This Is TASTE

Trinity Mouzon Wofford, cofounder of Golde and author of a home-cooking guide, shares simple, ritual-minded approaches to everyday cooking and family life. Teddy Kim, cofounder of hangover remedy Last Call and former entertainment writer/producer, discusses building a CPG brand and his media-to-startup shift. They talk vintage cookbook influences, component cooking, farmers markets, hangover science, and founding small businesses.

Jessica Koslow, chef and founder of Sqirl, talks about finally serving the dinner menu she’s imagined for years. She describes designing the bistro-style PM service, signature dishes like smoked beet agnolotti and squid with shrimp chorizo, playful table touches, and how delivery and staffing shape the restaurant’s rhythm.

Ari Weinzweig, co-founder of Zingerman’s and food entrepreneur known for building a beloved Ann Arbor deli and writing on leadership. Brad Hedeman, longtime buyer who sources and curates Zingerman’s offerings. They roam ingredient sourcing, tasting culture, mail-order growth, anarchist management ideas about dignity and involvement, and why baked goods and curated boxes spark nostalgia and joy.

Lucie Franc de Ferriere, baker and cookbook author who grew up baking on a family farm in southern France. She talks about bringing rustic French techniques to her East Village bakery. She explains her signature use of fresh flowers on cakes. She describes adapting bakery recipes for home kitchens and the story of launching her shop during COVID.

Dan Frommer, founder of The New Consumer and consumer trend reporter, walks the chaos of Expo West and flags what grabs buyer attention. He describes mouthfeel-forward samples, booth creativity, and standout new products. He also maps category trends like protein, bars, and functional beverages, plus why many food startups stumble.

Rocio Sanchez, a Mexican-American pastry-trained chef who brought heirloom corn and authentic tacos to Copenhagen. Dhriti Arora, an Indian-born Noma alum who blends Indian roots with seasonal Danish produce at Bar Vitrine. They talk about importing corn, translating Mexican flavors for Scandinavia, designing a tiny efficient kitchen, weekly rotating menus, and evolving casual taquería into a tasting-menu restaurant.

Christel Pixi, pastry chef and TV presenter who catalogs Denmark's fastelavnsboller. Klaus Thomsen, Coffee Collective co-founder and World Barista Champion who leads a Copenhagen coffee crawl. Nick Curtin, chef of Michelin-starred Alouette known for plot-based, locality-driven menus. They tour Copenhagen’s restaurants, specialty coffee scene, wood-fire and whole-animal cooking, and the city’s pastry and bakery traditions.

Flynn McGarry, a New York chef who rose from teenage pop-ups to acclaimed tasting-menu restaurants. Chloé Grigri, a Philadelphia restaurateur known for wine-forward, French-influenced spots. They talk about growing up in kitchens and public life, building and pivoting restaurant concepts, menu formats and sourcing, and the influences behind their dining rooms and wine bars.

Wolfgang Puck, Austrian-born chef and restaurateur who pioneered California cuisine and founded Spago. He recounts arriving in LA, shaping a new food movement at Ma Maison, and launching Spago with its wood-fired pizzas. Stories cover open kitchens, TV breakthroughs, building a global restaurant empire, and feeding the Oscars Governors Ball for decades.

Tanya Bush, Brooklyn-based pastry chef, writer, and co-founder of Cake Zine, and author of Will This Make You Happy, discusses her narrative baking memoir and the year that shaped it. She talks about pandemic baking, learning through failures, finding a pastry voice, ratios and technique, her work at Little Egg, and how regional memories and storytelling shaped her recipes.