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We chat to Scott from @ScottsPIzzaTours about all things NYC pizza related, included the science of pizza making, use of OTAs and the difference between NYC pizza and Chicago pizza.

Salvatore Rizzo, owner of De Gustibus School of Cooking NYC, talks to Adam Connolly about how he acquired the business from it's founder, some of the famous chefs they've had at the school and how eels are prepared!

We chat to Norton, Emperor of the United States and Protector of Mexico ... aka Joseph Amster of Emperor Norton's Fantastic San Francisco Time Machine tour.

We welcome Steve Dolinsky of Chicago's PIzza City USA tours to the Trap to chat all things Chicago Pizza, how he started his business and what actually is a real Chicago Pizza.

Welcome to Group Tour Professional's first podcast. We catch up with our inaugural Tour Start-up scholarship winner, Ceptembre Anthony-Tedesco. Ceptembre is starting out her tour start-up journey with our guidance and support. Here, we have a very quick chat with her to find out her dreams and aspirations.