In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope.

Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his Perfect 200 rub and honest talk about the grind of the competition circuit, marriage on the road, barbecue family and why he still watches every face in the room when people take that first bite. Together, Stan and Tillman dig into why barbecue has such a deep emotional pull, how the barbecue community shows up for each other, and what it means to use food as a vehicle for comfort, connection and service.

Key takeaways:

• What it takes for Operation BBQ Relief to activate in places like Jamaica and why safety, dignity and cultural respect matter as much as the food.

• How a pulled pork sandwich, a parking lot and one stranger’s gratitude helped Stan find his “why” and changed how he sees the work forever.

• Why competitive barbecue is a family sport for Tillman, how his wife Amy became the real secret weapon, and why the barbecue community feels like a second family.

• Simple ways listeners can get involved, from volunteering with OBR at OBR.org to supporting the people doing the cooking in their own communities.

About Walk-In Talk Podcast and Walk In Talk Media:

• Walk-In Talk Podcast is hosted by food industry veteran and storyteller Carl Fiadini, shining a light on the flavor, the hustle and the heart of the industry. Walk-In Talk is the official podcast for the New York, California and Florida Restaurant Shows and the Pizza Tomorrow Summit, and the on-site media partner for the US Culinary Open at the NAFEM Show. Walk In Talk Media is also the North American media platform for The Burnt Chef Project and regularly supports cause driven partners like Operation BBQ Relief and Hogs for the Cause. Recorded at Ibis Images Studios, where food photography comes alive and Carl gets the first bite. Learn more at thewalkintalk.com.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Takeaways:

• The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts.
• Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen.
• Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world.
• The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face.
• A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences.
• In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements.

Mentioned in this episode:

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Chef Ciji Castro imparts invaluable insights into the art of transforming humble ingredients into delectable comfort food, emphasizing the critical need for resourcefulness in the face of escalating food insecurity. Throughout our dialogue, she shares her expertise in crafting a traditional puerco guisado, a slow-cooked pork stew, while ingeniously demonstrating how to stretch this dish to nourish a family of five for under ten dollars. Furthermore, Chef Castro elucidates the significance of culinary traditions, not merely as recipes but as vessels of resilience and community connection, inviting listeners to engage with their own familial narratives through food. She also provides practical tips on reducing kitchen waste, showcasing the importance of creativity in meal preparation. Our conversation ultimately serves as a poignant reminder of the power of food to unite and uplift individuals during challenging times, as well as the importance of seeking assistance without stigma.

Takeaways:

• Chef Ciji Castro emphasizes the importance of resourcefulness in cooking, especially during times of food insecurity.
• In this episode, we discuss how traditional recipes can be adapted using modern techniques without losing their authentic flavors.
• The conversation highlights the significance of community support in addressing hunger and food insecurity issues in Tampa Bay.
• Ciji shares practical tips on turning affordable staples into delicious meals that can feed a family while keeping costs low.
• We explore the cultural significance of dishes like pasteles and their role in preserving family traditions and history.
• The episode stresses the need for open-mindedness when it comes to food sustainability and making the most of available ingredients.

Mentioned in this episode:

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

In this very powerful episode of the Walk-In Talk Podcast, host Carl Fiadini sits down with Chef Janine Pezarro and Chef Brett Wright to explore what resilience truly looks like behind the kitchen doors.

Janine opens up for the first time about the murder of her family, the trauma that followed, and how she transformed that pain into purpose — from Michelin-level pastry kitchens to the founding of The Warrior’s Path, a course helping men reconnect with courage and emotional strength.

Brett shares his own transformation — escaping gang life, finding salvation in cooking, and building Bib Gourmand recipient, Palm Beach Meats, and the only Kobe-certified operations in the U.S. into a budget friendly experience. His leadership philosophy centers on empathy, equality, and giving his team the opportunities he never had.

It’s raw, vulnerable, and inspiring — proof that food can be the bridge between survival and strength.

🎙️ Featuring:

• Chef Janine Pezarro — Founder, The Warrior’s Course

• Chef Brett Wright — Executive Chef / Owner, Palm Beach Meats

• Hosted by Carl Fiadini, Walk-In Talk Media

Takeaways:

• Chefs Janine Pezarro and Brett Wright discussed their innovative approaches to classical dishes, exemplified by their unique use of beurre blanc with beef, showcasing culinary creativity.
• Brett Wright emphasized the importance of accessibility in gourmet dining, striving to make high-quality wagyu meat available to the average family rather than limiting it to fine dining establishments.
• Janine Pezarro shared her profound personal journey, illustrating how her experiences have shaped her culinary philosophy, emphasizing the emotional connection food can foster.
• The conversation highlighted the challenges faced by women in the culinary industry, with Janine recounting her experiences of harassment and the resilience required to navigate a male-dominated environment.
• Both chefs expressed a strong commitment to mentoring and uplifting their staff, recognizing that true leadership involves empowering others to reach their potential in the kitchen.
• The episode concluded with reflections on personal growth, as Janine shared her desire to inspire others through motivational speaking and her journey of self-discovery in the culinary arts.

Mentioned in this episode:

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

This podcast episode features two distinguished guests, Vnay Bedi of Cox's Seafood and Chef Mohamad ElBanna from The Birria Bros, who share their culinary insights and experiences. The central theme revolves around the resilience and dedication required in the seafood industry, particularly following the adversities faced during the recent hurricanes that impacted supply chains. Vnay articulates the commitment of Cox's Seafood to quality and sustainability, emphasizing their chemical-free practices and full traceability in sourcing Gulf shrimp. In tandem, Chef Mohamad presents two exquisite dishes: Aleppo Butter Shrimp with Toum Lime Crema and Smoked Pineapple Relish, alongside Pomegranate Glazed Lamb Loin with Whipped Feta and Charred Corn Esquites, showcasing the harmonious fusion of flavors that stem from integrity and passion in culinary arts. Together, they illuminate the profound connection between sourcing quality ingredients and the artistry of cooking, underscoring how these elements coalesce to create exceptional gastronomic experiences.

Engaging with the culinary arts often reveals profound narratives that intertwine personal passion with the intricate workings of the food industry. Vnay Bedi, of Cox's Seafood, exemplifies this connection through his commitment to providing high-quality Gulf seafood. This episode invites listeners into the tumultuous journey of rebuilding after the devastation wrought by hurricanes on the Gulf Coast. Bedi discusses the resilience required to maintain a standard of excellence in the face of adversity, emphasizing the transparency and traceability of their products. Chef Mohamad ElBanna, from The Birria Bros, complements this narrative by transforming these premium ingredients into exquisite dishes that showcase the depth of flavor inherent in Gulf shrimp and Aussie Select lamb. The episode serves as a reminder that the stories behind our food are as significant as the meals themselves, highlighting the essential role of integrity in both sourcing and culinary creation.

Takeaways:

• Vnay Bedi's transition from corporate retail to Cox's Seafood exemplifies a commitment to quality and sustainability in the seafood industry.
• Chef Mohamad ElBanna's unique culinary creations, such as the Pomegranate Glazed Lamb Loin, reflect a deep respect for both tradition and innovation in gastronomy.
• The podcast highlights the resilience of the Gulf seafood industry, particularly in the wake of natural disasters that have disrupted supply chains.
• The emphasis on chemical-free seafood at Cox's Seafood underscores a growing consumer demand for transparency and traceability in food sourcing.
• Chef Mohamad ElBanna's incorporation of local ingredients and techniques showcases the importance of regional flavors in modern cuisine.
• The collaboration between Cox's Seafood and The Birria Bros exemplifies the power of partnerships in the culinary world, driving both quality and creativity.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

The conversation today centers around the culinary journey of Chef Andy Nassar from Keel Farm, as he shares his insights on the art of cooking, mentorship, and the evolution of the restaurant industry. A particular highlight of our discussion is Chef Nassar's creative approach to traditional dishes, exemplified by his innovative take on bibimbap, which harmoniously blends Korean flavors with Southern barbecue influences. Additionally, we delve into the intricacies of another dish, moqueca, as he reflects on the cultural influences that shape his culinary style. Chef Nassar emphasizes the importance of passion and authenticity in cooking, advocating for a balance between creativity and the fundamental essence of food. Join us as we explore the passion that drives Chef Nassar and the future of dining at Keel Farm.

Takeaways:

• Chef Andy Nassar's culinary journey exemplifies the importance of passion and creativity in the kitchen.
• The integration of local ingredients and cultural influences is pivotal in Chef Andy's approach to menu development.
• Chef Andy emphasizes the significance of mentorship within the culinary industry to inspire the next generation of chefs.
• The podcast discusses how Chef Andy blends traditional dishes like bibimbap with local flavors to create unique culinary experiences.
• In the conversation, Chef Andy reflects on the balance of maintaining authenticity while pushing creative boundaries in cooking.
• The episode highlights the role of media and social platforms in shaping contemporary dining experiences and restaurant visibility.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

Chef Abhi Sukul, the esteemed owner of Lajawab Indian Cuisine, embodies the essence of culinary dedication, having transformed his passion for cooking into a thriving endeavor in St. Petersburg, Florida. Born in Kolkata, a city renowned for its vibrant food culture, Chef Abhi's culinary journey began in his mother's kitchen, where he learned that cooking is an art requiring both patience and passion. In this enlightening discourse, we delve into his remarkable odyssey, from navigating the global hospitality landscape with Marriott to overcoming the adversities posed by the pandemic, which initially threatened to derail his ambitions. Chef Abhi's unwavering spirit led him to rebuild, ultimately establishing Lajawab, where he meticulously crafts dishes that not only reflect the rich tapestry of Indian cuisine but also aim to evoke joy in every guest. Join us as we explore the intersection of tradition and innovation through the lens of a chef who ardently believes that every dish should leave a lasting impression, not merely of satisfaction but of sheer delight.

Lajawab - Authentic Indian Cuisine

Lajawab Indian Cuisine (@lajawab4u) • Instagram photos and videos

Takeaways:

• Chef Abhi Sukul emphasizes the significance of patience and passion in culinary arts, which he first learned in his mother's kitchen.
• The chef's journey from Kolkata to global experiences showcases the universality of hospitality in the culinary field.
• Chef Sukul's dedication to authentic Indian cuisine is reflected in his meticulous preparation of dishes, such as his signature butter chicken and coconut mushroom curry.
• The story of overcoming adversity during the pandemic illustrates the resilience of entrepreneurs in the restaurant industry.
• Abhi Sukul's commitment to mentorship in the culinary arts highlights the importance of passing on knowledge to future generations of chefs.
• The chef's culinary philosophy centers around the joy of cooking and the profound impact that food can have on people's happiness.

🎙️ About Walk-In Talk Media

Walk-In Talk Media (WITM) is the official media partner of the NY, CA, and FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open at NAFEM, telling the real stories behind the food industry through chef-driven podcasts and cinematic content.

WITM proudly supports The Burnt Chef Project, Operation BBQ Relief, and Hogs for the Cause, using media to drive mental-health awareness and community impact.

Partners include RAK Porcelain USA, Metro Foodservice Solutions, Crab Island Seafood, Pass the Honey, and Aussie Select.

📩 Learn more at walkintalkmedia.com or follow along on LinkedIn and Instagram.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability, highlighting Jennifer's initiative, the Sustainable Supper Club, which aims to combat food waste through innovative dining experiences. Chef Reyes contributes his expertise by crafting two exceptional dishes that not only showcase his culinary creativity but also reflect his commitment to sustainable practices. Additionally, we engage in a discussion regarding the intersection of hospitality and intention, underscoring how food can serve as a catalyst for meaningful change within our communities. Join us as we illuminate the vital narratives that emerge when gastronomy is approached with a conscientious mindset.

Takeaways:

• In this episode, we explored the profound impact of food sustainability and its critical role in combating food waste and supporting local communities.
• Chef David Reyes elaborated on the significance of seasonality in culinary practices, emphasizing the need for responsible ingredient sourcing and usage.
• Jennifer Weinberg shared her journey in founding Sustainable Supper Club, highlighting the importance of raising awareness about food waste through unique dining experiences.
• The discussion underscored the necessity of collaboration between chefs and nonprofits to foster community engagement and promote sustainable practices in the culinary industry.
• Listeners were encouraged to reflect on their own food consumption habits and the importance of minimizing waste in their kitchens and dining experiences.
• The episode concluded with a focus on upcoming events that blend culinary artistry with environmental consciousness, inviting listeners to participate in meaningful change.

Companies mentioned in this episode:

• Sustainable Supper Club
• Neighborhood Farms USA
• Valdo
• Tank Brewing Company
• Sipsafe Solutions
• Hungry Harvest
• Rosemary's Miami

Mental health and work-life balance in the kitchen are of paramount importance within the hospitality industry, and this discussion is poignantly highlighted by our distinguished guests, Chef Ben Goldman and Tom Mitchell from The Burnt Chef Project. Chef Goldman, with his extensive experience across high-volume restaurants and advocacy work, illuminates the pressing need for healthier environments in culinary spaces. Tom Mitchell further expands on this critical dialogue, sharing insights into the mission of The Burnt Chef Project, which aims to foster awareness and provide resources for mental wellness within the sector. The episode delves into the transformative power of community and support systems, encouraging those in the industry to seek help and connect with peers. Listeners can expect an engaging exploration of the challenges faced by culinary professionals and the steps being taken to cultivate a more supportive and sustainable workplace culture.

In this enlightening episode of the Walk-In Talk Podcast, the spotlight is cast upon the vital yet often neglected discourse surrounding mental health and work-life balance within the culinary profession. Featuring Chef Ben Goldman, a culinary expert with a trajectory spanning various esteemed kitchens, and Tom Mitchell from the Burnt Chef Project, this episode serves as a compelling exploration of the challenges faced by culinary professionals. Goldman shares his personal narrative, revealing the intense pressures and emotional toll that come with working in high-stakes restaurant environments. He articulates a profound need for a cultural shift in the industry, advocating for increased mental health awareness and support systems to assist chefs in navigating their demanding careers.

Mitchell complements Goldman’s insights by elaborating on the mission of the Burnt Chef Project, which seeks to establish sustainable kitchens that prioritize mental well-being. He discusses the organization's initiatives aimed at fostering healthier work environments and dispelling the stigma associated with mental health issues. This dialogue underscores the importance of community and shared experiences as pivotal elements in addressing the mental health crisis affecting the hospitality sector. The episode also features a live segment from the California Restaurant Show, highlighting the evolving expectations of guests and the necessity of delivering not just exceptional food, but also profound hospitality experiences.

As the conversation unfolds, listeners are presented with actionable advice and resources to help cultivate a supportive and balanced professional life. The episode serves as a clarion call to the culinary community, urging individuals to seek help, engage in open dialogues, and contribute to a culture that values mental health as an integral component of success in the culinary arts. Through their candid discussions, Goldman and Mitchell illuminate the path towards a brighter, more supportive future for the hospitality industry.

Takeaways:

• This episode of the Walk-In Talk Podcast addresses the critical issue of mental health in the hospitality industry, emphasizing the urgent need for open conversations.
• Chef Ben Goldman shares his journey of recovery and the importance of finding a healthy work-life balance in a high-pressure culinary environment.
• Tom Mitchell discusses the mission of the Burnt Chef Project, which aims to provide resources for mental health support within the restaurant community.
• The podcast highlights the significance of community and connection in combating loneliness and substance abuse among hospitality workers.
• Listeners are encouraged to seek help through initiatives like Ben's Friends, emphasizing the importance of sharing struggles with those who understand.
• The discussion underlines that changing the culture of the hospitality industry requires not only support for employees but also a shift in customer expectations and behaviors.

Mentioned in this episode:

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Ciji Castro, the founder of Domestic Gourmet, joins us on the Walk-In Talk Podcast to explore the profound significance of culinary heritage and its impact on contemporary cuisine. This episode centers around her exquisite dish, Bistec Empanizado, which embodies not only the flavors of her cultural roots but also the essence of family legacy and connection. Ciji passionately discusses her mission to preserve Latin food traditions and share them with a broader audience, emphasizing the importance of family recipes passed down through generations. She elaborates on the creative fusion of flavors she employs, including a unique Cuban-Chinese twist, which further exemplifies the rich tapestry of cultural influences in her cooking. Our conversation delves into the role of food as a bridge between tradition and modernity, demonstrating how culinary practices can unite diverse communities and foster a deeper understanding of heritage.

Thanks to Crab Island Seafood and Del Encanto Foods for supplying and supporting our show!

Link to our article from Executive Tradeshow Magazine:

Podcast Generating Buzz for Restaurant Events’ Shows

Takeaways:

• Ciji Castro emphasizes the importance of preserving Latin food traditions through her culinary endeavors.
• The dish Bistec Empanizado represents a fusion of family recipes and innovative flavors, showcasing cultural heritage.
• In the podcast, Ciji discusses how her upbringing influences her commitment to sharing authentic recipes with new audiences.
• Cultural representation in food is vital, as it fosters connections and understanding across diverse communities.
• Ciji's black bean recipe, a cherished family legacy, has gained recognition as a leading Spanish language result on Google.
• The conversation highlights how food and music serve as powerful unifying forces in bridging cultural gaps.

Crab Island Seafood Company | Seafood Spreads

Del Encanto Foods

Mentioned in this episode:

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.