Join Jim Serpico as he sits down with Nicole Bean, the President of Pizzaro’s Pizza in Houston, TX. This renowned establishment has garnered accolades as one of the city’s top 100 restaurants on multiple occasions. In 2018, Nicole was honored with the…

Jim Serpico speaks with the owner and proprietor of Pat’s Kings of Steaks, Frank Olivieri, about his family inventing the Philadelphia Steak Sandwich, the Italian Market, sourdough baking, expansion, scaling a business, culinary school, Paris, to…

Jim Serpico speaks with Chase Harnett about baking wood-fired bread out of his garage and mobile oven, interning at Stone Barns Center for Food and Agriculture, farming, composting, creating content, oven building and engineering, bread production,…

Jim Serpico speaks with Anthony Laurino, owner of Phil’s Pizzeria of Syosset and recipient of Dave Portnoy’s Barstool Fund. Anthony chronicles the process of applying for and receiving much-needed support during the pandemic. Jim and Anthony also…

Jim Serpico speaks with Tom Cucuzza about sourdough, acid, PH, sourdough starter, temperature, a new rock band of Sourdough Bakers called Protease Enzymes, cold fermentation, rye flour, chasing sour, high protein flour, open crumb, Tartine style,…

Jim Serpico speaks with Alyssa Guidice about keeping restaurants open, raising money for charity, reviewing restaurants, producing events, things that can go wrong, baking, running a business, sales, persevering, and more.

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Jim Serpico speaks with Alan Gotay, the Chef/Owner of BabaluNY located in Huntington. Long Island. Jim and Alan speak about everything from owning and operating a restaurant to launching a food truck, Cuban/Puerto Rican cuisine, the key to getting…