5-in-20 Podcast by Remarkable Academic Foods

Summary:What happens when a personal health crisis becomes a foodservice solution? Kerry Brown, co-founder of Eat G.A.N.G.S.T.E.R., built a line of allergen-free baking mixes that is now showing up in university dining halls across the country.Takeaways:Kerry had never baked before starting the company, and credits that as a creative advantage.The AIP diet helped Kerry and her co-founders manage their autoimmune conditions so well that none take medication today.Eat G.A.N.G.S.T.E.R. mixes are free of the top 14 allergens and made on an allergen-friendly line.Tiger nuts are a root vegetable, not a nut, with a nutty flavor, high in fiber, and prebiotic benefits.Universities are the fastest-growing segment, driven by younger generations with more food sensitivities than ever.Clearly labeled allergen-friendly options are not just inclusive, they are a point of differentiation.

SummaryA chat with Tony Schifano, founder and CEO of Antos Environmental, about the critical importance of sustainability and waste management across various industries, particularly in food service. They discuss the evolution of waste management practices, the significance of data in driving sustainability efforts, and the necessity of employee training and engagement. Tony shares insights on transforming waste into value and the role of technology in enhancing waste management processes. The conversation emphasizes the need for a cultural shift towards sustainability and the importance of educating future generations on environmental responsibility.TakeawaysSustainability is not just a trend; it's an environmental necessity.Cost savings can drive sustainability initiatives.Ongoing data analysis is crucial for effective management.Employee training is vital for successful sustainability practices.Sustainability education should start at a young age.Creating a culture of sustainability requires collaboration across all levels.

SummaryIn this episode of the 5 in 20 podcast, host Joshua Miller interviews Chef Steve Baity, a renowned chef and father of four. They discuss Chef Baity's journey from a novice in the culinary world to a celebrated chef known for his fruit and vegetable carvings and his participation in competitive cooking. The conversation goes into the impact of family on Chef Baity's culinary passion, the importance of community involvement, and the story behind his seasoning brand, Pop Secret Seasoning, which honors his late father. Throughout the episode, Chef Baity emphasizes the significance of personal growth, the role of food in building community, and the challenges of the culinary industry today.TakeawaysChef Baity's journey into fruit carving began out of necessity.Becoming a father changed Chef Baity's perspective on work and life.The culinary industry faces challenges with burnout and mental health.Chef Baity's Pop Secret Seasoning honors his father's legacy.Community involvement is a core value for Chef Baity.Food serves as a bridge to connect people from different backgrounds.Selflessness and intentionality are key to serving others. 

SummaryIn this episode of the 5 in 20 podcast, host Joshua Miller interviews Scott Gallant, a technology expert with extensive experience in AI and data management. They discuss the intersection of technology and the food service industry, focusing on challenges such as tech stack bloat. Scott shares insights on evaluating new tools, the future of AI in food service, and the need for integrated operations management. The conversation emphasizes the importance of collaboration across departments and the potential of technology to enhance efficiency and customer service in the food service sector.TakeawaysTech stack bloat occurs when organizations adopt too many technologies without proper management.Integrated operations management is crucial for seamless technology use.Food service leaders need to advocate for technology in budgeting discussions.Evaluating new tools should focus on organizational needs, not just trends.The future of AI in food service includes predictive analytics and automation.Governance in technology decisions requires collaboration across departments.

Summary:In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Suhan Lee, the culinary mind behind Get Saucy, a brand dedicated to creating clean label sauces and seasonings. Suhan shares his journey from growing up in Queens to working in Michelin-starred restaurants and ultimately founding Get Saucy. The conversation delves into the challenges of developing flavors that cater to dietary restrictions, particularly for those on the autoimmune protocol. Suhan emphasizes the importance of balancing authenticity with inclusivity in food, and discusses the brand's future projects and product launches.Takeaways:Suhan Lee's culinary journey began with a passion for cooking for friends and family.Food has the power to bring people together, transcending cultural barriers.Get Saucy was inspired by the need for clean label sauces for those with dietary restrictions.Suhan's approach to flavor development involves understanding historical recipes and ingredients.The challenge of replicating traditional flavors without common allergens is significant.Customer feedback has revealed a broader audience than initially expected, including fitness-minded individuals.Building a food brand involves navigating various challenges, including market positioning and product development.Get Saucy aims to provide inclusive options for diverse dietary needs.Future products include a tomato-less sauce and various seasonings that cater to specific diets.Investing in clean foods is essential for overall health and well-being.

SummaryIn this episode of the 5 in 20 podcast, host Joshua Miller speaks with Dr. Deb Kennedy about the intersection of food, health, and education. Dr. Deb shares her personal journey with food as medicine, emphasizing the importance of culinary skills in improving health outcomes. They discuss the role of teaching kitchens in communities, the challenges of food equity, and how to make healthy eating accessible and enjoyable. The conversation highlights the need for cultural sensitivity in nutrition education and the power of flavor in food preparation. For more information visit drdebkennedy.com or the second edition of her book: Culinary Medicine From Clinic to Kitchen: A Hands-on Guide to Transforming Nutrition Guidelines into Cooking Skills - Maximizing FlavorTakeawaysFood is medicine is regaining traction in modern society.Teaching kitchens can improve community health outcomes.Small changes in diet can lead to sustainable habits.Flavor & personalization should be prioritized in healthy food education.Convenience foods are prevalent but can be balanced with nutrition.

SummaryIn this episode of the 5 in 20 podcast, host Joshua Miller interviews Nicole Sherrin Kessler, the Founder of the non-profit organization Celiac College Guide. They explore the unique challenges that students with celiac disease encounter while navigating college life. Nicole shares her journey and discusses the mission of the Celiac College Guide, highlighting the importance of providing resources and support for gluten-free living on campus.The conversation delves into the research behind the guide, the website's features, and the accommodations available for students with dietary restrictions. Nicole emphasizes the necessity of advocacy, community support, and the importance of sharing best practices and uplifting small businesses to foster a more inclusive environment for students with dietary limitations.TakeawaysOver 50% of students with celiac disease skip meals in college.The Celiac College Guide simplifies the college search for gluten-free students.A living resource for colleges to keep their practices and accommodations current.It provides info on 600+ schools sourced from public data.Student reviews offer real insights into dining and accommodations.

Summary Engaging conversation with Michelle Markesteyn and Rick Sherman, experts in the Farm to School movement. Michelle is the Extension Farm to School and School Garden Specialist at Oregon State University and Rick is the Farm to School/School Garden Coordinator at Oregon Department of Education. They discuss the importance of local food sourcing, the challenges faced in implementing Farm to School initiatives, and the significance of school gardens in education. Michelle and Rack share their personal journeys into the movement and highlight the need for collaboration, and innovative approaches like hydroponics. And don’t forget about community involvement and building healthy relationships with food. Takeaways Farm to School connects local food with education. School gardens enhance learning and community engagement. Collaboration is key to overcoming challenges in Farm to School. Hydroponics offers innovative solutions for limited growing seasons. The future of Farm to School is about deliciousness and relationships with food. Advocacy at school board meetings can drive change.

Summary In this episode of the 5-in-20 podcast, I had an enlightening convo with Chef Alexandra Ceribelli, who is currently the operations manager at Harvest, a dining venue located within Rutgers Dining at the New Jersey Institute for Food, Nutrition, and Health (IFNH). And someone I would consider a trailblazer for sustainability. We chatted about her concept of "Happy Kitchens" and the unique dining experience at Harvest. The focus is clearly on building connections with both customers and staff. Chef Alex emphasizes a holistic approach to sustainability that incorporates social and economic factors in addition to environmental concerns. The social aspect is too often overlooked. She also stresses the importance of education in fostering a passion for sustainable practices within the culinary industry. I also love their approach to having a plant-forward menu without being restrictive to plant-based foods. Key Takeaways Creating a values-driven work environment enhances engagement and creativity. Engaging students in menu planning fosters a sense of community and belonging. The concept of 'Happy Kitchens' focuses on creating supportive environments for staff and customers. Education in food systems is crucial for developing future culinary leaders. The culinary industry has a responsibility to address greenhouse gas emissions. Food is a powerful medium for storytelling and cultural exchange

Summary In this episode of the Five in 20 podcast, we welcome Logan Mahoney, Vice President of Sales at Atomic Coffee Roasters. Together, we discuss what sets them apart from the rest. This insightful discussion highlights the importance of building robust customer relationships and delivering invaluable training and support. It underscores Atomic Coffee Roasters' commitment to excel in the coffee industry. Key Takeaways: Atomic Coffee Roasters stands as a family-owned specialty coffee company. They provide extensive support, including equipment leasing and training. Atomic Coffee services areas from Maine to New Jersey. Freshly roasted coffee distinguishes Atomic Coffee. Water quality is essential for brewing outstanding coffee. Investing in premium coffee equipment can result in better ROI. Atomic Coffee Roasters exemplifies excellence, driven by a mission to elevate the coffee industry through quality, innovation, and customer-centric support.

Summary: In this episode, host Joshua Miller engages with David Peck, the esteemed Director of Research and Education at Better Bee, to delve into the fascinating world of bees and honey. Their discussion underscores the crucial role bees play in honey production and their indispensable function as pollinators in our food supply. They explore educational opportunities to enlighten students about bees and honey, with a focus on the diverse flavors of honey and its remarkable longevity. The conversation encourages integrating honey into school menus and crafting displays to celebrate pollinator-dependent foods. The potential for incorporating beekeeping and pollinator-friendly gardens into school programs is explored, highlighting benefits like educational experiences, honey production, and enhanced pollination for school gardens. Emphasizing collaboration, the conversation advocates for partnering with local beekeepers who can offer invaluable expertise and support. The discussion concludes by highlighting BetterBee as a valuable resource for beekeeping equipment and educational materials. Key Takeaways: Bees are essential for honey production and serve a vital role as pollinators in our food network. Schools have opportunities to highlight pollinator-dependent foods and incorporate honey into menus. Honey boasts a range of flavors thanks to the diverse flowers bees forage. With a long shelf life, honey can remain unspoiled for thousands of years. Educational displays and activities can illuminate the importance of bees and honey in our food system. Beekeeping in schools presents educational opportunities and the potential for honey production. Partnering with local beekeepers offers expert support and knowledge.

Summary In this episode, Joshua Miller chats with Eric Haviland and Abby Paciotti from FUZE, a full-service creative agency that specializes in marketing and branding for colleges and universities. They delve into the significance of storytelling, branding, and marketing within the food service sector on campuses. Emphasizing the essence of authenticity and community-building in fostering brand loyalty, they also shed light on the pivotal role of social media in student engagement and the creation of a unified brand identity. The guests recount their successful rebranding of a food service program and underscore the importance of student feedback in shaping marketing strategies. Takeaways Authenticity and community-building are key in developing brand loyalty. Social media plays a crucial role in engaging with students and creating a cohesive brand identity. Rebranding a food service program involves aligning with the university's mission and values, creating a consistent visual brand, and involving stakeholders in the process. Storytelling is an effective way to connect with audiences and create emotional ties to a brand. Student feedback is essential in shaping marketing strategies and ensuring the brand resonates with the target audience.

Summary In this episode of the Five in 20 podcast, Joshua Miller chats with Davin Wickstrom, the Director of Industry Relations at VIVREAU Advanced Water Systems in North America. They delve into VIVREAU's goal of curbing single-use plastics in oceans and waterways. The conversation extends to the Society of Hospitality and Food Service Management (SHFM) and its affiliated foundation, focusing on education, networking, and mentorship in corporate dining. They also cover VIVREAU's offerings like the Vi Tap and I-Shape systems, providing on-demand water solutions for diverse settings. The dialogue underscores the significance of sustainability, cost efficiency, and the impact of VIVREAU's systems across organizations. Takeaways VIVREAU's mission is to reduce single-use plastics that end up in the oceans and waterways. The Society of Hospitality and Food Service Management (SHFM) focuses on education, networking, and mentorship in the corporate dining industry. VIVREAU offers products like the Vi Tap and I-Shape systems, which provide on-demand water options for different environments. Implementing VIVREAU's systems can lead to cost savings and sustainability benefits. Partnerships with organizations like the military and colleges help support and mentor individuals in the food service industry.

Summary Amy Lewis, Director of Marketing and Business Development at Kitchens To Go, delves into the company's offerings for temporary and permanent food service operations. From kitchen solutions to career journeys, project support, equipment choices, electrification, and inspirational success stories, the discussion spans a variety of key areas. For more information, visit www.kitchenstogo.com. Takeaways Kitchens To Go offers a variety of kitchen solutions for temporary and permanent food service operations, including mobile kitchens, modular kitchens, and containerized kitchens. The company provides comprehensive support for projects, including site assessment, design, engineering, and coordination with local authorities. Equipment options for the kitchens are flexible, with the ability to supply, source, or integrate client-supplied equipment based on project requirements. Kitchens To Go is proactive in preparing for electrification and offers solutions that align with evolving energy standards and regulations. The company has a track record of successful projects in various sectors, including healthcare, education, and military installations.

Summary In this episode of the 5 in 20 podcast, host Joshua Miller interviews Betsy Craig, CEO of Menutrinfo, about the importance of food allergy safety in schools and other food service establishments. They discuss the need for menu labeling and certification, the prevalence of food allergies, misconceptions about food allergies, the importance of training and policies, and the concept of entity law. They also touch on the challenges of accommodating food allergies and the availability of allergy-friendly alternatives. Keywords food allergies, menu labeling, certification, food service, training, policies, entity law, accommodations, alternatives Takeaways Food allergies are a significant concern in schools and other food service establishments, with one in four diners needing a special dietary accommodation. Misconceptions about food allergies are common, but education and training are helping to dispel these myths. Policies and training should cover all aspects of food service, from ordering and preparation to incident response and student feeding. The concept of entity law allows for the presence of epinephrine devices in facilities to address anaphylaxis emergencies. Creating a safe and inclusive environment for students with food allergies requires proactive measures and consideration of alternatives.

Summary In this episode, Joshua Miller and Rachel Miller chat with Ben Williams, the executive director of the Connect Center for Youth, about the upcoming event called Tacos for Life. Tacos for Life is a community-wide event aiming to raise funds for the Connect Center's programs, including food insecurity services, youth services, and “STEAM”-based youth programming. The event boasts a taco competition among local restaurants and the kids, gaming tournaments, photo booths, and other family-friendly activities. Remember - this is a dry event.  Tickets are available online, at Price Chopper stores for a discount, and day of at full price with all proceeds supporting the Connect Center's initiatives! CONNECTCENTERFORYOUTH.ORG/TACOS Get Your Tickets ASAP! DATE: July 13, 2024 TIME: 1:00 PM - 4:00 PM LOCATION: Connect Center For Youth - 49 Johnston Ave, Cohoes, NY 12047 PRICE: $30 on website (connectcenterforyouth.org/tacos)  DISCOUNT: $25 per person by visiting any Price Chopper/Market Bistro/Market 32 customer service desk and ask to purchase Tacos For Life Tickets. While you are encouraged to purchase your tickets ahead of time, tickets will be sold for full price at the event. Takeaways Tacos for Life is a community-wide event that raises funds for the Connect Center for Youth. The Connect Center offers food and security services, youth services, and STEAM-based programming. The event features a taco competition among local restaurants and various family-friendly activities. Additional donations and support by volunteering are always welcome.  Visit connectcenterforyouth.org to find out how. 

Summary In this episode of the Five and 20 podcast, host Joshua Miller chats with Grant Eldred from Restaurant Technologies about the perks of utilizing external resources for oil management in food service operations. Traditional manual handling of fryer oil can result in injuries and accidents, but Restaurant Technologies offers a system that eliminates these risks. The system features tanks for fresh and used cooking oil, along with equipment for safe oil handling. Additionally, the company offers filtration options to prolong oil life and a website for monitoring oil usage. There's no initial equipment cost, as Restaurant Technologies handles the installation, and training resources can be found on their website. The used cooking oil is repurposed into renewable diesel fuel, promoting sustainability. Takeaways Using external resources for oil management in food service operations can make jobs easier and safer for team members. Restaurant Technologies offers a system that eliminates the risks associated with manually handling fryer oil. The system includes tanks for fresh oil and used cooking oil, equipment for adding and disposing of oil safely, and filtration options to extend the life of the oil. A website allows for monitoring oil usage, and training resources are available for proper use of the equipment. The used cooking oil is converted into renewable diesel fuel, contributing to sustainability.

Our 15th episode produces a high yield with an exciting talk with Fork Farms SUMMARY Sue Malesa shares insights on Fork Farms' mission and innovative technology. The Flex Farm, proudly made in Wisconsin, offers a sustainable growing system ideal for diverse environments like schools, restaurants, and healthcare facilities. It's adaptable, scalable, and user-friendly, needing minimal upkeep. The company offers a K-12 science curriculum and an after-school badging program. With a focus on food safety and regulatory guidance, Fork Farms supports operators every step of the way. Find out more at www.forkfarms.com TAKEAWAYS Fork Farms manufactures the Flex Farm, a sustainable and efficient hydroponic growing system that can be deployed in various settings. The Flex Farm is flexible, scalable, and easy to assemble, requiring minimal maintenance. Fork Farms provides a K-12 next generation science curriculum and a badging program for after-school activities. The company prioritizes food safety and provides resources to help operators navigate health department regulations.

Summary In this episode of the Five and Twenty podcast, host Joshua Miller chats with Tia Glave, co-founder of Catalyst LLC, diving into the world of food safety culture. They touch on the significance of soft skills and leadership in shaping a robust food safety culture, along with the importance of aligning organizational values with individual values. Tia underscores the pivotal role of middle managers in translating the senior leadership's vision and motivating frontline workers. She also shares insights on how to prioritize and implement food safety culture initiatives, shedding light on available resources like Catalyst's coaching program, as well as free webinars and articles. Learn more at www.foodsafetycatalyst.com Takeaways Food safety culture is not just about checklists and compliance with regulations; it is about the people and their values, beliefs, and assumptions. Soft skills and leadership are crucial in building a strong food safety culture, especially for middle managers who translate the vision of senior leadership and inspire frontline workers. Understanding and aligning organizational values with individual values is key to creating a positive food safety culture. Prioritizing food safety culture requires understanding your audience, building a strategy, and bridging the gap between current and desired culture. Resources for learning more about food safety culture include Catalyst LLC, webinars, articles, and industry publications.

In this episode, Josh interviews Harry Catalano, the Regional Manager of Education Partnerships at Amtab. They discuss the importance of upgrading furniture and signage in dining spaces, the balance between functionality and aesthetics in design, recent trends and innovations in cafeteria furniture and signage, and the unique features and options offered by Amtab. They also discuss Amtab's industry-best warranty, innovative design with quality first, return on investment, and common pitfalls in current dining spaces. And of course, endless customization options. For more info, check out AmTab’s website at www.amtab.com. Takeaways Upgrading furniture and signage in dining spaces should balance functionality and aesthetics, creating a modern, popular, and fun environment for students. Recent trends include high schools transitioning to more of a collegiate dining hall look with furniture and signage. Dining spaces have proven to increase meal participation. Investing in dining spaces can happen in phases over a longer period of time.

In this episode, Chef Robert Simmelink, Director of Culinary Services of Ignite Foodservice Solutions, discusses the importance of right school food service equipment and the benefits of test kitchens. He emphasizes choosing automation wisely and considering the hidden costs of only focusing on the price tag, especially with the availability of grants and rebates. Chef Robert shares a success story of implementing a cook-chill kitchen. And he advises school administrators to involve all stakeholders in decision-making and to research equipment options. Go to ignitefoodservice.com/ to explore Ignite Foodservice Solutions’ service area and see how they can help your equipment game. Takeaways Test kitchens help schools choose the right equipment, like test-driving a car before you buy. Plan for equipment replacements to stay ahead of needs. Cheaper equipment may bring hidden costs like inefficiency and maintenance issues. The right equipment can expand menu options. Research and gather feedback from other schools when selecting equipment.

Summary In this episode, I chat with customer experience guru Barbara Khozam. She underlines how top leadership sets the tone for exceptional guest (student) experiences within a school. We talked about the importance of clear customer service processes and the positive outcomes of acknowledging and rewarding team members. Barbara offers insights on handling emotions in high-pressure scenarios and highlights why guest feedback can drive improvement and growth! Reach Barbara at: https://barbarakhozam.com/ Takeaways: - Acknowledging and rewarding team members for their positive contributions is crucial in fostering a welcoming guest experience. - Nonverbal cues and body language significantly influence guest experience. - Leveraging real-time guest feedback technology can enhance the student experience. - Practicing kindness and showing respect are fundamental in shaping a positive student experience.

In this episode, Joshua chats with Scott Reitano, Principal of Reitano Design Group, discussing school food service design. Scott shares design basics, stressing how crucial it is to involve a food service design team early on, finding the right balance between front and back of the house design, and the tech influence. He also perfectly underscores why the foodservice space is essential to supporting the mission of education and students' well-being. To learn more about Scott and Reitano Design Group visit reitanodesigngroup.com. Or connect with Scott on Linkedin at linkedin.com/in/scott-reitano-22a1768/. Takeaways Why teaming up with a foodservice design group is a plus for collaborating with general building architects. Balancing the design between the front and back of the house ensures practical spaces for food prep and service. The foodservice space is essential to supporting the mission of education and students' well-being.

Summary Part 2 of 3 of our Grow Series is all about growing school food! In this episode, farmer Greg discusses the process of growing fruit trees, focusing on his experiences in Phoenix, Arizona, and Asheville, North Carolina. He emphasizes the importance of selecting the right varieties for each region and the need for ongoing care that’s a lot simpler than most would assume. Greg also points out the genetic diversity of fruit trees and the long-term benefits they provide before sharing resources for learning more. For more info visit https://www.urbanfarm.org. Takeaways Select fruit tree varieties that are suitable for your region. Prune fruit trees regularly to maintain their size and shape. Water fruit trees appropriately, considering the climate and rainfall in your area. Consider the long-term investment and time frame for fruit tree growth and production.

Summary In this episode, Joshua Miller chats with Justin Oas, M.Ed., who serves as the Food Service Director & a Culinary Teacher at Chimacum School District in Washington. Justin discusses his journey into school nutrition. And while he has successfully written grants for other sectors, it's proven advantageous for Chimacum's program. Justin covers the school's food truck initiative, menu development, recipe creation, and the value of collaboration and resources when entering into the school nutrition world. Takeaways Grants can be a valuable resource for improving school nutrition programs. Food trucks can be a great addition to K-12 schools, providing students with real-world experience and opportunities for career exploration. Collaborate and utilize available resources for menu and recipe development initiatives.

Part 1 of 3 of our “Grow” series on the podcast. In this episode, an international landscape architect Matthieu Mehuys discusses some best practices for gardening. He shares his fascination with growing plants and the connection between healthy soil and healthy food. Matthieu provides insights on weeds, including why they exist, mulching, and using perennial plants. Learn more about Matthieu’s company at www.paulownia-la.com or Book a free 30-minute one-on-one garden training at https://calendly.com/garden-of-your-dreams. Takeaways School gardens positively impact the environment and human health Healthy soil is essential for growing nutritious food, and mulching is crucial to improving soil health. Using perennial plants in school gardens can reduce maintenance and create a more sustainable and abundant garden. Indoor growing and vertical farming offer innovative solutions for year-round food production.

Summary Get ready for a casual conversation listening to the incredible journey of Tom Christine, the Founder of Smoke'n Dudes Barbecue Co. This family-owned business has seen it all - from amateur beginnings to becoming an award-winning competitor, restaurant owner, supply store operator, and even a smoked meat processing kitchen supplying authentic BBQ to various schools! But that's not all, Tom also walks us through how he became a distributor and repair tech for Southern Pride smokers, unveiling the unique features that truly set them apart. Brace yourself for an inspiring adventure into the barbecue world like never before! Adding mouthwatering smoked foods to your school food service program is easier than you think. Visit their website to learn more or order BBQ supplies for yourself at home at smokendudesbbqsupply.com. How do you BBQ? Takeaways What Sets Southern Pride Smokers Apart Different Types of Smokers and Their Operation Options for Schools with Limited Space or Ventilation The Versatility of Smokers and Smoking Different Foods

In this episode, Joshua interviews Greg Gorgone, the president and co-founder of Pineapple Academy. Pineapple Academy is a training and education platform that focuses on improving the skills and knowledge of employees in the foodservice and hospitality industry. Greg emphasizes the importance of fundamentals in training, such as knife skills and core competencies, and how Pineapple Academy provides short, engaging videos for micro-learning. He explains the concept of time-of-need training, where employees can access training videos when needed, increasing productivity and knowledge transfer. Greg also discusses the benefits of creating brand standards and consistency in operations. Overall, Pineapple Academy aims to improve the experience and skills of employees in the industry through accessible and effective training. For more information, visit www.pineappleacademy.com. Takeaways Fundamentals are crucial in training and should be the foundation of any employee's skill set. Short and engaging videos for micro-learning effectively train employees and enhance knowledge retention. Time-of-need training enables employees to access videos as needed, boosting productivity and knowledge transfer. Brand standards and operational consistency are vital for foodservice and hospitality success.

Chef David spills the beans on common pizza-making blunders and serves up easy fixes. He's got your back when it comes to different types of ovens, like wood-fired, brick, and deck ovens. Find your perfect match! Plus, he's got a goldmine of resources for pizza enthusiasts looking to step up their game. To connect, check out www.marraforni.com or www.pizzauniversity.org.

In this episode, Jason Holman, explains Cahokia Rice's health benefits and sustainable practices. Developed over a decade by rice researchers at Louisiana State University, Cahokia rice is the only non-GMO variety with higher protein content and lower blood sugar spikes, making it a healthier option for diabetics. Additionally, the episode highlights the positive impact of a low GI diet on students' focus and attention span. Blake Gerard, the fourth-generation farmer behind Cahokia Rice, has a vision of growing delicious and environmentally friendly rice in the U.S. based out of Illinois. Visit their website at www.cahokiarice.com.

Get ready to be amazed by Chef Christopher Galarza, a pioneer of electric kitchens! As schools contemplate switching from gas to electric equipment, Chef Chris unveils some of the remarkable benefits backed by scientific research. Dive into this electrifying episode with knowledge bombs on this scorching hot topic!

This episode introduces the 5-in-20 Podcast by Remarkable Academic Foods, shedding light on its purpose and the types of episodes that will be featured after its debut.