No Pretension, Just Passion: Chef Andy Nassar of Keel Farms
Release Date: 10/17/2025
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John Marino (RAK Porcelain USA) & Chef Thomas Mandzik — Leadership, Trust, and the Long Game in Hospitality
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Most people see the finished plate. Very few understand everything that had to go right before it got there. Episode 192 pulls that curtain back. John Marino, President of RAK Porcelain USA, joins the show for a conversation rooted in experience — from operations and manufacturing to leading a growing organization built on long-term thinking and real partnerships. This isn’t theory. It’s pressure-tested. From solving problems at the ground level to reshaping how a company scales, John breaks down what it actually takes to build something that lasts in an industry that often...
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Cameras, Kitchens, and What Drives Attention in Restaurants: Chef Nelly Buleje & Leigh Wilson
Walk-In Talk Podcast
There’s a shift happening in the restaurant industry. It’s not just about what’s on the plate anymore. That part is expected. The real question now is what actually gets seen, what connects, and what ultimately brings people through the door. In Episode 191, we bring two perspectives together to unpack that. Chef Nelly Buleje of Timpano joins us in the studio. With a career rooted in large-scale hotel operations and shaped by a wide range of culinary influences, he now leads inside a focused, high-volume restaurant environment. His perspective is grounded in experience,...
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Precision in the Kitchen: Chef Thomas Mandzik & Aaron Sharpe with Testo, and the Systems Behind Food Safety and Consistency
Walk-In Talk Podcast
Episode 190 — Description Precision isn’t a luxury in the kitchen. It’s the standard. Episode 190 brings that into focus with Chef Thomas Mandzik of The Tampa Club and Aaron Sharpe of . This conversation moves beyond the plate and into the systems behind it. Temperature, consistency, accountability. The details that don’t always get seen, but dictate everything. Chef Mandzik breaks down how structure and discipline shape execution in a professional kitchen, while Aaron Sharpe introduces the role of measurement and food safety as part of the workflow, not an afterthought. This episode...
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Food, Media, and the Modern Chef, Alexandria Ebron, Chef Jason F. Lynn
Walk-In Talk Podcast
Food doesn’t just live on the plate anymore. It lives in media. Episode 189 brings together two sides of that reality, how food is created, and how it’s seen. Featured guest Alexandria Ebron, Brand Manager for The Zest and Classical WSMR, part of the NPR ecosystem at WUSF and the University of South Florida, shares her path from blogging and Creative Loafing to helping shape food stories across the state. Her perspective lives in the day-to-day of content creation, covering restaurants, building narratives, and understanding what actually connects with an audience. In studio, Chef Jason F....
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Food Media vs. The Kitchen: NPR’s Dalia Colon & Michelin Chef Michael Collantes
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From Bayou Roots to Michelin Standards: Food Media, Creative Loafing & Chef Michael Collantes
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How Restaurants Really Get Their Food: Distribution, Sourcing, and Trust with Tony Cuba & Chef Cody Tiner
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Most people think the restaurant industry starts in the kitchen. It doesn’t. It starts with sourcing. With buying decisions. With what shows up at the back door. This week, Carl sits down with Tony Cuba, Buyer for Halpern’s Steak and Seafood in Orlando, alongside Chef Cody Tiner, chef-owner of District South. Tony brings nearly 21 years of distribution experience to the table. From packing product on the warehouse floor to working in outside sales and eventually stepping into buying, he understands sourcing from both sides of the equation. Chef Cody Tiner brings 17 years of scratch-kitchen...
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From Fine Dining to Disaster Relief, Chef Ryan Yost on Feeding People When It Matters Most
Walk-In Talk Podcast
This week on the Walk-In Talk Podcast, Chef Ryan Yost joins us in studio after traveling from Western North Carolina to Lakeland for a full production day. Ryan is a chef-manager with Operation Blessing, an international humanitarian organization providing disaster relief through food, clean water, medical care, and rebuilding efforts. His path has taken him from fine dining kitchens to feeding communities in crisis across the U.S., Jamaica, and Ukraine. In this episode, we explore what it means to cook for people who need food, not just want it. We talk about discipline under pressure,...
info_outlineThe 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.