243 episodes

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!

Best Served Jensen Cummings

    • Arts
    • 5.0 • 8 Ratings

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!

    BSP378: KC Gonzalez of Tenmomi on Opening A Noodle Shop, 1000 Bowls Of Ramen, Chef Life Tik Tok

    BSP378: KC Gonzalez of Tenmomi on Opening A Noodle Shop, 1000 Bowls Of Ramen, Chef Life Tik Tok

    KC Gonzalez always knew he was meant for restaurants. Growing up in the Philippines, he helped his grandmother at her store and cooked food for their multigenerational household. KC earned the moniker Chef Salty during his days as a sous chef, the name he currently uses as his Tik Tok handle. Tenmomi, his ghost kitchen ramen concept in Rutherford, New Jersey, is his newest project. Right now it's just him creating bowls of ramen but he’s working on flipping the narrative and making restaurants a good place to work for creatives again as he grows his business.



    6 Questions with KC Gonzalez of Tenmomi on Starting As A Dishwasher, Understanding Restaurant Financials, Chef Life Tik Tok

    • 16 min
    BSP377: Ji Hye Kim of Miss Kim on Korean Ancestors, Restaurant Pop-Ups, James Beard Nomination

    BSP377: Ji Hye Kim of Miss Kim on Korean Ancestors, Restaurant Pop-Ups, James Beard Nomination

    Chef Ji Hye Kim opened Miss Kim, a Korean restaurant focused on food inspired by Korean ancestors made with Michigan ingredients, in 2016 in Ann Arbor. Opening a restaurant was never a part of the original plan for Ji Hye. She started in hospital administration before becoming a cheesemonger at Zingerman’s at 27 years old. Watch to learn more about her journey and her mission to educate people about Korean food and fermentation.



    6 Questions with Ji Hye Kim of Miss Kim on Chef As A Second Career, Misconceptions About Korean Cuisine, & Prioritizing Fair Wages

    • 17 min
    BSP376: Paul Arihara of DaaFamBam on Restaurant Tik Tok

    BSP376: Paul Arihara of DaaFamBam on Restaurant Tik Tok

    Paul Arihara has used bartending to travel around the United States. Now he’s on a new journey with his family on Restaurant Tik Tok. Paul, his wife Leina, and daughter Joli run the DaaFamBam, a love story where food is the supporting actor. Watch his episode to learn more about his journey.



    6 Questions with Paul Arihara of DaaFamBam on Restaurant Tik Tok

    DaaFamBam Tik Tok

    • 16 min
    BSP375: Chef David Witt on Sobriety In The Kitchen, Restaurant - Life Balance, Motivational Content

    BSP375: Chef David Witt on Sobriety In The Kitchen, Restaurant - Life Balance, Motivational Content

    When David Witt reached out to Jensen to show his appreciation for Best Served Podcast’s episodes, he could only float the possibility of being a guest on the show. As a fan of the podcasts though, he knew his story, a story of addiction and recovery, would resonate with our audience. He manifested, put in the work, and made it come true. Watch this episode to learn more about David’s journey.



    6 Questions with David Witt on Sobriety In The Kitchen, Restaurant Life Balance, & Becoming An Executive Chef

    • 16 min
    BSP374: Kelly Fischer on How We Reckon With Our Past and Leave Restaurants Better Than We Found Them

    BSP374: Kelly Fischer on How We Reckon With Our Past and Leave Restaurants Better Than We Found Them

    Jensen is serious when he says reach out to us. In his article “Where do Restaurants Go from Here?” he said, “I’m on the lookout for it, for you. What role will you play in where restaurants go from here?” Kelly Fischer answered the call when she DMed Jensen and their conversation led to this episode.



    What Role Will Each Of Us Play In Where Restaurants Go From Here?

    Kelli Fischer LinkedIn

    • 15 min
    BSP373: Bobby Little and Chad Urban of Chez Nick on Opening Multiple Restaurants Through A Pandemic

    BSP373: Bobby Little and Chad Urban of Chez Nick on Opening Multiple Restaurants Through A Pandemic

    A duo like Bob Little and Chad Urban sound like they should be in a country music folk band. Instead they’re a chef duo who’ve opened three concepts (two restaurants and a catering operation) during the pandemic. Their restaurant Chez Nick in the Upper East side of Manhattan opened three weeks before restaurants shut down in 2020. How have they survived and had enough capital to open a new restaurant while staying true to a new, better restaurant culture? Listen to find out.



    6 Questions with Bob Little and Chad Urban of Chez Nick on on Ranch Dressing, Kitchen Mentorship and Motherfucking Details



    18 Things (Out of 892) You Better F***ing Consider If You're Thinking About Opening A Brick & Mortar Restaurant

    • 15 min

Customer Reviews

5.0 out of 5
8 Ratings

8 Ratings

Voice4Chefs ,

Inspiration Podcaster

Chef Jensen is a true veteran podcaster. He has a unique way of engaging and honoring his guests and inspiring them. He keeps you going in every episode waiting with bated breath about the next question he is going to ask. He speaks from experience and a deep passion for this industry. He knows how to get to the key stories that engage us and bring stories of his guests to life? I look forward to what he comes up with next.

Louise2019 ,

Timely, engaging, dynamic content.

These conversations will hit home for current and nostalgic restaurant industry folks. If you are looking to grow or pivot your business, the inspiration and the strategy is here. If you just want entertainment and interesting foodie facts, you will find that as well.

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