In this episode, Ray breaks down the Presidential Glyphosate Executive Order, and how it could impact a crucial Supreme Court ruling. He also discusses the impact a blizzard can have on restaurants, growing GLP-1 use, Domino's unlikely success, and further clarifies why he left fine dining.

Links:

Bayer Cites Trump Executive Order

What To Know About Glyphosate

Washington Post Roundup Coverage

Executive Order Filing

NY Times Blizzard Coverage

GrubStreet Blizzard Coverage

GLP-1 Eligibility Expands

Domino's Winning

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In this video, Justin and Ray break down the Noma Abuse Scandal of 2026. They share the allegations, explain why these problems persist in the food industry, and discuss what can be done about them. #noma #chefs #foodindustry #linecook #michelin #worlds50best

Links:

• Jason Ignacio White (microbes_vibes) Instagram

• Justin’s Andrea Correa (YouTube)

• Noma Abuse Story 1 (World’s 50 Best)

• Noma Abuse Story 2 (The Independent)

• Noma Abuse Story 3 (The Times)

  
  

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In this video, Ray breaks down the success McDonald's saw after lowering its prices and the rise in Bourdain trading card prices over the past few months. He also gives advice to a chef on Reddit and covers other breaking news in the food industry. #chef #restaurant #food #cooking #mcdonalds

Links:

• McDonald’s Wins on Prices (Bloomberg)

• McDonald’s Value Victory Lap

• Chef Reddit Advice

• Bachan’s Sold (Marzetti deal)

• Wendy’s Closing Stores (Bloomberg)

• National Restaurant Association 2026 Outlook

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In this episode, Justin and Ray break down the biggest restaurant openings of 2026. They also discuss the pricing-to-value issue that is affecting restaurants, some breaking news in the food industry, and answer a comment left by you all in the community!

Links:

• Most Exciting Restaurant Openings 2026 (Bloomberg)

• Wine Spectator New Restaurants 2026

• Toronto Restaurant Closures (Toronto Life)

• America’s Culinary Cup (CBS)

• Miso ‘Flippy’ Bot (QSRweb)

• PepsiCo Cost Reductions (Bloomberg)

• Impossible Foods CEO Steps Down

  
  

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In this episode, Ray breaks down the McKinsey food industry report and what you need to know for 2026. He also covers the ROI for Michelin coming to a city, how Gen Z is ditching "Diet" soda, how smaller food brands are winning, and more. #chefs #restaurant #linecook #foodindustry

Links:

• McKinsey Restaurant Report (2026)

• Dining Out Issues (Food & Wine)

• ROI on MICHELIN (Colorado)

• Gen Z Ditches “Diet” Soda (Bloomberg)

• Small Brands Stand Out in Grocery

• SF Chronicle Chef Story

  
  

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In this episode, Justin and Ray break down the $1,500 per person Noma pop-up coming to LA, and why it actually makes sense. They also discuss feeding your staff during a shift, the rise of the Co-Chef trend, and Square's new "Neighborhoods" feature. #noma #la #chef #chefreacts

This 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 such as commentary, criticism, education, and analysis. All clips are used in a transformative manner, with original commentary and insights added to provide new meaning and context.Credit to Detroit 75 Kitchen for the reaction videoLinks:

• Noma’s LA Pop-Up

• The Rise of the Co-Chef

• Square “Neighborhoods” Restaurant Tool

• Let Your Staff Eat for Free (YouTube)

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In this episode, Ray breaks down how restaurants are using CPG-branded foods to totally transform their brand. He also discusses the Wegmans surveillance controversy, how TikTok is used in food R&D, how Portillo's loyalty program is boosting sales, and why you should not leave the food industry.#restaurant #chef #portillos #careeradvice #momofuku #davidchang

Links:

• Wegmans Issue (Grubstreet)

• Wegmans Issue (Gothamist)

• Wegmans Issue (Grocery Dive)

• Rise of Restaurant CPG (Bloomberg)

• TikTok Food R&D

• Portillo’s Loyalty Program

• Reddit Thread (Kitchen Confidential)

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In this episode, Justin and Ray react to Wonder and its goal of creating automated kitchens. They also break down the new food pyramid and how this affects school lunches, and give advice to a chef looking to break out on their own early in their career. Justin offers questions you should ask yourself in 2026 to ensure you have a productive and efficient year in your career.Questions: Individual Contributor- What am I doing the “default” or “previous” way, and what upgrades or changes would help me?- How can I measure my progress in a way that leads to improvement- Timer, pedometer, calculating ratios (ie, units/minute)- How do I perceive and respond to feedback?Manager-How can I work for my team to support them in their tasks?- When encountered with a problem, obstacle or issue, what’s the skill gap that can explain (and prevent) this?- Where do I land on the “helpful” pyramid?Entrepreneur- What is the audience screaming at the screen for you to do?- Do I need more resources vs resourcefulness?- What created vs drained energy this year? - You can’t compete with the person who’s having fun - Self awareness has taught me the answer is often times already in youLinks:

• Wonder Robotic Kitchens

• Can School Lunches Ditch Ultra-Processed Foods?

• Reddit Advice (Line Cooks)

  
  

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