ABOUT THIS EPISODE

English
United States

TRANSCRIPT 🔗

SEARCH PAST EPISODES

Search past episodes of Industry Night with Nycci Nellis.

OTHER EPISODES IN THIS PODCAST

Three chefs. One ancient process. And a tortilla that could change how you think about Mexican food.3,500 years ago, someone in Mesoamerica figured out that soaking dried corn in an alkaline solution unlocks nutrients and transforms the starch into something workable. That process, nixtamalization,…
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…
Three siblings, one rocky hill in Clarksburg, and the boldest bet in Maryland wine.An old farmer drove his beat up pickup to the top of the hill and told Drew Baker the only thing that land ever grew was rocks. Drew bought the farm anyway, because rocks were exactly what he was looking for. I have …
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…
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…
Disclaimer: The podcast and artwork embedded on this page are from Nycci Nellis, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.