Hungry for the latest in foodservice trends and solutions? The Culinary 360 Podcast is your one-stop podcast, brought to you by Ignite Foodservice Solutions, where we dish out insights, challenges, and market updates for all things foodservice related. Join our fiery culinary team as we bring you fresh ideas, resources, and host special guests.
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The Good, The Bad & The Foodservice Industry
MAFSI — Manufacturers' Agents Association for the Foodservice Industry
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MAFSI’s Research Data and Trends Committee keeps its eyes on the health of our industry, helps navigate all the ups, downs, and unexpected turns the market takes, and explores — The Good, The Bad, and The Foodservice Industry.
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The Joy Bus: How One Chef Built a Community Around Food, Love & Healing w/ Jennifer Caraway | Culinary 360 Podcast | 20
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Send us a text In this episode, we meet Jennifer Caraway, the powerhouse behind The Joy Bus — a nonprofit and restaurant delivering hot, chef-prepared meals to homebound cancer patients. What started as a personal gesture for a friend has grown into a movement touching lives across Phoenix and beyond. From her humble beginnings washing dishes at 14…
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Science Meets Flavor: Inside the R&D Kitchen w/ Chef Kaylah Farina | Culinary 360 Podcast | 19
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Send us a text From her CIA dreams at age 12 to running a cutting-edge R&D kitchen for Sigma, Chef Kaylah Farina’s journey is equal parts culinary passion and scientific precision. We dive deep into how she blends food science, menu development, and customer experience to bring craveable concepts to market. She walks us through the full product lif…
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Remarkable Academic Foods: Kitchen Training and Processes w/ Joshua Miller | Culinary 360 Podcast | 18
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57:06
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Send us a text Today on the Culinary 360 Podcast, we sit down with Joshua Miller, founder of Remarkable Academic Foods and a passionate force for change in foodservice training and operations. Josh’s story starts with breakfast at his grandmother’s table and winds through culinary school, contract foodservice, and eventually launching his own consu…
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Kitchen Equipment Evolution: Solving the Dirty, Dangerous, and Dull w/ Nick Musser | Culinary 360 Podcast | 17
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Send us a text Today on the Culinary 360 Podcast, we sit down with Chef Nick Musser from Bar Green Ellingson. Nick’s story is one of passion, perseverance, and a deep-rooted love for the culinary industry. From making jelly tarts with his grandmother as a kid, to becoming the corporate executive chef for multiple restaurants, and now pioneering cul…
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From Water Heaters to Whiskey: Building an Award-Winning Distillery from Scratch w/ Ryan Morgan | Culinary 360 Podcast | 16
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Send us a text Discover how repurposed commercial foodservice equipment and DIY innovations built one of Colorado's most unique craft distilleries. The chefs sit down with Ryan Morgan of Branch and Barrel Distilling to explore how custom equipment and creative modifications led to award-winning whiskey. Ryan shares the fascinating journey from usin…
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Running Campus Dining 365 Days a Year: Commercial Kitchen Operations at a Religious University | Culinary 360 Podcast | 15
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Send us a text Imagine managing foodservice at a university where the dining operation runs 24/7/365 (and monks are cooking with you, side-by side). Chef Tony Finnestad shares his journey from youthful country club dishwasher to Executive Director of Culinary Services at St. John's University's commercial kitchen. Today, he and his team serve both …
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Commercial Kitchen Planning: What Most Consultants Know That You Don't | Culinary 360 Podcast | 14
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Send us a text The success of a functional commercial kitchen requires more than understanding restaurant equipment - it demands knowledge of how culinary consultants, manufacturers' rep firms, designers, and foodservice operators work together. Karen Malody, founder of Culinary Options consulting (and a former Starbucks Food, Beverage and Menu Dev…
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Culinary School President (& Podcaster) on Modern Chef Training in 2025 | Culinary 360 Podcast | 13
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Send us a text A lifetime of cooking in commercial kitchens (and interviewing over 100 celebrity chefs and culinary leaders) is pretty good prep to train tomorrow’s modern chefs. Auguste Escoffier School of Culinary Arts President Kirk Bachmann shares insights on preparing the next generation of chefs. In our conversation, we discussed how culinary…
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Revolutionize Food Access to Create Community Impact w/ Dusty Cooper | Culinary 360 Podcast | 12
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Send us a text Join us on this episode of the Culinary 360 Podcast as we explore the incredible journey of Chef Dusty Cooper, Chief Operations Officer at DC Central Kitchen. From her Midwest roots to becoming a global culinary leader, Dusty shares her inspiring story filled with challenges, triumphs, and passion for foodservice innovation. Learn ho…
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Chef Joe Urban’s Epic Journey to Transform School Food | Culinary 360 Podcast | 11
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Send us a text Join us on the Culinary 360 Podcast with Chef Joe Urban, the visionary behind "School Food Rocks"! Discover Joe’s journey from working in high school kitchens to owning six restaurants in Florida, and finally, to transforming K-12 school food programs in Greenville, SC. Hear how Joe's innovative approach replaced processed foods with…
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Behind the Success of Illegal Pete’s w/ Founder Pete Turner | Culinary 360 Podcast | 10
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Send us a text In this special episode of the Culinary 360 Podcast, we sit down with Pete Turner, the founder and president of Illegal Pete's, a Colorado-based restaurant chain known for its mission-style burritos, fun atmosphere, and top-quality ingredients. Pete shares the inspiring origin story of Illegal Pete's, his passion for food, and the in…
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Transforming Healthcare Foodservice with Chef Jay Z | Culinary 360 Podcast | 09
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Send us a text In this episode of the Culinary 360 Podcast, we're joined by a special guest, Chef Jay Ziobrowski, otherwise known as Chef Jay Z, from Morrison Healthcare! Together with the Ignite Culinary team, Chef Jay Z delves into the transformation of healthcare food — taking it from bland to bold! From sustainable ingredients to patient-centri…
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Colorado's Largest Estate-Grown Winery w/ Keenan High | Culinary 360 Podcast | 08
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Send us a text In this episode of The Culinary 360 Podcast, we sit down with Keenan from Colterris Winery, Colorado’s largest estate-grown winery, nestled in the beautiful Palisade region. Keenan shares the unique story behind the winery’s name, which translates to "from the Colorado land," and discusses the meticulous process of growing, producing…
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From Bay View to Hell's Kitchen with Chef Adam Pawlak | Episode 7
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Send us a text Join us on this episode of The Culinary 360 Podcast as we dive into the incredible journey of Chef Adam Pawlak, owner and chef at Egg & Flour Pasta Bar in Bay View, Wisconsin. Chef Adam's exceptional talent has not only earned him a massive social media following but also appearances on shows like “Beat Bobby Flay” and “Hell's Kitche…
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Custom Dry Blends that Taste Like Scratch with Chef Jerry McDonald | Episode 6
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Send us a text Chef Jerry McDonald is currently the Vice President of Culinary at Midas Foods International, and he is responsible for the development of some of the finest, custom, chef-inspired, dry-mix sauces, glazes, gravies, bases, drinks, and desserts. An incredibly passionate culinary ambassador, Chef Jerry and his culinary team work with re…
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Culinary Meets Cocktails with Stuart Jensen | Episode 05
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Send us a text Tune into Episode 5 of The Culinary 360 Podcast where we chat with Stuart Jensen, a master of culinary and cocktail innovation in Denver. From his early days as a line cook to co-owning the Curio Bar and Roger's Liquid Oasis, Stuart shares how he blends kitchen technology farm-fresh ingredients, and his knowledge of flavor combinatio…
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Culinary Innovation & Culture: Chat with Corporate Chef Consultant Karen Kaehler | Episode 04
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Send us a text Welcome to episode four of The Culinary 360 Podcast! Today, our Ignite culinary team talks with Karen Kaehler, a corporate chef and culinary consultant. She's worked in a variety of kitchens — the South Beach restaurants of Norman Van Aken, cruise ships in Scandinavia, teaching in classrooms at Johnson & Wales University, and corpora…
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Unreasonable Hospitality: Transforming Business with Personalized Service | Ep. 003
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Welcome to a brand-new episode of The Good, The Bad, and the Foodservice Industry, where we explore the intricacies and tales from the heart of the foodservice world. We're bringing you a thought-provoking discussion on-site from the MAFSI 2024 conference around "Unreasonable Hospitality," a book written by Will Guidara, the former general manager …
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Feeding Young Minds: Managing School Foodservice with Matt Davis | Episode 03
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Send us a text In this episode of The Culinary 360 Podcast, join us, the Ignite Foodservice culinary team, and special guest Matt Davis, the Foodservice Director at Galesburg Unified School District in Illinois, as we talk school nutrition and the innovative strategies to enhance student dining experiences. Discover what it is like to manage a larg…
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Better Together: Maximizing the Relationship between Service Agents and Manufacturers Reps | Ep. 002
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Welcome to the second episode of MAFSI's “The Good, The Bad, and The Foodservice Industry.” This episode focuses on the relationship between foodservice Manufacturers’ Reps and Service Providers and how service plays a crucial role in our industry. Our special guest is Nick Cribb, President of Sam’s Service, Inc., and current president of CFESA. Wi…
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Up Close and Personal with the Ignite Culinary Team | Episode 02
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Send us a text Welcome to Episode 2 of The Culinary 360 Podcast! Learn about the personal journeys of three remarkable chefs from the Ignite Foodservice Solutions’ culinary team. Each of us shares our unique story, revealing the pivotal moments and inspirations that led to a career in the culinary arts. We all have a profound love for being in the …
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Sparking Success: Exploring School Foodservice with Katie Cossette | Episode 01
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Send us a text Welcome to the Culinary 360 Podcast, where we dive into the world of foodservice with Ignite Foodservice Solutions' team of expert chefs! In our first episode, we sit down with Katie Cossette, a Registered Dietitian and School Nutrition Specialist who oversees foodservice for St. Vrain Valley School District in Colorado. With over 10…
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Don’t Get Shocked By The Electrification of Our Industry | Ep. 001
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Your hosts, Mike Colligon, Chris Jeens, and Shaun Gallagher, dive into the tumultuous waters of electrification in foodservice equipment. See what their views are and how to insulate yourself to current, new, and future building and energy codes.By MAFSI
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