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EP 18 / Scott Conant / Cook, Chef, Author of Peace, Love, and Pasta

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In my chat with Scott, we dive into the passion behind Italian food and home cooking. We discuss the trajectory and path from cook to James Beard Award-winning chef, developing his personality and approach, and his thoughts on what's next in the restaurant world. It's a fantastic discussion that will leave you hungry for great food and for advancing your professional and personal life.

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Podcast episode with chef Scott Conant author of Peace. Love. Pasta.
EP 18 / Scott Conant / Cook, Chef, Author of Peace, Love, and Pasta

Show Notes

  • Scott’s new book is titled Peace, Love, and Pasta.
  • People always ask “What do you cook at home?”
  • He thought it would be a great idea to put it all on paper!
  • The thing he loves most about it is the simplicity. The recipes are easy to execute. 
  • Book Title – for years, Scott has been on a personal journey of self improvement and the title represents where he is and what he chooses to pursue.
  • Past has been such an important part of his life and career.  It’s an expression of his years of cooking. 
  • Even if the food experience is sub-par at a restaurant, just sitting and enjoying the company of people that he’s with is what’s really important. 
  • Future of fast casuals:
    • There’s a huge market for fast casuals and FSRs
    • There are lots of high end chefs that are starting to do quick service or fast food
  • Why is it hard to do Italian quick serve well?
    • Needs to be served at the moment of order and that’s challenging
    • It’s hard for people to wrap their heads around Italian food as a fast casual component
  • Follow Your Bliss – Joseph Campbell
  • It is not selfish to pursue your bliss
  • One recipe to try in the book
    • Risotto topped w/ short ribs
  • Would You Rather
    • Let Bobby Flay beat you on national television or eat a bowl of red onions?


  • “You could make these recipes your own as you cook them” -Scott
  • “The key is to shut it off and just try to enjoy yourself” -Scott, in reference to going out to eat as a chef and having an experience less than what he could have prepared at home.
  • “Make sure you’re making the best decisions for your business, for your team and the customers and clients that are coming in” -Scott
  • “I think there’s always going to be a place for fine dining” -Scott
  • “Pastas just really are one of those long standing comfort foods” -Joseph
  • “You’re not going to get anywhere if you’re not hustling” -Scott
  • “All I want to do is realize my potential” -Scott
  • “If anyone is counting their hours, you shouldn’t be doing it” -Scott
  • “Being passionate about something doesn’t always equate to being good at it” -Scott

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