Podcast appearances and mentions of Wolfgang Puck

A culinary legend, Wolfgang Puck helped redefine American dining and is the first modern chef to build a global restaurant and lifestyle brand centered on his own name. Wolfgang joins Adam to share his journey and his best lessons and advice. Wolfgang and Adam discuss a wide range of topics: the path to greatness, risk-taking, ingenuity, adaptability, leadership, hospitality, and much more.

She beat Bobby Flay with her Abuela's Arroz con Pollo. She trained under Wolfgang Puck, Thomas Keller, and José Andrés. She was a Hell's Kitchen finalist. And then she walked away from all of it to build a career entirely on her own terms.Chef Mia Castro is a Puerto Rican chef, cookbook author, food influencer, and TV personality, and her debut cookbook, Cocina Puerto Rico: Recipes from My Abuela's Kitchen to Yours, is already making waves. We're sitting down to talk about her full journey: from her Abuela's kitchen in San Juan to elite restaurant kitchens across Vegas, Miami, and New York, to the 6-year road it took to get this book published.We're talking about first-gen pressure, being the only woman in the room, hiding your identity to fit in, COVID FaceTime calls that accidentally created a cookbook, building a personal brand as a chef, what success actually looks like when you stop chasing the dream someone else gave you — and the dish that beat Bobby Flay.This one hit close to home for me. You know I started my whole digital career as a Puerto Rican food blogger. Having Chef Mia in this conversation was a full circle moment.WE GET INTO:00:01 — Intro + Chef Mia Castro00:50 — What makes Puerto Rican cuisine one of a kind01:57 — The responsibility of writing Cocina Puerto Rico03:32 — What Abuela taught her that had nothing to do with food04:26 — Growing up in la cocina (homework could wait)07:21 — First-gen pressure and choosing passion over the "safe" path08:06 — Starting as a prep cook: the real culinary hustle10:27 — Being the only woman in elite kitchens13:07 — Feeling pressure to hide her Boricua identity in professional spaces14:51 — Reclaiming Puerto Rican food — all the way to fine dining16:25 — Leaving restaurants and carving her own lane18:46 — How COVID + FaceTime with Abuela created Cocina Puerto Rico22:16 — Beating Bobby Flay with Abuela's Arroz con Pollo26:30 — Modernizing recipes for the diaspora without losing the soul29:02 — The 6-year battle to get a Puerto Rican cookbook published32:39 — The recipe that made her emotional: las cremitas34:42 — Shooting the entire book at Abuela's house in PR36:27 — Personal branding advice: treat it like a portfolio37:54 — There is no luck. There is only preparation.40:16 — Behind the scenes of Hell's Kitchen + Chopped43:27 — Success redefined: from Michelin star dreams to time freedom47:49 — The legacy she hopes Cocina Puerto Rico leaves49:06 — The first dish to make from the book (and why it beat Bobby Flay)52:37 — Where to find Chef Mia53:00 — OutroKEY TAKEAWAYSStaying humble and open to learning, at any age, is what keeps you from going stale. Abuela is still asking Mia how to cook things at 90. That's the growth mindset right there.You don't have to hide where you come from to belong in elite spaces. Mia spent years feeling like she had to stifle the Puerto Rican to fit in — and her biggest wins came when she stopped doing that.There is no such thing as luck. There is opportunity combined with preparation. Build the portfolio, show up consistently, and be ready when the call comes.Pivoting is not failing. Walking away from restaurants was not giving up. It was choosing to build a version of success that actually fit her life.Time is the real flex. Making money is cool. Having the freedom to spend it the way you want? That's the whole point.Getting a book published as a Latina author is NOT a straightforward process. It took Mia 6 years, a writing coach, months to find an agent, and two more years from contract to shelf. Know the process before you romanticize it.Consistency is the brand strategy. Not viral moments. Not follower counts. Showing up so that when the opportunity finds you, you're already prepared.CONNECT WITH MIA:Instagram Website Buy Cocina Puerto RicoTAKE THE NEXT STEP:Yo Quiero Dinero Private MembershipRead my book, Financially Lit!Leave me a voicemailThis episode of Yo Quiero Dinero was produced by Heart Centered Podcasting. Hosted on Acast. See acast.com/privacy for more information.

This month, we recap a first time visit to Discovery Cove and stay at the Grand Floridian for Jacki's birthday. We also discuss going to SeaWorld with a large group, dining at the Swan and Dolphin, our first dining experience at Wolfgang Puck's Bar and Grill, and finally, we make our house predictions for HHN 35.  Join the conversation on social media @monoreelradio on all major platforms or send us an email at monoreelradio@gmail.com. For links to anything you heard on the show, visit our website and if you want to experience the Disney magic for yourself, click here to start planning your next vacation.

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

For those who like its earthy flavor, the humble beet can do a lot for a salad or a soup. But could it help end slavery? In the 1800s, one woman believed it could—and she wasn't just any old woman. This episode, meet Lydia Maria Child, who wrote the first children's periodical magazine, the first New England historical novel, and one of America's first successful self-help books—all before she turned thirty, in an era where women were still considered property. This episode, we've got the fascinating story of why she bet big on beets, as well as how, more than a century later, Wolfgang Puck and Martha Stewart paired this much maligned vegetable with goat cheese to spark today's beet renaissance. Meanwhile, for the haters among us: is it possible to de-beet the beet, and get rid of that earthy flavor altogether? Listen in now as we meet the astonishing Lydia Maria Child, in the curious tale of the beet. Learn more about your ad choices. Visit podcastchoices.com/adchoices

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

Chef and restauranter Wolfgang Puck joins Frank Mackay on this episode of The Frank Mackay Show!

Jordan and Max are joined by talent manager to the stars, Michael Lasker, to talk filthy eating and the Oscars, including the In-N-Out awards visit and disrespecting Wolfgang Puck, fast forwarding through the boring parts, Babs Streisand, Tom Cruise news, the best Bret Easton Ellis adaptation, Jordo's Hansen's cake order, Sherman Oaks is no Rome, a McDonald's morning, Sonny's pizza, lots of Oreos, and did Timmy blow it?

When one thinks of the "food revolution" of America, a few names show themselves immediately. In that this movement started in California and namely Los Angeles, chefs such as Alice Waters, Jonathan Waxman, Wolfgang Puck, Ken Frank, Michael McCarty greace the list. Not the least of these is Nancy Silverton. A pioneer on not only the savory side of this revolution, but the baking side as well ("as well" might be minimizing her impact, call it "and she put fresh bread baking on the forefront of the modern restaurant menu items). I sat with Nancy to have her reflect on those days and prognositcate on what is to come. Nancy Silverton has a knack for rolling (pun intended) with the punches—whether it's kneading the perfect loaf or fielding questions about a celebrity guest who turns out to be Mick Jagger, but goes unrecognized by kitchen staff. In this episode of "Wine Talks," you'll discover why Nancy Silverton has left an indelible mark on American dining. Paul K skillfully steers the conversation from Silverton's pioneering days at La Brea Bakery and Campanile to the modern reality of Instagram influencers eclipsing old-school food critics. Listeners will get a rare look into how food culture has evolved, from the French-dominated fine dining of New York to LA's laid-back, boundary-pushing culinary scene, and why California's lack of tradition became fuel for innovation. You'll hear about the rise (pun intended) of neighborhood restaurants over destination dining, what it takes to write a truly "doable" cookbook (hint: fewer sous chefs required), and why the simple act of charging for bread reveals so much about the state of hospitality today. Along the way, Nancy Silverton opens up about her formative experiences, from working in her college dormitory kitchen to redefining what it means to be a chef in America—and why she never wears a toque. Thoughtful, honest, and peppered with anecdotes about family, legacy, and the tactile joy of cooking, this episode offers intimate insights into a generational shift in food, wine, and what truly resonates with diners and home cooks alike. Tune in to learn: Why generational attitudes toward food and dining are shifting, and what it means for the future of restaurants How American chefs broke away from European traditions and found creative freedom in LA's food scene The inside story of how social media and the cult of the influencer have overtaken the role of the food critic, changing cookbook publishing, restaurant success, and food discovery forever. #NancySilverton #PaulK #WineTalks #restaurantindustry #artisanbread #LaBreaBakery #Campanile #OsteriaMozza #foodrevolution #Americancuisine #LosAngelesdining #socialmedia #Instagram #foodinfluencers #cookbooks #pastrychef #hospitality #culinarylegacy #winetrends #neighborhoodrestaurants #celebritychefs https://youtu.be/Z2TU7SYb0xk  

In this week’s edition of The Luxury Lowdown, CapeTalk’s design correspondent Bianca Resnekov takes us behind the scenes to the Governor’s Ball which follows the annual Academy Awards in Los Angeles, and catered by Wolfgang Puck. Bianca also takes a look at some of the fashion trends which graced this year’s red carpet. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk5See omnystudio.com/listener for privacy information.

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Master Chef Wolfgang Puck guests on the Fake Show with host Jim Tofte...enjoy!!!

We recap the 2026 Cardboard Classic and have great chats with actor Tim Matheson and celebrity chef Wolfgang Puck. (00:00:00) News & Sports(00:11:01) Entertainment Report(00:41:21) Daylight Savings Time Tips(01:10:29) Bizarre File(01:24:17) Cardboard Classic 2026 Recap(02:05:43) Tim Matheson, Cardboard Classic Recap Part 2, Wolfgang Puck(02:49:09) Bizarre File(02:58:47) Hollywood Trash & Music News(03:10:06) Wrap UpSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wolfgang Puck arrived in Los Angeles in 1975 with French technique and Austrian instincts, and he became the chef at Ma Maison in West Hollywood—a restaurant so exclusive the phone number wasn't listed—where Orson Welles ate lunch every day and a generation of Hollywood royalty witnessed the birth of California cuisine. Then in 1982, after a falling out with the owner, he opened Spago on the Sunset Strip with a wood-burning oven, a funky dining room, and a smoked salmon pizza that changed everything. What followed was two James Beard Awards for Outstanding Chef and 32 years of feeding the most famous people on the planet at the Academy Awards Governors Ball. We talk about all of it—the early years, the big swings, and what it feels like to be America's first celebrity chef. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

From pop-up to pitmaster, Burt Bakman describes his unlikely rise from realtor to one of L.A.'s most revered BBQ pitmasters. An Israeli immigrant, Burt tells us how one fateful trip to Austin inspired his beloved Trudy's Underground Barbecue, which led to Slab, and working alongside Wolfgang Puck. A true 'Only in L.A.' story with a one-of-a-kind figure. . . .and of course, there's his Daily Hummus!

This episode is with Little Big Brands' senior creative Director, Ben Glotzer. In this episode we have a great conversation about so many things I can't even list them all. We talk about the time he was in Mexico City on a big job for Coca-Cola and he ended up getting chased by a street performer. We discuss what it was like being 15 years old and painting murals on tiles for a local company that trusted him so much they sent him to trade shows and had him working with clients and what he learned about design and running a business. Then we discuss his first job out of college that he took for the money, and six months later he left that job for another job and he'll tell us why he cried the first day of that new job. We also get into a little story about a wonderful policy they have a little big brands for what you can't be for them to work with you as a client. We also get his thoughts on AI and story about a dinner he had with Wolfgang Puck, and so much more!So, take a listen and let me know what you think.Be sure to Like it, Share, Subscribe and Comment!

300 hundred restaurants in 22 countries might not sound like a billion dollar empire, but you would be wrong. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is… Well, it’s us, but we’re highlighting ads we’ve written and produced for our clients, so here’s one of those. [OG Law Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young. Stephen Semple is here, and we’re going to talk about the building of another empire. And I’ve got to admit, I don’t know a whole lot about this one. I’ve maybe… Stephen Semple: Oh, wow. That’s exciting. Dave Young: We’re going to talk about P.F. Chang’s. I’ve maybe eaten at one of them, I would say less than half a dozen times in my life. Stephen Semple: Okay. Dave Young: And I think it’s just more of a convenience and proximity issue. I’m never really near any of them. Stephen Semple: So while they’re big, they’re not massive. They’re 300 restaurants in 22 countries, so they’re not like many of the other things we’ve talked about where there’s thousands of them. Dave Young: Right. Stephen Semple: So no, they’re not as prevalent. But look, 300 restaurants is still pretty successful. Dave Young: Yeah, that’s a lot. How did they get started? I’m not going to guess. I’m going to let you tell me. Stephen Semple: Okay. The business was founded by Philip Chiang and Paul Fleming. And Paul Fleming, you might recognize because he’s of Ruth’s Chris Steakhouse fame. Dave Young: Oh, okay. Stephen Semple: They got together, and they founded P.F. Chang in Scottsdale, Arizona- Dave Young: That makes a lot of sense. Stephen Semple: … in 1993. Now, Philip spells his last name C-H-I-A-N-G. So at a certain point, he changed his spelling just to make it easier. Drop the I and make it easier. Dave Young: Drop the I and made it just… Spell it the way it sounds. Stephen Semple: … Spell it the way it sounds, make it easier for the U.S. market. And the company has been bought and sold a few times over the years, but the first acquisition from the founders, from Philip and Paul, happened in 2012 by Centerbridge Partners in a deal worth a little bit over a billion dollars. Dave Young: Wow. Stephen Semple: They did okay. They walk away with some cash. Dave Young: Now, was it before or after they started putting it in supermarkets? Stephen Semple: I do not know the answer to that question. Dave Young: Probably predates. Stephen Semple: I’m going to suspect after. Dave Young: Okay. Stephen Semple: But the story starts with Philip’s mother, Cecilia Chiang. Cecilia was born in Beijing in 1920 to a really wealthy family. She grew up in a palace in China, ate high-end food, full staff, chefs, the whole nine yards, part of the aristocracy. And during the Chinese Civil War and the Japanese occupation, her family fled China and relocated in Japan, and there, the family opened a restaurant. Now in the 1960s, she travels to the U.S. Cecilia travels to U.S. to help her sister who came to America because of the economic challenges in Japan, and her sister had opened a restaurant in San Francisco and needed help- Dave Young: Okay. Stephen Semple: … and Cecilia came over to help her. But that venture failed, but Cecilia still remained in the U.S. And look, Chinese food in America at that time was not good. If you look at just about every food that has come to United States, the first people who brought it, whether it was Italian, whether it was Mexican, whether it was Chinese, the first immigrants were the people who were poor. Dave Young: Yeah. What years are we talking about here? Stephen Semple: 1960. Dave Young: Okay. Stephen Semple: So the first immigrants who came were the people who were poor, so therefore, typically the food is not the great food, it’s not made with the great ingredients. And so here she is, she’s looking around and she’s saying, “Look, there’s this poor Chinese food, all basically from the Canton region.” And most of it has been also turned into an American version, because basically, again, people were making it with whatever was available, so it really became very Americanized. Dave Young: Right. Stephen Semple: And Cecilia saw that, and what she wanted to do was introduce America to a more refined Chinese food, what she had experienced growing up as a wealthy person in China. So in 1961, she opens a sit-down restaurant with food from Northern China called The Mandarin. Dave Young: Okay. Stephen Semple: And it opens not in Chinatown, because here’s the thing that she recognized, context is everything. If she opened it in Chinatown, people’s expectation would be it would be the same as all the Chinese restaurants in Chinatown. Dave Young: All of them. Right, right. Stephen Semple: So what she did, she opened it on Polk Street, not far from Pacific Heights in San Francisco. Dave Young: Okay. Stephen Semple: Bit of a bold move, but she wanted to be seen as different, and that was how you did it. Dave Young: Makes sense. Stephen Semple: Now, the menu had some things that were unfamiliar, like pigeon, and it did not have some things that were expected like chow mein. And she struggled initially, because America was not really ready to try new things. Now, after two years of struggle came her breakout moment. The restaurant was visited by a guy by the name of Herb Kane, who was the most influential columnist in San Francisco history. He was a writer for the San Francisco Chronicle. But here’s the interesting thing, not a food critic. And he comes in the restaurant, falls in love with it, and gives it a great review. And overnight, the place becomes famous. You couldn’t get into it. It was visited by the likes of Julia Child, James Beard. It was totally on the radar. And I actually think the review may have even been more powerful because he was not a food critic. Dave Young: Sure. Yeah. Stephen Semple: But it also goes to show you… We talk about influencers, influence and all these other things, most restaurants be like, “We’ve got to get the food critics in here.” This guy was just a columnist who came in to try out their food- Dave Young: Right. Stephen Semple: … and it made them famous. And one of the things he loved was Peking duck, and so today Peking duck is pretty normal, it was really new back then. And suddenly, authentic Chinese food started to pop up. This really started it. In the late 1960s, Chinese restaurants in the United States doubled to about 10,000 of them. 1966, the first sushi restaurant opens. She opens the second restaurant, and Philip… And we’re talking about Philip Chiang? Dave Young: Right, right. Stephen Semple: Philip, her son, joins the business, and opens The Mandarin Cafe in LA, where he starts modernizing Chinese dishes for American diners, so starts doing a bit more of a fusion, right? Dave Young: Mm-hmm. Stephen Semple: Now, it’s here that Philip meets Paul Fleming, from Ruth’s Chris Steakhouse. Dave Young: Right. Stephen Semple: And Philip starts to build a bit of a friendship with Paul, and wants to work with Paul, wants to leverage his knowledge. Because after all, Ruth Chris is an upscale restaurant, and there’s this rise of casual chains, but Paul is not super excited, because none of them are Chinese, nor is Cecilia. She’s like, “I don’t really want to do this.” Philip is determined, he stays in touch with Paul. So 1979, things really start to change, because the restaurant called China Coach is opened by Wolfgang Puck, and it grows very quickly to 50 restaurants. And it’s the early ’90s, and Cecilia is ready to sell the restaurants. Dave Young: Stay tuned, we’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: And it’s the early ’90s, and Cecilia is ready to sell the restaurants, which basically frees Philip to make the changes he wants to do. He cycles back to Paul. Paul’s now looking at it going, “Well, there is this place for this growth and all of this.” So they decide to start something new. And Philip wants to bring other Asian cuisines, he wants to take it beyond Chinese. Dave Young: Okay. Stephen Semple: So he wants to add other Asian foods to it. So he spends three years developing the menu, and they changed the spelling of his last name to make it easier. And in 1993, here’s the other thing I found really, really interesting, they chose to open in Scottsdale in 1993. And here’s where Philip learned something from Cecelia, she did not open in Chinatown, she opened somewhere where there was not Chinese restaurants. At the time in Scottsdale, it’s described as a Chinese food desert at the time. Virtually no Chinese restaurants in 1993. Now, many people would go, “Well, you want to open up somewhere…” Nope, open it in Scottsdale. Opening weekend, they had 1,000 people, some waited for hours. Dave Young: Wow. Stephen Semple: Lined up around the block. Now, what really made them successful is Paul brought his ability to be able to scale a business, upscale dining, and really grow the business. And this is what allowed them to quickly… They quickly drove to 200 locations in a few years. And in 2012, 19 years later, they sold it for $1.1 billion. Dave Young: A billion bucks. Stephen Semple: Yeah. And there was also a point in there where they went public, gave them a bump, and then they were sold, and business was taken private, and it’s changed hands a few times. Dave Young: Well, one thing I’ve always known is that they’re not like every Chinese restaurant you’ve ever been in. Even every small town in America has a Chinese restaurant that they always seem to almost even share the same menus. Stephen Semple: Same thing here. Dave Young: Right. And- Stephen Semple: No matter how tiny the community is, there’s a Chinese restaurant. Dave Young: And- Stephen Semple: But it would have those things like chow mein, and- Dave Young: [inaudible 00:11:43], and Kung Pao chicken, and… Stephen Semple: Yeah. Dave Young: Sure. Stephen Semple: She took those things that were very common and very familiar and left them off of her menu, which was a bold move as well. Dave Young: Yeah, because otherwise we’d all be going in there ordering the Kung Pao chicken. Stephen Semple: We wouldn’t be having the Peking duck. Right. We wouldn’t be having the Peking duck. Dave Young: Yeah. Stephen Semple: So it was really interesting what she did, she leaned in to the difference in terms of opening it, because her mission was to bring this food, didn’t open in Chinatown, and left some popular things out, added some interesting things. But let’s face it, she struggled, and then there was the breakout moment. But here’s the part about all of this, now sometimes the trick is you have to be able to survive. If you’re able to survive, and you’re doing something truly remarkable, that breakout moment often happens. Now, advertising and promotion can accelerate that breakout moment, because it exposes people to this new idea, and entices them to come in. But if you do something… But it really and truly has to be remarkable. If you do something remarkable, and you do it really well, and if you can survive through the slow times, you get those breakout moments. Dave Young: Yeah. Yeah. It’s a really cool story. And the place has always felt… Yes, it’s Chinese, but no, it’s different. Stephen Semple: Yeah. Well- Dave Young: You can see the Ruth’s Chris DNA in the place, right? The- Stephen Semple: It’s funny, I had no… And I’ve been in a couple of P.F. Chang’s, and I had no idea the relationship with it. And as soon as I read that, I was like, “Oh, that makes…” It was sort of one of those. As soon as it’s presented that he was involved, it was like, “Oh, that makes so much sense, and I can see it.” It’s sort of funny how you didn’t see it, a lot of these things, hidden, and then it’s revealed, and suddenly it’s obvious, right? Dave Young: Yeah. In the last episode we talked about… I think it was one of the last episodes, we talked quite extensively about brand extension. Stephen Semple: Yes. Dave Young: And this is another good example of what we know would not have worked, and that would’ve been a Chinese restaurant by Ruth Chris. Stephen Semple: Correct. Correct. That’s a great observation. Yes. It would not have worked. Dave Young: Ruth’s Chris Chinese would not have worked. Stephen Semple: Right. Dave Young: You couldn’t leverage the good name of a steakhouse into a Chinese restaurant. Stephen Semple: No. Dave Young: Because that would not work. But you can take the DNA from the steakhouse, the high-end ritzy steakhouse, and apply it in measured ways to a high-end Chinese restaurant. And that’s exactly what they did, they took the luxury part of it, and made a luxury Chinese restaurant. Stephen Semple: Yeah. How the food is presented, how the place is decorated, although it would be decorated regionally different, and how the staff are trained, and all of those… And how the kitchen is run. I bet you if you walk into the two kitchens, you’d go, “Oh, I totally see…” I bet you the methodology in terms of how the kitchen is managed and all those other things is probably exactly the same. Yeah, so you’re right. You’re taking the DNA, and then basically modifying the presentation of that DNA to fit that thing, and giving it its own identity. And the problem that people make is they’ll look at it, go, “Well, the DNA is the same, so why can’t you just name it same?” And it’s, again, it’s like you talked about before, those hidden barriers. We think about the places of steakhouse, what’s the expectation? The expectation is steak, fine wines, potatoes, shrimp, lobster. Yes, there’ll be also vegetables, and grilled things, and all this other stuff, right? Dave Young: Yeah. Stephen Semple: You could even put in an appetizer of Peking duck and it would be fine, but you can’t make it a Chinese restaurant. Dave Young: Yeah, I think- Stephen Semple: Just like you couldn’t go the other way. Dave Young: You and I should buy Ruth’s Chris Steakhouse. Stephen Semple: Why should we do that? Dave Young: Just so we could change the name to Dave’s Steve’s Ruth’s Chris Steakhouse. Stephen Semple: Yeah, I’m going to pass. As awesome in ideas that sounds, as amazing as we would be at running- Dave Young: Another brand violation. I can see it now. Stephen Semple: Is this like a restaurant? Dave Young: All right. Well, thank you for sharing the P.F. Chang story. Now I’ve got to find one near me, and… I don’t want the bag of frozen stuff from the restaurant, I want to go in. Stephen Semple: God, no. You want to go and do the restaurant. Dave Young: Yeah, I want the experience. Stephen Semple: And they are good. They are fine. Dave Young: Yeah, yeah, every time I’ve been, but I just haven’t been very many times. Stephen Semple: Right. Dave Young: All right. Thank you. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us. Subscribe on your favorite podcast app, and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire-building session, you can do it at empirebuildingprogram.com.

Local officials in California may be co-opting Wolfgang Puck's and Frank Gehry's forthcoming upscale retail center along the Pacific Palisades coastline to install unpopular, high-density housing in the coming future using a little-known, Gavin Newsom-backed bill: SB 79. “About a year ago,” California passed its Senate Bill No. 79 under the premise of encouraging housing […]

Steve Schwartz didn't start Art of Tea because tea was trendy. He started it after watching Western medicine fail his mother. That moment sent him down a path few founders take — studying Ayurveda, working in herbal pharmacies, traveling the world to source botanicals, and learning how plants affect the body at a deep, functional level. Art of Tea began in a living room, blending by hand, making just enough money to survive week to week. Today, it's an award-winning tea company trusted by the White House, Caesars Palace, Wolfgang Puck, Slack, and The Peninsula Hotel.  Make sure to check out Art of Tea at: https://bit.ly/442ubxt   Check out my new book on Amazon: https://amzn.to/4kRKGTX Register for Starting Small Summit 2026: https://startingsmallmedia.org/startingsmallsummit Watch our mini-doc - Starting Small: The Raw Truth Behind Entrepreneurship and the American Dream: https://youtu.be/eHuq93wIxs0?si=eDB-ycngvWNapRLO Visit Starting Small Media: https://startingsmallmedia.org/ Subscribe to exclusive Starting Small emails: https://startingsmallmedia.org/newsletter-signup   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle

Local officials in California may be co-opting Wolfgang Puck's and Frank Gehry's forthcoming upscale retail center along the Pacific Palisades coastline to install unpopular, high-density housing in the coming future using a little-known, Gavin Newsom-backed bill: SB 79.   “About a year ago,” California passed its Senate Bill No. 79 under the premise of encouraging housing near existing transit hubs, which, in principle, sounded like a good idea with best of intentions.   SB-79 can't be “implemented unless it's at a train station, bus station, [or] airport transit district,” so most people “didn't say no to it” because transit districts should only have limited, localized impacts, California Correspondent Elaine Culotti explains.   “This happens in California a lot where things are kind of slipped under the radar because they feel like they're not going to affect you. Well, guess what? They figured out a way to put transit districts in areas that don't have transit districts, after the fact.” For more video commentaries like this one, subscribe to The Daily Signal's YouTube channel

Walk-In Talk Media kicks off 2026 in-studio with Chef Michael Collantes, chef-owner of Soseki Orlando, a one-Michelin-star restaurant that has earned and retained its star. This conversation goes past accolades and into what it takes to sustain excellence, build teams across multiple concepts, and keep your life intact while doing it. We also introduce a new recurring chapter, Chef Mike officially joins the Walk-In Talk Media family as a recurring collaborator. Later in the episode, you will hear from Frederic Casagrande with The Live Fire Report, expanding WITM coverage of international barbecue and live fire culture. In-studio cook Japanese fluke (hirame) breakdown and two mirrored dishes Kombu-jime cure, crispy potato technique, and a truffle-forward direction "Mottainai" mindset, using bones and trim instead of wasting Key topics What consistency really means when you are being judged in silence Leadership when you scale from one room to multiple restaurants Burnout, rebuilding, and the role of faith, family, and identity Art vs business in hospitality, and why community and storytelling matter Why pressure can build greatness, but cannot destroy the person Notable moments Chef Mike's path from early jobs to Wolfgang Puck to Michelin-level kitchens Soseki as "foundation", and how standards get set and protected Why storytelling and community building are now essential for restaurants Featured segment Frederic Casagrande introduces The Live Fire Report, a WITM segment focused on global live fire, competition culture, and the people shaping it. Connect with Chef Mike Website: MikeCollantes.com Instagram: @ChefMikeCollantes TikTok: @ChefFlipMike Episode takeaways Consistency is a system, not a mood. Great once is easy, great every night is leadership and process. Scaling demands trust. The bigger the operation, the less "hands-on control" matters, and the more people and standards matter. Burnout is real, and rebuilding is possible. The conversation highlights how identity, faith, and family can reframe success. Storytelling is a competitive advantage. Food can be incredible, but community and meaning are what keep people coming back. Pressure can build diamonds, but health is non-negotiable. Excellence is the goal, self-destruction is not. Walk-In Talk Media Brand Partners Metro Foodservice Solutions https://www.metro.com RAK Porcelain USA https://www.rakporcelain.com Aussie Select https://aussieselect.com Crab Island Seafood Company https://crabislandseafooddip.com Pass the Honey https://freshhoneycomb.com Citrus America https://citrusamerica.com Walk-In Talk Media Cause & Nonprofit Partners The Burnt Chef Project https://www.theburntchefproject.com Operation BBQ Relief https://operationbbqrelief.org Hogs for the Cause https://hogsforthecause.org Sustainable Supperclub https://www.sustainablesupperclub.org Walk-In Talk Media Industry & Event Partners Restaurant Events LLC https://www.restaurantevents.com U.S. Culinary Open https://www.usculinaryopen.com

Yara Herrera is the chef-partner at Hellbender, a Mexican-American restaurant in Ridgewood, Queens. Born and raised in Los Angeles, she honed her skills in the city's fine dining restaurants like Wolfgang Puck's Spago and Providence before moving to New York in 2018 to work at Momofuku Ko, Xilonen, and Sobre Masa. Today on the show, we talk about Yara's culinary journey, running Hellbender, and creating her distinctive approach to Mexican-American cuisine. And before that, Rob Rubba, chef-owner of Oyster Oyster in Washington D.C. takes the Resy Questionnaire. In 2023, Rob won the James Beard Award® for Outstanding Chef and continues as a leader in plant-focused, sustainable cooking.  The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Mind-Gut Conversation, Dr. Emeran Mayer sits down with Wolfgang Puck, one of the most iconic chefs of our time, for an intimate conversation about the life experiences, creative influences, and personal philosophy that shaped his extraordinary career.Puck reflects on his difficult childhood in Austria and how the kitchen became both refuge and calling. He shares the pivotal moments — working under a visionary French chef, discovering the power of simple dishes made from exceptional ingredients, and redefining California cuisine — that built the foundation of his global culinary empire.Together, they explore:• How early adversity shaped Puck's resilience and drive• The pivotal mentor who transformed his relationship to flavor and hospitality• Why simplicity, curiosity, and world-class ingredients remain his guiding principles• The evolution of American dining and why taste is central to healthier eating• How passion, purpose, and creativity fuel energy and longevity well into his 70sThis conversation reveals the mindset behind a cultural icon — one who continues to innovate, inspire, and live fully through his craft.----------------------------Connect with Dr. Mayer:Website: https://www.emeranmayer.comInstagram: https://www.instagram.com/emeranmayer/X (Twitter): https://www.twitter.com/emeranmayermdFacebook: https://www.facebook.com/EmeranMayerMD/LinkedIn: https://www.linkedin.com/in/emeranmayer/Chapters:00:00 – Early Hardship & Discovering the Kitchen08:40 – Mentorship in France & Shaping a Culinary Philosophy14:00 – Coming to America: Reinvention in New York & LA23:20 – Creating California Cuisine & Building Spago31:30 – Flavor, Health, and the Future of Eating49:50 – Passion, Curiosity & Longevity

In this episode of The Mind-Gut Conversation, Dr. Emeran Mayer sits down with Wolfgang Puck, one of the most iconic chefs of our time, for an intimate conversation about the life experiences, creative influences, and personal philosophy that shaped his extraordinary career.Puck reflects on his difficult childhood in Austria and how the kitchen became both refuge and calling. He shares the pivotal moments — working under a visionary French chef, discovering the power of simple dishes made from exceptional ingredients, and redefining California cuisine — that built the foundation of his global culinary empire.Together, they explore:• How early adversity shaped Puck's resilience and drive• The pivotal mentor who transformed his relationship to flavor and hospitality• Why simplicity, curiosity, and world-class ingredients remain his guiding principles• The evolution of American dining and why taste is central to healthier eating• How passion, purpose, and creativity fuel energy and longevity well into his 70sThis conversation reveals the mindset behind a cultural icon — one who continues to innovate, inspire, and live fully through his craft.----------------------------Connect with Dr. Mayer:Website: https://www.emeranmayer.comInstagram: https://www.instagram.com/emeranmayer/X (Twitter): https://www.twitter.com/emeranmayermdFacebook: https://www.facebook.com/EmeranMayerMD/LinkedIn: https://www.linkedin.com/in/emeranmayer/Chapters:00:00 – Early Hardship & Discovering the Kitchen08:40 – Mentorship in France & Shaping a Culinary Philosophy14:00 – Coming to America: Reinvention in New York & LA23:20 – Creating California Cuisine & Building Spago31:30 – Flavor, Health, and the Future of Eating49:50 – Passion, Curiosity & Longevity

I'm back from the Las Vegas Formula 1 Grand Prix, and this Dinner for Shoes episode is all about the style and food that shaped the entire weekend. I'm walking through each day — the outfits I packed, events with LEGO and T-Mobile, a Strip Circuit track tour, the Disney x F1 hub, Peloton morning at The Wynn, “The Wizard of Oz” at the Sphere, and even stepping inside the Williams garage. I'm also sharing every memorable meal, from Gordon Ramsay's Hell's Kitchen and Carbone Riviera to the roasted potatoes from Wolfgang Puck that I can't stop thinking about (and had to recreate for today's “dinner”). If you're curious what an F1 weekend really looks like through a fashion-and-food lens, here's my full Vegas recap.THIS DINNERRoasted potatoes from Daily Provisions in Jersey City, NJTHESE SHOESZara Heeled Leather Ankle BootsTHIS OUTFITShop my look Zara blazerFormula 1 hoodieZara jeansPrada bagTHESE CHAPTERS00:00 INTRO01:15 THE OUTFIT BEHIND THE SHOES05:06 MY VEGAS GRAND PRIX ITINERARY16:42 WOLFGANG PUCK ROASTED POTATOESTHIS PRODUCTIONis created, written, hosted, and produced by Sarah Wasilak.is creative directed and executive produced by Megan Kai.is tech supervised by Nick.includes photos and videos in chronological order by Sarah Wasilak. is made with love.Dinner for Shoes is a podcast about style and identity, bridging the gap for anyone who has ever felt like fashion is an exclusive world. Host and shopping director Sarah Wasilak serves thoughtful conversations about industry trends, personal expression, inclusivity, and real life topics. Her Shoe Therapy series brings in honest discussions about mental health with her signature humor and warmth. Each episode begins with a shoe on her plate and shifts into a relaxed dinner style conversation, with appearances from her cats and a bit of humor peppered on top.Dinner for Shoes podcast episodes are released weekly on YouTube, Spotify, and Apple. You can follow along for updates, teasers, and more on TikTok, Instagram, and Facebook. If there are any fashion topics you've been pondering or good eats you think Sarah should try, don't hesitate to send a DM or an email.Dinner for Shoes is an original by The Kai Productions.Follow Dinner for Shoes: @dinnerforshoes on Instagram, TikTok, Facebook, and YouTube Follow host Sarah Wasilak: @slwasz on Instagram Follow producer Megan Kai: @megankaii on Instagram Get in touch: dinnerforshoes@gmail.comTo make this video more accessible, check out YouDescribe, a web-based platform that offers a free audio description tool for viewers who are blind or visually impaired.

Andrew Morgan sits in for Gemini Stevens, and producer Rich Johnson connects from Seattle. At the center of the show this week: a nice long interview with Hell's Kitchen contestant Ellie Parker, as well as interviews with Chefs Jose Andres, Wolfgang Puck, Masaharu Morimoto, Jean-Georges Vongerichten, Michael Mina, Michael Voltaggio, Bryan Voltaggio and Dave Beran at F1's Fountain Club. Also: former French Laundry chef Tyler Vorce talks about his new off-Strip popup. We're dropping the episode early this week, so you can enjoy it as you prepare your holiday dinner, or drive to Grandma's house. Please enjoy.

We have been soooo excited to share this one with you and honestly a little beside ourselves that we had the privilege of interviewing the remarkable Monica Richard, owner of Mon Amie Events.With years of experience in the event space, from Disney to Wolfgang Puck to luxury weddings across the country, Monica brings an elevated eye and passion for story in every event she plans.There is so much gold in this hour and I still feel like we are barely scratching the surface of her brilliance.We hope you enjoy the conversation and take notes from her incredible wisdom.

In this episode, Ste sits down with Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef, the only ranch in America finishing their cattle on a diet of fresh, upcycled carrots. Justin shares how his family turned a drought and food waste problem into a revolutionary approach to ranching, producing some of the most nutrient-rich, flavorful, and sustainable beef in the country. From feeding up to a million pounds of carrots a day to serving the Wynn Las Vegas and Wolfgang Puck's restaurants, his story is one of grit, faith, and doing things differently. They unpack: The origin story of carrot-fed beef and how it all began on a California ranch What makes carrot-finished beef taste and feel different from grain-fed The real economics and politics of the American beef industry Why small ranchers are vital to the future of regenerative farming Lessons on family, purpose, and finding meaning in hard work This is a conversation for anyone who cares about real food, ethical ranching, and knowing the story behind what's on your plate. Timestamps 00:00 – Intro 01:20 – The Wild Idea Behind Carrot-Fed Beef 03:00 – From Drought to Innovation 06:30 – Breaking into the Beef Industry 10:30 – The Nutritional Science of Carrot-Finished Beef 14:30 – Flavor, Texture, and Nutrient Differences 18:00 – The State of Ranching in America 24:00 – Regenerative Agriculture & Food Sovereignty 30:00 – Homesteading, Family, and Legacy 42:00 – Health, Faith, and Finding Purpose 51:00 – Lessons from the Land Radical Health Radio is produced by Heart & Soil, founded by Dr. Paul Saladino, MD. Our mission is to help you reclaim your birthright to radical health through the most nutrient-dense foods on the planet.

In episode four of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Matt Andrews—owner and operator of Frosty's, and a culinary talent whose heart is as big as his flavors.Hailing from the small Northern California town of Dixon, Matt's love for food was sparked in his grandmother's kitchen, where simple, honest flavors first captured his imagination. A graduate of the California Culinary Academy, he honed his craft under renowned chefs including Wolfgang Puck and Kerry Simon, blending comfort food with the fresh creativity of California cuisine.Family. Flavor. Passion.

Did the New York Times just cross the line with its brutal review of an LA dining icon?

In this episode of Masters of Moments, Jake Wurzak sits down with hospitality leader Adam Crocini for a deep dive into the intersection of food, beverage, and hotel design. Adam shares his journey from working as a teenage barback in Connecticut to shaping global hospitality experiences with iconic brands like Wolfgang Puck, Capella Hotels, and Hilton. Together, they explore how restaurant culture defines hotel success, the role of thoughtful design in guest experience, and why details, from lighting to linen color, can transform an entire property. They discuss: • The early influences that sparked Adam's passion for hospitality • Lessons learned from building and leading world-class restaurants and hotel programs • How food and beverage can be the defining feature of a hotel brand • The importance of design diversity and collaboration between hotel and restaurant designers • Global labor and service culture differences shaping the future of hospitality Topics: (00:00:00) - Intro (00:01:03) - Adam's career and background (00:05:57) - Challenges and failures in the restaurant business (00:09:26) - The role of landlords and location in restaurant success (00:12:19) - The impact of food and beverage on hotel differentiation (00:14:53) - The evolution of hotel food and beverage (00:20:02) - Designing successful hotel restaurants (00:36:00) - Balancing independent and hotel restaurant operations (00:42:39) - Reflecting on past experiences (00:43:30) - Challenges and strategies in hospitality (00:48:03) - Global perspectives on service culture (00:50:09) - The evolution of Singapore's hospitality industry (00:53:49) - Labor challenges in the U.S. hospitality sector (01:02:00) - Transitioning to hotel management (01:10:23) - The importance of details in luxury hotels (01:15:55) - Future opportunities in hospitality (01:25:39) - Favorite hotels and closing thoughts Links: Adam on LinkedIn - https://www.linkedin.com/in/adam-crocini/ Connect & Invest with Jake: Follow Jake on X: https://x.com/JWurzak 1 on 1 coaching with Jake: https://www.jakewurzak.com/coaching Learn How to Invest with DoveHill: https://bit.ly/3yg8Pwo

In today's episode, I sit down with the legendary chef and restaurateur Wolfgang Puck to talk about the joy and purpose behind a life's work. He shares how finding passion, not chasing money, has been the foundation of his success, and why quality, hospitality, and making people feel good are non-negotiables in creating lasting experiences. Wolfgang reflects on the defining moments that shaped his career, from France to founding Spago in Los Angeles, and the lessons his mother instilled that still guide him today. At 75, he remains energized by his craft, showing why joy is the ultimate ingredient for longevity.

• Talk about the Dynamic Argentinian Duo! - Renato “Tato” Giovannoni is one of the world's most celebrated bartenders. In fact, not long ago, when all lead bartenders from the prestigious, World's 50 Best Bars were asked to name the one person who has done more to further the art of bartending than any Tato's name topped the list. • And his partner is Alex Resnik, former senior partner at Wolfgang Puck's globally acclaimed Fine Dining Group by any measure one of the world's leading creators of exciting dining experiences – They have joined to bring two spectacular, Argentine hospitality concepts -- Florería & Brasero Atlántico – to DC by way of Buenos Aires, Barcelona, and Bahrain. Joining them is their chef, Manuela Carbone; • Werten Bellamy of Great Oak Manor, a delightful, 12-room boutique hotel located in Chestertown, Maryland, overlooking the Bay • Christian Irabién, chef/owner of DC's Amparo Fondita. Hispanic Heritage Month kicks off on September 15th, and Mexico's Independence Day celebrations start September 16th. So, Amparo Fondita is marking the month with a series of special dishes, cocktails, chef collaborations, and a fundraiser. • Hospitality and spirits consultant Ashley McPherson is in to mix up some tasty cocktails and fill us in on the upcoming 9th Annual BOWSFest – the Black Owned Wine and Spirits Festival back on October 4th. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Brandon Dearden is a passionate and driven executive chef with over 20 years of experience in fine dining and luxury hospitality. Known for his relentless work ethic and dedication to his craft, Brandon has built a career defined by discipline, creativity, and a true love for hospitality.Throughout his career, Brandon has held leadership positions in award-winning restaurants and luxury hotels, including Saison Hospitality Group, Wolfgang Puck at Hotel Bel-Air, and L'Escalier at The Breakers Resort. His expertise extends beyond the kitchen he is deeply passionate about research and development, menu innovation, and the business side of hospitality.Today, Brandon is the proud owner of his two restaurants in Hamilton, Montana Ember and Grano where he blends his fine dining background with a passion for creating memorable, approachable experiences. Beyond the restaurant, he has become a respected voice in the culinary community through his YouTube channel, where he shares advice, tutorials, and mentorship for other culinary professionals. With a growing audience on Instagram and TikTok, Brandon continues to inspire both up and coming chefs and passionate food lovers by offering a behind the scenes look at the hard work, creativity, and dedication that define the life of a chef.Through his restaurant, digital platforms, and unwavering drive, Brandon Dearden has established himself as not only a chef and entrepreneur but also a mentor and leader shaping the next generation of culinary talent.https://embermontana.comSend us a textFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Send us a textWhat does it mean to lose everything and find your way back? Rob Banghart's journey from addiction to redemption takes us through the darkest corners of Las Vegas—literally beneath the glittering city where few tourists ever venture.Rob shares his raw, unflinching story of how alcoholism and addiction led him from working in prestigious restaurants under Wolfgang Puck to living in the vast tunnel system beneath Las Vegas. For five years, homelessness was his reality, with two and a half of those years spent in what he calls "a physical representation of a mental state"—the darkness of the tunnels mirroring his internal struggles. The details are haunting: tunnel hierarchies, survival tactics, and the moment-to-moment existence of addiction.The turning point came through violence and near-death. After being attacked, left for dead on train tracks, and experiencing multiple clinical deaths, Rob found an unexpected spiritual awakening that catalyzed his recovery. What followed was not just personal healing but a calling to return to those same tunnels—this time as an outreach worker with Shine a Light Foundation.Now as VP of Communication Integration, Rob leads teams into the tunnels every Saturday, offering not just supplies but genuine human connection. He explains the foundation's innovative iPath program that provides an 18-month continuous support system for those ready to leave homelessness behind. His perspective challenges our assumptions: "70% of Americans live one critical incident away from homelessness," he notes, reminding us this crisis touches every demographic.Rob's most powerful message comes wrapped in humility: "The bravest thing I ever did was ask for help." His story isn't just about personal redemption but about building community through servant leadership and creating pathways for others to find their way home. Listen and discover how connection, compassion, and continuous support are transforming lives beneath Vegas.

Vidcast:  https://www.instagram.com/p/DNq3i2BN-WU/This kettle's infuser basket lid loosens and falls off during use creating a burn hazard. The affected kettles have lot codes 022020, 022021, 022022, 042022, 022023, or 032023.About 40,000 kettles were sold in the US online at HSN.com and through the HSN television network from August 2020 through January 2025.Stop using the recalled tea kettles and contact Synergy Housewares at 1-855-837-4111 or by visiting claims.synergyhousewares.com/recall to receive a free replacement lid.https://www.cpsc.gov/Recalls/2025/Synergy-Housewares-Recalls-Wolfgang-Puck-Petite-Tea-Kettles-Due-to-Burn-Hazard-Sold-on-HSN#wolfgangpuck #teakettle #lid #burns #recall

In today's episode, we chat with Hosea Rosenberg, acclaimed chef, restaurateur, and founder of Blackbelly and Santo.Hosea shares how a college job to pay for school led him from studying astrophysics to training with culinary legends like Wolfgang Puck and Kevin Taylor, ultimately winning Top Chef Season 5. He discusses his commitment to sustainable sourcing, the evolution of Blackbelly from food truck to Michelin Green Star restaurant, and how his childhood in Taos inspired Santo's authentic Northern New Mexican cuisine.Join us as Hosea reflects on building a purpose-driven restaurant empire and how staying true to his heritage helped him become the Boulder chef who turned New Mexican roots into restaurant gold.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Byron Lazaroff Puck, president of the Wolfgang Puck Fine Dining Group. This legacy chef, the second son of chef and restaurateur Wolfgang Puck and designer Barbara Lazaroff, grew up in a flurry of cooking, art and hospitality.    “There's a Picasso quote that I love, which is, “Learn the rules like a pro so you can break them like an artist,' and that always spoke to me,” Puck says. “To me that means honoring and respecting tradition, the rules, the things that people have worked so hard on to create in the past, and … then also being bold and creative and trying to innovate on top of that.”   Puck loved art as a kid and wanted to be a painter, but quickly realized that was not meant to be. When his father put him to work at age 12, washing dishes at Spago Beverly Hills, he was amazed, seeing the plates come together and go out on the line.    “I quickly realized, ‘If I'm clearly terrible at painting on canvas, maybe I can paint on plates;'” he shares.    Once that love of food and hospitality was ignited, Puck never looked back.    “It's not just about serving great food [and] beverages with detail oriented service, it's about crafting a memory for a person that they can always look back on, whether it's a 25th or 30th or 50th birthday, an anniversary, a college graduation or a promotion at a job [or] just a regular Tuesday night,” he says. “Every single person that is gracious enough to adorn one of our dining rooms, we want to treat with the utmost respect and integrity.”   Byron Lazaroff Puck shares his cooking journey and food memories, creative cooking and plating tips, the value of hospitality, and thoughts on the future of food. He also talks about his grandmother's latkes and his recipe for Passover short ribs, which you can find at JewishJournal.com/podcasts.   Follow @ByronPuck's food adventures on Instagram and check out WolfgangPuck.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Foodies Alert: Phil and David welcome David Gelb, the gifted director, writer, producer who has cooked up "Chef's Table" and "Chef's Table: Legends," among other great shows. Over delicious sandwiches from Larchmont Village Wine, Spirits & Cheese, Gelb discusses his distinguished family background, his groundbreaking 2011 feature documentary, "Jiro Dreams of Sushi," which became the template for so much of his extraordinary work, including the acclaimed 2021 documentary "Wolfgang," about previous "Naked Lunch" guest Wolfgang Puck. For more on "Chef's Table," go here. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Jason Evans of SilverShark Media speaks to Ryan Cruz, Executive Chef at Hotel Wailea.  In this podcast Ryan talks about dropping out of business school to change his career path to the culinary industry, why fried shrimp brings up special family memories growing up, how he started on his culinary path, how public speaking classes from his business course help with his current career, lessons he learned early on in his days working with Wolfgang Puck restaurants, how his career took him around the world from LA to London to Istanbul to New York and then back to Maui, the approach to menu design at Hotel Wailea, how designing a prix fixe menu at The Restaurant at Hotel Wailea differs from an a la carte menu for the Birdcage at Hotel Wailea,  the private dining options at Hotel Wailea including The Kitchen Table, how guests can attend a special culinary event on Friday May 30th at The Restaurant with Chef Ryan Cruz joined by Chef Zach Laidlaw of Hua Momona Farms, and his advice to younger chefs.  

"Naked Lunch" live at The Environmental Media Association Impact Summit has become an annual tradition over the past three years, with Wolfgang Puck, Ed Begley, Jr., Ted Danson. With David working out of town, Phil is joined here for a very funny conversation with his longtime friend Kevin Nealon. To learn more about EMA, go here: https://www.green4ema.org/. For info on Kevin and his "Loose In The Crotch" tour, go here. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com. 

In today's episode, I sit down with Wolfgang Puck, a culinary icon whose restaurants have shaped fine dining around the world. We talk about what it takes to create not just a great meal but an unforgettable experience, from hand-selecting ingredients at the farmer's market to making every guest feel like the most important person in the room. Wolfgang shares how his mother's encouragement and his stepfather's harshness pushed him toward excellence, and why discipline, humility, and consistency matter in both life and business. He also explains the simple rule that has guided his success for decades: spend less than you make.

On Today's Menu:

How does carrot-finished beef set a new standard for flavor and sustainability? In this episode, we're joined by Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef—the only grass-fed, carrot-finished beef on the market. By finishing cattle on a 95% carrot-based diet, Justin has crafted a nutrient-rich, flavorful beef that's earned praise from top chefs like Wolfgang Puck and Gordon Ramsay. Tune in to hear how Justin is redefining high-quality beef with a focus on sustainability, nutrition, and exceptional taste!   Episode Highlights: Ranching Roots: How did Santa Carota Beef get started? [1:45] Nutrient Profile: What makes carrot-finished beef different? [7:33] Life Cycle: What is the journey of Santa Carota's cattle? [9:56] Availability: How can customers get their hands on this unique beef? [15:05] Future Plans: What's next for Santa Carota Beef? [18:14] Team and Operations: How big is the Santa Carota team? [23:15] Farm Life: What's Justin's favorite part of ranching? [29:02] Don't miss this episode on how a family ranching tradition evolved into a game-changing approach to beef production!   About the Guest: Justin Pettit is a third-generation cattle rancher and the visionary co-founder of Santa Carota Beef. Raised in a ranching family, Justin has always been passionate about sustainable livestock management and producing the highest-quality beef possible. His innovative carrot-finished beef has earned national recognition in The New York Times and Food & Wine, setting a new standard for flavor, nutrition, and environmental responsibility. Justin lives in Dallas, Texas, with his wife and three children, balancing family life with his mission to bring healthier, more sustainable beef to consumers across the country.  

March Madness fever sweeps through the Rise and Run Podcast as we launch our multi-episode tournament to crown the ultimate Walt Disney World sit-down restaurant! Using data from TouringPlans.com, our hosts have seeded 68 dining locations into four regions named after runDisney course staples: Plastic Cheese, Banana, Sports Bean, and Cliffs.Round one delivers thrilling upsets that will have Disney foodies buzzing. Watch as underdogs like Space 220 topple Wolfgang Puck, Yachtsman Steakhouse dethrones Yak & Yeti, and Roundup Rodeo BBQ outduels Liberty Tree Tavern. Meanwhile, powerhouses Sanaa, Boma, and California Grill advance as expected. The bracket sparked passionate debate about what makes a Disney dining experience truly exceptional - is it the food, atmosphere, or value? Let us know what you think.Beyond our culinary competition, we celebrate the announcement of runDisney's 10th anniversary Summer Virtual Series featuring Pirates of the Caribbean, Jungle Cruise, and Big Thunder Mountain medals. The hosts share their excitement about these attraction-themed designs while reminiscing about past virtual events.In our Race Report Spotlight, Morgan describes her experience at the Asheville Half Marathon while supporting a community still recovering from Hurricane Helene. Plus, with Springtime Surprise just two weeks away, we offer final training advice and highlight how the Hollarhype app is connecting our community during those crucial last training runs.Whether you're planning your next Disney vacation dining strategy or preparing for an upcoming race, this episode delivers the perfect blend of Disney magic and running motivation. Join our Rise and Run family as we continue our March Madness journey next week with round two of the restaurant bracket!Rise and Run LinksRise and Run Podcast Facebook PageRise and Run Podcast InstagramRise and Run Podcast Website and ShopRise and Run PatreonPassport to RunRunningwithalysha Alysha's Run Coaching (Mention Rise And Run and get $10 off)Rise and Run Podcast Cruise Interest Form with Magic Bound Travel Send us a textSupport the showRise and Run Podcast is supported by our audience. When you make a purchase through one of our affiliate links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases.Sponsor LinksMagic Bound Travel Stoked Metabolic CoachingRise and Run Podcast Cruise Interest Form with Magic Bound Travel Affiliate LinksRise and Run Amazon Affiliate Web Page Kawaiian Pizza ApparelGoGuarded

LB, Niki, John, Jack and Dianne all convene at the local Tastee-Freez to suck on some chili dogs and talk shop, which this week includes John's trade to the Lakers, Niki's new state of being, Steve's last iPod, interchangeable company names, pivoting to PETA, The Wiggles™, trying to meet Wolfgang Puck in 2025, and honestly dude, so much more that I don't want to spoil it.Welcome to If You're Driving, Close Your Eyes, a podcast about navigating the cruelty, chaos, and wonder of our terrifying world. Niki, John, LB— and our producer Jordo— try to find meaning and clarity one or twelve subjects at a time: from the menu at Cheesecake Factory to a human man dressed up as Snoopy tucking you into bed.Who are we?: We are Niki Grayson (https://twitter.com/godsewa) (the Buster Keaton of basketball), John Warren (https://twitter.com/FloppyAdult) (business boy and wassail pervert, short), LB Hunktears (https://twitter.com/hunktears) (handsome genius, 5'8", America's Gamer), and producer Jordan Mallory (https://bsky.app/profile/jordo.bsky.social) (frog with computer). Music by Jordan Mallory and Art by Max Schwartz (https://maxds.itch.io/).Follow the show: https://www.twitter.com/ifyouredriving Support us: https://www.patreon.com/ifyouredriving Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Clay Clark's Thrivetime Show Business Workshop!!! Learn Branding, Marketing, SEO, Sales, Workflow Design, Accounting & More. **Request Tickets & See Testimonials At: www.ThrivetimeShow.com  **Request Tickets Via Text At (918) 851-0102   See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire   See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/  

BEST OF HMS PODCASTS - FRIDAY - December 27, 2024 Learn more about your ad choices. Visit podcastchoices.com/adchoices