Walk-In Talk Podcast

• Cooking Through the Cuts: How Chef Ciji Castro Fights Food Insecurity Through Tradition

  Chef Ciji Castro imparts invaluable insights into the art of transforming humble ingredients into delectable comfort food, emphasizing the critical need for resourcefulness in the face of escalating food insecurity. Throughout our dialogue, she shares her expertise in crafting a traditional puerco guisado, a slow-cooked pork stew, while ingeniously demonstrating how to stretch this dish to nourish a family of five for under ten dollars. Furthermore, Chef Castro elucidates the significance of culinary traditions, not merely as recipes but as vessels of resilience and community connection, inviting listeners to engage with their own familial narratives through food. She also provides practical tips on reducing kitchen waste, showcasing the importance of creativity in meal preparation. Our conversation ultimately serves as a poignant reminder of the power of food to unite and uplift individuals during challenging times, as well as the importance of seeking assistance without stigma.Takeaways: Chef Ciji Castro emphasizes the importance of resourcefulness in cooking, especially during times of food insecurity. In this episode, we discuss how traditional recipes can be adapted using modern techniques without losing their authentic flavors. The conversation highlights the significance of community support in addressing hunger and food insecurity issues in Tampa Bay. Ciji shares practical tips on turning affordable staples into delicious meals that can feed a family while keeping costs low. We explore the cultural significance of dishes like pasteles and their role in preserving family traditions and history. The episode stresses the need for open-mindedness when it comes to food sustainability and making the most of available ingredients. 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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• Chef Janine Pezarro: From Michelin Kitchens to the Warrior’s Path with Chef Brett Wright from Palm Beach Meats

  In this very powerful episode of the Walk-In Talk Podcast, host Carl Fiadini sits down with Chef Janine Pezarro and Chef Brett Wright to explore what resilience truly looks like behind the kitchen doors.Janine opens up for the first time about the murder of her family, the trauma that followed, and how she transformed that pain into purpose — from Michelin-level pastry kitchens to the founding of The Warrior’s Path, a course helping men reconnect with courage and emotional strength.Brett shares his own transformation — escaping gang life, finding salvation in cooking, and building Bib Gourmand recipient, Palm Beach Meats, and the only Kobe-certified operations in the U.S. into a budget friendly experience. His leadership philosophy centers on empathy, equality, and giving his team the opportunities he never had.It’s raw, vulnerable, and inspiring — proof that food can be the bridge between survival and strength.🎙️ Featuring:• Chef Janine Pezarro — Founder, The Warrior’s Course• Chef Brett Wright — Executive Chef / Owner, Palm Beach Meats• Hosted by Carl Fiadini, Walk-In Talk MediaTakeaways: Chefs Janine Pezarro and Brett Wright discussed their innovative approaches to classical dishes, exemplified by their unique use of beurre blanc with beef, showcasing culinary creativity. Brett Wright emphasized the importance of accessibility in gourmet dining, striving to make high-quality wagyu meat available to the average family rather than limiting it to fine dining establishments. Janine Pezarro shared her profound personal journey, illustrating how her experiences have shaped her culinary philosophy, emphasizing the emotional connection food can foster. The conversation highlighted the challenges faced by women in the culinary industry, with Janine recounting her experiences of harassment and the resilience required to navigate a male-dominated environment. Both chefs expressed a strong commitment to mentoring and uplifting their staff, recognizing that true leadership involves empowering others to reach their potential in the kitchen. The episode concluded with reflections on personal growth, as Janine shared her desire to inspire others through motivational speaking and her journey of self-discovery in the culinary arts. 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.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

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• The Business of Better Shrimp with Vnay Bedi and Chef Mohamad ElBanna

  This podcast episode features two distinguished guests, Vnay Bedi of Cox's Seafood and Chef Mohamad ElBanna from The Birria Bros, who share their culinary insights and experiences. The central theme revolves around the resilience and dedication required in the seafood industry, particularly following the adversities faced during the recent hurricanes that impacted supply chains. Vnay articulates the commitment of Cox's Seafood to quality and sustainability, emphasizing their chemical-free practices and full traceability in sourcing Gulf shrimp. In tandem, Chef Mohamad presents two exquisite dishes: Aleppo Butter Shrimp with Toum Lime Crema and Smoked Pineapple Relish, alongside Pomegranate Glazed Lamb Loin with Whipped Feta and Charred Corn Esquites, showcasing the harmonious fusion of flavors that stem from integrity and passion in culinary arts. Together, they illuminate the profound connection between sourcing quality ingredients and the artistry of cooking, underscoring how these elements coalesce to create exceptional gastronomic experiences.Engaging with the culinary arts often reveals profound narratives that intertwine personal passion with the intricate workings of the food industry. Vnay Bedi, of Cox's Seafood, exemplifies this connection through his commitment to providing high-quality Gulf seafood. This episode invites listeners into the tumultuous journey of rebuilding after the devastation wrought by hurricanes on the Gulf Coast. Bedi discusses the resilience required to maintain a standard of excellence in the face of adversity, emphasizing the transparency and traceability of their products. Chef Mohamad ElBanna, from The Birria Bros, complements this narrative by transforming these premium ingredients into exquisite dishes that showcase the depth of flavor inherent in Gulf shrimp and Aussie Select lamb. The episode serves as a reminder that the stories behind our food are as significant as the meals themselves, highlighting the essential role of integrity in both sourcing and culinary creation.Takeaways: Vnay Bedi's transition from corporate retail to Cox's Seafood exemplifies a commitment to quality and sustainability in the seafood industry. Chef Mohamad ElBanna's unique culinary creations, such as the Pomegranate Glazed Lamb Loin, reflect a deep respect for both tradition and innovation in gastronomy. The podcast highlights the resilience of the Gulf seafood industry, particularly in the wake of natural disasters that have disrupted supply chains. The emphasis on chemical-free seafood at Cox's Seafood underscores a growing consumer demand for transparency and traceability in food sourcing. Chef Mohamad ElBanna's incorporation of local ingredients and techniques showcases the importance of regional flavors in modern cuisine. The collaboration between Cox's Seafood and The Birria Bros exemplifies the power of partnerships in the culinary world, driving both quality and creativity. Mentioned in this episode: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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• No Pretension, Just Passion: Chef Andy Nassar of Keel Farms

  The conversation today centers around the culinary journey of Chef Andy Nassar from Keel Farm, as he shares his insights on the art of cooking, mentorship, and the evolution of the restaurant industry. A particular highlight of our discussion is Chef Nassar's creative approach to traditional dishes, exemplified by his innovative take on bibimbap, which harmoniously blends Korean flavors with Southern barbecue influences. Additionally, we delve into the intricacies of another dish, moqueca, as he reflects on the cultural influences that shape his culinary style. Chef Nassar emphasizes the importance of passion and authenticity in cooking, advocating for a balance between creativity and the fundamental essence of food. Join us as we explore the passion that drives Chef Nassar and the future of dining at Keel Farm.Takeaways: Chef Andy Nassar's culinary journey exemplifies the importance of passion and creativity in the kitchen. The integration of local ingredients and cultural influences is pivotal in Chef Andy's approach to menu development. Chef Andy emphasizes the significance of mentorship within the culinary industry to inspire the next generation of chefs. The podcast discusses how Chef Andy blends traditional dishes like bibimbap with local flavors to create unique culinary experiences. In the conversation, Chef Andy reflects on the balance of maintaining authenticity while pushing creative boundaries in cooking. The episode highlights the role of media and social platforms in shaping contemporary dining experiences and restaurant visibility. Mentioned in this episode: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.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

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• Lajawab Indian Cuisine: A Taste of Kolkata in St. Petersburg

  Chef Abhi Sukul, the esteemed owner of Lajawab Indian Cuisine, embodies the essence of culinary dedication, having transformed his passion for cooking into a thriving endeavor in St. Petersburg, Florida. Born in Kolkata, a city renowned for its vibrant food culture, Chef Abhi's culinary journey began in his mother's kitchen, where he learned that cooking is an art requiring both patience and passion. In this enlightening discourse, we delve into his remarkable odyssey, from navigating the global hospitality landscape with Marriott to overcoming the adversities posed by the pandemic, which initially threatened to derail his ambitions. Chef Abhi's unwavering spirit led him to rebuild, ultimately establishing Lajawab, where he meticulously crafts dishes that not only reflect the rich tapestry of Indian cuisine but also aim to evoke joy in every guest. Join us as we explore the intersection of tradition and innovation through the lens of a chef who ardently believes that every dish should leave a lasting impression, not merely of satisfaction but of sheer delight.Lajawab - Authentic Indian CuisineLajawab Indian Cuisine (@lajawab4u) • Instagram photos and videosTakeaways: Chef Abhi Sukul emphasizes the significance of patience and passion in culinary arts, which he first learned in his mother's kitchen. The chef's journey from Kolkata to global experiences showcases the universality of hospitality in the culinary field. Chef Sukul's dedication to authentic Indian cuisine is reflected in his meticulous preparation of dishes, such as his signature butter chicken and coconut mushroom curry. The story of overcoming adversity during the pandemic illustrates the resilience of entrepreneurs in the restaurant industry. Abhi Sukul's commitment to mentorship in the culinary arts highlights the importance of passing on knowledge to future generations of chefs. The chef's culinary philosophy centers around the joy of cooking and the profound impact that food can have on people's happiness. 🎙️ About Walk-In Talk MediaWalk-In Talk Media (WITM) is the official media partner of the NY, CA, and FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open at NAFEM, telling the real stories behind the food industry through chef-driven podcasts and cinematic content.WITM proudly supports The Burnt Chef Project, Operation BBQ Relief, and Hogs for the Cause, using media to drive mental-health awareness and community impact.Partners include RAK Porcelain USA, Metro Foodservice Solutions, Crab Island Seafood, Pass the Honey, and Aussie Select.📩 Learn more at walkintalkmedia.com or follow along on LinkedIn and Instagram.Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully...

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