Claim OwnershipBurnt Hands Perspective
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Description
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
73 Episodes
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Send us a text 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 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...
Send us a text 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. 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 q...
Send us a text 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 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 ...
Send us a text 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 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 ...
Send us a text 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 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 questio...
Send us a text "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...
Send us a text 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 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 n...
Send us a text 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 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. C...
Send us a text 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 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 men...
Send us a text 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 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...
Send us a text 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 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, w...
Send us a text 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 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 e...
Send us a text 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 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...
Send us a text 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 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 w...
Send us a text 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 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...
Send us a text "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...
Send us a text What 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 r...
Send us a text When 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 entrep...
Send us a text So 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 ...
Send us a text 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 wi...
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