FOOD ORIGINS on the Six Fifty
“Food Origins” podcast producer Dave Sands inside State of Mind Public House and Pizzeria in Redwood City on Jan. 12. (Photo by Magali Gauthier)
‘I let them tell their story’: From butchers to bistro owners, a Redwood City resident interviews Peninsula food industry professionals on their ‘Food Origins’
Dave Sands’ podcast delves into how restaurateurs got their start.
Excerpt: Dave Sands has tried a number of career paths since becoming a professional chef after graduating from the City College of San Francisco’s Hotel and Restaurant Program.
The San Francisco native and Redwood City resident spent five years in the food industry before he got burnt out.
So Sands switched paths, first working in customer service for a car dealer before landing what he says was a dream opportunity as an officer with the San Francisco Police Department. He worked there for about 15 years.
Then 2019 hit. Sands was injured on the job, wounding his shoulder, and his mom died. For the past couple of years, he’s been dealing with surgeries and trying to rehabilitate from his injuries.
“Cooking became my therapy,” he says. But, he adds, “I’m still in pain every day.”
Sands finds himself again exploring a new career path. Returning to his food roots, his podcast, “Food Origins” highlights the culinary histories and backgrounds of local chefs and food leaders.
“I’m enjoying it,” he says. “It’s not an easy process at all.”