A chef, a wood-fired oven & using food to create change

Everyone loves pizza. But sometimes a concept comes along that changes everything.

Few know that better than Dana Spandet, a chef whose drive to create delicious pizza and give diners a new experience during the pandemic, became a conduit for the creation of Flour Girl & Flame, a mobile, wood-fired pizza operation that not only serves exceptional pizza, but supports small local Black-, LGBTQ- and woman-owned businesses in the process.

On this week’s podcast, we sat down with Spandet to talk about her career – which has included work with The Bartolotta Restaurants, the Milwaukee School of Engineering and Tall Guy and a Grill – the challenges she has faced on her culinary journey and the values that form the foundations of her business. Listen in for the inspiring story of how a wood-fired pizza oven not only changed the trajectory for a catering operation during the pandemic, but provided her with an opportunity to create community and change through pizza.