We Feed Them

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From "white-knuckling" ...

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 this e...

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...

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...

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 l...

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.

"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 ri...

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 m...

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 ...

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 al...