Ellia Park transcript
Kerry Diamond:
Hi, everyone. You are listening to Radio Cherry Bombe and I'm your host, Kerry Diamond, coming to you from Newsstand Studios at Rockefeller Center in the heart of New York City. I'm the founder and editor of Cherry Bombe Magazine. And each week, I talk to the most interesting women and culinary creatives in and around the world of food.
Today's guest is Ellia Park, the award-winning New York City restaurateur and self-proclaimed mom of the ATO family. Ellia and her husband, JP, are the forces behind Atoboy, Atomix, NARO, and the new Seoul Salon here in New York City. NARO, in fact, is located at Rockefeller Center, a 30-second walk away from Newsstand Studios. I've been fortunate to eat there, and it is a beautiful spot with food that Ellia and JP describe as new Korean cuisine. Ellia will tell us what that means exactly. She also shares the incredible story of how she came to New York from Seoul with no job and very few contacts, and became a celebrated and beloved hospitality pro here in New York City. Ato means gift in Korean, and Ellia has been such a gift to the folks who love her and her establishments. I can't wait for all of you to meet Ellia Park. Stay tuned.
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Now, let's check in with today's guest. Ellia Park, welcome to Radio Cherry Bombe.
Ellia Park:
Kerry, it's so honored to be here today.
Kerry Diamond:
Oh, the honor's all mine. So, let's jump right in because I have a million questions for you. Where did you grow up?
Ellia Park:
I grew up in Seoul, in Korea, South Korea.
Kerry Diamond:
And tell me some of your food memories. Who cooked when you grow up? What did you eat?
Ellia Park:
My mom was busy when I was young, so my grandmom cooked for me all the time. And when I think about my food memories, bowl of the rice, the grilled seafood, and some soup and many kinds of banchan. So, whenever I wake up, I smell some grilled seafood. The grilled fish is the cherished food memory.
Kerry Diamond:
Tell people what banchan is.
Ellia Park:
When you go to Korean restaurant, you're going to see a lot of side dish in side of the barbecue. That is called banchan. It could be vegetable. It could be seafood. It could be meat. Usually, the mom make all the banchan and keep in the fridge. So, whenever we want to have a lunch or the breakfast or a dinner, we can have all of the rice and many kinds of banchan, or seaweed and soup together.
Kerry Diamond:
When did food become of interest to you more so than just a kid eating food?
Ellia Park:
One day, I thought how food important to the kids and the person when they grew up. It make their personality. The food build up the person. So, I thought food is so important for anyone's life, and I decided to study about the culinary science when I went to the college.
Kerry Diamond:
And what did you think you would do professionally with that degree?
Ellia Park:
I don't know. I didn't know. I really didn't know what I want to be in the future, but somehow, I want to be in the hospitality industry. Back in the day, maybe 20 years ago when I was in the college, I want to make some kinds of human resource program in the hospitality industry to support our industry people in Korea.
Kerry Diamond:
Well, you were a visionary.
Ellia Park:
But I'm still dreaming what I want to be in the future, but before then, I always want to be at the human resource, human resource hospitality professional.
Kerry Diamond:
When did you meet JP, your husband?
Ellia Park:
Actually, we are the college friend. We met 20 years ago. So, we went to school together. He has his own girlfriend. I had my own boyfriend, but we knew each other but we didn't know-
Kerry Diamond:
There were no sparks.
Ellia Park:
At all. I never had a coffee with him and it was surprise. Everyone surprised we got married.
Kerry Diamond:
Wait, so what finally happened? You ditched the boyfriend and the girlfriend and-
Ellia Park:
After I actually graduated my college and JP graduate, I think we reunion probably 10 years after, and then JP was in Australia. He get back to Korea and the one, the new restaurant open. We have some college mutual friends. We want to go there. It was American barbecue restaurant, and then I want to be there and JP said, "I want to be there." And then we met again after graduation. And then somehow, sharing the wine, sharing the food, and we start eating.
Kerry Diamond:
There we go. So, JP gets a job offer here in New York City to be the head chef at Jungsik. That's a huge decision to make as a couple to leave your country, your family, your friends, and start over. How did you two make that decision to come here?
Ellia Park:
Actually, after we're dating six months after the restaurant, JP told me, "I need to go to New York." So, my question is, "So, what? Do you want me wait or do you want me go together?" And he couldn't answer. I told him, "I'm not sure I can wait for you for next two years. So, if you want me go together, I will go. But I'll think about it." And then after many conversation, we decide to get married in Korea. Actually, we moved to State after two days after our wedding ceremony.
Kerry Diamond:
Oh, gosh.
Ellia Park:
So, it was a big decision. It was I had to say goodbye to everyone. I had to keep my job, but I was so excited. I heard about New York many times from the television, or a movie, and the book. And back the day, I didn't know where the New York is. So, I was so excited. But that time, I thought, anyway after two years, we are going back to home, but I'm still here.
Kerry Diamond:
Oh, you thought you would go back after two years?
Ellia Park:
Two years was his contract. and we thought, so after two years we're spending time in New York, we're going to go back to Korea to open our own restaurant. So, I thought two years is okay, but I never thought I'm going to live in my life in States, especially in New York. And speaking another language, that was a huge challenging, but I'm happy to be here. Then New York is my new home now.
Kerry Diamond:
Did you know English before you moved here?
Ellia Park:
A little bit.
Kerry Diamond:
A little bit.
Ellia Park:
A little bit. I was 29 when I moved here. And building the new world, new language, new culture was really challenging.
Kerry Diamond:
I can imagine. Was New York welcoming to you?
Ellia Park:
I think New York was welcoming to me, but maybe I was so scared. I was scared to walk on the street. I was scared to go outside the late night. I was scared to talk with other people. But I think even though, I love New York. I still love, I love New York so much.
Kerry Diamond:
When did things start to change for you? When did you start to feel more comfortable here?
Ellia Park:
Maybe after I got a job. There's so many factors I could love New York, but people, food and the restaurant and the energy. I think one day, I could start to feeling the energy from New York. Maybe that moment, I start to fell in love in New York.
Kerry Diamond:
It's so interesting to me, Ellia, because you've been so successful here. It's clear how much you love people. You take care of people. You've done so well in hospitality. To hear that when you came here you were afraid to even talk to people, what a remarkable experience you've had over the past decade plus, to think back to what it was like when you first got here.
Ellia Park:
Actually, last year was our 10 years wedding anniversary because we moved two days after, and then 10 years in New York anniversary too. And JP and I, we really thought about all our journey and we just both are, "Good job."
Kerry Diamond:
I'm glad you say that to each other because that is absolutely true. So, what was this first job that you got?
Ellia Park:
After I moved here, JP started working right away, and I started looking for a job. I bought a job guide book. I bought the job guide and Michelin book, and I had the list of all the restaurant I want to work for. And I made a resume. I start to... I think that time, we didn't have a culinary agent, so I had to hand carry all my resumes.
Kerry Diamond:
Oh, the website culinary agents, yeah.
Ellia Park:
And then I hand carry all my resume. Drop, drop, drop, because first, my language was not ready. I didn't know anyone here. So, my first job was Japanese wine dining restaurant. Name is Kajitsu.
Kerry Diamond:
When did you and JP start talking about opening your own place?
Ellia Park:
That was another funny story. So, JP did a city bike whenever he go to work and whenever he came back to home. And one day, we used to live six-floor walk-up building, and he came back home and I was at home. And then suddenly, really, "I think we need to open the restaurant here, not in Korea." And that was almost two years down his contract. And I usually don't say anything to note about JP's any asking because he said, "Okay, okay." And then, "Am I going to be a general manager?" Of course. And okay, we try. If we fail, just back home, but at least we can try. And that was Atoboy.
Kerry Diamond:
How long did it take to open?
Ellia Park:
Took four months.
Kerry Diamond:
Okay, you've got to explain that story. How'd you find the money? How'd you find the place?
Ellia Park:
When we decide to open the restaurant, JP was still working at the Jungsik restaurant, but we started building our dream together. After his work and back home, we sit down together. We start to join the dream, but we actually build Atoboy and Atomix together. So, when we opened the Atoboy, we already had a plan to open Atomix because that time, there's not many Korean restaurant except the Koreatown restaurant. And then we need to change the world. We need to make a restaurant a little bit more, a little bit Korean cuisine, but maybe fine dining is not ready yet. So, we are going to start to casual a restaurant first. Many people can more accessible and they can try more, and then we're going to build our art later.
But then as you know, we didn't know anyone. We couldn't find any investors. So, JP get a job. I was still working the restaurant retail to pay our rent and to live our life. And JP was looking for investor for a long time, but we couldn't find it. We couldn't find the fund. So, we borrowed the money, some money, from our parents and with the loan from the bank. So, that was our small fund to open the restaurant, Atoboy. And we couldn't spend that much money to Atoboy. We did everything by ourself. No interior designer, no branding designer. We did all by ourself. And then our baby, the first baby, the Atoboy was born.
Kerry Diamond:
It's such a great place. I mean the food is so good. Everybody talks about the fried chicken.
Ellia Park:
It's our gift.
Kerry Diamond:
How was the reception to the restaurant when it opened?
Ellia Park:
Somehow, we feel so lucky that Atoboy was beloved from everyone since we started. Maybe that was so new, some Korean guests was not familiar what we do over there. They came with the expectation about the Korean barbecue, some Korean kimchis too, but it was totally different experience and people start to open their mind. And we're still here.
Kerry Diamond:
So, then Atomix opens next, as you mentioned fine dining. What was your approach to opening that? You have to raise money for a fine dining restaurant unless you are born into wealth. How did you do it?
Ellia Park:
The funds actually, because our good boy, Atoboy, could make a good profits at the beginning so we-
Kerry Diamond:
You didn't have to raise any money?
Ellia Park:
No.
Kerry Diamond:
Wow.
Ellia Park:
So, Atoboy made Atomix. So, there's a good sibling. Both of the restaurant has a good business so far, but now, Atomix became more popular in the world. And now, the siblings support each other, but we didn't raise any funding for the both restaurants.
Kerry Diamond:
That's incredible. Congratulations on that.
Ellia Park:
Thank you.
Kerry Diamond:
Every article I read about you and JP references "new Korean cuisine" and it's even a term on your Atomix website. What does new Korean cuisine mean to you?
Ellia Park:
We're thinking about what the new Korean cuisine is, but Atoboy and Atomix is really who we are. Atoboy and Atomix, we're serving the Korean food but JP used to live in Australia before, London before, and the Korea. He traveled all around the world. I used to live in New Zealand before Korea. We traveled. I think Atoboy and Atomix, serving the Korean cuisine, but ourself. So, it's telling about new Korean cuisine is... Nowadays, the people who we...
I'm not sure this makes sense or not, but for example, nowadays, new American cuisine, you can make a one sentence definition, back in the American cuisine. And nowadays, American cuisine is different because the culture and life is different. When people think about the Korean cuisine, they think about very spicy food, but those chili pepper is only about 100 years, the history. Now, spice food became the Korean cuisine. So, new Korean cuisine, about our life and our culture these days. Especially Atoboy and Atomix is about me and JP.
Kerry Diamond:
Let's take a quick break and we'll be right back.
Jessie Sheehan:
Hi, peeps. My name is Jessie Sheehan and I'm the host of She's My Cherry Pie, the baking podcast from the Cherry Bombe Podcast Network and the number one baking pod in the U.S. Each week, I interview the top bakers and pastry chefs around and do a deep dive into one of their signature bakes. We go through their recipes and discover the tips, tricks, ingredients, and tools that make all the difference. Pros like Claire Saffitz, Claudia Fleming, Joanne Chang, Dorie Greenspan, and Amanda Mack chat with me about tarts, pie dough, hand pies, sticky buns, cream puffs and more. Give a listen wherever you get your podcasts, and get ready for some delicious inspiration. New episodes drop on Saturdays. You can also sign up for the She's My Cherry Pie Newsletter at cherrybombe.com. Get the details on our latest episodes, news from the bakery and pastry world and our cake of the week.
Kerry Diamond:
So, we talked a little bit about Atoboy and the fried chicken. What are some other dishes at Atoboy that folks should try?
Jessie Sheehan:
Atoboy, the steamed egg with the sea urchin, that is another signature dishes at Atoboy. And one day, we took off the menu and our guest was so, so angry. So, there's two thing I can't take out from the menu, is steamed egg with the sea urchin and the fried chicken.
Kerry Diamond:
And then how about Atomix?
Ellia Park:
I think the Atomix, we change the dishes all the time, but what we can miss about the seasonality of our cuisine and our ingredients, but especially all the food made with a Korean soy sauce. But we are using three different soy sauce, 10 years aged soy sauce and 30 years aged soy sauce. So, it changed all the umami flavor and depth to the flavor too. But Atomix is really about the experience. I can't choose only one dish, but I hope you can come to Atomix to try the food.
Kerry Diamond:
You must be so heartened. You've been here 10 years, but to see how accepted Korean cuisine has become beyond just the Korean community. People are so in love with Korean cuisine, and you've been a big part of that.
Ellia Park:
Thank you. I think, in general, about the Korean culture movement is really time for now, about the Korean song, the music, and the movie, and the food, and the beauty too. After we opened Atoboy restaurant, I'm so grateful to see all the different type of Korean restaurant here. So, we support each other too. It really make a culture. I love the Japanese cuisine so much. I still love the Japanese cuisine, and I love Japanese restaurant and chef. And now, it's a time to the Korean cuisine and the culture need to grow a little more too. I'm here to support anyone who want to put a Korean restaurant. I'm happy to spread the word about the Korean cuisine. It's time for the Korean food.
Kerry Diamond:
That's very kind of you, but you make such a great point. It hasn't just been this amazing moment for Korean cuisine; it's this amazing moment for Korean culture as well.
Ellia Park:
So, that, JP, our cookbook is coming soon, very soon. And it's time for the novel cuisine of Korean cuisine.
Kerry Diamond:
Do you think you'll ever open a restaurant back in Seoul?
Ellia Park:
Maybe not yet. I'm going to focus about probably the New York first. Maybe one day, later.
Kerry Diamond:
You've got two other places we have to talk about. The first one is NARO, our neighbor here at Rockefeller Center, literally a 30-second walk from where we're sitting right now. Culinarily, how is NARO different from the two ATO restaurants?
Ellia Park:
As I mentioned Atoboy and Atomix is about us. The very personality, the restaurant, really represent the new Korean cuisine about me and JP and about our life. But then NARO is about the Korean heritage. So, our team is always saying that Atoboy is our gift, Atomix is our art, but NARO is our heritage. There's so many good Korean restaurant here. But now, it's time to talk about our heritage. Good barbecue restaurant, good, new Korean restaurant, but we need to think about what is our heritages. So, we decide to open the restaurant here.
Kerry Diamond:
That's wonderful. Tell us about the menu.
Ellia Park:
We are representing about the Korean, the royal cuisine and we're serving the one, the vegetarian menu, tasting menu and the regular menu, non-vegetarian tasting menu for dinnertime. And then the lunch, we have some terrace menu outside, some more a la carte, more casual menu over there.
Kerry Diamond:
Tell us a few of the popular dishes.
Ellia Park:
One of our popular dish, and maybe you try the Korean, our dessert, the kkwabaegi, the donut. That is actually our street food when I was a childhood memory. But now, we have a little more elevated style of our dessert here. That is one of my favorite dishes.
Kerry Diamond:
The decor is also really beautiful. You walk in, and you just feel like you've automatically been taken away from everything and you're in this beautiful space, and then you walk through a hallway. It's a really beautiful sense of arrival.
Ellia Park:
Thank you. So, think about the Rockefeller Center, and for me, the landmark, opening the restaurant at the Rockefeller Center, landmark in the New York City, and how can you make a special. Actually, NARO mean is by me and through me, but at the same time, our first rocket, the Korean team, the first rocket send the space. We're going to make this a little more spacey but not too much the Asian style. Actually, if you see the ceiling, there's the Korean traditional space map over there. So, we try to put not like a vegetable Asian restaurant, but at the same time, very subtle, elegant.
Kerry Diamond:
It carries through everything, like there're beautiful swatches of fabric in different places and-
Ellia Park:
Yeah, all the fabric and trimming, everything, we brought from Korea for this space.
Kerry Diamond:
That's wonderful. Tell me about a few savory dishes.
Ellia Park:
I'll say Tangpyeong-chae. The tangpyeong-chae is the salad dish, but it's brought from the old time, the royal cuisine, the vegetable and the nok. Nok is the Korean, the mung bean. And we made a beautiful, balanced it, the Korean vegetable dishes. That is one of my favorite dish.
Kerry Diamond:
And how about the beverage menu? I feel like you're having fun with beverages down there.
Ellia Park:
Of course, we serve wine, but we serve the Korean influence. Korean solely influence the cocktail menu over there and named all the Korean words. For me, the beverage, the program at NARO, the cocktail is one of my favorite.
Kerry Diamond:
Now, let's jump to Seoul Salon.
Ellia Park:
Seoul Salon.
Kerry Diamond:
Where is Soul Salon and what is it?
Ellia Park:
Seoul Salon is on 33rd Street, in between Fifth and Sixth Avenue. We just opened this March. Seoul Salon is the social club. So, if you've ever been to a Japanese Izakaya place, it's time to think about Korean, not only about the food and Korean, the drink culture. Have you ever had the soju before?
Kerry Diamond:
Mm-hmm.
Ellia Park:
We're serving the soju with the social cocktail along with the Korean, more casual, the Izakaya pop style food over there. It's really we're talking about the gathering place. After your work, maybe just one casual dating place and we decide to open a restaurant, Seoul Salon, this year.
Kerry Diamond:
And I read online that it's your version of a Korean suljib. What is the suljib culture?
Ellia Park:
Suljib is literally drink place. Sul means alcohol. Jib is home, the drink place. So, they're special, the suljib culture in Korea. If you want to have some deep conversation, maybe if I want to have a deep conversation with you, here, let's go to suljib after work. We need to sit down. We need to talk something. Or if I want to date with someone, shall we have a drink and then go to suljib. So, it's going to be the place you can open your mind and have a deep conversation. That is a suljib, or you can go just drink and go crazy. There could be suljib too.
Kerry Diamond:
So, it's both. Okay. And what kind of food do you have there?
Ellia Park:
There's my favorite tteokbokki, the Korean rice cake, and some maeutang, the seafood, the low seafood too, and some stew. Very drink friendly, the food and some stew, and some spices and some fried. There's a fried chicken too.
Kerry Diamond:
Tell us what your role is. We know JP is the chef. I would imagine you do a million things at the places you own.
Ellia Park:
I'm the mom of the company. My nickname is Atomom.
Kerry Diamond:
Is it really?
Ellia Park:
Yes. My nickname since we opened the restaurant, my nickname is Atomom. But now, my role has been changed so much since we opened the restaurant. And now, here, I'm looking over all the restaurant and building our home, building our dream here. I'm more likely creative directors of our company.
Kerry Diamond:
How big is the company now?
Ellia Park:
We have about 150 staff, team members.
Kerry Diamond:
Amazing.
Ellia Park:
So, this is our art. JP is our directors. I'm the producer. So, JP is a little more artsy. He draw the art and if he giving, "Oh, yeah, I want to do this," and then I make it happen.
Kerry Diamond:
I want to talk about this a little deeper. You have your own award-winning hospitality group now called NA:EUN.
Ellia Park:
NA:EUN Hospitality.
Kerry Diamond:
It got me thinking about you've got Danny Meyer, one of the most famous restaurant guys in the country. Danny has Union Square Hospitality Group. He wrote a book called “Setting The Table” that a lot of us have read. I'm sure you've read it.
Ellia Park:
Yeah, I actually read his book in Korean.
Kerry Diamond:
So many of us have read that book outlining his hospitality philosophy. You've got Will Guidara. We love Will, married to Christina Tosi.
Ellia Park:
Love Will, yeah.
Kerry Diamond:
Formerly of Eleven Madison Park. Will has the book, “Unreasonable Hospitality.” I was wondering if you were going to write a book about hospitality, what would your title be?
Ellia Park:
One day, I want to write my book too but-
Kerry Diamond:
And I will tell people I gave Ellia this question in advance because that's not something you can just throw out off the top of your head. And as you can tell, she's a very thoughtful human being.
Ellia Park:
Art of Hospitality or Ato of Hospitality.
Kerry Diamond:
The gift of hospitality.
Ellia Park:
Or the gift, because we won Art of Hospitality two years ago. Art of Hospitality was so beautiful, but then maybe Ato of Hospitality. Ato means gift and the gift. I'm still thinking, and I will share you one day if I decide to write my book.
Kerry Diamond:
Because hospitality is a gift. Tell us what your hospitality philosophy is.
Ellia Park:
When I think about our hospitality, the hospitality, easily, the first one that makes someone happy. That could be the first level. The second level will be really about what Will said about the dream weaver, and think about how we can change the air in the dining room and how we can really make a mind-blowing experience. For example, if you come to our restaurant, I'm going to search about you so much, what Kerry loves, but what you like, what kind of design you... Then that will be probably second level. But third level, for me, the most important thing for the hospitality is impact to someone's life. And from the experience that Atoboy and Atomix, and NARO and Seoul Salon, if I can change someone's life, if I can like a small impact to their life, that is our ultimate goal.
Kerry Diamond:
What do you know about restaurants today that you wish you knew when you were starting out?
Ellia Park:
I think the same question, if someone asked me what would you do if I go back to 20s? Then I was thinking about this question a lot, but I don't want to know anymore. I maybe want to be like this. I really love the journey, how we build up every single step, and I love the challenging. Still feel like a dream. Whenever you're back to home with JP, "Wow, we have four restaurant here now. Wow. 150 staff. What a dream." Because we love the challenging. We love the journey so much and I wish just don't change anything. I want to start from the scratch.
Kerry Diamond:
Do you have any mentors in the industry or folks you admire?
Ellia Park:
I love Danny Meyer. I was dreaming about Danny Meyer USHG when I came to here. And when I met the Danny Meyer first time, I was blown away. And wow, his energy. How industry, his energy about the community. I love Daniel Meyer so much. So, whenever I have one deep conversation, I text Daniel, "I need your help, and I want to have a coffee with you." And he always say yes for me.
Kerry Diamond:
Oh, that's wonderful. What's next?
Ellia Park:
Next is, the first thing, our motto with JP and me, is change the world. But now, what we want to do is we want to make our team strong here, Atoboy, Atomix, and NARO and Seoul Salon first, and then next will be maybe the cookbook. But so far, no plan.
Kerry Diamond:
And what did you say your motto is, you and JP?
Ellia Park:
Change the world. That actually when I met JP and when we decide to get married, "Because you are my future husband," I asked JP, "so what's your goal?" Usually, many people say, "I want to buy a house. I want to buy a building. I want to make this much money." And JP's answer was change the world. And I say, "What?" But now, I feel, wow, we are changing the world.
One of our old staff at Atoboy, he's a porter. He joined our team seven years ago, eight years ago. He didn't have any experience. He's from Guatemala and he start to learning about the mopping and cleaning the restaurant. Now, he's going to culinary school. We decide to support his school because he... "So, Jose, what you want to be? What's your goal?" "I want to be a Korean chef," and it's been eight years and JP told me, "I want to send Jose to school. He need to get more professional, the skill, experience." So, he's going to school. So, that is our change the world.
Kerry Diamond:
That's amazing. Okay, Ellia, let's jump to the speed round. What beverage do you start the day with?
Ellia Park:
Coffee.
Kerry Diamond:
How do you take it?
Ellia Park:
Just straight coffee.
Kerry Diamond:
Favorite food movie.
Ellia Park:
“Julie & Julia.”
Kerry Diamond:
Favorite kitchen tool?
Ellia Park:
The Balmuda toast.
Kerry Diamond:
What's one thing that's always in your fridge?
Ellia Park:
Egg.
Kerry Diamond:
Favorite childhood food?
Ellia Park:
Sweet potato.
Kerry Diamond:
Snack food of choice.
Ellia Park:
The shortbread cookie.
Kerry Diamond:
Song that makes you smile.
Ellia Park:
BLACKPINK, Forever Young.
Kerry Diamond:
If you had to be stuck on a desert island with one food celebrity, who would it be and why?
Ellia Park:
Junghyun Park, JP. I mean, this is the only person I can spend my time in desert.
Kerry Diamond:
If it couldn't be JP, who would it be?
Ellia Park:
I'll say then Eunji Lee, Eunji from Lysée. She's my dear sister and friend. She make a great, the pastry all the time for me and for everyone.
Kerry Diamond:
Ellia, you are a gift to so many women in this industry. So, thank you for this beautiful thing you and JP have built and for sharing your time today.
Ellia Park:
Thank you. Thank you. Since I moved to here, I saw your magazine all the time. It was my dream to be on here and was so honored to talk with you and talk about my life here, and can't wait to see you at Atomix. Thank you.
Kerry Diamond:
That's it for today's show. Want to stay on top of all things Cherry Bombe? Sign up for our free newsletter at cherrybombe.com. Learn about the week's podcast guests, upcoming events and fun news from the world of restaurants, cookbooks, chefs, and more. Our theme song is by the band, Tralala. Joseph Hazan is a studio engineer for Newsstand Studios. Our producer is Catherine Baker. Our associate producer is Jenna Sadhu, and our editorial assistant is Londyn Crenshaw. Thanks for listening. You're the Bombe.