Culinary 360 Podcast

In this episode of Culinary 360, we introduce Chef Paul, the newest addition to the Ignite team in Denver, and take a closer look at his journey through the foodservice industry. With more than 40 years of experience, Paul has worked in a wide range of kitchen environments and has also led culinary training programs focused on building skills and confidence. His background brings a practical perspective to his role at Ignite. This conversation highlights how rep chefs support operators beyond equipment by offering insight into processes, training, and day-to-day challenges in the kitchen. It also reflects Ignite’s approach to building relationships and helping customers find solutions that truly fit their needs.

Changing school food is not just about better ingredients. It requires rethinking the entire system. In this episode of Culinary 360, Felix Grego, Executive Director of Student Nutrition for Rio Rancho School District, shares what it actually takes to improve K-12 food programs at scale. From moving beyond processed meals to creating menus that better reflect the communities they serve, Felix offers a practical look at what is working in schools today. When you are feeding hundreds of students every day, every decision impacts labor, cost, and execution. This conversation explores how operators balance quality with efficiency and where real progress is being made.

Season 2 of the Culinary 360 Podcast kicks off with a behind-the-scenes look at what it takes to feed thousands of students every single day. Jennifer Gordon, SNA Director of the Year, joins the conversation to share how she leads large-scale school nutrition programs where logistics, teamwork, and consistency are everything. From managing staff and navigating daily operational challenges to building a culture that keeps teams motivated, Jennifer breaks down what it really looks like to run high-volume, high-impact foodservice. But beyond the numbers, this episode highlights the bigger mission — creating meals that support students, strengthen communities, and make a lasting difference.

Jennifer Caraway, founder of The Joy Bus, joins the pod for an unforgettable conversation about food, purpose, and community. From her humble beginnings washing dishes at 14 to launching multiple restaurants and ultimately creating a nonprofit that delivers meals to cancer patients, Jennifer’s journey is anything but ordinary. Tune in to hear how she built a grassroots movement that’s redefining food as medicine—scaling from her home kitchen to a thriving Phoenix café and statewide impact. Her story is a testament to grit, heart, and the power of a lovingly prepared meal.

Chef Kaylah Farina of Sigma joins the pod to talk about her one-of-a-kind journey through food science and product development. With a passion that bridges culinary arts and R&D, Kaylah walks us through the meticulous process of ideation, testing, scaling, and commercializing new products—from veggie-forward muffins to chili cheese dog burritos. Get a behind-the-scenes look at her thoughtfully designed Phoenix test kitchen, her collaborative work with C-store clients, and how she crafts customer experiences that are as strategic as they are delicious.

In this episode, the team sits down with Joshua Miller, founder of Remarkable Foodservice Academics, to explore how his culinary roots led him to become a forward-thinking consultant reshaping the foodservice landscape. From his early days at TGI Fridays to launching innovative training programs for universities and school districts, Joshua shares insights on kitchen evaluations, team development, and why ongoing support is critical in today’s food operations. Discover how his tech-savvy tools and deep industry knowledge are solving real challenges—from asset tagging to predictive kitchen planning.

In this episode, the team sits down with Chef Nick Musser from Bar Green Ellingson to explore his inspiring career journey — from making jelly tarts as a child to leading culinary innovation in the equipment world. Nick shares his transition from the kitchen to the foodservice solutions side, the challenges and rewards of the dealer chef role, and where he sees technology like robotics shaping the future. Plus, we dive into his lifelong passion for music and how it parallels his approach to culinary leadership. An episode filled with heartfelt stories, laughter, and serious industry insights!

In this episode, the team sits down with Ryan Morgan, co-founder of Branch and Barrel Distilling, to explore the journey from backyard experiments to a full-fledged distillery. Ryan shares how a passion project—sparked by a repurposed Campbell’s Soup vat and a master plumber partner—evolved into one of Colorado’s most unique and hands-on whiskey operations. From crafting equipment by hand to aging spirits with locally sourced wood, Ryan walks us through the heart and hustle behind Branch and Barrel’s success. The conversation covers everything from their early challenges and DIY approach to the industry-wide shifts they're navigating today—all while staying true to their values of transparency, quality, and community. If you’re into innovation, grit, and a good pour of whiskey wisdom, you’ll want to tune in.

In this episode, we sit down with Chef Tony Finnestad, Executive Chef at St. John’s University, whose culinary journey has taken him from washing dishes at a country club to developing R&D menus for national chains, and now leading a dynamic foodservice operation on a college campus. Tony shares how he balances creativity with tradition, developing micro-concepts like Roman-style pizza and weekly taco features to keep students engaged. He also talks about feeding a community that includes actual monks (!), the lessons he’s learned from working coast to coast, and why the hospitality industry has a way of choosing you. If you’ve ever wondered what it’s like to build a campus food program from the ground up—with heart, hustle, and humor—this one's for you.

In this episode, the team is joined by industry trailblazer Karen Malody, founder of Culinary Options Consulting and a former psychiatric social worker turned menu and operations expert. From developing the iconic Frappuccino at Starbucks to guiding foodservice operations across healthcare, higher ed, and B&I sectors, Karen’s career has been defined by vision and impact. She shares the importance of bringing in consultants early in the kitchen design process, how to bridge the gap between equipment install and operator success, and why understanding the "why" behind a concept is as critical as the food itself. Insightful, passionate, and full of wisdom, Karen’s approach to culinary consulting is a masterclass in setting operators up for long-term success.

Going to culinary school isn’t just about cooking techniques. It’s about equipment knowledge and care! Learn why equipment knowledge is fundamental in modern culinary education and in professional kitchens. Kirk Bachmann and the Culinary 360 team discuss industry-wide investment in commercial kitchen equipment and the importance of training and retraining proper maintenance for longevity.

Join us on this episode of the Culinary 360 Podcast as we explore the incredible journey of Chef Dusty Cooper, Chief Operations Officer at DC Central Kitchen. From her Midwest roots to becoming a global culinary leader, Dusty shares her inspiring story filled with challenges, triumphs, and passion for foodservice innovation. Learn how DC Central Kitchen is revolutionizing food access, culinary training, and community impact—serving thousands daily while transforming lives. This conversation is packed with insight, humor, and heart that every foodservice professional will love!

Join us on the Culinary 360 Podcast with Chef Joe Urban, the visionary behind "School Food Rocks"! Discover Joe’s journey from working in high school kitchens to owning six restaurants in Florida, and finally, to transforming K-12 school food programs in Greenville, SC. Hear how Joe's innovative approach replaced processed foods with fresh ingredients, bringing scratch-made meals, salad bars, and high-quality beef to school cafeterias. Dive into his mission to elevate school food nationwide and how his consulting venture, School Food Rocks, empowers districts with culinary training, menu design, and modern equipment solutions. This episode is a must-watch for anyone passionate about food, community, and making a positive impact on students’ lives!

In this special episode of the Culinary 360 Podcast, we sit down with Pete Turner, the founder and president of Illegal Pete's, a Colorado-based restaurant chain known for its mission-style burritos, fun atmosphere, and top-quality ingredients. Pete shares the inspiring origin story of Illegal Pete's, his passion for food, and the innovative ways his brand continues to evolve. From starting small to running multiple locations, this is a conversation packed with valuable insights and great vibes! Tune in as Pete also dives into the challenges of the restaurant industry, the importance of supporting local culture, and how he's embraced cutting-edge kitchen technology to enhance both food quality and team experience.

In this episode of The Culinary 360 Podcast, we’re joined by a special guest, Chef Jay Ziobrowski, otherwise known as Chef Jay Z, from Morrison Healthcare! Together with the Ignite Culinary team, Chef Jay Z delves into the transformation of healthcare food — taking it from bland to bold! From sustainable ingredients to patient-centric meals, Chef Jay Z shares his innovative approach to revolutionizing hospital dining. Learn how hospitals are offering delicious, health-conscious options that people want to eat. Plus, hear about Chef Jay Z’s journey in the culinary world and his passion for educating the next generation about healthy eating!

In this episode, we talk to Keenan High about the winemaking process at Colterris Winery, Colorado’s largest estate-grown winery in Palisade, Colorado. Keenan takes us on a podcast version of a Colterris Winery tour, sharing Colterris Winery history and discussing the meticulous winemaking process of growing, producing, and bottling their world-class wines from their Colorado vineyards. Discover how Colorado wine country’s high altitude and intense UV sunlight influence the boldness and depth of Colterris wines, and learn about their exciting new endeavors, including a banquet room and show kitchen designed to create unforgettable wine and food experiences. We explore the passion, dedication, and innovation driving the developing Colorado wine industry. Whether you’re a famous sommelier, wine enthusiast, or simply curious about the world of estate-grown wines, this episode offers fascinating insights into what makes Colorado wines truly special.

Join us on this episode of The Culinary 360 Podcast as we dive into the incredible journey of Chef Adam Pawlak, owner and chef at Egg & Flour Pasta Bar in Bay View, Wisconsin. Chef Adam’s exceptional talent has not only earned him a massive social media following but also appearances on shows like “Beat Bobby Flay” and “Hell’s Kitchen,” Season 19. Recognized as one of Milwaukee’s “40 under 40” and a frequently nominated best chef, Chef Adam has mastered the art of balancing quality and affordability in his culinary creations. In this episode, the chefs discuss the challenges of pricing and ingredient selection in today’s food industry. Chef Adam also talks about the differences between operating in food halls as opposed to restaurants. Get ready to be inspired by Chef Adam’s passion for pasta, steaks, his innovative approaches to cooking with seasonal ingredients, and how social media has played a crucial role in his success. Plus, don’t miss an appearance by Alfredo, Chef Adam’s new dog!

Chef Jerry McDonald is currently the VP of Culinary at Midas Foods International, and he is responsible for the development of some of the finest, custom, chef-inspired, dry-mix sauces, glazes, gravies, bases, drinks, and desserts. An incredibly passionate culinary ambassador, Chef Jerry and his culinary team work with restaurant chains and other customers to carefully understand their unique recipes, select the best ingredients, and create a high-quality blend that’s comparable to those made from scratch. Their custom blends are easy to store and prepare, have a long shelf-life, and significantly reduce costs. He is committed to upholding high-quality standards and never settles on “good enough.” Chef Jerry and the Ignite culinary team talk about trending food flavors, how chefs can be resourceful while working the kitchen line, and exciting cooking experiences at the James Beard House. Learn more about Chef Jerry McDonald’s innovative projects!

We chat with Stuart Jensen, a master of culinary and cocktail innovation in Denver. From his early days as a line cook to co-owning the Curio Bar and Roger’s Liquid Oasis, Stuart shares how he blends kitchen technology farm-fresh ingredients, and his knowledge of flavor combinations into his celebrated bar programs. Don’t miss his insights on evolving cocktail complexity and crafting the perfect drink!

Welcome to episode four of The Culinary 360 Podcast! Today, our Ignite culinary team talks with Karen Kaehler, a corporate chef and culinary consultant. She’s worked in a variety of kitchens — the South Beach restaurants of Norman Van Aken, cruise ships in Scandinavia, teaching in classrooms at Johnson & Wales University, and corporate test kitchens for chains like Red Robin and Boston Market. She offers insights into the various industries she has worked in, her mentors, technology, and the importance of culture in the kitchen. Don’t miss this fascinating episode!

Ever wonder what it is like to manage a large-scale foodservice operation in a school setting — from handling supply chain issues to implementing major kitchen remodels post-COVID. Join us, the Ignite Foodservice culinary team, and special guest Matt Davis, the Food Service Director at Galesburg Unified School District in Illinois, as we talk about school nutrition and innovative strategies to enhance student dining experiences. Gain insight into Matt’s unique journey from aspiring English teacher to leading the culinary operations for thousands of students, and how he leverages his diverse background to drive positive change in school nutrition.

Robert Simmelink, Luke Simonds, and Ryan Devereaux make up the culinary team at Ignite Foodservice Solutions. Each of us shares our unique culinary resume, revealing the pivotal moments and inspirations that led to a career in the culinary arts. From coordinating restaurant openings to transitioning into corporate chef roles, we discuss our kitchen experiences and emphasize the importance of personality, curiosity, and the need for strong oven doors in the culinary industry ???? We all have a profound love for being in the kitchen and using our skills to bring joy and connection to other people!

In our first episode, we sit down with Katie Cossette, a Registered Dietitian and School Nutritionist who oversees foodservice for St. Vrain Valley School District in Colorado. With over 10 years of experience in school nutrition, Katie shares her insights on childhood nutrition, sustainability, and the challenges and rewards of managing a large school district’s foodservice. We explore what it’s like being a “Lunch Lady” with today’s food and health trends. Welcome to the Culinary 360 Podcast, where we dive into the world of foodservice with Ignite Foodservice Solutions’ team of expert chefs!