#174 - Alexis Gauthier: A Michelin-Starred French Chef Embraces Vegan Food

Eat For The Planet with Nil Zacharias

Eat For The Planet with Nil Zacharias

22:42

Bob Stobener , a seasoned leader celebrated for his adept communication skills, has a unique perspective on improving communication as a means to foster understanding and collaboration. Drawing from his creative background in cartooning and strategic advertising at a successful comedy club, Stobener believes that effective communication is essential not only for resolving conflicts but also for enhancing personal and professional growth. He emphasizes the importance of listening and forming genuine connections, demonstrating how these practices can lead to positive outcomes, as seen in his ability to guide team members toward fulfilling career paths. By advocating for open and honest dialogue, Stobener illustrates how strong communication skills can support individual success and organizational excellence across various industries. (00:01:52) Communication Skills: Comedy Club to Corporate Success (00:14:21) Transparent Interactions: The Foundation of Leadership Success (00:14:21) Transformative Impact of Transparent Leadership Communication (00:19:41) Mastering Communication Skills for Multifaceted Success Hosted by Larry Wilson Produced by: Verbal Ninja Productions Producer: R. Scott Edwards Sponsored by: The Wilson Method **Check out NEW upgraded website with FREE offer !! Visit: https://theWilsonMethod.com Link: TheWilsonMethod.com…

2 года назад 1:03:29

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Alexis Gauthier is a multi-award-winning French chef and successful London restaurateur. In 2016 he became vegan, and in 2021 he removed all animal products from his restaurant menus entirely. From Avignon, in the south of France, Alexis began his career in the grand hotels of Nice and Monaco, under the eye of Chef Alain Ducasse. It was there he first began to form his fundamental cooking style, a light and uncomplicated celebration of the best seasonal produce, often led by fruits and vegetables, chosen instinctively and prepared intuitively. Opening Gauthier Soho in 2010, Alexis knew from the very beginning that vegetables would be a main focus, and made his vegetable menu stand shoulder to shoulder with the then classic gout du jour menu. In 2016, Alexis himself became vegan, and announced he was planning to turn the entire restaurant plant-based. In 2021, this became a reality, and Gauthier Soho became the first classical French fine-dining vegan restaurant in the world. He recently opened the more casual 123V restaurant - also 100% vegan - in London’s Mayfair. Alexis is now a regular speaker at debates and discussions and is dedicated to exploring the possibilities of deliciousness using an animal free canvas.

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#174 - Alexis Gauthier: A Michelin-Starred French Chef Embraces Vegan Food

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published 2 года назад

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192 эпизодов

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1
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1
#190 - Challenging Meat’s Dominance: From Counterculture to Systems Change with Alicia Kennedy 50:16

9 weeks назад50:16

50:16

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1
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10 weeks назад46:50

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#188 - Cultivated Meat and the American Dream: Sami Nabulsi on Innovation, Politics, and Progress 1:01:16

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1
#187 - The Plant-Based Reset: Lessons, Challenges, and a Path Forward with Maisie Ganzler 53:38

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1
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#185 - Plant-Based Dreams, Blended Realities, and a Chicken-Beef Burger You Didn’t See Coming 1:15:41

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1
#184 - Has Overthrow Hospitality Cracked the Code on Plant-Based Dining? 58:54

15 weeks назад58:54

58:54

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#183 – Cheese, Reimagined: Sorosh Tavakoli on Challenges and Change 1:18:09

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1:18:09

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#182 – Alternative Protein...a Big Nothing Burger? With Steve Molino 1:24:20

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1:24:20

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1
#181 – Plant-Based Brands: High on Purpose, Low on Vibes 20:24

29 weeks назад20:24

20:24

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1
#180 - Zero Egg: Meet The New, Great-Tasting, Cleaner-Label, Plant-Based Egg 57:49

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57:49

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#179 - Plantega: Nudge Theory and Plant-Based Food 11:35

2 years назад11:35

11:35

The episode explores Nudge Theory, a behavioral economics concept used to guide better decisions through minor environmental changes. Plantega , a company making plant-based food accessible via a unique plant-based-deli-in-store model in New York City bodegas, employs Nudge Theory through strategic locations, appealing signage, choice architecture, simplification, sampling events, social proof, and incentives. By incorporating these tactics, Plantega has successfully launched across the city, encouraging thousands of consumers to choose plant-based options daily. Learn more about your ad choices. Visit megaphone.fm/adchoices…

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#178 - Climbing the Plant-Based Slope of Enlightenment 16:33

2 years назад16:33

16:33

This episode discusses the plant-based food industry's evolution and future prospects, following the Gartner Hype Cycle. Despite a disillusionment phase, consumer demand remains strong, with plant-based food sales growing in 2022. To ensure continued growth, we need to focus on three pillars: Innovation (addressing nutritional concerns and offering global flavors), Accessibility (emphasizing foodservice and prepared frozen meals), and Sustainability (commitment to sustainable sourcing and regenerative agriculture practices). Alongside these pillars, changing public perceptions and raising awareness of the health and environmental benefits of plant-based food is crucial for the industry's ongoing growth. Learn more about your ad choices. Visit megaphone.fm/adchoices…

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#177 - Elena Devis of Deliveroo on the Unstoppable Rise of Plant-Based in Takeout and Food Delivery 51:41

2 years назад51:41