Podcasts about quickfire

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Yum! Brands' sale of Pizza Hut, Jersey Mike's overtaking of Chick-fil-A in a major consumer sentiment study, and KFC's announcement that it was entering a new chapter for growth. First up is Pizza Hut, which was officially sold by Yum! Brands in two transactions totaling $2.7 billion. Sam and Alicia discuss the potential future of the brand, and particularly its U.S. business, which was acquired by relatively new private equity firm LongRange Capital. Can Pizza Hut reclaim the loyalty of fans who are nostalgic for its Classic model? Next up they talk about the most recent American Consumer Satisfaction Index, in which Jersey Mike's came out on top — after 11 years of Chick-fil-A taking the crown. Should Chick-fil-A be worried? Sam and Alicia break down the study and why the data matters (to a point). They then transition to KFC, which announced a new “chapter” in which the company would focus on menu innovation, refreshed branding, and modernized stores. Alicia breaks down all the components of this new chapter, and she and Sam talk about how KFC is well positioned to learn from its global stores here in the U.S. They shift their attention to the increase in store closures — On the Border, for example, is now down to only 6 units — before closing with a Quick Fire round in which they cover Panera Bread's new bowls and McDonald's (brief) reintroduction of its beloved Apple Pie. For more on these stories: Pizza Hut to be sold to LongRange CapitalJersey Mike's steals customer satisfaction crown from Chick-fil-AKFC unveils its 'next chapter'

In this rapid-fire episode, Sharonne N. Hayes answers key questions on women's cardiovascular health, SCAD, unconscious bias, prevention, and the future of equitable heart care. A concise, expert-led overview of the field.

In this episode of Oilfield 360, hosts David de Roode and Victoria Bear Queen sit down with Jose Bayardo, the newly appointed CEO of NOV, to explore leadership, innovation, and the future of global energy.Bayardo shares a candid and wide-ranging perspective shaped by his career across investment banking, private equity-backed growth companies, public markets, and large-scale global operations. From his early days in energy technology and corporate development to his leadership of one of the world's largest oilfield services companies, the conversation traces how disciplined capital allocation, operational experience, and adaptability have defined his path.00:00 Why Oil and Gas Matters00:36 Podcast and Sponsors01:59 Host Catch Up03:23 Meet Jose Bayardo04:03 Early Life and Education06:43 Banking and Energy Tech07:32 SCF and Complete Growth14:48 Continental to NOV18:34 Becoming NOV CEO25:26 What NOV Does26:10 Brazil Deepwater Expansion28:45 Geopolitics and Supply Chain30:05 Energy Security and Diversification31:13 Fiberglass and Midstream Infrastructure33:25 Automation and Data Tech35:14 NOV in 5 to 10 Years37:19 M&A Versus Organic Innovation39:13 Capital Discipline and Investing42:23 Replacement Cycle and Tightening Market45:37 Family Life and Balance48:33 Cars and Hands-On Hobbies51:55 Mentors and Leadership Lessons54:57 Quick Fire and Career Advice

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Known to millions as Mrs. Moneypenny from her 16 year Financial Times column, Heather has been an investment banker, executive search entrepreneur, Edinburgh Fringe performer, off Broadway actress, PhD holder, chartered accountant and now Provost of Heriot-Watt University Dubai, overseeing 5,500 students and 600 staff. She qualified as a chartered accountant three weeks before her 60th birthday. She borrowed £1.8 million personally to buy a business, then gifted it to her staff. She co-founded the 30% Club when women held just 12% of FTSE board seats. It is now 45%.  This conversation covers all of it. Why she rejects guilt and regret as wasted emotions. What structural barriers actually stop women from getting ahead and how to dismantle them. Why Dubai's greatest advantage is not the skyline but the connectivity and free movement of capital and labour that Europe has quietly forgotten. And what she really thinks about the value of a university degree.  Heather also shares the story behind the Taylor Bennett Foundation, built to help Black and minority ethnic graduates break into professional services, funded from her own dividends, and the moment she knew it was working.    Timestamps:  0:00 Four failed engagements, a baby to feel anchored, and the unvarnished truth about having children  5:30 The queen of reinvention: why preparation meets opportunity and how Heather built her career in layers  7:11 Her one regret: not qualifying as an accountant sooner and why she finally did it at 59  11:19 Dubai versus Singapore versus Hong Kong: what makes this city different from every other global hub  15:46 Living through the missile attacks, what inflation and food security really look like from the inside, and who has barely noticed  21:18 Structural barriers, the 30% Club, and why three women in a room of ten changes everything  27:01 Borrowing £1.8 million, building Taylor Bennett, and then giving it all away  33:49 Mrs. Moneypenny: 16 years, 800 columns, and the barometer story that almost ended her career  39:25 The Taylor Bennett Foundation and why she measures success by impact not money  43:44 Selling out Edinburgh Fringe and performing off Broadway: the chapter nobody expected  52:22 Heriot-Watt Dubai: why they only teach subjects that lead to jobs and what universities are actually for  59:06 Entrepreneurship, incubators and why she finds young people today far more ambitious than her generation  1:01:24 Why she hates the word networking and what building social capital actually means  1:04:09 Quickfire: the best way into investment banking, what every future leader needs, and what Dubai understands that Europe has forgotten    Follow Spencer Lodge on Social Media  https://www.instagram.com/madeindubaipodcast/?hl=en  https://www.facebook.com/profile.php?id=61586194260076  https://www.instagram.com/spencer.lodge/?hl=en  https://www.tiktok.com/@spencer.lodge  https://www.linkedin.com/in/spencerlodge/  https://www.youtube.com/c/SpencerLodgeTV  https://www.facebook.com/spencerlodgeofficial/ 

In this rapid-fire episode, Bryan Tucker answers key questions about kidney stone disease, from common myths and overlooked risk factors to hydration, prevention, and emerging technologies. Perfect for listeners short on time but looking for expert insights into the future of nephrolithiasis care.

Most people trying to lose weight are doing it in the wrong order. Cardio is not the answer — a 20-year personal trainer explains why 70% of your results come from somewhere else entirely.Robin Carlse is the self-described "entertainer trainer" — the man who moonwalks between sets, drops dad jokes while you are in agony in a wall sit, and has been training clients from 4am since he had zero clients in Australia. He is also the personal trainer responsible for Kebrasca and Amber now training for Hyrox.In this episode:- The weight loss formula: 70% diet, then strength training, then cardio — in that order- Creatine: is it actually safe, should everyone take it, and how much per day- Protein: how much you actually need and why most people are not getting enough- The most common mistakes people make when starting a fitness journey- Why social media fitness trends do not work and what a structured program looks like- Hyrox: what it is, how to train for it and Robin's honest assessment of Kebrasca and Amber- Quickfire questions: who is Robin's better client — Ken or Amber?Find Robin:rcfitness.com.auInstagram and TikTok: RC FitnessCHAPTERS0:00 Welcome and audio check2:50 Welcome to Creative Talk Podcast3:44 Introducing Robin Carlse — the entertainer trainer4:16 Mind Body Spirit Festival recap — four days, 13 readings a day6:42 Energy clearing between readings — sprays, Palo Santo and ritual8:03 The most interesting readings over the weekend9:26 Kebrasca's mediumship reading for two sisters — and what happened11:20 The bromances of Mind Body Spirit Festival14:00 A woman tried to book Kebrasca without Amber. He said no.31:21 Kebrasca's own journey — heavier before Robin, the food revelation33:24 Creatine — is it safe and should everyone take it?34:11 Creatine for brain health and muscle performance34:51 How much creatine — three to five grams for everyone35:21 Protein — how much do you actually need?36:00 Six eggs a day — Kebrasca's protein routine36:54 Why most people do not get enough protein and what to do38:40 Why meal plans fail and what works instead39:27 Fitness advice for people in their 20s40:36 Strength training for every age group — always40:43 Fitness advice for corporate workers — 10 minutes at a time41:31 Get to the gym before work — why morning training wins43:28 Fitness advice for busy moms and new parents44:57 Fitness does not have to be an hour to count46:06 Robin's RC Fitness app — home workouts, park workouts, strength46:43 Fitness for people over 50 — weight training is more important now47:00 Osteoporosis, bone density and why weights matter49:05 The most common fitness mistakes people make49:28 Going too hard too fast — why it always backfires49:47 Extreme diets only last so long51:22 Social media fitness fads — those people are already ripped anyway51:43 Follow something structured — 20 years of proof52:05 What people do not see about building a fitness business53:50 Listening to clients — what sets a great trainer apart54:19 From zero clients to 3am starts — how Robin built RC Fitness56:20 When you love your job it does not feel like work57:50 The trainer is always right — do not argue with the count59:14 Training bodybuilding champion Maz1:00:07 Fitness for mental health — it does not fix problems but it helps1:00:35 Hyrox — Kebrasca and Amber are doing it1:01:54 Race day tips for Hyrox1:03:05 Robin still needs a Hyrox partner1:04:07 Kebrasca sliding down the wall sit — the famous move1:07:11 One piece of advice: stay active, lift weights, sort nutrition1:08:01 The dancing trainer — entertainment meets fitness1:10:08 Quickfire questions — Amber or Kebrasca?1:12:34 Marketing tips for Robin and RC Fitness1:15:38 Behind the scenes content and going live1:18:04 Going live during training sessions1:20:15 Thank you Robin and closing1:22:55 Find Robin — rcfitness.com.auFind Robin at rcfitness.com.au, on the RC Fitness app, and on Instagram and TikTok.

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This week, Tim Sherwood and Natalie Pike sit down alongside Kevin Nolan to discuss all things football as we look ahead to the 2026 World Cup.They start the pod by discussing England's chances of winning the World Cup out of 10 before dissecting their recent friendly against New Zealand and why the right side of the pitch could be a worry for England.The trio then debate whether it's win or failure for Thomas Tuchel this summer, is England's midfield limited & also give their opinions on England's final friendly against Costa Rice.There's also big focus on whether Ronaldo is now a hinderance to Portugal & Roberto Martinez, which nation at the world cup has the best front 3 and the reaction to Neymar receiving a call up to the Brazil squad.Plus, Tim & Kevin debate whether Harry Kane can win the Ballon d'Or this year, Scotland's chances this summer as well as their answers to various World Cup quickfire questions.

What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor. In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business. This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day. Episode Highlights [17:00] — "It has purely been built on the back of desperation": survival, healing, breaking cycles [29:00] — The government consultant who said bush foods would "never belong on a plate in a restaurant" [46:30] — The jar of bush fruits confiscated at school and reported to welfare as "dirty food" [51:00] — Grassroots vs. bandwagon: who really owns the native food space [55:30] — What respectful engagement with native ingredients actually looks like for chefs [1:14:00] — Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses [1:26:00] — Winning the inaugural Bill Granger Trailblazer of the Year — the car park, the big screen, the speech she can't remember [1:32:00] — The Australian Native Food Festival returns: 25–27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day [1:35:00] — Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane Key Takeaways On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing — and the community that came with it. On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome — but they need to do the work. On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was — only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry." On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar. On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision." On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us." About Sharon Winsor Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth — a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage. She is the creator and driving force behind the Australian Native Food Festival, the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry. In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong. People & Places Mentioned Kylie Kwong — Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer award Ben Shewry — Featured at the Australian Native Food Festival cooking demonstrations Karima Hazim — Also featured at the festival Aunty Beryl — Shared cultural stories on stage with Kylie Kwong at the festival Raylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) — Co-collaborators on the First Nations Bush Food Alliance, working together for over ten years Bill Granger — The award bearing his name, in partnership with his family, was presented for the first time at the 2026 Sydney Morning Herald Good Food Guide Awards. Indigiearth — Sharon's native food business, now including retail products, events, catering, Warakirri dining experiences, and more Carriageworks, Sydney — Host venue for the Australian Native Food Festival Gunnedah, Rocky Glen, Coonabarabran, Gulargambone, Mudgee — The country that shaped her Dates for Your Diary Australian Native Food Festival: 25–27 September, Carriageworks, Sydney, featuring the First Nations Bush Food Alliance industry trade day Resources & Links Indigiearth: Indigiearth.com.au First Nations Bush Food Alliance: Follow Sharon on social media for the relaunch announcement If you're a chef or a business that wants to use native ingredients respectfully, Sharon is open to masterclasses and conversations. Reach out via Indigiearth. Have a story to share or a topic we should dive into? Drop us a line. About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Keywords: Sharon Winsor Indigiearth Australian native ingredients bush foods Australia Indigenous food sovereignty Aboriginal food business First Nations bush foods native food cultural appropriation ethical sourcing native ingredients lemon myrtle quandong wattle seed bush food supplier Australia Indigenous chef Australia Australian Native Food Festival Carriageworks Sydney First Nations Bush Food Alliance Bill Granger Trailblazer Award Good Food Awards 2026 Kylie Kwong how to source native ingredients ethically Aboriginal owned food business Australia bush foods on restaurant menus native ingredients for chefs Australia@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Most people arrive in Dubai thinking the opportunities will find them. Jason Grundy has spent 25 years watching that assumption play out badly.  As Managing Director for the Middle East and Africa at Robert Walters, Jason has seen every side of the hiring market. The candidates who oversell themselves. The companies that leave great people waiting a month for feedback and wonder why they lost them. The businesses generating AI written job descriptions that have nothing to do with the actual role. And the expats who land in Dubai assuming opportunities will fall into their lap, only to find one of the most competitive job markets on earth.  This episode covers what is really happening in the UAE job market right now, which industries are hiring, which have gone quiet, and when the bounce back comes. Plus the honest truth about Emiratisation, why culture retains talent more than salary, and why the best candidates are never on a job board.  If you are hiring, being hired, or just trying to understand where Dubai is heading, this one is worth your time.    Timestamps:  1:30 How Jason fell into recruitment and why one snap decision defined his entire career   6:40 How to choose the right recruiter, why trust matters, and what makes Robert Walters different   13:15 The Middle East versus Africa and the miracle of what this region has built in 50 years  17:30 Emiratisation: the honest answer, the real challenge, and the only playbook that works   23:50 What is hiring and what has gone quiet after the regional conflict   27:00 Jason's honest forecast: when Dubai will bounce back and what it will look like   31:54 Why badly trained interviewers are losing great candidates and how to fix it   36:32 AI in recruitment: what is actually happening, the quiet tap no bot can replace, and the one line that says it all   45:34 Why a third of candidates are hesitating and why two thirds are still saying yes to Dubai   53:40 Culture is the only real difference between companies that keep people and those that always hire   57:00 How to stand out as a candidate, what your LinkedIn is doing wrong, and why the CV is just the door   1:02:30 Degrees: do they still matter and what Jason told his own kids   1:07:00 Quickfire: red flags, overpaid professions, secretly dying careers, and Dubai versus Abu Dhabi    Follow Spencer Lodge on Social Media: https://www.instagram.com/madeindubaipodcast/?hl=en  https://www.facebook.com/profile.php?id=61586194260076  https://www.instagram.com/spencer.lodge/?hl=en  https://www.tiktok.com/@spencer.lodge  https://www.linkedin.com/in/spencerlodge/  https://www.youtube.com/c/SpencerLodgeTV  https://www.facebook.com/spencerlodgeofficial/    Follow Jason Grundy on Social Media:  https://www.linkedin.com/in/jasongrundy/  https://www.linkedin.com/company/robert-walters/posts/?feedView=all  https://www.instagram.com/robertwalterslife/?hl=en   

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including McDonald's new corporate strategy, the World Cup's plentiful promotions, and how brands are strategically leveraging pricing in their marketing. First up is McDonald's, which announced its new McDonald's Next corporate strategy that emphasizes operational efficiency and hospitality. Alicia details what exactly this means before she and Sam discuss how the strategy fits into the broader industry push toward operational excellence and what it could look like for the No. 1 restaurant brand in the world. Next they dive into the World Cup, which kicks off this week and could be a boon to restaurant companies looking for a marketing win. Learn more about how some bigger chains are riding the World Cup's coattails — and how it could help reshape the summer for many brands. That leads naturally into a conversation on recent restaurant marketing efforts — particularly those centered around pricing. Alicia recently wrote a story about how restaurants are marketing to families through strategic pricing initiatives, and she and Sam talk about pricing in general and how companies are getting creative with their prices to attract young consumers. Finally, in the Quick Fire portion of the episode, Sam and Alicia discuss recent headlines about the retirement of Yum Brands' influential COO, the struggles at Shake Shack, and the new THC beverage test at Logan's Roadhouse.For more on these stories:McDonald's next evolution includes menu, service and technology upgradesRestaurant chains kick off a World Cup marketing barrageRestaurant chains are turning their attention to families

In this rapid-fire episode, Naveed Sattar answers key questions on diabetes, cardiovascular disease, obesity, prevention, and emerging therapies. From precision medicine and GLP-1 receptor agonists to lifestyle interventions and research advice, this concise episode provides expert insight into the future of cardiometabolic medicine. 

Top Chef Season 23 Ep 13 Recap Dive into the semifinals of Top Chef Season 23, Episode 13, as Haley Strong, Curt Clark, and Chef Jim Smith break down a night packed with culinary creativity and unforgettable plating choices. The hosts bring their unique perspectives to the table, unpacking not just technical skills but also the strategic decisions that shape a chef's journey to the finale. From dissecting a “20 Questions” inspired Quickfire to the intricacies of plating in quirky vessels, this episode highlights the clever ways chefs adapt and innovate under pressure. The discussion opens with a look at the challenges and nerves from the semifinals, including how this season's editing sheds light on rule enforcement and the presence of legal teams. The conversation quickly veers into the memorable animal encounters on set, like a rogue snake keeping contestants on edge, and personal anecdotes about kitchen critter run-ins that keep things fun and relatable. The team explores how the 20 Questions challenge requires collaboration and chef-level sensory skills, debating which questions made or broke the guessing game and how closely each chef came to recreating Tom's original dish. As the elimination round ramps up, debate flies about whether the creative use of vessels—like driftwood, pumpkins, and even a clothesline—really influences the judges or distracts from the food itself. Each chef's dish is reviewed for execution, inspiration, and how well it met the challenge of form meeting flavor. Key moments and topics include: The chefs' teamwork and tactics in the 20 Questions Quickfire as they chase down flavor profiles without touching or tasting the original dish The impact of memorable plating, from Laurence's family-style dim sum to Sherry's inventive use of a miniature clothesline Debates about when extra ingredients help or hurt, especially when contestants go off-script or miss crucial elements in a replication challenge Nostalgic callbacks to notorious Top Chef plating disasters and how today's contestants learn from the past A look ahead at the finalists, the unpredictability of the finale, and how serving order may change a chef's fate Which chef turns a quirky vessel into victory, and who falls short when innovation clashes with execution? Get ready for sharp culinary insights, strategic breakdowns, and stories of mall Chinese food, truffle oil, and cereal debates. Listen in for a blend of strategy and kitchen chaos that only Top Chef can deliver. 0:00 Semifinals Discussion Begins 6:35 20 Questions Challenge Breakdown 12:35 Vessel Challenge Announced 15:03 Jonathan's Bread Dish Critiqued 19:59 Rhoda's Driftwood Ribeye Impresses 23:33 Laurence's Four-Way Rice Rolls 26:09 Sherry's Clothesline Short Ribs Win 33:42 Final Three Chefs Announced 37:49 Finale Predictions and Location Debated Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Wendy's hiring a new CEO, Starbucks ditching an AI tool, and CAVA cruising in the first quarter. First up is Wendy's, which announced that it was hiring former Potbelly CEO Bob Wright as its next CEO. Wright had three previous stints as an executive at Wendy's, and Sam and Alicia discuss how this move could be the missing ingredient to Wendy's badly needed turnaround. Next they tackle Starbucks, which is ditching an AI inventory tool it had introduced just nine months ago after experiencing accuracy issues. In a world where AI seems to be taking over all aspects of our lives, it's noteworthy that Starbucks joins McDonald's, Yum Brands, and others in pausing investments in AI. Sam and Alicia break down the news and what it could mean about AI in restaurants going forward. They then discuss CAVA and its most recent quarter, in which the fast-casual Mediterranean chain reported 9.7% same-store sales growth. How does the brand continue to defy odds and build momentum? Finally, in the Quick Fire portion of the episode, Sam and Alicia discuss recent headlines about movie promotions and an international brand that's exiting the U.S.For more on these stories:Bob Wright returns to Wendy's as its CEO Starbucks is ending its use of AI to count inventoryCAVA raises guidance after a strong 1Q

In this rapid-fire episode, Rachel Buckley answers key questions on Alzheimer's disease, covering sex differences in risk, early predictors of progression, brain resilience, and the most actionable prevention strategies. A concise overview of the evolving science behind personalised Alzheimer's care.

So you can be overinsured and you can be underinsured, but can you ever just be insured enough in your super? ‘10 Things I Hate About You’ jokes aside, we yapped about insurance with friend of the pod Phil Thompson from Skye Wealth. Join us on the Deep Dive couch as we unpack a couple of case studies to demonstrate what it might look like to be overinsured, plus how an underinsured person might get sufficient cover, followed by a quickfire round of questions from our She’s on the Money community. Tune in if you’ve ever wondered: what percentage of your income should be spent on insurance, if the coverage in your superannuation is enough to see you through, or if you’ll still be covered with ADHD. Relatable, tbh. Self-employed, unemployed, or in your 40s, Phil’s got an A for so many of your Qs. SORT YOUR INSURANCE: Thanks once again to our partners Skye Wealth for bringing this episode to your feed. If you're ready to chat to a professional about your insurance, we have a long standing referral partnership with Skye Wealth and only ever partner with people we trust. EVEN MORE EPISODES: Listen to our insurance playlist here.Join our Facebook Group (Search for: ShesontheMoneyAUS) AKA the ultimate support network for money advice and inspiration. Ask questions, share tips, and celebrate your wins with a like-minded crew of 300,000+.Follow us on Instagram @shesonthemoneyaus for Q&As, bite-sized tips, daily money inspo... and relatable money memes that just get you. Acknowledgement of Country By Nartarsha Bamblett aka Queen Acknowledgements (queenacknowledgements.com)The advice shared on She's On The Money is general in nature and does not consider your individual circumstances. She's On The Money exists purely for educational purposes and should not be relied upon to make an investment or financial decision. If you do choose to buy a financial product, read the PDS, TMD and obtain appropriate financial advice tailored towards your needs. Victoria Devine and She's On The Money are authorised representatives of Money Sherpa PTY LTD ABN - 321649 27708, AFSL - 451289.See omnystudio.com/listener for privacy information.

 In this short rapid-fire episode, Helen Brough answers key questions on food allergy, covering common triggers, peanut allergy myths, early allergen introduction, and whether allergies can be outgrown. It also touches on immune development, common mistakes, biomarkers, and future breakthroughs.

"The Doctor Is Not Always Right"  Hein Van Eck is a healthcare actuary by training, a breed of thinker who sits at the intersection of data, ethics, and human behavior. He started in insurance in South Africa, was handed his career-defining job after answering a single ethical question correctly, and has spent the last 20 years on the provider side watching an industry transform in real time. He moved to Dubai in 2014 and hasn't stood still since.  As CEO of Mediclinic Middle East, Hein oversees six hospitals, 27 clinics, 4,000 babies born annually, and a workforce of doctors recruited from around the world not by headhunters, but by hospital directors who fly to the UK in winter specifically to sit across a candidate and ask: would I feel comfortable if this person treated my family?  That detail tells you everything about how he leads.  This conversation goes places most healthcare interviews don't. Hein talks honestly about the agency problem at the heart of modern medicine doctor has the knowledge, patient consumes, insurer pays and what happens when that system breaks down. He explains why Ozempic and Mounjaro might genuinely extend lives, not just shrink waistlines. He reveals an AI model that predicts, with 95% accuracy, which patient won't show up to their appointment. And he shares his vision of what a hospital looks like in ten years: a theatre complex, an ICU, and almost everything else happening at home.  If you think Dubai healthcare is second-tier, this conversation will change your mind.    Timestamps:  0:00 -  20 years at one company in Dubai: why Hein never needed to leave   2:00 - From actuary to hospitals: the agency problem at the heart of healthcare   5:00 - Post-Covid consumerism: why visits per person have doubled from four to eight a year   9:00 - Peptides, Ozempic, and the traffic light system: green, amber, and outright quackery  14:00 - Insurance, self-pay, and the moral dilemmas that arise every single day   21:00 - Collaborative management without consensus: how he leads 4 million patient interactions   25:00 - The mentor, the one ethical question, and how Hein got the job   28:00 - Payment cycles: 20 days in South Africa, 100+ days in the UAE and the hidden cash flow crisis   34:00 - How Mediclinic recruits doctors: hospital directors on planes, not recruiters on LinkedIn   40:00 - Spencer's spinal fusion story and the one doctor who made it human   47:00 - Hospitals as healthcare malls and why the big scary hospital is disappearing   52:00 - AI that predicts no-shows with 95% accuracy and ambient AI that frees doctors to look up   56:00 - In ten years, a hospital will be a theatre and an ICU and everything else happens at home   1:02:00 - The blue chair in every boardroom: every decision tested against what's best for the patient   1:07:00 - Quickfire: the biggest lie in healthcare, what scares him about AI, and the hardest truth about technology adoption    Follow Spencer Lodge on Social Media: https://www.instagram.com/madeindubaipodcast/?hl=en  https://www.facebook.com/profile.php?id=61586194260076  https://www.instagram.com/spencer.lodge/?hl=en   https://www.tiktok.com/@spencer.lodge   https://www.linkedin.com/in/spencerlodge/   https://www.youtube.com/c/SpencerLodgeTV   https://www.facebook.com/spencerlodgeofficial/    Follow Hein Van Eck on Social Media: https://www.linkedin.com/in/hein-van-eck-a632881a/  https://www.linkedin.com/company/mediclinic-middle-east/  https://www.instagram.com/mediclinicme/?hl=en 

The latest chef eliminated from Top Chef Season 23, Oscar Diaz, joins The Exclusive to break down the small mistakes and kitchen chaos that led to his exit. Oscar reflects on the pressure of the combined Quickfire and Elimination challenge, the turmeric spill that left his face “on fire,” and why he thinks the judges misunderstood the intention behind his rice dish. He also opens up about the mental toll of filming, constantly moving locations, and trying to stay calm while cameras followed every move in the kitchen. Plus, Oscar shares what viewers didn't fully see about the cast dynamic, how being disconnected from phones and social media changed him during filming, and why he'd absolutely return for another shot — this time “coming for everyone's jugular.”

Top Chef Season 23 Ep 11 Recap The Top Chef coverage continues with Haley Strong, Curt Clark, and guest Jim Smith recapping the highs and lows of the latest episode. As six chefs battle through both a Quickfire centered on peaches and a Michelin-influenced rabbit elimination, strategy and technique take center stage. The hosts dig into how the challenges play out in an outdoor setting and debate what actually makes a dish “Michelin-worthy,” while sprinkling in tales from personal culinary experiences and plenty of food talk. This recap dives into the contestants' reactions to a park-based episode that shifts away from the classic Top Chef kitchen, with the Quickfire ingredients and twists determined by online fan votes. The discussion covers the Try Guys' cameo, the chefs' prep strategies (including prepping for switch-ups mid-challenge), and how everyone handles making crostini after crostini. The elimination challenge tests culinary skills with rabbit as the core ingredient, prompting a debate over the ethics of cooking certain proteins and the technical precision required to avoid dry, disappointing dishes. Along the way, Jim shares his insider knowledge on cooking rabbit and demystifies the process behind Michelin star evaluations that shape the week's elimination. Chefs navigate a fan-voted Quickfire: peaches take center stage, with players prepping for last-minute station swaps and sandwich surprises. Detailed breakdowns of strategies as contestants respond to the twist of inheriting someone else's ingredients mid-challenge. Jim offers firsthand insight into rabbit preparation and reveals why the protein is a true test of technical skill. Judges confront the challenge of defining “Michelin level” cooking—should dishes be classic, avant-garde, or rustic? Personal food stories surface, from struggling with emotional connections to certain proteins to unexpected grocery store moments during shopping runs. Will an ambitious dual-plate strategy pay off, or is “just make one great dish” the smart way to survive at this stage of the competition? Are the chefs rewarded for innovation, or does classic technique win out when the stakes involve a Michelin-inspired challenge? Listen in for informed dish critiques, some food world background, and the group's spirited reactions to one of the season's more debated episodes. Join the conversation and catch every strategy breakdown and food story as Top Chef 20 barrels closer to its finale! Chapters: 00:00 Welcome and Swamp Rabbit Debate 06:05 Fans Choose Peaches for Challenge 08:57 Quickfire Twist: Switch Stations 11:32 Quickfire Results and Ingredient Drama 18:19 Contestants React to Rabbit Challenge 24:00 Rabbit Cooking Stories Shared 28:21 Michelin Challenge Rules Explained 34:01 Secret Diners and Judging Twist 36:38 Seeger Impresses with Rabbit Roulade 38:39 Sherry Wins with Jerk Rabbit 41:08 Lawrence Struggles with Shumai Dish 44:42 Jonathan’s Croquette Falls Short 47:25 Rhoda Edits for Perfection 48:17 Anthony Eliminated on Michelin Challenge 53:07 Preview: Asheville and Next Steps Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

See what risk scores miss and apply imaging to guide real-world decisions. Credit available for this activity expires: 05/15/2027 Earn Credit / Learning Objectives & Disclosures: https://www.medscape.org/viewarticle/personalizing-risk-assessment-enhance-cardiovascular-2026a1000evy?ecd=bdc_podcast_libsyn_mscpedu

In this rapid-fire episode, Azad addresses common myths around breastfeeding, microbiome development, and infant feeding practices. A concise overview of the key factors shaping early immune health.

In this episode of The Great British Mickey Waffle, Ben and Rebecca are joined by Disney experts Darren and Ashley (Mr. and Mrs. WDW with me) to digest the latest Disney news with a British twist. From debating the value of the new Disney Treasure cruise to sharing controversial "hot takes" on popular snacks and attractions, this episode is packed with tips for navigating the magic.

In this episode of the Everything Trackside Podcast, we're joined by one of Ireland's most exciting young racing talents — Conor Grant. Conor opens up about his journey from discovering Formula 1 through TV highlights as a kid to racing at Circuit of the Americas in front of the same garages used by Formula 1 just weeks earlier. We discuss:How a simple dream of becoming an F1 driver turned into a real career pathHis rise through Irish karting and European competitionWinning championships while balancing school and racingThe surreal experience of racing at COTA in a Senna-inspired McLaren livery We also dive into:The realities of funding a motorsport careerWhy Conor sees racing as a privilege rather than a sacrificeThe importance of social media for modern racing driversThe growth of Irish motorsport and the impact of drivers like Alex Dunne Plus:

Ossama El Samadoni leads GBM, one of the most respected technology organisations in the region, with over 300 employees, triple-digit million dirham revenue, and clients across the Middle East, Africa, Turkey and Russia. The disappointment that derailed his dream is exactly what built him. But this isn't a story about career pivots. It's a conversation that should make every business leader in this city sit up straight. Ossama has spent decades at the intersection of global technology and human vulnerability working with Dell, Oracle, HP, and IBM before taking the helm at GBM. He's seen cyber attacks quadruple during regional conflict. He's watched AI agents invent their own secret language when they detected they were being supervised. He's tracked state actors who wiped entire company systems without issuing a single delete command. And he's deeply worried that most leaders still don't understand what's already here. This is a rare conversation Ossama's first podcast and he gives everything. No corporate script. No polished PR lines. Just a trench fighter who trusts primary information over secondary noise, believes technology should serve human welfare not just profit, and will tell you plainly: it's not if you'll be attacked, it's when. Whether you're a founder, a CEO, or just someone trying to understand what AI is actually doing to our world this one will stay with you.   Timestamps:  0:00 – "A podcast virgin" Osama's first ever appearance 0:09 – Employees feeding company data into ChatGPT: the risk nobody talks about 2:11 – How generative AI actually works and why bias is already baked in  5:38 – The moment two AI agents invented their own secret language to hide from their supervisor  13:34 – Cyber-attacks quadrupled during regional conflict and why every company is a target 19:21 – How a demo system became a state actor's entry point  22:21 – The KPMG case: an entire system wiped with zero delete commands 25:56 – Password hygiene, the 14-day rule, and why you must never open junk mail in Outlook  28:39 – How to spot AI snake oil salesmen and the two questions that cut through the noise 30:13 – Deepfakes are already here and why trust will return to the room  47:10 – Made in Egypt, polished in UAE and why Dubai is harder than it looks  57:32 – If he started again at 21: invest in human welfare, not hype 59:35 – Leading from the trenches and the multiplier effect of great leadership  1:04:50 – Quickfire: rogue AI, the one question every CEO should ask, and more    Follow Spencer Lodge on Social Media: https://www.instagram.com/madeindubaipodcast/?hl=en https://www.facebook.com/profile.php?id=61586194260076 https://www.instagram.com/spencer.lodge/?hl=en https://www.tiktok.com/@spencer.lodge https://www.linkedin.com/in/spencerlodge/ https://www.youtube.com/c/SpencerLodgeTV https://www.facebook.com/spencerlodgeofficial/   Follow Ossama El Samadoni on Social Media:  https://www.linkedin.com/in/ossamae/ https://www.linkedin.com/company/gbm/ https://www.instagram.com/gbmmiddleeast/

In this rapid-fire episode, Pranav Garimella answers key questions on chronic kidney disease, from early detection and screening challenges to future innovations in nephrology. A concise overview for clinicians and curious listeners alike.

'Doing the right thing' in business is crucial for long-term success, fostering trust with customers, employees, and strategic partners.  Leading with this focus helps enhance brand reputation, increase profitability through efficiency, and build a healthy organizational culture, as ethical practices drive loyalty and better performance.  What does doing the right thing actually look like in business? Chris Allen, VP of Sales at Augmentt, provides insight into his leadership and shares how his leadership mantra—“Do the right thing”—continues to shape his approach to building high-performing sales cultures rooted in hope, accountability, and authenticity.   Highlights include: Augmentt's platform and innovative approach to supporting their strategic partnerships. Intune Management, deeper AI integration through their new AI Policy Analyzer, and how partner feedback is actively shaping their 2026 roadmap. “Chaos tends to breed opportunities” and elevate leadership.   Chris's core values are to be hopeful, be accountable and be real. How MSPs are leveraging Augmentt to increase MRR and enrich security offerings. Be sure to follow Chis on LinkedIn and visit augmentt.com/ to learn more about their Microsoft-centric SaaS Security Management platform.   Timestamps:  'Do the right thing' 10:35  Working with Augmentt 15:29  Strategic relationship with Microsoft 23:07  Quickfire questions 26:22 If you want to master the art of audience engagement while learning how to conquer speaking anxiety, deliver persuasive presentations, and close more deals, this is the program for you. Twins Talk It Up is hosted by identical twin brothers Danny Suk Brown and David Suk Brown, who share leadership communication strategies designed to help professionals embrace the power of their authentic voice.Together, we'll explore tips and tools to unlock the full potential of your voice, dominate every stage you step onto, and elevate your influence and value. Along the way, we'll crush goals and share plenty of laughs.   Book a Free 15-minute discovery call: dsbleadershipgroup.com/schedule-a-call/ Website: appmeetup.com/twinstalkitup/ Community: facebook.com/groups/publicspeakingpoints Patreon: patreon.com/twinstalkitup

This week, Sam Allardyce and Natalie Pike are joined by Salford City manager Karl Robinson as they break down all the biggest Premier League talking points.They start the pod by discussing Salford's final day of the season as they narrowly missed out on automatic promotion and now face Grimsby in the League Two play-offs before later discussing how to prepare a team to go again and is winning the play-offs at Wembley the best method of promotion?The panel also discuss Phil Foden & Anthony Gordon's futures, Keith Andrews for manager of the season as well as we react to the recent Manchester United vs Liverpool fixture and what that means for the future of Michael Carrick & Arne Slot.There's also focus on Liverpool's rebuild this summer, has their squad got worse under Arne Slot and why his complaining if very similar to the likes of Rafa Benitez.Plus, Sam & Karl discuss the relegation run in including why West Ham have an edge over Spurs, why Chelsea are a disaster under their new ownership and we give our predictions on who wins the Premier League, who fills that final relegation spot and who wins the FA Cup!

This episode of Skin Talks goes beyond creams and salons to unpack how perimenopause and menopause reshape your skin from the inside out. Hosts Beate and Natascha welcome board-certified dermatology PA Elsa Berdugo to explain:   • Why women are seeing perimenopause as early as their late 30s   • How estrogen decline triggers sudden dryness, lost firmness, acne and inflammation   • The role of hormone replacement therapy (HRT) and customizable skincare to smooth this transition   • A deep dive into SkinBetter Science's new Maestro Revive Renewing Serum, what's inside, how it works, and the right way to layer it   • Quickfire myths, habits and expert Q&A you can use today to protect and restore your skin   Whether you're just noticing hot flashes or planning ahead, you'll learn why prevention, personalized routines and science-backed ingredients are your best defense against “overnight” aging. Connect With Us: Hosts: Beate Instagram → @beatevonhuene Natascha Instagram → @nataschaschillinger Our Website:

RESOURCES- Manifestival™ 2026 is happening in Sedona. A powerful experience to help you release, reset, and step into your next level. Join me: https://danettemay.com/manifestivalAZ2026 - Go to earthechofoods.com and use the code PODCAST at checkout to receive a 15% discount on your first Cacao Bliss or any products order!- Join me in my 30-Day Booty Camp to feel strong, sexy, and radiant in just 15 minutes a day - no gym needed at danettebootycamp.comCONNECT WITH DANETTEInstagram: @thedanettemayFacebook: Danette MayTikTok: @thedanettemayNEW TV Show on Youtube: @TheDanetteMayListen to The Danette May ShowRead my book: danettemay.com/embraceabundancebookGet The Rise book: therisebook.comWork with Danette: danettemay.comIn this episode of The Danette May Show, I sit down with Jessica Zweig for a powerful conversation about building and selling a multi-million dollar business, and how manifestation, intuition, and integrity guided every step. We dive into what it really takes to create a purpose-driven brand, the balance between strategy and spirituality, and how to trust yourself when making high-level decisions in business and life.We also explore spiritual awakening, the concept of a soul blueprint, and how aligning with your truth can unlock greater abundance and success. Whether you are an entrepreneur, aspiring business owner, or someone ready to step into your next level, this episode will shift how you think about wealth, purpose, and what it means to truly create in alignment.IN THIS EPISODE:(4:05) Selling the business(5:41) Earth Echo origin story(8:54) Manifesting the exit(12:02) Codes and business mysticism(14:12) Million dollar integrity decision(17:50) Land rituals and abundance(20:35) Roots and spiritual awakening(23:20) Soul blueprint and soul print(28:00) Egypt remembrance story(31:45) Greece and Crete cave calling(34:37) Fear of being seen(36:24) Showing up authentically(38:22) Yoked with creator(40:12) Wisdom keepers media dream(42:58) Rituals stars and earth connection(45:19) White eagle visitation(47:03) Offerings and integrity(48:45) Launch spiral and reset(52:22) Advice for entrepreneurs(56:14) Quickfire books and rituals(58:51) Alien visitation story(1:05:06) Co creating the new earth

In this rapid-fire episode, Nanette K. Wenger answers key questions on women's heart health - from prevention and lifestyle to mentorship, research gaps, and the future of cardiology. A concise, expert-led overview of the field. 

He opened his first venue from a counter so small it could barely fit a table. No hotel background. No hospitality degree. Just restlessness, a borrowed chef, and a bet on Dubai. Twenty years later, he runs 112 venues across 26 countries, employs over 7,000 people worldwide, and is navigating one of the most uncertain periods this city has ever seen.  In this episode, Spencer sits down with Antonio, founder and CEO of Sunset Hospitality Group, for one of the most grounded and honest conversations about business, crisis, and the enduring power of human connection. Antonio doesn't deal in corporate lines. He'll tell you that people were walking out of his restaurants mid-lunch on February 28th. That almost every day he asks himself "what the hell am I doing?" That the hardest part of running a business isn't competition or cash, it's the people decisions that feel unfair even when they're necessary.  But he'll also tell you something that very few business leaders are willing to say right now: that Dubai cannot be replaced. That nobody he knows has left. That those who stay, adapt, and plan for every scenario will emerge stronger on the other side.  Whether you're an entrepreneur wondering if now is the right time to invest, a leader trying to hold your team together through uncertainty, or someone who simply loves this city and wants to understand what's really happening on the ground, this conversation will stay with you.    Timestamps:  0:00 – What is Sunset Hospitality and the Dubai origin story  1:34 – February 28th: customers walking out mid-lunch and the moment everything changed  3:00 – Shock, acceptance, and action: leading 7,000 people through the unknown  9:32 – Why Dubai cannot be replaced and an honest forecast for the next 12 months  12:20 – Almost nobody has left — what Antonio is actually seeing on the ground  15:30 – Why he got into hospitality and how it actually started  17:50 – His father's influence, ten years in corporate, and why restlessness drove everything  22:00 – Cash is king, hotels in the wrong countries, and surviving the Arab Spring  24:15 – The Dubai Mall counter, the Westin breakthrough, and riding the 2012 wave  28:00 – Transactional vs. experiential hospitality and why one will never be automated  32:30 – Acquisitions, imposter syndrome, and building without an industry background  37:00 – Quickfire: non-negotiables, advice for corporate escapees, and gut vs. data  40:15 – Would he invest in hospitality right now?  41:15 – Surrender is never an option: planning A, B, and C under uncertainty  42:00 – The hardest part of the crisis: letting good people go    Follow Spencer Lodge on Social Media: https://www.instagram.com/madeindubaipodcast/?hl=en  https://www.facebook.com/profile.php?id=61586194260076  https://www.instagram.com/spencer.lodge/?hl=en https://www.tiktok.com/@spencer.lodge  https://www.linkedin.com/in/spencerlodge/  https://www.youtube.com/c/SpencerLodgeTV  https://www.facebook.com/spencerlodgeofficial/    Follow Antonio on Social Media: https://www.instagram.com/antonio_gonzalez___/  https://www.linkedin.com/in/antoniogonzalez-shg/  https://www.instagram.com/sunsethospitalitygroup/  https://www.linkedin.com/company/sunsethospitalitygroup/ 

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including the latest earnings results from Chipotle, Starbucks, Taco Bell, Domino's, Chili's, and Wingstop. First up is Chipotle, which earned positive same-store sales (albeit ever so slightly) after a negative 2025. Even more noteworthy: a quarter of all transactions included a protein add-on. Sam and Alicia discuss the results and why Chipotle should be bullish on the rest of the year. Next up is Starbucks, which impressed with 7.1% same-store sales growth in the latest quarter. CEO Brian Niccol declared that the company was putting the “turn” in “turnaround,” as the results are the culmination of nearly two years' worth of changes that the coffee giant has made to get back to growth. Sam and Alicia dive into the results and how they set Starbucks up in the ever-crowded beverage category. They then speed through several other companies' results — including Chili's, Taco Bell, KFC, and Domino's — before jumping into a conversation on Wingstop, which disappointed with an 8.7% same-store sales decline. The company blamed the results on inclement weather events and a cautious consumer, but if that's the case, why are other chains turning out positive results? Sam and Alicia attempt to answer the question. Finally, in the Quick Fire portion of the episode, they tackle Papa Johns' new AI assistant, Subway's first-ever value menu, and Sweetgreen's familiar “Faces of the Farm” campaign.For more on these stories:Chipotle swings positive after a tough 2025Starbucks' sales improve in a 'milestone' quarterWingstop's Q1 hammered by weather, consumer pressures

Sheridan Smith is on board with Captain Alan for a brilliantly chaotic flight - talking tattoos, caravan holidays in Cleethorpes, and a very steamy Greek romance. They dive into spa trips, anxiety and why holidays are all about switching off… before getting into Sheridan's gripping new drama The Cage. Set in a Liverpool casino, it's gritty, emotional, and full of characters you shouldn't root for… but absolutely do. Plus: missed flights, tequila disasters, packing fails and a LOT of oversharing. Fasten your seatbelt...! 00:00 Tattoos, “condemned” and chaos from the start 01:30 Sheridan's favourite tattoos and “sticker” life philosophy 02:15 First holidays chat and Greece with her son 03:10 Spa trips, Malta and ultimate relaxation 04:30 Childhood holidays in Cleethorpes caravans 05:20 Holiday romance with a stuntman 06:10 Dream destinations and Six Senses Oman 07:50 Why holidays are about anxiety relief and switching off 08:40 Not a sightseeing girl… absolutely no itineraries 09:00 Hotel complaints and being too nice to say anything 10:00 The “scalding hairdresser sink” struggle 10:50 Being an empath and feeling everything 11:30 Packing chaos vs organised friends 12:30 Missing a flight for being too drunk 13:00 Alan's Sydney Harbour Bridge breathalyser story 13:50 Food abroad - what's a step too far? 14:30 “Lech” drinks and Chatty Man 15:30 Talking The Cage - gritty, funny, emotional drama 16:30 The story, characters and why you root for them 17:30 Filming in Liverpool and working with the cast 18:30 Sheridan's versatility and stage work 19:30 Biggest holiday mistakes (and oversharing…) 20:30 Dream destinations: Japan, Thailand, Bali 21:15 Quickfire round 23:00 Celebrity encounters and embarrassing mums #LifesABeach #AlanCarr #SheridanSmith #TheCage #ComedyPodcast #TravelPodcast #BritishComedy #TVDrama #Liverpool #HolidayStories #FunnyPodcast #CelebrityPodcastSara Morgan-Beckett Learn more about your ad choices. Visit megaphone.fm/adchoices

He arrived in Abu Dhabi in 1981 when roads turned to soft sand and ceilings collapsed because villas were built with saltwater cement. He came for six months. He never left. Forty-five years later, he just took his company public at a $1.5 billion valuation and he's 71 years old with zero plans to stop.  In this episode, Spencer sits down with Fayez Ibbini, founder of Alpha Data, one of the UAE's most enduring technology companies. From coding assembly language for the Kuwait Stock Exchange on 16-hour days, to pivoting from IBM mini-computers to PCs, to riding every wave from networking and the internet to cloud, mobile, big data, IoT and now AI. Fayez has been at the frontier of technology in this region for nearly half a century.  But this isn't just a business story. It's a story about passion over comfort, about the cost of obsession, about what it really means to build something that outlasts you. He'll tell you that if you haven't started a business by 40, don't bother. That retirement was invented to push you out. That AI is not another wave - it's a tsunami. And that the most expensive lessons in business are almost always about people.  Whether you're an entrepreneur at the start of your journey, a leader navigating the AI revolution, or someone who wonders what it looks like to still be curious and hungry at 71. This conversation will challenge everything you think you know about success, technology, and time.   Timestamps:  00:00 – "A golden cage": why Fayez came for six months and stayed 45 years  01:28 – Abu Dhabi vs. Dubai and the mind-boggling speed of UAE transformation  06:34 – From electrical engineering to poultry imports to farming — finding what actually excites him  11:20 – Coding the Kuwait Stock Exchange in assembly language and the moment he realized talent has value  12:29 – His first client in the UAE: a video rental library, a 2,000-dirham cheque, and why he never cashed it  15:54 – Seeing every stand at CeBIT with a PC and making a decision that changed everything  17:17 – The seven waves of technology: mainframes to AI — and why AI is the tsunami, not the wave  21:36 – Why Alpha Data's greatest asset isn't talent — it's 2,200 relationships built on trust  23:00 – Life only makes sense in the rearview mirror: navigating the fog of action  26:00 – The three ingredients for success: passion, innate ability, and demand  28:00 – His controversial take: if you haven't started a business by 40, don't bother  29:24 – Why Fayez took Alpha Data public after 44 years — and the succession problem that forced his hand  34:00 – Deliberately leaving money on the table at IPO and why that was the smartest move  38:00 – The stock market chief's warning: "The sleepless nights start after the birth"  41:40 – Alpha Data's three core values: care for people, no red tape, and speed  45:15 – Overcoming introversion, shaking knees, and the demon in your brain that tries to protect you  50:00 – On giving back: why his model is teaching people to fish, not handing them fish  57:00 – AI compared to electricity: we are at the very start of it invading every aspect of our lives  1:00:25 – What AI can never replace: trust, the handshake, and the look in someone's eyes  1:02:40 – Quickfire: what money really means, the hardest decision he ever made, and a belief he's completely abandoned  1:04:24 – Why most people fail and his single biggest leadership lesson  1:09:11 – Why retirement is an invention of the industrial age — and what he's learning right now at 71    Follow Spencer Lodge on Social Media  https://www.instagram.com/madeindubaipodcast/?hl=en  https://www.facebook.com/profile.php?id=61586194260076  https://www.instagram.com/spencer.lodge/?hl=en  https://www.tiktok.com/@spencer.lodge  https://www.linkedin.com/in/spencerlodge/  https://www.youtube.com/c/SpencerLodgeTV  https://www.facebook.com/spencerlodgeofficial/    Follow Fayez Ibbini on Social Media  https://www.linkedin.com/in/fayez-ibbini-28382717/  https://www.linkedin.com/company/alpha-data_2/  https://www.instagram.com/alphadatauae/ 

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Starbucks' new Nashville office, McDonald's unit-count surge, and Little Caesars' new drone delivery test. First up is Starbucks, which announced two initiatives last week: a $100 million new office in Nashville that helps it establish a stronger East Coast presence, and a new scheduled ordering tool that will help customers be more precise with their orders. Sam and Alicia break down these headlines and try to fit them into the broader puzzle that is Brian Niccol's plan for Starbucks. Next up is McDonald's, which grew its U.S. store count by 149 last year — the largest jump since 2002. Alicia explains why this is significant news, and she and Sam summarize the impressive momentum that the Golden Arches has built for itself in the past two years. They then turn to Little Caesars, which is testing drone delivery with Flytrex. With so many drone tests in the past five years but little to show for it, are we sure this is the direction Little Caesars should be going? Sam and Alicia break it down and explain why this particular test could be different. Finally, in the Quick Fire portion of the episode, they tackle Wendy's seven new menu items, Chipotle's sustainability report and Honey Chicken release, and Steak 'n' Shake's new Chief MAHA Officer role.For more on these stories:Starbucks will soon let you plan your pickup timesMcDonald's added a lot of new U.S. restaurants in 2025Little Caesars deploys high-capacity drone delivery

In this rapid-fire episode, Ruchi S. Gupta answers key questions about food allergy misconceptions, prevention strategies, and asthma care. A concise overview for clinicians looking to stay updated in minutes.

Mel Giedroyc joins Alan for a chaotic flight full of walking holidays, Bacardi-fuelled LOL confessions, and a celestial encounter with… the most famous person in the world. From San Francisco dreams (roller skates optional) to Lake District nostalgia, plus jaw trauma, death chat, and why Mel now only wants to walk everywhere forever… this flight is gloriously one not to be missed. Buckle up... 00:00 “If you're going to San Francisco…”01:20 The Last One Laughing jaw trauma (still not healed!)02:40 “We thought the show was a turkey…”04:30 Booze, migraines & surviving LOL05:00 Mel's bucket list: “Drinks are on me!”06:00 Alan's bizarre death premonition08:00 Death, podcasts & coming back with a friend09:30 San Francisco vs the reality (and burning self-driving cars…)10:40 Alcatraz, prison escapes & paper mache heads12:20 Childhood holidays in the Lake District14:00 Ashes in Ullswater & emotional family ties16:00 Becoming a tree after death17:50 Jaw tension, singers & viral releases21:50 Walking holidays have taken over Mel's life23:30 The BEST showbiz story: Mel meets the Pope26:30 Running after the Popemobile with walking sticks29:00 “Sort Trump out!”30:30 Quickfire round32:00 What's in Mel's bag? (Cagoule included)34:00 Dogs, walking & life philosophy36:00 The great yawn debate to end it all#LifesABeach #AlanCarr #MelGiedroyc #ComedyPodcast #CelebrityStories #ThePope #WalkingHoliday #LakeDistrict #TravelPodcast #FunnyPodcast #BritishComedy #LOL #LastOneLaughing  Join Mel Giedroyc every week on the hit podcast ⁠Where There's a Will There's a Wake,⁠ as she laughs in the face of death with all your favourite funny celebrities as they tell her about their dream demise. Please subscribe and review. Thanks, Alan. xx ‘Life's A Beach' everyone's favourite travel podcast is here to give you all the vitamin D you need. More celebrity passengers unpack their travel suitcases dishing the dirt on their holiday high-jinks. Buckle up, sit back and enjoy the inflight entertainment!! A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hello@keepitlightmedia.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

He grew up on a council housing estate in the Shetland Islands. His family were coal miners and civil servants. He had no connections, no privilege, and no clear path. Today, he runs one of the UAE's largest education groups — 36 schools, 36 nurseries, 50,000 students, and a publicly listed company worth over a billion dirhams.  In this episode, Spencer sits down with Alan Williamson, CEO of Taaleem, for one of the most refreshingly honest conversations about education, leadership, and the cost of ambition. Alan doesn't sugarcoat anything. He'll tell you that technology is not the future of education. That exam should be deleted overnight. That his biggest leadership flaw is not listening. And that for all his professional success, the person he feels he's let down most is his whole family.  From navigating a regional geopolitical crisis to making bold billion-dirham acquisitions, from the rugby field that gave him confidence to the boardroom decisions that kept him up at night, this is a conversation about what it really takes to lead at the highest level and what it quietly costs you.  Whether you're a parent choosing a school, a leader questioning your own values, or someone who built everything from nothing and wonders if it was worth it, this episode will make you think.    Timestamps:  00:00 – Introducing Alan and what makes him different from most CEOs  01:15 – What is Taaleem? 36 schools, 50,000 students, and a 21-year story  03:42 – How Dubai's inspection system turbocharges school quality like nowhere else in the world  07:53 – The international teacher recruitment crisis and why Dubai still wins  11:52 – How to actually choose the right school for your child in Dubai  17:48 – Are UAE school fees good value? The honest comparison with UK independent schools  22:22 – Leading through geopolitical crisis: sleepless nights, a billion-dirham bet, and staying calm  28:00 – Growth anxiety, M&A opportunities, and being the knight in shining armor  33:02 – Should schools be doing more to help struggling parents and entrepreneurs?  41:52 – Growing up on a council estate in Shetland: where his drive really came from  50:47 – Feeling like an outsider at university and how rugby changed everything  54:30 – The biggest sacrifice he made to be successful: missing family to referee international rugby  58:32 – Would he do it all the same way again? His most honest answer  01:01:13 – When his working-class values clashed with running a profit-driven company  01:05:21 – His most unpopular opinion: technology is NOT the future of education  01:09:06 – What great teachers actually do that most people forget  01:13:19 – How to prepare children for jobs that don't exist yet  01:16:49 – University vs. apprenticeships: why one path is not better than the other  01:18:39 – Quickfire: are exams outdated, what skill matters more than grades, and who should Spencer interview next?    Follow Spencer Lodge on Social Media: https://www.instagram.com/madeindubaipodcast/?hl=en  https://www.facebook.com/profile.php?id=61586194260076  https://www.instagram.com/spencer.lodge/?hl=en  https://www.tiktok.com/@spencer.lodge  https://www.linkedin.com/in/spencerlodge/  https://www.youtube.com/c/SpencerLodgeTV  https://www.facebook.com/spencerlodgeofficial/    Follow Alan Williamson on Social Media:  https://www.instagram.com/alanwilliamsonceo/  https://www.linkedin.com/in/alandwilliamson/  https://www.linkedin.com/company/taaleem/ 

#127Josh sits down with Chef Vojtech Vegh for a quickfire episode packed with eye-opening zero waste cooking ideas, from turning avocado seeds into tea to transforming banana peels into something that tastes like pulled pork. Vojtech shares how his work has evolved since launching his zero waste mission, what he's teaching chefs around the world, and why reducing food waste is often less about learning new techniques and more about seeing ingredients differently. Along the way, the two also swap parenting stories, non-traditional birthday “cakes,” and the strange but delicious food habits kids develop.The conversation then dives into the ingredients that are most often wasted in professional kitchens, including watermelon rinds, pineapple skins, bread, rice, potato peels, and more. Vojtech explains how chefs can rethink scraps as real ingredients, where the line is between useful and unsafe, and why some of the most nutritious parts of fruits and vegetables are the ones we usually throw away. It's a practical, surprising, and very fun look at how creativity in the kitchen can dramatically cut waste without sacrificing flavor.Links and resources

The hosts share how their sex lives have changed or evolved over time using a backdrop of actor Rupert Everett who started having sex in his teens in the 1970's The hosts share their early years of what sex looked like post AIDS epidemic The hosts share what positions they liked when they were younger vs what they enjoy today The hosts share what's important and to them in sex today and what actually gets better with age.. Let's talk desire - what turns us on now! Quick Fire with the hosts like a sexual myth that you let go of... Music Video Preview - we preview Kodi Maurice's brand new music video for "Proof of Love" Hot Topic: A sexpert is calling out all toxic tops! Hot Topic: Minneapolis City Council proposes bringing back bathhouses amid their closure during the AIDS crisis in 1988... Hot Topic: Health Update: What's the side effect of Doxypep you should know about before your Summer travel? Plus, Shigella alert in the UK - what signs and precautions can you take? Hot Topic: The potential olympians who are using OF to raise money to live and train... Advice: Are we addicted to men or the attention of the moment that gives us a rush...? Thirst Trap: Pick your favorite NSFW shot of the week! Visit: Steve V's new app - Studio.com/stevev for the website version and visit the app version: Studio.com/stevev/connect Follow Stevie on IG: @iam_stevev Follow Kodi on IG: @mistahmaurice Rate and Review us! Wanna drop a weekly or one time tip to TAGSPODCAST - Show your love for the show and support TAGS! Visit our website: tagspodcast.com Needs some advice for a sex or relationship conundrum? Ask TAGS! DM US ON IG or https://www.talkaboutgaysex.com/contact Follow Of a Certain Age on IG: @ofacertainagepod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Top Chef Season 23 Ep 5 Recap Unpack your knives and settle in with Haley Strong, Curt Clark, and Chef Jim Smith as they dig into Top Chef Season 23, Episode 5. This week brings a double dose of culinary improvisation and dehydration (literally). From a kid-powered Quick Fire to a field trip for a dehydration-themed elimination, the hosts break down every twist, mishap, and game move in detail. The episode opens with Fortune Feimster introducing a Quick Fire challenge judged by a trio of kids, featuring some hilariously odd prompts like “Christmas,” “Colorado,” and “puffified.” The hosts debate whether the chefs truly matched the challenge or just played to their youngest judges, and highlight the confusion around whether children or adults actually have final say. Throughout, the trio discuss strategic choices, from game-savvy players like Brandon and Jonathan justifying every element for maximum points, to Rhoda's risky shepherd's pie lamb and Jonath's “lunchables” pizza. The narratives carry into the elimination, where dehydration becomes both a technique and a tough hurdle, with Chef Jim providing expert insight on how humidity, ingredient choices, and the perils of overcooking lamb chops can make or break a dish. Dive into the highlights: Brandon's vanilla ice cream and Nutella cornut crunch, winning over both kids and adults with clear justification and metagame strategy. Rhoda's shepherd's pie with lamb, ranch seasoning, and potato souffle, conceptually strong but execution misses, with kids wary of lamb and judges noting the lack of color and cooked fish. Jonath's “puffified” pizza, criticized for its presentation but lauded for catering to kid judges and hitting the challenge's game theory. Oscar's overcooked lamb, with Chef Jim Smith brainstorming ways to save the dish and pivot around dehydration techniques to impress the judges. Jennifer's repeated pass on Quick Fires and the group's reaction to her decision to stay and risk real injury instead of taking a guaranteed spot for next season. From deconstructing holiday flavor confusion to field trip hijinks at the North Carolina river rafting center, the hosts tie real chef skills to competition strategy, sharing thoughts on ingredient choices, plating risks, and kitchen psychology. Did the chefs actually master dehydration, or just survive it? Who stands out as a contender, and who keeps skating by? Want to hear detailed analysis and in-the-kitchen commentary from both host and chef perspectives? Watch or listen now for deep dives into Top Chef's culinary gameplay, strategy, and kitchen drama in Episode 5. Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Fresh off Last One Laughing, the brilliant Amy Gledhill joins Alan Carr on Life's A Beach for some proper belly laughs. From the surreal pressure cooker of LOL (where no one laughs for hours…) to chaotic nights out in Hull, dating as a comedian, and a wild Texas romance - this flight is packed with sharp, silly, and totally unfiltered moments. Plus: wigs, Ouija boards, and why being funny might be ruining Amy's love life. Check out her brilliant podcasts:  Single Ladies In Your Area: https://open.spotify.com/show/6w0DZahAeRIseAxZPmjhXg / Northern News: https://open.spotify.com/show/28Uv2jeIIrJvh8mmoGSY6j 00:00 Prepare for take off00:30 Alan's wigs, drunk habits & V&A exhibition dreams01:50 Surviving Last One Laughing (and thinking it was a disaster)03:10 The unaired very mucky improv moment05:00 Making people run away = comedy success06:40 Ouija boards & genuinely creepy stories08:20 Being ginger & the Ginger Spice effect10:00 Hull guide: Spiders, The Deep & iconic nights out16:50 Dating in your 30s (and hiding you're a comedian)20:00 Pretending to work in “admin” on a date23:00 Maldives trip that ended a relationship25:00 Amy lived in Jamaica… (Alan does not believe her)26:30 Texas cowboy holiday romance29:00 Celebrity plane behaviour (messy…)34:30 Dream old-age destination (slightly derailed answer)35:40 Making our descent and the Quickfire round  #AmysGledhill #Alancarr #LifesABeach #LastOneLaughing #ComedyPodcast #UKComedy #StandUpComedy #FunnyPodcast #PodcastClips #DatingDisasters #TravelStories #HullNights #ComedyGold Learn more about your ad choices. Visit megaphone.fm/adchoices

Top Chef Season 23 Ep 4 Recap Step into the Top Chef kitchen with hosts Haley Strong, Kurt Clark, and guest Chef Jim Smith as they unpack Season 21, Episode 6, where the chefs tackle wine pairings and transform Southern side dishes into main course masterpieces. This episode dives into the challenges and quirks of matching restaurant-level cooking with TV sponsor wine, while exploring Southern classics through the eyes of talented competitors. Haley, Kurt, and Jim break down how the chefs navigate a Quickfire requiring food and wine flights, with detailed debates on the virtues and pitfalls of using Josh wines for high-end pairings. The hosts share insights on the creativity sparked by this perhaps controversial sponsor and marvel at surprising ingredient choices, like an egg-based wine flight. The Elimination Challenge brings a new layer as chefs are tasked to elevate classic sides—think collards, potato salad, hoecakes, red rice, and fried okra—highlighting cultural histories and personal stories behind each dish. Deep dives into technique, including crispy rice engineering and the tricky world of foams, paint a full picture of the episode’s pressure and innovation. Critiques and laughs on pairing “party wine” with Michelin-quality dishes, and how chefs adapt or rebel in the Quickfire Inventive Southern side-to-main transformations, including approaches to hoppin' John, collard greens, smothered cabbage, and hoecake Close looks at kitchen mishaps, with Brittany's steamer fail and the fallout from over-salting, plus how chefs own up to errors Jim Smith's chef perspective on seasonal ingredients and the practical realities of adapting to new kitchens each challenge Candid reflections on Last Chance Kitchen, where exit dishes and Tom Colicchio's own cooking up the stakes for chefs fighting to return If you love Top Chef's mix of high-pressure cooking, creative spins on classics, and honest conversations about what works and what flops, this recap hits every note. Who made the biggest leap from side dish to star, and can the chefs keep up as challenges intensify? Don't miss this week's episode for behind-the-scenes stories, food nerd debates, and all the best Top Chef drama—listen now for the full dish! Chapters: 0:00 Top Chef Wine Flight Challenge 6:00 Judges Critique Wine Pairings 12:00 Teams Showcase Unique Cheese Flights 18:00 Blue Team Wins Quickfire Prize 24:00 Southern Sides Main Event Announced 30:00 Chefs Face Time Management Hurdles 36:00 Oscar and Lawrence Impress Judges 42:00 Brittany Struggles, Faces Elimination 48:00 Seeger Wins With Fried Okra 54:00 Brittany Fails in Last Chance 1:00:00 Panel Debates Home Cooking Mishaps 1:06:00 Jim Shares Restaurant Menu Changes 1:12:00 Panel's Final Reflections and Farewell Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Leigh Francis joins Captain Carr for an Alan Air flight packed with wild stories, nostalgic throwbacks and plenty of unexpected turns. Leigh chats about his podcast Unlikely Friends with his wife Jill, Emma Bunton, and her husband Jade Jones, how they met, what gets cut out, and why Jill's a better human than he is. Alan reminds Leigh of the time he didn't know who Adele was at a party, owning Michael Hutchence's clothes, and his love of Florida and Disney. Plus: retro gaming, crocodiles in the wild, and bum lips. Fasten your seatbelts for some turbulence and proper belly laughs.  00:00 Taking off01:00 Wearing Michael Hutchence's clothes02:00 Age, gym chat & dad bods 04:00 Leigh's handmade clothes & creative obsession05:00 Met Gala outfit: Spider-Man suit problems06:00 “Adele who?” party moment 07:00 Celebrity Juice outfits & Halloween chaos08:30 Being recognised (and mocked) in public10:00 Alan's “Traitors face” explained 11:00 The most inappropriate fan encounter EVER 12:30 Jeff Goldblum in a lift & prosthetics regret13:00 20-year friendship with Emma Bunton14:00 Caravan holidays nostalgia16:00 The BRITs, Adele & celebrity chaos18:00 Atari, Tetris addiction & retro gaming19:30 The “comfort croissant” fidget toy 20:50 Pitching “American Were-MILF in London” 22:00 Leigh's film ideas (vampires vs werewolves)24:00 Viking show ideas & writing projects25:20 Holidays disaster: piles in Egypt 27:00 Wisdom teeth horror stories29:00 Florida, Disney & holiday routines30:30 Crocodile encounter in Florida 31:10 Leigh sat on a crocodile (?!)32:00 Crying at bullfighting in Mexico & breaking character33:00 Quickfire round chaos34:20 White socks debate & landing #LifesABeach #AlanCarr #LeighFrancis #KeithLemon #CelebrityJuice #FunnyPodcast #ComedyPodcast #BritishComedy #PodcastClips #Adele #DisneyWorld #FloridaHolidays #UKComedy #Chaos #FunnyMoments Learn more about your ad choices. Visit megaphone.fm/adchoices

Top Chef Season 23 Ep 3 Recap Top Chef: Season 23, Episode 3 brings together hosts Haley Strong, Curt Clark, and Chef Jim Smith to break down a vibrant yet challenging round in Charlotte. This week, chefs tackle a Quickfire featuring the divisive ingredient liver mush, judged by Emeril Lagasse, and an Elimination Challenge demanding two naturally dyed elements inspired by the city's textile legacy. Amid bright colors and unexpected struggles, the hosts dig into what went right, and what went off the rails, on the plate. The discussion opens with the trio sharing their own food quirks and reactions to liver mush, from Jim's chef perspective to Haley's textural “nightmares.” They walk through each Quickfire dish, revealing how interpretations of liver mush led to both creative spins and classic pairings. Insights emerge around the winning BLT-inspired liver mush pâté and why certain risky choices, like French toast, fail to impress. The Elimination Challenge brings a rainbow of ambition, but not all dishes deliver the expected pop. Chef Jim explains how dyeing works best on white or clear foods, and critiques missed strategic opportunities with color application. The panel evaluates entries ranging from a playful bao trio to a “gray” parsnip purée, noting where chefs nail the assignment and where beige sauces muddy the results. The episode closes with a look at team dynamics, the fate of struggling chefs, and speculation about Last Chance Kitchen's return. Highlights include: Jim's breakdown of liver mush's cornmeal texture and its Southern roots Banter about the challenge of “rich on rich” flavor combinations and textural pitfalls Analysis of the dyed food challenge and why some chefs' creative instincts fell flat Commentary on strategy, missed opportunities with ingredients like parsnip and pea flowers, and why pasta stood out Light-hearted personal food stories and opinions on dishes like croque madame, French onion soup, and rotisserie chicken Will the next challenge inspire more colorful creativity or caution? Who rebounds, and who fades in the competition? 00:00 Crew reunites + liver mush Quickfire introduced 05:29 Emeril Lagasse guest judges 07:12 Top dishes + Anthony's winning BLT-inspired plate 18:02 Bottom dishes + Jen's injury impact 28:03 Elimination Challenge: natural dyeing 35:19 Standouts: Brandon's pasta + Lawrence's bao 54:03 Major misses + “gray” parsnip backlash 01:01:12 Lawrence wins; Nana eliminated 01:05:03 Last Chance Kitchen update 01:14:10 Padma's competing show noted Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Top Chef Season 23 Ep 2 Recap Top Chef fans dive in with Haley Strong and Chef Jim Smith as they walk through Season 23, Episode 2, spotlighting bold creative dishes and kitchen strategy. With guest judge Mei Lin in the kitchen and a challenge built around pairing savory dishes with gelato and sorbetto, the chefs face a round full of tricky flavor combinations and inventive cooking choices. The episode heats up—literally—as the contestants head into a progressive “spice ladder” elimination challenge featuring the notorious Carolina Reaper pepper. Haley and Chef Jim break down the Quickfire, where chefs must carefully match savory plates to regional Talenti gelato flavors—like caramel cookie crunch and Pacific Coast pistachio—while balancing sweetness with ingredients like crispy provolone, artichokes, and curried cauliflower. They share behind-the-scenes insights on chef techniques, lessons learned from personal spicy food misadventures, and what it takes to pair desserts with unexpected dishes. The team then explores the fiery elimination challenge: two teams of seven work together to serve a spicy seven-course meal that gets hotter with every plate, navigating kitchen logistics, time constraints, and a high-stakes protein selection. Haley and Jim highlight: Chefs’ strategies for pairing savory foods and desserts, and why some regional flavors like mango sorbet made the challenge easier—or tougher. The risks of spicy dishes, from a hospital trip after eating peppers in Thailand to the infamous Carolina Reaper farm visit, and advice on handling heat safely in the kitchen. Standout dishes, including Lawrence's lamb borek and Rhoda's pepper braised short rib, plus creative spins like fufu espuma and crispy skin provolone. Critical mistakes, such as using the wrong cut of lamb for a braise, and tough decisions at judges' table, with thoughts on how chefs could have adapted. Friendly banter about kitchen gear, local ingredients, and why even a simple dish or creative pie can make a strong impression. What happens when flavor, heat, and time pressure collide in the Top Chef kitchen—and who finds the sweet spot between risk and restraint? Don't miss this in-depth breakdown of fierce cooking, flavor pairing, and spicy competition from a chef's insider perspective. Listen now for all the key strategies, food science tidbits, and culinary debates from the Top Chef arena! Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Top Chef Season 23 Premiere Recap Top Chef returns for Season 23 in the Carolinas, and hosts Haley Strong, Curt Clark, and new full-time co-host Chef Jim Smith break down the premiere's action and drama. With a new cast facing kitchen challenges under sweltering conditions and an elimination round focused on sweet potatoes, the season kicks off with high stakes and a fresh Southern backdrop. From unique casting choices to creative culinary spins, the panel keeps the conversation lively, with Chef Jim adding firsthand knowledge of Charlotte's food scene and the realities of reality TV competition. This episode dives into the season's opening moments, including the cast's introduction at the Charlotte 500 racetrack and the Quickfire Challenge that pushes everyone to work as a team on a roasting hot track. The hosts discuss the significance of Charlotte and the Carolinas for food culture, the differences between Charlotte and previous Top Chef locations, and what's changed in the competition format, like the lack of immunity and Last Chance Kitchen for early boots. Discussion centers on the diverse cast, the rare dynamic of twins and a real-life couple both in the mix, and early standouts from the team challenges. Listeners get in-depth analysis of the judges table, flavor profiles, and how stressful time limits impact even the most confident chefs. Cooks try to keep seafood cold during the Quickfire, with creative problem-solving on a 91-degree racetrack The cast features twins, a long-term couple, and two contestants from Marcus Samuelsson's team, shaking up social dynamics Chef Jim reveals strategies for keeping ingredients fresh and how “secret intel” can make a difference The elimination challenge celebrates Carolina sweet potatoes, with chefs innovating across five varieties and pushing for vegetable-forward plates Nana's on-screen panic attack and Kristen Kish's supportive response spark conversation about stress, support, and changing kitchen culture Season 23 starts with fast-paced competitions and complex culinary decisions. Will the chefs adapt to the Carolinas' unique flavors and pressure, or will the heat prove too much? See which strategies and dishes lead to early success, and how restaurant culture is shifting both on and off the show. Don't miss a single bite! Subscribe now, tune in, and join us as we continue our tasty tour through each season. Let's get cooking! 00:00 Welcome to the Carolinas 08:13 Racing Track Quickfire Challenge 13:58 Cold Seafood Struggles 16:01 Hush Puppy Victory Moment 17:40 Undercooked Fish in the Bottom 21:05 Shrimp Ceviche Impresses Judges 25:09 Sweet Potato Challenge Revealed 29:39 Whole Foods Shopping Strategy 33:27 Herbes de Provence Disaster 36:14 Nana's Panic Attack Breakdown 39:40 Purple Majesty Desserts Stand Out 46:32 Pork Controversy and Standout Dish 50:46 Rhoda Wins and Day Eliminated 55:08 Chef Jim on Industry Changes 1:03:05 Restaurant Culture and Industry Shift Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!