The Repertoire Podcast

Justin Khanna
  • 4.9 (78)
  • Food
  • Updated Weekly

Your Repertoire is the most valuable asset in your career. It's the collection of skills, stories, experiences, and lessons you've had to hard-earn in this hospitality industry. What if you could ask some of the best professionals in the world how they built their Repertoire? In this podcast, you can look forward to expert-led interviews by Chef Justin Khanna, breakdowns of news and stories that are impacting the industry, and the occasional bonus episode that might include a tactic or strategy that drastically improves your life. Subscribe for weekly episodes of The Repertoire Podcast.

  1. 3d ago

    The “Pay Your Dues” Mentality Is Holding Chefs Back

    Ray Delucci tackles imposter syndrome head-on — why the restaurant industry bakes it in, how "paying dues" culture holds talented cooks back, and what it cost him personally as a 21-year-old restaurant manager convinced he'd be fired any day. It's a direct response to a 22-year-old sous chef's Reddit post, and a case for why confidence, not ego, is one of the most valuable tools you can have in a kitchen.Then: The Wall Street Journal reports that McDonald's, Burger King, and Wendy's are pivoting back to human hospitality after years of kiosks and app ordering. Food & Wine profiles Victor Vasquez, the Mr. Tuna prep cook working two kitchens five days a week that diners never see. And the meal kit industry unravels as supplier Fresh Realm's bankruptcy leaves Blue Apron and Marley Spoon customers with half-empty boxes. Imposter Syndrome as a Sous Chef Fast Food Is Relying on Humans Again (Wall Street Journal) Restaurant Workers Go Unnoticed Meal Kit Industry Disruption (Wall Street Journal) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  2. Sep 8

    Utah Just Changed the Michelin Guide Forever

    Interested in Chef Tech Stack?⁠⁠⁠⁠Learn more here.⁠⁠⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠⁠⁠Apply here. Justin Khanna and Ray Delucci break down the week in food and restaurant news, starting with Michelin's new Southwest Guide — a surprisingly conservative debut that returned to Las Vegas after 17 years and handed Utah its very first star. They dig deep into Monte, the 14-month-old Salt Lake City tasting menu restaurant run by a husband-and-wife team who sold their house and cars to make it happen, and what its success says about the myth that Michelin is pay-to-play and coastal-only.From there, the guys look at how status symbols are shifting from expensive objects to hard-to-get hospitality souvenirs, unpack a viral JP Morgan grocery inflation warning that's less alarming than the headlines suggest, examine John's Food & Wine — Food & Wine's 2026 Restaurant of the Year — and its 18% margin, no-tipping, $70K-dishwasher model, and close with Joshua Weissman's new fried chicken concept Ben & Lynn's and whether a creator can actually run a restaurant. Michelin Guide Southwest Debut Status Symbol in Restaurants JPMorgan’s Food Crisis Warning John’s Food & Wine Win Joshua Weissman’s Restaurant Opening ⁠Apply for Coaching with Repertoire 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  3. Sep 5

    It's actually Cook to Chef to Entrepreneur

    Apply for Coaching with Repertoire Written version of this episode on the Repertoire blog My episode on “Cook to Chef” from 2019 7shifts FREE 2026 Industry Report Reps Series of Skill Exercises from Repertoire Episode with Chris Spear Sorcerer’s Apprentice book by Lisa Abend The E-Myth Revisited book by Michael Gerber Useful, Not True book by Derek Sivers Seth Godin’s Freelancer Post Balaji’s Founder vs Inheritor Model Tim Ferriss and Michael Mauboussin (where he shares the Greg Northcraft quote) What is the difference between a cook and a chef? When can you call yourself a chef? How long does it take to go from line cook to chef? And how do you go from chef to restaurant owner?Difference between a cook and a chef: A cook works with food. A chef works with food AND owns responsibility. Not a culinary degree, not a title given by someone else, not a number of years.When can you call yourself a chef? The moment you're responsible for elements that orbit around food. Even if you've only been in the industry for four months. Cook to chef happens fast.Is a line cook a chef? In my definition, if they own responsibility, yes. If you're running your station like your own a microcosm of a restaurant, you already are one. "I'm just a cook" is not serving you."A cook knows how, a chef knows why." Ask a line cook a few why-questions about their station and see how much they know. There are more chefs than we think."Every chef is a cook, but not every cook is a chef." True, and this episode explains exactly where the line is and why fast food and chain kitchens deliberately keep cooks on the other side of it.How long does it take to become a chef? Shorter than you think. The years come after, when you're building your repertoire as a chef.Chef to restaurant owner, private chef, pop-up, or food business: An entrepreneur has responsibilities beyond food AND asymmetric upside. Why the business side (marketing, financials, hiring, operations, negotiation) feels like a step backward, and how to build these skills the same way you built your kitchen skills.

  4. Aug 29

    The Private Chef Business Is Booming

    Interested in Chef Tech Stack?⁠⁠⁠Learn more here.⁠⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠⁠Apply here. The restaurant industry is changing faster than most operators can react — and this week Ray goes solo on four stories that show exactly where it's headed.First, a Wall Street Journal piece on chefs, plumbers, and contractors turning client work into media companies. Private chef Olivia Tiedemann went from a couple thousand Instagram followers to 4.3 million in three months, and she's not an outlier — 73% of small business owners now identify as content creators. Ray makes the case that the "pay your dues first" mindset is costing people years of earning power they'll never get back.Then, The Economist on why the restaurant business is unrecognizable: Thursday has overtaken Friday as the peak dining night, three of every four American restaurant meals are now consumed off-premise, 42% of US food outlets were unprofitable last year, and the pandemic push into apps and delivery drove a 15% jump in labor productivity after thirty years of flat. Plus a look at Osteria 166 in Buffalo, where the owner killed his à la carte dining room and cut the average check by 25%.Third, the National Restaurant Association's 2026 Beverage Trends report — 87% of full-service operators say drinks now drive traffic, and Ray argues the real story is social, not liquid: the forty-minute drive-thru line is the hangout.Finally, a new Gallup poll putting GLP-1 use at 11–12% of American adults, up from 3% in 2024. Chipotle, Smoothie King, and Shake Shack are already building menus around it — and GLP-1 users are buying from restaurants more often than non-users, not less.Repertoire Report is a weekly hospitality industry news show from Justin Khanna and Ray Delucci. Links to every story are below.🎧 At 2,500 YouTube subscribers, we're doing a listener Q&A — we're about 290 away. Subscribe and drop your question in the comments.Photo Credit: Photography by Chris Buck for WSJ. Magazine (Edited) Links: Chef Content Creators (Wall Street Journal) The Restaurant Business Is Changing Beyond Recognition (The Economist) Beverages as a Growth Driver for Restaurants (Nation's Restaurant News) Restaurants Adapt to GLP-1 Drugs (ABC News) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠Subscribe here⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠Listen & Share⁠⁠⁠ 📸 Instagram⁠⁠⁠Follow @joinrepertoire⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  5. Aug 22

    Noma Is Officially Back. So What Changed?

    Noma is back in Copenhagen — and this time with a new leadership structure, a creative-director role for René Redzepi, and a menu format that scraps the old three-season model for 12 microseasons. Justin and Ray dig into what the reopening actually signals for the industry: whether the Wall Street Journal's "controversial celebrity chef" framing does a disservice to the team doing the work, why Noma still doesn't appear anywhere in the Michelin Guide, and what a genuine redemption arc would have to look like from the inside.From there, the conversation turns to money. The story of Chef Seth Stowaway and Osito — a Michelin-starred restaurant with great food, great intentions, and bounced paychecks — anchors a hard look at why culinary talent without financial literacy keeps producing the same outcome. Also on the docket: André Chiang's 1887 in Singapore earning two Michelin stars in five months (and Michelin publicly explaining why), restaurants stretching Michelin branding to locations that never earned it, Firstborn and Vinfolk rethinking menu pricing, the James Beard Foundation's $4 million host-city ask, and luxury real estate developers courting chefs. Links: Noma Is Back (Wall Street Journal) 1887 by André Michelin Review Vin Folk Bistro Seth Stowaway Financial Issues (San Francisco Chronicle) Luxury Real Estate x Restaurants Reddit Michelin Thread Interested in Chef Tech Stack?⁠⁠Learn more here.⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠Apply here. 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠Subscribe here⁠⁠ 🎙 Share the Podcast⁠⁠Listen & Share⁠⁠ 📸 Instagram⁠⁠Follow @joinrepertoire⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  6. Aug 14

    The Truth About Becoming a Chef in 2026

    Ray Delucci breaks down whether it's actually worth joining the hospitality and food industry in 2026, why networking might be the most undervalued skill in this business, Sweetgreen's stunning fall from a $5 billion valuation, ongoing food safety outbreaks hitting Chipotle and Qdoba, and a first look at A24's Anthony Bourdain biopic "Tony."If this episode was helpful, please like and subscribe — at 2,500 YouTube subscribers, we're doing a follower Q&A. Listening on Spotify or Apple? Share with a friend and leave a review. Interested in Chef Tech Stack?⁠Learn more here.⁠ Want 1-on-1 Coaching with Repertoire?⁠Apply here. Links: Joining the Food Industry in 2026 (Reddit) Networking Advice for Cooks (Reddit) Sweetgreen’s Struggles Salmonella Outbreak Beef Recall 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠Subscribe here⁠ 🎙 Share the Podcast⁠Listen & Share⁠ 📸 Instagram⁠Follow @joinrepertoire⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  7. Aug 3

    Justin Finally Gives His Gordon Ramsay Opinion

    Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. Missed last week's episode?Catch up here. Free Restaurant Industry ReportDownload 7shifts' FREE 2026 Data Report: What Restaurant Employees Want Justin and Ray dig into the BBC's new three-part series The Rise of the Rock Star Chef, reuniting Marco Pierre White, Gordon Ramsay, and Heston Blumenthal — and use it to unpack the messier question underneath: how much of kitchen culture's reputation actually belongs to Gordon Ramsay the TV personality versus the industry itself. Justin shares a first-hand story of cooking for Ramsay in Norway, and the two debate whether Nick DiGiovanni is this generation's North Star chef personality.From there: Kat Odell's Bloomberg piece on home cooks outfitting their kitchens with downsized pro equipment and chef-driven pantry staples, the rise of restaurant CPG (Carbone's jarred sauces did $102M last year), and why private cheffing and events deserve a serious look from cooks. Plus a 10+-minute deep dive on steak cookery for the line — cake testers, tempering, ditching tongs, and why not every cut belongs at medium rare.Also covered: the rise of the real estate foodie influencer, updates on the Sea Creatures settlement, Daniel Calvert's Chez Calvert opening in Tokyo, Björn Frantzén's new Sydney restaurant, and a Chef Tech roundup on MAJC, KTCHN Qualified, and Hostie.Chapters/topics: BBC rock star chef series · Gordon Ramsay's legacy · Nick DiGiovanni and the new media chef · home cooks vs. restaurants · restaurant CPG & private cheffing · steak cookery Q&A · real estate foodie influencers · industry updates · chef tech roundup#chefs #gordonramsay #bbc #food #restaurants #chef Links: Gordon Ramsay, Marco Pierre White & the Rise of the Rockstar Chef (BBC) Meat Cookery Discussion (Reddit) Home Cooks Are Outdoing Restaurant Chefs? (Bloomberg) Chez Calvert Opening Majc KTCHN Qualified Hostie AI Sea Creatures Labor Dispute Update 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire NewsletterSubscribe here 🎙 Share the PodcastListen & Share 📸 InstagramFollow @joinrepertoire Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  8. Jul 24

    Food Media Needs More Actual Chefs

    In this clip, Ray breaks down the need for more chefs in food media, says goodbye to kitchens, shares a crazy update on Cyclospora, and addresses the issue of cheesemongers going away. Interested in Chef Tech Stack?Learn more here. Want 1-on-1 Coaching with Repertoire?Apply here. Links: Food Media Needs More People Who've Actually Worked in It There Are No Dead Ends in the Food Industry (Reddit) Cyclospora Update 1 (New York Times) Cyclospora Update 2 (Food Safety News) Cyclospora Update 3 (CBC News) Cyclospora Update 4 (Barron's) Cheesemonger Jobs Article (New York Times) 💌 The Repertoire Newsletter⁠https://www.joinrepertoire.com/newsletter⁠ 🎙 Share the Podcast⁠https://geni.us/repertoirepodcast⁠ 📸 Instagram⁠https://www.instagram.com/joinrepertoire⁠ 🎙️ Enjoying the podcast?

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4.9
out of 5
78 Ratings

About

Your Repertoire is the most valuable asset in your career. It's the collection of skills, stories, experiences, and lessons you've had to hard-earn in this hospitality industry. What if you could ask some of the best professionals in the world how they built their Repertoire? In this podcast, you can look forward to expert-led interviews by Chef Justin Khanna, breakdowns of news and stories that are impacting the industry, and the occasional bonus episode that might include a tactic or strategy that drastically improves your life. Subscribe for weekly episodes of The Repertoire Podcast.

Information

  • Creator
    Justin Khanna
  • Years Active
    2017 - 2026
  • Episodes
    261
  • Rating
    Explicit
  • Copyright
    © Justin Khanna
  • Show Website
    The Repertoire Podcast

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