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). SNIBBS Footwear $20 off: snibbs.co/wefeedthem DUBBY Energy 10% off: https://www.dubby.gg/?ref=yvdqzuec   From

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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). SNIBBS Footwear $20 off: snibbs.co/wefeedthem DUBBY Energy 10% off: https://www.dubby.gg/?ref=yvdqzuec   In

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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

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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,

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“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

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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

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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

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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

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