Craig Culver, co-founder of Culver's, dishes the background on butter burgers and frozen custard and provides insight on what has been critical to his company's success and continued growth.

A wealth of experience and knowledge is to be found in this collection of end-of-the-episode quotes from all of our guests so far.

There are many paths one can take to advance their career in foodservice. Chef Paul Short, Program Chair Culinary Arts at Madison Area Technical College, explains how an education at MATC can help you reach your culinary goals without drowning you in student loan debt.

Chef Caitlin Cullen, owner of The Tandem in Milwaukee, WI takes us on a brief tour of her experiences that led her from a career in teaching to cooking to serving tens of thousands of meals to those in need.

Dan Hinchley, Vice President of Manufacturer Partnerships at Partstown shares his wisdom, humor, and insights into how and why they have become such an integral component to the foodservice industry.

Hmong cooking is the telling of the story of a people. Chef Yia Vang, owner of Union Hmong Kitchen and Vinai in Minneapolis, breaks down Hmong food and culture with Chef Rich and Justin.

Chef Seth VanderLaan is back to shed some light on what to expect moving forward with high-volume front of house cooking. Ballpark food has moved lightyears from Cracker Jacks as Chef Seth shares his favorite Miller Park culinary creation.

Chef Rich and Justin reminisce about their school lunch experiences when Shannon Solomon, director of nutrition services for Aurora Public Schools in Colorado, shows them that not all superheroes wear capes.

Chef Joe Schumaker is back on the show to share his perspective on the future of buffets in the United States.

He also provides an extra helpings-worth of tips, tricks, and insights on how to prepare for the return of buffets and self-service areas.

What's your favorite pie? Chef Rich and Justin talk pie with Chef Lisa Ludwinski, owner and operator of Sister Pie in Detroit, Michigan. Lisa was recently nominated for the 2020 James Beard Outstanding Baker award.