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Episode 52: Erin Shambura
Manage episode 198391615 series 1425578
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
This week Chef Erin Shambura the co-owner and chef of Fausto in Brooklyn stops by. Chef Shambura has previously worked at Mercer Kitchen, Del Posto, Lupa and L’Artusi. In this episode we discuss coming up the ranks in some of the finest Italian restaurants in NYC, getting burnt out and moving to Italy, and what it is like to be in the beginning months of running a newly opened restaurant.
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Manage episode 198391615 series 1425578
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
This week Chef Erin Shambura the co-owner and chef of Fausto in Brooklyn stops by. Chef Shambura has previously worked at Mercer Kitchen, Del Posto, Lupa and L’Artusi. In this episode we discuss coming up the ranks in some of the finest Italian restaurants in NYC, getting burnt out and moving to Italy, and what it is like to be in the beginning months of running a newly opened restaurant.
The Line is powered by Simplecast
130 episodes
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A podcast about craft, career, and creativity from Proximity Media, the production company that helped bring you Creed III, Judas and the Black Messiah, Space Jam: A New Legacy, Black Panther: Wakanda Forever podcast and soundtrack, and more. New episodes every Sunday.
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continue reading
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continue reading
Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
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