This episode wrestles with the questions every aspiring new or expanding veteran chef has to wrestle with: What does it take to open a new restaurant? What happens if you are fortunate enough to make it past year one? How do you stay relevant? Do you keep serving what made you famous? Do you branch out and try something totally new? These questions are reflected upon as April and her business partner Ken Friedman explore the challenges of opening their first out of state venture in San Francisco, Tosca. April is inspired by a local morning bun; and is busy in the kitchen testing and tasting dishes for her new menu.