Saucy Bites

About Saucy Bites

Welcome to Saucy Bites, the podcast serving up all things food service and kitchen innovation from recipes to equipment and the people driving the industry forward. We bring you the flavor behind the food brought to you by Ovention Ovens.

Publisher

Joe Arvin

Category

arts

Language

en

Explicit

No

First episode

5 Jan 2026

Latest episode

14 Sept 2026

Latest episodes

11 episodes in the feed.

1. 

   14 Sept 2026

   E11 Joe Carbonara: People Still Buy From People - Even in the Age of AI

   Joe Carbonara is editorial director for Foodservice Equipment & Supplies and restaurant development & design magazines. Prior to becoming Editor in Chief for FE&S in 2004, Joe spent 11 years as a marketing manager for Smith Bucklin Corp. As part of that role, Joe spent six years working with the North American Association of Food Equipment Manufacturers. Joe also serves as a member of the CFESA Industry Advisory Board. A diehard Cubs fan, Joe is also a fan of the finer things in life such as an ice cold can of Pabst Blue Ribbon and a dad joke (the cornier, the better). The conversation covers Joe Carbonara's journey to becoming an editorial director, his involvement with industry associations, the impact of AI and automation in the food service industry, and the role of human touch in content creation. It also explores the audience of the magazine, industry trends, and the impact of COVID on automation. The discussion delves into specific applications of automation and the forms it takes in the food service industry. The conversation covers the impact of automation in the food industry, the rise of off-premises dining and ghost kitchens, the transition to electric equipment and ventless solutions, and the educational role of the magazine in the industry. LinkedIn: Joe Carbonara (https://www.linkedin.com/in/josephcarbonara/) FE&S Magazine (https://fesmag.com/) Chapters 00:00 Introduction and Background 01:08 Becoming an Editor 02:20 Career Journey 03:08 Transition to Editorial Director 04:18 Industry Recognition 05:38 Involvement with Associations 06:02 Content Creation Process 07:02 Industry Trends and Uncertainty 09:42 Role of AI in Food Service 12:06 AI in Story Writing 13:52 Human Touch in Content Creation 15:18 Audience of the Magazine 17:13 Impact of COVID on Automation 19:02 Forms of Automation 21:27 Specific Applications of Automation 22:36 Automation in the Food Industry 24:00 Off-Premises Dining and Ghost Kitchens 28:27 Transition to Electric Equipment and Ventless Solutions 31:26 Educational Role of the Magazine

2. 

   17 Aug 2026

   E10 Anthony Martorina: How a Food Photographer Turned Social Media Into a Global Food Influence

   Anthony Martorina's love for food blossomed as he traveled the world as a film guru, developing and presenting film editing software. During his frequent layovers, he began writing about restaurants and sharing food photography, igniting a new passion. This passion soon transitioned into a culinary career, where he hosted and judged live food events. Renowned chefs often seek Anthony’s palate to taste-test dishes or create new menu items. Currently, he serves as a Finals Judge for the World Food Championships and has appeared on Food Network’s “Me or the Menu.” Anthony is no stranger to culinary competitions, having judged hundreds, including the Daily Herald's "Best Martini in the Burbs," the Chicago Tribune's "Food Court Mac & Cheese Throw Down," ABT”Pizza Cook Off” and Marriott Hotel’s “Masters of the Craft” for the Midwest Region's chefs and mixologists. His culinary content is sure to whet your appetite, as Anthony delights in discovering new flavors and uncovering hidden gems. You'll savor his delicious insights. Discover how Anthony Martorina turned his passion for food and travel into a global influence, blending culinary expertise with social media mastery. In this episode, we explore the power of authentic reviews, the challenges of food judging, and tips for home cooks and aspiring influencers. Instagram: Food Dude @anthonymartorina LinkedIn: https://www.linkedin.com/in/anthony-martorina-9195004/ (https://www.linkedin.com/in/anthony-martorina-9195004/) TikTok: @anthony.martorina

3. 

   13 Jul 2026

   E9 David Ivey-Soto: The Hidden Power of Being a Misfit

   Today we’re sitting down with Chef David Ivey-Soto, MBA, CEC®, CCA®. From serving as Student Council President at the Culinary Institute of America to returning as a Fellow to teach alongside his former instructors, David’s career spans elite kitchens, university lecture halls, and corporate boardroom consulting. He is a past competitor, an industry judge for national organizations like ProStart and SkillsUSA, and a wealth of knowledge on food service efficiency and operations. Most chefs will tell you that the kitchen is a chaotic misfit haven. But what if embracing that chaos—and the quirks of being a ‘misfit’—is the very secret to success? In this episode, culinary veteran David Ivey-Soto shares how a wandering career, working in 15 countries, and earning an MBA transformed his perspective on leadership, community, and lifelong growth in food service. You’ll discover why the culinary industry isn’t just a job—it’s a bond that unites diverse backgrounds and personalities into a formidable team. David highlights how mistakes, like roasting turkeys or navigating culinary school, are essential learning moments that propel you forward. Learn why agility, adaptability, and a bit of ADHD fuel the high-energy lifestyle of a chef, and how embracing failure builds resilience and excellence. We break down pivotal topics: the power of mentorship and apprenticeships versus formal education, the importance of asking for help, and cultivating community through food—whether in a neighborhood or a nation. David shares his insights on how culinary skills are a form of diplomacy, breaking bread across cultures and religions, and making a genuine difference in people’s lives. This episode is perfect for aspiring chefs, seasoned professionals looking for a renewed perspective, or anyone who believes food is more than just sustenance—it’s a unifier, healer, and motivator. If you’ve ever wondered how to turn industry chaos into your greatest strength or how to inspire the next generation, you’ll want to hear David’s inspiring journey. From the military-like camaraderie in kitchens to the importance of mental health and asking for support, David’s wisdom underscores that our industry’s true value lies in its people and shared passion. Get ready to rethink what it means to be a foodie, a leader, and a misfit—because this episode might just change how you see your role in the kitchen and beyond. Join us to explore the unbreakable bond of the brigade, the value of hands-on learning, and how to thrive as a lifelong culinary diplomat. Perfect for anyone ready to embrace the chaos, learn from failure, and deepen their love for food and people. Linkedin (https://www.linkedin.com/in/david-ivey-soto/)

4. 

   15 Jun 2026

   E8 Tim Klauder: Why Traditional Kitchens Are Missing the Mark—And What Saves Time & Money

   Tim Klauder is a high-energy culinary pro who’s been in the trenches and behind the tech—most notably as the former corporate chef for Ovention Ovens. He’s known for turning complex equipment into real-deal, money-making food… and doing it fast. Sharp, a little wild, and full of stories, Tim’s worked with chefs and operators across the country—dialing in menus, fixing problems on the fly, and keeping kitchens moving when things get chaotic. Most entrepreneurs and food innovators overlook an overlooked revenue powerhouse—an oven that turns even the smallest kitchens into profit-making machines. Tim Clauter, a culinary legend with deep roots in high-stakes restaurant operations and tech-driven kitchen solutions, reveals how ventless ovens like the ones he champions can generate up to $20,000 in extra weekend revenue—without ventilation costs or the need for massive kitchen remodels. If you think small kitchens can't produce big profits or you're tired of outdated tech holding your business back, this episode will change everything.Tim takes us behind the scenes of his two-decade journey, sharing stories of cooks turning tiny ovens into cash cows, and how non-traditional solutions like ventless ovens are reshaping the foodservice landscape. You'll discover: how a startup made $20K on weekends by fixing up a used shuttle oven, the key to streamlining kitchen equipment with minimal footprint, and why choosing the right technology can turn every square foot into a potential ATM.We break down the myths about traditional brick ovens, the importance of agility in food trucks and truck stops, and the environmental and health pitfalls of modern GMO foods—plus how growing your own herbs and local sourcing can dramatically boost your menu’s nutritional value. Tim shares insights from his international experience, his passion for organic food, and why he believes embracing innovation and mentorship is the ultimate recipe for success.This isn't just about cooking; it's about strategic thinking in a rapidly evolving industry. Tim’s stories and proven tactics reveal how to maximize your kitchen’s potential—whether you’re running a restaurant, food truck, or corporate kitchen—while staying ahead of food trends and health concerns. If you're ready to cook up new revenue streams, streamline operations, and future-proof your business, tune in now. Perfect for food entrepreneurs, kitchen managers, and anyone eager to transform their culinary space into a profit powerhouse. Linkedin (https://www.linkedin.com/in/timothy-g-klauder-94a6266/)

5. 

   11 May 2026

   E7 Rene Marquis Fixing the Ladder: How Chef Rene is Rebuilding the American Culinary Federation

   oin us for an inspiring conversation with Chef Rene J. Marquis CEC, CCE, CCA, AAC, a decorated military veteran, International Culinary Judge, ACF National President, and Food Network Cutthroat Kitchen champion. With 21 years of service as a combat-disabled veteran and global success in Culinary Olympics and World Cups, Chef Marquis shares unmatched insight into leadership, discipline, competition, and elevating the culinary profession. From his military culinary career to his leadership roles in the American Culinary Federation and WorldChefs, Chef Marquis has dedicated his life to excellence and service. This episode is packed with powerful stories, global perspective, and guidance for chefs at every stage. Guest Background: Chef Rene J. Marquis CEC, CCE, CCA, AAC is a highly decorated Certified Executive Chef, Certified Culinary Educator, Certified Culinary Administrator, ACE Evaluator, and American Academy of Chefs member. Born in Lewiston, Maine, he graduated from the Culinary Institute of America in 1992 before beginning his culinary career at The Broadmoor as Garde Manger and Chef Tournant. In 1993, he joined the U.S. Army, serving 21 years as a combat-disabled veteran and culminating his service at MacDill AFB. A two-time competitor at the Culinary Olympics and multiple-time World Cup competitor, he brought home numerous gold and silver medals as team captain of the U.S. Army Culinary Arts Team. He is an ACF-approved judge since 2005, an International Culinary Judge through WorldChefs, and appeared on Food Network’s 'Cutthroat Kitchen' where he won Season 1, Episode 7. Chef Marquis currently serves as the ACF National President and has held leadership roles with WorldChefs and the American Academy of Chefs. He is a Corporate Chef for Land O’Lakes and volunteers extensively across Tampa Bay, supporting veterans and the Chef & Child Initiative. He has earned numerous awards including multiple Presidential Medallions and accolades from the AAC. ACF Website (https://www.acfchefs.org/) Chef Rene Social LinkedIn (https://www.linkedin.com/in/rene-marquis-cec-cce-cca-aac-b1381755/)

6. 

   13 Apr 2026

   E6 Tim Recher The Master Chef's Journey

   Chef Tim Recher—World Certified Master Chef, global competitor, and culinary Olympic team member—shares what it takes to perform at the highest level in the culinary world. From leadership to global competition to maintaining professional excellence, this episode is packed with insight. Guest Background: Tim Recher is a World Certified Master Chef and distinguished member of the World Master Chef Society. He is a recipient of the National Chef Professionalism Award, a Certified Executive Chef, and a competitor in the Global Chefs Challenge World Championship. He has represented the United States as part of the National Culinary Olympic Team and is a member of the American Academy of Chefs. Chef Recher currently serves at The Club at Mediterra in Naples, Florida. Socials LinkedIn (https://www.linkedin.com/in/cheftimrecher/) Sponsored by Ovention Ovens (https://oventionovens.com/)

7. 

   16 Mar 2026

   E5 Ted Asprooth Roller Dogs, Ventless Kitchens & the Future of Convenience Stores

   This week, we sit down with Ted Asprooth, a specialist in Foodservice, Convenience Store operations, and Military foodservice support at Antunes. Antunes is a world leader in custom foodservice equipment and water filtration systems, servicing over 150 countries with manufacturing plants in Carol Stream, IL and China. Their customers include major global QSR brands—most notably McDonald's, where Antunes earned Equipment Supplier of the Year. Ted shares insight into equipment innovation, C‑store operations, military foodservice demands, and what keeps Antunes at the forefront of the foodservice world. This episode is packed with high-level industry knowledge. Guest Background: Ted Asprooth is a Foodservice and Convenience Store industry specialist with extensive experience supporting military and commercial foodservice environments. At Antunes—a global leader in custom foodservice equipment and advanced water filtration solutions—Ted helps support operations across 150 countries. Antunes maintains manufacturing plants in Carol Stream, Illinois, and China, serving major partners including McDonald's (where Antunes earned Equipment Supplier of the Year), global QSR brands, convenience stores, and the U.S. Military. As a family-owned company recognized with numerous Best in Class workplace awards, Antunes continues to be a worldwide force in foodservice innovation. Socials LinkedIn (https://www.linkedin.com/in/ted-asprooth-65b497/) Sponsored by Ovention Ovens (https://oventionovens.com/)

8. 

   23 Feb 2026

   E3 Tim Harris Industrial Marketing in a TikTok World

   Meet Tim Harris, the creator behind Tim Taking Time — an industrial market influencer helping brands become seen, known, and trusted. With an audience of over 28,000 engaged followers, Tim uses the power of videos, photos, and consistent engagement to help industrial equipment companies stand out in a crowded space. In this episode, Tim shares why authenticity matters more than polished perfection, how B2B brands can unlock trust, and what it takes to build strong industry visibility. Marketing teams maintain full control of messaging while leveraging Tim’s reach and influence — making this episode essential listening for anyone in industrial marketing. Guest Background: Tim Harris is a marketing-focused influencer and content creator known for helping industrial equipment brands become seen, known, and trusted through the power of videos, photos, and consistent engagement. As the creator of Tim Taking Time, he provides companies with access to his engaged network of more than 28,000 followers while allowing marketing teams to stay fully in control of messaging and branding. Tim is a dad, husband, traveler, and independent content provider dedicated to elevating visibility and audience trust across the industrial sector. Tim Harris Social Linkedin (https://www.linkedin.com/in/tim-harris-a31524163/) Sponsored by Ovention Ovens (https://oventionovens.com/)

9. 

   9 Feb 2026

   E4 Roger Kreager Secrets of Food Sourcing

   Roger Kreager is the Owner and President of Chef Source in Canton, Michigan, with decades of experience in foodservice equipment and kitchen solutions. Known for his customer-first approach and strong industry partnerships, Roger built Chef Source from the ground up—starting out of his garage and delivering equipment from the trunk of his car. Under his leadership, Chef Source has become a trusted resource for operators across the Midwest. In this episode Chef Joe unlock the secret to building a thriving food business with the visionary behind Chef Source Distribution, Roger Kreager. Discover how he grew from a one-man operation in 1999 to a regional powerhouse spanning multiple states—all through passion, innovation, and relentless hard work. If you're an aspiring entrepreneur or a seasoned chef aiming to turn your food passion into a sustainable empire, this episode lights the path forward. Roger shares behind-the-scenes stories of navigating economic crashes, pandemics, and supply chain chaos—all while doubling down on customer service and product quality. Socials Chef Source Website (https://chef-source.com/) Chef Source LInkedIn (https://www.linkedin.com/company/chef-source/) Roger Kreager LinkedIn (https://www.linkedin.com/in/roger-kreager-52505167/)

10. 

    19 Jan 2026

    E2 Dan Farmer Six-Burner Wisdom: What 30 Years in Foodservice Teaches You

    Join us as we sit down with Dan Farmer, CFSP I-1st, President of SESCO — one of the industry’s leading employee-owned foodservice equipment companies. Dan brings decades of executive-level insight into how the industry is evolving, what operators and manufacturers must understand moving forward, and the leadership strategies that drive both innovation and stability. From distribution trends to elevating industry standards, Dan shares invaluable perspectives that anyone in the foodservice world can learn from. Whether you're an operator, consultant, rep, or manufacturer, this episode is packed with game-changing insight. Guest Background: Dan Farmer, CFSP I-1st, is the President of SESCO (Specialty Equipment Sales Company), an employee-owned leader in the foodservice equipment industry. With deep expertise in consulting, equipment solutions, and industry partnership development, Dan has built a respected presence across the national foodservice equipment landscape. Based in the Columbus, Ohio metropolitan area, he is recognized for his leadership and involvement in supporting operators, manufacturers, and dealer networks. A graduate of California State University–San Bernardino, Dan continues to advance industry standards through his work at SESCO. Sesco Social Website (https://www.sesco.biz/) Linkedin (https://www.linkedin.com/company/sesco-food-service-equipment/) Dan Farmer Linkedin (https://www.linkedin.com/in/danfarmercfsp/) Sponsored by Ovention Ovens (https://oventionovens.com)

11. 

    5 Jan 2026

    E1 Tristan Epps Long From Top Chef to Kitchen Wisdom

    What happens when bold, globally inspired cooking meets deep cultural roots? In this episode, we sit down with Chef Tristen Epps—Top Chef Season 22 winner, James Beard Award semi-finalist, and Michelin-recognized chef—to explore his journey from a childhood spent across Guam, Japan, and the Philippines to leading acclaimed kitchens like Red Rooster Overtown and Ocean Social by Tristen Epps. We talk about honoring Afro-Caribbean traditions, navigating TV competitions like Chopped and Top Chef, and using your platform to uplift underrepresented voices in the industry. If you love food, flavor, or a good underdog story, this one’s for you. Tristan Epps Long Background: Guest Background (Culinary History): Raised by a military mother, with a childhood spent across Guam, Japan, and the Philippines, where he developed a diverse palate and passion for international flavor. He made his national TV debut on ABC’s The Taste, later becoming a Chopped champion and appearing on Iron Chef and Best Thing I Ever Ate. As Executive Chef of Red Rooster Overtown in Miami, he helped earn recognition from the Michelin Guide and Condé Nast Traveler’s list of Top 12 Best New Restaurants in the World. Most recently, he received a 2024 James Beard semi-finalist nod for Ocean Social by Tristen Epps. Socials Instagram (https://www.instagram.com/cheftristenepps/) Facebook (https://www.instagram.com/cheftristenepps/) Website (https://www.eppsandflows.com/) Sponsored by Ovention Ovens (https://oventionovens.com/)

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Apple Podcasts (US)

5.0 / 5

2 ratings

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