Episodes
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Who Is The New Generation Of Sushi Chefs?
Chefs Cody Requejo and Dave Mau talk about where the next generation of sushi chefs are coming from? Who's taking the place of the old generation?
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Chefs And Vanity Knives
This week Chefs Cody Requejo and Dave Mau chime in about fellow Chefs and their fascination with kitchen knives. When does it go too far? What exactly is a "vanity knife"? You'll find out soon enough.
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Sids On Old Newport Part One
Chefs Dave Mau and Cody Requejo jump in about Sid's on Old Newport and the past 20 years of Orange County restaurant culture. According to your hosts Sid's was and still is the best restaurant in the history of the OC. No bull, great food and an absolute maverick of and owner. No other shop has...
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Giving Away Recipes-The Karma Of Sharing
Chefs giving away recipes is hardly new phenomena but in this episode of Memphis Mondays Chefs Cody Requejo and Dave Mau discuss the upside and down to the practice. Good business and good karma? We'll find out.
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Hotel Restaurants vs Conventional Ones - Two Different Beasts Indeed
Chefs Cody Requejo and Dave Mau dive in on cultural and operational differences in hotel restaurants vs what could be considered conventional ones. They are different beasts with different models. Tune in!
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Chef Ego-Does It Serve A Purpose?
This week Chefs David Mau and Cody Requejo take on one of the grandest restaurant questions of them all. Can having a big ego serve a Chef well? Can it have positive purpose and value? we find out.
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Opening A Restaurant
on this episode of the Memphis Mondays podcast Chefs Cody Requejo and Dave Mau talk about the perils and pitfalls of opening a restaurant. Want to know what it's like? Take a listen...... They'll talk about wielding a Chef knife while sharing secrets from the kitchen. Long gone are the days of...
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Independant vs. Corporate Restaurant Settings
Chefs Cody Requejo and Dave Mau dig into what it's like to work at an independent restaurant versus a corporate one - they both have their ups and downs.
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Thoughts On Shoes
Chefs Cody Requejo and Dave Mau jump in about the importance of good shoes, a not very oftentimes talked about part of our tools of the trade.
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POS system pitfalls and promises.
Chefs Dave Mau and Cody Requejo sit down with Michael Harris of Aperture Payment Solutions to talk about the wonderful world of POS systems......and how credit card processors can get ya if ya let 'em!
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Thoughts On Foil
Want to know what will drive someone in the kitchen nuts? A screwed up roll of aluminum foil. Think it's not the case? HA! Hardly....tune in and find out.
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2019 Food Trends
Chefs Dave Mau and Cody Requejo jump in with their 2019 Restaurant Industry predictions! What's coming up this year in The Biz? stay tuned.
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Over The Top Dietary Restriction Menu Notes
A trip to Yosemite Valley and The Ahwahnee prompts a conversation about heavy-handed menu presentation concerning dietary restrictions. Is this all gonna look dumb in 5, 10, 20 years? Let's talk.
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What makes a good Sous good?
Chefs Cody Requejo and Dave Mau (who didn't come up under the brigade system) ponder the what and how of things that make a great Sous Chef. How do they function? What is their place and does it always even work? We'll find out.
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Musings on "Hangry"
Chefs Dave Mau and Cody Requejo jump in on the idea of "hangry" and find some middle ground on its merits.
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Technology in The Biz
Chefs Dave Mau and Cody Requejo jump in on technology in the F&B industry when it comes to front of house. Ordering, payment, etc.....where is it all headed and will the industry exist as we know it in 10 years? We try and find out in this episode.
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The Art of Not Cooking
Chefs Dave Mau and Cody Requejo tackle the art of letting things well enough alone in the kitchen. As in get out of your own way and let the food do the work.
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Partying in The Biz
Do people in The Biz party too much because they're in The Biz? Or are they in The Biz because they party too much? Jefferson Van Billiard, an OC bartending legend in his own right, jumps in to dig into this one.
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Being Present
Chefs Dave Mau and Cody Requejo tackle the idea of "being present" in The Biz. What's the difference between being fast or good and is being present more important? Or does it matter at all.
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Five Minutes On Salt
Chefs Dave Mau and Cody Requejo do a five minute hit and run about the various complexities of one of a Chefs most basic of ingredients!
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In The Zone
The first episode of Chefs Dave Mau and Cody Requejo's Restaurant Industry podcast "Memphis Mondays". What is it like to be "In The Zone" while working in the kitchen. How do you get there and most importantly how do you stay there?