In early spring, I met the FoodBioLab team from St. Petersburg, a city I love. The conversation was relaxed, open and easy — we speak the same professional language. We work with knives and know what a busy service feels like.
We talked about my journey and how the ideas behind Zhazhda Krovi and the Zozulinsky & Potseluev meat atelier developed, from the first steps to today.
The full version of the conversation is 45 minutes: youtu.be/J6Lzcf0GQu0? si=PokasfgtMEYxjluA