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Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!
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BSP373: Bobby Little and Chad Urban of Chez Nick on Opening Multiple Restaurants Through A Pandemic
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A duo like Bob Little and Chad Urban sound like they should be in a country music folk band. Instead they’re a chef duo who’ve opened three concepts (two restaurants and a catering operation) during the pandemic. Their restaurant Chez Nick in the Upper East side of Manhattan opened three weeks before restaurants shut down in 2020. How have they sur…
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BSP372: Barbie Beltran and Jose Guerrero of Sacred Society, the Whole Health Bodega
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In the middle of a mental health crisis, at the end of a two year pandemic, Barbie Beltran is working to create a solution. Her dream? A Whole Health Bodega called Sacred Society focused on elevating peoples’ health in body, mind, spirit, and soul. It will be a one stop shop for convenience and building healthy habits. Jose Guerrero joined her to m…
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BSP371: Scott Schaden of Terra Restaurant on Opening Delays, Menu Stories, Workplace Culture
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Chef Scott Schaden’s journey to open Terra started way back when he got into the industry at fifteen. Scott says, “The things that got me into the restaurant industry are the things I hate about the restaurant industry now. When I was fifteen, you know what got me into this job: easy access to drugs, late nights, hot hostess.” He’s ready to make a …
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BSP370 : 18 Things You Better Consider When Opening A Restaurant
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If you are considering opening a brick & mortar food concept, you need to watch this video! Jensen Cummings outlines 18 steps from his previous experience, successes and failures, starting restaurants and consulting on restaurants that he wished he would have known every time he created a new concept. From Brand Messaging to Financial Planning to R…
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BSP369: Paolo Neville on Going Viral on Restaurant TikTok to Gain Audience and Investors
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Chef Paolo didn’t want to waste time on another social media platform. But Jensen and others kept saying he had to get more content out there, so he started making TikToks, and had a lot of fun doing it. Now his silly hotdog videos have the potential to transform into a real restaurant, because an investor reached out to him and wants to finance hi…
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BSP368: 3 Reasons Restaurants Hate Social Media, and How To Overcome Them While Still Running Your Business
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On this episode, Jensen speaks about his personal journey starting to use social media and the most common excuses restaurants make for why they don't use social media.
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BSP367: Finding Your Food Culture, My Personal Journey
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Jensen speaks about how his Japanese heritage impacted his culinary career and created his food culture.
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BSP366: How Much Does Time Matter To A Chef
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In this episode, Jensen talks about how the movie Yellow Submarine changed Jensen's perspective of time.
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BSP365: Chef Mimi Lan of The Taste Curator on Clubhouse for Food Creators
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Jensen speaks to Mimi Lan about her struggle with public speaking, her opportunity to interview Andrew Zimmern, and how to use Clubhouse to connect with people across the world. 6 Questions with Mimi Lan of Taste Curator Food Is Religion 8 Steps to Get Set Up on Clubhouse
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BSP364: Poder de la Familia con Ruben Rodriguez de Nai Restaurant Group - Best Served en Español #9
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En este episodio de Best Served en Español, Alejandra habla con Rubén Rodríguez de Nai Restaurant Group sobre su familia en Galicia, por qué Nai es tan importante y cómo comenzó su grupo de restaurantes.
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BSP363: Every Restaurant Only Offers These 2 Things
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In this episode, Jensen talks about his family legacy, the day he decided to stop overworking in the industry, and the two things that restaurants offer. Once you understand the two things any restaurant actual offers, you can start to develop a new type of business model that plays to the true strengths of what a restaurant really is.…
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BSP362: Nixtamalization y tortillas con Zack and Diana Wangeman de Sobre Masa - Best Served en Español #8
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En este episodio de Best Served en Español, Alejandra habla con Diana y Zack Wangeman de Sobre Masa acerca de sus comienzos en “pop-ups” antes de emprender su negocio y de la preservación de recetas y la nixtamalizacion entre comunidades.
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Bonus: Voices4Chefs Part II Best Served with Rebel Chef Jensen
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In part two Chef Jensen takes us deeper and bring storytelling to life with his epic Storytelling Challenge, and in this episode, you will leave impacted and inspired and ready to tell your story. You'll learn about why restaurants should become podcasters and ambassadors for their community. Let's connect back with Chef Jensen of Best Served. Voic…
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Bonus: Voices4Chefs Part I Best Served with Rebel Chef Jensen
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In part I we follow along on Chef Jensen’s culinary journey from working for Debbie Golds a Top Chef Masters award winner to working for Troy Guard as he became the Executive Chef at Tag in Denver Co. Then well switch gears and learn how Jensen launched a massive storytelling hospitality movement with Best Served Podcast. I am excited to introduce …
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BSP361: To Hell With Haters And Self Doubt. Start Telling Your Story Today. You Are One Piece Of Content Away
23:43
23:43
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Jensen speaks to Andrew Parr, Corey Nelson, and Sophie Braker about the content they created which brought the team of Best Served Creative together. Gratitude and the Hospitality Industry Knead To Sleep Fire On The Mountain Big Time Babble Dominique Ansel Bakery Phil Rosenthal World Huckleberry Cafe…
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BSP360: Best Served 2-Year Anniversary w/ Elan Wenzel of Element Knife Co
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As we reach a historic milestone of two years from the very first Best Served Podcast on November 18, 2019, we want to bring back our very first guest, Elan Wenzel of Element Knife Company at Stanley Marketplace in Denver, CO.
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Clubhouse #29: First Time Writers Clubhouse - 86 86 86 Challenge
1:14:52
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In the 86 86 86 Challenge, Best Served paid hospitality industry professionals $86 for their stories. Hear from first-time writers on the struggle with impostor syndrome, how they found the story within them and how we are adding more voices to the culinary narrative. Moderators Chef Jensen Cummings Sophie Braker Katie Fisco Abbey Miller Katie O'Ha…
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BSP359: Meet The Team w/ Katie O'Hara - Tell Your Best Story Ep#18
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In this episode of Tell Your Best Story, Jensen speaks to Katie O'Hara, an 86 86 86 Challenge Editor, about battling with her self confidence as a freelancer, how food is so important in our lives, and how she likes volatile situations: kids, restaurants, and writing.
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BSP358: Meet The Team w/ Zoe Schacht - Tell Your Best Story Ep#17
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In this episode of Tell Your Best Story, Jensen speaks to Zoe Schacht, an 86 86 86 Challenge Editor, about helping people through journalism, the relaxed editing of the 86 86 86 Challenge, and multimedia in telling stories.
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BSP357: Meet The Team w/ Sarah Carpenter - Tell Your Best Story Ep#16
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In this episode of Tell Your Best Story, Jensen speaks to Sarah Carpenter, an 86 86 86 Challenge editor, about Sarah's first industry job, the history of Denver's food scene, and how the hospitality industry has always been there for her.
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Clubhouse #28 w/ James Beard Foundation: Indigenous Foodways & American Food Culture
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To Celebrate Native American Heritage Month join JBF & Best Served to discuss what “American food” is, how its impacted our foodways and how indigenous agrifood systems can solve many global issues.ModeratorsChef Jensen CummingsChef Mimi LanChristine ChungHeather JaneAndrea MurdochNephi CraigBleu AdamsHillel Echo HawkResourcesJames Beard Legacy Net…
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BSP356: Meet The Team w/ Camille Shoemaker - Tell Your Best Story Ep#15
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In this episode of Tell Your Best Story, Jensen speaks to Camille Shoemaker, a 86 86 86 Challenge Editor, about seeing all sides of the industry, getting her Masters in Food Studies at NYU, and how you don't need to be an amazing writers to tell your story.
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BSP355: Writers of The 86 86 86 Challenge - Tell Your Best Story Ep#14
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In this episode of Tell Your Best Story, Jensen speaks to Sicily Sierra, Zuri Resendiz, and Joshua Walbolt, all writers from the 86 86 86 Challenge, about the inspirations behind their articles and how they found the self-worth to tell their story.
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Clubhouse #27: Friday Food News Roundup 11/5/21
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Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view. Headlines from this week New York Times - Accessibility Is a Right. This Restaurant Tre…
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Clubhouse #26 w/ James Beard Foundation: Next Generation of Food Packaging - Sustainability
1:28:05
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Join Best Served and the James Beard Foundation as industry pros discuss next generation alternatives and solution to the overall decrease of food losses and persistent plastic waste accumulation in packagingWe need to understand how restaurants can be better stewards of their environment and use packaging to amplify their values as a business. We …
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BSP354: Stories of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 3 of 3 - Tell Your Best Story Ep#13
24:29
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On this episode of Tell Your Best Story, Jensen speaks to ChefReady tenants: Alejandra of Localeta, Jonathan of Khan Toke, and Mark of Angry Bear Fajita Bowls. Jensen speaks to each one about how they founded their businesses and what it's like working in a virtual kitchen.
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BSP353: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 2 of 3 - Tell Your Best Story Ep#12
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On this episode of Tell Your Best Story, Jensen speaks to tenants of the virtual kitchen ChefReady: Jim of The Greedy Hamster; Keven of McKinners Pizza; Andre’ of Dorsey’s Catering; and Tom of Old School Heros. They talk one on one with Jensen about the inspiration behind their business concepts and what they hope to get out of opening in a virtual…
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BSP352: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 1 of 3 - Tell Your Best Story Ep#11
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On this episode of Tell Your Best Story, Jensen speaks to the staff of ChefReady about how they are bringing hospitality to a fast, technology driven experience: Brenda Ontiveros, Xavier Dorsey, Laurel Moore, and Sam Eligio.
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Clubhouse #25: Friday Food News Roundup 10/29/21
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Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view. Headlines from this week Employee incentives Raising Menu Prices Food Trend Predictions…
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Clubhouse #24 w/James Beard Foundation: Workplaces Worth Working: Unpacking "Labor Shortage"
1:24:58
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Join James Beard Foundation and Best Served as industry pros unpack the issues plaguing the hospitality industry today: staffing, hiring, wages, and what it means to have a quality workplace. “Everyone talks about building a relationship with their guests. They need to build one with their employees first.” The hospitality industry’s long history o…
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BSP351: New African Cuisine In The Diaspora w/ Zoe Adjonyoh of Zoe's Ghana Kitchen - Tell Your Best Story Ep#10
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In this episode of Tell Your Best Story, Jensen speaks to Zoe Adjonyoh of Zoe's Ghana Kitchen about how she started cooking Ghanaian food for herself as a latchkey kid, how oral tradition is used in passing down West African recipes, and about creating the canon of West African food one cookbook at a time. Zoe's Ghana Kitchen Zoe's Ghana Kitchen - …
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Clubhouse #23 w/ James Beard Foundation: Culinary Storytellers Uplifting Their Communities
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On our 23rd episode from clubhouse join us on a discussion about Culinary Storytellers and how they uplift their communities. Every culture, community & person has a unique story to tell. Join James Beard Foundation & Best Served as we share & listen to stories that uplift our communities & become pathways to guide us to a more vibrant future.Moder…
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BSP350: What Drives Brand in Food & Beverage w/ Page Stoup of Junipero Gin - ITW Menu Meeting Fall 2021
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In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Page Stoup of Junipero Gin about how you drive purpose with your brand, supporting your local communities, and Junipero Gin's 25 year history. Junipero Gin Shaker and Spoon GOODCon 2021 In The Weeds Heritage Dinners Information Virtual Dinner Tickets…
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Clubhouse #22: Future of Food & Beverage Think Tank
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Our ITW Menu Meeting Fall 2021 campaign continues with this mission critical Clubhouse discussion on “Future of Food & Bev Think Tank” in collaboration with In The Weeds We have been through boom times in F&B for the past 25+ years. Now we’re at a cross-road & the future is unsure. Our Industry innovators will discuss where we go from here, from th…
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BSP349: My Heritage Through My Food w/ Nite Yun of Nyum Bai - ITW Menu Meeting Fall 2021
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In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Nite Yun of Nyum Bai and Elle Jarvis of In The Weeds about breaking barriers through food, why Nite called her restaurant nyum bai, and how her parents were surprised that people wanted to eat Cambodian food. Facebook.com/NyumBai Nyum Bai In The Weeds Heritage Dinners Information Virtu…
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BSP348: Collaboration over Competition in Hospitality w/ Cha McCoy + Justin Arnett-Graham - ITW Menu Meeting Fall 2021
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In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Cha McCoy of Lip Service, Justin Arnett-Graham of beCo, and Elle Jarvis of In The Weeds about creating an ecosystem based on intent, having good people in your orbit, and the impact that learning a language can have on your career. beCo.work Cha McCoy Lip Service - Cha McCoy In The Wee…
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BSP347: My Heritage Through My Food w/ Caroline Glover of Annette - ITW Menu Meeting Fall 2021
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In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Caroline Glover of Annette about not knowing her heritage until this dinner, the emphasis of Annette's being a healthy workplace, and her love for Banoffee pie. Facebook.com/Annette Annette Scratch to Table In The Weeds Heritage Dinners Information Virtual Dinner Tickets…
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BSP346: My Heritage Through My Food w/ Jasmine Sheth of Tasting India - ITW Menu Meeting Fall 2021
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In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Jasmine Sheth of Tasting India and Elle Jarvis of In The Weeds about how Jasmine moved to Chicago to pursuit an opportunity, the importance of knowing your end goal, and how Indian food is not a monolith. In The Weeds Heritage Dinners Information Virtual Dinner Tickets Tasting India…
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BSP345: Why Heritage Matters to Chefs w/ Nik + Chi of Fried Chicken & Caviar - ITW Menu Meeting Fall 2021
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In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Chi Walker and Nik R. Cole of Fried Chicken and Caviar about testing their recipes through Test Kitchen Tuesday, their music playlists while cooking in the kitchen, and how Black food is American food. In The Weeds Heritage Dinners Information East Dinner Tickets @friedchickenandcaviar…
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BSP344: De la Calle al Paladar con Zuri Resendiz de Shanahan's Steakhouse - Best Served en Español #7
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BSP344: De la Calle al Paladar con Zuri Resendiz de Shanahan's Steakhouse - Best Served en Español #7. En este episodio de Best Served en Español, Alejandra habla con Zuri Resendiz de Shanahan’s Steakhouse sobre la mentoría, su trabajo en diferentes industrias antes de aterrizar en la industria culinaria y la importancia de entrenar a su equipo en …
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Clubhouse #21: What is the Health of Food Workers Worth?
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On our 21st episode from clubhouse join in the weeds and Best Served as we unpack the labor shortage with human solutions and how restaurant jobs have always meant low wages few benefits toxic culture with covid risk further compounds these issues. Far too long we have ignored our own physical, mental and financial health and that of hospitality pr…
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BSP343: My Heritage w/Cat Smith and Siciliy Sierra - ITW Menu Meeting 2021
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In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Cat Smith of Just Call Me Chef, Sicily Sierra of The Sandwich Ministry, and Elle Jarvis of In The Weeds about bean pies, collaborations with other sister chefs, and the Eastern Heritage Dinner. In The Weeds Heritage Dinners Information East Dinner Tickets Chef Sicily Sierra Chef Cat Sm…
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BSP342: Getting Out Of The Weeds for Hospitality Workers w Raeghn & Molly of CHAAD - ITW Menu Meeting Fall 2021
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In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Elle Jarvis of In The Weeds and Raeghn Draper and Molly Pachay of The Chaad Project about the origins of The Chaad Project, the In The Weeds' halo projects, and about learning things they wish they knew at 14 in the Getting Out of the Weeds Workshops. @thechaadproject In The Weeds Chaa…
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Clubhouse #20: Food That Represents Your Heritage
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On our twentieth episode from the Clubhouse app, we listen in on a chat about Food That Represents Your Heritage. Join “In The Weeds” and “Best Served” as we talk about the power of Food as a way to celebrate our cultural heritage. Listen to stories of the people behind the food and how their history and family guide what’s on the plate. Moderators…
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BSP341: Hiring Restaurant Workers With A Job Story - Workplaces Worth Working Ep#16
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BSP341: Hiring Restaurant Workers With A Job Story w/ Andrew Rubinstein of Rubinstein Bagels - Workplaces Worth Working Ep#16In this episode of Workplaces Worth Working, Jensen speaks to Andrew Rubinstein of Rubinstein Bagels and Andrew Parr about the need for telling job stories when looking to attract good employees.…
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BSP340: Liderazgo y Emprendimiento en tiempos de COVID w/Jesus Silva - Best Served en Español Ep#6
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BSP340: Liderazgo y Emprendimiento en tiempos de COVID w/Jesus Silva - Best Served en Español Ep#6En este episodio de Best Served en Español, Alejandra habla con Jesús Silva de Golden Mill sobre el impacto de COVID en los centros de las ciudades, la razón detrás del nombre de Pulpo Creamery y el accidente de bicicleta que lo trajo a él y a su famil…
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BSP339: Normalizando la Salud Mental en el Campo Laboral - Best Served en Español Ep#5
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BSP339: Normalizando la Salud Mental en el Campo Laboral w/ Angelo Lagares de LARA Recovery - Best Served en Español Ep#5In this episode of Best Served en Espanol, Alejandra speaks to Angelo Lagares of LARA Recovery about the stigma of mental health, getting peer support certifications in Spanish, and the importance of translating health informatio…
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BSP338: Understanding Smaller Markets w/ Tom Dennen - Tell Your Best Story Ep#10
27:45
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BSP338: Understanding Smaller Markets w/ Tom Dennen of Bayberry Beer Hall - Tell Your Best Story Ep#10In this episode of Tell Your Best Story, Jensen speaks to Tom Dennen of Bayberry Beer Hall about moving from the corporate world to owning a beer hall, about the trip to German which inspired Bayberry, and about bringing something new to smaller ma…
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BSP337: Meet the Team w/ Sophie Braker - Tell Your Best Story Ep#9
27:31
27:31
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BSP337: Meet the Team w/ Sophie Braker - Tell Your Best Story Ep#9In this episode of Meet the Team Tell Your Best Story, Jensen speaks to Sophie Braker, Best Served Together Trailblazer, about the preparation for Mental Health Awareness Month, how they learned from the early episodes, and how Sophie got her internship with Best Served.…
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BSP336: Meet the Team w/ Corey Nelson - Tell Your Best Story Ep#8
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BSP336: Meet the Team w/ Corey Nelson - Tell Your Best Story Ep#8In this episode of Tell Your Best Story Meet the Team, Jensen speaks to Corey Nelson, Best Served's Storyteller Supreme, about starting as an intern at Best Served, how to tell a story, and how to convey that story through meaningful content.…
