Podcast: The Menu podcast

Podcast:  The Menu podcast

We have not found a better weekly podcast than The Menu.  Think talk radio meets food magazine.  Each thirty minute episode is a decidedly international take on the world of food.  Based out of the UK and pulished by Monacle 24 a mainly speech-based internet radio station.

Worth a free subscription on iTunes or wherever you listen to your podcasts.

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City of Gold-Pulitzer Prize-winning food critic Jonathan Gold as he explores the culinary culture of Los Angeles.

City of Gold-Pulitzer Prize-winning food critic Jonathan Gold as he explores the culinary culture of Los Angeles.

Filmmaker Laura Gabbert follows Pulitzer Prize-winning food critic Jonathan Gold as he explores the culinary culture of Los Angeles.

More character study/biography than in-depth study of the LA food scene.  It's worth adding to your list.  

Free on Hulu or available for rent on Amazon.

http://www.cityofgolddoc.com/

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"How to Earn a Michelin Star"-Michelin Guide 2017: The Ritz and London's oldest Indian restaurant win coveted star

You are probably familiar with the Michelin Guide and the star rating system.  What you may not have seen is a simple explanation of the criteria for the rating.  This article from the Telegraph and the table below is worth a a quick read and review.


How to | Earn a Michelin Star

The Michelin Guide was established in France in 1900.

Since its inception, the criteria have been simple yet maddeningly opaque:

 = ‘Very good cooking in its category’

★★ = ‘Excellent cooking - worth a detour’

★★★ = ‘Exceptional cuisine - worthy of a special journey’

Rebecca Burr, editor of the UK guide since the 2011 edition, has been slightly more forthcoming: in a 2013 interview with Fine Dining Guide, she explained that one star is awarded for ‘food quality’ and ‘consistency of offering’

The ‘step from one to two stars demonstrates the flair, creativity, consistency and quality of individual signature’

Three stars ‘represents extraordinary skill in displaying absolute mastery of classical through to modern cooking techniques’ and a ‘philosophy of excellence’