Podcast appearances and mentions of Thomas Keller

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Jaya Saxena. Jaya is a correspondent at Eater, covering many topics including labor, queer food culture, and “why American potato chips are so boring.” She also serves as the series editor for the Best American Food and Travel Writing anthology, which has a new edition edited by Bryant Terry dropping in the fall.In this great episode, we talk about Jaya's career writing about the world of food, including her memorable piece for Eater, “The Food That Makes You Gay.” We also go over some recent stories and play the game “What would you pitch 1997 Graydon Carter?” That is, Jaya considers her dream no-budget reporting assignment.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Featured on the episode:Thomas Keller asked me to leave the French Laundry [SF Chronicle]We've All Been In Thomas Keller's Courtyard [Substack]The 22 Best Pizza Places in New York Right Now [New York Times]The Food That Makes You Gay [Eater]The Best American Food and Travel Writing 2025TASTE on YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Bobby and Khalil explore the profound truth and necessity behind Jesus' Ascension into heaven—what it really means for the Catholic faith. They also dive into recent headlines about new imaging evidence that could point to the historical reality of Noah's Ark. Faith, facts, and fascinating discoveries all in one conversation.Chapters:00:00 Intro03:25 How was your Memorial Day?05:10 Michael's Big News!08:45 Take pride in our country, memorials and monuments!15:15 We should remember everyday!21:24 What is the Ascension? Did Jesus really leave us?35:00 Pray for that Encounter with Christ!42:25 Thomas Keller, Living with Purpose and Urgency55:25 Is Noah's Ark Real?01:03:10 The symbolism of the Ark01:05:00 New Episodes ideas and Closing✴️

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

HBO’s “The Rehearsal” probes the causes of plane crashes at a time when flyers have increasing concerns about air safety.  Native artist Jeffrey Gibson represented the US at last year’s Venice Biennale. That same show is now on view at The Broad.  A restaurant critic from the San Francisco Chronicle opens up on getting tossed from The French Laundry by celebrity chef Thomas Keller.

Enjoy this replay of EP 373 with Joshua Schwartz and Travel Creel. Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today? So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality

The legendary chef and restaurateur Thomas Keller -- recently celebrated on "Chef's Table: Legends" on Netflix --  comes to his longtime friend Phil's house for a very special and delicious "Naked Lunch" featuring our most elegant meal yet from Farm Shop. Visit here to learn more about Farm Shop: https://farmshopca.com. Chef Keller discusses his remarkable career from his first jobs in the kitchen to his groundbreaking success with The French Laundry: https://thomaskeller.com/tfl. Join us for tasty stories about working on the film "Spanglish" with Phil, consulting on "Ratatouille" and his place in "The Bear" universe. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com. 

We're kicking off our 5th Season and the beloved Netflix doc series “Chef's Table” is celebrating its 10th anniversary with the new release of “Chef's Table: Legends,” a special four-part series spotlighting the achievements and life lessons of four extraordinary pioneers of the kitchen who have changed the food world and culture writ large.   Joining Ken on the pod for the kickoff of Top Docs Season 5, “Chef's Table” creator, EP and director David Gelb (“Jiro Dreams of Sushi”) and cinematographer/DP Adam Bricker (“Hacks”) describe what drew them to visionaries Jamie Oliver, José Andres, Thomas Keller and Alice Waters, and how they got these much-celebrated icons to open up about their lives and careers. In addition, David and Adam engage in a bit of introspection themselves as they reflect on the incredible cinematic edible journey that “Chef's Table” has taken over the course of the last decade. Keep the courses coming.   Hidden Gems: David: The Fog of War, Baraka Adam: Parts Unknown – Singapore (Season 10, Episode 1)   Follow: @thisisdavidgelb on Instagram and X @realadambricker on Instagram and X @topdocspod on Instagram and X    The Presenting Sponsor of "Top Docs" is Netflix.

The Food Court with Jamie Oliver Now Streaming: Chef's Table: Legends on Netflix! This week on The Food Court, Roland and co-host Paul welcome the legendary Jamie Oliver — chef, bestselling author, and global food activist — fresh off his feature on Netflix's Chef's Table: Legends! We dive into his journey from The Naked Chef to launching the Ministry of Food school programs, his passion for teaching the world to cook simply, and how it feels being honored alongside icons like Thomas Keller, José Andrés, and Alice Waters.Jamie opens up about the chefs who inspired him, his new book Simply Jamie, and gives us a sneak peek at his upcoming Easy Air Fryer cookbook (dropping May 13, 2025 — pre-order now on Amazon!). Plus, we take a fun detour with Paul, who shares his must-do London pub crawl inspired by Oliver Reed and a legendary Wimbledon tradition.  Listen now on Spotify, Apple Podcasts, or wherever you pod — and catch the full experience on YouTube. This one's warm, wild, and full of flavor.

Cʹest en effet la cité rhénane qui a vu la naissance du rock en Suisse en 1957, avec la publication de " Chimpanzee Rock " par le groupe Hula Hawaiians. Bâle abrite aussi lʹune des plus importantes collections privées dʹart liées au rock sous lʹégide de LʹUnique Fondation, avec plus de 4000 pièces. Et cʹest encore à Bâle que se tiennent depuis 1986 les Bâloise Session qui ont accueilli tout le gotha mondial de la pop et du rock. Bâle a encore accouché dʹune scène pop et rock vivaces, à lʹimage des emblématiques Lovebugs fondés voilà trente ans. Le groupe avait représenté la Suisse à lʹEurovision en 2009. Enfin, le Musée historique de Bâle abrite la plus grande collection dʹinstruments de musique de Suisse. Thomas Keller, responsable communication et membre de la direction des Bâloise Session et Andy Ibach, directeur de LʹUnique Fondation sont au micro dʹOlivier Horner

Kultur wird hierzulande recht intensiv gefördert – 3 Milliarden Franken werden jährlich für die Förderung ausgegeben, der Grossteil davon Kantonen und Gemeinden. Dazu kommt noch rund eine halbe Milliarde von Stiftungen. Dennoch wird regelmässig eine drängende Frage gestellt: welche Kultur wollen wir fördern.

Hometown Radio 03/24/25 3p: Thomas Keller from The History Center of SLO County

Send us a textThe inaugural US Culinary Open at NAFEM in Atlanta brought together world-class chef talent, premium ingredients, and a media team determined to document every moment of culinary excellence. Have you ever wondered what happens when top culinary professionals compete on a world-class stage? Our team spent five intense days (working upwards of 18 hours daily) capturing the tornado of nonstop action that defined this prestigious competition. What made this event truly exceptional wasn't just the beautiful dishes—it was the caliber of competing chefs who earned their spots through credentials and credibility rather than simply paying entry fees. Thank goodness for Royal Cup Coffee for keeping up energized! Along with SupraCut System and Citrus America for being wonderful booth partners! The competition featured a unique chef-commis partnership format, pairing established chefs with apprentices in a meaningful mentorship structure. Behind the scenes, kitchen design by James Camacho earned universal praise from competitors, while premium ingredients like Verlasso Salmon from Patagonia gave chefs the finest materials to showcase their talents. Even culinary icon Thomas Keller made an appearance, donating knives to the competition winner.From a media perspective, our team balanced multiple responsibilities—conducting interviews, photographing dishes, capturing video footage, and building relationships with industry professionals. The human element proved most powerful, as chefs shared emotional stories about their culinary journeys. These authentic moments, captured through our documentation, added profound emotional depth to our coverage, reminding us that beyond the technical exIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

Gia Coppola is the director of “The Last Showgirl,” the poignant and beautifully crafted new film starring Pamela Anderson. Set in Las Vegas, the film explores the bittersweet end of a showgirl's career and has been nominated for multiple awards, with Pamela's moving portrayal of Shelly earning her Best Actress nods from both the Screen Actors Guild and the Golden Globes.Gia joins host Kerry Diamond to talk about the film, the influence of her late grandmother, Eleanor Coppola, working as a bar back at a Thomas Keller restaurant, being a cat lady, and her wine project, Gia Coppola Wines, which is part of the Francis Ford Coppola Winery. “I wanted to make a wine for my generation,” says Gia. Kerry and Gia discuss her collaboration with Coppola winemaker Ali Davignon, the creative process behind her wines, and the connection between her label and the iconic punk band, the Ramones.Thank you to Alex Mill for supporting Radio Cherry Bombe.For Jubilee 2025 tickets, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Gia: Instagram, Gia Coppola Wine, “The Last Showgirl”More on Kerry: Instagram

The BanterThe Guys decide to taste some non-alcoholic wines. Pleasure or punishment?The ConversationThe Restaurant Guys welcome old friend André Hueston Mack, sommelier, winemaker, graphic artist and more! You may know of some of his accomplishments, but he will probably reveal more ventures that will surprise you. The Inside TrackThe Guys have known André for years and tell of an amusing run in with him and how he helped the re-launch of the podcast. André describes coming across the podcast in the mid-aughts.“I was an early adopter of technology and I was looking at podcasts. And so I see these guys that call The Restaurant Guys. I'm like, who the f*** are these guys? Right? So I'm starting to listen through and one episode you guys are talking about Gravner.I'm like, okay, these m-fers are serious! And I started listening to the show,” André Mack on The Restaurant Guys Podcast 2024BioAndré Mack is a wine educator who has hosted seminars and led panel discussions at top industry gatherings across the United States, including Aspen Food & Wine Classic and Newport Mansions Wine and Food Festival.He was a sommelier at Thomas Keller's renowned French Laundry before helping open Chef Keller's three-Michelin-starred Per Se as head sommelier.André now produces wine in Oregon's Willamette Valley under his own label, Maison Noir, sold all over the world.A self-taught graphic designer, André designs all of the labels as well as a t-shirt line for Maison Noir. Most recently, he authored and illustrated Small Thyme Cooks, the world's first culinary coloring and activity book.InfoAndré  Mackhttps://www.andrehmack.com/André  Mack on YouTubehttps://www.youtube.com/@andremack7643Spring in a Bottle NAhttps://www.stageleftwineshop.com/noalcohol/Wolffer-Estate-Vineyard-Spring-In-A-Bottle-Non-Alcoholic-Sparkling-Rose-Wine-w6962013taSellbach Oster Funkelwurz NAhttps://www.stageleftwineshop.com/wines/Selbach-Funkelwurz-Alcohol-Free-w3090628afOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

This memoir with recipes is an unusual cookbook — it follows the year after the folding of Gourmet magazine, when Ruth Reichl was left reeling and found her way through that transition through cooking and food. We talk about the wide variety of recipes, mixture of prose and recipes, and whether we liked the things we made from this book. Recipes mentioned in this episode: Khao man gai Borscht salad Cider-braised pork shoulder Thomas Keller roast chicken Food cart curry chicken Roast leg of lamb with fresh mint sauce Chicken liver pate Beef, wine and onion stew Tart lemon tart Gingered applesauce cake with caramel Linzer torte Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our Amazon storefront Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 2/19/2025): Cooking in Real Life, by Lidey Heuck

We really enjoyed having our friend the chef Danny Lee into the studio. Danny is one of the most influential chefs and restaurant operators in Washington, DC, running some of our all-time favorite Korean restaurants in America, including Mandu and Anju, the award-winning restaurant he operates with chef Angel Barreto. In this episode, we talk about Danny's journey and what it's like to run a restaurant with his mom. We also discuss the rise of Korean American food and culture in the United States. It's such a great conversation with one of the brightest stars in all of food. I hope you enjoy it.Also on the show we have a terrific interview with Simon Kim. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon's rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What do the Eater layoffs mean for food media in Los Angeles? Did Bill Addison's review of Vespertine get us more or less excited to visit the two Michelin-star juggernaut? And what to make of Melissa Clark's underwhelming experiences at Thomas Keller's Per Se and The French Laundry? Father Sal's with us today to discuss all of the above, plus a controversy at Long Beach's Roscoe's Chicken and Waffles, a bold proclamation of the best fast food item in America, and quote-unquote intrepid food influencer whose rating every steakhouse chain from the comfort of his own Tesla.  In Part 2, we're joined by Reilly Cox and Luke Reyes for the second installment of our Opening Cafe Esca series. If you missed Part 1, this is our series where Luke and Reilly are bringing us along in their journey of opening an ambitious new Italian restaurant in a stunning Arts District development come March of 2025. For today's conversation, I met up with Reilly and Luke at their very much under-construction restaurant space, to hear about how they've been working with their designer on a design concept that presents a modern Italian dining experience able to convey warmth while also standing out amidst the sea of Italian restaurants in Los Angeles. Today's convo will focus on the concept of the design, and our next installment coming up in a few weeks will center around the nitty gritty of bringing that vision to life by way of materials, permitting, budget constraints, and more. Helpful Links: News about the Eater layoffs https://www.businessinsider.com/vox-media-lays-off-staff-at-lifestyle-brands-thrillist-eater-2024-12 Vox Media Union statement https://www.wgaeast.org/wgae-vox-media-union-statement-on-layoffs-at-thrillist-and-east/ Voc Media Union relief fund https://x.com/vox_union/status/1866132381758886148 Bill Addison reviews Vespertine https://www.latimes.com/food/story/2024-12-05/vespertine-culver-city-2024-review-jordan-kahn-bill-addison Melissa Clarke on Per Se and The French Laundry https://www.nytimes.com/2024/11/26/dining/french-laundry-per-se.html Controversy at Roscoe's https://la.eater.com/2024/12/4/24313359/roscoes-house-of-chicken-n-waffles-trump-doll-maga-los-angeles-southern-california The Ringer oral history on best fast food https://www.theringer.com/2024/12/03/food/chick-fil-a-waffle-fries-fast-food-rankings -- Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠ – Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Daniel shares some vintage port with certified sommelier Sarah Foote as they discuss wine, working for Thomas Keller at The French Laundry, and indoor volleyball.See omnystudio.com/listener for privacy information.

We had to break in on a Saturday with this very cool conversation with Melissa Clark. Melissa is a prolific cookbook author who wears several hats at the New York Times, where she's currently a food reporter, recipe columnist, and the interim restaurant critic, serving alongside Priya Krishna. We've really enjoyed Melissa's recent string of reviews, most of all her latest report from New York City and Napa, where she gave Thomas Keller's pioneering restaurants, Per Se and the French Laundry, a fresh set of eyes. The review is a wild ride, and the internet was all over it. How did Melissa find her meals, and what does the current state of the Keller empire say about the modern age of fine dining? We go over it all in this great talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MELISSA CLARK:Are the French Laundry and Per Se Still Worth a Splurge? [NYT]Iced Peppermint Cookies [NYT]This Is TASTE 454: Dining in Disguise with Priya Kirshna, Interim New York Times Restaurant Critic [Apple]This Is TASTE 216: Pete Wells [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we're joined by one of London's most exciting young chefs in Ben Murphy, who was crowned National Chef of the Year 2022 by the Craft Guild & who's worked under some of the most iconic chefs in the world including; Pierre Koffmann, Michel Guérard, Éric Fréchon & Thomas Keller. Ben has worked his way through some of the most famous restaurants in the world from London to Paris to New York and today reveals the reality of being an Englishman in a foreign kitchen. From language barriers, to bullying, to dodgy bosses, crazy hours and everything in between. He then went off to set up his own restaurant 'Woodford' at just 24 which won Evening Standards restaurant of the year and received a rare 5 star review from the legendary A.A Gill, but ultimately ended up closing, when it turned out his investors were dodgier than he could have ever imagined. He's recently been Chef Patron at the award winning  Launceston Place, but has now left to pursue an incredibly exciting new opportunity! --------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

  Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

  Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

“It felt like I just stepped into a rodeo, and they shut the gate behind me.” That's how Grant Achatz describes his first day of working in the kitchen of Charlie Trotter's, then considered one of the world's finest restaurants. The future 3-Michelin-star Alinea chef was just 21 in the summer of 1995 when he convinced Trotter to give him a shot at his namesake Chicago restaurant. But Achatz did not have a positive experience and left after a few months, moving on to a longer tutelage under Chef Thomas Keller at the French Laundry in Napa Valley. When Achatz returned to Chicago to run his own kitchen, he and Trotter had what Achatz calls an “aggressively competitive” relationship. Trotter closed his restaurant in 2012 and died from a stroke the following year at age 54. Now Achatz—who appears in Rebecca Halpern's documentary about Trotter, Love, Charlie (as do I)—is presenting a lavish Trotter's menu at his restaurant Next and reflecting on his relationship with the late chef, whom he thinks hasn't received proper credit for all the innovative ways he changed fine dining.

Adam goes on the road to visit with John Foppe from the St. Louis Council of St. Vincent de Paul. John shares about the good work Vincentians are doing in their parishes in the Archdiocese of St. Louis and how YOU can get involved! Fr. Thomas Keller stops by the studio to share about an opportunity to pray with the relics of St. Jude the Apostle. Father offers insight on how to pray when venerating the relics of a saint. For more information on Covenant Network, please visit OurCatholicRadio.org

Dave Hausman is the Owner of Big Dave's Bagels & Deli in North Conway, New Hampshire. Dave got his start in a deli at the age of 14 while growing up in NYC. He went off to college and worked in a warehouse and as security for concert vanues. He then got into wine, working with giants like Drew Nieporent and Thomas Keller. In 1989, he opened a restaurant in Monroe, NY, north of the city. He sold that restaurant in 2006 and moved to New Hampshire where he opened a burrito place that closed soon after. In 2010, he opened Big Dave's, which is open 7 days a week (and very busy) and has a catering division.  Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. National Council for Mental Health and Wellbeing -  Create healthier, more engaged employees with Mental Health First Aid at Work for Restaurants. This training teaches employees how to recognize and respond to signs and symptoms of mental health or substance use challenges. It's trusted by leading companies, offers flexible training options to adapt to the often- unpredictable restaurant and food services environments, and it's developed and delivered by experts. Visit MentalHealthFirstAid.org/Restaurants to learn more OR use this link: CLICK HERE Contact the guest: Website: https://www.bigdavesbagels.com Email: bigdavesbagels@yahoo.com Instagram: @big_daves_bagels Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Just a heads up, this episode will make you want to refresh your bra and underwear drawer! We're talking Thingies with Lauren Sherman and Chantal Fernandez, the authors of the smart, compelling, and fast-pased book Selling Sexy: Victoria's Secret and the Unraveling of an American Icon. As mentioned, bra and underwear Thingies incoming! Chantal absolutely swears by the Tom Bra from the brand Mary Jo, and Lauren likes bras from Only Hearts, Notori Bliss underwear, and Bombas UItra Stretch Calf Socks. Also, shoutout to Le Bon Shoppe's Her Socks.  Misc. Thingies include Chantal's go-to assassin's pasta and Lauren's rejection of (most) kids' music.  Want more of Lauren and Chantal? Lauren writes Puck's Line Sheet newsletter and hosts the companion podcast Fashion People, and you can find Chantal's writing in The Cut (see: “The Unbranding of Abercrombie”), for starters. Friends, you gotta read Selling Sexy: Victoria's Secret and the Unraveling of an American Icon. We are thinking and talking about it a lot, a lot. Finally, for those intrigued by Soupstack, check out Anne Helen Petersen's 3rd annual soup roundup (4th annual coming…sometime, we'd bet?!). Ella Risbridger of You Get In Love And Then is also testing crowdsourced soups, and Becca Freeman shared her favorites too. A few of our own favorites: Ottolenghi's curried lentil, tomato, and coconut, 101 Cookbook's red lentil with lemon, Smitten Kitchen's carrot with miso and sesame, Thomas Keller's butternut squash.  Actually good: Souper Cubes.  Do you have bra and underwear recs we have to know about? Please share them at podcast@athingortwohq.com, @athingortwohq, or our Geneva!   Count on Shopify for all your ecomm needs and get a $1-a-month trial with our link. Treat your teeth well with a Slate Electric Flosser and get 10% off when you use our link. Try L.A. Burdick's delightful and individually handcrafted chocolates (the ghosts, the coffin!). Give your first Moonpig card for FREE with the code ATHINGORTWO.   YAY.

With the Halloween season upon us, we're looking back to one of our favourite episodes recorded on a beautiful fall day in Chinatown with Mathew Tully Dugan. Before we sat down for our interview, artist Mathew Tully Dugan cooked the most delicious small plate for my editor Ben and myself; Thomas Keller's potato pavé with whipped roasted bone marrow, salt cured egg yolk, hackleback caviar and wasabi microgreens. A most delicious way to launch Season 4!  Matthew Tully Dugan (b. 1986) Rochester, NY born and NYC based multidisciplinary artist. Dugan's interests span celebrity, psychology, pop iconography, privacy, and fanaticism. Dugan often employs promotional, social, and found imagery in a practice motivated by digital media's physical and emotional divide. His paintings, sculptures, installations, texts, and curatorial projects collapse the popular and the subcultural, the collective and the personal, as a means of processing contemporary conditions and their impact on the psyche. Recent exhibitions include solo shows at Will Shott, NY (2023), 56 Henry, New York (2022), Loveclub, NY (2021), Fierman, New York, NY (2018) as well as a public works in collaboration with Half Gallery, NY (2023). Dugan also runs a curatorial program, Art Death with yearly exhibitions in Miami Beach. Tully's upcoming exhibition, "Inferno", will open at ⁠Lomex's⁠ new Walker Street project space this Halloween.  It will be up until November 5th. ⁠theartcareer.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Matthew Tully Dugan:⁠⁠ @TULLYdeluxe⁠⁠  Follow us: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@theartcareer⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Podcast host: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@emilymcelwreath_art⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Music: Chase Johnson Editing: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@benjamin.galloway⁠⁠

In this episode, Chef Tyler Florence, renowned chef, restaurateur, and TV personality, shares his passion for creating memorable experiences through his restaurants, which he considers the most important part of his work.Listeners will learn:Why restaurants are the most important part of Tyler's work, even more than his TV shows and bestselling cookbooks (01:57)How Tyler's restaurants allow people to truly experience and appreciate his culinary skills (02:08)Tyler's daily routine, balancing his time between managing his growing restaurant business and being present in his restaurants (02:29)The joy Tyler finds in working with his culinary team and developing new techniques and dishes (03:10)Tyler's belief that he will continue working in restaurants for the rest of his life, even as other aspects of his career may change (03:42)Mentions:American Grill, Tyler's 17th cookbook (00:58)The Food Network, where Tyler has been featured for 28 years (01:18)Miller & Lux, one of Tyler's restaurants (03:31)Chef Thomas Keller (04:02)Chef Daniel Boulud (04:13)If you liked this, you may also like: Theatrical Hospitality: How I Create Magic Through Atmosphere - Chef Tyler FlorenceChef Tyler Florence Tells All: Opportunities I See in 2024 [Full Interview on YouTube]A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Andrew Zimmern knew from a young age he wanted a career in food. After attending The Dalton School and Vassar College, he cooked in New York City restaurants for Anne Rosenzweig, Joachim Splichal and Thomas Keller, amongst others. Andrew helped open and run a dozen restaurants, and at the same time was also an addict spiraling out of control. After a year spent living on the streets, an intervention by close friends brought him to the Hazelden Foundation in Minnesota. Transforming his life around sobriety, Andrew took a job washing dishes at Minneapolis' Café Un Deux Trois. In 1992, he was named executive chef and during his six-year tenure, turned Un Deux Trois into an awarded, national caliber restaurant. An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with the MSNBC series What's Eating America. His latest series, Family Dinner, airs on Chip & Joanna Gaines' Magnolia Network and steams on Discovery+.   HELP SUPPORT OUR FIGHT AGAINST ADDICTION. DONATE HERE: https://www.patreon.com/theaddictionpodcast   PART OF THE GOOD NEWS PODCAST NETWORK. AUDIO VERSIONS OF ALL OUR EPISODES: https://theaddictionpodcast.com CONTACT US: The Addiction Podcast - Point of No Return theaddictionpodcast@yahoo.com Intro and Outro music by: Decisions by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100756 Artist: http://incompetech.com/

Have you ever felt lonely as a leader? Leadership can be a lonely place sometimes, but it doesn't have to be. Join us this week for an inspiring and thought-provoking episode with creative coach Jen Jones Donatelli in an episode that redefines leadership and building community. This conversation covers the ethics and challenges of forming deep connections while maintaining professional boundaries, and the human need for belonging and community. Together we discuss the difference between being the 'sage on the stage' to being the 'guide on the side', making the case for genuine relational leadership. They also touch on overcoming fears, finding purpose in new environments, and how leaders can support their mental health. If you're intrigued by the balance of leading with empathy, maintaining authenticity, and finding your tribe, this episode is packed with invaluable insights. Tune in to discover how to overcome leadership loneliness and how to create safe and supportive spaces for growth and transformationJen's Bio: Jen Jones Donatelli is a certified Co-Active coach (PCC-level), creative facilitator and founder of Creative Groove—a small business offering courses, coaching, and community around the art of creative living. Jen has also taught for schools and organizations including Loyola Marymount University, Ohio University, MediaBistro, StoryStudio Chicago, Literary Cleveland, and Chautauqua Institution. Prior to her work with Creative Groove, Jen worked in various forms of media and entertainment for nearly 20 years. Her resume spans feature films, award shows, talk shows, sitcoms, red carpet reporting, and print/online journalism for outlets including Glamour, REDBOOK, Business Insider, Playboy, Los Angeles Confidential and many more. Jen's work has taken her into the kitchens of Wolfgang Puck and Thomas Keller, hidden gems throughout California and Mexico, and even into Ozzy Osbourne's bedroom. (True story!) She is a proud graduate of the E.W. Scripps School of Journalism at Ohio University.

Join host Andre Natera on this episode of the Chef's PSA Podcast as he sits down with Michelin-starred Chef Robert Sulatycky. Chef Robert, a seasoned competitor, coach, and managing director for the prestigious Bocuse d'Or, shares his journey and insights into what it takes to compete at the highest culinary levels. From a playful omelet throwdown with Yannick Alleno to the founding of Ment'or BKB by culinary legends Jerome Bocuse, Thomas Keller, and Daniel Boulud this episode is packed with advice and stories that any chef, regardless of their career stage, can learn from. Learn about Chef Robert's experiences, the intense preparation for competitions, his role in mentoring young chefs, and his personal journey towards wellness. Don't miss the in-depth discussion on the culinary world's F1, the Bocuse d'Or, and the invaluable lessons that translate from competition to everyday kitchen operations.

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

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

Francis, and, later Mark, have been friends of mine for a long time; we must have bumped into one another in Manhattan or at a Tales of the Cocktail event in New Orleans, but it was our mutual friend Dale de Groff who persuaded me to make the trek out to NJ to see their restaurants, which are incredibly successful and a mainstay of their community. Their two places were also some of the first fine-dining restaurants in America to take craft cocktails seriously; they hosted literally the first cocktail-pairing dinner anywhere on the planet outside Manhattan at Stage Left, which was maybe only the second cocktail-pairing dinner ever, with Dale, back in the late 1990s. Mark & Francis have also just rebooted their podcast, The Restaurant Guys, which originally ran 2005 - 2013 and was just about the first restaurant podcast there was, welcoming guests like Anthony Bourdain (yep!),  Thomas Keller, Dale, Danny Meyer, Dan Barber and Jacques Pepin, among many others. They're now putting out one new episode per week and one archived episode per week, and there's a Regulars option where you slide them a few bucks a month and get extra episodes and invites to IRL events. (also, shop the TRG merch, it's hilarious!)We sat down to chat about what's really important in the restaurant business (clue: it's not the actual business itself), what places have impressed Mark and Francis lately, and what advice they'd give a young ambitious bartender from their lofty vantage point. Enjoy!The Restaurant Guys podcast website: https://www.restaurantguyspodcast.com/podcasthome, with links to all episodes, both new and archived. Also on Spotify & Apple podcasts, obvs. The Restaurant Guys on IG: https://www.instagram.com/restaurantguyspodcast/Become a Restaurant Guys Regular: https://www.buzzsprout.com/2390435/subscribeStage Left Steak on IG: https://www.instagram.com/stagelefteats/Catherine Lombardi on IG: https://www.instagram.com/catherinelombardirestaurant/  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduff...

We're excited to introduce you to Esther McIlvain, Vice President of Marketing & Communications at Hawkers Asian Street Food, a favorite local restaurant (that has now expanded to 7 states!). In this episode, Esther and Cassie chat through the essentials for restaurant marketing on a local and national level (including Esther's tried and true "hourglass strategy"), and how infusing hospitality into your brand can make a huge impact with your ideal consumer. About Esther + Hawkers Asian Street Food: Esther McIlvain is the Vice President of Marketing & Communications at Hawkers Asian Street Food, a restaurant concept serving authentic Asian street food in an experience-driven environment, with a focus on small, shared plates. Headquartered in Orlando, Fla., Esther oversees all aspects of marketing, brand, social media, and public relations for 15 restaurant locations spanning seven states. After graduating from the University of Florida with a B.S. in Public Relations, Esther continued her career in publicity working with top brands and personalities like Andrew Zimmern, Guy Fieri, Thomas Keller, Cholula, Del Frisco's, and more. Her passion for storytelling led her to represent clients spanning several industries including restaurants, CPG, destinations, and personalities, before beginning her journey at Hawkers in 2018. Hawkers Asian Street Food has been named an eight-time Inc. 5000 winner, one of Central Florida's fastest-growing businesses, and is among Central Florida's top 100 privately held companies. Hawkers also received its first Michelin Guide Recommendation in 2022 and has maintained the esteemed honor ever since. In addition to leading brand at Hawkers, Esther is also an active board member for the Central Florida Zoo & Botanical Gardens. Connect with Esther on LinkedIn Follow along with Hawkers Asian Street Food: Instagram | Facebook ____ Say hi! DM us on Instagram and let us know which bonus episodes you're excited for - we can't wait to hear from you! Please also consider rating the show and leaving a review, as that helps us tremendously as we move forward in this Marketing Happy Hour journey and create more content for all of you. ⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our FREE MHH Insiders online community to connect with Millennial and Gen Z marketing professionals around the world!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get the latest from MHH, straight to your inbox: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our email list!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow MHH on Social: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/marketinghappyhour/support

Hosts Amanda Freitag and Daniel Holzman are on the West Coast and welcome restaurateur and chef Timothy Hollingsworth to On the Line. Hollingsworth began his career working under legendary chef Thomas Keller at The French Laundry and these days, he's the brains behind Otium restaurant and Chain, chef-driven takes on chain restaurant classics, both in Los Angeles. We caught up with the father and farmer and talked about his younger chef days and his current life, parenthood, and so much more!

Outgoing New York Times restaurant critic Pete Wells gets personal with his longtime friend about his path from high school cheerleader to college dropout to the pages of Sassy magazine — all the way to the most prestigious critic's seat in the country. Plus, he's got a little challenge for Thomas Keller. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Thomas Keller is the Director of Platforms and Core Technology at u-blox. He learned early in his career that technology development does not always progress in a perfectly straight line. During his PhD studies, he worked on Orthogonal Frequency-Division Multiplexing (OFDM) as a candidate technology for 3G cellular network deployment. OFDM lost that initial tech battle to Code-Division Multiple Access (CDMA) but later returned in LTE cellular systems. In this fascinating conversation, Keller discusses the challenges facing the industry today as low-power, low-bandwidth, low-cost IoT devices attempt to connect to a 5G network focused on high-power, high-bandwidth, low-latency applications. Interestingly, much of our current 5G networks are still relying upon an LTE backend. What happens when LTE goes away? In this Moore's Lobby podcast with our host, Daniel Bogdanoff, Keller offers his thoughts on what should come next and guidance for developers who need to navigate the phase-out of LTE worldwide. This interesting topic deserves thoughtful consideration and impacts system designers and companies across a wide range of industries.

Have you ever wanted to serve a show-stopping dessert that relies on just 3 pantry staples you already have in your kitchen?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this 3 ingredient classic French pastry that's endlessly adaptable! Plus, cook up a braised turkey breast for a meal prep dream. It's a make-ahead, one-pot recipe, that will leave you with leftovers, too!Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Kari's favorite profiterole recipe by Shelly Wiseman for Gourmet in 2008, via EpicuriousA similar profiterole recipe by Chef Thomas Keller that includes chocolate sauce, from Epicurious If you've never roasted a turkey before here's a great place to start from Tastes Better from Scratch!A simple braised turkey breast recipe, similar to what Sonya made from Kosher.com***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In today's episode, we speak with our guest Brian Arruda, founder & CEO of Executive Chefs at Home, a premier placement agency for hospitality professionals in private residences across the globe. Brian shares the journey of building a thriving business during the pandemic out of necessity and how his experience working for acclaimed chefs, such as Charlie Palmer, José Andrés, Mario Batali, Thomas Keller, and Daniel Boulud, propelled him towards entrepreneurial success.  Today these relationships have played a significant role in the growth of Executive Chefs at Home and its network within the culinary world.Listen as Brian talks about the power of networking, launching a business from scratch, and the future of private chefs and catering. 

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today on the show we have Simon Kim in the studio. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon's rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him. MORE WITH SIMON KIM:Famed NYC Office Tower Lures Michelin-starred Chef [NY Post]Simon Kim Wants Coqodaq to Be the Champion of Fried Chicken [Observer]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Vanessa Torrivilla never envisioned a future in the food world. A UI/UX design pro, she started dating a serious foodie named Joe Ariel who missed some of his favorite local eats from his college days, and soon the idea for Goldbelly started to materialize: “I went from wanting to help my boyfriend with some free design to caring about this from a very deep place,” she says. “This” is now a powerhouse food marketplace with almost 1,000 brands represented on its platform, and Vanessa is co-founder + chief product and creative officer. She joins host Kerry Diamond to talk about the company's start-up days, how they've raised more than $133 million in funding from folks including Danny Meyer, and why culinary superstars like Ina Garten, Daniel Boulud, Thomas Keller, and Mashama Bailey have joined the Goldbelly family.Vanessa also shares her professional pivots, why she studied engineering in college, how her creative awakening came about, and why her mother's advice about joy still resonates with her today.Thank you to OpenTable for supporting today's episode. March 1st is the deadline to subscribe and get all four 2024 issues! Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Vanessa: Instagram, GoldbellyMore on Kerry: Instagram

Five chefs from Las Vegas have received nominations for James Beard awards, and we've talked to four of them! Plus: comments from Thomas Keller on the 20th anniversary of Bouchon, and Joe Bastianich on the opening of All'Antico Vinaio, one of the most famous sandwich shops in Italy. Also: a new Executive Chef at Bazaar Meats and two big-deal grocery chains are coming to the valley. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Thomas Keller is one of the best—and best known—chefs in America, but it took him 40 years to get there. He took a long, winding path through the culinary arts; from whisking his first hollandaise sauce at the Palm Beach Yacht Club, to learning the painstaking art of pastry at one of the finest restaurants in France. He also worked in some of America's most demanding kitchens, and failed at two of his own restaurants before purchasing The French Laundry in Napa Valley—a place he would transform into an international destination. Thomas has grown his business to include 10 restaurants and bakeries, and is one of the few chefs to hold three Michelin stars in two restaurants. He has also mentored countless younger chefs, passing along a lesson that was once taught to him: cooking is nurturing. This episode was produced by Alex Cheng, with music by Ramtin ArabloueiEdited by Neva Grant, with research help from Alex Cheng.You can follow HIBT on Twitter & Instagram, and email us at hibt@id.wondery.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.