Burnt Hands Perspective
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. You turn up the volume; we'll turn up the heat.
Support the show here: https://www.buzzsprout.com/2388325/support
Episodes
75 episodes
Food Network Star Exposes The Truth About American Cheese, TV Fame, and a 1.8 Billion Dollar Burger Empire...
We 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 an...
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Season 5
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Episode 62
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16:14
Hot Sauce On A Banana, What REALLY Happens on Man Vs. Food, and Casey Webb's latest venture!
🔥 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 (y...
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Season 5
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18:43
A Self-Taught Cook Explains How Food Became The Path To Mental Health And Purpose
World 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-...
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17:53
From Line Cook To Food Rep: How a chef's disipline built a better sales career
We 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 cultur...
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Season 5
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Episode 60
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45:26
From Foster Homes to Top-Rated Chef: Integrity, Hustle, and Heart at World Food Championships
A 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 ...
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19:11
How The Hells Angels Move 100,000 Pounds Of Food And Why It Matters
Watch 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 coll...
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37:20
From Hurricane Katrina to 30 Million Meals: How Mercy Chefs Scaled Compassion Globally To Give Back
What 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...
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Season 5
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Episode 57
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37:10
From MS diagnosis to World Food Champion: how live-fire cooking, protein-first nutrition, and grit rewired a mother’s health
The 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, standin...
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22:31
From Line Cook to COO - Protecting your brand and the path to growth for chefs, operators, and owners
Thousand-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 ...
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Season 5
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Episode 55
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38:42
Houston chef's taco empire; how to stand out, why consistency and keeping it real beats trends!
A 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 w...
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Season 5
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Episode 54
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21:47
Influencers in Food: Growing Your Social Media Following While Keeping It Real with Stormy Blue
We 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 i...
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Season 5
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Episode 53
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41:41
I Know the Owner, VIPs, Kids: Customer Entitlement In Restaurants and How To Deal With it
"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 en...
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Season 4
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Episode 52
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38:56
How to Scale Your Business Without Losing Your Mind - From Pizza Champ To Entrepreneur
Ever 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 remarkab...
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Season 4
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Episode 51
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46:17
Restaurant Reality Check for Vegans, Vegetarians, and Gluten-Free Diners: A Chef's Perspective
We 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 curtai...
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Season 4
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Episode 50
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26:11
AMA [Ask Me Anything] - Uncensored Kitchen Talk: From Culinary Fails to Dating Advice
We 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 cha...
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Season 4
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Episode 49
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40:18
Uncorking 37 years of Wine Knowledge w/ Sommelier Marc Sauter: Myths, Facts, and Testing
Marc 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 throug...
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Season 4
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Episode 48
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51:18
The Burnt Kitchen: Rebuilding After Disaster and What Insurance Companies Don't Tell You
Chef 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 restauran...
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Season 4
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Episode 47
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39:47
Design Secrets: The Art of Designing Restaurant Spaces with an Interior Designer
Chef 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 practica...
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Season 4
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Episode 46
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38:33
Edibles Are Safer Than Oreos? Behind the Scenes of Cannabis Testing
What 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 launche...
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Season 4
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Episode 45
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37:05
The Reality of Opening a Restaurant from YouTube Fame: Mr. Make It Happen is back!
Ever 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...
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Season 4
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Episode 44
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44:05
Breaking Rules in the Kitchen: Chef Stephen Coe's Uncensored Ride from Food Trucks To Beat Bobby Flay
Chef 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 ...
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19:49
Ep 43: Greek Roots and Restaurant Realities - From Souvlaki to Restaurant Ownership
Restaurant 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 br...
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Season 4
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Episode 43
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33:59
BONUS: Behind the Bar: Mastering the Art of Flair Bartending with 22-Year Veteran
Step 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 of...
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10:49
Ep 42: From Farm to Table: The Truth About Quality Meat, Pricing, Labels, and Sustainable Practices
"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 uncomf...
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Season 4
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Episode 42
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33:54
BONUS EP: The Humane Side of Pork Production: From Farm to Fork with Indiana Farmers
Have 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 s...
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8:01
