Spike Mendelsohn is a celebrity chef, entrepreneur, TV personality and food policy activist, all of which come together in his newest ventures—PLNT Burger and Eat the Change.
PLNT Burger, which serves up chef-curated, plant-based versions of burgers, soft-serve, chicken fingers and other fast-food favorites, currently has 10 locations and is on a growth trajectory. Meanwhile, Eat the Change, a healthy snack company Mendelsohn started with partner Seth Goldman, has launched packaged snacks such as mushroom jerky and carrot chews to sell at retail.
Although Mendelsohn started out in Michelin-starred restaurants, he’s now applying his culinary talents to improve America’s healthy eating choices. Listen as he talks about his diverse culinary journey, how he’s infusing the fast- casual segment with his entrepreneurial spirit and innovative ideas, and why advocating for healthy and equitable food systems is so close to his heart.
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
At Planta, Steven Salm harnesses the power of plants
How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion
How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant
How Panda Express’ Jimmy Wang spreads Chinese culture through food
How STATE Grill & Bar’s menu honors its location in the Empire State Building
How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions
How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation
How Amy Alarcon gave Popeyes the edge in the chicken sandwich wars
How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu
How Rick Petralia is pushing the envelope on flavor at Freddy’s
How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey
How climate change is impacting your menu
How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
How cold coffee is heating up the menu at Caribou
How 2 cousins from Maine turned the rest of the country on to lobster rolls
How Marc Forgione continues to grow his culinary legacy and restaurant cred
How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S.
How Steve Sturm puts the wood-fired grill front and center
Checking in on mid-year menu trends with Technomic’s Lizzy Freier
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