『Restaurant Hoppen』のカバーアート

Restaurant Hoppen

Restaurant Hoppen

著者： Hurrdat Media
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Dan Hoppen breaks down the Nebraska cuisine scene one bite at a time. He talks to local chefs, media members, and just interesting people about what's going on in the Cornhusker State when it comes to food, where people need to eat, and how food relates to Nebraska sports.© Hurrdat Media アート クッキング 経済学 食品・ワイン
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  • Adrienne Cheatham & Joe Flamm Bring Restaurant Life to the People w/ Chef's Cut Podcast

    Adrienne Cheatham & Joe Flamm Bring Restaurant Life to the People w/ Chef's Cut Podcast
    2026/05/25
    Top Chef alums and restaurant veterans Joe and Adrienne started a podcast to bring the conversations inside kitchens to the world, and the Chef's Cut has blown up! Check out my conversation with these beloved chefs as we discuss the podcast's origins, what the term "chef" means today, Top Chef memories, and whether Padma Laksmi or Tom Collichio would be a better podcast guest! 🌐 Check out Chef’s Cut Podcast:https://chefscutpodcast.com/ https://podcasts.apple.com/us/podcast/the-chefs-cut/id1820686169 https://www.youtube.com/@ChefsCutPod This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – Intro: Top Chef Legends Join the Show 00:01:00 – The Most Brutal Top Chef Challenge Ever 😂 00:03:30 – What It’s Really Like Being on Top Chef 00:05:00 – What Does “Chef” Even Mean Today? 00:08:30 – Why the Word Chef Has Changed Over Time 00:10:00 – How Their Friendship Started (Top Chef Season 15) 00:12:30 – Why They Became Close Friends 00:15:00 – The Origin of the Chef’s Cut Podcast 00:18:30 – Why Their Podcast Resonates With Chefs & Fans 00:20:30 – Talking About the Hard Stuff in Restaurants 00:23:30 – How the Podcast Has Evolved Over Time 00:25:00 – Favorite Guests & Lessons Learned 00:30:00 – Padma vs Tom Colicchio (Who Would You Choose?) 00:35:00 – Food Network Shows & Competition Strategy 00:38:30 – Why They Don’t Chase TV Fame 00:40:00 – Restaurants vs Media (What Matters More?) 00:42:00 – Becoming a “Chef Personality” 00:45:00 – Why Representation in Kitchens Matters 00:48:00 – Behind the Scenes of Starting a Podcast 00:50:00 – What Guests Don’t Understand About Restaurants 00:53:30 – The Right Way to Treat Restaurant Staff 00:55:00 – Why Chefs Love the Industry (Final Thoughts) #RestaurantHoppen #TopChef #ChefLife #FoodPodcast #Hospitality Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 時間 5 分
  • Learning in Omaha's Elite Kitchens w/ Collin Werner (Au Courant)

    Learning in Omaha's Elite Kitchens w/ Collin Werner (Au Courant)
    2026/05/21
    Collin Werner might only be 27, but don't let his age fool you. He's already worked in some of the most well-regarded kitchens in Omaha, now advancing to become the Chef de Cuisine at Au Courant. We run through Collin's career, assess the lessons he learned at different stops, discuss the value of culinary school, and more! This episode is a deep dive into creativity, discipline, and what it really takes to succeed in a modern kitchen. 🌐 Learn more about Au Courant:https://www.aucourantrestaurant.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – Meet Chef Collin Werner (Au Courant) 00:00:57 – What Makes Au Courant Unique (New Menu Every Week) 00:02:30 – How the Team Creates Dishes Together 00:03:30 – What a Chef de Cuisine Actually Does 00:04:30 – Learning from Chef Ben Maides 00:05:00 – Inside the Weekly Tasting Menu Process 00:07:00 – Why Menu Structure Matters in Fine Dining 00:08:30 – A Dish He’s Most Proud Of 00:09:30 – Why Fine Dining Is Addicting 00:10:00 – How Hospitality Changes Your Perspective 00:11:30 – Staying Organized in a High-Pressure Kitchen 00:13:00 – Mentors Who Shaped His Career 00:14:00 – Should Chefs Read Reviews? 00:15:00 – How He Fell in Love with Cooking 00:16:30 – When Cooking Became a Career Path 00:17:30 – Starting Culinary School at Metro 00:18:30 – Culinary School vs Restaurant Experience 00:20:00 – From Dishwasher to Sous Chef 00:21:30 – What a “Stage” (Kitchen Tryout) Is Like 00:23:00 – Taking the Leap to V. Mertz 00:24:30 – “Comfortability Kills” Explained 00:25:30 – Why Au Courant Never Gets Comfortable 00:27:00 – Balancing Creativity with Weekly Menus 00:28:30 – Transitioning to Clean Slate (Work-Life Balance) 00:30:00 – Returning to Fine Dining (Au Courant) 00:31:30 – Becoming Chef de Cuisine at 27 00:33:00 – Managing People vs Cooking Food 00:34:30 – Cooking with Local Farms (On-Site Experience) 00:36:00 – Culinary Competitions & Staying Calm 00:37:30 – Always Saying Yes to New Opportunities 00:38:30 – Future Goals: Michelin-Star Kitchens 00:39:30 – What Guests Don’t Understand About Restaurants 00:40:30 – Why He Loves the Industry #RestaurantHoppen #ChefLife #OmahaEats #FineDining #CulinaryCreativity Learn more about your ad choices. Visit megaphone.fm/adchoices
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    46 分
  • The Impossible Life of a Restaurateur w/ Paul Kulik (Le Bouillon)

    The Impossible Life of a Restaurateur w/ Paul Kulik (Le Bouillon)
    2026/05/14
    Understanding and reacting to guest expectations. Reacting to and engaging with shifting staff expectations. Crafting experiences different from those found at chain restaurants. These are but a few of the obstacles restaurateurs juggle, and few are better to talk to them about than Paul Kulik, the James Beard-nominated chef at Le Bouillon and one of the most interesting men I've met. Paul and I have a fascinating smorgasbord of a conversation about how COVID changed food, the ideal restaurant review system, and so, so much more! 🌐 Learn more about Le Bouillon:https://www.lebouillonomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 – One of Omaha’s Most Influential Restaurateurs 00:01:05 – How the Food Scene Has Changed Since 2020 00:03:30 – The “Anthony Bourdain Era” Explained 00:06:00 – Work-Life Balance vs Restaurant Reality 00:08:45 – Why Staffing Became So Difficult After COVID 00:10:05 – Why Restaurants Are NOT Profitable (Reality Check) 00:12:10 – Do Restaurants Even Matter? (Big Question) 00:14:30 – Hospitality vs Service (Game-Changing Concept) 00:17:30 – Why Some Restaurants Feel Special 00:20:10 – “Everything Is Falling Apart” Behind the Scenes 00:22:30 – Chain Restaurants vs Independent Restaurants 00:25:00 – Why Perfection Is Impossible in Restaurants 00:28:00 – What Makes a Restaurant Experience Memorable 00:30:00 – Why You Trust Some Restaurants Instantly 00:32:30 – When a Meal Disappoints (And Why It Still Matters) 00:35:10 – The Right vs Wrong Way to Handle Mistakes 00:37:45 – The Problem with Google Reviews & Yelp 00:40:10 – Why Reviews Don’t Work (And What Should Replace Them) 00:43:30 – What “Good Taste” Actually Means 00:46:00 – James Beard Recognition & Career Reflection 00:48:30 – The Philosophy Behind Le Bouillon 00:50:10 – Making Wine Accessible (Without the Snobbery) 00:53:10 – How to Have a Better Dining Experience 00:56:00 – Final Thoughts: Trust the Experience #RestaurantHoppen #LeBouillon #OmahaEats #FoodPodcast #Hospitality Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 時間 7 分
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