What do wood-fired pizza, gluten-free flour, and commercial kitchen equipment have in common? Brad Kent. In this episode of Kitchen Smarts, Hava Volterra chats with culinary engineer and pizza visionary Brad Kent—founder of Olio Wood Fired Pizzeria, co-founder of Blaze Pizza, and gluten-free innovator at Original Sunshine. They explore how Brad went from experimenting in the kitchen as a kid to pioneering one of the most successful fast-casual pizza chains in the U.S. He shares the secr...

In this conversation, Hava speaks with Lisa Eberhart and Randy Lait, founders of Menu Analytics, about their journey in the food service industry, the importance of nutrition analysis, and the evolution of menu transparency. They discuss the impact of COVID-19 on consumer behavior and food services, the role of technology and AI in the industry, and the future trends shaping food service operations. Guest: Lisa Eberhart and Randy Lait of Menu Analytics Enjoying the podcast? Send us your thoug...

In this conversation, Hava interviews Filippo Fiori, co-founder of Due’ Cucina, who shares his unique journey from a PhD in nuclear engineering to the culinary world. They discuss the challenges of starting a restaurant, the importance of authentic Italian cuisine, and the role of technology in streamlining operations. Filippo emphasizes the significance of staff training, customer experience, and strategies for growth and expansion in the competitive restaurant industry. Filippo Fiori of Due...

In this engaging conversation, Hava speaks with Lisa Ludwinski, the founder of Sister Pie and the author of the Sister Pie cookbook, about her journey from theater to baking, the challenges of running a bakery, and the importance of community in the culinary world. They discuss the differences between home cooking and commercial baking, the impact of COVID-19 on the business, and Lisa's philosophy of a triple bottom line approach. The conversation also touches on customer preferences, evolvin...

What happens when a bodybuilder melts ingredients in his kitchen and accidentally launches a business? Hava Volterra sits down with Robert Sikes—founder and CEO of Keto Brick and host of The Savage Perspective—to talk keto, entrepreneurship, and building a food brand from scratch. Whether you're into fitness, food, or just love a good origin story, this episode delivers smarts, hustle, and heart. Guest:Robert Sikes of Keto Brick Instagram: @robertsikesketosavage Keto Savage Podcast ...

In this debut episode of Kitchen Smarts, Hava Volterra—CEO of Parsley Software, chef and engineer —sits down with her husband, Richard Pieters. With over 30 years of experience in the chemical and biotechnology industries, Richard brings an unexpected but fascinating perspective to the science of scaling recipes —both in food and in industrial manufacturing. Together, they explore how smart thinking—about ingredients, process, and equipment—can make or break both a dinner recipe and a manufac...