Climbing the culinary ranks requires hard work and persistence, but it’s also full of laughs and surprises.
The chefs compare cooking school experiences, discuss the difference between cooking in Italy and the United States, reminisce on their time as contestants on cooking shows and share how they named their restaurants.
“You don’t mess with Italian food. I learned that really fast.” - Chef John Vermiglio
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In this episode
- Going through culinary school and embarking on a career in the kitchen
- The surprising difference between food and dining in Italy and the United States
- What happened when Chef Virmiglio spilled a 40-gallon pot of Ribollita while a contestant on Around the World in 80 Plates.
- The story of how Detroit restaurants SheWolf, Grey Ghost, and Mable Gray got their names.
Essential Cooking Broadcast and Podcast is supported by La Marca Prosecco.