michelin stars

Rose Greene began her culinary career on a rapidly ascending yet predictable trajectory—a four year culinary arts course followed by many years working in Michelin starred kitchens around the world—before realizing that the nightly slog just wasn’t for her. The never-ending long hours, shady sourcing of produce, and restaurants whose models rely on unpaid labor made her rethink her approach to food and a life in the industry. Then she met her partner Margaux, discovered the wonders of fermentation, and decided to slow down and move forward on her own terms. Together they started 4 Hands Food Studio and haven't looked back.

We spoke with Rose about the importance of a work/life balance; food as nourishment; building her own home; and growing a business that fits your life instead of the other way around.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

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Having too much or too little salt can make or break a dish, and as chefs know all too well, even the variety of salt used can dramatically impact flavors. Salt is a seasoning that we consume every day and is necessary for life, but how much do we know about its contemporary production? Although typically associated with warmer climates, Dingle Sea Salt co-founders Tom Leach & Moe McKeown have created a small batch Irish sea salt that not only rivals their Mediterranean competition, but is made in the most environmentally sound way possible.

For our first episode of 2024, we speak with Tom & Moe about their love of surfing and its relationship to salt production; how it’s possible to use solar evaporation to make salt in an Irish climate; and why it’s important to grow their business thoughtfully, with intention and care for the natural world.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

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Chef Paul Cunningham, based in Dundrum, County Down, walks the walk like no chef we’ve ever met before. The owner of “slow food fast food” Scopers in Dundrum Village and the upscale pop-up Mourne Larder, Cunningham sources all of his food from within a 15 mile radius and never sets foot in a grocery store. His business model puts his ethos into practice in a way we’ve never seen, and he’s successfully bridging the gap between consumers and thoughtfully grown, regenerative food at affordable price points—all while shining a spotlight on the Mournes where he was raised and creating insanely delicious, Michelin quality cuisine.

We spoke to Paul about what ethical sourcing looks like in practice; making local, sustainable food approachable & affordable food for the average diner; how chefs have a responsibility to be stewards of the land; secret dining; and the limits of growth for a successful business.

Photo courtesy of Paul Cunningham.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

Dyed Green is Powered by Simplecast.

Melissa McCart, editor at Eater NY, spoke to Newsline with Brigitte Quinn about this year's MICHELIN-starred restaurants in NYC.

“Business, like life, is all about how you make people feel. It’s that simple, and it’s that hard. In the end, what’s most meaningful is creating positive, uplifting outcomes.” 

Danny Meyer, founder and Chairman of Union Square Hospitality Group, whose restaurants have won an unprecedented 28 James Beard Awards, several three Michelin stars, and a Julia Child Award, says he once thought he was primarily in the business of serving good food but learned that food is secondary to something that matters even more. He shares on delivering uplifting outcomes and outstanding hospitality. 

Is there anything Kwanghi Chan can’t do?! The Dublin-based chef and cookbook author owns two restaurants, a food truck, a retail sauce company, and regularly appears on TV. Born in Hong Kong, Kwanghi moved to Donegal when he was eight and grew up cooking in his uncle’s Chinese takeaway. As an adult, he chose a culinary education over art school and went on to work in a number of Michelin-starred restaurants before going out on his own. Kwanghi’s first book, Wok, came out last year and is the first Irish-Chinese cookbook to be published in Ireland.

We’re so excited to have Kwanghi Chan help us to kick off the second season of Dyed Green. On this episode, we speak with Kwanghi about his career trajectory, what Chinese food in Ireland is like, white people cooking Asian food, and the future of the food industry in the face of all of today’s challenges.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

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Pressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we’re investigating pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species. 

Further Reading:

Thanks to Armen Hammer for the cold open music. Click here for more.

Mallika Rao is a writer based in New York City. You can check out her work here. 

For more foraging tips visit Meadows and More. 

Want to become an invasivore? Check out Eat the Invaders for recipes and guidelines.  

You  can hear Lalo Angeles on Agave Road Trip here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna’s Guides back when the Irish food scene consisted of a few cheesemakers spread out in the country, and no notable restaurants to speak of all. 

The McKennas have stayed on the case as Ireland’s chefs and artisans have gained confidence and become more highly regarded internationally. Throughout a changing culinary landscape, they’ve stayed true to their own values and love of food as something that should bring people together as opposed to a status symbol. 

We sat down with John and Sally recently to discuss how much Ireland has changed from when they first began documenting Irish food. We discuss Ireland’s producer-led food culture, how delightful creative people who work in food are, the beauty of world-class chefs opening restaurants in their rural hometowns, as well as how operators and artisans can stay positive and adapt amid today’s challenging environment of “staff shortages,” inflation, and more. 

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

Dyed Green is Powered by Simplecast.

Chef Danni Barry became the second woman in Ireland ever to earn a Michelin star while working at Eipic in Belfast in 2016—the first being none other than the legend Myrtle Allen, at Ballymaloe House in 1975. Barry is a powerhouse in the kitchen with a resumé that any young chef would aspire to. After coming up under the tutelage of Michael Deane, Barry worked at L’Enclume, Restaurant 23, and Cartmel in the UK and traveled around the world to places like Spain, Australia, and South Korea before returning to Ireland.

Now back at home in the North, Barry is also a chef at a crossroads, in many ways mirroring the changes happening on a broader scale in the hospitality industry. After achieving Michelin recognition and consulting on the celebrated Wicklow Escape, we talk to Barry about what’s next for her and for restaurants in general. We chat about the climate for female chefs in Ireland, the impact of losing her husband in 2019, and what it’s like to open and operate a restaurant in post-Brexit Northern Ireland today.

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

Dyed Green is Powered by Simplecast.

We examine the forces and individuals that have shaped food culture, investigate how our tastes change with age, and ponder how taste is evaluated by arbiters like the Michelin Guide and food media. Chef Val Cantu of Californios, the only two-Michelin-star Mexican restaurant in the world, addresses racist stereotypes around Mexican food. We speak with author Mayukh Sen about his recent book, Taste Makers, which tells the stories of seven immigrant women who have influenced American cuisine. A brief look at the history of the Michelin Guide reveals the organization’s involvement in French colonialism, and accusations of cultural bias in the star selection process. Plus, we learn how our physical senses of taste and smell change over time.

Further Reading:

If you are interested in dining at Californios, you can make reservations here. 

Read more about Mayukh Sen’s book,Taste Makers, here.

For more information on the history of the Michelin Guide, go here. And for more on the history of Michelin in Vietnam, check this and this out. For the first person account referenced in the story, check out Tran Tu Binh’s memoir.

To learn more about Gary Beauchamp and his work at the Monell Chemical Senses Center, check out his profile. Dig further into how age impacts taste here and here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

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The latest Michelin stars have been announced and the city's flourishing food scene is getting the recognition it deserves. Glasgow restaurant Unalome by Graeme Cheevers joined Cail Bruich in carrying the coveted award. 

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Produced by Ema Sabljak for The Glasgow Times. 

Contact the producers on podcasts@newsquest.co.uk

Music from Uppbeat (free for Creators!): https://uppbeat.io/t/all-good-folks/funky-junk License code: FXXJ8LS3VSQXQSK6

Today my guest is Chef and Restaurateur Christian F. Puglisi.
He joins us from Copenhagen.

A few months ago he closed two of his restaurants: the Michelin-starred Relae and the natural wine bar Manfreds.

His three other restaurants remain open. Those include Mirabelle which is a bakery and restaurant, Rudo which specializes in vermouth & bar snacks and Bæst, an Italian restaurant with award-winning pizza.

Today we’ll be discussing:
- The current situation for restaurants in Denmark.
 - How sometimes fighting for freedom can mean doing less.
- A genius analogy: how restaurant years are equivalent to dog years.
- And how going against the system can be very liberating.

https://www.instagram.com/chrifrapug/channel/?hl=en

https://www.puglisi.dk/

https://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg


https://www.tiktok.com/@haveyoueatenyetpodcast


https://www.instagram.com/haveyoueatenyetpodcast/?hl=en

Cole Chambers, one of LA’s sexiest eligible bachelors, is at the top of his game.  

• Owner of the Hottest Restaurant on the West Coast
• Michelin Star Ratings
• TV Show Celebrity
• His Pick of Women

He is the best in his occupation and he knows it...until Willow, a new chef at his restaurant, makes him reevaluate his 3 rules for success in the food world.

March 4 Episode: Taste Testing & Ranking Grocery Store Wines

The first Taiwanese to receive a Michelin star, Chef Andre (江振誠) closed his 2-star restaurant in Singapore in 2018 to come home. He is the subject of the documentary “Andre and His Olive Tree” on his art, life, and what he calls “original intention”. 

Chef Andre left Taiwan to learn culinary arts at age 13. A citizen of the world, he was inspired while in Japan, trained in France, and made a name for himself in Singapore. Today, he talks to us about finding perfection and letting go; how he stays connected to home during his 30 years abroad; and his creative philosophy. The documentary is now available worldwide on Netflix.

Today’s episode is hosted by Emily Y. Wu - producer of The Taiwan Take. Video of this interview was broadcasted on Dec 12 at Taiwan Fest. Special thanks to Taiwanese American Citizens League (TACL) for organizing the interview in collaboration with TAP (Taiwanese American Professionals) chapters Atlanta, Austin, LA, New York, Orange County, San Diego, San Francisco, Seattle, and Washington DC. 

Follow us on Twitter @ghostislandme

EPISODE CREDIT | Emily Y. Wu @emilyywu, Host/Producer | Claudia Sheng @flaskprodx, Production Assistant | Video by Gazing Element | Special thanks to Blossom Cafe Taipei | a Ghost Island Media production | www.ghostisland.media

Support the show: https://patreon.com/Taiwan

See omnystudio.com/listener for privacy information.

A warm welcome back to the second season of the Chef JKP podcast, I know right second season!

So what is in store? A lot of inspirational guest's celebrating all things food and hospitality, serious discussions, as well as funny things that happen in the day to day life in the world of top professionals from around the globe.

Since I started the podcast, we have had some wonderful guests, that really opened our eyes to how the overcame obstacles to become the very best in their chosen field, since it was me who kicked off proceedings in Season 1 episode 1, I thought it only fair to do the same in the very first episode of season 2.

This time, I wanted to discuss the people and the chef's who have made an impact in my proffesional career as I was progressing through the various stages of my kitchen life.

Some of the stories, are funny, some thought provoking, and hopefully inspirational too.

From pubs to Michelin starred kitchens, the idea is to put into context what type of career you could have as a chef and just to show how diverse it can be.

The people who are around you really make all of the difference, I know that this was certainly the case for me, wether it was friends or mentors, they all had a part to play in my career, and I wouldn't change for the world.

Kitchen life isn't for everyone, you need to be mentally and physically tough, as there are a lot of people who also want to see you fail, so it is not all plain sailing, never the less the journey doesn't stop, you keep finding new and adventurous ways of becoming better and better day by day.

A feast for the ears, you are all in for a treat, so strap in, brace yourselves and welcome to my kitchen life!

Follow The Chef JKP Podcast on Instagram HERE

This week on Let's Talk About Chef we dive into the life, legacy, brilliance and sheer nerve of the fantastic Fergus Henderson and his landmark restaurant the St John in London England.

Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every Thursday

Let's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of the get your podcasts.

If you want to write to the show you can email us at letstalkaboutchef@gmail.com 
or you can follow Brian on instagram @chefbrianclarke

Have a great service, and have a great week. 

This week on Let's Talk About Chef we dive into the life of Gordon Ramsay before he was famous. From soccer hopeful to three Michelin stars in 11 years is nothing but a testament to his relentless search for perfection. 

Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every Thursday

Let's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of the get your podcasts.

If you want to write to the show you can email us at letstalkaboutchef@gmail.com 
or you can follow Brian on instagram @chefbrianclarke

Have a great service, and have a great week. 

This week's guest is Sam Clonts, the executive Kaiseki chef at Uchu in Manhattan’s Lower East side. He earned a Michelin star at 25, five months after the opening of the restaurant. Uchu is uniquely and deeply Japanese, despite the fact that Sam trained as a chef almost entirely in the United States.

We discover how Sam studied Japanese cuisine, how he expresses the idea of Kaiseki, his new Wagyu sandwich restaurant, and much, much more!

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Is it possible for ingredients to have “terroir” if they’re grown in water? Does our definition of “local ingredients” change when the farm is across the hall from the kitchen? Find out from Rob Laing, CEO/Founder Farm.One and Ronny Emborg (@ronnyemborg), Executive Chef of Atera NYC. Started in 2016, Farm.One (@farmone) grows rare herbs, edible flowers, microgreens and other exotic produce year-round and pesticide-free, using hydroponics and LED lighting. There are two operations, the R&D farm in the Institute of Culinary Education, and the main farm located underneath the two Michelin-starred restaurant Atera (@ateranyc). This episode is sponsored by Korin (@korinknives).

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Few toques have made the leap from pastry chef to executive chef, but Emma Bengtsson of Aquavit in New York City did it in grand style, earning rave reviews and two Michelin stars since taking over the restaurant's kitchen in 2014. Andrew recently visited with Emma at the restaurant to review her early days cooking in Sweden, her love-at-first-sight relationship with New York City, her management style, and how she navigated the transition to her current role.

Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!