Burnt Hands Perspective
Antonio Caruana and Kristen Crowley
This is a raw and unfiltered look into the state of the restaurant industry as a whole, powered by longtime friends Chef/Owner Antonio Caruana and former bartender turned News Anchor/TV Host Kristen Crowley.Representing all aspects of the industry from the front to the back of the house we will dig into the juiciest stories and pull from decades of experience in one of the sexiest and most exciting industries in the world...the food and beverage industry. From international chefs, sommeliers, industry pros, and so much more, this show will cover all of it without a filter. Y...
Episodes
Why Chain Restaurants Are Collapsing
Send us Fan MailWe dig into why the chain restaurant model is collapsing and why the causes run deeper than inflation or a few bad quarters. We argue that authenticity, craft, and real hospitality are pulling diners toward chef-driven and independent restaurants as costs and expectations collide. • nostalgia for the peak era of chain dining and how consistency drove growth • how corporate systems and franchising pressure quality control over time • prefabricated food, rising supply costs, and why “bagged” menus backfire • labor costs, cost of living, and why staff tolerance has changed • delivery app commissions, credit card fees, and shrinking restaurant margins • how chains trained customers to expect freebies and low prices • why social media levels the marketing playing field for independents • the shift toward experience-driven dining and away from malls and movies • predictions for regional franchises and reinvention over mega expansion Start focusing on paying attention to the small independent restaurant tour and really focusing on the fact that if that's the only thing that's gonna be left, capitalize on it and get in it before it happens.Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Entitlement Or Evolution - How restaurant culture has changed and why it matters
Send us Fan MailWe dig into whether the “entitled generation” narrative actually fits restaurant life or if we’re watching the industry evolve in real time. We break down what should change in kitchen culture, what can’t change in service, and how leaders can earn trust by teaching the why instead of barking orders. • entitlement versus evolution through a restaurant lens • how the old kitchen culture built burnout and resentment • why modern expectations around respect and mental health show up at hiring • the impact of chef reality TV on how people imagine kitchens • what never changes: consistency, work ethic, demanding hours, grit • what can change: systems, equipment, empathy, days off, training style • personal responsibility when time off turns into self sabotage • leadership advice: explain the why, tell the story, teach the science • growth advice: set paths, goals, and clear expectations • young cook fundamentals: show up early, move with speed, respect the kitchenWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Female Chef Worked the Line Until She Went Into LABOR - What It Takes To Own a Restaurant As A Mom
Send us Fan Mail🔥 INSPIRING & BRUTAL! Meet Courtney McQuiery - chef/owner of Restaurant Blanca who literally worked the line until she went into labor!Courtney's INCREDIBLE Journey:✅ UVA Politics Major → Culinary School → NYC kitchens → Charleston stages✅ Worked at Rebelle NYC under Daniel Eddy (her mentor who changed everything)✅ Staged in Italy learning authentic techniques in Tuscany✅ Opened Blanca 8 years ago and built it into Hampton Roads' premier restaurant✅ Worked the line while PREGNANT - literally until labor started!✅ Working mom of 2 running a restaurant empireThe FUN and CRAZY Moments:👶 Baby crying during the interview (REAL working mom life!)🍳 Worked the line until she went into labor with Kevin🏠 Kids do homework in the restaurant office every night💪 Had to learn to let go and trust her team to maintain quality🇮🇹 Brought back gouda from Aruba in 8th grade (early food signs!)Key Lessons:You CAN'T do everything yourself - delegation is survivalQuality actually IMPROVED when she stepped back from the lineMotherhood changed her leadership style for the betterBuilding a restaurant while raising kids is possible but HARDFemale chefs face unique challenges but bring incredible strengthRestaurant Blanca - where technique meets heart, and every dish tells a story of perseverance!Follow Courtney & Blanca:Instagram: @restaurantblancaFollow Burnt Hands Perspective:Instagram: @theburnthandsperspective#FemaleChef #WorkingMom #PregnantChef #RestaurantBlanca #BurntHandsPerspective #WomenInKitchens #ChefMomWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Chef Owner BURNOUT: The Brutal Truth About Restaurant Dreams vs Reality and Work-Life Balance
Send us Fan Mail🔥 BRUTAL REALITY CHECK! Chef Antonio Caruana opens up about the harsh truth of chef owner burnout after 14 years of running restaurants!What We Cover:✅ The Beautiful Dream - Why every chef wants their own place✅ The Harsh Reality - When bills pile up and problems multiply✅ Identity Crisis - From chef to HR, accountant, plumber, therapist✅ Mental Health Toll - The scars that money can't heal✅ Survival Tips - How to manage burnout (because you CAN'T avoid it)SHOCKING Truths:🍽️ You stop being a chef and become everything else💰 First year is glorious, year 2-3 is when reality hits🧠 Your mental health takes the biggest beating👥 You're responsible for 100+ people's livelihoods⏰ It took 8 years to find a real pattern that worksKey Takeaways:Failure is NOT an option - don't start unless you're all inGet legal protection with partners (protect your recipes!)Find investors, not partners who want controlYour "happy place" is ESSENTIAL for survivalWork-life balance is BS - it's just life, choose your prioritiesFrom someone who's lived it for 14 years - this isn't about discouraging dreams, it's about preparing you for the reality!🎧 SUBSCRIBE to Burnt Hands Perspective!🍎 Listen on Apple Podcasts too!Follow us: @theburnthandsperspective on IG and FB#ChefOwnerBurnout #RestaurantOwner #BurntHandsPerspective #ChefLife #RestaurantIndustry #MentalHealth #ChefAntonioWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
From Backstage Meals To Major Artists, Food Shaped Norfolk’s Music Scene at the Norva + BTS tour
Send us Fan Mail🎵 LEGENDARY Interview! Meet Rick Mersel- owner of Norfolk's iconic music venue The Norva and new author who's connecting music and food in ways you've never imagined! Join us at the end for a backstage tour of the infamous hot tub, the basketball court, and stories on everyone from rom the Godfather of Soul to Billie Eilish! (get ready! lol)What we dive into this convo and an exclusive behind-the-scenes tour:✅ The Norva Legacy - Norfolk's premier music venue ✅ Music + Food Connection - How focusing on food brought in artists✅ New Book Release - Exploring the relationship between culinary and musical arts✅ Norfolk Music Scene - Building a cultural hub in Hampton Roads✅ Venue Management Secrets - What it takes to run a legendary music venue AMAZING Stories:🎸 Behind-the-scenes tales from major artists at The Norva🍽️ How food experiences create lasting memories with music📚 The inspiration behind writing about music and culinary connections🏢 Transforming Norfolk's entertainment landscape🎤 Supporting both national acts and local talentFrom someone who's dedicated his life to music and hospitality - this is about creating experiences that go beyond just the show!Whether you're a music lover, foodie, or entrepreneur, Rick's insights on building community through entertainment and dining will inspire you.Get Rick's new book here: https://amzn.to/4stabxxFollow The Norva:Website: thenorva.comSocial: @thenorvaFollow Burnt Hands Perspective:Instagram: @theburnthandsperspectiveSubscribe for more inspiring stories!#TheNorva #Norfolk #MusicVenue #BurntHandsPerspective #MusicAndFood #Norfolk757 #LiveMusic #HamptonRoadsWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
The BRUTAL Truth About The State of the Restuarant Industry - Old School vs New School!
Send us Fan Mail🔥 UNFILTERED INDUSTRY RANT! Chef Antonio Caruana and KC deliver the BRUTAL truth about modern restaurant culture!What's WRONG with the Industry:✅ The "Pussification" - Why grit and toughness have disappeared✅ Fake Chefs Everywhere - YouTube "chefs" who've never worked a real kitchen✅ Technology Over Skill - UNOX ovens doing 50 jobs, but no real technique✅ Dietary Restriction Madness - Gluten-free chaos destroying kitchens✅ No Real Training - People becoming "executive chefs" after 8 monthsHARSH REALITIES:🍞 Gluten problems? It's the GMO garbage, not real flour📱 Instagram "chefs" with leather aprons who can't actually cook🏭 Chain restaurants are destroying dining expectations💰 Investors opening restaurants as ego projects🔪 No more brigade system, no more real mentorshipBut there's HOPE: Fine dining is making a comeback! People are tired of concrete floors, rolled silverware, and nonsense. They want white tablecloths, jazz bands, and REAL service again. Let's step it up y'all!From 30+ years in professional kitchens - this is the unvarnished truth about what's happened to our industry and where it's heading.Follow Burnt Hands Perspective:Instagram: @theburnthandsperspective or www.burnthandsperstpective.com/links for all channels to listen or watchSubscribe for more industry reality!#RestaurantIndustry #ChefLife #BurntHandsPerspective #FineDining #RestaurantTruth #ChefAntonio #IndustryRantWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
5 Things You NEED to Know About Espresso in Italy (Don't Embarrass Yourself!)
Send us Fan Mail☕ ESPRESSO MASTERCLASS! Chef Antonio Caruana breaks down the 5 ESSENTIAL rules for ordering and drinking espresso like a true Italian!5 CRUCIAL Rules:✅ #1: It's ESPRESSO, not EXPRESSO! - There's no X in the word!✅ #2: Read the Room - Know where you are and when to order what✅ #3: Timing is Everything - No cappuccino after 10 AM (seriously!)✅ #4: Size Matters - 1-2 ounces max, drink it HOT and FAST✅ #5: Know Your Vocabulary - Ristretto, lungo, doppio - what they actually meanSHOCKING Truths:🇮🇹 In Italy, they just say "caffè" - not espresso!🥛 Cappuccino after 10 AM = tourist mistake (some won't even make it!)🔥 Drink it standing at the bar in 25 seconds - that's it!💰 It's cheaper and meant to be a quick social moment🍪 Pair with small pastries, not full mealsVOCABULARY Breakdown:Ristretto = Less water, more potent (for the brave!)Lungo = More water, less intenseDoppio = Double shot (not double liquid!)Macchiato = Just a touch of steamed milkFrom someone who's spent years in Italy - this isn't about being snobby, it's about understanding the beautiful culture behind espresso!Recommended Italian Coffee Brands:Kimbo, Lavazza, Illy, SegafredoFollow Burnt Hands Perspective:Instagram: @theburnthandsperspectiveSubscribe for more authentic food culture!#Espresso #ItalianCoffee #Italy #BurntHandsPerspective #CoffeeRules #ItalianCulture #ChefAntonioWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
5 Things You NEED to Know Before Dating a Chef (Don't Say We Didn't Warn You!)
Send us Fan Mail🔥 BRUTAL RELATIONSHIP TRUTHS! Chef Antonio Caruana and KC break down the REAL challenges of dating someone in the restaurant industry!5 ESSENTIAL Things to Know:✅ #1: There's NO Schedule - Tuesday at 2 pm might be date night, not Friday✅ #2: Holidays Don't Exist - Christmas Eve, Valentine's Day, New Year's = WORK✅ #3: Kitchen Aggression is REAL - We argue fast, and it carries over✅ #4: Money Isn't Everything - Long hours, hard work, but not always big paychecks✅ #5: We Want to be Cooked FOR - Stop saying you won't cook for us!HARSH REALITIES:🔪 12+ hour shifts are normal, not the exception💔 Many relationships don't survive the industry demands🍽️ We eat off milk crates, not fancy tables📱 Don't just show up at work - we might be in the weeds💰 Moving cities for opportunities is part of the gameFrom 30+ years in kitchens - this is the unfiltered truth about chef life and relationships.Follow Burnt Hands Perspective:Instagram: @theburnthandsperspectiveSubscribe for more industry reality checks!#DatingAChef #ChefLife #RestaurantIndustry #BurntHandsPerspective #KitchenLife #RelationshipAdvice #ChefStrugglesWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
5 Things You NEED to Know Before Your Chef Interview (Don't Embarrass Yourself!)
Send us Fan Mail🔥 GAME-CHANGING Interview Advice! Chef Antonio Caruana drops TRUTH BOMBS about what it REALLY takes to get hired in a professional kitchen!5 ESSENTIAL Tips:✅ #1: DON'T BE LATE - "On time is late, 5 minutes early is on time!"✅ #2: DRESS FOR THE ROLE - Show up looking like the chef you want to be✅ #3: BRING YOUR KNIFE ROLL - Be ready to start RIGHT NOW✅ #4: KNOW YOUR WORTH - Research salary ranges and have a number ready✅ #5: DO YOUR RESEARCH - Know the restaurant, chef, and style of foodBRUTAL TRUTHS:🔪 Why showing up without your tools is an instant NO💰 How to negotiate salary without looking like a fool📱 Why your social media WILL be stalked (clean it up!)🚫 What NOT to say about previous employers⚡ The magic words: "I can start right now"From someone who's hired HUNDREDS of kitchen staff - this isn't theory, this is REAL advice from the trenches!Whether you're fresh out of culinary school or a seasoned cook looking to level up, these tips will give you the edge you need to land that dream kitchen position.Follow Burnt Hands Perspective:Instagram: @theburnthandsperspectiveSubscribe for more industry insider knowledge!#ChefInterview #CulinaryCareer #KitchenJobs #BurntHandsPerspective #ChefLife #RestaurantIndustry #CookingCareerWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
5 Things You NEED to Know About Italian American Food (Don't Order These in Italy!)
Send us Fan Mail🇮🇹 Food History Time Boys and Girls! Episode 66 is LIVE!Chef Antonio Caruana + KC break down the REAL story behind Italian American cuisine!5 Things You NEED to Know:✅ Why pepperoni pizza doesn't exist in Italy (and what you'll get instead!)✅ The REAL story behind spaghetti and meatballs✅ How mortadella became "baloney" in America✅ Why Italians eat differently than Italian Americans✅ The truth about portion sizes and dining cultureSome Revelations:🍕 Pepperoni = peppers in Italy (you'll get bell peppers on your pizza!)🥩 Bologna comes from trying to recreate mortadella in America🍝 Spaghetti and meatballs isn't even a real Italian dish🧀 Why Italians don't dump cheese on everything⏰ How Italians actually eat throughout the dayThis isn't about right vs wrong - it's about understanding the beautiful evolution of food culture! Italian American cuisine came from necessity, creativity, and immigrants doing their best with what they had.From Chef Antonio's restaurant LUCE - where authentic regional Italian meets modern technique, this is a great discussion on the Italian American culture and what needs to be done to save it!Follow Burnt Hands Perspective:Instagram: @theburnthandsperspectiveSubscribe for more food industry truth!#ItalianFood #ItalianAmerican #FoodHistory #BurntHandsPerspective #ChefAntonio #FoodCulture #Italy #foodshow #chef Cheftalk #restaurantpodcastWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Burnt Hands, Real Talk. Taking it back to episode 1 - The Origin Story! Season 6 starts February 2026
Send us Fan Mail🎙️ SEASON 6 IS COMING IN 2026! 🎙️ While we're gearing up for an EPIC new season of Burnt Hands Perspective, we wanted to take you back to where it all began...NEW AROUND HERE? This is your required viewing! 📺Meet Chef Antonio Caruana and KC - the masterminds behind the show that's been serving up RAW, UNFILTERED conversations from the food industry trenches for 5 incredible seasons.This is our WHY:✅ Real stories from real people with burnt hands and real experience✅ No sugar-coating the restaurant industry truths✅ Authentic conversations that matter✅ Building a community of food industry warriorsFrom that first nervous recording to becoming the voice of the industry's hardest workers - this origin story will show you exactly why we do what we do and why YOUR story matters.Season 6 drops Feb 2026 and we're bringing the HEAT! 🔥But first, go back to Episode 1 and see how two friends with a passion for authentic storytelling decided to give the food industry the platform it deserves.Ready to join the famiglia? Hit that subscribe button!#BurntHandsPerspective #OriginStory #podcast #FoodIndustry #foodshow #cheftalkWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
From Comedian to 17 MILLION Followers - How the WEEWOO Guy, Jacoby Ray, Built a $75M Spice Empire
Send us Fan Mail🔥 Ready to laugh and learn all in one episode? Meet Jacoby Ray - the "WEEWOO Guy" who turned MILLIONS of TikTok followers into a $75 MILLION spice empire!Jacoby's INSANE Journey:✅ 30 years of stand-up comedy + 5 comedy specials✅ Army veteran turned viral sensation✅ ONE DANCE VIDEO = millions of followers✅ Built MSH Nation from a bedroom to an 8,000 sq ft warehouse✅ Partners with WWE's Bill Goldberg + World Food ChampionsVIRAL Moments:🕺 The WEEWOO dance that broke the internet🌶️ "Rub Your Chub" - the spice name that started it all📱 How he turned followers into customers (genius strategy!)💰 From $300 video payments to $75M empire🎭 Why is he known as the "WEEWOO Guy" instead of his comedyHis Secret Formula:Post 6 times daily across all platforms"Throw everything at the wall until something sticks."20,000 videos made, 50 went viral (but that's all it took!)No religion, no politics - just pure entertainmentThis is the ultimate social media success story - from broke comedian to multi-millionaire entrepreneur!Follow Jacoby Ray & MSH Nation:TikTok: @JacobyRay Instagram: https://www.instagram.com/jacobyray__official/ https://www.instagram.com/meatsohorny/Check out their awesome products here: https://meatsohorny.com/#JacobyRay #Weewoo #MSHNation #TikTokSuccess #SocialMediaEmpire #BurntHandsPerspective #ViralSuccess #Entrepreneur #growyourbrand Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 Judge Exposes the TRUTH About Restaurant Influencers and Growing Organic Followers
Send us Fan Mail🔥 GAME-CHANGING Interview! Meet Anthony Martorina - Food Dude - the food blogger who cracked the code on authentic influence!What You'll Learn:✅ How to build 50K+ REAL followers (no buying fake ones!)✅ Why 30-second videos outperform long-form content✅ The SECRET to getting restaurants to invite YOU in✅ How to become a professional food judge✅ Why engagement beats follower count EVERY TIME✅ The difference between influencers and REAL criticsGOLDEN Moments:🎬 From film editing background to food content mastery🌍 Traveling the world judging food competitions🧀 That cheese hall story in Germany (11 halls!)🇮🇹 Sicilian cooking secrets from his basement kitchen📱 Why most food influencers are doing it ALL WRONGAnthony built his following the RIGHT way - 10 years of authentic engagement, no shortcuts, just real relationships with real people who trust his taste!Follow Anthony Martorina - Food Dude...Instagram: https://www.instagram.com/anthonymartorina/Follow Burnt Hands Perspective:Instagram: @theburnthandsperspectiveWebsite: burnthandsperspective.com#FoodBlogger #FoodJudge #SocialMediaTips #RestaurantInfluencer #BurntHandsPerspective #FoodContent #AuthenticInfluence #cheftalk #worldfoodchampionships Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
This Grandmother's EPIC Comeback: Opera Singer → Shocking Gordon Ramsay → Food Network Star!
Send us Fan Mail🔥 LEGENDARY Interview! Meet Rebecka Evans - the 65-year-old POWERHOUSE who's redefining what's possible! From starting a blog in her 50's to Food Network and Master Chef, Rebecka redefines the fact that age is just a number and you can reinvent yourself at any age!Rebecka's INSANE Journey:✅ Professional opera singer for 18 years✅ BACON WORLD CHAMPION at World Food Championships✅ Beat Steven Coe (who beat Bobby Flay TWICE!)✅ First person EVER to tell Gordon Ramsay to F*** OFF on TV✅ Made it to semi-finals on MasterChef Generations✅ Lost 70 POUNDS after seeing herself on TV✅ Grandmother of 8 who started food blogging at 50+EPIC Moments:🎭 From opera stages to cooking competitions🥓 Beating professional chefs as a "home cook"📺 Gordon Ramsay COACHING her to swear at him on TV💪 Incredible 70-pound transformation journey🏆 Oldest person to finish 4th on MasterChef GenerationsThis woman proves it's NEVER too late to chase your dreams and kick ass doing it!Follow Rebecka Evans:Instagram: https://www.instagram.com/rebeckasevans/Website: https://athomewithrebecka.com#RebeckaEvans #GordonRamsay #MasterChef #WorldFoodChampionships #cookingcompetition #BurntHandsPerspective #GrandmaGoals #NeverTooLate #ageisjustanumber #foodnetwork Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 Network Star Exposes The Truth About American Cheese, TV Fame, and a 1.8 Billion Dollar Burger Empire...
Send us Fan MailWe sit down with Chef Eric Greenspan, who rebuilt American cheese with real dairy and zero fillers, then chose craft over cameras to grow a product, launch kitchens, and return to the line with a new Hollywood deli. This is a raw and unfiltered talk on distribution, brand, and why skill beats clout.• origin and decline of American cheese• building a premium slice with aged cheddar, cream, and butter• how sodium citrate works without fillers• distribution through Chef’s Warehouse and select opcos• TV breaks, Guy Fieri’s “misfits” and authenticity• choosing brand focus over easy airtime• advice for young chefs on craft and humility• opening Mish, a Jewish deli in Hollywood• family, restaurants, and the service mindsetFind Eric at Chef Greeny on Instagram — C-H-E-F-G-R-E-E-N-Y. Or go to Eatnewschool.comWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Hot Sauce On A Banana, What REALLY Happens on Man Vs. Food, and Casey Webb's latest venture!
Send us Fan Mail🔥 HOLY MOLY! We just sat down with Casey Webb from Man vs Food, and things got SPICY!In this EXCLUSIVE interview, Casey reveals:✅ Behind-the-scenes secrets from 90 episodes of Man vs Food✅ Why he put hot sauce on a BANANA (yes, really!)✅ His journey from dishwasher to TV star✅ The REAL truth about those insane food challenges✅ His NEW homemade hot sauce business (Casey Webb's Inferno)PLUS: Casey's hilarious reaction when he tries hot sauce on a banana LIVE! You never know what will happen on the Burnt Hands Podcast. Thank you to the World Food Championships for having us again in 2025!🌶️ TIMESTAMPS:0:00 - Casey Webb enters the chat2:30 - Man vs Food behind the scenes8:45 - THE BANANA HOT SAUCE MOMENT12:20 - Casey's new hot sauce business18:00 - Future plans revealedFollow and Connect with Casey Webb:Instagram: @iamhuskyforlifeHot Sauce: Casey Webb's Inferno (New Jersey only - for now!)#ManVsFood #CaseyWebb #HotSauce #FoodChallenge #BehindTheScenes #foodshow #foodpodcast #cheftalk #podcastWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
A Self-Taught Cook Explains How Food Became The Path To Mental Health And Purpose
Send us Fan MailWorld Food Chats....We sat down with Max (who helped get his team to World Food Champ status), a self-taught cook who moved from corporate banking to a community-first kitchen, finding focus, purpose, and mental health through complex, science-driven cooking. Along the way, we talk travel, technique, risk, and why authentic growth beats vanity metrics.• starting a food page to live in the present• cooking complex Asian dishes from scratch• giving away food to neighbors and followers• balancing corporate work with passion projects• seeing risk as the path to purpose• learning technique and the science behind cooking• travel-informed recipes and regional dishes• authentic social growth over vanity metrics• rapid fire: tools, senses, ingredients, fears• where to find Max and beginner adviceThe best part is that the WFC opens its doors to anyone who wants to compete! Home cooks included! So congrats to all the competitors and the ones with the drive to duke it out in the kitchen and have a blast doing it!Check out Max's page here: https://www.instagram.com/maxwells_meals/Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
From Line Cook To Food Rep: How a chef's disipline built a better sales career
Send us Fan MailWe trace Jimmy’s leap from teenage line cook to respected food rep and unpack how servant leadership, speed, and accuracy keep restaurants running when the market and deliveries don’t play nice. Scallops, yields, and coaching culture all get the blunt, practical treatment.• chef-to-rep journey grounded in accountability and timing• servant leadership as the core of effective food sales• coaching drivers and setting key drop standards• substitutions that work when the product is scarce• pricing, yields, and how to compare by usable ounces• scallops and water content affecting sear and quality• competition among vendors and realistic loyalty• kitchen culture, passion versus anger, standards under pressure• learning by asking, not hiding behind YouTube• ending with taking care of people to sustain the craftYour food reps can make your life hell or heaven, listen to this episode for some blunt talk on how to treat your customers and what it really takes to be successful in the food industry right now!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
From Foster Homes to Top-Rated Chef: Integrity, Hustle, and Heart at World Food Championships
Send us Fan MailA bad fish shows up two hours into the final. Cameras are rolling, adrenaline is high, and the plan is crumbling. Chef James tosses the Opa in the trash, pivots to halibut, and tells the judges the truth. He misses the grand prize by a quarter of a point...and walks away with something he’ll never trade: a compass set to integrity.We sit down with James at the World Food Championships to unpack how a career built on competition transformed into a life anchored in purpose. He traces his path from Miami to Hawaii, where the culture reshaped his leadership: listen first, care for the land, build your team, and measure success by the stage you create for others. That shift shows up everywhere, from bringing a Make-A-Wish teen onto the biggest cooking platform, to the way he runs high-volume catering with Michelin-level detail so the 3,001st plate still feels like the first. Along the way, he shares the designer-crafted chef coat that helped him find his voice again after losing both parents, a reminder that symbols can carry us through dark seasons.The craft talk gets deliciously tactical: how to engineer surprise without gimmick (hello, pop-rock shrimp), why guests can taste an aggravated plate, and the simple equation that fuels his kitchen: fun translates to love, and love translates to flavor. We dig into mindset and language—“I can, I will”—and the gritty backstory of twelve foster homes before age five, proof that perseverance and perspective are skills you can train. Rapid-fire questions reveal the essentials (paring knife), the forever ingredient (lemongrass), the intimidating technique (sous vide), and the seat he calls the limo (expo), all wrapped in a mantra worth stealing: embrace the uncomfortable and run at it.If you’re hungry for an honest, high-energy conversation about leadership, resilience, and food that lingers long after the plate is cleared, pull up a chair. Subscribe, rate, and share with a friend who needs a spark...then tell us: what brave swap would you make when the plan falls apart?Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
How The Hells Angels Move 100,000 Pounds Of Food And Why It Matters
Send us Fan MailWatch a city rally behind one simple promise: everyone deserves to eat. We sit down with the Foodbank’s president and CEO to unpack how a 54-hour push called The Mayflower Marathon becomes a lightning-fast pipeline of meals, 220,000 pounds collected in three days and out the door before Thanksgiving. The twist that makes it work: 200–300 riders from motorcycle clubs, including our host, Chef Tony's, Hells Angels chapter, coordinating six tractor trailers, partnering with Kroger and a moving and storage team, and delivering nearly half the total haul themselves.We go beyond the parade to the numbers that matter. Demand is up 30–40% over the height of COVID. A dollar given often means two meals because of wholesale buying power and food rescue. Ninety-five cents of every dollar reaches neighbors directly, fueling healthier choices like produce and lean proteins that stabilize the working poor. Along the way, we confront stigma head on and share how trust grew at collection sites, from wary glances to first-name hellos and families who return each year to contribute.This conversation blends frontline logistics with human stories: the farmer who still needs help, the teacher quietly packing fruit into backpacks, and the volunteers who turn a parking lot into a precision operation. If you’ve ever wondered whether cash or cans help more, how food banks move so fast, or what role you can play, you’ll find clear answers and practical ways to plug in, donate, volunteer, advocate, or simply spread the word so more hands show up when it counts.Ready to be part of the solution? Subscribe, share this episode with a friend who cares about hunger.Stop by any Kroger in the Hampton Roads, VA area to donate from now until Thanksgiving! Thank you!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
From Hurricane Katrina to 30 Million Meals: How Mercy Chefs Scaled Compassion Globally To Give Back
Send us Fan MailWhat if a hot, chef-prepared, thoughtful meal could change the course of a disasterous day in your life? That is the calling that changed how victims and first responders of the world's worst events received meals in the middle of disater zones.Local Chef Gary LeBlanc of Portsmouth, VA joins us to share how Mercy Chefs went from a garage operation fueled by personal credit cards to a global relief network serving more than 30 million chef-prepared meals, without compromising quality or humanity. We talk about the moment Katrina exposed the problem with “keep-them-alive” food, and how a tilt skillet, smart logistics, and a relentless standard turned empty parking lots into working kitchens within hours.Gary opens the playbook: arrive fast, cook at scale, and always plate with dignity, recognizable protein, starch, veg, and fresh-baked bread or dessert. We dig into the early skepticism from legacy groups, the proof that followed, his wife's incredible support, and the mental-health guardrails that help teams serve through the hardest days, including the shift from search and rescue to recovery. From Asheville’s long tail of need, where a black bear literally followed the bakery smells, to building out permanent community kitchens and maintaining a 12-hour deployment goal, the story is equal parts operational grit and human warmth.We also explore the Family Grocery Box program (70 servings, recipes, spices, QR codes) designed to refill empty pantries when survivors return home, and the global training model spreading in Honduras, El Salvador, and Argentina. Politics never enters the serving line; one question guides everything: Are you hungry? If this conversation moves you, come closer. Volunteer, donate, or share the episode to help more people find it. Then tell us: what would you cook first when hope needs a plate? Please support Mercy Chefs here: https://mercychefs.com/ and on IG here: https://www.instagram.com/mercychefs/Thank you Chef Gary for being a shining example of love and compassion and using your culinary talents to massive scale and for your faith and stedfast leadership with your wife to keep this mission going!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
From MS diagnosis to World Food Champion: how live-fire cooking, protein-first nutrition, and grit rewired a mother’s health
Send us Fan MailThe championship ring catches your eye first, but the story behind it is what sticks: a mother of four who stared down an MS diagnosis, reshaped her life with protein-forward eating and training, and found strength, physical and mental, standing over open flames. Sunny Lynn, the force behind Grill Fit, joins us at the World Food Championships to show how live-fire cooking can be the most flavorful and sustainable path to health when you respect the science and keep the focus on real ingredients.We trace Sunny’s arc from backyard four-meat competitions to a record-setting world steak title, then into whole hog where anatomy and patience meet precision. Along the way, she dismantles the biggest myths about barbecue and wellness: why beef tallow and duck fat outperform seed oils at high heat, how spice blends without sugar or MSG build cleaner bark and brighter flavor, and what it takes to run a clean fire that avoids acrid smoke and burnt glaze. Sunny explains why “protein is king,” how black pepper and smart seasoning support absorption and satiety, and why minimal sauce can actually unlock the true character of your meat and vegetables.This conversation also spotlights the grit behind the craft. Live fire is a solo sport, no assistants, heavy iron, relentless heat, and Sunny embraces the level of fitness it demands. At home, her four daughters compete, they cook, and they turn weeknights into practice for life, proving that a family table built on fire can be both joyful and genuinely healthy. We swap techniques between kitchen and pit, talk two-zone setups, precise temps, and live-fire desserts, and map simple steps anyone can use to make “healthy” taste like a celebration.If this sparks your appetite for strong flavor and stronger habits, follow Sunny at Sunny Lynn underscore grilled fit on Instagram, find her on Facebook, and keep an eye on sunnymoody.com for her upcoming cookbook. Enjoy the episode? Subscribe, share with a friend who loves the grill, and leave a quick review to help others discover the fire.Connect with Sunny here: https://www.instagram.com/sunnylynn_grilledfit/Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
From Line Cook to COO - Protecting your brand and the path to growth for chefs, operators, and owners
Send us Fan MailThousand-cover Sundays, a half-size kitchen, and a turkey-pot burner pulling fry duty, this conversation opens inside the controlled chaos that forged a chef who would later run a multi-unit brand. We sit down with Rob to trace the arc from CIA grad and PM kitchen manager to executive chef, GM, Sysco corporate chef, and now COO of the recently rebranded Taste Unlimited, unpacking what it actually takes to scale beyond a single line while keeping soul, branding, and standards intact.We revisit the 1998 Virginia Beach dining boom and pull hard-won lessons from the line: building speed without losing quality, improvising when equipment falls short, and navigating menus when a $9.99 prime rib was still a thing. Rob explains the leap from back-of-house to full P&L responsibility, the Sysco years spent educating top customers, and the lost art, and current opportunities, of food shows, where chefs learn by seeing whole animals broken down, testing gear, and building relationships that still move product and careers.The playbook for small-batch makers gets specific. Work with your state Department of Agriculture. In Virginia, leverage Virginia’s Finest and the Virginia Specialty Food Association for endorsements, shared booths, and buyer intros. Backpack your samples into national shows like Fancy Food, hit the seminars, and walk up to speakers and buyers. It’s boots-on-the-ground, not magic, and one container order can change the year. When we turn to growth of Taste, we get an inside look at brand discipline: protecting trademarks, defending visual identity, and growing to nine stores plus catering, e-commerce, and a bakehouse without chasing every trend. We close the convo on culture and ownership. Taste’s ESOP conversion brought 150 team members into the cap table, aligning pride with performance and giving sandwich makers to drivers a real stake in outcomes. Guests may be dining out less, but they’re demanding better; operators who reinvest in people, process, and product win. If you care about restaurant operations, brand building, or getting your sauce from garage to shelf, this one is packed with moves you can use today.If this resonated, follow the show, share it with a friend in food, and leave a quick review, what was your biggest takeaway?Visit and support Taste at https://www.tasteunlimited.com/ and on IG at https://www.instagram.com/tasteunlimited/Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Houston chef's taco empire; how to stand out, why consistency and keeping it real beats trends!
Send us Fan MailA jet-black rose ravioli, a purple “lean” sauce with Houston swagger, and a taco journey that started outside a mechanic shop—this conversation cooks. We sat down at World Food Championships with Chef Machete, a Houston chef-owner who blends flavor, hip-hop culture, and sharp business instincts to stand out when the supply chain tries to make everyone the same. From candles and drama on the competition stage to tight prep and tighter margins back home, he shows how story and craft can turn a crowded category into your lane.We get honest about the state of the industry: vendor consolidation pushing independents toward sameness, rising food costs that challenge every menu decision, and third-party delivery fees that quietly punish both operators and guests. Machete explains why he skips the big-box route to source directly from producers, how menu engineering protects quality, and where to draw a line with delivery apps to keep dine-in value intact. His pandemic pivot - The Taco Emergency, a late-night taco lifeline, shows the grit behind the brand and the speed required to survive shocks.Culture ties it together. From Houston screw tapes to custom grills for his staff and an open kitchen where the machete is both tool and theater, he turns authenticity into marketing without feeling like marketing. We talk about team-building that allows owners to travel, collaborate, and learn, the discipline to cut toxic hires within 90 days, and the mindset to close locations that don’t fit before they drag the brand down. Rapid-fire questions reveal the craft beneath the show: herb prep done right, live-fire respect, leadership on the pass, and a love for visuals that move people to taste.If you’re a chef, operator, or food-obsessed fan, you’ll leave with practical ideas on creativity under constraint, pricing strategy, vendor choices, and social storytelling that actually resonates. Hit follow, share this with a friend who loves bold food and bolder moves, and drop a review to tell us your wildest late-night taco order.Follow Chef Machete at https://www.instagram.com/real_chef_machete/?hl=en on IGBuy his "purple sauce" here: https://chefmachete.com/collections/buy-lean-sauceCheck out his spot in Houston, TX here: https://www.instagram.com/gordo_ninos_nasa/?hl=enWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Influencers in Food: Growing Your Social Media Following While Keeping It Real with Stormy Blue
Send us Fan MailWe welcome social media influencer Stormy Blue [ hey #StormChasers }and her to discuss her journey from accidental content creator to trusted food and event authority in Hampton Roads, VA, and how she balances authenticity with responsibility in her platform of over 150,000 followers.This episode will touch on everything from growing your brand to how restaurant owners should utilize influencers to grow their local reach the RIGHT way. Stormy answers all of our questions in this convo, including:• How she started on TikTok during COVID, reviewing wines based on "how many glasses it took to get lit" • Transitioning to food content when a casual brunch post went viral• Building a platform over five years and what it takes to keep it going• Choosing not to post negative reviews, and how she gives direct feedback to restaurant owners to help them improve• How she vets businesses before promoting them by checking their social media and existing reviews• Carefully balancing monetization with authenticity to maintain trust• Selecting food trucks for the Cousins Festival in Norfolk, VA• Revealing she is learning electric guitar, and her real name is actually Stormy• Favorite cuisines and rapid-fire fun questions with Chef Tony and KCThis is a GREAT episode for the wanna be influencers out there who give the others a bad name in the food and beverage business. Tune in, turn up the volume, and we will bring the heat! SMASH that subscribe and help us grow the show and continue to bring real conversations to light about ALL aspects of the industry and what makes it so amazing! If you enjoyed this episode, please follow Stormy on Instagram at @_stormyblue and TikTok at @StormyBluee to keep up with the Hampton Roads food scene and more!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
I Know the Owner, VIPs, Kids: Customer Entitlement In Restaurants and How To Deal With it
Send us Fan Mail"I know the owner", "Why don't you have high-chairs", and more... the entitled customers we deal with and how to handle them. Let's Go! We celebrate one year of the podcast by going in and tackling the growing problem of customer entitlement in restaurants, exploring how post-COVID culture has changed expectations between diners, bartenders, and staff.Chef Tony gets real on the following:• Balloons and party decorations disrupt the dining experience for other guests and damage the restaurant's ambiance• Free birthday desserts aren't standard at fine dining establishments. When serving dozens of celebrations nightly, it becomes financially unsustainable• Children in restaurants isn't about disliking kids, but about parents who don't manage behavior in adult dining environments• Dress code violations range from revealing clubwear to pajamas, reflecting a lack of respect for the establishment's atmosphere• VIP status is determined by staff based on relationship, respect, and patronage - not by customers claiming special treatment• "I know the owner" claims are rarely meaningful and won't result in preferential treatment, just stop.• Quality food and cooking takes time, and customer impatience won't speed up proper preparation techniquesWhat else? What did we miss that drives you crazy as a worker OR as a customer? We want to know!!! Comment below...Also, if you've enjoyed this season of Burnt Hands, please subscribe to our podcast and follow us for updates on Season Five. Your support means everything to us! Every follow and subscribe helps us grow and continue to do what we do, so smash it for us and get ready for year two! Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
How to Scale Your Business Without Losing Your Mind - From Pizza Champ To Entrepreneur
Send us Fan MailEver wondered what it takes to build a thriving business empire from scratch? Tony DiSilvestro, founder of Ynot (Tony spelled backwards) Pizza and serial entrepreneur with over 30 companies under his belt, pulls back the curtain on his remarkable journey from pizza maker to business mentor.Starting in 1993, Tony bootstrapped his way to success, eventually expanding to eight locations before COVID forced him to scale back. But what makes his story truly fascinating isn't the number of businesses he's built; it's the philosophy behind them. "I'm only in one business, the people business," he explains, revealing how this mindset transformed his approach to entrepreneurship.Tony shares the pivotal moment when he finally "took off his apron" after 15 years of 100-hour workweeks. This shift from being merely a business owner to becoming a true entrepreneur allowed him to scale beyond what he thought possible. His insights on creating robust systems rather than relying on individual talent are gold for anyone struggling to grow their business while maintaining quality.What sets Tony apart is his approach to failure; rather than blaming employees, he looks inward first and creates systems to prevent future mistakes. This self-critical approach has fueled his success across industries, from restaurants to construction to his current focus on business coaching. His three brand pillars - family, quality, and community - have guided his decisions for decades, resulting in loyal customers and Little League sponsorships. We dive into branding, social media, and franchising all in one fast-paced episode! Whether you're just starting your entrepreneurial journey or looking to scale an existing business or restaurant, Tony's wisdom on leadership, situational awareness, and the power of systems will transform how you approach your venture. Find his book "The Business Scaling Blueprint" anywhere books are sold, or visit him at Ynot Pizza in Virginia Beach and Chesapeake to experience his philosophy in action.https://tonydisilvestro.com/https://www.ynotitalian.com/locations/Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Restaurant Reality Check for Vegans, Vegetarians, and Gluten-Free Diners: A Chef's Perspective
Send us Fan MailWe woke up and chose violence today with this episode, BHP Fam! Let's get real...Ever wonder why your server grimaces slightly when you mention you're gluten-free or vegan? In this candid, no-holds-barred episode, we pull back the curtain on one of the restaurant industry's most challenging topics: accommodating specialized diets like veganism, vegetarianism, and gluten-free requirements.The numbers tell a fascinating story. True vegans represent just 1% of the population. Celiac disease affects another 1%. Yet somehow, these small percentages drive massive menu changes and kitchen accommodations across the restaurant landscape. We break down the statistics and explain why catering to these specialized diets creates significant operational challenges during busy service, essentially requiring chefs to become "personal chefs" for individual diners while simultaneously serving hundreds of others.We explore why many self-diagnosed food sensitivities might actually stem from poor-quality ingredients rather than the foods themselves. Many Americans who can't tolerate domestic wheat products find they can happily consume European breads and pastas without issue. Similarly, many processed vegan alternatives contain more additives and chemicals than the single-ingredient animal products they replace.This isn't about dismissing legitimate dietary needs or ethical choices. It's about setting realistic expectations in the restaurant-customer relationship. Just as you wouldn't expect a sushi restaurant to serve the perfect ribeye, not every restaurant concept can accommodate every dietary preference.For diners with specialized needs, we offer practical advice: research menus before dining out, communicate with restaurants in advance, and understand that some concepts simply aren't designed for certain dietary restrictions. And for those who have self-diagnosed food sensitivities, we suggest exploring higher-quality ingredients before eliminating entire food groups from your diet, or go through the proper testing to verify your issues. If it doesn't sit well in your gut... don't eat it. Listen in for an unfiltered look at food service from the chef's perspective, and gain insights that might forever change how you order your next meal.Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
AMA [Ask Me Anything] - Uncensored Kitchen Talk: From Culinary Fails to Dating Advice
Send us Fan MailWe dive into our first-ever Ask Me Anything episode, tackling questions from our audience that range from serious industry insights to hilarious personal preferences. This is UNCENSORED, so be ready to hear it all. LOL• Early career challenges, including difficulty advancing in the kitchen • The most overused ingredient in modern cooking• Chef Tony's approach to difficult customers• Death row meal choices revealed• Best advice for industry newcomers• Maintaining menu innovations• The challenges of bartender-customer interaction in the age of smartphones• Chef Tony admits to his meltdown moment in the kitchen• The best flour for pasta making at homeAnd even some hot takes on dating crazy women and body part preferences are in this one. Thank you all for your questions, and we will be doing these once a season now as well!Make sure you submit your questions when we post them again on IG!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Uncorking 37 years of Wine Knowledge w/ Sommelier Marc Sauter: Myths, Facts, and Testing
Send us Fan MailMarc Sauter, sommelier at Zoe's Steak and Seafood Restaurant in Virginia Beach, shares his 37-year journey in the wine industry and offers insights into wine certifications, tasting techniques, and creating exceptional dining experiences through thoughtful wine service.• Marc has been a sommelier since age 22 and now oversees Zoe's award-winning wine program with 1,600 selections• Wine certifications through the Court of Master Sommeliers include four progressively difficult levels • Only 311 people worldwide have achieved Master Sommelier status in the organization's 58-year history• The best sommeliers focus on building customer trust by respecting budgets and offering appropriate wine suggestions• Good wine service isn't about selling one expensive bottle but creating relationships that bring customers back• When pairing food with wine, chefs should remember that wine cannot change, but food can be adjusted• Half bottles are excellent options for solo diners or those wanting to experience premium wines affordably• Creating study groups with like-minded individuals is crucial for advancing through wine certification levels• A sommelier's job is to make wine approachable and enjoyable, not intimidatingVisit Zoe's Steak and Seafood Restaurant on 19th Street in Virginia Beach, next to the convention center. Reservations are recommended and can be made up to two years in advance.https://www.zoesvb.com/Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
The Burnt Kitchen: Rebuilding After Disaster and What Insurance Companies Don't Tell You
Send us Fan MailChef Eric shares his harrowing journey of rebuilding after a devastating fire destroyed his restaurant Crudo Nudo. His experience reveals critical lessons about insurance coverage, documentation, and community relationships that every restaurant owner needs to know.• Chef Eric built Crudo Nudo from a struggling concept to a successful Spanish-influenced tapas restaurant before disaster struck• Most restaurant owners never read their 460+ page insurance policies thoroughly, which can lead to claim disputes• Business interruption insurance is crucial, but understand how your business structure affects coverage• Documentation is essential – keep meticulous records of everything and maintain all licenses even when closed• Building positive relationships with city officials and community stakeholders proved invaluable during recovery• Fire investigators attributed the blaze to frayed wires, completely destroying the kitchen and causing extensive smoke damage• Insurance companies often pay claims incrementally, making the recovery process financially challenging• Having a landlord with favorable lease terms regarding disasters can significantly impact recovery• Reopening requires going through the entire permitting process again, even with an established business• Eric's experience demonstrates why restaurant owners should focus on business fundamentals before menu developmentIf you're a restaurant owner, review your insurance policies with experts who understand the specific language and requirements of these complex contracts. Maintain thorough documentation of all business operations and build community relationships before disaster strikes.Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Design Secrets: The Art of Designing Restaurant Spaces with an Interior Designer
Send us Fan MailChef Tony, KC, and designer Heather Robinson get into the crucial elements of successful restaurant design, from balancing aesthetics with profitability to creating memorable spaces that enhance customer experiences. Heather shares her practical insights on space planning, lighting, seating variety, and often-overlooked design opportunities from decades of experience.Some great takeaways you will get in this episode:• Restaurant design success hinges on positive customer experience and profitability• Efficient kitchen design allows for more revenue-generating dining space • "Functional decor" maximizes impact while minimizing costs• Warm lighting (2700 Kelvin) enhances both food appearance and customer experience• Multiple seating types create diverse dining experiences even in small spaces (and how many types you should have)• Bathrooms and doorways offer opportunities for memorable design moments• Regular refreshes (every 5-7 years) maintain restaurant relevance• Commercial-grade materials prevent costly replacements within 18 months• Finding a designer who balances creativity with practical knowledge is essential• Never copy another restaurant's design, create something authentic to your visionConnect with Heather's design firm Within Interior Design: https://www.withindesigns.com/ And on Instagram: https://www.instagram.com/withininteriordesign/aUn0Ap9W0nqN745nP6kNWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Edibles Are Safer Than Oreos? Behind the Scenes of Cannabis Testing
Send us Fan MailWhat makes cannabis edibles safer than Oreos? (Yes, sadly, this exposes the dirty side of the FDA and our food that we eat every day, so even if you are not a "weed" person, this is an eye-opening episode on food testing!) This question launches our eye-opening journey through the scientific wonderland of DigiPath Labs in Las Vegas, where we discover the insane testing and regulations behind legal cannabis products.Chef Dee (AKA: The Happy Chef) and Todd Denkin (DigiPath Labs CEO) talk about their decade-long partnership that helped launch Nevada's legal cannabis industry. As the first chef to open a manufacturing kitchen in the state, Chef Edible Dee offers fascinating insights into the painstaking precision required to create consistently dosed cannabis edibles. When a single batch can cost upwards of $50,000, there's zero margin for error.The laboratory tour shows off an impressive arsenal of scientific equipment that would make CSI envious. Machines creating flames "as hot as the sun" test for heavy metals, while $300,000 gas chromatography systems detect pesticides down to 0.01 parts per million. We witness how every cannabis product undergoes more rigorous testing than virtually any other consumable item on the market. Sad, right?Perhaps most surprising is the disgusting reality about microscopic scorpions occasionally found in cannabis samples, or how strain names like "Alaskan Thunderfuck OG" mean far less than the actual chemical profiles of cannabinoids and terpenes. Chef Dee explains why indica/sativa classifications are largely meaningless compared to terpene profiles that truly determine effects.The conversation offers rare insights into cannabis regulations, including the 35-day sample retention period and how tested cannabis waste eventually gets mixed with concrete, meaning parts of Las Vegas are literally "built on pot." The technical aspects of cannabis testing show off why professionally produced edibles from knowledgeable chefs deliver consistent, predictable experiences, and you should read your labels!Whether you're cannabis-curious or a seasoned enthusiast, this episode transforms how you'll view the science behind the products. Listen now to gain insider knowledge on what makes quality cannabis products truly special and why embracing scientific principles creates safer, more effective experiences.Are you surprised by this? Sound off below and demand more from our food producers and regulators! Check out Digipath Labs here: https://digipathlabs.com/And support The Happy Chef here: https://edibledee.com/ and https://thehappychef.co/ and smash that FOLLOW button on IG here https://www.instagram.com/edibledeeThank you both for your professionalism, commitment, and innovation in the culinary industry! We love y'all! Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
The Reality of Opening a Restaurant from YouTube Fame: Mr. Make It Happen is back!
Send us Fan MailEver wondered what happens when social media stardom collides with the gritty reality of restaurant ownership? This episode pulls back the curtain on that journey as we welcome back Mr. Make It Happen, Matt Price, who shares the raw, unfiltered truth about opening his hot new DC restaurant, FRAICHE.After building a 4 million+ following online Mr. Make It Happen really did make it happen by opening a brick and mortar restaurant in DC. We talked about this in our first episode with Matt in season one of the show (go back and check it out) and Chef Tony has provided consulting and feedback for the past year to help. It has been a journey and we are getting real and raw with the reality of opening a spot and delivering daily."The food side of things has been the least of my worries," he confesses, shattering the typical chef narrative. Instead, we got real on the challenges that actually determine restaurant success: assembling a reliable team, managing constantly breaking equipment, dealing with slim profit margins, and handling customer expectations when you're known from YouTube. Chef Tony and Matt agree on the advice to double whatever budget you've planned for opening a restaurant might save aspiring restaurateurs from financial disaster. Because it IS going to happen!We went into practical restaurant management – from handling employees who take naps behind dumpsters to addressing bad reviews with FBI-level investigation. We explore the psychological journey of perfectionism that all restaurant owners face, "It's going to take you two to three years before it's not even going to be a thought in your head yet, because you're going to have a very hard time releasing it." - Chef TonyPerhaps most valuable is the counterintuitive wisdom that resonates throughout: "Don't worry about the food. Your menu should be so secure that you're going to build an empire around it." This perspective shift – focusing on operations, systems, and business fundamentals rather than culinary creativity – offers a roadmap for anyone considering the leap from social media to brick-and-mortar. It is time to treat your restaurant LIKE A BUSINESS! Ready to see these principles in action? Visit FRAICHE at 3345 14th Street Northwest in Washington DC's Columbia Heights neighborhood, open every day except Monday, and experience the culmination of this journey yourself.Thank you again Matt for continuing to share your journey with us on the show and being a supporter of Luce as well. We can't wait to get up to DC! Support him by subscribing to his YouTube here: https://www.youtube.com/ @MrMakeItHappen Check out his Make It Happen products here: https://mrmakeithappen.comFollow him on Instagram here:https://www.instagram.com/_mrmakeithappen_Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
Breaking Rules in the Kitchen: Chef Stephen Coe's Uncensored Ride from Food Trucks To Beat Bobby Flay
Send us Fan MailChef Stephen Coe is a nationally recognized and award-winning chef, best known for his victory against celebrity chef Bobby Flay in “Chopped: Beat Bobby Flay” on the Food Network. Whether in the kitchen or one of his many food trucks, Chef Coe is known for his culinary creativity and ability to compete at any stage against any competition.Chef Coe’s other notable accomplishments include his “Chopped: Ultimate Redemption” win in 2019, winning the Grand Prize in the Food Network’s “Tyler Florence Recipe Contest” and the American Culinary Foundation’s “Boston Junior Chef of the Year.” He also holds the titles of “World Bacon Champion,” winner of the “World Food Championships” and “Grill Master” from the popular Food Network series “Chopped Grill Masters.” Boston's "Dark Knight" of the culinary world takes us through his awesome journey from an eight-year-old stuffing donuts to a culinary empire builder with seven restaurants spanning from New England to the Caribbean.Chef Coe isn't your typical restaurateur. Beyond his innovative European and Caribbean-inspired establishments, he's the creative force behind "Food Truck Chronicles," where he literally drag races food trucks while their crews attempt to cook. His own trucks, "Lobster Love" and "Culinary SWAT," bring theatrical flair to street food – including shooting tacos at customers!We dive into the competitive cooking world where Chef Coe has made his mark, winning the World Food Championships and facing off against Bobby Flay on television. With uncesored convo, he talks about his unorthodox competitive strategy: psychological warfare through trash-talking that has helped him topple champions. "I like the pressure," he explains. "When I won, chefs were intense, ready to rip your head off – that's what I love."What truly sets Chef Coe apart is his approach to restaurant culture. Rather than traditional hierarchy, he creates partnerships with his staff, ensuring they're genuinely invested in the business. "I respect the people who work for me," he shares, explaining how this mutual respect creates a loyal team that supports his creative ventures while maintaining excellence across his diverse restaurant portfolio.Whether discussing his revolt for pretentious judging, revealing his preferred cooking methods, or sharing his philosophy on kitchen leadership, Chef Coe is unapologetically himself. His story offers lessons for aspiring chefs, restaurant owners, and food enthusiasts alike.Ready to experience Chef Coe's culinary world? Check out www.chefstevencoe.com, visit his restaurants in Boston or the Caribbean, and watch for "Food Truck Chronicles". https://www.instagram.com/chefstephencoeCelebrity Chef | 5x Chopped Champion | TV Personality| Bobby Flay Slayer| @lobstaloveft | @earlybirdcafekingston @1756grotto | @earlybirdkingstonmaWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 43: Greek Roots and Restaurant Realities - From Souvlaki to Restaurant Ownership
Send us Fan MailRestaurant owners unite! We are going Greek! We sat down with the owners of Brick House Diner to explore the deep connection between food, heritage, and the challenges of preserving authentic Greek cuisine in America. The episode brings together our longtime friends with Greek restaurant backgrounds to discuss how their cultural food traditions have shaped their lives and businesses.We touched on so many topics in this episode:• Greek cuisine offers flavors similar yet distinct from Italian, with regional variations throughout Greece• Authentic Greek ingredients create dramatically different flavors – organic tomatoes, hand-cut fries, and fresh feta cheese• Traditional dishes like spanakopita require homemade phyllo dough, a labor-intensive process that yields incomparable results• Restaurant owners struggle with rising costs, slim profit margins, and the challenge of presenting rustic dishes to American diners• Preserving cultural cooking traditions becomes increasingly important as older generations age and younger ones show less interest• The restaurant industry has transformed from a highly profitable business to one where owners carefully balance menu pricing against costs• Both the community and customers need greater understanding about the realities of operating restaurants in today's economySupport your local restaurants, local people, and local shops – they're the ones preserving cultural traditions while facing significant business challenges.Check out Brick House Diner - https://www.brickhousediner.com/Richmond · 13520 Midlothian Tpke Midlothian, VA 23113 · Richmond -3336 N. Arthur Ashe Blvd, Richmond, Va 23230Virginia Beach · 941 Providence Square Virginia Beach, VA 23464"Brick House Diner is family owned and operated by The Routsis family. We at Brick House would like to thank you for choosing our restaurant for your dining experience. The Routsis family takes pride in preparing homemade dishes for our customers. If there is ever a problem in our restaurant please feel free to let us know. We are here to satisfy our customers and friends so we look forward to seeing you again for one of our three meals. We are sure you will enjoy it so make sure you tell a friend about Brick House Diner"Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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: Behind the Bar: Mastering the Art of Flair Bartending with 22-Year Veteran
Send us Fan MailStep behind the bar and into the captivating world of flair bartending with veteran mixologist Vache in this special edition "shift drink" episode recorded live at the World Food Championship with KC. While culinary competitions often steal the spotlight, we turn our attention to the equally impressive art of performance bartending. Vache, a 22-year veteran who works at Circa Las Vegas, shares his journey from bartending novice to flair expert. What began with a fortuitous meeting with Francesco, one of the World Mixology Championships organizers, blossomed into decades of bottle-flipping expertise.This special WFC epsidoe is some technical advice and entertaining demos (watch on YouTube!) as Vache breaks down how beginners can approach flair bartending. "Keep it simple. You go one bottle, one shaker. This is your bread and butter," he advises. Through hands-on instruction, KC attempts various techniques—from bottle stalls and simple tosses to the more complex thumb roll—discovering that finding your personal balance points is crucial to success. The highlight comes when she successfully executes a bottle-spinning move on her first attempt, proving that with proper guidance, anyone can incorporate elements of flair into their mixology repertoire.Whether you're a professional bartender looking to add some visual excitement to your service or simply curious about the flashier side of mixology, this episode offers valuable insights into an often overlooked culinary art form. Follow Vache on Instagram and TikTok @flyinv to see more impressive tricks, or catch his live performances at Circa Las Vegas on weekends. Ready to shake up your bartending skills? This episode is just what you need to get started.Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 42: From Farm to Table: The Truth About Quality Meat, Pricing, Labels, and Sustainable Practices
Send us Fan Mail"The quality of your meat matters more than you think," declares host Chef Tony as he welcomes his longtime friend and meat expert, John, to the Burnt Hands Perspective. Their passionate conversation cuts through marketing hype to reveal uncomfortable truths about what's really on your plate.John brings decades of culinary and industry expertise to this meaty discussion. Having started as a dishwasher at 13, he worked his way through kitchens before transitioning to the sales side, where he now represents premium Australian and New Zealand lamb and beef. This unique perspective—combining chef sensibilities with industry knowledge—makes him the perfect guide through today's complicated meat landscape.This episode gets into how meat production has changed dramatically over the last decade. Family farms are selling out as feed costs rise and younger generations lose interest in continuing tradition. This has led to America now importing more beef than it produces domestically. Meanwhile, countries like Australia maintain traditional grass-fed, grass-finished practices not as a marketing gimmick but as their standard approach to raising livestock.Their conversation takes turns through topics like halal certification (which is exploding in popularity not just for religious reasons but for its superior flavor profile), the misunderstood nature of veal (a byproduct of dairy farming), and the shocking truth about mass-produced chicken (which they colorfully describe as "the tilapia of meat"). The comparison between different lamb varieties—American, Australian, and New Zealand—reveals how geography, diet, and breeding create distinctly different flavor profiles.Perhaps most valuable is their frank discussion about meat pricing. "Stop bitching about the prices of food," they advise listeners who complain about restaurant costs. Quality ingredients demand premium prices, and if you want superior culinary experiences, be prepared to pay for them. As they put it, "Eating is one of the best forms of entertainment" and worth investing in.Whether you're a home cook trying to make better choices at the grocery store or a food enthusiast wanting to understand what's happening behind the scenes, this episode delivers straight talk about meat quality, sourcing, and why it matters. Subscribe now for more unfiltered food wisdom from industry insiders who aren't afraid to tell it like it is.Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 EP: The Humane Side of Pork Production: From Farm to Fork with Indiana Farmers
Send us Fan MailHave you ever wondered what single animal would be your desert island food choice for survival? For our host, Chef Antonio, it's the pig—hands down. The remarkable versatility of pork and its countless preparation methods make it the ultimate survival protein, and this episode dives deep into why.We're joined by the President of the Indiana Pork Producers, who offers a fascinating glimpse into modern pig farming. With 3,000 family farms across Indiana, the state plays a significant role in America's pork industry, even sending one in every four US-raised pigs to international markets. These global exports often face stricter standards than domestic sales, pushing farmers to maintain exceptional quality and sustainability practices.The conversation dispels common misconceptions about industrial farming by highlighting the meticulous care given to pigs throughout their development. From employing specialized nutritionists who formulate 8-10 different feed rations for various growth stages to the "We Care" principle guiding humane treatment, today's pig farmers are combining traditional agricultural values with modern science. Tharp's own farm employs half a dozen people dedicated solely to animal care, underscoring that their livelihood depends directly on the quality of their stewardship.What truly sets pork apart is its culinary versatility. Whether it's luxurious smoked pork belly, mouthwatering bacon, or tender pork butt, the possibilities seem endless. We explore how the World Food Championships showcased chefs transforming simple cuts into extraordinary dishes, proving that "a pork belly is not a pork belly everywhere—it's all in how it's prepared." This creative partnership between farmers who raise quality pork and chefs who prepare it creates a virtuous cycle of innovation and appreciation.Ready to embrace the "pork life"? Listen now for a deeper connection to what's on your plate and the dedicated farmers bringing it from farm to fork.Chefs...what is YOUR favorite meat? Learn more about Indiana's Farms and Production here: https://www.indianapork.org/Thank you to the World Food Championships for connecting us!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 41: The Birth of Luce Norfolk: How a Lawyer and a Hells Angel built an amazing restaurant
Send us Fan MailWhat happens when a Hells Angel chef teams up with a lawyer who loves food? In this captivating conversation, Chef Tony and Mike Imprevento reveal the remarkable origin story of Luce Norfolk and how an unexpected partnership created a culinary landmark.Their journey begins with "Fat Fuck Sundays" at the Hells Angels clubhouse, where Tony's cooking talents caught Mike's attention. Despite the challenges of opening a restaurant - especially with a Hells Angel as a chef - Mike recognized Tony's extraordinary culinary skills and unwavering determination. "Failure is not an option," Tony declared during their first meeting, words that would define their successful collaboration.The conversation went deep into their shared passion for authentic Italian cuisine, exploring how food connects us to our heritage. Both men describe food as "sanguine" - something in the blood - and share fascinating stories about Italian culinary traditions, from ancient olive groves in Calabria to the reverence with which Italians approach daily food shopping. Their discussion contrasts European food cultures with American eating habits, lamenting how many have lost touch with cooking as an act of communication and love.Tony's commitment to quality stays the same to date with his second location and a new market on the way. "I'll shut the place down before I have to sacrifice quality for quantity," he states firmly, explaining how he refuses to compromise his culinary standards regardless of business pressures. This dedication to authenticity has made Luce Norfolk a beloved spot that stays busy and has become a Norfolk staple.Whether you're a food enthusiast, aspiring restaurateur, or simply love stories of unlikely partnerships, this episode offers a raw and unfiltered exploration of how passion, heritage, and determination can create something truly special. Tune in to discover how two passionate guys found common ground through their love of Italian cuisine and created the start of a lasting culinary legacy.Watch Mike's show here: https://wnis.com/mike-imprevento/Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 EP: Inside the ACF - Kitchen Credentials Matter and How to Become a Ceritfied Chef
Send us Fan MailWhat does it truly mean to be a professional chef in today's culinary landscape? Beyond the kitchen heroics and artistic plating lies a world of standardization, certification, and continuous education that many working chefs never explore.In this revealing conversation with representatives from the American Culinary Federation (ACF), we dive deep into the often-overlooked realm of professional culinary certification. Since 1929, the ACF has worked to elevate cooking from a trade to a respected profession, creating pathways for recognition that honor both formal education and hard-earned experience in the trenches of professional kitchens."Anyone can call themselves a chef," notes one ACF member, highlighting the industry's struggle with professional identity. But certification through organizations like the ACF provides peer-reviewed validation of skills and knowledge. From food safety fundamentals to advanced culinary techniques, certification ensures that professionals meet established standards while still allowing room for individual artistic expression.Perhaps most surprising is the flexibility of the certification process. Contrary to popular belief, culinary school isn't a requirement. The ACF has built equivalencies into their system that recognize years of kitchen leadership, competition achievements, and even published work. Monthly chapter meetings provide educational opportunities and networking at no cost to attend, making this professional community accessible to curious chefs at all career stages.Whether you're a restaurant owner looking to elevate your team's credentials or a seasoned chef seeking recognition for decades of experience, the ACF offers pathways to professional validation that many in the industry have overlooked. Visit ACFchefs.org to find your local chapter and discover how certification might enhance your culinary journey.Learn more at https://www.acfchefs.org/Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 40: From Navy SEAL to Ice Cream Entrepreneur - How to build a food brand that sells
Send us Fan MailWhen Navy SEAL Chris Fettes packed an ice cream maker into his cruise box and churned frozen desserts with camel's milk in the deserts of Iraq, little did he know he was laying the foundation for his post-military career. This extraordinary journey from special operations warrior to gourmet ice cream craftsman reveals the unexpected ways passion can transform into purpose.Chris shares with raw honesty how he navigated the challenging transition from military service to entrepreneurship, addressing the psychological shift from team-based validation to self-validation required for business success. "If you're not willing to start from the bottom," he explains, "you're never going to move forward in the culinary world." This philosophy led him to invest $4,000 in ice cream formulation school before earning his first dollar—a decision that seemed questionable to others but proved essential to developing his exceptional product, Be Free Craft Ice Cream.What sets Be Free apart isn't just the remarkable creaminess and innovative flavors (like tea and cookies or mascarpone with fig jam), but the heartfelt connection to service. Flavors like "Millie Mint" and "Point Man Pistachio" honor fallen teammates, with proceeds supporting their families. The business has evolved from home deliveries from coolers to a thriving café in Virginia Beach and now distribution deals that will take the brand nationwide. (look out for it soon!) Whether you're a culinary enthusiast, aspiring entrepreneur, or simply someone who appreciates an inspiring story of reinvention, Chris's journey demonstrates how discipline, determination, and a willingness to start small can transform a simple passion into something extraordinary. Check out Be Free at their Virginia Beach Cafe location or follow their expansion:WEBSITE: https://befreeicecream.com/INSTAGRAM: https://www.instagram.com/befreecraft_cafeWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 39: Money Talks: The Hard Truth About Restaurant Pay - Are you worth what you're asking for?
Send us Fan MailSo what should you expect going into the kitchen? Chef Tony and KC get real on what the current pay scale is and how that has changed over the decades in the business. If you are a new chef, line cook, dishwasher...listen up! The harsh realities of restaurant economics create a ceiling on staff compensation, described as "squeezing water from a rock," with limits on what businesses can reasonably pay. Regional variations, experience levels, position types, and restaurant categories all significantly impact earning potential in the industry. Plus, the current mindset of doing less for more and my mental health means not stressing out ever bullsh!t has created more demand for good talent and opened the door for those that DO want to work.Here's a quick breakdown of the convo:• Fast food chains paying $16-18 hourly create recruitment challenges for traditional restaurants• Line cooks with 4-5 years of experience should expect around $18-20 hourly in mid-market regions• Front-of-house positions like bartending or serving can yield anywhere from $100 to $1,000+ nightly• Job descriptions represent only the bare minimum expectations (never do the bare minimum!)• Raises aren't automatic based on time served but require demonstrating additional value• Professional certifications (ServSafe, ACF, wine education) significantly increase earning potential• Current industry conditions create opportunity for ambitious workers, as many expect more for lessWant to make more money in restaurants? Go beyond basic expectations, pursue professional certifications, and make yourself "unobtainable" through education and excellence.What are you seeing in YOUR area? Please share below so we can continue this conversation and help those coming up in the restaurant industry manage expectations!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!
What Makes A Chef: The Business Behind the Kitchen w/ Chef Brian Duffy - Restaurant Consulting and Success
Send us Fan MailWhat truly separates a cook from a chef? According to industry veteran and acclaimed Chef Brian Duffy, it's far more than culinary skill—it's understanding the business of restaurants from the ground up.Chef Duffy took time to talk with us in Las Vegas about his remarkable journey from culinary school graduate to opening restaurants and building a diverse empire of food-related businesses. With ownership stakes in everything from a German spice company to a multimedia firm with over 100 billion content views, Duffy represents the real grit of the multifaceted modern culinary entrepreneur.At the heart of this convo lies a critical message for restaurant owners and aspiring chefs alike: profitability matters as much as passion. Duffy recounts how most executive chef candidates fail his first interview question about understanding restaurant budgets. "If you don't know what your sales are, how are you budgeting for your purchasing, how are you budgeting for your scheduling, and how are you going to make money off that product?" This fundamental knowledge gap explains why talented cooks often struggle when given management responsibilities.Being at the Bar & Restaurant Expo we talked about the technological revolution reshaping kitchens post-COVID. From self-cleaning hood systems to induction cooking innovations, these advancements remain unknown to many operators in smaller markets—exactly why Duffy champions the Food and Beverage Innovation Center to showcase possibilities beyond traditional vendor offerings. While acknowledging that robots might handle some repetitive kitchen tasks, both Chefs maintain that "a robot can't replace a chef's mind and hands."Through his consulting firm, Duffified Experience Group, Chef Duffy helps bridge the knowledge gap between culinary creativity and business sense. Want to transform your restaurant's performance? Connect with Chef Brian Duffy on all social platforms @ChefBriDuff and discover how an upfront investment in expertise could save your business from costly long-term mistakes.Thanks agian for taking the time Brian, you are an incredible talent, host, and champion for the growth in the restuarnt industry!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 37 - Finding Creative Ideas: From Chef's Motorcycle Life to Travel, and being inspired in the shower...
Send us Fan MailCreativity is the lifeblood of any culinary or industry professional, but where does that spark come from when you've been in the game for decades? This episode goes into the creative process that drives exceptional cooking and creative ideas. Chef Tony reveals that his best culinary inspiration comes from two unexpected places: the shower and motorcycle rides. While the shower provides calm and clarity, motorcycle riding engages all senses simultaneously—the smell of everything from ocean breezes to cornfields, the visual stimulation of changing landscapes, and the heightened awareness that comes from being fully present on the road. These experiences create the perfect conditions for new culinary ideas.We chat about how the culinary landscape has transformed over the past three decades, from regional isolation to cross-pollination of techniques and ingredients. What was once impossible—getting Australian Wagyu beef for meatballs or Pacific seafood on the East Coast—is now commonplace, creating endless possibilities for innovation. The democratization of premium ingredients has elevated food quality across the board, with consumers increasingly willing to pay for these experiences.The conversation goes through the evolution of chef culture, from the tattooed, hard-living kitchen crews of the past to today's more diverse culinary professionals. We discuss how travel remains essential for combating creative blocks—seeing how other chefs work with different regional ingredients provides fresh perspectives that can't be found at home.Whether you're a professional looking to reignite your creative spark or a home cook seeking new inspiration, this episode offers valuable insights on breaking routine and engaging your senses to discover new culinary possibilities. Where does your best cooking happen when you're not cooking?Share your inspiration sources in the comments!Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 36 - From Bobby Flay and James Beard to Aloha Snacks: Chef Jesse's Culinary Journey in Virginia Beach
Send us Fan MailWhat happens when a classically trained fine dining chef decides to trade white tablecloths for paper plates and still serve some of the best food in Virginia Beach? Meet Chef Jesse Wykle, the culinary mastermind behind Aloha Snacks and a true Hampton Roads legend who once took down Bobby Flay on national television with his signature lumpia.We got the real dirt about food television competitions, where Jesse shares the surreal experience of competing against Bobby at 4 AM after a night of drinking with his wife in New York City. This story is priceless—from Bobby glazing over when hearing "lumpia" to bringing in a Filipino chef to teach him the basics, and ultimately inviting Jesse to his restaurant Gato after losing the competition. "I've never hung out with anybody," Bobby admitted, making Jesse's victory that much sweeter.But beyond the glitz of Food Network fame lies a deeper conversation about what makes a restaurant community thrive. Jesse passionately advocates for breaking down the competitive walls between local establishments, arguing that Hampton Roads will never attract Michelin recognition until restaurants support each other rather than operating in isolation. "If James Beard is looking for a place to give someone an award, they're going to a place where multiple places have that quality," he explains, urging chefs to focus on building collective excellence rather than individual prestige.Jesse also shares details about the upcoming Virginia Beach Strawberry Festival on May 17th, shutting down Laskin Road to celebrate local farms and raise money for EquiKids. Please go out and support this new festival location!His advice to young chefs considering restaurant ownership is refreshingly blunt: "Either get out or realign it." This interview offers an unfiltered look into both the creative joys and brutal realities of the restaurant industry from someone who's mastered the art of working his way up, to work his way out.Want to understand what makes Hampton Roads' culinary scene special and where it's headed? Listen to this episode, then head to Aloha Snacks in Virginia Beach to experience the casual culinary magic of a chef who wears Nike tennis shoes while preparing some of the best tuna. You can find out more about this hidden gem of a spot here: https://alohasnacksvb.com/And on Instagram here: https://www.instagram.com/alohasnacksvbWelcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 SERIES: WFC - Meat So Horny: How a FinTech Exec Created BBQ's "Spiciest" Brand and Built a Business
Send us Fan MailBobby, founder of Meat So Horny (MSH), shares his journey from running a fintech company to creating a provocative barbecue seasoning brand that's known for both its bold marketing and quality products.• Started the company after persistent encouragement from a friend, choosing the name "Meat So Horny" after listening to Two Live Crew in the car• Initially wore a mask to hide his identity since he was running a multi-billion dollar fintech company• Faced opposition from the barbecue community at first but won people over with product quality• Creative partner Steve Colley developed the memorable branding and product names like "Rub Your Chub" and "Worth a Squirt"• Products include rubs, hot sauces, premium cold-smoked salt, and Wagyu beef jerky• Rebranded as MSH Nation to expand into retail while keeping the original brand for niche markets• Successfully raised half a million dollars through crowdfunding in just two months• Maintains a 40% return customer rate, one of the highest in the industry• Plans to collaborate with Burnt Hands Perspective for future product development• Values community over competition, willing to use and promote other brands' productsCome try our Wagyu beef that's been marinating in 100% whiskey with our smoked salt at 2:30! Visit mshnation.com and follow us on all social media platforms to learn more about our products.Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 35 - The Hidden Costs of Chef Life - Fame, Fantasy, and Reality: What it take to make it in the kitchen
Send us Fan MailIn this episode Chef Tony and KC candidly discuss the harsh realities of becoming a chef and the misconceptions many have about achieving culinary "stardom."• The dilution of the title "chef" – from certified professional to anyone who cooks commercially• Celebrity chef culture has created unrealistic expectations about culinary careers and success• Social media presence doesn't translate to actual restaurant success – "butts in seats" is what matters• Most chefs will never achieve Michelin recognition but can still be excellent at their craft• Local recognition systems and customer loyalty are undervalued markers of success• Real chefs acknowledge their mentors and understand they didn't succeed alone• Career advancement requires significant personal sacrifice – relationships, time, and lifestyleStop chasing the fantasy of being the next culinary superstar with tweezers and custom knife rolls. Focus on mastering fundamentals, showing gratitude to mentors, and understanding that true growth comes from necessity, not showing off.Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 SERIES - WFC - Little Gringa, Big Flavor: Meet 13-year-old MasterChef Champion who is smoking the competition
Send us Fan MailAnother special guest from World Food Champtionships in Indianapolis joins the show! Meet 13-year-old Raelyn Barker, the champion of MasterChef Junior Hope forthe Holidays and holder of the only Snow Globe MasterChef trophy in existence. This young culinary prodigy shares her journey from cooking at home at age five to sweeping barbecue competitions and starring alongside Gordon Ramsay on television.• Started cooking at age five and began competing at six years old• Won MasterChef Junior Hope for the Holidays working with Gordon Ramsay• Recently became Grand Champion at World Junior Barbecue League, winning first place in brisket, ribs, and chicken• Shares her competitive cooking experiences at World Food Championships• Discusses the intensity of cooking competitions versus filming for television• Brother Waylon, age seven, is also an award-winning junior chef• Dreams of opening both a catering business and restaurants, including an upscale venue in New York• Currently on a "cooking competition tour" with her family across multiple states• Loves live fire cooking, homemade pasta, and various grilling techniquesFollow Raelyn's culinary journey on social media at @thelilgringa Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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 34 - A Culinary Critic's Journey Through 30 Years of Food Writing - The evolution of food writers
Send us Fan MailEver wondered what it's really like to be a professional food critic? Lifting the veil on three decades of culinary journalism, this episode features an awesome conversation with Jolene Ketzenberger, Indianapolis's preeminent food writer whose career spans the transformation from traditional print reviews to today's digital landscape.Ketzenberger takes us behind the scenes of old-school restaurant criticism—where critics visited establishments multiple times under pseudonyms, tested restroom cleanliness with strategically placed paperclips, and scrutinized every aspect of the dining experience. Her stories reveal how thoroughly critics once evaluated restaurants before social media transformed food writing forever.We dive deep into the cyclical nature of dining trends, particularly examining the decade-long shift away from white tablecloths toward casual dining environments. "I do think that we are going to see a swing back toward more acceptance of fine dining," Ketzenberger predicts, "and I do think the tablecloths are coming back."We also explores how COVID-19 reshaped the culinary landscape, forcing innovation while devastating countless establishments. Ketzenberger shares her experience launching a restaurant accelerator mere weeks before pandemic shutdowns.For food enthusiasts, aspiring critics, and industry professionals alike, this episode offers invaluable perspective on the ever-evolving relationship between restaurants and those who write about them. Whether you're curious about regional Midwestern cuisine, the future of fine dining, or what really happens when a critic sits down at your table, you'll find yourself captivated by this insider's tour through the fascinating world of food criticism.Follow Jolene Ketzenberger on social media and learn more about Culinary Crossroads to discover Indiana's vibrant food scene:https://www.instagram.com/jolene.ketzenberger/https://www.instagram.com/culinarycrossroadsin/Welcome to the show! Burnt Hands PerspectiveSupport the showVIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/supportCONTACT US: [email protected] @Theburnthandsperspective*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!