Mardi Gras at the Table: King Cake, Culture, and Culinary Legacy

This special Mardi Gras edition of Walk-In Talk steps away from the stove and into tradition.

Rather than a typical cooking session, this episode centers on king cake as cultural ritual, bringing together James Beard winners, Michelin-starred perspective, and one of the most respected food writers covering New Orleans today.

Mr. Johnny Clutch, Pooch Rivera personally drove multiple king cakes from New Orleans to the studio, honoring the idea that some foods deserve to be carried, not shipped. At the table are king cakes from Brennan's Restaurant, gifted by the Brennan family, a James Beard Award–winning king cake from Dong Phuong Bakery, and a collaborative cake from James Beard recipient Neal Bodenheimer, owner of Cure and board chair of Tales of the Cocktail, created with Ayu Bakehouse and baked by Kelly Jacques, Food & Wine's Best New Chef of 2025.

Joining the conversation is writer and author Matt Haines, making his third Mardi Gras-time appearance on the show, helping unpack what Mardi Gras and king cake truly represent beyond spectacle.

Also in studio is one-Michelin-star chef Michael Collantes, who brings a Michelin-level lens to tradition and helps bring a cocktail recipe from Bodenheimer to life.

This episode connects James Beard and Michelin worlds, chefs and writers, ritual and evolution, showing how food culture endures when it's treated with respect.

This isn't about recipes.
It's about meaning.

• King cake is ritual, not novelty
  Timing, intention, and origin matter more than trend or distribution.

• Tradition doesn't conflict with excellence
  James Beard and Michelin recognition can coexist with deep cultural respect.

• The journey is part of the story
  Physically transporting food reinforces its value and cultural weight.

• Food, drink, and storytelling are inseparable
  Cocktails, baked goods, and conversation together preserve memory and meaning.

• Writers and chefs protect culture in different but complementary ways
  Both are essential to keeping culinary traditions alive.

Brand Partners

• Metro Foodservice Solutions
  https://www.metro.com

• RAK Porcelain USA
  https://www.rakporcelain.com

• Crab Island Seafood Dip
  https://www.crabislandseafooddip.com

• Citrus America
  https://www.citrusamerica.com

Cause Partners

• The Burnt Chef Project (North America)
  https://www.theburntchefproject.com

• Operation BBQ Relief
  https://operationbbqrelief.org

• Hogs for the Cause
  https://hogsforthecause.org

Belonging is not something you arrive at. It is something you build.

In this episode of Walk-In Talk Media, Carl Fiadini sits down in studio with Marina Baronas, hospitality leader and author of A New Life, A New Menu: An Almanac of Belonging. Raised across Lithuania, Russia, and Azerbaijan, Marina came to the United States at nineteen without speaking English and built a life through the unseen work of hospitality. Her journey moves through kitchens, dining rooms, leadership, motherhood, burnout, and reinvention, offering an honest look at service as lived experience, not performance.

Joining the conversation is Chef Carl Riding, who came up through hotels and kitchens before stepping away from the line to build Crab Island Seafood, a small, independent, chef-driven company producing elevated crab dips. Together, they explore dignity in invisible labor, identity beyond titles, redefining success without leaving hospitality, and why this industry continues to feel like home even after it takes its toll.

This episode is for anyone who has carried their roots across borders, worked until they were unseen, or searched for belonging inside the hospitality industry.

• Immigration, identity, and finding belonging through hospitality

• The emotional cost of invisible labor and long-term burnout

• Front of house and back of house perspectives shaped by hotels and kitchens

• Redefining success without walking away from the industry

• Why hospitality continues to feel like home, even after reinvention

Crab Island Seafood
https://www.crabislandseafooddip.com

Metro Foodservice Solutions
https://www.metro.com

RAK Porcelain USA
https://www.rakporcelain.com/usa

Pass the Honey
https://www.passthehoney.com

New York Restaurant Show
https://www.nyrestaurantshow.com

California Restaurant Show
https://www.californiarestaurantshow.com

Florida Restaurant Show
https://www.flrestaurantshow.com

Pizza Tomorrow Summit
https://www.pizzatomorrow.com

U.S. Culinary Open (NAFEM Show)
https://www.usculinaryopen.com

The Burnt Chef Project
https://www.theburntchefproject.com

Operation BBQ Relief
https://operationbbqrelief.org

Hogs for the Cause
https://hogsforthecause.org

Sustainable Supperclub
https://www.sustainablesupperclub.org

• Metro
https://www.metro.com

• RAK Porcelain USA
https://www.rakporcelain.com/usa

• Pass the Honey
https://www.passthehoney.com

• Aussie Select
https://www.aussieselect.com

• Ibis Images Studio
https://www.ibisimages.com

• New York Restaurant Show
https://www.nyrestaurantshow.com

• California Restaurant Show
https://www.californiarestaurantshow.com

• Florida Restaurant Show
https://www.floridarestaurantshow.com

• Pizza Tomorrow Summit
https://www.pizzatomorrowsummit.com

• U.S. Culinary Open at NAFEM Show
https://www.usculinaryopen.org

• The Burnt Chef Project (Mental health advocacy in hospitality)
https://www.theburntchefproject.com

• Operation BBQ Relief
https://operationbbqrelief.org

• Hogs for the Cause
https://hogsforthecause.org

• Sustainable Supperclub
https://www.sustainablesupperclub.com

In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope.

Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his Perfect 200 rub and honest talk about the grind of the competition circuit, marriage on the road, barbecue family and why he still watches every face in the room when people take that first bite. Together, Stan and Tillman dig into why barbecue has such a deep emotional pull, how the barbecue community shows up for each other, and what it means to use food as a vehicle for comfort, connection and service.

Key takeaways:

• What it takes for Operation BBQ Relief to activate in places like Jamaica and why safety, dignity and cultural respect matter as much as the food.

• How a pulled pork sandwich, a parking lot and one stranger's gratitude helped Stan find his "why" and changed how he sees the work forever.

• Why competitive barbecue is a family sport for Tillman, how his wife Amy became the real secret weapon, and why the barbecue community feels like a second family.

• Simple ways listeners can get involved, from volunteering with OBR at OBR.org to supporting the people doing the cooking in their own communities.

About Walk-In Talk Podcast and Walk In Talk Media:

• Walk-In Talk Podcast is hosted by food industry veteran and storyteller Carl Fiadini, shining a light on the flavor, the hustle and the heart of the industry. Walk-In Talk is the official podcast for the New York, California and Florida Restaurant Shows and the Pizza Tomorrow Summit, and the on-site media partner for the US Culinary Open at the NAFEM Show. Walk In Talk Media is also the North American media platform for The Burnt Chef Project and regularly supports cause driven partners like Operation BBQ Relief and Hogs for the Cause. Recorded at Ibis Images Studios, where food photography comes alive and Carl gets the first bite. Learn more at thewalkintalk.com.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Takeaways:

• The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts.
• Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen.
• Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world.
• The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face.
• A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences.
• In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements.

Mentioned in this episode:

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Chef Ciji Castro imparts invaluable insights into the art of transforming humble ingredients into delectable comfort food, emphasizing the critical need for resourcefulness in the face of escalating food insecurity. Throughout our dialogue, she shares her expertise in crafting a traditional puerco guisado, a slow-cooked pork stew, while ingeniously demonstrating how to stretch this dish to nourish a family of five for under ten dollars. Furthermore, Chef Castro elucidates the significance of culinary traditions, not merely as recipes but as vessels of resilience and community connection, inviting listeners to engage with their own familial narratives through food. She also provides practical tips on reducing kitchen waste, showcasing the importance of creativity in meal preparation. Our conversation ultimately serves as a poignant reminder of the power of food to unite and uplift individuals during challenging times, as well as the importance of seeking assistance without stigma.

Takeaways:

• Chef Ciji Castro emphasizes the importance of resourcefulness in cooking, especially during times of food insecurity.
• In this episode, we discuss how traditional recipes can be adapted using modern techniques without losing their authentic flavors.
• The conversation highlights the significance of community support in addressing hunger and food insecurity issues in Tampa Bay.
• Ciji shares practical tips on turning affordable staples into delicious meals that can feed a family while keeping costs low.
• We explore the cultural significance of dishes like pasteles and their role in preserving family traditions and history.
• The episode stresses the need for open-mindedness when it comes to food sustainability and making the most of available ingredients.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

In this very powerful episode of the Walk-In Talk Podcast, host Carl Fiadini sits down with Chef Janine Pezarro and Chef Brett Wright to explore what resilience truly looks like behind the kitchen doors.

Janine opens up for the first time about the murder of her family, the trauma that followed, and how she transformed that pain into purpose — from Michelin-level pastry kitchens to the founding of The Warrior's Path, a course helping men reconnect with courage and emotional strength.

Brett shares his own transformation — escaping gang life, finding salvation in cooking, and building Bib Gourmand recipient, Palm Beach Meats, and the only Kobe-certified operations in the U.S. into a budget friendly experience. His leadership philosophy centers on empathy, equality, and giving his team the opportunities he never had.

It's raw, vulnerable, and inspiring — proof that food can be the bridge between survival and strength.

🎙️ Featuring:

• Chef Janine Pezarro — Founder, The Warrior's Course

• Chef Brett Wright — Executive Chef / Owner, Palm Beach Meats

• Hosted by Carl Fiadini, Walk-In Talk Media

Takeaways:

• Chefs Janine Pezarro and Brett Wright discussed their innovative approaches to classical dishes, exemplified by their unique use of beurre blanc with beef, showcasing culinary creativity.
• Brett Wright emphasized the importance of accessibility in gourmet dining, striving to make high-quality wagyu meat available to the average family rather than limiting it to fine dining establishments.
• Janine Pezarro shared her profound personal journey, illustrating how her experiences have shaped her culinary philosophy, emphasizing the emotional connection food can foster.
• The conversation highlighted the challenges faced by women in the culinary industry, with Janine recounting her experiences of harassment and the resilience required to navigate a male-dominated environment.
• Both chefs expressed a strong commitment to mentoring and uplifting their staff, recognizing that true leadership involves empowering others to reach their potential in the kitchen.
• The episode concluded with reflections on personal growth, as Janine shared her desire to inspire others through motivational speaking and her journey of self-discovery in the culinary arts.