-
The Underground Culinary Tour
- How the New Metrics of Today's Top Restaurants Are Transforming How America Eats
- Narrado por: Damian Mogavero
- Duración: 8 h y 46 m
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Resumen del Editor
In the best-selling tradition of Moneyball, The Underground Culinary Tour is a high-octane behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data.
Sixteen years ago entrepreneur Damian Mogavero brought together an unlikely mix of experts - chefs and code writers - to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data-gathering programs are used by such renowned chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others.
Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today's demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently - from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before.
Finally, Damian takes listeners behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today's elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan's storied, family-run New Orleans dynasty to today's high-stakes celebrity chef palaces, The Underground Culinary Tour takes listeners on an epicurean adventure they won't soon forget.
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Historia
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
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Not what I imagined
- De Autumn Larkin en 02-17-17
De: Paul Hartford
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Fast Food Maniac
- From Arby's to White Castle, One Man's Supersized Obsession with America's Favorite Food
- De: Jon Hein
- Narrado por: Jon Hein
- Duración: 5 h y 47 m
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The charismatic radio personality from The Howard Stern Show celebrates what we love about American fast food, covering chains both national and regional and offering an opinionated view on restaurant history, secret menu items, and even drive-thru strategy.
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How is Jon Hein still alive?
- De Big Timmy Jim Tim en 03-12-17
De: Jon Hein
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Back of the House
- The Secret Life of a Restaurant
- De: Scott Haas
- Narrado por: Johnny Heller
- Duración: 7 h y 59 m
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- De Fidge en 03-28-15
De: Scott Haas
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- De: Grant Achatz, Nick Kokonas
- Narrado por: Johnny Heller
- Duración: 12 h y 51 m
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In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- De Exec. Chef 'Special K' en 03-18-14
De: Grant Achatz, y otros
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The Most Spectacular Restaurant in the World
- The Twin Towers, Windows on the World, and the Rebirth of New York
- De: Tom Roston
- Narrado por: Richard Ferrone
- Duración: 13 h y 5 m
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In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.
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New Yorkers Must Listen
- De Thomas en 09-20-19
De: Tom Roston
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- De: Andrew Friedman
- Narrado por: Sean Runnette
- Duración: 11 h y 6 m
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The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- De Linda Zimmerman en 02-07-12
De: Andrew Friedman
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Slim by Design
- Mindless Eating Solutions for Everyday Life
- De: Brian Wansink
- Narrado por: Brian Wansink
- Duración: 6 h y 5 m
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In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces - schools, restaurants, grocery stores, and home kitchens, among others - in order to make positive changes in how we approach and manage our diets.
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Another Weird Diet Book
- De Michael en 01-05-15
De: Brian Wansink
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- De: Marco Pierre White, James Steen
- Narrado por: Timothy Bentinck
- Duración: 9 h y 1 m
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- De Brandon en 07-18-16
De: Marco Pierre White, y otros
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Cooking as Fast as I Can
- A Chef’s Story of Family, Food, and Forgiveness
- De: Cat Cora
- Narrado por: Cassandra Campbell
- Duración: 7 h y 55 m
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In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the Deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin-star chefs in France. After her big break as a cohost on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef.
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Great listen for a chef
- De Nikki en 04-10-24
De: Cat Cora
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- De: Michael Booth
- Narrado por: Ralph Lister
- Duración: 10 h y 9 m
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Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
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Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- De: Luke Barr
- Narrado por: Stefan Rudnicki
- Duración: 8 h y 38 m
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In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
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Like Cesar Ritz, a real dandy
- De BenYL en 04-24-18
De: Luke Barr
Lo que los oyentes dicen sobre The Underground Culinary Tour
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Andy
- 10-01-17
nice mix of metrics and management
Close in look at how metrics and instrumentation can help drive revenue in a restaurant/club. Even better, some imaginative ways to look beyond the numbers and really see what is going on.
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- Leon H.
- 09-03-17
Infomercial
This book is an infomercial for a restaurant software. The author tried to disguise it as something akin to Moneyball for restaurants but was too transparent in his effort to sell his software.
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- Hunter
- 04-24-18
Boring - waste of a credit
This book seems more like a marketing ploy to sell the author's software than an informative book. And the narration is awful.
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