The pandemic hit Enas Gebaly and her family hard. Her husband lost his job and it prevented Gebaly from traveling to see her family, who still lives in Egypt. For her, cooking became a way to feel connected with her family and her home country. Food also became a way for Gebaly to help her family in Florida, her husband and her children. After her husband lost his job, Gebaly was told about Second Harvest’s Culinary Training Program. Gebaly was shocked to find out that she only needed to fill out some paperwork and she was all set to join the program “and the magic happened.” She said that Second Harvest taught her everything she needed to know “to be professional.” With her newfound confidence and business acumen, Gebaly started Nosa’s Bakery. The business takes orders from its Facebook page and Gebaly uses Second Harvest’s kitchen to prepare the baked goods. Gebaly said she likes to mix cultures with her baking in hopes of helping to bring people together around a shared meal. In the latest episode of Florida Foodie, Gebaly talks more about her experience with Second Harvest’s Culinary Training Program. She also talks about her family in Egypt and what her plans for the future are.

Florida Foodie

Enas Gebaly, Nosa's Bakery

Dino Ferri is the type of guy who doesn’t sweat when the heat is on. “It’s a rush. It literally is a rush,” Ferri said. The “it” in question here is capsaicin — the stuff in peppers that make them spicy. Ferri loves the stuff and downs it like a champ. He shares his love with the world through his own hot sauce company: Hotter Than El. In addition to loving spicy foods, Ferri is also diabetic. The dietary restrictions that come along with that condition pushed him to start making his own, sugar-free sauces. Ferri started selling his sauce until he lost his job in 2015. When Hotter Than El turned up on the internet talk show “Hot Ones” that things really took off for Ferri, with people ordering from around the world. He also gets a real kick out of seeing celebrities wince from the burn of his sauces. ﻿On the latest episode of Florida Foodie, Ferri talks more about starting his business and his love for spicy foods. He also shares samples of some of his sauces with Lisa Bell and Candace Campos, who do not share his tolerance for heat. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s book, “Norman the Watchful Gnome.”

Dino Ferri, Hotter Than El Handcrafted Hot Sauces

Kaleb Harrell says his early days of opening Hawkers Asian Street Fare with his four friends was “best time I never want to have again.” Harell did not start out his professional career planning to open a restaurant. He was working in marketing after graduating from the University of Central Florida. In 2010, his friend Allen Lo, who is now the Brand Chef for Hawkers, called him up and asked if he wanted to open a restaurant. At first, Harrell declined. Lo was able to apply a little peer pressure to Harrell when he got their mutual friends Kin Ho and Wayne Yung on board with opening the restaurant. Together, the four friends then went about opening the first Hawkers location. ﻿On the latest episode of Florida Foodie, Harrell shares some of the misadventures from the early days of Hawkers. He also talks about the work culture at Hawkers and his approach to the hospitality industry. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s books, “Norman the Watchful Gnome.”

Kaleb Harrell, CEO of Hawkers Asian Street Food

A long-time food obsession became a business for Andrew Scala during the pandemic and now he’s getting ready to take that business to the next level. Scala is the owner of JAM Hot Chicken. The idea for JAM came from a trip to Los Angles. Scala’s brother brought him to Howlin' Rays, where he tried hot chicken for the first time. Like many people in the service industry, Scala found himself out of work when the pandemic hit. He had done one pop-up with JAM in 2019 and decided to try to make a go of the business while he was out of work. About a year later, later Scala signed a lease for a location in Winter Park’s Hannibal Square. In the latest episode of Florida Foodie, Scala talks more about building his business and getting ready to open up to customers. He also shares what goes into making a hot chicken sandwich and the spice levels people can expect to try.

Andrew Scala from JAM Hot Chicken

Ricky Ly’s day job as a civil engineer has pretty much nothing to do with food, so he had to go online to express his passion for cuisine. Ly is the founder of TastyChomps.com, a foodie blog covering all the happenings in Orlando’s restaurant and dining scene. His love of food has a lot to do with his upbringing. He said he has a large immigrant family. ﻿In the latest episode Florida Foodie, Ly talks about some of his favorite dishes around Orlando. He also talks about the food trends that are growing in the area and how the pandemic affected the service industry.

Ricky Ly from "Tasty Chomps"

Ricky Ly’s day job as a civil engineer has pretty much nothing to do with food, so he had to go online to express his passion for cuisine. Ly is the founder of TastyChomps.com, a foodie blog covering all the happenings in Orlando’s restaurant and dining scene. His love of food has a lot to do with his upbringing. He said he has a large immigrant family. In the latest episode Florida Foodie, Ly talks about some of his favorite dishes around Orlando. He also talks about the food trends that are growing in the area and how the pandemic affected the service industry.

In the latest Florida Foodie, Frank Bailey talks about partnering with churches in the Orlando area to help build micro farms as part of his “Grow It Foward Program.” He also talks about how he is helping to teach his students business literacy as well as agriculture and landscaping skills.

Florida Foodie - Frank Bailey "Grow Orlando"

On this episode of Florida Foodie, Francois and Alexis Hicks, the case manager for families, parks and recreation with Parramore Kidz Zone, talk more about what the kids learn while taking part in Black Bee Honey and how the program has grown since it began. out what the kids learn while taking part in Black Bee Honey and how the program has grown since it began. They also talk about the partnerships Black Bee Honey has formed with Orlando-area restaurants and businesses.

Florida Foodie - Black Bee Honey

On this episode of Florida Foodie, we talk to Thomas Ward, Owner of Pig Floyd's Urban Barbakoa...a unique BBQ restaurant in Central Florida.

Florida Foodie - Pig Floyd's Urban Barbakoa

On this week's Florida Foodie, Ginger and Joe Leigh of Zymarium Meadery share their love of Fermented Honey.

Florida Foodie - Zymarium Meadery

Erica Asti, a Culinary Educator with Edible Education Experience, shares what Edible Educational Experience has to offer on the latest episode of Florida Foodie.

Florida Foodie - Edible Education

On the latest Florida Foodie, Cathy and Robby Clay want you to get to know Central Florida’s farmers. The pair run the Farmacy, an online market that sells meat, produce and more — all of it coming from Central Florida’s farmers and growers.

Florida Foodie - The Farmacy

Chef Henry Moso talks with the Florida Foodie podcast team about his success and the growth of his business, Kabooki Sushi. He also shares what makes the ribs at Kabooki Sushi so good and his favorite dish.

Florida Foodie - Kabooki Sushi

Suzannah Otis talks with Florida Foodie about her favorite vegan bites inside Disney’s parks and some of her recommendations around Orlando. She also shares her thoughts on the biggest innovations in plant-based food and why women are driving the push to eat less meat.

Florida Foodie - Vegan Disney Food

On this episode of Florida Foodie, Chef Mike Collantes talks about what he is hoping to accomplish inside Orlando’s food scene. He also talks about Filipino American culture and food and how he hopes to bring it to more mainstream attention. 

Florida Foodie - Chef Mike Collantes

Food is part of our traditions and cultures, and it impacts our health, our economy and all of our communities. So, Florida Foodie is giving you some food for thought, taking a closer look at how what we eat and how we eat it impacts us here in Florida and what it means for everyone, everywhere.

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Florida Foodie

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