I am Consciously Curious

Our next guest is the Chef and Co-Owner of Bayan Ko and Bayan Ko Diner in Ravenswood, Chicago. The diner space was home to Glenn’s Diner for 17 years and now serves Cuban and Filipino staples all day. The OG location a couple doors east is now a tasting menu that allows the team to push boundaries and provide a more curated experience compared to the diner. We explore his journey of moving to Chicago for culinary school, his various restaurant experiences, and meeting his now wife, Raquel Quadreny. His family is his primary motivation for why he currently does what he does. Becoming an owner has allowed him to never miss an important moment with family. Please enjoy my conversation with Lawrence Letrero. https://www.instagram.com/lawrence_letrero/ https://bayankochicago.com/ https://www.bayankodiner.com/ https://www.instagram.com/bayankochicago https://www.instagram.com/bayankodinerchicago Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy! If you’d like to try some of the alt-chocolate bars from Mez (Mez Foods), they’ve provided a code for you to use: CURIOUS15

Our next guest is the Chef and Co-Owner of Lilac Tiger, Coach House, and Mirra. He reflects on his journey of stumbling into the world of finance only to be liberated by the 2008 Market Crash which sparked his curiosity into the world of food and hospitality. What was the early stages of a social media agency led him to feel the pulse of a kitchen and he was hooked ever since. From staging at Alinea, Bouchon, and Gaggan, and working his way up to Sous Chef at The Pump Room to eventually starting a supper club called Wazwan (in no particular order), Chef Zubair shares an underlying theme of “ask and you shall receive.” Through his various projects, he strives to display heritage and authenticity with an unforgettable level of hospitality. Please enjoy my conversation with Chef Zubair Mohajir https://www.coachhousechi.com/ https://www.mirrachicago.com/ https://lilactigerchi.com/ https://www.instagram.com/zubairmohajir Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy! If you’d like to try some of the alt-chocolate bars from Mez (Mez Foods), they’ve provided a code for you to use: CURIOUS15

Our next guest is the artist behind Monsoon Pottery. Quality time her family has her reflecting on life and what she wants to get out of it. I appreciate how singular she is with everything she takes on. From her daily tea practice, insatiable appetite for art history, and pottery, she’s at a unique intersection that she relays throughout her tea tasting and pottery workshops. Please enjoy my conversation with Danielle Chutinthranond. https://monsoonpottery.com/ https://instagram.com/monsoonpottery https://monsoonpottery.substack.com/ Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy! If you’d like to try some of the chocolate bars from Mez (Mez Foods), they’ve provided a code for you to use: CURIOUS15

Our next guest is one of the moderators of the r/chicagofood subreddit. He shares why and how he started to moderate it. He’s made lists to organize his favorite chicken sandwiches, fries, and omakase restaurants. He’s currently organizing his favorite bib gourmand restaurants. Reddit was taken aback by how large and active the subreddit became and presented Mitch with an opportunity to cultivate the community. He began by buying out Obelix for dinner last year and a series of restaurants this year with the Reddit Community Fund. They visited places like Kyōten, Cellar Door Provisions, and Cariño to name a few. Please enjoy our conversation with Mitch Gropman.  https://www.reddit.com/r/chicagofood/ Cohost: Justin https://instagram.com/kyotoblackcoffee Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy! If you’d like to try some of the chocolate bars from Mez (Mez Foods), they’ve provided a code for you to use: CURIOUS15

Our next guest is the Founder and Keeper of Good Things Vending. She places local art and oddities in vending machines and places them in some of the most iconic places in the city. You can find some of her machines in places like The Chicago Cultural Center, Kimball Arts Center, and The Garfield Park Conservatory. I truly enjoyed learning how she found her way to the intersection of art and vending machines as well as discussing what our role is in the grand scheme of life. Please enjoy my conversation with the wonderful Steph Krim. https://www.goodthingsvending.com/ https://www.instagram.com/goodthingsvending Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy! If you’d like to try some of the chocolate bars from Mez (Mez Foods), they’ve provided a code for you to use: CURIOUS15

Our next guest is a hospitality veteran and has helped open spaces like Truce, Lilac Tiger, Coach House, and Mirra. I was first introduced to David through Justin of Kyoto Black Coffee when they put on a coffee cocktail pop up at Cindy’s Rooftop. I knew David was working on opening a bar, but it wasn’t until a recent dinner at Mirra when I realized David was also part owner. It was wonderful to hear how David has reclaimed some of that agency and is now working to reclaim some of the joy back in the work. Please enjoy my conversation with David Mor. https://instagram.com/davidmmor Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy! If you’d like to try some of the chocolate bars from Mez (MezFoods.com), they’ve provided a code for you to use: CURIOUS15

Our next guests are brothers and founders of an alternative chocolate brand, Mez Foods. But the implications of how revolutionary mesquite is makes this a very exciting time for these two. Their challenge is to introduce a product that is more sustainable (environmentally and production-wise), price competitive, and nutritive to cacao. This was truly an insightful episode that just kept unraveling. Please enjoy my conversation with Ben and Bob Schultz of Mez Foods. https://mezfoods.com https://instagram.com/mez.foods Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy! If you’d like to try some of their chocolate bars (Mez Foods), they’ve provided a code for you to use: CURIOUS15

Our next guest is the Owner and Executive Chef of Vendador. A company that provides full service private dining experiences. He shares how hungry he was to collect culinary experiences at a young age that eventually landed him at Roister (part of the Alinea Group). He reflected about being honest with what you want out of life and going after it despite your circumstances. The kitchen is a space (especially in fine dining) where those who truly want it will persevere. His humility, curiosity, and integrity really came through in this episode. Please enjoy my conversation with Chef Francis Pascal.  https://www.vendador.com/ https://instagram.com/vendadorchicago Game changer episode that was mentioned: https://open.spotify.com/episode/0PzgjGNbjjSrrm3jU2Ju2Q?si=vC_h1GrQS-upGnmYXJeb3w Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest has been a tech recruiter for over 10 years and how he became one is a funny story. Last year he started a chex mix based snack brand that’s typically seen in Hawaiian households. The three flavors they have are The OG (Furikake), Bean (Vanilla), and Rooster (Sriracha). Only a few months after a successful launch, he approached Francis Almeda (Side Practice Coffee) with an idea for a musubi pop up at SPC. That idea eventually became Kanin which should be opening soon next door to SPC. Please enjoy my conversation with Julius Tacadena.  https://instagram.com/krackishsnackco https://instagram.com/kanin.chi https://instagram.com/kuya.julz https://krackishsnackco.com/ Support our friends: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Amin returns to reflect on life and how his side hustle of operating “Chicago Food Guide” has grown over the last year. From adding on team team members to CFG, new collaborations with athletes, and providing new services like influencer marketing and food photography, Amin manages to balance his side hustle alongside being a full time ESL teacher for grades 9-12 and becoming a new dad. We reflected on fatherhood, creating dinner parties, and what could be next for Chicago Food Guide. Please enjoy my conversation with Amin Tomalieh. https://instagram.com/chicago.food.guide https://www.chicagofoodguide.info/ Support the show: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest has been creating cookie-cracker crisps that have been passed down from her grandmother, Carolyn. Carolyn was inspired to make these crisps after having a hard time finding snacks that fit her needs and had the taste she was looking for. These crisps are gluten free, vegan, and soy free. She has a variety of flavors from sweet to savory and is now even producing bark which is partially inspired by not wanting the broken crisps to go to waste. She reflects on her previous life as an Art Director for various companies, receiving positive feedback after sharing the initial iterations of the crisps, as well as her experiences with Foxtrot abruptly closing and then reopening. She’s got some exciting projects and activations coming up so give her a follow if you’re interested. Please enjoy my conversation with Amie Kesler. https://www.carolynskrisps.com/ https://www.instagram.com/carolynskrisps/ Support the show: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest makes our current favorite ice cream! Handmade and small batch pints with some of the most creative flavor combinations we’ve heard of. She shares some of her earliest memories with ice cream, journey through hospitality, and how she brought Ice Cream Girl Co to life. I appreciate her sense of adventure! We spent some time reflecting on some of her travels and how she navigated the pandemic while abroad. Please enjoy my conversation with Sarah Cochran. https://icecreamgirlco.com https://instagram.com/icecreamgirlco Support our supporters: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest is the Director of Partnerships and Communications at DishRoulette Kitchen. A nonprofit that provides financial assistance and entrepreneurship education to small businesses no matter where they are in their journey. Their most notable case study is the beloved Rubi’s tacos by the Ramirez family. The impact of creating a consistently profitable and sustainable business is far-reaching and DRK is empowering families to create generational wealth. Please enjoy my conversation with Chris Cole. Learn more: https://www.instagram.com/dishroulettekitchen https://www.dishroulettekitchen.com/ https://canvasrebel.com/meet-jackson-flores/ https://www.instagram.com/byanymeans_86 Support the show: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest is an indie baker who has generated quite the buzz around his bread and pastries. What started as an outlet in the pandemic has blossomed into a full time career. His journey is an example of being right where you need to be at that very moment as well as being ready when opportunity strikes. I deeply appreciate how he’s always stayed true to what he wants to do. Please enjoy my conversation with Daniel Koester. https://danthebakerchicago.com https://instagram.com/danthebakerchicago Support the show: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest is the Founder of Pink Salt; a Thai sauce company and pop-up series. What started as a food blog turned into a restaurant in a food hall but the pandemic forced a pivot into a pop-up series. Through the pop-ups, there was a demand for the sauce (chili jam) that is now known as Nam Prik Pao. We caught her in this major growth phase as she’s currently selecting a co-manufacturer. We talk about our Asian American experiences, journey to medical school, and the various peaks and valleys through her entrepreneurial journey. Please enjoy my conversation with Palita Sriratana.  https://pinksaltkitchens.com/ https://www.instagram.com/hi.palita/ https://www.instagram.com/pinksaltkitchens/ Support the show: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guests are the operators behind the New York slice shop in lakeview Chicago, Zaza’s Pizza as well as the two Nemec Brothers locations in the suburbs. In addition, they’re brothers with skill sets that complement each other. We dive into their individual and collective journeys with pizza, what makes their product standout, and how they’ve been able to expand so fast. They’re honest, gracious, and ambitious. Please enjoy my conversation with Chad and Brett Nemec. https://www.zazas-pizzeria.com/ https://www.instagram.com/zazaspizza/ https://www.instagram.com/nemecbrotherspizza/ Support the show: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest came on the podcast two years ago. It was our second time meeting back then. Fast forward to today and I’ve come to admire and look up to this wonderfully creative human being. We catch up on her residency in the Ambassador Hotel, some of the community activations we have brewing, and her experience curating her first Tedx Chicago Art show. She also recently took on the role of Creative Director for a house DJ, Monty Kiddo. Please enjoy my conversation with MKODJ. https://www.instagram.com/emkayohdeej Support the show: If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest has built a career around promoting nightlife and cultivating unforgettable experiences. He shares his personal experiences into the industry and why he’s pivoting towards healing through self-inquiry and alternative retreats. Please enjoy my conversation with Eric Boss. https://instagram.com/ericbosschicago

Our next guest was recently named a Lululemon Ambassador for the motivation and inspiration she brings our city through her classes. She is a group fitness trainer in a variety of modalities from yoga, HIIT, and functional training. She probably goes through 3-7 workouts on any given day. She shares her humble beginnings of discovering fitness and her love of challenge. She evokes a goofy but no BS mentality in her workouts. She’s an empathetic savage who's figuring life out like the rest of us. https://www.instagram.com/carmilla_k

Send us a text Our next guest has struck a balance between work, family, and hobbies. He’s known to some as a jiu jitsu phenom by consistently training 6 days per week on top of his already busy schedule with work and fatherhood. We reflect on his journey through school and pivoting from a solely finance career to a tech career with a focus in finance. We explore his love for jiu jitsu and becoming part owner of the second iteration of the Valko Jiu Jitsu Academy and what their goals are with their second location. We chatted about his streetwear/training gear company, ANTIHERO. We eventually end the episode with his experience of discovering when his son, Noah, could possibly be diagnosed with Trisomy 13 during pregnancy to eventually processing Noah’s death at 33 weeks. Please enjoy my conversation with Rex Vargas. https://www.instagram.com/rexvargas/ https://www.instagram.com/antiherofit/ https://antiherofit.com/ https://www.instagram.com/valkostudiobjj/