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 Report
Watch 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 Newsletter
https://www.joinrepertoire.com/newsletter

🎙 Share the Podcast
https://geni.us/repertoirepodcast

📸 Instagram
https://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. 👨‍🍳🎧

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.

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. 👨‍🍳🎧

n this episode, Ray breaks down why the Australian-based restaurant chain Guzman y Gomez left and why this was a positive for the company. He also gives advice on determining whether you are the problem in the kitchen or the kitchen itself. He then discusses Starbucks canceling its AI-inventory tool, the rise in grocery inflation, the stunning new GLP-1 restaurant report, and a unique discount being offered by Giordano's.#burritos #glp1 #restaurants #reddit

Want to learn more about Chef Tech Stack? ⁠Fill out the following form to learn more

Links:

Guzman y Gomez Leaves US Market

Do I Suck in the Kitchen? (Reddit Thread)

Starbucks Ends AI Inventory Counting

Grocery Inflation Is Rising

National Restaurant Association GLP-1 Report

Giordano's Unique Discount

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. 👨‍🍳🎧

This week on The Repertoire Report, Justin Khanna and Ray Delucci break down a packed week of hospitality industry news, restaurant operations, and chef career insights.We cover Michelin’s upcoming arrival in South Australia, what it means for the country’s existing hatted restaurant system, and why global recognition still matters for chefs and restaurants. Then we get into the practical side of service with a deep dive on ticket rail management, expediting, mise en place, and how cooks can keep their board organized during a rush.We also discuss Clover Reserve and the next wave of restaurant tech, rising beef prices through the lens of hot dogs and consumer value perception, Beyond Meat’s pivot into protein beverages, the economic challenges facing Portuguese restaurants in the U.S., and why Norbert Niederkofler’s “Cook the Mountain” philosophy deserves more attention.If you’re a chef, cook, operator, hospitality professional, or someone trying to better understand the business and craft of restaurants, this episode is for you.

Want to learn more about Chef Tech Stack? Fill out the following form to learn more

Links:

Australia Michelin Guide

Kitchen Rail Advice

Bloomberg Hot Dog Article

Beyond Protein Drink

Portuguese Restaurant Struggles

James Beard Nominations

Cook The Mountain

Clover Reserve

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 episode, Ray breaks down why restaurants feel "slower" and the data backing it up. He also shares how caring for your staff and avoiding turnover is a crucial financial decision. He then gives updates on some QSR/Fast-Casual restaurants, shares with creators how to help those with limited food options, and discusses a looming protein powder shortage.

Links:

Slow Restaurant Discussion (Reddit)

National Restaurant Association Employee Retention Data

Restaurant Performance Index

Shake Shack Sinks

Texas Roadhouse Improves

Sweetgreen Declines

“Recession Meals” Content

Protein Powder Shortage

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 episode, Ray and Justin react to the debate over Repertoire accounts, restaurant pricing, and the reality that restaurants face of losing profitability. They then give advice to a CIA grad who regrets attending culinary school, discuss hotels to gain better career leverage, and share some culinary tech updates. #chefs #culinaryschool #cooking #restaurant

Links:

Reddit Culinary School Warning

Nod Mag Chef Hotel Article

Colette AI

Owner (Restaurant Software)

OpenTable Post

Restaurant Trends 2026 (NRN)

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. 👨‍🍳🎧