Walk-In Talk Podcast

Before Wahlburgers, television, and the family name became recognizable around the world, Paul Wahlberg was a kid from Dorchester washing dishes and finding his place in professional kitchens.
More than four decades later, Chef Paul Wahlberg is still doing what he loves.
In this episode of Walk-In Talk Podcast, Paul joins Carl Fiadini for a conversation that goes well beyond restaurants and celebrity.
From the sous chef who encouraged him to pursue cooking to the mentors who helped shape his career, Paul reflects on the experiences that made him the chef and leader he is today.
The conversation explores the evolution of kitchen culture, the importance of mentorship, and why every person in a restaurant, from the dishwasher to the executive chef, plays a role in creating an exceptional guest experience.
But some of the most meaningful moments come when the conversation turns to family.
Paul and Carl discuss losing their parents, the childhood dishes that stay with us, and the powerful connection between food and the people who are no longer at our tables. Paul shares memories of cooking for his brothers, recreating family recipes, and the satisfaction of knowing that something he prepares can become part of someone else's lifelong memories.
The conversation also covers Alma Nove, Wahlburgers, his recent appearance on Hell's Kitchen, the Wahlburgers at Home relationship with Publix, and his upcoming appearance at SAVOR St. Pete, where he'll be preparing a special burger inspired by the flavors of fall.
Through it all, Paul returns to one simple philosophy:
Our job in hospitality is to make people happy.
It's a conversation about the restaurant business, the people who make it work, and the reasons we keep coming back.
From the industry. For the industry.

What does a West Point graduate, a global business leader, and a professional chef have in common? More than you might think.
On this episode of the Walk-In Talk Podcast, Carl Fiadini sits down with Glen Carroll, Global Director of Key Accounts at Testo Saveris, for a conversation about leadership, resilience, relationships, and the technology transforming the foodservice industry.
Growing up in a family of eleven, Glen never imagined his career would take him from West Point and military service to international business leadership. Along the way, he learned that great leadership isn't about demanding respect. It's about earning trust, developing people, and creating opportunities for others to succeed.
Chef David Reyes of the upcoming Uno Más Cantina joins the conversation, bringing the perspective of someone working inside professional kitchens.
David prepares an incredible Duo Duck with Mole, featuring mole manchamanteles and mole negro, while sharing how he's using artificial intelligence to streamline recipe development, food costing, and kitchen preparation.
The conversation takes an interesting turn as Glen discusses Testo's evolution from measurement instruments to connected food safety solutions, software, and AI-driven innovation.
From multilingual applications and automated temperature monitoring to cooking oil optimization and the future of data analytics, Glen and David explore how technology can reduce administrative burdens and give chefs more time to focus on what matters: their food, their teams, and their guests.
It's a conversation about embracing change without losing the human element that makes hospitality what it is.
In this episode:
Growing up in a family of eleven and finding his way to West Point

Military service and the evolution of Glen's leadership philosophy

Why great leaders celebrate the success of their people

Building relationships throughout a career in foodservice

How Chef David Reyes uses AI in professional kitchens

Testo's approach to food safety automation and operational efficiency

The future of AI, connected kitchens, and restaurant technology

Chef David's Duo Duck with Mole and the traditions behind the dish

Learn more:
Testo: testo.com
Chef David Reyes: @chefdavidreyes
Walk-In Talk Media — From the industry. For the industry.
The Companies Helping Shape Hospitality
Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.
RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.
TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.
Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.
Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.
Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.
Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.
Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.
Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.
Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.
The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.
 
Industry Events & Media Partnerships
Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.
 New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.
 California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.
 Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.
 U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.
 Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.
About Walk-In Talk Media
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
 Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality. 
From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Be radical. Be passionate. Be extra.
Those aren't just words to Tanya Vaughn-Goggans. They're part of a leadership philosophy shaped by more than two decades in corporate America, unexpected career changes, and finding her place in the hospitality industry.
In this episode of the Walk-In Talk Podcast, host Carl Fiadini welcomes Tanya, Vice President of Marketing at RAK Porcelain USA, alongside Chef Felicia Lacalle of Quiote Tequileria.
After spending more than twenty years at American Greetings, Tanya found herself rebuilding her career when the greeting card industry began changing. That unexpected transition eventually led her into foodservice, where she discovered a passion for creating memorable experiences through hospitality.
The conversation explores career reinvention, workplace culture, mentorship, and the challenges women face when confidence and assertiveness are mistaken for aggression.
Tanya and Felicia also discuss faith, family, and the importance of leading with compassion while remaining true to yourself.
And with Felicia preparing an incredible collection of dishes in the Walk-In Talk studio, the conversation comes full circle as the two women explore how food, dinnerware, and presentation can evoke memories and create meaningful connections.
It's a conversation about finding your voice, building something meaningful, and understanding that leadership isn't about being the boss.
It's about the impact you leave on others.
From the industry. For the industry.
The Companies Helping Shape Hospitality
Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.
RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.
TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.
Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.
Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.
Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.
Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.
Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.
Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.
Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.
The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.
 
Industry Events & Media Partnerships
Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.
 New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.
 California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.
 Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.
 U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.
 Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.
About Walk-In Talk Media
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
 Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality. 
From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Powered by Testo North America
Selling food safety isn't just about equipment. It's about building relationships, earning trust, and helping foodservice operators protect their customers, businesses, and reputations.
In Episode 7 of Inside Food Safety, Walk-In Talk Podcast host Carl Fiadini welcomes Aaron Sharpe and Eric Moore of Testo North America for a conversation about the sales side of food safety.
Drawing on 25 years in foodservice distribution and sales, Carl explores what it takes to earn a chef's attention, overcome resistance to change, and demonstrate the value of food safety technology.
Aaron shares his approach to building customer relationships, identifying operational challenges, and turning sales conversations into opportunities for education. Eric brings the food safety perspective, emphasizing technical knowledge, brand protection, and clearly defined responsibilities within every operation.
From the first cold call to building long-term partnerships, this episode explores why selling food safety is ultimately about much more than making a sale.
Inside Food Safety is presented in partnership with Testo North America.
From the industry. For the industry.

Chef Jacob Rios was supposed to become a mechanical engineer.
Growing up in Puerto Rico, he was a straight-A student with a passion for mathematics, engineering, and the Air Force. His future seemed certain.
Then his parents sold their home, their cars, and walked away from their careers to give their children better opportunities in Florida.
For Jacob, the transition changed everything.
He struggled with English, failed the standardized tests he needed to pursue college, and watched his confidence disappear. The student who once excelled at everything suddenly felt like a failure.
For the first time, Jacob began questioning his own intelligence.
And he carried something even heavier: the belief that he'd let his parents down.
A television commercial for culinary school eventually gave him a new direction. His mother supported the decision. His father wasn't convinced.
But Jacob found something in professional kitchens that he'd been missing: purpose, confidence, and people willing to believe in him.
Working his way through some of Central Florida's busiest restaurants, including Fulton's Crab House and Wolfgang Puck, Jacob learned the business under chefs who recognized his determination. Later, working alongside Chef Vanoy Rogers, he discovered another side of cooking through creativity, experimentation, and a deeper understanding of ingredients.
Then COVID changed everything.
After losing his job, Jacob moved his family to Charleston, South Carolina, where staffing shortages and the realities of rebuilding restaurant operations forced him to reconsider what leadership really meant.
Instead of simply disciplining struggling employees, he began developing them.
Dishwashers became cooks. Cooks became supervisors. And three principles became the foundation of his approach: honesty, integrity, and respect.
Today, Jacob is the Corporate Executive Chef for Next Level Brands, helping lead culinary operations across Tampa Bay restaurants including Union New American, Boulon Brasserie, and Forbici.
But his greatest passion isn't simply creating dishes or opening restaurants.
It's developing the next generation of chefs.
Through a structured mentorship program, Jacob is helping employees build the skills, confidence, and leadership abilities needed to advance their careers.
And in one of the episode's most personal moments, Jacob shares how winning a competition on Food Network's Chopped finally brought the words he'd waited years to hear from his father.
"You're not a mechanical engineer. You're an engineer of the kitchen."
The conversation comes full circle as Jacob reflects on fatherhood, the sacrifices his parents made, and his determination to support his own children's dreams, whatever they may be.
In the Walk-In Talk Media studio, Jacob also prepares two dishes that reflect his culinary journey: Puerto Rican shrimp mofongo inspired by his childhood and Shogun Farms wild boar with chocolate mole, huarache, and ayocote beans inspired by his recent travels to Mexico City.
This is a conversation about immigration, family sacrifice, overcoming self-doubt, restaurant leadership, mentorship, and finding purpose in an unexpected career.
From the industry. For the industry.
EPISODE TAKEAWAYS
1. Family Sacrifice Can Become Both Motivation and Pressure
Jacob's parents left their careers and sold nearly everything to create better opportunities for their children. When his original career plans fell apart, Jacob struggled with the feeling that he'd failed them.
2. A Language Barrier Can Change How You See Yourself
Once a confident, high-achieving student in Puerto Rico, Jacob found himself questioning his intelligence after struggling with English and standardized testing in Florida.
3. Finding Your Purpose Doesn't Always Follow the Original Plan
Mechanical engineering was Jacob's dream. A culinary school commercial introduced him to an entirely different future, one that eventually gave him back the confidence he'd lost.
4. The Right Mentor Can Change Someone's Life
Chefs Mark Boor, Rob, and Vanoy Rogers helped Jacob develop different aspects of his career, from kitchen operations and financial management to creativity, experimentation, and leadership.
5. COVID Forced a Different Approach to Restaurant Leadership
Facing severe staffing shortages in Charleston, Jacob discovered that developing employees was more sustainable than simply disciplining or replacing them.
6. Honesty, Integrity, and Respect Are More Than Words
These three principles became the foundation of Jacob's leadership philosophy and continue to influence the culture he helps build at Next Level Brands.
7. The Next Generation of Chefs Needs More Than Culinary Skills
Jacob discusses the Chef de Partie development program at Next Level Brands, designed to help employees advance through mentorship, leadership training, and professional development.
8. Restaurant Success Begins With the People Behind the Food
Managing multiple restaurant concepts requires financial discipline, operational consistency, creativity, and a workplace culture where employees feel supported and respected.
9. Food Can Preserve Your Identity
Jacob's shrimp mofongo connects his Puerto Rican upbringing with the French and Italian techniques he learned throughout his career. His wild boar with chocolate mole reflects his continued curiosity and culinary exploration.
10. Success Can Change the Meaning of Family Expectations
After winning Chopped, Jacob finally heard his father acknowledge the career he'd built. Now a father of three, he's committed to supporting his children's ambitions from the beginning rather than defining their futures for them.
 
The Companies Helping Shape Hospitality
Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently.
RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level.
TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens.
Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations.
Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators.
Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen.
Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table.
Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond.
Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country.
Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact.
The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.
 
Industry Events & Media Partnerships
Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.
 New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.
 California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.
 Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.
 U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.
 Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community.
About Walk-In Talk Media
Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.
 Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality. 
From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.