Chefs Can't Cook Podcast with Manny Pompee.

I've covered a lots of topic about the restaurant and hospitality industry on the podcast. Not in my wildest mind would I think about sending my mom or any mother, figured of mine a vase with half fried chicken and flowers. In my opinion I feel like the fast food company is a little out of touch with their marketing strategies. When it comes to a holiday like mother's day.

On this episode of the show I talk about. An interesting article about a popular breakfast ,cereal that's making peoples sick in four states. And that popular cereal is lucky Charms ,at least 139 peoples have reported they vomited and had diarrhea after eating a bowl of the cereal. The FDA and The DOH said it has received either Complaint and potentially associated with the lucky Charms. I feel li...

Don't eat old Thanksgiving leftovers.once the leftovers are put away in the fridge,you have a few days to eat them before they become bad. The amount of day you have until you can eat your amazing Thanksgiving leftovers is 3 to 4 days max. Happy Thanksgivings thank you for listening until next eat well

On this episode of the show I get to talk about the weirdest food, from around the world. It's time to take a trip around the world and delve into all the usual food that peoples consider staples food in theirs countries.from Haggis in Scotland ,black pudding (blood sausage) to century old egg from China.https://youtu.be/40sOu3CCyK8

On this episode of the show I want to shared my thoughts , on the new ways the fast food restaurant and hospitality industry are coming up with solutions to the labor shortage that they facing. Some of us in the restaurant industry see robots as taking over some kitchen and eliminating chefs and cooks. But other in the industry see as costs saving revolutions. However you feel about the existence...

On this episode i shared what would I want to eat for my last meal. The sky's the limit anything I want ,I don't want to get bogged down in the finality of the situation. This is not the first time I was ask this question, but something I think about constantly. After all,my life is focused on and consumed by food. So I have some pretty strong feeling on the subject.

On this episode I finally got a chance to express my opinions about the new covid rules. For New York city restaurants where guests have to show their vaccination card if they want to dine inside. I'm not against vaccination but I do wish the health officials can come. With a better plans for restaurant workers and dinner without having to segregated their diner and restaurant workers .from the va...

"Train people well enough so they can leave .Treat them well enough so they don't want to." Well I wish I could say that's what we are experiencing in the food and restaurant industry. Cooks and chefs are quitting at a rapid rate because of unfair wages and are tired of the way some of us cooks and restaurant workers have been treated in the past.

Culinary grad and Baker, pastry chef Alaiah Andrews. Is on a mission to bring joy and love through her vegan baked goods. it's not easy being a pastry with multiples food allergies, but that hasn't stop her from creating incredible food to cater to others with similar food allergies. You can check out pastry chef Alaiah amazing baked goods on her website www.confectionsbyalaiah.com and also on @co...

On this episode of the show I get to share some exciting news with you the audience. After a year long hiatus from the kitchen due to the pandemic.im finally going back to work in a professional kitchen to do what I love which is cooking. I can't wait to be see the kitchen and the changes that has been made to make it safer for the staff.

I recently took a trip down to the Big easy on a culinary adventures. With a good friend of mine, I must say this beautiful mysterious and historical state did not disappoint with the food and peoples that live there.one of my favorite things to do when I arrive to this beautiful place is to go to Cafe du mode for a beignet and watch the steam boat on the Mississippi river. And that my friend is N...

On this episode I'm join by Aldous Ligonson a return guest on the show. The last time he was on the show was during the pandemic when everything was up the air . As things are getting back to normal, I wanted to bring him back to catch up on what his been up too. Also we got a chance to talk about the labor shortage in the hospitality industry and also debate on what's really important to us cooks...

As Captain America said, "Dare to dream the highest dreams and you will make a difference." Chef and comic lover, Carlos Perez, has embarked on a new adventure outside of the kitchen by starting a comics-inspired apparel line, Unified-Nerds. The business combines his passion for comics and the desire to do good by donating a portion of his profits to charity to help make the world a better place....

Self-taught baker and Bronx native, Kay Elle, is changing her community one cupcake at a time. Togetherness has always been a theme in Kay's life; this has been applied to her food blog, Made by Kay Kitchen, and event series, Lit Black Foodie. Her mission is to invest, contribute and empower black chefs and bakers. This was visible in her first Lit Black Foodie Pop Up in the Bronx, which highlight...

A mentor is defined as an experienced and trusted adviser. Everyone serves as a mentee at some point in time. While in this position, it is an opportunity to learn and figure out your most efficient way to apply the lessons. Under my mentors, I have learned key traits needed to navigate the culinary industry such as patience, listening, the importance of working in a clean and organized environmen...

Sharing the power of love through flavors of foods is the mission statement of Chef Edison; this serves as a vehicle to express his passion. With inspiration from his wife, LaTiana, Chef Edison developed a custom line of spice rubs and blends, Mays Culinaire. Try these delicious combinations for yourself at www. MaysCulinaire.com

Sharing the power of love through flavors of foods is the mission statement of Chef Edison; this serves as a vehicle to express his passion. With inspiration from his wife, LaTiana, Chef Edison developed a custom line of spice rubs and blends, Mays Culinaire. Try these delicious combinations for yourself at www. MaysCulinaire.com

"The customer is always right", is a phrase that was coined by retailers such as Harry Gordon Selfridge in the early 1900s, to convince customers they would receive a high level of service. Over the last century, this motto has taken on a new meaning. In my experience as a Chef, I believe this phrase is nonsense; it's time to change the narrative.

Traveling the world allowed Corinne Cuozzo, a Sicilian American, to learn about different cultures. Those experiences have influenced her work in different mediums as a food blogger, artist, and content creator. Overcoming difficulties with expressing herself as a child with ADHD, Corinne's goal is to inspire others to take a chance on themselves and go after their dreams. Corinne could be found o...

Critical Chef Podcast creator, Kelvis Cedeno has a vast amount of experience from being a Chef and Army Veteran. Numerous years working at all levels within the fast-paced culinary industry has helped form his views of food; which leads to the question, what will we be eating in the future?

For many, leading up to the beginning of a new decade, 2020, was a chance to set goals and aspirations to achieve. However, once the pandemic began three months into the new year; there was a shift in the atmosphere and uncertainty arose. This event placed a spotlight on front-line workers that are needed to help us function daily despite possible danger; such as Nathalie Taveras, an essential wor...

During the first season of the podcast, a few audience members sent interesting questions for me. Take a listen to my response for more details about my life and career.  

Captivated by the aromas in the kitchen while working as a dishwasher, sparked an interest in Wade. With dedication and perseverance, he was able to achieve his goal of becoming a cook within a few years. The sky’s the limit for this future head chef. 

Surrounded by a family of entertainers while growing up in Peru, it was only natural for Bruno to gain a charming and charismatic attitude. These traits are helpful aids used for his current position as a server. Often admired by his laissez-faire attitude, Bruno's true passion is becoming a professional wrestler. 

Originally from Wisconsin, Chef Alex made his way to Florida for a change. From line cook to currently serving as head Banquet Chef at the Marriott Key West, Chef Alex is living his dream through sharing his passion for using amazing locally sourced ingredients to create delicious dishes.