Podcasts about Top Chef

We're back in the Top Chef kitchen, and things are already heating up! Curt Clark, LaTonya Starks, and Haley Strong return to break down all the drama, deliciousness, and dazzling dishes from Episode 6 of Top Chef Season 22.

Maggie Widdoes joins to discuss infomercials, Top Chef and significant others

Eden Grinshpan is a Canadian chef and television host based in Toronto, Ontario. She has hosted Top Chef Canada since 2017, and she is the author of a very cool new book, Tahini Baby. In this episode, we talk about Eden's career both on and off television. We dig into her New York City restaurant takes — the good, the bad, and the labneh — and how she developed her unique recipe style and vibe. Also on the show we have a terrific conversation with Gena Hamshaw, author of the new book, A Grain, a Green, a Bean. We talk about her work as a nutritionist, and how her book cracks many codes when it comes to eating a plant-based diet.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.

Zubair joins the gals to yap about his time on Top Chef an beyond. We learn about the origins of his famed chicken sandwich, and how he's using his platform to make great food and have even better conversations. Tune into this fabulous interview with a player who was gone too soon from Season 22.You can find Zubair on instagram: @zubairmohajirOriginally from Chennai, India, Chef Zubair Mohajir was a former financial analyst and began his career in the culinary field after getting laid off during the 2008 financial crisis. Starting as a prep cook and working his way up to sous chef in Chicago at Jean-Georges Vongerichten's the Pump Room, Zubair studied French techniques and Southeast Asian flavors before joiningThomas Keller's Bouchon as chef de partie in Napa. While there, he contacted the renowned Gaggan Anand to express his interest in an apprenticeship and was later invited to work at Gaggan in Bangkok. Returning to Chicago after six months, he launched his acclaimed pop-up Wazwan before opening his first brick-and-mortar restaurant in 2021. Two years later, he transformed the space into two concepts Lilac Tiger, highlighting South Asian street food, and the Coach House, his fine-dining restaurant. He recently opened his newest endeavor, Mirra, where diners experience a blend of Indian and Mexican flavors. Zubair has garnered industry acclaim as a 2022 Jean Banchet Rising Chef of the Year and a two-time James Beard semi-finalists—first in 2023 as Best Chef Great Lakes, and then in 2024, as Emerging Chef of the Year.

Week 6 is a wild one on Top Chef! The chefs work on a Chipotle-sponsored quickfire and then drama boils over in the elimination challenge, when one chef finds himself in a picked when all of his prep work thrown into the trash, literally. Tune in for coverage of another exciting week of Top Chef Destination Canada!

Black Mirror is back with a seventh season packed with miso jam, thronglings, classic film, Christian counseling services, a whole artists' commune, and more; Brandi Brown joins us to discuss what goes down (sometimes...way down). Around The Dial takes us through Hacks, The Syd + TP Show, and Top Chef. Tara attempts to get yet another game night sitcom episode into The Canon with Will & Grace's "Alley Cats." Then, after naming the week's Winner and Loser, we're trying to get closest to the pin with Return Of The Return Of The Steep Incline Climber. Put that nubbin on your temple and listen! GUESTS

We have the current reigning champ of Last Chance Kitchen on the pod with us, Kat Turner! Her time on Top Chef was cut short by a brutal double elimination, but she is a true renaissance woman who continues to reinvent herself, so this is hardly the last we'll see of Kat. Tune into this great episode to hear about her experience in life, on the show, and stay tuned until the VERY end to hear an epic Anthony Bourdain anecdote.

This is part one of a two-part recap!We join Top Chef Canada under a freeway and no one even offered us a hit. WTF? To watch this recap on video, listen to our White Lotus bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is part 2 of 2We join Top Chef Canada under a freeway and no one even offered us a hit. WTF? To watch this recap on video, listen to our White Lotus bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today, the road to Paducah is here because Bits and Nancy are manifesting their number one goal of interviewing two-time Top Chef finalist, Chopped Legends champion, James Beard Award finalist SARA BRADLEY!!!!!!!!!! This is a life goal interview and we're just happy to be here.

We're back in the Top Chef kitchen, and things are already heating up! Haley Strong, Latonya Starks, Curt Clark, and special guest, Chef Jim Smith, return to break down all the drama, deliciousness, and dazzling dishes from Episode 5 of Top Chef Season 22.

In today's episode, we are joined by Carla Hall, a renowned chef and author. With previous appearances on “Top Chef” and “Top Chef: All Stars,” Carla shares her philosophy to always cook with love. Believing that food connects us all and striving to communicate this through her work, she discusses her career, how to embrace feedback and change in all areas of life and how to build a supportive culture with those around you. Listen in for an engaging and delicious conversation.This podcast episode is sponsored by Caribe Royale Orlando. Color Outside the Lines—and discover a new standard at Caribe Royale Orlando. Break the mold on traditional Orlando meetings and conventions. At Caribe Royale Orlando, innovation is only the beginning, with an incomparable resort experience, exceptional indoor and outdoor venues and luxurious all-suite accommodations. Designed for the disruptors and rule-benders among us, Caribe Royale Orlando is a groundbreaking AAA Four Diamond destination where inspiration reigns, and a new standard is set. 

Week 5 of Top Chef Season 22 and we finally get a large format challenge in the elements!!! This is the type of Top Chef we like to see, with the chefs managing hundreds of diners and tiny plates. The contestants go into the kitchens of 6 different restaurants in Toronto to highlight some of the different popular cuisines in Canada. We go on a journey of flavors, friendship and fun!

In this episode of the North Carolina Food and Beverage Podcast, hosts Max Trujillo and Chef Savannah Miller dive into a rich conversation that spans from Savannah's Top Chef journey to the intricacies of the North Carolina culinary scene. They discuss Savannah's experience on Top Chef, highlighting her development and the final challenge of cooking the best meal ever. While at the 2nd Annual Feast of Wilmington, the duo explore the roles of various chefs detailing the collaborative efforts of local chefs, progressive meals, and the significance of balancing work and family. Engaging, informative, and filled with delicious details, this episode celebrates the vibrant and evolving food culture of North Carolina. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

In this week's edition of the Flavors of Northwest Arkansas Podcast, we're in downtown Springdale at Menya Kitakara with owner & chef Inggit Rianto... but before you talk to him?!?! Food News! As I'm sure you know, Bentonville has 2 finalists for James Beard's Top Chef in the South. Brightwater hosted a magic seminar, kind of. The Savoy Tea Company will be closing its doors Onyx opens a walk-up window for their soon-to-be-opened coffee/chocolate shopin downtown Springdale Inggit Rianto is from Indonesia, but came to the US to goto the University of Arkansas. He had been in the corporate world for a good while before getting the itch to open a restaurant with his wife. How did he learn to cook? He'll tell us. They'd opened Ramen Nara in Rogers, and it had been open for a blink of an eye before covid hit. He'll tell the story of how they stayed open during that time. He got the itch to open a new Ramen place in Washington County, and he'll tell you how downtown Springdale won out the services of Menya Kitakara. Speaking of Kitakara, how did they land on that name? We hear it all and much more with Inggit Rianto from Menya Kitakara next here on the Flavors of Northwest Arkansas.

Ify's coming in hot from Renn Faire! Sierra still doesn't get any references! Mike is in Portugal! Support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

Nick welcomes TV critic Dan Fienberg from The Hollywood Reporter to talk about the latest episodes of Top Chef and SNL, as well as the big season finale of The White Lotus. Dan also reviews several new shows, including MobLand with Tom Hardy and Helen Mirren, Your Friends and Neighbors starring Jon Hamm, The Studio with Seth Rogen, and the latest season of The Handmaid's Tale. Then Esmeralda Leon joins Nick to discuss the frustrations of streaming service menu screens (stop autoplaying trailers!), the eerie warning sirens going off in Nick's neighborhood, the greatest Boy Bands of the 90s, and they continue The Giant Pop Culture Trivia Quiz. [Ep 339]

One, admittedly major, decision can change the course of your life for the better. Especially if that major decision involves you leaning into your life's purpose. Because once you see the chance to align yourself with your goals, and you take it, everything starts to fall into place. This is exactly what happened with this week's guest, Bricia Lopez. She started her culinary career taking over her parents' struggling restaurant with her siblings, and now she's a critically acclaimed, globally recognized chef.    Bricia Lopez is a chef, entrepreneur, and acclaimed author. She is a partner at Guelaguetza Restaurant, recipient of The James Beard American Classics award and lauded by the late L.A. Times food critic Jonathan Gold as “The best Oaxacan restaurant in the United States.” Bricia has authored two cookbooks. “OAXACA Home Cooking From the Heart of Mexico” became an instant Amazon bestseller and earned a 2020 James Beard nomination. Her second cookbook, “Asada,” published in 2023, was included in the New York Times' list of best cookbooks of the year. In collaboration with her siblings, Bricia has launched two nationally distributed brands, including the bottled cocktail mix, I Love Micheladas™️, and Guelaguetza™️ mole starters. A sought-after featured guest, Bricia has appeared on NBC's Today Show and judged Bravo's Top Chef, while also being featured in high-profile outlets such as Forbes, NPR, Food & Wine, BBC, and The New Yorker.   In this week's episode, we're talking to Bricia about how she built a culinary empire rooted in culture. We also dive into how she maintains the confidence to build her dream life and how she can do it as a mother to two small children. Bricia is proof that you can give yourself anything you want; you just have to go for it.    Follow Bricia on: Instagram: @bricialopez Website: https://www.bricialopez.com/    Follow Erika on: Instagram @‌theerikacruzTikTok @‌theerikacruzLinkedIn Website: http://www.theerikacruz.com How to work with Erika: Join the waitlist for the Courage Driven Latina program here. Join the waitlist for the Magnetic Mastermind here.   Podcast production for this episode was provided by CCST.

Send us a textOn this episode of ‘Network Outdoors The Podcast' Brandon Malson speaks with Bravo Top Chef Finalist, Michelin Guide Stars, MeatEater Resident Chef, Hunter, and Avid Outdoorsman, Kevin Gillespie! Kevin takes food and restaurant experience to the next level. He is the owner of Red Beard Restaurant Group which has multiple restaurants listed on the Michelin Guide in the greater Atlanta, Georgia area. His Scottish family roots influence his pursuit of wild game, growing food, and making magic happen in the kitchen. Kevin shares his experiences operating the family garden, upland hunting wild pheasant, sea ducks, waterfowl, big game hunting, preparing wild game, fishing, elk hunting, some excellent stories, and much more!Thank you so much for listening and for your support!If you or someone you know finds value in connecting with other outdoors men & women, please drop us a line and we will get you plugged in.Be sure to follow us on social @networkoutdoors and subscribe to our YouTube Channel: https://www.youtube.com/channel/UCzpCfJXk0eoo0oKiEFPmWIATo stay up-to-date on events, trips and networking opportunities sign up for our email list at our website www.NetworkOutdoors.com.Until next time - signing off!

We've got an incredibly silly second help this week for Top Chef episode 4. Tune in for some lazy sunday antic and tons of lols

We're back in the Top Chef kitchen, and things are already heating up! Haley Strong, Latonya Starks, Curt Clark, and special guest, Gia Worthy, return to break down all the drama, deliciousness, and dazzling dishes from Episode 4 of Top Chef Season 22.

The Traffic Report went for a bit of a field trip this week. On today's episode, Tyson and Justin are back from their Wednesday outing at Joe Etzel Field, where the No. 15 Ducks and Portland Pilots had an ending that neither one of us had seen in person before.We discuss the game, our pre-first pitch celebrity encounter, Justin's trip to Vegas and why Oregon MBB doesn't just put together an NIL superstar team before airing some grievances about Top Chef's egregious use of hockey terminology. For more, listen to this podcast in the player above or find us over on Apple or Spotify.Soccer fans: I'll have a preview of Portland's upcoming match with Austin FC, focusing on the responsibilities veterans like Diego Chara and Felipe Mora have shouldered throughout the first month of the season, later this afternoon. The I-5 Corridor is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.i-5corridor.com/subscribe

Bits is back and so is Top Chef episode 4! We have a star studded episode, with some fun trivia to kick things off and a sweet elimination challenge. Things are heating up in the Top Chef kitchen and we can't get enough of Season 22.

In this episode, world-renowned chef and restaurateur, Fabio Viviani, shares his inspiring journey from his humble beginnings in Italy to his success across the United States. Fabio discusses his early years working in a bakery as a child and opening his first restaurant at 18 years old. He delves into the cultural and professional adjustments he made moving to the U.S., his work ethic, and what motivates his continued success. Fabio also reflects on his experience on the hit show, "Top Chef", managing his brand, and the importance of leadership and adaptability in the competitive restaurant industry. The conversation touches on his approach to building sustainable businesses, his leadership philosophy, and personal anecdotes about balancing his career with personal life. Episode Highlights: 03:40 Building a Culinary Empire in Italy 05:58 Cultural Adjustments and Language Barriers 17:22 Resilience and Adaptability in the Restaurant Industry 22:08 Expanding Business Horizons 26:41 Life After Top Chef About Fabio: ​Fabio Viviani is an Italian-born chef, restaurateur, and television personality renowned for his charismatic presence and culinary expertise. In 2005, Fabio relocated to the United States to further his career in hospitality. He gained national recognition in 2008 as a contestant on Bravo's "Top Chef," where he was voted "Fan Favorite." Since then, he has opened numerous restaurants, bars, and event spaces across the country, serving over 10 million meals annually through Fabio Viviani Hospitality, making it one of the leading restaurant groups in the U.S. Beyond his restaurant ventures, Fabio is a best-selling cookbook author and has appeared on various television shows, including "Good Morning America." Fabio's entrepreneurial spirit extends to hospitality consulting, where he assists other restaurateurs in achieving maximum profitability and embracing genuine hospitality. ​ You can connect with Fabio in the following ways: Website: https://www.fabioviviani.com​ Instagram: @fabioviviani​ Facebook: Fabio Viviani​ Twitter: @fabioviviani​ YouTube: Fabio Viviani IT'S TIME TO SHOW UP WITH CONFIDENCE, MAKE AN IMPACT, AND MOVE THE BALL:

Aujourd'hui, j'ai le plaisir de vous partager le témoignage de Colline Faulquier.Cette grande cheffe m'a accueillie dans son restaurant, vous entendrez peut-être la mise en place du service. A 14 ans, à la grande surprise de tout son entourage, elle décide de faire un bac Hôtellerie-Restauration. Suite à son 1er stage, elle confirme qu'elle est à sa place dans les cuisines. Elle va avoir une carrière hors du commun en travaillant pour les plus grands dont Eric Frechon au Bristol. Alors qu'elle devient maman, elle quitte sa place dans une brigade pour devenir Chef à Domicile. On peut croire que c'est le même métier. Mais non, elle n'était pas alignée. Elle se dit qu'elle n'a plus rien à perdre et s'inscrit à Top Chef, où elle finira à la 2e place lors de la finale. Ce tremplin lui a permis d'ouvrir son 1er restaurant, puis d'ouvrir Signature où elle va recevoir une 1ère étoile quelques mois après son ouverture. Parce que Colline est une femme déterminée et ambitieuse, elle abandonne son étoile pour reprendre une institution marseillaise l'épuisette, qui va devenir Auffo.Dans ce podcast, Coline Faulquier nous partage :Son parcours inspirant, de la Bourgogne à Marseille, et ses choix de cœur pour construire une vie alignée avec ses valeursLa manière dont elle a osé suivre sa voie dès l'adolescence, avec une force intérieure rareSon rapport à la maternité, à l'ambition, et à l'équilibre entre vie pro et vie perso dans un métier réputé pour ses exigencesNous avons également parlé de :Son expérience fondatrice dans Top Chef, et de tout ce que cela a changé pour elleSon intuition, son management humain, et sa manière de faire bouger les lignes dans un milieu encore très masculinSes renoncements assumés, ses fiertés, ses blessures… et de cette petite voix intérieure qui ne l'a jamais quittéeEt évidemment d'écouter sa petite voix et se dire Pourquoi pas moi !

Dans ce podcast, Coline Faulquier, cheffe étoilée et fondatrice du restaurant Signature à Marseille (et bientôt d'Auffo, nouveau lieu mythique), nous partage :Son parcours inspirant, de la Bourgogne à Marseille, et ses choix de cœur pour construire une vie alignée avec ses valeursLa manière dont elle a osé suivre sa voie dès l'adolescence, avec une force intérieure rareSon rapport à la maternité, à l'ambition, et à l'équilibre entre vie pro et vie perso dans un métier réputé pour ses exigencesNous avons également parlé de :Son expérience fondatrice dans Top Chef, et de tout ce que cela a changé pour elleSon intuition, son management humain, et sa manière de faire bouger les lignes dans un milieu encore très masculinSes renoncements assumés, ses fiertés, ses blessures… et de cette petite voix intérieure qui ne l'a jamais quittée

Episode 274: Chef Brother Luck - Resilience, Redemption, and Redefining SuccessDive deep into the incredible journey of Chef Brother Luck, a celebrated culinary figure in Colorado Springs and beyond. In this raw and vulnerable conversation, Brother shares his path from a challenging youth in California, finding mentorship in Phoenix vocational programs, to becoming a nationally recognized chef competing on shows like Top Chef and Beat Bobby Flay. But beneath the accolades lies a powerful story of struggle. Brother opens up about:• The impact of losing his father and finding positive male role models.• Overcoming a difficult past and avoiding negative influences.• His competitive drive honed through high school cooking competitions.• The hidden mental health battle that led him to secretly leave Top Chef Kentucky after a suicide attempt.• His powerful realization: "Your story is not meant for you."• His journey into sobriety, the challenges and clarity it brought, and normalizing non-alcoholic options in the hospitality industry.• Leadership philosophy: Focusing on mentorship, employee well-being, and building trust.• His creative evolution, including his passion for DJing and combining music with food.• His perspective on the growing Colorado Springs food scene and the importance of community.• His book: "Life is Hard, but there is hope."This episode is a must-listen for aspiring chefs, entrepreneurs, anyone facing adversity, and those passionate about mental health awareness and the Colorado Springs community.Find Chef Brother Luck:Instagram/Facebook: @chefbrotherluckWebsite: https://www.chefbrotherluck.com/Restaurants: Four by Brother Luck, 1118 N Tejon St (Tapas Bar)Book: "Life is Hard, but there is hope" (Amazon, Audible, Spotify Premium)Connect with COS Business Podcast:https://www.instagram.com/cos.bizpodcast/https://www.tiktok.com/@cos.bizpodcastListen on Spotify: https://open.spotify.com/show/1jSQ8OQSi0rprCcxTGx0KB?si=hpkxA-nkQOWSs6uBf7dYbgSupport Our Sponsors:Local Sponsors:Planet Duct: Your go-to cleaning service in Colorado Springs. https://www.planetduct.com/ Pinnacle Advanced Primary Care: Hassle-free healthcare. https://www.pinnacleapc.com Franchise Succeed: Elevate your business through franchising. https://www.franchisesucceed.com Epoch Eyewear: Timeless Quality, Modern Edge. https://epocheyewear.com/ HomeDay : https://gethomeday.com/ Exponential Impact: https://www.exponentialimpact.com/ Fast Signs: https://www.fastsigns.com/ Cars Helping Charities: https://carshelpingcharities.org/ Celebrity DJ: https://celebrity-dj.com/ Storybook Destinations - https://www.storybookdestinations.com/ Dream Accounting - https://dreamaccountingsolutions.com/ Awesome Home Services - https://www.awesomeservice.com/ Michael Schoening Legal Shield - http://MSchoening.legalshieldassociat...Reveal Med Spa - https://revealmedspas.com/#BrotherLuck #TopChef #ColoradoSprings #ChefLife #MentalHealthAwareness #Sobriety #Entrepreneurship #Resilience #Foodie #COSBusinessPodcast #Hospitality

Aujourd'hui, CHEFS reçoit un grand nom de la gastronomie devenu familier : Paul Pairet.Pour le grand public, il est cette silhouette reconnaissable entre mille, lunettes et casquette vissées sur la tête, tempérament vif et regard malicieux. Depuis quelques années, il régale les téléspectateurs dans Top Chef, et vous allez découvrir derrière cette image médiatique un chef à l'engagement total, un chercheur insatiable, un cuisinier qui va toujours plus loin dès qu'il entreprend.On connaît son restaurant Ultraviolet à Shanghai, triplement étoilé, ce lieu mystérieux où dix convives par service vivent une expérience sensorielle unique, où sons, images et saveurs se répondent dans un ballet millimétré. Mais ce que l'on connaît moins, c'est son histoire, son parcours, les influences et rencontres qui ont façonné sa vision de la cuisine.Cet épisode a une résonance particulière : alors que Paul Pairet vient de réapparaître dans la saison 16 de Top Chef, il ferme en parallèle un chapitre majeur de sa carrière: Ultraviolet ne rouvrira pas. Une annonce qu'il me fait en plein enregistrement, alors que la nouvelle n'a pas encore été communiquée (l'épisode a été enregistré en janvier 2025).Voilà donc un enregistrement dont la saveur est particulière et je vous invite à écouter cette dernière partie sur la vision que le chef a déployé à Ultraviolet, c'est une masterclass, à l'heure où le maître referme définitivement la porte.Bon heureusement, l'histoire n'est pas finie car s'il vient d'éteindre les trois étoiles qu'il faisait briller dans le ciel de Shangaï, on peut toujours le retrouver en cuisine dans ses restaurants, là-bas au bout du monde pour les plus voyageurs, et chez Nonos au sein de l'Hôtel de Crillon, à Paris, où je l'ai retrouvé ce ce jour là.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

We sat down with Chef Paula Endara to talk about her incredible journey—from competing on Top Chef Season 22 (airing now!) to balancing motherhood with leading the kitchen at one of Kentucky's top hotels.⁠⁠Her story is all about passion, grit, and a relentless drive to grow.⁠ She's still relatively new to Kentucky, but already in love with the community, the food, and the energy here.⁠ ⁠All that and more in this inspiring episode.⁠

Episode SummaryErin and Rachel discuss Ratatouille (2007), a Pixar film about a French rat who wants to be a chef. Their discussion includes a fine stew of food politics, meritocracy, and sexism with a garnish of fatphobia. Bon appetit! Episode BibliographyBaker, J. (2005, January 17). Dan Lee. James Baker. https://www.james-baker.com/news/dan-lee/Bird, B. [@BradBirdA113]. (2020, July 13). The “Guarantee” was my idea, not Pixar's. It had zero to do with CARS or HAPPY FEET. It was a [Tweet]. Twitter. https://x.com/bradbirda113/status/1282845727446765568Bird, B. (Director). (2007). Ratatouille [Film]. Pixar Animation Studios.Booth, M. (2007, June 27). Oui! A rich foodie treat, with a great view. The Denver Post. https://www.denverpost.com/2007/06/27/oui-a-rich-foodie-treat-with-a-great-view/Brandes, S., & Anderson, T. (2011). Ratatouille: An animated account of cooking, taste, and human evolution. Ethnos, 76(3), 277-299. DOI: 10.1080/00141844.2011.569559Chang, J. (2007, June 18). Film Review: Ratatouille. Variety. https://variety.com/2007/film/reviews/ratatouille-2-1200558501/Daly, S. (2010). Summer Movie Q&A; Top Chef. EW.com. htps://web.archive.org/web/20100222021712/http://www.ew.com/ew/article/0,,20166944_20166964_20043277,00.htmlDan Lee (animator). (n.d.). Wikipedia. https://en.wikipedia.org/wiki/Dan_Lee_(animator)Desowitz, B. (2007, April 25). Brad Bird Offers an Early Taste of 'Ratatouille'. Animation World Network. https://www.awn.com/animationworld/brad-bird-offers-early-taste-ratatouilleDesowitz, B. (2007, May 11). Ratatouille to Kick Off With 'Big Cheese Tour'. Animation World Network. https://www.awn.com/news/ratatouille-kick-big-cheese-tourDockterman, E. (2020, December 30). How the Ratatouille Musical Went From TikTok Sensation to All-Star Broadway Production. Time. https://time.com/5925560/ratatouille-tiktok-musical/Eric ArtPassion. (2019, December 10). The Making of Ratatouille. YouTube. https://www.youtube.com/watch?v=tjYmGqYgVxAEstiloz, T. (2007, July 3). Ratatouille: Behind the Scenes at Pixar & Film's Stars Chat. YouTube. https://www.youtube.com/watch?v=KTvOilSDCgcFerguson, P. (2014). Word of mouth: What we talk about when we talk about food. University of California Press.Finn, S.M. (2017). Discriminating taste: How class anxiety created the American food revolution. Rutgers University Press.Gagné, M. (n.d.). Taste Visualization for Pixar's Ratatouille. Gagne International. https://www.gagneint.com/Final%20site/Animation/Pixar/Ratatouille.htmGleiberman, O. (2007, July 6). Ratatouille (2007). Entertainment Weekly. https://web.archive.org/web/20141108232303/http://www.ew.com/ew/article/0,,20044993,00.htmlGraser, M. (2007, June 15). Pixar hopes auds find ‘Ratatouille' tasty. Variety. https://variety.com/2007/film/features/pixar-hopes-auds-find-ratatouille-tasty-1117967050/Hammond, W. (2007, October 8). Ratatouille 2007, directed by Brad Bird | Film review. Time Out. https://www.timeout.com/movies/ratatouilleHarrap, C. (2022, April 13). Still in the Dark Ages: Are French Kitchens Sexist? France Today. https://francetoday.com/food-drink/still-in-the-dark-ages-are-french-kitchens-sexist/Harris, D.A., & Giuffre, P. (2015). Taking the heat: Women chefs and gender inequality in the professional kitchen. Rutgers University Press. Hayhurst, D. (2007, August 9). Record breaking ‘Ratatouille'. Variety. https://variety.com/2007/film/box-office/record-breaking-ratatouille-1117969958/Herhuth, E. (2017). Pixar and the aesthetic imagination: Animation, storytelling, and digital culture. University of California Press.Hill, J. (2007, September 3). Toon Tuesday: Why “Ratatouille” ‘s good-but-not-great box office numbers are now causing problems for Disney's marketing department. Jim Hill Media. https://jimhillmedia.com/toon-tuesday-why-ratatouille-s-good-but-not-great-box-office-numbers-are-now-causing-problems-for-disneys-marketing-department/Holzer, L. N. (2007, June 29). Pixar cooks up a story. The Reporter. https://web.archive.org/web/20070702164407/http://www.thereporter.com/billboard/ci_6260970Lindenfeld, L., & Parasecoli, F. (2016). Feasting our eyes: Food films and cultural identity in the United States. Columbia University Press.The Los Angeles Times. (2007, June 30). Disney faces a challenging stew in trying to sell ‘Ratatouille'. Chicago Tribune. https://www.chicagotribune.com/2007/06/30/disney-faces-a-challenging-stew-in-trying-to-sell-ratatouille/Nominees & Winners of the 80th Academy Awards. (2013, October 12). The Academy of Motion Picture Arts and Sciences. https://web.archive.org/web/20131012045551/http://www.oscars.org/awards/academyawards/oscarlegacy/2000-present/2008/winners.htmlNoyer, J. (2008, February 28). Jan Pinkava reveals “les ropes” of Ratatouille. Animated Views. https://animatedviews.com/2008/pinkava-on-pixar-projects/Parasecoli, F. (2008). Bite me: Food in popular culture. Bloomsbury Publishing.Phillips, M. (2007, July 15). Movie review: 'Ratatouille'. Metromix. https://web.archive.org/web/20070715125627/http://metromix.chicagotribune.com/movies/mmx-070629-movies-review-ratatouille%2C0%2C3953295.storyPixar. (2016a). Behind the Swinging Doors | Ratatouille | Disney•Pixar. YouTube. https://www.youtube.com/watch?v=RjOKRDiUc8IPixar. (2016b). Care & Feeding of Your CG Rat | Ratatouille | Disney•Pixar. YouTube. https://www.youtube.com/watch?v=1tMroyERYMMPixar. (2016c). Something New | Ratatouille | Disney•Pixar. YouTube. https://www.youtube.com/watch?v=e13d9w_zItQPixar. (2025). Ratatouille. Pixar. https://www.pixar.com/ratatouillePrice, D. A. (2009). The Pixar Touch: The Making of a Company. Knopf Doubleday Publishing Group.Ratatouille. (n.d.). Box Office Mojo. https://www.boxofficemojo.com/release/rl846038529/Ratatouille (film). (n.d.). Wikipedia. https://en.wikipedia.org/wiki/Ratatouille_(film)Rea, S. (2007, June 29). You'll smell a . . . terrific 'toon, starring a rat. Philly.com. https://web.archive.org/web/20160304071441/http://articles.philly.com/2007-06-29/entertainment/24994660_1_remy-sous-chef-auguste-gusteauRodriguez, R. (2007, June 29). A delightful stew offers a treat for all ages. Miami Herald. https://archive.ph/20070623044747/http://ae.miami.com/entertainment/ui/miami/movie.html#selection-897.85-909.108Scott, A.O. (2007, June 29). Voilà! A rat for all seasonings. The New York Times. https://www.nytimes.com/2007/06/29/movies/29rata.htmlSublette, C.M., & Martin, J. (2013). Let them eat cake, caviar, organic, and whole foods: American elitism, white trash dinner parties, and diet. Studies in Popular Culture, 36(1), 221-43. 

This week we debate what a “recipe developer” does, meet Ify's Zombonies, and are full of scoops (not ice cream).Thank you to everyone who contributed to our mindblowing Max Fun Drive! 293, baby! You can still support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

It's two legends, one stage on today's show as we dip into the Jubilee archives. Don't miss this wise and warm conversation between Madhur Jaffrey and Padma Lakshmi from the Cherry Bombe Jubilee Conference in Brooklyn in Spring 2019. Madhur, says Padma, “is the greatest living writer on Indian food—ever.” Padma, the former host of “Top Chef,” the star and creator of “Taste the Nation,” and a best-selling author, interviewed Madhur and it was a riveting exchange that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, including Priya Krishna and Meera Sodha. Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks “Provisions” and “Caribbean Potluck.”If you're attending Jubilee, don't miss our first-ever Jubilee Pre-Game on Zoom this Wednesday, April 2nd, at 3 p.m. EST—an exclusive session for ticket holders to get all the insider details before the big day.For Jubilee 2025 tickets, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Padma: InstagramMore on Madhur: Madhur's BooksMore on Kerry: Instagram

We have current reigning champ of Top Chef on the pod this week! Bailey Sullivan joins us to discuss her time in the Top Chef kitchen, Last Chance Kitchen and all of the juicy BTS bits of season 22. You don't want to miss this interview with the woman who was brave enough to do risotto day 1.You can find Bailey:On Instagram @baileylynnsullivanCheck out Southern Smoke Foundation

durée : 00:54:10 - On va déguster - par : François-Régis Gaudry - Des Landes à Paris, en passant par Londres, la Provence et Marrakech, sans oublier les plateaux de Top Chef l'emblématique émission de M6, elle nous raconte son formidable destin de femme cheffe - réalisé par : Lauranne THOMAS

Top Chef Season 22 Episode 3 Recap We're back in the Top Chef kitchen, and things are already heating up! Haley Strong, Latonya Starks, and Curt Clark return to break down all the drama, deliciousness, and dazzling dishes from Episode 3 of Top Chef Season 22. Don't miss a single bite! Subscribe now, tune in, […]

It's episode 3 of Top Chef and we have a real live Top Chef finalist in the studio to unpack it all! Savannah Miller (season 21) joins us to discuss her takes on the new season, Jamaican beef patties, cold-dish challenges and maybe even re-live a little PTSD. This is an incredible episode with tons of insights from someone who was there to do it herself.You can find Savannah on instagram @savvysavv

Gene Villiatora is an entrepreneur and chef from the island of O'ahu. He is owner of ‘Ai Pono Cafe, which is a Hawai'i street food restaurant in Costa Mesa, California and Las Vegas, Nevada. He has been in the culinary arts since the age of 18 when he started as a dishwasher 25 years ago at the California Hotel and Casino in Las Vegas. Since then he has found his true calling in the industry and has held high profile positions such as being the personal chef for Frank and Lorenzo Fertitta, the previous owners of the UFC and all Station Casino Brands in Vegas. In 2008 he was a contestant on the fifth season of the reality television competition Top Chef. Currently he is on a mission to reintroduce Hawai'i street food to the community.In this episode we talk about growing up in Hawai'i, moving to Las Vegas, getting into the culinary arts, opening ‘Ai Pono Cafe, his unique style of marketing, social media drama, future goals, and so much more. Enjoy!Find Gene here: https://www.instagram.com/aiponocafe/-Buy our merch on:Official website: https://keepitaloha.com/Support us on:Patreon: https://www.patreon.com/kamakadiasFollow us on:Instagram: https://www.instagram.com/keepitalohapod/Facebook: https://www.facebook.com/keepitalohapodTikTok: https://www.tiktok.com/@keepitalohapod

Today on the show we welcome Eric Adjepong to the studio, who, along with the writer Korsha Wilson, has released one of our favorite books this spring: Ghana to the World. It's a wonderful collection of stories and recipes that captures Eric's deep connection to Ghana and how the country's cuisine has shaped his career. Eric has appeared on Top Chef and various Food Network programming, and he shares his amazing story and the deep reporting that went into this special book.Also on the show are sisters Alia and Radwa Elkaffas, who have been creating food videos together for over a decade. Known online as the Food Dolls, they've built a following with craveable recipes that blend their Egyptian heritage with their Midwestern upbringing. Now it's all enshrined in their new debut cookbook: Pretty Delicious. It's so fun chatting with Alia and Radwa about finding cooking inspiration, working together as sisters, and much more.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.

We're so excited. This is our first Uglee Truth Sideshow (where we follow along with our favorite reality TV competitions) for the new season of Top Chef. And this season we, indirectly, know one of the contestants! Come be judgy with the Ugs.

It's the second episode, and they've already burned poutine and maple syrup. We talk brown-nosing, pine cones, and HOW CAN YOU NOT PRACTICE POUTINE?!Support the show by heading to maximumfun.org/join, and by following us on Instagram! MaxFunDrive ends on March 28, 2025! Support our show now and get access to bonus content by becoming a member at maximumfun.org/join.

Reality TV, or at least TV that vaguely resembles reality, takes over the podcast this week. First, Neal Pollack welcomes in Rick Ellis, from the Too Much TV sub stack, to discuss Neal's thesis that TV food competitions have reached their "decadent endgame." Rick doesn't quite agree. His thesis is that Jeffrey Zaslav and the other Warner Brothers Discovery executives who run the Food Network have just realized they can make more profit by producing fewer episodes.They both criticize, somewhat lightly, that Top Chef has become little more than a feeder ramp for bad Food Network shows. Rick, much to Neal's surprise, has little bad to say about 'House of Knives,' which Neal considers to be the absolute nadir of the food competition genre. Neither of them are willing to offer any praise to 'Wildcard Kitchen,' which feels phony and derivative. Regardless, this is the deepest dive into the politics and machinations of food competition TV as you're ever likely to hear anywhere.More discussed in the zeitgeist is 'Love Is Blind,' which recently concluded its 8th season with a couple of high-profile jiltings, one at the altar itself, because the betrothed couldn't agree on politics. In both cases, it was liberal women rejecting conservative or at least apolitical men. Neal and guest Rachel Llewellyn parse what this actually portends for society. It used to be the case that people in romantic relationships could disagree on politics, at least as regards some issues. Love Is Blind is really just a symptom of a larger societal illness where people are no longer allowed to disagree. Many of them simply exist in different realities entirely. These are sad times, especially if you're competing in a cooking show against someone who you might want to marry but cannot because you hold different political opinions than they do on important issues of the day.Enjoy the podcast!

Dan Fienberg, TV critic from The Hollywood Reporter, joins Nick to talk about the current season of Top Chef in Canada (a nod to Dan's Canadian roots), the upcoming season of The White Lotus, and to review several new shows and documentaries including Strange Journey: The Story of Rocky Horror, Long Bright River, and Happy Face starring Dennis Quaid. Later, Esmeralda Leon and Nick continue The Great Pop Culture Quiz with a round of questions focused on that fabulous decade—the 1980s. They also discuss the unexpected acting career of Curt Smith from Tears for Fears (yes, he appeared on Psych), and they look back on the marketing disaster that was New Coke. [Ep 335]

This week Bryan and Reaves struggle to find something to talk about and then they do the part you like - the talk about Top Chef Season 22, Episode 2 - "Brunch a la Baloud"Episode recap starts at - 25:45Subscribe for new episodes on Mondays or Tuesdays or even Wednesdays sometimes. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef is Bryan, Jamal, & Reaves.Pod Chef LinksFollow us on Instagram and Twitter -@podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/jeffrayfilms/⁠

In this episode, we dive into the Quickfire that left some chefs scrambling, a high-stakes Elimination Challenge that tested their creativity under pressure, and the bold flavor combos that either wowed the judges—or flopped hard.

Top Chef Season 22- How Important is Editing in Reality TV? #TopChefSeason22 #Canada #realityTV #Cooking  Kat and Morgan talk about one of their favorite TV shows in this week's duo episode: Top Chef! We dive into Top Chef season 22 in Toronto, asking important questions like, "How long until they make poutine?" While talking all things Top Chef we take many detours into discussing overall reality TV, including reality competition strategy and the importance of editing. And it wouldn't be a Legendary Ladies episode unless we discussed a million other reality shows, including the Mr. Beast Games, Hell's Kitchen, Tournament of Champions, and, somehow, Love is Blind.  What do you think of the new season of Top Chef? What are your favorite reality TV shows? Comment below! Support Kat, Morgan, and Amy by subscribing to their Patreon to get exclusive access to after-show chats, extra episodes, deleted scenes and ways to join in live on the show! Find us: https://www.patreon.com/thelegendaryladiesa Want to show your support another way? Leave us a five-star review on iTunes, and subscribe to our podcast on all the platforms! Comments or suggestions? Email us at thelegendaryladies@gmail.com Find our hosts online: Kat: @ComicUno  Morgan: @Mojotastic Amy: @Amy_Hyp

In this week's Denise Richards and Her Wild Things, Top Chef winner Brooke Williamson swings by to help Denise cook while Aaron hides his boner. Meanwhile, Sami gets to see her new nose. To watch this recap on video, listen to our Traitors bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We hear why Susie is working overtime as a mom, but she has faith for a better boy. We discuss the woman who died on an airplane and the flight crew strapped her into a seat next to (living) passengers, and Sarah explains why it was traumatic. Susie talks about how scientists are tracking the age of birds' nests and how they found one that is lasting the test of time, thanks to garbage. We get annoyed about clickbait articles that reported the latest "science" on black kitchen tools, but didn't update readers when the study was retracted and one company is suffering as a result. We find out how an online "sexpert" is helping actual sex scientists, but might be skewing the data. We hear why reality tv prizes are stagnating and not keeping up with inflation, and Top Chef is the exception, but Sarah is still mad about it. And we learn why this plateau in winnings opened the door for Mr. Beast to have a hit with his new show. But we are shocked to hear how older participants on the show are responding in a totally different way to Gen Z players, who are unable to see the divide between real life and the game. We discuss the changes Dawn dish soap had to make in their formula to cope with all the meat we're eating. And we learn how a camping contraption gave Sarah the feeling of...being a man?Listen to more podcasts like this: https://wavepodcastnetwork.comJoin our Candy Club, shop our merch, sign-up for our free newsletter, & more by visiting The Brain Candy Podcast website: https://www.thebraincandypodcast.comConnect with us on social media:BCP Instagram: https://www.instagram.com/braincandypodcastSusie's Instagram: https://www.instagram.com/susiemeisterSarah's Instagram: https://www.instagram.com/imsarahriceBCP on X: https://www.x.com/braincandypodSponsors:Go to https://paireyewear.com and use code BCP for 15% off your first pair. And support the show by mentioning that The Brain Candy Podcast sent you in your post-checkout survey!Visit https://cozyearth.com and use my exclusive 40% off code BRAINCANDYGet an exclusive 20% off your first order at https://thrivecausemetics.com/BRAINCANDYSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We Know Top Chef Season 22 Premiere Top Chef is back, and so are we! Haley Strong, Latonya Starks, and Curt Clark are here to break down the premiere of Top Chef Season 22, where a fresh batch of talented chefs battle it out for culinary supremacy. In this episode, we dish on the season's […]