In this episode of 'Bread for the People,' Jim Serpico shares his heartfelt speech delivered to the Long Island Chefs. He recounts his experiences, from setting up a 12-foot grazing table featuring various breads and Italian meats to lightening the mood with humor. Jim delves into his background, including his father's culinary influence and his transition from a TV producer to a bread and pizza maker. He discusses his endeavors with Serpico's Bread Company, their mobile bread café, and their unique community-driven initiatives. Jim emphasizes the importance of passion, community, and enjoying the journey over reaching a specific destination. The episode concludes with reflections on his love for bread baking and the invaluable lessons learned along the way.

00:00 Introduction and Welcome
00:04 Setting the Scene: Long Island Chefs Event
00:58 Breaking the Ice: Humor and Anecdotes
02:16 Family Influence: My Father's Legacy
03:42 The Birth of a Passion: Bread and Pizza
04:23 Community and Collaboration: Long Island Pizza Strong
05:02 A New Chapter: From TV Producer to Bread Baker
07:10 The Mobile Bread Cafe: Creating Unforgettable Experiences
13:15 The Pandemic Pivot: Side Hustle Bread
14:56 Learning from the Masters: Bread for the People Podcast
16:16 Reflection and Conclusion: Embracing the Journey


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In this special New Year's episode of Bread for the People, host Jim Serpico reflects on using AI tools like ChatGPT and Google Gemini to boost productivity and streamline tasks in his personal and professional life. Jim also offers a year-end recap of the most memorable moments and guests of 2024, including entrepreneurs like Siler Chapman (starting at 00:08:15), Kirk Mauriello (starting at 00:11:30), Joe Carlucci (starting at 00:14:45), Leo Spizzerri (starting at 00:18:10), and Christy Alia (starting at 00:20:00). The episode highlights the importance of passion, innovation, and community in the world of baking and invites listeners to share their experiences and New Year's plans. Additionally, the Year-End Deep Dive sections were created using AI tools and voices, adding a unique touch to the recap.

00:00 Introduction and New Year Greetings
00:45 Embracing AI in Daily Life
01:43 Using AI for Productivity
05:32 Recap of 2024 Podcast Highlights
06:47 Special Year-End Deep Dive
07:24 Entrepreneurial Success Stories
10:50 Heartwarming and Inspiring Journeys
13:40 Celebrating Diversity in the Culinary World
15:13 Final Thoughts and New Year Wishes







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In this episode of Bread for the People, host Jim Serpico interviews Maria Baradell, founder of Leaf and Loaf, a Blog and sourdough bakery in Dallas, Texas. Maria shares her journey from starting as a cottage baker to teaching sourdough bakers how to launch and grow their home bakery. They delve into Maria's innovative two-pan baking method, her Venezuelan roots in bread making, and her approach to scaling up production. Maria also discusses her consulting work, digital products, and how she balances baking with being a mother of five. The conversation covers diverse topics from marketing strategies, managing orders through platforms like Hotplate.com, to engaging content creation within the sourdough community.


00:00 Introduction and Guest Welcome
00:11 Maria's Baking Journey
02:15 The Two Pan Method
04:00 Baking Techniques and Tools
16:31 Order Management and Hotplate
23:22 Exploring a New Tool for Bakers
24:28 Marketing Strategies for Home Bakers
25:30 Personal Touches and Unique Offerings
26:22 Navigating Social Media and Community Groups
28:30 Creative Promotions and Giveaways
29:44 Insights from Ebooks and Courses
31:48 Scaling and Managing a Home Bakery
32:19 Challenges and Solutions in Hiring
37:35 Innovative Bread-Based Dishes
40:58 The Sourdough Awards and Community Engagement
48:05 Upcoming Courses and Final Thoughts

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The History and Future of Delmonico's: A Conversation with Dennis Turcinovic 

In this episode of 'Bread for the People,' host Jim Serpico interviews Dennis Turcinovic, a veteran restaurateur managing the historic Delmonico's in New York City. Dennis shares insights into the restaurant's rich legacy dating back to 1827, famous dishes like Baked Alaska and Lobster Newberg, and the challenges of maintaining consistency and quality in fine dining. He also discusses his journey in the restaurant business, the importance of mental health, and innovative ventures such as the upcoming Boogie Lab Bakery. The conversation delves deep into the art of hospitality and the evolving nature of the restaurant industry. 

00:00 Introduction and Welcome
00:22 Guest Introduction: Dennis Turcinovic 
02:23 The History of Delmonico's
03:52 Famous Dishes and Their Stories
06:44 Dennis's Journey with Delmonico's
11:08 Challenges and Evolution in the Restaurant Business
13:33 Innovations in Bread and Baking
18:15 The Tucci Family Legacy
19:25 The Legacy of Delmonico's 
19:56 Tucci: A New Venture
20:33 The Art of Fine Dining Service
22:42 Mental Health in the Restaurant Industry
24:20 The Power of Meditation
32:49 Branding and Social Media
37:02 The Secret to Famous Meatballs
38:31 Final Thoughts and Reflections

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In this episode of 'Bread for the People,' host Jim Serpico revisits his first podcast episode that featured Dan Richer, the chef and owner of the acclaimed pizza restaurant Razza and author of 'The Joy of Pizza.' They discuss the art and science of pizza making, including techniques such as dough fermentation, ingredient selection, and the importance of experimentation. Richer shares insights from his culinary journey, including his transformative experiences in Italy and his approach to entrepreneurship in opening Raza. The episode highlights the value of continual learning and passion in the culinary arts. Jim and Dan emphasize the role of taste tests and adapting recipes, focusing on using local ingredients. Throughout the dialogue, there is a mutual curiosity about the culinary craft, and Dan expresses a desire to visit Jim's operation for further collaboration.

SHOW NOTES

00:00 Introduction and Podcast Overview
00:14 Revisiting the First Episode with Dan Ritcher
01:21 The Joy of Pizza: Insights and Techniques
03:33 Challenges and Adaptations in Bread Making
08:11 The Sensory Experience of Baking
08:55 Journey to Italy and Culinary Inspirations
20:03 From Employee to Entrepreneur
21:45 The Early Struggles and Success of Rata
23:01 Turning Point: Selling the First Restaurant
23:37 Accolades and Recognition
25:06 Building a Strong Team
28:51 The Science and Art of Dough
34:04 Home Pizza Baking Craze
40:17 Final Thoughts and Future Plans

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In this episode of 'Bread for the People,' host Jim Serpico talks with Kirk Mauriello, founder of Profit Cookers, about the concept of virtual kitchens. Kirk explains how Profit Cookers helps independent restaurant owners increase their delivery profits by utilizing a range of virtual restaurant brands. He details the beginnings of virtual kitchens around 2019, the importance of capital and correct pricing, and how Profit Cookers guarantees a 30% or more profit margin. The conversation covers various aspects of the virtual kitchen business model, the efficiency of using existing staff and equipment, and the challenges of marketing and menu optimization. This episode offers valuable insights for restaurant owners looking to optimize their operations and profitability through innovative virtual kitchen concepts.

00:00 Welcome to Bread for the People
00:06 Preparing for a Big Even
t01:04 The Concept of Virtual Kitchens
01:24 Interview with Kirk Moriello
02:00 How Virtual Kitchens Work
02:56 The Evolution of Virtual Kitchens
03:43 Challenges and Solutions
04:45 Implementing Virtual Brands
06:16 Maximizing Restaurant Profits
08:39 The Role of Technology
12:39 Expanding the Business
16:03 Financial Considerations
30:05 Challenges in the Restaurant Business
30:46 Importance of Correct Menu Pricing
31:58 Profit Cookers' Approach to Menu Pricing
32:49 Regional Pricing Differences
35:20 Operational Efficiency and Online Sales
38:32 Simplifying Online Ordering
40:45 Maximizing Restaurant Profitability
45:19 Success Stories and Market Insights
53:30 Summary and Conclusion

Contact Kirk Mauriello at 701-314-4849 or www.profitcookers.com

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In this episode of 'Bread for the People,' host Jim Serpico features an in-depth interview with Amy Emberling, managing partner at Zingerman's Bakehouse in Ann Arbor, MI. Amy discusses the origins, ethos, and community-focused business model of Zingerman's, which includes 11 different businesses within the Ann Arbor area. She elaborates on Zingerman's commitment to service excellence, open-book management, and community giving. They delve into various baking topics, including the complexities of working with spelt and rye, product development, and sourcing local ingredients. Amy also shares her personal journey from Harvard graduate to leading Zingerman's Bakehouse, offering insights into organizational design and work culture. The episode wraps up with practical advice for young people on career and life choices, emphasizing the importance of aligning one's job with their personal lifestyle and preferences.

SHOW NOTES:

00:00 Introduction and New Sponsor Announcement
00:07 Meet Farmer Ground Flour0
1:09 Welcome to Bread for the People
01:35 Interview with Amy Emberling from Zingerman's Bakehouse
04:09 The Zingerman's Community of Businesses
09:55 Amy's Journey and Influences
20:48 Jim's Baking Journey and Future Plans
22:54 Envisioning a Playful Future
23:35 Harvard Experience and Perceptions
26:58 Role in Organizational Design
29:00 Challenges and Success in Baking
31:29 Local Sourcing and Community Impact
32:30 Inspiration from France
35:49 Diving into Rye Bread
43:57 Technology and Innovation at Zingerman's

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In this episode of Bread for the People, host Jim Serpico interviews Frank Oliveri, the third-generation owner of Pat's King of Steaks, renowned for inventing the Philadelphia cheesesteak. Frank shares fascinating stories about the origins of the cheesesteak, his journey of balancing tradition with expansion, and his passion for culinary arts. The discussion also touches on building a food business, the Philadelphia food scene, and future endeavors.

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In this episode of 'Bread for the People,' host Jim Serpico celebrates nearing 100 episodes while reflecting on a recent trip to Denver with his wife and friends. As he shares anecdotes from their journey, he delves into the complexities and humor of group travel, including navigating different personalities, prank planning, and logistical challenges. Jim recounts visits to iconic sites like Red Rocks and Pikes Peak, discussing the personal growth and lessons learned from creating shared travel experiences. He also touches on broader themes like work-life balance, the importance of taking breaks, and sensitivity towards others' needs.

00:00 Welcome and Milestone Celebration
01:11 Vacation in Denver: Planning and Reflections
05:10 Traveling with Friends: Challenges and Insights
07:38 Family Dynamics on Vacation
12:43 The Colorado Springs Adventure
22:42 Denver Airbnb and Local Experiences
28:03 Food Adventures in Denver
29:03 Travel Etiquette and Personal Preferences
34:34 Bill Maher and Steve-O Debate
38:27 Red Rocks Concert Experience
38:56 Final Thoughts and Recommendations

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Jim Serpico speaks with Anthony Falco, author of the book Pizza Czar, chef, and full-service restaurant consultant focusing on pizza. He helps create world-class pizza brands from the ground up by counseling on custom equipment design, sourcing local ingredients, providing expertise on pizza ovens and tools, installation, ventilation, menu development, kitchen design, on-sight training, brand positioning, and more.

They talk about how growing up in a working-class family helped shape Anthony’s path, camaraderie in the kitchen, being attracted to a particular lifestyle, whether or not pizza is bread, mobile pizza making, and opening restaurants.

Visit Anthony’s consulting website at https:/www.piz.za.com/ and Instagram at @millennium_falco.

Follow Jim Serpico on Instagram at @jimserpico and @sidehustlebread.

Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Host Jim Serpico interviews pizza entrepreneur Siler Chapman, discussing Chapman's journey from traditional brick-and-mortar pizza shops to a successful mobile catering business, 'King of Fire.' Chapman shares insights about his pivot to mobile catering, the challenges and benefits of mobile vs. brick-and-mortar setups, and strategies for brand building. He also talks about his experiences in the competitive pizza scene, including winning world titles and the importance of continuous learning and adapting. The conversation touches on practical advice for managing a mobile pizza business, including starting small, finding the right locations, and scaling up effectively.

SHOW NOTES

00:20 Meet Siler Chapman
01:33 Siler's Pizza Journey
03:09 Transition to Mobile Catering
06:23 COVID-19 Adaptations
07:33 Challenges and Strategies
11:08 Starting Small and Scaling Up
16:30 Brick and Mortar Considerations
18:30 Lease Negotiations and Legal Tips
19:27 A Unique Opportunity in Clover, SC
20:05 Evaluating the Market Demand
20:48 Choosing the Right Pizza Style
22:31 Catering Challenges and Creativity
24:06 Weather Impact on Mobile and Brick-and-Mortar
25:56 Promoting and Managing Mobile Locations
27:41 Catering Packages and Pricing Strategies
34:30 Training and Retaining Staff
35:39 Pizza Acrobatics and Competitions
41:42 Final Thoughts and Community Support

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Jim Serpico interviews Angelo Competiello, also known as Mind Machine on Instagram. Angelo shares his experiences visiting Italy and observing the regional differences in Italian cuisine. He discusses his family's roots, his passion for traditional Italian foods, and his current venture of running a specialty shop in Suffern, New York. Topics include the authenticity of Italian American dishes, the nuances of using different meats and cheeses, and the influence of social media on culinary careers. Angelo also touches upon the value of maintaining traditional cooking practices.

Show Notes

00:35 Travel Stories and Childhood Memories
02:29 Discovering Italian Heritage
04:08 Guest Introduction: Angelo Competiello
06:18 Italian American Cuisine and Traditions
15:51 The Mortadella Craze
18:57 Alta Irpinia and Family Roots
21:01 Running a Specialty Shop and Pizza Business
22:33 The Evolution of a Salumeria
23:06 Balancing Business and Passion
23:50 Choosing the Right Location
25:04 Crafting a Unique Culinary Experience
29:17 The Impact of Food Network Appearances
32:27 Social Media and Its Role in the Food Industry
34:25 Exploring Traditional Bread Recipes
39:12 The Art of Wood-Fired Cooking
44:24 Becoming a Taste Ambassador
46:07 Final Thoughts and Farewell

Follow Angelo on Instagram at @mind_machine 

To get more information about the Unsliced Restaurant System, visit https://getunsliced.com or email Mike@getunsliced.com

Visit Jim Serpico on Instagram at @sidehustlebread

Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Jim Serpico discusses the prevalence of embezzlement in the restaurant industry, sharing personal anecdotes and industry insights. He highlights various methods of embezzlement, including skimming and creating fraudulent disbursements. Serpico shares stories of individuals, like producer David Ozer and pizza maker Andrew Bellucci, who were involved in financial fraud. He underscores the importance of robust internal controls and vigilance to prevent such crimes. The episode encourages restaurant owners to share their experiences and reinforces the necessity of being proactive against embezzlement.

SHOW NOTES:

00:00 Introduction and Welcome
00:29 Weekend Recap and Episode Introduction
00:43 Embezzlement in the Restaurant Industry
01:05 The David Ozer Story
07:01 Real-Life Embezzlement Cases
12:33 Understanding Embezzlement and Prevention
19:40 Conclusion and Final Thoughts

To get more information about the Unsliced Restaurant System, visit https://getunsliced.com or email Mike@getunsliced.com

Visit Jim Serpico on Instagram at @sidehustlebread

Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Jim Serpico, the host of 'Bread for the People' and owner of multiple food businesses, discusses the hurdles of managing bread and catering companies, focusing on inventory challenges. He interviews Joe Carlucci, the world record holder in pizza tossing and owner of Valentina's Pizzeria in Madison, Alabama. Joe recounts his journey from early struggles with debt and problematic partnerships to achieving success upon relocating to Alabama. He emphasizes the importance of quality, team culture, and treating employees like family, which were pivotal in his business turnaround. Joe's story underscores the significance of mentorship, reinvestment, and a personal connection with the team. Valentina's Pizzeria, named after his daughter, is a testament to his commitment and has garnered recognition in the pizza industry. The narrative ends with an invitation to connect with Joe in Alabama, reflecting his appreciation for mentors and the strength of his team-oriented approach.

00:00 Introduction and Welcome
00:53 Challenges in Delegation
01:55 Interview with Joe Carlucci
02:55 The Science of Pizza Making
04:53 Meeting Tony Gemignani
07:33 Early Career Struggles
09:08 First Restaurant Failure
14:12 Rebuilding and Consulting
16:56 Moving to Alabama
21:48 Opening Famous Joe's
27:24 Catering and New Ventures
35:42 Starting the Pizza Business
35:59 Navigating Health Permits
36:40 Partnership Challenges
38:10 Personal Struggles and Motivation
41:24 COVID-19: A Turning Point
43:02 Building Valentina's Pizzeria
50:27 Overcoming Regulatory Hurdles
56:32 Creating a Positive Work Culture0
1:07:56 Reflecting on Success and Mentorship

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In this episode of 'Bread for the People,' host Jim Serpico welcomes Christy Alia from Real Clever Food. They discuss Alia's creation of Women's Pizza Month, which celebrates and highlights the contributions of women to the pizza industry, coinciding with Women's History Month. They also delve into the rising popularity of Detroit-style pizza, Alia's recipe development process, and her methods for making delicious pizzas using different types of cheese. The conversation touches on Alia's background, her sourdough journey, and the importance of experimentation and fun in cooking and baking. The episode is filled with tips on improving pizza-making techniques and engaging with the online culinary community.

Follow Christy on Instagram at @RealCleverFood

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In this episode of 'Bread for the People,' host Jim Serpico talks with Keith Lombardo, chef and owner of The Barbecue King and 1 3 Catering & Events. Jim shares his personal journey transitioning from farmers’ markets to food trucks and catering. Keith discusses the early realization of the viability of catering, overcoming challenges in pricing and operations, and the importance of community and customer relationships. The conversation delves into managing staff, maintaining quality and consistency, and navigating the financial uncertainties of the catering business. Both share anecdotes from their experiences and the strategies they use to ensure customer satisfaction.

00:00 Introduction and Personal Story
02:23 Introducing Keith Lombardo
03:06 Catering Business Insights
04:23 Challenges and Strategies in Catering
18:43 Community and Business Growth
21:04 Honoring a Friend and Business Expansion
26:46 Balancing Work and Personal Life
29:08 Future Plans and Collaboration
35:03 Conclusion and Contact Information

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In this episode of "Bread for the People," host Jim Serpico shares highlights from a successful catering event in the Hamptons and discusses the challenges of finding a new restaurant space. He humorously recounts a visit to a former strip club being considered for his new café. Jim delves into the concept of transactional relationships, reflecting on their prevalence in both his former TV career and current baking business. He also explores the ethics of social media influencers and paid promotions. The episode concludes with Jim's thoughts on maintaining genuine connections and the therapeutic nature of baking.

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In this Bread For the People episode, Chef Leo Spizzirri and host Jim Serpico delve into the pizza and catering industries, discussing continuous learning, fair compensation, and business education needs. They explore tomato varieties, equipment choices, and techniques for maintaining dough quality. The episode highlights the importance of collaboration and making informed decisions in these industries.

Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Join host Jim Serpico in this delectable episode of Bread For the People. Meet Sandy Smith, co-founder of Sandi's Breads in Palmyra, PA. Discover their journey from a home kitchen to a bustling bakery. Hear Sandy's baking expertise and the heart behind Sandi's Breads, offering 40 delicious varieties today. Indulge in their heavenly pastries and signature breads like Honey Whole Wheat. It's a captivating story of passion, dedication, and bread perfection. So grab your favorite loaf, tune in to Bread For the People, and join the remarkable duo of Sandi's Breads for a taste-filled adventure.

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In the latest "Bread For the People" episode, host Jim Serpico chats with special guest Tom Stein, owner of Tommy Tacos in Long Island, NY, about food industry entrepreneurship. They discuss challenges like rising costs and explore solutions such as kiosks for efficiency. Tom shares his journey from fine dining to fast food and emphasizes quality and customer experience. This episode offers insights on training, business expansion, and new ventures, providing a mix of industry wisdom and personal stories. Tune in for a fresh take on entrepreneurship and culinary innovation.

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