Walk-In Talk Podcast
We are a Food Podcast. We are blessed to have been ranking on Apple Podcast Charts since November of 2022 in the Food Category and have been the #1 podcast spot in the United States for more than a year! Along with the podcast comes amazing food photography by John Hernandez from Ibis Images.
Powered by our partnership with brands like RAK Porcelain USA, Metro Shelving and many other amazing companies - Walk-In Talk Podcast, hosted by Carl Fiadini and team, combines culinary expertise and experiences to provide an insightful and engaging exploration of the food industry.
Our podcast is a must-listen for food industry enthusiasts, as we provide unique insights into everything from recipes to how Chefs are navigating high inflation while also discussing the importance of mental health in the industry.
Walk-In Talk Podcast offers a behind-the-scenes look at the food industry. Our show provides a fun and entertaining vibe to our podcast.
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Walk-In Talk Podcast
Gulf Shrimp A look into the Tagliatelle Short Documentary | Culinary | 2025: Chef Thomas Parker
Dawn breaks over Tampa's shrimp docks as Chef Thomas Parker begins a culinary odyssey that will fundamentally transform how he approaches his craft. This powerful journey, captured in Walk- In Talk Media's debut mini-documentary, takes us beyond the polished restaurant plates to the weathered hands that first touch our food.
At the docks, we meet shrimper, “Morris Gump”, a character straight from central casting whose stories of 45-day fishing expeditions yielding just $1,300 reveal the harsh realities behind commercial fishing. "Can you imagine what kind of turmoil you go through internally on a boat?" host Carl Fiadini asks, highlighting the mental and physical challenges these essential workers face daily. These moments of raw humanity give viewers rare insight into the true cost of seafood.
As Chef Parker moves from the docks to blueberry farms and local markets, he reconnects with what he calls "the lost art" of being a chef—personally selecting ingredients and building relationships with producers. His enthusiasm becomes palpable when foraging for Florida's freshest offerings, culminating in an innovative dish combining Key West pink shrimp, Florida blueberries, and sweet corn. The unexpected pairing showcases Parker's technical prowess through a blueberry harissa glaze and a remarkable poached shrimp and corn cake that demonstrates how deeply understanding ingredients elevates creativity.
What makes this documentary particularly compelling is its authentic, unscripted approach. Even when torrential rain threatened filming, the team embraced the elements—just as farmers and fishermen do daily. "You think the shrimpers or farmers stop because it's raining outside? Heck no," Parker remarks. This resilience permeates the film, adding character and emotional depth that perfectly captures the spirit of those who feed us.
Ready to explore the hidden connections between your plate and the passionate people behind each ingredient? Watch our mini-documentary now and gain a new appreciation for the extraordinary journey our food takes before reaching your table. Follow @WalkTalkShow on Instagram.
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Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast.
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You brought together Key West pink shrimp, florida blueberries and sweet corn. It's not a typical combination. Where did you get the inspiration from for that?
Speaker 2:Carl, if I'm being honest, my inspiration came from you. I don't know if you realize the inspiration you have putting us chefs on this platform, this podcast, everything you do for us.
Speaker 1:Hello Food Fam. This is the Walk Talk podcast, where you will find the perfect blend of food fun and cooking knowledge. I'm your host, carl Fiodini. Welcome to the number one food podcast in the country and the official podcast for the New York, california and Florida restaurant shows, the Pizza Tomorrow Summit and the US Culinary Open at NAFM. We're recording on site at Ibis Images Studios, where food photography comes alive and I get to eat it. Email us to learn more at info at thewalkintalkcom.
Speaker 1:All right, this week on the Walk Talk Podcast, we've got a good one and it's personal Chef, thomas Parker, is in studio with us fresh off of filming our new mini documentary. We're going to be talking about behind-the-scenes stories, crazy moments on the set and how the film and dish came together. A big thanks to the crew at Royal Cup Coffee for bringing on Walk Talk Media to turn up the energy at their booth for the 2025 National Restaurant Show in Chicago. The daily video recaps on the show were terrific. I have to give a big shout out to Pooch, jordan and Glenn. You guys absolutely crushed it. It's actually an honor working alongside such a solid team. You cats are amazing. Head over to at Walk Talk show on Instagram to catch all the video recaps. Folks, I don't think you'll be disappointed, and if you are too bad. Plus, we've got chef Carl writing from crab Island seafood here cooking up to killer dishes. He's going to stick around and chat about what he, what he made, what he cooked up. It's delish, chef Parker.
Speaker 2:Yes, sir.
Speaker 1:You were here for the cooking.
Speaker 2:Man, let me tell you it was cool to be on the other side, because normally I'm the one doing the cooking here.
Speaker 1:True story. You know you came in dressed like a movie star versus like somebody from the kitchen. Stop it, stop it. Look at you. You buttoned down to the chair. The check at the hair. But this is, this isn't 1977. This isn't staying alive, you, john travolta. What is this? What's going on here? How are the dishes?
Speaker 2:man, like the two dishes were fantastic. I like I said I'm fortunate. I feel fortunate that I got to be on this side this time. The Encrute you know my love for French cuisine. That one was special to me. But that dip, that dip was wild, like so good, chef Carl, your Crab Island Seafood Dips. Man, what a product. Like from one chef to another, that stuff rocks.
Speaker 3:Like it.
Speaker 1:What did you make, carl?
Speaker 3:the chicken and crab on crout. Uh, that was stuffed with a spinach and artichoke dip, with shaved asparagus and roasted red pepper and a creamy chicken demi-glace what's the difference between, uh, your dip and and something from a grocery store? Well, for starters. Uh, most dips that you get at the grocery store are not with cream cheese, so bars are made with cream cheese, which means you can heat them up, you can make a sauce out of it, you can stuff it in things. You make real cheese. The ideas are endless.
Speaker 1:Well you're, and forgive me, when I introduced you I simply said Carl, because you know I'm a Carl and that's just how I get down. But you're an executive chef, like you're nothing to play with, like you're kind of a big deal in the kitchen, just saying You're building these recipes from the perspective of a chef, right For chefs to use in the kitchen. Also, obviously, for you know, for people at home, residential, whatnot? Retail, what was in the other dish?
Speaker 3:So that was a Hawaiian-style nacho with a mojo pork and amigo salsa, served with a crab ragout that made into a cheese sauce.
Speaker 1:I watched Chef Thomas house that whole. He ate, ate you, dude. Let me tell you something, dude, I ate half of it. Yeah, that was a. I mean that's a shareable portion.
Speaker 2:I ate half of it. I I saw the mojo pork the the mango on the kimchi on it. Oh my god, it was good listen people.
Speaker 1:By the way, uh chefs, in the central florida uh market you find Crab Island Seafood at Peninsula Food Service. They're carried there and that's anywhere from Orlando all the way to Tampa down to Sarasota and it's that whole corridor. You can DM me, call me, check me out. I'll connect. Thomas, we did a thing last week.
Speaker 2:We did a pretty incredible thing last week. Man, how excited were you, dude? I thought I was excited going into it, but the experience and the overwhelming passion that just naturally radiated from the environment we put ourselves in, like that was just words can't describe it. I'm speechless. Talk about what we did. So there's a lost art to us being a chef. You know the, the mentors that that taught us the, the chefs that we grew up studying. We grew up following they. You know their day used to start at 7, 8 o'clock in the morning, getting up, going to the markets picking out their own ingredients for their own dishes. And you know we did that. We were down at the shrimp docks at 6 am picking out our own shrimp, getting to know the shrimp mongers. 6 am picking out our own shrimp, getting to know the, the shrimp mongers.
Speaker 2:Then morris gump morris gump, as he says, not to be confused with forest.
Speaker 1:That's morris man, if there was ever a character to be, you know, kind of featured a little bit in a documentary, is that cat?
Speaker 2:That he is who you want to run into, he's who you want to know, he's who you want to get the stories from Like that is the true insight of their day to day their life and the trials and tribulations that they go through, being out on a boat for extended periods at a time.
Speaker 1:Thomas, you foraged for ingredients across central Florida. You said it from the Tampa donks to the local farms. In the piece in the documentary you actually mentioned. You felt like Bourdain Talk about that man.
Speaker 2:You know I I grew up watching Anthony Bourdain on TV. I grew up reading about all the chefs that I've looked up to my entire career. Like I got to do that, I got to go to the shrimp docks, meet the fishermen, pick out my own ingredients, talk to the farmers, hear their stories and struggles of what they go through. You know we all try to relate to our farmers, every career. You know when you're talking to somebody about work, that's just what you relate to is your own experiences. But in doing what we did like you really find out the experiences and how there is no relation to every career that that goes on and what it really takes to provide us chefs with the quality ingredients that we put on our plates.
Speaker 1:So what part of this odyssey that we went on that day left the biggest impression on you?
Speaker 2:It's hard to pick just one, but I'll go back to Morris, cause Morris was like, like I said, he's the person you want to meet because he gave us such an insight and just him talking about how he was out for 40 days on his last fisherman journey and he came home with thirteen hundred bucks.
Speaker 1:Thirty, forty five days, forty five days out there.
Speaker 2:Over 40 days on on a boat, barely eaten, struggling to survive, and you come home with only 1300 bucks in your pocket not only is it something where you have to catch to be paid, but it's dangerous yeah, it's dangerous I mean they're out in the gulf of mexico well, the gulf of america and they're doing their thing and they're gone for more than a month.
Speaker 1:I don't know if people can wrap their brain around. You know, like if you have to take a car ride from Tampa to Orlando and it's like two hours because of traffic and you hate your life. Imagine being out on a not that big of a vessel in the middle of the Gulf for over a month. Oh, my gosh, Knowing, seeing that you're not bringing in the right amount of shrimp, that you're going to make any money. Can you imagine? You know we talk about mental health awareness and we talk about all of these things that are, you know, problematic, right? Imagine what kind of turmoil you go through internally on a boat.
Speaker 2:Yeah, absolutely, and he was talking about, you know, the 30, 40, 50,000 gallons of fuel that they got to put in the boat and then feeding the crew on top of it and, like you, literally just you can't come back home, you can't come back to the dock until you've caught enough shrimp fish. Whatever it is to cover that fuel cost, cover the crew and still turn somewhat of a profit to pay the crew.
Speaker 1:Yeah, I want to give a thanks to Superior Seafood for allowing us to come in and do that. Ernie, who's the owner. We arrived super early, before he even got there, and that's where we ran into Morris, and what an amazing experience just to be in Tampa. Dark sun's not up yet, the boats that are still there, like it's just. It's an eerie, but beautiful time and experience. You brought together Key West pink shrimp, florida blueberries and sweet corn. That's not a typical combination. Where did you get the inspiration from for that?
Speaker 2:Carl, if I'm being honest, my inspiration came from you. I don't know if you realize the inspiration you have putting us chefs on this platform, this podcast, everything you do for us. We're so grateful for it. And when you came to me and said let me know about your relationship with the shrimp dock and the blueberry farm and the corn, all the local farmer's markets and what they offer, I said let's create a dish from this. Wow.
Speaker 1:I thank you for that. You know it's not often where I'm hearing anything of the sort. You know people are nice online and you know I'll get a message every now and again that'll say something about hey, what you guys are doing it's great for the industry and you know they'll give us an attaboy. But I appreciate you're sitting. You know you're sitting a foot and a half away from me. I appreciate that. You said that You're looking at me in the face and you're telling me that. I sincerely appreciate that.
Speaker 1:You didn't just source local, though. You were out there picking the ingredients yourself. We got to go to the origin of the ingredient here in Florida where we live. There might be a time in the future where we're going to be on the road and we get to experience this in other states, but this one was special. I said it was personal because we live here and what we did was focus on here, and I think that's part of the beauty of how this whole film kind of came together. It's a short documentary, it's a mini doc, so it's just shy of eight minutes, but it's eight minutes of passion. How did that hands-on experience change the way you see your own cooking?
Speaker 2:You said it best. You said it's passion. You know it's funny. There's one point in the documentary and I was getting into the commentary and the questions that when we were interviewing there was one point where, like it almost brought me to tears. That's how passionate I got speaking about it. But yeah, it all comes down to the passion for whatever it is you're cooking. You know we we put together shrimp and blueberries and corn. That's not a normal flavor combination but I feel that as a chef to you should be able to elevate and pair almost any ingredient together and find that way to create that balanced dish.
Speaker 1:But it wasn't just that you threw blueberries on a plate or corn on the cob. You did some unique techniques. Go ahead and explain what you did.
Speaker 2:Yeah. So a handful of years ago, fruit-infused barbecue sauces really became a thing. So I thought, well, let's create a blueberry harissa glaze for the shrimp. Well, let's fire the charcoal grill up, let's really get some char on that. Let's hit it with that beautiful glaze with the fruit infusion into it, and that that'll bring such a nice sweetness balance to something that is typically very spicy in harissa.
Speaker 2:And and then with the corn, the. The corn is near and dear to my heart. I'm a midwest boy. I grew up in ohio, I I lived around corn farms the first 30 years of my life. Um, so florida sweet corn was the very first thing that was ever available to us in ohio. We had that for the first two months of corn season before Ohio sweet corn came into play because clearly different climates Ohio and Florida. So that's what we had to work with and I couldn't wait for the fresh corn sale of the spring. I wanted to utilize the corn in multiple different variations. I wanted to utilize the corn in multiple different variations. You know, when I create a dish, I typically try to pick three, four or five elements to it and use those ingredients in different ways.
Speaker 1:For me the whole dish was great, but the poached shrimp and corn cake was a standout. Where did you come up?
Speaker 2:with the idea for that. So right now in my restaurant my best selling appetizer is my crab cakes and I thought about doing a shrimp cake. But then I thought, how can you change that? You know, how can you do it different than just a normal shrimp cake? So I created the filling, which we poached that beautiful pink shrimp, we grilled some of the corn and added it to it, mixed it with some, some infused mayonnaise and some cream cheese, and then I basically froze that and then cut it out of into with a mold, and then we breaded it traditionally, just like you would bread a chicken parm, you know flour, egg, breadcrumb, and then lightly fried it. So as you cut into it it was super light and airy and runny and just added a whole nother element to the dish for the audience.
Speaker 1:Both of these uh chefs here today are from Ohio and you know they have a unique experience on food. O-h-i-o Right, I think where they're lacking is in college football, and you know, John and I, being that we're from Miami, you know we're just, it's all about the you, and I just wanted to make it clear that Miami is inherently better, along with the corn.
Speaker 3:So to move forward, yeah, I don't think so, but I order.
Speaker 1:But you know, it's true. All right, from Kiel Farms to the Crossroads Market, we hit several spots. For everyone listening, it isn't that I mean. This was arranged, this was put together, it was produced, but it wasn't done in a way where it was scripted, where it was scripted. Most of the things that we do at Walk Talk Media aren't scripted. There's loose outlines and we utilize the experiences, the passions and the knowledge base of the people that were around that we have onto the programs, the various programs. So when I explain to Chef Thomas, hey, we're going to end up going to a blueberry farm, a corn farm, when we're going to the docks and whatnot, it's up to him to talk, it's up to him to question, it's up to him to share the particular emotions that he's experiencing at each location. Thomas, how did you stay grounded in that? How did you embrace the fact that you were in these spots doing something very different, in that not every chef gets to do a documentary?
Speaker 2:Yeah, yeah, super grateful. And it's funny you say that because I was just with my in-laws last weekend and my father-in-law, who personally called me to tell me how proud he was of me, and that was a great feeling. He looked at me and he asked me he's like. He's like, were you reading from a script, like, what? Like, how did you, how did you do that? How did you know what to say? And I told him and the answer simply just comes down to this it is the passion, like when, when you have that natural passion that us chefs have, like it just radiates from you, it just comes through naturally. There's there's no trying effort that you have to put into it.
Speaker 1:This was walk and talk media's first uh and talk media's first mini documentary, short documentary. Thomas, you were the center of it, being that it was largely impromptu in how you were explaining or communicating with everyone. How did you do that? How does it feel to have a camera crew following you around, drones and all of this stuff, and still being able to tap into this passion that you're talking about?
Speaker 2:I don't know if there's a specific feeling, but like it was just natural it was so cool because it was just I just naturally got to be myself. Cool because it was just I just naturally got to be myself. You know, I've done, I've done the, the local news multiple times. I've I've we've done the the shooting here in the studio and like that's. It's a completely different feel from that, to what we did for the documentary, because we were just we were out on the farm, we hey, go, go, go, find yourself some corn man arm.
Speaker 1:We hey, go, go, go, find yourself some corn man. It's the truth. So, by the way, you know, um, I don't know a week before. I never look at the weather that far in advance for anything. And, uh, you know, chef thomas gives me a call one day, says do you know it's supposed to rain on, uh, on the day for filming. I'm like that, don't worry about. It's like a week away, man, and nothing's gonna, it's gonna be fine, sure enough, it's like half torrential downpours the throughout the day. And let me tell you something at first I was nervous about that because I figured, oh, man that's literally raining on our parade.
Speaker 1:You know it added so much character. You know, john, when John saw it he goes. You know you were worried about the weather.
Speaker 2:He goes, dude that made it made the experience.
Speaker 1:It made the film. It gave it so much personality and character. Yeah, you think the shrimpers or the farmers stop because it it so much personality and character.
Speaker 2:Yeah, you think the the shrimpers or the farmers stop because it's raining outside. Heck, no.
Speaker 1:Will did a fantastic job. Will was awesome.
Speaker 2:Will was such a professional, so cool he this was his first.
Speaker 1:He's done film. He's done all sorts of stuff. He's super good, but this was his first he's done film. He's done all sorts of stuff. He's super good, but this was his first actual documentary. This was all of ours first documentary and I feel like it came out splendidly.
Speaker 1:I don't know a better way to say it. I actually submitted it to a bunch of film festivals and whatnot. A lot of them domestic, some here in Florida and some were, you know, out of the country. So we'll see what happens with that. But I feel like it was really well done and I feel like you really touched on the essence of what it is to be in the food business, the food industry.
Speaker 1:You know, listen, uh, people from banking or people from other sectors in different levels of their careers or whatever, they look at food service or they look at the people in the business and and maybe they look down. I don't know, um, but at the end of the day, executive chefs make a very healthy living. Most of the people in the industry do. Well, there's a lot to talk about in terms of dollars, money, percentages, things of that nature. That's a whole, nother open conversation. But if you do things the right way and you're in the right situations. You do very well.
Speaker 1:With that said man, you bridged the gap between entertainment, passion and the food industry. You put it all together. It's like a trifecta. So what? I think I want to do more of these. I am inclined now, after pulling one off, I want to do these as often as we can. Obviously, you know we're looking for sponsors and partners to be involved in these things, but I think we can do so much to open the eyes of the average person to the plight, to the struggles of the people who prepare our food. These people feed us with grace and we don't even know.
Speaker 2:Yeah, we got in front of three ingredients. Yes, how many ingredients are out there? How many ingredients are local that we can get in front of? And it's such an experience. It's an experience talking to the farmer, the fishermen, the cattle herder, I mean like the possibilities are endless and it's only going to create more of an experience for us chefs to get it out to the audience and really show them this.
Speaker 3:This is what it's all about yeah, I've always been a big, big fan to uh, to know where your food comes from.
Speaker 1:There's a whole different, different world where you know it comes from, say, ocean to table big line always been a big fan of that when you're talking about fishermen, when you're talking about a micro greens farmer, when you're talking about fishermen, when you're talking about a micro greens farmer, when you're talking about, you know, tomato farmers, growers, citrus, each one of them, yeah, you're dealing with elements, you're dealing with water, you're dealing with sunlight. You're dealing, you know, you know pests. You're dealing with all the same stuff, but they're all individually very different from each other. You, you talk to them. You know, like we, our friend Marvin, he's a micro greens farmer. He's got it rough, like anybody else does, but his, his life, what he does on a daily basis, is different than somebody who raises cattle. It's just different.
Speaker 1:But it's hard, it's not an easy life and, yes, you can make money and yes, you know there's, it's, it's a good life. I think it's a wholesome life. I think it's something where we should. All, you know, in my perfect world, everyone would have enough, enough land to support their own food, you know, but obviously we don't live in that. You know, that's not something that's I don't even think possible. But here we are, we, and you know, chef Carl, we have the opportunity to tell the stories and we have an audience base, thankfully, who listens. It's amazing. It's really amazing where we are right now. I can't believe that I can say I was an executive producer of a documentary.
Speaker 2:I, you know, I can't believe I could say I was in a documentary at all.
Speaker 1:I knew I was going to say that, but I didn't want to say it for you. Like, that's my point, are you kidding me? That's like somebody writes a book and they become an author, right? Well, you make a short film, you know, and put it together and whatnot, and now you're the executive. Anyway, I'm out of my mind with the fact that we pulled this off. And then you know, obviously so, and just to everybody understands, this was a 12 hour day and it started at dark and it ended at dark, basically, and we came back to Ibis Images Studios where Chef Thomas actually finished the dish. We cooked everything. Well, thomas cooked everything here and, of course, john was here, um, ready to capture the dish on film, you know, in terms of photography, and it's a gorgeous dish with, of course, gorgeous photography. I hate, you know, stroking you over there, but he does such a good job, everybody did such a damn good job.
Speaker 2:More to come, definitely, definitely more to come. If you had to build a sequel dish, all Florida ingredients again, what's your next move? Off the top of my head, I don't know the exact dish, but like we got to do something with citrus Florida citrus, using acid to balance a dish Just that, that overwhelming pop of lemon juice or lime juice, or even orange juice. It really I think that speaks to Florida cuisine quite a bit.
Speaker 1:I see a chef, Carl he's. He's balancing his head up and down over there. You agree?
Speaker 3:I absolutely agree. Citrus gives you a whole different level of flavor, of freshness, a cleanness to it. Even in my dips I use a lot of citrus. It helps to balance everything out very well.
Speaker 1:The thing about Florida. It's a funny place. Half of the year, a little less than half of the year, we have all sorts of produce here. The soil content in Florida is not the soil content of, say, california, it's just different. A lot of the leafy veg that's grown here it's a little on the bitter side. You have to do more to it from the chef's perspective to really turn up the flavors and make it something where you'd want to order it. It's part of the challenge, but it's part of the beauty, because if you make it right it's damn good.
Speaker 2:Tomatoes, lemons, limes, snapper we have beautiful local snapper. I mean we can create a great dish from those ingredients.
Speaker 1:As we look forward to more documentaries. Obviously there's going to be more chefs, more people who want to get involved in this. I think that maybe you could be a good point person to help on menu development for these documentaries, Something that we can actually build out, frame out. We can do a year's worth of this and really do some good, I think, for our industry, definitely.
Speaker 2:You know my creative mind is stupid at times. Our industry, definitely. Um, you know my creative mind stupid at times, like I'll pair the oddest ingredients together and it just comes out absolutely phenomenal flavor bomb that you're just not used to. Hey, uh, chef, carl, isn't, isn't your? Uh, your crab floated blue crab yes, it is we actually.
Speaker 3:We love to have local products in our stuff.
Speaker 2:Yeah, because we're.
Speaker 3:Florida born and want to keep it that way.
Speaker 2:You're using some fresh mahi too, some local fresh mahi. Absolutely, that's awesome. Carl, your prime candidate for a documentary is sitting right here. He's got a local company. He's using local ingredients.
Speaker 1:There it is. Well, I think we can definitely do some crossover work with that. I mean, if you, if you, if you're interested, absolutely okay, yeah, I, I do. I want to talk about this more and this is something, john, uh, you know we're going to do this and I want to do it in a big way. Nobody, there is nobody out there doing what we're doing and I don't say that, as you know, back slapping myself, or you know, I say that humbly. I don't see anybody doing the content, the type of content and the quality of content and the depth, with the passion that we're doing. I just don't see it.
Speaker 2:And we're looking for it, especially us chefs, when we have downtime, when we're looking for inspiration. We live on social media. We're looking for the type of content that we're doing, and it's few and far between.
Speaker 1:You know who else lives on the Gulf? That would make for a terrific show.
Speaker 3:Pooch, the one in Louisiana, uh uh-huh oh yeah, yeah, I'm still trying to come up with a louisiana crap dip are you really? Oh, yeah, tell me more about that well, so far the thought is um, like the holy trinity, you know, peppers, onion celery, put that in there. Uh, maybe some andouille or uh, some tasso ham kind of thing, and you know, maybe some like I don't want to use old bay but crab boiled type flavoring there's a company called that's sauce and they're they're out of louisiana amazing product.
Speaker 1:I'm going to connect you guys and I think that the friendship's going to go forever.
Speaker 2:That's my opinion, awesome by the way, pooch, uh, great job at the nra man. That blooper reel was funny as could be did you see that?
Speaker 1:yeah, you know, uh, at first I'm looking at it and I'm thinking to myself oh man, you know, they just showed the uh, the guts of uh. You know the behind the scenes there, because that's what I do too. Half of the time when I have to redo my stuff, I'm usually with the bloopers and the things and all that, and it's funny to see somebody else. I thought it was hilarious. Yeah, you're right, man, you did a terrific job, brother, and I'll say it again to Jordan and Glenn out there, you guys did a terrific job over at the uh royal cup coffee booth and they did probably like 20 interviews a day. Wow. By the way, in august we're going to be at the california restaurant show and that is going to be amazing. We are the official podcast for the california restaurant show, so we is going to be amazing. We are the official podcast for the California Restaurant Show, so we're going to be part of the show.
Speaker 3:That's awesome.
Speaker 1:It's amazing, and you know restaurant events LLC. These cats are great people. They're down to earth, they're as human as human could be, and I feel like this is another one that's going to relationship's going to go on for a long time.
Speaker 3:That's exciting, Chef Carl what's your socials?
Speaker 1:How do people find you?
Speaker 3:on all social media. Cry by crab Island seafood.
Speaker 1:Excellent, follow this guy, please.
Speaker 2:Thomas chef underscore Thomas Parker.
Speaker 1:John, do you have a? Do you have face? Like, what do you have? Facebook or something? Myspace what do you have? Facebook and Instagram? How did we find you, john, at Ibis Images? Ibis Images Catalogs, menus, food photography. If you're not with John Hernandez at Ibis Images, you're nowhere. All right, guys. I love you all. I appreciate you coming out today. Fan-tastic show. More documentaries to come. We are out, thank you.
