Jim Serpico: Bread For The People - Sourdough, Pizza & Life

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 m...

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...

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 t...

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 main...

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 fro...

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 correc...

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 ma...

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 busines...

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 R...

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 posi...

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...

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, th...

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...

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 ach...

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...

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...

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...

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 indus...

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 capti...

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 insigh...

In this engaging episode, host Jim Serpico chats with Joshua Grange, the mastermind behind Doap - the innovative silicon scrubbing bar for bakers and dough makers. Joshua is also a seasoned professional guitar player who has shared stages with icons like K.D. Lang and Beck. Their dialogue delves into the profound influence of ear training on musical skills and the art of embracing failure as a cat...

On this week’s podcast, host Jim Serpico engages in a knowledge-packed conversation with Steve DeAngelis, a seasoned Co-Founder of MMP Creations, a media agency with a clear mission to assist brands in community building. In a world where everyone claims to be a 'Full Service Agency,' MMP stands out with its laser focus on delivering exceptional results through Video and Social Media. Jim and Stev...

In this Bread For the People episode, host Jim Serpico chats with Mike Pitera, owner of Pizza a Modo Mio and Pizza A Modo Cafe in Charleston, SC. Mike, ranked among the top 10 cheese pizza makers globally by the International Pizza Expo in Las Vegas, joins Jim to discuss various aspects of the food industry, entrepreneurship, and business ownership. Jim shares his weekly routine and aspirations of...

In this episode of Bread For the People, host Jim Serpico speaks with Erik Fabian, the Co-Founder of Sourhouse. a company that helps people bake more sourdough bread by creating thoughtfully designed baking tools and inviting people to bake more often. Erik discusses developing a product to help home bakers improve the bulk-proofing stage of bread making. He explains the challenges many home baker...

On this episode of Bread For the People, host Jim Serpico takes a break from his usual interview format and shares a personal reflection on the end of the Screen Actors Guild strike. As a successful television producer who has worked on hit shows such as Rescue Me and Maron, Jim offers unique insight into the physical and mental demands of both the entertainment and bread-making industries. He sha...