Making Beans Podcast

Chef Dave Danhi is the founder and culinary force behind The Grilled Cheese Truck, which has gained significant popularity both locally and internationally. The truck has earned numerous accolades, including “Best Food Truck” over eight times from various media outlets and review guides, such as CBSLA.com (2012), LA Times Readers’ Choice Award (2011), Klout.com “Most Influential Food Truck” (2010 & 2011), LA Hot List (2011), ABC Channel 7 (2010), and MobileCravings.com (2010), to name a few. With 30 years of experience in the restaurant and food industry, Mr. Danhi’s melts have been featured on numerous lists, recognizing them as some of the best grilled cheese creations in the industry. He is also the architect of The Grilled Cheese Truck’s social media initiatives, with the truck ranked as the third most influential “tweeter” in Los Angeles and one of the most followed food trucks on Facebook and Twitter worldwide.

In 2005, Mr. Danhi acquired DD Factor, a hospitality recruiting company established in Los Angeles in 1959. The company has since played an integral role in identifying management talent for Southern California restaurants. Mr. Danhi’s culinary career includes serving as Corporate Chef at King’s Seafood Company from 1996 to 1999 and as Opening Chef at Habana Restaurant in Costa Mesa, a Nuevo Latino restaurant named Best New Restaurant in Orange County in 1995. He also held the role of Executive Chef at the now Michelin-starred Water Grill from 1996 to 1998. Earlier in his career, Mr. Danhi was Executive Chef at the Roxbury Supper Club in Hollywood from 1990 to 1992 and at Georgia restaurant, also in Hollywood, from 1993 to 1995. At Georgia, he earned numerous accolades, including the Robert Mondavi Award of Culinary Excellence (naming him one of the country’s top rising star chefs in 1994), Best Restaurant of the Year in 1993 by magazines such as Bon Appétit, Esquire, and Travel + Leisure, and Best Crab Cakes in Los Angeles for two consecutive years.

*Need a grilled cheese

https://thegrilledcheesetruck.com/

*Hospitality Recruiting 

https://ddfactor.com/

https://linktr.ee/MakingBeansPodcast 

https://buymeacoffee.com/makingbeanspodcast

John Wallace’s journey in the world of food started as a young line cook-in-the-making, cutting his teeth on the basics—washing dishes, building sandwiches, and flipping burgers in Wellesley, MA. Hospitality was in his blood; his father, a Cornell Hotel School graduate, managed the Harvard Club before moving on to the Wellesley College Club. But the real transformation came in 1973 when his parents acquired a 200-year-old gem, the Fitzwilliam Inn in New Hampshire.
From that moment, John was immersed in the industry, doing everything from busing tables to stirring stockpots. His culinary path briefly paused in 1978 when he traded kitchen whites for Army fatigues, serving as a medic until 1981. Upon returning to the Inn, he deepened his food knowledge, taking courses in restaurant management, cooking, and bookkeeping—preparing to one day helm the family business.
Then came the moment that would forever sharpen his culinary edge. Three days before Thanksgiving, with 400 reservations looming, the Inn’s chef abruptly quit. John stepped into the fire and found himself at home on the line. His love of cookbooks became an obsession, devouring the words of James Beard like a fine multi-course meal. But the true game-changer was a visit from a young, soon-to-be-legendary chef—Jean-Georges Vongerichten. A dinner invitation at Boston’s Marquis de Lafayette exposed John to the artistry of haute cuisine, forever altering his approach to ingredients, technique, and presentation.
In 1989, John moved to the Pacific Northwest, where his passion evolved beyond the kitchen. He spent 30 years in food sales, diving into the world of wild foraging—hunting for mushrooms, greens, and wild game. After years in broadline distribution and a stint running an espresso business, a chance connection with a coffee customer led him to the elite world of exotic foods. For 17 years, John sourced and sold the rarest, most coveted ingredients to the finest chefs in the country.
The pandemic in 2020 forced an abrupt shift, momentarily shuttering the company he worked for. John then turned to a new kind of service—helping people find financial stability as a mortgage broker. Now, as an American Legion commander, he dedicates himself to supporting veterans, offering guidance both in business and beyond. Though his days in the kitchen have ended, the lessons of precision, discipline, and passion he learned from food and his service continue to shape his work and his mission.

*Jean-Georges Vongerichten
https://www.jean-georges.com/

*James Beard new fish cookery book
https://amzn.to/3Rn0GQl

*Fine food purveyor
https://www.mikuniwildharvest.com/

*the other guy
https://www.dartagnan.com/

P/S
*Don’t sell napkins & potatoes!

*Links
https://linktr.ee/MakingBeansPodcast 

https://buymeacoffee.com/makingbeanspodcast

Fabien Castel, winemaker at Side Street Wine, was born in Paris and raised in the culinary hub of Lyon. With a background in biology and advertising, he briefly worked in the latter before embarking on a sailing journey across the South Atlantic. Following a series of fortuitous adventures, including a transformative stay in the Bolivian Amazon, Fabien arrived in America after meeting his lifelong partner, Dine. Inspired by her suggestion, he pursued winemaking and apprenticed under Adam Tolmach of The Ojai Vineyard for 22 years. Eventually, Fabien established his own brand, Side Street Wine, and now crafts his creations at Liz and Jeremy Haffner's Ojai Valley Brewery, located in Ojai, California, where he also showcases his distinctive vintages.

https://www.sidestreetwine.com  Found at: https://ojaivalleybrewery.com

*Check out this great book mentioned in the show. Heat by: Bill Buford  https://amzn.to/43ZNJDj 

Making Beans Podcast Links:

www.makingbeans.com

https://www.youtube.com/@MakingBeansPodcast

https://podcasts.apple.com/us/podcast/making-beans-podcast/id1796266350

https://open.spotify.com/show/4PCra27NnHTqcRgCFqXsFJ

https://buymeacoffee.com/makingbeanspodcast

In this episode, we sit down with Chef Dan Ceco, who I first met a few years ago when he joined me as my opening Sous Chef at a restaurant. Since those early days, we’ve built a lasting friendship, and Chef Dan has gone on to explore exciting new ventures in the culinary world.

Chef Dan Ceco has been dedicated to the culinary arts since the age of 15, training under renowned chefs and continually expanding his knowledge. His mission is to create exceptional food that reaches as many people as possible, believing deeply in its ability to heal, nourish, and bring people together. His culinary prowess was recently showcased when he won a culinary competition on the Food Network's Battle of the Decades, featured in Season 1, Episode 2. Currently, he is sharing his passion and expertise as an instructor at Oxnard College in California, where he mentors the next generation of chefs. In addition to teaching, Chef Dan is also opening a new Basque-inspired restaurant with a chef friend in Santa Barbara this summer, further showcasing his commitment to innovative and community-focused cuisine.

https://www.oxnardcollege.edu/departments/academic/culinary-artsrestaurant-management

https://www.amazon.com/Battle-Decades-Season-1/dp/B0CBMMVJJW

www.makingbeans.com

https://www.youtube.com/@MakingBeansPodcast

https://podcasts.apple.com/us/podcast/making-beans-podcast/id1796266350

https://open.spotify.com/show/4PCra27NnHTqcRgCFqXsFJ

https://buymeacoffee.com/makingbeanspodcast

Roberta Wilson: A Culinary and Literary Journey

Roberta Wilson is an accomplished pastry chef with 27 years of experience in the culinary arts and the author of six published books. Born and raised in the small town of Momence, Illinois, located approximately 90 minutes from Chicago, she has made Chicago, Illinois, her home for the past 19 years. Her journey in the culinary world began after graduating from the Cooking and Hospitality Institute, where she dove headfirst into the industry, building a strong foundation in both sweet and savory cooking. This dual expertise proved invaluable as she navigated the demands of high-end restaurant kitchens.

Career Beginnings and Rise as a Pastry Chef

Roberta’s career as a pastry chef took a significant turn in 2009 when she began working under the mentorship of Chef Rodelio Agoibot at Sunda. Having honed her skills in a challenging kitchen environment, she quickly distinguished herself with desserts that were described as delicious, unique, and artisanal. Her time at Sunda marked the beginning of her ascent in the pastry world, showcasing her creativity and technical prowess.

A Shift to Consulting and Writing

After her tenure at Sunda, Roberta’s career evolved as she embraced consulting and research and development (R&D) roles for various restaurants. This transition allowed her to explore new dimensions of her craft, applying her expertise to innovate and refine menus across different establishments. During this period, she also channeled her passion into writing, authoring six books, some of which weave culinary themes into their narratives. These works are available for purchase on Amazon, reflecting her ability to blend her love for food with storytelling.

Return to Pastry and Current Endeavors

The pandemic prompted Roberta to return to hands-on restaurant work, seeking an environment where she could continue her passion for pastry-making. She found her place at Misericordia Heart of Mercy, a non-profit organization in Chicago, where she currently serves as a pastry chef and baker. Her delectable creations grace the bakery and brunch menus, delighting patrons with her signature style. Even amidst her busy kitchen schedule, Roberta remains committed to her literary pursuits, currently working on a new novel while keeping her mind ever-focused on sweets.

Check  Chef Roberta’s website & check out her books: http://www.robertawritesnow.com

*Book recommended from the show: 

Rose Levy Beranbaum: The Cake Bible 

Amazon buy here:  https://amzn.to/3XMlwMh

*Recommended Chocolate & Cocoa powder:

Chef Roberta’s pick: Cocao Barry Guayaquil Dark Pistoles 64 % 

Chef John Wayne’s pick: Valrhona Araguani Dark 72% chocolate

Cocao Barry Cocoa powder extra brute

Amazon buy here: https://amzn.to/421FC7R

Today we are kicking it Old school Santa Barbara, California with my dear industry friend Meridith moore.  

Born and raised in Oahu, moved to L.A. at 14 and to SB in 1969. 

Worked in various food related industries until 2003 

Events Manager at the Santa Barbara Museum of Natural History 2003 - 2020.

Retired.

In this episode, we dive into the vibrant Santa Barbara hospitality scene, exploring its evolution from the 1960s to today. From legendary chefs and innovative winemakers to her experiences working alongside me, we cover it all—seafood, wine events, memorable brushes with Julia Child, and even a nod to Costco hot dogs. Join us for a tasty journey through decades of culinary culture!

www.MakingBeans.com

Let’s welcome my dear friend Rita DiPasquale! A professional foodie, artist & appraises & authenticater fine Art, now residing in New Orleans!

Rita DiPasquale is originally from Mosciano Sant’Angelo, a small town nestled between the Gran Sasso mountains and the Adriatic Sea, in the province of Abruzzo, Italy, about three hours east of Rome.  

 Ms. DiPasquale’s life in Italy was surrounded by wonderful world-class art and architecture.  She spent part of her childhood near family around Florence and in Rome and the Vatican, where the glories of Italian art inspired her pursuit of the arts.  Rita’s love of the culture of Italy has led her to a lifelong study of art, leading her to study at the University of Perugia in Perguia, Italy and finally obtaining her Master’s Degree in Art History with a concentration in Renaissance & Baroque Art and a minor in Studio Art at Kent State University.

 Rita DiPasquale is an art Historian and Fine Art Appraiser and Authenticator located in New Orleans, LA with her own international company of artistic scholars, Lucca Appraisal & Collection Management. Prior to that she ran her own art gallery The Vue in Cleveland, OH. 

 Rita’s work has been shown in galleries in Cleveland, New Orleans and Chicago, including some of her works being shown in Cleveland City Hall.  

 As a citizen of two countries, her inspiration for her art comes from both cultures. Rita's passions lie in her love of color and how color evokes emotions.  Her current series of color block paintings represent places that are dear to her heart:  an autumn landscape of her beloved Abruzzo, her favorite jazz club in New Orleans, and all of the splendors of Italian architecture, art and culture -- places that evoke joy, energy, romance and deep sentiment for Rita.  

 In addition to her artistic career, Ms DiPasquale is very active in food culture. As a long time member of Slow Food International & in connection with several other food forward women co collaborator of NEOFOODIES in Cleveland, she highlights & promotes eating clean real food, supporting local as much as possible & educating people on where & how to eat natural. Just like her passion for art, she is equally passionate about food, supporting our farmers, clean & sustainable food practices. Having severe food allergies herself, her goal in the food community is to bring forth a movement of bringing people back to the table, families cooking again & moving away from a fast food, processed life. Eating cleaner & healthier if given the right direction. 

Mentioned in the show:

https://www.celiachia.it/search-commercial-activities/ 

https://www.slowfood.com

*GF restaurants in rome italy

https://wheatlesswanderlust.com/gluten-free-rome-restaurants/ 

*Check out this great movie - The Big Night: New Jersey, 1950s. Two brothers run an Italian restaurant. Business is not going well as a rival Italian restaurant is out-competing them. In a final effort to save the restaurant, the brothers plan to put on an evening of incredible food.

Starring Stanley Tucci & tony Shalhoub

https://www.imdb.com/title/tt0115678/ 

Today’s guest is none other than Chef Jesse Almodovar—a private chef with a talent for transforming simple ingredients into unforgettable dining experiences. With a background cooking for elite athletes and UHNW individuals, Jesse blends precision, creativity, and a deep respect for global flavors in every dish he creates. His passion for food goes beyond the plate—he’s on a mission to make gourmet dining accessible, whether through intimate gatherings, building recipes to scale, or his new role as district chef to his local school nutrition program. He is enjoying his new found balance to life as he continues his quest to be the "daddest" man on the planet, while ever continuing his culinary quest for adventure and knowledge! 

Check out his social IG: https://www.instagram.com/cheffuerte/

The Story
Welcome to Making Beans, where we stir up raw and uncensored conversations about cooking, food journeys, and the vibrant experiences of working in the hospitality industry. 

The Menu
Each episode of our podcast dives into behind-the-scenes stories and features insights from our occasional guests. They share their culinary adventures, challenges, and the passion that fuels their love for food. We plan to include culinary demonstrations and share recipes to inspire and educate. Whether you're a seasoned chef, a food enthusiast, or just curious about what happens in the kitchen, this podcast will offer inspiration and insights as satisfying as a well-cooked meal.