Spoon Mob

On this week's episode of Parts Now Known, Ray and Ben recap the Bourdain's trip to Borneo by chatting about it's geography, KL, some of the history of Borneo, how awful the travel must have been to get there, drinking for 4 days straight, scotch, prison food, hotels, Tony Kornheiser, new music, Neil Young, the 2024 election, and more before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). This episode is brought to you by Stello Mints. Visit www.stellomints.com and use the promo code "spoonmob" for free sample (shipping included) of CBD powered mints!

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with founder/owner/head chocolatier Carolina Quijano of Exquisito Chocolates in Miami, Florida about growing up in Colombia, moving back to Miami Florida for college at the University of Miami, getting a job in New York City during the recession, how she first discovered good chocolate while traveling to Paris, quitting her job and moving back to Miami to start a chocolate business, where the name Exquisito comes from, building a cacao sourcing network from scratch, how she vets cacao farms, how covid affected cacao harvesting, pitching her business to investors and entrepreneurs, finding and growing into the space for Exquisito, the process of making all their chocolate goodies, being recognized by the Academy of Chocolate, how covid affected Exquisito as a business, what’s next, answers the question left behind from F.L.X. Table sommelier Chris Dillman, and more before taking on the "burning grill" questions! For more on chocolatier Carolina Quijano and Exquisito Chocolates, visit spoonmob.com/carolinaquijano and follow her on Instagram @exquisitochocolates. Visit exquisitochocolates.com for online ordering and tour reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Parts Now Known, Ray and Ben recap the Ethiopia episode by chatting about what they know about Eithiopia, how many episodes on Africa there have been so far, the food, Marcus Samuelsson and his wife Maya, CNN, Afghanistan, and the Lularich documentary before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). This episode is brought to you by Stello Mints. Visit www.stellomints.com and use the promo code "spoonmob" for free sample (shipping included) of CBD powered mints!

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with advance sommelier Chris Dillman about how he got his start in the world of wine, his original career path which led him to Ohio State University, all the places around Columbus he's worked over the years, The Refectory, his time at The Burgundy Room, the owners at Rosendales covering his exam fee, taking the introductory sommelier exam, competing in Top Somm, sitting for the Master Sommelier exam for the first time, his mindset during the master, the toughest part of the exams for him, starting the wine program at the Giant Eagle in Grandview, limited edition beer craziness, taking the level 3 WSET exam, giving wine sales a shot, sitting for the master exam for the last time, why he chose to leave The Court behind, why he decided to move away from Columbus, how he curates a wine list, how covid has changed the wine industry, natural wine, champagne, where the food scene in Columbus is headed, the current state of the restaurant industry as a whole, if he still plans on opening a wine shop one day, if the mustache will make a comeback, answers the question left behind from Comune co-owner Joe Galati, and more before telling two of the wildest stories you'll ever hear while answering the "burning grill" questions! For more on advanced sommelier Chris Dillman and F.L.X. Table, visit spoonmob.com/chrisdillman and follow him on Instagram @best_dressed_busser & @flxtable. Visit flxtable.com for menu details and reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

THE BOYS ARE BACK FROM "VACATION" and kick the episode off by recapping some of their highlights from their few weeks away from the mics before talking the state of college football. Then they get into the episode and chat about Jiu Jitsu, Swan Oyster Depot and its recent controversy, scooters, tiki bars, The Black Panthers, the lack of things to do in San Jose, Juhu Beach Club, history teachers, their days on September 11th, 2001, Daniel Patterson & Coi, welcome our latest sponsor, why San Francisco is an awesome city to visit, and wine pairings before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). This episode is brought to you by Stello Mints. Visit www.stellomints.com and use the promo code "spoonmob" for a 20% off your first order!

On this week's episode of Spoon Mob's Chefs & Guests podcast series, Comune co-owner Joe Galati joins the podcast to talk about how the idea for Comune came to be, how he and Brook Maikut first met, why he left the corporate world behind, why they chose the pop up model over starting a food truck, the inspiration for the restaurants design and architecture, how chef Ben Kanavel first came aboard, the true financials of starting an independent restaurant from scratch, the evolution of Comune under chef Jacob Inscore, how close Comune was to really closing due to the pandemic, raising money to donate to black organizations in wake of the George Floyd protests, the challenges of delivery & to go food, how the collab with Parable Coffee happened, answers the question left behind by chef Carlos Ysaguirre of The Market Italian Village, and more before taking on the "burning grill" questions! For more on Joe Galati and Comune, visit spoonmob.com/joegalati and follow him on Instagram @galatipants & @comune_restaurant. Visit comune-restaurant.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Spoon Mob's Chefs & Guests podcast series, chef Carlos Ysaguirre of the newly remodeled The Market Italian Village joins the podcast to chat about getting his start at iHOP, why he moved to Chicago, going to Le Cordon Bleu, his years at Anteprima, moving back home to Texas, losing his desire to cook, his time at Jacoby's Restaurant & Mercantile, finding his passion to cook and lead a kitchen again, returning to Chicago, how covid affected the restaurant scene in Chicago, launching his pop up CYSA, how the opportunity at The Market came to be, the renovations at The Market, his experience living in Columbus so far, baseball and the Chicago Cubs, upcoming changes, additions & features at the market, future plans, and more before answering the question left behind by chef Wesley Grubbs of Chapman's Eat Market from the previous episode of Chefs & Guests and the "burning grill" questions! For more on chef Carlos Ysaguirre, visit spoonmob.com/carlosysaguirre and follow him on Instagram @chefcysa & @themarket.iv. Visit themarketiv.com for menu details and reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Spoon Mob's Chefs & Guests podcast series, Chapman's Eat Market's chef de cuisine Wesley Grubbs joins the podcast to chat about looking up to his cousin, dropping out of culinary school, chef Walter Robinson displaying the possibilities of food, moving to Charleston South Carolina, working as a traveling ship builder, almost blowing the interview with chef Sean Brock, his time working at Husk, becoming the restaurant's butcher, being promoted to the cdc of Minero, teaching himself how to make tacos, helping chef BJ Lieberman with his pop up in Columbus, helping open Chapman's Eat Market, what he likes about Columbus, what he wishes Columbus had, how the "A Week In The South" menu came together, what it's like working with his girlfriend daily, becoming a Columbus Crew season ticket holder, future plans, and more before answering the "burning grill" questions and becoming the first chef to leave behind a question for the next guest on Chefs & Guests! For more on chef Wesley Grubbs, visit spoonmob.com/wesleygrubbs and follow him on Instagram @wesleygrubbs & @eatchapmans. Visit eatchapmans.com for menu details and reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Spoon Mob's Chefs & Guests podcast series, chef Taylor Ponte of Kamado in Maui, Hawaii joins the podcast to talk about growing up in Maui, how he got into the kitchen at one of Alan Wong's restaurants, going to culinary school, competing in cooking competitions, joining the Mill House, externing with chef Jonathan Mizukami at the Vintage Cave, running The Mill House & Maui Chef's Table restaurant experiences, being named chef of the year for 2020 by Maui Magazine, the idea behind Kamado, covid in Hawaii, what it means to be Hawaiian, future plans, and more before answering the "burning grill" questions! For more on chef Taylor Ponte, visit spoonmob.com/taylorponte and follow him on Instagram @taylor_ponte & @kamadomau. Visit kamadomaui.com for booking details and contact information. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Parts Now Known Ray and Ben recap the Okinawa episode by talking about World War 2, martial arts, the US military installations on the island, bull fighting, the current uncertainty of travel, markets in Asia vs the states, and the food before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). This episode is brought to you by Newsly. Visit https://newsly.me/ and use the promo code M0B2021 for a free month of a premium subscription to Newsly!

On this week's episode of Spoon Mob's Chefs & Guests podcast series, chef Ryder Zetts of The Optimist in Nashville, Tennessee joins the podcast to talk about getting his start washing dishes, what he learned from working in the kitchen at a retirement community, meeting his wife at the CIA, why they decided to work at The Inn At Little Washington, moving to Napa, meeting Thomas Keller, working at Bouchon, working with chef Brandon Sharp at Solbar, adjusting his management style over the years, being apart of a kitchen awarded a Michelin star, becoming part owner of Cook & Cook Tavern, why he moved to Nashville, how the opportunity at The Optimist came about, the future of the Germantown neighborhood, sourcing fish, constructing the menu, warm water vs cold water oysters, what Le Loup will look like when it opens, staffing shortages, launching his pop up "furloaved" with his wife during the pandemic, and more before answering the "burning grill" questions! For more on chef Ryder Zetts, visit spoonmob.com/ryderzetts and follow him on Instagram @ezryde04, @sourdoughofsomerset & @theoptimistnashvile. Visit theoptimistrestaurant.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Parts Now Known, Ray and Ben talk about the buddy comedy episode that is Bourdain and Ripert traveling to Marseille France for the very first time. The guys chat about Marseille as a city, the three Michelin starred lunch at Le Petit Nice, the Pizza Truck scene, the picnic, the food, and why they're no giant corporate hotels before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). This episode is brought to you by Newsly. Visit https://newsly.me/ and use the promo code M0B2021 for a free month of a premium subscription to Newsly!

On this week's episode of Spoon Mob's Chefs & Guests podcast series, chef/owner Matt Swint of Matija Breads joins the podcast to chat about growing up in Cleveland, working in the construction industry, going to art school, changing careers to start in the restaurant industry, making pizza at Rotolo's Pizzeria, opening Amalia's, launching a food truck, moving to a physical kitchen space, the need to find out just how good one is, culinary school, getting Matija Breads off the ground, how the pandemic changes his business, why he never went into retail, his hate for brioche, and more before answering the guest questions! For more on chef Matt Swint, visit spoonmob.com/mattswint and follow him on Instagram @matija_breads. Visit facebook.com/matijabreads for all news and updates on Matija Breads. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On the debut episode of Parts Now Known season 6, Ray and Ben talk about Bourdain's trip to Cuba. They talk about tourism, the history of U.S. Cuba relations, whether they'd go there or not, and how Trump basically canceled this episode. Then for the second half of the podcast they talk about the current issues plaguing the coverage of the delta covid variant and college football realignment before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's episode of Spoon Mob's Chefs & Guests podcast series, Veritas sous chef Daniel Kamel joins the podcast to chat about his Romanian heritage, cheesesteaks, helping his mom shuck oysters and clams, getting his first real job at a sub shop, going to culinary school at Bradford, his time at McCormick and Schmick's, working for chef Alana Shock, jumping to Hubbard Grille, his stint at M at Miranova, learning from chef Bill Glover at Gallerie Bar & Bistro in the downtown Hilton hotel, Forno, being apart of the team at Wolf's Ridge Brewing when it was named best restaurant in Columbus, his brief stint at Rooh, finally getting a call back for Veritas, what its like working with chef Josh Dalton, who would win in a cookout between him and Dalton, why Veritas is so special, the current state of the food scene in Columbus, and more before answering the "burning grill" questions! For more on chef Daniel Kamel, visit spoonmob.com/danielkamel and follow him on Instagram @peanutbutter2paisley & @veritas614. Visit veritasrestaurant.com for menu details, reservations, and wine delivery. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.