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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 campaign!), and stayed grounded in the why behind it all.

If you’ve ever wondered what it looks like to run a purpose-driven kitchen — and feed a community in the process — this one’s for you.

🎧 Tune in now and get inspired to serve something bigger than a plate of food.

👨‍🍳 Our GUEST

Jennifer Caraway
Chair, President & CEO — The Joy Bus
https://www.joybus.org/

👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
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🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

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👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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 systems, this episode is full of insight, strategy, and a whole lot of fun.

Listen now and rethink what it means to be a chef in today’s industry.

👨‍🍳 Our GUEST

Kaylah Farina
Product Development Manager — Sigma Foodservice
https://sigmafoodservice.com/

👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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 a mission to bring practical, scalable solutions to foodservice operators everywhere.

You’ll also hear some great insights about leadership, the value of cross-training, and why everyone should start their career at a place like TGI Fridays.

🎧 Whether you’re building a team, rethinking your kitchen flow, or dreaming up your next big move, this one’s for you.

👉 Make sure to like, comment, and subscribe for more real talk with real chefs.

#FoodserviceSolutions #Culinary360 #IgniteFoodservice #ChefLife #SmartKitchen #TrainTheTrainer

👨‍🍳 Our GUEST

Joshua Miller
Founder & Principal Consultant — Remarkable Academic Foods
Website: https://www.rfoodsolutions.com

👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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 approach to cooking and leadership. Plus, some real talk about navigating career paths beyond traditional restaurants and the importance of educating the next generation of chefs.

Don’t miss Nick’s insights into the future of robotics in foodservice, plus a few hilarious stories along the way. Tune in for another inspiring and authentic conversation at the frontlines of the foodservice industry!

👉 Make sure to like, comment, and subscribe for more real talk with real chefs.

👨‍🍳 Our GUEST

Nick Musser
Corporate Chef – Bargreen Ellingson

👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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."

• See how commercial kitchen equipment can be repurposed for craft beverage production
• Discover their innovative fuel pump that cuts barrel filling time from 20 hours to just one
• Explore their unique approach to whiskey aging in Colorado's challenging dry climate
• Gain Ryan's perspective on liquor store consolidation and the difficulties of craft distribution
• Understand how they've remained 100% independently owned with no outside investors

This episode is perfect for foodservice professionals, equipment specialists, and anyone interested in the craft beverage industry.

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🥃 Our GUEST

Ryan Morgan
Co-Founder
Branch & Barrel Distilling
Website: Branch & Barrel Distilling

Ryan was born an entrepreneur, following in the footsteps of his father and grandfather. Growing up on construction sites, he learned early on the importance of craftsmanship and the power of teamwork—understanding that through collaboration, anything can be achieved.  In 2015, Ryan co-founded Branch & Barrel Distilling alongside his partners, Scott Freund and Tom Sielaff, driven by a shared passion for quality and innovation.

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👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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 themed micro-concepts to maximize station efficiency with limited staff
- Managing high-volume foodservice (400-700 meals per service) 365 days a year
- Creating menu variety that appeals to both traditional and adventure-seeking diners
- Implementing guest chef programs in institutional settings
- Balancing religious dietary considerations in commercial kitchen operations

Chef Tony's extensive experience across diverse commercial kitchen environments allows us to discuss everything from life as a rep chef to the challenges of opening your own restaurant.

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👨‍🍳 Our GUEST
 
Tony Finnestad
Executive Director of Culinary Services and Events
St. John's University
Follow Tony on LinkedIn

—

👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
Follow Luke on LinkedIn

Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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 optimize kitchens across healthcare, education, and commercial sectors.

Key Topics Covered:
- The real role of Management Advisory Services (MAS) consultants
- Why kitchens build relationships with manufacturers' rep firms
- How culinary consultants bridge the gaps between design, sales, and operations
- Creating effective communication between all stakeholders
- Pre-planning strategies most operators overlook

Whether you're a restaurant owner, commercial kitchen designer, foodservice operator, or general contractor, this guide reveals the consultant expertise you need to create a more efficient and profitable culinary operation.

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👨‍🍳 Our GUEST

Karen Malody, FCSI, MSW
Founder | Consultant
Culinary Options
Website: Culinary Options

—

👨‍🍳 Our HOSTS

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

Luke Simonds
Corporate Chef — Denver, Colorado
Follow Luke on LinkedIn

Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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:

• Childhood cooking experiences shaping chefs
• Evolution of professional kitchen training
• Essential equipment knowledge for modern chefs
• Balancing classical techniques with contemporary operations
• Commercial kitchen adaptability
• Plant-based cooking innovations

Plus, Kirk retells countless insights from Chefs Curtis Stone, Stephanie Izard, Charlie Trotter, Ferdinand Metz, and more.

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👨‍🍳 Our GUEST
Kirk Bachmann 
President | Provost
Auguste Escoffier School of Culinary Arts (Boulder, Colorado) 
Website: https://www.escoffier.edu/podcast/

Kirk T. Bachmann is a fourth generation chef. He began his culinary career in the pastry kitchen of his father, a master pastry chef, trained in Germany. Today, Chef Bachmann serves as Campus President | Provost for Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most— sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming culinary professionals. He's also the host of The Ultimate Dish Podcast, a podcast featuring deep-dive talks with the world’s most innovative culinary educators, thought leaders, and more.

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👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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 that subscribe button and stay tuned for more inspiring episodes!

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👨‍🍳 Our GUEST

Dusty Cooper
Website: https://dccentralkitchen.org/

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👨‍🍳 Our HOSTS

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

Luke Simonds
Corporate Chef — Denver, Colorado
Follow Luke on LinkedIn

Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Send us a text

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. This episode is a must-watch for anyone passionate about food, community, and making a positive impact on students’ lives!

👨‍🍳 Our HOSTS

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

Luke Simonds
Corporate Chef — Denver, Colorado
Follow Luke on LinkedIn

Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

—

🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

—

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.