Welcome to BOH—where the real stories of the restaurant world come to life. Hosted by Todd Reding, this podcast takes you beyond the pass and into the trenches with chefs, dishwashers, bartenders, and owners who keep the industry alive. No filters. No fluff. Just raw conversations about the hustle, the heat, the heartbreak, and the heart behind every plate. Whether you're in the kitchen or just a fan of the culture, this is the podcast that serves it straight—Back of House style.
19
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality10
Social0
YouTube68
Engagement0
Podcast Overview
Welcome to BOH—where the real stories of the restaurant world come to life. Hosted by Todd Reding, this podcast takes you beyond the pass and into the trenches with chefs, dishwashers, bartenders, and owners who keep the industry alive. No filters. No fluff. Just raw conversations about the hustle, the heat, the heartbreak, and the heart behind every plate. Whether you're in the kitchen or just a fan of the culture, this is the podcast that serves it straight—Back of House style.
Language
🇺🇲
Publishing Since
4/5/2025
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19
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality10
Social0
YouTube68
Engagement0
6
Excellent Areas
1
Good Performance
12
Growth Opportunities
excellent
Episode Length
18 minutes
Performing excellently!
good
Publishing Consistency
Every 8 days
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Recent Episodes
April 30, 2025
Dave Garland - Bianco Pizzaria
<p>In this episode of the Back House Podcast, Todd Reding interviews David Garland, the right-hand man of renowned chef Chris Bianco at Bianco Pizzeria. They discuss the journey of Bianco Pizzeria, the challenges of running a restaurant, the importance of creating a positive work culture, and the realities of staffing and customer expectations. David shares insights on celebrity encounters, the dynamics of kitchen staff, and the lessons learned from years in the industry. The conversation highlights the dedication and hard work that goes into making a successful restaurant while maintaining a fun and engaging environment for both staff and customers.</p>
April 16, 2025
#002 - Yeti Norvell - Expedition to the Arctic Circle, Freestyle Traveling
<p>In this engaging conversation, Todd introduces Yeti Norvell, a multifaceted individual with a rich background in adventure, culinary arts, and off-road competitions. Yeti shares his journey from a dishwasher to a head cook, emphasizing the importance of hands-on experience. He recounts his thrilling expedition to the Arctic Circle, detailing the logistics and challenges of feeding a crew while on the road. The discussion also delves into outdoor cooking techniques, favorite recipes, and the influence of local flavors on his culinary creations. As the conversation wraps up, Yeti hints at future projects and the excitement of freestyle traveling.</p>
April 5, 2025
Welcome to Back of House
<p>Back of House is a podcast that delves into the authentic experiences of the restaurant industry, highlighting the hard work, challenges, and stories behind the scenes. Host Todd Reding emphasizes the importance of understanding the realities of running a restaurant, especially in rural communities, and aims to engage listeners with real stories from various individuals in the industry. The podcast seeks to create a community around food lovers and restaurant workers, providing insights into the culinary world without the polished facade often seen in mainstream media. </p><p>Produced by Sizzle Media</p>
3 total episodes available
Deep-dive analytics for Back of House
Frequently asked questions
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- What is Back of House?
- How often does this podcast release new episodes?
This podcast updates daily.
- Where can I listen to this podcast?
This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
No, this podcast does not typically feature guests.
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