Walk-In Talk Podcast
Walk-In Talk Podcast is a food industry podcast hosted by Carl Fiadini, founder of Walk-In Talk Media. It features raw, unfiltered conversations with chefs, restaurateurs, farmers, bartenders, and other food professionals. The show includes trade show coverage, mini-documentaries, and interviews with culinary leaders. It is the official podcast partner for several restaurant shows and culinary events.
Episodes
Chef Diego Garcia: I Had Nothing to Fall Back On
At 14 years old, Chef Diego Garcia left his family in Mexico and returned to New York alone. He barely spoke English. He wasn't going to school. He worked wherever he could, and for a period of time, he had nowhere to live. Diego slept in the New York City subway, cleaned himself up in restaurant bathrooms and helped people carry groceries while trying to save enough money to rent a room. His pare
Chef Clayton Parrett: A Student for Life
Chef Clayton Parrett has spent more than two decades in kitchens, but he still considers himself a student. Growing up in rural South Louisiana, Clayton's earliest education came from the land. Hunting, fishing, livestock, agriculture and eventually working around a slaughterhouse taught him where food came from long before he understood that cooking would become his life. That path event
Who's Really Responsible for Food Safety? | Inside Food Safety EP.6
Brought to you by Testo North America When contaminated produce enters the food supply, finding where it came from is only the beginning. On this episode of Inside Food Safety, Eric Moore is joined by returning guest Kiley Harper-Larsen to examine recent Cyclospora and Salmonella investigations involving lettuce, jalapeños and the growing list of finished products affected when a single ingredient
Chef Olivia Giesler: The Kitchen Made More Sense
Chef Olivia Giesler never planned on becoming a chef. Growing up in Ohio, medicine seemed like the logical path. She studied biology and chemistry with plans for a career in healthcare. But an experience in Costa Rica at seventeen, followed by an opportunity inside Mitchell's Ocean Club, introduced her to a completely different world. The kitchen won. Olivia went all in: culinary school, competiti
More Than a Kitchen: Chefs David Reyes & Nelly Buleje
Two chefs. Two friends. One of them is getting ready to leave Florida and begin a new chapter. Chefs David Reyes and Nelly Buleje join Walk-In Talk for a conversation about something that goes far beyond what happens on the plate: mental health in the kitchen, camaraderie, and what it really means to show up for the people beside you. With Nelly preparing to move to North Carolina, the tw
Chef Anthony Santos: What I Survived Didn't Define Me
Content Advisory: This episode contains a candid conversation about childhood abuse, domestic violence, trauma, and a past suicide attempt. Some listeners may find portions of this discussion difficult. Listener discretion is advised. For the first time publicly, Chef Anthony Santos tells the story behind the man and chef he has become. Anthony grew up in a home marked by years of physical and emo
Chef Felicia Lacalle: Addiction, Faith & Rebuilding Her Life
Chef Felicia Lacalle's story is about much more than food. The Tampa chef and partner at Quiote Tequilaria sits down with Walk-In Talk Podcast for an unfiltered conversation about addiction, divorce, single motherhood, failed partnerships, financial hardship, faith, and the long road back to herself. Felicia began cooking at a young age, inspired by her mother, her Mexican and Cuban heritage, and
Cyclospora, Taylor Farms and the Produce Safety Crisis | Inside Food Safety EP.5
One of the largest Cyclospora outbreaks in U.S. history has placed fresh produce safety under the national spotlight. In this episode of Inside Food Safety, presented by Testo North America, Carl Fiadini and co-host Eric Moore are joined by nationally recognized produce safety expert Kiley Harper-Larsen, M.S., Owner of The Ag Safety Lady and a food safety executive with more than two decades of ex
Inside Food Safety Ep.4 | LIVE from New Orleans | Bocuse d'Or, LRA, IAFP & the Future of Hospitality
Recorded live in New Orleans during an unprecedented week that brought together the Louisiana Restaurant Association Expo, Bocuse d'Or USA, and the International Association for Food Protection (IAFP), this special edition of Inside Food Safety explores the unseen systems that protect some of the world's greatest restaurants. Host Carl Fiadini is joined by Chef Sean "Pooch" Rivera and Eric Moore o
Chef Christian Gill: The Art of Reinvention
Chef Christian Gill's story is about far more than restaurants, television, or beating Bobby Flay. It is a story of identity, loss, resilience, and learning how to rebuild when life changes without warning. Raised by a single mother in Lexington, Kentucky, Christian found his creative voice through theater before earning the title of chef through years of hard work in professional kitchens. He cre
The Live Fire Report | Episode 1: German Engineering Meets Live Fire — The Grillrost Story
The Live Fire Report with Frederic Casagrande Episode 1 What happens when engineering meets live-fire cooking? In the premiere episode of The Live Fire Report, BBQ champion and pitmaster Frederic Casagrande travels to Château Grillrost in France to sit down with the family behind Grillrost—one of Europe's most innovative live-fire cooking companies. Rather than competing with the biggest grill man
Chef Peter Garces: Everything the Fire Couldn't Take
Chef Peter Garces didn't open By The Chef Pizza because he needed another job. He built it from the remains of a life that had been completely disrupted. Peter grew up in Brooklyn, where his earliest connection to food came from watching his mother cook. That sense of childhood wonder eventually became a serious culinary pursuit, taking him through culinary school, restaurant kitchens, and some of
Chef Matt Lawson: When Every Detour Leads to Purpose | Ep. 205
Chef Matt Lawson's life never followed a straight line. For years, he questioned why his path kept moving through entrepreneurship, restaurants, private-chef work, hotels, professional sports, banking, medical innovation, and some painfully difficult seasons. Only now are those pieces beginning to make sense. In Episode 205, Matt shares how a teenage swim-lesson business led him to Dave Ramsey
Chef Ferrell Alvarez: Built from Survival, Driven by Belief | Ep. 204
Chef Ferrell Alvarez has helped shape modern Tampa dining through Proper House Group, the team behind Rooster & the Till, Ash, Alter Ego, Gallito Taqueria, and Dang Dude. But Episode 204 is not just about restaurants. It is about the life that built the chef. Ferrell sits down with Carl Fiadini for one of the most personal conversations in Walk-In Talk history, tracing his path from a fiftee
Inside Food Safety Ep. 3 | A $20,000 Alert: How One Notification Saved a Restaurant
What happens when a single notification prevents thousands of dollars in product loss? In Episode 3 of Inside Food Safety, we're on location at The Tampa Club with Executive Chef Thomas Mandzik and Eric Moore from Testo North America to discuss a real incident that occurred just one week after a new automated temperature monitoring system was installed. While away from the restaurant, Chef Thomas
Chef Sherief Shawky: From Egypt to Unox, A Journey Built on Opportunity
Chef Sherief Shawky's journey is anything but conventional. Raised between Virginia and Egypt, Sherief's path began in a family-owned pizzeria before taking him through some of the industry's most demanding kitchens, working alongside award-winning chefs, opening restaurants, leading culinary teams, and ultimately becoming Corporate Chef and Team Leader for North America at Unox. In this episode,
Chef Thomas Mandzik on our 200th Episode Celebration Party, Community, and His Next Chapter in Texas | Ep. 201
Episode 201 picks up just days after Walk-In Talk Media celebrated its 200th episode at Tampa Club. What started as a milestone celebration became something much bigger: more than 120 hospitality professionals, chefs, operators, distributors, manufacturers, brand partners, creators, and friends gathered in one room to celebrate the community that has formed around Walk-In Talk Media. Chef
One Year Later: Chef Elijah Rock on Leadership, Fatherhood, and Letting Go of Control | Walk-In Talk Podcast Ep. 200
Almost exactly one year ago, Chef Elijah Rock joined Walk-In Talk Media to discuss the early stages of building Bricks and navigating life as a new restaurant owner. A lot can change in a year. In Episode 200, Elijah returns to reflect on what the last twelve months have taught him about leadership, delegation, fatherhood, burnout, trust, and the reality of restaurant ownership beyond what guests
Inside Food Safety Ep. 2: The Most Dangerous Words in Hospitality, "We've Always Done It This Way"
In Episode 2 of Inside Food Safety, Eric Moore of Testo North America returns to discuss one of the biggest threats facing restaurants today, not a single catastrophic mistake, but the slow erosion of standards through complacency. From leadership and food safety culture to burnout, staffing challenges, and operational blind spots, Eric and Carl explore how small shortcuts can become dangerous hab
Inside the NRA Show 2026: Chicago, Royal Cup Coffee, and the Energy Behind Hospitality with Ashley Peeples
Episode 198 – NRA Show Chicago Recap The National Restaurant Association Show always brings the food industry together at the highest level, and this year in Chicago was no exception. From nonstop movement on the show floor, to conversations with operators, chefs, manufacturers, and hospitality leaders from across the country, Episode 198 captures the energy, relationships, and momentum that conti
From New Orleans to Con Amor: Chef Taylor Dillon on Mexican Food, Identity, and Building with Purpose
Chef Taylor Dillon's path into Mexican cuisine wasn't traditional, and that's exactly what makes this conversation interesting. Born and raised in New Orleans, trained in some of New York's most demanding kitchens including Daniel and Jean-Georges, Taylor eventually found himself completely immersed in the craft, history, and technique behind Mexican food. What started as curiosity turned into obs
Inside Food Safety Ep. 1: What Kitchens Get Wrong
Inside Food Safety is a recurring monthly segment on the Walk-In Talk Podcast. This is the first one. The inaugural episode of our Inside Food Safety segment, and it starts with a conversation every kitchen needs to hear. Eric Moore joins us, food safety expert with Testo North America, bringing real-world insight into what food safety actually looks like in practice. Not theory, not checklists, b
Living with Endometriosis in Hospitality | Ciji Castro on Pain, Advocacy, and Showing Up
What does it look like to keep showing up when your body is working against you? In Episode 195, Ciji Castro returns to the show for one of the most personal conversations we've had. Ciji is currently battling stage four endometriosis, a disease that affects millions of women, yet remains widely misunderstood, especially in high-pressure industries like hospitality. And still, she shows up. Still
Shooting Wasn't Enough | John Hernandez on Food Styling, RAK, and Owning the Plate
What happens when the person behind the camera starts understanding the plate better than ever before? Episode 194 is a different kind of conversation. No guest rotation. No outside voice. Just Carl Fiadini and John Hernandez, the creative force behind the lens at Walk-In Talk Media. Over the last year, John's role has evolved in a way most people wouldn't expect. He's still behind the camera. But
Mike Lombardi & Chef Stephen Hicks on Seafood, Trust, and Building Real Vendor Relationships
What does a real vendor relationship actually look like? In Episode 193, Mike Lombardi, third-generation seafood distributor behind a 65-year family business, joins Chef Stephen Hicks in studio for a conversation that goes far beyond product and price. This episode dives into what really drives long-term success in the restaurant industry, trust, accountability, and understanding the pressure
John Marino (RAK Porcelain USA) & Chef Thomas Mandzik — Leadership, Trust, and the Long Game in Hospitality
Most people see the finished plate. Very few understand everything that had to go right before it got there. Episode 192 pulls that curtain back. John Marino, President of RAK Porcelain USA, joins the show for a conversation rooted in experience — from operations and manufacturing to leading a growing organization built on long-term thinking and real partnerships. This isn't theory. It's pressure
Cameras, Kitchens, and What Drives Attention in Restaurants: Chef Nelly Buleje & Leigh Wilson
There's a shift happening in the restaurant industry. It's not just about what's on the plate anymore. That part is expected. The real question now is what actually gets seen, what connects, and what ultimately brings people through the door. In Episode 191, we bring two perspectives together to unpack that. Chef Nelly Buleje of Timpano joins us in the studio. With a career rooted in large-sca
Precision in the Kitchen: Chef Thomas Mandzik & Aaron Sharpe with Testo, and the Systems Behind Food Safety and Consistency
Episode 190 — Description Precision isn't a luxury in the kitchen. It's the standard. Episode 190 brings that into focus with Chef Thomas Mandzik of The Tampa Club and Aaron Sharpe of Testo North America. This conversation moves beyond the plate and into the systems behind it. Temperature, consistency, accountability. The details that don't always get seen, but dictate everything. Chef Mandzik br
Food, Media, and the Modern Chef, Alexandria Ebron, Chef Jason F. Lynn
Food doesn't just live on the plate anymore. It lives in media. Episode 189 brings together two sides of that reality, how food is created, and how it's seen. Featured guest Alexandria Ebron, Brand Manager for The Zest and Classical WSMR, part of the NPR ecosystem at WUSF and the University of South Florida, shares her path from blogging and Creative Loafing to helping shape food stories across th
Food Media vs. The Kitchen: NPR's Dalia Colon & Michelin Chef Michael Collantes
Who decides which food stories get told? In Episode 188 of the Walk-In Talk Podcast, Host, Carl welcomes Dalia Colon, Executive Producer and Host of The Zest, the NPR-affiliated food podcast produced by WUSF on the University of South Florida campus. With more than 300 episodes produced, Dalia has helped shape how Florida's food culture is documented through public media. Her work blends journali
From Bayou Roots to Michelin Standards: Food Media, Creative Loafing & Chef Michael Collantes
Food is not content. It's memory. It's identity. It's standards. Leigh Wilson, Marketing Director of Creative Loafing in Tampa Bay, grew up in a small Cajun bayou town in South Louisiana where everything happened in the kitchen. The family hunted. They grew their own food. Decisions were made at the table. When you grow up ten minutes from the water, you understand that food is not a trend. It's s
How Restaurants Really Get Their Food: Distribution, Sourcing, and Trust with Tony Cuba & Chef Cody Tiner
Most people think the restaurant industry starts in the kitchen. It doesn't. It starts with sourcing. With buying decisions. With what shows up at the back door. This week, Carl sits down with Tony Cuba, Buyer for Halpern's Steak and Seafood in Orlando, alongside Chef Cody Tiner, chef-owner of District South. Tony brings nearly 21 years of distribution experience to the table. From packing product
From Fine Dining to Disaster Relief, Chef Ryan Yost on Feeding People When It Matters Most
This week on the Walk-In Talk Podcast, Chef Ryan Yost joins us in studio after traveling from Western North Carolina to Lakeland for a full production day. Ryan is a chef-manager with Operation Blessing, an international humanitarian organization providing disaster relief through food, clean water, medical care, and rebuilding efforts. His path has taken him from fine dining kitchens to feeding co
Chef Thomas Parker on Running a Floating Fine-Dining Restaurant in Tampa Bay
This week on the Walk-In Talk Podcast, we step off solid ground and into one of the most demanding kitchens you can run. Chef Thomas Parker, Executive Chef with Manthey Hospitality, joins us on location aboard Craft, a fine-dining cocktail and food river cruise operating in Tampa Bay. Running a restaurant on a moving vessel changes everything. Space is limited. Storage is on land. Service is compr
Showing Up When It's Hard, Leadership, Consistency, and the Chef Who Gets the Call: Kevin Rasberry
This week on the Walk-In Talk Podcast, we sit down with Kevin Rasberry, a chef whose work often begins when things are already broken. Kevin is the Director of Culinary and Executive Chef at The Grove at Trelago, and in recent months he's been sent across Florida, Clearwater, Jacksonville, and Tallahassee, stepping into kitchens after chefs quit, teams fractured, or leadership gaps appeared. He'
Holding the Star: Chef Michael Collantes on Michelin Pressure, Perspective, and What Comes Next
This week on the Walk-In Talk Podcast, we're on location with Chef Michael Collantes, chef-owner of Soseki, a one-Michelin-star restaurant that has not only earned its star, but held it through consistency, leadership, and discipline. Another restaurant in his group, Sushi Saint, has also been recognized with a Bib Gourmand, highlighting a different but equally demanding standard of excellence. Th
James Beard, Michelin, and the Soul of King Cake
🎭 EPISODE SUMMARY Mardi Gras at the Table: King Cake, Culture, and Culinary Legacy This special Mardi Gras edition of Walk-In Talk steps away from the stove and into tradition. Rather than a typical cooking session, this episode centers on king cake as cultural ritual, bringing together James Beard winners, Michelin-starred perspective, and one of the most respected food writers covering New Or
Chef Michael Collantes on Earning and Keeping a Michelin Star in Orlando, FL
Walk-In Talk Media kicks off 2026 in-studio with Chef Michael Collantes, chef-owner of Soseki Orlando, a one-Michelin-star restaurant that has earned and retained its star. This conversation goes past accolades and into what it takes to sustain excellence, build teams across multiple concepts, and keep your life intact while doing it. We also introduce a new recurring chapter, Chef Mike officially
The Quiet Work of Belonging in Hospitality with Marina Baronas and Chef Carl Riding
Belonging is not something you arrive at. It is something you build. In this episode of Walk-In Talk Media, Carl Fiadini sits down in studio with Marina Baronas, hospitality leader and author of A New Life, A New Menu: An Almanac of Belonging. Raised across Lithuania, Russia, and Azerbaijan, Marina came to the United States at nineteen without speaking English and built a life through the unseen w
Chef Massimo Orlando and Jack Ross on Italian Roots, Food Culture, and Resilience
In this episode of the Walk-In Talk Podcast, Carl sits down with Chef Massimo Orlando and Jack Ross for a powerful conversation about Italian heritage, food culture, and the stories that shape who we are. Chef Massimo Orlando shares his journey from growing up in Italy and learning to cook in his grandmother's kitchen to working professionally at a young age in the kitchens around Lake Como. His
Barbecue With Purpose: Stan Hays and Champion Pitmaster Tillman Lee Nelson III
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 sand
Chef Freddy Money - Michelin Excellence at Atlas and the U.S. Culinary Open
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 themselv
Cooking Through the Cuts: How Chef Ciji Castro Fights Food Insecurity Through Tradition
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
Chef Janine Pezarro: From Michelin Kitchens to the Warrior's Path with Chef Brett Wright from Palm Beach Meats
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 Business of Better Shrimp with Vnay Bedi and Chef Mohamad ElBanna
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 t
No Pretension, Just Passion: Chef Andy Nassar of Keel Farms
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 South
Lajawab Indian Cuisine: A Taste of Kolkata in St. Petersburg
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 passi
Taquerías, Storytelling Menus & Sustainable Food: Chef David Reyes with Jennifer Weinberg
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
The Burnt Chef Project: Transforming Hospitality Through Mental Wellness with Chef Ben Goldman & Tom MItchell
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
Chef Ciji Castro: Reviving Latin Culinary Heritage
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
Understanding Value in Dining with Chef Paul Gaskins from The Inn at Celebration
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
The Heart of Australian Beef: Sustainability and Flavor Revealed with Sabina Kindler & Chef Thomas Mandzik
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, a
From Hobby to Business: Rona Bachour's Baking Revolution
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
From Omelets to Prestige: Chef Lee Aquino's Culinary Evolution
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. Throu
From Struggles to Success: Chef Ricardo Castro's Inspiring Story
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
The Heart of Hospitality: A Conversation with Culinary Innovators: Ryan Giffin, Chef Thomas Mandzik & Stan Hays
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 enhanc
Pass the Honey, Tell the Story: Douglas Raggio & Chef Josh Bernstein
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 pervad
Calusa Oysters, Aquaculture & Michelin Recognition: Reed Smith & Chef Jon Walker on Florida's Seafood Future
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
Celebrating Independence Day: The Flavors of America with Chef Thomas Parker
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
The Bartender and The Deli Man: Chef Danny Saccullo & Lucas Peters
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 ev
Sugar-Brined Pork Chops and Parenthood: Chef Elijah Rock
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 fou
Breaking Silence: Motherhood, Mental Health, and the Future of Hospitality" Featuring Colleen Silk of Hospitality Bites & Chef Ciji Castro of Domestic Gourmet
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—Hosp
The real purpose of cooking isn't what you think it is: Chef Brent Weathers
Send us a text 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 differen
Inside the Growth of America's Top Restaurant Trade Shows with Paul Pedrow of Restaurant Events LLC
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 p
Gulf Shrimp A look into the Tagliatelle Short Documentary | Culinary | 2025: Chef Thomas Parker
Send us a text 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
Chef Aaron Brooks: From Four Seasons to Fire-Cooked Flavor in Miami's Little River
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. G
From Humboldt Park to Haute Cuisine: Chef David Reyes on Survival, Soul Food, and Building Culinary Culture
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
Fork in the Road: Chef Nelson Millán's Leap from Law to the Line
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 cu
First L.A. Female Chef President in a Century: Chef Fionna España
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-domin
Grilling for Good: Aaron Norris on BBQ, Faith, and Philanthropy
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, persev
Chef Christian Barruos-Brens: What drives a 21-year-old to cook with the wisdom of veterans?
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 cataly
Hogs for the Cause: Cooking for Kids with Brain Cancer with Clint Scroggs
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 operati
"Balancing Work, Family, and Mental Health in the Food Industry with Chef Thomas Parker and Jamie Wyckoff"
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 operati
Breaking the Kitchen's Silent Struggles: Burnt Chef Project with Imrun Texeira
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
Behind the Camera: Food Media with the U.S. Culinary Open at NAFEM25
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
Matthew Beaudin: The Indiana Jones of Culinary
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 Sea
Chicago's Flavor Innovator Anthony Martorina
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 Mar
Matt Haines, Chef Sara Salgado: King Cakes and Mardi Gras Season
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