Chef Daisy Garcia is the executive sous chef for Continental Catering, a boutique catering company offering craft food, creative cocktails, and cool experiences – AND she is our 2023 California Fired Up! Champion. 

Chef Garcia is passionate about great food, great employee culture and community.

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Chef Matt Jordan is a Chopped Champion, 9-Time Competition Show Veteran on Food Network, and the Corporate Executive Chef of National Accounts for Nestle Professional.  He is a graduate of the Culinary Institute of America, Hyde Park, NY.  He is a Karate Black Belt, Marathoner, and Classic Triathlete who lives in Scottsdale, AZ.  He has over 15+ years of experience in foodservice across all channels. 

Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

Heading to EXPO for the first time, or just curious about what's coming to the floor? Jeff and Karin Glick, Customer Experience Marketing Manager at Shamrock Foods, discuss how to approach EXPO and what's they're most excited to see (and eat)!

 #1 Make sure your schedule is clear. You will spend more time there than you expect. 

#2 Download the mobile APP. This is going to give you the floor map, a tool to save your favorite items from the show floor, a schedule of the day’s events, and so much more. It’s a must-have. Registered Attendees will receive an email  about a week before the event with a link to download.

#3 Come in with a plan. It feels early, but holiday menus are right around the corner, followed by playoff season. 

#4 Come with questions. Think about the current struggles you're facing in your restaurant and be ready to find the solutions. Talk to other people, engage with suppliers. 

#5 Come hungry! There is so much food to experience. 

JOIN US AT THE EXPO
Culinary meets extraordinary at the innovative and always inspiring Shamrock Foods EXPO. Discover fresh ideas, savings and solutions you can’t get anywhere else. 

SOUTHERN CALIFORNIA SHAMROCK FOODS EXPO 2023
Wednesday, August 23
San Diego Convention Center
111 W Harbor Dr., San Diego, CA 92101

IDAHO SHAMROCK FOODS EXPO 2023
Wednesday, August 30
Boise Centre
850 W Front St. Boise, ID 83702

NEW MEXICO SHAMROCK FOODS EXPO 2023
Wednesday, September 13
Albuquerque Convention Center
401 2nd St. NW, Albuquerque, NM 87102

ARIZONA SHAMROCK FOODS EXPO 2023
Wednesday, September 20
Phoenix Convention Center
100 N 3rd St., Phoenix, AZ 85004

COLORADO SHAMROCK FOODS EXPO 2023
Wednesday, September 27
Colorado Convention Center
700 14th St., Denver, CO 80202

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Chef Rodney Estrada joins the podcast to discuss his introduction to the world of Speed Scratch world and how his team works with Restaurants to save time on the line. 



 What is Speed Scratch? Speed Scratch is incorporating, high-quality, ready-made products into your recipes to save time - and labor - on the line. 

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Located in the heart of downtown Golden, Colorado, Woody's Wood Fired Pizza has been a local favorite since 1993.  J 

Jon Bortles is a Colorado native born and raised in the restaurant business. At the age of 15, Jon began making pizzas and bussing tables at his family’s pizza restaurant, Woody’s Wood-Fired Pizza in Golden, CO. During school, he worked his way up to management, while receiving his bachelors and masters degrees on the side. After graduating with his MBA, Jon went off to pursue his passion as Director of Sustainability for various college campuses in the state. In 2015, Jon returned to Woody’s to take over the reins of the family business, integrating sustainability at each opportunity. Woody’s has since won the Colorado Restaurant Association’s Sustainability & Innovation Award while growing into the takeout, delivery and the food truck businesses as well. Today, Woody’s celebrates 30 years in business as one of the busiest single-unit independent pizza places in the country.

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Jim Hargrove is back to discuss the state of the restaurant and what operators need to think about to get and stay ahead. Here's a hint - Company Culture.   

“THE EXPERIENCE OF THE GUEST ​WILL NEVER EXCEED ​THE EXPERIENCE OF THE EMPLOYEE”​ 

We encourage you to use this exercise with your team. ​

WHYDENTITY EXERCISE: ​

Begin with the Mission Statement: Why are we here?  Why did we think the world needs us? What was the landscape missing?  What was the problem we felt that we could solve better than what was available?​

​Then  move on to your Vision Statement: Where are we going? What does success look like?  What is our ultimate goal?​

Next complete your Values Statement: How will we get there? What do we believe in? What do we stand for? What do we stand against? ​

​Finally we need to identify our Culture:  Who will this appeal to?  Who will this not appeal to?​   
Note: Be open to your team and their interpretations! 

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 Want to grab a free case of Bacon1 from Hormel? https://hormelbacon1.com/ 

Our most aptly named to date. Shamrock’s resident Burger Enthusiast and Center of Plate Category Expert, John Bacon joins us to discuss all things Burgers.  This in-depth conversation covers everything you've ever wanted to know about buying burgers for your restaurant operation -  Fresh vs Frozen,  Meat Grades, Blends,  Ratio - and what's up with Wagyu. 

If you have a question or topic in mind for a future episode show – hit us up on Instagram @shamrockfoods.

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Just in time for Mother's Day, Mary McVoy sits down with us to discuss brunch trends, operational excellence and her new love of frozen croissants. 

MEET OUR GUEST: 
 Mary McVoy is extraordinarily passionate for creating unique experiences through incredible food and distinct service and education. Her diverse and creative culinary background in bakeries and cafés; American, French and Italian fine dining; and Mexican taco shops gives her a culinary edge that is bold and brilliant. Mary has not only worked from Coast to Coast, but from the Front to the Back of each house she’s been in. From New York City to La, Mary is most comfortable in any kitchen & any restaurant she’s found in. While developing brands and launching startups, Mary has come to love operational systems in which make brands successful, narrowing down the point of distinction that sets a concept apart from another. 

Her Purpose; “To offer and share the knowledge behind the silent successes of the industry, while breathing life back into each and every operator and by being the mentor I wish I had when I was coming up in the industry” 

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Chef-Restaurateur Thomas White is involved with 24 , multiunit concepts in the US. His insights come from 40+ years of experience in the restaurant industry. 

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