Podcasts about che fico

MacKenzie Chung Fegan is the restaurant critic for the San Francisco Chronicle, which has just released its top 100 restaurants list. It's the first time in six years the publication has done a big list like this, and in this episode, MacKenzie goes over how she chose the restaurants and why the Bay Area food scene is absolutely on fire. We go over many of the picks, including the top ten. Also on the episode, Aliza and Matt talk about a recent trip to San Francisco and a number of exciting restaurant discoveries. Some of the places were on the Chronicle's list, while others may have slid under the radar. Matt visited bakeries and coffee spots and had a number of memorable meals. Places visited include: Bodega, Neighbor's Corner, The Coffee Movement, Hi NRG, El Mil Amores, Che Fico, Outerlands, Aziza, Maison Nico, Timbri Hotel.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Struggling with kids who are picky eaters? Want to involve your kids in meal preparation but don't know where to start? This episode is for you. We welcome esteemed professional chef (and professional dad) David Nayfeld, who brings fresh ideas to your family kitchen. With his upcoming cookbook, Dad, What's for Dinner?, David shares recipes and strategies for engaging your kids in cooking—transforming mealtime from a chore into an adventure. And for parents of kids who only like mac and cheese with a side of pre-packaged preservatives, David offers insights into making meals and snacks that are fun, healthy, and easy to prepare. Stay to the end for the first installment of a new segment, How Would You Dad This?In Episode 120 of Modern Dadhood, hosts Adam Flaherty and Marc Checket delve into the culinary and paternal worlds of David Nayfeld, a professional chef based in San Francisco. Known for his expertise in some of the top kitchens globally, Nayfeld shares insights about his upcoming cookbook Dad, What's for Dinner? which is packed with recipes designed to engage children in the cooking process.Throughout the interview, they explore key topics such as the joys and challenges of involving kids in cooking, tips for managing picky eaters, and the importance of planning nutritious meals. David also discusses his unique family dynamic, referencing his role as a father to his biological and "bonus" children and how these experiences have influenced his culinary approach. Conversation topics include:•  How inviting your kids into the food preparation process inspires them to take ownership of what they are making, (and more likely to eat it themselves!)•  Strategies for Picky Eaters•  Tricks to get kids to try new foods•  Meal planning strategies•  Family cooking activities•  And more! After the interview, listeners are invited to participate in a new segment, How Would You Dad This? where they can offer advice on common parenting scenarios. Marc ponders how you might have handled a situation involving scrambled eggs and a kid who was late to the party.[Episode art photo by Eric Wolfinger]LINKSPre-Order Dad What's For Dinner?David Nayfeld (Instagram)David Nayfeld (X)David Nayfeld (Facebook)David Nayfeld (LinkedIn)Caspar BabypantsSpencer AlbeeModern Dadhood (website)AdamFlaherty.tvStuffed Animal (Marc's kids' music)MD (Instagram)MD (Facebook)MD (YouTube)MD (TikTok) #moderndadhood #fatherhood #parenthood #parenting #parentingpodcast #dadding #dadpodcast

Welcome back to Pizza Quest 2025, for a new season with lots of new and exciting guests! We kick off the new season with Chef David Nayfeld, chef and owner of a hot new restaurant in the shadow of San Francisco's dynamic sports complex in an area called Thrift City (the restaurant is located on Warrior Way, lest there be any doubt about Chef Nayfeld's lifelong allegiance to Steph Curry and the Golden State Warriors).  Che Fico Pizzeria (pronounced "kay-fico") is doing crisp, "slightly but intentionally-charred" slices and pies, as well as a very inventive Italian-themed menu of starters, sandwiches, and salads. (You can see the menu by going to cheficopizzeria.com and navigating through the lunch and dinner menus).  David is also the author of a new book called, "Dad, What's for Dinner?" with gourmet but accessible dishes you can make at home for and with your family. Chef Nayfeld has an extensive and impressive pedigree, having worked for some of the world's most famous chefs and restaurants, like Eleven Madison Park, Joel Rubuchon, and Aqua, and is now in the early stages of building his own restaurant empire, Back Home Hospitality, in the SF Bay area and beyond. Tune in to meet a chef who has paid his dues, found his own culinary voice, and is on the rise so that, when the awards start rolling in, you can say you heard about him here first. As we often say, "It's more about the quest than it is about the pizza, and the quest never ends." Enjoy!

Guest: Larry Baer, CEO of the San Francisco GiantsIn 1992, Larry Baer was part of the ownership group that bought the San Francisco Giants and successfully prevented the team from being moved to Tampa, Florida. Back then, they had a big problem to solve: An old, uncomfortable ballpark that voters wanted to see replaced, but didn't want to pay for.20 years after the construction and financial success of Candlestick Park's replacement, Oracle Park, Baer — now the CEO of the Giants — embarked on an even bigger project, developing an entire neighborhood near Oracle called Mission Rock. “We're in the baseball business, but really, we're in the media, entertainment, sports, real estate business,” he says. Chapters:(01:05) - Growing up a fan (04:37) - Larry's dad (07:28) - Stopping the move (13:28) - The Giants in 1992 (15:18) - “What am I doing here?” (19:31) - Hiring with urgency (23:34) - Last out to first pitch (27:45) - Buster Posey (30:13) - The Candlestick problem (36:36) - Making a new stadium (43:00) - Always hungry (45:01) - Becoming CEO (49:52) - Homegrown talent (52:55) - The Mission Rock neighborhood (57:27) - Revitalizing San Francisco (01:03:20) - “It all starts here” (01:07:20) - What Oracle Park means (01:09:52) - What “grit” means to Larry Mentioned in this episode: Barry Bonds, Candlestick Park, Willie Mays, Willie McCovey, Juan Marichal, Josh Harris, Larry and Bob Tisch, CBS, Peter Magowan and Safeway, Charles Schwab, Don Fisher, Bill Hewlett, Arthur Rock, Charles Johnson, Harmon Burns, Bank of America, Walter Shorenstein, Dianne Feinstein, Bob Lurie, Bobby Bonds, Dennis Gilbert, Roger Craig, Al Rosen, Dusty Baker, Bob Quinn, Brian Sabean, George Steinbrenner, Bob Lillis, Matt Williams, Greg Johnson, the 1994 baseball strike, Chase Manhattan Bank, Warren Hellman, Jimmy Lee, Pacific Bell, Coca-Cola Company, J.T. Snow, Jeff Kent, Bill Neukom, Brandon Crawford, Brandon Belt, Tim Lincecum, Matt Cain, Madison Bumgarner, Sergio Romo, Hunter Pence, Marco Scutaro, Joseph Lacob and the Golden State Warriors, Tishman Speyer, Al Kelly, Ryan McInerney, Visa, Che Fico, Arsicault, Trick Dog and Josh Harris, the Chase Center, Sam Altman and Open AI, Anthropic, Daniel Lurie, Salesforce and Dreamforce, Imagine Dragons, Pink, the Moscone Center, and Billy Crystal. Links:Connect with LarryLinkedInConnect with JoubinTwitterLinkedInEmail: grit@kleinerperkins.com Learn more about Kleiner PerkinsThis episode was edited by Eric Johnson from LightningPod.fm

This #BasicBitch was recorded on location at the Mini Bar in San Francisco, and we're excited to finally share that we're in a movie! It's a brief cameo in the film Gasoline Rainbow directed by the Ross Brothers that just premiered at the Venice Film Festival. Take a listen for all the behind the scenes info on why we were asked to be in the film, where it all took place, our unique (yet familiar) experience on set, and when you can potentially watch it for yourself. Next we discuss the Hungry Ghosts art show at the Mini Bar in the Western Addition neighborhood in San Francisco (brought to you by Storied: San Francisco and running through October 9th), and our Labor Day hijinks that started at Fleetwood and ended at the Happy Lounge. We dive into which sport is making us happy and which sport is pissing us off, and cap it all off with  our moments of pleasure. Enjoy!--Thanks for listening and for your support! We couldn't have reached 10 years, 700 episodes or Best of The Bay Best Podcast without your help! --Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and abortion is normal.--SUPPORT US HERE!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every Tuesday at 9 - 10 am on BFF.FM

Omicron is just the latest sage in the nearly two year struggle for restaurants in the pandemic. Staffing shortages as more employees come down with COVID, supply chain disruptions, more customers choosing not to dine out. Those are just a few of the problems. Yesterday, restaurant owners took part in a day of action and asked patrons to do the same, hoping to spur action in Congress for much needed aid. Guests: Chef David Nayfeld of San Francisco's Che Fico. And KCBS Radio's Kathy Novak. Subscribe to Bay Current on the Audacy app, Apple podcasts, or Google podcasts. Bay Current is on YouTube, on the KCBS Radio YouTube page.

In this episode of “The Maximus Podcast” we sit down with David Nayfeld. He's a Bay Area native and Born to refugee parents from the former USSR, Nayfeld is a believer in the American dream. He started working in kitchens at the age of 13 as a dish washer. After high school,  Nayfeld started his journey of traveling the globe and working for the best restaurants world. In 2018, Nayfeld opened Che Fico in San Francisco, CA. Che Fico was named one of the best new restaurants in the United States by Bon Appétit and Esquire magazines. It has been reviewed by the New York Times, Washington Post, and the San Francisco Chronicle. Nayfeld is one of the founding members and sits on the board of directors of the Independent Restaurant Coalition.You can download the episode on iTunesYou can download it on StitcherYou can download it on SoundcloudIf you love our content Join Team Maximus at www.themaximuspodcast.comWe'd like to thank our sponsors. Visit www.lalo.com and use the code MAXIMUS20 for 20% off Footwear. Also check out www.tenthousand.cc and use the code MAXIMUS15

Ross Mayfield, Baird Investment Strategy Analyst, discusses his outlook for Fed policy and investing in technology. David Nayfeld, Owner and Executive Chef at Che Fico, talks about how the omicron variant is impacting the restaurant industry. Jason Pride, Chief Investment Officer for Private Wealth at Glenmede, shares his thoughts on market headwinds for 2022. And JoAnne Feeney, Partner & Portfolio Manager at Advisors Capital Management, provides her investment perspective going into the new year. Hosts: Tim Stenovec, Kriti Gupta and Romaine Bostick. Producer: Paul Brennan. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Ross Mayfield, Baird Investment Strategy Analyst, discusses his outlook for Fed policy and investing in technology. David Nayfeld, Owner and Executive Chef at Che Fico, talks about how the omicron variant is impacting the restaurant industry. Jason Pride, Chief Investment Officer for Private Wealth at Glenmede, shares his thoughts on market headwinds for 2022. And JoAnne Feeney, Partner & Portfolio Manager at Advisors Capital Management, provides her investment perspective going into the new year. Hosts: Tim Stenovec, Kriti Gupta and Romaine Bostick. Producer: Paul Brennan. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Celebrity chef David Nayfeld (of Che Fico) joins us to catch up on hijinks from the recently completed Santacon, feast on the latest food trends, talk about perplexing Parklet pronouncements, and consider a radical idea to transform the Bay Area into the Yay Area.

At the heart of their successful Brooklyn restaurants Colonia Verde and Disco Tacos is the longstanding romance between Felipe Donnelly and Tamy Rofe. The couple sat down with Andrew in Williamsburg to discuss how they met, fell in love, and eventually ditched their marketing careers for a new life in hospitality. At this precarious moment in time, this is a feel-good conversation sure to put a smile on your face.In The Line-Up, our news and commentary segment, David Nayfeld and Matt Brewer of Che Fico and Che Fico Alimentari discuss the complexities of the tipping issue and how they've changed their own practices to create a more profitable and equitable structure for their team.In this week's Andrew Talks to Chefs classic moment, we revisit Andrew's conversation with the late Anthony Bourdain. (Please peruse our alphabetical archive of hundreds of guests at the pod's website to hear your favorite chefs on demand.)And in our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)All that plus Andrew's notes on the restaurants and bars he's visited this week.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Bay Area native David Nayfeld is the Executive Chef and Co-Owner of the award-winning restaurants Che Fico and Che Fico Alimentari in San Francisco. Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. In 2018, Nayfeld opened his first restaurant, Che Fico, which features Italian cuisine through the lens of California. In 2019, he opened Che Fico Alimentari, a Roman-inspired, wine- centric restaurant and Italian market featuring traditional Italian fare.  Che Fico was named one of Bon Appetit's Top 10 Best New Restaurants in America as well as one of Esquire Magazine's Best New Restaurants. Additionally, Nayfeld was named Star Chefs 2019 Rising Star Chef and in 2020, received CBS San Francisco’s Jefferson Award for Public Service for his pioneering program called “Family Meal” which helped feed people in need during the COVID-19 pandemic. Tulsa, OK trio Wilderado recently released their new single “Head Right” and will be announcing the band’s self-titled debut album out later this year. The band’s dedicated fan-base has been built on the road, touring with the likes of Lindsey Buckingham and Christine McVie, Pete Yorn, Judah & the Lion, Mt. Joy, and Rainbow Kitten Surprise and main stage festival performances at Lollapalooza, BottleRock, Austin City Limits and more.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info. Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Our guest is David Nayfeld. A native of the Bay Area and owner of Che Fico. He is a well-traveled Chef having gained experience at some of the best restaurants in Europe and here in the US. He is also the host of the Main Ingredient podcast.Support this podcast at — https://redcircle.com/wayward-muse/donations

Join us as we re-visit some of our favorite podcasts of the last year. In this episode, Ilona talks with Christopher Longoria, from Che Fico in San Francisco. With a long career, and a graceful approach to bars and cocktails, Christopher decided to use this time of self-isolation to present virtual cocktail training. Using what they have in their house—participants will learn how to create custom, delicious cocktails!

On today's episode of All in the Industry®, Shari Bayer's guest is Bay Area native David Nayfeld, Executive Chef and Co-Owner of the award-winning restaurants Che Fico and Che Fico Alimentari in San Francisco, CA. David, a graduate of The Culinary Institute of America, boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. In 2018, he opened his first restaurant, Che Fico, which features Italian cuisine through the lens of California. In 2019, he opened Che Fico Alimentari, a Roman-inspired, wine- centric restaurant and Italian market featuring traditional Italian fare. Che Fico was named one of Bon Appetit's Top 10 Best New Restaurants in America, as well as one of Esquire Magazine's Best New Restaurants. David recently began co-hosting a new podcast called The Main Ingredient, which takes a deep dive with some favorite artists, chefs, musicians, actors, and producers. Today's show also features Shari's PR tip to practice patience; Industry News discussion on Covid-19; and Solo Dining experience to commemorate The Restaurant at Meadowood in St. Helena, CA, which was tragically damaged earlier this week due to a glass fire in the Napa region. Our hearts go out to Christopher Kostow, Maria Kostow and the entire #TRAMily. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Image courtesy of Douglas Friedman.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.   

Food journalist Marisel Salazar brings on two nationally acclaimed chefs -- David Nayfeld of Che Fico and Eric Rivera of Addo -- to chat with Jeff about the flawed economics of the restaurant industry. This passionate conversation hits a wide range of topics: Challenges of the PPE program, reopening in the Covid Era, server vs. kitchen staff wage disparities, the Danny Meyer's layoffs, Immigration, and more! Jeff Grace (Host) @jeffgrace (Twitter) @jeffgrace (IG) Marisel Salazar (Michelin Guide Journalist) @MariselSalazar (Twitter) @mariselmsalazar (IG) David Nayfield (Che Fico San Francisco) @davidnayfeld (IG) @chefico (IG) Eric Rivera (Addo Seattle) @ericriveracooks (IG) @addoseattle (IG) Music by Michael Sempert WestChannel.com | Michael Sempert on Spotify

Last week, David Nayfeld chef-partner at San Francisco's Che Fico, wrote (with Larissa Zimberoff) a Business Insider piece that addressed--in uncommon, unflinching honesty--aspects of the restaurant industry that he believes need to change post pandemic. The article addressed everything from livable wages to the creation of a sanctioned apprenticeship program to the what the cost of a restaurant meal should be to support sound food production and employment practices.David joins Andrew on today's show to expand on the ideas expressed in his article. It's a refreshingly unvarnished, unfiltered conversation that industry professionals will find cathartic and civilians will find educational.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.If you enjoy this episode, you might enjoy these vintage Andrew Talks to Chefs conversations:Episode 61: David Nayfeld & Angela PinkertonEpisode 81: Chef's Roll Anti-Convention Super PackPhoto of David Nayfeld by Nelson Murray.

Che Fico!

This week, Francis learns how to make stuffed potato pancakes called draniki from Chef David Nayfeld of San Francisco's Che Fico, and talks with Nayfeld about the Jewish roots of Roman food. Russ Parsons talks to author-of-the-moment Nik Sharma about the similarities between his upbringing in India and his husband's upbringing in the American South, and it's not just okra. Melissa Clark talks to champagne expert Peter Liem about why we should be drinking a lot more bubbly. America's Test Kitchen reviews the gift you may want to rethink asking for – the air fryer. Plus, Francis talks with listeners about cooking with lard and scaling up recipes. Broadcast dates for this episode: November 30, 2018 (originally aired) December 13, 2019 (rebroadcast)

This week, we’re kicking off our second chapter of The Master Blend - A Bartender Series. In collaboration with BERTOUX Brandy, the Bit by a Fox Podcast will host a series of interviews with some of America’s most acclaimed and innovative bartenders. This second installment is a continuation of interviews that will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. Kicking off this second Master Blend series is Christopher Longoria, Beverage Director at the insanely popular restaurant, Che Fico in San Francisco. We talked poetry, California, hip hop, his 20 year evolution behind the bar, and discovering, as an artist and as a bartender, less is more.    Christopher's BERTOUX Brandy cocktail currently featured at San Francisco's Che Fico:   SMOKED STRAWBERRIES  1 oz Smoked Strawberry Juice*  .75 oz Earl Grey Tea Syrup*  .25 oz Ramazzotti Amaro .5 oz Lime Juice  Pinch of salt  4 Dashes Absinthe (through a bitters decanter)  1.5 oz BERTOUX Brandy    Shake, double strain. Serve up, in a coupe. No garnish.   *RECIPES on the Bit by a Fox Blog Links: Bertoux BrandyWebsite InstagramChe Fico Website Instagram Christopher Longoria Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

How do you handle awkward guests? Usually our interactions with guests at our bars are fun and positive. After all, our job is to provide people with alcohol in a jovial environment, what could be better? But sometimes things don't go as planned. Guests can be socially awkward, weird or just downright rude and we still have to provide them with good service. That can be challenging at best. My guest today is Simone Mims, and she's spent the last 22 years behind the bar and had no shortage of awkward interactions with guests. Simone has worked at some incredible bars in both New York and San Francisco, including Blackbird, Nico Restaurant and Che Fico, and she had some amazing advice about not taking anything personally and providing even the weirdest and rudest guests with the best service possible. You can follow Simone on Instagram to find out what she's up to, and she is also a bar and beverage consultant, I've definitely tried some of her cocktails and they're amazing. Check out our conversation about how to handle awkward guests in the player below and don't forget to hit subscribe and share us with your friend's and colleagues. We have new episodes every week about some of the biggest challenges in our industry. We'll see you next time!

After working at restaurants in New York, Las Vegas, and Los Angeles, David Nayfeld is now here in San Francisco as chef and co-owner of Che Fico, an Italian Taverna in the Nopa neighborhood. His ambition is refreshing, his family background is inspiring, but most importantly, his food is delicious.

The duo behind one of the hottest restaurants in the country—San Francisco’s Che Fico—join Andrew for today’s interview. Executive Chef David Nayfeld and Pastry Chef Angela Pinkerton hailed from very different backgrounds when they met working at Eleven Madison Park in New York City. But the two became friends and stayed in touch, even when David moved back to the West Coast. They’ve come together at the Italian restaurant Che Fico, which was selected for both Bon Appetit’s Hot List and Esquire magazine’s Best New Restaurants in 2018. In addition to getting the story behind this of-the-moment restaurant, this interview, recorded several weeks ago, poignantly underscores the volatility of today’s restaurant industry as the team’s follow-up dinette and bakery, Theorita is sadly scheduled to shutter in about a week. But Che Fico rolls on, and is the main focus of this episode. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

This week, Liam brings the Foodie Chap chat to Theorita in San Francisco with Chef Angela Pinkerton and Chef David Nayfeld. | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

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