80. Dean Sheremet: From Professional Dancer To Michelin-Trained Chef & Content Creator Extraordinaire
Release Date: 02/17/2025
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- [03:08] Following Passion Can Lead to Unexpected Places: Dean’s career took a major pivot from dance to culinary arts, showing that it's okay to take unexpected turns in life.
- [14:46] The Importance of Adaptability: From his early days cooking with his grandmother to his time in Michelin-starred kitchens, Dean emphasizes the ability to learn, pivot, and grow in any field.
- [23:03] Learning the Ropes in Michelin-Starred Restaurants: Dean shares the intensity of working in world-class kitchens like Nobu and Jean-Georges, where speed, discipline, and teamwork are critical.
- [30:41] The Michelin Guide: Flaws and Merits: Dean discusses the impact of Michelin-star ratings on chefs and the restaurant industry, sharing his insider perspective.
- [34:59] Why the Best Restaurant Isn’t Always the Favorite: He highlights the difference between being "the best" and being a guest’s favorite—a philosophy he carries into his work with Marea.
- [39:50] Behind the Scenes of Fine Dining: A glimpse into what it takes to run a high-end restaurant, from managing labor and food costs to creating unforgettable guest experiences.
- (35:1.) “We don’t need to be the best restaurant; we want to be your favorite restaurant.” – A guiding principle for Marea that prioritizes connection over perfection.
- (15:49) “The things you struggle to achieve end up becoming your norm, and then you stop appreciating them.” – On the fleeting nature of success and why true fulfillment comes from within.
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