Podcast
Walk-In Talk Podcast
Hosted by Carl Fiadini · EN
Walk-In Talk Podcast
Where the food industry comes to life!
Hosted by Carl Fiadini, founder of Walk-In Talk Media, the Walk-In Talk Podcast is the #1 ranked food podcast on Apple Charts—bringing raw, unfiltered conversations from chefs, restaurateurs, farmers, bartenders, and all the hands that feed us.
We go beyond the pass, capturing the pulse of the hospitality world with exclusive trade show coverage, compelling mini-documentaries, and intimate interviews with culinary leaders shaping food culture. Whether we're behind the line, on the docks, or in the studio, every episode is a salute to the passion and grit driving the industry.
Walk-In Talk Podcast is the Official Podcast Partner for:
NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.
Proudly partnered with:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America
Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.
🎧 Tune in, get inspired, and remember—this industry runs on more than just food… it runs on heart.
📬 Want to pitch a guest, collaborate, or become a brand partner?
Contact us at: Info@thewalkintalk.com
38episodes
Episodes
Newest firstAll episodes
Chef Peter Garces: Everything the Fire Couldn't Take
Yesterday00:56:53Summary readyChef Peter Garces didn't open By The Chef Pizza because he needed another job. He built it from the remains of a life that had been completely disrupted. Peter grew up in Brooklyn, where his earliest connection to food came from watching his mother cook. That sense of childhood wonder eventually became a serious culinary pursuit, taking him through culinary school, restaurant kitchens, and some of New York's most respected pizza operations. At Roberta's, he was unexpectedly left alone in front of a thousand-degree oven during a busy lunch rush—and made it through without burning a pie. At Apizza Regionale, the pressure nearly broke him, but it also sharpened his discipline. At Pizza Loves Emily, he saw pizza treated with the same creativity and seriousness as any other culinary craft. Then came Mama's Too. Peter became the primary pizzaiolo during a defining period for the restaurant. The pizzas photographed for its New York Times review were his, and when the review was published, the line wrapped around the block. One night, Peter trusted his instincts, ignored an instruction to limit the display, and filled the window with the full range of pizzas. Jerry Seinfeld walked in, discovered the vodka pie, and kept coming back. Peter finally felt like he belonged. Then his Brooklyn home burned down. The fire took nearly everything and forced him to leave the city that shaped him. When he arrived in Central Florida, his New York résumé did not automatically earn him respect, opportunity, or comparable pay. He had to begin proving himself all over again. With help from his parents, his lifelong friend and business partner Nigel Van Groningen, and the resources of Lakeland's Catapult business incubator, Peter launched a mobile pizza operation and quickly transformed it into a brick-and-mortar restaurant. Today, By The Chef Pizza represents far more than pizza. It carries the discipline Peter learned through martial arts, the knowledge passed down by mentors including Chef JJ Johnson, the experience earned inside demanding New York kitchens, and the belief his father placed in him when Peter needed it most. This episode is about family, fire, craft, resilience, fatherhood, and the difference between opening a restaurant and building a legacy. Key Takeaways Childhood wonder can become lifelong purpose when it is paired with discipline and experience. Mentorship matters, but the opportunity still has to be earned through work. Difficult kitchens can sharpen a chef's skills, even when the culture surrounding that education is flawed. Peter's time at Mama's Too gave him proof that he belonged among serious pizza professionals. Losing his home forced him to rebuild his career and identity in a completely different market. A strong résumé may open doors, but consistency is what earns trust in a new community. By The Chef Pizza was made possible through family support, friendship, Catapult, and Peter's willingness to prove the concept before asking others to believe. Peter sees pizza as both science and art—a blank canvas shaped by dough, sauce, texture, color, and restraint. His father's investment meant more than financial help; it represented belief from the person Peter respected most. The restaurant is only the beginning. Peter's larger goal is to build multiple concepts and create lasting security and opportunity for his family. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. TriMark USA TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
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Chef Matt Lawson: When Every Detour Leads to Purpose | Ep. 205
1w ago00:47:38Summary readyChef Matt Lawson's life never followed a straight line. For years, he questioned why his path kept moving through entrepreneurship, restaurants, private-chef work, hotels, professional sports, banking, medical innovation, and some painfully difficult seasons. Only now are those pieces beginning to make sense. In Episode 205, Matt shares how a teenage swim-lesson business led him to Dave Ramsey—and how one unexpected answer changed his future: "I'd be a chef." He had never worked in a professional kitchen, yet went on to graduate valedictorian from culinary school and open his first restaurant the night of graduation. His journey later took him from cooking for prominent families and rebuilding major food-and-beverage programs to a period of homelessness that forced him to confront his pride, faith, and direction. The conversation becomes deeply personal as Matt discusses his youngest daughter, Mia, who was born with Down syndrome and required open-heart surgery. When an outdated medical device repeatedly injured her skin, Matt created a better solution—one that received international regulatory approval and was ultimately acquired by 3M. Today, those experiences are converging through the Texas Food Championship, an ambitious culinary platform designed to elevate chefs, create scholarships, support families, strengthen communities, and give the next generation opportunities Matt once received himself. This is a conversation about faith, failure, fatherhood, courage, and discovering that the chapters of life that feel the most disconnected may be preparing us for our greatest calling. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. TriMark USA TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
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Chef Ferrell Alvarez: Built from Survival, Driven by Belief | Ep. 204
2w ago00:59:32Summary readyChef Ferrell Alvarez has helped shape modern Tampa dining through Proper House Group, the team behind Rooster & the Till, Ash, Alter Ego, Gallito Taqueria, and Dang Dude. But Episode 204 is not just about restaurants. It is about the life that built the chef. Ferrell sits down with Carl Fiadini for one of the most personal conversations in Walk-In Talk history, tracing his path from a fifteen-year-old dishwasher to one of Florida's most respected chef-owners. The conversation moves through mentorship, fatherhood, grief, survival, rebuilding, and the responsibility that comes when people believe in your dream before there is proof it will work. From the early influence of Marty Blitz and Maryann Ferenc at Mise en Place, to building Rooster & the Till with reclaimed wood, used furniture, and $60,000 raised through relationships, Ferrell's story is a reminder that restaurants are never just built with money. They are built with belief. Featured dishes from Ash include boquerones with herb oil, chili oil, fresh lime, and house-made focaccia, along with a look at the creative culture behind Proper House Group. This episode is about Tampa, resilience, leadership, and what it means to give more than you take. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. TriMark USA TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
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Inside Food Safety Ep. 3 | A $20,000 Alert: How One Notification Saved a Restaurant
3w ago00:25:34Summary readyWhat happens when a single notification prevents thousands of dollars in product loss? In Episode 3 of Inside Food Safety, we're on location at The Tampa Club with Executive Chef Thomas Mandzik and Eric Moore from Testo North America to discuss a real incident that occurred just one week after a new automated temperature monitoring system was installed. While away from the restaurant, Chef Thomas received an alert that a walk-in cooler wasn't operating normally. What initially appeared to be a minor issue turned out to be a refrigerant leak that could have resulted in the loss of nearly $20,000 in inventory before anyone returned to work. The conversation expands beyond that story to explore why modern kitchens are embracing technology, how automation supports—not replaces—professional chefs, and why food safety begins long before a health inspection. Topics include: How automated monitoring prevented a major inventory loss The true cost of refrigeration failures Why temperature logs alone aren't enough Leadership, systems, and creating a culture of food safety Balancing technology with craftsmanship in today's professional kitchen What restaurant operators can do to better protect their guests, staff, and business Recorded on location at The Tampa Club in downtown Tampa. Special thanks to Alissa Costello for making that happen! Inside Food Safety is hosted by Carl Fiadini and presented in partnership with Testo North America, exploring the people, technology, and best practices shaping safer kitchens across the foodservice industry.
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Chef Sherief Shawky: From Egypt to Unox, A Journey Built on Opportunity
Jun 1901:01:51Summary readyChef Sherief Shawky's journey is anything but conventional. Raised between Virginia and Egypt, Sherief's path began in a family-owned pizzeria before taking him through some of the industry's most demanding kitchens, working alongside award-winning chefs, opening restaurants, leading culinary teams, and ultimately becoming Corporate Chef and Team Leader for North America at Unox. In this episode, Sherief shares the experiences that shaped him—from learning to leave his ego at the door, navigating burnout, overcoming a serious back injury, and making the difficult decision to step away from restaurant operations at the height of his career. We also discuss mentorship, leadership, mental health in hospitality, his work as an ambassador for The Burnt Chef Project, and why he believes food remains the universal language that brings people together. Most importantly, this is a conversation about opportunity—recognizing it when it appears and having the courage to say yes. Topics Covered: • Growing up between Egypt and the United States • Working with Chef Sherry Yard and Chef Jamie Lynch • Lessons learned from high-pressure kitchens • Burnout, injury, and career transitions • Leadership and mentoring the next generation • Mental health and The Burnt Chef Project • Life at Unox • Why food is the ultimate connector Plus, Chef Sherief prepares two incredible dishes in the studio, showcasing the creativity, discipline, and culinary perspective that have defined his career. This is Episode 202 of the Walk-In Talk Podcast. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. TriMark USA TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
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Chef Thomas Mandzik on our 200th Episode Celebration Party, Community, and His Next Chapter in Texas | Ep. 201
Jun 1200:50:26Summary ready*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]" dir="auto" data-turn-id= "request-6951710a-0184-832c-9d32-bda2c450a8ea-0" data-turn-id-container= "request-6951710a-0184-832c-9d32-bda2c450a8ea-0" data-testid= "conversation-turn-1204" data-scroll-anchor="false" data-turn= "assistant"> Episode 201 picks up just days after Walk-In Talk Media celebrated its 200th episode at Tampa Club. What started as a milestone celebration became something much bigger: more than 120 hospitality professionals, chefs, operators, distributors, manufacturers, brand partners, creators, and friends gathered in one room to celebrate the community that has formed around Walk-In Talk Media. Chef Thomas Mandzik joins the show to reflect on the night, the energy in the room, the food, the sponsors, the Tasty Cam moments, and what it meant to see so many industry people show up for one another. From the Walk-In Talk Podcast ice carving and Crab Island Seafood dip display to the nonstop hospitality from Thomas and the Tampa Club team, the evening became a reminder that this industry is built on relationships. As Thomas put it: "Yes, we're competitors… but we're still all fans of each other." The conversation also looks ahead to Thomas's next chapter. This fall, he'll be leaving Tampa Club and heading to Corpus Christi, Texas, where he plans to open an intimate 20-seat restaurant built around his own vision, artistry, faith, and pursuit of a deeply personal dining experience. In studio, Thomas prepares two foie gras-driven dishes: Foie gras with squab, blue corn grits cake, Three Sisters composition, and jus. Bluefin tuna "ravioli" with foie gras mousse, mascarpone, Parmesan, basil emulsion, blood orange gastrique, yuzu aioli, and tomato ginger water. This episode is about celebration, community, gratitude, faith, risk, and the next chapter for one of Walk-In Talk Media's closest chef voices. Episode Takeaways Walk-In Talk Media's Episode 200 celebration became a true hospitality community moment. More than 120 industry professionals gathered at Tampa Club to celebrate the milestone. Chef Thomas Mandzik and the Tampa Club team helped create the culinary energy of the night. The event highlighted the power of relationships across chefs, operators, distributors, manufacturers, and brand partners. Thomas sees the Central Florida hospitality scene as competitive, but also deeply supportive. His move to Corpus Christi is rooted in family, faith, timing, and opportunity. Thomas plans to open an intimate 20-seat restaurant focused on artistry, memory, and elevated dining. The episode features two highly technical foie gras dishes built around squab and bluefin tuna. Hospitality at its best is about creating moments people remember. Episode 201 serves as both a recap of a major milestone and a preview of Thomas's next chapter. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. TriMark USA TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
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One Year Later: Chef Elijah Rock on Leadership, Fatherhood, and Letting Go of Control | Walk-In Talk Podcast Ep. 200
Jun 500:34:11Summary readyAlmost exactly one year ago, Chef Elijah Rock joined Walk-In Talk Media to discuss the early stages of building Bricks and navigating life as a new restaurant owner. A lot can change in a year. In Episode 200, Elijah returns to reflect on what the last twelve months have taught him about leadership, delegation, fatherhood, burnout, trust, and the reality of restaurant ownership beyond what guests see from the dining room. The conversation explores the pressure that comes with building something meaningful, learning to let go of control, empowering a team, and finding balance in an industry that rarely slows down. Along the way, Elijah shares how becoming a father has changed his perspective, why success often looks different than people imagine, and what it means to build something his daughter can one day be proud of. In the studio, Chef Elijah presents two dishes that reflect both comfort and restraint: 🍽️ Pork Chop 🍽️ Branzino with Green Bean Amandine, Radish & Herb Salad As Walk-In Talk Media reaches Episode 200, it felt fitting to spend the milestone with a chef whose story reminds us that hospitality is built one day, one service, and one decision at a time. Episode Takeaways Leadership begins when you learn to trust others. Delegation is not weakness, it's necessary for growth. Restaurant ownership often looks very different than it appears online. Burnout remains one of hospitality's biggest challenges. Fatherhood can reshape priorities and perspective. Success is rarely glamorous in the day-to-day. Great teams are built through empowerment, not control. The moments you miss are often the ones you can never get back. Simplicity and restraint matter in both food and life. Building something meaningful takes time, patience, and consistency. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com TriMark USA Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. Franki https://www.getfranki.com A platform connecting restaurants with high-intent diners through real experiences and user-generated content. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
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Inside Food Safety Ep. 2: The Most Dangerous Words in Hospitality, "We've Always Done It This Way"
May 2900:29:24Summary readyIn Episode 2 of Inside Food Safety, Eric Moore of Testo North America returns to discuss one of the biggest threats facing restaurants today, not a single catastrophic mistake, but the slow erosion of standards through complacency. From leadership and food safety culture to burnout, staffing challenges, and operational blind spots, Eric and Carl explore how small shortcuts can become dangerous habits when accountability begins to slip. The conversation also examines why the phrase "We've always done it this way" may be one of the most harmful mindsets in hospitality, and how strong leadership, employee empowerment, and consistent operating procedures help protect guests, staff, and a restaurant's reputation. The episode concludes with practical solutions operators can implement today, including automated temperature monitoring, proper thermometer usage, and leveraging technology to strengthen food safety systems while reducing operational risk. Inside Food Safety is a recurring Walk-In Talk Media series designed to bring practical food safety conversations directly to chefs, operators, managers, and hospitality professionals. Guest: Eric Moore, Food Safety Expert, Testo North America Follow Testo North America: Instagram: @testoamerica Connect with Eric Moore: LinkedIn: Eric Moore Takeaways Leadership sets the tone for food safety culture. Complacency is often more dangerous than isolated mistakes. "We've always done it this way" creates operational blind spots. Handwashing compliance remains one of the simplest indicators of kitchen discipline. Burnout and staff fatigue directly impact food safety performance. Proper thermometer use is still widely misunderstood throughout the industry. Technology can reduce human error and improve operational consistency. Automated temperature monitoring can help protect inventory, reduce risk, and improve response times. Continuous improvement is critical to maintaining safe, successful operations. Food safety is not separate from hospitality. It is hospitality. Segment Partner Testo Instruments - North America About Walk-In Talk Media Walk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry.
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Inside the NRA Show 2026: Chicago, Royal Cup Coffee, and the Energy Behind Hospitality with Ashley Peeples
May 2500:36:18Summary readyEpisode 198 – NRA Show Chicago Recap The National Restaurant Association Show always brings the food industry together at the highest level, and this year in Chicago was no exception. From nonstop movement on the show floor, to conversations with operators, chefs, manufacturers, and hospitality leaders from across the country, Episode 198 captures the energy, relationships, and momentum that continue to shape the future of foodservice. A huge thank you to Royal Cup Coffee & Tea for partnering with Walk-In Talk Media throughout the week and helping fuel the production from start to finish. What began as Pooch searching for "the package" across Chicago ultimately led right back to the Royal Cup booth and the cold brew powering the entire experience. Follow Royal Cup Coffee & Tea on Instagram: @royalcupcoffee ☕️ Special thanks as well to Connor Stewart and the National Restaurant Association Show team for the continued support, hospitality, and opportunity to help tell the story of one of the industry's most important events. This episode is about more than recap footage. It's about community, innovation, partnership, and the people continuing to move hospitality forward. 🎙️ Produced by Walk-In Talk Media #NRAShow #RoyalCupCoffee #WalkInTalkMedia #Chicago #Hospitality #FoodIndustry
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From New Orleans to Con Amor: Chef Taylor Dillon on Mexican Food, Identity, and Building with Purpose
May 800:41:37Summary readyChef Taylor Dillon's path into Mexican cuisine wasn't traditional, and that's exactly what makes this conversation interesting. Born and raised in New Orleans, trained in some of New York's most demanding kitchens including Daniel and Jean-Georges, Taylor eventually found himself completely immersed in the craft, history, and technique behind Mexican food. What started as curiosity turned into obsession, studying nixtamalization, grinding corn from scratch, and building a deeper understanding of a cuisine rooted in generations of tradition. Now, alongside his wife Kayla, he's built Con Amor, a restaurant shaped by passion, discipline, and a genuine respect for the culture behind the food. In this episode, we talk about identity in cooking, earning credibility inside a cuisine that isn't tied to your own heritage, opening a restaurant while building a marriage at the same time, and why some of the best chefs never stop learning. We're also joined by Leigh Wilson, Director of Marketing for Creative Loafing Tampa Bay, for another segment of What's Hot Tampa Bay, discussing the evolution of the local food scene and why chefs telling more personal stories through food is resonating now more than ever. This one is about culture, humility, growth, and building something with intention. Chef Taylor Dillon shares how growing up in New Orleans and training in elite New York kitchens shaped his culinary foundation. Why Mexican cuisine became a personal obsession, and how self-teaching nixtamalization changed his direction as a chef. The importance of respecting culture, technique, and tradition when cooking outside your own heritage. Opening Con Amor alongside his wife Kayla, and balancing marriage with restaurant ownership. Why collaboration and mentorship matter more than competition in today's culinary landscape. Leigh Wilson of Creative Loafing Tampa Bay joins the conversation for another segment of What's Hot Tampa Bay, discussing how the local food scene is evolving through more personal storytelling and chef-driven concepts. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com TriMark USA Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. Franki https://www.getfranki.com A platform connecting restaurants with high-intent diners through real experiences and user-generated content. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
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