Jessica Koslow has the food world talking. Her restaurant Sqirl's inventive take on breakfast and lunch has customers lining up for her signature rice bowls and jams. The New York Times food columnist Mark Bittman calls her dishes "downright revolutionary". But Jessica's career hasn't been a straight path to the kitchen. On this episode, Sophia and Jessica discuss Jessica's competitive ice skating days, sending a cold e-mail to #girlboss and chef Anne Quatrano, and the exciting future of Sqirl.
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