The Repertoire Podcast
By Justin Khanna
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Category: Food
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Subscribers: 12
Reviews: 0
Episodes: 222
Description
Your Repertoire is the most valuable asset in your career.
It's the collection of skills, stories, experiences, and lessons you've had to hard-earn in this hospitality industry. What if you could ask some of the best professionals in the world how they built their Repertoire?
In this podcast, you can look forward to expert-led interviews by Chef Justin Khanna, breakdowns of news and stories that are impacting the industry, and the occasional bonus episode that might include a tactic or strategy that drastically improves your life.
Subscribe for weekly episodes of The Repertoire Podcast.
| Episode | Date |
|---|---|
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MICHELIN’s New “Grapes” Award Explained (2025)
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Dec 05, 2025 |
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Why New Tariffs Might Literally Stop Italian Pasta from Entering the U.S.
|
Dec 05, 2025 |
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Why You Can’t Afford Restaurants in 2025
|
Nov 24, 2025 |
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About Michelin's November Announcements
|
Nov 19, 2025 |
|
The "Meta" of Michelin
|
Nov 13, 2025 |
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Can You Own a Sandwich? What the Uncrustables Case Means for CPG & Chefs
|
Oct 30, 2025 |
|
This Tech Outage Broke the Restaurant Industry
|
Oct 23, 2025 |
|
Restaurants Tasting the Same? Not Always, Here’s Why
|
Oct 16, 2025 |
|
Tyson Settles Record Price-Fixing Laswuit
|
Oct 10, 2025 |
|
The Chef's Table Collab You Need to Know About
|
Oct 01, 2025 |
|
How Sushi Became A Commodity
|
Sep 26, 2025 |
|
How Ozempic is Reshaping and Changing the Way We Eat
|
Sep 04, 2025 |
|
The Truth About $100K Chef Salaries in 2025
|
Aug 29, 2025 |
|
The "Foraging Chef" Trend is Ruining Food
|
Aug 22, 2025 |
|
Why Eleven Madison Park's Vegan Menu Is Changing
|
Aug 15, 2025 |
|
The (Attempted) Cancelling of Joshua Weissman
|
Aug 06, 2025 |
|
Discussing The Passing Of Anne Burrell
|
Aug 01, 2025 |
|
Repertoire Report: How YouTube Changes The Way Chefs Learn To Be Chefs
|
Jul 24, 2025 |
|
Repertoire Report: The Mindset That Holds A Chef Back
|
Jul 16, 2025 |
|
Repertoire Report: How Influencer Private Chefs Are Gaming The System
|
Jul 11, 2025 |
|
Repertoire Report: How GLP-1 Is Changing The Food Industry
|
Jul 03, 2025 |
|
Repertoire Report: Michelin Debate, Reservation Charges, and JBS Hits The Stock Market
|
Jun 23, 2025 |
|
Repertoire Report: Restaurants Hold Strong, Virginia Drops Michelin, and Nerds Gummies To The Moon
|
Jun 11, 2025 |
|
The MAD7 Symposium Recap: How Was It?
|
Jun 04, 2025 |
|
The Repertoire Report: Next Generation Of Cooks, Domestic Producers Poised To Win, And Klarna
|
May 28, 2025 |
|
The Repertoire Report: Airbnb's Big Bet On Chefs, CIA Investments, And SNAP Risks
|
May 21, 2025 |
|
The Repertoire Report: Menu Prices Rise, Groceries Fall, And The Success Of Shake Shack
|
May 14, 2025 |
|
Repertoire Report: Tariffs, Michelin Guide Expansion, And Reservation Platforms
|
May 07, 2025 |
|
Alessandra Ciuffo | Food “Unicorns”, Documenting in Kitchens, and Growing Food Media - Ep. 168
|
May 22, 2024 |
|
Eddie Shepherd | Productivity in Pop Ups, Skill Stacking, and Plant-Based Tasting Menus - Ep. 167
|
Apr 25, 2024 |
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My Problem with "Heard" in Kitchens, and Why I Prefer Mirrored Callbacks
|
Apr 02, 2024 |
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On "Quantifying Cooking Performance" - My Message to David Chang
|
Mar 26, 2024 |
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Myles Snider | How to Cook Intuitively, Growing Online, and Techniques-over-Recipes - Ep. 165
|
Jun 05, 2023 |
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Ki Chung | Standing Out On the Line, Nervousness, Eating to Learn, and Work You Can Sustain - Ep. 164
|
May 15, 2023 |
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Suzanne Vizethann | Chef’s Mental Health, Operational Excellence, Empathy in Hiring - Ep. 163
|
Apr 13, 2023 |
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"Hostile" Hospitality, A Failed Chef-Restaurateur, Delivery Financials, and more - Ep. 162
|
Apr 04, 2023 |
|
Helpful Pre-Stage Advice: The 2 Types
|
Feb 24, 2023 |
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Akshay Bhardwaj | Family-Run Restaurants, Indian Fine Dining, and Finding Balance - Ep 161
|
Feb 20, 2023 |
|
Don't Make it In-House
|
Feb 10, 2023 |
|
Noma's News, The Menu, and AI Eating Food | Ray Delucci - Ep. 160
|
Jan 13, 2023 |
|
Eneko Axpe | Gastrophysics, Delicious Sustainability and Wrestling Texture - Ep 159
|
Dec 29, 2022 |
|
Corey Chow | Overcoming Fear, Leading in Kitchens and Asking for Help - Ep 158
|
Dec 15, 2022 |
|
Arnold Byun | Building Brands, Front-of-House Mastery, and Stacking Skills - Ep 157
|
Dec 09, 2022 |
|
Andrew Friedman | Chef Interviews, Critical Writings, and Crafting The Dish - EP 156
|
Nov 18, 2022 |
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Rushir Parikh | Restaurant Brands, Built with Creators - Ep. 155
|
Nov 06, 2022 |
|
2 Tips for Pop-Ups and What Often Gets Missed
|
Sep 09, 2022 |
|
How to Get a Job/Stage Abroad - My Strategy
|
Sep 09, 2022 |
|
My Restaurant Plans? Plus: Writing a Book, Drug Abuse & Bucket List Restaurants
|
Sep 09, 2022 |
|
"Memorable" & Go-To Staff Meals
|
Sep 09, 2022 |
|
Jon Merrick | The Rapping Chef, Mentors, and Creating Content Around Food - Ep. 154
|
Sep 01, 2022 |
|
Harold McGee | Smells, Flavors and the Science of Cooking - Ep. 153
|
Jun 30, 2022 |
|
How to Actually Buy Time and Obtain Skills (at the Same Time)
|
Jun 17, 2022 |
|
Christian Puglisi | Character, Courage, and Minimalism in Restaurants - Ep. 152
|
Jun 09, 2022 |
|
“Chef Worship”, Hospitality Creator Spotlight, and Mise Footwear | Ep. 151
|
Jun 02, 2022 |
|
Rachael Nemeth | Better Training, Onboarding and Career Development for Kitchen Staff - Ep. 150
|
May 26, 2022 |
|
Brady Williams | Opening a Restaurant: Collaborative Management and Creative Business - Ep. 149
|
May 20, 2022 |
|
Tim Mussig | Business of Passion & Running a Culinary Gear Wonderland - Ep. 148
|
May 12, 2022 |
|
Massimo Di Costanzo | Di Costanzo Wines, Forming Identity and Building a Brand - Ep. 147
|
Mar 24, 2022 |
|
Bye "Emulsion", Introducing: Repertoire
|
Mar 18, 2022 |
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Brandon Dearden | Chef Authorized, Staging Experience, and Creating Content While Cooking - Ep. 146
|
Mar 17, 2022 |
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Josh Sharkey | Organizing in Meez, Chef-turned-Founder, and Guest Experience - Ep. 145
|
Mar 04, 2022 |
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Feeling Burnout, Young Chef Advice, and Memorable Restaurants | AskJK January 2022
|
Jan 28, 2022 |
|
My 2022 Playbook - Lessons Learned, Tips, Readings, and Goals for the Year Ahead
|
Jan 18, 2022 |
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Matt Rolfe | In Hospitality, You Can’t Do It Alone - Ep. 144
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Dec 20, 2021 |
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Knife Buying Guide from Vincent Lau, Korin's Master Sharpener - Ep. 143
|
Dec 02, 2021 |
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Corey Mintz | The End of Restaurants as We Knew Them, and What Comes After - Ep. 142
|
Nov 26, 2021 |
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Saori Kawano | Korin’s Owner on 40 Years of Knife Entrepreneurship with Chefs - Ep. 141
|
Nov 19, 2021 |
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Alex French Guy Cooking | Kitchen Confidence, Custom Gear & Learning by Doing - Ep. 140
|
Nov 04, 2021 |
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Adam Witt | Private Chef Advice, Omnivorous Adam and the Importance of Staging - Ep. 139
|
Sep 02, 2021 |
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Culinary Learning, How Long to Stay at a Restaurant, and Home Cooks Staging | AskJK August 2021
|
Aug 31, 2021 |
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Matt Plapp | Restaurant Marketing That Works - Ep. 138
|
Aug 26, 2021 |
|
Ken McGarrie - The Surprise Restaurant Manager and Effective Leadership | EP. 137
|
Jul 22, 2021 |
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Jade Leong - Hospitality and Event Business, Vision and The Power of Conviction | EP. 136
|
Jul 08, 2021 |
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Marie Méon - Working in Paris, Food Presentation and Organization | EP. 135
|
Jul 01, 2021 |
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Anders Husa and Kaitlin Orr - Exciting Food, Will Travel | Ep. 134
|
Jun 24, 2021 |
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Vaughn Tan - The Uncertainty Mindset, Style, and Risk | The Emulsion Podcast Ep. 133
|
Jun 10, 2021 |
|
EMP Goes Meat-Free, Willow's Inn Toxicity, and Joshua Skenes Write-Up | Ep. 132
|
May 20, 2021 |
|
Kendall Beach - Producing in Kitchens | The Emulsion Podcast Ep. 131
|
May 14, 2021 |
|
From Kitchen to Tech, While Still Loving Food with Aaron O'Leary - Ep. 130
|
Apr 29, 2021 |
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Chef Self-Development and International Employability with Aarthi Sampath - Ep. 129
|
Apr 22, 2021 |
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Best Lessons from Chefs Without Restaurants with Chris Spear - Ep. 127
|
Apr 08, 2021 |
|
Knife Sharpening Fundamentals & Misconceptions | Q&A with Adam Witt
|
Apr 07, 2021 |
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"Life-Work Balance", Changing Industries, and Pop-Up Strategy with Aaron Tekulve - Ep. 125
|
Apr 01, 2021 |
|
Hospitality Routines, Ownership, and Growth with Brendan McCaughey - Ep. 124
|
Mar 25, 2021 |
|
Leaving the Kitchen, Weight Loss in the Industry, & Seizing Opportunities with Ray Delucci - Ep. 123
|
Feb 16, 2021 |
|
Chefs Without Restaurants with Chris Spear - Ep. 122
|
Feb 15, 2021 |
|
My 2021 Playbook - Lessons Learned, Tips, Books, and Goals for the Year Ahead
|
Jan 14, 2021 |
|
Designing for Chefs - Christopher Scott from Sous Design, Returns - Ep. 121
|
Nov 11, 2020 |
|
Chef-Driven Concepts, Wine, Eating Out, and LA Food with Max Shapiro
|
Nov 09, 2020 |
|
Knife Design, the $1,800 Spoon, and Sharpening - Don Nguyen on Ep. 119
|
Sep 29, 2020 |
|
Emmanuel Chavez on Aesthetics, First Projects, and the Importance of Corn - Ep. 118
|
Aug 18, 2020 |
|
My New Projects, plus an Update
|
Jun 30, 2020 |
|
The State of Things
|
May 08, 2020 |
|
How you Might Use this Time...
|
Apr 24, 2020 |
|
Addressing Depression and Anxiety: An Intermezzo
|
Apr 09, 2020 |
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Hidden Menu Prices, Sidegig & Giving Chefs Credit - Ep. 114
|
Mar 26, 2020 |
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Create a Competitive Advantage - Christopher Haatuft Ep. 113
|
Feb 23, 2020 |
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Crushing a New Station; An Intermezzo
|
Feb 04, 2020 |
|
Staging, Stars, and Virtual Restaurants - Ep. 112
|
Dec 17, 2019 |
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Sharpening Knowledge and Why Japanese Knives are Actually a Screamin' Deal with Vincent Kazuhito Lau - Ep. 111
|
Nov 25, 2019 |
|
2020 Michelin, Chef’s IP, Ever, and New Paths - Ep. 110
|
Nov 11, 2019 |
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Chefs Creating Content with Ray Delucci of Line Cook Thoughts - Ep. 109
|
Oct 16, 2019 |
|
Pressuring Fine Dining, Noma’s New Chapter, and a Rant on Schooling - Ep. 108
|
Oct 10, 2019 |
|
Spencer Venancio is Back! - Ep. 107
|
Oct 04, 2019 |
|
#AskJK September Edition!
|
Oct 02, 2019 |
|
Tired Chefs, Critic Empathy & Is It Really the World’s Best?
|
Sep 18, 2019 |
|
My Per Se Externship Manual - an Intermezzo
|
Sep 10, 2019 |
|
From Kitchen to Trapeze with Andrea Correa - Ep. 105
|
Aug 29, 2019 |
|
Is the Restaurant Renaissance Ending? Daniel & Will Split Up at EMP and more on Ep. 104
|
Aug 26, 2019 |
|
Starting Your Own Thing with Natalie Popkave of Bee and the Baker
|
Aug 08, 2019 |
|
Faviken Closing, Hudson Yards, ChefSteps Buyout & more on Ep. 102
|
Jul 29, 2019 |
|
Creative Business with Dozfy - Ep. 101
|
Jul 08, 2019 |
|
Episode 100
|
Jul 05, 2019 |
|
Equality & Cultural Respect on Ep. 98
|
May 07, 2019 |
|
"Dating a Chef" Advice with my Fiancé, Anna on Ep. 99
|
Apr 25, 2019 |
|
Through the Lens of the Farmer with Alex Meizlish - Ep. 97
|
Apr 11, 2019 |
|
Kwame’s Memoir, Fake Foodies, and TFL Bongs on Ep. 96
|
Apr 05, 2019 |
|
Connecting with Chefs - Ep. 95 with Julien Perry
|
Mar 28, 2019 |
|
Secret Lives of Private Chefs, California’s Michelin Guide, MAD Academy, & more on Ep. 94
|
Mar 26, 2019 |
|
Purposeful Travel with John Miller - Ep 93
|
Mar 25, 2019 |
|
I Want YOU On Episode 100 #EmulsionTakeover
|
Mar 16, 2019 |
|
Cat Cora & Alinea, Soleil Ho’s Work, & Josh Skenes Fraud on Ep. 92
|
Mar 07, 2019 |
|
It's Not JUST Michelin Starred Restaurants w/ Micah Mowrey - Ep. 91
|
Feb 15, 2019 |
|
Ghost Kitchens, Solo Chefs, and Benno Reviewed on Ep. 90
|
Feb 07, 2019 |
|
Elevating Food Through Design with Christopher Scott of Sous Design - Ep. 89
|
Jan 30, 2019 |
|
Side Hustles, World’s 50 Best Flop, Surge Pricing & Iz Harris - Ep. 88
|
Jan 24, 2019 |
|
How to Talk About Food - An Intermezzo
|
Jan 17, 2019 |
|
Eater on Gear, 2019 Headlines, No Stars, & Caviar on Ep. 87
|
Jan 10, 2019 |
|
My 2019 Playbook - What I Learned in 2018, Tips, Influencers, Books, Channels and Goals for the Year Ahead
|
Jan 03, 2019 |
|
Starting a Food Truck - Joel Mathieson of Wicked Good Grinders Ep. 86
|
Jan 03, 2019 |
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Eating with a Michelin Inspector, Simone, and Endangered Somms on Ep. 85
|
Dec 20, 2018 |
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From Kitchen to Media with Mike Truong - Ep. 84
|
Dec 14, 2018 |
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Restaurant Kickstarters, Chefs & Allergies, Lessons from Bourdain and MORE.
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Nov 27, 2018 |
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Learn to Teach, Teach to Learn with Mareko Maumasi - Ep. 82
|
Nov 09, 2018 |
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Maaemo Moving, Somm Fraud, Chefs vs Sports and MORE on Ep. 81
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Oct 25, 2018 |
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"Restaurant Decline", Tso, Food as Art & Diversity on Ep. 80 #TheEmulsion
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Sep 27, 2018 |
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Event Production 101 with Jade Leong of Voyager's Table - Ep. 79
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Sep 17, 2018 |
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The Difference Between a "Cook" and a "Chef" - An Intermezzo
|
Sep 13, 2018 |
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"Fake" Meat, David Chang, and Trout vs Salmon on Episode 78
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Sep 06, 2018 |
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Systems, Recipes and Effectiveness with Amit Levy - Episode 77 of #TheEmulsion
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Aug 27, 2018 |
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Reservations in Tokyo, Joël Robuchon, Chefs on Holiday and Nonesuch - Ep. 76
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Aug 17, 2018 |
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Cooking on and off the Internet with Matt Broussard (@acooknamedmatt) - Ep. 75
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Aug 14, 2018 |
|
a long update.
|
Aug 07, 2018 |
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The Critic's Episode - Ep. 74
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Aug 02, 2018 |
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Great Taste and Creating your Dream Reality with Abe Shaw of Eating Tools - Episode 73
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Jul 25, 2018 |
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"30 Influential Restaurants", Anatomy of a Kitchen, Saison + Gras & More - Ep.72
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Jul 14, 2018 |
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Managing, Cannabis, Hiring, Consulting, and New Business Models with Woody Van Horn
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Jul 03, 2018 |
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3 Quick Tips to Improve your Station at Work - An Intermezzo
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Jun 27, 2018 |
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Anthony Bourdain, World's 50 Best, Filet Mignon & MORE
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Jun 25, 2018 |
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Leading a Fulfilling & Successful Career with Chris Hill - Episode 69
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Jun 18, 2018 |
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Atomix, Kitchen Predators, Alinea Chef Swap & more on #TheEmulsion Episode 68
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Jun 07, 2018 |
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Sharpening Misconceptions, Owning a Shop, & New Knives with Albert Edmonds on Episode 67
|
Jun 01, 2018 |
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What Ego is the Enemy can teach the Professional Chef
|
Jun 01, 2018 |
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The 20% Rule
|
Jun 01, 2018 |
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"Restaurant Labor Crisis", Thomas Keller in Miami, Anon Somms & MORE-The Emulsion Ep. 66
|
May 24, 2018 |
|
Chefs Changing Culture, Tattoos, & Knowing the Numbers w/ Derek Simcik - The Emulsion 65
|
May 18, 2018 |
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Dessert "Discriminiation", NOMNK, Flynn & Gem - The Emulsion Ep. 64
|
May 15, 2018 |
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Managing Burnout, Perfect Tacos, Culinary School Opinions and More on #TheEmulsion Episode 63 with Derek Bugge
|
May 02, 2018 |
|
Elements of Dessert - My Review
|
Apr 30, 2018 |
|
Coi Controversies, Expediter Lyfe, Ko's Bar, Minimum Wage & All 100 Best Restaurants - The Emulsion Episode 62
|
Apr 25, 2018 |
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Le Livre Blanc - My Review
|
Apr 18, 2018 |
|
Crushing Social Media, Quitting your Job, & Failure with Cady Chats
|
Apr 16, 2018 |
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Sean Brock Sobriety, Japanese Game, What Food Critics Look For & MORE - Episode 60
|
Apr 10, 2018 |
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Repetition, Side Jobs, Saying "No" and Travel with Mi Kim of Raised Doughnuts - The Emulsion Ep. 59
|
Apr 05, 2018 |
|
Don't Make Me Look Like an Idiot - An Intermezzo
|
Apr 04, 2018 |
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Truth in Restaurant Resos, Hoggorm, ModCuisine Pizza, & Healthy Chefs - The Emulsion Episode 58
|
Mar 29, 2018 |
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Momofuku Milk Bar - My Notes!
|
Mar 28, 2018 |
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Let's Talk About Popups - an Intermezzo
|
Mar 27, 2018 |
|
Working for Free, Creative Freedom, Dream Photoshoots, and more w/ Brent Herrig - The Emulsion Ep.57
|
Mar 19, 2018 |
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Noma "Problems", 0 Stars, Somni, Ulterior Epicure Ruminations & More on The Emulsion Episode 56
|
Mar 15, 2018 |
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Those Weird Tickets: Food Aversions - An Intermezzo
|
Mar 08, 2018 |
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New Knife Makers, Leaving the Kitchen, Custom Shapes and Passion with Galen Garretson of Town Cutler - The Emulsion Episode 55
|
Mar 06, 2018 |
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Why Chefs Fall Short, Jay Rayner Rants, New Restaurants, and HBR on #TheEmulsion Ep.54
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Mar 01, 2018 |
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Staging, How to Price Your Food, Young Chef Life w/ Spencer Venancio-The Emulsion Podcast Ep.53
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Feb 19, 2018 |
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Why Restaurants Fail, Drake’s Restaurant, Single Diner Thoughts and more on #TheEmulsion Ep 52
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Feb 14, 2018 |
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Female Chefs, Getting Fired, Selling Plates and more on #TheEmulsion Ep 51
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Feb 08, 2018 |
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Fine Dining Pivoting, Twitter Rants, Farms, Salt Bae and more on #TheEmulsion Ep. 50!
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Jan 30, 2018 |
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INTERVIEW with DOZFY- The Emulsion Episode 49
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Jan 30, 2018 |
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Talking Grace, R.I.P. Paul Bocuse, Flynn McGarry, David Chang on Netflix & more on #TheEmulsion 48
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Jan 22, 2018 |
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INTERVIEW with Hubert Tsai on The Emulsion Episode 47
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Jan 22, 2018 |
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2018 Predictions, Japanese Fine Dining Traditions, and Malcolm Livingston’s “Ghetto Gastro” on Ep.46
|
Jan 04, 2018 |
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INTERVIEW w/ Genie Kwon, Pastry Chef and Partner at Oriole in Chicago
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Jan 04, 2018 |
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What to Think About When Opening YOUR Own Place - #TheEmulsion Ep. 44
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Jan 04, 2018 |
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Mario Batali Accusations, "Hottest Restaurants", Getting Paid & Chef Gifts on The Emulsion Ep. 43
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Dec 11, 2017 |
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A Chef's Struggle, Disrupting Kitchenware, Media Origins, and Bloggers on Episode 42 of The Emulsion Podcast
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Dec 08, 2017 |
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Coi Chef Swap, Gaggan Closing, "Good Restaurants 100" and more on The Emulsion Podcast Ep. 41
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Dec 01, 2017 |
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Food from Mars, Movie Restaurants, and David Chang at the Olympics?! #TheEmulsion Ep 40
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Nov 21, 2017 |
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#TheEmulsion Ep. 38
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Nov 08, 2017 |
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#TheEmulsion Ep. 37
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Oct 30, 2017 |
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#TheEmulsion Ep. 36
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Oct 23, 2017 |
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#TheEmulsion Ep. 35
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Oct 17, 2017 |
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#TheEmulsion Ep. 34
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Oct 17, 2017 |
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#TheEmulsion Ep. 33
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Oct 17, 2017 |
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#TheEmulsion Ep. 32
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Oct 02, 2017 |
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#TheEmulsion Ep. 31
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Sep 18, 2017 |
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#TheEmulsion Ep. 30 INTERVIEW with DOZFY
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Sep 14, 2017 |
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Dialogue LA, Michelin Stars, and Fruit Desserts on #TheEmulsion Ep. 29
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Sep 13, 2017 |
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Communal Tables, Wasted food, food symposiums and 5 factors in Creativity- #TheEmulsion Ep. 28
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Sep 07, 2017 |
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INTERVIEW with Lindsay Collins of Effin' B Radio
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Aug 25, 2017 |
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#TheEmulsion Ep. 26
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Aug 25, 2017 |
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#TheEmulsion Ep. 25
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Aug 08, 2017 |
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#TheEmulsion Ep. 24
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Aug 01, 2017 |
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#TheEmulsion Ep. 23 INTERVIEW WITH SAM BARTOLAZO
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Jul 25, 2017 |
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#TheEmulsion Ep. 22
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Jul 18, 2017 |
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#TheEmulsion Episode 21
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Jul 11, 2017 |
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#TheEmulsion Ep. 19
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Jun 26, 2017 |
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#TheEmulsion Ep. 18
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Jun 19, 2017 |
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#TheEmulsion Ep. 17
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Jun 14, 2017 |
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#TheEmulsion Ep. 16
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Jun 14, 2017 |
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#TheEmulsion Ep. 15 - INTERVIEW WITH DEANA SAUKUM OF @FAIMFATALE
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May 31, 2017 |
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#TheEmulsion Ep. 14 - André Blomberg-Nygård Interviews
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May 22, 2017 |
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#TheEmulsion Episode 13
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May 15, 2017 |
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#TheEmulsion Episode 12
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May 09, 2017 |
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#TheEmulsion Episode 11
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May 04, 2017 |
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#TheEmulsion Episode 10
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Apr 25, 2017 |
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#TheEmulsion Episode 9
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Apr 17, 2017 |
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#TheEmulsion Episode 8
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Apr 12, 2017 |
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#TheEmulsion Episode 6
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Apr 12, 2017 |
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#TheEmulsion Episode 4
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Apr 12, 2017 |
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#TheEmulsion Episode 3
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Apr 12, 2017 |
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Episode 2:
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Apr 10, 2017 |
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#TheEmulsion Episode 1
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Apr 09, 2017 |