web01.fireside.fm Sun, 03 May 2026 04:50:05 -0500 Fireside (https://fireside.fm) The How This Works show - Episodes Tagged with “Spain” https://www.howthisworks.show/tags/spain Tue, 12 Jan 2021 08:00:00 -0500 Talking shop with 100 people about their work and associated craft — exploring what they actually do, why they do it that way, and what changed along the way. Host Skipper Chong Warson sits down with folks to understand what's going on in their world right now. Season two explored product, design, and facilitation. The third season follows people actively building things right now. New episodes every few weeks. Part of How This Works co. en-us episodic What do people actually do all day? Skipper Chong Warson Talking shop with 100 people about their work and associated craft — exploring what they actually do, why they do it that way, and what changed along the way. Host Skipper Chong Warson sits down with folks to understand what's going on in their world right now. Season two explored product, design, and facilitation. The third season follows people actively building things right now. New episodes every few weeks. Part of How This Works co. yes subject matter experts, learn, learning, subject matter expert, expert, experts, amateur, professional, stories, story, lessons, lesson, work, home, education, educate, passion, passions, day in the life, walk in someone else's shoes, expertise, craft Skipper Chong Warson skipperchong@me.com Nicolai Lipscomb https://www.howthisworks.show/007-nicolai-lipscomb 8764b9d1-77d3-405b-be1a-5ffd8f28c2ff Tue, 12 Jan 2021 08:00:00 -0500 Skipper Chong Warson full 1 Skipper Chong Warson In this episode, Skipper talks to Nicolai about being a chef, what the future holds for the art and science of cooking, as well as what he's doing during the pandemic 51:35 no Starting under mentorship with James Beard winner Barbara Lynch, Nicolai Lipscomb has chefed at some of the best restuarants in the world, full stop — Arzak, El Celler Can Roca, at Fundacion Alicia with scientists and nutritionists under the direction of Ferran Adria and Pere Castells, the list goes on and on. And so this conversation with Skipper Chong Warson ranges the globe, starting in Half Moon Bay, Calif. to bungee jumping outside Vancouver Island, British Columbia to working in high pressure kitchens in Boston, Mass.; San Sebastián, Spain; Girona, Spain; and back to northern Calif. again among other locations. The topics range from talking about thrill seeking in motorcycle riding/bungee jumping, homemade Eggo waffles cooling on chopsticks, falling into and grinding through the ever challenging work of making and serving some of the most highly regarded food in the world while racing the clock and the swirling kitchen chaos, the requisite patience to not rush food, the secret to great paella, the importance of downtime in working as a chef, and the brain drain in running restuarants that's happening during COVID-19. One thing that we learned is that restaurants are the number one employer in Calif. And working backwards from the idea that the golden state has 1/8 of the United States population and by some estimates the various 2020 shutdown orders will end up closing 50% of restaurants that aren't backed by chains or corporations, that's a huge impact of which we weren't aware. While recording, Skipper mistakingly attributes Malcolm Gladwell's 10,000 hours of work equals mastery theory to "Blink" instead of "Outliers". (He corrected it with Nicolai offline as soon as he was able.) Stay tuned after the outro music for a bit of tape where Nicolai first mentions working on the line for the first time in six years. This episode was edited and mastered by Troy Lococo. Special Guest: Nicolai Lipscomb. people, restaurants, on the line, cooking on a line, kitchen, work, adrenaline, pressure, chaos, SAAS, grace under pressure Starting under mentorship with James Beard winner Barbara Lynch, Nicolai Lipscomb has chefed at some of the best restuarants in the world, full stop — Arzak, El Celler Can Roca, at Fundacion Alicia with scientists and nutritionists under the direction of Ferran Adria and Pere Castells, the list goes on and on. And so this conversation with Skipper Chong Warson ranges the globe, starting in Half Moon Bay, Calif. to bungee jumping outside Vancouver Island, British Columbia to working in high pressure kitchens in Boston, Mass.; San Sebastián, Spain; Girona, Spain; and back to northern Calif. again among other locations.

The topics range from talking about thrill seeking in motorcycle riding/bungee jumping, homemade Eggo waffles cooling on chopsticks, falling into and grinding through the ever challenging work of making and serving some of the most highly regarded food in the world while racing the clock and the swirling kitchen chaos, the requisite patience to not rush food, the secret to great paella, the importance of downtime in working as a chef, and the brain drain in running restuarants that's happening during COVID-19.

One thing that we learned is that restaurants are the number one employer in Calif. And working backwards from the idea that the golden state has 1/8 of the United States population and by some estimates the various 2020 shutdown orders will end up closing 50% of restaurants that aren't backed by chains or corporations, that's a huge impact of which we weren't aware.

While recording, Skipper mistakingly attributes Malcolm Gladwell's 10,000 hours of work equals mastery theory to "Blink" instead of "Outliers". (He corrected it with Nicolai offline as soon as he was able.)

Stay tuned after the outro music for a bit of tape where Nicolai first mentions working on the line for the first time in six years.

This episode was edited and mastered by Troy Lococo.

Special Guest: Nicolai Lipscomb.

Links:

]]> Starting under mentorship with James Beard winner Barbara Lynch, Nicolai Lipscomb has chefed at some of the best restuarants in the world, full stop — Arzak, El Celler Can Roca, at Fundacion Alicia with scientists and nutritionists under the direction of Ferran Adria and Pere Castells, the list goes on and on. And so this conversation with Skipper Chong Warson ranges the globe, starting in Half Moon Bay, Calif. to bungee jumping outside Vancouver Island, British Columbia to working in high pressure kitchens in Boston, Mass.; San Sebastián, Spain; Girona, Spain; and back to northern Calif. again among other locations.

The topics range from talking about thrill seeking in motorcycle riding/bungee jumping, homemade Eggo waffles cooling on chopsticks, falling into and grinding through the ever challenging work of making and serving some of the most highly regarded food in the world while racing the clock and the swirling kitchen chaos, the requisite patience to not rush food, the secret to great paella, the importance of downtime in working as a chef, and the brain drain in running restuarants that's happening during COVID-19.

One thing that we learned is that restaurants are the number one employer in Calif. And working backwards from the idea that the golden state has 1/8 of the United States population and by some estimates the various 2020 shutdown orders will end up closing 50% of restaurants that aren't backed by chains or corporations, that's a huge impact of which we weren't aware.

While recording, Skipper mistakingly attributes Malcolm Gladwell's 10,000 hours of work equals mastery theory to "Blink" instead of "Outliers". (He corrected it with Nicolai offline as soon as he was able.)

Stay tuned after the outro music for a bit of tape where Nicolai first mentions working on the line for the first time in six years.

This episode was edited and mastered by Troy Lococo.

Special Guest: Nicolai Lipscomb.

Links:

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