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On this episode we talk to Max Blachman-Gentile of Jules Pizza in San Francisco, CA.
Chapters:
00:00:00 -The new Restaurant Space inthe 1892 Building
00:02:53 - Electric vs. Gas Oven
00:05:11 - The Bread Component & Baker's Hours
00:06:59 - The Bagel Question: Dense vs. Airy
00:08:51 - California vs. East Coast Food Culture
00:11:29 - Tartine vs. Bub & Grandma's
00:13:18 - When Everyone Made Sourdough
00:15:14 - The Main Issue of Being a Business Owner
00:18:41 - The Big One's Coming: Earthquake Preparedness
00:21:55 - The Restaurant Build-Out Process
00:24:57 - Taking on Investors: Lessons Learned
00:26:38 - "There's Not a Good Training Program for People"
00:30:10 - Restaurant Industry Fairytales: Building to Sell
00:32:32 - When Money Doesn't Feel Real: Restaurant Construction
00:35:40 - The Hardest Part of Opening a Restaurant
00:38:07 - Kid NYC: Pizza Consulting Adventures
00:42:02 - The Juicy Slice: Pizza Terminology Evolution
00:48:53 - The Sourdough Starter Routine
00:54:52 - Bread and Beer: The Foundations of Civilization
01:00:11 - David Lynch's Impact on the Food World
01:03:34 - Why Tartine Row Failed: The Grove Without a Fountain
01:11:41 - "Pizza is Supposed to Be Fun" Philosophy
01:12:23 - Is Pizza Just an Open-Faced Sandwich?
01:16:22 - The Problem with Bready Pizza: Fermentation Theory
01:21:24 - Speaking Spanish in Restaurant Kitchens
01:24:26 - The Bay Area Pizza Scene Evolution
01:29:08 - Overrated/Underrated Game: Pizza Edition
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