Saucy Bites

Robert Adams has spent more than 40 years in the food industry, starting with his mother’s Greek catering business and later in food service distribution and restaurants. Over 30 of those years were in leadership, from prep cook to division president. He grew a food distribution division from one employee to 350 in under five years and later served as executive vice president of member development and training for Unipro Food Service. Today he is a Marshall Goldsmith Stakeholder Centered Coach and the creator of the Place Setting Framework, which maps seven elements of leadership to the pieces of a table setting. He shares it through his coaching practice, A Student of Leadership, and his Leadership Table newsletter. He also offers a free six-minute assessment that helps leaders find the one area to work on first.

Most leaders get promoted for being great at the job and are never taught how to lead people. In this episode of Saucy Bites, Chef Joe Arvin sits down with Robert to talk about what it really takes to lead well, and why leadership is a set of behaviors anyone can build, not something you’re born with. Robert ties every lesson back to the table, from the sharp and soft edges of a chef’s knife to why “family” may be the wrong word for your team.

You’ll discover why leadership is judged by the people around you, not by how you feel about your own progress. You’ll hear how Marshall Goldsmith’s “feed forward” replaces criticism about the past with coaching on what someone can change next time. Robert also shares how to stay direct without turning up the heat, how to lead former peers after a promotion, and why letting someone go should never be “just business.” He breaks down the four parts of a one-on-one that keep people from ever being blindsided.

Robert Adams on LinkedIn: https://www.linkedin.com/in/robert-adams-leader/
A Student of Leadership: https://astudentofleadership.com
Take the 6-Minute Place Setting Assessment: https://placesettingassessment.scoreapp.com/
The Leadership Table newsletter: https://www.theleadershiptable.net/

Chapters
00:00 Introduction
00:49 Robert’s Background: From His Mother’s Catering to 40 Years in Food
01:47 Retirement and Building The Leadership Table
03:32 The Six-Minute Place Setting Assessment
05:13 Is Leadership Born or Developed?
06:18 Why Your Stakeholders Decide If You’ve Changed
07:57 Where Coaching Ends and Leadership Begins
10:18 Giving and Taking Criticism in the Kitchen
12:20 Feedback vs. Feed Forward
14:31 Directness, Tone, and Body Language
17:02 Is “Family” a Good Word for the Workplace?
18:45 Should Leaders Hang Out With Their Team? The Knife’s Two Edges
21:18 When You’re Promoted Over Your Peers
25:54 Leaders and Social Media
29:12 Live Connection vs. Zoom, Texts, and AI
32:57 Letting Someone Go: It’s Not Just Business
35:52 The Four Parts of a Great One-on-One
40:47 Wrap-Up, Part Two, and Staying Thirsty

Joe Carbonara is editorial director for Foodservice Equipment & Supplies and restaurant development & design magazines. Prior to becoming Editor in Chief for FE&S in 2004, Joe spent 11 years as a marketing manager for Smith Bucklin Corp. As part of that role, Joe spent six years working with the North American Association of Food Equipment Manufacturers. Joe also serves as a member of the CFESA Industry Advisory Board. A diehard Cubs fan, Joe is also a fan of the finer things in life such as an ice cold can of Pabst Blue Ribbon and a dad joke (the cornier, the better).

The conversation covers Joe Carbonara's journey to becoming an editorial director, his involvement with industry associations, the impact of AI and automation in the food service industry, and the role of human touch in content creation. It also explores the audience of the magazine, industry trends, and the impact of COVID on automation. The discussion delves into specific applications of automation and the forms it takes in the food service industry. The conversation covers the impact of automation in the food industry, the rise of off-premises dining and ghost kitchens, the transition to electric equipment and ventless solutions, and the educational role of the magazine in the industry.

LinkedIn: Joe Carbonara

FE&S Magazine

Chapters

• 00:00 Introduction and Background
• 01:08 Becoming an Editor
• 02:20 Career Journey
• 03:08 Transition to Editorial Director
• 04:18 Industry Recognition
• 05:38 Involvement with Associations
• 06:02 Content Creation Process
• 07:02 Industry Trends and Uncertainty
• 09:42 Role of AI in Food Service
• 12:06 AI in Story Writing
• 13:52 Human Touch in Content Creation
• 15:18 Audience of the Magazine
• 17:13 Impact of COVID on Automation
• 19:02 Forms of Automation
• 21:27 Specific Applications of Automation
• 22:36 Automation in the Food Industry
• 24:00 Off-Premises Dining and Ghost Kitchens
• 28:27 Transition to Electric Equipment and Ventless Solutions
• 31:26 Educational Role of the Magazine

Anthony Martorina's love for food blossomed as he traveled the world as a film guru, developing and presenting film editing software. During his frequent layovers, he began writing about restaurants and sharing food photography, igniting a new passion.

This passion soon transitioned into a culinary career, where he hosted and judged live food events. Renowned chefs often seek Anthony’s palate to taste-test dishes or create new menu items. Currently, he serves as a Finals Judge for the World Food Championships and has appeared on Food Network’s “Me or the Menu.”

Anthony is no stranger to culinary competitions, having judged hundreds, including the Daily Herald's "Best Martini in the Burbs," the Chicago Tribune's "Food Court Mac & Cheese Throw Down," ABT”Pizza Cook Off” and Marriott Hotel’s “Masters of the Craft” for the Midwest Region's chefs and mixologists.

His culinary content is sure to whet your appetite, as Anthony delights in discovering new flavors and uncovering hidden gems. You'll savor his delicious insights.

Discover how Anthony Martorina turned his passion for food and travel into a global influence, blending culinary expertise with social media mastery. In this episode, we explore the power of authentic reviews, the challenges of food judging, and tips for home cooks and aspiring influencers.

Instagram: Food Dude @anthonymartorina

LinkedIn: https://www.linkedin.com/in/anthony-martorina-9195004/

TikTok: @anthony.martorina

Today we’re sitting down with Chef David Ivey-Soto, MBA, CEC®, CCA®. From serving as Student Council President at the Culinary Institute of America to returning as a Fellow to teach alongside his former instructors, David’s career spans elite kitchens, university lecture halls, and corporate boardroom consulting. He is a past competitor, an industry judge for national organizations like ProStart and SkillsUSA, and a wealth of knowledge on food service efficiency and operations.

Most chefs will tell you that the kitchen is a chaotic misfit haven. But what if embracing that chaos—and the quirks of being a ‘misfit’—is the very secret to success? In this episode, culinary veteran David Ivey-Soto shares how a wandering career, working in 15 countries, and earning an MBA transformed his perspective on leadership, community, and lifelong growth in food service. You’ll discover why the culinary industry isn’t just a job—it’s a bond that unites diverse backgrounds and personalities into a formidable team. David highlights how mistakes, like roasting turkeys or navigating culinary school, are essential learning moments that propel you forward. Learn why agility, adaptability, and a bit of ADHD fuel the high-energy lifestyle of a chef, and how embracing failure builds resilience and excellence.

We break down pivotal topics: the power of mentorship and apprenticeships versus formal education, the importance of asking for help, and cultivating community through food—whether in a neighborhood or a nation. David shares his insights on how culinary skills are a form of diplomacy, breaking bread across cultures and religions, and making a genuine difference in people’s lives.

This episode is perfect for aspiring chefs, seasoned professionals looking for a renewed perspective, or anyone who believes food is more than just sustenance—it’s a unifier, healer, and motivator. If you’ve ever wondered how to turn industry chaos into your greatest strength or how to inspire the next generation, you’ll want to hear David’s inspiring journey.

From the military-like camaraderie in kitchens to the importance of mental health and asking for support, David’s wisdom underscores that our industry’s true value lies in its people and shared passion. Get ready to rethink what it means to be a foodie, a leader, and a misfit—because this episode might just change how you see your role in the kitchen and beyond.

Join us to explore the unbreakable bond of the brigade, the value of hands-on learning, and how to thrive as a lifelong culinary diplomat. Perfect for anyone ready to embrace the chaos, learn from failure, and deepen their love for food and people.

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Tim Klauder is a high-energy culinary pro who’s been in the trenches and behind the tech—most notably as the former corporate chef for Ovention Ovens. He’s known for turning complex equipment into real-deal, money-making food… and doing it fast.

Sharp, a little wild, and full of stories, Tim’s worked with chefs and operators across the country—dialing in menus, fixing problems on the fly, and keeping kitchens moving when things get chaotic.

Most entrepreneurs and food innovators overlook an overlooked revenue powerhouse—an oven that turns even the smallest kitchens into profit-making machines. Tim Clauter, a culinary legend with deep roots in high-stakes restaurant operations and tech-driven kitchen solutions, reveals how ventless ovens like the ones he champions can generate up to $20,000 in extra weekend revenue—without ventilation costs or the need for massive kitchen remodels.

If you think small kitchens can't produce big profits or you're tired of outdated tech holding your business back, this episode will change everything.Tim takes us behind the scenes of his two-decade journey, sharing stories of cooks turning tiny ovens into cash cows, and how non-traditional solutions like ventless ovens are reshaping the foodservice landscape. You'll discover: how a startup made $20K on weekends by fixing up a used shuttle oven, the key to streamlining kitchen equipment with minimal footprint, and why choosing the right technology can turn every square foot into a potential ATM.We break down the myths about traditional brick ovens, the importance of agility in food trucks and truck stops, and the environmental and health pitfalls of modern GMO foods—plus how growing your own herbs and local sourcing can dramatically boost your menu’s nutritional value.

Tim shares insights from his international experience, his passion for organic food, and why he believes embracing innovation and mentorship is the ultimate recipe for success.This isn't just about cooking; it's about strategic thinking in a rapidly evolving industry. Tim’s stories and proven tactics reveal how to maximize your kitchen’s potential—whether you’re running a restaurant, food truck, or corporate kitchen—while staying ahead of food trends and health concerns. If you're ready to cook up new revenue streams, streamline operations, and future-proof your business, tune in now. Perfect for food entrepreneurs, kitchen managers, and anyone eager to transform their culinary space into a profit powerhouse.

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oin us for an inspiring conversation with Chef Rene J. Marquis CEC, CCE, CCA, AAC, a decorated military veteran, International Culinary Judge, ACF National President, and Food Network Cutthroat Kitchen champion. With 21 years of service as a combat-disabled veteran and global success in Culinary Olympics and World Cups, Chef Marquis shares unmatched insight into leadership, discipline, competition, and elevating the culinary profession. 

From his military culinary career to his leadership roles in the American Culinary Federation and WorldChefs, Chef Marquis has dedicated his life to excellence and service. This episode is packed with powerful stories, global perspective, and guidance for chefs at every stage. 

Guest Background: Chef Rene J. Marquis CEC, CCE, CCA, AAC is a highly decorated Certified Executive Chef, Certified Culinary Educator, Certified Culinary Administrator, ACE Evaluator, and American Academy of Chefs member. Born in Lewiston, Maine, he graduated from the Culinary Institute of America in 1992 before beginning his culinary career at The Broadmoor as Garde Manger and Chef Tournant. In 1993, he joined the U.S. Army, serving 21 years as a combat-disabled veteran and culminating his service at MacDill AFB. A two-time competitor at the Culinary Olympics and multiple-time World Cup competitor, he brought home numerous gold and silver medals as team captain of the U.S. Army Culinary Arts Team. He is an ACF-approved judge since 2005, an International Culinary Judge through WorldChefs, and appeared on Food Network’s 'Cutthroat Kitchen' where he won Season 1, Episode 7. Chef Marquis currently serves as the ACF National President and has held leadership roles with WorldChefs and the American Academy of Chefs. He is a Corporate Chef for Land O’Lakes and volunteers extensively across Tampa Bay, supporting veterans and the Chef & Child Initiative. He has earned numerous awards including multiple Presidential Medallions and accolades from the AAC. 

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Chef Rene Social

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Chef Tim Recher—World Certified Master Chef, global competitor, and culinary Olympic team member—shares what it takes to perform at the highest level in the culinary world. From leadership to global competition to maintaining professional excellence, this episode is packed with insight. 

Guest Background: Tim Recher is a World Certified Master Chef and distinguished member of the World Master Chef Society. He is a recipient of the National Chef Professionalism Award, a Certified Executive Chef, and a competitor in the Global Chefs Challenge World Championship. He has represented the United States as part of the National Culinary Olympic Team and is a member of the American Academy of Chefs. Chef Recher currently serves at The Club at Mediterra in Naples, Florida. 

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Sponsored by Ovention Ovens

This week, we sit down with Ted Asprooth, a specialist in Foodservice, Convenience Store operations, and Military foodservice support at Antunes. Antunes is a world leader in custom foodservice equipment and water filtration systems, servicing over 150 countries with manufacturing plants in Carol Stream, IL and China. Their customers include major global QSR brands—most notably McDonald's, where Antunes earned Equipment Supplier of the Year. 

Ted shares insight into equipment innovation, C‑store operations, military foodservice demands, and what keeps Antunes at the forefront of the foodservice world. This episode is packed with high-level industry knowledge. 

Guest Background: Ted Asprooth is a Foodservice and Convenience Store industry specialist with extensive experience supporting military and commercial foodservice environments. At Antunes—a global leader in custom foodservice equipment and advanced water filtration solutions—Ted helps support operations across 150 countries. Antunes maintains manufacturing plants in Carol Stream, Illinois, and China, serving major partners including McDonald's (where Antunes earned Equipment Supplier of the Year), global QSR brands, convenience stores, and the U.S. Military. As a family-owned company recognized with numerous Best in Class workplace awards, Antunes continues to be a worldwide force in foodservice innovation. 

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Sponsored by Ovention Ovens

Meet Tim Harris, the creator behind Tim Taking Time — an industrial market influencer helping brands become seen, known, and trusted. With an audience of over 28,000 engaged followers, Tim uses the power of videos, photos, and consistent engagement to help industrial equipment companies stand out in a crowded space. 

In this episode, Tim shares why authenticity matters more than polished perfection, how B2B brands can unlock trust, and what it takes to build strong industry visibility. Marketing teams maintain full control of messaging while leveraging Tim’s reach and influence — making this episode essential listening for anyone in industrial marketing. 

Guest Background: Tim Harris is a marketing-focused influencer and content creator known for helping industrial equipment brands become seen, known, and trusted through the power of videos, photos, and consistent engagement. As the creator of Tim Taking Time, he provides companies with access to his engaged network of more than 28,000 followers while allowing marketing teams to stay fully in control of messaging and branding. Tim is a dad, husband, traveler, and independent content provider dedicated to elevating visibility and audience trust across the industrial sector. 

Tim Harris Social

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Sponsored by Ovention Ovens

Roger Kreager is the Owner and President of Chef Source in Canton, Michigan, with decades of experience in foodservice equipment and kitchen solutions. Known for his customer-first approach and strong industry partnerships, Roger built Chef Source from the ground up—starting out of his garage and delivering equipment from the trunk of his car. Under his leadership, Chef Source has become a trusted resource for operators across the Midwest.

In this episode Chef Joe unlock the secret to building a thriving food business with the visionary behind Chef Source Distribution, Roger Kreager.

Discover how he grew from a one-man operation in 1999 to a regional powerhouse spanning multiple states—all through passion, innovation, and relentless hard work. If you're an aspiring entrepreneur or a seasoned chef aiming to turn your food passion into a sustainable empire, this episode lights the path forward. Roger shares behind-the-scenes stories of navigating economic crashes, pandemics, and supply chain chaos—all while doubling down on customer service and product quality.

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