The Dishcourse

All You Can Eat: Total Protein Domination is so meaty, it counts as 25g of lean protein. Jk, but you're invited to snack on your favorite protein-packed treat while watching, which digs into all the ways extra protein is showing up in CPG (along with the weirdest ways), and how commercial foodservice is tackling this megatrend with a completely different approach. No hints, proteinmaxxers, just a fun show with a whole bunch of insights from your favorite thought leaders: Chef Cam, (coming in at 190 grams PER DAY) Cali, and Chef Renee.

All of a sudden, beans are sexy, and this episode Fiber to the Maxxx: Functional Food’s Final Frontier, Cali, Chef Renee, and Chef Cam explore this new rising trend that stems from people everywhere just trying to eat better, focus on gut health, and wrangle their body’s microbiomes. Hear all about fiber, beans, and how consumers are seeking out more roughage in their diets. And before we forget, *take notes* because Chef Cam shares the recipe for his favorite, fibermaxxed morning smoothie. 

Calling all menu innovators! Now airing Swing Low, Sweet Carrier: How the Right Bun, Bread, or Wrap Brings Sandwiches Home with Chef Gregg Brickman from Zaxby's. Sandwiches and sandwich carriers are today's topics, and the conversation is rich with hot takes and bold ideas for where sammies and handhelds could go...especially since today, so many consumers are grabbing and going. The chemistry between Chef Gregg and Chef Cam, Cali, and Chef Renee is pretty incredible, but the insights are so deep, you might want to take notes.

The Dishcourse is BACK, which means second helpings of invaluable foodservice trends and insights, hot takes, impromptu chef riffs, and so much more, all washed down with a refreshing glass of wit and laughter. Chef Cam, Cali, and Chef Renee are dishing up more special guests, and you won't want to miss a moment. First up: 2026 trends! What to look for, what's in and what's out, and how to make it come alive in the coming year!

The Dishcourse is here to celebrate the winter season and wish you a Happy New Year with a wish list of CPG, restaurant favorites and the best flavors to celebrate the season!

The Dishcourse is back with a special Thanksgiving Episode to dish all the Hot (and Cold) Food Takes! The team will help you decide if you are a Butterball Hotline caller or a Popeye's order aficionado!

Sum, Sum, Summertime Sips & Snacks is our last episode before we take a few weeks off and hit the ground running for season two. Cam, Cali, and Renee talk about blue food and beverages, the return of a classic McD's offering, and the annual reboot of nostalgia when school is OUT and vacations are IN. Thanks for a great first season, and we'll see you soon with fresh trends and even hotter takes.

Is there anything better than feeling like you're actually on top of all the biggest food crazes? We're right there with ya. Cam, Renee, special guest Renee, and Cali talk about emerging food trends, overhyped trends, food that they want to see trending, and what whitespace there is on the horizon. With this year's delicious Dot Innovations show in the rearview mirror, this recap is filled with the very latest food intel. As always, it's fun, informative, and always packed with opinions.

Our very own culinary alum Jessica Bograd is this week's special guest; she's the Senior Director of Culinary at City Barbeque in Plain City, Ohio. Does Chef Jess have thoughts on what it takes to make the best brisket? She sure does, and she's not afraid to spill the sauce. Barbecue is showing up on menus everywhere, so this epi is a must-see for any operator.

There's no denying that potatoes are heading up a little bit of a carb renaissance in foodservice, so Chef Cam, Cali, and Chef Renee unearth some surprising ways they're showing up on menus of all kinds, including tallow-fried fries. Then plates fly when Chef Renee shares a Very Strong Opinion with her colleagues, something she's been keeping to herself for way too long. But Chef Cam and Cali are there to help her process that tuber trauma into something much more delicious and innovative. Watching food industry experts reimagine a cafeteria staple in real time? Priceless. No matter where you are on the potato spectrum, you'll dig this episode.