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The Repertoire Podcast

The Repertoire Podcast

Von: Justin Khanna
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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.Justin Khanna Kochen Kunst Lebensmittel & Wein
  • What Noma’s $1,500 Pop-Up Tells Us About Fine Dining in 2026
    Jan 23 2026

    In this episode, Justin and Ray break down the $1,500 per person Noma pop-up coming to LA, and why it actually makes sense. They also discuss feeding your staff during a shift, the rise of the Co-Chef trend, and Square's new "Neighborhoods" feature. #noma #la #chef #chefreacts


    This 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 such as commentary, criticism, education, and analysis. All clips are used in a transformative manner, with original commentary and insights added to provide new meaning and context.Credit to Detroit 75 Kitchen for the reaction videoLinks:

    • Noma’s LA Pop-Up

    • The Rise of the Co-Chef

    • Square “Neighborhoods” Restaurant Tool

    • Let Your Staff Eat for Free (YouTube)

      Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the 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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    1 Std. und 9 Min.
  • The Momofuku Model: How Restaurants Really Make Money in CPG
    Jan 20 2026

    In this episode, Ray breaks down how restaurants are using CPG-branded foods to totally transform their brand. He also discusses the Wegmans surveillance controversy, how TikTok is used in food R&D, how Portillo's loyalty program is boosting sales, and why you should not leave the food industry.#restaurant #chef #portillos #careeradvice #momofuku #davidchang


    Links:

    • Wegmans Issue (Grubstreet)

    • Wegmans Issue (Gothamist)

    • Wegmans Issue (Grocery Dive)

    • Rise of Restaurant CPG (Bloomberg)

    • TikTok Food R&D

    • Portillo’s Loyalty Program

    • Reddit Thread (Kitchen Confidential)


    Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the 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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    38 Min.
  • Is Automation Here For Restaurants? Justin and Ray React
    Jan 14 2026

    In this episode, Justin and Ray react to Wonder and its goal of creating automated kitchens. They also break down the new food pyramid and how this affects school lunches, and give advice to a chef looking to break out on their own early in their career. Justin offers questions you should ask yourself in 2026 to ensure you have a productive and efficient year in your career.Questions: Individual Contributor- What am I doing the “default” or “previous” way, and what upgrades or changes would help me?- How can I measure my progress in a way that leads to improvement- Timer, pedometer, calculating ratios (ie, units/minute)- How do I perceive and respond to feedback?Manager-How can I work for my team to support them in their tasks?- When encountered with a problem, obstacle or issue, what’s the skill gap that can explain (and prevent) this?- Where do I land on the “helpful” pyramid?Entrepreneur- What is the audience screaming at the screen for you to do?- Do I need more resources vs resourcefulness?- What created vs drained energy this year? - You can’t compete with the person who’s having fun - Self awareness has taught me the answer is often times already in youLinks:

    • Wonder Robotic Kitchens

    • Can School Lunches Ditch Ultra-Processed Foods?

    • Reddit Advice (Line Cooks)


      Enjoying the episode? Keep up with Repertoire:💌 ⁠⁠⁠⁠⁠⁠⁠Subscribe to the 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. 👨‍🍳🎧

    Mehr anzeigen Weniger anzeigen
    59 Min.
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