A great conversation with chef Benjamin Pomales. The executive chef of Pickford and Sundries in Tampa Florida. We met at the Culinary Institute of America and went our separate ways in the industry. He was able to open a restaurant during the pandemic and adapted to change to keep a functional restaurant concept during the pandemic. 

Dive in and listen to us talk about how he did it, our thoughts on adapting to the future of the industry and raising the next generation of chefs. 

Some things we talk about in this episode: 

1. Impacts of the pandemic

2. Passion driven decisions vs business decisions 

3. Toxic Masculinity 

4. Next Generation Chefs

Follow Benjamin Pomales on Instagram and his restaurant Pickford Sundries. 

Benjamin's Instagram: https://www.instagram.com/benpomales/

Pickford Sundries: https://www.instagram.com/pickfords_counter/

Donate to Save Independant restaurants.

https://www.saverestaurants.com/

Are you a chef from the next generation? What are your thoughts on the kitchen culture? What do you look for in an employer? We would love to hear your thoughts, please share and comment down below. Follow us on social media to stay up to date on all or our newest posts of recipes or stories.

Stay Connected!

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Facebook: https://www.facebook.com/Lovefoodmore...

Music Provided by:  @NowNoir https://www.youtube.com/channel/UC99d...

Check out my Tools and Gadget Ideas: https://kit.co/lovefoodmore

About LoveFoodMore:  Hello! My name is Joshua Walbolt. I am a chef start-up business owner, husband, and father to be. My mother is Cambodian and my father is Thai so I find myself favoring the flavors of these regions of the world as well as dishes from the Philippines. (I blame my wife for that)  I have been cooking professionally since 2010 and I've been awarded: Rising Star Chef Minneapolis 2019 San Pellegrino Top 10 Young Chefs U.S.A 2016 Walt Disney World's California Grill Top Chef 2015     I attended the Culinary Institute of America where I met my wife. We continue to travel through the United States, eating and cooking. Thank you for joining our journey through the sweet and salty and savory life. Please subscribe and hit the bell to be notified of our newest videos.

Find all our recipes, shop merch,

We explore what the concept of Ghost Kitchens are and the plus and minuses to a setup.  A podcast featuring Joshua Walbolt from Lovefoodmore and co-hosting is my buddy Jim.

Are you thinking about starting a ghost kitchen? Have you worked in or opened one already? We would love to hear your thoughts, please share and comment down below. Follow us on social media to stay up to date on all or our newest posts of recipes or stories.

Donate to Save Independant restaurants.

https://www.saverestaurants.com/

Stay Connected!

Instagram: : https://www.instagram.com/lovefoodmore/

Facebook: https://www.facebook.com/Lovefoodmore...

Music Provided by:  @NowNoir https://www.youtube.com/channel/UC99d...

Check out my Tools and Gadget Ideas: https://kit.co/lovefoodmore

About LoveFoodMore:  Hello! My name is Joshua Walbolt. I am a chef start-up business owner, husband, and father to be. My mother is Cambodian and my father is Thai so I find myself favoring the flavors of these regions of the world as well as dishes from the Philippines. (I blame my wife for that)  I have been cooking professionally since 2010 and I've been awarded: Rising Star Chef Minneapolis 2019 San Pellegrino Top 10 Young Chefs U.S.A 2016 Walt Disney World's California Grill Top Chef 2015     I attended the Culinary Institute of America where I met my wife. We continue to travel through the United States, eating and cooking. Thank you for joining our journey through the sweet and salty and savory life. Please subscribe and hit the bell to be notified of our newest videos.

Find all our recipes, shop merch,