Paul Kulik—Le Bouillon & Via Farina (04/09/20)

What this episode covers

The award-winning chef discusses what moved him from a potential career in engineering physics to cooking, the importance of being open to trying new cuisines, what makes the Omaha restaurant landscape special, and how his businesses adjusted to the effects of the Coronavirus. Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter, Instagram, AND my blog Restaurant Hoppen! A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Frequently Asked Questions

How long is this episode of Restaurant Hoppen?

This episode is 1 hour and 4 minutes long.

When was this Restaurant Hoppen episode published?

This episode was published on April 9, 2020.

What is this episode about?

The award-winning chef discusses what moved him from a potential career in engineering physics to cooking, the importance of being open to trying new cuisines, what makes the Omaha restaurant landscape special, and how his businesses adjusted to the...

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