Babe Cave

Are Michelin stars and James Beard Awards actually worth pursuing? Amanda Polick reveals the uncomfortable politics behind best-of and awards lists—and what they really mean for your career. In this episode, you'll discover: → Why restaurant awards are often more about PR relationships than food quality—and what happened when Amanda's Oakland restaurant picks got killed for "not fitting our demographic" → The truth about the Michelin Guide's Southern expansion and why Top Chef's Gail Simmons says she "hates that cities judge themselves by awards" → How awards impact cookbook deals and platform building (critical intel if you're pursuing a book deal) → How to build your food career and define "best" on your own terms, with or without institutional validation Perfect for: Chefs, food writers, cookbook authors, restaurant owners, and anyone building a career in the food industry Amanda Polick is a cookbook and food memoir coach who helps food professionals land book deals. She brings insider knowledge from years