Podcast appearances and mentions of Wolfgang Puck

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, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don't just cook, they care.

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.

CarneyShow 02.28.25 Wolfgang Puck, Michael 'Supe' Granda, Dale Jones, Tom O'Keefe by

María Santos repasa todas las noticias del sector. 1.- España disparó las importaciones de cereal de Marruecos un 625% en 2024 en comparación con el 2023, lo que supone multiplicarlas por más de 7, hasta los 1,5 millones de euros, tal y como se reflejan en los datos ofrecidos por el Ministerio de Economía y Comercio consultados por OKDIARIO. Mientras tanto, el aumento de la oferta de este tipo de productos provocado por las compras al exterior está presionando a la baja los precios nacionales. De hecho, los agricultores españoles se han visto obligados a rebajar el precio un 45% desde mayo de 2022, según Unión de Uniones, la segunda asociación del sector más representativa del país. Y es que España no sólo compra cereal de Marruecos. Los representantes del sector agrario denuncian que también está entrando un número muy elevado de este producto procedente de Ucrania: «Ha crecido tanto que ha supuesto casi 8,4 millones de toneladas en 2023 y cerca de 6,5 millones en el primer semestre de 2024». 2.- Las exportaciones españolas de forrajes deshidratados aumentaron un 15,3% en el año 2024 hasta un total de 752.960 toneladas. El formato que más se exportó el pasado año fueron las balas deshidratadas con cerca de medio millón de toneladas vendidas en el mercado exterior, mientras que las ventas en formato granulado fueron de algo más de 250.000 toneladas. España continúa consolidándose como uno de los principales exportadores de forrajes deshidratados a nivel mundial. Este producto, esencial para la alimentación del ganado, ha encontrado un mercado creciente en diversos países, destacando especialmente en el continente asiático y en Oriente Medio. Las exportaciones españolas de forrajes deshidratados han mostrado un crecimiento notable en los últimos años, diversificándose hacia nuevos mercados. Además de los tradicionales compradores, países como Marruecos, Corea del Sur o Líbano han incrementado sus importaciones, lo que refleja la calidad y competitividad del producto español. 3.- El Congreso de los Diputados ha aprobado una iniciativa del PP por la que pide que los colegios e institutos dediquen unidades didácticas especializadas sobre el trabajo agrícola para que las nuevas generaciones tengan un conocimiento certero de cómo se producen los alimentos. En concreto, se ha aprobado por unanimidad una proposición no de de ley del Grupo popular que insta al Gobierno a trabajar en colaboración con el sector agroalimentario para elaborar unidades didácticas, dentro de la enseñanza reglada, sobre la alimentación y el sector primario. A instancias de una enmienda de Junts que se ha incluido en la iniciativa se pide que ese trabajo lo haga el Ejecutivo "dentro de su ámbito competencial y con respeto a las competencias de las distintas administraciones". El objetivo de esta enseñanza es que en las aulas haya contenidos curriculares para que las nuevas generaciones tengan un conocimiento certero de cómo se producen nuestros alimentos, su trazabilidad y garantías sanitarias, así como las propiedades que nos brinda, a través de la dieta mediterránea, en nuestra salud y en nuestra esperanza de vida. 4.- La gastronomía española volverá a estar presente en la gala de los premios Oscar, que se celebrará el próximo 2 de marzo en Los Ángeles, de la mano de Cinco Jotas, según informa la firma en un comunicado. En concreto, el jamón de bellota 100% ibérico español será uno de los protagonistas en la Governor's Ball, la fiesta oficial de los premios de cine en Los Ángeles (Estados Unidos), que congregará a más de 1.500 personas. Tras su debut en Hollywood, la firma española volverá a estar en esta icónica cena, que está diseñada por el chef Wolfgang Puck, que cumple su 31 aniversario encargándose del menú de este evento. 5.- La conselleira de Medio Ambiente e Cambio Climático, Ángeles Vázquez, ha reclamado al Gobierno central que retire cuanto antes al lobo del listado de especies con protección especial. Esta es una de las cuestiones que ha abordado con el secretario de Estado de Medio Ambiente, Hugo Morán, en un encuentro en el que le trasladó los datos que tiene la Xunta sobre la población del lobo que constatan, ha dicho en declaraciones posteriores, que el estado de esta especie en Galicia "es más que favorable". Por el contrario, ha dicho que se han incrementado los avisos por ataques del mismo. "En un 70% de media", ha añadido para asegurar que se registran "nueve ataques al día" provocados por el lobo. "No tienen excusa", ha sentenciado sobre el Gobierno central. Mientras, sobre el jabalí reclamó la elaboración de un censo. Al respecto, ha dicho que el secretario de Estado se comprometió a trasladar al Ministerio de Agricultura esta cuestión ante una demanda de la comunidad autónoma formalizada, ha recordado, "hace dos años".

One of the most anticipated music numbers at this year's Academy Awards is a tribute to the late, legendary Quincy Jones. Making the moment even more special, Michael Bearden, one of Jones' mentees, is stepping into the spotlight as music director for the 97th Oscars. Bearden, a Howard University graduate, has worked with over 520 music artists, including Whitney Houston, Lady Gaga, and Michael Jackson. This marks his first time leading the Oscars orchestra, and he's bringing passion and reverence to this milestone moment. The tribute will feature an all-star lineup including Doja Cat, Cynthia Erivo, Ariana Grande, Lisa Blackpink, Queen Latifah, and Raye, delivering show-stopping performances that celebrate the magic of music in film. Tune in Sunday on ABC for the Oscars' unforgettable tribute to Quincy Jones. And don't miss our exclusive red carpet and backstage coverage at @aurnonline. Plus, we've been cooking with Wolfgang Puck to get ready for the big night—so keep it locked! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef. Excited to share this long awaited podcast about Jared's origins and we talked about his wonderful culinary journey, kitchen challenges , bringing Japanese Wagyu to the US, his new job and favorite recipes. Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-55Firecracker 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

Text Christa!On today's episode, join Chef Cal and Christa DeMercurio as they delve into the world of cooking with professional tips and techniques, sharing insights on cookware, chicken creativity, and delectable recipe ideas.Stainless Steel Savvy: Discover how to choose the right stainless steel cookware and learn the magnet trick to identify top-notch pots and pans.Revamp Your Leftover Chicken: Get creative with your leftovers using Costco's roasted chicken, from chicken cacciatore to chicken salad and beyond.Perfect Polenta: Follow Chef Cal's guide to crafting creamy polenta, perfect for pairing with various dishes.Cedar Plank Salmon Secrets: Uncover the art of cedar plank salmon preparation, including a step-by-step on using red cedar planks from Home Depot. Healthful Ingredient Insights: Understand the importance of minimizing processed foods and opting for organic choices to ensure a healthy diet.Fun Fact from the Episode : The Chinese Chicken Salad made famous by Wolfgang Puck was invented by Madame Wu in Santa Monica.RECIPESCedar Plank SalmonCreamy PolentaChef's Secret SaltLet's Connect! I'm Christa DeMercurio. I started as a stay-at-home mom who relied on cookbooks, measuring everything and following recipes to the letter. But watching my chef husband move effortlessly in the kitchen, I knew there had to be a better way. So, I learned—studying his techniques, practicing his methods, and mastering the strategies that keep professional kitchens running smoothly. Over time, I became confident, capable, and free from recipes controlling my cooking. I'm here to help you do the same. On Cooking Like a Pro, together we share everything you need to cook with confidence, save time and money, and actually enjoy being in the kitchen—without the stress and frustration. P.S. I still reference cookbooks and internet recipes too! ❤️Culinarily Yours, Christa DeMercurio (Mrs. Chef) Email: christa@culinarilyyours.net Website Text Me! Leave a Voicemail

Evolving Through Photography and Identity with Kris Connor Have you ever wondered how your personal experiences shape who you are as a creative? In this episode of Savory Shot, we dive deep into the journey of Kris Connor, an award-winning New York-based celebrity chef and restaurant photographer. With over 30 years behind the camera, Kris shares his unique perspective on how his life experiences have influenced his photography career. Meet Kris Connor Kris Connor is a well-known name in the world of food photography. He's worked with renowned chefs like Carla Hall, Wolfgang Puck, and Bobby Flay, and brands like Food Network and Casamigos Tequila have featured his work. But Kris's journey is far from ordinary. Born with achondroplasia, he underwent multiple limb-lengthening operations that gave him a unique outlook on life. This outlook is evident in his photography, as he seeks to highlight the beauty and craftsmanship in both food and the people who prepare it. In this episode, Kris opens up about his personal and professional journey, sharing valuable insights and experiences. He discusses his transition from photojournalism to food photography, the importance of personal branding, and the challenges of staying true to oneself in a constantly evolving industry. Kris also shares his thoughts on the importance of giving back to the photography community and the need for more inclusive and diverse representation in the field.

Revolutionizing Restaurant Management with Daily Profit Insights with Geordy Murphy Fobesoft.com Cypresshospitalitygroup.com About the Guest(s): Geordy Murphy is a distinguished leader in the restaurant and hospitality industries. As the founder and president of FobeSoft and a partner at Cypress Hospitality Group, he boasts an impressive career spanning over three decades. His extensive experience includes concept development, executive leadership, and corporate chef roles, notably working with high-profile dining establishments like Wolfgang Puck's restaurants and launching the renowned Plaza Club in Honolulu. Geordy Murphy is also the author of "Opening a Restaurant From Inception to Reception," providing expert insights into building successful restaurants. Episode Summary: In this episode of The Chris Voss Show, host Chris Voss engages with Geordy Murphy, a seasoned restaurateur and leader in hospitality. The discussion delves into Geordy Murphy's entrepreneurial journey and the impactful solutions his ventures, FobeSoft and Cypress Hospitality Group, bring to the restaurant industry. With over 2200 episodes, The Chris Voss Show continues to be a repository of wisdom from leading visionaries and industry experts. Geordy Murphy shares his transformative journey from a young entrepreneur to a key player in the restaurant and hospitality sectors. His creation, FobeSoft, provides restaurateurs with cutting-edge tools for financial management, enhancing operational efficiency by delivering real-time P&L insights. Alongside, Cypress Hospitality Group aids in bridging the talent gap within the industry, offering headhunting solutions for culinary and managerial positions. The conversation unveils strategies for profitability, emphasizing the crucial importance of financial acumen in running a successful restaurant. Whether you're intrigued by the culinary arts, business strategies, or the art of hospitality management, this episode lays out essential insights that promise to elevate your understanding. Key Takeaways: Learn about Geordy Murphy's extensive career and impact on the restaurant industry. Discover how FobeSoft revolutionizes restaurant management with real-time financial analytics. Understand the significance of financial literacy in achieving restaurant profitability. Explore the operational challenges faced by restaurateurs and innovative solutions through Cypress Hospitality Group. Gain insights into improving operational efficiency and tactical decision-making in the hospitality scene. Notable Quotes: "Identify a problem and solve that problem, you have an opportunity." — Geordy Murphy "The most important thing that a restaurateur can do is learn the financials." — Geordy Murphy "Turn restaurant managers into operators." — Geordy Murphy "We teach people how to take small bites to get to the profitability that they want." — Geordy Murphy "It's no surprise that the restaurant world is run on QuickBooks." — Geordy Murphy

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/  

On today's MJ Morning Show: Stuntwoman/Attorney accused of staging accidents Morons in the news Woman killed an eaten by pigs? Takis used in arson fire Eye drops commercial uses 'Oh, Yeah' MJ's IG Comments... don't record video while driving! If you're asked this by a doctor, don't answer There's a new movement with bikini-wearers Florida deputy crashed car while watching porn on duty Girl Scout cookies/Wendy's collaboration Family Dollar theft used method #2 More L.A. fire coverage A visit by Wade of 2 College Brothers Urban legend? Video shows woman had a glove on the back of her car... Wolfgang Puck giving free food to firefighters Tiktok being reviewed by SCOTUS L.A. fire claimed Powerball winner Edwin Castro's house Denver ass-slapper New tech at the CES in Las Vegas

Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories This week we finally got the gaming numbers for November, 2024 and they aren't great as expected. While the declines are less than we saw with room rates, numbers are down from 2023. We take a look at the numbers going back to 2021 to see what the impact of F1 is and whether the race should be back past year 3. In other news Durango has announced the beginning of construction on their anticipated phase 2. It has been cutback significantly, so what exactly are they building and when will it be open? We also discuss the top Sphere visuals of the year, Lenny Kravitz' possible residency, Virgin's strike woes, the old Circus Circus tram and bungee, problems at Wolfgang Puck, another casino floor robbery and how a Dutch couple is looking to set a world record for visiting the most casinos in 24 hours. 0:00 Vegas celebrating Elvis' 90th birthday 0:51 Fontainebleau's strange social media post 1:56 World record attempt - Visiting the most casinos in 24 hours 3:23 Another casino floor “robbery” video 4:33 The Virgin Culinary Union strike is getting ugly 6:49 Dropicana construction is over budget & won't be done on time 8:01 Circus Circus' abandoned tram & the old “Strataflite” 9:43 Anyma at the Sphere - Most incredible visuals yet? 10:43 Possible Lenny Kravitz residency at the Sphere? 11:36 Top 10 fan favorite Sphere exterior displays 12:38 Wolfgang Puck at MGM Grand shutdown for health violations - Reopen now 13:33 Longest running Vegas attraction is closing on January 15 14:31 Sam Boyd Stadium sold - What is its future? 15:35 Main Street Station closes off second floor displays 16:48 Durango announces much smaller phase 2 expansion 18:43 November gaming numbers are in - F1 was not a success 20:30 Is all of the inconvenience worth these numbers? 21:43 Will F1 return to Las Vegas after year 3? Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

We are BACK in the Top Chef universe, but there is one stop to make before we enter the Seattle kitchen. Season 10 is off to an incredibly fun start with a star studded panel of judges: Hugh Acheson, Emeril Lagasse, Wolfgang Puck and, of course, head judge Tom Collicchio. The chefs were put through their paces with tasks to test their fundamental skills in the kitchen. Who will pass the test and make it to Seattle? Tune in to find out!

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

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

Back to the basement to wrap up the season with part two of our conversation with Wolfgang & Byron Puck on the past, present, and future of Wolfgang Puck. Wolfgang and Byron share their experiences "learning in the fire" of high-end kitchens (including Wolfgang's short-reign as The Omelette King), why hospitality is at the center of everything they do, and the amazing chefs that have contributed to the Wolfgang Puck legacy.

A soul still burns for trash. We've pulled lovely assistant Amalia Larson out of a hat for an extremely specific category of cartoon: mid-90's stage magic stars using real sorcery to fight skeletons or whatever. There's also maybe a Wolfgang Puck anime?Today's Episode Sponsor: Deli-Style Candles Cut Up Like Meat™THIS WEEK'S EPISODES:Siegfried & Roy: Masters of the Impossible Episode 1, “In The Beginning”Princess Tenko and the Guardians of the Magic Episode 5, “The Stone of Destiny”Join our Discord! https://discord.gg/StaYgR7HW2Support us on Patreon: https://www.patreon.com/satamtuesdays Our Website: http://www.satamtuesdays.com/The Hosts: Andrew Eric Davison, Austin Bridges, Rory VoieAudio Production: Andrew Eric DavisonFabulous Guest: Amalia Larson

Surprise! Season Two's not done yet. Dom & Andy welcome Wolfgang & Byron Puck to the basement for the first of a two part conversation on the past, present, and future of Wolfgang Puck. We dive into the early days of Spago and its team of future Hall of Famers, how Wolfgang landed the Oscars party, and the staying power of truly good, classic dishes. Plus Byron reveals his early talent for butchering fish bigger than him and Dom & Andy get a crash course in "tradition and innovation" involving Lambrusco.

A professional chef's transformation from traditional fine dining to health-focused ketogenic cooking, demonstrating that healthy eating can be both simple and delicious without compromising on taste or quality.NOTABLE QUOTE"Take the worst piece of shit steak. It's still better than the sugar and processed food that we eat."EPISODE SUMMARYIn this enlightening episode of Stay Off My Operating Table, host Dr. Philip Ovadia welcomes Chef Oded Talmor, known as the Keto Chef, who shares his remarkable journey from professional basketball player to Wolfgang Puck-trained chef to ketogenic cooking expert.After being diagnosed with Crohn's disease at age 23, Chef Talmor embarked on a decade-long journey to health through dietary changes, eventually discovering the benefits of a ketogenic diet. His experience led him to develop a new approach to cooking that emphasizes high-quality animal proteins and natural fats while eliminating processed oils and sugars.The discussion covers crucial topics including the superiority of cooking with traditional fats like beef tallow, the importance of quality in meat selection, and how removing sugar from one's diet can enhance natural food flavors. Chef Talmor also addresses the misconception that ketogenic eating is expensive or complicated, sharing practical tips for making healthy cooking accessible and enjoyable.

Hosted by David and Nycci Nellis.      On today's show:     ·        Alfreda's pizzas are all about fresh, local ingredients. And we're gonna talk about that, but … Alfreda chef Russell Blue Smith – you know him from Wolfgang Puck's Source and the Black Restaurant Group – is joined today by his colleague, Evan Moore, whom you'll know from Puck's Cut, for tastes and talk of Alfreda's cocktail program. Mezcal cocktails and pizza? En espanol and in italiano, we say, “si;”   ·        If you're in the know, you know that National Pupusa Day is … today! Sunday, Nov. 10. And who better to discuss it than Ana Reyes of Adams-Morgan's legendary El Tamarindo Salvadoran and Mexican restaurant;                                                                       ·        Jake Endres is co-owner of J&J New York-style pizza and Crooked Run Fermentation. He also does wings you wouldn't believe – and neither do a lot of chickens running around with no arms (ha, ha). Jake's in with talk and tastes of his many entrepreneurial undertakings;                                                                                                                           ·        John and Lindsay Hill are founders of DMV Coffee and Chocolate and the organizers of the coincidentally named DMV Chocolate and Coffee Festival, coming up for its third year at the Dulles Expo Center South Hall in Chantilly, Virginia, Nov. 16-17. John and Lindsay join us, all caffeinated and ready to spill the beans! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hosted by David and Nycci Nellis.    On today's show:  ·        Alfreda's pizzas are all about fresh, local ingredients. And we're gonna talk about that, but … Alfreda chef Russell Blue Smith – you know him from Wolfgang Puck's Source and the Black Restaurant Group – is joined today by his colleague, Evan Moore, whom you'll know from Puck's Cut, for tastes and talk of Alfreda's cocktail program. Mezcal cocktails and pizza? En espanol and in italiano, we say, “si;”  ·        If you're in the know, you know that National Pupusa Day is … today! Sunday, Nov. 10. And who better to discuss it than Ana Reyes of Adams-Morgan's legendary El Tamarindo Salvadoran and Mexican restaurant;                                                                     ·        Jake Endres is co-owner of J&J New York-style pizza and Crooked Run Fermentation. He also does wings you wouldn't believe – and neither do a lot of chickens running around with no arms (ha, ha). Jake's in with talk and tastes of his many entrepreneurial undertakings;                                                                                                                          ·        John and Lindsay Hill are founders of DMV Coffee and Chocolate and the organizers of the coincidentally named DMV Chocolate and Coffee Festival, coming up for its third year at the Dulles Expo Center South Hall in Chantilly, Virginia, Nov. 16-17. John and Lindsay join us, all caffeinated and ready to spill the beans! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Donate to World Central Kitchen Max Trujillo and Swarup Bandyopadhyay chat with Chef Michael Kramer, the owner of Gianna, recorded during the Euphoria festival in Greenville, South Carolina. We cover Kramer's extensive culinary background, including his time in California and work with Wolfgang Puck. Kramer shares insights into his transition to Greenville, the inspiration behind his newly released cookbook ‘Jianna,' and the simplicity of Italian cuisine. The conversation offers a glimpse into Kramer's passion for cycling, his approach to maintaining fresh and innovative restaurant menus, and the importance of authentic hospitality in the culinary world. Get the cookbook Jianna Here

Francois Behuet is the Executive Pastry Chef of the Ritz-Carlton, Los Angeles. Since 2022, Behuet has overseen pastry food & beverage outlets at both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE, which includes the signature Californian trattoria Savoca, Glance Lobby Bar, Illy Caffé, The Ritz-Carlton Club Lounge, in-room dining and Sendero, including three signature dining experiences (Corteza, Leña and The Agave Library). With extensive luxury hospitality experience and a deep understanding of the industry landscape, Behuet brings 20 years of pastry experience, most recently playing a pivotal role at Pendry West Hollywood with Chef Wolfgang Puck. There he worked alongside the team on creating the entire pastry program for the property's three restaurants, developing a pastry boutique and overseeing the kitchen design. Behuet was a member of the USA Pastry Team that won the silver medal at the Coupe du Monde de la Pâtisserie's Americas Continental Selection in Santiago, Chile in 2022. The team went on to compete at the Coupe du Monde de la Patisserie  in Lyon, France in 2023. In this episode we discuss: Francois's roots and how he became interested in pastry His apprenticeships in pastry and chocolate Honing his chocolate skills in Paris His holiday in NYC that led to a move to the U.S. and a job with Payard Moving to L.A. to work for Bottega Louie and then Pendry West Hollywood His current position at the Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE His involvement with the U.S. Pastry Team Teaching bi-monthly Chocolate Master Classes His best kitchen tips and career advice And much more! Episode Sponsored by Republica Del Cacao This podcast is sponsored by Republica Del Cacao. Say hello to this authentic Latin American Chocolate! They are a local brand with a global impact! The value of their products begins in the hands of their allied farmers, whose raw materials reach their team. Through processes of excellence, they transform them to create fine origin chocolate enjoyed by Chefs and Chocolate enthusiasts in more than 20 countries, as a community and a brand, they are changing the world, one cacao bean, at a time! Visit https://republicadelcacao.com to learn more.   

Today on the LA Food Podcast, the most recognizable chef on the planet joins us for an interview - and I'm not talking about Chef Boyardee. Wolfgang Puck is with us today, alongside his son Byron Lazaroff Puck for honestly one of my favorite conversations we've ever had on this platform. Wolfgang has been one of the most if not THE most trailblazing chef in America for more than 40 years, and we discuss the many changes he's seen in the Los Angeles food scene since he opened Spago back in 1982. But don't just talk about the past - I was truly impressed to find that the Wolfgang Puck group of restaurants is as innovative and vibrant as ever and much of that is down to the passion and savviness of Byron Lazaroff Puck, Wolfgang's son and heir apparent to the legendary restaurant empire. Wolfgang, Byron and I discuss what it's like to operate as a father/son duo, how Wolfgang navigates the temptation to micromanage and how Byron approaches the pressure that naturally comes with the territory. Most interestingly, I ask them both about their vision for the company's future, and I think their answers might surprise you. But first, Father Sal is with us to quickly recap the New York Times' list of Best Restaurants in America, how the Los Angeles Times blatantly disrespected me by crowning somebody else LA's sandwich king, and to dream brand new name for our beloved segment bad idea/horrible idea. RIP, all good things to come to an end, and all that jazz.  Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ Wolfgang Puck https://wolfgangpuck.com/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini Abdo Hajj The Wolfgang Puck interview was produced by Matt Polizzi https://www.instagram.com/matt_polizzi/ – Get 10% off at Rusty's Chips using code “LACOUNTDOWN” https://rustyschips.com/discount/LACOUNTDOWN -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Have you ever felt lonely as a leader? Leadership can be a lonely place sometimes, but it doesn't have to be. Join us this week for an inspiring and thought-provoking episode with creative coach Jen Jones Donatelli in an episode that redefines leadership and building community. This conversation covers the ethics and challenges of forming deep connections while maintaining professional boundaries, and the human need for belonging and community. Together we discuss the difference between being the 'sage on the stage' to being the 'guide on the side', making the case for genuine relational leadership. They also touch on overcoming fears, finding purpose in new environments, and how leaders can support their mental health. If you're intrigued by the balance of leading with empathy, maintaining authenticity, and finding your tribe, this episode is packed with invaluable insights. Tune in to discover how to overcome leadership loneliness and how to create safe and supportive spaces for growth and transformationJen's Bio: Jen Jones Donatelli is a certified Co-Active coach (PCC-level), creative facilitator and founder of Creative Groove—a small business offering courses, coaching, and community around the art of creative living. Jen has also taught for schools and organizations including Loyola Marymount University, Ohio University, MediaBistro, StoryStudio Chicago, Literary Cleveland, and Chautauqua Institution. Prior to her work with Creative Groove, Jen worked in various forms of media and entertainment for nearly 20 years. Her resume spans feature films, award shows, talk shows, sitcoms, red carpet reporting, and print/online journalism for outlets including Glamour, REDBOOK, Business Insider, Playboy, Los Angeles Confidential and many more. Jen's work has taken her into the kitchens of Wolfgang Puck and Thomas Keller, hidden gems throughout California and Mexico, and even into Ozzy Osbourne's bedroom. (True story!) She is a proud graduate of the E.W. Scripps School of Journalism at Ohio University.

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Tim Tebow, LIVE and in-person at Clay Clark's December 5th & 6th 2024 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/  

In this episode of the Let's Talk Magic podcast, the hosts discuss their favorite food and dining experiences in Orlando. They cover snacks and treats in the Disney parks, including Gaston's cinnamon roll and Mickey-shaped waffles. They also mention the festivals at Epcot and the various food options available. In Universal Studios and Islands of Adventure, they recommend trying Butterbeer and the Bumblebee van for tacos. Outside the parks, they suggest restaurants like Buffalo Wild Wings, Outback Steakhouse, and Chick-fil-A. They also mention dining options in Disney Springs, such as Morimoto and the Polite Pig. In this conversation, the hosts discuss their favorite dining options at Disney Springs, including Chicken Guy, Saucers, Ice Cream at Salt and Straw, Everglaze Donuts, Wolfgang Puck, and Gideon's. They also talk about their experiences with shopping at Disney Springs, the Premium Outlets, and other locations in Orlando. The hosts share their preferences for accommodations, including on-site Disney hotels, off-site hotels like Rosen Inn and Avanti Palms, and villa rentals. They discuss transportation options, such as Uber and Lyft, and the convenience of staying on-site for Disney transportation. 00:00 Introduction to the Let's Talk Magic podcast 02:05 Discussion on food and dining experiences in the Disney parks 05:22 Food options and festivals at Epcot 10:08 Butterbeer and tacos in Universal Studios and Islands of Adventure 12:05 Dining outside the parks: Buffalo Wild Wings, Outback Steakhouse, and Chick-fil-A 14:26 Dining in Disney Springs: Morimoto and the Polite Pig 39:42 Exploring the Dining Options at Disney Springs 43:24 Tips for Visiting Gideon's at Disney Springs 44:49 Shopping Adventures at Disney Springs and the Premium Outlets 50:33 Shopping Recommendations for Universal 53:26 Exploring the Buena Vista Outlets 57:38 Tips for Shopping at the Outlets 01:02:01 Choosing the Right Accommodations in Orlando 01:09:08 Staying Off-Site: Hotels and Villas 01:13:54 Getting Around Orlando: Transportation Tips 01:18:40 Using Lyft for Transportation 01:19:38 Join the True Blue UK Community for Orlando Magic Fans Welcome to our weekly podcast covering the Orlando Magic with your hosts Paul Bacon, Mikey Clark, Geraint Jones and Gary Craggs. Planning Your Next Holiday to Orlando? Then check out our partner Attraction Tickets to buy your Orlando Magic tickets, theme park and attraction tickets to DisneyWorld, Universal Studios, Seaworld and more. Visit: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.AttractionTickets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe to our Patreon for exclusive content and benefits:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠www.patreon.com/letstalkmagic⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Shop Let's Talk Magic Merch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.letstalkmagic.teemill.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop NBA Store EU: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://nbastore.vwz6.net/X6kjg⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Use discount code MAGICUK10 for 10% off) Shop Fanatics UK: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://fanatics.ncw6.net/RAbNX⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Use discount code MAGICUK10 for 10% off) Follow Let's Talk Magic on Social Media: Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/_letstalkmagicpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/_letstalkmagic⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.tiktok.com/@_letstalkmagic⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ X: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/_letstalkmagic⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.letstalkmagic.com

The BanterThe Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.The ConversationThe Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti.The Inside TrackChef Michael was reunited with a former employee of his, and current maître d' of The Guys' restaurants in New Brunswick, NJ, while in their place for dinner. He's from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he's on the east coast. “I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024BioChef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck's Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted's in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast. Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green starHe has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Masters and Iron Chef America.In 2019, he was recognized as Jame Beard Foundation Best Chef: West. InfoChef Michael Cimarusti's restaurantshttps://providencela.com/https://www.connieandteds.com/Cathy Corison wines @ Stage Left Wine Shop https://www.stageleftwineshop.com/websearch_results.html?kw=corisonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/Reach out to The Restaurant Guys

Today on our episode #394 of All in the Industry®, Shari Bayer's guest is Wolfgang Puck, famed chef, restaurateur, TV personality 'and author, who has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Wolfgang was born in Austria. He began cooking alongside his mother at a very young age, and worked in some of France's greatest restaurants, including Maxim's in Paris, and the Hotel de Paris in Monaco. At the age of 24, Wolfgang left Europe for the United States, first working at the restaurant La Tour in Indianapolis, and then in Los Angeles, quickly garnering the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. In 1982, Wolfgang opened his first flagship restaurant, Spago located in West Hollywood on the Sunset Strip. Spago was an instant success and culinary phenomenon. Today, Wolfgang Puck Fine Dining restaurants can be found around the world. In addition, this year, Wolfgang celebrated an Oscar milestone as he marked his 30th year catering for the event. Shari sat down with Wolfgang in Las Vegas at his restaurant Caramá at the Mandalay Bay Resort & Casino to talk about his impressive career, while she was in town for The World's 50 Best Restaurants 2024 in early June. Today's show also features Shari's PR tip to let simplicity rule; and Solo Dining experience at Le Veau d'Or, a revival of the famed French bistro in NYC that originally opened in 1937, brought back by chefs Lee Hanson and Riad Nasr, the duo behind NYC's Frenchette and Le Rock.  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Hosts Amanda Freitag and Daniel Holzman are on the West Coast and welcome their friend and mentor, chef Sherry Yard, to On the Line. Chef Yard is a legendary pastry chef, philanthropist, TV judge (Top Chef, Cake Wars), teacher, cookbook author, and the talent behind Bakery by the Yard in Los Angeles. We caught up with her — and feasted on the treats she brought for us — and talked about her time working with Wolfgang Puck, cooking for movie stars and presidents, working seven days a week, why she's the best mentor from Singapore to Santa Monica, and so much more!

Hey there, Wonder World listeners! It's Pam and Olivia here, ready to dive into another fun-filled week of July. It's hard to believe, but July 8th isn't just any ordinary day—it's National Ice Cream Sundae Day and National Freezer Pop Day! We're cooling off with sweet treats, and we want to know, what are your favorite ice cream toppings?Journey with us as we uncover interesting holidays throughout the month. July 9th marks Argentina's Independence Day, while July 10th is a double celebration with National Kitten Day and Bahamas Independence Day. Ever wonder why so many nations celebrate their independence in July? Well, Pam thinks it might have something to do with the summer heat flaring up those revolutionary spirits!That's not all we have this week! Celebrate with us as we shout out the famous birthdays this week, including culinary maestro Wolfgang Puck and visionary inventor Nikola Tesla. And a very special happy birthday to our incredible Wonderworld Kids Club members from across the country. Also, get ready to laugh out loud with some ticklishly funny jokes from our young listeners because nothing beats a good chuckle. And to top it all off, we'll close with a whimsical reading of Emily Dickinson's poem “Answer July.”Gather the whole family and hit play. It's time to let Wonder World whisk you away into another fun-filled episode. See you there!Links and ResourcesThe Wonder Kids Club - bonus audio and printables for each showSupport the show with a one-time donation.Wonder World Podcast Week of July 10Pest World For Kids (Games, Videos, Crafts, and more about Bugs)The TeamHost: Pam BarnhillHost: Olivia BarnhillResearch and Writing: Betsy CypressProduction: Thomas BarnhillGraphics: Katy WallaceOperations: Meg Angelino

Steve Schwartz is the founder, CEO and Master Blender of Los Angeles-based tea company, Art of Tea. Through the brand's 20 year existence, he's worked with a number of big names, including Vera Wang, The Peninsula Hotels, and Wolfgang Puck restaurants, and he published his debut book, Art of Tea: A Journey of Ritual, Discovery and Impact, in 2022. During this episode, Steve shares how tragedy launched his unexpected journey into Ayurvedic healing which then led him to discover the art –– and science –– of tea. He shares stories from his encounters with tea farmers in Israel, Thailand, Laos and beyond. Tune in to hear Steve debunk misconceptions around tea, to get his top tea recommendations and to learn how tea serves as a window to other cultures. Plus - Melissa reveals her latest intel from a recent trip to London including exciting restaurants, new hotels and noteworthy shops.Follow Art of TeaWebsite: artoftea.comInstagram: instagram.com/artoftealaFollow Steve on Instagram: instagram.com/steveschwarxFollow IndagareWebsite: indagare.comInstagram: instagram.com/indagaretravelYoutube: youtube.com/@indagaretravelFollow Melissa on Instagram: instagram.com/indagarefounder

Anthony Bourdain was executive chef at New York's Les Halles restaurant, but his popularity exploded with his first book Kitchen Confidential. Then came the Food Network TV show, then more TV on The Travel Channel and CNN. Yet somehow he had resisted the idea of publishing a cookbook until 2004They finally came out with Anthony Bourdain's Les Halles Cookbook In this 2004 interview Bourdain lets us all in on some kitchen secrets, Get Anthony Bourdain's Les Halles Cookbook by Anthony Bourdain As an Amazon Associate, Now I've Heard Everything earns from qualifying purchases.You may also enjoy my interviews with Wolfgang Puck and Ina Garten For more vintage interviews with celebrities, leaders, and influencers, subscribe to Now I've Heard Everything on Spotify, Apple Podcasts. and now on YouTube Photo by #cooking #restaurants #dining #

Ryan Ososky has worked for some of the biggest chefs on the West Coast - Bradley Ogden, Michael Mina, Wolfgang Puck - and when he decided to go out on his own, he felt the most appropriate use of his skills would be pizza. Not just any pie though, he had to make the Detroit style pizzas he remembered growing up Michigan. But Ryan's pies at Dtown go way beyond just pepperoni; he now offers a $100 pie with A5 Wagyu and caviar... --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Art of Tea: A Journey of Ritual, Discovery, and Impact By Steve Schwartz https://amzn.to/4bejI2C Artoftea.com Have you ever wished the world would just stop for a minute? What if it could? As a teenager, Steve Schwartz lived in 24/7 survival mode, going hungry whenever he couldn't find enough work to pay for a school lunch. At the age of eighteen, he nursed his dying mother through the final stages of terminal cancer. His mother's death launched him on a journey to the far reaches of the world, where he discovered a passion for the ancient, calming rituals of tea. Fascinated by the craft, he voyaged with sages and tea gurus around the globe, sourcing in far-flung fields and developing award-winning blends along the way, turning that passion into world-renowned teas. Join Steve, the founder of Art of Tea, as he reveals the surprising true story behind its international success. Learn how he grew a tiny tea concept into partnerships with brands like Wolfgang Puck, Caesars Palace, Disney, and Vera Wang, all through the timeless ritual of tea itself-and its mysterious ability to carve small pockets of peace into modern life. About the Guest(s): Steve Schwartz is the founder and master tea blender of Art of Tea, a handcrafted tea purveyor based in Los Angeles. He is also the bestselling author of "Art of Tea: A Journey of Ritual, Discovery, and Impact" and an expert in Ayurvedic traditions. Steve's passion for combining herbs and botanicals was deeply influenced by his studies at the Ayurvedic Institute in New Mexico and his personal journey following his mother's battle with cancer. His company, Art of Tea, sources the top 1-2% of tea leaves and botanicals from around the world to create award-winning tea blends. Notable Quotes: "Stories are the owner's manual to life." - Chris Voss "I found the school in New Mexico called the Ayurvedic Institute and fell in love with the alchemy, blending herbs and teas and botanicals." - Steve Schwartz "The beauty behind tea is, when you're making a high-quality tea, 97 to 98% of that is water." - Steve Schwartz "Imagine, getting a bag of unsalted unflavored chips. So on the top of the bag you get these beautiful uniform shapes, right? Well, that's what we source in tea." - Steve Schwartz "Incorporating a seven-minute tea ritual in your day can significantly enhance your time management and focus." - Steve Schwartz

Send us a Text Message.Zouk Nightclub and Drai's Nightclub announce an unprecedented shared residency with rapper Lil Wayne. We wrap up a week of food events and festivals as the World's 50 Best Restaurants Awards are in town. The dinners were incredible!! We also have an exclusive interview with Wolfgang Puck. We talk to the famous chef about the food scene in Las Vegas and how it's changed. Have you always wanted to learn how to play craps? There are free lessons on the strip! Plus, a Cirque show discount that you need to take advantage of quickly. And, should Justin Timberlake have a residency in Las Vegas? Electric Playhouse to open at Forum Shops on June 22nd. Plus, Margaritaville is closed... and Gordon Ramsay Burger is opening soon at the Flamingo. Call LevelUp Law at 855-LevelUp or visit  LevelUpLaw.comVegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the Show.Follow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Help Save The Planet and perhaps even our Podcast by enjoying this very sustainable entertaining and informative Green Naked Lunch. Next week, Phil & David will welcome the iconic actor and longtime environmentalist Ted Danson in a conversation recorded June 5th at the Environmental Media Association's Impact Summit. Hear lovingly recycled highlights of previous Impact Summit talks with Ed Begley, Jr., Wolfgang Puck, Jane Fonda, Wendie Malick and Graham Nash. To find out more about the work of EMA go to https://www.green4ema.org. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Influential and esoteric celebrity chef Wolfgang Puck has been operating restaurants in Las Vegas for more than 25 years, earning a following through his creative cuisine and sense of showmanship at restaurants including Caramá, CUT, and Spago. On this entertaining episode, we hear how Wolfgang was initially drawn to Las Vegas when opening Spago, his first restaurant there, in 1992, and how he's seen the Las Vegas dining scene develop into an internationally acclaimed destination.Also on the show, Aliza and Matt take a tour of Las Vegas's bustling Chinatown, making visits to some really cool places, including Ping Pang Pong, Gäbi Coffee & Bakery, Shang Artisan Noodle, and the 24-hour cocktail bar Golden Tiki. We also experience Cantonese barbecue nirvana at Win Kee HK BBQ and Noodle and catch up with the restaurant's owner, Ida Shek. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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In today's episode, I'm joined by the legendary chef and restaurateur, Wolfgang Puck, in a conversation that spans the essence of innovation, the art of continuous improvement, and the power of treating people well within the business realm. Wolfgang shares the journey of enhancing guest experiences across his global restaurants, emphasizing the importance of a familial approach to team dynamics and the relentless pursuit of culinary excellence. We explore the crucial aspects of scaling businesses, nurturing employee relationships, and Wolfgang's exciting new project in Las Vegas, illustrating his unwavering commitment to culinary innovation and community building. Learn more about your ad choices. Visit podcastchoices.com/adchoices