Calusa Oysters, Aquaculture & Michelin Recognition: Reed Smith & Chef Jon Walker on Florida’s Seafood Future
Release Date: 07/11/2025
Barbecue With Purpose: Stan Hays and Champion Pitmaster Tillman Lee Nelson III
Walk-In Talk Podcast
In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope. Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his...
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Chef Freddy Money - Michelin Excellence at Atlas and the U.S. Culinary Open
Walk-In Talk Podcast
Takeaways: The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen. Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world. The evolution of the culinary industry emphasizes the importance of education and...
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Cooking Through the Cuts: How Chef Ciji Castro Fights Food Insecurity Through Tradition
Walk-In Talk Podcast
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,...
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Chef Janine Pezarro: From Michelin Kitchens to the Warrior’s Path with Chef Brett Wright from Palm Beach Meats
Walk-In Talk Podcast
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...
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The Business of Better Shrimp with Vnay Bedi and Chef Mohamad ElBanna
Walk-In Talk Podcast
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...
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No Pretension, Just Passion: Chef Andy Nassar of Keel Farms
Walk-In Talk Podcast
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...
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Lajawab Indian Cuisine: A Taste of Kolkata in St. Petersburg
Walk-In Talk Podcast
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...
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Taquerías, Storytelling Menus & Sustainable Food: Chef David Reyes with Jennifer Weinberg
Walk-In Talk Podcast
This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability, highlighting Jennifer's initiative, the Sustainable Supper Club, which aims to combat food waste through innovative dining experiences. Chef Reyes contributes his expertise by crafting two exceptional dishes that not only showcase his culinary creativity but also reflect his commitment to sustainable practices. Additionally, we engage in a discussion...
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The Burnt Chef Project: Transforming Hospitality Through Mental Wellness with Chef Ben Goldman & Tom MItchell
Walk-In Talk Podcast
Mental health and work-life balance in the kitchen are of paramount importance within the hospitality industry, and this discussion is poignantly highlighted by our distinguished guests, Chef Ben Goldman and Tom Mitchell from The Burnt Chef Project. Chef Goldman, with his extensive experience across high-volume restaurants and advocacy work, illuminates the pressing need for healthier environments in culinary spaces. Tom Mitchell further expands on this critical dialogue, sharing insights into the mission of The Burnt Chef Project, which aims to foster awareness and provide resources for...
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Chef Ciji Castro: Reviving Latin Culinary Heritage
Walk-In Talk Podcast
Ciji Castro, the founder of Domestic Gourmet, joins us on the Walk-In Talk Podcast to explore the profound significance of culinary heritage and its impact on contemporary cuisine. This episode centers around her exquisite dish, Bistec Empanizado, which embodies not only the flavors of her cultural roots but also the essence of family legacy and connection. Ciji passionately discusses her mission to preserve Latin food traditions and share them with a broader audience, emphasizing the importance of family recipes passed down through generations. She elaborates on the creative fusion of flavors...
info_outlineWhat 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:
Aussie Select - Fully cooked, premium Australian lamb
Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.