Shows
Moringa For LifeEp #26: Meet A Few Of Our Moringa Ambassadors Across The WorldMoringa Journeys Span The Globe đżđđđ
In this weekâs Moringa For Life show, âMeet A Few Of Our Moringa Ambassadors Across The Worldâ, our founder, Mariko Gifford, alongside Chef Jensen Cummings, introduce us to ten of our students and collaborators, and their Moringa journey projects.
Join our Moringa movement and cultivate your own Moringa vision! Tune in every Thursday at 8AM ET to discover the secrets of Moringa cuisine! Become a part of our community at MoringaForLife.com
#MoringaForLife #MoringaMagic #MoringaCuisine #Moringalicious #MoringaRecipes #MoringaCooking #MoringaEnthusiasts #MoringaCommunity #MoringaFood #MoringaJourney #GlobalMovement
2024-02-1559 minMoringa For LifeEp #25 - Nutrition and Health Benefits of Moringa OleiferaEat Moringa. Grow Moringa. đżđ«đ§đ
In this weekâs Moringa For Life show, âNutrition and Health Benefits of Moringa Oleiferaâ, our founder, Mariko Gifford, alongside Chef Jensen Cummings, unpack the Superfood status, Adaptogen traits, 92 nutrients, 46 antioxidants and many more nutritional factors of the Miracle Tree.
Join our Moringa movement and cultivate your own Moringa vision! Tune in every Thursday at 8AM ET to discover the secrets of Moringa cuisine! Become a part of our community at MoringaForLife.com
#MoringaForLife #MoringaMagic #MoringaCuisine #Moringalicious #MoringaRecipes #MoringaCooking #MoringaEnthusiasts #MoringaCommunity #MoringaFood
2024-02-0856 minMoringa For LifeEp #24 - Celebrating the Culinary World of MoringaUncover the magic of Moringa cuisine with Mariko Gifford!
In this weekâs Moringa For Life show, âCelebrating the Culinary World of Moringaâ, our founder, Mariko Gifford, alongside Chef Jensen Cummings, reveals two decades of Moringa culinary mastery! Dive into the enchanting world of Moringalicious cookbook author, Mohana Gill, and get ready to unleash your inner chef with #MoringaFood.Â
Join our Moringa movement and cultivate your own Moringa vision! Tune in every Thursday at 8AM ET to discover the secrets of Moringa cuisine! Become a part of our community at Mori...
2024-02-0159 min
Best ServedBSP399: 3 Year Anniversary of Best Served Podcast with Elan Wenzel of Element Knife Company3 year anniversary of Best Served Podcast, which launched on November 18, 2019 with Chef Jensen Cummings and special guest Elan Wenzel of Element Knife Company.
Nearly 500 guests have graced us with their stories, wisdom, struggles, and hope for a better future for the restaurant industry, fueling our mission to amplify the worth and work of those who feed their community!!
2022-11-2121 min
Best ServedBSP374: Kelly Fischer on How We Reckon With Our Past and Leave Restaurants Better Than We Found ThemJensen is serious when he says reach out to us. In his article âWhere do Restaurants Go from Here?â he said, âIâm on the lookout for it, for you. What role will you play in where restaurants go from here?â Kelly Fischer answered the call when she DMed Jensen and their conversation led to this episode.
What Role Will Each Of Us Play In Where Restaurants Go From Here?
Kelli Fischer LinkedIn
2022-05-3115 minBest ServedBSP370 : 18 Things You Better Consider When Opening A RestaurantIf you are considering opening a brick & mortar food concept, you need to watch this video! Jensen Cummings outlines 18 steps from his previous experience, successes and failures, starting restaurants and consulting on restaurants that he wished he would have known every time he created a new concept. From Brand Messaging to Financial Planning to Real Estate, this video covers the 18 things that save time, energy, and money in opening F&B concepts.
18 Minutes to figure out your 18 Things
18 Things (Out of 892) You Better F***ing Consider If You're Thinking About Opening A...
2022-05-0415 minBest ServedBSP366: How Much Does Time Matter To A ChefIn this episode, Jensen talks about how the movie Yellow Submarine changed Jensen's perspective of time.
2022-03-2913 minBest ServedBonus: Voices4Chefs Part II Best Served with Rebel Chef JensenIn part two Chef Jensen takes us deeper and bring storytelling to life with his epic Storytelling Challenge, and in this episode, you will leave impacted and inspired and ready to tell your story. You'll learn about why restaurants should become podcasters and ambassadors for their community. Let's connect back with Chef Jensen of Best Served.
Voices4Chefs
2022-02-1027 minBest ServedBonus: Voices4Chefs Part I Best Served with Rebel Chef JensenIn part I we follow along on Chef Jensenâs culinary journey from working for Debbie Golds a Top Chef Masters award winner to working for Troy Guard as he became the Executive Chef at Tag in Denver Co. Then well switch gears and learn how Jensen launched a massive storytelling hospitality movement with Best Served Podcast. I am excited to introduce you to Chef Jensen Cummings a fifth-generation chef. His family has owned restaurants since 1900.
Voices4Chefs
2022-02-0840 minBest ServedClubhouse #29: First Time Writers Clubhouse - 86 86 86 ChallengeIn the 86 86 86 Challenge, Best Served paid hospitality industry professionals $86 for their stories. Hear from first-time writers on the struggle with impostor syndrome, how they found the story within them and how we are adding more voices to the culinary narrative.
Moderators
Chef Jensen Cummings
Sophie Braker
Katie Fisco
Abbey Miller
Katie O'Hara
Jasmin Parks Papadopoulos
Letisha Steele
2021-11-181h 14Best ServedBSP358: Meet The Team w/ Zoe Schacht - Tell Your Best Story Ep#17In this episode of Tell Your Best Story, Jensen speaks to Zoe Schacht, an 86 86 86 Challenge Editor, about helping people through journalism, the relaxed editing of the 86 86 86 Challenge, and multimedia in telling stories.
2021-11-1321 minBest ServedBSP357: Meet The Team w/ Sarah Carpenter - Tell Your Best Story Ep#16In this episode of Tell Your Best Story, Jensen speaks to Sarah Carpenter, an 86 86 86 Challenge editor, about Sarah's first industry job, the history of Denver's food scene, and how the hospitality industry has always been there for her.
2021-11-1126 minBest ServedClubhouse #28 w/ James Beard Foundation: Indigenous Foodways & American Food CultureTo Celebrate Native American Heritage Month join JBF & Best Served to discuss what âAmerican foodâ is, how its impacted our foodways and how indigenous agrifood systems can solve many global issues.
Moderators
Chef Jensen Cummings
Chef Mimi Lan
Christine Chung
Heather Jane
Andrea Murdoch
Nephi Craig
Bleu Adams
Hillel Echo Hawk
Resources
James Beard Legacy Network
James Beard Open For Good
James Beard Investment Fund
Protect Native Elders
9 Ways to Learn About Indigenous Food Systems
Indigenous Food Systems
Minority and Women Farmers and Ranchers
2021-11-111h 27Best ServedBSP356: Meet The Team w/ Camille Shoemaker - Tell Your Best Story Ep#15In this episode of Tell Your Best Story, Jensen speaks to Camille Shoemaker, a 86 86 86 Challenge Editor, about seeing all sides of the industry, getting her Masters in Food Studies at NYU, and how you don't need to be an amazing writers to tell your story.
2021-11-1020 minBest ServedBSP355: Writers of The 86 86 86 Challenge - Tell Your Best Story Ep#14In this episode of Tell Your Best Story, Jensen speaks to Sicily Sierra, Zuri Resendiz, and Joshua Walbolt, all writers from the 86 86 86 Challenge, about the inspirations behind their articles and how they found the self-worth to tell their story.
2021-11-1036 minBest ServedClubhouse #27: Friday Food News Roundup 11/5/21Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view.
Headlines from this week
New York Times - Accessibility Is a Right. This Restaurant Treats It That Way. - by Pete Wells
Food Dive - Tetra Pak launches accelerator program to speed product development - by Chris Casey
Salt Bae's Restaurant Hiring at $16/hour
...
2021-11-0558 minBest ServedClubhouse #26 w/ James Beard Foundation: Next Generation of Food Packaging - SustainabilityJoin Best Served and the James Beard Foundation as industry pros discuss next generation alternatives and solution to the overall decrease of food losses and persistent plastic waste accumulation in packaging
We need to understand how restaurants can be better stewards of their environment and use packaging to amplify their values as a business. We will gather insights on the next generation alternatives & solutions to an overall decrease of food loss and persistent plastic waste accumulation in packaging. With an estimated average of 80 million tons of packaging waste a year, in the US, we have some serious work to do!!
...
2021-11-041h 28Best ServedBSP354: Stories of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 3 of 3 - Tell Your Best Story Ep#13On this episode of Tell Your Best Story, Jensen speaks to ChefReady tenants: Alejandra of Localeta, Jonathan of Khan Toke, and Mark of Angry Bear Fajita Bowls. Jensen speaks to each one about how they founded their businesses and what it's like working in a virtual kitchen.
2021-11-0424 minBest ServedBSP353: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 2 of 3 - Tell Your Best Story Ep#12On this episode of Tell Your Best Story, Jensen speaks to tenants of the virtual kitchen ChefReady: Jim of The Greedy Hamster; Keven of McKinners Pizza; Andreâ of Dorseyâs Catering; and Tom of Old School Heros. They talk one on one with Jensen about the inspiration behind their business concepts and what they hope to get out of opening in a virtual kitchen concept.
2021-11-0333 minBest ServedBSP352: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 1 of 3 - Tell Your Best Story Ep#11On this episode of Tell Your Best Story, Jensen speaks to the staff of ChefReady about how they are bringing hospitality to a fast, technology driven experience: Brenda Ontiveros, Xavier Dorsey, Laurel Moore, and Sam Eligio.
2021-11-0238 minBest ServedClubhouse #25: Friday Food News Roundup 10/29/21Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view.
Headlines from this week
Employee incentives
Raising Menu Prices
Food Trend Predictions
Moderators
Chef Jensen Cummings
Jeanie Chunn
Shawn P. Walchef
Kiana Montgomery
Hassel Aviles
Zoe Adjonyoh
2021-10-291h 00Best ServedClubhouse #24 w/James Beard Foundation: Workplaces Worth Working: Unpacking "Labor Shortage"Join James Beard Foundation and Best Served as industry pros unpack the issues plaguing the hospitality industry today: staffing, hiring, wages, and what it means to have a quality workplace. âEveryone talks about building a relationship with their guests. They need to build one with their employees first.â The hospitality industryâs long history of bad pay, lack of benefits, toxic cultures and no path to retirement have been exposed. It is time to build Workplaces Worth Working, that are Equitable, Profitable, Sustainable and invest in their most valuable assets, people.
Moderators
Chef Jensen Cummings
Chef Mimi Lan
Christine Chung
Kiki L...
2021-10-281h 24Best ServedBSP351: New African Cuisine In The Diaspora w/ Zoe Adjonyoh of Zoe's Ghana Kitchen - Tell Your Best Story Ep#10In this episode of Tell Your Best Story, Jensen speaks to Zoe Adjonyoh of Zoe's Ghana Kitchen about how she started cooking Ghanaian food for herself as a latchkey kid, how oral tradition is used in passing down West African recipes, and about creating the canon of West African food one cookbook at a time.
Zoe's Ghana Kitchen
Zoe's Ghana Kitchen - An Introduction to New African Cuisine â From Ghana With Love
2021-10-2227 minBest ServedClubhouse #23 w/ James Beard Foundation: Culinary Storytellers Uplifting Their CommunitiesOn our 23rd episode from clubhouse join us on a discussion about Culinary Storytellers and how they uplift their communities. Every culture, community & person has a unique story to tell. Join James Beard Foundation & Best Served as we share & listen to stories that uplift our communities & become pathways to guide us to a more vibrant future.
Moderators
Chef Jensen Cummings @ChefJensenCummings
Chef Mimi Lan @TheTasteCurator
Debbie Holloway @Beardfoundation
Amber Mayfield @whileentertaining
Michellee Fox @michelleethefox
Joshua Walbot @lovefoodmore
Victoria Flexner @ediblehistory
Jay Reifel @ediblehistory @jayreifel
2021-10-211h 12Best ServedBSP350: What Drives Brand in Food & Beverage w/ Page Stoup of Junipero Gin - ITW Menu Meeting Fall 2021In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Page Stoup of Junipero Gin about how you drive purpose with your brand, supporting your local communities, and Junipero Gin's 25 year history.
Junipero Gin
Shaker and Spoon
GOODCon 2021
In The Weeds
Heritage Dinners Information
Virtual Dinner Tickets
2021-10-1532 minBest ServedClubhouse #22: Future of Food & Beverage Think TankOur ITW Menu Meeting Fall 2021 campaign continues with this mission critical Clubhouse discussion on âFuture of Food & Bev Think Tankâ in collaboration with In The Weeds
We have been through boom times in F&B for the past 25+ years. Now weâre at a cross-road & the future is unsure. Our Industry innovators will discuss where we go from here, from the current state of the industry, challenges we face, opportunities for change and very practical steps and resources available.
Moderators
Elle Jarvis @elleintheweeds @intheweeds.us
Mimi Lan @chefmimilan
Kiana Montgo...
2021-10-141h 30Best ServedBSP349: My Heritage Through My Food w/ Nite Yun of Nyum Bai - ITW Menu Meeting Fall 2021In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Nite Yun of Nyum Bai and Elle Jarvis of In The Weeds about breaking barriers through food, why Nite called her restaurant nyum bai, and how her parents were surprised that people wanted to eat Cambodian food.
Facebook.com/NyumBai
Nyum Bai
In The Weeds
Heritage Dinners Information
Virtual Dinner Tickets
2021-10-0833 minBest ServedBSP348: Collaboration over Competition in Hospitality w/ Cha McCoy + Justin Arnett-Graham - ITW Menu Meeting Fall 2021In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Cha McCoy of Lip Service, Justin Arnett-Graham of beCo, and Elle Jarvis of In The Weeds about creating an ecosystem based on intent, having good people in your orbit, and the impact that learning a language can have on your career.
beCo.work
Cha McCoy
Lip Service - Cha McCoy
In The Weeds
2021-10-0835 minBest ServedBSP347: My Heritage Through My Food w/ Caroline Glover of Annette - ITW Menu Meeting Fall 2021In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Caroline Glover of Annette about not knowing her heritage until this dinner, the emphasis of Annette's being a healthy workplace, and her love for Banoffee pie.
Facebook.com/Annette
Annette Scratch to Table
In The Weeds
Heritage Dinners Information
Virtual Dinner Tickets
2021-10-0227 minBest ServedBSP346: My Heritage Through My Food w/ Jasmine Sheth of Tasting India - ITW Menu Meeting Fall 2021In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Jasmine Sheth of Tasting India and Elle Jarvis of In The Weeds about how Jasmine moved to Chicago to pursuit an opportunity, the importance of knowing your end goal, and how Indian food is not a monolith.
In The Weeds
Heritage Dinners Information
Virtual Dinner Tickets
Tasting India
2021-10-0133 minBest ServedBSP345: Why Heritage Matters to Chefs w/ Nik + Chi of Fried Chicken & Caviar - ITW Menu Meeting Fall 2021In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Chi Walker and Nik R. Cole of Fried Chicken and Caviar about testing their recipes through Test Kitchen Tuesday, their music playlists while cooking in the kitchen, and how Black food is American food.
In The Weeds
Heritage Dinners Information
East Dinner Tickets
@friedchickenandcaviar_
Fried Chicken and Caviar
2021-10-0125 minBest ServedClubhouse #21: What is the Health of Food Workers Worth?On our 21st episode from clubhouse join in the weeds and Best Served as we unpack the labor shortage with human solutions and how restaurant jobs have always meant low wages few benefits toxic culture with covid risk further compounds these issues. Far too long we have ignored our own physical, mental and financial health and that of hospitality professionals. Itâs time to invest in ourselves and the most valuable asset any F&B business has, itâs people!!
Our panel will discuss the current state of the industry, challenges we face, opportunities for change and very...
2021-09-301h 24Best ServedBSP343: My Heritage w/Cat Smith and Siciliy Sierra - ITW Menu Meeting 2021In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Cat Smith of Just Call Me Chef, Sicily Sierra of The Sandwich Ministry, and Elle Jarvis of In The Weeds about bean pies, collaborations with other sister chefs, and the Eastern Heritage Dinner.
In The Weeds
Heritage Dinners Information
East Dinner Tickets
Chef Sicily Sierra
Chef Cat Smith
Just Call Me Chef
2021-09-2433 minBest ServedBSP342: Getting Out Of The Weeds for Hospitality Workers w Raeghn & Molly of CHAAD - ITW Menu Meeting Fall 2021In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Elle Jarvis of In The Weeds and Raeghn Draper and Molly Pachay of The Chaad Project about the origins of The Chaad Project, the In The Weeds' halo projects, and about learning things they wish they knew at 14 in the Getting Out of the Weeds Workshops.
@thechaadproject
In The Weeds
Chaad Patreon
2021-09-2433 minBest ServedClubhouse #20: Food That Represents Your HeritageOn our twentieth episode from the Clubhouse app, we listen in on a chat about Food That Represents Your Heritage. Join âIn The Weedsâ and âBest Servedâ as we talk about the power of Food as a way to celebrate our cultural heritage. Listen to stories of the people behind the food and how their history and family guide whatâs on the plate.
Moderators
Jensen Cummings - @ChefJensenCummings
Elle Jarvis - @elleintheweeds @intheweeds.us
Nite Yun -Â @nyumbai
Andrea Murdoch - @fourdirectionscuisine
Ameera Muhammad...
2021-09-241h 20Best ServedBSP341: Hiring Restaurant Workers With A Job Story - Workplaces Worth Working Ep#16BSP341: Hiring Restaurant Workers With A Job Story w/ Andrew Rubinstein of Rubinstein Bagels - Workplaces Worth Working Ep#16
In this episode of Workplaces Worth Working, Jensen speaks to Andrew Rubinstein of Rubinstein Bagels and Andrew Parr about the need for telling job stories when looking to attract good employees.
2021-09-2028 minBest ServedBSP338: Understanding Smaller Markets w/ Tom Dennen - Tell Your Best Story Ep#10BSP338: Understanding Smaller Markets w/ Tom Dennen of Bayberry Beer Hall - Tell Your Best Story Ep#10
In this episode of Tell Your Best Story, Jensen speaks to Tom Dennen of Bayberry Beer Hall about moving from the corporate world to owning a beer hall, about the trip to German which inspired Bayberry, and about bringing something new to smaller market communities.
2021-09-1027 minBest ServedBSP337: Meet the Team w/ Sophie Braker - Tell Your Best Story Ep#9BSP337: Meet the Team w/ Sophie Braker - Tell Your Best Story Ep#9
In this episode of Meet the Team Tell Your Best Story, Jensen speaks to Sophie Braker, Best Served Together Trailblazer, about the preparation for Mental Health Awareness Month, how they learned from the early episodes, and how Sophie got her internship with Best Served.
2021-09-1027 minBest ServedBSP336: Meet the Team w/ Corey Nelson - Tell Your Best Story Ep#8BSP336: Meet the Team w/ Corey Nelson - Tell Your Best Story Ep#8
In this episode of Tell Your Best Story Meet the Team, Jensen speaks to Corey Nelson, Best Served's Storyteller Supreme, about starting as an intern at Best Served, how to tell a story, and how to convey that story through meaningful content.
2021-09-1021 minBest ServedBSP335: Meet the Team w/ Andrew Parr - Tell Your Best Story Ep#7BSP335: Meet the Team w/ Andrew Parr - Tell Your Best Story Ep#7
In this episode of Tell Your Best Story Meet the Team, Jensen speaks to Andrew Parr, Best Served's Herald of How, about his love of Wisconsin, how Jensen and Andrew met, and the problem of the "labor shortage."
2021-09-1021 minBest ServedBSP334: Meet the Team w/ Karyn Savory - Tell Your Best Story Ep#6BSP334: Meet the Team w/ Karyn Savory - Tell Your Best Story Ep#6
In this episode of Meet the Team, Jensen speaks to Karyn Savory of Sweet & Savory Designs about the importance of branding, logos, and knowing your business's story.
2021-09-1016 minBest ServedBSP333: The Soul of Fine Dining w/ Han Sol of LittleMad - Tell Your Best Story Ep#5In this episode of Tell Your Best Story, Jensen speaks to Sol Han of LittleMad about the importance of his team, the story telling behind the cooks coming to speak to the guests' table, and why LittleMad focuses on food that's fun to cook.
2021-09-1027 minBest ServedBEP332: Beyond The Boyâs Club Kitchen w/ Jessica Biederman of EDGE RestaurantIn this episode of Workplaces Worth Working, Jensen speaks to Jessica Biederman of EDGE about the importance of thanking your employees, how sarcasm isn't a training tool, and why its time to embrace allergies and dietary restrictions in all restaurants.
2021-08-2730 minBest ServedBSP328: Conozcan a Alejandra Gonzålez presentadora - Best Served en Español Ep#1In this episode of Best Served en Espanol, Jensen introduces everyone to Alejandra Gonzalez of Localeta, the new host of Best Served en Espanol!
2021-08-0628 minBest ServedBSP327: An Allyâs Guide: The Reality Of Restaurant Trauma - Workplaces Worth Working Ep#14In this episode of Workplaces Worth Working, Jensen speaks to Andrea Murdoch of Four Directions Cuisine about dealing with trauma in the restaurant, representing the indigenous community, and pluralistic ignorance.
2021-08-0337 minBest ServedBSP326: New Thinking On Restaurant Worker Engagement - Workplaces Worth Working Ep#13On this episode of Workplaces Worth Working, Jensen speaks to Jordan Boesch of 7shifts and Marvin Kinney of R Town Pizza about hiring employees, how eating out is a luxury, and why storytelling is so important.
2021-07-1934 minBest ServedBSP325: Can Tech Support Restaurant Mental Health - Workplaces Worth Working Ep#12On the episode of Workplaces Worth Working, Jensen speaks to Jordan Boesch of 7shifts and Patrick Mulvaney of I Got Your Back about high tech versus low tech ways of checking in on employees' mental health.
2021-07-1730 minBest ServedBSP324: Culinary Future, Think-Tank Style - Workplaces Worth Working Ep#11In this episode of Workplaces Worth Working, Jensen speaks to Jenny Dorsey of Studio ATAO about supporting advocates in the industry, scarcity mindset, and the disconnect between the food media and the F&B industry.
2021-07-0430 minBest ServedBSP323: Need For Gender Neutral Restrooms - Workplaces Worth Working Ep# 10In this episode of Workplaces Worth Working, Jensen speaks to Kai Walsh of The Queer Umbrella and Jo and Rach from As You Are Bar about the need for gender neutral bathrooms in the hospitality industry.
2021-06-2335 minBest ServedBSP322: How Restaurant Workers Can Organize - Workplaces Worth Working Ep#9In this episode of Workplaces Worth Working, Jensen speaks to Calvin Okunoye about ROC United, programs to support hospitality individuals, and getting fired for being sick.
2021-06-2327 minBest ServedBSP321: A Restaurant and A Media Company - Tell Your Best Story Ep#4In this episode of Tell Your Best Story, Jensen speaks to Shawn Walchef of Cali BBQ Media about the importance of digital storytelling and being curious.
2021-06-2337 minBest ServedHow to Start Your Personal LLCChef Jensen Cummings and Watch and Listen Content Producer Corey Nelson talk about some of the most important parts of starting your own personal LLC. They go through the six plus one steps you need to start your LLC as well as many great nuggets on the ins and outs of starting your own buisness!
Check out Corey at coreynelsonmedia.wordpress.com
and for all you audio video needs check him out at Here
2021-06-2215 minBest ServedBSP320: Think Differently On Restaurant Hiring - Workplaces Worth Working Ep#8On this episode of Workplaces Worth Working, Jensen speaks to Shawn Walchef of Cali BBQ Media about how to amplify your business and your hiring using media.
2021-05-2635 minBest ServedBSP319: Walk-In Effects On Mental Health - Workplaces Worth Working Ep#7In this episode of Workplaces Worth Working and Mental Health Month, Jensen speaks to Erin Boyle from CHOW and Hassel Aviles from Not 9 to 5 about walk-in dynamics. Everyone in the F&B industry knows that the walk-in is a place to cry, scream, and expression your emotions in a way you can't outside the walk-in. This episode focuses on why those walk-in dynamics happen and how to use the walk-in to improve mental health.
2021-05-2637 minBest ServedBSP314: Mental Health Mise En Place - Workplaces Worth Working Ep#5In this episode of Workplaces Worth Working, Jensen speaks to Zia Sheikh of Restaurant After Hours and Patrick Mulvaney of I Got Your Back about how to improve mental health in the restaurant industry on a day to day level.
Resources:
https://restaurantafterhours.org/resources
https://igotyourback.info/the-pantry/
2021-05-1434 minBest ServedBSP313: Restaurant ROI on Mental Health - Workplaces Worth Working Ep#4In this episode from Mental Health Month, Jensen speaks to Hassel Aviles from Not 9 to 5 and Patrick Mulvaney from I Got Your Back about the ROI in investing in mental health. They cover a wide range of ROI from the cost of a high turnover rate to the ultimate cost, suicide.
For full resource links, checkout the comments section of this episode on our Facebook page Â
2021-05-0744 minBest ServedBSP312: Restaurants Are Not A Great Place To Work. And Itâs My Fault - Part 3 - Best Served LiveIn Part 3 of this series, we have an impromptu talk with Andrew Harris of Rock n Lobster Roll in Denver, CO. After hearing what Jensen had to say in Part 2 (just two days ago), Andrew reached out to say, he had been guilty of casting blame on workers and wanted to find a way to change. This is the first step towards reframing our bias and building new perspectives and a new type of industry.
2021-05-0331 minBest ServedBSP311: Inequality In Restaurant Policy - Workplaces Worth Working Ep# 3In this episode of Workplaces Worth Working, Jensen speaks to Jeanie Chunn and Mikey Knab from RAISE High Road Restaurants about manager training, the problems with tipping, and sexual harassment in the restaurant industry.
2021-04-2838 minBest ServedBSP308: Thoughtfully Hiring Bilingual Staff - Workplaces Worth Working Ep#2Jensen speaks to Jesus Gutierrez and Diego Montemayor, the force behind the Chamba App. They talk about the importance of inclusivity in the hiring process and how Chamba is changing the F&B industry for bilingual people.
2021-04-2133 minBest ServedBSP307: Rare Hiring Success Story - Workplaces Worth Working Ep#1In the first episode of our new series Workplaces Worth Working, Jensen speaks to Jason Gottesfeld and Elise Wiggins of Cattivella in Denver, about how the weaknesses and successes of the hiring process and how worked for them. And Jensen played a role in bringing them together and sees some new ways to approach to industry norms in the process.
2021-04-2136 minBest ServedA Taste of Sky Interview | Flatirons Food Film FestivalJensen sits down with Mike Lei, filmmaker of A Taste of Sky and Chef Claus Meyer the subject of the film to talk about Noma, Gustu and the future of his work to highlight indigenous cuisines, ingredients and people.
Check out A Taste of Sky here --- https://www.amazon.com/Taste-Sky-Claus-Meyer/dp/B08DK1Z4PS
2021-03-3037 min
Best ServedEp # 72 - Bryant DulinBest Served Together is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Together, Bryant Dulin talks to Jensen about helping your employees live their best lives, the importance of being more than a hiring app and helping people to grow in their careers, and how ghost kitchens can be successful in the future.
Top 5 Takeaways
1. Bryant Dulin thought up...
2020-07-2032 min
Best ServedEp #71 - Ben HayesBest Served Together is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Together Ben Hayes talks to Jensen about going to culinary school together, taking the extreme passion he learned from playing sports and putting it into culinary, and how it is working in a kitchen without a ticket machine.
Top Five Takeaways:
1. Ben Hayes works at Flagship...
2020-07-2036 min
Best ServedEp #70 - Todd BuffingtonBest Served Good is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Good, our host Jensen Cummings sits down with Todd Buffington who doesn't give a shit about your $14 avocado toast. This no-nonsense meat popsicle is the chef owner of Five Minutes Til Midnight Food Co. A Sauce making, meat carving, cheese slinging, hell raising, tattoo wearing, whiskey drinking, charcuterie and sundry company...
2020-07-2030 min
Best ServedEp # 69 - Joe TrippBest Served Together is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served  Together, Joe Tripp talks to Jensen about being a psychology and philosophy major in college, knowing the people who hand made plates, candles, and soaps for Harbinger Des Moines, and exploding kimchi when fermenting in vacuum sealed bags.
Top Five Takeaways
1. Joe opened Harbinger three years ago. I...
2020-07-2029 minMoringa For LifeEp #6 - Danii Oliver on Moringa Beer, Sensory Memory, Ancestral Remembering  In this episode Mariko speaks with Master Brewer Danii Oliver.  Danii is the brewer heading the Moringa Beer project with her brewery Island to Island.  She is truly a pioneer in her field, even creating a new path altogether.  She has a special connection with Moringa from her family roots, and with brewing from her ancestry.
In This Episode:
Growing up with Moringa in Trinidad
Her practice of Sensory Memory
Pioneering her own path in the beer industry
Creating with the seasons
Following the call
Ancestral Remembering
How the Moringa Beer...
2020-07-141h 08
Best ServedEp #68 - Taylor SmithBest Served Fresh is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Live, our host Jensen Cummings sits down with Taylor Smith to discuss his company, The Gold Leaf Collective, the first 100% vegan full-service restaurant, catering company, food truck, wholesale doughnut company and cheese company in northern Colorado, we also discuss what it takes to run multiple companies under one umbrella, where and...
2020-07-1135 min
Best ServedEp #67 - Ty MckinstryBest Served Fresh is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Live, our host Jensen Cummings sits down with Ty Mckinstry to discuss being an attorney in the wake of the global pandemic, renegotiating leases for struggling restaurants, his background in real estate and how that lead to his current career path, and the importance of where and how you invest your...
2020-07-1136 min
Best ServedEp #66 - Jennie SmithBest Served Whole is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Live, our host Jensen Cummings sits down with Jenny Smith to discuss Butcher Crick farms, the propagation of heirloom tomato transplants for sale by consumers, her humble beginnings on a farm in Des Moines Iowa, transitioning from serving to farming, leaving home to follow her dreams and what it takes to...
2020-07-1132 min
Best ServedEp #65 - Tiphanie CannonBest Served Baked is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders   about the people that have been there through the trials and triumphs of   their lives and careers. On this episode of Best Served Live, our host Jensen Cummings sits down with Tiphanie Cannon who started as a third grade teacher before becoming a a stay at home mom. Being a stay at home mom of three kids made her bored out of her mind and she turned to baking. Eventually she decided to open a bu...
2020-07-1132 min
Best ServedEp #64 - Eric SilversteinBest Served Fast is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Live, our host Jensen Cummings sits down with Eric Silverstein to discuss "The Peach Tortilla" his very own food truck that evolved into a fast casual restaurant, the differences between running food trucks versus brick and mortar restaurants, his multicultural background, how that influenced his career and subsequent transition into the...
2020-07-1135 min
Best ServedEp #63 - Vaughn DuganBest Served Fast is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Live, our host Jensen Cummings sits down with Vaughan Dugan to discuss his restaurant Kapow Noodle Bar, his growth from dishwasher to promoter, to entrepreneur, building a corporation without sacrificing quality, his early adoption of eco-friendly practices and integrating technology to improve workflow and profits and how he and his wife...
2020-07-1135 min
Best ServedEp #62 - John HinmanBest Served HIGH is a Q & A show where we focus on Hospitality Industry Good Health. Join Chef Jensen Cummings every Sunday as he talks to industry leaders about mental health, physical health, wellness, nutrition and surviving the hospitality industry. On this episode of Best Served HIGH our host Jensen Cummings sits down with Jon Hinman of Hinman's Bakery, Denver, CO, to discuss mental health and substance abuse in the culinary industry and his organization CHOW which works to support people in the industry who are struggling.
  Top Five TakeawaysÂ
1. In the hospitality industry, there are...
2020-07-0224 minBest ServedEp #61 - Asori SotoOur host Jensen Cummings had the pleasure of interviewing Asori Soto, the filmmaker of Cuban Food Stories, after a showing of the film by Flatirons Food Film Festival. Cuban Food Stories documents Asori Sotoâs return to Cuba, after living in the United States for the last decade, to reconnect with his homeland through culture, people and most importantly food. After the film Jensen and Asori discuss Cuban cuisine, food bringing people together, and reconnecting with your culture.
Top 5 Takeaways
1. âItâs Complicated when youâre in Cuba in the countryside and thereâs a lot of peo...
2020-07-0246 minBest ServedEp #60 - Claudine PepinOn this episode of Best Served Cares, our host Jensen Cummings sits down with Claudine Pepin of the Jacques Pepin Foundation to talk about about eating local and seasonal food, pouring champagne over her dad, Jacques Pépin, bronzed head, and the time José Andrés's daughter wanted to learn how to make an omelet from Jacques over Zoom.
 Top Five Takeaways
 1. The Jacques Pepin Foundation supports existing community kitchens around the country to give them the resources they need to teach underserved adults about the culinary industry and give them the education to enter into...
2020-07-0230 minBest ServedEp #59 - Ace Linne-SpeidelOn this episode of Best Served Fresh, our host Jensen Cummings sits down with Ace Linne-Speidel of Satchel & Rose, Loveland, CO
2020-07-0234 minBest ServedEp #58 - Robert EggerOn this episode of Best Served Live, our host Jensen Cummings sits down with Robert Egger, Community Kitchen Originator.
2020-06-1928 minBest ServedEp #56 - Russell JacksonOn this episode of Best Served Live, our host Jensen Cummings sits down with Russell Jackson of Reverence, NYC.
2020-06-1936 minBest ServedEp #55 - Ryan McCaskeyOn this episode of Best Served Live, our host Jensen Cummings sits down with Ryan McCaskey of Acadia, Chicago, IL to discuss Michelin stars, custom cakes, and how Ryan's places of zen are Maine and a Grateful Dead show. Â Â
Top Five TakeawaysÂ
1. Ryan wanted Acadia to be the culmination of his career. The goal was to build a restaurant that is memorable to people. Â
2. âOne cool thing about hospitality is that it brings people together and we have human interaction.âÂ
3. Ryan is constantly pushing himself to be better. Asking himself, how can I be...
2020-06-1935 minBest ServedEp #54 - Caroline GloverOn this episode of Best Served Live, our host Jensen Cummings sits down with Caroline Glover of Annette Scratch Kitchen to discuss reopening after COVID, how her kitchen staff will jump out of the kitchen to help guests, and the James Beard awards. Â
Top Five TakeawaysÂ
1. Carolineâs restaurant Annette is under a same pay model where everyone is paid the same wage. Â
2. âWhat a novel idea to communicate and listen. Itâs all about communication.âÂ
3. âI definitely feel like our pay model is laying the groundwork for kindness.â Caroline learned that kindness is...
2020-06-1928 minBest ServedEp #53 - D'Andre CarterOn this episode of Best Served Live, our host Jensen Cummings sits down with D'Andre Carter of Soul & Smoke and Feast & Imbibe to talk about talks to Jensen about Chicago foodies, farmers markets, and the time he met JosĂ© AndrĂ©s.Â
 Top Five Takeaways
 1. In the 2007 2008 when DâAndre was getting started in catering, catering was not considered serious cooking. Through working hard and making good food, DâAndre helped turn that stereotype around.Â
2. The foodies in Chicago are super supportive. Part of being a good foodie is being open to try new foods.Â
2020-06-1928 minBest ServedEp #52 - Dayanny DelacruzOn this episode of Best Served Live, our host Jensen Cummings sits down with Dayanny Delacruz of Hard Rock Stadium, Miami, FL, to talk about getting her start in a farmers market in Grand Rapids, Michigan, being a Latina cooking hockey food in Minnesota, and the number of lobster tails they flew in for Super Bowl 2020.Â
 Top Five TakeawaysÂ
1. You canât do anything alone. Everything is a group effort.
 2. Being a part of a community isnât just for support. It is also great marketing.Â
3. Stadium food is a product of the ci...
2020-06-1932 minBest ServedEp #51 - Adrian MillerOn this episode of Best Served Live, our host Jensen Cummings sits down with Adrian Miller of Soul Food Scholar, Denver, CO.
2020-06-1934 minBest ServedEp #50 - Tajahi CookeOn this episode of Best Served Live, our host Jensen Cummings sits down with Tajahi Cooke of Biju's Little Curry Shop, Denver, CO.
2020-06-1934 minBest ServedEp #49 - Zuri ResendizOn this episode of Best Served, our host Jensen Cummings sits down with Zuri Resendiz of Cattivella, Denver, CO.
2020-06-0631 minBest ServedEp #48 - Yume TranOn this episode of Best Served, our host Jensen Cummings sits down with Yume Tran of Indochine Cuisine, Parker, CO.
2020-06-0634 minBest ServedEp #47 - V SpeharOn this episode of Best Served, our host Jensen Cummings sits down with V Spehar of the James Beard Foundation, New York, New York.
2020-06-0641 minBest ServedEp #46 - Tory McPhailOn this episode of Best Served, our host Jensen Cummings sits down with Tory McPhail of Commander's Palace, New Orleans, LA.
2020-06-0632 minBest ServedEp #45 - Todd LeopoldOn this episode of Best Served, our host Jensen Cummings sits down with Todd Leopold of Leopold Bros., Denver, CO, to talk about European communal drinking, why absinthe makes people's faces go numb, and how the Leopold Bros. switched to making hand sanitizer during COVID.
2020-06-0637 minBest ServedEp #44 - Robert MendozaOn this episode of Best Served, our host Jensen Cummings sits down with Robert Mendoza of Le Saint Sebastien, Paris, France.
2020-06-0641 minBest ServedEp #43 - Patrick MulvaneyOn this episode of Best Served, our host Jensen Cummings sits down with Patrick Mulvaney of Family Meal Sacramento & Mulvaney B&L, Sacramento, CA.
2020-06-0635 minBest ServedEp #42 - Ming TsaiOn this episode of Best Served, our host Jensen Cummings sits down with Ming Tsai of the Blue Dragon, Boston, MA.
2020-06-0640 minBest ServedEp #41 - Kyle HildebrandOn this episode of Best Served, our host Jensen Cummings sits down with Kyle Hildebrand of Welshire Golf, Denver, CO.
2020-06-0632 minBest ServedEp #40 - Farmer Lee JonesOn this episode of Best Served, our host Jensen Cummings sits down with Farmer Lee Jones of The Chef's Garden, Huron, OH.
2020-06-0630 minBest ServedEp #39 - Eric RiveraOn this episode of Best Served, our host Jensen Cummings sits down with Eric Rivera of addo, Seattle, WA.
2020-06-0652 minBest ServedEp #38 - Ali RosenOn this episode of Best Served, our host Jensen Cummings sits down with Ali Rosen of Potluck with Ali, New York, New York.
2020-06-0634 minBest ServedEp #35 - Debbie Gold believes strongly in family meal, winning a James Beard award, chicken noodle soupDebbie Gold is the Executive Chef of Found Kitchen and Social House, The Barn and Stolp Island Social in the Chicago-area. Your host, Jensen worked for Chef Gold at James Beard award-winning 40 Sardines, in Kansas City, when he was just a 23 year old punk kid. Debbie is serious about family meal and her restaurant "family". She recalls being a 17 year old working at Poppin Fresh Pies, as a server, and even then realizing she was meant to be in the kitchen. We play a little Best Served On Ice Breaker game of Bracketology: Soup Edition, and Debbie gives us...
2020-03-2154 minBest ServedBONUS - Jensen Cummings talks to his five year old son, Davis CummingsFrom the lips of Jensen Cummings.... what an unbelievable honor it was when my son Davis asked me if he could be on the podcast. It probably comes as no surprise to anyone that knows me, that my family is into food, like really into food. My two sons, Davis and Wesley love to try new things. We have a rule in our house, "we try everything, we don't have to like everything." The boys even started a little series of videos, called, "Cummings Boys Salty Juicy Food Reviews." Check out my Facebook page, @chefjensencummings on Instagram and @chefjensencummings...
2020-02-2910 minBest ServedTRAILER - Why Listen To Best Served, Who You Will Hear FromWhatâs up everybody. Jensen Cummings here. Thank you for tuning in. Got to tell you I am so pumped to be telling you a little bit about the best served podcast. our mission is to tell stories that value and focus on Why and Who before what and how. Itâs easy to get caught up in the minutia of what we do and how we do it on the daily grind in this industry. However why we get out of bed in the morning who is served whoâs gotten us to this point and whoâs they are...
2020-02-2503 minBest ServedEp #1 - Meet Your Host - Jensen Cummings (Part 1)Chef Cummings talks about his WHY behind starting the Best Served Podcast. He also sparks the conversation about the WHO that have impacted him in his life and career. The âMeet Your Hostâ episodes will be a series in which weâll learn more and more about the Unsung Hospitality Heroes that Jensen is here to recognize.
Website - BestServedPodcast.com
Facebook - /bestservedpodcast    /jensencummings
Instagram - @bestservedpodcast   @chefjensencummings
Twitter - @bestservedpod   @chefjensencummings
Tik Tok - @bestservedpodcast   @chefjensencummings
My family has been in the restaurant industry for over 115 years...
2019-11-1818 min