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Interview with Chefs Brioza and Krasinski of Statebird Provisions
Manage episode 331219564 series 3324264
Stoveside Stories द्वारा प्रदान की गई सामग्री. एपिसोड, ग्राफिक्स और पॉडकास्ट विवरण सहित सभी पॉडकास्ट सामग्री Stoveside Stories या उनके पॉडकास्ट प्लेटफ़ॉर्म पार्टनर द्वारा सीधे अपलोड और प्रदान की जाती है। यदि आपको लगता है कि कोई आपकी अनुमति के बिना आपके कॉपीराइट किए गए कार्य का उपयोग कर रहा है, तो आप यहां बताई गई प्रक्रिया का पालन कर सकते हैं https://hi.player.fm/legal।
Chefs Stuart Brioza and Nicole Krasinski have been partners in crime within the restaurant industry for a very long time.
Chef Brioza attended the Culinary Institute of America, where he graduated with top honors. He then began cooking in Chicago's famous Savarin restaurant. Chef Krasinski is a skilled pastry chef who started her career in Chicago as well at the Red Hen Bakery.
They were then hired and worked side-by-side as Executive Chef and Pastry Chef at Tapawingo restaurant in Ellsworth, Michigan.
In 2011, they returned to their native state of California and opened State Bird Provisions in San Francisco. They have since won numerous accolades and opened a few new spaces, including The Progress (which sits next door to State Bird Provisions) and The Anchovy Bar (which is located around the corner).
In this episode, they share with us their travels in France and other countries in an attempt to solve what cooking really is, how they work together, the importance of elevating those who work with them and a few of their favorite San Francisco spots.
Don't miss this Stoveside Chat - and bon appetit!
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