Interview with Jim Pachence from Serious Foodie – St. Petersburg Foodies Podcast Episode 130

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Interview with Jim Pachence from Serious Foodie – St. Petersburg Foodies Podcast Episode 130

Interview with Jim Pachence from Serious Foodie

Welcome to the St. Petersburg Foodies Podcast Episode 130! On today’s episode, we interview Jim Pachence about how Serious Foodie explores the regional cuisines of the world and brings them to your kitchen with quick, easy, healthy sauces, spice rubs, recipes, and more. At the top of the show Kevin and Lori discuss how fried chicken sandwiches are all the rage, someone accidentally buying enough paprika to last until 2040, food companies lying about vanilla, Subway’s alleged fake tuna, and a great story of how a dishwasher worked his way up to head chef at two prestigious local eateries.

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

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 St. Pete Meat & ProvisionsRollin’ OatsThe Zest Podcast, Noble CrustBuya 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 Food for Thought  and Channel 10 News. Our theme music is provided by The Chris Walker Band.

Serious Foodie Website

Jim Pachence Interview

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DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey & Mahika do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner. We do not include any large national or regional chains in our ratings and reviews. We focus on independent locally owned eateries exclusively.

PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
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