Culinary 360 Podcast

Send us Fan Mail

Chef Paul Kennedy’s career has taken him from England and Michelin-level kitchens in Europe to Dubai, Formula One, Thai cuisine, catering, and foodservice operations across the U.S.

In this episode of Culinary 360, Paul shares the experiences that shaped his approach to food and eventually led him into senior living, an industry he admits he initially knew very little about.

The conversation explores how his culinary background translates into senior dining, from creative menu development and presentation to texture-modified foods, resident preferences, labor challenges, and...

Send us Fan Mail

In this episode of Culinary 360, we introduce Chef Paul, Ignite’s newest Denver-based chef, and explore his journey through more than 40 years in the restaurant industry.

From working in kitchens across Colorado to leading culinary training programs, Paul shares how his experience shaped his approach to foodservice. Now at Ignite, his role focuses on supporting operators beyond equipment—helping them think through processes, training, and practical solutions that fit their kitchens.

This conversation offers a closer look at the transition from operator to advisor, and how chefs can continue maki...

Send us Fan Mail

Changing school food isn’t just about better ingredients—it’s about rethinking the entire system.

In this episode of Culinary 360, Felix Grego shares what it actually takes to improve K-12 food programs while managing the realities of scale, staffing, and operations. From moving away from processed meals to building menus that better reflect student populations, this conversation focuses on what’s practical—not just ideal.

When you’re feeding hundreds of students daily, even small changes have a big impact. Felix breaks down where schools can push forward, where they’r...

Send us Fan Mail

Season 2 of the Ignite Podcast is officially here — and we’re kicking things off with a powerful conversation about leadership, purpose, and feeding the next generation.

In this episode, we sit down with Jennifer Gordon, the SNA Director of the Year, a powerhouse in child nutrition who oversees a team serving thousands of meals to students every single day. Her journey is filled with heart, purpose, and the kind of operational grit that keeps kids fed, fueled, and ready to learn.

Jennifer opens up about what it real...

Send us Fan Mail

In this episode, we meet Jennifer Caraway, the powerhouse behind The Joy Bus — a nonprofit and restaurant delivering hot, chef-prepared meals to homebound cancer patients. What started as a personal gesture for a friend has grown into a movement touching lives across Phoenix and beyond.

From her humble beginnings washing dishes at 14 to opening restaurants in Portland and Puerto Vallarta, Jennifer shares her culinary path and the mission that fuels her work today. You’ll hear how she built a team, trained customers, tackled massive growth (hello, $5M capital camp...

Send us Fan Mail

From her CIA dreams at age 12 to running a cutting-edge R&D kitchen for Sigma, Chef Kaylah Farina’s journey is equal parts culinary passion and scientific precision. We dive deep into how she blends food science, menu development, and customer experience to bring craveable concepts to market.

She walks us through the full product lifecycle — from ideation to testing to scale-up — and what it takes to make something memorable in both retail and foodservice.

Whether you're in product development, R&D, or just love geeking out on food system...

Send us Fan Mail

Today on the Culinary 360 Podcast, we sit down with Joshua Miller, founder of Remarkable Academic Foods and a passionate force for change in foodservice training and operations. Josh’s story starts with breakfast at his grandmother’s table and winds through culinary school, contract foodservice, and eventually launching his own consulting company.

We dive deep into Josh’s philosophy around team development, the power of effective onboarding, and how tech-forward solutions like video training and asset tagging are changing the way kitchens operate. From predictive scheduling to smarter equipment maintenance, Josh is on...

Send us Fan Mail

Today on the Culinary 360 Podcast, we sit down with Chef Nick Musser from Bar Green Ellingson. Nick’s story is one of passion, perseverance, and a deep-rooted love for the culinary industry. From making jelly tarts with his grandmother as a kid, to becoming the corporate executive chef for multiple restaurants, and now pioneering culinary solutions at Bar Green — Nick shares how every experience shaped his career.

We explore Nick’s transition from kitchens to equipment consulting, the evolution of foodservice technology (hello, robots!), and how his love for music mirrors his ap...

Send us Fan Mail

Discover how repurposed commercial foodservice equipment and DIY innovations built one of Colorado's most unique craft distilleries. The chefs sit down with Ryan Morgan of Branch and Barrel Distilling to explore how custom equipment and creative modifications led to award-winning whiskey.

Ryan shares the fascinating journey from using modified water heaters to converting Campbell's Soup production vats into distilling equipment, all thanks to the expertise of a master plumber turned alcohol distiller.

Learn how their custom equipment gives their spirits a distinctive character that "nothing will ever taste like."<...

Send us Fan Mail

Imagine managing foodservice at a university where the dining operation runs 24/7/365 (and monks are cooking with you, side-by side). 

Chef Tony Finnestad shares his journey from youthful country club dishwasher to Executive Director of Culinary Services at St. John's University's commercial kitchen. Today, he and his team serve both students and benedictine monks. But before arriving on campus, Tony experienced life as commercial, corporate, and rep chef. 

"This is an industry that chooses you," explains Chef Tony.

Key insights for foodservice professionals at universities:
- Developing th...

Send us Fan Mail

The success of a functional commercial kitchen requires more than understanding restaurant equipment - it demands knowledge of how culinary consultants, manufacturers' rep firms, designers, and foodservice operators work together. Karen Malody, founder of Culinary Options consulting (and a former Starbucks Food, Beverage and Menu Development Director), reveals the often-overlooked networks create functional and efficient commercial kitchens.

From equipment selection to staff training and operational efficiency, Karen shares culinary consulting expertise that will transform how you approach commercial kitchen planning. Learn directly from an industry expert who has helped design and...

Send us Fan Mail

A lifetime of cooking in commercial kitchens (and interviewing over 100 celebrity chefs and culinary leaders) is pretty good prep to train tomorrow’s modern chefs.

Auguste Escoffier School of Culinary Arts President Kirk Bachmann shares insights on preparing the next generation of chefs. In our conversation, we discussed how culinary education bridges traditional techniques with modern commercial kitchen operations.

Culinary topics we touch on:

Pl...

Send us Fan Mail

Join us on this episode of the Culinary 360 Podcast as we explore the incredible journey of Chef Dusty Cooper, Chief Operations Officer at DC Central Kitchen. From her Midwest roots to becoming a global culinary leader, Dusty shares her inspiring story filled with challenges, triumphs, and passion for foodservice innovation. 

Learn how DC Central Kitchen is revolutionizing food access, culinary training, and community impact—serving thousands daily while transforming lives. This conversation is packed with insight, humor, and heart that every foodservice professional will love!

Don’t forget to hit t...

Send us Fan Mail

Join us on the Culinary 360 Podcast with Chef Joe Urban, the visionary behind "School Food Rocks"! Discover Joe’s journey from working in high school kitchens to owning six restaurants in Florida, and finally, to transforming K-12 school food programs in Greenville, SC. Hear how Joe's innovative approach replaced processed foods with fresh ingredients, bringing scratch-made meals, salad bars, and high-quality beef to school cafeterias. Dive into his mission to elevate school food nationwide and how his consulting venture, School Food Rocks, empowers districts with culinary training, menu design, and modern equipment solutions. Th...

Send us Fan Mail

In this special episode of the Culinary 360 Podcast, we sit down with Pete Turner, the founder and president of Illegal Pete's, a Colorado-based restaurant chain known for its mission-style burritos, fun atmosphere, and top-quality ingredients. Pete shares the inspiring origin story of Illegal Pete's, his passion for food, and the innovative ways his brand continues to evolve. From starting small to running multiple locations, this is a conversation packed with valuable insights and great vibes!

Tune in as Pete also dives into the challenges of the restaurant industry, the importance of...

Send us Fan Mail

In this episode of the Culinary 360 Podcast, we're joined by a special guest, Chef Jay Ziobrowski, otherwise known as Chef Jay Z, from Morrison Healthcare! Together with the Ignite Culinary team, Chef Jay Z delves into the transformation of healthcare food — taking it from bland to bold! From sustainable ingredients to patient-centric meals, Chef Jay Z shares his innovative approach to revolutionizing hospital dining. Learn how hospitals are offering delicious, health-conscious options that people want to eat. Plus, hear about Chef Jay Z’s journey in the culinary world and his passion for educ...

Send us Fan Mail

In this episode of The Culinary 360 Podcast, we sit down with Keenan from Colterris Winery, Colorado’s largest estate-grown winery, nestled in the beautiful Palisade region. Keenan shares the unique story behind the winery’s name, which translates to "from the Colorado land," and discusses the meticulous process of growing, producing, and bottling their world-class wines—all within their estate.

Discover how Colorado’s high altitude and intense UV sunlight influence the boldness and depth of Colterris wines, and learn about their exciting new endeavors, including a banquet room and show kitchen...

Send us Fan Mail

Join us on this episode of The Culinary 360 Podcast as we dive into the incredible journey of Chef Adam Pawlak, owner and chef at Egg & Flour Pasta Bar in Bay View, Wisconsin. Chef Adam's exceptional talent has not only earned him a massive social media following but also appearances on shows like “Beat Bobby Flay” and “Hell's Kitchen,” Season 19. Recognized as one of Milwaukee's "40 under 40" and a frequently nominated best chef, Chef Adam has mastered the art of balancing quality and affordability in his culinary creations.

In this episode, the chefs discuss...

Send us Fan Mail

Chef Jerry McDonald is currently the Vice President of Culinary at Midas Foods International, and he is responsible for the development of some of the finest, custom, chef-inspired, dry-mix sauces, glazes, gravies, bases, drinks, and desserts. An incredibly passionate culinary ambassador, Chef Jerry and his culinary team work with restaurant chains and other customers to carefully understand their unique recipes, select the best ingredients, and create a high-quality blend that's comparable to those made from scratch. Their custom blends are easy to store and prepare, have a long shelf-life, and significantly reduce costs...

Send us Fan Mail

Tune into Episode 5 of The Culinary 360 Podcast where we chat with Stuart Jensen, a master of culinary and cocktail innovation in Denver. From his early days as a line cook to co-owning the Curio Bar and Roger's Liquid Oasis, Stuart shares how he blends kitchen technology farm-fresh ingredients, and his knowledge of flavor combinations into his celebrated bar programs. Don't miss his insights on evolving cocktail complexity and crafting the perfect drink!

👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow Robert on LinkedIn

Send us Fan Mail

Welcome to episode four of The Culinary 360 Podcast! Today, our Ignite culinary team talks with Karen Kaehler, a corporate chef and culinary consultant. She's worked in a variety of kitchens — the South Beach restaurants of Norman Van Aken, cruise ships in Scandinavia, teaching in classrooms at Johnson & Wales University, and corporate test kitchens for chains like Red Robin. She offers insights into the various industries she has worked in, her mentors, technology, and the importance of culture in the kitchen. Don’t miss this fascinating episode!

👨‍🍳 Our HOSTS

Robert S...

Send us Fan Mail

In this episode of The Culinary 360 Podcast, join us, the Ignite Foodservice culinary team, and special guest Matt Davis, the Foodservice Director at Galesburg Unified School District in Illinois, as we talk school nutrition and the innovative strategies to enhance student dining experiences.

Discover what it is like to manage a large-scale foodservice operation in a school setting — from handling supply chain issues to implementing major kitchen remodels post-COVID. Gain insight into Matt's unique journey from aspiring English teacher to leading the culinary operations for thousands of students, and how he le...

Send us Fan Mail

Welcome to Episode 2 of The Culinary 360 Podcast! Learn about the personal journeys of three remarkable chefs from the Ignite Foodservice Solutions’ culinary team. Each of us shares our unique story, revealing the pivotal moments and inspirations that led to a career in the culinary arts. We all have a profound love for being in the kitchen and using our skills to bring joy and connection to other people!

👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow Robert on LinkedIn

Ryan Devereaux

Send us Fan Mail

Welcome to the Culinary 360 Podcast, where we dive into the world of foodservice with Ignite Foodservice Solutions' team of expert chefs!

In our first episode, we sit down with Katie Cossette, a Registered Dietitian and School Nutrition Specialist who oversees foodservice for St. Vrain Valley School District in Colorado. With over 10 years of experience in school nutrition, Katie shares her insights on nutrition, sustainability, and the challenges and rewards of managing a large school district's foodservice.

Join us as we explore all the fascinating aspects of making it work...