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Walk-In Talk Podcast

Walk-In Talk Podcast

Where the food industry comes to life.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, the Walk-In Talk Podcast is a B2B restaurant, foodservice and hospitality industry podcast featuring the chefs, restaurateurs, operators, manufacturers, distributors, farmers, suppliers and industry leaders shaping the business of food.

From restaurant operations, foodservice distribution and sourcing to culinary leadership, food safety, equipment, technology and the realities of running a hospitality business, Walk-In Talk delivers raw, unfiltered conversations with the people who make this industry move.

We go beyond the pass and beyond the studio—covering major restaurant and foodservice trade shows, producing original culinary films and mini-documentaries, and sitting down with the people influencing where the industry is headed.

With more than 200 episodes and recognition across major podcast platforms, Walk-In Talk connects the entire foodservice ecosystem through conversations built for hospitality professionals—and anyone who wants to understand the people, businesses and ideas behind the food industry.

Walk-In Talk Podcast is an Official Podcast Partner for:
New York Restaurant Show
California Restaurant Show
Florida Restaurant Show
Pizza Tomorrow Summit
Carolina’s Restaurant Show
U.S. Culinary Open

Proudly partnered with industry brands and organizations including:
RAK Porcelain USA
Metro Foodservice
TriMark USA
Crab Island Seafood
Shogun Farms
Cahaba Club
Citrus America
The Burnt Chef Project
Operation BBQ Relief
Sustainable Supper Club

Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health awareness throughout the hospitality industry.

🎧 Where the food industry comes to life—and where hospitality speaks.

📬 Guest pitches, collaborations and brand partnerships:
Info@thewalkintalk.com

Copyright: © 2025 Walk-In Talk Podcast

Latest Episodes:

Chef Ciji Castro: Reviving Latin Culinary Heritage Sep 12, 2025

Show notes

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 connection. Ciji passionately discusses her mission to preserve Latin food traditions and share them with a broader audience, emphasizing the importance of family recipes passed down through generations. She elaborates on the creative fusion of flavors she employs, including a unique Cuban-Chinese twist, which further exemplifies the rich tapestry of cultural influences in her cooking. Our conversation delves into the role of food as a bridge between tradition and modernity, demonstrating how culinary practices can unite diverse communities and foster a deeper understanding of heritage.

Thanks to Crab Island Seafood and Del Encanto Foods for supplying and supporting our show!

Link to our article from Executive Tradeshow Magazine:

Podcast Generating Buzz for Restaurant Events' Shows

Takeaways:

Ciji Castro emphasizes the importance of preserving Latin food traditions through her culinary endeavors.
The dish Bistec Empanizado represents a fusion of family recipes and innovative flavors, showcasing cultural heritage.
In the podcast, Ciji discusses how her upbringing influences her commitment to sharing authentic recipes with new audiences.
Cultural representation in food is vital, as it fosters connections and understanding across diverse communities.
Ciji's black bean recipe, a cherished family legacy, has gained recognition as a leading Spanish language result on Google.
The conversation highlights how food and music serve as powerful unifying forces in bridging cultural gaps.

Crab Island Seafood Company | Seafood Spreads

Del Encanto Foods

Understanding Value in Dining with Chef Paul Gaskins from The Inn at Celebration Sep 05, 2025

Show notes

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 dining experiences of patrons. Chef Paul, from the Inn at Celebration, shares his culinary expertise by preparing exquisite dishes such as seared scallops paired with passion fruit leche de tigre and a crab and kimchi fried rice enhanced with saffron aioli. Through our discussion, we aim to illuminate the broader context of food value in today's economy, examining how these escalating costs shape our perceptions of quality and affordability in the dining landscape. Join us as we navigate the intersection of culinary artistry and economic reality, providing insights that resonate with chefs and diners alike.

In this thought-provoking episode of the Walk-In Talk Podcast, Chef Paul Gaskins engages in a comprehensive discussion about the intricacies of the culinary industry amidst rising food prices. With his trademark culinary flair, he prepares two delectable dishes, utilizing ingredients that are both accessible and innovative. The conversation delves into the vital themes of sustainability and the shifting perceptions of value in dining experiences. Chef Paul articulates the delicate balance between maintaining quality and ensuring affordability for guests, while also addressing the need for chefs to be resourceful and creative in their approach to menu development. As he shares his culinary philosophy, listeners are invited to reflect on the broader implications of food sourcing and the artistry involved in transforming humble ingredients into exceptional dishes. This episode is a compelling exploration of the intersection between culinary excellence and economic realities, offering valuable insights for anyone passionate about the world of food.

Takeaways:

The escalating prices of ingredients profoundly influence the operations of restaurants and the perceived value of dishes.
Chef Paul Gaskins emphasizes the importance of creativity in menu design amidst rising food costs.
The culinary world is witnessing a shift in what constitutes luxury dining, moving beyond traditional expensive ingredients.
Utilizing leftover ingredients creatively is not only sustainable but also a testament to a chef's ingenuity and resourcefulness.
Diners today are more discerning, seeking memorable flavors rather than merely judging based on portion size.
Increasing awareness of food sourcing and costs is essential for fostering appreciation for the culinary arts.

The Heart of Australian Beef: Sustainability and Flavor Revealed with Sabina Kindler & Chef Thomas Mandzik Aug 29, 2025

Show notes

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 narrative that encapsulates the sustainability, flavor, and passion inherent in Australia's revered red meat industry. Together with Chef Thomas, we explore the culinary applications of these premium products, highlighting their unique qualities that set them apart on global menus. Our discussion offers insights into the collaborative relationship between chefs and farmers, emphasizing the importance of provenance and quality in the culinary landscape. As we navigate through this episode, we invite our listeners to appreciate the depth and richness behind each bite of Aussie Beef and Lamb, fostering a greater understanding of their role in both gastronomy and sustainable agriculture.

The Walk-In Talk podcast presents a compelling discussion centered on the nuances of Aussie Beef and Lamb, featuring the esteemed Sabina Kindler, whose rich background in agriculture offers a unique perspective on the industry. Growing up on her family's apple orchard in the Blue Mountains, Sabina's formative experiences laid the groundwork for her transition into the cattle sector. Her narrative unfolds as she shares her journey through various roles in livestock genetics and marketing, culminating in her current position representing Aussie Beef and Lamb in the United States. Sabina passionately articulates the significance of sustainability and quality in the meat industry, shedding light on how Australian producers maintain their reputation for excellence.

Chef Thomas Mandzik, the executive chef at the Tampa Club, provides an engaging culinary counterpoint to the discussion, preparing two exquisite dishes that exemplify the versatility and flavor of Australian meats. His insights into the culinary process illuminate the relationship between chefs and producers, emphasizing the collaborative spirit that drives innovation in the kitchen. The episode also addresses the critical factors that distinguish Aussie Beef and Lamb on the global stage, including their stringent grading systems and the emphasis on environmental sustainability.

This episode is a treasure trove of information for food enthusiasts and industry professionals alike, weaving together personal stories, culinary artistry, and agricultural insights. It serves as an invitation to explore the intricate connections between food, culture, and sustainability, reinforcing the idea that the act of dining is a shared experience rooted in tradition and innovation. Through this dialogue, listeners are encouraged to appreciate not only the flavors on their plates but also the rich narratives that accompany them.

Takeaways:

The Walk- In Talk Podcast illuminates the intricate relationship between food, chefs, and storytelling in culinary arts.
Carl Fiadini, the host, emphasizes the importance of flavor, hustle, and heartfelt narratives in the food industry.
Sabina Kindler, a notable guest, shares her multifaceted journey from apple farming to representing Australian beef in the United States.
Chef Thomas Mandzik highlights the significance of creativity and collaboration in developing new dishes within the culinary landscape.
The discussion reveals the rising prominence of Australian Beef and Lamb, showcasing their unique qualities and sustainability efforts.
Both guests advocate for the importance of mentorship and support for women entering the agriculture and meat industry.

From Hobby to Business: Rona Bachour's Baking Revolution Aug 22, 2025

Show notes

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 business, earning accolades such as Best of Florida desserts for two consecutive years. Rona's creations—ranging from exquisitely decorated sugar cookies to her innovative baklava—reflect a fusion of cultural influences and personal resilience, showcasing how food transcends mere sustenance to embody connection and strength. As she navigates the intricacies of running a business, Rona emphasizes the significance of family, particularly her daughter, in shaping her culinary legacy. Join us as we delve into Rona's inspiring narrative, illustrating the deeper meanings embedded within her delectable offerings.

Rona Bachour, the visionary behind Rona's Cookies, exemplifies the profound connection between culinary artistry and personal resilience in a narrative that transcends mere baking. Her journey, rooted in a multicultural upbringing straddling Lebanon and Puerto Rico, is an exploration of how food can serve as both a medium for expression and a source of solace. It was during the pandemic, amid the challenges of managing her full-time career in health insurance and grappling with mental health struggles, that Rona discovered the therapeutic power of baking. What began as a simple hobby, propelled by her participation in cookie decorating classes, rapidly evolved into a thriving business that garnered accolades, including the coveted Best of Florida desserts award for two consecutive years. Rona's Cookies is not merely a business; it is a tapestry woven from the threads of tradition, creativity, and familial love, where each cookie is a testament to the joy of gathering and connection.

In our conversation, Rona shares her philosophy that baking transcends its components—sugar, flour, and butter—elevating it to an art form that celebrates heritage and culture. Her creations, which include intricately decorated sugar cookies, gourmet drop cookies, and innovative baklava, reflect a harmonious blend of her Lebanese and Puerto Rican influences, resulting in flavors that are both familiar and novel. Rona's story serves as an inspiration, illustrating how personal challenges can lead to the discovery of one's true calling, and how food can foster connections that bridge cultural divides. As she continues to expand her business, Rona envisions a future where she can not only delight palates but also offer a glimpse into her heritage, providing customers with an experience that is rich in flavor and history.

Takeaways:

Rona Bachour, the artist behind Rona's Cookies, discovered her passion for baking during the COVID-19 pandemic, transforming a traditional pastime into a thriving business.
Her unique background, blending Lebanese and Puerto Rican cultures, influences her culinary creations, resulting in a distinctive fusion of flavors.
Rona's Cookies emphasizes the importance of connection, tradition, and joy, with each creation designed to evoke fond memories and cultural heritage.
The journey from hobbyist to professional baker was marked by significant recognition, including being awarded Best of Florida desserts for two consecutive years.
Rona's approach to baking is both artistic and therapeutic, allowing her to disconnect from daily stressors and focus on creativity.
Her daughter plays an integral role in Rona's Cookies, symbolizing the legacy and familial bonds that underpin the business's ethos.

From Omelets to Prestige: Chef Lee Aquino's Culinary Evolution Aug 15, 2025

Show notes

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 pragmatic demands of restaurant management. Throughout the episode, we explore the intricate relationship between creativity and consistency in the kitchen, as Chef Aquino emphasizes the importance of surrounding oneself with talented individuals who contribute unique perspectives. He shares invaluable insights on mentorship, the evolution of culinary styles, and the significance of cultivating a culture that prioritizes trust and collaboration among kitchen teams. As we engage with Chef Aquino, his relentless passion for the culinary arts and commitment to excellence become evident, offering inspiration not only to aspiring chefs but to all who navigate the complexities of the food industry.

Chef Lee Aquino's culinary journey is a testament to the intricate relationship between passion and profession. From his humble beginnings at Shoney's on Amelia Island, where he mastered the art of cooking eggs to order, to becoming a pivotal figure in the vibrant dining scene of downtown St. Petersburg, Chef Aquino exhibits an unwavering commitment to his craft. His culinary philosophy is rooted in a harmonious blend of rustic French techniques and contemporary flavors, allowing him to cultivate an innovative dining experience across seven distinct restaurant concepts. Each establishment carries its unique identity, yet all resonate with Chef Aquino's signature touch. His dedication to fostering a vibrant kitchen culture and building trust among his team exemplifies the leadership qualities necessary for success in the culinary industry. As he shares anecdotes from his formative years, listeners gain insight into the resilience required to thrive in a demanding and ever-evolving landscape. Ultimately, Chef Aquino's narrative serves as an inspiration for aspiring chefs and culinary enthusiasts alike, encouraging them to embrace their individuality while contributing to the larger culinary tapestry.

In the latest episode of the Walk and Talk podcast, Chef Lee Aquino elaborates on the multifaceted nature of his work as a culinary director overseeing multiple restaurant concepts. He discusses the importance of finding the right individuals to lead each kitchen, emphasizing that successful teamwork is essential in creating unique dining experiences that cater to diverse palates. Chef Aquino's culinary creations, such as the lobster French toast and the pastrami-spiced lamb tenderloin, reflect his innovative approach to cuisine, highlighting the significance of balancing tradition with modern culinary trends. Throughout the conversation, he reflects on the invaluable lessons learned from working in high-pressure environments, underscoring the necessity of adaptability and creativity in the kitchen. The episode delves into the challenges faced by chefs in today's fast-paced culinary world, shedding light on the importance of mentorship and guidance for the next generation of culinary professionals. Chef Aquino's insights resonate deeply with listeners, offering a glimpse into the heart of a chef who not only creates exceptional dishes but also nurtures a thriving culinary community.

As the episode unfolds, listeners are treated to an exploration of Chef Lee Aquino's culinary ethos, which emphasizes the significance of building relationships within the kitchen and understanding the nuances of flavor development. He candidly shares his experiences of managing chaos, whether it be from unexpected kitchen challenges or the pressures of high-profile culinary events. Chef Aquino's perspective on leadership revolves around trust and collaboration, illustrating how effective communication fosters a positive and productive kitchen environment. The dialogue also touches on the evolving landscape of the culinary industry, including the influence of social media and evolving consumer preferences. Chef Aquino reflects on the importance of staying grounded in one's culinary identity while remaining open to innovation and change. This episode serves not only as a celebration of Chef Aquino's achievements but also as a call to action for aspiring chefs to embrace their creativity while honoring the rich traditions of culinary craftsmanship. rxS7kO9yMdDLs04DO3P6

From Struggles to Success: Chef Ricardo Castro's Inspiring Story Aug 01, 2025

Show notes

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 approach to baking. In this conversation, we delve into the intricacies of laminated dough, exploring the transformative potential of croissants and cinnamon buns, which he reimagines with exceptional artistry. Ricardo's commitment to quality, devoid of shortcuts, underscores the heart and soul he infuses into every creation at Chef and the Baker, a beloved establishment within the Tampa food scene. Through his narrative, we witness the trials and triumphs that shape not only his professional life but also his personal ethos as a creator and a leader in the culinary world.

Takeaways:

Chef Ricardo Castro embodies a profound dedication to his craft, emphasizing the importance of hard work and creativity in the culinary arts.
In the realm of baking, particularly with laminated dough, Chef Castro showcases innovative techniques that elevate traditional recipes to new heights.
The journey of a chef is often fraught with challenges, yet resilience and passion are crucial for overcoming adversity in this demanding industry.
Collaboration and mutual respect between Chef Ricardo and his wife, Chef Rosanna, enhance their culinary endeavors and foster a successful partnership.
Chef Castro illustrates that exceptional baking requires not only skill but also a deep understanding of the science behind the craft.
Through his experiences and struggles, Chef Ricardo Castro exemplifies the commitment necessary to succeed in the competitive world of culinary arts.

The Heart of Hospitality: A Conversation with Culinary Innovators: Ryan Giffin, Chef Thomas Mandzik & Stan Hays Jul 25, 2025

Show notes

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 equipment for food service operators, thereby enhancing operational efficiency in their establishments. Additionally, we are privileged to engage with Chef Thomas Mandzik, whose extensive culinary expertise enriches the conversation as he prepares two exquisite dishes, all while sharing his insights on leadership and the delicate balance between artistry and accountability in the kitchen. This episode serves not only as a celebration of culinary excellence but also as a testament to the collaborative spirit that drives the food industry forward. Join us as we delve into the intersection of culinary artistry, business acumen, and community support, reflecting on the essence of service in the hospitality sphere. Plus Operation BBQ Relief co-founder, Stan Hays.

Takeaways:

This episode highlights the significance of serving those who serve others in the culinary industry.
Ryan Giffin discusses the importance of partnerships in providing essential resources to operators.
Chef Thomas Mandzik shares his creative process in balancing artistry and accountability in the kitchen.
The podcast emphasizes the role of storytelling in connecting with customers and enhancing the dining experience.
Listeners learn about the challenges and opportunities in the commercial kitchen equipment market.
The discussion includes innovative approaches to service and technician training in the food industry.
Why we need non-profits with Stan Hays

Pass the Honey, Tell the Story: Douglas Raggio & Chef Josh Bernstein Jul 18, 2025

Show notes

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 confusion surrounding sourcing and quality that has pervaded this market for years. Accompanying him is Chef Josh Bernstein, a Florida-based culinary artist whose childhood experiences fishing with his father have profoundly shaped his culinary philosophy. In this episode, Chef Josh prepares two exquisite dishes, one featuring Pass the Honey honeycomb and the other utilizing premium Aussie Select lamb, all while sharing anecdotes that emphasize the importance of sourcing and storytelling in the culinary world. Ultimately, this conversation serves as a testament to the intricate connections between food, its origins, and the passionate individuals who elevate it beyond mere sustenance.

Takeaways:

The honey industry has been plagued by confusion and fraud, prompting the need for clarity and transparency in sourcing.
Douglas Raggio's company, Pass the Honey, aims to redefine honey consumption by offering clean, single-source honeycomb directly to consumers.
Chef Josh Bernstein emphasizes the importance of storytelling in cooking, reflecting on his childhood experiences with fishing and how they shape his culinary values.
Honeycomb serves as a versatile ingredient, enhancing dishes beyond traditional uses, and can elevate the dining experience when paired creatively with proteins and salads.
The conversation explores the challenges of educating consumers about honey and honeycomb, particularly regarding misconceptions about their quality and uses.
Regenerative practices in beekeeping are essential for improving the livelihoods of beekeepers and ensuring the sustainability of honey production.

Companies mentioned in this episode:

Pass the Honey
Aussie Select Lamb
Propagation Whiskey Bar & Kitchen
The Burnt Chef Project
US Culinary Open
Pizza Tomorrow Summit
New York Restaurant Show
California Restaurant Show
Florida Restaurant Show

Calusa Oysters, Aquaculture & Michelin Recognition: Reed Smith & Chef Jon Walker on Florida's Seafood Future Jul 11, 2025

Show notes

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 into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he's pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.

From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida's food future.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Celebrating Independence Day: The Flavors of America with Chef Thomas Parker Jul 04, 2025

Show notes

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 of what constitutes American food, as we traverse from fine dining experiences to festival fare, encapsulating the rich tapestry of cultural influences that define our culinary landscape. Additionally, we are joined by Jillian Chiles from Florida Farm Finder, who provides valuable insights into current agricultural developments. This episode serves as a reminder that food is not merely sustenance, but a profound narrative interwoven with our collective identity and heritage.

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