Podcast · Arts & Books

The Repertoire Podcast

by Justin Khanna · English · Arts & Books

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, yo

New episodes: Weekly
Typical length: 49 min
Latest: 11 Oct 2026
Language: English

Latest episode

11 Oct 2026 · 37 min

A Rant On Recipes (or Lack Thereof)

On this episode of The Repertoire Report, Ray Delucci starts with a rant about recipes and why they matter so much to a food business. He makes the case that well-written, tested recipes are the base of consistency, efficiency and profit in any kitchen. He explains how to write them so they actually work: list ingredients in the order they're used, write for someone with basic cooking knowledge, and treat your recipe book as the kitchen's Bible. He also pushes back on the chef culture that sees recipes as a weakness, especially as restaurants face a tough market heading into 2027.Then Ray…

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Earlier episodes 29 most recent

5 Oct 2026 · 1 hr 16 min
Mark Lore Wants to Automate Food Work. Should He?
*Edit Note: Around 29:04, the video is cut for a minute due to a technical error. The video will resume after a minute. Wonder wants to own every part of how you get dinner: restaurant brands, kitchens, ordering, delivery, meal kits, food media, and now robotics. On this Repertoire Report, Ray Delucci walks Justin Khanna through what Wonder is today. They cover 25+ chef-licensed concepts under one roof, deals for Blue Apron, Grubhub, Tastemade, Spyce and Salt Hank's, a $9B valuation, and a new investment from DoorDash. Then they ask whether diners actually want this. Justin also visits a…
27 Sep 2026 · 38 min
Chefs, Money is Ok
Why does money scare chefs? On this solo episode of the Repertoire Report, Ray Delucci argues that kitchen culture has taught a generation of cooks to fear money. He looks at why "follow your passion, the money will follow" is bad career advice, and why chefs should stop feeling guilty about side gigs, private chef work, food development and brand deals. Ray also covers a Substack by Furquan Mirza on why there are no career maps for chefs beyond the restaurant, and shares practical tips on applying for jobs you don't think you're qualified for.Then we get into the news. We look at how Burger…
20 Sep 2026 · 1 hr 5 min
Is This the End of Fine Dining?
Is fine dining really dead—or is the restaurant industry simply changing? In this episode, Justin and Ray break down the evolving definition of fine dining, what chefs actually think about today’s biggest food and beverage trends, and the New York Times’ 2026 list of America’s best restaurants. They also discuss Dominique Crenn’s move to Melbourne and what it says about the increasingly global nature of high-end dining.Plus, we get into one of the most important conversations for working chefs: how to approach salary and title negotiations without underselling yourself. We also look at Danny…
15 Sep 2026 · 29 min
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…
8 Sep 2026 · 56 min
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…
5 Sep 2026 · 42 min
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…
29 Aug 2026 · 34 min
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…
22 Aug 2026 · 1 hr 2 min
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…
14 Aug 2026 · 32 min
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…
3 Aug 2026 · 1 hr 8 min
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 Report Download 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…
24 Jul 2026 · 33 min
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…
14 Jul 2026 · 1 hr 17 min
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 Report Watch the webinar. 📚 Show Notes Chef Bertrand Grébaut / Septime Action Bronson x Septime ( F ck 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 Newsletter https://www.joinrepertoire.com/newsletter 🎙 Share the Podcast…
6 Jul 2026 · 32 min
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…
28 Jun 2026 · 1 hr 4 min
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…
19 Jun 2026 · 33 min
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…
12 Jun 2026 · 1 hr 31 min
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…
1 Jun 2026 · 1 hr 1 min
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…
24 May 2026 · 33 min
This Restaurant Chain Just Quit the U.S. — Here’s Why
n this episode, Ray breaks down why the Australian-based restaurant chain Guzman y Gomez left and why this was a positive for the company. He also gives advice on determining whether you are the problem in the kitchen or the kitchen itself. He then discusses Starbucks canceling its AI-inventory tool, the rise in grocery inflation, the stunning new GLP-1 restaurant report, and a unique discount being offered by Giordano's.#burritos #glp1 #restaurants #reddit Want to learn more about Chef Tech Stack? ⁠Fill out the following form to learn more Links: Guzman y Gomez Leaves US Market Do I Suck in…
17 May 2026 · 1 hr 17 min
Michelin Is Coming to Australia — Everything Is About to Change
This week on The Repertoire Report, Justin Khanna and Ray Delucci break down a packed week of hospitality industry news, restaurant operations, and chef career insights.We cover Michelin’s upcoming arrival in South Australia, what it means for the country’s existing hatted restaurant system, and why global recognition still matters for chefs and restaurants. Then we get into the practical side of service with a deep dive on ticket rail management, expediting, mise en place, and how cooks can keep their board organized during a rush.We also discuss Clover Reserve and the next wave of…
10 May 2026 · 33 min
Everyone in Restaurants Is Saying the Same Thing Right Now
In this episode, Ray breaks down why restaurants feel "slower" and the data backing it up. He also shares how caring for your staff and avoiding turnover is a crucial financial decision. He then gives updates on some QSR/Fast-Casual restaurants, shares with creators how to help those with limited food options, and discusses a looming protein powder shortage. Links: Slow Restaurant Discussion (Reddit) National Restaurant Association Employee Retention Data Restaurant Performance Index Shake Shack Sinks Texas Roadhouse Improves Sweetgreen Declines “Recession Meals” Content Protein Powder…
3 May 2026 · 1 hr 1 min
The Internet Is Wrong About Restaurant Pricing
In this episode, Ray and Justin react to the debate over Repertoire accounts, restaurant pricing, and the reality that restaurants face of losing profitability. They then give advice to a CIA grad who regrets attending culinary school, discuss hotels to gain better career leverage, and share some culinary tech updates. #chefs #culinaryschool #cooking #restaurant Links: Reddit Culinary School Warning Nod Mag Chef Hotel Article Colette AI Owner (Restaurant Software) OpenTable Post Restaurant Trends 2026 (NRN) Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and…
26 Apr 2026 · 37 min
Why This City Rejected the Michelin Guide
In this episode, Ray breaks down why a city might say no to the Michelin Guide and how that decision affects the broader food scene. He also weighs in on the restaurant pricing convo that led the NY Times and Eli Sussman to go viral, the current dishwasher crisis, and the DOJ's investigation into agricultural price gouging. Links: Buffalo Rejects Michelin Guide Eli Sussman Response The NY Times Chicken Article WSJ Dishwasher Crisis DOJ Pricing Lawsuit Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙…
20 Apr 2026 · 1 hr 2 min
Why Chefs Can Benefit From Personal Brands in 2026
In this episode, Justin breaks down how Chefs are talking directly to audiences and why this is so valuable. He also covers some Michelin news, answers a fan question on food safety, covers Magnus Nilsson's new venture, and analyzes the number of Michelin-starred chefs who attended culinary school. Ray shares a dire warning by Jose Andres and also gives a restaurant industry update. Links: Christian Puglisi’s YouTube Dan Kennedy’s Substack José Andrés’ Warning José Andrés & Eric Ripert Chat Chef’s Pencil Data Magnus Nilsson’s New Venture Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get…
20 Apr 2026 · 35 min
Namrata Hegde on Noma, Staging & Why Kitchen Culture Is Still Broken
In this episode, Ray interviews Namrata Hegde on her time staging at Noma, misconceptions over "staging culture," and the reality of traveling to another country to work at the best restaurant in the world, for free. We then discuss the problems still facing kitchen culture, and why it feels like restaurants are so far behind when it comes to employee welfare. ' Link: Namrata Hegde’s Substack Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team,…
15 Apr 2026 · 37 min
Is Culinary School Worth It in 2026? The Truth No One Tells You
In this episode, Ray breaks down whether culinary school is worth it in 2026 and why or why not it is a good fit for you. He also breaks down a crazy restaurant lawsuit, the Doritos pricing error, an Expo West recap, and how food companies are regressing on pesticide commitments. Culinary School Reddit Discussion Ever Lawsuit Dorito Pricing Expo West Recap Pesticide Rollbacks Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Pass it on to your team, group chat, or…
7 Apr 2026 · 1 hr 12 min
The French Laundry Lawsuit Isn’t Just About One Restaurant
In this episode, Ray and Justin break down the French Laundry lawsuit and how the issue presented affects all restaurants. Justin shares BILT's new hospitality focus and how it could help restaurants. The two also cover Sysco's acquisition of Restaurant Depot, Unilever's acquisition of McCormick, and the new app for cooks, Line Cook. Links: French Laundry Wage Theft Lawsuit BILT Hospitality Sysco Buys Restaurant Depot Issues With Sysco's Purchase Unilever and McCormick Combine Line Cook App Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered…
1 Apr 2026 · 49 min
Should Fine Dining Exist? My Take After the Debate
In this episode, Ray reacts to a viral Substack post asking, "What if we just got rid of fine dining?" and to the reactions to it. He also discusses policy demands from the National Restaurant Association, how less alcohol consumption is hurting restaurants, and how Rao's gained success as a CPG sauce brand. Links: Khushbu Shah's Original Substack Article Max Shapiro's Substack Response NY Times Alcohol Article National Restaurant Association Policy Demands Rao's Success (Food Dive) Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – Get industry insights, links, and podcast extras delivered weekly.🎙…
22 Mar 2026 · 1 hr 16 min
Influencers Are Ruining Restaurants… Chefs Are Finally Fighting Back
In this episode, Justin and Ray break down how influencers are impacting restaurants and the closure of 'Iris', the famous floating restaurant. They then react to René Redzepi stepping down from Noma, and the fallout from this. Finally, they discuss Heston Blumenthal's closure, Travis Kalanick's food venture, and the Anthropic AI industry report. Links: Influencers Ruining Restaurants Iris Closes Iris Instagram Post (Tatler) René Post Noma Workplace Transparency Site Paul Kaufmann Post NY Times Noma Reporting Heston Blumenthal Steps Away Atoms (Travis Kalanick) Anthropic Report Repertoire…
19 Mar 2026 · 38 min
Why the “Genius Chef” Model Doesn’t Work
In this episode, Ray explains why the "genius chef" model hurts restaurants and causes burnout. He also covers potential Costco tariff refunds, some new seafood environmental designations, and gives advice to a chef. Links: Costco Tariff Refunds Monterey Bay Seafood Watch Reddit Advice 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…

About The Repertoire Podcast

The Repertoire Podcast is a English arts & books podcast from Justin Khanna. Melo plays each episode straight from the publisher's own feed — no ads added, no account needed — and remembers where you stopped, in this browser only.

Publisher: Justin Khanna
Language: English
Category: Arts & Books
New episodes: Weekly
Typical length: 49 min
Latest episode: 11 Oct 2026
Feed: RSS — paste into any podcast app
Apple Podcasts: podcasts.apple.com/podcast/id1225091020
Rights: Justin Khanna

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