Kitchen Smarts

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Kitchen Smarts

9 episodes

3 weeks ago

In this episode, Hava Volterra and Mica Talmor discuss Mica's journey in the culinary world. From growing up surrounded by familyfood traditions to becoming a restaurant owner navigating an ever-changing industry. Mica opens up about the realities of restaurant ownership, the emotional differences between catering and running a restaurant, and why business knowledge is just as essential as culinary skill. The conversation also explores the challenges faced during the COVID-19 pandemic, the ev...

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Food

Arts

Episodes (9/9)

Kitchen Smarts

Mica’s Food for Thought: Challenges and Triumphs in the Culinary World

3 weeks ago

56 minutes

Kitchen Smarts

Inside Corporate Dining: A Culinary Director’s Perspective with Melody Miranda

In this episode, Melody Miranda, National Director of Culinary for Sodexo’s Good Eating Company, takes us inside the world of corporate dining. She shares her path into large-scale food operations, her role in managing corporate cafeterias, and how chefs balance creativity with consistency at scale. Melody also discusses adapting to food trends, honoring regional tastes, the impact of COVID-19 on corporate dining operations, and the company’s commitment to sustainability and regenerative agri...

4 weeks ago

31 minutes

Kitchen Smarts

The Rise of a Bagel Empire: Boichik’s Love Letter to New York Bagels

In this episode, Hava Volterra sits down with Emily, founder of Boichik Bagels, to talk about how a mechanical engineer with zero culinary background built one of California’s fastest-growing bagel brands. From learning the science behind New York–style bagels to running 24-hour production and scaling across multiple cities, Emily breaks down the challenges, systems, and mindset behind building a food business that doesn’t compromise on quality. They also dive into social media, logistics, fr...

1 month ago

58 minutes

Kitchen Smarts

The Art & Science of Dough: Insights from a Pizza Expert

What do wood-fired pizza, gluten-free flour, and commercial kitchen equipment have in common? Brad Kent. In this episode of Kitchen Smarts, Hava Volterra chats with culinary engineer and pizza visionary Brad Kent—founder of Olio Wood Fired Pizzeria, co-founder of Blaze Pizza, and gluten-free innovator at Original Sunshine. They explore how Brad went from experimenting in the kitchen as a kid to pioneering one of the most successful fast-casual pizza chains in the U.S. He shares the secr...

5 months ago

39 minutes

Kitchen Smarts

Behind the Label: Nutrition, Transparency, and the Business of Food

In this conversation, Hava speaks with Lisa Eberhart and Randy Lait, founders of Menu Analytics, about their journey in the food service industry, the importance of nutrition analysis, and the evolution of menu transparency. They discuss the impact of COVID-19 on consumer behavior and food services, the role of technology and AI in the industry, and the future trends shaping food service operations. Guest: Lisa Eberhart and Randy Lait of Menu Analytics Enjoying the podcast? Send us your thoug...

6 months ago

47 minutes

Kitchen Smarts

Making Authentic Italian Pasta in a Repeatable and Scalable Way

In this conversation, Hava interviews Filippo Fiori, co-founder of Due’ Cucina, who shares his unique journey from a PhD in nuclear engineering to the culinary world. They discuss the challenges of starting a restaurant, the importance of authentic Italian cuisine, and the role of technology in streamlining operations. Filippo emphasizes the significance of staff training, customer experience, and strategies for growth and expansion in the competitive restaurant industry. Filippo Fiori of Due...

6 months ago

40 minutes

Kitchen Smarts

From Theater to Baking: The Sister Pie Journey

In this engaging conversation, Hava speaks with Lisa Ludwinski, the founder of Sister Pie and the author of the Sister Pie cookbook, about her journey from theater to baking, the challenges of running a bakery, and the importance of community in the culinary world. They discuss the differences between home cooking and commercial baking, the impact of COVID-19 on the business, and Lisa's philosophy of a triple bottom line approach. The conversation also touches on customer preferences, evolvin...

6 months ago

41 minutes

Kitchen Smarts

Building a Keto Empire: with Robert Sikes of Keto Brick

What happens when a bodybuilder melts ingredients in his kitchen and accidentally launches a business? Hava Volterra sits down with Robert Sikes—founder and CEO of Keto Brick and host of The Savage Perspective—to talk keto, entrepreneurship, and building a food brand from scratch. Whether you're into fitness, food, or just love a good origin story, this episode delivers smarts, hustle, and heart. Guest:Robert Sikes of Keto Brick Instagram: @robertsikesketosavage Keto Savage Podcast ...

6 months ago

35 minutes

Kitchen Smarts

From Salmon Cakes to Plastics: Scaling Recipes with a Chemical Engineer

In this debut episode of Kitchen Smarts, Hava Volterra—CEO of Parsley Software, chef and engineer —sits down with her husband, Richard Pieters. With over 30 years of experience in the chemical and biotechnology industries, Richard brings an unexpected but fascinating perspective to the science of scaling recipes —both in food and in industrial manufacturing. Together, they explore how smart thinking—about ingredients, process, and equipment—can make or break both a dinner recipe and a manufac...

7 months ago

16 minutes