Podcasts about Top Chef

Padma Lakshmi's new cookbook, Padma's All American, is a natural extension of her Hulu series Taste the Nation. In fact, the documentary laid the groundwork for the book, says the former Top Chef host. “Once we had done the show, I had all these communities I had already embedded myself in,” she told Newsweek's H. Alan Scott. Beyond recipes, the book carries an important message: Lakshmi “was trying to...really highlight the positive effects of having all these contributions from immigrants.” For Lakshmi, the recipes are ultimately a vehicle for connection. “I am hoping that the food will entice you, will almost be like a bait to get closer to your neighbors. Hopefully you'll be curious enough to get to know the culture that the food came from and the people that are making this food.” Lakshmi returns to TV with the new CBS reality competition series America's Culinary Cup, where elite chefs compete for a major prize. “It doesn't look like any other TV set or studio I've ever seen.” Subscribe to my newsletter: https://link.newsweek.com/join/for-the-culture Follow me: https://linktr.ee/halanscott Subscribe to Newsweek's YouTube: https://www.youtube.com/newsweek See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Food historian and acclaimed author Becky Libourel Diamond provides an exclusive look inside her spectacular new release, The Gilded Age Christmas Cookbook, during an in-depth interview on The Ash Said It Show. This summary is a must-read for holiday bakers and food history enthusiasts seeking to bring 19th-century elegance to their modern Christmas celebrations. The Mystery of the Sugar Plum Revealed Becky definitively solves the mystery of the legendary sugar plum. She reveals the surprising truth: these historic confections are not sugary plums, but highly prized, expensive spice-coated nuts and seeds, meticulously layered in candy. This insight reframes the sugar plum as the ultimate luxury Victorian dessert of the Gilded Age. Extravagance, Adaptations, and Chef Walter Staib When discussing Gilded Age extravagance, Becky champions incorporating the era's tradition of extended, multi-day feasts and generous hospitality into the modern holiday schedule. The most demanding recipe to update was the lengthy historic fruit cake. Her secret weapon for accurately translating complex 19th-century measurements for today's home bakers? The simple, essential digital kitchen scale. Becky shares her deep respect for fellow food historian Chef Walter Staib, who penned the book's foreword. She would love to see him prepare the grand historic roasted Christmas goose on his show—the ultimate Gilded Age holiday centerpiece. Global Traditions and Festive Recipes Beyond Christmas, the cookbook includes Hanukkah and New Year's traditions. Becky shares a fun fact about Hanukkah: the focus on oil-fried recipes, such as perfect latkes, symbolically commemorates the miracle of the oil. For those ready to dive in, Becky recommends the Holiday Tea Cakes as the perfect festive project to start with. For the ultimate showstopper dessert at a holiday feast, she suggests the impressive, flaming Victorian Christmas Pudding. The Gilded Age Christmas Cookbook is the definitive guide to vintage holiday recipes and traditions, offering a blend of history and accessible Christmas cooking for every modern kitchen. Becky Libourel Diamond: The Food Historian Connecting the Past to Your Plate Becky Libourel Diamond is a uniquely accomplished food writer, librarian, and historian whose career masterfully blends rigorous historical research with captivating storytelling. She is the definitive authority on Gilded Age food history and Victorian culinary traditions. New Release & Must-Read Cookbooks NEW! Her latest book, The Gilded Age Christmas Cookbook: Cookies and Treats from America's Golden Era (Launched September 2025), is a critical resource for holiday bakers and Christmas enthusiasts. Each recipe offers a colorful glimpse into Gilded Age Christmas lore, featuring the history, ingredients, and original baking methods of the era. * Available Now: Find this essential historical cookbook on: * Amazon * Barnes & Noble * Bookshop.org * Walmart * and more major retailers. Previous Bestseller: The Gilded Age Cookbook (August 2023) transports readers back to the elegant dining tables of the 19th century. This book successfully merges detailed Gilded Age stories of celebrity figures—the Vanderbilts, Astors, and Goulds—with historic menus and period recipes updated for modern kitchens. Landmark Culinary History & Research Becky's expertise extends across early American fine dining: * The Thousand Dollar Dinner: An engaging account of the nineteenth-century "Top Chef"-style competitionbetween Philadelphia and New York restaurateurs, documenting the extravagant, seventeen-course feast that helped launch fine restaurant dining in America. * Mrs. Goodfellow: The Story of America's Cooking School: Her first book details the life of a successful 19th-century pastry chef who pioneered an innovative cooking school for young women in Philadelphia.

durée : 00:28:34 - Les Bonnes Choses - par : Caroline Broué - Portrait de la cheffe nantaise Sarah Mainguy, finaliste de Top Chef 2021 devenue cheffe étoilée. Elle publie Terre Mère (Hachette Pratique), un livre-manifeste sur le lien entre cuisine et vivant. - réalisation : Jean-Christophe Francis - invités : Sarah Mainguy Cheffe installée à Nantes, à la tête des cuisines du restaurant Freia

durée : 00:28:34 - Les Bonnes Choses - par : Caroline Broué - Portrait de la cheffe nantaise Sarah Mainguy, finaliste de Top Chef 2021 devenue cheffe étoilée. Elle publie Terre Mère (Hachette Pratique), un livre-manifeste sur le lien entre cuisine et vivant. - réalisation : Jean-Christophe Francis - invités : Sarah Mainguy Cheffe installée à Nantes, à la tête des cuisines du restaurant Freia

durée : 00:28:34 - Les Bonnes Choses - par : Caroline Broué - Portrait de la cheffe nantaise Sarah Mainguy, finaliste de Top Chef 2021 devenue cheffe étoilée. Elle publie Terre Mère (Hachette Pratique), un livre-manifeste sur le lien entre cuisine et vivant. - réalisation : Jean-Christophe Francis - invités : Sarah Mainguy Cheffe installée à Nantes, à la tête des cuisines du restaurant Freia

Join André Natera on Chef's PSA as he sits down with Chef Adrienne Cheatham—James Beard Award semifinalist and former Top Chef contender. Together they cover her evolution from the elite kitchens of Le Bernardin to the pressures and freedom of private-chef life.We dig into seasoning, knife work, kitchen presentation, brand building and the meaning of staying true to your voice in a changing culinary world.Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/BragardUSA → https://bragardus.com — Use promo code chefspsa20 for 20% offJames Beard Foundation → https://www.jamesbeard.orgChef Adrienne Instagram → https://www.instagram.com/chefadriennecheatham/

En driftig sygeplejerske, der insisterede på at gøre en forskel for sin sygdomsramte søster, danner rammen for de første spæde skridt mod medtech-selskabet Coloplast. I dag er selskabet verdensledende og hjælper millioner af mennesker med private og intime ledelser, så de kan leve et så normalt liv, som overhovedet muligt. Mød selskabets fungerede CEO, Lars Rasmussen, der i denne særudgave af Millionærklubben ser tilbage på en bemærkelsesværdig udvikling - både for sig selv og for selskabet. Vært: Bodil Johanne Gantzel.See omnystudio.com/listener for privacy information.

Southwest Airlines, long known for its open boarding policy, is rolling out assigned seating for the first time. The change marks a major shift as the carrier caters to growing demand for premium travel options, allowing passengers to pay for seat upgrades starting next year. In his first comments since the NFL announced Bad Bunny as the Super Bowl halftime performer, commissioner Roger Goodell expressed confidence in the highly-anticipated show and defended the league's decision amid some political blowback. Trump administration policies like the trade war with China are threatening the survival of many U.S. farms. The White House says billions in bailout money is on the way, but some farmers say the help is not nearly enough. At 102 years old, Dick Baughn is dominating the tennis court, busy keeping up with players decades younger than him. The decorated fighter pilot who commanded the skies in three wars, picked up tennis in his 50s. CBS News' Janet Shamlian has the story. Celebrity chef Tom Colicchio, known for his role on "Top Chef," joins "CBS Mornings" to discuss the 25th anniversary edition of his landmark cookbook "Think Like a Chef." The updated release features new recipes and fresh reflections on how his approach to cooking has evolved over the years. Actors Dave Franco and Mason Thames join "CBS Mornings" to discuss their roles in the new film "Regretting You." The story follows two generations navigating love, loss and second chances after tragedy brings their lives unexpectedly together. Misty Copeland talks to Gayle King about her groundbreaking career and the "Firebird" performance she says changed her life and the world of ballet. More of Copeland's interview with Gayle King will air Friday on "CBS Mornings." In this week's "Mornings Mixtape," Simple Minds lead singer Jim Kerr joins "CBS Mornings" to reflect on the band's iconic hit "Don't You (Forget About Me)," which helped define the 1985 film "The Breakfast Club." Kerr shares how the band almost turned down the song that became a timeless anthem. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

When you watch a competitive reality show, you might think about how you'd win. But maybe you think about a much more powerful role for yourself: the judge. We discuss which reality tv show we'd like to judge - including Top Chef, American Idol, Rupaul's Drag Race, and Rhythm + Flow.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Danelle and I are back at it with a theory deep dive. Did I rage bait Danelle repeatedly with this one? Yes, I did. So let's chat about Imogen and her potentially diabolical signet. Also, let us know how you can nominate or submit someone to cooking shows. Madi needs to be on Top Chef.

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Hear from the Top Chef NWA competing chefs: Chef Bill Martfeld from Lasang Pinoy, Chef Sara Guevara from the Walmart AMP, Chef Jesus Rodriguez from San Miguel Mexican Grill & Bar, and the defending champion, Chef Roni Mathis from the Arkansas Food Innovation Center at the Market Center of the Ozarks.  They'll talk about why they're competing in Top Chef NWA this year, and a few may just flat-out tell you what they'll be cooking for the competition.  Get to know these awesome people on this bonus edition of the Flavors off Northwest Arkansas podcast!

Glenn Viel, chef 3 étoiles : leçons d'excellence pour les cabinets et directions financièresDans cet épisode, on démonte le mythe du « glamour » pour parler concret : pression du chrono, rigueur opérationnelle, management d'équipe et régularité au plus haut niveau. Glenn Viel, chef triplement étoilé et jury de Top Chef, partage son parcours : d'un élève en difficulté à une référence mondiale, et déroule une véritable masterclass de performance durable.Pourquoi c'est utile aux professionnels du chiffre ?Parce qu'une brigade et un cabinet, c'est la même équation : des process, du timing, une qualité sans faille et une culture d'exigence qui se mesure chaque jour.Au programme :La “recette” des 3 étoiles : style, régularité, standards et obsession du détailLe chrono comme contrainte structurante et source de tension maîtriséeComment structurer une équipe pour que le service (ou la prod) sorte juste, à l'heure, tout le tempsLe parallèle artisanat / sport de haut niveau : s'entraîner, répéter, performerLe dépassement personnel : dyslexie, échec scolaire, revanche et construction d'un mentalÀ écouter si vous dirigez un cabinet, pilotez une équipe finance/gestion, ou cherchez à instaurer une culture de haute performance sans casser les gens.Profil Instagram de Glenn Viel : https://www.instagram.com/glennviel--------Bienvenue sur le podcast n°1 de la filière comptable et financière ! + 650 000 écoutes.Je suis Nicolas Piatkowski, cofondateur de l'école en ligne Les Geeks des Chiffres, qui a formé plus de 14 000 étudiants au DCG & DSCG : https://www.lesgeeksdeschiffres.comChaque semaine, des pros du chiffre me partagent leur parcours, leurs réussites (et galères !), leurs conseils, et t'aident à décrypter un secteur en pleine mutation.Que tu sois en DCG, DSCG, alternance, BTS ou un professionnel aguerri… Tu trouveras ici des interviews inspirantes, des retours d'expérience concrets, des insights métier et des clés pour te démarquer dès tes premières expériences.Au programme :Réalité du métier d'expert-comptable ou de financier aujourd'hui.Les compétences techniques et digitales de demain.Outils tech, indicateurs clés, culture business.RH, management, soft skills… tout ce qui compte vraiment !Et bien sûr, des conseils pour réussir tes études, tes stages, ton alternance ou ton premier CDI.Si tu veux prendre une longueur d'avance dans tes études et ta carrière, ce podcast est ton nouveau compagnon de route.Bonne écoute… et c'est partiiiiii !  »Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Today is the second episode of our miniseries in partnership with Destination Canada, where we shine a spotlight on some of our favorite Canadian chefs, creators, and culinary stars.Today's guest is chef, cookbook author, TV host, entrepreneur, and mom Eden Grinshpan. Born and raised in Toronto, Eden has always brought joy, humor, and a love of big, bold flavors to everything she does. She chats with host Kerry Diamond about her Canadian upbringing shaping her approach to food, and how she became the host of “Top Chef Canada.” The new season premieres Tuesday, Oct. 14th, and Eden says telling the contestants to “pack their knives and go” doesn't get any easier, even with multiple seasons under her belt. She also shares what makes two of the winners, Chefs Nicole Gomes and Erica Karbelnik, so special. With Canadian Thanksgiving less than a week away, Eden walks us through a few dishes from her new cookbook, “Tahini Baby,” that are perfect for the modern holiday table. Thank you to Destination Canada for supporting our show. Learn more at travel.destinationcanada.comSubscribe to our SubstackJubilee NYC 2026 tickets hereMore on Eden: Instagram, website, “Tahini Baby” cookbook, Eden on Radio Cherry Bombe earlier this yearMore on Kerry: Instagram

For nearly forty years, Chef Tom Colicchio has been one of the most dynamic innovators in the culinary world through his restaurant empire, “Top Chef”, his hit television series and his best-selling cookbooks. The eight-time James Beard Award winner shares his secret sauce to innovation in a live interview and cooking demonstration at the Future Proof Wealth Festival, as part of “Recipe for Innovation, Live”, from InvescoQQQ, in partnership with Investopedia and Food and Wine.https://www.invesco.com/qqq-etf/en/recipe-for-innovation.htmlhttps://www.invesco.com/qqq-etf/en/home.html Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fredsforhandlingerne om Gaza i Egypten. Præsident Trump og hans regering er involveret i flere retssager, søgsmål og stævninger .Effekt­fuld formel skaber kursre­kord i bankaktie. Ørsteds kapita­l­ud­vi­delse er endnu ikke slut. Topchef vil sælge våben på abonnement. Fyringsrunden i Novo fortsætter.   Vært: Trine Duvander (trine.duvander@borsen.dk)

Chef Gabe Erales, winner of Top Chef Season 18, joins the Painful Lessons Podcast with Tyler Ramsey to share his raw story of success, failure, and redemption.Gabe opens up about growing up with Mexican culinary traditions, competing on Top Chef during COVID, the pressures of Michelin-star cooking, and the painful public scandal that reshaped his career and marriage. He also discusses mentorship, nonprofit work in Mexico, and what it really takes to find balance as a chef.This episode isn't just about food—it's about humility, resilience, and the lessons learned when ego collides with reality.

Send us a textIn Episode 7 of this season's Digital and Dirt podcast, Ian welcomes Marissa Nance, Founder and CEO of Native Tongue Communications, a multicultural marketing agency helping brands connect with diverse audiences. for a conversation on how to build authentic connections in today's marketing world. Podcast Breakdown00:00 – 04:49 Introduction, Handbags, Love & Basketball house, & NBA ties04:50 – 09:48 Athletics, Teamwork & Values that shaped her career09:49 – 15:28 AI, Culture, & The importance of authenticity in marketing15:29 – 23:44 Early career at BBDO, Survivor, Top Chef & Castaway23:45 – 30:00 Storytelling, microcultural marketing, & Audience connection30:01 – 33:50 Leaving Omnicom & Launching Native Tongue33:51 – 41:15 Challenges as a founder & Building cultural competency41:16 – End Proudest career moments, & Advice for future leaders

EU-plan for hurtigst muligt at lukke hullerne i forsvaret. Pandoras nye topchef skal løfte Pandoras arv. Novos sparerunde får betydning for samarbejdspartnere. Dollarens dominans. Obton fortsætter solcel­le­rejsen. Nedlukning i USA. Den grønne kapita­lisme virker ikke.   Vært: Trine Duvander (trine.duvander@borsen.dk)

Missed a stop? We've got you. This season's recap rewinds our best moments. Join hosts Mitti and Michelle as they recall tales of haunted nights aboard the Queen Mary, close encounters near Area 51, a record-breaking birder who can hoot like an owl, the rhinestone sparkle of Portland's 8 Seconds Rodeo, and the cuddly joys of goat yoga. Along the way, they share listener shout-outs, unexpected lessons, and a few dream guests they're already plotting for season three. (Kendrick Lamar, call us.) Best-of hits:  Spooky stays debate: Michelle vows never to sleep in a former hospital; Mitti would (barely) choose staying in an ex-morgue over risking Scary Mary's chilling grip in Skagway, Alaska. Alien encounters: From the UFO episode, Laura Krantz's creepy run-in at Area 51's gate and the mysterious Black Mailbox letters. Chef Preeti Mistry's real talk: Rethinking food as personal storytelling; plus a dash of spicy Top Chef tea. Bird-nerd joy: Noah Strycker's pitch-perfect pygmy-owl call and beginner-friendly ID tips. Black rodeo boom: Ivan McClellan's Eight Seconds—packed arenas and high-style Western flair. Mitti's already planning her outfit for the next one. Cheese Trail nibbles: Goat cuddles, Cougar Gold in a can, and Monterey Jack's unscrupulous origin story. Upcoming travels: Michelle's saying yes to oddball stops (barefoot hike near Flagstaff, Arizona) and plotting a trip to Belize or Portugal; Mitti's off to Jordan and a Rocky Mountaineer rail trip. Listener love: Michelle's dad's texts, DMs from fans, and special mailbag moments. Via Podcast is a production of AAA Mountain West Group.

Editors - Vikash Patel, Cedric Nairn-Smith and Kyle Reiter ACE Black Rabbit editors Viks, Ced and Kyle worked independently during post but still managed to collectively craft a complex narrative that stayed consistent in tone and style throughout the run of the series.  And while new guy Reiter described feeling like a "bench player" on the team, Viks and Ced benefited from a long working relationship that began with Viks mentoring Ced as his former assistant.  Regardless of any of their past experiences, star and producer Jason Bateman tasked the post team with creating a vibe that had tendencies drawn from Bateman's Netflix hit, Ozark but also from dark comedies like the Safdie brothers' Uncut Gems. Black Rabbit tells the tale of two brothers, Vince and Jake Friedken, former bandmates in a successful musical act whose lives went down different paths in the years that followed.  Rising-star restaurateur Jake is forced into New York's criminal underworld when his chaotic brother returns to town with loan sharks on his trail, opens the door to escalating dangers that threaten to bring down everything he's built. VIKASH PATEL In addition to his work on Black Rabbit, Viks won an Emmy® in 2008 for his work on TOP CHEF and was nominated for an Emmy® in 2020 for his work on OZARK.  Viks has also edited series that include THE SYMPATHIZER (2024), THE MORNING SHOW (2019), BATES MOTEL (2015-16) and LONGMIRE (2012-14). CEDRIC NAIRN-SMITH Prior to Black Rabbit, Cedric's editorial work could be seen on DAREDEVIL: BORN AGAIN (2025), MOON KNIGHT (2022), LISEY'S STORY (2021), THE BOYS (2019-2020) and BATES MOTEL (2015-2017). KYLE REITER, ACE 4x Emmy® nominee Reiter has edited such shows as MR. AND MRS. SMITH (2024), BARRY (2018) and ATLANTA (2016), a series for which Kyle would win an ACE Eddie award in 2019. The Credits Visit Extreme Music for all your production audio needs Hear Viks discuss cutting OZARK and THE SYMPATHIZER Listen to Ced talk about THE BOYS and MOON KNIGHT and DAREDEVIL: BORN AGAIN Check out what's new with Avid Media Composer Subscribe to The Rough Cut podcast and never miss an episode Visit The Rough Cut on YouTube

REPLAYJ'ai reçu l'exceptionnelle Clarisse Ferreres-Frechon, fondatrice de l'Agence Melchior.Oui c'est la femme du chef étoilé Éric Frechon - et justement on en parle.Clarisse me parle de son parcours atypique dans l'univers de la communication spécialisée dans l'art de vivre, de la gastronomie à l'hôtellerie.Une entreprise lancée sur un coup de tête - devenue une référence en 15 ans.Comment concilier perfectionnisme et sensibilité exacerbée ?Quelle est la place de l'art de vivre dans le monde économique actuel ?Avec Clarisse on parle de la vulnérabilité, l'importance de s'entourer des bonnes personnes, de communication (évidemment) et du succès qui réside souvent dans notre capacité à rêver et à persévérer.Bonne dégustation ;)

What's a Top Chef's go-to recipe for hosting friends?This week, we're not only sharing our best home-cooking bites, but we're also asking Top Chef Melissa King about her favorite bite of the week!By the end of this episode, you'll discover two vegan desserts that use a surprising ingredient, plus a few new ways to bring miso into your weeknight cooking. Chef Melissa King also reveals her go-to date night dish from her new cookbook: Cook Like A King.Tune in for a quick dose of home cooking inspiration!***Links:Find out more about Melissa King, follow her Instagram, and check out her new cookbook: Cook Like a King Recipes discussed in this episode from “Cook Like A King”: Shaighainese Lionhead Meatballs, Miso Baba Ghanoush, Miso Caesar Salad, Miso Marinated Fish, and Hong Kong Milk Tea TiramisuOther recipes discussed: Sonya's grandmother's Tefteli (meatball) recipe, and another of our favorite miso-marinated fish optionsMelissa's "Best Bite" was from House of Prime Rib in San FranciscoOur Cooking a Steakhouse Dinner at Home episode has more steakhouse-inspired recipesOur best bites of the week:Silken Tofu Chocolate Mousse from the Conscious Plant Kitchen – this would be great with the addition of espresso powder, and topped with macerated berries!The “Co-op Tofu Brownie Cookies” can be found in Nicole Rucker's Fat & Flour***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

Melissa King is back! The “Top Chef” champion stops by to chat about her debut book, “Cook Like a King: Recipes from My California Kitchen,” and how it's a roadmap of her life. Melissa got her start as a latchkey kid making meals for her parents, who worked as engineers. She used the microwave until her folks trusted her with the stove, and her mom even gifted her a child-size meat cleaver when she was just eight. Little did they know she would grow up to compete on “Top Chef” twice, and that she would win the title once she learned to embrace the food she grew up with. She credits the show's Padma Lakshmi, Tom Colicchio, and Gail Simmons with pushing her to “think deeper” about her creations and cook with heart and soul. She and host Kerry Diamond also cover the ceviche dish she created for the Met Gala and the Thom Browne suit she wore on the red carpet; how she makes a living as a culinary creative without a restaurant; and what's behind the recipes in her new book. Thank you to Square and Ketel One for their support. Learn more at square.com/bigSubscribe to our SubstackCheck out Cherry Bombe on ShopMyJoin the waitlist for Jubilee L.A.More on Melissa: Instagram, “Cook Like A King” cookbookFollow Kerry on Instagram

Depuis la fin de l'été, le chef Jean Imbert, 44 ans, fait l'objet d'une enquête pour violences sur conjoint. Trois de ses anciennes compagnes racontent avoir subi des violences psychologiques et physiques et l'une d'entre elles, Lila Salet, a déposé plainte à la fin du mois d'août, pour des faits de violences sur conjoint et séquestration, survenus entre 2012 et 2013.Cuisinier médiatique depuis sa victoire à Top Chef sur M6, en 2012, Jean Imbert s'affiche régulièrement avec ses clients prestigieux, des acteurs et des stars de la musique. Il dirige aussi des établissements de renom comme le Plaza Athénée à Paris, ou La Palme d'or, le restaurant de l'hôtel Martinez à Cannes, tous les deux étoilés au guide Michelin. Le 27 août dernier, il a annoncé sur Instagram se mettre « en retrait de [s]es établissement, le temps que la justice fasse son travail ». Cet épisode de Code Source est raconté par Emeline Collet, journaliste au service loisirs et culture du Parisien. Écoutez Code source sur toutes les plates-formes audio : Apple Podcast (iPhone, iPad), Amazon Music, Podcast Addict ou Castbox, Deezer, Spotify.Crédits. Direction de la rédaction : Pierre Chausse - Rédacteur en chef : Jules Lavie - Reporter : Barbara Gouy - Production : Pénélope Gualchierotti, Thibault Lambert et Clara Garnier-Amouroux - Réalisation et mixage : Julien Montcouquiol - Musiques : François Clos, Audio Network - Archives : RTL, M6Info et INA. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

After many ups and downs, the film industry in North Carolina is making gains. Last year, film and TV productions here generated more than $302 million in direct in-state spending and Charlotte is taking in some of that money with productions like "The Hunting Wives," "Roofman," "Bad Counselors" and "Top Chef" shooting here. We take a closer look at what this means for our economy, culture and workforce.

Welcome back to Pizza Quest!Charlotte, NC is starting to generate more and more national buzz as a culinary destination city. Top Chef is in pre-production here in preparation for its next season, with Charlotte as the host city, and some of the local chefs and restaurants are getting recognition by The James Beard and other prestigious organizations. And, on the pizza front, a couple new pizzerias are getting a lot of national recognition and, in the case of our guests on this episode, international acclaim. Bird Pizzeria a tough reservation to get these days, with a 60 day wait list and a location that is slightly off the beaten path, but the pizzas are uniquely their own -- a combination of East Coast as well as Chicago and Cleveland influence. In addition, due to the magic of TikTok and Instagram, the Kale Caesar Salad has gone viral and now people from as far away as New Zealand are filming themselves doing knock-off versions. Who knew?As a Caesar Salad junkie myself (I sometimes flirt with the idea of doing a companion website called Caesar Salad Quest), I had to get over there to find out what all the hoopla was about. My wife, Susan, and met up with Blaine and Honey Parker (who you will meet in a future episode here if you aren't already a subscriber to Blaine's newsletter, Free the Pizza), who had driven 600 miles just to experience Bird Pizzeria as part of their own pizza quest (like I said, the buzz has extended beyond the city walls), and we all shared the (yes) amazing Kale Caesar as well as two signature pizzas, The Plain (their take on a Margherita) and also the White, with half pepperoni and half sausage and a few other embellishments. You'll hear more about the salad and the pizzas during this podcast.In this episode, Nkem and Kerrel share their journey with us, and tell us how they ended up landing in Charlotte and developing their menu. Their story, like many others we've showcased here, is unconventional, loaded with unexpected moments of struggle and grace that somehow have serendipitous, happy endings. Sometimes you throw out the playbook and just follow your gut. Those are the places that often end up becoming legends in the making.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the podcast Eric is joined by Tristen Epps of Buboy. Tristen speaks with Eric about how scrambled eggs and Japanese TV set him on a path towards being a chef, his initial stint in Houston, why he decided on Houston for his big city experience, meeting/working with Marcus Samuelsson, pushing the idea of what really is fine dining cuisine, winning Top Chef: Destination Canada, why now was the right time for him to go on Top Chef, how the show has evolved to showcasing your food within the parameters of the different challenges, why the cooking is the easy part of Top Chef, his goals entering the show, finding out that his father passed during the show, wanting to tell truths with his food during the final challenge, what life has been like since he won the show, whether 2026 is the year for Buboy's opening, why the size of the space is extremely important, the possibility of casual hot dog food at Buboy, and more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston's Only Michelin-Recognized Tex-Mex Joint Fires Up New Bellaire Store Houston Taqueria's 2 New Locations will Serve Cocktails by Anvil Owner Pioneering Houston Mexican Restaurant Extends Closing Until Next Year More Than 30 Houston Bars are Selling $7.13 Drinks for Texas Cocktail Week Bon Appetit Showers Praise on Aaron Bludorn's Bistro in Houston Hotel

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

We're counting down the days to Jubilee L.A., our big conference taking place Sunday, Sept. 28th. In the spirit of what's to come, we're revisiting one of the most powerful conversations from this year's Jubilee in New York City: “Meet the Moment: The Power of Food and Storytelling in Creating Change.”Moderated by writer and cookbook author Klancy Miller of “For the Culture,” this inspiring panel brings together an incredible group of changemakers: Paola Velez, founder of Bakers Against Racism; pastry chef and queen of the charity bake sale Natasha Pickowicz; recipe developer and author of “Third Culture Cooking” Zaynab Issa; and Emmy Award–winning documentary producer Deb Freeman of “Finding Edna Lewis.” They're introduced by chef Lana Lagomarsini, a “Top Chef” semifinalist known for her beloved Juneteenth cookouts in New York City.Together, these women reflect on how food and storytelling can move culture, spark change, and bring communities together—something we all need more of right now.Thank you to Square, Ketel One, and The Sports Bra for their support. Learn more at square.com/bigSubscribe to our SubstackJoin the waitlist for Jubilee L.A.Get the Italy Issue of Cherry Bombe Magazine hereMore on Lana: Instagram, website, Lana on Radio Cherry BombeMore on Klancy: Instagram, “For the Culture,” Klancy on Radio Cherry BombeMore on Zaynab: Instagram, “Third Culture Cooking,” Zaynab on Radio Cherry BombeMore on Natasha: Instagram, “More Than Cake,” Natasha on Radio Cherry BombeMore on Paola: Instagram, “Bodega Bakes,” Paola on Radio Cherry BombeMore on Deb: Instagram, “Finding Edna Lewis,” Deb on Radio Cherry BombeFollow Kerry on Instagram

Melissa King is a chef, entrepreneur, television personality, activist, model, tastemaker, and author of the incredible new cookbook Cook Like a King. She is the winner of Bravo's Top Chef: All-Stars L.A. and holds more challenge wins than any other competitor in the history of Top Chef. As mentioned previously on the show, I love Cook Like a King. It really speaks to me, and Melissa shares about what inspired the recipes as well as why she is 100% okay with not working in restaurants.  Also on the show, Aliza and Matt go over some of their favorite chef and restaurant cookbooks from this busy fall season. These include: Soju Party, Russ & Daughters: 100 Years of Appetizing,The Pasta Book, Six Seasons of Pasta, House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant, Family Thai, Franco Pepe: Pizza Chef, Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Charlotte city leaders are urged to be more transparent; Top Chef host love Lang Van; good football weekend, mostly.

In this episode of Wrecked by Art, I share how chef Tristen Epps' win on Top Chef Canada became a powerful metaphor for the creative process. We talk about what it means to create from authenticity, how to keep going when you don't know what you're making yet, and why knowing yourself is the foundation of creative expression. Whether you're blocked, burnt out, or just craving more depth in your art, this episode is for you.What I Talk About in This Episode:Why I love competition shows where people create with passion (Top Chef, Bake Off, Pottery Throw Down, etc.)* A Top Chef moment that cracked me open* What Tristan's win taught me about trusting the creative process* Why the best work often starts without a clear idea* The myth of inspiration vs. the truth of presence* Art as lineage, memory, and cultural storytelling* How authenticity requires deep self-knowledge and healing* The difference between broad and deep impact in creative work* Why your truth—not your polish—is what makes your art matter* A gentle invitation to “go to the grocery store” and meet your art where it livesLinks & Resources:Join the Becoming Art waitlist: cindyingram.com/becomingBook a 1:1 curiosity call: cindyingram.com/coachingFollow me on TikTok and ThreadsMentioned in This Episode:Top Chef Canada Season 22 (featuring winner Tristen Epps)Great Pottery Throw Down, Bake Off, Blown AwayMy book: Art Is About Being Whole: A Memoir Get full access to Wrecked by Art with Cindy Ingram at cindyingram.substack.com/subscribe

Stephanie Izard has a streak of fearlessness in her. She went from being a sous chef to a restaurateur at age 27 and hasn't looked back. Closing that restaurant, Scylla, in 2007 after a three-year run, she went on to compete in and win season four of Bravo TV's Top Chef in 2008. From there she launched her goat-themed restaurant empire, now comprised of two Girl & the Goat locations in Chicago and Los Angeles, two units of her Peruvian concept, Cabra (Spanish for “goat”), in those same cities, as well as Little Goat Diner and Duck Duck Goat in Chicago.At the end of March she opened her first licensed concept, Valley Goat, at the Treehouse Hotel Silicon Valley in Sunnyvale, Calif., and last month she opened Lucky Goat at the Hollywood Casino in Joliet, Illinois, with another to come in nearby Aurora. Next up: Cabrito, a fast-casual concept slated to open at Orlando International Airport.She also recently attended US Foods' Food Fanatics conference in Las Vegas where she caught up with Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality. She shared her approach to menu development, her plans for the future and the odd but beneficial status of being famous.

Holly's Headlines Monday 9/8/25

In this episode of Chef's PSA, André Natera sits down with Travis Petersen (the Nomad Chef) and Dan Kennedy (Pasta Bar, Austin) to explore cannabis cuisine, chef etiquette, and the chef competition circuit. From cannabis-infused dinners and terpenes to the realities of MasterChef and Top Chef, this episode delivers unfiltered insight into modern kitchens.If you're curious about how cannabis is changing dining—or just want real stories from chefs on the grind—this one's for you.⁠Learn more about MarketScale

C dans l'air l'invitée du 29 août 2025 avec Alice Augustin, grand reporter société et violences sexistes et sexuelles au magazine Elle. Star de la gastronomie française, le chef étoilé Jean Imbert a annoncé mercredi sa mise en "retrait" de ses établissements après l'ouverture d'une enquête à son encontre pour des violences conjugales qu'il conteste. "C'est (...) par respect (pour mes collaborateurs, ndlr), que j'ai pris la décision de me mettre en retrait de mes établissements, le temps que la justice fasse son travail", écrit le gagnant de Top Chef en 2012, qui est notamment derrière les fourneaux du restaurant étoilé des hôtels Plaza Athénée à Paris et Martinez à Cannes.Surnommé "le chef des stars", il est visé par une enquête pour violences conjugales ouverte par le parquet de Versailles à la suite de la plainte déposée par une de ses ex-compagnes, l'ancienne actrice Lila Salet. Dans cette plainte portant sur des faits remontant à 2012-2013, elle dit avoir "eu vraiment peur pour (sa) vie" et fait état de gifles récurrentes, violences, de faits d'emprise et d'une séquestration dans un hôtel "pendant plusieurs heures" lors d'un weekend en Italie. Mardi, ses avocates Me Jacqueline Laffont-Haïk et Julie Benedetti ont affirmé que les faits allégués par Lilia Salet étaient à la fois prescrits et contredits par de "nombreux (....) éléments matériels".Le 19 août dernier, l'ancienne Miss France Alexandra Rosenfeld, qui avait témoigné dans le magazine Elle anonymement, a révélé faire partie des victimes présumées du chef Jean Imbert, son ex-compagnon. Elle assure vouloir que "la vérité soit entendue".Alice Augustin Grand reporter société et violences sexistes et sexuelles au magazine Elle, est notre invitée. Elle a signé en avril dernier, avec Cecile Ollivier, la première enquête sur cette affaire, faisant état de quatre victimes présumées. Elle reviendra avec nous sur la portée de ces enquêtes, qui mettent au jour des sujets de société essentiels, que sont les violences conjugales, et psychologiques.

Nadiya Hussain and Kristen Kish are winners of two of the most popular cooking shows on television – and they're both out with new books about life and food. First, Hussain won The Great British Baking Show in 2015. Her latest cookbook Cook Once, Eat Twice is about simplicity, efficiency, and turning one dish into two different meals. In today's episode, she speaks with NPR's Sarah McCammon about a two-part recipe from her cookbook. Then, Kristen Kish won season 10 of Top Chef, but says she wasn't always comfortable being showcased. Her new memoir Accidentally on Purpose tells the story of that journey. In today's episode, she talks with Here & Now's Jane Clayson about growing up adopted, working at fast food restaurants, and filling in for Padma Lakshmi on Top Chef.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

This week on The LA Food Podcast, Luca and Sal dig into the biggest story in food media: the latest round of layoffs at Eater. With reporters like Jaya Saxena and Amy McCarthy let go and LA's newsroom slimmed down, what does this mean for local food journalism, restaurant coverage, and the future of dining media in Los Angeles? We also debate whether influencer content and guides like The Infatuation can really replace in-depth reporting, and whether there's a path forward for food journalism in LA.Plus: our signature Chef's Kiss or Big Miss segment—covering everything from the rise of tableside carts and Florence's iconic Pino's Sandwiches opening in Los Feliz, to Anajak Thai's renovations, Netflix's new Next Gen Chef competition, and the return of the Gelato Festival World Masters. If you care about LA's dining scene, the role of food critics and journalists, and the culture wars playing out in restaurants, this episode is for you.The LA Food Podcast is powered by Acquired Taste Media. Be sure to check out our sister shows: Taqueando with Bill Esparza and Let It Rip. And don't forget to rate and review!–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

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 Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

This week, we have Chef & food personality Ilan Hall in the building. His food has been described as "confrontational" and "designed to alienate as many people as possible". So naturally, we had to have him on the pod.  Not only do we talk food but we play a ridiculous game of boyband "F$CK, MARRY KILL", why David Chang blocked him on IG, the MOST controversial episode of TOP CHEF in 22 seasons starring HIM and why NO ONE should ever open a restaurant EVER. Plus pop music and his take on the Kendrick/Drake beef. It's a spicy one.  @ilanhall  Mentions: @chef.dannygarcia @bravotopchef @chefsamtalbot @marcelvigneron @bbamars @meilin21 @bryanvoltaggio  @craft_newyork @tomcolicchio @casamonobarjamon @wolvesmouth @ideasinfood @hoodrich72 @ronniecwoo @bobbyflay @anovaculinary @sammic_official @mr_camron @guyfieri @chefjeremiahstone @davidchang @utopiabagels @mamas_too   

Chef Tristen Epps, who just won Season 22 of Bravo's Top Chef, grew up the son of a single mom who was a JAG, a lawyer with the military. That meant he moved about 16 times before the end of high school—from Guam to the Philippines—and was exposed to a wide range of cuisines from a young age. His travel background, along with family roots in Trinidad, led to a deep appreciation for food and cooking, and also a desire to both celebrate and elevate Afro-Caribbean cuisine. Now, on the tail of his high profile Top Chef win, he's on a path to opening a fine dining restaurant in Houston called Buboy – a tribute to his grandfather's nickname. And his goals for Buboy are ambitious, as he looks to bring Afro-Caribbean cooking in the United States to the Michelin-star level. We'll talk about all that, plus the years he spent working at the Greenbriar in West Virginia, how his step-father's unfortunate passing mid-season affected his time on Top Chef, and how he's embracing his identity as a Southerner and a Houstonian. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer & Editor/Producer Jeremiah Lee McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Katie Lee Biegel grew up in Milton, West Virginia, descended from a long line of women who really knew how to cook. Her grandparents had a big vegetable garden and canned their own green beans and tomatoes. Her great grandmother won blue ribbons for her angel food cake, her great aunt was a fabulous cook, and all of them instilled in her a love for comfort food and hospitality that she's carried all her life. After getting a lot of attention in the media for her marriage to Billy Joel at age 23, she started writing cookbooks, landed a gig hosting Top Chef, wrote a novel about surfing, and eventually became a co-host of The Kitchen on the Food Network, which she's now been doing for 11 seasons. These days, Katie is busier than ever, with a new movie coming out on the Hallmark Channel called Catch of the Day, which she produced and co-wrote, and a 5 year-old daughter who does not love vegetables. Sid talks to Katie about her Appalachian roots, her favorite restaurant ever, her recipe for sweet tea oven fried chicken, and her family's Christmas tradition in West Virginia. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Are You Watching Top Chef?

In this episode, I sit down with Katie Lee Biegel, renowned food personality and co-host of The Kitchen, for a candid conversation about her journey in the culinary world. Katie shares her lifelong love for food, cooking with her grandmother, and how she navigated the ups and downs of her career from Top Chef to The Kitchen. We dive into her approach to cooking, favorite recipes, and how motherhood has impacted her relationship with food. Katie also opens up about her fertility struggles, postpartum anxiety, and finding balance in her personal and professional life.Key Takeaway / Points:Katie's early passion for food and cooking with her grandmotherHer journey from journalism major to food personalityKatie's experience hosting Top Chef and joining The KitchenAdvice for aspiring food media personalitiesBalancing personal relationships in the public eyeKatie's fertility journey and advice for those undergoing IVFDealing with postpartum anxiety and her transition into motherhoodHow motherhood changed Katie's approach to her career and cookingKatie's cooking tips, favorite recipes, and kitchen must-havesPlus, her experience cooking for Ina Garten!This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Sponsors:Quince: Go to Quince.com/cameron for free shipping on your order and three hundred and sixty-five-day returns.Graza: Add Graza Olive Oil to your summer time patio party arsenal. Visit https://graza.co/CAMERON and use promo code CAMERON today for 10% off of the TRIOAlloy: Get your Alloy prescription today. Visit https://myalloy.com and use code CAMERON today for $20 off your first order! #AgeGracefullyGreen Chef: Head to Greenchef.com/50CAMERON and use code 50CAMERON to get fifty percent off your first month, then twenty percent off for two months with free shipping.Venmo: Visit Venmo.me/debit to learn more and sign up todayArya: Go to Arya.Fyi/Cameron to get 15% off your first orderFollow Katie:Instagram: @katieleebiegelWebsite: katieleebiegel.comTikTok: @katieleebiegelPodcast: All On The Table with Katie Lee BiegelFollow me:Instagram: @cameronoaksrogers and @conversationswithcamSubstack: Fill Your CupWebsite: cameronoaksrogers.comTikTok: @cameronoaksrogers and @conversations_with_camYoutube: Cameron RogersProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Note from James:So Chef Curtis Duffy—he's won Michelin Stars, a James Beard Award. He's been on Netflix's Iron Chef, was a judge on Top Chef season 21, and he's even shown up in The Bear. He runs the Chicago restaurants Ever and Grace, and he wrote this incredible memoir called Fireproof: Memoir of a Chef.I could list all the accolades, but what really got me was his story—it's one of the most intense and heartbreaking I've ever read. The kind of story that stops you in your tracks. We talk about all of it—the trauma he lived through, the discipline he built, and what it takes to truly be great at anything. If you're chasing excellence in any part of your life, this episode will hit hard.Episode Description:James sits down with acclaimed chef Curtis Duffy for a raw and powerful conversation that goes far beyond the kitchen. From the trauma of losing both parents in a murder-suicide to earning multiple Michelin stars, Duffy shares the personal and professional disciplines that shaped his life. This isn't just a story about food—it's about resilience, focus, and the high cost of mastery. Whether you're building a business, learning a craft, or rebuilding your life, Curtis's story offers something rare: clarity on what it really takes.What You'll Learn:The difference between discipline and motivation—and why only one sustains greatness.How Curtis transformed personal tragedy into a lifelong drive for excellence.What separates a 2-star Michelin restaurant from a 3-star—and why consistency matters more than you think.Practical ways to develop expertise, even in everyday tasks (like boiling an egg).The importance of emotional control and quiet leadership in high-pressure environments.Timestamped Chapters:[00:00] Intro: Why Curtis Duffy's story matters[01:45] Chef vs. metalhead: Black Sabbath and personal intensity[04:50] The family tragedy that shaped everything[10:30] Processing the unimaginable: police, negotiation, and aftermath[13:00] What Curtis wishes he had heard from his mother[15:45] Breaking the cycle of abuse[19:00] Leadership in the kitchen: discipline, not yelling[22:00] Hiring red flags and building the right team[26:00] The value of obsession and sacrifice[30:00] Curtis's first spark of culinary creativity[32:00] What makes great chefs great[34:00] The science of boiling an egg—and why it matters[36:30] Developing "chunks" of expertise over decades[38:00] Talent vs. skill: what really wins[41:00] The role of discipline and why most people stop short[43:00] Going from chef to restaurateur and media personality[47:30] The pressure of competition shows vs. real kitchens[49:00] How to train consistency into a restaurant culture[52:00] Where restaurants are headed next[53:00] James gets BLT advice from a Michelin-starred chef[56:00] What makes a perfect baguette—and why most are awful[58:00] Final thoughts and how to connect with CurtisAdditional Resources: