Lessons in Leverage

Timestamps
0:27 – Nate joins the show today
0:49 – Today is a special episode
2:12 – It’s training season
4:44 – We have virtual trainings available
5:28 – It’s quiz time!
30:09 – A quick look back
30:57 – We’ll be making more content
31:23 – Thank you to everyone
33:16 – Outro

Timestamps
0:38 – Stick around for Nate’s Notes
1:21 – School nutrition has come a long way
4:33 – The importance of consultants
6:09 – Chef Samantha Cowens-Gasbarro joins the show
6:53 – Chef Samantha’s foodservice journey
10:02 – The origins of nutritional trends
11:33 – Balancing quality and costs
17:09 – Scratch cooking in schools
19:38 – Food as an educational tool
26:50 – Getting buy-in
30:42 – Cook once, serve twice
32:37 – Resources for success
34:14 – When school nutrition started to shift
42:01 – Missing the kitchen
43:57 – Becoming a foodie early
45:53 – Making the case for consultants
52:09 – Chef Samantha’s inspirational quote
54:27 – Nates Notes
58:01 – Outro

Timestamps
0:21 – Today is a special episode
2:03 – Listening is important
3:51 – Custom products
7:02– The future of restaurants
10:45 – Chef Erling Wu-Bower joins the show
11:09 – Chef Erling’s foodservice journey
16:38 – Challenges that come with opening
19:45 – The importance of adaptability
23:40 – Cooking with your senses
26:16 – Common restaurant pitfalls
31:52 – Evaluating tipping
49:15 – Labels and tent poles
56:06 – Dining out as a chef
57:42 – Staying on top of trends
1:01:51 – Chef Erling’s mantras
1:03:46 – A bit of reflection
1:09:12 – Outro

Timestamps
0:06 – Intro
1:38 – Making sense of the chaos
5:22 – Our experience working with designers
10:50 – Laura Lentz joins the show
11:24 – Laura’s career journey
17:22 – Form vs. function
20:19 – Seeking out input
22:15 – Laura’s signature
23:22 – Versatility
27:05 – Inspiration and creative process
33:04 – Adjusting on-site foodservice
35:48 – Pandemic trends with staying power
50:30 – Advice for smaller operations
57:37 – Trusting your gut
1:01:52 – Laura’s inspirational quote
1:03:57 – Nate’s Notes
1:06:32 – Outro

Timestamps
1:12 – Stay tuned for Nate’s recap
4:07 – Background on Chris Baggott
5:31 – Chris Baggott joins the show
6:04 – Chris’ foodservice journey
10:02 – The origin of ClusterTruck
14:24 – Expectations of quality
18:01 – Finding the right drivers
22:47 – Addressing freshness
27:29 – Organizing the kitchen
30:44 – Human-plus technology
33:45 – Creating the best kitchen
34:55 – Robots
36:49 – Delivery drivers and ghost kitchens
41:22 – Third-party delivery
43:16 – Naming the business
46:02 – Making the math and menu work
56:18 – Chris’ inspirational quote
59:06 – Nate’s Notes
1:03:41 – Outro

Timestamps
0:27 – Don’t miss the recap
2:47 – The importance of culinary development
4:50 – Matt Schuler joins the show
5:46 – Matt’s culinary progression
15:27 – Solving problems
16:50 – When experience pays off
19:56 – Having a foodservice-focused brain
23:43 – Senior living facilities
26:54 – Using technology
30:39 – Proposing equipment solutions
33:00 – The next big thing(s)
36:11 – Environmental factors and induction
42:40 – Creating a quality work situation
44:58 – The evolution of foodservice design
47:00 – Scratching the itch
51:50 – Matt’s inspirational quote
53:10 – Nate’s Recap
55:21 – Outro

Timestamps

0:53 – Stay tuned for Nate’s Notes
2:36 – Being the expert
6:11 – Chef Joseph Leonardi joins the show
7:57 – Having a support system
10:34 – Mentoring other chefs
12:48 – Dealing with failure
15:12 – The test
18:31 – Responsibilities
20:22 – Networking with colleagues
23:25 – Success stories
24:40 – Chef Joseph’s culinary journey
30:11 – The educational side
32:53 – Shifting demographics
36:24 – Advice for elevating success in the kitchen
38:46 – Beekeeping and honey
50:24 – Competitive cooking
54:35 – Next steps
57:51 – Going out to eat
59:36 – Chef Joseph’s mantra
1:02:45 – Nate’s Notes
1:04:33 – Outro

Timestamps

0:51 – Chef Rich brings a lot to the table
3:17 – Non-profits need a champion
4:22 – More than a meal
6:46 – An opportunity for service
8:17 – Kelly Anderson joins the show
10:49 – Handling donations
12:59 – The transition to “Fresh”
18:02 – Sharing the playbook
20:41 – Addressing hidden needs
26:24 – Breaking down the numbers and COVID planning
28:17 – The peacefulness of dish washing
29:39 – Volunteers and delivering meals
31:47 – The succession plan
32:50 – Advice for managing donors
35:06 – Cost-effective performance
37:20 – Portion control
40:34 – Menu changeover
41:53 – The best ways to get involved
46:55 – Nate’s Notes
48:24 – Outro

Timestamps
0:51 – A different type of guest today
2:49 – The ups and downs of winning major awards
6:38 – Chef Rich’s connection to the James Beard House
7:38 – Kris Moon joins the show
8:04 – Background on the James Beard Foundation
13:23 – Becoming the barometer
17:15 – The evolving definition of excellence
21:01 – The James Beard Award nomination process
24:09 – Programs and initiatives
32:51 – Kris’ winding path
37:59 – Is the James Beard House haunted?
41:08 – Managing winning a James Beard Award
47:38 – The evolution of Kris’ palate
51:27 – Kris’ inspirational quote
53:11 – Nate’s Notes
54:58 – Outro

Timestamps
0:39 – The origins of this episode
2:00 – Chef Gale Gand joins the show
4:23 – The sales pitch
5:19 – Taste test time
16:09 – Gale’s experience making fruit cake
18:06 – What’s new in Gale’s world
24:31 – Gale’s advice for the holidays
27:52 – What we learned
31:30 – That’s a wrap on 2021!