That Was Delicious

• 92. Jessica Bennett: How Alice Lane Founder Sold Her Dream Home To Build A Design & Retail Empire

  Join thousands of other listeners on our Substack, The Foodletter!   In this episode, Brooke sits down with the inspiring Jessica Bennett—founder, creative director, and podcast host at Alice Lane Interior Design and Alice Lane Home Collection. Known for her thoughtful, sophisticated interiors and warm approach to design, Jessica shares her entrepreneurial journey, how she transitioned from advertising to interior design, and the powerful “why” behind client choices.   They discuss the emotional and practical aspects of creating beautiful spaces—how even seasoned designers can feel paralyzed when decorating their own homes, why bold decisions can reignite creativity, and how the best interiors are deeply personal. Whether you love design or feel overwhelmed by it, this conversation will leave you encouraged to trust your gut, embrace your story, and design a home that feels like you.   Key Takeaways [01:45] Confidence in Design is Built Over Time: Jessica opens up about repainting her home in a bold, high-gloss teal—and how even as a pro, she felt paralyzed by the decision. Design can be emotional, and sometimes you need a friend or a pro to “boss you around” and help you move forward. [08:30] From Advertising to Interiors: Jessica shares how her early career in ad agencies (including working on Coca-Cola’s 1996 Olympic campaign) taught her how to think big, understand brands deeply, and translate that vision into her work as a designer. [18:15] Every Design Tells a Story: The best interiors reflect the client’s past, aspirations, and identity. Jessica illustrates this with a client who insisted on black-and-white checkered floors—a nostalgic nod to a beloved aunt that Jessica helped reimagine into something unique and timeless. [26:28] Launching Alice Lane in 2008 (Yes, During the Recession!): Jessica and her husband sold their custom home to fund their new brick-and-mortar store. She explains how they survived the economic downturn through passion, risk-taking, and creating a design aesthetic that stood apart from the Tuscan trends of the time. [40:56] Jessica’s Kitchen Design Philosophy: Kitchens are the heart of the home and the starting point for any project. Jessica outlines her process, including why she always begins with appliance shopping to ensure the layout matches the client's needs and lifestyle. [42:06] Ice Makers Matter—Design is in the Details: From Scotsman chewable ice to KitchenAid cubes, Jessica shares why every decision—down to your preferred ice texture—should align with how you live and what brings joy to your daily rituals.   Notable Quotes (06:28) “It feels like I'm playing the best game called interior design with myself.” (17:06) “I have to get in the kitchen with them to really understand their story.” (on her personalized approach to client design) (21:07) “The highest vision of your idea is what we’re after—not just what's trendy.” (29:28) “If I didn’t do it, it would have haunted me every day of my life.” (on taking the risk to start Alice Lane)   Resources Explore Jessica’s work and shop online: Alice Lane Home Collection Listen to the Dear Alice podcast for more design tips and inspiring conversations Check out the Coca-Cola video trailer Follow Alice Lane Interior Design on Instagram Follow Female Foodie on Instagram

  --------  

  1:08:12

  --------

  1:08:12
• 91. Seven Brothers: From a Humble Grill in Hawaii to 16 Locations & Counting

  Join thousands of other listeners on our Substack, The Foodletter!   In this inspiring and insight-packed episode, Brooke sits down with Utah-based entrepreneur and restaurateur Shem Hannemann to talk about the highs, lows, and hard truths of building restaurant brands that people love. Shem opens up about his early creative ventures, what it really takes to start a restaurant from scratch, and how his passion for design, people, and food have fueled a career rooted in both hospitality and hustle. From the initial concept of Sunday’s Best to facing hard moments of burnout, Shem delivers a transparent and motivating look at what it takes to succeed in the food world—and how staying curious and community-focused keeps him moving forward.   Whether you're a restaurant lover, aspiring business owner, or creative looking for inspiration, this episode delivers clarity, honesty, and encouragement in spades.   Key Takeaways [03:28] Family Roots and Resilience: Shem’s grandparents immigrated from Samoa to Hawaii, seeking better opportunities. Their hard work and sacrifice laid the foundation for the family’s success. [08:17] The Power of Family and Culture: Surfing and the ocean played a central role in keeping the brothers connected and grounded, influencing the restaurant’s beach-themed branding. [16:17] From Humble Beginnings to Expansion: The first Seven Brothers location, Kahuku Grill, opened in 2009 with minimal experience and a $2.75 burger that initially lost money. Through word of mouth and community support, the business grew. [19:56] Menu Evolution: The iconic "Shemburger" was born out of experimentation, and the menu expanded from seafood to gourmet burgers, now a cornerstone of the brand. [29:10] Expansion and Franchising: Seven Brothers now has multiple locations (4 in Hawaii, 7 in Utah, and 1 in Arizona), with 4 more opening soon. Franchising has allowed local families to bring the brand to their communities. [41:05] Lessons in Resilience: Shem credits his parents’ optimism and hard work as the driving force behind the business’s success, emphasizing the mantra "this too shall pass."   Notable Quotes (3:28) "Our grandparents immigrated from Samoa to Hawaii. They wanted a better life for their kids... my dad comes from a family of 14." (15:40) “Don’t do it—it’s the highest fail rate... we don’t have experience.” (42:20) “This too shall pass… good times or bad—just weather it. Something good will come.” – Shem Hannemann (46:39) “It’s a mess, but it’s my favorite burger right now.”   Resources Visit the official Seven Brothers website. Follow Seven Brothers on Instagram Follow Female Foodie on Instagram  

  --------  

  47:35

  --------

  47:35
• 90. How Thirst Drinks Founder Ethan Cisneros Built One Of Utah’s Fastest-Growing & Most Beloved Drink Brands

  Join thousands of other listeners on our Substack, The Foodletter!   In this high-energy, entrepreneurial episode, Brooke sits down with Ethan Cisneros, founder of the beloved Utah-based drink and treat chain Thirst. Ethan dives deep into how he started the company at just 22 years old and scaled it into a rapidly growing business built on branding, customer experience, and unapologetic hustle. From hand-delivering cookies on Instagram to using content creation as a hiring tool, Ethan offers a masterclass in what it means to obsess over your customer and build community through food and drinks.   Whether you're a budding entrepreneur, a fan of Thirst, or just love stories about big dreams and bold execution, this episode delivers both inspiration and practical insights in equal measure.   Key Takeaways [04:18] Starting Small, Dreaming Big: Ethan started with a lawn-mowing business as a kid, learning customer service and hard work early on. [05:37] The Power of Experience: A shaved ice shack taught him that customers pay for the experience, not just the product. [12:12] Content = Currency: Ethan built his team and brand through content, using social media not just to promote but to recruit and retain top talent. [23:14] Unique Offerings: Thirst stands out with fresh-baked pretzels and beignets, made from scratch at every location. [28:01] Scaling Challenges: Ethan’s focus shifted from operations to cultivating culture and leadership as the company grew. [30:07] Positivity as a Strategy: Thirst’s motto, “Positivity is infectious,” drives their team and customer interactions. [34:50] Long-Term Vision: Ethan sees Thirst as a lifelong venture, aiming to compete with giants like Sonic in the drinks-and-treats market.   Notable Quotes (16:55) “When you have more time than money, that’s when you need to hustle.” (32:46) “We don’t train [employees to give free drinks], but we do train to wow the customer—within reason, do whatever it takes.” (20:10) “Slow and steady wins the race. We’ve been around for almost 10 years, but I truly feel like we’re just getting started.”  (39:09) “I’m grateful for my grandpa’s work ethic. It got passed to my dad, then to me, and now I want to pass it to my son.”   Resources Visit the official Thirst website. Follow Ethan and Thirst on Instagram Follow Female Foodie on Instagram  

  --------  

  41:50

  --------

  41:50
• 89. 7 All Time Favorite 30-Min Meals

  Join thousands of other listeners on our Substack, The Foodletter!   Brooke Eliason shares seven of her all-time favorite 30-minute meals—each one tested, loved, and perfect for busy weeknights. As a mom of three and passionate food writer, Brooke knows how crucial it is to have fast, reliable, and delicious recipes that don’t compromise on flavor. From comforting curries to vibrant steak tacos and a recipe inspired by a €350 Michelin-starred lunch in Italy, this episode is packed with inspiration for your next weeknight dinner. Tune in for practical tips, recipe backstories, and Brooke’s signature enthusiasm for food that’s both easy and exceptional. Notable Quotes “Life’s too short to eat bad food.”  “Even a 30-minute meal can feel impossible at 5 p.m. with hungry kids—these recipes are my lifeline.”  “You don’t need 2 hours to cook something amazing. These recipes are proof.”   Resources 30-Minute Gnocchi Bolognese Lemon Chicken Piccata Thai Coconut Curry Meatballs Sirloin Steak Tacos 30-Minute Chickpea Curry Asian Chicken Thighs with Sesame Peanut Slaw Shrimp Quesadillas with Chipotle Lime Crema Follow Female Foodie on Instagram  

  --------  

  21:23

  --------

  21:23
• 88. Kenji López-Alt: James Beard Award Winner, 3x Best-Selling Author, and A Master of Food Science

  Join thousands of other listeners on our Substack, The Foodletter!   In this insightful episode, Brooke sits down with the multi-hyphenate culinary voice J. Kenji López-Alt to discuss his unconventional journey from biology student to architecture major to professional cook—and ultimately, one of the most influential food writers of our time. Kenji opens up about the roots of The Food Lab, the success of The Wok, his love of food science, and how personal experiences shaped his approach to recipe development. From peeling 1,000 eggs in a data-driven experiment to publishing a children's book about expanding food preferences, Kenji's blend of curiosity, humor, and rigor shines throughout. He also shares his recent journey to sobriety, offering a powerful and honest reflection on what it means to live with intention.   Whether you're a professional cook, home chef, or food lover, this conversation will leave you inspired to explore, experiment, and cook with greater understanding.   Key Takeaways [01:22] Early Influences: Despite not growing up food-obsessed, Kenji’s culinary passion emerged during college and blossomed through unexpected restaurant work. [07:26] The Food Lab Origin: A freelance $30 article on boiling eggs sparked the wildly successful Food Lab series and cookbook. [10:15] Finding His Voice: Inspired by Mr. Wizard and Jacques Pépin, Kenji combines education and entertainment to empower readers. [15:56] Testing with Integrity: Kenji conducted a 1,000-egg experiment with volunteer testers to scientifically identify the easiest method for peeling boiled eggs. [19:12] Behind the Cookbooks: The Food Lab began as a 300-page contract and grew into a 958-page tome—followed by The Wok, which evolved from a single missing chapter. [26:53] Favorite Recipes: From a chickpea-spinach stew to his mom’s Mapo Tofu, Kenji highlights family-friendly, simple, and flexible favorites. [31:45] Every Night Is Pizza Night: His children’s book was born from a desire to teach openness toward food and push back against “best recipe” culture. [41:00] On Sobriety: Kenji shares his deeply personal journey toward sobriety, how alcohol once shaped his decisions, and why he chose to speak publicly to help others.   Notable Quotes (9:52) “I wanted to write the kind of cookbook I wish I had when I was learning to cook.” (13:05) “We take food seriously, but not ourselves.” (33:00) “Pizza might be your favorite food, but is it the best food for every occasion?” (44:57) “Addiction thrives in isolation. Sobriety thrives in connection.”   Resources Check out Kenji’s Patreon and YouTube channel Alcohol, we need to talk on YouTube The Food Lab: Better Home Cooking Through Science The Wok: Recipes and Techniques Every Night Is Pizza Night Connect with Kenji on Instagram Follow Female Foodie on Instagram  

  --------  

  51:39

  --------

  51:39

More Arts podcasts

Trending Arts podcasts

About That Was Delicious