TV Dinner Revamp: Plus Exploring Food Sports With Mark Conway

Prepare to have your taste buds tantalized and your culinary curiosity piqued as we rejuvenate the beloved TV dinner, with Chef Jeffrey infusing gourmet twists into retro favorites. The Salisbury steak you remember is getting a chic makeover, smoked turkey, and a bourbon buzz in the blueberry cobbler. Meanwhile, the ever-dapper Mark Conway, emcee of the World Food Championships, brings his flamboyant zest to the table, sharing insights on the thrilling world of food sport and adding a dash of nostalgia with talks of manual transmissions and TV trays.

Dive fork-first into the evolving world of frozen meals that defy the calorie-heavy expectations and learn how food production changes have stirred the pot on our health. With time being as scarce as a perfectly ripe avocado, we're serving up the essentials of kitchen craft, starting with knife skills that could rival a samurai's precision. Mark Conway struts back onto our show, sharing his sartorial flair and stories that promise to season our discussion with his memorable panache.

Lastly, we take you behind the scenes of the fiercely competitive World Food Championships, where Chef John McFadden cooks up his strategy to potentially carve his name in culinary history. We'll be your front-row ticket to the action-packed rebrand and live-streaming excitement of the competition. And for dessert, indulg

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Transcript

Speaker 1: 1:04

Hello Food Fam. This is the Walk and Talk podcast where you'll 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. We're recording at Ibis Images, where food photography comes alive and I get to eat it First things first. Next week we had Jillian Childs, founder of Florida Farm Finder. She stopped by the studio to have a bite talk. It was a great time.

Speaker 1: 1:34

If you like farms and you want to figure out how to buy local, go back to the episode. If you missed it, I urge you to listen. So what did the Salisbury steak say to the mashed potatoes? You're my butter half. Oh yeah, I know, I know, I know Chef Jeffrey is traveling back in time to cook up the 80s TV dinner Goliath, the granddaddy of all TV dinners. Yes, Salisbury steak, my nostalgic food memory is getting heated up. So pull out your folding tray table, get your TV clicker and get ready for some remix old school dinner delicacies. Baby, Thank you, Penitilla Food Service, for being wonderful and supplying the proteins for today's production Chefs in the central Florida area. Penitilla is the largest distributor of Creek Stones Farm beef in the Southeast United States, Complete with a fully stamped butcher shop to help you solve your kitchen inconsistencies. Check out their dry age program too. I love that dry age.

Speaker 1: 2:40

Our guest this week is World Food Championships. Host and emcee the suit guy, the Mark Conway. When Walk and Talk was at the show in Dallas this past November it was a banger. And guess what? Their final table there they're like Super Bowl, is coming up in April. Food Sport is a big deal. We'll tell you why. Stay tuned. Oh man, you know, I tell you what I mean. Did you see that how that flowed, Jeff?

Speaker 2: 3:13

Yeah, I heard the dad joke and it stopped listening.

Speaker 1: 3:16

Oh well, you know what, get out of your fire. All right, look, jefferson, you got to say pop the clutch, because it's like you know what I mean. I'm doing it, jefferson. Pop that clutch, let's get, let's get in gear and go. Baby boy.

Speaker 2: 3:28

Just so everyone knows that it's probably younger, or maybe in the 30s, 20s and younger than that. Pop the clutch refers to a manual transmission. What's?

Speaker 1: 3:37

that Back in the day. You know it's real, just a real silly thing. I love stick. What if somebody else is like? Is somebody he says here's the keys for a few hours, man, I have a great time? But I would never want that for myself, never.

Speaker 2: 3:53

I did.

Speaker 1: 3:53

The longest period of time.

Speaker 2: 3:55

I think the last car I had was a stick was a 93 Mazda. That's fun.

Speaker 1: 4:01

Yeah, yeah, but you can't eat french fries and you know, drive with it. You find ways to do what you need to do. You do.

Speaker 2: 4:07

You do whatever.

Speaker 1: 4:08

It's not legal, but you find it All right Come on, we're talking 80s, we're talking like astrays, and you know Magnum PI and all right Sand tables iron side.

Speaker 2: 4:18

Yeah yeah, Dude, it's back in the day Like seriously, when I was, if I came home from school. This is, this is my snack.

Speaker 1: 4:25

It was a hungry man dinner.

Speaker 2: 4:27

And we were talking about earlier. Remember it was all foil that before Mike Waze came out and he would put it in your toast or oven, wait what? Half an hour, 45 minutes to finally get it cooked and you had your meal. And I remember when we first came out with trying to do this, somebody actually text me or emailed me. I said make sure you have that cherry blob on the plate. And I completely forgot about that cherry kind of pie they had. But I noticed me a member of the blueberry, a member of the brownie and stuff like that.

Speaker 2: 5:00

So I went to the supermarket looking at what they have. There's not a big selection of hungry man. I thought there would be an increase. But there's what Salisbury's take, a grilled like meet, something I can't remember what they called that chicken wings with something new. I saw fried boneless chicken breast, fried chicken, and I'm like let's, how can we elevate this? So I just concentrated on the fried chicken, concentrated on the Salisbury steak using Peninsula's product. That was absolutely fantastic. And then I think it was the chicken wings we smoked and then the turkey breast we smoked to on the bone. So it's just changing it up and it was fantastic. I loved it. It was a great job, as always.

Speaker 1: 5:43

Yeah, but but hold on, man, you're not doing just honestly, like you're not doing justice to what you, what you put together today, Well, it's to me, it's just cooking.

Speaker 2: 5:53

It's nothing spectacular for me.

Speaker 1: 5:55

I mean it's look, we're trying to keep an audience entertained.

Speaker 2: 5:58

I don't know if you realize that, but like what's going to be entertaining is the pictures that they're going to see with John.

Speaker 1: 6:02

Yeah, for sure. But let me tell you something you did the brown. That brownie was freaking amazing. You had the whatever. Was it the blood? Ruby red, whatever. Come on, dude we talk about and those wings.

Speaker 2: 6:14

John should actually comment on the wings, cause he finished them.

Speaker 1: 6:17

Screw that guy. Look what I'm trying to what he doesn't talk. I know whatever it's like. He's making faces, but nobody can see it. We're going to get the video cameras back. Yeah, we should. That's what I think.

Speaker 2: 6:26

But no, to be honest with you, the elevation of smoking the meat, especially the chicken wings and the turkey, I think elevates the whole thing in itself. But the brownie, as you were saying, I had the ruby red chocolate. That was just amazing in itself. But I think really we went above and beyond was the blueberry cobbler with the hint of bourbon in there, in the background, little lemon zest and then in the cherry. What I did with that when I soaked the cherries, the drunken cherries, remember that was a couple of months ago, so these things were like seriously drunk bourbon. But then I took grand manier, hit it with grand manier orange or tangerine zest, and then what I figured out was going to be really good in my head was got to hit it with some chocolate. Chocolate and cherries go really well together and it was fantastic. I didn't get to try it. But here's the thing you guys are taking back. Your world John's not going to take back. What you're going to take back to your house Is that pecan batter of the yes, that was ridiculous.

Speaker 1: 7:28

Your food is intoxicates me. But the story behind Salisbury steak is, to me, is pretty interesting and it goes back to the 19th century and Dr James H Salisbury, which you know, so apparently you could look this up you know he was an advocate of a meat based diet and this is like way back when and initially it was just a, you know, a simple ground beef patty with salt and pepper and I guess you know that kind of evolved over time. But you know, when you get to the 80s it was that was the staple and it used to be where you had to put stuff in toaster ovens. But then when that microwave, you know that change, like everything changed. You know, because I remember as a kid, just you know, salisbury steaks. We did meatballs, stofers, pizza, stuff, like that man it was. Just you put pizza, no, I remember how you'd put that in the oven, but no, no, there was.

Speaker 2: 8:23

Elios, Elios had that special thing that you actually in it heated the whole pizza of the John's getting. Oh, get you over there.

Speaker 1: 8:29

I still love Elios. Yeah, I remember at the house man. Yeah, yeah, that was yeah, yeah things already I'm gonna exchange. All right, what else you got to say? I thought you were gonna. You know, I'm a little disappointed. She'lls going downhill fast.

Speaker 2: 8:44

Well, here's the thing you sit salt and pepper on Salisbury steak. Where did Worcestershire Dijon mustard and ketchup come into?

Speaker 1: 8:50

play. Hey, you know what I don't know, but it needed it because it was fantastic. That's the, the sauce that you put on there. For that you know what you know.

Speaker 2: 8:59

Here's the thing about the hungry man. Like, we looked at the ingredient list right and you see that huge, long list of ingredients. What was kind of funny to me was the actually caloric Total caloric thing for the meal was 390 calories, for the turkey 400 and something less than 500 calories for the Salisbury steak, which doesn't seem so bad.

Speaker 1: 9:20

But when you look at fried chicken, but the ingredients list is is a mile long. It's ridiculous, you know, and it's a lot of you know Google. Well, how do you say?

Speaker 2: 9:31

POT. Well, listen, that's the problem, I think, in our food chain that we're talking about and we've we've touched in different places. It's the whole GMO thing, and it's not just the GMO, it's the science behind it that they're putting all the Junk in it that you know, I was listening to the radio the other day and some guy he's lost.

Speaker 2: 9:47

In nine months he's lost a hundred pounds and all he has done is read the back of a label and if he couldn't pronounce the word he didn't buy the product. And that was the thing. And if we're seeing, with some of those like the food trends, that I was telling you to watch that movie. When you see that movie You'll see the whole science behind how our body, you know 15. In the 1950s Wonderbread wasn't around. We actually produced bread the way it's supposed to be done. When wonder bread came out, we had a people got sick. So what did they do? Vitamin A, vitamin D, vitamin E. So we put vitamins in it to see to band aid that problem and instead of just focusing on hey, if we produce food the right way might take more time, then Things will be better. The problem is is that no one has time to do anything anymore.

Speaker 1: 10:33

Well, that's true. I know I don't like you.

Speaker 2: 10:38

I am a perfect example of Well, you take two hours every day to post. Yeah, five days a week, that's ten hours.

Speaker 1: 10:46

right there I know ten hours out of my life, so so 120 hours a week that you have between sleeping.

Speaker 2: 10:51

That's what we have 120 hours.

Speaker 1: 10:53

I, but I do it for the audience, I do it for the consumer of what we do. You know it's it's my sacrifice For them, so they have some something interesting, not just you know, all the other drag that you, you know, find on the internet. It's we're doing a service to society. I don't know what to tell you.

Speaker 2: 11:12

I wish we could actually well, we are going to be actually teach people how to you know cook and tell them the little chef secrets too. Like the first class I'll be doing is knife skills.

Speaker 1: 11:24

Interesting, yeah, yeah, yeah and I actually when you're one missing a pinky oh no, I got all my fingers.

Speaker 2: 11:32

They've all got cuts on them. Yeah, I guess it's gonna work out at least I wasn't like the two guys when they were doing the metro thing and they were doing the chop Contest yeah, I give the speed how fast they can cut and was the dojo guy from. He was to the coach and somebody I think was my fat and was doing up there too. I think the guy in the suit would know that the suit guy would know what, you know what.

Speaker 1: 11:54

You're kind of boring today. Let me get mark on and you know, move on. I want, I don't want to lose the rest of the people listening right now. Okay, I tell you what.

Speaker 2: 12:04

Even John, it was the dad joke that turned everyone off. They've already stopped listening.

Speaker 1: 12:07

I got confirmation from a couple of a butter, half a butter, that the dad jokes are a keeper.

Speaker 2: 12:15

They're keeper. Can I speak to that person? Or they were related to you?

Speaker 1: 12:18

No, nobody. If they were. Nobody listen, nobody who knows me is, backs me up.

Speaker 2: 12:22

Okay, that's it. So then, once you get your information from the voices in your head, yeah, okay there you go.

Speaker 1: 12:28

All right silence, I forget. Um, please welcome to the program, mr Mark Conway. How are you doing, bud? I'm good. How are you guys doing God? If I was any bet, if I was any better dude, I would be you.

Speaker 2: 12:41

Pink suit is what he would be wearing, just like an anthem. That's right, that's.

Speaker 3: 12:46

I mean you gotta add some system, shine, maybe some sparkles, maybe some sequins.

Speaker 2: 12:51

Remember that the member that suit, he put on that one day it was like wow, you're going.

Speaker 1: 12:55

all that was Thursday right, I say it every time I get on the. Every time Mark and I are on the phone, I I somehow, you know, in the conversation I find a way to tell them that I cannot pull it off. There's, there's. It's impossible that I would be able to literally fill his shoes like I. There's no way I can. I can do what he does.

Speaker 3: 13:58

Just can't. I, you know, I think you can. You just got to put it on and rock it. Yeah, yeah, this is me. What do you want to do?

Speaker 1: 14:04

about it. That would be a lie. There would be an object lie. I can't do that.

Speaker 2: 14:09

I can't even walk across grass without worrying about getting his food shoes. Do it dirty. Honest to God.

Speaker 1: 14:15

Today, Listen, I'm wearing like princess. I'm wearing like pristine white sneakers, princess, and I chose not to walk across the lawn to go into the studio. Do you know what I mean? Like, is that a pr? I don't think that's so bad. I think most people are gonna listen to that Go.

Speaker 3: 14:29

No.

Speaker 1: 14:30

Yeah.

Speaker 3: 14:33

Mm-hmm, oh, I mean, I have. I have shoes that are for walking in grass and I have shoes that I don't walk in grass and I make total sense.

Speaker 1: 14:41

Yeah, see, like it it's. This is. This is common sense. Now let's get into the world food Championships. I'm excited for you, man. This is a big deal coming up in April. I.

Speaker 3: 14:55

Mean, it's huge, you've got. You know, we just watched the Super Bowl. We saw the playoffs leading up to the Super Bowl. So, if you can kind of put it in the context, the world food championships there in Dallas that took place in November, that's kind of your playoffs. Then, when you get to April, which will be in Bentonville for the final table, that is, like you said earlier, it that's. That's the Super Bowl. That's when the 11 category competitors are gonna go head to head, battling out this culinary gauntlet that I'm creating to determine who's the one reigning world champion and walks away with $150,000.

Speaker 1: 15:30

Is it a hundred and fifty grand? That's amazing, that's just so amazing.

Speaker 3: 15:37

Yeah, they just jumped it up. I think this will be the first year that it goes from 150. Last year it was a hundred.

Speaker 1: 15:43

Yeah, that's pretty, that's pretty crazy. And so we're talking. If we're talking like repeats, talking like Michael Jordan, but treat three Pete and stuff like that like you got to bring up John McFadden, right, I mean it. Other odds can I bet on this? Is there? Is there a thing because I want to get? I want to be in on this.

Speaker 3: 16:04

Other should definitely be odds, because there's never been a repeat winner. This is gonna be year number 12 and still people have made it into final table, but they have never repeated as champion. This is just something that when you look at sports and you've got those very rare Back-to-back or three Pete's like you brought up with Jordan and Jordan it twice when it comes to world food championships and food sport, there has not been a back-to-back Champion and John McFadden, really, from an odds on he's about the closest I've seen in this it to be in a position that could possibly pull it off.

Speaker 1: 16:46

So his personality is Pretty, pretty top-notch. I mean, I got to spend some time with them while we were, you know, while we were in all in Dallas together and just, and I was able to judge his event and I mean he is like a machine and he's incredibly organized and what he does, with all of his prep and and and just as me some plus and just his efforts are Incredible and he does it solo, what he has a pretty interesting story right. What, what, what's? Um, get into that a little bit, mark. I.

Speaker 3: 17:22

Mean you're talking about a guy that it's like the chefinator, like he is just you. He's an, he's a machine. He started cooking in kitchens as a 12 year old and Literally over closing in on 40 years, has built a chef resume that would rival just about anybody. I mean you're talking about Awards being, you know, one of the first and youngest Australian chefs to be invited to cook at the James Beard house. I mean this is a guy who's done it all. He has done white tablecloth, he's done QSR, he's done catering, consulting, and this is all before he ever Decided to enter the Australian food championships to win his way to world foods. This is a guy who still wears the white tauke. I mean he is Chef.

Speaker 3: 18:15

When you you look at the old world, old-style chefs, that's what this guy is and his pedigree that he has forged since it being 12 Really blows the socks off of anybody he stands next to and to cook at the world food championships by yourself and again so that you understand, for anybody's never been there You're talking about 30 teams per category, somewhere between 20 and 30 teams per category over the years from 30 different countries, so you're, in all told, about 300 teams. They generally won somewhere between a two man team and a five man team, with three people cooking at any given time. John does this alone. That's like taking the NBA finals and you're going to go up against a five man squad with one guy. Well, you know, it's interesting about that, yeah.

Speaker 1: 19:09

And I'm going to take it a step further. Right, because while I was a spectator watching him do what he does, he's not just cooking solo, but he's also a showman and he's interacting with the crowd, with the people who are watching, and, you know, kids are walking by or whatever, and he's actually he's communicating and interacting with these people as he's doing all of his. You know, high end, the culinary and I mean it's pretty amazing. He's an amazing dude. I mean he's cracking jokes yeah, that's what I'm saying Like he's a showman, he's an abject showman.

Speaker 2: 19:48

But you guys are forgetting something. He's not just cooking one meal, it's not one plate. He turns in Right. How many plates does he need to turn in, mark?

Speaker 3: 19:56

He's got to cook one presentation plate and five judge samples. Yeah, I just want to make sure that, yeah.

Speaker 2: 20:02

Total plates six total plates by himself, by himself.

Speaker 1: 20:06

By the way, how?

Speaker 2: 20:07

many, how many members of team France were in that thing team.

Speaker 3: 20:11

The last year, five people that were rotated in and out.

Speaker 1: 20:14

Team France was like Wu Tang clan, like 20 people, but they had a whole entourage it was yeah, it was never. You're like, oh my God, it's another one, and another one.

Speaker 2: 20:23

And we went, we were out with dinner with us, with J on John Paul, yeah, and they kept on coming. I'm like what the? But here's John Mifat and the lone star general that's out there just pumping and humping it away, man, yeah. He killed it.

Speaker 3: 20:37

Did you guys see his battle plan? Did you guys see John's battle plan that he carries with him when he does this?

Speaker 1: 20:42

No no.

Speaker 3: 20:45

Oh my God. This battle plan goes at minute one. He will have this done by minute two. It's this by minute three. Say three minutes and 30 seconds. He will have this done. It is literally played out for the entire length of the cooking time, from minute one to either minute 60 or minute 90. He knows exactly where he's got to be. It's unbelievable to see somebody do this. And what were they?

Speaker 2: 21:11

cooking on John. What were they cooking on the kitchens? Not gas, they're mirrored kitchens.

Speaker 3: 21:18

No, no, it's all electric and they're mirrored kitchens. It's your, your typical four burner range, you've got an oven like you would inside a house, you've got Metro carts and setups for for chef's tables, and that it is not anything necessarily that you wouldn't have at home.

Speaker 2: 21:35

So it's basically a home kitchen yeah. It's a home kitchen, yeah.

Speaker 3: 21:40

Yeah, and he's busting out literal five star James Beard, you know food out of this. This make up home kitchen setup. It's beautiful, it's amazing, the gear is fantastic, but it is it pretty much is what you've got at home.

Speaker 1: 21:58

Well, look, I want to. I want to say one more thing about John chef John, before we, you know. I want to hear about some of the other contestants too. We had him on the program and I'll tell you, literally within two days of publishing his episode, our show on Apple was ranking in Australia, which is amazing. The guy gets like invited to to parliament or whatever they, you know, whatever their.

Speaker 2: 22:25

Well, they made a whole speech about him winning, I know, and parliament.

Speaker 3: 22:29

Yeah, he's a rock star.

Speaker 1: 22:31

He's a rock star legend over there. It's amazing.

Speaker 3: 22:34

Like he's an Australian rock star. Yeah, and he goes over there. He's on every TV show, every morning news show, every radio show. I don't know how he has any time to cook. He's like running around as a celebrity.

Speaker 1: 22:46

You know, and he's a great father and and, and the whole bit too is a good, he's a super good guy. But I can't believe we publish within two days where I think we're ranking in a top 20 in Australia for for, for you know quite a bit top, top 10.

Speaker 3: 23:00

I mean whatever. That's what happens when you have the the Australian Gordon Ramsey. Yes.

Speaker 1: 23:07

The crocodile Ramsey. It is indeed All right. So there I was. I was just talking about my own business. Come on, that was good. It was good, even John's shaking his head on that one. Come on, crocodile Ramsey.

Speaker 3: 23:16

Everybody's shaking his head on that one. Yeah, thank you, mark, my cat is shaking its head right now.

Speaker 1: 23:22

Okay, All right, You're all fired. Okay, so who else? All right, who? Who else are we looking at? Like what, what's um? Who else is in this thing?

Speaker 3: 23:34

Well, I mean you've got here's the crazy thing about this year it's 11 this year, not 10, because we added the extra category and you've got a team from France, you've got two from London, you've got Australia, then you've got four competitors that are repeating in their categories from the previous year. So you've got four guys that have been to final table before because they were literally there last year. You've got four international teams, which is the most we've ever had at final table, and you've got an Air Force team Like this is the craziest group of culinarians that you're going to come across, competing in a three stage gauntlet. That, I am making damn sure, is incredibly challenging for any of them.

Speaker 1: 24:27

This is going to be a wild ride. When you say gauntlet, I mean I obviously I know a lot of this is on on the hush. Is there anything you can tell us and the audience about kind of what you're going to do? American Ninja, One of them, That'd be great Culinary Ninja, I'm going to make everybody.

Speaker 3: 24:44

They're all cooking in the dark and they got to make their own fire. No, every every one of them. Every year we've we've installed one. The culinary gauntlet will alter each year, but one is a mainstay and that is the taste and recreate. So, essentially, I have one of the chefs there in Bentonville hasn't been released yet who, but I can tell you, james beer nominated.

Speaker 3: 25:11

They're going to taste a dish by the chef, but they get to look at it, eat it moving around the fork, take pictures, ask very high level questions that can't come down and get specific, and then they have to come back the next day and completely recreate that dish with scratch. And it is last year watching them. Last year Rio's, the chef down there that did this with him last year made a dish that he just never had on his own menu because all of them went there trying to Google every recipe the guy had online. But we've got to make it a new dish so they don't. They won't even know what's there. So that is one of the legs that is consistent. The other two big surprises, literally, are going to impact all your senses.

Speaker 1: 26:04

Hmm, okay.

Speaker 3: 26:05

So it's going to be, it's going to crazy.

Speaker 2: 26:07

We're not doing it for the podcast. Just so you know I'm looking at you.

Speaker 1: 26:11

Yeah, no, I mean. I mean, you know, we got to do something there.

Speaker 2: 26:15

It's all visual.

Speaker 3: 26:15

Well, and I can't say I can't break this here we haven't even told anybody this yet. We're setting up to live stream components from this final table and we haven't done that in a few years. So there's actually going to be live streaming elements from this year's final table on the world food championship social media website.

Speaker 1: 26:39

I saw that and you know that sounds really cool, and I noticed the. The rebrand looks great as well. Oh, yeah, yeah, I, whoever whoever's doing that doing a great job. Yeah, man, I'm excited about this whole thing. At some point I can't wait into, you know, looking forward in the future, you know, having, you know, you know, more visual, more video, more action of what's going on. I mean the fact that there's, you know, three, four, 5,000 people a day that are going through this, going through this event in Dallas. Man, that was crazy. So many people that are watching this and participating. Not to mention there was a thousand or so competitors. It's amazing, it's it's so large and you just can't wrap your brain around it.

Speaker 3: 27:29

And we're looking at that, that number growing by five or 10 fold with the moved. Indianapolis and you're talking about a city understands international sporting events on a grand scale and they wanted food sport. They wanted the highest level food sport in Indy, where they host the Indy 500.

Speaker 1: 27:48

Yeah.

Speaker 2: 27:50

Interesting. So where is it? In Indy? Is it going to be at the convention center in Indy?

Speaker 3: 27:57

It's going to be at a brand new fairground center. This thing is monstrous. It is an open pallet. They've got the capability to run gas lines and electricity down from the ceiling, reconstruct walls. It is an amazing facility.

Speaker 1: 28:14

So we're going gas on the going forward.

Speaker 3: 28:18

That's what we're talking, we're in talks with now. There's very positive, strong possibility we could have gas this year.

Speaker 1: 28:26

I mean, I feel like you need a podcast there. I'm just saying you know you want to call eating. You know, put that together.

Speaker 3: 28:34

Yeah, just you know, poke eating with a stick, yeah.

Speaker 1: 28:37

Something like that.

Speaker 3: 28:38

I can do a sharp one.

Speaker 1: 28:39

A sharp one. Yeah, I can do it. I can do it. So big question, probably one of the biggest questions of the day here have you picked your wardrobe yet?

Speaker 2: 28:50

Of course he has All of them.

Speaker 3: 28:54

No, of course not. I don't pick my wardrobe till probably week prior.

Speaker 2: 28:59

Really do Listen people you're not going to buy anything new from Amazon.

Speaker 1: 29:02

Wait a second, wait a second. Folks out there, you know listening. What you need to do is Mark, what's your, what's your IG handle? Mark Conway Media yeah, you need to. You need to look him up and and just absorb and experience what is the Mark Conway and the wardrobe of Mark Conway? And then I don't believe you when you say that you only wait a week out, like I, I can't. I don't believe you. That means you must have, like wardrobe wardrobe handlers. You know what I'm saying.

Speaker 3: 29:38

Well, ironically enough, I'm literally in talks right now with a company who wants to start custom making all my suits.

Speaker 1: 29:45

Yeah, I mean that's, that's what it should be, because what I can see, because if I were you, I would be the guy like wardrobe, wardrobe, you know, like, like that I would be. I see lights soon.

Speaker 2: 29:56

I see flashing lights, literally that sequence suit that he had on.

Speaker 1: 30:00

Was that the green?

Speaker 2: 30:01

one. No, there was one that was like metallic and rainbow-ish oh that was the disco Iridescent.

Speaker 1: 30:07

Yeah, that's what it was.

Speaker 2: 30:08

I remember you took the picture with him.

Speaker 3: 30:09

There was a disco ball. Yes, I was.

Speaker 2: 30:14

He was literally a walking disco ball.

Speaker 3: 30:17

But he pulled it on.

Speaker 2: 30:18

It was great, yeah, I think you could do that. You should do that for the seventh of.

Speaker 1: 30:21

March. I cannot, I cannot do that.

Speaker 2: 30:24

Listen, your birthday is the sixth right, so we'll buy that We'll. We'll collectively, john and I will buy you the iridescent suits.

Speaker 1: 30:32

No, I think that needs to happen. I think, if you guys can just hush, okay, because it's not going to happen. Yeah, we, we have battery operated Negative Like LEDs. Okay, If you ever did that if you didn't want me to show up, then you would actually, you know, buy this thing, because I would. I just wouldn't go, I wouldn't do it, it doesn't, it doesn't match me.

Speaker 2: 30:58

You know, you know, with the clean white shoes, you haven't even tried.

Speaker 1: 31:02

Why are you guys staring at me like what is it? What is this?

Speaker 2: 31:05

Cause I think the listeners would want to see that your audience, that you take 10 hours a week, they would want you in a suit like that and if you don't, guys tell in the comments, send an email to over to Carl.

Speaker 1: 31:18

There you go. I know Amy's already going to be. She's going to hear this.

Speaker 2: 31:24

Not just Amy and. Vicky Fiona, brian Brian.

Speaker 3: 31:29

It's going to be an art. It's going to be a trending hashtag right now. Hashtag get Carl a suit, Not a suit.

Speaker 1: 31:35

I have suits no no.

Speaker 2: 31:37

One of the suit guys suits.

Speaker 1: 31:41

Yeah, something with glitter, no man Forget it.

Speaker 2: 31:45

We got to get Mike, Mike Henry and then Mark Henry and Brian Duffy and get them to send something out to you.

Speaker 1: 31:52

If, if I tell you what if Mark Henry reaches out, you know cause, brian, I know Duffy will do it.

Speaker 2: 31:58

I'm going to be like, oh, definitely, definitely, listen to this. It'd be like you're putting it on.

Speaker 1: 32:01

If Mark Henry reaches out, then I'll do it.

Speaker 2: 32:04

Mark, you heard that right.

Speaker 1: 32:05

Yeah, Suit guy, you gotta make their entrance.

Speaker 3: 32:07

Yeah, if I if I get, I can just send a text right now.

Speaker 1: 32:11

If I get it, if I get on my IG Mark's and you know you get to put that on. You know you, hey man, you got to, you got to wear the, and then I'll do it All right, look, john's already looking at the Amazon.

Speaker 2: 32:25

No, no, no, you guys don't get to search on Amazon.

Speaker 3: 32:26

Oh no, we get to pick. No, no, no, no, wait a minute.

Speaker 2: 32:29

No, conway, I get to pick Conway, conway.

Speaker 1: 32:34

I trust Mark Conway to pick, but you two Jack-O-Mos, forget about it, you guys would, you guys would thrash me?

Speaker 2: 32:40

No, no, no, no, no, no, no, no. I would not do that to you.

Speaker 3: 32:42

You know what you? You know what you search on Amazon. The the, the God's on his truth. You search weird suit coat. Oh geez Cause, he's got. He's got his iPad out right now.

Speaker 1: 32:53

He's already doing it. Oh my God, what do you got? So I'm on the show by myself. They're scrolling Amazon. Currently it's a I have no more producer and he bought something. Okay, oh, he's right.

Speaker 3: 33:07

Wow, yeah, see, there you go. That's all you got to do. There's the secret.

Speaker 1: 33:12

See that red one. Oh look at the blue one, oh man.

Speaker 3: 33:17

You're going to get Carl an orange one.

Speaker 2: 33:19

Oh, no, no, no, no. There's one room that's got this, is that?

Speaker 1: 33:21

because? Is that because I'm Italian? Blue, orange, red.

Speaker 2: 33:25

Oh, what I actually know, the ring.

Speaker 1: 33:27

Yeah, I like that one over there. I can't believe that this is happening right now.

Speaker 2: 33:33

Oh, no, I found it Right there, that red one, let me see. Wait, wait, wait, let me see. Oh, if you like that, then we know you're Italian.

Speaker 1: 33:40

I don't mind that. Send that to Mark. Send that to Mark.

Speaker 2: 33:44

Or send it to me.

Speaker 1: 33:44

I'll send it to Mark, yeah, cause I don't even. I don't mind that I don't hate that.

Speaker 3: 33:49

I think this needs to be a. I think this needs to be a social media vote.

Speaker 1: 33:54

Oh, crowdsourcing vote I love that, oh, my God.

Speaker 2: 33:59

I am so into that one. I'm sweating.

Speaker 1: 34:02

I started sweating. Wow, this is going to be great.

Speaker 2: 34:06

I'm only doing this.

Speaker 1: 34:08

I'm only doing this with a with a Mark Henry involvement.

Speaker 2: 34:12

Don't worry, you're going to get a text in like two minutes All right.

Speaker 1: 34:18

So who else is running up here? What other teams we have? What, mark, let's get back on track here. I'm about to hang up the headphones and run out of here.

Speaker 3: 34:27

Well, ironically, well, one of the teams who's repeating Damon Holter from Koi Valley. He started wearing these flashy custom shoes Cause he's like man, it just works for you. So I got to do something. I got to do something to stand out. So he goes this year, comes back to defend his title in sandwich with custom made, flashy, amazing shoes. When's the category again? So he's coming back to repeat and this guy, literally, if you, if you want to look up people with an unbelievable track record of winning food sport championships of every type barbecue, steak, burgers, sandwich or world foods chili he showed up at chili last year for the first time ever in Windsor category.

Speaker 2: 35:17

You talked to that dude, didn't you? Which one? Is it the guy who won sandwich? Yeah, that's Damon Holter. Yeah, I think he had that hat, the kind of weird looking hat and he had the beard.

Speaker 1: 35:25

Yeah, he has the hat. Yeah.

Speaker 2: 35:27

Yeah, I remember you didn't go on the podcast.

Speaker 1: 35:29

No, you're thinking Fred. You're thinking Fred the barbecue guy.

Speaker 2: 35:33

No, no, no. No, this was dude, was not. He was in a whole bunch of different ones. He was an older gentleman.

Speaker 1: 35:38

Yeah, he's, yeah Well they're not Fred.

Speaker 3: 35:41

Fred was not flashy enough.

Speaker 1: 35:44

Well, I'm pretty sure I know who it is and he's a good dude. He's a good dude.

Speaker 3: 35:48

Yeah, but he literally all year long travels the food sport circuit winning championships, and about every category, and that doesn't even touch the fact he has an entire product line that continues to win championships at each one of these events. So you've got, he's repeated. You have Dan Rain, who came out of nowhere last year, or you're before last two to win his category and he's back. He won his category again, so he's coming back again. Bethany Bodecker she won dessert two now two years in a row. This will be your second final table and, like this is going to be probably the most diverse group of champions we've ever had at a final table, definitely the most global you know, for a question for someone that's a novice like myself when they go to final table, are they in the same categories or is it just dessert might be switching gears.

Speaker 3: 36:46

No, it's a pretty plate, huh yeah. So everybody's doing the same thing, it's all a clean slate. So, essentially, you'll go in. They show up and they're going to go into the first leg of the gauntlet, the first challenge, and there'll be all 11 competitors. At the end of that first challenge, five of them are going. So in second challenge you've got six that'll go into it. At the end of that challenge you're going to be down to your final three. So in the finale, the final leg of the competition, you only have your top three competing and determine who's going to win the whole thing.

Speaker 2: 37:24

Yeah, but so they're not going like bacon hamburger or the other ones.

Speaker 3: 37:30

Now categories are gone. At that point Now it's just, everybody is running the gauntlet.

Speaker 1: 37:36

I feel like Jeff, I feel like you. You should be in the sand, which we should get you involved in. I told you we can't why?

Speaker 2: 37:44

Why, if we're podcasting, it's kind of not ethical what does? That have to do with it, because when I win hello when I win.

Speaker 1: 37:52

I'm going to interview the people.

Speaker 2: 37:54

That's not right.

Speaker 3: 37:56

Look at fire him from the podcast.

Speaker 2: 37:59

I mean, I'm about to think, mark, I'm about to do that every week until I go the next week and he gets something he's like oh, that's good.

Speaker 1: 38:05

It's about to happen anyhow. I mean, what are we talking about here? No, because, listen, we can get a pooch can stand in, and you, you compete, man, you put, do the sandwich, in fact why don't we just walk into somebody's house?

Speaker 2: 38:16

Oh, we already did that, we we?

Speaker 1: 38:19

we get the chef Jason over here and Jeff. Greg and a couple of the other walk and talk cats and we do the whole like big show.

Speaker 2: 38:28

Oh, Greg, Richie, yeah man yeah Well, why don't you have those guys compete I?

Speaker 1: 38:33

said what you did, do it because for crying out loud.

Speaker 2: 38:35

Jason's going to go for a master chef. Yeah, so he needs the practice to go.

Speaker 1: 38:40

No, no, no, no, no, no, no, no, no. Yeah, he can come. No, he should compete you guys beyond the same team.

Speaker 2: 38:46

Oh, the team Gotcha you dig.

Speaker 3: 38:48

Well, I don't know if I should do that, but he's a team dynamic.

Speaker 1: 38:51

You know, john McFadden, okay.

Speaker 2: 38:53

You can't do this. Do you see what I put out in a house? Do you see what I put out in a house? Do I not entertain you? You?

Speaker 1: 38:59

do entertain me, that's it, and I love it. You feed me too, like feed me, See more see more.

Speaker 2: 39:05

You know. But by the way, that's a reference to a movie. Oh my God.

Speaker 1: 39:08

It's so. We've hit the. We've hit the age where we have to like explain the movie, get out of here.

Speaker 2: 39:14

Oh, my daughter's the worst. I have the 11 year old back in your day, dad.

Speaker 1: 39:20

You know, I've never said so. Growing up we used to say hey, in the olden days, right, okay, now that I haven't heard of that reference in a very long time, my son who's five, you know, and I'm older as can be my son comes up and says daddy, daddy, um, in the olden days did any ask me some question? But I was like and the old I'm looking, I'm like, where did you even hear that I'm? I don't say it, nobody in my house says it. Yeah.

Speaker 2: 39:51

But think about the olden days to us, or the nineties and eighties to them. The reference, oh, I know, no, that's what they're referring to, it's the eighties and nineties.

Speaker 1: 39:58

No dude, he's five years old, ninety-four year olds.

Speaker 2: 40:01

Go ahead, Mark. What did they do to you?

Speaker 3: 40:04

I've got twin. Yeah, I got twin girls right, and my my one really really quick-witted one. We're having popcorn and she looks over at me while we're watching a movie and she's in her popcorn. She's like dad, did you guys have popcorn when you were kids? Oh, my God, I'm like, are you serious? Like this is literally where your brain goes. She's like, yeah, they have that back then Very processed.

Speaker 1: 40:33

The fact that you still have a full head of hair with twin like. I don't even know how you're doing that. Wow, that's pretty amazing, Good.

Speaker 3: 40:43

We'll just say good genetics.

Speaker 1: 40:45

I guess. So, man, I don't know Like I'm. I feel like all my hair is falling out Like Mark's.

Speaker 2: 40:48

Mark's little gimmick was that he got out of the kitchen and he does what he's doing now. That's why yeah, that's why he still has full.

Speaker 1: 40:55

Yeah yeah, you get out, get out of the Sure. That yeah, yes, all right, so Wow.

Speaker 2: 41:03

But who is new? We talked about people that were repeating who's new going into the final, that it's their first time going into the final table. Can you remember off?

Speaker 3: 41:14

Well, that's the beauty? Yeah, Of course I do. Sure, that's what you know the internet's for. But the beauty of this these first time champs that are going in is the fact that you've got guys that are coming in from things like the barbecue world right, and the barbecue champions that are there right now that they're almost I don't want to say they're interchangeable, but you don't ever really see barbecue teams repeat. That's a category that next to never repeats, whereas some of the other ones you'll get that kind of thing to happen from time to time. And of course, now the internet wants to fail me on my lovely list.

Speaker 3: 41:57

But when you talk about these competitors that are coming back in, the biggest, the biggest surprise for a lot of people was the Jean Pulse who, and these teams from France and England and Pascal those guys came to world foods competing for the first time, hadn't stepped foot inside that arena before and walked out winning the title. That team, air Force, first time coming in there competing, walked out winning the title. So some of your best first timer stories are literally international teams. This is the first time they'd come over here and compete.

Speaker 2: 42:40

Yeah, there was that couple that was from London. She was Afghanistan, from Afghanistan through London.

Speaker 1: 42:45

She did the life fire. No, she won something. I remember.

Speaker 2: 42:49

I mean, they were animals, man, Like they were amazing, I mean she killed it Because you guys, you and Pooch judge that one, and when you, me and Pooch judge the coasties against the Air Force for the MRE, which was a brilliant thing that you guys did you came up with, by the way, that category Ticking in MRE.

Speaker 3: 43:07

That was and that's something we try to do. A lot is we want to bring in, anytime we can emphasis and highlight military teams, and we want to do these kind of things Because a lot of times we do world foods happens to fall around Veterans Day.

Speaker 1: 43:24

Yeah, well, I'll tell you what. The energy levels. Listen, the energy level throughout the whole event was pretty solid and but once you got into, like you know, the the, the different branches against each other, that was great. The energy level was through the roof. I loved it. I thought it was great.

Speaker 2: 43:42

I'll tell you, the coasties were a team to really watch. I mean, they really threw it down.

Speaker 1: 43:47

Yeah.

Speaker 2: 43:48

Hands down. I mean, they really know what they're doing. Yeah, I had a great time with them, oh yeah.

Speaker 3: 43:52

Well, they they're, you know, they've got that military training. They're a well-oiled machine. They work together almost, almost flawlessly, with very. If you didn't, if you watched them without a lot of communication, it was. Everybody knew their job, everybody knew what they needed to do and they banged it out.

Speaker 1: 44:10

I wish we could do that here on this show. That would be great. I'm just kidding, wow, silence, they really I'm kidding guys. John, come back when you going. I'm kidding Mark on the show coming up. I got to check the date but we're going to have, actually, you know, freddie Casagrande from Smoking Beards. He's going to be, he's going to be on the show. Nice, yeah, we're going to have him on. It's going to be a good one, real good one, and if you look at his social media, it's pretty like I can't imagine like you were saying before about barbecue and not repeating and stuff. I can't imagine how this guy wouldn't, wouldn't, wouldn't that can't happen with, because he's their whole team was amazing, they put out some amazing stuff, and he's another showman. I was talking about how John McFadden is a showman. He's not just a great chef, but he's he interacts with everybody. So does this guy, so does Fred Was friends of Dubai yeah.

Speaker 1: 45:11

Okay, yeah, um, but you know, like, for example, when, when Pooch and I were out there, um, you know, judging the live fire, um, fred, and that's right, fred was the only team that was in 2018 or 2018 or something like that. He was the only one that stopped what he was doing and started cutting you know, pieces of meat and say, hey, hey guys, come here, but Bob, bob, bob, try this, the only one, um, and their setup was great, their food was great, personalities are top notch and any follows up, like we've been communicating back and forth now since since, uh, dallas, since November, it's pretty great, pretty amazing, mark. So what's the story, man? Are we? Uh, what's up? I want to, I want to get to the next one. What are we doing here? What's going on?

Speaker 3: 45:59

Should we talk about the next event?

Speaker 2: 46:00

Yeah, he wants. He wants to know if the podcast will be going to the world food championship.

Speaker 3: 46:06

Uh, in Indy.

Speaker 2: 46:07

Yeah.

Speaker 3: 46:09

Well, I could say this. I could say this in all the conversations that have already been had without any bias whatsoever, cause you guys are friends. You know you guys are my friends, we all know this. They the powers that be at WFC is. One of the things they said was a highlight of this last year in Dallas was having you guys right up front and center. They want that again. They want to see you guys. They're podcasting. They felt that it was great for the champions to be able to come in and record and talk and talk about their passion for food, sport and food with you guys, and it also gave the aesthetic exactly what you're looking for. If you go to any sporting event out there, you have media where there's interviews being conducted 24 seven and that's what you guys did. So you rocked it out. You came and did your thing, you rocked it out and WFC wants to have you back.

Speaker 1: 46:59

Well, we rocked out with the mics out. You know what I mean.

Speaker 3: 47:01

And uh, well, some people have bigger mics than others.

Speaker 2: 47:09

Shots fired?

Speaker 1: 47:10

Yeah, that's true, and you know what, and, uh, you know what. That was good, good job.

Speaker 2: 47:16

I will. I will tell you, one of the biggest things that I will take from the world food championships is the memories that we actually created there.

Speaker 1: 47:23

I mean, everything that happened there was ridiculous, yeah it was just so much fun it really was and that you know Dats like that, that whole Dats story was just walking into the house, had no idea who was there, and I walk in with four racks of lamb.

Speaker 2: 47:36

Hey, do you mind if I start cooking?

Speaker 1: 47:39

He's like well, yeah, show him, here's his Dats sauce. Go ahead and put this on everything, and it was delicious, oh my God.

Speaker 2: 47:45

And then in the McLeod's place, when we walked into that, that was the last night there yeah, just some of the competitors were actually, you know, cooking and she made that tiramisu. That was my mom. Oh yeah, she is an incredible family actually is incredible. They've they. Are they going to final table Any of that family?

Speaker 3: 48:05

Are you talking about the wins?

Speaker 2: 48:06

Is that the wins?

Speaker 3: 48:08

Person win and all that.

Speaker 2: 48:09

Yeah, yeah I think that's what yeah.

Speaker 3: 48:10

No, they're not going to final table. That was a big shock.

Speaker 2: 48:14

Wow.

Speaker 3: 48:15

They kind of rippled through that entire chef category is the fact that they're not going to final table and it was Robert Rose who won the chef category, long time competitor. But he's going to the final table now and you know Preston went on after winning. He won it as as the youngest champion ever, was barely 18 and wins world foods, then turns around the next year and ends up on Gordon Ramsay's next level chef and he's done. Taste of London. He spent a month over cooking in London.

Speaker 1: 48:44

Wow, wow, wow. How come you didn't get him on a show?

Speaker 2: 48:49

Who pressed it? Yeah, cause I had no voice. What's that have to do with anything? How am I supposed to?

Speaker 1: 48:55

talk. You know you need to do a better job.

Speaker 2: 48:56

All right, I'll try. I'll see. If you're out, I'll keep your end, I'll keep the cooking.

Speaker 1: 49:00

Tell you what I'm kid, jeff.

Speaker 3: 49:01

I'm ready. Well, funny story. Yeah, here's some funny precedent. I were talking and because you know that my family and their family all very close and Preston pulled me aside afterwards, he goes you know, if you ever want to stop hosting you and I will go into world food together as a team. You should, I really. You know, I really thought about that for half a beat.

Speaker 1: 49:28

Half a beat, maybe less, you know, but like. So you should take one Like you know, piece of time, not not not to be a competitor throughout, but you should do something like that. You should cook something at some point for some reason, you know, not necessarily maybe competing, but just as a side showpiece. You should do something like that. I feel like that would be great for for the, for the whole program we should have a show called the suit guy, and then he cooks in suits.

Speaker 1: 49:58

He cooks in suits. No man, that's not good.

Speaker 3: 50:02

I usually. They usually have knee cook champion's tables for sponsors and VIPs, or I'll go and cook it like a charity dinner for WFC stuff, so I do do that. It's just not something that ends up being way out in front.

Speaker 2: 50:16

Did you not see this guy working his tail off that day? I mean the whole time. There's no time for anybody to do anything. I mean you and I had nothing that we couldn't do anything.

Speaker 1: 50:24

No, I I mean, it was just you know. Do you? Do you realize we run a, a pod, a food podcast? That's supposed to be entertaining, right? You don't forget that.

Speaker 2: 50:34

I'm trying not to. Oh my God, we're especially with your dad.

Speaker 3: 50:37

jokes but I'm sorry, is that started like a certain minute mark, a minute one?

Speaker 1: 50:43

minute two, minute three we're at the end, like usually, it's right at the end is when the entertaining stuff starts happening, and then it's over, you know or the mics are bigger than other mics, that kind of thing, yeah, exactly. We're just a platform, man, you know. You know we just bring on the entertaining cats like you and that's it, man, you know, we're just a platform, we're the, we're the vehicle. You know, that's all. That's all we are. What can I tell you? I'm sorry, here we are. Now's the time.

Speaker 3: 51:11

There you go.

Speaker 1: 51:12

Did you see the freaking picture of the suit today, Center mark Did you? Did you see it yet?

Speaker 3: 51:16

I did Okay Cause.

Speaker 2: 51:17

I was waiting.

Speaker 3: 51:17

It's not really flashy enough.

Speaker 2: 51:19

I thought so too. And that's why I said you're going to like this, and he goes. I kind of do like it.

Speaker 3: 51:23

Wait a minute. It's not flashy enough. It needs to be more.

Speaker 2: 51:26

No, let the, let the master pick out what you're supposed to wear. We're going to talk off here, Mark?

Speaker 1: 51:31

No, you're not, you can't.

Speaker 2: 51:32

Mark Henry's going to text him. You're going to. You're going to get a thing in your IG. Check your IG now See if he's. He doesn't want to, because he probably did. No, I was just on there, right? I don't think so. Actually, you know what? He shouldn't DM you? He should actually put it where the comments were, where he can all see that. Oh my God, and that way you can't sit there and go. Mark Henry didn't DM me, so he didn't slide in my DMs or anything.

Speaker 1: 51:58

We'll kind of this is not that kind of show.

Speaker 3: 51:59

He'll just he'll just tell you that you're too scared to wear the suit Whatever.

Speaker 1: 52:05

That's fine, I can take that, but if he doesn't listen, how are you? That's the listen. No, no, no, that's the. That was the the deal man.

Speaker 2: 52:14

I feel like one of the one of our listeners will get him to wear the suit too.

Speaker 1: 52:19

No no there isn't not one of them. I can, I can, I can, I can probably no, probably not yeah. Get out of here Watch. You watch?

Speaker 3: 52:27

I'm going to dress this myself.

Speaker 1: 52:29

Huh.

Speaker 3: 52:30

Would you just replace your luggage at one of the events?

Speaker 1: 52:35

Just don't put it, don't, don't put it into the car. That's all you got.

Speaker 2: 52:38

Wow, that would be terrible.

Speaker 1: 52:40

Don't put it in the truck and let it hit a deer All right, yeah, listen, mark, I tell you we are going to have fun, and how does? What's your preferred method of people finding you? Is it Instagram?

Speaker 3: 53:02

Yeah, man Follow him on Instagram or even Facebook. Both of them are Mark Conway media.

Speaker 1: 53:07

All right, excellent, let's. I'm going to let you know, because I've got Fred coming on the show soon, and actually chef McFadden, we're going to have him on again soon too. I will keep you looped in on that. This way, we'll make this into a fun thing. If I don't see something from Mark Henry, this thing is a no go. All right, I just want to put it out there.

Speaker 2: 53:31

It's March 7th that we have that event, that he has to wear this, so that's how much time we have Shut up Silence, all right.

Speaker 1: 53:38

Oh, good to know. Mark Conway, you're awesome man. Thanks for being on the program. Jeff John, amazing day today. Hey, people out there, peninsula Food Service, central Florida chefs, come on, step up the program. Proteins, we are out.