The Vollrath Feed
A deep dive with chefs and industry experts into the many facets of the foodservice universe.
Vollrath Feed Trivia
Timestamps
0:27 β Nate joins the show today
0:49 β Today is a special episode
2:12 β Itβs training season
4:44 β We have virtual trainings available
5:28 β Itβs quiz time!
30:09 β A quick look back
30:57 β Weβll be making more content
31:23 β Thank you to everyone
33:16 β Outro
Food as Education
Timestamps
0:38 β Stick around for Nateβs Notes
1:21 β School nutrition has come a long way
4:33 β The importance of consultants
6:09 β Chef Samantha Cowens-Gasbarro joins the show
6:53 β Chef Samanthaβs foodservice journey
10:02 β The origins of nutritional trends
11:33 β Balancing quality and costs
17:09 β Scratch cooking in schools
19:38 β Food as an educational tool
26:50 β Getting buy-in
30:42 β Cook once, serve twice
32:37 β Resources for success
34:14 β When school nutrition started to shift
42:01 β Missing the kitchen
43:57 β Becoming a foodie early
45:53 β Making the case for consultants
52:09 β Chef Samanthaβs inspirational quote
54:27 β Nates Notes
58:01 β Outro
Re-thinking Restaurants
Timestamps
0:21 β Today is a special episode
2:03 β Listening is important
3:51 β Custom products
7:02β The future of restaurants
10:45 β Chef Erling Wu-Bower joins the show
11:09 β Chef Erlingβs foodservice journey
16:38 β Challenges that come with opening
19:45 β The importance of adaptability
23:40 β Cooking with your senses
26:16 β Common restaurant pitfalls
31:52 β Evaluating tipping
49:15 β Labels and tent poles
56:06 β Dining out as a chef
57:42 β Staying on top of trends
1:01:51 β Chef Erlingβs mantras
1:03:46 β A bit of reflection
1:09:12 β Outro
An Eye for Design
Timestamps
0:06 β Intro
1:38 β Making sense of the chaos
5:22 β Our experience working with designers
10:50 β Laura Lentz joins the show
11:24 β Lauraβs career journey
17:22 β Form vs. function
20:19 β Seeking out input
22:15 β Lauraβs signature
23:22 β Versatility
27:05 β Inspiration and creative process
33:04 β Adjusting on-site foodservice
35:48 β Pandemic trends with staying power
50:30 β Advice for smaller operations
57:37 β Trusting your gut
1:01:52 β Lauraβs inspirational quote
1:03:57 β Nateβs Notes
1:06:32 β Outro
Delivery Disruptor
Timestamps
1:12 β Stay tuned for Nateβs recap
4:07 β Background on Chris Baggott
5:31 β Chris Baggott joins the show
6:04 β Chrisβ foodservice journey
10:02 β The origin of ClusterTruck
14:24 β Expectations of quality
18:01 β Finding the right drivers
22:47 β Addressing freshness
27:29 β Organizing the kitchen
30:44 β Human-plus technology
33:45 β Creating the best kitchen
34:55 β Robots
36:49 β Delivery drivers and ghost kitchens
41:22 β Third-party delivery
43:16 β Naming the business
46:02 β Making the math and menu work
56:18 β Chrisβ inspirational quote
59:06 β Nateβs Notes
1:03:41 β Outro
Designing for the future
Timestamps
0:27 β Donβt miss the recap
2:47 β The importance of culinary development
4:50 β Matt Schuler joins the show
5:46 β Mattβs culinary progression
15:27 β Solving problems
16:50 β When experience pays off
19:56 β Having a foodservice-focused brain
23:43 β Senior living facilities
26:54 β Using technology
30:39 β Proposing equipment solutions
33:00 β The next big thing(s)
36:11 β Environmental factors and induction
42:40 β Creating a quality work situation
44:58 β The evolution of foodservice design
47:00 β Scratching the itch
51:50 β Mattβs inspirational quote
53:10 β Nateβs Recap
55:21 β Outro
Mastering the Craft
Timestamps
0:53 β Stay tuned for Nateβs Notes
2:36 β Being the expert
6:11 β Chef Joseph Leonardi joins the show
7:57 β Having a support system
10:34 β Mentoring other chefs
12:48 β Dealing with failure
15:12 β The test
18:31 β Responsibilities
20:22 β Networking with colleagues
23:25 β Success stories
24:40 β Chef Josephβs culinary journey
30:11 β The educational side
32:53 β Shifting demographics
36:24 β Advice for elevating success in the kitchen
38:46 β Beekeeping and honey
50:24 β Competitive cooking
54:35 β Next steps
57:51 β Going out to eat
59:36 β Chef Josephβs mantra
1:02:45 β Nateβs Notes
1:04:33 β Outro
Fresh Meals on Wheels
Timestamps
0:51 β Chef Rich brings a lot to the table
3:17 β Non-profits need a champion
4:22 β More than a meal
6:46 β An opportunity for service
8:17 β Kelly Anderson joins the show
10:49 β Handling donations
12:59 β The transition to βFreshβ
18:02 β Sharing the playbook
20:41 β Addressing hidden needs
26:24 β Breaking down the numbers and COVID planning
28:17 β The peacefulness of dish washing
29:39 β Volunteers and delivering meals
31:47 β The succession plan
32:50 β Advice for managing donors
35:06 β Cost-effective performance
37:20 β Portion control
40:34 β Menu changeover
41:53 β The best ways to get involved
46:55 β Nateβs Notes
48:24 β Outro
Exploring the James Beard Foundation
Timestamps
0:51 β A different type of guest today
2:49 β The ups and downs of winning major awards
6:38 β Chef Richβs connection to the James Beard House
7:38 β Kris Moon joins the show
8:04 β Background on the James Beard Foundation
13:23 β Becoming the barometer
17:15 β The evolving definition of excellence
21:01 β The James Beard Award nomination process
24:09 β Programs and initiatives
32:51 β Krisβ winding path
37:59 β Is the James Beard House haunted?
41:08 β Managing winning a James Beard Award
47:38 β The evolution of Krisβ palate
51:27 β Krisβ inspirational quote
53:11 β Nateβs Notes
54:58 β Outro
Fruit Cake Taste Test
Timestamps
0:39 β The origins of this episode
2:00 β Chef Gale Gand joins the show
4:23 β The sales pitch
5:19 β Taste test time
16:09 β Galeβs experience making fruit cake
18:06 β Whatβs new in Galeβs world
24:31 β Galeβs advice for the holidays
27:52 β What we learned
31:30 β Thatβs a wrap on 2021!