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Food & Cooking Podcasts

Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!

Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!

Location:

United States

Description:

Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!

Language:

English


Episodes

BSP372: Barbie Beltran and Jose Guerrero of Sacred Society, the Whole Health Bodega

5/17/2022
In the middle of a mental health crisis, at the end of a two year pandemic, Barbie Beltran is working to create a solution. Her dream? A Whole Health Bodega called Sacred Society focused on elevating peoples’ health in body, mind, spirit, and soul. It will be a one stop shop for convenience and building healthy habits. Jose Guerrero joined her to manifest that dream into reality. Working together has changed Jose’s outlook on meditation and cutting added sugar. 6 Questions with Barbie...

Duration:00:12:32

BSP371: Scott Schaden of Terra Restaurant on Opening Delays, Menu Stories, Workplace Culture

5/10/2022
Chef Scott Schaden’s journey to open Terra started way back when he got into the industry at fifteen. Scott says, “The things that got me into the restaurant industry are the things I hate about the restaurant industry now. When I was fifteen, you know what got me into this job: easy access to drugs, late nights, hot hostess.” He’s ready to make a new kind of business moving away from that model. Terra Restaurant 6 Questions with Scott Schaden Venison Ragu: A Novel

Duration:00:17:38

BSP370 : 18 Things You Better Consider When Opening A Restaurant

5/4/2022
If you are considering opening a brick & mortar food concept, you need to watch this video! Jensen Cummings outlines 18 steps from his previous experience, successes and failures, starting restaurants and consulting on restaurants that he wished he would have known every time he created a new concept. From Brand Messaging to Financial Planning to Real Estate, this video covers the 18 things that save time, energy, and money in opening F&B concepts. 18 Minutes to figure out your 18...

Duration:00:12:33

BSP369: Paolo Neville on Going Viral on Restaurant TikTok to Gain Audience and Investors

4/26/2022
Chef Paolo didn’t want to waste time on another social media platform. But Jensen and others kept saying he had to get more content out there, so he started making TikToks, and had a lot of fun doing it. Now his silly hotdog videos have the potential to transform into a real restaurant, because an investor reached out to him and wants to finance his vision for the Urban Hotdog Collective. 6 Questions with Paolo Neville Paolo Neville TikTok

Duration:00:15:23

BSP368: 3 Reasons Restaurants Hate Social Media, and How To Overcome Them While Still Running Your Business

4/19/2022
On this episode, Jensen speaks about his personal journey starting to use social media and the most common excuses restaurants make for why they don't use social media.

Duration:00:15:17

BSP367: Finding Your Food Culture, My Personal Journey

4/6/2022
Jensen speaks about how his Japanese heritage impacted his culinary career and created his food culture.

Duration:00:18:19

BSP366: How Much Does Time Matter To A Chef

3/29/2022
In this episode, Jensen talks about how the movie Yellow Submarine changed Jensen's perspective of time.

Duration:00:13:35

BSP365: Chef Mimi Lan of The Taste Curator on Clubhouse for Food Creators

3/28/2022
Jensen speaks to Mimi Lan about her struggle with public speaking, her opportunity to interview Andrew Zimmern, and how to use Clubhouse to connect with people across the world. 6 Questions with Mimi Lan of Taste Curator Food Is Religion 8 Steps to Get Set Up on Clubhouse

Duration:00:10:52

BSP364: Poder de la Familia con Ruben Rodriguez de Nai Restaurant Group - Best Served en Español #9

3/15/2022
En este episodio de Best Served en Español, Alejandra habla con Rubén Rodríguez de Nai Restaurant Group sobre su familia en Galicia, por qué Nai es tan importante y cómo comenzó su grupo de restaurantes.

Duration:00:18:34

BSP363: Every Restaurant Only Offers These 2 Things

3/15/2022
In this episode, Jensen talks about his family legacy, the day he decided to stop overworking in the industry, and the two things that restaurants offer. Once you understand the two things any restaurant actual offers, you can start to develop a new type of business model that plays to the true strengths of what a restaurant really is.

Duration:00:10:07

BSP362: Nixtamalization y tortillas con Zack and Diana Wangeman de Sobre Masa - Best Served en Español #8

3/15/2022
En este episodio de Best Served en Español, Alejandra habla con Diana y Zack Wangeman de Sobre Masa acerca de sus comienzos en “pop-ups” antes de emprender su negocio y de la preservación de recetas y la nixtamalizacion entre comunidades.

Duration:00:21:05

Bonus: Voices4Chefs Part II Best Served with Rebel Chef Jensen

2/10/2022
In part two Chef Jensen takes us deeper and bring storytelling to life with his epic Storytelling Challenge, and in this episode, you will leave impacted and inspired and ready to tell your story. You'll learn about why restaurants should become podcasters and ambassadors for their community. Let's connect back with Chef Jensen of Best Served. Voices4Chefs

Duration:00:26:58

Bonus: Voices4Chefs Part I Best Served with Rebel Chef Jensen

2/8/2022
In part I we follow along on Chef Jensen’s culinary journey from working for Debbie Golds a Top Chef Masters award winner to working for Troy Guard as he became the Executive Chef at Tag in Denver Co. Then well switch gears and learn how Jensen launched a massive storytelling hospitality movement with Best Served Podcast. I am excited to introduce you to Chef Jensen Cummings a fifth-generation chef. His family has owned restaurants since 1900. Voices4Chefs

Duration:00:39:40

BSP361: To Hell With Haters And Self Doubt. Start Telling Your Story Today. You Are One Piece Of Content Away

1/14/2022
Jensen speaks to Andrew Parr, Corey Nelson, and Sophie Braker about the content they created which brought the team of Best Served Creative together. Gratitude and the Hospitality Industry Knead To Sleep Fire On The Mountain Big Time Babble Dominique Ansel Bakery Phil Rosenthal World Huckleberry Cafe

Duration:00:22:11

BSP360: Best Served 2-Year Anniversary w/ Elan Wenzel of Element Knife Co

11/30/2021
As we reach a historic milestone of two years from the very first Best Served Podcast on November 18, 2019, we want to bring back our very first guest, Elan Wenzel of Element Knife Company at Stanley Marketplace in Denver, CO.

Duration:00:22:03

Clubhouse #29: First Time Writers Clubhouse - 86 86 86 Challenge

11/18/2021
In the 86 86 86 Challenge, Best Served paid hospitality industry professionals $86 for their stories. Hear from first-time writers on the struggle with impostor syndrome, how they found the story within them and how we are adding more voices to the culinary narrative. Moderators Chef Jensen Cummings Sophie Braker Katie Fisco Abbey Miller Katie O'Hara Jasmin Parks Papadopoulos Letisha Steele

Duration:01:14:36

BSP359: Meet The Team w/ Katie O'Hara - Tell Your Best Story Ep#18

11/15/2021
In this episode of Tell Your Best Story, Jensen speaks to Katie O'Hara, an 86 86 86 Challenge Editor, about battling with her self confidence as a freelancer, how food is so important in our lives, and how she likes volatile situations: kids, restaurants, and writing.

Duration:00:23:57

BSP358: Meet The Team w/ Zoe Schacht - Tell Your Best Story Ep#17

11/13/2021
In this episode of Tell Your Best Story, Jensen speaks to Zoe Schacht, an 86 86 86 Challenge Editor, about helping people through journalism, the relaxed editing of the 86 86 86 Challenge, and multimedia in telling stories.

Duration:00:17:26

BSP357: Meet The Team w/ Sarah Carpenter - Tell Your Best Story Ep#16

11/11/2021
In this episode of Tell Your Best Story, Jensen speaks to Sarah Carpenter, an 86 86 86 Challenge editor, about Sarah's first industry job, the history of Denver's food scene, and how the hospitality industry has always been there for her.

Duration:00:25:54

Clubhouse #28 w/ James Beard Foundation: Indigenous Foodways & American Food Culture

11/11/2021
To Celebrate Native American Heritage Month join JBF & Best Served to discuss what “American food” is, how its impacted our foodways and how indigenous agrifood systems can solve many global issues. Moderators Chef Jensen Cummings Chef Mimi Lan Christine Chung Heather Jane Andrea Murdoch Nephi Craig Bleu Adams Hillel Echo Hawk Resources James Beard Legacy Network James Beard Open For Good James Beard Investment Fund Protect Native Elders 9 Ways to Learn About Indigenous Food Systems...

Duration:01:19:11