https://simplecast.com The Vollrath Feed A deep dive with chefs and industry experts into the many facets of the foodservice universe. 2020 en Tue, 17 May 2022 16:04:42 +0000 Tue, 17 May 2022 16:04:52 +0000 https://www.vollrathfoodservice.com/thefeed The Vollrath Feed https://image.simplecastcdn.com/images/db022e05-6a8c-4606-8f73-61d413801cde/5a32f93c-a038-4b4f-a48d-e42f7bf1e97e/3000x3000/bra-the-vollrath-feed-logo-black.jpg?aid=rss_feed https://www.vollrathfoodservice.com/thefeed episodic A deep dive with chefs and industry experts into the many facets of the foodservice universe. Chef Rich Rupp & Justin Pehrson no https://feeds.simplecast.com/kzsIrC0q cooking, pots and pans, food service, the future of restaurants, food, foodservice, dining, food service design, induction, chef stories, serving systems, chefs, cookware, kitchen innovations, restaurant, professional kitchen, small wares, vollrath The Vollrath Company LLC justin.pehrson@vollrathco.com 10cb3ad2-8acc-45a2-a529-8441a924b0c9 Vollrath Feed Trivia Timestamps
0:27 – Nate joins the show today
0:49 – Today is a special episode
2:12 – It’s training season
4:44 – We have virtual trainings available
5:28 – It’s quiz time!
30:09 – A quick look back
30:57 – We’ll be making more content
31:23 – Thank you to everyone
33:16 – Outro

]]> Tue, 17 May 2022 16:04:42 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Nate Woelfel) https://www.vollrathfoodservice.com/thefeed Timestamps
0:27 – Nate joins the show today
0:49 – Today is a special episode
2:12 – It’s training season
4:44 – We have virtual trainings available
5:28 – It’s quiz time!
30:09 – A quick look back
30:57 – We’ll be making more content
31:23 – Thank you to everyone
33:16 – Outro

]]> Vollrath Feed Trivia Chef Rich Rupp, Justin Pehrson, Nate Woelfel 00:33:25 The Vollrath Feed will be taking a break over the summer. But, before we do, Chef Rich and Justin put their knowledge to the test as Nate quizzes them with some Vollrath Feed trivia. Play along and see how much you know about show! The Vollrath Feed will be taking a break over the summer. But, before we do, Chef Rich and Justin put their knowledge to the test as Nate quizzes them with some Vollrath Feed trivia. Play along and see how much you know about show! foodservice, small wares, restaurants, vollrath, commercial kitchen no full 76 26cf2827-a7f6-41f9-8dd6-9b1ee56c1431 Food as Education Timestamps
0:38 – Stick around for Nate’s Notes
1:21 – School nutrition has come a long way
4:33 – The importance of consultants
6:09 – Chef Samantha Cowens-Gasbarro joins the show
6:53 – Chef Samantha’s foodservice journey
10:02 – The origins of nutritional trends
11:33 – Balancing quality and costs
17:09 – Scratch cooking in schools
19:38 – Food as an educational tool
26:50 – Getting buy-in
30:42 – Cook once, serve twice
32:37 – Resources for success
34:14 – When school nutrition started to shift
42:01 – Missing the kitchen
43:57 – Becoming a foodie early
45:53 – Making the case for consultants
52:09 – Chef Samantha’s inspirational quote
54:27 – Nates Notes
58:01 – Outro

]]> Tue, 3 May 2022 16:59:19 +0000 justin.pehrson@vollrathco.com (Chef Samantha Cowens-Gasbarro, Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps
0:38 – Stick around for Nate’s Notes
1:21 – School nutrition has come a long way
4:33 – The importance of consultants
6:09 – Chef Samantha Cowens-Gasbarro joins the show
6:53 – Chef Samantha’s foodservice journey
10:02 – The origins of nutritional trends
11:33 – Balancing quality and costs
17:09 – Scratch cooking in schools
19:38 – Food as an educational tool
26:50 – Getting buy-in
30:42 – Cook once, serve twice
32:37 – Resources for success
34:14 – When school nutrition started to shift
42:01 – Missing the kitchen
43:57 – Becoming a foodie early
45:53 – Making the case for consultants
52:09 – Chef Samantha’s inspirational quote
54:27 – Nates Notes
58:01 – Outro

]]> Food as Education Chef Samantha Cowens-Gasbarro, Chef Rich Rupp, Justin Pehrson 00:59:13 When it comes to nutrition, schools have to balance quality with costs. Chef Samantha Cowens-Gasbarro, chef/school nutrition consultant at Healthy School Recipes, joins Chef Rich and Justin to discuss how she helps schools serve nutritious food and turn dining into an educational opportunity. When it comes to nutrition, schools have to balance quality with costs. Chef Samantha Cowens-Gasbarro, chef/school nutrition consultant at Healthy School Recipes, joins Chef Rich and Justin to discuss how she helps schools serve nutritious food and turn dining into an educational opportunity. chef, nutrition trends, scratch cooking, foodservice, foodie, school nutrition, school lunch, vollrath, commercial kitchen no full 75 11a3a04a-51c5-47db-98e0-e1dcfb0a607a Re-thinking Restaurants Timestamps
0:21 – Today is a special episode
2:03 – Listening is important
3:51 – Custom products
7:02– The future of restaurants
10:45 – Chef Erling Wu-Bower joins the show
11:09 – Chef Erling’s foodservice journey
16:38 – Challenges that come with opening
19:45 – The importance of adaptability
23:40 – Cooking with your senses
26:16 – Common restaurant pitfalls
31:52 – Evaluating tipping
49:15 – Labels and tent poles
56:06 – Dining out as a chef
57:42 – Staying on top of trends
1:01:51 – Chef Erling’s mantras
1:03:46 – A bit of reflection
1:09:12 – Outro

]]> Tue, 19 Apr 2022 18:02:37 +0000 justin.pehrson@vollrathco.com (Nate Woelfel, Justin Pehrson, Chef Erling Wu-Bower) https://www.vollrathfoodservice.com/thefeed Timestamps
0:21 – Today is a special episode
2:03 – Listening is important
3:51 – Custom products
7:02– The future of restaurants
10:45 – Chef Erling Wu-Bower joins the show
11:09 – Chef Erling’s foodservice journey
16:38 – Challenges that come with opening
19:45 – The importance of adaptability
23:40 – Cooking with your senses
26:16 – Common restaurant pitfalls
31:52 – Evaluating tipping
49:15 – Labels and tent poles
56:06 – Dining out as a chef
57:42 – Staying on top of trends
1:01:51 – Chef Erling’s mantras
1:03:46 – A bit of reflection
1:09:12 – Outro

]]> Re-thinking Restaurants Nate Woelfel, Justin Pehrson, Chef Erling Wu-Bower 01:10:41 Chef Erling Wu-Bower, partner at Underscore Hospitality Group in Chicago, Illinois, joins the show to discuss the challenges that come with opening restaurants. Then, Chef Erling shares his feelings on the culture of tipping in restaurants and what needs to change moving forward. Chef Erling Wu-Bower, partner at Underscore Hospitality Group in Chicago, Illinois, joins the show to discuss the challenges that come with opening restaurants. Then, Chef Erling shares his feelings on the culture of tipping in restaurants and what needs to change moving forward. chef, foodservice, restaurant, dining trends, chef erling wu-bower, vollrath, commercial kitchen, underscore hospitality group, tipping, hospitality yes full 74 8119cc7e-0d26-401a-b1d6-0c5541ae8e2d An Eye for Design Timestamps
0:06 – Intro
1:38 – Making sense of the chaos
5:22 – Our experience working with designers
10:50 – Laura Lentz joins the show
11:24 – Laura’s career journey
17:22 – Form vs. function
20:19 – Seeking out input
22:15 – Laura’s signature
23:22 – Versatility
27:05 – Inspiration and creative process
33:04 – Adjusting on-site foodservice
35:48 – Pandemic trends with staying power
50:30 – Advice for smaller operations
57:37 – Trusting your gut
1:01:52 – Laura’s inspirational quote
1:03:57 – Nate’s Notes
1:06:32 – Outro

]]> Tue, 5 Apr 2022 16:34:45 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Laura Lentz) https://www.vollrathfoodservice.com/thefeed Timestamps
0:06 – Intro
1:38 – Making sense of the chaos
5:22 – Our experience working with designers
10:50 – Laura Lentz joins the show
11:24 – Laura’s career journey
17:22 – Form vs. function
20:19 – Seeking out input
22:15 – Laura’s signature
23:22 – Versatility
27:05 – Inspiration and creative process
33:04 – Adjusting on-site foodservice
35:48 – Pandemic trends with staying power
50:30 – Advice for smaller operations
57:37 – Trusting your gut
1:01:52 – Laura’s inspirational quote
1:03:57 – Nate’s Notes
1:06:32 – Outro

]]> An Eye for Design Chef Rich Rupp, Justin Pehrson, Laura Lentz 01:07:48 Chef Rich and Justin are joined by Laura Lentz who is a design principal at Culinary Advisors Design. Laura gives an inside look at foodservice design projects through her eyes. The group also discusses the importance of versatility and which pandemic-related trends that have staying power. Chef Rich and Justin are joined by Laura Lentz who is a design principal at Culinary Advisors Design. Laura gives an inside look at foodservice design projects through her eyes. The group also discusses the importance of versatility and which pandemic-related trends that have staying power. chef, foodservice, restaurant, pandemic trends, professional kitchen, culinary advisors, foodservice design, vollrath, commercial kitchen no full 73 158ec473-58f8-453f-86e2-257f162dd7df Delivery Disruptor Timestamps
1:12 – Stay tuned for Nate’s recap
4:07 – Background on Chris Baggott
5:31 – Chris Baggott joins the show
6:04 – Chris’ foodservice journey
10:02 – The origin of ClusterTruck
14:24 – Expectations of quality
18:01 – Finding the right drivers
22:47 – Addressing freshness
27:29 – Organizing the kitchen
30:44 – Human-plus technology
33:45 – Creating the best kitchen
34:55 – Robots
36:49 – Delivery drivers and ghost kitchens
41:22 – Third-party delivery
43:16 – Naming the business
46:02 – Making the math and menu work
56:18 – Chris’ inspirational quote
59:06 – Nate’s Notes
1:03:41 – Outro

]]> Tue, 22 Mar 2022 18:24:07 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Chris Baggott) https://www.vollrathfoodservice.com/thefeed Timestamps
1:12 – Stay tuned for Nate’s recap
4:07 – Background on Chris Baggott
5:31 – Chris Baggott joins the show
6:04 – Chris’ foodservice journey
10:02 – The origin of ClusterTruck
14:24 – Expectations of quality
18:01 – Finding the right drivers
22:47 – Addressing freshness
27:29 – Organizing the kitchen
30:44 – Human-plus technology
33:45 – Creating the best kitchen
34:55 – Robots
36:49 – Delivery drivers and ghost kitchens
41:22 – Third-party delivery
43:16 – Naming the business
46:02 – Making the math and menu work
56:18 – Chris’ inspirational quote
59:06 – Nate’s Notes
1:03:41 – Outro

]]> Delivery Disruptor Chef Rich Rupp, Justin Pehrson, Chris Baggott 01:05:00 Chris Baggott has foodservice and delivery down to a science. As co-founder and CEO of ClusterTruck, he has dialed-in the timing of his processes to create a vertically integrated foodservice operation that isn’t reliant upon third-party delivery services. Chris Baggott has foodservice and delivery down to a science. As co-founder and CEO of ClusterTruck, he has dialed-in the timing of his processes to create a vertically integrated foodservice operation that isn’t reliant upon third-party delivery services. foodservice, restaurant, clustertruck, delivery, vollrath, commercial kitchen no full 72 79b3618c-af18-4115-920c-d27b97bccd60 Designing for the future Timestamps
0:27 – Don’t miss the recap
2:47 – The importance of culinary development
4:50 – Matt Schuler joins the show
5:46 – Matt’s culinary progression
15:27 – Solving problems
16:50 – When experience pays off
19:56 – Having a foodservice-focused brain
23:43 – Senior living facilities
26:54 – Using technology
30:39 – Proposing equipment solutions
33:00 – The next big thing(s)
36:11 – Environmental factors and induction
42:40 – Creating a quality work situation
44:58 – The evolution of foodservice design
47:00 – Scratching the itch
51:50 – Matt’s inspirational quote
53:10 – Nate’s Recap
55:21 – Outro

]]> Tue, 8 Mar 2022 15:36:41 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Nate Woelfel, Chef Matt Schuler) https://www.vollrathfoodservice.com/thefeed Timestamps
0:27 – Don’t miss the recap
2:47 – The importance of culinary development
4:50 – Matt Schuler joins the show
5:46 – Matt’s culinary progression
15:27 – Solving problems
16:50 – When experience pays off
19:56 – Having a foodservice-focused brain
23:43 – Senior living facilities
26:54 – Using technology
30:39 – Proposing equipment solutions
33:00 – The next big thing(s)
36:11 – Environmental factors and induction
42:40 – Creating a quality work situation
44:58 – The evolution of foodservice design
47:00 – Scratching the itch
51:50 – Matt’s inspirational quote
53:10 – Nate’s Recap
55:21 – Outro

]]> Designing for the future Chef Rich Rupp, Justin Pehrson, Nate Woelfel, Chef Matt Schuler 00:55:53 Chef Rich and Justin are joined by Matt Schuler who is director of culinary development at SCOPOS Hospitality Group. Matt shares how he leverages his experience in the kitchen to help operators balance layout, product selection, food safety, and food quality for maximum efficiency. Chef Rich and Justin are joined by Matt Schuler who is director of culinary development at SCOPOS Hospitality Group. Matt shares how he leverages his experience in the kitchen to help operators balance layout, product selection, food safety, and food quality for maximum efficiency. restauran, foodservice, matt schuler, foodservice design, foodservice robotics, vollrath, commercial kitchen, scopos, culinary arts, induction no full 71 640f8e78-aff2-413f-8390-6dc6fa350114 Mastering the Craft Timestamps

0:53 – Stay tuned for Nate’s Notes
2:36 – Being the expert
6:11 – Chef Joseph Leonardi joins the show
7:57 – Having a support system
10:34 – Mentoring other chefs
12:48 – Dealing with failure
15:12 – The test
18:31 – Responsibilities
20:22 – Networking with colleagues
23:25 – Success stories
24:40 – Chef Joseph’s culinary journey
30:11 – The educational side
32:53 – Shifting demographics
36:24 – Advice for elevating success in the kitchen
38:46 – Beekeeping and honey
50:24 – Competitive cooking
54:35 – Next steps
57:51 – Going out to eat
59:36 – Chef Joseph’s mantra
1:02:45 – Nate’s Notes
1:04:33 – Outro

]]> Tue, 15 Feb 2022 18:26:03 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Chef Joseph Leonardi) https://www.vollrathfoodservice.com/thefeed Timestamps

0:53 – Stay tuned for Nate’s Notes
2:36 – Being the expert
6:11 – Chef Joseph Leonardi joins the show
7:57 – Having a support system
10:34 – Mentoring other chefs
12:48 – Dealing with failure
15:12 – The test
18:31 – Responsibilities
20:22 – Networking with colleagues
23:25 – Success stories
24:40 – Chef Joseph’s culinary journey
30:11 – The educational side
32:53 – Shifting demographics
36:24 – Advice for elevating success in the kitchen
38:46 – Beekeeping and honey
50:24 – Competitive cooking
54:35 – Next steps
57:51 – Going out to eat
59:36 – Chef Joseph’s mantra
1:02:45 – Nate’s Notes
1:04:33 – Outro

]]> Mastering the Craft Chef Rich Rupp, Justin Pehrson, Chef Joseph Leonardi 01:05:24 Chef Rich and Justin are joined by Joseph Leonardi who is director of operations at The Country Club in Brookline, Massachusetts and one of only 72 Certified Master Chefs in America. In this in-depth episode, Chef Joseph shares the wisdom he has developed during his culinary journey and offers his views on everything from dealing with failure to beekeeping. Chef Rich and Justin are joined by Joseph Leonardi who is director of operations at The Country Club in Brookline, Massachusetts and one of only 72 Certified Master Chefs in America. In this in-depth episode, Chef Joseph shares the wisdom he has developed during his culinary journey and offers his views on everything from dealing with failure to beekeeping. chefs, beekeeping, foodservice, restaurant, total cost of ownership, vollrath, master chef, commercial kitchen, the country club, joseph leonardi no full 70 8beb9772-d77c-4cc2-ad5f-78b8dd7bc79d Fresh Meals on Wheels Timestamps

0:51 – Chef Rich brings a lot to the table
3:17 – Non-profits need a champion
4:22 – More than a meal
6:46 – An opportunity for service
8:17 – Kelly Anderson joins the show
10:49 – Handling donations
12:59 – The transition to “Fresh”
18:02 – Sharing the playbook
20:41 – Addressing hidden needs
26:24 – Breaking down the numbers and COVID planning
28:17 – The peacefulness of dish washing
29:39 – Volunteers and delivering meals
31:47 – The succession plan
32:50 – Advice for managing donors
35:06 – Cost-effective performance
37:20 – Portion control
40:34 – Menu changeover
41:53 – The best ways to get involved
46:55 – Nate’s Notes
48:24 – Outro

]]> Tue, 1 Feb 2022 20:12:34 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Nate Woelfel, Kelly Anderson) https://www.vollrathfoodservice.com/thefeed Timestamps

0:51 – Chef Rich brings a lot to the table
3:17 – Non-profits need a champion
4:22 – More than a meal
6:46 – An opportunity for service
8:17 – Kelly Anderson joins the show
10:49 – Handling donations
12:59 – The transition to “Fresh”
18:02 – Sharing the playbook
20:41 – Addressing hidden needs
26:24 – Breaking down the numbers and COVID planning
28:17 – The peacefulness of dish washing
29:39 – Volunteers and delivering meals
31:47 – The succession plan
32:50 – Advice for managing donors
35:06 – Cost-effective performance
37:20 – Portion control
40:34 – Menu changeover
41:53 – The best ways to get involved
46:55 – Nate’s Notes
48:24 – Outro

]]> Fresh Meals on Wheels Chef Rich Rupp, Justin Pehrson, Nate Woelfel, Kelly Anderson 00:49:21 Kelly Anderson is the former CEO of Fresh Meals on Wheels of Sheboygan County, Inc. Before her recent retirement, she joined Chef Rich and Justin to discuss how her organization was the first meal program in the nation to put emphasis on fresh food and ingredients and how they address the hidden needs of those in the community. Kelly Anderson is the former CEO of Fresh Meals on Wheels of Sheboygan County, Inc. Before her recent retirement, she joined Chef Rich and Justin to discuss how her organization was the first meal program in the nation to put emphasis on fresh food and ingredients and how they address the hidden needs of those in the community. foodservice, community service, disher, portion control, nonprofit, vollrath, sheboygan, commercial kitchen, fresh meals on wheels, meals on wheels no full 69 001a2828-e6ee-43be-a1c1-5fed757a7f72 Exploring the James Beard Foundation Timestamps
0:51 – A different type of guest today
2:49 – The ups and downs of winning major awards
6:38 – Chef Rich’s connection to the James Beard House
7:38 – Kris Moon joins the show
8:04 – Background on the James Beard Foundation
13:23 – Becoming the barometer
17:15 – The evolving definition of excellence
21:01 – The James Beard Award nomination process
24:09 – Programs and initiatives
32:51 – Kris’ winding path
37:59 – Is the James Beard House haunted?
41:08 – Managing winning a James Beard Award
47:38 – The evolution of Kris’ palate
51:27 – Kris’ inspirational quote
53:11 – Nate’s Notes
54:58 – Outro

]]> Tue, 4 Jan 2022 17:10:25 +0000 justin.pehrson@vollrathco.com (Kris Moon, Justin Pehrson, Chef Rich Rupp, Nate Woelfel) https://www.vollrathfoodservice.com/thefeed Timestamps
0:51 – A different type of guest today
2:49 – The ups and downs of winning major awards
6:38 – Chef Rich’s connection to the James Beard House
7:38 – Kris Moon joins the show
8:04 – Background on the James Beard Foundation
13:23 – Becoming the barometer
17:15 – The evolving definition of excellence
21:01 – The James Beard Award nomination process
24:09 – Programs and initiatives
32:51 – Kris’ winding path
37:59 – Is the James Beard House haunted?
41:08 – Managing winning a James Beard Award
47:38 – The evolution of Kris’ palate
51:27 – Kris’ inspirational quote
53:11 – Nate’s Notes
54:58 – Outro

]]> Exploring the James Beard Foundation Kris Moon, Justin Pehrson, Chef Rich Rupp, Nate Woelfel 00:55:54 Nearly everyone in the world of foodservice is familiar with the James Beard Award. But there is so much more to the James Beard Foundation than that. Kris Moon, president and COO at the James Beard Foundation, joins the show to discuss the foundation’s mission, the James Beard House, and defining culinary excellence. Nearly everyone in the world of foodservice is familiar with the James Beard Award. But there is so much more to the James Beard Foundation than that. Kris Moon, president and COO at the James Beard Foundation, joins the show to discuss the foundation’s mission, the James Beard House, and defining culinary excellence. chef, restaurant, james beard house, professional cook, james beard foundation, vollrath, commercial kitchen, culinary award no full 68 3e4d65b0-c6f5-4c6a-a02e-1b2eeb2bcd4c Fruit Cake Taste Test Timestamps
0:39 – The origins of this episode
2:00 – Chef Gale Gand joins the show
4:23 – The sales pitch
5:19 – Taste test time
16:09 – Gale’s experience making fruit cake
18:06 – What’s new in Gale’s world
24:31 – Gale’s advice for the holidays
27:52 – What we learned
31:30 – That’s a wrap on 2021!

]]> Tue, 21 Dec 2021 13:00:00 +0000 justin.pehrson@vollrathco.com (Chef Gale Gand, Justin Pehrson, Chef Rich Rupp, Nate Woelfel) https://www.vollrathfoodservice.com/thefeed Timestamps
0:39 – The origins of this episode
2:00 – Chef Gale Gand joins the show
4:23 – The sales pitch
5:19 – Taste test time
16:09 – Gale’s experience making fruit cake
18:06 – What’s new in Gale’s world
24:31 – Gale’s advice for the holidays
27:52 – What we learned
31:30 – That’s a wrap on 2021!

]]> Fruit Cake Taste Test Chef Gale Gand, Justin Pehrson, Chef Rich Rupp, Nate Woelfel 00:32:02 World-renowned pastry chef Gale Gand is not a fan of fruit cake. But Chef Rich believes he has found the fruit cake that will change that. Rich and Gale are joined by Justin and Nate for a taste test on this special holiday edition of The Vollrath Feed Podcast. World-renowned pastry chef Gale Gand is not a fan of fruit cake. But Chef Rich believes he has found the fruit cake that will change that. Rich and Gale are joined by Justin and Nate for a taste test on this special holiday edition of The Vollrath Feed Podcast. chef, pastry chef, bakery, restaurant, professional kitchen, gale gand, vollrath, beatrice bakery, fruit cake no full 67 4bf729f1-e6b0-40bf-a246-697b1e976027 Making Quality Food Affordable Timestamps:
0:51 – We love chefs
2:09 – Missing the hustle and bustle
5:03 – Defining fast casual foodservice
7:44 – Shifting expectations
9:52 – Chef Nate Weir joins the show
10:32 – Seasonal menu changes
12:14 – What drives menu design
15:17 – Balancing quality and cost
17:44 – Setting up cooks for success
23:07 – The fast casual label
25:25 – Selecting the proper equipment
31:51 – Mentoring opportunities
34:44 – Chef Nate’s culinary journey
41:44 – Gathering employee feedback
43:40 – Chef Nate’s inspirational quote
46:52 – Nate’s Notes
48:26 – Outro

]]> Tue, 7 Dec 2021 17:32:21 +0000 justin.pehrson@vollrathco.com (Chef Nate Weir, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps:
0:51 – We love chefs
2:09 – Missing the hustle and bustle
5:03 – Defining fast casual foodservice
7:44 – Shifting expectations
9:52 – Chef Nate Weir joins the show
10:32 – Seasonal menu changes
12:14 – What drives menu design
15:17 – Balancing quality and cost
17:44 – Setting up cooks for success
23:07 – The fast casual label
25:25 – Selecting the proper equipment
31:51 – Mentoring opportunities
34:44 – Chef Nate’s culinary journey
41:44 – Gathering employee feedback
43:40 – Chef Nate’s inspirational quote
46:52 – Nate’s Notes
48:26 – Outro

]]> Making Quality Food Affordable Chef Nate Weir, Justin Pehrson, Chef Rich Rupp 00:49:11 Being able to provide quality food quickly and at an affordable price can be difficult. Nate Weir, vice president of culinary at Modern Restaurant Concepts, joins the Vollrath Feed this week to discuss how he and his team do just that. He shares his thoughts on sourcing ingredients, training staff, equipment selection, and how the establishments he oversees are gateways to healthier eating. Being able to provide quality food quickly and at an affordable price can be difficult. Nate Weir, vice president of culinary at Modern Restaurant Concepts, joins the Vollrath Feed this week to discuss how he and his team do just that. He shares his thoughts on sourcing ingredients, training staff, equipment selection, and how the establishments he oversees are gateways to healthier eating. chef, restaurant, professional kitchen, line cook, fast casual, vollrath, commercial kitchen, modern restaurant concepts, culinary no full 66 dedef3c3-27e1-496e-8ffe-82adc30a0c66 The Importance of Authenticity Timestamps

0:46 – This is a lot of fun
2:28 – Trends are tricky
9:17 – Chef Chris Follari joins the show
9:50 – Chef Chris’ culinary journey
15:38 – A passion for foodservice
24:41 – Staying connected to the industry
25:50 – Evaluating trends and the importance of authenticity
28:25 – Selecting the right equipment
30:19 – Being aware of skillsets
31:25 – Acceptance across geographical areas
32:59 – Shifts in packaging expectations
41:50 – Knowing how long to stick with a trend
44:52 – Potential labor savings
47:21 – Meeting standards
54:02 – Chef Chris’ inspirational quote
55:50 – Nate’s Notes
57:44 – Outro

]]> Tue, 23 Nov 2021 19:48:15 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Chef Chris Follari, Nate Woelfel) https://www.vollrathfoodservice.com/thefeed Timestamps

0:46 – This is a lot of fun
2:28 – Trends are tricky
9:17 – Chef Chris Follari joins the show
9:50 – Chef Chris’ culinary journey
15:38 – A passion for foodservice
24:41 – Staying connected to the industry
25:50 – Evaluating trends and the importance of authenticity
28:25 – Selecting the right equipment
30:19 – Being aware of skillsets
31:25 – Acceptance across geographical areas
32:59 – Shifts in packaging expectations
41:50 – Knowing how long to stick with a trend
44:52 – Potential labor savings
47:21 – Meeting standards
54:02 – Chef Chris’ inspirational quote
55:50 – Nate’s Notes
57:44 – Outro

]]> The Importance of Authenticity Justin Pehrson, Chef Rich Rupp, Chef Chris Follari, Nate Woelfel 00:58:54 Identifying new foodservice trends can be tricky. Deciding which trends to jump on while staying true to your foodservice vision can be even harder. Chef Chris Follari, director of foodservice east region at Guckenheimer, joins the show to explain how he guides operations that are trying to walk that line. Identifying new foodservice trends can be tricky. Deciding which trends to jump on while staying true to your foodservice vision can be even harder. Chef Chris Follari, director of foodservice east region at Guckenheimer, joins the show to explain how he guides operations that are trying to walk that line. chef, food trends, foodservice, restaurant, vollrath culinary arts, chris follari, commercial kitchen, guckenheimer no full 65 cdfe926c-bd84-4d85-8d30-52381e34244e Actionable Sustainability Timestamps

0:37 – The podcast is the highlight of our day
1:18 – Sustainability has become a focal point
8:01 – Lisia Spellman joins the show
8:55 – Lisia’s story
10:55 – Bringing sustainability initiatives to campus
13:09 – The reusable container program
27:44 – Sorting through the numbers
30:22 – How you can implement a similar program
33:30 – How the U.S. stacks up
35:27 – Taking the first steps
38:31 – Learning a new language
42:23 – Lisia’s inspirational quote
44:35 – Nate’s Notes
46:39 – Outro

]]> Tue, 9 Nov 2021 18:30:35 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Lisia Spellman) https://www.vollrathfoodservice.com/thefeed Timestamps

0:37 – The podcast is the highlight of our day
1:18 – Sustainability has become a focal point
8:01 – Lisia Spellman joins the show
8:55 – Lisia’s story
10:55 – Bringing sustainability initiatives to campus
13:09 – The reusable container program
27:44 – Sorting through the numbers
30:22 – How you can implement a similar program
33:30 – How the U.S. stacks up
35:27 – Taking the first steps
38:31 – Learning a new language
42:23 – Lisia’s inspirational quote
44:35 – Nate’s Notes
46:39 – Outro

]]> Actionable Sustainability Justin Pehrson, Chef Rich Rupp, Lisia Spellman 00:47:40 In the foodservice world, sustainability has transitioned from interesting concept to necessity. Lisia Spellman, Sustainability Director for Compass Group at the University of Pittsburgh joins the show to discuss the reusable container program she spearheads as part of the school’s sustainability initiatives. The program strives to minimize the number of disposable food containers used on campus. In the foodservice world, sustainability has transitioned from interesting concept to necessity. Lisia Spellman, Sustainability Director for Compass Group at the University of Pittsburgh joins the show to discuss the reusable container program she spearheads as part of the school’s sustainability initiatives. The program strives to minimize the number of disposable food containers used on campus. chef, sustainability, campus dining, foodservice, restaurant, reusable container, higher education, commercial kitchen no full 64 9c7678ca-4b65-4c16-aaa8-be969404c53c Navigating the New Normal Timestamps

1:17 – The history of the right-hand man

2:27 – Chef Brittani Ratcliff is back!

3:54 – Candy corn

6:53 – Go-to Halloween candy

10:26 – Chef Rich’s trick or treat story

12:29 – Root vegetables and Halloween

15:04 – Tips for roasting pumpkin seeds

16:20 – Eatin’ pumpkins vs. carvin’ pumpkins

17:11 – Rotisserie ovens

18:53 – Chef Brittani joins the show

19:43 – Halloween year-round

21:38 – Getting married on Halloween

22:37 – Catering your own wedding

26:12 – Appalachian folklore

27:07 – Chef Brittani’s new job

28:54 – Growing microgreens

37:24 – Sourcing challenges

39:48 – The return of students

42:53 – Managing catering

45:16 – Handling a shorthanded staff

50:02 – Special Halloween menu

55:04 – Charcoal ice cream

57:00 – Moonshine

1:04:03 – Chef Brittani’s inspirational quote

1:05:45 – Nate’s Notes

1:07:51 – Outro

]]> Tue, 26 Oct 2021 16:42:25 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich, Chef Brittani Ratcliff) https://www.vollrathfoodservice.com/thefeed Timestamps

1:17 – The history of the right-hand man

2:27 – Chef Brittani Ratcliff is back!

3:54 – Candy corn

6:53 – Go-to Halloween candy

10:26 – Chef Rich’s trick or treat story

12:29 – Root vegetables and Halloween

15:04 – Tips for roasting pumpkin seeds

16:20 – Eatin’ pumpkins vs. carvin’ pumpkins

17:11 – Rotisserie ovens

18:53 – Chef Brittani joins the show

19:43 – Halloween year-round

21:38 – Getting married on Halloween

22:37 – Catering your own wedding

26:12 – Appalachian folklore

27:07 – Chef Brittani’s new job

28:54 – Growing microgreens

37:24 – Sourcing challenges

39:48 – The return of students

42:53 – Managing catering

45:16 – Handling a shorthanded staff

50:02 – Special Halloween menu

55:04 – Charcoal ice cream

57:00 – Moonshine

1:04:03 – Chef Brittani’s inspirational quote

1:05:45 – Nate’s Notes

1:07:51 – Outro

]]> Navigating the New Normal Justin Pehrson, Chef Rich, Chef Brittani Ratcliff 01:08:47 Chef Brittani Ratcliff is back to discuss her point of view on the current state of college and university foodservice. She details her experiences transitioning from sous chef to executive chef at Morehead State University. We also dive into everything from growing microgreens to working through the variety of challenges facing the industry. Chef Brittani Ratcliff is back to discuss her point of view on the current state of college and university foodservice. She details her experiences transitioning from sous chef to executive chef at Morehead State University. We also dive into everything from growing microgreens to working through the variety of challenges facing the industry. chef, rotisserie ovens, halloween, labor shortage, campus dining, foodservice, candy corn, professional kitchen, supply shortage, appalachian folklore, higher education, vollrath, source local, moonshine, catering, microgreen no full 63 30be1b8a-13fc-4b35-a0a9-b7e57e9978d8 Dissecting College Dining Timestamps

1:21 – We love having chefs on the show

4:50 – There is a lot to evaluate in a new position

6:03 – Chef Rich’s go-to equipment

7:57 – The benefits of humble beginnings

11:01 – Chef Richard Hetzler joins the show

11:51 – Working for a foodservice support provider

18:03 – Chef Richard’s go-to pieces of equipment

19:27 – Vacuum sealers

21:17 – Equipment to address staffing challenges

24:19 – Biggest challenges of students returning to campus

27:04 – Attracting new talent

29:23 – Creating buy-in and establishing trust

30:56 – Chef Richard’s time in the kitchen

32:57 – Working through the design process

36:26 – Considering nutrition

38:02 – Sourcing ingredients

39:43 – Utilizing blue catfish

45:39 – Chef Richard’s foodservice journey

50:39 – Points of pride

53:43 – Chef Richard’s inspirational quote

55:21 – Nate’s Notes

58:32 – Outro

]]> Tue, 12 Oct 2021 16:49:02 +0000 justin.pehrson@vollrathco.com (nate woelfel, Chef Rich Rupp, Chef Richard Hetzler, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

1:21 – We love having chefs on the show

4:50 – There is a lot to evaluate in a new position

6:03 – Chef Rich’s go-to equipment

7:57 – The benefits of humble beginnings

11:01 – Chef Richard Hetzler joins the show

11:51 – Working for a foodservice support provider

18:03 – Chef Richard’s go-to pieces of equipment

19:27 – Vacuum sealers

21:17 – Equipment to address staffing challenges

24:19 – Biggest challenges of students returning to campus

27:04 – Attracting new talent

29:23 – Creating buy-in and establishing trust

30:56 – Chef Richard’s time in the kitchen

32:57 – Working through the design process

36:26 – Considering nutrition

38:02 – Sourcing ingredients

39:43 – Utilizing blue catfish

45:39 – Chef Richard’s foodservice journey

50:39 – Points of pride

53:43 – Chef Richard’s inspirational quote

55:21 – Nate’s Notes

58:32 – Outro

]]> Dissecting College Dining nate woelfel, Chef Rich Rupp, Chef Richard Hetzler, Justin Pehrson 00:59:30 Chefs at colleges and universities have a lot to consider. From maintaining a strong culture to procuring the right equipment and ingredients, there are many things that play into consistently creating a quality dining experience. Chef Richard Hetzler, District Chef for Chartwells Higher Education Dining Services, joins the show to discuss the things he evaluates in his role in George Washington University’s dining program. He shares his thoughts on working for a foodservice support provider, go-to equipment, addressing staffing shortages, building relationships, and more. Chefs at colleges and universities have a lot to consider. From maintaining a strong culture to procuring the right equipment and ingredients, there are many things that play into consistently creating a quality dining experience. Chef Richard Hetzler, District Chef for Chartwells Higher Education Dining Services, joins the show to discuss the things he evaluates in his role in George Washington University’s dining program. He shares his thoughts on working for a foodservice support provider, go-to equipment, addressing staffing shortages, building relationships, and more. chef, invasive species, foodservice, restaurant, college dining, chartwells higher education dining services, blue catfish, sourcing ingredients, richard hetzler, higher education, vollrath, george washington university, vacuum sealers, compass no full 62 d309ff2b-145e-453a-9929-8b838068a24b Staying True to Your Brand Timestamps

0:44 – We want to hear from you!

1:11 – Alex Adler is our guest today

1:54 – Working with family

5:57 – Finer points of frozen custard

11:48 – Soft Serve machine troubles

14:32 – Growing a restaurant

16:20 – Alex Adler joins the show

17:03 – The origin of Puesto

19:57 – The importance of tortillas

22:27 – Scaling menus

24:28 – Alex’s roles

27:46 – Balancing life and work

29:07 – Deciding to expand

32:12 – Alex’s favorite establishment

33:30 – Future growth

35:23 – A true family feel

36:30 – Sourcing ingredients

40:16 – Advice for those starting out

42:20 – Alex’s inspirational quote

43:51 – Nate’s Notes

45:54 – Outro

]]> Tue, 28 Sep 2021 17:45:24 +0000 justin.pehrson@vollrathco.com (Alex Adler, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

0:44 – We want to hear from you!

1:11 – Alex Adler is our guest today

1:54 – Working with family

5:57 – Finer points of frozen custard

11:48 – Soft Serve machine troubles

14:32 – Growing a restaurant

16:20 – Alex Adler joins the show

17:03 – The origin of Puesto

19:57 – The importance of tortillas

22:27 – Scaling menus

24:28 – Alex’s roles

27:46 – Balancing life and work

29:07 – Deciding to expand

32:12 – Alex’s favorite establishment

33:30 – Future growth

35:23 – A true family feel

36:30 – Sourcing ingredients

40:16 – Advice for those starting out

42:20 – Alex’s inspirational quote

43:51 – Nate’s Notes

45:54 – Outro

]]> Staying True to Your Brand Alex Adler, Chef Rich Rupp 00:46:19 Alex Adler is Taquero and Co-founder of Puesto in Southern California and was named to Forbes’ 30 Under 30 in 2019. He joins the show to discuss the growth of his family’s restaurants over the years and offers things to consider when expanding the presence of a restaurant. The conversation ranges from working with family to the importance of quality ingredients and scaling menus for different applications. Alex Adler is Taquero and Co-founder of Puesto in Southern California and was named to Forbes’ 30 Under 30 in 2019. He joins the show to discuss the growth of his family’s restaurants over the years and offers things to consider when expanding the presence of a restaurant. The conversation ranges from working with family to the importance of quality ingredients and scaling menus for different applications. no full 61 f4b2b566-b0d8-4cdc-8244-b9777ffa60a1 All About NAFEM Timestamps

0:46 – We want to hear from you!

2:17 – Trade shows

2:56 – What NAFEM does

4:51 – A typical day in the booth

7:45 – Memories from the NAFEM Show

8:39 – Deirdre Flynn joins the show

12:15 – The source of Deidre’s drive

14:12 – Levels of NAFEM membership

15:58 – What NAFEM provides to the industry

20:20 – Keeping a finger on the pulse

23:39 – Deirdre’s experience in the industry

25:37 – Feeding America and giving back

32:09 – The NAFEM Board

37:26 – How NAFEM benefits operators

41:52 – Industry research

46:15 – Tips for attending the NAFEM Show

52:44 – Future NAFEM Show sites

54:22 – Upcoming virtual NAFEM experiences

57:52 – Deirdre’s inspirational quote

1:00:54 – Nate’s Notes

1:03:35 – Outro

]]> Tue, 14 Sep 2021 15:50:31 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Deirdre Flynn, Nate Woelfel) https://www.vollrathfoodservice.com/thefeed Timestamps

0:46 – We want to hear from you!

2:17 – Trade shows

2:56 – What NAFEM does

4:51 – A typical day in the booth

7:45 – Memories from the NAFEM Show

8:39 – Deirdre Flynn joins the show

12:15 – The source of Deidre’s drive

14:12 – Levels of NAFEM membership

15:58 – What NAFEM provides to the industry

20:20 – Keeping a finger on the pulse

23:39 – Deirdre’s experience in the industry

25:37 – Feeding America and giving back

32:09 – The NAFEM Board

37:26 – How NAFEM benefits operators

41:52 – Industry research

46:15 – Tips for attending the NAFEM Show

52:44 – Future NAFEM Show sites

54:22 – Upcoming virtual NAFEM experiences

57:52 – Deirdre’s inspirational quote

1:00:54 – Nate’s Notes

1:03:35 – Outro

]]> All About NAFEM Justin Pehrson, Chef Rich Rupp, Deirdre Flynn, Nate Woelfel 01:04:31 The North American Association of Food Equipment Manufacturers has been part of the foodservice industry for over 70 years. NAFEM Executive Vice President Deirdre Flynn joins the show to provide some background on her organization’s mission and the benefits it provides to manufacturers and operators alike. The North American Association of Food Equipment Manufacturers has been part of the foodservice industry for over 70 years. NAFEM Executive Vice President Deirdre Flynn joins the show to provide some background on her organization’s mission and the benefits it provides to manufacturers and operators alike. chef, nafem, north american association of food equipment manufacturers, foodservice, restaurant, professional kitchen, trade show, vollrath, commercial kitchen no full 60 2c0cdf58-ecc4-4dbe-8940-8c7f72bfb5c3 A Deep Dive on Food Timestamps

1:47 – About our guest, Kyle Cherek – Food Historian

4:35 – Kyle Cherek Joins the Show

5:58 – Wisconsin Foodie

8:37 – Because of Food

17:28 – Wisconsin Roots

22:02 – Finding Your Voice

37:10 – Favorite Interviews

46:12 – Food is Fashion

56:30 – Kyle’s Inspirational Quote

59:33 – Nate’s Recap

]]> Tue, 31 Aug 2021 17:49:07 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Kyle Cherek, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

1:47 – About our guest, Kyle Cherek – Food Historian

4:35 – Kyle Cherek Joins the Show

5:58 – Wisconsin Foodie

8:37 – Because of Food

17:28 – Wisconsin Roots

22:02 – Finding Your Voice

37:10 – Favorite Interviews

46:12 – Food is Fashion

56:30 – Kyle’s Inspirational Quote

59:33 – Nate’s Recap

]]> A Deep Dive on Food Justin Pehrson, Kyle Cherek, Chef Rich Rupp 01:02:36 As a culinary historian, food essayist, and former host of the Emmy Award-winning television show Wisconsin Foodie on PBS, Kyle Cherek has a unique perspective on food and its role in culture as well as its place in the world. Kyle joins Chef Rich and Justin on The Vollrath Feed Podcast this week to share his experiences and provide thoughts on the culinary world. As a culinary historian, food essayist, and former host of the Emmy Award-winning television show Wisconsin Foodie on PBS, Kyle Cherek has a unique perspective on food and its role in culture as well as its place in the world. Kyle joins Chef Rich and Justin on The Vollrath Feed Podcast this week to share his experiences and provide thoughts on the culinary world. wisconsin foodie, foodservice, restaurant, foodie, kyle cherek, vollrath, food historian, wisconsin pbs yes full 59 4bdc5860-1af5-4131-bc8a-be58601c4d55 Marketing Your Restaurant Timestamps

1:30 – Don’t miss any nuggets

2:37 – Your restaurant has a digital presence

4:43 – Tad Low joins the show

5:12 – Tad’s foodservice journey

13:07 – Tad’s jams

14:58 – Marketing starts with the experience

18:24 – Four walls, four blocks, four miles

19:55 – Social Media marketing

26:36 – Being about more than food

31:24 – Where to start with messaging

33:12 – Thinking about your brand

38:56 – The resilience of the foodservice industry

40:24 – The influence of restaurants

43:34 – Marketing budget

48:15 – Most unique promotion Tad has seen

50:48 – Tad’s inspirational quote

52:31 – How to get in touch with Tad

54:10 – Nate’s Notes

57:00 – Outro

]]> Tue, 17 Aug 2021 16:49:51 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Tad Low) https://www.vollrathfoodservice.com/thefeed Timestamps

1:30 – Don’t miss any nuggets

2:37 – Your restaurant has a digital presence

4:43 – Tad Low joins the show

5:12 – Tad’s foodservice journey

13:07 – Tad’s jams

14:58 – Marketing starts with the experience

18:24 – Four walls, four blocks, four miles

19:55 – Social Media marketing

26:36 – Being about more than food

31:24 – Where to start with messaging

33:12 – Thinking about your brand

38:56 – The resilience of the foodservice industry

40:24 – The influence of restaurants

43:34 – Marketing budget

48:15 – Most unique promotion Tad has seen

50:48 – Tad’s inspirational quote

52:31 – How to get in touch with Tad

54:10 – Nate’s Notes

57:00 – Outro

]]> Marketing Your Restaurant Chef Rich Rupp, Tad Low 00:57:41 When done correctly, marketing can make a significant impact on the performance of your foodservice operation. Tad Low, President and Owner of Mustard Seed Marketing, joins Chef Rich and Justin to provide some food for thought on how foodservice operators can improve their marketing efforts. When done correctly, marketing can make a significant impact on the performance of your foodservice operation. Tad Low, President and Owner of Mustard Seed Marketing, joins Chef Rich and Justin to provide some food for thought on how foodservice operators can improve their marketing efforts. chef, foodservice, restaurant, commercial kitchen, marketing no full 58 6eaf0e59-a535-452a-95e0-57a5e31d2f64 Elevating Local Cuisine Timestamps

1:03 – We enjoy recording this show

2:15 – Don’t be afraid to reach out to us

3:22 – The themes in chefs’ origin stories

7:01 – The pros and cons of Wisconsin

9:40 – Chef Justin Carlisle joins the show

10:23 – Chef Justin’s culinary journey

16:25 – Foodservice lifestyle

19:33 – Growing up on a farm

22:28 – The finer points of supper clubs

28:27 – Moving Wisconsin cuisine forward

38:55 – Where Chef Justin’s focus on organic and local came from

42:09 – Surprising local ingredients

46:07 – Equipment in Chef Justin’s kitchen

47:32 – Cooking techniques to accentuate flavor profiles

49:24 – Finding food providers you trust

53:52 – The noticeable difference of quality

55:19 – Advice for those getting started

1:01:55 – Chef Justin’s inspirational quote

1:05:28 – Connect with Chef Justin

1:06:53 – Nate’s notes

1:09:49 – Outro

]]> Tue, 3 Aug 2021 19:29:51 +0000 justin.pehrson@vollrathco.com (Chef Justin Carlisle, Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

1:03 – We enjoy recording this show

2:15 – Don’t be afraid to reach out to us

3:22 – The themes in chefs’ origin stories

7:01 – The pros and cons of Wisconsin

9:40 – Chef Justin Carlisle joins the show

10:23 – Chef Justin’s culinary journey

16:25 – Foodservice lifestyle

19:33 – Growing up on a farm

22:28 – The finer points of supper clubs

28:27 – Moving Wisconsin cuisine forward

38:55 – Where Chef Justin’s focus on organic and local came from

42:09 – Surprising local ingredients

46:07 – Equipment in Chef Justin’s kitchen

47:32 – Cooking techniques to accentuate flavor profiles

49:24 – Finding food providers you trust

53:52 – The noticeable difference of quality

55:19 – Advice for those getting started

1:01:55 – Chef Justin’s inspirational quote

1:05:28 – Connect with Chef Justin

1:06:53 – Nate’s notes

1:09:49 – Outro

]]> Elevating Local Cuisine Chef Justin Carlisle, Chef Rich Rupp, Justin Pehrson 01:10:34 Chef Justin Carlisle is proud of his Wisconsin heritage. That’s why, as the owner of Ardent, Red Light Ramen, and The Laughing Taco, he strives to do his part to move Wisconsin cuisine forward and prove that you don’t have to visit a coast to enjoy fine dining. Hear from Chef Justin as he explains how his roots have shaped his cooking style and outlook on food. Chef Justin Carlisle is proud of his Wisconsin heritage. That’s why, as the owner of Ardent, Red Light Ramen, and The Laughing Taco, he strives to do his part to move Wisconsin cuisine forward and prove that you don’t have to visit a coast to enjoy fine dining. Hear from Chef Justin as he explains how his roots have shaped his cooking style and outlook on food. chef, foodservice, restaurant, foodie, professional kitchen, justin carlisle, local cuisine, commercial kitchen, milwaukee chefs, buy local, organic yes full 57 e13c3846-3b27-4596-966c-34956e64aff3 Educating Students About Food 1:41 – Our guests are experts

3:19 – K-12 foodservice has come a long way

5:41 – Chef Jason Hull joins the show

6:32 – Chef Jason’s journey

15:17 – Background on foodservice at Marin Country Day School

17:50 – Teaching students about food

23:23 – The role of budget

26:36 – Steps other schools can take

34:04 – Accommodating food allergies

37:29 – The food curriculum

41:17 – Reaching out to picky eaters

44:00 – Portion control

48:19 – The next best thing to organic

51:25 – The role of sustainability

56:52 – Chef Jason’s inspirational quote

58:17 – Resources for learning more

1:01:50 – Nate’s recap

1:06:54 – Outro

]]> Wed, 21 Jul 2021 15:59:34 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Nate Woelfel, Chef Rich Rupp, Chef Jason Hull) https://www.vollrathfoodservice.com/thefeed 1:41 – Our guests are experts

3:19 – K-12 foodservice has come a long way

5:41 – Chef Jason Hull joins the show

6:32 – Chef Jason’s journey

15:17 – Background on foodservice at Marin Country Day School

17:50 – Teaching students about food

23:23 – The role of budget

26:36 – Steps other schools can take

34:04 – Accommodating food allergies

37:29 – The food curriculum

41:17 – Reaching out to picky eaters

44:00 – Portion control

48:19 – The next best thing to organic

51:25 – The role of sustainability

56:52 – Chef Jason’s inspirational quote

58:17 – Resources for learning more

1:01:50 – Nate’s recap

1:06:54 – Outro

]]> Educating Students About Food Justin Pehrson, Nate Woelfel, Chef Rich Rupp, Chef Jason Hull 01:07:49 Chef Jason Hull is the Executive Chef and Co-Director of the Culinary Farm at Marin Country Day School in Corte Madera, California. He joins Chef Rich and Justin to give a glimpse of the inner-workings of his K-8 school foodservice program and showcase how he and his staff take an educational approach to school nutrition. Chef Jason Hull is the Executive Chef and Co-Director of the Culinary Farm at Marin Country Day School in Corte Madera, California. He joins Chef Rich and Justin to give a glimpse of the inner-workings of his K-8 school foodservice program and showcase how he and his staff take an educational approach to school nutrition. school garden, foodservice, restaurant, professional kitchen, school lunch, higher education, health food, commercial kitchen, organic no full 56 912be5dd-8965-4773-96e8-c109353defca Made in the USA 0:49 – Made in the USA and Vollrath Employee Pride

3:20 – Video footage located at VollrathFoodservice.com/TheFeed

3:33 – Jeff Madson and Jack Madson: 120+ years at Vollrath for the Madson families

8:05 – Roger Willoughby: New Product Development Metal Model Maker

12:59 – Christina Wegner: VP of Marketing

15:58 – Dave Tosdale and Craig LeBlanc: Engineering

25:12 – Podcast Recap

]]> Tue, 6 Jul 2021 19:37:43 +0000 justin.pehrson@vollrathco.com (Christina Wegner, Dave Tosdale, Justin Pehrson, Jack Madson, Craig LeBlanc, Nate Woelfel, Chef Rich Rupp, Roger Willoughby, Jeff Madson) https://www.vollrathfoodservice.com/thefeed 0:49 – Made in the USA and Vollrath Employee Pride

3:20 – Video footage located at VollrathFoodservice.com/TheFeed

3:33 – Jeff Madson and Jack Madson: 120+ years at Vollrath for the Madson families

8:05 – Roger Willoughby: New Product Development Metal Model Maker

12:59 – Christina Wegner: VP of Marketing

15:58 – Dave Tosdale and Craig LeBlanc: Engineering

25:12 – Podcast Recap

]]> Made in the USA Christina Wegner, Dave Tosdale, Justin Pehrson, Jack Madson, Craig LeBlanc, Nate Woelfel, Chef Rich Rupp, Roger Willoughby, Jeff Madson 00:27:24 Here at Vollrath, we take great pride in manufacturing over three-quarters of our products right here in the United States. In this episode, hear from some of our employees about their roles and what drives them to create industry-leading products that help our customers advance the art of hospitality. Here at Vollrath, we take great pride in manufacturing over three-quarters of our products right here in the United States. In this episode, hear from some of our employees about their roles and what drives them to create industry-leading products that help our customers advance the art of hospitality. chef, american manufacturing, foodservice, restaurant equipment, made in the usa, vollrath, commercial kitchen, made in america no full 55 6a31fb1d-544f-4bd9-b9d4-c72d4e4ede2c All things Uber Eats Timestamps

1:24 – About our guest, Meghan Musbach, and 3rd Party Delivery

8:56 – Meghan Musbach, Director and General Manager at Uber, Joins the Show

9:25 – Meghan’s Career Path to Uber

13:06 – Delivery Technology

16:21 – COVID-19 and Contactless Delivery

21:53 – Uber App + Trends from the Past Year

29:49 – Determining Delivery Radius

33:01 – Uber Drivers

43:52 – Up + Coming at UberEats

47:57 – Meghan’s Inspirational Quote

50:12 – Nate’s Recap

]]> Tue, 22 Jun 2021 16:05:08 +0000 justin.pehrson@vollrathco.com (Meghan Musbach, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

1:24 – About our guest, Meghan Musbach, and 3rd Party Delivery

8:56 – Meghan Musbach, Director and General Manager at Uber, Joins the Show

9:25 – Meghan’s Career Path to Uber

13:06 – Delivery Technology

16:21 – COVID-19 and Contactless Delivery

21:53 – Uber App + Trends from the Past Year

29:49 – Determining Delivery Radius

33:01 – Uber Drivers

43:52 – Up + Coming at UberEats

47:57 – Meghan’s Inspirational Quote

50:12 – Nate’s Recap

]]> All things Uber Eats Meghan Musbach, Justin Pehrson, Chef Rich Rupp 00:54:28 This week, Chef Rich and Justin are joined by Meghan Musbach, Director and General Manager at Uber. Meghan gives us a look at what it takes to run a successful third-party delivery service. She gives us her insights on delivery technology and COVID’s impact on the industry, while also weighing in on delivery trends and best practices. This week, Chef Rich and Justin are joined by Meghan Musbach, Director and General Manager at Uber. Meghan gives us a look at what it takes to run a successful third-party delivery service. She gives us her insights on delivery technology and COVID’s impact on the industry, while also weighing in on delivery trends and best practices. chef, uber eats, restaurant, third party delivery, professional kitchen, foddservice, vollrath, commercial kitchen, uber no full 54 885c3a1b-01a3-4e01-aca2-f89e8f9b25ca From Kentucky to Hell’s Kitchen Timestamps

00:44 – We bring you the industry, not ads

03:10 – About our guest, Chef Brittani Ratcliff

05:12 – Chef vocabulary

08:49 – Chef Ratcliff joins the show

09:55 – Chef Ratcliff’s journey through foodservice

12:43 – The key to a quality dumpling

14:10 – The “go to” dish for Appalachian cooking

17:16 – Choosing the right career

21:34 – Challenges of the industry

23:13 – Painful learning process

26:40 – Cooking on campus

32:36 – Kitchen family

33: 50 – Legally blind, not a good enough reason to slow down

35:58 – Entering Hell’s Kitchen

39:14 – Kitchen mouth

44:05 – The rigor of reality TV

47:29 – The show experience

59:58 – Takeaways from the show

62:39 – Chef Ratcliff’s daily affirmations

64:48 – Nate’s recap

]]> Tue, 8 Jun 2021 18:14:38 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Chef Brittani Ratcliff) https://www.vollrathfoodservice.com/thefeed Timestamps

00:44 – We bring you the industry, not ads

03:10 – About our guest, Chef Brittani Ratcliff

05:12 – Chef vocabulary

08:49 – Chef Ratcliff joins the show

09:55 – Chef Ratcliff’s journey through foodservice

12:43 – The key to a quality dumpling

14:10 – The “go to” dish for Appalachian cooking

17:16 – Choosing the right career

21:34 – Challenges of the industry

23:13 – Painful learning process

26:40 – Cooking on campus

32:36 – Kitchen family

33: 50 – Legally blind, not a good enough reason to slow down

35:58 – Entering Hell’s Kitchen

39:14 – Kitchen mouth

44:05 – The rigor of reality TV

47:29 – The show experience

59:58 – Takeaways from the show

62:39 – Chef Ratcliff’s daily affirmations

64:48 – Nate’s recap

]]> From Kentucky to Hell’s Kitchen Chef Rich Rupp, Justin Pehrson, Chef Brittani Ratcliff 01:07:57 Enjoy the contagious energy and incredible wisdom that Chef Brittani Ratcliff provides on this episode of The Vollrath Feed. She talks about the lessons she has learned on her culinary journey, discusses her experiences as a sous chef at Morehead State University, and gives us an inside look at her experiences of Season 19 of Hell’s Kitchen. Enjoy the contagious energy and incredible wisdom that Chef Brittani Ratcliff provides on this episode of The Vollrath Feed. She talks about the lessons she has learned on her culinary journey, discusses her experiences as a sous chef at Morehead State University, and gives us an inside look at her experiences of Season 19 of Hell’s Kitchen. chef, foodservice, restaurant, professional kitchen, vollrath, commercial kitchen yes full 53 72558303-a111-4364-8549-c361948baa37 Catering Made Easy Timestamps

0:37 – About our guest, Mike O’Hanlon, EZ Cater

7:57 – Mike O’Hanlon Joins the Show

8:52 – Mike’s Journey through Foodservice

12:10 – Customer Service + EZ Cater Solutions

20:50 – Catering Challenges + Vetting Restaurants

23:19 – The Genesis of EZ Cater

25:56 – COVID-19

30:12 – Managing Suppliers

36:15 – Advice for Transitioning into Foodservice

43:13 – Delivery Food Quality

45:44 – Catering Post COVID

51:02 – Mike’s Inspirational Quote

www.ezcater.com

https://www.facebook.com/ezCaterInc/

https://www.linkedin.com/company/ezcater/

https://www.linkedin.com/in/mikeohanlon/

]]> Tue, 25 May 2021 17:46:42 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Mike O’Hanlon) https://www.vollrathfoodservice.com/thefeed Timestamps

0:37 – About our guest, Mike O’Hanlon, EZ Cater

7:57 – Mike O’Hanlon Joins the Show

8:52 – Mike’s Journey through Foodservice

12:10 – Customer Service + EZ Cater Solutions

20:50 – Catering Challenges + Vetting Restaurants

23:19 – The Genesis of EZ Cater

25:56 – COVID-19

30:12 – Managing Suppliers

36:15 – Advice for Transitioning into Foodservice

43:13 – Delivery Food Quality

45:44 – Catering Post COVID

51:02 – Mike’s Inspirational Quote

www.ezcater.com

https://www.facebook.com/ezCaterInc/

https://www.linkedin.com/company/ezcater/

https://www.linkedin.com/in/mikeohanlon/

]]> Catering Made Easy Chef Rich Rupp, Justin Pehrson, Mike O’Hanlon 00:56:22 As head of catering and partner business at ezCater, Mike O’Hanlon spends a good amount of time facilitating relationships between restaurants looking to expand their catering reach and businesses hoping to provide quality meals for important gatherings. Mike joins the show this week to discuss how ezCater is simplifying business lunches while enhancing the catering experience for restaurants and customers alike. As head of catering and partner business at ezCater, Mike O’Hanlon spends a good amount of time facilitating relationships between restaurants looking to expand their catering reach and businesses hoping to provide quality meals for important gatherings. Mike joins the show this week to discuss how ezCater is simplifying business lunches while enhancing the catering experience for restaurants and customers alike. chef, foodservice, restaurant, third party delivery, professional kitchen, delivery, vollrath, commercial kitchen, ezcater, catering, food delivery no full 52 f49eb64f-c828-49c4-bc25-661f8192c484 Finer Points of Foodservice Design Timestamps

1:06 – About our guest, Robin Rada, and Restaurant Design

5:32 – Robin Rada Joins the Show

6:10 – Robin’s Journey through the Foodservice Industry

19:48 – Building Relationships

24:51 – Consultant and Dealer Roles

28:48 – Creative Problem Solving

35:40 – Deadline Advice

40:30 – Spec’ing Equipment

43:44 – Prepared Clients

47:53 – COVID-19

49:07 – Challenges on the Job Site and Nightmare Clients

59:07 – Design Trend Changes

1:05:27 – Robin’s Inspirational Quote


https://www.boelter.com/solutions/kitchen-bar-design

LinkedIn: Robin Rada

rrada@boelter.com

]]> Tue, 11 May 2021 15:28:41 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Robin Rada) https://www.vollrathfoodservice.com/thefeed Timestamps

1:06 – About our guest, Robin Rada, and Restaurant Design

5:32 – Robin Rada Joins the Show

6:10 – Robin’s Journey through the Foodservice Industry

19:48 – Building Relationships

24:51 – Consultant and Dealer Roles

28:48 – Creative Problem Solving

35:40 – Deadline Advice

40:30 – Spec’ing Equipment

43:44 – Prepared Clients

47:53 – COVID-19

49:07 – Challenges on the Job Site and Nightmare Clients

59:07 – Design Trend Changes

1:05:27 – Robin’s Inspirational Quote


https://www.boelter.com/solutions/kitchen-bar-design

LinkedIn: Robin Rada

rrada@boelter.com

]]> Finer Points of Foodservice Design Justin Pehrson, Chef Rich Rupp, Robin Rada 01:12:07 There are many aspects to consider when undertaking a foodservice design project. Timelines, budget, and equipment specifications are all at play. That’s where Robin Rada comes in. As a design/build foodservice dealer at The Boelter Companies, Robin helps her clients navigate their projects to achieve the desired results. Robin joins Chef Rich and Justin to share her thoughts on building relationships while giving advice for managing deadlines, specifying equipment, and other creative problem solving ideas. There are many aspects to consider when undertaking a foodservice design project. Timelines, budget, and equipment specifications are all at play. That’s where Robin Rada comes in. As a design/build foodservice dealer at The Boelter Companies, Robin helps her clients navigate their projects to achieve the desired results. Robin joins Chef Rich and Justin to share her thoughts on building relationships while giving advice for managing deadlines, specifying equipment, and other creative problem solving ideas. chef, consultant, foodservice, restaurant, food service design, vollrath, commercial kitchen, boelter, food service dealer no full 51 578780a7-b7c6-4d76-944a-b80435ccd3c0 50th Episode Celebration Timestamps

0:33 – The 50th Episode

2:07 – About our guest, Paul Bartelt, President & CEO, Vollrath Company

2:23 – Favorite Moments

6:28 – Paul Bartelt Joins the Show

8:17 – Paul’s Career Path

15:34 – Navigating COVID-19

19:44 – Leadership Style

27:45 – Diversity + Culture

31:28 – Paul’s Hidden Talents

34:42 – What’s in Your Kitchen

38:38 – Favorite Moments

59:22 – Paul’s Inspirational Quote

]]> Tue, 27 Apr 2021 20:21:22 +0000 justin.pehrson@vollrathco.com (Paul Bartelt, Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

0:33 – The 50th Episode

2:07 – About our guest, Paul Bartelt, President & CEO, Vollrath Company

2:23 – Favorite Moments

6:28 – Paul Bartelt Joins the Show

8:17 – Paul’s Career Path

15:34 – Navigating COVID-19

19:44 – Leadership Style

27:45 – Diversity + Culture

31:28 – Paul’s Hidden Talents

34:42 – What’s in Your Kitchen

38:38 – Favorite Moments

59:22 – Paul’s Inspirational Quote

]]> 50th Episode Celebration Paul Bartelt, Chef Rich Rupp, Justin Pehrson 01:02:29 It’s Episode 50 of The Vollrath Feed podcast! We celebrate this milestone with a very special show. Chef Rich and Justin are joined by Digital Content Specialist Nate Woelfel and CEO and President of Vollrath Paul Bartelt as they break down their favorite moments from over a year’s worth of episodes. It’s Episode 50 of The Vollrath Feed podcast! We celebrate this milestone with a very special show. Chef Rich and Justin are joined by Digital Content Specialist Nate Woelfel and CEO and President of Vollrath Paul Bartelt as they break down their favorite moments from over a year’s worth of episodes. chef, foodservice, restaurant, the new spot on polk, professional kitchen, gale gand, smallwares, vollrath, commercial kitchen, culver's yes full 50 a9fa23ae-f171-4725-bf01-d18c254517b3 Teaching the Foodservice Lifestyle Timestamps

 

1:01 – About our guest, Chef Jennifer Denlinger

9:20 – Chef D Joins the Show

10:55 – Chef D’s Culinary Journey

12:51 – Turn Towards Teaching

18:03 – COVID-19 and Online Learning

27:15 – Training Advice for Operators

33:37 – The Students

35:11 – Hierarchy of the Kitchen

37:12 – Women in the Kitchen

41:41 – Ambassador to Florida Cuisine

49:62 – Brain Dominance in Culinary and Pastry

55:37 – Chef D’s Inspirational Quote

 

 

www.FloridaChef.net

FB: @Florida Farm to Table

Twitter: @FloridaChef

IG: @florida_chef_

Pinterest: @Florida Chef

YouTube: @Florida Chef

]]> Tue, 13 Apr 2021 19:01:12 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Jennifer Denlinger, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

 

1:01 – About our guest, Chef Jennifer Denlinger

9:20 – Chef D Joins the Show

10:55 – Chef D’s Culinary Journey

12:51 – Turn Towards Teaching

18:03 – COVID-19 and Online Learning

27:15 – Training Advice for Operators

33:37 – The Students

35:11 – Hierarchy of the Kitchen

37:12 – Women in the Kitchen

41:41 – Ambassador to Florida Cuisine

49:62 – Brain Dominance in Culinary and Pastry

55:37 – Chef D’s Inspirational Quote

 

 

www.FloridaChef.net

FB: @Florida Farm to Table

Twitter: @FloridaChef

IG: @florida_chef_

Pinterest: @Florida Chef

YouTube: @Florida Chef

]]> Teaching the Foodservice Lifestyle Chef Rich Rupp, Jennifer Denlinger, Justin Pehrson 01:00:37 This week, we take a dive into the teaching side of the culinary arts with Chef Jennifer Denlinger who runs the Culinary Management and Hospitality Management programs at Valencia College’s Poinciana campus in Florida. We delve into a variety of topics including: how she prepares her students for a career in foodservice, teaching culinary skills during a pandemic, training advice for operators, and much more. This week, we take a dive into the teaching side of the culinary arts with Chef Jennifer Denlinger who runs the Culinary Management and Hospitality Management programs at Valencia College’s Poinciana campus in Florida. We delve into a variety of topics including: how she prepares her students for a career in foodservice, teaching culinary skills during a pandemic, training advice for operators, and much more. chef, foodservice, culinary management, restaurant, hospitality management, higher education no full 49 880b4e47-eed2-400f-8387-301a4c91e4b8 Sound Foodservice Advice Timestamps

0:44 – About our guest, TJ Schier

6:40 – TJ Joins the Show

7:10 – TJ’s Journey through Foodservice

12:15 – Work-Life Balance

14:49 – Formulating a Take-Out Strategy

20:28 – Packaging Technology

23:50 – Working with 3rd Party Delivery

29:07 – High Performing Employees

36:59 – Employee + Customer Loyalty

44:44 – Post Pandemic

48:54 – Chuck E. Cheese

52:15 – Restaurant Consultant Process

57:05 – TJ’s Inspirational Quote

 

LinkedIn https://www.linkedin.com/in/tjschier/

Twitter @tjschier

www.tjschier.com

www.offpremisedomination.com

www.virtualeaders.com

]]> Tue, 30 Mar 2021 16:20:47 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, TJ Schier, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

0:44 – About our guest, TJ Schier

6:40 – TJ Joins the Show

7:10 – TJ’s Journey through Foodservice

12:15 – Work-Life Balance

14:49 – Formulating a Take-Out Strategy

20:28 – Packaging Technology

23:50 – Working with 3rd Party Delivery

29:07 – High Performing Employees

36:59 – Employee + Customer Loyalty

44:44 – Post Pandemic

48:54 – Chuck E. Cheese

52:15 – Restaurant Consultant Process

57:05 – TJ’s Inspirational Quote

 

LinkedIn https://www.linkedin.com/in/tjschier/

Twitter @tjschier

www.tjschier.com

www.offpremisedomination.com

www.virtualeaders.com

]]> Sound Foodservice Advice Justin Pehrson, TJ Schier, Chef Rich Rupp 01:04:10 TJ Schier has learned a lot in his over three-decade run in the foodservice industry. His experience as both a restaurant franchisee and a foodservice consultant gives him a unique perspective on the ins and outs of the operational side of the food world. In this episode, TJ weighs-in on a host of topics such as: catering, take-out, third-party delivery, and creating a culture with your employees. So sit back and enjoy nearly an hour of free advice that can help you on your foodservice journey. TJ Schier has learned a lot in his over three-decade run in the foodservice industry. His experience as both a restaurant franchisee and a foodservice consultant gives him a unique perspective on the ins and outs of the operational side of the food world. In this episode, TJ weighs-in on a host of topics such as: catering, take-out, third-party delivery, and creating a culture with your employees. So sit back and enjoy nearly an hour of free advice that can help you on your foodservice journey. chef, leadership, foodservice, restaurant, food packaging, take-out, third-party delivery, commercial foodservice, vollrath, commercial kitchen, work-life balance, catering no full 48 d0742496-ae19-4a43-877c-b387545fe91a Keeping Hospitality at the Forefront Timestamps

1:43 – About our guest, Chef Justin Domsch, and the Denver Broncos

6:48 – Chef Justin Domsch Joins the Show

7:28 – His Journey through Foodservice

9:57 – Building a Kitchen and Staff

13:14 – Local Sourcing

15:38 – Working with Purveyors

18:15 – Balancing Workload

22:56 – Players Menu and Catering

30:41 – Must-Have Equipment

32:34 – Food Inspiration from Travel

42:51 – Interns

44:46 – Cupcake Meatloaf

47:22 – Chef Justin’s Inspirational Quote

 

 

Social Handles:

@Jdomsch

]]> Tue, 16 Mar 2021 18:54:22 +0000 justin.pehrson@vollrathco.com (Justin Domsch, Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

1:43 – About our guest, Chef Justin Domsch, and the Denver Broncos

6:48 – Chef Justin Domsch Joins the Show

7:28 – His Journey through Foodservice

9:57 – Building a Kitchen and Staff

13:14 – Local Sourcing

15:38 – Working with Purveyors

18:15 – Balancing Workload

22:56 – Players Menu and Catering

30:41 – Must-Have Equipment

32:34 – Food Inspiration from Travel

42:51 – Interns

44:46 – Cupcake Meatloaf

47:22 – Chef Justin’s Inspirational Quote

 

 

Social Handles:

@Jdomsch

]]> Keeping Hospitality at the Forefront Justin Domsch, Chef Rich Rupp, Justin Pehrson 00:52:49 No matter where it is happening, at the end of the day, foodservice is about hospitality. Chef Justin Domsch, executive chef of the Denver Broncos joins the show this week to discuss his approach to serving professional athletes, the ins and outs of his position, sourcing, must-have equipment, and where he gets his inspiration. No matter where it is happening, at the end of the day, foodservice is about hospitality. Chef Justin Domsch, executive chef of the Denver Broncos joins the show this week to discuss his approach to serving professional athletes, the ins and outs of his position, sourcing, must-have equipment, and where he gets his inspiration. chef, foodservice, nfl foodservice, professional kitchen, food service, denver broncos, vollrath, commercial kitchen, catering, denver food, football food no full 47 4f9367a2-77ad-4fd4-8619-86e1b4e28054 Preserving Black Culinary History Timestamps

1:29 – About Our Guest, Chef Therese Nelson, and Culinary History

8:41 – Chef Therese Nelson Joins the Show

9:16 – Her Journey and Passion

17:14 – Inspiration for Black Culinary History

24:26 – Charleston

28:45 – It Starts with the Truth

33:45 – Black Foodways

42:37 – Learning the Rules of the Game

50:55 – Chef Therese talks about who influences her work

55:32 – Favorite Dish

1:02:44 – Chef Therese’s Inspirational Quote

1:05:41 – Find more information online about Chef Therese and her work

Twitter and Instagram: @blackculinary

www.blackculinaryhistory.com

]]> Tue, 16 Feb 2021 18:02:32 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Therese Nelson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

1:29 – About Our Guest, Chef Therese Nelson, and Culinary History

8:41 – Chef Therese Nelson Joins the Show

9:16 – Her Journey and Passion

17:14 – Inspiration for Black Culinary History

24:26 – Charleston

28:45 – It Starts with the Truth

33:45 – Black Foodways

42:37 – Learning the Rules of the Game

50:55 – Chef Therese talks about who influences her work

55:32 – Favorite Dish

1:02:44 – Chef Therese’s Inspirational Quote

1:05:41 – Find more information online about Chef Therese and her work

Twitter and Instagram: @blackculinary

www.blackculinaryhistory.com

]]> Preserving Black Culinary History Justin Pehrson, Chef Therese Nelson, Chef Rich Rupp 01:10:44 It has been said that history helps define our past and shape our future. As the founder of the organization Black Culinary History, Chef Therese Nelson has spent much of her career exploring, recording, and educating others on the culinary roots of black culture. Therese joins Chef Rich and Justin this week to discuss her mission of preserving the legacy being constructed by black chefs for this next generation. It has been said that history helps define our past and shape our future. As the founder of the organization Black Culinary History, Chef Therese Nelson has spent much of her career exploring, recording, and educating others on the culinary roots of black culture. Therese joins Chef Rich and Justin this week to discuss her mission of preserving the legacy being constructed by black chefs for this next generation. chef, foodservice, restaurant, black foodways, vollrath, black chefs, commercial kitchen, private chef, black culinary history no full 46 0578bf77-ac1d-4171-b44b-373202d37d37 A Look at Institutional Foodservice Timestamps

0:56 – New on The Feed!

2:00 – Designing Foodservice for Institutions

8:14 – Jim Petersen Joins the Show

11:54 – Jim’s start in Consulting

13:36 – Difference between Dealer and Consultant

17:13 – Specifying Equipment

18:45 – Lessons Learned

22:28 – Vetting New Technologies

26:10 – Designing Correctional Facilities

41:42 – Correctional Facilities: Service

44:11 – Correctional Facilities: Warewashing

47:22 – Correctional Facilities: Equipment

52:30 – Budgeting/Planning for a Project

1:06:10 – Jim’s Inspirational Quote

1:07:28 – Find more information online: Cii Food Service Design

 

www.CiiFSD.com

Facebook: @CiiFoodServiceDesign

LinkedIn: https://www.linkedin.com/in/james-petersen-fcsi-pp-dfs-4937979/

 

]]> Tue, 2 Feb 2021 21:32:42 +0000 justin.pehrson@vollrathco.com (Jim Petersen, Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

0:56 – New on The Feed!

2:00 – Designing Foodservice for Institutions

8:14 – Jim Petersen Joins the Show

11:54 – Jim’s start in Consulting

13:36 – Difference between Dealer and Consultant

17:13 – Specifying Equipment

18:45 – Lessons Learned

22:28 – Vetting New Technologies

26:10 – Designing Correctional Facilities

41:42 – Correctional Facilities: Service

44:11 – Correctional Facilities: Warewashing

47:22 – Correctional Facilities: Equipment

52:30 – Budgeting/Planning for a Project

1:06:10 – Jim’s Inspirational Quote

1:07:28 – Find more information online: Cii Food Service Design

 

www.CiiFSD.com

Facebook: @CiiFoodServiceDesign

LinkedIn: https://www.linkedin.com/in/james-petersen-fcsi-pp-dfs-4937979/

 

]]> A Look at Institutional Foodservice Jim Petersen, Chef Rich Rupp, Justin Pehrson 01:09:23 Jim Petersen, president of C.i.i Food Service Design, is an industry lifer. He has seen and learned a lot over his four-plus decades in the foodservice world. He shares his wisdom with Chef Rich and Justin in an episode that covers everything from specifying equipment, lessons learned, and a deep dive into the world of foodservice in correctional facilities. Jim Petersen, president of C.i.i Food Service Design, is an industry lifer. He has seen and learned a lot over his four-plus decades in the foodservice world. He shares his wisdom with Chef Rich and Justin in an episode that covers everything from specifying equipment, lessons learned, and a deep dive into the world of foodservice in correctional facilities. chef, foodservice, professional kitchen, foodservice design, vollrath, commercial kitchen no full 45 9519ab54-5d90-46f5-9c48-4e8f55cc9573 Focusing on Food First Timestamps


1:01 – Large scale foodservice, College and University

6:16 – Chef Joey Martin joins the show

6:58 – COVID-19: from 32k meals a day to nothing

10:12 – Scaling back but still providing the best food possible

15:22 – Working with the UCLA Nutritionist

17:01 – Menus of Change

18:39 – Chef Joey’s journey to becoming a chef

24:53 – Work-life balance

28:16 – Keeping up with the trends

29:52 – Creating and scaling up new menu items

34:14 – Interdisciplinary Collaborations

35:22 – Ramping back up

37:39 – Chef’s favorite menu items

41:23 – Coming out of COVID-19 a stronger team

43:09 – Chef Joey’s Inspirational Quote

44:12 – Find more information on Menus of Change

https://www.instagram.com/uclahousing/

https://www.facebook.com/UCLAhousing

https://twitter.com/UCLAhousing

 

]]> Tue, 26 Jan 2021 17:51:43 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps


1:01 – Large scale foodservice, College and University

6:16 – Chef Joey Martin joins the show

6:58 – COVID-19: from 32k meals a day to nothing

10:12 – Scaling back but still providing the best food possible

15:22 – Working with the UCLA Nutritionist

17:01 – Menus of Change

18:39 – Chef Joey’s journey to becoming a chef

24:53 – Work-life balance

28:16 – Keeping up with the trends

29:52 – Creating and scaling up new menu items

34:14 – Interdisciplinary Collaborations

35:22 – Ramping back up

37:39 – Chef’s favorite menu items

41:23 – Coming out of COVID-19 a stronger team

43:09 – Chef Joey’s Inspirational Quote

44:12 – Find more information on Menus of Change

https://www.instagram.com/uclahousing/

https://www.facebook.com/UCLAhousing

https://twitter.com/UCLAhousing

 

]]> Focusing on Food First Chef Rich Rupp, Justin Pehrson 00:47:51 There is no denying COVID-19 has altered the way foodservice operations do business. College and university dining services are far from immune. Chef Joey Martin, senior executive chef at UCLA, joins the show this week to discuss how he and his team have navigated the pandemic, keeping focus on the food, menu development, adapting to the latest trends, and more. There is no denying COVID-19 has altered the way foodservice operations do business. College and university dining services are far from immune. Chef Joey Martin, senior executive chef at UCLA, joins the show this week to discuss how he and his team have navigated the pandemic, keeping focus on the food, menu development, adapting to the latest trends, and more. chef, menus of change, campus dining, foodservice, professional kitchen, ucla housing, ucla, vollrath, commercial kitchen no full 44 822fa839-504e-4b66-b16e-63834789fb91 Customer Service and Technology Collide Timestamps

1:15 – What’s New at The Feed

3:58 – About Our Guest, Peter Czimback - Aramark

6:48 – Technology vs Human Touch

12:50 – Peter Czimback Joins the Show

14:02 – Let’s Talk About Tech

18:24 – Start with the Guest Experience

21:47 – New Technology for Small Businesses

25:01 – Using Technology to Focus on the Customer Experience

29:05 – Changes resulting from COVID-19

40:11 – Autonomous Stores

44:24 – Targeted Advertising

54:28 – Robotics and Automation

1:00:59 – Emerge

1:06:06 – Peter’s Inspirational Quote

]]> Tue, 19 Jan 2021 17:28:23 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Peter Czimback) https://www.vollrathfoodservice.com/thefeed Timestamps

1:15 – What’s New at The Feed

3:58 – About Our Guest, Peter Czimback - Aramark

6:48 – Technology vs Human Touch

12:50 – Peter Czimback Joins the Show

14:02 – Let’s Talk About Tech

18:24 – Start with the Guest Experience

21:47 – New Technology for Small Businesses

25:01 – Using Technology to Focus on the Customer Experience

29:05 – Changes resulting from COVID-19

40:11 – Autonomous Stores

44:24 – Targeted Advertising

54:28 – Robotics and Automation

1:00:59 – Emerge

1:06:06 – Peter’s Inspirational Quote

]]> Customer Service and Technology Collide Chef Rich Rupp, Justin Pehrson, Peter Czimback 01:11:28 Data and technology can go a long way in creating a quality customer experience at a foodservice operation. Peter Czimback, Vice President of Global Digital Incubation and Founder of Emerge at Aramark, joins the show to discuss the relationship between tech and the foodservice industry. He gives his assessment about where the industry currently stands and where it may be heading. He also shares his insights on a variety of topics including: autonomous stores, targeted advertising, robotics, and how small businesses can use data to enhance the customer experience. Data and technology can go a long way in creating a quality customer experience at a foodservice operation. Peter Czimback, Vice President of Global Digital Incubation and Founder of Emerge at Aramark, joins the show to discuss the relationship between tech and the foodservice industry. He gives his assessment about where the industry currently stands and where it may be heading. He also shares his insights on a variety of topics including: autonomous stores, targeted advertising, robotics, and how small businesses can use data to enhance the customer experience. chef, foodservice, restaurant, aramark, autonomous stores, professional kitchen, foodservice robotics, vollrath, commercial kitchen no full 43 35e4e349-47c4-4998-8046-f01a6b1efea2 Thinking Differently About Delivery Timestamps

 

1:45 – DeliverThat

3:33 – 3rd Party Delivery

8:51 – Businesses built from a Dorm Room

10:22 – Aaron Hoffman Joins the Show

11:30 – $60 Cash & a Twitter Account

15:44 – Transition to Catering Delivery

17:59 – Strategy for Expansion

20:02 – What Catering Delivery All Entails

22:43 – The Importance of Delivery Bags

24:38 – COVID-19

27:52 – The Drivers

29:22 – Solutions to the Pitfalls of 3rd Party Delivery

32:45 – Delivery Lessons Learned

34:56 – Business Growth & Culture

42:39 – Partnership Mentality

46:46 – What’s Next for Delivery

50:29 – Aaron’s Inspirational Quote

51:37 – Find DeliverThat On-line

]]> Tue, 12 Jan 2021 21:32:18 +0000 justin.pehrson@vollrathco.com (Cheff Rich Rupp, Justin Pehrson, Aaron Hoffman) https://www.vollrathfoodservice.com/thefeed Timestamps

 

1:45 – DeliverThat

3:33 – 3rd Party Delivery

8:51 – Businesses built from a Dorm Room

10:22 – Aaron Hoffman Joins the Show

11:30 – $60 Cash & a Twitter Account

15:44 – Transition to Catering Delivery

17:59 – Strategy for Expansion

20:02 – What Catering Delivery All Entails

22:43 – The Importance of Delivery Bags

24:38 – COVID-19

27:52 – The Drivers

29:22 – Solutions to the Pitfalls of 3rd Party Delivery

32:45 – Delivery Lessons Learned

34:56 – Business Growth & Culture

42:39 – Partnership Mentality

46:46 – What’s Next for Delivery

50:29 – Aaron’s Inspirational Quote

51:37 – Find DeliverThat On-line

]]> Thinking Differently About Delivery Cheff Rich Rupp, Justin Pehrson, Aaron Hoffman 00:55:42 The world of food delivery is booming. So how does a delivery service stand out from the crowd? Aaron Hoffman, co-founder, and CEO of DeliverThat joins the show this week to give his point of view. Aaron discusses what it takes to be a true brand ambassador, gives tips for making sure your food is ready for delivery and, weighs-in on what it takes to give truly outstanding customer service. The world of food delivery is booming. So how does a delivery service stand out from the crowd? Aaron Hoffman, co-founder, and CEO of DeliverThat joins the show this week to give his point of view. Aaron discusses what it takes to be a true brand ambassador, gives tips for making sure your food is ready for delivery and, weighs-in on what it takes to give truly outstanding customer service. chef, deliver that, foodservice, delivery, vollrath, deliverthat, catering, food delivery no full 42 231cf924-fb58-4fb4-941c-ffb050815e86 Feeding the Steelers Timestamps

0:57 – Introduction of Chef Kevin Blinn

2:23 – Nutrition for the Pittsburgh Steelers

4:29 – Chef Kevin Joins the Show

6:34 – Creating a Menu for the Players

10:46 – Preparing for the Draft

12:22 – Sourcing Food & Serving Healthy

16:58 – Chef Kevin’s Career Path

20:11 – Revolutionary Equipment

23:08 – COVID-19

25:24 – Work Life Balance

27:01 – Recipe Development

32:42 – Food Equipment Product

35:26 – Pittsburgh Pride

37:30 – Favorite Dishes

40:20 – Food for Performance

42:30 – Chef’s Best & Worst Meals

45:50 – Chef Kevin’s Inspirational Quote

]]> Tue, 5 Jan 2021 19:22:42 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Kevin Blinn, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

0:57 – Introduction of Chef Kevin Blinn

2:23 – Nutrition for the Pittsburgh Steelers

4:29 – Chef Kevin Joins the Show

6:34 – Creating a Menu for the Players

10:46 – Preparing for the Draft

12:22 – Sourcing Food & Serving Healthy

16:58 – Chef Kevin’s Career Path

20:11 – Revolutionary Equipment

23:08 – COVID-19

25:24 – Work Life Balance

27:01 – Recipe Development

32:42 – Food Equipment Product

35:26 – Pittsburgh Pride

37:30 – Favorite Dishes

40:20 – Food for Performance

42:30 – Chef’s Best & Worst Meals

45:50 – Chef Kevin’s Inspirational Quote

]]> Feeding the Steelers Justin Pehrson, Chef Kevin Blinn, Chef Rich Rupp 00:52:38 As an executive chef for Parkhurst Dining Services, Kevin Blinn is responsible for feeding both the Pittsburgh Steelers and the University of Pittsburgh’s football teams. He joins Chef Rich and Justin to talk about the relationship between food and football, menu planning, recipe development and his favorite equipment. As an executive chef for Parkhurst Dining Services, Kevin Blinn is responsible for feeding both the Pittsburgh Steelers and the University of Pittsburgh’s football teams. He joins Chef Rich and Justin to talk about the relationship between food and football, menu planning, recipe development and his favorite equipment. chef, steelers, foodservice, professional kitchen, nfl, vollrath, commercial kitchen, professional football no full 41 70af144f-df46-4a60-be71-2a812d0a24c9 Thinking critically about nutrition Timestamps

1:57 -- How COVID has impacted campus dining

4:22 – The freshman 15 is real

5:26 – How foodservice in schools has changed

7:02 – Carole Bartolotto joins the show

14:15 – Using climate change as a marketing tool

16:45 – Nutritional trends on college campuses

20:14 – Developing menus

23:10 – How to go about offering indulgent foods

26:27 – MCURC background

29:11 – Collaborating with chefs

34:49 – Learning more about food allergies

41:44 – How Carole perceives her role

43:22 – Making the most of COVID-related changes

46:25 – Fish’s role in a healthy diet

48:37 – Concepts to make eating healthy more exciting and affordable

52:46 – Addressing salt

56:03 – Tip for incorporating healthier ingredients in your menu

58:43 – Carole’s inspirational quotes

59:48 – Recap

1:02:23 – Outro

]]> Tue, 29 Dec 2020 18:49:25 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Carole Bartolotto, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

1:57 -- How COVID has impacted campus dining

4:22 – The freshman 15 is real

5:26 – How foodservice in schools has changed

7:02 – Carole Bartolotto joins the show

14:15 – Using climate change as a marketing tool

16:45 – Nutritional trends on college campuses

20:14 – Developing menus

23:10 – How to go about offering indulgent foods

26:27 – MCURC background

29:11 – Collaborating with chefs

34:49 – Learning more about food allergies

41:44 – How Carole perceives her role

43:22 – Making the most of COVID-related changes

46:25 – Fish’s role in a healthy diet

48:37 – Concepts to make eating healthy more exciting and affordable

52:46 – Addressing salt

56:03 – Tip for incorporating healthier ingredients in your menu

58:43 – Carole’s inspirational quotes

59:48 – Recap

1:02:23 – Outro

]]> Thinking critically about nutrition Chef Rich Rupp, Carole Bartolotto, Justin Pehrson 01:03:10 Proper food is the basis for a healthy life. This is especially true on college campuses. Carole Bartolotto, Nutrition Education Coordinator at UCLA, joins the show this week to discuss the ins and outs of nutrition. She sheds light on marketing healthy, environmentally-friendly foods, developing menus, and the importance of flavor. Carole also provides a deep dive into nutritional information that can benefit anyone seeking wellness. Proper food is the basis for a healthy life. This is especially true on college campuses. Carole Bartolotto, Nutrition Education Coordinator at UCLA, joins the show this week to discuss the ins and outs of nutrition. She sheds light on marketing healthy, environmentally-friendly foods, developing menus, and the importance of flavor. Carole also provides a deep dive into nutritional information that can benefit anyone seeking wellness. chef, healthy eating, campus dining, foodservice, college dining, carole bartolotto, food allergy, ucla, vollrath, commercial kitchen, nutrition no full 40 4efddcff-cdd7-4795-a248-1d76e475bccf Traditional Holiday Cheer Timestamps:

2:29 – The most notorious holiday food item

2:54 – Fun fact about Rich

6:02 – Chef Gale Gand is a rock star

8:18 – Chef Gale joins the show

9:45 – Our mutual friend Chef Jessica Dawson

12:17 – Running a virtual cooking school

18:57 – Keeping the holiday spirit alive at work

23:54 – Holiday Fast Five

25:06 – Gale’s relationship with fruit cake

32:26 – Kringle

34:29 – An exclusive holiday recipe from Gale

39:06 – Avoiding mistakes when making brittle

45:56 – Gale’s quote

46:23 – Recap

48:32 – Outro

 

]]> Tue, 22 Dec 2020 16:38:11 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps:

2:29 – The most notorious holiday food item

2:54 – Fun fact about Rich

6:02 – Chef Gale Gand is a rock star

8:18 – Chef Gale joins the show

9:45 – Our mutual friend Chef Jessica Dawson

12:17 – Running a virtual cooking school

18:57 – Keeping the holiday spirit alive at work

23:54 – Holiday Fast Five

25:06 – Gale’s relationship with fruit cake

32:26 – Kringle

34:29 – An exclusive holiday recipe from Gale

39:06 – Avoiding mistakes when making brittle

45:56 – Gale’s quote

46:23 – Recap

48:32 – Outro

 

]]> Traditional Holiday Cheer Justin Pehrson, Chef Rich Rupp 00:49:34 It’s a holiday celebration as world-renowned baker Chef Gale Gand joins Chef Rich and Justin on the show this week. The trio discusses keeping the holiday spirit alive at work, fruit cake, and more. Later, Chef Gale provides us with an exclusive holiday recipe you are sure to love. It’s a holiday celebration as world-renowned baker Chef Gale Gand joins Chef Rich and Justin on the show this week. The trio discusses keeping the holiday spirit alive at work, fruit cake, and more. Later, Chef Gale provides us with an exclusive holiday recipe you are sure to love. chef, holiday baking, christmas, foodservice, restaurant, professional kitchen, vollrath, commercial kitchen, kringle, fruit cake no full 39 ccbf717a-e351-4817-b640-d13550784427 Global Foodservice Design 1:37 – Design Consultants

6:16 – Armand Iaia Joins the Show

7:27 – Is the Design Working

11:44 – 35 Years in the Business

14:38 – Designing Overseas

19:41 – Keep it Flexible

20:38 – Covid-19

23:32 – Trends

27:34 – All in the Fine Print

33:32 – LEED Certified

40:36 – Dealing with Code

43:15 – 35 Yrs of Industry Changes & Cultural Effects

47:03 – Unique International Designs

49:28 – Sous Vide

52:41 – Armand’s Inspirational Quote

 

@armandiaia

https://www.cinilittle.com

https://www.facebook.com/CiniLittle/

https://www.linkedin.com/company/cini-little-international/

]]> Tue, 15 Dec 2020 19:50:34 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Armand Iaia) https://www.vollrathfoodservice.com/thefeed 1:37 – Design Consultants

6:16 – Armand Iaia Joins the Show

7:27 – Is the Design Working

11:44 – 35 Years in the Business

14:38 – Designing Overseas

19:41 – Keep it Flexible

20:38 – Covid-19

23:32 – Trends

27:34 – All in the Fine Print

33:32 – LEED Certified

40:36 – Dealing with Code

43:15 – 35 Yrs of Industry Changes & Cultural Effects

47:03 – Unique International Designs

49:28 – Sous Vide

52:41 – Armand’s Inspirational Quote

 

@armandiaia

https://www.cinilittle.com

https://www.facebook.com/CiniLittle/

https://www.linkedin.com/company/cini-little-international/

]]> Global Foodservice Design Chef Rich Rupp, Justin Pehrson, Armand Iaia 00:58:02 Armand Iaia has seen a lot in his over three-decade run at Cini-Little International. He joins Chef Rich and Justin this week to discuss popular foodservice design concepts from around the world as well as offering his tips on how operators can avoid some common layout pitfalls. Armand Iaia has seen a lot in his over three-decade run at Cini-Little International. He joins Chef Rich and Justin this week to discuss popular foodservice design concepts from around the world as well as offering his tips on how operators can avoid some common layout pitfalls. chef, foodservice, restaurant, professional kitchen, design consultant, fodd service design, vollrath, commercial kitchen, cini-little no full 38 faf0b77f-4d60-43bd-960d-a4dffe30bbef Lessons from Chain Restaurants Timestamps

0:55 – Restaurant Chains

3:39 – Introducing Adam Moore

7:31 – Adam Moore Joins the Show

8:59 – Journey to Flashpoint Innovation

15:49 – The Key to Consulting

22:46 – Trends

27:22 – When to Hire a Consultant

31:46 – Covid-19 and Delivery

41:28 – Quick Tips for Operators

47:49 – Efficiencies in Chains

50:43 – Equipment + Robotics

56:07 – www.thertuhub.com

57:26 – Adam’s Inspirational Quote

 

IG @chefammo

Websites:www.flashpointinnovation.com

www.thertuhub.com

]]> Tue, 8 Dec 2020 22:45:33 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Adam Moore, CHef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

0:55 – Restaurant Chains

3:39 – Introducing Adam Moore

7:31 – Adam Moore Joins the Show

8:59 – Journey to Flashpoint Innovation

15:49 – The Key to Consulting

22:46 – Trends

27:22 – When to Hire a Consultant

31:46 – Covid-19 and Delivery

41:28 – Quick Tips for Operators

47:49 – Efficiencies in Chains

50:43 – Equipment + Robotics

56:07 – www.thertuhub.com

57:26 – Adam’s Inspirational Quote

 

IG @chefammo

Websites:www.flashpointinnovation.com

www.thertuhub.com

]]> Lessons from Chain Restaurants Justin Pehrson, Chef Adam Moore, CHef Rich Rupp 01:02:45 Chef Adam Moore has a wealth of knowledge when it comes to chain restaurants. He assists popular chains across the country as the founder and foodservice strategist at Flashpoint Innovation in Chicago. He joins Chef Rich and Justin to discuss the inner-workings of chains, menu trends, adjusting menus for delivery or take-out, and efficiency lessons that can benefit foodservice operations of any size. Chef Adam Moore has a wealth of knowledge when it comes to chain restaurants. He assists popular chains across the country as the founder and foodservice strategist at Flashpoint Innovation in Chicago. He joins Chef Rich and Justin to discuss the inner-workings of chains, menu trends, adjusting menus for delivery or take-out, and efficiency lessons that can benefit foodservice operations of any size. chef, foodservice, restaurant, flashpoint, vollrath, commercial kitchen no full 37 42eae0de-ce6b-44fd-bffb-0f7a7add0264 Turning passion into profits Timestamps

 

0:55 – Introducing Chef Annette Conrad

8:08 – Chef Annette Conrad Joins the Show

9:24 – From Hobby to Business

13:35 – All the Details

16:36 – Saying No = Builds Trust

18:31 – Teamwork

21:46 – Events

24:41 – Cookier

26:50 – Copyrighted Material

28:46 – Cocktail Art

33:21 – Baking Preferences

35:36 – Crunchy or Chewy

37:18 – The Recipe + Pro Tips

41:41 – Home Kitchen to Commercial Kitchen

44:16 – Brick and Mortar

48:05 – Business Advice

50:14 – 3D Printing

53:37 – How to Order

57:20 – Annette’s Inspirational Quote

59:02 – Annette’s Favorite Vollrath Product

 

 

 

Web: https://www.edibleimpressions.net/

Facebook:  https://www.facebook.com/edibleimpressions/

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

LinkedIn: https://www.linkedin.com/in/edibleimpressions/

Pinterest: https://www.pinterest.com/edibleimpressions/

 

]]> Tue, 1 Dec 2020 22:15:05 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Annette Conrad) https://www.vollrathfoodservice.com/thefeed Timestamps

 

0:55 – Introducing Chef Annette Conrad

8:08 – Chef Annette Conrad Joins the Show

9:24 – From Hobby to Business

13:35 – All the Details

16:36 – Saying No = Builds Trust

18:31 – Teamwork

21:46 – Events

24:41 – Cookier

26:50 – Copyrighted Material

28:46 – Cocktail Art

33:21 – Baking Preferences

35:36 – Crunchy or Chewy

37:18 – The Recipe + Pro Tips

41:41 – Home Kitchen to Commercial Kitchen

44:16 – Brick and Mortar

48:05 – Business Advice

50:14 – 3D Printing

53:37 – How to Order

57:20 – Annette’s Inspirational Quote

59:02 – Annette’s Favorite Vollrath Product

 

 

 

Web: https://www.edibleimpressions.net/

Facebook:  https://www.facebook.com/edibleimpressions/

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

LinkedIn: https://www.linkedin.com/in/edibleimpressions/

Pinterest: https://www.pinterest.com/edibleimpressions/

 

]]> Turning passion into profits Justin Pehrson, Chef Rich Rupp, Annette Conrad 01:03:24 Chef Annette Conrad of Edible Impressions in Mequon, Wisconsin has been described as a “cookie snob.” She joins Chef Rich and Justin on the show this week to discuss the transition from obsessed baker to business owner. Hear her thoughts on the perfect sugar cookie, starting her own business, keeping clients happy, and more. Chef Annette Conrad of Edible Impressions in Mequon, Wisconsin has been described as a “cookie snob.” She joins Chef Rich and Justin on the show this week to discuss the transition from obsessed baker to business owner. Hear her thoughts on the perfect sugar cookie, starting her own business, keeping clients happy, and more. chef, cooking, baker, vollrath, commercial kitchen, cookies, cookier no full 36 29c927ac-303e-49a9-b603-caabfa31bd90 Should I open my own restaurant? Tue, 24 Nov 2020 20:41:38 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Angus An, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Should I open my own restaurant? Justin Pehrson, Chef Angus An, Chef Rich Rupp 01:00:56 Chef Angus An is no stranger to opening new establishments. He’s currently the owner/operator of six concepts in Vancouver, British Columbia. Knowing when to make the leap into restaurant ownership can be scary. But Chef Angus is here with tips on what aspects to consider before making a go of it on your own. Chef Angus An is no stranger to opening new establishments. He’s currently the owner/operator of six concepts in Vancouver, British Columbia. Knowing when to make the leap into restaurant ownership can be scary. But Chef Angus is here with tips on what aspects to consider before making a go of it on your own. chef, vancouver, restaurant, vancouver eats, professional kitchen, how to open a restaurant, canadian restaurants, mae nam, british columbia, vollrath, commercial kitchen, thai food no full 35 6a03afef-e413-4c04-9f5b-17a2ba6c3824 Quality bar service and hiring the right people Timestamps

0:49 – Behind the Bar

2:19 – Introducing Sean Kenyon

3:41 – Bartending Skill Set

6:30 – Bar Food

13:12 – Favorite Drinks

17:09 – Sean Kenyon Joins the Show

19:59 – Sean’s Bar: Williams & Graham

21:27 – The Bar Lab

32:53 – Bone Marrow Luge

38:31 – Hiring Help

52:06 – Spirit Journey

59:11 – The Old Fashioned

1:05:57 – Thanksgiving Specialty Drink Recipe

1:11:52 – Sean’s Inspirational Quote

1:14:55 – Online Resources

IG: @seankenyon13

Twitter: @seankenyon

FB: Facebook.com/seankenyon13

]]> Tue, 17 Nov 2020 17:47:07 +0000 justin.pehrson@vollrathco.com (The Vollrath Company LLC) https://www.vollrathfoodservice.com/thefeed Timestamps

0:49 – Behind the Bar

2:19 – Introducing Sean Kenyon

3:41 – Bartending Skill Set

6:30 – Bar Food

13:12 – Favorite Drinks

17:09 – Sean Kenyon Joins the Show

19:59 – Sean’s Bar: Williams & Graham

21:27 – The Bar Lab

32:53 – Bone Marrow Luge

38:31 – Hiring Help

52:06 – Spirit Journey

59:11 – The Old Fashioned

1:05:57 – Thanksgiving Specialty Drink Recipe

1:11:52 – Sean’s Inspirational Quote

1:14:55 – Online Resources

IG: @seankenyon13

Twitter: @seankenyon

FB: Facebook.com/seankenyon13

]]> Quality bar service and hiring the right people The Vollrath Company LLC 01:19:39 Many operators may not spend much time thinking about their bar service, but it’s an experience that seldom goes unnoticed. Sean Kenyon joins the show to discuss how he manages his award-winning bar at Williams & Graham in Denver, Colorado. He dives into the importance of quality and simplicity while giving a glimpse at the hire practices that make his establishment successful. Many operators may not spend much time thinking about their bar service, but it’s an experience that seldom goes unnoticed. Sean Kenyon joins the show to discuss how he manages his award-winning bar at Williams & Graham in Denver, Colorado. He dives into the importance of quality and simplicity while giving a glimpse at the hire practices that make his establishment successful. no full 34 199238ec-9cd9-4381-90b5-8483463a7f6d Following Your Bliss Timestamps

1:11: Chef Jessica Dawson joins the show

3:30: Following your bliss

11:02 Working for America’s Test Kitchen

15:51: Traveling influencing perspective on food

17:41: Iceland

25:15: The best meal Chef Jessica has ever had

28:36: Moving on from the cruise ship life

37:10: South America

45:10: Jessica hits the road

45:58: The Kitchen Sisters cooking school

49:00: Chef Jessica’s favorite thing(s) she’s ever made

53:12: Tip for successful macarons

57:55: Chef Jessica’s quote

https://jessicahitstheroad.com/

https://www.instagram.com/jessicahitstheroad/

 

]]> Tue, 10 Nov 2020 22:16:54 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Chef Jessica Dawson) https://www.vollrathfoodservice.com/thefeed Timestamps

1:11: Chef Jessica Dawson joins the show

3:30: Following your bliss

11:02 Working for America’s Test Kitchen

15:51: Traveling influencing perspective on food

17:41: Iceland

25:15: The best meal Chef Jessica has ever had

28:36: Moving on from the cruise ship life

37:10: South America

45:10: Jessica hits the road

45:58: The Kitchen Sisters cooking school

49:00: Chef Jessica’s favorite thing(s) she’s ever made

53:12: Tip for successful macarons

57:55: Chef Jessica’s quote

https://jessicahitstheroad.com/

https://www.instagram.com/jessicahitstheroad/

 

]]> Following Your Bliss Justin Pehrson, Chef Rich Rupp, Chef Jessica Dawson 01:01:10 To call Chef Jessica Dawson a globetrotter is an understatement. She joins the show this week to tell Chef Rich and Justin about hitchhiking in Iceland, trying to spend Christmas break in Antarctica, her experiences in South America, and, oh yeah, her diverse experiences in the foodservice industry. To call Chef Jessica Dawson a globetrotter is an understatement. She joins the show this week to tell Chef Rich and Justin about hitchhiking in Iceland, trying to spend Christmas break in Antarctica, her experiences in South America, and, oh yeah, her diverse experiences in the foodservice industry. chef, cooking abroad, jessica hits the road, cruise ship, foodservice, restaurant, icelandic cuisine, kitchen sisters, macarons, america's test kitchen, professional kitchen, vollrath, food travel no full 33 82858787-10c4-4a54-9a28-0372946dced5 The Art of Restaurant Design Timestamps

0:57 – Designing Foodservice Space

7:01 – Safe Spaces

10:12 - Raquel Weiss Fusco Joins the Show

10:56 – History of elite | studio e

13:54 – Design Process

16:24 – Designing for Covid

25:21 – Design Advice

28:48 – Quel’s Corner

31:43 – Teaching

37:39 – Total Foodservice

38:30 – Keeping up with Trends

42:45 – Raquel’s Inspirational Quote

44:39 – Find Raquel Online

https://www.instagram.com/elitestudioe/

https://www.linkedin.com/company/elite-foodservice-equipment-co--inc-/

www.elitestudioe.com | www.esehospitality.com

]]> Tue, 3 Nov 2020 18:22:44 +0000 justin.pehrson@vollrathco.com (chef rich rupp, raquel weiss fusco, justin pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

0:57 – Designing Foodservice Space

7:01 – Safe Spaces

10:12 - Raquel Weiss Fusco Joins the Show

10:56 – History of elite | studio e

13:54 – Design Process

16:24 – Designing for Covid

25:21 – Design Advice

28:48 – Quel’s Corner

31:43 – Teaching

37:39 – Total Foodservice

38:30 – Keeping up with Trends

42:45 – Raquel’s Inspirational Quote

44:39 – Find Raquel Online

https://www.instagram.com/elitestudioe/

https://www.linkedin.com/company/elite-foodservice-equipment-co--inc-/

www.elitestudioe.com | www.esehospitality.com

]]> The Art of Restaurant Design chef rich rupp, raquel weiss fusco, justin pehrson 00:49:41 Designing a foodservice space is so much more than addressing the aesthetics, it’s also about designing for functionality. Raquel Weiss Fusco, Managing Director of Project Operations at elite | studio e in East Farmingdale, New York, visits the show to give tips for designing for COVID, keeping up with the latest trends, and more. Designing a foodservice space is so much more than addressing the aesthetics, it’s also about designing for functionality. Raquel Weiss Fusco, Managing Director of Project Operations at elite | studio e in East Farmingdale, New York, visits the show to give tips for designing for COVID, keeping up with the latest trends, and more. chef, restaurant, professional kitchen, food service, foodservice design, elite studio e, vollrath, commercial kitchen no full 32 c1b50c4f-ffa7-4cf7-8df3-b0f712e6817a Food is Love Timestamps

1:17 – Introducing Carol Christensen

3:20 – Back to Basics

7:53 – Bunch Bars: Taste Test

12:32 – Nourish Farms

14:40 – Carol Christensen Joins the Show

16:22 – Food Innovation

20:10 – Leaving Corporate for Non-Profit

23:47 – Nourish Farms

27:41 – Bunch Bars

30:25 – Give Back: Good Food for All

31:52 – Choosing Flavors

36:59 – Facing the Fear of Failure

39:28 – How to Purchase Bunch Bars

42:34 – Making Time to Give Back

45:31 – Carol’s Inspirational Quote

www.bunchbars.com

@ShareaBunch

]]> Tue, 27 Oct 2020 17:57:05 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Carol Christensen, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

1:17 – Introducing Carol Christensen

3:20 – Back to Basics

7:53 – Bunch Bars: Taste Test

12:32 – Nourish Farms

14:40 – Carol Christensen Joins the Show

16:22 – Food Innovation

20:10 – Leaving Corporate for Non-Profit

23:47 – Nourish Farms

27:41 – Bunch Bars

30:25 – Give Back: Good Food for All

31:52 – Choosing Flavors

36:59 – Facing the Fear of Failure

39:28 – How to Purchase Bunch Bars

42:34 – Making Time to Give Back

45:31 – Carol’s Inspirational Quote

www.bunchbars.com

@ShareaBunch

]]> Food is Love Justin Pehrson, Carol Christensen, Chef Rich Rupp 00:48:07 What do you do when you've accomplished all of your goals in the corporate food industry? You develop a game-changing protein bar company, of course. Carol Christensen has repurposed her corporate experience and expertise in innovation to create a positive impact on vulnerable populations. What do you do when you've accomplished all of your goals in the corporate food industry? You develop a game-changing protein bar company, of course. Carol Christensen has repurposed her corporate experience and expertise in innovation to create a positive impact on vulnerable populations. protein bars, bunch bars, vollrath, nurish, carol christensen no full 31 545872aa-ab93-48aa-b98a-4d7148119b08 Battle of the Chefs Timestamps

0:50 – Introducing Graham Elliot

7:20 – Chef Graham Elliot Joins the Show

9:48 – Graham’s Journey to becoming a Chef

15:54 – Restaurant Success

20:10 – Turning to Television

25:12 – Every Chef wants to be in a Band

27:43 – Celebrity Chef

35:32 – Judging Chefs on TV

38:28 – Kids in the Kitchen

41:50 – What’s Next?

46:15 – Creating Culture

50:39 – Pop Quiz: Random Questions & Fun Stories

1:01:17 – Graham’s Inspirational Quote

1:04:47 – More About Graham

 

 

Social Handles:

www.grahamelliot.com

twitter @grahamelliot

instagram @grahamelliot

facebook @thegrahamelliot

]]> Tue, 20 Oct 2020 21:27:11 +0000 justin.pehrson@vollrathco.com (Chef Graham Elliot, CHef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

0:50 – Introducing Graham Elliot

7:20 – Chef Graham Elliot Joins the Show

9:48 – Graham’s Journey to becoming a Chef

15:54 – Restaurant Success

20:10 – Turning to Television

25:12 – Every Chef wants to be in a Band

27:43 – Celebrity Chef

35:32 – Judging Chefs on TV

38:28 – Kids in the Kitchen

41:50 – What’s Next?

46:15 – Creating Culture

50:39 – Pop Quiz: Random Questions & Fun Stories

1:01:17 – Graham’s Inspirational Quote

1:04:47 – More About Graham

 

 

Social Handles:

www.grahamelliot.com

twitter @grahamelliot

instagram @grahamelliot

facebook @thegrahamelliot

]]> Battle of the Chefs Chef Graham Elliot, CHef Rich Rupp, Justin Pehrson 01:11:17 You probably know that Chef Graham Elliot is a world-class chef and well-loved tv personality. But do you know what aspect of foodservice he values the most, or what his white whale of G.I Joe collectibles is? Join Rich and Justin as they pick Graham's brain about food, tv, and rock and roll. You probably know that Chef Graham Elliot is a world-class chef and well-loved tv personality. But do you know what aspect of foodservice he values the most, or what his white whale of G.I Joe collectibles is? Join Rich and Justin as they pick Graham's brain about food, tv, and rock and roll. chef, family food fight, restaurant, master chef jr, celebrity chef, professional kitchen, commercial kithen, food service, petit harvest, graham elliot, face to face, coast at mgm cotai, vollrath, master chef, punk rock no full 30 3ebbbc80-5768-4389-a769-e98aa1446785 Millions of Possibilities Timestamps

0:48 – The Real Deal

3:55 – Restaurant Chain Environment

4:44 – Total Cost of Ownership

8:22 – Innovation in the Kitchen

15:19 – Chef Scott Uehlein Joins the Show

16:36 – Scott’s Journey to Becoming a Chef

18:07 – Los Abrigados & Canyon Ranch Resorts

23:10 – Sonic Drive-In

25:16 – Limited Time Offers

33:48 – Working Between Brands & Departments

38:56 – Equipment Across 3,600 Stores

41:11 – Restaurant Efficiency

45:30 – The Secret Menu

47:38 – Delivery

49:37 – Sonic Shakes

53:46 – Now in Grocery Stores

54:52 – Food in Scale

56:57 –Cooking at Home

58:50 – Favorite Dish

1:07:08 - Scott’s Inspirational Quote

https://www.sonicdrivein.com/

Twitter: https://twitter.com/sonicdrivein

Facebook: https://www.facebook.com/sonicdrivein

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

LinkedIn: https://www.linkedin.com/company/sonic-drive-in/

YouTube: https://www.youtube.com/user/sonicdrivein

 

]]> Tue, 13 Oct 2020 21:24:19 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson, Chef Scott Uehlein) https://www.vollrathfoodservice.com/thefeed Timestamps

0:48 – The Real Deal

3:55 – Restaurant Chain Environment

4:44 – Total Cost of Ownership

8:22 – Innovation in the Kitchen

15:19 – Chef Scott Uehlein Joins the Show

16:36 – Scott’s Journey to Becoming a Chef

18:07 – Los Abrigados & Canyon Ranch Resorts

23:10 – Sonic Drive-In

25:16 – Limited Time Offers

33:48 – Working Between Brands & Departments

38:56 – Equipment Across 3,600 Stores

41:11 – Restaurant Efficiency

45:30 – The Secret Menu

47:38 – Delivery

49:37 – Sonic Shakes

53:46 – Now in Grocery Stores

54:52 – Food in Scale

56:57 –Cooking at Home

58:50 – Favorite Dish

1:07:08 - Scott’s Inspirational Quote

https://www.sonicdrivein.com/

Twitter: https://twitter.com/sonicdrivein

Facebook: https://www.facebook.com/sonicdrivein

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

LinkedIn: https://www.linkedin.com/company/sonic-drive-in/

YouTube: https://www.youtube.com/user/sonicdrivein

 

]]> Millions of Possibilities Chef Rich Rupp, Justin Pehrson, Chef Scott Uehlein 01:15:34 Chef Scott Uehlein is about as close to being a real-life Willy Wonka as anyone could hope to be. He utilizes his extremely deep and diverse skill set to create the magic behind Sonic's menu and shares what it takes to design food in scale. Chef Scott Uehlein is about as close to being a real-life Willy Wonka as anyone could hope to be. He utilizes his extremely deep and diverse skill set to create the magic behind Sonic's menu and shares what it takes to design food in scale. chef, restaurant, sonic drive-in, qsr, total cost of ownership, sonic, professional kitchen, food service, kitchen innovation, vollrath, commercial kitchen, restaurant chain, fast food no full 29 40914482-def0-438c-bb21-6caa46bac2ed Lessons in Leverage Timestamps

1:34 – Succeeding as an Owner/Operator

3:18 – Delivery

8:26 – Sam Elbandak Joins the Show

12:22 – Getting into Foodservice

13:12 – Working with your Spouse

14:37 – Petitioning Against Online Delivery

22:04 – Responding to Customer Reviews

33:46 – Creating Memories

37:24 – The Restaurant Family

39:44 – Menu Favorites

42:37 – Keeping Local, Seasonal, and Organic

43:09 – Rave Reviews

46:07 – Discover The New Spot on Polk

47:15 – Sam’s Inspirational Quote

 

]]> Tue, 6 Oct 2020 17:43:52 +0000 justin.pehrson@vollrathco.com (Sam Elbandak, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

1:34 – Succeeding as an Owner/Operator

3:18 – Delivery

8:26 – Sam Elbandak Joins the Show

12:22 – Getting into Foodservice

13:12 – Working with your Spouse

14:37 – Petitioning Against Online Delivery

22:04 – Responding to Customer Reviews

33:46 – Creating Memories

37:24 – The Restaurant Family

39:44 – Menu Favorites

42:37 – Keeping Local, Seasonal, and Organic

43:09 – Rave Reviews

46:07 – Discover The New Spot on Polk

47:15 – Sam’s Inspirational Quote

 

]]> Lessons in Leverage Sam Elbandak, Justin Pehrson, Chef Rich Rupp 00:49:52 It's no secret that word of mouth travels at warp speed thanks to online reviews. Sam Elbandak, owner of The New Spot on Polk in San Francisco, has developed a formula for success when responding to customers' experiences at his restaurant. It's no secret that word of mouth travels at warp speed thanks to online reviews. Sam Elbandak, owner of The New Spot on Polk in San Francisco, has developed a formula for success when responding to customers' experiences at his restaurant. chef, diners, restaurant, the new spot on polk, professional kitchen, san francisco diners, restaurant pr, vollrath, commercial kitchen, yelp, trip advisor no full 28 9e95d219-7b48-4428-b74a-8ece4947a851 Cooking in Paradise Timestamps

2:27 – Hawaii

4:08 – Chef Taylor Ponte and Mill House

5:57 – Fun Facts about Hawaii

11:25 – COVID-19

12:16 – Chef Taylor Ponte Joins the Show

15:50 – Being a Young Leader

18:06 – Learning Thomas Keller

22:44 – Kitchen Pet Peeves

27:28 – Developing Recipes

32:18 – Locally Sourced and Sustainable

39:56 – No job too big, no job too small

42:22 – Chef Life

46:00 – Chef’s Table

50:52 – Staff Progression

59:14 – Culinary Successes and Disasters

1:03:44 – Taylor’s Inspirational Quote

]]> Wed, 30 Sep 2020 20:03:50 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp & Justin Pehrson, Chef Taylor Ponte) https://www.vollrathfoodservice.com/thefeed Timestamps

2:27 – Hawaii

4:08 – Chef Taylor Ponte and Mill House

5:57 – Fun Facts about Hawaii

11:25 – COVID-19

12:16 – Chef Taylor Ponte Joins the Show

15:50 – Being a Young Leader

18:06 – Learning Thomas Keller

22:44 – Kitchen Pet Peeves

27:28 – Developing Recipes

32:18 – Locally Sourced and Sustainable

39:56 – No job too big, no job too small

42:22 – Chef Life

46:00 – Chef’s Table

50:52 – Staff Progression

59:14 – Culinary Successes and Disasters

1:03:44 – Taylor’s Inspirational Quote

]]> Cooking in Paradise Chef Rich Rupp & Justin Pehrson, Chef Taylor Ponte 01:05:42 Executive Chef, Taylor Ponte, was named the youngest winner ever of the ‘Aipono Chef of the Year award. He provides Chef Rich and Justin a glimpse into what it's like running The Mill House Restaurant in Waikapu, Hawaii. Executive Chef, Taylor Ponte, was named the youngest winner ever of the ‘Aipono Chef of the Year award. He provides Chef Rich and Justin a glimpse into what it's like running The Mill House Restaurant in Waikapu, Hawaii. chef, hawaii cusine, foodservice, the mill house, professional kitchen, vollrath, commercial kitchen no full 27 b14f6335-5e37-43f6-b4d2-085f3e441a62 Develop Your Palate Timestamps

1:00 – The Sweet Side of the Industry

2:22 – Butter

3:39 – Foodservice Industry

6:25 – Fun Facts: Restaurant Statistics

9:10 – Favorite Desserts

14:01 – Chef Suzanne Daly Joins the Show

15:29 – Education during COVID-19

16:33 – Baking & Decorative Arts

22:07 – Hybrid Learning & Student Bakery Store

29:47 – Rivalries between Sweet and Savory

32:45 – Chef Tips & Tricks for Baking

37:31 – Cakes & Frosting

41:57 – Helping Students find their Strengths

44:52 – Shift in Student Demographics

49:16 – Bakery Garden and Pallet Training

53:17 – Savory Pastries

55:50 – The scoop on White Chocolate, Yeast and High Elevations

1:00:23 – Suzanne’s Inspirational Quote

]]> Tue, 22 Sep 2020 20:42:28 +0000 justin.pehrson@vollrathco.com (Chef Suzanne Daly, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

1:00 – The Sweet Side of the Industry

2:22 – Butter

3:39 – Foodservice Industry

6:25 – Fun Facts: Restaurant Statistics

9:10 – Favorite Desserts

14:01 – Chef Suzanne Daly Joins the Show

15:29 – Education during COVID-19

16:33 – Baking & Decorative Arts

22:07 – Hybrid Learning & Student Bakery Store

29:47 – Rivalries between Sweet and Savory

32:45 – Chef Tips & Tricks for Baking

37:31 – Cakes & Frosting

41:57 – Helping Students find their Strengths

44:52 – Shift in Student Demographics

49:16 – Bakery Garden and Pallet Training

53:17 – Savory Pastries

55:50 – The scoop on White Chocolate, Yeast and High Elevations

1:00:23 – Suzanne’s Inspirational Quote

]]> Develop Your Palate Chef Suzanne Daly, Justin Pehrson, Chef Rich Rupp 01:02:11 Chef Suzanne Daly joins Chef Rich and Justin to discuss the educational side of baking and decorative arts in addition to providing some invaluable baking tips and insights. Chef Suzanne Daly joins Chef Rich and Justin to discuss the educational side of baking and decorative arts in addition to providing some invaluable baking tips and insights. chef, decorative arts, suzanne daly, baking, food service, vollrath, commercial kitchen, madison college, culinary school no full 26 3a677cea-32a4-41b4-956d-793ac1cad158 Form Meets Function Timestamps 

 

1:32 – Fun with Grammar

7:48 – Trade Magazines

9:17 – Joe Carbonara Joins the Show

12:57 – Magazine End User

15:11 – Design Market

16:08 – Editorial Staff

17:59 – Launching a Publication

20:11 – A Place for Print

27:04 – Editorial Voice & Integrity

31:52 – The Forecasts

34:14 – Robots in the Kitchen

42:14 – COVID-19

52:33 – Joe’s Most Rewarding Article

57:43 – Joe’s Inspirational Quote

 

Twitter: @FES_Editor

Websites: fesmag.com and rddmag.com

]]> Tue, 15 Sep 2020 17:22:29 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Joe Carbonara, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps 

 

1:32 – Fun with Grammar

7:48 – Trade Magazines

9:17 – Joe Carbonara Joins the Show

12:57 – Magazine End User

15:11 – Design Market

16:08 – Editorial Staff

17:59 – Launching a Publication

20:11 – A Place for Print

27:04 – Editorial Voice & Integrity

31:52 – The Forecasts

34:14 – Robots in the Kitchen

42:14 – COVID-19

52:33 – Joe’s Most Rewarding Article

57:43 – Joe’s Inspirational Quote

 

Twitter: @FES_Editor

Websites: fesmag.com and rddmag.com

]]> Form Meets Function Justin Pehrson, Joe Carbonara, Chef Rich Rupp 01:00:14 Joe Carbonara is the editorial director for Foodservice Equipment & Supplies and Restaurant Development + Design. In addition to his editorial efforts, Joe often represents both magazines at restaurant and foodservice industry events and was awarded CFESA’s Outstanding Support from an Allied Association/Press Partner in 2013. Joe Carbonara is the editorial director for Foodservice Equipment & Supplies and Restaurant Development + Design. In addition to his editorial efforts, Joe often represents both magazines at restaurant and foodservice industry events and was awarded CFESA’s Outstanding Support from an Allied Association/Press Partner in 2013. chef, foodservice, restaurant, print, takeout, delivery, restaurant development design, vollrath, commercial kitchen, robots, foodservice equipment and supplies, covid19 no full 25 8ed383bd-1bc6-4535-bc9a-cbecbfb7da87 Press On Timestamps

0:37 – Regional Favorite Foods

5:57 – Glenn Loughridge Joins the Show

6:33 – Returning to Auburn University during COVID-19

8:30 – Serving Students via an App and Food Lockers

12:50 – Home Chef Meal Kits for Students

13:26 – Horticulture Students Role in the Dining Hall 

19:36 – Redesigning the Dining Hall at Auburn

23:04 – Streamlining out of Necessity

24:22 – Flexibility Saved Us, and Other Lessons Learned

27:43 – Creative Approach for Choosing Partners

32:33 – NACAS

35:08 – 24,000 Transactions a Day

36:11 – Stadium and Sports Venues

39:34 – Boiled Peanuts, Funnel Cake & a Good Pretzel

43:14 – The Winding Path to Director of Dining Services

46:34 – Culinary Successes and Tragedies

50:17 – Keeping Up with Trends

53:28 – The Legend of the War Eagle

55:40 – Glenn’s Inspirational Quote

 

]]> Tue, 1 Sep 2020 17:20:10 +0000 justin.pehrson@vollrathco.com (Glenn Loghridge, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

0:37 – Regional Favorite Foods

5:57 – Glenn Loughridge Joins the Show

6:33 – Returning to Auburn University during COVID-19

8:30 – Serving Students via an App and Food Lockers

12:50 – Home Chef Meal Kits for Students

13:26 – Horticulture Students Role in the Dining Hall 

19:36 – Redesigning the Dining Hall at Auburn

23:04 – Streamlining out of Necessity

24:22 – Flexibility Saved Us, and Other Lessons Learned

27:43 – Creative Approach for Choosing Partners

32:33 – NACAS

35:08 – 24,000 Transactions a Day

36:11 – Stadium and Sports Venues

39:34 – Boiled Peanuts, Funnel Cake & a Good Pretzel

43:14 – The Winding Path to Director of Dining Services

46:34 – Culinary Successes and Tragedies

50:17 – Keeping Up with Trends

53:28 – The Legend of the War Eagle

55:40 – Glenn’s Inspirational Quote

 

]]> Press On Glenn Loghridge, Justin Pehrson, Chef Rich Rupp 00:57:26 24,000 transactions. For Glenn Loughridge, that's what an average 24 hours looks like in a nutshell (or better yet, peanut shell). Managing the appetites of a massive student population, as well as game day food services, is no small feat. But it's all in a day's work for Auburn University's director of dining services. 24,000 transactions. For Glenn Loughridge, that's what an average 24 hours looks like in a nutshell (or better yet, peanut shell). Managing the appetites of a massive student population, as well as game day food services, is no small feat. But it's all in a day's work for Auburn University's director of dining services. chef, glenn loughridge, campus dining, foodservice, professional kitchen, auburn university, boiled peanuts, vollrath, commercial kitchen, college food, dining services no full 24 7c838813-7aad-45e5-8f6e-b794e107edba Striving for Excellence Time Stamps

1:37 – Remodeling

3:22 – Justin Green and Fiserv Forum Introduction

6:03 – Time Travel

9:00 – Justin Green Joins the Show

10:38 – Cream City Cluckery, 1st Ghost Kitchen in Sports Entertainment

15:54 – Recipe Development & Pick Up

18:00 – The Fiserv Forum

21:58 – Keeping it Local

22:55 – Striving for Excellence

25:54 – Changing Menus for different Entertainment

27:32 – High Five to the Staff

30:39 – COVID-19

32:57 – What the Players Eat

34:08 – Fan Favorites

37:48 – Events at Fiserv Forum

41:58 – Fast Five, Get to know Justin

49:30 – Bucks in the Playoffs

54:38 – Justin’s Inspirational Quote

 

 

Social Handles:

@operationfandb

www.operationfandb.com

]]> Tue, 25 Aug 2020 21:12:11 +0000 justin.pehrson@vollrathco.com (Justin Green, Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Time Stamps

1:37 – Remodeling

3:22 – Justin Green and Fiserv Forum Introduction

6:03 – Time Travel

9:00 – Justin Green Joins the Show

10:38 – Cream City Cluckery, 1st Ghost Kitchen in Sports Entertainment

15:54 – Recipe Development & Pick Up

18:00 – The Fiserv Forum

21:58 – Keeping it Local

22:55 – Striving for Excellence

25:54 – Changing Menus for different Entertainment

27:32 – High Five to the Staff

30:39 – COVID-19

32:57 – What the Players Eat

34:08 – Fan Favorites

37:48 – Events at Fiserv Forum

41:58 – Fast Five, Get to know Justin

49:30 – Bucks in the Playoffs

54:38 – Justin’s Inspirational Quote

 

 

Social Handles:

@operationfandb

www.operationfandb.com

]]> Striving for Excellence Justin Green, Chef Rich Rupp, Justin Pehrson 00:56:58 As Vice President of Hospitality for the Milwaukee Bucks, Justin Green is an integral player in ensuring that Fiserv Forum is more than just an arena, but the central hub for recreation in Milwaukee. When all the other teams come to ask, "How do we do it like you?" you know you're on the bleeding edge. As Vice President of Hospitality for the Milwaukee Bucks, Justin Green is an integral player in ensuring that Fiserv Forum is more than just an arena, but the central hub for recreation in Milwaukee. When all the other teams come to ask, "How do we do it like you?" you know you're on the bleeding edge. chef, foodservice, ghost kitchen, deer district, professional kitchen, milwaukee bucks, arena, cream city cluckery, event space, vollrath, stadium food, milwaukee, commercial kitchens, fiserv forum no full 23 69cdbfa0-21f5-436d-852b-9bb37703753f For Love, Not Money Timestamps

2:11 – Chef Gale Gand Introduction

3:52 – The Michelin Star

9:01 – Michelin Star Rating Criteria

11:17 – Customers and Reviews

16:48 – Chef Gale Gand Joins the Show

17:35 – Teaching during COVID-19

18:58 – Working in Television “Sweet Dreams”

26:15 – Life in the Limelight

29:09 – Receiving The Red M (Michelin Award)

32:46 – Baking with Julia Child

35:15 – Journey to becoming a Pastry Chef

42:35 – Baking Promotes Better Mental Health

45:48 – The Dish on Dishes

48:59 – Raising Chickens

54:53 – Gale’s Root beer

58:33 – Madagascar Vanilla

1:02:10 – Cooking at Home

1:06:36 – Must-Have Equipment

1:11:22 – Always Say Yes

1:14:02 – Jessica Hits the Road

1:17:01 – Induction Love

1:19:28 – Gale’s Inspirational Quote

]]> Tue, 18 Aug 2020 20:44:09 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Chef Gale Gand) https://www.vollrathfoodservice.com/thefeed Timestamps

2:11 – Chef Gale Gand Introduction

3:52 – The Michelin Star

9:01 – Michelin Star Rating Criteria

11:17 – Customers and Reviews

16:48 – Chef Gale Gand Joins the Show

17:35 – Teaching during COVID-19

18:58 – Working in Television “Sweet Dreams”

26:15 – Life in the Limelight

29:09 – Receiving The Red M (Michelin Award)

32:46 – Baking with Julia Child

35:15 – Journey to becoming a Pastry Chef

42:35 – Baking Promotes Better Mental Health

45:48 – The Dish on Dishes

48:59 – Raising Chickens

54:53 – Gale’s Root beer

58:33 – Madagascar Vanilla

1:02:10 – Cooking at Home

1:06:36 – Must-Have Equipment

1:11:22 – Always Say Yes

1:14:02 – Jessica Hits the Road

1:17:01 – Induction Love

1:19:28 – Gale’s Inspirational Quote

]]> For Love, Not Money Justin Pehrson, Chef Rich Rupp, Chef Gale Gand 01:21:16 Chef Gale Gand has pretty much climbed every culinary mountain out there. T.V. host, cooking for foreign dignitaries, Michelin star, James Beard award, the list goes on and on and she's not done. Join us as she shares a bit of her journey along with some pro tips and all-around insightful life advice. Chef Gale Gand has pretty much climbed every culinary mountain out there. T.V. host, cooking for foreign dignitaries, Michelin star, James Beard award, the list goes on and on and she's not done. Join us as she shares a bit of her journey along with some pro tips and all-around insightful life advice. chef, pastry chef, tru, sweet dreams, michelin star, professional kitchen, pastry, gale gand, vollrath, commercial kitchen, james beard yes full 22 8247c673-d231-407a-8fc8-8a7c11498567 Comfort Not Just Food Timestamps:

 

1:20 – Listen to Episode 17, if you haven’t!

3:19 – The importance of organization in the kitchen

5:39 – Chef Angus An’s credentials

7:20 – History of the James Beard House

8:58 – Chef Angus restaurant rundown

10:39 – Chef Angus joins the show!

11:28 – Angus’ new cookbook

12:26 – Navigating COVID with several restaurants

20:52 -- Travels to Thailand and influence on menus

22:10 – Angus’ introduction to Thai food

25:36 – The art of layering flavors

29:22 – Constructing recipes for a cookbook

37:05 – Managing staff across multiple restaurants

41:55 – Experience with consulting

43:44 – Angus’ experiences cooking at the James Beard House

47:38 – Learnings from the 2008 recession

52:41 – Angus’ favorite dishes

55:37 – Angus’ least favorite dishes

57:43 – Inspirational quote

58:43 – Outro

]]> Tue, 11 Aug 2020 20:58:39 +0000 justin.pehrson@vollrathco.com (Chef Angus An, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps:

 

1:20 – Listen to Episode 17, if you haven’t!

3:19 – The importance of organization in the kitchen

5:39 – Chef Angus An’s credentials

7:20 – History of the James Beard House

8:58 – Chef Angus restaurant rundown

10:39 – Chef Angus joins the show!

11:28 – Angus’ new cookbook

12:26 – Navigating COVID with several restaurants

20:52 -- Travels to Thailand and influence on menus

22:10 – Angus’ introduction to Thai food

25:36 – The art of layering flavors

29:22 – Constructing recipes for a cookbook

37:05 – Managing staff across multiple restaurants

41:55 – Experience with consulting

43:44 – Angus’ experiences cooking at the James Beard House

47:38 – Learnings from the 2008 recession

52:41 – Angus’ favorite dishes

55:37 – Angus’ least favorite dishes

57:43 – Inspirational quote

58:43 – Outro

]]> Comfort Not Just Food Chef Angus An, Justin Pehrson, Chef Rich Rupp 00:59:33 Chef Angus An is a wizard. Or at least a time traveler, because it has yet to be seen how he has managed to conjure a couple of extra hours out of the day to be able to create all that he does. We take a look at how Chef An utilizes his diverse skill set to balance his prolific list of professional endeavors. Chef Angus An is a wizard. Or at least a time traveler, because it has yet to be seen how he has managed to conjure a couple of extra hours out of the day to be able to create all that he does. We take a look at how Chef An utilizes his diverse skill set to balance his prolific list of professional endeavors. chef, popina canteen, restaurant, professional kitchen, vancouver restaurants, sen pad thai, longtail kitchen, vollrath, freebird chicken shack, commercial kitchen, fat mao noodles, maenam no full 21 f2ef9fca-6e74-444d-bbab-e075407da3c2 The Smile's Worth It Timestamps

1:03 – K-12 Foodservice

5:30 – Summer Foodservice

10:30 – Amy Lawrenz Joins the Show

12:22 – Two Independent Districts with Two Independent Views

15:00 – Different options for K through 12

17:30 – Serving through the Summer

20:02 – Budget & COVID-19 Challenges

29:50 – Student Input

33:43 – Wisconsin, The Dairy State

35:31 – Semi-Homemade

37:06 – Foodservice Speed & Flexibility

40:21 – Reenergize & wellness Breaks

43:46 – Amy’s Inspirational Quote

 

]]> Tue, 4 Aug 2020 19:30:45 +0000 justin.pehrson@vollrathco.com (Amy Lawrenz, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

1:03 – K-12 Foodservice

5:30 – Summer Foodservice

10:30 – Amy Lawrenz Joins the Show

12:22 – Two Independent Districts with Two Independent Views

15:00 – Different options for K through 12

17:30 – Serving through the Summer

20:02 – Budget & COVID-19 Challenges

29:50 – Student Input

33:43 – Wisconsin, The Dairy State

35:31 – Semi-Homemade

37:06 – Foodservice Speed & Flexibility

40:21 – Reenergize & wellness Breaks

43:46 – Amy’s Inspirational Quote

 

]]> The Smile's Worth It Amy Lawrenz, Justin Pehrson, Chef Rich Rupp 00:45:19 There isn't really a day off for food nutrition director, Amy Lawrenz. When she isn't actively managing nutrition programs for multiple school districts, she's thinking about how to improve it, and she wouldn't have it any other way. There isn't really a day off for food nutrition director, Amy Lawrenz. When she isn't actively managing nutrition programs for multiple school districts, she's thinking about how to improve it, and she wouldn't have it any other way. chef, sheboygan falls, foodservice, restaurant, school lunch, random lake, vollrath, commercial kitchen no full 20 75bad4e1-eaf4-4f81-809a-97c040294504 The Secret Ingredient Timestamps

1:09 – Breweries in Milwaukee, WI

4:16 – Varieties of Beer

6:41 – Food at Breweries

7:52 – Chef Rich’s Tips & Tricks: Steeling a Knife (video)  https://vollrathfoodservice.com/Vollrath-Podcast/The-Vollrath-Feed-Episode-19

10:05 – Chef Guy Davies Joins the Show

12:58 – Good City Brewing, Downtown

18:00 – The Menu

19:25 – Guy’s Journey to Becoming a Chef

23:28 – Creative Outlet

27:22 – Open Kitchen / Performance Art

30:44 – Good City Beers

38:10 – Beer & Food Pairings

43:25 – Consistency

45:19 – COVID19

49:43 – Guy’s Inspirational Quote

]]> Tue, 28 Jul 2020 19:57:47 +0000 justin.pehrson@vollrathco.com (Chef Guy Davies, Chef Rich) https://www.vollrathfoodservice.com/thefeed Timestamps

1:09 – Breweries in Milwaukee, WI

4:16 – Varieties of Beer

6:41 – Food at Breweries

7:52 – Chef Rich’s Tips & Tricks: Steeling a Knife (video)  https://vollrathfoodservice.com/Vollrath-Podcast/The-Vollrath-Feed-Episode-19

10:05 – Chef Guy Davies Joins the Show

12:58 – Good City Brewing, Downtown

18:00 – The Menu

19:25 – Guy’s Journey to Becoming a Chef

23:28 – Creative Outlet

27:22 – Open Kitchen / Performance Art

30:44 – Good City Beers

38:10 – Beer & Food Pairings

43:25 – Consistency

45:19 – COVID19

49:43 – Guy’s Inspirational Quote

]]> The Secret Ingredient Chef Guy Davies, Chef Rich 00:51:51 Is the secret ingredient love or beer. Maybe a little of both. Good City Brewing executive chef, Guy Davies shares what it's like to create inspired dishes to complement masterfully crafted beers in Brew City, USA. *Bonus* Chef Rich has a kitchen tip for you! Check the video out here https://vollrathfoodservice.com/Vollrath-Podcast/The-Vollrath-Feed-Episode-19 Is the secret ingredient love or beer. Maybe a little of both. Good City Brewing executive chef, Guy Davies shares what it's like to create inspired dishes to complement masterfully crafted beers in Brew City, USA. *Bonus* Chef Rich has a kitchen tip for you! Check the video out here https://vollrathfoodservice.com/Vollrath-Podcast/The-Vollrath-Feed-Episode-19 no full 19 45dd8d63-38df-4a14-ba41-7c5f764f7432 Thriving and Surviving Timestamps

0:55 – A Second Chance

12:40 – Chef Brandon Chrostowski Joins the Show

13:29 – EDWINS Leadership and Restaurant Institute

16:12 – Providing Hope

19:48 – Culinary Math & Life Lessons

23:48 – The Application Process

27:33 – The Teaching Process

32:06 – The Campus

35:28 – Finding Success

37:07 – Knife Skills

39:22 – Success Stories

41:53 – A Typical Day

43:39 – COVID19

50:50 – The Future of EDWINS

55:35 – Favorite & Least Favorite Dishes

1:04:12 – How to Apply or Contribute

1:05:30 – Brandon’s Inspirational Quote

]]> Tue, 21 Jul 2020 17:40:20 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Brandon Chrostowski, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

0:55 – A Second Chance

12:40 – Chef Brandon Chrostowski Joins the Show

13:29 – EDWINS Leadership and Restaurant Institute

16:12 – Providing Hope

19:48 – Culinary Math & Life Lessons

23:48 – The Application Process

27:33 – The Teaching Process

32:06 – The Campus

35:28 – Finding Success

37:07 – Knife Skills

39:22 – Success Stories

41:53 – A Typical Day

43:39 – COVID19

50:50 – The Future of EDWINS

55:35 – Favorite & Least Favorite Dishes

1:04:12 – How to Apply or Contribute

1:05:30 – Brandon’s Inspirational Quote

]]> Thriving and Surviving Justin Pehrson, Chef Brandon Chrostowski, Chef Rich Rupp 01:07:34 As far as providing second chances go for individuals re-entering society, Chef Brandon Chrostowski is a game-changer. Brandon shares his personal journey that led him to establish the Edwins Leadership & Restaurant Institute that graduates nearly 100 students a year between its prison program and restaurant institute and boasts a 97% employment rate after graduation. To learn more about how you can support Edwins, visit https://edwinsrestaurant.org/donate/ *This episode contains some explicit language. As far as providing second chances go for individuals re-entering society, Chef Brandon Chrostowski is a game-changer. Brandon shares his personal journey that led him to establish the Edwins Leadership & Restaurant Institute that graduates nearly 100 students a year between its prison program and restaurant institute and boasts a 97% employment rate after graduation. To learn more about how you can support Edwins, visit https://edwinsrestaurant.org/donate/ *This episode contains some explicit language. chef, cleveland, restaurant, professional kitchen, edwins leadership and restaurant institute, knife skills, vollrath, commercial kitchen, culinary school yes full 18 b04211cd-5fc2-4bcd-839e-b2dffce3c7e6 It's All About the People Timestamps

2:49 – Culver's

3:57 – The Perfect Burger

5:20 – Unusual Burgers

7:33 – Custard

12:58 – Craig Culver Joins the Show

14:53 – All About the People

17:30 – Nearing 1000 Good Restaurants

21:15 – Core Values

26:36 – History of the Butter Burger

33:17 – Customer Loyalty

35:06 – The Drive Through

37:17 – Custard Machines

41:02 – Finding Flavors

43:23 – Start-Up Challenges

46:54 – Thank You, Farmers

48:44 – 1984: Starting Culver's

53:49 – Work / Life Balance

56:53 – New and Exciting Things

59:47 – Craig’s Inspirational Quote

]]> Tue, 14 Jul 2020 17:23:59 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Craig Culver, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

2:49 – Culver's

3:57 – The Perfect Burger

5:20 – Unusual Burgers

7:33 – Custard

12:58 – Craig Culver Joins the Show

14:53 – All About the People

17:30 – Nearing 1000 Good Restaurants

21:15 – Core Values

26:36 – History of the Butter Burger

33:17 – Customer Loyalty

35:06 – The Drive Through

37:17 – Custard Machines

41:02 – Finding Flavors

43:23 – Start-Up Challenges

46:54 – Thank You, Farmers

48:44 – 1984: Starting Culver's

53:49 – Work / Life Balance

56:53 – New and Exciting Things

59:47 – Craig’s Inspirational Quote

]]> It's All About the People Chef Rich Rupp, Craig Culver, Justin Pehrson 01:01:51 Craig Culver, co-founder of Culver's, dishes the background on butter burgers and frozen custard and provides insight on what has been critical to his company's success and continued growth. Craig Culver, co-founder of Culver's, dishes the background on butter burgers and frozen custard and provides insight on what has been critical to his company's success and continued growth. chef, professional kitchens, wisconsin food, restaurants, vollrath, butter burger, frozen custard, commercial kitchens, craig culver, culver's no full 17 b1451f6d-1695-4619-bab7-ea7ba418b493 Words of Wisdom Timestamps

0:39 – Chef Jereme McGovern, Chicago-area chef

1:44 – Chef Seth VanderLaan, President Heart of House Hospitality 

2:30 – Chef Ashlea Tobeck, Executive Chef at Children's Hospital Colorado

2:55 – Chef Mary Kastman, owner of Driftless Cafe

3:38 – Chef Joe Schumaker, President, and CEO of Food Space

4:19 – Jim Contardi, AutoQuotes CEO

5:02 – Chef Lisa Ludwinski, owner of Sister Pie

6:00 – Chef Shannon Solomon, director of nutrition services for Aurora Public Schools in Colorado

7:32 – Chef Yia Vang, owner of Union Hmong Kitchen and Vinai

9:23 – Dan Hinchley, Vice President of Manufacturer Partnerships at Partstown

11:26 – Chef Caitlin Cullen, owner of Tandem

12:12 – Chef Paul Short, program chair culinary arts at Madison Area Technical College

13:17 – Chef Rich Rupp, Vollrath Company

]]> Tue, 7 Jul 2020 17:25:08 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Joe Schumaker, Chef Mary Kastman, Chef Lisa Ludwinski, Chef Paul Short, Chef Jereme McGovern, Dan Hinchley, Jim Contardi, Chef Seth VanderLaan, Chef Yia Vang, Chef Ashlea Tobeck, Chef Shannon Solomon, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed Timestamps

0:39 – Chef Jereme McGovern, Chicago-area chef

1:44 – Chef Seth VanderLaan, President Heart of House Hospitality 

2:30 – Chef Ashlea Tobeck, Executive Chef at Children's Hospital Colorado

2:55 – Chef Mary Kastman, owner of Driftless Cafe

3:38 – Chef Joe Schumaker, President, and CEO of Food Space

4:19 – Jim Contardi, AutoQuotes CEO

5:02 – Chef Lisa Ludwinski, owner of Sister Pie

6:00 – Chef Shannon Solomon, director of nutrition services for Aurora Public Schools in Colorado

7:32 – Chef Yia Vang, owner of Union Hmong Kitchen and Vinai

9:23 – Dan Hinchley, Vice President of Manufacturer Partnerships at Partstown

11:26 – Chef Caitlin Cullen, owner of Tandem

12:12 – Chef Paul Short, program chair culinary arts at Madison Area Technical College

13:17 – Chef Rich Rupp, Vollrath Company

]]> Words of Wisdom Justin Pehrson, Chef Joe Schumaker, Chef Mary Kastman, Chef Lisa Ludwinski, Chef Paul Short, Chef Jereme McGovern, Dan Hinchley, Jim Contardi, Chef Seth VanderLaan, Chef Yia Vang, Chef Ashlea Tobeck, Chef Shannon Solomon, Chef Rich Rupp 00:13:36 A wealth of experience and knowledge is to be found in this collection of end-of-the-episode quotes from all of our guests so far. A wealth of experience and knowledge is to be found in this collection of end-of-the-episode quotes from all of our guests so far. chef, children's hospital colorado, union hmong kitchen, food space, foodservice, vollrath company, driftless cafe, words of wisdom, professional kitchen, heart of house hospitality, vinai, aurora public schools, commercial kitchen, autoquotes, sister pie, madison area technical college, the tandem no full 16 0cc731c5-2bf3-429a-a533-20f40d38df29 Life Lessons of Organized Chaos Timestamps

2:09 – Pizza Crust

4:53 – Education / Talent

9:40 – Learning

13:05 – Pop Quiz

16:45 – Chef Paul Short Joins the Show

19:56 – How Culinary Learning is Changing

21:54 – Farm Direct

30:27 – The Curriculum

34:58 – The Students

37:06 – Organization

41:21 – Kitchen Renovation

44:38 – MATC Chef Series

49:00 – Favorite Dish

53:37 –  Paul’s Last Thoughts & Inspirational Quote

]]> Fri, 26 Jun 2020 13:49:29 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Chef Paul Short) https://www.vollrathfoodservice.com/thefeed Timestamps

2:09 – Pizza Crust

4:53 – Education / Talent

9:40 – Learning

13:05 – Pop Quiz

16:45 – Chef Paul Short Joins the Show

19:56 – How Culinary Learning is Changing

21:54 – Farm Direct

30:27 – The Curriculum

34:58 – The Students

37:06 – Organization

41:21 – Kitchen Renovation

44:38 – MATC Chef Series

49:00 – Favorite Dish

53:37 –  Paul’s Last Thoughts & Inspirational Quote

]]> Life Lessons of Organized Chaos Justin Pehrson, Chef Rich Rupp, Chef Paul Short 00:57:09 There are many paths one can take to advance their career in foodservice. Chef Paul Short, Program Chair Culinary Arts at Madison Area Technical College, explains how an education at MATC can help you reach your culinary goals without drowning you in student loan debt. There are many paths one can take to advance their career in foodservice. Chef Paul Short, Program Chair Culinary Arts at Madison Area Technical College, explains how an education at MATC can help you reach your culinary goals without drowning you in student loan debt. chef, foodservice, farm direct, matc, higher ed, restaurants, vollrath, commercial kitchen, madison area technical college, culinary school no full 15 c2d3e743-6570-4af9-bde6-11a7701f7044 Leading by Example Timestamps

3:52 – Doing great things through foodservice

8:58 – Chef Caitlin Cullen joins the show

13:09 – Cooking in Lindsay Heights

17:45 – Success stories

19:05 – English teacher to restaurant owner

21:24 – Impacting lives

25:56 – Serving over 30k free meals during COVID-19

31:31 – Landing on Milwaukee

33:19 – Building her resume

39:02 – How to donate (www.TandemMke.com)

40:35 – Caitlin’s inspirational quote

]]> Tue, 16 Jun 2020 21:16:47 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Chef Caitlin Cullen, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

3:52 – Doing great things through foodservice

8:58 – Chef Caitlin Cullen joins the show

13:09 – Cooking in Lindsay Heights

17:45 – Success stories

19:05 – English teacher to restaurant owner

21:24 – Impacting lives

25:56 – Serving over 30k free meals during COVID-19

31:31 – Landing on Milwaukee

33:19 – Building her resume

39:02 – How to donate (www.TandemMke.com)

40:35 – Caitlin’s inspirational quote

]]> Leading by Example Chef Rich Rupp, Chef Caitlin Cullen, Justin Pehrson 00:42:38 Chef Caitlin Cullen, owner of The Tandem in Milwaukee, WI takes us on a brief tour of her experiences that led her from a career in teaching to cooking to serving tens of thousands of meals to those in need. Chef Caitlin Cullen, owner of The Tandem in Milwaukee, WI takes us on a brief tour of her experiences that led her from a career in teaching to cooking to serving tens of thousands of meals to those in need. chef, foodservice, restaurant, soup kitchen, professional kitchen, service, vollrath, commercial kitchen, milwaukee chefs, milwaukee restaurants, caitlen cullen, the tandem yes full 14 7c1bed24-ef7d-4bf7-86cf-51166189c4f7 Partstown - 20 Seconds of Insane Courage Timestamps

2:17 – Partstown, go to the Pros

8:39 – Dan Hinchley Joins the Show

9:27 – Dan’s start at Partstown

12:17 – Growing Partstown

16:08 – Culture

17:30 – Why OEM Parts?

20:20 – Partstown Technology

23:45 – Growth Strategies

27:55 – Technical Service

30:18 – Service Stories

34:47 – Partstown Forecast

40:35 – Partnerships

42:36 – COVID-19

48:20 – Dan’s Inspirational Quote

 

]]> Tue, 9 Jun 2020 23:42:14 +0000 justin.pehrson@vollrathco.com (Dan Hinchley, Chef Rich Rupp & Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

2:17 – Partstown, go to the Pros

8:39 – Dan Hinchley Joins the Show

9:27 – Dan’s start at Partstown

12:17 – Growing Partstown

16:08 – Culture

17:30 – Why OEM Parts?

20:20 – Partstown Technology

23:45 – Growth Strategies

27:55 – Technical Service

30:18 – Service Stories

34:47 – Partstown Forecast

40:35 – Partnerships

42:36 – COVID-19

48:20 – Dan’s Inspirational Quote

 

]]> Partstown - 20 Seconds of Insane Courage Dan Hinchley, Chef Rich Rupp & Justin Pehrson 00:51:09 Dan Hinchley, Vice President of Manufacturer Partnerships at Partstown shares his wisdom, humor, and insights into how and why they have become such an integral component to the foodservice industry. Dan Hinchley, Vice President of Manufacturer Partnerships at Partstown shares his wisdom, humor, and insights into how and why they have become such an integral component to the foodservice industry. chef, foodservice, restaurant, oem parts, partstown, restaurant equipment, commercial kitchen no full 13 4f7a3443-1db9-4956-bcf7-d3e1640b70ae Hmong cuisine, it’s about the people 1:16 – Hmong culture

3:50 – Road trip

4:58 – Chef Yia Vang joins the show

6:15 – Always a chef

10:18 – Chef Yia’s father

19:57 – Coming to U.S.

24:13 – Finding his cooking style

27:16 – What is authenticity

34:56 – Wood fire grilling

40:55 - Kamayan feasts

44:52 – Hmong food philosophy

55:28 – Chef Yia’s inspirational quote

]]> Thu, 4 Jun 2020 13:23:17 +0000 justin.pehrson@vollrathco.com (Chef Yia Vang, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed 1:16 – Hmong culture

3:50 – Road trip

4:58 – Chef Yia Vang joins the show

6:15 – Always a chef

10:18 – Chef Yia’s father

19:57 – Coming to U.S.

24:13 – Finding his cooking style

27:16 – What is authenticity

34:56 – Wood fire grilling

40:55 - Kamayan feasts

44:52 – Hmong food philosophy

55:28 – Chef Yia’s inspirational quote

]]> Hmong cuisine, it’s about the people Chef Yia Vang, Justin Pehrson, Chef Rich Rupp 00:58:12 Hmong cooking is the telling of the story of a people. Chef Yia Vang, owner of Union Hmong Kitchen and Vinai in Minneapolis, breaks down Hmong food and culture with Chef Rich and Justin. Hmong cooking is the telling of the story of a people. Chef Yia Vang, owner of Union Hmong Kitchen and Vinai in Minneapolis, breaks down Hmong food and culture with Chef Rich and Justin. chef, hmong, minneapolis chef, hmong cuisine, restaurant, kamayan, vinai, vollrath, commercial kitchen, chef yia vang, wood fire cooking, pop up kitchen no full 12 e7aeaa71-83cd-47dc-b212-556834ff0df3 High-Volume FOH – Embrace the Change 0:55 - Chef Seth joins the show

1:49 - Evolution of FOH cooking

4:04 - Induction, the future of FOH

8:21 -  Chef's favorite Miller Park creation

9:33 - Ballpark food has come a long way

13:14 - Tips for retrofitting for FOH cooking

15:25 - Change management is key

16:06 - Chef Seth's quote

 

 

]]> Thu, 28 May 2020 17:24:26 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Seth VanderLaan, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed 0:55 - Chef Seth joins the show

1:49 - Evolution of FOH cooking

4:04 - Induction, the future of FOH

8:21 -  Chef's favorite Miller Park creation

9:33 - Ballpark food has come a long way

13:14 - Tips for retrofitting for FOH cooking

15:25 - Change management is key

16:06 - Chef Seth's quote

 

 

]]> High-Volume FOH – Embrace the Change Justin Pehrson, Chef Seth VanderLaan, Chef Rich Rupp 00:17:34 Chef Seth VanderLaan is back to shed some light on what to expect moving forward with high-volume front of house cooking. Ballpark food has moved lightyears from Cracker Jacks as Chef Seth shares his favorite Miller Park culinary creation. Chef Seth VanderLaan is back to shed some light on what to expect moving forward with high-volume front of house cooking. Ballpark food has moved lightyears from Cracker Jacks as Chef Seth shares his favorite Miller Park culinary creation. chef, milwaukee brewers, foodservice, restaurant, cooking, front of house, ballpark food, vollrath, commercial kitchen, miller park, induction, high volume kitchens, banh mi no full 11 21a8bece-7f96-434b-a00d-6babdc9bbdd5 Superheroes & School Lunch Timestamps

1:57 – Public school foodservice

4:18 – Introducing healthy options

5:26 – Allergies and dietary guidelines

7:16 – Reminiscing school lunch favorites

11:05 – School lunch: now vs then

14:10 – Shannon Solomon joins the show

15:19 – Shannon’s journey to public schools nutrition services

22:55 – The 3 Rs: resources, regulations & relationships

24:54 -– Healthy school eating & education

26:50 – Passionate about customer service

31:50 – Balancing budgets

35:00 – Menu options from K-12

39:49 – Finding inspiration

42:49 – Dine with us

46:17 – Aurora foodservice mission

50:50 – Customer experience

54:22 – Favorite kitchen equipment

58:11 – Covid-19

1:03:08 – Peanut butter crunch bars!

1:08:06 – Shannon’s inspirational quote

]]> Fri, 22 May 2020 12:47:30 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Rich Rupp, Shannon Solomon) https://www.vollrathfoodservice.com/thefeed Timestamps

1:57 – Public school foodservice

4:18 – Introducing healthy options

5:26 – Allergies and dietary guidelines

7:16 – Reminiscing school lunch favorites

11:05 – School lunch: now vs then

14:10 – Shannon Solomon joins the show

15:19 – Shannon’s journey to public schools nutrition services

22:55 – The 3 Rs: resources, regulations & relationships

24:54 -– Healthy school eating & education

26:50 – Passionate about customer service

31:50 – Balancing budgets

35:00 – Menu options from K-12

39:49 – Finding inspiration

42:49 – Dine with us

46:17 – Aurora foodservice mission

50:50 – Customer experience

54:22 – Favorite kitchen equipment

58:11 – Covid-19

1:03:08 – Peanut butter crunch bars!

1:08:06 – Shannon’s inspirational quote

]]> Superheroes & School Lunch Justin Pehrson, Rich Rupp, Shannon Solomon 01:10:47 Chef Rich and Justin reminisce about their school lunch experiences when Shannon Solomon, director of nutrition services for Aurora Public Schools in Colorado, shows them that not all superheroes wear capes. Chef Rich and Justin reminisce about their school lunch experiences when Shannon Solomon, director of nutrition services for Aurora Public Schools in Colorado, shows them that not all superheroes wear capes. chef, lunch lady, restaurant, school lunch, public schools, aurora public schools, vollrath, commercial kitchen, shannon solomon no full 10 d103fe8d-b677-424c-b129-bf9b2d595b43 Are Buffets Dead?! Timestamps

1:58 – Buffets, are you a fan?

4:52 – Buffet equipment you might not think about

6:57 – Campus buffet transformations

9:42 – Why do we like buffets?

10:47 – Good luck making this at home

14:33 – Chef Joe joins the show

15:45 – Is buffet a bad word?

17:13 – The conversion of buffets

20:09 – Will we go back?

24:50 – What can we do temporarily?

29:58 – Will we tolerate inconvenience?

32:17 – Foodservice Justice League

33:53 – Chef Joe’s best/worst buffet experience

38:47 – Chef Joe’s tips for self-service areas

41:12 – “Gas-aurant”

45:15 – Be the expert

]]> Thu, 14 May 2020 21:58:51 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Timestamps

1:58 – Buffets, are you a fan?

4:52 – Buffet equipment you might not think about

6:57 – Campus buffet transformations

9:42 – Why do we like buffets?

10:47 – Good luck making this at home

14:33 – Chef Joe joins the show

15:45 – Is buffet a bad word?

17:13 – The conversion of buffets

20:09 – Will we go back?

24:50 – What can we do temporarily?

29:58 – Will we tolerate inconvenience?

32:17 – Foodservice Justice League

33:53 – Chef Joe’s best/worst buffet experience

38:47 – Chef Joe’s tips for self-service areas

41:12 – “Gas-aurant”

45:15 – Be the expert

]]> Are Buffets Dead?! Chef Rich Rupp, Justin Pehrson 00:47:59 Chef Joe Schumaker is back on the show to share his perspective on the future of buffets in the United States. He also provides an extra helpings-worth of tips, tricks, and insights on how to prepare for the return of buffets and self-service areas. Chef Joe Schumaker is back on the show to share his perspective on the future of buffets in the United States. He also provides an extra helpings-worth of tips, tricks, and insights on how to prepare for the return of buffets and self-service areas. chef, restaurant, foodspace, self serve food, vollrath, buffets, commercial kitchens, covid-19 and buffets no full 9 a0a1eecb-9c7f-4c5b-88c3-dc9532abc456 Sister Pie Follow Sister Pie on Facebook and Instagram

Follow Chef Rich and Justin on Twitter @ChefRrupp @Jupehr

Timestamp

2:19 – Lisa Ludwinski – Sister Pie

4:40 – What defines pie

8:16 – Vodka crust, Pi Day and Pie Town, NM

11:00 – Lisa joins the show

15:56 – Her journey to baking

16:59 – Incorporating performing arts

19:22 – Naming Sister Pie

23:02 – Surviving Covid19

29:44 – Sister Pie bakery favorites

30:45 – Science of the crust

34:44 – Lisa’s kitchen style

36:08 – Sister Pie classes

39:44 – Tips and tricks

41:22 – Pie it Forward

44:00 – The ultimate dessert

48:44 – Lisa’s inspirational quote

]]> Thu, 7 May 2020 16:46:22 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp, Lisa Ludwinski) https://www.vollrathfoodservice.com/thefeed Follow Sister Pie on Facebook and Instagram

Follow Chef Rich and Justin on Twitter @ChefRrupp @Jupehr

Timestamp

2:19 – Lisa Ludwinski – Sister Pie

4:40 – What defines pie

8:16 – Vodka crust, Pi Day and Pie Town, NM

11:00 – Lisa joins the show

15:56 – Her journey to baking

16:59 – Incorporating performing arts

19:22 – Naming Sister Pie

23:02 – Surviving Covid19

29:44 – Sister Pie bakery favorites

30:45 – Science of the crust

34:44 – Lisa’s kitchen style

36:08 – Sister Pie classes

39:44 – Tips and tricks

41:22 – Pie it Forward

44:00 – The ultimate dessert

48:44 – Lisa’s inspirational quote

]]> Sister Pie Justin Pehrson, Chef Rich Rupp, Lisa Ludwinski 00:50:23 What's your favorite pie? Chef Rich and Justin talk pie with Chef Lisa Ludwinski, owner and operator of Sister Pie in Detroit, Michigan. Lisa was recently nominated for the 2020 James Beard Outstanding Baker award. What's your favorite pie? Chef Rich and Justin talk pie with Chef Lisa Ludwinski, owner and operator of Sister Pie in Detroit, Michigan. Lisa was recently nominated for the 2020 James Beard Outstanding Baker award. chef, bakery, crust, pie, food, restaurant, baker, vollrath, commercial kitchen, sister pie, james beard, vodka crust no full 8 64ee2612-bb16-412d-b6e7-4099a3ebe399 Autoquotes = Solutions 1:08 – What is AutoQuotes?

4:40 – Cooking at home

6:40 – Electric, gas, or induction

13:33 – Chef Rich “Quarantine Cooking” recipe

14:53 – Staple pantry ingredients

17:34 – Italian sausage pasta recipe

19:20 – Jim Contardi, AutoQuotes CEO, joins the show

26:09 – AQ growth strategies

30:57 – What’s next

33:34 – AQ project process

36:08 – Jim’s background

42:42 – AQ and Covid19

47:32 – Jim’s inspirational quote

 

Bonus Recipe

Sausage Pasta

This is an easy, quick throw together meal when you suddenly realize that you don’t have anything planned for dinner.  Pasta, tomatoes and sausage make a satisfying and flavorful meal.  We always keep these ingredients on hand and this is one of our go to quick and easy meals. 

Easily serves 4

 

1 lb.                  Bowtie Pasta

1 T                    Olive oil

1 lb.                  Italian sausage (approximately)

1.5 C.                Onion, diced

4 cloves            Garlic, minced

16 oz.               Chicken stock

1 tsp.                Chicken base such as Better than Bullion or 1 bouillon cube to make stock a little richer

1.5 tsp.            Dried basil

1 tsp.                Dried Oregano

2 ea.                 14.5 oz. can, diced tomatoes

1 ea.                 10 oz package frozen spinach, chopped (5 oz. fresh may also be used)

1 C.                  Grated Parmesan Cheese, served on the table

                        Red pepper flakes (optional)

 

Cook pasta as directed on package to just tender, drain, do not rinse

In a large skillet or sauté pan on medium high heat, heat sausage crumble with spoon into bite size pieces.  When most of sausage is brown, (halfway done) add onion and cook until sausage is cooked, and onion is just tender.

Add garlic and continue stirring frequently for one minute. 

Add tomatoes and juice, spinach, basil, oregano, chicken broth and chicken base or bouillon.  Simmer for 5 minutes. Use spoon to scrap any of the fond off the bottom of the pan. 

Add cooked, drained pasta and mix together.

Serve. Top with grated parmesan cheese and red pepper flakes. 

]]> Thu, 30 Apr 2020 21:57:53 +0000 justin.pehrson@vollrathco.com (Jim Contardi, Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed 1:08 – What is AutoQuotes?

4:40 – Cooking at home

6:40 – Electric, gas, or induction

13:33 – Chef Rich “Quarantine Cooking” recipe

14:53 – Staple pantry ingredients

17:34 – Italian sausage pasta recipe

19:20 – Jim Contardi, AutoQuotes CEO, joins the show

26:09 – AQ growth strategies

30:57 – What’s next

33:34 – AQ project process

36:08 – Jim’s background

42:42 – AQ and Covid19

47:32 – Jim’s inspirational quote

 

Bonus Recipe

Sausage Pasta

This is an easy, quick throw together meal when you suddenly realize that you don’t have anything planned for dinner.  Pasta, tomatoes and sausage make a satisfying and flavorful meal.  We always keep these ingredients on hand and this is one of our go to quick and easy meals. 

Easily serves 4

 

1 lb.                  Bowtie Pasta

1 T                    Olive oil

1 lb.                  Italian sausage (approximately)

1.5 C.                Onion, diced

4 cloves            Garlic, minced

16 oz.               Chicken stock

1 tsp.                Chicken base such as Better than Bullion or 1 bouillon cube to make stock a little richer

1.5 tsp.            Dried basil

1 tsp.                Dried Oregano

2 ea.                 14.5 oz. can, diced tomatoes

1 ea.                 10 oz package frozen spinach, chopped (5 oz. fresh may also be used)

1 C.                  Grated Parmesan Cheese, served on the table

                        Red pepper flakes (optional)

 

Cook pasta as directed on package to just tender, drain, do not rinse

In a large skillet or sauté pan on medium high heat, heat sausage crumble with spoon into bite size pieces.  When most of sausage is brown, (halfway done) add onion and cook until sausage is cooked, and onion is just tender.

Add garlic and continue stirring frequently for one minute. 

Add tomatoes and juice, spinach, basil, oregano, chicken broth and chicken base or bouillon.  Simmer for 5 minutes. Use spoon to scrap any of the fond off the bottom of the pan. 

Add cooked, drained pasta and mix together.

Serve. Top with grated parmesan cheese and red pepper flakes. 

]]> Autoquotes = Solutions Jim Contardi, Justin Pehrson, Chef Rich Rupp 00:49:28 Chef Rich and Justin talk about why induction is better than gas and spice up your quarantine cooking with a simple and delicious pasta dish. Autoquotes CEO, Jim Contardi, joins the show to explain how and why they are the number one source for foodservice equipment manufacturers, dealers, reps, and consultants to simplify the sales process and work together to sell more – faster Chef Rich and Justin talk about why induction is better than gas and spice up your quarantine cooking with a simple and delicious pasta dish. Autoquotes CEO, Jim Contardi, joins the show to explain how and why they are the number one source for foodservice equipment manufacturers, dealers, reps, and consultants to simplify the sales process and work together to sell more – faster chef, foodservice, cooking, restaurants, vollrath, autoquotes, quarantine cooking, induction, commercial kitchens, recipes no full 7 a4ea8fc6-ce7a-4859-8cfd-27ab09f5702e Ghost Kitchens Follow Chef Rich and Justin on Twitter! @ChefRrupp @Jupehr

Follow Joe and Food Space @My_FoodSpace 

1:02 – Joe Schumaker introduction

2:06 – Ghost kitchens

6:22 – Food delivery

10:06 – 3rd party delivery

12:02 – Ghost kitchens vs expansions

15:46 – Joe joins the show

19:10 – Focus on the food & kitchen design

21:52 – ghost Kitchens & cloud kitchens

25:21 – How Covid-19 is changing restaurant concepts

29:30 – Delivery technology & increasing food quality

30:44 – Joe’s perspective on 3rd party delivery & what’s to come

41:29 – Ghost kitchen’s flexibility to rebrand

47:45 – Joe’s inspirational quote

]]> Thu, 23 Apr 2020 18:46:00 +0000 justin.pehrson@vollrathco.com (Justin Pehsron, Chef Rich Rupp, Joe Schumaker) https://www.vollrathfoodservice.com/thefeed Follow Chef Rich and Justin on Twitter! @ChefRrupp @Jupehr

Follow Joe and Food Space @My_FoodSpace 

1:02 – Joe Schumaker introduction

2:06 – Ghost kitchens

6:22 – Food delivery

10:06 – 3rd party delivery

12:02 – Ghost kitchens vs expansions

15:46 – Joe joins the show

19:10 – Focus on the food & kitchen design

21:52 – ghost Kitchens & cloud kitchens

25:21 – How Covid-19 is changing restaurant concepts

29:30 – Delivery technology & increasing food quality

30:44 – Joe’s perspective on 3rd party delivery & what’s to come

41:29 – Ghost kitchen’s flexibility to rebrand

47:45 – Joe’s inspirational quote

]]> Ghost Kitchens Justin Pehsron, Chef Rich Rupp, Joe Schumaker 00:49:41 Chef Rich and Justin dive into the world of ghost kitchens with Joe Schumaker, President and CEO of Food Space, a foodservice consulting startup headquartered in Silicon Valley, CA. In the midst of Covid-19, they look at how the business of faceless kitchens is evolving the foodservice industry. Chef Rich and Justin dive into the world of ghost kitchens with Joe Schumaker, President and CEO of Food Space, a foodservice consulting startup headquartered in Silicon Valley, CA. In the midst of Covid-19, they look at how the business of faceless kitchens is evolving the foodservice industry. chef, food space, ghost kitchens, foodservice, cooking, cloud kitchens, commercial kitchen design, virtual kithens, restaurants, vollrath, joe schumaker, smart kitchens, food delivery no full 6 66e086e8-fac1-4fc2-8288-0fc54b4b4f41 Localism - Fresh is Best 1:55 – Local restaurants & sourcing of local ingredients

4:10 – Farm to table, artisan and other industry terminology

7:03 – What inspires chefs to get into the industry

9:00 – Chef lifestyle

12:20 – Locally sourced ingredients, what to look for

15:35 – Chef Mary Kastman joins the show

15:53 – What sparked Chef Mary’s interest in foodservice

20:35 – Expectations after culinary school

22:28 – Being a woman in foodservice

25:03 – Finding balance

28:51 – The path to Viroqua

33:11 – Chef Mary talks about “localism” & leadership

45:00 – Favorite dishes & failures

49:10 – Inspirational quote

]]> Thu, 16 Apr 2020 21:23:56 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed 1:55 – Local restaurants & sourcing of local ingredients

4:10 – Farm to table, artisan and other industry terminology

7:03 – What inspires chefs to get into the industry

9:00 – Chef lifestyle

12:20 – Locally sourced ingredients, what to look for

15:35 – Chef Mary Kastman joins the show

15:53 – What sparked Chef Mary’s interest in foodservice

20:35 – Expectations after culinary school

22:28 – Being a woman in foodservice

25:03 – Finding balance

28:51 – The path to Viroqua

33:11 – Chef Mary talks about “localism” & leadership

45:00 – Favorite dishes & failures

49:10 – Inspirational quote

]]> Localism - Fresh is Best Justin Pehrson, Chef Rich Rupp 00:50:45 Chef Rich and Justin discuss local sourcing of ingredients and how some industry terminology has changed. Later, Chef Mary Kastman from the Driftless Café in Viroqua, WI joins the show to share her chef's journey. She also provides some great insight into "localism" and gives some useful tips for aspiring chefs. Chef Rich and Justin discuss local sourcing of ingredients and how some industry terminology has changed. Later, Chef Mary Kastman from the Driftless Café in Viroqua, WI joins the show to share her chef's journey. She also provides some great insight into "localism" and gives some useful tips for aspiring chefs. chef, driftless area, food, foodservice, restaurant, viroqua, driftless cafe, professional kitchen, food service, restaurant equipment, restaurant news, restaurants, smallwares, vollrath, chef stories, vollrath foodservice, culinary no full 5 a6eaf270-f000-4e1d-ac95-7732dd5d44dc Total cost of ownership and the power of a spoon 0:59 – Rich’s garden update

3:12 – Purchasing decision process

5:52 – Buyer’s remorse

7:23 – Rich hits a sore spot with Justin

9:45 – Look good, feel, good, play good

12:44 – Total cost of ownership

14:43 – Chef Ashlea joins the show

18:29 – Chef Ashlea’s story up to Children’s Hospital

29:33 – Chef Ashlea moves into executive position

34:39 – Facilitating flexible and versatile expansion

39:19 – Chef Ashlea’s buyer’s remorse

40:22 – The power of a spoon

46:53 – Chef Ashlea’s inspirational quote

]]> Thu, 9 Apr 2020 21:30:13 +0000 justin.pehrson@vollrathco.com (Justin Pehrson, Chef Ashlea Tobeck, Chef Rich Rupp) https://www.vollrathfoodservice.com/thefeed 0:59 – Rich’s garden update

3:12 – Purchasing decision process

5:52 – Buyer’s remorse

7:23 – Rich hits a sore spot with Justin

9:45 – Look good, feel, good, play good

12:44 – Total cost of ownership

14:43 – Chef Ashlea joins the show

18:29 – Chef Ashlea’s story up to Children’s Hospital

29:33 – Chef Ashlea moves into executive position

34:39 – Facilitating flexible and versatile expansion

39:19 – Chef Ashlea’s buyer’s remorse

40:22 – The power of a spoon

46:53 – Chef Ashlea’s inspirational quote

]]> Total cost of ownership and the power of a spoon Justin Pehrson, Chef Ashlea Tobeck, Chef Rich Rupp 00:48:00 Chef Rich and Justin discuss total cost of ownership and what that really means while reliving some hard-learned lessons from the past. Later, Ashlea Tobeck, Executive Chef at Children’s Hospital Colorado, joins the conversation to share her tips for buying right the first time. Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr. Chef Rich and Justin discuss total cost of ownership and what that really means while reliving some hard-learned lessons from the past. Later, Ashlea Tobeck, Executive Chef at Children’s Hospital Colorado, joins the conversation to share her tips for buying right the first time. Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr. chef, children's hospital colorado, food, foodservice, restaurant, professional kitchen, food service, restaurant equipment, restaurant news, restaurants, smallwares, vollrath, vollrath foodservice, culinary no full 4 163f0ea2-e495-4fdc-8fdb-81ec456a3d6c Sanitation and the future of food safety 1:37 – NSF: what is it?

4:17 – NSF and the law 

5:36 – How NSF relates to smallwares 

9:00 – Chef Seth VanderLaan joins the show

12:13 – How Chef Seth became interested in sustainability 

15:57 – Developing menus for Miller Park 

18:43 – Food safety in a stadium setting 

23:08 – Foodservice in a post-COVID world       

40:49 – Chef Seth’s inspirational quote

]]> Thu, 2 Apr 2020 15:39:03 +0000 justin.pehrson@vollrathco.com (Chef Rich Rupp & Justin Pehrson, Chef Seth VanderLaan) https://www.vollrathfoodservice.com/thefeed 1:37 – NSF: what is it?

4:17 – NSF and the law 

5:36 – How NSF relates to smallwares 

9:00 – Chef Seth VanderLaan joins the show

12:13 – How Chef Seth became interested in sustainability 

15:57 – Developing menus for Miller Park 

18:43 – Food safety in a stadium setting 

23:08 – Foodservice in a post-COVID world       

40:49 – Chef Seth’s inspirational quote

]]> Sanitation and the future of food safety Chef Rich Rupp & Justin Pehrson, Chef Seth VanderLaan 00:42:36 The NSF mark on your kitchen tools? It matters. Chef Rich and Justin talk about NSF’s role in food safety. Next, Chef Seth VanderLaan joins the show to discuss sanitation and the role it will play in the foodservice world post-COVID-19. Learn more about Chef Seth and Heart of House Hospitality on Facebook, Twitter (@SethVanderLaan) and Instagram (@culinaryflightrisk). Read Chef Seth’s article on being proactive with cleanliness in your foodservice operation here: https://vlrth.co/3bLc55m Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr. The NSF mark on your kitchen tools? It matters. Chef Rich and Justin talk about NSF’s role in food safety. Next, Chef Seth VanderLaan joins the show to discuss sanitation and the role it will play in the foodservice world post-COVID-19. Learn more about Chef Seth and Heart of House Hospitality on Facebook, Twitter (@SethVanderLaan) and Instagram (@culinaryflightrisk). Read Chef Seth’s article on being proactive with cleanliness in your foodservice operation here: https://vlrth.co/3bLc55m Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr. chef, food, foodservice, restaurant, professional kitchen, food service, restaurant equipment, restaurant news, restaurants, smallwares, vollrath, vollrath foodservice, culinary no full 3 aeea7c0d-3128-49a7-9a29-465b288d0b6c Chicken Soup and Foodservice Altruism Grandma’s chicken soup recipe from Dr. Rennard: https://www.unmc.edu/publicrelations/media/press-kits/chicken-soup/recipe.html

 

Chef Rich’s dumpling recipe: https://vollrathfoodservice.com/Vollrath-Podcast/Welcome-to-The-Vollrath-Feed-Episode-2/Chef-Rich-s-Dumpling-Recipe

 

Show Order

0:32 – Chicken soup: good for the soul, good for the body

5:13 – The difference between stock and broth

7:03 – How to make your own chicken stock

12:57 – The secret to a quality dumpling

15:32 – Chef Jereme McGovern joins the show!

23:10 – How Chef Jereme is giving back to his foodservice family

29:49 – Advice for setting up a ghost kitchen

31:27 – How you can help

36:49 – Outro

]]> Thu, 26 Mar 2020 21:15:02 +0000 justin.pehrson@vollrathco.com (Chef Jereme McGovern, Chef Rich Rupp, Justin Pehrson) https://www.vollrathfoodservice.com/thefeed Grandma’s chicken soup recipe from Dr. Rennard: https://www.unmc.edu/publicrelations/media/press-kits/chicken-soup/recipe.html

 

Chef Rich’s dumpling recipe: https://vollrathfoodservice.com/Vollrath-Podcast/Welcome-to-The-Vollrath-Feed-Episode-2/Chef-Rich-s-Dumpling-Recipe

 

Show Order

0:32 – Chicken soup: good for the soul, good for the body

5:13 – The difference between stock and broth

7:03 – How to make your own chicken stock

12:57 – The secret to a quality dumpling

15:32 – Chef Jereme McGovern joins the show!

23:10 – How Chef Jereme is giving back to his foodservice family

29:49 – Advice for setting up a ghost kitchen

31:27 – How you can help

36:49 – Outro

]]> Chicken Soup and Foodservice Altruism Chef Jereme McGovern, Chef Rich Rupp, Justin Pehrson 00:38:38 Chef Rich and Justin discuss the finer points of an American classic: chicken soup. Then, Chicago-area chef Jereme McGovern joins the show to discuss his mission to feed fellow foodservice workers who are in need of assistance. He aims to provide 100 meals per day to members of his industry family who need it most. Keep up with Chef Jereme’s efforts by following him on Instagram at @chefjereme_1. Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr Chef Rich and Justin discuss the finer points of an American classic: chicken soup. Then, Chicago-area chef Jereme McGovern joins the show to discuss his mission to feed fellow foodservice workers who are in need of assistance. He aims to provide 100 meals per day to members of his industry family who need it most. Keep up with Chef Jereme’s efforts by following him on Instagram at @chefjereme_1. Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr chicken soup, foodservice, restaurant, how to make chicken soup, chicago chefs, professional kitchen, food service, cookware, vollrath, jereme mcgovern no full 2 af0a16a0-a076-47e1-ae2e-188fd04c2cc1 Welcome to The Vollrath Feed 0:00 – About the podcast

0:54 – Relating the industry to everyday situations

2:57 – Chef Rich’s story

14:58 – What to expect from a Vollrath University training session

16:52 – The wax demo

19:12 – Looking ahead

]]> Sat, 21 Mar 2020 22:00:05 +0000 justin.pehrson@vollrathco.com (The Vollrath Company LLC) https://www.vollrathfoodservice.com/thefeed 0:00 – About the podcast

0:54 – Relating the industry to everyday situations

2:57 – Chef Rich’s story

14:58 – What to expect from a Vollrath University training session

16:52 – The wax demo

19:12 – Looking ahead

]]> Welcome to The Vollrath Feed The Vollrath Company LLC 00:21:19 Get to know your host, Vollrath Corporate Product Training Manager, Rich Rupp. Chef Rich shares stories and insights into his nearly four-decade-long path through the foodservice industry and provides a glimpse into what you can expect on future episodes of the podcast. Get to know your host, Vollrath Corporate Product Training Manager, Rich Rupp. Chef Rich shares stories and insights into his nearly four-decade-long path through the foodservice industry and provides a glimpse into what you can expect on future episodes of the podcast. chefs, cooking, food service, cookware, professional kitchens, restaurants, vollrath no full 1