Interview with Jean Totti from Wepa Cocina de Puerto Rico – St. Petersburg Foodies Podcast Episode 46

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Interview with Jean Totti from Wepa Cocina de Puerto Rico – St. Petersburg Foodies Podcast Episode 46

Kevin Godbee · Jul 15, 2019 · 1 min read

Interview with Jean Totti from Wepa Cocina de Puerto Rico

Welcome to the St. Petersburg Foodies Podcast Episode 46! Our featured interview today is with Jean Totti from Wepa Cocina de Puerto Rico located in the Deuces area. Jean went from architect and amateur food critic to the co-owner of the best Puerto Rican restaurant in St. Pete. There's a great touching story on the second half of the interview, so make sure you have some tissues nearby. Our musical guest is local hip hop artist Jimbo Shrump. We will feature the song, "Weedgulls", and talk food while Jimbo answers The Fast Five Foodies Questions.

Listen right here with our player above, or use your favorite podcast listening app below.

 
Jean Totti, Co-Owner Wepa Cocina de Puerto Rico

Jean Totti, Co-Owner Wepa Cocina de Puerto Rico

The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.

This episode of the St. Petersburg Foodies Podcast is brought to you by The Brass Bowl Kitchen & Juicery, Club Savor, Buya Ramen, and Engine No. 9. Please keep them in mind the next time you are hungry for some fantastic food.

Our announcer is Candice Aviles from Meet the Chef and Channel 10 News. Our theme music is provided by The Chris Walker Band.

Links:

Wepa Website

Jimbo Shrump Facebook

MORE FOODIES READING  Interview with Ray Lampe from Dr. BBQ – St. Petersburg Foodies Podcast Episode 95

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Written by

Kevin Godbee

World Food Championships Certified Food Judge #1541

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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