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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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BSP287: Do Resumes Matter - Best Served Tableside Vol3: Hiring Process Horror Stories (Ep3 of 8)

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BSP399: 3 Year Anniversary of Best Served Podcast with Elan Wenzel of Element Knife Company
BSP399: 3 Year Anniversary of Best Served Podcast with Elan Wenzel of Element Knife Company
3 year anniversary of Best Served Podcast, which launched on November 18, 2019 with Chef Jensen Cummings and special guest Elan Wenzel of Element Knife Company. Nearly 500 guests have graced us with their stories, wisdom, struggles, and hope for a better future for the restaurant industry, fueling our mission to amplify the worth and work of those who feed their community!!
21:21
November 21, 2022
BSP398: Comida Saludable con Barbie y Jose de Sacred Society - Best Served en Español
BSP398: Comida Saludable con Barbie y Jose de Sacred Society - Best Served en Español
En este episodio de Best Served en Español, Corina Hierro de Chamba habla con Barbie Beltran y Jose Guerrero de Sacred Society sobre la transformación que puede tener en su vida tomar decisiones saludables. Sacred Society
20:35
November 16, 2022
BSP397: Edwin Sandoval of Xatrucho on Bringing Honduran Cuisine To Grange Food Hall
BSP397: Edwin Sandoval of Xatrucho on Bringing Honduran Cuisine To Grange Food Hall
Edwin Sandoval strives to bring his Honduras roots to his cooking at his concept Xatrucho. Born in Honduras and raised in Colorado, Edwin has spent twelve years in the culinary industry working at restaurants like Le Grand Bistro, Argyll Whisky Beer, and Telegraph Bistro. His concept Xatrucho has spanned several iterations including a pop- up restaurant and at a food hall. 6 Questions with Edwin Sandoval of Xatrucho on Honduran Cuisine, Operating In A Food Hall, Advice For New Restaurateurs Xatrucho Concepts
18:14
October 04, 2022
BSP396: Melissa Yanc of Quail & Condor on Women in Restaurant Leadership
BSP396: Melissa Yanc of Quail & Condor on Women in Restaurant Leadership
Melissa Yanc is the owner operator of Quail & Condor. She started baking with her grandmother at seven years old. Her passion led her to Johnson & Wales Denver and then into the Denver restaurant scene before she headed to California. In Northern California, Melissa worked at SingleThread Farm Restaurant & Inn before opening Quail & Condor. 6 Questions with Melissa Yanc of Quail & Condor on Being On Food TV, Opening A Third Restaurant, Leadership Training For Women Quail & Condor Troubadour Sando
19:17
September 27, 2022
BSP395: Levi Noe of Fuel & Iron Realty on Restaurant Buildout Costs
BSP395: Levi Noe of Fuel & Iron Realty on Restaurant Buildout Costs
Levi Noe is the Vice President of Brokerage at Fuel and Iron Realty. A Denver native, Levi’s background in copywriting, marketing, education, entrepreneurship, and food service lend him a unique perspective into F&B real estate negotiations. 6 Questions with Levi Noe of Fuel & Iron Realty on Restaurant Square Footage, A Good Pro Forma, Second-Gen Spaces Fuel & Iron Realty Levi Noe  Fuel & Iron Food Hall
15:49
September 13, 2022
BSP394: Kyle Inserra of Zelnik National on 3 Keys to Negotiating Your Restaurant Lease
BSP394: Kyle Inserra of Zelnik National on 3 Keys to Negotiating Your Restaurant Lease
Kyle Inserra is a commercial real estate professional and the host of two podcasts, The National Restaurant Owners Podcast and Commercial Real Estate School. A 15-year restaurant industry veteran, Kyle is a thought leader in the hospitality industry and commercial real estate space. 6 Questions with Kyle Inserra of Zelnik National on Restaurant Capitalization, Landlord Relationships, Lessons from Signing a Lease
16:06
September 06, 2022
BSP393: Aida and Fernando of Ferdi on Running A Family Restaurant in NYC
BSP393: Aida and Fernando of Ferdi on Running A Family Restaurant in NYC
Fernando and Aida Scarpati are brother and sister co-owners of Ferdi, the new Italian restaurant in West Village, New York City. Their family legacy in the restaurant industry dates back to their grandfather, Ferdinando (nicknamed Ferdi), who came to America and opened up Ferdi’s, a restaurant in the Bronx. Their new restaurant Ferdi is an homage to that legacy and to Italian food. 6 Questions with Aida and Fernando of Ferdi on Growing Up In Restaurants, Italian Food, Opening In NYC Ferdi
15:01
August 30, 2022
BSP392: Jim Taylor of Benchmark Sixty on Restaurant Employee Retention with Labor Management
BSP392: Jim Taylor of Benchmark Sixty on Restaurant Employee Retention with Labor Management
Jim Taylor is the creator of Benchmark Sixty, a Canadian restaurant financial optimization agency that uses data, benchmarks, and metrics to increase profit margins and improve productivity. Before starting Benchmark Sixty, he worked for Cactus Club Cafe and helped them grow into the household name they are today in Canada. 6 Questions with Jim Taylor of Benchmark Sixty on Why Restaurant Employees Quit, Labor Management, Investing In People
16:56
August 23, 2022
BSP391: Restaurant Family Legacy, Brazilian Food, Portuguese Cuisine with Carlos and Victor of Ipanema
BSP391: Restaurant Family Legacy, Brazilian Food, Portuguese Cuisine with Carlos and Victor of Ipanema
Carlos and Victor Pedro grew up in their father’s restaurant, Ipanema. Ipanema has been in their family and in New York, in one location or another, for decades. Now Victor and Carlos have taken up the mantle as they open the newest location of Ipanema. Ipanema 6 Questions with Carlos and Victor of Ipanema on Pao de Queijo, Childhood Restaurant Memories, & Working with Family
17:30
August 16, 2022
Denver Restaurant Tik Tok Week Wrap-Up Show with Corey Nelson
Denver Restaurant Tik Tok Week Wrap-Up Show with Corey Nelson
Jensen and Corey talk about the key takeaways from Denver Restaurant Tik Tok Week: restaurants lack of acknowledgement and interaction with social media posts, the importance of reaching out to promote your business, building up trust and confidence in influencers, understanding the new guest experience, and breaking down the costs of a video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
18:51
August 09, 2022
BSP390: Customer Generated Restaurant Reviews with Jillian of @Pao_Denver - Denver Restaurant Tik Tok Week
BSP390: Customer Generated Restaurant Reviews with Jillian of @Pao_Denver - Denver Restaurant Tik Tok Week
Jillian Brown discusses moving away from Yelp and Tripadvisor type reviews and using Instagram highlights to create a community of online customers. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
14:08
August 07, 2022
BSP389: Finding Hidden Gems with Jes of @Jes_Foodie - Denver Restaurant Tik Tok Week
BSP389: Finding Hidden Gems with Jes of @Jes_Foodie - Denver Restaurant Tik Tok Week
Jesvyn Terraza talks about immigrant founded food businesses and the accountability of food content creators in the restaurants they highlight. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
13:59
August 06, 2022
BSP388: Eating In Your Car with Nick of @MileHighFoodDude - Denver Restaurant Tik Tok Week
BSP388: Eating In Your Car with Nick of @MileHighFoodDude - Denver Restaurant Tik Tok Week
Nick Howard speaks about utensils, accessible packaging, and why he creates content about eating in his car. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
13:56
August 05, 2022
BSP387: Social Media Management with Alana of @5280Foodiez - Denver Restaurant Tik Tok Week
BSP387: Social Media Management with Alana of @5280Foodiez - Denver Restaurant Tik Tok Week
Alana Kaufman talks about social media engagement and creating content at food festivals. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
13:22
August 04, 2022
BSP386: Clarity Between Restaurants and Influencers with Haley of @Mile.High.and.Hungry - Denver Restaurant Tik Tok Week
BSP386: Clarity Between Restaurants and Influencers with Haley of @Mile.High.and.Hungry - Denver Restaurant Tik Tok Week
Haley Paez talks promoting your values and using social media as a billboard in restaurant social media marketing. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
12:04
August 03, 2022
BSP385: Connecting Culinary & Cannabis with Kip & Chris of @StonedAppetit - Denver Restaurant Tik Tok Week
BSP385: Connecting Culinary & Cannabis with Kip & Chris of @StonedAppetit - Denver Restaurant Tik Tok Week
Kip and Chris talk about fusing the culinary and cannabis worlds. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
13:48
August 02, 2022
BSP384: Do Restaurants or Influencers Pay with Daniela of @ColoradoFoodie - Denver Restaurant Tik Tok Week
BSP384: Do Restaurants or Influencers Pay with Daniela of @ColoradoFoodie - Denver Restaurant Tik Tok Week
Daniela Evans breaks down the costs of creating short vertical videos and the costs of being a restaurant content creator. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
11:31
August 02, 2022
BSP383: Perspective Of A Restaurateur with Larry of @Ocn_Eats - Denver Restaurant Tik Tok Week
BSP383: Perspective Of A Restaurateur with Larry of @Ocn_Eats - Denver Restaurant Tik Tok Week
Larry connects his years of experience in the kitchen with how to create the best restaurant content on social media. Denver Restaurant Tik Tok Week features eight food content creators in their own episodes to discuss topics like the power of food, misconceptions of restaurant influencer marketing as well as tips & tricks for short-form video. 6 Questions with Denver Restaurant Tik Tok Creators on the Power Of Food, Misconceptions Of Influencer Marketing, & Tips On Short-Form Video
13:34
August 01, 2022
BSP382: Reem Assil of Reem's California on Food Incubators, Representing Arab Food Culture, Systemic Change In Restaurant Industry
BSP382: Reem Assil of Reem's California on Food Incubators, Representing Arab Food Culture, Systemic Change In Restaurant Industry
Reem Assil is the founder of Reem’s California, an Arab street corner bakery dedicated to community building, social justice, and sustainability. Best Served learned about Reem through Sicily Sierra and Nite Yun, all members of La Cocina, a womens’ food business incubator program. A true entrepreneur, Reem did this episode from her car. 6 Questions with Reem Assil of Reem's California on Arab Street Food, Cultural Appropriation, & Empowering Restaurant Workers Reem Assil Reem's California
17:58
July 26, 2022
BSP381: What Is Mexican Food, Licensing & Permitting, Masked Wrestlers with Zuri Resendiz of Luchador Food Truck
BSP381: What Is Mexican Food, Licensing & Permitting, Masked Wrestlers with Zuri Resendiz of Luchador Food Truck
Zuri Resendiz has been a friend of Best Served for a long time. He’s been on the show twice previously when he worked at Shanahan’s Steakhouse and at Cattivella. Now he’s broken away from his fine dining past and has opened Luchador food truck, serving street and traditional Mexican food made daily from scratch. 6 Questions with Zuri Resendiz of Luchador Food Truck on Biggest Difference Between A Fine Dining Restaurant and A Food Truck Luchador Food Truck
16:32
July 19, 2022
BSP380: Restaurant Opening Order Of Operations - RO4
BSP380: Restaurant Opening Order Of Operations - RO4
The six phases of New Restaurant Opening Order Of Operations (RO4) come from something we call the Countdown To Launch. Countdown To Launch is a checklist of over 800 things you need to do along your path to opening a new restaurant. Watch this episode to learn more about RO4. The NEW Restaurant Opening Order Of Operations
14:28
July 12, 2022
BSP379: Simon Tran of Botellón Spanish Tapas on Reopening A Restaurant, Restaurant Real Estate Lessons, Challenges Of Being Chef-Owner
BSP379: Simon Tran of Botellón Spanish Tapas on Reopening A Restaurant, Restaurant Real Estate Lessons, Challenges Of Being Chef-Owner
Simon Tran is reopening his Spanish inspired restaurant after a tough lease and landlord situation caused him to close. Botellón Spanish Tapas is meant to be a gathering place for people to explore new food, wines, and flavors. Simon is planning to open in late August or early September after closing in the summer of 2021. Watch to learn more about Simon’s inspiration behind the concept and his journey to reopen the restaurant. 6 Questions with Simon Tran of Botellón Spanish Tapas on Fusion Cuisine, Closing A Restaurant
15:04
July 05, 2022
BSP378: KC Gonzalez of Tenmomi on Opening A Noodle Shop, 1000 Bowls Of Ramen, Chef Life Tik Tok
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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"
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
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