Shows
Burnt Hands PerspectiveEP 36 - From Bobby Flay and James Beard to Aloha Snacks: Chef Jesse's Culinary Journey in Virginia BeachSend us a textWhat 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...
2025-05-1040 min
Burnt Hands PerspectiveBONUS SERIES: WFC - Meat So Horny: How a FinTech Exec Created BBQ's "Spiciest" Brand and Built a BusinessSend us a textBobby, 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...
2025-05-0524 minBurnt Hands PerspectiveEp 35 - The Hidden Costs of Chef Life - Fame, Fantasy, and Reality: What it take to make it in the kitchenSend us a textIn 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 undervalue...
2025-05-0219 min
Creative SobrietyEpisode 28: Dr. Janine Ellenberger (@calmerry) and certified interventionist Charmaine CrowleyHey y'all!I'm excited to bring you a highly educational and informative new episode with two special guests today.Dr. Janine Ellenberger has over two decades of experience as a physician, entrepreneur, and health executive spanning three continents. She is the co-founder and chief medical officer of Behavidence as well as the chief medical officer for Calmerry, an online portal for therapy that I've been testing out for the past month. (I'm loving it!)Charmaine Crowley is an ARISE-trained interventionist and a Recovery Care Partner independent contractor with years of experience both personally...
2025-04-2959 min
Burnt Hands PerspectiveBONUS SERIES - WFC - Little Gringa, Big Flavor: Meet 13-year-old MasterChef Champion who is smoking the competitionSend us a textAnother 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...
2025-04-2822 min
Burnt Hands PerspectiveEp 34 - A Culinary Critic's Journey Through 30 Years of Food Writing - The evolution of food writersSend us a textEver 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 me...
2025-04-2524 min
Burnt Hands PerspectiveEp 33 - Your Hobby Is Not A Business: Hard Truths About Serving The Food Industry - The Reality of VendorsSend us a textThe brutal reality of restaurant industry demands and the challenges faced by small artisan vendors trying to break into the market create a perfect storm of failed businesses and frustrated chefs.• Micro vendors like microgreen farmers, artisan bakers, and hot sauce makers often start with passion but lack business acumen• Small food businesses frequently underestimate the relentless schedule and consistency demanded by restaurants• Chefs operate in an "I need it now" mentality because their business demands immediate solutions• Most small artisan vendors don't survive beyond 1-2 years due to burno...
2025-04-1826 minBurnt Hands PerspectiveEp 32 - From London to Virginia Beach: Chef Alvin's Culinary Journey and Owning A RestaurantSend us a textChef Alvin Williams shares his journey from classically-trained chef in England to celebrating 25 years at Cobalt Grille in Virginia Beach. We explore the evolution of restaurants, kitchen culture, and the fundamental differences between European and American culinary traditions.• Training under elite French, Danish, German, and Belgian chefs in London where 18-hour workdays were standard• Working in kitchens with fully-equipped showers because chefs lived so far from the restaurants• Transitioning from formal French cooking to a more accessible menu that Virginia Beach diners embraced• Creating menu staples like scallops Rockefel...
2025-04-1148 min
Burnt Hands PerspectiveEp 31 - From Steakhouses to James Beard: Chef Thomas Melvin's Restaurant Evolution in IndySend us a textChef Thomas Melvin's culinary evolution represents the transformative power of rediscovering creativity after years of corporate style restaurant management. Chef Melvin shares how his journey through high-end steakhouses both built his technical foundation and temporarily dampened his creative spirit.We go behind the scenes of managing a 12-foot open flame grill during peak service, where two chefs might prepare 200+ steaks with precision across four temperature zones. Melvin's meticulous approach to quality control extended beyond cooking to sourcing, aging protocols, and maintaining consistency across multiple restaurant locations. This high-pressure environment taught him...
2025-04-0429 min
Burnt Hands PerspectiveFood Sports: Inside the World Food Championships, the Super Bowl of Cooking CompetitionsSend us a textImagine a world where chefs finally get the recognition they deserve—where culinary professionals step onto a red carpet to thunderous applause instead of toiling away in hot kitchens for others' enjoyment. That's the revolution Mike McCloud started when he created the World Food Championships in 2012.In our conversation with the founder himself, we discover how a simple question—"Why is there not a Super Bowl for food?"—sparked a movement that's now transforming the culinary competition landscape. McCloud shares the raw, unfiltered story of building this platform from scratch, laughing about...
2025-03-3120 min
Burnt Hands PerspectiveEp 30 - From Pungo to Premium Spirits: The woman behind Virginia Beach's iconic Orange Crush oceanfront restaurantsSend us a textFrom Pungo Strawberries, to Organic Vodka, to tractor-trailers of oranges and liquor – welcome to the world of Mariah Standing, Virginia Beach's homegrown spirits maven and the woman who helped transform how an entire coastline drinks.From humble beginnings growing up in Pungo's farmlands to building a beach empire with her husband Mike, Mariah shares the fascinating journey behind the restaurants and Waterman Spirits, Virginia's organic vodka. We dive deep into what makes her strawberry-infused vodka special – the 400 pounds of real berries in each batch and a commitment to authentic ingredients with "no s...
2025-03-2840 minBurnt Hands PerspectiveEp 29 - One Entrepreneur's Mission to Elevate the 757 - From Nightclubs to Building Brands in VirginiaSend us a textThe path from nightclub owner at 19 to Wall Street trader to sake entrepreneur isn't exactly conventional, but Lynx proves that authentic hustle combined with unwavering purpose can create extraordinary outcomes.Growing up in Norfolk, Virginia, Lynx always had an entrepreneurial spirit. When opportunity knocked in the form of club ownership at just 19 years old, he transformed a punk rock venue into an upscale 25+ establishment despite not being old enough to drink himself. This early experience in hospitality would prove foundational as his career took unexpected turns.Without finishing college...
2025-03-2145 min
Burnt Hands PerspectiveEp 28 - Thick Eats: Ethical Food Blogging - What makes a REAL Food Critic on Instagram?Send us a textThe true value of restaurant reviews comes from those who understand both sides of the dining experience. Local food blogger and influencer, Anthony from Thick Eats, joins Chef Tony and KC to discuss how his family's 37-year Lebanese restaurant business shaped his approach to food content creation for Instagram and beyond.Starting Thick Eats during the pandemic, Anthony set out with a clear purpose: to spotlight restaurants deserving attention rather than chasing trends. "I was seeing restaurants that I personally enjoyed struggling," he explains, describing his motivation to create content that g...
2025-03-1443 min
Burnt Hands PerspectiveEp 27 - From Ingredients to Tradition: Crafting Authentic New York Pizza with Brooklyn legend Gio LanzoSend us a textAre you ready to uncover the secrets behind that iconic New York pizza you love? In this exciting episode, we dive deep into the heart of the pizza-making process, from sourcing the finest ingredients to sharing stories of struggle and triumph in the restaurant industry with pizza legend Gio Lanzo of Luigi's in Brooklyn!In this raw and authentic episode we want bring to light the importance of quality ingredients, featuring discussions on the best tomatoes for that perfect pizza sauce. Chef reveals how the consistency and taste of tomatoes...
2025-03-0717 min
Burnt Hands PerspectiveDiscovering the Culinary Heritage of South Carolina with Chef Chris Williams at World Food ChampionshipsSend us a textJoin Chef Chris Williams as he takes us on a captivating journey into the depths of Southern cuisine and the cultural heritage that shapes it. With a blend of personal stories and culinary wisdom, Chris shares insights on what makes South Carolina’s food scene truly unique.• Introduction to Chris Williams, a chef and restaurant owner from South Carolina • Significance of Gullah Geechee heritage in Southern cooking • The importance of history and family in culinary identity • Chris’s experience competing at prestigious food championships • Insights on how to find inspiratio...
2025-03-0327 min
Burnt Hands PerspectiveEp 26 - Battle of the Bulge: The truth about weight loss and working in the restaurant industrySend us a textOur latest discussion is a bit different as we bring in a nutrition expert and former bartender who covers the intricate relationship between weight management and the culinary world. We get real about gut health with nutrition specialist Jocelyn Sidwell. Dive into her insights on how chefs cope with the challenges of maintaining a healthy lifestyle amidst a demanding industry and crazy schedules.• Exploring the emotional toll of weight fluctuation • The importance of gut health for overall wellness • Balancing moderation and indulgence in eating habits • The impact of st...
2025-02-2847 min
Burnt Hands PerspectiveReimagining Southern Cuisine - A Modern Twist on Tradition - World Food ChampionshipsSend us a textThis episode showcases three exceptional female chefs who have triumphed at the World Food Championships, sharing their insights on Southern cuisine, competition, and the challenges of restaurant ownership. Their stories are rich with tradition, perseverance, and the love of cooking that connects them and inspires their culinary innovations. • Introduction of the chefs and their culinary journeys • Discussion of their award-winning competition dish • Insights into the challenges of restaurant ownership • The importance of camaraderie and collaboration in the culinary world • Reflections on the authenticity and execution of Southern cooking • Rapid fire...
2025-02-2425 min
Burnt Hands PerspectiveEp 25 - From Bartender to Entrepreneur: How to build a bar following by being badass and boujeeSend us a textWomen behind the bar. Badass, Boujee Bar B!t@hes - Let's go! We go in on ALL aspects of the restaurant industry, from the front of the house to the back of the house, and this episode is pure fire. This episode features two badass women who built an insane bar following in the 757. Chef and KC go all in on the mentality of hard work and maintaining a following while finding new business in true BHP style! NOTE: Don't judge a book by its cover, folks. This ep...
2025-02-2145 min
Burnt Hands PerspectiveLive Fire Cooking to Next Level Chef on TV - Breaking Barriers in the Barbecue Scene for WomenSend us a textWelcome to the our special series from the World Food Championships!What happens when you mix passion, resilience, and a trailblazing spirit in the fiery world of culinary competitions? Meet Alexandra, the woman who is redefining the competitive barbecue scene alongside her partner Aaron Alosi at Iron and Oak Catering. With a childhood marked by the chaos of four younger brothers, Alex discovered cooking as her solace and outlet. Now, she brings her expertise in traditional Argentinian cooking over embers to the forefront, breaking barriers in a male-dominated field. Listen as...
2025-02-1723 minBurnt Hands PerspectiveEp 24 - Valentine's Day: From Obligation to Celebration - a PSA for servers AND diners!Send us a textValentine's Day serves as both a challenge and an opportunity for restaurant staff and diners alike. This episode emphasizes the importance of mindset, gratitude, and the potential of one night to turn unfamiliar faces into loyal customers.• Understanding Valentine's Day as a mix of opportunity and challenges • The 'Amateur Hour' myth and its implications for restaurant service • Importance of gratuity and what it means for service staff • Transforming first-time diners into loyal customers • Maintaining a positive vibe for both diners and staff • Celebrating moments and experiences over perfection
2025-02-1414 min
Burnt Hands PerspectiveEp 23 - Ragu & Heritage: The Italian-American Culinary Journey with first generation Italian ChefsSend us a textImagine waking up to the irresistible aroma of ragu simmering on the stove, the promise of a leisurely Sunday feast ahead. This episode is a feast for the senses as we explore the rich tapestry of Italian-American cuisine and heritage. Joined by our special guests Andrea, Enzo, and Sebastiano, we unravel the intricate dance between authentic Italian fare and its Italian-American counterpart. Enzo's recent achievement of American citizenship adds a heartfelt layer to our conversation, as we reflect on how our shared love for Italian culture has influenced our lives and shaped our...
2025-02-0749 min
Burnt Hands PerspectiveEp 22 - The science of Cannabis Cooking with Edible Dee - The journey from bartending to cooking on highSend us a textUnlock the secrets of cannabis cuisine as Edible Dee, The Happy Chef, guides us through the transformative world of cannabis-infused cooking. Discover how to enhance your culinary creations with the art and science of cannabis infusion, focusing on essential techniques like decarboxylation to activate THC for effective results. Dee shares her expertise on maximizing potency by binding cannabinoids with fats, exploring how the body's natural metabolism amplifies the effects of these unique edibles. Listeners will also learn how proper techniques and ingredient quality can transform the way they think about and u...
2025-01-3133 min
Burnt Hands PerspectiveEp 21 - Food sport competitions - World Food Championships, where Home Cooks and Chefs competeSend us a textWhat if the world of culinary competition could rival the excitement of a major sporting event? This episode brings you the thrill of the World Food Championships with our special guest, Mark Conway, a pivotal figure in the realm of "food sport." Initially skeptical about the high-octane nature of these culinary contests, Chef Tony shares how his first experience completely overturned his assumptions, transforming skepticism into awe as 1,300 cooks from over 40 countries competed with precision and passion. Mark helps us explore the unique format and electrifying atmosphere that set this event...
2025-01-2428 min
Burnt Hands PerspectiveEp. 20 - From Hotels to Food Truck to Brick and Mortar: Chef Kyle's Culinary EvolutionSend us a textThis episode features Chef Kyle, owner of Satè, who shares his transition from working as an executive chef in a hotel to launching his successful food truck and opening a new restaurant. We discuss the challenges posed by COVID-19, the importance of community support among chefs, and the critical role of service in the dining experience.In this episode:• Chef Kyle's culinary journey from a stable job to entrepreneurship • The impact of COVID-19 on the hospitality industry • Insights about starting and operating a food truck • Importance of community...
2025-01-1752 min
Burnt Hands PerspectiveTasting Tradition: The Art of Authentic Italian with Chef Terry Tarantino - Little Italy, ClevelandSend us a textThis episode explores the essence of Italian culinary traditions through insightful dialogue with Chef/Owner Terry Tarantino at his resturaurant La Dolce Vita Bistro in the heart of Little Italy in Cleveland, OH. By emphasizing quality ingredients, cooking techniques, and the importance of heritage, listeners gain a deeper understanding of what makes authentic Italian cuisine truly special. This was a raw, on the go podcast episode with Chef Tony that captures the true heart of Italian cooking. We go in on the following topics and how we deal with...
2025-01-1027 min
Burnt Hands PerspectiveEp 18 - Breaking Barriers and Uncorking Opportunity for Women in the Wine Industry - Female SommeliersSend us a textThis episode features an inspiring conversation about women in the wine industry, sharing personal stories and experiences from the guests as they navigate a male-dominated field. The panel discusses challenges such as gender bias, pay discrepancies, and the importance of mentorship while emphasizing the growth and empowerment of women in wine.• Personal journeys of the panelists into the wine industry• Discussion on gender bias and pay disparities in wine professions• Emphasis on the importance of mentorship and community• Calls to action for younger generations to join the wine industry...
2025-01-0353 min