TOP Talk with Pace Webb
A weekly podcast
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TOP Talk with Pace Webb
Episodes
TOP Talk with Pace Webb
A weekly podcast
Good podcast? Give it some love!
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Episodes of TOP Talk
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The one thing we can always count on is change. This is a slightly different episode of Top Talk where we dive into the economics of the restaurant industry. We cover what the increase in minimum wage means for consumers and restaurants, but mo
Steve Sando is just one of those people you always want to be around - he is charming, witty, passionate, has an incredible palate and doesn't take himself too seriously. On this episode of Top Talk we hear about how he got started in the bean
Steakhouses have been around forever, so what does it take in the ever - evolving culinary climate to make something that has already been done for decades new, exciting and lasting? Tune into this episode of Top Talk to find out!
This episode of Top Talk is a perfect example of two guys absolutely following their passions and naturally letting a career take them to magical places. Andrew Jones of Field Recordings (small production wines of his favorite Central Coast gra
There comes a point in every entrepreneur's path when it's time to venture out from the nest of an employer and fly out on your own. Two fine dining chefs partner up to create a niche fast casual concept: Banh Oui. Tune into this episode of Top
Danny Trejo, actor, entrepreneur, advocate for young children at risk and animal rescue, joins us in the studio today to talk about his taco brand sensation: Trejo's Tacos. Opened only a year ago in LA it has gained much critical acclaim from t
Akasha Richmond knows how to keep food flavorful, honest, and simple. As a small child she knew she wanted to cook, but never dreamed of having a restaurant of her own. Tune into this eqisode of TOP talk to hear Akasha's fascinating story from
On this episode of TOP Talk we chat with founder of Roberta's Pizza, Carlo Mirarchi (which you can just say "mariachi" like the Mexican musical trio he says) about the kind "special sauce" it takes to have a successful spot: simple food + good
David Schlosser, the Chef/Owner of Shibumi, a new restaurant in downtown Los Angeles really is bringing a different kind of Japanese food and experience to America. Shibumi essentially means understated elegance and simplicity. The word is more
Thanksgiving has a bit of a different meaning if you work in the hospitality industry. It means like 400 pounds of turkey and 200 quarts of gravy and an unimaginable mountain of mashed potatoes, which don't cook themselves. While Freddy may be
I could have laughed with Gavin for hours and hours sharing poignant cooking stories or jokes of all kinds. Tune into this episode of TOP Talk for a good laugh and some real talk on making delicous food. If you're in the LA area you can experie
The best things in life happen organically: love, careers and food. Tune into this episode of Top Talk to hear an Italian from Long Island's tale of working through the restaurant world and how he landed in LaLa land to make his dream concept c
Bruce Kalman cooks with one main ingredient: love. Tune into this episode of TOP Talk to hear all about the winding road that led him to his acclaimed Southern California restaurant, Union and the eco-system he is building.
Ziggy's new cookbook, Ziggy Marley and Family Cookbook, is an extension of all the thing Ziggy stands for: peace, love, and freedom. Tune into this episode of TOP Talk to hear just how all of these ideals translate into his cooking.
You know when something just feels right and make a whole lotta sense? Everything about the Three Jerks (filet mignon beef jerky) is on brand from the Jerks' personalities to the branding and verbiage and most importantly the tenderness and fla
I don't know about you, but I simply must have one cup of coffee every morning, or else. But there is so much that goes into that one miraculous ritual of a cup. Richard Karno founded Groundworks coffee years ago on a whim. His first location w
Steven Arroyo is an artist of sorts. On this episode of Top Talk he shares a bit about his creative process of curating the ideal restaurant space. Learn about all the moving pieces it takes to have a great customer experience. And some of his
I could talk to this guy for hours! Robert Egger is a former nightclub owner turned social reformist through food. For over 20 years he has paved the way for providing affordable food to those in need on a large scale in the most resourceful fa
Not too much is known about David Bernahl, or at least about his crazy entrepreneurial start. He's just one of those people that didn't think there was anything he couldn't do. There is so much power in just going for it. Tune into this episode
Spending summers with his mother's family in Emilia Romagna, Steve Samson learned to appreciate regional Italian food from a young age. This week's episode of TOP Talk is a great story of how to trust your instincts and pursue the career of you
Billy Dietz has found his true calling as a Tea Development Specialist at DavidsTea (Yes, this is a real job. Tune in to find out more about how he got on that train!). He gives us a thorough, but never boring, overview of the main varieites, s
Luke Mathot, Corporate Director of Food and Beverage for Fairmont Hotels and Resorts in the Americas, grew up in the hotel business. From a young age he found great joy in entertaining family and friends. Hear how Luke worked his way up from th
Even as a child Leah was obsessed with the Italian culture. It's no surprise she met and married one. Her love of pasta drove her all over Italy to learn the art of pasta-making so that she could create her own line of high quality, small batch
Do you love creating special memories with your family, but don't love all of the mess? Three savvy ladies (Sarah Michelle Gellar, Galit Laibow, Gia Russo) decided to make it easier on us (as well as artificial flavor - free) by creating a pre-
Hear all about why McConnell's is THE best on the shelf when it comes to your ice cream indulgences this summer. Owner, Michael Palmer, tells us all about the rich history of McConnell's and the process of making every little ingredient from sc
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