The Vollrath Feed

Timestamps0:27 – Nate joins the show today0:49 – Today is a special episode2:12 – It’s training season4:44 – We have virtual trainings available5:28 – It’s quiz time!30:09 – A quick look back30:57 – We’ll be making more content31:23 – Thank you to everyone33:16 – Outro

Timestamps0:38 – Stick around for Nate’s Notes1:21 – School nutrition has come a long way4:33 – The importance of consultants6:09 – Chef Samantha Cowens-Gasbarro joins the show6:53 – Chef Samantha’s foodservice journey10:02 – The origins of nutritional trends11:33 – Balancing quality and costs17:09 – Scratch cooking in schools19:38 – Food as an educational tool26:50 – Getting buy-in30:42 – Cook once, serve twice32:37 – Resources for success34:14 – When school nutrition started to shift42:01 – Missing the kitchen43:57 – Becoming a foodie early45:53 – Making the case for consultants52:09 – Chef Samantha’s inspirational quote54:27 – Nates Notes58:01 – Outro

Timestamps0:21 – Today is a special episode2:03 – Listening is important3:51 – Custom products7:02– The future of restaurants10:45 – Chef Erling Wu-Bower joins the show11:09 – Chef Erling’s foodservice journey16:38 – Challenges that come with opening19:45 – The importance of adaptability23:40 – Cooking with your senses26:16 – Common restaurant pitfalls31:52 – Evaluating tipping49:15 – Labels and tent poles56:06 – Dining out as a chef57:42 – Staying on top of trends1:01:51 – Chef Erling’s mantras1:03:46 – A bit of reflection1:09:12 – Outro

Timestamps0:06 – Intro1:38 – Making sense of the chaos5:22 – Our experience working with designers10:50 – Laura Lentz joins the show11:24 – Laura’s career journey17:22 – Form vs. function20:19 – Seeking out input22:15 – Laura’s signature23:22 – Versatility27:05 – Inspiration and creative process33:04 – Adjusting on-site foodservice35:48 – Pandemic trends with staying power50:30 – Advice for smaller operations57:37 – Trusting your gut1:01:52 – Laura’s inspirational quote1:03:57 – Nate’s Notes1:06:32 – Outro

Timestamps1:12 – Stay tuned for Nate’s recap4:07 – Background on Chris Baggott5:31 – Chris Baggott joins the show6:04 – Chris’ foodservice journey10:02 – The origin of ClusterTruck14:24 – Expectations of quality18:01 – Finding the right drivers22:47 – Addressing freshness27:29 – Organizing the kitchen30:44 – Human-plus technology33:45 – Creating the best kitchen34:55 – Robots36:49 – Delivery drivers and ghost kitchens41:22 – Third-party delivery43:16 – Naming the business46:02 – Making the math and menu work56:18 – Chris’ inspirational quote59:06 – Nate’s Notes1:03:41 – Outro

Timestamps0:27 – Don’t miss the recap2:47 – The importance of culinary development4:50 – Matt Schuler joins the show5:46 – Matt’s culinary progression15:27 – Solving problems16:50 – When experience pays off19:56 – Having a foodservice-focused brain23:43 – Senior living facilities26:54 – Using technology30:39 – Proposing equipment solutions33:00 – The next big thing(s)36:11 – Environmental factors and induction42:40 – Creating a quality work situation44:58 – The evolution of foodservice design47:00 – Scratching the itch51:50 – Matt’s inspirational quote53:10 – Nate’s Recap55:21 – Outro

Timestamps0:53 – Stay tuned for Nate’s Notes2:36 – Being the expert6:11 – Chef Joseph Leonardi joins the show7:57 – Having a support system10:34 – Mentoring other chefs12:48 – Dealing with failure15:12 – The test18:31 – Responsibilities20:22 – Networking with colleagues23:25 – Success stories24:40 – Chef Joseph’s culinary journey30:11 – The educational side32:53 – Shifting demographics36:24 – Advice for elevating success in the kitchen38:46 – Beekeeping and honey50:24 – Competitive cooking54:35 – Next steps57:51 – Going out to eat59:36 – Chef Joseph’s mantra1:02:45 – Nate’s Notes1:04:33 – Outro

Timestamps0:51 – Chef Rich brings a lot to the table3:17 – Non-profits need a champion4:22 – More than a meal6:46 – An opportunity for service8:17 – Kelly Anderson joins the show10:49 – Handling donations12:59 – The transition to “Fresh”18:02 – Sharing the playbook20:41 – Addressing hidden needs26:24 – Breaking down the numbers and COVID planning28:17 – The peacefulness of dish washing29:39 – Volunteers and delivering meals31:47 – The succession plan32:50 – Advice for managing donors35:06 – Cost-effective performance37:20 – Portion control40:34 – Menu changeover41:53 – The best ways to get involved46:55 – Nate’s Notes48:24 – Outro

Timestamps0:51 – A different type of guest today2:49 – The ups and downs of winning major awards6:38 – Chef Rich’s connection to the James Beard House7:38 – Kris Moon joins the show8:04 – Background on the James Beard Foundation13:23 – Becoming the barometer17:15 – The evolving definition of excellence21:01 – The James Beard Award nomination process24:09 – Programs and initiatives32:51 – Kris’ winding path37:59 – Is the James Beard House haunted?41:08 – Managing winning a James Beard Award47:38 – The evolution of Kris’ palate51:27 – Kris’ inspirational quote53:11 – Nate’s Notes54:58 – Outro

Timestamps0:39 – The origins of this episode2:00 – Chef Gale Gand joins the show4:23 – The sales pitch5:19 – Taste test time16:09 – Gale’s experience making fruit cake18:06 – What’s new in Gale’s world24:31 – Gale’s advice for the holidays27:52 – What we learned31:30 – That’s a wrap on 2021!