Dave Sands has attempted a number of career paths since graduating from the hospitality and dining program at City College of San Francisco and becoming a professional chef.
The San Francisco local and Redwood City resident spent five years in the food industry before exhausting himself and changing course, first working in visitor service at a car dealership before landing on what he says is a dream opportunity as a San Francisco police officer. Departamento. Il He worked there for about 15 years.
Then he hit 2019. Sands was injured on the job, hurt his shoulder and his mother died. For the past two years, he underwent surgeries and tried to recover from his injuries.
“Cooking has become my therapy,” she said. But he added: “I still suffer every day. “
Sands discovers himself exploring a new career path again. Returning to his gastronomic roots, his podcast, “Food Origins,” highlights the culinary stories and backgrounds of local chefs and food leaders.
“I’m enjoying it,” he said. It’s a simple procedure at all. “
As a normal podcast listener, he said, “I never thought I’d have one of my own. “
Sands began the process of preparing his new podcast in October 2021 and introduced it in April 2022. In addition to hosting the podcast, she returned to cooking and dining. He recently joined a team of chefs who competed and won the “Best Bite of the Day” award at the Heritage Fire Tour of Pig 555 in Napa, a food and wine tour.
Nearly a year after launching “Food Origins,” Sands has had conversations with others in the peninsula’s culinary scene, adding Bobby Takahashi Market’s Bobby Takahashi, Costarella Seafoods’ Joe Costarella, Papachay Coffee’s Max and Julia Gambirazio, and Geoffroy Raby. by Cuisinett French Bistro and Market.
The episodes last around an hour and are a platform for visitors to communicate casually and cheeky about their food preferences, background and career path. Along with each episode on the podcast’s website, detailed notes cover everything from the device the interviewee uses to their favorite local restaurants. In addition to the notes in each episode, Sands has combined a map of all the other restaurants and puts podcast visitors referenced.
Sands tapes the episode on site and feels there’s something special about him just conducting his interviews in person.
“You have a concept of who they are, of being inside them,” he said.
Prioritize letting your subjects speak and tell their stories without being interrupted. At the end of the episode, he gives his subjects the basis to share recommendations or announce something.
“I leave you his story,” he said.
Sands told a number of desirable anecdotes from his interlocutors. Bobby Takahashi explained how an older generation of his family circle had to deliver to San Francisco on horseback when the Takahashi Market was in its infancy. The founders of MAC BBQ explained how they got started by taking fried fish seriously because the San Francisco 49ers were having a disappointing season and wanted to make sure they had a good hatchback regardless of the results of each game. And Max Gambirazio of Papachay Coffee tells how he was worried about the coffee industry when his motorcycle broke down near a coffee plantation in his home country of Peru. He would go on to purchase 30 acres of this estate and pursue a career in coffee development and roasting.
Sands also needs to listen to express recommendations from customers, whether it’s a dish, recipe, or cooking technique. He plans to start recording videos to accompany the podcast in some cases, inviting Costarella from Costarella Seafoods to do an oyster demonstration.
As he recorded more interviews, Sands says he began receiving recommendations from the local network of chefs and his friends. For example, 3 of their guests, Raby from Cuisinett French Bistro and Market, Guillaume Bienaimé from Zola (to be released in an upcoming episode), and Lars Smith from State of Mind Public House and Pizzeria are all friends who have been talking to each other about running their COVID-19 businesses.
It also helps keep a finger on the pulse of what’s going on more broadly in the restaurant industry. What he hears from podcast visitors is that the toughest issues restaurants face right now are similar to retaining and hiring workers, followed by supply chain issues, he said. “Support your local favorites to help them through those difficult times and get to know their owners, chefs, farmers, markets (and) suppliers so you can have a greater connection with them,” he says. Everyone has a story. “
Find episodes of “Food Origins” on foodoriginspodcast. com. New episodes are released every month. Instagram: @foodoriginspodcast.
Immerse yourself in the gastronomic novelties. Follow The Peninsula Foodist on Instagram @peninsulafoodist and subscribe to the paloaltoonline. com/express/foodist newsletter to learn about the latest openings and closings, what The Foodist is excited to eat, read exclusive interviews, and follow trends affecting local restaurants.
Dave Sands has attempted a number of career paths since graduating from the hospitality and dining program at City College of San Francisco and becoming a professional chef.
The San Francisco local and Redwood City resident spent five years in the food industry before exhausting himself and changing course, first working in visitor service at a car dealership before landing on what he says is a dream opportunity as a San Francisco police officer. Departamento. Il He worked there for about 15 years.
Then he hit 2019. Sands was injured on the job, hurt his shoulder and his mother died. For the past two years, he underwent surgeries and tried to recover from his injuries.
“Cooking has become my therapy,” she said. But he added: “I still suffer every day. “
Sands discovers himself exploring a new career path again. Returning to his gastronomic roots, his podcast, “Food Origins,” highlights the culinary stories and backgrounds of local chefs and food leaders.
“I’m enjoying it,” he said. It’s a simple procedure at all. “
As a normal podcast listener, he said, “I never thought I’d have one of my own. “
Sands began the process of preparing his new podcast in October 2021 and introduced it in April 2022. In addition to hosting the podcast, she returned to cooking and dining. He recently joined a team of chefs who competed and won the “Best Bite of the Day” award at the Heritage Fire Tour of Pig 555 in Napa, a food and wine tour.
Nearly a year after launching “Food Origins,” Sands has had conversations with others in the peninsula’s culinary scene, adding Bobby Takahashi Market’s Bobby Takahashi, Costarella Seafoods’ Joe Costarella, Papachay Coffee’s Max and Julia Gambirazio, and Geoffroy Raby. by Cuisinett French Bistro and Market.
The episodes last around an hour and are a platform for visitors to communicate casually and cheeky about their food preferences, background and career path. Along with each episode on the podcast’s website, detailed notes cover everything from the device the interviewee uses to their favorite local restaurants. In addition to the notes in each episode, Sands has combined a map of all the other restaurants and puts podcast visitors referenced.
Sands tapes the episode on site and feels there’s something special about him just conducting his interviews in person.
“You have a concept of who they are, of being inside them,” he said.
He prioritizes letting his subjects speak and share their stories without being interrupted. At the end of the episode, he gives his subjects the basis to share recommendations or announce something.
“I leave you his story,” he said.
Sands told a number of desirable anecdotes from his interlocutors. Bobby Takahashi explained how an older generation of his family circle had to deliver to San Francisco on horseback when the Takahashi Market was in its infancy. The founders of MAC BBQ explained how they got started by taking fried fish seriously because the San Francisco 49ers were having a disappointing season and wanted to make sure they had a good hatchback regardless of the results of each game. And Max Gambirazio of Papachay Coffee tells how he was worried about the coffee industry when his motorcycle broke down near a coffee plantation in his home country of Peru. He would go on to purchase 30 acres of this estate and pursue a career in coffee development and roasting.
Sands also needs to listen to express recommendations from customers, whether it’s a dish, recipe, or cooking technique. He plans to start recording videos to accompany the podcast in some cases, inviting Costarella from Costarella Seafoods to do an oyster demonstration.
As he recorded more interviews, Sands says he began receiving recommendations from the local network of chefs and his friends. For example, 3 of their guests, Raby from Cuisinett French Bistro and Market, Guillaume Bienaimé from Zola (to be released in an upcoming episode), and Lars Smith from State of Mind Public House and Pizzeria are all friends who have been talking to each other about running their COVID-19 businesses.
It also helps keep a finger on the pulse of what’s going on more broadly in the restaurant industry. What he hears from podcast visitors is that the toughest issues restaurants face right now are similar to retaining and hiring workers, followed by supply chain issues, he said. “Support your local favorites to help them through those difficult times and get to know their owners, chefs, farmers, markets (and) suppliers so you can have a greater connection with them,” he says. Everyone has a story. “
Find episodes of “Food Origins” on foodoriginspodcast. com. New episodes are released every month. Instagram: @foodoriginspodcast.
Immerse yourself in the gastronomic novelties. Follow The Peninsula Foodist on Instagram @peninsulafoodist and subscribe to the paloaltoonline. com/express/foodist newsletter to learn about the latest openings and closings, what The Foodist is excited to eat, read exclusive interviews, and follow trends affecting local restaurants.
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