Advertise on podcast: Rags To Dishes

In this Episode of Rags To Dishes the crew is once again joined by elite superstar company in Samantha Jones. Sammi brings her dear friend Jack Haven. Jack is also quite the superstar themselves starring in productions such as Netflix's "Atypical" and more recently "I Saw The TV Glow" Both guests bring an authentic vibe and Sammi's second appearance goes just as expected with attitude and love for all! #FoodPodcast #RestaurantLife #ChefTalk #ServiceIndustry #KitchenCulture #BackOfHouse #FrontOfHouse #CulinaryPodcast #RestaurantStories #LineCookLife #ChefStruggles #FoodService #HospitalityIndustry #CookLife

In this edition of R2D the crew is joined by Chef Tashyna Marrero! Currently out of East Providence and originally from New Bedford Tashyna has worked her way through JWU and then to the big apple where she learned the grindset mentality that NYC brings. Back now in New England she's worked at some of the bigger names as well like Little Moss and Big King. She's also like met and showcased for Emeril Lagasse so that's pretty cool and her energy matches well with Dan and Max for another episode of laughs and wackiness

In the century mark episode of the greatest service industry podcast to ever spawn come the creators of the creators. Jaime, mother of Max; and the late great Maggie, mother of Dan join the podcast in separate interviews to teach our audience a little history behind the hosts of this podcast that's now made it 100 episodes

Keeping it short and sweet for Ep99. Dan and Max talk the obvious sports and politics of the time with "Presider" Trump in office and Wayne Gretzky to follow. Some updates on the future of the podcast as well as some recent experiences eating out with your hosts!

Stu Meltzer joins the crew for episode 98 of R2D to teach us about fish and the world around the market of it. Owner of Fearless Fish Market in Providence, RI Stu is working to bring Ikijime fish to the mainstream and gives us a deep dive on the market of it and the world surrounding the method itself. Pandemic adjusting, Chicago seafood importing, and a borderline stalker former employee acting weird this episode is jam packed... ALSO GO TO OYSTERMANIA! 10/5/2024 At Fearless Fish on Hope St.

Longtime homie of the pod Dan Bryant returns for his 3rd episode to talk about his current role in the service industry. A more corporate setting restaurant has Dan doing larger quantities of food as well as feeling more taken care of in his employment. From Nu-Metal's resurgence, bears, s****y coworker stories, an acquired suit of armor, and the future of our favorite Narragansett restaurant the crew keeps the conversations silly and all over the place this week!

Coffee lord Casey Belisle joins the crew for episode 96. Casey another former Boltian talks to us about his starts at Whole Foods and the saddest firing we've ever heard of. Its not all sad however as Casey teaches us about Guitar Center and how he was taken in by the coffee titans that Bolt Coffee was led by. Eventually becoming a leader for the team themselves, Casey tells us about balancing lead positions and floating from different locations as well as navigating the Pandemic in the coffee world. From serving Patton Oswalt, to serving silver floods in Helms Deep, and now serving down in Warren, safe to say we have a bubbly time talking industry experience!

Kamila, a self proclaimed "De-Influencer" joins the crew for a truly deep episode 95. From working at multiple establishments across Providence, they gained vast experience working in the industry. (with a little help from Tony) From Los Andes, to Bolt Coffee to other not named restaurants and nonprofits Kam has taken it all in and radicalizes us about how important "Going out to eat" really is and the way it affects the society we live in. They question how "Bout it" a restaurant is that is all about the show that the food industry is now, and how restaurants treat activism as a fad rather than staying active with it. Traveling to their home country of Peru to learn about the lives of coffee farmers, the alchemy of love, and the fall of capitalism.. what else can be said this episode has it all 3

Kyle Gallup joins the crew for a rambunctious episode 94. Max drops some foreshadowed hockey takes and the boys debate Happy Gilmore vs. Billy Madison for the better Adam Sandler movie. Kyle takes us into his early childhood jobs at a breakfast nook into a young role at Crazy Burger during the "Golden Era" of the establishment. The crew talks cigarette etiquette as well as some Chris Schmitz mentions from time at the burger. From the Burger Kyle eventually ended up and the Anti-Establishment spite restaurant The Bike Stop. Max & Kyle worked together with an Allstar homie crew and talk about the "Method to the Madness" of the owner herself. Finished off smoothly with talk of Matunuck Pizza Co. and the Matunuck Village culture as well as some local southern RI spot shoutouts!

Hanna Awwad joins the squad for another episode to talk Caesar salads. From a hot take about lettuce to constructing her own rubric of the 3 C's to accurately rate Caesar salads, Hanna knows what she's talking about here and runs a review account to showcase it. The crew talks acceptable substitutions as well as some local favorites as well as not as favorable Caesars as well. We talk time served in making Avo toasts at Bolt Coffee's RISD museum as well as some not as great times working for Bayberry Garden in its opening days. Do you agree with the 3 C's?

In this weeks edition of R2D Spencer Bennett joins the crew to talk the talk.. well not all of it NYC will be another episode. Working for a handful of restaurants in Atlanta, Spencer learned from notorious TopChef winner Richard Blais. Spence grew in a "Kill & Advance" environment that conditioned him to rise to different heights in cooking.. so much so that Richard Blais totally named a restaurant after him. From slanging pizza in San Francisco to now Chef de Cuisine for Providence pizza titan's "Pizza Marvin" Spencer gets into the grimy and sometimes rewarding depths of the service industry as well as how T.I. likes his Waygu Beef cooked.

James Beard nominated chef friends, Nikhil Naiker & Luke Mersfelder join the squad for a seafood packed episode of laughs. Nikhil talks about the new experience of having his own business in the food world, where Luke is in a different space leaving from his reign as Chef of Bywater. Both products of the teachings of notorious Providence chefs Nikhil & Luke talk about what it was like working for the likes of James Mark (North) and Ben Sukle (Birch) and how their influence shaped their careers. ALOT of laughs about Squid, Onlyfans, Brainspikes, Food Nostalgia, among other some important some random topics that surround us in the service industry in the Northeast. Share to your service industry friends and fam 3

Nico Chace joins the crew this week to talk his industry experience. Get him from the greeks because Nico has beef with his first employers all the way back to Europe itself. Painting a picture of the pretty chill workplace with some weird norms at the famous Plant City and on to becoming Sous Chef of the now deceased Masa Taqueria. (RIP) Stream: Ratsnake & Dogwalker

Olivia Smith returns for a second appearance with friend and former colleague Megan Johnson to give the dish on what its like to work full-time in the Wedding corner of the service industry. From angry mothers to creepy conmen event workers, this episode will tell you everything you need to know about the behind the scenes of weddings and the way people are treated by usually the families of those getting married. Multiple crimes listed in this episode whether it be DJ Victor's SA or some crazy juice head groom's attempted murder? Tune in for a fun ride right before wedding SZN begins!

"Jon Cook" joins the crew as someone has finally stepped up to talk about working for a specific Artisanal Bagel place that used to call Providence, RI home. "Jon" also brings other experiences into play as comparison. From childhood food hustles to caramel processing plants and bartending Mr. Cook teaches us a bit about rock climbing as well as a debate about the lowest form of potato accompany this tale of the bagel spot!