{"id":28959,"date":"2020-04-14T10:21:02","date_gmt":"2020-04-14T15:21:02","guid":{"rendered":"https:\/\/smithfieldculinary.c.test.foodmix.net\/smithfield\/?page_id=28959"},"modified":"2020-10-21T11:19:57","modified_gmt":"2020-10-21T16:19:57","slug":"kitchen-coalition-podcast-show","status":"publish","type":"page","link":"https:\/\/smithfieldculinary.com\/smithfield\/kitchen-coalition-podcast-show\/","title":{"rendered":"Kitchen Coalition Podcast Show"},"content":{"rendered":"

\"\"Title 1: In This Together w\/Joe Frillman<\/strong>
\nPub date:\u00a04\/13\/20
\nDescription: Chef Michael Ponzio sits down with Joe Frillman, Owner and Executive Chef of Daisies in Chicago. Topics include: Frillman’s concept\/style, the current challenges in the “new normal,” and carryout\/delivery as a means to survive.
\nDuration:\u00a032:04
\nEpisode #: 1
\nSeason #: 1
\nEpisode type: full<\/p>\n

 <\/p>\n

 <\/p>\n

\"\"Title 2: Ghost Kitchens<\/strong>
\nPub date:\u00a04\/21\/20
\nDescription: Chef Michael Ponzio dives into ghost kitchens with DineHive owner Phil Siddu. Topics include: the changing industry, the off-premise customer experience and more!
\nDuration:\u00a022:39
\nEpisode #: 2
\nSeason #: 1
\nEpisode type: full<\/p>\nhttps:\/\/smithfieldculinary.com\/smithfield\/wp-content\/uploads\/2019\/04\/Episode%202-%20Ghost%20Kitchens.mp3<\/a><\/audio>\n

 <\/p>\n

 <\/p>\n

\"\"Title 3: Culinary Services at High-Risk Facilities w\/Thomas Kim<\/strong>
\nPub date:\u00a05\/13\/20
\nDescription: Chef Michael Ponzio discusses the challenge of feeding seniors and other high-risk individuals in healthcare facilities.
\nDuration:\u00a033:32
\nEpisode #: 3
\nSeason #: 1
\nEpisode type: full<\/p>\nhttps:\/\/smithfieldculinary.com\/smithfield\/wp-content\/uploads\/2019\/04\/Episode3-HighRiskFacilitiesPodcast.mp3<\/a><\/audio>\n","protected":false},"excerpt":{"rendered":"

Title 1: In This Together w\/Joe Frillman Pub date:\u00a04\/13\/20 Description: Chef Michael Ponzio sits down with Joe Frillman, Owner and Executive Chef of Daisies in Chicago. Topics include: Frillman’s concept\/style, the current challenges in the “new normal,” and carryout\/delivery as a means to survive. Duration:\u00a032:04 Episode #: 1 Season #: 1 Episode type: full  \u2026<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"sticky_value_cpt":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-28959","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nKitchen Coalition Podcast Show from Smithfield Culinary<\/title>\n<meta name=\"description\" content=\"Join Chef Michael Ponzio as he invites fellow chefs and foodservice professionals to discuss the industry climate and future strategies.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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