Podcasts about Top Chef

The Fangirls are at it again with another double header! They are joined by debut YA author (and former Top Chef competitor!) Marisa Churchill (SECRETS, SPELLS, AND CHOCOLATE) and international bestseller Elise Kova (DRAGON CURSED) for lots of laughs, tea spilling, and bookish joy. Stay up to date with Marisa and Elise by visiting their websites!Click here to read the extended show notes, which includes where to find a list of all the books mentioned in this episode, how to contact us, where to find us on social media, how to support the show and The Fangirls, and all our internet besties and associated coupon codes: http://theincoherentfangirl.com/show-notes

Summer in Madison is always sweet, but this year we have even more to look forward to as “Top Chef” star and Ho-Chunk chef Elena Terry's new restaurant, Tall Grass, will *hopefully* open at the Madison Museum of Contemporary Art just in time for the Art Fair in the Square. Host Bianca Martin spoke with Terry on the podcast to talk about what to expect from the menu, why she chose to open a restaurant in MMOCA, and how she plans on serving both her customers and her community. 

Alexia Duchêne's West Village (NYC) restaurant Le Chêne opened about eight months ago, and has already found its rhythm as a home for Alexia's personalized yet unmistakably French cuisine. In this conversation, the still-young chef--who cooked in Paris and London before moving to the US--shares the familial and professional influences that helped unleash her culinary style; what her Top Chef experience was like; and some principles of hospitality that every aspiring chef and/or restaurateur should hear. She also discusses her love of New York City, and the journey that led her to open Le Chêne. Episode host/producer: Andrew Friedman Producer: Roderick Alleyne Videographer/editor/mixer: Victor Michael Thelian THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

The latest player murdered on The Traitors Season 4, Kristen Kish, breaks down the "wildly entertaining" experience of watching her own demise from the comfort of home. The Top Chef host and culinary icon reflects on the "mentally draining" reality of life inside the castle, the "crazy" difference between Rob Rausch's quiet demeanor and his high-energy confessionals, and why she felt "far less pressure" playing a game of lies than she does in a professional kitchen. Kristen also responds to fans calling the Faithfuls "dumb," explaining why she can't be "mad or frustrated" with her fellow players, and reveals if she would ever return for a potential All-Stars.

Indtil for nylig var Nadia Carlsten en af de mest magtfulde personer i den danske techbranche. Hun blev sat i spidsen for den danske supercomputer og prestigeprojektet Gefion og kom til posten med et imponerende cv i bagagen. Men nu er hun skubbet ud ad bagdøren. Uden store overskrifter. Uden at ret mange har opdaget det. Hvad er der sket bag kulisserne? I panelet: Jens Klarskov, public affairs-rådgiver i Rud Pedersen Karina Rothoff Brix, landechef i Danmark for kryptoplatformen Firi Niels Lunde, erhvervskommentator på Finans Vært: Rasmus Bendtsen Producer: Kasper SøegaardSee omnystudio.com/listener for privacy information.

What do you do when last period feels like it's dragging and everyone, including you, is running on fumes? In part two of our conversation with Brian Sztabnik and Susan Barber, we share quick, high-energy strategies to reset the room, from Top Chef–inspired build challenges to two-sentence horror stories and poetry puzzles that get students moving and thinking fast. We also talk meme projects for Pride and Prejudice, character playlists for Frankenstein, and how to build a classroom culture where it's safe to care. Most importantly, we remind you that engagement doesn't have to be nonstop chaos. Sometimes quiet reading and plot review are exactly what your students need, and what you're doing already matters.Resources:100% Engagement Listening Guide (FREE!)Watch BNT episodes on YouTube!Shop Our Faves.Related Episodes:Episode 96, How to Select Choice Reading + Our 20 Favorite Classroom Books Episode 191, Project Based Learning: An Interview with Danielle HicksEpisode 282, We're Building Our ELA Units WRONG. Here's How to Fix ItEpisode 284, 100% Engagement (Part 1)✨ SHOW NOTES: https://www.bravenewteaching.com/home/episode286"Send us a message - please include your contact information so we can chat soon!"Head to bravenewteaching.com/waitlist to become a beta tester for BNT University!Support the show

Carla Hall, a true culinary phenomenon, transcends the kitchen to inspire with her profound emotional intelligence and unwavering authenticity. From her legendary status on Top Chef and Food Network to her empathetic role as "the judge of judges," Carla embodies a unique blend of warmth and wisdom. Her journey underscores the power of embracing one's true self, transforming every dish and interaction into an experience of joy, encouragement, and undeniable connection.Takeaways:The Power of Authenticity and Evolution: Carla Hall demonstrates that remaining true to oneself while constantly evolving is key to enduring success and personal fulfillment in a rapidly changing world.Emotional Intelligence in Leadership: Her approach to guiding and nurturing others, whether in the culinary world or in life, highlights the critical role of empathy and understanding in effective leadership.The Hidden Realities of Culinary Arts: Beyond the glamour of television, Carla sheds light on the intense pressure and mental fortitude required in the culinary industry, advocating for greater awareness and support for mental health.Sound Bytes:"You are his inspiration in the kitchen. And I owe you so much because it rounds him out.""People aren't going to allow themselves to be vulnerable if they feel like they're judged.""As long as I lead with joy and being my true authentic self, like you can't go wrong."Connect & Discover Carla:Website: carlahall.comInstagram: @carlaphallFacebook: @chefcarlahallTikTok: @carlaphallX: @carlahallYouTube: @carlahall2201Show: Please Underestimate Me

Une info “Miam miam glouglou”

Your noonas have been at this podcasting thing for over five years now, and that means we have a lot of anecdotes, jokes, and even patron-created puns that we reference all the tme (Kim Fin, anyone?). But we also realize (and LOVE) that we get new listeners every day who may not be up on all the Afternoona lore yet. So along with help from our patrons (who seem to know us better than we know ourselves), we deep dive the origin stories if everything from the Amy Stop Button to Lia's short-lived stint on Top Chef, to Megan's life-altering hike up Mount Washington. Welcome to Afternoona Lore.Ready to download your first audiobook? Don't forget to click HERE for your free Audible trial.*Audible is a sponsor of Afternoona Delight Podcast*Are your family and friends sick of you talking about K-drama? We get it...and have an answer. Join our AfterNoona Delight Patreon and find community among folks who get your obsession. And check out www.afternoonadelight.com for more episodes, book recs and social media goodness. And don't forget about the newest member of our network: Afternoona Asks where diaspora Asians living in the West find ways to reconnect to Asian culture via Asian/KDramas.Last but CERTAINLY not least....love BTS? Or curious what all the fuss is about? Check out our sister pod Afternoona Army for takes on Bangtan life. ★ Support this podcast on Patreon ★

Joe has cooked in three-star Michelin kitchens, competed on two seasons of Top Chef, is a social media star with nearly 500K followers on Instagram, has created two delicious consumer packaged goods, and is a regular as both a competitor and a judge on Food Network... and he came on the podcast to discuss it all! I've been a massive fan of Joe for years, and the mustachioed pasta savant gave me one of the best food conversations I've ever had. You can't miss this episode! Find Joe Sasto: Instagram: https://www.instagram.com/chef.joe.sasto/ Website: https://www.joesasto.com/ YouTube: https://www.youtube.com/c/chefjoesasto Joe's Brands: Tantos! – https://www.eattantos.com/ Ripi – https://ripifoods.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠Hurrdat ONE Website⁠⁠⁠ or visit ⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠!  Timestamps: 00:00:00 – Intro & Teaser 00:00:58 – Welcome to the Show, Joe! 00:03:15 – Ranch as a Dipper 00:06:43 – Evolution of the Term “Chef” 00:15:23 – Overcoming Doubts 00:17:29 – Being a Celebrity Chef 00:23:44 – Joe Sasto's Culinary POV 00:29:35 – “Breaking the Rules” 00:39:55 – Joe's Early Career 00:46:40 – Current Pursuits 00:48:53 – Tantos! 00:56:44 – Final Questions & Wrap-Up Learn more about your ad choices. Visit megaphone.fm/adchoices

Dans cette deuxième partie, Chloé Charles raconte ses années d'apprentissage et les premières maisons qui forgent son regard sur le métier.Elle revient d'abord sur Ferrandi, cette école en face de laquelle elle a grandi. Elle monte un dossier de motivation avec sa marraine, à une époque où vouloir faire de la cuisine n'avait rien d'évident. En 2004, Top Chef n'existait pas encore. Ses camarades du sixième arrondissement de Paris partent en école de commerce, et elle, en CAP cuisine.Puis viennent les stages. Chez Pic à 16 ans, chez Lasserre où elle se retrouve à lever des turbos de 23 kilos et ouvrir 36 kilos de Saint-Jacques par jour. Une responsabilité rare, pendant que d'autres camarades trient du persil chez Ducasse.Mais c'est l'Astrance qui change tout. Pascal Barbot et Christophe Rohat lui transmettent une vision : le restaurant n'est pas le reflet de l'égo du chef, mais c'est un moment à part entière pour le client. Chloé parle aussi de ce qu'elle refuse : l'injustice, les chefs qui hurlent, la violence gratuite. Elle évoque cet ADN familial qui lui permet de répondre et de ne pas laisser passer. Elle décrit aussi la réalité physique du métier : le canal carpien à 18 ans, la fatigue, les services qui dégomment le corps. Mais aussi cette adrénaline qu'elle adore.Une deuxième partie qui pose les fondations d'une cuisinière qui refuse les cadres rigides, qui voyage entre deux postes, et qui commence à comprendre ce qu'elle veut vraiment faire de ce métier.Et pour aller plus loin découvrez son espace à privatiser Lago !Et continuez la route vers sa cantine !Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

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

thecreativemastermind.com/ danielcubillo.tv@gmail.com ABOUT DANIEL Creating innovative, engaging audiovisual content for people, organizations, and causes telling stories that matter. I'm a showrunner, writer, and creative executive with over 30 years of experience, also working on independent creative projects and offering consulting services to the next generation of content creators. MEET DANIEL I have dedicated my life to content creation of all sorts. You name it: music video clips, wedding videos, live Real Madrid soccer games, awards galas, Real Housewives' episodes, interactive gameshows, influencer YouTube videos, historical TV movies, and beyond. I've spent decades identifying, developing, adapting, and producing audiovisual content, both for major players in the industry and for my own boutique production company. I've been lucky enough to learn from television legends, coworkers, mentors, bosses, peers, and teachers. Thanks to their generosity, wisdom, and expertise, I've accomplished incredible things, like creating and running a multimillion-euro primetime scripted drama and adapting and running from Los Angeles what became the most viewed show in Facebook Watch history at the time. Now, I'm excited to pass on that expertise to the next generation of content creators. I offer full-service consulting, mentorship, and production services to content creators, gamers, influencers, and other public figures who need hands-on support and guidance to get their unique story out there. I'm also constantly creating work of my own. I'm currently looking for the right partners to package my original content. Explore my project catalog here – for more information, contact me! MY CAREER: A LOVE STORY As a storyteller first and foremost, I think of my career as a full-blown epic saga, a four-act drama, a love story with all the highs and lows that come with it. Act One had me swooning hard. There's nothing quite like young love, and I first fell in love with content creation in my early teens, when my father taught me how to shoot and edit video during summer vacation. When that love was combined with my love of skiing and traveling, the chemistry was electric. It yielded a pilot for a travel show that didn't just fly, it soared, landing five seasons on Nat Geo and Grupo Planeta. I went from a solo act cutting clips in my living room to a full-blown production force. Act Two, I committed. Jumping from cable's charm to broadcast glitz, I found myself in the big leagues, with millions of eyes on the prize each night. Top Chef, Fear Factor, The Voice, Big Brother… I was showrunning with the best and learning about the game's cutthroat complexity. This was when I committed my life and soul to the art of storytelling. Act Three started out as my honeymoon phase. I ran the show… then ran the showrunners. From inception to air, I juggled development departments and the high-stakes sales market. The exec life chose me, and I embraced it. But as much as I learned, as much as I soared, I also felt distanced from my true love. I saw firsthand how the essence of storytelling often gets sidelined by the top brass. And that sting? It felt a lot like heartbreak. Act Four is where I find myself now: the rekindling. I'm back to my roots, to the content that beats true to my heart, not just what the market dictates. And every new voice I mentor reignites my passion and makes me feel committed and passioned again. Jointly, we're rewriting the script, elevating narratives, and crafting content that doesn't just fit the bill, it sets the bar. MY BOOK A strategic field guide for creators, storytellers, and entertainment professionals navigating the new content-driven world. BUY NOW *Avaliable in Hardcover, Paperback, eBook & AudioBook.

Jeune chef plein de fougue, il nous accueille dans son établissement parisien déjà auréolé d'une étoile et de belles ambitions. Mallory Gabsi est certes médiatique depuis son passage remarqué dans Top Chef, mais il est avant tout fou de gastronomie, passionné par son métier et habité par l'envie de faire plaisir. Avec une énergie communicative, il se dévoile à notre micro, révélant une histoire personnelle qui comporte son nombre de moments difficiles et de challenges. Mais Mallory est avant tout un homme de défis. Bonne écoute!

It is a privilege to welcome Woody Woodbeck to The Jake's Take with Jacob Elyachar Podcast.  For over 20 years, Woody has been taking the world of entertainment by storm, starting in radio and quickly expanding to TV, entertainment news, and social media. He is an TELLY, EMMY & GLAAD award winning TV producer, former producer for Dr. Phil, former member of President Obama's Leadership Council of 2012, previously a producer for former Vice President Al Gore and CURRENT TV, and has been featured in PEOPLE, OUT magazine, Entertainment Tonight, Huffington Post and The Advocate magazine for his work within the LGBTQ community, high profile events and celeb relationships.Over the past several years, Woody was part of the production teams on projects for Hulu, MTV, OWN, Bravo, and his first feature-length sports documentary. He has worked on shows like Real Housewives of Potomac (BRAVO), Queer Eye (NETFLIX), Southern Hospitality (BRAVO), The Challenge USA: Season 2 (CBS), Beyond the Pole (WEtv), Love after Lockup (WEtv), The Real World (MTV), and more.  Woody Woodbeck spent years dominating the entertainment news world as West Coast Editor-at-Large for LIFE & STYLE Weekly, coordinating producer at E! News Now, and a freelance writer for US Weekly. He hails from upstate New York, where he learned to treat everyone with respect and to wear his heart on his sleeve, allowing him to form genuine connections with anyone he meets. He is currently developing unscripted TV shows and is a producer at NewsNation.   On this episode of The Jake's Take with Jacob Elyachar Podcast, Woody Woodbeck spoke about being on the ground floors of iconic Reality TV shows such as America's Next Top Model, Project Runway, and Top Chef, his time in The Challenge universe, and how working for NewsNation is similar or different to working on Reality TV!  Become a supporter of this podcast: https://www.spreaker.com/podcast/jake-s-take-with-jacob-elyachar--4112003/support.

Merci à Philippe Etchebest d'être venu sur LegendChef emblématique depuis plus de 30 ans, célèbre pour son caractère bien trempé et son exigence dans Cauchemar en cuisine et Top Chef, il se confie pour Legend. De ses anecdotes les plus savoureuses à sa passion pour la cuisine et la musique, il nous partage tout ! Retrouvez toutes les informations concernant notre invité par ici ⬇️Son compte Instagram ➡️ https://www.instagram.com/chef.etchebest/ Ses livres

Dans cet épisode de CHEFS, on reçoit Mohamed Cheikh.Avant le succès médiatique et celui de ses restaurants, avant les ouvertures, on découvre un gamin de Fontenay-sous-Bois, une grand-mère omniprésente en cuisine, une école dans laquelle il ne trouve pas sa place, et très tôt une intuition tenace : la cuisine comme terrain possible d'ascension.Mohamed Cheikh raconte sans détour ses débuts, l'arrêt de l'école, les premiers pas en apprentissage, la découverte brutale mais fondatrice des cuisines traditionnelles, puis le désir d'aller vers l'excellence, quitte à essuyer des refus et à entrer par la porte de service. Il parle du travail, de la rigueur, du collectif, de ce que les maisons exigeantes lui ont appris — autant sur le métier que sur lui-même.Vainqueur de Top Chef, Mohamed Cheikh fait pourtant un choix à contre-courant : refuser la course aux tables gastronomiques pour penser une restauration accessible, directe, populaire au sens noble. Brasserie, table faisant honneur à la viande, fast-food de qualité : un modèle fondé sur le goût, le volume, la constance et le rapport au client.Un épisode dense et incarné, qui raconte comment un parcours fait de refus, de travail et de décisions assumées peut mener à une forme de liberté culinaire et entrepreneuriale, loin des trajectoires attendues.Et pour allez plus loin on vous conseille d'aller faire un tour du côté de Meïda, la brasserie du chef !De poursuivre la route vers Meatpack, le Steak House !Et pour finir le tour de la planete Cheikh... un ptit fried chicken qui fait plaisir!Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

College trustees consider more than just the monetary policies of universities. And former Brown University trustee Lauren Zalaznick is out with a new book that aims to humanize these often secretive roles with letters of reflection by Brown board members going back more than 100 years, some of them during other turbulent times in U.S. history. She brings the sensibility from her career as a television executive, when she led the Bravo network as it created The Real Housewives franchise and hits like Project Runway and Top Chef. Jeff and Michael talk to Zalaznick about her new book and her views on how colleges need to reassert their broader social value to meet this moment of crisis for higher ed. This episode is made with support from Ascendium Education Group.Chapters0:00 - Intro4:05 - What Led to the Book of Trustee Letters?6:40 - The Value of Sharing Once-Secret Letters9:01 - A Reality TV Pioneer's Interest in University History11:34 - What Is the Role of University Trustees?15:40 - The Case for Large University Boards20:14 - Hearing From a Diversity of Voices23:52 - From Rabble-Rousers to Trustees26:42 - How Do College Boards Navigate All Those Diverse Voices?31:24 - Reflecting on Brown University's Deal with the Trump Administration36:58 - Should Every College Adopt the Tradition of Sharing Reflections From Board Members?41:55 - Sponsor Break42:43 - How Important Is It That College Board Members Be Alums?46:45 - Making the Board Feel Like a Team49:54 - More on Trustees Who As Students Criticized Leadership52:37 - Getting the Right Mix on a Board54:03 - How Large Should a Board Be?Relevant Links“Letters from the Corporation of Brown University,” edited by Lauren Zalaznick.“The Affluencer,” profile of Lauren Zalaznick in The New York Times. “Navigating a Merger as a College Trustee,” past Future U episode.Connect with Michael Horn:Sign Up for the The Future of Education NewsletterWebsiteLinkedInX (Twitter)Threads  Connect with Jeff Selingo:Dream School: Finding the College That's Right for YouSign Up for the Next NewsletterWebsiteX (Twitter)ThreadsLinkedInConnect with Future U:TwitterYouTubeThreadsInstagramFacebookLinkedIn  Submit a question and if we answer it on air we'll send you Future U. swag!Sign up for Future U. emails to get special updates and behind-the-scenes content.

Dans cette dernière partie, l'échange bascule.Mohamed Cheikh revient longuement sur l'après Top Chef : la victoire, la notoriété soudaine, l'exposition médiatique massive, et ce que cela produit quand on n'a jamais cherché à devenir un personnage public.Il raconte la sidération, la pression, l'intrusion parfois violente dans le quotidien, la nécessité de s'entourer, de se protéger, de rester ancré quand tout s'accélère.Mais surtout, cette fin d'entretien éclaire un choix fondamental : celui de ne pas confondre réussite et reconnaissance symbolique.Après avoir joué sur les terrains les plus exposés, Mohamed Cheikh explique pourquoi il a décidé de construire une cuisine accessible, quotidienne, populaire au sens noble — une cuisine de lien, de récurrence, de plaisir partagé.On parle ici de transmission, de responsabilité, de rapport au public, d'éthique de cuisinier, de fidélité à soi-même.De la fierté de réunir tous les profils autour d'une même table.Et de cette idée, centrale dans son parcours, qu'il n'existe pas une seule route en cuisine, mais plusieurs chemins possibles, à condition de les choisir en conscience.Un dernier chapitre dense, intime et engagé, qui referme l'épisode sur une réflexion plus large : qu'est-ce que réussir, quand on a enfin le pouvoir de décider où l'on veut être — et pour qui l'on cuisine.Et pour allez plus loin on vous conseille d'aller faire un tour du côté de Meïda, la brasserie du chef !De poursuivre la route vers Meatpack, le Steak House !Et pour finir le tour de la planete Cheikh... un ptit fried chicken qui fait plaisir!Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Dans cette première partie, on remonte à l'origine du parcours de Mohamed Cheikh.Avant les restaurants pleins, avant la victoire dans Top Chef, il y a l'enfance à Fontenay-sous-Bois, entre une grand-mère omniprésente en cuisine, des parents très encadrants, et une école dans laquelle il ne trouve pas sa place.Mohamed raconte sans détour ce rapport précoce à la nourriture, le plaisir de cuisiner pour les autres dès l'adolescence, mais aussi les premières confrontations à la réalité sociale : les portes qui se ferment, les regards qui doutent, les phrases qui marquent et restent longtemps en tête.Cette première partie pose les bases d'un récit de détermination brute :celle d'un jeune qui sait très tôt ce qu'il veut faire, qui refuse les assignations, et qui décide, malgré les refus et les obstacles, d'aller chercher les maisons les plus exigeantes — quitte à passer par la porte de service.Un début d'épisode dense, intime, où se dessinent déjà les ressorts d'un parcours construit sur l'envie, la revanche positive, et le refus de renoncer.Et pour allez plus loin on vous conseille d'aller faire un tour du côté de Meïda, la brasserie du chef !De poursuivre la route vers Meatpack, le Steak House !Et pour finir le tour de la planete Cheikh... un ptit fried chicken qui fait plaisir!Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

TrulySignificant.com celebrates the one and only Daniel Cubillo. He shares this insider knowledge in his book The Creative Mastermind Mind: From Roadrunner to Showrunner. This is the ultimate field guide for creators, storytellers and entertainment professionals navigating today's chaotic content landscape. Daniel's incredible career spans 2000+ hours of produced content ranging from Top Chef to Fear Factor and Real Housewives to Real Madrid matches. This creative storyteller shares industry insight, riffs about the ethics in entertainment, and mentors the listener to find their own unique voices. This show was presented by www.theRightOne.net, a dating app focused on matching people through emotional connectivity and EQ. Become a supporter of this podcast: https://www.spreaker.com/podcast/success-made-to-last-legends--4302039/support.

Why does The Great British Baking Show feel soothing while Hell's Kitchen activates our nervous systems?     In this episode of Put Your Books Down, Natalie Sanderson Jones and Angela Bingham dive into the psychology of cooking shows, celebrity chefs, and why watching adults scream over risotto is somehow considered entertainment. From Gordon Ramsay's public persona versus his real-life charm, to Paul Hollywood's quietly terrifying handshake, the hosts unpack why kindness feels radical in competition television.     They compare Top Chef, Hell's Kitchen, The Bear, and British Baking, explore whether chefs have to be ruthless to succeed, and break down why some shows feel emotionally safe while others feel exhausting. Along the way: Ratatouille metaphors, chef egos, true crime comfort viewing, spatchcocked chickens, and why yelling is not a personality.     If you love pop culture analysis, food TV debates, and honest conversations about why some shows calm us while others overwhelm us, this episode delivers.     Check out our website here:  https://putyourbooksdown.com/     Watch the show on our YouTube Channel: https://www.youtube.com/playlist?list=PLb18ywHqVOG_d2BKfy_-XS3MaDi6dz6s7     Follow Put Your Books Down on social media:     Facebook: https://www.facebook.com/putyourbooksdown     Instagram: https://www.instagram.com/putyourbooksdown/     Natalie on IG:  https://www.instagram.com/nataliesanderson/     Angela on IG:  https://www.instagram.com/angelabinghamofficial/     Podcast produced by http://clantoncreative.com  

Today we have an opportunity to chat with my friend, Chef Nina Compton, the owner of the acclaimed Compère Lapin in New Orleans. Nina's journey from cooking Christmas dinner for her family in St. Lucia to competing on Top Chef and winning the James Beard Award for Best Chef: South is remarkable. But what makes her story particularly interesting from an ownership lens is that she and her husband, Larry, have thoughtfully built a portfolio of projects, all while trying to live a life worth living. On today's episode, Balancing Ambition in a Culinary Portfolio with Nina Compton. Special Guest: Nina Compton.

From Top Chef Champion To Dubai's Rising Star: Chef Shehab Medhat

Retarder l'orgasme pour jouir plus fort ? Pari risqué, mais pari valable !! Madame Meuf teste ! Un épisode avec Benjamin Griveaux, Merouan de Top Chef et un vibromasseur… ⁠Retrouvez tous les épisodes de Madame Meuf ici. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Orleans has often been referred to as the northernmost city in the Caribbean. On this week's show, we examine Caribbean culture and cuisine and their influence on both Louisiana and the entire world. First, we hear from Chef Nina Compton of Compère Lapin about the journey from her childhood home on the eastern Caribbean island of St. Lucia to the commercial kitchens of New Orleans – via Jamaica, Miami, and a star-turn on Top Chef. Chef Nina has recounted her remarkable gastronomic journey, along with recipes she's developed en route, in a cookbook titled Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey. Then, we sit down with the world's first global ambassador for the category of rum, Ian Burrell. Growing up in London to Jamaican-born parents, Ian was raised in a rum-loving household. He tells us about rum on a global stage. And he should know – he's conducted rum masterclasses on every continent – including Antarctica! For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

New Orleans has often been referred to as the northernmost city in the Caribbean. On this week's show, we examine Caribbean culture and cuisine and their influence on both Louisiana and the entire world. First, we hear from Chef Nina Compton of Compère Lapin about the journey from her childhood home on the eastern Caribbean island of St. Lucia to the commercial kitchens of New Orleans – via Jamaica, Miami, and a star-turn on Top Chef. Chef Nina has recounted her remarkable gastronomic journey, along with recipes she's developed en route, in a cookbook titled Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey. Then, we sit down with the world's first global ambassador for the category of rum, Ian Burrell. Growing up in London to Jamaican-born parents, Ian was raised in a rum-loving household. He tells us about rum on a global stage. And he should know – he's conducted rum masterclasses on every continent – including Antarctica! For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Det skandaleramte robotfirma Shape Robotics har muligvis haft mere end svært ved at tjene penge. Men det har ikke haft svært ved at belønne sin topchef rumænske Mark Abraham med nogle særdeles bemærkelsesværdige og lukrative vilkår. Vilkår der helt basalt sår tvivl om hans reelle ansættelsesvilkår. Flere eksperter slår øjnene op, og dette er blot seneste kapitel i en lang række, der fortæller hvorfor det børsnoterede selskab er havnet i så store problemer. Få detaljerne i den seneste afsløring af Shape Robotics i denne Lyn-analyse fra Finans. Gæst: Jesper Kroer Høberg, chef for afslørende journalistik, Finans. Vært: Mads Ring. Foto/grafik: presse/Anders Thykier.See omnystudio.com/listener for privacy information.

Glenn Viel était attendu depuis longtemps dans CHEFS.Trois étoiles Michelin, chef de L'Oustau de Baumanière, figure incontournable de Top Chef, il est aujourd'hui l'un des visages les plus exposés de la gastronomie française. Mais derrière cette image de chef “winner”, il y a une histoire bien plus complexe.À l'occasion de la sortie de son livre « Cuisine d'un cancre » (éditions Hachette), Glenn Viel revient longuement sur son parcours : celui d'un élève en difficulté, d'un adolescent qui ne rentre pas dans les cases, et qui trouve dans la cuisine un terrain d'expression, de dépassement et de revanche sur lui-même.Dans cet épisode, il raconte sans détour ses débuts, son rapport au travail, à l'effort, à la discipline, mais aussi cette énergie qui le pousse à ne jamais se satisfaire de l'existant. Même au sommet, il continue d'avancer avec la même devise, qu'il répète souvent : “On ne lâche rien.”On parle de cuisine bien sûr, de compétition, de transmission, de pression, de notoriété aussi. Mais surtout de mentalité, d'endurance, et de cette capacité à transformer les failles en moteur. Glenn Viel raconte comment il construit, jour après jour, une cuisine engagée, collective, tournée vers l'avenir, sans jamais renier le plaisir ni l'exigence.Un épisode dense, sincère, parfois rugueux, qui donne à entendre un chef qui n'a jamais cessé de se battre — et qui a fait de cette combativité une force pour guider ses équipes, nourrir sa créativité et bâtir une trajectoire hors norme.Pour découvrir l'univers de Glenn Viel, c'est par ici !

Fortællingen om personen, der starter på gulvet med en kost og ender som topchef, er snart historie. Verden er blevet så kompleks, at det kræver meget mere end hands on-erfaring at lede en stor international virksomhed. Det mener topchefen i C25-selskabet Coloplast, Lars Rasmussen, og han bakkes op af statistikken. Lyt til denne Lyn-analyse og hør, hvad der gør det svært at være topchef, hvis man ikke har en universitetsgrad i bagagen, og om det helt er slut med håndværkere eller uuddannede i topledelser. Gæst: Anna Sofie Laue, journalist, Finans. Vært: Mads Ring. Foto: Katrine Marie Kragh.See omnystudio.com/listener for privacy information.

Il y a quelques mois encore, je ne connaissais pas ce chef de 33 ans et, comme vous peut-être, je l'ai découvert tout récemment dans le plus célèbre concours culinaire télévisé le bien nommé Top Chef. Voilà des semaines que sous nos yeux, comme chaque année depuis maintenant 14 ans, des candidats s'affrontent et, à l'heure où j'écris ces lignes, l'affaire est sérieuse! Il y a quelques jours, on a dû dire au revoir au si talentueux Valentin Raffali, et la semaine prochaine c'est la finale! Jorick Dorignac est face à Clotaire Poirier et, comme on peut l'imaginer, dans quelques jours, la vie de l'un des deux concurrents devrait un peu changer... Mais je sais maintenant que l'un des deux sait parfaitement s'adapter, à tout! Comme vous peut être qui allez aujourd'hui profiter d'un épisode pas comme les autres puisque j'ai demandé au chef de me parler dans un premier temps de son actualité aux portes de la grande finale du concours, puis de remonter le fil de son histoire pour en revenir à quelques jours du verdict… Et je ne m'attendais pas à tant de rebondissements… Vous allez être surpris ! Car on a beau être vu par des millions de téléspectateurs, quand il s'agit de faire des épreuves imposées c'est pas facile de montrer ce qu'on est… Et l'histoire tout comme l'univers de Clotaire sont singuliers ! Et vous allez entendre ici une parole non formatée alors que Clotaire touche aujourd'hui au Graal de la télé. Vous allez entendre une histoire sans filtre où les travers, les abus, les violences et les déviances du monde de la cuisine ne vous seront pas cachés. Vous allez surtout entendre un récit inspirant qui vous donnera sûrement l'envie d'aller au bout du monde, pour voir, pour savoir, parce qu'il y a encore là des choses à apprendre et parce que tout peut s'arrêter demain. Ça c'est l'esprit du chef, mais je vais vous laisser le découvrir, alors on commence par parler de l'actualité et puis ensuite vous entendrez l'histoire de Clotaire Poirier. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Today on Art of the Cut we speak with the three editors of the Netflix TV series, Black Rabbit: Vikash Patel, Cedric Nairn-Smith, and Kyle Reiter, ACE.Vikash is an Emmy winner for his work on Top Chef, and an Emmy nominee for Ozark. His other work includes TV series Revolution and The Sympathizer.Cedric Nairn-Smith has been on Art of the Cut in the past for Daredevil: Born Again. His other work includes Moon Knight and The Boys.Kyle's been nominated for four Emmys and four ACE Eddies for his work on Barry, Mr. and Mrs. Smith, and Atlanta.On this episode we discuss their approach to new material, the benefits of working with a director who's also a showrunner, and tying the show's tone with score. You can read along with this podcast on the BorisFX.com blog site:borisfx.com/blog/aotc

WE GOT SALT LAKE CITY THEATRICS IN GREECE AND TONS OF TV CONVO! The Real Housewives of Salt Lake City are still in Greece, and Meredith is putting on a full SHOW in the most Broadway dramatic way possible! Before jumping into a recap of the newest episode, Emily finally shows me a Meredith Marks DJing video that is… odd. Yes, odd is the best way to describe it. But then, we end the episode with a discussion of what we're watching on TV and what we're looking forward to. Everything from The Traitors to Real Housewives of Potomac (and Beverly Hills) to Top Chef! DOWNLOAD AND LISTEN TODAY! Listen to “She's Speaking with Emily Hanks” podcast on Apple Podcasts! Listen to “She's Speaking with Emily Hanks” podcast on Spotify! Follow Emily on Instagram! Subscribe to Emily's YouTube channel, where we go live every single Sunday! SPONSORED BY: RexMD Visit rexmd.com/KENDRICK to get started today and receive up to 95% off this holiday season! SPONSORED BY: Lumi Gummies Go to LumiGummies.com and use code KENDRICK for 30% off your order!   *** HEY! Some of you have asked how you can show your appreciation for all the content provided by your mama's favorite Black geek. How about you buy me a beer/coffee? CLICK HERE TO SUPPORT! ***   New episodes of “I Ken Not with Kendrick Tucker” are released weekly!   DON'T FORGET TO SUBSCRIBE, RATE, AND REVIEW! I LOVE 5 STARS! EMAIL ME AT IKENNOTPODCAST@GMAIL.COM! FOLLOW ME ON INSTAGRAM! FOLLOW ME ON THREADS! Learn more about your ad choices. Visit megaphone.fm/adchoices

Quand les Wachowski décident d'avoir un générique dans l'esprit manga pour "Matrix", elles contactent le le graphiste britannique Simon Whiteley, car elles savent que son épouse est japonaise et qu'elle pourra donc l'aider... Dans "Ah Ouais ?", Florian Gazan répond en une minute chrono à toutes les questions essentielles, existentielles, parfois complètement absurdes, qui vous traversent la tête. Un podcast RTL Originals.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Today's guest is Carla Hall. Carla is a chef, cookbook author, TV personality, and all-around culinary force whose career has taken her from the runways of Paris to the sets of “Top Chef,” “The Chew,” and more. She's the star and executive producer of the Emmy Award–winning series “Chasing Flavor,” a co-mentor on the new show, “Next Level Baker,” and the author of several books, including “Carla Hall's Soul Food” and two children's books, “Carla Hall and the Christmas Cornbread” and “Carla and the Tin Can Cake Party.”Carla joins host Jessie Sheehan to talk about her life and career—from her childhood memories of her grandmother's five-flavor pound cake, to the years she spent in Paris as a model discovering her love for cooking, to the moment “Top Chef” changed everything. Then, Carla walks Jessie through her Gingerbread Cake With Snow Sugar, a deeply spiced, ultra-moist loaf that uses the reverse-creaming method for a very tender crumb. She explains why hot water is the secret ingredient, how to make “snow sugar” that won't melt into the cake, and why “sawing” is the only proper way to slice a loaf cake.Click here for Carla's Gingerbread Cake with Snow Sugar recipe.Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Carla: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Top Chef star and renowned cooking show judge Carla Hall takes us back to the Sunday Suppers she grew up going to at her grandmother's house outside of Nashville, Tennessee. Carla details the unconventional road she took to becoming a chef, including being a theater kid and modeling in Paris. She also opens up about learning of her grandmother's dementia through the way she made her mac & cheese. Plus, we learn how to make her family's extra special pound cake.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, our guest is Padma Lakshmi. As host of shows like Taste the Nation and Top Chef, Lakshmi champions cooks and eaters from across cultures. She's the author of several cookbooks –  including her newest, Padma's All American: Tales, Travels, and Recipes from Taste the Nation and Beyond – and the memoir Love Loss and What We Ate. Lakshmi's passion for social justice causes, as well as her deep appreciation for food, are both reflected in her active social media presence. On November 17, 2025, Lakshmi came to the Sydney Goldstein Theater in San Francisco to talk – and laugh – with comedian and broadcaster W. Kamau Bell.

This week, we sit down with Bailey Sullivan, executive chef of Monteverde Restaurant & Pastificio and a Top Chef: Destination Canada finalist, who seemed almost pre-programmed for a life in restaurants: raised at Goldyburgers, her family's Forest Park burger joint, and glued to Food Network and Top Chef as a teen. She walks us through a career that runs from early gigs at Noodles & Company and Black Dog Gelato to a formative internship at two-Michelin-starred Acadia, ramen battles at Yusho Logan Square, a trial by fire at Parachute, and an eight-plus-year climb through every rung of Monteverde's kitchen ladder before taking the top job. Along the way, we talk: what Top Chef doesn't show you, no-heroes kitchen culture, fugazi tiramisu, and so much more. 

En avril 2025, quatre ex-compagnes du célèbre chef cuisinier Jean Imbert décrivent dans le magazine Elle des violences physiques et psychologiques qu'elles disent avoir subies. Toutes décrivent le gagnant de Top Chef comme jaloux et colérique. Elles rapportent avoir subi des dénigrements perpétuels et un contrôle incessant, allant même jusqu'aux coups. Au début, la relation "ressemble à une histoire d'amour formidable, mais très vite, cela devient de l'emprise". Quelles ont été les étapes du processus d'emprise ? Que réclament les ex-compagnes de Jean Imbert aujourd'hui alors que le chef cuisinier demeure impuni ? La voix du crime de cet épisode, c'est Lila Salet, ancienne comédienne aujourd'hui entrepreneure dans l'immobilier. Il y a plus de dix ans, en 2012, elle a entretenu une relation d'un an avec le Jean Imbert. Alors qu'elle n'avait que 20 ans, elle rapporte au micro de Plana Radenovic avoir vécu de nombreuses violences physiques et psychologiques commises par Jean Imbert, aujourd'hui présumé innocent. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Tom Colicchio is a longtime chef who has operated some of America's iconic restaurants, including Craft, Gramercy Tavern, and dozens more. He's also the head judge on the show Top Chef. We welcomed Tom back to the studio to talk about the current restaurant landscape as well as the release of Think Like a Chef, the 25th anniversary edition of his debut cookbook. The book is a classic and so worth reading today. Tom talks about his technique and the mistakes home cooks often make that are easily fixable. And before that, we have a great conversation with Johanna Hellrigl. She is the chef-owner of Ama in Washington, DC. Ama is a special restaurant with exceptional Northern Italian cooking and a mission to further sustainability practices in a living, breathing restaurant. Johanna completes the Resy Questionnaire as part of a memorable conversation. The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello ya little cool ranch Doritos! On episode 169 of HINKY, it's almost Sara's birthday and she's gonna eat at some pretty tasty places to celebrate! Carrie went to a fancy Top Chef dinner at a swanky hotel, and we find out the winner of Torani's 2026 flavor of the year. We try some seasonal snacks for Everybody Tries, and Carrie tells us the history of America's favorite Halloween candy for the HINKY History Lesson. What else do we get into? Follow us wherever you get podcasts to find out!  Hungry in Kentucky: New episodes every other Wednesday   Twitter and IG @hungryinky   Bluegrass Bourbon and Eats:   Facebook and IG @bluegrassbourbonandeats   Twitter @bbandeats   Girls Beer Sports: New episodes every Tuesday   Facebook and IG @girlsbeersports   Twitter @grlsbeersports   Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com

On today's autumnal apple-themed episode, Dave has his old pal Chris on to play a new game and see how they measure up to their competition. Then, Dave makes three different apple dishes while talking about how apples are a secret savory weapon, and answers an Ask Dave on seasoning. Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Watch Ugly Delicious: https://www.netflix.com/title/80170368 Learn more about Zingerman's Deli: https://www.zingermansdeli.com/ Learn more about Single Thread Farms: https://singlethreadfarms.com/ Learn more about Asador Etxebarri: https://www.asadoretxebarri.com/en/home Watch our episode with Alex Stupak: https://www.youtube.com/watch?v=yCdFb23xOTw Get your copy of the Top Chef cookbook by Tom Colicchio: https://amzn.to/4p6AhoH Get your copy of 'Think Like a Chef' by Tom Colicchio: https://amzn.to/4oCyaJl Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Chris Ying Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for your November Extra Butter episode.Today we're talking about our problematic faves! These are shows, musicians, influencers and other pockets of culture that we want to enjoy without thinking much about them, even if there's discourse. We'll get into: Our favorite Bad Skinny Girl TV shows. The straight man who has Corinne's heart. Is Virginia a pick-me girl now? And so many more!!! To hear the whole thing, read the full transcript, and join us in the comments, you do need to be an Extra Butter subscriber. If you haven't joined us yet — we've extended your Burnt Toast gift access deadline! Check your email for "claim your free month by 11/20!" And do it TODAY! Join Extra Butter

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

Padma Lakshmi Talks New Book 'Padma's All American,' Endometriosis, Top Chef Exit, New Show + MoreSee omnystudio.com/listener for privacy information.

Padma Lakshmi is unquestionably a woman of taste. As a host of the beloved food-competition series “Top Chef” and the star of the culinary docuseries “Taste the Nation,” she's spent nearly two decades artfully conveying—and critiquing—flavors and aromas for an audience. Before that, she was a fashion writer and model, cultivating her own sense of what's worth wearing and seeing. And she isn't done evolving: she's recently begun performing standup comedy, an art form with a notoriously steep learning curve. In a live taping at The New Yorker Festival, Vinson Cunningham, Naomi Fry, and Alexandra Schwartz talk with Lakshmi about the difference between discernment and pickiness, how travel has expanded her taste, and her approach to rendering judgement on TV. “I see my job as helping,” Lakshmi says. “I see my job as being the person in the kitchen who's saying, ‘Does this need a little salt?' ”Read, watch, and listen with the critics:“Top Chef” (2006—)“Taste the Nation” (2020-23)“RuPaul's Drag Race” (2009—)“American Idol” (2002—)“Project Runway” (2004—)“Padma's All American,” by Padma Lakshmi“Padma Lakshmi Walks Into a Bar,” by Helen Rosner (The New Yorker)“Art in the Age of Artificial Intelligence” (The New Yorker)Dijon's “Baby”“Frankenstein” (2025)New episodes drop every Thursday. Follow Critics at Large wherever you get your podcasts.Critics at Large is a weekly discussion from The New Yorker which explores the latest trends in books, television, film, and more. Join us every Thursday as we make unexpected connections between classic texts and pop culture.  Learn about your ad choices: dovetail.prx.org/ad-choices

The BanterThe Guys look a gift horse in the mouth….and it was delicious!The ConversationsThe Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third episode recorded on locationJoaquin Rodas's passion was ignited by his work in Chicago and being inspired by some great New Orleans chefs, he made his way to Bacchanal Fine Wine & Spirits in New Orleans where wine paired with great food and music elevate the experience. Colby Rasavong is the Executive Chef of Bad Idea, an East Nashville restaurant serving Lao-French cuisine that was named one of the Best Restaurants in America by the New York Times in 2024 and a semifinalist for Best New Restaurant in the 2025 James Beard Awards.Caroline Schiff is an award-winning Chef and cookbook author based in Brooklyn, NY. She was named a Food and Wine Best New Chef '22 and is a James Beard Outstanding Pastry Chef Finalist. She is currently working on writing her second cookbook Daily Dessert with aspirations to bring her first restaurant to life- a classic diner. Leanne Wong is an acclaimed chef, restaurateur, and TV personality best known for her standout run on Top Chef (Season 1) and her culinary leadership in destination-worthy kitchens from New York to Hawaiʻi. After early roles at culinary icons like Jean-Georges and Melia Meliá, she helped launch the original Top Chef empire as a supervising culinary producer. Wong later moved to Hawaiʻi, where she opened the popular Koko Head Café.The Restaurant Guys will be podcasting from the Food & Wine Classic in Charleston Nov 14-16! Stop by and say hello!Get tickets https://foodandwineclassicincharleston.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

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