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:
The New Chef Cookbook: Live from Cookbook Fest w/ Bricia Lopez & Brandon Skier
Community & Competition: Rapid Growth, Rising Tensions, & Food Identity
From Loading Dock Talks: Barbacoa w/ Norma Listman and Saqib Keval
How Do We Savor Change? A Conversation with Geraldine DeRuiter
Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna
Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter
Southern Smoke Dispatch w/ Chef Emmanuel Chavez
"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller
"Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant
"Be A Girl" 5 Years Later: Part 1 w/ Edalyn Garcia
From The Sporkful: The Brewer rewriting The Story of Beer in Iran
Introducing “The Build” from Opening Soon
It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios
The Brigade System: a conversation w/ Telly Justice & Mike Sheats
It's Corn: Process & Purpose
Tasting Menus: A Dining Experience
Is Culinary School Worth It?
Meat Your Butcher: The Craft of Cutting Meat
Screen to Table: Influencing the Craft of Cooking
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