#1487 - Janet Zuccarini & Evan Funke cover

#1487 - Janet Zuccarini & Evan Funke

NaN minutesEpisode #1487

Janet Zuccarini is the CEO & owner of Gusto 54 Restaurant Group. Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, CA.

Watch the full episode of #1487 - Janet Zuccarini & Evan Funke.

Episode Timestamps

  • Current Events Impacting Restaurants and Adapting to New Regulations

    • Discussion on the impact of rioting, chaos, and looting on restaurants
    • Challenges faced by restaurants in adapting to sudden reopening rules and regulations
    • Exploration of difficulties in managing restaurant operations during the pandemic
  • Adaptability and Tradition in the Restaurant Industry

    • Adaptability of the restaurant industry in response to changing circumstances
    • Emphasis on maintaining traditional culinary practices and craftsmanship
    • Focus on creating a connection between chefs and diners through handmade pasta and culinary traditions
  • Opening a Restaurant and Partnering with Chef Evan Funky

    • Janet talks about opening the restaurant Felix in LA after moving from Toronto for lifestyle reasons
    • Unexpected situation where the initial chef for the restaurant bailed out, leading to bringing in Chef Evan Funky through a recommendation
    • Description of Evan Funky's cooking style as 'casalinga' which resonated with Janet, leading to them becoming partners
  • The Craft of Handmade Pasta and Italian Dining Experience

    • Exploration of the art and depth of Italian cuisine and handmade pasta by Chef Evan Funky
    • Discussion on the differences in wheat types used in pasta making and the impact on digestibility
    • Insight into the dedication and mastery required for making pasta by hand, the rarity of such skill, and recommended spots for authentic pasta experience
  • Struggles Faced by Restaurants During Pandemic

    • Discussion on the challenges restaurants are encountering during the pandemic
    • Impact of the pandemic on iconic restaurants and their closure
    • Insight into the economic hardships faced by the restaurant industry and the need for government support
  • The Business Realities of Running a Restaurant

    • Exploration of the economic repercussions on the food industry due to the pandemic
    • Consideration of the intricate web of suppliers and employees connected to the restaurant business
    • Insight into the complexities and responsibilities of managing a restaurant from a financial and operational standpoint
  • Entrepreneurial Journey and Restaurant Business Expansion

    • Joe Rogan shares his entrepreneurial journey, starting with opening his first restaurant in Toronto and later expanding into real estate and multiple restaurant ventures
    • Discussion on the challenges of maintaining and growing a restaurant business over time
    • Impact of the pandemic on Joe Rogan's business, including the struggles faced during the closures and financial implications
  • Pandemic Impact, Financial Struggles, and Hope for Change

    • Reflection on the immediate effects of the pandemic, including the shutdown of operations and laying off of staff
    • Joe Rogan's thoughts on the ongoing pandemic, predictions about future waves, and the necessity of adapting to a new normal
    • Hope for positive change in society, emphasizing the need for tolerance, equality, and reform, especially within law enforcement
  • Awakening and Impact of a Singular Event

    • Discussion about the awakening caused by witnessing a man being essentially tortured
    • Reflection on the global impact of a singular event and the protests it sparked
    • Analysis of the systemic issues in law enforcement and the need for reform and mental health support
  • Challenges in the Restaurant Business and Importance of Hospitality

    • Critique of societal systems like underpaying teachers and frontline workers
    • The impact of COVID-19 on the restaurant business with sudden changes and challenges
    • Emphasis on the importance of consistency, understanding clientele, and the personal nature of cooking
  • Appreciation for Culinary Art and Hard Work in Cooking

    • Reflections on developing an appreciation for food as an art form, inspired by Bourdain's love for cuisine
    • Discussion on the evolution of culinary industry from a blue-collar job to a celebrated profession
    • Insights into the dedication and challenges faced by chefs, emphasizing the importance of time and effort in mastering the craft
  • Surviving and Innovating in the Restaurant Industry

    • Navigating the stresses and challenges of managing multiple restaurants and adapting to industry changes
    • Strategies employed during the COVID-19 pandemic to ensure survival and explore new revenue streams
    • Adaptation to the new normal with focus on safety measures and considerations for reopening amidst the uncertain times
  • Impact of Pandemic on Restaurants and Celebrity Influence in LA

    • Discussion on the challenges faced by the restaurant industry due to the pandemic
    • Exploration of the unique personalities of restaurants in LA, including celebrity spots
    • Observations on the impact of celebrity clientele and engineered dining experiences
  • Critique of Michelin Stars and Emphasis on Word of Mouth in Gauging Restaurant Success

    • Criticism of Michelin Guide's criteria for rating restaurants and exclusion of certain styles
    • Explanation on the role of word of mouth in determining a restaurant's success
    • Emphasis on customer feedback and accolades like Esquire's recognition over Michelin stars
  • Creating Memorable Dishes and Adapting to Changing Circumstances

    • Focus on creating dishes that leave a lasting memory and evoke a desire to return
    • Adaptation during the pandemic - transitioning to takeout and delivery to survive
    • The importance of flexibility and proactive measures in the restaurant business
  • Challenges Faced by Restaurants During the Pandemic

    • Staffing issues and concerns about safety and returning to work amid the pandemic
    • Discussion on government support like the CARES Act and emphasis on strengthening immune systems
    • Observations on the impact of protests and the need for restaurants to innovate and renegotiate to survive
  • Attention to Detail in Cooking and Importance of Ingredients

    • Discussion about the importance of attention to detail in cooking and how it impacts the dish's satisfaction level
    • Explanation of the background experience needed for creating seemingly simple yet delicious dishes
    • Emphasis on the significance of procuring high-quality ingredients from farmers markets and establishing relationships with farmers
  • Terroir Concept in Food and The Complexity of Meat Varieties

    • Exploration of terroir concept in food, including fruits, vegetables, and meat
    • Explanation of how different soil contents and environmental factors influence the taste of produce like broccoli
    • Discussion on the varying tastes and qualities of meat based on the animals' diets and locations of rearing
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