#113 - Ha Ha Ha... Nice w/ Avishar Barua from Top Chef Portland
WARNING - The audio for this one is REAL bad. Sorry about that. We had some serious technical difficulties even getting this bad boy recorded, but we hope that doesn't stop you from listening to our FABULOUS conversation with Avishar Barua (@avishar) from Top Chef Season 18!Avishar was a total blas…
Avishar Barua
Chef Avishar Barua talks to Hanif about creating a welcoming restaurant experience, expanding the definition of barbeque, and favorite things to order at Taco Bell.
Your Restaurant’s Why vs Your Customer’s Wants︱Restaurant Roundtable S01E01
How do you hold true to your “why” and still give customers what they want? This is the question that every successful culinary venture needs to have answered. But what is a “why,” and how do we find it?
Tune in to today’s episode of the Restaurant Roundtable to uncover your own “why,” and lea…
The Hidden Secret Behind The Best Restaurant Menus︱Restaurant Roundtable S01E02
A restaurant’s menu shouldn’t stay the same forever. Updating your menu can breathe new life into your business, attract new customers, and keep your regulars coming back for more! But how do you know when it’s time to make a change? And how do you go about it without losing what made your restaura…
Drive More Traffic to Your Restaurant with Proven Methods︱Restaurant Roundtable S01E03
We’re delving into one of the biggest challenges restaurant owners face today: driving traffic and keeping customers coming back for more! With so much competition out there, how can you make sure your business stands out from the crowd? Today we’ll explore this topic and discuss some strategies on…
The Hidden Secret to Winning Customers: Is It Food or Service?︱Restaurant Roundtable S01E04
Balancing food quality and customer service has never been more critical in today’s fast-changing restaurant landscape. Which matters more to customers?
In today’s episode of The Restaurant Roundtable, we tackle a key question: Is great food enough to make up for poor service?
Balancing delic…
Inside the Secret Financial Struggles of Your Favorite Restaurants︱Restaurant Roundtable S01E05
Behind the Menus: The Secret Sauce to a Restaurant’s Financial Success
With profit margins as low as 5%, running a restaurant isn’t just about food—it’s about survival. In today’s episode of The Restaurant Roundtable, we dive into the financial challenges that restaurant owners face, from razor…
James Beard Semifinalist Avishar Barua: Crafting Culinary Experiences at Agni & Joya’s
In this episode of Chefs in the City, we sit down with Avishar Barua, 2025 James Beard Award semifinalist and the culinary visionary behind Agni and Joya’s in Columbus. Avishar shares his journey of creating unique dining experiences that blend his Bengali-American heritage with modern techniques w…
BONUS: How Chef Avishar Barua brings humor and value to fine dining
Chef Avishar Barua sat down with guest host Gloria Dawson to discuss his Columbus, Ohio, restaurants Agni and Joya’s, what Midwestern food really is, and how he brings humor and value into fine dining. In addition to his restaurants, Avishar makes time for numerous speaking, consulting, and TV enga…
Avishar Barua on Agni, Joya's and Honoring Columbus
Just because a dish is well executed does not mean it has to feel stuffy. And just because you have culinary school training and a Michelin-starred kitchen on your resume does not mean you cannot dedicate your career to making dining the most fun part of someone's day. That is exactly what Avishar …
पॉडकास्ट खोज इंजन
आप लोगों, स्थानों या विषयों के आधार पर3,828,991पॉडकास्ट और196,507,194एपिसोड खोजने के लिए हमारी वेबसाइट का उपयोग कर सकते हैं।
ज्ञान में निवेश सबसे अच्छा लाभ देता है, इसलिए मैं पॉडकास्ट सुनता हूँ।
‐ Benjamin "Llamacorn" Franklin
संपादित करें
पॉडकास्ट डेटाबेस को अपडेटेड रखने में मदद के लिए धन्यवाद।
