Podcasts about Top Chef

Chris and Andy talk about the exciting trailers for ‘Dune: Part Three' (6:44) and ‘Spider-Man: Brand New Day' (15:10) before reacting to the ongoing story behind the now-canceled ‘Buffy the Vampire Slayer' reboot (27:25). Then they break down ‘The Pitt' Season 2, Episode 11 and the much-discussed ICE story line (39:59). Later, they recap the three-episode series premiere of ‘The Madison,' Taylor Sheridan's new show starring Michelle Pfeiffer and Kurt Russell (0:00), and quickly check in on ‘Top Chef' (0:00). ‘Peaky Blinders: The Immortal Man' on Netflix March 20. Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on The Leftovers, never-before-heard audio from Padma Lakshmi, Emmy nominated TV host, executive producer, best-selling author and activist. Padma hosted Top Chef for 17 years and her brand new show, America's Culinary Cup, recently premiered on CBS.   In this week's lightning round, Padma talks about how she decides whether to eat the food fans bring her at meet-and-greet events; what she ate as a 16-year-old teenager in Los Angeles; what the ultimate New York City food is and her perfect birthday dessert.  Listen to the full episode of Your Last Meal with Padma Lakshmi here! Become a Cascade PBS member and support public media!   Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel's (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel's cookbook Open Sesame. 

Et si réussir dans la vie, c'était faire réussir les autres ?On connaît THIERRY MARX pour ses étoiles Michelin, sa cuisine moléculaire et son rôle de juré dans Top Chef.Mais derrière le prestige se cache un homme d'une rare humanité, qui refuse le déterminisme social et construit son succès en aidant celles et ceux que la vie a un peu cabossé.Entré « par effraction » dans le milieu fermé de la haute gastronomie, il n'a jamais oublié qu'il venait des quartiers où l'on se sent parfois assignés au pied des immeubles.Lui qui n'a pas excellé sur les bancs de l'école, a vite compris qu'apprendre un métier sur le tas, en pratiquant, pouvait sauver du déterminisme social.*On n'est pas assigné à la précarité" martelle-t-il.Il a vite vu la cuisine comme une opportunité de s'en sortir, pour celles et ceux que le système scolaire avait laissé sur le bord du chemin.Ensemble, nous parlons de :- Son refus de l'assignation et son parcours vers les étoiles : il a fait du sport ses premiers remparts contre la fatalité sociale, lui permettant de croire en ses rêves, et de poursuivre un chemin auquel il n'était pas destiné.- Son engagement social : depuis des années, Thierry révèle les talents, là où on ne les attend plus. À travers ses associations -Cuisine Mode d'Emploi(s) et Pass'Sport pour l'emploi en particulier, il propose des formations gratuites et exigeantes à des personnes éloignées de l'emploi, en misant sur la rigueur, la transmission et la confiance.- Sa vision de l'économie en conscience : il milite pour une entreprise qui mesure enfin sa valeur par son impact social et environnemental.«Si un système économique produit de l'exclusion, il devient dangereux» nous rappelle-t-il.

Top Chef Season 23 Ep 2 Recap Top Chef fans dive in with Haley Strong and Chef Jim Smith as they walk through Season 23, Episode 2, spotlighting bold creative dishes and kitchen strategy. With guest judge Mei Lin in the kitchen and a challenge built around pairing savory dishes with gelato and sorbetto, the chefs face a round full of tricky flavor combinations and inventive cooking choices. The episode heats up—literally—as the contestants head into a progressive “spice ladder” elimination challenge featuring the notorious Carolina Reaper pepper. Haley and Chef Jim break down the Quickfire, where chefs must carefully match savory plates to regional Talenti gelato flavors—like caramel cookie crunch and Pacific Coast pistachio—while balancing sweetness with ingredients like crispy provolone, artichokes, and curried cauliflower. They share behind-the-scenes insights on chef techniques, lessons learned from personal spicy food misadventures, and what it takes to pair desserts with unexpected dishes. The team then explores the fiery elimination challenge: two teams of seven work together to serve a spicy seven-course meal that gets hotter with every plate, navigating kitchen logistics, time constraints, and a high-stakes protein selection. Haley and Jim highlight: Chefs’ strategies for pairing savory foods and desserts, and why some regional flavors like mango sorbet made the challenge easier—or tougher. The risks of spicy dishes, from a hospital trip after eating peppers in Thailand to the infamous Carolina Reaper farm visit, and advice on handling heat safely in the kitchen. Standout dishes, including Lawrence's lamb borek and Rhoda's pepper braised short rib, plus creative spins like fufu espuma and crispy skin provolone. Critical mistakes, such as using the wrong cut of lamb for a braise, and tough decisions at judges' table, with thoughts on how chefs could have adapted. Friendly banter about kitchen gear, local ingredients, and why even a simple dish or creative pie can make a strong impression. What happens when flavor, heat, and time pressure collide in the Top Chef kitchen—and who finds the sweet spot between risk and restraint? Don't miss this in-depth breakdown of fierce cooking, flavor pairing, and spicy competition from a chef's insider perspective. Listen now for all the key strategies, food science tidbits, and culinary debates from the Top Chef arena! Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

This episode, Eamon & Merlin talk the absolute wrong people invoking the bible on Married To Medicine; Amanda manifesting her new book in an unexpected place on Real Housewives of Beverly Hills; a roasted Alyssa Edwards on RuPaul's Drag Race; and their thoughts on the world of culinary reality with new seasons of Top Chef & America's Culinary Cup. 7:18 - Married to Medicine: Season 12: Episode 13 39:30 - Real Housewives of Beverly Hills: Season 15: Episode 13 1:16:28 - RuPaul's Drag Race: Season 18: Episode 11 1:49:28 - Top Chef / America's Culinary Cup We are Eamon and Merlin, a queer married couple from Texas living in Pittsburgh, PA. We love reality television, wrestling, drag queens, and pretty much anything that can be called even kinda gay. A Gay & His Enby is a podcast where we talk about everything we love in terms of media and pop culture; everything thats gay and gay adjacent; basically all the conversations we have in our living room we are now putting in front of a microphone and on the internet for you. We have launched our MERCH STORE! We are so excited to bring you these designs, all made by Merlin, commemorating some of our favorite iconic moments! Shop now at https://AGayAndHisEnby.Threadless.com Every week, we have the pleasure and privilege of recording from Sorgatron Media Studios in Pittsburgh. The theme song for our main show is Pulsar by Shane Ivers, and the theme song for Binge Watch is Higher Up by Shane Ivers, both of which you can find at https://www.silvermansound.com All of our social media can be found at our linktree: https://linktr.ee/agayandhisenby We want to take a moment to uplift a powerful resource:

Did you know they're dropping new potatoes? The curse of the private chef strikes again, and Mike is still sick (sorry). Check out our merch at maxfunstore.com, support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Top Chef Season 23 Premiere Recap Top Chef returns for Season 23 in the Carolinas, and hosts Haley Strong, Curt Clark, and new full-time co-host Chef Jim Smith break down the premiere's action and drama. With a new cast facing kitchen challenges under sweltering conditions and an elimination round focused on sweet potatoes, the season kicks off with high stakes and a fresh Southern backdrop. From unique casting choices to creative culinary spins, the panel keeps the conversation lively, with Chef Jim adding firsthand knowledge of Charlotte's food scene and the realities of reality TV competition. This episode dives into the season's opening moments, including the cast's introduction at the Charlotte 500 racetrack and the Quickfire Challenge that pushes everyone to work as a team on a roasting hot track. The hosts discuss the significance of Charlotte and the Carolinas for food culture, the differences between Charlotte and previous Top Chef locations, and what's changed in the competition format, like the lack of immunity and Last Chance Kitchen for early boots. Discussion centers on the diverse cast, the rare dynamic of twins and a real-life couple both in the mix, and early standouts from the team challenges. Listeners get in-depth analysis of the judges table, flavor profiles, and how stressful time limits impact even the most confident chefs. Cooks try to keep seafood cold during the Quickfire, with creative problem-solving on a 91-degree racetrack The cast features twins, a long-term couple, and two contestants from Marcus Samuelsson's team, shaking up social dynamics Chef Jim reveals strategies for keeping ingredients fresh and how “secret intel” can make a difference The elimination challenge celebrates Carolina sweet potatoes, with chefs innovating across five varieties and pushing for vegetable-forward plates Nana's on-screen panic attack and Kristen Kish's supportive response spark conversation about stress, support, and changing kitchen culture Season 23 starts with fast-paced competitions and complex culinary decisions. Will the chefs adapt to the Carolinas' unique flavors and pressure, or will the heat prove too much? See which strategies and dishes lead to early success, and how restaurant culture is shifting both on and off the show. Don't miss a single bite! Subscribe now, tune in, and join us as we continue our tasty tour through each season. Let's get cooking! 00:00 Welcome to the Carolinas 08:13 Racing Track Quickfire Challenge 13:58 Cold Seafood Struggles 16:01 Hush Puppy Victory Moment 17:40 Undercooked Fish in the Bottom 21:05 Shrimp Ceviche Impresses Judges 25:09 Sweet Potato Challenge Revealed 29:39 Whole Foods Shopping Strategy 33:27 Herbes de Provence Disaster 36:14 Nana's Panic Attack Breakdown 39:40 Purple Majesty Desserts Stand Out 46:32 Pork Controversy and Standout Dish 50:46 Rhoda Wins and Day Eliminated 55:08 Chef Jim on Industry Changes 1:03:05 Restaurant Culture and Industry Shift Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

After leaving Top Chef after a 17-year run as Emmy-nominated host and executive producer, Padma Lakshmi vowed to never host another food competition show again. She created and hosted Taste the Nation, an exploration of American food through the lens of immigrant and indigenous communities, continued to write cookbooks (Padma's All American is her latest) and do activist work for the ACLU and UN.  But last week, her new culinary competition show America's Culinary Cup premiered on CBS! Why did she break her vow? You'll have to listen to find out!  Padma and host Rachel Belle talk about the joy of eating in bed; her favorite midnight snacks to eat with her teenage daughter, Krishna; and what valuable lessons her grandmother taught her about life, through the lens of cooking.  Then New York Times food reporter Priya Krishna joins the show to talk about the negative impact ICE detainments and raids are having on American restaurants. The folks she interviewed say it's harder on restaurants than the pandemic was.  Get the Your Last Meal food crawl Google map that pins every restaurant, pickle shop and pizza joint mentioned on the show over the past 9.5 years! Become a Cascade PBS member and support public media!        Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle.      Sign up for Rachel's (free!) biweekly Cascade PBS newsletter for more food musings.      Follow along on Instagram.      Order Rachel's cookbook Open Sesame. 

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] As the original Craft restaurant turns 25, Tom Colicchio sits down with Andrew to discuss the restaurant's recent menu-format change, Craft's influence on dining in the US, and a few hot topics, such as industry staging culture, the growing Noma scandal, and the problem with awards. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer: Andrew Friedman Producer/editor/mixer: Roderick Alleyne Videographer: Edison Koo LISTEN (audio only) to our live show from 2019 in which Tom tells the Craft origin story. Here's the article Tom and Andrew talk about, about how food media's focus on restaurants conditions customers to do the same. 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!

Fabio Viviani of Top Chef Season 5 joins Chris and Nikki of The Morning Mix to chat about Season 23 of Top Chef, his Chicago restaurant Siena Tavern, backyard pizza making, and more! Be sure to also check out his restaurant Giostra in South Barrington.Listen to The Morning Mix weekday mornings from 5:30am - 10:00am on 101.9fm The Mix in Chicago or with the free Mix App available in the Apple App Store and Google Play.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Les élections municipales semblent être le cadet des soucis de François Hollande. L'ancien président, bien loin de suivre les différentes tensions politiques à gauche, se passionne pour l'émission Top Chef. Malheureusement, le socialiste a du mal à ne pas grignoter devant le programme... Tous les jours, retrouvez le meilleur de Laurent Gerra en podcast sur RTL.fr, l'application et toutes vos plateformes. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Nous sommes aujourd'hui avec Stéphanie Le Quellec, l'une des rares femmes doublement étoilées en France. Révélée dans Top Chef en 2011, elle est aujourd'hui membre du jury de l'émission culinaire devenue incontournable. La tête dans les étoiles, elle garde les pieds sur terre, et dirige aujourd'hui avec exigence et simplicité plus de 5 établissements, dont La Scène, Vive ou encore Mam. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné de Samir Ouriaghli.Dans ce 3ème et dernier chapitre, Stéphanie nous ouvre les portes de sa vie entrepreneuriale. La naissance de Mam, en plein Covid-19, signe son retour à une cuisine accessible et réconfortante. Elle élargit encore sa palette d'expressions chez Vive, une table marine qui traduit sa vision de la gastronomie. La cheffe aborde également son attachement à la nouvelle génération, nourrie par ses équipes et par sa participation à Top Chef en tant que jury, qui l'oblige à rester connectée à son époque. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Nick kicks things off by talking about Oscar Day with Nick Digilio at the Museum of Broadcast Communications happening Sunday, March 15 from noon to 2:30. The event celebrates the Oscars and Nick's book, with Rick Kogan hosting the afternoon. If you want to be there, tickets are available now at museum.tv. Comedian and podcast host Lauren LoGiudice stops by next to talk about the upcoming Misfit Variety Show at The Annoyance Theatre. After that, TV critic Dan Fienberg from The Hollywood Reporter checks in for his regular TV rundown. They get into the HBO series “DTF St. Louis,” “Rooster” starring Steve Carell, and the new Guy Ritchie series “Young Sherlock” featuring Colin Firth and Joseph Fiennes. They also talk about the latest SNL episodes and the new season of Top Chef. Esmeralda Leon closes things out with some Oscar chatter, complaints about Daylight Saving Time, and a few more traditions that probably should have disappeared years ago. It's a full show with movies, TV, comedy, and the usual amount of chaos. [Ep 436]

Jason is joined by Chef Shirley Chung - who you may know from Top Chef. She shares the story of being diagnosed with tongue cancer and how that impacted her in the food industry.

Nous sommes aujourd'hui avec Stéphanie Le Quellec, l'une des rares femmes doublement étoilées en France. Révélée dans Top Chef en 2011, elle est aujourd'hui membre du jury de l'émission culinaire devenue incontournable. La tête dans les étoiles, elle garde les pieds sur terre, et dirige aujourd'hui avec exigence et simplicité plus de 5 établissements, dont La Scène, Vive ou encore Mam. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné de Samir Ouriaghli.Dans ce 2ème chapitre, Stéphanie revient sur ses années dans les palaces parisiens, au George V puis au Prince de Galles, où sa brigade décroche deux étoiles. Malgré la reconnaissance, elle ressent le besoin de reprendre la main. Ouvrir sa propre maison devient une étape nécessaire. L'ouverture de la Scène incarne ce tournant : elle y affirme sa personnalité, profondément attachée au rôle d'aubergiste, très vite consacrée par deux nouvelles étoiles au Guide Michelin. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

A new podcast is hitting the LA Food Podcast feed.Welcome to the debut episode of Couch Potatoes: A Food TV Podcast. To kick things off, Luca Servodio and Father Sal are joined by Bits Nicholas of Compliments to the Chef to preview Top Chef Season 23 and hold the first ever Fantasy Top Chef Draft for 2026.The twist? It's Team LA Food Podcast vs Team Compliments to the Chef. Each side drafts chefs from the new season and will compete all season long to see whose picks dominate the competition.Along the way the crew breaks down the Season 23 cast, early favorites, potential dark horses, and which chefs could flame out early. If you're a Top Chef diehard, a Bravo fan, or just love food TV debates, this is the ultimate pre-season preview.New episodes of Couch Potatoes will cover the biggest moments from Top Chef and the wider world of food television.

In today's episode, we welcome Melissa King, Top Chef All-Stars champion, record-breaking competitor, cookbook author, and host of National Geographic's Tasting Wild.Melissa shares what changed between her first season of Top Chef and her return to win it all. She opens up about growing up shy, fighting for her dream of culinary school, and the moment she stopped replicating other chefs and started cooking from her own identity. We talk about mentorship, discipline, sacrifice, and why competing on Top Chef is ultimately about competing against yourself. She also discusses her cookbook Cook Like a King, her blend of California sensibility and Chinese heritage, and how using her platform for advocacy has become central to her work.Join us as Melissa explains how owning her voice—not just her technique—became the key to winning in the kitchen and beyond.

Avec Matt, François, Karim et Ju !Un voleur qui ne mange que la pointe du parmesan, une mouette réanimée en plein match de foot, et une prof qui espionne les potins de sa classe avec un vieux téléphone…Dans cet épisode de Culture et Postillons, l'équipe plonge dans des histoires vraies aussi improbables que hilarantes.Direction l'Italie pour rencontrer un voleur très particulier : dans les supermarchés, il ne touche à rien… sauf à la pointe des meules de parmesan, qu'il croque avant de remettre le fromage en rayon.On part ensuite en Turquie où un match de football amateur vire à l'absurde lorsqu'une mouette est assommée par un ballon… et qu'un joueur tente de la réanimer sur la pelouse.Entre deux débats sur Top Chef, les messageries des ados ou les objets du quotidien les plus inutiles, l'équipe découvre aussi l'idée surprenante d'une institutrice américaine : un téléphone à confidences pour permettre aux enfants de raconter les secrets de la classe.Un épisode rempli d'histoires insolites, de mauvaise foi assumée et de culture pop inattendue.La vraie question : auriez-vous trouvé les réponses avant eux ?Enjoy^^Marcus

Kate discusses what to watch this week including Love is Blind: Reunion (Netflix), Twisted Yoga (Apple TV+), Dynasty: The Murdochs (Netfix), Fukushima: A Nuclear Nightmare (HBO), and Top Chef (Bravo). Reality Life with Kate Casey What to Watch List: https://katecasey.substack.com Patreon: http://www.patreon.com/katecasey Twitter: https://twitter.com/katecasey Instagram: http://www.instagram.com/katecaseyca Tik Tok: https://www.tiktok.com/@itskatecasey?lang=en Facebook Group: https://www.facebook.com/groups/113157919338245 Amazon List: https://www.amazon.com/shop/katecasey Like it to Know It: https://www.shopltk.com/explore/katecaseySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris and Andy talk about what the immediate and long-term impacts of Paramount's acquisition of Warner Bros. will have on the television landscape (4:39). Then they discuss ‘DTF St. Louis' (38:45), ‘Rooster,' (01:01:02), and why the pair of the new HBO shows ultimately don't work. Later, they close by raving about the excellent return of ‘Top Chef' for Season 23 (01:09:14) and The Watch: After Dark (01:18:00). Drivers wanted. Learn more athttp://vw.com Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy and Jamie Yukich Learn more about your ad choices. Visit podcastchoices.com/adchoices

Damarr Brown is a chef and culinary leader known for his soulful, polished take on Southern cuisine; as the chef at Virtue Restaurant, he has become one of Chicago's most celebrated voices in hospitality, a nationally recognized talent with a deep commitment to mentorship. He joins us for our first full-on live show at the Friends of James Beard Chef Invitational at Sand Valley, where he reflects on his path through Chicago's restaurant scene and the mentors who shaped it. In front of a live audience, we talk: his early start cooking with his mother and grandmother, the discipline of his years at mk, what it's really like competing on Top Chef, and a few early hints about the next concept from the Virtue team -- and, as always, so much more.

Nous sommes aujourd'hui avec Stéphanie Le Quellec, l'une des rares femmes doublement étoilées en France. Révélée dans Top Chef en 2011, elle est aujourd'hui membre du jury de l'émission culinaire devenue incontournable. La tête dans les étoiles, elle garde les pieds sur terre, et dirige aujourd'hui avec exigence et simplicité plus de 5 établissements, dont La Scène, Vive ou encore Mam. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné de Samir Ouriaghli.Dans ce 1er chapitre, Stéphanie nous raconte comment la cuisine s'impose très tôt comme une évidence dans sa vie. Elle y trouve un espace où elle se sent à sa place, où elle prend confiance et où elle peut enfin s'exprimer. Elle choisit rapidement d'en faire son métier et rejoint de grandes maisons parisiennes, auprès de chefs qu'elle admire et qui joueront un rôle clé de mentors. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Dans cet épisode de CHEFS, on reçoit Denny Imbroisi.Avant les restaurants parisiens et le succès d'IDA, on remonte aux racines. Une enfance en Calabre dans une famille de restaurateurs, entre la salle, le bruit et la tension des services. Puis viennent la rupture familiale, la maladie de sa mère, le départ à 14 ans vers le nord de l'Italie. Dans cette période instable, un déclic : des tomates confites préparées seul et soudain la certitude soudaine d'avoir trouvé sa voie.Il raconte l'apprentissage à la dure, le travail sans compter pour mériter sa place, puis la France et Menton, auprès de Mauro Colagreco au Mirazur.Puis vient Paris, le saut vers l'inconnu pour poursuivre son rêve. Chez William Ledeuil, il découvre la rigueur absolue, l'organisation et la construction d'un restaurant pensé dans les moindres détails. En parallèle, l'aventure Top Chef le propulse sous les projecteurs et lui permet de rencontrer son meilleur ami Juan Arbelaez.Enfin, c'est le temps de l'émancipation. L'ouverture d'IDA, son succès immédiat puis le poids des responsabilités. Denny Imbroisi raconte l'importance de l'énergie collective et du soutien de sa femme Sylvia pour faire face à la pression. Un épisode qui retrace la trajectoire d'un enfant de salle devenu chef entrepreneur.Pour découvrir l'univers de Denny Imbroisi, commencez par IDA, rejoignez Epoca, faites un tour par Malro et terminez à Ischia ! Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Rekrutteringen af den næste topchef bør starte længe før, chefstolen pludselig står tom. Alligevel er det en disciplin, mange bestyrelser kæmper med: at planlægge en gnidningsfri overgang fra én topchef til den næste. I det seneste afsnit af Finans’ podcast Headhunterne deler Malou Helbo, partner i Egon Zehnder, sine erfaringer med successionsplanlægning. For dilemmaerne er mange. Skal den siddende direktør være med til at finde sin egen afløser? Skal interne kandidater vide, at de er i spil – og hvordan undgår man en magtkamp i topledelsen? Gæst: Malou Helbo, partner i Egon Zehnder Vært: Søren Linding, erhvervskommentator og debatredaktør på Finans Podcastredaktør: Kasper SøegaardSee omnystudio.com/listener for privacy information.

It's time for Top Chef! In this episode, we pick our chefs for the season. Tony Soprano stops by the studio to help Ify with his draft, Sierra picks off the injured reserve list, and Mike watches an alarming amount of other cooking shows. Check out our merch at maxfunstore.com, support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

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

Jen and Abby on the Red Carpet! Celebrating the premiere of the Top Chef season set in Charlotte, they talk with Top Chef judges Gail Simmons, Tom Collicchio and Kristen Kish, plus local dignitaries Larken Egleston, Chef Greg Collier and QCPN podcaster and comedian Jason Allen King. Made possible by the Charlotte Regional Visitors Authority.

It's the Top Chef Season 23 premier!!!!!!!!!!! Welcome to the Carolinas, where 15 chefs will battle it out to see who will be crowned the next Top Chef. This week we meet the new cheftestants, say hello to the judges and meet some titans of the south. From a NASCAR race to Sean Brock's table, this is an action packed first episode you won't want to miss.

Send a textRewind to 5 – 11 March 2006 and the world is juggling human rights debates, dancehall domination and the Pope casually flexing a 2GB iPod Nano.

JD Vance Torched by 'Top Chef' Alum Over the 'Disgusting Ranch Dressing' Meal He Cooked for His Indian Wife UshaAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Primary Election Day; gas prices about to spike; Top Chef premiere in Charlotte and the effect on the city's culinary community

Dans cette deuxième partie, Denny Imbroisi raconte son départ de Menton pour Paris pour poursuivre son rêve. Il découvre l'univers de William Ledeuil. Chaque geste, chaque plat, chaque décision sont précis et réfléchis. Il apprend à organiser, calculer, gérer et structurer un restaurant. Il gagne en rigueur et en technique.C'est aussi là qu'il se lie d'amitié avec Juan Arbelaez lors du tournage de Top Chef. L'émission le propulse sous les projecteurs et le confronte à la pression. Il doit cuisiner, expliquer, performer et gérer son stress. À la sortie, il emménage dans un petit studio avec Juan. Ensemble, ils affrontent les défis, travaillent dur et apprennent à se dépasser. Ces années à Paris forgent son caractère. Elles lui enseignent la discipline, la patience et l'équilibre entre créativité et organisation. Elles le préparent à ouvrir ses propres restaurants et à construire son univers culinaire. Chaque expérience le rapproche de son objectif et renforce sa passion pour le métier.Pour découvrir l'univers de Denny Imbroisi, commencez par IDA, rejoignez Epoca, faites un tour par Malro et terminez à Ischia ! Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

In this episode of Hiring to Firing, hosts Tracey Diamond and Emily Schifter trade the drama of reality TV for the real-life stakes of employee separations, using shows like The Bachelor, The Great British Bake Off, Top Chef, and The Voice as a lens to discuss layoffs, terminations, and RIFs. Joined by Lauren Tilashalski, senior associate general counsel at Global Payments, they unpack how employers can move beyond "gut feel" eliminations to legally compliant, people-centered processes. The conversation highlights how thoughtful planning, clear messaging, and empathy can turn a potential PR and morale crisis into a more orderly transition for both departing employees and those who remain. Tune in to learn how to balance legal risk, business needs, and human impact once the "final rose" has been handed out in your workplace. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today's guest is Padma Lakshmi—TV host, executive producer, bestselling cookbook author, and longtime friend of Cherry Bombe. Padma has a brand new show debuting Wednesday on CBS—“America's Culinary Cup.” Not only is she the host, but she's also the creator and executive producer of what she hopes will become America's most prestigious culinary competition. One talented chef contestant will not only take home bragging rights, but a $1 million prize and a gleaming gold trophy. Padma joins host Kerry Diamond to discuss her return to culinary competitions after 19 seasons of “Top Chef,” the unique touches that make “America's Culinary Cup” distinctive, how she chose judges Michael Cimarusti and Wylie Dufresne, and why you won't see her on “Survivor” any time soon.  Click here for Padma's Tagine-Inspired Chicken recipe from her new cookbook, “Padma's All American.” Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Padma: Instagram, "America's Culinary Cup", “Padma's All American” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Tomorrow is Primary Election Day; predatory towing in Charlotte; Top Chef in Charlotte red carpet event

"Koh Lanta" revient sur TF1 mardi avec de nouvelles règles ; "Top chef" renverse la table mercredi sur M6 : exit les brigades et la cuisine en studio, désormais itinérante, l'émission nous entraine dans toute la France ; enfin, "Pékin Express" revient aux fondamentaux, à la rude : plus de GPS mais des bonnes vieilles cartes en papier pour se diriger ! Ecoutez Laissez-vous tenter - Première avec Laurent Marsick du 02 mars 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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

Fini les plateaux, vive les émissions en extérieur : à la montagne, au bord de la mer ou au 1er étage de la Tour Eiffel. C'est aussi la fin des brigades, mais les célèbres chefs sont toujours là pour tester et juger les candidats. Ecoutez La télé et vous avec Nicolas Vollaire du 27 février 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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.

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

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

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.

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

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.

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