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Chefs Chase and Dan embark on a journey with Newstalgia to rediscover the allure of reviving the past. McDonald's introduces a nostalgic touch with the Grandma Shake, while The French Laundry creatively transforms savory ingredients into ice cream cone delights. Join us in this episode to uncover the wonders of these culinary innovations and more.

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Get ready to be inspired by Chef Bouakhanh Greene C.E.C incredible journey from Laos to Traverse City, Michigan. Despite facing the challenges of adapting to a new culture, food, friends, and language, she has become an award-winning chef. Recently crowned champion at the NACUFS Mid Western Regionals, Chef Bou Greene brings a taste of her heritage to thousands of students at the University of Michigan every day. Don't miss out on hearing her story and all the amazing things she accomplishes in the kitchen!

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In this energy packed episode we have an incredible veteran of foodservice Mike Levinson RD, he has over 30 years of experience in various roles within the industry.
Currently serving as the Director of Sales with Palermo's Pizza,

Throughout his extensive experience in the industry, Mike has gained valuable insights into the world of foodservice. He understands the importance of building strong relationships with distributors and suppliers to ensure efficient operations.

One of Mike's passions is giving back to the community through sharing his knowledge and expertise. He does this through his free information platform called Foodservice Octopus. This online resource provides valuable information, check it out https://learn.fsoctopus.com/courses/your-first-course

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Get ready to spice things up with our latest guest, Tony Reed from Spiceology! Our chat was a flavorful journey into the world of spices and herbs, exploring global flavors and Tony's passion for mentoring high school students. No April Fools here, just pure facts and a hint of spice!
Let's dive right in and start with the basics. Spices and herbs are used to enhance the flavor of food, but they also have medicinal and cultural significance. From ancient civilizations to modern day cuisine, spices have played a crucial role in our culinary experiences.
At Spiceology, Tony Reed and his team are on a mission to revolutionize the way we use spices and the way he develops flavors might just surprise you.

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Embark on a journey through the world of fresh produce with Jill Overdorf, the Produce Ambassador. Discover her incredible culinary journey that has taken her to the extreme locations, with practically impossible conditions to becoming the advocate she is today for produce and hospitality. It's the profound connection between produce and the essence of cooking, flavor, and hospitality.

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We enjoyed an engaging discussion with Certified Master Chef James Corwell as he shared the influences that shaped his culinary journey. He delved into his decision-making process when pursuing ACF certification and reflected on the evolution of the culinary world to its present state.

We also had a moment to reflect on the current focus of his work and how sustainability and plant based foods are something that can no longer be ignored.

Enjoy the conversation and he you wish to engage with Chef James he is always available on LinkedIn.

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We invited Chef Chris Tanner, executive director of the American Culinary Federation to offer some perspective about the role and function of a chef in today's kitchens and when do you call a Chef - Chef? Lot's of fun stories and insights to a 95 year old organization that is making some bold moves to stay relevant.

As the culinary world continues to evolve and change, the role of a chef has also undergone significant transformation. Gone are the days when a chef was simply seen as someone who cooked food in a restaurant kitchen. Today, chefs are highly skilled professionals who possess extensive knowledge and expertise in various aspects of food preparation, nutrition, and business management.

To shed more light on this topic, we had the pleasure of speaking with Chef Chris Tanner, executive director of the American Culinary Federation (ACF). With over 30 years of experience in the culinary industry, Chef Tanner is well-versed in all things related to cooking and leading a kitchen team.

One question that often arises is when do you call someone a chef? According to Chef Tanner...tune in to hear his answer.

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All stones are turned while we uncover the history of 5 star cuisine- mainstream dining, Kind of like a pig hunting for truffles or Nations battling over salt.

Welcome to The Flavor Expedition, your go-to source for all things related to the world of food and beverage. We are dedicated to exploring and uncovering the fascinating history behind some of the most iconic cuisines and restaurants around the globe. In this edition, we dive into the intriguing world of 5-star cuisine – a type of fine dining that has become synonymous with luxury and sophistication.
However in today's world we find some of these luxury ingredients have crossed over to QSR, like a country tune that has gone POP!