Breanne Kostyk

Breanne Kostyk

Breanne's Five Rules for Making Sandwiches This week I’m joined by Breanne Kostyk [https://www.instagram.com/flourmoonbagels/?hl=en], the co-owner and head baker of Flour Moon Bagels [https://flourmoonbagels.com/] in New Orleans, to talk about her Five Rules for Making Sandwiches. From choosing great bread and never settling for a dry sandwich to building texture, height, and balance into every bite, Breanne breaks down what separates a forgettable lunch from one you’ll think about for the rest of the day. Whether you’re packing a picnic, heading to the beach, or just making lunch at home, this conversation is a reminder that even the simplest foods deserve care and attention. I’ve always believed there’s an art to making a great sandwich. It isn’t just about stacking ingredients between two slices of bread—it’s about creating something that feels complete. Every choice matters: the bread, the crunch, the sauce, the balance of salt, acid, fat, and freshness. A great sandwich can be comforting, nostalgic, and deeply satisfying all at once. Breanne approaches sandwiches with the same level of craft that a chef brings to a composed plate, and I love that philosophy. It reminds us that everyday cooking is full of opportunities to make something thoughtful, generous, and memorable. Introduction Hello, and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz. Today, I’m down in the Big Easy talking shop with Breanne Kostyk, the co-owner and head baker of Flour Moon Bagels. She shares her five rules for making sandwiches. She talks about the importance of choosing good quality bread, how there is nothing worse than a dry sandwich, and that by building for height and balancing flavors, you’ll be able to craft the perfect sandwich anytime you step into the kitchen. It’s a great conversation for the summertime. If you’re packing a picnic or out on the road and you want to bring your own food, there is nothing better than a homemade sandwich. So let’s get into the rules here on HRN. Breanne, it is so nice to meet you. Thank you for taking some time out of your busy baking schedule. Welcome to Five Rules. Yeah, thank you so much for having me, Darin. I’m really excited to be here with you. There is something so personal about a sandwich. Why does almost everyone have such a deep relationship with them? Sandwiches are so nostalgic. They’re the first thing your mom packs in your lunchbox going to school, your summer vacations on the beach, and just having a sandwich packed in the cooler for you after a day of swimming. What I love about sandwiches is it’s everything within the bread. It’s the whole meal in one handheld bite. New York is arguably America’s launching point for bagels and the bagel sandwich. What makes this form of bread such a perfect delivery system for a sando? A bagel has that crunchy exterior and the chewiness is really something you can sink your teeth into, which is really satisfying. You can fill it with anything. Any possibilities—not just cream cheese and salmon—but we really take it to that lunch sandwich that you would like. When you started Flour Moon Bagels in New Orleans, why did you want to bring the New York-inspired style to the city? I grew up in Connecticut, I went to school in New York, and I ended up moving south after the recession. I’ve been there. I ended up in the South, so I really missed that bagel that I used to get right down the street from my campus. I had been a fine dining pastry chef for ten years prior to starting Flour Moon Bagels. I worked for the Ace Hotel in New Orleans. There, I started experimenting with bagel recipes. Over the years, that recipe evolved. I just wanted to keep on improving it. We had so many visitors from out of town, specifically New York, and they were just surprised that this hotel bagel was actually really good. The fact that you have been able to develop a New York-style bagel that impresses New Yorkers is nothing short of incredible, which makes me so excited for you. That dedication to perfecting that bagel style really shows your dedication to the craft and ties directly into your first rule. Rule #1: Choose Good Quality Bread What’s your rule number one? Rule number one: choose good quality bread. Pick something up from your local bakery. You want something super, super fresh. If you get something just at the grocery store, you don’t know how long ago that was made or how long it’s been sitting on the shelves. I really love nice focaccia, something really hearty, rustic sourdough, bagels, or baguettes. Something that, when you bite into it, bounces back in your mouth. Something also with a nice crumb to it because then it’ll soak up everything—all that flavor in your sandwich. Having great bread is the foundation of a great sandwich, but I can sometimes forgive bad bread and sometimes I can ignore less-than-quality turkey. What I can’t excuse is a dry sandwich, which is a big part of your rule number two. Rule #2: A Sauce Is Mandatory Rule number two: a sauce is mandatory. Full stop. Nobody likes a dry sandwich. Mayonnaise, aioli, mustards, olive oil—there are just so many possibilities that you can add to your sandwich to give it flavor and make it not dry. You can get creative. You can do salsa verdes. I really like jams or mostardas, especially with really salty Italian meat. I think that’s one of my favorite go-to combos. Love it. That’s one of my formulas if I’m running specials: salty meat and something sweet and acidic. I just love that. I would say one to two sauces are great, but once you hit three, your sandwich might get a little too wet. Dry is a shonda. Soggy is a crime because that could have been prevented. You talk about flavors that play off each other—salty and sweet—and this idea of mixing different types of elements in a sandwich is a great way to make a successful one. That brings us to your third rule. Rule #3: Add Texture Rule number three: add textures to your sandwich. You want crunchy, hearty greens. If you’re putting veggies on that sandwich, I recommend slicing them thick so they have a little bit of crunch. I love anything pickled. Just your standard pickle. Pickled hot peppers are really delicious. Then you can also get crunch with bacon. We all are familiar with adding potato chips to a sandwich, which is pretty classic, but you can even think beyond the chips. Maybe it’s crispy shallots. We recently ran a special that was a pork roulade, and we put crunchy chicharrones all crushed up on there. It just adds a little bit extra. Once you’ve landed on the elements you want for your sandwich, understanding how to physically lay everything out is quite the art, which ties directly into your rule number four. Rule #4: Add Height Rule number four: add height to your sandwich. Make it visually appealing. I have this theory that if I’ve eaten too much and I need to digest my food, I scroll Instagram and I look at pictures of food. It makes me think that I’m hungry. You want to fold your meat and stack it so that visually it’s layered higher. Then stack it with some colorful items too. You don’t want just beige on beige. You don’t want just turkey and white cheese. Add vegetables that have color to them. Color and height—you look at that, and that’s really appetizing to me. Once you understand all the fundamentals—the bread, the sauces, the contrasting textures, the layering of the sandwich—you’ve really started to master everything that goes into making the perfect sandwich. Your fifth and final rule deals with something that people actually forget, but this core fundamental is something you should never ignore when making the perfect sandwich. Rule #5: Create a Balance of Flavors What’s your rule number five? Rule number five: create a balance of your flavors. Yes—salt, fat, acid, umami, sometimes heat or sweet, maybe combining the heat and the sweet. A sandwich should really be a vessel to hit all of those notes that you crave and leave you wanting nothing more after you’ve eaten that sandwich. Closing Breanne, thank you so much for sharing your five rules for making sandwiches. If people want to visit Flour Moon Bagels, learn more about what you’re making, or check out what I assume are daily sandwich specials posted to Instagram, where can they go? How can they see what you’re up to? Yeah, you can visit us at @fllourmoonbagels on Instagram. If you’re in New Orleans—I know it’s not a po’boy, it’s not a beignet—but we’ve got some great bagels in New Orleans. If you’re down here, please stop and visit us. Amazing. Well, I can’t wait to swing through New Orleans and grab a bagel the next time I’m in town. All right, thank you. See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].

Trinity Mouzon Wofford

Trinity’s Five Rules for Eating Well on a Budget This week I’m joined by Trinity Mouzon Wofford [https://www.trinitymouzon.com/], the co-founder and CEO of Golde [https://golde.co/?srsltid=AfmBOopRJ2Xb7LeEYYSmSvA_O5Iyh6B1117rhyBsXfB0ua_xAISLODYE] and author of Eating at Home: The Nourishing Practice of Everyday Cooking [https://www.penguinrandomhouse.com/books/769238/eating-at-home-by-trinity-mouzon-wofford-with-rebecca-firkser/]. Trinity shares her Five Rules for Eating Well on a Budget, from rethinking the farmer’s market and building a produce pantry at home, to embracing the bulk aisle, and making meals something to share. It’s a conversation that reminds us that cooking well isn’t about spending more, it’s about paying attention, building habits, and finding joy in the everyday rituals that nourish both ourselves and the people around us. I’ve believed for a long time that money isn’t the best measure of abundance in the kitchen. Some of the most memorable meals I’ve ever shared were built from simple ingredients, thoughtful planning, and the desire to make sure everyone left the table feeling cared for. Trinity’s rules reinforce something I’ve come to appreciate over years of cooking and hosting: generosity isn’t about extravagance. It’s about effort, about taking the time to cook for someone else, pulling up another chair, stretching what’s in the pot just a little farther, and discovering that the richest meals are often the ones made with the greatest intention. Introduction Hello and welcome to five rules for the good life I’m your host Darin Bresnitz today I’m joined by Trinity Mouzon Wofford who is the co-founder and CEO of Golde and whose new cookbook eating at home the nourishing practice of everyday cooking is one of my favorite cookbooks of the season she’s here to share her five rules for eating well on a budget she talks about the importance of not side eyeing the farmers market that by building your own produce pantry will allow you to put affordable recipes and that by joining together around the table is not only a way to save money but will enrich your life overall it’s a fantastic conversation for anyone who’s looking to get more out of their dollars at the markets and to also support the local community at the same time so let’s get into the rules here on HRN Trinity it is so nice to meet you thank you for coming to us all the way from hudson valley appreciate you making the time to be on the show thanks darren I’m excited to talk some rules yes you have had a long career as a writer what drew you into the food world specifically I think I’ve always identified romantically as being a writer but the core of a lot of my work has been on the entrepreneurial side building a brand sure the book came about I mean I’ve always been involved in this health and wellness world through Golde and so that edible side of it was there I was pregnant with my first kid I was in the depths of running my business and I wasn’t a professional chef but why did any of that stop you from running your first cookbook it almost did the woman who ended up being my agent I think that I came to her and said I really don’t think it’s a good time but funnily enough I trusted her faith in my vision rather than saying no or diving all the way in I kind of just kept taking the next step and the next step and I wouldn’t say it was a before you know it because the whole thing took four years of course before I knew it there was a book writing your first cookbook Starting your own business getting started as a writer all of the early points of any of those endeavors notoriously do not pay well but that doesn’t mean you have to eat poorly right what do you remember of those early days and those early dishes that you cooked at home from that scrappy time in your life I was in my early 20s when I started my business I co-founded it with my now husband shout out we’re high school sweethearts so it’s been codependent for a really long time we didn’t have a lot of funds to go around I was at this time pulling out forty dollars a week in grocery budget sure I actually found that my dollars went a lot further when I skipped the supermarket and went straight to the union square farm where I could go direct to farmers that also helped to inform a more seasonal way of eating most of the time lunch was rice with a pickled red cabbage on top over and over again like it’s spring so there’s turnips a lot of it was this very simple food that was also deeply comforting deeply nourishing and pretty friendly to a tight budget Just because you’re on a budget doesn’t mean you don’t have to eat well and that you don’t have stories to tell and that is very true in your first book eating at home the nourishing practice of everyday cooking given that it was a multi-year journey to write this and you had your business and your baby there was so much life to fit into this book how did you narrow down the stories and recipes you wanted to share the recipes are all mine and my husband issei’s home recipes beautiful so a lot of it was really issei and I writing down and collecting what our meals were on any given week the sunday pancakes or the lunches which are still usually rice with vegetables the first idea for the book was okay well we’re going to talk about how to eat well according to trinity founder of Golde right the first things that I was coming up with were eat more locally make a ritual of visiting your farmers markets etc and the response that I would get as I started to put those ideas together was this is very nice it’s a process it’s about chiseling the thing out of the stone right yes the response tended to be people are busy yep what can they do that’s a little bit more realistic I knew we were all busy and yet I think that’s really the reason why we need more home cooking than ever yes we are simultaneously living at a time where we’re so aware of meditation and exercise and all of these practices to be more we know that we’re stressed we’re going to therapy yes one of the things that has helped me the most in feeling more grounded in the moment is cooking sitting down to a meal is even grocery shopping with my family in a way that isn’t like let me get this over with Seeing how you practice what you preach when it comes to cooking and living that life I am so excited for you to be sharing your five rules for eating well on a budget just because you don’t have a lot of money to spend doesn’t mean you can’t spend it smartly and support your local community Rule #1: Don’t Side-Eye the Farmer’s Market Which ties into your rule number one rule number one is don’t side eye the farmer’s market I have been on a tear with this when I was talking about the book I would say oh the farmer’s market and it was like oh the farmer’s market your basket your tote bag the farmer’s market trips people up because for the most part they get stuck on the strawberries yes they’re like oh my god 14 a pint I can’t afford to eat here this is ridiculous you’re missing the hard-working produce you’re messing the turnips you’re mixing the rutabagas you’re missing the kale the potatoes that stuff is not on average any more expensive than you’ll find at the supermarket so often we feel like the sky is falling and there’s nothing we can do except vote and pray but like one other thing that you could do hear me out on this is you can find small opportunities to funnel your dollars into more direct localized economies that does not have to mean all of a sudden going full barter it could just mean getting your potatoes from once you start buying this produce you will understand how much you can physically get for the money that you spend so much so that you might get overwhelmed by how much you’re bringing home but having Rule #2: Build a Produce Pantry of Always-There Staples Rule number two is build a produce pantry of always their staples one of the things that freaks people out the most about cooking from scratch is they buy some vegetables and then they open up their fridge and it’s 5 30 pm and everyone’s already hungry and they have no idea what to do with a cauliflower or how to combine it with whatever they’ve got sure you get better at that the more you cook but the secret to accelerating the pace is to just buy the yes there’s a lot of produce whether it’s leafy greens or it’s just things that store really well that are going to be available nearly year-round you can build out a habit of buying them again and again so you can sprinkle in the fun little seasonal things try something new but ideally when you’re opening up the fridge and trying to figure out what to cook you’re not staring down a whole bunch of stuff that you’ve never cooked before this idea of creating a familiar supermarket or pantry within your house does come with practice both in figuring out your preferences in what you eat and what you like to cook once you’ve discovered what works for you heading through this Rule #3: Venture Into the Bulk Aisle Section of any supermarket makes up your rule number three rule number three venture into the bulk aisle this took me a really long time interesting I am a fairly new convert to the bulk aisle most of what you’re paying for and I can say this with confidence because as an entrepreneur in the consumer product space it really is this way most of what you’re paying for when you buy a food product is packaging if you can bypass the cost of somebody siphoning off your almonds into a nice little packet and the cost of the packaging itself you can save a whole lot of money on your grocery bill so what I buy in bulk right now now are popping corn kernels and I make popcorn myself right there with you oh my god you don’t have to spend seven dollars on chips anymore cooking oils vinegars that great machine where they grind the peanut butter for you when you press the button that’s joyful instant whimsy you also organize things into your own jars etc and it makes it a lot neater and easier to have all of your stuff in the cabinet all these separate branded boxes and bags are so it’s like a nightmare and then I don’t want to go in there and I don’t want to cook and you’re heaving this great sigh trying to find your baking powder or what have you once you have a working kitchen and a working pantry you’ve organized it you know it’s in there you know what you like working then you got to get to the actual process of putting it together which is a fundamental tenant Rule #4: Great Ingredients, Simply Cooked Of your rule number four rule number four is great ingredients simply cooked I think one of the things that freaks people out about cooking from scratch is this idea of these very involved multi-step processes you’re gonna need 10 different spices and you’re going to buy a spice just for one recipe and you’re never going to use it again sure I like to get the best quality stuff I can get within reason that is saving you more money than any other tip yes buy a good olive oil find a salt that you like when you get a good vegetable from the farmer’s market you can just slice it up and put some olive oil and salt over it and just call it a day for like 70 percent of dishes. Rule #5: Eat Together Ii love the process of cooking and I think once you get into this rhythm and this world of being one with your kitchen it really is a beautiful thing and your fifth and final rule talks about once you bring more food and more joy nto your kitchen you’re able to do this what’s your rule number five rule number five is eat together I love it if you have literally anyone else at the table with you it feels so much more obvious and beneficial to make something and make it a little lovely it’s harder to do that if you’re constantly eating alone there’s a difference between the occasional peaceful meal to yourself which I definitely can appreciate as mom and the habitual avoidance of some sort of communal gathering it doesn’t matter if you’re living with family or however your situation looks this could just be getting some friends over on a weekend the other big benefit of eating together too is that then you’re getting into this process of the collective and you’re talking about being in the kitchen together sharing the workload of prepping the food cleaning up afterwards you find as you start to build out these habits of eating more collectively that there’s more than enough to go around Always. Closing Trinity, congratulations on everything. If people want to get the book, if people want to check out Golde, if they’re going to be a little bit and people want see what you’re cooking, where can they go? How can they see what You’re Up To? I have a website and it’s TrinityMouzon.com The Book Eating at Home is available everywhere that books are sold. Golde is Golde with an E at the end, .co .co and on Instagram I am at Trinity Muzan and Golde is at Golde. I love the book, and hopefully I’m in the Hudson Valley soon, and we can eat together and celebrate life. That sounds wonderful, thank you, Darin. See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].

Renata Ameni

Renata’s Five Rules for Bringing Fine Dining to Everyday Baking This week, I sit down with Renata Ameni [https://www.instagram.com/renata.ameni/?hl=en], executive pastry chef and partner at Birdee [https://www.instagram.com/birdeenyc/?hl=en], to talk about bringing the mindset of fine dining into everyday baking. After spending years in some of the world’s most exacting kitchens, Renata shares her Five Rules for Bringing Fine Dining to Every Day Baking. She talks about one piece of equipment that is a must-have, how to set up your station for success, buy a scale, and to never overlook the power of a thoughtful garnish. Whether you’re baking your very first loaf of bread or trying to make your cakes, cookies, and pastries just a little bit better, these are practical lessons that will immediately change the way you approach the craft. One of the things I admire most about Renata is that she doesn’t see fine dining as something exclusive or unattainable. Instead, she treats it as a way of thinking. Precision isn’t about perfectionism; it’s about removing variables so your creativity has room to shine. The same discipline that helped her succeed at Eleven Madison Park and Saga now shows up in a neighborhood bakery where the goal is simple: make someone’s day a little better through a great pastry. It’s a reminder that excellence rarely comes from complicated techniques. More often, it’s the accumulation of small, intentional decisions repeated over and over again until they become second nature. Introduction Hello, and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz. Today, I’m back in Greenpoint chatting with Renata Ameni, who is the executive pastry chef and partner at Birdee. She’s here to share her five rules for bringing fine dining to everyday baking, about the importance of having a scale at home, how choosing the right plateware elevates what you bake, and that by perfecting the balance of salt and acid, you’ll be able to level up your at-home baking game. It is incredible insights for someone who has baked at some of the highest levels of dining and a great guide for anyone who’s looking to try baking at home for the first time or for anyone who’s looking to raise their prowess. So let’s get into the rules here on HRN. From Brazil to Fine Dining Renata, so nice to meet you coming from my old stomping ground of Williamsburg and Greenpoint. Thanks for making the time to sit down and chat with me. Of course, thank you for having me. Brazil has such a rich tradition of pastries. What do you love about Brazilian baking culture that is different than French or Italian or any other parts of the world? First of all, it has a lot of eggs, has a lot of yolks because it comes from the Portuguese. So the Portuguese nuns, they use egg whites to starch their uniforms, so they had all these egg yolks leftover. So they start making sweets with that. I feel like in Brazil, the pastries, the sweets, they’re very easy to make. It’s very easy to make at home. It’s fast. You don’t need thousands of equipment or anything like that. So I think that this is great. Lessons from the World’s Best Kitchens You’ve worked at some of the highest upper echelons of fine dining, Jean-Georges, Eleven Madison Park, and Reisa. What mentality and what tips did you take away from those moments in your career? Those places changed my life. It was a lot about discipline, especially at Eleven Madison Park. The practice, like boring thing that you have to make every day, that really makes you better. The way that you approach your cooking, more than just sit down to eat, it’s the whole experience to make people feel that they’re special. Opening Birdee Pulling from your background from Brazil and baking there and working in these fine dining restaurants, you have now opened your first solo bakery, Birdee, in Williamsburg. When did you realize it was time to take flight on your own? What did you want to say? Working in restaurants, pastry chef always has to kind of adapt to what the savory chef is doing, right? Sure. I always had all the freedom at Crown Shy and Saga and everything that James would let me do anything. But still, you have to align with the kind of food that the restaurant serves. At one point, I’m like, I just want to be able to do my own thing. It’s not that I wasn’t. I really was. I just wanted not to be behind anyone’s shadow, which was really hard for me because then you kind of own the spotlight. Everything you make is on you. Can’t blame on anyone else. The Five Rules Rule #1: Get a Scale I am not a baker. I am much more comfortable as a savory chef. A lot of the times when you think about that type of cooking, you go more to these fine dining, high-end, Michelin-star type restaurants. What most people don’t realize is that you need to bring those same elements if you want to have that same type of success when you’re making baked goods, which is why I’m so excited for you to chat about your five rules for bringing fine dining to everyday baking. Now, when I got into bread, I got the first piece of equipment that you talk about and it changed everything. What’s your rule number one? Get a scale. Full stop. It’s the simplest thing. It doesn’t have to be a fancy scale or anything like that. You can get measuring spoons too. No. Just get the scale. It’s worth it. It’s a little investment. It’s going to really change the way you bake. It’s easier, you’re going to make less mistakes, and it’s going to be worth it. Rule #2: Have Your Mise en Place Ready Once you get a scale, once you know the exact weights, I have found that being prepared is another key part of baking. So being prepared in this way is a big part of rule number two. Have your, we call it in restaurants, mise en place. It’s going to be a huge problem. You’re going to have to do it all over again. And that’s what I tell my team. I’ve been doing this for 20 years. I still do it. I finish scaling things. I go back to the recipe and I kind of cross everything that is already scaled. You can always adjust to savory. When that bread is fully baked, there’s no putting salt back in. No, there’s not. And it depends on the bread you’re making. You have sourdough, whatever. It’s going to take you three days to be able to make that recipe again. Rule #3: Elevate Your Plateware Since I mostly make pizzas, I have either a cutting board or a metal pizza platter that I serve all my food on. Anytime I do anything else, I feel like the presentation is always lacking. Having these elements in your pantry makes up your rule number three. The plateware where you serve your food is going to matter because a lot of fine dining is the presentation. Have wooden boards or if you have a big platter, things that are really nice that you already have at home. It’s not like you have to go buy anything. Of course. Be creative. Sometimes you think you have this vintage stuff at home that was from your mom or your grandma. It’s going to elevate whatever you want. Rule #4: Garnishes Matter Once you have the pastry or the bread or whatever you baked on the plate, adding little flourishes can take what you’re making up to another level, which is your rule number four. Garnishes, they matter. If you’re making a cake, make a crumble. Put a little crumble on top. Put fresh fruits. If you’re able to buy microgreens and microflowers, they’re your best friends. It takes nothing. You don’t have to do anything. But if you put it on top, it already looks super elevated. Rule #5: Balance with Salt and Acid You’ve done the measuring. You’ve done the plating. But when you’re thinking about what goes into making an elevated fine dining type of baked good, pulling from the savory world makes up your fifth and final rule. What’s rule number five? Salt and acid. All the time. All the time. Always salt. And acid is super important, especially for cake. Put some acid in the frosting. It’s going to take something that is, “Oh, this is tasty,” to, “Oh my God, this is amazing.” I like this burnt honey cake that we make at Birdee. It’s very salty in a good way because there’s the burnt honey and you add the salt and it just brings you to a whole other level. I like to serve it with a very acidic strawberry sorbet. Where to Find Birdee Renata, if people want to see what you’re serving or check out what you’re doing or just come by the shop, where can they go? Come to Birdee at the Refinery at the Domino Building, and we’re there literally every day of the week. Amazing. Well, Renata, I cannot wait to swing in and grab some pastries. Something very sweet and something very sour. Thank you so much for having me. I hope to see you there soon. See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].

Joe Beddia

Joe's Five Rules for Building a World for Yourself Joe Beddia didn’t just build one of the best pizzerias in America—he built a world. From the moment you walk down the alley and step through the door at Pizzeria Beddia, you can feel that every detail exists for a reason. In this episode, Joe shares his Five Rules for Building a World for Yourself, from finding work that genuinely inspires you to surrounding yourself with people you want to spend your days alongside. We also talk about the challenge of protecting your values as success arrives, why your name is your most valuable asset, and how building something lasting requires equal parts conviction, curiosity, and restraint. Whether you’re opening a restaurant, starting a business, or simply trying to create a life that feels like your own, Joe’s rules are a thoughtful roadmap for doing meaningful work on your own terms. There’s something about going home to Philadelphia that always resets me. Maybe it’s because so much of who I am was shaped there, or maybe it’s because the city has always rewarded people who care more about substance than spectacle. Every trip home is an excuse to revisit old favorites, but even more than that, it’s a chance to see what people have built since I left. Joe’s restaurant is one of those places. It isn’t just a great pizzeria—it feels complete. Every corner, every plate, every decision reflects the same point of view. As someone who spends a lot of time talking to people about creativity, I find fully realized visions endlessly inspiring. They’re a reminder that the best work doesn’t happen by accident. It happens when someone has the courage to imagine an entire world—and then patiently builds it, one decision at a time. Five Rules for Building a World for Yourself Joe Beddia Hi everyone, before we get into today’s episode, I have a little bit of housekeeping to take care of. I am so excited to announce that I am partnering with the Food Institute who has acquired HRN and is the new home for Five Rules for the Good Life. Together, we’re going to be growing I couldn’t be more excited about this new partnership and excited to see where we take the show. Introduction Hello and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz. Today, I’m in my hometown of Philadelphia chatting with Joe Beddia, the chef and owner of Pizzeria Beddia and the author of the incredible pizza book Pizza Camp. He’s here to share his Five Rules for Building a World for Yourself. We talk about the importance of doing things that inspire you, working with people you want to be around, and staying true to your vision and values as you grow. It’s a great conversation for anyone starting their own business—or anyone looking to build something meaningful with intention. So let’s get into the rules. Building a World Joe, so good to see you. Thanks again for all the hospitality the last time I was in Philly. Welcome to the show. Thank you. Excited to be here. For anyone who’s ever visited Pizzeria Beddia, they really get a sense of your vision. How did you approach bringing your worldview and mentality into the restaurant? I had a unique circumstance where I had a very small pizzeria for five years. It was literally myself making pizza in a 300-square-foot shoebox. When our lease was up, I was approached by a startup restaurant group in Philadelphia. I got creative control over the menu, the design, and everything, which is probably pretty rare. I worked with a lot of friends and really tried to create something special. It was a different time. We were developing this in 2017. Money was different. We did it for a lot less and got a lot more for our dollar. I was there when it opened, and I was there a couple months ago. You can still feel the DNA of what you wanted to build, even though it’s evolved over the years. How has it changed? It’s evolved through the people. We have different cooks now. Our head chef and sous chefs are different. I’d probably say the restaurant is the best it’s ever been. That’s really a testament to those individuals and how they’re able to work together. At this point, I don’t really want any credit. I created something, but I’d like them to take ownership. Giving someone the opportunity to be creative and own new menu items has been amazing. From my perspective, it’s such a great experience because you walk down this little alleyway, see the neon sign, walk through the door, and suddenly you’re inside this whole world you’ve built. What do you hope people feel when they come here? I like keeping tradition alive by using really great ingredients and making well-fermented dough, but I also like stretching ourselves creatively. We pickle strawberries and make burrata salads. You can come for a traditional pizza that reminds you of your childhood, but you can also have a great soft serve with amaro on top or a beautiful bottle of wine. It’s about honoring tradition while giving ourselves permission to be creative in the same space. Now that you’ve been open since 2019, written an incredible book, and received so much recognition, I’m excited for you to share your Five Rules for Building a World for Yourself. Rule One Go Where You Feel Comfortable A lot of people feel like they have to constantly push themselves or chase opportunities that don’t really fit who they are. But your first rule is about grounding yourself before you build something. What’s Rule Number One? Go where you feel comfortable. That’s a tricky thing because you should absolutely challenge yourself. But you should also feel like you’re in a space that makes sense for you. You want to work for a great chef. It might be difficult. But if you’re learning and growing, every failure becomes growth. It’s kind of like Philadelphia. You come into this town and it’s rough around the edges. But once you prove yourself, people invite you into their homes. Kitchens work the same way. You have to earn your place. Rule Two Find What Inspires You You have to be inspired enough that you’re willing to dedicate your time—and really part of your life—to something. I feel fortunate because I became obsessed with pizza while working in restaurants. I’d travel to New York, visit all the old-school places, go to Di Fara, Totonno’s, Una Pizza. I was fascinated by serious pizza makers. Eventually I started experimenting on my own and realized, “I want to take a shot at this.” How do you become inspired? For me, it was traveling and tasting. That’s what changed everything. Once I found that inspiration, I decided to go all in. Rule Three Work With People You Want to Be Around Going all in on a restaurant means endless hours. Finding the right people to spend those hours with is one of the hardest parts. What’s Rule Number Three? Work with people you want to be around. Someone doesn’t have to have the most experience in the world. They just have to be a good person. They need to care, show initiative, and be interested in learning. You can teach almost anyone the technical side of the job if they’re passionate about the work. Rule Four Figure Out What Medicine Works for You Even if you’ve found inspiration and surrounded yourself with good people, this work is still incredibly difficult. There are great days and terrible days. Rule Number Four? Figure out what medicine works for you. It’s a little tongue-in-cheek because when I started, the medicine that worked for me was drinking—which isn’t something I’d recommend to anyone. Eventually it led me down a path where I was overusing alcohol to deal with stress. That pushed me toward therapy and healthier ways of dealing with anxiety. I’m not sober, but I have a completely different perspective than I did in 2013 when I opened the original pizzeria. I just opened a restaurant in London, and I realized that one of my rules now is simply finding something healthy that genuinely works for you. There’s a tremendous amount of stress in this business, and you need a way to manage it. Rule Five Your Name Is Your Currency Now that you have two restaurants and years of success behind you, I’m sure you’ve had opportunities that didn’t align with the world you wanted to build. Your fifth rule is about staying true to yourself. Trying to stay true to who you are and your values. There are always going to be offers. People will want you to sell something or attach your name to something you don’t really believe in. As I’ve gotten older, I’ve done less and less of those things. Your name is your currency. It’s all you really have. So you want to spend it on things you genuinely believe in and can be proud of. Closing Joe, congratulations on everything. If people want to come have a slice, a whole pie, a bottle of wine, or simply experience the world you’ve built, where should they go? Pizzeria Beddia, 1313 North Lee Street in Philadelphia. Or Bar Aetna in the Newington Green neighborhood of London. Incredible. Joe, I can’t wait. I’ll be back for Thanksgiving and we’ll definitely stop by to pick up some pies to bring home. Thanks for making the time. Great to see you as always. Excellent. Thank you. See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].

Adrianne Calvo

Chef Adrianne Calvo [https://www.instagram.com/chefadrianne/?hl=en] has built a life around the belief that flavor is the ultimate north star. As the chef, writer, and restaurateur behind Chef Adrianne's Vineyard Restaurant and Bar [https://chefadriannes.com/] in Miami, she has spent her career proving that the fundamentals never go out of style. In this episode, she breaks down her Five Rules for Cooking with Maximum Flavor — from why the real work happens before anything ever hits the pan, to how controlling moisture is the secret most cooks overlook, to why the final ten percent of a dish is responsible for ninety percent of its impact. Whether you are cooking for the people you love or just trying to get more out of what you make at home, this one will change the way you think about what's on your plate. What I love about sitting down with Chef Adrianne is that she reminds you that flavor is not a technique, it's a commitment. It's easy to chase trends, to pile on ingredients, to rush to the finish line — and she calls all of that out with such clarity and warmth that you immediately want to go back into the kitchen and start over. The way she talks about tension, contrast, and intention made me think less about cooking and more about how the best experiences in life are the ones that engage you rather than just comfort you. That's the kind of conversation that sticks with you long after the meal is over For my first piece for Caper [https://caper.media/], I wrote about Jingbo Lou [https://caper.media/p/landlord-betting-on-los-angeles-restaurants-alpine-court] and the incredible community he has helped build at L.A.’s Alpine Courtyard. His approach to the landlord-tenant relationship is a true innovation and something that could be a north star for the shifting restaurant landscape. Introduction Hello and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz. Today, I’m in Miami sitting down with chef, writer, restaurateur, and teacher, Adrianne Calvo, whose spot, Chef Adrianne’s Vineyard, Restaurant, and Bar, has been serving up. She’s here to share her five rules for cooking with maximum flavor. She talks about the importance of preparation before putting anything in the pan, that the amount of moisture in a dish can be maker and that the final 10% of finishing determines 90% of its impact. It is a great conversation for anyone who leads with flavor in the kitchen as looking for extra tips to get the most out of what they make at home. So let’s get into the rules. Getting Started: A Culinary Journey Chef Adrianne, so nice to meet you. Thank you for sitting down with me all the way from Miami. Welcome to the show. Thanks for having me. You got into the culinary world at such a young age. What foods and flavors drew you in? I got into the — yeah, I wanted to be a journalist. I was put in a cooking class by mistake my junior year of high school, and it wasn’t until Johnson and Wales University came in and did a demo doing a strawberry and cream cheese stuffed French toast that completely enchanted and captivated me. That exact dish that made me switch paths for the rest of my life. Hopping on this path must have opened up such a big world to you and put you on so many adventures, including heading to Napa Valley, which was a big inspiration for you in your life and your restaurant, Chef Adrianne’s Vineyard Restaurant and Bar. What was it about that area that inspired you so much? One of the culinary competitions that I had won while at Johnson & Wales University, and I chose to go to Napa Valley because going to culinary school, they really focus on that connection of the land, the food, and the wine and how it makes people feel. I’ve been hearing about for two years now. I want to feel it. I want to go experience it. And I wasn’t even of legal drinking age. Boots on the ground. I remember going with my mom and I was like, oh my gosh, everything they said is real. This is like Narnia for bon vivant. I remember thinking one day, if I ever have a restaurant, I want to bring that feeling to Miami. At that time, Miami was really missing the mark. There was no connection to land, food, wine, sitting down at a table, bursting with different flavors, really knowing the story of where your food came from. Don’t even get me started on the wine. I don’t even know if Miami knew the term wine in the early 2000s. Napa really inspired my very first restaurant, Chef Adrian’s Vineyard Restaurant and Bar. That’s not to say that your restaurant doesn’t follow those, but it seems that flavor is your North Star. Oh, yes. Why does that element of cooking dictate everything you do? It’s the fundamental belief that trends come and go. And much like fashion, Coco Chanel that said, what’s great will always be great. I’m just paraphrasing it. That’s what classics are. And you are right. We don’t follow trends. We’re actually the opposite of that. The human experience of being able to find the guiding principles in your cooking and your life and your business makes me so excited for you to share your five rules for cooking with maximum flavor. Rule #1: Build Flavor Before Heat Ever Touches the Pan Your first rule is something that I have gotten so much better at and learned the importance of as I’ve cooked over the years. What’s your rule number one? Rule number one is build flavor before heat ever touches the pan. So many people rush to get things in a pan. Maximum flavor doesn’t begin at the stove. It begins in preparation, seasoning your proteins in advance, tempering ingredients the right way, and understanding how salt migrates and what separates dimensional cooking from flat execution. Rule #2: Control Moisture Like It’s Currency You talk about salt and you talk about adding flavor. Some of the times when people prepare a dish in advance, there’s a marinade or they’re drawing moisture out. It can affect the way that things actually cook, especially if you’re looking for a crust with the steak or a nice type of sear. Your rule number two talks about keeping this in mind when it comes to moisture. Rule number two is control moisture like its currency. Water is the silent saboteur of flavor. Excess moisture prevents caramelization and this is like a big deal for me. So many cooks and even well-trained chefs don’t realize you just take a scallop that’s very moist by nature and you season it and then you throw it in a pan to try and get that nice sear on it. Yeah. You’re never going to get a sear. You’re just going to poach or steam that scallop. You’re never going to get color on it. You’re going to overcook it to death. Removing that moisture, taking that extra step to pat it dry. Oh my goodness, that’s a secret. You want that sear, that char, and you can only achieve that by removing the moisture. Rule #3: Layer with Intent, Not Excess Removing items when you’re cooking and editing, especially when you reference someone like Coco Chanel, is really important to achieve the final result that you want. And even though you talk about maximum flavor, that doesn’t always mean more is more. What’s your rule number three? Rule number three is layer with intent, not excess. More ingredients do not equal more flavor. Precision does. Intention does. Think in layers. Fat for richness, acid for lift, salt for amplification, heat for a little intrigue, and texture for memory. Just think of something simple like a burger or a hot dog, and sometimes people will put potato chips on it, and that crunch really makes a difference. Just having that sensory really makes for that unforgettable bite. The fat versus the acid, the salt versus the sweet — that balancing of flavors really does make an impact when you’re putting together any sort of either savory or sweet dish or just cooking for something that really is going to awaken the palate. Your rule number four talks about how comfort isn’t always the goal. Rule #4: Cook for Contrast, Not Comfort Oh no. What’s your fourth rule? Rule number four is cook for contrast, not comfort. The palate remembers tension. Crisp against tender, bright against deep, hot against cool. Oh my gosh, when you think hot against cool you just think of warm apple caramel tart and then cold ice cream. A perfectly cooked dish without contrast is forgettable. A dish that plays with opposition becomes addictive. Great cooking doesn’t soothe, it engages you. You put all this time into cooking, you’ve had this preparation, you’ve thought about the balance, you’ve controlled the moisture. Your fifth and final rule talks about pulling it all together and it’s where a lot of people, including myself, get really nervous right before you present what you’ve cooked to the people you love. What’s your rule number five? Rule #5: Finish Like It Matters Finish like it matters because you’re cooking for the people you love. Oftentimes, you’re pulling it out of the oven. You just, boom, goes on the table. It’s a race to the finish line. But the final 10% of a dish determines 90% of its impact. A squeeze of acid right at the end, a drizzle of olive oil, fresh herbs — I love that. Where to Find Chef Adrianne Well, if anyone wants to try your complete dishes at the restaurant or join any of your cooking classes on live streams or pick up your book, where can they go? How can they follow along with what you’re up to and what you’re doing in the world? You can follow me on socials at Chef Adrianne, and that’s the same handle for YouTube, for the livestream, for the channel, or you can pick up any of my cookbooks on Amazon or wherever books are sold. Amazing. Congratulations to everything. I can’t wait to swing to the restaurant next time I’m in Miami. Oh, thank you so much for having me. It was awesome, and congratulations on everything you’re doing. Get full access to Five Rules for the Good Life at fiverules.substack.com/subscribe [https://fiverules.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_4] See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].