Walk-In Talk Podcast

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.

In Episode 2 of Inside Food Safety, Eric Moore of Testo North America returns to discuss one of the biggest threats facing restaurants today, not a single catastrophic mistake, but the slow erosion of standards through complacency. From leadership and food safety culture to burnout, staffing challenges, and operational blind spots, Eric and Carl explore how small shortcuts can become dangerous 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.

This week on the Walk-In Talk Podcast, we sit down with Kevin Rasberry, a chef whose work often begins when things are already broken. Kevin is the Director of Culinary and Executive Chef at The Grove at Trelago, and in recent months he's been sent across Florida, Clearwater, Jacksonville, and Tallahassee, stepping into kitchens after chefs quit, teams fractured, or leadership gaps appeared. He's the chef who gets the call when stability and execution matter most. Joining the conversation in studio is Michael Collantes, chef-owner of one-Michelin-star Soseki and Bib Gourmand recipient Sushi Saint, and now part of the Walk-In Talk Media team. Michael participates in the interview, adding perspective from the Michelin level on leadership, consistency, and long-term sustainability. In the kitchen, Kevin cooked two standout dishes: A beautifully executed hanger steak dish, rich, balanced, and precise A tilefish preparation, clean, restrained, and technique-driven This episode isn't about accolades or polish. It's about endurance. About forcing growth when comfort sets in. About leading teams, building something of your own, and continuing to learn when motivation runs thin. No shortcuts. Just the work. 🔑 Episode Takeaways • Leadership often means showing up after others have left • Consistency matters more than recognition • Growth requires intentional discomfort • Building a personal brand while holding a demanding chef role is possible, but not easy • The chefs who last are the ones who keep learning, even when they're tired 🤝 Sponsors & Partners Support for Walk-In Talk Media comes from: 🧰 Metro Foodservice Trusted by kitchens that need storage and workflow solutions that perform under pressure 🔗 https://www.metro.com RAK Porcelain USA Professional-grade tableware and glassware designed for chefs who demand performance and presentation 🔗 https://www.rakporcelain.com Aussie Select Premium Australian lamb products trusted by chefs for quality and consistency 🔗 https://aussieselect.com Pass the Honey Single-origin honey and honeycomb celebrating ingredient-first storytelling 🔗 https://passthehoney.com Crab Island Seafood Chef-driven seafood products built on flavor and integrity 🔗 https://crabislandseafooddip.com Citrus America Delivering fresh Florida citrus and juice solutions to foodservice professionals nationwide 🔗 https://www.citrusamerica.com ❤️ Cause-Aligned Partners The Burnt Chef Project Providing mental health support and resources for hospitality professionals 🔗 https://www.theburntchefproject.com Operation BBQ Relief Serving communities in need with hot meals prepared by volunteer pitmasters 🔗 https://operationbbqrelief.org

🎭 EPISODE SUMMARY Mardi Gras at the Table: King Cake, Culture, and Culinary Legacy This special Mardi Gras edition of Walk-In Talk steps away from the stove and into tradition. Rather than a typical cooking session, this episode centers on king cake as cultural ritual, bringing together James Beard winners, Michelin-starred perspective, and one of the most respected food writers covering New Orleans today. Mr. Johnny Clutch, Pooch Rivera personally drove multiple king cakes from New Orleans to the studio, honoring the idea that some foods deserve to be carried, not shipped. At the table are king cakes from Brennan's Restaurant, gifted by the Brennan family, a James Beard Award–winning king cake from Dong Phuong Bakery, and a collaborative cake from James Beard recipient Neal Bodenheimer, owner of Cure and board chair of Tales of the Cocktail, created with Ayu Bakehouse and baked by Kelly Jacques, Food & Wine's Best New Chef of 2025. Joining the conversation is writer and author Matt Haines, making his third Mardi Gras-time appearance on the show, helping unpack what Mardi Gras and king cake truly represent beyond spectacle. Also in studio is one-Michelin-star chef Michael Collantes, who brings a Michelin-level lens to tradition and helps bring a cocktail recipe from Bodenheimer to life. This episode connects James Beard and Michelin worlds, chefs and writers, ritual and evolution, showing how food culture endures when it's treated with respect. This isn't about recipes. It's about meaning. 🔑 KEY TAKEAWAYS King cake is ritual, not novelty Timing, intention, and origin matter more than trend or distribution. Tradition doesn't conflict with excellence James Beard and Michelin recognition can coexist with deep cultural respect. The journey is part of the story Physically transporting food reinforces its value and cultural weight. Food, drink, and storytelling are inseparable Cocktails, baked goods, and conversation together preserve memory and meaning. Writers and chefs protect culture in different but complementary ways Both are essential to keeping culinary traditions alive. 🤝 BRAND & CAUSE PARTNERS Brand Partners Metro Foodservice Solutions https://www.metro.com RAK Porcelain USA https://www.rakporcelain.com Crab Island Seafood Dip https://www.crabislandseafooddip.com Citrus America https://www.citrusamerica.com Cause Partners The Burnt Chef Project (North America) https://www.theburntchefproject.com Operation BBQ Relief https://operationbbqrelief.org Hogs for the Cause https://hogsforthecause.org

Belonging is not something you arrive at. It is something you build. In this episode of Walk-In Talk Media, Carl Fiadini sits down in studio with Marina Baronas, hospitality leader and author of A New Life, A New Menu: An Almanac of Belonging. Raised across Lithuania, Russia, and Azerbaijan, Marina came to the United States at nineteen without speaking English and built a life through the unseen work of hospitality. Her journey moves through kitchens, dining rooms, leadership, motherhood, burnout, and reinvention, offering an honest look at service as lived experience, not performance. Joining the conversation is Chef Carl Riding, who came up through hotels and kitchens before stepping away from the line to build Crab Island Seafood, a small, independent, chef-driven company producing elevated crab dips. Together, they explore dignity in invisible labor, identity beyond titles, redefining success without leaving hospitality, and why this industry continues to feel like home even after it takes its toll. This episode is for anyone who has carried their roots across borders, worked until they were unseen, or searched for belonging inside the hospitality industry. What to Expect From This Episode Immigration, identity, and finding belonging through hospitality The emotional cost of invisible labor and long-term burnout Front of house and back of house perspectives shaped by hotels and kitchens Redefining success without walking away from the industry Why hospitality continues to feel like home, even after reinvention Brand Partners Crab Island Seafood https://www.crabislandseafooddip.com Metro Foodservice Solutions https://www.metro.com RAK Porcelain USA https://www.rakporcelain.com/usa Pass the Honey https://www.passthehoney.com Trade Show & Event Partners New York Restaurant Show https://www.nyrestaurantshow.com California Restaurant Show https://www.californiarestaurantshow.com Florida Restaurant Show https://www.flrestaurantshow.com Pizza Tomorrow Summit https://www.pizzatomorrow.com U.S. Culinary Open (NAFEM Show) https://www.usculinaryopen.com Cause Partners We Support The Burnt Chef Project https://www.theburntchefproject.com Operation BBQ Relief https://operationbbqrelief.org Hogs for the Cause https://hogsforthecause.org Sustainable Supperclub https://www.sustainablesupperclub.org

In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope. Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his Perfect 200 rub and honest talk about the grind of the competition circuit, marriage on the road, barbecue family and why he still watches every face in the room when people take that first bite. Together, Stan and Tillman dig into why barbecue has such a deep emotional pull, how the barbecue community shows up for each other, and what it means to use food as a vehicle for comfort, connection and service. Key takeaways: • What it takes for Operation BBQ Relief to activate in places like Jamaica and why safety, dignity and cultural respect matter as much as the food. • How a pulled pork sandwich, a parking lot and one stranger's gratitude helped Stan find his "why" and changed how he sees the work forever. • Why competitive barbecue is a family sport for Tillman, how his wife Amy became the real secret weapon, and why the barbecue community feels like a second family. • Simple ways listeners can get involved, from volunteering with OBR at OBR.org to supporting the people doing the cooking in their own communities. About Walk-In Talk Podcast and Walk In Talk Media: Walk-In Talk Podcast is hosted by food industry veteran and storyteller Carl Fiadini, shining a light on the flavor, the hustle and the heart of the industry. Walk-In Talk is the official podcast for the New York, California and Florida Restaurant Shows and the Pizza Tomorrow Summit, and the on-site media partner for the US Culinary Open at the NAFEM Show. Walk In Talk Media is also the North American media platform for The Burnt Chef Project and regularly supports cause driven partners like Operation BBQ Relief and Hogs for the Cause. Recorded at Ibis Images Studios, where food photography comes alive and Carl gets the first bite. Learn more at thewalkintalk.com. Mentioned in this episode: Aussie Select - Fully cooked, premium Australian lamb Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor. RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.