Walk-In Talk Podcast

• The Heart of Hospitality: A Conversation with Culinary Innovators: Ryan Giffin, Chef Thomas Mandzik & Stan Hays

  This podcast episode features a compelling dialogue that underscores the significance of innovation and partnership within the culinary industry, particularly through the insights of Ryan Giffin, a prominent figure in Florida's commercial kitchen sector. Fresh from a notable acquisition, Giffin is dedicated to facilitating access to high-quality equipment for food service operators, thereby enhancing operational efficiency in their establishments. Additionally, we are privileged to engage with Chef Thomas Mandzik, whose extensive culinary expertise enriches the conversation as he prepares two exquisite dishes, all while sharing his insights on leadership and the delicate balance between artistry and accountability in the kitchen. This episode serves not only as a celebration of culinary excellence but also as a testament to the collaborative spirit that drives the food industry forward. Join us as we delve into the intersection of culinary artistry, business acumen, and community support, reflecting on the essence of service in the hospitality sphere. Plus Operation BBQ Relief co-founder, Stan Hays.Takeaways: This episode highlights the significance of serving those who serve others in the culinary industry. Ryan Giffin discusses the importance of partnerships in providing essential resources to operators. Chef Thomas Mandzik shares his creative process in balancing artistry and accountability in the kitchen. The podcast emphasizes the role of storytelling in connecting with customers and enhancing the dining experience. Listeners learn about the challenges and opportunities in the commercial kitchen equipment market. The discussion includes innovative approaches to service and technician training in the food industry. Why we need non-profits with Stan Hays

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• Pass the Honey, Tell the Story: Douglas Raggio & Chef Josh Bernstein

  The focal point of today's discussion centers on the concept of authentic food and the individuals who contribute to its creation, specifically highlighting the innovative approach of Douglas Raggio, the founder of Pass the Honey. Raggio is dedicated to transforming the honey industry by promoting clarity and sustainability, addressing the confusion surrounding sourcing and quality that has pervaded this market for years. Accompanying him is Chef Josh Bernstein, a Florida-based culinary artist whose childhood experiences fishing with his father have profoundly shaped his culinary philosophy. In this episode, Chef Josh prepares two exquisite dishes, one featuring Pass the Honey honeycomb and the other utilizing premium Aussie Select lamb, all while sharing anecdotes that emphasize the importance of sourcing and storytelling in the culinary world. Ultimately, this conversation serves as a testament to the intricate connections between food, its origins, and the passionate individuals who elevate it beyond mere sustenance.Takeaways: The honey industry has been plagued by confusion and fraud, prompting the need for clarity and transparency in sourcing. Douglas Raggio's company, Pass the Honey, aims to redefine honey consumption by offering clean, single-source honeycomb directly to consumers. Chef Josh Bernstein emphasizes the importance of storytelling in cooking, reflecting on his childhood experiences with fishing and how they shape his culinary values. Honeycomb serves as a versatile ingredient, enhancing dishes beyond traditional uses, and can elevate the dining experience when paired creatively with proteins and salads. The conversation explores the challenges of educating consumers about honey and honeycomb, particularly regarding misconceptions about their quality and uses. Regenerative practices in beekeeping are essential for improving the livelihoods of beekeepers and ensuring the sustainability of honey production. Companies mentioned in this episode: Pass the Honey Aussie Select Lamb Propagation Whiskey Bar & Kitchen The Burnt Chef Project US Culinary Open Pizza Tomorrow Summit New York Restaurant Show California Restaurant Show Florida Restaurant Show Mentioned in this episode:RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

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• Calusa Oysters, Aquaculture & Michelin Recognition: Reed Smith & Chef Jon Walker on Florida’s Seafood Future

  What does it take to raise Florida’s best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he’s pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida’s food future.Mentioned in this episode:Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

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• Celebrating Independence Day: The Flavors of America with Chef Thomas Parker

  The essence of this podcast episode revolves around the exploration of American culinary identity, particularly in the context of Independence Day. We engage with WITM personality, Pooch Rivera, and Chef Thomas Parker, who showcases two distinct summer dishes, reflecting the diversity of American flavors. This dialogue extends to the broader query of what constitutes American food, as we traverse from fine dining experiences to festival fare, encapsulating the rich tapestry of cultural influences that define our culinary landscape. Additionally, we are joined by Jillian Chiles from Florida Farm Finder, who provides valuable insights into current agricultural developments. This episode serves as a reminder that food is not merely sustenance, but a profound narrative interwoven with our collective identity and heritage.Mentioned in this episode: Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Auto Citrus Slicer Streamlines Prep Boost efficiency and cut waste with SupraCut's automated citrus slicer for streamlined prep.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

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• The Bartender and The Deli Man: Chef Danny Saccullo & Lucas Peters

  Send us a textWhat happens when passion collides with profession? When the daily grind transforms into something you genuinely love doing? This episode answers those questions through the compelling stories of two food industry veterans who took dramatically different paths to find their calling.Meet Danny Saccullo – a journalism major who started washing dishes in Tallahassee to pay rent and eventually worked his way through hotels, hospitals, and banquets before opening his own deli. With Cuban and Italian heritage influencing his menu, Danny shares the unexpected journey that led him to create some of Tampa's most beloved sandwiches, including a controversial take on the Cuban that even this Miami native had to admit was superior. His reflection on self-reliance and the transition from corporate kitchens to entrepreneurship offers valuable insights for anyone considering a career pivot.Alongside him sits Lucas Peters, bar manager at Propagation Whiskey Bar and Kitchen, whose passion for mixology shines through in every pour. From his flaming "Kentucky Burner" bourbon cocktail to his tequila-based "Loco Luca," Lucas breaks down the art and science behind crafting memorable drinking experiences. Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your tableThe following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling.Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey

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