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In this episode of Whip Cream Salmon, hosts Ronnie Sanchez and Brian Bistanza discuss the exciting developments in Ronnie's workplace as they prepare to manage a new food hall project. They delve into the challenges of kitchen design, equipment logistics, and menu planning, while also sharing humorous anecdotes and insights from their culinary experiences. The conversation highlights the importance of building efficient systems and the thrill of culinary innovation in a large-scale food service operation. In this conversation, Brian and Ronnie discuss the challenges and excitement of opening a new restaurant, including menu development and the importance of adaptability. They share their Thanksgiving preparations, highlighting various dishes and cooking techniques. The conversation also features humorous anecdotes about kitchen mishaps, leading into a segment called 'The Idiot Sandwich,' where they share personal cooking blunders. Finally, they provide valuable kitchen tips, particularly focusing on the significance of pasta water in cooking.
Beers we drank
Ronnie - Sopporo
Brian - Singha
STAY CREAMY