Hosts Sean Collins and Steve Barry discuss what jobs Steve would be willing to work, like a line cook in Tokyo, a sommelier in france, a frito lay tast tester and more. What is your dream job? We also explore some lesser known jobs that celebrity chefs have had. Chefs like Gordon Ramsay, Wolfgang Puck, Julia Child and more. This is a podcast about the stories and people that shape the food industry. every week we release a new episode, and we hope you enjoy!

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The hosts of the We Feed Them Podcast discuss the rise and fall of TGI Fridays, its influence on the industry and their favorite parts of it. They share memories of nights out at the local Fridays. Episode starts off with blind tasting liquor, which Steve NAILED. How well do you think you would do? This podcast is about the people and stories that shape the food industry. Line cooks, bartenders, chefs, farmers, food sales reps and more. Weekly we discuss whats on our mind, our experiences and industry insight. Subscribe and review!

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We get back into the studio this week where we discuss Sean wing competition, midwest weather, and more boring crap before a couple of awesome ads and a potato themed chopping block. What do you think is the best potato dish!?

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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In this episode of We Feed Them, Sean and Steve totally bomb it. No preparation and a weird remote connection makes this the most awkward and skippable podcast episode yet. Sean has been sick, and steve is sleep deprived. so we landed here. on our very first ever remote recording. We talk about corporate restaurants and how they compete with private small businesses. We talk about human flesh finding its way into McDonalds food??!! and we talk about our beloved home town, Watervliet, MI Tune back in next week as we get back on pace! 🍻

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In this episode of We Feed Them, Sean and Steven dive into the reality of transitioning from a team member to a manager in the restaurant industry. Drawing from their own experiences moving from the line into leadership, they talk about what actually changes when you step into management—and what nobody really warns you about.

They cover the mental shift from focusing on one station to overseeing the entire operation, the pressure of being the person everyone looks to when things go wrong, and why leading by example matters more than barking orders. The conversation also explores topics like earning respect from your staff, learning from every coworker you meet, balancing authority with empathy, and figuring out your own management style.

Along the way, they share stories from the kitchen, lessons learned the hard way, and practical advice for anyone thinking about taking the next step in their hospitality career.

Whether you're an aspiring manager, a seasoned leader, or just curious about what happens behind the scenes in restaurants, this episode offers honest insight into the challenges, responsibilities, and rewards of leadership in the food industry.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

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In Episode 14 of We Feed Them, Sean and Steve catch up after a chaotic week—including a scary hospital stay, long restaurant hours, and the grind of keeping a podcast schedule alive.

They talk about several local restaurant closures and what they say about the current state of the industry, including the end of long-time staples and whether some concepts just don’t fit today’s culture anymore.

Then it’s time for the Chopping Block, where they break down the ultimate gas station snack bracket—nuts, beef jerky, donuts, gummy candy, chips, and more. What’s the best road-trip snack when you’re staring down hours on the highway?

In They Feed Us, the guys dive into the surprising history of Chef Boyardee—the real person behind the famous cans—and how a small Italian restaurant turned into one of the most recognizable food brands in America.

The conversation eventually turns into a deeper look at processed food, convenience culture, and the strange reality of what we actually eat in America.

Restaurant stories, food history, and the kind of kitchen conversations that usually happen after close.

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Is the "healthy soda" trend a scam? This week on We Feed Them, Sean and Steven rock out another Chopping Block Live segment, to taste prebiotic sodas like Poppi and Olipop. Beyond the fizz, we’re getting into the grit of kitchen life—from the aftermath of a devastating deep fryer death to the "jokes" that almost lead to a stabbing on the line.

Highlights:

• The Chopping Block Live: We separate the probiotic hype from the actual flavor.

• Kitchen Disasters: A deep dive into the deep fryer tragedy and the reality of restaurant fires.

• Close Calls: The crew trades stories of the worst kitchen injuries and why you never "fake stab" a chef.

• The "Mushroom" Era: Our take on the alternative drink craze taking over grocery shelves.

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In this episode of We Feed Them, Sean and Steven investigate the high-stakes world of corporate manipulation and kitchen survival. We’re breaking down the "Big Soda" conspiracy and a Super Bowl wing crisis that nearly took down the line. Plus, we launch a brand-new segment, Great Food People of History, starting with the chaotic and often misunderstood life of the man behind the white suit: Colonel Sanders.

In this "Case File":

• The Walmart, Pepsi Price Gouging Scheme: We pull back the curtain on the alleged "back door deals" between corporate giants to keep grocery prices high while squashing the competition. Is it business, or is it a crime against the consumer?

• The 40 Wing Uh OH: Sean recounts a high-pressure Super Bowl Sunday where an online ordering glitch left the kitchen 40 wings short. Hear the "Bear"-style story of the literal sprint to a rival restaurant to save a customer's party.

• The Legend of the Colonel: Long before he was a mascot, Harland Sanders was a tough-as-nails entrepreneur who once got into a literal shootout over small business competition. We explore the real history of the KFC founder.

• New Partnerships: We’re officially fueled by Dubby Energy! Check the show notes for our exclusive discount code to get "turned the f*** up" like Sean.

Support the Show: If you enjoyed this deep dive, share it with a fellow "food person." Your shares are what keep the algorithm feeding us!

Keep feeding 'em.

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