Explore every episode of the podcast We Feed Them

In this episode, Sean Collins and Steve Barry update the future of the We Feed Them Podcast, a new release schedule and a bit of an updated tone. Then they move into Foodie news where they chat about giant coffee portions, and ranch dressing.  This episode kicks off a discussion about the infamous book "Kitchen Confidential" by the late Anthony Bourdain, its impact on the industry, where Sean and Steve feel they've had similar experiences and invite you, the listener to pick the book up and read along, Finally, we introduce a new segment called "Now Hiring" which is a comical take on improv as it relates to hiring on the fly.

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Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

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Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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Good farts and Bruce Lee. We speak with Jairo about preparing kimchi from scratch, and his defiant moment of preparing bacon in a new way. His inspirations, culinary upbringing, and his journey with his wife and their catering/food truck operation called A Bite With Mee https://www.abitewithmee.com/

A Bite with Mee specializes in delicious, healthy food with vegan, vegetarian and gluten free options! Our mission is creating educational awareness one bite at a time by providing and encouraging healthy, local, organic, eco-conscious, sustainable practices, as well as building community and connections!

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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Spotify: https://open.spotify.com/show/0RKgIORu43VHm5fcdipFT7

Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

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Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem

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What's actually in your McDonald's Big Mac? Spoiler: it's not just seven ingredients. This week, Sean and Steven go down the rabbit hole of fast food ingredients, from petroleum derived additives and soybean oil made with industrial degreaser, to the mystery behind McDonald's "natural beef flavor." They also dig into which fast food chains are doing it better (Culver's, Five Guys, Freddy's) and why Chipotle might actually be the move right now.

The guys also get real about the impossible balance of feeding a family on a budget when McDonald's is sometimes cheaper than a grocery run and why that's a bigger systemic problem than most people want to admit.

Plus: the Drive Away Challenge. Can you skip the drive-through just once before the next episode? Sean and Steven are daring you to try.

A candid, unfiltered conversation about food, the industry behind it, and what we're really putting in our bodies.

🎙️ Hosted by Sean Collins & Steven Berry | We Feed Them — the podcast about the people and stories that shape the food industry.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

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We Feed Them is a podcast about the people and stories that shape the food industry. Follow us and share with your friends. In this episode we discuss Seans method of grading his food operation . This is a great technique to use for general managers and restaurant owners to determine where they need to tighten up and where they're doing well. Then Steve makes a bold prediction about robotics and fast food while the boys discuss the next 30 years of hospitality.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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Spotify: https://open.spotify.com/show/0RKgIORu43VHm5fcdipFT7

Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

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Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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The "We Feed Them" podcast, hosted by Sean Collins and Steven Barry, is a show about the people and stories behind the food industry. This episode focuses on tipping covering topics like tipping culture in America vs. other countries, the debate around tip pooling, and the awkwardness of being asked to tip at quick-service spots like Starbucks. The hosts also share personal war stories from their time working front of house, including dealing with dine-and-dashers, chaotic large parties, and the stress of messing up a bill. They wrap up by touching on the "no tax on tips" policy and reminiscing about their early days in the industry.

🎥 watch on YouTube:

https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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Spotify: https://open.spotify.com/show/0RKgIORu43VHm5fcdipFT7

Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

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Instagram: https://www.instagram.com/wefeedthempod/

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Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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On this 420 friendly episode of We Feed Them, we interview Aaron and Ray and rock out a chopping block live, ranking the best munchies from Trader Joe's. Aaron owns a head shop called Glass Roots, in Mishawaka Indiana. Check them out online and give them a follow. We recorded this episode at Glass Roots in celebration of 420.  Aaron Wyatt discusses some of the ways legalizing it has caused new concerns in the industry, the time his business was raided, the art of glass blowing and much more. Follow us, and share our episodes with people who you think would dig our content!

🎥 watch on YouTube:

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Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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Hosts Sean Collins and Steve Barry discuss what jobs Steve would be willing to work, like a line cook in Tokyo, a sommelier in france, a frito lay tast tester and more. What is your dream job? We also explore some lesser known jobs that celebrity chefs have had. Chefs like Gordon Ramsay, Wolfgang Puck, Julia Child and more. This is a podcast about the stories and people that shape the food industry. every week we release a new episode, and we hope you enjoy!

🎥 watch on YouTube:

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📲 CONNECT WITH US: Instagram: https://www.instagram.com/wefeedthempod/

Facebook: https://www.facebook.com/profile.php?id=61584447723299

Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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The hosts of the We Feed Them Podcast discuss the rise and fall of TGI Fridays, its influence on the industry and their favorite parts of it. They share memories of nights out at the local Fridays. Episode starts off with blind tasting liquor, which Steve NAILED. How well do you think you would do? This podcast is about the people and stories that shape the food industry. Line cooks, bartenders, chefs, farmers, food sales reps and more. Weekly we discuss whats on our mind, our experiences and industry insight. Subscribe and review!

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We get back into the studio this week where we discuss Sean wing competition, midwest weather, and more boring crap before a couple of awesome ads and a potato themed chopping block. What do you think is the best potato dish!?

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem

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In this episode of We Feed Them, Sean and Steve totally bomb it. No preparation and a weird remote connection makes this the most awkward and skippable podcast episode yet. Sean has been sick, and steve is sleep deprived. so we landed here. on our very first ever remote recording. We talk about corporate restaurants and how they compete with private small businesses. We talk about human flesh finding its way into McDonalds food??!! and we talk about our beloved home town, Watervliet, MI Tune back in next week as we get back on pace! 🍻 

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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In this episode of We Feed Them, Sean and Steven dive into the reality of transitioning from a team member to a manager in the restaurant industry. Drawing from their own experiences moving from the line into leadership, they talk about what actually changes when you step into management—and what nobody really warns you about.

They cover the mental shift from focusing on one station to overseeing the entire operation, the pressure of being the person everyone looks to when things go wrong, and why leading by example matters more than barking orders. The conversation also explores topics like earning respect from your staff, learning from every coworker you meet, balancing authority with empathy, and figuring out your own management style.

Along the way, they share stories from the kitchen, lessons learned the hard way, and practical advice for anyone thinking about taking the next step in their hospitality career.

Whether you're an aspiring manager, a seasoned leader, or just curious about what happens behind the scenes in restaurants, this episode offers honest insight into the challenges, responsibilities, and rewards of leadership in the food industry.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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In Episode 14 of We Feed Them, Sean and Steve catch up after a chaotic week—including a scary hospital stay, long restaurant hours, and the grind of keeping a podcast schedule alive.

They talk about several local restaurant closures and what they say about the current state of the industry, including the end of long-time staples and whether some concepts just don’t fit today’s culture anymore.

Then it’s time for the Chopping Block, where they break down the ultimate gas station snack bracket—nuts, beef jerky, donuts, gummy candy, chips, and more. What’s the best road-trip snack when you’re staring down hours on the highway?

In They Feed Us, the guys dive into the surprising history of Chef Boyardee—the real person behind the famous cans—and how a small Italian restaurant turned into one of the most recognizable food brands in America.

The conversation eventually turns into a deeper look at processed food, convenience culture, and the strange reality of what we actually eat in America.

Restaurant stories, food history, and the kind of kitchen conversations that usually happen after close.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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Is the "healthy soda" trend a scam? This week on We Feed Them, Sean and Steven rock out another Chopping Block Live segment, to taste prebiotic sodas like Poppi and Olipop. Beyond the fizz, we’re getting into the grit of kitchen life—from the aftermath of a devastating deep fryer death to the "jokes" that almost lead to a stabbing on the line.

Highlights:

• The Chopping Block Live: We separate the probiotic hype from the actual flavor.

• Kitchen Disasters: A deep dive into the deep fryer tragedy and the reality of restaurant fires.

• Close Calls: The crew trades stories of the worst kitchen injuries and why you never "fake stab" a chef.

• The "Mushroom" Era: Our take on the alternative drink craze taking over grocery shelves.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

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Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem

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In this episode of We Feed Them, Sean and Steven investigate the high-stakes world of corporate manipulation and kitchen survival. We’re breaking down the "Big Soda" conspiracy and a Super Bowl wing crisis that nearly took down the line. Plus, we launch a brand-new segment, Great Food People of History, starting with the chaotic and often misunderstood life of the man behind the white suit: Colonel Sanders.

In this "Case File":

• The Walmart, Pepsi Price Gouging Scheme: We pull back the curtain on the alleged "back door deals" between corporate giants to keep grocery prices high while squashing the competition. Is it business, or is it a crime against the consumer?

• The 40 Wing Uh OH: Sean recounts a high-pressure Super Bowl Sunday where an online ordering glitch left the kitchen 40 wings short. Hear the "Bear"-style story of the literal sprint to a rival restaurant to save a customer's party.

• The Legend of the Colonel: Long before he was a mascot, Harland Sanders was a tough-as-nails entrepreneur who once got into a literal shootout over small business competition. We explore the real history of the KFC founder.

• New Partnerships: We’re officially fueled by Dubby Energy! Check the show notes for our exclusive discount code to get "turned the f*** up" like Sean.

Support the Show: If you enjoyed this deep dive, share it with a fellow "food person." Your shares are what keep the algorithm feeding us!

Keep feeding 'em.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq 

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem

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Happy Valentine’s Day! In this special holiday episode, hosts Sean Collins and Steven Barry are joined by their long-time friend and "badass" cook, Junior Abrajan, to explore the spicy, messy, and often inappropriate world of restaurant romance. From "sneaky hideaways" in storage closets to the unique bond formed during a high-volume dinner rush, the crew dives deep into what it’s really like to find love (and trouble) in the food industry.

What’s in this episode:

The High of the Rush: Junior and the hosts discuss the "adrenaline rush" of a busy kitchen and that rare, almost telepathic "in-sync" feeling when two cooks are working as one mind.

Industry Love Stories: A look at why restaurant workers almost exclusively date each other and the "scandalous" drama that follows when workplace hookups go south.

Tales from the Alley: Sean shares some hilarious—and slightly traumatizing—stories of things he’s seen in the restaurant alley after hours

Cooking for a Date: The guys debate their go-to romantic dishes, ranging from "bougie" fish to the questionable choice of Hamburger Helper.

Content Warning: This episode contains explicit language and discussions of adult themes and workplace "extracurriculars." Listener discretion is advised.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem DUBBY Energy 10% off: https://www.dubby.gg/?ref=yvdqzuec

From "white-knuckling" through a Northern Indiana blizzard to debating if lasagna is actually a cake, Episode 10 of We Feed Them is a wild ride through the highs and lows of the hospitality industry.

• Winter Survival & The DoorDash Dilemma: Sean and Steve dive into how the brutal cold and extreme snowfall affect local restaurant business. They discuss the "nightmare" of relying on third-party apps like DoorDash, where profitability is slim and operators are often just "breaking even".

• Tales from the Delivery Front: One host shares a firsthand account of doing Uber Eats deliveries in 8-degree weather. Hear the "nightmare" story of a 60-minute delivery to a locked-down university campus that resulted in a measly $1 tip.

• The Great Food Debates: We tackle burning questions from our viewers:

  • Is chili actually a soup? (Or is it a sauce?)

  • Is cereal soup?

  • The ultimate controversy: Is lasagna closer to a cake or a casserole?

• Chef Secrets & Community: Do chefs really share recipes with their competitors? We discuss the "neighborly" side of the industry, from borrowing sugar to sharing old family pickle recipes.

• The Chopping Block: Soup Edition: The main event! We run a 14-soup bracket to determine the ultimate comfort food. Watch favorites like Chicken Noodle, French Onion, and Lobster Bisque go head-to-head until a champion is crowned

• Gumbo Masterclass: A deep dive into the art of the roux—why patience is the key to a perfect dark roux and why you should "smell the popcorn" to know it's ready.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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In this episode of We Feed Them, Sean and Steve sit down with a close friend and "competitor," Jason Kuspa, the mastermind behind Smashed Burgers and Fries. Recording from the basement of the legendary Jeanie’s Tavern in South Bend Indiana's west side, the guys discuss the unique "incubator" environment of the Dainty Maid food hall and why Jason started his business in a garage during the COVID-19 lockdown.

Jason shares his uncompromising philosophy on food—from his obsession with "deep toasted" buns to the tiny details that make his BLT burger a local favorite. We also dig into his history in the hospitality industry, including his first bartending gig at Jeanie’s, his past as an artist and musician, and a legendary act of late-night burger hospitality that sparked a friendship.

In this episode, we cover:

• The Food Hall Dynamic: How QR code ordering and multi-concept kitchens actually work.
• Hiring Hurdles: The struggle of finding employees who care as much as you do.
• Passion vs. Systems: The debate between scaling up and maintaining artisan quality.
• Busking for Insurance: A look back at Jason's early days as a high schooler playing guitar for car insurance money. 🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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In this episode, Sean and Steve dive deep into the psychology of the kitchen and the physical reality of being a "lifer" in the industry. Fresh off a grueling 9-day stretch and battling the mystery of the "back pop" and sciatic nerve pain, the guys break down what it actually takes to be an elite line cook.

In this episode, we discuss:

• The "Better Burger" Feature: Why we’re pivoting to a healthy turkey burger for the New Year, the struggle of making hummus in-house, and the idea of targeting annual food trends

• The Zen of the Line: A discussion on reaching the "Flow State." We break down the four pillars of greatness: Speed, Order of Operations, Discipline, and Composure.

• Industry Realities: Reflecting on the "undiscovered talent" in chain restaurants and stories of the oblivious managers who didn't even know our names.

• Physical Toll & Recovery: Dealing with 11-hour shifts, the magic of RSO creams, and why propping your legs up might be the only thing keeping you mobile.

• RPS Championship: We settle the score with a high-stakes game of Rock, Paper, Scissors to open the show.

Whether you're a fry cook looking to level up your station management or a server who just wants to hear some relatable kitchen trauma, this episode is for you.

Follow us & Share: If you enjoyed the show, copy the link and send it to your group chat, your mother, or that server you haven't talked to in three years. We see the analytics—help us grow the feed! The Best Kitchen Shoes: Snibbs Our favorite shoes for those 12-hour shifts. Use our link to get $20 off your first pair: https://www.snibbs.co/wefeedthem (Disclosure: Using our link helps support the show with a small commission at no extra cost to you.)

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In this episode, we kick off by pulling back the curtain on restaurant technology and cinematic sequels. Sean breaks down the "infuriating" experience of launching the Toast POS system, detailing the hidden "a la carte" costs—from QuickBooks integration to Google review plugins—that make a powerful system feel like a subscription trap.

Then, we dive into a $1.29 Goodwill find: Still Waiting..., the 2009 sequel to the cult classic Waiting.... We discuss whether it captures the true stress of the industry or if it's just a "boner jam" overloaded with outdated sex jokes. Finally, we put our palates to the test with a blind lemon pepper "cutting," including a homemade recipe generated by Gemini AI that didn't quite hit the mark.

00:00 Intro

01:15 Toast POS Launch: Installing hardware until 5 AM

02:45 The Subscription Nightmare: Breaking down Toast's a la carte fees

14:35 Movie Review: Still Waiting, the 1.29 Goodwill sequel

42:10 The Great Lemon Pepper Blind Tasting begins

1:05:40 Testing the AI Recipe: Why Gemini lemon pepper failed

The Best Kitchen Shoes: Snibbs Our favorite shoes for those 12-hour shifts. Use our link to get $20 off your first pair: https://www.snibbs.co/wefeedthem (Disclosure: Using our link helps support the show with a small commission at no extra cost to you.)

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If you or someone you love is struggling with addiction, help is available—please consider reaching out to a trusted professional or a local support resource. SAMHSA’s National Helpline 📞 1-800-662-HELP (4357) 🌐 findtreatment.gov "Today was one of those days where I don't even know why I'm doing this."

We’ve all been there. Between a "Fryer of Death" that won't stop beeping, CO2 leaks, and the "Golden Handcuffs" of a business loan, sometimes the industry feels like a trap. In this episode, we vent about the morning from hell before diving into the first-ever round of The Chopping Block.

We’re ranking the world’s most iconic cocktails in a tournament-style bracket to find out what stays on the menu and what gets cut. From the "Lemon Drop" debate to the Espresso Martini craze, we’re killing darlings and settling the score.

Finally, we get real about survival. We discuss the "80% Rule" of high kitchens, the shift toward medicinal cannabis (Schedule III), and the internal battle of "Selective Sobriety"—trying to find that thin line where you can finally feel right and act right.

Inside the Episode:

00:00 – The Morning from Hell: Mechanical Failures & Burnout

12:45 – Tangentially Managed: Dealing with Ego and Incompetent Bosses

28:30 – THE CHOPPING BLOCK: Ranking the Classics (Round 1)

45:15 – The Martini Identity Crisis: Shaken, Stirred, or Thrown Away?

01:05:20 – Selective Sobriety: The 80% Rule in the Kitchen

01:25:00 – Feel Right, Act Right: A Journey Through Industry Addiction

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In this episode of We Feed Them, Sean Collins and Steven Barry sit down with chef Justin Williamson to pull back the curtain on the grit, the grind, and the unexpected healing power of the professional kitchen. Justin shares his journey from the high-stakes world of fine dining to his current role in a bakery, exploring why he finally chose to trade 12-hour "flame and fire" shifts for a better work-life balance.

• The Fine Dining Burnout: Justin opens up about the mental struggle of working 11 AM to 11 PM shifts and the isolation of being "awake when no one else is".

• The Kitchen as a Sanctuary: A deep dive into why "ragtag" and "broken" people often find a sense of belonging in the windowless, high-heat environment of a restaurant.

• Engineering to the Line: Why Justin walked away from a computer science degree to find his passion in the "pirate crew" culture of hospitality.

• Life After the Line: What it’s like to finally have Sundays off, reclaim "adult" milestones like mowing the lawn, and the reality of what chefs actually eat at home (hint: it’s mostly frozen pizza).

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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"Every sweat ring tells a story."

In this episode, Sean and Steve dive deep into the messy, high-pressure world of "Kitchen Beef." From early-career bullying and ego trips to the evolution of mutual respect behind the line, the guys get real about how the culture of the kitchen shapes—and sometimes breaks—the people in it.

Inside the Episode:

• The Aldi Haul: Testing out $17 worth of snacks

• The Tall Hat Pecking Order: The ridiculous history of the Chef’s Hat and the hazing rituals of the "New Guy" hat.

• Hygiene & Heat: A raw (and slightly awkward) look at staying clean during a 110-degree summer double-shift.

• The Evolution of Beef: Stories of old grudges, throwing pans, and finally growing up enough to respect the person next to you.

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Website: wefeedthem.com

Aldi snack test and budget hauls. Cyberpunk 2077 and gaming after work. Why video game kitchens look too clean. The history and hierarchy of the tall chef hat. Surviving the heat and hygiene of a 110-degree kitchen. Why kitchen beef starts over things like unstocked cheese. Transitioning from a punk dishwasher to a professional cook.

Merry Christmas from the "We Feed Them" kitchen! In our first ever holiday special, Sean and Steve are joined by Seans longtime mentor: Executive Chef Jamie Amador (aka Don Jaime). This isn't your average "silent night" we’re diving deep into 40 years of kitchen grit, from the legendary Bonnie Dune to the "Verbal Fire" of high-volume steakhouses.

In this episode, we cover:

• The Finger Flap Incident: Jamie recounts a gruesome meat-slicer injury on the final day of a cross-country move to Tucson.

• Don’t Bite the Cook: The "Red Flag" story of a KFC coworker who took "drumstick" too literally.

• Lightning in a Bottle: Why "handfuls and pinches" are the enemy of notoriety, and why Jamie preaches keeping a meticulous kitchen journal.

• Factory Floor Horrors: Steve and Jamie compare notes on food manufacturing, from 55 gallon drums of mayo to the mindless soul sucking of professional donut flipping.

• The Christmas Prototype: We taste-test Jamie’s latest creation a Beet & Chili Crisp Deviled Egg, and discuss the science of the "endorphin rush."

Whether you’re in your Christmas pajamas or grinding out a double on the line, this episode is a masterclass in staying consistent when the weeds get high.

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Merry Christmas, Happy Hanukkah, and keep feeding them.

What happens when your passion for the kitchen runs headfirst into a bad boss and unfair pay? We're diving into the history of being undervalued in the food industry.

Hosts Steve and Sean discuss:

• The Zero-Dollar Promotion: Sean's infuriating story of being offered a kitchen manager title —with zero change in his salary—and his decision to walk out.

• The Steak n' Shake Midnight Escape: The legendary moment Steve quit a late shift that had him feeling like a "dork in a bow tie."

• The Pay Question: We talk about what a serious cook, fresh out of school, is really worth today and the psychological shift that comes with receiving your first real raise.

FINAL FOCUS: We examine the serious ethical questions about where our food comes from, diving into the hidden truth behind forced labor and slave conditions in the Chinese fishing fleets—a vital conversation about what we support with our dollar.

• Service Industry Nightmares

• Restaurant Worker Exploitation

• Unfair Pay in Hospitality

• Chef Salary Negotiation

• Kitchen Management Challenges

• Forced Labor in Seafood

• Chinese Fishing Industry Ethics

• Steak and Shake Walkout

• Podcast on Food Industry

• Chef Life Real Talk

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Hosts Steve Barry and Sean Collins kick off their podcast with a deep dive into the moments that truly test the spirit of the hospitality industry.

In this explosive debut, they recount their most challenging days on the job: From dealing with a key line cook's unexpected delay that caused critical stress during a massive catering rush, to a city-wide power outage that wiped out a full restaurant's worth of digital tickets.

Sean also shares his teenage experience working solo on the line for a busy Valentine's Day, while Steve recounts the sheer exhaustion of pulling 48-hour shifts at a country club, culminating in a disastrous, high-stakes moment with a gluten-free wedding client.

This episode explores the immense managerial stress, the high financial cost of kitchen errors (like leaving the walk-in door open), and how surviving those chaotic shifts molds a career in the restaurant business.

Topics Covered: Kitchen Management, Extreme Stress, Restaurant Business, Supply Chain, Catering, POS Systems, 48-Hour Shifts, Walk-In Errors, Close-to-Open, Mother's Day Rush, Food Accommodation.