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Best Served

Best Served

By Jensen Cummings
Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it.

Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!
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BSP378: KC Gonzalez of Tenmomi on Opening A Noodle Shop, 1000 Bowls Of Ramen, Chef Life Tik Tok
KC Gonzalez always knew he was meant for restaurants. Growing up in the Philippines, he helped his grandmother at her store and cooked food for their multigenerational household. KC earned the moniker Chef Salty during his days as a sous chef, the name he currently uses as his Tik Tok handle. Tenmomi, his ghost kitchen ramen concept in Rutherford, New Jersey, is his newest project. Right now it's just him creating bowls of ramen but he’s working on flipping the narrative and making restaurants a good place to work for creatives again as he grows his business. 6 Questions with KC Gonzalez of Tenmomi on Starting As A Dishwasher, Understanding Restaurant Financials, Chef Life Tik Tok
16:24
June 28, 2022
BSP377: Ji Hye Kim of Miss Kim on Korean Ancestors, Restaurant Pop-Ups, James Beard Nomination
Chef Ji Hye Kim opened Miss Kim, a Korean restaurant focused on food inspired by Korean ancestors made with Michigan ingredients, in 2016 in Ann Arbor. Opening a restaurant was never a part of the original plan for Ji Hye. She started in hospital administration before becoming a cheesemonger at Zingerman’s at 27 years old. Watch to learn more about her journey and her mission to educate people about Korean food and fermentation. 6 Questions with Ji Hye Kim of Miss Kim on Chef As A Second Career, Misconceptions About Korean Cuisine, & Prioritizing Fair Wages
17:33
June 21, 2022
BSP376: Paul Arihara of DaaFamBam on Restaurant Tik Tok
Paul Arihara has used bartending to travel around the United States. Now he’s on a new journey with his family on Restaurant Tik Tok. Paul, his wife Leina, and daughter Joli run the DaaFamBam, a love story where food is the supporting actor. Watch his episode to learn more about his journey. 6 Questions with Paul Arihara of DaaFamBam on Restaurant Tik Tok DaaFamBam Tik Tok
16:21
June 15, 2022
BSP375: Chef David Witt on Sobriety In The Kitchen, Restaurant - Life Balance, Motivational Content
When David Witt reached out to Jensen to show his appreciation for Best Served Podcast’s episodes, he could only float the possibility of being a guest on the show. As a fan of the podcasts though, he knew his story, a story of addiction and recovery, would resonate with our audience. He manifested, put in the work, and made it come true. Watch this episode to learn more about David’s journey. 6 Questions with David Witt on Sobriety In The Kitchen, Restaurant Life Balance, & Becoming An Executive Chef
16:39
June 07, 2022
BSP374: Kelly Fischer on How We Reckon With Our Past and Leave Restaurants Better Than We Found Them
Jensen is serious when he says reach out to us. In his article “Where do Restaurants Go from Here?” he said, “I’m on the lookout for it, for you. What role will you play in where restaurants go from here?” Kelly Fischer answered the call when she DMed Jensen and their conversation led to this episode. What Role Will Each Of Us Play In Where Restaurants Go From Here? Kelli Fischer LinkedIn
15:42
May 31, 2022
BSP373: Bobby Little and Chad Urban of Chez Nick on Opening Multiple Restaurants Through A Pandemic
A duo like Bob Little and Chad Urban sound like they should be in a country music folk band. Instead they’re a chef duo who’ve opened three concepts (two restaurants and a catering operation) during the pandemic. Their restaurant Chez Nick in the Upper East side of Manhattan opened three weeks before restaurants shut down in 2020. How have they survived and had enough capital to open a new restaurant while staying true to a new, better restaurant culture? Listen to find out. 6 Questions with Bob Little and Chad Urban of Chez Nick on on Ranch Dressing, Kitchen Mentorship and Motherfucking Details 18 Things (Out of 892) You Better F***ing Consider If You're Thinking About Opening A Brick & Mortar Restaurant
15:46
May 24, 2022
BSP372: Barbie Beltran and Jose Guerrero of Sacred Society, the Whole Health Bodega
In the middle of a mental health crisis, at the end of a two year pandemic, Barbie Beltran is working to create a solution. Her dream? A Whole Health Bodega called Sacred Society focused on elevating peoples’ health in body, mind, spirit, and soul. It will be a one stop shop for convenience and building healthy habits. Jose Guerrero joined her to manifest that dream into reality. Working together has changed Jose’s outlook on meditation and cutting added sugar. 6 Questions with Barbie Beltran and Jose Guerrero of Sacred Society, the Whole Health Bodega 18 Things 18 Things Meeting
17:12
May 17, 2022
BSP371: Scott Schaden of Terra Restaurant on Opening Delays, Menu Stories, Workplace Culture
Chef Scott Schaden’s journey to open Terra started way back when he got into the industry at fifteen. Scott says, “The things that got me into the restaurant industry are the things I hate about the restaurant industry now. When I was fifteen, you know what got me into this job: easy access to drugs, late nights, hot hostess.” He’s ready to make a new kind of business moving away from that model. Terra Restaurant 6 Questions with Scott Schaden Venison Ragu: A Novel
18:22
May 10, 2022
BSP370 : 18 Things You Better Consider When Opening A Restaurant
If you are considering opening a brick & mortar food concept, you need to watch this video! Jensen Cummings outlines 18 steps from his previous experience, successes and failures, starting restaurants and consulting on restaurants that he wished he would have known every time he created a new concept. From Brand Messaging to Financial Planning to Real Estate, this video covers the 18 things that save time, energy, and money in opening F&B concepts. 18 Minutes to figure out your 18 Things 18 Things (Out of 892) You Better F***ing Consider If You're Thinking About Opening A Brick & Mortar Restaurant
15:22
May 04, 2022
BSP369: Paolo Neville on Going Viral on Restaurant TikTok to Gain Audience and Investors
Chef Paolo didn’t want to waste time on another social media platform. But Jensen and others kept saying he had to get more content out there, so he started making TikToks, and had a lot of fun doing it. Now his silly hotdog videos have the potential to transform into a real restaurant, because an investor reached out to him and wants to finance his vision for the Urban Hotdog Collective. 6 Questions with Paolo Neville Paolo Neville TikTok
15:35
April 26, 2022
BSP368: 3 Reasons Restaurants Hate Social Media, and How To Overcome Them While Still Running Your Business
On this episode, Jensen speaks about his personal journey starting to use social media and the most common excuses restaurants make for why they don't use social media.
16:13
April 19, 2022
BSP367: Finding Your Food Culture, My Personal Journey
Jensen speaks about how his Japanese heritage impacted his culinary career and created his food culture.
18:20
April 06, 2022
BSP366: How Much Does Time Matter To A Chef
In this episode, Jensen talks about how the movie Yellow Submarine changed Jensen's perspective of time.
13:39
March 29, 2022
BSP365: Chef Mimi Lan of The Taste Curator on Clubhouse for Food Creators
Jensen speaks to Mimi Lan about her struggle with public speaking, her opportunity to interview Andrew Zimmern, and how to use Clubhouse to connect with people across the world. 6 Questions with Mimi Lan of Taste Curator Food Is Religion 8 Steps to Get Set Up on Clubhouse
18:00
March 28, 2022
BSP364: Poder de la Familia con Ruben Rodriguez de Nai Restaurant Group - Best Served en Español #9
En este episodio de Best Served en Español, Alejandra habla con Rubén Rodríguez de Nai Restaurant Group sobre su familia en Galicia, por qué Nai es tan importante y cómo comenzó su grupo de restaurantes.
25:56
March 15, 2022
BSP363: Every Restaurant Only Offers These 2 Things
In this episode, Jensen talks about his family legacy, the day he decided to stop overworking in the industry, and the two things that restaurants offer. Once you understand the two things any restaurant actual offers, you can start to develop a new type of business model that plays to the true strengths of what a restaurant really is.
14:56
March 15, 2022
BSP362: Nixtamalization y tortillas con Zack and Diana Wangeman de Sobre Masa - Best Served en Español #8
En este episodio de Best Served en Español, Alejandra habla con Diana y Zack Wangeman de Sobre Masa acerca de sus comienzos en “pop-ups” antes de emprender su negocio y de la preservación de recetas y la nixtamalizacion entre comunidades.
24:43
March 15, 2022
Bonus: Voices4Chefs Part II Best Served with Rebel Chef Jensen
In part two Chef Jensen takes us deeper and bring storytelling to life with his epic Storytelling Challenge, and in this episode, you will leave impacted and inspired and ready to tell your story. You'll learn about why restaurants should become podcasters and ambassadors for their community. Let's connect back with Chef Jensen of Best Served. Voices4Chefs
27:17
February 10, 2022
Bonus: Voices4Chefs Part I Best Served with Rebel Chef Jensen
In part I we follow along on Chef Jensen’s culinary journey from working for Debbie Golds a Top Chef Masters award winner to working for Troy Guard as he became the Executive Chef at Tag in Denver Co. Then well switch gears and learn how Jensen launched a massive storytelling hospitality movement with Best Served Podcast. I am excited to introduce you to Chef Jensen Cummings a fifth-generation chef. His family has owned restaurants since 1900. Voices4Chefs
40:18
February 08, 2022
BSP361: To Hell With Haters And Self Doubt. Start Telling Your Story Today. You Are One Piece Of Content Away
Jensen speaks to Andrew Parr, Corey Nelson, and Sophie Braker about the content they created which brought the team of Best Served Creative together. Gratitude and the Hospitality Industry Knead To Sleep Fire On The Mountain Big Time Babble Dominique Ansel Bakery Phil Rosenthal World Huckleberry Cafe
23:44
January 14, 2022
BSP360: Best Served 2-Year Anniversary w/ Elan Wenzel of Element Knife Co
As we reach a historic milestone of two years from the very first Best Served Podcast on November 18, 2019, we want to bring back our very first guest, Elan Wenzel of Element Knife Company at Stanley Marketplace in Denver, CO.
26:38
November 30, 2021
Clubhouse #29: First Time Writers Clubhouse - 86 86 86 Challenge
In the 86 86 86 Challenge, Best Served paid hospitality industry professionals $86 for their stories. Hear from first-time writers on the struggle with impostor syndrome, how they found the story within them and how we are adding more voices to the culinary narrative. Moderators Chef Jensen Cummings Sophie Braker Katie Fisco Abbey Miller Katie O'Hara Jasmin Parks Papadopoulos Letisha Steele
01:14:53
November 18, 2021
BSP359: Meet The Team w/ Katie O'Hara - Tell Your Best Story Ep#18
In this episode of Tell Your Best Story, Jensen speaks to Katie O'Hara, an 86 86 86 Challenge Editor, about battling with her self confidence as a freelancer, how food is so important in our lives, and how she likes volatile situations: kids, restaurants, and writing.
23:57
November 15, 2021
BSP358: Meet The Team w/ Zoe Schacht - Tell Your Best Story Ep#17
In this episode of Tell Your Best Story, Jensen speaks to Zoe Schacht, an 86 86 86 Challenge Editor, about helping people through journalism, the relaxed editing of the 86 86 86 Challenge, and multimedia in telling stories.
21:21
November 12, 2021
BSP357: Meet The Team w/ Sarah Carpenter - Tell Your Best Story Ep#16
In this episode of Tell Your Best Story, Jensen speaks to Sarah Carpenter, an 86 86 86 Challenge editor, about Sarah's first industry job, the history of Denver's food scene, and how the hospitality industry has always been there for her.
26:10
November 11, 2021
Clubhouse #28 w/ James Beard Foundation: Indigenous Foodways & American Food Culture
To Celebrate Native American Heritage Month join JBF & Best Served to discuss what “American food” is, how its impacted our foodways and how indigenous agrifood systems can solve many global issues. Moderators Chef Jensen Cummings Chef Mimi Lan Christine Chung Heather Jane Andrea Murdoch Nephi Craig Bleu Adams Hillel Echo Hawk Resources James Beard Legacy Network James Beard Open For Good James Beard Investment Fund Protect Native Elders 9 Ways to Learn About Indigenous Food Systems Indigenous Food Systems Minority and Women Farmers and Ranchers
01:27:12
November 11, 2021
BSP356: Meet The Team w/ Camille Shoemaker - Tell Your Best Story Ep#15
In this episode of Tell Your Best Story, Jensen speaks to Camille Shoemaker, a 86 86 86 Challenge Editor, about seeing all sides of the industry, getting her Masters in Food Studies at NYU, and how you don't need to be an amazing writers to tell your story.
20:05
November 10, 2021
BSP355: Writers of The 86 86 86 Challenge - Tell Your Best Story Ep#14
In this episode of Tell Your Best Story, Jensen speaks to Sicily Sierra, Zuri Resendiz, and Joshua Walbolt, all writers from the 86 86 86 Challenge, about the inspirations behind their articles and how they found the self-worth to tell their story.
36:07
November 10, 2021
Clubhouse #27: Friday Food News Roundup 11/5/21
Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view. Headlines from this week New York Times - Accessibility Is a Right. This Restaurant Treats It That Way. - by Pete Wells Food Dive - Tetra Pak launches accelerator program to speed product development - by Chris Casey Salt Bae's Restaurant Hiring at $16/hour Moderators Chef Jensen Cummings Shawn P. Walchef Quyenzi Pham 
58:04
November 05, 2021
Clubhouse #26 w/ James Beard Foundation: Next Generation of Food Packaging - Sustainability
Join Best Served and the James Beard Foundation as industry pros discuss next generation alternatives and solution to the overall decrease of food losses and persistent plastic waste accumulation in packaging We need to understand how restaurants can be better stewards of their environment and use packaging to amplify their values as a business. We will gather insights on the next generation alternatives & solutions to an overall decrease of food loss and persistent plastic waste accumulation in packaging. With an estimated average of 80 million tons of packaging waste a year, in the US, we have some serious work to do!! Moderators Chef Jensen Cummings Chef Mimi Lan Cory Conners Damon Frank Giannoccaro Heather Jane Michael Dwork Lauren Kennedy Resources Sustainable Packaging with Cory Conners Bio Degradable Institute Food Packaging Chemicals 9 Tips for Seamless Branding  Packaged In Pollution Choosing the Right Takeout Containers Verterra Native Pak Giannocaaro Creative
01:28:05
November 04, 2021
BSP354: Stories of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 3 of 3 - Tell Your Best Story Ep#13
On this episode of Tell Your Best Story, Jensen speaks to ChefReady tenants: Alejandra of Localeta, Jonathan of Khan Toke, and Mark of Angry Bear Fajita Bowls. Jensen speaks to each one about how they founded their businesses and what it's like working in a virtual kitchen.
24:30
November 04, 2021
BSP353: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 2 of 3 - Tell Your Best Story Ep#12
On this episode of Tell Your Best Story, Jensen speaks to tenants of the virtual kitchen ChefReady: Jim of The Greedy Hamster; Keven of McKinners Pizza; Andre’ of Dorsey’s Catering; and Tom of Old School Heros. They talk one on one with Jensen about the inspiration behind their business concepts and what they hope to get out of opening in a virtual kitchen concept.
33:58
November 03, 2021
BSP352: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 1 of 3 - Tell Your Best Story Ep#11
On this episode of Tell Your Best Story, Jensen speaks to the staff of ChefReady about how they are bringing hospitality to a fast, technology driven experience: Brenda Ontiveros, Xavier Dorsey, Laurel Moore, and Sam Eligio.
38:38
November 02, 2021
Clubhouse #25: Friday Food News Roundup 10/29/21
Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view. Headlines from this week Employee incentives Raising Menu Prices Food Trend Predictions Moderators Chef Jensen Cummings Jeanie Chunn Shawn P. Walchef Kiana Montgomery Hassel Aviles Zoe Adjonyoh Kyle Inserra
01:00:08
October 29, 2021
Clubhouse #24 w/James Beard Foundation: Workplaces Worth Working: Unpacking "Labor Shortage"
Join James Beard Foundation and Best Served as industry pros unpack the issues plaguing the hospitality industry today: staffing, hiring, wages, and what it means to have a quality workplace. “Everyone talks about building a relationship with their guests. They need to build one with their employees first.” The hospitality industry’s long history of bad pay, lack of benefits, toxic cultures and no path to retirement have been exposed. It is time to build Workplaces Worth Working, that are Equitable, Profitable, Sustainable and invest in their most valuable assets, people. Moderators Chef Jensen Cummings Chef Mimi Lan Christine Chung Kiki Louya Teo Reyes Roc United Abbey Miller  Resources JBF website / industry newsletter signup at bottom Safety First playbook Oyster Sunday x JBF resources: Strategies for Hiring and Retaining Employees Oyster Sunday x JBF resources: Reopening Webinar Oyster Sunday Signup for Industry newsletter Legacy Network Women’s Leadership Programs Beard House Fellows Program MIT Living Wage Calculator Rob Walker Storytelling Experiment  Creative Ways to Solve the Labor Crisis Black Box Study
01:24:59
October 28, 2021
BSP351: New African Cuisine In The Diaspora w/ Zoe Adjonyoh of Zoe's Ghana Kitchen - Tell Your Best Story Ep#10
In this episode of Tell Your Best Story, Jensen speaks to Zoe Adjonyoh of Zoe's Ghana Kitchen about how she started cooking Ghanaian food for herself as a latchkey kid, how oral tradition is used in passing down West African recipes, and about creating the canon of West African food one cookbook at a time. Zoe's Ghana Kitchen Zoe's Ghana Kitchen - An Introduction to New African Cuisine – From Ghana With Love
27:58
October 22, 2021
Clubhouse #23 w/ James Beard Foundation: Culinary Storytellers Uplifting Their Communities
On our 23rd episode from clubhouse join us on a discussion about Culinary Storytellers and how they uplift their communities. Every culture, community & person has a unique story to tell. Join James Beard Foundation & Best Served as we share & listen to stories that uplift our communities & become pathways to guide us to a more vibrant future. Moderators Chef Jensen Cummings @ChefJensenCummings Chef Mimi Lan @TheTasteCurator Debbie Holloway @Beardfoundation Amber Mayfield @whileentertaining Michellee Fox @michelleethefox Joshua Walbot @lovefoodmore Victoria Flexner @ediblehistory Jay Reifel @ediblehistory @jayreifel
01:12:58
October 21, 2021
BSP350: What Drives Brand in Food & Beverage w/ Page Stoup of Junipero Gin - ITW Menu Meeting Fall 2021
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Page Stoup of Junipero Gin about how you drive purpose with your brand, supporting your local communities, and Junipero Gin's 25 year history. Junipero Gin Shaker and Spoon GOODCon 2021 In The Weeds Heritage Dinners Information Virtual Dinner Tickets
32:46
October 15, 2021
Clubhouse #22: Future of Food & Beverage Think Tank
Our ITW Menu Meeting Fall 2021 campaign continues with this mission critical Clubhouse discussion on “Future of Food & Bev Think Tank” in collaboration with In The Weeds We have been through boom times in F&B for the past 25+ years. Now we’re at a cross-road & the future is unsure. Our Industry innovators will discuss where we go from here, from the current state of the industry, challenges we face, opportunities for change and very practical steps and resources available. Moderators Elle Jarvis @elleintheweeds @intheweeds.us Mimi Lan @chefmimilan Kiana Montgomery @Kiana_thepublicist  Zach Cytryn @broadstreetcre zcytryn@broadstreetrealty.com  Troy Hooper @Nurishbrands @kiwiresturantpartners  Michael Wolf @thespoontech  Jensen Cummings @ChefJensenCummings Resources/ Links Lip Service - Cha McCoy In The Weeds In The Weeds Wellness Workshops Broad Street Realty  CHAAD Project Arrow Up Training Black Box Intelligence Free Resources
01:30:42
October 14, 2021
BSP349: My Heritage Through My Food w/ Nite Yun of Nyum Bai - ITW Menu Meeting Fall 2021
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Nite Yun of Nyum Bai and Elle Jarvis of In The Weeds about breaking barriers through food, why Nite called her restaurant nyum bai, and how her parents were surprised that people wanted to eat Cambodian food. Facebook.com/NyumBai Nyum Bai In The Weeds Heritage Dinners Information Virtual Dinner Tickets
33:04
October 08, 2021
BSP348: Collaboration over Competition in Hospitality w/ Cha McCoy + Justin Arnett-Graham - ITW Menu Meeting Fall 2021
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Cha McCoy of Lip Service, Justin Arnett-Graham of beCo, and Elle Jarvis of In The Weeds about creating an ecosystem based on intent, having good people in your orbit, and the impact that learning a language can have on your career. beCo.work Cha McCoy Lip Service - Cha McCoy In The Weeds
35:49
October 08, 2021
BSP347: My Heritage Through My Food w/ Caroline Glover of Annette - ITW Menu Meeting Fall 2021
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Caroline Glover of Annette about not knowing her heritage until this dinner, the emphasis of Annette's being a healthy workplace, and her love for Banoffee pie. Facebook.com/Annette Annette Scratch to Table In The Weeds Heritage Dinners Information Virtual Dinner Tickets
27:25
October 01, 2021
BSP346: My Heritage Through My Food w/ Jasmine Sheth of Tasting India - ITW Menu Meeting Fall 2021
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Jasmine Sheth of Tasting India and Elle Jarvis of In The Weeds about how Jasmine moved to Chicago to pursuit an opportunity, the importance of knowing your end goal, and how Indian food is not a monolith. In The Weeds Heritage Dinners Information Virtual Dinner Tickets Tasting India
33:11
October 01, 2021
BSP345: Why Heritage Matters to Chefs w/ Nik + Chi of Fried Chicken & Caviar - ITW Menu Meeting Fall 2021
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Chi Walker and Nik R. Cole of Fried Chicken and Caviar about testing their recipes through Test Kitchen Tuesday, their music playlists while cooking in the kitchen, and how Black food is American food. In The Weeds Heritage Dinners Information East Dinner Tickets @friedchickenandcaviar_ Fried Chicken and Caviar
25:33
October 01, 2021
BSP344: De la Calle al Paladar con Zuri Resendiz de Shanahan's Steakhouse - Best Served en Español #7
BSP344: De la Calle al Paladar con Zuri Resendiz de Shanahan's Steakhouse - Best Served en Español #7. En este episodio de Best Served en Español, Alejandra habla con Zuri Resendiz de Shanahan’s Steakhouse sobre la mentoría, su trabajo en diferentes industrias antes de aterrizar en la industria culinaria y la importancia de entrenar a su equipo en diferentes zonas del oficio.
34:25
September 30, 2021
Clubhouse #21: What is the Health of Food Workers Worth?
On our 21st episode from clubhouse join in the weeds and Best Served as we unpack the labor shortage with human solutions and how restaurant jobs have always meant low wages few benefits toxic culture with covid risk further compounds these issues. Far too long we have ignored our own physical, mental and financial health and that of hospitality professionals. It’s time to invest in ourselves and the most valuable asset any F&B business has, it’s people!! Our panel will discuss the current state of the industry, challenges we face, opportunities for change and very practical steps and resources available. Moderators Jensen Cummings @ChefJensenCummings Elle Jarvis @elleintheweeds @intheweeds.us Jeanie Chunn @jeaniechunn @raisehighroad Hassel Aviles @not9to5_ Not 9 to 5  Anne Nuemann @intheweeds.us Mercedes Vargas @eatingempowered.mercedes Eatingempoweredwithmercedes.com Chef Catina Smith @naturallychefcat Callmechef.co Resources ROI in Workplace Mental Health A Persistent Legacy of Slavery In The Weeds Wellness Workshops Not 9 to 5 Workplace Mental Health Burnout at Work Beat Burnout Course Burnout Checklist The Bergen Work Addiction Scale Workaholics Anonymous 20 Questions Avoiding Burnout Anti-Inflammatory vs. Inflammatory Food
01:24:51
September 30, 2021
BSP343: My Heritage w/Cat Smith and Siciliy Sierra - ITW Menu Meeting 2021
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Cat Smith of Just Call Me Chef, Sicily Sierra of The Sandwich Ministry, and Elle Jarvis of In The Weeds about bean pies, collaborations with other sister chefs, and the Eastern Heritage Dinner. In The Weeds Heritage Dinners Information East Dinner Tickets Chef Sicily Sierra Chef Cat Smith Just Call Me Chef
33:58
September 24, 2021
BSP342: Getting Out Of The Weeds for Hospitality Workers w Raeghn & Molly of CHAAD - ITW Menu Meeting Fall 2021
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Elle Jarvis of In The Weeds and Raeghn Draper and Molly Pachay of The Chaad Project about the origins of The Chaad Project, the In The Weeds' halo projects, and about learning things they wish they knew at 14 in the Getting Out of the Weeds Workshops. @thechaadproject In The Weeds Chaad Patreon
33:24
September 24, 2021
Clubhouse #20: Food That Represents Your Heritage
On our twentieth episode from the Clubhouse app, we listen in on a chat about Food That Represents Your Heritage. Join “In The Weeds” and “Best Served” as we talk about the power of Food as a way to celebrate our cultural heritage. Listen to stories of the people behind the food and how their history and family guide what’s on the plate. Moderators Jensen Cummings - @ChefJensenCummings Elle Jarvis - @elleintheweeds @intheweeds.us Nite Yun - @nyumbai Andrea Murdoch - @fourdirectionscuisine Ameera Muhammad - @chefameera QuyenZi Pham - @queyenzi_dang Katie Chin - @chefkatiechin In The Weeds Heritage Dinners Information East Dinner Tickets
01:20:12
September 24, 2021
BSP341: Hiring Restaurant Workers With A Job Story - Workplaces Worth Working Ep#16
BSP341: Hiring Restaurant Workers With A Job Story w/ Andrew Rubinstein of Rubinstein Bagels - Workplaces Worth Working Ep#16 In this episode of Workplaces Worth Working, Jensen speaks to Andrew Rubinstein of Rubinstein Bagels and Andrew Parr about the need for telling job stories when looking to attract good employees.
28:03
September 20, 2021
BSP340: Liderazgo y Emprendimiento en tiempos de COVID w/Jesus Silva - Best Served en Español Ep#6
BSP340: Liderazgo y Emprendimiento en tiempos de COVID w/Jesus Silva - Best Served en Español Ep#6 En este episodio de Best Served en Español, Alejandra habla con Jesús Silva de Golden Mill sobre el impacto de COVID en los centros de las ciudades, la razón detrás del nombre de Pulpo Creamery y el accidente de bicicleta que lo trajo a él y a su familia a los Estados Unidos.
29:05
September 16, 2021
BSP339: Normalizando la Salud Mental en el Campo Laboral - Best Served en Español Ep#5
BSP339: Normalizando la Salud Mental en el Campo Laboral w/ Angelo Lagares de LARA Recovery - Best Served en Español Ep#5 In this episode of Best Served en Espanol, Alejandra speaks to Angelo Lagares of LARA Recovery about the stigma of mental health, getting peer support certifications in Spanish, and the importance of translating health information into Spanish.
33:03
September 10, 2021
BSP338: Understanding Smaller Markets w/ Tom Dennen - Tell Your Best Story Ep#10
BSP338: Understanding Smaller Markets w/ Tom Dennen of Bayberry Beer Hall - Tell Your Best Story Ep#10 In this episode of Tell Your Best Story, Jensen speaks to Tom Dennen of Bayberry Beer Hall about moving from the corporate world to owning a beer hall, about the trip to German which inspired Bayberry, and about bringing something new to smaller market communities.
27:45
September 10, 2021
BSP337: Meet the Team w/ Sophie Braker - Tell Your Best Story Ep#9
BSP337: Meet the Team w/ Sophie Braker - Tell Your Best Story Ep#9 In this episode of Meet the Team Tell Your Best Story, Jensen speaks to Sophie Braker, Best Served Together Trailblazer, about the preparation for Mental Health Awareness Month, how they learned from the early episodes, and how Sophie got her internship with Best Served.
27:31
September 10, 2021
BSP336: Meet the Team w/ Corey Nelson - Tell Your Best Story Ep#8
BSP336: Meet the Team w/ Corey Nelson - Tell Your Best Story Ep#8 In this episode of Tell Your Best Story Meet the Team, Jensen speaks to Corey Nelson, Best Served's Storyteller Supreme, about starting as an intern at Best Served, how to tell a story, and how to convey that story through meaningful content.
21:51
September 10, 2021
BSP335: Meet the Team w/ Andrew Parr - Tell Your Best Story Ep#7
BSP335: Meet the Team w/ Andrew Parr - Tell Your Best Story Ep#7 In this episode of Tell Your Best Story Meet the Team, Jensen speaks to Andrew Parr, Best Served's Herald of How, about his love of Wisconsin, how Jensen and Andrew met, and the problem of the "labor shortage."
21:52
September 10, 2021
BSP334: Meet the Team w/ Karyn Savory - Tell Your Best Story Ep#6
BSP334: Meet the Team w/ Karyn Savory - Tell Your Best Story Ep#6 In this episode of Meet the Team, Jensen speaks to Karyn Savory of Sweet & Savory Designs about the importance of branding, logos, and knowing your business's story.
16:60
September 10, 2021
BSP333: The Soul of Fine Dining w/ Han Sol of LittleMad - Tell Your Best Story Ep#5
In this episode of Tell Your Best Story, Jensen speaks to Sol Han of LittleMad about the importance of his team, the story telling behind the cooks coming to speak to the guests' table, and why LittleMad focuses on food that's fun to cook.
27:09
September 10, 2021
Clubhouse #19: How To Become A Hospitality Media Company
In this episode you are in for a Crossover Event as the Best Served and Cali BBQ Media teams get together to talk shop. Hear about how to shift your mindset to Capture over Create; how to schedule and produce content and much more.
01:13:31
August 27, 2021
BEP332: Beyond The Boy’s Club Kitchen w/ Jessica Biederman of EDGE Restaurant
In this episode of Workplaces Worth Working, Jensen speaks to Jessica Biederman of EDGE about the importance of thanking your employees, how sarcasm isn't a training tool, and why its time to embrace allergies and dietary restrictions in all restaurants.
30:32
August 27, 2021
BSP331: Conexion Humana a Traves de Comida con Claudette Zepeda - Best Served en Espanol Ep#4
En este episodio de Best Serves en Español, Alejandra platica con Claudette Zepeda de la combinación e influencia Mexicana y Americana en sus platillos, lo que la inspira, y de los beneficios de incorporar una actitud matriarcal en su cocina.
33:15
August 23, 2021
BSP330: Empoderando a Restauranteros con Tuto Taveras de LARA - Best Served en Espanol Ep#3
En este episodio de Best Served en Español, Alejandra de Localeta platica con Tuto Taveras de LARA acerca de la espiritualidad en la salud mental, los beneficios de meditación y como LARA esta ayudando la comunidad Latinx.
34:08
August 23, 2021
BSP329: Domingo de Fiesta en el Patio con Tamy y Felipe de Colonia Verde - Best Served en Espanol Ep#2
En este episodio de Best Served en Español, Alejandra platica con Tamy y Felipe de Colonia Verde acerca de comidas en familia y como el vino y la comida Mexicana sí van! In this episode of Best Served en Espanol, Alejandra speaks to Tamy and Felipe from Colonia Verde about family dinner, wine, and their restaurants.
34:05
August 23, 2021
BSP328: Conozcan a Alejandra González presentadora - Best Served en Español Ep#1
In this episode of Best Served en Espanol, Jensen introduces everyone to Alejandra Gonzalez of Localeta, the new host of Best Served en Espanol!
28:25
August 06, 2021
BSP327: An Ally’s Guide: The Reality Of Restaurant Trauma - Workplaces Worth Working Ep#14
In this episode of Workplaces Worth Working, Jensen speaks to Andrea Murdoch of Four Directions Cuisine about dealing with trauma in the restaurant, representing the indigenous community, and pluralistic ignorance.
37:11
August 03, 2021
BSP326: New Thinking On Restaurant Worker Engagement - Workplaces Worth Working Ep#13
On this episode of Workplaces Worth Working, Jensen speaks to Jordan Boesch of 7shifts and Marvin Kinney of R Town Pizza about hiring employees, how eating out is a luxury, and why storytelling is so important.
34:02
July 19, 2021
BSP325: Can Tech Support Restaurant Mental Health - Workplaces Worth Working Ep#12
On the episode of Workplaces Worth Working, Jensen speaks to Jordan Boesch of 7shifts and Patrick Mulvaney of I Got Your Back about high tech versus low tech ways of checking in on employees' mental health.
30:53
July 17, 2021
BSP324: Culinary Future, Think-Tank Style - Workplaces Worth Working Ep#11
In this episode of Workplaces Worth Working, Jensen speaks to Jenny Dorsey of Studio ATAO about supporting advocates in the industry, scarcity mindset, and the disconnect between the food media and the F&B industry.
30:13
July 04, 2021
Clubhouse #18: Exclusive Interview with Andrew Zimmern
On our eighteenth episode from clubhouse, we listen in on a exclusive interview with Emmy and 4x James Beard Award winning TV host, chef, author, humanitarian, and social justice advocate Andrew Zimmern. Digging deep behind the "Bizzare Foods" mask, Andrew shares his life lessons and journey towards redemption in this amazing interview host by Chef Mimi Lan and Chef Rehan Uddin in the Talk Club Clubhouse. Enjoy!
21:26
June 25, 2021
Clubhouse #17: Virtual & Ghost Kitchen How To - Breaking Down Costs
On our seventeenth episode from the Clubhouse app, we listen in on a chat about Virtual & Ghost Kitchen How To. In part 3 of 3 in our series on developing your ghost kitchen concept we break down the number. Learn the barrier to entry investment and the cost of doing business from food labor tech and fees. Moderators Shawn Walchef - @shawnpwalchef shawn@calibbq.media Kyle Inserra - @kyleinserra inserra@sabre.life Andrew Parr - andrew@bestservedcreative.com @andrewparrao James Baxter - j.baxter@rational-online.com rational-online.com Andre Dorsey Links Five Types Of Ghost Kitchens Explained Rational Online - Ghost Kitchens Upserve - Ghost Restaurants PRNewsWire Babylon Microfarms  Sensei Ag Trejos Tacos
01:28:24
June 24, 2021
Clubhouse #16: Queering Up Food and Beverage Businesses
On our sixteenth episode from the Clubhouse app, we listen in on a chat about Queering Up Food and Beverage Businesses. How can your F&B business create a more friendly and inviting environment for the queer community? We talk gendering of restrooms, uniforms, pronouns and language affecting employees and customers. Moderators Kai Walsh - @kaiwalsh @TheQueerUmbrella kai@kaiconsulting.co kai on LinkedIn  Ryan Skeels - ryan@bearbrewing.com bearbrewing.com Kelly Schexnaildre - @kellyschex @merfscondiments kelly@merfscondiments.com Audrey Corley - @boycottbar Maura Gramzinski - @redcamper redcamper.com Rach Pike - @asyouarebar & tik tok @asyouarebar asyouarebar.com Jo McDaniel Resources Trans Can Work
01:22:13
June 23, 2021
BSP323: Need For Gender Neutral Restrooms - Workplaces Worth Working Ep# 10
In this episode of Workplaces Worth Working, Jensen speaks to Kai Walsh of The Queer Umbrella and Jo and Rach from As You Are Bar about the need for gender neutral bathrooms in the hospitality industry.
35:01
June 23, 2021
BSP322: How Restaurant Workers Can Organize - Workplaces Worth Working Ep#9
In this episode of Workplaces Worth Working, Jensen speaks to Calvin Okunoye about ROC United, programs to support hospitality individuals, and getting fired for being sick.
27:37
June 23, 2021
BSP321: A Restaurant and A Media Company - Tell Your Best Story Ep#4
In this episode of Tell Your Best Story, Jensen speaks to Shawn Walchef of Cali BBQ Media about the importance of digital storytelling and being curious.
37:52
June 23, 2021
How to Start Your Personal LLC
Chef Jensen Cummings and Watch and Listen Content Producer Corey Nelson talk about some of the most important parts of starting your own personal LLC. They go through the six plus one steps you need to start your LLC as well as many great nuggets on the ins and outs of starting your own buisness! Check out Corey at coreynelsonmedia.wordpress.com and for all you audio video needs check him out at Here
15:27
June 22, 2021
Clubhouse #15: Virtual and Ghost Kitchens How To End to End Hospitality
On our thirteenth episode from the Clubhouse app, we listen in on a chat about Virtual and Ghost Kitchens. In Part 2 of 3 in our series on understanding and developing your Ghost Kitchen concept we will deep dive into all the relationships required from vendors, employees, tech, drivers and customers. Moderators Shawn Walchef - @shawnpwalchef shawn@calibbq.media Kyle Inserra - @kyleinserra inserra@sabre.life Nili Poynter - @chefready Willie P - @willie_Wingz Willie Wingz Links Five Types Of Ghost Kitchens Explained Rational Online - Ghost Kitchens Upserve - Ghost Restaurants PRNewsWire Babylon Microfarms  Sensei Ag Trejos Tacos
01:10:28
June 17, 2021
Clubhouse #14: Inclusivity in the Workplace
On our fourteenth episode from the Clubhouse app, we listen in on a chat about Inclusivity in the Workplace. It’s time the F&B Hospitality industry build real Workplaces Worth Working. We must address past shortcomings with Diversity, Equity, Inclusion and Intersectionality. In this discussion we hear from leaders across multiple arenas whose commitment to this work is setting an example for us to build a better future all those who feed their community. Moderators Mo Abdullah @mza4228 @cultureenergized - IG McKenzie Hunter @kenzie92 LinkedIn mckenzie.hunter@7shifts.com Ally Spaulding @alohoally @alissonclover @alohodc Kai Walsh @thequeerumbrella LinkedIn Agela Abdullah @savah @cheesewench @cheeseculturecoalition https://cheeseculturecoalition.org/
01:13:31
June 16, 2021
Clubhouse #13: Virtual and Ghost Kitchen Launch Party
On our thirteenth episode from the Clubhouse app, we listen in on a chat about Virtual and Ghost Kitchens. Want to launch your Virtual or Ghost Kitchen Brand? Learn more about the new economy of food entrepreneurship and pitch your concept to our seasoned digital hospitality panel. Moderators Shawn Walchef - @shawnpwalchef shawn@calibbq.media Kyle Inserra - @kyleinserra inserra@sabre.life Michellee Fox @michelleefox www.michelleethefox.com Katie Fisco - @chechefisco katiefisco@gmail.com Keshia Garza - @keshg Links Five Types Of Ghost Kitchens Explained Rational Online - Ghost Kitchens Upserve - Ghost Restaurants PRNewsWire Babylon Microfarms  Sensei Ag Trejos Tacos
01:17:54
June 15, 2021
Clubhouse #12: Meet & Greet: Food TV Giants and their TV Star Chef alums!
On our twelfth episode from the Clubhouse app, we listen in on a chat from Food is Religion with our fave Food TV Producers & Directors again, this time joined by their TV star chef alums to share their on screen & behind the scenes experience. Learn from the food TV stars’ dos & don’ts with Q&A session.
02:09:42
June 03, 2021
Clubhouse #11: Six Signs That Someone Is Struggling - Mental Health Month
On our eleventh episode from the Clubhouse app, we listen in on a chat on Six Signs That Someone Is Struggling.  In this episode we discuss these 6 Red Flags of Struggling People Inability to focus/forgetfulness/absentmindedness  Withdrawal or avoiding interactions and social events  Change in eating patterns Mood swings/irritability Talk about hopelessness or express exceeding pessimism Behaving unlike themselves - a major change in character or personality Moderators Chef Mimi Lan - @thetastecurator mimi@tastecurator.com Kat Kinsman - chefswithissues.com @katkinsman kat.kinsman@foodandwine.com Maria Campbell - @cookswhocare @chefmcampbell Katy Osuna - @krosuna Dr. Catrina - @cwprincess23 @WordlawCatrina Dr. Rani Bora - @dr.ranibora @drs.raniandsuraj MrzWhyteJckt - @mrznowhytejckt
01:20:13
June 01, 2021
BSP320: Think Differently On Restaurant Hiring - Workplaces Worth Working Ep#8
On this episode of Workplaces Worth Working, Jensen speaks to Shawn Walchef of Cali BBQ Media about how to amplify your business and your hiring using media.
35:42
May 26, 2021
BSP319: Walk-In Effects On Mental Health - Workplaces Worth Working Ep#7
In this episode of Workplaces Worth Working and Mental Health Month, Jensen speaks to Erin Boyle from CHOW and Hassel Aviles from Not 9 to 5 about walk-in dynamics. Everyone in the F&B industry knows that the walk-in is a place to cry, scream, and expression your emotions in a way you can't outside the walk-in. This episode focuses on why those walk-in dynamics happen and how to use the walk-in to improve mental health.
37:29
May 26, 2021
Clubhouse #10: Walk-In Dynamics - Mental Health Month
On our tenth episode from the Clubhouse app, we listen in on a chat on Walk-In Dynamics. Restaurants' walk-in coolers have become the place for people to cry scream, or breakdown. Lets discuss how to turn these walk-in dynamics into ways to improve you and your team's mental health. From Christopher Walken and John Travolta memes; to taking five to cool off in there; to just needing some alone time, we have all experienced a multitude of human emotions in the walk-in. Let’s talk about them and understand how to be more mindful of their effects on us. Moderators Patrick Mulvaney - letstalk@igotyourbackorg.com igotyourbackorg.com Chef Mimi Lan - @thetastecurator Katie Horne - @coachkatiehorne chefkatiehorne.com Kat Kinsman - chefswithissues.com @katkinsman kat.kinsman@foodandwine.com John Hinman - @piecraftsman hinmanpie.com @chowcoorg Laura Green - @healthy.pour healthypour.com @laura.louise.green I Got Your Back Campaign (https://mulvaneysbl.com/community/) 20 Best Meditation Apps  (https://www.healthline.com/health/mental-health/top-meditation-iphone-android-apps) Scream Therapy (https://trulyexperiences.com/blog/why-screaming-good-for-you/)
01:15:45
May 25, 2021
BSP318: La lucha de la industria restaurantera en tiempos de pandemia - Workplaces Worth Working Ep#6
In our first episode in Spanish, Corina Hierro from Chamba App speaks to Kristy Socarras Bigelow of Cuba Cuba about finding employees and hiring during COVID. En nuestro primer episodio en español, Corina Hierro de Chamba App habla con Kristy Socarras Bigelow de Cuba Cuba sobre cómo encontrar empleados y contratar durante COVID.
23:59
May 19, 2021
Clubhouse #9: How to Prevent Burnout and Overworking - Mental Health Month
On our ninth episode from the Clubhouse app, we listen in on a chat on How to Prevent Burnout and Overworking. We all know that feeling of being overworked and under appreciated. Many have succumb to burnout. We need to stop glorifying abusing ourselves and the tough guy/gal mentality that consumes us. There were alot of personal stories on Burnout, some advice on managing it, and tools to help you cope and navigate your own personal/professional life. Moderators Chef Mimi Lan - @thetastecurator Hassel Aviles - @hasselaviles Laura Green - @lauralgreen Tuto Taveras - @tutotaveras The Oui’d Gourmand - @singingchef85 @theouidgourmand Dr. Catrina - @drcatrinaw Links: https://nickwignall.com/burnout-at-work/?ck_subscriber_id=703433354 https://thrive.mattjanes.com/courses/beat-burnout/ https://thrive.mattjanes.com/wp-content/uploads/2020/04/Burnout-Checklist.pdf https://www.enlightenedsolutions.com/the-bergen-work-addiction-scale/ https://workaholics-anonymous.org/10-literature/24-twenty-questions https://drive.google.com/file/d/1AiWEVZ0fMDik3lV7X5zncR435BpDTNO4/view?usp=sharing https://drive.google.com/file/d/1nPwqr-NWoczyzif2C5kN3wCxs-9JVV0l/view?usp=sharing https://plateonline.com/heres-how-hospitality-workers-can-access-relief-funds-and-other-resources
01:20:53
May 18, 2021
BSP317: Unlocking A Brand Sales Strategy - Part 3 - Tell Your Best Story Ep#3
BSP317: Unlocking A Brand Sales Strategy - Part 3 - Tell Your Best Story Ep#3 In this three part series we unveil the 86|86|86 Challenge and get some sales strategy coaching from Jay Christianson of Tin Sheets: Cultivate. Create. Captivate (https://tinsheets.com/). Part 3 of 3 we get into “Provide The Backup." We at Best Served need these elements to be able to launch this new initiative and be able to amplify our story and rally sponsors, writers and readers to change the landscape of media to include more voices. Tell Your Best Story is a core philosophy and work of Best Served. In the hospitality industry, it’s about damn time we stop selling food and start telling stories. We do that by unlocking our ability to express our truths through the stories we tell. We are determined to educate everyone who commits themselves to feed their community; so a line cook can write a Job Story that lands them a position at their favorite restaurant or a baker trying to open their bakery is able to write a Product Story that wows their customers or even challenge an executive to write a real and personal Mission Story to motivate and inspired their employees.
21:54
May 16, 2021
BSP316: Unlocking A Brand Sales Strategy - Part 2 - Tell Your Best Story Ep#2
BSP316: Unlocking A Brand Sales Strategy - Part 2 - Tell Your Best Story Ep#2 In this three part series we unveil the 86|86|86 Challenge and get some sales strategy coaching from Jay Christianson of Tin Sheets: Cultivate. Create. Captivate (https://tinsheets.com/). Part 2 of 3 we get into “Creating the Highlights." We at Best Served need these elements to be able to launch this new initiative and be able to amplify our story and rally sponsors, writers and readers to change the landscape of media to include more voices. Tell Your Best Story is a core philosophy and work of Best Served. In the hospitality industry, it’s about damn time we stop selling food and start telling stories. We do that by unlocking our ability to express our truths through the stories we tell. We are determined to educate everyone who commits themselves to feed their community; so a line cook can write a Job Story that lands them a position at their favorite restaurant or a baker trying to open their bakery is able to write a Product Story that wows their customers or even challenge an executive to write a real and personal Mission Story to motivate and inspired their employees.
24:15
May 15, 2021
BSP315: Unlocking A Brand Sales Strategy - Part 1 - Tell Your Best Story Ep#1
BSP315: Unlocking A Brand Sales Strategy - Part 1 - Tell Your Best Story Ep#1 In this three part series we unveil the 86|86|86 Challenge and get some sales strategy coaching from Jay Christianson of Tin Sheets: Cultivate. Create. Captivate (https://tinsheets.com/). In Part 1 of 3 we get into “Step 1: Cultivate Your Audience & Tools." We at Best Served need these elements to be able to launch this new initiative and be able to amplify our story and rally sponsors, writers and readers to change the landscape of media to include more voices. Tell Your Best Story is a core philosophy and work of Best Served. In the hospitality industry, it’s about damn time we stop selling food and start telling stories. We do that by unlocking our ability to express our truths through the stories we tell. We are determined to educate everyone who commits themselves to feed their community; so a line cook can write a Job Story that lands them a position at their favorite restaurant or a baker trying to open their bakery is able to write a Product Story that wows their customers or even challenge an executive to write a real and personal Mission Story to motivate and inspired their employees.
21:53
May 14, 2021
BSP314: Mental Health Mise En Place - Workplaces Worth Working Ep#5
In this episode of Workplaces Worth Working, Jensen speaks to Zia Sheikh of Restaurant After Hours and Patrick Mulvaney of I Got Your Back about how to improve mental health in the restaurant industry on a day to day level. Resources: https://restaurantafterhours.org/resources https://igotyourback.info/the-pantry/
34:02
May 14, 2021
Clubhouse #8: Challenging The Brigade System - Mental Health Month
On our eighth episode from the Clubhouse app, we listen in on a chat on Challenging The Brigade System in Restaurants. How the impact of hierarchies from brigade system in restaurants - have perpetuated mental health issues, from a toxic masculinity environment to an epidemic of sexual harassment, among other issues. Moderators Kate Holowchik - @kholowchik @lionheartconfections Heather Ransley Chef Mimi Lan - @thetastecurator Greg Baker Maria Campbell - @cookswhocare
01:14:26
May 11, 2021