Podcasts about outstanding chef

David Nayfeld sits down with me to talk about his fatherhood journey. We talk about the importance of spending time with your kids. David chats with me about the many benefits on cooking meals with your kids. In addition, we talk about how dads are just as important when it comes to parenting. After that we talk about his new book, Dad's What's For Dinner. He and I talk about what parents and kids can learn from his book. Lastly, we finish the interview with the Fatherhood Quick Five.  About David Nayfeld  David Nayfeld worked with some of the best chefs in the world before co-creating Back Home Hospitality and opening the group's first restaurant, Che Fico, in San Francisco, which was named one of the best new restaurants in America by Bon Appétit and Esquire. He is also the chef and co-owner of Che Fico Parco Menlo, il Mercato di Che Fico, and Che Fico Pizzeria, and was Star Chefs' 2019 Rising Star Chef. Most recently, Nayfeld was named a semi-finalist for the 2023 James Beard Foundation Award for Outstanding Chef. Make sure you follow David on Instagram at @davidnayfeld. In addition, pick up his book, Dad, What's For Dinner? wherever you get your books.  About The Art of Fatherhood Podcast  The Art of Fatherhood Podcast follows the journey of fatherhood. Your host, Art Eddy talks with fantastic dads from all around the world where they share their thoughts on fatherhood. You get a unique perspective on fatherhood from guests like Bob Odenkirk, Hank Azaria, Joe Montana, Kevin Smith, Danny Trejo, Jerry Rice, Jeff Foxworthy, Patrick Warburton, Jeff Kinney, Paul Sun-Hyung Lee, Kyle Busch, Dennis Quaid, Dwight Freeney and many more.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Friday, Jan. 31, 2025. An old industrial site in Huntington will soon see new life as a manufacturing hub…West Virginia produces two more chef nominees for the prestigious James Beard Award…and plan a winter getaway to one of Almost Heaven's charming mountain towns…on today's daily304.   #1 – From HERALD-DISPATCH – A renovation two years in the making, the former ACF property and its last remaining building that served Huntington's old generation will now serve the new. The Huntington Municipal Development Authority board of directors voted to award two contracts for the infrastructure work on The Foundry (former ACF Industries site) and the renovation of the ACF machine shop, which is the last standing building on the property. HMDA bought the property in February 2020 and has been planning for this project for two years. The next step is getting approval from the U.S. Economic Development Administration to give the contractor the release to begin. One of the contracts will be to renovate the former machine shop to be the Marshall Advanced Manufacturing Center's welding and robotics laboratory--a prospect that has city officials excited.  Read more: https://www.herald-dispatch.com/news/acf-property-building-construction-awarded/article_eb25c85a-d9b5-11ef-87b9-4bb7662eac1a.html   #2 – From WOWK-TV – The 2025 James Beard Award nominations are out, and West Virginia is featured in some of the categories! Chef Chase Collier at Ristorante Abruzzi is in the running for the Southeast's Best Chef category, and William Dissen, who is originally from Charleston and is at The Market Place in Asheville, North Carolina, is in the Outstanding Chef category. This isn't the first time a West Virginia chef has been nominated for a James Beard Award. Chef Paul Smith of 1010 Bridge was nominated twice in the same category and won in 2024. Read more: https://www.wowktv.com/news/west-virginia/kanawha-county-wv/west-virginia-chefs-nominated-for-james-beard-awards/   #3 – From MLIVE – Winter in Almost Heaven mountain towns is unlike anything else you could ever experience. From snowy, scenic overlooks to cozy cabin stays, West Virginia is the perfect winter wonderland with its snow-covered mountains and warm small towns. If you're craving an Appalachian adventure, these charming mountain towns -- Morgantown, Davis, Fayetteville, Princeton and Snowshoe -- are perfect for a winter getaway. From outdoor adventures to cozy lodging and delicious local dining, you're sure to find plenty to do in West Virginia's mountain towns.  Read more: https://www.mlive.com/sponsor-content-n/?prx_t=taEJAR35tAI8ILA&ntv_acpl=770595&ntv_acsc=2&ntv_avcsc=2&ntv_ot=2&ntv_plt=770595_34486&ntv_pcc=zccdPiDzBMrwMpTvwT2yyUNS8TvBfQkqsaIUli0m5iE80IlFmrWz7XfSvNl6i1Fy&ntv_ui=d771cb57-94ed-4ee2-a25b-f409ee153454&ntv_ht=QUOTZwA   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

After a dark start to the New Year, a little light at the end of the tunnel this week as 18 Los Angeles chefs, bars and restaurants were named James Beard semifinalists. With Angelenos earning spots in the categories of Outstanding Chef, Outstanding Restaurant and Best Chef: California, Father Sal is with us today for one of our trademark, frankly psychotic dissections of what it all means. We attempt to answer questions like, is this a downward or upward trending year for LA? What are Angelenos' chances of turning their semifinalist nods into actual victories? Which restaurants most surprised us by earning a spot, and which snubs left us scratching our head? We also discuss a great article by the LA Times' Jenn Harris on LA chefs' wishlist for 2025, and after the break we're joined by friends of the pod Luke Reyes and Reilly Cox for Part 3 of our Opening Cafe Esca series. As a reminder, this is our series in which we're accompanying Luke and Reilly in their journey to open up an ambitious new coastal Italian restaurant in the Arts District this Spring. In this conversation, Luke and Reilly talk to us about bringing their ambitious design concept to life.  Feat. discussion of restaurants and chefs including Etra, Amiga Amore, Heritage BBQ, Evil Cooks, Barra Santos, Camelia, Baroo, Kato, Holbox, Gilberto Cetina, Chuy Cervantes, Damian, Bridgetown Roti, Poncho's Tlayudas, Kuya Lord, Suzanne Goin, Capri Club, Franceco Allegro, The Arroyo Club, La Morra Pizzeria, Marino, and more.  Helpful Links The 2025 James Beard Semifinalists https://www.jamesbeard.org/blog/the-2025-james-beard-award-semifinalists Jenn Harris' piece on LA chefs' wishlist https://www.latimes.com/food/story/2025-01-21/restaurant-2025-wish-list-los-angeles-chef-restaurateurs Opening Cafe Esca Part 1 https://open.spotify.com/episode/19HDiV4o0i2dP9ZZ7B7E9B Opening Cafe Esca Part 2 https://open.spotify.com/episode/7DoKDMtS74ngrVzjBBkzXI – 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

The James Beard Awards are kind of like the NBA season: They crown the champs, and it seems like training camps start two days later.Making the cyclical process all the more tolerable is how well Milwaukee does — a trend that continued when the James Beard Foundation named its semifinalists earlier this week. Since we're in the back-patting business, that's where we start this episode of the podcast.The nominees fell into two camps, the first of which is the expected announcements. The “Best Chef: Midwest” category is a prime example, with plenty of familiar names on the list:Dan Jacobs and Dan Van Rite of EsterEvKyle Knall of BirchRoss Bachhuber and Sam Ek of Odd DuckJamie Brown-Soukaseume and Chuckie Brown-Soukaseume of Ahan in MadisonThe other individual from our area to earn a nomination is Gregory León of Amilinda, who landed in the category “Outstanding Chef presented by Hilton.” But Milwaukee didn't stop there. We also scored a couple non-restaurant nods, as Bryant's Cocktail Lounge is up for “Outstanding Bar” and the forward-thinking hybrid cocktail lounge Agency (in the Dubbel Dutch Hotel) is in the category “Best New Bar.”We'll wait patiently for the finalists to be announced April 2, and then again for the winners at the annual awards ceremony June 16. In the meantime, here's what else you'll hear about in this episode:Now that the Cheel is no more, you might be looking for other places to get Himalayan cuisine in Milwaukee. Ann's got you covered.Maider Kitchen Restaurant will bring a Hmong-focused menu to Phongsavan Asian Market on North 76th Street.If you're in the mood for a traditional five-course Lao dinner, book a spot at Lucky Ginger's event Feb. 20.The Pfister will throw a 90th birthday gala for legendary chef and author Jacques Pépin, featuring more than 20 chefs from throughout Wisconsin.

The BanterThe Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake!The ConversationThe Restaurant Guys hear all about chef Patrick O'Connell's extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia. The Inside TrackThe Guys have stayed at Patrick O'Connell's Inn at Little Washington and couldn't have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest.“And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O'Connell on The Restaurant Guys Podcast 2006BioAlong with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station. O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better). He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal.InfoInn at Little Washingtonhttps://www.theinnatlittlewashington.com/Patrick's bookPatrick O'Connell's Refined American CuisineTrue Imitations of the Real McCoyBrendan L. CornerNYT 12 Feb 2006 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over.The ConversationThe Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares some behind the scenes tea from Top Chef. The Inside TrackThe Guys understand the NJ culture Tom experienced while growing up and one of them had the same first boss! Several years later, he returned to 40 Main with aspirations.  “So Jerry and I were ambitious. We didn't want 40 Main just to be a great restaurant in Milburn. We wanted it to be a great restaurant period,” Tom Colicchio from his book on The Restaurant Guys Podcast 2024BioTom Colicchio got his start in suburban New Jersey restaurants with stints in NYC and abroad.  In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. Craftsteak and ‘wichcraft followed.Tom won the 2010 Outstanding Chef award from the James Beard Foundation.He has written three cookbooks and just released his memoir and cookbook Why I Cook.Tom has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears.InfoAbout Tom and His Book Why I Cookhttps://www.tomcolicchio.com/Reach out to The Restaurant GuysIf you're in New Jersey...November 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In today's episode of Flavors Unknown, I'm delighted to sit down with the iconic Nancy Silverton—Los Angeles-based chef, award-winning baker, restaurateur, and celebrated author. Known for co-founding Pizzeria Mozza, Osteria Mozza, Mozza2Go, and Chi Spacca, Silverton is a James Beard Foundation Award winner for Outstanding Chef, an honor she received in 2014 for her remarkable contributions to the culinary world.Join us as Nancy reflects on what ignited her passion for the kitchen, her love-at-first-sight experience with cooking, and how she shaped her career path by learning from strong female mentors in California kitchens. We also explore how her yearly retreats to her home in a medieval village in Umbria, Italy, have profoundly influenced her style—both culinary and personal.  What you'll learn from Chef Nancy Silverton Discovering her Umbrian sanctuary (3:26) – Nancy shares why her heart returns to Italy every year and the role her charming Italian village plays in her life.Savoring Umbrian produce (7:58) – The vibrant, local ingredients from nearby farms that inspire her dishes.Cooking for family (10:15) – How her grandchildren's simple tastes bring joy and keep her connected to family.Embracing tradition in Italy (11:50) – Insights into community ovens and her first (and hilarious) pizza party attempt (13:04).The essence of travel (17:29) – The two things about travel that continue to inspire her approach to cooking and life.New culinary adventures (20:00) – What she's discovered about the flavors of Marseille and how it informs her cooking style.Finding her culinary calling (21:57) – How a college crush inspired her first steps into the world of cooking.A California culinary exception (24:57) – Why California kitchens gave her a rare experience in a traditionally male-dominated field.Career-defining milestones (27:14) – From Campanile's inception to her “bread-ucation,” Nancy discusses the challenges and pivotal moments that defined her career.Italian roots meet California innovation (32:24) – The story of “Cal-Ital” and how she reimagines classic Italian salads in her unique style.Travel and transformation (36:48) – How travel, especially in Italy, continues to shape her culinary expression.Her latest book, The Cookie That Changed My Life (42:37) – Inspiration behind the book, the “life-changing” cookie, and reflections on her writing journey.The connection between fashion and food (49:15) – Nancy's take on how her clothing style is as integral to her identity as her food, along with a look inside her “clothes pantry” (50:48).A culinary tour through LA (52:21) – Her favorite spots in Los Angeles, and a taste of her guilty food obsession (54:13).Future aspirations (55:18) – Nancy's dream collaborations, culinary lessons, and the two food destinations she still wants to explore.Key Takeaway:Chef Nancy Silverton embodies passion, resilience, and innovation. Her journey is a testament to the transformative power of dedication and travel, shaping not only her flavors but her life philosophy. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles.Conversation with Chef Elizabeth FalknerInside Los Angeles Food Scene: A Panel DiscussionConve...

Subscriber-only episodeThis is a Vintage Selection from 2006The BanterThe Guys discuss WalMart's announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart's marketing choice have on the American farmer?The ConversationThe Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a second world-class restaurant across the country.  Hear about Chef Keller's four basic principles he uses to come up with his amazing dishes. The Inside TrackThe Guys were lucky enough to dine at Per Se and French Laundry so they enthusiastically welcome Thomas Keller to the show. Will Chef Keller take Francis's advice about a new product line?“Yeah, I think that's why I took it nice and slow, was because I really enjoyed being in the kitchen. I really enjoyed working with my team. I really enjoyed the guest interaction. I enjoyed being at the French Laundry,” Thomas Keller on The Restaurant Guys Podcast 2006BioChef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America's “Chef of the Year” Award and the James Beard Foundation's “Outstanding Chef” and “Outstanding Restaurateur” Awards. He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d'Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world.There are more than 1.5 million copies of his cookbooks in print.InfoTo access all of Thomas Keller's conceptshttps://www.thomaskeller.com/thomas-kellerThe French Laundry Cookbook by Thomas KellerChef Thomas Keller on Instagram@chefthomaskellerOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

This is a Vintage Selection from 2006The BanterThe Guys discuss WalMart's announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart's marketing choice have on the American farmer?The ConversationThe Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a second world-class restaurant across the country from his first.  Hear about Chef Keller's four basic principles he uses to come up with his amazing dishes. The Inside TrackThe Guys were lucky enough to dine at Per Se and French Laundry so they enthusiastically welcome Thomas Keller to the show. Will Chef Keller take Francis's advice about a new product line?“Yeah, I think that's why I took it nice and slow, was because I really enjoyed being in the kitchen. I really enjoyed working with my team. I really enjoyed the guest interaction. I enjoyed being at the French Laundry,” Thomas Keller on The Restaurant Guys Podcast 2006BioChef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America's “Chef of the Year” Award and the James Beard Foundation's “Outstanding Chef” and “Outstanding Restaurateur” Awards. He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d'Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world.There are more than 1.5 million copies of his cookbooks in print.InfoTo access all of Thomas Keller's conceptshttps://www.thomaskeller.com/thomas-kellerThe French Laundry Cookbook by Thomas KellerChef Thomas Keller on Instagram@chefthomaskellerOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magReach out to The Restaurant GuysSupport the Show.Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

**If you'd like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here:https://www.buzzsprout.com/2390435/subscribeThis is a Vintage Selection from 2007The BanterThe Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark's brush with the great Julia Child. The ConversationThe Restaurant Guys welcome highly acclaimed Chef Eric Ripert to the show to talk about all things fish–acquiring, preparing, pairing with wine and serving to guests. They touch on new culinary trends and the benefits of comfort food (if you call roasted chicken with truffles “comfort food.”) The Inside TrackThe Guys have dined at Le Bernardin several times and confess that they recently canceled a reservation….but they are going to return.BioEric Ripert is the chef and co-owner of acclaimed Le Bernardin in NYC and Blue in Grand Cayman. He also has Aldo Sohm Wine bar with Maguy Le Coze and Aldo Sohm. Le Bernardin has received four stars from The New York Times since 1995, the only restaurant to stay in that realm of excellence for nearly 20 years. Le Bernardin holds three Michelin stars (since 2005) and has been named one of the top restaurants in the world by numerous publications. Chef Ripert has authored many books including The New York Times Best Sellers Seafood Simple: A Cookbook and Vegetable Simple: A Cookbook. His first television show Avec Eric garnered Daytime Emmys and James Beard Foundation Best Show Award. InfoLe Bernardinhttps://www.le-bernardin.com/Eric Ripert's websitehttps://www.ericripert.com/Avec Eric (TV show)https://www.aveceric.com/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysNo commercials...except for this oneSupport the Show.To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

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

This is a Library Selection from 2006 The Banter Francis shares about his visit to Ireland and his motorcycle trip through Austria. The Conversation The Restaurant Guys discuss the mission of Blue Hill at Stone Barns with chef Dan Barber. They dig into the philosophy and practices behind the farm including sustainable agriculture, local sourcing, and the benefits of organic and beyond-organic farming. Hear all of the benefits of using local, seasonal food, not the least of which is deliciousness.  The Inside Track The Guys admire Dan Barber's work as a top notch chef and champion of sustainable agriculture.  “When you understand who's behind it and the reasons for  the history. There's a context, for which to enjoy food, and that only increases the flavor, and as a chef, there's no seasoning, and no cooking technique that I can provide that's more appealing than, than a good story,” Dan Barber on The Restaurant Guys Podcast 2006 Bio In May 2000, Barber opened Blue Hill restaurant in New York City and a few years later, Blue Hill at Stone Barns  Pocantico Hills, New York.  He received the 2006 James Beard Foundation award for Best Chef: New York City. In 2009 he won the JBF award for Outstanding Chef and was named the Top Chef in America. In the same year Time magazine named him as 100 most influential people. Info Blue Hill at Stone Barns https://www.bluehillfarm.com/ Blue Hill Manhattan https://bluehillfarm.com/family-meal The Bar at the Merchant Hotel https://www.themerchanthotel.com/bars-restaurants Schnapps by Reisetbauer https://www.stageleftwineshop.com/websearch_results.html?kw=reisetbauer Chef Barber @chefdanbarber Our Sponsors: The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places: Stage Left Steak https://www.stageleft.com/ Catherine Lombardi https://www.catherinelombardi.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/

This week on Chewing, Monica and Louisa report back from the James Beard Awards. Monica talks to Outstanding Chef winner Michael Rafidi, Best Chef: Great Lakes winner Hajime Sato, and Lifetime Achievement Award winner Ruth Reichl. Then, Monica chats with Capriole Goat Cheese founder Judy Schad and Prairie Grass Cafe chef and co-owner Sarah Stegner. Louisa talks about her story on The Bear and dares Monica and Iris to try a James Beard award-winning chef's cannabis chocolate. Last, Monica catches up with TikTok star Jake Potashnick on finally opening the doors to his new farm-to-table restaurant Feld.   chewing.xyz chicagotribune.com/chewingpodcast facebook.com/chewingpodcast Insta Louisa Chu @louisachu1 Monica Eng @monicaengreporter   Links: Order Made in Chicago: Stories Behind 30 Great Hometown Bites    Music: Theme music: “Zhong Nan Hai” by Carsick Cars  Outro music: “15 Minutes Older” by Carsick Cars Segments:  “Working for the Knife” by Mitzki “Fly Over States” by Jason Aldean “The Midwest Can Be Alright” by The Gizmos “Grass Canons” by Olivia Tremor Control “A New Day Has Come” by Celine Dion

Go behind the scenes and on the Red Carpet at the Lyric Auditorium in Chicago as we dive into the 2024 James Beard Awards! We're in town to support our NC nominated crews, such as Jamie Davis of the Hackney in Washington, NC, Crawford Hospitality for Outstanding Hospitality and Chef Dean Neff for Outstanding Chef. We take you inside, discuss what it takes to get nominated, what it's like backstage and how the city of Chicago embraces the biggest food event of the year!  Video Production by Forrest Mason On the mic: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Got To Be NC! Delta Airlines Carrboro Coffee Roasters Here  

Michigan Chef Hajime Sato just took home the James Beard Award for Best Chef in the Great Lakes Category. He's the first sushi chef to earn the title. We met Chef Hajime Sato around this time last year, shortly after he was nominated for a James Beard in the Outstanding Chef category. Today, we revisit our conversation about sustainable seafood, and what it looks like to try new things in order to preserve tradition. GUEST: Hajime Sato, chef and owner of Sozai _______ Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions.See omnystudio.com/listener for privacy information.

On Today's Menu: As a public service, we talk about service… John's perspective on the 2024 James Beard Award nominations Restaurant rundown: Mother Wolf, Balla Italian Soul, Spago, Kaiseki Yuzu, La Popular, Winnie & Ethel's, Forte Tapas, and The George Sportsmen's Lounge What makes the best & worst restaurants in town? Email cheers@eattalkrepeat.com to give us an earful Should John drop a 52 not Las Vegas top restaurants or 50-100 greatest of all time? Food News You Can Use: Coming soon on eatinglv.com… John's idea of what makes the best restaurant in town Award-winning Chef Alon Shaya announced the opening of a new Mediterranean restaurant at the Wynn in 2022… crickets ever since The 2024 James Beard Award nominees came out Congrats to Chef Steve Kessler from Aroma Latin American Cocina, Chef DJ Flores from Milpa Mexican Cafe, and Chef Bryan Howard from Sparrow + Wolf for Best Chef: Southwest nominations; and Oscar Amador Edo from Anima by EDO for Outstanding Chef nomination Filipino pop-up bakery MILKFISH Bakeshop made the list, but pastry awards are a joke Is Edo Gastro Tapas & Wine moving? Ash and Sam tour the new Esther's Kitchen location Recent Ventures & Spots Mentioned:  Mother Wolf: Good, but doesn't give a “can't wait to go back” feeling Balla Italian Soul: Blown away by the crowd & food Forte Tapas Winnie & Ethel's Downtown Diner Spago: Go for the Veal 'Wiener Schnitzel' Kaiseki Yuzu: Raw a-FISH-ionado La Popular At Palms Hotel: You can't go wrong with anything you order The George Sportsmen's Lounge at Durango Resort: FAH-get about it… Incredibly bad food Le Cellier Steakhouse in EPCOT at Disney World

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

In this episode, Katy talks with chefs Reem Assil of Reem's California in San Francisco, and Carlo LaMagna of Magna Kusina in Portland, OR, and Magna Kubo in Beaverton. Reem is a Palestinian-Syrian chef and activist who was a semifinalist for the James Beard Foundation Best Chef West award in 2018 and ‘19 and a finalist for the Outstanding Chef award in 2022. She won a 2023 IACP award for her cookbook, Arabiyya: Recipes from an Arab in Diaspora. Carlo's restaurants highlight modern Filipino cuisine, and he was named one of Food & Wine's Best New Chefs in 2021. He was nominated for a 2022 James Beard Foundation Award for Best Chef: Northwest & Pacific.In this episode, Katy, Reem & Carlo talk about redefining success and failure, cultural and family pressures when cooking their food, and how they take care of themselves.We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they've felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn't exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website.  Reem AssilInstagram  |  Reem's California  |  Her book, Arabiyya  | Hospitality for HumanityCarlo LamagnaInstagram  |  Magna Kusina  |  Magna KuboSouthern SmokeInstagram  |  Get Help  |  DonateVisit HoustonInstagram  |   Website

On the heels of his James Beard Foundation Award recognition as Outstanding Chef (in the nation), Rob Rubba visited New York City to discuss his career to date, and the life changes that led to his super-popular restaurant Oyster Oyster in Washington, D.C.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."And if you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

On the next Industry Night … So I know I have mentioned being at the James Beards awards quite a few times but I'm gonna mention it again because it pertains to one of today's guests. Yes, I am a believer in the James Beard Mission, reason 1 why I was there. And yes I got the gig of a lifetime being hired by Hilton to be their ambassador on the red carpet — interviewing all the amazing people in the culinary world — like JBAward winner, Rob Rubba. Now Rob & I go way back. In fact he was on Foodie and the Beast years ago when he was working with NRG to open up Hazel — that's how long ago. And look at baby all grown up now with his restaurant Oyster Oyster and with a Michelin star, Esquire magazine's Best New Restaurant, the 2023 Outstanding Chef for James Beard Foundation, a "snail of approval" from Slow Foods USA, Wine Enthusiast magazine's Best New Restaurants in America, as well as Food and Wine magazine naming Rubba a Best New Chef in America 2022. I mean what other accolade is there to get? So how did Rob evolve? Well some of it had to do with another incredibly old friend. Max Kuller — I've mentioned good friend and restaurateur Mark Kuller who was an absolute force in the DC food, wine & hospitality scene. It was a friendship I cherished and I miss Mark a lot and think of him often — Mark's son Max became a part of the industry early on. He too was on F&TB pouring sherry I believe and I remember texting his dad and telling him that not only does his passion shine through on the mic but he is like sugar — put his finger in water and it becomes sweeter. Now look at him! At some point Max met Robb and they put together an award-winning concept that a lot of people were like … Oyster Oyster is plant based?! What the what? Guests Social Media Links: Rob Rubba Instagram:https://www.instagram.com/robrubba/ Facebook:https://www.facebook.com/rob.rubba Max Kuller Instagram:https://www.instagram.com/maxkuller/ Instagram:https://www.instagram.com/oysteroysterdc/ Facebook: https://www.facebook.com/pages/Oyster-Oyster/109857497477351 Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Quotes "By curating a focused palette, we're not just limiting our options. Instead, we're shaping a singular perspective that becomes its own source of excitement due to its uniqueness. - Max Kuller “Working in such a disciplined and organized restaurant was a game-changer. It defined the chef I aspired to be and set the trajectory for my career." — Rob Rubba Chapters 00:00 - Chatting with Culinary Innovators Max and Rob. 06:37 - How a Family Cookbook Collection Sparked a Love for Cuisine. 08:06 - The Journey of a Creative Mind to NYC's Culinary Scene. 11:55 - Stalled Career Progress: Finding Solace in Cooking. 15:28 - From Restaurant Obsession to Landing a Server Position. 20:25 - Uncharted Territory: First Impressions of Charleston 24:09 - The Evolutionary Road to Plant-Based & Sustainable Dining. 27:15 - The Oyster as a Metaphor for Natural Sustainability. 29:49 - Crafting a Sustainable, Welcoming Dining Experience. 34:28 - Local Ingredients & Natural Sweeteners: A Restaurant's Commitment. 35:43 - Leveraging Limitations as Creative Catalysts. 40:51 - Navigating Launch Hurdles: Trust Issues and Financial Barriers. 43:20 - How COVID Shifted Perspectives on Sustainable Dining. 47:20 - The Role of Financial Stability in Shaping Restaurant Menus. 49:14 - Zero-Waste Goals: Composting and a Closed-Loop System. 53:05 - Conclusion Produced by Heartcast Media www.heartcastmedia.com

Today's guest is the incredible Dan Barber, who is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world. Drawing on the wisdom and experience of chefs, farmers and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. Barber also applies his passion to work outside his establishments' walls. With vegetable breeder Michael Mazourek, he co-founded the seed company Row 7 to breed other foods for flavor and nutrition, and to make their seeds—which include marvels such as citrusy Patchwork Peppers and nutty Upstate Abundance Potatoes—available to the public. He also hosts educational programs, such as WastED, a pop-up that took place inside Manhattan's Blue Hill in 2015 and served delicious dishes made from ingredients most of us would never consider using up. He has also done a lot of recognition for compost which we love. Find out more about Blue Hill here: https://www.instagram.com/bluehillfarm/ And Dan Barber here: https://www.instagram.com/chefdanbarber/ Merci To Our Sponsor For This Episode!   The REV team has been mushroom obsessed for a long time and DIRTEA creates mushroom infused wellness products that are thoughtfully formulated for the best result. We are such a busy team and always looking for the healthiest way to keep our energy levels naturally high throughout the day without the usual jitters from too many cups of coffee. We were so thrilled to discover DIRTEA's Mushroom Coffee, which gives you energy without any crashes whilst also supporting your immune system, boosting focus, and improving your sleep. It's no secret anymore that you can get incredible health benefits by harnessing the power of mushrooms. In fact, it's been used in traditional Chinese medicine for centuries. Did you know every breath we take, we actually inhale mushroom spores? DIRTEA has done rigorous testing and development to provide the purest form of mushroom drinks to support your sleep, focus and overall well being.  Their newest blend that you have to try is their DIRTEA Matcha. If you start your morning with DIRTEA Matcha, you can truly experience all-day calm energy and heightened focus. Not to mention it tastes incredible as well. Serve hot or on ice during the summer months for a refreshing treat. For a limited time our listeners get an exclusive 10% OFF offer! Just head to dirtea.com and use the code ‘REV10' to get 10% off your first order.

In this episode Justine interviews the legend that is Wolfgang Puck as he shares about his 29 years of catering the Oscars and so much more. A name that is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed 2-Michelin star chef has built a brand encompassing three companies. Puck is also more widely known of late as the official chef catering for the Governors Ball, the Academy Award's post-Oscars celebration, which he has been doing for 29 years.Puck began cooking as a child, at his mother's side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence.In 1975, Wolfgang went to Los Angeles and very quickly garnered the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction.From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982, Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Puck has gone on to open a cult of hugely successful restaurants across the globe and in September 2011, Puck opened his first European venture, CUT in London at the new 45 Park Lane from The Dorchester Collection.He is the only chef to have won the Outstanding Chef of the Year Award multiple times.Instagram: @wolfgangpuck and @45parklane and @spagobhWebsite: CUT, London and Wolfgang PuckThank you for listening. Subscribe now so you don't miss an episode.You can follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and all Justine's restaurant visits and reviews too.And mymuybueno Chefs Instagram – our culinary community.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

This week we talk about how real food is the best medicine. Dan Barber is chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Barber's opinions on food and agricultural policy have appeared in The New York Times and other publications. He also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and Outstanding Chef (2009). President Barack Obama appointed him to serve on the President's Council on Physical Fitness, Sports & Nutrition. Barber continues his work to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. This episode was recorded live at the 2023 Aspen Ideas: Health Festival. Special thanks to the Aspen Ideas team for making this happen! Bon also wrote a blog post for the event, 5 Reasons Why Clinicians Should Think Like Designers. Episode mentions and links: Blue Hill Farm Stone Barns Center for Food and Agriculture Book: The Third Plate Row 7 Seeds Chef Dan Barber brings new veggie varieties to the aisle with Row 7 Seed Company Michael Mazourek: Culinary Breeding Network Dan's photo credit: Richard Boll Follow Dan: Twitter | Insta Follow Blue Hill Farm: Twitter | Insta Episode Website: https://www.designlabpod.com/episodes/128

Our guest today is Hajime Sato who is the chef/owner of Sozai near Detroit, Michigan. Hajime has been known for keenly pursuing sustainability, which is very challenging for a sushi chef, for the last 14 years.His efforts have been widely recognized, and this year, Hajime became one of the five nominees for the James Beard Foundation's Outstanding Chef Award. The James Beard Foundation Awards are often called the Academy Awards for culinary professionals, so you can tell how powerful Hajime's voice is.In this episode, we will discuss how Hajime came to the U.S. and became a sustainability-minded chef, how he manages to offer sustainable seafood at his Japanese restaurant Sozai, what unknown, delicious and sustainable seafood we should try, what we should do now for the future to keep enjoying seafood, and much, much more!!!Photo courtesy of Rebecca Simonov.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Rob Rubba is the chef of Oyster Oyster in Washington, D.C., which, despite the name, is a mostly vegan restaurant. One of the ‘oyster's in the name stands for oyster mushrooms, and the other is for the actual sea creatures, which apart from being delicious are regenerative animals that help shore up the coastlines and riverbanks where they grow while also helping to purify the water. The single oyster dish on the menu, from a local producer, of course, is the only item that is not vegan.Sustainability and connection to the environment and his community are hallmarks of Rubba's approach to running his business, which uses all sorts of local and seasonal ingredients while managing food waste and also looking after the welfare of his employees.His food is no joke either. He was named a Best New Chef by Food & Wine Magazine last year, and this year he won the James Beard Foundation Award for Outstanding Chef in the country. Rubba recently discussed his restaurant, his cooking, and his priorities.

In our second episode, Food & Wine's executive features editor Kat Kinsman speaks with the inimitable Mashama Bailey. You may know her from Chef's Table. her James Beard Awards for Best Chef, Southeast and Outstanding Chef, or her book Black, White and the Grey, which she co-authored with her business partner Johno Morisano. You may have caught her on a screen on the back of an airplane seat, sharing the secrets of Southern cooking. Mashama Bailey is everywhere — as she should be! But before all that, she was going to cooking school and getting a degree in social work, but not quite feeling like she had found her place. And then a fateful trip came along that set her on the path to superstardom. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. In 2022, Mashama won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin's La Technique as a gift and it started his culinary journey. At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland. Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire. Mark followed up his culinary education with a diploma from Steven Spurrier's l'Academie du Vin. Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant. In 1994, Mark opened Tarbell's Restaurant. Tarbell's has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant. He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard “Best Chef – Southwest”. Mark has appeared on many national and statewide programs, including winning on Food Network's “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years. Mark has won four Emmy Award's as the host of AZ PBS's “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master. Mark Tarbell's restaurants and retail wine shops include Tarbell's Restaurant, T's Wine Bar, The Wine Store, Tarbell's Catering and The Tavern at Phoenix Sky Harbor Airport Terminal 3.

Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin's La Technique as a gift and it started his culinary journey. At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland. Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire. Mark followed up his culinary education with a diploma from Steven Spurrier's l'Academie du Vin. Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant. In 1994, Mark opened Tarbell's Restaurant. Tarbell's has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant. He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard “Best Chef – Southwest”. Mark has appeared on many national and statewide programs, including winning on Food Network's “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years. Mark has won four Emmy Award's as the host of AZ PBS's “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master. Mark Tarbell's restaurants and retail wine shops include Tarbell's Restaurant, T's Wine Bar, The Wine Store, Tarbell's Catering and The Tavern at Phoenix Sky Harbor Airport Terminal 3.

Chef Michael Schwartz joins WLRN's Carlos Frías to talk about South Florida's food scene. Schwartz is a pioneer in South Florida's food scene. He's a James Beard Award winner and he's been nominated yet again — this time on a national level for the category of Outstanding Chef.

On episode eight of the Between Bites podcast with Nina Compton and Larry Miller, Chef Serigne Mbaye talks about how he went from washing dishes at a New York restaurant to being a 2023 James Beard Foundation award semifinalist for Emerging Chef. Chef Nina Compton knows a little bit about the James Beard Foundation awards. She was nominated for the James Beard award for Best Chef: South at her restaurant Compère Lapin. In 2018, Chef Compton won the James Beard award for Best Chef: South. The list of 2023 James Beard awards semifinalists, announced on Jan. 25, sees Chef Compton return as a nominee for Outstanding Chef, joining Chef Mbaye as hopefuls for this year's awards.See omnystudio.com/listener for privacy information.

What does leadership look like for restaurateurs in 2022? How do we continually evolve in an industry that has changed so much over the past two years? How does one maintain high standards in their work? These questions, and more, are discussed in this episode of Niver Niver Land. Our guest, Alex Roberts, is one of the most critically acclaimed chefs in Minnesota history. In 2010, he was selected as one of the "Best Chefs in America" by the James Beard Foundation. The rest of his Beard nominations, which amount to 6, include "Outstanding Chef" and "Outstanding Restaurant." After cutting his teeth in New York City, Roberts came to Minneapolis in 1999 to open Alma. The restaurant is still open today and has become an institution of dining in the Midwest. His other great contribution to the state, Brasa Rotisserie, further established his reputation as an incredibly talented and versatile chef.Follow Alex on Instagram.Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube | Facebook- Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry. The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul. Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years. Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

Today's guest, Dan Barber, is known as the “philosopher chef.” He's the author of The Third Plate: Field Notes on the Future of Food and leads Blue Hill at Stone Barns, his family-run restaurant at the Stone Barns Center for Food and Agriculture, a multipurpose non-profit organic farm and education center set on a 1920's Rockefeller estate outside of Tarrytown, New York. Another Barber project is Row 7 Seeds, a vegetable seed company that breeds new varieties for flavor. Chef Barber has given TED talks and written opinion pieces for the New York Times and The Guardian; has served on President Obama's Council on Physical Fitness, Sports and Nutrition; and received multiple James Beard awards, including Best Chef: New York City and America's Outstanding Chef. He's even been previously named one of Time magazine's 100 most influential people in the world. Also on today's program, The Green Dream's literary critic Hermione Hoby returns, with a review of An Immense World: How Animal Senses Reveal the Hidden Realms Around Us, a new book by the Pulitzer-prize winning Atlantic magazine writer Ed Yong. Read the transcript of this episodeGet to know Dana Thomas and her book FashionopolisLearn more about Chef Dan Barber and Blue Hill Stone BarnsExplore the work of Hermione HobyRead more about Ed YongDiscover the fashion brand Another Tomorrow

Will Guidara has been immersed in the restaurant industry since the age of thirteen. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006. Under Chef Daniel Humm and Will Guidara's leadership, Eleven Madison Park received four stars from the New York Times, earned three Michelin stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also received six James Beard Awards, including Outstanding Chef and Outstanding Restaurant inside and a  America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. Checkout Will's new book, Unreasonable Hospitality.  You Unleashed Course  50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today for only $99!- Click Here Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram 

Pitmaster Rodney Scott has been cooking whole-hog barbecue over wood coals since he was 11 years old. For the next 25 years he worked with his family in their BBQ stop in Hemingway, SC until 2017 when he opened Rodney Scott's BBQ in Charleston, SC.  In the same year the restaurant was named one of the 50 Best New Restaurants by Bon Appetit Magazine and in 2018, Scott was awarded the James Beard Foundation's award for Outstanding Chef in the Southeast, being only the second pitmaster to ever do so. He's now working on opening his 6th restaurant in Nashville. Rodney is going to give us ideas for the last blast of the summer BBQ, Labor Day weekend.  Andy and Dave will be talking about grilling fish. 

Wine educator and certified sommelier Grant Wood joins Robert Tas to review the wine list at Gramercy Tavern, a contemporary American restaurant that the restaurant has earned nine James Beard Awards, including "Outstanding Restaurant" and "Outstanding Chef in America" In addition to a few cocktail suggestions to kick off the evening, Grant identifies a bio-dynamic wine on the list that should not be missed, wines to impress the wine nerds,  the best wines for fatty, gamey dishes, and a lighter wine that will pair with pretty much everything. In addition to wine, Grant suggests a few sweet wines to finish off the meal.  Wines reviewed include: 2018 Rosé of Merlot by Channing Daughters 2017 Franz Hirtzberger Grüner Veltliner from the Wachau in Austria 2018 Peter Lauer Barrel X Riesling For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America's “Chef of the Year” Award and the James Beard Foundation's “Outstanding Chef” and “Outstanding Restaurateur” Awards. He holds an honorary Doctor's in Culinary Arts from The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d'Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. With more than 1.5 million copies of his cookbooks in print, he is the author of six cookbooks, including the recently released, The French Laundry, Per Se.   5x #1 Bestselling Author and Motivational Speaker Erik Qualman has performed in over 55 countries and reached over 50 million people this past decade. He was voted the 2nd Most Likable Author in the World behind Harry Potter's J.K. Rowling.   Have Erik speak at your conference: eq@equalman.com   Motivational Speaker | Erik Qualman has inspired audiences at FedEx, Chase, ADP, Huawei, Starbucks, Godiva, FBI, Google, and many more on Digital Leadership.   Learn more at https://equalman.com

For more FT Weekend content, including our special Food & Drink mini-series, search 'FT Weekend' where you listen to podcasts and subscribe there.This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code, specifically for our listeners: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Hosted by David and Sam Nellis. On today's show: • Antoine Robert, co-owner of Distilleries et Domaines de Provence. We're sampling Absinthe Absente and learning about the absinthe ritual, a cocktail to remember; • Chad Sparrow, Common Plate Hospitality Group. In 2015, the group launched Mason Social, a contemporary American restaurant in its hometown of Alexandria. The restaurant group expanded in 2018 with Mexican concept Urbano 116, Augie's Mussel House and Beer Garden. For Urbano, the team has created a tequila which pairs well with… chocolate! • Leigh Phillips and Solomon Mangham founded NextDay Original in 2020. NextDay is a suite of all-natural productivity and recovery products treating the core issues of hangover. Hmmm, sounds like Leigh and Solomon have a lot to confess – uh, “tell” us; • Oklahoma has a lot more going on than just wind whistling down the plain. It has a 2022 James Beard Award Semifinalist for Outstanding Chef. Chef/owner Andrew Black runs the show at Grey Sweater, a tasting menu-only restaurant where staff interviews guests as they take their reservations to plan out their meals

Hosted by David and Sam Nellis. On today's show: • Antoine Robert, co-owner of Distilleries et Domaines de Provence. We're sampling Absinthe Absente and learning about the absinthe ritual, a cocktail to remember; • Chad Sparrow, Common Plate Hospitality Group. In 2015, the group launched Mason Social, a contemporary American restaurant in its hometown of Alexandria. The restaurant group expanded in 2018 with Mexican concept Urbano 116, Augie's Mussel House and Beer Garden. For Urbano, the team has created a tequila which pairs well with… chocolate! • Leigh Phillips and Solomon Mangham founded NextDay Original in 2020. NextDay is a suite of all-natural productivity and recovery products treating the core issues of hangover. Hmmm, sounds like Leigh and Solomon have a lot to confess – uh, “tell” us; • Oklahoma has a lot more going on than just wind whistling down the plain. It has a 2022 James Beard Award Semifinalist for Outstanding Chef. Chef/owner Andrew Black runs the show at Grey Sweater, a tasting menu-only restaurant where staff interviews guests as they take their reservations to plan out their meals

Condo law expert Evan McKenzie talks about changes in condo oversight since the collapse of Champlain Towers South one year ago Friday. Pablo Rodriguez, who lost his mother and grandmother in the deadly collapse, also joins us. And, Mashama Bailey of The Grey in Savannah, Georgia, was honored by the James Beard Foundation with the Outstanding Chef award this month. Bailey joins us.

This episode is brought to you by Athletic Greens and Paleovalley. Our current food system is not working. Food waste is at an all-time high, food deserts exist in many neighborhoods, and our produce is falling short in flavor and nutrients. The good news is that innovators in various fields are implementing ideas that promote better access to fresh, nutritious, and tastier food for everyone. In today's episode, I talk with Kavita Shukla, Tobias Peggs, and Dan Barber about a creative way to reduce food waste, growing the number of farmers in urban areas, and ideas to improve the flavor and nutrition profile of produce. Kavita Shukla is the founder and CEO of The FRESHGLOW Co. and the inventor of FreshPaper, a simple innovation taking on the massive global challenge of food waste by keeping food fresher longer. FreshPaper is used by farmers and families across the globe, and The FRESHGLOW Co. has partnered with some of the largest retailers in the world, from Whole Foods to Walmart, so that people everywhere can take advantage of this incredible product and the goodness of real food. Tobias Peggs is the cofounder and CEO of Square Roots, the Brooklyn-based urban farming company known for changing the way people think about growing local food and training the country's future generations of farmers. Previously, he led Aviary, a mobile photo-editing company, as its CEO until its acquisition by Adobe and was also CEO at OneRiot, a social media analytics company, since acquired by Walmart. Tobias grew up in England and has a PhD in Artificial Intelligence from Cardiff University. Dan Barber is breaking the conventional ways we eat, cook, and think about food. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns and the author of The Third Plate. He also cofounded Row 7 Seed Company, a seed company bringing together chefs and plant breeders in the development of new varieties of vegetables and grains. Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In this episode, it's clear how mutually passionate Dan and I are about changing the current food system and doing so in a way that promotes health and supports the environment. This episode is brought to you by Athletic Greens and Paleovalley.AG1 contains 75 high-quality vitamins, minerals, whole-food sourced superfoods, probiotics, and adaptogens to support your entire body. Right now when you purchase AG1 from Athletic Greens, you will receive 10 FREE travel packs with your first purchase by visiting athleticgreens.com/hyman.Paleovalley is offering my listeners 15% off their entire first order. Just go to paleovalley.com/hyman to check out all their clean Paleo products and take advantage of this deal.Full-length episodes of these interviews can be found here:Kavita ShuklaTobias PeggsDan Barber See acast.com/privacy for privacy and opt-out information.

Mother and daughter Galina and Yelena Lembersky's new memoir "Like a Drop of Ink in a Downpour" is a portrait of their lives behind the Soviet Union's Iron Curtain. They emigrated to the U.S. with 500 paintings by Galina's father Felix Lembersky, a noted Jewish Ukrainian artist. And, Chef Emiliano Marentes is a semi-finalist for the James Beard Award for Outstanding Chef. He talks about ELEMI, his restaurant in El Paso, Texas, and the art of handmade corn tortillas.

ep. 109: Dan Barber of Blue Hill BUILDING A COLLECTIVE CONSCIOUSNESS w/ host: Aaron Niederhelman In a far-reaching 40 minute conversation, chef, advocate, writer and businessman Dan Barber joins host Aaron Niederhelman to discuss the future of food and production.  From alternative proteins, the environmental brass-tacks of regenerative, how seeds rule the way we use the world, the mission of a well suited food system and the potential to stabilize the planet by tapping into our hedonistic self - it all gets airtime. - So, tune-in and be empowered to be part of a global environmental & social movement that asks you to partake by feeding your pleasures, vanity and soul some super-duper delicious, healthy, and responsible real foods! “What we need is a food system that is an engine for the improvement of ecological systems and the environment. Having to sacrifice the health of the environment for food production is a false choice.”   – ep. 109 guest, Dan Barber - SMOOTH LIKE (Margarine) The dialogue begins by evaluating the current state of alternative meats. You see, sales of alternative proteins reached $7 billion last year. The market value is predicted to hit $25 bl. by 2030. The cultured and lab-grown arena is obviously big business with a lot of capital behind it, but come on! Are these growth expectations realistic? Are new folks really buying it?! Based on what we know now, can the trend be sustained? And, should it?! Comparing it to the adoption of the butter-alternative margarine by cutting-edge families of the 1970s, Barber says that current day consumers of animal protein alternatives have been given equal parts false hope, and false advertising. He explains, “It's a technology that supposedly does it better than how nature does it!” - HEDONISM SPAWNS GREAT CONSCIOUSNESS  When asked what it'll take to create real change in food, Dan says that it's all about deliciousness. “The practices that produce the best environmental conditions – are the same practices that produce the most delicious, hedonistic food experiences,” explains Barber. - PLEASURE PRINCIPLE The more you look into food systems – the more layers, reasons and rationale for change that you'll find. For some of you eco-warriors who are just tuning in – check this out – the environmental food movement isn't just for vegetarians and vegans anymore. In fact, it's just the opposite. Pastured ruminants (hoofed herbivores) are the most elegant approach on the board to balance complex energy, nutrient and carbon cycles found in food production. Hey, even anti-meat agencies & NGOs are now stating that, “it's not the cow, it's the how.” Barber continues: “We will have to make sure that whatever we put in our mouth is an agricultural product that won't degrade the environment, but instead improve it! Part of that is eating meat. If you are eating grass-fed meat from a cow that was truly raised on pasture, than you're erasing the carbon footprint of the animal. You are eating net-positive. You're not just doing less bad to the earth, you're improving the environmental function of pastureland and the ecosystem.” - SEEDS DETERMINE HOW THE WORLD IS USED Conventional agriculture has long-since used breeding and genetic modifications to optimize seeds for intervention. Effectively, these are seeds that marry with treatments to address problems which arise only when managing large plots of monoculture crops. The impact and environmental degradation of this conventional seed playbook is well past an unsustainable threshold. And, the proliferation this approach has been so successful that we've reached a point in which how we grow food from these conventional seeds determines how the planet is being used. Today, the molecular scalpel of modern seed science can eliminate many of the environmental & human health externalities tied to this conventional production. Consumers seem interested in the change, the industry is evolving to a biological toolkit to adapt, and the appetite of big food has been whet. Is it progress?! Well, maybe?! Barber thinks that we need to look at it all differently. Tapping into that pleasure principle found in us all, he says that once again change will come down to deliciousness of food. As an example of how to leverage this hedonism and drive change through focus on taste over treatment or shelf-life, Dan shares the development story of the Row 7 honeynut squash. If that's the future of organic & non-GMO – sign us up! - “Seeds have been bred for yield; bred for shelf-life; and they've been bred for long-distance travel – because our food travels thousands of miles. Flavor was not one of the criteria used for picking when to propagate a seed.” - Dan Barber - A HOPE & POTENTIAL FOR GENERATION NEXT “I'm pretty much a cynic through & through, but I tend to be an optimist when it comes to genZ & millennials. They know their stuff, and the bullshit quotient is very high,” Barber describing his lens on the future of the food & environmental movement.   feeding the planet ✔️ employing communities ✔️ stabilizing the climate ✔️   REGIONAL FOOD WILL AGAIN HAVE ITS DAY “I do think that in light of COVID, and in light of some of the distribution challenges faced over the past couple years, that a regional food system is going to become more and more prevalent. To me, it's deliciousness, it's healthcare and it's more responsible to the environment,” says chef, activist, author and businessman Dan Barber. - KINGFISH: Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (2014). He opened Blue Hill restaurant with family members David and Laureen Barber in May of 2000 and two years later he was named one of the country's “Best New Chefs” by Food and Wine magazine. Since, he has been addressing food issues through op-eds in The New York Times and articles in Gourmet, Saveur, and Food and Wine. Dan has been featured on CBS Sunday Morning, The New Yorker and Martha Stewart Living.  Appointed by President Barack Obama to serve on the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world. - FOOD SYSTEMS CHANGE As part of the Core Food Systems Change series, in this episode you'll hear that when we're empowered as eaters to become the solution – good things will happen.  

CHWFF's Street Eats event was a celebration of Asian food and culture. Chefs Sam Fore, Lynn Hobart, and Ji Hye Kim taking join a roundtable discussion to talk about the event, fusion food, building bridges, and beyond.Sam Fore is a first-generation Sri Lankan-American chef from Lexington, Kentucky. She started her pop up, Tuk Tuk Sri Lankan Bites, in 2016, after traditional Sri Lankan brunches in her home outgrew her dining room. Tuk Tuk is one of the few representations of Sri Lankan cuisine in the United States and reflects Sam's Sri Lankan upbringing in the American South.Chef Lynn Hobart was originally born in South Korea and saw an opportunity to bring some new flavors to the Charleston food scene so she started Seol Ah's Korean Fusion food truck.Chef Ji Hye Kim was just recently named a semifinalist for the James Beard Foundation's Outstanding Chef award. She is the chef/owner of the acclaimed Miss Kim in Ann Arbor, where her seasonal menu is inspired by ancient Korean culinary traditions, and adapted with local Midwestern ingredientsHRN On Tour is powered by Simplecast.

Dan Barber is the Chef and Co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Dan's opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. He also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains.   Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). Appointed by President Barack Obama to serve on the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work he began alongside the team at Stone Barns Center for Food and Agriculture: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.   In 2009 he was named one of Time magazine's 100 most influential people in the world.   On this episode of "What's Burning", Dan's chat with Host Mitchell Davis includes conversation around returning fertility to collapsed soils, the importance of organics, and athleticism in the kitchen.

In October, David Chang the ever-evolving icon-chef, media creator, and founder of Momofuku returned to the screen in the Hulu documentary series “The Next Thing You Eat,” to speak with scientists, foodies, and chefs about how the food industry is innovating to address issues of climate change, health, food scarcity, and more. He also released his second cookbook, Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) written with Priya Krishna, a food reporter for The New York Times and contributor to Bon Appetit and The New Yorker among others, and the author of the best-selling cookbook, Indian-ish. Since opening Momofuku Noodle Bar in New York City in 2004, David has been honored with six James Beard Awards, including Outstanding Chef, a GQ Man of the Year Award and was included on the Time 100 list of influential people. His cookbook, Momofuku, and his memoir, Eat a Peach, are New York Times bestsellers. In 2018, David founded Majordomo Media and launched The Dave Chang Show podcast. He is also the host of two Netflix original documentary series, "Ugly Delicious", and "Breakfast, Lunch & Dinner". Join the thought-provoking conversation between David and host, Brad Johnson, as they discuss David's recent move from New York to Los Angeles accompanied by a change in diet, the future of food and the independent restaurant, rethinking cultural stereotypes, and how David changed course on a failing noodle bar that propelled him to success. David and Brad go deep on cultural differences, letting your work speak for itself, the food issues we face in the world and what we should be doing to address them along with David's most recently published no-recipe cookbook and Hulu series focused on the future of food and the impact of the choices we make. * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

If you're a longtime Florida foodie, then you can probably rattle off the names of some James Beard Award winners from the Sunshine State. The James Beard Awards started in 1990, to recognize the country's best restaurants, chefs, food writers and others in the culinary world. A sprinkling of Floridians have been honored recently. But in the big categories like Best New Restaurant and Outstanding Chef, it's been crickets. At least one food writer says that's no coincidence. Eric Barton is a Miami-based freelance journalist who writes about food for Flamingo, a Florida lifestyle magazine. He's also a former James Beard Awards judge. In a Flamingo article, Eric cites a few reasons for the supposed snubs.Eric is here to break down how the judging works, why winning this award is so important for restaurants in the first place and what can be done to make the contest more fair. He'll also offer his picks for the best Florida restaurants that he says deserve a second look.

If you're a longtime Florida foodie, then you can probably rattle off the names of some James Beard Award winners from the Sunshine State. The James Beard Awards started in 1990, to recognize the country's best restaurants, chefs, food writers and others in the culinary world. A sprinkling of Floridians have been honored recently. But in the big categories like Best New Restaurant and Outstanding Chef, it's been crickets. At least one food writer says that's no coincidence. Eric Barton is a Miami-based freelance journalist who writes about food for Flamingo, a Florida lifestyle magazine. He's also a former James Beard Awards judge. In a Flamingo article, Eric cites a few reasons for the supposed snubs.Eric is here to break down how the judging works, why winning this award is so important for restaurants in the first place and what can be done to make the contest more fair. He'll also offer his picks for the best Florida restaurants that he says deserve a second look.

On our 300th episode of All in the Industry®, Shari Bayer's guest is Daniel Boulud, renowned Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. Daniel's New York City restaurants include his flagship two-Michelin star DANIEL, a Relais & Châteaux member; and his latest, Le Pavillon, a seafood and vegetable focused restaurant, where nature meets architecture. Beyond Manhattan, Daniel has extended his culinary reach across the US and around the world, from Miami to Washington DC, to Singapore, Montreal, Dubai and beyond. Daniel's numerous culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” Today's show also features Shari's PR tip to pay homage; Speed Round; Industry News Discussion on The New York Times' article - How Eating Out Has Changed, From the Menu to the Tip; and Solo Dining experience at Chefs Walter & Margarita Manzke's new Parisian-inspired bistro, Bicyclette in Los Angeles, CA. Happy 300 episodes! Wonderful to share this milestone with the legendary Daniel Boulud! 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.

Calling all book nerds! Are you looking for a place where your book-loving heart can flourish? Join us at jenhatmakerbookclub.com, and become one of our sisters in nerdiness. For July 2021, Jen and the club read Gabrielle Hamilton's Blood, Bones & Butter. Gabrielle Hamilton is a chef, author, and restaurant owner based in New York. Her roots in food and cooking were heavily influenced by her mother's French origins, and created a unique relationship between Gabrielle and food. She was used to foraging and using everything from their garden, never letting anything go to waste. This understanding of food translated into a career as Gabrielle made her way into professional kitchens. She is a James Beard award winner, the winner of the 2018 Outstanding Chef award, and whipped her way right into the literary space. Jen and Gabrielle dive into the impact food has in relationships, the troubles found during parenting, and what comes next for her restaurant after a forced shut down.  * * * Thank you to our sponsors!   Butcher Box | Sign up at butcherbox.com/forthelove to get your first box today!    Jen Hatmaker Book Club | Join us at jenhatmakerbookclub.com and become one of our sisters in nerdiness.    ABLE | Get 20% off sitewide with 20JEN at livefashionable.com.   

José Andrés, chef/owner of ThinkFoodGroup, New York Times bestselling author, television personality, and founder of World Central Kitchen, joins Sophia today! Known for bringing small plates to the States, he has been twice named one of Time Magazine's “100 Most Influential People.” José has been awarded the National Humanities Medal, and was named “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation. José Andrés spices up our show as he and Sophia discuss his non-profit World Central Kitchen, the ways in which food is connected to so many of the world's issues, and how it can become part of the solution. Executive Producers: Sophia Bush & Rabbit Grin Productions Associate Producers: Caitlin Lee & Josh Windisch Editor: Josh Windisch Artwork by the Hoodzpah Sisters This show is brought to you by Brilliant Anatomy. See omnystudio.com/listener for privacy information.

José Andrés, chef/owner of ThinkFoodGroup, New York Times bestselling author, television personality, and founder of World Central Kitchen, joins Sophia today! Known for bringing small plates to the States, he has been twice named one of Time Magazine’s “100 Most Influential People.” José has been awarded the National Humanities Medal, and was named “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation. José Andrés spices up our show as he and Sophia discuss his non-profit World Central Kitchen, the ways in which food is connected to so many of the world's issues, and how it can become part of the solution.Executive Producers: Sophia Bush & Rabbit Grin ProductionsAssociate Producers: Caitlin Lee & Josh WindischEditor: Josh WindischArtwork by the Hoodzpah SistersThis show is brought to you by Brilliant Anatomy.

Join TLVi Senior Fellow Hen Mazzig and culinary mastermind, winner of the James Beard Foundation awards for Best Chef in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017-- Israeli Chef Michael Solomonov for a conversation about Israeli food and much more...

In this episode, Chef Maria Hines shared her journey to the culinary arts and the impact COVID-19 has had on her career. A James Beard Award-winner for Best Chef Northwest, Maria Hines' commitment to seasonal, local, and certified organic is unwavering. She blended this commitment with her high standards for impeccable service at Tilth Restaurant and Tilth Catering. Opened in 2006-2020. Tilth was named one of the top 10 best new restaurants in the country by Frank Bruni of the New York Times. Maria Hines was named one of Food & Wine magazine's 10 Best New Chefs and competed in “Top Chef Masters” before going on to win Food Network's “Iron Chef America: Battle of Pacific Cod.” Maria was also a semifinalist for a James Beard Award for Outstanding Chef in 2013. Maria Hines has been in the food and beverage consulting for over 10 years now. Including companies like Microsoft, Seattle Pacific University, Pallino, and more. She does product development for retail food companies, along with business coaching for her clients. Peak Nutrition Cookbook, displays Maria Hines' connection to the idea that food is medicine. This comprehensive sport's nutrition cookbook, co-authored by Mercedes Pollmeier, is an in-depth, delicious cookbook focusing on foods that heal and increase mental and physical performance. Mazama Nutrition is Maria Hines' online nutrition coaching business, dedicated to applying her nutrition coaching certification, to help people live their best lives through healthy, nutritious, and delicious eating while living an active lifestyle. Maria's personal active lifestyle includes 20 years of rock climbing, running a couple of marathons, cross country skiing, mountain biking, and hiking. A leader in the restaurant and sustainability community, Maria Hines donates her time to such causes as James Beard Foundation sustainability programs, American Chef Corps, the Mountaineers, food equality for low-income families, and other food system advocacy and access. She is a founding member of Seattle Restaurant Week and previously served on the board for PCC Farmland Trust. See omnystudio.com/listener for privacy information.

Widely considered the father of American cuisine, Jeremiah Tower began his culinary career in 1972 as co-owner and executive chef of Chez Panisse in Berkeley, California. He then continued as executive chef and sole owner of Stars in San Francisco, one of the highest grossing, most innovative, and profitable restaurants in the United States. After Stars, Tower opened restaurants in Hong Kong, Singapore, and Manila. He's an award winning chef, author, keynote speaker, architecture aficionado and a fantastic podcast guest. He's also the subject of The Last Magnificent, a CNN feature-length documentary film produced by Anthony Bourdain, now on Netflix. I asked Jeremiah on the show to give us a look behind the curtain on how he became so successful in a notoriously difficult industry and to get his thoughts on where the young hoteliers of the world should be focused on pushing our industry forward. On this episode we discuss: How Jeremiah got his start (2:13) How to establish yourself as a leader (4:53) The secret to great hospitality (7:56) Leading by example and instilling integrity (9:45) Servant Leadership (16:04) What we need to fix in the industry (18:10) About Jeremiah Jeremiah Tower began his culinary career in 1972 as co-owner and executive chef of Chez Panisse in Berkeley, California. Then continued as executive chef and sole owner of Stars in San Francisco, one of the highest grossing, most innovative, and profitable restaurants in the United States. After Stars, Tower opened restaurants in Hong Kong, Singapore, and Manila. Tower sold the Stars group in 1998. Awards include the James Beard Foundation's “Outstanding Chef of the Year” in America (1996), “Regional Best Chef” California (1993), and the Beard Foundation “Best American Regional Cookbook” for Jeremiah Tower's New American Classics (1986), Nation's Restaurant News “Fine Dining Hall of Fame,” and an honorary degree from the C.I.A.. Tower has written eight books including Jeremiah Tower Cooks (2002), California Dish (2004), Escoffier, A Dash of Genius (2013), Table Manners: How to Behave in the Modern World and Why (2016), Start the Fire (2017), and an e-book Flavors of Taste (2018). Keynote speaker and TV guest, including Good Morning America, The Late Show with David Letterman, and host of the PBS13-series show “America's Great Chefs.” Food & Wine Festivals include Pebble Beach, several Meals on Wheels,  the Oxford University and Blenheim Palace Festivals, and the Hawaiian Wine and Food at the Kahala, Jeremiah is the subject of The Last Magnificent, a CNN feature-length documentary film produced by Anthony Bourdain, now on Netflix, and is working on cooking videos, combined with real estate, and a new book. Books https://amzn.to/3a49eXI (Ritz & Escoffier, The Hotelier, The Chef and The Rise of the Leisure Class) https://amzn.to/3a1G23z (Start the Fire: How I Began A Food Revolution In America) https://amzn.to/3mdAl4W (Jeremiah Tower Cooks: 250 Recipes from an American Master) https://amzn.to/3naxBqr (Jeremiah Tower's New American Classics) Links Instagram: https://instagram.com/tower.jeremiah (@tower.jeremiah) --- If I can help you in any way, please don't hesitate to reach out. You can book a free call with me by going to https://knowinghospitality.com/contact (knowinghospitality.com/contact)

Wine Director Caroline Styne has shared prestigious nominations with partner Chef Suzanne Goin when Lucques was honored for Best Service and a.o.c. was acknowledged for Outstanding Wine Program by the James Beard Foundation. After five years of nominations for the James Beard Awards, Caroline received the coveted award for Restaurateur of the Year in 2018 in recognition for her achievements with The Lucques Group. After opening critically acclaimed Lucques in 1998, the duo of 3 time James Beard Award winning chef Suzanne Goin (Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016, Best Chefs in America - California 2006, Best Cookbook - Cooking from a Professional Point of View 2006) and James Beard Foundation's Outstanding Restaurateur of the Year 2018 Caroline Styne embarked on A.O.C., the area's pioneering wine bar that first paired an indulgent list of wine by the glass with a menu of market-driven small plates. a.o.c restaurant & wine bar Open for #OutdoorDining #TakeOut + #Delivery Daily from 5p & Saturday/Sunday #Brunch 10a-2:30p

Over the past 30 years few people if any have as impressive of a resume in the culinary world as world renowned Chef Daniel Boulud. A native of Lyon, France Chef Boulud is considered one of America’s leading culinary authorities and one of the most revered French chefs. Chef Boulud has also embraced the entrepreneurial spirit owning more than 15 restaurants all over the world and knows the inns and outs of every aspect of his business. Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Chef”, and “Outstanding Restaurateur”, he’s been awarded four Michelin Stars and in 2013 was inducted into the Culinary Hall of Fame. If you want a behind the scenes look into of one of the best chefs of our generation then you’ll love this episode! Checkout my Newsletter Connect with us! Whatgotyouthere MCTco Collagen Protein Bars www.mctco.com 20% off with code “WGYT” https://www.danielboulud.com/ https://twitter.com/DanielBoulud

Podcast Notes Key Takeaways It took Daniel roughly 10 years to open up his first restaurantWorking with young chefs gave Daniel the confidence that by working together, they could make it in America“Still today, I am always driven by my team, by the people working with me” – Daniel BouludTo be successful, study your mentors “Since I started to be a chef, I always observed my mentor very carefully and also the leading people carefully in their organization” – Daniel Boulud“When you start to understand the thought process of someone, I think you learn a lot from it”If you’re a young chef, it’s important to understand the expectations of the restaurant, your boss, and the customersThe food is the most important thing in a restaurant, but also keep in mind the ambiance, service, and price of the foodAt the end of the day, restaurants are in the entertainment business“We are cooking and entertaining you for a couple of hours” – Daniel BouludThe hard truth about being a great chef:“When you think of great chefs in the world, you don’t really remember them for the thousands and thousands dishes they’ve cooked. You only remember them for one or two dishes.” – Daniel BouludRead the full notes @ podcastnotes.orgOver the past 30 years few people if any have as impressive of a resume in the culinary world as world renowned Chef Daniel Boulud. A native of Lyon, France Chef Boulud is considered one of America’s leading culinary authorities and one of the most revered French chefs. Chef Boulud has also embraced the entrepreneurial spirit owning more than 15 restaurants all over the world and knows the inns and outs of every aspect of his business. Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Chef”, and “Outstanding Restaurateur”, he’s been awarded four Michelin Stars and in 2013 was inducted into the Culinary Hall of Fame. If you want a behind the scenes look into of one of the best chefs of our generation then you’ll love this episode! Checkout my Newsletter Connect with us! Whatgotyouthere MCTco Collagen Protein Bars www.mctco.com 20% off with code “WGYT” https://www.danielboulud.com/ https://twitter.com/DanielBoulud

Melissa Kelly is the first two-time recipient of the prestigious James Beard award for 'Best Chef Northeast'. Based on the 'full-circle' kitchen philosophy, Melissa Kelly has proved that the ultimate farm-to-table experience is not only sustainable but can also be a profitable one. Find out what it takes to curate, maintain and sustain one of the most renowned farm-to-table restaurants in the nation for twenty years. Melissa was recently nominated for her third James Beard award, but this time for Outstanding Chef! This is one of the most exclusive, rare and in-depth interviews on Melissa Kelly's life and career.

Chef Grant Achatz is the executive chef and co-owner of Alinea, Next Restaurant, The Aviary cocktail lounge, Roister and St. Clair Supper Club in Chicago, IL. He was named one of Time Magazine’s 100 most influential people, James Beard’s ‘Outstanding Chef of the Year’ 2008 and more. Since 2011, Alinea has been awarded 3 stars in the Michelin guide. During this episode, we discuss how someone at the top of their game handles criticism and what it’s like being a chef diagnosed with tongue cancer.

I was fortunate to meet Gabriel many years ago at a game cooking competition which by the way he won. We have been friends ever since, having cooked together at many different events I have seen such amazing food from Gabriel. His intensity and excitement for great food and incredible flavors has taken the world by storm, ever since he opened Le Pigeon it’s been gang busters. I always love sitting there on the counter watching the cooks make incredible food in such a small environment with so much technique & flavor, all guided by Gabriel. Today we talk about alot of the hard stuff and the great stuff, such a great conversation about life and how we decide to change the course of it. Congratulations on making this amazing change and being able to share it with so many. Follow Him: @ruckergabriel Gabriel RuckerExecutive Chef and Co-Owner, Le Pigeon and CanardTwo-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. When school no longer piqued his interest, Rucker moved to the kitchen where his natural talent took flight. In 2003 he landed a coveted job at Paley’s Place and, after two years in the esteemed kitchen, he moved on to the Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2018, Rucker and Fortgang opened Canard next door to Le Pigeon, an all-day cafe serving breakfast, lunch and brunch on the weekends, and in the evenings, serving up a broad wine program and wild French bar food. Canard quickly became one of the most buzzed about openings nationwide, going on to win The Oregonian’s Restaurant of the Year, Portland Monthly’s Restaurant of the Year, a Best New Restaurant James Beard Award nomination, one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants and Food & Wine names Canard’s Steamburger one of their best bites of 2019.Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. Forwarded by Chef Tom Colicchio, the cookbook is a serious yet playful collection of 150 recipes celebrating Rucker's high-low extremes in cooking, combining the wild and the refined in a unique and progressive style, receiving national acclaim from media and chefs alike, including Andrew Zimmern’s Top Cookbooks of 2013, Food Republic’s Top 20 Cookbooks, one of Financial Times’ Books of the Year, Food Network Favorite Fall Books, and praised in UK Independent, Wall Street Journal, Eater, and The Week. It was also a finalist for the 2014 IACP Cookbook award.Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as a nomination for Outstanding Chef 2016, 2017, 2018 and 2019. He was named a Food & Wine Best New Chef 2007, one of Portland Monthly’s Chefs of the Year, and was the recipient of StarChefs Mentor Award in 2018. Le Pigeon and Canard have become some of Portland’s most critically acclaimed restaurants, earning many accolades, including The Oregonian’s Restaurant of the Year in 2008 for Le Pigeon and 2 018 for Canard. The restaurants have been featured in Travel + Leisure, The Guardian, Details Magazine, Wall Street Journal, Wine Spectator, San Francisco Chronicle, GQ, USA Today, NBC New York, Bizarre Foods with AndrewZimmern and Zimmern’s List. Le Pigeon has been included in Wine Enthusiast’s 100 Best American Wine Restaurants in 2015, 2016, 2017, 2018, and in 2019 was named to the Wine Enthusiast Restaurant Hall of Fame list. In 2018, his newest restaurant Canard was named one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants, The Oregonian’s Restaurant of the Year and Portland Monthly’s Restaurant of the Year. In 2019, Canard was named one of America’s 100 Best Wine Restaurants by Wine Enthusiast and was nominated for Best New Restaurant by the James Beard Awards.In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, founded the Portland chapter of Ben’s Friends, a restaurant industry recovery group. Follow Rucker on Instagram @ruckergabriel and @fitchefpdx.

You might be surprised to learn that there is a major monopoly when it comes to seeds. Globally, 68% of seeds are in the hands of just three companies. This has major implications for our food system at every level. In this mini-episode Dr. Hyman talks with Dan Barber about how seeds are the blueprint for better food, better soil, and a better food system. Dan explains why seeds are the foundation for a new food system and why making food taste great opens the doorway for healthier people and a healthier planet.Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns and the author of The Third Plate. He also co-founded Row 7 Seed Company, a seed company bringing together chefs and plant breeders in the development of new varieties of vegetables and grains. Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).Listen to Dr. Hyman’s full-length conversation with Dan Barber here https://drmarkhyman.lnk.to/DanBarber See acast.com/privacy for privacy and opt-out information.

EXTENDED VERSION - FULL INTERVIEW Luques turns 21! GQ food writer BRETT MARTIN adds Suzanne Goin's restaurants - - - A.O.C. and Luques - - - to his list of "The New Classics"(these are) "Places that have been our go-tos for a couple of decades now. They are too old to be new, too new to be institutions. In other words, eat here now and forever." Visit ..."A.O.C.— with its ahead-of-the-curve emphasis on small plates...and Lucques, which has a particular glow: from the fireplace that greets you as you enter what looks like a farmhouse improbably beamed onto Melrose Avenue, to Suzanne's bright, soulful version of California cuisine..." And be sure to treat yourself to Luques signature Sunday Supper and stellar cocktail menu and wine list! Suzanne Goin was named James Beard Foundation's Outstanding Restaurateur 2018, Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016 and...Best Chefs in America - California 2006 Visit all of Chef Suzanne Goin's restaurants at www.thelucquesgroup.com Find her on Instagram @suzannegoin LA LOVES ALEX'S LEMONADE! ALSF started with one lemonade stand, hosted by founder Alexandra “Alex” Scott in her front yard which raised $2,000. Alex was just 4 years old and battling neuroblastoma when she asked to give the money so doctors can find cures for all children battling cancer...VISIT www.alexslemonade.org

RADIO VERSION - For the FULL INTERVIEW with LEGENDARY CHEF SUZANNE GOIN play the EXTENDED PODCAST VERSION Luques turns 21! GQ food writer BRETT MARTIN adds Suzanne Goin's restaurants - - - A.O.C. and Luques to his list of "The New Classics"(these are)" Places that have been our go-tos for a couple of decades now. They are too old to be new, too new to be institutions. In other words, eat here now and forever." Visit ..."A.O.C.— with its ahead-of-the-curve emphasis on small plates...and Lucques, which has a particular glow: from the fireplace that greets you as you enter what looks like a farmhouse improbably beamed onto Melrose Avenue, to Suzanne's bright, soulful version of California cuisine..." And be sure to treat yourself to Luques signature Sunday Supper and stellar cocktail menu and wine list! Suzanne Goin was named James Beard Foundation's Outstanding Restaurateur 2018, Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016 and...Best Chefs in America - California 2006 Visit all of Chef Suzanne Goin's restaurants at www.thelucquesgroup.com Find her on Instagram @suzannegoin LA LOVES ALEX'S LEMONADE! ALSF started with one lemonade stand, hosted by founder Alexandra “Alex” Scott in her front yard which raised $2,000. Alex was just 4 years old and battling neuroblastoma when she asked to give the money so doctors can find cures for all children battling cancer...VISIT www.alexslemonade.org

On today's episode of All in the Industry®, host Shari Bayer's guest is Thomas Keller, chef and proprietor of Thomas Keller Restaurant Group, which includes The French Laundry, Bouchon Bistro, Bouchon Bakery, Ad Hoc and La Calenda in Yountville, California; Per Se and TAK Room in NYC; and The Surf Club Restaurant in Surfside, Florida. Renowned for his culinary skills and his impeccable standards, Chef Keller is the first and only American-born chef to hold multiple three-star Michelin ratings, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award, and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Chef Keller is the author of five cookbooks, publisher of Finesse magazine, and has many impressive collaborations. In addition, he is the President of the Ment’or BKB Foundation, which he co-founded along with Chefs Daniel Boulud and Jerome Bocuse. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at La Cova Fumada in Barcelona, Spain. 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®!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Deborah JonesAll In The Industry is powered by Simplecast. 

On today's episode of All in the Industry®, host Shari Bayer's guests are Executive Chef Michael Anthony and Pastry Chef Miro Uskokovic of Gramercy Tavern, USHG’s contemporary, seasonal, award-winning American restaurant, which opened in in NYC in 1994 by restaurateur Danny Meyer, and is now celebrating its 25th anniversary. Michael joined Gramercy Tavern as the Executive Chef in 2006. Under his leadership, the restaurant has earned a three-star New York Times review (2007) and James Beard Awards for “Outstanding Restaurant" (2008) and “Best Chef: New York City" (2012). In 2015, Mike won the James Beard Award for “Outstanding Chef," a national recognition, and his book, V is for Vegetables, won the 2015 James Beard Award for Best Vegetable-Focused Cookbook. Miro grew up on a family farm in Serbia and moved to America after attending hospitality college. After working with a local pastry chef in Greentown, Indiana, Miro enrolled in the Culinary Institute of America. While completing his externship at Wallse, Miro had the chance to train as an intern at Jean-Georges. Miro became Pastry Sous Chef at Jean-Georges, and then went on to become Pastry Chef at Aldea. Miro joined Gramercy Tavern as Pastry Chef in 2013. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Thomas Keller's TAK Room in Hudson Yards, NYC. 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®!Photos courtesy of Gramercy Tavern.All In The Industry is powered by Simplecast.

I am honored to call chris a friend, he is a great chef and even better human. He has shown us all how to get things done, each step has been with heart, soul and a lot of love for his city and his team! Follow Him: @cshepherd13 Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city. Thanks to Chris’ vision and passion, Underbelly was a James Beard Award semifinalist for Best New Restaurant, was named one of the best new restaurants in the country by Bon Appetit and Esquire and was named one of 38 essential restaurants in America by Eater. Chris was named one of the 10 Best New Chefs in America by Food & Wine in 2013 and was then awarded the 2014 James Beard Award for Best Chef: Southwest.In 2017, Chris opened One Fifth, a five-year restaurant project that changes concepts every year. He closed Underbelly in March 2018 to convert the building into Georgia James, his take on a steakhouse. He also opened UB Preserv as his culinary interpretation of Houston’s evolution. He continues to tell the story of Houston food, but without limitations of locality and whole animal butchery. He formed Underbelly Hospitality in 2018 to preserve the ethos of Underbelly—learning about diverse cultures through food. In 2019, all three restaurants—UB Preserv, One Fifth Mediterranean and Georgia James—nabbed the No. 1 spot on Texas Monthly's list of the Best New Restaurants in Texas, and Georgia James was included on GQ's list of the best new restaurants in America. He was a semifinalist for the James Beard Award for Outstanding Chef in 2019 and was named Robb Report's Chef of the Year the same year. Chris’ first cookbook, Cook Like a Local: Flavors that Will Change the Way You Cook—and See the World, will be published by Clarkson Potter in September 2019. Chris began his fine dining career at Brennan’s of Houston, where he spent seven years in the kitchen and then ran the wine program for two. He left Brennan’s in 2006 to open Catalan Food & Wine, which was named one of Esquire’s Best New Restaurants in America that same year.Chris' foundation Southern Smoke has donated more than $1.3 million to those in the food and beverage industry in crisis and to the National MS Society, in honor of his friend who lives with multiple sclerosis.

I’m a big believer in the farm to table movement, but with one major caveat: you can’t skim the cream! What I’m saying is that we can’t cherry pick when it comes to our crops, growing the same ones over and over (even if they're grown organically), and assume that it is a sound ecological practice. Just like humans need a diversity of foods to get the right nutrients, soil needs a diversity of plants grown on it and even the right animal inputs in order to be nutrient dense, too. On this episode of The Doctor’s Farmacy, I’m joined by mastermind chef and regenerative agriculture advocate Dan Barber.Dan is breaking the conventional ways we eat, cook, and think about food. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate. He also co-founded Row 7 Seed Company, a seed company bringing together chefs and plant breeders in the development of new varieties of vegetables and grains. Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In this episode, it’s clear how mutually passionate Dan and I are about changing the current food system and doing so in a way that promotes health and supports the environment. See acast.com/privacy for privacy and opt-out information.

In recent years, Israeli cuisine has been on the rise, becoming extremely popular throughout Europe and the United States. This has many people asking themselves, perhaps rightfully so, “what the hell is Israeli cuisine?” Some critical voices even claim that many of the wonderful dishes Israel is claiming as its “own” are actually stolen – which, of course, echoes a longer, deeper controversy that has plagued the Middle East for about a century. In a way, you might say Israeli food is the Arab-Israeli conflict in a plate. But regardless, Israeli restaurants keep opening their doors on street corner in almost every big American city. Lines of clientele stretch around the block and lines of praise stretch across the food critics’ reviews. Michael Solomonov is an Israeli-American chef, renowned for his critically-acclaimed Israeli Restaurant, Zahav, in Philadelphia. He’s the winner of several James Beard awards including Best Chef Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017. His cookbook Zahav: A World of Israeli Cuisine is a huge bestseller. Fortunately for us Mike is now touring Israel and was gracious enough to let us interview him here in Tel Aviv. We are honored, we’re extremely thrilled and we can’t wait to get started. So, let’s get to it!

On this episode, we chat with James Beard Award winning chef Ashley Christensen about her big win for Outstanding Chef. She also shares an update on her upcoming pizza restaurant Pooleside Pies. Then, we take a trip to the Out! Raleigh Festival to meet the organizers and vendors, including Purr Cup Cafe.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, we chat with James Beard Award winning chef Ashley Christensen about her big win for Outstanding Chef. She also shares an update on her upcoming pizza restaurant Pooleside Pies. Then, we take a trip to the Out! Raleigh Festival to meet the organizers and vendors, including Purr Cup Cafe. 

Hooray! Our state's driving force in the culinary industry was recognized as the Outstanding Chef of the Year by the James Beard Foundation for 2019.  Ashley's contributions to our state's food culture are unparalleled. We say thank you for the hard work and vision you have brought our state.  Watch:  

On today's episode of All in the Industry®, host Shari Bayer's guest is Daniel Boulud, chef and owner of several award-winning restaurants, and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that Daniel has truly mastered the dining scene, and is today considered one of America’s leading culinary authorities. Over the last two decades, Daniel has evolved from a chef to a chef-restaurateur with The Dinex Group, bringing his artistry to NYC restaurants, including his flagship DANIEL, a 2-Michelin Star, Relais & Châteaux member; plus, one-Michelin stat Café Boulud, Bar Boulud, Boulud Sud, db Bistro Moderne, and Épicerie Boulud. Outside of New York, his seasonal French-American cooking can be found worldwide from London to Toronto, Montreal and Singapore. Daniel is the recipient of multiple James Beard Foundation awards including “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year.” He is also a top-selling cookbook author and television personality, Co-President of Citymeals on Wheels, and Chairman of Ment’or BKB Foundation. Today's show features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chez L'Ami Jean in Paris, France. 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®! Image courtesy of Thomas Schauer. All in the Industry is powered by Simplecast.

In recent years, Israeli cuisine has been on the rise, becoming extremely popular throughout Europe and the United States. This has many people asking themselves, perhaps rightfully so, “what the hell is Israeli cuisine?” Some critical voices even claim that many of the wonderful dishes Israel is claiming as its “own” are actually stolen - which, of course, echoes a longer, deeper controversy that has plagued the Middle East for about a century. In a way, you might say Israeli food is the Arab-Israeli conflict in a plate. But regardless, Israeli restaurants keep opening their doors on street corner in almost every big American city. Lines of clientele stretch around the block and lines of praise stretch across the food critics’ reviews. Michael Solomonov is an Israeli-American chef, renowned for his critically-acclaimed Israeli Restaurant, Zahav, in Philadelphia. He’s the winner of several James Beard awards including Best Chef Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017. His cookbook Zahav: A World of Israeli Cuisine is a huge bestseller. Fortunately for us Mike is now touring Israel and was gracious enough to let us interview him here in Tel Aviv. We are honored, we’re extremely thrilled and we can’t wait to get started. So, let’s get to it!

On today's episode of All in the Industry®, host Shari Bayer is joined by Michael Solomonov, co-founder of CookNSolo Restaurant Partners and executive chef/co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant. Michael also co-owns Federal Donuts, Dizengoff, Abe Fisher, Goldie, and the philanthropic Rooster Soup Company, which donates 100% of its profits to support Philadelphia's most vulnerable citizens. Michael is a four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011. He has a new cookbook with his business partner Steven Cook, entitled Israeli Soul: Easy, Essential, Delicious; who he has written two previous books with, including Federal Donuts, and Zahav, A World of Israeli Cooking, which won James Beard Awards for "Book of the Year" and "Best International Cookbook". Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Mission Chinese Food in Bushwick, Brooklyn. Listen at Heritage Radio Network, or subscribe to our podcast on iTunes, Stitcher and/or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

WBZ's Jordan Rich talks with Brittany Jasnoff, Managing Editor at Boston Magazine, about this year's outstanding chef, Tony Messina.

Season 1 finale: Chef José Andrés is an internationally recognized culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. Andrés has been named one of Time Magazine’s “100 Most Influential People,” awarded “Outstanding Chef” by the James Beard Foundation, and President Obama honored him with the National Humanities Medal. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty.

While in Gotham City to promote his new cookbook Cheers to the Publican (coauthored with chef Cosmo Goss and collaborator Rachel Holtzman) Chicago's Paul Kahan--named Outstanding Chef in 2013 by the James Beard Foundation--dropped by for a chat about growing up the son of a Chicago smoked fish purveyor, bolting the computer programming trade for the pro kitchen, his formative years working for Erwin Drechsler and Rick Bayless, and his culinary kinship with California. Oh, and he tells us why the "wrestler's mentality" he developed in high school has served him well to this day. He also takes us through his early chef-owner days opening Blackbird, avec, and The Publican, and up to the 10-entity empire he and his partners run today. And, of course, we chat about why he wrote this cookbook, at this time. Andrew Talks to Chefs is powered by Simplecast

Chef Michael Anthony has been at the helm of New York City's Gramercy Tavern since 2006. During that time, he has consistently polished one of the true diamonds of the Manhattan restaurant landscape, earning top honors, such as the James Beard Foundation Award for Outstanding Chef in the nation. But Mike, one of the industry's true good guys, didn't grow up dreaming of becoming a chef; he found his way to the kitchen after a traditional college career and travel overseas. In this episode, Mike takes us through his childhood, time in Japan (where he once thought he might stay for life), France, and New York City, where he began his US career working with Daniel Boulud in the original home of Restaurant Daniel. Hear the story of his evolution as a chef and how his path took him to his current, longtime home at Gramercy Tavern. Andrew Talks to Chefs is powered by Simplecast

Eric Ripert (@ericripert) is recognized as one of the best chefs in the world. In 1995, at just 29 years old, he earned a four-star rating from The New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin, where Eric is the chef and a co-owner, again earned the highest rating of four stars, becoming the only restaurant to maintain this superior status for such a marathon length of time. In 1998, the James Beard Foundation named him Top Chef in New York City and, in 2003, Outstanding Chef of the Year. In 2009, Avec Eric, his first TV show, debuted and ran for two seasons, earning two Daytime Emmy Awards. It returned for a third season on the Cooking Channel in 2015. Eric has also hosted the show On the Table on YouTube, which debuted in July 2012, and he has appeared in media worldwide. He is the author of the New York Times best-selling memoir 32 Yolks: From My Mother's Table to Working the Line, Avec Eric, and several other books. In this episode we discuss: daily routines, conquering weakness and anger, mindfulness and meditation, the art of hiring, and much, much more. Please enjoy this wide-ranging conversation with Eric Ripert! This podcast is brought to you by Athletic Greens. I get asked all the time, "If you could only use one supplement, what would it be?" My answer is, inevitably, Athletic Greens. It is my all-in-one nutritional insurance. I recommended it in The 4-Hour Body and did not get paid to do so. As a listener of The Tim Ferriss Show, you'll get 30 percent off your first order at†AthleticGreens.com/Tim.This podcast is also brought to you by Four Sigmatic. I reached out to these Finnish entrepreneurs after a very talented acrobat introduced me to one of their products, which blew my mind (in the best way possible). It is mushroom coffee featuring chaga. It tastes like coffee, but there are only 40 milligrams of caffeine, so it has less than half of what you would find in a regular cup of coffee. I do not get any jitters, acid reflux, or any type of stomach burn. It put me on fire for an entire day, and I only had half of the packet.People are always asking me what I use for cognitive enhancement right now -- this is the answer. You can try it right now by going to foursigmatic.com/tim and using the code Tim to get 20 percent off your first order. If you are in the experimental mindset, I do not think you'll be disappointed.***If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. I also love reading the reviews!For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim’s email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Interested in sponsoring the podcast? Visit tim.blog/sponsor and fill out the form.Discover Tim’s books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferriss

Tom Colicchio has been the head judge on every season of Bravo’s reality TV show “Top Chef” as well as the host for “Best New Restaurant.”. He is the founder of ‘wichcraft, a New York City-founded sandwich shop with eight locations across the country, and Crafted Hospitality, whose family of restaurants includes Craft, Riverpark, Fowler & Wells, Craftsteak, Beachcraft and Heritage Steak. Colicchio has also received critical acclaim for Gramercy Tavern in New York City, where he formerly served as a co-owner and the executive chef, and is the recipient of five James Beard Foundation Awards for his accomplishments as a chef, including the highly-coveted “Outstanding Chef” award (May 2015).

Tom Colicchio has been the head judge on every season of Bravo’s reality TV show “Top Chef” as well as the host for “Best New Restaurant.”. He is the founder of ‘wichcraft, a New York City-founded sandwich shop with eight locations across the country, and Crafted Hospitality, whose family of restaurants includes Craft, Riverpark, Fowler & Wells, Craftsteak, Beachcraft and Heritage Steak. Colicchio has also received critical acclaim for Gramercy Tavern in New York City, where he formerly served as a co-owner and the executive chef, and is the recipient of five James Beard Foundation Awards for his accomplishments as a chef, including the highly-coveted “Outstanding Chef” award (May 2015).

When it’s all about the food, how do you make the drinks stand out? Zahav Restaurant and its chef Michael Solomonov have been winning award after award since opening its doors, including finalist for "Outstanding Chef" at the James Beard Awards. As Bar Manager of one of the busiest eateries in the country, it’s Jeff Bartash's job to find out. Download the audio I feel like I should already know what Israeli cooking consists of; I certainly eat a whole lot of Lebanese food living in London. It took a trip home to Philadelphia, while researching an article I was writing for Sainsbury's Magazine, to discover what I had been missing. Mezze of salads, hummus, lamb shoulder cooked over hot coals – Chef Solomonov turns this peasant food into a work of art. [caption id="attachment_7725" align="alignright" width="199"] Lemonnana! Photo Credit: Mike Regan[/caption] I, of course, had heard of Zahav, but eating there is a whole different basket of Laffa. Needing a beverage to accompany my salatim, I asked the staff for a suggestion. Next thing I knew, a pitcher of Lemonnana was plonked down on the table. Lemon, Mint & Bourbon...so simple – no wonder it’s the national drink of Israel. Oh, just a slight different between what you might have tasted on the streets of Tel Aviv -  Zahav’s version added bourbon to the mix. We sampled the five other signature cocktails that had made it onto the menu, but on my way back to the UK, I was still dreaming of Lemonnana.   In Philadelphia for my annual holiday visit a few weeks ago, I just had to meet Jeff Bartash, the man whose job it is to oversee which cocktails make the cut and end up on the list. I learned a whole lot more than I imagined, about, not only Lemonanna, but also their wine list, which includes little known wines from Lebanon and Turkey as well.     [content_boxes class="" id="cheat-sheet"] For more information and recipes, check out Chef Michael Solomonov's James Beard Book of the Year and Best International Cookbook (2016): Zahav: A World of Israeli Cooking [/content_boxes]   WHERE YOU CAN HEAR ME DRINKING NEXT: We are staying in the city of brotherly love to chat with our next guest Anna Frey, proprietor of 1 Tippling Place, All she wanted was a great local bar in her neighborhood, so she created it herself. Stop by next time to discover why she is going back and forth to Mumbai all in the time of cocktails. ARE YOU A REGULAR LISTENER OF THE BEST SIPS WORLDWIDE PODCAST? You can get this and all future audio files automatically downloaded to your mobile device easy. If you’re on iOS, you can listen with iTunes. Android users can get it on Google Play. Or click the player to listen to just this episode. (But trust me, you’ll want to subscribe!)

Los Angeles got some major love at the James Beard Foundation Awards this week and we have some of the best, most successful chefs (and JBFA winners) on the show to talk about it. Suzanne Goin of Luques, a.o.c., Tavern, and the Larder, who took home Outstanding Chef, discusses her big win and taking over the foodservice program at the Hollywood Bowl with business partner Caroline Styne. Then, we're joined by Jon Shook and Vinny Dotolo of Animal, Son of a Gun, and other restaurants, who took home Best Chef - West at the JBFA to talk about LA's place in the national restaurant landscape and managing growth in the current climate.