What does it take to build a national pastry brand without losing your soul—or your partner? Nancy Ridlen sits down with KRMA Foods co-founders Rachel Oostman and Marine Crile to share the real story behind their QVC debut, late-night spreadsheets, and the values that kept them grounded when things got tough.

They unpack how their partnership evolved, the principles that shaped their culture, and the moments that nearly broke the business before they finally hit break-even. Rachel and Marine also challenge old playbooks for women in food, showing how vulnerability, intuition, and aligned decision-making led them to the right deals and the right people.

If you’re building a business, considering a partner, or love a behind-the-scenes look at food entrepreneurship, this episode blends grit, heart, and practical wisdom.

From sales strategy to social influence — and a little bourbon in between 🥃

This week on Confessions Beyond the Food, Nancy Ridlen sits down with Anthony Salemi, VP of Strategic Sales at Ace Mart and the man behind Bourbon Badass. They talk about how the foodservice industry is evolving, what fuels his competitive spirit, and one powerful moment that brings it all back to what really matters.

🎧 Listen now — you’ll laugh, you’ll nod, and you might even tear up.

What happens when a chef known for speed, standards, and scaling brands decides to flip the script and live “God first, family second, work third”? We sat down with our friend John Franke—chef, leader, and founder of Franke Culinary Consulting—to talk about faith in a high-pressure industry and how convictions hold up when tickets are firing, clients are waiting, and home life is loud.

John opens up about the long arc from kitchen chaos to steady leadership, including a season when work paused, family tensions rose, and he had to choose surrender over spin. He shares how therapy and faith worked together, why boundaries are not posturing but proof, and how he measures success by integrity instead of applause. We unpack the shift from reputation with people to reputation with God, the daily practice of gratitude, and a simple idea that changed everything: enough. Enough time for family dinners. Enough humility to listen. Enough provision to keep moving when contracts fall through.

If you’re feeling frayed by the restaurant grind—or any hustle—this conversation offers practical steps and honest encouragement. You’ll hear how to set clear boundaries without burning bridges, how to lead teams without playing hero, and how to trust provision when plans take an unexpected turn. We end on a fun note with a candid food confession that proves even serious chefs savor simple comforts.

If this episode helps you exhale, share it with a friend who needs a reset. Subscribe for more candid conversations that put first things first, and leave a quick review to tell us what part hit home.

For more on Franke Culinary Consulting: https://www.frankeculinaryconsulting.com/about

Christian Counselors Network:

https://www.christiancounselordirectory.com/?https://ChristianCounselorDirectory.com&gad_source=1

Recovery:
https://celebraterecovery.com/

Focus on the Family: Offers a free, one-time phone consultation with a licensed or pastoral counselor at 1-855-771-HELP (4357).