Cambro Eats

Cambro Cares is committed to supporting organizations that nourish our communities. Recently, Cambro was happy to work with non-profit Lunch On Me to help them reach more of Los Angeles’ homeless community. Lunch On Me reduces food waste by taking would-be thrown away organic food and creating delicious, healthy meals for the homeless.

We talked to LaRayia Gaston, executive director and founder of Lunch On Me, about her organization.

Guest: LaRayia Gaston

Host: Felix Bazgan

Lunch On Me: Website | Instagram | Twitter | YouTube

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

In this episode we talk to Davion Tran, Co-founder of Paderia Bakehouse.

Paderia Bakehouse, located in Fountain Valley, California is a modern bakery serving traditional baked goods. From decadent Malasada (or Portuguese donut) flavors to the 6 oz signature cookies who’s pull-apart videos have become all the rage on Instagram to Horchatas, the company’s approach to the menu stands out.

The approach to bringing popular baked goods from around the world under one roof is accentuated by the Open Until Sold Out approach. Allows for focus on premiere ingredients while reducing waste.

In this interview, we discuss the idea and start of Paderia and their future plans (are they coming to a location near you?)

 

Guest: Davion Tran

Host: Felix Bazgan

Paderia Bakehouse: Website | Instagram | Facebook

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

In this episode we talk to Erik Carpo. Erik is the Corporate Chef at Amor Y Tacos in Cerritos, California.

You'll notice a bit of background noise - this was done during a very busy afternoon at their location. I guess being busy is a great problem to have.

In the interview Chef Erik talks about his background, the history of Amor Y Tacos and future expansion plans.

Guest: Erik Carpo

Host: Felix Bazgan

Amor Y Tacos: Website | Instagram | Twitter

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

In this episode we talk to Stan Hays, co-founder and CEO of Operation BBQ Relief.

Stan’s background in BBQ gave him the foundation to rely upon when the disaster of the Joplin tornado hit and sent Stan into action.

He turned that action into a nationwide organization that has provided over 1,700,000 meals in 24 states at much needed times.

Stan was also in the Top 10 of CNN’s 2017 Heroes for his organization’s work.

Listen to hear Stan talk about starting Operation BBQ Relief and the future goals of the organization.

Guest: Stan Hays

Host: Felix Bazgan

Operation BBQ Relief: Website | Instagram | Facebook | Twitter

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

In this episode, we interview our first Michelin star Chef!

Chef Beverly Kim and Chef Johnny Clark are the husband and wife team who have made Parachute the talk of Chicago.

The restaurant opened in 2014 and they have gotten a lot of well-deserved attention.

Just a few of their accolades:

Michelin Star 2016, 2017, 2018

Bon Appétit Magazine's # 5 of 10 Best New Restaurants in America 2015

Eater National Essential 38 Restaurants: 2015 and 2016

Thee Stars from Chicago Tribune

On the show, Chef Beverly talks about how she got into foodservice and her journey to opening Parachute.

Guest: Beverly Kim

Host: Felix Bazgan

Parachute: Website | Instagram | Facebook | Twitter

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

This week’s episode spotlights Chef Jacquy Pfeiffer, President and Co-Founder of the French Pastry School in Chicago.

With the simple goal of training much-needed pastry chefs, the French Pastry School was launched. Since its start, the School has become a mainstay of the culinary hub in Chicago.

In this episode, Chef Jacquy details his early interest in baking, followed by years of international culinary experience.

He also reveals what it was like being a central figure in the 2010 documentary Kings of Pastry. It followed Chef Jacquy through the grueling process of the Meilleurs Ouvriers de France – a nationwide skills-examination for the highest accolade in France.

 

Add to that a best-selling cookbook, “The Art of French Pastry,” and we had a lot to cover in a podcast. Please check out the links below.

Guests: Jacquy Pfeiffer

Host: Felix Bazgan

French Pastry School: Website | Instagram | Facebook | Twitter

The Art of French Pastry cookbook on Amazon

Kings of Pastry Documentary Link

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

This week we had the opportunity to talk to Brian Weavel, founder and owner of Anna’s Pizza and Pasta.

Located in Winnebago, Illinois, Anna’s has been around for 23 years.

Anna’s is the epitome of a small business success story and Brian is the perfect example of a small business owner.

His constant focus and engagement with the local community has been the not-so-secret secret to his on-going success. On the podcast, he imparts a lot of great insights all with the underlying message that if you help your community grow, your business will grow.

Guests: Brian Weavel

Host: Felix Bazgan

Anna’s Pizza and Pasta: Website | Instagram | Facebook | Twitter 

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

On the show this week, we interviewed James Wright, the Food Service Manager at the Orange County Rescue Mission. While you may be familiar with various outreach programs, nationally or locally, from housing to feeding, the OC Rescue Mission, is a rather comprehensive, intesnsive 2-3 year program designed to really prepare those accepted for life-long success.

Like with most outreach programs, it begins with food.

In this interview, James discussed how their approach to foodservice, including donations, working with volunteers and on-site staff really dispels many preconceived notions.

The impact of the OC Rescue Mission in Orange County cannot be understated.

Guest: James Wright

Host: Felix Bazgan

Orange County Rescue Mission: Website | Instagram | Facebook | Twitter

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

Who doesn’t love BBQ? On the show this week, we talk BBQ business with Kristen Bailey, founder and owner of Sweets and Meats BBQ in Cincinnati, Ohio. Kristen started her business with a BBQ truck and has expanded into a physical storefront. Kristen’s story is very interesting for any foodservice operation. The amount of research,...

This week we switch gears and talk school food. On the show this week is Emily Burson, founder and owner of School Nutrition Plus, a Southern California company that provides made from scratch school meals. Emily and Brendan Neumen, VP and Exec Chef, have teamed up to give schools access and education to their approach...