February 13, 2025 • 44 mins
Anthony Martorina’s culinary journey, from film editing to becoming a well known food critic, unfolds in a lively discussion about Chicago’s dining scene, memorable food experiences, and innovative trends in cuisine. Tune in to learn about the art of judging food and discover tips for aspiring creators passionate about sharing their love for gastronomy.
• Introduction of Anthony Martorina and his professional background
• Discussion on homemade pizza and the hot honey trend
• Journey from film editing to culinary expertise
• Memorable experiences while traveling through China
• Philosophy on judging food at the World Food Championships
• Exploration of current food trends in Chicago
• Hidden culinary gems in Chicago’s vibrant food scene
• Impact of social media on food culture and content creation
• Advice for aspiring food content creators focused on passion and authenticity
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hello Food Fam.
This is the Walk Talk podcastwhere you will find the perfect
blend of food fun and cookingknowledge.
I'm your host, carl Fiodini.
Welcome to the number one foodpodcast in the country.
We're recording on site at IbisImages Studios, where food
photography comes alive and Iget to eat it.
Here's a humble request to giveus a follow on Instagram at
(00:30):
walkandtalkshow, and that's abig please and thank you.
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(00:52):
risk-free trials.
Today we have the pleasure ofhosting friend of the show,
anthony Martirina, a culinaryconnoisseur whose journey began
in the world of film editing.
His extensive travels ignited apassion for food and
transformed into a vibrantcareer where he now shares his
discerning palate with chefs andfood lovers alike.
(01:14):
As a finals judge for the WorldFood Championships and a
familiar face on Food Network'sMe or the Menu, anthony has
become a respected figure in theculinary scene.
Me or the menu.
Anthony has become a respectedfigure in the culinary scene.
Boy with his fingers firmly onthe pulse of Chicago's dining
landscape.
He uncovers hidden gems andshares tantalizing dishes with
his almost 20,000 Instagramfollowers.
(01:36):
Join us as we dive intoAnthony's incredible journey
from film guru to culinaryexpert and discover what
inspires his love for food.
Big Antonucci, welcome to theprogram.
Speaker 2 (01:50):
How are you doing?
Speaker 1 (01:52):
Man, if I was any better, I'd be in Chicago with
you, baby boy.
What's happening?
Speaker 2 (01:55):
You know, we just we had a big snowstorm yesterday,
so that was fun, but we survivedand it's a beautiful sunny day
here in Chicago, except it'slike 10 degrees.
Speaker 1 (02:08):
Well, it's like 90 degrees here in Tampa and I'm
not happy about it.
Speaker 2 (02:11):
You're probably sweating.
I feel so bad for you.
Speaker 1 (02:14):
No, it's a true story .
Last week or a week and a halfago, it was beautiful.
It was in the 30s and stuff,40s, whatever, which is what it
should be in February.
Speaker 2 (02:24):
Now it's summer oh, that's so hot, that's too hot.
I like the layers.
I like to be able to take offthe layers I like layers too,
especially in my pizza.
Speaker 1 (02:33):
You know, and speaking of pizza, today, john
hernandez, photographer, foodphotographer extraordinaire,
concocted, with my help, ofcourse, this dashing, beautiful
homemade from scratch pizza.
Speaker 2 (02:50):
I can verify that you sent me a photo.
That is an amazing lookingpizza.
Speaker 1 (02:56):
Well.
So I sent you the photo and youwent straight into like food
critic mode and you said somereally good things.
I'm very grateful for thecritique.
Speaker 2 (03:04):
I tell John he hand shredded those tomatoes and then
I saw that he had must haveused a torch and he charred the
cheese on top of the pizza.
Just give it that little like alittle burnt down there.
I think it gives it some nicelittle texture visually.
Speaker 1 (03:19):
Visually and also literally on the palate.
John, what were the ingredientson this pie?
Speaker 3 (03:25):
Well, first thing we did is we made that marinara
from scratch.
It was a meat lovers.
We did Italian sausage,soppressata ham, bacon, what
else?
Speaker 1 (03:37):
We ended up with some burrata.
Speaker 3 (03:39):
Oh, yeah, yeah, yeah.
And then the final touch, whatreally just pushes it over the
edge, is hot honey on the crust.
Speaker 1 (03:47):
Anthony, I don't know how you are with hot honey.
I'm okay with it.
I wasn't expecting you to workon this pizza, but the pizza was
fantastic.
Speaker 2 (03:53):
I don't know if I'm all about this hot honey craze
on pizza.
Now it's to the point wherethey're drizzling it on every
pizza.
You know, and I just don't knowabout it.
Speaker 1 (04:06):
It's starting to become my new pineapple in my
life.
You know we didn't do it, john,so we were going to buy some
pineapple.
You know, dice it up and allthat stuff, and then you know
just kind of look like we'regoing to put it on the pie and
then just throw it in the trash.
Speaker 2 (04:24):
That would have been funny.
Yeah, we were on a time crunchtoday, so we didn't get to do it
.
I didn't know where you weregoing there, so I was a little
worried, thinking if you put thepineapple on the pizza I might
have to go.
Speaker 1 (04:32):
I mean I would have left already.
I mean, forget about it, I'mnot down for that.
Speaker 2 (04:36):
Yeah, yeah, I don't.
Speaker 1 (04:38):
I am not a subscriber of pineapples on pizza.
Speaker 2 (04:46):
No on pizza.
No, no, it's just.
It's just wrong.
It wasn't even made.
They call it an hawaiian pizza.
It wasn't even invented inhawaii.
I think it was invented incanada, that's not near hawaii.
Speaker 1 (04:53):
No, not even close you know, when I think hawaii,
you know I think ontario.
Speaker 2 (04:58):
It always has been, it's always been like that for
me, yeah well, we should havereally been suspect on the
hawaiian pizza when whencanadian bacon was on there and
we're thinking like, shouldn'thave been like a pulled pork,
because if it was a hawaiianpizza it would have been like
this beautiful pig that wasroasted.
But instead they snuck thatcanadian bacon on there, right
(05:19):
I'm?
Speaker 1 (05:19):
not gonna lie.
If there's pulled pork on somesort of bread crusted bread with
cheese, I'm going to eat that,and if there happens to be
pineapple on that contraption,I'm probably going to eat it.
But if it's like a traditionalpizza, forget about it.
I'm not doing it.
Speaker 2 (05:34):
Oh no, I'm with you, I think the only thing I like, I
like pineapple in my cocktailsand I like pineapple on a you
know, a pastor, a pastor taco,and that's kind of where I draw
the line.
Speaker 1 (05:46):
All right, I'm with you on that.
What did you do in film thathad to do?
Speaker 2 (05:50):
with food.
So I you know it was reallyinteresting I was running my own
production company and got avisit from some people from
Silicon Valley and they weretalking to me about developing
this.
You know this, developing thispiece of editing equipment Of
course, went out to lunch withthem, was totally brutally
(06:12):
honest with them, basicallyripping apart what their concept
was, thought I would never hearfrom them again.
And then six months later, abox showed up on my doorstep
with a handwritten tag that saidnumber three and basically said
plug this in, tell us what youthink.
And so what happened is therewas this company called Pinnacle
(06:33):
Systems out of Silicon Valley,and I started helping them with
the development from the userend, telling them what worked,
what didn't work.
Then, fast forward, 20 yearslater, literally I was flying
around the world and I wouldwhat didn't work.
Then, fast forward, 20 yearslater, literally I was flying
around the world and I would dowhat Steve Jobs did.
I would go on stage, I'd talkfor two hours, I would launch
(06:53):
the film software, show all ofthe different features.
Basically, my approach was somuch different than the
marketing team because I wasshowing what editors and
producers wanted to see.
I wasn't showing the marketingfluff.
I was giving them real worldsituations where they could use
the film equipment and thesoftware and the editing.
And it was just a fresh newapproach.
(07:15):
What was kind of amazing?
As here I am traveling aroundthe world, I've always loved
food but I had never beenintroduced to different,
different styles and differentcultures, and and it was.
It was pretty amazing just thatthat I was finding this love
for food, not knowing thatsomewhere down the road I'd
become a culinary judge.
(07:36):
I'd become a judge, I'd becomea host of of, you know, cooking
shows.
You know that I would actuallysit down in a restaurant and and
write a review about arestaurant, or even give notes
to the chef of what I thoughtcould be improved, you know, or
what was amazing.
So you know that that wholefilm world was just a stepping
(07:57):
stone for me moving forward andI had no idea that it was taking
me into the culinary world.
Speaker 1 (08:03):
Was there a specific experience while you were abroad
that kind of got you thinkingyou know what, maybe I can
actually I can do this for aliving.
Speaker 2 (08:12):
I spent like three weeks in China and it was my
first trip to China and I'mgoing to tell you what a
different world you know,growing up in America, there's
Chinese, american food andthat's all we thought was
Chinese food.
And going to China I was kindof like what am I eating?
What is this?
(08:33):
I had no idea.
You know, I was concerned thatI was going to order dog or
horse off the menu, only to findout that dog and horse were on
the menu.
I just needed to make sure Ihad a translator that would not
steer me in that direction, butit was really eye-opening for me
.
I went to a duck restaurant thathad seven floors and they were
(08:54):
serving like a thousand ducks aday.
That was the day I fell in love.
They served me a plate of deepfried duck skin.
I took one bite and I said,watering another one of these.
I'd never had anything like it,just the crunch factor.
It was just magical.
I went to restaurants that werefull aquariums, like, literally,
(09:15):
you were sitting in therestaurant and there were
aquariums all around the wallsand that people would walk up
and point at the fish theywanted and they would scoop it
right up and they would cook itfor them.
And I remember telling one ofmy coworkers I'm like, oh, these
are pets in America, they'regoldfish, these are goldfish.
And he looked at thetranslation and he goes oh yes,
(09:35):
they are fish of gold.
And I said that would be agoldfish.
And he's like, do you want toeat one?
And I'm like, no, I have a petone at home in a bowl.
I'm good, I'm going to leavethem in the bowl.
I think one of the most amazingthings for me was we went off
for this very fancy dinner andwe walked away from this fancy
dinner and we looked at eachother and we were like that was
the most horrible food we hadever had.
(09:57):
And we had met some girls whowere art students in Tiananmen
Square and they wanted to hangwith us because they wanted to
practice their English.
So we called them up and wesaid, hey, we just had this
horrible dinner.
Where's a good place inTiananmen Square to go eat?
And the girls weren't far awayand they're like, oh, we'll take
you to a place.
And so we went down this.
(10:18):
We went to this neighborhood andthe girls knocked on the door
and I saw this old lady come tothe door and then she closed the
door real fast and I could heara whole bunch of scuffling and
like yelling, you know.
And then she opened the dooragain with a smile and she's
like come on in.
And so she invited us into herhome.
Her family was sitting on theother side of the paper wall.
We could hear them, they couldhear the TV going and she
(10:41):
proceeded to open up her fridge.
She made us dinner To this dayI don't even know what I ate.
This was the day before phoneswere cameras and so I have like
no photos of this night and shejust cooked for us and it was
some of the most amazing food.
And what I learned that day wasthat it doesn't have to be a
(11:03):
good dinner to be expensive.
That street food, some randomlady cooking in her kitchen,
could make the most amazing dishthat you've ever ever had in
your life.
Speaker 1 (11:13):
I just have to commend you on the fact that you
were able to say what you saidall in an English accent, and
that's amazing.
I would not have been able todo that.
Speaker 2 (11:23):
I will tell you that this is the first time I ever
this was another night where wehad hot pot.
You're going to like this one.
It's four in the morning, we'regoing out for hot pot and I'm
like, oh, I'd never had hot potin my life.
So we got the pot.
It's boiling in the middle andthey're putting in vegetables.
I'm like, oh, that's cool.
And my co-workers are like, areyou hungry?
Because they're so excited tointroduce this to me.
(11:45):
I'm like, yeah, that looksreally good.
And then they start dropping inthe weirdest stuff ever
something called duck's blood,and they just dropped it in the
boiling.
And now I'm starting to thinkI'm not that hungry anymore.
And what pushed me over theedge?
They came out with a live fishwith a stick on his mouth and
they dropped him into theboiling hot pot, fully alive,
(12:09):
and he's swimming around and atthat moment I was like.
I was like, yeah, no, I'm nothungry, I'm just gonna, I'm just
gonna keep drinking beer.
Speaker 1 (12:15):
I was like I totally lost my appetite well, I feel
like you made the right choice,but is it actually duck's blood?
Was it like the blood of duck?
Is that we're talking about?
Speaker 2 (12:24):
imagine, imagine, like head cheese, it was almost
rectangular in shape and theyjust dropped the whole thing in
there.
So it was definitely, it wasdefinitely solidified and to
this day I don't even know whatduck's blood is.
But they, they definitely justdropped the whole square into
the center and and I was kind oflike I, I don't know I really
(12:46):
lost my appetite, anthony, now,2025, I'm eating the duck's
blood.
I'm in there.
I'm so in for that.
Because that's because, asyou're a culinary judge, you
literally have to try everythingthat's in front of you, because
that's the only fair thing todo with a chef is, when they put
that in front of you, even ifyou don't like it or you don't
(13:08):
like the way it looks, you haveto taste it, because if you
don't taste it, you can't judgeit.
Speaker 1 (13:14):
I agree with that actually.
So when you're judging like,for example, you're at the world
food championships and in thatcompetition you could have it
could be where you know John andI come up with a dish and and
we're competing, and we'recompeting up against you know
some Michelin chef, or somethinglike that when you're judging
(13:37):
you're how is it that you'reable to balance that out versus
a professional?
Speaker 2 (13:43):
One of the things at the World Food Championship
you're never supposed to comparedishes against each other, and
so that's something I learnedfrom them a long time ago, and
so I have used this disciplinein every competition that I
judge.
I have a palate and I know whatmy palate is.
So if I give you what you serveme, the most horrible dish, and
(14:04):
I give you a 10, that's on me.
That was my mistake.
So I already know, going intothe competition of what a 10
should taste like and what afive tastes like.
So I never go back.
I will never scratch out.
If I judged your dish first andthen second dish was better, I
would never scratch out yourscore.
That was my mistake.
(14:24):
So I don't give out 10s veryeasily.
I've had other judges sittingto my right and left going, oh
my gosh, you didn't give a 10 toanybody.
And I kind of say to them I go.
Well, there was nothing thatwas worthy of a 10.
For me.
I'm looking for creativity andflavors.
I want to feel that goosebumptingle that goes up and down my
(14:47):
arm.
That's a 10.
If you've got my hair standingover my arm and I am just having
this orgasmic moment in mytaste buds you're getting a 10
because there's something thatI've never tasted before.
It's that magic of that perfectbite that I just had.
I want chefs to give mesomething I've never experienced
(15:07):
before.
I want to be wowed by thatfirst bite and know that it
tastes so amazing.
I've seen ugly dishes that I'vebit into and went, oh my gosh,
that's the best thing I've everhad.
I've seen beautiful dishes thatI wish I never bit into For me.
I've been doing it so long andI remember the first time I
judged.
The first time I judged I waslike I don't know what I'm doing
(15:29):
and I'm going back like 15years.
I was like I really don't knowwhat I'm doing.
Over the course of these 15years I can literally taste
something and judge it.
The same way, you sent thephoto of the food for me.
There's always something in myhead.
I'm looking at that pictureEven though I can't taste it.
I can almost physically tasteit in my head just by looking at
(15:52):
what you've sent to me.
Speaker 1 (15:53):
As you remember, in 2023, I was able to participate
as a master judge at the WorldFood Championships in Dallas and
I wish that I didn't get to seewho the contestants were, who
the competitors were, from thedishes that I was eating.
I would prefer it to becompletely blind.
Speaker 2 (16:12):
And I agree with you.
I like, I like, I do like theblind judging One of the one of
the times.
One of the things is people sayyou know, what'd you think of
my dish?
And I'll tell them.
I go, you know, these are chefsthat know me and I say, well, I
didn't even, I didn't even know.
They said we were looking outthere.
When those chefs are giving thedescriptions of their dishes,
(16:32):
I'm looking over their head, I'mlistening to them, but I don't
even want to know who they are.
You know, they say this is thisis chef 208.
I write 208 on my thing and Ilook over their heads because I
don't want to see them.
I will never let a chef whetherI know him, dislike him, think
he's the most amazing chef inthe world dictate how I'm going
(16:55):
to score that.
I've had chef friends who havechosen to not speak to me for a
year because they didn't like mycritique of their dish and they
didn't like the score I gavethem.
And that's the thing is likethey've all come back around and
they go hey, I'm pretty sorryabout that, I was pretty hurt
and I said well, that's fine.
I said, but I have to be honest.
(17:16):
Once you step to that judgingtable, you are no longer my
friend.
You are somebody that isbringing your dish before me and
it's my opportunity to taste it, to tell you what's great about
it or give you someconstructive feedback of what
was missing or where you missedthe mark is I get real nerdy
(17:38):
when it comes to frou-frou sortof you know cooking, you know
elevated style cooking.
Speaker 1 (17:44):
I expect a lot from it.
So when I know that there's achef who's that's where they
come from, you know, I'm goingto be a little bit more excited
than somebody who's used tocooking just at the house or
just for entertainment purposes.
Let's say, anthony, you're inChicago.
It's a huge foodie town.
What is happening there?
(18:04):
What's the current trend.
Speaker 2 (18:06):
It's all over the place.
I believe flavors have becomeso homogenized.
Do you remember the days thatyou could only get calamari at
an Italian restaurant and youcould only get octopus at a
Greek restaurant?
You now find those two disheson every single menu.
I think cauliflower is havingits moment.
It started with the cauliflowercrust for pizza, but now you
(18:28):
walk into every restaurant,every single restaurant, no
matter what kind of ethnicitythey are.
There's a cauliflower starteron there, there's cauliflower
steak, there's cauliflowerbuffalo.
I'm a huge fan of cauliflower,but now I'm at the point where
I'm thinking, okay, it's alittle too much.
On all of the cauliflower.
(18:48):
I love spice.
I think spice is a really bigthing.
I love how Calabrian chilieshave really started to make it
onto menus a lot.
To kick it up a notch,especially in Italian cooking, I
think that cocktails are whereculinary is at right now,
because you have thesemixologists.
They're going into the kitchen,they're boiling berries and
(19:09):
making these syrups for thesecocktails.
The biggest thing that I seelately and I remember seeing
this for the first time like 15years ago one bar was doing it
in Chicago, but now all of themare doing is this fat washing of
alcohol to create a uniquespirit.
One of my favorite cocktailsright now is they're making an
olive oil martini, where theyfat wash the olive oil right
(19:32):
into the vodka or the gin and itjust adds this silkiness to the
cocktail.
It's like an elevated martini.
Even though we're talking food,cocktails have become more of a
food thing.
The other day we had amixologist you ready for this.
He infused Italian cheese withvodka to make their version of
an espresso martini, and so inmy mind I'm thinking, oh my gosh
(19:56):
, this is gonna taste cheesy.
The cheese really didn't evenfactor into it, but it did bring
in that kind of dairy thatmixed in really well with the
whole espresso martini for sure.
But yeah, so I think cocktailsare kind of the new culinary
trend.
You know everyone's trying toup their level.
(20:16):
Not only is the food elevated,now your cocktails are elevated.
It's more than just vodka.
You know vodka and soda.
You know it's some kind ofinfused fat and in fact so when
I said I had this 15 years ago,the chef that did made this.
So every week there would be a.
It was called the smoke of theweek.
(20:37):
So we would take the drippingsfrom the actual meat and infuse
it into an alcohol spirit.
And that week was St Patrick'sDay and they had made, they had
smoked corned beef.
They took the corned beef fatfrom the drippings, mixed it
with a bourbon and made acocktail and I drank that.
Hold on, a second Hold on.
Speaker 1 (20:57):
About a year ago.
Hold on a second.
Hold on About a year ago.
No, I have to stop you becauseabout a year ago we did a show
somewhere and we had bacon,freshly cooked bacon, bourbon,
and we were dipping the bacon inthe bourbon eating drinking,
(21:19):
and it was a wonderful podcast.
So what you're talking about,you're speaking my language.
Essentially, what you're sayingis a fat wash is basically
infusing.
Is that correct?
Speaker 2 (21:30):
Yeah, so basically what they do is they'll take the
fat, they mix it with thespirit, they will throw it in
the freezer overnight and thenthe next morning they will take,
they will skim the top layer ofthat fat off and then they'll
strain it.
So they'll strain it through areal fine strainer and what
happens is that flavor of thefat is now infused with the
(21:51):
spirit, and then you can makeany cocktail you want with that.
I love it, I love it.
I know I just opened a wholenew show there for you somewhere
down the line.
Speaker 1 (22:00):
I mean, I'm going to invite you to the studio and we
can do this, man.
Speaker 2 (22:03):
You know what I'm saying.
I know I will have to take napsafterward, but I'm fine with
that.
Speaker 1 (22:09):
Are there any hidden gems in Chicago for culinary
right now?
Speaker 2 (22:16):
Chicago.
The whole city is a hidden gem.
If you love food, chicago isyour place to come to.
We have so many restaurantsfrom around the world.
Before I had ever startedtraveling, I was just happy with
what I was eating.
Now that I've traveled theworld, we have food in Chicago
that is sometimes better thaneating it in that country.
(22:36):
We have so many ethnic chefsthat are bringing their flavors
and their spices ethnic chefsthat are bringing their flavors
and their spices.
We just recently ate at a brandnew restaurant that opened on
the River North area of Chicago.
It's called Yasame and it'ssupposed to be a Mediterranean
restaurant, but it has a realbig emphasis on Greek.
The chef is from Santorini.
(22:57):
His name is George I'm just sogoing to butcher his name George
Zirkovakis, and he is fromSantorini.
I know that I hope I did itwell, but I'm gonna tell you
right now.
His flavors are just magical.
One of the things that my wifeand I noticed like on every
plate there was like this neongreen liquid, and so we called
chef over and I'm like, okay,what is that?
(23:18):
And he was making a homemadeparsley oil, and I had parsley
oil in my life and and it seemedto be on every plate, like he
did this raw.
He did this raw fish dish whichwas kind of his ceviche take on
ceviche, but he had thisparsley oil right next to chili
(23:40):
oil.
So you had this neon green andthis red and you're eating this
raw fish and you're like, oh mygosh, this is so amazing.
It kind of blew our mind.
We were really just fascinatedwith everything that he was
creating.
And we went on the fourth day ofthem being open and I looked at
my wife.
I said this is day four.
(24:02):
I feel nervous for them.
I'm so worried because on dayfour sometimes you don't have
all your ducks in a line andevery single dish we had was
better than the next.
I remember telling chef I saidyou know what?
For day four, you guys havethis in the bag To be that tight
and to have every single dishbe a hit.
(24:23):
I was impressed.
Speaker 1 (24:26):
When you have all your duck blood in a row, I can
tell you that things are goingto go great.
I've never heard of parsley oil.
I want to use that, I want toconsume that, I want to taste
that.
Speaker 2 (24:37):
The color alone will make you look at the dish in a
different way, because it wasalmost like a neon green and it
just stood out.
And that's the great thing is,there's a lot of Greek chefs in
Chicago and I find their flavorsfascinating because Chicago has
(25:00):
a Greek town.
I find their flavorsfascinating because Chicago has
a Greek town and the problemwith Chicago's Greek town is
most of these families didn'tcome from a culinary world, so
our Greek town has been focusedon gyros and saganaki, the
flaming cheese.
They haven't gotten creativeand I feel bad for our Greek
town because it's stuck.
(25:21):
It's stuck in the 1970s, but wehave so many great Greek
restaurants that have openedwhere it's opened my eyes and
one of the Greek chefs said tome he said those restaurants
haven't kept up with the times.
He goes.
The dishes I'm making for youin Chicago today are the same
dishes that if you flew toGreece today you would be having
this in a Greek restaurant andand I just, I, just, I just find
(25:43):
that fascinating and my palateloves it.
Speaker 1 (25:45):
What's it like to be the social media person of the
year in Chicago?
Speaker 2 (25:50):
Now, that was a.
That was a.
That was definitely a long timeago.
I mean, what was crazy aboutthat was is everyone prior to me
winning that award was sometype of Chicago celebrity,
whether they were on televisionor whether they were a big time
restaurateur.
And so when they announced myname, and I was standing in the
(26:12):
audience.
I didn't know I won.
I didn't even know, I don'teven think I knew I was
nominated.
I was like I was kind of likeoh my gosh, because, like it was
such an amazing feeling.
Kind of like oh my gosh,because it was such an amazing
feeling.
And social media?
You know, social media wasn'treally a thing yet.
This was about nine years ago.
One of the local radio hosts inChicago, when he was
(26:33):
introducing me, he introduced me, as we have Anthony Martirina.
This guy was doing social mediabefore anyone ever called it
social media, and I had to takea step back and go oh my gosh.
Yeah, I didn't know what I wasdoing, I was just being social.
At one point with my travelsaround the world, I had 20,000
(26:55):
photos of food up on Google.
I would add restaurants onto amap.
There know, there's this placein Panama and they make the most
amazing Venezuelan empanadasI've ever had in my life and
there's a line down the streetthey're frying them right there
(27:16):
in the street.
You'll usually find 100 peoplein line.
Well, my second time I was inPanama, I was like I got to put
them on the Google map.
So there's an actual pin on theGoogle map and and I cannot
tell you the hundreds andthousands of people that have
gone there to eat just because Ipinned it on the Google map.
A street vendor, and you knowpeople will write me every once
(27:38):
in a while go, oh my gosh, thatwas the best empanada I ever had
.
And so you know, for me it wasalways about being social.
I'm always about wanting toshare that dish, share that
restaurant, share that chef'sstory.
You know, I don't ever reallywant to make the story about
myself, which I think somepeople do.
You know they want to.
They think social media isabout them and what outfit
(27:59):
they're wearing and and you knowhow much food they can shove in
their face.
I think it's got to be aboutthe restaurant, about the food
and about being social.
There are chefs that reach outto me going oh, you like my food
?
I'm so honored.
And I'll be like, yeah, but itlooks amazing and I'm judging it
with my eyes and I hope ittastes as good as it looks.
(28:20):
And so that's the biggest thingabout social media is be social
.
I think people have forgottenthe social part.
They look at it more like abusiness.
I'm just, you know, I pinched.
I pinched myself to say, hey,I'm very lucky to be part of
this world.
Speaker 1 (28:34):
Social media has changed everything about food
and how we consume it, where wego out to eat.
The entire, the entire aspectof food has changed, and it's
mostly and it's mostly becausewe're all taking pictures at the
dinner table and everybodywants to see Whoa.
Well, you know what.
(28:54):
I was going to go to that.
I was going to go to that pub.
I was going to go to thatrestaurant oh, look what they
have.
Oh, you know, i'm'm gonna go.
As it turns out, you're aninfluencer, you know we fall
into that, but we're not like,I'm not a social media
influencer.
We happen to have a greatpodcast and a great team that
you know helps to, you know,propel the food media aspect of
(29:19):
what, who we are.
But, man, I'll tell you, it'sreally great when people like
yourself, who do have a greatfollowing and you've been doing
this for a long time that youentertain what we're doing, you
know, on our socials.
I think that's, that's whatit's all about.
I think that's great.
I think that's we need to allwork together when we're in this
whole content creation world.
Speaker 2 (29:42):
A heart is so easy to give you know a comment, a
comment just saying that looksamazing.
You know, and again, you justsaid that to me and I did.
You know, I do like your stuffand I was.
I didn't even realize it, soyou brought it up that I do like
your stuff.
I've liked your stuff since Imet you for the first time, like
a year and a half ago, and andyou know I've actually your
stuff since I met you for thefirst time a year and a half ago
(30:04):
.
I've actually seen aprogression on your Instagram
page.
You guys have gone to anotherlevel, especially with a lot of
the videos you're producing.
I just think you've done anincredible job and I want to
give you some accolades that.
You're doing an amazing time.
You're presenting it in such away that it's fun to look at,
it's fun to watch.
I can't wait to see what you'regoing to post next.
Speaker 1 (30:27):
Thank you.
I mean I'm you know the fact is,you know, john and I, pooch,
you know few of the others whoare in our circle.
Man, people don't realize and Iknow you do people do not
realize the efforts.
When you try to do this thingthe right way, when you try to
bring quality and you try tobring something entertaining and
(30:48):
knowledgeable or fun, it'sreally difficult to pull off and
there's so many obstacles alongthe way, hurdles, you know we
had.
You know we've had times whenguests are scheduled to come
into the, into, onto the show,and then they show up.
They don't show up in the lastminute.
They, you know there's a changeof plans and you got to
(31:09):
scramble and figure things out.
It's not an easy, easy thing.
Nobody understands when you'redoing real film, the editing,
the photography, the editing thehours, the creative process.
It's insane.
(31:31):
So I'm glad, I'm reallyappreciative of what you do and
your show, because all what youdo helps to propel all of us.
I mean it's, it's really it.
It really is all about everyonedoing something that's bigger
than themselves.
Speaker 2 (31:40):
And I want to give a little shout out to my wife and
daughter.
You know, between my wife andmyself we both came from the
film media world and peopledon't understand is when we walk
into film, something betweenthe both of us we have probably
over 60 years of in front of thecamera, behind the camera and
editing experience, just betweenmy wife and myself.
(32:02):
So when we walk in we're allbusiness.
You know, we want to make surewe grab the perfect shot.
Our daughter, who's 18, sheliterally she'll come to me with
an editing question.
I show her once.
She edits, she writes, sheloves it.
I remember three years ago shegoes dad, I don't want to do
what you want to do.
You know, the other day she'slike this is the best job ever
(32:24):
and she's only 18.
And she's producing videos forthe Chicago Public Library.
She's producing videos.
She's been working for them fortwo years now, making videos
for the actual teen Instagram.
And she said, dad, this is thebest job I ever had and it's
because she comes from me and mywife.
(32:46):
She has that creative side toher man.
She does it Like it's so funny.
Her and I will film the sameexperience and I don't want to
look at her edit and I don'tshow her my edits and we're both
done and we'll look at it andI'll be like that PR agency is
going to think I edited yourvideo and she goes is that a bad
thing?
And I go.
No, I go because you've gotyour own style.
(33:09):
But wow, you're really good.
She's really really good atwhat she does.
So, you know, big shout outbecause it does take a team.
You know, it's not just alwaysme and I'm very fortunate that I
have, like the, the starstudded.
You know, social media team ofmy family, of my wife and
daughter too.
Speaker 1 (33:26):
That's really a great story.
My daughter's nine and when shesees me editing she'll sit down
next to me and she'll, you know, and I, I know she's there but
I I'm not paying.
You know, I'm in the middle ofediting and I can see her
looking at my face and thenlooking at the screen and then
looking back up at my face andthen she'll say daddy, daddy,
(33:47):
what if you, what if you didthat?
And she's pointing at like atransition.
You know she's like what if youuse that?
I'm like, okay, baby, you know.
And then a lot of times itlooks good.
I mean, I don't know it's, it'sjust, it's interesting when your
children yeah, it's interestingwhen your children want to be
involved with anything that hasto do with their parents.
Speaker 2 (34:07):
I want to share a funny story about my daughter,
probably when she was like seven.
You know, I've always beenediting, so I remember she was
sleeping in her back bedroommaybe she was six or seven and
so I was sitting in completedarkness.
I had the headphones on, I'm infront of the laptop, I was
doing an edit for a client, andshe walked up next to me and she
touched me on the arm.
(34:28):
You know, and and and that wasthe thing is like there was
always editing happening and itwas just such was one of those
moments where where, like they,they see what you do, you know
(34:49):
what I mean and and you know, Ithink editing and stuff, it's
just a creative, it's just acreative outlet.
It's so much fun.
And look, look at, look at ourworld about the tiktok videos
and the instagram.
You know, it's like I can'timagine, when I started out, you
know, editing film, that everysingle person could say, hey, I
(35:10):
make films too.
Speaker 1 (35:10):
I don't know if it's good or bad.
I started editing.
Well, let me just first prefacewith had probably a 12 year
hiatus from any editing.
Had probably a 12 year hiatusfrom any editing.
But I, in the early twothousands maybe oh four, oh five
, something like that I startedmessing around with final cut
pro and you know, this was likereally in the infancy of all
(35:32):
this stuff and it was reallyinteresting, it was really cool
and you had a lot of power andcontrol and if you had software
like that, you were differentthan everyone.
You were different.
Today you can edit right fromyour phone.
You can edit right in the appthat you're using Instagram or
(35:53):
TikTok, whatever it is and it'sgreat, but then it kind of
dilutes and waters down.
It waters it down for everyoneas well.
I don't know.
Speaker 2 (36:08):
And I have a similar story to that.
You know, you can imagine I was, I was on the road, I was, I
was producing stuff and editingand I was traveling on the road
for 20 years and I'd gotten tothat.
I'd gotten to that point whereI was literally we had our Avid
software on a mobile device andI'd walk into NBC and we were
(36:28):
selling it for I think we wereselling it for like $99 a copy.
And I'd walk into NBC and I'mlike, okay, we'll take a
thousand copies.
And then I'm thinking in thebackside of my head we were
selling like million dollarboxes.
I'm thinking on the backside ofmy head like we were selling,
like we're selling like milliondollar boxes.
You know, now all of a suddeneveryone in the newsroom has an
ability to do a rough edit of anews story because everything
(36:49):
was on.
You know, they had all of thevideo on the cloud and anyone
could get into it at any time.
So when I that was kind of oneof the last things I launched I
was kind of burnt out fromediting and I literally was so
focused on my photos of food.
I just I love taking photos offood and I thought I'd probably
(37:09):
never edit again.
And what was interesting wasInstagram stopped promoting
photos and they said we're onlygoing to promote you if you make
a reel.
And I was like I have to shootvideo of my food.
And what was incredible was Iremember filming my first I
think it was an omakase placeand I remember filming this
(37:30):
dinner and editing it and I wasjust like.
It was just like a newfoundlove for me.
It was like riding a bicycle.
You know, taking off that forme, taking off those six years
from editing, it was just awhole different world and I
think that's that's one of thedifferences is I was able to
jump right back into it and Iknow all the tools because I've
(37:53):
edited for so many years.
You know like it's fun for meagain, you know, and so I'm glad
I had that six years offbecause the creativity is is is
still there.
Speaker 1 (38:04):
What advice would you give someone looking to get
into content creation thatrevolves around food?
Speaker 2 (38:10):
I would tell people to first of all have a love of
food.
You know, make sure that youlove food.
If you don't love food, ifyou're just doing it because
because you, you know everyoneelse is doing it, that's not the
right reason.
Make it about the food, make itabout the chef, make it about
the restaurant.
These people work so many hourscreating and they miss family
(38:35):
holidays and they miss eveningswith their kids because they're
out there cooking for you.
So make it about them.
Give them a little accolade.
That's their trophy.
When you put together a greatvideo and it's showcasing their
food, it just makes them so muchmore happier.
So if you're really aspiring todo it, make sure you have a
(38:56):
love of food.
Make sure that when you go inand say, if you're filming and
having dinner, film it.
You know, like, like there's.
There's so many times, oh, wedon't even eat hot food anymore.
You know, for me it's aboutmaking sure we get the best
looking shots.
I'll have chefs come over andbe like are you gonna eat that?
And I said, once we get theshot, we're gonna eat it.
(39:17):
You know.
And then they're always likebut it's gonna be cold and I'm
like I go, I'm a culinary judge.
I go I've never, I never eatanything hot.
I said, as long as the flavorsare there and I can taste the
flavors, I said it doesn't haveto be hot to me, I can still
taste everything that's there.
So yeah, so if you really wantto get into it, just make sure
(39:45):
you have a love for food.
Make sure that you put foodfirst, and then everything else
will fall into place.
What are you shooting with?
Are you using your phone or youactually have a camera?
I mean, I've got professionalcameras in my studio but at the
end of the day, my iPhone 13 Prois so amazing.
Actually, I haven't upgraded.
Our daughter has the 16 andthere are times when my daughter
will take my phone because shecan't get the shot, because she
(40:10):
said she tells me and I agreewith her it still looks better
on the 13 than it does on the 16.
I you know.
So until my, until my 13 breaks, I'm not upgrading.
Speaker 1 (40:21):
Well, I'll tell you what.
I have a whole studio ofcameras.
John has his whole studio ofcameras.
We use our iPhones for, youknow, back of the house, sort of
behind the scenes stuff.
It's super cool.
I got to tell you something,man.
I'm so glad that you were ableto get on this episode today.
How do we get you?
I want to get you in studio,brother.
I think that we can do a lot ofcool stuff and we got to put it
(40:43):
on the schedule.
What do you think?
Speaker 2 (40:45):
I would love that.
Oh my gosh, that would be somuch fun.
Speaker 1 (40:49):
Maybe we'll catch up at a competition coming up here
one of these days as well.
Speaker 2 (40:53):
Yeah, thank you so much for having me Dude your
brother.
Speaker 1 (40:58):
how do we find you?
Speaker 2 (41:00):
Easiest way to find me is on Instagram.
It's just my full name, so it'sat Anthony Martirina
A-N-T-H-O-N-Y-M-A-R-T-O-R-I-N-A.
Speaker 1 (41:10):
Beautiful, my brother .
Thank you very much for beingon the show, John.
As always, you're awesome andwe are out Out.
Hello Food Fam.
This is the Walk Talk podcastwhere you will find the perfect
blend of food fun and cookingknowledge.
I'm your host, carl Fiodini.
Welcome to the number one foodpodcast in the country.
We're recording on site at IbisImages Studios, where food
photography comes alive and Iget to eat it.
Here's a humble request to giveus a follow on Instagram at
(00:30):
walkandtalkshow, and that's abig please and thank you.
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(00:52):
risk-free trials.
Today we have the pleasure ofhosting friend of the show,
anthony Martirina, a culinaryconnoisseur whose journey began
in the world of film editing.
His extensive travels ignited apassion for food and
transformed into a vibrantcareer where he now shares his
discerning palate with chefs andfood lovers alike.
(01:14):
As a finals judge for the WorldFood Championships and a
familiar face on Food Network'sMe or the Menu, anthony has
become a respected figure in theculinary scene.
Me or the menu.
Anthony has become a respectedfigure in the culinary scene.
Boy with his fingers firmly onthe pulse of Chicago's dining
landscape.
He uncovers hidden gems andshares tantalizing dishes with
his almost 20,000 Instagramfollowers.
(01:36):
Join us as we dive intoAnthony's incredible journey
from film guru to culinaryexpert and discover what
inspires his love for food.
Big Antonucci, welcome to theprogram.
Speaker 2 (01:50):
How are you doing?
Speaker 1 (01:52):
Man, if I was any better, I'd be in Chicago with
you, baby boy.
What's happening?
Speaker 2 (01:55):
You know, we just we had a big snowstorm yesterday,
so that was fun, but we survivedand it's a beautiful sunny day
here in Chicago, except it'slike 10 degrees.
Speaker 1 (02:08):
Well, it's like 90 degrees here in Tampa and I'm
not happy about it.
Speaker 2 (02:11):
You're probably sweating.
I feel so bad for you.
Speaker 1 (02:14):
No, it's a true story .
Last week or a week and a halfago, it was beautiful.
It was in the 30s and stuff,40s, whatever, which is what it
should be in February.
Speaker 2 (02:24):
Now it's summer oh, that's so hot, that's too hot.
I like the layers.
I like to be able to take offthe layers I like layers too,
especially in my pizza.
Speaker 1 (02:33):
You know, and speaking of pizza, today, john
hernandez, photographer, foodphotographer extraordinaire,
concocted, with my help, ofcourse, this dashing, beautiful
homemade from scratch pizza.
Speaker 2 (02:50):
I can verify that you sent me a photo.
That is an amazing lookingpizza.
Speaker 1 (02:56):
Well.
So I sent you the photo and youwent straight into like food
critic mode and you said somereally good things.
I'm very grateful for thecritique.
Speaker 2 (03:04):
I tell John he hand shredded those tomatoes and then
I saw that he had must haveused a torch and he charred the
cheese on top of the pizza.
Just give it that little like alittle burnt down there.
I think it gives it some nicelittle texture visually.
Speaker 1 (03:19):
Visually and also literally on the palate.
John, what were the ingredientson this pie?
Speaker 3 (03:25):
Well, first thing we did is we made that marinara
from scratch.
It was a meat lovers.
We did Italian sausage,soppressata ham, bacon, what
else?
Speaker 1 (03:37):
We ended up with some burrata.
Speaker 3 (03:39):
Oh, yeah, yeah, yeah.
And then the final touch, whatreally just pushes it over the
edge, is hot honey on the crust.
Speaker 1 (03:47):
Anthony, I don't know how you are with hot honey.
I'm okay with it.
I wasn't expecting you to workon this pizza, but the pizza was
fantastic.
Speaker 2 (03:53):
I don't know if I'm all about this hot honey craze
on pizza.
Now it's to the point wherethey're drizzling it on every
pizza.
You know, and I just don't knowabout it.
Speaker 1 (04:06):
It's starting to become my new pineapple in my
life.
You know we didn't do it, john,so we were going to buy some
pineapple.
You know, dice it up and allthat stuff, and then you know
just kind of look like we'regoing to put it on the pie and
then just throw it in the trash.
Speaker 2 (04:24):
That would have been funny.
Yeah, we were on a time crunchtoday, so we didn't get to do it
.
I didn't know where you weregoing there, so I was a little
worried, thinking if you put thepineapple on the pizza I might
have to go.
Speaker 1 (04:32):
I mean I would have left already.
I mean, forget about it, I'mnot down for that.
Speaker 2 (04:36):
Yeah, yeah, I don't.
Speaker 1 (04:38):
I am not a subscriber of pineapples on pizza.
Speaker 2 (04:46):
No on pizza.
No, no, it's just.
It's just wrong.
It wasn't even made.
They call it an hawaiian pizza.
It wasn't even invented inhawaii.
I think it was invented incanada, that's not near hawaii.
Speaker 1 (04:53):
No, not even close you know, when I think hawaii,
you know I think ontario.
Speaker 2 (04:58):
It always has been, it's always been like that for
me, yeah well, we should havereally been suspect on the
hawaiian pizza when whencanadian bacon was on there and
we're thinking like, shouldn'thave been like a pulled pork,
because if it was a hawaiianpizza it would have been like
this beautiful pig that wasroasted.
But instead they snuck thatcanadian bacon on there, right
(05:19):
I'm?
Speaker 1 (05:19):
not gonna lie.
If there's pulled pork on somesort of bread crusted bread with
cheese, I'm going to eat that,and if there happens to be
pineapple on that contraption,I'm probably going to eat it.
But if it's like a traditionalpizza, forget about it.
I'm not doing it.
Speaker 2 (05:34):
Oh no, I'm with you, I think the only thing I like, I
like pineapple in my cocktailsand I like pineapple on a you
know, a pastor, a pastor taco,and that's kind of where I draw
the line.
Speaker 1 (05:46):
All right, I'm with you on that.
What did you do in film thathad to do?
Speaker 2 (05:50):
with food.
So I you know it was reallyinteresting I was running my own
production company and got avisit from some people from
Silicon Valley and they weretalking to me about developing
this.
You know this, developing thispiece of editing equipment Of
course, went out to lunch withthem, was totally brutally
(06:12):
honest with them, basicallyripping apart what their concept
was, thought I would never hearfrom them again.
And then six months later, abox showed up on my doorstep
with a handwritten tag that saidnumber three and basically said
plug this in, tell us what youthink.
And so what happened is therewas this company called Pinnacle
(06:33):
Systems out of Silicon Valley,and I started helping them with
the development from the userend, telling them what worked,
what didn't work.
Then, fast forward, 20 yearslater, literally I was flying
around the world and I wouldwhat didn't work.
Then, fast forward, 20 yearslater, literally I was flying
around the world and I would dowhat Steve Jobs did.
I would go on stage, I'd talkfor two hours, I would launch
(06:53):
the film software, show all ofthe different features.
Basically, my approach was somuch different than the
marketing team because I wasshowing what editors and
producers wanted to see.
I wasn't showing the marketingfluff.
I was giving them real worldsituations where they could use
the film equipment and thesoftware and the editing.
And it was just a fresh newapproach.
(07:15):
What was kind of amazing?
As here I am traveling aroundthe world, I've always loved
food but I had never beenintroduced to different,
different styles and differentcultures, and and it was.
It was pretty amazing just thatthat I was finding this love
for food, not knowing thatsomewhere down the road I'd
become a culinary judge.
(07:36):
I'd become a judge, I'd becomea host of of, you know, cooking
shows.
You know that I would actuallysit down in a restaurant and and
write a review about arestaurant, or even give notes
to the chef of what I thoughtcould be improved, you know, or
what was amazing.
So you know that that wholefilm world was just a stepping
(07:57):
stone for me moving forward andI had no idea that it was taking
me into the culinary world.
Speaker 1 (08:03):
Was there a specific experience while you were abroad
that kind of got you thinkingyou know what, maybe I can
actually I can do this for aliving.
Speaker 2 (08:12):
I spent like three weeks in China and it was my
first trip to China and I'mgoing to tell you what a
different world you know,growing up in America, there's
Chinese, american food andthat's all we thought was
Chinese food.
And going to China I was kindof like what am I eating?
What is this?
(08:33):
I had no idea.
You know, I was concerned thatI was going to order dog or
horse off the menu, only to findout that dog and horse were on
the menu.
I just needed to make sure Ihad a translator that would not
steer me in that direction, butit was really eye-opening for me
.
I went to a duck restaurant thathad seven floors and they were
(08:54):
serving like a thousand ducks aday.
That was the day I fell in love.
They served me a plate of deepfried duck skin.
I took one bite and I said,watering another one of these.
I'd never had anything like it,just the crunch factor.
It was just magical.
I went to restaurants that werefull aquariums, like, literally,
(09:15):
you were sitting in therestaurant and there were
aquariums all around the wallsand that people would walk up
and point at the fish theywanted and they would scoop it
right up and they would cook itfor them.
And I remember telling one ofmy coworkers I'm like, oh, these
are pets in America, they'regoldfish, these are goldfish.
And he looked at thetranslation and he goes oh yes,
(09:35):
they are fish of gold.
And I said that would be agoldfish.
And he's like, do you want toeat one?
And I'm like, no, I have a petone at home in a bowl.
I'm good, I'm going to leavethem in the bowl.
I think one of the most amazingthings for me was we went off
for this very fancy dinner andwe walked away from this fancy
dinner and we looked at eachother and we were like that was
the most horrible food we hadever had.
(09:57):
And we had met some girls whowere art students in Tiananmen
Square and they wanted to hangwith us because they wanted to
practice their English.
So we called them up and wesaid, hey, we just had this
horrible dinner.
Where's a good place inTiananmen Square to go eat?
And the girls weren't far awayand they're like, oh, we'll take
you to a place.
And so we went down this.
(10:18):
We went to this neighborhood andthe girls knocked on the door
and I saw this old lady come tothe door and then she closed the
door real fast and I could heara whole bunch of scuffling and
like yelling, you know.
And then she opened the dooragain with a smile and she's
like come on in.
And so she invited us into herhome.
Her family was sitting on theother side of the paper wall.
We could hear them, they couldhear the TV going and she
(10:41):
proceeded to open up her fridge.
She made us dinner To this dayI don't even know what I ate.
This was the day before phoneswere cameras and so I have like
no photos of this night and shejust cooked for us and it was
some of the most amazing food.
And what I learned that day wasthat it doesn't have to be a
(11:03):
good dinner to be expensive.
That street food, some randomlady cooking in her kitchen,
could make the most amazing dishthat you've ever ever had in
your life.
Speaker 1 (11:13):
I just have to commend you on the fact that you
were able to say what you saidall in an English accent, and
that's amazing.
I would not have been able todo that.
Speaker 2 (11:23):
I will tell you that this is the first time I ever
this was another night where wehad hot pot.
You're going to like this one.
It's four in the morning, we'regoing out for hot pot and I'm
like, oh, I'd never had hot potin my life.
So we got the pot.
It's boiling in the middle andthey're putting in vegetables.
I'm like, oh, that's cool.
And my co-workers are like, areyou hungry?
Because they're so excited tointroduce this to me.
(11:45):
I'm like, yeah, that looksreally good.
And then they start dropping inthe weirdest stuff ever
something called duck's blood,and they just dropped it in the
boiling.
And now I'm starting to thinkI'm not that hungry anymore.
And what pushed me over theedge?
They came out with a live fishwith a stick on his mouth and
they dropped him into theboiling hot pot, fully alive,
(12:09):
and he's swimming around and atthat moment I was like.
I was like, yeah, no, I'm nothungry, I'm just gonna, I'm just
gonna keep drinking beer.
Speaker 1 (12:15):
I was like I totally lost my appetite well, I feel
like you made the right choice,but is it actually duck's blood?
Was it like the blood of duck?
Is that we're talking about?
Speaker 2 (12:24):
imagine, imagine, like head cheese, it was almost
rectangular in shape and theyjust dropped the whole thing in
there.
So it was definitely, it wasdefinitely solidified and to
this day I don't even know whatduck's blood is.
But they, they definitely justdropped the whole square into
the center and and I was kind oflike I, I don't know I really
(12:46):
lost my appetite, anthony, now,2025, I'm eating the duck's
blood.
I'm in there.
I'm so in for that.
Because that's because, asyou're a culinary judge, you
literally have to try everythingthat's in front of you, because
that's the only fair thing todo with a chef is, when they put
that in front of you, even ifyou don't like it or you don't
(13:08):
like the way it looks, you haveto taste it, because if you
don't taste it, you can't judgeit.
Speaker 1 (13:14):
I agree with that actually.
So when you're judging like,for example, you're at the world
food championships and in thatcompetition you could have it
could be where you know John andI come up with a dish and and
we're competing, and we'recompeting up against you know
some Michelin chef, or somethinglike that when you're judging
(13:37):
you're how is it that you'reable to balance that out versus
a professional?
Speaker 2 (13:43):
One of the things at the World Food Championship
you're never supposed to comparedishes against each other, and
so that's something I learnedfrom them a long time ago, and
so I have used this disciplinein every competition that I
judge.
I have a palate and I know whatmy palate is.
So if I give you what you serveme, the most horrible dish, and
(14:04):
I give you a 10, that's on me.
That was my mistake.
So I already know, going intothe competition of what a 10
should taste like and what afive tastes like.
So I never go back.
I will never scratch out.
If I judged your dish first andthen second dish was better, I
would never scratch out yourscore.
That was my mistake.
(14:24):
So I don't give out 10s veryeasily.
I've had other judges sittingto my right and left going, oh
my gosh, you didn't give a 10 toanybody.
And I kind of say to them I go.
Well, there was nothing thatwas worthy of a 10.
For me.
I'm looking for creativity andflavors.
I want to feel that goosebumptingle that goes up and down my
(14:47):
arm.
That's a 10.
If you've got my hair standingover my arm and I am just having
this orgasmic moment in mytaste buds you're getting a 10
because there's something thatI've never tasted before.
It's that magic of that perfectbite that I just had.
I want chefs to give mesomething I've never experienced
(15:07):
before.
I want to be wowed by thatfirst bite and know that it
tastes so amazing.
I've seen ugly dishes that I'vebit into and went, oh my gosh,
that's the best thing I've everhad.
I've seen beautiful dishes thatI wish I never bit into For me.
I've been doing it so long andI remember the first time I
judged.
The first time I judged I waslike I don't know what I'm doing
(15:29):
and I'm going back like 15years.
I was like I really don't knowwhat I'm doing.
Over the course of these 15years I can literally taste
something and judge it.
The same way, you sent thephoto of the food for me.
There's always something in myhead.
I'm looking at that pictureEven though I can't taste it.
I can almost physically tasteit in my head just by looking at
(15:52):
what you've sent to me.
Speaker 1 (15:53):
As you remember, in 2023, I was able to participate
as a master judge at the WorldFood Championships in Dallas and
I wish that I didn't get to seewho the contestants were, who
the competitors were, from thedishes that I was eating.
I would prefer it to becompletely blind.
Speaker 2 (16:12):
And I agree with you.
I like, I like, I do like theblind judging One of the one of
the times.
One of the things is people sayyou know, what'd you think of
my dish?
And I'll tell them.
I go, you know, these are chefsthat know me and I say, well, I
didn't even, I didn't even know.
They said we were looking outthere.
When those chefs are giving thedescriptions of their dishes,
(16:32):
I'm looking over their head, I'mlistening to them, but I don't
even want to know who they are.
You know, they say this is thisis chef 208.
I write 208 on my thing and Ilook over their heads because I
don't want to see them.
I will never let a chef whetherI know him, dislike him, think
he's the most amazing chef inthe world dictate how I'm going
(16:55):
to score that.
I've had chef friends who havechosen to not speak to me for a
year because they didn't like mycritique of their dish and they
didn't like the score I gavethem.
And that's the thing is likethey've all come back around and
they go hey, I'm pretty sorryabout that, I was pretty hurt
and I said well, that's fine.
I said, but I have to be honest.
(17:16):
Once you step to that judgingtable, you are no longer my
friend.
You are somebody that isbringing your dish before me and
it's my opportunity to taste it, to tell you what's great about
it or give you someconstructive feedback of what
was missing or where you missedthe mark is I get real nerdy
(17:38):
when it comes to frou-frou sortof you know cooking, you know
elevated style cooking.
Speaker 1 (17:44):
I expect a lot from it.
So when I know that there's achef who's that's where they
come from, you know, I'm goingto be a little bit more excited
than somebody who's used tocooking just at the house or
just for entertainment purposes.
Let's say, anthony, you're inChicago.
It's a huge foodie town.
What is happening there?
(18:04):
What's the current trend.
Speaker 2 (18:06):
It's all over the place.
I believe flavors have becomeso homogenized.
Do you remember the days thatyou could only get calamari at
an Italian restaurant and youcould only get octopus at a
Greek restaurant?
You now find those two disheson every single menu.
I think cauliflower is havingits moment.
It started with the cauliflowercrust for pizza, but now you
(18:28):
walk into every restaurant,every single restaurant, no
matter what kind of ethnicitythey are.
There's a cauliflower starteron there, there's cauliflower
steak, there's cauliflowerbuffalo.
I'm a huge fan of cauliflower,but now I'm at the point where
I'm thinking, okay, it's alittle too much.
On all of the cauliflower.
(18:48):
I love spice.
I think spice is a really bigthing.
I love how Calabrian chilieshave really started to make it
onto menus a lot.
To kick it up a notch,especially in Italian cooking, I
think that cocktails are whereculinary is at right now,
because you have thesemixologists.
They're going into the kitchen,they're boiling berries and
(19:09):
making these syrups for thesecocktails.
The biggest thing that I seelately and I remember seeing
this for the first time like 15years ago one bar was doing it
in Chicago, but now all of themare doing is this fat washing of
alcohol to create a uniquespirit.
One of my favorite cocktailsright now is they're making an
olive oil martini, where theyfat wash the olive oil right
(19:32):
into the vodka or the gin and itjust adds this silkiness to the
cocktail.
It's like an elevated martini.
Even though we're talking food,cocktails have become more of a
food thing.
The other day we had amixologist you ready for this.
He infused Italian cheese withvodka to make their version of
an espresso martini, and so inmy mind I'm thinking, oh my gosh
(19:56):
, this is gonna taste cheesy.
The cheese really didn't evenfactor into it, but it did bring
in that kind of dairy thatmixed in really well with the
whole espresso martini for sure.
But yeah, so I think cocktailsare kind of the new culinary
trend.
You know everyone's trying toup their level.
(20:16):
Not only is the food elevated,now your cocktails are elevated.
It's more than just vodka.
You know vodka and soda.
You know it's some kind ofinfused fat and in fact so when
I said I had this 15 years ago,the chef that did made this.
So every week there would be a.
It was called the smoke of theweek.
(20:37):
So we would take the drippingsfrom the actual meat and infuse
it into an alcohol spirit.
And that week was St Patrick'sDay and they had made, they had
smoked corned beef.
They took the corned beef fatfrom the drippings, mixed it
with a bourbon and made acocktail and I drank that.
Hold on, a second Hold on.
Speaker 1 (20:57):
About a year ago.
Hold on a second.
Hold on About a year ago.
No, I have to stop you becauseabout a year ago we did a show
somewhere and we had bacon,freshly cooked bacon, bourbon,
and we were dipping the bacon inthe bourbon eating drinking,
(21:19):
and it was a wonderful podcast.
So what you're talking about,you're speaking my language.
Essentially, what you're sayingis a fat wash is basically
infusing.
Is that correct?
Speaker 2 (21:30):
Yeah, so basically what they do is they'll take the
fat, they mix it with thespirit, they will throw it in
the freezer overnight and thenthe next morning they will take,
they will skim the top layer ofthat fat off and then they'll
strain it.
So they'll strain it through areal fine strainer and what
happens is that flavor of thefat is now infused with the
(21:51):
spirit, and then you can makeany cocktail you want with that.
I love it, I love it.
I know I just opened a wholenew show there for you somewhere
down the line.
Speaker 1 (22:00):
I mean, I'm going to invite you to the studio and we
can do this, man.
Speaker 2 (22:03):
You know what I'm saying.
I know I will have to take napsafterward, but I'm fine with
that.
Speaker 1 (22:09):
Are there any hidden gems in Chicago for culinary
right now?
Speaker 2 (22:16):
Chicago.
The whole city is a hidden gem.
If you love food, chicago isyour place to come to.
We have so many restaurantsfrom around the world.
Before I had ever startedtraveling, I was just happy with
what I was eating.
Now that I've traveled theworld, we have food in Chicago
that is sometimes better thaneating it in that country.
(22:36):
We have so many ethnic chefsthat are bringing their flavors
and their spices ethnic chefsthat are bringing their flavors
and their spices.
We just recently ate at a brandnew restaurant that opened on
the River North area of Chicago.
It's called Yasame and it'ssupposed to be a Mediterranean
restaurant, but it has a realbig emphasis on Greek.
The chef is from Santorini.
(22:57):
His name is George I'm just sogoing to butcher his name George
Zirkovakis, and he is fromSantorini.
I know that I hope I did itwell, but I'm gonna tell you
right now.
His flavors are just magical.
One of the things that my wifeand I noticed like on every
plate there was like this neongreen liquid, and so we called
chef over and I'm like, okay,what is that?
(23:18):
And he was making a homemadeparsley oil, and I had parsley
oil in my life and and it seemedto be on every plate, like he
did this raw.
He did this raw fish dish whichwas kind of his ceviche take on
ceviche, but he had thisparsley oil right next to chili
(23:40):
oil.
So you had this neon green andthis red and you're eating this
raw fish and you're like, oh mygosh, this is so amazing.
It kind of blew our mind.
We were really just fascinatedwith everything that he was
creating.
And we went on the fourth day ofthem being open and I looked at
my wife.
I said this is day four.
(24:02):
I feel nervous for them.
I'm so worried because on dayfour sometimes you don't have
all your ducks in a line andevery single dish we had was
better than the next.
I remember telling chef I saidyou know what?
For day four, you guys havethis in the bag To be that tight
and to have every single dishbe a hit.
(24:23):
I was impressed.
Speaker 1 (24:26):
When you have all your duck blood in a row, I can
tell you that things are goingto go great.
I've never heard of parsley oil.
I want to use that, I want toconsume that, I want to taste
that.
Speaker 2 (24:37):
The color alone will make you look at the dish in a
different way, because it wasalmost like a neon green and it
just stood out.
And that's the great thing is,there's a lot of Greek chefs in
Chicago and I find their flavorsfascinating because Chicago has
(25:00):
a Greek town.
I find their flavorsfascinating because Chicago has
a Greek town and the problemwith Chicago's Greek town is
most of these families didn'tcome from a culinary world, so
our Greek town has been focusedon gyros and saganaki, the
flaming cheese.
They haven't gotten creativeand I feel bad for our Greek
town because it's stuck.
(25:21):
It's stuck in the 1970s, but wehave so many great Greek
restaurants that have openedwhere it's opened my eyes and
one of the Greek chefs said tome he said those restaurants
haven't kept up with the times.
He goes.
The dishes I'm making for youin Chicago today are the same
dishes that if you flew toGreece today you would be having
this in a Greek restaurant andand I just, I, just, I just find
(25:43):
that fascinating and my palateloves it.
Speaker 1 (25:45):
What's it like to be the social media person of the
year in Chicago?
Speaker 2 (25:50):
Now, that was a.
That was a.
That was definitely a long timeago.
I mean, what was crazy aboutthat was is everyone prior to me
winning that award was sometype of Chicago celebrity,
whether they were on televisionor whether they were a big time
restaurateur.
And so when they announced myname, and I was standing in the
(26:12):
audience.
I didn't know I won.
I didn't even know, I don'teven think I knew I was
nominated.
I was like I was kind of likeoh my gosh, because, like it was
such an amazing feeling.
Kind of like oh my gosh,because it was such an amazing
feeling.
And social media?
You know, social media wasn'treally a thing yet.
This was about nine years ago.
One of the local radio hosts inChicago, when he was
(26:33):
introducing me, he introduced me, as we have Anthony Martirina.
This guy was doing social mediabefore anyone ever called it
social media, and I had to takea step back and go oh my gosh.
Yeah, I didn't know what I wasdoing, I was just being social.
At one point with my travelsaround the world, I had 20,000
(26:55):
photos of food up on Google.
I would add restaurants onto amap.
There know, there's this placein Panama and they make the most
amazing Venezuelan empanadasI've ever had in my life and
there's a line down the streetthey're frying them right there
(27:16):
in the street.
You'll usually find 100 peoplein line.
Well, my second time I was inPanama, I was like I got to put
them on the Google map.
So there's an actual pin on theGoogle map and and I cannot
tell you the hundreds andthousands of people that have
gone there to eat just because Ipinned it on the Google map.
A street vendor, and you knowpeople will write me every once
(27:38):
in a while go, oh my gosh, thatwas the best empanada I ever had
.
And so you know, for me it wasalways about being social.
I'm always about wanting toshare that dish, share that
restaurant, share that chef'sstory.
You know, I don't ever reallywant to make the story about
myself, which I think somepeople do.
You know they want to.
They think social media isabout them and what outfit
(27:59):
they're wearing and and you knowhow much food they can shove in
their face.
I think it's got to be aboutthe restaurant, about the food
and about being social.
There are chefs that reach outto me going oh, you like my food
?
I'm so honored.
And I'll be like, yeah, but itlooks amazing and I'm judging it
with my eyes and I hope ittastes as good as it looks.
(28:20):
And so that's the biggest thingabout social media is be social
.
I think people have forgottenthe social part.
They look at it more like abusiness.
I'm just, you know, I pinched.
I pinched myself to say, hey,I'm very lucky to be part of
this world.
Speaker 1 (28:34):
Social media has changed everything about food
and how we consume it, where wego out to eat.
The entire, the entire aspectof food has changed, and it's
mostly and it's mostly becausewe're all taking pictures at the
dinner table and everybodywants to see Whoa.
Well, you know what.
(28:54):
I was going to go to that.
I was going to go to that pub.
I was going to go to thatrestaurant oh, look what they
have.
Oh, you know, i'm'm gonna go.
As it turns out, you're aninfluencer, you know we fall
into that, but we're not like,I'm not a social media
influencer.
We happen to have a greatpodcast and a great team that
you know helps to, you know,propel the food media aspect of
(29:19):
what, who we are.
But, man, I'll tell you, it'sreally great when people like
yourself, who do have a greatfollowing and you've been doing
this for a long time that youentertain what we're doing, you
know, on our socials.
I think that's, that's whatit's all about.
I think that's great.
I think that's we need to allwork together when we're in this
whole content creation world.
Speaker 2 (29:42):
A heart is so easy to give you know a comment, a
comment just saying that looksamazing.
You know, and again, you justsaid that to me and I did.
You know, I do like your stuffand I was.
I didn't even realize it, soyou brought it up that I do like
your stuff.
I've liked your stuff since Imet you for the first time, like
a year and a half ago, and andyou know I've actually your
stuff since I met you for thefirst time a year and a half ago
(30:04):
.
I've actually seen aprogression on your Instagram
page.
You guys have gone to anotherlevel, especially with a lot of
the videos you're producing.
I just think you've done anincredible job and I want to
give you some accolades that.
You're doing an amazing time.
You're presenting it in such away that it's fun to look at,
it's fun to watch.
I can't wait to see what you'regoing to post next.
Speaker 1 (30:27):
Thank you.
I mean I'm you know the fact is,you know, john and I, pooch,
you know few of the others whoare in our circle.
Man, people don't realize and Iknow you do people do not
realize the efforts.
When you try to do this thingthe right way, when you try to
bring quality and you try tobring something entertaining and
(30:48):
knowledgeable or fun, it'sreally difficult to pull off and
there's so many obstacles alongthe way, hurdles, you know we
had.
You know we've had times whenguests are scheduled to come
into the, into, onto the show,and then they show up.
They don't show up in the lastminute.
They, you know there's a changeof plans and you got to
(31:09):
scramble and figure things out.
It's not an easy, easy thing.
Nobody understands when you'redoing real film, the editing,
the photography, the editing thehours, the creative process.
It's insane.
(31:31):
So I'm glad, I'm reallyappreciative of what you do and
your show, because all what youdo helps to propel all of us.
I mean it's, it's really it.
It really is all about everyonedoing something that's bigger
than themselves.
Speaker 2 (31:40):
And I want to give a little shout out to my wife and
daughter.
You know, between my wife andmyself we both came from the
film media world and peopledon't understand is when we walk
into film, something betweenthe both of us we have probably
over 60 years of in front of thecamera, behind the camera and
editing experience, just betweenmy wife and myself.
(32:02):
So when we walk in we're allbusiness.
You know, we want to make surewe grab the perfect shot.
Our daughter, who's 18, sheliterally she'll come to me with
an editing question.
I show her once.
She edits, she writes, sheloves it.
I remember three years ago shegoes dad, I don't want to do
what you want to do.
You know, the other day she'slike this is the best job ever
(32:24):
and she's only 18.
And she's producing videos forthe Chicago Public Library.
She's producing videos.
She's been working for them fortwo years now, making videos
for the actual teen Instagram.
And she said, dad, this is thebest job I ever had and it's
because she comes from me and mywife.
(32:46):
She has that creative side toher man.
She does it Like it's so funny.
Her and I will film the sameexperience and I don't want to
look at her edit and I don'tshow her my edits and we're both
done and we'll look at it andI'll be like that PR agency is
going to think I edited yourvideo and she goes is that a bad
thing?
And I go.
No, I go because you've gotyour own style.
(33:09):
But wow, you're really good.
She's really really good atwhat she does.
So, you know, big shout outbecause it does take a team.
You know, it's not just alwaysme and I'm very fortunate that I
have, like the, the starstudded.
You know, social media team ofmy family, of my wife and
daughter too.
Speaker 1 (33:26):
That's really a great story.
My daughter's nine and when shesees me editing she'll sit down
next to me and she'll, you know, and I, I know she's there but
I I'm not paying.
You know, I'm in the middle ofediting and I can see her
looking at my face and thenlooking at the screen and then
looking back up at my face andthen she'll say daddy, daddy,
(33:47):
what if you, what if you didthat?
And she's pointing at like atransition.
You know she's like what if youuse that?
I'm like, okay, baby, you know.
And then a lot of times itlooks good.
I mean, I don't know it's, it'sjust, it's interesting when your
children yeah, it's interestingwhen your children want to be
involved with anything that hasto do with their parents.
Speaker 2 (34:07):
I want to share a funny story about my daughter,
probably when she was like seven.
You know, I've always beenediting, so I remember she was
sleeping in her back bedroommaybe she was six or seven and
so I was sitting in completedarkness.
I had the headphones on, I'm infront of the laptop, I was
doing an edit for a client, andshe walked up next to me and she
touched me on the arm.
(34:28):
You know, and and and that wasthe thing is like there was
always editing happening and itwas just such was one of those
moments where where, like they,they see what you do, you know
(34:49):
what I mean and and you know, Ithink editing and stuff, it's
just a creative, it's just acreative outlet.
It's so much fun.
And look, look at, look at ourworld about the tiktok videos
and the instagram.
You know, it's like I can'timagine, when I started out, you
know, editing film, that everysingle person could say, hey, I
(35:10):
make films too.
Speaker 1 (35:10):
I don't know if it's good or bad.
I started editing.
Well, let me just first prefacewith had probably a 12 year
hiatus from any editing.
Had probably a 12 year hiatusfrom any editing.
But I, in the early twothousands maybe oh four, oh five
, something like that I startedmessing around with final cut
pro and you know, this was likereally in the infancy of all
(35:32):
this stuff and it was reallyinteresting, it was really cool
and you had a lot of power andcontrol and if you had software
like that, you were differentthan everyone.
You were different.
Today you can edit right fromyour phone.
You can edit right in the appthat you're using Instagram or
(35:53):
TikTok, whatever it is and it'sgreat, but then it kind of
dilutes and waters down.
It waters it down for everyoneas well.
I don't know.
Speaker 2 (36:08):
And I have a similar story to that.
You know, you can imagine I was, I was on the road, I was, I
was producing stuff and editingand I was traveling on the road
for 20 years and I'd gotten tothat.
I'd gotten to that point whereI was literally we had our Avid
software on a mobile device andI'd walk into NBC and we were
(36:28):
selling it for I think we wereselling it for like $99 a copy.
And I'd walk into NBC and I'mlike, okay, we'll take a
thousand copies.
And then I'm thinking in thebackside of my head we were
selling like million dollarboxes.
I'm thinking on the backside ofmy head like we were selling,
like we're selling like milliondollar boxes.
You know, now all of a suddeneveryone in the newsroom has an
ability to do a rough edit of anews story because everything
(36:49):
was on.
You know, they had all of thevideo on the cloud and anyone
could get into it at any time.
So when I that was kind of oneof the last things I launched I
was kind of burnt out fromediting and I literally was so
focused on my photos of food.
I just I love taking photos offood and I thought I'd probably
(37:09):
never edit again.
And what was interesting wasInstagram stopped promoting
photos and they said we're onlygoing to promote you if you make
a reel.
And I was like I have to shootvideo of my food.
And what was incredible was Iremember filming my first I
think it was an omakase placeand I remember filming this
(37:30):
dinner and editing it and I wasjust like.
It was just like a newfoundlove for me.
It was like riding a bicycle.
You know, taking off that forme, taking off those six years
from editing, it was just awhole different world and I
think that's that's one of thedifferences is I was able to
jump right back into it and Iknow all the tools because I've
(37:53):
edited for so many years.
You know like it's fun for meagain, you know, and so I'm glad
I had that six years offbecause the creativity is is is
still there.
Speaker 1 (38:04):
What advice would you give someone looking to get
into content creation thatrevolves around food?
Speaker 2 (38:10):
I would tell people to first of all have a love of
food.
You know, make sure that youlove food.
If you don't love food, ifyou're just doing it because
because you, you know everyoneelse is doing it, that's not the
right reason.
Make it about the food, make itabout the chef, make it about
the restaurant.
These people work so many hourscreating and they miss family
(38:35):
holidays and they miss eveningswith their kids because they're
out there cooking for you.
So make it about them.
Give them a little accolade.
That's their trophy.
When you put together a greatvideo and it's showcasing their
food, it just makes them so muchmore happier.
So if you're really aspiring todo it, make sure you have a
(38:56):
love of food.
Make sure that when you go inand say, if you're filming and
having dinner, film it.
You know, like, like there's.
There's so many times, oh, wedon't even eat hot food anymore.
You know, for me it's aboutmaking sure we get the best
looking shots.
I'll have chefs come over andbe like are you gonna eat that?
And I said, once we get theshot, we're gonna eat it.
(39:17):
You know.
And then they're always likebut it's gonna be cold and I'm
like I go, I'm a culinary judge.
I go I've never, I never eatanything hot.
I said, as long as the flavorsare there and I can taste the
flavors, I said it doesn't haveto be hot to me, I can still
taste everything that's there.
So yeah, so if you really wantto get into it, just make sure
(39:45):
you have a love for food.
Make sure that you put foodfirst, and then everything else
will fall into place.
What are you shooting with?
Are you using your phone or youactually have a camera?
I mean, I've got professionalcameras in my studio but at the
end of the day, my iPhone 13 Prois so amazing.
Actually, I haven't upgraded.
Our daughter has the 16 andthere are times when my daughter
will take my phone because shecan't get the shot, because she
(40:10):
said she tells me and I agreewith her it still looks better
on the 13 than it does on the 16.
I you know.
So until my, until my 13 breaks, I'm not upgrading.
Speaker 1 (40:21):
Well, I'll tell you what.
I have a whole studio ofcameras.
John has his whole studio ofcameras.
We use our iPhones for, youknow, back of the house, sort of
behind the scenes stuff.
It's super cool.
I got to tell you something,man.
I'm so glad that you were ableto get on this episode today.
How do we get you?
I want to get you in studio,brother.
I think that we can do a lot ofcool stuff and we got to put it
(40:43):
on the schedule.
What do you think?
Speaker 2 (40:45):
I would love that.
Oh my gosh, that would be somuch fun.
Speaker 1 (40:49):
Maybe we'll catch up at a competition coming up here
one of these days as well.
Speaker 2 (40:53):
Yeah, thank you so much for having me Dude your
brother.
Speaker 1 (40:58):
how do we find you?
Speaker 2 (41:00):
Easiest way to find me is on Instagram.
It's just my full name, so it'sat Anthony Martirina
A-N-T-H-O-N-Y-M-A-R-T-O-R-I-N-A.
Speaker 1 (41:10):
Beautiful, my brother .
Thank you very much for beingon the show, John.
As always, you're awesome andwe are out Out.
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