The Vollrath Feed will be taking a break over the summer. But, before we do, Chef Rich and Justin put their knowledge to the test as Nate quizzes them with some Vollrath Feed trivia. Play along and see how much you know about show!

When it comes to nutrition, schools have to balance quality with costs. Chef Samantha Cowens-Gasbarro, chef/school nutrition consultant at Healthy School Recipes, joins Chef Rich and Justin to discuss how she helps schools serve nutritious food and turn dining into an educational opportunity.

Chef Erling Wu-Bower, partner at Underscore Hospitality Group in Chicago, Illinois, joins the show to discuss the challenges that come with opening restaurants. Then, Chef Erling shares his feelings on the culture of tipping in restaurants and what needs to change moving forward.

Chef Rich and Justin are joined by Laura Lentz who is a design principal at Culinary Advisors Design. Laura gives an inside look at foodservice design projects through her eyes. The group also discusses the importance of versatility and which pandemic-related trends that have staying power.

Chris Baggott has foodservice and delivery down to a science. As co-founder and CEO of ClusterTruck, he has dialed-in the timing of his processes to create a vertically integrated foodservice operation that isn’t reliant upon third-party delivery services.

Chef Rich and Justin are joined by Matt Schuler who is director of culinary development at SCOPOS Hospitality Group. Matt shares how he leverages his experience in the kitchen to help operators balance layout, product selection, food safety, and food quality for maximum efficiency.

Chef Rich and Justin are joined by Joseph Leonardi who is director of operations at The Country Club in Brookline, Massachusetts and one of only 72 Certified Master Chefs in America. In this in-depth episode, Chef Joseph shares the wisdom he has developed during his culinary journey and offers his views on everything from dealing with failure to beekeeping.

Kelly Anderson is the former CEO of Fresh Meals on Wheels of Sheboygan County, Inc. Before her recent retirement, she joined Chef Rich and Justin to discuss how her organization was the first meal program in the nation to put emphasis on fresh food and ingredients and how they address the hidden needs of those in the community.

Nearly everyone in the world of foodservice is familiar with the James Beard Award. But there is so much more to the James Beard Foundation than that. Kris Moon, president and COO at the James Beard Foundation, joins the show to discuss the foundation’s mission, the James Beard House, and defining culinary excellence.

World-renowned pastry chef Gale Gand is not a fan of fruit cake. But Chef Rich believes he has found the fruit cake that will change that. Rich and Gale are joined by Justin and Nate for a taste test on this special holiday edition of The Vollrath Feed Podcast.

Being able to provide quality food quickly and at an affordable price can be difficult. Nate Weir, vice president of culinary at Modern Restaurant Concepts, joins the Vollrath Feed this week to discuss how he and his team do just that. He shares his thoughts on sourcing ingredients, training staff, equipment selection, and how the establishments he oversees are gateways to healthier eating.

Identifying new foodservice trends can be tricky. Deciding which trends to jump on while staying true to your foodservice vision can be even harder. Chef Chris Follari, director of foodservice east region at Guckenheimer, joins the show to explain how he guides operations that are trying to walk that line.

In the foodservice world, sustainability has transitioned from interesting concept to necessity. Lisia Spellman, Sustainability Director for Compass Group at the University of Pittsburgh joins the show to discuss the reusable container program she spearheads as part of the school’s sustainability initiatives. The program strives to minimize the number of disposable food containers used on campus.

Chef Brittani Ratcliff is back to discuss her point of view on the current state of college and university foodservice. She details her experiences transitioning from sous chef to executive chef at Morehead State University. We also dive into everything from growing microgreens to working through the variety of challenges facing the industry.

Chefs at colleges and universities have a lot to consider. From maintaining a strong culture to procuring the right equipment and ingredients, there are many things that play into consistently creating a quality dining experience. Chef Richard Hetzler, District Chef for Chartwells Higher Education Dining Services, joins the show to discuss the things he evaluates in his role in George Washington University’s dining program. He shares his thoughts on working for a foodservice support provider, go-to equipment, addressing staffing shortages, building relationships, and more.

Alex Adler is Taquero and Co-founder of Puesto in Southern California and was named to Forbes’ 30 Under 30 in 2019. He joins the show to discuss the growth of his family’s restaurants over the years and offers things to consider when expanding the presence of a restaurant. The conversation ranges from working with family to the importance of quality ingredients and scaling menus for different applications.

The North American Association of Food Equipment Manufacturers has been part of the foodservice industry for over 70 years. NAFEM Executive Vice President Deirdre Flynn joins the show to provide some background on her organization’s mission and the benefits it provides to manufacturers and operators alike.

As a culinary historian, food essayist, and former host of the Emmy Award-winning television show Wisconsin Foodie on PBS, Kyle Cherek has a unique perspective on food and its role in culture as well as its place in the world. Kyle joins Chef Rich and Justin on The Vollrath Feed Podcast this week to share his experiences and provide thoughts on the culinary world.

When done correctly, marketing can make a significant impact on the performance of your foodservice operation. Tad Low, President and Owner of Mustard Seed Marketing, joins Chef Rich and Justin to provide some food for thought on how foodservice operators can improve their marketing efforts.

Chef Justin Carlisle is proud of his Wisconsin heritage. That’s why, as the owner of Ardent, Red Light Ramen, and The Laughing Taco, he strives to do his part to move Wisconsin cuisine forward and prove that you don’t have to visit a coast to enjoy fine dining. Hear from Chef Justin as he explains how his roots have shaped his cooking style and outlook on food.