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Five Rules for the Good Life Podcast: Daily Summaries Delivered
by Darin Bresnitz
Five rules for the good life and other tips for living well as told by those who made it their business to do so.
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- 2 days ago12 min
Greg Baxtrom
Greg's Five Rules for Getting Your Life Back on TrackGreg Baxtrom is the chef and owner of 5 Acres in Rockefeller Center and the author of Nothing Matters but Delicious: A Radically Honest Cookbook about food, alcoholism, recovery, and rebuilding a life. In this deeply personal conversation, Greg shares his Five Rules for Getting Your Life Back on Track. Together, we talk about the long road to sobriety, the daily work of becoming reliable again, and how cooking helped him begin accumulating the days that eventually became a new life.These conversations are important because no one should have to struggle alone. Hearing Greg speak so openly about his lowest moments, the people who helped him, and the work he continues to do offers more than hope—it reveals a path forward. Recovery does not happen all at once, and it does not always move in a straight line. Sometimes it begins with telling the truth, asking for help, or simply doing the one thing you said you would do that day. Wherever you are in that process, be patient and kind to yourself. You are not alone, and change is possible.IntroductionHello and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz. Today, I’m chatting with Greg Baxtrom, the chef and owner at Five Acres in Rockefeller Center, and the author of Nothing Matters but Delicious, a radically honest cookbook, out now on 10 Speed Press. He’s here to share his five rules for getting your life back on track. He talks about the importance of telling the truth, the necessity of building a routine you can actually keep, and that by being patient and kind to yourself is the key to real change. This conversation, along with his cookbook, are deep explorations of Greg’s struggle with alcoholism, his journey through recovery, and how he’s put his life back together. It is a great conversation for anyone who is going through similar struggles or for anyone looking for a insight to understand those who are. So let’s get into the rules here on HRN. Greg, so good to see you.OpeningCongratulations on the book and Five Acres. Thanks for making time for the show. Yeah, thanks for having me. I appreciate it. I love the book and it starts off with a very powerful introduction where you talk about living your life in two unequal parts. How much has the concept of balance played a part in your life? I mean, there was none until recently. Sure. Even now, I’m not that great at it. I mean, I’m pretty great at being sober. I don’t have near misses and stuff, but I’m probably on day 55 straight of no days off. Right. Still a work in progress. I take things like going to bed at a specific time. I try to be in bed by 10 o’clock every day. It’s pretty good. I try to wake up and have a coffee. I still have some non-negotiables, but there are ones that get tossed out the window still. I’ll go through a phase of like, now I’m vegan and I’m starting off with a five-day fast and I’m signing up for my trainer.Yeah. So that lasts like four days. And right now I haven’t really been going to the gym because I’ve been coming here every day to just kind of make this new thing land well and represent what we try to do. Yeah. You know, I prioritize my family more. I also just go to Chicago more. I wouldn’t even consider going for a holiday in the past. And now I try to go home for birthdays. I prioritize that a little bit more. A cookbook like yours, nothing matters but delicious, usually comes out as a celebratory, usually four or five-year mark of a restaurant, which was Olmstead. You closed the restaurant last year. The book just came out and a lot of what delayed the book was life happening around it. How do you feel about its release now? It was hard for me to even write the book in the first place. I eventually became acquainted and friendly with Joshua David Stein. And I had other avenues to go down.There were big publishers that wanted a great big Olmstead book. They would make it as beautiful as I wanted and as cheffy as I wanted. Yeah. I was basically told it wouldn’t sell but it would look pretty. Sure. As vain and egotistical as I am to have a nice pretty book, I really didn’t want to do something that from the get-go wouldn’t be even attempt to be successful. I’m dyslexic and I have ADHD. It took Josh to literally lay on my couch while I just talked and cooked and would just type as I was doing stuff. Yeah. I wanted it to be accessible. Yes, there’s some Olmstead stuff in there. A lot o
- 1 weeks ago10 min
Ji Hye Kim
Ji Hye's Five Rules for How to Make a Delicious Korean Meal at HomeFor many home cooks, Korean food is something they love to eat but feel intimidated to make. In this episode, Ji Hye Kim, the chef, owner, and managing partner of Miss Kim and Little Kim in Ann Arbor, shares her Five Rules How to Make a Delicious Korean Meal at Home. She talks about making the cooking feel approachable without stripping away what makes it special. From building a thoughtful pantry to understanding the role of banchan, the stories behind iconic dishes, and ultimately finding the confidence to make them your own, Ji Hye offers a roadmap that is as practical as it is inspiring. Whether you’re making your first batch of tteokbokki or simply looking to bring new flavors into your kitchen, these are lessons that will stay with you long after dinner is over.I love this episode because it reminds me that learning something new almost always begins with a little uncertainty. Picking up an unfamiliar cuisine asks you to invest your time, your curiosity, and yes, a little money as you stock a new pantry or hunt down ingredients you’ve never used before. But the return on that investment lasts a lifetime. Once you understand the flavors, the techniques, and the stories behind a cuisine, they become part of the way you cook, the way you think, and the way you see the world. Every new dish becomes another connection to another culture, and every meal you make afterward is a little richer because you were willing to take that first step.Five Rules for the Good Life with Ji Hye KimHow to Make a Delicious Korean Meal at HomeHello and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz.Today, I’m in Ann Arbor, Michigan, chatting with Ji Hye Kim, who is the chef, owner, and managing partner of Miss Kim and Little Kim.She’s here to share her five rules for how to make a delicious Korean meal at home.She talks about the importance of putting together an essential Korean ingredient pantry, that understanding the essence of a dish elevates what you want to make, and with enough practice, you can make any Korean dish your own.It is a great conversation for anyone who’s wanted to cook more Korean food at home or has been enticed to introduce new flavors to their cooking at large.So let’s get into the rules here on HRN.Growing Up in SeoulJi Hye, so nice to meet you all the way from Ann Arbor.I appreciate you taking the time to chat with me for the show.I am so excited to be here.Thanks for having me.You were born and raised in Seoul.What are some of the dishes from your childhood that still ground you today?Oh my god, so many because my mom was the best cook in the family and that reputation has not changed even now.Even with your own restaurant?No, absolutely not.I cannot take the title from her.She is still the absolutely the best and she cooked everything from scratch.But what I remember is tteokbokki.It’s the quintessential Korean street food.My mom forbade me from eating it because she called it a delinquent food which made me want it more.Of course.I remember sneaking out milk boxes and trading it with the street vendor and eating it behind my mom’s back and then coming home for a full Korean meal.That really stayed with me because it was the first independent decision I made about the food.I now have three or four different kinds of tteokbokki on rotation at my restaurant at Miss Kim at any given moment.Those original food memories and adventures always stick with you.Yeah.You wound up leaving Seoul and eventually landing in Ann Arbor, getting into the food world through Zingerman’s.Correct.What surprised you the most about the culinary offerings of the Midwest?The amazing array of vegetables.It’s not necessarily the same vegetables that I would have used if I lived in There are enough similarities and it actually pushes you to be more creative.Taking what my mother and my ancestors gave me and adapt that with my neighbor farmer’s beets or Jerusalem artichoke or lots of corn.And that’s actually been really fun marrying that together.You opened up your first restaurant Miss Kim in 2016 in partnership with Zingerman’s.How did you want to bring your two worlds together from what you grew up eating with in Seoul and what you discovered in the farms o
- 2 weeks ago7 min
Breanne Kostyk
Breanne's Five Rules for Making SandwichesThis week I’m joined by Breanne Kostyk, the co-owner and head baker of Flour Moon Bagels 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.IntroductionHello, 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 BreadWhat’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
- 3 weeks ago12 min
Trinity Mouzon Wofford
Trinity’s Five Rules for Eating Well on a BudgetThis week I’m joined by Trinity Mouzon Wofford, the co-founder and CEO of Golde and author of Eating at Home: The Nourishing Practice of Everyday Cooking. 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.IntroductionHello 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 HRNTrinity 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 cookbookStarting 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 budgetJust 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
- Jun 29, 20267 min
Renata Ameni
Renata’s Five Rules for Bringing Fine Dining to Everyday BakingThis week, I sit down with Renata Ameni, executive pastry chef and partner at Birdee, 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.IntroductionHello, 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 DiningRenata, 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 KitchensYou’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 BirdeePulling 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 RulesRule #1: Get a ScaleI am not a baker. I am much more comfortable as a savory chef. A lot of th
- Jun 22, 20268 min
Joe Beddia
Joe's Five Rules for Building a World for YourselfJoe 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 YourselfJoe BeddiaHi 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.IntroductionHello 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 WorldJoe, 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
- Jun 15, 202610 min
Matthew Kang
This week I sit down with the one and only Matthew Kang, Eater correspondent, host of K-Town, and the man behind Kangtown, the must-read newsletter for anyone who eats on the West Coast. Matthew has built an entire career out of dining out, and now he’s doing it with a two kids in tow. He shares his Five Rules for Balancing Dad Life and Dining Out, from taking your kids to restaurants as early as possible, to creating your family’s own dining culture, to why there’s absolutely no shame in having an exit strategy — go-home bag and all. Whether you’re a parent trying to keep your restaurant life alive or just someone who believes the table is where family happens, this one’s for you.This conversation hit especially close to home for me. Like Matthew, I grew up understanding that so much of life happens around the table, and it’s a tradition my wife and I have carried on with our own two kids. Watching our kids learn to order off a menu, talk about what they’re eating, and become regulars at our neighborhood spots — that’s the good stuff. Those are the core memories Matthew talks about, the ones that don’t just stay with you but define who you are. Here’s to early reservations, supporting the restaurants we love, and raising the next generation of great diners.IntroductionHello and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz. Today, I’m joined by professional eater Matthew Kang, who is a correspondent for Eater and whose newsletter, Kang Town, is a must-read for anyone who wants to know where to eat in Los Angeles. He’s here to share his five rules for balancing dad life and dining out.We talk about the importance of dining out with your kids as young as possible, how to create your family’s own dining culture, and how there’s no shame in having an exit strategy for any meal out. It’s a great conversation for those who have young children or kids at all and who want to keep going out, eating at restaurants, and supporting the culinary community. So let’s get into the rules.Life as a Professional DinerMatthew, so good to see you. It’s nice to be sitting down with you for a chat instead of making small talk at one of LA’s numerous culinary events. Appreciate you making the time.Yeah, thanks for having me.You have made a career out of dining out. What do you remember about those early days when your only responsibility was going to restaurants?I had no limit. The goal was to go to as many restaurants as possible. And it was this game. Could I do two dinners? Could I do three dinners? How many meals could I do in an entire week? Now I’m constrained by age and family and responsibilities and just health. When the doctor goes, “I can’t believe the number I’m seeing for cholesterol for the fifth time,” you go, all right, I promise more than just the fish oil. I try to cut out the not good stuff as much as possible.Being a professional diner is obviously something that you love personally. When you had your first kid, do you remember some of the warnings that people gave you about dining out that just never proved out to be true?I feel like a lot of people that I know, a lot of parents, they just gave up. They were like, don’t even try. It’s too much work. For me, when I started out, I was trying to figure out how do I maximize my enjoyment and also manage the tolerance of everyone. My wife, the baby, other diners.Of course.It’s just such a game to consider everyone’s well-being. As you get more reps, we live to go and enjoy each other’s company, and I feel like that really works so well in a restaurant setting.Absolutely.Everything’s so digital, everything’s so virtual. If I can teach my family and my kids — we sit down here, we’re going to talk about the food, we’re going to talk about this restaurant, we’re going to talk about your day and how you’re doing — that is so grounding, the routine of a restaurant. Even if it’s a new restaurant, the act of sitting down, ordering from a menu, all that action really helps your family become a family. It decides what kind of unit it wants to be. And that’s how it was for me growing up. My family went to a lot of restaurants. My dad was a businessman and went to fancy places, steakhouses. I think it was really helpful for me. It really defined our family.Being able to get out there and actively practice in being a dad, having your kids out to eat is really the only way that you can learn how to find this way. Eating at restaurants, whether they be the fancy steakhouse or the local taco j
- Jun 8, 20267 min
Adrianne Calvo
Chef Adrianne Calvo 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 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 overFor my first piece for Caper, I wrote about Jingbo Lou 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. IntroductionHello 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 JourneyChef 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 ju
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