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Foodbeast Katchup

Foodbeast Katchup

By Foodbeast
With no-holds-barred conversations of all things food, The Foodbeast Katchup aims to find the backstories to your favorite restaurants, food brands, and chefs.
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#117: Will Artificial Intelligence Save Restaurants?

Foodbeast Katchup

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#118: Dunkin’ & Del Taco Serving Boba?!
Boba goes mainstream in the U.S. as fast-food chains like Dunkin’ Donuts and Del Taco begin serving bubble tea & popping boba pearls. On today’s episode of The Foodbeast Katchup podcast, we discuss the Boba wave going on in America. Del Taco’s new poppin’ boba in the form of “Sprite Poppers,” allows customers to put cherry or mango boba pearls on top of their Sprite. Meanwhile, Dunkin’ is testing Bubble Iced Tea and Bubble Iced Coffee through mid-August at a few locations in Upstate New York and Massachusetts. We sat down with our dear friend Tai Tran of @AsiansNeverDie, who’s built a community of millions on Facebook and Instagram around comedic moments and culture in the Asian-American community, to discuss the current boba wave hitting U.S. fast food chains. Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter Tai Tran: @asiansneverdie on IG FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news
56:58
July 21, 2020
#117: Will Artificial Intelligence Save Restaurants?
The global pandemic and the resulting restrictions and limitations brought on the restaurant industry — from prohibited dine-in to a forced pivot to delivery and pick-up only service — has brought on unique challenges to small business owners throughout the country. With restaurants worried about how to keep their heads above water, this necessity has brought about alternative solutions — namely technology that provides answers to keeping revenue streams steady and consistent. A particular service, named Numa, has helped restaurants explore unique solutions by being an AI-powered virtual assistant and concierge. What’s great about Numa is that it makes a restaurant’s number textable. The technology then answers every voicemail, text, Facebook message and more. Overall it leads to an efficient use of team coordination that has helped many restaurants who have used it. Foodbeast Managing Editor, Reach Guinto, sat down recently with Tasso Roumeliotis, co-founder and CEO of Numa, and Lex Gopnik-Lewinsky, owner & founder of Augie’s Montreal Deli in Berkeley, CA to talk about the benefits of alternative technology beyond third-party delivery apps and how they could be the next wave in restaurants taking advantage of different solutions to serve their customers. Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our hosts below: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter Reach Guinto: @reachhard_ on IG and Twitter FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news
48:44
July 7, 2020
#116: REST IN PEACE SOUPLANTATION
In the latest episode of Foodbeast's The Katchup Podcast, hosts Elie Ayrouth and Geoff Kutnick, along with managing editor Reach Guinto, wax poetic, and eulogize just how much Souplantation meant to them, while also exploring the immediately unfortunate prospects buffets have post-pandemic. Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter Reach Guinto: @reachhard_ on IG and Twitter FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news
58:34
May 22, 2020
#115: José Andrés is Re-activating Restaurants To Feed At-Risk Seniors
Famed Chef & Restaurateur José Andrés has positively affected millions through his non-profit World Central Kitchen (WCK). In addition to feeding entire communities devastated by natural or economic disaster in Puerto Rico, Tijuana, Venezuela and beyond, WCK had to pivot its model yet again for COVID-19. FOODBEAST Co-Founder Geoff Kutnick and Managing Editor Reach Guinto talk to Tank Gonzales, the project lead for a pilot program in Southern California that re-activates closed restaurants and feeds at-risk seniors. Within days Gonzales cold-called restaurants, UPS, senior centers and city officials leading to an operation feeding thousands of people. To date WCK has provided 3,000,000+ meals across the country during COVID-19, and over 20,000+ in Gonzales’ Long Beach community. Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our FOODBEAST hosts & guest: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter Reach Guinto: @reachhard_ on IG and Twitter Tank Gonzales: @tanks_travels on IG FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news
01:09:22
May 7, 2020
#114: $7 Billion & 1.4 Million CA Restaurant Jobs At-Risk
Restaurants are one of the strongest backbones of our community because of how many roles they serve beyond providing sustenance to patrons. They act as a third space for gathering & connecting, they employ tens of millions in the US, they provide tax revenue for our states & local communities, and beyond. FOODBEAST Co-Founder Geoff Kutnick talks to the President & CEO of the California Restaurant Association, an advocacy group for the restaurant industry with access to many of the forefront politicians reacting to the new economic environment like Governor Gavin Newsom, and LA Mayor Eric Garcetti. We talk about the ever-slimming margins of restaurants (25:15), how ‘over-built’ the overall restaurant industry was (28:00), how the lost sales tax will affect local communities (34:17), how there are more costs eating up the restaurant ‘pie’ (36:48) and more. Kutnick also talks to Alycia Harshfield, the Executive Director of Restaurants Care, the non-profit arm of the California Restaurant Association funding restaurant employees directly affected by the Coronavirus. Restaurant Care has received thousands upon thousands of grant requests (47:32), but also have been bolstered by major donations like the $100,000 it received from Skrewball Whiskey Peanut Butter Whiskey (50:12). Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our hosts below: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news
01:06:45
April 16, 2020
#113: Coronavirus Is Worse Than 9/11 For Restaurants
"If 9/11 and the credit crisis were wrapped up into one, this would still be worse." The Coronavirus has created a crisis in the restaurant industry, and while they’re fighting to stay open, others have already shuttered as they are not built for any other format other than sit-down, dine-in. In this week’s episode, we are joined by Jonathan Maze, Editor In Chief at Restaurant Business Magazine. Maze breaks down what restaurants are currently going through, and what it would take for them to survive not only now, but in the future. Also, while self-quarantined, the Katchup crew discusses its own experiences with restaurants at the time of a California lockdown, and how Foodbeast’s coverage has changed since the outbreak. We also talk to our own resident food scientist, Constantine Spyrou, to get some little known facts about canned foods. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Jonathan Maze (@jonathanmaze) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:07:29
March 23, 2020
#112: Building Theme Parks Inside Pizza Parlors w/ John’s Incredible Pizza
John Parlet dared to turn his pizza parlor into an indoor amusement park, and it is still one of the most unique pizza party experiences you’ll ever see. With 50,000 square foot restaurants occupying malls  across California, John’s Incredible Pizza houses full-fledged carnival rides, arcade games, a pizza buffet and different dining rooms with different experiences in each. Parlet joined the Foodbeast Katchup podcast and talked about how he made all the magic happen, as he built a Chuck E Cheese’s on steroids. Parlet also talks about the sneaky innovative tech within the restaurants that add to its overall efficiency. Find out more in this origin story for John’s Incredible Pizza. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: John Parlet (@incredipizza) Produced by: Isai Rocha (@isairocha) Mixed and Mastered by: Shawn Lindell Video Production: Marc Kharrat (@marckharrat) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
51:33
March 6, 2020
#111: Hip Hop's French Fry Dealer w/ Mr. Fries Man
Craig Batiste went from dealing fries in parking lots, to opening his own brick and mortar restaurant in Gardena, California. "Mr. Fries Man," as he calls himself, joined the Katchup podcast and talked about how people thought he was dealing drugs, when it was just fries, making custom fries for hip hop legends like Nipsey Hussle and The Game, and creating a strong community of black-owned businesses.   --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Craig Batiste (@mr_fries_man) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
57:20
February 20, 2020
#110: WTF Is A Zero-Proof Bar?
Alcohol-free bars are starting to pop up around Southern California and the Katchup crew discusses the new phenomena. These bars create high-quality, well thought-out "mocktails," and give them the same love a cocktail with alcohol would. Joining us is Voice of OC’s Anne Marie Panoringan, who has been following the zero-proof trend, and helps give us perspective of its goals. Through the experience of an Orange County, California pop up called “Temperance” and even trying some alcohol-free spirits on air, we try to get to the bottom of figuring out what the heck zero-proof bars really are, and if they have a place in modern society. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Anne Marie Panoringan (@brekkiefan) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:29:17
January 30, 2020
Weed Sriracha -- Mr. Peanut's Super Bowl Funeral -- Protein From Thin Air [LITE]
It's been a busy week in food news, and we're hereto Katchup with all of it.  First, some pretty big news from Planters, as they decided to kill off their lovable Mr. Peanut mascot after 100+ years. With conspiracy theories, and a scheduled funeral on Super Bowl Sunday, we break down why Planters might have made this move. We also jump into some vegan news, as JUST egg released a "foldable egg" similar to the ones you see on your Egg McMuffins or McGriddles.  We dig into the news that researchers are starting to make protein out of literal air. Dubbed as the future of protein, we have our doubts and questions. We then discuss a new line of fast-acting, cannabis-infused sriracha. Everyone's favorite hot sauce can now get you high, and we give you the lowdown, and personal experiences in trying it. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Host: Elie Ayrouth (@bookofelie) Your Guest: Constatine Spyrou (@constantine_spy) Reach Guinto (@reachguinto) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
32:28
January 23, 2020
#109: What Is Whole Animal Butchery?
When you go to a grocery store, you’re usually presented with pre-selected cuts of meats that are popular, and sold in bulk. Because of that, the art of going to a butcher who utilizes the entire animal to its full potential, has been lost. We Katchup with Michael Puglisi of Electric City Butcher Shop in Santa Ana, California, and learn the ins and outs of whole-animal butchery. From getting a better quality cut of meat, to learning how to properly cook it, Puglisi and his shop pride themselves on providing a more personal experience than you would at a run-of-the-mill grocery store meat department. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Michael Puglisi (@Electriccitybutcher) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:43:20
January 16, 2020
#108: Becoming a Major Foodie Influencer At Age 50
While taking photos of your food has become a bit of a Millennial's game, 50-year-old Connie Aboubakare has taken advantage of the trend, and made it her career.  Through a more mature lens, Connie has not let her age keep her from producing engaging content and crushing the social media food game.  We Katchup with her and learn how she found her passion at 50, and how she keeps up with social trends.  We also discuss the struggles of covering restaurants who might not be too keen on letting cameras in the kitchen, the cultural practices of keeping recipes secret, and even personal practices of not wanting to talk too loudly about some of your lowkey favorite food joints. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Connie Aboubakare (OCcomestibles) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast
01:24:41
January 9, 2020
Sneaking Tortillas Into AYCE Korean BBQ [Lite]
Korean BBQ is a unique experience where you get to be the grillmaster while still sitting at a table and conversing with loved ones. It's a fairly perfect dinner that you wouldn't think needs an upgrade, but we found a way to make the eating experience a tad better. On today's Katchup Lite episode, the guys talk about Producer Izzy's recent KBBQ journey where he sneaked in tortillas and made burritos with fellow Foodbeast legend Peter Pham.  Izzy details his experience and talks about how tortillas should be the new standard for Korean BBQ restaurants.  Happy New Year, fellow Fatties! --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
19:37
January 2, 2020
#107: Holiday Edition: NBA's Secret Eating Habits w/ ESPN's Baxter Holmes
Happy Holidays, Katchup Crew! Hope you're enjoying the last few days of the year, eating as much as possible, and as much basketball as possible. As it is NBA season, we wanted to reshare our favorite episode of the year, which happens to be with ESPN Senior Writer Baxter Holmes. NBA players are often seen as larger than life personas, and inaccessible, Holmes has found a way to unify them with the common fan, through food.  Holmes has covered the NBA for nearly a decade, and has uncovered some of the league's biggest eating quirks; from a league-wide obsession with peanut butter and jelly sandwiches, to the Portland Trailblazer's almost necessary caffeine addictions.   The legendary Holmes shared these peculiar moments with us, explained what led to him pursuing these stories, and how they carry a humanizing effect toward people who are often just seen as figures we watch on TV.   Holmes goes in-depth in discussing how San Antonio Spurs head coach Greg Popovich has built a special team camaraderie through intimate dinners, how wine became a hobby for several players, and even how he found out Kobe Bryant consumed bone broth as part of his daily health routine.     ----  Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on Apple Podcasts. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Baxter Holmes (@baxter) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:21:02
December 26, 2019
Taco Bell Unveils Their Own Vegan Meat [Lite]
Welcome to Katchup Lite! This new shorter format allows us to talk about more timely news and immediately get it out to your lovely little ears.  Taco Bell finally revealed that they had been working on a secret, oat-based meat.  Their ingredients have always been pretty vegetarian-friendly, but at a time where it seems that everyone in fast food is trying to incorporate plant-based meats, Taco Bell, for the most part, stayed away from that conversation. But this changes everything.  Instead of going with Beyond Meat or Impossible Foods, the way most fast food chains have of late, they went ahead and just created their own proprietary plant-based meat.  We got to try that meat, and give you the lowdown on it in the first edition of Katchup Lite.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on Apple Podcasts are also incredibly helpful, if you enjoyed an episode, please drop us some love on wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
15:25
December 19, 2019
#106: How Cheesecake Factory Feeds 100M People A Year
The Cheesecake Factory is a go-to restaurant for millions across the globe, and we spoke to the man in charge of making sure they all go home happy with their meal.  Chief Culinary Officer Donald Moore has been with Cheesecake Facotry for over 18 years, and if there's a dish you love in their 21-page menu, he's personally had a hand in it.  Every single one of their 200+ menu items go through him, whether they are a brand new dish, an old dish that needs a new makeover, or one that just needs a minute tweak.  Moore joined the Foodbeast Katchup podcast and explained all the behind the scenes magic that goes on in the kitchen, and didn't hide a single thing, as he explained how all dishes are handmade, how they keep a high standard at all levels of the restaurant, and how they've been able to keep dedicated employees for 10, 15, and even 20+ years at all of their restaurants around the world.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on Apple Podcasts are also incredibly helpful, if you enjoyed an episode, please do drop us some love on Instagram, Facebook, or email us at thekatchup@foodbeast.com. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Donald Moore (@cheesecakefactory) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:05:25
December 12, 2019
#105: The Future of Drive-Thru is Vegan
The plant-based revolution is starting to make its way to the drive-thru, and Plant Power is one of the leaders in that movement. The San Diego-based restaurant already has two drive-thrus operating, with more on the way. Co-founder Jeffrey Harris joined the Foodbeast Katchup podcast and talked about the next step in plant-based restaurants, which is affordable fast food alternatives that can provide the same experience you get from more traditional quick service restaurants.  From trying to make vegan drive-thrus the norm, and striving to be the first 100-store plant-based restaurant, Plant Power could be the blueprint for the future of plant-based fast food.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Jeffrey Harris (@plantpowerfastfood) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:11:04
December 5, 2019
#104: Origin Story: Salt & Straw Ice Cream [w/ Co-Founder Tyler Malek]
Salt & Straw Ice Cream co-owner and flavor master, Tyler Malek, joins the Foodbeast Katchup podcast to tell the iconic ice cream shop's origin story. Malek takes us through an 8 year journey of what it took to make Salt & Straw what it is today. We also dig into his creative mind to get a glimpse of how he comes up with such wild flavors, including their current Thanksgiving feast-themed ice cream. From starting as a humble push cart with co-founder and cousin Kim Malek, to just opening its 20th location in Pasadena, California, we take a look at Salt & Straw's odyssey, which is just as unique as its flavors. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Tyler Malek (@tylerjamesmalek, @saltandstraw) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:00:37
November 27, 2019
#103: Booty O's, Pancakes & Wrestling w/WWE Superstar Xavier Woods
We've all had dreams of becoming a professional wrestler at some point in our lives, and Austin Watson, AKA Austin Creed, AKA Xavier Woods, is actually living out that wild dream. Austin joined The Foodbeast Katchup to talk how food has shaped his on-screen persona. From he and his tag-team partners, "The New Day," launching an official cereal called "Booty O's," to throwing pancakes at audience members, nighty, food has become an integral part of his identity. Austin also discussed his personal diet, his road back from an Achilles injury, and growing up as video game, cosplay and music nerd, all which helped shape not only his WWE character, but his wildly popular UpUpDownDown gaming culture YouTube channel. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Austin Creed (@xavierwoodsphd) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:19:08
November 21, 2019
#102: Camel Meat Or Popeyes, We're All Hypocrites
Popeyes chicken sandwich fever hit yet again, and it was just as insane this time around. People have been shot at, gotten in fights, waited in long lines and created absolute madness for this little fast food sandwich. Just as crazy were the reactions to a Turkish restaurant’s viral video of a whole camel being smoked. The outrage over that video sparked not only a conversation over the lack of knowledge over other cultures' foods, but also questions over people being OK with one meat, but upset over another. Uproxx Life editor, Steve Bramucci, joins The Foodbeast Katchup podcast to help us break down the madness over these two phenomena. The crew addresses if there is a hypocrisy from people being OK with chickens being killed, but being disgusted over camel meat, which is very common in other countries. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Steve Bramucci (@stevebram) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:23:51
November 14, 2019
#101: High At David Copperfield
The Katchup Crew invades Vegas, and with a handful of new edibles, courtesy of Blum Dispensary, they embarked on a magic-filled adventure.  Trying to get that full Vegas experience, Elie, Geoff and Izzy made their way to see the great David Copperfield live.  Once the edibles kicked in, it was a whole other experience for the guys, and they documented it all from the good, bad and ugly.  The night was filled with magic, a weird Uber ride, and was capped off with a glorious taco experience. If you've ever wondered what a David Copperfield show is like, we've got you covered.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:42:47
November 7, 2019
#100: 2019's Top 10 Fast Food Game Changers Pt. 2
PART 2: It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year. Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 2 will consist of our arguments for No. 5 through 1, and if you haven't already, check out Part 1 of the podcast where the guys argue over Panda Express, Starbucks and Subway's placements on this list.  Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come. #5: 2:23- Del Taco lets you put Beyond Meat on every single menu item. #4: 13:51- KFC shocks world with plant-based fried chicken. #3: 29:41- Krispy Kreme uses magic to stuff donut rings with cream. #2: 35:10- Popeyes unites the country with a chicken sandwich. #1: 50:44- Carl's Jr./Hardees had a surprisingly innovative 2019, making plant-based burgers accessible nationwide, and even creating a CBD-based burger.  We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us. --- Guys, all the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Costa Spyrou (@outhereflourishing) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:14:18
November 1, 2019
#100: 2019's Top 10 Fast Food Game Changers Pt. 1
It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year.  Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 1 will consist of our arguments for No. 10 through 6, while Part Two will consist of the top 5. Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come.  #10: 5:24- Pieology's game changing pizza crusts and ingredients. #9: 22:15- Starbucks makes moves with app technology and sustainability. #8: 33:52- Subway's healthy collabs for milkshakes and plant-based meats. #7: 44:23- Panda Express brings a unique Chinese flavor experience nationwide with Szechuan.  #6: 57:15- Halal Guys brings legitimate Middle Eastern-style lamb to the mainstream, nationwide. We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Costa Spyrou (@outhereflourishing) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:07:59
October 31, 2019
#99: The Legend of The Coney Dog
It's often hard to pinpoint the origins of common foods around us, but perhaps the strongest case for the chili cheese dog comes from American Coney Island.  This week, Chris Sotiropoulos, co-owner of American Coney Island, tells the story of how his grandfather started pouring his Greek-style chili on hot dogs, and started a chili dog wave from small food cart in the heart of Detroit.  They've been serving up the classic Coney Island-style dogs for over 100 years, and Chris explains the secret to that longevity, the obstacles of being open 24/7, 365 days a year, and the company's big move to Downtown Las Vegas, where their famous chili is now being poured for west coasters.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Chris Sotiropoulos (@Americanconeyisland) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:04:03
October 24, 2019
#98: Oaxacan Me Crazy: The Mezcal Episode
Mezcal could very well be the next tequila, and Bricia Lopez is leading the charge in that revolution. The "Oaxacan Princess" joined the Katchup Podcast to talk about Mezcal's growth in Los Angeles, and what it means to have a Mezcal-focused bar opening on the Vegas Strip, as "Mama Rabbit" just opened at Park MGM.  Bricia also gets into Oaxacan culture, the intricacies of Oaxacan food, and why the Mexican state needs to be a travel destination. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Bricia Lopez (@bricialopez) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:28:25
October 18, 2019
#97: Unlocking The Vegas Food Scene
Las Vegas is a wild, fast, and irreverent city. No one embodies all those traits quite like Drew Belcher, founder of UNLOKT Las Vegas, one of the go-to food sources for locals and visitors alike.  In this episode, Belcher penetrates through the ins and outs of Vegas food, nightlife, and even what it's like to work at the world famous clubs.  A Las Vegas native through and through, Drew has spent the last six years searching for and featuring the best eats in the city, and not just on the strip. The food scene is vibrant away from Las Vegas BLVD, and no one knows the go-to spots quite like him.  With unique stories of serving millionaire high rollers, catching Leonardo DiCaprio turning up, and even the audition process to work at Wet Republic day club, Belcher offers a unique perspective to Vegas. This is the ultimate Las Vegas foodie episode and a guide to the city like you've never seen before.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Drew Belcher (@unlokt) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:16:51
October 10, 2019
#96: Meth, Addiction and The Vegas Foodstagram Scene
You never know what someone had to go through to get to where they are, and no story embodies that better than Paul Ryu's AKA @ryusauce. After leaving South Korea on his own at 13, Ryu's life hit a tailspin filled with partying, addiction, run-ins with the law, and almost losing everyone close to him.  In an inspiring story of redemption, Ryu has been all over the Las Vegas food scene and even co-founded his own agency that is helping build that scene off the Vegas strip.  Listen in to his wild story and how he was able to turn everything around.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Paul Ryu (@Ryusauce) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:46:20
October 3, 2019
#95: Origin Story: Wolfgang Puck
Wolfgang Puck is arguably the most recognizable name in the food world, as things we take for granted such as TV cooking demonstrations, open kitchen restaurants, and even California-style fusions, can all be linked back to Puck. He is a household name with over 100 restaurants around the world, and is now a proud graduate of the Foodbeast Katchup podcast.  Wolfgang and son Byron Puck joined us, as we took a time machine into Wolfgang's life, learning exactly what he had to fight through to get to where he is, how he became THE most recognizable name in food, how he's grooming his son to follow in his footsteps, and how he has been able to adapt through the decades.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Wolfgang Puck (@chefwolfgangpuck) Byron Puck (@byronpuck) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast
01:23:40
September 26, 2019
#94: Boba Guys Is For The Culture Pt. 2 [w/ co-founder Andrew Chau]
"I just want to stop explaining boba to white people." That is the tongue-and-cheek goal of Andrew Chau, co-founder of Boba Guys as they strive to make boba drinks commonplace in the U.S. Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, as Chau gives no-holds-barred commentary throughout. Make sure to go back and listen to Pt. 1 on this conversation to learn the origins of Boba Guys, and some additional gems. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Andrew Chau (@bobaguys, @chaumeleon) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:21:11
September 20, 2019
#94: Boba Guys Is For The Culture Pt. 1 [w/ co-founder Andrew Chau]
Boba Guys is pushing to make bubble tea as common as sushi, and in a very rare podcast appearance, co-founder Andrew Chau joined us to share just how they're going to do that. In "episode one" of a two-part series we learn the origins of the Bay Area-based boba shop, how they started changing the perception of boba in the U.S., and why they pushed so hard for single-use plastic bans in California. Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, dropping Friday, September 20.  Stay tuned for that one, as Chau gives no-holds-barred commentary throughout.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Andrew Chau (@bobaguys, @chaumeleon) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:18:15
September 19, 2019
#93: The Most LA of LA Coffee Shops Is Now International [w/ @Alfred]
Alfred Inc. has become a staple in Los Angeles with Instagram-worthy drinks and a coffee/tea shop experience like no other. Founder Josh Zad jumped on the Foodbeast Katchup podcast, shared how it all came to be, and how he transitioned Alfred's success into a successful international brand, opening Alfred Tea in the heart of Japan.  Zad also shared how the success of his shops have opened the door to a new Mexican style called "Calidad," that is already being sold in over 600 U.S. locations. For the first time since the incident, Zad also opened up about the infamous Kawhi Leonard ban and explained the whole situation, trying to finally put the whole thing to rest.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Josh Zad (@alfred, @alfredtea, @calidad, @joshfromalfred) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:22:51
September 12, 2019
#92: Breaking All The Sushi Rules
Sushi is a very traditional Japanese dish, and we've all known it to look a certain way, taste a certain way, and feel a certain way. Wave Asian Bistro in Mount Dora, Florida, however, is breaking all the sushi rules, taking the base elements and creating 16-pound sushi doughnuts, sushi pizza, sushi fries, and much more. Under the tutelage of his father, who also ran a Japanese restaurant, Jonathan McKinney opened Wave and in a few short years has made "breaking the internet" a habit. We talked with McKinney and partner Kelly Leech, as they showed us what the process of creating these insane dishes, the reception they've received, and how social media marketing has affected their business. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guests: Jonathan McKinney (@wavemountdora) Kelly Leech (@wavemountdora) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:10:34
September 5, 2019
#91: Prison Food Culture w/ An Ex-Con
If you've ever wondered what it's actually like inside a prison's walls; author, entrepreneur and ex-con Andrew Medal jumped on The Foodbeast Katchup podcast to give us an unflitered look. Fully embracing his checkered past, Medal's new book, "Don't Drop the Soap," details prison culture, slang, and tons of recipes that he had to learn on the fly.  From sneaking food into his cell to hand-make alcohol, to using trash bags to make ice cream, Medal had to MacGyver his way to a decent meal. He also compares prison food experiences compared to media interpretations. Medal shared the story of how he ended up in jail, how it affected his businesses, and how he couldn't even get a job at Starbucks after getting out. Medal also shared his current efforts in prison reform, and tech business efforts.   Find his book, "Don't Drop the Soap," out now on Amazon.com.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Andrew Medal (@andrewmedal) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:20:09
August 29, 2019
#90: From Iconic Streetwear To Food Fests w/ Ben Hundreds
The Hundreds is a pioneer in the Los Angeles streetwear game, and co-founder Ben Shenassafar, AKA Ben Hundreds, joins the Katchup to talk about their new Family Style Food Festival, the stories behind The Hundreds past iconic food collabs, and he also helps us settle the war between Popeyes and Chick-Fil-A’s chicken sandwiches.  Ben gets into the nitty gritty of putting together the Hundreds Family Style Festival, getting L.A.’s best restaurants such as Howlin’ Rays, Jon & Vinny’s and Felix Trattoria to mix it up with cultural icons such as Chinatown Market, Mr. Cartoon and Joshua Vides.  Ben also goes into storytime mode, reminiscing over The Hundreds food collabs with the likes of Tapatio and Pepsi.  The Katchup crew also try the new Popeyes chicken sandwich with Ben, and they all chime in on the current battle going on between the fried chicken icon and Chick-Fil-A.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Ben Hundreds (@benhundreds, @familystylefest, @thehundreds) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:11:16
August 22, 2019
#89: High At: An Underground Cannabis Swap Meet
When Elie got invited to a secretive event by a friend, he was under the impression that it was going to be a dinner. The closer the day came, he had his suspicions, and eventually realized he had just committed to an underground cannabis swap meet.  The guys popped in some edibles, went to check it out, and had quite an eventful experience.  Geoff and Elie recap their night and talk about how these type of sesh's are still part of cannabis culture, despite weed being legal in California.  Also, if we get 40 reviews on the Podcast app about Elie eating a "cookie crisp bar," by the time Elie gets back from Europe in the next episode, he will eat all 500 milligrams of that cookie edible, at once. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick)   Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:16:28
August 15, 2019
#88: The Indian American Love For Taco Bell
Virali Dave recently discovered that her family's affinity with Taco Bell was shared throughout several pockets of the Indian American community.Dave explains her experience growing up as an American Indian immigrant, and how Taco Bell has evolved into a cultural phenomenon. Several factors come into play, including affordability and Taco Bell's dietary flexibility make it the ideal fast food. The Katchup crew, with Food beast's Reach Guinto filling in for Elie, also talk about Subway's fight for relevance, this time announcing a partnership with Beyond Meat. They also get hit with a bit of nostalgia, trying out the all new Otter Pops, which have removed all artificial ingredients. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Geoffrey Kutnick (@geoffreykutnick) Reach Guinto (@reachguinto) Your Guest: Virali Dave (@virali) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:12:20
August 9, 2019
#87: Snoop Dogg Headlining A Noodle Festival
With "Foodbeast Presents: Nood Beach" less than a month away, the guys detail what to expect at the Southern California food and music festival. From Snoop Dogg headlining the music side of things, to unique food experiences such as VIP Lobster Bottle Service, and even competitive eating competitions, the beachside festival is sure to be one for the record books. Conversation starts at (01:34).  The next bit of news comes in the form of food delivery services proving to be increasingly troublesome. From recent stories of Door Dash screwing its drivers out of their tips, to GrubHub faking mom & pop websites, the whole business model can be called into question, and the Katchup crew does just that. Conversation starts at (30:49).  With examples of sketchy pay systems, taking advantage of folks in desperate need of a quick buck, these delivery services prove to have problem after problem, but we all play into it. Geoff gets pretty heated over all these tactics, while Elie feels they're all just waiting for automated cars to take over the human delivery system.    If you've made it this far down in the episode description, have yourself a pomo code for $10 off the Nood Beach festival. Use "foodbeast3" at checkout, and come party with us in Huntington Beach, CA this September 1.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick)   Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:14:59
August 1, 2019
#86: LA's All-You-Can-Eat Wing Festival
It's summer festival season, and we talk through the only two So-Cal festivals that matter; Wing Fest, and Nood Beach.  Lawrence Longo, founder of the Off The Menu App, eater of 365 Burgers in 2018, and the man behind LA's upcoming Wing Fest, joins the Foodbeast Katchup podcast to talk about what it takes to actually put together a festival of this magnitude.  The crew also tries Panda Express' new Sichuan spicy chicken live, giving their first thoughts, along with talking about the grocery store ice cream licking trend that unfortunately has become a thing.  Off the Menu Presents: Wing Fest, will take place Monday, July 29 at Mel's Drive-In, 8585 Sunset Blvd, West Hollywood, CA 90069. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Lawrence Longo (@bigshot) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:07:53
July 25, 2019
#85: Origin Story: Coolhaus Ice Cream
It all started with an engineless postal service truck that was bought off Craigslist in 2008, and has led to an ice cream brand that now is being distributed in over 7,500 grocery stores.  Coolhaus ice cream co-founder and CEO Natasha Case joins the podcast and talks about the company's humble beginnings, the bumpy roads, all the way up to its current successes.  From tricking Triple-A into towing their broken down truck to Coachella, to dazzling foodies with odd flavor combinations, to what it takes to get a spot in a grocery store, Case gave a full inside look at evolution of their ice cream brand that changed the way we look at artisanal ice cream.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Natasha Case (@coolhaus) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:19:40
July 18, 2019
#84: Charging Influencers Double
Having a ton of followers can get you a lot of free stuff if you know how to work it, but one ice cream truck is fighting back against these free handouts. Joe Nicchi, owner of L.A.'s CVT ice cream truck made waves this week when he announced he would not only reject any requests for free ice cream in exchange for an Instagram photo, but would actually make "influencers" pay double. On today's Katchup episode we're joined by Stephanie Breijo, the Time Out LA editor who interviewed Nicchi, as we talk about influencer culture, and if it has a place in the marketing world. We also dig into Alfred Coffee's bold decision to ban Kawhi Leonard, along with the Los Angeles Clippers players from its shops, and Starbucks' new Tie-Dye Frappuccino. Come Katchup with us on the most important news of the week. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Stephanie Breijo (@breij) Produced by: Isai Rocha (@isairocha) ---- Follow us! Twitch https://www.twitch.tv/foodbeast Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:05:43
July 11, 2019
#83: The Hug Life Chose Me
While plant-based ice cream is not necessarily a new concept, there's a southern California ice cream shop that's destined to be the plant-based Baskin Robbins. Hug Life Anti-Dairy Ice Cream is changing the way you look at vegan ice cream, and co-founder Johny Tran joined thee Foodbeast Katchup to tell us how it all started. Tran is changing minds and trying to reverse prior bad plant-based ice cream experiences you might have had.  With amazing flavors, and zero tummy aches, Hug Life could prove to lead the way in the future of ice cream.  ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
52:38
July 5, 2019
#82: High On Baseball... And Edibles
After experiencing Medieval Times high as kites, the Katchup crew continued its mission of replicating nostalgic events under the influence of new cannabis-infused snacks. This episode, they guys popped in some edibles and ate their way through Angels Stadium in Anaheim, CA. On a mission to find the best food in the stadium, Elie and Geoff scoured every corner, on every level, in an attempt to satisfy their case of the munchies. A very high Elie spent a lot of the night arguing the legitimacy of baseball as a sport, while Geoff was irrationally terrified of being judged by the way he was eating in public. The guys tried their best to document the night's happenings, with a sober Producer Izzy there confirming and denying what actually happened. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:17:27
June 27, 2019
#81: From Dropout To Serial Restaurateur w/ Andy 'Cool' Nguyen
Afters Ice Cream is arguably one of the hottest ice cream chains in the world, and was actually Andy Nguyen's first foray into the food and restaurant world. Before Nguyen changed the ice cream game and became a serial entrepreneur, he was a less-than-impressive student just trying to find his way in this world.  Nguyen hopped on The Foodbeast Katchup podcast in a very raw interview, talking about his troubles as a high school student, being talked into real estate despite having no knowledge, and eventually discovering that he has a knack for helping build restaurant concepts.  With over 15 different restaurants under his belt, Nguyen left his mark on Orange County, Los Angeles, and as he revealed in the conversation, the Las Vegas Strip is next.  Listen to his journey, and how he learned to be an restaurateur on the fly. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on the Apple Podcasts App are also incredibly helpful, if you enjoyed an episode, please do drop us some love on social media, too.
01:38:25
June 20, 2019
#80: Star Wars Galaxy's Edge: A BREAKdown
Disneyland's much anticipated Star Wars land, a Galaxy's Edge, has finally opened to the public. After visiting twice since opening, The Katchup's Elie Ayrouth, a resident Disneyland Annual Passholder has some very specific feedback on the dedicated Star Wars experience. To add fuel to the fire, friend of the podcast Bobby Navarro, another Disney fanatic who's been THREE times, joins in on the fun.   Along with Geoff's inquisitive nature, the three breakdown the good, the bad, and the confusedly ridiculous elements of Disneyland's newest land, Star Wars Galaxy's Edge. No food, droid or boba-filled cocktail is left un-sipped on this episode, and we tell you EXACTLY what to spend your money on during your first visit to Star Wars Galaxy's Edge.   Follow us on Instagram: instagram.com/foodbeastinstagram.com/thefoodbeastkatchup   Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)   Your Guests: Bobby Navarro, Events & PR @ Foodbeast, Also Disney fanatic ( @bobbybeenthere)   Produced by: Isai Rocha (@izzy_serious) ---- Email us any questions or thoughts: thekatchup@foodbeast.com
01:12:02
June 17, 2019
#79: Origin Story: House of Blues
Another great week in the world of KATCHING UP with the coolest people in the food game.   This week's guest is Michael Grozier, House of Blues employee #1. House of Blues is a rock & blues-themed music chain with Southern food that was founded back in 1992! Under the tutelage of Hard Rock Cafe and House of Blues founder Isaac Tigrett, we talk about what it was like on opening day 1992, what it was like having your company bought out by Live Nation, and becoming the country's largest music venue chain spanning almost 3 decades! From a 180-sq foot venue in Cambridge, Massachusetts in 1992, to over 11 locations nationally, 2300+ shows annually and over 2,500 employees, the building of this empire is a roller coaster story you don't want to miss!     Follow us on Instagram: instagram.com/foodbeastinstagram.com/thefoodbeastkatchup   Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)   Your Guests: Michael Grozier (House of Blues Employee #1, EVP of Operations Live Nation Clubs & Theatres) Walter Sawicki: National Restaurant Director, House of Blues   Produced by: Isai Rocha (@izzy_serious) ---- Email us any questions or thoughts: thekatchup@foodbeast.com
01:15:09
June 7, 2019
From Jail To Fusion Powerhouse, The Story Of Fatima's Grill
The Katchup episode we spent with Ali Elreda of Fatima's Grill was one of our personal favorites, and one of the most listened to episodes in the catalog. With Fatima's Grill's continued growth, we figured this week would be a good time to bring this episode back up for new listeners who may not have heard this incredible story.   ---------   We dive into prison food through the eyes of a man who worked the kitchen, only to open his own 'Insta-famous' restaurant years later. Self-made entrepreneur, Ali Elreda of Fatima's Grill, joins The Katchup podcast and touches on his troubled past, using Instagram as a tool to launch a restaurant, and why everyone is obsessed with Hot Cheeto menu items.   Follow us on Instagram: instagram.com/foodbeastinstagram.com/thefoodbeastkatchup   Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)   Your Guest: Ali Elreda (@faasgrill)   Produced by: Isai Rocha (@izzy_serious) ---- Email us any questions or thoughts: thekatchup@foodbeast.com
01:10:13
May 31, 2019
#78: NBA's Secret Eating Habits w/ ESPN's Baxter Holmes
NBA players are often seen as larger than life personas, and inaccessible, but ESPN Senior Writer Baxter Holmes has found a way to unify them with the common fan, through food.  Holmes has covered the NBA for nearly a decade, and has uncovered some of the league's biggest eating quirks; from a league-wide obsession with peanut butter and jelly sandwiches, to the Portland Trailblazer's almost necessary caffeine addictions.  The legendary Holmes joins the Foodbeast Katchup Podcast and shares these peculiar moments with us, what led to him pursuing these stories, and how they carry a humanizing effect toward people who are often just seen as figures we watch on TV.  Holmes goes in-depth in discussing how San Antonio Spurs head coach Greg Popovich has built a special team camaraderie through intimate dinners, how wine became a hobby for several players, and even how he found out Kobe Bryant consumed bone broth as part of his daily health routine.     --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:20:05
May 23, 2019
#77: World's Best Pizza Lands In Hollywood
Italy is the birthplace of pizza, and while many try to replicate the classic Neapolitan style, there's nothing quite like the real thing. Well, now one of the oldest pizza shops in Italy has touched down on U.S. soil for the first time, as L'Antica Pizzeria Da Michele just opened in Los Angeles, California.  Considered by many, including the whole Foodbeast office, the best pizza in the world, da Michele has been the go-to pizzeria in Naples for almost 150 years.  With imported ingredients, a classic two pizza menu, and a one-of-a-kind atmosphere,  Da Michele is now bringing a taste of Italy to Hollywood.  On this episode of The Katchup, we talk to Francesco Zimone, the man responsible for making the groundbreaking move happen. Zimone explains what it took to convince the pizzeria's family to give their blessing, why he chose Los Angeles to bear this historic pizza, and the obstacles he had to maneuver through before opening the hottest new restaurant in L.A. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:15:20
May 16, 2019
#76: Lao Chef Calls Out Foodbeast
After Foodbeast posted a video highlighting a restaurant and a special menu they called the "Lao Table Feast," a Lao chef spoke up for the underrepresented community and called out the content within the video. Saying that there was not a single Lao dish on the menu, chef Saeng Douangdara accused Foodbeast of misrepresenting the culture. In a tense conversation about culture, the Katchup crew strived to learn more bout Lao cuisine, how its history connects to Thai-American food, and how lesser known cuisines can be better highlighted in media.  In this episode, we learn about the how Lao people came to the U.S., why they would hide their food under the "Thai" name, and what it has taken for the community to get exposure for its home cuisine.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:12:15
May 10, 2019
#75: Beyond Meat Goes Public, Vegans Go Mainstream
Vegans were the bud of jokes for years, but with the rise of plant-based meats, and the announcement that vegan powerhouse Beyond Meat is now being publicly traded, no one is laughing anymore. From Del Taco to Burger King, plant-based meats are really hitting their stride in major restaurants, and it is becoming a social norm faster than anyone could have predicted.  On this week's episode we bring in chef Skyler Tanksley, co-founder of Munchies Vegan Diner, and our resident food scientist Constantine Spyrou to break down the current plant-based movement, and what we can expect in the future.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:24:46
May 2, 2019
#74: An Epic Meal Talk w/ chef Josh Elkin
Chef and TV personality Josh Elkin got his cooking chops with a Canadian-based YouTube food show that took the world by storm in 2010. Elkin was one of the original members of Epic Meal Time, a show where a group of friends amazed, disgusted, and ultimately intrigued millions of viewers with food creations that were never thought possible, such as Fast food lasagna, giant bacon-wrapped burgers, and even a literal pizza palace. Josh joins the Katchup and gives a behind the scenes look at what it was like to help build that Epic Meal Time brand, and how it shaped who he is today. Elkin has built his brand on creating some of the most insane food combinations you'll ever see. From his famous Poutine Tornado in 2015, to his more recent binges of turning anything from hash browns to Fruity Pebbles, into taco shells, Josh is the original stunt food artist.  For the first time ever, Elkin publicly details his highs, lows, and the brutal growing pains of being part of skyrocketing show with no training manual. It all leads to a triumphant realization of what his strengths in this food space really were, as Elkin's story is one of grit and determination to pursue a passion by any means necessary.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:39:19
April 26, 2019
#73: High At Medieval Times
Medieval Times is known for its classic dinner + show experience that takes you through a story of knights fighting for supremacy.  It was quite the experience as kids, and the Katchup crew thought it would be interesting to go back as adults. Oh yea, and go back high as a kite. Geoff and Elie tried a few different edibles, jumped in their Ubers and with a sober Producer Izzy observing, experienced the nostalgic medieval show in a unique state of mind.  The trio reported back, detailing the dinner, the constant feeling of confusion and overall pretty damn good time at the Buena Park, California location.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:22:33
April 18, 2019
#72: Don't Call it A Comeback: What The Michelin Guide Will Do To LA's Food Scene
With news dropping that the Michelin Guide is returning to California after a 9-year absence, we brought in Farley Elliott of Eater.com to explain exactly what that means for the city of Los Angeles, its food, and why we should or shouldn't care.  The guide itself is highly regarded around the world, and has been a go-to for food connoisseurs, for decades. If there is one person who is completely in tune with the Los Angeles food scene, it is Elliott. Priding himself on being the first to report restaurant openings, closings, and pretty much anything happening within the Los Angeles food infrastructure, there is not much that gets by the seasoned reporter.  In this episode, Elliott also touches on ruffling the feathers of restaurateurs, how he gets the scoop before anyone else, and some of the up-and-coming trends in the L.A. food scene, i.e. Tijuana street-style tacos.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:18:50
April 11, 2019
#71: The Michael Bay of Food Videos
Whether it's a Food Network recipe, or something you randomly caught on a Facebook post, food videos have become formulaic. They don't always leave much room for creativity, but that can all change, and we're beginning to see it through award-winning director/producer David Ma. Ma has brought food to life through his visually stunning concepts, and is leading the charge against the typical food videos you see today. Ma gained notoriety through his "Food Films" series, which displays food recipes in the style of famous directors, from Michael Bay to Quentin Tarantino, and has even caught the eye of some of those directors.  Ma joins the Katchup to talk about what it's like to produce a visually appealing recipe video, commercial, his passion projects, and how he keeps his creative visions in tact in a world that expects videos to look a specific way.  Ma is the Michael Bay of food videos, and when it's all said and done, the landscape might never be the same.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:28:56
April 4, 2019
#70: The TRUE American Food No One's Talking About
When you think of American food, you probably think of burgers, hot dogs, or apple pie, but if we dig deeper, indigenous food has been so stripped away from American culture, that we don't even think twice about it. On this week's Katchpup episode, we are joined by Uproxx's Steve Bramucci, and an extra special guest in writer Zach Johnston, who has made it his mission to bring indigenous, American Indian food to light.  Johnston explains what indigenous food actually consists of, gives a brutal current and historic look at what reservations life is like, and highlights indigenous chefs who are trying to bring American Indian food into the mainstream.  *Note* "American Indian" and "indigenous" were both terms preferred by Johnston in the conversation. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:26:43
March 28, 2019
#69: Inside The Selfie-Powered Vending Machine
A pair of Instagram-powered vending machines have appeared in Los Angeles and California. The concept is simple: The Dream Machine gives you a specific hashtag, you take a selfie, post it, and receive a randomly chosen prize within the vending machine, including Nissin Cup Noodles, videogames and gift cards. The vending machines definitely gives off Black Mirror vibes, providing a sneak peek into a world where social media is used as currency, which may or may not scare you. Admittedly, Foodbeast is behind these insane machines, and we talked to the two geniuses who built them, essentially from scratch.  Developers Rudy Chaney and Christopher Abouabdo explain what it took to create something that didn't exist, had no blueprint to follow, and resulted in a futuristic concept that has had people flocking to the Del Amo Fashion Center in Torrance, California, and the Las Vegas South Premium Outlets in Las Vegas, Nevada.   --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:21:47
March 21, 2019
#68: She Is The Shrimp Daddy
On a whim, June Quan quit her job at a law firm, and with no set direction, jumped head first into the food blogging world. Eventually finding herself in the restaurateur world, she co-owns three popular restaurants (Shrimp Daddy, Chichi Dango, and Sip Matcha) in Southern California.  June joins the Katchup to explain the difficulty of leaving a steady job in order to chase a dream. She details how she used social media to her advantage, building a voice that people can trust, and using that to launch successful restaurant concepts.  Quan also delves into the process of working with business partners you can trust, and going the "food stall" route with her restaurants.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:23:32
March 14, 2019
#67: The Trial of Foodbeast vs. The Magical Burger (w/ Bear D'Egidio)
Foodbeast has made its fair share of enemies in the past, but its not often those foes shows up Foodbeast HQ and hash things out in real time.  Entrepreneur Bear D'Egidio has seen success in multiple avenues, from paintball parks, to clothing lines.  In his first foray into the food world, he has already created a major buzz with his marshmallow-smothered, flashy Magical Burger. Celebrities across the country traveled to Irvine, California just to try this burger and support D'Egidio.  Foodbeast was not impressed, and had no interest in covering the colorful burger.  D'Egidio felt personally attacked and made his way to the Katchup podcast to clear the air, discuss his business acumen, the reception to his loud marketing tactics, and his unorthodox approach to becoming a restaurateur. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:25:48
March 7, 2019
#66: Cooking With FaZe Clan, Esports' Most Notorious Team
The FaZe Clan is esports' most popular video gaming group in the world, and we spoke to their chef to get an inside look at that extravagant culture. Being a gamer himself, Jose Delossantos, AKA FaZe Cheo, essentially grew up with several of the original FaZe members, as the members typically live together in $10 million mansions. Cheo's cooking ability afforded him the title of the clan's official chef, and as a fly on the wall, gives us insight on what it's like to live in a house that doubles as a business, being a father figure, albeit a young father figure, to a group of 17 to 22 year olds, and what the eating habits of these pop culture figures are really like.  The gaming world has blown up into budding businesses for kids who spend hours in their homes, and Chef Cheo has had an inside look at that meteoric rise.  ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: FaZe Cheo (@fazecheo) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeast instagram.com/foodbeastkatchup Facebook: www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast
01:30:19
February 28, 2019
#65: Building Your Own Pizza Experience
The Pizza Press has taken its build-your-own pizza experience across the country, but it all started in a little shop across from Disneyland.  Founder and CEO Dara Maleki joins the Katchup and tells how he built the Pizza Press from the ground up, creating a resort-like experience in each restaurant, and why it is important to establish a value-based culture in each shop.  Maleki also explains the process of franchising, how he came up with the 1920s newspaper theme, and how delivery apps such as Postmates and Uber eats suck businesses dry. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:32:10
February 21, 2019
#64: Exposing Fake Food w/ A Fraud Expert
If you've ever ordered sushi in Los Angeles, or red snapper fish, well, anywhere, there's a good chance you've been duped and affected by food fraud. Dr. Rosalee Hellberg, food fraud expert out of Chapman University, joins The Katchup to school us on food that is often mislabeled and passed as something else. From seafood to wine, there are sketchy practices being conducted on food all around us. Thankfully, researchers such as Dr. Hellberg are here to discover these fraudulent doings and expose them to the world.  ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:20:14
February 14, 2019
#63: Let's Talk About Body Image
Personal trainer and wellness coach Anne Phung joins the podcast, and takes us through her own struggles with her body image. A former Miss Vietnam winner, societal norms would tell us her pageant body is the goal, but that wasn't the case for her. Phung takes us through the unhealthy route she took to maintain that type of body, how it affected her mentally and emotionally, and even leading to a period of unhealthy weight gain. After years of fighting with her body and its image, she found a physical and mental balance, learned to love the process of finding that balance, and now strives to help others do the same.  The Katchup crew shares its own personal relationships with food, the struggle for balance while being a Foodbeast, and work through the health issues with the help of Phung's expertise.  ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:28:36
February 7, 2019
#62: 100 First Dates
First date intricacies are hard to navigate, and on top of being a nervous wreck, you have to figure out a fun way to feel out someone for the first time. With over 100 first dates under her belt, Ashley Rodriguez, of @firsrdatela on TikTok and Instagram, joined The Katchup to help us stop overthinking the dating scene. Deep diving into first date etiquette, first date horror stories, and first date successes, The Katchup crew finds out how to make dating about the experience, not just the romantic outcome. ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:27:17
January 31, 2019
#61: "Breakfast" Is Officially Canceled
Breakfast is no longer "The most important meal of the day," as it is now often skipped by folks rushing to work, rushing to school, or even dieters who fast.  For years, marketers have pushed us toward cereals, oatmeals, bacon, yogurt, and basically anything they want us to spend our dollar, but Americans seem to be moving toward a culture that is not only neglecting those tactics, but breakfast as a whole.  The Katchup crew discusses its waning interest in traditional breakfast, how diets have changed breakfast over the years, and the perceived importance of breakfast.  They also dig into how marketing has specifically influenced our breakfast habits, as far back as 1920, when Beech-Nut Packing Company convinced consumers that bacon and eggs were essential and healthy, to current times where handheld pies such as a Pop-Tarts are considered "breakfast."  Have we all been duped into believing breakfast is more important than it is? Let's discuss. As far as we're concerned, IT'S CANCELED. ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:35:27
January 24, 2019
#60: The Quesadilla Kingpin [w/ @AllFlavorNoGrease]
From selling weed, to selling candy, and eventually selling quesadillas in his front yard, Keith Garrett, owner of All Flavor No Grease, transformed his life within the rugged streets of Watts, California. What started with fat jokes, being ironically teased by neighborhood friends to sell tacos, turned into a full-fledged business for Garrett. Many know Chef Keith’s quesadillas, as they have been recognized by fans across the globe, but The Katchup crew wanted to get to know the man behind the grill. In the process, we met Sammy, an alter ego of sorts, and what everyone knew Garrett as growing up. Sammy talked about growing up in the ‘hood, how his quesadillas came to him in a literal dream, and pausing the violence between two of L.A.’s most prominent gangs.  When it comes to business, that's when "Keith Garrett" comes back to life, as we learned about the value of hospitality, treating everyone like family, and the growing pains of opening his first brick-and-mortar restaurant in Santa Ana, California.  ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:28:37
January 17, 2019
#59: Are Asians Allowed To Make Churros?
When accused of cultural appropriation, Jed Cartojano used his social media platform to address the issue of race, and who can cook whose cultural food.  Cartojano is co-owner of The Loop Churros, on of the most viral dessert shops in Southern California, and felt the need to respond to a comment that said: “Kinda disappointing when it’s Asians running a Churros joint probably can’t even pronounce the rolling “R” in it right.” Jed explained how churros are a cultural food in his home country of the Philippines, why he chose to open a churro restaurant, and how it has managed to thrive over the years.  The Katchup crew touches on their own cultural foods, what the line is for other cultures to cook them, and when the outrage might be warranted.  The conversation of race and food is often an uncomfortable, but the guys fearlessly tackle it head on.   ---- Follow us on Instagram: instagram.com/foodbeastinstagram.com/foodbeastkatchup Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick) Your Guest: Jed Cartojano (@dailyfoodfeed, @theloopchurros) Produced by: Isai Rocha (@izzy_serious)
01:42:33
January 10, 2019
#58: Behind The Scenes of Netflix's 'Final Table'
Chef Timothy Hollingsworth was already considered one of the best chefs in the U.S., his victory in Netflix's The Final Table competition put him in rarefied air.  Hollingsworth joined The Katchup, and talked about his victory for the very first time since the Netflix series launched in November. While every cooking competition has notable chefs throwing down head-to-head, Netflix threw its weight into a show with the absolute best of the best, quite literally around the world, and asking them to cook dishes from around the world. With insane stage setups, a pressure-building premise, and a room full of chefs with crazy accolades, Hollingsworth took the competition in stride, beating out 23 other world-class contestants.  Chef Tim took us behind the scenes of The Final Table, shared how he paid his dues in the industry even without culinary experience, and what it takes to successfully run a high-end restaurant.  The Katchup crew also discusses how cooking shows have become background noise of late, and how The Final Table is not only bearable, but for better or worse, it carries the Netflix binge-factor that you don't get from traditional shows on TV.   Follow us on Instagram: instagram.com/foodbeastinstagram.com/foodbeastkatchup  ---- Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)   Your Guest: Timothy Hollingsworth (@cheftimhollingsworth)   Produced by: Isai Rocha (@izzy_serious) ---- Email us any questions or thoughts: thekatchup@foodbeast.com
01:44:38
January 3, 2019
#57: Holiday Edition: How Afters Made Ice Cream Cool Again
Hey, Katchup Gang! As we get ready to say hello to 2019, we wanted to gracefully close with our most popular episode of the year! Thank you all for tuning this year, as we've explored some of the most fascinating food happenings, with some of the most fascinating people in the food industry. We're grateful for every ear that hears, and all the feedback as we try to tell the best stories that the culinary would has to offer.  Happy Holidays from the Katchup and Foodbeast Crew! ---- Back in September, Afters Ice Cream co-founder, Scott Nghiem, stopped by and talked about building one of the nation's fastest growing ice cream companies, what it took to bring ice cream back to social relevance, and taking advantage of the internet before it became the norm. In less than five years, Afters Ice Cream has built 26 locations around California, generate over $10 million in annual revenue, and pushed the culture of seeking out food to post on social media, starting with their famous Milky Bun ice cream donut sandwich.  Nghiem tells how it all went down in this incredible story of endless hard work and jumping on opportunities.  ---- 3:22- What 'Afters' Acually Means  4:18- Scott Nghiem's Childhood 11:10- Using Dial-Up Internet To Sell 19:04- The Afters Ice Cream Origin Story 24:04- Boom of 'Food News' 28:35- Ice Cream Industry Was Slowly Dying 32:21- Designing A Fashionable Ice Cream Culture 37:07- Birth of The Milky Bun 43:17- Applying Sneaker Culture to Food 52:30- Keeping Up With The Times 1:06:50- Making Quality Food, Not Just Trendy Food 1:10:00- New Age Entrepreneurship  ---- Follow us on Instagram: instagram.com/foodbeastinstagram.com/foodbeastkatchup  ---- Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)   Your Guest: Scott Nghiem (@scottafters)   Produced by: Isai Rocha (@izzy_serious) ---- Email us any questions or thoughts: thekatchup@foodbeast.com
01:17:12
December 27, 2018
#56: Eating Cannabis: From Sketchy Snacks to Legit Industry
If you dabble in edibles, there's a good chance you've had a KIVA product. From their Kiva chocolate bars, Camino Gummies, Petra Mints, or the ever popular Terra Bites, the brand has a strong presence in the edibles industry throughout California, Arizona, Nevada, and Illinois. Kiva Co-Founder, Kristi Knoblich Palmer joined The Katchup, and discussed her dream to create a trusted cannabis product that tastes good as well. Palmer also took us through the stigma that comes with edibles, the company's unique internal drug policies, and why edibles cost so much more than your standard grocery store chocolate or candy.  Palmer gets in-depth with the hoops that edible companies have to jump through, as the product is one that governments still see as taboo.     --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:41:01
December 20, 2018
#55: The State of Food TV, Post Bourdain
The passing of Anthony Bourdain left a huge void in the food television landscape, and it is fair to wonder if it will ever be the same. In this week's episode of The Katchup, Uproxx's Steve Bramucci and Vince Mancini, also host of the FilmDrunk Frotcast, join us in discussing the good, bad and absolutely terrible in food TV, post Bourdain. Bramucci has dabbled in the travel food route himself, and Mancini has built a cult following through his weekly Top Chef Power Rankings. Personalities like Bourdain, Gordon Ramsay, and Guy Fieri forever changed the landscape of food television, but is is fair to question if the demand is still there. Even Netflix has gone "all in" on food, with its own shows like Chef's Table, Final Table, and an array of classic food programming.  With so many food shows being created left and right, we dissect the ones that are actually worth your viewership.  --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:30:08
December 13, 2018
#54: The Gut-Wrenching Feeling Of Closing Your Restaurant Doors
When it comes to the food world, Nathaniel Nguyen is a fountain of knowledge, opening several restaurants, putting his cooking to the test for years, and even sharing all his wisdom on Quora to millions.  Nguyen's creative concepts led to him catering for celebrities, opening multiple popular restaurants, but unforseen circumstances caused him to shift his focus. In one of the most emotional episodes in Katchup history, Nguyen took us through his journey from opening some of the most critically acclaimed restaurants in California, to the gut-wrenching feeling of closing the doors, and losing close relationships in the process.  ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:35:57
December 6, 2018
#53: The Art Of Getting A Deal On Shark Tank
Fans of Shark Tank have had the pleasure of watching budding entrepreneurs sweat it out in front of investors who can either help catapult, or rip apart their business plans. Nui Cookies, an up-and-coming keto cookie company, just had its own Shark Tank experience, hearing feedback from all five sharks, and even getting an offer from MLB legend, and new shark, Alex Rodriguez.   Nui Co-founders Kristoffer Quiaoit, and Victor Macias jumped on The Katchup to talk about their recent Shark Tank appearance. From the feeling of pitching to the high-profile “sharks,” to what it took to even get on the show, the partners shared the process to getting that Shark Tank stamp of approval.   Of course, plenty of work went in to their product itself, as they’ve created a low carb snack that is not only keto friendly, but has gained a cult following among those cutting sweets from their diet.  Hear their journey, from not even knowing how to use an oven, to getting offered a deal by A-Rod himself:    ----- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:28:33
November 29, 2018
#52: The Future of Mexican Food Looks Vegan
While vegan Mexican food might sound blasphemous in a culture rich in meats, Raul Medina, owner of Taqueria la Venganza, is quickly changing detractor's minds with his recipes.    Creating textures that legitimately look and feel like carne asada, carnitas, and even more obscure meats such as tripas, Medina is blurring the line of plant-based and traditional taco meats. Medina joins The Katchup this week and discusses what it's like to run a food popup with little to no help. Making his own breaks, and creating food that demands your attention, Medina is ruffling feathers not only in the Mexican community, but the vegan community, as well. Medina also touches on his family's battles with diabetes, which led to his own shift to veganism, and why he is pushing to serve a Latino community that is often aggressively resistant to plant-based food.
01:36:14
November 22, 2018
#51: Streetwear Is The Blueprint For Today's Restaurateurs
From 2 hour lines for sandwiches, to trendy merch collabs, today's food world has been heavily influenced by "streetwear" culture. This week we bring in Miles Canares, who curated the food installation for ComplexCon, and Foodbeast managing editor Reach Guinto, both who cut their teeth in the streetwear world.  Restaurateurs have created hype using similar tactics that The Hundreds, Supreme, and other popular street brands, as the two cultures collide more than you'd expect. We discuss the cultural successes of street-inspired food hubs such as Kogi BBQ, After's Ice Cream, and Howlin' Rays. Even Foodbeast itself was inspired by streetwear culture. As the years go by, the streetwear culture gets more deeply ingrained in food culture, and could continue in the future. ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:18:23
November 15, 2018
#50: The Granny With A Dirty Mouth And Clean Recipes
Peggy Glenn, AKA Granny Pottymouth, got her start as a 70-year-old actress who swore like a sailor for a PETA video. Since that vegan "Tofucken" recipe went viral, Glenn has started her own YouTube channel, teamed with Facebook Watch, and even has a recently-launched cookbook entitled, "Granny Pottymouth's Fast as F*ck Cook Book." On this episode of The Katchup, the sweet, yet sassy Glenn shares why she decided to stop holding back, and curses everything into oblivion. The Katchup crew also discusses the basis of making a cookbook with recipes a common person can understand. The trio then digs into what it's like for a grandma to build a brand in a constantly changing online world.  Granny Pottymouth has no patience for nonsense, and her cook book reflects that, making sure one can make these recipes fast, and even have leftovers for the next day.  ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:20:02
November 8, 2018
#49: Should Lettuce Be Banished From The Earth?
Our resident food scientist, Constantine Spyrou, joined The Katchup to explore his controversial article questioning lettuce's importance in the food world.  From its susceptibility to bacteria, negative effects on the environment, and lack of nutritional value, Spyrou makes his case on why lettuce should be "eradicated from the face of the earth." More importantly, he has drawn the ire of Foodbeast founder Elie Ayrouth, in the process. Lettuce has become a key fabric to American cooking, and the thought of its usefulness has never really been questioned, until now. Elie and Constantine had a heated back and forth in this episode, while Geoff Kutnick acted as moderator for a topic we didn't know would cause such a ruckus.  ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:22:26
November 1, 2018
#48: A Foodbeast Survival Guide To China
The Foodbeast crew made a trip to Suzhou, and quickly found out that it's not like any other travel destination. Our own Elie Ayrouth and Reach Guinto discuss the struggles of exchanging currency, internet censorship, and obvious language barrier, as our slightly ill-prepared staff had to learn how to make things work on the fly. While shooting episodes of Foodbeast's "Taste the Details" series, the team experienced the intricacies of Suzhou cuisine, from jumping live shrimp, to the best pork belly they've ever tasted.  Elie and Reach explain how they found places to eat that locals didn't even know about, what the China payment system is like, how to get around, and how several miscommunications led to some embarrassing moments. Listen in and learn from their experiences to better prepare yourself for any potential trips to the culturally shocking country.    ---- 5:35- The difficulty of getting visas 6:48- Why Americans don't travel to China 9:05- ATMs and U.S. credit cards don't work in China 10:15- Importance of WeChat, for everything in China 16:00- China doesn't cater to English-speaking tourists 22:10- The overall feel and atmosphere in China 26:27- Geoff teaches how to properly travel overseas 28:18- Why you should never wear green hats in China 32:20- Accidentally getting driven to a brothel 36:40- The crazy differences in fast food 38:56- Suzhou cuisine, jumping live shrimp 48:00- Suzhou has life-changing pork belly 52:06- Difficulty of finding restaurant info online 61:53- McDonald's kills it in China 67:34- Exploring without relying on technology 69:18- Tours and guides are a good starting point 73:15- Exploring the unknown makes traveling to China worth it ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:17:40
October 25, 2018
#47: The Only L.A. Taco Talk You'll Ever Need To Hear
Tacos are as much a part of Los Angeles culture as celebrity sightings and freeway traffic. You can find a taco shop on every corner, so how do you know which ones are legit, and which will leave you wanting more?  Kevin Wallace AKA @tacotalkwithkev embarked on a journey to review every L.A. taco shop possible. In less than a year, he has hit 100 spots, giving brutally honest ratings to them all on Instagram, and showing the world the good, bad and ugly in the taco world. Wallace is part of niche food critic community on Instagram that may proove to be the future of food reviews. In a social media space where food photos are soullessly displayed with little to no commentary, critics such as Kevin are trying to revive the lost art of thoughtful food reviews, coming from a trustworthy source. ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:23:13
October 18, 2018
#46: The Petite Competitive Eater Who's Shattering Records
In one year's time, Raina Huang has single-handedly changed the landscape of competitive eating. Not only does she have a 10-pound eating capacity, breaking records set by established veteran eaters, but she has built a brand around her eating like no other has.  From creating a wildly popular YouTube channel, using her abilities for restaurant marketing, and even taking advantage of her modeling chops, Raina has built a brand that allowed her eating to go from a fun hobby, to a sustainable career. In this episode of the Katchup, Raina explains the ins and outs of being a non-sanctioned competitive eater, and why she prefers it to being a contracted eater. She also talks being a female in this circuit, and how she plans on furthering her unique talents.    ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:04:01
October 11, 2018
#45: Kidnapping Rhett And Link's Chef For A Day
Rhett and Link's Good Mythical Morning has been one of YouTube's most popular shows for almost eight years, but 2018 saw them put an even larger focus on the culinary side, onboarding chef/author Josh Scherer to create wild foods on set, and take the show to an even higher level as Food Producer.  Scherer joined The Katchup, explaining what it's like creating insane foods for the show, such as $205 Big Macs, and $255 Crunchwraps.  Josh is no stranger to wild recipes, creating innovative foods such as ramen doughnuts, pizza waffles, and spicy tuna roll corn dogs under the online moniker of Culinary Brodown.  The podcast trio also discusses what it takes to write a cook book, the wild ride of online journalism, and low key Los Angeles restaurants you've probably never heard of.  ---- 3:18- Russian porn site steals Culinary Brodown monkier 5:08- Is college essential to creatives? 12:13- The diminishing value of writers 28:20- Creating 'Dream Foods' for Good Mythical Morning  37:16- Buzzfeed's recipe stealing problem 45:10- The art of creating in the digital age 52:50- Process of writing a cook book 107:45- building a unique personal brand 108:44- Best L.A. restaurants that don't photograph well ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:23:00
October 4, 2018
#44: Food Blogger Overcame Cancer, Changed How We Photograph Food
Michel Phiphak, AKA, @foodwithmichel changed the way everyday people photograph food for social media. Before crazy foods flooded our Instagram feeds, Michel set the standard for food presentation, and pioneered the importance of making the food you eat look appealing for the gram. Michel shared with us a very personal story with us, that not many of his followers know about, as he had to fight stage 4 cancer and poverty before becoming the Instagram celebrity he is today. ---- 1:15- [Katchup News] Del Taco first fast food with vegan Beyond Meat taco 17:28- Making your food look beautiful on Instagram  22:40- Creating original content, consistently 25:14- Finding your personal brand 32:55- Fighting Stage 4 Hodgkin's Lymphoma 48:10- Beating cancer and trying to get back on feet 56:10- Quitting job and making money on Instagram 1:01:34- Running social media accounts for restaurants 1:08:28- Struggle of separating social media from real life 1:19:55- Most overhyped food on social media ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:26:20
September 27, 2018
#43: The 'Kings of Fish' Who Rule California Seafood
The San Pedro Fish Market is a California tourist mega destination, the largest restaurant in California, and has created an excitement for seafood like never before. After their monstrous "Super Tray" went viral in 2017, freeways were backed up with people trying to get in on the action. With quality food, and a party-like atmosphere, the "Kings of Fish" have managed to keep the crowds coming in droves. The market's Tommy Amalfitano and Henry Ungaro joined the Katchup to talk about how the family built their seafood empire, what it's like shooting their "Kings of Fish" reality TV series, and how market originated as a front for a bookie. ---- 2:53- Seafood "Super Tray" Video Gets 51 Million Views 5:13- The Restaurant Caused Freeway Traffic Jams 12:58- Fish Market Origins 15:45- From Bookie Front to Legitimate Business 23:55- Fish Market to Sit-Down Restaurant 26:20- Running A Business With Family 29:57- Shooting An Unscripted Reality Food Show 35:50- Executing On A Vision, Decades Later 39:40- Vast Expansion Across California 41:35- Joe's Crab Shack's Demise 42:38- Keeping Seafood Consistently Fresh 48:25- Controlling The Massive Crowds Coming In 53:00- When Lobsters Cost 25 Cents per pound 55:04- Future of Fishermen   ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:04:36
September 20, 2018
#42: From Childhood Bullying to National TV Shows [w/ Food Network's Brandi Milloy]
Brandi Milloy-Simon, host of Food Network's "Let's Eat," talks about transitioning from online media to TV, and not letting motherhood slow down her career.  While having a child has caused her to adjust, it has not stopped her from getting the job done, i.e. bringing in the adorable 14-month-old Milly to join us on the podcast. Though a bit of chaos ensued, with baby Milly even keeping our hosts on their toes and sparking an impromtu breastfeeding session, we still learned about Brandi's childhood struggles with bullying, consistently getting food recipes to go "viral," and the vigorous tasks that come with being a TV show host.   You can catch Brandi on "Let's Eat!" on Food Network (airing Sundays at 9am/8c). ---- 2:02- Introducing, our first baby ever guest on the podcast 7:19- Making viral food recipes at Pop Sugar 19:00- Impromptu in-studio breastfeeding session 23:49- What it was like making quality food YouTube videos  29:00- Tranistioning to TV 32:41- What Gordon Ramsay is like in real life 36:00- What Guy Fieri is like in real life 44:42- Working in a male-dominated food host world 47:40- Process of pitching a show to go on air 50:00- "The power of boobie" 52:55- Lack of female travel shows 57:40- Filipino/Irish origins 1:05:55- Getting censored at Food Network 1:16:04- "boxer-dropping dish" ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:18:26
September 13, 2018
#41: The 'Deep Frying King' Who Changed Fair Food Forever
Fried foods have become synonymous with fairs, but it all started 20 years ago when this man decided to deep fry an OREO in pancake batter. Since then, the famous "Chicken Charlie" has fried everything from Kool-Aid, to Slim Fast bars, and even customer shoes. Charlie Boghosian joins the Katchup and explains how all the deep-fried madness started, creating and keeping media hype, and how he has evolved his businesses over the last 20-plus years, to the tune of over $10 million in annual revenue. ---- 3:40- Deep frying medicine with the Foodbeast crew 7:21- Cooking origins and influences 8:39- First stand at the fair in 1995 10:44- Deep fried OREO origins 16:14- Innovating for 20 straight years 19:40- Fried Kool-Aid creates worldwide headlines 24:27- Deep Fried Shoe   31:37- Transition from fairs, to restaurants 39:20- Hiring help from around the world 46:07- Competing with other fair vendors 56:20- The beauty of a fair 57:09- The Million Dollar, Vegas-style food stand 1:06:02- Semi-trucks full of oil and flour   ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:11:13
September 6, 2018
#40: Husband & Wife Created First Publicly Traded US Company That Sells Marijuana
Amy and Derek, the co-founders of the publicly traded Terra Tech Corp. and Blüm dispensaries swung by the Foodbeast office to talk about creating what High Times refers to as "the closest thing to a Starbucks in the dispensary world." In just under a decade's time, Amy and Derek have built a publicly traded cannabis company with a market cap of $125 million as of August 30th, 2018. We chat with them about the early days of their relationship, founding a company that sells a product that the federal government doesn't deem legal and ultimately, what innovations we can expect in America's budding cannabis industry. ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store
01:20:04
August 30, 2018
#39: How 'Afters' Made Ice Cream Cool Again
Co-founder of Afters Ice Cream, Scott Nghiem stops by and talks about building one of the nation's fastest growing ice cream companies, what it took to bring ice cream back to social relevance, and taking advantage of the internet before it became the norm. In less than five years, Afters Ice Cream has built 26 locations around California, generate over $10 million in annual revenue, and pushed the culture of seeking out food to post on social media, starting with their famous Milky Bun ice cream donut sandwich.  Nghiem tells how it all went down in this incredible story of endless hard work and jumping on opportunities.   3:22- What 'Afters' Acually Means  4:18- Scott Nghiem's Childhood 11:10- Using Dial-Up Internet To Sell 19:04- The Afters Ice Cream Origin Story 24:04- Boom of 'Food News' 28:35- Ice Cream Industry Was Slowly Dying 32:21- Designing A Fashionable Ice Cream Culture 37:07- Birth of The Milky Bun 43:17- Applying Sneaker Culture to Food 52:30- Keeping Up With The Times 1:06:50- Making Quality Food, Not Just Trendy Food 1:10:00- New Age Entrepreneurship     Follow us on Instagram: instagram.com/foodbeastinstagram.com/thefoodbeastkatchup   Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)   Your Guest: Scott Nghiem (@scottafters)   Produced by: Isai Rocha (@izzy_serious) ---- Email us any questions or thoughts: thekatchup@foodbeast.com
01:15:50
August 23, 2018
#38: From Jail To Instagram Restaurant Fame
We dive into prison food through the eyes of a man who worked the kitchen, only to open his own 'Insta-famous' restaurant years later. Self-made entrepreneur, Ali Elreda of Fatima's Grill, joins The Katchup podcast and touches on his troubled past, using Instagram as a tool to launch a restaurant, and why everyone is obsessed with Hot Cheeto menu items.   Follow us on Instagram: instagram.com/foodbeastinstagram.com/thefoodbeastkatchup   Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)   Your Guest: Ali Elreda (@faasgrill)   Produced by: Isai Rocha (@izzy_serious) ---- Email us any questions or thoughts: thekatchup@foodbeast.com
01:10:13
August 17, 2018
#37: Getting Face to Face With PETA
On this week's episode of THE KATCHUP, we invite PETA Media Director Ben Williamson to get an honest inside look at how the organization operates, why they have such aggressive guerrilla campaigns, and ask about the myths often associated with PETA. The Plant-Based God Wally Vu also joins the podcast to discuss what caused his drastic change in lifestyle, why he has some issues with PETA, and how going vegan has changed his everyday life.   Follow us on Instagram: @Foodbeast, @thefoodbeastkatchup Your hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your guests: Wally Vu (@whatsupwally) Ben Williamson (@Peta / @TofuHomeboy) Produced by: Isai Rocha (@izzy_serious)   ---- Email us any questions or thoughts: thekatchup@foodbeast.com
01:27:28
August 10, 2018
#36: Sneaking Into Disneyland Headquarters [w/ Chef Christina Orejel]
On this week's KATCHUP podcast, Elie convinces Geoff to sneak into Disneyland's headquarters. They lock Disney Chef Christina Orejel into a broom closet so they can get all the secrets about trendy, Instagram viral foods that have been permeating around Disneyland. Everything from Rose Gold Macarons to secret fried Twinkies, here's everything they found out. Chef Christina Orejel went from being a dishwasher to running Disneyland's Central Bakery, the operation that feeds a majority of Disneyland and Disneyland Resort Hotels' baked good and pastry needs. Her incredible story is no joke, despite her jovial disposition. Hope y'all enjoyed this episode of The Katchup, please leave a comment / rating wherever you're listening. We read everything! Also, if y'all want to talk shit, feel free to email me: elie@foodbeast.com, happy to talk about it on the next episode! Love y'all, thanks for listening.
49:06
April 12, 2018
#35: From Diabetes to Ice Cream Mogul [/w Michael Shoretz, CEO & Founder, Enlightened Ice Cream]
This week, as part of our Founder’s Series, we sit down with Michael Shoretz, CEO & Founder of Enlightened Ice Cream. Thanks to a strong line up of unique flavors, Enlightened is becoming one of the fastest growing low calorie ice cream brands on the market. With product in more than 10,000 stores across the US, Enlightened Ice Cream is becoming a household name. Listen in as FOODBEAST Co-Founder Elie Ayrouth and FOODBEAST managing editor Reach “Tito” Guinto discuss the emotional connection to ice cream and find out what fueled the initial concept of this now well-known, better-for-you ice cream giant.
57:30
March 16, 2018
#34: The Great Grocery Store Dinosaurs
The grocery industry is now 100 years old. Has anything changed in 100 years? Do you know how to shop for groceries? With new technology, like Amazon GO, Prime & Fresh — it seems like it would be easier, but does technology only complicate things? Is there such a thing as too many options when it comes to the grocery industry? Listen in as Foodbeast co-founders Elie Ayrouth & Geoff Kutnick are joined by Nick Quintero, Director of Social Media at Melissa’s Produce, which is currently the largest distributor of specialty produce in the United States, to discuss how the changes within the grocery industry might actually be hurting it.
01:17:46
February 17, 2018
#33: The Most Important Food Instagrammers of 2018
Elie is preparing for an upcoming editorial piece on the year's most influential food instagram accounts. Join along as FOODBEAST's Geoff Kutnick, and 100Eats' Bobby Navarro (@bobbybeenthere)delve into the Instagram food community to discuss which accounts have what it takes to be considered the most important of 2018.
01:20:21
February 2, 2018
#32: A Very Vegan New Year
Denim Richards (@DenimRichards), childhood friend of Elie and actor in the TV series Yellowstone, joins The Katchup this week to discuss Elie’s journey to Veganism. After losing a dare, Elie had to go vegan for the entire month of December, and decided to chronicle the experience and how it affected him. Hosts: Elie Ayrouth: @bookofelie Geoffrey Kutnick: @geoffreykutnick Guests: Denim Richards: @denimrichards (everywhere) FOLLOW FOODBEAST EVERYWHERE: -------- http://foodbeast.com Instagram: http://instagram.com/foodbeast Twitter: http://twitter.com/foodbeast FACEBOOK: http://facebook.com/foodbeast
01:26:17
January 19, 2018
#31: The White Privileged Frutería
Novelist and Uproxx.com journalist Steve Bramucci joins The Katchup this week as we discuss a Kickstarter project that went viral for all the wrong reasons. A travel Instagrammer took to Kickstarter to open a "Mexican Frutería" in San Diego's Barrio Logan. The Kickstarter immediately faced backlash, was taken down...and now it's time to talk about it. Full story: https://www.foodbeast.com/news/la-gracia-kickstarter/ Hosts: Elie Ayrouth: @bookofelie Geoffrey Kutnick: @geoffreykutnick Guests: Steve Bramucci: @stevebram (everywhere) FOLLOW FOODBEAST EVERYWHERE: -------- http://foodbeast.com Instagram: http://instagram.com/foodbeast Twitter: http://twitter.com/foodbeast FACEBOOK: http://facebook.com/foodbeast
01:14:51
November 9, 2017
#30: Why are women "ruining" food?!
Author Jaya Saxena wrote a thought-provoking article with the title "How Men Elevate, and Women Ruin, the Foods They Love" and it broke our food worldview. Clickbait aside, we discuss the incredibly complex, deeply rooted gender issues in food. Rosé, pizza, grilling, unicorn frappuccinos, dieting, frozen yogurt, we talk about it all. On the mics this week are Elie Ayrouth (@bookofelie), Annie Trimber (@thebaconprincessblog) and Rudy Chaney (@rudeluv). Jaya's original article can be read here: https://www.tastecooking.com/women-arent-ruining-food/ Please follow us everywhere and if you enjoyed the episode (or hated it, disagreed, agreed) please do leave us comments on Soundcloud, iTunes or wherever you listen to your podcasts!! http://foodbeast.com http://facebook.com/foodbeast http://instagram.com/foodbeast http://instagram.com/foodbeast
56:08
November 4, 2017
#29: We Need To Talk About Filipino Food In America
A recent, major LA-based Filipino food festival struck a cord with Foodbeast's Filipino Managing Editor Reach Hard. Along for the ride is the co-founder of America's first Filpino food truck and sweets Instagrammer Nastassia Johnson(@letmeeatcake). Hosts: Elie Ayrouth: @bookofelie Geoffrey Kutnick: @geoffreykutnick Guests: Richard Guinto: @cozy.bryant Nastassia Johnson: @letmeeatcake FOLLOW FOODBEAST EVERYWHERE: -------- http://foodbeast.com Instagram: http://instagram.com/foodbeast Twitter: http://twitter.com/foodbeast FACEBOOK: http://facebook.com/foodbeast
48:37
October 27, 2017
#28: Popeyes Chicken Resold For $13, A True American Scandal
The most unsuspecting story of the week, a restaurant in Long Beach, CA was caught selling Popeyes fried chicken as their own, and then provided bizarre explanation after bizarre explanation. We went undercover at the restaurant to learn more, and brought on long-time Long Beach resident and fellow Foodbeast, Rudy Chaney as a guest. This is The Katchup, and this is the hottest food story of the week. Thank you to the awesome #foodbeasts out there for the tip on this story. Keep sending them in on Twitter (@foodbeast) or email (elie@foodbeast.com). Hosts: Elie Ayrouth: @bookofelie Geoffrey Kutnick: @geoffreykutnick Guest: Rudy Chaney @rudeluv FOLLOW FOODBEAST EVERYWHERE: -------- http://foodbeast.com Instagram: http://instagram.com/foodbeast Twitter: http://twitter.com/foodbeast FACEBOOK: http://facebook.com/foodbeast
01:00:12
October 21, 2017
#27: Cheese-wasted On Szechuan Sauce
We speed-rate 25 of the craziest cheese creations we've seen online this month. Also talk about the mass confusion going on with McDonald's Szechuan Sauce, Rick & Morty as well as Fatburger implementing the Impossible Burger, and what it means to have a chain of that magnitude embrace a vegan burger. This is The Katchup. Thanks for listening! ----- Elie Ayrouth: @bookofelie Geoffrey Kutnick: @geoffreykutnick Reach Guinto: @cozy.braynt Costa Spyrou: @outhereflourishing FOLLOW FOODBEAST EVERYWHERE: http://foodbeast.com Instagram: http://instagram.com/foodbeast Twitter: http://twitter.com/foodbeast FACEBOOK: http://facebook.com/foodbeast
01:00:20
October 13, 2017
#26: The 12.5 Restaurant Commandments
10 things never to do as a waiter? Don't touch the water glass when pouring water? Don't wear perfume to work when serving food? Author Jen Agg wrote 10 commandments for restaurant service in her book "I Hear She's A Real Bitch," so Foodbeast's Elie and Geoff discuss the validity of these commandments, and with the help of fancy restaurant-crawling guestBobby Navarro (the man behind Foodbeast's food festivals, we add our OWN commandments for restaurant service. Also, for those coming for a DEEP discount code to our annual ALL-YOU-CAN-EAT-AND-DRINK festival, OOZEFEST, we give you a preview of the items you'll be munching on, as well give you a code exclusive to KATCHUP listeners!!! ----- We mention at the end of the podcast, but every review you leave on iTunes means the world to us -- and brings the podcast higher up on the rankings! If you enjoyed any bit of this show, have feedback, hate, love, etc. we'd love to hear it in the reviews, also feel free to tweet at us and message us: ---- OOZEFEST: http://oozefestival.com Jen Agg's book: http://amzn.to/2y2TrF0 --------------------- Elie Ayrouth: @bookofelie (Insta + Twitter) Geoffrey Kutnick: @geoffreykutnick (Insta + Twitter) Bobby Navarro: @100eats (Insta) Podcast Producer: Brayden Curtis: @braydenbear ------ http://foodbeast.com http://instagram.com/foodbeast http://facebook.com/foodbeast http://twitter.com/foodbeast
01:43:32
October 6, 2017
#25: WAFFLES WAFFLES WAFFLES
25 episodes into The Katchup podcast and we've yet to let our vocal chords celebrate the greatness of WAFFLES! Hot on the news of Pillsbury launching a breakfast-stuffed waffle at 7-Elevens nationwide, Elie, Geoff and resident Foodbeast Historian Costa Spyrou go down the wormhole of everything waffles. Oh yeah, we also talk about the 10-pound donut you can get delivered to your room, as well as trying the world's NEW hottest pepper, PEPPER X. This is the KATCHUP: foodbeast.com @foodbeast @bookofelie - Elie Ayrouth @geoffreykutnick - Geoffrey Kutnick @outhereflourishing - Constantine Spyrou
01:01:23
September 30, 2017
#24: The Golden Age Of Middle Eastern Food In America
Just in this past week, two ex-Google employees got DRAGGED by the Internet over their "Bodega killing startup," "insensitively" named "Bodega." We also talk Kooks Burrito from Portland, and our special guest, Vietnamese wonderman, restaurateur, agency owner, and close friend of the Foodbeast family, Thomas Pham, talks about Halal Guys' expansion into the West Coast, climate for Middle Eastern food and everything in between. Hosted by: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) GUEST: Thomas Pham (@tpham & @thehalalguyssocal & @eatersanonymous) FOLLOW FOODBEAST EVERYWHERE: foodbeast.com Instagram: instagram.com/foodbeast Twitter: twitter.com/foodbeast FACEBOOK: facebook.com/foodbeast
01:01:08
September 22, 2017
#23: How Money Flows In Restaurants
Sorry about the scratchiness at the very beginning of the podcast, we were rubbing mics! Foodbeasts Elie Ayrouth (@bookofelie) and Geoffrey Kutnick (@geoffreykutnick) invite Chef Cody Storts (@chefcodystorts) and interrogate him on everything back-of-house and front-of-house related. Tipping, waiters that make $100K+ a year, chefs that make $30K, and Elie institutes a swear jar on himself...but doesn't have a jar, so he uses a terrible bottle of Moscato. ***SHOUT OUT OF THE WEEK**** Thank you to @phillyfoodforeal for listening and commenting on last week's Instagram (https://www.instagram.com/p/BYyqkt2F-Rz/?taken-by=foodbeast). If you want to be next week's shoutout, please leave a comment on the appropriate INSTAGRAM photo this week, and/or leave a comment/shoutout on Soundcloud or the iTunes store! Love you all, thanks for listening! http://foodbeast.com http://instagram.com/foodbeast http://twitter.com/foodbeast http://facebook.com/foodbeast
01:03:00
September 15, 2017
#22: Food Industry Swagger Jackers [w/ @TheJoshElkin]
No holds barred this week. People stealing recipes, branding, Instagram photos, restaurant concepts and food content online -- and Elie Ayrouth, Geoff Kutnick and TV Host & Chef Josh Elkin (@TheJoshElkin) uncover the thievery in all its rawness. In the heat of this episode, we talk about a place called "Hiccups Tea House," but we're specifically talking about their concept "Churroholic." Enjoy! We really appreciate you all listening in every week. Agree or disagree, please do Tweet and Instagram at us what you thought about the topics in this week's episode. Elie Ayrouth: @bookofelie Geoffrey Kutnick: @geoffreykutnick Josh Elkin: @TheJoshElkin FOLLOW FOODBEAST EVERYWHERE: http://foodbeast.com Instagram: http://instagram.com/foodbeast Twitter: http://twitter.com/foodbeast FACEBOOK: http://facebook.com/foodbeast
01:10:19
September 9, 2017
#21: CHEF ANDREW GRUEL: Slapfish Restaurant Group, TV Personality
"I swear to God that's not cocaine you just touched on the table!" Switching this up on the podcast this week. I've been hearing from the PR, Marketing, Media, Foodie and Hustlers listening and commenting, so decided to do a couple Founder Series episodes with some amazing stories within the food industry. As a co-founder of Foodbeast (@bookofelie, catch me on Instagram eyyyy!), I'm fascinated by the come-up stories of successful food entrepreneurs. One of the stories I've been dying to unfurl involves Chef Andrew Gruel, a champion of sustainable seafood and the founder of Slapfish restaurants, what Forbes magazine calles the 'Chipotle of Seafood.' As any real founding story would have it, Andrew's journey is riddled with borrowing money from friends, pooping his pants in public, crack houses in Maine, and a failed 75-unit multi-million-dollar Middle East deal that nearly cost him his entire company. We also get into it about food influencers vs. traditional PR to promote your restaurant. I hope you enjoy this episode, really appreciate any comments y'all leave here on Soundcloud, what we can do better, who you'd like to hear from next, and if you learned anything from Andrew on this episode! Please do follow Andrew Gruel and everything he does if you don't already: @slapfishseafood http://instagram.com/andrewgruel http://twitter.com/chefgruel ---------- http://foodbeast.com @foodbeast @bookofelie Thanks to Constantine Spyrou, Brayden Curtis, Oscar Gonzalez and Geoffrey Kutnick!
01:14:40
August 4, 2017
#20: WHY ORANGE COUNTY IS NOT A "FOODIE" TOWN(w/ Jason Quinn of Playground)
Does Orange County belong on a list of the nation's Top 10 foodie cities? Foodbeast Editor-In-Chief Elie Ayrouth and acclaimed Orange County chef Jason Quinn (Playground) argue over whether Orange County should be counted amongst top foodie towns in the country. Who makes the cut? Follow us: @foodbeast http://foodbeast.com Elie: @bookofelie Jason Quinn: @playgrounddtsa Costa Spyrou: @outhereflourishing
01:05:40
July 21, 2017
#19: IF NBA PLAYERS WERE FAST FOOD CHAINS [STARTING 5!!!]
Thank you all so much for listening last week! We're reading every review on the iTunes store, good or bad, we take it to heart and try to get better and more relevant with the stories. This week we're showing you the guts behind how we write major features on Foodbeast.com. We do a live brainstorm for Evan's upcoming "IF NBA PLAYERS WERE FAST FOOD CHAINS" editorial feature. Is Kobe more Shake Shack or In-N-Out? Is Michael Jordan more Subway or McDonald's? Also in news this week, Costco launched a Cheeseburger that seems to be confusing a LOT of people, Kim Kardashian had a huge Snapchat "nose candy" debacle and Pringles launched a collaborative product with TOP RAMEN. Featuring Foodbeast Editor-in-Chief Elie Ayrouth, Foodbeast's own food-science expert Constantine Spyrou, and Foodbeast Managing Editor Reach Guinto. This is the KATCHUP! foodbeast.com @foodbeast @bookofelie -- Elie @thatsthatfuego -- Evan @cozy.bryant -- Reach
51:14
July 14, 2017
#18: Snortable Chocolate is a Thing?!
We dive into the nitty gritty of a chocolate powder meant to be snorted, how Breyer's new healthy ice cream stacks up to Halo Top, and some behind-the-scenes reality of what it's like to be a food influencer. Featuring Foodbeast Editor-in-Chief Elie Ayrouth, Foodbeast's own food-science expert Constantine Spyrou, and Foodbeast Writer Evan Lancaster. This is the KATCHUP! foodbeast.com @foodbeast @bookofelie -- Elie @thatsthatfuego - Evan @outhereflourishing -- Constantine
50:24
July 7, 2017
#17: Fried Chicken, Purple Foods, and Halo Top [2017 TRENDS]
2017 is almost halfway over, so we take a moment to harp on the trends that have rocked our food world this year, to-date. We talk Halo Top ice cream, Fried Chicken, Purple Foods, plant-based foods, rolled ice cream and the future of grocery stores. Featuring Foodbeast Editor-in-Chief Elie Ayrouth, Foodbeast's own food-science expert Constantine Spyrou, and Foodbeast Writer Evan Lancaster. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie @thatsthatfuego - Evan @brokecollegecook -- Constantine
01:05:34
June 30, 2017
#16: AMAZON BOUGHT WHOLE FOODS, WHO’S NEXT?
Last week online juggernaut Amazon purchased Whole Foods for $13 billion, a burrito made of cotton candy and ice cream took the Internet by storm, and a revolutionary new documentary about fake news and food is being released. Featuring Foodbeast Editor-in-Chief Elie Ayrouth, Foodbeast's own food-science expert Constantine Spyrou, and VP of Advertising Solutions at Foodbeast Rudy Chaney. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie @rudeluv -- Rudy @brokecollegecook -- Constantine
53:55
June 22, 2017
#15: FOOD NETWORK GETS SUED OVER A CUPCAKE
Popular food blogger "SugarHero" is suing Food Network for stealing one of her recipe videos without credit. As a result, we talk the difference between BuzzFeed's Tasty, Tastemade, Foodbeast and Food Network and recipe theft in the Facebook era. Featuring Foodbeast Editor-in-Chief Elie Ayrouth, restaurateur Armen Martirosyan (@EatBearded) and food writer Josh Scherer (@CulinaryBrodown). This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie @culinarybrodown -- Josh @EatBearded -- Armen
46:13
June 16, 2017
#14: This Chef HATES Foodbeast!
Elie and Reach of Foodbeast go ham on a popular LA chef who was insulted when Foodbeast showed up at his restaurant to film a news video. Foodbeast friend Wally Vu joins the conversation to talk about the adverse affect Foodbeast may have on the world of food. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie @cozy.bryant -- Reach @whatsupwally -- Wally (check out: @wattzuppower)
49:12
June 10, 2017
#13: Getting High at Chuck E. Cheese's
Elie and Evan decided to get high off some edibles and eat pizza at Chuck E. Cheese's "for a story." On this week's Katchup, they're here to talk about that experience and what was going on in their mind's over the course of the day. Featuring Foodbeast Editor-in-Chief Elie Ayrouth, and Foodbeast Writer Evan Lancaster. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie @thatsthatfuego -- Evan
52:12
June 2, 2017
#12: In-N-Out vs. Five Guys Debate
[This episode was recorded live on Facebook on Tuesday, May 23, 2017.] ----------------------------------------------------------- After years of debate, it's finally time for Foodbeast to weigh in on the battle between In-N-Out and Five Guys. Featuring Foodbeast Editor-in-Chief Elie Ayrouth, and Founder of BroBible Brandon Wenerd. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie @brobible -- Brandon
47:41
May 26, 2017
#11: Barack Obama And Guy Fieri Are Saving American Food
The Foodbeast squad talks about ancient bacteria waking up in melted ice, climate change's effect on food, and a speech from former President Brack Obama on the future of food. We then delve into Guy Fieri's Kitchen & Bar located in Cancun, Mexico to ask the question, how he and Obama are saving American Food.
49:38
May 11, 2017
#10: Why Food Is Taking Over Your Life
The Foodbeast squad is diving into modern foodie culture this week. We talk about how food is taking over our lives both on and off the internet and how the streamlining of food on social media has positively and negatively affected society. No stone gets left unturned, food delivery systems like Blue Apron, growing up poor, growing up rich, let's go! We also touch on some of the week's hottest stories, including Mcdonald's taking Hi-C off the menu and a 1,000 pack of beer you can buy in Finland. Featuring Foodbeast Editor-in-Chief Elie Ayrouth, Managing Editor Reach Guinto, and Contributing Writer Raphael Madrid. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie (Foodbeast) @cozy.bryant - Reach (Foodbeast) @rawphael - Raphael (Foodbeast)
40:26
May 4, 2017
#9: Starbucks Baristas Hate a Foodbeast Writer
The Foodbeast crew is back to talk about the hottest stories in food news. This week we're talking about baristas' backlash to all of the new gimmick drinks from Starbucks, and how Heineken's new ad accomplished what Pepsi tried and failed. Featuring Elie Ayrouth, the Editor-in-Chief at Foodbeast, and Costa Spyrou, Resident Food Scientist at Foodbeast This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie (Foodbeast) @brokecollegecook -- Costa (Foodbeast)
38:17
April 27, 2017
#8: Unicorn Frappuccinos and A Drunk G-Eazy Interview At Coachella
The Foodbeast crew is back to talk about the hottest stories in food news. This week we're covering the new Unicorn Frap from Starbucks, how a McDonald's employee helped catch a wanted murderer, our funny experiences at Coachella this year, and our crazy Meat Festival called Meat Street! Featuring Elie Ayrouth, the Editor-in-Chief at Foodbeast, and Reach Guinto, Managing Editor at Foodbeast. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie (Foodbeast) @cozy.bryant -- Reach (Foodbeast)
32:11
April 20, 2017
#7: The GOURDAIN Theory
The Foodbeast crew is back to talk about the hottest stories in food news. This week we're covering the restaurant that banned children, our dope new Halo Top videos, and how people will eat anything Gordon Ramsay and Anthony Bourdain tell them to. Featuring Elie Ayrouth, the Editor-in-Chief at Foodbeast, and Reach Guinto, Managing Editor at Foodbeast. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie (Foodbeast) @cozy.bryant -- Reach (Foodbeast)
45:51
April 13, 2017
#6: Pepsi Can Learn From Taco Bell On How To Stay Relevant
So that Kendall Jenner Pepsi ad was a thing that happened... This week we're here to discuss what exactly went wrong with Pepsi's latest ad that set the internet on fire, and comparing them to everything Taco Bell does right to see if there's some things they can improve on. Featuring Rudy Chaney, the VP of Advertising Solutions at Foodbeast, and Reach Guinto, Managing Editor at Foodbeast. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie -- Elie (Foodbeast) @rudeluv -- Rudy (Foodbeast) @cozy.bryant -- Reach (Foodbeast)
55:38
April 7, 2017
#5: Can This "Fried Chicken" Save the World?
Meat...grown in a lab?? Memphis Meats created a REAL fried chicken dish without killing a single animal this past week, so you bet we're intrigued. This episode of the Katchup confronts the ethics and future of lab-grown meats, the state of our country's farming industry, and finding alternative protein sources for humans to eat. Featuring Evan Marks, the Founder and Director of the Ecology Center, and returning guest Steve Bramucchi of Uproxx. This is the KATCHUP! http://foodbeast.com @foodbeast @bookofelie
01:11:10
March 30, 2017
#4: Redesigning Theme Park Foods
Disneyland. Knott's Berry Farm. Universal Studios. This week's episode is all about the great and not-so-great foods at all of our favorite theme parks. Foodbeast's Elie Ayrouth is joined by Foodbeast writers Reach Guinto, Raphael Madrid and Foodbeast video producer Michael Priestley. They discuss their favorite theme park foods, the worst theme park foods, and even do a live ideation session to make Six Flags' food options SO much better. This is the KATCHUP!
38:21
March 23, 2017
#3: Orange Chicken is the new Burrito
This week we brought on Armen Martirosyan, owner of @EatBearded and Co-owner/Chef at Mini Kabob, and Evan Lancaster, Foodbeast Writer and Breakfast Burrito Aficionado. Led by Foodbeast Editor-in-Chief Elie Ayrouth, we discuss Panda Express's new Orange Chicken burritos, our favorite breakfast burritos, and how Burritos are the new culture delivery vessel.
46:15
March 15, 2017
#2: Subway’s “Fake Chicken” Is Good For Fast Food
Joined by Nancy Luna, aka The Fast Food Maven, of the Orange County Register and Steve Bramucci, Managing Editor of Uproxx Life...Foodbeast Editor-in-Chief Elie Ayrouth, along with Food Science Expert, Costa Spyrou tackle the massive controversy regarding Subway's "fake chicken" studies that rocked the Internet the past week.
47:29
March 8, 2017
#1: Is The Viral Sushi Donut Killing The Food Industry?
This week, Foodbeast Editor-In-Chief Elie Ayrouth brings in Andy Nguyen, the “creator” of the Sushi Donut and Jason Quinn, chef/owner of The Playground DTSA to discuss how social media virality is affecting customer eating habits at restaurants. In under a week since launch, videos of the Sushi Donut have amassed over 80 million video views...which begs the question, are viral food items like the Sushi Donut ruining it for all other chefs out there?! ----- Feel free to TWEET AT US YOOO: @FOODBEAST Foodbeast Editor-In-Chief: @bookofelie Guest: Andy Nguyen @AndyTheNguyen Project Poke Co) Guest: Chef Jason Quinn (@PlaygroundDTSA) http://foodbeast.com
58:25
March 2, 2017