Executive Chef, Taylor Ponte, was named the youngest winner ever of the ‘Aipono Chef of the Year award. He provides Chef Rich and Justin a glimpse into what it's like running The Mill House Restaurant in Waikapu, Hawaii.

Chef Suzanne Daly joins Chef Rich and Justin to discuss the educational side of baking and decorative arts in addition to providing some invaluable baking tips and insights.

Joe Carbonara is the editorial director for Foodservice Equipment & Supplies and Restaurant Development + Design. In addition to his editorial efforts, Joe often represents both magazines at restaurant and foodservice industry events and was awarded CFESA’s Outstanding Support from an Allied Association/Press Partner in 2013.

24,000 transactions. For Glenn Loughridge, that's what an average 24 hours looks like in a nutshell (or better yet, peanut shell). Managing the appetites of a massive student population, as well as game day food services, is no small feat. But it's all in a day's work for Auburn University's director of dining services.

As Vice President of Hospitality for the Milwaukee Bucks, Justin Green is an integral player in ensuring that Fiserv Forum is more than just an arena, but the central hub for recreation in Milwaukee. When all the other teams come to ask, "How do we do it like you?" you know you're on the bleeding edge.

Chef Gale Gand has pretty much climbed every culinary mountain out there. T.V. host, cooking for foreign dignitaries, Michelin star, James Beard award, the list goes on and on and she's not done. Join us as she shares a bit of her journey along with some pro tips and all-around insightful life advice.

Chef Angus An is a wizard. Or at least a time traveler, because it has yet to be seen how he has managed to conjure a couple of extra hours out of the day to be able to create all that he does. We take a look at how Chef An utilizes his diverse skill set to balance his prolific list of professional endeavors.

There isn't really a day off for food nutrition director, Amy Lawrenz. When she isn't actively managing nutrition programs for multiple school districts, she's thinking about how to improve it, and she wouldn't have it any other way.

Is the secret ingredient love or beer. Maybe a little of both. Good City Brewing executive chef, Guy Davies shares what it's like to create inspired dishes to complement masterfully crafted beers in Brew City, USA.

*Bonus* Chef Rich has a kitchen tip for you!

Check the video out here

https://vollrathfoodservice.com/Vollrath-Podcast/The-Vollrath-Feed-Episode-19

As far as providing second chances go for individuals re-entering society, Chef Brandon Chrostowski is a game-changer. Brandon shares his personal journey that led him to establish the Edwins Leadership & Restaurant Institute that graduates nearly 100 students a year between its prison program and restaurant institute and boasts a 97% employment rate after graduation.

To learn more about how you can support Edwins, visit https://edwinsrestaurant.org/donate/

*This episode contains some explicit language.