Podcasts about Top Chef

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.

Make Cazarre enchaîné great again de 16h30 à 17h30 en direct du Flora Caffé avec Julien Cazarre & Jean-Christophe Drouet.

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

On reçoit cette semaine dans le podcast Diego Alary, chef du restaurant ibérique Salto Bar à Paris, dans le quartier de Ménilmontant.Diego revient sur le premier mois après l'ouverture, entre nouvelle vie et plaisir retrouvé du collectif. Puis retour aux origines, à Ivry-sur-Seine : un rêve de football stoppé net à 15 ans par une blessure, l'école qui s'arrête et la cuisine qui s'impose de fil en aiguille, du CAP à Ferrandi aux plus belles maisons, William Ledeuil, Juan Arbelaez, Guy Savoy, jusqu'au Plaza Athénée aux côtés de Romain Meder.Diego raconte ensuite ce qu'il refuse de reproduire dans sa propre cuisine, les hiérarchies d'ego et la pression gratuite, avant de retracer son propre virage : premier poste de chef à 21 ans, Top Chef en pleine période Covid puis le basculement inattendu vers TikTok.Il revient enfin sur le déclic qui l'a ramené à son rêve initial, un pas de côté, des voyages en Espagne, au Portugal, en Thaïlande, jusqu'à la naissance du projet Salto Bar avec son associé Christophe Juville. Il détaille sa carte, cuisine ibérique de produits pensée sans menu unique et l'équilibre qu'il cherche aujourd'hui entre notoriété et vie privée.Pour en savoir plus sur le restaurant de Diego, c'est par ici.

Topchefen i SAS Anko van der Werff fik lydmuren til at skælve, da han annoncerede sin afgang onsdag. Manden der har fået det hæderkronede flyselskab på ret køl ovenpå en truende konkurs stopper efter fem år på posten. Nu er det store spørgsmål, hvem der kan løfte arven og hvad SAS være for et flyselskab i fremtiden. Hør svarene i denne Lyn-analyse fra Finans. Gæst: Niels Lunde, erhvervskommentator, Finans. Vært: Mads Ring. Foto. Tom Little/Reuters. See omnystudio.com/listener for privacy information.

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.

On reçoit cette semaine dans le podcast Diego Alary, chef du restaurant ibérique Salto Bar à Paris, dans le quartier de Ménilmontant.Dans cette deuxième partie, Diego revient sur ce qu'il refuse de reproduire dans sa propre cuisine : les hiérarchies d'ego, le partage inégal des pourboires, la pression gratuite. Il raconte comment il essaie de rester lui-même et de montrer l'exemple à son équipe.Retour ensuite sur ses grandes maisons, notamment le Plaza Athénée aux côtés de Romain Meder sous l'œil d'Alain Ducasse et cette cuisine de "naturalité", jugée radicale à l'époque. Puis le grand saut : à 21 ans, son premier poste de chef dans un restaurant du 13e arrondissement, puis aux Persifleurs, dans le 15e, où il construit sa propre cuisine sans avoir encore d'identité affirmée.Vient ensuite Top Chef, vécu comme une colonie de vacances en pleine période de Covid, puis le virage totalement inattendu vers TikTok : une première vidéo tournée avec son téléphone qui cartonne, un business qui explose, un livre vendu à 55 000 exemplaires. Mais Diego raconte comment, en avançant à fond dans ce nouveau monde, il sentait paradoxalement s'éloigner son rêve de départ : ouvrir un jour son propre restaurant.Pour en savoir plus sur le restaurant de Diego, c'est par ici.

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)

Et si le vrai défi n'était pas de gagner Top Chef mais de tout construire avant ?Dans cet épisode intégral, Viviana Pisacane raconte son parcours depuis Naples jusqu'à la victoire de Top Chef et l'ouverture de son restaurant à Lyon.Tout commence dans une famille de pâtissiers où le travail est une valeur cardinale. Dès 8 ans, elle cuisine pour sa famille, apprend les recettes avec sa mère au téléphone et découvre une passion qui ne la quittera plus.Malgré les réticences de ses parents, elle choisit la cuisine et intègre l'une des meilleures écoles d'Italie. Commencent alors des années de formation exigeantes à travers l'Europe. La Norvège, la Suisse, puis la France, auprès de grands noms comme Michel Guérard et Éric Fréchon. Elle y forge sa technique, son identité et un tempérament capable de résister à la pression des plus grandes brigades.Avec sa sœur, son frère et son beau-frère, elle nourrit un autre rêve : ouvrir un restaurant en famille. Après des années de préparation, de sacrifices et de réflexion, Le Bœuf d'Argent voit le jour à Lyon en 2023.Puis vient Top Chef. Un concours qu'elle découvre de l'intérieur, entre fatigue, doutes et dépassement de soi. Une aventure qui va bouleverser sa vie sans jamais lui faire oublier ce qui compte le plus : sa famille, son équipe et son restaurant.Un épisode sur le travail, l'ambition, la transmission et la force de ceux qui avancent sans jamais renoncer à leurs rêves.Pour en savoir plus sur le restaurant familial de Viviana à Lyon, c'est par ici.

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

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.

Not everyone is eating up Aotearoa's new Michelin status. One top chef has described the award night as an absolute joke and questioned how some winners were chosen. In a social media post, Chef Jack Crosti applauded those who've worked their butts off. But he's questioning some selections and said it felt like Michelin had resorted to a google search. Crosti spoke to Lisa Owen.

durée : 00:16:50 - Le 6/9 de l'été - par : Sonia Devillers - Viviana Pisacane, cheffe cuisinière du restaurant Le Bœuf d'Argent à Lyon, a remporté la 17ᵉ édition du concours de l'émission "Top Chef" avec 70% des voix du jury. - équipe : Maria Pasquet, Christophe Imbert, Alexandre Gilardi, Perrine Malinge, Mathilde Khlat, Amélie Stadelmann, Joachim Taieb, Capucine Aubert, Alexandra Brouillet, Emma Guyomard - invités : Viviana Pisacane Cheffe cuisinière du restaurant Le Bœuf d'Argent à Lyon, vainqueur de l'émission Top Chef Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Dans cet épisode de "Comment j'ai réussi ?", Stéphane Pedrazzi reçoit Valentin Néraudeau, chef privé pour des dîners d'exception, qui a sur se forger une carrière d'exception.Dès l'âge de 13 ans et demi, il a entamé son apprentissage dans les cuisines, gravissant les échelons pour devenir le plus jeune chef de France lorsqu'il a ouvert son premier restaurant. Son parcours impressionnant l'a ensuite mené à participer à l'émission culinaire "Top Chef", non pas en tant que candidat, mais à la demande de la production.C'est à cette époque que le grand public a découvert ce jeune chef talentueux, qui a par la suite eu l'opportunité de travailler aux côtés de l'acteur américain George Clooney, en tant que chef privé aux États-Unis. Cette expérience a été déterminante dans son choix de se consacrer à ce métier de chef privé pour des dîners d'exception.Valentin Néraudeau explique les différences fondamentales entre le travail en restaurant et celui de chef privé. Il met l'accent sur l'importance du savoir-être, de la communication et de l'adaptation dans ce domaine, où chaque projet est unique. Il nous dévoile également les défis techniques auxquels il doit faire face, comme devoir s'adapter à des cuisines parfois peu équipées pour répondre aux attentes de ses clients.Parmi les anecdotes les plus surprenantes qu'il partage, on retient notamment ce dîner pour seulement deux personnes dans le château de Chantilly, ou encore ce repas servi dans un ancien palais en Chine. Ces demandes extravagantes illustrent la nature exclusive de son activité auprès d'une clientèle fortunée et influente.Aujourd'hui, le chef souhaite revenir à ses racines en ouvrant prochainement une rôtisserie, "Maison Rôti", où il pourra mettre en avant des produits de qualité dans une ambiance plus conviviale. Un retour aux fondamentaux de la cuisine qui lui tient à cœur.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

On retrouve Viviana Pisacane pour la troisième et dernière partie de son portrait. Après les grandes maisons et les voyages à travers l'Europe, vient le moment de construire son propre projet. Avec sa sœur, son frère et son beau-frère, elle rêve d'un restaurant familial où chacun trouverait sa place.Pendant plus d'un an, la famille épluche les chiffres et compare les villes. À la fin, Lyon s'impose comme une évidence.En 2023, Le Bœuf d'Argent ouvre ses portes. Les travaux sont faits en famille, les moyens sont limités et les journées semblent interminables. Mais les premiers clients répondent présents et le projet prend vie.Viviana revient enfin sur l'aventure Top Chef. La difficulté de quitter son restaurant pendant plusieurs semaines, la peur de fragiliser ce qu'elle a construit et la découverte d'un univers aussi intense qu'inattendu. Une victoire qui ouvre de nouvelles perspectives, sans jamais lui faire oublier l'essentiel : son restaurant, qu'elle considère encore aujourd'hui comme son bébé.Pour en savoir plus sur le restaurant familial de Viviana à Lyon, c'est par ici.

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

On reçoit cette semaine dans le podcast Viviana Pisacane, cheffe du restaurant Le Bœuf d'Argent à Lyon et gagnante de Top Chef depuis quelques semaines Dans cette première partie, elle raconte les semaines qui ont suivi sa victoire, entre sollicitations permanentes, nouvelle notoriété et vie de cheffe bousculée par le succès.Puis retour aux origines, à Naples. Une enfance dans une famille de pâtissiers, au rythme du travail acharné de ses parents. Très jeune, elle cuisine pour sa famille, apprend les recettes guidée par sa mère au téléphone et découvre dans la cuisine un refuge autant qu'une passion.Entre les repas de Noël qu'elle prépare adolescente, les valeurs transmises par sa famille et son caractère forgé dans l'effervescence napolitaine, la vocation s'impose rapidement. Malgré les réticences de ses parents, elle choisit la cuisine et intègre l'une des plus prestigieuses écoles d'Italie. Une aventure qui ne fait alors que commencer et qui ne s'annonce bien loin d'être simple.Pour en savoir plus sur le restaurant familial de Viviana à Lyon, c'est par ici.

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

Rubato HK Café chef Laurence Louie made the finals on one of the biggest TV cooking competitions in the world. Though he didn't win "Top Chef," he says he didn't lose either. His Cantonese and Hong Kong-style cuisine — inspired by the food he grew up with — fueled his rise on the show.

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]

On today's newscast: The Aspen-Pitkin County Housing Authority issued 22 notices of violation to homeowners, Pitkin County will up its fire restrictions to Stage 2 on Friday, and Top Chef season 23 winner Rhoda Magbitang shared Filipino and Hawaiian cuisine at the Food & Wine Classic in Aspen over the weekend.

Bad news about Top Chef's Jonathan, we dive into Unc culture, and make our picks for Season 3 of 24 in 24: Last Chef Standing! 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!

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.

Repeat Episode: Home made Pesto, the one ingredient wonder. “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.

https://youtube.com/live/8V3CRDLnVi4

 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

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!

Today on the show Eric is joined by Raffi Nasr of Craft Pita to go through some of the latest happenings from the Houston restaurant and bar scene. Eric and Raffi discuss Sambrooks Hospitality Group opening a location of Candente in the Heights next year, a LA based hospitality group bringing a new Italian concept to Uptown, and the duo discuss the latest season of Top Chef. In the Restaurants of the Week portion, Kirkwood is featured. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston Restaurants Have a Historic Night with 2 James Beard Award Wins Houston's Only Michelin-Recognized Tex-Mex Joint Confirms Heights Plans LA- Based Group Serves Up Sleek Italian Eatery and Bar to Uptown Project Coffee, Gelato, and 'Chops' Coming to New Memorial-Area Development Elevated Mexican American Cocktail Bar Blooms in Historic Downtown Space

Tune into our interview with the reigning Top Chef!

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!

Coming to you live from Highly Likely in Los Angeles, with special guest – Top Chef alum Kat Turner! We watch the finale together with a crowd of pots & pans, and get an insider's take on this season's finale. Plus, we find out how big of a landslide Mike's win is. This week's scoring: sous chefs: Sieger, Anthony, Jonathan +2 crying: Rhoda, Laurence, Sherry +0.5 winning Top Chef: Rhoda +6 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!

With the conclusion of Season 23, the pod sits down with the master behind the scene of Top Chef, the one, the only Tom Colicchio. You do not want to miss this interview, full of Top Chef history, memories and thoughts on the state of the restaurant industry.

Kristen Wile has spent more than a decade documenting Charlotte's restaurant scene, and in that time she's watched the city transform from a place searching for its culinary identity into one drawing national attention. Michelin stars, Top Chef contestants and James Beard semifinalists may dominate the headlines today, but Wile argues Charlotte's rise didn't happen overnight. Instead, it's the result of years of growth, local talent, ambitious chefs and a dining community that has steadily built something worth noticing.In this live episode of The Charlotte Ledger Podcast, recorded at The Sharon in SouthPark, Wile — founder and editor of Unpretentious Palate — joins Ledger managing editor Ashley Fahey for a conversation about the forces shaping Charlotte's food scene. They discuss:How Charlotte evolved into a city chefs increasingly want to build careers in The growing challenges independent restaurants face from national chains and rising costs How takeout, changing drinking habits and labor shortages continue to reshape the industry Why the “regular” restaurant customer has largely disappeared The surprising rise of chicken tenders and other comfort foods during economic uncertainty Whether viral food trends actually help restaurants build lasting success How Charlotte diners can better support local restaurants Wile's favorite restaurants, dishes and hidden gems around Charlotte Why she believes Charlotte should stop looking to outsiders for validation of its food sceneToday's episode of The Charlotte Ledger Podcast is sponsored by Child Care Search, a service of Child Care Resources Inc. Looking for child care? Our team provides guidance every step of the way! Search online at www.FindChildCareNC.org or call 1-888-600-1685 for live assistance and free, customized referrals.This episode of The Charlotte Ledger Podcast was produced by Lindsey Banks. For more information on The Charlotte Ledger, go to TheCharlotteLedger.com. 

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

In Episode 458, Madden and Kolsky figured out a way to get this thing on tape, which should be enough, as they talk through: The somewhat underwhelming season finalé of Top Chef (0:50) and how not leaving the Carolinas for the final felt strange… The new Apple TV+ series Cape Fear (16:30) and how one of our hosts just isn’t here for this sort of thing, but the other is ALL IN… A look back at a few show-favorite series that wrapped up for good in the last couple weeks: the enjoyable endpoint of The Boys (26:05), the only-sometimes-beautiful mess that was Euphoria’s last season (29:55) and the triumph of Hacks (41:30)… Homework for some time in a couple weeks (48:30), which is TOTALLY UP IN THE AIR other than World Cup and NBA Finals (if necessary), but may also include the return of Colin Farrell’s Apple TV+ show Sugar…

Chef Jonathan Dearden joins The Exclusive following his elimination from Top Chef Season 23 to reflect on his journey through the competition, the ambitious pumpkin and brioche dish that ultimately sent him home, and why he believes the judges were forced to nitpick as the field narrowed. Jonathan opens up about the pressure of cooking alongside his brother Brandon, shares his unfiltered thoughts on the controversial challenges, and reveals why he was surprised to find himself on the bottom. He also discusses Sieger's heated Judges' Table confrontation, calling the moment "very uncomfortable," explains what viewers didn't see from the exchange, weighs in on Rhoda's eventual victory, and reveals whether he'd return to the Top Chef kitchen for another shot at the title.

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]

This week's guest is Chef Richie Farina, a man who turns food into theater without losing sight of flavor. A Johnson & Wales grad, three-time collegiate ice-carving champion, Moto alum, Top Chef competitor, and host of Carnival Kings, Richie has spent his career reworking familiar pleasures into strange, funny, technically impressive dishes, like Cuban sandwiches as cigars, smoked fish as a riverbed, s'mores toasted at the table, and fair food rebuilt under pressure. He tells us about finding his way from pizza shops and Boston kitchens to Moto, what he learned from Homaro Cantu about making food feel like an event, and why his next chapter is less about chasing stars than finding a life that leaves room for family, creativity, and the occasional dragon's breath puff. We're talking competitive ice sculpture, deep-fried Coca-Cola, Moto's creative process, TV-show sequestration, the decline of three-hour tasting menus — and so much more!

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!

(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

Kristen Kish has had one of the most exciting years in food television, and she's not slowing down. The ‘Top Chef' host sat down with Newsweek's H. Alan Scott to talk about what makes the long-running competition series still feel so fresh, why there's no higher drama than watching world-class chefs compete and how the show authentically celebrates diversity in food and people. She also opens up about competing on ‘Traitors,' her book ‘Accidentally on Purpose' and how battling deep insecurity before ‘Top Chef' season 10, which she won, led her to finding her purpose. Subscribe to my newsletter: https://for-the-culture.beehiiv.com Follow me: https://linktr.ee/halanscott See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#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.

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

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 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!

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

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