Afleveringen
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Chef Peter Garces didn't open By The Chef Pizza because he needed another job.
He built it from the remains of a life that had been completely disrupted.
Peter grew up in Brooklyn, where his earliest connection to food came from watching his mother cook. That sense of childhood wonder eventually became a serious culinary pursuit, taking him through culinary school, restaurant kitchens, and some of New York's most respected pizza operations.
At Roberta's, he was unexpectedly left alone in front of a thousand-degree oven during a busy lunch rush—and made it through without burning a pie.
At Apizza Regionale, the pressure nearly broke him, but it also sharpened his discipline.
At Pizza Loves Emily, he saw pizza treated with the same creativity and seriousness as any other culinary craft.
Then came Mama's Too.
Peter became the primary pizzaiolo during a defining period for the restaurant. The pizzas photographed for its New York Times review were his, and when the review was published, the line wrapped around the block. One night, Peter trusted his instincts, ignored an instruction to limit the display, and filled the window with the full range of pizzas. Jerry Seinfeld walked in, discovered the vodka pie, and kept coming back.
Peter finally felt like he belonged.
Then his Brooklyn home burned down.
The fire took nearly everything and forced him to leave the city that shaped him. When he arrived in Central Florida, his New York résumé did not automatically earn him respect, opportunity, or comparable pay. He had to begin proving himself all over again.
With help from his parents, his lifelong friend and business partner Nigel Van Groningen, and the resources of Lakeland's Catapult business incubator, Peter launched a mobile pizza operation and quickly transformed it into a brick-and-mortar restaurant.
Today, By The Chef Pizza represents far more than pizza.
It carries the discipline Peter learned through martial arts, the knowledge passed down by mentors including Chef JJ Johnson, the experience earned inside demanding New York kitchens, and the belief his father placed in him when Peter needed it most.
This episode is about family, fire, craft, resilience, fatherhood, and the difference between opening a restaurant and building a legacy.
Key Takeaways Childhood wonder can become lifelong purpose when it is paired with discipline and experience. Mentorship matters, but the opportunity still has to be earned through work. Difficult kitchens can sharpen a chef's skills, even when the culture surrounding that education is flawed. Peter's time at Mama's Too gave him proof that he belonged among serious pizza professionals. Losing his home forced him to rebuild his career and identity in a completely different market. A strong résumé may open doors, but consistency is what earns trust in a new community. By The Chef Pizza was made possible through family support, friendship, Catapult, and Peter's willingness to prove the concept before asking others to believe. Peter sees pizza as both science and art—a blank canvas shaped by dough, sauce, texture, color, and restraint. His father's investment meant more than financial help; it represented belief from the person Peter respected most. The restaurant is only the beginning. Peter's larger goal is to build multiple concepts and create lasting security and opportunity for his family.BRAND PARTNERS
Metro Foodservice Solutions & Trimark USA
https://www.metro.comCommercial-grade storage, transport, and workflow systems trusted across professional kitchens.
TriMark USA
TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
Chef Matt Lawson's life never followed a straight line. For years, he questioned why his path kept moving through entrepreneurship, restaurants, private-chef work, hotels, professional sports, banking, medical innovation, and some painfully difficult seasons.
Only now are those pieces beginning to make sense.
In Episode 205, Matt shares how a teenage swim-lesson business led him to Dave Ramsey—and how one unexpected answer changed his future:
"I'd be a chef."
He had never worked in a professional kitchen, yet went on to graduate valedictorian from culinary school and open his first restaurant the night of graduation. His journey later took him from cooking for prominent families and rebuilding major food-and-beverage programs to a period of homelessness that forced him to confront his pride, faith, and direction.
The conversation becomes deeply personal as Matt discusses his youngest daughter, Mia, who was born with Down syndrome and required open-heart surgery. When an outdated medical device repeatedly injured her skin, Matt created a better solution—one that received international regulatory approval and was ultimately acquired by 3M.
Today, those experiences are converging through the Texas Food Championship, an ambitious culinary platform designed to elevate chefs, create scholarships, support families, strengthen communities, and give the next generation opportunities Matt once received himself.
This is a conversation about faith, failure, fatherhood, courage, and discovering that the chapters of life that feel the most disconnected may be preparing us for our greatest calling.
BRAND PARTNERS
Metro Foodservice Solutions & Trimark USA
https://www.metro.comCommercial-grade storage, transport, and workflow systems trusted across professional kitchens.
TriMark USA
TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
Zijn er afleveringen die ontbreken?
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Chef Ferrell Alvarez has helped shape modern Tampa dining through Proper House Group, the team behind Rooster & the Till, Ash, Alter Ego, Gallito Taqueria, and Dang Dude.
But Episode 204 is not just about restaurants.
It is about the life that built the chef.
Ferrell sits down with Carl Fiadini for one of the most personal conversations in Walk-In Talk history, tracing his path from a fifteen-year-old dishwasher to one of Florida's most respected chef-owners. The conversation moves through mentorship, fatherhood, grief, survival, rebuilding, and the responsibility that comes when people believe in your dream before there is proof it will work.
From the early influence of Marty Blitz and Maryann Ferenc at Mise en Place, to building Rooster & the Till with reclaimed wood, used furniture, and $60,000 raised through relationships, Ferrell's story is a reminder that restaurants are never just built with money.
They are built with belief.
Featured dishes from Ash include boquerones with herb oil, chili oil, fresh lime, and house-made focaccia, along with a look at the creative culture behind Proper House Group.
This episode is about Tampa, resilience, leadership, and what it means to give more than you take.
BRAND PARTNERS
Metro Foodservice Solutions & Trimark USA
https://www.metro.comCommercial-grade storage, transport, and workflow systems trusted across professional kitchens.
TriMark USA
TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
What happens when a single notification prevents thousands of dollars in product loss?
In Episode 3 of Inside Food Safety, we're on location at The Tampa Club with Executive Chef Thomas Mandzik and Eric Moore from Testo North America to discuss a real incident that occurred just one week after a new automated temperature monitoring system was installed.
While away from the restaurant, Chef Thomas received an alert that a walk-in cooler wasn't operating normally. What initially appeared to be a minor issue turned out to be a refrigerant leak that could have resulted in the loss of nearly $20,000 in inventory before anyone returned to work.
The conversation expands beyond that story to explore why modern kitchens are embracing technology, how automation supports—not replaces—professional chefs, and why food safety begins long before a health inspection.
Topics include:
How automated monitoring prevented a major inventory loss
The true cost of refrigeration failures
Why temperature logs alone aren't enough
Leadership, systems, and creating a culture of food safety
Balancing technology with craftsmanship in today's professional kitchen
What restaurant operators can do to better protect their guests, staff, and business
Recorded on location at The Tampa Club in downtown Tampa. Special thanks to Alissa Costello for making that happen!
Inside Food Safety is hosted by Carl Fiadini and presented in partnership with Testo North America, exploring the people, technology, and best practices shaping safer kitchens across the foodservice industry.
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Chef Sherief Shawky's journey is anything but conventional.
Raised between Virginia and Egypt, Sherief's path began in a family-owned pizzeria before taking him through some of the industry's most demanding kitchens, working alongside award-winning chefs, opening restaurants, leading culinary teams, and ultimately becoming Corporate Chef and Team Leader for North America at Unox.
In this episode, Sherief shares the experiences that shaped him—from learning to leave his ego at the door, navigating burnout, overcoming a serious back injury, and making the difficult decision to step away from restaurant operations at the height of his career.
We also discuss mentorship, leadership, mental health in hospitality, his work as an ambassador for The Burnt Chef Project, and why he believes food remains the universal language that brings people together.
Most importantly, this is a conversation about opportunity—recognizing it when it appears and having the courage to say yes.
Topics Covered:
• Growing up between Egypt and the United States
• Working with Chef Sherry Yard and Chef Jamie Lynch
• Lessons learned from high-pressure kitchens
• Burnout, injury, and career transitions
• Leadership and mentoring the next generation
• Mental health and The Burnt Chef Project
• Life at Unox
• Why food is the ultimate connectorPlus, Chef Sherief prepares two incredible dishes in the studio, showcasing the creativity, discipline, and culinary perspective that have defined his career.
This is Episode 202 of the Walk-In Talk Podcast.
BRAND PARTNERS
Metro Foodservice Solutions & Trimark USA
https://www.metro.comCommercial-grade storage, transport, and workflow systems trusted across professional kitchens.
TriMark USA
TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
Episode 201 picks up just days after Walk-In Talk Media celebrated its 200th episode at Tampa Club.
What started as a milestone celebration became something much bigger: more than 120 hospitality professionals, chefs, operators, distributors, manufacturers, brand partners, creators, and friends gathered in one room to celebrate the community that has formed around Walk-In Talk Media.
Chef Thomas Mandzik joins the show to reflect on the night, the energy in the room, the food, the sponsors, the Tasty Cam moments, and what it meant to see so many industry people show up for one another.
From the Walk-In Talk Podcast ice carving and Crab Island Seafood dip display to the nonstop hospitality from Thomas and the Tampa Club team, the evening became a reminder that this industry is built on relationships.
As Thomas put it:
"Yes, we're competitors… but we're still all fans of each other."
The conversation also looks ahead to Thomas's next chapter. This fall, he'll be leaving Tampa Club and heading to Corpus Christi, Texas, where he plans to open an intimate 20-seat restaurant built around his own vision, artistry, faith, and pursuit of a deeply personal dining experience.
In studio, Thomas prepares two foie gras-driven dishes:
Foie gras with squab, blue corn grits cake, Three Sisters composition, and jus.
Bluefin tuna "ravioli" with foie gras mousse, mascarpone, Parmesan, basil emulsion, blood orange gastrique, yuzu aioli, and tomato ginger water.
This episode is about celebration, community, gratitude, faith, risk, and the next chapter for one of Walk-In Talk Media's closest chef voices.
Episode Takeaways Walk-In Talk Media's Episode 200 celebration became a true hospitality community moment. More than 120 industry professionals gathered at Tampa Club to celebrate the milestone. Chef Thomas Mandzik and the Tampa Club team helped create the culinary energy of the night. The event highlighted the power of relationships across chefs, operators, distributors, manufacturers, and brand partners. Thomas sees the Central Florida hospitality scene as competitive, but also deeply supportive. His move to Corpus Christi is rooted in family, faith, timing, and opportunity. Thomas plans to open an intimate 20-seat restaurant focused on artistry, memory, and elevated dining. The episode features two highly technical foie gras dishes built around squab and bluefin tuna. Hospitality at its best is about creating moments people remember. Episode 201 serves as both a recap of a major milestone and a preview of Thomas's next chapter.BRAND PARTNERS
Metro Foodservice Solutions & Trimark USA
https://www.metro.comCommercial-grade storage, transport, and workflow systems trusted across professional kitchens.
TriMark USA
TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
Almost exactly one year ago, Chef Elijah Rock joined Walk-In Talk Media to discuss the early stages of building Bricks and navigating life as a new restaurant owner.
A lot can change in a year.
In Episode 200, Elijah returns to reflect on what the last twelve months have taught him about leadership, delegation, fatherhood, burnout, trust, and the reality of restaurant ownership beyond what guests see from the dining room.
The conversation explores the pressure that comes with building something meaningful, learning to let go of control, empowering a team, and finding balance in an industry that rarely slows down.
Along the way, Elijah shares how becoming a father has changed his perspective, why success often looks different than people imagine, and what it means to build something his daughter can one day be proud of.
In the studio, Chef Elijah presents two dishes that reflect both comfort and restraint:
🍽️ Pork Chop
🍽️ Branzino with Green Bean Amandine, Radish & Herb SaladAs Walk-In Talk Media reaches Episode 200, it felt fitting to spend the milestone with a chef whose story reminds us that hospitality is built one day, one service, and one decision at a time.
Episode Takeaways Leadership begins when you learn to trust others. Delegation is not weakness, it's necessary for growth. Restaurant ownership often looks very different than it appears online. Burnout remains one of hospitality's biggest challenges. Fatherhood can reshape priorities and perspective. Success is rarely glamorous in the day-to-day. Great teams are built through empowerment, not control. The moments you miss are often the ones you can never get back. Simplicity and restraint matter in both food and life. Building something meaningful takes time, patience, and consistency.BRAND PARTNERS
Metro Foodservice Solutions & Trimark USA
https://www.metro.comTriMark USA
Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
Franki
https://www.getfranki.com
A platform connecting restaurants with high-intent diners through real experiences and user-generated content.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
In Episode 2 of Inside Food Safety, Eric Moore of Testo North America returns to discuss one of the biggest threats facing restaurants today, not a single catastrophic mistake, but the slow erosion of standards through complacency.
From leadership and food safety culture to burnout, staffing challenges, and operational blind spots, Eric and Carl explore how small shortcuts can become dangerous habits when accountability begins to slip.
The conversation also examines why the phrase "We've always done it this way" may be one of the most harmful mindsets in hospitality, and how strong leadership, employee empowerment, and consistent operating procedures help protect guests, staff, and a restaurant's reputation.
The episode concludes with practical solutions operators can implement today, including automated temperature monitoring, proper thermometer usage, and leveraging technology to strengthen food safety systems while reducing operational risk.
Inside Food Safety is a recurring Walk-In Talk Media series designed to bring practical food safety conversations directly to chefs, operators, managers, and hospitality professionals.
Guest:
Eric Moore, Food Safety Expert, Testo North AmericaFollow Testo North America:
Instagram: @testoamericaConnect with Eric Moore:
Takeaways Leadership sets the tone for food safety culture. Complacency is often more dangerous than isolated mistakes. "We've always done it this way" creates operational blind spots. Handwashing compliance remains one of the simplest indicators of kitchen discipline. Burnout and staff fatigue directly impact food safety performance. Proper thermometer use is still widely misunderstood throughout the industry. Technology can reduce human error and improve operational consistency. Automated temperature monitoring can help protect inventory, reduce risk, and improve response times. Continuous improvement is critical to maintaining safe, successful operations. Food safety is not separate from hospitality. It is hospitality.
LinkedIn: Eric MooreSegment Partner
About Walk-In Talk Media
Testo Instruments - North AmericaWalk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry.
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Episode 198 – NRA Show Chicago Recap
The National Restaurant Association Show always brings the food industry together at the highest level, and this year in Chicago was no exception.
From nonstop movement on the show floor, to conversations with operators, chefs, manufacturers, and hospitality leaders from across the country, Episode 198 captures the energy, relationships, and momentum that continue to shape the future of foodservice.
A huge thank you to Royal Cup Coffee & Tea for partnering with Walk-In Talk Media throughout the week and helping fuel the production from start to finish. What began as Pooch searching for "the package" across Chicago ultimately led right back to the Royal Cup booth and the cold brew powering the entire experience.
Follow Royal Cup Coffee & Tea on Instagram: @royalcupcoffee ☕️
Special thanks as well to Connor Stewart and the National Restaurant Association Show team for the continued support, hospitality, and opportunity to help tell the story of one of the industry's most important events.
This episode is about more than recap footage. It's about community, innovation, partnership, and the people continuing to move hospitality forward.
🎙️ Produced by Walk-In Talk Media
#NRAShow #RoyalCupCoffee #WalkInTalkMedia #Chicago #Hospitality #FoodIndustry
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Chef Taylor Dillon's path into Mexican cuisine wasn't traditional, and that's exactly what makes this conversation interesting.
Born and raised in New Orleans, trained in some of New York's most demanding kitchens including Daniel and Jean-Georges, Taylor eventually found himself completely immersed in the craft, history, and technique behind Mexican food. What started as curiosity turned into obsession, studying nixtamalization, grinding corn from scratch, and building a deeper understanding of a cuisine rooted in generations of tradition.
Now, alongside his wife Kayla, he's built Con Amor, a restaurant shaped by passion, discipline, and a genuine respect for the culture behind the food.
In this episode, we talk about identity in cooking, earning credibility inside a cuisine that isn't tied to your own heritage, opening a restaurant while building a marriage at the same time, and why some of the best chefs never stop learning.
We're also joined by Leigh Wilson, Director of Marketing for Creative Loafing Tampa Bay, for another segment of What's Hot Tampa Bay, discussing the evolution of the local food scene and why chefs telling more personal stories through food is resonating now more than ever.
This one is about culture, humility, growth, and building something with intention.
Chef Taylor Dillon shares how growing up in New Orleans and training in elite New York kitchens shaped his culinary foundation. Why Mexican cuisine became a personal obsession, and how self-teaching nixtamalization changed his direction as a chef. The importance of respecting culture, technique, and tradition when cooking outside your own heritage. Opening Con Amor alongside his wife Kayla, and balancing marriage with restaurant ownership. Why collaboration and mentorship matter more than competition in today's culinary landscape. Leigh Wilson of Creative Loafing Tampa Bay joins the conversation for another segment of What's Hot Tampa Bay, discussing how the local food scene is evolving through more personal storytelling and chef-driven concepts.BRAND PARTNERS
Metro Foodservice Solutions & Trimark USA
https://www.metro.comTriMark USA
Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
Franki
https://www.getfranki.com
A platform connecting restaurants with high-intent diners through real experiences and user-generated content.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
Inside Food Safety is a recurring monthly segment on the Walk-In Talk Podcast.
This is the first one.
The inaugural episode of our Inside Food Safety segment, and it starts with a conversation every kitchen needs to hear.
Eric Moore joins us, food safety expert with Testo North America, bringing real-world insight into what food safety actually looks like in practice. Not theory, not checklists, but the daily decisions that protect your team, your product, and the people you serve.
Because food safety isn't something you turn on when it's convenient. It's built into how you operate, every shift, every station, every plate.
We get into where kitchens slip, how small habits turn into major risks, and why consistency matters more than intention. From temperature control to cross-contamination, this is about tightening the gaps most people don't even realize are there.
This segment is about awareness, accountability, and raising the standard across the industry.
And this is where it begins.
Segment Partner
Testo Instruments - North AmericaAbout Walk-In Talk Media
Walk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry. -
What does it look like to keep showing up when your body is working against you?
In Episode 195, Ciji Castro returns to the show for one of the most personal conversations we've had.
Ciji is currently battling stage four endometriosis, a disease that affects millions of women, yet remains widely misunderstood, especially in high-pressure industries like hospitality.
And still, she shows up.
Still cooking. Still creating. Still pushing forward.
This episode goes beyond the plate.
We talk about what endometriosis actually feels like on a daily basis, the gap between what people see and what's really happening, and the emotional and physical toll of navigating a career, motherhood, and life while dealing with chronic pain.
Ciji also opens up about advocacy, what it takes to be heard in a system that often dismisses women's health, and the importance of support, especially from those closest to you.
Her husband Miguel joins the conversation, offering a real look at what it means to support someone through this kind of fight, not just emotionally, but as an advocate.
And through it all, food remains part of the story.
Not as an escape, but as a way to connect, to ground, and to bring people together, even in difficult moments.
This is a conversation about resilience, awareness, and making space for the stories that don't always get told in this industry.
Franki is built around that idea. It connects restaurants with real diners and turns those experiences into user-driven video content that continues to work long after the visit.
No upfront cost. No long-term contracts. Just measurable traffic and real visibility. They're also covering your first $250 in-store to get started. It's a different approach and one we're paying attention to.
Check it out here: http://frankiapp.com/walkintalk
KEY TAKEAWAYS Endometriosis is widely misunderstood, especially in demanding industries like hospitality Many people in foodservice are dealing with invisible challenges while still performing at a high level Advocacy is critical when navigating chronic illness and healthcare systems Support systems, especially partners and family, play a major role in resilience The hospitality industry often overlooks the human side behind performance Food can still be a grounding force during difficult moments Awareness leads to better understanding, both inside and outside the industryBRAND PARTNERS
Metro Foodservice Solutions
https://www.metro.com
Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
Franki
https://www.getfranki.com
A platform connecting restaurants with high-intent diners through real experiences and user-generated content.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
What happens when the person behind the camera starts understanding the plate better than ever before?
Episode 194 is a different kind of conversation.
No guest rotation. No outside voice.
Just Carl Fiadini and John Hernandez, the creative force behind the lens at Walk-In Talk Media.
Over the last year, John's role has evolved in a way most people wouldn't expect.
He's still behind the camera.
But through Walk-In Talk Media's relationship with RAK Porcelain USA, the expectations changed.
The opportunity to shoot for a product catalog meant the margin for error disappeared.
Every plate had to be right.
And that responsibility pushed John deeper into the process, not just capturing dishes, but cooking them, plating them, and refining them before they ever hit the lens.
What started as observation turned into execution.
Learning from the chefs who come through the studio each week, John began applying those techniques in real time, developing an understanding of structure, balance, and composition that now shows up in every piece of content.
This episode breaks down that evolution.
How repetition and proximity to talent shaped his growth.
What it takes to make food actually translate on camera.
And what changes when you go from documenting the work… to owning it.We also touch on what's ahead, including the upcoming Episode 200 event at the Tampa Club, and what this next phase of Walk-In Talk Media looks like.
This is a conversation about growth, pressure, and raising the standard
Growth comes from proximity to talent and repetition over time Food styling is as critical as photography in visual storytelling Shooting for a product catalog raises the standard across the board Understanding plating improves how food is captured on camera The shift from observer to executor changes everything Small adjustments in structure, balance, and color define the final image Great food content starts before the camera is turned on Pressure creates clarity and elevates the work Collaboration between chefs and creatives drives better outcomes Evolution is required to stay relevant in modern food mediaBRAND PARTNERS
Metro Foodservice Solutions
https://www.metro.com
Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
Franki
https://www.getfranki.com
A platform connecting restaurants with high-intent diners through real experiences and user-generated content.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
What does a real vendor relationship actually look like?
In Episode 193, Mike Lombardi, third-generation seafood distributor behind a 65-year family business, joins Chef Stephen Hicks in studio for a conversation that goes far beyond product and price.
This episode dives into what really drives long-term success in the restaurant industry, trust, accountability, and understanding the pressure on both sides of the line.
From early mornings on the docks to high-pressure moments in the kitchen, Mike shares what it means to stay close to the source, build relationships with fishermen, and guide chefs with real-time market insight. Chef Hicks brings the operator perspective, breaking down how the right partners create confidence, consistency, and the ability to push beyond expectations.
This is a conversation about more than seafood.
It's about legacy, decision-making, and the kind of trust that only gets built over time.
🎥 In the studio, Chef Hicks prepares two standout dishes:
• Grouper with Sweet Corn Purée, Succotash, Spherified BBQ, and Butter Poached King Crab
• Smoked Salmon Deviled Eggs with Caviar and Chives
Real product. Real relationships. Real conversation.
BRAND PARTNERS
During this episode, you'll hear about Franki App, a performance-based growth platform helping restaurants generate measurable, incremental diners, not just impressions.
Metro Foodservice Solutions
https://www.metro.com
Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandseafood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
Franki
https://www.getfranki.com
A platform connecting restaurants with high-intent diners through real experiences and user-generated content.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. -
Most people see the finished plate.
Very few understand everything that had to go right before it got there.
Episode 192 pulls that curtain back.
John Marino, President of RAK Porcelain USA, joins the show for a conversation rooted in experience — from operations and manufacturing to leading a growing organization built on long-term thinking and real partnerships.
This isn't theory. It's pressure-tested.
From solving problems at the ground level to reshaping how a company scales, John breaks down what it actually takes to build something that lasts in an industry that often prioritizes short-term wins.
Alongside him is Chef Thomas Mandzik — bringing the operator's perspective from inside a system where consistency, standards, and execution are non-negotiable.
He understands the weight of decisions.
The cost of mistakes.
And the difference between a partner and a vendor. Together, the conversation moves beyond product and into alignment — where chefs, brands, and leadership either connect… or miss entirely.
Because when it works, it changes everything.
In the Studio Chef Thomas delivered two dishes that reflect both precision and restraint — built with intention and executed at a high level.
Fish Mosaic - An intricate composition of king oro salmon, bigeye tuna loin, and squid ink–brushed sea bream, wrapped in nori and set in a green apple yuzu vinaigrette with smoked olive oil.
Clean, technical, and layered — a dish that demands control.
Strawberry Pavlova - Strawberry panna cotta, strawberry balsamic gel, and basil gelato.
Bright, balanced, and composed — where acidity, sweetness, and texture all hold their place.
This is a look behind the scenes — not just at the food, but at the thinking, the systems, and the relationships that make it all possible.
🍽️ RAK Porcelain USA
🧰 Metro Foodservice Solutions
🌡️ Testo North America
-
There's a shift happening in the restaurant industry.
It's not just about what's on the plate anymore. That part is expected. The real question now is what actually gets seen, what connects, and what ultimately brings people through the door.
In Episode 191, we bring two perspectives together to unpack that.
Chef Nelly Buleje of Timpano joins us in the studio. With a career rooted in large-scale hotel operations and shaped by a wide range of culinary influences, he now leads inside a focused, high-volume restaurant environment. His perspective is grounded in experience, discipline, and a deep connection to hospitality — not just execution.
Also joining the conversation is Leigh Wilson, Marketing Director of Creative Loafing Tampa Bay, as we introduce a new recurring segment: What's Hot in Tampa Bay.
This segment isn't about hype — it's about awareness.
Leigh brings a real-time pulse on what's gaining traction, what people are responding to, and how attention is forming across the market.
The conversation also dives into one of the most important dynamics shaping restaurants today — the relationship between food and cameras.
From social media to perception to expectation, chefs are navigating a world where visibility plays a major role in success. The plate is still the foundation, but how it's presented, shared, and experienced beyond the table now matters just as much.
Aaron Sharpe from Testo North America joins the discussion as well, bringing insight into precision, measurement, and what food safety actually looks like in a professional kitchen.
This episode is about understanding the full picture.
The craft.
The business.
And the reality of operating in a world where attention is part of the equation.
KEY TAKEAWAYS
The plate is no longer the finish line — it's the starting point Visibility and perception now play a major role in restaurant success Hospitality remains the foundation, even as the industry evolves Strong operators understand both execution and exposure Attention is earned differently today — and it's constantly shiftingBRAND PARTNERS
Metro Foodservice Solutions
https://www.metro.com
Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.
RAK Porcelain USA
https://www.rakporcelain.com
Professional tableware engineered for durability and presentation.
Citrus America
https://www.citrusamerica.com
Premium citrus solutions supporting chefs, retailers, and distributors.
Crab Island Seafood
https://crabislandse afood.com
Florida-based supplier delivering responsibly sourced seafood to foodservice partners.
Testo North America
https://www.testo.com/en-US
Precision measurement and food safety solutions for professional kitchens.
Franki
https://www.getfranki.com
A platform connecting restaurants with high-intent diners through real experiences and user-generated content.
CAUSE PARTNERS
The Burnt Chef Project
https://www.theburntchefproject.com
Advocating for mental health awareness in the hospitality industry.
Operation BBQ Relief
https://operationbbqrelief.org
Providing meals to communities impacted by natural disasters.
Sustainable Supperclub
https://www.sustainablesupperclub.com
Pop-up dining experiences focused on sustainability and food access.
TRADE SHOW & INDUSTRY PARTNERS
Florida Restaurant Show
https://www.therestaurantshows.com/florida/
New York Restaurant Show
https://www.therestaurantshows.com/new-york/
California Restaurant Show
https://www.therestaurantshows.com/california/
Pizza Tomorrow Summit
https://www.pizzatomorrow.com/
U.S. Culinary Open
https://www.usculinaryopen.com/About
Creative Loafing Tampa Bay
https://www.cltampa.com
ABOUT WALK-IN TALK MEDIA
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
-
Episode 190 — Description
Precision isn't a luxury in the kitchen. It's the standard.
Episode 190 brings that into focus with Chef Thomas Mandzik of The Tampa Club and Aaron Sharpe of Testo North America.
This conversation moves beyond the plate and into the systems behind it. Temperature, consistency, accountability. The details that don't always get seen, but dictate everything.
Chef Mandzik breaks down how structure and discipline shape execution in a professional kitchen, while Aaron Sharpe introduces the role of measurement and food safety as part of the workflow, not an afterthought.
This episode also marks the introduction of a new ongoing segment with Eric Moore with Testo North America, where we'll continue to explore food saftey and the tools and thinking that support real kitchen performance.
We've also been talking a lot lately about what actually brings people through the door. During this episode, you'll hear about Franki App, a performance-based growth platform helping restaurants generate measurable, incremental diners, not just impressions.
As we move closer to 200 episodes, the conversation continues to evolve.
🎙️ Episode 190 is live.
We've been talking a lot in the studio lately about what actually drives traffic. Not clicks. Not impressions. Not likes. Actual people walking through the door.
Franki is built around that idea. It connects restaurants with real diners and turns those experiences into user-driven video content that continues to work long after the visit.
No upfront cost. No long-term contracts. Just measurable traffic and real visibility. They're also covering your first $250 in-store to get started. It's a different approach and one we're paying attention to.
Check it out here: http://frankiapp.com/walkintalk
🍽️ Plated on RAK Porcelain USA
Key Takeaways Precision is not optional at the professional level, it's enforced Temperature control is one of the most important variables in kitchen consistency Cooking by feel has limits, systems remove guesswork Food safety is not a checklist, it's part of performance Measurement tools support execution, they don't replace skill Consistency builds trust, both in the kitchen and with the guest The future of kitchens leans more into data, not less Strong kitchens operate with structure, not improvisation Brands and chefs need to align on real-world application, not theory Driving diners requires measurable tools, not just marketing reach
🧰 Workflow supported by Metro Foodservice Solutions
🌡️ Food safety powered by Testo North America
📲 Guest experience supported by Franki App
🎙️ Produced by Walk-In Talk Media -
Food doesn't just live on the plate anymore. It lives in media.
Episode 189 brings together two sides of that reality, how food is created, and how it's seen.
Featured guest Alexandria Ebron, Brand Manager for The Zest and Classical WSMR, part of the NPR ecosystem at WUSF and the University of South Florida, shares her path from blogging and Creative Loafing to helping shape food stories across the state. Her perspective lives in the day-to-day of content creation, covering restaurants, building narratives, and understanding what actually connects with an audience.
In studio, Chef Jason F. Lynn returns to Walk-In Talk, cooking while navigating a different kind of pressure, building within a system at Del Webb Minneola while still pushing his identity as a chef. From plating decisions to photography angles, Jason speaks to the shift every chef is feeling as food and media become inseparable.
This episode continues the conversation around the evolving relationship between chefs, content, and visibility, and what it really takes to stay relevant in today's hospitality industry.
Because food doesn't just get served anymore.
It gets documented. It gets shared. It gets judged before it's even tasted.
🎙️ Episode 189 is live now.
🔑 Key TakeawaysFood and media are no longer separate, chefs are now part of the storytelling process
Authenticity and consistency matter more than perfection in content
Media platforms shape perception before guests ever experience the food
Chefs are balancing creativity with the realities of operating inside structured environments
The ability to present food visually is becoming as important as execution in the kitchen
Not everything that performs well online reflects real culinary value
Brand PartnersMetro Foodservice Solutions
Professional kitchen infrastructure trusted by chefs around the world.
https://www.metro.comRAK Porcelain USA
Precision-crafted professional tableware designed for high-performance kitchens.
https://www.rakporcelain.comCitrus America
Premium citrus products supporting chefs and foodservice professionals across the industry.
https://www.citrusamerica.comCrab Island Seafood
Chef-driven seafood products bringing Gulf Coast flavors to restaurants nationwide.
https://crabislandseafood.comTesto North America
Cause Partners
Industry-leading food safety and measurement technology trusted in professional kitchens.
https://www.testo.com/en-USThe Burnt Chef Project
Advancing mental health awareness and support within the hospitality industry.
https://www.theburntchefproject.comOperation BBQ Relief
Providing hot meals and disaster relief to communities in need across the United States.
https://operationbbqrelief.orgSustainable Supperclub
Trade Show & Industry Event Partners
Community-driven dining events supporting food access and nonprofit initiatives.
https://sustainablesupperclub.comFlorida Restaurant Show
https://www.therestaurantshows.com/florida/New York Restaurant Show
https://www.therestaurantshows.com/new-york/California Restaurant Show
https://www.therestaurantshows.com/california/Pizza Tomorrow Summit
https://www.pizzatomorrow.com/U.S. Culinary Open at the NAFEM Show
https://www.usculinaryopen.com/aboutCreative Loafing Tampa Bay
About Walk-In Talk Media
Food & Drink coverage and cultural journalism across the Tampa Bay region.
https://www.cltampa.comWalk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and trade-facing impact.
Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary-style storytelling, and live trade-show coverage across the United States. The platform serves chefs, operators, distributors, brands, and industry organizations by documenting the people and systems that shape the foodservice world.
The Walk-In Talk Podcast consistently holds the #1 Food Podcast position on Apple Charts in the U.S. market, has reached millions of downloads, and was a finalist at the People's Choice Podcast Awards. Walk-In Talk Media has also been recognized for its storytelling at the Central Florida Film Festival and Folkestone Film Festival, with projects listed on IMDb.
Walk-In Talk Media is the official podcast and media partner for the New York Restaurant Show, California Restaurant Show, Florida Restaurant Show, Pizza Tomorrow Summit, and the U.S. Culinary Open, and works alongside industry publications like Creative Loafing Tampa Bay to elevate chef voices and food culture.
The platform also supports cause-driven organizations including The Burnt Chef Project and Operation BBQ Relief, reinforcing its commitment to the health and sustainability of the hospitality industry.
📩 Partnership & Collaboration Inquiries
[email protected] -
Who decides which food stories get told?
In Episode 188 of the Walk-In Talk Podcast, Host, Carl welcomes Dalia Colon, Executive Producer and Host of The Zest, the NPR-affiliated food podcast produced by WUSF on the University of South Florida campus.
With more than 300 episodes produced, Dalia has helped shape how Florida's food culture is documented through public media. Her work blends journalism, food history, and storytelling, highlighting the chefs, farmers, traditions, and communities that define the state's culinary identity.
In the studio kitchen, Chef Michael Collantes, Michelin-starred chef and owner of Soseki Modern Omakase, prepares two dishes while joining the conversation about the relationship between chefs and media. Collantes previously appeared as a guest on The Zest in 2023, making this episode a full-circle moment as the discussion moves from public radio to the Walk-In Talk studio.
Together, the conversation explores editorial responsibility, the pace of modern food media, and the shared discipline between journalism and professional kitchens.
Because food isn't just content.
It's culture, craft, and the stories that shape the industry.
Be sure to follow our journey to the Ny Restaurant Show as we continue bridging the gap between Food Media in the Food Industry B2B space! We'll be at the Javits Center in NYC from 3/8 - 3/10 at booth 1653!
Episode TakeawaysPublic media brings editorial discipline to food storytelling
Platforms like NPR prioritize context, credibility, and cultural documentation over trends.Food journalism helps preserve culinary history
Coverage can shape how communities and traditions are remembered.The relationship between chefs and media is evolving
As visibility grows, chefs and storytellers must navigate responsibility and representation.Standards matter in both kitchens and journalism
Whether producing a Michelin-level dish or a public media story, trust is built through consistency and discipline.Florida's food culture is deeper than headlines
Brand Partners
Regional voices, traditions, and history play a major role in shaping the state's culinary identity.Metro Foodservice Solutions
Professional kitchen infrastructure trusted by chefs around the world.
https://www.metro.comRAK Porcelain USA
Precision-crafted professional tableware designed for high-performance kitchens.
https://www.rakporcelain.comCitrus America
Premium citrus products supporting chefs and foodservice professionals across the industry.
https://www.citrusamerica.comCrab Island Seafood
Chef-driven seafood products bringing Gulf Coast flavors to restaurants nationwide.
https://crabislandseafood.comTesto North America
Cause Partners
Industry-leading food safety and measurement technology trusted in professional kitchens.
https://www.testo.com/en-USThe Burnt Chef Project
Advancing mental health awareness and support within the hospitality industry.
https://www.theburntchefproject.comOperation BBQ Relief
Providing hot meals and disaster relief to communities in need across the United States.
https://operationbbqrelief.orgSustainable Supperclub
Trade Show & Industry Event Partners
Community-driven dining events supporting food access and nonprofit initiatives.
https://sustainablesupperclub.comFlorida Restaurant Show
https://www.therestaurantshows.com/florida/New York Restaurant Show
https://www.therestaurantshows.com/new-york/California Restaurant Show
https://www.therestaurantshows.com/california/Pizza Tomorrow Summit
https://www.pizzatomorrow.com/U.S. Culinary Open at the NAFEM Show
https://www.usculinaryopen.com/aboutCreative Loafing Tampa Bay
About Walk-In Talk Media
Food & Drink coverage and cultural journalism across the Tampa Bay region.
https://www.cltampa.comWalk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and trade-facing impact.
Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary-style storytelling, and live trade-show coverage across the United States. The platform serves chefs, operators, distributors, brands, and industry organizations by documenting the people and systems that shape the foodservice world.
The Walk-In Talk Podcast consistently holds the #1 Food Podcast position on Apple Charts in the U.S. market, has reached millions of downloads, and was a finalist at the People's Choice Podcast Awards. Walk-In Talk Media has also been recognized for its storytelling at the Central Florida Film Festival and Folkestone Film Festival, with projects listed on IMDb.
Walk-In Talk Media is the official podcast and media partner for the New York Restaurant Show, California Restaurant Show, Florida Restaurant Show, Pizza Tomorrow Summit, and the U.S. Culinary Open, and works alongside industry publications like Creative Loafing Tampa Bay to elevate chef voices and food culture.
The platform also supports cause-driven organizations including The Burnt Chef Project and Operation BBQ Relief, reinforcing its commitment to the health and sustainability of the hospitality industry.
📩 Partnership & Collaboration Inquiries
[email protected] -
Food is not content.
It's memory. It's identity. It's standards.
Leigh Wilson, Marketing Director of Creative Loafing in Tampa Bay, grew up in a small Cajun bayou town in South Louisiana where everything happened in the kitchen. The family hunted. They grew their own food. Decisions were made at the table. When you grow up ten minutes from the water, you understand that food is not a trend. It's survival. It's culture. It's truth.
Now she helps shape how an entire region talks about restaurants, chefs, and hospitality. What gets covered. What gets promoted. What earns attention.
In studio, Chef Michael Collantes, one Michelin star, brings a different level of accountability. Precision. Discipline. Standards that don't bend. When you cook at that level, hype doesn't matter. Execution does.
This conversation pulls back the curtain on:
• Cajun roots and kitchen culture
• The responsibility of food media
• The difference between hype and honesty
• The turnover and volatility inside hospitality
• What Tampa Bay is getting right
• What needs to be betterIt also marks the beginning of a deeper collaboration between Creative Loafing and Walk-In Talk Media, aligning editorial reach with documentary-driven storytelling to elevate the people who truly move the industry forward.
This isn't about influencers.
It's about standards.
It's about substance.Welcome to the conversation.
Brand PartnersRAK Porcelain USA – Professional tableware partner
https://www.rakporcelain.comMetro Foodservice Solutions – Studio workflow and equipment partner
https://www.metro.comCrab Island Seafood
https://crabislandseafood.comCitrus America
https://www.citrusamerica.com/Testo North America
Cause & Industry Impact Partners
https://www.testo.comThe Burnt Chef Project
https://www.theburntchefproject.com/Operation BBQ Relief
https://operationbbqrelief.org/Sustainable Supperclub
https://sustainablesupper.org/Operation Blessing
https://www.ob.org/Endometriosis Foundation of America
Official Trade Show & Culinary Competition Media Partnerships
https://www.endofound.org/New York Restaurant Show – Official Media Partner
https://www.newyorkrestaurantshow.comFlorida Restaurant Show – Official Media Partner
https://www.flrestaurantandlodgingshow.comCalifornia Restaurant Show – Official Media Partner
https://www.californiarestaurantshow.comPizza Tomorrow Summit – Official Media Partner
https://www.pizzatomorrow.comUS Culinary Open – Official Media Partner
About Walk-In Talk Media
Held in partnership with The NAFEM Show
https://www.usculinaryopen.comWalk-In Talk Media is an industry-recognized food and hospitality media company focused on chef-driven storytelling and B2B industry insight.
Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary storytelling, and live trade show coverage across the United States.
The Walk-In Talk Podcast has reached millions of downloads, held the #1 spot in the U.S. Food Podcast category, was a finalist at the People's Choice Podcast Awards, and is officially recognized for its storytelling at the Central Florida Film event and the Folkestone Film Festival. Episodes and projects are also listed on IMDb, reinforcing Walk-In Talk Media's positioning as a broadcast-level media company.
Walk-In Talk Media operates deeply within the professional hospitality ecosystem — connecting chefs, distributors, manufacturers, operators, and trade show networks. The platform highlights not just the plate, but the infrastructure that makes the plate possible.
What sets Walk-In Talk Media apart is access and trust. Industry leaders come to the platform not to promote, but to speak candidly about sourcing, leadership, burnout, culture, distribution, innovation, and purpose.
Through strategic brand partnerships, official trade show media relationships, and cause-driven storytelling, Walk-In Talk Media continues to elevate the voices shaping the future of food.
Because the most powerful stories in food are still human ones.
- Laat meer zien
