More Than a Kitchen: Chefs David Reyes & Nelly Buleje

Two chefs. Two friends. One of them is getting ready to leave Florida and begin a new chapter. Chefs David Reyes and Nelly Buleje join Walk-In Talk for a conversation about something that goes far beyond what happens on the plate: mental health in the kitchen, camaraderie, and what it really means to show up for the people beside you. With Nelly preparing to move to North Carolina, the two friends look back at how their relationship developed through the industry, the pressures chefs often carry without talking about them, and why having people who recognize when you're not okay can matter as much as anything you learn in a kitchen. Of course, we still cook. Both chefs put their own spin on Crab Island Seafood Dip. David creates fried taquitos featuring Mexican Street Corn Crab Dip and shrimp, with salsa falsa, mole amarillo, salsa macha, charred corn, pickled onion and cilantro. Nelly brings his culinary perspective to a Causa à la Limeña featuring Crab Rangoon Dip, crab, avocado, pickled onion, quail egg, ají ricoto and olives. It's part farewell, part celebration and a conversation about the friendships this industry creates—and how those relationships can continue long after two chefs stop sharing the same kitchen or the same city. The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operat