Lorem ipsum dolor sit amet!” consectetur adipiscing elit, sed do eiusmod tempura incident ut labore et dolore magna aliqua. Ut m&m ad minim vietnam , quis nosferatu exercitation ullamco laboris nisi ut aliquip ex ea commodo conse kumquat. Duis aute irure dolor in reprehenderit in velute velit esse cillum dolore eu fugiat nutella lardo parfait? Excepteur sint occaecat cupidatat, “non proident”, sunt in culpa qui officia deserunt mollit anim id est laborum!
Hosting tips from the OverSeasoners. Talk a little babaG, few oysters on the halfsies, and one-sided Frenchies Mustard take down.
Play EpisodeOverSeasoned catches up with Chef Dave Katz to get the low down on restaurant ops post covid and Moroccan harissa making etiquette.
Play EpisodeChef Chris "Chunk" Conlon vivas las vegas for us in this insightful poddy.
Play EpisodeJulien Shapiro the governor of galantines, boss of the ballotine, patron of pates and the crust of the croute (not to mention resident chef & Belle Époque Butcher of 8 hands farm) joins us again OverSeasoned to enlighten us on how farm producers are filling in the gaps as most restaurants remain...
Play EpisodeLooking for our lost shaker of salt with Matthew Conway, GM and Beverage Director of Restaurant Marc Forgione in New York City.
Play EpisodeBen Fileccia shares his restaurant journey and thoughts on the present and future of The Industry. He's doing a lot of good work at of the Pennsylvania Restaurant & Lodging Association and want's everyone to understand that not only does advocacy work, but it matters.
Play EpisodeChef Marcus Ware, an Englishman by way of NYC dishes up a lexan's worth of thoughts on where the Industry goes next post corona.
Play EpisodeA wealth of experience behind the great bars of Philadelphia yields lessons for life and second careers with the indelible Amy Zumpano.
Play EpisodeChef Quincy Logan of COUNCIL OAK STEAKS & SEAFOOD in AC drops his steakhouse wisdom chops on OverSeasoned and what it's like to shut down ops in the middle of the corona. dozens of openings? check, live fire cooking? check. steak au poivre? check. Old Bay? check. All this and wedge salads...
Play EpisodeCliff Edgar of BRICK & BONES in Deep Ellum gives us a glimpse of what it's like to pivot a business in uncertain times.
Play Episodeflattening the profit curve to zero. #86corona
Play Episodeyes. yet again Xavier is talking about the homeland. But this time he brought gifts like poquillo peppers and piment d'espelette hot sauce.
Play EpisodeJet lagging and chin wagging from the overseasoned advanced travel research team
Play EpisodeWhat happens when a dedicated consumer of crusty Franch Bread with fancy cheese learns that he has joined the ranks of annoying restaurant people? Find out on the lates episode of OverSeasoned, where the packets of soy sauce that come with the beef and broccoli are really starting to pile up.
Play EpisodeTips and tricks for starting out on your restaurant consulting career.
Play EpisodeChef Julien Shapiro of 8 Hands Farm dishes up some charcuterie knowledge while reminiscing about tomato raviolis in January, The World Pate en Croute Championships, the Roman Goddess of Dung, the dangers of meat that is less expensive than apples, and the importance of being a good steward of the...
Play EpisodeRestaurant Friends, knowing what you know, and doing what you do (or have done) would you allow your kids to work in the hospitality industry?
Play EpisodeThe busy holiday season is finally coming to end as prep for your favorite night of service begins..NYE. Join us as we talk turducken. And don't forget inventory on the 31st as we get geared up for #serviceindustryappreciationday2020
Play Episoden which one opines on the meaning of art and creativity juxtaposed with the importance of nostalgia in curating a considered and modern life experience. We also decide to change the name of the show to the hot dog poddy.
Play Episode