Podcasts about Top Chef

Finale de Top Chef ce soir…Et les plus grands chefs sont comme nous toutes et tous, ils adorent écouter la musique en cuisinant…Mais quel tube ?

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!

Jørgen Vig Knudstorp er ofte blevet betegnet som Legos redningsmand, da han som topchef rejste klodsen fra en truende konkurs. Men som bestyrelsesformand erkender han, at han fejlede. Nu har han fundet formlen. Hør dommen over Knudstorps erkendelser, og hør hvorfor Arla er så meget bedre til at forkæle sine ejere med vækst og fortjeneste, mens Danish Crown stadig leder efter formlen til succes. Alt sammen i denne uges udgave af Lunde & Linding. Medvirkende: Niels Lunde, erhvervskommentator, Finans Søren Linding, erhvervskommentator, Finans. Vært: Mads Ring. Foto/Grafik: Thomas Lekfeldt/Anders Thykier. See omnystudio.com/listener for privacy information.

(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

In Episode 457, Madden and Kolsky missed a week, so no time is wasted before discussions of: An eventful two weeks on Top Chef (1:00), which sets us up for a humdinger of a finalé next week… Tatiana Maslany’s new Apple TV+ show Maximum Pleasure Guaranteed (30:50) and how her magnetism is at the center of an entertaining experience… Netflix’s new Duffer Brothers-produced series The Boroughs (35:00) and how there are some pretty good pieces but neither host is particularly interested in the central storyline… Netflix’s new crime thriller Nemesis (39:05) and how it’s a good version of a broad, good v. evil sort of populist TV show… A look at the world of sports (45:45) with the NBA set for a Spurs-Knicks Finals, Arsenal winning the Premier League (but not the Champions League!) and the World Cup on deck… Homework for some time next week (1:04:20), including: the finalé of Top Chef, the new Apple TV+ series Cape Fear and Kolsky catching up on the series finalés of Hacks, Euphoria and The Boys…

#134Josh sits down with Tony Award-winning actress Julie White for a wildly entertaining deep dive into the evolution of food television, from the chaotic brilliance of Iron Chef Japan to Chef's Table, Top Chef, and the modern reality-TV era of cooking competitions. Julie shares behind-the-scenes stories from judging Iron Chef America, competing on Chopped, auditioning to play Julia Child, and her obsession with Great British Baking Show. Along the way, the two unpack why chefs became celebrities, how food media shifted from education to entertainment, and why Anthony Bourdain changed the entire genre forever.The conversation spirals into hilarious territory as they debate food movies like Big Night and The Menu, reminisce about Martha Stewart, Jamie Oliver, and Bobby Flay, and brainstorm a future travel-and-food series involving bourbon trails, crab feasts, and roadside American food pilgrimages. It's a funny, nostalgic, and surprisingly thoughtful conversation about cooking, culture, competition, television, and the strange magic that happens when food becomes entertainment.Links and resources

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

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!

Chef Anthony Jones joins The Exclusive following his elimination from Top Chef Season 23 to reflect on his journey, the rabbit challenge that sent him home, and the judges' critiques that he still questions. The chef opens up about why he found the "disjointed" criticism of his Michelin-inspired plating "odd," weighs in on fellow contestant Sieger's decision to push back at Judges' Table, and shares his thoughts on some of the season's most controversial challenges. Anthony also discusses the shrinking margin for error as the competition progressed, the advice he received from former Top Chef winner Tristen Epps before filming, and whether he'd return if Top Chef called him back for another shot at the title.

Our live show is coming up! RSVP here: https://www.eventbrite.com/e/top-chef-finale-party-with-tv-chef-fantasy-league-at-highly-likely-tickets-1989859730018 Look, let's be honest, there's only one thing to talk about in this episode. Also, don't worry: Ify texted us right after we recorded this to let us know that he didn't know what day it was. This week's scoring: make it to judges' table: Sherry, Laurence, Rhoda +1 elimination challenge win: Rhoda +2 “I make this dish all the time” + fail it: Sieger -0.25 Check out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

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

Losing a client is never fun, even when you saw the writing on the wall. The only question is how you choose to handle it. In this episode, Chip and Gini cover the practical and emotional side of client departures, from the moment you get the news to the lessons you take away. Gini points out that there are plenty of reasons a client could terminate the relationship, which may have nothing to do with your work. Strategy changes, budget cuts, and leadership turnover all end client relationships that were otherwise going fine. Chip’s advice is to not react immediately. Ask for a couple of days to review the agreement and put together a transition plan. That space lets you get the emotion out before you say something you’ll regret. Once you have your bearings, focus on making the exit clean. Read your actual contract, confirm the notice terms, and hand over everything the client needs: documents, passwords, contacts, work in progress. Chip is blunt about agencies that fight clients on the way out — it accomplishes nothing and just guarantees a bad final impression. Don't burn any bridges and you just might see those clients come back or send you referrals. Finally, be honest with your team about what the loss means for the business. If there are financial implications, say so before people start drawing their own conclusions. Key takeaways Chip Griffin: “You never want to react immediately to the news in such a way that you perhaps compound a difficult situation, or at the very least you don’t make it as easy as it should be.” Gini Dietrich: “I always say that you’re remembered by how you left an organization versus the work that you did. And so you never want to burn a bridge, even if you’re caught by surprise, even if you wanted to fire the client and you’re happy about it.” Chip Griffin: “If the client is coming to you and canceling because they’re having financial issues, you’re probably not going to get the money anyway. So rather than fighting for something that probably isn’t there, why don’t you try to make it as painless as possible and get whatever you can so that you’ve built some goodwill potentially for the future?” Gini Dietrich: “Be honest and open with your team because I think they will come with solutions that you may not have thought of or that you may have assumed they’re not willing to do.” Related Why do agencies lose clients? Agency client cancellation policies Agency owners need to put themselves in other people's shoes How to protect yourself from an unexpected client breakup 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, as a famous American once said, “You’re fired.” Gini Dietrich: Oh, no. Chip Griffin: Okay. Maybe … pack your knives and go. Um- Oh … what would you like to go with instead? Gini Dietrich: Yeah, let’s, maybe we’ll do that one. I like that. Chip Griffin: Pack your knives and go. Top Chef is a great show. Gini Dietrich: I love Top Chef. Chip Griffin: Not as good as it was in the early days, but- Gini Dietrich: Yeah, I agree. Yeah … Chip Griffin: it’s still, it’s still kind of fun occasionally, and I, I still- Yeah … do watch part of each season. Yeah. From Restaurant Wars on. Gini Dietrich: Yeah, I did love, I did love a little Top Chef. I agree. Chip Griffin:  Jen and one of my kids watch it up until Restaurant Wars, then they let me know, and I come in and I watch Restaurant Wars through the end. Gini Dietrich: That’s funny. They’re like, “Okay, your turn.” Chip Griffin: Yeah. I mean, that’s where it starts to get interesting, so. Gini Dietrich: That’s funny. Yeah. Chip Griffin: Anyway, no, we are gonna talk about getting fired. Not fired as an owner. We’re, we’re not at that point yet. We don’t have boards that are gonna fire us, most of us at least. Gini Dietrich: Right, right. Chip Griffin: But clients do fire us from time to time, and we’ve had conversations in the past about firing clients ourselves and, and those sorts of things. But, what happens, what do you do when a client calls you up or, worse, sends you an email and says, “We’re done. We’re out”? Yeah, you know, it’s- What are things you should be thinking about at that point? Gini Dietrich: I think so. The, I think there’s a couple of things here. One is that the word, using the word “fired” makes it sound so bad. Sometimes it’s because there’s been a strategy change, there’s been a budget reallocation, maybe leadership has changed, maybe there’s a new VP of marketing or a CCO. Like, there are lots of reasons, right, that have nothing to do with you or the agency or your work. And so saying that you got fired is, I, I just don’t like that term. Now that I have that off my chest, I’ll step down off my soapbox and say, like, there, I think we should always be prepared for the eventual loss of a client. And because we don’t know, right? We don’t- Uh-huh … we can kind of guess, you know, if there are big changes at a leadership level, or if there’s been a reorg, or if the company has sold or things like that, we can guess. Like, we’re probably not gonna be working with that client much longer. We could also sort of read the tea leaves from the perspective of they’ve been ghosting us, and we haven’t been able to get any work done. They’ve been declining meetings or not showing up for meetings. Like, there are lots of reasons that you can kind of read those tea leaves. And so I always think it’s, it’s really good to be prepared. It should never come as a surprise when you lose a client, and you should be prepared. You should have, you should know what you’re going to say, you should know how, what a transition looks like, and you should have a full pipeline that will replace that client fairly quickly, even in a chaotic world that we’re living in right now, so that you’re not caught off guard. Chip Griffin: Yeah. I mean, I think the, you know, the first step when you get this news is, probably 95% of the time you’re gonna be annoyed, upset, unhappy. Gini Dietrich: Sure. Absolutely. Chip Griffin: Some negative emotion. A small percentage of the time you’ll be like, “Oh, thank God, I just- … I, I really wanted to get rid of them anyway.” Yeah. You know? So. Gini Dietrich: Blessing in disguise, yep. Right. Chip Griffin: So, so sometimes that’ll be your reaction, but most of the time it’s not gonna be a happy reaction that you have. And so I think the, the first thing is to just, whether it’s on a call with them or you get it by email or, you know, carrier pigeon or whatever, take a deep breath. Yes. Right? Yes … you, you don’t ever want to react immediately to the news in such a way that you perhaps compound a difficult situation, or at the very least you don’t make it as easy as it could or should be. And I think your advice to, to be prepared for this, certainly if you see the signs on the wall you need to be even more prepared. But sometimes these things are, you know, in retrospect they won’t be a surprise, but you might feel surprised in the moment because you didn’t pick up on all of the little signals along the way and, and that then becomes a learning experience. And I think that’s… to me, that’s one of the most valuable things when you lose a client for whatever reason, is taking advantage of that to learn for the future. Learn the signs to look for. Yep. Learn what you could do differently potentially to maintain the relationship, retain the client. Learn to target better ideal clients, whatever it is. But I, I always like to turn these things into a learning experience as much as possible. But you also have the logistics to actually handle the end of the client relationship, so why don’t we talk about that for a little bit. What, you know, it, it’s not just about the learnings that you can take for the future, it’s how do you handle that immediately? How do you transition the client out? Gini Dietrich: Yeah. I think, you know, I always say that you’re always remembered by how you left an organization versus the work that you did. And so you never wanna burn a bridge, even if you’re caught by surprise, even if you wanted to fire the client and you’re happy about it, you should never burn a bridge because you just never know, right? So understanding what contract they signed and what the terms of agreement are, you know? We had a situation where I was working with a girlfriend and, she lost a big, big, big, big client. It came out of the blue, that she was not expecting it because she’d had a conversation a week prior that everything was fine. And so she works with several contractors, and we had to say like, “We’re really sorry. We know that we thought you were gonna be doing work in May and June,” and, like, we go, “The client’s gone.” So, and she had one person come back to her and say, like, “We have a 30-day agreement,” blah, blah, blah. They didn’t have a 30-day agreement, but in her mind they had a 30-day agreement. Sure. In the paperwork, there was no 30-day agreement. So I use that as an example because in your mind you may have a 30 or 60 or 90-day termination clause that may not have made it to the final piece. Maybe you have it for some clients and not others. Like, you have to really do your research to, and go back and read the executed agreement so you know what those terms are. And then spend that time ensuring that there’s a seamless transition, that they’re getting all the documents that you’ve created, that they understand where things are, that they understand where the passwords are, where you, what you have access to, all of those kinds of things. ‘Cause I will tell you, there have been situations where we’ve lost a client and we’re still in their Google Analytics. We’re still the admin on their Facebook page. Like, stuff like that, I’m like, “You guys, we’re not gonna do anything bad, but you really need to take us off.” Chip Griffin: Right, right. I mean, I’ve had former clients where, where I have had admin level access to a lot of their stuff- Yes … for as much as a decade afterwards. Gini Dietrich: Yes, yes. Chip Griffin: Even when I flag it for them and say, “Hey, guys- Gini Dietrich: Yes … Chip Griffin: you might wanna take me out.” Gini Dietrich: Yes, yes. Chip Griffin: It, it’s kind of amazing at times that- It, it is, yeah … the things that, that people don’t pay attention to. But, I mean, I think that that’s great advice to, you know, to understand what your agreements say, and to really just focus on how do you make it as smooth a transition as possible. No matter how frustrated you are, you need to try to think through how do we make this as pain-free for everybody? Because you can make it difficult for them, but that’s really just gonna make it difficult for you. Yep. And to your point, that’s how you’re gonna be remembered, as the person who made it difficult. And so, you know, if you get it on a, if you get the information on a call, you know, certainly say, “Hey, look, you know, let’s, let’s put together a wind-down plan or transition plan,” or however you wanna frame it. Part of that will depend on how sudden it is. You know, are, are they saying, “We’re not gonna renew in, you know, three months,” or is it, you know, “We’re giving you as short a notice as possible”? That will affect the timelines- Sure … and those sorts of things. Yep, yep. But, but it doesn’t affect the fact that you want to try to make sure that you are making it smooth and clean and painless. And don’t hesitate to say, “Hey, let me, let me think about this and come back to you with a plan-” Right “for how we do it.” Right, right. You don’t have to have every answer in the moment, and, and giving yourself that time to step back and absorb it may allow you to come forward with a more productive plan all the way around. Because your goal has to be to make sure that you’re fulfilling your contract, while at the same time trying to get them to fulfill their end of it. Right. And, and the more that you fight, the less likely you are to even get what you are due under the agreement. And so, you know, you wanna try to make it as, as friendly as possible in, in how you wind it down to make sure that you do get those payments that you are still owed. Gini Dietrich: Yeah, and I think, you know, if it comes as a surprise, I think you’re absolutely right that saying things like, “You know, gosh, I’m really sorry to hear this. I’ve really enjoyed working with you. Let me take a couple of days to craft a transition plan.” That gives you time. They, from their perspective, they’re like, “Okay, they’re being thoughtful about this and, you know, strategic about it, and they’re gonna be helpful.” And that gives you time to settle yourself and, you know, be, get all the emotion out of it and actually create something productive. Chip Griffin: Right. And it can be a, particularly if it’s done over the phone, it gives you that opportunity to sit down and take a look at the contract and see- Yeah … what it says. Yeah. Because then you can, you can go back to them and say, “Okay, you know, in order to make sure we do this the right way, you know, we’ll need the notification in writing so that, you know, we can memorialize this properly to protect both of us.” And I think you always wanna use that kind of language when you’re dealing with contract stuff. This is for both of our benefit, even if really maybe it’s more for you- Yeah … than for them, but you wanna stress the, the for both of us. And that’s also your opportunity to then look at other clauses in there that, that maybe are to your benefit, like the notification period, that maybe you didn’t bring up on the call. You know, you can say, “Hey, you know, we need to make sure we get this in writing, and of course, as, as you know from this agreement, you have 30, 60, 90, whatever the notification period is. So, you know, we’ll work to that, as we wind this down.” Gini Dietrich: Yeah. And I think, you know, there are, we, and we’ve talked about this before too, like our contracts say 90 days, and there are some clients where I’m like, “I don’t need to hold you to that. We’re good.” Like some- Right. Right? And then there are situations- Chip Griffin: How about, how about 90 minutes? How about 90 minutes? Can we, can we just be- 90 seconds? 90 seconds? We can be done now. We’re just, I’m out. Gini Dietrich: Yeah, I’m good. Yep. Good. Yep. See ya. Yep. But then there are also situations, you know, we had the Great Recession, we had COVID. There are some situations where you’re just like, you just be, you can be understanding and be like, “Gosh, I’m really, yeah, I’m really sorry to hear business sucks, and we have a 90-day termination clause, but let me, let me waive that for you, and let’s do this instead.” And you’re always seen in good light when you do those things. Yep. And in fact, every time I have done that, either that business has come back or they’ve referred business to us. So you don’t wanna do that in every situation, and you don’t wanna hurt your cash flow, you know, if it’s, if it’s gonna be detrimental. But there are situations where you can be a little more understanding and use, use that kind of language so that they understand that you’re doing them a favor, ’cause you’re, you really are doing them a favor in some cases. Chip Griffin: Well, more to the point, if the client is coming to you and canceling because they’re having financial issues, whether it’s because of a global pandemic or there’s just something specific to their business, you’re probably not gonna get the money anyway. Gini Dietrich: Fair. Chip Griffin: Right? So, so rather than fighting for something that probably isn’t there anyway, why don’t you try to make it as painless as possible and get whatever you can so that you’ve built some goodwill potentially for the future? Because you also have to keep in mind that most of the time we’re not working with the actual owner of the business. Most of the time, even in a mid-sized business, we’re working with someone at least a step or two removed from that level. And so why are we making their life more difficult when it’s not, you know, it may not even be their ability to make a decision, particularly if it’s financially related. So, you know, think about that, and put yourself in their shoes if you were in a position. If you’ve got contractors, think about, you know, you want to react to them the same way you want your contractors to react to you. Gini Dietrich: Right. Yep. Chip Griffin: And, you don’t want your contractors coming at you, right? Yeah, yep. And you wanna try to work something out amicably. You should be doing the same thing upstream from you in the relationship as well. Gini Dietrich: Yeah. I just, I think your earlier point about taking some time, and just, you know, it’s, it usually comes as a shock. Even if, even if we’ve read the tea leaves, it still is surprising. It still is stressful. It still has some risk involved. And so just take a beat and use the language of, you know, “Give me a couple of days to put together a transition plan.” And I think that helps you process it all, get the emotion out, and then start to salvage the relationship as best you can so that there is referral business later, or maybe they do come back later, or whatever happens to be. Chip Griffin: Right. I mean, time is your friend on these things in order to, you know, to formulate a better response. And most of the time when we react too quickly, it’s when we end up regretting it somewhere down the road. So- you know, buy yourself the time to avoid that future regret. Gini Dietrich: I will, I will tell you that 100 years ago when I started my agency, the first client I lost, I cried. And the client felt really, really bad, and I was mortified, but I cried. Chip Griffin: Oh, you, you cried when the client told you? Oh, wow. Gini Dietrich: I did. Uh-huh. Okay. So I will say that, you know, you learn and you grow, and you understand that sometimes it’s just not personal. I took it very personally because it was the first time it had ever happened. Like, I’d, I’d never been fired from a job. I’d never like … it was the first time it had ever happened. So I, I did. I’ve matured since then, but there are, you know, there are things that you’re just like, it’s an emotional time. Chip Griffin: Sure. I mean, nobody would ever enjoy that kind of- Gini Dietrich: Yeah Chip Griffin: experience. Mm-mm. Yeah. I, I mean, certainly any time I’ve ever had a contract end, I, I haven’t been like, “Yay!” Gini Dietrich: Right? Chip Griffin: I mean- Gini Dietrich: Woo-hoo! … Chip Griffin: it, it sucks. Yeah. I can’t say that I’ve ever cried when I’ve gotten that news, but may have hung up the phone and had a few choice words for the atmosphere around me or something like that. But, you know, it is what it is. So okay, so, you know, we’re, we’re thinking through the actual communications with the client who has fired us. Sorry, terminated the agreement- Let us go … or shared the decision. Mm, right. Whatever. Yeah. Whatever language you wanna use. I’m, I’m still a fan of firing because that’s kinda what it is. So now we need to think about two things, I think immediately. One is how do we communicate it to our team, whether that’s contractors or employees, and as a corollary to that, how are we going to act as a client for the remainder of the relationship that we have? So not the technical details of working out the trip, but the, you know, how do we continue to service them in that moment? And those two are related because as soon as you tell your team, you know, “Hey, this, this agreement is ending,” they’re probably gonna start mentally checking out of that relationship just as you have. Gini Dietrich: Of course. Yep. Chip Griffin: And I think we need to really fight that urge. Yep. Because, because it, uh, as you say, it is how you exit that people remember you, and a lot of that comes down to if you had, particularly if you have a longer notice period, right? If you’ve got a, you know, say a 60 or 90-day notice period, you can’t just, you know, put pens down unless they, the client is like, “No, we just, we’re, we’re done. We’ll just keep paying you, but we’re not.” Sometimes that does happen- It sure does, yep … where they treat it as sort of severance for the agency. It’s not super common, but it does happen. Gini Dietrich: Yep. Chip Griffin: But it needs to be on them to reduce your workload, not on you to say, “Eh, we don’t care anymore.” Gini Dietrich: Right. And I think, you know, if you’re doing things like media relations, it’s ensuring that those, the stories that are in progress or the things that are in progress, the pitches that are in progress, those get transferred over. If you, like we said, if you hold the keys to anything, you have to make sure that those are transferred over. All of the things that you have in progress, understand, you know, to your point, that it may be like they just want you to stop work immediately and hand everything over, or they may want you to continue, finish, they want you to finish things that are in progress. But understand what that is so that you can ensure that. And one of the things I always say to my team, and I repeat that, repeat what I said at the beginning, which is, you know, you’re always remembered how, by how you left. It is our job to transition smoothly and make sure that nothing falls through the cracks. Yep. And I understand that you’re checked out. I’m checked out. I’m surprised by this. It’s not, you know, this, this is gonna be a little bit of a painful process, but we have to be professional, and we have to ensure that we’re transitioning cleanly. Chip Griffin: Yeah, and please do not fight them. It’s, I mean, ’cause that’s even worse than-you know, we, we just kinda give up. But I’ve seen many agencies where they basically fight clients on the way out the door, and the client will say, “Can I have this? Can I have the latest draft of this even though it’s not finished?” And they’ll be like, “Well, no, because, you know, we’re not gonna be working with you anymore, and so, you know, you don’t get the draft. You only get the final version.” No. Gini Dietrich: Absolutely not. No. No. Yeah. Chip Griffin: If you’re doing media relations and they wanna know who you’ve reached out to about a press release- Yes … just tell them. Gini Dietrich: Just tell them, yes. Chip Griffin: Do not fight them on this. I agree. I, I, for the life of me, I do not understand- Gini Dietrich: Yep. I totally agree with that Chip Griffin: the, the way, particularly the PR agencies seem to be particularly guilty of this in my view, where they just will not share with the client anything that they’re doing in terms of detail around outreach or those kinds of things because, well, then they can do it on their own. Okay, fine. Let them, right? They’ll figure out it’s not that easy. It’s not just having the spreadsheet of what contacts you’ve made. Yeah. I’m not saying you need to give them your whole database with all of your personal notations about, you know, stuff that you do across other clients. But if it’s pitch work that you’ve done for this client, give them the information. Come on, man. Gini Dietrich: Yeah, yeah. I mean, especially if it’s in progress and there’s, like- Yes … something’s happening, like, there’s no reason on Earth not to give them that information. Chip Griffin: No, no reason. And, look, if all you’re good for is, is a spreadsheet, it probably wasn’t worth hiring you anyway. Yeah. So, you know, you, you’ve got to be realistic about these kinds of things. But as you’re communicating with your team, you want them to understand that, that they need to have this same mentality of being helpful and making sure they finish strong. I think the other thing is to, to make sure that, that you’re communicating clearly with your contractors and employees about what this means. Hopefully, what it means is you’ve got a strong pipeline, and so, you know, it’s a bump in the road, but it’s not a big deal. But if it is a big deal, don’t try to hide that fact, right? I mean, you don’t have to like terrify them. Gini Dietrich: Yep. Chip Griffin: But, but if it does, if you’ve got a contractor and it’s probably gonna mean that you’re gonna have to cut them altogether or partially, if you think it’s, you know, a giant client and it might lead to layoffs, be honest with people sooner rather than later. Because the more you put this off, the harder it is to deal with. Yeah. And again, it’s a balancing act, ’cause you can’t, you can’t just be, you know, like panicking them, which is again another argument for taking a deep breath, absorbing the information, figuring out your plan. You don’t have to hang up the phone and then immediately call up all your team and say, “Oh my God, we just lost Acme Pharmaceuticals,” right? I mean, that doesn’t help anybody. Take the time, think it through, think through the questions you’re likely to get so that you can communicate confidently, but also honestly. Gini Dietrich: Yeah, and I would say If you have access to an HR team or person, if you have access to a legal team or an attorney, reach out to them as well because as you’re crafting this plan because they’re gonna have a different… They’re gonna look at it through a different lens. They’re gonna have a different perspective, especially if you have a team, getting HR involved in that to say, “Okay, here’s scenarios A, B, and C” to help you plan so that when an employee asks, you have a response, and it’s not just shot from the hip a little bit. Right. And I, I know I’ve told this story before, but during the Great Recession, you know, we had 95% of our clients left between Christmas and New Year’s of 2008, 2009, and I had to go back to the office and lay everybody off. And the biggest mistake I made, I made two big mistakes in that. One is that everybody was talking about the economy and the Great Recession and all this stuff for a year, but I didn’t pay any attention. I didn’t… Like, I wouldn’t, I wasn’t mature enough. I wasn’t experienced enough, and so I just kind of put my blinders on and was like, “Everything’s great. We’re growing.” You know? Yeah. And so I didn’t plan. And the second thing I did, mistake I made is I didn’t let the team know ahead of time, and I didn’t think I could. And I’ll never forget this as long as I live. One of my employees came up to me after I let everybody know, and she said, “I wish you had told us because I would’ve been happy to go part-time.” And I was like, ohhh. Chip Griffin: Right. Gini Dietrich: You know? Like, yeah. Chip Griffin: Yeah. Gini Dietrich: So be honest and open because I think they will come with solutions too that you may not have thought of or that you may have assumed they’re not willing to do when they are. Chip Griffin: Right. Absolutely. So then I think that takes us to that, that final piece, as we’re wrapping up here, and, and that is to take lessons away from it. Because there’s something to be learned from the end of every relationship, whether it’s because it was a project and it just, it naturally ran its course, or because you were on a retainer and they decided to end it or what have you. Yep. There are always lessons to be learned, and I think it’s, it’s really helpful to sit down with your team, not just at the end, but at key milestone points as well and say, “Okay, you know, what, what have we learned from this? What could we have done differently? What should we do differently, not just with this client but with others in the future?” And make sure that you treat as much of what you’re doing as a learning experience as possible because that’s how you really grow- both individually and as a business. If you just keep doing the same old, same old, you might do okay, but you’re not gonna do as well as you could if you’re actually studying what you’ve done in the past. Gini Dietrich: Yeah. I mean, that’s the example I just gave is a great example of that. Yeah. Now I know. Chip Griffin: Yeah. Gini Dietrich: That’s a great lesson. Chip Griffin: It’s why, again, I watch all of these episodes back so that I can sit there and say, “Okay, you know, what would I do differently next time?” Maybe I’ll lower the microphone a little bit, raise my voice a little bit, talk a little bit less so that we can actually hear from Gini, and I don’t just monopolize all the time. You don’t monopolize the time. And have Jen tell me what percentage of time I’ve spoken versus… I do talk a lot. I understand that. But it’s, it’s something I consciously work on every podcast that I’m on because I know that I have a tendency to talk a lot. Gini Dietrich: Okay. I don’t think you monopolize the time here. No. Chip Griffin: Well, thank you. I appreciate that. Gini Dietrich: You’re welcome. Chip Griffin: So, I guess we’re not gonna monopolize any more of your time as a listener, so we will wrap up today’s episode, but hopefully we’ve given you a few things to think about the next time that you get that dreaded call or email from a client who is not firing you, but ending the relationship in whatever fashion we wanna call it, so. Gini Dietrich: It’s not always being fired. Chip Griffin: Okay. Gini Dietrich: Fired, fired means that you did a bad job. Chip Griffin: Okay. On that note, I’m Chip Griffin. Gini Dietrich: I’m Gini Dietrich. Chip Griffin: And it depends.

Ne ratant jamais un épisode de Top Chef, Patrick Balkany a finalement décidé de se lancer lui aussi dans la gastronomie. L'ancien maire de Levallois-Perret compte ouvrir un restaurant nommé "La Tarte Catin"... Tous les jours, retrouvez le meilleur de Laurent Gerra en podcast sur RTL.fr, l'application et toutes vos plateformes. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Nick welcomes Dan Fienberg, TV critic from The Hollywood Reporter, back to the podcast to catch up on the latest episodes of Top Chef and break down the season finale of SNL. Dan also reviews Spider-Noir, starring a wonderfully unhinged Nicolas Cage, and joins Nick for a conversation about Stephen Colbert's final Late Show, his legacy, and what the future may hold for late-night television. Later, Esmeralda Leon and Nick take a trip back to some of the creepiest kids’ shows ever made. From The Doodlebops and The Teletubbies to H.R. Pufnstuf, they revisit the childhood nightmares that somehow passed as entertainment, including Witchiepoo, who may be the most terrifying character in children’s television history. [Ep 458]

Top Chef alums and restaurant veterans Joe and Adrienne started a podcast to bring the conversations inside kitchens to the world, and the Chef's Cut has blown up! Check out my conversation with these beloved chefs as we discuss the podcast's origins, what the term "chef" means today, Top Chef memories, and whether Padma Laksmi or Tom Collichio would be a better podcast guest!

The latest chef eliminated from Top Chef Season 23, Brandon Deaden, joins The Exclusive to break down the Restaurant Wars service that sent him home. Brandon reflects on taking the line cook role to help his team succeed, why he believes focusing too much on service hurt his individual dish, and the inconsistent rice pudding mistake that ultimately sealed his fate. He also opens up about the behind-the-scenes chaos viewers didn't fully see, including communication breakdowns during service and why he believes timing and luck can play a huge role in Restaurant Wars. Plus, Brandon also discusses competing against his twin brother Jonathan, the sibling bickering and trash talk that didn't fully make the edit, and why the two intentionally tried to “put on a show” whenever the cameras were rolling. 

The latest chef eliminated from Top Chef Season 23, Oscar Diaz, joins The Exclusive to break down the small mistakes and kitchen chaos that led to his exit. Oscar reflects on the pressure of the combined Quickfire and Elimination challenge, the turmeric spill that left his face “on fire,” and why he thinks the judges misunderstood the intention behind his rice dish. He also opens up about the mental toll of filming, constantly moving locations, and trying to stay calm while cameras followed every move in the kitchen. Plus, Oscar shares what viewers didn't fully see about the cast dynamic, how being disconnected from phones and social media changed him during filming, and why he'd absolutely return for another shot — this time “coming for everyone's jugular.”

Our live show is happening in just over two weeks! RSVP here: https://www.eventbrite.com/e/top-chef-finale-party-with-tv-chef-fantasy-league-at-highly-likely-tickets-1989859730018 In this episode, we uncover the meaning of Sprudge, and get a boots-on-the-ground report from Laurence's restaurant. Stay tuned after the credits for an exclusive statement from a missing Try Guy! This week's scoring: quickfire “favorite dish”: Laurence, Rhoda, Sieger +0.5 quickfire win: Rhoda +1 make it to judges' table: Sherry, Sieger +1 elimination challenge win: Sherry +2 using store-bought/pre-made ingredients: Laurence -0.25 “I miss my kids/partner/family”: Jonathan +0.25 Check out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Danish Crown er blevet ramt af uforudset modvind – og det er dårligt nyt for slagterigigiganten, der kæmper en hård kamp for at komme ud af den krise, der har tynget virksomheden gennem flere år og ført til massefyringer og blodrøde tal i regnskaberne. Et nyt halvårsregnskab viser nemlig, at omsætningen falder, og driftsresultatet er næsten halveret. Og det gør ondt på Danish Crown-topchefen Niels Duedahl, der netop blev hentet til virksomheden for at vende skuden. Hvilke greb har han tilbage i værktøjskassen? Hør mere i denne lyn-analyse, hvor Finans' erhvervskommentator Søren Linding tager dig med helt ind i maskinrummet på Danish Crown. Gæst: Søren Linding, erhvervskommentator og debatredaktør på Finans Vært: Rasmus Bendtsen, redaktør på Finans Podcastredaktør: Kasper Søegaard Foto: Thomas LekfeldtSee omnystudio.com/listener for privacy information.

Welcome to another episode of the Cookbook Love Podcast. Today on the show I present an interview with Sheldon Simeon about his new cookbook, Ohana Style. Born and raised in Maui, Sheldon is a chef, restaurateur, husband, father, and former Top Chef competitor. Alongside his wife Tiffany, he owns Tiffany's and Tin Roof Maui. In this conversation, Sheldon shares the deeper meaning of "ohana" and how the spirit of hospitality, family, and community shaped both his life and his cooking. Listeners will hear: The difference between indigenous Hawaiian cuisine and plantation-era immigrant influences Why Sheldon wanted the cookbook to feel approachable and welcoming Stories about his father, Papa Ray, and the community cookbook influence behind many recipes Creative techniques for building smoky flavor and layered texture at home Plant-based alternatives inspired by traditional Hawaiian dishes The inspiration behind recipes like Papa Ray's Tuna Patties, Furikake Animal Crackers, Pork Belly Tocino, and Mandarin Microwave Mochi Sheldon also talks about growing up in a house where people constantly gathered around food and how those experiences shaped his understanding of generosity and connection. This episode is a reminder that cookbooks are about more than recipes. They preserve stories, culture, memory, and belonging. Things We Mention in This Episode: Chef Sheldon Simeon

Charlotte-based food journalist Kathleen Purvis shares her backstory in barbecue and food journalism, reveals opinions about the Charlotte food scene, and introduces The Food Section bureau dedicated to the Queen City. Find out how she got into food journalism and what's kept her in the business since her start at 17. Hear her favorite places for food and her ideal barbecue platter. Learn more about TFS : CLT and the publication's ethics-based approach to covering food in the Carolinas. Don't miss the Kathleen Purvis “Eastern vs. Western” beef with Top Chef's barbecue episode and her favorite menu items for Memorial Day and the official start to summer (they might surprise you!). After you meet Kathleen Purvis, revisit our conversation with The Food Section Publisher Hanna Raskin in this episode of The Low & Slow Barbecue Show. This episode of The Low & Slow Barbecue Show is sponsored by Carolina BBQ Festival. Visit CarolinaBBQFest.org to get connected and keep up with the latest Carolina BBQ Festival events supporting Operation BBQ Relief. Stay tuned for details on the fall Pig Pickin' coming soon! Visit The Low & Slow Barbecue Show website here!

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!

Shirley Chung is the Beijing-born chef who went from Silicon Valley to working in kitchens for Thomas Keller, Guy Savoy, and José Andrés—then found national fame as a two-time Top Chef finalist and became the “Dumpling Queen of Los Angeles.” In 2024, she was diagnosed with Stage 4 tongue cancer. She refused surgery, closed her restaurant, moved to Chicago for treatment, and came out on the other side: in remission, with a $100,000 competition win under her belt and a new Chinese restaurant in Dallas, Night Rooster. We've always admired Shirley's work, on and off camera, and this conversation covers her incredible career and her singular voice in the restaurant world. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

One ingredient wonder: Home made Pesto. “The Tequila Diet” a new cookbook from Chef Dave Martin from Top Chef fame. He is here to talk about classic food and creative cocktails from Mexico and beyond. Marisa Bloch Gaytan is a certified Level II Olive Oil Sommelier and Pasolivo's master blender. She stops by to chat about all things Olive Oil. My last bite: Banana Nice Cream.

In Episode 456, Madden and Kolsky discuss their mutual inability to drink alcohol like in the good ole days before snapping their focus to: Netflix’s documentary Untold UK: Jamie Vardy (4:10) and the absolutely incredible story of his rise to the Premier League and eventual league title with Leicester City FC… Amazon Prime’s heist thriller Crime 101 (15:20) and how it’s a fun and pretty great version of a certain sort of movie… A quick show detour to discuss the totality of HBO’s DTF St. Louis (20:55) and how it was a long journey to get there, but it ended up in a pretty solid place… Netflix’s Martin Short documentary Marty: Life is Short (29:35) and how it does a great job of covering the public life of a venerated comedy entertainer… This week’s relatively underwhelming episode of Top Chef (37:15), the ascension of Sherry and Seiger, and wondering whether we’ll ever leave the Carolinas… Homework for next week (48:35), including: the next episode of Top Chef, Apple TV+’s new Tatiana Maslany show Maximum Pleasure Guaranteed, the new Netflix show The Boroughs and the new hit Nemesis (also on Netflix)…

Krig og geopolitisk usikkerhed har sat gang i enorme investeringer i forsvar og våbensystemer. I dagens udgave af Millionærklubben bliver vi klogere på, hvordan et dansk-svensk selskab i branchen oplever udviklingen. Samtidig diskuterer vi, om det stadig er et attraktivt sted at være som investor.Med i studiet er nemlig adm. direktør for Invisio Lars Højgaard Hansen og teknisk analytiker Lars Persson. Aktiechef i HC Andersen Capital Michael Friis Jørgensen bidrager også med sin analyse af, hvad vi skal holde øje med i regnskabet fra chipkæmpen Nvidia.Vært: Adam GeilSee omnystudio.com/listener for privacy information.

CNN's John King on national politics.NBC Sports Boston's Trenni Casey discusses the climate catastrophes that are major sporting events like FIFA, and the insane cost to stream every NFL game this season.Chef Laurence Louie and Rary Ratsifa, co-owners of Rubato in Quincy, join us to discuss Louie's current Top Chef run.Joe Kennedy III discusses his relationship with Jason Collins, the first NBA player to come out as gay while playing in the league.

We're serving up rabbit and hiccups on this week's episode of the pod! Tune into our coverage of Top Chef season 23 episode 11.

The first of the brothers Dearden to grace the pod! Tune into the pod to hear about his career, time on Top Chef and his social media empireGrowing up in Sterling, Va., Brandon Dearden was drawn to the kitchen, often found cooking alongside his grandma, helping at his father's restaurant job and cooking on a line while in high school. He shares his passion for food alongside his identical twin brother and fellow competitor, Jonathan, this season. After earning dual degrees in Culinary Arts and International Baking & Pastry, he trained in Las Vegas, Chicago, Los Angeles and San Francisco. His career includes notable roles with Alinea, Saison Hospitality Group, Wolfgang Puck's Fine Dining Group, Charlie Palmer's Aureole and Daniel Boulud's Dinex Group. Now residing in Hamilton, MT, Brandon is the chef and co-owner of Ember and Grano, bringing a live-fire-driven approach to Montana cuisine built on local grain, seasonal agriculture and trusted ranching partners. Ember focuses on incorporating local ingredients, spotlighting its terroir, beef and hyper-seasonal produce. Grano specializes in American-Italian cuisine with well-executed, simple ingredients. Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. Known for his ability to thrive under pressure, especially fueled by a friendly lifelong sibling rivalry, he approaches every challenge with focus and fire. Instagram: @chefauthorized

We have the rizz king of season 23 on the pod, Oscar Diaz!!! Tune in to hear about Oscar's journey to Top Chef and what he's up to post-show. A two-time James Beard Award semifinalist for Best Chef Southeast, Oscar Diaz was born and raised in Chicago. Growing up surrounded by diverse flavors shaped his bold, multicultural culinary style blending his Mexican heritage, global influences, and Southern soul. After training in Michelin-starred kitchens across Las Vegas, Los Angeles, and Chicago, he landed in Raleigh, N.C., where he helped to launch Cortez Seafood + Cocktails. In 2023, Oscar opened Little Bull in Durham, which recently earned a Michelin Guide recommendation and features an American melting pot of flavors. His second restaurant AAKTUN opened in 2024, pushing Latin American flavors. Oscar's latest project and third restaurant, TaTaco is a mercado-inspired eatery in Durham. Known for his fearless creativity and high-pressure skills, Oscar was featured in Time Magazine as a chef defining the “Nuevo South.” A musical aficionado at heart, he loves to DJ, travel and wants to apply the same passion and skills to food and remix his cuisine. Instagram: @buenosdiaz

Gabe spills the beans (no pun intended) on Duyen's barista championship, and we take a moment to appreciate Sieger's sly sense of humor. This week's scoring: quickfire “favorite dish”: Duyen & Rhoda +0.5 quickfire win: Rhoda +1 make it to judges' table: Rhoda, Anthony, Jonathan, Laurence +1 elimination challenge win: Laurence +2 crying: Rhoda +0.5 Check out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

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

America's Culinary Cup showrunner Josh Silberman joins The Exclusive following the season finale to break down how the hit CBS cooking competition came together — from the Survivor-inspired twists and strategy elements to Padma Lakshmi's hands-on role behind the scenes. Silberman opens up about designing the million-dollar finale, Jeff Probst's reaction to the format, and why he wanted the chefs to win or lose based strictly on their food rather than gimmicks. The producer also shares emotional memories of bonding with his late mother over Top Chef, reveals the hidden Taylor Swift Easter eggs planted throughout the season, and explains how working alongside Padma and the judges completely changed the way he thinks about food. Plus, Silberman discusses Cara Stadler's victory, the pressure of crafting challenges for elite chefs, and what he would want to evolve if America's Culinary Cup returns for Season 2.

In Episode 455, Madden and Kolsky navigate a new recording system as they meander through: A fish-themed episode of Top Chef (1:40), the danger of a simple error and the race to the finish with a good collection of chefs… The brilliance of The Bear’s new mini-movie Gary (25:40) and how the show’s creators continue to build beautiful, vibrant stories… BBC’s Lord of the Flies adaptation on Netflix (31:35) and how it feels like a direct page-to-screen printing of William Golding’s book… The Noah Kahan documentary Out of Body (38:25) and how it does nothing to explain the Noah Kahan phenomenon… Sports talk (44:05) with a bit of Premier League and some NBA playoff thoughts… Homework for next week (1:00:30), including: the next episode of Top Chef, the Amazon Prime movie Crime 101, the Martin Short documentary Marty: Life is Short on Netflix, Untold UK: Jamie Vardy (also on Netflix), and—naturally—more playoff hoops…

Chief TV critic Dan Fienberg from The Hollywood Reporter joins Nick for another deep dive into television. Dan reviews Peacock's new thriller M.I.A., Netflix's latest adaptation of Lord of the Flies, the new Martin Short documentary, and the series finale of Lisa Kudrow's The Comeback. He and Nick also catch up on Top Chef and break down the newest episodes of SNL. Later, Esmeralda Leon joins Nick to talk about British TV shows that inspired American remakes before diving back into pop culture moments from the 90s and 00s. They revisit trendy but terrible haircuts, massive car stereos, oversized jeans, and plenty more questionable choices from that era. [Ep 454]

Top Chef Season 23 Ep 10 Recap Top Chef Season 23 episode 10, “Lake Hartwell,” brings Haley Strong, Kurt Clark, and Chef Jim Smith together for a lively recap centered on fishing, Southern ingredients, and the mounting pressure of the competition. As the culinary field narrows, the trio dives into the joys and frustrations of this fish-forward episode, spotlighting both high-level cooking and relatable Midwest chores; shucking corn, catching bass, and dissecting dishwasher detergent fails. This week, the chefs return to a classic quickfire with a mise en place face-off, battling through rounds of grape-seeding, shrimp-peeling, and nut-cracking. The conversation traces strategic choices in the relay format and the unusual appearance of scuppernong grapes, with Jim providing Southern culinary context. The main challenge has contestants out on Lake Hartwell, fishing for their own catch under a ticking clock, then showcasing their fresh bass in refined dishes ranging from cantonese-style steamed fish to bold fish tacos. Discussions focus on the judges' reactions, the importance of simplicity, and the tension of a double elimination as favorites leave with no Last Chance Kitchen safety net. Rhoda wins her first quickfire with a well-balanced corn, pecan, and shrimp salad, anchoring the comeback narrative after last week's struggles. The fishing segment sparks debate about challenge design and the relatability—or drudgery—of catching your main ingredient. Sieger's subdued, minimalist approach to cooking and his uncertain trajectory are examined, along with his banter (or lack thereof) at judges' table. Jonathan's decision to play it “simple” with a fish taco is dissected, with credit for thoughtful testing and execution under the bonus time advantage. The group reflects on the bittersweet nature of double eliminations and missing the drama of Last Chance Kitchen as strong contenders exit for good. With only a handful of chefs left, who can master both technique and storytelling to impress the judges and avoid an unceremonious exit? Dive into this recap to get the full rundown on the dishes, the drama, and the strategies at play. 00:00 Welcome and Panel Reunites 06:41 Mise en Place Race Twist 13:10 Rhoda Wins Quickfire Challenge 22:41 Bass Fishing for Elimination 31:04 Danielle Brooks Joins for Judging 38:00 Rhoda's Classic French Triumph 47:27 Jonathan's Fish Taco Surprise 54:00 Duyen's Elimination Heartbreak 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!

Dominic Keating and Connor Trinneer watch Star Trek: Enterprise's "Precious Cargo". It's Enterprise's take on "The African Queen", guest starring Padma Lakshmi, of "Top Chef" fame. Trip finds out that the cargo is a kidnapped royal heir, and a hectic rescue-romance ensues, culminating in an actual swamp. But you won't catch Connor in that marshy water twice... not if his ears have anything to say about it!Each week in The D-Con Chamber, we boldly revisit Star Trek: Enterprise through behind-the-scenes stories, watch-along commentaries, and conversations with the people whose lives were forever changed by the franchise. Whether they are breaking down classic episodes or welcoming special guests from across the Trek universe and beyond, hosts Dominic Keating and Connor Trinneer mix laughs, insider perspective, and Trek appreciation in every episode.

Top Chef Season 23 Ep 9 Recap Top Chef Season 23, Episode 9 gets a deep-dish treatment from host Haley Strong, Chef Jim Smith, and guest (Haley’s husband) Ethan. This time, the group analyzes the culinary ups and downs as the chefs tackle both a Duke's mayo quickfire and an ambitious eight-course dinner party challenge set in the Carolinas. With front-of-house observations, strategy debates, and a few kitchen confessions, the episode is packed with flavor both on-screen and off. The discussion dives straight into the evolving group chemistry and the unique personalities still competing late in the season. The trio breaks down the contestants' collaborative approach to balancing the group grocery budget and why that stands out among other seasons. There is plenty of talk on the fine line between competition and camaraderie, including how producers nudge contestants in confessionals and why staying gracious under pressure matters. The quickfire segment, featuring past appetizers and two deviled eggs, sparks debate on creativity versus execution. The elimination meal brings critique about course progression, cohesion (or lack thereof), and how individual priorities sometimes outweigh team unity. Special attention is given to dishes that pop, like Lawrence's winning soup and Dwin's seafood rice, as well as those that fall flat, with thoughtful commentary on what went awry. Two deviled egg appetizers spark divided opinions over execution and creativity Collaborative budgeting highlights the cast's teamwork under time and money constraints Live observations on dish progression and menu cohesion bring strategy to the forefront Front-of-house performance and guest feedback offer insight into the hidden dynamics chefs navigate Reflections from Ethan on the emotional side of reality competition, including survivor's guilt after an elimination As the competition tightens, questions rise around who can balance originality and execution, and which chef will overcome fatigue to stand out. Who will bounce back stronger, and can group dynamics stay friendly under this much pressure? Dig into this episode for smart Top Chef analysis, behind-the-scenes insights, and plenty of spirited debate on the season's standout dishes and decisions. 00:00 Unpacking Knives for Top Chef 06:00 Restaurant Wars Reflections and Seeger's Return 12:00 The Duke's Mayonnaise Quickfire Unfolds 18:00 Deviled Eggs Face-Off Sparks Debate 24:00 Progressive Menu Strategy Debated 30:00 Jonathan's Walk-In Plating Tactics 36:00 Lawrence's Soup Wins with Story 42:00 Oscar's Rice Choice Backfires 48:00 Rhoda Struggles in Dessert Round 54:00 Oscar Eliminated After Tough Run 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!

It's another late-night episode. Come fill out a big-ass wedding RSVP card with us! This week's scoring: quickfire “favorite dish”: Anthony, Oscar, Jonathan +0.5 quickfire win: Anthony +1 make it to judges' table: Jonathan, Laurence +1 elimination challenge win: Laurence +2 crying: Rhoda +0.5 Check out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Chris and Andy talk about the trailers released this week for 'Tony,' the Anthony Bourdain biopic from A24 starring Dominic Sessa (2:23), and Christopher Nolan's ‘The Odyssey' (12:05). Then they react to ‘Gary,' the surprise prequel episode of ‘The Bear,' starring and co-written by Ebon Moss-Bachrach and Jon Bernthal (18:27). Later, they discuss ‘Widow's Bay' Episode 3 (46:01) and ‘Top Chef' Season 23, Episode 9 (51:43). 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

Stéphane Rotenberg et ses anecdotes autour de Top Chef, le coup de gueule de Karina Marimon... Retrouvez dans ce podcast le meilleur de l'émission du jeudi 7 mai 2026. Retrouvez tous les jours le meilleur des Grosses Têtes en podcast sur RTL.fr et l'application RTLHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chris and Andy talk about the news that Laura Dern is replacing Helena Bonham Carter in ‘The White Lotus' Season 4 (9:15), Yung Lean's dazzling new music video (4:08), and the updated box office tracking of ‘The Mandalorian & Grogu' (16:31). Then, they discuss the first two episodes of ‘Widow's Bay,' the Apple TV series starring Matthew Rhys, and highlight how the show seamlessly balances elements of horror and comedy (19:32). Later, they react to ‘Top Chef' Season 23, Episode 8 (57:02). Finally, The Watch: After Dark (01:08:58). 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: Donald LoBianco Order and it will come. Like today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Top Chef Season 23 Ep 8 Recap Restaurant Wars shakes up Top Chef Season 21, Episode 8, as Curt Clark and Haley Strong are joined by Gia Worthy to break down all the culinary highs and lows. Taking a close look at the two “Queen”-themed teams, they dig into how twisty rules, takeout challenges, and team dynamics shape the battle for the top spot in a fan-favorite episode. Haley, Curt, and Gia reflect on the lingering effects of recent medevacs and contestant exits, comparing this season's cast and energy to the much-loved Destination Canada. They analyze why the introduction of takeout felt clunky this time, debating whether it added real pressure or just more confusion. Both teams' restaurant concepts come under the microscope, from service and décor to menu cohesion, while key strategy questions surface about executive chef assignments and the impact of immunity on gameplay. Throughout, they swap stories about past Top Chef restaurant wars, personal food fails, and favorite dishes, all while highlighting how front-of-house management sets teams apart in this pivotal challenge. The discussion covers: Both teams choosing near-identical “Queen”-inspired restaurant themes and how that shaped expectations. The debate around giving the immunity holder the executive chef role, with Gia pushing for smarter strategy. Clunky takeout execution, complete with missing silverware drama and lackluster customer experience. Praise for inventive main courses—like Oscar's “tongue in cheek” barbacoa—and why service made the difference in team results. Lively side chat about Toronto's vibrant food scene, personal restaurant stories, and the agony of wedding risotto gone wrong. Top Chef's Restaurant Wars spotlights not just food but teamwork, timing, and tough decisions. Will future challenges see smarter chef assignments and better concept planning? Dive in to hear what Haley Strong and Gia believe sets Restaurant Wars apart this season. 00:00 Welcome and Gia Returns 06:18 Gia Critiques Season Structure 13:10 Restaurant Wars: Queen Theme Unveiled 24:10 Restaurant Wars Concepts and Lineups 33:31 First Courses Impress Judges 46:02 Tierra Reyna's Standout Barbacoa Dish 53:59 Judging Tensions and Decision Factors 01:08:17 Brandon Eliminated in Surprise Decision 01:12:45 Last Chance Kitchen Showdown Explained 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!

The latest chefs eliminated from Top Chef Season 23, Jennifer Lee Jackson and Justin Tootla, join The Exclusive for a candid exit interview breaking down the shocking turn that led to both of their departures. Jennifer opens up about the scary medical emergency that forced her to step away mid-competition—and what it was like realizing something was seriously wrong in real time. Justin reveals what went into his emotional decision to turn down the chance to return and replace her, explaining why leaving to support Jennifer was the only option.The duo also reflect on competing together as partners, the pressure of watching each other struggle, and the heartbreak of missing out on Restaurant Wars just as they were getting close. Plus, Jennifer reacts to being invited back to the competition in the future—and whether Justin would ever consider stepping into the kitchen again.

Nick welcomes Hollywood Reporter TV critic Dan Fienberg back to talk about the latest SNL UK episodes and catch up on Top Chef. Dan also shares his thoughts on several new shows, including the Netflix docuseries Hulk Hogan: Real American, the intense drama Half Man from Richard Gadd, the new season of Beef, and they revisit the documentary Lorne. Later, Esmeralda Leon joins Nick to talk about finally seeing The Drama and loving every dark minute of it. From there, they circle back to some pop culture moments from the 90s and 00s that probably should have stayed in the past, including Oreo Barbie, Beanie Babies, and the phrase “going postal.” [Ep 450]

Top Chef Season 23 Ep 7 Recap Haley Strong, Curt Clark, and Chef Jim Smith break down the latest from Top Chef Season 23, Episode 7. This week, the hosts dish on a jam-packed episode full of Cracker Barrel-inspired challenge prep, high-stakes desserts, and a surprising twist that changes the Restaurant Wars lineup. Early on, Haley Strong and Curt Clark share a chance run-in in Canada before diving into their mixed feelings about the season's pacing and location. Jim brings another perspective, highlighting the episode's focus on time management and the mounting tension around Jen's injury storyline. The Cracker Barrel quickfire gets everybody reminiscing about road trip meals, while the trio debates the effectiveness, and cruelty, of a rapid-fire, all-day menu challenge. The elimination round pushes chefs to reimagine Southern desserts fit for royalty as super fans and a guest judge enter the Top Chef kitchen. Jim provides expert insight on sabayon and regional cakes, while Haley Strong and Curt Clark note standout choices and culinary risks (for better and for worse). The unexpected health scare for Jennifer, and the resulting shuffle leading into Restaurant Wars, creates fresh drama and speculation around returning chefs. Chefs tackle a Cracker Barrel quickfire, with only 45 minutes to create breakfast, lunch, and dinner across tight teams Opinions clash on comfort food and chain restaurant nostalgia, from pegboard knife racks to favorite menu orders Southern dessert challenge features unusual ingredients, creative spins, and a passionate debate about caramel cake accuracy Medical drama with Jennifer's health shifts the game, opening speculation on Last Chance Kitchen returnees and Restaurant Wars team changes Jim reveals chef secrets on sabayon and highlights the strategic pros and cons of bread pudding in high-level competition Will the shakeup from Jennifer's health crisis reshape the Restaurant Wars battlefield? Which chefs' take on a Southern classic grabs the crown or hits the chopping block? Follow along as the hosts serve up their takes on the culinary chaos and shifting alliances. 0:00 Chance Encounter in Canada 6:12 Hosts Debate Season's Quality 12:08 Cracker Barrel Challenge Announced 18:50 Quickfire Teams Tackle Breakfast 25:08 Undercooked Chicken Alters Results 32:00 Dessert Challenge: Southern Classics Reinvented 40:39 Jennifer's Health Scare Emerges 53:41 Last Chance Kitchen Decisions 1:01:44 Justin's Elimination, Jennifer's Fate 1:08:47 Last Chance Kitchen: “Alien” Challenge 1:16:01 Toronto Food Adventures Shared 1:23:45 Chef Jim Unveils Ramp Menu Dig in for all the Top Chef details, expert food talk, and lively debate. Catch the full episode and stay ahead of the drama! 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!

Chris and Andy talk about the official announcement of director Joseph Kosinski's ‘Miami Vice' reboot starring Michael B. Jordan and Austin Butler (6:32), and the news that James Mangold is adapting his 1997 film ‘Cop Land' into a TV series (10:33). Then they discuss the first five episodes of ‘Beef' Season 2 (16:12). Later, they react to ‘Top Chef' Season 23, Episode 7 (55:33). Finally, The Watch: After Dark (01:10:13). 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

Chris and Andy talk about the buzz out of CinemaCon (3:19) and the news that the next season of ‘The White Lotus' is taking place in Cannes (8:14). Next, they talk about ‘Bandi,' a Netflix crime series from the creator of ‘The Bureau' (18:48). Then they discuss the Season 2 finale of ‘The Pitt' (29:31). Later, they react to ‘Top Chef' Season 23, Episode 6 (60:54). Finally, The Watch: After Dark (01:08:47). 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