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Why does money scare chefs? On this solo episode of the Repertoire Report, Ray Delucci argues that kitchen culture has taught a generation of cooks to fear money. He looks at why "follow your passion, the money will follow" is bad career advice, and why chefs should stop feeling guilty about side gigs, private chef work, food development and brand deals. Ray also covers a Substack by Furquan Mirza on why there are no career maps for chefs beyond the restaurant, and shares practical tips on applying for jobs you don't think you're qualified for.Then we get into the news. We look at how Burger King chef Amy Alarcon revamped the Whopper to overtake Wendy's, and the Wall Street Journal's report on why "What's for dinner?" has become America's most dreaded question. We close with Daniel Humm of Eleven Madison Park launching Riff, a shelf-stable pasta meal kit, and ask whether that's selling out or smart business. If you work in hospitality, cook for a living or want to build a food career outside the kitchen, this one's for you. Links: No Career Map for Chefs The Corporate Chef Saving Burger King (Wall Street Journal) What’s for Dinner? (Wall Street Journal) Cook to Chef to Entrepreneur Daniel Humm Launches ‘Riff’ (Forbes) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

Is fine dining really dead—or is the restaurant industry simply changing? In this episode, Justin and Ray break down the evolving definition of fine dining, what chefs actually think about today’s biggest food and beverage trends, and the New York Times’ 2026 list of America’s best restaurants. They also discuss Dominique Crenn’s move to Melbourne and what it says about the increasingly global nature of high-end dining.Plus, we get into one of the most important conversations for working chefs: how to approach salary and title negotiations without underselling yourself. We also look at Danny Meyer’s latest thoughts on hospitality and what the legendary restaurateur believes the industry still gets wrong—and right—about taking care of people. Fine Dining Is Dead Ask Chefs About Food Trends (New York Times) New York Times Best Restaurants in America 2026 Dominique Crenn Moves to Melbourne Salary Discussion Advice (Reddit) Danny Meyer Book Launch (New York Times) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

Ray Delucci tackles imposter syndrome head-on — why the restaurant industry bakes it in, how "paying dues" culture holds talented cooks back, and what it cost him personally as a 21-year-old restaurant manager convinced he'd be fired any day. It's a direct response to a 22-year-old sous chef's Reddit post, and a case for why confidence, not ego, is one of the most valuable tools you can have in a kitchen.Then: The Wall Street Journal reports that McDonald's, Burger King, and Wendy's are pivoting back to human hospitality after years of kiosks and app ordering. Food & Wine profiles Victor Vasquez, the Mr. Tuna prep cook working two kitchens five days a week that diners never see. And the meal kit industry unravels as supplier Fresh Realm's bankruptcy leaves Blue Apron and Marley Spoon customers with half-empty boxes. Imposter Syndrome as a Sous Chef Fast Food Is Relying on Humans Again (Wall Street Journal) Restaurant Workers Go Unnoticed Meal Kit Industry Disruption (Wall Street Journal) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

Interested in Chef Tech Stack?⁠⁠⁠⁠Learn more here.⁠⁠⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠⁠⁠Apply here. Justin Khanna and Ray Delucci break down the week in food and restaurant news, starting with Michelin's new Southwest Guide — a surprisingly conservative debut that returned to Las Vegas after 17 years and handed Utah its very first star. They dig deep into Monte, the 14-month-old Salt Lake City tasting menu restaurant run by a husband-and-wife team who sold their house and cars to make it happen, and what its success says about the myth that Michelin is pay-to-play and coastal-only.From there, the guys look at how status symbols are shifting from expensive objects to hard-to-get hospitality souvenirs, unpack a viral JP Morgan grocery inflation warning that's less alarming than the headlines suggest, examine John's Food & Wine — Food & Wine's 2026 Restaurant of the Year — and its 18% margin, no-tipping, $70K-dishwasher model, and close with Joshua Weissman's new fried chicken concept Ben & Lynn's and whether a creator can actually run a restaurant. Michelin Guide Southwest Debut Status Symbol in Restaurants JPMorgan’s Food Crisis Warning John’s Food & Wine Win Joshua Weissman’s Restaurant Opening ⁠Apply for Coaching with Repertoire 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

Apply for Coaching with Repertoire Written version of this episode on the Repertoire blog My episode on “Cook to Chef” from 2019 7shifts FREE 2026 Industry Report Reps Series of Skill Exercises from Repertoire Episode with Chris Spear Sorcerer’s Apprentice book by Lisa Abend The E-Myth Revisited book by Michael Gerber Useful, Not True book by Derek Sivers Seth Godin’s Freelancer Post Balaji’s Founder vs Inheritor Model Tim Ferriss and Michael Mauboussin (where he shares the Greg Northcraft quote) What is the difference between a cook and a chef? When can you call yourself a chef? How long does it take to go from line cook to chef? And how do you go from chef to restaurant owner?Difference between a cook and a chef: A cook works with food. A chef works with food AND owns responsibility. Not a culinary degree, not a title given by someone else, not a number of years.When can you call yourself a chef? The moment you're responsible for elements that orbit around food. Even if you've only been in the industry for four months. Cook to chef happens fast.Is a line cook a chef? In my definition, if they own responsibility, yes. If you're running your station like your own a microcosm of a restaurant, you already are one. "I'm just a cook" is not serving you."A cook knows how, a chef knows why." Ask a line cook a few why-questions about their station and see how much they know. There are more chefs than we think."Every chef is a cook, but not every cook is a chef." True, and this episode explains exactly where the line is and why fast food and chain kitchens deliberately keep cooks on the other side of it.How long does it take to become a chef? Shorter than you think. The years come after, when you're building your repertoire as a chef.Chef to restaurant owner, private chef, pop-up, or food business: An entrepreneur has responsibilities beyond food AND asymmetric upside. Why the business side (marketing, financials, hiring, operations, negotiation) feels like a step backward, and how to build these skills the same way you built your kitchen skills.

Interested in Chef Tech Stack?⁠⁠⁠Learn more here.⁠⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠⁠Apply here. The restaurant industry is changing faster than most operators can react — and this week Ray goes solo on four stories that show exactly where it's headed.First, a Wall Street Journal piece on chefs, plumbers, and contractors turning client work into media companies. Private chef Olivia Tiedemann went from a couple thousand Instagram followers to 4.3 million in three months, and she's not an outlier — 73% of small business owners now identify as content creators. Ray makes the case that the "pay your dues first" mindset is costing people years of earning power they'll never get back.Then, The Economist on why the restaurant business is unrecognizable: Thursday has overtaken Friday as the peak dining night, three of every four American restaurant meals are now consumed off-premise, 42% of US food outlets were unprofitable last year, and the pandemic push into apps and delivery drove a 15% jump in labor productivity after thirty years of flat. Plus a look at Osteria 166 in Buffalo, where the owner killed his à la carte dining room and cut the average check by 25%.Third, the National Restaurant Association's 2026 Beverage Trends report — 87% of full-service operators say drinks now drive traffic, and Ray argues the real story is social, not liquid: the forty-minute drive-thru line is the hangout.Finally, a new Gallup poll putting GLP-1 use at 11–12% of American adults, up from 3% in 2024. Chipotle, Smoothie King, and Shake Shack are already building menus around it — and GLP-1 users are buying from restaurants more often than non-users, not less.Repertoire Report is a weekly hospitality industry news show from Justin Khanna and Ray Delucci. Links to every story are below.🎧 At 2,500 YouTube subscribers, we're doing a listener Q&A — we're about 290 away. Subscribe and drop your question in the comments.Photo Credit: Photography by Chris Buck for WSJ. Magazine (Edited) Links: Chef Content Creators (Wall Street Journal) The Restaurant Business Is Changing Beyond Recognition (The Economist) Beverages as a Growth Driver for Restaurants (Nation's Restaurant News) Restaurants Adapt to GLP-1 Drugs (ABC News) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠Subscribe here⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠Listen & Share⁠⁠⁠ 📸 Instagram⁠⁠⁠Follow @joinrepertoire⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

Noma is back in Copenhagen — and this time with a new leadership structure, a creative-director role for René Redzepi, and a menu format that scraps the old three-season model for 12 microseasons. Justin and Ray dig into what the reopening actually signals for the industry: whether the Wall Street Journal's "controversial celebrity chef" framing does a disservice to the team doing the work, why Noma still doesn't appear anywhere in the Michelin Guide, and what a genuine redemption arc would have to look like from the inside.From there, the conversation turns to money. The story of Chef Seth Stowaway and Osito — a Michelin-starred restaurant with great food, great intentions, and bounced paychecks — anchors a hard look at why culinary talent without financial literacy keeps producing the same outcome. Also on the docket: André Chiang's 1887 in Singapore earning two Michelin stars in five months (and Michelin publicly explaining why), restaurants stretching Michelin branding to locations that never earned it, Firstborn and Vinfolk rethinking menu pricing, the James Beard Foundation's $4 million host-city ask, and luxury real estate developers courting chefs. Links: Noma Is Back (Wall Street Journal) 1887 by André Michelin Review Vin Folk Bistro Seth Stowaway Financial Issues (San Francisco Chronicle) Luxury Real Estate x Restaurants Reddit Michelin Thread Interested in Chef Tech Stack?⁠⁠Learn more here.⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠Apply here. 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠Subscribe here⁠⁠ 🎙 Share the Podcast⁠⁠Listen & Share⁠⁠ 📸 Instagram⁠⁠Follow @joinrepertoire⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

Ray Delucci breaks down whether it's actually worth joining the hospitality and food industry in 2026, why networking might be the most undervalued skill in this business, Sweetgreen's stunning fall from a $5 billion valuation, ongoing food safety outbreaks hitting Chipotle and Qdoba, and a first look at A24's Anthony Bourdain biopic "Tony."If this episode was helpful, please like and subscribe — at 2,500 YouTube subscribers, we're doing a follower Q&A. Listening on Spotify or Apple? Share with a friend and leave a review. Interested in Chef Tech Stack?⁠Learn more here.⁠ Want 1-on-1 Coaching with Repertoire?⁠Apply here. Links: Joining the Food Industry in 2026 (Reddit) Networking Advice for Cooks (Reddit) Sweetgreen’s Struggles Salmonella Outbreak Beef Recall 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠Subscribe here⁠ 🎙 Share the Podcast⁠Listen & Share⁠ 📸 Instagram⁠Follow @joinrepertoire⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. Missed last week's episode?Catch up here. Free Restaurant Industry ReportDownload 7shifts' FREE 2026 Data Report: What Restaurant Employees Want Justin and Ray dig into the BBC's new three-part series The Rise of the Rock Star Chef, reuniting Marco Pierre White, Gordon Ramsay, and Heston Blumenthal — and use it to unpack the messier question underneath: how much of kitchen culture's reputation actually belongs to Gordon Ramsay the TV personality versus the industry itself. Justin shares a first-hand story of cooking for Ramsay in Norway, and the two debate whether Nick DiGiovanni is this generation's North Star chef personality.From there: Kat Odell's Bloomberg piece on home cooks outfitting their kitchens with downsized pro equipment and chef-driven pantry staples, the rise of restaurant CPG (Carbone's jarred sauces did $102M last year), and why private cheffing and events deserve a serious look from cooks. Plus a 10+-minute deep dive on steak cookery for the line — cake testers, tempering, ditching tongs, and why not every cut belongs at medium rare.Also covered: the rise of the real estate foodie influencer, updates on the Sea Creatures settlement, Daniel Calvert's Chez Calvert opening in Tokyo, Björn Frantzén's new Sydney restaurant, and a Chef Tech roundup on MAJC, KTCHN Qualified, and Hostie.Chapters/topics: BBC rock star chef series · Gordon Ramsay's legacy · Nick DiGiovanni and the new media chef · home cooks vs. restaurants · restaurant CPG & private cheffing · steak cookery Q&A · real estate foodie influencers · industry updates · chef tech roundup#chefs #gordonramsay #bbc #food #restaurants #chef Links: Gordon Ramsay, Marco Pierre White & the Rise of the Rockstar Chef (BBC) Meat Cookery Discussion (Reddit) Home Cooks Are Outdoing Restaurant Chefs? (Bloomberg) Chez Calvert Opening Majc KTCHN Qualified Hostie AI Sea Creatures Labor Dispute Update 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

In this clip, Ray breaks down the need for more chefs in food media, says goodbye to kitchens, shares a crazy update on Cyclospora, and addresses the issue of cheesemongers going away. Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. Links: Food Media Needs More People Who've Actually Worked in It There Are No Dead Ends in the Food Industry (Reddit) Cyclospora Update 1 (New York Times) Cyclospora Update 2 (Food Safety News) Cyclospora Update 3 (CBC News) Cyclospora Update 4 (Barron's) Cheesemonger Jobs Article (New York Times) 💌 The Repertoire Newsletter⁠https://www.joinrepertoire.com/newsletter⁠ 🎙 Share the Podcast⁠https://geni.us/repertoirepodcast⁠ 📸 Instagram⁠https://www.instagram.com/joinrepertoire⁠ 🎙️ Enjoying the podcast?

Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. Missed last week's episode?Catch up here. 7shifts Restaurant Employee ReportWatch the webinar. 📚 Show Notes Chef Bertrand Grébaut / Septime Action Bronson x Septime (Fck That's Delicious*) Mario Carbone "Michelin Is Lying" Clip (Go-To Food Podcast) DoorDash / SevenRooms "Channel Connect" (Hngry by Matt Newberg) Ultra-Processed Food Lawsuit Dismissed Shake Shack Kiosk Strategy Borrowing Against Cheese 💌 The Repertoire Newsletterhttps://www.joinrepertoire.com/newsletter 🎙 Share the Podcasthttps://geni.us/repertoirepodcast 📸 Instagramhttps://www.instagram.com/joinrepertoire 🎙️ Enjoying the podcast? This week on The Repertoire Report, Justin Khanna and Ray Delucci dig into a heavy but wide-ranging week — from remembering Septime's Chef Bertrand Grébaut, to the viral "Michelin is lying to you" conspiracy, the data-backed case that the Bay Area has overtaken New York in fine dining, a Reddit deep-dive on beating the burnout/passion rut, a dismissed ultra-processed food lawsuit, DoorDash's Trojan-horse reservations play with SevenRooms, Shake Shack's kiosk-driven margin story, and how Italy's oldest dairy is borrowing against aging cheese.Whether you're a chef, cook, operator, or hospitality professional, this episode blends industry news, restaurant operations, and career insight.__Disclaimer: We earn commission income with qualifying purchases made through Amazon's Affiliate program and other affiliate links in this description.🙏 Thank you for listening We open on the sad passing of Chef Bertrand Grébaut of Septime and his forward-thinking focus on team well-being, then break down why the "Michelin is just an algorithm" clip caught fire — and where the funding, anonymity, and multiple-visit arguments actually land. We use the Michelin Guide as a barometer for our "Ascending SF, Descending NYC" thesis, tackle a Line Cook Reddit post about losing your passion mid-apprenticeship, follow up on the dismissed ultra-processed food lawsuit, and unpack DoorDash's reservations strategy, Shake Shack's operations-over-product playbook, and cheese as collateral.If you're trying to better understand the business and craft of restaurants, this episode is for you.

Ray breaks down one of the most unsettling trends emerging in hospitality: AI surveillance in restaurant kitchens. As more operators experiment with AI-powered cameras to monitor employees, they discuss where the line is between improving operations and invading worker privacy.He also reacts to Reddit discussions on financial stability as a line cook, the challenges of being a people-pleaser in restaurant leadership, and whether today's hospitality careers are becoming more sustainable. Finally, he discusses why Wendy's has unexpectedly become a meme stock.#restaurants #chefs #restaurantindustry #artificialintelligence #ai #hospitality #linecookThis video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes including commentary, criticism, education, news reporting, and analysis. All clips are used in a transformative manner with original commentary and discussion. Links: Kitchen Surveillance (Reddit Thread 1) Kitchen Surveillance (Reddit Thread 2) Coffee Shop AI Post Line Cook Wage Discussion (Reddit) Being a People-Pleaser in Restaurants (Reddit) Wendy's Meme Stock Trend Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧

Justin and Ray break down René Redzepi's latest return to the spotlight and why the Noma story continues to raise more questions than answers. They discuss Jason White's response, whether the industry's conversation around accountability has actually evolved, and what this latest chapter means for restaurant culture.They also cover Seattle's Walrus and Carpenter labor dispute, discuss why Michelin stars belong to restaurants—not chefs—and examine what happened after Sèzanne lost all three of its Michelin stars following a chef departure. Finally, they wrap up with a recommendation for one of Ray's favorite recent fantasy reads, The Tainted Cup. Links: Jason White's Post René Redzepi's Post The Walrus and Carpenter Story Emelina (Michelin) Sèzanne Loses Michelin Stars The Tainted Cup Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧

In this solo episode of The Repertoire Report, Ray Delucci breaks down the latest hospitality industry headlines, starting with Noma’s planned reopening in Copenhagen and René Redzepi’s return as creative director amid renewed scrutiny around kitchen culture and alleged abuse. Ray reflects on what accountability actually looks like in fine dining, why the industry continues to wrestle with the “genius chef” myth, and whether diners truly care about the working conditions behind world-class meals.The episode also dives into Wonder’s viral automated “infinite bowl” machine and the larger tension between food tech, automation, and the human element of cooking. Ray then covers Pizza Hut’s $2.7 billion sale, the pressure delivery apps have placed on legacy chains, fast food bankruptcy concerns tied to GLP-1 medications, and how rising gas prices may be cutting into restaurant spending. Links: Rene Redzepi Returns Redzepi Grub Street Article Slop Bowl Video Pizza Hut Sold Prof G Fast Food Issues Gas Prices & Restaurants Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧

Want to learn more about Chef Tech Stack?Fill out this form to learn more. n this episode of the Repertoire Report, Justin Khanna and Ray Delucci dig into the latest restaurant industry news: Tom Colicchio closing Craft after 25 years in New York City, rising restaurant costs, changing diner behavior, and what these shifts mean for chefs, operators, and hospitality professionals. They also break down new openings from major names in food, including Kabawa, The Lion’s Den from Chef Michael White, and The Merchant Room from Gavin Kaysen.The conversation also explores Michelin expansion, the pressure of operating in major dining markets, whether restaurants can still make ambitious hospitality work financially, and a petition pushing back on the Culinary Institute of America’s use of AI. If you care about fine dining, restaurant openings, chef culture, food media, hospitality careers, or the business of restaurants, this episode is packed with analysis, context, and honest industry perspective. Links: Craft Closing Announcement Craft Closing NY Times Piece Kabawa Punk Noir Lion's Den The Merchant Room VAT Petition Post Modern Times Donation Page Post Modern Times NY Times Write-Up CIA AI Announcement Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧