Podcasts about zagat guide

It's an all-banter show. And to help us do that, we've invited a professional banter-er, Ryan Pfeffer, the main food reviewer for The Infatuation, the online restaurant guide that bought out the Zagat Guide. Ryan dines out for work more than anyone in Miami. He's been to the fancy restaurants that could end up with Miami's first Michelin star. And he's been to the hidden mom and pop restaurants all around Miami. We talk about Miami's Michelin star possibilities and Carlos shares passionate food-nerd reactions to his list of predictions in the Miami Herald. Plus, we discuss our guide to new Miami restaurants in the Miami Herald. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Making of a Chicago Master Chef And Chicago's Food Evolution Presented by Chef Michael Maddox Former Chef/Partner Le Titi de Paris Chef Instructor at College of DePage What shapes a master chef, especially a chef who has been a key ingredient in Chicago's evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. He'll serve up a buffet of other subjects like the time he collaborated with Julia Child, contributing to her The Way to Cook cookbook; how he and his wife, Chef Susan Maddox, successfully operated the iconic Le Titi de Paris restaurant in Arlington Heights; and he'll offer his perspective on how Chicago became a star on the nation's culinary stage. BIOGRAPHY Chef Maddox spent his childhood in Princeville, Illinois, where he raised animals, field crops and vegetable gardens. Chef Maddox received his formal culinary training at Kendall College and The French Pastry School in Chicago and earned his Master of Education degree from Concordia University, Chicago. He is a full-time chef instructor of Culinary Arts, Baking & Pastry Arts and Culinology at College of DuPage. Among his many honors was being named a James Beard nominee for Best Chef of the Midwest (2009), and being recognized by both the Zagat Guide and Chicago Magazine as among the Top 50 Chefs in Chicago. Recorded via Zoom on March 30, 2022 http://www.CulinaryHistorians.com CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST https://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

Bobby & Jhonny talk more about David Chang and his cooking style then give you the history of the Zagat guide. Plus the Ingredient Of the week is Fried Rice.

Robby and Hillel touch briefly on the Zagat's guide Seattle list for 30 under 30 rising stars of the industry in Seattle. They go over the Northwest winners at the the James Beard foundation awards and the Ingredient of the week is STRAWBERRIES

Chef’s Story is back for another great season as host Dorothy Cann Hamilton is in conversation with Tim and Nancy Cushman.  A Boston native, Chef Tim Cushman earned a Bachelor’s Degree in Jazz & Classical Guitar from Berklee School of Music in Boston, then moved to California in the early 1980’s to pursue the music business. Cushman took a job in a restaurant, as many aspiring musicians do. That was the start of what would become a culinary adventure around the world. He has spent years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group’s new concepts. In 1994, Cushman launched his own consulting business, Ideas in Taste, and developed menus for a variety of restaurateurs, from independents to large operators. Presently, Cushman and his wife, Nancy, are Co-Proprietors of o ya, an award-winning, contemporary Japanese restaurant in Boston. Since opening, he and o ya have received numerous accolades, including a 2011 James Beard Nomination for Best Chef Northeast and being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the United States in 2008. Since its opening, the accolades have been piling up – o ya was awarded a 29 food rating in the 2011/12 Zagat Guide. Cushman was also picked as a Best New Chef 2008 by Food & Wine, which also selected o ya as one of the top 10 new restaurants in the world. Bon Appetit and Details magazines have recognized o ya as one of the top 10 sushi restaurants in the United States. Boston Magazine named o ya as the #1 restaurant in Boston in 2009, and Best of Boston for four consecutive years. Tune in for a wonderful episode to hear what is next for this dynamic duo!  

This week on A Taste of the Past, Linda welcomes Cindy Lobel to the program. Cindy is an assistant professor of history at Lehman College, a cultural historian with interests in urban development and consumer culture as well as the history of New York. Today she and Linda discuss her book, Urban Appetites: Food and Culture in Nineteenth-Century New York. Was New York City the first in the country to have a restaurant? What was the first restaurant to open in New York City? Surprisingly, it seems as though present day New York food scene is not so different than it was in the 1800s. Tune in as Cindy takes us through the beginnings of restaurants in New York City and how the now flourishing industry evolved through the years. This program has been sponsored by Cain Vineyard and Winery. “People think that New York was born with the Zagat Guide, and that of course is not the case… free standing restaurants have a history in New York.” [5:40] “The rise of restaurants is really tied to the growth of the city.” [8:10] — Cindy Lobel on A Taste of the Past

Meet Eric Ripert – one of the most adored and celebrated chefs working in America today. Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout four reviews, and is the only restaurant to maintain four stars for that length of time. We proudly present his life story on Evolutionaries. Hear him recount his upbringing in Andorra, his time spent with Jean-Louis Palladin in Washington DC, and his career defining work at Le Bernadin. Discover how he overcame the oppressive confrontational kitchen culture of France to embrace a more relaxed and loving management style that he implemented in the kitchen at Le Bernadin. This program was sponsored by Whole Foods Market.

Ep. 3 - Superchunk guitarist and Merge Records co-founder Mac McCaughan talks to Zach & Chuck about what it's like to be married to a James Beard Award winning chef, eat with Fugazi and Arcade Fire, and have Yo La Tengo as your own personal Zagat Guide.