Pandemic Dining Updates & Changes In Food Tech Via Third Party Providers

From a Louisiana fishing rodeo to Hudson Yards. How a first-generation Peruvian kid became one of New York's most important culinary voices.There is a moment in every chef's story where the food stops being background noise and becomes the whole point. For Erik Ramirez, that moment happened in Gran…

A scheduling mistake, a lightning strike, and twenty years of chasing the bliss point on a plate.I mean, one class. That is all it took. A scheduling mix up landed Chef Adrianne Calvo in a cooking class her junior year of high school, and by the end of one culinary demo she went home and told her p…

Twenty women, one labyrinth, and the DC insider secrets in between.I mean, I think I need to hire Jade. That was my honest reaction sitting across from her at Tony and Joe's, oysters on the table, the Potomac right there, talking about power, fear, and the rooms women still have to fight to get int…

Tacos, steak, and the reviews chefs never want to read out loud.I made a grown man put on his readers and get roasted, live, at his own restaurant. That is where we start today, back at Taco Bamba in City Ridge with my old friend Victor Albisu.This is exactly the kind of DC food podcast conversatio…