Podcasts about Top Chef

Agency Leadership Podcast

Play Episode Listen Later Aug 28, 2026 30:10

Er Niels B. Christiansen Danmarks bedste topchef lige nu? Det spørgsmål stiller vi i denne episode af Lunde & Linding, efter at Lego-bossen i denne uge afleverede et regnskab, der viser, at Lego har udviklet sig til en regulær vækstraket. Hvis udviklingen fortsætter, kan 2026 blive et historisk år, hvor Lego meget vel runder 100 mia. kr. i omsætning. Men hvad er strategien bag den voldsomme vækst? Og kan succesen blive så stor, at han bliver fristet til at forlade et Lego på toppen? I afsnittet uddeler vi også karakter til topcheferne på baggrund af den netop overståede regnskabssæson – og der er både topkarakter og dumpekarakter til nogle af landets største virksomheder. Deltagere: Niels Lunde, erhvervskommentator på Finans Søren Linding, debatredaktør og erhvervskommentator på Finans Vært: Rasmus Bendtsen, redaktør på Finans Podcastredaktør: Kasper SøegaardSee omnystudio.com/listener for privacy information.

men lego hvis top chef mest danmarks lunde kaspers linding

Agency owners need to get their hands dirty with AI

Play Episode Listen Later Aug 27, 2026 21:01

Some advisers are telling agency owners they don't need to know AI all that well themselves. They suggest owners go deep on AI for a month or three, then pass the day-to-day to the team and move on with life. In this episode, Chip and Gini explain why that’s backwards, and how owners who step back from AI are making a mistake. Chip’s argument is that AI doesn’t fit the usual delegation model because it’s moving too fast and touching too much of the business to hand off after just a few months of study. Gini agrees, noting that advice which made sense six months ago is often stale today. Both connect this to credibility with the team: Chip compares the situation to a non-technical manager overseeing developers, who then gets disrespected because they don’t speak the language. Gini says her own coaching works because she’s in the tools constantly enough to give specific workable advice. They also describe pushing AI into something closer to a personal operating system than a work tool, from Chip wanting an assistant that catches him contradicting his own past positions, to Gini’s agent that calls her out when she takes on work she said she’d delegate, telling her flatly it’s not the best use of her time. The episode closes with the advice that staying curious personally is what keeps owners sharp enough to lead a team through a tool that keeps rewriting its own rules. Key takeaways Chip Griffin: “You need to be in the trenches on AI, at least for the foreseeable future.” Gini Dietrich: “I honestly and truly do not know how I did my job five years ago.” Chip Griffin: “You just don’t come across as confident if you haven’t tried it yourself.” Gini Dietrich: “If you simply get a general knowledge and then leave off in delegation, you’re not getting anywhere near the value that you ought to be.” Related AI should be your agency's friend, not foe Stop chasing AI tools: Start with what actually hurts Using AI the right way for agency biz dev View Transcript The following is a computer-generated transcript. Please listen to the audio to confirm accuracy. Chip Griffin: Hello and welcome to another episode of the Agency Leadership Podcast. I’m Chip Griffin. Gini Dietrich: And I’m Gini Dietrich. Chip Griffin: And Gini, I have no creative introduction whatsoever. Gini Dietrich: That’s fine- So maybe- … because I’m gonna phew. Chip Griffin: So maybe, maybe we should just take a, a deep dive for w- you know- … couple of minutes here and try to figure out what it is that we’re gonna talk about today. Gini Dietrich: We’re gonna talk about the bro culture who told agency owners to use AI for three months and then not again. Chip Griffin: Yes. apparently, agency owners need to, to really get up to speed on AI, but then just to hand it all off to the team and move on with their lives. Gini Dietrich: This is the most ridiculous, ludicrous thing I’ve ever heard, and I understand that I don’t have context ’cause I didn’t watch the bro video, but that’s ludicrous. Chip Griffin: And in fairness, I watched it a while back, so my context is a little bit off too. But it- look, this is, this is not, this is not one-off advice. I mean, frequently I hear people advise, you know, agency owners to, to have some general knowledge of something but then to let go. And, I think in some cases that may be worthwhile. But I think AI is moving so fast- … and has such an impact on our businesses that, that we need to … as leaders, we need to remain curious, we need to be hands-on. We cannot simply rely on our teams to do this because it is transformational to our businesses and to our industry, and that’s not something that you leave in the hands of somebody else. Gini Dietrich: Yes, and I know I’ve said this before, but I honestly and truly do not know how I did my job five years ago. Chip Griffin: Yep. Gini Dietrich: Because, it’s such a huge thinking partner for me to help me figure out what I’m missing, what holes I need to fill, what’s overly complicated, what’s too jargony. Like, I don’t know how I did my job without it. So the idea that you would do a deep dive for three months and then be like, “Okay, everybody else take over,” like that doesn’t, that doesn’t make any sense at all. Chip Griffin: No, it does not. Now, in fairness, I think, I think what they were saying was sort of hand over the day-to-day of it, and you can certainly still use it to help you with your own writing and the basic stuff. But I, think you still need to be beyond that. I think you need to be pushing- Yes … the envelope yourself- Yes … experimenting, innovating- Gini Dietrich: Yes. Yes … Chip Griffin: inspiring your team. Gini Dietrich: Yes. Chip Griffin: And, if you’re not doing that, you’re not getting the most out of it that you can. Gini Dietrich: Absolutely. Like, yes, because this is one of those things that if you’re not using it, you don’t know what has changed, and it’s changing so fast, right? I mean, a couple of weeks ago, Claude came out and said that they’re watermarking everything, and you can’t just retype it into a new document because the watermark is in the tokens and how it thinks, blah, blah, blah, blah, blah, whatever. And everybody freaked out. Like, everybody’s using AI. So, okay, so it’s watermarked. Like, we all know we’re using it. Everybody’s using it. I use it, you use it. Everybody uses it. Like, okay, so it’s being watermarked, but like, if you’re not using it and understanding it and evolving with it, then you might freak out about that. But it’s not that big of a deal. Chip Griffin: It is absolutely not that big of a deal. It’s stupid, in fact, but, you know, if it, if it amuses somebody to, do that, fine. I’m sure that somebody will figure out how to, to reveal those watermarks and post gotchas, kinda like in the old days when people were like, “Gotcha, that CEO didn’t write their own blog post.” No, duh. Gini Dietrich: Really? Yeah. Chip Griffin: And, and, and, their shareholders don’t want them to do that either. Gini Dietrich: Correct. Right. Yes. Chip Griffin: Not, at their hourly rates. And- No … and that, and that was 20 years ago before their hourly rates got to where many CEOs- Right … have their hourly rates today. But in any case, so you Chip Griffin: need to be learning and experimenting and understanding how it’s evolving, because, I mean, even some of the advice that, you know, someone might have given you or I might have given six months ago is not the same advice I would give today. Gini Dietrich: Right. Chip Griffin: And, in fact, you know, some of the things about, you know, the importance of providing instructions and guardrails and all that kind of stuff, that may be shifting. You know, we’re now seeing Anthropic saying, “Well, that’s, that’s not really the best way to get things out of the, the more recent versions of Opus and Fable and that kind of stuff. You actually wanna give it more freedom than you did before, otherwise you may not like the results.” And- Yeah … and those things are changing. You know, a, a couple years ago, everybody was like, “You need to tell it what kind of mindset to have. Act as a social media strategist.” Nobody will tell you that today, because that’s not the best way to get stuff out of it. But if you’re not continuing to experiment and roll up your sleeves and be in there day to day and figure out not only how it can help your business, but how it can help you personally, and that’s beyond just the thought part of it. That’s figuring out how do I make it my own personal operating system, my second brain, which I am extremely passionate about, and I think that, most agency owners should really be thinking about this whole, you know, whether, you wanna call it that operating system or second brain concept, having something that really knows you and as much about you as possible so that it’s really there, not even just as a thinking partner or a sparring partner. I mean, it’s, there as a mini you- Gini Dietrich: Yep. Chip Griffin: That can help you to think things through and not forget stuff, which- Yep … as I get older, is more and more important. Gini Dietrich: Well, and one of the things that I’ve done is I do– I’ve done exactly like that. I’ve done exactly that, and I think I’ve talked about this before, that I have a co-CEO agent that I’ve built, and it will s- it kinda, it kinda makes me mad sometimes. But one of the goals that we have inside my organization is to have everything less dependent on me, because right now the, the business is very founder-led. It’s, you know, I’m the thought leader, I’m the brand, all of those things, and it’s a big, big goal over the next three to five years to extract me from some of that and start to build other leaders inside the organization that, you know, can help us scale and do all of those things. So my AI knows that, and I will do something, and it will say Is this the best use of your time? I thought you were trying to extract yourself, and I’m like, “Ugh. Fine!” Chip Griffin: See, yours is more polite than mine because mine will just straight up tell me that it’s not a good use of my time. Yeah, yeah, sometimes it will do that, yeah. and, that I shouldn’t do it. Yeah. Or, my other favorite is it will say, “Well, this does not, you know, match what you said in, you know- 2022.” Gini Dietrich: Yeah, yeah. Chip Griffin: You know, “Why are you saying this now?” Or something like that. Gini Dietrich: What has changed, or yeah. Yeah, yeah … Chip Griffin: yeah, what has changed, or just it’s, it’s not consistent. Yeah … and, so having it call me out, the, I mean, it … Sometimes it’s caught me on things where I’m just not thinking it through, right? In, the moment I give a quick answer and say, “Yeah, let’s go in this direction,” it’s like, “Wait a minute, hold on.” Gini Dietrich: Yep. Chip Griffin: That c- that conflicts- Yep … with advice you’ve given in the past. Yep. You know, square this up. Gini Dietrich: Yep. And I will say that, you know, you made the point about using it in your personal life, too. I have an agent that is helping me parent a teenage girl, and sometimes I get very frustrated and I’m like, “Meh,” and I type something out, and it literally said to me the other day, “So let me get this straight, Gini. You are raising a strong, independent young woman who can think for herself and do things the way that she thinks are best, and you’re mad that she’s doing this?” And I’m like- Well, when you put it that way, like… Chip Griffin: to, to which I would be tempted to respond, “You know I can delete you at any time, right?” Gini Dietrich: But it holds up a mirror sometimes and you’re like- Chip Griffin: It, does … Gini Dietrich: “Oh, okay.” Yeah. “You’re right. All right, you’re right. You’re right.” Chip Griffin: But it, you know, part of it is just is, is playing the what if game too. And I think that’s something that’s really hard to delegate to your team, or maybe not comfortable for them because- Right … some of those what ifs may result in them not having the jobs that they currently have. Exactly. Not necessarily that they are out of a job, but- Right … but their job would necessarily change. And, you know, one of the things that, that I will often do is I will say to my AI engine of choice, “So, you know, here’s my challenge. How might I go about that differently?” Or, you know, “How could you help me with this?” Or, when it gives me an answer, well, why do I still… ‘Cause sometimes it’ll say, “You need to do this next.” And I’ll say, “Well, why?” Gini Dietrich: Why? You’re right. Why? Chip Griffin: What is it about it that you can’t do- Gini Dietrich: Yeah … Chip Griffin: so I can, you know, make a legitimate decision about really whether it is something I need to take on. And I’d say probably 50% of the time it’s like, no, actually you’re right. I could create a process that would allow me to, you know, maybe not get it all the way there, but close enough. And I think that, you know, having those kinds of conversations and engagement help you to figure out things that are important not just to you, but to the business itself. And if you simply get a general knowledge and then leave off in delegation, you’re not getting anywhere near the value that you ought to be. Gini Dietrich: 100%. I totally agree with that. And I think this, this idea that you should just deep dive for three months or one to three months or whatever it happens to be, and then leave it off to your… Like, that’s just, it’s ludicrous. It’s ludicrous. Like it’s, bah. Bah. Chip Griffin: Yep. And, and I mean, and the, the other thing that I think is helpful is, you know, there’s all sorts of things being said and written about AI, including this podcast, this episode, and previous episodes. And one of the things that I love to do is I love just taking a link to, you know, one of these podcast episodes or videos and, throwing it to Claude and saying, “Hey, anything I should take away from this?” And what it then does is it reads the transcript and takes a look at, all of the behaviors that I currently have with it and say, “Okay, well, you, you’re already doing 90% of this, but here are the two new ideas that you might consider.” Hmm. And it, And, so I find it really helpful, so I will… Sometimes I don’t even watch the video. I’ll just, you know, I’ll see the headline on a, a, video on YouTube, you know, “Get 10X the results of Claude Design by doing this.” And so I’ll just grab the link, and I’ll shoot it over to Claude and say, “Anything? Should I watch this? Is there anything to take away from it?” Gini Dietrich: Yeah, yeah, yeah. Chip Griffin: And, it will come back, and it, because I, do all of the work that I do and because I have systems set up so that it records all of the activity that I do with it and all of the rules and context and all that, it’s able to say, you know, “You’re better than it in these places, you’re worse than it in these places, and this stuff is just, you know, rock stupid- Yeah and you shouldn’t do it no matter whether you can or can’t.” Gini Dietrich: Yeah. Yeah, yeah. I mean, I think that’s exactly right, and, using it in those kinds of ways are the big things I think most people are missing. And you know, you- before we started recording, you and I were talking about how 99% of humans just in general are not using it in those kinds of ways. We’re not building skills, we’re not building agents, we’re not curious about what it can do. We’re not using it in ways that can help us. I mean, I use it, to your point, for everything. I use it for parenting, I use it for home design, I use it for all work-related things. I, I honestly and truly, I don’t know how I lived five years ago without it. I don’t. Chip Griffin: Yeah. And, it, can help you find just little things that are just, you know, mind-numbingly annoying and I sometimes will kick myself for not using it as my first port of call. So- Gini Dietrich: Yep, yep … Chip Griffin: for example, a couple of weeks ago, I was having, a, a really technical networking issue in my house, as far as how my laptop was talking to my, my NAS. And it wasn’t doing it exactly correctly, and so it was l- leading to very, very slow transfer speed. So it wasn’t just invisible, it was just really slow- Mm-hmm … in a way that it, shouldn’t have been. And I’m pretty smart about home networking and LANs and all that kind of stuff, and so I, I couldn’t figure it out, and so I did some quick Googling and I couldn’t find it there. And I’m like, “You know what? Let me just give the, exact situation to Claude and see what happens.” Not 10 seconds later, it has come back with a really bizarre solution. I tested it, immediately worked, solved the problem. Gini Dietrich: And it worked. Isn’t that crazy? Chip Griffin: Right. That’s crazy. So I, mean, it, could, it… And, normally you would expect that, the same thing would pop up in Google results, and it didn’t. Gini Dietrich: It didn’t, right. Chip Griffin: Because it was, it was such an edge case that I had. But it was able to, parse through all of the detail and figure out what the real problem was and how to resolve it. And so- Gini Dietrich: And then it worked. That’s crazy … Chip Griffin: and, then it worked. And, otherwise, I would’ve just given up and just had to live with the fact that my laptop was talking incredibly slowly to the NAS. Which it, it wouldn’t have been the end of the world- Right. But, yeah … but there were certain tasks that it just made difficult, and I didn’t want to do that. I wanted it to work the way it, it should. And so it, helped. So, but if I wasn’t spending the time with, with the tool myself and I, went to a team member, could they possibly solve it? Sure. But, that, A, that’s wasteful- Gini Dietrich: Right … Chip Griffin: and, B, I’m not learning from it. And, I think the, the other thing that we need to keep in mind is that when we lack knowledge about something, it’s harder to manage our people on those tasks. And so, you know, if you are a PR agency owner, the fact that you’ve done PR before helps you to manage your team because you can figure out what actually makes sense. Does it really take this long to do that? And, and, not only do you understand what they’re doing and, how it impacts, but also they respect you more, right? If you are– I’ve seen PR people managed by non-PR people- And it tends not to go all that well because they’re not talking the same language. Gini Dietrich: Yeah. Chip Griffin: And if we want our whole teams to be energetically using AI, and we’re not using it, we can’t speak that same language. Again, I, used to have occasions where I would see a non-technical person managing a dev team. Gini Dietrich: Oh, no. That’s a terrible idea. Chip Griffin: And that’s the worst. Right? Yeah. Because th- because developers know they can pull one over on you if you don’t- Then, yeah … if you don’t know what they’re actually talking about, right? And, I always had a much better time managing devs ’cause I, I can code myself and those… So when they kind of give me a, a baloney answer, I’m like, “Really? Really?” And they’re like, “Oh, yeah. No, okay. All right. I guess we can’t do that.” So, you need to understand the AI in order to be able to prod your team, manage your team, encourage your team, inspire your team. So- this is, this is really not one of those things where you can say, “Look, I just, I need to be an executive level person on this, and that’s it.” You need to be in the trenches on AI, at least for the foreseeable future. At some point, it may begin to stabilize, and you can treat it more like a lot of the other activities. But as long as it is developing and evolving as quickly as it is now, you need to be in there, and you need to understand it every single day. Gini Dietrich: Yeah. And one of the things I will tell you with my team that I have learned over the last few months is that- They don’t have the same level of, shall we say, excitement that I have around it. And because of that, I’m able to train them and coach them on how to use it. And so I will say, “Well, have you prompted it with this,” or, “Have you tried that?” And they’ll go, “Oh, no.” And then they’ll do that and go, “Oh, well that worked.” And so if I wasn’t using it, you know, constantly like I am, I wouldn’t know to be able to train or coach those things. So I think you’re exactly right. It’s kind of like I say to my market- our VP of marketing all the time, I’m like, “You have the hardest job in this building because this is my core expertise.” And I’m sorry, but like I’m gonna have ideas, and we’re gonna have debates over things that you’re doing because it’s my core expertise. And this is the same thing, like you should know enough to be able to say to your team, “Have you tried this?” or, “Have you thought about that?” or, “Maybe try prompting it with this,” or, “Have it play devil’s advocate,” or, “Have it poke holes in it for you.” So like you can’t do that, to your point, if you’re not using it every single day. Chip Griffin: Well, and I, think you’ve touched on the key thing here, which is that it’s not doing the work for them. It’s coaching. Yeah. It’s mentoring. Yep. It’s advising. Yep. It’s inspiring. And those are all the, the things that you need to do. I’m not sitting here saying that you need to build all the processes out and hand over preset skills- Right, right … or bodies of context or whatever to the team, but, you need to know enough that you can have that, those conversations and say, “Have you tried this? Have you seen this?” You know, you, you– I, experimented with this the other day. You know, I think this is the kinda thing that would really help you doing X, Y, or Z. And you just can’t do that as effectively- Yeah … if you’re just like, “You know, I heard someone say, I heard Chip and Gini talking about this, and I think maybe you ought to do this.” But I mean, you, Chip Griffin: just don’t come across as confident if you haven’t tried it yourself. Gini Dietrich: Yep, 100%. And look, I know I’ve said this before too, but it’s fun. Like, it’s fun. So even if you don’t wanna use it from a business perspective or you haven’t figured out the best use of it, like try it personally, test it out personally. I found this app called Cookshelf where you scan all of the cookbooks that you have, and then it indexes all of your recipes, which is great, and it helps you meal plan and it builds grocery lists and all that. However, you still have to come up with the meal plans ideas. So I have to say, “Okay, I wanna make tacos,” and then I put tacos into the app, and it gives me like 75 recipes from the cookbooks that I own. Overwhelming. Great, but overwhelming. So now I use my AI to say, “Okay, last week we had this, this, this and this. Here’s my app. Here’s all the cookbooks. Give me an idea. I wanna have one night pork, one night steak, one night chicken, one night vegetarian,” and then it does that work for me, and then I go into the app and find the recipe, right? So– And it tells me which cookbook it’s in and which page. So then I just go to my shelf, I pull it off and I cook. Makes things significantly easier. The app made it easier, AI made it even easier. So there are lots of things. I have my books in my library downstairs color-coded, which drives my father-in-law crazy because he thinks I should be using the Dewey Decimal System, but they’re color-coded. They’re like red, orange, yellow, right? So I took a picture of all of my books on all the shelves, there’s more than a thousand of them, and I put them into Claude and I said, “Create me an index of all of the books by author, by title, and then tell me what, which shelf they’re on and which– and how far in.” Now I have my own Dewey Decimal System. So there are lots of ways that you can use AI in interesting ways personally to get excited about it and then transfer that over to the business Yes, they’re color-coded. I know you haven’t gotten past that yet. Chip Griffin: I, I, I just, you’ve left me speechless. Gini Dietrich: It looks so nice. It’s so pretty. Chip Griffin: It, I, I, I, I feel like maybe you should be experimenting to see how AI can act as a therapist for some of the issues you clearly must have- Gini Dietrich: I do have, yes … Chip Griffin: if, if you, if you’re- Gini Dietrich: But it looks really nice. It looks very nice. Chip Griffin: It looks re- it d- that is fantastic. I’ll, I’ll, I’ll be honest, I’ve gotten rid of all of my cookbooks and most of my regular books because I- Gini Dietrich: Oh, wow … Chip Griffin: stopped cracking them open, and I decided that the fact that they looked good on my shelf didn’t really matter to me anymore. Gini Dietrich: Yeah, see, it matters to me, so. Chip Griffin: And, when it comes to cooking, I prefer the, the, the Top Chef challenge style. You just go and you grab a couple of ingredients, and you say- … “What can I make with this?” Gini Dietrich: That’s weekend cooking, which I agree with. Oh, no. Weeknight cooking, I can’t do that. Chip Griffin: Oh, that’s week, that, that week, that’s- Gini Dietrich: I just have to, like, have a plan. Chip Griffin: No, I do that lunchtime, whatever. I mean, just- Yeah, I don’t have- It, just, it’s the shortens the time, right? So if you’re doing it for lunch- Sure, yep … you know, you got maybe 10 or 15 minutes, so what can I, what can I do with- Yeah … what’s available here? What’s going bad in the… Usually start with what’s going bad in the fridge. Gini Dietrich: Right. Chip Griffin: And, grab one or two of those and say- Hmm … “Okay, how can I put this to work?” And it, to me, that’s a lot more fun than using some recipe well, first of all, I’ve always hated recipes, but secondly- Yeah … it’s, not as mentally challenging, and I like my cooking to be mentally challenging. Gini Dietrich: Yeah, I don’t have the time during the week. Weekends- Hmm … I totally agree with you, but during the week I don’t have the time. Chip Griffin: Hmm. Well, anyway, on that note, since I feel like we’re starting to veer off topic and off track a bit. Gini Dietrich: I will send photos of my color-coded shelves that we can include with this. Chip Griffin: I, I, that is, that is fantastic or disturbing or perhaps both. So- … on that note, we are gonna wrap up this episode. I’m Chip Griffin. Gini Dietrich: I’m Gini Dietrich. Chip Griffin: And it depends.

258 | Ticker Tape Tickets

Top Floor

Play Episode Listen Later Aug 25, 2026 40:36

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

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Dansk IT-topchef: Mange overvurderer AI's indtog

Millionærklubben

Play Episode Listen Later Aug 25, 2026 62:04

Kunstig intelligens er et altdominerende tema på de finansielle markeder i øjeblikket. Men mange overvurderer, hvor nemt og hurtigt den nye teknologi kan implementeres i store virksomheder - og dermed hvor hurtigt det går med at høste gevinsterne. Sådan lyder det fra den mangeårige IT-topchef Jørn Larsen, der står bag børsselskabet Trifork. I dagens udgave af Millionærklubben deler han sit syn på AI-udviklingen, og fortæller om seneste nyt fra det danske IT-selskab. Hør også investor og chefanalytiker Lau Svenssens aktuelle perspektiver på markedet og aktier som Mærsk, Cadeler og Salmar, der er ude med et friskt regnskab. Vært: Adam Geil See omnystudio.com/listener for privacy information.

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Chef's Michael Voltaggio And Brooke Williamson From Bobbys Triple Threat

Arroe Collins

Play Episode Listen Later Aug 24, 2026 9:55 Transcription Available

Chef's Michael Voltaggio And Brooke Williamson From Bobbys Triple Threat

Arroe Collins Like It's Live

Play Episode Listen Later Aug 21, 2026 9:55 Transcription Available

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Lunde & Linding: DI-topchef kommer Mike Doustdar til undsætning. Men gør han mere skade end gavn?

Wine Road: The Wine, When, and Where of Northern Sonoma County.

Play Episode Listen Later Aug 21, 2026 26:49

Novo-topchef Mike Doustdar har de seneste uger været en tur igennem mediemøllen, efter at hans udtalelser om, at de ansatte i Novo Nordisk skal stå tidligere op og gå senere i seng, har skabt stor debat. Men hvis Mike Doustdar håbede, at debatten langsomt ville dø ud af sig selv, blev han slemt skuffet. For i denne uge sprang DI-topchef Lars Sandahl pludselig ind fra højre og kom Mike Doustdar til undsætning. Men har Lars Sandahl i virkeligheden gjort Mike Doustdar en kæmpe bjørnetjeneste ved at blande sig i debatten? Det taler vi om i denne uges udgave af Lunde & Linding, hvor vi også kommer forbi Royal Unibrew. Bryggeriet fik i foråret en gevaldig kæberasler, da det tabte en lukrativ Pepsi-kontrakt til Carlsberg. Siden har Royal Unibrew og topchef Lars Jensen stået tilbage og set både forpjuskede og defensive ud. Deltagere: Niels Lunde, erhvervskommentator på Finans Søren Linding, debatredaktør og erhvervskommentator på Finans Vært: Rasmus Bendtsen, redaktør på Finans Podcastredaktør: Kasper SøegaardSee omnystudio.com/listener for privacy information.

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Rhoda Magbitang

Radio Cherry Bombe

Play Episode Listen Later Aug 19, 2026 45:34

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

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Wine Road Podcast - Episode 259: Savor Sonoma at Graton Resort & Casino: Carey Sweet on AYA, Live Fire & Vine & Sonoma County Wine

Play Episode Listen Later Aug 19, 2026 40:34

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

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217: Two Careers, One Kitchen Table Truth with Carla Hall & Deborah Grayson Riegel

Heartbeat For Hire with Lyndsay Dowd

Play Episode Listen Later Aug 19, 2026 28:38

Carla Hall is a celebrated chef, TV personality, and author known for her appearances on Top Chef and The Chew. With her signature catchphrase "Hootie Hoo!" and infectious warmth, Carla has built a career on making cooking—and life—more joyful and accessible. She brings her culinary expertise and authentic personality to The MeMenu, transforming complex personal development concepts into digestible, actionable steps. Deborah Grayson Riegel is a leadership communication expert, executive coach, and Wharton School faculty member. With a Master's degree in Applied Positive Psychology and decades of experience coaching executives, Deb brings research-backed methodologies and practical tools to The MeMenu. Her work has been featured in Harvard Business Review, Forbes, and Psychology Today. Website: https://www.thememenu.com/ Book: https://www.amazon.com/dp/B0H6WPBR7D Episode Summary: In this episode, Lyndsay sits down with two powerhouse women: Carla Hall, Top Chef fan favorite and former co-host of The Chew, and Deborah Grayson Riegel (Deb), a Wharton professor, executive coach, and author. Together they've written The Me Menu, a book that uses a cooking analogy — recipes, flavors, and mise en place — to help women over 50 (and anyone ready to join them) put themselves first and lead their own next chapter with what they call "main dish energy." Carla and Deb share the story of how they connected, what's inside the book, what inspires them, and the legacy they each hope to leave. Key Takeaways: - Self-development doesn't need to feel like a chore. - You don't need one big life overhaul. - You are already enough. - Staying connected doesn't take hours. - Fun and rigor aren't opposites. - Put yourself on the menu. Episode Chapters: 0:00 Cold open: the cooking analogy behind The Me Menu 0:57 Welcome to Heartbeat for Hire 1:09 Meet Carla Hall & Deb Riegel 2:17 How Carla and Deb connected 4:15 From the kitchen to coaching: Carla's leadership journey 6:36 Who The Me Menu is for 9:38 Inside the book: the six flavors and the recipe format 14:56 Sponsor break: Cozy Earth 15:34 What inspires Carla and Deb 18:03 On friendship and the eight-minute rule 21:08 What's next for The Me Menu (keynotes and retreats) 23:56 Legacy: what they want to leave behind 26:49 Final takeaways for listeners

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Lyn-analyse: Carlsbergs topchef tog et afgørende valg - og der er ingen vej tilbage

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Play Episode Listen Later Aug 19, 2026 8:20

Topchefen i danske Carlsberg, Jacob Aarup-Andersen, tog et helt afgørende valg, da han besluttede at overtage den britiske læskedrikgigant Britvic i 2024. Siden er en kæmpe samarbejdsaftale med amerikanske Pepsi blevet indgået, og nu er der ingen vej tilbage. Carlsberg er ikke længere kun et ølbryggeri, men satser nu på flere heste. Det blev understreget, da bryggeriet kom med halvårsregnskab. Hør hvordan, og hvad perspektiverne er i denne Lyn-analyse fra Finans. Gæst: Niels Lunde, erhvervskommentator, Finans. Vært: Mads Ring. Foto: Stine Bidstrup.See omnystudio.com/listener for privacy information.

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Top Chef All-Scam Edition w Angela "The Kitchenista" Davis (Fraud Friday)

Scam Goddess

Play Episode Listen Later Aug 14, 2026 63:06 Transcription Available

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

854: Cooking con Omi with Omi Hopper and Ohana Style with Sheldon Simeon

The Splendid Table

Play Episode Listen Later Aug 14, 2026 50:28

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

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La Masterclass de Stéphanie Le Quellec

On va déguster

Play Episode Listen Later Aug 14, 2026 55:20

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

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How Many Variety Series Will Win an Emmy This Year?; Also, “Top Chef” Host Kristen Kish How the People Around Her 'Helped Me Get to a Place Where I Felt Like My Best Self'

Variety Awards Circuit

Play Episode Listen Later Aug 14, 2026 51:58

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

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Carlos Ponce se mete a la cocina: ¿¿Actor, cantante… o futuro campeón de Top Chef VIP?

Enrique Santos On Demand

Play Episode Listen Later Aug 14, 2026 8:04 Transcription Available

Enrique Santos y Dayanara Torres conversa con Carlos Ponce, quien aceptó el reto de competir en Top Chef VIP junto a 20 celebridades dispuestas a demostrar que, además de talento, ¡también tienen sazón! Carlos nos cuenta qué tan bueno era realmente en la cocina antes de entrar al reality, cuál es su plato estrella y qué preparación jamás se atrevería a presentar frente a los jueces. Además, revela quiénes considera sus rivales más fuertes, quién llegó creyéndose chef y terminó sorprendido, qué tan importante es la estrategia en la competencia y si entró para divertirse… ¡o para llevarse los $200,000! Una entrevista llena de humor, confesiones y mucha competencia culinaria.See omnystudio.com/listener for privacy information.

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Lunde & Linding: Tillykke til B&O's nye topchef. Han har scoret sig Danmarks sværeste direktørjob

It's New Orleans: Louisiana Eats

Play Episode Listen Later Aug 14, 2026 28:01

Gianfilippo Testa. Det er navnet på Bang & Olufsens nye italienske topchef. Og han har ladet vente længe på sig. Det er nemlig otte måneder siden, at den tidligere topchef Kristian Teär fik silkesnoren, og siden har den pressede danske designvirksomhed sejlet uden kaptajn. Men nu skal Testa få B&O tilbage på ret kurs efter år med lunkne regnskaber, skiftende strategier og turnarounds. Men det er en kæmpe opgave, han står foran. For jobbet som topchef i B&O kan meget vel kandidere til Danmarks sværeste direktørjob. I programmet kommer panelet også ind på en opsigtsvækkende Novo-nyhed og Mærsks seneste regnskab. Deltagere: Niels Lunde, erhvervskommentator på Finans Søren Linding, debatredaktør og erhvervskommentator på Finans Vært: Rasmus Bendtsen, redaktør på Finans Podcastredaktør: Kasper SøegaardSee omnystudio.com/listener for privacy information.

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[Replay] Stéphanie Le Quellec | L'histoire d'une cheffe exigeante et spontanée qui a tracé sa propre voie

Business of Bouffe

Play Episode Listen Later Aug 2, 2026 194:22

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

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REDIFFUSION - Épisode 96 - Carla Ferrari : J'ai allaité en participant au concours Top Chef.

Milkshaker

Play Episode Listen Later Aug 2, 2026 53:18

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

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Kitchen Wisdom

Play Episode Listen Later Aug 1, 2026 50:00

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

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Kitchen Wisdom

Its New Orleans: Louisiana Eats

Play Episode Listen Later Aug 1, 2026 50:00

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WILFRIED ROMAIN - ÉPISODE COMPLET

CHEFS

Play Episode Listen Later Jul 26, 2026 85:36

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

Carla Hall Isn't Going Back To The Frozen Food Section (Reheat)

The Sporkful

Play Episode Listen Later Jul 24, 2026 36:15

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

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COUCH POTATOES: Everyone Loves Maddie's Secret. We Have Questions. (Spoilers)

The LA Food Podcast

Play Episode Listen Later Jul 21, 2026 47:51

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

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Top Chef Takeaways and the Power of Food Memories w/ Anthony Jones

Restaurant Hoppen

Play Episode Listen Later Jul 20, 2026 64:51

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

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Choices We Made: Cookbook Author or Restaurant Chef? (with Padma Lakshmi)

Full Release with Samantha Bee

Play Episode Listen Later Jul 16, 2026 58:20

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

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Kristen Kish asks about questionable food opinions

Handsome

Play Episode Listen Later Jul 7, 2026 58:56

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

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FROM TOP CHEF TO HENDERSON: CHEF ALEX REZNIK IS REDEFINING LAS VEGAS DINING

Talk About Las Vegas with Ira

Play Episode Listen Later Jul 6, 2026 28:30

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

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Quiet Quitting Michelin. The Bear Is Low-Key Back. Top Chef Is Washed. And Eddie Huang vs. The New York Times.

The LA Food Podcast

Play Episode Listen Later Jul 3, 2026 63:21

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

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The Conversation: Hawaiian history on display; Top Chef winner

The Conversation

Play Episode Listen Later Jul 2, 2026 53:56

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

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Encore: Shuai Wang's Journey from China to Charleston

Biscuits & Jam

Play Episode Listen Later Jun 30, 2026 39:05

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

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Padma Lakshmi on ‘Top Chef' Lessons Learned and ‘America's Culinary Cup'

The Last Laugh

Play Episode Listen Later Jun 25, 2026 29:35

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

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Nick D – Dan Fienberg, TV Talk and Slap Slapply is Back!

The Nick D Podcast on Radio Misfits

Play Episode Listen Later Jun 23, 2026 111:46

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

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Learn How to Stop Proving Yourself with Top Chef's Kristen Kish

PRETTYSMART

Play Episode Listen Later Jun 18, 2026 56:03 Transcription Available

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

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Carla Hall's Biggest Year Ever

Biscuits & Jam

Play Episode Listen Later Jun 16, 2026 45:14

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

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Sherry Cardoso (Cynthia restaurant — NYC)

Andrew Talks to Chefs

Play Episode Listen Later Jun 16, 2026 80:01

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

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Top Chef Season 23 Finale Recap

Play Episode Listen Later Jun 12, 2026 78:48

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

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Gail Simmons on the ‘Top Chef' Season 23 Finale! Plus, ‘Widow's Bay' Episode 9.

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Play Episode Listen Later Jun 11, 2026 82:13

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

Nick D – TV Talk With Dan Fienberg, and That’s Kim Possible!

The Nick D Podcast on Radio Misfits

Play Episode Listen Later Jun 9, 2026 107:00

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

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Top Chef Season 23 Ep 13 Recap

Play Episode Listen Later Jun 5, 2026 64:27

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

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Is ‘Widow's Bay' Too Good? Plus ‘Maximum Pleasure Guaranteed' and ‘Top Chef'

Play Episode Listen Later Jun 4, 2026 78:41

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

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A Brief But Spectacular take on cooking with pride

PBS NewsHour - Segments

Play Episode Listen Later Jun 1, 2026 3:12

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

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Top Chef Season 23 Ep 12 Recap

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Play Episode Listen Later May 29, 2026 71:09

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

‘Spider-Noir' Is Unsure of Itself. Plus, ‘Widow's Bay' E6-7, ‘Euphoria' S3E7, and ‘Top Chef' S23E12.

Play Episode Listen Later May 28, 2026 94:48

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

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Top Chef Season 23 Ep 11 Recap

Play Episode Listen Later May 20, 2026 71:47

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

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Creator Eric Kripke on Ending ‘The Boys.' Plus, ‘Top Chef' Season 23, Episode 10 and ‘East of Eden' Trailer.

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Play Episode Listen Later May 14, 2026 85:19

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

‘The Bear' Drops a Secret Episode! Plus, ‘Widow's Bay' E3 and ‘Top Chef' S23E9.