Hello Food Fam . This is The Walk In Talk Podcast and I'm your host , carl Fiedini , and we are podcasting onsite at Ibis Images Studios , where food photography comes alive . Check out John Hernandez at Ibisimagescom . I'm with my boy co-host , extraordinaire Chef Jeff , jeff Rhee , jefferson Jefferson , starship , whatever , thomas Jefferson , i don't know The Jefferson's .
moving on up .
Yeah , we co-host the extraordinaire , So we did a cool thing the other day , right ? Yeah , it was pretty neat . Masters of the craft Yeah .
At the . I didn't expect when we walked into that room that spread and that whole get up . That they did . Yeah , and it was funny when you posted your stuff . A buddy of mine who is a chef and now got into woodworking . He does a lot of cutting boards and table tops and stuff like that , chris Dively .
Chris also judged at Masters of the Craft by his area .
Oh good , yeah Well . Yeah , it's a thing , it's a national thing . So we happen to be , for all of you listeners . We were at the Gaylord Palms Convention Center Resort and Convention Center in Orlando , and it's a behemoth property , beautiful .
Like what Two zip codes right Three .
Three zip codes .
Yeah , I feel like it .
I mean , it took what 16 hours to walk across the .
Everything in Orlando takes 16 hours to walk .
Yes , Well , i do want to thank Chef John and Chef Miguel , for their hospitality was amazing , terrific , and it was such a spread , wow , so good . And you know what Those cooks did a great job . There's what eight line cooks .
One of which Wanda , because she stayed out to me , because what she said after when I said something to her , she goes . I worked for you Arby's for seven years . This is the first time I put myself out there . She goes . I'll be ready for next year And I'm like you go . I mean , i love the tenacity , i love it .
So that entire team , all eight , their composure of doing something . I think it was their all their first time doing something like that . They were so calm and collected , yep , you know , but they did a great job . I don't know if that's the same John did , you know . By the way , john , you did a great job on the photos too , by the way .
Thank you .
You're welcome . I have some images in the house .
What I thought was really neat because I mean to paint the picture for everybody that's listening here we go , we're supposed to be in one of the rooms of the convention center at the Gaylord Palms , and the doors open , we walk in and they had these drink stations and then they had these tables set up for , was it ?
six to seven bar tenders were going to compete And then they had a line of like this grocery quote , unquote grocery store with all the fixings they needed for did they need to do anything ?
the syrups for the bartenders , and so on and so forth , and then that's that broke the room up by having the cooks on the other side and they had five minutes to go shopping .
The bartenders had 10 minutes to go shopping And then the secret ingredient was unveiled as they went shopping , which was really kind of neat , because normally you get to know your special the before you go to the pantry . You get to know what your secret ingredient is . They didn't do it that way .
It was like mid mid time , and it was so cool because some of them but scallops yeah , for the secret . That's pretty cool . You couldn't get better .
Seriously .
I mean , we're trying to think of something to do And you were asking me and I'm like goldfish , you know , like Petritch farms goldfish and that would be the special ingredient , or like liquorice . I'm really glad they didn't do goldfish right ? Yeah , poor Jonathan Margueritas , who joined us .
So everybody knows now or will know , jonathan is actually allergic to mushrooms . We found it out that day because they had several different species of mushrooms And a lot of the cooks who use those mushrooms some of the cooks too which stand out for me . Both Carlos the two Carlos's had bacon at their station but didn't use it . Right , that's sinful , yeah .
And then you had Nicole who was front . She was trying to do stuff and she ran out of fuel for her stove mid time . Wanda's rice cooker or something that didn't work , so she had to like shift midway . So she did a pasta as well . But what I mean , that's what we do .
We like MacGyver's , that's what we always talk about here when chefs get together and like , oh , we'll just figure it out , we'll do what we need to do , and that's what those chefs or those line cooks did . They figured it out . Tyler was just . I thought his father was amazing . I love his just .
You know he was really shy at first , but you can see afterwards , when we were talking , he really kind of . You know , it opened up and it was . You saw , after the competition was over , you know every one had that . It's done .
I'm impressed that at your age that you're like just recalling all of these names like that . Right , you don't have any notes . I don't see you unless you know I don't have no , you had Armin , he came in first .
Yeah , adele , adele was no , adele was first . Sorry , i mean came in , was doing some stuff to you . I mean I'm not too shabby , no , but you're what ? five years younger than I am , five , something like that 48 , 49 . Oh , you're 49 . Yeah , why do you look 16 ? I'm kidding .
It's been in the business a long time .
It was the drugs . It was the drugs . No mine's preservatives . That's what I tell people .
Yeah , so I was really excited . That was a terrific experience , but not only that .
How about the crowd ? I know they had like bleachers , like when I tell you they went all out . They had a camera people in there It was recorded , which I can't wait to see .
That , yeah , and I'm going to pump it out on our channels when I get the actual video I think the best part of that entire day was when we had our first tasting and then the judges that were doing the beverage didn't have anything to eat . One guy next to you screamed pass that down .
Yeah , you know , he had passed me cocktail . The plummed cocktail , yes , and I was obliged to return the camaraderie there , the neighborly gesture , yeah , and the two hosts were fantastic . Yeah , pj and Chantel .
Yeah , they were fantastic The energy in the room . And here's the thing The regional's coming up in August , yeah , something like that , and they said we're going to have it at the Gaylord Palms which is really cool . So everybody in the state of Florida that competed goes to the Gaylord .
Palms . I'm just saying like yeah , we'll come back , It's cool .
Oh my god . Yes , in a heartbeat . Yes , what was great about for me , looking at as a chef and somebody that was running different kitchens ? I love that idea because Here's the thing When they compete there , they're putting themselves out there , but not only that , they're they're learning And what they can do , but that also grows .
The like what John said , it's team building and you can see where those and the level of people are at . Like when Wanda said I'll be ready next year , i guarantee you next year She will be ready .
It's motivational .
Oh yeah , No matter how you .
Yeah , it's . It's a great experience for everyone involved because you got the family members and friends and everything That were in the bleachers and they're cheering you on it's . It's really , that's a great thing . Good job , mary .
Yeah , that . And the other guy who did the steak and the scallops , jordane He , that were rocked . That suck a tash was like incredible . Yeah , adele's scallop in the pelt polenta , wow yeah , and he had the truffle .
Wow , you know you put .
You know it's like patruly . You either Love truffle oil or truffles or you hate truffles .
Well , i mean I'm in the love truffle category .
Yeah , yeah , my family hates when I do it with a you know , goat cheese and truffle and not the grilled cheese and truffle oil on the bread . Yeah , we got to do that . What about a foie gras butter , truffle and grilled cheese sandwich ? Okay , i Decided I didn't have to twist your arm that hard .
No , that sounds terrific .
That carpaccio thing you were telling earlier sounds really Yeah we used to do that local China that's gone on the bottom venture . Yeah , yeah , we'd smear the goat cheese , crack black pepper , then roll it up in the beef tender one and then freeze it and then slice on the slicer . White truffle oil goes on shave .
Parm Crustini's made from scratch , yeah , yeah she made it over here , right ? Yeah , and I called Jonathan . By the way , the next day he was , he was golden . So , yeah , no , you told me .
Yeah , i actually spoke with him , he . he reached out to me . We had some other Business stuff to talk about .
Yeah , it was kind of weird because he sits on the board of Marriott and there is judging , so I Thought it was a great you know .
So , miguel , chef Miguel , he says hey , carl , look , i got you know this awesome You know thing I want . I want you to be a judge . I said oh , yeah , for food Sure .
Yeah , you're gonna free .
You're gonna feed . You're gonna feed me ? Yeah , i'm there , but then he's like I need two chefs . I'm like done , i already told him who the Before I reached out to you . And Jonathan , i already told them who will be there . Yeah , i was like , well , i got Jonathan and the Schlisselmeister . They'll both be there .
Well , you know what ? also , who did us in completely phenomenal new chef , new merch , yeah , which I'm wearing Victor .
Yeah , jennifer , yeah , you want to go .
You want to talk to them , everybody about the story . So there I was right .
Mind my own business and all of a sudden they were coming at me step by step . So , yeah , we placed an order with with new chef , apparently you've , you've worked with them in the past .
Yeah right , he's American Colony Federation . Yeah , definitely Yeah , they're for years .
So they were really great . Place the order .
There was a timeline on that order big time and you know what the Oops shipping was gonna .
You know bypass what when we needed the shipping hit the fan the shipping , the shipping , good , nice . So , anyway , reached out to Jennifer and You know she got Victor involved and you know what it ? we needed the . We needed the . The chef code Friday . Friday or Saturday or Saturday Well , no , friday , because I wasn't gonna be right .
Anyway , we needed Friday and Our competition was Monday . Long story short , i actually got that first order yesterday , right , but I called them and I said , hey , you know what's going on . The tracking says like next week , and they made a new one , overnighted it . It was beautiful , it got there .
Obviously , you wore it to the event and Kudos and great , great job , new chef . You guys were fantastic .
Yeah , and then , what's great about the jacket I'm wearing right now is the one we did order originally . So you guys , can you know everybody on the let's listening in the podcast and when we put out the videos or the pictures , you'll actually see the work they do . They do a phenomenal job .
It's gorgeous , yeah , yeah , the on air in the back was a great plus to it . It just really popped out and Victor did a great job with the imaging . I hate it . It's like talking to Victor and John Hernandez is like .
Every time I come over here , victor and I talk , i end up wasting a whole bunch of money not wasting , but throwing a bunch of money away . So , yeah , tell me about it . Yeah , thanks , victor , but I love the job you did on the bacon cartel shirt and I forgot a lot . I'm going to have to now reorganize because I got to put that out on March .
Too many people have asked about that . I mean I really , yeah , i dig these a lot . I want to kind of look through the catalog and see what we can do together Maybe you know , maybe there's some things Polo .
Yeah , yeah , polo shorts .
Maybe there's some collaborations we can do together with them .
You hear that , Victor .
Vic , you hear me , You hear what I'm saying .
Lucian , you hear that , lucian , you know what I'm saying . Yeah , so we definitely have to make sure that happens .
Yeah , well , i'm going to you know I could reach out , but you know , let's do it and make it happen . Somebody call me , yeah , busy guy right .
Yeah , that's . We're not doing anything here , it's the wife , where are you still there ? So I'll just do a shoot , a text .
Sure . So anyway , the code's amazing , right . So if you're in the industry and you're looking for , and you're looking for like high quality and terrific service you know a new chef check them out , hands down .
Yeah , seriously , i mean , they took something that could have been a situation and they literally just , you know , they bridged the gaps and made it happen . Good stuff .
Yeah , i mean it's . you know , when you have something go right , we don't talk about it . It's always the negative we always talk about . Right , you know when you got to be balanced . so when somebody does something right for you , especially with what new chef did I mean hello ?
You know I do , lucian . Yeah , that's what I'm saying . Yes And I'm not . We had a good picture of you too .
John took Send it to me and I'll send it to Victor I posted . Actually , i'll post it up on my socials so they can utilize it too , because he already tagged one . Victor reached out and said Yeah , because yeah , ok , so .
All right , vic , you hear this right , he trolls . He trolls . Plug in your baby . We're doing it , yeah , ok .
Well , they got a good . They got a good product . What do we cook next week ?
Do you tell me I want to move away from the hanger stakes I want to get into , I want to get into something else . I know we got brisket that we have on the board that we have to do .
Well , you also mentioned one today . That's why I'm kind of looking at you the way I'm looking at you .
Yeah , Well , tomahawk , yeah , yeah , some Creekstone , some Creekstone Fam Tamahawks Yes , some Tammies Yes .
Yeah , with what Vicki just told us too , and I can't wait . She's got a 30 , 40 pounder roaster . They can get some bellies and that , yeah , do some bacon with the Creekstone Tomahawk . Wrap that up , oh my God . Yeah , that has to happen , go cheese .
What the hell are we doing to ourselves ? This is . It's scary , dangerous , how amazing we're doing . Look what we're doing . We're getting all this beautiful product . You're cooking it up , john's photographing it and I'm just kind of like making it , i'm connecting , i get to eat it . Yeah , i connect everything You get the worst part ?
Yeah , not . So . I mean we got the white claw today with the cobbler So that Nat had the peach seltzer that they have from the vodka . We put that in the peach cobbler . That was yeah .
That was a terrific add . Add on ingredient for that cobbler .
Right , yeah , it , just I got to think .
How bad . Asked what that was the photo . He took .
Oh my God , especially with how he does that little trick with the water driplets , or droplets , droplets , with the trick and the thing . Yeah , as he's looking at his phone .
Yeah , he's admiring his pictures . Yeah , he's . You know , i got to get bigger headphones for him .
Here's the thing I mean . Again , if you're out there and you're a chef and you're looking to figure out how to get your pictures to look so impressive for your social media , whatever , we've got a guy for you . This guy right to my left I have his images .
Food photography Yeah .
Nothing more . And he's mobile and he'll come to you Mobile yeah and that's the key . And he's , you know what ? he's pretty cool too .
He's a big deal . Hamels curse three times .
I know he did yeah , when , when , the when the shipping hits the fan .
When the shipping hits the fan , john Is he on ? who ? John ? yeah , no , he's not he's not on . He's got his mic all the way down , so You know he's a mr Producer today , but no , no , are you ready for ? oh ? next week We got the JW Marion . That's what we're doing on Friday .
Yep . Yeah it was that going to be ? restaurant recipes restaurant recipes .
That's gonna be great . And John's doing , he's gonna do some portrait work for some of the chefs in there . Oh , that's right , yeah , yeah , i'm so excited . This is gonna be so cool .
It's cuz there's more food for you .
It's more well , i mean To the basis of this whole , you know , food industry media thing .
You tell everyone , right , you tell everyone you wanted to do something that was helpful . Then showcase the industry . But we all know now , behind the scenes , the real turn to showcase my belly .
That's what I'm showcasing . I walk around . It's far in front of me , you know .
Well , that's why I told you you have to get spanks today and you forgot to wear them .
Yeah , i know I'm uncomfortable right now Physically . I'm physically uncomfortable . I definitely I had the meat sweats earlier . Well , that could have been from yesterday , between yesterday and today . I know I , my gosh , i gotta go . I should go to the doctor straight from here , just go get blood Straw . Oh my gosh .
Yeah , collect what is it Crestor ? Yeah , crestor , something like that . Stop off at the pharmacy .
Yeah , all right . So next week we are doing Jdub and we're gonna do restaurant recipes and that's what chef Matt and that's gonna be . He . He's terrific in the kitchen , so I am I'm excited to see what he's gonna kick out and That's gonna be fun . So probably in , maybe in a couple of weeks , we'll get back over here to I .
This image is studios and I'm gonna have you know what I'll make sure the next thing we're gonna do is Is a Tommy . We're gonna do a Tomahawk .
All right , yeah , we got this . Well , you won't . But John and Cindy , you're gonna be coming over to the house , we're gonna do a cookout and we're gonna do some You know I gotta go down over there . That's all right , dude , yeah so you know , family's family man . I understand that I kind of round it the weekend is the weekend .
That's for them .
I really go to the . Well , yeah , there's gonna be some food . Uh-huh Yeah and almost all of it that Cindy can eat . I'll make sure of that . So , okay , no cheese . Yeah , i think I can handle that .
You're okay , man , you do okay , you do . You do good work . I try , all right . So this was a quickie , just wanted to update . I just want to thank again Chef John , chef Miguel from the Gaylord Palms in Orlando .
They are Amazing people and we at walk and talk media are very grateful for the opportunity to To judge their masters of the craft cooking competition .
Oh well , real quick . And the Lewis , the guy that recognized me from the ACF , that was absolutely very cool . Yeah , so cool . So it's great to see him and it great to meet all those other people that we , the cooks , and hopefully now they're gonna be following us . So , yeah , that's make sure you comment Yeah man people .
Do it All right . John , you're amazing . Jeff , you're all right .
Look you guys . Monkey , you're the best .
We are out .