Ever wondered what makes great go-to-market leaders grow, even when the going gets tough? We have, too. And we’re on a mission to uncover the magic that makes that growth happen. This is Go-to-Market Magic, the show where we talk to go-to-market leaders and visionaries about the “aha!” moments they experience and the pivotal decisions they’ve made, all in the name of growth. And we’re not just talking about revenue growth that goes up and to the right — we’ll also discuss how they improve th ...
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Episode 24: Chef Gunnar Gíslason of Agern
Manage episode 177739020 series 1425578
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
On this week's episode of The Line, Eli is joined in studio by chef Gunnar Gíslason. Born in Iceland, Gunnar has garnered international acclaim for his creative cooking, and his curious nature, love for reviving traditions, and eye for finding pristine products have been applauded by guests and media alike. Gunnar Gíslason and his family have relocated to New York City where he is the Executive Chef of Agern, located in Grand Central Terminal. Gíslason has teamed up with Danish restauranteur and culinary entrepreneur Claus Meyer to introduce New Yorkers to New Nordic cuisine while using New York’s best available and local produce. Gíslason applies ancient techniques commonly used in Scandinavian cooking, such as salting, fermenting, pickling and smoking, across its menu.
130 episodes
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Manage episode 177739020 series 1425578
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
On this week's episode of The Line, Eli is joined in studio by chef Gunnar Gíslason. Born in Iceland, Gunnar has garnered international acclaim for his creative cooking, and his curious nature, love for reviving traditions, and eye for finding pristine products have been applauded by guests and media alike. Gunnar Gíslason and his family have relocated to New York City where he is the Executive Chef of Agern, located in Grand Central Terminal. Gíslason has teamed up with Danish restauranteur and culinary entrepreneur Claus Meyer to introduce New Yorkers to New Nordic cuisine while using New York’s best available and local produce. Gíslason applies ancient techniques commonly used in Scandinavian cooking, such as salting, fermenting, pickling and smoking, across its menu.
130 episodes
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Similar to The Line
Ever wondered what makes great go-to-market leaders grow, even when the going gets tough? We have, too. And we’re on a mission to uncover the magic that makes that growth happen. This is Go-to-Market Magic, the show where we talk to go-to-market leaders and visionaries about the “aha!” moments they experience and the pivotal decisions they’ve made, all in the name of growth. And we’re not just talking about revenue growth that goes up and to the right — we’ll also discuss how they improve th ...
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Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
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continue reading
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continue reading
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