Total Food Service and L.Sashin & Associates

Total Food Service

Business EN ↓ 8 episodes

Total Food Service delivers the latest restaurant business news, industry trends, exclusive interviews and commercial product updates nationwide.

Author

Total Food Service and L.Sashin & Associates

Episodes

EDU #6 – Culinary Education Leaders: How Nassau Community College Prepares Students in Foodservice and Hospitality 15.06.2026 31:10

Founded in 1959 to address the technical gap highlighted by the launch of Russia’s Sputnik, Nassau Community College has evolved from a courthouse office in Mineola to facilities at the former Mitchel Airfield to its current form today has always focused on career readiness. NCCs Culinary Arts program delivers a hands-on Associate Degree in Applied […]

VBS #124 – Half Sour: How Pickling and Fermentation Help Restaurants Build Flavor, Reduce Waste, and Create Distinctive Menus 11.06.2026 28:06

Half Sour: The Full Story on Pickling and Fermentation dives deep into the vibrant world of pickling and fermentation, uncovering the history, science, culture, and craft behind the foods that bubble, brine, and transform. Our panel explores how these ancient preservation techniques have become essential tools for the modern restaurant—driving bold flavor development, reducing waste, […]

VBS #122 – Why Some Restaurateurs Are Expanding While Others Retreat 04.06.2026 30:29

While some restaurateurs are closing their doors and others are paddling hard just to stay afloat, another group is charting a very different course. These are the highly successful operators who built their existing restaurants the right way, with strong systems, smart leadership, and a clear vision. Because they’ve run their businesses correctly, they’re positioned […]

VBS #123 – Mike Kurtz: From Pizzaiolo to Mike’s Hot Honey 04.06.2026 31:31

From Pizzaiolo to King Bee of the Hot Honey business Mike Kurtz has a story to tell. Today on the Virtual Breakfast Sessions Mike will share his journey from Brooklyn to Brazil to the Nation and back again.

EDU #7 – How Montclair State University Prepares Students to Tackle Food Insecurity, Sustainability, and the Future of the Food System 19.05.2026 32:14

Every plate tells a larger story—shaped by the many minds and hands that guide food from need to nourishment. Today, we explore one vital tributary in that educational river: Montclair State University. Their programs equip students to build a healthier, more sustainable future by addressing urgent global challenges including food insecurity, climate change, and sustainable […]

VBS #121 – What Keeps Americans From Eating More Fish, from Price and Freshness to Supply and Demand 14.05.2026 36:11

Seafood consumption soars around the world, but here in the USA there seems to be barriers that hinder wider acceptance. America isn’t hooked on eating fish for a mix of cultural, economic, and operational reasons. Founded in 2020 during COVID-19, the IRC advocates for independent restaurants and bars, securing relief and advancing policies that support […]

EDU #5 – Why Rockland County CC’s Culinary Center Is Ranked Among the Best 29.04.2026 32:09

Highly ranked, by Chef’s Pencil, Rockland County CC Hospitality and Culinary Center offers both credited and non-credited programs that service the professional that wants to move up the ladder, to enthusiasts that want to up their game, to youth programs where children in grades 4-8 can learn their way around a kitchen. Whatever level that […]

EDU #4 – How Salem High School Built a Pro-Level Culinary Program 24.04.2026 29:12

Salem High School has a student population of 952. By high school standards, that is not a large campus. So how does a school of that size sustain a thriving Culinary Arts program where students learn to cook, bake, and prepare for careers in the restaurant and hospitality industry through a blend of kitchen training, […]