The Repertoire Podcast

On this episode of the Repertoire Report, Ray Delucci covers why acclaimed chef Ana Roš of Hiša Franko is skipping The 50 Best awards in Lima, and what it means when "visibility becomes the currency" in restaurant award systems. Then: Sweetgreen's plan to let top restaurant managers earn more than $200,000 a year, DoorDash's $17 billion deal to buy Instacart and what more consolidation in delivery could mean for restaurant fees, and the FTC lawsuit accusing Toast of hidden fees, surprise add-ons, and misleading claims about 24/7 support.

We also look at new research showing how fake Yelp reviews can hurt a restaurant for more than a year, Just Eat apologizing for AI-generated menu photos that went badly wrong, and TikTok's new Must Eat restaurant guide, which could rival Michelin and 50 Best in how much business it drives. Do you still put stock in restaurant awards? Tell us in the comments. And please subscribe: when we hit 2,500 subscribers, we'll do a follower Q&A where Ray and Justin answer all of your questions.

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Ana Rǒs Says "No"

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Ana Rǒs NY Times Write-Up

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Sweetgreen's New Salary Announcement

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DoorDash Buys Instacart

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Toast's FTC Issues

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Fake Reviews Hurt Restaurants

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Food App AI Slop Fiasco

TikTok's New Food Guide

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On this week's Repertoire Report, Justin Khanna and Ray Delucci dig into two Michelin controversies that have the industry talking. First, D Magazine alleges that Michelin's new Dallas entries in the Texas guide were written with AI. Michelin flatly denies it. Justin and Ray look at what the AI-detection tools found, why food writing feels so human, and what this could mean for a brand built on anonymous human inspectors. Then they head to Dubai, where the 2026 guide recognized restaurants that are currently closed. They ask whether Michelin can recommend a place no one can book, and whether the backlash holds up against the facts.From there, they highlight Fabrik, an Austin restaurant with a vegan tasting menu that just earned a Michelin star on a four-day week and a $105 price point. They follow up on two restaurants covered earlier on the show that have now closed: Punk Noir in Dallas and Minneapolis's Modern Times Cafe. They close with a deep dive into Id Est Hospitality, Kelly Whitaker's group behind The Wolf's Tailor, Bruto and Nonesuch. It's a model built on regenerative grain, sourcing it controls itself, and the idea that "18 seats can shift a community."

Links:

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Michelin AI Controversy

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Foodiva Instagram On Michelin's Dubai Guide

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Fabrik (Austin Restaurant)

•

Punk Noir Closure

•

Id Est Hospitality

•

TPC French Laundry

•

TPC Emeril's

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On this episode of The Repertoire Report, Ray Delucci starts with a rant about recipes and why they matter so much to a food business. He makes the case that well-written, tested recipes are the base of consistency, efficiency and profit in any kitchen. He explains how to write them so they actually work: list ingredients in the order they're used, write for someone with basic cooking knowledge, and treat your recipe book as the kitchen's Bible. He also pushes back on the chef culture that sees recipes as a weakness, especially as restaurants face a tough market heading into 2027.Then Ray turns to the week's biggest industry news. Uber is buying ezCater for $2.3 billion, and he looks at what that means for restaurants and B2B catering. Starbucks is reportedly considering a Chipotle acquisition, which would be the biggest deal in restaurant history. Cheap direct-to-consumer brands are changing the caviar market. He closes with three quick hits: AI startup Bites taking on DoorDash, a former Top Chef contestant who blames tariffs for closing his Portland steakhouse, and Chick-fil-A saying no to AI in its drive-thrus.

Links:

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UberEats Acquires ezCater

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UberEats Acquisition Analysis

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Starbucks eyeing Chipotle

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D2C Caviar

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AI Threatens Food Delivery

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Tariffs Sink A Restaurant

•

Chick Fil A Says "No" To AI

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*Edit Note: Around 29:04, the video is cut for a minute due to a technical error. The video will resume after a minute.

Wonder wants to own every part of how you get dinner: restaurant brands, kitchens, ordering, delivery, meal kits, food media, and now robotics. On this Repertoire Report, Ray Delucci walks Justin Khanna through what Wonder is today. They cover 25+ chef-licensed concepts under one roof, deals for Blue Apron, Grubhub, Tastemade, Spyce and Salt Hank's, a $9B valuation, and a new investment from DoorDash. Then they ask whether diners actually want this. Justin also visits a Wonder location in New York's East Village to see the in-person experience for himself.After that, they get into the other news reshaping food. Airbnb is pushing meal delivery and social trip-sharing. DoorDash announced drone delivery, text-to-order and DashOS. AI personal assistants are now booking reservations for your guests, and AI-generated food photos are backfiring on restaurants. They close with chef-driven casual concepts like Herd, H Valley and Daniel Humm's Homme, which are bringing Michelin-level standards to more people.

Links:

• Wonder Food Hall
• AirBnb Meal Delivery
• DoorDash Drone Delivery
• OpenAI DevDay
• Restaurant Food AI
• Heard Burger
• Austin Johnson Food Market

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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)

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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)

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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)

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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

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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.

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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)

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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

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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.

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Links:

Joining the Food Industry in 2026 (Reddit)

Networking Advice for Cooks (Reddit)

Sweetgreen’s Struggles

Salmonella Outbreak

Beef Recall

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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

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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.

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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)

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📚 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

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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.

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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.

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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.

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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.

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In this Repertoire Report episode, Justin Khanna and Ray Delucci break down the latest hospitality industry news, culinary trends, and restaurant insights for chefs, cooks, restaurateurs, and hospitality professionals. Topics include Epicure’s massive 4.1 million recipe dataset, AI in recipe development, flavor modeling, culinary creativity, and what artificial intelligence can — and can’t — understand about real-world cooking, seasonality, and kitchen judgment.The conversation also explores who really deserves credit for a Michelin star, the risks of “fake it till you make it” in restaurant hiring, career growth for line cooks, worker-owned restaurant models like Pigdin Cooperative, and the rise of in-person hospitality events from brands like DNNR. If you’re interested in chef career development, restaurant ownership, Michelin Guide culture, AI food tech, kitchen leadership, and the future of the hospitality industry, this episode is packed with practical analysis and honest industry perspective.

Epicure AI Recipes

Josef Chen X Epicure Post

ARXIV Paper Findings

drewthefoodguy's Michelin Instagram Post

Seattle Times Pidgin Co-Op

DNNR Platform X Post

Pea-Peeling Robot

Fake It Till You Make It (Reddit Thread)

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.

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