Tammy Tan is a homecook, world traveller, former high-tech engineer, and owner of Spice Hound, where she concocts unique spice blends and sources aromatic spices and salts from around the world.
She co-owns Kitchen 519, a shared-use commercial kitchen in the San Francisco Bay Area where she and her co-host Christine Doerr work with an exclusive and hand-picked group of talented food entrepreneurs on the cutting edge of culinary excellence (and record this podcast!).
Motivated by her extensive travels and passion for food, Tammy founded Spice Hound in March 2007 to introduce people to unique flavors and aromas through spices, selling at a kiosk in San Jose before moving into farmers markets, festivals and two retail stores. She is now predominently an online retailer.
January 12th, 2019 | 37 mins 49 secs
We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.…
December 29th, 2018 | 29 mins 21 secs
Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good.
December 15th, 2018 | 25 mins 10 secs
We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry. In this pilot episode, we share our backstory and the reasons we started Lettuce Wrap. Learn how Christine’s candy selling leads to deboning a duck which leads to an epiphany. A multitude of kitchen jobs leads to a career in graphic design, and it all ends in a sandwich of chef-ery. Meanwhile, Tammy turns up her nose at high tech to sniff out spices for a living, converts chicken into cuisine, and farmers markets become retail stores become online stores. Our inaugural "quick fire round" puts Tammy into a spice quandary, and Christine picks a favorite truffle and meal. And we learn which of us is the true food adventurer.
December 15th, 2018 | 28 mins 15 secs
Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen without kitchen experience, then reflects on missing out on "home economics" class as an "older" millennial. She looks forward five years and the impact of living in the Bay Area on her plans. We explore food and flavor pairings, where Amanda opines about pumpkin spice and other "trends". In the quick fire round, we force impossible choices, and end the episode recapping what we learned.