Walk-In Talk Podcast

Send us a text The heart of the culinary industry isn't found in offices or award ceremonies – it's at the stove. Chef Brent Weathers proves this with every dish he creates and every truth bomb he drops in this refreshingly honest conversation about what really happens behind kitchen doors. Unlike many of his contemporaries who chase titles and management roles, Brent deliberately chose a differen...

Send us a text How do you blend passion and business in the food industry? Paul Pedrow has mastered this combination through his remarkable journey from a high school pizza shop employee to a key executive at Restaurant Events LLC, where he now leads major industry trade show Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 p...

Send us a text Dawn breaks over Tampa's shrimp docks as Chef Thomas Parker begins a culinary odyssey that will fundamentally transform how he approaches his craft. This powerful journey, captured in Walk- In Talk Media's debut mini-documentary, takes us beyond the polished restaurant plates to the weathered hands that first touch our food. At the docks, we meet shrimper, "Morris Gump", a character...

Send us a text The sizzle of fat dripping onto hot embers, the aromatic smoke wafting upward, and the unmistakable char marks on a perfectly grilled steak – few things speak more directly to our primal connection with food than cooking over live fire. For Chef Aaron Brooks, this elemental approach to cooking bridges his Australian roots and his current home in Miami's vibrant culinary landscape. G...

Send us a text Chef David Reyes shares his remarkable journey from Chicago's Humboldt Park to culinary innovation at St. Pete Distillery, revealing how experiences in European Michelin kitchens and family traditions shaped his cooking philosophy. • Growing up in inner-city Chicago during the 1980s amid violence and danger • Learning foundational hospitality principles at grandmother's table where...

Send us a text Sacrifice, resilience, and cultural pride converge in this profound conversation with Chef Nelson Millán, whose remarkable journey from Puerto Rico to global culinary ambassador demonstrates the transformative power of unwavering commitment. Born in Puerto Rico and initially pursuing law to please his father, Millán's life changed course when he discovered his true calling in the cu...

Send us a text When Chef Fionna España was told she should "just stay home" because she had "too many kids" to become a real chef, she didn't just push back—she made history. As the first female president of the LA chapter of the American Culinary Federation in over 100 years, this proud Latina executive chef has transformed barriers into stepping stones. "I didn't realize that it was a male-domin...

Send us a text We dive into the inspiring story of Aaron Norris, member of Hog Addiction Team and winner at Hogs for the Cause 2025, where they raised over $50,000 for pediatric brain cancer research while taking home the Grand Champion title. • Aaron shares his journey from growing up on an Indiana farm to launching innovative cooking equipment • Rural upbringing instilled values of faith, persev...

Send us a text When adversity strikes, some crumble under its weight while others transform it into remarkable opportunity. At just 21 years old, Chef Christian Barruos-Brens exemplifies the latter, having built a thriving culinary career from the most challenging circumstances life could throw his way. Christian's remarkable journey began at 16 when his mother's cancer diagnosis became the cataly...

Send us a text Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operati...

Send us a text Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operati...

Send us a text Chef Imrun Texeira takes us on a powerful journey through the intense world of professional kitchens, from his humble beginnings as a 14-year-old dishwasher to competing on Top Chef Canada and staging at the world-renowned Noma restaurant. With remarkable candor, he reveals how his multicultural heritage—blending Northern Indian, East African, British, and Canadian influences—shaped...

Send us a text The inaugural US Culinary Open at NAFEM in Atlanta brought together world-class chef talent, premium ingredients, and a media team determined to document every moment of culinary excellence.  Have you ever wondered what happens when top culinary professionals compete on a world-class stage? Our team spent five intense days (working upwards of 18 hours daily) capturing the tornado of...

Send us a text Chef Matthew Beaudin explores the intersection of culinary innovation and sustainability while advocating for responsible seafood sourcing. His discussion sheds light on global sourcing practices, community engagement, and the vital role of consumer awareness in conservation efforts. • Chef Matthew's diverse culinary background and its effect on his approach  • Importance of the Sea...

Send us a text Anthony Martorina's culinary journey, from film editing to becoming a well known food critic, unfolds in a lively discussion about Chicago's dining scene, memorable food experiences, and innovative trends in cuisine. Tune in to learn about the art of judging food and discover tips for aspiring creators passionate about sharing their love for gastronomy. • Introduction of Anthony Mar...

Send us a text Author and journalist, Matt Haines explains how King Cake is more than just a dessert; it's a cultural celebration that blends history, tradition, and culinary artistry, especially during Mardi Gras. The episode explores the origins, varieties, and the community rituals surrounding King Cake, highlighting its significance in New Orleans' seasonal festivities. Plus, chef Sara Salgado...

Send us a text The latest podcast episode explores the inspiring journeys of Chef Cynthia Romstadt and Chef - turned Proteins Salesman, Curt Hicken, who share their insights on unique ingredients, culinary competition preparation, and the evolving role of women in the kitchen. Throughout the episode, they emphasize the importance of mentorship and the storytelling aspect of cooking, encouraging li...

Send us a text Chef Paul Gaskins shares his culinary journey influenced by Southern roots and global flavors while navigating a major renovation at the Inn of Celebration. He emphasizes the importance of innovation in dishes while leading and motivating his culinary team to embrace change and excellence. • Chef Paul introduces himself and his culinary background  • Highlighting innovative dishes l...

Send us a text Chef Opal Poullard's journey from the military to the culinary world is an inspiring tale of resilience and dedication. She shares her experiences, from competing on Food Network's Chopped to her upcoming goals of fostering the next generation of chefs through mentorship. • Chef Opal's military background and its influence on her culinary career  • Transitioning from the military to...

Send us a text The Walk-In Talk Podcast explores the interconnectedness of food, ambiance, and emotional experience in dining with insights from Chef Kevin Rasberry and Tina Davis from RAK Porcelain USA. They discuss the power of colors, shapes, and tableware in enhancing culinary presentation, especially in assisted living environments, emphasizing the importance of making every meal memorable. ...

Send us a text Join us for an illuminating conversation with the extraordinary Chef Lance Nitahara as he takes us on a personal culinary journey from the tropical shores of Oahu to the esteemed Culinary Institute of America (CIA) and beyond. Discover how Chef Lance masterfully marries his Hawaiian heritage with classical culinary traditions, transforming these influences into an innovative approac...

Send us a text Rising celebrity chef Mario Brugnoli, fresh off his success on the Food Network's "Chopped," joins us for a flavorful conversation that transcends the kitchen. Mario shares his journey through the world of fatherhood and restaurant ownership, offering a glimpse into his creative mind with dishes like his unique soufflé pancake and Grandpa Larry's Benedict—a family recipe with roots...

Send us a text Are you ready to dive into the exciting world of cooking? Join us for a captivating chat with renowned chefs Tony Van Hang and Scott Craig. Tony will wow us with his love for food and incredible skills, presenting dishes like goat cheese and broccoli stuffed chicken breast and crispy skin Gulf snapper—each a true work of art, beautifully showcased through John's photography. Then, w...

Send us a text Unpack the myths and realities of organic foods with us as we sit down with food safety expert Kiley Harper Larsen and food-inspired traveler Pooch Rivera. Have you ever wondered if organic produce truly offers a healthier or more environmentally friendly option? We promise to enlighten you as we explore these common misconceptions and dive into the recent organic carrot recall by G...

Send us a text Join us for an engaging session with Mike Molloy, the mastermind behind some of the most innovative plant-based creations at Lowe's Hotel, Universal Orlando. Imagine a vegan tuna crafted from liquid nitrogen-treated watermelon, crusted with sesame seeds and spices—it's a culinary adventure that challenges the norms of contemporary dining. As we catch up with Mike, we reminisce about...