A Chef's Perspective on Culinary Innovation | Fazoli's
Mar 24, 2022 ·
32m 25s
The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we...
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The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.
In this episode of Chef AF, Pepe talks with Rick Petralia, Culinary Director at Fazoli’s to discuss his jumpstart to becoming a Chef, his Culinary point of view and why he’s passionate about approachable, authentic Italian food.
Petralia talks about his unique journey towards becoming a Chef. He shares that while attending college to become a math major, he was working at a local restaurant as a server. During his shift one evening the cook called out and the manager asked him if he would be interested in learning how to cook. Petralia replied, “Sure I'll try it.” He adds, “I really enjoyed that and I transitioned from serving to cooking at the restaurant.” Petralia shares that this opportunity led to him changing course from being a math major to going to Culinary school.
Petralia talks about the 15 years following Culinary school and how he held a variety of positions in the industry, none of which had him utilizing his culinary experience. He talks about a position becoming available at Fazoli’s that would allow to get back into the culinary side of things. He says, “I thought, hey that'd be great to get back into a culinary more creative type of role.” He adds, “Italian is my background and you know it just really seemed like an exciting opportunity.”
Petralia shares his culinary point of view and how he approaches recipe development particularly when it comes to QSR and Fast Casual. He talks about having over 200 locations that serve over 700000 meals per week and how being able to replicate every recipe with consistency is key. He says, “First and foremost, that's in the back of my mind every time I develop a recipe, is how is this going to happen 700000 times a week in the same way.”
Tune into the podcast to learn more on how Petralia feels about developing recipes including Fazoli’s Breadstick Panzanella (Bread Salad), what he has to say about upcoming culinary trends, and his thoughts on supply chain issues on this episode of Chef AF “It’s All Food” or you can listen at Spotify!
Produced by Lisa Pepe
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In this episode of Chef AF, Pepe talks with Rick Petralia, Culinary Director at Fazoli’s to discuss his jumpstart to becoming a Chef, his Culinary point of view and why he’s passionate about approachable, authentic Italian food.
Petralia talks about his unique journey towards becoming a Chef. He shares that while attending college to become a math major, he was working at a local restaurant as a server. During his shift one evening the cook called out and the manager asked him if he would be interested in learning how to cook. Petralia replied, “Sure I'll try it.” He adds, “I really enjoyed that and I transitioned from serving to cooking at the restaurant.” Petralia shares that this opportunity led to him changing course from being a math major to going to Culinary school.
Petralia talks about the 15 years following Culinary school and how he held a variety of positions in the industry, none of which had him utilizing his culinary experience. He talks about a position becoming available at Fazoli’s that would allow to get back into the culinary side of things. He says, “I thought, hey that'd be great to get back into a culinary more creative type of role.” He adds, “Italian is my background and you know it just really seemed like an exciting opportunity.”
Petralia shares his culinary point of view and how he approaches recipe development particularly when it comes to QSR and Fast Casual. He talks about having over 200 locations that serve over 700000 meals per week and how being able to replicate every recipe with consistency is key. He says, “First and foremost, that's in the back of my mind every time I develop a recipe, is how is this going to happen 700000 times a week in the same way.”
Tune into the podcast to learn more on how Petralia feels about developing recipes including Fazoli’s Breadstick Panzanella (Bread Salad), what he has to say about upcoming culinary trends, and his thoughts on supply chain issues on this episode of Chef AF “It’s All Food” or you can listen at Spotify!
Produced by Lisa Pepe
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