Swapping a Skillet for a Microphone
At the heart of this new project are our three remarkable Ignite Chefs who are stepping out of the kitchen to give us The Culinary 360 Podcast:
Robert Simmelink, Director of Culinary Services
Chef Robert travels frequently to all three of our test kitchen locations and on-site to assist customers with training, new business openings, or consultations. He brings a wealth of experience and a keen eye for culinary innovation to the podcast.
Ryan Devereaux, PNW Corporate Chef
Chef Ryan brings a unique perspective with experience as a chef and a culinary educator. He enjoys working with customers on training, menu development, and more. Chef Ryan runs the day-to-day operations at the Kent Test Kitchen.
Luke Simonds, Denver Corporate Chef
You can find Chef Luke frequently working with customers in our Denver Test Kitchen. Chef Luke brings his own unique flair to our discussions with his expertise in leading culinary strategy, collaborating with manufacturers, and developing operations-grounded solutions.
“We wanted to start a podcast because we are sponges for new knowledge and want to learn from other foodservice people all the time,” said Chef Robert. “We love having the opportunity to share that knowledge with a wider audience in a new, fun way.”
A Look at Episode One
In the inaugural episode, “Better School Lunch: Farm-to-School Foodservice and Sustainability,” our chefs talked with Katie Cossette, a Registered Dietitian and School Nutrition Specialist from St. Vrain Valley School District in Colorado.
With over a decade of experience in school nutrition, Katie gave us valuable perspectives on integrating nutrition and sustainability in school foodservice. She discussed the intricacies of managing a large school district’s foodservice, highlighting the challenges and rewards of her role.
Subscribe to The Culinary 360 Podcast as we explore the fascinating world of foodservice, one episode at a time!
https://www.youtube.com/@IgniteFoodservice
