Rapid Response: How we served 150 million meals in Ukraine, w/José Andrés of World Central Kitchen

Rapid Response: How we served 150 million mea...

‏التالي

DraftKings’ next big bets, with CEO Jason Robins

Prediction markets. AI. Super Bowl ads. Hear how DraftKings co-founder and CEO Jason Robins is placing bets on the future. Robins talked with host Jeff Berman just ahead of the Super Bowl in San Francisco about how he stays focused, cultivates company culture, and navigates a tum ...  عرض المزيد

Super Bowl ads, Bad Bunny, and the business of cultural risk, with Autodesk’s Dara Treseder

The Super Bowl LX ad blitz was a big budget highwire act — from Anthropic's shot at OpenAI to Lady Gaga's homage to Mr Rogers, and Dunkin's nostalgia-fueled celeb fest. Autodesk CMO Dara Treseder returns to Rapid Response to break down what worked, what didn’t, and what the ads r ...  عرض المزيد

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How I Built Resilience: Live with José Andrés
How I Built This with Guy Raz

When chef José Andrés isn't running Michelin-starred restaurants, he's feeding the masses through World Central Kitchen, a nonprofit he founded that brings food to people during humanitarian crises. The COVID-19 crisis has shut down his restaurants indefinitely, but José is busie ...  عرض المزيد

Celebrity Chef: José Andrés
How I Built This with Guy Raz

As a kid, José Andrés tended fires for his father's backyard paella cookouts. Later, he trained with the best Spanish chefs, and began building a restaurant empire that would transform the way many Americans dine out. See Privacy Policy at https://art19.com/privacy and California ...  عرض المزيد

Food52: Amanda Hesser
How I Built This with Guy Raz

In the early 1990s, as Amanda Hesser's college friends were interviewing for their first cubicle jobs, she chose a different path: one that led straight into the kitchens of Europe, where she cooked traditional recipes and learned the rhythm of the seasons from a crusty French ga ...  عرض المزيد

Food52: Amanda Hesser (2021)
How I Built This with Guy Raz

In the early 1990s, as Amanda Hesser's college friends were interviewing for their first cubicle jobs, she chose a different path; one that led straight into the kitchens of Europe, where she cooked traditional recipes and learned the rhythm of the seasons from a crusty French ...

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