Nathan sits down with Ramon Perez and Nicole Perez of Puur Chocolat for the 37th episode of the Finding Sacramento podcast. They chat about why valuing the slow pace and technique of the French kitchen still should be valued in the culinary world, what drives cooks at Michelin Star restaurants to work insane hours and live up to out of the world expectations with very little financial return, what Ramon learned from building restaurant empires after working for David Myers Group, the birth of Puur Chocolat and how the business has evolved, why you can expect a soft serve ice cream concept from Nicole and Ramon soon, what it will take for someone from Sacramento to win a James Beard Award, and why demand hasn’t exactly caught up with Sacramento’s growing food scene.

Listen to the full episode below or here:

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