Preston Nguyen: Winning the World Food Championships at 18 (Part 1)

Preston Nguyen: Pressure, Leadership & Staying Grounded (Part 2)

In Part 2 of Confessions: Beyond the Food, the conversation shifts from winning… to what it takes to sustain it. After early success, the real test isn’t talent — it’s leadership, discipline, and how you show up when people are counting on you. Preston Nguyen opens up about what it’s like leading in high-pressure environments — from running kitchens at international music festivals to working alongside chefs from different cultures where systems, expectations, and communication all change. We talk about the reality behind “success”: * The pressure that comes with it * The responsibility of leading teams older and more experienced than you * The discipline it takes to stay grounded when everything is moving fast * Leading high-performance kitchens under pressure * Cooking for VIP guests at international festivals * Adapting to different cultures and kitchen systems * The hidden pressure of early success * Treating staff with respect in a high-stress industry * Blending old-school discipline with modern leadership * Staying grounded through faith and family  Preston also shares his approach to leadership — blending old-school standards with a new-school mindset, treating staff with respect, embracing criticism, and constantly pushing himself to grow. For him, success isn’t just about winning. It’s about staying rooted in what matters: Faith. Family. And creating a real hospitality experience — for both guests and the people beside you. This episode is about character, growth, and what it actually takes to lead at a high level.

Preston Nguyen: Winning the World Food Championships at 18 (Part 1)

At 18, Preston Nguyen didn’t plan on competing in the World Food Championships. He was going to volunteer. Instead, a last-minute opportunity put him in the competition — alongside his parents — going up against chefs with decades more experience… and they walked away as Rookie of the Year. In Part 1 of Confessions: Beyond the Food, Preston shares how everything changed — from a COVID pivot into cooking, to winning Rookie of the Year, to stepping onto Next Level Chef at just 19. This episode is about what happens when success hits early — and the pressure that comes with it. In this episode, we cover: * Growing up around family restaurants — but planning a future in architecture * The COVID pivot that changed everything * Getting a last-minute “golden ticket” into the World Food Championships * Winning Rookie of the Year at 18 — and the pressure that followed * Catching and cooking his own fish (despite a childhood trauma) * Using TikTok to solve a high-level culinary challenge * What Next Level Chef is really like behind the scenes * The pressure of performing with cameras on and no second chances

AI Isn’t the Problem. Culture Is. - Ian Heller

AI isn’t the barrier in distribution. Culture is. In this episode of Confessions Beyond the Food, Nancy sits down with Ian Heller — AI expert and Chief Strategy Officer at Distribution Strategy Group — to explore what’s really slowing adoption across foodservice, sales, and manufacturing. They unpack: • Why this AI shift is fundamentally different from past technology cycles • The growing gap between leadership urgency and frontline skepticism • How AI challenges the traditional identity of the sales rep • The fears reps don’t openly admit — from exposure to irrelevance • Why “AI isn’t accurate” may be more about control than data • The leadership mistakes that stall real adoption • How culture quietly overrides strategy inside organizations This conversation goes beyond technology — into trust, identity, and the uncomfortable truths shaping the future of distribution. Learn more about Applied AI for Distributors here: https://appliedaifordistributors.com/speakers/ [https://lnkd.in/ghdQ2tjM]

The AI Confession: What Foodservice Sales Leaders Aren’t Ready to Hear - Dr Elena Park

Foodservice sales has always been built on relationships. But what happens when intelligence evolves? In this episode of Confessions Beyond the Food, Nancy sits down with Dr. Elena Park, an AI strategist specializing in sales transformation, to explore how artificial intelligence is already influencing territory management, pricing strategy, commission models, and performance expectations across the foodservice industry. They discuss: • How AI is quietly shaping sales decisions • Whether reps should feel threatened • What will never be automated • How leaders should frame AI internally • What separates average reps from elite ones This conversation challenges assumptions — and asks a bigger question: Are you preparing your team for what’s already here?

From Military to Sales Leadership: Finding Purpose After the Uniform - Shawn Porter

Life can pivot on a single decision — sign the contract, board the plane, lace up before dawn. Shawn Porter’s journey spans a family legacy of military service, deployment to Iraq, and now leading one of the largest sales districts at Edward Don & Company. He shares what it was like returning home to a world that hadn’t changed — while he had — and how he learned to replace military structure with self-discipline in business. We talk about transition, backplanning success, thriving in uncomfortable rooms, and why veterans often excel when persistence decides the outcome. Shawn also reveals how running 100 miles — including the Leadville 100 — became his training ground for leadership. The lesson: choose hard on purpose, so unexpected hard doesn’t own you. Whether you’re a veteran navigating transition, a salesperson building momentum, a leader developing people, or someone chasing a goal that feels just out of reach, you’ll walk away with practical tools for structure, accountability, and resilience you can actually apply. Zero reret living. Resources: W3 Shop - https://w3salesonline.com/collections Mission Roll Call - https://missionrollcall.org/ Outdoor Adventure Therapy for Heroes - https://www.thewarriorskeep.org/