In the penultimate episode of Season 2, Ryan chats with chef, baker, and deep-thinker Sam Tucker. At the helm of Village Bakery and Provisions, Tucker has cultivated a people-first, tradition-honoring bakery which serves some of the best restaurants in town (including Poli's own critically acclaimed Iggy's). The duo cover a surprising amount of ground, especially given that our guest was coming fresh off a bakery shift that started well before the sun came up that morning. They talk about wha...
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In the penultimate episode of Season 2, Ryan chats with chef, baker, and deep-thinker Sam Tucker. At the helm of Village Bakery and Provisions, Tucker has cultivated a people-first, tradition-honoring bakery which serves some of the best restaurants in town (including Poli's own critically acclaimed Iggy's). The duo cover a surprising amount of ground, especially given that our guest was coming fresh off a bakery shift that started well before the sun came up that morning. They talk about wha...
Season 2, Episode 09 - Aaron Franklin of Franklin Barbecue
How Did I Get Here? With Ryan Poli
1 hour 7 minutes
11 months ago
Season 2, Episode 09 - Aaron Franklin of Franklin Barbecue
In this episode, chef Ryan takes the podcast all the way to Austin, TX to chat with legendary pit-master, author, recipient of James Beard's "Best Chef" award, and recognized member of the American Royal Barbecue Hall of Fame, Aaron Franklin. The chefs talk about going from a small BBQ operation on the side of the interstate to being an internationally acclaimed restaurant, nerd out about grills and fire-building, and talk about what's next for the Franklin family. Check out Franklin'...
How Did I Get Here? With Ryan Poli
In the penultimate episode of Season 2, Ryan chats with chef, baker, and deep-thinker Sam Tucker. At the helm of Village Bakery and Provisions, Tucker has cultivated a people-first, tradition-honoring bakery which serves some of the best restaurants in town (including Poli's own critically acclaimed Iggy's). The duo cover a surprising amount of ground, especially given that our guest was coming fresh off a bakery shift that started well before the sun came up that morning. They talk about wha...
