Walk-In Talk Podcast

• The Business of Better Shrimp with Vnay Bedi and Chef Mohamad ElBanna

  This podcast episode features two distinguished guests, Vnay Bedi of Cox's Seafood and Chef Mohamad ElBanna from The Birria Bros, who share their culinary insights and experiences. The central theme revolves around the resilience and dedication required in the seafood industry, particularly following the adversities faced during the recent hurricanes that impacted supply chains. Vnay articulates the commitment of Cox's Seafood to quality and sustainability, emphasizing their chemical-free practices and full traceability in sourcing Gulf shrimp. In tandem, Chef Mohamad presents two exquisite dishes: Aleppo Butter Shrimp with Toum Lime Crema and Smoked Pineapple Relish, alongside Pomegranate Glazed Lamb Loin with Whipped Feta and Charred Corn Esquites, showcasing the harmonious fusion of flavors that stem from integrity and passion in culinary arts. Together, they illuminate the profound connection between sourcing quality ingredients and the artistry of cooking, underscoring how these elements coalesce to create exceptional gastronomic experiences.Engaging with the culinary arts often reveals profound narratives that intertwine personal passion with the intricate workings of the food industry. Vnay Bedi, of Cox's Seafood, exemplifies this connection through his commitment to providing high-quality Gulf seafood. This episode invites listeners into the tumultuous journey of rebuilding after the devastation wrought by hurricanes on the Gulf Coast. Bedi discusses the resilience required to maintain a standard of excellence in the face of adversity, emphasizing the transparency and traceability of their products. Chef Mohamad ElBanna, from The Birria Bros, complements this narrative by transforming these premium ingredients into exquisite dishes that showcase the depth of flavor inherent in Gulf shrimp and Aussie Select lamb. The episode serves as a reminder that the stories behind our food are as significant as the meals themselves, highlighting the essential role of integrity in both sourcing and culinary creation.Takeaways: Vnay Bedi's transition from corporate retail to Cox's Seafood exemplifies a commitment to quality and sustainability in the seafood industry. Chef Mohamad ElBanna's unique culinary creations, such as the Pomegranate Glazed Lamb Loin, reflect a deep respect for both tradition and innovation in gastronomy. The podcast highlights the resilience of the Gulf seafood industry, particularly in the wake of natural disasters that have disrupted supply chains. The emphasis on chemical-free seafood at Cox's Seafood underscores a growing consumer demand for transparency and traceability in food sourcing. Chef Mohamad ElBanna's incorporation of local ingredients and techniques showcases the importance of regional flavors in modern cuisine. The collaboration between Cox's Seafood and The Birria Bros exemplifies the power of partnerships in the culinary world, driving both quality and creativity. Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

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• No Pretension, Just Passion: Chef Andy Nassar of Keel Farms

  The conversation today centers around the culinary journey of Chef Andy Nassar from Keel Farm, as he shares his insights on the art of cooking, mentorship, and the evolution of the restaurant industry. A particular highlight of our discussion is Chef Nassar's creative approach to traditional dishes, exemplified by his innovative take on bibimbap, which harmoniously blends Korean flavors with Southern barbecue influences. Additionally, we delve into the intricacies of another dish, moqueca, as he reflects on the cultural influences that shape his culinary style. Chef Nassar emphasizes the importance of passion and authenticity in cooking, advocating for a balance between creativity and the fundamental essence of food. Join us as we explore the passion that drives Chef Nassar and the future of dining at Keel Farm.Takeaways: Chef Andy Nassar's culinary journey exemplifies the importance of passion and creativity in the kitchen. The integration of local ingredients and cultural influences is pivotal in Chef Andy's approach to menu development. Chef Andy emphasizes the significance of mentorship within the culinary industry to inspire the next generation of chefs. The podcast discusses how Chef Andy blends traditional dishes like bibimbap with local flavors to create unique culinary experiences. In the conversation, Chef Andy reflects on the balance of maintaining authenticity while pushing creative boundaries in cooking. The episode highlights the role of media and social platforms in shaping contemporary dining experiences and restaurant visibility. Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

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• Lajawab Indian Cuisine: A Taste of Kolkata in St. Petersburg

  Chef Abhi Sukul, the esteemed owner of Lajawab Indian Cuisine, embodies the essence of culinary dedication, having transformed his passion for cooking into a thriving endeavor in St. Petersburg, Florida. Born in Kolkata, a city renowned for its vibrant food culture, Chef Abhi's culinary journey began in his mother's kitchen, where he learned that cooking is an art requiring both patience and passion. In this enlightening discourse, we delve into his remarkable odyssey, from navigating the global hospitality landscape with Marriott to overcoming the adversities posed by the pandemic, which initially threatened to derail his ambitions. Chef Abhi's unwavering spirit led him to rebuild, ultimately establishing Lajawab, where he meticulously crafts dishes that not only reflect the rich tapestry of Indian cuisine but also aim to evoke joy in every guest. Join us as we explore the intersection of tradition and innovation through the lens of a chef who ardently believes that every dish should leave a lasting impression, not merely of satisfaction but of sheer delight.Lajawab - Authentic Indian CuisineLajawab Indian Cuisine (@lajawab4u) • Instagram photos and videosTakeaways: Chef Abhi Sukul emphasizes the significance of patience and passion in culinary arts, which he first learned in his mother's kitchen. The chef's journey from Kolkata to global experiences showcases the universality of hospitality in the culinary field. Chef Sukul's dedication to authentic Indian cuisine is reflected in his meticulous preparation of dishes, such as his signature butter chicken and coconut mushroom curry. The story of overcoming adversity during the pandemic illustrates the resilience of entrepreneurs in the restaurant industry. Abhi Sukul's commitment to mentorship in the culinary arts highlights the importance of passing on knowledge to future generations of chefs. The chef's culinary philosophy centers around the joy of cooking and the profound impact that food can have on people's happiness. 🎙️ About Walk-In Talk MediaWalk-In Talk Media (WITM) is the official media partner of the NY, CA, and FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open at NAFEM, telling the real stories behind the food industry through chef-driven podcasts and cinematic content.WITM proudly supports The Burnt Chef Project, Operation BBQ Relief, and Hogs for the Cause, using media to drive mental-health awareness and community impact.Partners include RAK Porcelain USA, Metro Foodservice Solutions, Crab Island Seafood, Pass the Honey, and Aussie Select.📩 Learn more at walkintalkmedia.com or follow along on LinkedIn and Instagram.Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully...

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• Taquerías, Storytelling Menus & Sustainable Food: Chef David Reyes with Jennifer Weinberg

  This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability, highlighting Jennifer's initiative, the Sustainable Supper Club, which aims to combat food waste through innovative dining experiences. Chef Reyes contributes his expertise by crafting two exceptional dishes that not only showcase his culinary creativity but also reflect his commitment to sustainable practices. Additionally, we engage in a discussion regarding the intersection of hospitality and intention, underscoring how food can serve as a catalyst for meaningful change within our communities. Join us as we illuminate the vital narratives that emerge when gastronomy is approached with a conscientious mindset.Takeaways: In this episode, we explored the profound impact of food sustainability and its critical role in combating food waste and supporting local communities. Chef David Reyes elaborated on the significance of seasonality in culinary practices, emphasizing the need for responsible ingredient sourcing and usage. Jennifer Weinberg shared her journey in founding Sustainable Supper Club, highlighting the importance of raising awareness about food waste through unique dining experiences. The discussion underscored the necessity of collaboration between chefs and nonprofits to foster community engagement and promote sustainable practices in the culinary industry. Listeners were encouraged to reflect on their own food consumption habits and the importance of minimizing waste in their kitchens and dining experiences. The episode concluded with a focus on upcoming events that blend culinary artistry with environmental consciousness, inviting listeners to participate in meaningful change. Companies mentioned in this episode: Sustainable Supper Club Neighborhood Farms USA Valdo Tank Brewing Company Sipsafe Solutions Hungry Harvest Rosemary's Miami

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• The Burnt Chef Project: Transforming Hospitality Through Mental Wellness with Chef Ben Goldman & Tom MItchell

  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, illuminates the pressing need for healthier environments in culinary spaces. Tom Mitchell further expands on this critical dialogue, sharing insights into the mission of The Burnt Chef Project, which aims to foster awareness and provide resources for mental wellness within the sector. The episode delves into the transformative power of community and support systems, encouraging those in the industry to seek help and connect with peers. Listeners can expect an engaging exploration of the challenges faced by culinary professionals and the steps being taken to cultivate a more supportive and sustainable workplace culture.In this enlightening episode of the Walk-In Talk Podcast, the spotlight is cast upon the vital yet often neglected discourse surrounding mental health and work-life balance within the culinary profession. Featuring Chef Ben Goldman, a culinary expert with a trajectory spanning various esteemed kitchens, and Tom Mitchell from the Burnt Chef Project, this episode serves as a compelling exploration of the challenges faced by culinary professionals. Goldman shares his personal narrative, revealing the intense pressures and emotional toll that come with working in high-stakes restaurant environments. He articulates a profound need for a cultural shift in the industry, advocating for increased mental health awareness and support systems to assist chefs in navigating their demanding careers.Mitchell complements Goldman’s insights by elaborating on the mission of the Burnt Chef Project, which seeks to establish sustainable kitchens that prioritize mental well-being. He discusses the organization's initiatives aimed at fostering healthier work environments and dispelling the stigma associated with mental health issues. This dialogue underscores the importance of community and shared experiences as pivotal elements in addressing the mental health crisis affecting the hospitality sector. The episode also features a live segment from the California Restaurant Show, highlighting the evolving expectations of guests and the necessity of delivering not just exceptional food, but also profound hospitality experiences.As the conversation unfolds, listeners are presented with actionable advice and resources to help cultivate a supportive and balanced professional life. The episode serves as a clarion call to the culinary community, urging individuals to seek help, engage in open dialogues, and contribute to a culture that values mental health as an integral component of success in the culinary arts. Through their candid discussions, Goldman and Mitchell illuminate the path towards a brighter, more supportive future for the hospitality industry.Takeaways: This episode of the Walk-In Talk Podcast addresses the critical issue of mental health in the hospitality industry, emphasizing the urgent need for open conversations. Chef Ben Goldman shares his journey of recovery and the importance of finding a healthy work-life balance in a high-pressure culinary environment. Tom Mitchell discusses the mission of the Burnt Chef Project, which aims to provide resources for mental health support within the restaurant community. The podcast highlights the significance of community and connection in combating loneliness and substance abuse among hospitality workers. Listeners are encouraged to seek help through initiatives like Ben's Friends, emphasizing the importance of sharing struggles with those who understand. The discussion underlines that changing the culture of the hospitality industry requires...

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