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!