Walk-In Talk Podcast

Be radical. Be passionate. Be extra.

Those aren't just words to Tanya Vaughn-Goggans. They're part of a leadership philosophy shaped by more than two decades in corporate America, unexpected career changes, and finding her place in the hospitality industry.

In this episode of the Walk-In Talk Podcast, host Carl Fiadini welcomes Tanya, Vice President of Marketing at RAK Porcelain USA, alongside Chef Felicia Lacalle of Quiote Tequileria.

After spending more than twenty years at American Greetings, Tanya found herself rebuilding her career when the greeting card industry began changing. That unexpected transition eventually led her into foodservice, where she discovered a passion for creating memorable experiences through hospitality.

The conversation explores career reinvention, workplace culture, mentorship, and the challenges women face when confidence and assertiveness are mistaken for aggression.

Tanya and Felicia also discuss faith, family, and the importance of leading with compassion while remaining true to yourself.

And with Felicia preparing an incredible collection of dishes in the Walk-In Talk studio, the conversation comes full circle as the two women explore how food, dinnerware, and presentation can evoke memories and create meaningful connections.

It's a conversation about finding your voice, building something meaningful, and understanding that leadership isn't about being the boss.

It's about the impact you leave on others.

From the industry. For the industry.

The Companies Helping Shape Hospitality

Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.

RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.

TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.

Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.

Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.

Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.

Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.

Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.

Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.

Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.

The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.

Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.

New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.

California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.

Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.

U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.

Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.

From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Powered by Testo North America

Selling food safety isn't just about equipment. It's about building relationships, earning trust, and helping foodservice operators protect their customers, businesses, and reputations.

In Episode 7 of Inside Food Safety, Walk-In Talk Podcast host Carl Fiadini welcomes Aaron Sharpe and Eric Moore of Testo North America for a conversation about the sales side of food safety.

Drawing on 25 years in foodservice distribution and sales, Carl explores what it takes to earn a chef's attention, overcome resistance to change, and demonstrate the value of food safety technology.

Aaron shares his approach to building customer relationships, identifying operational challenges, and turning sales conversations into opportunities for education. Eric brings the food safety perspective, emphasizing technical knowledge, brand protection, and clearly defined responsibilities within every operation.

From the first cold call to building long-term partnerships, this episode explores why selling food safety is ultimately about much more than making a sale.

Inside Food Safety is presented in partnership with Testo North America.

From the industry. For the industry.

Chef Jacob Rios was supposed to become a mechanical engineer.

Growing up in Puerto Rico, he was a straight-A student with a passion for mathematics, engineering, and the Air Force. His future seemed certain.

Then his parents sold their home, their cars, and walked away from their careers to give their children better opportunities in Florida.

For Jacob, the transition changed everything.

He struggled with English, failed the standardized tests he needed to pursue college, and watched his confidence disappear. The student who once excelled at everything suddenly felt like a failure.

For the first time, Jacob began questioning his own intelligence.

And he carried something even heavier: the belief that he'd let his parents down.

A television commercial for culinary school eventually gave him a new direction. His mother supported the decision. His father wasn't convinced.

But Jacob found something in professional kitchens that he'd been missing: purpose, confidence, and people willing to believe in him.

Working his way through some of Central Florida's busiest restaurants, including Fulton's Crab House and Wolfgang Puck, Jacob learned the business under chefs who recognized his determination. Later, working alongside Chef Vanoy Rogers, he discovered another side of cooking through creativity, experimentation, and a deeper understanding of ingredients.

Then COVID changed everything.

After losing his job, Jacob moved his family to Charleston, South Carolina, where staffing shortages and the realities of rebuilding restaurant operations forced him to reconsider what leadership really meant.

Instead of simply disciplining struggling employees, he began developing them.

Dishwashers became cooks. Cooks became supervisors. And three principles became the foundation of his approach: honesty, integrity, and respect.

Today, Jacob is the Corporate Executive Chef for Next Level Brands, helping lead culinary operations across Tampa Bay restaurants including Union New American, Boulon Brasserie, and Forbici.

But his greatest passion isn't simply creating dishes or opening restaurants.

It's developing the next generation of chefs.

Through a structured mentorship program, Jacob is helping employees build the skills, confidence, and leadership abilities needed to advance their careers.

And in one of the episode's most personal moments, Jacob shares how winning a competition on Food Network's Chopped finally brought the words he'd waited years to hear from his father.

"You're not a mechanical engineer. You're an engineer of the kitchen."

The conversation comes full circle as Jacob reflects on fatherhood, the sacrifices his parents made, and his determination to support his own children's dreams, whatever they may be.

In the Walk-In Talk Media studio, Jacob also prepares two dishes that reflect his culinary journey: Puerto Rican shrimp mofongo inspired by his childhood and Shogun Farms wild boar with chocolate mole, huarache, and ayocote beans inspired by his recent travels to Mexico City.

This is a conversation about immigration, family sacrifice, overcoming self-doubt, restaurant leadership, mentorship, and finding purpose in an unexpected career.

From the industry. For the industry.

EPISODE TAKEAWAYS 1. Family Sacrifice Can Become Both Motivation and Pressure

Jacob's parents left their careers and sold nearly everything to create better opportunities for their children. When his original career plans fell apart, Jacob struggled with the feeling that he'd failed them.

2. A Language Barrier Can Change How You See Yourself

Once a confident, high-achieving student in Puerto Rico, Jacob found himself questioning his intelligence after struggling with English and standardized testing in Florida.

3. Finding Your Purpose Doesn't Always Follow the Original Plan

Mechanical engineering was Jacob's dream. A culinary school commercial introduced him to an entirely different future, one that eventually gave him back the confidence he'd lost.

4. The Right Mentor Can Change Someone's Life

Chefs Mark Boor, Rob, and Vanoy Rogers helped Jacob develop different aspects of his career, from kitchen operations and financial management to creativity, experimentation, and leadership.

5. COVID Forced a Different Approach to Restaurant Leadership

Facing severe staffing shortages in Charleston, Jacob discovered that developing employees was more sustainable than simply disciplining or replacing them.

6. Honesty, Integrity, and Respect Are More Than Words

These three principles became the foundation of Jacob's leadership philosophy and continue to influence the culture he helps build at Next Level Brands.

7. The Next Generation of Chefs Needs More Than Culinary Skills

Jacob discusses the Chef de Partie development program at Next Level Brands, designed to help employees advance through mentorship, leadership training, and professional development.

8. Restaurant Success Begins With the People Behind the Food

Managing multiple restaurant concepts requires financial discipline, operational consistency, creativity, and a workplace culture where employees feel supported and respected.

9. Food Can Preserve Your Identity

Jacob's shrimp mofongo connects his Puerto Rican upbringing with the French and Italian techniques he learned throughout his career. His wild boar with chocolate mole reflects his continued curiosity and culinary exploration.

10. Success Can Change the Meaning of Family Expectations

After winning Chopped, Jacob finally heard his father acknowledge the career he'd built. Now a father of three, he's committed to supporting his children's ambitions from the beginning rather than defining their futures for them.

The Companies Helping Shape Hospitality

Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.

RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.

TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.

Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.

Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.

Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.

Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.

Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.

Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.

Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.

The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.

Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.

New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.

California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.

Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.

U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.

Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.

From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

At 14 years old, Chef Diego Garcia left his family in Mexico and returned to New York alone.

He barely spoke English. He wasn't going to school. He worked wherever he could, and for a period of time, he had nowhere to live. Diego slept in the New York City subway, cleaned himself up in restaurant bathrooms and helped people carry groceries while trying to save enough money to rent a room.

His parents back in Mexico had no idea.

But Diego's story didn't begin there.

Growing up in Puebla, he worked alongside his family in street markets, unloaded trucks filled with produce and learned to slaughter goats and prepare barbacoa with his father and grandfather. Food wasn't a career yet. It was simply part of life.

New York changed that.

Restaurants became Diego's education. He learned English by reading newspapers on the train and learned his craft inside kitchens. French technique, Italian cooking, sustainable seafood and years of working alongside chefs from different cultures eventually gave him a language of his own.

The road wasn't clean.

As a teenager in Florida, Diego found himself selling drugs, stealing cars and dangerously close to a future he knew he didn't want. He left, returned to New York and made a decision that would alter the direction of his life: he was going all in on cooking.

Today, Diego is approaching 200 events through his own private-chef business while working toward his ultimate goal of opening a restaurant built around seafood, Mexican heritage and the many cultures and techniques that shaped him along the way.

But this conversation goes much deeper than food.

Diego talks about homelessness, poverty, pride, family violence, bad decisions, abusive kitchen culture, leadership, fatherhood, healing from childhood trauma and finally learning to be proud of himself.

For years, he was trying to make his parents proud.

Only recently did he realize there was someone else he needed to make proud too.

Himself.

KEY TAKEAWAYS

Survival came before ambition. At 14, Diego returned to the United States alone because he believed staying in Mexico offered him little opportunity for education or a future. When homelessness followed, he focused on getting through one day at a time.

Food was part of his life long before it became a profession. Growing up in Puebla meant markets, produce, livestock and barbacoa. By 11 or 12, he was already helping his father and grandfather process goats and cook them using techniques passed through his family.

Restaurants became his classroom. Without culinary school and with limited English, Diego learned inside kitchens while teaching himself English through newspapers, books, music and everyday conversation.

His path could have gone very differently. As a teenager in South Florida, Diego became involved with drugs, stolen cars and other illegal activity. Recognizing where that road could lead, he left Florida, cut ties with that life and returned to New York.

Cooking became the alternative. Returning to professional kitchens gave Diego a direction. What began as survival became a deliberate pursuit of culinary knowledge and eventually a career.

He learned leadership from good kitchens and bad ones. Diego experienced yelling, humiliation, racism and physical mistreatment in kitchens. Rather than repeating it when he became a leader, he decided to pay closer attention to what the people working for him might be going through.

His cooking reflects more than one home. Mexico remains central to Diego's identity, but New York is part of him too. French, Italian, Nordic, Asian and seafood-driven influences have become tools he uses to express his Mexican heritage rather than replace it.

His restaurant vision is rooted in honesty. Diego ultimately wants a seafood-driven marisquería built around fresh ingredients, Mexican roots and genuine hospitality. His goal isn't to tell guests how impressed they should be. He wants them to leave genuinely satisfied.

Success has become personal. For much of his life, Diego measured himself against whether his parents would be proud of him. Seeing his mother's reaction to his recent television appearance helped him recognize something he had rarely allowed himself to feel:

The Companies Helping Shape Hospitality

Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.

RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.

TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.

Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.

Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors.

Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.

Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.

Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.

Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.

Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.

Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.

The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.

Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.

New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.

California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.

Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.

U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.

Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.

From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

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Chef Clayton Parrett has spent more than two decades in kitchens, but he still considers himself a student.

Growing up in rural South Louisiana, Clayton's earliest education came from the land. Hunting, fishing, livestock, agriculture and eventually working around a slaughterhouse taught him where food came from long before he understood that cooking would become his life.

That path eventually took him offshore, cooking on drilling operations in the Gulf for weeks at a time. The isolation and relentless routine taught him patience, discipline and responsibility, lessons that would follow him through restaurants, universities, convention centers and hotels before ultimately bringing him to the historic Fenway Hotel in Dunedin, Florida.

But Clayton says one of the biggest turning points in his career came when he learned something entirely different:

How to fail.

Accepting failure gave him permission to experiment, take chances and become more curious about food. It also helped shape a philosophy he still carries today. Clayton doesn't particularly believe in mastery. There are too many cultures, ingredients, techniques and traditions he hasn't experienced yet.

"I prefer to say I'm a student for life."

That curiosity is now helping drive the culinary direction at Fenway, where Clayton and his team are exploring global beef, ingredient provenance and the kind of luxury dining experience capable of competing on a much larger stage. One of their long-term ambitions is earning consideration among the world's leading steakhouses.

And Clayton brought that same curiosity into the Walk-In Talk studio.

Using wild boar tenderloin from studio partner Shogun Farms, Clayton created a dish rooted deeply in memories of Louisiana, incorporating field peas, persimmon, satsuma, sumac and produce from Cahaba Club. It's a plate built around the landscape and flavors that helped shape him as a chef.

He followed it with an entirely different exploration: an antelope croquette with smoked Gouda and three vibrant sauces, combining classical French technique with an ingredient many diners rarely encounter.

And then came the beef.

Japanese A5 Wagyu rated BMS 12, representing the level of sourcing, education and product knowledge Clayton and his team are working to bring to Fenway.

What's Hot Tampa Bay

Leah Wilson of Creative Loafing Tampa Bay also returns to the studio for her recurring What's Hot Tampa Bay segment, and this time the conversation is all about Best of the Bay.

Leah breaks down how the long-running Tampa Bay competition works, from public nominations and voting to the annual Best of the Bay celebration, and why the recognition means so much to the restaurants, chefs, businesses and personalities selected by the community.

There's an added connection this year: Chef Clayton Parrett and Fenway are participating in the Best of the Bay celebration, putting Clayton directly into one of the biggest hospitality and culture events on Creative Loafing Tampa Bay's calendar.

It makes for an episode that moves naturally between where a chef comes from, what keeps him learning, the food he is building today and the Tampa Bay community he is now helping shape.

Chef Clayton Parrett Fenway Hotel | Dunedin, Florida

Featuring Leah Wilson Creative Loafing Tampa Bay | What's Hot Tampa Bay

Featuring ingredients from Walk-In Talk Media studio partners Shogun Farms and Cahaba Club.

A Walk-In Talk Media production.

From the industry. For the industry.

_:empty]:hidden"> Key Takeaways

• His culinary education began with the land. Growing up in South Louisiana gave Clayton an early understanding of animals, agriculture, seasonality and the relationship between food and community.
• Work ethic became survival early. He left home young, lived with friends, finished school and worked long hours because quitting was never really part of the plan.
• Offshore cooking changed him. Spending weeks at a time on Gulf drilling operations taught him patience, routine, responsibility and how to function when there is nowhere else to go.
• Learning to fail changed his relationship with food. Clayton says his real passion developed once he understood that failure was acceptable as long as he kept trying.
• He does not believe the learning ever ends. Rather than chasing the idea of mastery, Clayton sees himself as a lifelong student of ingredients, cultures, techniques and people.
• Food is education. To Clayton, an ingredient is never just something to cook. It is an opportunity to understand geography, biology, agriculture, culture and technique.
• Community remains central. Whether talking about Louisiana, hurricanes, family or his kitchen team, Clayton repeatedly comes back to the idea that people survive and grow together.
• Leadership means giving knowledge away. He wants the cooks who work with him to leave knowing as much as he can possibly teach them.
• The Fenway's beef program is becoming increasingly ambitious. Clayton is studying breeds, origins, grading systems and global sourcing while building a team capable of understanding luxury beef at a deeper level.
• Recognition is a goal, but not the purpose. The dream of landing among the world's top steakhouses matters because of what it would say about the work of his team, not because Clayton is chasing a title for himself.

The Companies Helping Shape Hospitality

Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.

RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.

TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.

Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.

Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors.

Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.

Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.

Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.

Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.

Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.

Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.

The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.

Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.

New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.

California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.

Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.

U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.

Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.

From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Brought to you by Testo North America

When contaminated produce enters the food supply, finding where it came from is only the beginning.

On this episode of Inside Food Safety, Eric Moore is joined by returning guest Kiley Harper-Larsen to examine recent Cyclospora and Salmonella investigations involving lettuce, jalapeños and the growing list of finished products affected when a single ingredient moves through a complex supply chain.

The conversation goes beyond the recalls themselves.

What food-safety standards apply to produce grown outside the United States? What are importers actually required to verify? How does an investigation move forward when laboratory testing doesn't provide a clear answer? Why can a recall continue expanding long after the original problem is discovered? And how much can a chef or restaurant operator realistically know about where their ingredients came from?

Eric and Kiley break down the realities of foreign supplier verification, FDA oversight, third-party audits, processing, repacking and traceability, while examining where vulnerabilities remain in both domestic and imported food systems.

Because when an ingredient can travel from a farm to a packing house, importer, processor, distributor and eventually a restaurant kitchen, one question becomes increasingly important:

Who is responsible for making sure it's safe?

Inside Food Safety with Eric Moore Presented by Walk-In Talk Media Featuring returning guest Kiley Harper-Larsen

Key Takeaways

• Food safety responsibility is shared across the supply chain. Growers, packers, importers, processors, distributors, restaurants and regulators all play a role.

• Domestic and imported food are legally expected to meet the same U.S. safety standards. The difference can be how those standards are verified and enforced throughout the supply chain.

• Recalls often expand because investigators are discovering where the original ingredient went. An expanding recall does not necessarily mean new contamination is being found each time.

• Cyclospora and Salmonella can present very different investigative challenges. Testing speed, incubation periods, epidemiology and traceability can significantly affect how quickly investigators identify the source.

• A laboratory result is only one part of an outbreak investigation. Epidemiological evidence and traceback can still help investigators identify a likely source when product testing does not provide a definitive answer.

• Repacking creates major traceability challenges. Once products from multiple farms, lots or suppliers are combined and repacked, identifying the original source can become significantly more difficult.

• Restaurants cannot realistically know every farm behind every ingredient. Strong relationships with reputable suppliers and approved vendor systems become critical when problems emerge.

• Traceability remains one of the biggest challenges. Faster, clearer product tracking could help investigators identify affected products and remove them from the food supply sooner.

• The biggest vulnerability may be the system itself. Food safety depends on many interconnected parts working correctly at the same time, from farming and water management to processing, importing, distribution and restaurant operations.

For chefs and operators, the practical question is simple: Know who you're buying from. Ask where products are coming from. Understand how seriously your suppliers take food safety and traceability.

About Inside Food Safety

Inside Food Safety examines the food-safety issues affecting restaurants, foodservice operators, manufacturers, distributors and consumers, bringing industry professionals into the conversation to separate regulation, headlines and real-world food safety.

Featuring

Eric Moore Food Safety Expert | Testo North America

Kiley Harper-Larsen Food and Produce Safety Professional | Ag Safety Lady

Inside Food Safety is brought to you by Testo North America.

A Walk-In Talk Media production.

From the industry. For the industry.

Chef Olivia Giesler never planned on becoming a chef.

Growing up in Ohio, medicine seemed like the logical path. She studied biology and chemistry with plans for a career in healthcare. But an experience in Costa Rica at seventeen, followed by an opportunity inside Mitchell's Ocean Club, introduced her to a completely different world.

The kitchen won.

Olivia went all in: culinary school, competition teams, restaurant openings, long days, motherhood and eventually the challenge of becoming Executive Chef of The Pearl in Tampa.

Today, The Pearl has been recognized by the Michelin Guide three consecutive years. But Olivia doesn't measure success by plaques, titles or what comes next.

For her, it's about the journey. The people who believed in her. The cooks she now gets to mentor. The team beside her. And the relentless pursuit of getting a little better every day.

In this episode of Walk-In Talk, Chef Olivia Giesler talks about choosing the kitchen over medicine, traveling to Costa Rica at seventeen, becoming a mother while building a culinary career, opening The Pearl, Michelin recognition, mentorship, leadership and why hospitality has always been about people.

"The guide isn't what defines us. It's the journey." — Chef Olivia Giesler

Takeaways:

• She didn't grow up planning to be a chef. Medicine was the expected path, but the kitchen was where she felt alive.
• Costa Rica at 17 was a pivotal experience. It exposed her to food, culture, travel, risk and independence at a formative age.
• She is wired for challenge. She repeatedly describes herself as relentless, competitive and energized by discomfort.
• Her career was built through immersion. Culinary school, full-time work, competitions, volunteering, store openings, mentorship.
• Mentorship is one of the emotional cores of the episode. People invested in her early, and now she feels responsible for doing the same for younger cooks.
• Motherhood reshaped her ambition without killing it. She learned there are seasons when family has to come first and seasons when she can go full throttle professionally.
• Opening The Pearl was one of the hardest things she's done. First Executive Chef role, new concept, new team, opening pressures, construction, hiring, systems, all at once.
• Michelin recognition matters, but it doesn't define her. She is proud of it, but her identity is not built around awards.
• Her philosophy is rooted in hospitality. The biggest throughline is people, care, intention and giving others a great experience.
• Her cooking philosophy is deliberate. Nothing is on the plate by accident, down to the carrots, egg, acid, garnish and texture.
• Her best line may actually be this: "I'm relentlessly passionate about life."
• Another excellent line is: "The guide isn't what defines us; it's the journey."

The Companies Helping Shape Hospitality

Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.

RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.

TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.

Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.

Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors.

Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.

Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.

Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.

Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.

Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.

Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.

The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.

Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.

New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.

California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.

Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.

U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.

Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.

From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

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Two chefs. Two friends. One of them is getting ready to leave Florida and begin a new chapter.

Chefs David Reyes and Nelly Buleje join Walk-In Talk for a conversation about something that goes far beyond what happens on the plate: mental health in the kitchen, camaraderie, and what it really means to show up for the people beside you.

With Nelly preparing to move to North Carolina, the two friends look back at how their relationship developed through the industry, the pressures chefs often carry without talking about them, and why having people who recognize when you're not okay can matter as much as anything you learn in a kitchen.

Of course, we still cook.

Both chefs put their own spin on Crab Island Seafood Dip. David creates fried taquitos featuring Mexican Street Corn Crab Dip and shrimp, with salsa falsa, mole amarillo, salsa macha, charred corn, pickled onion and cilantro. Nelly brings his culinary perspective to a Causa à la Limeña featuring Crab Rangoon Dip, crab, avocado, pickled onion, quail egg, ají ricoto and olives.

It's part farewell, part celebration and a conversation about the friendships this industry creates—and how those relationships can continue long after two chefs stop sharing the same kitchen or the same city.

The Companies Helping Shape Hospitality

Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.

RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.

TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.

Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.

Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors.

Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.

Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.

Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.

Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.

Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.

Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.

The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.

Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.

New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.

California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.

Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.

U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.

Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.

From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Content Advisory: This episode contains a candid conversation about childhood abuse, domestic violence, trauma, and a past suicide attempt. Some listeners may find portions of this discussion difficult. Listener discretion is advised.

For the first time publicly, Chef Anthony Santos tells the story behind the man and chef he has become.

Anthony grew up in a home marked by years of physical and emotional abuse. As a child, he stepped between his stepfather and his mother and younger siblings, often becoming the target himself. The violence eventually escalated to an attack with a machete. At 15, Anthony left home, at one point sleeping outside in the rain with nowhere safe to go.

Food became an unexpected way forward.

After seeing the joy his uncle's cooking brought to his mother, Anthony began to understand food as something more than a meal—it could bring comfort, connection and, even briefly, a sense of safety. That realization eventually led a teenage Anthony, soaked from walking through the rain, through the doors of a Chinese restaurant looking for work.

In this deeply personal conversation, Anthony talks about surviving abuse, leaving home, mental health, therapy, faith, the lasting effects of trauma and the relentless drive that helped shape his career. He also shares what he would tell a young person living through abuse today and why he believes what happened to him can be part of his story without becoming his identity.

From the WITM kitchen: Anthony prepared a charred Spanish octopus inspired by his Portuguese roots, followed by a Wagyu ribeye with Japanese purple sweet potato, charred broccolini and a red wine truffle sauce finished with 24-karat gold. The sweet potato incorporated butter, black garlic, fresh garlic and Maldon smoked sea salt, creating layers of sweet, savory, smoky and umami flavor.

Today, Anthony Santos is a private chef, entrepreneur, mentor and culinary competitor. But this isn't simply a story about becoming a chef.

It's a story about survival, purpose, faith and what one person chose to build from what he endured.

Takeaways

• Survival is part of Anthony's story—not his identity. He speaks openly about nine years of abuse and the long process of separating who he is today from what happened to him as a child.
• At 15, he chose to get out. Anthony worked multiple jobs, stayed with friends and began building a life outside the home he had grown up in.
• Food represented something violence couldn't. Watching his uncle cook and seeing his mother smile gave Anthony an early realization that food could create joy, comfort and connection. As he says, cooking looked like a "superpower."
• The trauma didn't disappear when the abuse ended. Anthony discusses therapy, triggers, relationships, anger, fight-or-flight and the years it took to understand how childhood trauma continued affecting his adult life.
• His drive and his trauma are connected. When asked how much of the ambition people see in him comes from what he survived, Anthony's answer is striking: "all of it."
• Faith wasn't a straight line. Anthony speaks candidly about being angry with God as a child, losing his faith and eventually returning to it with a very different understanding of what he survived.
• His definition of success has changed. After cooking for celebrities, millionaires and billionaires and building a successful career, Anthony says his real pursuit isn't money or possessions—it's a peaceful, purposeful and happy life.
• He's turning experience into mentorship. Anthony now mentors other chefs, including helping private chefs build sustainable careers, giving him another avenue to pour into people in ways he didn't experience growing up.
• He speaks directly to young people experiencing abuse. One of the episode's most important moments is Anthony explaining what he wishes he had known as a teenager: tell someone capable of actually helping, seek professional support, prepare for independence and understand that abuse does not determine what your life can become.
• The chef eventually emerges from the survivor. His charred Spanish octopus and Wagyu ribeye with Japanese purple sweet potato show the artistic, highly visual approach to food that Anthony has developed throughout his career.

The Companies Helping Shape Hospitality

Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.

RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.

UNOX - Intelligent commercial cooking technology designed to improve consistency, efficiency, and kitchen performance.

TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.

Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.

Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors.

Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.

Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.

Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.

Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.

Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.

Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.

The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.

Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.

New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.

California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.

Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.

U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.

Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.

From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Chef Felicia Lacalle's story is about much more than food.

The Tampa chef and partner at Quiote Tequilaria sits down with Walk-In Talk Podcast for an unfiltered conversation about addiction, divorce, single motherhood, failed partnerships, financial hardship, faith, and the long road back to herself.

Felicia began cooking at a young age, inspired by her mother, her Mexican and Cuban heritage, and even childhood afternoons watching Julia Child. She went on to graduate from Johnson & Wales, spend more than a decade at Roy's, and eventually earn national recognition at Hemingway's—including a first-place win at the 2018 International Cuban Sandwich Festival.

But behind the accolades were years of setbacks and painful choices.

Felicia opens up about substance abuse, losing businesses, destructive relationships, rebuilding as a single mother, returning to faith, and learning how to recognize the patterns that nearly derailed her life.

Today, she is entering a new chapter as a partner at Quiote Tequilaria, where her Mexican roots, Cuban influence, and decades of kitchen experience come together in food that is deeply personal.

The episode also features two dishes prepared in the Walk-In Talk Media studio: duck enmoladas with Oaxacan cheese and a wild boar pork belly dish with boniato mash, charred baby leeks, and pickled mustard seeds.

This is a conversation about resilience, accountability, faith, mental health, restaurant life, and what it takes to rebuild when the life you imagined falls apart.

Featured Dishes

During her Walk-In Talk Media studio session, Chef Felicia prepared two deeply personal dishes that reflect both sides of her culinary heritage. The first was Duck Enmoladas—house-made corn tortillas filled with duck confit, topped with pistachio mole, Oaxacan cheese from Salerno Dairy, crema, and chile de árbol pickled onions. Her second dish showcased Shogun Farms wild boar pork belly, slowly braised with sour orange, garlic and spices, served over brown butter boniato purée with charred baby leeks and pickled mustard seeds—a modern interpretation inspired by her Cuban roots.

Special thanks to our newest studio partner, Shogun Farms, for supplying the premium wild boar pork belly featured in this episode. Their commitment to responsible farming and exceptional specialty proteins helped bring this remarkable dish to life.

Key Takeaways

• Success isn't about avoiding failure—it's about refusing to let failure define who you become.
• Faith became the foundation that helped Felicia rebuild her life after addiction, divorce, financial hardship, and personal loss.
• The restaurant industry can be incredibly rewarding, but it can also magnify mental health struggles, addiction, burnout, and unhealthy lifestyles.
• Self-reflection, accountability, and therapy were essential in breaking destructive personal and generational patterns.
• Every setback—from failed partnerships to losing businesses—became preparation for the opportunity she has today.
• Roy's shaped Felicia's discipline, leadership, and respect for kitchen culture, providing the foundation for her career.
• Great food is deeply personal. Life experiences, heritage, and emotional growth ultimately influence what ends up on the plate.
• Leadership begins with culture. Felicia believes respect, accountability, and creating a healthy kitchen environment are just as important as culinary skill.
• Building something meaningful often requires walking away from situations—even successful ones—that no longer align with your purpose.
• Quiote Tequilaria represents more than a restaurant; it represents a lifetime of perseverance, healing, and finally feeling at home in her craft.
• Breaking generational cycles requires intentional choices, discipline, and the courage to confront your own mistakes.
• Hospitality professionals don't have to face their struggles alone. Seeking help is a sign of strength, not weakness.

The Companies Helping Shape Hospitality

Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.

RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.

UNOX - Intelligent commercial cooking technology designed to improve consistency, efficiency, and kitchen performance.

TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.

Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.

Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors.

Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.

Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.

Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.

Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.

Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.

Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.

The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.

Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.

New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.

California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.

Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.

U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.

Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.

From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.