Walk-In Talk Podcast

Send us a text Hello food fam! This is the Walk-In Talk: podcast- I'm your host, Carl Fiadini  We're podcasting on-site at The Karol Hotel in beautiful Clearwater-St Pete,Fl .. if you haven't been to this property yet… get here! It's top notch, with all the amenities you expect from a Tribute Portfolio hotel!   I must tell you that your dining experience with Chef Thomas Parker & company will be t...

Send us a text Had a great day at the NAFEM Show in Orlando! A big thanks to Citrus America for partnering with Walk-In Talk Media!  Give them a look: www.citrusamerica.com  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, red...

Send us a text Hello fam and Welcome to Walk In Circles Podcast, where Circle C Farm owner, Nicole Cruz and me, Carl Fiadini, founder of Walk-In Talk: Podcast get into what propels the business of agriculture and food.. Why are Chicken farms burning to the ground? Listen in… *This is EP28 of the Walk-In Talk Podcast; but also EP3 of the Walk- In Circles Podcast series. We'll be looking to deliver...

Send us a text Today's topics: Adversity, Resolve, and Focus  Fighters, fight and simply don't quit! Meet Jason Schofield, former Chef and restaurateur, he continues to feed his entrepreneurial hunger! Knock him down, and he picks himself up, dusts off and keeps moving forward! Nothing great happens easily. Check out Jason's website: www.hivevoc.com Introducing the SupraCut System - the automated...

Send us a text Hello fam and Welcome to Walk In Circles Podcast, where Circle C Farm owner, Nicole Cruz and me, Carl Fiadini, founder of Walk-In Talk: Podcast get into what propels the business of agriculture and food.. *This is EP26 of the Walk-In Talk Podcast; but also EP2 of the Walk- In Circles Podcast series. We're picking up where we left off… food shortages and egg prices! We'll be looking...

Send us a text We're podcasting on-site at Sal Y Mar Rooftop Bar in Midtown, Tampa and we were able to sit with Chef De Cuisine Christine Robinson . We're going to learn about some of the challenges she endured along the way to becoming a successful Chef in a traditionally tough industry!  By the way, Sal Y Mar is the place to be for a next level dining experience.. Executive Chef Johnathan Rodrig...

Send us a text Breaking…..The New York Times uncovered something gigantic! As Walk- In Talk Media is to understand, the restaurant industry is facing a bombshell report that has uncovered a scheme to keep wages low and workers' rights suppressed. According to a New York Times investigation, the National Restaurant Association has been using mandatory food safety classes to force workers to unwitti...

Send us a text Hello Food Fam, I'm your host Carl fiadini,  and this is the Walk-In Talk: Podcast  We're podcasting on-site at the Doubletree Hotel at the entrance of Universal Studios- in Orlando  Special thanks to Chef Anthony Fathergill and the team here at the hotel for allowing us to record on property! I'm big into meat! From pork to beef and all in between. With that said, Quorn offers a he...

Send us a text Today's topic: Traveling for work… That's right, hitting the highway … It's planes, trains and automobiles today folks - Our guest this session is my dear friend Jay Gardner from Citrus America! Yep, this fella travels the country, state by state building relationships with Foodservice and retailers from sea to shining sea!  We're gonna find out what Jay's life looks like and we're...

Send us a text Hello Food Fam! So Nicole Cruz, owner of Circle C Farm and I have been threatening each other to collaborate together for quite some time… and today was the day! The topic for this episode started with potential food shortages which we touched  on briefly, but transitioned into more of an overview of how Circle C Farm & Walk-In Talk: Podcast will be working together. All interesting...

Send us a text Hello food fam! This is the Walk-In Talk: podcast- I'm your host, Carl Fiadini  This week we're podcasting on-site at Chefs Table Studios in largo,  Fl. ,hey foodie influencers if you're a culinary content creator in need of a space to film your delicious dishes, contact Amanda and get creating!  Go to http://www.chefstablestudios.com/ Our guest this session is Chef Jean Christophe...

Send us a text This week we're podcasting on-site at Chefs Table Studios in largo,  Fl - AND WE RECORDED DURING A MAJOR LIGHTNING STORM!  Oof..  you can feel the electricity in the podcast or maybe that's just because Amanda was amazing! Great show 🎙 Hey Foodie Influencers if you're a culinary content creator in need of a space to film your delicious dishes, contact Amanda and get creating!   Go t...

Send us a text It took a few minutes for my good friend Kerry Thelwell of Dynamic Solutions, Inc to get into the podcasting spirit, but let me tell you, it gets incredibly in-depth on the science of how those creepies under the microscope act…  Learn more about Kerry's services: https://dynamicsolutionservices.co/risk-assessment Thanks to Ice Butcher for sponsoring this episode: www.theicebutcher....

Send us a text This week we're podcasting on-site at Slate Restaurant in Orlando, Fl with Chef Kevan Ho,  Today's topic is how important it is to keep a clean restaurant. There's no better person to have this convo with than Chef Kevan because Slate is a CLEAN restaurant! Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfe...

Send us a text We're podcasting on-site at Cahaba Club Farm, in keystone Florida!   HAPPY BIRTHDAY CHEF CLIF HILE! https://www.cahabaclub.com/contact-us On this episode we're with Executive Chefs turned Mushroom Farmers, Byron Gabel and Clif Hile from Maple Brook Mushroom Company!   http://maplebrookmushroomcompany.com Let's talk about how Chefs blossom into the farmer life! Mushroom Pro Tip: High...

Send us a text Meet Marvin, owner of Cahaba Club Farms in Keystone, Florida. This man grows micro greens. Beautiful micro greens. Let's discuss further with Chef, Jeffrey Schlissel, on who it is that works harder. The peeps in the kitchen or the cats out in the field! Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect c...

Send us a text It's a short episode this week but the title of this episode sums up the overall Chef experience… yeah, most have a hard shell, with a rough attitude, you can call them jerks and you'd be right; however, just past the gritty facade you find loyalty, life long friendships, and people who genuinely want others to succeed!  This particular podcast embodies that premise. These Chefs are...

Send us a text Today we're gonna get into how to grow a specialty foods distribution company in the midst of a poor economic landscape that's walloping our wallets into dollar dust! Meet our guest, Ryan Spence with Southern Deli & Provisions! https://www.southern-deli.com/ Thank you to: -The Team at Peninsula Foodservice  -Mrs. Mattie Fisher with John Greene Logistics Company  For information on h...

Send us a text Today we're cutting into produce distribution and the internal fortitude that it takes to run a growing family owned company.  We're talking- moving parts galore - Produce is a center plate necessity - that means Chefs are always searching for the rarest and freshest product selections to add flavor, nutrition and looks to a dish! Drizzle on a 7 day service schedule to really test t...

Send us a text It isn't that there aren't happy times in this restaurant life of ours, but good times are born from hard work and much effort. In this case, what constitutes "rare", happy moments, is that a bunch of people were put together randomly, through divine providence. No egos, just growth and good spirited company.   I left some behind the scenes prerecording banter in this episode for a...

Send us a text If you've done it, then you know… if you haven't, you wouldn't believe how demanding it is to be an outside foodservice rep really is. Take a listen and let us know your thoughts!  www. TheWalkInTalk.com 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 manua...

Send us a text We work together with Melina International Trading because the folks in the company are good people and the product is superior!  Meet Dino korovessis (naturally I destroyed the pronunciation in his intro - judge me not) a 7th generation land owner in Greece where amazing olives are grown! Melina does production in Clearwater, Fl and the quality is top level!  Chef Jeffery and I had...

Send us a text On this episode of the Walk-In Talk: Podcast we meet with Chef Thomas Parker and Chef Jeffrey Schlissel to discuss relationships between sales and the kitchen! Are salespersons reliable? Do chefs have a responsibility to get their orders in on time? This and much more - now on the walk and talk podcast! A special thank you to The Karol Hotel for hosting us on property! TheWalkInTalk...

Send us a text We've got short but great show with Devin Flanagan from the best proteins distributor in the State of Florida and Walk-In Talk: Podcast Culinary Contributor, Chef Jeffrey Schlissel.  We're talking beef! And we're cooking up some big plans… a bunch of Chefs and a whole lotta Creekstone Farms beef! Stay tuned!  Thanks to the team at Hotel Zamora for allowing us to record the show on p...

Send us a text www. TheWalkInTalk.com  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 t...