A master chef's take on food, culture and com...

Most managers give feedback. Few give feedback that actually works. Drawing on her background in psychology and executive coaching, Renee St Jacques breaks down what so many well-intentioned leaders get wrong — and introduces a three-part framework to help teams rebuild trust and ...  Show more

Deep tech entrepreneur D. Scott Phoenix spent years building AI — now, he believes we're on the cusp of a profound merger between humans and machines. Reframing the AI debate through the lens of evolutionary biology, he shifts the question from whether we should fear or embrace A ...  Show more

After an impressive career of cooking in some of the world's best restaurants, Marco Quelca decided to dedicate his life to bringing gourmet cooking to lower income communities in his native Bolivia, pioneering a new kind of performance art: high-end street cooking. A transcript ...  Show more

يتحدث الشيف محمد كمال عن أساليبه في الطهي النوبي في مصر وكيف يحافظ عليه بين الذاكرة والابداع.

محمد كامل هو شيف نوبي متخصص في المأكولات النوبية الحديثة، يمزج تقاليد الماضي مع الأذواق والأساليب الحديثة. نظرًا لأن المطبخ النوبي غير معروف كثيرًا خارج المنطقة النوبية، يط ...

“I’m doing everything possible to make sure that chefs really see themselves as responsible for delivering not just taste, but health. Chefs can be drug-dealers—some of the food they’re putting out there is worse than drugs—or they can be healers.”Matthew Kenney He's written twel ...  Show more

Originally from Ramallah, Nasser Jaber came to the United States as a university student in economics and finance. Working in restaurants to pay for his degree, Nasser soon found that his true passion was food, and that his talents would take him from waiting tables to training u ...  Show more