Kate has seen customers tear up while eating her hand pies, and the warm, nostalgic feelings tied with that buttery, flaky crust are indeed powerful. Stuffed with either sweet or savory fillings, her hand pies have transformative powers. Kate and I talked about how she's constantly coming up with new variations, how Carter & Rye grew from a side hustle in her full-time gig, the value of growing a business slowly versus rapid expansion, and more! 🥧 Learn more about Carter & Rye:https://carterandrye.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: The Hand Pie Revolution 00:01:02 – What Exactly Is a Hand Pie? 00:02:20 – How Hand Pies Compare to Empanadas & Samosas 00:03:15 – Why Hand Pies Feel So Nostalgic 00:04:10 – Watching Customers Get Emotional Over Food 00:05:00 – Kate’s Childhood Pie Memories 00:06:20 – The Brown Sugar Cinnamon Connection 00:07:10 – How Carter & Rye’s Menu Changes Every Week 00:09:05 – Keeping the Business Simple & Seasonal 00:10:05 – Creativity Through Constantly Changing Flavors 00:11:40 – Why Customers Follow Every Weekly Menu Drop 00:12:20 – The Science (and Chaos) of Pie Dough 00:13:40 – Power Outages & Extra-Flaky Dough 00:14:10 – Best Selling Hand Pie Flavors 00:15:00 – Announcing the “Brekkie Cubano” Hand Pie 00:16:15 – How Dan Inspired a New Flavor 00:17:10 – Kate’s Favorite Story Behind a Hand Pie 00:18:10 – Collaborating with Lazy Buffalo & Local Farmers 00:19:15 – Why Carter & Rye Loves Collaborations 00:20:00 – Creating Community Through Food Pop-Ups 00:21:30 – The Dream Hand Pie Kate Wants to Make 00:22:30 – Inspired by Ramen: Pork Belly Hand Pie Ideas 00:24:00 – “We’ll Never Make All the Hand Pies We Want To” 00:25:05 – Why Carter & Rye Still Loves the Farmers Market 00:27:10 – The Labor Behind Every Hand Pie 00:29:00 – Scaling Without Sacrificing Quality 00:30:05 – The Rise of Small Specialty Bakeries 00:31:10 – Why Scarcity Created Massive FOMO 00:32:20 – The Origins of Carter & Rye 00:33:15 – Starting as a Side Hustle at No More Empty Pots 00:34:10 – Why Hand Pies Became the Perfect Business 00:35:30 – The Convenience of Frozen Hand Pies 00:36:30 – Their First Ever Pop-Up in 2019 00:37:45 – Losing a Business Partner & Going All In 00:39:30 – Taking the Leap Into Full-Time Entrepreneurship 00:41:00 – The Uncertainty of Running a Business During COVID 00:43:00 – Comfort Food During the Pandemic 00:45:20 – Opening the Carter & Rye Storefront 00:47:00 – Why Their Tiny Shop Actually Works 00:48:15 – What’s Next for Carter & Rye? 00:49:40 – The Power of Organic Business Growth 00:51:10 – Why Bigger Isn’t Always Better 00:52:20 – “I Still Love Making Hand Pies” 00:53:20 – The Joy of Making Food for People 00:55:00 – Dan on Why Carter & Rye Is So Special #RestaurantHoppen #CarterAndRye #HandPies #OmahaFood #FarmersMarket Learn more about your ad choices. Visit megaphone.fm/adchoices

We hear consistently that life as a restaurant owner is so hard... but as diners, we can't fully understand what that reality is really like. On this panel, Ben Maides (Au Courant), Paul Urban (Block 16), and Katina Talley (Sweet Magnolias Bake Shop; Know Good) pull back the curtain, tell stories, and lay bare why the restaurant industry is so hard... and why they love it so much that they keep coming back! This episode is raw, honest, and deeply human—giving you a new perspective on the people behind your favorite restaurants. 🌐 Learn more: https://www.sweetmagnoliasbakeshop.com/ https://www.aucourantrestaurant.com/ https://block16omaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: The Reality of Restaurant Life 00:01:00 – Meet the Panel (Omaha’s Restaurant Leaders) 00:03:00 – Why This Conversation Matters 00:04:00 – When They First Wanted to Open a Restaurant 00:05:00 – Reality Check: It’s Not About Cooking Anymore 00:06:30 – Wearing Every Hat (Owner, Boss, Therapist…) 00:08:30 – “Don’t Do It” – The Industry Joke Explained 00:10:00 – When the Job Becomes About People, Not Food 00:12:30 – Mentorship & Building a Team Culture 00:14:30 – Why They Still Open New Restaurants Anyway 00:15:00 – The Breaking Point: “Why Am I Doing This?” 00:18:00 – 18-Hour Days & The Reality of Burnout 00:20:00 – Restaurant Life = A Roller Coaster 00:22:00 – Myths About Restaurant Life (Food TV vs Reality) 00:25:00 – Chain Restaurants vs Local Restaurants 00:27:30 – Why Local Ingredients Cost More (And Matter More) 00:30:00 – The Truth About Customer Reviews 00:32:30 – Why Restaurants Just Want You to Be Happy 00:35:00 – Taking Risks in Food (And Why It Matters) 00:37:30 – “The Customer Is Always Right?” Debate 00:40:00 – How Restaurant Life Changes You as a Person 00:42:30 – Staffing Challenges & Post-COVID Reality 00:45:00 – The Next Generation of Chefs 00:47:30 – What Success Looks Like in Restaurants Today 00:49:00 – How Diners Can Have a Better Experience 00:52:00 – Why Omaha’s Food Scene Is Special 00:54:30 – Final Thoughts: What Restaurants Want You to Know #RestaurantHoppen #RestaurantLife #ChefLife #OmahaEats #Hospitality Learn more about your ad choices. Visit megaphone.fm/adchoices

Pizza culture embedded itself in Dylan's DNA around 2009, and he always dreamed of opening a pizzeria. That dream finally came to fruition in 2006 with Very Important Pizza, a NY style slice shop that has quickly gotten Omaha's attention. Dylan and I discuss what makes pizza culture different, why a cheese slice defines a pizzeria, and what it was like to finally realize his lifelong pizza dream. This episode is about more than food—it’s about doing something the right way, every single day. 🌐 Learn more:https://veryimportantpizzaomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: The Bold Name “Very Important Pizza” 00:01:15 – The Meaning Behind the Name (Playful vs Serious) 00:05:00 – If You Don’t Like the Name… Try the Pizza 00:06:00 – Why Pizza Became His Life’s Work 00:08:30 – Culture, Community & Why It Matters 00:10:00 – The Obsession: Getting 1% Better Every Day 00:12:30 – Why Dough Is Never “Mastered” 00:15:00 – Innovation vs Tradition (The Perfect Wheel) 00:18:30 – Why He Doesn’t Reinvent Pizza 00:20:00 – Why New York Pizza Just Feels Right 00:23:00 – Why a Cheese Slice Tells You Everything 00:25:00 – The “3 Legs” of Great Pizza (Dough, Sauce, Cheese) 00:27:00 – Why Simple Food Is the Hardest to Execute 00:30:00 – How He Got Started Cooking (Post-Katrina Story) 00:33:00 – Discovering Pizza & Finding His Path 00:36:00 – The Reality of Restaurant Life (No Glamour) 00:38:30 – Learning Culture & Leadership from Mentors 00:40:00 – What Makes Great Restaurant Culture 00:42:30 – Respect vs Fear in Kitchens 00:45:00 – The Unexpected Yakitori Chapter 00:48:30 – When It Was Finally Time to Open His Own Shop 00:50:00 – The Long Road to Opening Day 00:52:00 – Soft Opening Night (Line Out the Door) 00:54:30 – The Best Night of His Life 00:56:00 – Gratitude, Risk & Taking the Shot 00:58:30 – Final Thoughts: Why It All Matters #RestaurantHoppen #Pizza #OmahaEats #ChefLife #Entrepreneurship Learn more about your ad choices. Visit megaphone.fm/adchoices

Top Chef alums and restaurant veterans Joe and Adrienne started a podcast to bring the conversations inside kitchens to the world, and the Chef's Cut has blown up! Check out my conversation with these beloved chefs as we discuss the podcast's origins, what the term "chef" means today, Top Chef memories, and whether Padma Laksmi or Tom Collichio would be a better podcast guest! 🌐 Check out Chef’s Cut Podcast:https://chefscutpodcast.com/ https://podcasts.apple.com/us/podcast/the-chefs-cut/id1820686169 https://www.youtube.com/@ChefsCutPod This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: Top Chef Legends Join the Show 00:01:00 – The Most Brutal Top Chef Challenge Ever 😂 00:03:30 – What It’s Really Like Being on Top Chef 00:05:00 – What Does “Chef” Even Mean Today? 00:08:30 – Why the Word Chef Has Changed Over Time 00:10:00 – How Their Friendship Started (Top Chef Season 15) 00:12:30 – Why They Became Close Friends 00:15:00 – The Origin of the Chef’s Cut Podcast 00:18:30 – Why Their Podcast Resonates With Chefs & Fans 00:20:30 – Talking About the Hard Stuff in Restaurants 00:23:30 – How the Podcast Has Evolved Over Time 00:25:00 – Favorite Guests & Lessons Learned 00:30:00 – Padma vs Tom Colicchio (Who Would You Choose?) 00:35:00 – Food Network Shows & Competition Strategy 00:38:30 – Why They Don’t Chase TV Fame 00:40:00 – Restaurants vs Media (What Matters More?) 00:42:00 – Becoming a “Chef Personality” 00:45:00 – Why Representation in Kitchens Matters 00:48:00 – Behind the Scenes of Starting a Podcast 00:50:00 – What Guests Don’t Understand About Restaurants 00:53:30 – The Right Way to Treat Restaurant Staff 00:55:00 – Why Chefs Love the Industry (Final Thoughts) #RestaurantHoppen #TopChef #ChefLife #FoodPodcast #Hospitality Learn more about your ad choices. Visit megaphone.fm/adchoices

Collin Werner might only be 27, but don't let his age fool you. He's already worked in some of the most well-regarded kitchens in Omaha, now advancing to become the Chef de Cuisine at Au Courant. We run through Collin's career, assess the lessons he learned at different stops, discuss the value of culinary school, and more! This episode is a deep dive into creativity, discipline, and what it really takes to succeed in a modern kitchen. 🌐 Learn more about Au Courant:https://www.aucourantrestaurant.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Meet Chef Collin Werner (Au Courant) 00:00:57 – What Makes Au Courant Unique (New Menu Every Week) 00:02:30 – How the Team Creates Dishes Together 00:03:30 – What a Chef de Cuisine Actually Does 00:04:30 – Learning from Chef Ben Maides 00:05:00 – Inside the Weekly Tasting Menu Process 00:07:00 – Why Menu Structure Matters in Fine Dining 00:08:30 – A Dish He’s Most Proud Of 00:09:30 – Why Fine Dining Is Addicting 00:10:00 – How Hospitality Changes Your Perspective 00:11:30 – Staying Organized in a High-Pressure Kitchen 00:13:00 – Mentors Who Shaped His Career 00:14:00 – Should Chefs Read Reviews? 00:15:00 – How He Fell in Love with Cooking 00:16:30 – When Cooking Became a Career Path 00:17:30 – Starting Culinary School at Metro 00:18:30 – Culinary School vs Restaurant Experience 00:20:00 – From Dishwasher to Sous Chef 00:21:30 – What a “Stage” (Kitchen Tryout) Is Like 00:23:00 – Taking the Leap to V. Mertz 00:24:30 – “Comfortability Kills” Explained 00:25:30 – Why Au Courant Never Gets Comfortable 00:27:00 – Balancing Creativity with Weekly Menus 00:28:30 – Transitioning to Clean Slate (Work-Life Balance) 00:30:00 – Returning to Fine Dining (Au Courant) 00:31:30 – Becoming Chef de Cuisine at 27 00:33:00 – Managing People vs Cooking Food 00:34:30 – Cooking with Local Farms (On-Site Experience) 00:36:00 – Culinary Competitions & Staying Calm 00:37:30 – Always Saying Yes to New Opportunities 00:38:30 – Future Goals: Michelin-Star Kitchens 00:39:30 – What Guests Don’t Understand About Restaurants 00:40:30 – Why He Loves the Industry #RestaurantHoppen #ChefLife #OmahaEats #FineDining #CulinaryCreativity Learn more about your ad choices. Visit megaphone.fm/adchoices

Understanding and reacting to guest expectations. Reacting to and engaging with shifting staff expectations. Crafting experiences different from those found at chain restaurants. These are but a few of the obstacles restaurateurs juggle, and few are better to talk to them about than Paul Kulik, the James Beard-nominated chef at Le Bouillon and one of the most interesting men I've met. Paul and I have a fascinating smorgasbord of a conversation about how COVID changed food, the ideal restaurant review system, and so, so much more! 🌐 Learn more about Le Bouillon:https://www.lebouillonomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – One of Omaha’s Most Influential Restaurateurs 00:01:05 – How the Food Scene Has Changed Since 2020 00:03:30 – The “Anthony Bourdain Era” Explained 00:06:00 – Work-Life Balance vs Restaurant Reality 00:08:45 – Why Staffing Became So Difficult After COVID 00:10:05 – Why Restaurants Are NOT Profitable (Reality Check) 00:12:10 – Do Restaurants Even Matter? (Big Question) 00:14:30 – Hospitality vs Service (Game-Changing Concept) 00:17:30 – Why Some Restaurants Feel Special 00:20:10 – “Everything Is Falling Apart” Behind the Scenes 00:22:30 – Chain Restaurants vs Independent Restaurants 00:25:00 – Why Perfection Is Impossible in Restaurants 00:28:00 – What Makes a Restaurant Experience Memorable 00:30:00 – Why You Trust Some Restaurants Instantly 00:32:30 – When a Meal Disappoints (And Why It Still Matters) 00:35:10 – The Right vs Wrong Way to Handle Mistakes 00:37:45 – The Problem with Google Reviews & Yelp 00:40:10 – Why Reviews Don’t Work (And What Should Replace Them) 00:43:30 – What “Good Taste” Actually Means 00:46:00 – James Beard Recognition & Career Reflection 00:48:30 – The Philosophy Behind Le Bouillon 00:50:10 – Making Wine Accessible (Without the Snobbery) 00:53:10 – How to Have a Better Dining Experience 00:56:00 – Final Thoughts: Trust the Experience #RestaurantHoppen #LeBouillon #OmahaEats #FoodPodcast #Hospitality Learn more about your ad choices. Visit megaphone.fm/adchoices

Tony and Amber Ellsworth are farmers, store owners, and give Omahans so many ways to support local. Their store, Ellsworth Crossing, features meat, vegetables, and more from more than 100 farmers and ranches, giving Omahans easy access to great products. This isn't just great for the taste of the food, but also for the health benefits it has for customers. Tony goes into detail on all that and the origins of the store in our great discussion! This is more than a food episode—it’s about where your food comes from, who you’re supporting, and how it impacts your life. 🌐 Learn more about Ellsworth Crossing:https://ellsworthcrossing.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps 00:00:00 – Intro: The Local Food Market Changing Omaha 00:00:57 – Meet Tony Ellsworth (Ellsworth Crossing) 00:02:30 – What Is Ellsworth Crossing? (100+ Farmers Under One Roof) 00:06:45 – From Personal Health Journey to Business Mission 00:11:30 – What “Farm-to-Fork” Actually Means (And Why It’s Misused) 00:16:20 – Why Meeting Your Farmer Matters 00:21:45 – How They Vet Every Product (No Buzzwords Allowed) 00:27:10 – Helping Small Farmers Survive & Thrive 00:32:40 – Buying Whole Animals (And Why It Changes Everything) 00:38:30 – The Functional Medicine Wake-Up Call 00:45:15 – How Clean Eating Transformed Tony’s Health 00:52:00 – Grocery Bills vs Medical Bills (Eye-Opening Perspective) 00:58:30 – Why Food Quality Matters More Than Price #RestaurantHoppen #SupportLocal #FarmToFork #OmahaEats #CleanEating Learn more about your ad choices. Visit megaphone.fm/adchoices

Don Doty and Wendy Becker were both comfortable in their culinary positions, but memories of a trip to Rome inspired Don to make a bold move—open a new restaurant late in his career. The gamble paid off as Cibo Vino is thriving and supplying downtown Omaha with a welcoming, down-home Italian experience. 🌐 Learn more about Cibo Vino:https://www.cibovinoomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps 00:00:00 – Intro: The Italian Restaurant Omaha Needed 00:00:57 – The Rome Meal That Inspired Cibo Vino 00:04:30 – Why Simplicity Creates the Best Italian Food 00:08:45 – No Shortcuts: House-Made Pasta, Bread & Sauces 00:13:30 – Why Consistency Is the Key to Restaurant Success 00:18:20 – 25-Year Friendship → Business Partnership 00:23:00 – Opening a Restaurant During Uncertainty 00:27:30 – Front vs Back of House (And Why It Usually Clashes) 00:32:45 – How They Built a Positive Restaurant Culture 00:38:40 – Leading a Team Without Toxic Kitchen Culture 00:44:30 – Why Italian Food? Passion + Simplicity 00:48:00 – The Story Behind the Name “Cibo Vino” 00:52:10 – The Focaccia Everyone Talks About 00:56:30 – Family Involvement & Building a Legacy 01:02:15 – Why Teamwork Beats Hierarchy in the Kitchen 01:07:30 – Starter Pastas Explained (A Better Dining Experience) 01:13:45 – Best Non-Pasta Dishes You Need to Try 01:19:30 – Fresh vs Dry Pasta (When Each Is Better) 01:25:10 – How Chefs Pair Pasta with Sauces 01:31:00 – From Corporate Career to Self-Taught Chef 01:38:30 – Opening Day Chaos (And What They Learned) 01:45:00 – How to Handle Stress in a Busy Restaurant 01:51:30 – How Cibo Vino Has Grown Since Opening 01:57:00 – What Guests Don’t Understand About Restaurants 02:02:00 – Why They Love the Restaurant Industry Learn more about your ad choices. Visit megaphone.fm/adchoices

Abe began the Executive Chef at Cattle Call at age 22, but don't think this youngster is over his head. He's creating a wide variety of amazing culinary experiences at this downtown Omaha restaurant, from exquisite fine dining plates to incredible desserts and one of the weirdest (and most delicious!) burgers in the city. This is one of Omaha's next star chefs, and he's ready for his introduction. Get to know him on this fascinating episode! 🌐 Learn more about Cattle Call:https://www.cattlecallomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: Omaha’s Rising Chef at Just 23 00:00:57 – Meet Abe Vidaurre (Executive Chef at 23) 00:03:30 – What Makes Cattle Call So Unique? (4 Concepts in One) 00:07:45 – Why Momos Are the Heart of the Menu 00:11:30 – Share Plates & the Power of Dining Together 00:16:20 – Why the Menu Changes Constantly 00:20:10 – How Great Dishes Are Created (Inspiration Process) 00:25:40 – The Momo Burger Story 🍔 00:31:15 – Why Omaha Needs Better Late-Night Food 00:36:50 – Turning Ideas Into Real Menu Items 00:42:30 – Why a Chef’s Brain Never Turns Off 00:47:10 – Why Desserts Are a Hidden Strength 00:52:45 – “Do Less” Philosophy Explained 00:58:30 – Building the Perfect Ribeye Dish 01:05:10 – Learning from Omaha’s Best Restaurants 01:12:40 – Why Fine Dining Changed His Career 01:18:20 – Culinary School vs Restaurant Experience 01:23:30 – Becoming Executive Chef (The Leap) 01:29:10 – Leading a Team at a Young Age 01:35:00 – The Future of Cattle Call & Omaha Dining #RestaurantHoppen #OmahaEats #YoungChef #ChefLife #RestaurantCulture Learn more about your ad choices. Visit megaphone.fm/adchoices

There are a lot of debates about the state of culinary school in America, and as Metro CC's Dean of Hospitality & Horticulture,  Brian O'Malley has heard them all. In a wide-ranging conversation, we discuss the debate of attending culinary school versus learning solely in professional kitchens, the state of leadership in modern kitchens and avoiding toxicity, the importance of Metro's on-site restaurant, and so much more. References: Metro Community College – https://www.metro.edu Sage Student Bistro – https://www.metro.edu/sage-student-bistro ProStart Competition – https://www.prostart.americanculinaryfoundation.org This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: One of Omaha’s Most Influential Culinary Leaders 00:00:57 – Meet Brian O’Malley (Metro Community College) 00:03:57 – Culinary School vs Restaurant Experience (The Real Answer) 00:08:45 – Why “Learning How to Learn” Changes Everything 00:13:30 – How Chefs Actually Improve (The Scallop Example) 00:18:20 – Why Metro’s Culinary Program Stands Out 00:23:00 – Why Guests Matter More Than Grades in Restaurants 00:27:30 – Inside Sage Student Bistro (Student-Run Restaurant) 00:32:45 – Bridging the Gap: Classroom vs Real Kitchen Pressure 00:38:40 – Toxic Kitchen Culture & Leadership Problems 00:45:30 – What Makes a Great Chef (Hint: It’s Not Cooking) 00:50:00 – Building Better Kitchens Through Leadership 00:54:30 – What Every Culinary Graduate Should Know 01:00:00 – Final Thoughts: The Future of Restaurants Learn more about your ad choices. Visit megaphone.fm/adchoices