The Vollrath Feed: Recent Episodes
Chef Rich Rupp & Justin Pehrson
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
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
1:41 – Our guests are experts
3:19 – K-12 foodservice has come a long way
5:41 – Chef Jason Hull joins the show
6:32 – Chef Jason’s journey
15:17 – Background on foodservice at Marin Country Day School
17:50 – Teaching students about food
23:23 – The role of budget
26:36 – Steps other schools can take
34:04 – Accommodating food allergies
37:29 – The food curriculum
41:17 – Reaching out to picky eaters
44:00 – Portion control
48:19 – The next best thing to organic
51:25 – The role of sustainability
56:52 – Chef Jason’s inspirational quote
58:17 – Resources for learning more
1:01:50 – Nate’s recap
1:06:54 – Outro
0:49 – Made in the USA and Vollrath Employee Pride
3:20 – Video footage located at VollrathFoodservice.com/TheFeed
3:33 – Jeff Madson and Jack Madson: 120+ years at Vollrath for the Madson families
8:05 – Roger Willoughby: New Product Development Metal Model Maker
12:59 – Christina Wegner: VP of Marketing
15:58 – Dave Tosdale and Craig LeBlanc: Engineering
25:12 – Podcast Recap
Timestamps
1:24 – About our guest, Meghan Musbach, and 3rd Party Delivery
8:56 – Meghan Musbach, Director and General Manager at Uber, Joins the Show
9:25 – Meghan’s Career Path to Uber
13:06 – Delivery Technology
16:21 – COVID-19 and Contactless Delivery
21:53 – Uber App + Trends from the Past Year
29:49 – Determining Delivery Radius
33:01 – Uber Drivers
43:52 – Up + Coming at UberEats
47:57 – Meghan’s Inspirational Quote
50:12 – Nate’s Recap
Timestamps
00:44 – We bring you the industry, not ads
03:10 – About our guest, Chef Brittani Ratcliff
05:12 – Chef vocabulary
08:49 – Chef Ratcliff joins the show
09:55 – Chef Ratcliff’s journey through foodservice
12:43 – The key to a quality dumpling
14:10 – The “go to” dish for Appalachian cooking
17:16 – Choosing the right career
21:34 – Challenges of the industry
23:13 – Painful learning process
26:40 – Cooking on campus
32:36 – Kitchen family
33: 50 – Legally blind, not a good enough reason to slow down
35:58 – Entering Hell’s Kitchen
39:14 – Kitchen mouth
44:05 – The rigor of reality TV
47:29 – The show experience
59:58 – Takeaways from the show
62:39 – Chef Ratcliff’s daily affirmations
64:48 – Nate’s recap
Timestamps
0:37 – About our guest, Mike O’Hanlon, EZ Cater
7:57 – Mike O’Hanlon Joins the Show
8:52 – Mike’s Journey through Foodservice
12:10 – Customer Service + EZ Cater Solutions
20:50 – Catering Challenges + Vetting Restaurants
23:19 – The Genesis of EZ Cater
25:56 – COVID-19
30:12 – Managing Suppliers
36:15 – Advice for Transitioning into Foodservice
43:13 – Delivery Food Quality
45:44 – Catering Post COVID
51:02 – Mike’s Inspirational Quote
www.ezcater.com
https://www.facebook.com/ezCaterInc/
https://www.linkedin.com/company/ezcater/
https://www.linkedin.com/in/mikeohanlon/
Timestamps
1:06 – About our guest, Robin Rada, and Restaurant Design
5:32 – Robin Rada Joins the Show
6:10 – Robin’s Journey through the Foodservice Industry
19:48 – Building Relationships
24:51 – Consultant and Dealer Roles
28:48 – Creative Problem Solving
35:40 – Deadline Advice
40:30 – Spec’ing Equipment
43:44 – Prepared Clients
47:53 – COVID-19
49:07 – Challenges on the Job Site and Nightmare Clients
59:07 – Design Trend Changes
1:05:27 – Robin’s Inspirational Quote
https://www.boelter.com/solutions/kitchen-bar-design
LinkedIn: Robin Rada
rrada@boelter.com
Timestamps
0:33 – The 50th Episode
2:07 – About our guest, Paul Bartelt, President & CEO, Vollrath Company
2:23 – Favorite Moments
6:28 – Paul Bartelt Joins the Show
8:17 – Paul’s Career Path
15:34 – Navigating COVID-19
19:44 – Leadership Style
27:45 – Diversity + Culture
31:28 – Paul’s Hidden Talents
34:42 – What’s in Your Kitchen
38:38 – Favorite Moments
59:22 – Paul’s Inspirational Quote
Timestamps
1:01 – About our guest, Chef Jennifer Denlinger
9:20 – Chef D Joins the Show
10:55 – Chef D’s Culinary Journey
12:51 – Turn Towards Teaching
18:03 – COVID-19 and Online Learning
27:15 – Training Advice for Operators
33:37 – The Students
35:11 – Hierarchy of the Kitchen
37:12 – Women in the Kitchen
41:41 – Ambassador to Florida Cuisine
49:62 – Brain Dominance in Culinary and Pastry
55:37 – Chef D’s Inspirational Quote
www.FloridaChef.net
FB: @Florida Farm to Table
Twitter: @FloridaChef
IG: @florida_chef_
Pinterest: @Florida Chef
YouTube: @Florida Chef
Timestamps
0:44 – About our guest, TJ Schier
6:40 – TJ Joins the Show
7:10 – TJ’s Journey through Foodservice
12:15 – Work-Life Balance
14:49 – Formulating a Take-Out Strategy
20:28 – Packaging Technology
23:50 – Working with 3rd Party Delivery
29:07 – High Performing Employees
36:59 – Employee + Customer Loyalty
44:44 – Post Pandemic
48:54 – Chuck E. Cheese
52:15 – Restaurant Consultant Process
57:05 – TJ’s Inspirational Quote
LinkedIn https://www.linkedin.com/in/tjschier/
Twitter @tjschier
www.tjschier.com
www.offpremisedomination.com
www.virtualeaders.com
Timestamps
1:43 – About our guest, Chef Justin Domsch, and the Denver Broncos
6:48 – Chef Justin Domsch Joins the Show
7:28 – His Journey through Foodservice
9:57 – Building a Kitchen and Staff
13:14 – Local Sourcing
15:38 – Working with Purveyors
18:15 – Balancing Workload
22:56 – Players Menu and Catering
30:41 – Must-Have Equipment
32:34 – Food Inspiration from Travel
42:51 – Interns
44:46 – Cupcake Meatloaf
47:22 – Chef Justin’s Inspirational Quote
Social Handles:
@Jdomsch
Timestamps
1:29 – About Our Guest, Chef Therese Nelson, and Culinary History
8:41 – Chef Therese Nelson Joins the Show
9:16 – Her Journey and Passion
17:14 – Inspiration for Black Culinary History
24:26 – Charleston
28:45 – It Starts with the Truth
33:45 – Black Foodways
42:37 – Learning the Rules of the Game
50:55 – Chef Therese talks about who influences her work
55:32 – Favorite Dish
1:02:44 – Chef Therese’s Inspirational Quote
1:05:41 – Find more information online about Chef Therese and her work
Twitter and Instagram: @blackculinary
www.blackculinaryhistory.com
Timestamps
0:56 – New on The Feed!
2:00 – Designing Foodservice for Institutions
8:14 – Jim Petersen Joins the Show
11:54 – Jim’s start in Consulting
13:36 – Difference between Dealer and Consultant
17:13 – Specifying Equipment
18:45 – Lessons Learned
22:28 – Vetting New Technologies
26:10 – Designing Correctional Facilities
41:42 – Correctional Facilities: Service
44:11 – Correctional Facilities: Warewashing
47:22 – Correctional Facilities: Equipment
52:30 – Budgeting/Planning for a Project
1:06:10 – Jim’s Inspirational Quote
1:07:28 – Find more information online: Cii Food Service Design
www.CiiFSD.com
Facebook: @CiiFoodServiceDesign
LinkedIn: https://www.linkedin.com/in/james-petersen-fcsi-pp-dfs-4937979/
Timestamps
1:01 – Large scale foodservice, College and University
6:16 – Chef Joey Martin joins the show
6:58 – COVID-19: from 32k meals a day to nothing
10:12 – Scaling back but still providing the best food possible
15:22 – Working with the UCLA Nutritionist
17:01 – Menus of Change
18:39 – Chef Joey’s journey to becoming a chef
24:53 – Work-life balance
28:16 – Keeping up with the trends
29:52 – Creating and scaling up new menu items
34:14 – Interdisciplinary Collaborations
35:22 – Ramping back up
37:39 – Chef’s favorite menu items
41:23 – Coming out of COVID-19 a stronger team
43:09 – Chef Joey’s Inspirational Quote
44:12 – Find more information on Menus of Change
https://www.instagram.com/uclahousing/
https://www.facebook.com/UCLAhousing
https://twitter.com/UCLAhousing
Timestamps
1:15 – What’s New at The Feed
3:58 – About Our Guest, Peter Czimback - Aramark
6:48 – Technology vs Human Touch
12:50 – Peter Czimback Joins the Show
14:02 – Let’s Talk About Tech
18:24 – Start with the Guest Experience
21:47 – New Technology for Small Businesses
25:01 – Using Technology to Focus on the Customer Experience
29:05 – Changes resulting from COVID-19
40:11 – Autonomous Stores
44:24 – Targeted Advertising
54:28 – Robotics and Automation
1:00:59 – Emerge
1:06:06 – Peter’s Inspirational Quote
Timestamps
1:45 – DeliverThat
3:33 – 3rd Party Delivery
8:51 – Businesses built from a Dorm Room
10:22 – Aaron Hoffman Joins the Show
11:30 – $60 Cash & a Twitter Account
15:44 – Transition to Catering Delivery
17:59 – Strategy for Expansion
20:02 – What Catering Delivery All Entails
22:43 – The Importance of Delivery Bags
24:38 – COVID-19
27:52 – The Drivers
29:22 – Solutions to the Pitfalls of 3rd Party Delivery
32:45 – Delivery Lessons Learned
34:56 – Business Growth & Culture
42:39 – Partnership Mentality
46:46 – What’s Next for Delivery
50:29 – Aaron’s Inspirational Quote
51:37 – Find DeliverThat On-line
Timestamps
0:57 – Introduction of Chef Kevin Blinn
2:23 – Nutrition for the Pittsburgh Steelers
4:29 – Chef Kevin Joins the Show
6:34 – Creating a Menu for the Players
10:46 – Preparing for the Draft
12:22 – Sourcing Food & Serving Healthy
16:58 – Chef Kevin’s Career Path
20:11 – Revolutionary Equipment
23:08 – COVID-19
25:24 – Work Life Balance
27:01 – Recipe Development
32:42 – Food Equipment Product
35:26 – Pittsburgh Pride
37:30 – Favorite Dishes
40:20 – Food for Performance
42:30 – Chef’s Best & Worst Meals
45:50 – Chef Kevin’s Inspirational Quote
Timestamps
1:57 -- How COVID has impacted campus dining
4:22 – The freshman 15 is real
5:26 – How foodservice in schools has changed
7:02 – Carole Bartolotto joins the show
14:15 – Using climate change as a marketing tool
16:45 – Nutritional trends on college campuses
20:14 – Developing menus
23:10 – How to go about offering indulgent foods
26:27 – MCURC background
29:11 – Collaborating with chefs
34:49 – Learning more about food allergies
41:44 – How Carole perceives her role
43:22 – Making the most of COVID-related changes
46:25 – Fish’s role in a healthy diet
48:37 – Concepts to make eating healthy more exciting and affordable
52:46 – Addressing salt
56:03 – Tip for incorporating healthier ingredients in your menu
58:43 – Carole’s inspirational quotes
59:48 – Recap
1:02:23 – Outro
Timestamps:
2:29 – The most notorious holiday food item
2:54 – Fun fact about Rich
6:02 – Chef Gale Gand is a rock star
8:18 – Chef Gale joins the show
9:45 – Our mutual friend Chef Jessica Dawson
12:17 – Running a virtual cooking school
18:57 – Keeping the holiday spirit alive at work
23:54 – Holiday Fast Five
25:06 – Gale’s relationship with fruit cake
32:26 – Kringle
34:29 – An exclusive holiday recipe from Gale
39:06 – Avoiding mistakes when making brittle
45:56 – Gale’s quote
46:23 – Recap
48:32 – Outro
1:37 – Design Consultants
6:16 – Armand Iaia Joins the Show
7:27 – Is the Design Working
11:44 – 35 Years in the Business
14:38 – Designing Overseas
19:41 – Keep it Flexible
20:38 – Covid-19
23:32 – Trends
27:34 – All in the Fine Print
33:32 – LEED Certified
40:36 – Dealing with Code
43:15 – 35 Yrs of Industry Changes & Cultural Effects
47:03 – Unique International Designs
49:28 – Sous Vide
52:41 – Armand’s Inspirational Quote
@armandiaia
https://www.cinilittle.com
https://www.facebook.com/CiniLittle/
https://www.linkedin.com/company/cini-little-international/
Timestamps
0:55 – Restaurant Chains
3:39 – Introducing Adam Moore
7:31 – Adam Moore Joins the Show
8:59 – Journey to Flashpoint Innovation
15:49 – The Key to Consulting
22:46 – Trends
27:22 – When to Hire a Consultant
31:46 – Covid-19 and Delivery
41:28 – Quick Tips for Operators
47:49 – Efficiencies in Chains
50:43 – Equipment + Robotics
56:07 – www.thertuhub.com
57:26 – Adam’s Inspirational Quote
IG @chefammo
Websites:www.flashpointinnovation.com
www.thertuhub.com
Timestamps
0:55 – Introducing Chef Annette Conrad
8:08 – Chef Annette Conrad Joins the Show
9:24 – From Hobby to Business
13:35 – All the Details
16:36 – Saying No = Builds Trust
18:31 – Teamwork
21:46 – Events
24:41 – Cookier
26:50 – Copyrighted Material
28:46 – Cocktail Art
33:21 – Baking Preferences
35:36 – Crunchy or Chewy
37:18 – The Recipe + Pro Tips
41:41 – Home Kitchen to Commercial Kitchen
44:16 – Brick and Mortar
48:05 – Business Advice
50:14 – 3D Printing
53:37 – How to Order
57:20 – Annette’s Inspirational Quote
59:02 – 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.
Timestamps
0:49 – Behind the Bar
2:19 – Introducing Sean Kenyon
3:41 – Bartending Skill Set
6:30 – Bar Food
13:12 – Favorite Drinks
17:09 – Sean Kenyon Joins the Show
19:59 – Sean’s Bar: Williams & Graham
21:27 – The Bar Lab
32:53 – Bone Marrow Luge
38:31 – Hiring Help
52:06 – Spirit Journey
59:11 – The Old Fashioned
1:05:57 – Thanksgiving Specialty Drink Recipe
1:11:52 – Sean’s Inspirational Quote
1:14:55 – Online Resources
IG: @seankenyon13
Twitter: @seankenyon
FB: Facebook.com/seankenyon13
Timestamps
1:11: Chef Jessica Dawson joins the show
3:30: Following your bliss
11:02 Working for America’s Test Kitchen
15:51: Traveling influencing perspective on food
17:41: Iceland
25:15: The best meal Chef Jessica has ever had
28:36: Moving on from the cruise ship life
37:10: South America
45:10: Jessica hits the road
45:58: The Kitchen Sisters cooking school
49:00: Chef Jessica’s favorite thing(s) she’s ever made
53:12: Tip for successful macarons
57:55: Chef Jessica’s quote
https://jessicahitstheroad.com/
https://www.instagram.com/jessicahitstheroad/
Timestamps
0:57 – Designing Foodservice Space
7:01 – Safe Spaces
10:12 - Raquel Weiss Fusco Joins the Show
10:56 – History of elite | studio e
13:54 – Design Process
16:24 – Designing for Covid
25:21 – Design Advice
28:48 – Quel’s Corner
31:43 – Teaching
37:39 – Total Foodservice
38:30 – Keeping up with Trends
42:45 – Raquel’s Inspirational Quote
44:39 – Find Raquel Online
https://www.instagram.com/elitestudioe/
https://www.linkedin.com/company/elite-foodservice-equipment-co--inc-/
www.elitestudioe.com | www.esehospitality.com
Timestamps
1:17 – Introducing Carol Christensen
3:20 – Back to Basics
7:53 – Bunch Bars: Taste Test
12:32 – Nourish Farms
14:40 – Carol Christensen Joins the Show
16:22 – Food Innovation
20:10 – Leaving Corporate for Non-Profit
23:47 – Nourish Farms
27:41 – Bunch Bars
30:25 – Give Back: Good Food for All
31:52 – Choosing Flavors
36:59 – Facing the Fear of Failure
39:28 – How to Purchase Bunch Bars
42:34 – Making Time to Give Back
45:31 – Carol’s Inspirational Quote
www.bunchbars.com
@ShareaBunch
Timestamps
0:50 – Introducing Graham Elliot
7:20 – Chef Graham Elliot Joins the Show
9:48 – Graham’s Journey to becoming a Chef
15:54 – Restaurant Success
20:10 – Turning to Television
25:12 – Every Chef wants to be in a Band
27:43 – Celebrity Chef
35:32 – Judging Chefs on TV
38:28 – Kids in the Kitchen
41:50 – What’s Next?
46:15 – Creating Culture
50:39 – Pop Quiz: Random Questions & Fun Stories
1:01:17 – Graham’s Inspirational Quote
1:04:47 – More About Graham
Social Handles:
www.grahamelliot.com
twitter @grahamelliot
instagram @grahamelliot
facebook @thegrahamelliot
Timestamps
0:48 – The Real Deal
3:55 – Restaurant Chain Environment
4:44 – Total Cost of Ownership
8:22 – Innovation in the Kitchen
15:19 – Chef Scott Uehlein Joins the Show
16:36 – Scott’s Journey to Becoming a Chef
18:07 – Los Abrigados & Canyon Ranch Resorts
23:10 – Sonic Drive-In
25:16 – Limited Time Offers
33:48 – Working Between Brands & Departments
38:56 – Equipment Across 3,600 Stores
41:11 – Restaurant Efficiency
45:30 – The Secret Menu
47:38 – Delivery
49:37 – Sonic Shakes
53:46 – Now in Grocery Stores
54:52 – Food in Scale
56:57 –Cooking at Home
58:50 – Favorite Dish
1:07:08 - Scott’s Inspirational Quote
https://www.sonicdrivein.com/
Twitter: https://twitter.com/sonicdrivein
Facebook: https://www.facebook.com/sonicdrivein
Instagram: https://www.instagram.com/sonicdrivein/
LinkedIn: https://www.linkedin.com/company/sonic-drive-in/
YouTube: https://www.youtube.com/user/sonicdrivein
Timestamps
1:34 – Succeeding as an Owner/Operator
3:18 – Delivery
8:26 – Sam Elbandak Joins the Show
12:22 – Getting into Foodservice
13:12 – Working with your Spouse
14:37 – Petitioning Against Online Delivery
22:04 – Responding to Customer Reviews
33:46 – Creating Memories
37:24 – The Restaurant Family
39:44 – Menu Favorites
42:37 – Keeping Local, Seasonal, and Organic
43:09 – Rave Reviews
46:07 – Discover The New Spot on Polk
47:15 – Sam’s Inspirational Quote
Timestamps
2:27 – Hawaii
4:08 – Chef Taylor Ponte and Mill House
5:57 – Fun Facts about Hawaii
11:25 – COVID-19
12:16 – Chef Taylor Ponte Joins the Show
15:50 – Being a Young Leader
18:06 – Learning Thomas Keller
22:44 – Kitchen Pet Peeves
27:28 – Developing Recipes
32:18 – Locally Sourced and Sustainable
39:56 – No job too big, no job too small
42:22 – Chef Life
46:00 – Chef’s Table
50:52 – Staff Progression
59:14 – Culinary Successes and Disasters
1:03:44 – Taylor’s Inspirational Quote
Timestamps
1:00 – The Sweet Side of the Industry
2:22 – Butter
3:39 – Foodservice Industry
6:25 – Fun Facts: Restaurant Statistics
9:10 – Favorite Desserts
14:01 – Chef Suzanne Daly Joins the Show
15:29 – Education during COVID-19
16:33 – Baking & Decorative Arts
22:07 – Hybrid Learning & Student Bakery Store
29:47 – Rivalries between Sweet and Savory
32:45 – Chef Tips & Tricks for Baking
37:31 – Cakes & Frosting
41:57 – Helping Students find their Strengths
44:52 – Shift in Student Demographics
49:16 – Bakery Garden and Pallet Training
53:17 – Savory Pastries
55:50 – The scoop on White Chocolate, Yeast and High Elevations
1:00:23 – Suzanne’s Inspirational Quote
Timestamps
1:32 – Fun with Grammar
7:48 – Trade Magazines
9:17 – Joe Carbonara Joins the Show
12:57 – Magazine End User
15:11 – Design Market
16:08 – Editorial Staff
17:59 – Launching a Publication
20:11 – A Place for Print
27:04 – Editorial Voice & Integrity
31:52 – The Forecasts
34:14 – Robots in the Kitchen
42:14 – COVID-19
52:33 – Joe’s Most Rewarding Article
57:43 – Joe’s Inspirational Quote
Twitter: @FES_Editor
Websites: fesmag.com and rddmag.com
Timestamps
0:37 – Regional Favorite Foods
5:57 – Glenn Loughridge Joins the Show
6:33 – Returning to Auburn University during COVID-19
8:30 – Serving Students via an App and Food Lockers
12:50 – Home Chef Meal Kits for Students
13:26 – Horticulture Students Role in the Dining Hall
19:36 – Redesigning the Dining Hall at Auburn
23:04 – Streamlining out of Necessity
24:22 – Flexibility Saved Us, and Other Lessons Learned
27:43 – Creative Approach for Choosing Partners
32:33 – NACAS
35:08 – 24,000 Transactions a Day
36:11 – Stadium and Sports Venues
39:34 – Boiled Peanuts, Funnel Cake & a Good Pretzel
43:14 – The Winding Path to Director of Dining Services
46:34 – Culinary Successes and Tragedies
50:17 – Keeping Up with Trends
53:28 – The Legend of the War Eagle
55:40 – Glenn’s Inspirational Quote
Time Stamps
1:37 – Remodeling
3:22 – Justin Green and Fiserv Forum Introduction
6:03 – Time Travel
9:00 – Justin Green Joins the Show
10:38 – Cream City Cluckery, 1st Ghost Kitchen in Sports Entertainment
15:54 – Recipe Development & Pick Up
18:00 – The Fiserv Forum
21:58 – Keeping it Local
22:55 – Striving for Excellence
25:54 – Changing Menus for different Entertainment
27:32 – High Five to the Staff
30:39 – COVID-19
32:57 – What the Players Eat
34:08 – Fan Favorites
37:48 – Events at Fiserv Forum
41:58 – Fast Five, Get to know Justin
49:30 – Bucks in the Playoffs
54:38 – Justin’s Inspirational Quote
Social Handles:
@operationfandb
www.operationfandb.com
Timestamps
2:11 – Chef Gale Gand Introduction
3:52 – The Michelin Star
9:01 – Michelin Star Rating Criteria
11:17 – Customers and Reviews
16:48 – Chef Gale Gand Joins the Show
17:35 – Teaching during COVID-19
18:58 – Working in Television “Sweet Dreams”
26:15 – Life in the Limelight
29:09 – Receiving The Red M (Michelin Award)
32:46 – Baking with Julia Child
35:15 – Journey to becoming a Pastry Chef
42:35 – Baking Promotes Better Mental Health
45:48 – The Dish on Dishes
48:59 – Raising Chickens
54:53 – Gale’s Root beer
58:33 – Madagascar Vanilla
1:02:10 – Cooking at Home
1:06:36 – Must-Have Equipment
1:11:22 – Always Say Yes
1:14:02 – Jessica Hits the Road
1:17:01 – Induction Love
1:19:28 – Gale’s Inspirational Quote
Timestamps:
1:20 – Listen to Episode 17, if you haven’t!
3:19 – The importance of organization in the kitchen
5:39 – Chef Angus An’s credentials
7:20 – History of the James Beard House
8:58 – Chef Angus restaurant rundown
10:39 – Chef Angus joins the show!
11:28 – Angus’ new cookbook
12:26 – Navigating COVID with several restaurants
20:52 -- Travels to Thailand and influence on menus
22:10 – Angus’ introduction to Thai food
25:36 – The art of layering flavors
29:22 – Constructing recipes for a cookbook
37:05 – Managing staff across multiple restaurants
41:55 – Experience with consulting
43:44 – Angus’ experiences cooking at the James Beard House
47:38 – Learnings from the 2008 recession
52:41 – Angus’ favorite dishes
55:37 – Angus’ least favorite dishes
57:43 – Inspirational quote
58:43 – Outro
Timestamps
1:03 – K-12 Foodservice
5:30 – Summer Foodservice
10:30 – Amy Lawrenz Joins the Show
12:22 – Two Independent Districts with Two Independent Views
15:00 – Different options for K through 12
17:30 – Serving through the Summer
20:02 – Budget & COVID-19 Challenges
29:50 – Student Input
33:43 – Wisconsin, The Dairy State
35:31 – Semi-Homemade
37:06 – Foodservice Speed & Flexibility
40:21 – Reenergize & wellness Breaks
43:46 – Amy’s Inspirational Quote
Timestamps
1:09 – Breweries in Milwaukee, WI
4:16 – Varieties of Beer
6:41 – Food at Breweries
7:52 – Chef Rich’s Tips & Tricks: Steeling a Knife (video) https://vollrathfoodservice.com/Vollrath-Podcast/The-Vollrath-Feed-Episode-19
10:05 – Chef Guy Davies Joins the Show
12:58 – Good City Brewing, Downtown
18:00 – The Menu
19:25 – Guy’s Journey to Becoming a Chef
23:28 – Creative Outlet
27:22 – Open Kitchen / Performance Art
30:44 – Good City Beers
38:10 – Beer & Food Pairings
43:25 – Consistency
45:19 – COVID19
49:43 – Guy’s Inspirational Quote
Timestamps
0:55 – A Second Chance
12:40 – Chef Brandon Chrostowski Joins the Show
13:29 – EDWINS Leadership and Restaurant Institute
16:12 – Providing Hope
19:48 – Culinary Math & Life Lessons
23:48 – The Application Process
27:33 – The Teaching Process
32:06 – The Campus
35:28 – Finding Success
37:07 – Knife Skills
39:22 – Success Stories
41:53 – A Typical Day
43:39 – COVID19
50:50 – The Future of EDWINS
55:35 – Favorite & Least Favorite Dishes
1:04:12 – How to Apply or Contribute
1:05:30 – Brandon’s Inspirational Quote
Timestamps
2:49 – Culver's
3:57 – The Perfect Burger
5:20 – Unusual Burgers
7:33 – Custard
12:58 – Craig Culver Joins the Show
14:53 – All About the People
17:30 – Nearing 1000 Good Restaurants
21:15 – Core Values
26:36 – History of the Butter Burger
33:17 – Customer Loyalty
35:06 – The Drive Through
37:17 – Custard Machines
41:02 – Finding Flavors
43:23 – Start-Up Challenges
46:54 – Thank You, Farmers
48:44 – 1984: Starting Culver's
53:49 – Work / Life Balance
56:53 – New and Exciting Things
59:47 – Craig’s Inspirational Quote
Timestamps
0:39 – Chef Jereme McGovern, Chicago-area chef
1:44 – Chef Seth VanderLaan, President Heart of House Hospitality
2:30 – Chef Ashlea Tobeck, Executive Chef at Children's Hospital Colorado
2:55 – Chef Mary Kastman, owner of Driftless Cafe
3:38 – Chef Joe Schumaker, President, and CEO of Food Space
4:19 – Jim Contardi, AutoQuotes CEO
5:02 – Chef Lisa Ludwinski, owner of Sister Pie
6:00 – Chef Shannon Solomon, director of nutrition services for Aurora Public Schools in Colorado
7:32 – Chef Yia Vang, owner of Union Hmong Kitchen and Vinai
9:23 – Dan Hinchley, Vice President of Manufacturer Partnerships at Partstown
11:26 – Chef Caitlin Cullen, owner of Tandem
12:12 – Chef Paul Short, program chair culinary arts at Madison Area Technical College
13:17 – Chef Rich Rupp, Vollrath Company
Timestamps
2:09 – Pizza Crust
4:53 – Education / Talent
9:40 – Learning
13:05 – Pop Quiz
16:45 – Chef Paul Short Joins the Show
19:56 – How Culinary Learning is Changing
21:54 – Farm Direct
30:27 – The Curriculum
34:58 – The Students
37:06 – Organization
41:21 – Kitchen Renovation
44:38 – MATC Chef Series
49:00 – Favorite Dish
53:37 – Paul’s Last Thoughts & Inspirational Quote
Timestamps
3:52 – Doing great things through foodservice
8:58 – Chef Caitlin Cullen joins the show
13:09 – Cooking in Lindsay Heights
17:45 – Success stories
19:05 – English teacher to restaurant owner
21:24 – Impacting lives
25:56 – Serving over 30k free meals during COVID-19
31:31 – Landing on Milwaukee
33:19 – Building her resume
39:02 – How to donate (www.TandemMke.com)
40:35 – Caitlin’s inspirational quote
Timestamps
2:17 – Partstown, go to the Pros
8:39 – Dan Hinchley Joins the Show
9:27 – Dan’s start at Partstown
12:17 – Growing Partstown
16:08 – Culture
17:30 – Why OEM Parts?
20:20 – Partstown Technology
23:45 – Growth Strategies
27:55 – Technical Service
30:18 – Service Stories
34:47 – Partstown Forecast
40:35 – Partnerships
42:36 – COVID-19
48:20 – Dan’s Inspirational Quote
1:16 – Hmong culture
3:50 – Road trip
4:58 – Chef Yia Vang joins the show
6:15 – Always a chef
10:18 – Chef Yia’s father
19:57 – Coming to U.S.
24:13 – Finding his cooking style
27:16 – What is authenticity
34:56 – Wood fire grilling
40:55 - Kamayan feasts
44:52 – Hmong food philosophy
55:28 – Chef Yia’s inspirational quote
0:55 - Chef Seth joins the show
1:49 - Evolution of FOH cooking
4:04 - Induction, the future of FOH
8:21 - Chef's favorite Miller Park creation
9:33 - Ballpark food has come a long way
13:14 - Tips for retrofitting for FOH cooking
15:25 - Change management is key
16:06 - Chef Seth's quote
Timestamps
1:57 – Public school foodservice
4:18 – Introducing healthy options
5:26 – Allergies and dietary guidelines
7:16 – Reminiscing school lunch favorites
11:05 – School lunch: now vs then
14:10 – Shannon Solomon joins the show
15:19 – Shannon’s journey to public schools nutrition services
22:55 – The 3 Rs: resources, regulations & relationships
24:54 -– Healthy school eating & education
26:50 – Passionate about customer service
31:50 – Balancing budgets
35:00 – Menu options from K-12
39:49 – Finding inspiration
42:49 – Dine with us
46:17 – Aurora foodservice mission
50:50 – Customer experience
54:22 – Favorite kitchen equipment
58:11 – Covid-19
1:03:08 – Peanut butter crunch bars!
1:08:06 – Shannon’s inspirational quote
Timestamps
1:58 – Buffets, are you a fan?
4:52 – Buffet equipment you might not think about
6:57 – Campus buffet transformations
9:42 – Why do we like buffets?
10:47 – Good luck making this at home
14:33 – Chef Joe joins the show
15:45 – Is buffet a bad word?
17:13 – The conversion of buffets
20:09 – Will we go back?
24:50 – What can we do temporarily?
29:58 – Will we tolerate inconvenience?
32:17 – Foodservice Justice League
33:53 – Chef Joe’s best/worst buffet experience
38:47 – Chef Joe’s tips for self-service areas
41:12 – “Gas-aurant”
45:15 – Be the expert
Follow Sister Pie on Facebook and Instagram
Follow Chef Rich and Justin on Twitter @ChefRrupp @Jupehr
Timestamp
2:19 – Lisa Ludwinski – Sister Pie
4:40 – What defines pie
8:16 – Vodka crust, Pi Day and Pie Town, NM
11:00 – Lisa joins the show
15:56 – Her journey to baking
16:59 – Incorporating performing arts
19:22 – Naming Sister Pie
23:02 – Surviving Covid19
29:44 – Sister Pie bakery favorites
30:45 – Science of the crust
34:44 – Lisa’s kitchen style
36:08 – Sister Pie classes
39:44 – Tips and tricks
41:22 – Pie it Forward
44:00 – The ultimate dessert
48:44 – Lisa’s inspirational quote
1:08 – What is AutoQuotes?
4:40 – Cooking at home
6:40 – Electric, gas, or induction
13:33 – Chef Rich “Quarantine Cooking” recipe
14:53 – Staple pantry ingredients
17:34 – Italian sausage pasta recipe
19:20 – Jim Contardi, AutoQuotes CEO, joins the show
26:09 – AQ growth strategies
30:57 – What’s next
33:34 – AQ project process
36:08 – Jim’s background
42:42 – AQ and Covid19
47:32 – Jim’s inspirational quote
Bonus Recipe
Sausage Pasta
This is an easy, quick throw together meal when you suddenly realize that you don’t have anything planned for dinner. Pasta, tomatoes and sausage make a satisfying and flavorful meal. We always keep these ingredients on hand and this is one of our go to quick and easy meals.
Easily serves 4
1 lb. Bowtie Pasta
1 T Olive oil
1 lb. Italian sausage (approximately)
1.5 C. Onion, diced
4 cloves Garlic, minced
16 oz. Chicken stock
1 tsp. Chicken base such as Better than Bullion or 1 bouillon cube to make stock a little richer
1.5 tsp. Dried basil
1 tsp. Dried Oregano
2 ea. 14.5 oz. can, diced tomatoes
1 ea. 10 oz package frozen spinach, chopped (5 oz. fresh may also be used)
1 C. Grated Parmesan Cheese, served on the table
Red pepper flakes (optional)
Cook pasta as directed on package to just tender, drain, do not rinse
In a large skillet or sauté pan on medium high heat, heat sausage crumble with spoon into bite size pieces. When most of sausage is brown, (halfway done) add onion and cook until sausage is cooked, and onion is just tender.
Add garlic and continue stirring frequently for one minute.
Add tomatoes and juice, spinach, basil, oregano, chicken broth and chicken base or bouillon. Simmer for 5 minutes. Use spoon to scrap any of the fond off the bottom of the pan.
Add cooked, drained pasta and mix together.
Serve. Top with grated parmesan cheese and red pepper flakes.
Follow Chef Rich and Justin on Twitter! @ChefRrupp @Jupehr
Follow Joe and Food Space @My_FoodSpace
1:02 – Joe Schumaker introduction
2:06 – Ghost kitchens
6:22 – Food delivery
10:06 – 3rd party delivery
12:02 – Ghost kitchens vs expansions
15:46 – Joe joins the show
19:10 – Focus on the food & kitchen design
21:52 – ghost Kitchens & cloud kitchens
25:21 – How Covid-19 is changing restaurant concepts
29:30 – Delivery technology & increasing food quality
30:44 – Joe’s perspective on 3rd party delivery & what’s to come
41:29 – Ghost kitchen’s flexibility to rebrand
47:45 – Joe’s inspirational quote
1:55 – Local restaurants & sourcing of local ingredients
4:10 – Farm to table, artisan and other industry terminology
7:03 – What inspires chefs to get into the industry
9:00 – Chef lifestyle
12:20 – Locally sourced ingredients, what to look for
15:35 – Chef Mary Kastman joins the show
15:53 – What sparked Chef Mary’s interest in foodservice
20:35 – Expectations after culinary school
22:28 – Being a woman in foodservice
25:03 – Finding balance
28:51 – The path to Viroqua
33:11 – Chef Mary talks about “localism” & leadership
45:00 – Favorite dishes & failures
49:10 – Inspirational quote
0:59 – Rich’s garden update
3:12 – Purchasing decision process
5:52 – Buyer’s remorse
7:23 – Rich hits a sore spot with Justin
9:45 – Look good, feel, good, play good
12:44 – Total cost of ownership
14:43 – Chef Ashlea joins the show
18:29 – Chef Ashlea’s story up to Children’s Hospital
29:33 – Chef Ashlea moves into executive position
34:39 – Facilitating flexible and versatile expansion
39:19 – Chef Ashlea’s buyer’s remorse
40:22 – The power of a spoon
46:53 – Chef Ashlea’s inspirational quote
1:37 – NSF: what is it?
4:17 – NSF and the law
5:36 – How NSF relates to smallwares
9:00 – Chef Seth VanderLaan joins the show
12:13 – How Chef Seth became interested in sustainability
15:57 – Developing menus for Miller Park
18:43 – Food safety in a stadium setting
23:08 – Foodservice in a post-COVID world
40:49 – Chef Seth’s inspirational quote
Grandma’s chicken soup recipe from Dr. Rennard: https://www.unmc.edu/publicrelations/media/press-kits/chicken-soup/recipe.html
Chef Rich’s dumpling recipe: https://vollrathfoodservice.com/Vollrath-Podcast/Welcome-to-The-Vollrath-Feed-Episode-2/Chef-Rich-s-Dumpling-Recipe
Show Order
0:32 – Chicken soup: good for the soul, good for the body
5:13 – The difference between stock and broth
7:03 – How to make your own chicken stock
12:57 – The secret to a quality dumpling
15:32 – Chef Jereme McGovern joins the show!
23:10 – How Chef Jereme is giving back to his foodservice family
29:49 – Advice for setting up a ghost kitchen
31:27 – How you can help
36:49 – Outro
0:00 – About the podcast
0:54 – Relating the industry to everyday situations
2:57 – Chef Rich’s story
14:58 – What to expect from a Vollrath University training session
16:52 – The wax demo
19:12 – Looking ahead