The Vollrath Feed

Timestamps0:27 – Nate joins the show today0:49 – Today is a special episode2:12 – It's training season4:44 – We have virtual trainings available5:28 – It's quiz time!30:09 – A quick look back30:57 – We'll be making more content31:23 – Thank you to everyone33:16 – Outro

Timestamps0:38 – Stick around for Nate's Notes1:21 – School nutrition has come a long way4:33 – The importance of consultants6:09 – Chef Samantha Cowens-Gasbarro joins the show6:53 – Chef Samantha's foodservice journey10:02 – The origins of nutritional trends11:33 – Balancing quality and costs17:09 – Scratch cooking in schools19:38 – Food as an educational tool26:50 – Getting buy-in30:42 – Cook once, serve twice32:37 – Resources for success34:14 – When school nutrition started to shift42:01 – Missing the kitchen43:57 – Becoming a foodie early45:53 – Making the case for consultants52:09 – Chef Samantha's inspirational quote54:27 – Nates Notes58:01 – Outro

Timestamps0:21 – Today is a special episode2:03 – Listening is important3:51 – Custom products7:02– The future of restaurants10:45 – Chef Erling Wu-Bower joins the show11:09 – Chef Erling's foodservice journey16:38 – Challenges that come with opening19:45 – The importance of adaptability23:40 – Cooking with your senses26:16 – Common restaurant pitfalls31:52 – Evaluating tipping49:15 – Labels and tent poles56:06 – Dining out as a chef57:42 – Staying on top of trends1:01:51 – Chef Erling's mantras1:03:46 – A bit of reflection1:09:12 – Outro

Timestamps0:06 – Intro1:38 – Making sense of the chaos5:22 – Our experience working with designers10:50 – Laura Lentz joins the show11:24 – Laura's career journey17:22 – Form vs. function20:19 – Seeking out input22:15 – Laura's signature23:22 – Versatility27:05 – Inspiration and creative process33:04 – Adjusting on-site foodservice35:48 – Pandemic trends with staying power50:30 – Advice for smaller operations57:37 – Trusting your gut1:01:52 – Laura's inspirational quote1:03:57 – Nate's Notes1:06:32 – Outro

Timestamps1:12 – Stay tuned for Nate's recap4:07 – Background on Chris Baggott5:31 – Chris Baggott joins the show6:04 – Chris' foodservice journey10:02 – The origin of ClusterTruck14:24 – Expectations of quality18:01 – Finding the right drivers22:47 – Addressing freshness27:29 – Organizing the kitchen30:44 – Human-plus technology33:45 – Creating the best kitchen34:55 – Robots36:49 – Delivery drivers and ghost kitchens41:22 – Third-party delivery43:16 – Naming the business46:02 – Making the math and menu work56:18 – Chris' inspirational quote59:06 – Nate's Notes1:03:41 – Outro

Timestamps0:27 – Don't miss the recap2:47 – The importance of culinary development4:50 – Matt Schuler joins the show5:46 – Matt's culinary progression15:27 – Solving problems16:50 – When experience pays off19:56 – Having a foodservice-focused brain23:43 – Senior living facilities26:54 – Using technology30:39 – Proposing equipment solutions33:00 – The next big thing(s)36:11 – Environmental factors and induction42:40 – Creating a quality work situation44:58 – The evolution of foodservice design47:00 – Scratching the itch51:50 – Matt's inspirational quote53:10 – Nate's Recap55:21 – Outro

Timestamps0:53 – Stay tuned for Nate's Notes2:36 – Being the expert6:11 – Chef Joseph Leonardi joins the show7:57 – Having a support system10:34 – Mentoring other chefs12:48 – Dealing with failure15:12 – The test18:31 – Responsibilities20:22 – Networking with colleagues23:25 – Success stories24:40 – Chef Joseph's culinary journey30:11 – The educational side32:53 – Shifting demographics36:24 – Advice for elevating success in the kitchen38:46 – Beekeeping and honey50:24 – Competitive cooking54:35 – Next steps57:51 – Going out to eat59:36 – Chef Joseph's mantra1:02:45 – Nate's Notes1:04:33 – Outro

Timestamps0:51 – Chef Rich brings a lot to the table3:17 – Non-profits need a champion4:22 – More than a meal6:46 – An opportunity for service8:17 – Kelly Anderson joins the show10:49 – Handling donations12:59 – The transition to “Fresh”18:02 – Sharing the playbook20:41 – Addressing hidden needs26:24 – Breaking down the numbers and COVID planning28:17 – The peacefulness of dish washing29:39 – Volunteers and delivering meals31:47 – The succession plan32:50 – Advice for managing donors35:06 – Cost-effective performance37:20 – Portion control40:34 – Menu changeover41:53 – The best ways to get involved46:55 – Nate's Notes48:24 – Outro

Timestamps0:51 – A different type of guest today2:49 – The ups and downs of winning major awards6:38 – Chef Rich's connection to the James Beard House7:38 – Kris Moon joins the show8:04 – Background on the James Beard Foundation13:23 – Becoming the barometer17:15 – The evolving definition of excellence21:01 – The James Beard Award nomination process24:09 – Programs and initiatives32:51 – Kris' winding path37:59 – Is the James Beard House haunted?41:08 – Managing winning a James Beard Award47:38 – The evolution of Kris' palate51:27 – Kris' inspirational quote53:11 – Nate's Notes54:58 – Outro

Timestamps0:39 – The origins of this episode2:00 – Chef Gale Gand joins the show4:23 – The sales pitch5:19 – Taste test time16:09 – Gale's experience making fruit cake18:06 – What's new in Gale's world24:31 – Gale's advice for the holidays27:52 – What we learned31:30 – That's a wrap on 2021!

Timestamps:0:51 – We love chefs2:09 – Missing the hustle and bustle5:03 – Defining fast casual foodservice7:44 – Shifting expectations9:52 – Chef Nate Weir joins the show10:32 – Seasonal menu changes12:14 – What drives menu design15:17 – Balancing quality and cost17:44 – Setting up cooks for success23:07 – The fast casual label25:25 – Selecting the proper equipment31:51 – Mentoring opportunities34:44 – Chef Nate's culinary journey41:44 – Gathering employee feedback43:40 – Chef Nate's inspirational quote46:52 – Nate's Notes48:26 – Outro

Timestamps0:46 – This is a lot of fun2:28 – Trends are tricky9:17 – Chef Chris Follari joins the show9:50 – Chef Chris' culinary journey15:38 – A passion for foodservice24:41 – Staying connected to the industry25:50 – Evaluating trends and the importance of authenticity28:25 – Selecting the right equipment30:19 – Being aware of skillsets31:25 – Acceptance across geographical areas32:59 – Shifts in packaging expectations41:50 – Knowing how long to stick with a trend44:52 – Potential labor savings47:21 – Meeting standards54:02 – Chef Chris' inspirational quote55:50 – Nate's Notes57:44 – Outro

Timestamps0:37 – The podcast is the highlight of our day1:18 – Sustainability has become a focal point8:01 – Lisia Spellman joins the show8:55 – Lisia's story10:55 – Bringing sustainability initiatives to campus13:09 – The reusable container program27:44 – Sorting through the numbers30:22 – How you can implement a similar program33:30 – How the U.S. stacks up35:27 – Taking the first steps38:31 – Learning a new language42:23 – Lisia's inspirational quote44:35 – Nate's Notes46:39 – Outro

Timestamps1:17 – The history of the right-hand man2:27 – Chef Brittani Ratcliff is back!3:54 – Candy corn6:53 – Go-to Halloween candy10:26 – Chef Rich's trick or treat story12:29 – Root vegetables and Halloween15:04 – Tips for roasting pumpkin seeds16:20 – Eatin' pumpkins vs. carvin' pumpkins17:11 – Rotisserie ovens18:53 – Chef Brittani joins the show19:43 – Halloween year-round21:38 – Getting married on Halloween22:37 – Catering your own wedding26:12 – Appalachian folklore27:07 – Chef Brittani's new job28:54 – Growing microgreens37:24 – Sourcing challenges39:48 – The return of students42:53 – Managing catering45:16 – Handling a shorthanded staff50:02 – Special Halloween menu55:04 – Charcoal ice cream57:00 – Moonshine1:04:03 – Chef Brittani's inspirational quote1:05:45 – Nate's Notes1:07:51 – Outro

Timestamps1:21 – We love having chefs on the show4:50 – There is a lot to evaluate in a new position6:03 – Chef Rich's go-to equipment7:57 – The benefits of humble beginnings11:01 – Chef Richard Hetzler joins the show11:51 – Working for a foodservice support provider18:03 – Chef Richard's go-to pieces of equipment19:27 – Vacuum sealers21:17 – Equipment to address staffing challenges24:19 – Biggest challenges of students returning to campus27:04 – Attracting new talent29:23 – Creating buy-in and establishing trust30:56 – Chef Richard's time in the kitchen32:57 – Working through the design process36:26 – Considering nutrition38:02 – Sourcing ingredients39:43 – Utilizing blue catfish45:39 – Chef Richard's foodservice journey50:39 – Points of pride53:43 – Chef Richard's inspirational quote55:21 – Nate's Notes58:32 – Outro

Timestamps0:44 – We want to hear from you!1:11 – Alex Adler is our guest today1:54 – Working with family5:57 – Finer points of frozen custard11:48 – Soft Serve machine troubles14:32 – Growing a restaurant16:20 – Alex Adler joins the show17:03 – The origin of Puesto19:57 – The importance of tortillas22:27 – Scaling menus24:28 – Alex's roles27:46 – Balancing life and work29:07 – Deciding to expand32:12 – Alex's favorite establishment33:30 – Future growth35:23 – A true family feel36:30 – Sourcing ingredients40:16 – Advice for those starting out42:20 – Alex's inspirational quote43:51 – Nate's Notes45:54 – Outro

Timestamps0:46 – We want to hear from you!2:17 – Trade shows2:56 – What NAFEM does4:51 – A typical day in the booth7:45 – Memories from the NAFEM Show8:39 – Deirdre Flynn joins the show12:15 – The source of Deidre's drive14:12 – Levels of NAFEM membership15:58 – What NAFEM provides to the industry20:20 – Keeping a finger on the pulse23:39 – Deirdre's experience in the industry25:37 – Feeding America and giving back32:09 – The NAFEM Board37:26 – How NAFEM benefits operators41:52 – Industry research46:15 – Tips for attending the NAFEM Show52:44 – Future NAFEM Show sites54:22 – Upcoming virtual NAFEM experiences57:52 – Deirdre's inspirational quote1:00:54 – Nate's Notes1:03:35 – Outro

Timestamps1:47 – About our guest, Kyle Cherek – Food Historian4:35 – Kyle Cherek Joins the Show5:58 – Wisconsin Foodie8:37 – Because of Food17:28 – Wisconsin Roots22:02 – Finding Your Voice37:10 – Favorite Interviews46:12 – Food is Fashion56:30 – Kyle's Inspirational Quote59:33 – Nate's Recap

Timestamps1:30 – Don't miss any nuggets2:37 – Your restaurant has a digital presence4:43 – Tad Low joins the show5:12 – Tad's foodservice journey13:07 – Tad's jams14:58 – Marketing starts with the experience18:24 – Four walls, four blocks, four miles19:55 – Social Media marketing26:36 – Being about more than food31:24 – Where to start with messaging33:12 – Thinking about your brand38:56 – The resilience of the foodservice industry40:24 – The influence of restaurants43:34 – Marketing budget48:15 – Most unique promotion Tad has seen50:48 – Tad's inspirational quote52:31 – How to get in touch with Tad54:10 – Nate's Notes57:00 – Outro

Timestamps1:03 – We enjoy recording this show2:15 – Don't be afraid to reach out to us3:22 – The themes in chefs' origin stories7:01 – The pros and cons of Wisconsin9:40 – Chef Justin Carlisle joins the show10:23 – Chef Justin's culinary journey16:25 – Foodservice lifestyle19:33 – Growing up on a farm22:28 – The finer points of supper clubs28:27 – Moving Wisconsin cuisine forward38:55 – Where Chef Justin's focus on organic and local came from42:09 – Surprising local ingredients46:07 – Equipment in Chef Justin's kitchen47:32 – Cooking techniques to accentuate flavor profiles49:24 – Finding food providers you trust53:52 – The noticeable difference of quality55:19 – Advice for those getting started1:01:55 – Chef Justin's inspirational quote1:05:28 – Connect with Chef Justin1:06:53 – Nate's notes1:09:49 – Outro

1:41 – Our guests are experts3:19 – K-12 foodservice has come a long way5:41 – Chef Jason Hull joins the show6:32 – Chef Jason's journey15:17 – Background on foodservice at Marin Country Day School17:50 – Teaching students about food23:23 – The role of budget26:36 – Steps other schools can take34:04 – Accommodating food allergies37:29 – The food curriculum41:17 – Reaching out to picky eaters44:00 – Portion control48:19 – The next best thing to organic51:25 – The role of sustainability56:52 – Chef Jason's inspirational quote58:17 – Resources for learning more1:01:50 – Nate's recap1:06:54 – Outro

0:49 – Made in the USA and Vollrath Employee Pride3:20 – Video footage located at VollrathFoodservice.com/TheFeed3:33 – Jeff Madson and Jack Madson: 120+ years at Vollrath for the Madson families8:05 – Roger Willoughby: New Product Development Metal Model Maker12:59 – Christina Wegner: VP of Marketing15:58 – Dave Tosdale and Craig LeBlanc: Engineering25:12 – Podcast Recap

Timestamps1:24 – About our guest, Meghan Musbach, and 3rd Party Delivery8:56 – Meghan Musbach, Director and General Manager at Uber, Joins the Show9:25 – Meghan's Career Path to Uber13:06 – Delivery Technology16:21 – COVID-19 and Contactless Delivery21:53 – Uber App + Trends from the Past Year29:49 – Determining Delivery Radius33:01 – Uber Drivers43:52 – Up + Coming at UberEats47:57 – Meghan's Inspirational Quote50:12 – Nate's Recap

Timestamps00:44 – We bring you the industry, not ads03:10 – About our guest, Chef Brittani Ratcliff05:12 – Chef vocabulary08:49 – Chef Ratcliff joins the show09:55 – Chef Ratcliff's journey through foodservice12:43 – The key to a quality dumpling14:10 – The “go to” dish for Appalachian cooking17:16 – Choosing the right career21:34 – Challenges of the industry23:13 – Painful learning process26:40 – Cooking on campus32:36 – Kitchen family33: 50 – Legally blind, not a good enough reason to slow down35:58 – Entering Hell's Kitchen39:14 – Kitchen mouth44:05 – The rigor of reality TV47:29 – The show experience59:58 – Takeaways from the show62:39 – Chef Ratcliff's daily affirmations64:48 – Nate's recap

Timestamps0:37 – About our guest, Mike O'Hanlon, EZ Cater7:57 – Mike O'Hanlon Joins the Show8:52 – Mike's Journey through Foodservice12:10 – Customer Service + EZ Cater Solutions20:50 – Catering Challenges + Vetting Restaurants23:19 – The Genesis of EZ Cater25:56 – COVID-1930:12 – Managing Suppliers36:15 – Advice for Transitioning into Foodservice43:13 – Delivery Food Quality45:44 – Catering Post COVID51:02 – Mike's Inspirational Quotewww.ezcater.comhttps://www.facebook.com/ezCaterInc/https://www.linkedin.com/company/ezcater/https://www.linkedin.com/in/mikeohanlon/

Timestamps1:06 – About our guest, Robin Rada, and Restaurant Design5:32 – Robin Rada Joins the Show6:10 – Robin's Journey through the Foodservice Industry19:48 – Building Relationships24:51 – Consultant and Dealer Roles28:48 – Creative Problem Solving35:40 – Deadline Advice40:30 – Spec'ing Equipment43:44 – Prepared Clients47:53 – COVID-1949:07 – Challenges on the Job Site and Nightmare Clients59:07 – Design Trend Changes1:05:27 – Robin's Inspirational Quotehttps://www.boelter.com/solutions/kitchen-bar-designLinkedIn: Robin Radarrada@boelter.com

Timestamps0:33 – The 50th Episode2:07 – About our guest, Paul Bartelt, President & CEO, Vollrath Company2:23 – Favorite Moments6:28 – Paul Bartelt Joins the Show8:17 – Paul's Career Path15:34 – Navigating COVID-1919:44 – Leadership Style27:45 – Diversity + Culture31:28 – Paul's Hidden Talents34:42 – What's in Your Kitchen38:38 – Favorite Moments59:22 – Paul's Inspirational Quote

Timestamps 1:01 – About our guest, Chef Jennifer Denlinger9:20 – Chef D Joins the Show10:55 – Chef D's Culinary Journey12:51 – Turn Towards Teaching18:03 – COVID-19 and Online Learning27:15 – Training Advice for Operators33:37 – The Students35:11 – Hierarchy of the Kitchen37:12 – Women in the Kitchen41:41 – Ambassador to Florida Cuisine49:62 – Brain Dominance in Culinary and Pastry55:37 – Chef D's Inspirational Quote  www.FloridaChef.netFB: @Florida Farm to TableTwitter: @FloridaChefIG: @florida_chef_Pinterest: @Florida ChefYouTube: @Florida Chef

Timestamps0:44 – About our guest, TJ Schier6:40 – TJ Joins the Show7:10 – TJ's Journey through Foodservice12:15 – Work-Life Balance14:49 – Formulating a Take-Out Strategy20:28 – Packaging Technology23:50 – Working with 3rd Party Delivery29:07 – High Performing Employees36:59 – Employee + Customer Loyalty44:44 – Post Pandemic48:54 – Chuck E. Cheese52:15 – Restaurant Consultant Process57:05 – TJ's Inspirational Quote LinkedIn https://www.linkedin.com/in/tjschier/Twitter @tjschierwww.tjschier.comwww.offpremisedomination.comwww.virtualeaders.com

Timestamps1:43 – About our guest, Chef Justin Domsch, and the Denver Broncos6:48 – Chef Justin Domsch Joins the Show7:28 – His Journey through Foodservice9:57 – Building a Kitchen and Staff13:14 – Local Sourcing15:38 – Working with Purveyors18:15 – Balancing Workload22:56 – Players Menu and Catering30:41 – Must-Have Equipment32:34 – Food Inspiration from Travel42:51 – Interns44:46 – Cupcake Meatloaf47:22 – Chef Justin's Inspirational Quote  Social Handles:@Jdomsch

Timestamps1:29 – About Our Guest, Chef Therese Nelson, and Culinary History8:41 – Chef Therese Nelson Joins the Show9:16 – Her Journey and Passion17:14 – Inspiration for Black Culinary History24:26 – Charleston28:45 – It Starts with the Truth33:45 – Black Foodways42:37 – Learning the Rules of the Game50:55 – Chef Therese talks about who influences her work55:32 – Favorite Dish1:02:44 – Chef Therese's Inspirational Quote1:05:41 – Find more information online about Chef Therese and her workTwitter and Instagram: @blackculinarywww.blackculinaryhistory.com

Timestamps0:56 – New on The Feed!2:00 – Designing Foodservice for Institutions8:14 – Jim Petersen Joins the Show11:54 – Jim's start in Consulting13:36 – Difference between Dealer and Consultant17:13 – Specifying Equipment18:45 – Lessons Learned22:28 – Vetting New Technologies26:10 – Designing Correctional Facilities41:42 – Correctional Facilities: Service44:11 – Correctional Facilities: Warewashing47:22 – Correctional Facilities: Equipment52:30 – Budgeting/Planning for a Project1:06:10 – Jim's Inspirational Quote1:07:28 – Find more information online: Cii Food Service Design www.CiiFSD.comFacebook: @CiiFoodServiceDesignLinkedIn: https://www.linkedin.com/in/james-petersen-fcsi-pp-dfs-4937979/ 

Timestamps1:01 – Large scale foodservice, College and University6:16 – Chef Joey Martin joins the show6:58 – COVID-19: from 32k meals a day to nothing10:12 – Scaling back but still providing the best food possible15:22 – Working with the UCLA Nutritionist17:01 – Menus of Change18:39 – Chef Joey's journey to becoming a chef24:53 – Work-life balance28:16 – Keeping up with the trends29:52 – Creating and scaling up new menu items34:14 – Interdisciplinary Collaborations35:22 – Ramping back up37:39 – Chef's favorite menu items41:23 – Coming out of COVID-19 a stronger team43:09 – Chef Joey's Inspirational Quote44:12 – Find more information on Menus of Changehttps://www.instagram.com/uclahousing/https://www.facebook.com/UCLAhousinghttps://twitter.com/UCLAhousing 

Timestamps1:15 – What's New at The Feed3:58 – About Our Guest, Peter Czimback - Aramark6:48 – Technology vs Human Touch12:50 – Peter Czimback Joins the Show14:02 – Let's Talk About Tech18:24 – Start with the Guest Experience21:47 – New Technology for Small Businesses25:01 – Using Technology to Focus on the Customer Experience29:05 – Changes resulting from COVID-1940:11 – Autonomous Stores44:24 – Targeted Advertising54:28 – Robotics and Automation1:00:59 – Emerge1:06:06 – Peter's Inspirational Quote

Timestamps 1:45 – DeliverThat3:33 – 3rd Party Delivery8:51 – Businesses built from a Dorm Room10:22 – Aaron Hoffman Joins the Show11:30 – $60 Cash & a Twitter Account15:44 – Transition to Catering Delivery17:59 – Strategy for Expansion20:02 – What Catering Delivery All Entails22:43 – The Importance of Delivery Bags24:38 – COVID-1927:52 – The Drivers29:22 – Solutions to the Pitfalls of 3rd Party Delivery32:45 – Delivery Lessons Learned34:56 – Business Growth & Culture42:39 – Partnership Mentality46:46 – What's Next for Delivery50:29 – Aaron's Inspirational Quote51:37 – Find DeliverThat On-line

Timestamps0:57 – Introduction of Chef Kevin Blinn2:23 – Nutrition for the Pittsburgh Steelers4:29 – Chef Kevin Joins the Show6:34 – Creating a Menu for the Players10:46 – Preparing for the Draft12:22 – Sourcing Food & Serving Healthy16:58 – Chef Kevin's Career Path20:11 – Revolutionary Equipment23:08 – COVID-1925:24 – Work Life Balance27:01 – Recipe Development32:42 – Food Equipment Product35:26 – Pittsburgh Pride37:30 – Favorite Dishes40:20 – Food for Performance42:30 – Chef's Best & Worst Meals45:50 – Chef Kevin's Inspirational Quote

Timestamps1:57 -- How COVID has impacted campus dining4:22 – The freshman 15 is real5:26 – How foodservice in schools has changed7:02 – Carole Bartolotto joins the show14:15 – Using climate change as a marketing tool16:45 – Nutritional trends on college campuses20:14 – Developing menus23:10 – How to go about offering indulgent foods26:27 – MCURC background29:11 – Collaborating with chefs34:49 – Learning more about food allergies41:44 – How Carole perceives her role43:22 – Making the most of COVID-related changes46:25 – Fish's role in a healthy diet48:37 – Concepts to make eating healthy more exciting and affordable52:46 – Addressing salt56:03 – Tip for incorporating healthier ingredients in your menu58:43 – Carole's inspirational quotes59:48 – Recap1:02:23 – Outro

Timestamps:2:29 – The most notorious holiday food item2:54 – Fun fact about Rich6:02 – Chef Gale Gand is a rock star8:18 – Chef Gale joins the show9:45 – Our mutual friend Chef Jessica Dawson12:17 – Running a virtual cooking school18:57 – Keeping the holiday spirit alive at work23:54 – Holiday Fast Five25:06 – Gale's relationship with fruit cake32:26 – Kringle34:29 – An exclusive holiday recipe from Gale39:06 – Avoiding mistakes when making brittle45:56 – Gale's quote46:23 – Recap48:32 – Outro 

1:37 – Design Consultants6:16 – Armand Iaia Joins the Show7:27 – Is the Design Working11:44 – 35 Years in the Business14:38 – Designing Overseas19:41 – Keep it Flexible20:38 – Covid-1923:32 – Trends27:34 – All in the Fine Print33:32 – LEED Certified40:36 – Dealing with Code43:15 – 35 Yrs of Industry Changes & Cultural Effects47:03 – Unique International Designs49:28 – Sous Vide52:41 – Armand's Inspirational Quote @armandiaiahttps://www.cinilittle.comhttps://www.facebook.com/CiniLittle/https://www.linkedin.com/company/cini-little-international/

Timestamps0:55 – Restaurant Chains3:39 – Introducing Adam Moore7:31 – Adam Moore Joins the Show8:59 – Journey to Flashpoint Innovation15:49 – The Key to Consulting22:46 – Trends27:22 – When to Hire a Consultant31:46 – Covid-19 and Delivery41:28 – Quick Tips for Operators47:49 – Efficiencies in Chains50:43 – Equipment + Robotics56:07 – www.thertuhub.com57:26 – Adam's Inspirational Quote IG @chefammoWebsites:www.flashpointinnovation.comwww.thertuhub.com

Timestamps 0:55 – Introducing Chef Annette Conrad8:08 – Chef Annette Conrad Joins the Show9:24 – From Hobby to Business13:35 – All the Details16:36 – Saying No = Builds Trust18:31 – Teamwork21:46 – Events24:41 – Cookier26:50 – Copyrighted Material28:46 – Cocktail Art33:21 – Baking Preferences35:36 – Crunchy or Chewy37:18 – The Recipe + Pro Tips41:41 – Home Kitchen to Commercial Kitchen44:16 – Brick and Mortar48:05 – Business Advice50:14 – 3D Printing53:37 – How to Order57:20 – Annette's Inspirational Quote59:02 – Annette's Favorite Vollrath Product   Web: https://www.edibleimpressions.net/Facebook:  https://www.facebook.com/edibleimpressions/Instagram: https://www.instagram.com/edibleimpressions/LinkedIn: https://www.linkedin.com/in/edibleimpressions/Pinterest: https://www.pinterest.com/edibleimpressions/ 

Chef Angus An is no stranger to opening new establishments. He's currently the owner/operator of six concepts in Vancouver, British Columbia. Knowing when to make the leap into restaurant ownership can be scary. But Chef Angus is here with tips on what aspects to consider before making a go of it on your own.

Timestamps0:49 – Behind the Bar2:19 – Introducing Sean Kenyon3:41 – Bartending Skill Set6:30 – Bar Food13:12 – Favorite Drinks17:09 – Sean Kenyon Joins the Show19:59 – Sean's Bar: Williams & Graham21:27 – The Bar Lab32:53 – Bone Marrow Luge38:31 – Hiring Help52:06 – Spirit Journey59:11 – The Old Fashioned1:05:57 – Thanksgiving Specialty Drink Recipe1:11:52 – Sean's Inspirational Quote1:14:55 – Online ResourcesIG: @seankenyon13Twitter: @seankenyonFB: Facebook.com/seankenyon13

Timestamps1:11: Chef Jessica Dawson joins the show3:30: Following your bliss11:02 Working for America's Test Kitchen15:51: Traveling influencing perspective on food17:41: Iceland25:15: The best meal Chef Jessica has ever had28:36: Moving on from the cruise ship life37:10: South America45:10: Jessica hits the road45:58: The Kitchen Sisters cooking school49:00: Chef Jessica's favorite thing(s) she's ever made53:12: Tip for successful macarons57:55: Chef Jessica's quotehttps://jessicahitstheroad.com/https://www.instagram.com/jessicahitstheroad/ 

Timestamps0:57 – Designing Foodservice Space7:01 – Safe Spaces10:12 - Raquel Weiss Fusco Joins the Show10:56 – History of elite | studio e13:54 – Design Process16:24 – Designing for Covid25:21 – Design Advice28:48 – Quel's Corner31:43 – Teaching37:39 – Total Foodservice38:30 – Keeping up with Trends42:45 – Raquel's Inspirational Quote44:39 – Find Raquel Onlinehttps://www.instagram.com/elitestudioe/https://www.linkedin.com/company/elite-foodservice-equipment-co--inc-/www.elitestudioe.com | www.esehospitality.com

Timestamps1:17 – Introducing Carol Christensen3:20 – Back to Basics7:53 – Bunch Bars: Taste Test12:32 – Nourish Farms14:40 – Carol Christensen Joins the Show16:22 – Food Innovation20:10 – Leaving Corporate for Non-Profit23:47 – Nourish Farms27:41 – Bunch Bars30:25 – Give Back: Good Food for All31:52 – Choosing Flavors36:59 – Facing the Fear of Failure39:28 – How to Purchase Bunch Bars42:34 – Making Time to Give Back45:31 – Carol's Inspirational Quotewww.bunchbars.com@ShareaBunch

Timestamps0:50 – Introducing Graham Elliot7:20 – Chef Graham Elliot Joins the Show9:48 – Graham's Journey to becoming a Chef15:54 – Restaurant Success20:10 – Turning to Television25:12 – Every Chef wants to be in a Band27:43 – Celebrity Chef35:32 – Judging Chefs on TV38:28 – Kids in the Kitchen41:50 – What's Next?46:15 – Creating Culture50:39 – Pop Quiz: Random Questions & Fun Stories1:01:17 – Graham's Inspirational Quote1:04:47 – More About Graham  Social Handles:www.grahamelliot.comtwitter @grahamelliotinstagram @grahamelliotfacebook @thegrahamelliot

Timestamps0:48 – The Real Deal3:55 – Restaurant Chain Environment4:44 – Total Cost of Ownership8:22 – Innovation in the Kitchen15:19 – Chef Scott Uehlein Joins the Show16:36 – Scott's Journey to Becoming a Chef18:07 – Los Abrigados & Canyon Ranch Resorts23:10 – Sonic Drive-In25:16 – Limited Time Offers33:48 – Working Between Brands & Departments38:56 – Equipment Across 3,600 Stores41:11 – Restaurant Efficiency45:30 – The Secret Menu47:38 – Delivery49:37 – Sonic Shakes53:46 – Now in Grocery Stores54:52 – Food in Scale56:57 –Cooking at Home58:50 – Favorite Dish1:07:08 - Scott's Inspirational Quotehttps://www.sonicdrivein.com/Twitter: https://twitter.com/sonicdriveinFacebook: https://www.facebook.com/sonicdriveinInstagram: https://www.instagram.com/sonicdrivein/LinkedIn: https://www.linkedin.com/company/sonic-drive-in/YouTube: https://www.youtube.com/user/sonicdrivein 

Timestamps1:34 – Succeeding as an Owner/Operator3:18 – Delivery8:26 – Sam Elbandak Joins the Show12:22 – Getting into Foodservice13:12 – Working with your Spouse14:37 – Petitioning Against Online Delivery22:04 – Responding to Customer Reviews33:46 – Creating Memories37:24 – The Restaurant Family39:44 – Menu Favorites42:37 – Keeping Local, Seasonal, and Organic43:09 – Rave Reviews46:07 – Discover The New Spot on Polk47:15 – Sam's Inspirational Quote 

Timestamps2:27 – Hawaii4:08 – Chef Taylor Ponte and Mill House5:57 – Fun Facts about Hawaii11:25 – COVID-1912:16 – Chef Taylor Ponte Joins the Show15:50 – Being a Young Leader18:06 – Learning Thomas Keller22:44 – Kitchen Pet Peeves27:28 – Developing Recipes32:18 – Locally Sourced and Sustainable39:56 – No job too big, no job too small42:22 – Chef Life46:00 – Chef's Table50:52 – Staff Progression59:14 – Culinary Successes and Disasters1:03:44 – Taylor's Inspirational Quote

Timestamps1:00 – The Sweet Side of the Industry2:22 – Butter3:39 – Foodservice Industry6:25 – Fun Facts: Restaurant Statistics9:10 – Favorite Desserts14:01 – Chef Suzanne Daly Joins the Show15:29 – Education during COVID-1916:33 – Baking & Decorative Arts22:07 – Hybrid Learning & Student Bakery Store29:47 – Rivalries between Sweet and Savory32:45 – Chef Tips & Tricks for Baking37:31 – Cakes & Frosting41:57 – Helping Students find their Strengths44:52 – Shift in Student Demographics49:16 – Bakery Garden and Pallet Training53:17 – Savory Pastries55:50 – The scoop on White Chocolate, Yeast and High Elevations1:00:23 – Suzanne's Inspirational Quote