All Episodes
The Repertoire Podcast — 261 episodes
The “Pay Your Dues” Mentality Is Holding Chefs Back
Utah Just Changed the Michelin Guide Forever
It's actually Cook to Chef to Entrepreneur
The Private Chef Business Is Booming
Noma Is Officially Back. So What Changed?
The Truth About Becoming a Chef in 2026
Justin Finally Gives His Gordon Ramsay Opinion
Food Media Needs More Actual Chefs
Michelin’s Changed and Chefs are Confused
Restaurant Workers Are Freaking Out Over AI Cameras
The Noma Story Just Got Even Stranger
René Redzepi Is Back. But Has Anything Really Changed?
Tom Colicchio Is Closing Craft After 25 Years — A Warning for Restaurants?
Will AI Change How Chefs Create New Dishes?
This Restaurant Chain Just Quit the U.S. — Here’s Why
Michelin Is Coming to Australia — Everything Is About to Change
Everyone in Restaurants Is Saying the Same Thing Right Now
The Internet Is Wrong About Restaurant Pricing
Why This City Rejected the Michelin Guide
Why Chefs Can Benefit From Personal Brands in 2026
Namrata Hegde on Noma, Staging & Why Kitchen Culture Is Still Broken
Is Culinary School Worth It in 2026? The Truth No One Tells You
The French Laundry Lawsuit Isn’t Just About One Restaurant
Should Fine Dining Exist? My Take After the Debate
Influencers Are Ruining Restaurants… Chefs Are Finally Fighting Back
Why the “Genius Chef” Model Doesn’t Work
Noma’s Response to the Allegations Is a Disaster
Why Diners Are Tired Of The "Restaurant Monologue"
Roundup at the Supreme Court: The Immunity Fight That Could Reshape the Food Industry
The Noma Abuse Scandal of 2026
McDonald’s Lowered Their Prices… And Customers Came Back
The Biggest Restaurant Openings of 2026 (From a Chef’s Perspective)
The Value Crisis Hitting Restaurants
What Noma’s $1,500 Pop-Up Tells Us About Fine Dining in 2026
The Momofuku Model: How Restaurants Really Make Money in CPG
Is Automation Here For Restaurants? Justin and Ray React
The Real Cost of Bringing Michelin to Your City
If You Work in Restaurants, You Need to Hear This (2026 Predictions)
2025 in Review: Why Restaurants Took a Beating
MICHELIN’s New “Grapes” Award Explained (2025)
Why New Tariffs Might Literally Stop Italian Pasta from Entering the U.S.
Why You Can’t Afford Restaurants in 2025
About Michelin's November Announcements
The "Meta" of Michelin
Can You Own a Sandwich? What the Uncrustables Case Means for CPG & Chefs
This Tech Outage Broke the Restaurant Industry
Restaurants Tasting the Same? Not Always, Here’s Why
Tyson Settles Record Price-Fixing Laswuit
The Chef's Table Collab You Need to Know About
How Sushi Became A Commodity
How Ozempic is Reshaping and Changing the Way We Eat
The Truth About $100K Chef Salaries in 2025
The "Foraging Chef" Trend is Ruining Food
Why Eleven Madison Park's Vegan Menu Is Changing
The (Attempted) Cancelling of Joshua Weissman
Discussing The Passing Of Anne Burrell
Repertoire Report: How YouTube Changes The Way Chefs Learn To Be Chefs
Repertoire Report: The Mindset That Holds A Chef Back
Repertoire Report: How Influencer Private Chefs Are Gaming The System
Repertoire Report: How GLP-1 Is Changing The Food Industry
Repertoire Report: Michelin Debate, Reservation Charges, and JBS Hits The Stock Market
Repertoire Report: Restaurants Hold Strong, Virginia Drops Michelin, and Nerds Gummies To The Moon
The MAD7 Symposium Recap: How Was It?
The Repertoire Report: Next Generation Of Cooks, Domestic Producers Poised To Win, And Klarna
The Repertoire Report: Airbnb's Big Bet On Chefs, CIA Investments, And SNAP Risks
The Repertoire Report: Menu Prices Rise, Groceries Fall, And The Success Of Shake Shack
Repertoire Report: Tariffs, Michelin Guide Expansion, And Reservation Platforms
Alessandra Ciuffo | Food “Unicorns”, Documenting in Kitchens, and Growing Food Media - Ep. 168
Eddie Shepherd | Productivity in Pop Ups, Skill Stacking, and Plant-Based Tasting Menus - Ep. 167
My Problem with "Heard" in Kitchens, and Why I Prefer Mirrored Callbacks
On "Quantifying Cooking Performance" - My Message to David Chang
Myles Snider | How to Cook Intuitively, Growing Online, and Techniques-over-Recipes - Ep. 165
Ki Chung | Standing Out On the Line, Nervousness, Eating to Learn, and Work You Can Sustain - Ep. 164
Suzanne Vizethann | Chef’s Mental Health, Operational Excellence, Empathy in Hiring - Ep. 163
"Hostile" Hospitality, A Failed Chef-Restaurateur, Delivery Financials, and more - Ep. 162
Helpful Pre-Stage Advice: The 2 Types
Akshay Bhardwaj | Family-Run Restaurants, Indian Fine Dining, and Finding Balance - Ep 161
Don't Make it In-House
Noma's News, The Menu, and AI Eating Food | Ray Delucci - Ep. 160
Eneko Axpe | Gastrophysics, Delicious Sustainability and Wrestling Texture - Ep 159
Corey Chow | Overcoming Fear, Leading in Kitchens and Asking for Help - Ep 158
Arnold Byun | Building Brands, Front-of-House Mastery, and Stacking Skills - Ep 157
Andrew Friedman | Chef Interviews, Critical Writings, and Crafting The Dish - EP 156
Rushir Parikh | Restaurant Brands, Built with Creators - Ep. 155
2 Tips for Pop-Ups and What Often Gets Missed
How to Get a Job/Stage Abroad - My Strategy
My Restaurant Plans? Plus: Writing a Book, Drug Abuse & Bucket List Restaurants
"Memorable" & Go-To Staff Meals
Jon Merrick | The Rapping Chef, Mentors, and Creating Content Around Food - Ep. 154
Harold McGee | Smells, Flavors and the Science of Cooking - Ep. 153
How to Actually Buy Time and Obtain Skills (at the Same Time)
Christian Puglisi | Character, Courage, and Minimalism in Restaurants - Ep. 152
“Chef Worship”, Hospitality Creator Spotlight, and Mise Footwear | Ep. 151
Rachael Nemeth | Better Training, Onboarding and Career Development for Kitchen Staff - Ep. 150
Brady Williams | Opening a Restaurant: Collaborative Management and Creative Business - Ep. 149
Tim Mussig | Business of Passion & Running a Culinary Gear Wonderland - Ep. 148
Massimo Di Costanzo | Di Costanzo Wines, Forming Identity and Building a Brand - Ep. 147
Bye "Emulsion", Introducing: Repertoire
Brandon Dearden | Chef Authorized, Staging Experience, and Creating Content While Cooking - Ep. 146
Josh Sharkey | Organizing in Meez, Chef-turned-Founder, and Guest Experience - Ep. 145
Feeling Burnout, Young Chef Advice, and Memorable Restaurants | AskJK January 2022
My 2022 Playbook - Lessons Learned, Tips, Readings, and Goals for the Year Ahead
Matt Rolfe | In Hospitality, You Can’t Do It Alone - Ep. 144
Knife Buying Guide from Vincent Lau, Korin's Master Sharpener - Ep. 143
Corey Mintz | The End of Restaurants as We Knew Them, and What Comes After - Ep. 142
Saori Kawano | Korin’s Owner on 40 Years of Knife Entrepreneurship with Chefs - Ep. 141
Alex French Guy Cooking | Kitchen Confidence, Custom Gear & Learning by Doing - Ep. 140
Adam Witt | Private Chef Advice, Omnivorous Adam and the Importance of Staging - Ep. 139
Culinary Learning, How Long to Stay at a Restaurant, and Home Cooks Staging | AskJK August 2021
Matt Plapp | Restaurant Marketing That Works - Ep. 138
Ken McGarrie - The Surprise Restaurant Manager and Effective Leadership | EP. 137
Jade Leong - Hospitality and Event Business, Vision and The Power of Conviction | EP. 136
Marie Méon - Working in Paris, Food Presentation and Organization | EP. 135
Anders Husa and Kaitlin Orr - Exciting Food, Will Travel | Ep. 134
Vaughn Tan - The Uncertainty Mindset, Style, and Risk | The Emulsion Podcast Ep. 133
EMP Goes Meat-Free, Willow's Inn Toxicity, and Joshua Skenes Write-Up | Ep. 132
Kendall Beach - Producing in Kitchens | The Emulsion Podcast Ep. 131
From Kitchen to Tech, While Still Loving Food with Aaron O'Leary - Ep. 130
Chef Self-Development and International Employability with Aarthi Sampath - Ep. 129
Best Lessons from Chefs Without Restaurants with Chris Spear - Ep. 127
Knife Sharpening Fundamentals & Misconceptions | Q&A with Adam Witt
"Life-Work Balance", Changing Industries, and Pop-Up Strategy with Aaron Tekulve - Ep. 125
Hospitality Routines, Ownership, and Growth with Brendan McCaughey - Ep. 124
Leaving the Kitchen, Weight Loss in the Industry, & Seizing Opportunities with Ray Delucci - Ep. 123
Chefs Without Restaurants with Chris Spear - Ep. 122
My 2021 Playbook - Lessons Learned, Tips, Books, and Goals for the Year Ahead
Designing for Chefs - Christopher Scott from Sous Design, Returns - Ep. 121
Chef-Driven Concepts, Wine, Eating Out, and LA Food with Max Shapiro
Knife Design, the $1,800 Spoon, and Sharpening - Don Nguyen on Ep. 119
Emmanuel Chavez on Aesthetics, First Projects, and the Importance of Corn - Ep. 118
My New Projects, plus an Update
The State of Things
How you Might Use this Time...
Addressing Depression and Anxiety: An Intermezzo
Hidden Menu Prices, Sidegig & Giving Chefs Credit - Ep. 114
Create a Competitive Advantage - Christopher Haatuft Ep. 113
Crushing a New Station; An Intermezzo
Staging, Stars, and Virtual Restaurants - Ep. 112
Sharpening Knowledge and Why Japanese Knives are Actually a Screamin' Deal with Vincent Kazuhito Lau - Ep. 111
2020 Michelin, Chef’s IP, Ever, and New Paths - Ep. 110
Chefs Creating Content with Ray Delucci of Line Cook Thoughts - Ep. 109
Pressuring Fine Dining, Noma’s New Chapter, and a Rant on Schooling - Ep. 108
Spencer Venancio is Back! - Ep. 107
#AskJK September Edition!
Tired Chefs, Critic Empathy & Is It Really the World’s Best?
My Per Se Externship Manual - an Intermezzo
From Kitchen to Trapeze with Andrea Correa - Ep. 105
Is the Restaurant Renaissance Ending? Daniel & Will Split Up at EMP and more on Ep. 104
Starting Your Own Thing with Natalie Popkave of Bee and the Baker
Faviken Closing, Hudson Yards, ChefSteps Buyout & more on Ep. 102
Creative Business with Dozfy - Ep. 101
Episode 100
Equality & Cultural Respect on Ep. 98
"Dating a Chef" Advice with my Fiancé, Anna on Ep. 99
Through the Lens of the Farmer with Alex Meizlish - Ep. 97
Kwame’s Memoir, Fake Foodies, and TFL Bongs on Ep. 96
Connecting with Chefs - Ep. 95 with Julien Perry
Secret Lives of Private Chefs, California’s Michelin Guide, MAD Academy, & more on Ep. 94
Purposeful Travel with John Miller - Ep 93
I Want YOU On Episode 100 #EmulsionTakeover
Cat Cora & Alinea, Soleil Ho’s Work, & Josh Skenes Fraud on Ep. 92
It's Not JUST Michelin Starred Restaurants w/ Micah Mowrey - Ep. 91
Ghost Kitchens, Solo Chefs, and Benno Reviewed on Ep. 90
Elevating Food Through Design with Christopher Scott of Sous Design - Ep. 89
Side Hustles, World’s 50 Best Flop, Surge Pricing & Iz Harris - Ep. 88
How to Talk About Food - An Intermezzo
Eater on Gear, 2019 Headlines, No Stars, & Caviar on Ep. 87
My 2019 Playbook - What I Learned in 2018, Tips, Influencers, Books, Channels and Goals for the Year Ahead
Starting a Food Truck - Joel Mathieson of Wicked Good Grinders Ep. 86
Eating with a Michelin Inspector, Simone, and Endangered Somms on Ep. 85
From Kitchen to Media with Mike Truong - Ep. 84
Restaurant Kickstarters, Chefs & Allergies, Lessons from Bourdain and MORE.
Learn to Teach, Teach to Learn with Mareko Maumasi - Ep. 82
Maaemo Moving, Somm Fraud, Chefs vs Sports and MORE on Ep. 81
"Restaurant Decline", Tso, Food as Art & Diversity on Ep. 80 #TheEmulsion
Event Production 101 with Jade Leong of Voyager's Table - Ep. 79
The Difference Between a "Cook" and a "Chef" - An Intermezzo
"Fake" Meat, David Chang, and Trout vs Salmon on Episode 78
Systems, Recipes and Effectiveness with Amit Levy - Episode 77 of #TheEmulsion
Reservations in Tokyo, Joël Robuchon, Chefs on Holiday and Nonesuch - Ep. 76
Cooking on and off the Internet with Matt Broussard (@acooknamedmatt) - Ep. 75
a long update.
The Critic's Episode - Ep. 74
Great Taste and Creating your Dream Reality with Abe Shaw of Eating Tools - Episode 73
"30 Influential Restaurants", Anatomy of a Kitchen, Saison + Gras & More - Ep.72
Managing, Cannabis, Hiring, Consulting, and New Business Models with Woody Van Horn
3 Quick Tips to Improve your Station at Work - An Intermezzo
Anthony Bourdain, World's 50 Best, Filet Mignon & MORE
Leading a Fulfilling & Successful Career with Chris Hill - Episode 69
Atomix, Kitchen Predators, Alinea Chef Swap & more on #TheEmulsion Episode 68
Sharpening Misconceptions, Owning a Shop, & New Knives with Albert Edmonds on Episode 67
What Ego is the Enemy can teach the Professional Chef
The 20% Rule
"Restaurant Labor Crisis", Thomas Keller in Miami, Anon Somms & MORE-The Emulsion Ep. 66
Chefs Changing Culture, Tattoos, & Knowing the Numbers w/ Derek Simcik - The Emulsion 65
Dessert "Discriminiation", NOMNK, Flynn & Gem - The Emulsion Ep. 64
Managing Burnout, Perfect Tacos, Culinary School Opinions and More on #TheEmulsion Episode 63 with Derek Bugge
Elements of Dessert - My Review
Coi Controversies, Expediter Lyfe, Ko's Bar, Minimum Wage & All 100 Best Restaurants - The Emulsion Episode 62
Le Livre Blanc - My Review
Crushing Social Media, Quitting your Job, & Failure with Cady Chats
Sean Brock Sobriety, Japanese Game, What Food Critics Look For & MORE - Episode 60
Repetition, Side Jobs, Saying "No" and Travel with Mi Kim of Raised Doughnuts - The Emulsion Ep. 59
Don't Make Me Look Like an Idiot - An Intermezzo
Truth in Restaurant Resos, Hoggorm, ModCuisine Pizza, & Healthy Chefs - The Emulsion Episode 58
Momofuku Milk Bar - My Notes!
Let's Talk About Popups - an Intermezzo
Working for Free, Creative Freedom, Dream Photoshoots, and more w/ Brent Herrig - The Emulsion Ep.57
Noma "Problems", 0 Stars, Somni, Ulterior Epicure Ruminations & More on The Emulsion Episode 56
Those Weird Tickets: Food Aversions - An Intermezzo
New Knife Makers, Leaving the Kitchen, Custom Shapes and Passion with Galen Garretson of Town Cutler - The Emulsion Episode 55
Why Chefs Fall Short, Jay Rayner Rants, New Restaurants, and HBR on #TheEmulsion Ep.54
Staging, How to Price Your Food, Young Chef Life w/ Spencer Venancio-The Emulsion Podcast Ep.53
Why Restaurants Fail, Drake’s Restaurant, Single Diner Thoughts and more on #TheEmulsion Ep 52
Female Chefs, Getting Fired, Selling Plates and more on #TheEmulsion Ep 51
Fine Dining Pivoting, Twitter Rants, Farms, Salt Bae and more on #TheEmulsion Ep. 50!
INTERVIEW with DOZFY- The Emulsion Episode 49
Talking Grace, R.I.P. Paul Bocuse, Flynn McGarry, David Chang on Netflix & more on #TheEmulsion 48
INTERVIEW with Hubert Tsai on The Emulsion Episode 47
2018 Predictions, Japanese Fine Dining Traditions, and Malcolm Livingston’s “Ghetto Gastro” on Ep.46
INTERVIEW w/ Genie Kwon, Pastry Chef and Partner at Oriole in Chicago
What to Think About When Opening YOUR Own Place - #TheEmulsion Ep. 44
Mario Batali Accusations, "Hottest Restaurants", Getting Paid & Chef Gifts on The Emulsion Ep. 43
A Chef's Struggle, Disrupting Kitchenware, Media Origins, and Bloggers on Episode 42 of The Emulsion Podcast
Coi Chef Swap, Gaggan Closing, "Good Restaurants 100" and more on The Emulsion Podcast Ep. 41
Food from Mars, Movie Restaurants, and David Chang at the Olympics?! #TheEmulsion Ep 40
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#TheEmulsion Ep. 30 INTERVIEW with DOZFY
Dialogue LA, Michelin Stars, and Fruit Desserts on #TheEmulsion Ep. 29
Communal Tables, Wasted food, food symposiums and 5 factors in Creativity- #TheEmulsion Ep. 28
INTERVIEW with Lindsay Collins of Effin' B Radio
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#TheEmulsion Ep. 23 INTERVIEW WITH SAM BARTOLAZO
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#TheEmulsion Ep. 15 - INTERVIEW WITH DEANA SAUKUM OF @FAIMFATALE
#TheEmulsion Ep. 14 - André Blomberg-Nygård Interviews
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#TheEmulsion Episode 3
Episode 2:
#TheEmulsion Episode 1