12.2022 Edition

Hey Reader,

*Pulls off mask* pssst it's me, The 80/20 Edge!

Yes, this is now The Repertoire Newsletter, and it actually doesn't change that much for you. Same content, same progress-focused mission, same industry insights and gear info. But why the change?

You might've noticed that there haven't been as many editions in your inbox over the past few weeks. And it's because there's been so much work on the back-end for this transition and rebrand.

I put out an entire breakdown of why the change is happening on the Repertoire YouTube Channel (previously The Emulsion), and on the podcast feed....

...so I won't drone on too much about it here, I'd rather get to the reason you're subscribed! Let's get into the content👇

Highlights from the week to share 💥

To Read 📚

​Let’s Turn Up the Volume on the Food Podcast | TASTE - Podcasting is still relatively new, yet food podcasts are on the rise. There is a podcast for everyone, whether it’s debate-style food shows, cooking-focused shows aiming to help home cooks, or podcasts for industry professionals (like The Repertoire Podcast!). Check out this list of food pods to tune into.

​The 1990s Moments That Changed the Way We Think About Food - 8 moments from the 90’s that shaped our opinions about cooking and eating, including the launch of the TV Food Network, the dawn of Online Recipes and more. What's so interesting to me is seeing the resurgence of certain design trends and food shows, almost 30 years later. Food moves like fashion in more ways than we sometimes think about 🤔

​Book of the Week: The Wok - J. Kenji López-Alt does it again with a deep dive on "the most versatile pan in the kitchen".

To Binge 📺

​What It's Like to Be a MICHELIN Guide Inspector - We know what it’s like to work in Michelin-Starred Restaurants, but what is it like to be the inspector, and what are the inspector’s core values? Check out this short video.

​The FundaKendalls - Kendall Beach, previous guest on the show, started her own show at the Babish Culinary Universe. She breaks down and tests the recipes from Andrew's upcoming book, and it's incredibly entertaining to watch.

To Peep 👀

​James Beard Finalists have been announced - Massive congrats to everyone getting recognized for the growth, tenacity, and creativity this year!

What are Florida Ounces? 🤔👇🤣

Ian LaForge @ianlafo This is one of my favorite things that I’ve ever seen on Reddit pic.twitter.com/NhgvHuCOUj February 8th 2022 8,479 Retweets 89,770 Likes

​Popchew 😋 - I've had the pleasure of working with the team at Popchew over the past few months and the buzz is starting to build - if you've been keeping an eye on virtual restaurant brands, cloud/ghost kitchens, and the creator economy, check out this breakdown:

Dan McCormick @damccormick13 Remember @APompliano's "Bitcoin Pizza" ? It was all powered by a company called @eatpopchew. The company's founder @rushikh wants to make food delivery fun. It's a big task. Food delivery in the US in a $30B/yr market and growing quickly. March 18th 2022 2 Retweets 5 Likes

ICYMI

​Josh Sharkey | Organizing in Meez, Chef-turned-Founder, and Guest Experience - A new episode of The Emulsion Podcast The Repertoire Podcast (man this transition is gonna be awkward 😉 ) went live. My guest, Joshua Sharkey, is the founder of Meez: the recipe software for culinary pros. Meez organizes the recipes so you can document, cost, scale, train, collaborate, and prep like never before. We talked about use technology as a chef and bridging the gap between chef and founder. Watch the full episode here, or listen to the audio-only version.

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Quote I'm Pondering 🤔

Thanks for reading,

👊Justin

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​Chefs: Organize Your Ideas - This week’s surprise throwback video is all about organizing your ideas. I’m sharing my tips, tricks and examples, whether you prefer using pen and paper, or having a digital notepad.

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