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 13 - Tavel Bristol-Joseph of Emmer Hospitality
How Did I Get Here? With Ryan Poli
1 hour 7 minutes
9 months ago
Season 2, Episode 13 - Tavel Bristol-Joseph of Emmer Hospitality
In this week's episode, Ryan has a particularly philosophical chat with Tavel Bristol-Joseph. Bristol-Joseph is the Director of Hospitality, co-owner, and pastry chef for Emmer Hospitality. He recently launched his dessert-bar concept, Nicosi, which features a playful, inventive take on the post-dinner staple. Tavel and Ryan discuss coming to America from Guyana, culinary school, their take on hospitality, and reinventing the culinary wheel, so to speak. Check out Emmer & Rye Hospitality ...
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...
