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.