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HBO and The Ringer's Bill Simmons hosts the most downloaded sports podcast of all time, with a rotating crew of celebrities, athletes, and media staples, as well as mainstays like Cousin Sal, Joe House, and a slew of other friends and family members who always happen to be suspiciously available.
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A chef who earned three Michelin stars rides shotgun and tells us what the kitchen really costs. From LA’s chef-driven rooms to Georgetown’s corporate engines, we talk about the shock of rigid menus, 365-day schedules, and why predictable service can drain creative fire.
It’s a candid, street-level look at how a master builds a career, pays dues, and decides when prestige stops paying the bills. Hit play for a ride through craft, commerce, and taste—from three-star plating to Taco Bell cravings.
Let's Drive!
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Connect: RSRT Instagram
About: Foundation Digital Media | Kuna Video
Chapters
1. Taco Bell Michelin Star? (00:00:00)
2. Setting The Scene In D.C. (00:00:10)
3. From LA Kitchens To Georgetown (00:00:33)
4. Corporate Culture Shock In Restaurants (00:01:28)
5. Climbing The Line And Paying Dues (00:03:28)
6. Schedules, Burnout, And Static Menus (00:05:34)
7. Pay Gaps: Servers Versus Cooks (00:08:54)
8. Craft, Curiosity, And The It Factor (00:12:31)
9. Michelin Stars And Mobility (00:17:54)
10. DC’s Scene And Single Ownership (00:21:38)
11. Fees, Tipping, And Dining Transparency (00:24:45)
37 episodes
