Shows
Food Scene ChicagoWindy City Sizzle: Chi-Town's Hottest Plates and Celeb Chef HangoutsFood Scene Chicago Windy City’s Flavors: The Dazzling Pulse of Chicago’s Dining SceneChicago’s culinary scene is gleaming hotter than an open hearth in Grant Achatz’s new hotspot, Fire, where the smell of smoked apple and sizzling maitake mushrooms mingles with the energy of the West Loop. At Fire, flames are more than a cooking method—they’re performance art, as chefs pull antique irons from the blaze and transform everything from halibut to sweet potato under a haze of charred kelp, proving that even a casual Tuesday can become an edible spectacle, a...2025-08-0203 minFood Scene ChicagoChicago's Sizzling Culinary Scene: Bold Flavors, Diverse Heritage, and Must-Visit NewcomersFood Scene Chicago Chicago is sizzling with culinary dynamism, where bold new restaurant openings ignite the scene and innovative chefs fuel a dining culture that balances tradition, playfulness, and jaw-dropping creativity. The heart of the city is pulsing with recent debuts like Deere Park, where chef Todd Stein fuses Midwest seasonality with European flair—think lobster dumplings and porcini-rubbed sirloin—while the wine list nods to both French and American gems. Venetian elegance finds a home at Venetia Italian in Lake Bluff, where golden arancini ooze taleggio, and summery pasta plates burst with coastal Italian exuberance.Dive...2025-07-2603 minFood Scene ChicagoChicago's Sizzling Food Scene: Bold Flavors, Fiery Newcomers, and Mouthwatering Fests Galore!Food Scene Chicago Buckle your seat belts and loosen your belts, food lovers—Chicago’s restaurant scene is serving up more excitement than a Friday night on the L. The city’s insatiable appetite for reinvention is on full display with a crop of dazzling new openings, bold concepts, and a globe-trotting streak that keeps even the most jaded palate on its toes.The latest must-visit is Fire, a sizzling newcomer in the West Loop courtesy of the ever-innovative Alinea Group. Forget predictable tasting menus: at Fire, chef Adair Canacasco harnesses the primal allure of live flame...2025-07-1703 minFood Scene ChicagoWindy City Bites: Chicago Chefs Sizzle, Surprise, and Seduce Your Senses in 2025Food Scene Chicago Windy City Plates: Chicago’s Culinary Scene Dazzles with Fire, Flavor, and FunkStep aside deep-dish stereotypes—Chicago’s dining landscape in 2025 is a kinetic playground of culinary invention where chefs light up more than just the skyline. This year’s most buzzed-about new restaurants include Deere Park, a sophisticated brasserie courtesy of chef Todd Stein, blending Midwest seasonality (think lobster dumplings and porcini-rubbed sirloin) with European flair. Venetia Italian in Lake Bluff turns out golden, cheese-stuffed arancini beside pesto-laced corzetti, proving that Italian comfort is always in fashion.Head into West Loo...2025-07-1003 minFood Scene ChicagoSizzling Secrets: Chicago's Red-Hot Chefs Dish on 2025's Tantalizing TrendsFood Scene Chicago Wind, Fire, and Flavor: Chicago’s 2025 Culinary Scene Ignites With InnovationIf there’s ever been a moment to take a deep culinary breath in Chicago, listeners, this is it. The city’s food scene is ablaze—literally and figuratively—with bold new concepts, boundary-breaking chefs, and a calendar packed with delectable events.Let’s start where things are hottest: Fire, the Alinea Group’s newest West Loop sensation. Located where Roister once ruled, Fire is all about drama and smoke. Picture a live-fire hearth as the beating heart of the restaurant, wi...2025-05-2703 minFood Scene ChicagoSizzling Secrets: Chicago's Hottest Restaurants in 2025! Michelin Stars, AI, and a Taste of the WorldFood Scene Chicago # Chicago's Culinary Renaissance: What's Hot in the Windy City for 2025Chicago's dining scene is experiencing a thrilling evolution in 2025, with innovative concepts and celebrated chefs pushing culinary boundaries across the city.The West Loop continues to cement its reputation as Chicago's premier dining district with Fire, the Alinea Group's exciting new concept that has taken over the former Roister space. Executive Chef Adair Canacasco interprets Grant Achatz's vision through a relatively accessible $115 tasting menu centered around a spectacular live-fire hearth. Diners watch as antique irons sizzle maitake mushrooms tableside and discover...2025-05-1702 minFood Scene ChicagoHot Bites in the Windy City: Chicagos Sizzling Dining Scene Erupts with Fiery Flavors and Bold InnovationsFood Scene Chicago Chicago’s dining scene is aflame with innovation and indulgence—and I mean that almost literally, thanks to the new restaurant Fire on West Fulton Market. Brought to life by the Alinea Group, Fire puts the city’s obsession with live-fire cooking at the center of the dining experience. Imagine an open hearth blazing in the middle of the dining room, with leeks and pineapples suspended above and dishes like smoked apple or sizzling maitake mushrooms prepared before your eyes. Chef Adair Canacasco interprets Grant Achatz’s wildest flavor dreams with a theatrical tasting menu that’s s...2025-04-1703 min
I'll Cry If I Want ToIt’s Great to be Back!This week, Aly and Kevin discuss what they have been up to over the holidays. From Kevin’s new restaurant finally opened to great reviews to Kevin’s trip to Chicago for a one of a kind culinary experience at renowned chef Grant Achatz’s flagship restaurant Alinea. Kevin also shares his favorite of Chef Achatz’s concepts called Next which is doing a very fun past, present and future menu for 2025. Listen to find out more about it. (and of course we must go on a small tangent about movies cuz we can’t help our selfs)We are t...2025-01-271h 14
CaropopGrant Achatz on Charlie Trotter“It felt like I just stepped into a rodeo, and they shut the gate behind me.” That’s how Grant Achatz describes his first day of working in the kitchen of Charlie Trotter’s, then considered one of the world’s finest restaurants. The future 3-Michelin-star Alinea chef was just 21 in the summer of 1995 when he convinced Trotter to give him a shot at his namesake Chicago restaurant. But Achatz did not have a positive experience and left after a few months, moving on to a longer tutelage under Chef Thomas Keller at the French Laundry in Napa Valley. When Achat...2024-11-141h 17
The Restaurant GuysGrant Achatz Creates a Chemistry ExperienceThis is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner’s experience. The Inside ScoopThe Guys hav...2024-11-0739 min
The Worthy House (Charles Haywood)Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat (Grant Achatz)Of entrepreneurship, and great men, and achievement.
The written version of this review can be found here (https://theworthyhouse.com/2024/06/25/life-on-the-line-a-chefs-story-of-chasing-greatness-facing-death-and-redefining-the-way-we-eat-grant-achatz/)
We strongly encourage, in these days of censorship and deplatforming, all readers to bookmark our main site (https://www.theworthyhouse.com). You can also subscribe for email notifications. The Worthy House does not solicit donations or other support, or have ads.
Other than at the main site, you can follow Charles here:
https://twitter.com/TheWorthyHouse
2024-06-2526 min
The Tim Ferriss Show#737: Naval Ravikant and Nick KokonasThis episode is a two-for-one, and that’s because the podcast recently hit its 10-year anniversary and passed one billion downloads. To celebrate, I’ve curated some of the best of the best—some of my favorites—from more than 700 episodes over the last decade. I could not be more excited. The episode features segments from episode #97 "Naval Ravikant — The Person I Call Most for Startup Advice" and episode #341 "Nick Kokonas — How to Apply World-Class Creativity to Business, Art, and Life."Please enjoy!Sponsors:Eight Sleep’s Pod 4 Ultra sleeping solution for dynamic cooling and he...2024-05-153h 16
CaropopGrant AchatzI spoke with Grant Achatz, one of the world's most talented, creative and thoughtful chefs, as his 50th birthday and his Chicago restaurant Alinea's 19th anniversary approached. He has received just about every possible accolade for a chef, including multiple James Beard awards, Alinea being named the country's best restaurant, and three Michelin stars being awarded to Alinea every year since 2011. Early in this spectacular run, he successfully fought stage 4 cancer of the tongue through innovative treatments at the University of Chicago. Yet despite all he has accomplished and been through, including the pandemic-time transition of Alinea to a...2024-05-021h 08
The CHEF Radio PodcastEpisode 99: Chef Dave Beran of Pasjoli in Santa MonicaWhat is the biggest moment in your career as a chef? Is it opening your first restaurant? Maybe it's when you receive an accolade that you were always dreaming of, or maybe it's getting a really nice review from your city's food critic. These are all great moments, without a doubt, but I would venture to say that the biggest moment in a chef's career is when they finally start to find their own voice in their food, when all of these past experiences, dishes, and efforts come together in a unique vision that is completely their own. 2023-09-211h 28
Everything Cookbooks47: Self Publishing Cookbooks with Nick FauchaldKate and Kristin talk with Nick Fauchald, founding editor of Tasting Table, creator of Short Stack Editions and the co-author of many cookbooks. Nick shares his career path, love for the design and tangible artistry of cookbooks and how some of his projects came together. He describes how he chooses his work, the ups and downs of self publishing and the importance of role definitions within a project. Finally, he shares tips, advice and self reflecting questions for anyone thinking of self publishing a cookbook. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: A...2023-05-0343 min
Good For YouGrant Achatz
World renowned chef and restaurateur Grant Achatz is our guest today talking to Whitney about losing his taste for a year after battling cancer, cricket croissants, and the time he was served pig vagina. Achatz has won numerous accolades from prominent culinary institutions and publications, including the Food and Wine's "best new chefs" award in 1998, "Rising Star Chef of the Year Award" for 1999, "Best Chef in the United States" for 1998 and a 2003 "Who's Who Inductee" from the James Beard Foundation. His restaurants ALINEA and NEXT are located in Chicago along with his cocktail bar THE AVIARY.
See omnystudi...2022-05-132h 09
Haven Hub: Empower, Engage Elevate012: The Hustle of Becoming a Chef with Chef ImotedaHi and welcome back to Haven Hub Podcast!
In this episode, we chat with Chef Imoteda and discuss her journey to becoming a successful private chef and restaurant consultant.
She throws us some major nuggets on things you should put in place when starting a business as a chef.
Talks about peers and mentors that inspire her like Chef Fregz, Chef Massing Bottura and Chef Grant Achatz.
We get some exciting recipes.
We learn ways of overcoming challenges with clients.
If you want to connect with Chet Imoteda, her social handles are as follows:
Instagram: @Imoteda
Twitter: @Imoteda
Also feel...2022-03-151h 00
I Will Prevail PodcastEpisode 19: Forever Outside the BoxIn this episode we discuss my new self diagnosed side effect, that goes against my rule of using WebMD to diagnose, but I found a loop hole by only using Google. I continue where we left off in the last episode with a story of the day I met El Debarge and George Clinton. This takes us down a quick back road of funk as we delve into the brief history of George Clinton. All along the way pointing out his amazing ability to think outside the box. This Segways into discussing my favorite chef Grant Achatz and how his...2021-12-1736 min
Decoding CocktailsEp. 2 Kira Webster of iNDO & Nippon TeiLearn more about Kira, iNDO, and Nippon Tei.Ingredients and drinks we discussedTom Yum lollipopYuzuSojuAperolCampariContratto Aperitif and BitterLicor 43Corona seltzer: what Kira would sneak into a concertTypical staff shots for the staff: Four Roses, Old Overholt, Toki, IwaiNatalie's juices: Kira mentioned this as good quality bottled juiceBars where she's worked and that were mentionedBar LouieThe Preston2021-12-031h 10
Destination Eat Drink on Radio MisfitsDestination Eat Drink – Prohibition & Speakeasies with Jonathan KnotekThis week our guest is Jonathan Knotek of Chicago Prohibition Tours. We talk about the rich history of the Chicago speakeasy, the stomach turning origin of rot gut, and the best places for a shot and a beer in the Windy City. Plus, Jonathan takes a shot at his neighbors up north and the Wisconsin Old Fashioned. [Ep 149]
Show Notes:
Chicago Prohibition Tours website
Bordel website
The Cove Yelp page
Rush Street, Culver City website
Alinea restaurant website, founded by Grant Achatz
Lin Brehmer of...2021-10-0835 min
El Podcast de EmprendedorasT3. E4. Renovarte bajo presiónClaudia Patricia Reyes Cuevas es Subdirectora de Mercadotecnia en la División de Congelados & Retail en Grupo Herdez. Hoy, la invitamos porque queremos conocer su proceso para la toma de decisiones estratégicas y cómo sus propuestas innovadoras, han crecido exponencialmente las marcas que maneja: un gran caso de cómo lograr renovarse bajo presión. Aprende de Claudia, de los momentos más retadores y de sus consejos.
Recomendaciones: Grant Achatz en Chef's Table, encontrar contenido en Linkedin y aprender por internet.
Inscríbete a Activa tu potencial.2021-08-2526 min
Chat Shit69 Questions Without VogueThis week we tackle one of Allie’s favourite trends in the most chaotic way possible - get ready for 73 questions (ish) with(out) Vogue! Some PEAK shite talk for you all this week where we talk everything from how Gretta is getting on, who our favourite X Factor judge was, and our thoughts on whether or not Taylor and Karlie actually hooked up.You know where to find us, @ChatShitPod, or @ChatShiiPod on TikTok, and catch you all next Friday for some more chatty chaos!Shit we chatted ab...2021-08-131h 35
Quite a Quote!Grant Achatz: CookbookThis episode is also available as a blog post: http://quiteaquote.in/2021/04/25/grant-achatz-cookbook/2021-06-1500 min
We Créeme PodcastGastronomía, arte y engañoLa cocina gourmet ¿es un manjar de los dioses, arte, engaño o una estafa?, en este episodio tratemos de averiguarlo con la participación del cuarto miembro de We Créeme: Miguel de León
05:35 José luis hablo del Chef Grant Achatz el cual hizo un gran aporte a la llamada "cocina molecular" con todo y cáncer de lengua, el cual le dejó sin sentido del gusto 👅
16:45 Alam explica qué es la comida molecular, algo así como sacarle el sabor a algo y ponérselo a otra cosa ¿ok? 🤓2021-06-081h 15
We Creeme PodcastGastronomía, arte y engañoLa cocina gourmet ¿es un manjar de los dioses, arte, engaño o una estafa?, en este episodio tratemos de averiguarlo. En este episodio participa el cuarto miembro de We Créeme: Miguel de León
05:35 José luis hablo del Chef Grant Achatz el cual hizo un gran aporte a la llamada "cocina molecular" con todo y cáncer de lengua, el cual le dejó sin sentido del gusto 👅
16:45 Alam explica qué es la comida molecular, algo así como sacarle el sabor a algo y ponérselo a otra cosa ¿ok? 🤓
28:31 Miguelión hablo sobre los Stylist Food el food porn y la ba...2021-06-081h 15
Shift Drink PodcastPushing Boundaries with Charles JolyCharles Joly has witnessed and been a part of the craft cocktail renaissance since the beginning.
After starting as a bar back in a high volume, underground Chicago club, he moved on and moved up – finally taking the reins at The Drawing Room in Chicago. And he realized that hospitality was his forever career. And he had a knack for it.
After one of his regulars, acclaimed chef Grant Achatz, approached him to lead the team at his new venture, The Aviary, Charles saw his career take off at a breakneck speed. In 2014, his trajectory go...2021-04-221h 26Shift DrinkPushing Boundaries with Charles JolyCharles Joly has witnessed and been a part of the craft cocktail renaissance since the beginning.
After starting as a bar back in a high volume, underground Chicago club, he moved on and moved up – finally taking the reins at The Drawing Room in Chicago. And he realized that hospitality was his forever career. And he had a knack for it.
After one of his regulars, acclaimed chef Grant Achatz, approached him to lead the team at his new venture, The Aviary, Charles saw his career take off at a breakneck speed. In 2014, his trajectory go...2021-04-221h 26
BadGuysBadGuys - 15 - Guest Chef Αντώνης Δρακουλαράκος -aka @thalisBadGuys - 15 : Συζητάμε για την πορεία του Aντώνη στη μαγειρική, το sushi, την Ιαπωνία και τον κόσμο της εστίασης
Link: www.badguys.fm/posts/episode15/
Shownotes:
- https://twitter.com/th4lis
- http://sushimou.gr/
- https://m.lifo.gr/print/athinaioi/124474?amp
- https://en.wikipedia.org/wiki/Heston_Blumenthal
- https://www.netflix.com/title/80007945
- https://www.goodreads.com/book/show/610512.Gordon_Ramsay
- https://en.wikipedia.org/wiki/Albert_Adri%C3%A0
- https://en.wikipedia.org/wiki/Grant_Achatz2021-02-211h 15
Niac racconta...12. Grant AchatzConosciuto ai più per la sua malattia, questa è la storia di uno degli chef americani più iconici. Alla guida dell'Alinea a Chicago, Grant è un cuoco pieno di creatività, estro e con solamente l’infinito davanti a se.Cari ascoltatori, care ascoltatrici, questa è la storia di Grant ... AtchazTesto e voce: Mattia SartorelloComposizione: Alberto Dal Bo2021-02-0639 min
Hebrew HitsChef Yossel talks TischThis is the 35th episode of Hebrew Hits and Malya sits down with Chef Yossel Backman. Yossel has created Tisch which is an upscale once in a lifetime dinning experience.We discuss how Yossel's background brought him to appreciate and value real true hospitality. Did you know that Yossel worked side by side with Grant Achatz, Flynn Mcgarry from GEM, and Sruli Subar?Follow @hebrew_hits on all socialsSubscribe to our Youtube channel https://www.youtube.com/channel/UCORiiT9WKpUk9cmmBpWJk-AFor more information DM @tisch_dinners2020-11-261h 13
Hebrew Hits - SpotifyChef Yossel talks TischThis is the 35th episode of Hebrew Hits and Malya sits down with Chef Yossel Backman. Yossel has created Tisch which is an upscale once in a lifetime dinning experience.We discuss how Yossel's background brought him to appreciate and value real true hospitality. Did you know that Yossel worked side by side with Grant Achatz, Flynn Mcgarry from GEM, and Sruli Subar?Follow @hebrew_hits on all socialsSubscribe to our Youtube channel https://www.youtube.com/channel/UCORiiT9WKpUk9cmmBpWJk-AFor more information DM @tisch_dinners2020-11-261h 13
Passages27: Former Fortune Magazine Journalist & Founder of The Profile, Polina Marinova Pompliano, On Telling Stories for a LivingSince discovering the art of reporting at her high school newspaper, Polina Marinova Pompliano has built a name for herself as an accomplished journalist and entrepreneur. Polina graduated from the University of Georgia in 2013 with a degree in journalism and sociology, having experience as Editor-in-Chief of the school paper and internships at CNN and USA Today under her belt. Chasing a long-held dream to pursue journalism in New York City, Polina hustled through 16-hour workdays to turn her dreams into a reality, ultimately landing a role as a social media editor at Fortune Magazine. Polina worked her way up...2020-11-0600 min
Smart NonsensePod Club: Nick Kokonas—First Principles, Price Discrimination, and Surviving Covid (#58)Episode #58 with Henry and Dylan—Today they're talking about Nick Kokonas, an American restaurant executive and author.Dishin' out Smart Nonsense about:Nick Kokonas: How he succeeded by challenging the normsHow to make your business thrive amidst COVIDThe power of “I don’t know” and “So we have to”Watch on YouTube & SubscribeLinksNick Kokonas — How to Apply World-Class Creativity to Business, Art, and Life | The Tim Ferriss ShowNick Kokonas on Resurrecting Restaurants, Skin in the Game, and Investing...2020-09-2834 minSmart NonsenseBook Club: Rework (#53)Episode 53 with Henry and Dylan—Today they're discussing Rework, a novel by David Heinemeier Hansson and Jason Fried.Dishin' out Smart Nonsense about:Rework: Assessing the right feedbackWHY? The question you must always askTree analogies: Focusing on what really mattersWatch on YouTube & SubscribeHere's the full Show Notes.LinksSmart NonsenseRework by David Heinemeier Hansson and Jason FriedThe Innovation Stack by Jim McKelveyAnything You Want by Derek Si...2020-09-2437 min
ArtrovertedPutting the Arts Back into the Culinary Arts: Nancy Willis, Artist + Activist + EducatorNancy Willis is an artist, activist, and educator. Until the pandemic, she taught "Principles of Design," an art class for pastry students at the Culinary Institute of America (CIA) in Napa Valley. As an artist and chef, Nancy works to bridge the divide between the culinary arts and the fine arts through exhibitions, workshops, and her art practice. We spoke about her work at the CIA, activism with the Yazidi refugee community, and Nourish, an exhibition project she curated at the Napa Valley Museum. Her course at the CIA taught students traditional design conventions and how to l...2020-09-181h 00
喝吧！葡萄酒故事開瓶器#1-2 │ Fine Dining餐廳的秘密 - 《料理.台灣》總編輯李承宇CY（下）《喝吧！葡萄酒》開台的首位來賓，邀請到餐飲界重量級KOL—《料理.台灣》總編輯李承宇CY。延續上集的對話，這集揭露更多餐飲界秘密，包括高檔餐廳時常更換菜單的背後原因是什麼？下一季各大高檔餐廳新菜單又會以什麼當主題呢？ 這集也探討了餐飲界中如何看待食品添加物，並解釋味精惡名的來歷，其實是西方世界歧視華人的標籤。透過李承宇(料理)與鎮宇哥(葡萄酒)的對話，讓我們對Fine Dining如何和葡萄酒完美「結婚」，有了更不一樣的思考。 如果想掌握更新的餐飲趨勢，在大啖美食之餘，還想了解背後的文化意涵，千萬別錯過國內餐飲界專業人士必看的前瞻性雜誌《料理.台灣》！ 000210 消費者點酒搭餐的抗性？價格和知識服務都是挑戰 000948 Fine Dining餐廳吃不飽？其實主廚都有精算過！ 001100 餐飲界跟時尚產業其實很像，每一季都有新流行 001348 芝加哥三星餐廳Alinea主廚Grant Achatz不斷更換菜單的挑戰 001630 Fine Dining餐廳每季換菜單的原因大公開 002020 試菜吃到難吃的菜怎麼辦？李承宇用這招解決 003045 樹生酒莊「埔桃酒」要等5年才喝得到，值得嗎？ 003310 Weightstone威石東葡萄酒喝的是背後的文化 003644 小妖大爆料，採訪過名不符實的甜點品牌 004300 餐飲界怎麼看待食品添加物？ 004430 味精惡名從哪來？西方世界歧視華人的標籤 010030 喝啤酒易脹氣？其實是侍酒方式問題 010345 吃遍米其林的餐飲雜誌總編輯，最喜歡的料理是什麼 010830 客家菜系新思考面向：讓客家美食有當代意義 011000 台菜難上高端餐飲界？台灣美食的風格與意涵 011520 《料理.台灣》9月刊，餐廳在餐飲之外提供的創新服務 011651 雜誌沒報導的道具「文思豆腐產生器」讓你輕鬆變大廚 ■喝吧！在這裡 facebook｜https://www.facebook.com/Tipsywithme Instagram｜https://www.instagram.com/tipsywithme Youtube｜https://www.youtube.com/channel/UCkRn9qjLUaYxNH-CuVzQKKg Email｜tipsywithme@gmail.com https://open.firstory.me/story/ckf55o9h3bobm08540ih1ucj8?m=comment 一起來創作吧！輸入邀請碼讓你拿贊助｜PUGZV923 Powered by Firstory Hosting2020-09-161h 19
From The Ground UpGreg Baxtrom: Reinvention During The PandemicGreg Baxtrom always knew wholeheartedly that he wanted to be a chef. He grew up in a small town in Illinois watching Rick Bayless on CBS and took his first gig in the industry at Wendy’s at the young age of 15. In 2016, after years of working at some of the most well-known restaurants, such as Alinea, Per Se and Blue Hill at Stone Barns, Greg opened up his first spot in Brooklyn, Olmsted. And just a few years later, Greg opened up his second restaurant, Maison Yaki. Unfortunately, the pandemic has required Greg to constantly reinvent his restaurants in an...2020-09-0843 min
Worldchefs Podcast: World on a PlateEpisode 9: The Colorful World of Pastry with Janice WongIn this episode, Ragnar talks with Janice Wong. Asia’s Best Pastry Chef, Janice tests the limits of dessert making with edible art. The native Singaporean has worked under renowned talents like Thomas Keller, Grant Achatz, Oriol Balaguer, and Pierre Hermé. Hear how her focus and enthusiastic spirit have defined her career as an award-winning pastry chef, and how she’s painting the colorful world of pastry in unexpected ways. World on a Plate is supported by Nestlé Professional.2020-06-2428 min
礼拝メッセージPlanning Your Life in Uncertain Times_by Missionary SeeHuang
Reflection on James 4:13-17Intro Good morning, brothers and sisters. I pray that you are well, even though your daily life has been affected by COVID-19. I’m sure the virus affected your plans. Some of you had to cancel your travels this year, whether it was a holiday, a business trip, or going to another prefecture.This is especially true for foreign residents in Japan like me, since if we leave, we cannot reenter Japan due to a strict travel ban, even if we are permanent residents or married to Japanese sp...2020-06-2025 min
The NightcapThe Nightcap Film Club - Chef’s Table, Alinea.Paul Foster & Simon Alexander watch, review and debate a classic film/tv/documentary to do with the world of food. This week, it's S2 E1 of Chef's Table, an Emmy award winning documentary series on Netflix. This episode features Grant Achatz and his journey in and out of the industry. Send us your suggestions and questions @TheNightcap_pod on Insta, Twitter, Facebook. Learn more about your ad choices. Visit megaphone.fm/adchoices2020-06-1152 min
The Chef JKP PodcastEpisode 2 - The Rise of the Take Away ChefSend us a text
Covid-19 has changed the world as we know it. How has it affected the way chefs and restaurants work? How have the best chefs in the world reacted? In this episode we discuss the common thread between food and memories.
I take a look at the giants of the Michelin world who have reacted during this pandemic, Grant Achatz, in Chicago who runs Alinea - https://www.alinearestaurant.com
Daniel Humm, of Eleven Madison Park in NewYork - https://www.elevenmadisonpark.com
Rene Redzepi, of Noma over...2020-06-0814 min
Have ToEpisode 67 (Shave Your Kiwis)Guest: Randomian Early Podcasts Podcast Yet to Be Named Early Internets Canada Cereal vs. Soup Canadians vs. Americans Quizno’s Hamster Cool Dad Zach + Kid? Elope Dude Where’s My Car? Have To Can’t THPS Emo Kiwi Skins Swipe Keyboards Grant Achatz + Hot Dogs Micro Album & TV Reviews Dead to Me, Run, Rupaul’s Drag Race Children’s TV Shows2020-05-221h 36
Fooditor Radio14: Iliana Regan • Hiring Grant Achatz • Wine Writers • The Squeezonk of Tolerance10/1/14: Hunting Frogs with Iliana Regan of Elizabeth | Hiring Grant Achatz | Wine Lists and Wine Writers in Chicago | The Squeezonk of Tolerance2020-04-031h 14
The Road to AutonomyDeveloping an Autonomous FutureGopal Rajegowda, Senior Vice President at Related and a Managing Partner of Related Urban-Southeast joins Grayson Brulte on The Road To Autonomy Podcast to discuss how Related is developing for an autonomous future. In this episode, Grayson and Gopal discuss reimagining City Place in West Palm Beach, FL into Rosemary Square and the future of retail experiences.Gopal touches on the work Related did with Gehl to reimage public spaces, optimize green spaces, walkability all the while ensuring that the environment is welcoming and approachable for all ages. Continuing the conversation, Grayson and Gopal discuss the rumor...2020-04-0230 min
Best ServedEp #34 - Eric Rivera is proud of Puerto Rican food, cookbooks for culinary students, time at AlineaEric Rivera is the Chef and Owner of addo in Seattle, Washington. He is working to bring Puerto Rican fare into a contemporary culinary scene, inspired by his childhood, cooking with his grandfather. He took the long way to get to cooking, starting out in mortgage and insurance. When he did decide to get into a professional kitchen he struggled, walking around in his suit and tie, handing out resumes. He gives us some advice on cookbooks to inspire culinary school students. We deep dive into the state of the union of the restaurant business model, in which Eric...2020-03-1554 min
Beyond the PlateChef Grant Achatz’ ‘Hot Potato, Cold Potato’
Chef Grant Achatz walks us through one of the most well known dishes at Alinea, ‘Hot Potato, Cold Potato.’ He shares the moment that inspired this dish and part of the creative process it took to bring it to life. If you missed Achatz’ full episode, check out Season 4/Episode 020 from last week.
2020-01-2206 min
Love Your WorkNick Kokonas: Getting Past GoodHow’s it going? Really, how are things going for you? If things are going pretty good, you might want to tear everything down, and start all over again. Nick Kokonas (@nickkokonas) is Co-Owner of The Alinea Group and CEO of Tock. The Alinea Group is a collection of restaurants Nick started with world-class chef Grant Achatz, including their first restaurant, Alinea – a three-Michelin-star restaurant that received the James Beard Foundation Award for Outstanding Restaurant in 2016. Alinea is also ranked in the top restaurants in the U.S. and the world on numerous lists, including World’s 50 Best R...2020-01-161h 17
Love Your Work213. Nick Kokonas: Getting Past GoodHow’s it going? Really, how are things going for you? If things are going pretty good, you might want to tear everything down, and start all over again. Nick Kokonas (@nickkokonas) is Co-Owner of The Alinea Group and CEO of Tock. The Alinea Group is a collection of restaurants Nick started with world-class chef Grant Achatz, including their first restaurant, Alinea – a three-Michelin-star restaurant that received the James Beard Foundation Award for Outstanding Restaurant in 2016. Alinea is also ranked in the top restaurants in the U.S. and the world on numerous lists, including World’s 50 Best R...2020-01-161h 17
Beyond the PlateChef Grant Achatz
Chef Grant Achatz is the executive chef and co-owner of Alinea, Next Restaurant, The Aviary cocktail lounge, Roister and St. Clair Supper Club in Chicago, IL. He was named one of Time Magazine’s 100 most influential people, James Beard’s ‘Outstanding Chef of the Year’ 2008 and more. Since 2011, Alinea has been awarded 3 stars in the Michelin guide. During this episode, we discuss how someone at the top of their game handles criticism and what it’s like being a chef diagnosed with tongue cancer.
2020-01-1555 min
Starving for Attention with Richard and Jazmin BlaisGrant AchatzRichard catches up with Chef Grant Achatz in his Three Michelin star restaurant Alinea. Listen in as Richard recalls working under Grant at The French Laundry in the 90's, discuss outlets for their creativity, and reveal some of the ways they get to know their staff. Remember to join us at @starving4pod on Instagram!2019-12-041h 16
Snacky TunesEpisode 410: Full Album Tasting MenusDave Beran’s our guest for this entire episode. He burst onto the national culinary scene as the Executive Chef of Grant Achatz’s high-flying, concept and genre-bending Chicago restaurant, Next. His work at Next’s stoves earned him all kinds of accolades--including a James Beard Award--so it was a bit of a surprise in 2016 when Dave announced he was leaving for Los Angeles. The following year he opened his first-ever restaurant, Dialogue. The 18-seat tasting menu restaurant lives in a former food court along Santa Monica’s tourist-drenched Third Street Promenade. It’s certainly unconventional, and it’s also been an...2019-09-221h 05
Watching People CookServing a torso in a paint tray: MasterChef season 10 eps 18/19A surprise visit from three Michelin star chef Grant Achatz has the contestants in a tizzy. This episode is full of creative plating, weaving personal narratives into your food, and putting your personality in a sausage! 2019-08-1800 min
INSPEAT | Tino Forbidden podcastINSP.EAT – Jana Bilíková: “Neplánovat je hrozně drahý.”Jana Bilíková je kreatívna šéfkuchárka siete Ambiente. Okrem toho stojí za množstvom zaujímavých – hlavne gastronomických – konceptov, ako sú pop-upy Zase spolu či Yes&Nemel. V rámci svojej práce absolvovala stáže v desiatkach najlepších reštaurácií sveta a náš hodinový rozhovor je doslova nabitý tipmi na zaujímavé gastronomické koncepty. Ale aj trikmi na kreativitu a produktivitu, lifehackmi, či zaujímavými knihami. Sledujte video rozhovor z mojej obľúbenej reštaurácie ESKA, prípadne si INSP.EAT vypočujte ako podcast na Spotify, Apple Podcasts, alebo priamo pod článkom. Knihy, ktoré Jana odpo...2019-08-071h 04
Food ConnectedAndrew ChasonAndrew Chason is Head of CAA’s Culinary Department, which represents many of the world’s most influential chefs and tastemakers, including Gordon Ramsay, Aarón Sánchez, Martha Stewart, Carla Hall, Roy Choi, Christina Tosi, Grant Achatz, Katie Lee, Ted Allen, and Curtis Stone. Additionally, CAA Culinary leverages it’s deep relationships and influence to create and produce buzz-worthy food-forward experiences on behalf of corporate brands, as well as advising brands on how to tap into the power of food culture as a way to engage consumers and drive business results.A 20-year lifestyle marketing veteran, Chason wo...2019-07-031h 03
Bootstrap Farmer RadioBootstrap Farmer Radio #122 Book Report from the Hospitality, Cocktail, and Cook Book ShelfA discussion on some of Nick's favorite books on cocktails, cooking, and hospitality. Helping to round out and deepen the conversations between clients and farmers about how ingredients get turned into food. Books discussed: Alinea by Chef Grant Achatz The Food Lab by Kenji Lopez-alt Salt Fat Acid Heat by Camin Nosrat I'm Just Here for the Drinks by Souther Teague Bitters by Brad Thomas Parsons Drunken Botanist by Amy Stewart Waiter Rant by Steve Dublanica Texas Cocktails by Nico Martini2019-06-0340 min
Edward Bloms smörgåsbord49. Blått vin, Edward Blom och amerikanska matminnenEdward sitter hemma och tokskriver på sin bok som har deadline inom kort. Hans hustru (tillika poddens redaktör) Gunilla Kinn Blom rycker därför för andra gången ut till sin makes hjälp och tar över platsen bredvid Mats i studion. Tillsammans tvingar Mats och Gunilla i sig icke obetydliga mängder så kallat ”blått vin” och diskuterar hur detta kan få plats på Systembolagets hyllor (istället för Buttericks) när så många intressanta drycker aldrig kommer in där. Dock närvarar Edward i allra högsta grad, men såsom diskussionstema...2019-05-1748 min
Vinaigrette Podcast#6 - Jordan Bishoff - Chef du restaurant le Sunset à Paris 18Dans cet épisode, je reçois Jordan Bischoff qui est le chef du restaurant le SUNSET à Paris dans le 18ème arrondissement.
Dans cet épisode, nous avons parlé entre autre de l’Auberge des 3 marches, de curcuma, de management et d’intolérances alimentaires.
J’ai découvert le Sunset grâce au guide : Le fooding, j’y ai découvert une cuisine d’auteur recherchée et intelligente, j’ai donc rapidement eu envie d’inviter Jordan pour qu’il me parle plus en détail de sa cuisine.
Je ne vous en dit pas plus et laisse place à notre conversation.
Liens :
h...2019-05-1325 min
RESTAURANT STRATEGYWhy Do You Want to Open a Restaurant?#8: Why Do You Want to Open a Restaurant?
To be totally transparent... I think a lot of people go into business for the wrong reasons. They open restaurants because they think it'll be fun (which it sometimes is), or because they think it'll be easy (which it rarely is). But I think it's just too hard these days unless you're ready for the challenge... too hard to succeed unless you really know what you're doing. I think people go into business for themselves for one of six reasons. In this episode I lay out those six reasons...2019-04-1725 min
The Grape NationEpisode 108: Ariel Arce, Niche Niche, Air's Champagne Parlor, Tokyo Record Bar and Special Club.Straight outta Hells Kitchen, Ariel Arce was a young gymnast, film student and actress before she pursued a career in wine, Champagne, and hospitality. She got her chops with Grant Achatz in Chicago and Ravi De Rossi in NYC before opening her first venue, Air’s Champagne Parlor. Ariel has since opened buzzy Tokyo Record Bar, Niche Niche, and soon to open Special Club.
Photo courtesy of Marisa Chafetz.
The Grape Nation is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do...2019-04-101h 18
North Star PodcastNick Kokonas: Tock, Truffles, and ThalerMy guest today is Nick Kokonas, the Co-founder of The Alinea Group of restaurants. His restaurant Alinea has been named the best restaurant in America and also the best restaurant in the World. Nick is also the Co-founder and CEO of Tock incorporated, a reservations and CRM system for restaurants with clients in more than 20 countries. In this episode, we dive deep into the restaurant industry. Nick and I begin by discussing how he applies behavioral economics to his bars and restaurants. Then we talk about the design of Next bar, the Aviary, and how he's thinking about the...2019-03-181h 26
The Learning Leader Show With Ryan HawkNick Kokonas - How To See The Genius In PeopleThe Learning Leader Show With Ryan Hawk 302: Nick Kokonas - How To See The Genius In People Full show notes can be found at www.LearningLeader.com Commonalities of sustaining excellence: Intellectual curiosity - A desire to learn. Not for the outcome, but for the curiosity to learn more Healthy degree of paranoia - What Jim Collins would call "productive paranoia" In the pursuit of excellence "No one is giving it away for free. It takes effort." Balance -- "I get manic at times. I'm not always well balanced." The skill is in being abl...2019-03-181h 22
flavors unknown podcastPhilip Tessier – When the U.S. Team won Bocuse d’OrWhen we look at the Bocuse d’Or competition from a distance it is chefs and white jackets doing maybe French style cuisine to some degree and a lot of people don't resonate with that especially in today's world where casual food is the craze. But when we went to compete in 2015, the best we'd ever done was sixth place and for years nobody expected anything of the US. In fact we are kind of seen as the burger and hotdog country to a lot of people. And so when we came in and took silver everything changed. The level of r...2019-01-0846 min
The Outlook Podcast ArchiveExtraordinary Senses: The Chef Who Couldn't TasteGrant Achatz grew up around his family's diner, and by the age of 12 was working there as a cook. He insisted on putting parsley on the omelettes he prepared, which his father scorned as unnecessary 'fanciness'. Little did his father know that it was this exact fanciness that would propel Grant to being one of the best chefs in the world, and to running what's been called the best restaurant in America. But at the same time as his success, Grant was given a shock diagnosis. He had tongue cancer and could lose his life. Even if he survived...2018-12-3026 min
ScicastSciCast #290: Sentidos 2 – Olfato e Paladar“As pessoas podiam fechar os olhos diante da grandeza, do assustador, da beleza, e podiam tapar os ouvidos diante da melodia ou de palavras sedutoras. Mas não podiam escapar do aroma. Pois o aroma é o irmão da respiração. Com esta ele penetra nas pessoas, eles não podem escapar-lhe caso queiram viver. E bem para dentro delas é que vai o aroma, diretamente para o coração, distinguindo lá categoricamente entre atração e menosprezo, nojo e prazer, amor e ódio. Quem dominasse os odores dominaria o coração das pessoas” (Trecho da narração de abertura do Filme...2018-11-301h 24
Snacky TunesEpisode 373: The World’s Largest Cooking Competition Show Ever!We’ve long known Andrew Knowlton for his prolific work over the years as Bon Appétit’s de facto restaurant guy. Andrew’s byline has been attached to the magazine’s annual Hot 10 best new restaurants list, and some of our favorite feature stories such as 24 Hours at the Waffle House. A longtime New Yorker, Andrew’s recently transplanted himself to Austin, TX, and also added another title to his resumé: TV show host. (He still serves as BA’s Editor-at-Large.) Andrew is presenting the brand new Netflix global culinary competition show, The Final Table. The show features some of the wo...2018-11-181h 16
Good / True / & Beautiful | with Ashton GustafsonThe Chef Sessions // Season 2 // Smyth | The Loyalist Chef John ShieldChef John Shields began his culinary training in the St. Louis area, attending culinary school and working in local restaurants. Shields spent two years serving as sous chef at the world-renowned Charlie Trotter’s in Chicago before continuing his career with Chef Grant Achatz at Alinea as sous chef in 2005. During his two years there, Alinea grew from an exciting upstart to one of the best restaurants in the world.After leaving Alinea in 2008 to pursue the next step in his career, John (and his soon-to-be wife Karen Urie) turned down an offer to lead the opening of a...2018-10-1932 min
Keeping WanderlustSalty Dogs in ChicagolandIn this episode: Kris recaps a recent business trip to Milwaukee; we reflect on our many trips to Chicago over the years. Fun fact: Milwaukee is straight north of Chicago.. mind blown. Milwaukee go to eating and drinking at “The Iron Horse. right next to Harley Davidson headquarters. Also putting Milwaukee Summer Fest – 10 day party in downtown – on the bucket list. Highlights on some of Kayla’s favorite Chicago restaurants: Boka, GT Prime, all restaurants in Boka Restaurant Group; a taco restaurant not called taqueria (like we thought) but actually called bar taco, across the street from Federales. Date nig...2018-09-1600 min
Curse Of The MarketerEp. 6 Exploring LimitsWhat does Chef Grant Achatz and Seth Godin have in common? Another bit of inspiration from Chef's Table.2018-04-0506 min
The JJ Redick Podcast with Tommy AlterGrant Achatz on Progressive Cuisine, Chef Rivalries, and Sustainable Cooking | The JJ Redick Podcast (Ep. 9)JJ Redick sits down with Michelin-starred chef Grant Achatz to discuss the philosophies behind progressive cuisine (4:09), competition among chefs (17:47), reconciling the high price tag on fine dining (27:41), and being humbled by working in Spain (35:05).2018-03-0841 min
EDGY Conversations[Bonus] What's Worth Living For.In July of 2007, Grant Achatz shocked the culinary world with the news that he had just been diagnosed with stage four cancer in his mouth. More specifically, his tongue.
With his severely advanced stage of carcinoma, doctors told him that the only way to stay alive was to remove almost all of his tongue. But that wasn't something that Grant was willing to accept.
You see, all that Grant had ever dreamed about was being was a chef.
Read more inspiration within our Facebook group) >> edgy.es/fbgroup2018-01-2500 min
Restaurant Report PodcastRestaurant EntertainmentI dive into ways to turn your mind off but still stay in the industry. Netflix suggestions include Chefs Table, Grant Achatz, Gaggan, Dan Barber, Nancy Silverton. Also check out For Grace, Noma The Perfect Storm & Ants on a Shrimp-A Noma Documentary.
Let me know that you think and what you want to hear about! Follow me and call in on Anchor, I'm on Twitter & Instagram @mthorpxxi and I love to chat.2017-11-2835 min
Dani ValentGrant AchatzIt’s an honour to feature two recipes from leading US chef Grant Achatz. His Chicago restaurant Alinea is at the forefront of modern cuisine, largely because Grant never stops asking ‘why?’ He’s the ultimate culinary provocateur, questioning every aspect of dining. Why do we need to eat from plates? Why can’t food float? Can I make a stew ...2017-11-1402 min
She Did It Her WaySDH201: Creating a Business Doing What You Love with Kendra PetersonWhere does the love for your business stem from? How has it brought joy to the lives of others? How can your services heal people and bring them together?
For Kendra Peterson, food has always been an element of comfort and love in her life, and with her company Drizzle Kitchen, she aims to provide the same for everyone else. Drizzle Kitchen is a boutique, private chef business that provides healthy and clean, customized meals for families who have food allergies, or special dietary needs. Her clients range from busy families, patients out of surgery, or people...2017-10-1951 min
Andrew Talks to ChefsEpisode 1: Alex Stupak**PLEASE DON’T BE CONFUSED: OUR FIRST 94 EPISODES ORIGINALLY AIRED ON OUR FORMER HOST NETWORK, AND STILL FEATURE THEIR STATION ID’S AND ADS. BUT ANDREW TALKS TO CHEFS HAS BEEN AN INDEPENDENT PODCAST SINCE 2019, AND WE’VE NOW AIRED SEVERAL HUNDRED EPISODES, AND COUNTING! SO … THE ONLY CURRENT, COMPLETE, AND OFFICIAL SITE FOR THE PODCAST IS ANDREWTALKSTOCHEFS.COM (PLEASE VISIT AND BOOKMARK), WHERE YOU CAN FIND ALL EPISODES, ANDREW’S MUSINGS, NEWS ABOUT PERSONAL AND VIRTUAL APPEARANCES, AND RELATED INFORMATION. THANKS!**Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark mod...2017-09-131h 30
Secret Sauce - The Restaurant Marketing Podcast37 - Restaurant Innovation and CreativityWe now have customers in Singapore and the Czech Republic! Hooray. The times, they are a changing. Customers are changing, tastes are changing, dining experiences are changing, competition is changing and the players in the industry are changing. I was surprised to see the number of people who are still advertising in the Yellow Pages. The budgets that people are spending is amazing, when you think of the returns that you would get if you were spending that money online. We discuss the 7 best uses for the Yellow Pages in 2017. The online startup spac...2017-02-0755 min
Triple F - Fashion, Fitness, and of course FoodEpisode 033: The AviaryThe Aviary is a cocktail bar, redefined. Opened by Grant Achatz and Nick Kokonas a few years ago, this wanky cocktail lounge with intricate drinks in super creative presentations & clever small bites is located in the heart of Fulton Market. Situated in the middle of the fast growing, culturally rich West Loop, the Aviary is a place any one in Chicago must experience at least once.
https://www.facebook.com/The-Aviary-116137495084710/
@AviaryCocktails
https://theaviary.tocktix.com/2016-09-0238 min
Stop & Taste Conversations - New Holland BrewingEp 19 Adam Seger, Mixologist & Barman behind Balsam, Humm and Rare BittersAdam is a prince among men. He's brilliant with spirits, hospitality and expressing creative ideas through beverages. I've enjoyed collaborating with him on events immensely, which has included making cocktails in a deluge under a tin shack, bacon-washing whiskey and dripping fat-washed gin through his Chinese tea tower. I'm always grateful for his generous spirit and bright personality. We caught up at the Palace Cafe during Tales of the Cocktail, 2016. Episode 19: The Details The Drinks: Cognac Old Fashioned, Palace Planter’s Punch The Music: “Wealthy Street” © and courtesy of Drew Nelson Guest Bio:2016-08-261h 04
Tech In ChicagoHow To Decide If Your Idea Is Worth Pursuing & How To Sell Your Product - Landon Shoop / Co-Founder of FizzLandon Shoop, along with his wife Jennifer Shoop, started Fizz, a team management tool that makes developing employees easy. At his old job, Landon became frustrated while preparing for another yearly performance review and he decided there must be something better. Together they developed a HR tech platform that allows for real-time employee/employer feedback. Landon and Jennifer haven't raised any outside money yet, but they already have some impressive traction. It was great to talk product with promising entrepreneurs just getting started. listen on itunes listen on stitcher In This Episode You Will Learn:...2016-06-1028 min
PeasOnMoss PodcastEp. 003: Chef Eric Rivera shares how he got a job in R&D at the world famous restaurant Alinea and is bringing culinary innovation back to SeattleHow ambition, luck, and being a badass cook took Eric from the Art Institute to a stage at Noma for Chef Rene Redzepi, serving as a sous chef at Blueacre Seafood in Seattle while a full-time student, and working for Chef Grant Achatz at Alinea as an Research and Development chef. Eric came back to Seattle for Chef Josh Henderson and expanding the Huxley Wallace Collective restaurant group and pushing the culinary scene in Seattle, Washington. Eric also highlights how networking, hard working, and being prepared got him in front of the right people at the right time, providing him...2016-05-3045 min
THE FOOD SEENEpisode 280: Crucial Detail with Martin KastnerOn today's episode of THE FOOD SEEN, we talk Crucial Detail with Martin Kastner, a former blacksmith from Western Bohemia, who was raised eating out of soup bowls, and later in life, found himself collaborating with Grant Achatz from Alinea after receiving a vague email simply stating, "I'm a chef looking for new ways of serving food." Little did he know, they'd forever change tableware (e.g. wax bowls, upright spoon, porthole) and the way we interacted with objects in general. From how we move through space, to our sensory perception, Kastner saw food as a medium transcending boundaries...2016-05-2436 min
Food is the New RockDavid GelbEp. 194 - Jiro Dreams of Sushi director David Gelb is this week's podcast guest. We talk to him about how music and food came together in a magical way for his breakout hit documentary about sushi (that was really about so much more than sushi.) He also tells us about growing up in NYC with a dad who was not only a big part of the classical music scene, but ended up Managing the Metropolitan Opera House. He also gives us a sneak preview of Season 2-4 of Chef's Table, the new series he's working on for Netflix and a...2016-05-0344 min
Informativo de EfeagroInformativo 15-01-16En la edición del informativo de Efeagro del 15 de enero hablamos de la situación y los retos del sector agroalimentario; de cómo fue 2015 para la inscripción de empresas agrarias, ganaderas y pesqueras y la evolución de la franquicia de la restauración; y de una oportunidad única en Madrid para disfrutar de un tres estrellas Michelin norteamericano: Grant Achatz.2016-01-1506 min
A Taste of the PastEpisode 223: Chicago: A Food BiographyYou don't need anybody to tell you Chicago is a food city or to extol the virtues of chicken Vesuvio, deep dish pizza, a jibarito, South Side rid tips or a Vienna Beef hot dog (on a poppy seed bun, of course). Perhaps less well known is how Chicago's cuisine developed, or how the city became the first modern industrial food center, both of which are explored in Chicago: A Food Biography by Daniel R. Block and Howard Rosing. (Chicago Tribune)
A fascinating food history of Chicago, revealing the reasons, many unexpected, why this city’s cuisine is...2015-12-3036 min
Edacious016 – Dean Maupin, C&O RestaurantC&O Restaurant has been a landmark for almost 40 years. Such a landmark if you mention Charlottesville to anyone from someplace else, they will probably talk about it in the same breath as Monticello or the UVA Lawn. So what happens when a longtime owner passes the keys to a new steward? I talked to Chef Dean Maupin to find out. I've been in love with C&O's bar since first venturing down the stairs late one night many years ago. The vibe, the wood, you feel like you're someplace else. Someplace older. In Europe. The food...2015-08-281h 17
The Celebrity Dinner Party with Elysabeth Alfano - Audio PodcastChef Grant AchatzI speak with Chef Grant Achatz about food being art, getting his taste back after cancer and his favorite junk food on The Dinner Party To Go with Elysabeth Alfano .2015-04-2350 min
Design Details7: VP of Unnecessary Redesign (feat. Cap Watkins)This week we caught up with Cap Watkins, the recently-appointed VP of design at BuzzFeed. We picked Cap's brain about hiring designers, A/B testing, beard-growing, East Coast design and more. Oh, and robo-horses!
If you have feedback or suggestions please don't hesitate to reach us on Twitter at @designdetailsfm or email us directly!
Sponsors:
Weebly and their Dribbble team
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Cap Watkins on the Web:
Website
Cap's Blog
Twitter
Instagram
Video: Designing at Scale
Designer News AMA
Show Notes:
2015-02-161h 16