From space food to garlic from Gilroy, hear from a pizza pioneer on his career thus far

August 20, 2021 00:56:38
From space food to garlic from Gilroy, hear from a pizza pioneer on his career thus far
Extra Serving
From space food to garlic from Gilroy, hear from a pizza pioneer on his career thus far

Hosted By

Holly Petre Sam Oches

Show Notes

Have you ever wondered how space food is made? Well wonder no more as Blaze’s co-founder Brad Kent joins this week’s podcast to explain how food in space is made including gamma radiation.

But Kent also discusses the trailblazing pizza chain with senior food and beverage editor Bret Thorn including the chain’s one day only LTO using the hard seltzer White Claw. Kent uncovers the science behind why replacing the water in the pizza dough with the hard seltzer worked and made the dough flakier – and why it won’t be a permanent menu addition.

Before getting into all of that, Holly Petre, Sam Oches and Thorn discuss some restaurant news from the past week including Wendy’s and Inspire Brands’ latest foray into nontraditional spaces and what it means for the future of the ghost kitchen space. Will the bubble pop? Find out what the experts think here.

Be sure to also check out Oches’ new podcast from the Last Bite Network, Take-Away with Sam Oches. On this podcast, which launched this Wednesday, Oches interviews chain CEOs and founders sharing their stories and ideas for the future but also real, tangible insights for how to innovate in our foodservice future. Subscribe here or wherever you get your podcasts.

Episode Transcript

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