Confessions Beyond the Food

In Part 2 of Confessions: Beyond the Food , the conversation shifts from winning… to what it takes to sustain it. After early success, the real test isn’t talent — it’s leadership, discipline, and how you show up when people are counting on you. Preston Nguyen opens up about what it’s like leading in high-pressure environments — from running kitchens at international music festivals to working alo...

At 18, Preston Nguyen didn’t plan on competing in the World Food Championships. He was going to volunteer. Instead, a last-minute opportunity put him in the competition — alongside his parents — going up against chefs with decades more experience… and they walked away as Rookie of the Year. In Part 1 of Confessions: Beyond the Food , Preston shares how everything changed — from a COVID pivot into...

AI isn’t the barrier in distribution. Culture is. In this episode of Confessions Beyond the Food , Nancy sits down with Ian Heller — AI expert and Chief Strategy Officer at Distribution Strategy Group — to explore what’s really slowing adoption across foodservice, sales, and manufacturing. They unpack: • Why this AI shift is fundamentally different from past technology cycles • The growing gap bet...

Foodservice sales has always been built on relationships. But what happens when intelligence evolves? In this episode of Confessions Beyond the Food , Nancy sits down with Dr. Elena Park, an AI strategist specializing in sales transformation, to explore how artificial intelligence is already influencing territory management, pricing strategy, commission models, and performance expectations across...

Life can pivot on a single decision — sign the contract, board the plane, lace up before dawn. Shawn Porter’s journey spans a family legacy of military service, deployment to Iraq, and now leading one of the largest sales districts at Edward Don & Company. He shares what it was like returning home to a world that hadn’t changed — while he had — and how he learned to replace military structure...

In this episode, Nancy Ridlen sits down with Jeanette Brick, President of iSi North America, for a grounded, no-fluff conversation on leadership built on customer truth, mentor-driven growth, and disciplined listening. Jeanette explains why learning to sell before leading marketing keeps brands from talking to themselves - and how retail instincts translate into food service, where emotional conne...

When friends and colleagues get together, you’re bound to learn—and laugh. In this episode, host Nancy Ridlen, Principal at W3 Sales , sits down with Shannon Tallon, VP of Merchandising at Edward Don & Company , for a candid conversation about growth, leadership, and facing fear head-on. Shannon pulls back the curtain on the moment her promotion felt both surreal and deeply earned. Together, N...

What does it take to build a national pastry brand without losing your soul—or your partner? Nancy Ridlen sits down with KRMA Foods co-founders Rachel Oostman and Marine Crile to share the real story behind their QVC debut, late-night spreadsheets, and the values that kept them grounded when things got tough. They unpack how their partnership evolved, the principles that shaped their culture, and...

From sales strategy to social influence — and a little bourbon in between 🥃  This week on Confessions Beyond the Food, Nancy Ridlen sits down with Anthony Salemi, VP of Strategic Sales at Ace Mart and the man behind Bourbon Badass. They talk about how the foodservice industry is evolving, what fuels his competitive spirit, and one powerful moment that brings it all back to what really matters. ...

What happens when a chef known for speed, standards, and scaling brands decides to flip the script and live “God first, family second, work third”? We sat down with our friend John Franke—chef, leader, and founder of Franke Culinary Consulting—to talk about faith in a high-pressure industry and how convictions hold up when tickets are firing, clients are waiting, and home life is loud. John opens...

What happens when a civil engineer discovers his true calling isn’t in concrete and steel—but in cast iron and cornbread? Meet Myles, the founder of Myles Comfort Foods , who traded spreadsheets for skillets and built a frozen food brand that’s shaking up supermarket aisles. In this episode, Myles shares his extraordinary journey from corporate burnout to Food Network competitor to bold food entre...

Nancy Ridlen shares ten hard-earned lessons for women in foodservice, sales and entrepreneurship, drawing from her 25 years of experience navigating spaces that weren't always built for women. These personal confessions offer a roadmap for staying authentic while confronting biases and building successful careers in any industry. Embrace Who You Are Know You Will Face Challenges Understand Co...

What separates a top-tier sales rep from the rest? Jason Morgan, DSR of the Month at Edward Don & Company, shares how a customer-first mindset, operational insight, and strategic problem-solving helped him earn one of foodservice’s highest honors. In this episode:  • How Jason uses his restaurant background to anticipate customer needs  • Managing multiple roles: sales, logistics, credit &...

10 Real Things to Make the Job Fun So let’s be honest, work is work. But, that doesn’t mean it has to be boring, stressful, or something you just ‘get through’. At W3 Sales we believe that fun isn’t just a perk, it’s a part of the process. From inside jokes to team banter to real vacation and Think Tanks that spark some really crazy ideas we found that building a connected, energized culture makes...

In this episode of Confessions Beyond the Food , listeners are taken behind the scenes with restaurant industry veteran and creative powerhouse Mark Brezinski—author of Fork Fight and the visionary behind some of the country’s most iconic dining concepts. From the early days of Macaroni Grill to the launch of Pei Wei and collaborations with brands like Pizza Hut and Velvet Taco, Brezinski has left...

Want the real deal on what it takes to build a successful food service business? Nancy Ridlen keeps it honest, sharing a decade’s worth of hard-earned lessons they don’t teach in business school. After landing two dream clients, she thought she’d made it—but real growth came from the unexpected twists, tough decisions, and learning to lead with clarity over people-pleasing. As an Enneagram Three “...

On this episode of Confessions Beyond the Food , Liz Oba takes us on a deliciously personal journey—from hospital dietitian to Real Food Mission Ambassador at Thomas Cuisine. Her story is filled with food love, health revelations, and plenty of myth-busting along the way. Food Was Her First Love: Growing up with adventurous-eating parents, Liz learned to try new foods without fear or pressure—whet...

Bill Burden and his daughter Jennifer Rolander explore the deep connections of family, legacy, and leadership that define their business journey. Their conversation reveals how childhood experiences shaped their professional paths and the critical importance of mentorship in family-run enterprises.  • Bill's journey in Burden China from childhood involvement  • Jennifer's early influence...

Just in time for Valentines' Day! 😍  The Real Life Willy Wonka of the Midwest, Dan Abel Jr joins Nancy Ridlen on the latest episode.  Dan shares how he scaled the family business without sacrificing quality. What is so fascinating about the company history is that the Bissinger's roots go back to 1668 in Paris, France, and revolve around King Louis the XIV & Napolean Bonaparte! For...

Jennifer Rolander's journey through the food service industry reveals the importance of passion, connection, and mentorship in achieving success. Her experiences highlight the value of lifelong learning and the profound impact of fostering relationships, especially among aspiring culinary professionals.  • Jennifer’s early experiences in her family's pottery business  • Transitioning fro...

Celebrating 10 years of W3 Sales provides a platform for reflection, growth, and valuable lessons learned. Nancy delves into the importance of learning from mistakes, nurturing team culture, adapting to market challenges, and embracing failure as part of the journey. • Reflecting on the past as a critical step for growth  • Importance of learning from mistakes to avoid the insanity cycle  • People...

We explore the importance of relationships and a people-first culture in the food service industry with Jeff Griffiths, President of eSource Miller & our host, Nancy Ridlen. From employee empowerment to customer connections, this episode is packed with insights on creating a thriving business environment.  • Discussing the journey and experiences in the food service industry  • Importance of r...

What if you could transform a century-old company's digital presence while preserving its cherished traditions? Caroline Webre, Ben E Keith's innovative social media marketing manager, shares her inspiring journey of revitalizing this well-established brand's online footprint. With a focus on meaningful interactions over mere follower counts, Caroline reveals her strategies for alig...

How did Chef David Burke rise from a time when being a chef wasn't highly regarded to become an international culinary ambassador? Listen as we promise to reveal the secrets behind his remarkable journey. From his inventive cake pop creations to his travels across 30 countries, Chef Burke's story is a testament to passion and perseverance in the culinary world. Managing multiple restaura...

What happens when you blend the precision of computer science with the heart of hospitality? Join host Nancy Ridlen in this insightful episode of Confessions Beyond the Food as she interviews Aaron Fish, CEO of Trestle Hospitality Concepts. Aaron shares how senior living communities are transforming with strategic growth, creative revenue opportunities, and elevated dining experiences to meet the...