Nostalgia: Recent Episodes
Timothy Buell
Based off experiences, experiments and expertise, this podcast aims to talk about kitchen culture, food culture and the dialogue to make you explore with all of your senses. Will we talk with industry professionals and talk through what made up their nostalgia and how they use it on a day to day basis.
Visit www.thenostalgiaexperience.com for the rest of the Nostalgia Experience. Support this podcast: https://anchor.fm/timothy-buell/support
- Signature Cuisine Champion of Spain for Young Chefs in 2003
- The Haute Cuisine for Young Chefs Award (Lo Mejor de la Gastronomia) in 2004
- Best Newcomer Restaurant in Madrid Fusión in 2006
- Euskadi Award for Best Chef of the Year in 2007
- Healthy Cuisine Award from the Galician Gastronomic Forum in 2008
- The Prix du Chef L’Avenir (International Academy of Gastronomy) in 2010
- 3 Michelín Stars (2012)
- Young Chef of the Year (Elite Traveler) in 2015
- World’s Most Sustainable Restaurant Award (World’s 50 Best Restaurants/Sustainable Restaurant Association) 2014,[19] 2018[20] and 2019
- Westholme Highest Climber Award (2019)
As you can see from these accomplishments the chef certainly knows what he's talking about and I'm excited to share his words with all of you here today. Stay tuned for more as I still have two more interviews with chefs from the San Sebastian Gastronomika left to highlight. Enjoy and Merry Christmas and a Happy New Year.
Source: https://en.wikipedia.org/wiki/Eneko_Azurmendi
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Live from San Sebastian Spain, I talk with Alex Atala who runs the restaurant D.O.M in São Paulo. In May 2012, D.O.M. was rated the 4th best restaurant in the world by the S.Pellegrino World's 50 Best Restaurants. His establishment also holds the title of "Acqua Panna Best Restaurant In South America." He's known for his appearance on Netflix's Chefs Table and also reinventing Brazilian dishes to make them more modern with Italian and French techniques. Atala also hosted a television show on Brazilian TV channel GNT.
We sit down and talk today about what it means to be a chef and why? We talk about the future of food and where we are headed as an industry. What not to do in the kitchen and what to eat. Listen and enjoy. More to come.
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Hello everyone,
Welcome back to the Nostalgia podcast. I'm here with a Joe Sasto, top chef competitor, former Lazy Bear executive sous chef, and lover of pretty much all things that I love when it comes to food. We touch on the history significance of movie theatre nachos, taco bell meat, avocado fries, tantos, and more. Stay tuned to hear all of our takes on future restaurants, current hotspots in the bay, and whatever else we can think of. It was an honor interviewing joe and make sure you rate us on apple podcasts and subscribe to the podcast on Spotify as well so you know when all of the knew episodes are coming out.
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I know it's been almost two months since my last podcast but welcome back to the nostalgia podcast. After moving to Europe, I've now been struck by a chord of international nostalgia. Today, my international liaison, Amanda Russo takes the stage interviewing two of the most British people she could find. Not to say she's not British herself with 10+ years experience on the island.
Two titans of English journalism debate what makes British food so good and why everyone else thinks it's so bad. David Knowles and Robin Pommery hash out if potatoes really belong in a Full English Breakfast, how fish and chips became iconic and what really happens in pubs. How did icelandic fisherman defeat the British Navy and change fish and chips? That's covered too in this first international edition of the Nostalgia podcast.
Thanks for listening and welcome back!
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Nicole Bean was an exceptional guest on the podcast today. With pizza experience in the competitions which have now been described to me as a survivor type of competition, I'm blown away by how creative these people are. It's not just pizza at this point, these pizziolas and pizziolos should be considered just as much a chef as any of us. She's based in Houston and grew through the family business to now lead the shop in a food forward direction. In what used to be just a family neighborhood spot she and the rest of her family have transformed it into the pizza place in Houston and probably all of the south, which isn't exactly known to throw down on pizza. Talking with her got me excited to get back in the kitchen and make some pizza. Hopefully it does for you too. Cheers!
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Joel and Maxine, the owners of Plow in San Francisco, have been known for years as the place to eat in San Francisco for brunch. I talk with them today about how to navigate the waters of owning a restaurant in San Francisco during a pandemic and how difficult that task actually is. How do we make breakfast actually taste good while maintaining the quality and consistency one needs to survive in this brutal industry? Stay tuned for more breakfast updates throughout the rest of the month.
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Reesa Kashuk is a home baker turned bagel expert. She is the owner of poppy's bagels which is a current pop-up in Oakland California and she is growing and growing everyday. The bagels getting oh the more delicious and are due to explode at any point. An under the radar spot that needs more recognition in the industry. Bagels are a true nostalgic food with everyone having different memories of what exactly brought them happiness in the first place. Is it the story that goes along with why you were eating bagels as a kid, or was it the actual bagel itself.
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"Growing up in suburban NJ, there were plenty of good bagels around. But when my father had business take him to the Upper West Side, he would stop by Zabar's for lox, sable, whitefish, and chive cream cheese, and H&H for bagels, which we would have as a special treat. These bagels were on a whole different level of unique deliciousness. After moving away, I would look forward to possibly having them when visiting home. And then one day I learned that they had gone out of business, and was deeply upset. I took this news like the death of a loved one I just hadn't been in contact with in a long time, and grieved, and said I didn't want to let those bagels cease to exist. And so I embarked on what became my five year quest, through trial and error, to create a bagel I longed to eat." - Emily Winston
https://boichikbagels.com/pages/bagel-stories-comments
Also, joining us on the podcast today is Andy Samwick, a Bay Area food insider who has a remarkable ability to stay up to date on everything happening here and has joined me today because of his love for bagels. He has been hyping the bagel revolution in the bay for a few years now. And it is upon us. Proud and super excited that he is my first food correspondent I can’t think of a person more in the know on food news than Andy, go check out his tik toks @knucklesamwhick.
And finally if you’re wondering about the background noise of this recording we did the interview while standing next to the line to get bagels in true New York fashion, with a few people asking us for money, a few asking if we were in line, and a few with as quizzical looks on their faces as you can have. Anyways I’ll stop talking and let you hear the bagel wizard, Emily talk and the spark-plug of bagel revolution Andy Samwick.
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Megan Cornelius is an industry veteran and wizard, she has some amazing ideas including no-tip policies, and a coffee pot for every table? Radical ideas that could one day change the industry. It's amazing what happens when the proper group of people own a restaurant and treat that restaurant as a sacred space. That's what happened when I went to eat at Zazie. The quintessential San Francisco brunch spot, you can even brunch on a Monday as all fellow industry members would like. The feeling of home and warmth and comfort is what Zazie is all about and that's all you can ask for and more in a breakfast/brunch focused business. If you're in San Francisco go check them out.
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Kahnfections’ founder Judy Kahn started her career in theater ticketing and, while she was great at her job, she couldn’t get over the nagging feeling that it wasn’t right for her. Turning to a predilection for baking that started as a youth, Judy decided to enroll in professional pastry classes at Tante Marie’s Cooking School in San Francisco, where she found her true calling.
After graduating, Judy interned at Tartine and with pastry chef Mutsumi Takehara. Kahn then assisted in the opening of the highly anticipated Sandbox Bakery – from the creation of the menu to managing the kitchen. She was there for three years before venturing out on her own.
Judy had always envisioned owning her own bakery, and when it was time to strike out on her own, she dusted off a name that her sister-in-law had once proposed: Kahnfections. Initially, Kahnfections operated out of a commercial kitchen, but the business grew quickly and Judy was able to open her own bakery in the Mission District May 2017. She is joined by her husband, Mark Kahn, who helps run operations.
Judy can often be found in the bakery’s tiny production kitchen devising a new recipe or customizing a cake for a customer.
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Food is an amazing thing that transports you to a different time and place. Acting as a bridge for families. Acting as pleasure, sustenance, and comfort, food is outrageously important. When I think back on memories, there is always food. Always. Anything important to ever happen in my life, good or bad, has always been complimented with food. As it should be. Food is a distraction when it needs to be. It’s a centerpiece when it needs to be. And it’s a way of life when it needs to be. Don’t ignore food, embrace it, remember it, cherish it, love it. Don’t be afraid of fats, salts, meats, carbs, and sweets. Enjoy life, eat whatever the hell you want.
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Andy Gambardella and Brian Sadigursky have proven to be pizza powers in the Bay Area for many years. I interview both of these fine gentlemen today to talk about what makes their pizza nostalgic and why. Does New Haven belong in the conversation with the giants of new york, chicago, and detroit? Is deep dish fraud pizza? How do people manage to survive owning a pizza business in this day and age where the profit margins are so low? Both of these men have the passion and the drive and the excitement behind their food, and I hope you enjoy their insights today. Visit www.thenostalgiaexperience.com for more pizza projects and https://www.youtube.com/channel/UC-BLnjFVYu9TD3nicwJ8GbA for my latest series "Recipe Research" .
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Laura Meyer first entered the restaurant industry in 2006 at the young age of 16. She began working alongside Tony Gemignani right from the beginning in which he quickly became her mentor. At 22 Laura took on the Kitchen Manager role and transitioned into the Head Chef and head pizza maker position. In 2013 Laura entered the pizza in the pan competition division in Parma, Italy and went on to win first place as the first female and the fist American to win this category.
Leah Scurto is an award-winning pizza chef and a 7-year member of the United States Pizza Team. She has won multiple awards for cooking pizza. The most recent was a 2nd place finish in December 2019 at The West Coast Pizza Cup in San Diego with The Old Grey Beard pizza. In 2018 she took 1st place at the United States Pizza Cup with her Mush-A-Roni Grandma Style pan pizza. This win earned her a trip to the 2019 World Pizza Championships in Parma, Italy. There she competed in three different competitions finishing 13th in the world in the Pizza a Due competition.
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I'm joined with Sharon Ardiana and Leah Scurto to talk all things pizza. From world championship pizza competitions to the intricacies of making pizza in San Francisco due to the ever changing neighborhood climates. These guests today have a combined 40+ years in the pizza business. They know what they're talking about. I leave you with a cliff hanger to make you come back for some more cheesy goodness in next Tuesdays continuation of Women in Pizza.
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Having cooked burgers in multitude of ways throughout my culinary career now, it’s been exciting to connect with Chef Adam Rosemblum of Causwells in San Francisco. Where does the burger industry go from here? Whats the deal with sesame seeds? Why is a burger actually delicious? This is what's sizzling on this episode and more...
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Today on our first ever podcast about Nostalgia in food, we talk abut how your fondest food memories can be built around people not necessarily food. Also touching today on why culinary school is or isn't worth the price it costs. Finally why I love Rossi's so much and the people who told me to eat it in the first place.
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