Michelin’s Changed and Chefs are Confused
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📚 Show Notes
Chef Bertrand Grébaut / Septime
Action Bronson x Septime (Fck That's Delicious*)
Mario Carbone…
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 l…
The Private Chef Business Is Booming
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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 …
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 Redd…
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 g…
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 De…
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 actuall…
Did Michelin Just Get Caught Using AI?
On this week's Repertoire Report, Justin Khanna and Ray Delucci dig into two Michelin controversies that have the industry talking. First, D Magazine alleges that Michelin's new Dallas entries in the Texas guide were written with AI. Michelin flatly denies it. Justin and Ray look at what the AI-det…
Chef Ana Roš Just Said NO to The World's 50 Best
On this episode of the Repertoire Report, Ray Delucci covers why acclaimed chef Ana Roš of Hiša Franko is skipping The 50 Best awards in Lima, and what it means when "visibility becomes the currency" in restaurant award systems. Then: Sweetgreen's plan to let top restaurant managers earn more than …
The World's Best Restaurant Has Just 1 Michelin Star. Here's the Problem.
This week on the Repertoire Report, Justin Khanna and Ray Delucci go through The 50's new world ranking, where Asador Etxebarri took the number one spot with just one Michelin star. They talk about what that means for how restaurants get recognized, and why so many people still don't trust lists li…
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