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.

• The Fine Dining Burnout: Justin opens up about the mental struggle of working 11 AM to 11 PM shifts and the isolation of being "awake when no one else is".

• The Kitchen as a Sanctuary: A deep dive into why "ragtag" and "broken" people often find a sense of belonging in the windowless, high-heat environment of a restaurant.

• Engineering to the Line: Why Justin walked away from a computer science degree to find his passion in the "pirate crew" culture of hospitality.

• Life After the Line: What it’s like to finally have Sundays off, reclaim "adult" milestones like mowing the lawn, and the reality of what chefs actually eat at home (hint: it’s mostly frozen pizza).

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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 the Episode:

• The Aldi Haul: Testing out $17 worth of snacks

• The Tall Hat Pecking Order: The ridiculous history of the Chef’s Hat and the hazing rituals of the "New Guy" hat.

• Hygiene & Heat: A raw (and slightly awkward) look at staying clean during a 110-degree summer double-shift.

• The Evolution of Beef: Stories of old grudges, throwing pans, and finally growing up enough to respect the person next to you.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

Spotify: https://open.spotify.com/show/0RKgIORu43VHm5fcdipFT7

Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

Amazon Music: https://music.amazon.com/podcasts/a4866f0b-d6b5-4d18-a9bc-29b2fc4f8443/we-feed-them

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Website: wefeedthem.com

Aldi snack test and budget hauls. Cyberpunk 2077 and gaming after work. Why video game kitchens look too clean. The history and hierarchy of the tall chef hat. Surviving the heat and hygiene of a 110-degree kitchen. Why kitchen beef starts over things like unstocked cheese. Transitioning from a punk dishwasher to a professional cook.

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 meat-slicer injury on the final day of a cross-country move to Tucson.

• Don’t Bite the Cook: The "Red Flag" story of a KFC coworker who took "drumstick" too literally.

• Lightning in a Bottle: Why "handfuls and pinches" are the enemy of notoriety, and why Jamie preaches keeping a meticulous kitchen journal.

• Factory Floor Horrors: Steve and Jamie compare notes on food manufacturing, from 55 gallon drums of mayo to the mindless soul sucking of professional donut flipping.

• The Christmas Prototype: We taste-test Jamie’s latest creation a Beet & Chili Crisp Deviled Egg, and discuss the science of the "endorphin rush."

Whether you’re in your Christmas pajamas or grinding out a double on the line, this episode is a masterclass in staying consistent when the weeds get high.

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Merry Christmas, Happy Hanukkah, and keep feeding them.