Beyond The Rona is recorded in Logan, Queensland on Yuggera country. This series features interviews with people from Logan and the greater Brisbane area and looks at what life has been like through the pandemic and how we're preparing and planning to rebuild our communities. Despite the focus on Logan, the series covers broad issues concerning all of Queensland - the kind of universal issues that affect us all but through the lens of Queensland's most ethnically & ecologically diverse worki ...
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Beyond The Rona Podcasts
Walk-In Talk Podcast Where the back-of-house stories take center stage. Hosted by Carl Fiadini, founder of Walk-In Talk Media, the Walk-In Talk Podcast is the #1 ranked food podcast on Apple Charts—bringing raw, unfiltered conversations from chefs, restaurateurs, farmers, bartenders, and all the hands that feed us. We go beyond the pass, capturing the pulse of the hospitality world with exclusive trade show coverage, compelling mini-documentaries, and intimate interviews with culinary leader ...
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This podcasts will discuss the topics of relationships from romantic to family and beyond. #imamess
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The St.James Project is all about edutainment, pop culture, and personal opinions...we talk about everything. Let's walk this journey together!!! #Live #Learn #Grow
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Personally connecting the dots. All of them. Benjamen Walker’s Theory of Everything is a proud member of Radiotopia, from PRX. Learn more at radiotopia.fm.
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The Burnt Chef Project: Transforming Hospitality Through Mental Wellness with Chef Ben Goldman & Tom MItchell
57:58
57:58
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Mental health and work-life balance in the kitchen are of paramount importance within the hospitality industry, and this discussion is poignantly highlighted by our distinguished guests, Chef Ben Goldman and Tom Mitchell from The Burnt Chef Project. Chef Goldman, with his extensive experience across high-volume restaurants and advocacy work, illumi…
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Chef Ciji Castro: Reviving Latin Culinary Heritage
47:42
47:42
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Ciji Castro, the founder of Domestic Gourmet, joins us on the Walk-In Talk Podcast to explore the profound significance of culinary heritage and its impact on contemporary cuisine. This episode centers around her exquisite dish, Bistec Empanizado, which embodies not only the flavors of her cultural roots but also the essence of family legacy and co…
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Understanding Value in Dining with Chef Paul Gaskins from The Inn at Celebration
34:22
34:22
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Chef Paul Gaskins joins us today to delve into the pressing issue of rising food costs and their implications for both the culinary industry and consumers. As we explore the intricacies of ingredient pricing, it becomes evident that these financial dynamics not only influence how restaurants curate their menus but also significantly affect the dini…
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The Heart of Australian Beef: Sustainability and Flavor Revealed with Sabina Kindler & Chef Thomas Mandzik
43:18
43:18
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The central theme of today's podcast revolves around the intricate journey of Aussie Beef and Lamb, as we delve into the multifaceted perspectives of our distinguished guests, Sabina Kindler and Chef Thomas Mandzik. Sabina, whose extensive experience traverses the realms of agriculture, livestock genetics, and marketing, provides a profound narrati…
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From Hobby to Business: Rona Bachour's Baking Revolution
30:32
30:32
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Rona Bachour, the talented artist and baker behind Rona's Cookies, joins us to share her remarkable journey from a traditional upbringing in Lebanon and Puerto Rico to becoming a celebrated entrepreneur in the culinary world. With the onset of Covid, baking transformed from a mere familial pastime into a profound therapeutic outlet and a thriving b…
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From Omelets to Prestige: Chef Lee Aquino's Culinary Evolution
42:34
42:34
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Chef Lee Aquino embodies a remarkable fusion of culinary expertise and dynamic leadership, overseeing seven distinct dining concepts in the vibrant St. Petersburg area. In this conversation, we delve into his journey from humble beginnings at Shoney's to becoming a pivotal figure in the culinary scene, where he balances artistic expression with the…
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From Struggles to Success: Chef Ricardo Castro's Inspiring Story
40:43
40:43
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The salient point of this podcast episode centers on Chef Ricardo Castro's unwavering dedication to his craft as he navigates the culinary landscape. Ricardo, a classically trained chef with Puerto Rican roots, exemplifies the spirit of resilience and creativity, as he shares insights into his journey and the innovative techniques that define his a…
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The Heart of Hospitality: A Conversation with Culinary Innovators: Ryan Giffin, Chef Thomas Mandzik & Stan Hays
41:11
41:11
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41:11
This podcast episode features a compelling dialogue that underscores the significance of innovation and partnership within the culinary industry, particularly through the insights of Ryan Giffin, a prominent figure in Florida's commercial kitchen sector. Fresh from a notable acquisition, Giffin is dedicated to facilitating access to high-quality eq…
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Pass the Honey, Tell the Story: Douglas Raggio & Chef Josh Bernstein
59:19
59:19
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The focal point of today's discussion centers on the concept of authentic food and the individuals who contribute to its creation, specifically highlighting the innovative approach of Douglas Raggio, the founder of Pass the Honey. Raggio is dedicated to transforming the honey industry by promoting clarity and sustainability, addressing the confusio…
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Calusa Oysters, Aquaculture & Michelin Recognition: Reed Smith & Chef Jon Walker on Florida’s Seafood Future
50:55
50:55
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What does it take to raise Florida’s best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor. Reed dives deep …
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Celebrating Independence Day: The Flavors of America with Chef Thomas Parker
36:56
36:56
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The essence of this podcast episode revolves around the exploration of American culinary identity, particularly in the context of Independence Day. We engage with WITM personality, Pooch Rivera, and Chef Thomas Parker, who showcases two distinct summer dishes, reflecting the diversity of American flavors. This dialogue extends to the broader query …
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The Bartender and The Deli Man: Chef Danny Saccullo & Lucas Peters
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Send us a text What happens when passion collides with profession? When the daily grind transforms into something you genuinely love doing? This episode answers those questions through the compelling stories of two food industry veterans who took dramatically different paths to find their calling. Meet Danny Saccullo – a journalism major who starte…
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Sugar-Brined Pork Chops and Parenthood: Chef Elijah Rock
28:29
28:29
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28:29
Send us a text Ever wonder what happens when French culinary techniques meet Caribbean flavors in a small Florida town? Chef Elijah Rock is answering that question at Bricks (B-R-I-X) in Port Richey, where he’s crafting accessible fine dining while embracing first-time fatherhood. The journey from Vermont to Florida’s Gulf Coast has been transforma…
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Breaking Silence: Motherhood, Mental Health, and the Future of Hospitality” Featuring Colleen Silk of Hospitality Bites & Chef Ciji Castro of Domestic Gourmet
49:17
49:17
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Send us a text In this powerful episode of the Walk-In Talk Podcast, Carl Fiadini is joined by two dynamic women reshaping the hospitality industry from the inside out. Colleen Silk, founder of Hospitality Bites Media and North American Director of The Burnt Chef Project, opens up about mental health, motherhood, and how storytelling became her pat…
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The real purpose of cooking isn't what you think it is: Chef Brent Weathers
52:24
52:24
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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 man…
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Inside the Growth of America’s Top Restaurant Trade Shows with Paul Pedrow of Restaurant Events LLC
42:44
42:44
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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 sa…
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Gulf Shrimp A look into the Tagliatelle Short Documentary | Culinary | 2025: Chef Thomas Parker
33:21
33:21
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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 d…
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Chef Aaron Brooks: From Four Seasons to Fire-Cooked Flavor in Miami’s Little River
42:17
42:17
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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 cur…
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From Humboldt Park to Haute Cuisine: Chef David Reyes on Survival, Soul Food, and Building Culinary Culture
54:49
54:49
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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 ho…
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Fork in the Road: Chef Nelson Millán’s Leap from Law to the Line
39:57
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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 co…
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First L.A. Female Chef President in a Century: Chef Fionna España
46:05
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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 …
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Grilling for Good: Aaron Norris on BBQ, Faith, and Philanthropy
40:29
40:29
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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 • …
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Chef Christian Barruos-Brens: What drives a 21-year-old to cook with the wisdom of veterans?
43:22
43:22
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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 wh…
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Hogs for the Cause: Cooking for Kids with Brain Cancer with Clint Scroggs
30:46
30:46
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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…
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"Balancing Work, Family, and Mental Health in the Food Industry with Chef Thomas Parker and Jamie Wyckoff"
48:17
48:17
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48:17
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…
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