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Food

Foodbeast Katchup

Updated about 1 month ago

Arts
Food
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With no-holds-barred conversations of all things food, The Foodbeast Katchup aims to find the backstories to your favorite restaurants, food brands, and chefs.

Read more

With no-holds-barred conversations of all things food, The Foodbeast Katchup aims to find the backstories to your favorite restaurants, food brands, and chefs.

iTunes Ratings

77 Ratings
Average Ratings
70
3
1
3
0

Love it!

By neha1996 - Mar 19 2019
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I first saw the videos of the podcasts up on YouTube and quickly became obsessed!!

#stinkypizza

By t3ndeep_eats - Feb 27 2019
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Keep up the great work fellas!!

iTunes Ratings

77 Ratings
Average Ratings
70
3
1
3
0

Love it!

By neha1996 - Mar 19 2019
Read more
I first saw the videos of the podcasts up on YouTube and quickly became obsessed!!

#stinkypizza

By t3ndeep_eats - Feb 27 2019
Read more
Keep up the great work fellas!!
Cover image of Foodbeast Katchup

Foodbeast Katchup

Latest release on May 22, 2020

Read more

With no-holds-barred conversations of all things food, The Foodbeast Katchup aims to find the backstories to your favorite restaurants, food brands, and chefs.

Rank #1: #39: How 'Afters' Made Ice Cream Cool Again

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Co-founder of Afters Ice Cream, Scott Nghiem stops by and talks about building one of the nation's fastest growing ice cream companies, what it took to bring ice cream back to social relevance, and taking advantage of the internet before it became the norm.
In less than five years, Afters Ice Cream has built 26 locations around California, generate over $10 million in annual revenue, and pushed the culture of seeking out food to post on social media, starting with their famous Milky Bun ice cream donut sandwich. 
Nghiem tells how it all went down in this incredible story of endless hard work and jumping on opportunities.
 
3:22- What 'Afters' Acually Means 
4:18- Scott Nghiem's Childhood
11:10- Using Dial-Up Internet To Sell
19:04- The Afters Ice Cream Origin Story
24:04- Boom of 'Food News'
28:35- Ice Cream Industry Was Slowly Dying
32:21- Designing A Fashionable Ice Cream Culture
37:07- Birth of The Milky Bun
43:17- Applying Sneaker Culture to Food
52:30- Keeping Up With The Times
1:06:50- Making Quality Food, Not Just Trendy Food
1:10:00- New Age Entrepreneurship
Follow us on Instagram:
instagram.com/foodbeastinstagram.com/thefoodbeastkatchup
 
Your Hosts:
Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)
 
Your Guest:
Scott Nghiem (@scottafters)
 
Produced by:
Isai Rocha (@izzy_serious)
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Email us any questions or thoughts: thekatchup@foodbeast.com

Aug 23 2018

1hr 15mins

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Rank #2: #81: From Dropout To Serial Restaurateur w/ Andy 'Cool' Nguyen

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Afters Ice Cream is arguably one of the hottest ice cream chains in the world, and was actually Andy Nguyen's first foray into the food and restaurant world.
Before Nguyen changed the ice cream game and became a serial entrepreneur, he was a less-than-impressive student just trying to find his way in this world. 
Nguyen hopped on The Foodbeast Katchup podcast in a very raw interview, talking about his troubles as a high school student, being talked into real estate despite having no knowledge, and eventually discovering that he has a knack for helping build restaurant concepts. 
With over 15 different restaurants under his belt, Nguyen left his mark on Orange County, Los Angeles, and as he revealed in the conversation, the Las Vegas Strip is next. 
Listen to his journey, and how he learned to be an restaurateur on the fly.
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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on the Apple Podcasts App are also incredibly helpful, if you enjoyed an episode, please do drop us some love on social media, too.

Jun 20 2019

1hr 38mins

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Rank #3: #67: The Trial of Foodbeast vs. The Magical Burger (w/ Bear D'Egidio)

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Foodbeast has made its fair share of enemies in the past, but its not often those foes shows up Foodbeast HQ and hash things out in real time. 
Entrepreneur Bear D'Egidio has seen success in multiple avenues, from paintball parks, to clothing lines.  In his first foray into the food world, he has already created a major buzz with his marshmallow-smothered, flashy Magical Burger. Celebrities across the country traveled to Irvine, California just to try this burger and support D'Egidio. 
Foodbeast was not impressed, and had no interest in covering the colorful burger. 
D'Egidio felt personally attacked and made his way to the Katchup podcast to clear the air, discuss his business acumen, the reception to his loud marketing tactics, and his unorthodox approach to becoming a restaurateur.
---
Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store

Mar 07 2019

1hr 25mins

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Rank #4: #94: Boba Guys Is For The Culture Pt. 1 [w/ co-founder Andrew Chau]

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Boba Guys is pushing to make bubble tea as common as sushi, and in a very rare podcast appearance, co-founder Andrew Chau joined us to share just how they're going to do that. In "episode one" of a two-part series we learn the origins of the Bay Area-based boba shop, how they started changing the perception of boba in the U.S., and why they pushed so hard for single-use plastic bans in California.

Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, dropping Friday, September 20.  Stay tuned for that one, as Chau gives no-holds-barred commentary throughout. 

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Andrew Chau (@bobaguys, @chaumeleon)

Produced by:

Isai Rocha (@isairocha)

----

Follow us!

Twitch

https://www.twitch.tv/foodbeast

Instagram:

instagram.com/foodbeast

instagram.com/foodbeastkatchup

Facebook:

www.facebook.com/foodbeastkatchup/

www.facebook.com/foodbeast

Sep 19 2019

1hr 18mins

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Rank #5: #59: Are Asians Allowed To Make Churros?

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When accused of cultural appropriation, Jed Cartojano used his social media platform to address the issue of race, and who can cook whose cultural food. 
Cartojano is co-owner of The Loop Churros, on of the most viral dessert shops in Southern California, and felt the need to respond to a comment that said:
“Kinda disappointing when it’s Asians running a Churros joint probably can’t even pronounce the rolling “R” in it right.”
Jed explained how churros are a cultural food in his home country of the Philippines, why he chose to open a churro restaurant, and how it has managed to thrive over the years. 
The Katchup crew touches on their own cultural foods, what the line is for other cultures to cook them, and when the outrage might be warranted. 
The conversation of race and food is often an uncomfortable, but the guys fearlessly tackle it head on.
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Follow us on Instagram:
instagram.com/foodbeastinstagram.com/foodbeastkatchup
Your Hosts:
Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)
Your Guest:
Jed Cartojano (@dailyfoodfeed, @theloopchurros)
Produced by:
Isai Rocha (@izzy_serious)

Jan 10 2019

1hr 42mins

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Rank #6: #85: Origin Story: Coolhaus Ice Cream

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It all started with an engineless postal service truck that was bought off Craigslist in 2008, and has led to an ice cream brand that now is being distributed in over 7,500 grocery stores. 
Coolhaus ice cream co-founder and CEO Natasha Case joins the podcast and talks about the company's humble beginnings, the bumpy roads, all the way up to its current successes. 
From tricking Triple-A into towing their broken down truck to Coachella, to dazzling foodies with odd flavor combinations, to what it takes to get a spot in a grocery store, Case gave a full inside look at evolution of their ice cream brand that changed the way we look at artisanal ice cream. 
---
Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. 
----
Your Hosts:
Elie Ayrouth (@bookofelie)
Geoffrey Kutnick (@geoffreykutnick)
Your Guest:
Natasha Case (@coolhaus)
Produced by:
Isai Rocha (@isairocha)
----
Follow us!
Twitch
https://www.twitch.tv/foodbeast
Instagram:
instagram.com/foodbeast instagram.com/foodbeastkatchup
Facebook:
www.facebook.com/foodbeastkatchup/ www.facebook.com/foodbeast

Jul 18 2019

1hr 19mins

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Rank #7: #14: This Chef HATES Foodbeast!

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Elie and Reach of Foodbeast go ham on a popular LA chef who was insulted when Foodbeast showed up at his restaurant to film a news video. Foodbeast friend Wally Vu joins the conversation to talk about the adverse affect Foodbeast may have on the world of food.

This is the KATCHUP!

http://foodbeast.com
@foodbeast
@bookofelie -- Elie
@cozy.bryant -- Reach
@whatsupwally -- Wally (check out: @wattzuppower)

Jun 10 2017

49mins

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Rank #8: #94: Boba Guys Is For The Culture Pt. 2 [w/ co-founder Andrew Chau]

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"I just want to stop explaining boba to white people." That is the tongue-and-cheek goal of Andrew Chau, co-founder of Boba Guys as they strive to make boba drinks commonplace in the U.S.

Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, as Chau gives no-holds-barred commentary throughout.

Make sure to go back and listen to Pt. 1 on this conversation to learn the origins of Boba Guys, and some additional gems.

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Andrew Chau (@bobaguys, @chaumeleon)

Produced by:

Isai Rocha (@isairocha)

----

Follow us!

Twitch

https://www.twitch.tv/foodbeast

Instagram:

instagram.com/foodbeast

instagram.com/foodbeastkatchup

Facebook:

www.facebook.com/foodbeastkatchup/

www.facebook.com/foodbeast

Sep 20 2019

1hr 21mins

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Rank #9: #30: Why are women "ruining" food?!

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Author Jaya Saxena wrote a thought-provoking article with the title "How Men Elevate, and Women Ruin, the Foods They Love" and it broke our food worldview.

Clickbait aside, we discuss the incredibly complex, deeply rooted gender issues in food. Rosé, pizza, grilling, unicorn frappuccinos, dieting, frozen yogurt, we talk about it all. On the mics this week are Elie Ayrouth (@bookofelie), Annie Trimber (@thebaconprincessblog) and Rudy Chaney (@rudeluv).

Jaya's original article can be read here: https://www.tastecooking.com/women-arent-ruining-food/

Please follow us everywhere and if you enjoyed the episode (or hated it, disagreed, agreed) please do leave us comments on Soundcloud, iTunes or wherever you listen to your podcasts!!

http://foodbeast.com http://facebook.com/foodbeast http://instagram.com/foodbeast http://instagram.com/foodbeast

Nov 04 2017

56mins

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Rank #10: #10: Why Food Is Taking Over Your Life

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The Foodbeast squad is diving into modern foodie culture this week.

We talk about how food is taking over our lives both on and off the internet and how the streamlining of food on social media has positively and negatively affected society. No stone gets left unturned, food delivery systems like Blue Apron, growing up poor, growing up rich, let's go!

We also touch on some of the week's hottest stories, including Mcdonald's taking Hi-C off the menu and a 1,000 pack of beer you can buy in Finland.

Featuring Foodbeast Editor-in-Chief Elie Ayrouth, Managing Editor Reach Guinto, and Contributing Writer Raphael Madrid.

This is the KATCHUP!

http://foodbeast.com
@foodbeast
@bookofelie -- Elie (Foodbeast)
@cozy.bryant - Reach (Foodbeast)
@rawphael - Raphael (Foodbeast)

May 04 2017

40mins

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Rank #11: #13: Getting High at Chuck E. Cheese's

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Elie and Evan decided to get high off some edibles and eat pizza at Chuck E. Cheese's "for a story." On this week's Katchup, they're here to talk about that experience and what was going on in their mind's over the course of the day.

Featuring Foodbeast Editor-in-Chief Elie Ayrouth, and Foodbeast Writer Evan Lancaster.

This is the KATCHUP!

http://foodbeast.com
@foodbeast
@bookofelie -- Elie
@thatsthatfuego -- Evan

Jun 02 2017

52mins

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Rank #12: #3: Orange Chicken is the new Burrito

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This week we brought on Armen Martirosyan, owner of @EatBearded and Co-owner/Chef at Mini Kabob, and Evan Lancaster, Foodbeast Writer and Breakfast Burrito Aficionado. Led by Foodbeast Editor-in-Chief Elie Ayrouth, we discuss Panda Express's new Orange Chicken burritos, our favorite breakfast burritos, and how Burritos are the new culture delivery vessel.

Mar 15 2017

46mins

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Rank #13: #4: Redesigning Theme Park Foods

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Disneyland. Knott's Berry Farm. Universal Studios. This week's episode is all about the great and not-so-great foods at all of our favorite theme parks. Foodbeast's Elie Ayrouth is joined by Foodbeast writers Reach Guinto, Raphael Madrid and Foodbeast video producer Michael Priestley. They discuss their favorite theme park foods, the worst theme park foods, and even do a live ideation session to make Six Flags' food options SO much better.

This is the KATCHUP!

Mar 23 2017

38mins

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Rank #14: #5: Can This "Fried Chicken" Save the World?

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Meat...grown in a lab?? Memphis Meats created a REAL fried chicken dish without killing a single animal this past week, so you bet we're intrigued.

This episode of the Katchup confronts the ethics and future of lab-grown meats, the state of our country's farming industry, and finding alternative protein sources for humans to eat.

Featuring Evan Marks, the Founder and Director of the Ecology Center, and returning guest Steve Bramucchi of Uproxx.

This is the KATCHUP!

http://foodbeast.com
@foodbeast
@bookofelie

Mar 30 2017

1hr 11mins

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Rank #15: #20: WHY ORANGE COUNTY IS NOT A "FOODIE" TOWN(w/ Jason Quinn of Playground)

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Does Orange County belong on a list of the nation's Top 10 foodie cities?

Foodbeast Editor-In-Chief Elie Ayrouth and acclaimed Orange County chef Jason Quinn (Playground) argue over whether Orange County should be counted amongst top foodie towns in the country. Who makes the cut?

Follow us:

@foodbeast
http://foodbeast.com

Elie: @bookofelie
Jason Quinn: @playgrounddtsa
Costa Spyrou: @outhereflourishing

Jul 21 2017

1hr 5mins

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Rank #16: #23: How Money Flows In Restaurants

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Sorry about the scratchiness at the very beginning of the podcast, we were rubbing mics!

Foodbeasts Elie Ayrouth (@bookofelie) and Geoffrey Kutnick (@geoffreykutnick) invite Chef Cody Storts (@chefcodystorts) and interrogate him on everything back-of-house and front-of-house related. Tipping, waiters that make $100K+ a year, chefs that make $30K, and Elie institutes a swear jar on himself...but doesn't have a jar, so he uses a terrible bottle of Moscato.

SHOUT OUT OF THE WEEK*
Thank you to @phillyfoodforeal for listening and commenting on last week's Instagram (https://www.instagram.com/p/BYyqkt2F-Rz/?taken-by=foodbeast). If you want to be next week's shoutout, please leave a comment on the appropriate INSTAGRAM photo this week, and/or leave a comment/shoutout on Soundcloud or the iTunes store!

Love you all, thanks for listening!

http://foodbeast.com
http://instagram.com/foodbeast
http://twitter.com/foodbeast
http://facebook.com/foodbeast

Sep 15 2017

1hr 3mins

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Rank #17: #97: Unlocking The Vegas Food Scene

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Las Vegas is a wild, fast, and irreverent city. No one embodies all those traits quite like Drew Belcher, founder of UNLOKT Las Vegas, one of the go-to food sources for locals and visitors alike. 

In this episode, Belcher penetrates through the ins and outs of Vegas food, nightlife, and even what it's like to work at the world famous clubs. 

A Las Vegas native through and through, Drew has spent the last six years searching for and featuring the best eats in the city, and not just on the strip. The food scene is vibrant away from Las Vegas BLVD, and no one knows the go-to spots quite like him. 

With unique stories of serving millionaire high rollers, catching Leonardo DiCaprio turning up, and even the audition process to work at Wet Republic day club, Belcher offers a unique perspective to Vegas.

This is the ultimate Las Vegas foodie episode and a guide to the city like you've never seen before. 

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Drew Belcher (@unlokt)

Produced by:

Isai Rocha (@isairocha)

----

Follow us!

Instagram:

instagram.com/foodbeastkatchup

instagram.com/foodbeast

Facebook:

www.facebook.com/foodbeast

Twitch

https://www.twitch.tv/foodbeast

Oct 10 2019

1hr 16mins

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Rank #18: #33: The Most Important Food Instagrammers of 2018

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Elie is preparing for an upcoming editorial piece on the year's most influential food instagram accounts. Join along as FOODBEAST's Geoff Kutnick, and 100Eats' Bobby Navarro (@bobbybeenthere)delve into the Instagram food community to discuss which accounts have what it takes to be considered the most important of 2018.

Feb 02 2018

1hr 20mins

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Rank #19: #15: FOOD NETWORK GETS SUED OVER A CUPCAKE

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Popular food blogger "SugarHero" is suing Food Network for stealing one of her recipe videos without credit. As a result, we talk the difference between BuzzFeed's Tasty, Tastemade, Foodbeast and Food Network and recipe theft in the Facebook era.

Featuring Foodbeast Editor-in-Chief Elie Ayrouth, restaurateur Armen Martirosyan (@EatBearded) and food writer Josh Scherer (@CulinaryBrodown).

This is the KATCHUP!

http://foodbeast.com
@foodbeast
@bookofelie -- Elie
@culinarybrodown -- Josh
@EatBearded -- Armen

Jun 16 2017

46mins

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Rank #20: #76: Lao Chef Calls Out Foodbeast

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After Foodbeast posted a video highlighting a restaurant and a special menu they called the "Lao Table Feast," a Lao chef spoke up for the underrepresented community and called out the content within the video. Saying that there was not a single Lao dish on the menu, chef Saeng Douangdara accused Foodbeast of misrepresenting the culture.
In a tense conversation about culture, the Katchup crew strived to learn more bout Lao cuisine, how its history connects to Thai-American food, and how lesser known cuisines can be better highlighted in media. 
In this episode, we learn about the how Lao people came to the U.S., why they would hide their food under the "Thai" name, and what it has taken for the community to get exposure for its home cuisine. 
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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store

May 10 2019

1hr 12mins

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#116: REST IN PEACE SOUPLANTATION

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In the latest episode of Foodbeast's The Katchup Podcast, hosts Elie Ayrouth and Geoff Kutnick, along with managing editor Reach Guinto, wax poetic, and eulogize just how much Souplantation meant to them, while also exploring the immediately unfortunate prospects buffets have post-pandemic.

Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below:

Elie Ayrouth: @bookofelie on IG & Twitter
Geoff Kutnick: @geoffkutnick on IG & Twitter
Reach Guinto: @reachhard_ on IG and Twitter
FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch

www.foodbeast.com for breaking food & beverage news

May 22 2020

58mins

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#115: José Andrés is Re-activating Restaurants To Feed At-Risk Seniors

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Famed Chef & Restaurateur José Andrés has positively affected millions through his non-profit World Central Kitchen (WCK). In addition to feeding entire communities devastated by natural or economic disaster in Puerto Rico, Tijuana, Venezuela and beyond, WCK had to pivot its model yet again for COVID-19.

FOODBEAST Co-Founder Geoff Kutnick and Managing Editor Reach Guinto talk to Tank Gonzales, the project lead for a pilot program in Southern California that re-activates closed restaurants and feeds at-risk seniors. Within days Gonzales cold-called restaurants, UPS, senior centers and city officials leading to an operation feeding thousands of people.

To date WCK has provided 3,000,000+ meals across the country during COVID-19, and over 20,000+ in Gonzales’ Long Beach community.

Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our FOODBEAST hosts & guest:

Elie Ayrouth: @bookofelie on IG & Twitter
Geoff Kutnick: @geoffkutnick on IG & Twitter
Reach Guinto: @reachhard_ on IG and Twitter
Tank Gonzales: @tanks_travels on IG
FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch

www.foodbeast.com for breaking food & beverage news

May 07 2020

1hr 9mins

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#114: $7 Billion & 1.4 Million CA Restaurant Jobs At-Risk

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Restaurants are one of the strongest backbones of our community because of how many roles they serve beyond providing sustenance to patrons. They act as a third space for gathering & connecting, they employ tens of millions in the US, they provide tax revenue for our states & local communities, and beyond.

FOODBEAST Co-Founder Geoff Kutnick talks to the President & CEO of the California Restaurant Association, an advocacy group for the restaurant industry with access to many of the forefront politicians reacting to the new economic environment like Governor Gavin Newsom, and LA Mayor Eric Garcetti.

We talk about the ever-slimming margins of restaurants (25:15), how ‘over-built’ the overall restaurant industry was (28:00), how the lost sales tax will affect local communities (34:17), how there are more costs eating up the restaurant ‘pie’ (36:48) and more.

Kutnick also talks to Alycia Harshfield, the Executive Director of Restaurants Care, the non-profit arm of the California Restaurant Association funding restaurant employees directly affected by the Coronavirus. Restaurant Care has received thousands upon thousands of grant requests (47:32), but also have been bolstered by major donations like the $100,000 it received from Skrewball Whiskey Peanut Butter Whiskey (50:12).

Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our hosts below:

Elie Ayrouth: @bookofelie on IG & Twitter

Geoff Kutnick: @geoffkutnick on IG & Twitter

FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch

www.foodbeast.com for breaking food & beverage news

Apr 16 2020

1hr 6mins

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#113: Coronavirus Is Worse Than 9/11 For Restaurants

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"If 9/11 and the credit crisis were wrapped up into one, this would still be worse."

The Coronavirus has created a crisis in the restaurant industry, and while they’re fighting to stay open, others have already shuttered as they are not built for any other format other than sit-down, dine-in.

In this week’s episode, we are joined by Jonathan Maze, Editor In Chief at Restaurant Business Magazine. Maze breaks down what restaurants are currently going through, and what it would take for them to survive not only now, but in the future.

Also, while self-quarantined, the Katchup crew discusses its own experiences with restaurants at the time of a California lockdown, and how Foodbeast’s coverage has changed since the outbreak.

We also talk to our own resident food scientist, Constantine Spyrou, to get some little known facts about canned foods.

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening.

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Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Jonathan Maze (@jonathanmaze)

Produced by:

Isai Rocha (@isairocha)

----

Follow us!

Instagram:

instagram.com/foodbeastkatchup

instagram.com/foodbeast

Facebook:

www.facebook.com/foodbeast

Twitch

https://www.twitch.tv/foodbeast

Mar 23 2020

1hr 7mins

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#112: Building Theme Parks Inside Pizza Parlors w/ John’s Incredible Pizza

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John Parlet dared to turn his pizza parlor into an indoor amusement park, and it is still one of the most unique pizza party experiences you’ll ever see.

With 50,000 square foot restaurants occupying malls  across California, John’s Incredible Pizza houses full-fledged carnival rides, arcade games, a pizza buffet and different dining rooms with different experiences in each.

Parlet joined the Foodbeast Katchup podcast and talked about how he made all the magic happen, as he built a Chuck E Cheese’s on steroids.

Parlet also talks about the sneaky innovative tech within the restaurants that add to its overall efficiency.

Find out more in this origin story for John’s Incredible Pizza.

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

John Parlet (@incredipizza)

Produced by:

Isai Rocha (@isairocha)

Mixed and Mastered by:

Shawn Lindell

Video Production:

Marc Kharrat (@marckharrat)

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Follow us!

Instagram:

instagram.com/foodbeastkatchup

instagram.com/foodbeast

Facebook:

www.facebook.com/foodbeast

Twitch

https://www.twitch.tv/foodbeast

Mar 06 2020

51mins

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#111: Hip Hop's French Fry Dealer w/ Mr. Fries Man

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Craig Batiste went from dealing fries in parking lots, to opening his own brick and mortar restaurant in Gardena, California. "Mr. Fries Man," as he calls himself, joined the Katchup podcast and talked about how people thought he was dealing drugs, when it was just fries, making custom fries for hip hop legends like Nipsey Hussle and The Game, and creating a strong community of black-owned businesses. 

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening.

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Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Craig Batiste (@mr_fries_man)

Produced by:

Isai Rocha (@isairocha)

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Feb 20 2020

57mins

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#110: WTF Is A Zero-Proof Bar?

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Alcohol-free bars are starting to pop up around Southern California and the Katchup crew discusses the new phenomena.

These bars create high-quality, well thought-out "mocktails," and give them the same love a cocktail with alcohol would.

Joining us is Voice of OC’s Anne Marie Panoringan, who has been following the zero-proof trend, and helps give us perspective of its goals.

Through the experience of an Orange County, California pop up called “Temperance” and even trying some alcohol-free spirits on air, we try to get to the bottom of figuring out what the heck zero-proof bars really are, and if they have a place in modern society.

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening.

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Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Anne Marie Panoringan (@brekkiefan)

Produced by:

Isai Rocha (@isairocha)

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Jan 30 2020

1hr 29mins

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Weed Sriracha -- Mr. Peanut's Super Bowl Funeral -- Protein From Thin Air [LITE]

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It's been a busy week in food news, and we're hereto Katchup with all of it. 

First, some pretty big news from Planters, as they decided to kill off their lovable Mr. Peanut mascot after 100+ years. With conspiracy theories, and a scheduled funeral on Super Bowl Sunday, we break down why Planters might have made this move.

We also jump into some vegan news, as JUST egg released a "foldable egg" similar to the ones you see on your Egg McMuffins or McGriddles. 

We dig into the news that researchers are starting to make protein out of literal air. Dubbed as the future of protein, we have our doubts and questions.

We then discuss a new line of fast-acting, cannabis-infused sriracha. Everyone's favorite hot sauce can now get you high, and we give you the lowdown, and personal experiences in trying it.

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening.

----

Your Host:

Elie Ayrouth (@bookofelie)

Your Guest:

Constatine Spyrou (@constantine_spy)

Reach Guinto (@reachguinto)

Produced by:

Isai Rocha (@isairocha)

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Jan 23 2020

32mins

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#109: What Is Whole Animal Butchery?

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When you go to a grocery store, you’re usually presented with pre-selected cuts of meats that are popular, and sold in bulk. Because of that, the art of going to a butcher who utilizes the entire animal to its full potential, has been lost.

We Katchup with Michael Puglisi of Electric City Butcher Shop in Santa Ana, California, and learn the ins and outs of whole-animal butchery.

From getting a better quality cut of meat, to learning how to properly cook it, Puglisi and his shop pride themselves on providing a more personal experience than you would at a run-of-the-mill grocery store meat department.

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Michael Puglisi (@Electriccitybutcher)

Produced by:

Isai Rocha (@isairocha)

----

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Jan 16 2020

1hr 43mins

Play

#108: Becoming a Major Foodie Influencer At Age 50

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While taking photos of your food has become a bit of a Millennial's game, 50-year-old Connie Aboubakare has taken advantage of the trend, and made it her career. 

Through a more mature lens, Connie has not let her age keep her from producing engaging content and crushing the social media food game. 

We Katchup with her and learn how she found her passion at 50, and how she keeps up with social trends. 

We also discuss the struggles of covering restaurants who might not be too keen on letting cameras in the kitchen, the cultural practices of keeping recipes secret, and even personal practices of not wanting to talk too loudly about some of your lowkey favorite food joints.

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Connie Aboubakare (OCcomestibles)

Produced by:

Isai Rocha (@isairocha)

----

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Jan 09 2020

1hr 24mins

Play

Sneaking Tortillas Into AYCE Korean BBQ [Lite]

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Korean BBQ is a unique experience where you get to be the grillmaster while still sitting at a table and conversing with loved ones. It's a fairly perfect dinner that you wouldn't think needs an upgrade, but we found a way to make the eating experience a tad better.

On today's Katchup Lite episode, the guys talk about Producer Izzy's recent KBBQ journey where he sneaked in tortillas and made burritos with fellow Foodbeast legend Peter Pham. 

Izzy details his experience and talks about how tortillas should be the new standard for Korean BBQ restaurants. 

Happy New Year, fellow Fatties!

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Produced by:

Isai Rocha (@isairocha)

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Jan 02 2020

19mins

Play

#107: Holiday Edition: NBA's Secret Eating Habits w/ ESPN's Baxter Holmes

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Happy Holidays, Katchup Crew! Hope you're enjoying the last few days of the year, eating as much as possible, and as much basketball as possible. As it is NBA season, we wanted to reshare our favorite episode of the year, which happens to be with ESPN Senior Writer Baxter Holmes.

NBA players are often seen as larger than life personas, and inaccessible, Holmes has found a way to unify them with the common fan, through food.  Holmes has covered the NBA for nearly a decade, and has uncovered some of the league's biggest eating quirks; from a league-wide obsession with peanut butter and jelly sandwiches, to the Portland Trailblazer's almost necessary caffeine addictions.  

The legendary Holmes shared these peculiar moments with us, explained what led to him pursuing these stories, and how they carry a humanizing effect toward people who are often just seen as figures we watch on TV.  

Holmes goes in-depth in discussing how San Antonio Spurs head coach Greg Popovich has built a special team camaraderie through intimate dinners, how wine became a hobby for several players, and even how he found out Kobe Bryant consumed bone broth as part of his daily health routine.   

 ---- 

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on Apple Podcasts.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Baxter Holmes (@baxter)

Produced by:

Isai Rocha (@isairocha)

----

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Dec 26 2019

1hr 21mins

Play

Taco Bell Unveils Their Own Vegan Meat [Lite]

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Welcome to Katchup Lite! This new shorter format allows us to talk about more timely news and immediately get it out to your lovely little ears. 

Taco Bell finally revealed that they had been working on a secret, oat-based meat. 

Their ingredients have always been pretty vegetarian-friendly, but at a time where it seems that everyone in fast food is trying to incorporate plant-based meats, Taco Bell, for the most part, stayed away from that conversation. But this changes everything. 

Instead of going with Beyond Meat or Impossible Foods, the way most fast food chains have of late, they went ahead and just created their own proprietary plant-based meat. 

We got to try that meat, and give you the lowdown on it in the first edition of Katchup Lite. 

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on Apple Podcasts are also incredibly helpful, if you enjoyed an episode, please drop us some love on wherever your beautiful ears are listening.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Produced by:

Isai Rocha (@isairocha)

----

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Dec 19 2019

15mins

Play

#106: How Cheesecake Factory Feeds 100M People A Year

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The Cheesecake Factory is a go-to restaurant for millions across the globe, and we spoke to the man in charge of making sure they all go home happy with their meal. 

Chief Culinary Officer Donald Moore has been with Cheesecake Facotry for over 18 years, and if there's a dish you love in their 21-page menu, he's personally had a hand in it. 

Every single one of their 200+ menu items go through him, whether they are a brand new dish, an old dish that needs a new makeover, or one that just needs a minute tweak. 

Moore joined the Foodbeast Katchup podcast and explained all the behind the scenes magic that goes on in the kitchen, and didn't hide a single thing, as he explained how all dishes are handmade, how they keep a high standard at all levels of the restaurant, and how they've been able to keep dedicated employees for 10, 15, and even 20+ years at all of their restaurants around the world. 

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on Apple Podcasts are also incredibly helpful, if you enjoyed an episode, please do drop us some love on Instagram, Facebook, or email us at thekatchup@foodbeast.com.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Donald Moore (@cheesecakefactory)

Produced by:

Isai Rocha (@isairocha)

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Dec 12 2019

1hr 5mins

Play

#105: The Future of Drive-Thru is Vegan

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The plant-based revolution is starting to make its way to the drive-thru, and Plant Power is one of the leaders in that movement. The San Diego-based restaurant already has two drive-thrus operating, with more on the way.

Co-founder Jeffrey Harris joined the Foodbeast Katchup podcast and talked about the next step in plant-based restaurants, which is affordable fast food alternatives that can provide the same experience you get from more traditional quick service restaurants. 

From trying to make vegan drive-thrus the norm, and striving to be the first 100-store plant-based restaurant, Plant Power could be the blueprint for the future of plant-based fast food. 

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Jeffrey Harris (@plantpowerfastfood)

Produced by:

Isai Rocha (@isairocha)

----

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Dec 05 2019

1hr 11mins

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#104: Origin Story: Salt & Straw Ice Cream [w/ Co-Founder Tyler Malek]

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Salt & Straw Ice Cream co-owner and flavor master, Tyler Malek, joins the Foodbeast Katchup podcast to tell the iconic ice cream shop's origin story.

Malek takes us through an 8 year journey of what it took to make Salt & Straw what it is today. We also dig into his creative mind to get a glimpse of how he comes up with such wild flavors, including their current Thanksgiving feast-themed ice cream.

From starting as a humble push cart with co-founder and cousin Kim Malek, to just opening its 20th location in Pasadena, California, we take a look at Salt & Straw's odyssey, which is just as unique as its flavors.

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Tyler Malek (@tylerjamesmalek, @saltandstraw)

Produced by:

Isai Rocha (@isairocha)

----

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Nov 27 2019

1hr

Play

#103: Booty O's, Pancakes & Wrestling w/WWE Superstar Xavier Woods

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We've all had dreams of becoming a professional wrestler at some point in our lives, and Austin Watson, AKA Austin Creed, AKA Xavier Woods, is actually living out that wild dream.

Austin joined The Foodbeast Katchup to talk how food has shaped his on-screen persona. From he and his tag-team partners, "The New Day," launching an official cereal called "Booty O's," to throwing pancakes at audience members, nighty, food has become an integral part of his identity.

Austin also discussed his personal diet, his road back from an Achilles injury, and growing up as video game, cosplay and music nerd, all which helped shape not only his WWE character, but his wildly popular UpUpDownDown gaming culture YouTube channel.

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Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Austin Creed (@xavierwoodsphd)

Produced by:

Isai Rocha (@isairocha)

----

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Nov 21 2019

1hr 19mins

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#102: Camel Meat Or Popeyes, We're All Hypocrites

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Popeyes chicken sandwich fever hit yet again, and it was just as insane this time around. People have been shot at, gotten in fights, waited in long lines and created absolute madness for this little fast food sandwich.

Just as crazy were the reactions to a Turkish restaurant’s viral video of a whole camel being smoked. The outrage over that video sparked not only a conversation over the lack of knowledge over other cultures' foods, but also questions over people being OK with one meat, but upset over another.

Uproxx Life editor, Steve Bramucci, joins The Foodbeast Katchup podcast to help us break down the madness over these two phenomena. The crew addresses if there is a hypocrisy from people being OK with chickens being killed, but being disgusted over camel meat, which is very common in other countries.

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Steve Bramucci (@stevebram)

Produced by:

Isai Rocha (@isairocha)

----

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Nov 14 2019

1hr 23mins

Play

#101: High At David Copperfield

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The Katchup Crew invades Vegas, and with a handful of new edibles, courtesy of Blum Dispensary, they embarked on a magic-filled adventure. 

Trying to get that full Vegas experience, Elie, Geoff and Izzy made their way to see the great David Copperfield live. 

Once the edibles kicked in, it was a whole other experience for the guys, and they documented it all from the good, bad and ugly. 

The night was filled with magic, a weird Uber ride, and was capped off with a glorious taco experience.

If you've ever wondered what a David Copperfield show is like, we've got you covered. 

---

Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Produced by:

Isai Rocha (@isairocha)

----

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Nov 07 2019

1hr 42mins

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#100: 2019's Top 10 Fast Food Game Changers Pt. 2

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PART 2: It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year.

Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 2 will consist of our arguments for No. 5 through 1, and if you haven't already, check out Part 1 of the podcast where the guys argue over Panda Express, Starbucks and Subway's placements on this list. 

Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come.

#5: 2:23- Del Taco lets you put Beyond Meat on every single menu item.

#4: 13:51- KFC shocks world with plant-based fried chicken.

#3: 29:41- Krispy Kreme uses magic to stuff donut rings with cream.

#2: 35:10- Popeyes unites the country with a chicken sandwich.

#1: 50:44- Carl's Jr./Hardees had a surprisingly innovative 2019, making plant-based burgers accessible nationwide, and even creating a CBD-based burger. 

We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us.

---

Guys, all the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Costa Spyrou (@outhereflourishing)

Produced by:

Isai Rocha (@isairocha)

----

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Nov 01 2019

1hr 14mins

Play

iTunes Ratings

77 Ratings
Average Ratings
70
3
1
3
0

Love it!

By neha1996 - Mar 19 2019
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I first saw the videos of the podcasts up on YouTube and quickly became obsessed!!

#stinkypizza

By t3ndeep_eats - Feb 27 2019
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Keep up the great work fellas!!