Cooked with Eric Reed

Cooked with Eric Reed welcomes Stuart Powell, President & CEO of Cookshack , for a deep dive into the business and science of barbecue. Stuart shares the history of Cookshack, explains why yield and consistency matter more than most pitmasters realize, discusses competition BBQ versus restaurant BBQ, and offers practical advice for chefs looking to add smoked menu items. Along the way, the con...

Welcome back to Cooked with Eric Reed — Episode 2 is here! In this episode, Eric sits down with Ryan Catarozoli, Director of Key Accounts at Hatco , to break down everything you need to know about the National Restaurant Association (NRA) Show — one of the biggest events in foodservice. From must-see innovations and industry trends to behind-the-scenes trade show stories , this episode gives you a...

Cooked with Eric Reed Ep. 1 | What Do Foodservice Reps Actually Do? (Intro + Trade Show Stories) Welcome to the very first episode of Cooked with Eric Reed ! In this intro episode, Eric Reed from Midwest Professional Reps breaks down what a manufacturers rep actually does in the foodservice industry—and why it matters more than you think. Joined live from a trade show in Kearney, Nebraska, Eric’s...