Culinary 360 Podcast

Send us Fan MailChanging school food isn’t just about better ingredients—it’s about rethinking the entire system.In this episode of Culinary 360, Felix Grego shares what it actually takes to improve K-12 food programs while managing the realities of scale, staffing, and operations. From moving away from processed meals to building menus that better reflect student populations, this conversation focuses on what’s practical—not just ideal.When you’re feeding hundreds of students daily, even small changes have a big impact. Felix breaks down where schools can push forward, where they’re constrained, and what needs to shift to create meaningful progress.👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailSeason 2 of the Ignite Podcast is officially here — and we’re kicking things off with a powerful conversation about leadership, purpose, and feeding the next generation.In this episode, we sit down with Jennifer Gordon, the SNA Director of the Year, a powerhouse in child nutrition who oversees a team serving thousands of meals to students every single day. Her journey is filled with heart, purpose, and the kind of operational grit that keeps kids fed, fueled, and ready to learn.Jennifer opens up about what it really takes to run a program at this scale — from navigating staffing and menu challenges to creating a culture where her team feels supported, valued, and deeply connected to the mission. You’ll hear how she leads with both compassion and strategy, why innovation matters more than ever, and how school nutrition is evolving to meet the needs of modern students.Whether you work in foodservice, leadership, or simply love a story about people changing lives through meals, this conversation will leave you inspired.🎧 Tune in and hear how Jennifer and her team turn kitchens into community lifelines — one plate at a time.👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailIn this episode, we meet Jennifer Caraway, the powerhouse behind The Joy Bus — a nonprofit and restaurant delivering hot, chef-prepared meals to homebound cancer patients. What started as a personal gesture for a friend has grown into a movement touching lives across Phoenix and beyond.From her humble beginnings washing dishes at 14 to opening restaurants in Portland and Puerto Vallarta, Jennifer shares her culinary path and the mission that fuels her work today. You’ll hear how she built a team, trained customers, tackled massive growth (hello, $5M capital campaign!), and stayed grounded in the why behind it all.If you’ve ever wondered what it looks like to run a purpose-driven kitchen — and feed a community in the process — this one’s for you.🎧 Tune in now and get inspired to serve something bigger than a plate of food.👨‍🍳 Our GUESTJennifer CarawayChair, President & CEO — The Joy Bushttps://www.joybus.org/👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailFrom her CIA dreams at age 12 to running a cutting-edge R&D kitchen for Sigma, Chef Kaylah Farina’s journey is equal parts culinary passion and scientific precision. We dive deep into how she blends food science, menu development, and customer experience to bring craveable concepts to market.She walks us through the full product lifecycle — from ideation to testing to scale-up — and what it takes to make something memorable in both retail and foodservice.Whether you're in product development, R&D, or just love geeking out on food systems, this episode is full of insight, strategy, and a whole lot of fun.Listen now and rethink what it means to be a chef in today’s industry.👨‍🍳 Our GUESTKaylah FarinaProduct Development Manager — Sigma Foodservicehttps://sigmafoodservice.com/👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailToday on the Culinary 360 Podcast, we sit down with Joshua Miller, founder of Remarkable Academic Foods and a passionate force for change in foodservice training and operations. Josh’s story starts with breakfast at his grandmother’s table and winds through culinary school, contract foodservice, and eventually launching his own consulting company.We dive deep into Josh’s philosophy around team development, the power of effective onboarding, and how tech-forward solutions like video training and asset tagging are changing the way kitchens operate. From predictive scheduling to smarter equipment maintenance, Josh is on a mission to bring practical, scalable solutions to foodservice operators everywhere.You’ll also hear some great insights about leadership, the value of cross-training, and why everyone should start their career at a place like TGI Fridays.🎧 Whether you’re building a team, rethinking your kitchen flow, or dreaming up your next big move, this one’s for you.👉 Make sure to like, comment, and subscribe for more real talk with real chefs.#FoodserviceSolutions #Culinary360 #IgniteFoodservice #ChefLife #SmartKitchen #TrainTheTrainer👨‍🍳 Our GUESTJoshua MillerFounder & Principal Consultant — Remarkable Academic FoodsWebsite: https://www.rfoodsolutions.com👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailToday on the Culinary 360 Podcast, we sit down with Chef Nick Musser from Bar Green Ellingson. Nick’s story is one of passion, perseverance, and a deep-rooted love for the culinary industry. From making jelly tarts with his grandmother as a kid, to becoming the corporate executive chef for multiple restaurants, and now pioneering culinary solutions at Bar Green — Nick shares how every experience shaped his career.We explore Nick’s transition from kitchens to equipment consulting, the evolution of foodservice technology (hello, robots!), and how his love for music mirrors his approach to cooking and leadership. Plus, some real talk about navigating career paths beyond traditional restaurants and the importance of educating the next generation of chefs.Don’t miss Nick’s insights into the future of robotics in foodservice, plus a few hilarious stories along the way. Tune in for another inspiring and authentic conversation at the frontlines of the foodservice industry!👉 Make sure to like, comment, and subscribe for more real talk with real chefs.👨‍🍳 Our GUESTNick MusserCorporate Chef – Bargreen Ellingson👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailDiscover how repurposed commercial foodservice equipment and DIY innovations built one of Colorado's most unique craft distilleries. The chefs sit down with Ryan Morgan of Branch and Barrel Distilling to explore how custom equipment and creative modifications led to award-winning whiskey.Ryan shares the fascinating journey from using modified water heaters to converting Campbell's Soup production vats into distilling equipment, all thanks to the expertise of a master plumber turned alcohol distiller.Learn how their custom equipment gives their spirits a distinctive character that "nothing will ever taste like."See how commercial kitchen equipment can be repurposed for craft beverage productionDiscover their innovative fuel pump that cuts barrel filling time from 20 hours to just oneExplore their unique approach to whiskey aging in Colorado's challenging dry climateGain Ryan's perspective on liquor store consolidation and the difficulties of craft distributionUnderstand how they've remained 100% independently owned with no outside investorsThis episode is perfect for foodservice professionals, equipment specialists, and anyone interested in the craft beverage industry.—🥃 Our GUESTRyan MorganCo-FounderBranch & Barrel DistillingWebsite: Branch & Barrel DistillingRyan was born an entrepreneur, following in the footsteps of his father and grandfather. Growing up on construction sites, he learned early on the importance of craftsmanship and the power of teamwork—understanding that through collaboration, anything can be achieved.  In 2015, Ryan co-founded Branch & Barrel Distilling alongside his partners, Scott Freund and Tom Sielaff, driven by a shared passion for quality and innovation.—👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailImagine managing foodservice at a university where the dining operation runs 24/7/365 (and monks are cooking with you, side-by side). Chef Tony Finnestad shares his journey from youthful country club dishwasher to Executive Director of Culinary Services at St. John's University's commercial kitchen. Today, he and his team serve both students and benedictine monks. But before arriving on campus, Tony experienced life as commercial, corporate, and rep chef. "This is an industry that chooses you," explains Chef Tony.Key insights for foodservice professionals at universities:- Developing themed micro-concepts to maximize station efficiency with limited staff- Managing high-volume foodservice (400-700 meals per service) 365 days a year- Creating menu variety that appeals to both traditional and adventure-seeking diners- Implementing guest chef programs in institutional settings- Balancing religious dietary considerations in commercial kitchen operationsChef Tony's extensive experience across diverse commercial kitchen environments allows us to discuss everything from life as a rep chef to the challenges of opening your own restaurant.—👨‍🍳 Our GUEST  Tony FinnestadExecutive Director of Culinary Services and EventsSt. John's University Follow Tony on LinkedIn—👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailThe success of a functional commercial kitchen requires more than understanding restaurant equipment - it demands knowledge of how culinary consultants, manufacturers' rep firms, designers, and foodservice operators work together. Karen Malody, founder of Culinary Options consulting (and a former Starbucks Food, Beverage and Menu Development Director), reveals the often-overlooked networks create functional and efficient commercial kitchens.From equipment selection to staff training and operational efficiency, Karen shares culinary consulting expertise that will transform how you approach commercial kitchen planning. Learn directly from an industry expert who has helped design and optimize kitchens across healthcare, education, and commercial sectors.Key Topics Covered:- The real role of Management Advisory Services (MAS) consultants- Why kitchens build relationships with manufacturers' rep firms- How culinary consultants bridge the gaps between design, sales, and operations- Creating effective communication between all stakeholders- Pre-planning strategies most operators overlookWhether you're a restaurant owner, commercial kitchen designer, foodservice operator, or general contractor, this guide reveals the consultant expertise you need to create a more efficient and profitable culinary operation.—👨‍🍳 Our GUESTKaren Malody, FCSI, MSWFounder | ConsultantCulinary OptionsWebsite: Culinary Options—👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailA lifetime of cooking in commercial kitchens (and interviewing over 100 celebrity chefs and culinary leaders) is pretty good prep to train tomorrow’s modern chefs.Auguste Escoffier School of Culinary Arts President Kirk Bachmann shares insights on preparing the next generation of chefs. In our conversation, we discussed how culinary education bridges traditional techniques with modern commercial kitchen operations.Culinary topics we touch on:Childhood cooking experiences shaping chefsEvolution of professional kitchen trainingEssential equipment knowledge for modern chefsBalancing classical techniques with contemporary operationsCommercial kitchen adaptabilityPlant-based cooking innovationsPlus, Kirk retells countless insights from Chefs Curtis Stone, Stephanie Izard, Charlie Trotter, Ferdinand Metz, and more.—👨‍🍳 Our GUESTKirk Bachmann President | ProvostAuguste Escoffier School of Culinary Arts (Boulder, Colorado) Website: https://www.escoffier.edu/podcast/Kirk T. Bachmann is a fourth generation chef. He began his culinary career in the pastry kitchen of his father, a master pastry chef, trained in Germany. Today, Chef Bachmann serves as Campus President | Provost for Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most— sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming culinary professionals. He's also the host of The Ultimate Dish Podcast, a podcast featuring deep-dive talks with the world’s most innovative culinary educators, thought leaders, and more.—👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailJoin us on this episode of the Culinary 360 Podcast as we explore the incredible journey of Chef Dusty Cooper, Chief Operations Officer at DC Central Kitchen. From her Midwest roots to becoming a global culinary leader, Dusty shares her inspiring story filled with challenges, triumphs, and passion for foodservice innovation. Learn how DC Central Kitchen is revolutionizing food access, culinary training, and community impact—serving thousands daily while transforming lives. This conversation is packed with insight, humor, and heart that every foodservice professional will love!Don’t forget to hit that subscribe button and stay tuned for more inspiring episodes!—👨‍🍳 Our GUESTDusty CooperWebsite: https://dccentralkitchen.org/—👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailJoin us on the Culinary 360 Podcast with Chef Joe Urban, the visionary behind "School Food Rocks"! Discover Joe’s journey from working in high school kitchens to owning six restaurants in Florida, and finally, to transforming K-12 school food programs in Greenville, SC. Hear how Joe's innovative approach replaced processed foods with fresh ingredients, bringing scratch-made meals, salad bars, and high-quality beef to school cafeterias. Dive into his mission to elevate school food nationwide and how his consulting venture, School Food Rocks, empowers districts with culinary training, menu design, and modern equipment solutions. This episode is a must-watch for anyone passionate about food, community, and making a positive impact on students’ lives!👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailIn this special episode of the Culinary 360 Podcast, we sit down with Pete Turner, the founder and president of Illegal Pete's, a Colorado-based restaurant chain known for its mission-style burritos, fun atmosphere, and top-quality ingredients. Pete shares the inspiring origin story of Illegal Pete's, his passion for food, and the innovative ways his brand continues to evolve. From starting small to running multiple locations, this is a conversation packed with valuable insights and great vibes!Tune in as Pete also dives into the challenges of the restaurant industry, the importance of supporting local culture, and how he's embraced cutting-edge kitchen technology to enhance both food quality and team experience.👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailIn this episode of the Culinary 360 Podcast, we're joined by a special guest, Chef Jay Ziobrowski, otherwise known as Chef Jay Z, from Morrison Healthcare! Together with the Ignite Culinary team, Chef Jay Z delves into the transformation of healthcare food — taking it from bland to bold! From sustainable ingredients to patient-centric meals, Chef Jay Z shares his innovative approach to revolutionizing hospital dining. Learn how hospitals are offering delicious, health-conscious options that people want to eat. Plus, hear about Chef Jay Z’s journey in the culinary world and his passion for educating the next generation about healthy eating!👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailIn this episode of The Culinary 360 Podcast, we sit down with Keenan from Colterris Winery, Colorado’s largest estate-grown winery, nestled in the beautiful Palisade region. Keenan shares the unique story behind the winery’s name, which translates to "from the Colorado land," and discusses the meticulous process of growing, producing, and bottling their world-class wines—all within their estate.Discover how Colorado’s high altitude and intense UV sunlight influence the boldness and depth of Colterris wines, and learn about their exciting new endeavors, including a banquet room and show kitchen designed to create unforgettable wine and food experiences.Join us as we explore the passion, dedication, and innovation driving the Colorado wine industry forward. Whether you’re a wine enthusiast or simply curious about the world of estate-grown wines, this episode offers fascinating insights into what makes Colorado wines truly special.👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailJoin us on this episode of The Culinary 360 Podcast as we dive into the incredible journey of Chef Adam Pawlak, owner and chef at Egg & Flour Pasta Bar in Bay View, Wisconsin. Chef Adam's exceptional talent has not only earned him a massive social media following but also appearances on shows like “Beat Bobby Flay” and “Hell's Kitchen,” Season 19. Recognized as one of Milwaukee's "40 under 40" and a frequently nominated best chef, Chef Adam has mastered the art of balancing quality and affordability in his culinary creations.In this episode, the chefs discuss the challenges of pricing and ingredient selection in today's food industry. Chef Adam also talks about the differences between operating in food halls as opposed to restaurants. Get ready to be inspired by Chef Adam's passion for pasta, steaks, his innovative approaches to cooking with seasonal ingredients, and how social media has played a crucial role in his success.Plus, don't miss an appearance by Alfredo, Chef Adam’s new dog! 👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailChef Jerry McDonald is currently the Vice President of Culinary at Midas Foods International, and he is responsible for the development of some of the finest, custom, chef-inspired, dry-mix sauces, glazes, gravies, bases, drinks, and desserts. An incredibly passionate culinary ambassador, Chef Jerry and his culinary team work with restaurant chains and other customers to carefully understand their unique recipes, select the best ingredients, and create a high-quality blend that's comparable to those made from scratch. Their custom blends are easy to store and prepare, have a long shelf-life, and significantly reduce costs. He is committed to upholding high-quality standards and never settles on "good enough." Chef Jerry and the Ignite culinary team talk about what's trending in flavors and how chefs need to look at how to do things the best way possible by being resourceful.Learn more about Chef Jerry McDonald's innovative projects!👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailTune into Episode 5 of The Culinary 360 Podcast where we chat with Stuart Jensen, a master of culinary and cocktail innovation in Denver. From his early days as a line cook to co-owning the Curio Bar and Roger's Liquid Oasis, Stuart shares how he blends kitchen technology farm-fresh ingredients, and his knowledge of flavor combinations into his celebrated bar programs. Don't miss his insights on evolving cocktail complexity and crafting the perfect drink!👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailWelcome to episode four of The Culinary 360 Podcast! Today, our Ignite culinary team talks with Karen Kaehler, a corporate chef and culinary consultant. She's worked in a variety of kitchens — the South Beach restaurants of Norman Van Aken, cruise ships in Scandinavia, teaching in classrooms at Johnson & Wales University, and corporate test kitchens for chains like Red Robin. She offers insights into the various industries she has worked in, her mentors, technology, and the importance of culture in the kitchen. Don’t miss this fascinating episode!👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailIn this episode of The Culinary 360 Podcast, join us, the Ignite Foodservice culinary team, and special guest Matt Davis, the Foodservice Director at Galesburg Unified School District in Illinois, as we talk school nutrition and the innovative strategies to enhance student dining experiences.Discover what it is like to manage a large-scale foodservice operation in a school setting — from handling supply chain issues to implementing major kitchen remodels post-COVID. Gain insight into Matt's unique journey from aspiring English teacher to leading the culinary operations for thousands of students, and how he leverages his diverse background to drive positive change in school nutrition.Welcome to The Culinary 360 Podcast, where we dive into the world of foodservice with Ignite Foodservice Solutions' team of expert chefs!👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailWelcome to Episode 2 of The Culinary 360 Podcast! Learn about the personal journeys of three remarkable chefs from the Ignite Foodservice Solutions’ culinary team. Each of us shares our unique story, revealing the pivotal moments and inspirations that led to a career in the culinary arts. We all have a profound love for being in the kitchen and using our skills to bring joy and connection to other people!👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us Fan MailWelcome to the Culinary 360 Podcast, where we dive into the world of foodservice with Ignite Foodservice Solutions' team of expert chefs!In our first episode, we sit down with Katie Cossette, a Registered Dietitian and School Nutrition Specialist who oversees foodservice for St. Vrain Valley School District in Colorado. With over 10 years of experience in school nutrition, Katie shares her insights on nutrition, sustainability, and the challenges and rewards of managing a large school district's foodservice.Join us as we explore all the fascinating aspects of making it work in a district like hers. Subscribe now for more delicious insights from our talented chefs! 👨‍🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInRyan DevereauxCorporate Chef — Kent, WashingtonFollow Ryan on LinkedIn—🍳 Our COMPANYLooking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!Learn more at the Ignite Foodservice Solutions Website—👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.