91. Seven Brothers: From a Humble Grill in Hawaii to 16 Locations & Counting
That Was Delicious
Join thousands of other listeners on our Substack, ! In this inspiring and insight-packed episode, Brooke sits down with Utah-based entrepreneur and restaurateur Shem Hannemann to talk about the highs, lows, and hard truths of building restaurant brands that people love. Shem opens up about his early creative ventures, what it really takes to start a restaurant from scratch, and how his passion for design, people, and food have fueled a career rooted in both hospitality and hustle. From the initial concept of Sunday’s Best to facing hard moments of burnout, Shem delivers a transparent...
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90. How Thirst Drinks Founder Ethan Cisneros Built One Of Utah’s Fastest-Growing & Most Beloved Drink Brands
That Was Delicious
Join thousands of other listeners on our Substack, ! In this high-energy, entrepreneurial episode, Brooke sits down with Ethan Cisneros, founder of the beloved Utah-based drink and treat chain Thirst. Ethan dives deep into how he started the company at just 22 years old and scaled it into a rapidly growing business built on branding, customer experience, and unapologetic hustle. From hand-delivering cookies on Instagram to using content creation as a hiring tool, Ethan offers a masterclass in what it means to obsess over your customer and build community through food and drinks. ...
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89. 7 All Time Favorite 30-Min Meals
That Was Delicious
Join thousands of other listeners on our Substack, ! Brooke Eliason shares seven of her all-time favorite 30-minute meals—each one tested, loved, and perfect for busy weeknights. As a mom of three and passionate food writer, Brooke knows how crucial it is to have fast, reliable, and delicious recipes that don’t compromise on flavor. From comforting curries to vibrant steak tacos and a recipe inspired by a €350 Michelin-starred lunch in Italy, this episode is packed with inspiration for your next weeknight dinner. Tune in for practical tips, recipe backstories, and Brooke’s...
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88. Kenji López-Alt: James Beard Award Winner, 3x Best-Selling Author, and A Master of Food Science
That Was Delicious
Join thousands of other listeners on our Substack, ! In this insightful episode, Brooke sits down with the multi-hyphenate culinary voice J. Kenji López-Alt to discuss his unconventional journey from biology student to architecture major to professional cook—and ultimately, one of the most influential food writers of our time. Kenji opens up about the roots of The Food Lab, the success of The Wok, his love of food science, and how personal experiences shaped his approach to recipe development. From peeling 1,000 eggs in a data-driven experiment to publishing a children's book about...
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87. How Italy Expert Livia Hengel Turned Her Passion for Travel into a Global Career
That Was Delicious
Join thousands of other listeners on our Substack, ! In this inspiring and wanderlust-filled episode, Brooke chats with Rome-based food and travel writer Livia Hengel. From a childhood spent across continents to building a career spotlighting Italy’s culinary and cultural gems, Livia shares her serendipitous journey into travel writing and the creation of her digital magazine The Italy Edit. Listeners will gain an inside look into Italian culture, hidden gems across the country, Livia’s top recommendations for off-the-beaten-path Rome, and why she believes solo travel can be...
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86. How To Make Phenomenal Ice Cream From Home With Salt & Straw’s Co-Founder Tyler Malek
That Was Delicious
Join thousands of other listeners on our Substack, ! In this deliciously rich episode, Brooke reconnects with Tyler Malek, the mastermind behind Salt & Straw's imaginative and story-driven ice cream flavors. Tyler returns to discuss his new cookbook, Salt & Straw: America's Most Iconic Ice Creams, sharing the philosophy, process, and passion behind the recipes. From tales of starting with used ice cream machines to building one of the most beloved small-batch ice cream brands in the country, this episode offers listeners a behind-the-scenes look at what makes Salt &...
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85. 5 Things That Expert Travelers Do
That Was Delicious
Join thousands of other listeners on our Substack, ! In this solo episode, Brooke comes to you from Florence, Italy to share six essential practices that expert travelers live by. Drawing from her personal travel experiences and years of leading Female Foodie Tours across Italy, Brooke offers practical, heartfelt advice for building memorable, stress-free trips. Whether you’re planning your first international adventure or you're a seasoned jet-setter, this episode is packed with tools to help you travel smarter, embrace culture, and enjoy meaningful, magical moments. Key...
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84. How To Beat Jet Lag Like A Pro
That Was Delicious
To get 2026 Female Foodie Tours info before anyone else, becoming a paying subscriber to . In this solo episode of That Was Delicious, Brooke shares her tried-and-true strategies for overcoming jet lag—gleaned from years of frequent travel across Europe, Asia, Africa, and beyond. Whether you're planning your dream vacation or returning home from a whirlwind trip, Brooke offers practical, honest, and experience-backed advice to help you feel like yourself faster in a new time zone. From the importance of getting sunlight to using caffeine strategically and knowing when (and...
info_outline![83. Laurel Evans: From Texas To Milan For 20+ Years As A Cookbook Author, TV Host, & Recipe Developer [Updated] show art](https://assets.libsyn.com/item/35602115?height=50&width=50)
83. Laurel Evans: From Texas To Milan For 20+ Years As A Cookbook Author, TV Host, & Recipe Developer [Updated]
That Was Delicious
Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, Brooke sits down with cookbook author, recipe developer, and television host Laurel Evans. Born and raised in Texas, Laurel moved to Milan over 20 years ago and has since built a fascinating career bridging American and Italian cuisine. From her early days of culture shock and learning the language to becoming a well-known voice in Italian food media, Laurel shares her journey, insights on Italian food culture, and what it’s like raising a family in Italy. She also discusses her cookbooks,...
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82. AI’s Most-Asked Italy Travel Questions, Answered (Part Two)
That Was Delicious
Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, Brooke continues her two-part series on answering the most commonly asked questions about traveling in Italy. She shares practical insights on Italian dining etiquette, tipping culture, how to find the best non-touristy restaurants, and transportation tips. Brooke also dives into cultural nuances, shopping recommendations, and essential travel advice to ensure a smooth and enjoyable experience in Italy. Whether you're planning your first trip or are a seasoned traveler, this episode is...
info_outline- [6:14] The Rise of Tipping Fatigue – Tipping has expanded into nearly every transaction, even in settings where it feels unnecessary, leading to a phenomenon called "tipping fatigue."
- [8:45] Evolution of Tipping Practices – During and after the pandemic, tipping norms shifted dramatically, with diners often feeling pressured to tip for self-service or minimal interaction transactions.
- [16:36] The Role of Servers in Enhancing Experiences – Levi discusses the importance of servers as "experience facilitators" in sit-down settings, differentiating their roles from quick-service transactions.
- [27:20] Navigating Fast-Casual and Self-Service Tips – Levi emphasizes the distinction between tipping for full-service dining and the expectation to tip at fast-casual or grab-and-go establishments.
- [37:30] Fixed Service Fees and Added Costs – Brooke and Levi discuss how some restaurants add fixed service fees or healthcare surcharges, raising questions about transparency and fair compensation.
- [23:25] Generational and Cultural Views on Tipping – They touch on how tipping practices vary across generations and cultures, with Levi explaining why he prefers tipping in cash when traveling abroad.
- (8:45) "People are willing to tip more during the pandemic, but now it feels like every business is expecting a tip, even when they’re not providing service."
- (16:12) "There’s an art to being a good server. You’re not just delivering food; you’re facilitating an experience that can make or break a special moment."
- (30:20) "Adding a tip line for something like a vet bill feels out of place; it turns an already hard situation into an uncomfortable experience."
- (38:27) "Sometimes you want to chat with your server, and other times you just want them to read the room and let you enjoy your meal without interruptions."
- Levi’s Boutique Hotel: Twilight Cabins
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