Podcasts about Per se

What does it take to build a creative career that lasts? Chef, educator, and creator Justin Khanna joins Alx and Julie to talk about growth, sustainability, and the balancing act between ambition and burnout. From Michelin-starred kitchens like Per Se and Noma to launching his own hospitality education company, Repertoire, Justin shares the pivots that shaped his path and the rituals that keep him grounded. This conversation explores how to sustain creativity — not just in food, but in any passion that demands everything you've got.

De Nederlandse transfermarkt is al even dicht, maar het nieuws blijft binnenstromen! Na de gigantische Raheem Sterling-stunt laat Feyenoord zijn oog vallen op een volgende Mexicaanse doelpuntenmaker, brengt PSV-directeur Earnest Stewart een opvallend bezoek aan Het Kasteel en spot Ajax een ‘Jurriën Timber-light’. En wat te denken van AS Roma, dat in de ban is van een ‘alien’ uit Nederland. Dat, en nóg veel meer, komt uitgebreid aan bod in de gloednieuwe aflevering van #DoneDeal.See omnystudio.com/listener for privacy information.

Come cambia il nostro rapporto con la sofferenza quando impariamo a dire "nel corpo c'è dolore" anziché "ho dolore"? In questa meditazione guidata di circa mezz'ora esploriamo karuṇā, la compassione rivolta a noi stessi: osservare il corpo e la mente con gentilezza, riconoscere ciò che c'è senza farci travolgere, e scoprire che la non-identificazione è essa stessa un atto di compassione. Meditazione guidata registrata da Sirimedho Stefano De Luca nel gruppo di meditazione dell'Associazione Kalyanamitta il 20 febbraio 2026. Se vuoi partecipare agli incontri, vai sul nostro sito, sezione Partecipa / Gruppi di meditazione.

Dave turns a solo episode into a shabu-shabu meal with our pal Chris Ying. They talk about the beauty of dishes like shabu-shabu, whether they like fish balls, and how Dave makes a delicious sauce for the dish. The duo then talks about Dave's recent trip to San Francisco, Chef Corey Lee and his restaurants, and both the admiration and ire Corey causes in Dave... for being so dang good. Learn more about Haidilao: https://www.haidilao-inc.com/us Learn more about Benu: https://www.benusf.com/ Learn more about San Ho Won: https://www.sanhowon.com/ Learn more about The French Laundry: https://thomaskeller.com/tfl/ Learn more about Craft: https://www.craftrestaurant.com/ Learn more about Gramercy Tavern: https://www.gramercytavern.com/ Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about Mason & Dixon by Thomas Pynchon: https://amzn.to/46a8uMZ Host: Dave Chang Guest: Chris Ying Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Donald LoBianco, Elizabeth Styles, Lighting Dionte Mercado  Sound Engineer: Kevin Cureghian Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

Viele Fahrer nutzen Plug-In-Hybride wie reine Benzin-Fahrzeuge – mit hohem Spritverbrauch und fragwürdigen Umweltvorteilen. Einige Prognosen zur Nutzung von Hybriden hätten sich als falsch herausgestellt, sagt Patrick Plötz vom Fraunhofer-Institut. Von WDR 5.

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你在英语对话中听到过别人用 “per se” 吗？这个长得有些 “不拘一格” 的英语词汇其实来自于拉丁语，它的意思是 “……本身，本质上”。在这期节目中，主持人步理和 Neil 就来分享几个常用的来源于拉丁语的英语词汇——“per se”、“ad hoc”、“et cetera”、“bona fide”。听节目，学习这些词汇的意思和用法。

#118.Josh sits down for a quickfire episode with John Adler, the Vice President of Culinary at Blue Apron, now part of the Wonder platform. They discuss John's massive transition from the high-precision world of fine dining at restaurants like Per Se and Franny's to managing supply chains for millions of meals at Blue Apron. John opens up about the operational complexities of the Wonder acquisition, negotiating contracts for three million pounds of chicken, and the future of robotic kitchens.The conversation moves into the Quickfire round where John shares the best dish he ever ate at a tiny grotto in Italy and gives flowers to the underrated chef Juan Cuevas. He explains why truffle oil should be banned from every kitchen and challenges cooks to be more creative with food waste like herb stems and bread crusts. John recounts a harrowing kitchen disaster involving a plastic deli container melting onto a French cooktop at Per Se. Finally, he breaks down his exact, science-backed method for the perfect grilled cheese sandwich.Links and resources

durée : 00:58:56 - Le Cours de l'histoire - par : Xavier Mauduit - En 1921, un coup d'État renverse la dynastie des Qadjar et annonce le règne des Pahlavi. Entre modernisation et répression, la Perse, devenue l'Iran, s'établit comme puissance régionale et internationale. - réalisation : Maïwenn Guiziou, Thomas Beau, Jeanne Delecroix, Jeanne Coppey, Raphaël Laloum, Chloé Rouillon, Sidonie Lebot, Maël Vincent--Randonnier - invités : Oliver Bast Professeur à l'Université Sorbonne Nouvelle, spécialiste de l'histoire contemporaine de l'Iran, Salomé Michel Docteure en langues, civilisations et sociétés orientales Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

durée : 00:58:56 - Le Cours de l'histoire - par : Xavier Mauduit, Maïwenn Guiziou - En 1921, un coup d'État renverse la dynastie des Qadjar et annonce le règne des Pahlavi. Entre modernisation et répression, la Perse, devenue l'Iran, s'établit comme puissance régionale et internationale. - réalisation : Thomas Beau - invités : Oliver Bast Professeur à l'Université Sorbonne Nouvelle, spécialiste de l'histoire contemporaine de l'Iran; Salomé Michel Docteure en langues, civilisations et sociétés orientales

durée : 00:58:45 - Le Cours de l'histoire - par : Xavier Mauduit, Maïwenn Guiziou - De la fin du 18ᵉ siècle au début du 20ᵉ siècle, la dynastie Qadjar dirige la Perse. Dans cette monarchie absolue, l'autoritarisme des souverains suscite parfois des révoltes. Entre 1905 et 1911, la révolution constitutionnelle transforme l'Iran en un État parlementaire et démocratique. - réalisation : Thomas Beau - invités : Denis Hermann Chargé de recherches CNRS, directeur du Centre de Recherche sur le Monde Iranien; Leila Koochakzadeh Historienne, membre associée du Centre de Recherches Moyen-Orient, Méditerranée

durée : 00:58:45 - Le Cours de l'histoire - par : Xavier Mauduit - De la fin du 18ᵉ siècle au début du 20ᵉ siècle, la dynastie Qadjar dirige la Perse. Dans cette monarchie absolue, l'autoritarisme des souverains suscite parfois des révoltes. Entre 1905 et 1911, la révolution constitutionnelle transforme l'Iran en un État parlementaire et démocratique. - réalisation : Maïwenn Guiziou, Thomas Beau, Jeanne Delecroix, Jeanne Coppey, Raphaël Laloum, Chloé Rouillon, Sidonie Lebot, Maël Vincent--Randonnier - invités : Denis Hermann Chargé de recherches CNRS, directeur du Centre de Recherche sur le Monde Iranien, Leila Koochakzadeh Historienne, membre associée du Centre de Recherches Moyen-Orient, Méditerranée Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

À première vue, cela semble paradoxal : aux échecs, la dame est la pièce la plus puissante, capable de se déplacer librement dans toutes les directions, alors que le roi, pourtant figure centrale du jeu, est lent et limité. Pourquoi la pièce représentant un monarque est-elle moins forte que celle représentant une reine ?La réponse se trouve dans un mélange d'histoire, d'évolution du jeu et de logique stratégique.À l'origine, les échecs viennent d'un jeu indien ancien appelé chaturanga, apparu vers le VIᵉ siècle. Dans ce jeu, l'ancêtre de la dame n'était pas une reine, mais un conseiller du roi, appelé mantri ou vizir. Cette pièce ne pouvait se déplacer que d'une seule case en diagonale. Elle était donc faible, proche du niveau d'un pion amélioré.Lorsque le jeu arrive en Perse puis en Europe au Moyen Âge, ce conseiller devient progressivement associé à la figure de la reine. Mais pendant des siècles, cette pièce reste peu puissante.Tout change à la fin du XVe siècle.En Europe, une réforme majeure des règles transforme radicalement le jeu : la reine acquiert la capacité de se déplacer sur n'importe quelle distance, en ligne droite et en diagonale. Elle devient soudainement la pièce la plus mobile du plateau.Pourquoi ce bouleversement ?Une des hypothèses les plus répandues est d'ordre culturel. Cette période correspond à l'ascension de grandes figures féminines de pouvoir, notamment Isabelle la Catholique en Espagne. La reine devient un symbole d'autorité politique réelle, et cette image se reflète dans le jeu.Mais la raison principale est aussi ludique.Les échecs médiévaux étaient relativement lents. En donnant à la dame une puissance exceptionnelle, on accélère le jeu, on crée plus d'attaques, plus de combinaisons et plus de possibilités tactiques. Le jeu devient plus dynamique, plus spectaculaire.Reste la question du roi.Si le roi est faible en déplacement, c'est parce qu'il n'est pas conçu comme une pièce de combat, mais comme un objectif. Le but du jeu n'est pas de capturer le roi, mais de le menacer de façon inévitable : l'échec et mat.Le roi représente l'État, la stabilité, le cœur du système. Il n'a pas besoin d'être fort militairement, car il est censé être protégé par les autres pièces. Sa fragilité est volontaire : elle crée toute la tension stratégique du jeu.La dame est forte pour rendre le jeu riche et dynamique.Le roi est faible pour rendre le jeu possible.Ce paradoxe apparent est en réalité l'un des plus beaux équilibres des échecs : la pièce la plus puissante n'est pas la plus importante… car sans roi, aucune puissance n'a de sens. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

From Rural Tennessee to one of the top chefs at the top restaurants on the globe, David Breeden has a Very inspiring story! It is unbelievable and unimaginable to know what this guy can do in a kitchen! The best part is that he is one of us, he is a precision rifle shooter!

Komt de nieuwe coalitie van D66, VVD en CDA met de investeringsagenda, waar oud-ASLM-ceo Peter Wennink voor pleitte? Niet echt, oordeelt ING-hoofdeconoom Marieke Blom in Kwestie van Centen. Er staan veel ambities op papier waarvoor geen geld is vrijgemaakt. "Investeringen in digitalisering en AI ontbreken volledig." Het coalitieakkoord staat vooral in het teken van de financiering van de miljarden voor Defensie. Concrete plannen om het groeivermogen flink te verbeteren missen de urgentie die Wenninks advies wel had.See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

¡Bienvenidos a un nuevo episodio en Fútbol de Primera! Hoy analizamos las declaraciones que están sacudiendo al fútbol mexicano: Santi Giménez asegura que el Tri hará historia y tiene la mirada puesta en ganar el Mundial. ¿Es una meta realista o exceso de confianza?Además, repasamos la crisis total en Alianza Lima tras las graves acusaciones contra tres de sus jugadores, poniendo en duda el esperado amistoso frente al Inter Miami de Lionel Messi.En el programa de hoy:• Santi Giménez: "Podemos ganar la Copa del Mundo". Analizamos sus palabras.• Exclusiva con Miguel Almirón: Su futuro en la MLS 2026 y las chances de Paraguay en el Mundial2026.• Novela Miguel Borja: ¿Por qué se complica su llegada a Cruz Azul?• Alarma en Barcelona: Pedri, de baja un mes. ¿Cómo sobrevive el mediocampo culé?• Escándalo en Perú: Todo sobre el caso de Alianza Lima.¡Suscríbete y activa la campana para no perderte nada del fútbol mundial!#SantiGimenez #SeleccionMexicana #Mexico2026 #FutbolDePrimera #AlianzaLima #Messi #InterMiami#MiguelAlmiron #Paraguay #MLS2026 #MiguelBorja #CruzAzul #LigaMX #Fichajes #Pedri #FCBarcelona#Barca #Futbol #CopaDelMundo #NoticiasFutbol

Edouardo Jordan's ascent to the top of the Seattle culinary world was a long journey that started in his childhood St. Petersburg kitchen helping his mother, when given the choice of that or cleaning his room.  Edouardo takes us through his high school, college and post college pursuits, one of which was working with the Tampa Bay Devil Rays to becoming a food blogger,  He then decided he could do better than many of the restaurants he reviewed, and he pursued his interest in cooking at the Le Cordon Bleu (Orlando Culinary Academy) and got his first kitchen job in Tampa, Florida.  He worked his way from server to the line, working for Thomas Keller at The French Laundry and Per Se, then to Sitka & Sprice in Seattle. With all of that under his belt, he had the chops to open his own restaurant, Salare, in Seattle at the age of 35.  That platform, showcasing his talent to the world, led to Food and Wine choosing him as Best New Chef in 2016.  Shortly thereafter, Jordan opened JuneBaby, his widely acclaimed ode to Southern cooking.  He generated so much attention that the following year he sounded a louder gong by bringing home TWO James Beard Foundation Awards to Seattle.  One for Best Chef Northwest, and the other for Best New Restaurant nationwide.  He was the first African-American ever to win that award.  Edouardo was the baby of the Seattle culinary scene and beyond.   In 2019, Time Magazine named him one of the USA's 100 Most Influential People.    Then, as Edouardo tells it, all of that was erased in one day.  In June of 2021, The Seattle Times published a story featuring multiple accusations of sexual abuse in the workplace by Jordan. As Jordan points out in his recent YouTube Series chronicling his side this story, The newspaper gave him very little time to respond before it was published, and what happened from then on was something unimaginable -- a long, incredibly hard and frustrating time for Chef Jordan.  He found roadblocks everywhere, especially in the media, where he couldn't tell his side of the story.  Over four years later, Jordan is clawing his way back into the kitchen with the business he started years ago, thefoodwithroots.com.   Edouardo joins us on the podcast to talk about his career's rise, its crash, and how he's been emotionally and socially picking up the pieces in recent years, to what he's doing now in work and life, and how he's found balance and answers since the upheaval.   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

La persévérance sur le droit cheminSauver son âme 10Émission live "La médecine des coeurs" du mercredi 24 décembre 2025____________________________________________

Todo camino llega a un final y aunque el espectáculo debe continuar siempre, nuestra troupe hace un alto en el camino, no sin antes analizar a fondo este trepidante episodio de fin de temporada de It: Welcome to Derry. De las manos del siempre habilidoso Muschietti, desmigajamos esta hora de emoción, aventura y terror (poco, pero del bueno) y, sobre todo, nos embarcamos en las más locas divagaciones acerca de cómo un payaso asesino puede navegar por el tiempo adelante y atrás. Y os dejamos con la intriga: ¿habrá un post-mortem, quizá con la participación del ínclito pachacho mayor, o no? Participan: Bárbara Perse, Jose «Nok» Contreras y Eusebio «Use» Arias Edita: Eusebio Arias Música: IT OST Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Robert L Fitzgerald, Anya Umlauf, Raymond T Suhandynata, David J Grelotti, Marilyn A Huestis, Kyle F Mastropietro, Igor Grant, Thomas D Marcotte. Per Se Driving Under the Influence of Cannabis Statutes and Blood Delta-9-Tetrahydrocannabinol Concentrations following Short-Term Cannabis Abstinence. Clinical Chemistry, Volume 71, Issue 12, December 2025, Pages 1225–1233. https://doi.org/10.1093/clinchem/hvaf121

Episódio gravado em 15/12/2025 ASSUNTO DO EPISÓDIO: México colocou tarifas de importação sobre produtos de países da Asian. O que isso significa? E o que podemos esperar no que afeta o Brasil? SOBRE AS FONTES CITADAS: Bloomberg: Mexico to impose tariffs as high as 50% on chinese imports - https://www.bloomberg.com/news/articles/2025-12-11/mexico-aligns-with-us-on-tougher-tariffs-on-chinese-asian-goods  Bloomberg: Mexico's new tariffs add to growing backlash against chinese exports - https://www.bloomberg.com/news/newsletters/2025-12-11/chinese-overcapacity-and-tariffs  Agência Brasil: Brasil manifesta preocupação com reforma tarifária aprovada no México - https://agenciabrasil.ebc.com.br/internacional/noticia/2025-12/brasil-manifesta-preocupacao-com-reforma-tarifaria-aprovada-no-mexico  Lula, no X (Twitter): Brasil alcançou a abertura de 500 mercados externos - https://x.com/LulaOficial/status/2000602090289397988?s=20  CBC: U.S. businesses love CUSMA. Why is Donald Trump threatening to pull out? - https://www.cbc.ca/news/world/trump-tariffs-canada-us-mexico-agreement-cusma-usmca-trade-9.7004814  Senado Notícias: Lula sanciona lei que mantém o Perse com limite de R$ 15 bi até 2026 - https://www12.senado.leg.br/noticias/materias/2024/05/23/lula-sanciona-lei-que-mantem-o-perse-com-limite-de-r-15-bi-ate-2026 

It's the holidays, and we're planning on snacking to celebrate. Dave is joined by our pal Chris Ying to talk about their snack habits, discuss the lie that is serving sizes, and cook the easiest and most delicious pasta recipe. They also discuss the masterful maneuver that was rebranding frosting. After a guessing game, the two have an in-depth response to an Ask Dave about when to move on from your current restaurant job. Learn more about Laderach FrischSchoggi: https://laderach.com/us-en/frischschoggitm Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about Momofuku Noodle Bar: https://www.momofuku.com/pages/noodle-bar Learn more about serving sizes: https://www.fda.gov/food/nutrition-facts-label/serving-size-nutrition-facts-label Host: Dave Chang Guests: Chris Ying Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Uitstellen kan voelen als falen, alsof je jezelf saboteert. Maar wist je dat ons brein simpelweg gebouwd is, om die moeilijke lange termijn taken uit te stellen? Gelukkig zijn er manieren om die uitstel-reflex van je hersenen te hacken. In deze aflevering legt neurowetenschapper Job van den Hurk (Maastricht University) uit hoe.See omnystudio.com/listener for privacy information.

Nos acercamos al final de la temporada y ha llegado el momento esperado por todos: el augurio que marca el punto álgido del ciclo de It en los sesenta. Pero antes, un inesperado y trágico flashback nos transporta al origen del auténtico Pennywise, todo ello de la mano del inigualable Andy Muschietti. Súbete a nuestro alegre vagón circense y disfruta con nuestros tres pachachos oficiales de aceradas críticas, elogios vitriólicos, tronchante anécdotas y, como siempre, diversión a raudales. Participan: Bárbara Perse, Jose «Nok» Contreras y Eusebio «Use» Arias Edita: Eusebio Arias Música: IT OST, Paul Evans Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

The ConversationThe Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed restaurants in the United States. They delve into the significance of Michelin stars  and the impact of receiving Michelin stars on restaurants in terms of recognition and business. They highlight some of the newly starred restaurants in New York, such as Per Se, Jean-Georges, and Le Bernardin, and comment on notable inclusions and exclusions. Then, inexplicably, they move on to allergies and fruitcake. The Inside TrackThe Guys talk about fruitcake manufacturers petitioning the FDA to reduce a serving of fruit cake from 4.4 oz to 1.5 oz to keep the calories per serving low.“And so what I would like to say to these fruitcake manufacturers as a result of this petition, we're saying on the air that fruitcake is not only bad, it's bad for you,” Francis Schott on The Restaurant Guys Podcast 2006InfoThe 2025 Michelin Guide NYChttps://guide.michelin.com/us/en/new-york-state/new-york/restaurants?sort=distanceEnjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

Leiders worstelen nogal eens met de verantwoordelijkheid en de voorbeeldfunctie. Wat is er nodig om van goed naar inspirerend leiderschap te gaan? En vaak schuiven mensen door naar een leidinggevende rol omdat ze er lang werken of goed zijn in hun vak, niet omdat ze nou echt goede leiders zijn. Wat doet dat met de werkcultuur? Te gast is Map van Arem, leiderschapscoach en oprichter van The Leading Society.Gasten in BNR's Big Five van Uitdagingen op de Werkvloer-Map van Arem, leiderschapscoach en oprichter van The Leading Society. -Marieke van Hoffen, bedrijfsarts bij Human Capital Care. -Mariette Hamer, regeringscommissaris seksueel grensoverschrijdend gedrag en seksueel geweld. -Tanja Dik, algemeen directeur van de Johan Cruijff Arena. -Anna Salomons, hoogleraar automatisering & arbeidsmarkt aan de Tilburg School of Economics and Management en hoogleraar arbeidseconomie aan de Universiteit Utrecht. See omnystudio.com/listener for privacy information.

Por fin hemos conseguido reunir a la troupe completa pachachil y los tres aguerridos comentaristas vienen con sus zapatones listos para revista y explicarnos los secretos detrás del sexto episodio de Welcome to Derry. Juntos exploraremos los más íntimos misterios de la ciudad, sus locales donde el alcohol corre gratis y sin incómodas preguntas acerca de la edad, sus acogedores sótanos y sus misteriosos desvanes, llenos de evocadoras fotografías. Y, por fin, desvelaremos el misterio que todos ansiábamos conocer: la identidad de Bígaro, la pachacha que solo puedes atrapar con un alfiler. Participan: Bárbara Perse, Jose «Nok» Contreras y Eusebio «Use» Arias Edita: Eusebio Arias Música: IT OST, Roy Orbison Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Reine grecque dans l'Empire perse, Artémise commande cinq vaisseaux dans la bataille de Salamine et manœuvre avec ruse… Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

durée : 01:02:06 - "Le Livre des Reines" avec Camille Bordet, mezzo-soprano - par : Aliette de Laleu - Avec " Le Livre des reines ", sept musiciens et musiciennes d'Iran et de France dialoguent sur des textes écrits par des poétesses de France, d'Italie, d'Iran ou plus largement de Perse. Un projet musical poétique que vient nous présenter la chanteuse Camille Bordet. - réalisé par : Max James Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

L'esclavage dans le monde musulman fut une institution complexe, durable et multiforme, qui s'étendit sur plus de treize siècles, de l'époque des califes arabes jusqu'au XIXᵉ siècle, et parfois au-delà. Loin de se limiter à une période ou à une région, il constitua un pilier économique, social et culturel dans de vastes zones du monde islamique — de l'Espagne musulmane à l'Inde moghole, en passant par le Maghreb, l'Arabie et l'Afrique de l'Est.Dès les débuts de l'islam, au VIIᵉ siècle, l'esclavage fut intégré à la structure sociale des empires musulmans, bien que le Coran ait cherché à en limiter les excès. Le texte sacré n'abolit pas la pratique, mais encouragea le rachat et l'affranchissement des esclaves comme acte vertueux. En pratique, les conquêtes arabes entraînèrent la capture et la mise en servitude de populations non musulmanes : Africains, Slaves, Turcs, Persans ou Européens furent incorporés dans des circuits commerciaux très organisés.Les routes de l'esclavage musulman s'étendaient sur trois continents : à l'ouest, la route transsaharienne reliait l'Afrique noire au Maghreb ; au nord, des marchands acheminaient des captifs européens à travers la Méditerranée ; à l'est, la route de Zanzibar exportait des esclaves vers l'Arabie, l'Inde et la Perse. Ces hommes, femmes et enfants étaient employés dans des fonctions variées : domestiques, soldats, concubines, artisans, ou travailleurs agricoles dans les plantations de sucre et de dattes.L'une des spécificités du monde musulman fut la mobilité sociale relative offerte à certains esclaves. Des hommes affranchis pouvaient devenir vizirs, officiers ou savants, comme les célèbres mamelouks, anciens esclaves turcs devenus souverains d'Égypte. Mais cette ascension restait exceptionnelle : la majorité vivait dans des conditions de servitude extrême, souvent coupée de ses origines.L'esclavage dans le monde islamique ne prit réellement fin qu'au XIXᵉ siècle, sous la pression combinée de l'Europe coloniale et des réformateurs musulmans. Le sultan ottoman l'abolit officiellement en 1847, l'Arabie saoudite en 1962 seulement.Longtemps occulté, cet esclavage — qui concerna selon les historiens plus de 17 millions de personnes — rappelle que la traite humaine ne fut pas l'apanage de l'Occident. Elle fut un phénomène mondial, enraciné dans des logiques économiques et sociales profondes.La mémoire de cet esclavage, longtemps silencieuse, refait aujourd'hui surface, obligeant à repenser l'histoire globale des servitudes — au-delà des frontières, des continents et des religions. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Mes chers camarades, bien le bonjour ! Quelle est la pâtisserie préférée des archéologues et des historiens ? Le mille-feuille. Car les empires, dynasties et civilisations, c'est comme les mille-feuilles, mais sans la crème pâtissière. Sans pâte feuilletée non plus. Bon, en fait oubliez le mille-feuille ! N'empêche que quand on parle de “l'Empire de Charlemagne”, on s'imagine un bloc tout bien unifié. En réalité, les hommes en mouvement créent une histoire en mouvement : c'est couche après couche, à force de changements sociaux, d'influences extérieures et d'impulsions politiques que les empires naissent et périssent. Au bout du compte, ils sont aussi fragiles et éphémères que des îles flottantes. C'est comme ça que la conquête d'Alexandre le Grand, mêlée à des influences chinoises et indiennes, va donner un nouvel empire, qui lui-même va mourir au profit d'autres empires, comme les Sassanides de Perse et les Gupta d'Inde. Cet empire, c'est l'empire Kouchan. Ça rime avec flan, croissant, ou friand, et je commence à croire que j'aurais vraiment pas dû sauter le petit déj' avant de tourner cet épisode…Bonne écoute !

In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii's Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island's most innovative culinary voices — Roy Yamaguchi (Roy's Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i's food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i's culinary community. One built on collaboration, respect, and flavor. What you'll learn from this Panel Discussion How Hawai‘i's close-knit culinary community thrives on collaboration (9:03) Roy Yamaguchi's journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01) Chris Kajioka on learning resilience from Per Se to Honolulu's kitchens (9:38) Keaka Lee's lessons from Eleven Madison Park and their impact on Kapa Hale (4:04) Robynne Maii's winding path from English major to James Beard Award–winning chef (7:03) Harry Chin's transformation from middle school teacher to mixologist (3:03) The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59) The truth about tiki culture and how it diverged from island reality (18:49) How chefs are elevating local cuisine beyond beachside stereotypes (19:48) Why food security and supporting local producers define modern Hawaiian cuisine (21:50) The role of deliciousness over perfection — Chris Kajioka's creative philosophy (23:00) Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01) How immigrant cuisines shaped distinct Hawaiian flavors (32:59) The rise of poke — and why it's never the same off the islands (38:05) Sustainability challenges: tuna consumption, local sourcing, and balance (41:20) The next generation's focus on flavor, sustainability, and joyful eating (46:58) Roy's mission to bring sustainable, flavorful meals to Hawai‘i's school lunches (51:29) Harry Chin's creative cocktail process — inspiration can come from anywhere (56:28) How cross-training and collaboration spark drink innovation (59:20) Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18) Roy's perfume-making experience in Italy — and what scent teaches about taste (1:03:42) Creating food that connects millions without losing regional authenticity (1:09:48) The meaning of “joyful eating”: when food makes you want one more bite (1:14:08) Comfort food confessions: what each chef would eat for life (1:24:41) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here!

Por fin ha llegado a HBO la serie precuela de las películas basadas en It, la novela de Stephen King. En este primer episodio asistimos a la llegada de Leroy Hanlon a la base aérea de Derry y a como en la ciudad empiezan a suceder esas cosas extrañas que todos sabemos que anuncian el despertar de Pennywise... Resúmenes, curiosidades, referencias y teorías más o menos locas por parte de nuestros aguerridos comentaristas, que esta vez vienen armados con narices rojas, zapatones y preciosos globos rojos... Participan: Bárbara Perse, Jose «Nok» Contreras y Eusebio «Use» Arias Edita: Eusebio Arias Música: IT OST, The Music Man OST Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Dave interviews Stephen Starr, restaurateur extraordinaire and head of the STARR restaurant group. They talk about Stephen's special skill sets, from his capacity for taking big swings to discovering and fostering great talent. The duo also talks about the pros and cons of operating big and small restaurants, common mistakes that people make financially when opening restaurants, and what it is like to be the Yankees of food. Dave finishes with an Ask Dave about Japanese restaurants. Learn more about STARR Restaurant Group: https://starr-restaurants.com/  Learn more about Babbo: https://babbonyc.com/  Listen to our episode with Mark Ladner on the re-opening of Babbo with Stephen: https://open.spotify.com/episode/5qjEx81gP1UuGxHwoxjqfq?si=dmyq-uFrSPuJStb2-gGCyg  Learn more aboutLettuce Entertain You: https://www.lettuce.com/  Read the New York Times profile on Stephen Starr: https://www.nytimes.com/2025/09/30/dining/stephen-starr-restaurants.html  Learn more about Buddakan NYC: https://buddakannyc.com/ Learn more about Per Se: https://thomaskeller.com/perseny/  Learn more about Le Mercerie: https://www.lamercerieny.com/  Learn more about Borromini: https://borrominiristorante.com/  Learn more about The Continental: https://continentalmidtown.com/  Learn more about Parc: https://parc-restaurant.com/  Learn more about Eleven Madison Park: https://www.elevenmadisonpark.com/  Learn more about Buddakan: https://buddakan.com/  Read about Dave Chang in TIME Top 100: https://content.time.com/time/specials/packages/article/0,28804,1984685_1984940_1984944,00.html  Learn more about Le Coucou: https://lecoucou.com/  Learn more about The Anthony Bourdain: Parts Unknown episode with Daniel Boulud: https://www.imdb.com/title/tt3717664/  Learn more about Jon and Vinny's: https://www.jonandvinnys.com/  Learn more about Cafe Spaghetti: https://www.cafespaghetti.com/  Learn more about St. Anselm: https://starr-restaurants.com/restaurants/st-anselm/  Learn more about Le Diplomate: https://lediplomatedc.com/ Learn more about Table from chef Bruno Verjus: https://table.paris/ Learn more about Mawn: https://mawnphilly.com/  Learn more about Pastis Nashville: https://pastisnashville.com/  Learn more about Monk Kyoto: https://restaurant-monk.com Host: Dave Chang Guest: Stephen Starr Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Engineer: Belle Roman Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ivan Brehm is the chef-owner of restaurant Nouri and the creative space Appetite in Singapore. As a chef, he is known for his thoughtful approach to food, creativity and "Crossroads Thinking”, emphasising the connections and interdependence of all things, extending beyond cooking. This comes partly from his multi ethnic heritage and childhood in São Paulo in Brazil. As a young chef, he left Brazil and worked in some of the world's best restaurants that left a clear mark on his cooking philosophy, like Thomas Keller's Per Se, Andoni Luis Aduriz's Mugaritz, and Heston Blumenthal's The Fat Duck. In this podcast, we will hear Ivan Brehm tell his story, and how he combines cultural exploration, history, anthropology, and culinary traditions into a collective exploration of food and meaning. He will also reveal his favourite restaurants in Singapore and the rest of the world. These recommendations and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Utilisée successivement par les forces de l'Axe et celle de l'Alliance, la Perse de Reza Chah aura eu le sentiment pendant la Seconde Guerre mondiale d'être la dupe de l'Occident. Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

« Il suffit de suivre la route de briques jaunes pour arriver à la Cité d'Émeraude… » Dans le Magicien d'Oz et ailleurs, l'émeraude incarne un monde de mystère, de désir et de merveilles. Comment s'en étonner ? Son hypnotique couleur verte, son raffinement, sa préciosité… Symbole de pouvoir, de protection ou d'amour selon les cultures, elle est l'une des pierres les plus emblématiques de la joaillerie. Depuis l'Antiquité, cette gemme ne cesse de fasciner et d'inspirer des histoires. Cette saison vous embarque à la poursuite de l'émeraude : suivez le fracas d'une course de char à travers la Rome antique, vivez les péripéties d'une mission diplomatique entre l'empire Ottoman et la Perse, découvrez la ceinture céleste d'un prince chinois, et vibrez au rythme d'une procession dans les rues de Bogota, où un ostensoir resplendit d'un vert miraculeux. Gageons que vous serez séduits par les charmes irrésistibles de cette pierre… La Voix des Bijoux est un podcast de L'École des Arts Joailliers, avec le soutien de Van Cleef & Arpels. Avec la participation de Marie-Laure Cassius-Duranton, gemmologue et historienne de l'art à l'Ecole des Arts Joailliers et Bei HE, historienne d'art et professeur à l'École des Arts Joailliers. Écrit par Martin Quenehenne et Aram Kebabdjian, interprété par Pierre-François Garel et produit par Bababam. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Chef Kim Floresca's career has taken her from the world's top restaurants to one of L.A.'s most buzzed-about fast-casual projects. After training at the Culinary Institute of America, Kim cooked at fine dining destinations including El Bulli in Spain and Per Se in New York City, and spent time as a private chef before making the leap to Goop Kitchen, the clean-eats concept from Gwyneth Paltrow's Goop. As Vice President of Culinary and Culture, Kim oversees menu development, helping shape Goop Kitchen's flavorful and wellness-driven approach to food. She joins host Kerry Diamond to talk about her journey from haute cuisine to health-forward, the skills that carried over from the fine dining world, Goop Kitchen expansion plans, and what Goop Kitchen tricks we can borrow for our own kitchens. Thank you to Square and Ketel One for their support. Learn more at square.com/bigGet tickets to The Great Community Bake Sale by Natasha Pickowicz on Saturday, 10/18, in NYC hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Kim: Instagram, Goop KitchenMore on Kerry: Instagram

Send us a textEvery champion, every master, and every expert has failed before.  The question that dictates your level of success in life is whether you can come back after failure.  Perhaps you are at a breaking point in your job, your marriage, or your faith. Just remember that you are never a failure until you quit!In this episode of Finish Strong, you'll be inspired to hold on to your dream no matter what comes your way.  Our special guest, David Villa, has faced the prospect of quitting many times in his life.  However, he found a way to overcome every obstacle by simply refusing to quit.  Today, he is a highly successful Christian businessman who helps others succeed in business and life.  Prepare to be inspired as David shares his Biblical wisdom and advice to help you achieve victory over the desire to quit.Support the showFearless Faith Websiteffaith.orgTo leave a review - Open Finish Strong on the Apple Podcast app and scroll down until you see "Ratings & Reviews". There will be a link to click so that you can "Write A Review"FacebookYouTubeInstagram

Hello future humans with self-agency inspiring human potential!Become a paid subscriber to access practical exercises that use mindset, mindfulness & mindsight to grow confidence, handle change with good stress, raise your frequency & inner stillness & ground yourself in VVS: ⁠podcasters.spotify.com/pod/show/maria-florio/subscribe⁠Inspiring Human Potential spotlights higher-self mindset lifestyle POVs, stories, ideas & practices.Maria Florio inspires human potential by sharing the keys to inner growth & following your heart. She brings together human, spiritual, & spirituality elements to explore human evolution, consciousness, & being yourself. She looks at how sciences & spirituality together reveal the way to access infinite higher human consciousness potential when pursuing self-help, personal development, spiritual growth, & mental & emotional mastery. She also talks about how mindset & lifestyle, mindfulness, secure attachment, integration of the brain, & restorative embodiment lead to higher intelligence & fulfillment. She uses perspectives & stories from her self-empowered, enlightening, mystic, spiritual, & mindful life. From the age of eight, Maria decided she was going to help people when she grew up. A vague statement that meant to her, & still means, to help people live a good life as themselves.5D mystic POV stories on mindfulness, educational podcasts & being yourselfA securely attached self-led mystic, spiritual & mindful person knows inconsistencies for what they are: fear, fear of intimacy, emotional vulnerability & being yourself in connection.Be you, mindful & flawed with integrity.Love is supporting each other to fly. Love lifts you up when you're down & it soars the skies with you when you're up. Love is always there."The kingdom of God is within you." - JesusLove, Maria5D Mystic Spiritual Self-Help Mindful Mentor Podcast Spiritual & Science Human VoiceBringing Together Human, Spiritual & Spirituality Elements to Explore Human Evolution & ConsciousnessEmail ⁠floriomaria80@gmail.com⁠ for 1-to-1 Mentorship or Masterclass & Spiritual Workshops & Retreats info."It is the ability to bring out the best in others that makes you a leader." - Sadhguru"Mindfulness can help integrate the mind, body, & relationships, which can lead to well-being." - Dan Siegel, MD"A non traumatized person with a secure attachment has the capacity to regulate independently of relationships." - Pat Ogden, PhDSecurely attached self-led people are strong, brave & bring change for the better because we embody intelligence, expand consciousness & self.Be Yourself In Connection In Life & Love - 5D Mystic Functional Adult POVs & StoriesSubscribe on Spotify, YouTube: @inspiringhumanpotential, another favorite podcast platform you use, or Fanbase.5D Mystic Enlightenment Functional Adult Relationships New Stories To Heal Trauma Together & Bring Forth Your Humanity"If you are a piece of creation, the Creator is definitely embedded within you. You just have to turn inward to know." - SadhguruYou'll know the piece of creation you are once you're living life as a securely attached restorative embodied self-aware, accountable & regulating person.Love, Maria5D Mystic Woo-Woo Pseudoscience Self-Help Mindful Mentor & Podcast HostMaria brings together sciences & spirituality to support human evolution & consciousness, to shed light on love & you being able to be you, the authentic you - an inner child adult who has secure attachment, integration of the brain, & restorative embodied self-aware life potential with your personal motivation to do self-help & personal development that get your self-awareness to put into practice accountability & regulation skills with the mental, emotional, & physical mastery at play as you apply & use the inner growth mindset & lifestyle approach.Inspiring Human Potential Inner Growth 5D Self-Empowered Enlightened Expanding Consciousness Voices, Stories & Perspectives

Send us a textRaj Vaidya is one of America's most respected sommeliers. He discovered his passion for wine while working in fine dining and went on to shape acclaimed programs at restaurants such as Cru, Per Se, and many others. He later oversaw Daniel Boulud's global restaurant empire, earning a reputation for excellence and precision.Renowned for his deep knowledge of Champagne, Riesling, Burgundy and Rhône wines, Raj now leads his own consulting company. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

For executive chef Marjorie Meek-Bradley, the draw of The View wasn't the novelty of the rotating restaurant or the history behind the space. It was the new owners — Union Square Hospitality Group. The restaurant group reopened the historic restaurant earlier this year. Before her role at The View, Meek-Bradley spent time at restaurants in Northern California, New York City, and D.C., including stints at Bouchon, Per Se, and with STARR Restaurants at St. Anselm and Pastis. In an interview with guest host Gloria Dawson, Meek-Bradley describes how she created a menu that blends nostalgia, sustainability, and her experiences to create straightforward, delicious, and deceptively simple dishes.

En 490 av. JC à Marathon, les Athéniens défendent leur cité contre un ennemi surpuissant : l'Empire perse… Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Dave's sauce may have broken, but his spirit hasn't! Back in the kitchen, Dave gives a preview and introduction of the next Dave Chang Show guest (1:03), takes an Ask Dave (9:31), and answers a MOIF (13:02), all before successfully making (and redeeming) his béarnaise sauce (19:11). Learn more about Birdie G's: https://www.birdiegsla.com/ Learn more about Rustic Canyon: https://rusticcanyonrestaurant.com/  Check out our previous episode with Jeremy Fox: https://open.spotify.com/episode/7q5OmeGiUgxC05at8OmhQg Learn more about Manresa: https://www.ritualatmanresa.com/ Learn more about French Laundry: https://thomaskeller.com/tfl/ Learn more about Rich Table: https://www.richtablesf.com/ Check out our episode with Aisha Ibrahim: https://open.spotify.com/episode/3JGaK7bTMQIS39wZBYPpmj Check out Peter Serpico: https://www.instagram.com/serpicopter/?hl=en Learn more about Halfway to Hana: https://roadtohana.com/halfway-to-hana-stand.php  Learn more about Carême: https://www.britannica.com/biography/Marie-Antoine-Careme Learn more about Escoffier: https://www.britannica.com/biography/Auguste-Escoffier Learn more about Craft: https://www.craftrestaurant.com/ Learn more about SOS Chefs: https://sos-chefs.com/ Learn more about Jean-Georges: https://www.jean-georgesrestaurant.com/jean-georges/ Learn more about Daniel: https://www.danielnyc.com/  Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about Fable: https://us.fable.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Look for the black carton in the egg aisle. davechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Look for the black carton in the egg aisle. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textAnother adventure of Perse and Englebert where they encounter Pirates! This is the last episode for a short while, but I shall be back on 9th October!Support the show

Des nombreux savants de l'An Mil, le persan Avicenne est peut-être le plus humain, le plus attachant, et le plus universel. La médecine continue de lui devoir beaucoup. Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In this mailbag episode, Dave answers a variety of "Ask Dave" questions sent in by DCS listeners like you. From questions on top food vacation spots to his favorite 'Chef's Table' episode, Dave has plenty of recommendations to share. He also answers questions about lessons he wants to pass along to his kids, as well as kitchen topics like what chefs like to collect, hand washing, and more. Keep sending in "Ask Dave" questions to bit.ly/AskDaveForm or askdave@majordomomedia.com to get your answers on the podcast AND be entered for a prize. A winner for the first prize will be coming soon... Learn more about Netflix Chef's Table: https://www.netflix.com/title/80007945?source=35&fromWatch=true  Learn more about Noma: https://noma.dk/  Learn more about Netflix Chef's Table: Pizza: https://www.netflix.com/title/81292981  Learn more about Pizzeria Bianco: https://www.pizzeriabianco.com/los-angeles  Learn more about the Kunz spoon: https://www.jbprince.com/products/gray-kunz-sauce-spoon?srsltid=AfmBOopD4Vuw4odXWrEsQkDmCxRpzNHpMbRTx0vPmI1JV0MAP0xqv9l-  Learn more about Bernaurdaud ceramics: https://www.bernardaud.com/en/us?srsltid=AfmBOoqNEAkz9ynVE4fvG0GhGEDVDUZRIup3164wvO26BIPa2f6ZPQwg  Learn more about Central: https://centralrestaurante.com.pe/en/  Learn more about Per Se: https://thomaskeller.com/perseny/  Learn more about Arpege: https://www.alain-passard.com/en/  Watch the “As the Meat Turns” episode of Ugly Delicious: https://www.netflix.com/title/80170368  Learn more about Alinea: https://www.thealineagroup.com/  Listen to our seafood episode with Ari Kolender of Found Oyster: https://open.spotify.com/episode/2Onz2RWEFBNpNI8A3t50mE?si=7PsWHbdWSOq9egTdkqnCOA  Learn more about Tommy's Burger: https://originaltommys.com/  Watch our episode with Chef Edward Lee: https://youtu.be/lMsRnrrYL_M  Watch our episode with Chef Roy Choi: https://youtu.be/C0QSNhSQfkY  Learn more about Musso & Frank: https://mussoandfrank.com/  Learn more about Stretch pizza: https://www.stretchpizzanyc.com/  Learn more about Athletic: https://athleticbrewing.com/  Learn more about Gymkhana: https://gymkhanalondon.com/  Learn more about The Next Thing You Eat: https://press.hulu.com/shows/the-next-thing-you-eat/  Learn more about Nobu: https://noburestaurants.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris start the episode by making PODCAST HISTORY (and avocado toast)! They then discuss knives and knife safety: one of the significant dangers in both homes and professional kitchens. Dave and Chris finish with talk of Episodes 1-5 of ‘The Bear' Season 4—the two dive into the chefs' reactions to bad reviews, predatory investors, the Bear employee that they think is letting the team down, and more. Learn more about JJ's Lone Daughter Ranch: https://www.instagram.com/jjslonedaughterranch/?hl=en  Learn more about Bob Kramer knives: https://kramerknives.com/  Learn more about Korin knives: https://www.korin.com/  Learn more about Kappabashi Japan: https://www.kappabashi.or.jp/ Follow Little Meg on Instagram: https://www.instagram.com/little_meg_siu_meg/?hl=en  Check out the Zwilling Santoku that Dave talked about: https://www.zwilling.com/us/zwilling-pro-5.5-inch-hollow-edge-santoku-knife-38408-143/38408-143-0.html?srsltid=AfmBOoqTVGfZjpzcFtDT_un1wLzxSfY_7MyBQ5ja-7RTQvPvqZvTHLSy  Learn more about The Bear: https://www.hulu.com/series/05eb6a8e-90ed-4947-8c0b-e6536cbddd5f  Watch our episode with Besha Rodell on food criticism: https://www.youtube.com/watch?v=xDExaf35qDM&t=2317s Watch our episode with Paul Carmichael on Kabawa: https://www.youtube.com/watch?v=J6gvc7ICJto&t=1s Read the great Kabawa review in the New York Times: https://www.nytimes.com/2025/07/08/dining/kabawa-restaurant-review.html  Learn more about Kabawa: https://www.instagram.com/kabawa/?hl=en Learn more about Michelin guide: https://guide.michelin.com/en  Watch our episode with the Anajak Thai team on wine: https://www.youtube.com/watch?v=eBhFRoT9Pgs&t=6s Watch our episode with Will Guidara on Unreasonable Hospitality: https://www.youtube.com/watch?v=YyFveotyzTA&t=3253s Learn more about Meadowood: https://meadowood.com/dining/  Watch our episode with Gerrit Cole: https://www.youtube.com/watch?v=BX2CV5gFz4Y Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about Jonathan Benno's new 425 restaurant: https://www.425parkrestaurant.com/  Learn more about Mugaritz: https://www.mugaritz.com/ Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com.Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow.Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial.Submit your favorite food moments in your favorite movies to majorfoodporn.com.Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Cameron Dinwiddie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris start the podcast by talking about the first of their "25 for 25" food trends over the past 25 years. Stay tuned to find out their first selection. They then interview Dan Giusti of Brigaid and talk with him about the current stigma against institutional cooking, underrated paths for chefs, and the flaws of the current hierarchy of restaurants. They finish with an Ask Dave about cookbooks. Learn more about Brigaid: https://www.chefsbrigaid.com/ Get tickets for the Brigaid Summit: https://www.chefsbrigaid.com/brigaid-summit Follow Dan on Instagram: dan.giusti Follow Brigaid on Instagram: brigaid Learn more about Restaurant 1789: https://www.1789restaurant.com/ Learn more about Noma: https://noma.dk/ Learn more about Daniel: https://www.danielnyc.com/ Watch Dan on the Ugly Delicious Season 2: Kids episode Learn more about bills: https://www.bills.com.au/ Listen to Dan's COVID episode: https://www.theringer.com/podcasts/the-dave-chang-show/2020/06/12/dan-giusti-black-lives-matter-is-more-than-a-moment-and-how-food-professionals-can-be-part-of-social-change Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Watch Roy Choi and Daniel Patterson's MAD talk on LocoL: https://www.youtube.com/watch?v=EUizrhtazPc Learn more about LocoL https://welocol.com/ Learn more about Clyde's: https://www.clydes.com/clydes-restaurant-group/ Watch Dan's MAD talk with Rene https://www.youtube.com/watch?v=YDfwb5QnXa0 Learn more about Old Ebbitt Grill: https://www.ebbitt.com/ Learn more about Real Sports Toronto: https://www.rs.ca/ Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Guest: Dan Giusti Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Cameron Dinwiddie Learn more about your ad choices. Visit podcastchoices.com/adchoices