
#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