Podcasts about osteria mozza

In today's episode of Flavors Unknown, I'm delighted to sit down with the iconic Nancy Silverton—Los Angeles-based chef, award-winning baker, restaurateur, and celebrated author. Known for co-founding Pizzeria Mozza, Osteria Mozza, Mozza2Go, and Chi Spacca, Silverton is a James Beard Foundation Award winner for Outstanding Chef, an honor she received in 2014 for her remarkable contributions to the culinary world.Join us as Nancy reflects on what ignited her passion for the kitchen, her love-at-first-sight experience with cooking, and how she shaped her career path by learning from strong female mentors in California kitchens. We also explore how her yearly retreats to her home in a medieval village in Umbria, Italy, have profoundly influenced her style—both culinary and personal.  What you'll learn from Chef Nancy Silverton Discovering her Umbrian sanctuary (3:26) – Nancy shares why her heart returns to Italy every year and the role her charming Italian village plays in her life.Savoring Umbrian produce (7:58) – The vibrant, local ingredients from nearby farms that inspire her dishes.Cooking for family (10:15) – How her grandchildren's simple tastes bring joy and keep her connected to family.Embracing tradition in Italy (11:50) – Insights into community ovens and her first (and hilarious) pizza party attempt (13:04).The essence of travel (17:29) – The two things about travel that continue to inspire her approach to cooking and life.New culinary adventures (20:00) – What she's discovered about the flavors of Marseille and how it informs her cooking style.Finding her culinary calling (21:57) – How a college crush inspired her first steps into the world of cooking.A California culinary exception (24:57) – Why California kitchens gave her a rare experience in a traditionally male-dominated field.Career-defining milestones (27:14) – From Campanile's inception to her “bread-ucation,” Nancy discusses the challenges and pivotal moments that defined her career.Italian roots meet California innovation (32:24) – The story of “Cal-Ital” and how she reimagines classic Italian salads in her unique style.Travel and transformation (36:48) – How travel, especially in Italy, continues to shape her culinary expression.Her latest book, The Cookie That Changed My Life (42:37) – Inspiration behind the book, the “life-changing” cookie, and reflections on her writing journey.The connection between fashion and food (49:15) – Nancy's take on how her clothing style is as integral to her identity as her food, along with a look inside her “clothes pantry” (50:48).A culinary tour through LA (52:21) – Her favorite spots in Los Angeles, and a taste of her guilty food obsession (54:13).Future aspirations (55:18) – Nancy's dream collaborations, culinary lessons, and the two food destinations she still wants to explore.Key Takeaway:Chef Nancy Silverton embodies passion, resilience, and innovation. Her journey is a testament to the transformative power of dedication and travel, shaping not only her flavors but her life philosophy. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles.Conversation with Chef Elizabeth FalknerInside Los Angeles Food Scene: A Panel DiscussionConve...

Anand is the Founder and Managing Partner of Gala Capital Partners, a diversified investment and holding company with interests in chain restaurants, software & technology, real estate development, franchising and public equities investment. He has spent the past 35 years in various executive capacities within the Software, Real Estate & Restaurant Industries.Gala Capital Partners invests in (among other things) restaurants. The current portfolio includes CiCi's Pizza, Famous Dave's Barbeque, Rusty Taco and MOOYAH Burgers, Fries & Shakes.Anand grew up in the restaurant industry. His mother was an early franchisee with Jack in the Box. Anand's parents knew the restaurant industry was a difficult career path, so they encouraged Anand to pursue other careers. He graduated from USC with a degree in biology, but he was drawn back into the family business and fell in love with it all over again. When it comes to restaurants to invest in, Gala Capital Partners focuses on five key categories: burgers, chicken, tacos/Mexican, pizza and coffee. The brands that Gala Capital Partners focus on are between 25-350 units. They call those “adolescent brands.”  When evaluating successful franchises, Anand starts with the quality of the food. Focusing on quality and taste is the easiest way for a restaurant to stand out from the competition.  QUOTES “(The restaurant industry) is usually the first job for many young adults and teenagers. It teaches them work ethic, it teaches them responsibility.” (Anand)“When I returned to the (restaurant) business after university, I realized I could learn about finance, I could learn about accounting, I could learn about marketing, I could learn about HR, I could learn about IT, I could get into real estate. It was so multi-dimensional. It was remarkable and it just captivated me.” (Anand) “There were many, many humbling experiences. When you're 25 you have a great deal of confidence and bravado. I had a couple lessons that I learned the hard way and I think I'm far better off for it today.” (Anand) “I'd encourage each and every (restaurant) executive to go work a week and do that every single year. You don't know what a franchisee goes through and you don't know what a store manager goes through until you've done it.” (Anand)“Each and every one of our restaurant brands plays a significant role in how you serve the customer.” (Anand) “Our typical franchisee and the ideal profile is somebody who is new to franchising and really wants to get into the business and work in the business and be hands on in the stores. Or it's going to be someone in a smaller market of the family business and they've got anywhere from 3 to 30 locations and they really love being hands on and involved.” (Anand) “We want very active and hands on operators. People who want to be there and build relationships with their leadership teams, with their managers, with their employees. They want to participate and support their local communities. Those are the folks we're looking for.” (Anand)  TRANSCRIPT 00:01.44vigorbrandingHello, everyone. Today’s guest is Anand Gala of Gala Capital Partners. Put simply, Anand is an investor, and one of those investments is restaurants. But I’ve known him for quite a while, and I’m always blown away by his stories, his growth, and and everything in between. So this will be a great conversation. Anand, welcome to Fork Tales. Thanks for doing this program. 00:25.38Anand GalaAbsolutely. My pleasure. Thanks for having me, Michael. 00:28.50vigorbrandingPerfect. Well, hey, so I know we were talking, catching up a little bit before because I’m fortunate to have known you for a while. um You know, I was saying, when people hear about Gala Capital Partners, it sounds ah very regal, which it is. It’s an amazing company and the growth is is astronomical, which we’ll talk about, but it didn’t really all start out that way, did it? 00:47.08Anand GalaYou know, no, it’s everybody’s got a, everybody’s got a story. I guess you can say everybody’s got a story. And mine is um is probably very familiar. 00:58.92Anand Galato many others that are you know that were raised in immigrant families that that came from humble beginnings. And it’s just a story of a lot of hard work. It’s a story of intentionality by my family, by my parents to really invest in me ah in an education around operations and around entrepreneurship that candidly none of us really knew we were doing at the time. 01:24.49vigorbrandingYeah, I mean, you you were literally, I think when I first met you, you you were a child basically being babysat by the dishwasher, right? You were in the restaurants at a young, young age. Talk a little bit about that. 01:34.34Anand GalaYeah, absolutely. So my mom was a franchisee of Jack in the Box. And that was early on when they just began franchising. I think she might have been franchisee number two. 01:45.49vigorbrandingWow. 01:45.60Anand GalaAnd that was 1982 or 83. I must have been eight or nine years old. And she started working 16, 18, 20 hours a day because you know that’s what an operator does. 01:56.08Anand GalaThat’s what an entrepreneur does. You have to figure it out. And I just didn’t see her very often. And so therefore, the best way for her to make sure that she had an eye on me and I spent time with her was for her to bring me to work. And that was daycare. That was after school care. That was vacations and holiday care. You know, that’s what it was. That’s how I spent my time. And so I literally grew up in the back of a restaurant ah and in some cases standing on a milk crate so I could see over the front counter and and talk to customers. But that that was it within eyesight and earshot. 02:27.89vigorbrandingThat’s great. And you know, the the restaurant business has to be in your blood. And obviously, yeah it was literally infused in you from a young age. And I think that’s, ah again, i you can’t help to learn, you can’t help to see. I think it’s one of the most incredible experiences ah for anybody ah is to work in a restaurant. You learn a lot about sales, you learn a lot about people, about hustle, about ah yeah just everything in in between, dealing with problems on your feet. When someone complains, it’s ah it’s ah it’s a phenomenal way to ah get an education, that’s for sure. 02:57.22Anand GalaAbsolutely. and i’ll And I’ll take it a step further. I think it’s fascinating because it not only teaches you all of the things that you mentioned, it’s usually the first job for many young adults or or teenagers. 03:07.18vigorbrandingMm hmm. 03:09.41Anand GalaIt teaches them work ethic. It teaches them responsibility. And one thing that candidly, I’m not sure how it gets taught other than maybe in the home or or through your church or temple or or what have you, 03:22.08Anand GalaBut it’s respect for others, regardless of the position that they’re in. ah It’s an appreciation for hard work and how much it takes to really earn a dollar. 03:32.67Anand GalaAnd the fact that people do what they do so that they can support themselves, their families, have some spending money, develop some independence, it’s remarkable. And, you know, those are lessons and values that don’t get taught very often in many other places. 03:46.25vigorbrandingYeah, no doubt. So okay, so you you youre you’re you’re young, you’re in the restaurant, you’re you’re eight, then you go to USC, right? And you you graduate with a degree in biology. ah So that was, you weren’t on the restaurant path, I don’t think at that point. So what happened there? Where were you headed? Where did you go? And where did how did you end up here? 04:04.53Anand GalaYeah, it’s, you know, don’t don’t all good restaurant operators go into the sciences? Of course. ah it it it is a It is a fascinating path and it’s one that, ah you know, my my parents recognized how hard the restaurant business was. And they wanted my brother and I to have a better life. They wanted us to get an education and and really not have to go through the trials and tribulations that they went through, as every parent wants for their children. 04:31.20Anand GalaSo they thought, hey, we’ll have our kids become doctors. ah That would be great. And I thought, boy, wouldn’t medical school be easier than running a restaurant until I, you know, I i took the ah med school entrance exams and and I tried a couple of interviews for for med schools and I realized that’s not what I wanted to do. I probably should have come to that conclusion much, much earlier in college, but I waited until the end. 04:54.40Anand GalaAnd, ah you know, I thought, okay, I’ll just go help out in the family business, because I know how to do that. And my parents thought, okay, you know, he’s gonna realize how hard this is, and he’ll change his mind quickly and run to med school. And as I got back into the business, I realized how much it just came second nature, how much I truly enjoyed it. And candidly, how much it had to offer. When I was growing up, I thought, boy, the only thing it has to offer is operations. 05:21.61Anand GalaAnd I got a great education and experience in operations. But when I returned to the business after university, I realized I can learn about finance. I can learn about accounting. I can learn about marketing. I can learn about HR. I can learn about IT. t I can get into real estate. there It was so multidimensional. It was remarkable. And it just captivated me. It drew me in. And I had an insatiable curiosity and appetite to learn. 05:47.54Anand Galaand And so every single day it drew me in further and further and further to the point that there was just no return. This was it. 05:54.51vigorbrandingthat’s That’s, that’s awesome. That’s awesome. Well, so I mean, now we’ll jump into to to to life after after school, you you get involved as a is a franchisee, correct? That’s what you that’s that was your first sort of for you were young, I think you bought your first franchise, right? 06:11.11Anand GalaYeah, that’s right. So you know growing up in the restaurant space was fantastic. But the challenge at the time within Jack in the Box was there were a limited number of franchisees that were allowed to expand. And it was because the company was in a very large expansion phase for itself. And so in large markets like Houston and Los Angeles where we operated, there simply weren’t that many opportunities for us because the company had already scouted them out and had already tied them up. 06:40.93Anand GalaSo I left the family business when I was 25 and I became ah I think the youngest franchisee for Applebee’s and started building stores throughout California the exact same time same year I became I believe also the youngest franchisee for Del Taco at the time. 06:59.02vigorbrandingwow 06:59.12Anand GalaAnd I was 25 years old. I was building Applebee’s from Bakersfield to Fresno and and later in the Bay Area and was building Del Taco restaurants outside of Sacramento and Modesto and Stockton and small markets there as well as in Phoenix, Arizona. And so I was traveling a lot and I think when you’re young and you’re not married and you don’t have other responsibilities and You’ve got a lot of energy. 07:22.40Anand Galaah You can really you know push the push the pedal. And so I did. I learned a great deal during that period of time. And I learned a lot about what ah what I did know and what I didn’t know. 07:31.09vigorbrandingY 07:33.97Anand GalaI’ll tell you, there were many, many humbling experiences. 07:35.59vigorbranding‘all bet. 07:37.63Anand GalaBecause when you’re 25, you have a great deal of confidence and bravado. And I had a couple of lessons that I learned the hard way. And um I think i’m I’m far better off for it today. 07:49.97vigorbrandingYeah, we’ve learned a lot more from our mistakes and our wins, that’s for sure. 07:53.08Anand GalaYeah. 07:53.18vigorbrandingAnd ah so it’s it’s interesting too, because we’ll talk about this in a moment, but I mean, you know, obviously, ah you know, at Vigor, we do marketing for restaurants, and we deal with ah franchisees, and we deal with franchisors, the folks that own the brand and control the brand. 08:07.88vigorbrandingAnd and sometimes there’s, there’s dissension among the ranks. I mean, there’s, you know, and you’re you’re you’re on both sides of it. So I’ll be really interested to hear your perspective on the whole thing. 08:18.23Anand GalaYeah, yeah it’s it’s been a fascinating journey, having been a franchisee from 83 all the way to or 82, I guess all the way to, I think about 2014 is when we finally ah decided we were going to start selling and not start selling the brands, but we exited most of the brands that we were involved in. 08:35.37vigorbrandingMm hmm. 08:37.22Anand GalaAnd so prior to that, we had sold our jack in the box business and sold our Del Taco business and, and then by 2014 sold our Applebee’s business. And we we still our franchisees a famous day’s barbecue in California. 08:46.15vigorbrandingMm hmm. 08:49.86Anand Galaah But then starting in 2017, we started investing in and acquiring small franchiseurs. And what’s interesting is we took a very different approach to being a franchisor. Having walked a mile in the shoes of the franchisee, literally, and still being a franchisee, i I fundamentally understand the approach to business and the relationship that a franchisee has. And I try to bring that knowledge and experience and insight to the relationship that we bring as a franchisor. 09:23.64Anand GalaWe acknowledge that a franchisee makes their money off the bottom line and a franchisor makes their money off the top line. That being said, discounting your royalty is not the solution you because you want a financially strong franchisor that has the capital to make the investments in the people and the systems and the resources to really drive your business. 09:45.68Anand GalaIf you cut the royalty down to call it 1%, what’s left for them? 09:45.83vigorbrandingThat’s right. 09:48.63vigorbrandingMhm. 09:50.10Anand Galayou’re not gonna get the best talent, you’re not gonna get the best support. And so it becomes a vicious cycle if you go down that road. I think that what most franchisees ah do focus on and and I think many recognize is rather than try to reduce the royalty, let’s drive accountability and expectations with the franchise or to say we expect best in class marketing, best in class leadership, best in class operations, 10:11.11vigorbrandingMhm. 10:17.38Anand Galaum And so please make sure that you’re hiring those people, make sure that you’re driving those attributes ah through the brands, because that’s what makes us better. you know Please invest in us, please support us. And that’s how we try to bring the parties together. That doesn’t mean that we’re free of any discontent from time to time, but that’s our responsibility is to work through that. 10:42.35vigorbrandingSure. I mean, I’ve always said and I feel very strongly that empathy is probably one of the more powerful like emotions, if you will, and you know, understanding both sides of it from where you’re your you seat from growing up in it. And then being on the other side, it’s I think that’s very powerful to have that that understanding that that that intelligence that hey, I understand I’ve been in your shoes. I know what’s important to you. Here’s what’s important. And and there’s this partnership, right? 11:06.60vigorbrandingIt’s almost like you treat them with as family. ands they’re’re’re They’re a part of your company because they are. i mean they’re They’re your brand. right They’re an extension of it. 11:13.80Anand GalaAbsolutely, and I would even go a step further and I’d encourage each and every executive or leader in a franchise or to go work a week and do that every single year in the stores because honestly, you don’t know what a franchisee goes through. 11:23.83vigorbrandingYeah. Mm-hmm. 11:29.38Anand GalaYou don’t know what a store manager goes through until you’ve done it. You you may have the the best degrees on the wall. um and and lots of experience from lots of other brands, but until you really walk a mile and and do what they do, ah then I think you build a tremendous amount of credibility and and candidly empathy at the same time. 11:49.25vigorbrandingSure. 11:49.40Anand GalaSo I think it helps you connect with with lots of operators and franchisees. 11:55.71vigorbrandingThat’s great. So, okay. So one of your biggest investments was Muyah, burgers, fries, and shakes. Okay. So, and i I was fortunate. 12:01.37Anand GalaYeah. 12:02.41vigorbrandingI actually came out to see you. I was out in California and I ate at one of your, at one of your restaurants. Phenomenal. It was a great ah burger. I’m not just saying that now, but the thing is there’s lots of burgers out there. And I was quoted on a previous podcast. 12:13.42vigorbrandingah I had a gentleman by the name of Audley Wilson on who created a robo burger, which is the yeah ah basically the burger vending machine. 12:18.71Anand GalaYeah, yeah. 12:21.05vigorbrandingAnd, you know, ah my my line my line was no one American ever went bankrupt trying to feed America hamburgers. So, I mean, but there’s a lot of competition out there, isn’t there? I mean, how does how do you guys stand out? 12:30.45Anand Galathere There is. 12:31.03vigorbrandingI mean, you know, I mean, I know it’s ah a phenomenal product with great ingredients, but talk talk a little bit about dumuya. 12:38.44Anand GalaWell, i’ll I’ll frame it in a way that I think you’ll definitely get and I’m sure your audience will get, which is why compete with everybody else? Why play their game? they you know If you’re playing somebody else’s game, then you are automatically at a disadvantage because they’ve been playing it a lot longer. 12:54.46vigorbrandingMm hmm. 12:56.28Anand GalaThey created the rules. They’ve been doing this for a while and they know how to win. They’re gonna tilt the deck in their in their favor. So I think you have to decide what you do that is distinct, that is different. How do you define yourself? And so at Mujah, it’s a very simple approach. It’s better ingredients, it’s better quality, it’s better tasting, ah and it’s done with more hospitality, and it’s done fresh in store every day. And so that’s the approach we take, is that we wanna have fresh, never frozen meat, and we want it to be certified Angus beef, 13:33.11Anand Galawe fresh bake our buns in the stores every day, we hand cut our fries, you know, we only use the highest quality ingredients, and we don’t make anything until you order it. So these are all of the different things that we think are distinct and unique. 13:48.02Anand GalaAnd, you know, nobody ever um disliked high quality and great taste. 13:54.56vigorbrandingright 13:54.79Anand GalaSo our perspective is we’re going to compete on taste, on quality, on service, on experience. Now that may cost a little bit more, but candidly when you put it all together and you’re doing sort of the value formula, it still comes out to be a tremendous value because of what you get, not what you pay. 14:13.95vigorbrandingYeah, no doubt. So, okay, burgers aren’t your only restaurant. You’re you’re involved with a portfolio. you have You have pizza, tacos, coffee, and everything in between. what What criteria do you use when evaluating which restaurants to invest in? 14:27.84Anand GalaWell, your statement earlier, which was nobody ever lost money selling hamburgers to Americans, I would take it a step further and say, you know, there’s a bunch of different categories where 14:37.50vigorbrandingYeah. 14:38.40Anand GalaThe world already knows what you do and how to use your business or your product or your brand. And so we focus on five primary categories. That doesn’t mean that we won’t look at and invest in things around the periphery as well. But those five categories are burger, chicken, tacos or Mexican pizza and coffee. And not only are they pervasive in American society and candidly, I think foundational. 15:04.85Anand Galaum But I think that what American society culture and its tremendous marketing ah machine behind so many of its companies has done a great job of is exporting that culture around the world. 15:14.31vigorbrandingYeah. 15:18.82Anand GalaI can open up a coffee joint anywhere in the world and I can guarantee you that that local community knows exactly how to use that brand, that product, that concept. The same is true with pizza. The same is true with chicken. 15:30.19Anand GalaThe same is true with tacos and Mexican food. and And thank God for the Taco Bells and the Chipotle’s and so many others that have blazed a trail before us. um and And that end is, it for example, just in the Mexican category, but the same is true in each and every one of those categories. 15:48.21Anand GalaSo our primary focus is within these five big categories. 15:51.97vigorbrandingMm hmm. 15:52.18Anand GalaWe love these brands and we think we can bring a higher quality, better experience approach to each and every one of them. 15:59.57vigorbrandingIt’s fantastic. So you went from being a franchisee to now you own these brands and you own is it rusty taco, you have CC’s pizza, Dunn Brothers coffee, Muyah burger, what am I missing one? 16:12.76Anand GalaNope, that’s it, that’s it. 16:13.57vigorbrandingIs that it? 16:13.90Anand Galathose are the those Those are the main ones, yeah, absolutely. 16:14.05vigorbrandingOkay, good. I nailed it. Yeah, yeah. That’s fantastic. 16:17.73Anand GalaYeah, so we’ve we’ve we’ve invested in these brands and some of them we’ve got partners and you know we’re just excited. 16:18.25vigorbrandingSo 16:23.95Anand Galawe We think that each and every one of them plays a significant role in how you serve the customer. So for example, Cece’s Pizza is a buffet concept. 16:35.11Anand Galaum And people, you know they they may attribute buffet with a lower quality. I’ll tell you, if you walked into the back of a Cece’s, Everything is fresh. They make their dough in-store fresh every single day. 16:46.57Anand GalaThe quality of the ingredients is really, really high. in And I was very surprised by that. I mean, it’s it’s a really high quality product. um So I encourage folks to go and focus on the quality because you can’t go wrong. 16:58.93vigorbrandingHmm. 17:01.08Anand GalaYou’re you’re always going to have a better tasting product with a higher quality product. 17:02.21vigorbrandingHmm. That’s great. So now on the opposite end there, so how how do you then ah interview or evaluate potential like franchisees or investors? 17:15.40vigorbrandingHow does that work? I mean, again, playing both sides, these are your babies now. And you know you don’t want to just hand that that off to someone who’s got some money enough money to buy it. 17:19.65Anand GalaYeah. 17:23.70vigorbrandingit’s you know There’s got to be a lot more to it than that, especially for all the care that you put into it. 17:28.63Anand GalaWell, the brands that we focus on tend to be anywhere from 25 to 350 units. 17:33.92vigorbrandingMm-hmm. 17:34.33Anand GalaAnd so we call those adolescent brands. They’re past proof of concept. They’re in a couple of markets. um Maybe they’ve already started franchising. And you know maybe they’ve just hit a speed bump somewhere. 17:45.32Anand GalaMaybe they’re just out of favor. They’re not very sexy. But they are great businesses. As we think about it, every brand goes through a cycle. And there’s a cycle of of evolution and then innovation and then scaling up and so forth. 17:55.57vigorbrandingMm hmm. 18:00.85Anand GalaAnd so the same franchisee that’s a 300 unit KFC or Taco Bell franchisee may not be an ideal candidate for what we do. because they’re focused on scale. They’re focused on large markets controlling big pieces of the business. And candidly, we’re focused on folks that are really involved in their market. So our our typical franchisee and probably the the ideal profile of our franchisee is gonna be somebody who is either new to franchising but really wants to get into the business and work in their business um and and be hands-on and in the stores. 18:38.32Anand Galaor it’s gonna be somebody that’s probably in a smaller market or it’s a family business and they’ve got anywhere from three to 30 locations amongst whatever they’re involved in. 18:48.51vigorbrandingYeah. 18:50.53Anand GalaAnd they they really love being very hands-on, not to mean that they’re in the stores every day all the time, but they really enjoy being involved in their business. It’s not going to be just an investment for them. 19:03.06Anand GalaThey really they they believe this is it. And so we want very active hands-on operators. that’s the That’s the easiest way for us to describe them. ah and And so when somebody really knows their business, they know their business and they want to be there. 19:16.69Anand GalaThey want to, you know, build relationships with their with their leadership teams, with their managers, with their employees. They want to participate and support their local communities. Those are the folks that we’re looking for. 19:28.70Anand GalaAnd those are the ones that that do the best in our organization. 19:28.83vigorbrandingThat’s awesome. 19:31.48vigorbrandingmost successful at the end of the day, right? 19:32.98Anand GalaYeah, absolutely. 19:33.61vigorbrandingVery cool. Probably like ah your mom was, right? When she started out, you know? 19:36.82Anand GalaThat’s right. That’s right. 19:39.60vigorbrandingI mean, it you know, it all comes back around. So when when you look at like a successful growing restaurants or I guess brands to maybe invest in or buy, um is there a common denominator? Is it always like that sort of fresh type of thing? 19:50.01vigorbrandingOr is there anything that you have in your criteria that you’re that you’re really kind of honing in on as far as there’s something you’re seeing in the market that you that you’re that you find to be ah ah successful or you think will be successful? 20:01.93Anand GalaYou know, the the ingredients are very simple. um First and foremost, we start with the food. And interestingly, a lot of people look at franchises and they just see it as a business. 20:13.19Anand GalaThey don’t think of it as what does the business do. So we always, as I mentioned earlier, we have a ah disproportionate focus on quality. 20:20.47vigorbrandingThat’s 20:21.19Anand GalaAnd so we start with the food. I think in in a world where there is so much commoditization and so much a sea of sameness across so many different brands and products, the the easy way to stand out is focus on quality, focus on taste. 20:23.39vigorbrandinggreat. 20:38.35Anand GalaPeople go out to eat because food tastes good. If you wanted bad food or you wanted bland food, you could probably just do that yourself. But you go to restaurants because they’re known for something. 20:49.96Anand GalaAnd so we wanna make sure that when you come in and you’re getting something that we are known for, that you say that’s a darn good, whatever it is, taco, burger, pizza, that’s a darn good ah you know beverage, coffee, tea, you know whatever that was. And you wanna say, geez, I’m glad I went out for that rather than trying to make something at home. 21:10.45Anand GalaSo distinctly, it’s gotta be darn good. Now from there, we look at the bones of the business and usually we’re investing in things that we think we can substantially improve. 21:22.44Anand GalaWhether it’s unit count, whether it’s quality or process or profitability, but if the product itself is pretty darn good, then you can work on the rest. 21:31.08vigorbrandingMm hmm. 21:31.73Anand GalaYou can figure out how to get them to better profitability, faster growth, ah yeah what whatever it may be, we think we can help. 21:32.06vigorbrandingMm hmm. 21:39.94vigorbrandingYeah. but You make a really good point, a very stupid one, especially when it comes to food. like you know Obviously, we have the vigor brand for the markets, restaurants, but we also have ah an agency called Quench. It does food and beverage and CPG. 21:51.67vigorbrandingAnd what we’ve known and noticed is you know when the economy is down, sure, there’s there’s a reason out there for dollar menus and there’s saving stuff. But you know the the place where people will, for lack of a better word, treat themselves is is what they put in their mouths, right? 22:04.79vigorbrandingI mean, so they’ll they’ll they’ll still pay for premium ice cream. 22:05.31Anand GalaAbsolutely. 22:08.35vigorbrandingwhen it’s when things aren’t so good because that’s that that little pleasure they can have it’s not it’s not you know obviously it’s not some overindulgence or ah a great expense but a great burger i mean it’s pretty it brings a lot of joy you know so yeah 22:21.99Anand GalaIt’s the little things that bring you joy. I couldn’t agree more. I’ll tell you, you know, I didn’t understand the difference in the various qualities of ice cream, ah except in the CPG aisle, right? you You knew that you could get the store brand, which was one thing. And don’t get me wrong, it’s tasty. And it’s a nice treat. Or you could go for the super premium with a very high butterfat. 22:42.97Anand GalaUm, and, and so I thought, well, geez, I guess this experience only exists in the grocery aisle until one day I tried a Brewster’s or a Handel’s ice cream. 22:53.69Anand GalaUh, and, and I was blown away. Now it’s not the kind of thing that you’re going to go for every day or every week. 22:59.51vigorbrandingRight. 23:00.35Anand GalaBut when I think about having ice cream, I can go to a lot of different places, or I can just say when I go out for ice cream. as infrequently or frequently as that is, I just wanna get something that I know is gonna be so delicious. 23:14.33vigorbrandingright. 23:15.67Anand GalaAnd I’m gonna go to the place where it’s just gonna knock my socks off. And I’ll pay just a little bit more and I’m okay with that. I just won’t do it as often. But I want it when I want and it. And I’ll tell ya, it’s the service, it’s the quality, it’s the taste. 23:29.23Anand GalaThose things combined create the addiction that you just have to have it. 23:32.64vigorbrandingThat’s it. and I’m sure in most of your brands, you have a lot of repeat clients coming in because they’re they’re getting the quality, they see the quality, they taste the quality, and it’s worth it. It’s an ongoing, probably, I’m sure it becomes habitual. so that’s That’s fantastic. so okay I want to talk about like the ru last year, I think it was last year, you bought Rusty Taco and Dunn Brothers. 23:53.84vigorbrandingum with Gala Capital. He did it with ah an all cash deal. So you didn’t take on any debt. um Talk to me about cash deals and and what are the advantages, disadvantages, and I know you’re you’re adverse to debt. I i am too. So I absolutely respect that. So talk to me a little bit about that and how you how you’ve done all that. 24:10.94Anand GalaWell, you know but in in both cases, they needed some investment. They needed some love. And if you put leverage on a business, you’ve got a lot of reporting requirements. You’ve got you know metrics that you’ve got to hit, ratios you’ve got to hit and report to your bank. It it puts constraints on you. 24:28.99Anand GalaDebt is not bad. Debt is fine. It’s a tool to grow a business. But the business has to be ready to grow in a meaningful way. And it’s got to be pretty stable and strong ah in order to continue to fulfill those criteria that your bank is going to ask you about. And in the case of these two brands, we thought that these businesses needed some work. They weren’t they weren’t bad businesses, but they just needed some work. 24:55.76Anand GalaAnd our perspective is we’d rather do that with our own money and do it in a way that we don’t have a lot of constraints on us. We can make the investments that we need to make that are for the long run. And that may be five years, 10 years, 20 years, but when you’ve got ah when you’ve got debt, you know you really need to focus on cash flow rather than making those investments that need to happen and pay off over the long period of time. 25:20.85Anand Galabecause you’ve got to service that debt. So our perspective is let’s do it where we’ve got a lot of freedom, a lot of flexibility. Let’s go ahead and make these investments. We’ll do it with all cash. And that way we’ve got a little more control over what we do, when we do, how we do. And as we get these things ready and we’re starting to grow them and scale them up, then we’ll look at what can they support reasonably. And we’ll we’ll probably put a little bit of debt on each of these businesses, but it’ll be some time in the future. 25:50.74vigorbrandingGotcha. That makes total sense. so So when you’re working on on a new franchise, um you always you make it a point to have very detailed conversations with current franchisees, which is is very smart. um How does that process work? And you know what do you learn you know from those conversations? 26:08.06Anand GalaWell, I think that there are some franchisees that candidly have just been waiting for the phone to ring so they can talk to somebody. It is fascinating to me how infrequently folks are speaking to franchisees, including executives of brands. 26:22.83Anand GalaThey think they’ve got it all figured out and they’re just gonna send the memos out and send the promotions out and everybody needs to get on board. Now, in in many cases, that may be true, but you do need, this is a team effort. You gotta remember, the franchisee puts up the money. The franchisee runs that restaurant. 26:40.17Anand Galayou You know, they’re taking more risks than the franchise or. And so you have to respect them as effectively your partner in the business. And you don’t always have to agree. They did sign an agreement. You do control the intellectual property and you’re going to set the the tone and the direction of the brand and the business. But it’s a collaboration. 27:00.32Anand Galaand And I think no different than in a successful marriage or a successful partnership or even in a successful corporate environment. You have to find a way to effectively communicate with your peers. And I consider the franchisees to be our peers. So we want to hear them. We want to listen to them. We want to take their ideas and their feedback into consideration. And ah you know, listen, we’re we’re not the ones that have it all figured out. 27:24.87Anand GalaAs the old saying goes, some of the best ideas come from the franchisees because they are toeto toe to toe face to face with the customer. 27:30.43vigorbrandingYeah. 27:31.97Anand GalaThey see the behavior. 27:32.45vigorbrandingThat’s it. 27:32.93Anand GalaThey see the interaction every single day more often than we do. That’s for sure. 27:38.07vigorbrandingYeah, they’re the boots on the ground. Have you ever backed away um from a deal based on and you certainly don’t have to mention any names, but have you ever backed away from a deal based on some feedback that you’ve heard from the franchisees? It kind of scared you off a little bit. 27:48.85Anand GalaYou know, we have, we have actually. 27:50.73vigorbrandingWow. 27:50.94Anand Galaah there There were concerns in one brand that we looked at and there were a number of franchisees that said, geez, you know, um I’m not making money. I’m losing a lot of money. I can’t keep doing this. 28:02.56Anand GalaI’m just gonna close my store down. And we heard that over and over and over again. So then you have to think to yourself, what am I really buying? And and maybe the investment banker did a great job in polishing this thing up and and putting a story behind it. 28:16.29Anand GalaBut, you know, when you really get to the reality of it, this wasn’t gonna be much of a brand for much longer. And so we have to make the hard decisions that we either are gonna say, no, thank you, or we’re gonna you know we’re going to have to recommend a price adjustment um because we think in order to really stem the stem the loss there of franchisees, we’re gonna have to put a lot of incentive in place. We’re gonna have to make a big investment into them and their marketing and their operations. And that changes the economics of a deal. 28:48.13vigorbrandingYeah, I mean, that that that that totally, totally tracks. I mean, and it’s it’s interesting because yeah as an agency, too, we’ve we’ve had several situations where, and we were talking about this earlier, you were on both sides, the franchisee-franchise, or I think that’s really, in a way, your superpower. I think your empathy and the understanding really is ah is ah is it a massive benefit ah in your in your world. and ah But many times, we’ve been asked to for lack of a word act like the whatever you call it bulletproof vest liaison mediator between the the franchisees and the franchisor and I always felt like that was like uh I mean we’re happy to do it as an agency but I always felt like that that that just it signals that there’s a really a communication gap you know what I mean that to you really should you know yeah 29:29.90Anand GalaOh, I think you’re right. I think you’re right. I encourage people have the hard conversations. I’m not saying that you’re gonna be comfortable doing it. They they are uncomfortable conversations, but it that’s just life. 29:43.08Anand GalaThat’s just life. 29:44.79vigorbrandingYeah, no doubt. All right. Well, let’s have some fun with us now. How, I mean, you have a lot of restaurants. 29:47.59Anand GalaYeah. 29:49.23vigorbrandingI mean, obviously you can, you have your choice every day. I’m sure you do, but you, you eat in your restaurants that you invest in, correct? 29:55.66Anand GalaOh, every week, every single week, yep. 29:56.65vigorbrandingOkay. That’s what I wanted to ask you. How often and like, what, you know, is it a coffee thing? Then I’ll get a pizza one day and maybe a burger the next. 30:03.48Anand GalaYeah, I’ll mix it up, exactly. 30:04.69vigorbrandingNice. Nice. Nice. All right. So now I want to get your opinions on some of the menu items in your restaurants and your current portfolio. 30:10.38Anand GalaOkay. 30:11.59vigorbrandingOkay. So what’s the best burger on the menu at Mujah? What’s your go-to? 30:16.68Anand GalaYou know, so so Best Burger, that’s such a personal question, right? Everybody’s got their own approach. Mine, I’m i’m a real fan of what made them successful, right? What is their core product? And for us, our core classic is the Muyad Double Cheeseburger. 30:37.47vigorbrandingNice. 30:37.60Anand GalaMan, it is just such a amazing, delicious burger the way that it should be made. It’s it’s fantastic. If I’m feeling indulgent, i’ll I’ll pop some jalapenos on there, but oh, it’s my go-to. 30:48.61vigorbrandingUh, I’m getting hungry. I didn’t eat lunch today. So I’m, you know, I’m with East coast. So I’m, I’m, I’m ready. 30:54.19Anand GalaYeah. 30:54.60vigorbrandingThat’s, that’s fantastic. All right. CCs. If you’re building your own pizza, what are we getting? 30:59.66Anand GalaSo again, I’m a classic kind of guy. It’s gonna be probably a pepperoni, ah but I’ll tell you what, if you haven’t had it, 31:01.97vigorbrandingMm-hmm. 31:07.71Anand GalaCece’s is known for a mac and cheese pizza. 31:12.16vigorbrandingOh, wow. 31:12.46Anand GalaNow, it’s not something you’re gonna eat every day, but it is definitely something you have got to try. It is addictive. 31:19.32vigorbrandingI’ll take your river. I’m Italian. So I’m, you know, Mac and cheese. We never put it on pizza. I don’t know. So, but that’s definitely and both good foods. 31:22.99Anand GalaI know, I know. It sounds wacky, but you just gotta give it a shot one day. 31:28.54vigorbrandingYou know, put it together. You know, it’s like peanut butter and jelly probably. So maybe, maybe it works. 31:31.22Anand GalaYeah. 31:32.65vigorbrandingah Famous Dave’s barbecue. You ribs, chicken or catfish? 31:36.50Anand GalaBoy, I’m gonna throw you for a loop here. um Although I love all three of those, but you’ve gotta try the brisket. 31:44.14vigorbrandingAh, okay. 31:44.11Anand GalaOh my goodness, it is fantastic. 31:45.58vigorbrandinglove I do love brisket. 31:47.29Anand GalaNow, if i’m if I’m not having the brisket, it’s the St. Louis style ribs. Hands down, the juiciest, meatiest ribs I’ve ever had in my life. They are, oh, they’re addictive. 31:59.10vigorbrandingYou’re you’re not not just the owner, you’re you’re you’re obviously a connoisseur and a fan, so and comes that comes through. That’s not marketing, I can tell. All right, Dumb Brothers Coffee. how what What are we ordering there? like what What’s your go-to there? 32:10.93Anand GalaSo if you don’t know much about Dunn Brothers, we roast our coffee fresh in the locations. 32:15.52vigorbrandingUh-huh. 32:17.25Anand GalaThat is really unique. um And so the coffee you’re having, or coffee-based drink you’re having, the coffee that goes into that has been roasted within the last few days. 32:27.48vigorbrandingBe a test. 32:27.62Anand GalaThat, if you haven’t tried fresh roasted coffee, is remarkable. You can truly, truly taste the difference. 32:35.40vigorbrandingUh-huh. 32:36.61Anand GalaSo for me, it’s just what is the um the the micro lot or special roast that they have during that time frame? And it’s that with maybe just a little bit of milk or just a splash of cream, but just trying to keep it simple so you really get all the real flavors and notes of that coffee coming through. 32:57.21Anand GalaSo I’m a simple guy when it comes to coffee. 32:57.36vigorbrandingAbsolutely. Yeah. Hey, i mine’s just black with a few ice cubes in it. You know, I call it the grandma Agnes move. 33:02.69Anand GalaYeah. 33:03.95vigorbrandingMy grandmother used to always put ice cubes in her coffee. 33:05.46Anand GalaYeah. 33:06.56vigorbrandingAnd so I’ve been drinking coffee all my life, but I love just black ice, black coffee with a little ice cubes in it. And I said, I don’t do the triple latte half oat milk. 33:12.68Anand Galaso So you’re saying that grandma invented, grandma invented iced coffee. 33:15.46vigorbrandingyeah There you go. 33:17.38Anand GalaThat’s what you’re telling me. 33:18.12vigorbrandingyeah It’s not even ice, just a few ice cubes just so I don’t burn my mouth. And it’s probably because I like to drink coffee and I don’t, you know, so it’s not, not loaded with ice, just, you know, a few ice cubes just to cool it off. 33:21.75Anand GalaAh, okay. 33:26.57vigorbrandingRight? So very, very sensitive lips. 33:27.05Anand GalaAll right. 33:29.61vigorbrandingOkay. Rusty taco, pork, beef, shrimp, chicken. 33:31.44Anand GalaYes, sir. 33:34.24Anand Galayou gotta to try the Rusty Taco. It’s the original named for our founder, the namesake. 33:36.79vigorbrandingOkay. home 33:40.53Anand GalaIt’s it’s ah it’s pork with some chunks of pineapple. ah It’s just, I mean, it’s a classic taco, ah which which is the foundation of what Rusty built the brand upon. 33:53.80Anand GalaNow we’ve got a bunch of others and and they’re very sort of Tex-Mex, Taqueria style tacos that are really delicious. So there’s that one. And then I would say, ah Boy, that’s that’s the that’s my go-to every single time, yeah. 34:08.65vigorbrandingPerfect. That’s perfect. So, okay. 34:11.72Anand GalaOh, by the way, if yeah if you haven’t tried, um the queso at Rusty Taco is off the charts. People don’t know that we have it, but we’ve got nachos and you can do that with the queso and you can do brisket or pulled pork or you know any kind of topping you want on there, just off the charts, fantastic. 34:27.40vigorbrandingPerfect. 34:30.84vigorbrandingWell, you’re killing me. Like I said, I haven’t eaten lunch yet. It’s going to one o’clock. So this is this is this is all good. I got to figure out what i’m gonna we’re going to have now. It’s all going through my head. So, okay. What’s what’s up? What’s next for, for, for gala partners? I mean, is there anything else on the horizon? I mean, obviously if you can’t talk about, it you can’t talk about, but anything that you’re, any categories you’re excited about, anything you’re kind of looking at, it anything you can talk about there. 34:52.63Anand GalaYou know, honestly, we’re excited about what we have in the portfolio. we We have so much runway with every one of these businesses that we have that it’s really got to be something special to get our attention. 34:55.64vigorbrandingAbsolutely. 34:58.52vigorbrandingabsolutely 35:02.75Anand GalaAnd right now we just haven’t seen anything that’s that special. So we just double down on what we have and we’re just going deep, going long. 35:09.62vigorbrandingMm hmm. 35:10.05Anand Galayou know With Dunn Brothers, we just expanded into K-Cups and into CPG, so we’re we’re pushing some of our coffee through some grocery stores. 35:10.52vigorbrandingWait. 35:14.74vigorbrandingWow. 35:19.48Anand Galaum We’re going to be redoing, redesigning, and relaunching our direct-to-consumer website and e-commerce pretty soon. We’ve got several new stores and new prototypes in the hopper. 35:30.40Anand GalaThe same is true with Rusty. We’re opening, I think, it’s eight or nine locations this year. um And Muya, we just opened two of our ah very first drive-through locations, both company owned. We want to get the the ball rolling on drive-throughs. And so we’re excited to prove that model out. And so far, the customers love it. 35:48.57vigorbrandingYeah, well, you brought up a couple really, I think, important points. You did load up on a lot of these brands here very recently. And yeah you happened, I mean, no pun intended, but it seems like you covered every food group, like everything that’s important as far as coffee, pizza, burgers, taco, I mean, you know, boy, it’s, ah yeah, yeah, literally, yeah, you nailed it, you nailed it. 35:58.28Anand GalaYeah. Our plate is full. 36:05.78vigorbrandingSo, I mean, it it does make a lot of sense to really kind of drive all that. And and the other thing you brought, which i I personally see a lot is, You know, with our company, you know, we we have about five different agencies in our in our portfolio. and And one being Quench is CPG food and beverage, which is very different than restaurants. They just happen to sell foods. We have another company called Vigor that just does restaurant expertise. But it’s amazing how many are doing the, we have this product, it’s people find it in the restaurant, it’s great marketing, they have it, they love it, like your coffee. 36:35.42vigorbrandingAnd all of a sudden, it’s slotted over CPG. 36:35.64Anand GalaMm hmm. 36:37.06vigorbrandingAnd it’s like people, hey, I i love that coffee. It’s fresh. it’s ah And I walk into the store, and I can buy it. And it’s ah such a smart move. ah but You see it both ways. I’ve seen it from the CPG side going into restaurants, and the restaurant side going into CPG. 36:48.29Anand GalaYeah. 36:49.56vigorbrandingSo I think that’s ah it’s a really, really smart move. 36:49.67Anand GalaYeah, absolutely. 36:52.78vigorbrandingNow, I have one last question. And you know it’s going to be hard for you, probably the hardest thing you have to answer all day, because you can’t you can’t say one of your restaurants. 36:54.72Anand GalaYes, sir. 37:00.72vigorbrandingIf you had one last final meal, what would you eat, where, and 37:00.96Anand GalaAll right. 37:05.55vigorbrandingWith who? 37:08.26Anand GalaBoy, that is a great question. ah First of all, with whom it’d be my family. Hands down, there’s nobody else who I wanna spend time with as often as possible than with my parents and my wife and my kids and my brother and his family. 37:26.81Anand GalaMy family means everything to me. What would the meal be? It’s gotta be something that everybody loves. And so when I think about what does everybody love, it’s probably pizza. 37:36.68vigorbrandingThere 37:38.26Anand Galaeverybody loves pizza. 37:39.72vigorbrandingyou go. 37:40.24Anand GalaAnd you can customize it every which way you want. Where would I go? My goodness. Or what would I have it? There’s a there’s a restaurant in Los Angeles, which ah I truly, truly enjoy. 37:56.39Anand GalaI can’t ever think that I had a bad meal there. And it’s an Italian restaurant. They happen to have amazing pizza. It’s called Osteria Mozza. 38:05.65vigorbrandingNice. 38:05.67Anand GalaAnd they have a a sister brand called Pizzeria Mozza. And the it’s just some of the best food I’ve ever had in my life. It’s the service. It’s the quality. It’s the flavors. 38:17.73Anand GalaIt’s everything all combined. 38:20.04vigorbrandingFantastic. 38:20.05Anand GalaAnd I don’t even remember what I spent. I’m sure it was too much. But, oh man, it’s so memorable. 38:25.90vigorbrandingWell, hey, back to your the concepts on your burger, right? I mean, if it’s a if it if the food hits the mark, you you you really don’t care what you spend. I mean, you know you know it’s it don’t be for those, but quality and and you know it’s it’s so, so important. And you were very smart and you’re a smart guy, you covered it. So if your if your family or anybody in your family watches this podcast, you know you answered the right, you had the right answer. with Only with my family. So that’s fantastic. 38:50.99vigorbrandingand you’re You’re amazing. I love watching what you’ve been doing. it’s It’s a pleasure to talk to you and it’s great knowing you and I look forward to the next time I see you. it Thanks a lot. 39:00.65Anand GalaAbsolutely. Look forward to it. I’ll see you soon. All right. Take care. bye 

In today's episode, we speak with our guest Nancy Silverton, co-owner of Pizzeria Mozza, as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. She's also the creative mind behind Nancy's Fancy gelato.In today's interactive chat, Nancy shares how she built an illustrious career based on prep, timing, and luck. This includes working for some of the most influential chefs in the nation, including Jonathan Waxman at Michael's Restaurant and Wolfgang Puck at Spago, as well as opening the legendary La Brea Bakery and Campanile Restaurant. Listen as Nancy Silverton talks about experiencing food on a deeply emotional level, the cookie that changed her life, and finding an obsession in the kitchen. 

The art of stress-free travel is not lost on Nancy Silverton thanks to her adventurous parents, and now she shares her travel philosophy with her kids, grandkids—and listeners of Travel That Matters in this episode. When this American chef, baker, restaurateur, and author is not serving food to people at the Palace of Versailles, she's "putzing" around her house in Umbria or traveling to Mexico, London, Spain, and other incredible places around the world. (Marseilles and Mexico City left the largest impact on her recently.) Nancy talks about the peanut butter cookie that changed her life and her experience working with Wolfgang Puck—another guest on Travel That Matters—and leaves listeners with tons of great inspiration for their next exploration. In the wrap up, Bruce considers where to travel to this summer. Have an idea? Email him directly at Bruce@curtco.com. --- You can find out more details about the locations below mentioned in the episode: Costa Palmas: https://costapalmas.com/ Osteria Mozza: https://www.osteriamozza.com/ Martínez: https://www.exploretock.com/new-chef-lucho-restaurant-ciudad-de-mxico Obicà: https://www.obica.com/ --- To learn more about Nancy Silverton, find her on Instagram https://www.instagram.com/nancysilverton/ --- Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

The ever-energetic Nancy Silverton returns to the pod to talk about her terrific new cookbook: The Cookie That Changed My Life. In it, Nancy--currently helming such restaurants as Chi Spacca and Osteria Mozza in Los Angeles--returns to her pastry roots. The book shares more than 100 recipes that capture her perfected versions of beloved, classic baked goods. Written in collaboration with Carolynn Carreño, The Cookie That Changed My Life is a knockout, with much to appeal to pro cooks and home cooks alike, as well as to holiday gift-givers. Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been 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 news.

Welcome to Episode 1564 on Italian Wine Podcast, Masterclass US Wine Market With Juliana Colangelo. Today, she will be interviewing Jeff Porter & Danielle Callegari More about today's guests Danielle Callegari joins the Wine Enthusiast tasting team as one of the two new tasters for Italy. She is an Assistant Professor in the Department of French and Italian at Dartmouth College and Councilor of the Dante Society of America. Dr. Callegari's teaching and research focus on premodern Italian literature and food and beverage studies. She has published on a variety of subjects including Dante, early modern women's writing and religion, and Italian food and politics from the premodern to the contemporary. Her first monograph, “Dante's Gluttons: Food and Society from the Convivio to the Comedy,” was published in 2022. Callegari is also the co-host of Gola, a podcast on Italian food and beverage culture. Jeff Porter joins the Wine Enthusiast tasting team as the second new taster for Italy. His sommelier career began in Napa Valley working at Tra Vigne Ristorante. He joined the Bastianich Hospitality Group in 2009 at Osteria Mozza under the auspice of James Beard Award-winning chef Nancy Silverton. Porter then served as the Wine Director at Del Posto Ristorante in NYC and grew to be the Beverage Operations Director for the company. In 2019, he filmed a travel docuseries, “Sip Trip” and began a consulting business. Helping clients create beverage lists and elevate service standards, Porter's roster includes Hometown BBQ, Red Hook Tavern, the ecoresort Casa di Langa in the Langhe region of Piedmont, and the Barclays Center, home to the Brooklyn Nets and New York Liberty. Connect: Website: https://www.wineenthusiast.com/ More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. Connect: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: https://www.linkedin.com/in/juliana-colangelo-mba-04345539/ Website: https://www.colangelopr.com/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Tune-in and hit the like! - Business, US Market advice, importing, exporting, business, personal stories and advice, plus she is very fun to listen to!

Catherine Reitman is an actress and writer, and the daughter of legendary film director Ivan Reitman. In 2017 Catherine wrote, created, and starred in her own television series, Workin' Moms. Her portrayal of the life of working mothers has struck a chord with viewers everywhere and sparked a dialogue on the difficulties working mothers face.Catherine shares her journey from her favorite restaurant in Hollywood, Osteria Mozza, and explains the long road to creating her own show. The final season of Workin' Moms, season 7, is now available to stream on Netflix in the United States.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group Follow Our Guest:Facebook: Workin' Moms TVInstagram: @reitcatouTwitter: @reitcatouFollow The Restaurant:Official Website: OsteriaMozza.comFacebook: Osteria MozzaInstagram: @OsteriaMozza Hosted on Acast. See acast.com/privacy for more information.

Peckerman is back in the Sherman Oaks Food Building to talk the chocolate covered almonds and pecan butterscotch bars of a breakfast he and Jordan recently experienced on an epic Sees Candy factory tour. Then, Shapiro and Jordan review two recent meals they shared at a Koreatown lamb kebab palace and Nancy Silverton's ode to mozzarella and pasta. And Josh is never eating Ben & Jerry's again, the best Mozzaplex steak may not be at ChiSpacca, Bubbles' Rolex doesn't even work, and blindfolded L.A. druggies.

On this episode of the Hot Spot series, Gabriel Ornelas sits down with entrepreneur and sommelier Kristin Olszewski. Kristin is the Founder and CEO of Nomadica Wine—a premium, sustainably sourced canned wine brand that is looking to make waves in the industry, or as they say on the Nomadica website, they are sourcing universally gratifying wines with flavor profiles that are “serious enough for a glass, but vivacious enough to be sipped out of the can.”   Kristin earned a degree in sustainable agriculture before embarking on pre-med studies at Harvard, but life had different plans for her. She met the owner of a wine bar who sparked her passion for wine, and decided to drop out of Harvard Medical School to earn a Level 3 sommelier certification.    Kristin then spent the next decade working at iconic and award winning establishments like Saison, Osteria Mozza, Gigi's, Husk and numerous others. Now Kristin is on a mission to disrupt the wine industry and is architecting a plan to draw in younger consumers to the category.   For more info on Nomadica: http://bit.ly/3G07uxZ     Follow Nomadica on Instagram: http://bit.ly/3JTvuE6     Follow Kristin Olszewski on Instgram: https://www.instagram.com/kristin___o/     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com      

Nancy Silverton is a world-renowned chef, baker, author, and co-owner of Mozza Restaurant Group which operates restaurants such as Pizzeria Mozza, Osteria Mozza, Chi Spacca, and Mozza2Go. Prior to founding Mozza, Nancy owned and operated La Brea Bakery and Campanile in Los Angeles after many years working under the likes of Wolfgang Puck, Michael McCarty, and other world-class chefs.In 2014, she won the James Beard Foundation's Outstanding Chef Award, one of the most prestigious accolades a chef can receive.We sat down with Nancy at her home in Los Angeles to learn all about her inspiring and unconventional journey to becoming one of the premier chefs in all of the world.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off and FREE shipping at www.liveouter.com/thefounderhour. Terms and conditions apply.*This episode is brought to you by AxiomPrint, based in the greater LA area. Printing is essential to the success of every business and is a crucial part of marketing and building your brand.There are over 200 products available on their website for convenient online ordering, and custom requests are always welcome through one of Axiom's dedicated account managers. You can upload your design, choose your options and make payment, all from the comfort of your own computer or even on the go using your phone, 24 hours per day.And, if you're not sure how to design your material, no problem! Their team of experienced designers will work with you to create professional and eye-catching designs that effectively market your brand.So, if you're looking for a reliable and affordable printing partner, look no further than AxiomPrint. Check them out at www.axiomprint.com and be sure to use the promo code THEFOUNDERHOUR to get 15% off your first order, or share the promo code with your dedicated AxiomPrint account manager.

Episode 113 of the Be More Today show features Chef Nina Clemente. Born in Italy and raised in New York City, Nina Clemente realized the possibilities of transforming local ingredients into Southern Italian feasts by watching her mother make traditional, delicious, and seasonal cuisine.  These childhood experiences — in which food was the anchor for friends and family to gather around a table, share their stories and create memories — inspired her to make food her career.    After graduating from Brown University with a degree in anthropology, Nina began a successful stint as a private chef in Los Angeles.  She went on to work at Osteria Mozza, learning from the incomparable Nancy Silverton. She then worked at Maya's restaurant in St. Barths, followed by time spent under the tutelage of Enrico Crippa at his three Michelin-star restaurant Piazza Duomo in Alba, Italy.    She continued on to work as Executive Chef for the The Standard Hotel in their Hollywood and NYC locations.  Followed by Andre Bolaz on a restaurant project in the Hudson Valley.    Today, Nina strives to bridge both cultures from her childhood by applying all her senses to preparing delicious food, and reveling in the memorable gatherings that her food inspires.  She cooks meals that are clean, colorful, and vibrant on the palate — food that nourishes, is beautiful to look at, and tastes amazing.  She currently lives in the Hudson Valley with her two children, Phoenix and Indigo and husband Wayne.  For more information visit www.bemoretoday.com. --- Send in a voice message: https://anchor.fm/bemoretoday/message Support this podcast: https://anchor.fm/bemoretoday/support

This week, Phil and David are talking to legendary chef, baker, author and restaurateur Nancy Silverton. Not only has Nancy been good friends with Phil for almost 30 years -- they're also longtime business partners with Phil having invested in some of her now legendary restaurants, including Pizzeria Mozza and Osteria Mozza. Hear about Nancy's Silverton's time starting out as a chef, working at Spago, then making her mark at famed LA food spots such as Campanile and the La Brea Bakery. Plus, David and Phil -- who love your 5-star reviews -- read and react to some of your listener comments. Listen up because maybe yours will be featured on "Naked Lunch"! To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Up this week… another slice of LA with none other than a national treasure, superstar chef, author & queen of the American artisanal loaf - Nancy Silverton. Famed for her sourdough starter, Nancy talks to us about her rise to the top, growing up in the valley, her obsession with pistachios & loving TV dinners at her grandmas. We recorded this episode from Nancy's famous ‘Osteria Mozza' restaurant on Melrose Avenue and were lucky enough to taste her famous chopped salad and also had a first in eating shrimp on a pizza. Full of food and elegance.. enjoy! XNancy's London restaurant is Pizzeria Mozza at Treehouse London See acast.com/privacy for privacy and opt-out information.

On this episode of the Spoon Mob Podcast, Ray chats with general manager, wine director, and sommelier Lauren Gay of Sueno about how she got started in the industry, the cutthroat environment at Bob Evans, her intended career path at Ohio State, life as an RA at OSU, being a first time GM at Moretti's, how she got involved with the Peace Corp, getting an on the job wine education at Osteria Mozza, the challenges of the court of sommeliers exams, RV living, the time consumption of making video content, doing a cellar internship in Napa during covid, how she landed at Tender Mercy and Sueno, what she looks for when building wine lists, exciting wine regions, pairing with chef Jorge Guzman's cuisine, her relationship with the court right now, the current state of the food scene in Dayton, future plans, answers the question left behind from chef Silas Caeton of The Lox Bagel Shop, and more before taking on the “burning grill” questions! For more on wine director Lauren Gay, visit spoonmob.com/laurengay and follow her on Instagram @laaaaaaaaaaaauren, @suenodyt & @tendermercydyt. Visit suenodyt.com for menu details & reservations. Visit tendermercy.com for menu details, reservations, events & private tasting classes. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.

MJ's guest is seasoned sommelier, wine educator and founder of Volcanic Selections, Jeff Porter. Jeff has been featured in numerous major food and wine publications, such as The New York Times, Los Angeles Magazine, San Francisco Chronicle, Eater and The Financial Times. Jeff's sommelier career began in Napa Valley, where he worked at Tra Vigne Ristorante in St. Helena. He joined the Bastianich Hospitality Group in 2009 at Osteria Mozza under the auspice of James Beard Award winning chef Nancy Silverton. Jeff is back! On this week's episode, he and MJ talk all about turning a passion for wine into a successful career. Jeff details making the move from LA to NYC, and the differences in wine culture that he discovered once he arrived. Jeff shares about the process of making Sip Trip, his web series about wine life and culture that aims to show anyone can get be passionate about wine. He reflects on starting an import and distribution business just before the pandemic hit, and opens up about what's next for him and his business. A huge thank you to Jeff Porter! Follow him on IG @jeffporterwineCheck out Volcanic Selectionshttps://volcanicselections.com/ Follow them on IG @volcanicselections This episode's in studio wine: 2019 Natte Valley Stellenbosch Cinsault______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Paso Robles Wine Country. Paso Robles is a region with so many diverse microclimates that allows for a stunning array of grapes to thrive in. It's made up of over 200 family-owned wineries, making a beautiful variety of wines.Learn more at https://pasowine.com/Tune in to their podcast Where the Wine Takes You - which explores the people, places and wines of Paso Robles Wine Country! https://pasowine.com/where-wine-takes-you/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

In this week's episode of Living in the Sprawl: Southern California's Most Adventurous Podcast, host Jon Steinberg shares his list of top ten non obnoxious Southern Californian restaurants to check out for the Michelin experience. His list includes: Shunji in Santa Monica, Kali in Hollywood, Rustic Canyon in Santa Monica, Taco Maria in Costa Mesa, Q Sushi in Downtown Los Angeles, Cut in Beverly Hills, Osteria Mozza in Hollywood, Providence in Los Angeles, Maude in Beverly Hills and Shin Sushi in Encino.Instagram: @livinginthesprawlpodcastEmail: livinginthesprawlpodcast@gmail.comWebsite: www.livinginthesprawlpodcast.comCheck out our favorite CBD gummy company...it helps us get better sleep and stay chill. Use code "SPRAWL" for 20% off.  https://www.justcbdstore.com?aff=645Check out Goldbelly for all your favorite US foods to satisfy those cravings or bring back some nostalgia. Our favorites include Junior's Chessecakes from New York, Lou Malnati's deep dish pizza from Chicago and a philly cheesesteak from Pat's. Use the link https://goldbelly.pxf.io/c/2974077/1032087/13451 to check out all of the options and let them know we sent you.Use code "SPRAWL" for (2) free meals and free delivery on your first Everytable subscription.Support the podcast and future exploration adventures. We are working on unique perks and will give you a shout out on the podcast to thank you for your contribution!Living in the Sprawl: Southern California's Most Adventurous Podcast is on Podfanhttps://www.buymeacoffee.com/sprawl Support the show (https://www.patreon.com/livinginthesprawlpodcast)

Andy Kadin made his way from New Jersey to L.A. to pursue a career as a writer. But after 10 years of successful unhappiness writing for TV and advertising, something had to change. He always had quiet designs on a life in food and scrambled to take as many restaurant jobs and stages as he could, working in a pub, a sandwich shop, and several bakeries. Kadin committed to baking bread every day, giving the loaves away to friends. One such loaf made it to Dune, and so impressed owner Scott Zwiezen that he convinced Kadin to supply the restaurant with daily ciabatta. From that ciabatta, Bub and Grandma's was born in Kadin's home kitchen, to operating out of tiny commissary space, to now a maxed out 6,000 square foot warehouse where he and his team produce more than 2,000 loaves of bread per day, 362 days a year.You can find Bub and Grandma's loaves in some of L.A.'s best restaurants, including Osteria Mozza, Bestia, Destroyer, Tilda, Kismet, Sqirl as well as at the Hollywood Farmers' Market, and a long list of other fine establishments. Building on demand for his hand-shaped, slow-fermented loaves, Kadin is set to open his own sandwich shop and retail space soon.The following is a conversation about reinvention, honesty, managing anxiety, building a business built to bend to happiness, and of course - bread making.LINKS:Episode TranscriptBub and Grandma'sWax PaperPotato Chips DeliDuneTown PizzaClark Street BakeryFishburn KitchensOsteria MozzaKismetFlour Water Salt YeastBread: A Baker's Book of TechniquesTartine Bread by Chad RobertsonGrist and TollKing Arthur BakingCamas Country MillHoneyvilleCentral MillingSqirlBotanicaTartine BakeryHayatoEszettSomeKind Press Take Away LA 'You Must Suffer' by Andy KadinWe have a website!Follow the show on InstagramEmail usFollow Jordan on Instagram or TwitterShout out to Shawn Meyers for the music and Jason Cryer for the art!

After earning a degree in Sustainable Agriculture, Kristin got her start in restaurants cooking in the Bay Area.  She joined the front of house team at Saison, where she was first exposed to French wine.  She has been a sommelier at Straight Wharf Restaurant in Nantucket, Husk Nashville, Osteria Mozza and Gigi's Los Angeles. She is the Founder + CEO of Nomadica Wine where she thoughtfully curates a selection of high quality canned wine and one of 2021 Wine Enthusiast's 40 under 40. She is passionate about working with high quality, small producers who focus on sustainable practices.But this is today.Like any good story, Kristin's journey took twists and turns. For many of us who yearn for deeper, richer experiences, it's easy to get burned on the path of learning how to love yourself. Sometimes those lessons reach us in mysterious ways. And in the case of Kristin: via a former U.S. President.Links:Episode transcriptNomadicaCarlin KarrSaisonSons & DaughtersFelicia Darlene "Flea"  FosterFrank CornelissenBar CovellAugustine Wine BarHusk NashvilleOsteria MozzaPizzeria MozzaIruai WineWe have a website!Follow the show on InstagramEmail usFollow Jordan on Instagram or Twitter 

MJ's guest is seasoned sommelier, wine educator and founder of Volcanic Selections, Jeff Porter. Jeff has been featured in numerous major food and wine publications, such as The New York Times, Los Angeles Magazine, San Francisco Chronicle, Eater and The Financial Times. Jeff's sommelier career began in Napa Valley, where he worked at Tra Vigne Ristorante in St. Helena. He joined the Bastianich Hospitality Group in 2009 at Osteria Mozza under the auspice of James Beard Award winning chef Nancy Silverton. In 2011 he moved to New York to become the wine director for Del Posto. In 2014, Jeff became the Beverage Operations Director, overseeing the beverage programs for Babbo, Del Posto, Esca, Lupa, Otto, Babbo Pizzeria and more. In 2019, Jeff left the Bastianich group and began his consulting career and a web series about wine, life, and culture called Sip Trip. And in 2020, Jeff opened Volcanic Selections, an import and distribution business. Outside of beverages, Jeff is an avid at-home cook, doting father, passionate traveler, and a lover of all things barbecue.Jeff's passion for food and wine comes through, literally, in this episode. Jeff is the first guest to bring a meal - burger and fries - to accompany his wine selection of A 2019 Dolcetto D'Alba and a 2013 Henskens Rankin of Tasmania Brut Rose'. Neither disappoint. Originally from Texas, Jeff understands a good meal, and it wasn't until his college days - working at a German restaurant as a dishwasher - did he start to understand wine and all its beauty and complexities. MJ and Jeff have only just begun with this conversation, tackling items one by one such as how Jeff went from a small suburb north of Dallas to the inner city of Los Angeles working as a teacher for Teach for America, right out of UT-Austin. Jeff talks about the inspiration he gained from his father who gifted him WINE by Hugh Johnson; his time at Tra Vigne Ristorante and how he learned he had one job: make people happy; essentially throwing a party each and every night. It's Part 1 with Jeff Porter, and it's a juicy one. A huge thank you to Jeff Porter! Follow him on IG @drinkeatlove Check out Volcanic Selectionshttps://volcanicselections.com/ Follow them on IG @volcanicselections This episode's in studio wine:2013 Henskens Rankin of Tasmania Brut Rose'2019 Bartolo Mascarello Dolcetto d'Alba______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

Welcome back! This week we chat with Tara Monsod, who recently took over as executive chef at Animae, the high-design Asian fusion restaurant owned by Brian Malarkey and Chris Puffer. Tara has also worked at Herringbone, Burlap, and at the acclaimed Osteria Mozza in her hometown of Los Angeles, and this is her first executive chef position. She recently changed Animae's menu, and several of the new dishes reflect her Filipino American heritage and the flavors she grew up eating. David and I checked out the new menu (and didn't invite Troy), and we recommend the scallop crudo with calamansi (a citrus fruit from the Philippines) and the beef short rib kare kare, made with a savory sauce of peanut oil and bagoong (shrimp paste). We chat about Tara's passion for cooking and have a bigger discussion about whether Filipino food is finally getting the recognition it deserves, especially in a city that has one of the largest Filipino American communities in the U.S. She also shares the biggest lessons she learned from the late chef Anthony Sinsay, who mentored several chefs in San Diego and helped put our Filipino food scene on the map. In Hot Plates, Ponto Lago opened in Carlsbad last week with a Baja-inspired menu of ceviche, a daily roast of different proteins, and even dishes prepared tableside. Chef Phillip Esteban, our 2020 Critic's Pick for Best Chef, opened the brick-and-mortar location for White Rice in Liberty Station last week. It serves silog, Filipino rice bowls topped with an egg. For Two People, $50, Tara recommends the hand-pulled biang biang noodles from Shanxi Magic Kitchen (which we featured on the cover of our June issue!). David visited the North Park Farmers' Market for Gourmet Tamales and hot sauces from Down to Ferment. Troy enjoyed his first brunch at Breakfast Republic, and Marie liked the carne asada torta from Roxy's Tacos. Thank you for listening! As always, we want to hear from our listeners. Need a restaurant recommendation? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at happyhalfhour@sdmag.com. See you next week!

Star chef Nancy Silverton of Los Angeles's Osteria Mozza, Pizzeria Mozza and Chi Spacca overcame her fears about baking to become one the greatest pastry chefs in the world. On this episode of Speaking Broadly, Silverton describes how obsession born of fear can be motivating: "I figured out how to make what I think is the perfect chocolate chip cookie, therefore, I decided I'd learn how to make the perfect baguette. That was really very stupid thinking, I'll let you know. In any case, I became obsessed out of fear from all of my failures.” Listen in to hear about Silverton's career and her most recent book, Chi Spacca, which has recipes we can all use for every part of our meal.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.  

Not only is Chef Nancy Silverton on our show, but it’s our 300th episode! We have a lot to celebrate. Tune in to hear host Kerry Diamond chat with the Cherry Bombe favorite about her new cookbook, chi SPACCA: A New Approach to American Cooking, how Nancy and her restaurants are doing during these trying times for the industry, and what’s up with her many projects. They also talk beans, bread knives, and recipes, with a special recipe-related treat at the very end of the show.Plus, hear why Sarita Gelner, the blogger and recipe developer behind ritzymom.com from Madison, Wisconsin, thinks Chef Nina Compton is the Bombe.Thank you to Kerrygold for supporting Radio Cherry Bombe this season and throughout the years.Fun fact: Nancy was also the guest on our 100th episode! Since we launched in 2014, Radio Cherry Bombe has featured the stories of hundreds of women in and around the food world. Thank you to all of our past guests, and to all of our amazing listeners around the world. Here’s to our next 300 episodes!

LA listener gives us happy news, we remember the great night of Mozza 2020, listener email about diet post-twin babies, and Joy needs advice on whether or not to finish Normal People. The post 23: Osteria Mozza Memories appeared first on This is Joy & Claire.

Recap of last week’s sustainability episode, LA trip, unforgettable meals at Osteria Mozza, Create & Cultivate event, and COVID-19! Sponsors: COMRAD SOCKS discount code JOY Joy & Claire Instagram Support the podcast! Subscribe and REVIEW... The post 10: Memorable Meals Heal appeared first on This is Joy & Claire.

This week’s episode is a live recording with Chef Nancy Silverton, which took place at her restaurant, Osteria Mozza in Los Angeles, CA. The interview was part of the Wall Street Journal Plus ‘At the Chef’s Table’ dinner series. We discuss what creativity means to her and why she insists her guests do not bring food to her house when she entertains. She is featured in an episode on Netflix’s “Chef’s Table,” and is active in fundraising for numerous charities, including No Kid Hungry.

Marshall & Megan Dostal are certainly a dynamic duo. As owners and operators of Further Products, their story is one where they somewhat fell into their company. Their soaps originated from byproducts of the biofuel Marshall was using to power his Mercedes several years ago. A connection with another particular professional gave rise to their signature scent - something I took note of when washing my hands in the bathroom of one of my favorite restaurants in Los Angeles, Osteria Mozza. Really, it was more or less a domino effect that created their company, including a move from New York City to LA nearly 20 years ago. My favorite takeaway is they are a tiny team doing big business. I love their story, as well as their products, but I'll let them tell it. Links: standard-h.com @standardh_ FurtherProducts.com @furtherproducts PassionFineJewelry.com @passionfinejewelry IndependentInTime.com @independentintime --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/standardhpodcast/support

America’s love affair with pizza has humble beginnings. In this episode, Marc gets way more than a history lesson when he catches up with Scott Wiener, owner of NYC’s popular pizza tour “Scott’s Pizza Tours.” Later, chef and restauranteur, Nancy Silverton joins Marc and talks about honing in on the perfect pizza recipe (hint: the dough matters, a lot), and reveals whose pizza inspired her to start making her own (and open LA hotspot, Osteria Mozza). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Episode 26 - How to develop of restaurant culture of humility and care Episode 26 - In this episode we start the first of many conversations with great international brands carving a path in the world of hospitality. Today I talk to Dina Samson and Hans Luttman from San Julian Hospitality which has the portfolio of Rossoblu and Superfine Pizza in Downtown L.A. Hans Luttmann is the Managing Partner and Director of Hospitality at Rossoblu restaurant and has been working in the restaurant business since the age of fifteen. Hans captained Michelin starred teams at Hatfield’s, Osteria Mozza and Providence. He is known as a creative, results-oriented leader who loves to build teams and empower his staff. Dina Samson has adeptly assumed the role of “accidental restaurateur” having opened her first restaurant, Sotto, alongside husband/chef Steve Samson in 2011, quickly learning the ropes as the opening general manager. When her husband, Steve, sought her expertise in financing his first restaurant, she soon became integral to the nascent restaurant’s daily operation, taking on all marketing and finance responsibilities. They have expanded their brand of hospitality through San Julian Hospitality with Rossoblu, their acclaimed ode to Bologna, and Superfine Pizza, which is widely considered the first “LA” pizza, melding the best traits from Neapolitan traditions and New York style. Samson also miraculously finds time to raise young twins, Luca and Gaia. In todays episode we cover: -How they focus on bringing customers back with great customer service -The best way to balance a busy work life and family -How the atmosphere of a restaurant can really add to the customer experience -The simple things you can do to give a positive mindset to the team you lead everyday I really enjoyed today’s episode and I hope you do too, it will give you a great understanding of how to develop great teams by bringing in the elements of care for your staff, great product and atmosphere, and the ability to look forward positively to new challenges. Please follow Rossoblu and Superfine Pizza here. As you will hear they are amazing brands and well worth a visit: Insta: @rossoblula @superfinepizza Website: https://www.rossoblula.com/ https://www.superfinepizza.com/ As always please reach out with any feedback on twitter https://twitter.com/OpenPantryCo And check out our YouTube Channel to watch this episode as well: https://www.youtube.com/channel/UCcoORScTAZ31c5qXLK4Hq9g/videos?view_as=subscriber --- Send in a voice message: https://anchor.fm/principle-of-hospitality/message

Andy Kadin is the founder, owner, and head baker at Bub and Grandma's, a wholesale bakery that provides loaves to some of L.A.'s best restaurants, including Osteria Mozza, Petit Trois, Kismet, and Sqirl. After 10 years of writing for TV and advertising in Los Angeles, Kadin decided it was time for a career change. Being from New Jersey, he always had a deep love for sandwiches -- so much so that his nickname became ‘Lunch' at a previous job...so while dreaming of someday opening a sandwich shop in LA, he decided that he first needed to learn how to bake bread. He eventuatly commited himself to baking loaves every day in his home kitchen, giving them away to friends, and one such loaf got into the hands of Scott Zwiezen of Dune, home to some of LA's best falafel and other Mediterranean bites. Zwiezen was so impressed that he convinced Kadin to supply Dune with their daily ciabatta, essentially turned his home kitchen into a commercial kitchen for the six months that would follow (something he would not recommend doing ever again, by the way). Now baking in a warehouse east of downtown LA with 12 bakers by his side, Kadin and his team produce more than 600 loaves a day, making Bub and Grandma's one of the best premium small batch wholesale bakeries in the city. Andy's Shift List Neu! - "Isi" Can - "Vitamin C" Freddie Hubbard - "Uncle Albert / Admiral Halsey" Manuel Göttsching - "Deep Distance" Brian Eno - "Ambient 1 Music For Airports: 2" Juno Presents Wins The World Cup - "Dangerous Match One" Gregory Isaacs - "Night Nurse" The Saints - "I'm Stranded" Mastadon - "Blood and Thunder" Andy's Shit List Shania Twain - "Man! I Feel Like a Woman!" Alanis Morisette - "Ironic" Bub and Grandma's: http://bubandgrandmas.com Theme Song: Jamie Drake - "Wonder"

Matt and Julie FINALLY got a table at Nancy Silverton’s famous Italian restaurant in Hollywood. Was it worth the wait? Find out in today’s episode.

This week on The Stew we welcome our friend Andy Kadin from Bub & Grandma's Bread, one of the most sought after bread bakers in town, servicing restaurants like Osteria Mozza, Kismet, Wax Paper, etc.  Jason and Andre chat with him about all things bread! We learned tons about bread, and the best thing we ate all week, and even some stuff we hated.

Soa Davies leads menu development and drives the culinary vision for Maple, the delivery-­only food service with rotating daily menus prepared by New York’s best chefs. Soa, as executive chef, brings almost two decades of culinary experience to the company. Previously, she spent over six years working alongside Eric Ripert as the head of menu research and development for his three­-Michelin­-starred Le Bernardin restaurant. Davies was the founder of Salt Hospitality, which focused on helping emerging fine dining concepts with menu development. She authored the Short Stack edition titled Vol. 2: Tomatoes. Nina Clemente, who was born in Italy and raised in New York City, realized the possibilities of transforming pure ingredients into Southern Italian feasts by watching her mother make vibrant local and seasonal cuisine. It was these experiences that led her to understand a desire to make food her career. After a successful stint as a private chef, she began working at the Curious Palate and then Osteria Mozza, learning from the incomparable Chef Nancy Silverton. She then worked at Maya’s Restaurant in St. Barths followed by a stint with Chef Enrico Crippa at his three Michelin star restaurant Piazza Duomo in Alba, Italy. Today, Chef Nina strives to bridge both cultures from her childhood by taking a democratic approach to food. She cooks cuisine that is clean, beautiful, nourishing, and accessible.

Chef Ludo Lefebvre of Trois Mec and Petit Trois, Chef Nancy Silverton co-owner of Mozza, Osteria Mozza and Mozza 2 Go, and Chef Spike Mendelsohn of Good Stuff Eatery, Bearnaise Restaurant and We, The Pizza.

Mario Carbone talks about the inspiration for his newest restaurant, Carbone, with Patrick Martins on this week's episode of The Main Course. Find out about Mario's childhood in Queens, and his culinary training with greats like Daniel Boulud and Wylie Dufresne. What attracted Mario to the old-style of New York Italian restaurants? Hear about the customer's ‘food IQ', and why Mario updates classic Italian with fresh, local ingredients. Later, Matt Molina calls into the program. Trained at the Los Angeles Culinary Institute, Matt Molina got his start in cuisine at Campanile, where he worked his way from line cook to chef de cuisine. After six years under Nancy Silverton at Campanile, Molina left the West Coast to delve further into contemporary Italian cuisine at Del Posto. Upon returning to Los Angeles, Molina was more than ready for his executive chef post at Pizzeria Mozza and Osteria Mozza, Green Restaurant Association-certified additions to LA's Italian culinary scene courtesy of Silverton, Mario Batali, and longtime partner Joe Bastianich. Since assuming charge of the restaurants—and taking on a very proactive role in their standards of sustainability, environmentalism, and organics—Chef Molina has earned three stars from the LA Times. In 2008, Osteria Mozza was nominated for “Best New Restaurant” award by the James Beard Foundation and in 2012 Molina himself was nominated for “Best Chef: Pacific.” This program was sponsored by White Oak Pastures. Thanks to Idgy Dean for today's music. “It's difficult to cook a dish that people have eaten hundreds of times… The idea is not to make the food unfamiliar to the guest, but take a little more care with the ingredients.” [18:10] — Mario Carbone on The Main Course “Japanese cuisine has a huge influence on Los Angeles given our geography.” [40:20] — Matt Molina on The Main Course