Confessions Beyond the Food

What does it really mean to create a culture of learning?

In Part 2 of my conversation with Michael Wolfe, Director of Learning & Development at SEFA, we move beyond training programs and explore how organizations create environments where people continue to grow long after onboarding.

We discuss the balance between formal training and on-the-job learning, why leaders should expect mistakes as part of the process, and how creatin...

What if the biggest problem with training...isn't the training?
In this episode of Confessions Beyond the Food, Nancy Ridlen sits down with Michael Wolfe, Director of Learning & Development at SEFA, to explore why organizations often misunderstand learning and what it really takes to develop people.
Michael shares his unique perspective as someone who entered the foodservice industry just four years ago, offering fresh in...

In Part 2 of Confessions: Beyond the Food, the conversation shifts from winning… to what it takes to sustain it.

After early success, the real test isn’t talent — it’s leadership, discipline, and how you show up when people are counting on you.

Preston Nguyen opens up about what it’s like leading in high-pressure environments — from running kitchens at international music festivals to working alon...

At 18, Preston Nguyen didn’t plan on competing in the World Food Championships.

He was going to volunteer.

Instead, a last-minute opportunity put him in the competition — alongside his parents — going up against chefs with decades more experience… and they walked away as Rookie of the Year.

In Part 1 of Confessions: Beyond the Food, Preston shares how everything changed — from a COVID pivot into cooking,...

AI isn’t the barrier in distribution.

Culture is.

In this episode of Confessions Beyond the Food, Nancy sits down with Ian Heller — AI expert and Chief Strategy Officer at Distribution Strategy Group — to explore what’s really slowing adoption across foodservice, sales, and manufacturing.

They unpack:

• Why this AI shift is fundamentally different from past technology cycles
• The growing gap between leadersh...

Foodservice sales has always been built on relationships.

But what happens when intelligence evolves?

In this episode of Confessions Beyond the Food, Nancy sits down with Dr. Elena Park, an AI strategist specializing in sales transformation, to explore how artificial intelligence is already influencing territory management, pricing strategy, commission models, and performance expectations across the foodservice industry.

They discuss:

...

Life can pivot on a single decision — sign the contract, board the plane, lace up before dawn.

Shawn Porter’s journey spans a family legacy of military service, deployment to Iraq, and now leading one of the largest sales districts at Edward Don & Company. He shares what it was like returning home to a world that hadn’t changed — while he had — and how he learned to replace military structure with s...

In this episode, Nancy Ridlen sits down with Jeanette Brick, President of iSi North America, for a grounded, no-fluff conversation on leadership built on customer truth, mentor-driven growth, and disciplined listening.

Jeanette explains why learning to sell before leading marketing keeps brands from talking to themselves - and how retail instincts translate into food service, where emotional connection meets operational reality. She...

When friends and colleagues get together, you’re bound to learn—and laugh.

In this episode, host Nancy Ridlen, Principal at W3 Sales, sits down with Shannon Tallon, VP of Merchandising at Edward Don & Company, for a candid conversation about growth, leadership, and facing fear head-on.

Shannon pulls back the curtain on the moment her promotion felt both surreal and deeply earned. Together, Nancy and Shannon explore wh...

What does it take to build a national pastry brand without losing your soul—or your partner? Nancy Ridlen sits down with KRMA Foods co-founders Rachel Oostman and Marine Crile to share the real story behind their QVC debut, late-night spreadsheets, and the values that kept them grounded when things got tough.

They unpack how their partnership evolved, the principles that shaped their culture, and the moments that nearly broke ...

From sales strategy to social influence — and a little bourbon in between 🥃

 This week on Confessions Beyond the Food, Nancy Ridlen sits down with Anthony Salemi, VP of Strategic Sales at Ace Mart and the man behind Bourbon Badass. They talk about how the foodservice industry is evolving, what fuels his competitive spirit, and one powerful moment that brings it all back to what really matters. 

🎧 Listen now — ...

What happens when a chef known for speed, standards, and scaling brands decides to flip the script and live “God first, family second, work third”? We sat down with our friend John Franke—chef, leader, and founder of Franke Culinary Consulting—to talk about faith in a high-pressure industry and how convictions hold up when tickets are firing, clients are waiting, and home life is loud.

John opens up a...

What happens when a civil engineer discovers his true calling isn’t in concrete and steel—but in cast iron and cornbread? Meet Myles, the founder of Myles Comfort Foods, who traded spreadsheets for skillets and built a frozen food brand that’s shaking up supermarket aisles.

In this episode, Myles shares his extraordinary journey from corporate burnout to Food Network competitor to bold food entrepreneur. For him, t...

Nancy Ridlen shares ten hard-earned lessons for women in foodservice, sales and entrepreneurship, drawing from her 25 years of experience navigating spaces that weren't always built for women. These personal confessions offer a roadmap for staying authentic while confronting biases and building successful careers in any industry.

1. Embrace Who You Are
2. Know You Will Face Challenges
3. Understand Communication Perception
4. Address Harassmen...

What separates a top-tier sales rep from the rest?
Jason Morgan, DSR of the Month at Edward Don & Company, shares how a customer-first mindset, operational insight, and strategic problem-solving helped him earn one of foodservice’s highest honors.

In this episode:
 • How Jason uses his restaurant background to anticipate customer needs
 • Managing multiple roles: sales, logistics, credit & more
&...

10 Real Things to Make the Job Fun

So let’s be honest, work is work. But, that doesn’t mean it has to be boring, stressful, or something you just ‘get through’. At W3 Sales we believe that fun isn’t just a perk, it’s a part of the process. From inside jokes to team banter to real vacation and Think Tanks that spark some really crazy ideas we found that building a connected, energized culture makes...

In this episode of Confessions Beyond the Food, listeners are taken behind the scenes with restaurant industry veteran and creative powerhouse Mark Brezinski—author of Fork Fight and the visionary behind some of the country’s most iconic dining concepts. From the early days of Macaroni Grill to the launch of Pei Wei and collaborations with brands like Pizza Hut and Velvet Taco, Brezinski has left a lasting mark on the f...

Want the real deal on what it takes to build a successful food service business? Nancy Ridlen keeps it honest, sharing a decade’s worth of hard-earned lessons they don’t teach in business school.

After landing two dream clients, she thought she’d made it—but real growth came from the unexpected twists, tough decisions, and learning to lead with clarity over people-pleasing.

As an Enneagram Thre...

On this episode of Confessions Beyond the Food, Liz Oba takes us on a deliciously personal journey—from hospital dietitian to Real Food Mission Ambassador at Thomas Cuisine. Her story is filled with food love, health revelations, and plenty of myth-busting along the way.

Food Was Her First Love: Growing up with adventurous-eating parents, Liz learned to try new foods without fear or pressure—whether it was a funky veggie...