Culinary Highs and Lows: Masters of the Craft Competition and Food Photography
Episode description
Have you ever experienced an event so thrilling that it leaves you yearning for more? That was the Masters of the Craft competition for us - a cutthroat culinary challenge with a surprising twist that cranked up the heat. We witnessed the stunning performance of eight line cooks, including our friend Wanda, who has already set her sights on an improved performance next year! The unexpected revelation of the secret ingredient mid-shopping was an adrenaline rush full of culinary creativity. A testament to the resilience of these chefs, who had to get innovative when faced with fuel issues, was an absolute marvel.
Now, if you're a foodie, prepare to have your taste buds tantalized. We're talking Creekstone Tomahawks and a delectable Peach Cobbler made with White Claw seltzer - yes, you heard that right! But it's not just about taste, it's about spectacle too. We give you the low-down on how to capture stunning food photography that will make your social media posts stand out.
So, grab your apron and join us as we dish out the juicy details!
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Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
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Transcript
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 .