Folgen
-
Timestamps
0:27 – Nate joins the show today
0:49 – Today is a special episode
2:12 – It’s training season
4:44 – We have virtual trainings available
5:28 – It’s quiz time!
30:09 – A quick look back
30:57 – We’ll be making more content
31:23 – Thank you to everyone
33:16 – Outro -
Timestamps
0:38 – Stick around for Nate’s Notes
1:21 – School nutrition has come a long way
4:33 – The importance of consultants
6:09 – Chef Samantha Cowens-Gasbarro joins the show
6:53 – Chef Samantha’s foodservice journey
10:02 – The origins of nutritional trends
11:33 – Balancing quality and costs
17:09 – Scratch cooking in schools
19:38 – Food as an educational tool
26:50 – Getting buy-in
30:42 – Cook once, serve twice
32:37 – Resources for success
34:14 – When school nutrition started to shift
42:01 – Missing the kitchen
43:57 – Becoming a foodie early
45:53 – Making the case for consultants
52:09 – Chef Samantha’s inspirational quote
54:27 – Nates Notes
58:01 – Outro -
Fehlende Folgen?
-
Timestamps
0:21 – Today is a special episode
2:03 – Listening is important
3:51 – Custom products
7:02– The future of restaurants
10:45 – Chef Erling Wu-Bower joins the show
11:09 – Chef Erling’s foodservice journey
16:38 – Challenges that come with opening
19:45 – The importance of adaptability
23:40 – Cooking with your senses
26:16 – Common restaurant pitfalls
31:52 – Evaluating tipping
49:15 – Labels and tent poles
56:06 – Dining out as a chef
57:42 – Staying on top of trends
1:01:51 – Chef Erling’s mantras
1:03:46 – A bit of reflection
1:09:12 – Outro -
Timestamps
0:06 – Intro
1:38 – Making sense of the chaos
5:22 – Our experience working with designers
10:50 – Laura Lentz joins the show
11:24 – Laura’s career journey
17:22 – Form vs. function
20:19 – Seeking out input
22:15 – Laura’s signature
23:22 – Versatility
27:05 – Inspiration and creative process
33:04 – Adjusting on-site foodservice
35:48 – Pandemic trends with staying power
50:30 – Advice for smaller operations
57:37 – Trusting your gut
1:01:52 – Laura’s inspirational quote
1:03:57 – Nate’s Notes
1:06:32 – Outro -
Timestamps
1:12 – Stay tuned for Nate’s recap
4:07 – Background on Chris Baggott
5:31 – Chris Baggott joins the show
6:04 – Chris’ foodservice journey
10:02 – The origin of ClusterTruck
14:24 – Expectations of quality
18:01 – Finding the right drivers
22:47 – Addressing freshness
27:29 – Organizing the kitchen
30:44 – Human-plus technology
33:45 – Creating the best kitchen
34:55 – Robots
36:49 – Delivery drivers and ghost kitchens
41:22 – Third-party delivery
43:16 – Naming the business
46:02 – Making the math and menu work
56:18 – Chris’ inspirational quote
59:06 – Nate’s Notes
1:03:41 – Outro -
Timestamps
0:27 – Don’t miss the recap
2:47 – The importance of culinary development
4:50 – Matt Schuler joins the show
5:46 – Matt’s culinary progression
15:27 – Solving problems
16:50 – When experience pays off
19:56 – Having a foodservice-focused brain
23:43 – Senior living facilities
26:54 – Using technology
30:39 – Proposing equipment solutions
33:00 – The next big thing(s)
36:11 – Environmental factors and induction
42:40 – Creating a quality work situation
44:58 – The evolution of foodservice design
47:00 – Scratching the itch
51:50 – Matt’s inspirational quote
53:10 – Nate’s Recap
55:21 – Outro -
Timestamps
0:53 – Stay tuned for Nate’s Notes
2:36 – Being the expert
6:11 – Chef Joseph Leonardi joins the show
7:57 – Having a support system
10:34 – Mentoring other chefs
12:48 – Dealing with failure
15:12 – The test
18:31 – Responsibilities
20:22 – Networking with colleagues
23:25 – Success stories
24:40 – Chef Joseph’s culinary journey
30:11 – The educational side
32:53 – Shifting demographics
36:24 – Advice for elevating success in the kitchen
38:46 – Beekeeping and honey
50:24 – Competitive cooking
54:35 – Next steps
57:51 – Going out to eat
59:36 – Chef Joseph’s mantra
1:02:45 – Nate’s Notes
1:04:33 – Outro -
Timestamps
0:51 – Chef Rich brings a lot to the table
3:17 – Non-profits need a champion
4:22 – More than a meal
6:46 – An opportunity for service
8:17 – Kelly Anderson joins the show
10:49 – Handling donations
12:59 – The transition to “Fresh”
18:02 – Sharing the playbook
20:41 – Addressing hidden needs
26:24 – Breaking down the numbers and COVID planning
28:17 – The peacefulness of dish washing
29:39 – Volunteers and delivering meals
31:47 – The succession plan
32:50 – Advice for managing donors
35:06 – Cost-effective performance
37:20 – Portion control
40:34 – Menu changeover
41:53 – The best ways to get involved
46:55 – Nate’s Notes
48:24 – Outro -
Timestamps
0:51 – A different type of guest today
2:49 – The ups and downs of winning major awards
6:38 – Chef Rich’s connection to the James Beard House
7:38 – Kris Moon joins the show
8:04 – Background on the James Beard Foundation
13:23 – Becoming the barometer
17:15 – The evolving definition of excellence
21:01 – The James Beard Award nomination process
24:09 – Programs and initiatives
32:51 – Kris’ winding path
37:59 – Is the James Beard House haunted?
41:08 – Managing winning a James Beard Award
47:38 – The evolution of Kris’ palate
51:27 – Kris’ inspirational quote
53:11 – Nate’s Notes
54:58 – Outro -
Timestamps
0:39 – The origins of this episode
2:00 – Chef Gale Gand joins the show
4:23 – The sales pitch
5:19 – Taste test time
16:09 – Gale’s experience making fruit cake
18:06 – What’s new in Gale’s world
24:31 – Gale’s advice for the holidays
27:52 – What we learned
31:30 – That’s a wrap on 2021! -
Timestamps:
0:51 – We love chefs
2:09 – Missing the hustle and bustle
5:03 – Defining fast casual foodservice
7:44 – Shifting expectations
9:52 – Chef Nate Weir joins the show
10:32 – Seasonal menu changes
12:14 – What drives menu design
15:17 – Balancing quality and cost
17:44 – Setting up cooks for success
23:07 – The fast casual label
25:25 – Selecting the proper equipment
31:51 – Mentoring opportunities
34:44 – Chef Nate’s culinary journey
41:44 – Gathering employee feedback
43:40 – Chef Nate’s inspirational quote
46:52 – Nate’s Notes
48:26 – Outro -
Timestamps
0:46 – This is a lot of fun
2:28 – Trends are tricky
9:17 – Chef Chris Follari joins the show
9:50 – Chef Chris’ culinary journey
15:38 – A passion for foodservice
24:41 – Staying connected to the industry
25:50 – Evaluating trends and the importance of authenticity
28:25 – Selecting the right equipment
30:19 – Being aware of skillsets
31:25 – Acceptance across geographical areas
32:59 – Shifts in packaging expectations
41:50 – Knowing how long to stick with a trend
44:52 – Potential labor savings
47:21 – Meeting standards
54:02 – Chef Chris’ inspirational quote
55:50 – Nate’s Notes
57:44 – Outro -
Timestamps
0:37 – The podcast is the highlight of our day
1:18 – Sustainability has become a focal point
8:01 – Lisia Spellman joins the show
8:55 – Lisia’s story
10:55 – Bringing sustainability initiatives to campus
13:09 – The reusable container program
27:44 – Sorting through the numbers
30:22 – How you can implement a similar program
33:30 – How the U.S. stacks up
35:27 – Taking the first steps
38:31 – Learning a new language
42:23 – Lisia’s inspirational quote
44:35 – Nate’s Notes
46:39 – Outro -
Timestamps
1:17 – The history of the right-hand man
2:27 – Chef Brittani Ratcliff is back!
3:54 – Candy corn
6:53 – Go-to Halloween candy
10:26 – Chef Rich’s trick or treat story
12:29 – Root vegetables and Halloween
15:04 – Tips for roasting pumpkin seeds
16:20 – Eatin’ pumpkins vs. carvin’ pumpkins
17:11 – Rotisserie ovens
18:53 – Chef Brittani joins the show
19:43 – Halloween year-round
21:38 – Getting married on Halloween
22:37 – Catering your own wedding
26:12 – Appalachian folklore
27:07 – Chef Brittani’s new job
28:54 – Growing microgreens
37:24 – Sourcing challenges
39:48 – The return of students
42:53 – Managing catering
45:16 – Handling a shorthanded staff
50:02 – Special Halloween menu
55:04 – Charcoal ice cream
57:00 – Moonshine
1:04:03 – Chef Brittani’s inspirational quote
1:05:45 – Nate’s Notes
1:07:51 – Outro
-
Timestamps
1:21 – We love having chefs on the show
4:50 – There is a lot to evaluate in a new position
6:03 – Chef Rich’s go-to equipment
7:57 – The benefits of humble beginnings
11:01 – Chef Richard Hetzler joins the show
11:51 – Working for a foodservice support provider
18:03 – Chef Richard’s go-to pieces of equipment
19:27 – Vacuum sealers
21:17 – Equipment to address staffing challenges
24:19 – Biggest challenges of students returning to campus
27:04 – Attracting new talent
29:23 – Creating buy-in and establishing trust
30:56 – Chef Richard’s time in the kitchen
32:57 – Working through the design process
36:26 – Considering nutrition
38:02 – Sourcing ingredients
39:43 – Utilizing blue catfish
45:39 – Chef Richard’s foodservice journey
50:39 – Points of pride
53:43 – Chef Richard’s inspirational quote
55:21 – Nate’s Notes
58:32 – Outro
-
Timestamps
0:44 – We want to hear from you!
1:11 – Alex Adler is our guest today
1:54 – Working with family
5:57 – Finer points of frozen custard
11:48 – Soft Serve machine troubles
14:32 – Growing a restaurant
16:20 – Alex Adler joins the show
17:03 – The origin of Puesto
19:57 – The importance of tortillas
22:27 – Scaling menus
24:28 – Alex’s roles
27:46 – Balancing life and work
29:07 – Deciding to expand
32:12 – Alex’s favorite establishment
33:30 – Future growth
35:23 – A true family feel
36:30 – Sourcing ingredients
40:16 – Advice for those starting out
42:20 – Alex’s inspirational quote
43:51 – Nate’s Notes
45:54 – Outro
-
Timestamps
0:46 – We want to hear from you!
2:17 – Trade shows
2:56 – What NAFEM does
4:51 – A typical day in the booth
7:45 – Memories from the NAFEM Show
8:39 – Deirdre Flynn joins the show
12:15 – The source of Deidre’s drive
14:12 – Levels of NAFEM membership
15:58 – What NAFEM provides to the industry
20:20 – Keeping a finger on the pulse
23:39 – Deirdre’s experience in the industry
25:37 – Feeding America and giving back
32:09 – The NAFEM Board
37:26 – How NAFEM benefits operators
41:52 – Industry research
46:15 – Tips for attending the NAFEM Show
52:44 – Future NAFEM Show sites
54:22 – Upcoming virtual NAFEM experiences
57:52 – Deirdre’s inspirational quote
1:00:54 – Nate’s Notes
1:03:35 – Outro
-
Timestamps
1:47 – About our guest, Kyle Cherek – Food Historian
4:35 – Kyle Cherek Joins the Show
5:58 – Wisconsin Foodie
8:37 – Because of Food
17:28 – Wisconsin Roots
22:02 – Finding Your Voice
37:10 – Favorite Interviews
46:12 – Food is Fashion
56:30 – Kyle’s Inspirational Quote
59:33 – Nate’s Recap
-
Timestamps
1:30 – Don’t miss any nuggets
2:37 – Your restaurant has a digital presence
4:43 – Tad Low joins the show
5:12 – Tad’s foodservice journey
13:07 – Tad’s jams
14:58 – Marketing starts with the experience
18:24 – Four walls, four blocks, four miles
19:55 – Social Media marketing
26:36 – Being about more than food
31:24 – Where to start with messaging
33:12 – Thinking about your brand
38:56 – The resilience of the foodservice industry
40:24 – The influence of restaurants
43:34 – Marketing budget
48:15 – Most unique promotion Tad has seen
50:48 – Tad’s inspirational quote
52:31 – How to get in touch with Tad
54:10 – Nate’s Notes
57:00 – Outro
-
Timestamps
1:03 – We enjoy recording this show
2:15 – Don’t be afraid to reach out to us
3:22 – The themes in chefs’ origin stories
7:01 – The pros and cons of Wisconsin
9:40 – Chef Justin Carlisle joins the show
10:23 – Chef Justin’s culinary journey
16:25 – Foodservice lifestyle
19:33 – Growing up on a farm
22:28 – The finer points of supper clubs
28:27 – Moving Wisconsin cuisine forward
38:55 – Where Chef Justin’s focus on organic and local came from
42:09 – Surprising local ingredients
46:07 – Equipment in Chef Justin’s kitchen
47:32 – Cooking techniques to accentuate flavor profiles
49:24 – Finding food providers you trust
53:52 – The noticeable difference of quality
55:19 – Advice for those getting started
1:01:55 – Chef Justin’s inspirational quote
1:05:28 – Connect with Chef Justin
1:06:53 – Nate’s notes
1:09:49 – Outro
- Mehr anzeigen
