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The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world. People fly in from all over the globe to pay $500 per person for the hyperlocal tasting menus dreamed up by chef/owner Rene Redzepi. But a couple months ago, Redzepi announced the restaurant will close next year because it had become unsustainable, “financially and emotionally.” The announcement came as many high end chefs have spoken out about how hard the business has become, and others have shined a light on the industry’s use of unpaid interns. So is it possible to run a high end restaurant that turns a profit and treats people fairly? And is there a point in trying – or should these places just disappear? Adam Platt, former restaurant critic for New York Magazine, and Vivian Howard, owner of the restaurant Chef & the Farmer in North Carolina, weigh in on the challenges for fine dining and the labor practices in high-end kitchens.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell.

Transcript available at www.sporkful.com.

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3f:T4fd,Chef Soulo also known as Derrick Bivens owner of Billionaire Burger Boyz took time out of his very hectic schedule to sit down and bless us with a gourmet budget friendly meal. He shares what the road to success looked like and kept it all the way real about how his story of pivots and mistakes led to his booming empire. If you have not had a Burger from this restaurant or truck I assure you, you are missing out. This interview delivers a mouthful of inspiration to fill your stomach. Born and raised in South Los Angeles, Chef Soulo is classically trained, award-winning chef and co-owner of the Billionaire Burger Boyz. After years spent working uninspiring jobs, graduating culinary school, and working in kitchens owned by world famous chefs such as Wolfgang Puck, he decided to branch out on his own. He started by doing meal prep and selling plates on street corners in Downtown Los Angeles until, eventually, he was able to get a food truck of his own. Not only does this Food Truck Titan own multiple food trucks and restaurants he’s a 2x time Champion of Guy’s Grocery Game and is the star of his own tv show “Burger Truck Brawl.” Follow @EatingWhileBroke @billionaireburgerboyz @wittcoline #entreprenaurSee omnystudio.com/listener for privacy information.40:T48c,In a moment of profound unrest and unprecedented chaos, Americans are wondering what comes next. For citizens and businesses alike, this is a period of questioning, rethinking and rebuilding -- sentiments that have been reflected in many conversations we've had over the last ten weeks. For the very last episode of Six Feet Apart, we look at what the pandemic has done to one of our social institutions, the American restaurant, to better understand what went wrong, how it might get fixed, and what happens to everyone in the meantime. First, Alex talks to Riley, a server in Nashville who is working shifts at recently re-opened local pub. Then she speaks with to Danny Meyer, the CEO of Union Square Hospitality Group, about what re-opening might look like in the country's hardest-hit city, and the implications for the restaurant business on whole. And finally, she talks to Naomi Pomeroy, the chef and owner of the tiny, critically-acclaimed Oregon restaurant Beast, about what might happen to an independent restaurant surviving on tight margins in a moment of crisis and reinvention.For a transcript of this episode, please visit crooked.com/sixfeetapart.41:T4f8,

Gail Simmons is the ultimate culinary multi-hyphenate. Though she’s perhaps best known for her 21-season tenure as judge on the competition reality show Top Chef, which debuts its latest season on March 20, she’s also made a lasting impact on

Eleven Madison Park: Daniel Humm