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ChatGPT says hello, sauces are everywhere and so is KPOT
Manage episode 443012615 series 3266502
Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, kicked off this week’s podcast by briefly introducing a friend, of sorts. He had asked ChatGPT to greet the audience of Menu Talk, and the chatbot, which can now simulate a human voice much better than the electronic messages we have grown accustomed to, inferred pretty accurately what sorts of topics would be discussed in a podcast with that name. Real co-host Pat Cobe, senior menu editor of Restaurant Business, was duly impressed.
She was also impressed by KPOT, a Korean barbecue and hot pot concept that is one of the fastest growing restaurant chains in the country. The food was abundant and well-priced, the service was great and apart from the hot pot and barbecue, there was also a substantial food bar with kimchi and an assortment of different sauces, among other items.
Then Bret shared clips of an interview he did with Olivier Rassinoux, vice president of culinary and bar for Patina Restaurant Group, and they discussed cocktail trends, including spirit-free cocktails, as well as Rassinoux’s management style and the joy of dining out.
171 에피소드
Manage episode 443012615 series 3266502
Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, kicked off this week’s podcast by briefly introducing a friend, of sorts. He had asked ChatGPT to greet the audience of Menu Talk, and the chatbot, which can now simulate a human voice much better than the electronic messages we have grown accustomed to, inferred pretty accurately what sorts of topics would be discussed in a podcast with that name. Real co-host Pat Cobe, senior menu editor of Restaurant Business, was duly impressed.
She was also impressed by KPOT, a Korean barbecue and hot pot concept that is one of the fastest growing restaurant chains in the country. The food was abundant and well-priced, the service was great and apart from the hot pot and barbecue, there was also a substantial food bar with kimchi and an assortment of different sauces, among other items.
Then Bret shared clips of an interview he did with Olivier Rassinoux, vice president of culinary and bar for Patina Restaurant Group, and they discussed cocktail trends, including spirit-free cocktails, as well as Rassinoux’s management style and the joy of dining out.
171 에피소드
모든 에피소드
×1 Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce 37:32
1 Informa's holiday party, Yelpers' favorite restaurant and a brasserie at Grand Central 24:28
1 Momo crawl, Black Friday in Chinatown and dinner at Baar Baar 29:32
1 Virgil's 30th anniversary, happy hour at Mermaid Inn and Christmas decorations at Pete's Tavern 22:22
1 Worlds of Flavor, pastrami with horseradish and Cambodian food 27:27
1 Chicago taste-around, revisiting Eataly and dinner with Wonder 35:50
1 Edible glitter, tainted onions and the evolution of American sushi 38:01
1 Chef-inspired Crunchwraps, Cava's all in on ranch and a visit to Bluestone Lane 32:38
1 ChatGPT says hello, sauces are everywhere and so is KPOT 42:07
1 Eggs in purgatory, happy hour bargains and too much spice 39:07
1 A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse 41:42
1 Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles 35:32
1 Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building 34:52
1 Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing 38:08
1 Kaiseki menus, Detroit-style pizza and a West African chef's pop-up 30:54
1 Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries 40:51
1 The value of inviting loyal customers for a menu preview 34:09
1 Food holidays, restaurant weeks and the magic of long-standing operators 32:47
1 Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves 27:03
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