Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from working the line to executive chef at Junoon. Junoon was awarded one Michelin Star eight consecutive years from 2011, and held the title of the only Indian restaurant in New York City with a Michelin Star from 2018-2019. He was also selected as a Gohan Society Culinary Scholar — and traveled to Japan to study the delicate art of omakase — and became the first Indian chef to be selected for the Forbes “30 under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.

In this episode, we talk about Akshay’s journey running a family business, creating an indian fine dining place and how is it different from a “fusion” restaurant, and finally Akshay shares some wisdom for young folks based on his experience.

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Join us for a special episode of our podcast as we delve into the recent news of Noma's shutdown and the online food fight that ensued. Our host breaks down his initial thoughts on the situation and interviews Ray Delucci, host of Line Cook Thoughts, for his perspective. Stay tuned as the host discusses more on the state of the fine dining industry with Ray Delucci. Don't miss this in-depth discussion on the future of fine dining in a post-apocalyptic COVID world.

Don't forget to check out our sponsor, Meez, for all your recipe organization needs. Sign up for a free account at getmeez.com/trp to get started.

Our guest today is Eneko Axpe, a gastrophysicist who has been awarded one of the world's 50 Next Awards from San Pellegrino for his work in science innovation.

In this episode, we will be discussing Eneko's background in material sciences and physics, and how he has applied these principles to the culinary world. We will also be discussing his work in fine dining concepts, food manipulation, and finding textural opportunities in food.

We will also be talking about the importance of sustainability in the restaurant industry, and how Eneko is working to reduce the environmental impact of food production. This includes efforts to reduce greenhouse gas emissions and water usage, as well as promoting the use of locally sourced ingredients.

So join us as we delve into the world of food sustainability and the restaurant industry with Eneko Axpe. Don't forget to check out our sponsor, Mees, for all your recipe organization needs. Sign up for a free account at getmees.com/trp to get started.

My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.

He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.

His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it’s all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.

My guest today is Corey Chow, the executive chef of the Stanwich Golf Club, and famously before that, the chef-de-cuisine of Per Se. If you’ve picked up the latest edition of the Thomas Keller book titled The French Laundry + Per Se, you’ll notice Corey’s name because he was the co-author.

This episode is also cool because of the connection we shared back when I was an extern at the three Michelin star restaurant, Per Se, Corey was my sous chef.

My guest today is Arnold Byun, a hospitality leader, brand builder and community connector. As the Founder of With Warm Welcome and Co-Founder of MAUM, his purpose and passion is in amplifying fellow Asian founders through experiential storytelling, event activations, and branded partnerships.

Andrew Friedman, an acclaimed author, food writer, and host of the podcast Andrew Talks to Chefs. For more than ten years, Friedman has collaborated with many of the nation's best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale, asked him to collaborate on the Gotham Bar and Grill Cookbook. He has since worked as a cookbook collaborator on more than twenty projects, including Knives at Dawn cataloging the Bocuse D’or, as well as Chefs drugs and rock and roll, which he gets very vulnerable about in this conversation, as well as helping a number of the nation's best chefs (Alfred Portale, David Waltuck, Tom Valenti, and more share their unique culinary viewpoints with readers.