Carl Fiodini

What makes you wonder, like, how much of food safety is actually controlled versus, you know, just hoping nothing goes wrong?

you never really think about these things when you're younger.

Like I can't tell you how many times I've had, you know, uh, you know, order a pie at night.

Uh, it sits out overnight.

You wake up in the morning and you just open the box right there on the table and you just knock it down.

I don't think about any problems there, you know?

And, and, and I can't tell you how many times I've done it and, and, uh, live to talk about it.

You know what I mean?

Like,

Uh, so there's a lot of this come down to, uh, human error or processes, breakdown, lazy people in general.

Like we're talking about food industry right now, specifically, where do you find most of the challenges?

Well, I have to tell you, I mean, I'm obviously I've been in this business a long time and I've been around a lot of people who work in kitchens.

years ago it's traditionally i should just say they didn't use thermometers or anything like that it was you feel it yeah they and they knew it was uh you know it was just something that you know the repetition and learning and whatnot you just know when it's done i think we've gotten to a point where it's changing today you know we had uh

A month or so ago, we had Chef Thomas Manzik come into the studio.

You know, we were talking about steaks.

He brought in a plus nine Wagyu.

And it was nice.

Yeah, it was.

Oh, man, it was amazing.

It was delicious.