Episode #39: Cooking Made Simple: Learn from Two Restaurant Owners with Leonardo Moura and Chef Jamie Adams

Today there might just be too many cooks in the kitchen! We’re going to do it in this episode though, as my guests and I talk about all things kitchen, cooking, and restaurants. If you’re a foodie or have just bought a new home with a nice, big kitchen that you want to use, this episode will help take the mystery out of it all!

Chef Jamie Adams and Leonardo Moura are co-owners and business partners with over 40 years of experience in the restaurant industry.  They both love to eat well, drink and be merry and both have gotten pretty good at selling that whole thing with their two Atlanta based restaurants, il Giallo and Lagarde. They’ve decided to share our food and wine experience in today’s episode which covers their experiences and expertise with a great sense of humor and without taking themselves too bloody

seriously. They also host their own weekly podcast called Katzenjammer, where they talk about food, wine, restaurant life and the associated uproar and chaos that comes along for the ride.

I found this episode with Leonardo and Jamie so enlightening, as we covered so many topics. I hope you too learn something from it and enjoy listening!

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What You’ll Learn from this Episode: 

  • How to begin involving your kids in what’s happening in the kitchen, and why this is such a good idea for all families to do

  • Quick tips for making the kitchen less intimidating and challenging for people

  • Why trusting yourself (and your senses) is the way to go in the kitchen

  • The reasons Leonardo and Jamie prefer using local food in their restaurants

  • Simple steps for eating a healthier diet each day

  • Which tools and equipment are vital to have in the kitchen, and what we can do without

  • Considerations when remodeling your kitchen

  • Why now is the time to support your local restaurants and the most important thing we can do as a patron

  • What sets Leonardo and Jamie’s two restaurants apart, and their thoughts on the current state of the restaurant industry in general