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!