Explorez tous les épisodes du podcast Burnt Hands Perspective
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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 3 Monitize and Grow on Social Media as a Chef with Mr. Make It Happen - Burnt Hands Perspective
Burnt Hands Perspective Season One Episode Three with Matt Price, AKA Mr. Make It Happen. Part One (Yes, Part Two is coming this season when Mr. Make It Happen flips the script and puts Chef Tony in the hot seat as he fires questions on how to open his upcoming restaurant!)
Boasting MILLIONS of followers online, Mr. Make It Happen is doing just that! From growing his cooking channels on YouTube and Instagram to building his brand online, to his evergrowing empire of products and cookbooks... we dive into it all.
Get ready to get real with Mr. Make It Happen!
Connect + Follow Mr. Make It Happen: WEBSITE: https://mrmakeithappen.com INSTAGRAM: https://www.instagram.com/_mrmakeithappen_/ YOUTUBE: https://www.youtube.com/@MrMakeItHappen
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 2 What Makes a Chef - Youtube vs Culinary School
In this podcast episode, Chef Tony & KC discuss the qualifications and experiences necessary to be considered a chef. They explore the differences between formal culinary education and real-world kitchen experience, and how the definition of "chef" is evolving in the culinary industry. The conversation also touches on the impact of social media on the perception of chefs, the role of personal chefs, and the importance of earning the title through dedication and skill. Additionally, they address the challenges and misconceptions in the restaurant industry, emphasizing the value of expertise, hard work, and respect in the culinary profession.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 1 Who the F@ck are you? Meet Chef Antonio Caurana
Before we get started, meet the man behind the pan that created the Burnt Hands Perspective. Chef Antonio Caurana has 30 years of experience in the restaurant industry. Dubbed the bad boy of fine dining, Tony combines the rebel spirit that comes with life as a biker and a chef. As an award-winning chef, sommelier, and owner Chef's perspective is rooted in the old-school chef brigade mindset and he is not afraid to say it.
In this podcast episode, Chef Tony talks with KC about his varied life experiences, including his culinary career, military service, and time with the Hells Angels. He shares his family's influence on his love for cooking, his mentorship under Joe Graziano, and guidance from Annalisa in the restaurant business.
Tony also reflects on his passion for hockey and his stint as a professional mascot, revealing the lighter side of his personality. The discussion covers the realities of being a chef, dealing with critics, drug use, and the sense of community within the restaurant industry, while also touching on the physical demands and his candid approach to handling negative reviews.
This show started as a conversation between two longtime friends. Kristen Crowley, known as KC, also has a long tenure in food and beverage, with 15 years behind the bar and seven restaurant openings under her belt. Moving from behind the bar to behind the TV News Anchor desk, KC also reps the old-school mindset in the industry.
Welcome to the raw and unfilitered show that celebrates EVERY aspect of this amazing industry filled with fun, hardships, and community. This is the Burnt Hands Perspective.
For sponsorship opportunities please email BurntHandsPR@gmail.com or our website at www.burnthandsperspective.com
Thank you to Luce Secondo for being our location sponsor for this podcast. Located in Summit Pointe in Chesapeake, VA, Luce Secondo is next-level Italian Dining, boasting an award-winning wine list, and incredible ambiance. www.luceseconodo.com
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 4 - Just the Tip with Julia Christine - The truth behind being a VIP Server in Las Vegas
In this episode, we dive into a VERY raw conversation with our guest Julia about her experiences as a cocktail and bottle server and reality TV show star in Las Vegas. Her new book 'Just The Tip' is available on Amazon and at Barnes and Noble, so run out and get the full story. Julia shared with us her insights on the hiring process in Vegas, having a strong work ethic, and smart management of crazy job demands. We go into the drug use in the industry, the professional way to use your sexuality, and making smart investments with your money. Julia also recounts a shocking story involving a high roller's after-party, highlighting ethical dilemmas and power dynamics in the nightlife industry. Yes, this one will make your jaw drop for sure.
Get Julia's new book JUST THE TIP on Amazong, Barnes & Noble or on www.bookbaby.com
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 6 - Vices and long-term success in the bar Industry with Jon Lindsay
We all know the vices in the restaurant industry. In this podcast episode, chef Tony and KC, along with our old school friend Jon Lindsay, a bar owner, discuss their experiences in the bar industry.
They reminisce about the wild bar scene of the 90s and 2000s, share personal anecdotes, and reflect on the challenges of maintaining high-quality service.
The conversation covers the evolution of the industry, the importance of customer experience, and the impact of social media. They also address the financial aspects, the significance of salesmanship, and the personal vices that come with the job. The episode concludes with a humorous response to a negative customer review.
John owns a great night spot in Virginia Beach, VA called Venue 112 which is celebrating 14 years in business. Follow them on Instagram at https://www.instagram.com/venue_112/
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 5 Fame (and Infamy) as a Chef in the restaurant industry with Chef Antonio Caruana
In this podcast episode, Chef Tony and KC delve into the complexities of fame in the restaurant industry. Chef Tony shares his personal experiences, highlighting the pressures, challenges, and misconceptions of being a famous chef. He emphasizes the importance of consistency, hard work, and customer trust. The conversation also touches on managing a restaurant and responding to customer feedback. Chef Tony passionately defends the quality and preparation of his dishes, particularly dry-aged steak, and even issues a cooking challenge to a critical reviewer. The episode offers valuable insights into the impact of fame on a chef's career.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 7 - The State of the Restaurant Industry - evolution, restrictions, tech, and fine dining
In this podcast episode, Chef Tony & KC delve into the evolving state of the restaurant industry. They discuss significant changes influenced by social media, societal values, and the impact of technology. Speaker 1 highlights the industry's evolution and the need to consider people's feelings and workforce dynamics. Speaker 2 expresses concerns about the lack of traditional culinary training and the focus on profit over passion. They also address dietary restrictions and the resurgence of fine dining, emphasizing the importance of quality and collaboration among chefs. The episode provides a comprehensive overview of current challenges and trends in the restaurant industry.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 8 Pus$ification of the Restaurant Industry with Chefs John Mannino and Clint Compton
OK, here we go fam. You may like the term, you may not... but the industry has shifted from the glory days of no Fs given to everyone having to pussyfoot around the establishments.
In this episode, Chef Tony and KC team up with Clint Compton and John Mannino get into the ever-changing dynamics of the restaurant industry. They discuss the rise of pop-up restaurants, the impact of social media, and the trend towards casual dining. Hammering on the importance of hard work and dedication, and caution against seeking instant recognition without effort.
They highlight the need for skilled, attentive staff and the challenges of maintaining high standards amidst growing demand and also share personal cooking preferences.
There is also a plan for a friendly meatball competition, ending with a toast and excitement for the challenge ahead.
Go support these amazing chef's at their restaurants:
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 9 - How to Open a New Restaurant with Mr. Make It Happen and Chef Tony - Q&A
Going from online to a physical location is a big jump. Mr. Make it Happen, Matt Price, turns the tables on Chef Tony, and gets to ask HIM questions for part 2 of this episode (go back and listen to Matt's amazing interview on leveraging the online space and creating a brand that has millions of followers!).
In this podcast episode, social media influencer Matt Price discusses his interest in opening a brick-and-mortar restaurant in the DMV area with Tony, a seasoned restaurant owner and chef. They explore the challenges and opportunities within the restaurant industry, emphasizing the importance of passion, consistency, and understanding the business. Chef Tony shares insights on maintaining quality, dealing with competition, and learning from personal mistakes.
Matt reflects on transitioning from online content creation to a physical location, underscoring the need to stand out in a saturated market. The episode concludes with practical advice, encouragement for Matt's new venture, and many laughs.
Listen in if you are curious about what it takes to make it online OR in a physical location.
Follow + support Mr. Make It Happen and his amazing recipes at:
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 32 - From London to Virginia Beach: Chef Alvin's Culinary Journey and Owning A Restaurant
Chef Alvin Williams shares his journey from classically-trained chef in England to celebrating 25 years at Cobalt Grille in Virginia Beach. We explore the evolution of restaurants, kitchen culture, and the fundamental differences between European and American culinary traditions.
• Training under elite French, Danish, German, and Belgian chefs in London where 18-hour workdays were standard • Working in kitchens with fully-equipped showers because chefs lived so far from the restaurants • Transitioning from formal French cooking to a more accessible menu that Virginia Beach diners embraced • Creating menu staples like scallops Rockefeller and beef Wellington that have survived 25 years • Dealing with skyrocketing ingredient costs – scallops have more than doubled in price • Handling no-shows and last-minute cancellations that devastate restaurant economics • Addressing both constructive criticism and unfair reviews without losing focus on loyal customers • Adapting without compromising quality or culinary integrity
Join us at Cobalt Grille for Burger Night on Tuesdays or visit CobaltGrille.com to see what Chef Alvin has been perfecting for the past 25 years.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 31 - From Steakhouses to James Beard: Chef Thomas Melvin's Restaurant Evolution in Indy
Chef Thomas Melvin's culinary evolution represents the transformative power of rediscovering creativity after years of corporate style restaurant management. Chef Melvin shares how his journey through high-end steakhouses both built his technical foundation and temporarily dampened his creative spirit.
We go behind the scenes of managing a 12-foot open flame grill during peak service, where two chefs might prepare 200+ steaks with precision across four temperature zones. Melvin's meticulous approach to quality control extended beyond cooking to sourcing, aging protocols, and maintaining consistency across multiple restaurant locations. This high-pressure environment taught him invaluable lessons about business operations while simultaneously creating a hunger for more personal expression.
When Melvin eventually took over Vita in Indianapolis, something remarkable happened. The James Beard semifinalist (recognized in both 2022 and 2024) found his authentic culinary voice. As Chef Tony notes, it's the smallest details—like a perfectly crisp, expertly seasoned leek—that reveal Melvin's exceptional talent and renewed passion. This attentiveness extends beyond the plate to the restaurant's clockwork service patterns and overall atmosphere.
Throughout our conversation, Chef Melvin emphasizes the importance of respecting culinary traditions while finding your own path. He passionately advocates for mentorship through organizations like the American Culinary Federation, lamenting how many young chefs miss opportunities to learn from established professionals. His story reminds us that mastery requires both technical discipline and creative freedom—a delicate balance he's now achieved at Vita in Indianapolis.
Have you experienced a moment when your professional journey required rediscovering what originally sparked your passion? We'd love to hear your story.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 25 - From Bartender to Entrepreneur: How to build a bar following by being badass and boujee
Women behind the bar. Badass, Boujee Bar B!t@hes - Let's go!
We go in on ALL aspects of the restaurant industry, from the front of the house to the back of the house, and this episode is pure fire.
This episode features two badass women who built an insane bar following in the 757. Chef and KC go all in on the mentality of hard work and maintaining a following while finding new business in true BHP style! NOTE: Don't judge a book by its cover, folks. This episode is one everyone should listen too before commenting on the women behind the bar.
We explore the world of bartending where ego meets entertainment, featuring unfiltered stories from seasoned female bartenders who reflect on their journeys through the nightlife and hospitality scene.
This episode def sheds light on the complexities of relationships, evolving bar cultures, and the essential advice for newcomers on maintaining integrity and finding success in the industry. Plus, how to own your sexuality and not get taken advantage of behind the bar. Boundaries are key.
Plus, you will get some killer marketing tips that have never been shared before from one of the area's top bartenders.
• Discussion of the allure of bad bitches in bartending • Insights into the transition from nightlife to real-world careers • The art and craft of bartending as a performance • Personal anecdotes highlighting the chaos and beauty of bar life • Advice for aspiring bartenders on building a personal brand • Reflections on the changing dynamics of the industry and customer interactions • Importance of professionalism and boundaries • Closing thoughts on the passion that fuels bartenders despite industry challenges
Connect with our guests and support them in their next chapters of life:
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Live Fire Cooking to Next Level Chef on TV - Breaking Barriers in the Barbecue Scene for Women
Welcome to the our special series from the World Food Championships!
What happens when you mix passion, resilience, and a trailblazing spirit in the fiery world of culinary competitions? Meet Alexandra, the woman who is redefining the competitive barbecue scene alongside her partner Aaron Alosi at Iron and Oak Catering. With a childhood marked by the chaos of four younger brothers, Alex discovered cooking as her solace and outlet. Now, she brings her expertise in traditional Argentinian cooking over embers to the forefront, breaking barriers in a male-dominated field. Listen as she shares her journey and the wisdom gained from culinary legends like Al Pergoni.
The culinary world is a melting pot of creativity and innovation, driven by the shared passion of its community. From thrilling adventures in Taiwan to the high-stakes environment of "Next Level Chef" with Gordon Ramsay, we dig into the heart of culinary competitions. Discover how challenges like smoking pasta dough push chefs to create the extraordinary, supported by a network of like-minded individuals who share the same fervor for food. This episode is a tribute to the camaraderie and dedication that fuel the culinary industry's growth and innovation.
Join us as we explore the intricate art of live fire cooking, from sourcing the perfect local hog to mastering the nuances of cooking without a thermometer. We dive into rapid-fire questions and share personal favorites, such as essential kitchen tools and the most demanding aspects of preparation. With a sprinkle of humor and a generous serving of passion, we invite you to savor the world of live-fire cooking.
• Introduction to live fire cooking and its uniqueness • Personal journey of chef Alexandra and her culinary evolution • Techniques for cooking whole hogs and managing heat • Importance of community and shared experiences in cooking • Sourcing quality ingredients locally for authenticity • Lighter moments: rapid-fire questions revealing chef personalities • Future aspirations in the world of live-fire cooking
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 24 - Valentine's Day: From Obligation to Celebration - a PSA for servers AND diners!
Valentine's Day serves as both a challenge and an opportunity for restaurant staff and diners alike. This episode emphasizes the importance of mindset, gratitude, and the potential of one night to turn unfamiliar faces into loyal customers.
• Understanding Valentine's Day as a mix of opportunity and challenges • The 'Amateur Hour' myth and its implications for restaurant service • Importance of gratuity and what it means for service staff • Transforming first-time diners into loyal customers • Maintaining a positive vibe for both diners and staff • Celebrating moments and experiences over perfection
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 23 - Ragu & Heritage: The Italian-American Culinary Journey with first generation Italian Chefs
Imagine waking up to the irresistible aroma of ragu simmering on the stove, the promise of a leisurely Sunday feast ahead. This episode is a feast for the senses as we explore the rich tapestry of Italian-American cuisine and heritage. Joined by our special guests Andrea, Enzo, and Sebastiano, we unravel the intricate dance between authentic Italian fare and its Italian-American counterpart. Enzo's recent achievement of American citizenship adds a heartfelt layer to our conversation, as we reflect on how our shared love for Italian culture has influenced our lives and shaped our culinary journeys.
As we navigate the cultural crossroads of Italian and American cuisines, we uncover the unique regional influences that have created beloved dishes like gabagool, mortadella, and pasta fazool. From the French and Austrian touches in Northern Italy to the vibrant North African flavors in the South, each region's identity contributes to the diversity of Italian-American cuisine. Our stories reveal how Italian immigrants adapted their beloved recipes to new lands, leading to cherished creations such as chicken parmesan and Fettuccine Alfredo. We even pay homage to New Haven, Connecticut, as a beacon of exceptional pizza, celebrating the blend of tradition and adaptation that defines this culinary fusion.
Throughout our conversation, we tackle cultural stereotypes, discussing the evolution of the Italian-American identity and its impact on language and cuisine. We passionately express concerns about preserving authentic Italian cooking in an ever-evolving culinary world, emphasizing the importance of homemade, quality foods. Running an Italian restaurant has its fiery moments, and we share our experiences of maintaining culinary integrity amidst critiques and stereotypes. As we wrap up, we toast to our audience's enthusiasm and look forward to continuing this vibrant dialogue in future episodes. Ciao for now!
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 22 - The science of Cannabis Cooking with Edible Dee - The journey from bartending to cooking on high
Unlock the secrets of cannabis cuisine as Edible Dee, The Happy Chef, guides us through the transformative world of cannabis-infused cooking. Discover how to enhance your culinary creations with the art and science of cannabis infusion, focusing on essential techniques like decarboxylation to activate THC for effective results. Dee shares her expertise on maximizing potency by binding cannabinoids with fats, exploring how the body's natural metabolism amplifies the effects of these unique edibles.
Listeners will also learn how proper techniques and ingredient quality can transform the way they think about and use cannabis in their culinary creations.
• Introduction to Edible Dee and her culinary background • Explanation of decarboxylation and its importance in cannabis cooking • Discussion of the quality of cannabis and its impact on edibles • Personal stories about the journey from bartender to cannabis chef • Insights on working with high-profile artists in the cannabis space • The ethical dimensions of cannabis consumption and culinary responsibility • Future trends and potential for cannabis-infused dining experiences • Call to action for listeners to explore cannabis cooking responsibly
Dee opens up about her own journey through challenges like lupus and alcohol dependency, revealing how compounds like CBD and CBN have provided therapeutic alternatives. With collaborations alongside industry icons like Cypress Hill and Guy Fieri, she showcases how cannabis can revolutionize both wellness and flavor in the kitchen.
Get inspired by tales of working with high-profile names like Snoop Dogg and George Clinton, while navigating the ever-evolving cannabis industry. This episode emphasizes the importance of quality and education, aiming to inspire listeners to embrace cannabis as a natural alternative in the realm of both medicine and culinary enjoyment.
Connect with Dee for her cookbooks and for any cannabis consulting needs at https://edibledee.com/ and please support her new product line at https://thehappychef.co/
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 21 - Food sport competitions - World Food Championships, where Home Cooks and Chefs compete
What if the world of culinary competition could rival the excitement of a major sporting event? This episode brings you the thrill of the World Food Championships with our special guest, Mark Conway, a pivotal figure in the realm of "food sport." Initially skeptical about the high-octane nature of these culinary contests, Chef Tony shares how his first experience completely overturned his assumptions, transforming skepticism into awe as 1,300 cooks from over 40 countries competed with precision and passion.
Mark helps us explore the unique format and electrifying atmosphere that set this event apart, likening it to a culinary Super Bowl where timing is everything, and every second counts.
Beyond the heat of the kitchen, we uncover the heartwarming spirit of community that defines the World Food Championships. Stories of camaraderie and support among diverse talents, from home cooks to Michelin-starred chefs, highlight the event's role as a melting pot of creativity and inspiration. We dive into tales of young chefs defying the odds and the power of the competition to reignite passion in seasoned professionals.
We also shine a spotlight on the growing culinary potential of Hampton Roads, Virginia, and the exciting new categories on the horizon.
In this episode, we cover:
• Discussion of the significance of food sport • Insights on the atmosphere at the World Food Championships • Evolution from a small event to an international sensation • Experiences and stories from various competitions • Importance of inclusivity in competitive cooking • The process of obtaining a golden ticket to compete • Inspiration drawn from competition for culinary professionals • Future plans for expanding qualifiers and competitions
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 20 - From Hotels to Food Truck to Brick and Mortar: Chef Kyle's Culinary Evolution
This episode features Chef Kyle, owner of Satè, who shares his transition from working as an executive chef in a hotel to launching his successful food truck and opening a new restaurant. We discuss the challenges posed by COVID-19, the importance of community support among chefs, and the critical role of service in the dining experience.
In this episode:
• Chef Kyle's culinary journey from a stable job to entrepreneurship • The impact of COVID-19 on the hospitality industry • Insights about starting and operating a food truck • Importance of community support within the culinary world • Chef Kyle's approach to building a loyal customer base • The crucial role of exceptional service in dining experiences
Help support local restaurants, share your culinary experiences, and help foster a stronger community in the restaurant industry.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Tasting Tradition: The Art of Authentic Italian with Chef Terry Tarantino - Little Italy, Cleveland
This episode explores the essence of Italian culinary traditions through insightful dialogue with Chef/Owner Terry Tarantino at his resturaurant La Dolce Vita Bistro in the heart of Little Italy in Cleveland, OH.
By emphasizing quality ingredients, cooking techniques, and the importance of heritage, listeners gain a deeper understanding of what makes authentic Italian cuisine truly special. This was a raw, on the go podcast episode with Chef Tony that captures the true heart of Italian cooking.
We go in on the following topics and how we deal with them:
• Exploring the significance of heritage in Italian cooking - What NOT to do to your tomatoes • The role of quality ingredients in authentic Italian dishes • Understanding the impact of cooking methods on flavor • Why salt quality matters in Italian cuisine • The cultural importance of water in dining experiences • Addressing gluten-free concerns in Italian cooking • The evolving trends in American dining and healthy eating • Insights into the challenges facing independent restaurants • Encouragement for young chefs to focus on simplicity and quality
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 18 - Breaking Barriers and Uncorking Opportunity for Women in the Wine Industry - Female Sommeliers
This episode features an inspiring conversation about women in the wine industry, sharing personal stories and experiences from the guests as they navigate a male-dominated field. The panel discusses challenges such as gender bias, pay discrepancies, and the importance of mentorship while emphasizing the growth and empowerment of women in wine.
• Personal journeys of the panelists into the wine industry • Discussion on gender bias and pay disparities in wine professions • Emphasis on the importance of mentorship and community • Calls to action for younger generations to join the wine industry • Insights on the evolving landscape for women in wine
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____________________________________________________________________ The latest episode takes listeners on a journey into the world of wine, focusing on the remarkable women breaking barriers and leading with passion and resilience.
In this episode, Liana Biscotti, Kiera Hill, Bethany Morris, and KC share their unique experiences and paths in an industry where women have historically been underrepresented.
As we dive into their stories, we learn about the serendipitous paths that led these women into the wine industry. From volunteering at culinary festivals to managing fine dining establishments, their journeys reveal how passion and perseverance can unlock new opportunities.
The podcast sheds light on the evolving landscape of the wine industry, particularly in terms of gender equity. Our guests candidly discuss the challenges they have faced, from navigating gender bias to overcoming societal expectations. The conversation highlights the significant progress made in recent years, aided by cultural shifts and media representations, such as the "Somm" documentary, which brought increased visibility and interest to the profession. Despite the progress, challenges remain, and the importance of a supportive community is emphasized as essential for continued growth.
The episode also explores the dynamic world of wine and culinary collaboration, highlighting the synergy between chefs and sommeliers. The thrill of creating unique dining experiences by pairing food and wine is a testament to the creativity and passion that drives these women. Their stories of experimentation with flavors and the satisfaction of seeing diners' reactions reveal the artistry involved in this profession. Empowering young women to enter the field and pursue their passions with purpose is a key takeaway, emphasizing the need for continued support and recognition.
As we conclude the episode, the importance of community and accessibility in the wine industry is highlighted. The path to becoming a sommelier often involves self-study and real-world experience, underscoring the
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 17 - From Military Missions to Private Club's Personal Chef with Chef Eddie Lee
Chef Eddie Lee's journey from the Navy's elite Naval Special Warfare community to becoming the executive chef at Norfolk's prestigious Town Point Club is nothing short of remarkable. Unveiling his story of resilience, Chef Eddie shares how an unexpected family connection and a twist of fate led him to embrace a new passion for culinary arts. Despite initial reluctance, he found himself thriving in the world of flavors and long kitchen hours, drawing parallels between the camaraderie of military life and the bustling energy of a mom-and-pop restaurant.
As we venture into the world of exclusive dining, Chef Eddie provides a unique glimpse into the challenges and rewards of being a club chef in cities like DC. The loyalty and sense of community among the staff mirror the camaraderie he experienced in his early culinary days, but with a sophisticated twist. Chef Eddie discusses how he balances tradition with innovation, as he caters to the diverse tastes of long-standing members, and how a simple incident involving a denied cheeseburger shaped his determination and culinary ambition.
The episode also delves into the influence of culinary icons such as Anthony Bourdain and Jamie Oliver, shedding light on how these chefs have left their mark on the industry. Chef Eddie shares his thoughts on the importance of culinary giving programs, highlighting events like Chef Fest for Easter Seals, and reflects on evolving industry standards in the wake of movements like Me Too. His candid insights and personal stories create an engaging narrative that reveals the challenges and triumphs of navigating a culinary career marked by creativity, discipline, and an unwavering commitment to excellence.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Food Sports: Inside the World Food Championships, the Super Bowl of Cooking Competitions
Imagine a world where chefs finally get the recognition they deserve—where culinary professionals step onto a red carpet to thunderous applause instead of toiling away in hot kitchens for others' enjoyment. That's the revolution Mike McCloud started when he created the World Food Championships in 2012.
In our conversation with the founder himself, we discover how a simple question—"Why is there not a Super Bowl for food?"—sparked a movement that's now transforming the culinary competition landscape. McCloud shares the raw, unfiltered story of building this platform from scratch, laughing about the "dead bodies" from their chaotic first year in Las Vegas and the countless lessons learned along the way.
What makes this event truly special is its democratic approach to competition. Whether you're a home cook, a line cook, or a Michelin-starred chef, everyone follows the same rules and faces the same challenges. The playing field is level, the judging is consistent, and the only thing that matters is what you create during your time on the clock. This philosophy has attracted competitors from across the globe, each bringing their unique culinary perspective to the championship stage.
The World Food Championships isn't just a cooking contest—it's "food sport" with all the energy and excitement that implies. From the dramatic red carpet entrances to the ticking clock tension, everything is designed to celebrate culinary talent while keeping spectators thoroughly entertained. No longer must you watch a steak sizzle for two boring minutes; instead, you're immersed in a multi-sensory experience where you can see, smell, and eventually taste the competitive spirit of food.
Ready to join the food sport revolution? Visit https://worldfoodchampionships.com/ to find qualifying events happening nearly every weekend across America. Whether you're a seasoned chef looking for your next challenge or an enthusiastic home cook with competitive aspirations, there's a place for you in this growing community of culinary athletes.
Who knows—you might just find yourself walking that red carpet next year!
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 16 - Flavors, Friendships, and Mentorship in the Restaurant World - Tequila and Truth w/ Chef Rocco Whalen
BHP hits the Road! Chef Tony hit up Cleveland to sit down with Chef Rocco who shares insights about the challenges and triumphs of the culinary world, highlighting the importance of mentorship, skill development, and community ties in the restaurant industry.
This episode emphasizes the evolution of food culture and the significance of quality ingredients while celebrating the emotional connections forged through shared meals. Shot during the lunch rush, cause you gotta do what you gotta do to get it done folks, this is a raw and candid discussion between two chefs who hold the highest standards for themselves and their staff.
• Chef Rocco's journey through various culinary landscapes and how he supports the motorcycle club community • The importance of community and camaraderie in kitchens • Need for foundational skills among young chefs and being a mentor • The evolving expectations of consumers in the restaurant scene • Emphasis on the science behind cooking techniques • The shift towards valuing quality ingredients over quantity • Comfort foods and their nostalgic connections to community
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
ep. 15 - Food, Flavor, and Fun: Patrick Evans-Hylton Culinary Journey and Virginia's food history
Join us on an unforgettable ride with the vibrant Patrick Evans-Hylton—the "queen of culinary" in Hampton Roads (as dubbed by KC). Patrick takes us from his roots on a charming Suffolk farm to becoming a food historian, writer, and influencer.
With colorful stories and some raw humor, he shares how an encounter with Martha Stewart catapulted his culinary career, leading to 14 books and fun nights judging culinary competitions.
Explore Virginia's rich culinary terrain with us, from its rockfish and oysters to its unique position as a mid-Atlantic gem influenced by both the South and Northeast. Patrick takes us behind the scenes of Virginia's evolving culinary scene and its intersection with hip-hop and sports culture. Whether you're a history buff or a food enthusiast, discover the intriguing story of how Virginia's culinary scene came to be.
As we navigate the changing landscape of food journalism, we tackle the rise of social media influences and the importance of credible criticism. Patrick shares insights from early days at the Suffolk News-Herald to prominent roles in Virginian publications. We discuss the impact of unqualified influencers and stress the need for informed voices in the culinary world.
Tune in as we toast to Patrick's contributions, our shared passion, and the culinary community in Virginia, all while encouraging you to engage with and support local talent.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 14 - From Punk Rock to Culinary Humanitarian: Chef Tony Priolo's Journey
We were honored to have award-winning Chef Tony Priolo on the BHP, who bares his soul and takes us on a culinary expedition from Chicago's bustling streets to the creation of his celebrated restaurant, Piccolo Sogno.
Chef's journey is one of passion, heritage, and culinary brilliance, beautifully demonstrated by transforming a modest venue into a dining experience rivaling Michelin-starred restaurants. Our conversation links punk rock's chaotic energy to a chef's life and how that helped him survive. Tony’s love for baseball and his Italian roots are major players in why he does what he does and why he is who he is today.
We talked about the power of community and compassion, and the remarkable efforts of Chicago chefs, including Tony, uniting to support Ukraine in times of crisis. The episode shines a spotlight on the swift mobilization of the restaurant community to organize a major fundraising event, raising $650,000 for World Central Kitchen. Inspired by Chef José Andrés, Tony, and his peers demonstrate that true success in the culinary world stems from a genuine desire to give back and help those in need. This conversation is a moving reminder of how the culinary community can respond to global challenges with empathy and action.
We also had to joke about the real side of kitchen life, where humor and pranks are just as essential as the food. From left-handed whisks to frozen boiling water escapades, these stories highlight the joy and camaraderie that come with a shared passion for cooking.
This episode celebrates passion, creativity, and the enduring bonds forged in the heat of the kitchen.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
BONUS Episode - Chef Tony Reads Bad Customer Reviews and Responds LIVE!
You know the segment where talk show hosts have celebrity guests read mean tweets about themselves? Well, we thought it would be funny to have Chef Tony read bad reviews on camera and respond how most of us want to online! Chef is holding nothing back on these one-star customers! Let's go!
No filter, just raw comebacks and disses. You ready to laugh? Listen to this fun bonus episode and use the weekend to catch up on season one!
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 13 Old School VS New School - Behind the Bar: A Deep Dive into Bar Culture, Sexism, and Cocktails
Ever wondered what it's really like to work behind the bar?
Brit, our seasoned bar manager, shares her incredible journey from a hostess to steering the ship at a fine dining establishment. Bob takes us down memory lane, from his start at Old Country Buffet to opening multiple successful restaurants. Josh and KC round out our panel, sharing tales of rising through the ranks and breaking down gender barriers in the bar industry. Together, we paint a vibrant picture of the bar culture in Hampton Roads, Virginia, reflecting on our personal experiences and the fascinating dynamics that shape this lively community.
Take a nostalgic trip with us as we explore the ever-evolving world of cocktails. From iconic 70s and 80s classics like Tom Collins and Long Island Iced Tea to the sophisticated drinks of today, we discuss the balance between tradition and innovation. How have modern palates transformed these timeless recipes? We hear from various bar owners on the importance of mastering the classics while also pushing the envelope with culinary creativity.
We don’t shy away from the tough topics either. Gender biases, customer entitlement, and the intense pressures of maintaining professionalism in hospitality are all on the table. Relive the frustrations and joys of our industry through unforgettable stories, including a memorable encounter with an entitled customer named Jean. This episode is a raw and engaging look at the highs and lows of bartending, offering insights into the resilience and passion that drive those of us behind the bar. Tune in for a lively, informative, and ultimately rewarding conversation that celebrates the spirit of the bar industry.
Support our panel by giving them a follow and supporting their restaurants:
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 12 Revving Up Kindness: Hells Angels and the Fight Against Hunger with Chef Tony
The Hells Angels give back in Hampton Roads. Tune in to hear from Chris Tan, the President and CEO of the Food Bank of Virginia, as he joins Chef Tony and KC to talk about a truly heartwarming collaboration. We look beyond the stereotypes to explore how the Hells Angels are making a tangible impact on food insecurity, especially during the Mayflower Marathon, a crucial 54-hour fundraising event that supplies areas of Virginia and North Carolina with nearly 50% of the food needed for the ENTIRE year. This partnership exemplifies the power of collective action and community spirit.
We'll navigate through the challenges and triumphs of this unique alliance, spotlighting the dedication of the Hells Angels and other motorcycle clubs in leading this charitable charge. Despite often being misunderstood, their efforts underscore a genuine commitment to community service. With the support of organizations like FM99, Kroger, and Hampton Roads Moving and Storage, these initiatives have grown into a large-scale operation that stretches much further than the holiday season, addressing a year-round need for food and necessities.
As we reflect on the critical role of community involvement, we also share ideas for expanding these efforts. From hosting golf tournaments to culinary banquets, there's a focus on blending culinary arts with community service. The episode wraps up with a call to action, encouraging listeners to transform negativity into positive community support, emphasizing that every contribution helps make a difference in tackling hunger and food insecurity. Join us in being part of the solution.
And if you see the Hells Angels at Kroger collecting food, go up and say hey.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep. 11 Farm-to-table and sustainability in the restaurant industry - From Dishwasher to Restauranteur
Ever wonder what it takes to transition from being a dishwasher to owning your own restaurant? Or what is truly considered SUSTAINABLE nowadays?
Our good friend and fellow chef Brent Cowan of Heirloom joins us to share his journey and discuss the healthy competition and camaraderie that fuels the culinary world.
We unpack the inspiration behind the name "Heirloom" and its deep generational significance, exploring the aspiration to pass down a culinary legacy while taking bold steps to establish a restaurant in a less conventional location.
We dive into the challenges of working with small farmers and the reality of adapting menus to unpredictable weather. Our dedication to authentic, farm-to-table dining is unwavering, even if it means sourcing from afar to maintain the highest standards. Listen as we highlight the relationships forged with local farmers and the passion that drives every dish prepared in our kitchens.
Running a fine dining establishment is no small feat, and we candidly share the trials of managing customer expectations, the financial pressures, and the often-overlooked etiquette that can make or break a dining experience. From the psychological impact of negative reviews to the nuances of guest etiquette, we explore it all with humor and personal anecdotes. Finally, we look ahead to exciting collaborations and the ongoing pursuit of culinary excellence, underscoring the importance of teamwork and innovation in bringing exceptional dining experiences to the community.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
In this episode, Chef Tony and KC discuss the complexities of having investors in the restaurant industry. Tony shares his personal experience opening his first restaurant and taking on an investor and why he chose not to take that route another time.
This episode also touches on planning, financial management, and legal protection. It also goes over merchant fees, hidden costs, and the pitfalls of irresponsible spending.
We always touch on strong work ethics, thorough research, and making informed decisions. This episode will help you navigate some of the challenges in the restaurant business and work towards success.
Please LIKE + SUBSCRIBE + SHARE the show with your industry friends!
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 30 - From Pungo to Premium Spirits: The woman behind Virginia Beach's iconic Orange Crush oceanfront restaurants
From Pungo Strawberries, to Organic Vodka, to tractor-trailers of oranges and liquor – welcome to the world of Mariah Standing, Virginia Beach's homegrown spirits maven and the woman who helped transform how an entire coastline drinks.
From humble beginnings growing up in Pungo's farmlands to building a beach empire with her husband Mike, Mariah shares the fascinating journey behind the restaurants and Waterman Spirits, Virginia's organic vodka. We dive deep into what makes her strawberry-infused vodka special – the 400 pounds of real berries in each batch and a commitment to authentic ingredients with "no shit in it," setting her premium spirits apart in a crowded market.
We had to uncover the true origin story of Virginia Beach's iconic Orange Crush while we were at it. While Mariah graciously credits Ocean City as the drink's birthplace, she reveals how a chance meeting over a boat sale led to a pilgrimage to meet "King Crush" and ultimately transformed Virginia Beach's drinking culture. The legendary Crush Fest – which once served 11,000 people and required custom-built "OctoCrush" machinery – makes its triumphant return this April after years of absence. YES!
Beyond spirits, we explore the challenges of building and maintaining multiple successful waterfront businesses while raising a family and fighting bureaucratic battles. Mariah offers candid insights into Virginia Beach's development hurdles and her vision for its future, all while reflecting on the entrepreneurial mindset that makes appreciating small wins difficult when you're constantly hungry for growth.
Whether you're a spirits enthusiast, a Virginia Beach local, or someone fascinated by the intersection of passion and entrepreneurship, this episode offers an honest look at what it takes to build something authentic in a world that often settles for artificial flavoring and cheap ingredients.
Subscribe now and join us for more conversations reshaping how we eat, drink, and experience our communities.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 29 - One Entrepreneur's Mission to Elevate the 757 - From Nightclubs to Building Brands in Virginia
The path from nightclub owner at 19 to Wall Street trader to sake entrepreneur isn't exactly conventional, but Lynx proves that authentic hustle combined with unwavering purpose can create extraordinary outcomes.
Growing up in Norfolk, Virginia, Lynx always had an entrepreneurial spirit. When opportunity knocked in the form of club ownership at just 19 years old, he transformed a punk rock venue into an upscale 25+ establishment despite not being old enough to drink himself. This early experience in hospitality would prove foundational as his career took unexpected turns.
Without finishing college or knowing what stocks were, Lynx found himself on the trading floor of the New York Stock Exchange, working his way from running tickets to becoming a specialist — the person traders would frantically shout orders to during hectic sessions. His hospitality background served him perfectly in this high-pressure environment. "Half of them were drunk and high anyway," he laughs, revealing the surprising parallels between nightlife and Wall Street culture.
The creation of Tyku Liqueur represents another fascinating chapter in Lynx's journey. After discovering the premium sake at P. Diddy's restaurant in New York, he recognized its potential and helped grow the brand through strategic networking with celebrities like 50 Cent and Floyd Mayweather. What makes the story compelling is that none of the founders had Japanese heritage, yet they slept in rice fields to prove their dedication to traditional production methods.
Throughout our conversation, Lynx emphasizes his philosophy of purpose-driven work and refusing to accept failure: "Excuses are just reasons not to succeed in life." Despite opportunities elsewhere, he deliberately returned to Virginia Beach, seeing untapped potential in the region he loves. His passion for elevating the 757 area code is infectious and might just inspire you to reconsider what's possible in your own backyard.
Ready to ditch the excuses and embrace the hustle? This episode will show you how purpose and determination can transform every aspect of your life and business.
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 28 - Thick Eats: Ethical Food Blogging - What makes a REAL Food Critic on Instagram?
The true value of restaurant reviews comes from those who understand both sides of the dining experience. Local food blogger and influencer, Anthony from Thick Eats, joins Chef Tony and KC to discuss how his family's 37-year Lebanese restaurant business shaped his approach to food content creation for Instagram and beyond.
Starting Thick Eats during the pandemic, Anthony set out with a clear purpose: to spotlight restaurants deserving attention rather than chasing trends. "I was seeing restaurants that I personally enjoyed struggling," he explains, describing his motivation to create content that genuinely helps businesses. This perspective stands in stark contrast to many modern food influencers who prioritize aesthetics over substance with ZERO experience in a restaurant.
We get into the evolution of food criticism from the brutal newspaper critics of decades past to today's social media landscape where anyone can post reviews without accountability. Anthony positions himself in this ecosystem as what the hosts dub an "ethical blogger" – someone committed to honesty, fairness, and transparency. His process involves personally vetting restaurants before featuring them, initially paying for his own meals, and refusing to promote establishments he doesn't genuinely enjoy.
What makes Anthony's content amazing is his understanding of restaurant operations. Growing up in his family's Mediterranean restaurant, Azar's Mediterranean Specialties, he learned firsthand about ingredient quality, cultural dining traditions, and service styles. This knowledge allows him to educate his audience about different dining experiences – like explaining why fine dining establishments pace their service differently than casual eateries.
Though social media growth presents challenges in today's saturated market, Anthony remains committed to quality over quantity. His measure of success isn't follower count but seeing people tag restaurants he's promoted during their special occasions – proof that his recommendations create meaningful dining experiences.
How do you separate authentic food content from clout-chasing in your social feeds? Follow Thick Eats to discover restaurants worth visiting from someone who understands food from both sides of the kitchen door.
Connect with Anthony and support his amazing work here:
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 27 - From Ingredients to Tradition: Crafting Authentic New York Pizza with Brooklyn legend Gio Lanzo
Are you ready to uncover the secrets behind that iconic New York pizza you love? In this exciting episode, we dive deep into the heart of the pizza-making process, from sourcing the finest ingredients to sharing stories of struggle and triumph in the restaurant industry with pizza legend Gio Lanzo of Luigi's in Brooklyn!
In this raw and authentic episode we want bring to light the importance of quality ingredients, featuring discussions on the best tomatoes for that perfect pizza sauce. Chef reveals how the consistency and taste of tomatoes can truly elevate a slice, pointing to his go-to choice, Mutti tomatoes. But it's not just about the ingredients—it's also about the heart that every pizza maker puts into their craft. Luigi's is just that!
Listen as Gio shares how he balances staying true to time-honored recipes while embracing modern techniques to meet the ever-changing culinary demands. This blend of innovation and respect for tradition ensures that the soul of New York pizza remains vibrant and beloved. (and yes, its all about the water for the dough!) He has also found fame as an internet sensation and has been featured in movies like Big Daddy with Adam Sandler, axe and AT&T commercials, and even on Netfilx's show Street Eats USA.
The warmth and community spirit of a Brooklyn pizzeria come alive in our conversation. With every customer who walks through the door, there are new stories and connections that make each visit unique. Discover why pizza is not just a meal but a shared experience that brings people together. Join us as we celebrate the culture, the flavors, and the passion that pervades every pizzeria in New York.
At the end of the episode, you'll be left with a richer understanding of what makes New York pizza extraordinary and how family is the KEY ingredient to success!
Tune in, share your thoughts about pizza culture, and don't forget to subscribe, so you never miss a delicious conversation!
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Discovering the Culinary Heritage of South Carolina with Chef Chris Williams at World Food Championships
Join Chef Chris Williams as he takes us on a captivating journey into the depths of Southern cuisine and the cultural heritage that shapes it. With a blend of personal stories and culinary wisdom, Chris shares insights on what makes South Carolina’s food scene truly unique.
• Introduction to Chris Williams, a chef and restaurant owner from South Carolina • Significance of Gullah Geechee heritage in Southern cooking • The importance of history and family in culinary identity • Chris’s experience competing at prestigious food championships • Insights on how to find inspiration and adapt in the kitchen • The message of passion, heritage, and community in the culinary world
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Ep 26 - Battle of the Bulge: The truth about weight loss and working in the restaurant industry
Our latest discussion is a bit different as we bring in a nutrition expert and former bartender who covers the intricate relationship between weight management and the culinary world. We get real about gut health with nutrition specialist Jocelyn Sidwell.
Dive into her insights on how chefs cope with the challenges of maintaining a healthy lifestyle amidst a demanding industry and crazy schedules.
• Exploring the emotional toll of weight fluctuation • The importance of gut health for overall wellness • Balancing moderation and indulgence in eating habits • The impact of stress and its connection to health • Simple nutritional strategies for busy lifestyles • Understanding the role of restaurants in food choices • Encouragement to develop self-compassion in health journeys • Practical tips on mindful eating and digestive health
If you enjoyed our conversation, please subscribe, and check out Jocelyn on Instagram @lifestylelevel for more insights!
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Reimagining Southern Cuisine - A Modern Twist on Tradition - World Food Championships
This episode showcases three exceptional female chefs who have triumphed at the World Food Championships, sharing their insights on Southern cuisine, competition, and the challenges of restaurant ownership. Their stories are rich with tradition, perseverance, and the love of cooking that connects them and inspires their culinary innovations. • Introduction of the chefs and their culinary journeys • Discussion of their award-winning competition dish • Insights into the challenges of restaurant ownership • The importance of camaraderie and collaboration in the culinary world • Reflections on the authenticity and execution of Southern cooking • Rapid fire question segment revealing personal preferences • Closing thoughts on the future of Southern cuisine and competition
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
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*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!