When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?
In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you?
Guests:
Beth Forrest
Her faculty bio and books
Krishnendu Ray
His book | His faculty bio
Articles mentioned and other resources:
Foam: Chef's Kiss? (w/ Geraldine DeRuiter)
Copper & Heat is back for Season 4!
Guest Episode From: So You Want to Run a Restaurant Podcast
From What’s Your Problem?: The Quest for the Perfect Avocado
Introducing: Sounds Like the Holidays
Grassroots Growth w/ Cocina del Corazon
Finding your Niche w/ Zoe Adjonyoh
Developing Your Voice w/ Jenny Dorsey
Tartine Union: A Case Study (w/ Matthew Torres & Tsehaitu Abye)
Demystifying Collective Action (w/ Jesse Kadjo & Tsehaitu Abye)
Understanding DEIA (w/ Dr. Erinn Tucker & Terri Evans)
Privilege & Bias (w/ Chef Jenny Dorsey, Dr. Erinn Tucker, and Adan Callsen)
Sidework Podcast: Donut Friend United
Supporting Friends & Co-workers (w/ Not 9 to 5 Co-founders Hassel Aviles and Ariel Coplan)
Coping with Stress (w/ Laura Green)
Setting Boundaries (w/ Not 9 to 5, Grace Guber, and Rachel Ramsey)
Negotiating w/ Rachel Ramsey & Adan Callsen
Conflict (w/ Rachel Ramsey & Laura Green)
Feedback (w/ Laura Green & Zach Ferguson)
Season 3 Trailer: Pre-Shift
Create your
podcast in
minutes
It is Free
Just Dumb Enough Podcast
Freakonomics Radio
The Why Files: Operation Podcast
Criminal
Jimmy Akin’s Mysterious World