Podcasts about Top Chef

Dan Jacobs is a chef and restaurant owner in Milwaukee, where he co-owns Dan Dan and EsterEv, and a familiar face on shows like Top Chef and Beat Bobby Flay. He's spent decades in professional kitchens, from short-order cook to hotel sous chef to independent restaurant owner, and is an outspoken advocate for independent restaurants and for awareness of Kennedy's disease, the neuromuscular condition he lives with. Susan and Dan talk about concepts, costs, and Kennedy's disease. What You'll Learn - What hotel kitchens taught him about trading freedom for structure - Why he pushes every 25-year-old on staff to start a 401(k) now - What Kennedy's disease does to the body, and how it's reshaped his kitchen life - Why Dan Dan and EsterEv worked when so many concepts flop - How restaurant margins slid from 20-30% in the '90s to barely double digits today - How rent, labor, and food costs outpaced the price of a burger - How a busted HVAC system and a pandemic doomed one restaurant and saved another - What to grill your landlord about before signing a lease - How Dan spots a cook with real potential in about five seconds Key takeaway: Independent restaurants survive on gut instinct, thin margins, and giving people what they really want, and Dan Jacobs keeps building his that way even as Kennedy's disease changes how he works. Thank you to Lodgify for sponsoring Top Floor! Access 20% off with code TOPFLOOR20 here. [https://www.lodgify.com/] Dan Jacobs  https://www.chefdanjacobs.com/ Join the Top Floor Mail Club https://www.topfloorpodcast.com/mail-club

Today's guest is Rhoda Magbitang, winner of “Top Chef” Season 23 and executive chef of CanoeHouse at the Mauna Lani Auberge Collection resort on Hawaii's Big Island. Rhoda joins host Kerry Diamond to talk about her “Top Chef” journey, from getting cast to her Last Chance Kitchen redemption to winning it all with a deeply personal Filipino finale menu. They discuss Rhoda's remarkable path from the Philippines to California at age 17, her time cooking in some of L.A.'s top kitchens, and how she found her way to Hawaii. Plus, Rhoda talks about the special dinners she's cooking in New York City and what's happening at CanoeHouse. Follow Rhoda on Instagram Follow Kerry on Instagram Olivia Tiedemann at Cherry Bombe House Sign up for our free Radio Cherry Bombe newsletter at cherrybombe.substack.com Tickets to the Hawai'i Food & Wine Festival Feast Summit

Savor Sonoma at Graton Resort & Casino: Carey Sweet on AYA, Live Fire & Vine & Sonoma County Wine Wine Road: Wine, When & Where Podcast Host: Katie Ambrosi Guest: Carey Sweet — longtime Sonoma County wine and food writer and Public Relations Manager at Graton Resort & Casino Episode Summary What's new at Graton Resort & Casino, and what can wine and food lovers expect from Savor Sonoma Live Fire & Vine? In this episode of the Wine Road: Wine, When & Where Podcast, Katie Ambrosi sits down with longtime Sonoma County wine and food writer Carey Sweet at Graton Resort & Casino in Rohnert Park, California. Carey shares her journey from covering the Sonoma County culinary scene as a journalist to joining the team at Graton, along with an inside look at the resort's major expansion, its growing culinary program, the new AYA restaurant, and the upcoming Savor Sonoma food and wine celebration on August 21–22, 2026. We also dive into the Live Fire & Vine Festival, featuring nationally known chefs cooking over live fire alongside a Sonoma County wine village, plus Graton's on-site farming program, sustainability efforts, upcoming restaurants and entertainment, and what makes Graton an increasingly important part of the Sonoma County food and wine scene. In This Episode Katie and Carey talk about: Carey Sweet's career covering Sonoma County wine, food, restaurants and hospitality and her transition from journalism to public relations at Graton Resort & Casino The major expansion underway at Graton, including a new smoke-free casino space AYA, Graton's new flagship restaurant led by Chef Roy Ellamar Chef Ellamar's California coastal cuisine with Asian, Hawaiian and Filipino influences Savor Sonoma, taking place August 21–22, 2026 The sold-out Friday Headliners Dinner and Saturday's Live Fire & Vine Festival Celebrity chefs including Aarón Sánchez, Marcus Samuelsson, Bryan and Michael Voltaggio, Nyesha Arrington, Charlie Palmer, Dustin Valette and Roy Ellamar The Aarón Sánchez Impact Fund, under the Emeril Lagasse Foundation, and its support of Latino youth pursuing culinary careers Graton's five-acre G5 farm and plans for the new 40-acre G40 farm Sonoma County sustainability, farm-to-table dining, living wages and community investment Graton's Sonoma County-focused wine program and Wine Director James Hernandez New and upcoming Graton restaurants including Revere (which is the rebranded 630 Park Steakhouse), Neon Kitty and Soco DoCo The Playbook's Detroit-style pizza and quesabirria tacos Graton entertainment, including John Legend, Third Eye Blind and plans for a new 3,600-seat theater Carey's favorite West Sonoma County food destinations What makes a great Sonoma County restaurant wine list Savor Sonoma 2026: Event Details Savor Sonoma takes place at Graton Resort & Casino in Rohnert Park, Sonoma County, on Friday, August 21 and Saturday, August 22, 2026. Friday, August 21: Headliners Dinner The Friday night Headliners Dinner is sold out and features a five-course collaborative dinner from acclaimed chefs including Aarón Sánchez, Charlie Palmer, Bryan and Michael Voltaggio and Roy Ellamar. Saturday, August 22: Live Fire & Vine Festival Time: Noon–5:00 PM Location: Poolside at Graton Resort & Casino General Admission: $165 VIP: $245, including the AYA after-party from 7:00–9:00 PM SOLD OUT Dress: Sonoma County elegant / resort wear Live Fire & Vine brings together acclaimed chefs cooking over open fire, Sonoma County and California wineries, live music and a poolside wine-country setting. Featured chefs: Aarón Sánchez, Chef, restaurateur and television personality known for MasterChef and Chopped Nyesha Arrington – James Beard Award finalist, alumna of "Top Chef," "Next Level Chef" and chef/owner of Native by Nyesha Cal-global restaurant in Los Angeles Marcus Samuelsson, Award-winning chef, restaurateur and Top Chef Masters winner Charlie Palmer, Sonoma culinary pioneer and founder of the Charlie Palmer Collective Bryan & Michael Voltaggio, Top Chef alumni and acclaimed restaurateurs Dustin Valette, Michelin-recognized Sonoma chef-vintner and founder of Valette Hospitality Roy Ellamar, Executive Chef of AYA at Graton Resort & Casino Wine Road Wineries at Savor Sonoma Live Fire & Vine We're especially excited to see several Wine Road member wineries pouring at Savor Sonoma. If you're attending Live Fire & Vine, be sure to look for these Wine Road wineries: A. Rafanelli Winery Bricoleur Vineyards Iron Horse Vineyards J Vineyards & Winery Ridge Vineyards Silver Oak Cellars These wineries are part of the Wine Road community representing the wines and wine experiences of Northern Sonoma County and Sonoma County wine country. Live Fire & Vine Chef Menu Aarón Sánchez Grilled Chicken Halves Congri, heirloom tomato and peach salad, Crystal Mojo sauce Marcus Samuelsson Whole Smoked Lamb Roasted pineapple, olive tapenade, roti and Scotch bonnet peppers Bryan & Michael Voltaggio Miso-Mushroom Cedar-Planked Cod Mushroom fideos, maitake mushroom, fennel pollen and Espelette aioli Dustin Valette Whole Pig Porchetta Smoked guanciale and white corn salad, Périgord truffle espuma Roy Ellamar Octopus Tinono & Pork Belly Lechon Sweet onions and Sungold tomatoes Nyesha Arrington Santa Maria-Grilled Tomahawk Ribeyes Kickback potato salad, charred spring onion and beef-fat vinaigrette Graton Resort & Casino Culinary Team G40 Vegetable Paella Pan-Roasted Camembert Local fruit and honey with Della Fattoria bread Cold Fruit Stand House-made chamoy, chili and lime salt Semolina Olive Oil Cake Whipped mascarpone and grilled summer stone fruit Wineries Pouring at Savor Sonoma Live Fire & Vine The Live Fire & Vine wine village features a broad selection of Sonoma County, Napa Valley and California wineries, including: A. Rafanelli Winery Aperture Cellars Bricoleur Vineyards Browne Family Wines Chappellet Hourglass J Vineyards & Winery Ledson Winery & Vineyards Martinelli Winery & Vineyards Ram's Gate Winery Ridge Vineyards Silver Oak Cellars Staglin Family Vineyard The Mascot Truchard Vineyards Turley Wine Cellars Valette Wines Vérité / Anakota Williams Selyem More About AYA at Graton Resort & Casino AYA is Graton Resort & Casino's new flagship restaurant, led by Chef Roy Ellamar, whose background includes working with legendary chef Joël Robuchon. The restaurant highlights California coastal cuisine with Asian, Hawaiian and Filipino influences while drawing ingredients from Graton's own farming program. Carey also talks about Graton's five-acre G5 farm and the planned G40, a 40-acre agricultural project designed to expand the resort's connection between farming, sustainability and its restaurants. New Restaurants & Entertainment at Graton Graton continues to expand its food, beverage and entertainment offerings. Carey gives us a preview of several projects, including: Revere: a reimagined version of the 630 Park Steakhouse with tableside presentations and a dramatic meat program. Neon Kitty: a playful, upscale concept inspired by Japanese convenience-store culture, expected to open in September. Soco DoCo: a brioche-based doughnut concept. The Playbook: serving casual favorites including Detroit-style pizza and quesabirria tacos. Graton is also expanding its entertainment offerings, with concerts including recent performances by John Legend and Third Eye Blind and plans for a new 3,600-seat theater as part of its hotel expansion. Carey Sweet's Sonoma County Food & Wine Picks In our rapid-fire round, Carey shares some of her favorite Sonoma County and West County destinations and discusses places including: Casino Bar & Grill in Bodega Valley Ford Creamery and Estero Gold cheese Rocker Oysterfeller's in Valley Ford Hazel in Occidental Cyrus in Geyserville SingleThread in Healdsburg Dry Creek Kitchen in Healdsburg She also shares her philosophy on Sonoma County restaurant wine programs: start with the wines and build the menu around what you want to drink. Also Mentioned in This Episode Graton Resort & Casino AYA The Playbook Tony's Revere/630 Park Steakhouse Neon Kitty Soco DoCo Douglas Keane and Cyrus SingleThread Dry Creek Kitchen Casino Bar & Grill Valley Ford Creamery Rocker Oysterfeller's Hazel About the Wine Road Podcast Wine Road: Wine, When & Where explores the wineries, winemakers, chefs, restaurants, events and personalities that make Northern Sonoma County wine country such a special place to visit. Follow the Wine Road for more stories and events from Alexander Valley, Dry Creek Valley and Russian River Valley, and subscribe to the podcast so you don't miss our next episode.  

Angela "The Kitchenista" Davis helps Laci cook up a juicy episode on Darius “Crooks” Williams, a chef blogger accused of shady business practices, assault, and plagiarizing recipes. Plus, a man is out $30 million after building a section of “Trump’s” border wall and ending up with no buyers. Content Warning: Physical and sexual assault is mentioned in this episode. Please take care of yourself while listening. (Originally Released 08/09/2021) Follow on Instagram: Scam Goddess Pod: @scamgoddesspod Laci Mosley: @divalaci Angela Davis: @thekitchenistaSee omnystudio.com/listener for privacy information.

This week, we bring delicious island flavors and home hacks to your kitchen. First, Puerto Rican home cook Omi Hopper joins us to talk about her love letter to Puerto Rico and the journey that started it all. She teaches us her secrets, aka the key seasonings to delicious traditional Puerto Rican dishes like her Mofongo, mashed plantains with garlic and pork cracklings. Omi's latest book is Cooking con Omi: A Love Letter to Puerto Rican Home Cooking. Then, we take a trip to another island with Top Chef finalist Sheldon Simeon to explore the global flavors of Hawaii. Sheldon shares his favorite home cooking hacks and the family recipes he learned from his dad. He leans on everyday pantry items to create family-style meals that are easy to whip up and delicious, like his over-the-top Loaded Mandoo recipe. Sheldon is the author of Cook Real Hawai'i, and his latest book is Ohana Style: Food from Hawai'i, for Your Family.Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Broadcast dates for this episode:August 14, 2026 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

durée : 00:55:20 - On va déguster - par : François-Régis Gaudry - Elle a deux étoiles Michelin aux fourneaux de son restaurant parisien la Scène, elle est également jurée dans l'émission Top Chef sur M6 et elle a signé de nombreux livres de recettes. - équipe : Lauranne Thomas, Fabrice Rivaud Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

“Top Chef” host Kristen Kish discusses her caffeine consumption, her early cooking skills and how her fellow judges and the people around her “helped me get to a place where I felt like my best self.” Also, the Roundtable looks at the outstanding variety series race, which this year could potentially have multiple winners. Will all five nominees take home an Emmy, or just one? And here’s where things stand right now in the limited/anthology race (“Beef” vs. “DTF: St. Louis”) and comedy (“Widow’s Bay” vs. “Hacks”). See omnystudio.com/listener for privacy information.

For Martin Nyrop handler ledelse ikke om abstrakte formål, men om at skabe et sted, hvor mennesker kan lave godt arbejde. Den overbevisning har han med sig fra sin marxistiske arkitekt-far, sin jordemoder-mor og en helt almindelig folkeskole i Nordjylland. Vært: Anders Hvass Producer: Kathrine Wismann Musik: Christian Schødts-Sørensen Programmet er produceret af R*******k Productions for Lederstof.dk, som udgives af Lederne. Læs mere på www.lederstof.dk

Cet été, nous vous proposons de (re)découvrir quelques épisodes marquants de ces derniers mois. Nous vous donnons rendez-vous à la rentrée pour des épisodes inédits !Nous sommes aujourd'hui avec Stéphanie Le Quellec, l'une des rares femmes doublement étoilées en France. Révélée dans Top Chef en 2011, elle est aujourd'hui membre du jury de l'émission culinaire devenue incontournable. La tête dans les étoiles, elle garde les pieds sur terre, et dirige aujourd'hui avec exigence et simplicité plus de 5 établissements, dont La Scène, Vive ou encore Mam. Pour co-animer cet épisode de Business of Bouffe, Philibert est accompagné de Samir Ouriaghli.À travers cet épisode, nous cherchons à comprendre comment Stéphanie Le Quellec a progressivement conquis sa liberté : celle de créer, d'entreprendre et d'affirmer sa propre vision de la gastronomie.Pour cela, Stéphanie revient sur ses débuts. Elle nous raconte comment la cuisine s'impose très tôt comme une évidence dans sa vie. Elle y trouve un espace où elle se sent à sa place, où elle prend confiance et où elle peut enfin s'exprimer. Elle choisit rapidement d'en faire son métier et rejoint de grandes maisons, auprès de chefs qu'elle admire et qui joueront un rôle clé de mentors.Ainsi, on évoque ses années au sommet de la gastronomie, dans les palaces parisiens, au George V puis au Prince de Galles, où sa brigade décroche deux étoiles. Malgré la reconnaissance, elle ressent le besoin de reprendre la main. Ouvrir sa propre maison devient une étape nécessaire. L'ouverture de la Scène incarne ce tournant : elle y affirme sa personnalité, profondément attachée au rôle d'aubergiste, très vite consacrée par deux nouvelles étoiles au Guide Michelin.Stéphanie nous ouvre les portes de sa vie entrepreneuriale. La naissance de Mam, en plein Covid-19, signe son retour à une cuisine accessible et réconfortante. Elle élargit encore sa palette d'expressions chez Vive, une table marine qui traduit sa vision de la gastronomie. La cheffe aborde également son attachement à la nouvelle génération, nourrie par ses équipes et par sa participation à Top Chef en tant que jury, qui l'oblige à rester connectée à son époque. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Aujourd'hui Milkshaker a le plaisir de recevoir Carla Ferrari, que vous connaissez peut-être déjà car Carla était l'une des concurrentes qui aura laissé sa trace dans le TOP CHEF 2023.Alors quand, durant l'épisode ou elle est malheureusement éliminée du concours, Carla nous fait un dessert intitulé « Milktamère », évidemment le lien avec la Mif Tajinebanane est très vite fait, et moi ça me donne envie de l'interroger alors que je comprends qu'elle allaite depuis le début du concours son fils et s'arranger pour mener de front sa vie de maman allaitante et sa carrière professionnelle.Alors Carla va vous raconter toute son histoire d'allaitement qui est terminée le jour où nous enregistrons cet épisode, comment cela a démarré, comment elle s'est retrouvée à participer à Top chef en plein post partum, sans renoncer à son projet d'allaitement qui lui tient à cœur.Au programme démarrages d'allaitement pas si faciles, remarques non sollicitées, Top chef et tournage intensif durant des semaines, tirages de lait insolites au Crillon et sevrage tout en douceur. Bref une belle histoire qui aidera j'en suis sûre à normaliser l'allaitement et à se dire qu'allaiter et reprendre le travail : c'est carrément possible.Belle écoute.Charlotte Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Here in Louisiana, intergenerational cooking is a way of life. Who doesn't treasure their great grandmother's gumbo recipe or still use their mom's roasting pan? This week, we talk with two women of East Asian heritage whose families and cultures share that motherly love expressed through food. Local-girl-made-good, Chef Nini Nguyen, grew up among the large Vietnamese population in New Orleans and shot to national prominence on "Top Chef." Nini joins us to talk about her rise to fame, her family, and her publication, "Đặc Biệt: An Extra Special Vietnamese Cookbook," which was named cookbook of the year by NPR. Then, we hear from Sarah Ahn, the social media manager for America's Test Kitchen and creator of Ahnest Kitchen, the website on which she recounts stories of her life and those of her Korean immigrant parents. Sarah's also the author of, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes." She tells us about her bestselling cookbook, which is also part family memoir and part cultural history. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Here in Louisiana, intergenerational cooking is a way of life. Who doesn't treasure their great grandmother's gumbo recipe or still use their mom's roasting pan? This week, we talk with two women of East Asian heritage whose families and cultures share that motherly love expressed through food. Local-girl-made-good, Chef Nini Nguyen, grew up among the large Vietnamese population in New Orleans and shot to national prominence on "Top Chef." Nini joins us to talk about her rise to fame, her family, and her publication, "Đặc Biệt: An Extra Special Vietnamese Cookbook," which was named cookbook of the year by NPR. Then, we hear from Sarah Ahn, the social media manager for America's Test Kitchen and creator of Ahnest Kitchen, the website on which she recounts stories of her life and those of her Korean immigrant parents. Sarah's also the author of, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes." She tells us about her bestselling cookbook, which is also part family memoir and part cultural history. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Wilfried revient sur le succès de Lava, une cuisine bistronomique pensée autour du feu et des volcans. Puis retour aux origines, en Lorraine, dans le petit village de Vaux : une enfance tranquille auprès de parents militaires, un collège compliqué et un stage de troisième décisif qui l'oriente vers le BEP hôtelier.Il raconte ensuite les grandes maisons qui l'ont formé, des Crayères à Reims au Louis XV à Monaco, jusqu'à un trois étoiles en Allemagne où il craque, avant de participer à l'obtention d'une première étoile dans un restaurant au Luxembourg. Puis le grand saut vers l'Australie, la rencontre avec sa future femme, la découverte de la cuisine asiatique et le retour à Paris chez Thierry Marx.Il détaille enfin son passage au Chili, dans l'un des meilleurs restaurants du monde à l'époque, son arrivée quasi fortuite à Top Chef, puis les débuts très fragiles de Lava, ouvert en mars 2024. Il revient enfin sur le déclic de Taste of Paris 2025, qui a soudé son équipe, et son ambition pour la suite.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

Carla Hall is known for her quirky, energetic personality on TV. But in some ways she's very different today from the woman who first appeared as a contestant on Top Chef almost two decades ago. "I didn't want to show up as my Blackness if it wasn't going to be accepted," the former co-host of The Chew says of her first foray into food media. When Carla started her career, she turned her back on the food she grew up with. Her journey back included false starts, U-turns, and a mail truck full of sandwiches.  Carla's one-woman show, Please Underestimate Me, is closing this weekend, but there are still a few tickets left! Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why. This episode originally aired on November 26, 2018, and was produced by Dan Pashman, Anne Saini, Aviva DeKornfeld, Gianna Palmer, and Dan Dzula. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette troisième et dernière partie, Wilfried revient sur le Chili et son passage chez Borago, alors classé parmi les meilleurs restaurants du monde : le rapport théâtral au service, la découverte des produits endémiques du Chili et cette cuisine qui raconte le territoire. Puis le voyage en sac à dos avec sa compagne et cette conviction d'avoir eu la chance de naître en France.Vient ensuite Top Chef, vécu presque par hasard après avoir démarré comme simple remplaçant, la découverte des plateaux de tournage et des rencontres qui comptent encore aujourd'hui. À la sortie du concours, deux à trois années de doute et de petits boulots de chef privé, avant l'ouverture de son restaurant Lava en mars 2024, marquée par une association ratée et un début très fragile financièrement. Wilfried raconte comment Taste of Paris 2025 a été le déclic qui a soudé son équipe et relancé le restaurant, jusqu'aux récentes récompenses. Il termine sur son ambition pour la suite : consolider Lava avant, peut-être, d'aller plus loin.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

Is Maddie's Secret actually a movie about food influencers... or is food just the backdrop?On this special edition of Couch Potatoes, Luca is joined by Bits Nicholas and Nancy DaSilva of Compliments to the Chef to unpack one of the year's most talked-about food films. Together they break down John Early's directorial debut, debate whether its satire of millennial food creators lands, explore its surprising turn into a story about eating disorders and recovery, and ask why critics have been almost universally glowing despite the film's many unresolved questions.Along the way, they dive into Top Chef, Tom Colicchio, influencer culture, restaurant criticism, BuzzFeed nostalgia, Gen Z food videos, and whether Maddie's Secret ultimately has anything meaningful to say about the modern food internet. If you're obsessed with food media, food television, restaurant culture, or the intersection of social media and cooking, this is the conversation you've been waiting for.

As the Executive Chef at Marcus Samuelsson's Washington DC restaurant and a contestant on the most recent Top Chef season, Anthony Jones is one of America's rising culinary stars. His success comes from his humility and the unique way in which he's able to connect his food with culture and memories. We discuss his restaurant goals now compared to when he started cooking and get into all kinds of fun Top Chef discussion. References Restaurant Hoppen – Hosted by Dan Hoppen Marcus Samuelsson's Restaurant – ⁠Marcus Samuelsson⁠ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! #RestaurantHoppen #TopChef #OmahaFood #CulinaryJourney #AnthonyJones Learn more about your ad choices. Visit megaphone.fm/adchoices

Make Cazarre enchaîné great again de 16h30 à 17h30 en direct du Flora Caffé avec Julien Cazarre & Jean-Christophe Drouet.

Television host and cookbook author Padma Lakshmi joins Sam to talk about her new show, America's Culinary Cup and how she's a triple threat on it serving as creator, executive producer, and host. She reveals if she brought anyone from Top Chef with her, why it is important to set the contestants up for success, and why we crave shows where we can witness expertise. Padma talks about ten years of working with the ACLU, why her book is the antidote to Stephen Miller, and what it will take for food consumers to understand the effects of immigration raids on the food ecosystem. They commiserate on the problems of food waste and “day old” food laws, the newly inverted food pyramid, and engaging in estrogen wars with your teenage daughters. Plus they delve into why Padma really doesn't think of herself as a chef, her comedy career and why there's nothing better than a live audience. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors. See ⁠omnystudio.com/listener⁠ for privacy information. Learn more about your ad choices. Visit megaphone.fm/adchoices

On reçoit cette semaine dans le podcast Diego Alary, chef du restaurant ibérique Salto Bar à Paris, dans le quartier de Ménilmontant.Diego revient sur le premier mois après l'ouverture, entre nouvelle vie et plaisir retrouvé du collectif. Puis retour aux origines, à Ivry-sur-Seine : un rêve de football stoppé net à 15 ans par une blessure, l'école qui s'arrête et la cuisine qui s'impose de fil en aiguille, du CAP à Ferrandi aux plus belles maisons, William Ledeuil, Juan Arbelaez, Guy Savoy, jusqu'au Plaza Athénée aux côtés de Romain Meder.Diego raconte ensuite ce qu'il refuse de reproduire dans sa propre cuisine, les hiérarchies d'ego et la pression gratuite, avant de retracer son propre virage : premier poste de chef à 21 ans, Top Chef en pleine période Covid puis le basculement inattendu vers TikTok.Il revient enfin sur le déclic qui l'a ramené à son rêve initial, un pas de côté, des voyages en Espagne, au Portugal, en Thaïlande, jusqu'à la naissance du projet Salto Bar avec son associé Christophe Juville. Il détaille sa carte, cuisine ibérique de produits pensée sans menu unique et l'équilibre qu'il cherche aujourd'hui entre notoriété et vie privée.Pour en savoir plus sur le restaurant de Diego, c'est par ici.

Kristen Kish of Traitors and Top Chef asks Handsome a delicious question about bad food opinions on a gourmet-quality Handsome pod! Plus Fortune's throwback hairdo, Mae's house nearly burning down, and an alarmingly hilarious end to the episode!Handsome is hosted by Tig Notaro, Mae Martin, and Fortune FeimsterFollow us on social media @handsomepodMerch at handsomepod.comWatch Handsome on YouTube and HuluThis is a Headgum podcast. Follow Headgum on Twitter, Instagram, and Tiktok. Advertise on Handsome via Gumball.fm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happens when a nationally recognized chef decides to leave the bright lights of television and build something extraordinary away from the Las Vegas Strip? This week on “Talk About Las Vegas With Ira,” Ira welcomes Chef Alex Reznik, ac-claimed chef, restaurateur, and the creative force behind SMKD BBQ and Hayworth in Henderson. Chef Alex shares his remarkable journey from growing up in New York to spending two decades building his culinary career in Los Angeles before bringing his passion to Southern Nevada. Along the way, he reveals why Las Vegas has become America's culinary capital, why the city attracts the world's finest meats and seafood, and why he believes some of the best dining experiences are now found off the Strip. He explains the unique meaning behind SMKD BBQ, why one of his restaurants is intentionally spelled without vowels, and how both restaurants were designed around family, comfort, and unforgettable hospitality. Alex also discusses why barbecue is truly Ameri-ca's cuisine, the art and patience behind perfectly smoked brisket, and why every cut of meat demands its own approach. Chef Alex also reflects on lessons learned from competing on television cooking shows, including one philosophy that guides everything he serves: Taste matters—and the very first bite has to tell the whole story. And yes...the debate everyone has an opinion about finally comes up: Are New Jersey bagels actually better than New York bagels? Whether you're a passionate foodie, a barbecue enthusiast, or simply love hearing the stories behind successful entrepreneurs, this episode serves up inspiration, humor, and plen-ty of delicious conversation. (Also Watch Full Podcast Video)

Father Sal calls in from his Los Angeles staycation ready to quiet quit the Michelin Guide, even as he heads to two-star Kato and makes the case for restaurants like Lielle, Anajak and Jacaranda. Luca and Sal recap memorable meals at Quarter Sheets, Oaxacalifornia, Asadero, Cafe Telegrama, Expendio de Maíz, Voraz and Anajak before asking whether The Bear Season 5 has somehow rediscovered what made the show great.They also break down the Top Chef Carolinas finale and explain why America's Culinary Cup, featuring Padma Lakshmi, Michael Cimarusti, Wylie Dufresne, Chris Morgan and Alta Adams chef Keith Corbin, may be the best cooking competition on television. Plus, Luca goes solo for Chef's Kiss or Big Miss, weighing in on Noma's controversial Los Angeles residency, Eddie Huang's public response to Ryan Sutton's Baohaus review, J Lee on Sqirl's new dinner service, the supposed death of food writing per Vittles, and Norway's brown-cheese waffles at the World Cup.--Join our LA Pizza Run/Walk Club on July 12! Donate to my Soccer Without Borders fund

HPR contributor Megan Ulu-Lani Boyanton shares Kānaka opinions on Hawaiian artifacts kept in museums; Hawai'i Island Chef Rhoda Magbitang celebrates her recent “Top Chef” season 23 win.

Not everyone is eating up Aotearoa's new Michelin status. One top chef has described the award night as an absolute joke and questioned how some winners were chosen. In a social media post, Chef Jack Crosti applauded those who've worked their butts off. But he's questioning some selections and said it felt like Michelin had resorted to a google search. Crosti spoke to Lisa Owen.

durée : 00:16:50 - Le 6/9 de l'été - par : Sonia Devillers - Viviana Pisacane, cheffe cuisinière du restaurant Le Bœuf d'Argent à Lyon, a remporté la 17ᵉ édition du concours de l'émission "Top Chef" avec 70% des voix du jury. - équipe : Maria Pasquet, Christophe Imbert, Alexandre Gilardi, Perrine Malinge, Mathilde Khlat, Amélie Stadelmann, Joachim Taieb, Capucine Aubert, Alexandra Brouillet, Emma Guyomard - invités : Viviana Pisacane Cheffe cuisinière du restaurant Le Bœuf d'Argent à Lyon, vainqueur de l'émission Top Chef Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Chef Shuai Wang was the runner-up on the 22nd season of Bravo's Top Chef and is the force behind two standout restaurants in Charleston, South Carolina—Jackrabbit Filly and King BBQ—where he brings together the flavors of his childhood in Beijing and the spirit of the South in some pretty unforgettable ways. He grew up just a short walk from Tiananmen Square, in a tiny home with no electricity or running water, where his grandmother often cooked over charcoal. Later, in Queens, New York, his mom taught herself to cook—her first dishes were a little salty, but they were always made with love. And somewhere along the way, Shuai learned that cooking wasn't just about food—it was about taking care of people. After years working in New York kitchens, he made his way to Charleston and started building something that feels entirely his own. Today, we're talking about how all those experiences come together on the plate, the family stories behind his cooking, and what it's been like to share that journey on national TV. For more info visit: southernliving.com/biscuitsandjam Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fresh off celebrating the Knicks' long-awaited NBA Championship, Padma Lakshmi joins Kevin Fallon to discuss America's Culinary Cup, the ambitious new competition series she hopes will become the “Olympics of food.” From being dubbed the “Beyoncé of food” to overcoming imposter syndrome during her early Top Chef years, Padma reflects on her remarkable career and the lessons she's learned along the way. She also reveals why she wanted to strip away reality TV gimmicks, treat chefs like the superstars they are, and create a million-dollar culinary showdown that's as glamorous as it is fiercely competitive. Follow Kevin Fallon on Instagram ⁠@kpfallon⁠ Follow Matt Wilstein on Instagram ⁠@mattjwilstein⁠ New episodes every Thursday, and Saturday; ⁠early drops on YouTube⁠. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rubato HK Café chef Laurence Louie made the finals on one of the biggest TV cooking competitions in the world. Though he didn't win "Top Chef," he says he didn't lose either. His Cantonese and Hong Kong-style cuisine — inspired by the food he grew up with — fueled his rise on the show.

Nick welcomes The Hollywood Reporter TV critic Dan Fienberg back for another deep dive into what's happening on television. They wrap up the 23rd season of Top Chef and review new shows including House of the Dragon Season 3, the thriller The Listeners starring Rebecca Hall, and the documentary Playing POTUS. Nick and Dan also take time to reflect on the remarkable career of legendary TV director and producer James Burrows following his passing. Later, Esmeralda Leon joins Nick for another wild round of Pop Culture Trivia Madness with the return of British bon vivant and game show host Slap Slapply. Along the way, we learn the name of Slap's father and finally find out what K.I.T. stands for in Knight Rider. As always, chaos and laughs are guaranteed. [Ep 466]

Bad news about Top Chef's Jonathan, we dive into Unc culture, and make our picks for Season 3 of 24 in 24: Last Chef Standing! Check out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Kristen Kish has built an extraordinary career. She's a Top Chef winner, the host of Top Chef, a James Beard Award winner, and the author of the memoir Accidentally on Purpose. But this conversation isn't really about food. It's about belonging. In this episode, Kristen opens up to Danielle about being adopted from Korea and raised in Michigan, growing up feeling different from the people around her, struggling with social anxiety, and spending years unsure of where she fit in. She shares how kitchens became the unexpected place where she found confidence, purpose, and a sense of identity. Kristen reflects on the relationship that changed her life, the career mistake that taught her the most, and how she's learned to make peace with some of the unanswered questions surrounding her story. In this episode you’ll learn: How Kristen went from struggling with self-doubt to becoming the host of Top Chef The unexpected place Kristen found confidence after years of feeling like she didn't belong Why she says she spent much of her childhood believing she wasn't good at anything How food became Kristen Kish's way of connecting with people without having to perform The behind-the-scenes reality of hosting Top Chef and judging world-class chefs Why she believes other people often see our potential before we can see it ourselves The surprising reason comfort food has nothing to do with food—and everything to do with identity The career decision Kristen regrets making after prioritizing money over purpose What stepping into Padma Lakshmi's role as Top Chef host taught Kristen Kish about confidence Lessons from Kristen’s memoir, Accidentally on Purpose Kristen’s journey with coming out, queer visibility, and living authentically The love story that helped her become fully herself How adoption shaped Kristen Kish's sense of identity and self-worth The emotional encounter in Seoul that changed the way Kristen Kish thinks about home Why making peace with unanswered questions can be one of life's greatest freedoms Follow Kristen here Check out Kristen’s memoir Accidentally on Purpose hereSee omnystudio.com/listener for privacy information.

https://youtube.com/live/8V3CRDLnVi4

 Carla Hall is a chef, restaurateur, author, and television host you may recognize from Bravo's Top Chef, ABC's Emmy Award-winning daytime show The Chew, or her many appearances on Food Network. These days, Carla is channeling her creativity into all kinds of new projects, including Bumblebirds, a Southern-inspired fried chicken restaurant in Washington, D.C. Carla is also preparing for the debut of her one-woman show, Please Underestimate Me, at the Olney Theatre in Maryland. The production is a deeply personal look at her life and career, inspired by her beloved grandmother, Freddie Mae Glover, and her lifelong dream of becoming a comedic performer like her idol, Carol Burnett. Sid also talks to Carla about her upcoming cookbook, Carla Bakes: Sweet, Savory, and from the Heart; her YouTube series, Chewed Up; and why the universe told her it was time to open another restaurant. For more info visit: southernliving.com/biscuitsandjam Episode Art Courtesy of Southern Living /Marvin Joseph Learn more about your ad choices. Visit podcastchoices.com/adchoices

Before opening her new restaurant Cynthia—an intimate tasting-menu spot in NYC's West Village—Sherry Cardoso was the secret  weapon of chef-restaurateurs like Greg Baxtrom and Marcus Samuelsson. In this episode, Sherry takes us through her time in multiple generations of landmark NYC restaurants—from Le Cirque to Per Se to Metropolis and Olmsted, among many others. She also shares a little about her time on Top Chef, and the backstory of Cynthia restaurant. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Today on the show Eric is joined by Raffi Nasr of Craft Pita to go through some of the latest happenings from the Houston restaurant and bar scene. Eric and Raffi discuss Sambrooks Hospitality Group opening a location of Candente in the Heights next year, a LA based hospitality group bringing a new Italian concept to Uptown, and the duo discuss the latest season of Top Chef. In the Restaurants of the Week portion, Kirkwood is featured. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston Restaurants Have a Historic Night with 2 James Beard Award Wins Houston's Only Michelin-Recognized Tex-Mex Joint Confirms Heights Plans LA- Based Group Serves Up Sleek Italian Eatery and Bar to Uptown Project Coffee, Gelato, and 'Chops' Coming to New Memorial-Area Development Elevated Mexican American Cocktail Bar Blooms in Historic Downtown Space

Top Chef Season 23 Finale Recap Top Chef season 23 comes to a close as Haley Strong, Curt Clark, and Chef Jim Smith break down the finale in the Carolinas. With the finalists tasked to create a four-course progressive meal, the hosts spotlight clever strategies, unique menu choices, and surprising emotional moments. They examine how chefs honor their roots and mentors, navigate vague theming, and tackle high-stakes technical challenges in the kitchen. The hosts analyze how the “toast to someone or something” requirement shapes each chef's menu, from Rhoda's California-inspired sweet potato and uni opener to Sherry's ambitious multi-component dishes. They dig into the logistics and fairness of judging four-course meals course-by-course versus as a whole, with Chef Jim Smith offering firsthand insights from his own Top Chef finale experience. Stories behind each dish come to life, such as Lawrence's Chinatown duck homage and the impact of family visits that bring everyone—including listeners—to tears. Rhoda's bold choice to skip dessert and serve a rich Filipino-inspired calderetta stirs debate on menu strategy and finale traditions. Sherry's complex, ingredient-heavy dishes spark discussion about balancing risk with execution and the pitfalls of over-plating. The infamous “knife draw” moment and its anticlimactic aftermath get dissected for its impact on the finale's flow. Technical kitchen challenges—like keeping kanji at the right temperature and navigating ice cream plating in the heat—give fresh perspective on behind-the-scenes pressures. A detour on phrenology, Tom Colicchio's earrings, and restaurant closings adds color and levity to the finale recap. As the season closes, the hosts ask: does the best approach win out in these finales—story, strategy, or execution? Where does season 23 land compared to past Top Chef years, and could new locations like Hawaii, Alaska, or the Southwest invigorate the next round? Follow the full discussion for sharp culinary insights, chef-centric analysis, and the definitive take on Top Chef's season 23 finale. Chapters: 00:00 Saying Goodbye to Carolinas 06:14 Tom Closes Flagship Restaurant 08:46 Finale Challenge Toasts Announced 13:13 Families Arrive, Emotions Run High 19:27 Judges Debate Grocery Store Choices 22:16 Course One: Sweet Potato Stuns 27:56 Course Two: Lawrence's Dim Sum 33:04 Duck Mishap Changes Competition 40:08 Rhoda's Game-Winning Calderetta 51:20 Rhoda Crowned New Top Chef 57:56 Season Reflections and Highlights Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Andy opens by reacting to the ‘Slow Horses' Season 6 release date (3:59), the announcement of ‘Tucci in Great Britain' (5:22), and the phenomenon behind ‘The Amazing Digital Circus: The Last Act' (7:52). Then he and Chris discuss the penultimate episode of ‘Widow's Bay' and why it felt like a tonal shift for the series (15:39). Later, Andy is joined by ‘Top Chef' host and executive producer Gail Simmons to talk about the Season 23 finale (32:55). Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Guest: Gail Simmons Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy The Ringer is committed to responsible trading. Please visit https://fanduel.com/predicts to learn more about the resources and helpline. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Jonathan Dearden joins The Exclusive following his elimination from Top Chef Season 23 to reflect on his journey through the competition, the ambitious pumpkin and brioche dish that ultimately sent him home, and why he believes the judges were forced to nitpick as the field narrowed. Jonathan opens up about the pressure of cooking alongside his brother Brandon, shares his unfiltered thoughts on the controversial challenges, and reveals why he was surprised to find himself on the bottom. He also discusses Sieger's heated Judges' Table confrontation, calling the moment "very uncomfortable," explains what viewers didn't see from the exchange, weighs in on Rhoda's eventual victory, and reveals whether he'd return to the Top Chef kitchen for another shot at the title.

Nick welcomes The Hollywood Reporter TV critic Dan Fienberg back to the podcast to talk about the latest television news, recap the Tony Awards, and catch up on Top Chef. They also discuss a couple of reality shows they believe are broken, along with some ideas on how to fix them. Dan reviews two new documentaries, one about the legendary Earth, Wind & Fire and another about Mario Cuomo, and shares his thoughts on the new Cape Fear miniseries starring Amy Adams and Javier Bardem. Later, Esmeralda Leon joins Nick to recap the weekend, talk about some great tribute bands, and take a quiz on weird and memorable kids’ TV shows. From Kim Possible to Dexter’s Laboratory and beyond, it’s a fun trip down memory lane with plenty of laughs along the way. [Ep 462]

This week's guest is Chef Richie Farina, a man who turns food into theater without losing sight of flavor. A Johnson & Wales grad, three-time collegiate ice-carving champion, Moto alum, Top Chef competitor, and host of Carnival Kings, Richie has spent his career reworking familiar pleasures into strange, funny, technically impressive dishes, like Cuban sandwiches as cigars, smoked fish as a riverbed, s'mores toasted at the table, and fair food rebuilt under pressure. He tells us about finding his way from pizza shops and Boston kitchens to Moto, what he learned from Homaro Cantu about making food feel like an event, and why his next chapter is less about chasing stars than finding a life that leaves room for family, creativity, and the occasional dragon's breath puff. We're talking competitive ice sculpture, deep-fried Coca-Cola, Moto's creative process, TV-show sequestration, the decline of three-hour tasting menus — and so much more!

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

(00:00) Chris and Andy talk about the latest media shake ups at 60 Minutes before discussing what movies like ‘Backrooms' and ‘Obsession' might say about TV's own need for fresh voices (09:33). Then they play a ‘Star City' inspired game (18:55) about alternate POV spinoffs. Later, they break down the latest episode of ‘Widow's Bay' (30:19), check in on ‘Maximum Pleasure Guaranteed' (46:11), and share their thoughts on the penultimate episode of ‘Top Chef' season 23 (01:07:04). Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Producers: Kaya McMullen and Stefano Sanchez Additional Video Supervision: Sarah Reddy Order and it will come. Like today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

From Michelin-starred kitchens to guest starring on Sesame Street, chef Melissa King has done it all, including breaking records on "Top Chef." She shares her Brief But Spectacular take on food, identity and the family recipes behind her debut book, "Cook Like a King." PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

Top Chef Season 23 Ep 12 Recap Join Curt “Leather Britches” Klopp Clark and Chef Jim Smith as they dive into Top Chef Season 23, Episode 12, where the remaining chefs tackle the flavors and resilience of Asheville, North Carolina. This episode spotlights the challenges of post-hurricane recovery and tests their creativity with Appalachian ingredients. Then they returned to Charlotte for the Elimination Challenge, where they cooked for 200 community members. The discussion takes an honest look at how disaster shapes cuisine, community, and the contest itself. Curt and Jim break down how the episode centers on Asheville's restaurant community uniting after Hurricane Helene. Chef Ashleigh Shanti guides the chefs through the city's distinctive culinary scene and ingredients, from pawpaws to leather britches. The episode explores how each chef weaves personal background and local produce into their dishes during a demanding large-scale cookout. Listeners get insights into the tension of outdoor cooking, smart execution for big crowds, and the impact of small mistakes on big stages. The conversation also takes a thoughtful detour into the emotional side of competition as Seeger's dramatic exit divides opinions. Key moments from the discussion include: The intricacies of using Appalachian staples like chow chow, sour corn, October beans, and leather britches, and the creativity these ingredients inspire. Chef Rhoda's ingenious fusion egg roll incorporating Filipino flavors, buckwheat, and apple butter, earning high praise. How Laurence's ambitious 200-bun catfish sandwich showcases technical skill under pressure—and why judges nitpick the details. Sherry's strategy to select exclusive ingredients, innovating with Brazilian street food influences for a standout party dish. A closer look at Seeger's controversial chicken liver pâté, the risks of serving cold dishes outdoors, and the fallout from his tense elimination. As four chefs remain, will tactical ingredient choices and personal flair define who reaches the finale, or will execution under tough conditions prove decisive? Listen in for a thoughtful blend of food talk and competition analysis, and see how real-world challenges shape the Top Chef kitchen. Dig deeper into the strategies, flavors, and strong opinions, watch or listen to this episode for a full taste of Asheville's culinary showdown and the decisions shaping the season's endgame. 00:00 Unpacking Knives, Meet the Hosts 06:07 Asheville Chefs Rebuild After Helene 10:58 Appalachian Ingredients Challenge Revealed 14:45 Asheville Restaurant Tour and Insights 18:59 Sherry Claims Key Ingredient Advantage 23:11 Chefs Face Grueling Outdoor Service 29:41 Rhoda's Filipino-Appalachian Fusion Dish 34:47 Laurence Stuns With 200 Sandwiches 41:25 Seeger's Risky Cold Dish Falters 47:11 Rhoda's Victory, Judges Praise Winners 49:59 Seeger Challenges Judges, Exits Show 55:03 Reflections on Asheville and Helene Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Chris and Andy talk about the controversy surrounding ‘MobLand' (8:12) and their anticipation for the upcoming second seasons of ‘The Agency' (15:43) and ‘Sugar' (20:09). Then they discuss ‘Widow's Bay' Episodes 6-7 and the growing excitement around the show (25:26). Later, they react to the series premiere of ‘Spider-Noir,' a superhero period drama starring Nicolas Cage (46:27). Finally, they touch on the penultimate episode of ‘Euphoria' Season 3 (01:07:27) before breaking down ‘Top Chef' S23E12 (01:16:49). Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy Order and it will come. Like today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nick welcomes Dan Fienberg, TV critic from The Hollywood Reporter, back to the podcast to catch up on the latest episodes of Top Chef and break down the season finale of SNL. Dan also reviews Spider-Noir, starring a wonderfully unhinged Nicolas Cage, and joins Nick for a conversation about Stephen Colbert's final Late Show, his legacy, and what the future may hold for late-night television. Later, Esmeralda Leon and Nick take a trip back to some of the creepiest kids’ shows ever made. From The Doodlebops and The Teletubbies to H.R. Pufnstuf, they revisit the childhood nightmares that somehow passed as entertainment, including Witchiepoo, who may be the most terrifying character in children’s television history. [Ep 458]

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

Andy and Kaya talk about the trailer for Netflix's upcoming ‘East of Eden' adaptation starring Florence Pugh (6:32), Jodie Comer being the lead of Damon Lindelof's next HBO series (13:24), and the extended hiatus between seasons of ‘Ahsoka' and ‘The Terminal List' (16:48). Then they react to ‘Top Chef' Season 23, Episode 10 (30:34). Later, Andy is joined by ‘The Boys' series creator Eric Kripke to discuss what originally drew him to the material, writing that main character's death in the penultimate episode, setting up ‘Vought Rising,' what's in store for the series finale, and more (45:26). Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Email us! thewatch@spotify.com Host: Andy Greenwald Guests: Eric Kripke and Kaya McMullen Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy Order and it will come. Like today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris and Andy talk about the trailers released this week for 'Tony,' the Anthony Bourdain biopic from A24 starring Dominic Sessa (2:23), and Christopher Nolan's ‘The Odyssey' (12:05). Then they react to ‘Gary,' the surprise prequel episode of ‘The Bear,' starring and co-written by Ebon Moss-Bachrach and Jon Bernthal (18:27). Later, they discuss ‘Widow's Bay' Episode 3 (46:01) and ‘Top Chef' Season 23, Episode 9 (51:43). Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy Order and it will come. Like today. Learn more about your ad choices. Visit podcastchoices.com/adchoices