Chef Nancy Silverton: The Key to Finding Your Culinary Obsession

In today’s episode, we speak with our guest Nancy Silverton, co-owner of Pizzeria Mozza, as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. She’s also the creative mind behind Nancy’s Fancy gelato.

In today’s interactive chat, Nancy shares how she built an illustrious career based on prep, timing, and luck. This includes working for some of the most influential chefs in the nation, including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago, as well as opening the legendary La Brea Bakery and Campanile Restaurant.

Listen as Nancy Silverton talks about experiencing food on a deeply emotional level, the cookie that changed her life, and finding an obsession in the kitchen.

You can listen to and find any resources mentioned in this podcast on our official page: https://www.escoffier.edu/podcast/111...

—About Auguste Escoffier School of Culinary Arts—
⭐️RANKED #1 CULINARY SCHOOL IN THE WORLD*
⭐️100% ONLINE WITH HANDS-ON INDUSTRY EXTERNSHIP
⭐️LARGEST CULINARY SCHOOL BRAND IN THE USA**

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Timestamps
00:00 - Introduction
04:57 - Food Experiences
11:17 - Taking the Opportunity that Arises
19:14 - A Journey to Le Cordon Bleu
25:02 - An Obsession with Bread
32:23 - The Right Time for Great Bread
37:00 - A Dessert Worth Crying For
38:15 - The Importance of the Family Table
41:43 - Entrepreneurship and Mentorship: Empowering People
47:20 - The Cookie that Changed My Life
50:25 - Nancy Silverton's Ultimate Dish

*Chef’s Pencil
**Based on comparable student population data for Austin and Boulder as reported in Integrated Postsecondary Education Data System (IPEDS)