Whip Cream Salmon

Brian Bastanza & Ronnie Sanchez
  • 5.0 (10)
  • FOOD
  • UPDATED WEEKLY

Welcome to Whip Cream Salmon! Buckle up, fellow service industry survivors, because behind these kitchen doors, former line cooks are ready to dredge up some of the weirdest and wildest tales of restaurant life. This ain't your mama's Michelin-starred experience; this is a pirate ship on a booze cruise to the Island of Misfit Toys. So, grab a lukewarm beer, a scoop of today's family meal surprise, and get ready to relive the glory (and some of the horror) of those long, hard-fought service industry nights. Hosted by Brian Bastanza & Ronnie Sanchez.contact: whipcreamsalmon@gmail.com

  1. #056 It Translates to Sloth..

    08/01/2025

    #056 It Translates to Sloth..

    Send us a text Welcome back to another episode of Whipped Cream Salmon! Brian catches up on his pizza-making skills from the week, while Ronnie talks about the trials of learning a new kitchen, ordering supplies, and battling imposter syndrome after his first few weeks as a pizza manager. Brian also recaps his sister's visit and all the great food they made, including a fantastic ratatouille and a discussion about how kebabs are actually not a great way to cook food. The conversation goes from the simple to the complex as the guys get into the intricacies of foie gras terrine and share some stories from the old days at Plump Jack's. Stay tuned for a good time! What We Drank Ronnie - Scrimshaw Pilsner - North Coast Brewing Brian - Better Days- Birdsong STAY CREAMY

    1h 2m
  2. #055 Dough Boys

    07/25/2025

    #055 Dough Boys

    Send us a text This week on Whipped Cream Salmon, Brian's got a beer in hand and a mission: to unlock Ronnie's **pizza-making secrets**! Get ready for a deep dive into **dough fermentation** (because apparently, 72 hours in a fridge is totally normal for a pizza), the great **00 flour debate**, and a saucy discussion about whether your **pizza sauce** should be cooked or, you know, just… raw. Plus, Brian tries to figure out why Ronnie, the self-proclaimed "love language is cooking" guy, suddenly hates cooking for himself. Is it the summer heat? The lack of breakfast service? Or just a severe case of "I don't wanna cook tonight" syndrome? Tune in for dough-lightful debates, chicken brining banter, and possibly a surprise appearance from Rochelle (in spirit, at least)! What We Drank Ronnie - Coffee Brian - Singha STAY CREAMY

    55 min
  3. #054 Shrimps Don't Have Hands! With Special Guest Matt “Beansie” Corella

    07/17/2025

    #054 Shrimps Don't Have Hands! With Special Guest Matt “Beansie” Corella

    Send us a text Brian and Ronnie welcome a very special guest to Whip Cream Salmon this week: their former coworker and "everything guy," Matt Corella! Matt drops some serious knowledge about his incredible culinary journey, from starting a Michelin-starred restaurant in a (once illegal) garage in his hometown to navigating the vibrant, and sometimes challenging, kitchen scene in Mexico City. Matt recounts tales of a kitchen raid, adapting to a "cooking class" loophole, and the culture shock of transitioning from backpacking to grueling 15-hour shifts. The conversation also delves into the stark differences in food systems between the US and other countries, with Matt and Brian debating the impact of over-sanitization on flavor and immunity. Plus, a lively discussion about the frustrating reality of gloves in the kitchen and an update on Matt's current (and potentially fleeting) career selling wine corks. Tune in for an episode packed with behind-the-scenes culinary insights, travel anecdotes, and plenty of laughs! What We Drank Brian - Singha Ronnie - Highland Brewing - Pilsner Matt - Modelo STAY CREAMY

    55 min
  4. #053 Slangin' Pies

    07/09/2025

    #053 Slangin' Pies

    Send us a text Happy America Day... I guess! Brian and Ronnie are back for episode 53 of Whip Cream Salmon. Brian kicks things off by recounting a fun-filled 4th of July block party. Ronnie, fresh off his first week at the new pizza spot, talks about the grueling work of slinging 18-inch pies, battling **imposter syndrome**, and the sheer volume of dough that moves through their kitchen. Plus, they dive into the intricacies of cooking the perfect pizza, the joy (or lack thereof) of bucatini, and some surprising facts about the weight of a waterbed. Raise a glass (or a glass can of sake) to another year of food, friends, and f*****y! What We Drank Brian - Dogfish Head - Grateful Dead Juicy Pale Ale Ronnie - Amabuki - Yamahai Junmai Omachi STAY CREAMY

    53 min
  5. #052 First Year in the Books! - Anniversary Special

    07/02/2025

    #052 First Year in the Books! - Anniversary Special

    Send us a text Happy Anniversary to us! Join Brian and Ronnie for the 52nd episode of Whip Cream Salmon, marking one whole year of "all things food, friends, and f*****y" (and definitely not always facts). This week, Brian explains why his party schedule almost derailed the podcast, while Ronnie shares the intense, dough-slinging realities of his new pizza-making gig (and how he's definitely in "pizza consuming shape"). Plus, they dive into kitchen knife etiquette, the struggles of slurping bucatini, and the surprising popularity of waterbeds in the 80s. Crack open a cold one and celebrate with us! What we drank Ronnie - Pacifico Brian - Singha STAY CREAMY

    57 min
  6. #051 Bonnabooooo

    06/24/2025

    #051 Bonnabooooo

    Send us a text This week on Whip Cream Salmon, the podcast that's almost entirely an animal fact show now, Brian recaps his ill-fated trip to Bonnaroo, which, thanks to a little rain and a lot of mud, got canceled while he was there! But fear not, a new "happy dumpling" tattoo might just mend his festival-sized hole. Meanwhile, Ronnie shares his own culinary misadventure with a very "overcooked" pork porterhouse. Plus, they dive into the delicious world of Korean fried chicken, quick cucumber kimchi, and the etiquette of app ordering at restaurants. Tune in for food, friendship, and festival f*****y! Chattanooga Ramen Spot - Attack of the Tatsu What we drank Brian - Coors Light Ronnie - Crank Arm Brewing CO - Jimmy's Bike Drive Coastal Lager STAY CREAMY

    1 hr
  7. #050 Toe Sucker

    06/18/2025

    #050 Toe Sucker

    Send us a text Get ready for some food, friends, and f*****y! Ronnie and Brian are here, but it's a wacky Wednesday recording time. Brian's prepping for Bonnaroo, stressing about the rain and his shoe game. Lost phone? He's got a QR code trick! Then, it's all about Ronnie's new pizza oven! He's fired up, talking hot temps, and plans to cook everything from smoked carnitas to clams. They're geeking out over grills, woks, and all things cooking. Plus, they're dreaming up Boys Week feasts. Get ready for some laughs and kitchen insporation! What We Drank Brian - Singha Ronnie - Pacifico STAY CREAMY

    50 min
  8. #049 The Search Continues

    06/11/2025

    #049 The Search Continues

    Send us a text This week on Whipped Cream Salmon, co-hosts Brian and Ronnie dive headfirst into life's delicious, and sometimes chaotic, adventures. Ronnie kicks things off with the relatable tale of a new job gone wrong, prompting a hunt for greener pastures and a deep dive into high-ABV beers. He dreams of a future at "The Stanbury," a chef-owned gem with a gritty vibe, where a 40oz Miller High Life comes with champagne flutes and the possibility of a better work-life balance (and more "bro stuff" time with Brian!). Meanwhile, Brian's been a culinary commando, meticulously prepping vacuum-sealed, frozen meals for an upcoming festival. From wok-fired veggies and chicken to homemade "kimchi," his camp menu is dialed in, especially now that a friend's food truck at the festival promises access to burners and a dish pit! The conversation veers into the surprising difficulty of finding 35mm film in an age of cell phone cameras, and Ronnie shares a chuckle-worthy anecdote about being "trained" by a 19-year-old culinary student. Join Brian and Ronnie as they navigate the highs and lows of job searching, culinary triumphs, and the ever-elusive quest for the perfect photo development, all while dreaming of baseball, burritos, and more good times ahead! What we drank Ronnie - Victory Brewing Co. - Berry Monkey Fruited Sour Tripel Brian - Singha STAY CREAMY

    54 min
See All (56)

Ratings & Reviews

5
out of 5
10 Ratings

About

Welcome to Whip Cream Salmon! Buckle up, fellow service industry survivors, because behind these kitchen doors, former line cooks are ready to dredge up some of the weirdest and wildest tales of restaurant life. This ain't your mama's Michelin-starred experience; this is a pirate ship on a booze cruise to the Island of Misfit Toys. So, grab a lukewarm beer, a scoop of today's family meal surprise, and get ready to relive the glory (and some of the horror) of those long, hard-fought service industry nights. Hosted by Brian Bastanza & Ronnie Sanchez.contact: whipcreamsalmon@gmail.com

Information

  • Creator
    Brian Bastanza & Ronnie Sanchez
  • Years Active
    2024 - 2025
  • Episodes
    56
  • Rating
    Explicit
  • Copyright
    © 2025 Whip Cream Salmon
  • Show Website
    Whip Cream Salmon