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.