The Joe Rogan Experience #1487 - Janet Zuccarini & Evan Funke
Jun 8, 2020
Janet Zuccarini, CEO of Gusto 54 Restaurant Group, and Evan Funke, master pasta maker and chef-owner of Felix Trattoria, dive into the trials and tribulations of the restaurant industry. They discuss the emotional toll of the pandemic on small businesses and the complexity of reopening amid new regulations. Their conversation also highlights the art of handmade pasta, the cultural significance of cooking, and the financial struggles eateries face today. They emphasize the importance of authenticity and community support in navigating these challenging times.
AI Snips
Chapters
Transcript
Episode notes
Flour for Pasta
- Evan Funke imports six types of flour from four Italian regions for his pasta.
- He believes American wheat is over-manipulated and less digestible than handmade pasta.
Fresh Pasta in North America
- Evan Funke avoids fresh pasta in North America, citing a lack of expertise in its preparation.
- He believes most chefs lack the necessary skills and understanding, unlike in Italy.
Apprenticeship in Bologna
- Evan Funke learned pasta-making through a three-month apprenticeship in Bologna, Italy.
- Despite not speaking Italian, he immersed himself in the craft, working 10 hours a day, six days a week.