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If you’re a culinary student and you’re going on your internship or extra. Find the highest quality most difficult kitchen you could find and go and see if you can really do it. Day in and day out and day in and day out and day in and day out and you’ll be fine. You…
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Podcast: Play in new window | Download (Duration: 38:35 — 21.3MB) | Embed
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I like a challenge. It’s very challenging to be in this business and try to stay relevant. I mean you can. There’s so many things. The opportunities are there if you will look for them. There’s so many beautiful things about the food industry. You can figure out what you can do. I like to…
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Podcast: Play in new window | Download (Duration: 47:32 — 24.6MB) | Embed
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I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese food. And typically that’s through a historical approach, or an effort to contextualize a dish in Taiwanese history, or understand where it comes from, and how it found its way to Taiwan. It usually touches…
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Podcast: Play in new window | Download (Duration: 43:43 — 25.7MB) | Embed
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I approach everyone like an adult. And I’m very real at the end. This is a business. But I want to make sure people are happy here and I create an atmosphere of family. I just don’t hire people you know all my servers have to take tests quarterly about the menu. My main goal, for…
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Podcast: Play in new window | Download (Duration: 45:28 — 104.1MB) | Embed
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I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what American food has been and continues to evolve. Personally I try to keep it much in line with who I am and what my background speaks to. I try not…
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Podcast: Play in new window | Download (Duration: 33:54 — 77.6MB) | Embed
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“I have two jobs. I work at Ataula as a bar manager. I provide an exceptional guest experience utilizing the best that Spain has to offer. I also work for Angels Envy. They do a Port finished Bourbon. I’ve been with them for six years. I have helped build what was once a small urban…
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Podcast: Play in new window | Download (Duration: 38:51 — 88.9MB) | Embed
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“If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a lot of things are possible! Among the topics we cover are a look at the importance of Mexican restaurants in current political landscape, Chef Zaragoza’s engagement in the local community and more”…
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Podcast: Play in new window | Download (Duration: 30:24 — 69.6MB) | Embed
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” I am influenced by ingredients, by places, by stories, and by people. So the creative process… I wish I could tell you there was a formula that I use but there isn’t. It’s all instinct and gut feeling when it comes to food. I think the ingredients are what inspires me.” What we covered…
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Podcast: Play in new window | Download (Duration: 34:48 — 79.7MB) | Embed
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“[I consider my job] spiritual because for me this is a career of passion. I really care deeply and I feel it. You know in my heart my soul the way that hospitality affects people and affects myself giving or receiving it definitely spirituality to it that flows through the creative process.” What we covered in…
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