, regardless of how well known they are. It's creative, with beautiful illustrations and photography, and stories that have always gone a little bit deeper than anywhere else. I had the pleasure of writing a few feature stories there and there was never any indication of what the word count should be. Just make it as long as you think it should be, they would say. That kind of collaboration is a dream for a writer or contributor of any sort. When you pick up an issue, you can read it like a book. A decade later, the stories remain relevant.Lotta and PA also create books, such as the Burnt Ends book, which we talked about with that restaurant's chef, Dave Pynt, in the previous episode. They've also worked with Andoni Luis Aduriz of Mugaritz, and quite a few other truly iconic chefs. There is also a documentary series they have created that they will launch soon, or at least soonish, or when it feels right. Anyway, their work has always been a big inspiration for me so it was a pleasure to have them on.READ MORE AT NEW WORLDER.

This is an episode of The Reimagining Restaurants Podcast, a podcast focused on the future of restaurants by The Spoon Podcast's Michael Wolf. You can find out where to subscribe here. Episode Summary: In this episode of Reimagining Restaurants, host Michael Wolf sits down with Kevin Jeung, Chef of Research and Production at the legendary restaurant Noma. Kevin shares his journey from washing dishes in Toronto to helping innovate at what many consider the world's greatest restaurant. They discuss his early culinary experiences, his time in San Sebastian, his role in Noma's evolution, and the restaurant's transition towards product development and global pop-ups. What You'll Learn in This Episode: Kevin's unconventional path from university dropout to fine dining innovator. His experiences working in renowned kitchens around the world, including Noma, Mugaritz, and Gramercy Tavern. Why Noma is shifting from a full-time restaurant to a product and research-driven food lab. The philosophy behind Noma's pop-ups and how they approach new culinary landscapes. How Noma is using fermentation and product development to bring its flavors to a broader audience. The role of AI and technology in culinary innovation and research. Kevin's personal cooking habits, favorite kitchen tools, and his newfound appreciation for Cantonese cuisine. Resources & Links: Noma Projects Taste Buds Membership – Join to get exclusive early-access products. The Spoon Podcast Network – Explore other great food tech and restaurant innovation podcasts. Subscribe & Follow: Love this episode? Make sure to subscribe to Reimagining Restaurants on Apple Podcasts, Spotify, or wherever you listen. And if you enjoyed it, leave a review—it really helps! Join the Conversation: Join our Spoon Slack to let us know what you think about this episode and get early peaks at other episodes. Thanks for listening—stay tuned for more conversations with industry pioneers shaping the future of restaurants! Learn more about your ad choices. Visit megaphone.fm/adchoices

On this weeks podcast we are excited to have on Chef Chanthy Yen. Growing up in Windsor Ontario, Chanthy was lucky enough to grow up learning to cook from his Cambodian grandmother. His love of amazing food turned into a very successful career that has taken him across the country and around the world. Honing his skill at the much lauded Northwest Culinary Academy and has never looked back. He worked at the cutting edge Mugaritz in Spain. He worked with Ferran Adria and his team on culinary and gastronomic research in Barcelona. He has opened many restaurants but one of his crowning achievements was winning the 2024 Top Chef Canada a rigours 3 month cooking show that puts some of Canada's best Chefs through extremely tough challenges. I hope you enjoy the podcast. Send us your feedback

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This week, we talk with co-executive chefs and partners Thomas McNaughton and Ryan Pollnow at San Francisco-based Flour + Water to get the skinny on the direction their taking their highly successful pizza concept. Check out more details provided by Flour + Water:Thomas McNaughton, Co-Executive Chef & Founding Partner, Flour + Water Hospitality Group (Flour + Water, Flour +Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, grew up in Southern New Jersey. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them. Thomas is relentlessly driven by the community of farmers, craftsmen and “creatives” that call the Bay Area home.Ryan Pollnow, Co-Executive Chef & Partner, Flour + WaterHospitality Group (Flour + Water, Flour + Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.Flour + Water Pizzeria | Flour + Water Pizza ShopFlour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133Co-Chefs: Thomas McNaughton, Ryan PollnowBeverage Director: Samuel BogueDirector of Operations: Amanda FloresGeneral Manager: Paige McNeilHours: 11:30am to 10pm, dailyfwpizzeria.com | @flourandwaterpizzeria

Celebramos la 50 edición del Festival iberoamericano de Huelva y lo hacemos con dos de los tres Premios Luz, Paz Vega y María León. Elio Castro nos hace un repaso de la sección oficial y hemos estado con los protagonistas: el director del certamen Manuel H. Martín y Paula Palacios, directora del documental "Mi hermano Alí" que llegar a la cartelera y se ha presentado en la sección acentos .Otra de las cintas que llega a salas es 'Raqa' de Gerardo Herrero protagonizada por Álvaro Morte y Nina El Hammani. Con Mina y Gerardo charlamos de este thriller de espías basado en la novela Vírgenes y verdugos de Tomás Bárbulo.'Las chicas de la estación' de Juana Macías aborda temas tan delicados como el abuso a menores y la desprotección que sufren algunos de ellos en situaciones de pobreza y vulnerabilidad. Con Juan Macías estuvimos en el pasado Festival de San Sebastián, hoy lo recordamos. Otra de las cintas en la que nos detenemos es 'Borgo' de Stéphane Demoustier un thriller policiaco, inspirado en hechos reales, es Ángeles González Sinde quien nos la acerca. Y fuera de carta, José Fernández charla con Paco Plaza, director de la película documental que llega a Movistar Plus+, "Mugaritz, Sin pan ni postre", premio Culinary Zinema en el Festival de San Sebastián, también lo hace con el actor estadounidense Henry Thomas, conocido por interpretar en su niñez a Elliot el niño de 'E.T., el extraterrestre' y que ha sido galardonado con el Premio Isla Calavera de Honor.Todo esto además del resto de la cartelera y las secciones habituales.Escuchar audio

¿Cómo es Mugaritz, uno de los mayores templos gastronómicos del mundo, por dentro? ¿De qué manera se cocinan las ideas que se traducirán (o no) en un menú degustación de algo más de veinte platos? ¿Cuál es el precio de hacer lo que uno cree que tiene que hacer? ¿Y eso cómo casa con la respuesta del público o de los críticos culinarios? "Mugartitz. Sin pan ni postre", es el documental dirigido por Paco Plaza (Movistar) en el que se nos muestra todas las tripas del día a día de la cocina dirigida y pensada por Andoni Aduriz

En 'El Rincón y La Esquina', con Marta Sanz y Manuel Delgado hemos hablado de los kioscos. Roberto Villar y su equipo secreto nos traen la 'Biografía No Autorizada' del encargado de encender las luces de navidad en pleno noviembre: Abel Caballero, el alcalde de Vigo. Pepe Rubio nos ha llevado a un 'Viaje De Ida' a la vida del creador del futbolín, Alejandro Finisterre, que tuvo una vida entre la ficción y la realidad. 'La Entrevista' de la semana nos la concede Andoni Aduriz, dueño de uno de los mayores templos gastronómicos del mundo, Mugaritz. 

Andoni Aduriz es cocinero y creador del restaurante MUGARITZ. Paco Plaza es director de cine de terror con películas como REC. Los dos se consideran “amigos íntimos de toda la vida que se conocen hace solo dos años”, el tiempo que han estado rodando juntos un documental sobre el proceso de diseño del menú de Mugaritz. Hablamos sobre preguntas, lo que no se ve, devorar sobremesas, el concepto de “desalgoritmo”, saltos al vacío, la curiosidad, el estar dispuesto a no gustar, palabras, sustos, cocina vs. cine, dos duchas diarias y el explicar sin que esté.“Mugaritz. Sin pan ni postre” se puede ver a partir del 21 de noviembre. Una serie original de Movistar Plus+ en colaboración con Fonte Films.

El chef vasco Andoni Luis Aduriz ha pasado por los micrófonos de Madrid Directo con Nieves Herrero para presentar la película-documental Mugaritz: sin pan ni postre sobre su restaurante con dos estrellas Michelin, que se estrena en Movistar+ el próximo 21 de noviembre. Aduriz ha dicho que “no hay nada más inculcado en nuestra especie que la creatividad”. Ha destacado que “a veces parece que la creatividad va en contra de la tradición y eso no es verdad”, y que “decidí quitar las inercias como el pan y el postre en mis menús para que la gente entienda nuestra perspectiva”.

Chet Sharma's culinary intrigue, coupled with his academic and scientific interests, have made for an impressive and expansive career in hospitality.During his university studies, which ultimately led to a PhD in physics from the University of Oxford, he worked part time at a number of London's leading Michelin-starred restaurants, including Benares and Locanda Locatelli. After discovering a passion for hospitality, he went on to work at two Michelin-starred Mugaritz, Simon Rogan's Umbel Restaurant Group, two-starred Mark Birchall's Moor Hall, and the late, also two-starred, The Ledbury.In 2017, Chet moved to become Group Development Chef at JKS Restaurants – with whom he eventually opened BiBi in September 2021. A progressive restaurant serving dishes inspired by ingredients and memories from the Indian subcontinent. BiBi draws on the years Chet has spent cooking and sourcing ingredients for some of the most esteemed Michelin-starred restaurants in the world, whilst also embracing the full multicultural span of Indian cuisine. BiBi was GQ Restaurant of the Year 2022.Today we talk about:Chet's transition from a science background into foodSmall scale farmers in the UK and India to champion forgotten ingredientsHis ongoing research with the British Library into pre-colonial Indian foodWe also talk about the stress of the job and how, to this day, Chet lives with Ramsay Hunt Syndrome, a reactivation of Varicella Zoster Virus that affects his facial nerve brought on by stress during the pandemic.

Eric sits down with Ivan Brehm to explore his incredible culinary journey. From honing his skills under the legendary Thomas Keller to working at the cutting-edge kitchens of Mugaritz and The Fat Duck, Ivan's path has been anything but ordinary. Now at the helm of the Michelin-starred Nouri in Singapore, Ivan reflects on the experiences that shaped his innovative approach to cooking. Join us as we trace Ivan's steps through some of the world's most iconic kitchens, and discover the philosophy behind his acclaimed restaurant.

Ferran Adrià e Andoni Luis Aduriz sono due delle figure più influenti e creative nel mondo della cucina. Entrambi hanno rivoluzionato il panorama gastronomico con le loro visioni innovative e la loro dedizione alla ricerca e alla creatività culinaria. Ferran Adrià, noto per il suo lavoro presso il leggendario ristorante elBulli, e Andoni Luis Aduriz, fondatore di Mugaritz, hanno dimostrato di non essere solo chef di grande talento, ma anche pensatori profondi e pionieri nell'ambito dell'educazione gastronomica.

In the next episode, Eric and Phil sit down with Kevin Jeung, to reminisce about their shared experiences at the renowned Mugaritz. Together, they explore the challenges and triumphs they faced in one of the world's most innovative kitchens. From unforgettable culinary experiments to the rigorous demands of high-end gastronomy, this episode dives deep into the bonds formed and lessons learned during their time at Mugaritz. Join us for an engaging conversation filled with behind-the-scenes stories, personal reflections, and the unique camaraderie that comes from working in such an extraordinary culinary environment.

In the next episode, Eric and Phil sit down with Kevin Jeung, aka 'the Koji Whisperer', a veteran of some of the world's most renowned kitchens and currently the Chef of Research and Production at Noma. Having first met 10 years ago while staging together at Mugaritz, the trio reunites after some time apart to share Kevin's latest culinary adventures. They delve into Kevin's recent trip to San Sebastian, recounting an epic pintxo tour with Eric and a visit to a 'sociedad gastronomica' where they cooked and shared stories with friends. Join us for an episode filled with culinary nostalgia, exploration, and camaraderie.

¡Qué hambre! Menos mal que la primera parada es el restaurante Mugaritz de Andoni Luis Aduriz. Desde San Sebastián conectamos con el cocinero para atravesar las fronteras con la comida, su relación con el cerebro y la creatividad. Viene Use Lahoz con el 'Mundofiltro' de Kyle Chayka publicado por Gatopardo y traducido por María Antonia de Miguel. Un título sobre el poder del algoritmo. Terminamos con la actualidad y el traslado de las imágenes que estaban en la Iglesia de la Santa Vera Cruz, y cuya cúpula se desplomó, a la Catedral de Valladolid. Escuchar audio

Eric and Phil delve deeper into the culinary wonderland of one of the world's most acclaimed restaurants. With new stories and behind-the-scenes anecdotes, they uncover the hidden gems and untold tales that make Mugaritz a gastronomic legend. From kitchen mishaps to unforgettable encounters, join us for an immersive journey into the heart of Mugaritz, where innovation meets tradition and every dish tells a story.

Join Phil and Eric as they reminisce about their time as stagiers at Mugaritz, one of the world's top restaurants. From the moment they first heard about the restaurant's innovative cuisine to their arrival in the Basque Country, anticipation filled the air. Stepping into the kitchen, they were met with a whirlwind of activity and the intoxicating aroma of culinary creativity. As they navigated the fast-paced environment, they forged lifelong friendships and honed their skills under the watchful eye of the kitchen brigade. Their time at Mugaritz was a transformative experience, shaping their culinary journeys and leaving them with memories that will last a lifetime.

Aimar Bretos habla con el director de cine Paco Plaza y el chef Andoni Luis Aduriz, que preparan un documental sobre el restaurante Mugaritz.

Aimar Bretos habla con el director de cine Paco Plaza y el chef Andoni Luis Aduriz, que preparan un documental sobre el restaurante Mugaritz.

This week, we talk with co-executive chefs and partners Thomas McNaughton and Ryan Pollnow at San Francisco-based Flour + Water to get the skinny on the direction their taking their highly successful pizza concept. Check out more details provided by Flour + Water:Thomas McNaughton, Co-Executive Chef & Founding Partner, Flour + Water Hospitality Group (Flour + Water, Flour +Water Pizzeria, Penny Roma, Flour + Water Pasta Shop) Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, grew up in Southern New Jersey. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them. Thomas is relentlessly driven by the community of farmers, craftsmen and “creatives” that call the Bay Area home. Ryan Pollnow, Co-Executive Chef & Partner, Flour + WaterHospitality Group (Flour + Water, Flour + Water Pizzeria, Penny Roma, Flour + Water Pasta Shop) Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.Flour + Water Pizzeria | Flour + Water Pizza ShopFlour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133Co-Chefs: Thomas McNaughton, Ryan PollnowBeverage Director: Samuel BogueDirector of Operations: Amanda FloresGeneral Manager: Paige McNeilHours: 11:30am to 10pm, dailyfwpizzeria.com | @flourandwaterpizzeria

In this captivating episode, Eric delves into the rich tapestry of culinary history with his friend and esteemed chef, Alejandro Cancino. With a career spanning across the globe and stints at acclaimed restaurants like Mugaritz, Manoir at Quatre Saisons, Noma, Urbane, and Bulgari, Alejandro brings a wealth of experience and insight to the table.Join us as Eric and Alejandro reminisce about their shared adventures, exploring the vibrant world of gastronomy and reminiscing about unforgettable moments from their culinary journeys. From Michelin-starred kitchens to exotic locales, they'll share anecdotes, insights, and behind-the-scenes stories that offer a glimpse into the dynamic and ever-evolving landscape of the culinary world.So sit back, relax, and prepare to be transported on a culinary voyage filled with tantalizing tales, mouthwatering memories, and a celebration of the passion and creativity that define the world of food and cooking.

C.J. Navas comenta el documental que Paco Plaza está rodando sobre Mugaritz para Movistar Plus+, el estreno el día 24 de ‘La Pasión Turca' en atresplayer, el lanzamiento de Barça One, la nueva plataforma de streaming del club azulgrana y muchas noticias más en su repaso diario al mundo de la televisión. PATROCINADOR Suscríbete a Fueradeseries+ y escucha todos nuestros programas sin publicidad en tu reproductor habitual de podcasts, accede a contenido exclusivo, descuentos en la Tienda Fuera de Series y muchas cosas más. Además, si te suscribes antes de final de año, lo harás en condiciones muy especiales. Hazlo ya en https://fueradeseries.com/plus ENLACES: Lee sobre todo lo que hemos comentado y ve los trailers suscribiéndote de forma gratuita a la Newsletter de Fuera de Series: http://newsletter.fueradeseries.com  Únete a nuestro grupo de Telegram: telegram.me/fueradeseries Learn more about your ad choices. Visit megaphone.fm/adchoices

Johnny Spero has been cooking for pretty much his whole life, and he has been running his own restaurants since he opened Reverie in the Washington, D.C., neighborhood of Georgetown in 2018. The intimate fine-dining restaurant took its lumps over the course of the pandemic, but it was done in by a fire in August of 2022, from which nothing but memories was salvaged.Spero already had established himself as a big-name chef: When he was executive chef of José Andrés's Minibar in D.C., Washington Post critic Tom Sietsema had given the restaurant a four-star review and the local eater.com declared him “Chef of the Year.” He also competed in the Netflix show, The Final Table.Before the fire, Reverie had been granted a Michelin star.He also had another restaurant, the more casual Bar Spero inspired by the time he spent in Spain's Basque country, including a stage at the much lauded Mugaritz. But as he tried to pick up the pieces from the fire, and planned to reopen Reverie, Spero took the time to travel the world, doing collaborative pop-ups and continuing to learn how operators from around the world ran their own restaurants, sourced their food, and worked to make their own corners of globe a better place.Reverie is about to reopen — its debut is slated for late February — and Spero recently discussed what he has learned since the fire, and what his plans are for the future.Contact Bret Thorn at bret.thorn@informa.com

Mugaritz, Fäviken, RyuGin — these are only some of the legendary restaurants our co-host Phillip Walther started to hone his craft at, before leading fine dining kitchens all over the world including Mexico City, Dubai and Hong Kong.In this episode we explored Phil's philosophy, his journey towards culinary excellence, and the importance being a new kind of leader in the kitchen.

Chefs After Service This past week I got to sit down with Andres Giraldo of Snail Bar in Oakland,CA. A natural wine bar and retail shop in the Temescal district known for its excellent food, and incredible hospitality. Julianna Thorpe and Ignacio Zuzulich are both the Chefs of Dawn Ranch in Guerneville,CA. They have a storied history of acclaimed restaurants under their belt, including Meadowood where I worked with Julianna, and Mugaritz where Ignacio was the Chef de Cuisine o el JEFE DE COCINA!! YA TU SABES!! Its always fun to have multiple chefs on to talk shop about the industry that we love. Con mucho Amor!! Peace!! #chefpodcast #chef #cooks #restaurants #resorts #oakland #guerneville #podcast #chefstable #michelin #jbf #eater --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Karime López is the chef at Gucci Osteria in Florence, Italy. She was born and raised in Querétaro north of Mexico City and learned the love for good food from her mother and grandmother. As a chef, she's worked in some of the most prestigious kitchens around the world, from Mugaritz in Spain to Ryugin in Japan, before finally landing in Italy, working for Massimo Bottura. We'll hear about Karime López's work in most parts of the world and then becoming head chef at Gucci Osteria in 2018, where she now works with her husband, chef Takahiko Kondo. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Today on our episode #373 of All in the Industry®, Shari Bayer has a special "On the Road" episode from Food on the Edge, a two-day Food Symposium, which took place from October 16-17, 2023 in Dublin, Ireland. Food on the Edge featured approximately 50 speakers who were chosen for their innovation, passion, and influence on today's food culture, and was founded by Symposium Director JP McMahon of Aniar in Galway, Ireland. Shari led a panel on her new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook), with CHEFWISE chef contributors Andoni Luis Aduriz of Mugaritz, Donostia-San Sebastian, Spain; Elena Reygadas of Rosetta, Mexico City, Mexico; Tala Bashmi of Fusions by Tala, Manama, Bahrain; and JP McMahon. Shari also signed copies of her book, and took part in two days of excursions around the Dublin area as a part of the speaker program, which was extremely special. This show features several conversations that Shari had while in Dublin with following FOTE speakers: Alessandro Cozzolino, Executive Chef of La Lugia at Villa San Michel, a Belmont hotel, Florence, Italy; Endo Kazutoshi, Chef of Endo at the Rotunda in London, England; Rich Shih, Co-author of Koji Alchemy; Tom Jenkins, Managing Editor of finedininglovers.com and San Pellegrino Young Chef Academy; Arlene Stein, Founder/Executive Director of the Terroir Symposium in Canada; Andrea Petrini, Incontinent Writer/Food Curator/Oblique Strategist, Road Manager of THE GELINAZ!, and more; Jason Bangerter, Executive Chef of the Langdon Hall Country House Hotel and Spa in Canada, and JP McMahon. Thank you and congratulations to all! Shari loved meeting everyone and being a part of this fantastic symposium. And special thanks to JP, Abigail Colleran, Julieann Faherty, and the entire #FOTE2023 team! Today's show also features Shari's PR tip to tell a good story, speed round with JP, and Solo Dining experience at Fish Shop in Dublin, plus mentions of other restaurants and bars that Shari visited on her first trip to Ireland. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available at Phaidon.com, Amazon.com and wherever books are sold! **Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Abascal podría haber aprovechado la onomástica para, en lugar de reivindicar su sexualidad, denunciar la situación de los homosexuales allá donde son perseguidos, mayormente países donde rige el islam, contra el que tan cruzado se muestra en otras ocasiones. ¡Ya que no lo hace la izquierda!   Por lo demás, comprende perfectamente al líder de Vox. Uno va al espacio público sin banderas. ¿Qué orgullo puede haber en ser quien se es? Lo mismo gay que de pueblo, como presumió Feijóo en su última entrevista televisiva. Los españoles votan a un español, no a un gallego. Y ya que el candidato del Pp parece atender los consejos, no está de más recordarle que dejarse caer en los marcos identitarios que la izquierda le fabrica es un peligro.   En cuanto al galán de tranvía, pide no despreciar esa épica que se gasta, aun siendo mal actor. Sigue esperando respuesta, eso sí, a la petición de entrevista para EL MUNDO que le hizo, amablemente, vía el secretario de Estado de Comunicación.   Echó de menos en la necrológica de Jaime Peñafiel sobre Carmen Sevilla alguna alusión al hecho sensacional de que Pujol estuviera enamorado de ella. ¡Eso sí que hubiera sido restañar las heridas de España!   Le cansa cada vez más la lista de Best Restaurants, como una película vista demasiadas veces, y le preocupa –salvo en el caso de Mugaritz– que la vanguardia se convierta en cosa cómoda y adocenada.   Y fue así que Espada yiró.See omnystudio.com/listener for privacy information.

Rodolfo Guzmán is the Chilean chef who became the voice of his country's cuisine. After his chef's training in Spain's Basque country at restaurant Mugaritz, he opened his own restaurant, Boragó, in 2006, where he has dedicated his work on expressing the Chilean terroir, produce and flavours. Today, Boragó has a community of small producers and foragers supplying the restaurant with the essential ingredients from the Chilean seashores, land and mountains. After many years or hard work, Rodolfo Guzmán has put both his restaurant and Chile on the culinary world map and has earned a place in the 50 best restaurants ranking.⁠We will hear about the rise of Guzmán's restaurant, about the difficult years when the restaurant almost ceased to exist, and the breakthrough that paved the way to Boragó's global fame. At the end of the episode Rodolfo Guzmán will reveal his favourite restaurants in Chile, Santiago, London and in the rest of the world.All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

On today's episode of All in the Industry®, Shari Bayer is on location in NYC with her guest William Drew, the Director of Content for 50 Best, which includes The World's 50 Best Restaurants, Latin America's 50 Best Restaurants, Asia's 50 Best Restaurants, Middle East & North Africa's 50 Best Restaurants, among others. William has been a journalist and editor for more than two decades, spanning business-to-business and consumer magazines, as well as national newspapers. He is a former editor of style magazine Arena and continues to write and comment on food and restaurants in the UK and international media. Having worked for the 50 Best organization for more than a decade, he is privileged to have eaten in a healthy proportion of The World's 50 Best Restaurants (though the experience hasn't been so healthy for his waistline). As a long-time spokesperson for the 50 Best brand, he also oversees the Academy voting structure that creates the lists and all content across both digital channels and live events. Today's show also features Shari's PR tip to celebrate the industry; Speed Round; Industry News Discussion on the first-ever ranking of The World's 50 Best Hotels taking place in London in September 2023, and recently released annual list of The 50 Best Bars in North America; plus, Shari's Solo Dining experience flashback to 2013 at Andoni Luis Aduriz's Mugaritz in San Sebastian, Spain (recipient of the Icon Award 2023/ 50 Best, and featured chef in Chefwise); and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

¿Es la cocina un arte? ¿Cuánto más piensas menos cocinas? ¿Es la alta cocina actual sostenible? ¿Es Mugaritz un restaurante? ¿Cómo nace "diálogos de cocina"? ️ Hablamos desde Diálogos de Cocina con Andoni Luis Aduriz sobre Mugaritz, educación, cocina, creatividad y arte ️ Javi y Adri debaten sobre si la cocina es un arte y hablan de cocineros y autores como Quique Dacosta, Ferrán Adrià o Ernesto Castro Rocío nos compara los movimientos artísticos más famosos de la historia del arte con el mundo del vino, y nos cuenta la historia de Juan Haurie, que transformó el vino de Jerez. Y Ramón nos habla de Salvador Dalí, Velázquez, Pavarotti y, sí, de un dictador con bigote. ¿Cuál será?

Hablamos de una de las experiencias menos conocidas del chef de Mugaritz y repasamos lo más destacado de Diálogos de Cocina, por donde han pasado María Sánchez, Eugenio Monesma, Dan Saladino, Marta Álvarez o Lucía Freitas, entre otros. Pero también exploramos el interesante mundo del kimchi con un reportaje de nuestro compañero Fran Rodríguez.

El chef de Mugaritz, que tiene dos estrellas Michelín y ha estado 15 años situado entre los 10 mejores restaurantes del mundo, asegura que los reconocimientos tienen mucho peso y exigen una gran responsabilidad

Rafa Costa e Silva is the chef of Lasai and Crypto Kitchen in Rio de Janeiro, Brazil.

Ivan Brehm, chef-owner of one Michelin-starred restaurant Nouri (established in 2017) and creative interdisciplinary space Appetite (established in 2018) is recognized for having developed a groundbreaking approach to cuisine which he calls Crossroads Thinking. In addition to being a chef and restaurateur, Brehm is inspired by interdisciplinary thinking. The 38-year-old Brazilian chef honed his skills in some of the world's most vaunted kitchens including Thomas Keller's Per Se in New York; Andoni Luis Aduriz's Mugaritz in San Sebastian; and Heston Blumenthal's The Fat Duck, as well as his Experimental Kitchen, in Bray. Collectively, his professional experiences are significant. His time spent under the tutelage of each culinary iconoclast in his early career exposed Brehm to an incredibly rich diversity and contributed to a unique perspective of interconnection as they are expressed in the fields of cuisine, as well as philosophy, science, arts, and culture. In the ensuing years, Brehm has applied the rigors of research and development to his work in the kitchen. He has done this while also embracing his passion for philosophical and anthropological thought. Over time, Brehm has distilled his practice down to Crossroads Thinking. “Crossroads Thinking is my attempt at highlighting the interdependence of things using food and other forms of expression as a point of departure,” the curious chef explains. “It suggests that no one — no thing — exists in isolation and all things influence one another. Cooking food this way to connect with guests in a way that is deeper and more meaningful to both diners, chefs and servers alike.” Brehm has Culinary Art degrees from Senac, in his native Brazil, and the Culinary Institute of America. After his time at Per Se in New York and Mugaritz in San Sebastian, he worked at Paco Roncero's La Terraza del Casino in Madrid before travelling to Italy where he found himself learning about wine-making and the precious food traditions of Piemonte. In 2006, he moved to London and worked under Claude Bosi at Hibiscus in London before spending over four years with Heston Blumenthal. In 2012, he moved to Singapore to establish the kitchen at Bacchanalia which earned a Michelin star under his leadership. He left the now closed restaurant in 2017 and opened Nouri which earned its first Michelin star shortly after. In 2018, he established Appetite first as a virtual research center, and then — in the midst of a global pandemic — as a creative space at the intersection of food, art and music. The success of this unique space is a testament to people's interest in content rich and meaningful experiences. Brehm has called Singapore home for over a decade. On this episode of What's Burning, Ivan Brehm's chat with Host Mitchell Davis includes conversation around cooking at the Crossroads, the importance of EQ in the kitchen, and why “local" isn't always better. Follow Ivan on Instagram @ivanbrehm. For more on Ivan and his work, visit: www.appetitesq.com and www.noui.com.sg     

Santiago Lastra is the chef and owner of Kol, a fine dining Mexican restaurant in London.

Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at Le Manoir aux Quat' Saisons, Hibiscus, Mugaritz, Noma, L'Astrance, The Fat Duck, WD-50 and Pierre Gagnaire, before returning to London to take the position of head chef at Texture and then opening his own restaurant, Dabbous in 2012. Since closing in 2017, he opened Hide in 2018 to critical acclaim. Hide was awarded a coveted five stars in the Evening Standard, GQ restaurant of the year, as well as a Michelin star…. all within six months of opening. Joins us on a crafted culinary journey

Paco Morales is the chef of the restaurant Noor in Córdoba, Spain.

I have known James for years, his culinary skills are well above my pay grade, opening the restaurant of his dreams Commis in his home city of Oakland. All while driving this passion to make delicious food in a town he loves inspires me everyday. Ok I will just say it James you rock!! Born in Ubonratchathani,Thailand and raised in Oakland, California,James Syhabout is the Chef/Proprietor of Commis, the only Michelin-starred restaurant in Oakland since 2010; Hawker Fare, with both Oakland and San Franciscooutposts; and casual, beer-centric restaurant, The Dock, in West Oakland. Named “Best New Chef” in2010by the eponymousFood &Winemagazine,Syhabouthas been recognized not only for his skill and dedication to the culinary arts, but for reviving the dining scene in his hometown of Oakland.Before opening Commis and Hawker Fare, Syhaboutformally studied at California Culinary Academy inSan Franciscoand developed his craftat numerous Michelin starred restaurants around the globe,beginning asChef de Partie at Manresa(Los Gatos, California). Within a few months, Syhabout advanced toSous Chef,where his close workwith Chef David Kinchinspired hisinterest in different European cuisines and international culinary practices. After two years at Manresa, Syhabout ventured out to continue hisculinary education in Europe, where he worked with Chef Heston Blumenthal atThe Fat Duck(Bray, United Kingdom), followed by Mugaritz in the Basque country, near San Sebastian(Gizpuzkoa, Spain), while experiencing numerous Michelin-starredmeals along the way.Syhabout stayed in Spain as Chef de Partie at Alkimia(Barcelona, Spain) cooking new Catalan cuisine, before spending a season at Ferran Adria's ground breaking restaurantEl Bulli(Roses, Spain). Following his continued culinary travels through France and Italy, Syhabout returned to Manresa as a consultant training, working, sharing and developing new ideas from his experiencesabroad. In 2006,Syhabout worked with Chef Daniel Patterson to open Coi(San Francisco, California), providing him with the invaluable experience of opening a restaurant, from building codes and menu development, to inventory and the hiring and training of staff. Following Coi, Syhabout was scouted by the Plumpjack Group in 2006 to fill the Executive Chef position at their flagship restaurant, Plumpjack Café(San Francisco, California). Within the first year, he earned a ravethree and half star review from Michael Bauer in the San Francisco Chronicleand was recognized as a “Rising Star Chef”by San Francisco Magazine, San Francisco Chronicle and StarChefs.Com. With Syhabout at the helm,Plumpjack Café became one of the top draws for dining out in the San Francisco Bay Area as voted by Food & Wine magazine and was propelled back onto the Top 100 restaurant list compiled by San Francisco Chronicle.After accumulating numerous accolades at Plumpjack Cafe, Syhabout was recruited back to Manresa in the highly coveted role of Chef de Cuisine. His returnto Manresa was largely motivated bythe restaurant's involvement with Love Apple Farms and grower Cynthia Sandberg.The biodynamic farm provides bountiful heirloom varieties of vegetables, fruits, herbs, edibleflowers and seeds grown solely for the restaurant. Syhabout's involvement with the farm was a collaborative effort with Cynthia, focused on finding seeds of rare varietals and selectingwhat to grow for the restaurant through the changing seasons. Hisexperience working with Cynthia shaped his vision when developing menuswith a truefarm-to-plateapproach.In 2010, Syhabout's travels, studies and varied culinary experiences culminated in the launch of his first restaurant, Commis, the first fine-dining restaurant in Oakland, which was promptly awarded with one Michelin star a mere months after opening. In stark contrast to Commis, Syhabout opened Hawker Fare in 2011, in the very Oakland location of his mother's former restaurant, serving the Laotian Thai food he grew up with in a casual setting. Next came Box & Bells Eating House and The Dock(later to becomeOld Kan), both in Oakland, followed by the 2015 openingof a Hawker Fare San Francisco, and new Hawker Fare offshoot, Hawking Bird, in Oakland's Temescal area in December 2017. Syhabout currently operates Commis, Hawker Fare San Francisco, Old Kan and Hawking Bird. His first cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Thai Isan & Lao Roots, is released in January 2018 under Anthony Bourdain's Ecco imprint.Additionally, Syhabouthasappeared on The Food Network's “Iron Chef America”twice,asSous Chef forbothMourad Lahlou and David Kinch,aiding them in achievingtriumphant victories.

Born in Chile and based in New York, Victoria Blamey was most recently a chef in residence at Blue Hill at Stone Barns and Fulgurances Laundromat.

Peruvian chef Diego Muñoz is the chef of the restaurant Popular in New York City, and the former chef of Astrid y Gastón in Lima, Peru.