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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

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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.