We Feed Them

EP 11: Romance at Work: A Conversation with Junior Abrajan

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).
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Happy Valentine’s Day! In this special holiday episode, hosts Sean Collins and Steven Barry are joined by their long-time friend and "badass" cook, Junior Abrajan, to explore the spicy, messy, and often inappropriate world of restaurant romance. From "sneaky hideaways" in storage closets to the unique bond formed during a high-volume dinner rush, the crew dives deep into what it’s really like to find love (and trouble) in the food industry.
 
What’s in this episode:
The High of the Rush: Junior and the hosts discuss the "adrenaline rush" of a busy kitchen and that rare, almost telepathic "in-sync" feeling when two cooks are working as one mind.
 
Industry Love Stories: A look at why restaurant workers almost exclusively date each other and the "scandalous" drama that follows when workplace hookups go south.
 
Tales from the Alley: Sean shares some hilarious—and slightly traumatizing—stories of things he’s seen in the restaurant alley after hours
 
Cooking for a Date: The guys debate their go-to romantic dishes, ranging from "bougie" fish to the questionable choice of Hamburger Helper.
 
Content Warning: This episode contains explicit language and discussions of adult themes and workplace "extracurriculars." Listener discretion is advised.
 
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EP 10: Winter Hospitality: Viewer Questions & Picking the Best Soup

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).
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From "white-knuckling" through a Northern Indiana blizzard to debating if lasagna is actually a cake, Episode 10 of We Feed Them is a wild ride through the highs and lows of the hospitality industry.
Winter Survival & The DoorDash Dilemma: Sean and Steve dive into how the brutal cold and extreme snowfall affect local restaurant business. They discuss the "nightmare" of relying on third-party apps like DoorDash, where profitability is slim and operators are often just "breaking even".
Tales from the Delivery Front: One host shares a firsthand account of doing Uber Eats deliveries in 8-degree weather. Hear the "nightmare" story of a 60-minute delivery to a locked-down university campus that resulted in a measly $1 tip.
The Great Food Debates: We tackle burning questions from our viewers:
Is chili actually a soup? (Or is it a sauce?)
Is cereal soup?
The ultimate controversy: Is lasagna closer to a cake or a casserole?
Chef Secrets & Community: Do chefs really share recipes with their competitors? We discuss the "neighborly" side of the industry, from borrowing sugar to sharing old family pickle recipes.
The Chopping Block: Soup Edition: The main event! We run a 14-soup bracket to determine the ultimate comfort food. Watch favorites like Chicken Noodle, French Onion, and Lobster Bisque go head-to-head until a champion is crowned
Gumbo Masterclass: A deep dive into the art of the roux—why patience is the key to a perfect dark roux and why you should "smell the popcorn" to know it's ready.
 
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EP 9: Deep Toasted Buns: A Conversation with Jason Kuspa

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).
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In this episode of We Feed Them, Sean and Steve sit down with a close friend and "competitor," Jason Kuspa, the mastermind behind Smashed Burgers and Fries. Recording from the basement of the legendary Jeanie’s Tavern in South Bend Indiana's west side, the guys discuss the unique "incubator" environment of the Dainty Maid food hall and why Jason started his business in a garage during the COVID-19 lockdown.
 
Jason shares his uncompromising philosophy on food—from his obsession with "deep toasted" buns to the tiny details that make his BLT burger a local favorite. We also dig into his history in the hospitality industry, including his first bartending gig at Jeanie’s, his past as an artist and musician, and a legendary act of late-night burger hospitality that sparked a friendship.
 
In this episode, we cover:
The Food Hall Dynamic: How QR code ordering and multi-concept kitchens actually work.
Hiring Hurdles: The struggle of finding employees who care as much as you do.
Passion vs. Systems: The debate between scaling up and maintaining artisan quality.
Busking for Insurance: A look back at Jason's early days as a high schooler playing guitar for car insurance money. 🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq
 
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EP 8: A Great Linecook: Tips of the trade & Toxic Oil Syndrom

In this episode, Sean and Steve dive deep into the psychology of the kitchen and the physical reality of being a "lifer" in the industry. Fresh off a grueling 9-day stretch and battling the mystery of the "back pop" and sciatic nerve pain, the guys break down what it actually takes to be an elite line cook.
In this episode, we discuss:
The "Better Burger" Feature: Why we’re pivoting to a healthy turkey burger for the New Year, the struggle of making hummus in-house, and the idea of targeting annual food trends
The Zen of the Line: A discussion on reaching the "Flow State." We break down the four pillars of greatness: Speed, Order of Operations, Discipline, and Composure.
Industry Realities: Reflecting on the "undiscovered talent" in chain restaurants and stories of the oblivious managers who didn't even know our names.
Physical Toll & Recovery: Dealing with 11-hour shifts, the magic of RSO creams, and why propping your legs up might be the only thing keeping you mobile.
RPS Championship: We settle the score with a high-stakes game of Rock, Paper, Scissors to open the show.
Whether you're a fry cook looking to level up your station management or a server who just wants to hear some relatable kitchen trauma, this episode is for you.
Follow us & Share: If you enjoyed the show, copy the link and send it to your group chat, your mother, or that server you haven't talked to in three years. We see the analytics—help us grow the feed!The Best Kitchen Shoes: Snibbs Our favorite shoes for those 12-hour shifts. Use our link to get $20 off your first pair: https://www.snibbs.co/wefeedthem (Disclosure: Using our link helps support the show with a small commission at no extra cost to you.)
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EP 7: Waiting For Lemon Pepper: Movie Review and Blind Tasting

In this episode, we kick off by pulling back the curtain on restaurant technology and cinematic sequels. Sean breaks down the "infuriating" experience of launching the Toast POS system, detailing the hidden "a la carte" costs—from QuickBooks integration to Google review plugins—that make a powerful system feel like a subscription trap.
 
Then, we dive into a $1.29 Goodwill find: Still Waiting..., the 2009 sequel to the cult classic Waiting.... We discuss whether it captures the true stress of the industry or if it's just a "boner jam" overloaded with outdated sex jokes. Finally, we put our palates to the test with a blind lemon pepper "cutting," including a homemade recipe generated by Gemini AI that didn't quite hit the mark.
00:00 Intro
01:15 Toast POS Launch: Installing hardware until 5 AM
02:45 The Subscription Nightmare: Breaking down Toast's a la carte fees
14:35 Movie Review: Still Waiting, the 1.29 Goodwill sequel
42:10 The Great Lemon Pepper Blind Tasting begins
1:05:40 Testing the AI Recipe: Why Gemini lemon pepper failed
 
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EP 6: Why Even Do This?: Selective Sobriety & Ranking Cocktails

If you or someone you love is struggling with addiction, help is available—please consider reaching out to a trusted professional or a local support resource. SAMHSA’s National Helpline📞 1-800-662-HELP (4357)🌐 findtreatment.gov"Today was one of those days where I don't even know why I'm doing this."
We’ve all been there. Between a "Fryer of Death" that won't stop beeping, CO2 leaks, and the "Golden Handcuffs" of a business loan, sometimes the industry feels like a trap. In this episode, we vent about the morning from hell before diving into the first-ever round of The Chopping Block.
We’re ranking the world’s most iconic cocktails in a tournament-style bracket to find out what stays on the menu and what gets cut. From the "Lemon Drop" debate to the Espresso Martini craze, we’re killing darlings and settling the score.
Finally, we get real about survival. We discuss the "80% Rule" of high kitchens, the shift toward medicinal cannabis (Schedule III), and the internal battle of "Selective Sobriety"—trying to find that thin line where you can finally feel right and act right.
Inside the Episode:
00:00 – The Morning from Hell: Mechanical Failures & Burnout
12:45 – Tangentially Managed: Dealing with Ego and Incompetent Bosses
28:30 – THE CHOPPING BLOCK: Ranking the Classics (Round 1)
45:15 – The Martini Identity Crisis: Shaken, Stirred, or Thrown Away?
01:05:20 – Selective Sobriety: The 80% Rule in the Kitchen
01:25:00 – Feel Right, Act Right: A Journey Through Industry Addiction
🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq
 
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EP 5: Soul Searching: A Conversation with Justin Williamson, A Chef Reclaiming Time

In this episode of We Feed Them, Sean Collins and Steven Barry sit down with chef Justin Williamson to pull back the curtain on the grit, the grind, and the unexpected healing power of the professional kitchen. Justin shares his journey from the high-stakes world of fine dining to his current role in a bakery, exploring why he finally chose to trade 12-hour "flame and fire" shifts for a better work-life balance.
Inside the Episode:
The Fine Dining Burnout: Justin opens up about the mental struggle of working 11 AM to 11 PM shifts and the isolation of being "awake when no one else is".
The Kitchen as a Sanctuary: A deep dive into why "ragtag" and "broken" people often find a sense of belonging in the windowless, high-heat environment of a restaurant.
Engineering to the Line: Why Justin walked away from a computer science degree to find his passion in the "pirate crew" culture of hospitality.
Life After the Line: What it’s like to finally have Sundays off, reclaim "adult" milestones like mowing the lawn, and the reality of what chefs actually eat at home (hint: it’s mostly frozen pizza).
 
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EP 4: Beef At Work: Hushpuppies and Off Brand Snacks

"Every sweat ring tells a story."
In this episode, Sean and Steve dive deep into the messy, high-pressure world of "Kitchen Beef." From early-career bullying and ego trips to the evolution of mutual respect behind the line, the guys get real about how the culture of the kitchen shapes—and sometimes breaks—the people in it.
Inside the Episode:
The Aldi Haul: Testing out $17 worth of snacks
The Tall Hat Pecking Order: The ridiculous history of the Chef’s Hat and the hazing rituals of the "New Guy" hat.
Hygiene & Heat: A raw (and slightly awkward) look at staying clean during a 110-degree summer double-shift.
The Evolution of Beef: Stories of old grudges, throwing pans, and finally growing up enough to respect the person next to you.
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Aldi snack test and budget hauls. Cyberpunk 2077 and gaming after work. Why video game kitchens look too clean. The history and hierarchy of the tall chef hat. Surviving the heat and hygiene of a 110-degree kitchen. Why kitchen beef starts over things like unstocked cheese. Transitioning from a punk dishwasher to a professional cook.

EP 3: The Holiday Release: A Conversation with Jamie Amador, a Mentor & Michiana Native

Merry Christmas from the "We Feed Them" kitchen! In our first ever holiday special, Sean and Steve are joined by Seans longtime mentor: Executive Chef Jamie Amador (aka Don Jaime). This isn't your average "silent night" we’re diving deep into 40 years of kitchen grit, from the legendary Bonnie Dune to the "Verbal Fire" of high-volume steakhouses.
In this episode, we cover:
The Finger Flap Incident: Jamie recounts a gruesome meat-slicer injury on the final day of a cross-country move to Tucson.
Don’t Bite the Cook: The "Red Flag" story of a KFC coworker who took "drumstick" too literally.
Lightning in a Bottle: Why "handfuls and pinches" are the enemy of notoriety, and why Jamie preaches keeping a meticulous kitchen journal.
Factory Floor Horrors: Steve and Jamie compare notes on food manufacturing, from 55 gallon drums of mayo to the mindless soul sucking of professional donut flipping.
The Christmas Prototype: We taste-test Jamie’s latest creation a Beet & Chili Crisp Deviled Egg, and discuss the science of the "endorphin rush."
Whether you’re in your Christmas pajamas or grinding out a double on the line, this episode is a masterclass in staying consistent when the weeds get high.
 
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Merry Christmas, Happy Hanukkah, and keep feeding them.

EP 2: Labor Exploitation: The Price of Being Undervalued and Chinese Secrets

What happens when your passion for the kitchen runs headfirst into a bad boss and unfair pay? We're diving into the history of being undervalued in the food industry.
Hosts Steve and Sean discuss:
The Zero-Dollar Promotion: Sean's infuriating story of being offered a kitchen manager title —with zero change in his salary—and his decision to walk out.
The Steak n' Shake Midnight Escape: The legendary moment Steve quit a late shift that had him feeling like a "dork in a bow tie."
The Pay Question: We talk about what a serious cook, fresh out of school, is really worth today and the psychological shift that comes with receiving your first real raise.
FINAL FOCUS: We examine the serious ethical questions about where our food comes from, diving into the hidden truth behind forced labor and slave conditions in the Chinese fishing fleets—a vital conversation about what we support with our dollar.
Topics Covered 
Service Industry Nightmares
Restaurant Worker Exploitation
Unfair Pay in Hospitality
Chef Salary Negotiation
Kitchen Management Challenges
Forced Labor in Seafood
Chinese Fishing Industry Ethics
Steak and Shake Walkout
Podcast on Food Industry
Chef Life Real Talk
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