Welcome to a special episode with our first Overseasoned Podcast guest since the pandemic, Geoff Feder of Feder Knives. Yes, we talk knives... but it's so much more than that. You can expect a entertaining rundown of the Triple P's: Patina, Pineapple, Paella. You won't want to miss this one. There may or may not be a special giveaway involved...

A hot topic at the most recent NRA (National Restaurant Association) in Chicago was the future of robotics in the service industry. Where are they acceptable? How feasible is it to incorporate into everyday service? Does this detract from the human aspect we cherish about hospitality? Tune in as we discuss and debate all things robotics!

We had the incredible pleasure of not only dining at Carmen in Medellin, but meeting with Carmen the brilliant restaurateur herself. Stick with us as we delve into the beauty of Colombian food, culture, and hospitality... made all the more dynamic because of our experience at Carmen, with Carmen.

Restaurant Openings are a true labor of love (or maybe it's straight up masochistic behavior?). Regardless, it's something that will happen again and again... and there will always be something to treasure about birthing a new establishment, a new concept... join us as we revel in the trials and tribulations of restaurant inception.

It might be just a tube in the sky, but why not still have a focal point of pride with the hospitality? This week, we delve into what's wow-ed us in terms of airline hospitality—everything from the "wow! there are multiple champagne options with real glassware!" to the "wow! these corn nuts expired 3 years ago but I guess I am grateful to be offered anything at all!" We hope you'll chime in with your stories, too!

Join us as we deep dive into the dishes we hold near and dear to our hearts... because they are prepared with a mother's love. Some may surprise, some might really hit home. Either way, it's a fun one! We love you, Moms!

Join us as we explore the almost-liminal space when shifting into the early spring season—the menu changes, the beverage choices, and the overall spirit that goes into the primavera attitude of the culinary world.

POV: You wake up in a Zombie AI Apocalypse and have to go back to the most recent job you had in hospitality––what decisions do you make?