Our first episode is with Laurence Jossel, the executive chef/co-owner of Nopa restaurant, who shares with us the adaptations and adjustments he’s making to keep operating right now. He talks about how they structured Nopa's takeout model, their grocery box with Tomatero Farm, how they’re managing customer safety, Nopa’s involvement with the SF New Deal initiative, and shares the secret to his amazing fried chicken.
1. Kirimachi ramen kit
2. Golden Gate Restaurant Association
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