Back of House

In this episode of the Back House Podcast, Todd Reding interviews David Garland, the right-hand man of renowned chef Chris Bianco at Bianco Pizzeria. They discuss the journey of Bianco Pizzeria, the challenges of running a restaurant, the importance of creating a positive work culture, and the realities of staffing and customer expectations. David shares insights on celebrity encounters, the dynamics of kitchen staff, and the lessons learned from years in the industry. The conversation highlights the dedication and hard work that goes into making a successful restaurant while maintaining a fun and engaging environment for both staff and customers.

In this engaging conversation, Todd introduces Yeti Norvell, a multifaceted individual with a rich background in adventure, culinary arts, and off-road competitions. Yeti shares his journey from a dishwasher to a head cook, emphasizing the importance of hands-on experience. He recounts his thrilling expedition to the Arctic Circle, detailing the logistics and challenges of feeding a crew while on the road. The discussion also delves into outdoor cooking techniques, favorite recipes, and the influence of local flavors on his culinary creations. As the conversation wraps up, Yeti hints at future projects and the excitement of freestyle traveling.

Back of House is a podcast that delves into the authentic experiences of the restaurant industry, highlighting the hard work, challenges, and stories behind the scenes. Host Todd Reding emphasizes the importance of understanding the realities of running a restaurant, especially in rural communities, and aims to engage listeners with real stories from various individuals in the industry. The podcast seeks to create a community around food lovers and restaurant workers, providing insights into the culinary world without the polished facade often seen in mainstream media. Produced by Sizzle Media