In this episode of allinfoodz, Amit Sharma speaks with Danielle Sepsy about the personal side of food and hospitality. Moving beyond systems and performance, they explore identity, vulnerability, and authenticity as Danielle reflects on her journey from baker to entrepreneur and author. The conversation also touches on well-being and the realities of building a meaningful life in the industry.Music credit: "West in Africa" by <a href="https://freemusicarchive.org/music/John_Bartmann/contact" style="color:rgb(108,117,125);background-color:rgb(255,255,255);">John Bartmann</a> is licensed under a <a href="https://creativecommons.org/publicdomain/zero/1.0/" style="color:rgb(108,117,125);background-color:rgb(255,255,255);">CC0 1.0 Universal License</a>.

Allinfoodz covers a variety of food, and foodservice-related topics that aim to answer core questions regarding our food decisions: How, and why we eat food? The process of creating, serving, and eating food can be a personal or social event. Most people think about food frequently during any given day. Furthermore, there are often underlying reasons that might drive how we make our food choices and decisions, whether we are consuming, or offering food to others. 

Allinfoodz provides a space to share varied and all-inclusive food choice research, stories, narratives and experiences, so that we can learn from each other.