The Food Chain

Debraj Day, a restaurateur with eateries in Kolkata and Dallas, dives into the intricate world of tipping cultures. He shares insights on India's no-tip policy, where wages are integrated into menu prices, contrasting it with the high expectations in the US, where servers often act as mini entrepreneurs relying on tips. Debraj discusses how tipping can lead to biases and judgments among servers, and he highlights innovative ways to distribute service charges fairly. It's a fascinating exploration of how culture shapes our dining experiences and expectations.

Join restaurateurs Michael Cecchi-Azzolina, Fred Siriex, and Gauri Devidayal as they dive into the challenging world of table service. Michael shares insights on creating memorable dining experiences, while Fred highlights the theatrical nature of high-end service and the psychology behind it. Gauri discusses the unique dynamics of Mumbai's restaurant scene. They tackle the debate on service versus food, recount intense early training experiences, and share strategies for managing difficult guests. Discover the highs and lows of this rewarding industry!

Ville Lepalä, CEO of Huuva Food Hall, pilots drone deliveries in Helsinki, facing operational limits but excited about suburban convenience. Bobby Healy from Manna Aero dives into the tech side, revealing plans to scale operations and overcome regulatory hurdles. Shantanu Chakraborty shares his experience delivering aid via drone to flood-affected remote areas in India, highlighting its life-saving potential. Hedley Tarr discusses the UN’s use of drones in Madagascar for humanitarian efforts, focusing on community safety and engagement.

Join Professor Amit Garg, a nephrologist with insights on clinical trials involving turmeric, Ragini Kashyap, a food researcher exploring its cultural significance, and Dr. Kathryn Nelson, a chemist dissecting curcumin's chemical properties. They explore turmeric's historical roots, its growing popularity in the West, and the dubious health claims surrounding supplements. The guests discuss significant scientific findings, the lack of benefits shown in high-quality studies, and the culinary joys of turmeric in everyday cooking.

Join celebrated chefs May Chow, Chantel D'Artnell, and Sean Kenworthy as they share their culinary journeys across continents. May reflects on her passion for modern Chinese cuisine and rapid restaurant expansion. Chantal discusses the art of botanical cuisine and nurturing a supportive kitchen culture. Sean dives into the challenges of adapting to diverse culinary environments. Together, they explore the relentless drive for innovation in the culinary world and offer sage advice for aspiring chefs, emphasizing experience and passion.

Marilyn Cornelis, an associate professor specializing in nutrition and genetics, shares her insights on our favorite morning ritual—coffee. She explains how caffeine interacts with our brain, boosting alertness and attention. Marilyn also discusses the potential health benefits of moderate coffee consumption, including a lower risk of diabetes and heart issues. Delve into the emotional ties people have with coffee, from cherished traditions to the complex flavors that keep us coming back for more!

Mathilde Rolanger, a spice specialist and founder of Épices Rolanger, takes listeners on a flavorful journey into the world of pepper. She vividly explains how pepper is cultivated, highlighting its transformation from green berries to black pepper. Mathilde showcases unique pepper varieties, each offering distinct flavors like vegetal, cheesy, and fruity. She emphasizes pepper's role as a flavor enhancer in dishes and shares tips for using coarser grinds to elevate both taste and health in cooking. Get ready to spice up your culinary adventures!

Join chef Siba Mtungana, known for her vibrant cuisine in Cape Town, and Seth Gerber, a restaurant expert from Boston University, as they dive into the hilarious world of restaurant complaints. They share outrageous stories from diners, revealing how some customers 'weaponize' their feedback with online reviews. Discover the emotional toll of rude complaints on staff morale and learn effective strategies for both diners and servers on managing issues smoothly. Get ready to rethink how you handle your next dining experience!

Lisa Young, a registered dietitian and author, explores the alarming rise of portion sizes and the impact of ultra-processed foods on public health. Lenny Vartanian, a psychology professor, delves into how larger portion sizes can trick our brains into eating more, even when we're aware of it. Together, they discuss cultural differences in portion sizes across countries, the confusion caused by serving labels, and practical strategies for managing portions. Tune in for insights on how to re-evaluate what's on your plate!

Explore the intricate world of dining etiquette as cultural norms clash at the table. Teenagers share their thoughts on manners, revealing surprising views on phones and napkin use. Journey to a prestigious club to learn why etiquette still matters. Discover Japanese table customs, where slurping noodles shows appreciation. Listen to Reggie Nelson's inspiring rise in finance and his early dining challenges. Restaurant owner Mo Abedin sheds light on handling rude customers and highlights respect as the cornerstone of modern etiquette.