Today we cover Steve's donut adventures, the downfall of Red Lobster, a fight at Eataly and german potato bread. Also, Steve's mic cuts out at the end, but I think we hid it pretty well.

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Today we're celebrating 400 episodes by answering (?) the question "Sure, you've defined 'chef', but how do you be a GOOD one?" Well, at least we try to answer it. You tell us if we nailed it or not.

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Introducing our new show, MilkCrate Manifesto! Is there a problem in the hospitality industry that you are PASSIONATE about but nobody's listening to your solution? We Will Listen! Now accepting guest pitches! Email them to [email protected] today!

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Today we're talking a little quitting-the-job-update, and what does the word 'chef' mean in America?

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Bombshell tonight folks. Bombshell.

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Today we're talking kitchen innovations & technology, timers, the demise of Foxtrot/Dom's, Cafe Selmarie's elegant closing and how many circulators it would take to cook a turkey in a bathtub.

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Today we're talking Lil Caesar's (trash), DoorDash (trashdash), gardening, work stress, vacations, deep-fried burgers and Flippy gets a demotion.

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Today we're talking chili walks, Just Coffee, the Mac & Cheese Festival, hospitality industry stress and a little bit about what it means to be a chef.

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Today we're talking Starbucks vs Intolerances, robot servers, vegan sushi and fictional space restaurants.

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We're back! Today we're talking Maine health inspections, ghost kitchens and down hours in restaurants, burn-away cakes, AI is trying to convince you to self-poison with mushrooms, and Stargate SG-1? Ok.

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