Shows
Culinary 360 PodcastScience Meets Flavor: Inside the R&D Kitchen w/ Chef Kaylah Farina | Culinary 360 Podcast | 19From her CIA dreams at age 12 to running a cutting-edge R&D kitchen for Sigma, Chef Kaylah Farina’s journey is equal parts culinary passion and scientific precision. We dive deep into how she blends food science, menu development, and customer experience to bring craveable concepts to market.She walks us through the full product lifecycle — from ideation to testing to scale-up — and what it takes to make something memorable in both retail and foodservice.Whether you're in product development, R&D, or just love geeking out on food systems, this episode is full of insigh...2025-07-031h 00
Paladares y relatosDisciplina y cocina en equipo | Isaac Herrera | Ep 30Bienvenidos a un episodio más de la tercera temporada de Paladares y Relatos, el podcast de Gastrosophía. 🎙️✨Nos acompaña el chef Isaac Herrera @iceakherrera, chef ejecutivo de Carolo @carolo.mx y Casa Ó @casao.mx, una mente sensible y perfeccionista detrás de uno de los grupos gastronómicos más relevantes del país.En este episodio, Isaac nos comparte los inicios de su trayectoria: largas jornadas entre transporte, diplomados y cocina, y una conversación clave con su padre que le recordó que la pasión verdadera es el mejor motor. Con honestidad y visión, nos habla de su...2025-06-1855 minPaladares y relatosCocinar, aprender y mejorar | Fernando Martínez | Ep 29Bienvenidos a la tercera temporada de Paladares y Relatos, el podcast de Gastrosophía. 🎙️✨Nos acompaña el chef Fernando Martínez @fermartinezmigrante, fundador de Migrante @migranteroma y una de las voces más influyentes de la cocina contemporánea en México.En este episodio exploramos cómo la creatividad puede convertirse en una herramienta de transformación, no solo desde la técnica culinaria, sino también desde el impacto social. Fernando nos habla de sus retos, su paso por Top Chef México, y su colaboración con Save the Children, llevando la gastronomía más allá de los fogones...2025-06-101h 14Culinary 360 PodcastRemarkable Academic Foods: Kitchen Training and Processes w/ Joshua Miller | Culinary 360 Podcast | 18Today on the Culinary 360 Podcast, we sit down with Joshua Miller, founder of Remarkable Academic Foods and a passionate force for change in foodservice training and operations. Josh’s story starts with breakfast at his grandmother’s table and winds through culinary school, contract foodservice, and eventually launching his own consulting company.We dive deep into Josh’s philosophy around team development, the power of effective onboarding, and how tech-forward solutions like video training and asset tagging are changing the way kitchens operate. From predictive scheduling to smarter equipment maintenance, Josh is on a mission to bring practi...2025-06-0557 minPaladares y relatosUS MEAT y el mercado cárnico de Centroamérica | Gerardo Rodríguez | Ep 28Iniciamos la tercera temporada de Paladares y Relatos. el podcast de Gastrosophía. Nos acompaña Gerardo Rodríguez, Director General de U.S. Meat México, Centroamérica y República Dominicana.Con años de experiencia en la industria cárnica, Gerardo ha sido pieza clave en llevar la carne americana a nuevos mercados y, sobre todo, a nuevas generaciones de consumidores.En este episodio hablamos de tendencias, cultura, desafíos y oportunidades en el mundo de la carne roja estadounidense. Una conversación que conecta la mesa con el negocio, y el sabor con...2025-06-031h 01Culinary 360 PodcastKitchen Equipment Evolution: Solving the Dirty, Dangerous, and Dull w/ Nick Musser | Culinary 360 Podcast | 17Today on the Culinary 360 Podcast, we sit down with Chef Nick Musser from Bar Green Ellingson. Nick’s story is one of passion, perseverance, and a deep-rooted love for the culinary industry. From making jelly tarts with his grandmother as a kid, to becoming the corporate executive chef for multiple restaurants, and now pioneering culinary solutions at Bar Green — Nick shares how every experience shaped his career.We explore Nick’s transition from kitchens to equipment consulting, the evolution of foodservice technology (hello, robots!), and how his love for music mirrors his approach to cooking and leadership. Plus...2025-05-0853 minPaladares y relatosDirección y aprendizaje | Eduardo López | Ep 23Bienvenidos a otro episodio de Paladares y Relatos de Gastrosophía.En esta ocasión, conversamos con Eduardo López @eduardolgm, la mente detrás de Centanni @casacentanni.polanco. Un espacio donde la música, el servicio y la cocina italiana se entrelazan para crear experiencias memorables. Eduardo nos comparte su visión empresarial, los retos detrás de operar un restaurante y cómo la pasión, cuando se gestiona con estrategia, puede convertirse en un negocio sostenible.En Gastrosophía, nos enorgullece compartir las historias de quienes, como Eduar...2025-04-151h 02Culinary 360 PodcastFrom Water Heaters to Whiskey: Building an Award-Winning Distillery from Scratch w/ Ryan Morgan | Culinary 360 Podcast | 16Discover how repurposed commercial foodservice equipment and DIY innovations built one of Colorado's most unique craft distilleries. The chefs sit down with Ryan Morgan of Branch and Barrel Distilling to explore how custom equipment and creative modifications led to award-winning whiskey.Ryan shares the fascinating journey from using modified water heaters to converting Campbell's Soup production vats into distilling equipment, all thanks to the expertise of a master plumber turned alcohol distiller.Learn how their custom equipment gives their spirits a distinctive character that "nothing will ever taste like."See how commercial kitchen equipment...2025-04-101h 00Culinary 360 PodcastRunning Campus Dining 365 Days a Year: Commercial Kitchen Operations at a Religious University | Culinary 360 Podcast | 15Imagine managing foodservice at a university where the dining operation runs 24/7/365 (and monks are cooking with you, side-by side). Chef Tony Finnestad shares his journey from youthful country club dishwasher to Executive Director of Culinary Services at St. John's University's commercial kitchen. Today, he and his team serve both students and benedictine monks. But before arriving on campus, Tony experienced life as commercial, corporate, and rep chef. "This is an industry that chooses you," explains Chef Tony.Key insights for foodservice professionals at universities:- Developing themed micro-concepts to maximize station efficiency wi...2025-03-1348 minPaladares y relatosSaborearte y la industria gastronómica | Karla Sentíes | Ep 18Bienvenidos a otro episodio de Paladares y Relatos de Gastrosophía. En esta ocasión, nos acompaña Karla Sentíes @sentieskarla, una chef de formación, escritora por inspiración, conductora por trayectoria y fotógrafa por pasión, quien transforma cada experiencia culinaria en una verdadera obra de arte.Fundadora de @sabor_e_arte, la primera revista gastronómica en México, ha revolucionado la forma en que vivimos la cocina, fusionando sabores y estética en cada publicación. Descubre cómo su creatividad y compromiso con la excelencia redefinen los límites del arte culinario...2025-03-111h 05Paladares y relatos5. Karla Sentíes | Saborearte y la industria gastronómica | Ep 5 Temporada 2Bienvenidos a otro episodio de Paladares y Relatos de Gastrosophía. En esta ocasión, nos acompaña Karla Sentíes @sentieskarla, una chef de formación, escritora por inspiración, conductora por trayectoria y fotógrafa por pasión, quien transforma cada experiencia culinaria en una verdadera obra de arte.Fundadora de @sabor_e_arte, la primera revista gastronómica en México, ha revolucionado la forma en que vivimos la cocina, fusionando sabores y estética en cada publicación. Descubre cómo su creatividad y compromiso con la excelencia redefinen los límites del arte culinario.Síguenos en nu...2025-03-111h 10Paladares y relatosLa obsesión por la perfección | César Luciano| Ep 17Bienvenidos a otro episodio de Paladares y Relatos de Gastrosophía. En esta ocasión, nos acompaña el chef Cesar Luciano, el talento detrás del restaurante Alāia Terraza, quien ha hecho de la exigencia y el cuidado en los detalles la esencia de su cocina.Con una trayectoria marcada por su paso en destacados restaurantes, el chef César Luciano ha perfeccionado su técnica y visión culinaria, consolidándose como un referente en la gastronomía.Descubre su historia, la importancia que le da a cada detalle en la cocina y cómo su dedicación...2025-03-0453 minPaladares y relatosHotelería y prestigio | Alejandro Kuri | Ep 16Bienvenidos a otro episodio de Paladares y Relatos de Gastrosophía. En esta ocasión, nos acompaña el chef Alejandro Kuri, el corazón detrás de La Casa de las Enchiladas, quien ha llevado la esencia de la cocina mexicana a nuevas alturas con su pasión y dedicación. Con una trayectoria enriquecida por años de formación en diversas escuelas culinarias, el chef Alejandro Kuri ha logrado posicionar a La Casa de las Enchiladas como un lugar clave en la cultura gastronómica mexicana. Descubre la historia del chef Alejandro Kuri, su visión de la cocin...2025-02-2548 minPaladares y relatosCocinar sin pretensión | Bittor Sierra | Ep 15 | Parte 2Bienvenidos a la segunda temporada de Paladares y Relatos de Gastrosophía. En este episodio, nos acompaña el chef Bittor Sierra, el chef detrás de Zagala, quien ha transformado la cocina española contemporánea en México con su pasión y creatividad.Con una trayectoria que lo ha consolidado como uno de los chefs más destacados de la gastronomía nacional, Bittor ha logrado posicionar a Zagala como un referente culinario en la Ciudad de México.Descubre la historia de Bittor Sierra, su amor por la cocina y cómo ha logrado que cada plato...2025-02-1837 minCulinary 360 PodcastCommercial Kitchen Planning: What Most Consultants Know That You Don't | Culinary 360 Podcast | 14The success of a functional commercial kitchen requires more than understanding restaurant equipment - it demands knowledge of how culinary consultants, manufacturers' rep firms, designers, and foodservice operators work together. Karen Malody, founder of Culinary Options consulting (and a former Starbucks Food, Beverage and Menu Development Director), reveals the often-overlooked networks create functional and efficient commercial kitchens.From equipment selection to staff training and operational efficiency, Karen shares culinary consulting expertise that will transform how you approach commercial kitchen planning. Learn directly from an industry expert who has helped design and optimize kitchens across healthcare, education, and...2025-02-131h 05Paladares y relatosLos primeros menús degustación | Bittor Sierra | Ep 14 | Parte 1Bienvenidos a la segunda temporada de Paladares y Relatos de Gastrosophía. En este episodio, nos acompaña el chef Bittor Sierra, el chef detrás de Zagala, quien ha transformado la cocina española contemporánea en México con su pasión y creatividad.Con una trayectoria que lo ha consolidado como uno de los chefs más destacados de la gastronomía nacional, Bittor ha logrado posicionar a Zagala como un referente culinario en la Ciudad de México.Descubre la historia de Bittor Sierra, su amor por la cocina y cómo ha logrado que cada plato...2025-02-1135 minCulinary 360 PodcastCulinary School President (& Podcaster) on Modern Chef Training in 2025 | Culinary 360 Podcast | 13A lifetime of cooking in commercial kitchens (and interviewing over 100 celebrity chefs and culinary leaders) is pretty good prep to train tomorrow’s modern chefs.Auguste Escoffier School of Culinary Arts President Kirk Bachmann shares insights on preparing the next generation of chefs. In our conversation, we discussed how culinary education bridges traditional techniques with modern commercial kitchen operations.Culinary topics we touch on:Childhood cooking experiences shaping chefsEvolution of professional kitchen trainingEssential equipment knowledge for modern chefsBalancing classical techniques with contemporary operationsCommercial kitchen adaptabilityPlant-based cooking innovationsPlus, Kirk retells countless insights from Ch...2025-01-2256 minPaladares y relatosLo mejor de paladares y relatos | Temporada 1 | Ep 13 | Parte 2¡Bienvenidos a lo mejor de paladares y relatos primer temporada!En este cierre especial, hacemos un recorrido por lo mejor de la temporada 1, historias que nos marcaron, aprendizajes de grandes expertos y momentos que celebraron la pasión por la gastronomía.Acompáñanos en este episodio lleno de inspiración y descubre por qué la primera temporada de Paladares y Relatos dejó huella en todos los amantes de la buena mesa.No olvides seguirnos en nuestras redes: Instagram, Facebook, TikTok y YouTube como Gastrosophía FoodService.🌐 https://www.gastrosophia.com.mx/2025-01-1421 minPaladares y relatosLo mejor de paladares y relatos | Temporada 1 | Ep 12 | Parte 1¡Bienvenidos a lo mejor de paladares y relatos primer temporada!En este cierre especial, hacemos un recorrido por lo mejor de la temporada 1, historias que nos marcaron, aprendizajes de grandes expertos y momentos que celebraron la pasión por la gastronomía.Acompáñanos en este episodio lleno de inspiración y descubre por qué la primera temporada de Paladares y Relatos dejó huella en todos los amantes de la buena mesa.No olvides seguirnos en nuestras redes: Instagram, Facebook, TikTok y YouTube como Gastrosophía FoodService.🌐 https://www.gastrosophia.com.mx/2025-01-0726 minCulinary 360 PodcastRevolutionize Food Access to Create Community Impact w/ Dusty Cooper | Culinary 360 Podcast | 12Join us on this episode of the Culinary 360 Podcast as we explore the incredible journey of Chef Dusty Cooper, Chief Operations Officer at DC Central Kitchen. From her Midwest roots to becoming a global culinary leader, Dusty shares her inspiring story filled with challenges, triumphs, and passion for foodservice innovation. Learn how DC Central Kitchen is revolutionizing food access, culinary training, and community impact—serving thousands daily while transforming lives. This conversation is packed with insight, humor, and heart that every foodservice professional will love!Don’t forget to hit that subscribe button and stay tuned...2024-12-121h 04Paladares y relatosLa cocina en Grupo Athos | Zuleyma Zepeda | Ep 9Bienvenido a una nueva experiencia gastronómica con Paladares y Relatos de Gastrosophía. En este episodio, exploramos la inspiradora trayectoria de la chef Zuleyma Zepeda de Grupo Athos.
Con una cocina que exalta las tradiciones mexicanas, Zuleyma transforma cada platillo en una celebración de sabores auténticos. Descubre él detrás de su éxito y su comienzo en la cocina de la mano de Lula Martín y Olivier Lombard, su participación en Grupo México dentro del libro Amaranto, y mucho más.
Síguenos en nuestras rede...2024-11-2637 minCulinary 360 PodcastChef Joe Urban’s Epic Journey to Transform School Food | Culinary 360 Podcast | 11Join us on the Culinary 360 Podcast with Chef Joe Urban, the visionary behind "School Food Rocks"! Discover Joe’s journey from working in high school kitchens to owning six restaurants in Florida, and finally, to transforming K-12 school food programs in Greenville, SC. Hear how Joe's innovative approach replaced processed foods with fresh ingredients, bringing scratch-made meals, salad bars, and high-quality beef to school cafeterias. Dive into his mission to elevate school food nationwide and how his consulting venture, School Food Rocks, empowers districts with culinary training, menu design, and modern equipment solutions. This episode is a must-watch for an...2024-11-1457 minPaladares y relatosConociendo un mundo de sabores | Alejandro Zárate | Ep 6 | Parte 2Bienvenido a esta nueva experiencia de descubrimiento e historias de la mano de Gastrosophía. Un pódcast lleno de anécdotas fascinantes de la industria HORECA, explora la apasionante trayectoria de Alejandro Zárate, experto en carne americana y descubre sus aprendizajes en la industria gastronómica, el arte detrás de la selección de la carne y cómo ha perfeccionado su técnica en la alta cocina. Vive la experiencia de trabajar con los mejores productos y de ofrecer calidad excepcional de Gastrosophía.Esto y más en este nuevo episo...2024-11-0645 minCulinary 360 PodcastBehind the Success of Illegal Pete’s w/ Founder Pete Turner | Culinary 360 Podcast | 10In this special episode of the Culinary 360 Podcast, we sit down with Pete Turner, the founder and president of Illegal Pete's, a Colorado-based restaurant chain known for its mission-style burritos, fun atmosphere, and top-quality ingredients. Pete shares the inspiring origin story of Illegal Pete's, his passion for food, and the innovative ways his brand continues to evolve. From starting small to running multiple locations, this is a conversation packed with valuable insights and great vibes!Tune in as Pete also dives into the challenges of the restaurant industry, the importance of supporting local culture, and how he's...2024-10-1742 minCulinary 360 PodcastTransforming Healthcare Foodservice with Chef Jay Z | Culinary 360 Podcast | 09In this episode of the Culinary 360 Podcast, we're joined by a special guest, Chef Jay Ziobrowski, otherwise known as Chef Jay Z, from Morrison Healthcare! Together with the Ignite Culinary team, Chef Jay Z delves into the transformation of healthcare food — taking it from bland to bold! From sustainable ingredients to patient-centric meals, Chef Jay Z shares his innovative approach to revolutionizing hospital dining. Learn how hospitals are offering delicious, health-conscious options that people want to eat. Plus, hear about Chef Jay Z’s journey in the culinary world and his passion for educating the next generation about healthy eati...2024-09-1758 minCulinary 360 PodcastColorado's Largest Estate-Grown Winery w/ Keenan High | Culinary 360 Podcast | 08In this episode of The Culinary 360 Podcast, we sit down with Keenan from Colterris Winery, Colorado’s largest estate-grown winery, nestled in the beautiful Palisade region. Keenan shares the unique story behind the winery’s name, which translates to "from the Colorado land," and discusses the meticulous process of growing, producing, and bottling their world-class wines—all within their estate.Discover how Colorado’s high altitude and intense UV sunlight influence the boldness and depth of Colterris wines, and learn about their exciting new endeavors, including a banquet room and show kitchen designed to create unforgettable wine and food...2024-08-1550 minCulinary 360 PodcastFrom Bay View to Hell's Kitchen with Chef Adam Pawlak | Episode 7Join us on this episode of The Culinary 360 Podcast as we dive into the incredible journey of Chef Adam Pawlak, owner and chef at Egg & Flour Pasta Bar in Bay View, Wisconsin. Chef Adam's exceptional talent has not only earned him a massive social media following but also appearances on shows like “Beat Bobby Flay” and “Hell's Kitchen,” Season 19. Recognized as one of Milwaukee's "40 under 40" and a frequently nominated best chef, Chef Adam has mastered the art of balancing quality and affordability in his culinary creations.In this episode, the chefs discuss the challenges of pricing and ingredie...2024-07-181h 02Culinary 360 PodcastCustom Dry Blends that Taste Like Scratch with Chef Jerry McDonald | Episode 6Chef Jerry McDonald is currently the Vice President of Culinary at Midas Foods International, and he is responsible for the development of some of the finest, custom, chef-inspired, dry-mix sauces, glazes, gravies, bases, drinks, and desserts. An incredibly passionate culinary ambassador, Chef Jerry and his culinary team work with restaurant chains and other customers to carefully understand their unique recipes, select the best ingredients, and create a high-quality blend that's comparable to those made from scratch. Their custom blends are easy to store and prepare, have a long shelf-life, and significantly reduce costs. He is committed to upholding high-quality...2024-06-1348 minCulinary 360 PodcastCulinary Meets Cocktails with Stuart Jensen | Episode 05Tune into Episode 5 of The Culinary 360 Podcast where we chat with Stuart Jensen, a master of culinary and cocktail innovation in Denver. From his early days as a line cook to co-owning the Curio Bar and Roger's Liquid Oasis, Stuart shares how he blends kitchen technology farm-fresh ingredients, and his knowledge of flavor combinations into his celebrated bar programs. Don't miss his insights on evolving cocktail complexity and crafting the perfect drink!👨🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInLuke SimondsCorporate...2024-05-1642 minCulinary 360 PodcastCulinary Innovation & Culture: Chat with Corporate Chef Consultant Karen Kaehler | Episode 04Welcome to episode four of The Culinary 360 Podcast! Today, our Ignite culinary team talks with Karen Kaehler, a corporate chef and culinary consultant. She's worked in a variety of kitchens — the South Beach restaurants of Norman Van Aken, cruise ships in Scandinavia, teaching in classrooms at Johnson & Wales University, and corporate test kitchens for chains like Red Robin. She offers insights into the various industries she has worked in, her mentors, technology, and the importance of culture in the kitchen. Don’t miss this fascinating episode!👨🍳 Our HOSTSRobert SimmelinkDirector of Culinary Ser...2024-04-1849 minCulinary 360 PodcastFeeding Young Minds: Managing School Foodservice with Matt Davis | Episode 03In this episode of The Culinary 360 Podcast, join us, the Ignite Foodservice culinary team, and special guest Matt Davis, the Foodservice Director at Galesburg Unified School District in Illinois, as we talk school nutrition and the innovative strategies to enhance student dining experiences.Discover what it is like to manage a large-scale foodservice operation in a school setting — from handling supply chain issues to implementing major kitchen remodels post-COVID. Gain insight into Matt's unique journey from aspiring English teacher to leading the culinary operations for thousands of students, and how he leverages his diverse background to drive po...2024-03-1438 minCulinary 360 PodcastUp Close and Personal with the Ignite Culinary Team | Episode 02Welcome to Episode 2 of The Culinary 360 Podcast! Learn about the personal journeys of three remarkable chefs from the Ignite Foodservice Solutions’ culinary team. Each of us shares our unique story, revealing the pivotal moments and inspirations that led to a career in the culinary arts. We all have a profound love for being in the kitchen and using our skills to bring joy and connection to other people!👨🍳 Our HOSTSRobert SimmelinkDirector of Culinary Services — Phoenix, ArizonaFollow Robert on LinkedInLuke SimondsCorporate Chef — Denver, ColoradoFollow Luk...2024-02-1526 min
Culinary 360 PodcastSparking Success: Exploring School Foodservice with Katie Cossette | Episode 01Welcome to the Culinary 360 Podcast, where we dive into the world of foodservice with Ignite Foodservice Solutions' team of expert chefs!In our first episode, we sit down with Katie Cossette, a Registered Dietitian and School Nutrition Specialist who oversees foodservice for St. Vrain Valley School District in Colorado. With over 10 years of experience in school nutrition, Katie shares her insights on nutrition, sustainability, and the challenges and rewards of managing a large school district's foodservice.Join us as we explore all the fascinating aspects of making it work in a district like hers. 2024-01-0644 min
Market Trends with TracyThe Impact of California's Prop 12California Prop 12, the animal welfare bill, was deemed constitutional by the Supreme Court on May 11 of this year. The new law has an effective date of July 1. California processors, retailers, foodservice, and anyone dealing with pork have been buying anything they can get their hands on and getting it shipped prior to the July 1 deadline. This has tossed the whole industry upside down, prices have shot up quickly, product availability is all of the sudden tight, and just to beat the July 1 deadline. However yesterday, the judge in charge of this case delayed implementation until Jan 1, 2024. 2023-06-2305 minMarket Trends with TracyThis Is What You Call A Collapse | Chicken Prices PlummetThe Chicken market is what I’d almost call a collapse. Production is continuing strong, demand is not. Egg placements continue to inch up each week. The hatch rate is inching up too putting more chickens on the market. Wings, breast, tenders are all down again for next week. Take advantage of these low prices but this is not a healthy level for the producers. Now the weekly bird flu numbers. 18 new reports since last week. Total birds removed from the food chain 168K, mostly turkeys. total so far for the year, 47.7 million head. Turkey shortages will be with us well int...2022-10-2103 minMarket Trends with TracyBird Flu Might Be Here To StayThis year’s avian flu outbreak just won’t let up. With the southern migration in full swing it seems cases are picking up again. This week, 14 new reports of bird flu affecting 265K birds, mostly turkeys bringing the total birds lost since the beginning of the year to 45.1 million. Learn more on our website, Savalfoods.comFind us on Social Media:InstagramFacebookYouTubeTwitterLinkedInSaval Foodservice is proudly celebrating 90 years in business in 2022....2022-09-2303 min