Find all podcasts on spotify
​
https://open.spotify.com/show/18eDOT73Ur9rRb0PPKeh7M?si=ZywzVyIWQH-dNzcNsswPRA
Episode
Eleven
​
Amanda has been eager to join the nostalgia community with her connections across the globe. Reminiscing and reimagining what nostalgia is on a country to country basis. With guests from those countries, we get to the roots of what makes people crave the food they love.
Episode Ten
The International
Liason: Amanda russo
Nicole Bean
Owner: Pizzaros Pizza
Nicole Bean was an exceptional guest on the podcast today. With pizza experience in the competitions which have now been described to me as a survivor type of competition, I'm blown away by how creative these people are. It's not just pizza at this point, these pizziolas and pizziolos should be considered just as much a chef as any of us. She's based in Houston and grew through the family business to now lead the shop in a food forward direction. In what used to be just a family neighborhood spot she and the rest of her family have transformed it into the pizza place in Houston and probably all of the south, which isn't exactly known to throw down on pizza. Talking with her got me excited to get back in the kitchen and make some pizza. Hopefully it does for you too. Cheers!
Episode Twelve
Chef Joe Sasto
(Coming Soon)
Episode
Nine
emily winston
Owner: boitchik
Growing up in suburban NJ, there were plenty of good bagels around. But when my father had business take him to the Upper West Side, he would stop by Zabar's for lox, sable, whitefish, and chive cream cheese, and H&H for bagels, which we would have as a special treat. These bagels were on a whole different level of unique deliciousness. After moving away, I would look forward to possibly having them when visiting home. And then one day I learned that they had gone out of business, and was deeply upset. I took this news like the death of a loved one I just hadn't been in contact with in a long time, and grieved, and said I didn't want to let those bagels cease to exist. And so I embarked on what became my five year quest, through trial and error, to create a bagel I longed to eat." - Emily Winston
Episode
Eight
Megan Cornelious
Owner: Zazie
Megan Cornelius is an industry veteran and wizard, she has some amazing ideas including no-tip policies, and a coffee pot for every table? Radical ideas that could one day change the industry. It's amazing what happens when the proper group of people own a restaurant and treat that restaurant as a sacred space. That's what happened when I went to eat at Zazie. The quintessential San Francisco brunch spot, you can even brunch on a Monday as all fellow industry members would like. The feeling of home and warmth and comfort is what Zazie is all about and that's all you can ask for and more in a breakfast/brunch focused business. If you're in San Francisco go check them out.
Episode Seven
Judy Kahn
​
Owner: Kahnfections
​
Judy is an amazing business owner in one of the hardest cities to live and work in in the world, San Francisco. Judy interned at Tartine and with pastry chef Mutsumi Takehara. Kahn then assisted in the opening of the highly anticipated Sandbox Bakery – from the creation of the menu to managing the kitchen. She was there for three years before venturing out on her own. Judy had always envisioned owning her own bakery, and when it was time to strike out on her own, she dusted off a name that her sister-in-law had once proposed: Kahnfections. Initially, Kahnfections operated out of a commercial kitchen, but the business grew quickly and Judy was able to open her own bakery in the Mission District May 2017.
Episode
Six
Jason Stanhope
Executive Chef: Fig
Food is an amazing thing that transports you to a different time and place. Acting as a bridge for families. Acting as pleasure, sustenance, and comfort, food is outrageously important. When I think back on memories, there is always food. Always. Anything important to ever happen in my life, good or bad, has always been complimented with food. As it should be. Food is a distraction when it needs to be. It’s a centerpiece when it needs to be. And it’s a way of life when it needs to be. Don’t ignore food, embrace it, remember it, cherish it, love it. Don’t be afraid of fats, salts, meats, carbs, and sweets. Enjoy life, eat whatever the hell you want.
Episode five
Andy Gambardella
Owner :Pazzo's
​
Brian Sadigursky
Owner: Little Star Pizzeria
Andy Gambardella and Brian Sadigursky have proven to be pizza powers in the Bay Area for many years. I interview both of these fine gentlemen today to talk about what makes their pizza nostalgic and why. Does New Haven belong in the conversation with the giants of new york, chicago, and detroit? Is deep dish fraud pizza? How do people manage to survive owning a pizza business in this day and age where the profit margins are so low?
Episode four
​
Laura Meyer
Pizza Ops: Tony's Neopolotian Empire
Leah Scurto
Owner: Pizzaleah
Laura Meyer first entered the restaurant industry in 2006 at the young age of 16. She began working alongside Tony Gemignani right from the beginning in which he quickly became her mentor. At 22 Laura took on the Kitchen Manager role and transitioned into the Head Chef and head pizza maker position.
​
Episode three
sharon Ardiana
​
Owner: Gialina Pizzeria
Food is an amazing thing that transports you to a different time and place. Acting as a bridge for families. Acting as pleasure, sustenance, and comfort, food is outrageously important. When I think back on memories, there is always food. Always. Anything important to ever happen in my life, good or bad, has always been complimented with food. As it should be. Food is a distraction when it needs to be. It’s a centerpiece when it needs to be. And it’s a way of life when it needs to be. Don’t ignore food, embrace it, remember it, cherish it, love it. Don’t be afraid of fats, salts, meats, carbs, and sweets. Enjoy life, eat whatever the hell you want.
Episode two
Having cooked burgers in multitude of ways throughout my culinary career now, it’s been exciting to connect with Chef Adam Rosemblum of Causwells in San Francisco.
Where does the burger industry go from here? Whats the deal with sesame seeds? Why is a burger actually delicious? This is what's sizzling on this episode and more...