From menus for Mars to Mexican-American restaurant culture: these podcasts show just how much is happening in the world of food, drinks, and hospitality. These episodes go beyond the buzzwords; here, innovation is about more than just technology and efficiency. They show how food takes on new meaning in different contexts. Podcast enthusiast Fascal Hukker selected three episodes that both inspire and provoke thought.
1. Boozy brunch, protein pancakes & the rise of Snooze Eatery
Podcast: The hospitality hangout | Restaurant Industry Trends and Hospitality Leaders
Episode: 138 - Boozy brunch, protein pancakes & the rise of Snooze Eatery
Hosts: Michael Schatzberg, Jimmy Frischling
This podcast explains why and how younger generations are changing the way America eats. Breakfast is no longer just breakfast. In this episode of Hospitality Hangout, recorded live at the Restaurant Leadership Conference, Josh Kern of Snooze Eatery explains how brunch has become one of the most dynamic and trending categories in foodservice.
From protein pancakes and breakfast burritos to brunch cocktails. The conversation shows how morning and midday dining are being reinvented as social, flexible and highly marketable hospitality moments.
2. The new Mexican-American cuisine starts with Chef Núñez
Podcast: Food & Wine door Tinfoil Swans
Episode: Fermín Núñez and the Tortilla-Scented Candle
Host: Kat Kinsman
Chef Fermín Núñez is considered one of the pioneers of modern Mexican cuisine in the United States. At his restaurants Suerte, Este, and Bar Toti in Austin, he combines traditional Mexican techniques with a contemporary culinary vision. In this episode, he talks about his childhood split between Mexico and the United States, his path to the professional kitchen, his formative years in Europe, and his ambition to create a healthier restaurant culture. The episode shows that innovation isn’t just about technique, but also about people. Restaurants are places where identity, craftsmanship, and community come together.
3. Apple pie with mustard as food design for NASA
Podcast: OysterLink Celebrity Interviews: Meet Top Chefs and Hospitality Pros
Aflevering: The NASA Chef: Designing the Menu for Mars
Host: Oysterlink
David Skinner is the chef and owner of Esculent, an avant-garde restaurant concept in Kemah, Texas, where gastronomy, art, and food science come together. In this episode, he talks about his journey into the restaurant world and his unique work as a consultant for NASA.
For astronauts, food isn’t just about nutritional value—it’s also about comfort, emotion, and mental support. Because flavors are perceived less intensely in space, powerful seasonings like mustard and horseradish play a key role in menu development. The result is a fascinating glimpse into the world of food design under the most extreme conditions.