Listen in to discover why, as Trevor cleverly puts it, "In the cheese business, it really comes down to the culture."

Craig Gile, National Food Service Sales Director with 22 years at Cabot, shares fascinating insights from his journey through the company—including his time as a professional cheese grader hand-selecting the perfect cheddars. Meanwhile, Jenni Tilton-Flood brings the farmer's perspective as a first-generation dairy farmer who married into a three-generation family operation producing 18,000 gallons of milk daily.

Together, they unpack the 100+ year history of Cabot Creamery Cooperative, reveal what truly makes award-winning cheese, and discuss how sustainability practices on the farm translate to exceptional quality on the plate. From the science of cow comfort to the art of aging cheddar, this conversation offers food service professionals and culinary enthusiasts alike a deeper appreciation for the craft, care, and community behind every block of Cabot cheese.

Show Notes:

* Learn about Cabot's century-old cooperative model that began in 1919

* Discover how Cabot's strategic placement of processing facilities ensures the freshest products

* Hear how third-party verification systems ensure quality and sustainability

* Understand what makes New England cheddar distinctive with its "tangy bite"

* Find out how cheese is graded and selected for different culinary applications

* Explore how Cabot balances tradition with innovation through practices like using digester energy to power production facilities

In Episode 77 of Dennis Knows Food, host Luke LaBree leads a timely discussion on restaurant staffing with Dennis Food Service team members Samantha Hammond, Teagan Anne, and Corporate Chef Trevor Lizotte. With spring hiring season approaching, this episode offers fresh perspectives for foodservice operators who've exhausted traditional recruitment methods.

In this episode we’ll explore how cultivating a positive workplace culture and effectively showcasing it can attract and retain quality staff, including:

* Leveraging social media to highlight workplace culture authentically

* Empowering employees to create content and share their experiences

* Building an environment where skill development happens naturally

* Converting potential candidates by demonstrating genuine employee appreciation

Whether you're struggling to find qualified candidates or looking to strengthen your existing team, this episode provides actionable insights beyond conventional hiring approaches. Perfect timing for operators planning their spring staffing strategy.

In this episode of the Dennis Knows Food Podcast, Samantha Hammond, Marketing Coordinator at Dennis Food Service, sits down with our new Corporate Chef, Trevor Lizotte. Chef Trevor discusses his culinary journey, from starting in a small-town kitchen at the age of 15 to leading a restaurant kitchen for over a decade. He shares his excitement about joining Dennis Food Service, where he aims to use his experience to help customers by simplifying their kitchen operations, saving costs, and providing creative menu solutions.

• Host: Samantha Hammond, Marketing Coordinator at Dennis Food Service
• Guest: Chef Trevor Lizotte, Corporate Chef at Dennis Food Service
• Key Topics Covered:

Where to find Chef Trevor:

• Website: DennisFoodService.com/chef
• Social Media: Follow Chef Trevor on Facebook, Instagram, TikTok, and X @ChefDifference