Inside the Foodservice Industry
Introducing the Culinary 360 Podcast
Chefs Discussing Commercial Kitchens
Hungry for the latest in foodservice trends and solutions? The Culinary 360 Podcast is your one-stop podcast, brought to you by Ignite Foodservice Solutions, where we dish out insights, challenges, and market updates for all things foodservice related. Join our fiery culinary team as we bring you fresh ideas, resources, and host special guests.
YOUR HOSTS
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.
EPISODES
Better School Lunch: Farm-to-School Foodservice and Sustainability
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!
Chefs Culinary Careers w/ the Ignite Foodservice Team
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!
Feeding Young Minds: Managing School Foodservice
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.
Culinary Innovation & Culture: Corporate Chef & Consultant Karen Kaehler
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!
Culinary Meets Cocktails with Stuart Jensen
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!
Custom Dry Blends that Taste Like Scratch with Chef Jerry McDonald
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!
Reality TV & Restaurant Openings w/ Milwaukee’s Adam Pawlak
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!
Exploring Colorado’s Largest Estate-Grown Winery w/ Keenan High
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.
Transforming Healthcare Foodservice with Chef Jay Ziobrowski
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!