35 Burst results for "Michelin Star"
"michelin star" Discussed on Dell Technologies Podference
"I I you know. I reached recruiters and this recruiter. He called me. And he's like. I got a great position for you. Like okay And you explained to me and it was For david fever who's incredible incredible chef And really i didn't really know about news in manhattan beach and i was all about west hollywood and like l. a. And i didn't you know even though it's literally like fifty miles away you know different world. There's a real east side west side. Yeah it's so strange So i went down there for an interview and what is this place beaches glorious. It's beautiful it's like a true beach cd like people magazine is holding surfboards. Walk into the coffee shop like half naked. If you did the on thursday pomona in santa monica they put some clothes on not nearly at the beach you know yeah but like beach city and it was a happy and i was like how come. I've never heard this place. The rock grew up. Now see me. So i applied long. Or did a bunch tastings went through a tasty. Okay walk hold on when you apply audition by cooking. Yes oh for any leadership position yes It's not a pleasant experience. I would say that you know like a lot of chefs. Y'all gonna kill me on my great stuff like it's not. It's not pretty. You know you have to make a list of things you want. You have to give them a grocery list you go into a kitchen beforehand. You prep out but you're in a place you don't know ryan deep spa sometimes as a great spot to work at the corner. We sharing with like the salad guy. And you're like could you use you know and you you just trying to prep your menu out so they can present the next day and are you choosing the menu tell it depends it depends You know so for this one were they like we want you to make this one. The daily yeah. This one was like a two part had never been in one. That was a two part Tasting whereas if you pass this part then you go into the next part and do another tasty okay. Good grief what. What sort of things do they have you made so like the first one was about just Breads a quick breads. Also make us a biscuit. A country bread You know some kind of donuts version does. And then so i came in. I did the interview and they said okay. We like to invite you for an audition. You know so so i go in and it's it's always tough. You know you go in these places. You'll know the equipment you know how the oven works. It's hot as you know And other people are. They're running the risk sharing spaces and they deal. You know it's like someone you're trying to film a movie and someone still in the same set board that you know it's like waiting for mick circa someone else's using.
"michelin star" Discussed on Dell Technologies Podference
"You mean when you were in vegas you worked at geese of walked from last week. Position and executive pastry chef there while they received two michelin stars. Wow that is like the movie among burnt. Have you seen that. That's the one right. Miles with bradley. Cooper and sienna miller. I haven't seen it goes wild michelin star. Any kind of get a little background of what goes into it because there's so many levels of like from service to yes. Degrading love for sure. The maverick dental place that did forbes but not Michelin office but still a lot of things you had to do. Yeah ver- sure for sure and normal that was for you know for a while. Because he had a three star in paris. It was kind of like okay. We need translate everything to las vegas. We need to make it the same. We want three stars. Okay okay and you had that three stars for years if not decades you know and we open when we did that one. Like to the t. Like service the lunar menu everything we tried to make it. You know the same. He adds a lot of pressure. It's you know it's just like it becomes so much pressure that just becomes part of your day. You just work in pressure. You know you worked at the long hours and he just like. Oh that's not right and throw it away again You know it's just like getting things perfect what earns you michelin star like. What are some of the criteria that you're trying to means very much about service very very much about service and about the food that it's impeccable that's perfect innings cooked temperature things you know. It's all by the greek system. You know like by taste and the presentation and consistency. They come back multiple times. See if it's the same experience you know it's it's all these kinds of things they look at your bill. They'll judge emeralds. Actually tell you but like they'll judge you by your glassware and your plates every choice. Yeah because i'm thinking and you walk by it you know it's just grading about overall experience in is just about having that uber elite experience. How many can you get five three three three. So when you get one you like. Oh my god it's amazing. Getting one is awesome. Okay leg your have three in paris yet. Three getting bigger we got to yeah Well it was after year. We've been like pushing so hard and like we knew mission was coming. They were coming to las vegas. The first time and like we were gearing up for like everything that'd be perfect. You know we're working long hours in. Which is we're like you want three stars we had to get this coming And then the The readings came in and we got to stars after a first year and the whole team were like. Oh my god we got started. Amazing like i mean just just two stars in las vegas people. Don't look at las vegas as a seriously lawn. You're not impaired So we're like. Oh my god knows amazing. And then Usa gathers us up. And he's like. I am so disappointed in you. Oh three wow ninety three. He's chasing a very specific dream up.
From No Experience to Multi-Million Dollar Business with Ellen Bennett
"Have a company called headley and bennett. We are in apron. Kitchen gear brand based out of los angeles. And when i started our company almost eight years ago we began as really a custom apron. Work where business for just restaurants and through the years it's really evolved into this directive consumer brand that outfits not just professional chefs but home-cooked is well all over the world. So it's been an exciting in amazing journey that. I just got to summarize into a book that i just finished. I'm very excited to push it out into the world and thank you for sending your book to us to. We've really enjoyed it and going through it. The thing i want you to tell everyone is how you actually started. The apron company is the that moment where you realize you were gonna jump for it. It's a moment. I think that actually happens in a lot of people's lives and sometimes you take the leap and other times you stare at the leap and maybe decide. You don't want to do it. But i'm a big believer in just doing it in trying and failing and getting back up again so that is exactly what i did. I was working professionally a couple of restaurants. I wanted to have my own restaurants. And i had gone to culinary school and i had this opportunity that just punched me in the face. Basically i was standing in the restaurant and where it was working. The two michelin star restaurant and then at the same time was working at another restaurant so fine dining and normal dining at the same time so you can imagine that was like a wild simultaneously and at one of those spots. Joseph santana my chef ran up to me and said. Hey there's a girl she's gonna make aprons. Do you wanna buy one. And i had been thinking about a chef coats in howard. Uniforms were just the worst. The fabric was paper. Stanage didn't look good at all and being a professional chef is a bit like being an athlete. You gotta show up and no matter. What comes your way if the push through to the end of the evening and get all the dishes out.
"michelin star" Discussed on KFI AM 640
"Diamonds screech dead 44 years old. We just heard that he was diagnosed with stage four lung cancer by mid January a couple weeks ago. And Yeah, that was a quick one. That was a quick one. He was 11 and in fifth grade when he beat out 5000 other hopefuls in 1988 tow landed the role of screech powers. Mm hmm. That is just the age of 44. White House senior adviser. Former White House senior adviser Jared Kushner and his deputy, Avi Berkowitz, have been nominated for the Nobel Peace Prize. For their work on Middle East peace nominated by Alan Dershowitz. He can do so because he's a professor. Somebody on Twitter said that that's like giving Jeffrey Dahmer a Michelin star. People like lit up the Internet over the weekend over the idea that Jared Kushner would get a piece price. When we get to swamp watch and talk about D C stuff. We'll also talk about the president, former president his legal team. All of them left all of them. Five lawyers all left, He announced a couple of new attorneys that will had his legal team in the second impeachment. But I saw a tweet. Also that said Charlie Manson carved a swastika on his forehead and even his lawyers didn't leave. Wow. Anyway, we've talked all kinds, obviously, for the last year and a half ever since Rudy go Bear's name came up saw that name again today. About all of the impacts that cove it is gonna have not just on the health care industry but on the funeral industry well and are ready strapped funeral industry. I mean, there were a handful of years ago It was documented well documented about North Mission Road and bodies piled up and they had bodies on top of each other in the hallways, and it was an overcrowded situation for the system. Caitlin Doughty is a mortician activist. You see her YouTube channel. Ask a mortician, which is Ass invading, considered YouTube's premier peddler of death education, also the owner of a small funeral home here in an alley clarity, funerals, and Caitlin put out a video last week that caught our attention just about what's going on in the funeral industry. Question that I think about all day every day is where is The government. This has been going on for almost a year. This didn't catch you by surprise. What are you guys doing? Huh? Hey, Lynn joins us now for more on what the world of funereal arts is going through right now, Caitlin, how? How bad is it? You know, it's not good. First of all, thank you for having me and my main goal is to have conversations around death. Not be scary. And so I think people were really surprised when I came out with a video that was like this is scary because it's not so much that death itself is scary. It's the lack of help and support. Her funeral homes by the government and by the federal government and the state government. That has me so scared right now, Um, so we're overwhelmed where we're overwhelmed with the dead in Los Angeles County. I mean, I don't know enough about the funeral industry to teach, you know, to speak obviously to it the way you have and can, But it seems like that same theme of the government warned us months ago that winter was going to be bad. But didn't do anything. You know, we didn't prop up Maura ICU beds. We didn't hire back staff in the hospitals that were fired or laid off in April. We didn't set up oxygen generating systems that became a problem at the end of December and into January that some of these same um you know things were warned about but that the government didn't do anything. That's exactly correct. And I think the most frustrating part is there are plans in place. There are plans for if there is a mass fatality incident, which this essentially is and it's spread out, so I think that's part of it is not like there was a plane crash, where hundreds of people died in the same day because it's been spread out over a month. We just don't We're almost like a lobster boiling in a pot like no. Nobody feels the New York ashamed enough to step in and start these plans that are in place and speaking to multiple people. Since I started speaking publicly about this, I'm getting people who say I am an expert in mass fatality in mass death. There are these plans. I've tried to get the government to let me help. Or try to launch these and they're just getting nowhere. So it's not like these plans to help don't exist. They're just not being put into actions. What could they do today? They could. I think the best thing to do would be provide storage and they're doing this. This is what's interesting there helping the coroner's office and they're helping hospitals. But they are not helping the funeral industry in anyway, and the reason that they give for this and I have spoken to people in the with the California governor's office. The reason that they give for this is because Hospitals have a choice or don't have a choice. I should say whether or not people die there, but funeral home's air, private businesses. So we quote unquote have the choice whether or not we take these people, But I would argue We don't have a choice because we have families calling us begging us. Please, can you take my loved one? No one will take them. I can't find anyone. And if I do find someone Who has their own refrigerated storage enough of it. They're cremations cost $4000. Their burials cost $15,000 and we're low income and we don't have that kind of money to pay for it. So this is a real gap. Where the government Yeah, they're stepping in to help some links in the chain. But not in this major final stop for these people who died of covert, which is the burial or cremation. What our family's doing if they're being turned away, or they don't have the money for this. What do they do with the body? It's a struggle. There are bodies that have been left in homes for hours. Potentially days There was a story I heard of a body that was left for three days in a nursing home not picked up. They may have to go to the coroner's office and just wait for who knows how long or they may have to go to these very large funeral homes, which have done that, like private market, step up and get all their own storage thing. But again that puts a low income family on the hook for thousands and thousands of dollars and I don't know how that's gonna play out long term. I don't know if they're gonna have the money. I don't know if they're gonna have to abandon the bodies to the state. Eventually, I think we have. We're in the middle of it right now, and I don't think we even can fathom. Long term consequences of this. Yeah, I mean, the good news. Good covert news. I guess that's come out is that our case? Numbers are down or hospitalizations are down. But we're still you know, near the peak when it comes to the number of deaths. Every day, Not just in L, a county but in the state in the country. What does it look like? We we hear what a and overwhelmed ICU would look like. And there were you know conversations about triaging patients as they came in making very hard decisions about who to save and who not to save and thankfully, we didn't get to that point in many ICUs in Southern California. What does it look like? When the funeral industry is overwhelmed? I mean to Shannon's point, do people just This is weird to say, but take care of it themselves. Well, that's a great I think that everything you said about the what they're doing in hospitals are sort of the same questions we've had to ask ourselves. So, for example, my funeral home is small, incredibly boutique family focused long viewings having the family take care of the dead themselves with us, and it's a quite a lovely thing and all of a sudden We're basically just doing body management. You know, it's become a total bureaucracy. Can we just get these can we get permits to cremate these people and just get them through and we also are at a place where we have to turn people away because there are certain types of deaths. Like if somebody dies right now, At this moment, we may not have enough drivers or people to even go pick them up. So where we have to only do people who are at a corner at a hospital..
Vegan Restaurant ONA Gets Michelin Star in France, a First
"And the bbc's north america data. john sopol reflects on the last four years and a vegan restaurant in the french. South west has one mission star. That makes it. The first step applicant serving only animal free products. In france clare valley launch the arena restaurant near bordeaux in twenty sixteen. It was set up. Thanks to crowdfunding from supporters and alone
Interview With Steve Ells
"So there's a famous ted talk by a guy named barry schwartz. It's called the paradox of choice and in it very explains that virtually all kern research on human behavior supports this idea that we humans we don't really like to have too many choices. Anything beyond four to six actually makes us anxious and unhappy which could help explain the success of kepala. Because if you've ever been in one you can probably tell me the menu by heart burrito bowl salad tacos four options. That is it. There isn't a whole lot to agonize over. And it's one of the reasons why you put late just exploded in the two thousands on the eve of the millennium the company had just been more than twenty stores and today cipolla has nearly twenty three hundred locations across the us and in four other countries and its value is around fourteen billion dollars now aaa as you will hear was never meant to become what it became. It was supposed to be a one off burrito joint in denver a joint that would generate enough cash to finance a high end restaurant that was developed as plan. He's actually a classically trained chef and he wanted to make michelin starred food. Not foil wrapped burritos into the earliest recollection. I have of in being in the kitchen and cooking was in the third grave and we lived in germany. And i remember cooking scrambled eggs. Had you make them. Did you scramble the digital crack the eggs into the panel scramble him or did you scrambling before no ice. Scrambled them for With a fork in a bowl. Thank and then. My mom had a a very well. Seasoned cast iron skillet. Nice i mean it was very very smooth and almost nonstick and i used to push the kurds into the center in a square shape. A perfect square. Maybe three by three or three and a half by three and a half something like that and then and then when it was just set enough i would flip it over and I mean it was very controlling. My can says a lot about me. Because i'm a i'm a little bit of a control freak and of course i had no idea then but I was just. It's an interesting. It's an interesting memory. Like what point did you start to a. I've read like stories about you in college where you'd dinner parties and and people like. What is this that you butter you. You'd make like duck con feet and stuff like how did you even know about this. How did you get into foods at such a young age in it well. My mom was a very adventurous cook and a really good one And she had a garden. She got all the cooking magazines and had a lot of cookbooks. And i used to. I used to spend time in the kitchen and And follow along. And at some point. I started watching cooking shows a julia child and graham on the galloping. Gourmet and the pbs series. The master chef series. I really love those and and would duplicate the recipes and and liked to cook for my family and then When i was older in high school i started having people over so you go to college in in boulder yes and you study art history and of course it made zero sense to my father. What you do with artistic. He'd be like so. What are you gonna do that. Our history degree. Of course i would say you know. I don't know we'll see. We'll see how this unfolds. And probably i was thinking that i would continuing and go to graduate school but my roommate suggested to me that i go to cooking school. She said this just weeks before
Best of 2020
"Up next we meet one of ireland's finance jeff's kp mcmahon based in galway the michelin starred chefs. Culinary accomplishments include any restaurant and anne robotic cookery school as well as his. Release the irish cookbook. One of the most beautiful cookbook releases off. Twenty twenty till's the story of irish feud and how it has evolved over thousands of years showcasing the richness and variety of food from this green islands with its five hundred authentic recipes. The author jp mcmahon jones me in the studio back in march to discuss the book on how irish food is about so much more than just lamb stew and potatoes as was initially. It was a bit apprehensive because there are many many irish food cookbooks in the twentieth century. But i suppose. I found that a lot of them had been written for an irish audience or perhaps people travelling to ireland. It was important for me to try and give an international dimension and was one of the reasons why publishing with fight on made a difference because they have a global reach and it was in order to try and change the perception of irish food. I think also because we have a restaurant called a near which is will mission star restaurant. We've had it for ten years and we've been investigating irish food for ten years and i felt a lot of the things that we've been doing over. Those ten years weren't in cookbooks. And some of them are very old things like using seaweed using wild food in different ways. And i wanted i suppose that a record of that and that was the start i think the initial for doing it was a had traveled a lot to different places and taking part in chef events and i realized that are affected that we had really good produce in ireland. I'm we just weren't singing about it now. I took part in events in mexico in america and canada in europe and we were always celebrating the cuisine of a particular area. And as why are we doing this. And why aren't we kind of like saying well. We have really good food where shellfish or or whatever so. They were kind of the driving forces behind the book. Now what do you think. Ireland has been so modest about its food on its culinary legacy heritage. I think there's a certain humbleness modesty to irish people and they're probably not the best people at selling themselves like i think we're frustrated capitalists and we want to do things but at the same time we don't want to come across as being bombastic. I think that's worn element. I think the second element is the famine and the subsequent diaz before that happens. I think that impacted irish food particularly of the twentieth century and on the one hand you had people that did not have that much access to food in art and even though there was a lot of food and then the second part you had people who did have access that is food. Who were i think. Predominantly from the anglo-irish irish element and some has be would call the west brits so the people who would be associated with england and these people who had food. I think we're not considered to be irish often. This kind of tension between the tradition that it goes all the way back at least a thousand years between people on the island and people who have food and people don't have food on who we consider irish what we consider irishness tried to take a very broad perspective on it. And so when you go into the archives of the recipe books that you find are from landed gentry anglo-irish aristocracy mostly on. I think when became independent in nineteen twenty two. We kind push that assignment. But that's not really irish. You talk about going to the archives of research did you actually conducts to gather all these five hundred recipes. You having this book. Some of it was looking at best. Baseball's cookbooks from the nineteenth to twentieth century and looking through tried to pick recipes that i thought represented ireland in that respect i found stuff like say pollen is a river fish that is almost forgotten and offend a wonderful pollen recipe. I think in the nineteen seven book and interest. Enough are fishmonger had just been talking about pollen and nobody easing it and it all goes to europe and his fish from nee in northern ireland. That was one thing. I think looking ass older manuscripts was wonderful thing. Because i love history as well and looking at how people wrote recipes and how they i suppose. There was a certain assumption in recipes that the person who was reading new it already so the method was very very scant and often the recipe books were household management books. That would be passed down from mother to a daughter to a granddaughter so people could be able to cook the recipes. Were very interesting. A lot of pickles. Stuff a lot of preserve stuff because there was no frigid. So a lot of salting like i suppose. There's almost like how to live because if you couldn't do these things then you in trouble. Did you come across many recipes that had been practically forgotten already. Yeah like one or two some that we probably would not eat now. One was pickled herring. Which i thought was really interesting because i did a story and friend of mine because i thought didn't they meant herring and she was like no. That's terron lake orion and i was like wow because there's one heron galway and flies up and down and if anyone was to pick them i be in trouble but the interesting thing was that it reminded me of like an s quebec spanish dish where they cook fish or chicken and they covered in vinegar and wine solution and essentially that was the recipe and the recipe started off was like chopped the heads off one hundred hereon got and viscera them. That was the start of the recipe. And i was like wow. That's already a big mess. Some of the other things that are still useful. I think i put it in was quincy and quincy eric. Something that are not native to ireland but there was a lot in the seventeenth and eighteenth century that would preserve a lot of quences and so preserved. Quincy was what i would call mark cross again and again and again and also recipes would almonds. The irish were obsessed with amines. Which again is one of those interesting things to think about because again. Do not come from ireland.
California lawmakers violate their own COVID-19 rules
"California's governor who violated rules aimed at controlling the spread of the Corona virus, right a bare minimum the spirit of rules and they tell others to follow. San Francisco mayor London Breed dined at a posh Napa Valley restaurant the day after Governor Newsome was there. Also, a San Jose Mayor Sam Ricardo, who has now apologized, went to his parent's house for Thanksgiving. And in L, A county supervisor dined outdoors hours after voting to ban outdoor dining. All three were on the hot seat Tuesday this after various reports that they violated rules. The San Francisco Chronicle reporting breed joined seven others at the three Michelin starred French Laundry on November 7th to celebrate a socialite's 60th birthday and his
"michelin star" Discussed on How To Cut It in the Hairdressing Industry
"A higher level real good stuff that you're going to get from that as well. As this extra showed. You will also get as a patreon inside a plus member all our previous extra shows. I think we now have about nine in the library for you one from our case and okay good James Atkinson and many more and also you'll then get our weekly extra shows every week to accompany our how to cut it because this is where we give you the extra Gold Nugget Song from interviews. So before we head out of this interview, I'm just going to drop back in to nourish. She's going to share a little bit more on how you can find her online so bap. Yogeshwar Austin, where are we going to be able to do this application send us to the websites that we need to go to so it's ww.w off Fab service Stars, That's plural stars.com is spelled p h a b and that stands for performance in here. And you said Thank you was more than to nourish what he asked him for coming on to today's how to cut it podcast really like what she's doing with this Fab service start and I feel it can be some step towards raising the profile of industry and when there's much talk about State registration one voice in the industry. I believe that this could play a part to wage raising our profile to the consumers and if we can create think that is linked similar to how the Michelin star in the world of Food Works, then I think this could be dead. The right step forward so go and find out more as I say I'm going to put all the links in today's show notes and you can find that online at w w thought. It / EPA 172 and I say I'll put those links in at nourish mentioned. We bring you these podcasts every Monday without faith next week. We have got coming onto the show Mark McIver AK slider cuts on the podcast. I guarantee you won't want to miss this. It is a wonderful interview. So often inspirational what he is going to share and the best way to.
"michelin star" Discussed on How To Cut It in the Hairdressing Industry
"If you're not another if you're not sure exactly is as cheap as anything can be and I think this is absolutely fantastic. I love the concept. I think it has great mileage and I know there was a reference actually that made you read about this standard and I think we can reference it. You sort sync on LinkedIn one of my posts and you guess which was quite a trigger and I believe if we we may stand corrected on it, but I believe wage policies what you did was I was born. She was talking about standardization in our industry. Can you just talk us on from that? Yes, so there must be on LinkedIn. It's probably the only social media that birth. Be used with any degree of skill and I have to say I I was used to using LinkedIn and so I've always seen your posts come through and it's always been very interesting to watch Clips because of course I didn't have Facebook. I could never watch your whole whole shows and this is one of my regrets that as of last week. I've solved that Dom and so now we have a clip coupons up in my LinkedIn feed. That's you and that's course. I click on them and I listen to to what's being said in the industry and there was this lazy there was this lady on and you are informed me that it might be collect because I I described her to you. I didn't quite catch the name of the time and she was talking about how we lacked standards. And of course, you know, I was just about. Like a month before I was re-launching Fab service stars, and I was sitting there going. Oh my God, and you know, I have a great faith in life. I you know, I have a very strong belief system. I have a phone number. Strong religion but this was serendipitous when I saw you and this lady speaking so clearly about the fact that we just found out we are supporting the best in the industry. You know, how does one stand out in the industry? We've got to get some sort of standards in there. And that's the clip. That's the portion of the clip that I got home. And in that moment, you know when you just have a bit of a wobble sometimes and when you're about to launch you think Jesus my am I doing the right thing here. Am I doing the right thing here? It was like a prod was to me it was you and this lady who you tell me is collapse who I have to thank because in that moment, I just stopped. I thought thank you for sending that message to me because it was like someone was just saying trying to just go ahead and step out there and see what it does. But you know right from the start Dom had I not log. Industry with what happened in my family. There was a that was a tragic. I know Fab's standard at the time. That's what it was called fat standard would have done very well. It's just that I had to leave it. So abruptly after a year and in the first year we did so well, but then I had to you know be the mum and that comes first to me by all all accounts. That was my beauty to my kids. And so that's what I did but had I gone on it would have done well, but I think everything happens for a reason and I did not in 2010 have off Media. I did not in 20 2010 or at least didn't have Instagram and you know, and maybe we had Facebook. I can't remember but I was certainly not on it then home. And so I I have to say that I know it can work this time around because we can sing people's Praises without having to spend Millions on a marketing job..
"michelin star" Discussed on How To Cut It in the Hairdressing Industry
"However, pretty it is it's the talent that has to be phenomenal in the business. So he's the shop gets a Michelin star. He's being evaluated by people who know about food so it could be a food critic but is in a meeting them. It could be a a fellow Michelin star holder that's evaluating them. They're always evaluated by people in the know in catering. So I wanted the the song by the way, I changed the name from fab standard to Fab service stars, and I'll tell you why in a moment there no longer called Fab standard in any way that call The Fab service stars. And so the fact the new Fab service stars that we've launched last week. I'll basically like industry experts. So, you know people call me an industry expert whether I'm not sure I've got 40 years of experience and Hair Beauty Nails wellness, and that's that's what I do and then I decided to surround myself and this was a key within a dog. I study Board of people who were just exceptional. So an exceptional at what they do and they are known for their high standards. They're known for wanting to improve industry standards and I wanted my hand and my head checked at all times. So if I got carried away anyway, because you plan you can actually believe your own hype sometimes and get stupid about it. And I didn't want that to happen. So I went in and I got people that I respect in the industry to see what what I'm doing today and tomorrow will be a perfect example, you know, I'm recording a decision that I've made but I had to go to The Advisory Board and talk about this decision. Then they went out and did their research. We all talked about it we came back we agreed and tomorrow there will be a big change to the Fab serviced our requirements to deal with the downturn from Corvette. Because the industry standard is not worth a grain of salt. If it doesn't reflect what is happening in our industry if it's not flexible and doing what in this and mimicking what's happening to our industry. It's not worth having if it's just stuck in the mud. And so there's no no we're not going to change whereas so it is saying chaos with hair and Beauty & Nails and yet the standard stands firm and its belief and I mean, it's absurd because you.
"michelin star" Discussed on How To Cut It in the Hairdressing Industry
"Into the business so that their staff are are able to get keep updated their consumers or their customers that are coming back to them are coming back to them and bringing their friends back to the business and talking about the business really that to me shows that the formula is working. The price of that business is working. They are happy with with attracting a particular sort of target market and they've got it right because what they're offering is what the target market once and they grow steadily at a good rate. They've got systems in place when they're growing. Sorry. They've got systems in place before they decide to grow so they can roll out those systems and really if there isn't a huge amount of staff turnover, that's a great business if you walk in and the team are actually dead. Off the knowledgeable. They're trained. They can answer on behalf of a manager because they've been faced with difficulties wage been trained in how to deal with those difficulties. It becomes very obvious when you're in a slick business because staff aren't turning to the manager every second to look for advice. They've been three games. They've been taught there. Someone has bothered to treat rain the situation and say, you know, what if this happens I you know best and also people will take a risk in a business. I find, you know, hairdressers will take a risk in a business receptionist will take a risk in a business and not worry if they get it wrong. They're going to to be punished in some way or or or told off in a way. There's a successful business. No one's worried about making mistakes wage. Mistakes are being guided, you know, but doesn't argue with a customer if a customer speaking the customer is not interrupted if if a customer wants something they go within reason the staff member will actually go out and get it done for them or organize it for them and I think those so that that may have actually told this stuff that we're here for the customer. We're here to deliver for the customer back to me is a sign of success in a business life. Yeah. It's it's almost palpable when you go into a business. I almost know when I'm doing, you know, where you call it a mystery shop. It's not what I do, but when I'm doing a job sort of a glance over and a business, which I will if I'm if I'm asked to train in a business. I will somehow the other always do a bit of a recci because what managers Me is happening..
"michelin star" Discussed on How To Cut It in the Hairdressing Industry
"Then you can do this by going over to patreon.com how to cut it and there you'll find all the tears that will just suit your level right from just the basic support a level right up to coming in and having some education on creating your very own podcast show with me personally off and that will allow you to also Host this show with me sound good then I'd love to hear from you yet. We have got nervous on the show today. And as I said in the pre-roll, we're going to learn more about the Fab service star. I loved what she's doing here because I think this is what the industry needs and she's going to talk us through some top tips on what it takes to become more of a highly rated service star not just as a salon but as a hairdresser yourself, do you like the idea of being a Michelin star rated hairdresser Salon business worth? Just what nourish is doing and along with her advisory committee. They are going to be doing this by application process. So if you wanting to really stand out above everybody else within your area as a top leading hairdresser, this could be the way forward. I love what she's offering here. And I think you are going to really love this to Let's dive in our interview with no, Aishwarya, Austin. Welcome to the podcast Turkish. Thank you dumb for having me. I I can't tell you how excited I am to do. This is the first-of-its-kind for me. That's what we already excited. I mean you you have said to us haven't you noticed that digital is still seeing quite new to you but you you're doing pretty well. You've got your own YouTube show going. Well, I'd have to see I can only be honest and that happened out of Auto boredom during lockdown. I just woke up one morning and said, do you know what I'm just going to interview people who are far more intelligent than me, and I'm just going to ask them questions that I wanted to know and that's how it came about honestly and and went from there and you are very kind of took it looked good. But I I know that I'm talking to an expert. Yeah, and I've never spent this much time being a prep so I know you're the expert real what's wage. You know, it really has been it takes a lot to do it. But we we've got you on really today in Turkish and I first connected with you judge and actually the British hairdressing business Wars. I know you're you're so well for two of you, you know, we set it in a pre-roll you've worked with some of the biggest names brands in the industry, you know, so, you know your stuff and we're going to be talking about Fab standard Stars. I want really our audience to know about this and why you are doing it but those questions this is same. Always comes to my mom you have worked as I say, but the biggest names out there what catches your eye as a cell on that really is top draw well for a start all they make money from that business and then are they reinvesting some of that money? Back.
"michelin star" Discussed on How To Cut It in the Hairdressing Industry
"Being recognized in our industry is so important portraying are right image to our clients is all about presenting our best service. Today's guest Nargis body off him is a leading hair and beauty expert a business consultant. She is the founder of Fab service stars. And this is all about awarding exclusive stars to our very best professionals. This is our equivalent of the Michelin star that we find within the food industry. Today. We're going to be learning about this and how you can become a recognized Fab service star professional noticed for being the best curious. Will.
The Color of your Plates and Bowls
"I recently received a text from a dear friend of mine that read what are your thoughts on brightly colored dishes. I found some online that I absolutely love but I don't want to be stuck with something that might not go great in our house in the long run I like the plates and bowls so much that I might consider a planning a room around them though. To which my answer was there is actually a lot of psychology behind this and I should do a whole episode just on this question. So here we are when I looked on Pinterest, the category of Michelin Star Pleading, not, surprisingly, the images that came up were either in white or black plates leaving the business of dazzling you and your taste buds up to the food. I tried the search again using the words food plating and again white and black plates dominated the screen. As. A lifelong photographer myself. One of my most favorite areas of work was clary photography and when photographing in restaurants, the star of the show had to be the food itself with ambiance coming in as a close second after all, why do we go there in the first place to indulge in wonderful food that you yourself don't have to cook and to be embraced in an environment that allows you to linger and enjoy good company the same holds true in your home. According to an article by NPR, which I will site in the podcast notes Charles spent an experimental psychologist at Oxford. University who has dedicated his career to studying how environment affects the way we experience food and drink he has found for example that the weight and color of our utensils can affect how sweet or salty of food tastes. And people tend to enjoy the same dish more when it has a longer more descriptive name. In, the perfect meal, the multi sensory science of food and dining spence and psychologist betting pick yetters fiszman in the Netherlands explore how even the most minute adjustments can enhance the dining experience. The perfect meal means something different to everyone spent says, but there are commonalities and the quest of looking for the perfect meal leads to a lot of interesting research. As any good chef will tell you how the food is arranged on a plate makes a big difference. When the plating is artistic people tend to enjoy the food more than if the same ingredients were just dumped on the plate spence and his colleagues found that people enjoyed solid more when it was played it to resemble a Candan ski painting. The shape and color of the dinner where can affect taste as well in general round white fleet tend to enhance sweet flavors in food whereas black angular plates tend to bring out more savory flavors and serving food on a red plate tends to reduce the amount diners eat. Why we know that if we change the actual color of the food or drink, it can change the taste and flavour he says. For, example Dia Glass of Sauvignon Blanc read and your brain may trick you into thinking. It tastes more like a Merlot. The same food can look different when it's based on different color plates spent says and flavor our perception.
Samsungs Galaxy Z Fold 2 5G: All the details on the $2,000 foldable
"Just large galaxy. No twenty three weeks ago. Now it's time for the Godsey full to five Jeez chance to shine. That is a mouthful brought her Chang, and this is your daily charge. Joining me is he not reporter and Samson expert tooken extra me Machar, thanks for having me. So the gutsy full to five G. and that is a really really long name. I'm just GONNA. Keep that point. It got a minor tease at Samsung's event a few back but now it gets the spotlight to itself. So just before we get into all the specs in all the other details, let's let's get the important that other way how much does this thing cost? So in the US is going to cost two thousand dollars. So basically, it's twenty dollars more than last year's model. So it's a lot of money. Yeah. Yeah. Yeah. That does a huge amount of money. All right. Well, this is. This is a foldable and I get the full supposed to be expensive and it is Simpson's third foldable annexed assessor to last year's fold, which famously had allowed durability issues. So what's different about? Full to in what did Samsung do to make sure this phone holds up What we saw with the flip that they had this spring was that they really had addressed a lot of the issues that the first fold had. So they dealt with the problems with the hinge kind of the crease all of the things that people were complaining about they fix those We're GONNA see a lot of those improvements in the new Z. Fold to as well as. A few like updates from the flip earlier this year. So they've redesigned the hinge and it's the same as what we saw in the flip. So you can have it. You can rest the phone kind of you know at a eighty degree angle or whatever you know set it on your table. They also have these brushes inside the hinge. So in this, they had those earlier, but this is kind of the latest greatest version of those basically to kind of mixture, dust doesn't get in the device or you know whatever is in your purse when you wrote this in there. So they, they've done those sorts of things to address a lot of those issues that we saw last year got in in case God forbid something does happen phone are there any special warranty programs or anything they're doing to kind of make sure that folks peace of mind that spending two thousand dollars on something we're kind of seeing the same sort of offers that they had before were. They'll replace the off the. Screen like a one time replacement for around one fifty. So it's less than if you had to go replace the screen on your own. So that's the sort of thing to kind of try to make it. More. Realistic. Well, if the screen breaks I'm not going to have to pay two thousand dollars to get a new phone I can pay one fifty that replaced the screen and it'll be like new again. No let's about how this differs from the previous model obviously. There's a five gene, the name. So clearly will have five, the Axis. But how much five G. is we've talked about in previous episodes you there's different flavors of it. Right so how much access does this phone actually get on the five networks? On this phone basically is all of the five G. networks like this is a really or at least the major ones that we're using right now this is a very big advance over the folds in terms of a lot of things there's five G.. One of the biggest complaints about the first fold was the tiny screen on the front of the device. It wasn't really useful enough to actually use. The fold as a phone people were tending to just automatically have to open it and use kind of that bigger tablet size screen. So what they've got this time is a screen on the front that stretches across the entire front of the device and it just makes it look last year. It's more useful. So I think people will up using this more when it's closed, not just always having to open it. Yet with the five G., we have a five G. model at all last year for the fold in the US. So this time you know five jeep bigger screen. A lot of things that just make this more attractive and the other a features or bells and whistles that. Help this phone stand apart from his predecessor. Another big thing it's kind of that flex. Mod is what they call it. So that's what we saw I with the flip where you could set the device on the table and the screen will stay open in you know whatever degree you put it in. We're seeing that with this one as well. So they're saying, yeah, you can set it up for like shooting You know a video or whatever or you know or if you're watching something or whatever you can just basically has a built in that's the screen and the device itself So you know that's a big thing that I think people really like that was kind of a cool thing that came with the flip. So. That's one of the bigger changes that they kind of also made some good camera changes with this Basically, they addressed the biggest complaints that everyone had with last year's device and fix those in this one aside from the fact that it's still a two thousand dollar phone. You asked him we were on we talked about the the narrow sliver of customers who are willing to buy a thousand dollar note twenty now this is. A two thousand dollar phone I know it's foldable but. Questions about how useful that is who is Samsung actually targeting with this particular phone Samsung. Is actually targeting note owners with this phone. They found that the people who would traditionally gravitate towards the note lineup. Kind of those early adopters who want the latest greatest tech are willing to spend a lot of money to get a flashy device to get a bigger device and. They're finding that people who were buying the fold are a lot of people who have bought the note in the past or still do the notes It's the way they distinguish the flip and the full term. Each other is they see the flip is this sort of like. Cute. Phone that becomes smaller and put. You can put it in your pocket and it's more of kind of. Everyday lifestyle device and they see the folds as really kind of letting you transition from a phone to a tablet like get more done doing more with multitasking and access different APPS like Microsoft Office. You know things that you would do on a tablet but now you also have an inconvenience of the fact that is also your phone right and then you mentioned MC sophism I'm just curious in your. Demos with this device, how like whether they showed off how you use after how took advantage of this bigger screen? Well, they've kind of had this thing since the first generation of fold where it's called continuity where you could start an APP on the front and then open, it will open at work in the bigger screen and pick up where it left off the issue was there were not ten of APPs that took advantage of it I hope that we start to see more apps soon that work with it. kind of sense than. Samsung has been working more closely with Google and Microsoft and Youtube an office and things like that, and then there's that flex MoD. Also where APPs could you could maybe have you can take like a screen shot of something in an APP over here and then drag it to another APP on another part of your screen more with multitasking. So letting you have multiple APPs open at once is a big thing with the fold You know kind of more of that tablets sort of experience instead of just a phone experience. Give everything that's going on. We're still in the middle of pandemic a still dealing with the recession with millions unemployed. What do you think about Samsung unveiling a phone at this price point? It's kind of the same situation that we saw the note where people who? Would want to buy. This are probably people who were not hurt financially by what's going on right now because they're not traveling, they're not going out to dinners they're not going out to bars. Some people are probably saving money right now and they may see, hey, this is a lot flashier device from what was last year. It. Sampson's had a year to work out the kinks. Maybe this is worth investing in. The two thousand dollars is not unrealistic based on what is actually going into the device is just kind of a question of individual people have to decide if they're willing to pay two thousand dollars, but we have to remember this technology is still really early like foldable screens. This is basically just the second year first full year of seem devices with these. So it's not like these have. been around forever like like regular led displays Five G. is brand new. That is also expensive it adds cost to a device. So you know it's just kind of what you're willing to do but then you know as we've talked before, there's kind of factor of with foldable. You get these because you want people to see them. It's kind of how like iphones used to be like. The newest generations had to have some sort of little tweaks to make it. Make people know that you have the newest device, not that s off your device or whatever that you didn't buy like a two year old phone or year old bound. So it's the same sort of thing with this with you know when people are out using a foldable people, stop them ask what is that? Can I see what is and right now you really don't want anybody close enough to you to touch your phone or see it or or even be out that much to have people see it. So you know it's kind of the whole if you're in it just for the flash flashing aspect is probably not worth it but if you're in it because you want a device that transitions from phone to tablet. It would be attractive for people and thinks, lastly, I heard this phone grants some unusual perks what do you actually get with this phone? So it seems has this sort of VIP program for the folds and you get a membership with it. It's kind of unclear how this actually work works. They said there'll be some benefits like six months free of of this like premium fitness workout system like fifty dollars off like a hare service, six months of free of linked premium. Free Golf membership you know a Michelin Star meal that you can get delivered to your home It's it's a bunch of things where it's like. Okay like you know, I don't know how much people take these and the other thing is they said that these are going to be coming to people who bought the previous fold people who bought the flip. So it's not like you have to buy the new fold to take advantage of this if you really want access to whatever these things are under hoping to add more benefits We'll have to see same is actually done this for a long time with its phones. It'll have like when you buy the new galaxy whatever you get. Six months free of dropbox and you get premium bird blah blah. Blah. So it's not that unusual for them to have kind of bundled promotional partnership deals with their device but these are kind of bigger and more like real world things. You just have you know premium flip board on your phone. Clearly geared towards towards a different customer segment. Than just premium clipboard. People. Who have two thousand dollars to spend not exactly well, thanks for your time Shara. If you have any questions about the full to his up on twitter at the daily charge, you create coverage on the phone announcing dot com the charge. Roger. Chan next listening.
New York City restaurants give outdoor dining a go
"Similar Similar nice nice weather weather lots about their living. Eating outside is kind of a way of life in restaurants pretty much have it down in New York. Different thing serving outside can be a big and expensive pivot, especially in places where outdoor space is limited. Sidewalks and parking lanes have their limits, You know, and also nobody wants a side of truck exhaust with their meal. All right now outdoor dining and take out are the on ly options, so thousands of New York restaurants are giving it a go. Marketplaces Kristen Schwab checked in with two of them to see how it's going. Walk down Franklin Avenue in Brooklyn at night, and in some ways, the new normal doesn't look quite so bad. Franklin is like one big, socially distanced outdoor dining party with table spilling onto the sidewalk and into the street. Sounds and smells of different restaurants bleed together. There's Mexican, Caribbean, Ethiopian, Chris Chris Calamity Calamity and and Lincoln Lincoln Wheeler Wheeler are are at at a a table table outside outside Roz Roz Plant Plant based based Ethiopia. Ethiopia. Yes, Yes, we we just just ordered ordered and and We We got got a a tip tip with with injera. injera. And And then then we we ordered ordered was was the the other other one one so so food food dish dish within within Jared Jared on on a a kind kind of of salad salad and and some some some. some. They're They're celebrating their friend who didn't want to talk. Just got a pandemic puppy. And after four months of not being able to eat out, calamity, says ST Dining feels good, But it uh it actually felt a little bizarre the first time Right now. It's sort of just feels normal, like walking around seeing everyone outside eating. Very like very European vibe that I think it's pretty refreshing for New York. A lot of time and money went into creating that vied Romeo Rigali owns a restaurant with his wife, Milica. Ultimately, they sank $5000 into that outdoor space, and it's tiny, just six tables in a parallel parking spot on the street with a few more on the sidewalk. The day they announced that outdoor dining was allowed. I went online and I applied. You gotta prove right away. And then I just ran to Home Depot for Rigali. It would be the first of many trips that one was for plans started. You want 30 for? I believe I counted right. We wanted to make love Tropical tropical tto help diners forget they're eating just inches away from honking cars and idle ing delivery trucks. Then there was the trip for cinderblocks to keep those cars and trucks where they belong. Then another trip for wood fencing city inspected, recalled his parking spot patio three times. And each time he had to shut it down and make adjustments feels like the rules are always changing. Just every day. There's something new was tired of Home Depot. Just a lot. With takeout as the only other option every square foot counts and for many restaurant owners that comes down to luck. Narrow storefront, narrow patio, fire hydrants, bus stops and subway grates. Forget about it. Corner location. Nice. A few blocks away from Rigali is restaurant, Izaak Solace, a French American restaurant with a Michelin star. Solace is known for its $70.6 course meal or it wass. Steve Wang is the director of operations. Six courses, servers at the table, talking with the gas clearing the plates that had been eaten on six times a guest seemed like a lot of contacts. Also, Boxall is his patio is pretty far from the kitchen with steps and uneven pavement along the way, and during that long walk food gets cold or doesn't stay cold. So now the raw yellow fin tuna comes with the tomato dashi water on the side in a bottle on ice. Don't know what tomato Darcy Water is No worries. I had to ask to assault tomatoes down. Let the water drain out. And then you infuse it with kombu and Benito. So guess, pour the tomato water onto the fish. And it kind of keeps the dish cool while they eat it properly Chilled tomato water isn't Wangs on Ly challenged. The dining area is in what was a vacant lot behind the restaurant. Long's team cleared out the trash and added twinkly lights and white fencing to glam up the space. Beyond that, it's not very easy to control the elements. You know everything from the heat. Teo pests, mosquitoes around I'll explain. Finally do not go together. Maybe not. But customers don't seem to mind. And for now, outdoor dining is helping the business break even It is on a good day. Axel's had to close early that evening. A peak night Friday at a peak hour, eight PM Because even after you control the food and the space and the bugs, one thing you can't control is rain. I'm Christian Schwab for marketing.
"michelin star" Discussed on Access to Inspiration
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Andrew's been <Speech_Male> great to talk to you. <Speech_Male> <Advertisement> <Silence> <Advertisement> Thank you very <SpeakerChange> much. <Speech_Male> <Advertisement> <Speech_Female> It was great to speak <Speech_Female> with Andrew and get <Speech_Female> a better sense of <Speech_Female> bitter landlessness. <Speech_Female> It is required to <Speech_Female> stay at top of your <Speech_Male> game in these <Speech_Female> top class kitchens. <Speech_Male> <Speech_Female> As always, if <Speech_Female> you enjoy this podcast, <Speech_Female> please take <Speech_Female> a moment to leave us a review <Speech_Female> on apple podcasts <Speech_Female> on <Speech_Female> our website access <Speech_Female> to inspiration <Speech_Female> <SpeakerChange> dot org. <Speech_Music_Female> <Advertisement> <Speech_Music_Female> <Speech_Music_Female> In <Speech_Female> the next episode, I <Speech_Female> will be talking to Paul <Speech_Female> rules a <Speech_Music_Female> man who has been at <Speech_Music_Female> the forefront
"michelin star" Discussed on Access to Inspiration
"Say anything about A. Say. At the end of the day it's subjective that human beings just like me and you have an opinion just like me and you and they have a power supplies in that they can make or break. A restaurant will make or break someone's career. You making me think about how one determines unspoilt a Michelin Inspector. Detect. This a few things you could be fooled by normal pass. Someone isn't that mission and his own inspector of any guides. You've got lots of different guides, and there will prestigious that will once you want to be in an achievement, but a single Dina fairly early table, though maybe older, a tasting menu on the rain, which can be a lonely night in. Nine goals is on your ride. So in a nice restaurant yellow as he. Was a few nice magazines, cops life. On the table for them to flip through in between cool says they will usually have a tonic water when they come in or an Orange Jason. As let me said and I will probably order one glass of wine, and it will usually be off decent glass of wine. It went Buehl House. It will be. Of mid to high end, gloss depending what you can you many? It really they either leave afterwards. I think all they will leave the card and sites to the restaurant. As you could icy, Andre that done research the very very thorough. They know your name. They know everything I'm with one. And he had approach before in the courtroom seems to everything he knew trying to. College Bamberg new my background's. He knew art. What's everything my age? It was amazing because I know anything about him. He some even though my shoe size is. Having the looking at you to have a start I might visit you three full five times multiple inspectors you'll get wants from Spain and France coming out of its make sure that the mission star standard in the UK is the same as in Spain or in Italy or France across Iowa and they will give feedback as well and I think if one of the inspectors says it's not worthy of the late. You don't get it, so you've got to be on your game every single inspection. Imagine that it's not just about consistency and maintaining dylan's because the bar gets higher and higher, you go competitors out there. That are also achieving excellence to hide you. You keep your finger on the pulse I feel like in terms of our food. Trends was changing in the marketplace, so the bar of excellence can keep getting higher. You've got you team. Festival las your cool that. That showed Nicholas and you'll constantly come up with ideas from the Commie chef would have an idea to myself and you. It's let it run a mate. The dish and you will stand Anita together and see is worthy or good enough for tweaking law. The dishes came from Nostalgia, so we would do like a redesigned trump, Dundee, line and burdock. I remember doing accustomed. Beds custard ice cream easing the Tropez custard powder on a member of the Michigan to come in rounded seeing much i. still asking me what the hell at that forty stores and I told him I said you know it conjures up mice, memories of child it when you think about childhood. She's the Happy Times so and you'll sat a restaurant out of see glasses of wine. And he got his luckily staubach flavor. It makes you feel very comfortable. Especially in a high end restaurant where you can feel a little bit Steph in Isis Stiffen up place. It just makes you feel a little bit. You understand the fade delays flamed as you associate with comfort. Than, the other things is call for me I suppose with social media so especially twitter and instagram following all of your chef Frenzel people that you aspire to be like unite amazing chefs out those cheese, the highest evacuates, and you can see what you're doing, and that flavor combinations in that presentation so very visual now when I was younger before I is to collect cookery books, they're gonNA fashion and dredge moving house now because I have that many cookery books is I think the next time I made my day. My wife thinks it's hilarious Democrat, so half of the the garbage. Tirade the by just can't get rid of them, so you have lexi cookery books of red seventy. Cookbook Cesspool I read I. Don't really read any fiction nonfiction I served to sit and read cookery book so autobiographies of chefs. I live and breathe it, and then the final thing is to save you money when you're a young chef. Frank it wages as you go up the brigade system you get to see in and go out with some of the boys. All the goes from your brigade or friends from for Kitchens and you go into London maybe eight and some of the restaurants around there and you get inspired, even if it's just one flavor, combination, one dish or one sort of presentation you take. Take something from every meal. basically, and was sort of like magpies. He's every chef likes to said that they sort of invent things from nothing, but the not they've been inspired some way whether it's reading or eating out will looking at social media so you do you have to keep your eye on the outside world? Not just what's going on in your own kitchen? I get real sense from higher. Describing onto the lent listens to pressure to perform night after night day after day to maintain that standard of excellence and everyone's it coping with pressures. How do you cope with it? How how'd you get the best from your team I? Suppose I. Thrive under pressure. I love to work in the BUZZER kitchen service account. Describe it, so am I slack? It'd be like a drug is so an adrenaline rush. You feel upset. Knock it off to. To its, but it's the preparations for the day the lead almost like being an actor in the theatre. I suppose he cracked issue lines, and then you have to perform every night I think allow chef side about doing service or thin, especially in a high end kitchen, but I think when you've got some really good people around you that you've trained up new watts with for years, you need that trust in that loyalty around Jay and when everyone's working that pace and at. At that level, if feeling is amazing when you're putting food on a play, perfectly cooked. It's presented perfectly peaceful plant. You may be sourced and the cutlery in the way, the is going to be set by the way to match the wind to it. I think you got buses. A chef of putting a smile on your customers face at the end of the day. That's what it's all about is making people happy with foods and proud, and especially when you him for friends. Friends or family and you walk the end service and guns sit with him and glass of wine or bearing a lot. Wow, that was amazing, and that's the whole point and being a chef I. Suppose is a bit of an ego thing, but also has a huge passion and I think just making customers happy. It's let the hospitality team I suppose you've either got, or you haven't. When people come around my house, I run around which drink unites Chris sale of Nipples or A very welcoming person won't pass nothing. Oshaf to be have gotten them to the job. Even the precious hard. It's worth it basically at the end of the day and to chill out Easter when I was on split shifts, so you of were eight in the morning, so so the three o'clock, and then backing at five, I joined the gym and I love swimming swimming on my and then in. Hof Enough ot minute swim in constantly and against it in the decays. Maybe a steam, hot shower back to I can feel refreshed, and they stressed. Old Guy for wool will have one of the guys comes on your house and. By the cakes from the shopping district taken cake will after name, though is many ways of just relaxing with sometimes football on gun kicked around in the park as a team, he spent a lot time with these people front of House as well as shooting pool on. Get on with the front of House because they are is in is in the dining room, and if you'll wind in them, not going to do a great job, va.. ABC Lots of team things together and then just really really appreciate your days off your time off in your holidays. A make the most of them always look in a book and things up in advance. If he you go as often gun, see family and friends. It was my estimate me feel ever. Because you get caught up in the cycle of what wet wet wet wet can the kitchen on in this so stainless steel box with no windows and very noisy and hall. A vacation. It's not just something that people go into halfheartedly is a lifestyle say is a lifestyle. How does one STYLE JOE? With plant based diets and vegetarian food, becoming far more to die as a nation, thinking feature will only more of a balance fate of Vegetarian vegan dishes, meat, and fish, and I think the vacant dishes will become a lot more diverse and a lot, more delicious and a lot more everyone straight everyone. Will once we a little bit more like got at the moment? There's any seven ingredients that we can produce.
"michelin star" Discussed on Access to Inspiration
"This is a career vice presidents who both worked in the hospitality industry. And after winning at cooking competition at the age of thirteen Andy started working time as a pot washer in the kitchens of his local hotel. Following trading at College, he was taken on by Simon Hague at Malady Court in Warwickshire England as an apprenticeship and after four years he then worked under Simon Grogan at his acclaimed Michelin Star restaurant clue in the district. Before you determined to Molly, court Weird Danja became head chef in two thousand, ten, pretending the restaurant's Michelin Star for years running. After that anger to become headship at the curly. In just under a year, the team were awarded for their hard work when Angie gained his first Solo Michelin Star in the twenty fourteen guide. After that Andrew joined subway house Oxfordshire, overseeing restaurant six, which won a number of accolades, and during this time he appeared in a great British menu on TV, so I think we can definitely are on something of it what it takes to achieve and maintain excellence from Andruw. Welcome to the PODCAST, Andrew. I you saying thanks for having me, so that's word excellence our focus on this conversation. It can mean many things to many people. What does it mean to you? Excellent say in the chef world it's all about consistency is a big word for us and discipline, which produces excellent results site. It's a really strong word, and it's something that we were all day in the Hawk kitchen environment to produce amazing. But sometimes we get a bit cool up in what we're actually doing any petition dinner when building rockets to fly the main. We strive for perfection in presentation in flavor in our working methods ingredients we as the way we source ingredients at providence ever think says a real passion. I think you've got to have that passion in your belly for cooking to be able to put up with the lifestyle in the hours except. I? Understand you have a real passion and commitment to Excellence I. Guess as a leader when you're working in a kitchen. How do you convey that expectations to other people around you? How do you do that? That's a hard one. Learn a lot about management, basically from Simon Hey by the records say he used to say cooking's easy is the managing. The people is the Hobbit and thought is so trade in any career any job. When she'd been in the industry for long enough you can do the cooking with your eyes closed. It was management of each oil. Go in the kitchen. Knowing what may tonight and what gets them going? Everyone's different is a team game cooking in the Kitchen Brigade System Siegel that discipline. Case System of the army respect levels, etc, people assertive reporting into the top chefs. You know the chefs and the has chefs in the kitchen. You're running a tight ship. 'cause of the a business and you WanNa make money and you will want to achieve accolades entice customers. Insight is real complex environment in on the. Next to people. Spend time individually, even if you are the executive chef at pick up, an is going next chef have a chat with the tools to them. See what inspires them. See what they WANNA do next and the cool put wells, which is where I am now they do losses. Patriotic paint the trail things to see how you feel, and so what your aspirations all, but this time for. For that in the kitchen, right, prosecute you on your feet, so you need to talk face to face, and then you also need to understand if somebody does something wrong how you discipline them or how you correct, because despite screaming and shouting out the Montana Walk, you know pulling them into a room on their end up being a chat with them and telling them this why this went wrong? Etcetera etcetera is a real balance. Your individually managing maybe ten people every day, so it's quite stressful. It can certainly sounds like that, and as you say, it's together. You're striving for consistency and excellence and the Michelin Star is the shootings. I guess diners have also the quality that they're going to receive in a restaurant for those listeners in the podcast. Maybe aren't familiar with a Michelin. Star is tells a bit motorboat that what is a Michelin Star. Benchmark recipes in the chef world. Fade a space, people follow the guide. The. Michelin Guide was invented full time on a factor of people who have caused back in the one, thousand, nine, hundred nineteen is, and it would give people advice. A good restaurant was to stop. Eat along your journey from eight to be, and it's sort of evolved now into this really glamorous read books. Everybody follows some weights every year with basic breath to see wins the awards who loses the awards a bit like a soap opera. Basically unlocks segment of customers that you would never trust if you didn't have one and so certain clientele have trust in using very very good ingredients, sourcing might be likely A. Hundred F. Everything. Everything's might fresh in house. Nothing's bullet in. And you know really inventive feeds site pushing the boundaries in the. One Star is they say it's all about the feeds up to three stars I think Golden Ramsey Saddle Makia white Saturday was in document chairman. The what she, when I was younger that you should be able to smell the chefs off to shave in the dining room when you have three missions. Character of the chefs in the dining rain basically. So. There's one getting to a Michelin Star on the retaining Michelin Star. How do you do that because I know you did it three times when you were in one restaurant that you were are. Retained at Mallory, cool I retain the star, and that was just about keeping everything consistent site. The dishes, a sort of trademark dishes, everything is seasonal gotta lovely kitchen garden at Mallory. literally will count and see what was in season in England. 'cause. Obviously sometimes you can walk arounds supermarkets in the strawberries all year round. Pineapples in the United States just. You know what since. Nine season see you could literally go out and pick beast. Peach of the trade or vine, and just stand in the sun, and it was worn. It was delicious I that was inspired to create dishes quite easily by just wander around the garden and keeping seasonal, and it was all about flavour. Really so making sure that you concentrate the flavor so doing page dish. It's all about the peaches, and you would just maybe A. With some Ross Basil something vendela. That was the star of the Shite. It's clear what they want the Michelin guides with Fayed and many as etc.. Trying to win? One is a different scenario. You have to pay more of an attacking game I supposed to get noticed. You need to get the Michelin Inspector in Syria. Stop assessment it whereas Mallory. Cole was well-known at Outta. Michigan stops so to ten years, and it was a relic shutter which famous brand across the world. It was sort of easier. If you'll starting up on your rain or in restaurant or chef restaurants, are you'll background pedigree really helps to entice them, and let's see what you're doing, but yeah, you could really Bangla trouble and get them to common when they come. Then you've gotta be one hundred percent and you. Come in the book and false names they may book in that real name. You know that type of WanNa. Type of tatum might be hidden within a type of full and the end of the day. You'll cook, you estimates you're cooking, fuel, bread and butter, the people that are going to pay the bills by the wages, so everyone should be guessing that Michelin Star Standard Experience from the welcome to the goodbye. Obviously if he clock to this and inspect. E. Try harder, maybe sometimes. That's the wrong thing today because they can feel it aside that you'll trying to art, you'll. Mice needs to be just of not true and just cook. If you pick in your friends or your mother, only just the local guys from down the rate say I'm guilty of that to amend that. When I left Monterey, I went. went to restaurants. Michelin Star, the twenty twelve kills now and the Michigan specs came in, and he ordered a glass of orange juice because they're driving, so they didn't usually drink too much. They might have one glass of wine with with lunch or dinner and Yoda Orange Jason. Restaurant manager had an older than the orange stations supply raw hand squeezed at. Seven and I remember one of my genius, just running upstairs staff accommodation, and pulled down con of TESCO value, orange juice that we put in a lovely tumbler with Somalis and the mission spectrum. Drunk kitten didn't.
This restaurant is using mannequins to enforce social distancing when it reopens
"So it just lighten up there's a restaurant in Virginia called the inn at little Washington oh yes I love the story it's a three Michelin starred restaurant and they plan to open for dinner again on may twenty ninth and that they're gonna start welcoming their guests and at half capacity outdoor seating of course as early as Friday went at some of the restrictions are eased in this area of Virginia well this is a really fancy she fancy place and apparently they're going to they don't want the empty tables to make people think they're not a great rest of the story so they're filling empty tables with these old fashioned mannequins to make it awkward for customer either social distancing it is the creepiest thing you have ever I
Michelin-starred Virginia restaurant reopening, using mannequins to fill empty dining room
"News the restaurant in Virginia plans to fill all of its tables when it reopens while still maintaining social distancing B. N. at little Washington will set groups of mannequins to make the three Michelin star restaurant feel full coronavirus safety guidelines will prevent the restaurant from serving more than half its capacity when it re opens may twenty eight shelf telling reporters yesterday he's always had a thing for mannequins because he says you can dress them up or do whatever with them that you want they also never complained about the
Why Is Plankton Our Tiniest Unsung Hero?
"One of Earth's unsung heroes is also among its tiniest plankton. A single celled algae. It's barely visible to the eye. But it contributes to some of the world's most important resources it's essential to the food chain. It's a main supplier of oxygen and it's the fuel that keeps our cars running and our homes heated these organisms. No bigger than a human hair float. The sunny upper parts of the Ocean. The two main types of plankton phytoplankton and zooplankton support one another phytoplankton and organism so small. The millions can fit in one drop of water produces its own energy through photosynthesis accounts for nearly half of all photosynthesis on the planet zooplankton which are tiny animals in. Crustaceans like Copa Pods. Along with other small fish and marine creatures eat phytoplankton. Then become food for bigger fish and so on up the food chain from seals dolphins virtually every creature in the Ocean. Each either plankton or an organism. That depends on plancton in a David versus Goliath. Battle filter feeding baleen whales like the humpback rely on tiny organisms. Such as plankton and Krill. A filter these whales take huge gulfs of water than use their tongues to push out liquid. So foods like Krill. Plankton remain right. Whales also swim up and mouthed through plankton filled waters. They trapped the plankton and third tongue. That pushes the organisms down their throat but plankton role in the food doesn't stop in the ocean polar bears and seabirds rely on Plankton. Fueled meals like seals and fish. Even humans. Count on fish and therefore plankton to survive Americans loan eat around fifteen and a half pounds or about seven kilos of fish and shellfish per person per year. That's a whole lot of plankton. Plankton itself is making. Its way toward dinner tables. It's not common in restaurants yet. But on Angelina and Nuno Mendez. Both shafts of Michelin starred restaurants in Britain added Plankton to a special event menu in two thousand thirteen. This included delicacies. Like a plankton cocktail and plankton risotto. Leon told the UK newspaper Metro. It's velvety dry. Before mixing it with liquid silky ones mixed oily an elegant pungent on the nose yet subtle and leaves a long finish in the mouth while it's still wearing restaurants. Plankton is slowly catching on. According to fine. Dining lovers plankton producers Spanish agriculture company Phytoplankton Marino are growing microalgae for human consumption and one chef even tried his hand at Phytoplankton bread. Plantains earthly contributions go beyond the food chain. Marine plants like FIDO PLANKTON KELP and the plankton. Pretty seventy percent of Earth's oxygen in fact pro chloro- caucus type of phytoplankton produces the oxygen for one out of every five breaths a human takes and IDA plankton superpowers. Don't stop there. Not ONLY DO THEY HELP. Produce Oxygen through photosynthesis phytoplankton take carbon from the atmosphere during the process of living and store it in the ocean. They die which ultimately helps curb climate. Change this is similar to the process. Trees used to store carbon in leaves since photosynthesis consumes carbon dioxide. The carbon is basically stored in each plankton. A one group of scientists found that FIDO plankton incorporate up to forty five to fifty billion tons of inorganic carbon into their cells and that petroleum. We used to fuel our cars. It's made reprocess. The dates back to ancient seas and also involves that tiny superhero of an organism plankton when plankton die they sink to the bottom of the oceans. Here debris settles on top of them and chemical reactions transform the materials into waxy kerogen and Bittermann a black tar. That's one of the main ingredients of petroleum the carriage and also undergoes further changes as it heats and it becomes what's known as crude oil or if temperatures are even hotter natural gas plankton may be essential but the small organism is also a little bit trixie scientists too long struggle to accurately predict fido plank to numbers and growth rates. But that changed in two thousand five thanks to Nasr's satellite observations and thus reported that scientists can figure out phytoplankton numbers based on how green water is when phytoplankton get stressed by cold water. They become less green phytoplankton. Rich waters become greener as conditions and growth rates improve. Oh and by night. Plankton filled water conglo through the organisms bioluminescence electric blue green red or orange researchers estimate phytoplankton makes one percent of all of Earth's biomass. That's the total mass of organisms. But that number is dwindling study published in the journal Nature in July of twenty ten showed that gradually warming ocean waters have destroyed some forty percent of earth's phytoplankton since nineteen fifty whether we know it or not all. Humans rely on this micro algae. That's why a forty percent decrease or more is worrisome.
How I Built Resilience
"Okay onto today's bonus episode. So as some of you know we've started this new series of online video conversations. Where every week? I talked to a founder or an entrepreneur or just a wise person about how they are building resilience into their businesses. Right now and in case you missed these conversations. When they happen live. We are posting an excerpt. Right here every Thursday in your podcast feed and you can see all of them on our facebook page facebook dot com slash. I built this. Just click on videos anyway. Last week I spoke with six chefs about the impact of cove in nineteen on the food industry. And today we're bringing you conversation with. Jose Andress the founder of world's central kitchen. Jose as many of you know is a Michelin starred chef known for as many restaurants around the country including minibar in Washington. Dc AND BAZAAR IN L. A. Jose is no stranger to giving back in two thousand ten after the earthquake in Haiti he founded ruled Central Kitchen which is a nonprofit that provides meals during times of crisis specifically natural disasters and in the wake of the Corona Virus. Pandemic ruled central. Kitchen has been on the ground serving hundreds of thousands of meals daily to people all over the world. I spoke with Jose at his home in Maryland. Where he's cooking with his family delivering meals and feeding the masses by borrowing some bigger kitchen's like the kitchens at the stadium where the Washington nationals play baseball in Washington DC. I've seen some videos. You outside the stadium then literally delivering food How are you doing are you? How are you staying safe? When when when you're doing that work well listen People as being from the beginning why we do what we do. I mean frankly was Chan is doing close to two hundred thousand meals a day so they will reach three million meals way. The today on this is reality. But we don't do it the long way our organization that we've proven over and over that we can go from is more organization to sometimes the main organization in a in an emergency in Bama's we were the first one on the ground Fed for the NYLAND's eighty thousand today. We were the first one Sundays before anybody else show up here. Obviously America's own is what we belong on to be able to put the know. How of wasn't Kitchen the surveys of federal Americans is the best Moment in that in the way of we wish we were out of business and we had to do it but we Feeding save thousands many of them American people In the British cruise ship we help the government than we went cutting four to help the Governor. Newsom to look the same in Oakland. We knew that this was about to happen. We call it from the beginning. This is going to become a health prices. Obviously everybody's GonNa talk about the economic crisis but above all these may become a big humanitarian crisis not only America but the run the world humanitarian crisis because Latvia foot. So how we do it. We are trying to build restaurants to join. We have more than five hundred restaurants across America. We are adding new restaurants almost everyday. Well why we do it. Because who better than defeat Americans than the same chefs do it in the good times is not like restaurants that are gonna be retiring from what we are able to contribute by. The restaurants are barbed distribution. Their leaders shops. The owners of the restaurants are in their communities. They know their communities better than anybody with partner with local organizations that know the neighborhoods very well so we may be feeding into bronze in Harlem only housing fellows that need our breasts because nobody else is there or all of the southern many angios receiving funding May NGOs. Don't have any more the same luxury of volunteers on the systems that we took for granted are shutting down with forget the NGOs are the third biggest employer in America on. When does India are not up and running this system breaks? We should be super thankful for them. Because they do an amazing opening surveys. So what we're doing is covering the blind spots. We are in more than hundred cities as we speak in multiple estates. I'm always do it. Will we partner ownerships achieves something very simple at three hundred sixty degree response What we see here is how together we can show Congress and the White House what legislation what bills. They have to pass to make sure that we're no wasted fought by farmers no being able to sell it and throwing in the fills or the production. When this time we have many cities across America? Where families are hungry. We're trying to rein smart solutions.
"michelin star" Discussed on What Got You There with Sean DeLaney
"And so the CBA crispy potatoes the audio of leaks and the red wine and the League's being a little suite of the source being a little panic an acidic that workout so well and the dish was a nest and classic and never changed the recipe inserting six years. Yeah we're we're close to lunchtime here. You're making me start to salivate when you created dish. Did you think you would live on? It has no but I knew that it was a small dish and then following that they were a lot of imitator. But I don't go imitator because I was kind of imitating myself. My mentor Baku's what he did. And but finding a different technique different a whole at the end was different tasting different and being different but yet one thing leads to another and I think a lot of chefs are inspired by other people scooping but in a very different way they thought to think left side or let field an an and and so. You don't really recognize the dish. In comparison to the one wins by you but there is a trend. There's a threat of. It's funny that threat of thought. Everything you've talked about. You can really see the culmination of your experience in the farm. Learning from great mentors point mother places. It's so great to hear when you relived these moments. Some those awards some of the Great Memories. What what's that like for you? Well I'm proud for whatever achieve. I want to do so much more in my profession. I think we I have I'm definitely Actress they do continue to support young chef. It's you know we created a foundation with Thomas. Keller and Gentlemen Beaucoup is the son of Paul bocuse on on Committee Gavin case in is with us and we have a committee of about fifty chef in America of the finest chef and it's a foundation for multiple multiple. Kaby and it's about also raising grants to be able to give the opportunity to young chef to take a sabbatical at say of three months and travel the world and in any of the greatest restaurant daydream. Love and we ran everything for them and I think that oppourtunity. I didn't have it when I was a young chef but I would have dreamed of it. And it's not easy for young chef to or young cook too cook to quit his job and be able to travel and come back and keep his job so that those grant really help work with the people they work with and with the restaurant they really wish to go and work and we bridge the two and make sure and it all work and that's that's so life changing for all of them out. Yesterday I did an event here with Kristin and Michael From coquette in New Orleans and she gave me two letters. Kristen give me two layers from to where young chef and say you know. I had one chance for radio. Had the grant and she went to rally in again as their stash and here. I have another later from a young chef. Just receive a grant and she's so so happy she's ecstatic and they wanted to write you a note to say thank you to you and the formation for that and And I was very touched because two young kid from New Orleans. A restaurant coquette. I'd be able to apply for these grants and win the grants and so it's it's really rewarding in a way what we achieve with that and we also support the American theme to the book is though which is a competition every two years in Leon my own town and that's where twenty four country compete for the gold silver and the bronze and about two years ago a three years ago But Peters who now live in Austin and going to open his own restaurant and Five years ago a young chef American chef won the silver for the first time on the podium in Lien against twenty four three years ago we won gold also with Matt. Peters who now live in Austin Texas and we'll be opening Swanson. They're supporting the American team to the book. Store has been a goal also and the next one will be in twenty twenty one in January generate twenty twenty one in Lille so look for that and we will have all that linked up in the show notes as well any final advice. Maybe there's a ten eleven twelve year old. Wants to be a chef. Some Day they love being in the kitchen any parting advice for them. Well I will tell them through right to buy my book Letter to a young chef. I wrote the book. Who's got it right over there. Oh you got it. So you buy the book letter to a young chef and segregation even because the second edition included a lot of American to write me a small letter on subjects such as TV discipline and gradients technique. And all that because I wanted to a second voice to my voice as advising young chef what to expect in this world of cooking and is not advice should be the only advice but I think today there's many books who won you well motivate you. Well said the leak and gradual in this business fantastic. We'll chef Danielle Balut. I cannot thank you enough for joining us on. What got you there. Take you look forward to speak to you again soon or cook for you. You guys made it to the end of another episode of what got you there. I hope you guys enjoyed it. I really do appreciate you taking the time to listen to all the way through. If you found value in this the best way you can support the show is giving us a review rating it sharing it with your friends and also sharing on social. I can't tell you how much I appreciate it looking forward to. You guys listening to another episode..
How Will Food Banks Meet Demand Related to COVID-19?
"With children at home and countless adults out of work food pantries and food banks are more important than ever for many. Americans. They've been the difference between eating and not eating for years with the novel. Corona virus pandemic that demand for food could soar higher than we've seen in our lifetimes. And so what do we do to ensure these essential local food pantries? Stay afloat honestly. It won't be easy. We took for example our local Atlanta Community Food Bank which as one of the ten largest food banks in the world distributes more than sixty million meals to more than seven hundred fifty five thousand people the Metro Atlanta area and north Georgia. But maintaining. Those numbers isn't only concern. The Food Bank is usually staffed by hundreds of volunteers. Now it has zero it discontinued its volunteer programs to help curb. The spread of the virus and the staff is brainstorming. New Approaches to tackle covered nineteen had on we spoke with Kyle Wade President and CEO of the Atlanta Community Food Bank. He said we have to adopt distribution methods and minimize the number of workers coming in and out and instead of asking people to come into pantries to shop as they wouldn't a grocery store. We're asking Pantries prepackaged food into bags and boxes for drive-thru distributions where the client never leaves the car other food banks across the country are similarly adapting in Ohio. One of the earliest states to impose restaurant closures and self-isolation rules foodbanks stopped serving hot food and began distributing brown bag grabbing go meals according to thirteen. Abc In Toledo staff members at local food pantry. Helping hands of Saint. Louis are wearing gloves and in some case masks and they're using tape on the sidewalk show clients where to stand for proper social distancing while waiting for food their team had to stop accepting donations entirely after curbing its volunteer program for safety and harvest. Hope Food Bank in South Carolina shifted its distribution model to drive through only to limit person to person contact with covert nineteen shuttering businesses across the country. The Need to feed the hungry grows rapidly at the same time. Grocery stores are overrun with scared. Shoppers though rest assured supply chain experts. Say That toilet. Paper supplies will be restocked and general food supplies should become more normal as panic buying subsides. So how food banks access. The bulk of supplies they need for one. Wade says the Atlanta Community Food Bank will lean heavily on partner. Farmers he said farms have access produce. And that's a big part of our supply chain right now so we'll rely on that even more because of pre existing grocery store partnerships food pantries can source bulk products quickly and with better margins than consumers. That's why food banks around. The country are asking community members to donate funds instead of food. Wade said you can give me a canned food costs you a dollar or you can give me a dollar and I can get nine cans of food. This is the same. Even outside disaster times for the Atlanta Community Food Bank funds are also more essential than ever because they like many other nonprofits had to cancel fundraising events in March of two thousand nineteen. Their hunger walk run. Generated eighty thousand dollars with ten thousand participants. But this year it's been canceled. School closures across the country could leave up to thirty million kids without meals according to CNBC. That's because the national school lunch program feeds up to thirty million children per day. The correlated breakfast programme beads fourteen point seven million children daily in the child and Adult Care Food Program serves more than six point. One million children schools closed national and local groups are doing their best to keep children fed in North Carolina for example no kid hungry and see is continuously updating list of free school meal locations in Northern Kentucky restaurants like Poseidon's Pizza Company are supplementing local school cafeteria efforts by offering free small pizzas to K. Through twelve kids. According to Fox nineteen celebrity chef Jose Andres turned his New York City and Washington. Dc Michelin Star restaurants into takeaway kitchens to help those in need. Employees are asking for seven dollars per meal. Although those who can't afford to pay don't have to under his also working with other restaurants to serve as community kitchens to cook for world central kitchen and he's calling on Moore to do the same. Where possible end food? Pantries can help with this. To the Atlanta Community Food Bank is bringing supplemental food to five local school districts adding to the resources local cafeterias have in place for daily meals for children and their families. Wade said providing about ten thousand pounds. That's forty five hundred kilos of food per week per site right now. That's about a quarter of a million pounds of food. We expect to provide these schools altogether. The feeding American network which the Atlanta Community Food Bank partner member of is taking unprecedented steps to ensure its members are able to feed people in their local neighborhoods. Feeding America launched a covert Nineteen Response Fund a National Food and fundraising effort to support people facing hunger. They're working with government leaders to ensure its response include support and flexibility for Federal Nutrition programs ensuring that twenty two million children who rely on school meals have access to food outside of the classroom building an inventory of emergency food boxes to distribute food banks as need increases and providing emergency grants to food banks
Dining in Cork, Ireland
"Week. We are with Monaco's Johnny German as he talks through the reach and varied culinary delights on offering Cork Ireland's second city in the southwest of Ireland and on the banks of the river. Lee Kirk or as the locals refer to it. The real capital is a true culinary. Hotspot first-place visit is a Cork Institution. The iconic English markets buying the city center a bustling Victorian covered marketplace packed Boulevard sans trading products from the local to the International. Maneuver your way onto the barrel. Vaulted CEILINGS THE ALTERNATIVE BREAD COMPANY. And pick up a loaf of traditional Irish soda. Bread loaf under your arm. Wander over to O'CONNELL's fishmongers which offers freshly caught fish arriving daily from castletown bear in West Cork. Get yourself a slice of the very popular oak smoked salmon to pair with your bread. Even Queen Elizabeth herself visit the marketplace. During a state visit into an eleven pat O'CONNELL the fish monger welcomed the Queen and pointed at a monk fish. He said it resembled his mother-in-law. The Queen laughed uproariously across a few Stolz to a Riley and sons butchers established in nineteen. Ten here get a good serving of tripe tra- Sheen and Caribbean some or d'oeuvres to chew with relish tripe is the stomach lining of a sheep or cow tra- sheen variety of blood pudding and Caribbean pig trotters. Old famous in the market due to its long standing history of providing salted beef and to sailors circumnavigating the globe departing from the coastal harbor of Cove. Exit the English market and amble along to the Michelin starred. Itchy GAUCI on key patrons. Sit on stools or at the counter and observe the chef. Takeshi Miyazaki at work in the open kitchen experience. Japanese haute cuisine fused with local ingredients in fact Miyazaki uses local English Beans to make his tongue cut through dishes. The menu offers items that are grilled steamed pickles chewed in rice soup and Sushi me all reflecting the seasons sample the spring dishes pickled awash with Sardine Rhubarb welcoming. And She Soto's has crunch Kenny cream. Crockett with castletownbere crab unusual. Koji mayonnaise perhaps knockback. A man in Tokyo wants me to never drink hot sake. As it will give you a roaring hangover. He continued to confidently. Say Drinking ice cold under no circumstance would give you a hangover from experience. I can categorically confirm this is untrue after succulent meal of Japanese cuisine. Checkout alchemy coffee. In books on Barrack Street they used three F. E. Independent Irish coffee roasters. I promise a sip of the coffee in alchemy will make the drinker releasing audible in pleasure. The cafe has used books to flick through alternating art exhibitions from local artists decorate the wolves and all of this adds the creative and relaxing ambiance for dinner look no further than Para Diso. An internationally acclaimed Vegetarian restaurant known for its innovative menu parody so uses local ingredients for an international taste braise TURNIP SPROUTING. Broccoli and chilly glazed. Pan-fried Tofu with Patrouille. I some of the highlights on the diverse locally sourced menu. Even for the most carnivorous of meat eaters. This vegetarian jam is a culinary highlight of the city after such a gastronomic Odyssey. A final coaling to the Abbey. Tavern is much needed on the way to the pub take post-prandial Stroll Through University College Cork and admire the neo. Gothic quadrangle employs tres. Now for an evening staff Digestif in the Abbey Tavern a pint of Murphy's referred to me once as glorious mode of the River Lea make sure to bring along a copy of night boat to ten year by Kevin Barry Long listed for the Booker Prize last year this very pub features in the book and gives the reader great insight into the colloquialisms lyrical accents and the culture of this great city wined dined evening in a snug crack. Open a bag of cheese and onion crisps. And hopefully you'll be treated to a boisterous sing song as the night rose on and on
Lyon Is the Real Capital of French Food
"Week. We hit to Francis third largest CT. Leon challenges the likes of Paris with food and drink selection. Our Guide is Monaco's Maddalena Polish. When you think of fine dining in France Paris is probably the first city that springs to mind. But for those in the know. It's Leon Francis third largest city that clinches first prize is the country's gastronomic capital. It boasts more than four thousand restaurants. Fifteen of which have Michelin Stars. Leon spoils choice in Tom Savitri. So it's wise. Start IN THE CENTER IN. Leon's press cheol or almost island the first port of call when dining out. Leon is a visit to one of its countless versions his red and white checkered tablecloth zero hallmark of the press skills winding cobbled streets. You need to the city. These cozy destroys originated from small ends frequented by traders in the seventeenth century visuals glow with an intimate convivial atmosphere and serve generous helpings of authentically and as cuisine wholesome home cooked meals which favour fresh produce an adult out without pretension or extortionate price tags on the rue saw. Joan London is Labou. Sean defeated West Chef Julia. Isabel and Laura Peyot march to the legacy of the famous mothers of Leon who emerged in the nineteenth century. These women of humble origins who having been released from household surveys opened their own restaurants and enhanced the reputation for excellent food defeat US contemporary dishes that remained faithful to authentic bushland fat but with fewer calories for a set menu of twenty eight years. You can indulge in a parade of salad bowls before choosing a substantial main such as canal red mullet with shellfish salsa with a hearty vegetarian lasagna replete. With strong nights childhood nostalgia. A selection of liquid cheese is followed by choice of desert which fused shopping sweet flavors like lime cheesecake with peanut paste dark chocolate cake with candied mandarins. This bustling each Twinkles CHOM and fills up quickly each night. So it's always wise to book ahead the best way to get to know the central peninsula is to discover it on foot on a morning walk up at St Rolling. Slate is the perfect antidote to the food referee tone by evening individual for energy. Please check out. The specialty coffees in delicate pastries of La Guardia. Cafe on through happy rotate. For Hot. He started the day. Head to diploid nestled near the Sun. This cafe Russell's up your quintessential millennial brunch with a twist. Classic Avocado Tastes his pad with roasted squash period. Will pancakes meat? Smoked Salmon and cream cheese dip Lloyd Sunday brunch mini features sugary surprises like chocolate coated chestnut model names with copious amounts of cheese egg and meat. It's fair to say that traditional Lyonnaise cuisine is not particularly vegan friendly if the rich food and vast quantities of the Schanzer left you in need of something greener and lighter than Asian fusion restaurants by SA- by on the Petite Rue de France. Is the perfect counterweight. It serves Southeast Asian Street Food and top US and deserves praise for its fast service. Leeann can be at mart and it's full splendor at night when reflections of its artfully illuminated buildings REP lacrosse. It's rivers. You can observe the spectacle from the character. Full Monkey Club cocktail bar which overlooks the road. A short stroll from the upper house dimly lit and decked-out like Victorian Boudoir. This sultry settings perfect for a nightcap is jungle. Patent rules aligned with curiosity cabinets. Houseplants and rip leather seats abound. The Monkey Club finesses the alchemy of cocktail making specializing in old school. Spirits Drinks Manouchehr on from Victorian literature off the Queen of Hearts. Our a drink of Hendrick's GIN partying. Sarah Flying Fresh raspy and champagne food is the lifeblood of Leone. It chefs take pride in its rich culinary history while at the same time applying modern twist taught classics. It's a synergy of preservation in progresses unle- on its title a gastronomic coughed of France. And Dare I say it over your so issue yet? Another trip to Paris and go exploring around Leonti trees
Rio de Janeiro, Botafogo
"Rio de Janeiro is not known for its food. Bossa Nova Jaw dropping coastal views and a year-long party spirit is what the Brazilian city has come to be known for the southern rival of. Some Paolo is Brazil's culinary scene is taken seriously in part because that's one of the biggest selling points of the sprawling concrete jungle twelve million city residents. Brazilians will often tell you that the only thing to do in some Paolo is eat but one neighborhood in Rio is becoming a hot spot for new dining experiences offering something more refined ended up to date than the mountains of fried shellfish and basic beach. Snacks Botafogo is an area further up from the emblematic Panama. In Copacabana Strips towards the center of town a nondescript neighborhood famous for its football club than anything worth visiting. You go there to get your car teat pop into the dentist. Visit a great aunt who lives in one of the High Rise apartment blocks today on any given evening. The areas buzzing with young Cariocas Rio Residents. It all began around five years ago spurred by lower rent in the areas more favorable location. Botafogo is a halfway meeting point for the artsy crowd that live up in the hills of Laryngitis Santa Tereza and those who commute from Lebanon and Gavia. What stands out is that butter. Fogel has an experimental confidence that hasn't been seen in the city before with many establishments running a multitude of Functions Cafe Come Delhi Barton Gallery and Art Center. All in one space on offer is a clever mix of traditional hole in the wall bars or tackles that have moved away from selling generic mass produced bid to locally brewed Ales. Let's act alongside laid-back. Restaurants often disused car mechanic shops that have been revamped to offer fresh. Well presented dishes at affordable prices plus a few Michelin Stars topless thrown in restaurant. Last cy helmed by CHEF RAFAEL Costra. Silver is credited with really kicking off the gourmet seen in Botafogo. He's earned mission star since the place opened in two thousand fourteen and sources ingredients from his own garden as well as a plethora of nearby produces in grows. The menu is Brazilian but with a distinctly Basque flavor and lay out small plates. That stunningly presented cost spent several years in the Spanish part of the Basque country before returning to rear further along. The same street is market. You Come Tech. Customers cannot for their tasting menu as part of their dinner service. But there's plenty of space at the bar to just sample cocktail for simpler. Quick Bite. Resto bar KUNA has gained a reputation in Rio for its homemade hamburgers. The line regularly curves passed entrance with Pre Party. Goes opting them. Vegan inspired cats. You Burger all soft. Shell crab in a bomb order. Side of Deep Fried Mushrooms Croquettes said with generous dose of was sobbing mustard. They're delicious humid some nights in Rio plus dancing to their Afro House and Techno Dj sets calls for tip top soft drinks list to quench your thirst. Community subs traditional Matej their own in house. Fizzy drink and ZINGY NUTTAL. Jesus like lemon ginger and hibiscus. The founder Bruno Negron seems to be focusing on creating a culture around food in the area. He helps run a regular market locale community. Let's project gets independent for Jesus together. There's a miserable feeling among cariocas here of wanting to help the poor communities around them with sustainability and a great to social awareness. Shed by many. The onus international restaurants has taken note of the areas new buzz a successful haunt Lapuma over in Panama. Run by a French Jew. Went onto launch CANASTA. Rosenborg last year a wood burning. Fire UP ON TERRACE. Russell's up messy dishes like whole cauliflower drizzled with Sadiki that accompany that wind by the glass list crew is part english-owned a wine bar that specializes in natural and organic bottles
Eric Siu of Single Grain discusses effective content marketing strategies
"I'm Marc lack on business rockstars joining us is Eric students you know a single grand there wasn't happy about it thanks for having me it was good we got what is your into yeah so we're a digital marketing seem to work with fortune five hundred companies to venture backed startup helping them grow their businesses online using paid advertising so we were just talking about how most businesses struggle in the areas of one or both generating leads and or converting leads going businesses and that's kind of where by the boss or businesses thrive as we go into other businesses and help them with the life blood and oxygen in every organization that is their ability to generate income and sales and as marketers we go in we help businesses with this what do you feel like are the bottlenecks that are holding people back from generating leads I think it's you know I think is a lack of patience you know people want to see things happen quickly a look at the the tech world when you get when you get a round of financing you're looking to put that money into paid advertising grows quickly as possible are you looking to buy your way into into customers and I think that the thing is you know people talk about content marketing to that's that's you plan a long game and that's anywhere from twelve to eighteen months journey before you even start to see anything I'll give an example I was looking at my number is far from my one of my podcast I have my got for the first year it was just flat and then it starts to slowly take off at the twelve to eighteen months market interests are still like you know go up into the right so I I think that's the thing is it's a lack of patience and a lack of you know willing to you know grind it out these big companies that have been established maybe they've been in the game the coming around for ten twenty thirty forty fifty years you said you work with a lot of fortune five hundred are you what you've been around for decades so I feel like tions part makes sense for a lot of the beginning entrepreneurs and business owners but what about the big ones because you work with bodies they want to feel like you know you can be around a long time to be paid in patient the whole way but why do you feel like these big companies were so established hire company like you to comment big companies are slow and there's a lot of red tape around the week there's a really big one in the top ten right now that we that we work with and it's just really hard to push anything through new ideas everything requires a lot of approval requires you know thirty forty days and when you're doing marketing stuff you have to move quickly I'm sure you know you have to be willing to make changes on a flying test very quickly but some people call high temple testing I think that's the thing it's the it's the level of the bureaucracy out there in the level of red tape that slows things down when you're slow you can't really get anything done so how can you make sure that you're moving fast but doing it right because a lot of times we see entrepreneurs to come out of the gate and they're trying to hit a home run right they think that all my coming into a million dollars in the first year because this guy this guy this guy and this guy this guy and that guy and a girl not girl online crushing it making millions of dollars yeah and so why do you think you know how do you think I guess is a better way to phrase it how you think people can make sure that they succeed early on while moving fast yeah so I think definitely I mean he doesn't want to have a ninety day ninety goals you know a more you want to be okay here's here's what years were at today here is we want to be so there's a two out there that just was released I think it's like a three forty five day trial whatever it's called growth factors projects and then you can literally put it you know here's what we want to be and here was gonna happen to have a whole team involved and integrates a lot of different tools out there but I think it's important to set numbers and then go for them I sometimes you know if you wanna get crazy you can have daily check ins where your check it when you're recording numbers every single day some people get that crazy I like to do it perhaps weekly but you just want to have you know whatever gets measured gets manager at the end of the day so you want to have that but at the same time I think you also have to temper expectations just because somebody else you know we got to a million or or you know ten million for you know we're seeing all the stories out there but it took a very long time to get there so I think there has to be that level of understanding yeah I mean if you did if you want to get results fast I think the fastest way to do it is to follow the right recipe you know if you're trying to build a million dollar business in your first year or maybe been business for three years and you're stuck in a quarter million or whatever the number is you want me to at seven figure market figure mark I think the best way to get there is to simply invest and learning the recipe called a blueprint formula science any question when everyone caught the rest because he's an allergy but if you and I are average yes we want to be world class chefs at least a fast way to make a world class meal would be to invest in the recipe and ingredients exactly so if you and I are terrible chefs but we had the ingredients and the recipe to create a Michelin star meal or to do it you can't not do it but I feel like most people are calling the wrong recipe in their business and that's why they're stealing and it's a direct result of you know this is why the the the end result the product is the way it is because if we reverse engineer the result it's because of the things you did the rest and I think the fast way to get results is to just invest in learning proven breast can heal the results you want what company culture at something that I feel like a lot of people don't talk about because there is just a topic that I feel like it's not that I'm kind of a boring topic in some cases a lot of people aren't doing a good job of creating company culture but I know you guys are so what are some things that you're doing to create awesome environments for your team to thrive yeah culture is not like a fun thing to talk about talk about marketing and sales at the end of the right but the thing is if you're competing and companies out there like the go go's on the face of the world you have to create a fun environment to work at so for us you know we we talked about this earlier you know some of this is becoming more standardized but for us we only work you know three days a week out of the office most of our team is remote that's happening yeah remote working I mean a lot of people are gonna become independent contractors working from home it's gonna be a more common same people there's actually billion dollar businesses that are now shifting over to having a majority their workforce beat you know remote I think that that's interesting that you guys have come up with a way to do that no single grain Eric sees joining us where to inspire and forming connect the community of entrepreneurs I'm Marc lack on business rockstars so Eric what time the company culture I want to know how did you come up with this whole remote working thing I know it's not something that you created or invented how did you decide that was the right move for your business that's interesting so I used to work for this online education company and sixty percent of our team was remote and I was like wow this is completely I never done this before and it actually worked really well for us we know we had with as long as you have the right meeting cadence scheduled what's your managers or with other people on the team and then you for us we always did at least you know to onsite meeting for everyone got to meet each other in a week we kept the glue together and and you know we had the the right elements the right mix of kind of meeting in person also you know collaborating online so that work well for us how do people accountable because I feel like that's the tough part right students people are no longer in the office and not being in the office means that you should be or could be micromanaging them and things like that because nobody likes that yeah and if you have to my command ship with the wrong people but at the end of day distinction to make here is how do you hold people accountable when they're working remote and they're not in the office you can't see them here than it is meeting great question so we do with with the rep reports there is a one on one every day with their managers and then the other thing is week there's a variety of tools that we use that we use slack for example but then there's a plugin called geek bought that one do a daily stand up checking on okay would you do yesterday were you working on today so everyone can see what's going on at the end of the week on Fridays how we use a tool called fifteen five that will send a report based Wilson questions saying okay how do you feel about this week what did you learn this week and will you be the college was this week what your struggles this is the a bunch of questions there and like some random questions thrown in and then everyone can kind of see how things are going on from my levels from admin level I can see how are people going over time how is the training and then we have a question in there how much have you grown this week how much did you learn right and that's also we're seeing what's trending so for us were able to measure kind of what's going on and we're also very focused on helping people grow as well so we're investing in their their education to unravel to
Hélène Darroze at the Connaught: Two-Michelin Star Restaurant Gets a Major Revamp
"The restaurant allender us at the casinos at historic hotel in Mayfair. The A two Michelin Star restaurant closed its doors earlier this year for full refurbishment and modernisation and it has just reopened after two months and how how much has changed. That's what we discussed with Helen when she visited me. Dory Oh studio one in fact two months while when the reshot shot because we changed a lot of things I we moved the kitchen. The kitchen is not in the same place. We moved everything you know what will we we used to have have a kitchen a- location the past. Reynoso one Marino's Owen sweet was everything was disconnected amongst the world kitchen of the not so we put everything together the Mauri the the hood section and the past three so and we move think and in place of the whole kitchen and now there is the chef's table so you can see everything moved and it was a big staff in fact so two months I think normally this kind of things should have been done inform- once but there are fifty to work on this refurbishment all day long and some night and during the weekend and we succeeded to do it in a short damn so what change in fact the dining room is a complete new dining room my icing you cannot recognize the other one you can and now we cannot even remember what what was the other one so the design up. Yovich is a new designer is that's not the one worked on the tawdry even years ago so is a French designer and we worked very closely together to bring a lot of elegance and immunity to this room so so that's what we try to do and and I can say that it's a completely new design ambiance and the yeah very different to each extent does the food change then whatever food after the I have my feelings of your food and that you cannot change from I started thirty years ago and and it will be like that all along my my chef life I will say and the philosophy is all about the product I am chef who always say that the story join the plate is not the chef but the product so I'm always think being a lot of attention to the product choose and I cook what I asked to. My sous chef is to be close down to the UK producer than we used to be. You know I'm French I came from and they came from or so from this region of France with she's the southwest and where we have amazing products Russell. It was easy for me to take the chicken from the southwest of France because it's all Michael checks tra- Dr Seuss chef now let's find the best of the chicken in the UK so and for many of the products like that I want to sauce my products from the UK restaurants ability to we have to be responsible on that and we have to work with what is around us and it doesn't make sense to bring taking crump from navision countries. You know we have a beautiful travelling in Scotland extra. Let's bring them and let them saw our Aristo said to work with the local product and producer and that's the objective is to have even if I also predicts still coming from myself and he goes that's my cultural
"michelin star" Discussed on AP News
"Michelin star is one of the highest and most coveted awards a restaurant can receive but over the last couple of years there have been a few restaurants that have rejected the honor even telling the guide not to bother sending reviewers and that is one of the world's most well known chefs and restaurateurs sounding off Gordon Ramsay used an expletive I can't say in this report to describe giving back a star rating he said the guys mark of distinction belongs to a restaurant not a chef and that is an insult to Michelin and a mark against those who claim that stars imposed fiscal and creative burdens on a restaurant Randy said as chefs Baylor to parlay the hard won recognition into greater success is on them and that it pains in to see the Ackley denounced because someone is quote tired and bored by it because the stars a useful consumer guide and then the prize is receiving the top ranking of three Michelin stars long held by his self named London restaurant Boris Johnson has become Britain's next prime minister AP correspondent Charles de Ledesma reports Buckingham Palace has confirmed the Johnson has been appointed as prime minister I'm first lord of the treasury another of the British these titles he visited the palace to meet with the monarch of the process that Theresa may resigned fading to secure a parliamentary approval the whole deal to leave the E. U. some some will now start work on forming his new administration but without some leading names senior members all of former prime minister to resume as government including the treasury chief for the pop on a resigning as Johnson takes over the job she also that's not on the new abortion rolls up to go to place in Arkansas have been put on hold a piece of Matt small reports a federal judge's put a temporary block of the new restrictions questioning lawmakers intent US district judge Christine Baker is granted a fourteen day temporary restraining order that stops three new abortion restrictions from taking effect in Arkansas this week among the measures as one that opponents say would likely force the state's only surgical abortion clinic to close another one prohibits the procedure eighteen weeks into a woman's pregnancy the restrictions also include a requirement that doctors performing abortions be board certified or board eligible in obstetrics and gynecology plus a law that prohibits doctors from performing abortion if one's being sought because the fetus was diagnosed with down syndrome I'm at small former special counsel Robert Muller says his investigation found that the Russian meddling in the twenty sixteen election was pervasive and they're trying it again a B. washing the correspondence soccer my.
"michelin star" Discussed on Fashion No Filter
"Look quite knowledgeable but I think you are to all right here. We go okay so let's start with this. What are the three restaurants that everyone should try in Paris right now? When we go three only three <hes> okay number one don't teen <hes> only because he's one of my best friend and it's closing in December and it's delicious and there's multi chefs situation happening and it's good every weekend changing every week then we have <hes> Chevelle because it's a it's newish and it's by Taku the owner of their sue do and it's delicious again and we have a hocine also because it's uh first Michelin Star happened this year we go and get it because there there might be a line out soon enough? Take US stateside. What would be your top three in New York New York near his quite easy? 'cause I always get to the same spots numeral n mission Chinese food do Lucienne Numero tre ultra parity so ooh swansea flats or heels flats for me always one item of clothing you will never get rid of a custom one of a kind the moose me on orange coat note with Mesh white sleeves which I could never like stop wearing when he first got it for me because he said I made it thinking of you and lady he's been asking me. Do you still have that horrible code I made for you. Of course they do horrible I I do. I love it. Don't wear it still but I have it in America. Good okay glad left bank or right bank. It's a tough question born in left living living in the rights so I'm going to say right bank..
"michelin star" Discussed on Humans of Hospitality
"It's his mind, sort of clutch, being staying sober and being sensible long life well done, and you mentioned that feeling of literal of nausea. I mean, I've had it myself when, when you open businesses, and that, that, that genuine fear where where you feel you could actually vomit on the spot. And I think that can either be a buzz and a great motivator. And you're like, wow, you really wake up or it can terrify to the point where you realize you're not destined to be entrepreneurial. But you you thrived on that presumably. Five on the adrenaline. Nothing comes with it. And. The authority. I don't like I wish I could stop the exile. I still have days when it's there is RT linked to it, and whenever I'm doing a podcast. But if it's something on TV I mean I did about twenty TV shows over my career, and those were always anxious to make sure you're going to get it, right. But in fact, this people controlling they're going to help you get it, right. So it was with the TV show, then it was, I did a couple of the BBC, mainly there with the local Meridian did did a great one, which I loved, and there was there was more money around, and it was called at home with Maggie, and that was Maggie Philbin, that did blue Peter and tomorrow's world and things my went to her house, and I was the chef there'd be it was. Jesse the garden it was in and she'd invited guests of the moment in, and it would be different people that were in the news. So it's what they call a magazine program, but it was you member, one of the people turn onto food in my early days was rod carrier, an Easter this thing with wine food, and friends, and it was almost. A simpler version of that. I really loved in we used to shoot two shows day and house just in boxer was at the time and that was quite buzzed. I will pay well, for that those, those nowadays, you just do it for free to get publicity, Phil Phil Philly restaurant and clearly in that journey. I mean you to cut down to twenty four covers and go for Michelin star from a financial perspective, was that difficult decision because you take in less money by reducing the covers and having that obsession or was that actually a business acumen decision as it was pure business decision because with the Bank race the way they were the wages, we're painting, the number staff to run a bigger restaurant. Equates I paid more to the Bank and paid more to the staff than I paid to myself. And that's not add in the mall together, that's individually and. Interest rates went from eight percent sixteen percent. I mean, the back now imagine if you pay sixty. Yeah, that's yeah. That is. That's that was scary. I'm great the bit the I left with the Indians. He couldn't afford to buy all. And misdemeanor mustn't call them just an Indian, we've gone great. It was very smooth transaction and I left it with him was. Two percent over base rate for six months to pay off not was interest free for six months, then it went up to five percent over base. So I was earning twenty one cent interest on the money. I'll death with him. And I had a charge on the buildings. I was so it worked. It's what's more restaurants. Try and make vibe. Yeah. Now imagine if you were trying to open to twenty four you'd have to be in there doing it. That's why basically that's why park hill came along, because I was thirty eight thirty nine. I could've carried on with Caroline doing what we were doing what we would never going to make any. Real live, just about fund, the pension, and that would be it. And someone approached me to go into partnership park. And I didn't like that someone. So the estate agents said, we'll find a backer. What a new by spoke to Derrick, alum, my Bank manager, and he says, find a backer, none approached three all of which were interested. But Jim Ratcliffe used to stay there when he sets up his first petrol chemical company, so at a soft spot for park hill. The with me full celebrating his flotation of that company when he became. A multimillionaire so to SaaS small for me. And so I put in well, I carry on business in and he puts in junk of money, and we will. And that's when we went to the bigger hotel. I was then forty and felt does now on another journey where now to start saving for something else. Something bigger. Okay. And what was that something bigger? You start doing some work in France around sort of grew with, with Jim and because we took partial from nine thousand nine hundred ninety two thousand and four then in that time I negotiated with new forest. Parts, new forest planning and then it became a national park negotiated a massive refurbishment of park hill, and a lot of new buildings as well. I was backed by and Tony Clemson from the tourist board and things to, to, to achieve this. It was it was monumental to get that much planet mission. In the news when it changes to the belong woulda was this is this was the start of line were. And so I worked with the planners, and then with the architects, along with gingy mother, big saying exists his cash, and it was a phenomenal revenue investment. It was sixty million. Could be seventy but it was and it wasn't planned to me that the regional estimate was sixteen million. Wow. But it snowballed. And then, because in two thousand and four we're been have to close that business in order to do all these alterations. I said to Jim Miller, I can't just be on a payroll and not do anything. Plus, I've got some really good people. And I want to keep plus over the five years. We'd rand Paul kill we refer this book, new beds, and things that we just kept it going, and I said, we could do with finding a simpler hotel, or rundown hotel. So we looked at a rundown hotel, which was near was Bramshaw area, and we didn't buy that. So we went for a slightly, simpler, run by husband wife team in Brooklyn Hurst, and. We bought mouth such a lovely transaction, Jim, when spoke to them, because he had a friend who played golf with them, and they were looking to retire, but needed two more years of revenue, to get the retirement and Jim just said, well. What are you were in? They said figure, and they'll say the ad horrified. Say it and off that it valued at one point six million the hope to another one hundred thousand for the next two years to make at one point eight and Jim said, well, there's one point eight and you go at the end of the summer and they dream scenario. It was just it was so nice. I mean, they still come and see me really regulates not under my restaurant, and we're great friends. And so we moved it was an amazing date. So on the takeover. We agreed stock valuation, and their customers went out for the day and some of them were coming back by evening. And by the time they came back their evening. Everything by Walter from park hill, and the poussant plates and crockery and cutlery with shifted, and the menu came in all ready, designed to people came back to a completely to Rostock complete which was, which was fun, enjoyed it, which was because it was a different star. Because normally they'd be. Some sort of closure, I guess, between the between this closure. Okay. And that was the next five years of Michelin star would be rich. You say, seventy years was in total, total was fifty five in the original. At park kills and then five with the rooch, it's an is number whilst doing Whitney ridge is running with age in the star. We were doing all the building off, what is now limewood, and then there was a side ball, that than apart, the gym and bought some shallows kosher, Val, and was then struggling with the administration of them in go chevelle. And I jokingly said we should have a hotel and hotel, look after the shallows, and he came back with a hotel really to. That's I've got involved in the hotel, and chalets and cultural Mosey rebels. Involvement there where you helping run the ball says we took them on and run we did. And. Sort of the French arm of our business. And we got planning commission there. Just lots of discussions there with the narrow and the architect, and we permission to completely refurbish and Lapita spa and car park. Two stories underground and Bill to new stories wall and a half stories on top. Converted into the best hotel in sixteen. Fifty. Country. This was restaurants restaurants, will the different because the French have much longer kind of history of proper restaurants, trail-blazing, hugely you back in the nineteen eighties. They weren't many Michelin stars in this country was very different going onto onto the French turf. Yes. And because it was a ski resort, and there was a lot of foreign people go to the ski resort. It wasn't. It wasn't true later, French. Yeah. It was it was ski was food. And I have to say, that's since I've left lap. Protests, gone Ford and four forward. Angela heart, along with Robin Hudson developed. It even more in this. Farber noise outside barbecue buffet type thing on it's brilliant. Check out so what was next thousand nine in, when you decide to make some big changes, two thousand nine we can Longwood. I did chefs to set it up and go in it. The pig starting to fall. Spas. We're live changed from all Alex too big a corporate situation. It couldn't be more diverse four Michelin restaurant. I mean how many in the restaurant when the scullery was AT the restaurant was eighty and functions and winning functions? Property work from tastic, and we all had a really good time relationship. Burt-out of just done so many seminal perations when you think of for managing fifty sixty million at park hill project, managing Lepretre and shallots including. The personal show is the backer, but it was just just done. Out to go through that, that speed of transition from suit, sixty million quits in line with is. It was it was the way to go, isn't it? Phenomenal wouldn't wouldn't of wouldn't change it all. And so I decided to cash shares. With Milwaukee Carolina who's been there wall hundred percent in his probably what has made me anywhere near the success. I am. But. Decided to cash mush as resigned my position. And.
"michelin star" Discussed on BrainStuff
"I'm Aaron monkey my newest podcast on obscured just wrapped up its first season, completing deep dive into the history of the Salem witch trials if you've been waiting for the right time to binge it all now's your chance, but we're not done yet. So stay subscribe to the show. We have historian interviews on their way beginning in January and we're already hard at work on season. To learn more about the show over at history on obscured dot com and listen along on apple podcasts. Iheartradio or wherever you listen to podcasts. Welcome to brain stuff from how stuff works. Hey, brain stuff, Lauren bocom here. Fourteen restaurants in Washington DC got coveted Michelin stars in September of this year, including the city's first three starred restaurant in Emmett little Washington. This was part of Michelin's 2019 roll out of US cities. But the Michelin guide didn't start out as the conic find guide we know of today. In fact, it was originally just a promotion for a tire company. Let's back up for a bit of history in eighteen eighty nine at ward and Andre Michelin founded their pomace tire company in Clermont. Fron France ten years later, they introduced famous Michelin man mascot, whose official name is Monseigneur Bentham it Michelin's early advertisements. Moncia abandon was pictured with a glass in hand and the caption nuke est- Benham, which is Latin for now is the time to drink around nineteen hundred Michelin started creating and giving out free guides filled with useful road information locations of hotels, gas stations and restaurants around France. They're hoping to increase their tire sales by encouraging more driving. But as the tire company became more successful. So did the guides eventually Michelin expanded the coverage across Europe and even began charging guides in nineteen twenty as the Michelin guide gained respect in the industry. The company introduced its first fine dining guide in nineteen twenty six and later, it's three star rating system in nineteen thirty one. Now, the Michelin star is one of the most coveted honors a restaurant can earn in fact, restaurants and only four US cities, Chicago, New York, San Francisco and Washington DC are even rated the bulk of restaurants are located in Europe and Asia, what does a Michelin star mean one-star indicates high quality cooking worthy. Stop to stars. Excellent cooking or the detour and three stars exceptional cuisine worth a special journey today. Inspectors as Michelin calls them are anonymous and pay for their meals to maintain credibility. They judge their experience based on the quality of the products mastery of flavor and cooking techniques the personality. The of the chef in their cuisine, the value for the money, and he consistency between visits Michelin acknowledges that the inspector job isn't quite as glamorous as it sounds, and that the Michelin guide isn't considered a source of profit for the company, but it is nevertheless, an important part of the Michelin brand. So what does it take for restaurant and chef to earn prestigious Michelin star or three limb? Minkin chef owner of one Michelin starred long tail in Taipei Taiwan had this advice for panel at the two thousand eighteen Michelin guide Singapore trade seminar, they said cooking involves craftsmanship and the human touch. There's no fast solution you need to spend time with your cooks and train them. Step by step. It sounds like the answer to earning. Michelin stars is the same thing that made Michelin stars. So covetable to begin with slow and steady wins the race. This episode was written by series three wit and produced by Tyler clay for more on this and lots of other prestigious, topics. Visit our home planet has to work dot com. I'm Erin minke by now, you've probably heard about my newest podcast on obscured. It's a seasonal show that dives deep into a single major historical event. And this season has been all about the Salem witch trials with the release of episode twelve on December nineteenth the entire season is out. It's the perfect opportunity to get caught up and finish the journey started or to dive in and binge the entire show, but we're not done. Just yet starting on January second we'll be releasing all six of our incredible historian interviews for you to hear in full. These were great conversations with the leading scholars