Explorez tous les épisodes du podcast Walk-In Talk Podcast

In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope.

Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his Perfect 200 rub and honest talk about the grind of the competition circuit, marriage on the road, barbecue family and why he still watches every face in the room when people take that first bite. Together, Stan and Tillman dig into why barbecue has such a deep emotional pull, how the barbecue community shows up for each other, and what it means to use food as a vehicle for comfort, connection and service.

Key takeaways:

• What it takes for Operation BBQ Relief to activate in places like Jamaica and why safety, dignity and cultural respect matter as much as the food.

• How a pulled pork sandwich, a parking lot and one stranger’s gratitude helped Stan find his “why” and changed how he sees the work forever.

• Why competitive barbecue is a family sport for Tillman, how his wife Amy became the real secret weapon, and why the barbecue community feels like a second family.

• Simple ways listeners can get involved, from volunteering with OBR at OBR.org to supporting the people doing the cooking in their own communities.

About Walk-In Talk Podcast and Walk In Talk Media:

• Walk-In Talk Podcast is hosted by food industry veteran and storyteller Carl Fiadini, shining a light on the flavor, the hustle and the heart of the industry. Walk-In Talk is the official podcast for the New York, California and Florida Restaurant Shows and the Pizza Tomorrow Summit, and the on-site media partner for the US Culinary Open at the NAFEM Show. Walk In Talk Media is also the North American media platform for The Burnt Chef Project and regularly supports cause driven partners like Operation BBQ Relief and Hogs for the Cause. Recorded at Ibis Images Studios, where food photography comes alive and Carl gets the first bite. Learn more at thewalkintalk.com.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Takeaways:

• The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts.
• Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen.
• Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world.
• The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face.
• A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences.
• In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements.

Mentioned in this episode:

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Chef Ciji Castro imparts invaluable insights into the art of transforming humble ingredients into delectable comfort food, emphasizing the critical need for resourcefulness in the face of escalating food insecurity. Throughout our dialogue, she shares her expertise in crafting a traditional puerco guisado, a slow-cooked pork stew, while ingeniously demonstrating how to stretch this dish to nourish a family of five for under ten dollars. Furthermore, Chef Castro elucidates the significance of culinary traditions, not merely as recipes but as vessels of resilience and community connection, inviting listeners to engage with their own familial narratives through food. She also provides practical tips on reducing kitchen waste, showcasing the importance of creativity in meal preparation. Our conversation ultimately serves as a poignant reminder of the power of food to unite and uplift individuals during challenging times, as well as the importance of seeking assistance without stigma.

Takeaways:

• Chef Ciji Castro emphasizes the importance of resourcefulness in cooking, especially during times of food insecurity.
• In this episode, we discuss how traditional recipes can be adapted using modern techniques without losing their authentic flavors.
• The conversation highlights the significance of community support in addressing hunger and food insecurity issues in Tampa Bay.
• Ciji shares practical tips on turning affordable staples into delicious meals that can feed a family while keeping costs low.
• We explore the cultural significance of dishes like pasteles and their role in preserving family traditions and history.
• The episode stresses the need for open-mindedness when it comes to food sustainability and making the most of available ingredients.

Mentioned in this episode:

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

In this very powerful episode of the Walk-In Talk Podcast, host Carl Fiadini sits down with Chef Janine Pezarro and Chef Brett Wright to explore what resilience truly looks like behind the kitchen doors.

Janine opens up for the first time about the murder of her family, the trauma that followed, and how she transformed that pain into purpose — from Michelin-level pastry kitchens to the founding of The Warrior’s Path, a course helping men reconnect with courage and emotional strength.

Brett shares his own transformation — escaping gang life, finding salvation in cooking, and building Bib Gourmand recipient, Palm Beach Meats, and the only Kobe-certified operations in the U.S. into a budget friendly experience. His leadership philosophy centers on empathy, equality, and giving his team the opportunities he never had.

It’s raw, vulnerable, and inspiring — proof that food can be the bridge between survival and strength.

🎙️ Featuring:

• Chef Janine Pezarro — Founder, The Warrior’s Course

• Chef Brett Wright — Executive Chef / Owner, Palm Beach Meats

• Hosted by Carl Fiadini, Walk-In Talk Media

Takeaways:

• Chefs Janine Pezarro and Brett Wright discussed their innovative approaches to classical dishes, exemplified by their unique use of beurre blanc with beef, showcasing culinary creativity.
• Brett Wright emphasized the importance of accessibility in gourmet dining, striving to make high-quality wagyu meat available to the average family rather than limiting it to fine dining establishments.
• Janine Pezarro shared her profound personal journey, illustrating how her experiences have shaped her culinary philosophy, emphasizing the emotional connection food can foster.
• The conversation highlighted the challenges faced by women in the culinary industry, with Janine recounting her experiences of harassment and the resilience required to navigate a male-dominated environment.
• Both chefs expressed a strong commitment to mentoring and uplifting their staff, recognizing that true leadership involves empowering others to reach their potential in the kitchen.
• The episode concluded with reflections on personal growth, as Janine shared her desire to inspire others through motivational speaking and her journey of self-discovery in the culinary arts.

Mentioned in this episode:

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

This podcast episode features two distinguished guests, Vnay Bedi of Cox's Seafood and Chef Mohamad ElBanna from The Birria Bros, who share their culinary insights and experiences. The central theme revolves around the resilience and dedication required in the seafood industry, particularly following the adversities faced during the recent hurricanes that impacted supply chains. Vnay articulates the commitment of Cox's Seafood to quality and sustainability, emphasizing their chemical-free practices and full traceability in sourcing Gulf shrimp. In tandem, Chef Mohamad presents two exquisite dishes: Aleppo Butter Shrimp with Toum Lime Crema and Smoked Pineapple Relish, alongside Pomegranate Glazed Lamb Loin with Whipped Feta and Charred Corn Esquites, showcasing the harmonious fusion of flavors that stem from integrity and passion in culinary arts. Together, they illuminate the profound connection between sourcing quality ingredients and the artistry of cooking, underscoring how these elements coalesce to create exceptional gastronomic experiences.

Engaging with the culinary arts often reveals profound narratives that intertwine personal passion with the intricate workings of the food industry. Vnay Bedi, of Cox's Seafood, exemplifies this connection through his commitment to providing high-quality Gulf seafood. This episode invites listeners into the tumultuous journey of rebuilding after the devastation wrought by hurricanes on the Gulf Coast. Bedi discusses the resilience required to maintain a standard of excellence in the face of adversity, emphasizing the transparency and traceability of their products. Chef Mohamad ElBanna, from The Birria Bros, complements this narrative by transforming these premium ingredients into exquisite dishes that showcase the depth of flavor inherent in Gulf shrimp and Aussie Select lamb. The episode serves as a reminder that the stories behind our food are as significant as the meals themselves, highlighting the essential role of integrity in both sourcing and culinary creation.

Takeaways:

• Vnay Bedi's transition from corporate retail to Cox's Seafood exemplifies a commitment to quality and sustainability in the seafood industry.
• Chef Mohamad ElBanna's unique culinary creations, such as the Pomegranate Glazed Lamb Loin, reflect a deep respect for both tradition and innovation in gastronomy.
• The podcast highlights the resilience of the Gulf seafood industry, particularly in the wake of natural disasters that have disrupted supply chains.
• The emphasis on chemical-free seafood at Cox's Seafood underscores a growing consumer demand for transparency and traceability in food sourcing.
• Chef Mohamad ElBanna's incorporation of local ingredients and techniques showcases the importance of regional flavors in modern cuisine.
• The collaboration between Cox's Seafood and The Birria Bros exemplifies the power of partnerships in the culinary world, driving both quality and creativity.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

The conversation today centers around the culinary journey of Chef Andy Nassar from Keel Farm, as he shares his insights on the art of cooking, mentorship, and the evolution of the restaurant industry. A particular highlight of our discussion is Chef Nassar's creative approach to traditional dishes, exemplified by his innovative take on bibimbap, which harmoniously blends Korean flavors with Southern barbecue influences. Additionally, we delve into the intricacies of another dish, moqueca, as he reflects on the cultural influences that shape his culinary style. Chef Nassar emphasizes the importance of passion and authenticity in cooking, advocating for a balance between creativity and the fundamental essence of food. Join us as we explore the passion that drives Chef Nassar and the future of dining at Keel Farm.

Takeaways:

• Chef Andy Nassar's culinary journey exemplifies the importance of passion and creativity in the kitchen.
• The integration of local ingredients and cultural influences is pivotal in Chef Andy's approach to menu development.
• Chef Andy emphasizes the significance of mentorship within the culinary industry to inspire the next generation of chefs.
• The podcast discusses how Chef Andy blends traditional dishes like bibimbap with local flavors to create unique culinary experiences.
• In the conversation, Chef Andy reflects on the balance of maintaining authenticity while pushing creative boundaries in cooking.
• The episode highlights the role of media and social platforms in shaping contemporary dining experiences and restaurant visibility.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Chef Abhi Sukul, the esteemed owner of Lajawab Indian Cuisine, embodies the essence of culinary dedication, having transformed his passion for cooking into a thriving endeavor in St. Petersburg, Florida. Born in Kolkata, a city renowned for its vibrant food culture, Chef Abhi's culinary journey began in his mother's kitchen, where he learned that cooking is an art requiring both patience and passion. In this enlightening discourse, we delve into his remarkable odyssey, from navigating the global hospitality landscape with Marriott to overcoming the adversities posed by the pandemic, which initially threatened to derail his ambitions. Chef Abhi's unwavering spirit led him to rebuild, ultimately establishing Lajawab, where he meticulously crafts dishes that not only reflect the rich tapestry of Indian cuisine but also aim to evoke joy in every guest. Join us as we explore the intersection of tradition and innovation through the lens of a chef who ardently believes that every dish should leave a lasting impression, not merely of satisfaction but of sheer delight.

Lajawab - Authentic Indian Cuisine

Lajawab Indian Cuisine (@lajawab4u) • Instagram photos and videos

Takeaways:

• Chef Abhi Sukul emphasizes the significance of patience and passion in culinary arts, which he first learned in his mother's kitchen.
• The chef's journey from Kolkata to global experiences showcases the universality of hospitality in the culinary field.
• Chef Sukul's dedication to authentic Indian cuisine is reflected in his meticulous preparation of dishes, such as his signature butter chicken and coconut mushroom curry.
• The story of overcoming adversity during the pandemic illustrates the resilience of entrepreneurs in the restaurant industry.
• Abhi Sukul's commitment to mentorship in the culinary arts highlights the importance of passing on knowledge to future generations of chefs.
• The chef's culinary philosophy centers around the joy of cooking and the profound impact that food can have on people's happiness.

🎙️ About Walk-In Talk Media

Walk-In Talk Media (WITM) is the official media partner of the NY, CA, and FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open at NAFEM, telling the real stories behind the food industry through chef-driven podcasts and cinematic content.

WITM proudly supports The Burnt Chef Project, Operation BBQ Relief, and Hogs for the Cause, using media to drive mental-health awareness and community impact.

Partners include RAK Porcelain USA, Metro Foodservice Solutions, Crab Island Seafood, Pass the Honey, and Aussie Select.

📩 Learn more at walkintalkmedia.com or follow along on LinkedIn and Instagram.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully...

This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability, highlighting Jennifer's initiative, the Sustainable Supper Club, which aims to combat food waste through innovative dining experiences. Chef Reyes contributes his expertise by crafting two exceptional dishes that not only showcase his culinary creativity but also reflect his commitment to sustainable practices. Additionally, we engage in a discussion regarding the intersection of hospitality and intention, underscoring how food can serve as a catalyst for meaningful change within our communities. Join us as we illuminate the vital narratives that emerge when gastronomy is approached with a conscientious mindset.

Takeaways:

• In this episode, we explored the profound impact of food sustainability and its critical role in combating food waste and supporting local communities.
• Chef David Reyes elaborated on the significance of seasonality in culinary practices, emphasizing the need for responsible ingredient sourcing and usage.
• Jennifer Weinberg shared her journey in founding Sustainable Supper Club, highlighting the importance of raising awareness about food waste through unique dining experiences.
• The discussion underscored the necessity of collaboration between chefs and nonprofits to foster community engagement and promote sustainable practices in the culinary industry.
• Listeners were encouraged to reflect on their own food consumption habits and the importance of minimizing waste in their kitchens and dining experiences.
• The episode concluded with a focus on upcoming events that blend culinary artistry with environmental consciousness, inviting listeners to participate in meaningful change.

Companies mentioned in this episode:

• Sustainable Supper Club
• Neighborhood Farms USA
• Valdo
• Tank Brewing Company
• Sipsafe Solutions
• Hungry Harvest
• Rosemary's Miami

Mental health and work-life balance in the kitchen are of paramount importance within the hospitality industry, and this discussion is poignantly highlighted by our distinguished guests, Chef Ben Goldman and Tom Mitchell from The Burnt Chef Project. Chef Goldman, with his extensive experience across high-volume restaurants and advocacy work, illuminates the pressing need for healthier environments in culinary spaces. Tom Mitchell further expands on this critical dialogue, sharing insights into the mission of The Burnt Chef Project, which aims to foster awareness and provide resources for mental wellness within the sector. The episode delves into the transformative power of community and support systems, encouraging those in the industry to seek help and connect with peers. Listeners can expect an engaging exploration of the challenges faced by culinary professionals and the steps being taken to cultivate a more supportive and sustainable workplace culture.

In this enlightening episode of the Walk-In Talk Podcast, the spotlight is cast upon the vital yet often neglected discourse surrounding mental health and work-life balance within the culinary profession. Featuring Chef Ben Goldman, a culinary expert with a trajectory spanning various esteemed kitchens, and Tom Mitchell from the Burnt Chef Project, this episode serves as a compelling exploration of the challenges faced by culinary professionals. Goldman shares his personal narrative, revealing the intense pressures and emotional toll that come with working in high-stakes restaurant environments. He articulates a profound need for a cultural shift in the industry, advocating for increased mental health awareness and support systems to assist chefs in navigating their demanding careers.

Mitchell complements Goldman’s insights by elaborating on the mission of the Burnt Chef Project, which seeks to establish sustainable kitchens that prioritize mental well-being. He discusses the organization's initiatives aimed at fostering healthier work environments and dispelling the stigma associated with mental health issues. This dialogue underscores the importance of community and shared experiences as pivotal elements in addressing the mental health crisis affecting the hospitality sector. The episode also features a live segment from the California Restaurant Show, highlighting the evolving expectations of guests and the necessity of delivering not just exceptional food, but also profound hospitality experiences.

As the conversation unfolds, listeners are presented with actionable advice and resources to help cultivate a supportive and balanced professional life. The episode serves as a clarion call to the culinary community, urging individuals to seek help, engage in open dialogues, and contribute to a culture that values mental health as an integral component of success in the culinary arts. Through their candid discussions, Goldman and Mitchell illuminate the path towards a brighter, more supportive future for the hospitality industry.

Takeaways:

• This episode of the Walk-In Talk Podcast addresses the critical issue of mental health in the hospitality industry, emphasizing the urgent need for open conversations.
• Chef Ben Goldman shares his journey of recovery and the importance of finding a healthy work-life balance in a high-pressure culinary environment.
• Tom Mitchell discusses the mission of the Burnt Chef Project, which aims to provide resources for mental health support within the restaurant community.
• The podcast highlights the significance of community and connection in combating loneliness and substance abuse among hospitality workers.
• Listeners are encouraged to seek help through initiatives like Ben's Friends, emphasizing the importance of sharing struggles with those who understand.
• The discussion underlines that changing the culture of the hospitality industry requires...

Ciji Castro, the founder of Domestic Gourmet, joins us on the Walk-In Talk Podcast to explore the profound significance of culinary heritage and its impact on contemporary cuisine. This episode centers around her exquisite dish, Bistec Empanizado, which embodies not only the flavors of her cultural roots but also the essence of family legacy and connection. Ciji passionately discusses her mission to preserve Latin food traditions and share them with a broader audience, emphasizing the importance of family recipes passed down through generations. She elaborates on the creative fusion of flavors she employs, including a unique Cuban-Chinese twist, which further exemplifies the rich tapestry of cultural influences in her cooking. Our conversation delves into the role of food as a bridge between tradition and modernity, demonstrating how culinary practices can unite diverse communities and foster a deeper understanding of heritage.

Thanks to Crab Island Seafood and Del Encanto Foods for supplying and supporting our show!

Link to our article from Executive Tradeshow Magazine:

Podcast Generating Buzz for Restaurant Events’ Shows

Takeaways:

• Ciji Castro emphasizes the importance of preserving Latin food traditions through her culinary endeavors.
• The dish Bistec Empanizado represents a fusion of family recipes and innovative flavors, showcasing cultural heritage.
• In the podcast, Ciji discusses how her upbringing influences her commitment to sharing authentic recipes with new audiences.
• Cultural representation in food is vital, as it fosters connections and understanding across diverse communities.
• Ciji's black bean recipe, a cherished family legacy, has gained recognition as a leading Spanish language result on Google.
• The conversation highlights how food and music serve as powerful unifying forces in bridging cultural gaps.

Crab Island Seafood Company | Seafood Spreads

Del Encanto Foods

Mentioned in this episode:

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Chef Paul Gaskins joins us today to delve into the pressing issue of rising food costs and their implications for both the culinary industry and consumers. As we explore the intricacies of ingredient pricing, it becomes evident that these financial dynamics not only influence how restaurants curate their menus but also significantly affect the dining experiences of patrons. Chef Paul, from the Inn at Celebration, shares his culinary expertise by preparing exquisite dishes such as seared scallops paired with passion fruit leche de tigre and a crab and kimchi fried rice enhanced with saffron aioli. Through our discussion, we aim to illuminate the broader context of food value in today's economy, examining how these escalating costs shape our perceptions of quality and affordability in the dining landscape. Join us as we navigate the intersection of culinary artistry and economic reality, providing insights that resonate with chefs and diners alike.

In this thought-provoking episode of the Walk-In Talk Podcast, Chef Paul Gaskins engages in a comprehensive discussion about the intricacies of the culinary industry amidst rising food prices. With his trademark culinary flair, he prepares two delectable dishes, utilizing ingredients that are both accessible and innovative. The conversation delves into the vital themes of sustainability and the shifting perceptions of value in dining experiences. Chef Paul articulates the delicate balance between maintaining quality and ensuring affordability for guests, while also addressing the need for chefs to be resourceful and creative in their approach to menu development. As he shares his culinary philosophy, listeners are invited to reflect on the broader implications of food sourcing and the artistry involved in transforming humble ingredients into exceptional dishes. This episode is a compelling exploration of the intersection between culinary excellence and economic realities, offering valuable insights for anyone passionate about the world of food.

Takeaways:

• The escalating prices of ingredients profoundly influence the operations of restaurants and the perceived value of dishes.
• Chef Paul Gaskins emphasizes the importance of creativity in menu design amidst rising food costs.
• The culinary world is witnessing a shift in what constitutes luxury dining, moving beyond traditional expensive ingredients.
• Utilizing leftover ingredients creatively is not only sustainable but also a testament to a chef's ingenuity and resourcefulness.
• Diners today are more discerning, seeking memorable flavors rather than merely judging based on portion size.
• Increasing awareness of food sourcing and costs is essential for fostering appreciation for the culinary arts.

Mentioned in this episode:

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

The central theme of today's podcast revolves around the intricate journey of Aussie Beef and Lamb, as we delve into the multifaceted perspectives of our distinguished guests, Sabina Kindler and Chef Thomas Mandzik. Sabina, whose extensive experience traverses the realms of agriculture, livestock genetics, and marketing, provides a profound narrative that encapsulates the sustainability, flavor, and passion inherent in Australia's revered red meat industry. Together with Chef Thomas, we explore the culinary applications of these premium products, highlighting their unique qualities that set them apart on global menus. Our discussion offers insights into the collaborative relationship between chefs and farmers, emphasizing the importance of provenance and quality in the culinary landscape. As we navigate through this episode, we invite our listeners to appreciate the depth and richness behind each bite of Aussie Beef and Lamb, fostering a greater understanding of their role in both gastronomy and sustainable agriculture.

The Walk-In Talk podcast presents a compelling discussion centered on the nuances of Aussie Beef and Lamb, featuring the esteemed Sabina Kindler, whose rich background in agriculture offers a unique perspective on the industry. Growing up on her family’s apple orchard in the Blue Mountains, Sabina's formative experiences laid the groundwork for her transition into the cattle sector. Her narrative unfolds as she shares her journey through various roles in livestock genetics and marketing, culminating in her current position representing Aussie Beef and Lamb in the United States. Sabina passionately articulates the significance of sustainability and quality in the meat industry, shedding light on how Australian producers maintain their reputation for excellence.

Chef Thomas Mandzik, the executive chef at the Tampa Club, provides an engaging culinary counterpoint to the discussion, preparing two exquisite dishes that exemplify the versatility and flavor of Australian meats. His insights into the culinary process illuminate the relationship between chefs and producers, emphasizing the collaborative spirit that drives innovation in the kitchen. The episode also addresses the critical factors that distinguish Aussie Beef and Lamb on the global stage, including their stringent grading systems and the emphasis on environmental sustainability.

This episode is a treasure trove of information for food enthusiasts and industry professionals alike, weaving together personal stories, culinary artistry, and agricultural insights. It serves as an invitation to explore the intricate connections between food, culture, and sustainability, reinforcing the idea that the act of dining is a shared experience rooted in tradition and innovation. Through this dialogue, listeners are encouraged to appreciate not only the flavors on their plates but also the rich narratives that accompany them.

Takeaways:

• The Walk- In Talk Podcast illuminates the intricate relationship between food, chefs, and storytelling in culinary arts.
• Carl Fiadini, the host, emphasizes the importance of flavor, hustle, and heartfelt narratives in the food industry.
• Sabina Kindler, a notable guest, shares her multifaceted journey from apple farming to representing Australian beef in the United States.
• Chef Thomas Mandzik highlights the significance of creativity and collaboration in developing new dishes within the culinary landscape.
• The discussion reveals the rising prominence of Australian Beef and Lamb, showcasing their unique qualities and sustainability efforts.
• Both guests advocate for the importance of mentorship and support for women entering the agriculture and meat industry.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed...

Rona Bachour, the talented artist and baker behind Rona's Cookies, joins us to share her remarkable journey from a traditional upbringing in Lebanon and Puerto Rico to becoming a celebrated entrepreneur in the culinary world. With the onset of Covid, baking transformed from a mere familial pastime into a profound therapeutic outlet and a thriving business, earning accolades such as Best of Florida desserts for two consecutive years. Rona's creations—ranging from exquisitely decorated sugar cookies to her innovative baklava—reflect a fusion of cultural influences and personal resilience, showcasing how food transcends mere sustenance to embody connection and strength. As she navigates the intricacies of running a business, Rona emphasizes the significance of family, particularly her daughter, in shaping her culinary legacy. Join us as we delve into Rona’s inspiring narrative, illustrating the deeper meanings embedded within her delectable offerings.

Rona Bachour, the visionary behind Rona's Cookies, exemplifies the profound connection between culinary artistry and personal resilience in a narrative that transcends mere baking. Her journey, rooted in a multicultural upbringing straddling Lebanon and Puerto Rico, is an exploration of how food can serve as both a medium for expression and a source of solace. It was during the pandemic, amid the challenges of managing her full-time career in health insurance and grappling with mental health struggles, that Rona discovered the therapeutic power of baking. What began as a simple hobby, propelled by her participation in cookie decorating classes, rapidly evolved into a thriving business that garnered accolades, including the coveted Best of Florida desserts award for two consecutive years. Rona's Cookies is not merely a business; it is a tapestry woven from the threads of tradition, creativity, and familial love, where each cookie is a testament to the joy of gathering and connection.

In our conversation, Rona shares her philosophy that baking transcends its components—sugar, flour, and butter—elevating it to an art form that celebrates heritage and culture. Her creations, which include intricately decorated sugar cookies, gourmet drop cookies, and innovative baklava, reflect a harmonious blend of her Lebanese and Puerto Rican influences, resulting in flavors that are both familiar and novel. Rona’s story serves as an inspiration, illustrating how personal challenges can lead to the discovery of one’s true calling, and how food can foster connections that bridge cultural divides. As she continues to expand her business, Rona envisions a future where she can not only delight palates but also offer a glimpse into her heritage, providing customers with an experience that is rich in flavor and history.

Takeaways:

• Rona Bachour, the artist behind Rona's Cookies, discovered her passion for baking during the COVID-19 pandemic, transforming a traditional pastime into a thriving business.
• Her unique background, blending Lebanese and Puerto Rican cultures, influences her culinary creations, resulting in a distinctive fusion of flavors.
• Rona's Cookies emphasizes the importance of connection, tradition, and joy, with each creation designed to evoke fond memories and cultural heritage.
• The journey from hobbyist to professional baker was marked by significant recognition, including being awarded Best of Florida desserts for two consecutive years.
• Rona's approach to baking is both artistic and therapeutic, allowing her to disconnect from daily stressors and focus on creativity.
• Her daughter plays an integral role in Rona's Cookies, symbolizing the legacy and familial bonds that underpin the business's ethos.

Mentioned in this episode:

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America...

Chef Lee Aquino embodies a remarkable fusion of culinary expertise and dynamic leadership, overseeing seven distinct dining concepts in the vibrant St. Petersburg area. In this conversation, we delve into his journey from humble beginnings at Shoney's to becoming a pivotal figure in the culinary scene, where he balances artistic expression with the pragmatic demands of restaurant management. Throughout the episode, we explore the intricate relationship between creativity and consistency in the kitchen, as Chef Aquino emphasizes the importance of surrounding oneself with talented individuals who contribute unique perspectives. He shares invaluable insights on mentorship, the evolution of culinary styles, and the significance of cultivating a culture that prioritizes trust and collaboration among kitchen teams. As we engage with Chef Aquino, his relentless passion for the culinary arts and commitment to excellence become evident, offering inspiration not only to aspiring chefs but to all who navigate the complexities of the food industry.

Chef Lee Aquino's culinary journey is a testament to the intricate relationship between passion and profession. From his humble beginnings at Shoney's on Amelia Island, where he mastered the art of cooking eggs to order, to becoming a pivotal figure in the vibrant dining scene of downtown St. Petersburg, Chef Aquino exhibits an unwavering commitment to his craft. His culinary philosophy is rooted in a harmonious blend of rustic French techniques and contemporary flavors, allowing him to cultivate an innovative dining experience across seven distinct restaurant concepts. Each establishment carries its unique identity, yet all resonate with Chef Aquino's signature touch. His dedication to fostering a vibrant kitchen culture and building trust among his team exemplifies the leadership qualities necessary for success in the culinary industry. As he shares anecdotes from his formative years, listeners gain insight into the resilience required to thrive in a demanding and ever-evolving landscape. Ultimately, Chef Aquino's narrative serves as an inspiration for aspiring chefs and culinary enthusiasts alike, encouraging them to embrace their individuality while contributing to the larger culinary tapestry.

In the latest episode of the Walk and Talk podcast, Chef Lee Aquino elaborates on the multifaceted nature of his work as a culinary director overseeing multiple restaurant concepts. He discusses the importance of finding the right individuals to lead each kitchen, emphasizing that successful teamwork is essential in creating unique dining experiences that cater to diverse palates. Chef Aquino's culinary creations, such as the lobster French toast and the pastrami-spiced lamb tenderloin, reflect his innovative approach to cuisine, highlighting the significance of balancing tradition with modern culinary trends. Throughout the conversation, he reflects on the invaluable lessons learned from working in high-pressure environments, underscoring the necessity of adaptability and creativity in the kitchen. The episode delves into the challenges faced by chefs in today's fast-paced culinary world, shedding light on the importance of mentorship and guidance for the next generation of culinary professionals. Chef Aquino's insights resonate deeply with listeners, offering a glimpse into the heart of a chef who not only creates exceptional dishes but also nurtures a thriving culinary community.

As the episode unfolds, listeners are treated to an exploration of Chef Lee Aquino's culinary ethos, which emphasizes the significance of building relationships within the kitchen and understanding the nuances of flavor development. He candidly shares his experiences of managing chaos, whether it be from unexpected kitchen challenges or the pressures of high-profile culinary events. Chef Aquino's perspective on leadership revolves around trust and collaboration, illustrating how effective...

The salient point of this podcast episode centers on Chef Ricardo Castro's unwavering dedication to his craft as he navigates the culinary landscape. Ricardo, a classically trained chef with Puerto Rican roots, exemplifies the spirit of resilience and creativity, as he shares insights into his journey and the innovative techniques that define his approach to baking. In this conversation, we delve into the intricacies of laminated dough, exploring the transformative potential of croissants and cinnamon buns, which he reimagines with exceptional artistry. Ricardo's commitment to quality, devoid of shortcuts, underscores the heart and soul he infuses into every creation at Chef and the Baker, a beloved establishment within the Tampa food scene. Through his narrative, we witness the trials and triumphs that shape not only his professional life but also his personal ethos as a creator and a leader in the culinary world.

Takeaways:

• Chef Ricardo Castro embodies a profound dedication to his craft, emphasizing the importance of hard work and creativity in the culinary arts.
• In the realm of baking, particularly with laminated dough, Chef Castro showcases innovative techniques that elevate traditional recipes to new heights.
• The journey of a chef is often fraught with challenges, yet resilience and passion are crucial for overcoming adversity in this demanding industry.
• Collaboration and mutual respect between Chef Ricardo and his wife, Chef Rosanna, enhance their culinary endeavors and foster a successful partnership.
• Chef Castro illustrates that exceptional baking requires not only skill but also a deep understanding of the science behind the craft.
• Through his experiences and struggles, Chef Ricardo Castro exemplifies the commitment necessary to succeed in the competitive world of culinary arts.

Mentioned in this episode:

Citrus America

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Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

This podcast episode features a compelling dialogue that underscores the significance of innovation and partnership within the culinary industry, particularly through the insights of Ryan Giffin, a prominent figure in Florida's commercial kitchen sector. Fresh from a notable acquisition, Giffin is dedicated to facilitating access to high-quality equipment for food service operators, thereby enhancing operational efficiency in their establishments. Additionally, we are privileged to engage with Chef Thomas Mandzik, whose extensive culinary expertise enriches the conversation as he prepares two exquisite dishes, all while sharing his insights on leadership and the delicate balance between artistry and accountability in the kitchen. This episode serves not only as a celebration of culinary excellence but also as a testament to the collaborative spirit that drives the food industry forward. Join us as we delve into the intersection of culinary artistry, business acumen, and community support, reflecting on the essence of service in the hospitality sphere. Plus Operation BBQ Relief co-founder, Stan Hays.

Takeaways:

• This episode highlights the significance of serving those who serve others in the culinary industry.
• Ryan Giffin discusses the importance of partnerships in providing essential resources to operators.
• Chef Thomas Mandzik shares his creative process in balancing artistry and accountability in the kitchen.
• The podcast emphasizes the role of storytelling in connecting with customers and enhancing the dining experience.
• Listeners learn about the challenges and opportunities in the commercial kitchen equipment market.
• The discussion includes innovative approaches to service and technician training in the food industry.
• Why we need non-profits with Stan Hays

Mentioned in this episode:

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

The focal point of today's discussion centers on the concept of authentic food and the individuals who contribute to its creation, specifically highlighting the innovative approach of Douglas Raggio, the founder of Pass the Honey. Raggio is dedicated to transforming the honey industry by promoting clarity and sustainability, addressing the confusion surrounding sourcing and quality that has pervaded this market for years. Accompanying him is Chef Josh Bernstein, a Florida-based culinary artist whose childhood experiences fishing with his father have profoundly shaped his culinary philosophy. In this episode, Chef Josh prepares two exquisite dishes, one featuring Pass the Honey honeycomb and the other utilizing premium Aussie Select lamb, all while sharing anecdotes that emphasize the importance of sourcing and storytelling in the culinary world. Ultimately, this conversation serves as a testament to the intricate connections between food, its origins, and the passionate individuals who elevate it beyond mere sustenance.

Takeaways:

• The honey industry has been plagued by confusion and fraud, prompting the need for clarity and transparency in sourcing.
• Douglas Raggio's company, Pass the Honey, aims to redefine honey consumption by offering clean, single-source honeycomb directly to consumers.
• Chef Josh Bernstein emphasizes the importance of storytelling in cooking, reflecting on his childhood experiences with fishing and how they shape his culinary values.
• Honeycomb serves as a versatile ingredient, enhancing dishes beyond traditional uses, and can elevate the dining experience when paired creatively with proteins and salads.
• The conversation explores the challenges of educating consumers about honey and honeycomb, particularly regarding misconceptions about their quality and uses.
• Regenerative practices in beekeeping are essential for improving the livelihoods of beekeepers and ensuring the sustainability of honey production.

Companies mentioned in this episode:

• Pass the Honey
• Aussie Select Lamb
• Propagation Whiskey Bar & Kitchen
• The Burnt Chef Project
• US Culinary Open
• Pizza Tomorrow Summit
• New York Restaurant Show
• California Restaurant Show
• Florida Restaurant Show

Mentioned in this episode:

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

What does it take to raise Florida’s best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.

Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he’s pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.

From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida’s food future.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

The essence of this podcast episode revolves around the exploration of American culinary identity, particularly in the context of Independence Day. We engage with WITM personality, Pooch Rivera, and Chef Thomas Parker, who showcases two distinct summer dishes, reflecting the diversity of American flavors. This dialogue extends to the broader query of what constitutes American food, as we traverse from fine dining experiences to festival fare, encapsulating the rich tapestry of cultural influences that define our culinary landscape. Additionally, we are joined by Jillian Chiles from Florida Farm Finder, who provides valuable insights into current agricultural developments. This episode serves as a reminder that food is not merely sustenance, but a profound narrative interwoven with our collective identity and heritage.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Send us a text

What happens when passion collides with profession? When the daily grind transforms into something you genuinely love doing? This episode answers those questions through the compelling stories of two food industry veterans who took dramatically different paths to find their calling.

Meet Danny Saccullo – a journalism major who started washing dishes in Tallahassee to pay rent and eventually worked his way through hotels, hospitals, and banquets before opening his own deli. With Cuban and Italian heritage influencing his menu, Danny shares the unexpected journey that led him to create some of Tampa's most beloved sandwiches, including a controversial take on the Cuban that even this Miami native had to admit was superior. His reflection on self-reliance and the transition from corporate kitchens to entrepreneurship offers valuable insights for anyone considering a career pivot.

Alongside him sits Lucas Peters, bar manager at Propagation Whiskey Bar and Kitchen, whose passion for mixology shines through in every pour. From his flaming "Kentucky Burner" bourbon cocktail to his tequila-based "Loco Luca," Lucas breaks down the art and science behind crafting memorable drinking experiences. 

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

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Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

Send us a text

Ever wonder what happens when French culinary techniques meet Caribbean flavors in a small Florida town? Chef Elijah Rock is answering that question at Bricks (B-R-I-X) in Port Richey, where he’s crafting accessible fine dining while embracing first-time fatherhood.

The journey from Vermont to Florida’s Gulf Coast has been transformative for Chef Rock, who brings a strong French foundation to his new coastal home. His standout dishes—sugar-brined pork chops with house-made Caribbean sauce and U10 scallops with smoked tomato emulsion and creamed corn—showcase his talent for elevating familiar ingredients through technique without intimidating price points.

What sets Chef Rock apart is his commitment to reshaping kitchen culture. Rejecting the hostile environments that once defined the industry, he’s building a space where creativity thrives through respect and collaboration. This approach also guides his parenting, as he and his wife (who serves and tends bar at Bricks) build a balanced family life around their shared love for hospitality.

Chef Rock’s vision goes beyond Port Richey—he’s eager to bring Tampa to Bricks through collab dinners and food festivals. His goal isn’t just success—it’s creating something his daughter will be proud of.

Follow Chef Elijah Rock on Instagram @chefelijah.rock and visit Bricks in Port Richey, where high-end ingredients meet neighborhood prices in a dining experience redefining coastal Florida cuisine.

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus

Send us a text

In this powerful episode of the Walk-In Talk Podcast, Carl Fiadini is joined by two dynamic women reshaping the hospitality industry from the inside out.

Colleen Silk, founder of Hospitality Bites Media and North American Director of The Burnt Chef Project, opens up about mental health, motherhood, and how storytelling became her path to healing and advocacy. Plus—breaking news—Hospitality Bites is now officially part of the Walk-In Talk Media family!

Also in studio, Chef Ciji Castro of Domestic Gourmet brings the flavor and the feels with dishes rooted in her Puerto Rican and Cuban-American heritage—including a modern take on the classic Elena Ruz and ancestral pasteles.

Together, they unpack industry burnout, postpartum struggles, invisible illness, and how empathy, media, and honest conversation are changing the game.

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

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The heart of the culinary industry isn't found in offices or award ceremonies – it's at the stove. Chef Brent Weathers proves this with every dish he creates and every truth bomb he drops in this refreshingly honest conversation about what really happens behind kitchen doors.

Unlike many of his contemporaries who chase titles and management roles, Brent deliberately chose a different path. By remaining "titleless," he gained something far more valuable: direct mentorship from renowned chefs, opportunities to travel for pop-ups and restaurant openings, and the freedom to focus purely on craft. "I'm literally living my dream," Brent shares, explaining how his happiness comes from cooking rather than administrative duties.

Through his social media series "Brentflix" and "Massaclass," Brent exposes the dysfunction that plagues professional kitchens – from improper food storage to careless handling practices. His unflinching documentation serves a crucial purpose: showing aspiring chefs the unvarnished reality of an industry often glamorized by television. 

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Send us a text

How do you blend passion and business in the food industry? Paul Pedrow has mastered this combination through his remarkable journey from a high school pizza shop employee to a key executive at Restaurant Events LLC, where he now leads major industry trade show

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

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Cured Lamb Loin by Aussie Select

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Crab Island Seafood Co: Quality Dips

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Peninsula Foodservice: The Best Beef!

Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs

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Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie...

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Dawn breaks over Tampa's shrimp docks as Chef Thomas Parker begins a culinary odyssey that will fundamentally transform how he approaches his craft. This powerful journey, captured in Walk- In Talk Media's debut mini-documentary, takes us beyond the polished restaurant plates to the weathered hands that first touch our food.

At the docks, we meet shrimper, “Morris Gump”, a character straight from central casting whose stories of 45-day fishing expeditions yielding just $1,300 reveal the harsh realities behind commercial fishing. "Can you imagine what kind of turmoil you go through internally on a boat?" host Carl Fiadini asks, highlighting the mental and physical challenges these essential workers face daily. These moments of raw humanity give viewers rare insight into the true cost of seafood.

As Chef Parker moves from the docks to blueberry farms and local markets, he reconnects with what he calls "the lost art" of being a chef—personally selecting ingredients and building relationships with producers. His enthusiasm becomes palpable when foraging for Florida's freshest offerings, culminating in an innovative dish combining Key West pink shrimp, Florida blueberries, and sweet corn. The unexpected pairing showcases Parker's technical prowess through a blueberry harissa glaze and a remarkable poached shrimp and corn cake that demonstrates how deeply understanding ingredients elevates creativity.

What makes this documentary particularly compelling is its authentic, unscripted approach. Even when torrential rain threatened filming, the team embraced the elements—just as farmers and fishermen do daily. "You think the shrimpers or farmers stop because it's raining outside? Heck no," Parker remarks. This resilience permeates the film, adding character and emotiona

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

The sizzle of fat dripping onto hot embers, the aromatic smoke wafting upward, and the unmistakable char marks on a perfectly grilled steak – few things speak more directly to our primal connection with food than cooking over live fire. For Chef Aaron Brooks, this elemental approach to cooking bridges his Australian roots and his current home in Miami's vibrant culinary landscape.

Growing up on Australia's Gold Coast, Brooks found himself drawn to the kitchen rather than the famous surf breaks. Under his mother's guidance, he developed an appreciation for quality ingredients and the joy of bringing people together around a table. "Mom was always getting me to try new things," he recalls, describing how she embraced diverse cultural influences in her cooking. These early experiences laid the foundation for a culinary philosophy centered on simplicity, quality, and genuine hospitality.

Brooks' journey from backpacking Australian cook to executive chef took him through Four Seasons properties in Vancouver, Boston, and finally Miami, where he spent years leading Edge Steak and Bar before making the leap to Sunny's Steakhouse in the city's burgeoning Little River District. This transition allowed him to return to his passion: hands-on cooking with a focus on exceptional ingredients prepared over live fire.

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

Chef David Reyes shares his remarkable journey from Chicago's Humboldt Park to culinary innovation at St. Pete Distillery, revealing how experiences in European Michelin kitchens and family traditions shaped his cooking philosophy.

• Growing up in inner-city Chicago during the 1980s amid violence and danger

• Learning foundational hospitality principles at grandmother's table where "nothing was missing"

• Transitioning from Army medic to culinary school despite family skepticism

• Training in French kitchens where bread was thrown at him for being undercooked

• Working stages at legendary restaurants including Alinea in Chicago

• Developing restaurants across America as a concept chef

• Creating award-winning dishes sometimes without tasting the final combination until service

• Building culinary p

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

Get ready to innovate and organize your work space with Metro ! As the industry leader in storage & productivity solutions, Metro is here to transform and organize your kitchen 

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The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

Sacrifice, resilience, and cultural pride converge in this profound conversation with Chef Nelson Millán, whose remarkable journey from Puerto Rico to global culinary ambassador demonstrates the transformative power of unwavering commitment.

Born in Puerto Rico and initially pursuing law to please his father, Millán's life changed course when he discovered his true calling in the culinary arts. Their cultural disconnect was immediate – his father dismissively asked if he wanted to be "like the little ladies in the kitchen" rather than a "prominent lawyer." This reflection on Latin American perceptions of professional cooking opens a fascinating window into how cultural attitudes toward culinary careers have evolved.

The depths of Millán's dedication become apparent as he recounts sleeping in his van between closing Wendy's at 3 AM and attending baking classes at 6 AM. These sacrifices built the character that would later define his leadership style and commitment to mentorship. His gratitude toward the "angels" who supported him – particularly his mother and also school coordinator Alicia Rivera who drove him to school for three months – reminds us how critical support networks are in achieving our dreams.

Millán's expertise ultimately led him to write curriculum for the Culinary Institute of America's Latin Caribbean studies program and travel globally as an Ambassador for Australian Beef. His newest venture, Sofrito cubes, represents his vision of sharing authentic Latin flavors with the world in a convenient format – his "gift from Latin America to the world" akin to how tikka masala and marinara sauce have transcended their origins.

For anyone fascinated by the intersection of cultural identity, culinary innovation, and personal determination, th

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

When Chef Fionna España was told she should "just stay home" because she had "too many kids" to become a real chef, she didn't just push back—she made history. As the first female president of the LA chapter of the American Culinary Federation in over 100 years, this proud Latina executive chef has transformed barriers into stepping stones.

"I didn't realize that it was a male-dominant industry," Fionna reveals with characteristic candor. "I thought women belonged in the kitchen until I got my first job and didn't see a lot of women on the hot line." Rather than accepting these limitations, she used them as fuel, setting an ambitious goal to become an executive chef before 40—a milestone she achieved at 38.

What sets Fionna apart isn't just breaking glass ceilings but how she's using her leadership to lift others. During the LA wildfires, she mobilized resources to raise over $20,000 in just one week for first responders. "I used my powers for good," she reflects during a rare moment of self-acknowledgment. This community focus extends to her approach with the next generation of culinary professionals, whom she encourages to balance work ethic with self-care.

Meanwhile, Chef Thomas Parker dazzles with his culinary wizardry, presenting three show-stopping dishes including a mojo-crusted carne asada f

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

We dive into the inspiring story of Aaron Norris, member of Hog Addiction Team and winner at Hogs for the Cause 2025, where they raised over $50,000 for pediatric brain cancer research while taking home the Grand Champion title.

• Aaron shares his journey from growing up on an Indiana farm to launching innovative cooking equipment

• Rural upbringing instilled values of faith, perseverance, and finding joy in all circumstances

• Norris Thermal Technologies evolved from agricultural dryers to cutting-edge cooking equipment

• The Game Changer Smoker revolutionizes commercial kitchens with its unique smoke generator technology

• Participation in charitable BBQ competitions combines Aaron's competitive nature with his desire to give back

• Faith serves as the foundation for Aaron's approach to business and philanthropy

• Chef Paul explores culinary applications for the Game Changer in commercial kitchens

For more information about the Game Changer Smoker, visit livefireadnsmoke.com or follow @GameChangerSmoker on Instagram.

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Send us a text

When adversity strikes, some crumble under its weight while others transform it into remarkable opportunity. At just 21 years old, Chef Christian Barruos-Brens exemplifies the latter, having built a thriving culinary career from the most challenging circumstances life could throw his way.

Christian's remarkable journey began at 16 when his mother's cancer diagnosis became the catalyst for discovering his culinary calling. Rather than succumbing to despair, he began selling homemade treats from a duffel bag in school bathrooms, earning the nickname "the duffel man" while supporting his family through crisis. When COVID hit, he pivoted to Uber Eats, demonstrating the entrepreneurial spirit that would become his hallmark.

The invention of Christian's signature "Cafecito Brownie" reveals the emotional foundation of his culinary perspective. After his father's unexpected passing, Christian channeled his grief into creating a Cuban coffee-infused brownie that honored their shared morning ritual of enjoying coffee together. This creation went on to win awards at major Miami food festivals, competing against established professionals despite Christian being the youngest competitor and still a culinary student.

What sets Christian apart isn't just his cooking skills but his remarkable media savvy and presenc

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Mentioned in this episode:

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Send us a text

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Send us a text

Chef Imrun Texeira takes us on a powerful journey through the intense world of professional kitchens, from his humble beginnings as a 14-year-old dishwasher to competing on Top Chef Canada and staging at the world-renowned Noma restaurant. With remarkable candor, he reveals how his multicultural heritage—blending Northern Indian, East African, British, and Canadian influences—shaped his unique culinary perspective and created a distinctive palate that sets his food apart.

The conversation takes a profound turn as Imrun shares his personal struggles during the pandemic, a period that stripped away his direction and livelihood but ultimately led him to discover the Burnt Chef Project. Now serving as an ambassador for this vital mental health initiative, he speaks passionately about breaking the stigma surrounding mental health in culinary spaces and creating sustainable work environments where chefs can thrive both professionally and personally.

Joined by Walk-In Talk Culinary Contributor, Chef Kevin Raspberry, who brings his own perspective on industry challenges, the discussion explores the delicate balance between maintaining the high standards and work ethic essential to culinary excellence while eliminating toxic behaviors that have historically plagued restaurant kitchens. Their authentic dialogue offers

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

The inaugural US Culinary Open at NAFEM in Atlanta brought together world-class chef talent, premium ingredients, and a media team determined to document every moment of culinary excellence. 

Have you ever wondered what happens when top culinary professionals compete on a world-class stage? Our team spent five intense days (working upwards of 18 hours daily) capturing the tornado of nonstop action that defined this prestigious competition. What made this event truly exceptional wasn't just the beautiful dishes—it was the caliber of competing chefs who earned their spots through credentials and credibility rather than simply paying entry fees. Thank goodness for Royal Cup Coffee for keeping up energized! Along with SupraCut System and Citrus America for being wonderful booth partners! 

The competition featured a unique chef-commis partnership format, pairing established chefs with apprentices in a meaningful mentorship structure. Behind the scenes, kitchen design by James Camacho earned universal praise from competitors, while premium ingredients like Verlasso Salmon from Patagonia gave chefs the finest materials to showcase their talents. Even culinary icon Thomas Keller made an appearance, donating knives to the competition winner.

From a media perspective, our team balanced multiple responsibiliti

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

Chef Matthew Beaudin explores the intersection of culinary innovation and sustainability while advocating for responsible seafood sourcing. His discussion sheds light on global sourcing practices, community engagement, and the vital role of consumer awareness in conservation efforts.

• Chef Matthew’s diverse culinary background and its effect on his approach 

• Importance of the Seafood Watch program in guiding sustainable choices 

• Building meaningful partnerships with farmers and fishermen 

• Creating innovative dining experiences in cultural attractions 

• Collaborations with chocolate producers to elevate sustainable sourcing 

• Emphasizing mentorship and ongoing learning in the culinary industry 

• Inspiring consumers to consider the environmental impact of their food choices

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a...

Send us a text

Anthony Martorina’s culinary journey, from film editing to becoming a well known food critic, unfolds in a lively discussion about Chicago’s dining scene, memorable food experiences, and innovative trends in cuisine. Tune in to learn about the art of judging food and discover tips for aspiring creators passionate about sharing their love for gastronomy.

• Introduction of Anthony Martorina and his professional background

• Discussion on homemade pizza and the hot honey trend

• Journey from film editing to culinary expertise

• Memorable experiences while traveling through China

• Philosophy on judging food at the World Food Championships

• Exploration of current food trends in Chicago

• Hidden culinary gems in Chicago’s vibrant food scene

• Impact of social media on food culture and content creation

• Advice for aspiring food content creators focused on passion and authenticity

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project,...

Send us a text

Author and journalist, Matt Haines explains how King Cake is more than just a dessert; it’s a cultural celebration that blends history, tradition, and culinary artistry, especially during Mardi Gras. The episode explores the origins, varieties, and the community rituals surrounding King Cake, highlighting its significance in New Orleans’ seasonal festivities. Plus, chef Sara Salgado bakes up fresh King Cake right in studio! 

• Overview of Mardi Gras and King Cake season 

• Historical origins linking King Cake to ancient Roman celebrations 

• The evolution of King Cake in New Orleans culture 

• Variants and unique flavors that reflect local creativity 

• Social rituals and etiquette surrounding King Cake consumption 

• Importance of King Cakes in supporting local bakeries and economies 

• Advice for experiencing King Cake for the first time 

• Insights from guests about the future of King Cake traditions

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North...

Send us a text

The latest podcast episode explores the inspiring journeys of Chef Cynthia Romstadt and Chef - turned Proteins Salesman, Curt Hicken, who share their insights on unique ingredients, culinary competition preparation, and the evolving role of women in the kitchen. Throughout the episode, they emphasize the importance of mentorship and the storytelling aspect of cooking, encouraging listeners to connect with food on a deeper level. 

• Curt discusses his innovative dishes and unconventional ingredients like pine cones 

• Cynthia shares her experiences as a female executive chef • Insights into preparing for the US Culinary Open and the pressure involved 

• The significance of mentorship and guiding young chefs 

• Emphasizes the evolving role of women in culinary arts 

• Anecdotes about chaos in the kitchen provide laughter and lessons 

• The podcast encapsulates how cooking is about journeys, stories, and connections

Thank you Peninsula Foodservice for providing the Creekstone Farm Bone-In Ribeye for our cooking segment! 

Dish in Photo by:

Svetlana Hicken

Photo by:

John Hernandez 

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Mentioned in

Send us a text

Chef Paul Gaskins shares his culinary journey influenced by Southern roots and global flavors while navigating a major renovation at the Inn of Celebration. He emphasizes the importance of innovation in dishes while leading and motivating his culinary team to embrace change and excellence.

• Chef Paul introduces himself and his culinary background 

• Highlighting innovative dishes like Lamb Benedict and Chicken Karaage 

• Discussing the impact of hotel renovation on team dynamics 

• Fusing California freshness with Louisiana flavors 

• The role of mentorship in the kitchen 

• Encouraging exploration of various dishes on the menu 

• The importance of positivity and connection in culinary leadership

IG @chef.paulg 

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story:...

Send us a text

Chef Opal Poullard’s journey from the military to the culinary world is an inspiring tale of resilience and dedication. She shares her experiences, from competing on Food Network's Chopped to her upcoming goals of fostering the next generation of chefs through mentorship.

• Chef Opal's military background and its influence on her culinary career 

• Transitioning from the military to competing in culinary competitions 

• The importance of mentorship and training in the culinary industry 

• Global culinary influences and how they shape Chef Opal's cooking style 

• Future plans for a cooking school and community engagement

Look for Chef Opal at the U.S. Culinary Open at the NAFEM Show in Atlanta February 26th-28th. 

Follow her IG @chef_opal_

Hot off the press! Metro is thrilled to introduce a brand-new way to nominate your favorite eatery for the 2025 Kitchen Storage Makeover, now with a whopping $100,000 value! Learn more on their IG @metrofoodservice 

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Pass the Honey

The Burnt Chef Project

Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Mentioned in this episode:

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and...

Send us a text

The Walk-In Talk Podcast explores the interconnectedness of food, ambiance, and emotional experience in dining with insights from Chef Kevin Rasberry and Tina Davis from RAK Porcelain USA. They discuss the power of colors, shapes, and tableware in enhancing culinary presentation, especially in assisted living environments, emphasizing the importance of making every meal memorable. 

• Chef Kevin shares his philosophy on treating every meal as potentially someone's last 

• Discussion on the significance of vibrant tableware for cognitive assistance 

• Tina talks about RAK Porcelain's commitment to durable and elegant designs 

• Exploration of cultural perceptions of food presentation 

• The evolution of dining trends towards colorful and personalized dining experiences 

• Kevin’s Momma Jean's Seasoning as a

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

Get ready to innovate and organize your work space with Metro ! As the industry leader in storage & productivity solutions, Metro is here to transform and organize your kitchen 

 With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity.

 Don't settle for imitators! Metro products last lon

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Crab Island Seafood

Send us a text

Join us for an illuminating conversation with the extraordinary Chef Lance Nitahara as he takes us on a personal culinary journey from the tropical shores of Oahu to the esteemed Culinary Institute of America (CIA) and beyond. Discover how Chef Lance masterfully marries his Hawaiian heritage with classical culinary traditions, transforming these influences into an innovative approach that has earned him global acclaim. In this episode, we also welcome Pooch Rivera, who spices up the dialogue with creative dishes like an Asian-inspired Reuben and lamb fajitas, crafted using versatile Aussie Select products.

Chef Lance shares the thrill and pressure of competing in high-stakes culinary events, drawing deeply from his Hawaiian roots to showcase unique flavors despite logistical challenges such as sourcing authentic ingredients. Amid the cultural shifts he experienced moving from Hawaii to the CIA, Chef Lance

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

The following brands and companies help us continue supporting the food industry - have a look below! 

Peninsula Foodservice: The Best Beef!

Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs

Cured Lamb Loin by Aussie Select

Fully cooked, pasture-raised Australian lamb. Agave rosemary, tikka masala, & more: Aussieselect.com

Crab Island Seafood Co: Quality Dips

Check out Crab Island Seafood Company @crab-island-seafood-dip.com & order yours today!

Metro Shelving

The industry leader in organization and efficiency

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Support the show

Walk-In Talk Podcast

Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:

RAK Porcelain USA

Metro Foodservice

SupraCut Systems

Aussie Select

Send us a text

Rising celebrity chef Mario Brugnoli, fresh off his success on the Food Network's "Chopped," joins us for a flavorful conversation that transcends the kitchen. Mario shares his journey through the world of fatherhood and restaurant ownership, offering a glimpse into his creative mind with dishes like his unique soufflé pancake and Grandpa Larry's Benedict—a family recipe with roots in the 1940s. We touch on how his Italian heritage enriches his culinary craft, and the influence of his TV experience on his blossoming career. As we swap stories, the conversation also highlights our shared challenges and triumphs in balancing culinary passion with the responsibilities of family life.

Our dialogue takes an intriguing turn as we explore the demanding yet rewarding realm of the Michelin Star culinary industry. We discuss the rigorous standards and intense environments that shape chefs, taking cues from some of Tampa's visionary culinary minds. Together, we navigate the evolution of Central Florida's produce industry and its role in connecting farm-to-table concepts with fine dining experiences. These insights are paired with my own personal reflections on launching new ventures and tackling the joys of fatherhood, underscoring the diverse paths within the culinary arts and the impact of our Italian roots on our professiona

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Send us a text

Are you ready to dive into the exciting world of cooking? Join us for a captivating chat with renowned chefs Tony Van Hang and Scott Craig. Tony will wow us with his love for food and incredible skills, presenting dishes like goat cheese and broccoli stuffed chicken breast and crispy skin Gulf snapper—each a true work of art, beautifully showcased through John's photography. Then, we’ll switch gears with Chef Scott Craig, who shares his journey from the intense kitchen competition to guiding the next wave of chefs. His documentary, "All Ships Rise," isn’t just a film; it’s a heartfelt project that highlights his dedication to the culinary world and mentorship.

But that's not all. We’re also excited about the U.S. Culinary Open happening in Atlanta this February, where Chef Scott Craig is likely to compete! We’ll explore the thrilling realm of culinary competitions, where the journey often means more than the awards, and the relationships built can be priceless. Hear Scott share his experiences preparing for events like the US Culinary Olympics and the unexpected challenges that test resilience in the restaurant business. We’ll also discuss the staffing hurdles many are facing today, especially in exclusive clubs, where Scott has found a supportive community. As the industry deals with rising costs and the need for fa

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Send us a text

Unpack the myths and realities of organic foods with us as we sit down with food safety expert Kiley Harper Larsen and food-inspired traveler Pooch Rivera. Have you ever wondered if organic produce truly offers a healthier or more environmentally friendly option? We promise to enlighten you as we explore these common misconceptions and dive into the recent organic carrot recall by Grimway Farms. Pooch gives us a taste of his latest culinary adventures, sharing intriguing experiences from the Pizza Tomorrow Summit and the World Food Championship in Indianapolis, including a glimpse into the future with a high-quality pizza vending machine.

In our engaging conversation, we tackle the pressing issue of food safety, discussing the intricate details of recalls and outbreaks. Kiley  offers her expertise on the E. coli contamination linked to organic carrots, and we dissect the rigorous food safety practices essential for consumer protection. Discover the obstacles faced by large-scale operations and the crucial role of stringent cleaning and sanitation protocols. We also examine the broader implications for food safety standards in organic farming and the ongoing challenges of maintaining these standards as pathogens continue to evolve.

Our episode wraps up with reflections on convenience versus safety in fast foo

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Send us a text

Join us for an engaging session with Mike Molloy, the mastermind behind some of the most innovative plant-based creations at Lowe's Hotel, Universal Orlando. Imagine a vegan tuna crafted from liquid nitrogen-treated watermelon, crusted with sesame seeds and spices—it's a culinary adventure that challenges the norms of contemporary dining. As we catch up with Mike, we reminisce about the early days of our Walk-In Talk journey and celebrate the creative processes that shape our most memorable culinary experiences.

Our discussion takes a creative turn as we explore the art of culinary innovation and experimentation. From the unexpected pairing of racing events with gourmet food to reinventing traditional dishes with plant-based alternatives, we shed light on the collaborative efforts that drive seasonal menu planning. Dive into the fascinating story of an MIT graduate revolutionizing plant-based options in Norway, and discover how these global influences are reshaping high-end dining. Throughout our conversation, we emphasize the importance of meeting the growing demand for vegan and vegetarian cuisine, and how this trend is transforming the modern culinary landscape.

In our final segment, we reflect on the unique challenges and joys that come with culinary creation, especially amidst unpredictable elements suc

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Send us a text

Chef Amy Sins shares her inspiring journey from a rogue do-gooder to a pivotal figure in disaster relief, using her culinary skills to make a difference when it truly counts. You'll learn how chefs can become vital assets in crisis situations, transforming chaos into communities of support and nourishment. With heartwarming stories about innovative solutions and community empowerment, Amy's adventures remind us of the power individuals have when they harness their unique skills for greater causes.

The episode explores emotional and logistical challenges faced during disaster relief missions, where Chef Amy’s leadership shines through. From the chaos of consecutive hurricanes to international evacuation efforts, we discuss how chefs' adaptability becomes crucial in serving affected communities. Discover the unexpected "superpo

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

Get ready to innovate and organize your work space with Metro ! As the industry leader in storage & productivity solutions, Metro is here to transform and organize your kitchen 

 With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity.

 Don't settle for imitators! Metro products last lon

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Send us a text

Ever wondered how a crab rangoon could meet a stuffed shell with vodka sauce? Chef Carl Riding, co-owner of Crab Island Seafood Company, has some answers. Join us on a taste adventure where Carl shares his kitchen secrets and the fascinating journey from wielding a chef's knife to conquering the trade show circuit. His inventive culinary creations, like the jalapeño popper stuffed tenderloin with bourbon blackberry sauce, will have you salivating. Patrick Kelly from the Produce Industry Podcast also drops by, bringing his expertise and passion for fresh produce into our lively chat.

But it’s not just about food; it’s about the experiences that spice up life. We recount our attempts to turn outdoor expeditions into bite-sized podcast segments, capturing the joy of hiking escapades and organizing events like pig roasts. Our camaraderie shines as we reminisce about our Tampa roots and dream up future gatherings that celebrate community and culinary creativity. The laughs and stories flow as we plan our next big shindig—complete with a hint of nostalgia and a sprinkle of humor.

Switching gears, we tackle the serious topic of Florida's agriculture, discussing the challenges posed by hurricanes on the citrus industry and the resilience of local farmers. And why stop at the heavy stuff? We savor the lighter side of

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com

Send us a text

Join us on the Walk-In Talk Podcast for an exciting culinary journey as we welcome the culinary genius, Chef Nick Barrington, who shares insights from his illustrious career and the prestigious US Culinary Open. Discover how food can provide comfort and joy during challenging times, as we reflect on the impact of Hurricanes Milton and Helene in the Southeast. Our co-host Jeff returns from New Hampshire with a delightful culinary experience, showcasing a unique ravioli dish inspired by Dan Barber's honey nut squash, featuring delectable ingredients like burnt butter sage and dehydrated apple cider donuts.

In this episode, we explore the resilience and triumphs within the culinary world, from overcoming severe weather challenges to the thrill of winning a championship ring at the US Culinary Open. Chef Nick Barrington reveals t

Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.

Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table

Get ready to innovate and organize your work space with Metro ! As the industry leader in storage & productivity solutions, Metro is here to transform and organize your kitchen 

 With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity.

 Don't settle for imitators! Metro products last lon

The following brands and companies help us continue supporting the food industry - have a look below! 

Support the show

Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

Brand Partners:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

📩 Partner or pitch a story: Carl@thewalkintalk.com