We talk food and we talk foodservice.
Cambro Eats
Claim This Podcastby Cambro Eats
5.0(2 reviews)
11 episodes
Updated Weekly
Accepts GuestsHas SponsorsLocation 🇺🇸
Podcast Overview
We talk food and we talk foodservice.
Language
🇺🇲
Publishing Since
7/16/2021
1 verified contact email on file for Cambro Eats
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Recent Episodes
November 18, 2024
Growing Up with Cambro: Chef Jet Tila’s Journey in the Food World [Interview with Jet Tila – Cambro Eats – Episode 41]
In this episode of Cambro Eats, we’re thrilled to sit down with <a href="https://chefjet.com/">Chef Jet Tila</a>, a culinary icon with a deep history in food service and a resume packed with everything from fine dining to TV show fame. Join us as Jet shares his journey through the kitchens, cultures, and family influences that have shaped him into the chef and brand he is today.<br /> <br /> <br /> <br /> <br /> <a href='https://cambroeats.com/jet-interview-3/'></a><br /> <a href='https://cambroeats.com/jet-still-photo-2/'></a><br /> <br /> <br /> From Family Roots to Food Network Fame<br /> <br /> For Jet, the food journey began in his parents' small Thai restaurant. "I feel like I’ve grown up with Cambro," he laughs, recalling the long hours helping his family prepare meals. As he pulled together his mise en place and worked over the wok, Jet discovered not only the rhythms of the kitchen but also a sense of purpose.<br /> <br /> This foundation laid the groundwork for what would become a culinary career like no other. Jet transitioned from his family’s grocery store and restaurant to some of the finest dining establishments in Las Vegas, eventually becoming executive chef of Asian dining at the Encore Wynn Las Vegas. It was here that he got his first big break on the Food Network. From Iron Chef to Beat Bobby Flay, Jet’s television appearances soon followed, making him a household name.<br /> <br /> Lessons from a Diverse Career<br /> <br /> As a chef who’s worked across many sectors—casinos, business institutions, and schools—Jet has a unique perspective on what it takes to thrive in food service. He credits his early years for teaching him the art and science behind making food for large numbers. “In our family grocery store, we served hundreds daily. At Google with Compass Group, we were serving thousands. It’s just math,” he explains. But it’s math with a mission: “You need great food, organization, and unforgettable experiences. Simple calculation, difficult to execute.”<br /> <br /> For anyone aspiring to succeed in this field, Jet advises balancing “art” (the food and experience) with “science” (costs, vendor relations, and efficient operations). He emphasizes that the best chefs work closely with their partners and find ways to be creative within given constraints.<br /> <br /> Achievements: From World Records to Work-Life Balance<br /> <br /> When asked about his proudest accomplishments, Jet reveals a mix of career and personal milestones. Television highlights include Iron Chef America and Tournament of Champions, where he’s been a finalist multiple times. Beyond television, Jet holds five Guinness World Records for culinary feats like the world’s largest stir fry and a 420-foot granola bar.<br /> <br /> But for Jet, it’s not just about professional recognition. Finding balance with his family, especially with his wife and kids, ranks as his top achievement. “At 50, I’ve found balance, and that’s my greatest accomplishment so far,” he says, a sentiment that resonates with many in the demanding food industry.<br /> <br /> The Evolution of Asian Cuisine in America<br /> <br /> As someone who’s been at the forefront of Asian cuisine in the U.S., Jet offers insight into how it has evolved. What started as a novelty decades ago has become mainstream, thanks largely to Millennials and Gen Z embracing it as everyday dining. “Asian food is everywhere now, from ramen to Thai curries,” Jet says. “There’s a direct correlation between my success and the popularity of Asian cuisine.”<br /> <br /> Scaling Up: Becoming a Chef and a Brand<br /> <br /> Jet’s career has also taken a unique turn as he’s expanded beyond the kitchen to build his brand. Partnering with large-scale operators like Pei Wei allows Jet to bring his culinary creations to millions. “From a young age, I understood that scale is key to financial success. I realized I wasn’t just a chef; I was a brand,” he shares.<br />
April 14, 2024
Interview with Hanalei Souza – Cambro Eats – Episode 40
On this episode of Cambro Eats, we talk to Hanalei Souza. Hanalei Souza is an author, cook, and the voice behind LadyLineCook, which extends beyond her blog to social media, engaging with a community of foodservice professionals. With a background in Ski Resort Management, her love for snowboarding inspired the start of her blog and continues to shape her content. Her book, "Nice Work, Boys!" is a humorous and insightful reflection on her experiences in the ski and culinary industries, emphasizing leadership and gender dynamics. Check out the interview and follow her on all your favorite social media channels. Guest: Hanalei Souza Host: Felix Bazgan Ladylinecook Social Info : Website | TikTok | Instagram Cambro: Website | Instagram | Facebook | Twitter | Tik Tok | Cambro Eats Website
December 12, 2023
Interview with TILIT Founders: Jenny Goodman and Alex McCrery – Cambro Eats – Episode 39
Join us on Cambro Eats for an exclusive glimpse into the story of Tilit, a brand that has been revolutionizing chef wear since its inception. In this episode, our host Felix Bazgan engages with Tilit's founders, Alex McCrery and Jenny Goodman, to uncover the roots, evolution, and exciting collaborations of this dynamic brand. Origin Story: Commander's Palace to Tilit Tilit's journey began at Commander's Palace Restaurant in New Orleans, where Alex and Jenny's paths first crossed. Their combined experience in the hospitality industry led to a shared vision: creating chef wear that paralleled the pride and professionalism of culinary arts. The Big Apple Beckons Their transition to New York, with Jenny moving in 2004 and Alex following a year later, set the stage for Tilit's birth. Post-Hurricane Katrina, New York became the launching pad for their innovative venture. The Essence of Tilit Starting with a modest range of garments, Tilit has grown to offer a diverse product line, including pants, shirts, aprons, and more. Integral to their process is a strong emphasis on customer feedback, ensuring their offerings meet the rigorous demands of culinary professionals. Collaborations and Innovations Throughout its growth, Tilit has engaged in various collaborations, continuously pushing the boundaries of culinary fashion. A notable mention is their partnership with Cambro, where a unique product idea was brought to life, highlighting Tilit's innovative spirit and dedication to practical, stylish solutions for chefs. Future Endeavors and Continued Growth Looking forward, Tilit aims to maintain its focus on high-quality, specialized products. Upcoming launches and collaborations are set to further cement their position as leaders in culinary fashion, with partnerships like the one with Cambro underscoring their commitment to industry-relevant innovation. Guest: Jenny Goodman and Alex McCrery Host: Felix Bazgan TILIT: Website | TikTok | Instagram Cambro: Website | Instagram | Facebook | Twitter | Tik Tok | Cambro Eats Website
11 total episodes available
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Frequently asked questions
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- What is Cambro Eats?
- How often does this podcast release new episodes?
This podcast updates weekly.
- Where can I listen to this podcast?
This podcast is available on 8 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Yes, this podcast regularly features guests.
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