Overseasoned

Welcome to a special episode with our first Overseasoned Podcast guest since the pandemic, Geoff Feder of Feder Knives. Yes, we talk knives... but it's so much more than that. You can expect a entertaining rundown of the Triple P's: Patina, Pineapple, Paella. You won't want to miss this one. There may or may not be a special giveaway involved...

A hot topic at the most recent NRA (National Restaurant Association) in Chicago was the future of robotics in the service industry. Where are they acceptable? How feasible is it to incorporate into everyday service? Does this detract from the human aspect we cherish about hospitality? Tune in as we discuss and debate all things robotics!

We had the incredible pleasure of not only dining at Carmen in Medellin, but meeting with Carmen the brilliant restaurateur herself. Stick with us as we delve into the beauty of Colombian food, culture, and hospitality... made all the more dynamic because of our experience at Carmen, with Carmen.

Restaurant Openings are a true labor of love (or maybe it's straight up masochistic behavior?). Regardless, it's something that will happen again and again... and there will always be something to treasure about birthing a new establishment, a new concept... join us as we revel in the trials and tribulations of restaurant inception. 

It might be just a tube in the sky, but why not still have a focal point of pride with the hospitality? This week, we delve into what's wow-ed us in terms of airline hospitality—everything from the "wow! there are multiple champagne options with real glassware!" to the "wow! these corn nuts expired 3 years ago but I guess I am grateful to be offered anything at all!" We hope you'll chime in with your stories, too!

Join us as we deep dive into the dishes we hold near and dear to our hearts... because they are prepared with a mother's love. Some may surprise, some might really hit home. Either way, it's a fun one! We love you, Moms!

Join us as we explore the almost-liminal space when shifting into the early spring season—the menu changes, the beverage choices, and the overall spirit that goes into the primavera attitude of the culinary world. 

POV: You wake up in a Zombie AI Apocalypse and have to go back to the most recent job you had in hospitality––what decisions do you make?

Tune in this week as we discuss how we *kinda* stay disciplined on the road and what we crave the most after a long stint of travel.

Join us this week as we continue our deep dive through Thai food and culture, including a trippy journey through Chatuchuk Market and experiencing Isaan cuisine.

Journey with us through Bangkok as we have our minds changed about tasting menus and see a real-life Kitchen Superhero at work.

Join us as we explore all things strange to some, but run-of-the-mill for others - from no evening cappuccinos allowed to garnishing your chocolate pudding with teeny, tiny fish. Surely something to strike everyone's curiosity!

Tune in this week as we discuss the mental and emotional hurdles leaving The Industry, our dream jobs, and a quick lesson in germination.Don't forget to like, comment, and subscribe for more culinary adventures!

Tune in and join the discussion about all things tipping. (No, not cows).

San Francisco, an epicenter of food and culture, also tells a story about the changing landscape of hospitality. Tune in as we deep-dive into dim sum carts, corkage fees, and condiment mad science. Don't forget to like, comment, and subscribe for more culinary adventures!

Laugh, learn, and maybe pick up a few tips for your own kitchen chaos. Don't forget to like, comment, and subscribe for more culinary adventures!

This week on OverSeasoned, we're diving into the delicious chaos of holiday cooking! From lamb roasted to perfection with garlic and rosemary to the secret of flawless pomegranate seeds (maybe), it's a feast of tips, tricks, and a little culinary mayhem. Plus, we debate the importance of potato dishes as the cornerstone of any holiday meal. Join us for laughs, food fails, and plenty of inspiration to spice up your table this season. #SaltCuresEverything

What happens when dinner stares back at you?

Is New York City really the food capital of the world, or are we all just victims of the hype? In this episode of Over Seasoned, Tony and Xavier dig into the cult of NYC food culture. From the legendary pastrami sandwiches at Katz's to overpriced caviar bumps, we explore what makes people flock to the Big Apple for a bite—and whether it's all just a brilliantly marketed illusion. Join us for a hilarious and irreverent conversation as we break down the myths, the must-tries, and the total misses of NYC's culinary scene. Plus, we share some of our own food brainwash confessions (yes, we've been there too).

What happens when sommeliers go rogue? Wine drama, porcini mushrooms in weird places, and the eternal debate: to decant or not to decant?

In this hilarious episode of OverSeasoned, we dive into the chaos and comedy of preparing a Thanksgiving feast. From turkey mishaps to the art of brining with a Yeti cooler, our hosts share their personal cooking disasters and clever solutions. Expect plenty of laughs as they recount everything from exploding milk to the mystery of the blackened pecans. Tune in for insider tips, funny stories, and a few surprising twists in the kitchen. Whether you're a Thanksgiving newbie or a seasoned pro, you'll relate to the struggle — and the satisfaction — of creating a memorable holiday meal.

A special Thanksgiving episode, featuring stories of meals that never were, turkeys that never got eaten, and the debut of the infamous Turducken; delve into these three layers of unforgettable holiday stories. Happy Thanksgiving, and tune in while you cook or while you order.

Did Tony really buy half a cow? How did he get it home? How does he store it? How does he eat it? When he says half a cow, does he literally mean half a cow? So many questions for one chef! Don't miss this episode of the Overseasoned podcast; welcome!

In this episode, we talk about must-haves and guilty pleasures, from spices to treats, and the things we miss the most when we're away from home.

What's the most terrifying thing that's happened to you in your restaurant life? Here are some spine-tingling stories involving tax collectors, of course! Welcome to the Overseasoned podcast, recorded from our hometown Reno, Nevada.

What's the ultimate gift for food lovers like us? Heading out on a trip? What should you bring back for me? a keychain? a fridge magnet? We've got the answers in episode 22 of Overseasoned! Catch us on your go-to podcast platform and remember: stay salty!

How far are you willing to go for your furry child? Do you order the same food for them as you do in the restaurant? Today, we're talking about restaurants and dogs. Attention dog lovers, dog petters, and dog not-so-lovers; there might be a hair in the dish in this episode.

A lot of terrible things can happen when you put too much pressure on a rookie food truck team, or when you ask a server who doesn't believe you'll actually eat everything you ordered. Here are some spine-chilling stories from service staff and how to avoid them. This is Overseasoned Podcast.

We continue with more of our trip through Argentina; we'll tell you how we rediscovered our love for Buenos Aires cuisine, and how we ended up making a homemade "Asado" in the Argentinian style.

There are 3 hours left until our flight back to Buenos Aires, and we are an hour and a half away from the airport; the most logical action: we recorded one more podcast episode directly from a wine cellar in the Mendoza wine region in Argentina, at the foot of the majestic Andes.

We ran out of episodes, so as soon as we arrived in Buenos Aires, we recorded this episode, which will be the prelude to the Overseasoned adventure in Argentina. Enjoy it!

Is chicken the most ordered food in restaurants? Is it the most underrated? The most overrated? Is it a must? This episode is about that great invention: chicken.

Everything you always wanted to know about diners—not really, but we definitely know what we are: a food appreciation podcast.

Impossible expectations from people due to cooking shows on TV, challenges of working in the kitchen and in service, the fight for labor rights, and of course, the story of how the hot dog sandwich was created.

In this episode, our hosts tell us what it was like to have a few drinks during their restaurant days; an ally? an escape? a habit? Let's find out.

Finally, without further ado, our dear hosts tell us how their food tour in Tokyo went; stories, tips, and experiences on what to do and what not to do when enjoying a food tour in the Japanese capital.

The second episode recorded in Tokyo, as X promised, brought Japanese snacks to the show, but Tony's strange rule of not eating cones on the street changed the course of the program.

Xavier's primal instinct awakens every time he enters an all-you-can-eat buffet; it becomes a personal challenge in which there can be only one winner.

The guys meet Besay Gonzalez, a Spaniard who has become a prominent figure in the wine and spirits business throughout Asia.

In this episode recorded in the Philippines, we start with a simple question: Who works harder in a restaurant, the front of the house or the back of the house? Let's see where it takes us.

In this episode, our advisors answer a listener's questions while discussing the challenges of dining out with your children.

"live" (according to X) from Manila - Philippines. In this episode, Xavier tells us his heartbreaking stories with his medium rare steaks, but the darkest hour is just before the dawn.

Featuring a special episode of Overseasoned; Tony and Xavy travel to Colombia to experience the Latin American version of chorizo, one of Xavy's favorite foods from his native Spain.

Thousands of completely inconsequential micro-stories happen every weekend at farmers' markets, and it seems that many of them happen to Tony and Xavi.

The boys are incapable of returning a dish to the chef, for simple restaurant solidarity, but there were cases where it was a matter of survival.

Tony and Xavier embark on a crusade to find the mythical Colombian chorizo, but along the way, they discover that the true chorizo was the journey and the friends we make on the road.

Xavi tells us when he found a treasure of Dom Pérignons and tried to sell it in the mysterious market of Dom hoarders.

Tony and Xavi are back, with deep reflections about restaurant culture. This time, they're tangled up in a dilemma about Tater Tots, which even has presidential repercussions.