This week my guest is Billy Zureikat, known online as The Real Billy Z. He's a home cook, baker and pizza-maker who's life took an unexpected turn. He went from an active lifestyle, playing basketball and working at ESPN radio, to a challenging 8-year medical journey that resulted in a diagnosis of limb girdle muscular dystrophy 2L.

As his body underwent changes, he found solace and a newfound passion in the kitchen. He traded his jersey for an apron, re-focusing his energy on becoming a better home cook and baker. Sandwiches and pizza became his canvas, and from that emerged the "Tripping Billy" pizza. Little did he know, this creation would become a catalyst for raising funds and awareness for the Muscular Dystrophy Association.

Teaming up with some of Chicago's best pizzerias and restaurants, he shares his story of reinvention through food. It became a way to show people that even in the face of change, positive things can happen. Over the past few years, he's collaborated with over 50 culinary giants, raising $50,000 for the Muscular Dystrophy Association. He's been the Illinois Ambassador for the MDA since January of 2022.

BILLY ZUREIKAT
Billy's website
Billy's Instagram, TikTok and YouTube
Donate to The Muscular Dystrophy Association

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This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master’s degree in mathematical economics, from Princeton University. His master’s degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer.

While working at Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art andscience of cooking with others.

In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla.

Topics discussed:
The upcoming Modernist Pastry books
Pizza-making at home
What is Modernist Cuisine?
Breaking culinary traditions, and exploring cooking myths and lore
Microwaves, safety, and how they work
Cooking equipment such as combi ovens and induction cooktops
Sustainability as it relates to the food and beverage industry

NATHAN MYHRVOLD and MODERNIST CUISINE
Nathan's Website
Modernist Cuisine Website, Instagram and Facebook
The Modernist Pizza Podcast

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Get the Chefs Without Restaurants Newsletter

Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.

Heaven Hill reminds you to Think Wisely. Drink Wisely.

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This week I'm sharing a clip from another podcast I was featured on a couple of years ago. I share a couple of funny stories that I've never shared before. The first story is about how actor Bill Murray inadvertently ruined my anniversary dinner. I love Bill, and this isn't something he intentionally did, but the story relates to good (and poor) customer service.

The other story is about scrapple, an original recipe of mine, and how a large spice company might have appropriated this recipe, passed it off as their own, and it subsequently ended up in a book. I've joked about it, but I'm still kind of salty. In today's content creation era, it's something that I think is relevant.

PEOPLE AND THINGS MENTIONED IN THIS PODCAST
Plum Luv Foods Episode 362 with Chris Spear
Chef Plum on Instagram
The ORIGINAL Scrapple Dip Recipe
The Bill Murray dinner incident post from 2012
Buy the book Pennsylvania Scrapple

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