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Episode 62 of 62

Dissecting College Dining

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station description A deep dive with chefs and industry experts into the many facets of the foodservice... read more
‎The Vollrath Feed
Duration: 59:30
Timestamps1:21 – We love having chefs on the show4:50 – There is a lot to evaluate in a new position6:03 – Chef Rich’s go-to equipment7:57 – The benefits of humble beginnings11:01 – Chef Richard Hetzler joins the show11:51 – Working for a foodservice support provider18:03 – Chef Richard’s go-to piec
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Timestamps1:21 – We love having chefs on the show4:50 – There is a lot to evaluate in a new position6:03 – Chef Rich’s go-to equipment7:57 – The benefits of humble beginnings11:01 – Chef Richard Hetzler joins the show11:51 – Working for a foodservice support provider18:03 – Chef Richard’s go-to pieces of equipment19:27 – Vacuum sealers21:17 – Equipment to address staffing challenges24:19 – Biggest challenges of students returning to campus27:04 – Attracting new talent29:23 – Creating buy-in and establishing trust30:56 – Chef Richard’s time in the kitchen32:57 – Working through the design process36:26 – Considering nutrition38:02 – Sourcing ingredients39:43 – Utilizing blue catfish45:39 – Chef Richard’s foodservice journey50:39 – Points of pride53:43 – Chef Richard’s inspirational quote55:21 – Nate’s Notes58:32 – Outro
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