Bubbles, Brisket, and the Business of Being Mo

Host Max Trujillo and his co-host, Hershey the dog, welcome the talented and outspoken chef, Mo ( Modega ). The conversation traverses Mo's eclectic background, from her roots in Philadelphia to her pivotal role as head chef at LA Dive Bar in downtown Raleigh. They bounce back and forth from recapping the 5th Annual Bubbles & Brisket, some personal details in Max's life, and the similarities to other events happening around town. They delve into Mo's controversial past involving a heated incident at Plum in Durham, her entrepreneurial ventures with the Modega popup, and the ensuing journey that led her to helm the kitchen at LA Dive. The episode is peppered with candid discussions about the highs and lows of the culinary world, humorous anecdotes, and even a dash of Malört. This episode is a raw, yet inspiring exploration of resilience, creativity, and the sheer passion that drives a chef to turn challenges into delicious opportunities. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

You can listen to Bubbles, Brisket, and the Business of Being Mo online on Radio and Podcast. Open the player on this page to stream the available audio.

Bubbles, Brisket, and the Business of Being Mo is an episode from NC F&B Podcast by Max Trujillo.

This episode is 01:19:03 long.

This episode was published on Jun 12, 2025.

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