Chef Jason Hull is the Executive Chef and Co-Director of the Culinary Farm at Marin Country Day School in Corte Madera, California. He joins Chef Rich and Justin to give a glimpse of the inner-workings of his K-8 school foodservice program and showcase how he and his staff take an educational approach to school nutrition.

Here at Vollrath, we take great pride in manufacturing over three-quarters of our products right here in the United States. In this episode, hear from some of our employees about their roles and what drives them to create industry-leading products that help our customers advance the art of hospitality.

This week, Chef Rich and Justin are joined by Meghan Musbach, Director and General Manager at Uber. Meghan gives us a look at what it takes to run a successful third-party delivery service. She gives us her insights on delivery technology and COVID’s impact on the industry, while also weighing in on delivery trends and best practices.

Enjoy the contagious energy and incredible wisdom that Chef Brittani Ratcliff provides on this episode of The Vollrath Feed. She talks about the lessons she has learned on her culinary journey, discusses her experiences as a sous chef at Morehead State University, and gives us an inside look at her experiences of Season 19 of Hell’s Kitchen.

As head of catering and partner business at ezCater, Mike O’Hanlon spends a good amount of time facilitating relationships between restaurants looking to expand their catering reach and businesses hoping to provide quality meals for important gatherings. Mike joins the show this week to discuss how ezCater is simplifying business lunches while enhancing the catering experience for restaurants and customers alike.

There are many aspects to consider when undertaking a foodservice design project. Timelines, budget, and equipment specifications are all at play. That’s where Robin Rada comes in. As a design/build foodservice dealer at The Boelter Companies, Robin helps her clients navigate their projects to achieve the desired results. Robin joins Chef Rich and Justin to share her thoughts on building relationships while giving advice for managing deadlines, specifying equipment, and other creative problem solving ideas.

It’s Episode 50 of The Vollrath Feed podcast! We celebrate this milestone with a very special show. Chef Rich and Justin are joined by Digital Content Specialist Nate Woelfel and CEO and President of Vollrath Paul Bartelt as they break down their favorite moments from over a year’s worth of episodes.

This week, we take a dive into the teaching side of the culinary arts with Chef Jennifer Denlinger who runs the Culinary Management and Hospitality Management programs at Valencia College’s Poinciana campus in Florida. We delve into a variety of topics including: how she prepares her students for a career in foodservice, teaching culinary skills during a pandemic, training advice for operators, and much more.

TJ Schier has learned a lot in his over three-decade run in the foodservice industry. His experience as both a restaurant franchisee and a foodservice consultant gives him a unique perspective on the ins and outs of the operational side of the food world. In this episode, TJ weighs-in on a host of topics such as: catering, take-out, third-party delivery, and creating a culture with your employees. So sit back and enjoy nearly an hour of free advice that can help you on your foodservice journey.

No matter where it is happening, at the end of the day, foodservice is about hospitality. Chef Justin Domsch, executive chef of the Denver Broncos joins the show this week to discuss his approach to serving professional athletes, the ins and outs of his position, sourcing, must-have equipment, and where he gets his inspiration.