Podcasts about Street food

Faszinierende Mega-Metropole, ein Best Of Südostasiens, spannend, unfassbar lecker, sicher und: ein blick in die Zukunft. Sei es als Zwischenstopp, Urlaubsziel oder Ausgangspunkt für etwas Größeres - Singapur ist einmalig: Unglaubliche Bauten treffen auf Streetfood aus dem Himmel. Bewegte Geschichte trifft auf die perfekte Lage zwischen Malaysia und Indonesien. Ihr werdet staunen im Sekundentakt und praktisch jede Sekunde die Wahl haben zwischen wundervollen Optionen: Sterne-Küche oder der Wok am Straßenrand. Coole Drinks auf Rooftop-Bars oder Regenwald-Spaziergang? Das Beste: Ihr müsst euch nicht entscheiden. In Singapur bekommt ihr alles auf kleinstem Raum. Wir bringen euch zu den schönsten Ecken, auf spontane Rockfestivals und zu Hotels, die eine eigene Biosphäre in ihrer Lobby (samt echten Vögeln) geschaffen haben. Das gibts nicht? Doch! In Singapur. Diese Episode entstand mit freundlicher Unterstützung des Singapore Tourism Board.Unsere Werbepartner findet ihr hier.Kommt zu einer unserer LIVE-Shows:24.2.2026 Hamburg26.2.2026 München11.4.2026 Mannheim (SWR Podcastfestival)Tickets gibt es HIER.Mehr Reisen Reisen gibt es hier.Noch mehr Reisen Reisen gibt es in unserem Newsletter-Magazin.Die Singapur-Tipps aus dem Podcast:Unterkünfte:PARKROYAL COLLECTION Marina Bay: Hotel an der Marina Bay mit spektakulärem Indoor-Regenwald. @parkroyalcollectionmarinabayPan Pacific Orchard: Vertikales Design-Hotel an der Orchard Road mit Sky-Terrassen. @panpacificorchardNATUR & KONTRAST:Sungei Buloh Wetland Reserve: Mangroven-Naturreservat mit Holzstegen und Wildlife. @nparksbuzzGardens by the Bay: Futuristischer Park mit Supertrees und Gewächshäusern. @gardensbythebayVIERTEL & KULTUR:Katong / Joo Chiat: Historisches Peranakan-Viertel mit bunten Häusern und Cafés. @katong.sgThe Intan: Privates Peranakan-Museum in einem Wohnhaus. @theintanmuseumTiong Bahru: Art-déco-Viertel mit lokaler Szene und Cafés. @tiongbahru.sgCAFÉS & DRINKS;Bee How Coffee: Kleines Café in Katong mit ungewöhnlichen Kaffee-Kreationen. @beehowcoffeeATLAS: Monumentale Art-Déco-Bar mit riesiger Gin-Sammlung. @atlas.singaporeMO Bar (Mandarin Oriental): Cocktailbar mit Blick auf die Marina Bay. @mobarsgESSEN:Candlenut: Michelin-Stern für moderne Peranakan-Küche. @candlenut.sgBurnt Ends: Offene Feuerküche, internationaler Top-Spot. @burntends.sgHawker Chan (Chinatown): Legendärer Hawker-Stand für Soy Sauce Chicken. @hawkerchan.sgAUßERDEM SUPER:- Bollywood Farms: Urban Farm mit indischem Fokus und Workshops. @bollywoodfarms Hosted on Acast. See acast.com/privacy for more information.

Kaleb Harrell, CEO and co-founder of Hawkers Asian Street Food, joins Hospitality Hangout to share hospitality insider insights on building an authentic restaurant brand rooted in Asian street food culture. Discover how understanding true hawker culture and hands-on hospitality leadership shaped Hawkers' unique growth strategy and helped the brand stay genuine without feeling like a traditional chain.In this episode, Kaleb dives into early challenges of bootstrapping, balancing multiple ventures, and system-building, giving listeners an inside look at entrepreneurial strategies in the food industry. He also discusses disciplined investment decisions and partnership dynamics, offering valuable lessons for hospitality entrepreneurs navigating growth while preserving culture.Tune in for an engaging conversation that explores emerging hospitality trends, leadership in the food service industry, and the business strategies behind one of the fastest-growing authentic food brands. This episode is packed with insider stories and lessons any entrepreneur or hospitality insider won't want to miss! Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Ungarischen Langos sind auf Weihnachtsmärkten nicht mehr wegzudenken: Mit Sauerrahm, Käse oder Knoblauchbutter schmecken sie einfach gut. Traditionell sind die Teigfladen aber angeblich eher ein Sommeressen! Fakt oder Fake?

Comedian Joe DeRosa chats with Trey Elling at the Creek and the Cave during SXSW 2025. Check out Joe's latest special, I Never Promised You a Rose Garden. Topics include:Street food & sandwiches (0:00)Work-life balance (7:23)Tech reliance (13:24)Modern parenting (19:14)Modern Austin, TX (23:53)

Flexitarisme, végétarisme, véganisme, tous ces -ismes, qui comme tous les -ismes, sont source de clivages, de luttes entre anciens et modernes, entre conservatismes et progressismes (au pluriel), viandards contre végés, Mais notre corps ? A-t-il besoin d'autant de protéines animales ? ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

From ₵1,500 table-top hustle to branded plantain empire: Why discovering your gift early beats university degrees - and the brutal truth about family betrayals, contract-free partnerships, and the calculated risk-taking that separates victors from victims of poverty. In this explosive episode of Konnected Minds, Felix Afutu - founder of McPhilix plantain chips and Ghana's only branded plantain production company - dismantles the safe-path fantasy keeping young African entrepreneurs trapped in white-collar job cycles while real businesses get built under abandoned trees by kids who calculated their future salary at 20 and said "no." This isn't motivational business talk from Instagram gurus - it's a raw breakdown of why a young man from a broken home chose the roadside over tertiary education despite family expectations, why identifying your target audience before starting means choosing between Airport Residential, Spintex, and East Legon instead of selling to everyone, and why the partnership betrayals that sent him to police stations and turned family members into business competitors taught him the contract lesson most entrepreneurs learn too late. Critical revelations include: • The community value question: what problem exists in my community, and what exceptional value do I carry that can impact the community while generating income? • Why cooking was the discovered gift - no culinary school, just natural ability to prepare any local dish and perfect new recipes overnight • The food business exposure ladder: working with caterers, frying bread, selling yam chips, yam trophy, Ban Koon - multiple experiences across different food trades before discovering the gap • Why plantain chips was the chosen path: people were selling it in tight rubbers on the street, but nobody was packaging it to appeal to a specific caliber of clientele • The senior high school packaging knowledge: learning how to package a product to make it appealing to a certain level of client - not branding yet, just packaging • The target audience calculation: looking for working-class, business-class communities where people are too busy to cook and need quick snacks they can carry anywhere • The three community options: Airport Residential, Spintex, East Legon - calculated choices based on where the target audience lived • Why university was rejected early: discovering strengths and weaknesses early, calculating monthly salaries, envisioning goals before 30, and realizing the white-collar path couldn't get him there • The 50-50 risk acceptance: either you fail and get experience, or you win and become a victor - no regrets, only lessons learned • The ₵1,500 startup structure: family and friends contributed ₵100, ₵50, ₵500 loans - combined into capital for table, stove, gas, plantain, oil, salt • The packaging range: rubber packets ranging from ₵2-3 depending on size - nothing fancy, just standardized basic packaging on a table top • The partnership ignorance trap: wanting to help relatives and friends because of personal struggle, starting with multiple partners who eventually dropped out • The corporate branding pioneer move: opening a shop at American House to sell corporate gifts when corporate branding wasn't big in Ghana yet • The diversification strategy: using plantain chip profits to invest in other businesses while maintaining focus on the core brand vision • The family betrayal reality: a relative managing the corporate shop demanded partnership, got rejected, separated - then opened the same corporate business three days later right next door • The contract lesson learned too late: trust is good, but controls are better - Africans are great until you put a contract in place, then suddenly they don't want to do business anymore • The inexperience admission: just a young guy making money who wanted to support family and friends around him - no contracts, no legal protection, just trust that got betrayed The conversation reaches its uncomfortable peak with a truth that destroys family-first business fantasies: when you start making money as a young entrepreneur, relatives and friends will want to be part of your success. They'll help you manage shops, work alongside you, celebrate your growth - until the business becomes profitable enough to replicate. Then the same family member who rejected your partnership offer will open the exact same business three days after separation, right next to your shop, using everything they learned while working with you. And because there's no contract, no legal protection, no controls in place - you can only watch as trust becomes competition and family becomes your biggest business threat. IG: https://www.instagram.com/derrick.abaitey YT: https://www.youtube.com/@DerrickAbaitey Join Konnected Academy: https://konnectedacademy.com/ #Podcast #businesspodcast #AfricanPodcast

Send us a textHere's the story of a producer, creative, father, and entrepreneur who blends music, storytelling, and authentic Hawaiian food. Born and raised in Pepe‘ekeo, Hawai‘i and rooted in values of aloha and community, he moved to the San Gabriel Valley in 2008 to pursue audio engineering. An internship with Doggystyle Records opened doors to collaborations with Snoop Dogg, Kendrick Lamar, and Jay Rock. By 2015 he began releasing instrumental music, earning over 2 million streams and a loyal following in the lofi and chillhop space.In 2022 he joined the Lone Lobos Podcast as producer and on-air contributor alongside Cobra Kai's Xolo Maridueña and Jacob Bertrand. The show has since amassed millions of streams and partnered with brands like Netflix, Sony, and San Diego Comic-Con. We dig into the craft behind consistent content: building audience, managing partnerships, and keeping creative energy high across music and podcasting.His love for food traces back to Hawai‘i and a family heritage that's Hawaiian, Puerto Rican, and Japanese. Inspired by his grandmother's pasteles and his parents' home cooking, he worked with East Los Musubi in El Sereno starting in 2015 and launched Unreal Poke in December 2023—a Native Hawaiian-owned pop-up rooted in food activism and cultural authenticity. In its first year, Unreal Poke served at 80+ events including Smorgasburg LA, 626 Night Market, and 88Rising's Head in the Clouds Festival.Fatherhood sits at the center of it all. Since 2011 he's focused on raising his son with traditions passed down through food and story. This episode covers the journey from studio sessions to street food, how to build a values-driven pop-up, and what cultural integrity looks like in both music and cuisine. Keywords: Hawaiian food, Native Hawaiian-owned, poke pop-up, lofi, chillhop, Doggystyle Records, Snoop Dogg, Kendrick Lamar, Jay Rock, Lone Lobos Podcast, Smorgasburg LA, 626 Night Market, Head in the Clouds, East Los Musubi, San Gabriel Valley.__________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

Food vendors are a fixture on the streets of the Thai capital, often crowding pedestrian pathways. Officials now want to tidy things up by moving the stands to central, open-air food courts. But not everyone agrees with the idea. Teresa Tang speaks to CNA correspondent Jack Board to find out why.See omnystudio.com/listener for privacy information.

In der aktuellen Folge von „Wie ist die Lage?“ spricht Björn Hansen von der Morgenwelt GmbH über die Vorbereitung der großen Silvesterparty in der Hamburger HafenCity. Er gibt spannende Einblicke in die Logistik und die Herausforderungen, 12.000 Gäste sicher und unterhaltsam zu versorgen. Außerdem teilt Björn seine Meinungen darüber, welche Auswirkungen soziale Medien auf Kinder haben, seine Guilty-Pleasure-TV-Sendungen sowie die kleinen Alltagsaufreger, die ihm besonders auffallen. Diese Folge wird präsentiert vom Mamø Wintermarkt – dem Markt der Møglichkeiten, einer winterlichen Oase mit lokalen Künstler:innen, Streetfood, Workshops und handgemachten Geschenken in der Oberhafen-Gleishalle. Infos unter dermarktdermoeglichkeiten.de.

Souvent les restaurateurs sont des personnages truculents, voire bruyants, avec des ego visibles, c'est un travail exigeant, fatigant, qui nécessite une exigence permanente et qui nécessite une bonne estime de soi. Parfois on croise dans ces milieux des personnages, un personnage dont je voulais vous parler aujourd'hui. On le croise dans les restaurants qu'il crée et qui ont quelque chose à dire, qui sont dans pile-poil dans leur époque. Il y trimbale sa tête d'inquiet, d'insatisfait, de pro surtout, c'est Lakhdar. ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

A new exhibition at the Museum of Food and Drink (MOFAD) honors generations of New York's mostly immigrant street food entrepreneurs and the dishes they have introduced as iconic parts of the city's cultural and culinary landscape. Museum president Nazli Parvizi and curatorial director Catherine Piccoli preview "STREET FOOD CITY," before it opens Saturday, Dec. 6.

Dan dan noodles, ce plat doit son nom au “dan dan”, un bâton de portage traditionnel que les vendeurs de rue utilisaient pour transporter leurs paniers de nouilles et de sauce. Ces nouilles étaient vendues dans les ruelles et servies rapidement aux travailleurs et passants. ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Bridget_Ghanese Streetfood by Stad Mechelen

Un truc né à Philadelphie dans les années 1930, le Philly Steak Sandwich – ou Philly Cheesesteak – devenu l'un des emblèmes de la street food américaine. Du steak " shaved ", comme concassé sur une plancha, des oignons, du provolone plus américain qu'italien, le tout balancé dans une baguette un peu blanche. ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Welllllllll elllllo there!! Welcome back love ones we are glad you can join us and we are glad to join you? Where ever you may be listening to this podcast and or reading this description we are glad you are. Tis be the holiday season so we know you are all over so we keep you centered with rabbit holes you didn't know you needed to know. Maybe some good stuff about the dead internet made for the a.i takeover, street food, can goods, bad boyz, new new content, holiday none sense, stonks, doom scrolling, fast trains, new cars, and much much more.. We show you the doors but leave them for you just the way you like it. Sit back and enjoy this one because it will enjoy you.. See you on the next one.....

Arrêtez de me demander mon avis ! C'est vrai, quoi, si je trouve confortable de réserver en ligne mon dîner au resto, la même machine m'envoie dès le lendemain un formulaire d'évaluation, et si je ne réponds pas, ça revient deux jours après. Si j'ai un avis positif, je le dis le soir même, si j'ai des points négatifs, je le dis aussi et si jamais ça vous intéresse et que c'était bon, je fais une vidéo sur Instagram, n'hésitez pas à me suivre. Le problème, aujourd'hui, c'est que même quand on n'a rien à dire, on donne son avis. L'autre problème c'est que si on a un avis négatif et qu'on veut le faire savoir, tous les algorithmes des réseaux sociaux adorent... ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Rolling up the next few episodes into one, this episode delves into the different neighborhoods, street food, and pastries. As a quick note, I (Nathaniel) realize I'm talking pretty quickly in this episode and apologize! Almost all of the Naples episodes were recorded back to back, so I started speaking quicker and less clearly. In the future, we'll try to come back and re-record these for clarity! However, since Darcy's just returned to town (yay!) we won't have time before they go live. I hope Darcy's part is still enjoyable! If you'd like to support us, but you don't have the time to hunt down all of the afiliate links scattered across the website, a listener suggested putting them all in one place, so we have! Head over to www.onlyabag.com/affiliate-links and you can see all of the companies we have partnerships with and you can use them to support Only A Bag (which we deeply appreciate). Below are some of our favorite hotels to stay in while we're in Naples. Each of the links are affiliate links, and if you book your stay through the link, we earn a small percentage of the booking platform's fees. Train StationBudget: Vergilius Bilia. Clean and modern. ⁠⁠https://agoda.tpm.li/Gu6XirQM⁠⁠Mid-Range: Starhotels Terminus. Old-school but nice, right next to the station. ⁠⁠https://agoda.tpm.li/hCbKTXYR⁠⁠Centro StoricoBudget: Hotel Caravaggio. Old-school but clean. Centrally located. ⁠⁠https://agoda.tpm.li/NdMJaOfl⁠⁠Mid-Range: UNA Hotels Napoli. Equidistant to the train station and centro storico. Nice views of the city. ⁠⁠https://agoda.tpm.li/QcnssG4V⁠⁠Upper Crust: Palazzo Caracciolo Naples. On the edge of centro storico, but with modern amenities. ⁠⁠https://agoda.tpm.li/ulwHhc9i⁠⁠Spanish Quarter/ToldeoBudget: Hotel Il Convento. Small rooms, but in the action of the city. ⁠⁠https://agoda.tpm.li/GLl8jEPN⁠⁠Mid-Range: Art Resort Galleria Umberto. Stay in the Galleria Umberto. What more needs to be said? ⁠⁠https://agoda.tpm.li/6EhwUpfW⁠⁠Upper Crust: Hotel Romeo. Little slice of luxury near the port and centro storico. ⁠⁠https://agoda.tpm.li/kQdItv3Y⁠⁠ChiaiaBudget: Pinto-Storey Hotel. Like an old-school Bed and Breakfast. ⁠⁠https://agoda.tpm.li/isL35cGe⁠⁠Mid-Range: Hotel Majestic. Modern but like 2010 modern: ⁠⁠https://agoda.tpm.li/mh6RUnZi⁠⁠Upper Crust: Grand Hotel Parker's. Swanky, near the water: ⁠⁠https://agoda.tpm.li/KaH7yHzf⁠⁠If you'd like to support the podcast in other ways, you can donate to Only a Bag on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ko-fi.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! If you enjoyed this episode please leave a review and follow Only a Bag wherever you listen to podcasts! If you'd like to get in touch, you can send us a message on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ at onlyabagpodcast@gmail.com, on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.For more info, check out our articles on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and read our Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Letters from the Balcony⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thanks for listening! xDarcy and Nathaniel

durée : 00:04:03 - Nouveau concept culinaire à Brest, un lieu XXL de street-food et de fête sur 1800m² Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Good news, everyone: we found a Thanksgiving food we hadn't covered yet! Noah and Louisa talk about the perfectly acceptable custard pie whose adherents, for some reason, keep trying to make sound grosser than it is. Participate in our fundraiser! Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

Les restaurants ouvrent et ferment, c'est la valse des enseignes et c'est aussi la valse du vocabulaire. Déjà, on n'ouvre plus des restaurants, mais des concepts, tu t'assois n'importe où, où ça vient d'ouvrir et on te dit, " Vous connaissez le concept ? " Et là, c'est souvent le début de la novlangue locale… ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Send us a textSeason 11 continues with a story that blends tradition, determination, and the pursuit of flavour.From the heart of Mexico to Dubai's shores, Chef Sergio Hernández Ruiz has built his career one kitchen and one lesson at a time.Now the Chef de Cuisine at Tamoka, Sergio brings Latin warmth, coastal soul, and bold creativity to every plate.In this episode, he opens up about growing up in a small town, discovering his calling through Iron Chef America, and pushing himself from humble beginnings to leading one of Dubai's most loved beachfront restaurants.It's a story about finding purpose through perseverance and staying true to your roots while inspiring a team to dream bigger.

On croit que le magret est un plat immémorial du sud-ouest de la France, mais non, à l'échelle de l'histoire depuis le Big Bang, c'est récent. Alors le magret, ringard ou pas ringard ? ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

11-04-25 - Former Vice President Cheney Has Died - Woman Says She Saw Her Father In Out Of Body Experience Making Us Realize Religion And God Are Regional As Brady Tries Poorly To Explain Heaven To Us - Would Brady Eat Indian Street FoodSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

11-04-25 - Former Vice President Cheney Has Died - Woman Says She Saw Her Father In Out Of Body Experience Making Us Realize Religion And God Are Regional As Brady Tries Poorly To Explain Heaven To Us - Would Brady Eat Indian Street FoodSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you want to roll out the red carpet for dessert . . . you should probably make something with less frosting. Noah and Louisa talk about a classic cake, and Noah discovers that he is, in fact, an easy mark. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

The most difficult man to nail down for an interview is finally on Seven Million Bikes! Chef and Restaurateur Calvin Bui of El Camino and Dos Amigos Taqueria.A California native born of parents who escaped the fall out of the Vietnam war, Calvin has lived in Saigon for 10 years now and gone from a Wall Street Banker to owning and running successful restaurants in Saigon. Most notable for his fusion of Korean and Mexican food.Calvin and I talk about his love of feeding people, Trip Advisor Reviews and the state of the food and beverage market in Saigon at the moment and why customers need to support local businesses if they want to see them thrive and stay in Saigon. Owner and Founder at El CaminoOwner and Founder at Easy TigerGin Bar, chef / owner at Dos Amigos Taqueria :: Tacos • Burritos • Craft Beer Owner and Founder at 20twenty Kick-Ass Bia HoiInstagram; fkndeliciousnessHow not to treat your customers;"Send me a message!"Make the best podcast possible! Listen to Smarter Podcasting today! Try Descript for free here! The full list of winners is here. Support the show

Mikuláš Sisák začínal pred pár rokmi s malým food truckom na troch kolesách. Jeho koncept Miki Streetfood sa minulý rok stal víťazom najprestížnejšej európskej súťaže v oblasti pouličného občerstvenia – European Street Food Awards 2024. Miki je navyše zo slávnej gastro rodiny. Jeho rodičia vlastnia reštauráciu v Spiškej Sobote a jeho mama, Zuzana Sisáková, sa od roku 2016 pravidelne umiestňuje v TOP 20 šéfkuchárov a šéfkuchárok Slovenska.

(I apologize for the late upload! I (Nathaniel) got back into town late and got my days mixed up!)Continuing the Naples theme, we delve into dinner time, street food (like the famous pizza portafoglio, or pizza folded into a triangle) and the most famous dish to ever come out of such a storied city: pizza not folded into a triangle. We mentioned a list of the best pizzerias in Italy which can be found here: https://www.50toppizza.it/50-top-pizza-italia-2025/ If you're looking to plan your stay in Naples, consider some of the hotels below! They're either ones we've stayed in and enjoyed, or ones we've heard/read great things about. Each of the links are affiliate links, and if you book your stay through the link, we earn a small percentage of the booking platform's fees. Train StationBudget: Vergilius Bilia. Clean and modern. ⁠⁠https://agoda.tpm.li/Gu6XirQM⁠⁠ Mid-Range: Starhotels Terminus. Old-school but nice, right next to the station. ⁠⁠https://agoda.tpm.li/hCbKTXYR⁠⁠ Centro StoricoBudget: Hotel Caravaggio. Old-school but clean. Centrally located. ⁠⁠https://agoda.tpm.li/NdMJaOfl⁠⁠ Mid-Range: UNA Hotels Napoli. Equidistant to the train station and centro storico. Nice views of the city. ⁠⁠https://agoda.tpm.li/QcnssG4V⁠⁠ Upper Crust: Palazzo Caracciolo Naples. On the edge of centro storico, but with modern amenities. ⁠⁠https://agoda.tpm.li/ulwHhc9i⁠⁠ Spanish Quarter/ToldeoBudget: Hotel Il Convento. Small rooms, but in the action of the city. ⁠⁠https://agoda.tpm.li/GLl8jEPN⁠⁠ Mid-Range: Art Resort Galleria Umberto. Stay in the Galleria Umberto. What more needs to be said? ⁠⁠https://agoda.tpm.li/6EhwUpfW⁠⁠ Upper Crust: Hotel Romeo. Little slice of luxury near the port and centro storico. ⁠⁠https://agoda.tpm.li/kQdItv3Y⁠⁠ ChiaiaBudget: Pinto-Storey Hotel. Like an old-school Bed and Breakfast. ⁠⁠https://agoda.tpm.li/isL35cGe⁠⁠Mid-Range: Hotel Majestic. Modern but like 2010 modern: ⁠⁠https://agoda.tpm.li/mh6RUnZi⁠⁠Upper Crust: Grand Hotel Parker's. Swanky, near the water: ⁠⁠https://agoda.tpm.li/KaH7yHzf⁠⁠ If you'd like to support the podcast in other ways, you can donate to Only a Bag on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ko-fi.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! If you enjoyed this episode please leave a review and follow Only a Bag wherever you listen to podcasts! If you'd like to get in touch, you can send us a message on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ at onlyabagpodcast@gmail.com, on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.For more info, check out our articles on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and read our Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Letters from the Balcony⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thanks for listening! xDarcy and Nathaniel

Noah and Louisa prove that even when you think the plantains sitting on your counter couldn't possibly be usable, they find a way to surprise you. Also, Noah gets his Puerto Rican tarjeta revoked. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

Relebogile Mabotja chats with Chef Katlego Mlambo, a renowned culinary innovator, about his journey from Johannesburg's inner city to the global stage. Katlego's unique style blends bold flavors, street energy, and fine-dining precision, making him one of South Africa's most exciting culinary voices. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Fill a tortilla, surround it with sauce, bake cheese on top—what's not to love? Well, let Noah and Louisa tell you. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

Brent revisits some of his favorite conversations about street food around the world. There's the famous Arepa Lady in Jackson Heights, New York, the queen of street food in Palermo, Sicily, and delicious treats in the Chinatown neighborhood of Sydney, Australia. Plus, everything on a stick in Seoul, South Korea. [Ep 357] Show Notes: Destination Eat Drink foodie travel guides Bare Feet with Mickela Mallozzi Local Sauce Tours in Sydney Alternative Tours Palermo with Enrica Seoul Eats food tours

Even as sharp a customer as garlic, in the end, surrenders and sweetens in a constant low heat. Noah and Louisa talk about why people seem unable to realize that's what they're supposed to be making. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. 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, nous cherchons à comprendre les clés de la réussite fulgurante de Moïse Sfez. En quelques années seulement, il a transformé un (simple) sandwich au homard en une véritable success story et dirige aujourd'hui un petit empire de la street food.Pour cela, nous retraçons le parcours de Moïse. On s'intéresse à sa vocation hyper précoce pour l'entrepreneuriat et la restauration. Inspiré dès l'enfance par les sandwichs généreux et gourmands de ses parents, il développe très tôt l'envie de créer un jour son propre Business dans la Bouffe. Puis, lors d'un voyage à New York, il a la révélation à seulement 15 ans lorsqu'il goûte pour la première fois un Lobster Roll. Ensemble, on évoque son parcours peu académique en école hôtelière et ses expériences dans les plus beaux palaces et restaurants 3 étoiles. Son profil et son comportement dénotent, mais son audace et sa persévérance remarquables lui permettent de forger son projet. Il pose ainsi les bases de son premier succès : Homer Lobster.Nous explorons ensuite toutes les étapes de la création et du développement de Homer Lobster. Moïse nous raconte par exemple les mois passés à peaufiner sa recette avec l'appui des plus grands chefs et experts pour atteindre la perfection et maîtriser chaque étape de la production. Puis, on l'écoute avec beaucoup de plaisir se remémorer les coups d'audace qui lui ont permis, sans aucun moyen financier, de trouver rapidement son public et de faire de son sandwich au homard un produit iconique de la street food parisienne.Enfin, Moïse revient sur la création de ses 2 autres enseignes : Janet tout d'abord, puis plus récemment Maurice Café. Moïse se livre sans filtre : ses ambitions, mais aussi la structuration du Homer Food Group qu'il pilote aujourd'hui avec une vision affirmée. Il partage avec nous tous les chiffres et ses choix stratégiques, une plongée inspirante dans les coulisses d'un groupe de restauration en pleine expansion.Cet épisode a été enregistré avec la participation exceptionnelle de François-Régis Gaudry, Eric Frechon et Yann Couvreur. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. 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 3ᵉ chapitre, Moïse revient sur la création de sa deuxième enseigne : Janet. Loin de l'engouement immédiat de Homer Lobster, ce nouveau lieu démarre plus timidement avant de trouver son public. Il enchaîne avec Maurice Café, qui cartonne d'entrée et laisse entrevoir un développement très ambitieux. Moïse se livre sans filtre : ses ambitions, mais aussi la structuration du Homer Food Group qu'il pilote aujourd'hui avec une vision affirmée. Il partage avec nous tous les chiffres et ses choix stratégiques, une plongée inspirante dans les coulisses d'un groupe de restauration en pleine expansion. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. 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, Moïse nous raconte les origines de sa passion et de sa vocation hyper précoce pour l'entrepreneuriat et la restauration. Inspiré dès l'enfance par les sandwichs généreux et gourmands de ses parents, il développe très tôt l'envie de créer un jour son propre Business dans la Bouffe. Puis, lors d'un voyage à New York, il a la révélation à seulement 15 ans lorsqu'il goûte pour la première fois un Lobster Roll. Ensemble, on évoque son parcours peu académique en école hôtelière et ses expériences dans les plus beaux palaces et restaurants 3 étoiles. Son profil et son comportement dénotent, mais son audace et sa persévérance remarquables lui permettent de forger son projet. Il pose ainsi les bases de son premier succès : Homer Lobster. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Brandon McMaster is a musician in the bands Former and Lucky Shot. Brandon's story I will kind of categorize as one of really knowing your passion and having that love really stick with you through lots of ups and downs. His story is one of reinvention, and a lot of self-reflection. We start with discovering that love of music through his mom, to starting bands in high school, to helping launch the band Sleeping With Sirens. He opens up about the story of Sleeping with Sirens and what led to leaving the band, and while all that was happening, he was dealing the loss of his mom, and we chat the years of growth that followed in dealing with that grief. Something in this one that I really appreciated Brandon sharing as candidly is he does, is his navigating of ego and identity. I think it's difficult for many of us, I know myself included for sure, to look back on things and take some blame or responsibility. Brandon makes some really good points here about navigating some ego checks during his time in music. We also talk what it was like when he actually stepped away from music for a little bit and found new ways of creativity in the culinary world with his project Nandan Street Food. Eventually, music came calling again, but this time with a different mindset, one rooted in love for the craft, not chasing recognition. We talk about the highs, the lows, and everything in between. This is what I'd call a really great raw conversation, an honest look at grief, growth, and what it really means to follow your passion when it just keeps calling. ----THIS EPISODE IS SPONSORED BY: PromoWest Productions - @promowestlive For all upcoming shows & event info of who's coming through Columbus, OH, visit promowestlive.com  or to purchase tickets directly, visit AXS.com The Scatter Joy Project - @thescatterjoyproject The Scatter Joy Project is a local Columbus nonprofit focused on fighting for mental health. They aim to make mental health care accessible and affordable for everyone. They sell apparel with 100% of the profits funding their crisis text line, their network to help people find the mental health help they need, and their very own therapy fund. So whether you're looking to get help or want to donate to help support the cause, Scatter Joy is right for you. Find more info at www.thescatterjoyproject.com HOM Sound Baths - @homsoundbaths Need a moment of deep rest and renewal? Join HOM for their experiential sound baths, where music, atmosphere, and community come together.

The thing about a cheap cut of meat is that, once you figure out how to properly cook it, it stops being cheap really quickly. Noah and Louisa dig into one of the best-known examples. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

David Gelb is an award-winning director and producer. He is best known for directing the critically acclaimed documentary JIRO DREAMS OF SUSHI, which ushered in a new wave of food-focused cinematography and storytelling. Following the success of Jiro, Gelb went on to create Netflix's longest-running series, Chef's Table, now in its tenth season, as well as a new companion series, Street Food. The series has been nominated for multiple Emmys and has won multiple James Beard awards. In this interview, we talk about his early influences and beginnings plus his transition to documentaries, his time working with Robert Downey Jr., what inspired him to create CHEF'S TABLE, the challenges of documentary filmmaking and working with "legends,” and much more. Want more? Steal my first book, INK BY THE BARREL - SECRETS FROM PROLIFIC WRITERS, right now for free. Simply head over to www.brockswinson.com to get your free digital download and audiobook. If you find value in the book, please share it with a friend as we're giving away 100,000 copies this year. It's based on over 400 interviews here at Creative Principles. Enjoy! If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts? It only takes about 60 seconds, and it really helps convince some of the hard-to-get guests to sit down and have a chat (simply scroll to the bottom of your iTunes Podcast app and click “Write Review"). Enjoy the show!

Dans ce 6e épisode de la série spéciale Japon, Stéphanie nous emmène à Osaka, puis sur l'île de Miyajima. Deux ambiances très différentes, entre ville trépidante et spiritualité… parfois contrariée par le timing ou la météo. Toujours basé sur mes articles sur le blog Famille & Voyages, et mis en voix par LM Notebook.

A jiggly monument to the wonderful flavor of fresh dairy, or the least stressful dessert in the world if you're paying attention? Noah and Louisa help you decide. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

Send us a text  From smoky brisket buns in Texas to lobster rolls in Maine, America's love affair with the sandwich is as diverse as its regions. In this episode of Bottles & Bites Without Borders, Rob takes a flavorful road trip across the U.S., exploring the most iconic and beloved sandwiches from each region—Northeast, Southeast, South, Midwest, Southwest, West Coast, and Pacific Northwest.We'll dig into the stories behind these regional favorites, what makes them culturally significant, and how local ingredients, history, and tradition shape what we eat between the bread. Whether it's a po' boy in New Orleans, an Italian beef in Chicago, or a bánh mì in Portland, these sandwiches tell the story of America—one bite at a time.Grab your napkin and your beverage of choice, because this is going to be one delicious ride.

Au Sénégal, c'est LA douceur la plus populaire et que l'on trouve partout, dans la rue, à la plage ou à la maison, il y a toujours quelque part des beignets. La pâte est un simple mélange d'œufs, de farine, de lait et de sucre, mais tout est dans le dosage et l'amour qu'on y met. Reportage à Dakar dans une petite boutique (Maramy) du centre-ville qui en produit des centaines chaque jour…  Le téléphone ne cesse de sonner dans la petite boutique de Mame Bousso. Devant la vitrine où s'exposent des beignets alléchants, des boîtes avec ruban s'entassent, prêtes à accueillir les beignets des grandes occasions. Ndeye Fatou, vendeuse en chef : « Ça, ce sont des doubles boli qu'on doit livrer ! Ce sont des beignets ! Les beignets, c'est ce qui marche le mieux... (rires), les clients viennent tous les jours pour acheter, machallah ! ». Ces jours-ci les commandes s'enchaînent. Baptême, fin de ramadan ou magal de Touba, les beignets accompagnent toutes les grandes fêtes au Sénégal, mais aussi le petit déj, comme pour ce monsieur venu acheter un assortiment pour sa famille : « Les beignets sont trop bons ici, c'est pour ça que je viens ici à chaque fois… Tout est bon ! ». Dans la vitrine, des beignets en forme de cœur, d'autres saupoudrés de coco, de forme torsadé ou le plus cher, le beignet keumeukh... Et l'ingrédient secret qui explique le succès. Ndeye Fatou : « Notre beignet, on ne mixe pas avec de l'eau, du beurre, du lait et de l'huile, on mélange ». Sans oublier les œufs, la levure, la farine de blé et le sucre, plus ou moins dosés suivant la sorte de beignet et les préférences de chacun. Et pour le pâtissier de cette boutique, le meilleur c'est : « Pour moi, c'est le keumeukh (rires) c'est le meilleur, mais il faut déguster ! ». Du haut de ses 12 ans, Ndeikhane Gueye, habituée de la boutique, car elle vit au-dessus, a un autre avis : « Quand je mange les beignets, c'est quand je suis désespéré, ce sont les donuts mes préférés ». En cas par excellence, petit déjeuner ou goûter… au Sénégal, chacun a donc son beignet préféré, même le Premier ministre qui a donné un shoot de popularité au beignet Dougoup, à la farine de mil. Alors bon appétit et à vous les beignets ! À lire aussiLes délices du continent au Cameroun: la sauce jaune du taro que l'on aime manger le dimanche

And now for something completely different—instead of picking a food and dunking on the people who can't get it right, Noah and Louisa talk about how they weren't always the masterful cooks and podcast hosts you hear before you today. And there's a big announcement, to boot. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

On another splendiferous episode of NNFA we've got Simeon Goodson aka Casey Jones in the turtle lair! We debate Sydney Sweeney's “Good Jeans”, buff dude depression, street food prices and why is there such a thing as Kool-Aid soda!! We're breaking down viral videos, roasting fan questions, and playing our favorite game — Tubi or Not Tubi.NO NEED FOR APOLOGIES TOUR DATES https://www.linktr.ee/nnfaNNFA MERCH https://nnfa.creator-spring.com/ LIKE, SHARE & SUBSCRIBE to NNFA https://www.youtube.com/channel/UCLAUp-4rTF4q4XLujbJ51YQ BONUS EPISODEShttps://www.patreon.com/c/ImDaveTemple?utm_medium=clipboard_copy&utm_source=copyLink -----------------Follow host Derek GainesIG https://www.instagram.com/thegreatboy/ Follow host Dave TempleIG https://www.instagram.com/imdavetemple/ YouTube https://www.youtube.com/@DAT46Follow Simeon GoodsonIG https://www.instagram.com/simdelacreme/ Follow No Need for ApologiesInstagram https://www.instagram.com/nnfapodcast/ TikTok https://www.tiktok.com/@noneedforapologies Facebook https://www.facebook.com/noneedforapologies/Produced by Teona Sasha https://studio.youtube.com/channel/UCpLHZlQZvisMMdWk_P7Rw0w IG https://www.instagram.com/teonasasha/ -----------------To advertise your product on our podcasts please email jimmy@gasdigitalmarketing.com with a brief description about your product and any shows you may be interested in advertising on.SEND US MAIL:GaS Digital StudiosAttn: NNFA151 1st Ave # 311New York, NY 10003"No Need for Apologies" - NEW Episodes every Saturday at 3PM/ET on YouTube-----------------See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Certified Good One,™ according to Louisa! No food we have ever covered on this show has more deserved being compared to a boat, so we're just going to hit the accelerator on this one. These are the appetizer equivalent of a VIking funeral, in that they are small vessels you set on fire and there's usually alcohol involved. What else do you need to know? Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

The substance that binds American childhoods together. Whether you like it plain-Jane mayonnaise or fancy, sharp, and full of stuff that isn't tuna, you've had this before, and you probably know exactly how you feel about it. Noah and Louisa tell you their part of the story. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

This week on Networth and Chill, Vivian sits down with Dan Rossi, the legendary Hot Dog King of NYC, to unpack the remarkable financial journey behind one of New York's most iconic street food empires. From building a pushcart empire of nearly 500 permits across the city to losing it all through regulatory changes, Dan's story is a masterclass in entrepreneurial resilience and the brutal realities of small business ownership. Discover how this disabled Vietnam veteran went from controlling 16% of all pushcart permits in NYC to defending his single remaining cart outside the Metropolitan Museum of Art for over 16 years. Vivian explores the financial strategies that built Dan's multi-million dollar hot dog empire, the devastating impact of the 1995 law changes that stripped away his permits, and how he's maintained his prime real estate spot through sheer determination and unconventional tactics. Learn about the financial sacrifices behind his success, including sleeping in his cart and van for 11 years to protect his valuable location. Whether you're an aspiring entrepreneur, curious about the economics of street food, or want to understand how regulatory changes can reshape entire industries, this episode delivers essential insights on building wealth, weathering financial storms, and the true cost of protecting your networth in America's most competitive market. Find Dan's hot dog's at 5th Ave & 82nd St in NYC and check him out on Instagram! Follow the podcast on Instagram and TikTok! Got a financial question you want answered in a future episode? Email us at podcast@yourrichbff.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jump in with Carlos Juico and Gavin Ruta on episode 241 of Jumpers Jump. This episode we discuss: Mixing friend groups, Chasing dreams, Dating apps, The Tinder murderer, Hinge theory, App invasion of privacies, Demonic Labubu theory, Archetypes, Haunted forest story, Crazy Loopholes, McDonalds Monopoly heist, The first meme ever, Black Ops 2 predicts WW3, Jay Z & R Kelly beef, Topboy, The 796 babies, Street Food horror stories, Fast food scandals, Jello shots story, Secret ingredient theory, Luxury foods, Upbringings, Confidence & Comparison, Leaders vs Followers, Anti Cringe gen theory, Being your true self, Adapt and Thrive, Predicting new trends, Nostalgia and much more! Sign up for your one-dollar-per-month trial and start selling today at ⁠⁠⁠https://SHOPIFY.COM/jumpers⁠⁠⁠ Get started at ⁠⁠⁠https://factormeals.com/jumpers50off⁠⁠⁠ and use code jumpers50off to get 50 % off plus FREE shipping on your first box. Find exactly what you're booking for at https://Booking.com, Booking.YEAH! Book today on the site or in the app. Follow the podcast: @JumpersPodcast Follow Carlos: @CarlosJuico Follow Gavin: @GavinRutaa Check out the podcast on YouTube: ⁠⁠⁠https://bit.ly/JumpersJumpYT Learn more about your ad choices. Visit podcastchoices.com/adchoices

If you've ever walked around Pier 39 in San Francisco or made a late-night exit from a concert at the Greek Theatre in Berkeley, you're probably familiar with the bacon wrapped hot dog. But who are the vendors behind these savory snacks? And what's with the bacon and onions? Bay Curious listener Olivia Godfrey wanted to find out more. Additional Resources: How Bacon-Wrapped Hot Dogs Became One of the Bay Area's Most Popular Street Foods Read the transcript for this episode Sign up for our newsletter Enter our Sierra Nevada Brewing Company monthly trivia contest Got a question you want answered? Ask! Your support makes KQED podcasts possible. You can show your love by going to https://kqed.org/donate/podcasts This story was reported by Azul Dahlstrom-Eckman. Bay Curious is made by Katrina Schwartz, Gabriela Glueck and Christopher Beale. Additional support from Olivia Allen-Price, Jen Chien, Katie Sprenger, Maha Sanad, Alana Walker, Holly Kernan and everyone on Team KQED.