We Feed Them

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.
🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq
 
 
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Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229
 
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Website: wefeedthem.com
 
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.
 
🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq
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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
🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq
 
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Website: wefeedthem.com

EP 1: Kitchen Chaos: The Hardest Day in the Food Business

Hosts Steve Barry and Sean Collins kick off their podcast with a deep dive into the moments that truly test the spirit of the hospitality industry.
In this explosive debut, they recount their most challenging days on the job: From dealing with a key line cook's unexpected delay that caused critical stress during a massive catering rush, to a city-wide power outage that wiped out a full restaurant's worth of digital tickets.
Sean also shares his teenage experience working solo on the line for a busy Valentine's Day, while Steve recounts the sheer exhaustion of pulling 48-hour shifts at a country club, culminating in a disastrous, high-stakes moment with a gluten-free wedding client.
This episode explores the immense managerial stress, the high financial cost of kitchen errors (like leaving the walk-in door open), and how surviving those chaotic shifts molds a career in the restaurant business.
Topics Covered: Kitchen Management, Extreme Stress, Restaurant Business, Supply Chain, Catering, POS Systems, 48-Hour Shifts, Walk-In Errors, Close-to-Open, Mother's Day Rush, Food Accommodation.