I’m not a foodie, I just eat a lot. Mike Miranti and Tom Miale talk about food culture from the point of view of a veteran of the hospitality industry and a food marketing / PR professional.
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I’m not a foodie, I just eat a lot. Mike Miranti and Tom Miale talk about food culture from the point of view of a veteran of the hospitality industry and a food marketing / PR professional.
S3 EP9: Brian Koppelman Joins the Pod... Remembering Chef Floyd Cardoz
The NotAFoodie Podcast
40 minutes 47 seconds
5 years ago
S3 EP9: Brian Koppelman Joins the Pod... Remembering Chef Floyd Cardoz
by- Mike Miranti
Hello to all of our Fans (editors note- fans???!!!),Last week Tom and I were able to land an interview with the incredible Brian Koppelman. We have been pumped up about it all week and really believe that this is our best episode, but sometimes in life with great happiness comes great pain and we have to first speak about Chef Floyd Cardoz.Today Chef Cardoz passed away from COVID-19 related illness. I had never had the pleasure of meeting Chef Cardoz but I have only heard incredible things. A friend of mine who worked for him at Northend Grill said he left the job as soon as he learned that Chef was going to open his own place. Tom shared some really nice moments of when he first went to Tabla.
In other food news, some of New York City’s top Restauranteurs (Andrew Carmellini, Tom Colicchio, Danny Meyer, Missy Robbins, Marcus Samuelsson, and Adam Saper) penned an Op-Ed in the New York Times about how Washington absolutely needs to bail out American restaurants. You can read it hereLastly, the Brian Koppelman interview is amazing. I am never someone who is at a loss for words and I just wanted to listen to him speak forever. I really don’t want to spoil anything but we found out what his favorite food scene in a movie is and it will definitely surprise you.Thank you all for your continued support,Mike Miranti
The NotAFoodie Podcast
I’m not a foodie, I just eat a lot. Mike Miranti and Tom Miale talk about food culture from the point of view of a veteran of the hospitality industry and a food marketing / PR professional.
