Chef Tracey MacRae has gained a lot of valuable knowledge during her time in the foodservice industry. Her engaging personality shines through as she joins Chef Rich and Justin this week for a wide-ranging conversation that will simply make you feel good. The trio covers a host of topics including: Tracey’s culinary journey, advice on sourcing food, and overall life perspective.

It has been said that history helps define our past and shape our future. As the founder of the organization Black Culinary History, Chef Therese Nelson has spent much of her career exploring, recording, and educating others on the culinary roots of black culture. Therese joins Chef Rich and Justin this week to discuss her mission of preserving the legacy being constructed by black chefs for this next generation.

Jim Petersen, president of C.i.i Food Service Design, is an industry lifer. He has seen and learned a lot over his four-plus decades in the foodservice world. He shares his wisdom with Chef Rich and Justin in an episode that covers everything from specifying equipment, lessons learned, and a deep dive into the world of foodservice in correctional facilities.

There is no denying COVID-19 has altered the way foodservice operations do business. College and university dining services are far from immune. Chef Joey Martin, senior executive chef at UCLA, joins the show this week to discuss how he and his team have navigated the pandemic, keeping focus on the food, menu development, adapting to the latest trends, and more.

Data and technology can go a long way in creating a quality customer experience at a foodservice operation. Peter Czimback, Vice President of Global Digital Incubation and Founder of Emerge at Aramark, joins the show to discuss the relationship between tech and the foodservice industry. He gives his assessment about where the industry currently stands and where it may be heading. He also shares his insights on a variety of topics including: autonomous stores, targeted advertising, robotics, and how small businesses can use data to enhance the customer experience.

The world of food delivery is booming. So how does a delivery service stand out from the crowd? Aaron Hoffman, co-founder, and CEO of DeliverThat joins the show this week to give his point of view. Aaron discusses what it takes to be a true brand ambassador, gives tips for making sure your food is ready for delivery and, weighs-in on what it takes to give truly outstanding customer service.

As an executive chef for Parkhurst Dining Services, Kevin Blinn is responsible for feeding both the Pittsburgh Steelers and the University of Pittsburgh’s football teams. He joins Chef Rich and Justin to talk about the relationship between food and football, menu planning, recipe development and his favorite equipment.

Proper food is the basis for a healthy life. This is especially true on college campuses. Carole Bartolotto, Nutrition Education Coordinator at UCLA, joins the show this week to discuss the ins and outs of nutrition. She sheds light on marketing healthy, environmentally-friendly foods, developing menus, and the importance of flavor. Carole also provides a deep dive into nutritional information that can benefit anyone seeking wellness.

It’s a holiday celebration as world-renowned baker Chef Gale Gand joins Chef Rich and Justin on the show this week. The trio discusses keeping the holiday spirit alive at work, fruit cake, and more. Later, Chef Gale provides us with an exclusive holiday recipe you are sure to love.

Armand Iaia has seen a lot in his over three-decade run at Cini-Little International. He joins Chef Rich and Justin this week to discuss popular foodservice design concepts from around the world as well as offering his tips on how operators can avoid some common layout pitfalls.