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What 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 Perspective

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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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Creativity 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 Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

What 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/alohasnacksvb

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Bobby, 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' products

Come 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 Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

In 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 lifestyle

Stop 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 Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Another 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 techniques

Follow Raelyn's culinary journey on social media at @thelilgringa

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Ever 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 Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

The 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 burnout and lack of systems
• Successful food businesses require both love of the craft and understanding of business fundamentals
• The restaurant industry timeline typically sees profitability around year 5 if you survive the early struggles
• There are no shortcuts to success - you cannot skip the process of building a sustainable business
• Small vendors need ironclad contracts, business plans, and to keep their day jobs while building

Don't be mad at chefs when they move on because you're inconsistent. Don't play the victim card when you're a business that delivers. If you think you're a delivery business, get your deliverables to the door. If not, get out of here.

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!