#10- The Fear.

#14- The Diner Chronicles

What makes NJ run? It's not being able to pump gas or taking a jughandle onto the turnpike. The backbone of the NJ food scene is and will always be the diner. In this episode, the guys dive into the NJ diner scene, and what makes it so special. Get their takes and opinion on the staple diner meal, and why it may be the hardest food service operation to run. It's an early bird special on Dying In The Window. Check it out.

#13- Who Made The Potato Salad?

It's almost BBQ season here in this beautiful country! Time to break out the grills and display what a trye BBQ means. What kind of macaroni salad are we serving? Is there anything else besides burgers and dogs? Who's cutting the watermelon? Get a first-hand account of a true "Cookout", and we answer the lifelong question, who made the potato salad? Dying In The Window is back. Come along for the ride.

#12- Spread Your Wings

We are back and better with a brand-new episode of Dying In The Window. The guys date back to when they were college, and some of the lessons that they learned still being used to this day. What's a mentor? We detail who some of our mentors are and were in our careers. Plus, Sysco just bought Restaurant Depot. A wrinkle in the world of restaurants. We give our thoughts about the big acquisition. All that and more on a brand-new episode of Dying In The Window. Clear the board.

#11- After Hours

We have spent so much time discussing what goes on in a kitchen. Now, check it out as we detail what people in the hospitality world do before and after a shift. What late night spots do chefs hit up, and do they really cook at home? It's a deep dive into the underworld of after hours. Only on Dying In The Window. Check please.

#10- The Fear.

The kitchen can be a very fearful place to work. Your order may be an hour late, a cook may call out, your dish machine may shut down during service. A lot of outside factors can determine if you can face those fears when you put the chef whites on. In this episode, we discuss and dissect some fears that we have had while working in the industry. We discuss how we got in and out of those fearful situations before it we were 86'ed. Alex also details his experience at Eddie V's Prime Seafood, and what it feels like to sit on the other side of the table when your entree is not to your liking... We actually may have made a weekly segment out of it. We made it to double digits in the episode library. Hooray!