Walk-In Talk Podcast

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 lambFully 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 lambFully 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 MediaTakeaways: 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 lambFully 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 lambFully 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 CuisineLajawab Indian Cuisine (@lajawab4u) • Instagram photos and videosTakeaways: 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 MediaWalk-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 lambFully...

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’ ShowsTakeaways: 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 SpreadsDel Encanto FoodsMentioned 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 lambFully 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 lambFully 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 lambFully 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 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 lambFully 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 HaysMentioned 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 lambFully 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 lambFully 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 lambFully 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 lambFully 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 lambFully 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 textWhat 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 tableThe following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-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 textEver 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 showWalk-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