The Repertoire Podcast

Justin Khanna
  • 4.9 (77)
  • 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

    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

  2. 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?

  3. Jul 14

    Michelin’s Changed and Chefs are Confused

    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. 7shifts Restaurant Employee ReportWatch the webinar. 📚 Show Notes Chef Bertrand Grébaut / Septime Action Bronson x Septime (Fck That's Delicious*) Mario Carbone "Michelin Is Lying" Clip (Go-To Food Podcast) DoorDash / SevenRooms "Channel Connect" (Hngry by Matt Newberg) Ultra-Processed Food Lawsuit Dismissed Shake Shack Kiosk Strategy Borrowing Against Cheese 💌 The Repertoire Newsletterhttps://www.joinrepertoire.com/newsletter 🎙 Share the Podcasthttps://geni.us/repertoirepodcast 📸 Instagramhttps://www.instagram.com/joinrepertoire 🎙️ Enjoying the podcast? This week on The Repertoire Report, Justin Khanna and Ray Delucci dig into a heavy but wide-ranging week — from remembering Septime's Chef Bertrand Grébaut, to the viral "Michelin is lying to you" conspiracy, the data-backed case that the Bay Area has overtaken New York in fine dining, a Reddit deep-dive on beating the burnout/passion rut, a dismissed ultra-processed food lawsuit, DoorDash's Trojan-horse reservations play with SevenRooms, Shake Shack's kiosk-driven margin story, and how Italy's oldest dairy is borrowing against aging cheese.Whether you're a chef, cook, operator, or hospitality professional, this episode blends industry news, restaurant operations, and career insight.__Disclaimer: We earn commission income with qualifying purchases made through Amazon's Affiliate program and other affiliate links in this description.🙏 Thank you for listening We open on the sad passing of Chef Bertrand Grébaut of Septime and his forward-thinking focus on team well-being, then break down why the "Michelin is just an algorithm" clip caught fire — and where the funding, anonymity, and multiple-visit arguments actually land. We use the Michelin Guide as a barometer for our "Ascending SF, Descending NYC" thesis, tackle a Line Cook Reddit post about losing your passion mid-apprenticeship, follow up on the dismissed ultra-processed food lawsuit, and unpack DoorDash's reservations strategy, Shake Shack's operations-over-product playbook, and cheese as collateral.If you're trying to better understand the business and craft of restaurants, this episode is for you.

  4. Jul 6

    Restaurant Workers Are Freaking Out Over AI Cameras

    Ray breaks down one of the most unsettling trends emerging in hospitality: AI surveillance in restaurant kitchens. As more operators experiment with AI-powered cameras to monitor employees, they discuss where the line is between improving operations and invading worker privacy.He also reacts to Reddit discussions on financial stability as a line cook, the challenges of being a people-pleaser in restaurant leadership, and whether today's hospitality careers are becoming more sustainable. Finally, he discusses why Wendy's has unexpectedly become a meme stock.#restaurants #chefs #restaurantindustry #artificialintelligence #ai #hospitality #linecookThis video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes including commentary, criticism, education, news reporting, and analysis. All clips are used in a transformative manner with original commentary and discussion. Links: Kitchen Surveillance (Reddit Thread 1) Kitchen Surveillance (Reddit Thread 2) Coffee Shop AI Post Line Cook Wage Discussion (Reddit) Being a People-Pleaser in Restaurants (Reddit) Wendy's Meme Stock Trend Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧

  5. Jun 28

    The Noma Story Just Got Even Stranger

    Justin and Ray break down René Redzepi's latest return to the spotlight and why the Noma story continues to raise more questions than answers. They discuss Jason White's response, whether the industry's conversation around accountability has actually evolved, and what this latest chapter means for restaurant culture.They also cover Seattle's Walrus and Carpenter labor dispute, discuss why Michelin stars belong to restaurants—not chefs—and examine what happened after Sèzanne lost all three of its Michelin stars following a chef departure. Finally, they wrap up with a recommendation for one of Ray's favorite recent fantasy reads, The Tainted Cup. Links: Jason White's Post René Redzepi's Post The Walrus and Carpenter Story Emelina (Michelin) Sèzanne Loses Michelin Stars The Tainted Cup Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧

  6. Jun 19

    René Redzepi Is Back. But Has Anything Really Changed?

    In this solo episode of The Repertoire Report, Ray Delucci breaks down the latest hospitality industry headlines, starting with Noma’s planned reopening in Copenhagen and René Redzepi’s return as creative director amid renewed scrutiny around kitchen culture and alleged abuse. Ray reflects on what accountability actually looks like in fine dining, why the industry continues to wrestle with the “genius chef” myth, and whether diners truly care about the working conditions behind world-class meals.The episode also dives into Wonder’s viral automated “infinite bowl” machine and the larger tension between food tech, automation, and the human element of cooking. Ray then covers Pizza Hut’s $2.7 billion sale, the pressure delivery apps have placed on legacy chains, fast food bankruptcy concerns tied to GLP-1 medications, and how rising gas prices may be cutting into restaurant spending. Links: Rene Redzepi Returns Redzepi Grub Street Article Slop Bowl Video Pizza Hut Sold Prof G Fast Food Issues Gas Prices & Restaurants Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧

  7. Jun 12

    Tom Colicchio Is Closing Craft After 25 Years — A Warning for Restaurants?

    Want to learn more about Chef Tech Stack?Fill out this form to learn more. n this episode of the Repertoire Report, Justin Khanna and Ray Delucci dig into the latest restaurant industry news: Tom Colicchio closing Craft after 25 years in New York City, rising restaurant costs, changing diner behavior, and what these shifts mean for chefs, operators, and hospitality professionals. They also break down new openings from major names in food, including Kabawa, The Lion’s Den from Chef Michael White, and The Merchant Room from Gavin Kaysen.The conversation also explores Michelin expansion, the pressure of operating in major dining markets, whether restaurants can still make ambitious hospitality work financially, and a petition pushing back on the Culinary Institute of America’s use of AI. If you care about fine dining, restaurant openings, chef culture, food media, hospitality careers, or the business of restaurants, this episode is packed with analysis, context, and honest industry perspective. Links: Craft Closing Announcement Craft Closing NY Times Piece Kabawa Punk Noir Lion's Den The Merchant Room VAT Petition Post Modern Times Donation Page Post Modern Times NY Times Write-Up CIA AI Announcement Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧

  8. Jun 1

    Will AI Change How Chefs Create New Dishes?

    In this Repertoire Report episode, Justin Khanna and Ray Delucci break down the latest hospitality industry news, culinary trends, and restaurant insights for chefs, cooks, restaurateurs, and hospitality professionals. Topics include Epicure’s massive 4.1 million recipe dataset, AI in recipe development, flavor modeling, culinary creativity, and what artificial intelligence can — and can’t — understand about real-world cooking, seasonality, and kitchen judgment.The conversation also explores who really deserves credit for a Michelin star, the risks of “fake it till you make it” in restaurant hiring, career growth for line cooks, worker-owned restaurant models like Pigdin Cooperative, and the rise of in-person hospitality events from brands like DNNR. If you’re interested in chef career development, restaurant ownership, Michelin Guide culture, AI food tech, kitchen leadership, and the future of the hospitality industry, this episode is packed with practical analysis and honest industry perspective. Epicure AI Recipes Josef Chen X Epicure Post ARXIV Paper Findings drewthefoodguy's Michelin Instagram Post Seattle Times Pidgin Co-Op DNNR Platform X Post Pea-Peeling Robot Fake It Till You Make It (Reddit Thread) Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or fellow chefs.📸 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Behind the scenes, quotes, and quick takes. Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode. Thanks for listening to Repertoire. 👨‍🍳🎧

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4.9
out of 5
77 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
    255
  • Rating
    Explicit
  • Copyright
    © Justin Khanna
  • Show Website
    The Repertoire Podcast

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