Culinary 360 Podcast

Introducing Chef Paul: Ignite’s New Denver-Based Chef

Send us Fan Mail [https://www.buzzsprout.com/2261432/fan_mail/new] In this episode of Culinary 360, we introduce Chef Paul, Ignite’s newest Denver-based chef, and explore his journey through more than 40 years in the restaurant industry. From working in kitchens across Colorado to leading culinary training programs, Paul shares how his experience shaped his approach to foodservice. Now at Ignite, his role focuses on supporting operators beyond equipment—helping them think through processes, training, and practical solutions that fit their kitchens. This conversation offers a closer look at the transition from operator to advisor, and how chefs can continue making an impact in new ways. 👨‍🍳 Our HOSTS Robert Simmelink Director of Culinary Services — Phoenix, Arizona Follow Robert on LinkedIn [https://www.linkedin.com/in/robert-simmelink-46a08115/] Ryan Devereaux Corporate Chef — Kent, Washington Follow Ryan on LinkedIn [https://www.linkedin.com/in/ryan-devereaux-2bb6881ab/] Paul Schutt Corporate Chef — Denver, Colorado Follow Paul on LinkedIn [https://www.linkedin.com/in/paul-r-schutt/] — 🍳 Our COMPANY Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions! Learn more at the Ignite Foodservice Solutions Website [https://ignitefoodservice.com] — 👨‍🍳 DISCLOSURE:  Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

What It Really Takes to Change School Food w/ Felix Grego

Send us Fan Mail [https://www.buzzsprout.com/2261432/fan_mail/new] Changing school food isn’t just about better ingredients—it’s about rethinking the entire system. In this episode of Culinary 360, Felix Grego shares what it actually takes to improve K-12 food programs while managing the realities of scale, staffing, and operations. From moving away from processed meals to building menus that better reflect student populations, this conversation focuses on what’s practical—not just ideal. When you’re feeding hundreds of students daily, even small changes have a big impact. Felix breaks down where schools can push forward, where they’re constrained, and what needs to shift to create meaningful progress. 👨‍🍳 Our HOSTS Robert Simmelink Director of Culinary Services — Phoenix, Arizona Follow Robert on LinkedIn [https://www.linkedin.com/in/robert-simmelink-46a08115/] Ryan Devereaux Corporate Chef — Kent, Washington Follow Ryan on LinkedIn [https://www.linkedin.com/in/ryan-devereaux-2bb6881ab/] Paul Schutt Corporate Chef — Denver, Colorado Follow Paul on LinkedIn [https://www.linkedin.com/in/paul-r-schutt/] — 🍳 Our COMPANY Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions! Learn more at the Ignite Foodservice Solutions Website [https://ignitefoodservice.com] — 👨‍🍳 DISCLOSURE:  Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

A Team Feeding Thousands of Kids | Featuring Jennifer Gordon

Send us Fan Mail [https://www.buzzsprout.com/2261432/fan_mail/new] Season 2 of the Ignite Podcast is officially here — and we’re kicking things off with a powerful conversation about leadership, purpose, and feeding the next generation. In this episode, we sit down with Jennifer Gordon, the SNA Director of the Year, a powerhouse in child nutrition who oversees a team serving thousands of meals to students every single day. Her journey is filled with heart, purpose, and the kind of operational grit that keeps kids fed, fueled, and ready to learn. Jennifer opens up about what it really takes to run a program at this scale — from navigating staffing and menu challenges to creating a culture where her team feels supported, valued, and deeply connected to the mission. You’ll hear how she leads with both compassion and strategy, why innovation matters more than ever, and how school nutrition is evolving to meet the needs of modern students. Whether you work in foodservice, leadership, or simply love a story about people changing lives through meals, this conversation will leave you inspired. 🎧 Tune in and hear how Jennifer and her team turn kitchens into community lifelines — one plate at a time. 👨‍🍳 Our HOSTS Robert Simmelink Director of Culinary Services — Phoenix, Arizona Follow Robert on LinkedIn [https://www.linkedin.com/in/robert-simmelink-46a08115/] Ryan Devereaux Corporate Chef — Kent, Washington Follow Ryan on LinkedIn [https://www.linkedin.com/in/ryan-devereaux-2bb6881ab/] Paul Schutt Corporate Chef — Denver, Colorado Follow Paul on LinkedIn [https://www.linkedin.com/in/paul-r-schutt/] — 🍳 Our COMPANY Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions! Learn more at the Ignite Foodservice Solutions Website [https://ignitefoodservice.com] — 👨‍🍳 DISCLOSURE:  Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

The Joy Bus: How One Chef Built a Community Around Food, Love & Healing w/ Jennifer Caraway | Culinary 360 Podcast | 20

Send us Fan Mail [https://www.buzzsprout.com/2261432/fan_mail/new] In this episode, we meet Jennifer Caraway, the powerhouse behind The Joy Bus — a nonprofit and restaurant delivering hot, chef-prepared meals to homebound cancer patients. What started as a personal gesture for a friend has grown into a movement touching lives across Phoenix and beyond. From her humble beginnings washing dishes at 14 to opening restaurants in Portland and Puerto Vallarta, Jennifer shares her culinary path and the mission that fuels her work today. You’ll hear how she built a team, trained customers, tackled massive growth (hello, $5M capital campaign!), and stayed grounded in the why behind it all. If you’ve ever wondered what it looks like to run a purpose-driven kitchen — and feed a community in the process — this one’s for you. 🎧 Tune in now and get inspired to serve something bigger than a plate of food. 👨‍🍳 Our GUEST Jennifer Caraway Chair, President & CEO — The Joy Bus https://www.joybus.org/ 👨‍🍳 Our HOSTS Robert Simmelink Director of Culinary Services — Phoenix, Arizona Follow Robert on LinkedIn [https://www.linkedin.com/in/robert-simmelink-46a08115/] Ryan Devereaux Corporate Chef — Kent, Washington Follow Ryan on LinkedIn [https://www.linkedin.com/in/ryan-devereaux-2bb6881ab/] Paul Schutt Corporate Chef — Denver, Colorado Follow Paul on LinkedIn [https://www.linkedin.com/in/paul-r-schutt/] — 🍳 Our COMPANY Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions! Learn more at the Ignite Foodservice Solutions Website [https://ignitefoodservice.com] — 👨‍🍳 DISCLOSURE:  Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

Science Meets Flavor: Inside the R&D Kitchen w/ Chef Kaylah Farina | Culinary 360 Podcast | 19

Send us Fan Mail [https://www.buzzsprout.com/2261432/fan_mail/new] From her CIA dreams at age 12 to running a cutting-edge R&D kitchen for Sigma, Chef Kaylah Farina’s journey is equal parts culinary passion and scientific precision. We dive deep into how she blends food science, menu development, and customer experience to bring craveable concepts to market. She walks us through the full product lifecycle — from ideation to testing to scale-up — and what it takes to make something memorable in both retail and foodservice. Whether you're in product development, R&D, or just love geeking out on food systems, this episode is full of insight, strategy, and a whole lot of fun. Listen now and rethink what it means to be a chef in today’s industry. 👨‍🍳 Our GUEST Kaylah Farina Product Development Manager — Sigma Foodservice https://sigmafoodservice.com/ [https://sigmafoodservice.com/] 👨‍🍳 Our HOSTS Robert Simmelink Director of Culinary Services — Phoenix, Arizona Follow Robert on LinkedIn [https://www.linkedin.com/in/robert-simmelink-46a08115/] Ryan Devereaux Corporate Chef — Kent, Washington Follow Ryan on LinkedIn [https://www.linkedin.com/in/ryan-devereaux-2bb6881ab/] Paul Schutt Corporate Chef — Denver, Colorado Follow Paul on LinkedIn [https://www.linkedin.com/in/paul-r-schutt/] — 🍳 Our COMPANY Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions! Learn more at the Ignite Foodservice Solutions Website [https://ignitefoodservice.com] — 👨‍🍳 DISCLOSURE:  Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.