Podcast appearances and mentions of Niki Nakayama

Niki Nakayama's cooking is driven by intuition. At her two-Michelin-starred restaurant, n/naka in West Los Angeles, she masters modern kaiseki, a Japanese dining discipline focused on taste, texture, and presentation. Born and raised in Los Angeles, Nakayama began her culinary career at Takao restaurant in Brentwood and refined her skills in Japan. She later opened Azami Sushi Café, gaining fame for her omakase menu.At n/naka, Nakayama creates exquisite, seasonally-inspired dishes, making it one of L.A.'s toughest reservations. The restaurant has been on the Los Angeles Times' “101 Best Restaurants” list annually since 2013 and has garnered widespread media attention. Nakayama was a James Beard Foundation Award finalist for Outstanding Chef in 2023.Sustainability is key at n/naka, with 70% of ingredients sourced locally. Nakayama's kaiseki philosophy highlights natural flavors and seasonal purity. During the pandemic, Nakayama and her wife, Carole Iida-Nakayama, launched n/soto in West Adams, starting as a takeout restaurant and later becoming an izakaya-inspired eatery.***CHA-CHING! Customers are rushing to your store. Do you have a point-of-sale system you can trust or is it (ahem) a real P.O.S.? You need Shopify for retail.Shopify POS is your command center for your retail store. From accepting payments to managing inventory, Shopify has EVERYTHING you need to sell in person. Get hardware that fits your business. Take payments by smartphone, transform your tablet into a point-of-sale system, or use Shopify's POS Go mobile device for a battle-tested solution.Plus, Shopify's award-winning help is there to support your success every step of the way.Do retail right with Shopify. Sign up for a one-dollar-per-month trial period at www.shopify.com/founderhour. Once again, go to www.shopify.com/founderhour to take your retail business to the next level today.***The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off at www.liveouter.com/thefounderhour. Terms and conditions apply. ***Follow The Founder Hour on:Instagram | www.instagram.com/thefounderhourTwitter/X | www.x.com/thefounderhourLinkedIn | www.linkedin.com/company/thefounderhourYouTube | www.youtube.com/@thefounderhour

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** 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! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.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.

On today's episode of All in the Industry®, Shari Bayer is back at our Heritage Radio Network studio in Brooklyn with her guest Robert Simonson, who writes about cocktails, spirits, bars, and bartenders for The New York Times, and is the creator and author of the Substack newsletter, The Mix With Robert Simonson. Robert's books include The Old-Fashioned (2014), A Proper Drink (2016), and 3-Ingredient Cocktails (2017), among others. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015 and 2022 editions), and won the 2019 Spirited Award for Best Cocktail and Spirits Writer. Robert's work, which has also appeared in Vinepair, Punch, Imbibe, Saveur, Bon Appetit, Food & Wine, New York magazine, Lucky Peach, and more, has been nominated for a total of 16 Spirited Awards and four IACP Awards. Today's show also features Shari's PR tip to get in the mix; Industry News Discussion about Michelin-starred Chef John Fraser's new "The Industry Table" program; plus, Shari's Solo Dining experience at Chef/Owner Niki Nakayama's n/naka, a two-Michelin star, global destination for modern kaiseki with a California twist in Los Angeles, CA. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Robert Simonson and 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.

On today's episode of All in the Industry®, Shari Bayer goes on location in Los Angeles with Niki Nakayama, chef and owner of the acclaimed two-Michelin-starred restaurant n/naka, which serves as a global destination for modern kaiseki with a California twist. Alongside her wife and co-chef Carole iida-Nakayama, Niki serves world-class, artfully curated, exquisite dishes in a progression designed to reflect the mood of the season, time, and place. She is also the chef/partner at n/soto, her second concept -- an innovative izakaya-inspired Japanese restaurant, also in LA, which was born during the pandemic. In addition, Niki is a contributor to Shari's upcoming book, CHEFWISE, Life Lessons from Leading Chefs Around the World (Phaidon, Spring). Today's show also features Shari's PR tip to pursue work that you have an honest love for; Industry News Discussion on The New York Times article, "Inside the 'Top Chef' Industrial Complex" by Brett Anderson; plus, Shari's Solo Dining experience at Gem Wine in LES, NYC, a neighborhood wine bar by chef/owner Flynn McGarry (Gem, NYC), who is also a CHEFWISE contributor. **We are proud to announce that our show, All in the Industry, WON "Best Host" award for the 14th Annual The Taste Awards! Shari had a wondeful time celebrating at the Awards ceremony and reception at the Writer's Guild Theater in Los Angeles on March 13th! Thank you, The Taste Awards, and all of our devoted listeners! We greatly appreciate you!! Check out photos from the LA @allindustry and @sharibayer.**Photo Courtesy of Shari Bayer and Niki Nakayama, n/naka.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.

Niki Nakayama: A Chef's Tale in 13 Bites by Jamie Michalak & Debbi Michiko Florence

Chef Niki Nakayama opened her two Michelin Star winning restaurant in Los Angeles in 2011. Chef Niki, is very humble, but is completely shattering stereotypes in a culturally male dominated field. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Can your significant other's food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” introduces us to three couples who are learning to make peace despite their domestic culinary wars. Plus, we explore kaiseki with Niki Nakayama and Carole Iida-Nakayama; Dan Pashman rails against avocado toast; and we share our recipe for Chewy Molasses Spice Cookies with Browned Butter Icing, which was inspired by a listener question. (Originally aired November 30, 2019.)Get the recipe for Chewy Molasses Spice Cookies with Browned Butter Icing: https://www.177milkstreet.com/recipes/chewy-molasses-spice-cookiesThis week's sponsors:Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur's line of products. See acast.com/privacy for privacy and opt-out information.

On this episode, Bourby talks to Emmy-winning film and television composer Silas Hite (LA), whose music you would have heard around the world from Netflix's Chef's Table to Cloudy With A Chance Of Meatballs. Hear how a serendipitous meeting between the the two came about some years ago, what it is like to soundtrack food and life in LA at the moment amidst the protests and unrest. Listen closely and you'll hear music from Silas's album 'Sounds for a Dinner Party' in the background, and the episode finishes on his 'food symphony' from the piece No More Doubt from the soundtrack to the Chef's Table episode featuring n/naka and chef Niki Nakayama.

A conversation with chef Niki Nakayama, owner of n/naka restaurant in L.A., about authenticity in food, creating the satirical menu for “Always Be My Maybe” and getting her grilled cheese sandwich fix in Japan.[Advertisement] Asian Enough is presented by "Little America," now streaming exclusively on Apple TV+, in the TV app, on all iOS devices, and TV App supported devices.

A conversation with chef Niki Nakayama, owner of n/naka restaurant in L.A., about authenticity in food, creating the satirical menu for “Always Be My Maybe” and getting her grilled cheese sandwich fix in Japan.[Advertisement] Asian Enough is presented by "Little America," now streaming exclusively on Apple TV+, in the TV app, on all iOS devices, and TV App supported devices.

Can your significant other’s food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” introduces us to three couples who are learning to make peace despite their domestic culinary wars. Plus, we explore kaiseki with Niki Nakayama and Carole Iida-Nakayama; Dan Pashman rails against avocado toast; and we share our recipe for Chewy Molasses Spice Cookies with Browned Butter Icing, which was inspired by a listener question. Get this week's recipe: Chewy Molasses Spice Cookies with Browned Butter Icing Get our recipe for French Spice Cake (Pain d’épices). Check out our 2019 Holiday roundup. Listen to How to Date a Vegan on The Food Chain. Listen to Sidedoor from the Smithsonian. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how. This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

The culinary consultant for Always Be My Maybe, Niki Nakayama is the chef at n/naka, one of the hardest restaurants to get a table at in the country right now. She tells us why, in the kitchen, practice precedes intuition; how Japanese hospitality is reciprocal; and what that that song Sukiyaki is actually all about. Smart Mouth is on Patreon: www.patreon.com/smartmouthpodcast www.instagram.com/smartmouthpodcast/ www.facebook.com/groups/268127480409103/ Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://podcasts.apple.com/us/podcast/smart-mouth/id1171755407

San Diego joined the world's dining elite Monday, when the city's first Michelin star was awarded to the luxurious Carmel Valley restaurant Addison. At a ceremony for the inaugural Michelin Guide California in Huntington Beach, which was attended by a who's who of the state's top chefs and restaurateurs, Addison executive chef and San Diego native William Bradley accepted the illustrious award for the 13-year-old bastion of fine dining at the Fairmont Grand Del Mar. “We're just so happy and so honored to be part of such a prestigious guide representing San Diego and Addison. It's just amazing,” Bradley said after the awards were given out. “It was surreal. To be standing on that stage with that backdrop and with all those amazing chefs. It's a dream.” Among the celebrated chefs in attendance were José Andrés, Michael Cimarusti, Michael Mina, Niki Nakayama, and Ludo Lefebvre. A total of 90 California restaurants were awarded stars at Monday's reveal event, 69 with one star (for “High quality cooking, worth a stop”), 14 with two stars (“Excellent cuisine, worth a detour”) and seven with three stars (“Exceptional cuisine, worth a special journey”). Among the three-star recipients, all were repeat winners; no new three-star designations were given. Story: https://www.sandiegouniontribune.com/entertainment/dining-and-drinking/story/2019-06-03/san-diego-joins-dining-elite-as-first-michelin-star-goes-to-addison

Silicon Valley has a reputation for being a place where young geniuses are too busy disrupting the world to buy clothes; jeans and a hoodie generally qualify as business attire. But that is changing, the New Yorker fashion correspondent Rachel Syme notes. Tech moguls have become more conscious of appearances, and a distinctive look—based on optimized, streamlined garments, like trendy Allbirds sneakers—is emerging. Tech moguls have become more conscious of appearances, for better or worse; Elizabeth Holmes, the disgraced founder of Theranos, raised hundreds of millions of dollars partly on the image she cultivated with a turtleneck à la Steve Jobs. Syme spoke with the professional stylist Victoria Hitchcock, who runs a thriving practice in Silicon Valley showing the powerful how to project “powerful” for the digital age—without looking like a bunch of bankers. Plus, Helen Rosner talks with Niki Nakayama, one of Los Angeles’s top chefs, about setting up a kitchen that is hospitable to women, and about the impossibility of creating authentically Japanese cuisine in America.

This week Richard and Jazmin ring in the new year with Chef Niki Nakayama who explains Kaiseki and it's use in her restaurant N/naka, her experience on Chef's Table, and of course a little resolutions talk is inevitable this time of year. Remember to join us on instagram @Starving4pod!

Ben brings his hit ATX panel "Breakfast with Phil" to LA's Dynasty Typewriter Theater (30:00) talking food, entertainment, creativity, and why LA is the world's best restaurant city with Everybody Loves Raymond creator Phil Rosenthal, actor/restauranteur Danny Trejo (Machete, Spy Kids, Breaking Bad, Trejo's Cantino, Trejo's Doughnuts), and n/naka chefs Niki Nakayama and Carole Iida-Nakayama. Recorded Live at the Dynasty Typewriter Theater on May 12, 2018. We should say that this was recorded before Anthony's Bourdain's death, as Bourdain is mentioned. (12:53) Ben also talks to Glen David Gold, the author of Carter Beats the Devil, Sunnyside, about his new memoir I Will Be Complete now available: https://www.amazon.com/I-Will-Be-Complete-Memoir/dp/1101946393CONNECT W/ BEN BLACKER & THE WRITER'S PANEL ON SOCIAL MEDIA:https://twitter.com/BENBLACKERhttps://www.facebook.com/TVWritersPanelTHE WRITER'S PANEL IS A CO-PRODUCTION OF THE FOREVER DOG PODCAST NETWORK AND THE ATX TELEVISION FESTIVAL.http://foreverdogproductions.com/fdpn/podcasts/the-writers-panelhttp://atxfestival.com

In this episode, Amber is talking jobs, work, and the meaning of it all. Listen and find out what you can do to future-proof yourself, why resumes don’t matter, and why chef Niki Nakayama prefers the non-traditional route. Website: www.mytalkingdollars.com

Here’s a little trivia for you: Name this country. I’ll give you a couple hints. It’s slightly smaller than the state of California and more than 127 million people call it home. It’s also the place where PlayStation and gel pens were invented, and it boasts stunning mountains, parks and beaches, and has a wealth of historical landmarks and a welcoming culture. That’s right, the answer is Japan. Today, we’re talking specifically about Japanese cuisine, just one of the country’s many contributions that enhances our lives. Japan’s tourism slogan is “Endless Discovery,” so let’s delve in and discover a little more about this ancient and spectacular island nation. The post Niki Nakayama: She’s a Master of Japanese Cuisine appeared first on On The Dot Woman.

Overcoming naysayers and pushing herself to do her best work, world famous chef, Niki Nakayama, opened up her own highly acclaimed restaurant, n/naka. Niki discusses how she broke through personal and cultural expectations to go after her big dream. Learn about an inspiring woman who is pursuing her goals in spite of limitations, rules and criticism. After today's episode, you'll be motivated to take action on your own big dreams and goals. What's In This Episode: • What we can learn from the Japanese term, kuyashii, and how Niki overcame the expectation that she was to be a supporting character to the men in her life. • How Niki broke through personal and social barriers in her different environments. • The process of how Niki let go of her old dream and idea and started a new creative endeavor. • How limitations or rules can actually allow more creativity, instead of containing you. • How Niki chooses to represent herself in her kaiseki restaurant and in a male dominated industry • Using criticism to motivate you, instead of having a negative experience and quitting.

Today’s show explores terroir — the flavor of place. Discovering the wild flavors of your local bioregion is a smart and ecologically interactive way to intimately engage with your place and add context to the story of your food. Pascal Baudar — wild food researcher and a self-styled “culinary alchemist” — joins us to share his unique and inspiring niche in the wild food world: wildcrafted terroir. Based in southern California with access to many different ecosystems (mountain, desert, chaparral, and seashore) and 700+ different wildcrafted ingredients, Pascal is a brazen wild food experimenter who combines his knowledge of plants and his local landscape with the innovative techniques of a master food preserver and chef. Pascal was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine, and his locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson and Niki Nakayama. He is the author of The New Wildcrafted Cuisine, an incredible book of culinary concepts and ideas featuring recipes and preservation techniques using a local terroir. Pascal is here to change how we think about wild food. He invites us to experiment with the wild ingredients in our own local bioregion and shares some examples of how he creatively crafts wild cuisine from the landscape he calls home. You’ll hear the wide variety of uses for wild sage, how he makes his own salt and how he uses insects in his wild ferments. Pascal’s work is rooted in love of place, and I hope he inspires you to infuse more local wild terroir into your own wild food plate. EPISODE BREAKDOWN: Show Introduction: Hunt +gather updates: Fishing, free diving and iguana hunting in the Florida Keys Q&A: Methods of organizing/recording/searching for your hunting/fishing/foraging spots to go back to in the future Teaser about upcoming show on ticks Introducing Pascal Baudar Pascal’s niche in the wild food world What led Pascal to survivalism Defining terroir Pascal’s local bioregion and wild food unique to his area How Pascal uses sage in his dishes Reflecting on a career in commercial foraging Insect cuisine Relationship to stone Adding context to your food How to make your own salt Wildcrafted fermentation The work behind the wild food plate Pascal’s educational journey Making vinegar from fruit flies Using acorns Spiritual relationship to wild food Pascal’s prognosis for the future of the human species

As the owner, head chef, and mastermind behind her restaurant n/naka, Chef Niki Nakayama serves up coveted kaiseki dinners, a structured multi-course meal that emphasizes seasonality and extreme technical prowess. Niki truly straddles the line of tradition and innovation, sourcing local ingredients and employing centuries-old techniques. And she just may be the only woman in the world who does it. But while Niki is the master of her kitchen and craft, getting here was a struggle. In this episode, we tell the story of how she risked it all to launch her restaurant in one of the most cutthroat industries: food. And we learn that a commitment to your creative vision, even if it's doing it the hard way, can sometimes take you to the top. The Venture is hosted by Ashley Milne-Tyte This episode features: Niki Nakayama, owner and head chef at n/naka restaurant Carole Iida-Nakayama, sous chef at n/naka restaurant Besha Rodell, restaurant critic at LA Weekly Eric Rath, history professor at The University of Kansas Special thanks to: Dan Allen, Farmscape Sarah Rathbone, Dock to Dish LA To learn more about The Venture, go to virginatlantic.com/theventure Learn more about your ad choices. Visit podcastchoices.com/adchoices

You may have seen her on the first season of Netflix's hit series, "Chef's Table," and this week Chef Niki Nakayama sits down with us at her critically acclaimed Los Angeles modern kaiseki restaurant, n/naka. We talk about food. We talk about life. We talk about the cultural differences for female chefs in America and Japan. We talk about why she sometimes has Shalamar stuck in her head. Annique’s musical odyssey began at a young age in South Florida. In 2013, she ventured to NYC and created her debut album, “Phantom Letters”, released on Beyond Beyond is Beyond Records. Musical passion aside, Monet has also been involved in visual arts for many years and created all album art and music videos for her first release. We talk about finding your creative tribe and the time when creative journey has a an end point.

One of the featured restaurant owners on Netflix's Chef's Table, Niki Nakayama is the chef at n/naka, one of the hardest restaurants to get a table at in the country right now. She tells us why, in the kitchen, practice precedes intuition; how Japanese hospitality is reciprocal; and what that that song Sukiyaki is actually all about. Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/

Rick and Kate geek out about the Netflix documentary Chef's Table, which showcases renowned chefs who exemplify creativity, artistic expression, dedicated hard work, respect for nature, and respect for ourselves and our community through our work. We riff on the concepts these episodes bring up, from sustainable farming, to breeding produce for flavor rather than shelf-life, to how ego relates to work and success, to generosity of spirit in our work and life. In this episode, join us as we are inspired by the lives and work of Dan Barber, Francis Mallmann, and Niki Nakayama.

Today, we dive into one of the most incredible experiences fine dining has to offer: kaiseki cuisine. Combining hyper-local, foraged ingredients with refined Japanese technique, trailblazing Chef Niki Nakayama is redefining the traditional, multi-course Japanese meal at her acclaimed Los Angeles restaurant n/naka.    Helen Hollyman joins Chef Nakayama, her life-partner and sous-chef Carole Iida-Nakayama and renowned forager Pascal Baudar to explore the past, present and future of this mythic culinary tradition.   See acast.com/privacy for privacy and opt-out information.

This week we talk about how Bruce Lee documented his goals, valued mistakes and created a personal definition of success. A dedicated journal writer, Lee consistently wrote down his big and small goals. He believed that all goals did not have to be achieved, they were a way to orient yourself towards a big dream with meaning. They were also an opportunity to make mistakes along the way, learn and adapt as necessary—being in flow, using no way as way. He wrote this big goal for himself when he was 28 years old: My Definite Chief Aim I, Bruce Lee, will be the first highest paid Oriental super star in the United States. In return I will give the most exciting performances and render the best of quality in the capacity of an actor. Starting 1970 I will achieve world fame and from then onward till the end of 1980 I will have in my possession $10,000,000. I will live the way I please and achieve inner harmony and happiness. Bruce Lee Jan. 1969 Bruce Lee also valued mistakes and defeat. To him, "defeat is nothing but education. Nothing but the first step to figuring out something better.” Mistakes were learning moments. He also said "success means doing something sincerely and whole-heartedly.” It was a way of being a human being, not a destination or outcome. The success is in the doing and doing it with your whole heart. Action step for this week: try to write your own Definite Chief Aim. #AAHA (Awesome Asians and Hapas) This week’s shoutout goes to chef and owner of n/naka Niki Nakayama. Niki was born into a restaurant family and tried her hand at the family business with a normal popular sushi restaurant. But her artist’s heart longed for something more connected to her soul. She traveled throughout Japan for 3 years learning kaiseki style cuisine, a formal presentation of courses that accompany Buddhist tea ceremonies at monasteries. She then transformed this ancient cooking style into a modern interpretation that is uniquely her own. Her journey is beautifully documented in the Netflix series Chef’s Table and it’s worth a watch. #BruceLeeMoment (Bruce Lee’s philosophy in action IRL) This week’s #BruceLeeMoment comes from our team member Richard Grewar who runs the Bruce Lee Foundation Richard has struggled with depression for twenty years. On a particularly tough day when he felt like isolating, shutting down and giving up, this quote from Bruce Lee helped him zoom out and notice the world around him along with some frolicking dolphins: “Its like a finger pointing away to the moon. Don’t concentrate on the finger or you will miss all that heavenly glory.” Share your #AAHA and #BruceLeeMoment recommendations with us via social media @BruceLee or email us at hello@brucelee.com.

Chef's tabel är en dokumentärserie på 6 avsnitt där man får följa en världskänd kock per program. Kockarna man får träffa är bland andra Niki Nakayama, Francis Mallmann och svenska Magnus Nilsson. Dagens poddkompis är PP3:s filmexpert Måns Lindén som jobbat som kock och är självfallet ett Chef's table-fan.