Podcasts about restaurateurs

durée : 00:26:06 - La Table de Michel à Biarritz - Ancien joueur de rugby, Michel Montsarat s'est tourné vers la restauration en créant la Table de Michel à Biarritz. Son parcours, son attachement à l'accueil sincère, ainsi que sa cuisine traditionnelle proche des produits locaux, font toute la singularité de ce lieu convivial.

Mike Shirinian and Dave Fansler pull up a couple of bar stools remembering Frank Sinatra and Tony Bennett. On the plate: From the Elbow Room, the fellas dine on some huge Skull Island tiger prawns “Skullies”. The meal is paired with a bottle of La Lomita Grenache from Edna Valley. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Safety is the foundation of a functional downtown. One restaurateur says the lawless is having a real impact on iconic KC businesses. Hour 2 5/15/2025 full 2187 Thu, 15 May 2025 20:00:00 +0000 9qiPUg9diYjbOezZQIyeIUakTRYP9ae6 news The Dana & Parks Podcast news Safety is the foundation of a functional downtown. One restaurateur says the lawless is having a real impact on iconic KC businesses. Hour 2 5/15/2025 You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News

Dans un podcast inédit, Jean-Baptiste Nicole, co-rédacteur en chef de "Ça peut vous arriver", vous dévoile certains des cas qui seront abordés par son équipe à l'antenne dans l'émission de demain. Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, Flora Ghebali, Bruno Poncet et Emmanuel de Villiers débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Kristen Kish is a chef, restaurateur, author, and host of the hit Bravo cooking competition show Top Chef. She briefly studied international business in college before dropping out to pursue culinary school. After finishing her training, she worked several jobs in the restaurant industry in Chicago and Boston. In 2012, Kish was cast in—and won—the 10th season of the legendary culinary competition show Top Chef. Since then, she has opened the Austin-based restaurant Arlo Grey, released a cookbook, and founded a line of aperitifs. She also returned to the world of TV, becoming the host of several food shows, including 36 Hours and Restaurants at the End of the World. In 2024, Kish rejoined Top Chef for its 21st season as the new permanent host of the program. The newest season, Top Chef: Destination Canada, premiered in March 2025. This April, she released a memoir, Accidentally on Purpose, a frank, insightful look at her life and career thus far.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jamaica House and Carena's Jamaican Grille founder Carena Ives on starting from scratch three decades ago, expanding, surviving disasters and snagging national renown with the help of Guy Fieri.

Nous avons enregistré cette semaine notre 1er webinaire "Comment concilier rentabilité et qualité dans la restauration ?" avec Crislaine Medina (Le Cheval d'Or), Camille Guillaud (Candide) et Nicolas Alary (Holybelly). Si vous l'avez raté, on vous invite à visionner le replay >> www.businessofbouffe.com/webinarEt pour l'occasion, on rediffuse notre épisode (collector !) avec Sarah Mouchot et Nicolas Alary, les fondateurs des restaurants Holybelly à Paris. En seulement quelques années, ils ont créé une véritable institution moderne, populaire et engagée, qui bouscule les codes de la restauration, notamment du petit-déjeuner. Pour co-animer cet épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris. À travers cet épisode, nous cherchons à comprendre les raisons du succès des restaurants Holybelly et plus précisément, comment Sarah et Nicolas ont repensé tous les codes et usages du métier pour proposer la meilleure expérience possible à leurs clients. Ainsi, dans un premier temps, nous revenons sur le parcours atypique de Sarah et Nicolas et en particulier leurs longs voyages initiatiques à Vancouver et Melbourne. Sans aucun doute, ces expériences dépaysantes et enivrantes ont été le déclic et la source d'inspiration de leur projet d'ouverture de restaurant à Paris. Pris de passion pour la culture du « breakfast » comme ils aiment le dire, ils ont pris le temps pendant ces voyages d'apprendre une autre façon de cuisiner, de servir le café (de spécialité évidemment !) et plus globalement d'accueillir et fidéliser les clients. Dans la seconde partie de l'épisode, nous profitons de la jeune, mais déjà riche, expérience de Sarah et Nicolas pour analyser les clés de leur réussite. On parle alors de leur exigence dans le sourcing des produits, de leur implication dans la gestion durable des équipes ou encore de l'extraordinaire communauté de « fans » qui les suit sur les réseaux sociaux.Cet épisode a été enregistré avec la participation exceptionnelle de Sarah Mainguy (Vacarme), Thomas Lehoux (Chanceux) et Pierre Lebrun (Le Parti du Thé). Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

In the restaurant world, infant mortality is the norm. Nearly two-thirds of new eateries shut down in their first year. Only one in five lives to see its fifth birthday. So when a restaurant—not just any restaurant, but a plant-based fine-dining spot—thrives for decades, it's not just impressive. It's almost mythic. Enter Rich Landau and Kate Jacoby, the married duo behind Vedge, the acclaimed Philadelphia restaurant that's helped redefine what plant-based food can be. With nods from Bon Appétit, GQ, Food & Wine, and the James Beard Foundation, Rich and Kate have built more than a restaurant—they've built a movement. One that proves vegetables don't need to play second fiddle—they can own the stage. Now, I don't know how these two do it. My wife and I love each other, but even the suggestion of collaborating on a work project sends us both reaching for diplomatic escape routes. Yet somehow, Rich and Kate not only run a business together—they do it with passion, purpose, and of course, with pastry. Rich got his start in the '90s with Horizons, a bold bet on vegetable-forward cuisine back when people didn't even know how to pronounce “vegan,” let alone what it meant. Kate joined with a background in hospitality, bringing a refined palate and a pastry chef's touch. But this episode isn't just about food. It's about values. About running toward the hard stuff. About how two people built something meaningful—together—and stuck with it through all the chaos the restaurant industry throws your way. If you're a foodie, an entrepreneur, or just a fan of staying married while doing the impossible—this one's for you.

Cette semaine, « Le Goût de M » raconte le goût d'un lieu. Et pas n'importe lequel puisqu'il s'agit de Septime, l'un des meilleurs restaurants au monde : le 11e en 2024, selon le classement 50 Best. Septime, c'est un bistrot à la cuisine d'auteur, auréolé d'une étoile au Guide Michelin. Situé dans le 11e arrondissement de Paris, il est devenu, depuis son ouverture en avril 2011, une des tables les plus convoitées de la capitale.Septime, dont le nom fait référence au patronyme de Louis de Funès dans le film « Le Grand Restaurant », a été pensé et créé par deux amis : Bertrand Grébaut, le chef, ancien graphiste passé entre autres par L'Arpège d'Alain Passard après avoir fait l'école Ferrandi, et Théo Pourriat, qui s'occupe de tout ce qui ne se mange pas. Tous deux avaient le désir de monter un lieu à l'atmosphère bistrot, loin des nappes blanches, de la moquette épaisse et des carafes en cristal. Un restaurant dans l'esprit du Chateaubriant d'Iñaki Aizpitarte, chez qui ils allaient régulièrement dîner.Ils nous reçoivent à l'intérieur de leur restaurant lumineux, au style industriel, autrefois lieu de réparation pour machines à écrire et magasin de luminaires. Dans ce lieu intime et chaleureux, avec cuisine ouverte, ils reviennent sur les difficultés qu'ils ont rencontrées au début de leur aventure : la pression liée au succès du restaurant comme les hésitations avant de trouver un style unique dans les assiettes, une cuisine fraîche, incisive, épicurienne et engagée.Cet épisode a été publié le 2 mai 2025.Depuis six saisons, la journaliste et productrice Géraldine Sarratia interroge la construction et les méandres du goût d'une personnalité. Qu'ils ou elles soient créateurs, artistes, cuisiniers ou intellectuels, tous convoquent leurs souvenirs d'enfance, tous évoquent la dimension sociale et culturelle de la construction d'un corpus de goûts, d'un ensemble de valeurs.Un podcast produit et présenté par Géraldine Sarratia (Genre idéal), préparé avec l'aide de Diane Lisarelli et de Juliette SavardRéalisation : Emmanuel BauxMusique : Gotan Project Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy-policy pour plus d'informations.

Thomas J. Dorsey liberated himself from enslavement and became one of the most sought-after caterers in Philadelphia. His son William Henry Dorsey was born a free Black man before the Civil War, and became an artist, collector and scrapbooker. Research: "Thomas J. Dorsey." Contemporary Black Biography, vol. 90, Gale, 2011. Gale In Context: U.S. History, link.gale.com/apps/doc/K1606005269/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=0c6af117. Accessed 2 Apr. 2025. 1838 Black Metropolis. “What Resistance looked like in 1838.” https://www.1838blackmetropolis.com/post/what-resistance-looked-like-in-1838 Aston Gonzalez (2019) William Dorsey and the construction of an African American history archive, Social Dynamics, 45:1, 138-155, DOI: 10.1080/02533952.2019.1589323 Berlin, Ira. "UNIVERSITY PRESSES; Scrapbooks of a Black Heritage." The New York Times Book Review, 22 Sept. 1991. Gale General OneFile, link.gale.com/apps/doc/A175323797/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=cdf57532. Accessed 2 Apr. 2025. Cashin, Sheryll. “The Agitator's Daughter: A Memoir of Four Generations of One Extraordinary African-American Family.” Public Affairs. 2008. Conrad, Sharron Wilkins. “Nineteenth-Century Philadelphia Caterer Thomas J. Dorsey.” American Visions. August/September 2000. Cromwell, J.W.C. “An Art Gallery and Museum, Not In the Guide Book.” New National Era, Washington D.C. 10/1/1874. https://www.loc.gov/resource/sn84026753/1874-10-01/ed-1/?sp=2&st=text&r=0.437,-0.008,0.25,0.231,0 Du Bois, W. E. B. “The Philadelphia Negro; A Social Study.” Philadelphia, Published for the University. 1899. https://archive.org/details/philadelphianegr00dubo/ Franqui, Leah. “Cultural Histories: Philadelphia’s Black Culinary Trailblazers and the Birth of Catering.” Solo Real Estate. https://www.solorealty.com/blog/cultural-histories-philadelphias-black-culinary-trailblazers-and-the-birth-of-catering/ Greenlee, Cynthia. “A Priceless Archive of Ordinary Life.” The Atlantic. 2/9/2021. https://www.theatlantic.com/culture/archive/2021/02/race-save-black-history-archives/617932/ Howard, Sherry. “Connecting with a 19th-century Black history & art collector.” Auction Finds. https://myauctionfinds.com/2021/04/01/connecting-with-a-19th-century-black-history-art-collector/ Lane, Roger. “Willam Dorsey’s Philadelphia and Ours.” Oxford University Press. 1991. “Seen and Heard in Many Places.” The Philadelphia Times. 10/19/1896. “Seen And Heard in Many Places.” The Philadelphia Times. 10/17/1896. Morehouse College. “Honoring a Forgotten Past: An Author’s Journey.” 2/15/2021. https://news.morehouse.edu/morehouse-faculty/honoring-a-forgotten-past-an-authors-journey Solomon, Tessa. “How Two African American Collectors Celebrated Black Artistry Amid the Civil War.” ArtNews. 4/7/2021. https://www.artnews.com/feature/who-are-william-henry-dorsey-edward-thomas-19th-century-collectors-1234587386/ Still, William. “The underground rail road. A record of facts, authentic narratives, letters, &c., narrating the hardships, hair-breadth escapes, and death struggles of the slaves in their efforts for freedom, as related by themselves and others, or witnessed by the author; together with sketches of some of the largest stockholders, and most liberal aiders and advisers, of the road.” Philadelphia, Porter & Coates. 1872. https://archive.org/details/undergroundrailr00stil Strimer, Steve. "Dorsey, Basil." Oxford African American Studies Center. May 31, 2013. Oxford University Press. Date of access 2 Apr. 2025, https://oxfordaasc-com.proxy.bostonathenaeum.org/view/10.1093/acref/9780195301731.001.0001/acref-9780195301731-e-38488 TerBush, James and Barbara Dreyfuss. “A Cape May Connection.” Cape May Magazine. Mid-summer 2021. https://www.capemaymag.com/feature/a-cape-may-connection/ The Evening Telegraph. “Caterers and Restaurateurs.” 3/30/1867. https://www.newspapers.com/image/78649823/ The Manuscript Society. “William Henry Dorsey: Preserving Black History.” 2/16/2021. https://manuscript.org/2021/02/william-henry-dorsey-preserviing-19th-century-life/ The Philadelphia Inquirer. 2/23/1875. Page 5. https://www.newspapers.com/image/168293006/ The Philadelphia Times. “William H. Dorsey’s African Museum.” 10/25/1896. https://www.newspapers.com/image/52857231/ See omnystudio.com/listener for privacy information.

Chef Louise Santos and her husband Marvin built a Filipino fusion restaurant in Osborne Park in Perth by partnering with their Bible study group mates, Marjorie and Dexter Bautista. - Nagtayo si chef Louise Santos at ang asawang si Marvin ng Filipino fusion restaurant sa Osborne Park sa Perth sa pakiki-pag partner sa mga bible study group mates, na sina Marjorie at Dexter Bautista.

“I'm chaos” - Maggie Beer Cook, food author, restaurateur, entrepreneur, public figure, and champion of Australia's ageing population Maggie Beer AO epitomises life force.After a miraculous recovery from a life-threatening fall, she continues to be a huge part of our great culinary Australian story.In this episode, Savva joins Maggie at her home in the Barossa Valley while the scent of dampened fig and persimmon trees and the songs of magpies and currawongs travel through the door. Their conversation travels through her 53 years in South Australia, her influence in Australian society, the early days of meeting her husband Colin and their successful businesses and marriage, her daughter Saskia's legacy, and her enduring relationship with Stephanie Alexander, plus so much more. This episode was recorded on the 9th April 2025Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On this episode of Together We Win, MRA PresidentSteve Clark and VP Kerry Miller sit down with former restaurant owner andseasoned industry advisor Paul Turano for a deep dive into what it really takesto build a successful restaurant—and keep it thriving. Drawing from his ownexperience and the many operators he now supports, Paul shares smart strategiesfor navigating challenges, leading teams, and creating a business that standsthe test of time. Whether you're in the trenches or planning your next move,this conversation is packed with valuable perspective.

Mike Shirinian and Dave Fansler are back in the U booth along with KMJ’s Blake Taylor discussing Tommy's recipe for shrimp Limoncello, In N Out, food allergens and a restaurant concept pitched to comedian Shane Gillis. On the plate: Fresno from Pismo’s Coastal Grill, Chicken meatball Piccata from Pismo's is served. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Pour ce nouvel épisode, direction le port de Carro pour un cours de cuisine en famille. En compagnie de Julia Sammut, aux manettes de l'épicerie l'Idéal à Marseille, et de sa mère, Reine, cheffe étoilée qui a longtemps officié au restaurant la Fenière à Lourmarin.Pour beaucoup d'entre nous, cuisiniers amateurs ou amoureux des bonnes choses, c'est en famille que tout a commencé. C'est peut-être encore plus vrai chez les Sammut, avec 3 générations de femmes qui ont placé la gastronomie au cœur de leur vie. En cuisine, retrouvons mère et fille pour un cours de cuisine en famille. Au menu : Ceviche, poisson en croûte et gnocchis ! Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In our last episode, Curious City question-asker Emily Porter sent us on a quest exploring the world of local fashion designers, all after she found a thrift shop sweater with a tag that reads: “Maria Rodriguez Chicago.” Who is Maria Rodriguez? How did she get into the industry? And what is it like to be a fashion designer in Chicago? To answer those questions, we take a trip to the basement of the Chicago History Museum, where collection manager Jessica Pushor has archived several Maria Rodriguez ensembles and a case file of news clippings, photos and look books. We also stopped by El Nuevo Mexicano, a Mexican restaurant in Lakeview that Rodriguez now owns and operates, to get the story from the fashion designer herself.

Tibor Werzl ist mehr als ein Sommelier. Er ist ein absolutes Multitalent. Was ihn auszeichnet, ist nicht bloß seine exzellente sensorische Präzision, sondern die Fähigkeit, Sinneseindrücke in größere kulturelle, historische und emotionale Zusammenhänge einzuordnen. Er bewegt sich mit derselben Selbstverständlichkeit durch das Vokabular eines großen Weines, wie durch das kreative Chaos einer Küchenidee oder das ästhetische Feingefühl eines Restaurateurs. Tibor Werzl ist nicht einfach nur vielseitig – er ist kohärent in seiner Komplexität. In einer Welt, die sich immer weiter spezialisiert, wirken Multitalente wie er es ist, wie Anachronismen – oder wie Leuchttürme. Menschen, die scheinbar mühelos zwischen Disziplinen wechseln, finden sich oft an den Rändern unserer Vorstellungen von Expertise. Doch gerade dort, wo Grenzen verschwimmen, entsteht Fortschritt. Tibor ist jemand, der nicht nur verschiedene Bereiche kennt, sondern sie miteinander verwebt. Er besitzt ein Sensorium für Synergien, das anderen verborgen bleibt. einer Zeit, die mit Komplexität nicht nur konfrontiert, sondern davon durchdrungen ist, erleben wir eine stille Renaissance der Vielseitigkeit. Interdisziplinäre Teams sind längst kein Trend mehr, sondern Notwendigkeit. Und mit ihnen wächst auch das Bewusstsein für Menschen, die diese Brücken von Natur aus bauen. Eigentlich ist Tibor Werzl kein Ausreißer, sondern eine evolutionäre Antwort auf die Herausforderungen einer Welt im Wandel. Und vielleicht ist es an der Zeit, nicht länger zu fragen, worauf sich jemand spezialisiert hat – sondern wie viele Sprachen er spricht, auch wenn keine davon wörtlich ist. Tibor ist nicht nur ein Sommelier mit außerordentlichem Gespür – er ist ein kultureller Übersetzer. Ein Seismograph für Qualität in all ihren Dimensionen. Und vielleicht gerade deshalb eine der spannendsten Persönlichkeiten seiner Generation. Tibor Werzl Restaurant FIVE Hellweg 28-30 44787 Bochum E-Mail: info@five‑bochum.de Tel.: 02 34 953 56 85 Mit herzlichen Grußworten von: Theresa Breuer, Weingut Georg Breuer Winzerin, Wegbegleiterin Antonios „askToni“ Askitis, Pelican Fly – Pommes & Wein Sommelier, Weinkommunikator, Freund ------------------------------------- Diese Folge von SOMMELIER – Die interessantesten Mundschenke unserer Zeit wird begleitet von durch Silvio Nitzsche ausgewählte Weine aus dem Programm der Schlumberger Gruppe, zu der die Handelshäuser Schlumberger, Segnitz, Consigliovini und das Privatkundenportal Bremer Weinkolleg gehören. ------------------------------------- Nach der Episode verkosten wir folgende Weine: Alma Assemblage 1, Bellavista, Lombardei, Italien Link für Geschäftskunden: https://is.gd/4SYqJy Link für Privatkunden: https://is.gd/Lukbps Sehr gerne empfehle ich die folgenden Weine: 2019 Shiraz Y-Series, Yalumba, Südaustralien, Australien Link für Geschäftskunden: https://is.gd/4SYqJy Link für Privatkunden: https://is.gd/s7rAMS _____ 2024 Progetto 62 Torre di Giano, Lungarotti, Umbrien, Italien Link für Geschäftskunden: https://is.gd/4SYqJy Link für Privatkunden: https://is.gd/gQHf7M _____ 2021 Pinot Grigio Gris Lis Neris Friaul Italien Link für Geschäftskunden: https://is.gd/4SYqJy Link für Privatkunden: https://is.gd/j9smAU ------------------------------------- Bitte folgen Sie uns auf Webpage: sommelier.website Instagram: sommelier.der.podcast Facebook: sommelier.der.podcast Wir freuen uns über jede Bewertung, Anregung und Empfehlung. Das Format: SOMMELIER – Die interessantesten Mundschenke unserer Zeit. wird produziert und verantwortet von der: Weinklang GmbH, Silvio Nitzsche, Bergahornweg 10, 01328 Dresden, silvio@sommelier.website

Emily Hyland shares her full circle story of marriage, divorce, business partners, loss, grief, finding yourself again, teacher, yoga, the power of writing, and her new full circle and her forever husband. Emily is a poet, restaurateur, educator, and mindful movement teacher. Her debut collection, Divorced Business Partners, came out in October 2024. Her second collection, Post-Mastectomy Poems, is forthcoming with Cornerstone Press, an imprint of the University of Wisconsin Press in September 2026. Hyland's poetry has appeared in The Brooklyn Review, Frontier Poetry, and The Hollins Critic, among others. She earned her MFA in poetry and her MA in English education from Brooklyn College. Her cookbook, Emily: The Cookbook, was published by Ballantine Books, an imprint of Random House, in 2018. Hyland is the eponymous co-founder of the international restaurant groups Pizza Loves Emily + Emmy Squared Pizza. She lives in Santa Fe, New Mexico where she writes and teaches at Yogasource, a beloved local studio that she co-owns and directs.wendy sloaneWed, Apr 9, 10:06 AM (12 days ago)to meMeet EmilyEmily Hyland is a poet, restaurateur, educator, and mindful movement teacher. Her debut collection of poetry, Divorced Business Partners, explores the complex nature of a relationship's evolution from marriage through ugly divorce into unexpected kinship. Emily Hyland's debut collection, Divorced Business Partners: A Love Story-not unlike Emily's own. It follows the tender, brutal, routine, awkward and aching unraveling of a marriage. While building what would become a successful restaurant. It maps the disintegration of the couple's primal bond.how does grief find us in the smallest moments? What is family when it's broken? We talk about the power of writing and her process to find her way to a better relationship with her ex. Emily shares her full circle story of marriage, divorce, business partners, loss, grief, finding yourself again, teacher, yoga, the power of writing, and her new  full circle and her forever husband. This is NOT to be missed. Follow Emily:@emilyhylandemilyhyland.com emmysquaredpizza.com pizzalovesemily.com

Aujourd'hui, Flora Ghebali, Charles Consigny et Emmanuel de Villiers débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Join Samuel Goldsmith as he sits down with the renowned chef and restaurateur Paul Ainsworth at Ci Ci's Bar in Padstow to discuss Paul's culinary journey, the art of creating delicious meals, and the philosophy behind running a successful restaurant empire. From reminiscing about his childhood influences to sharing anecdotes from his time with Gordon Ramsay, Paul offers a deep dive into the world of food, family, and passion. Southampton-born chef Paul Ainsworth is the talent behind Michelin-starred Paul Ainsworth at No6, Ci Ci's Bar, Caffe Rojano, The Mariners pub, and luxury boutique hotel Padstow Townhouse. With his wife Emma, Paul has built a celebrated hospitality group in Padstow and Rock, North Cornwall. He's a regular on Great British Menu, Saturday Kitchen, and co-hosted Next Level Chef with Gordon Ramsay. Paul began his culinary journey in his parents' guesthouse before training under Gary Rhodes, Gordon Ramsay, and Marcus Wareing. Known for bold, flavour-packed dishes and championing Cornish produce, Paul has earned accolades including GQ's Best Chef, AA's Restaurateur of the Year, and the Catey Chef's Chef Award. His cookbook For the Love of Food celebrates his signature family-style, ingredient-led cooking. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nous sommes aujourd'hui avec une figure singulière de la scène gastronomique parisienne. Véritable restaurateur au sens noble du terme, il a rafraîchi le style des cafés et bistrots parisiens. Notre invité est Charles Compagnon, le propriétaire des restaurants le Richer, le 52 et le Café Compagnon. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.À travers ce podcast et l'exemple original de Charles Compagnon, nous cherchons à mieux comprendre le métier de restaurateur. Très présent dans ses établissements, tel un aubergiste des temps modernes, Charles a su, au fil des années, créer des lieux vivants et avec une âme !Dans un 1er temps, Charles nous raconte son enfance entre Paris et le Cantal, où son grand père auvergnat lui transmet son amour du terroir. Enfant dissipé, sa mère l'oriente vers une école hôtelière. Au-delà de la cuisine et des bons produits, Charles se passionne pour le service et s'intéresse plus globalement à tous les métiers du restaurant. Ses premières expériences, notamment auprès de Jean-Louis Costes, confirment sa vocation : Charles sera restaurateur !Ensemble, nous retraçons ensuite l'ouverture de ses premiers restaurants. Les enjeux changent d'échelle : le restaurateur devient chef d'entreprise ! Sans fonds propres ni investisseurs, il nous explique comment il a réussi à racheter L'Office, l'un "des petits plus restaurants parisiens" comme il s'amuse à le rappeler. Il y crée un lieu à son image avec une cuisine exigeante mais accessible, un sourcing de qualité, et une carte des vins audacieuse. Les ouvertures se succèdent : le Richer, puis le 52. À chaque fois, Charles crée des brasseries repensées où il affine son concept de "brastronomie". Ces lieux sans réservation, ouverts du matin au soir, rencontrent un immense succès. Une nouvelle approche de la restauration naît, alliant cuisine de qualité, ambiance de bistrot et service flexible.Enfin, Charles nous raconte l'ouverture de ce qui deviendra son plus grand restaurant (et sa plus grande fierté) : le Café Compagnon. On découvre surtout une nouvelle facette du restaurateur.Sa curiosité sans limite l'a poussé à créer sa propre bière artisanale, à torréfier son café et même à acquérir des vignes. Pour lui, chaque étape de la production est un terrain d'expérimentation et de maîtrise. Son objectif : produire pour mieux comprendre, transmettre et créer du lien avec ses équipes et ses clients. Cette quête incessante de qualité et d'excellence se nourrit de rencontres avec des artisans passionnés, renforçant son approche unique de la restauration.Cet épisode a été enregistré avec la participation exceptionnelle d'Emmanuel Rubin et Nicolas Berger. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Mike Shirinian is the owner of the iconic Elbow Room and co-host of The Restaurateurs, Saturdays at 1 pm on KMJ. Mike stopped by to explain R & D in restaurants when thinking about a new menu item. He also rolled back time offering some fantastic stories about his days growing up in San Francisco in and around bars, restaurants and the celebrities who frequented them. The Christopher Gabriel Program ----------------------------------------------------------- Please Like, Comment and Follow 'The Christopher Gabriel Program' on all platforms: The Christopher Gabriel Program is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. --- The Christopher Gabriel Program | Website | Facebook | X | Instagram | --- Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Dans ce cas artisan du jour, différents rebondissements ont font douter des paroles de chacun ! Pour démêler le vrai du faux au préalable du passage du dossier dans l'émission aujourd'hui, Thomas Renard a mené une fine enquête. Retour sur son mode opératoire ! Au micro de Chloé Lacrampe, un membre de l'équipe de "Ça peut vous arriver" revient sur les négociations difficiles et les moments off de ces 2h d'antenne !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Nous sommes aujourd'hui avec une figure singulière de la scène gastronomique parisienne. Véritable restaurateur au sens noble du terme, il a rafraîchi le style des cafés et bistrots parisiens. Notre invité est Charles Compagnon, le propriétaire des restaurants le Richer, le 52 et le Café Compagnon. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.Dans ce 3ème chapitre, Charles nous raconte l'ouverture de ce qui deviendra son plus grand restaurant (et sa plus grande fierté) : le Café Compagnon. On découvre surtout une nouvelle facette du restaurateur.Sa curiosité sans limite l'a poussé à créer sa propre bière artisanale, à torréfier son café et même à acquérir des vignes. Pour lui, chaque étape de la production est un terrain d'expérimentation et de maîtrise. Son objectif : produire pour mieux comprendre, transmettre et créer du lien avec ses équipes et ses clients. Cette quête incessante de qualité et d'excellence se nourrit de rencontres avec des artisans passionnés, renforçant son approche unique de la restauration. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Hunter Pond is the founder of Vandelay Hospitality Group, one of the most recognizable restaurant portfolios in Texas. From dropping out of law school mid-exam to launching East Hampton Sandwich Co. with no industry experience, Hunter shares how a love for restaurants kickstarted a hospitality empire. We dive into the creation and evolution of VHG. Hunter breaks down the art and science behind successful concepts, why restaurants fail, and how his team approaches everything from vendor relationships to tip pooling and fraud prevention. This episode covers: - The impulsive moment that launched his restaurant career - How a $20K investment and Craigslist chef shaped East Hampton's early days - The balance of creativity and discipline in full-service dining - Building menus for flavor, efficiency, and profitability - Lessons learned from private equity and selling his first concept - Why restaurant success is often more about square footage than food We'd appreciate you filling out our audience survey, so we can continuously work on providing relevant content to our listeners.  https://www.thefortpod.com/survey Support our Sponsors: Vesto: https://www.vesto.com/fort BetterPitch: https://bit.ly/42d9L0I Links: Vandelay Hospitality Group - https://vandelayhospitality.com/ Topics: (00:00:00) - Intro (00:03:20) - Dropping out of law school to pursue a career in the restaurant industry (00:10:31) - Lessons learned from working the back of the house (00:14:01) - Developing and opening East Hampton Sandwich Co. (00:23:47) - How to build a menu (00:29:44) - The importance of seat count (00:34:57) - How DoorDash killed the fast-casual restaurant (00:37:02) - Service vs. product in the success of a restaurant (00:42:21) - Blocking and tackling in the business (00:44:06) - Where people fail in the restaurant industry (00:49:56) - Selling East Hampton (00:52:56) - Cloud Kitchens (00:54:43) - Developing Hudson House (00:58:01) - Determining seat count ratios (01:01:03) - Lessons from working with PE (01:05:29) - Sources of turnover in restaurants (01:06:49) - Why certain concepts don't work in different cities (01:08:48) - The impact of real estate on restaurants (01:12:02) - Creating new concepts vs. acquisitions Chris on Social Media: The Fort Podcast on Twitter/X: https://x.com/theFORTpodcast Instagram: https://www.instagram.com/thefortpodcast LinkedIn: https://bit.ly/45gIkFd   Watch The Fort on YouTube: https://bit.ly/3oynxNX Visit our website: https://bit.ly/43SOvys Leave a review on Apple: https://bit.ly/45crFD0 Leave a review on Spotify: https://bit.ly/3Krl9jO  The FORT is produced by Johnny Podcasts

Nous sommes aujourd'hui avec une figure singulière de la scène gastronomique parisienne. Véritable restaurateur au sens noble du terme, il a rafraîchi le style des cafés et bistrots parisiens. Notre invité est Charles Compagnon, le propriétaire des restaurants le Richer, le 52 et le Café Compagnon. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.Dans ce 1er chapitre, Charles nous raconte son enfance entre Paris et le Cantal, où son grand père auvergnat lui transmet son amour du terroir. Enfant dissipé, sa mère l'oriente vers une école hôtelière. Au-delà de la cuisine et des bons produits, Charles se passionne pour le service et s'intéresse plus globalement à tous les métiers du restaurant. Ses premières expériences, notamment auprès de Jean-Louis Costes, confirment sa vocation : Charles sera restaurateur ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Restaurant owners are worried upping taxes on their customers will drive them to eat out of town, putting their establishments out of business.

durée : 00:04:30 - Le Reportage de la rédaction - Les défaillances ont atteint dans la restauration un niveau historiquement élevé. Depuis la crise du Covid-19, les difficultés économiques s'accumulent : inflation, remboursement des prêts garantis par l'État, auxquels s'ajoute l'impossibilité de faire face à une baisse de fréquentation.

Local restaurants are suffering through the recent flood events and other 2025 catastrophies. Varanese and River House owner John Varanese along with APRON INC board member Dawn Bianconcini tell how we can all help our local service workers through these tough weeks.

durée : 00:04:30 - Le Reportage de la rédaction - Les défaillances ont atteint dans la restauration un niveau historiquement élevé. Depuis la crise du Covid-19, les difficultés économiques s'accumulent : inflation, remboursement des prêts garantis par l'État, auxquels s'ajoute l'impossibilité de faire face à une baisse de fréquentation.

Send us a textIn this episode of Small Business Big Dreams, I sit down with Mike Bender, one of the founding partners of 41 North Contractors, a fast-growing general contracting company that's redefining how commercial construction gets done. With operations in both Chicago, Illinois, and Scottsdale, Arizona, 41 North Contractors specializes in retail, restaurant, and commercial development, combining innovation with integrity to deliver results that speak for themselves.Mike walks us through the journey of launching 41 North—how a small team with big ideas came together to challenge the status quo of large-scale construction firms. Built on the core values of pride, ability, and honesty, the company was founded with one clear mission: to provide high-quality, efficient, and transparent contracting services while creating lasting relationships with clients, vendors, and tradespeople. From their deep knowledge of local building codes to their passion for streamlining the construction process, 41 North is proving that smaller, agile teams can deliver big results.We talk about the power of innovation in construction, the importance of clear communication, and what it takes to manage fast-paced commercial projects across multiple markets. Mike also shares insights into leading a growing team, building a culture rooted in trust, and how 41 North keeps clients informed and involved throughout every step of the project—without all the red tape and delays often associated with big-box contractors.What You'll Learn in This Episode:✅ How 41 North Contractors was founded and what sets them apart in the construction world ✅ Why pride, ability, and honesty are more than just buzzwords—they're the foundation for long-term success ✅ What it takes to manage multi-market projects in Chicago and Scottsdale ✅ How 41 North is disrupting the traditional general contracting model ✅ Tips for business owners hiring a general contractor for retail or restaurant buildouts ✅ The importance of local knowledge, agile teams, and hands-on leadership in constructionWhy 41 North Contractors Stands Out:41 North Contractors isn't your average construction company—they're lean, innovative, and relationship-focused. Specializing in commercial buildouts for restaurants, retail spaces, and office developments, the team delivers exceptional results through a process rooted in clarity, collaboration, and confidence. With Mike and his partners at the helm, 41 North continues to bring more value and efficiency to every client, while staying true to the values that started it all.Perfect For:

Summary In this episode, David, founder and CEO of One Wealth Advisors and executive chairman of a restaurant company, shares insights into his financial journey, including his net worth, investment strategies, and experiences in the restaurant industry. He has a net worth of over $10 million spread across business, Real Estate and market investments. He is in his late 50's. He discusses the importance of asset allocation, the role of real estate in wealth building, and the nuances of financial planning. David emphasizes the significance of serving others and the balance between concentration and diversification in wealth management. He also reflects on personal experiences and lessons learned throughout his career. Takeaways *David Steele is the founder and CEO of One Wealth Advisors. *He has a substantial portion of his net worth tied up in private companies. *Concentration creates wealth, while diversification preserves it. *Real estate plays a significant role in his net worth. *He advises clients to keep six months of expenses in cash. *David emphasizes the importance of being a fiduciary in financial planning. *He has successfully built a restaurant business alongside his financial practice. *David believes experiences with loved ones are worth spending on. *He started his financial planning practice in 1991. *David's journey reflects the balance between passion and business acumen. Sponored by: Indeed.com/unveiled Shopify.com/unveiled

Tarifs américains: Restaurants Canada réclame l’abolition définitive de la TPS sur tous les aliments. Entrevue avec Maximilien Roy, vice-président fédéral et Québec pour Restaurants Canada.Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

SummaryIn this episode of the Restaurant Owners Uncorked podcast, Wil chats with Justin Cucci, a seasoned restaurateur from Denver. They discuss Justin's early experiences in hospitality, the importance of passion in the industry, and the distinction between hospitality and service. Justin shares insights on implementing an Employee Stock Ownership Plan (ESOP) in his restaurant group, highlighting its benefits for employee engagement and business sustainability. The conversation also touches on the current challenges facing the restaurant industry, including rising costs, labor shortages, and the impact of technology. Justin emphasizes the collaborative spirit among Denver restaurateurs and the resilience of the industry in the face of adversity. In this conversation, the speakers explore the profound impact of food on community and individual well-being, emphasizing the responsibility of restaurateurs to provide access to healthy food. They discuss innovative dining concepts like 'stealth health' that prioritize delicious yet nutritious meals. The dialogue shifts to personal dietary experiences, including the keto diet, and the importance of adapting to health needs as one ages. Music, particularly the Grateful Dead, is highlighted as a source of inspiration and philosophy in life and business. The speakers also reflect on the challenges faced in the restaurant industry, advocating for a positive mindset and the value of constructive criticism as a means of growth. Takeaways Justin grew up in a hospitality family, which shaped his career. Passion is essential for success in the restaurant industry. Hospitality is about making people feel welcome, not just providing service. An ESOP allows employees to have ownership and share in profits. The restaurant industry is facing significant challenges, including rising costs and labor shortages. Collaboration among restaurant owners is crucial for navigating challenges. The importance of community and local support for restaurants cannot be overstated. Technology can enhance efficiency but should not replace authentic hospitality. The restaurant industry is resilient and adaptive, often stepping up in times of crisis. Long-term commitment is necessary for success in the restaurant business. Don't underestimate the value of restaurants in a community. Food has a healing power that brings people together. Restaurateurs have a responsibility to provide healthy food access. 'Stealth health' allows for delicious yet nutritious dining options. Dietary choices can evolve with personal health needs. Music can influence creativity and business philosophy. Leadership can be informed by storytelling and character development. Challenges in the restaurant industry require a positive mindset. Constructive criticism is essential for growth and improvement. Embracing challenges can lead to resilience and innovation.

Another famed Kiwi restaurant has been forced to close its doors amid the ongoing economic downturn. Sid and Chand Sahrawat are shuttering Ponsonby's KOL, citing challenging trading conditions. Chand Sahrawat says they're tried a number of solutions set to fix the concept - but they're hoping to take on a new challenge. "I think there is some other concept out there - we've got some ideas of what we would do with the space...but we want to see if there's a better idea out there than what we have for the space and hopefully mentor someone." LISTEN ABOVESee omnystudio.com/listener for privacy information.

Relebogile Mabotja speaks to Multi-Award-Winning Chef, Restaurateur, Food Expert, Entrepreneur and Author, Siba Mtongana about her culinary career, building her empire, navigating challenges and learning from failure.See omnystudio.com/listener for privacy information.

durée : 00:38:14 - Le 18/20 · Le téléphone sonne - Entre l'inflation, les prêts Covid à rembourser, les changements d'habitudes des clients, les métiers en tension et un "effet JO" peu probant, les restaurants sont de plus en plus nombreux à fermer.

Aujourd'hui, Barbara Lefebvre, Didier Giraud et Bruno Poncet, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

In this episode of "Beats Vines & Life," host MJ Towler sits down with Bobby Rallo, a seasoned restaurateur, chef, and wine critic with a rich history and deep-rooted passion for Italian cuisine and culture. Together, they embark on an engaging exploration of Bobby's journey from his roots growing up in New Jersey, to his seamless transition from earning a JD to diving into the restaurant industry. Through lively conversation and a shared love for great food and wine, MJ and Bobby reminisce about past collaborations, Italian festivals, and life's serendipitous experiences that have shaped their paths. They also dive into the nuances of Italian wine regions, revealing Bobby's philosophy of focusing on Italian wines that are as diverse and vibrant as the regions themselves. Throughout their chat, Bobby shares insights from his numerous travels and experiences in Italy, highlighting the integral relationship between food and wine in Italian culture. Join MJ and Bobby for a rich tapestry of stories, laughs, and heartfelt reflections as they sip an exceptional wine from Mount Etna, and toast to the passions that drive their lives.A Massive THANK YOU to BOBBY RALLO!!! For more information about Rallo Hospitality click the link!!Follow Birravino on IG!Follow Bobby on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever Hosted on Acast. See acast.com/privacy for more information.

Join hosts Patrick Evans and Randy Florence for our 100th original episode of Big Conversations, Little Bar, recorded at Skip Page's Little Bar in Palm Desert and presented by the McCallum Theatre. This week's guest, Willie Rhine, shares his inspiring story of resilience and success in the Coachella Valley's culinary scene. Owner of the famed Eight4Nine Restaurant in Palm Springs and Willie's Modern Fare in Rancho Mirage, Willie delves into his journey from managing Lulu's to launching his own establishments, detailing the challenges and triumphs along the way. With candid reflections on his personal journey from Scotland to becoming a stalwart of the local restaurant industry—spanning themes of overcoming adversity, maintaining sobriety, and community support—Willie's narrative is a testament to perseverance and passion. Tune in to learn about the unique atmospheres he's cultivated in each of his restaurants and his dedication to delivering exceptional dining experiences.Takeaways:• Willie Rhine shares his journey from Scotland to Coachella's restaurant scene.• Insights into the opening and evolution of 849 Restaurant and Willie's Modern Fare.• The challenges and triumphs of building successful dining spots in the Valley.• Willie's past struggles with alcoholism and his path to overcoming it for long-term sobriety.• The significance of maintaining hands-on involvement and ensuring exceptional service.• From hotel restaurant work at 15 to owning top restaurants in California.• The impact of the pandemic on restaurant operations and adaptive strategies.• Willie's contributions to the local community and support of theater arts.#BigConversationsLittleBarPodcast #PatrickEvans #RandyFlorence #WillieRhine #849Restaurant #SkipsLittleBar #McCallumTheatre #MutualBroadcastingSystem #CoachellaValleyResidents #ChefLife #Restaurateur #PalmSpringsEats #CulinaryJourney #CoachellaValleyDining #LocalFlavor #DiningDestinations #CommunitySupport #ResilienceAndSuccess #SobrietyJourney #HospitalityInsights #Eight4NineRestaurant #WilliesModernFareRestaurant #RanchoMirage

Many lives were lost, and many locally owned businesses shuttered for good. But from the ashes of the pandemic arose opportunities for entrepreneurs who had always wanted to make a foray into the world of restaurants. On today's show, local business owners who opened up shop during lockdown share their stories and how they managed to grow and thrive during one of the most troubling times of the century. This episode was produced by Josh Deepan. Guests: Ben Cornfield, Owner, Crieve Hall Bagel Co. (Instagram - @crievehallbagelco) Daniel Greenberg, Co-owner - Flour Your Dreams Bakery (Instagram - @flour_your_dreams_bakery) Tania Salas, Co-owner, Flour Your Dreams Bakery Charlie Eblen, Founder/Operator, Single Tree BBQ (Instagram - @singletreebbq) Restaurant locations: Crieve Hall Bagel Co. - 4825 Trousdale Dr #228, Nashville, TN 37220 Flour Your Dreams Bakery & Café - 3968 Dodson Chapel Rd, Hermitage, TN 37076 Single Tree BBQ - 2805 Old Fort Pkwy, Murfreesboro, TN 37128

Father, Husband, and Restaurateur, shares his journey from Ireland to New Paltz.

The real head of DOGE has been revealed and it's not Elon Musk, President Trump is wresting control of the press pool away from the White House Correspondents Association, and the U.S. may soon offer green cards to anyone able to afford a five million dollar fee. Restaurateur and Food Network star Guy Fieri details the work done by his Guy Fieri Foundation, which provides meals to first responders when disasters, such as the recent wildfires in and around Los Angeles, strike. Season six of Guy's show, “Tournament Of Champions,” premieres this Sunday on Food Network. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

What does the Lobster Shanty, Wolf Next Door Coffee, and Front Street Coffeehouse have in common? These local eateries are all owned and operated by Diane Wolf, Salem's favorite restauranteur extraordinaire. We stole Diane away from tireless work to learn a bit more about her dedication to good coffee and an even better meal. What brought Diane into Salem's restaurant scene in the first place? How did she end up juggling three establishments? And do any ghosts lurk in the basements of your favorite coffeehouse? We'll talk lobster rolls, tourist shenanigans, and even a food network appearance. PS. You might not want to listen to this one on an empty stomach! https://lobstershantysalem.com/ https://www.wolfnextdoorcoffee.com/ https://www.fscsalem.com/ Interested in Salem The Podcast Merch!?  CLICK HERE! www.salemthepodcast.com NEW INSTAGRAM - @salemthepod Email - hello@salemthepodcast.com Book a tour with Jeffrey at Salem Uncovered Tours  www.salemuncoveredtours.com  Book a tour with Sarah at Bewitched Historical Tours   www.bewitchedtours.com

François Ier, roi de France de 1515 à 1547, est souvent qualifié de "restaurateur des lettres". Ce titre lui vient de son rôle majeur dans la promotion des arts, des sciences et des lettres à la Renaissance. Il fit entrer la France dans une ère de rayonnement culturel sans précédent en soutenant activement l'humanisme, l'imprimerie et l'éducation.Un protecteur des humanistes et des écrivainsDès le début de son règne, François Ier se montre passionné par la Renaissance italienne. Admirateur de Léonard de Vinci, qu'il invite à sa cour en 1516, il adopte aussi les idées humanistes qui se développent en Italie.Il protège des écrivains et des penseurs tels que Guillaume Budé, grand érudit et spécialiste des textes antiques, qui l'encourage à développer une politique en faveur des lettres. Le roi accorde également son soutien à Clément Marot, poète officiel de la cour, et favorise la diffusion des œuvres de Rabelais, dont les idées humanistes marquent profondément la littérature française.L'essor de l'imprimerie et de la langue françaiseFrançois Ier comprend que l'imprimerie, récente invention, est un outil puissant pour diffuser le savoir. Il encourage le développement des imprimeries royales et protège les imprimeurs, comme Robert Estienne, qui joue un rôle essentiel dans la publication des textes anciens et bibliques.En 1539, il signe l'ordonnance de Villers-Cotterêts, un texte fondamental qui impose l'usage du français dans les documents administratifs et juridiques, en remplacement du latin. Cet acte marque une étape clé dans l'affirmation du français comme langue nationale.La création du Collège royal : un tournant dans l'éducationEn 1530, François Ier fonde le Collège royal (futur Collège de France), une institution destinée à enseigner les disciplines nouvelles de la Renaissance : les langues anciennes (grec, hébreu), la médecine et les sciences. Contrairement à l'Université de Paris, alors conservatrice et dominée par l'Église, le Collège royal permet une approche plus libre et ouverte du savoir.Un roi mécène et visionnaireGrâce à son mécénat, François Ier transforme la France en un centre intellectuel majeur de la Renaissance. Il favorise les échanges avec l'Italie et pose les bases d'une tradition culturelle qui perdurera bien après son règne.C'est donc à juste titre qu'on l'appelle "le restaurateur des lettres", car il a joué un rôle fondamental dans la diffusion du savoir et l'essor de la culture française. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

What does the Lobster Shanty, Wolf Next Door Coffee, and Front Street Coffeehouse have in common? These local eateries are all owned and operated by Diane Wolf, Salem's favorite restauranteur extraordinaire. We stole Diane away from tireless work to learn a bit more about her dedication to good coffee and an even better meal. What brought Diane into Salem's restaurant scene in the first place? How did she end up juggling three establishments? And do any ghosts lurk in the basements of your favorite coffeehouse? We'll talk lobster rolls, tourist shenanigans, and even a food network appearance. PS. You might not want to listen to this one on an empty stomach! https://lobstershantysalem.com/ https://www.wolfnextdoorcoffee.com/ https://www.fscsalem.com/ Interested in Salem The Podcast Merch!?  CLICK HERE! www.salemthepodcast.com NEW INSTAGRAM - @salemthepod Email - hello@salemthepodcast.com Book a tour with Jeffrey at Salem Uncovered Tours  www.salemuncoveredtours.com  Book a tour with Sarah at Bewitched Historical Tours   www.bewitchedtours.com

Ken Coleman sits down with Will Guidara—bestselling author, world-famous restaurateur, and co-producer of hit series The Bear. Tune in for their conversation about how to unlock excellence, why you should cherish negative feedback, and how to create unforgettable connections through hospitality. Next Steps:

Dan is live on stage in Memphis with famed local restaurateur Karen Blockman Carrier! Karen grew up Orthodox Jewish in Memphis, and she wanted to be a painter. But after a chance meeting with a caterer in a smoke-filled bathroom stall in New York City, she decided to focus on food. Karen shares the twists and turns of her life, from a disastrous day working for Martha Stewart, to reinventing the Memphis dining scene with eclectic restaurants in an old Victorian home and a former hair salon, to a private chef gig for Tom Cruise.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.