Stuf’d Catering Truck: Interview with John Locasio – Cambro Eats Episode 31
On this episode of Cambro Eats, we talk to Chef John Locascio, co-founder and co-owner of Stuf’d Catering Truck in New York City.
Some of the topics we dive into with Chef John are the idea and pursuit of starting the business, growth, pandemic challenges, and future outlook.
Check out some of these awesome food pics and listen to the show!
Enjoy the interview and connect with John and Stuf’d Catering Truck on social:
Guest: Chef John Locascio
Host: Felix Bazgan
Stuf’d Catering Truck: Website | Twitter | Instagram
Cambro: Website | Instagram | Facebook | Twitter | Tik Tok | Cambro Eats Website
2021 is Cambro’s 70th anniversary. In 70 years, the company has grown from 1 product to 14,000+ products. The first Cambro product was the Camtray. In this episode we talk to Argyle Campbell, the owner of Cambro, about the development of the first product and how far it has come in 70 years. Cambro is now the largest manufacturer of trays in the world with a wide variety of options, colors, sizes, and uses.
In this episode of Cambro Eats, we talk to Ellen Marie Bennett. One of the great things about the foodservice community is how entrepreneurial it is and it is inspiring to talk to many of them. Ellen started her business, 
In this episode of Cambro Eats, we talk to Dan Raskin, co-0wner of Manny’s Deli in Chicago. Dan is a 4th generation owner of this old-school, pick-a-tray (Cambro Camtray) and walk through the cafeteria-style line and load up on their corned beef hash, stuffed cabbage, beef pastrami, reuben, or any other item that keep bringing people back to this Chicago landmark.
In this episode of Cambro Eats, we talk to Matt Groark of GroarkBoysBBQ.
Texas Trinity at Heritage BBQ: Brisket, Ribs and Sausage
Cloud kitchens. Ghost kitchens. Virtual kitchens. 
This interview was conducted before the coronavirus pandemic and I’m sure you can imagine the demand for Chef Bruno’s non-profit work has been in great demand, not just by underprivileged kids but the larger local community. Since the pandemic has hit Orange County, Chef Bruno’s charity has served 1 million meals. That is very impressive.
Welcome to another episode of Cambro Eats!
One of the great things about this job is getting to interact with a variety of people in the foodservice industry. At sometimes it’s a real life, face to face interaction. This episode is one of those. We had the opportunity to visit a local French establishment called Moulin. It’s a bit of everything – a café, a bakery, a great place for a baguette sandwich.
