Digest

This episode of the Walk and Talk podcast features Chef Rosanna Rivera, a Tampa local chef who has built a successful career in the culinary world. Chef Rosanna shares her journey from entrepreneur to restaurant tour, discussing her experience on Bobby Flay's show and how it impacted her business. She emphasizes the importance of social media for chefs, highlighting the need for authenticity and consistent content creation. The episode also delves into the challenges facing the restaurant industry, including the rising cost of dining and the decline in service quality. Chef Rosanna offers advice to chefs and restaurant owners on how to leverage social media to their advantage, emphasizing the importance of prioritizing social media, experimenting with different content formats, and hiring interns to assist with content creation. The episode concludes with a discussion about the future of Chef Rosanna's business and a call for a Walk and Talk collaboration with a Latin theme.

Outlines

00:00:00

Metro Shelving: Your Partner in Organization and Efficiency

This Chapter introduces Metro shelving, a company specializing in storage and distribution systems for kitchens. The segment highlights the durability, versatility, and customization options offered by Metro products, emphasizing their ability to streamline operations and maximize productivity.

00:00:52

Walk and Talk Podcast: Food Fun and Cooking Knowledge

This Chapter introduces the Walk and Talk podcast, hosted by Carl Feudini. The segment welcomes listeners to the number one food podcast in the country and provides a glimpse into the recording process, which takes place at IBIS Images Studios, a food photography studio.

00:01:23

Chef Rosanna Rivera: From Entrepreneur to Restaurant Tour

This Chapter introduces Chef Rosanna Rivera, a Tampa local chef, as the guest for the episode. The segment highlights Chef Rosanna's diverse culinary experience, including her entrepreneurial ventures, restaurant tours, and appearances in various media outlets. It also mentions her appearance on Bobby Flay's show and her husband, Ricardo, who is also a chef.

00:02:10

The Impact of Winning a TV Show Competition

This Chapter delves into the impact of winning a national TV show competition on a chef's visibility and business. The segment discusses how such wins can help improve a chef's profile and ultimately boost their business. It also highlights the importance of social media in promoting oneself and leveraging the platform gained from such wins.

00:02:43

Father's Day Menu: Smoked Chicken and Ribeye

This Chapter showcases Jefferson's Father's Day menu, featuring a smoked chicken dish inspired by a traditional cooklefond and a two-pound ribeye encrusted with sweet water coffee. The segment highlights the unique flavor profiles and preparation techniques used for each dish, emphasizing the importance of using seasonal ingredients and local produce.

00:03:20

Chef Rosanna's Culinary Journey: From Puerto Rico to Tampa

This Chapter explores Chef Rosanna's culinary journey, starting from her upbringing in Puerto Rico, where food was central to family life, to her move to New York and subsequent relocation to Miami. The segment highlights her transition from a corporate career in sales and marketing to pursuing her passion for food, enrolling in culinary school, and establishing her own catering business. It also discusses her restaurant ventures, including Picantin High Park Village and Silo, and her experience on Bobby Flay's show.

00:42:03

The Future of Chef Rosanna's Business: Brick and Mortar and Beyond

This Chapter discusses Chef Rosanna's future plans, including the possibility of opening a new brick and mortar location in Sego's kitchen and continuing her successful luxury catering business. The segment highlights her entrepreneurial spirit and her desire to constantly evolve and expand her culinary ventures.

00:43:29

Walk and Talk Collaboration: A Latin-Themed Culinary Experience

This Chapter proposes a collaboration between Chef Rosanna and the Walk and Talk podcast, featuring a Latin-themed culinary experience. The segment discusses the potential for a multi-course meal, featuring Chef Rosanna's signature dishes, and the opportunity to showcase the talents of other industry friends and collaborators.

Keywords

Q&A

• How did Chef Rosanna Rivera get on Bobby Flay's show?

  Chef Rosanna received an email from a casting agency that cast all of Bobby Flay's shows. She initially thought it was a scam but later confirmed its legitimacy and responded to the email. The casting agency was impressed by her story and her husband's culinary skills, leading to their inclusion in a couple's episode of "Beat Bobby Flay."

• What advice does Chef Rosanna have for chefs and restaurant owners who want to leverage social media?

  Chef Rosanna recommends prioritizing social media, experimenting with different content formats, and hiring interns to assist with content creation. She emphasizes the importance of being authentic, consistent, and engaging with followers. She also suggests using AI tools to help with caption writing and other tasks.

• What are some of the challenges facing the restaurant industry today?

  The restaurant industry is facing challenges such as rising costs, labor shortages, and changing consumer preferences. These challenges have led to increased prices, reduced service quality, and a shift in dining experiences. Chefs and restaurant owners need to adapt to these changes to remain competitive.

• What are Chef Rosanna's future plans for her business?

  Chef Rosanna is looking to open a new brick and mortar location in Sego's kitchen and continue her successful luxury catering business. She is also open to collaborating with other chefs and food industry professionals, such as the Walk and Talk podcast, to create unique culinary experiences.

• What is the importance of social media for chefs and restaurant owners?

  Social media is a powerful tool for chefs and restaurant owners to promote their businesses, connect with customers, and build their brand. It allows them to showcase their culinary skills, share their stories, and engage with a wider audience. Social media can help increase visibility, attract new customers, and ultimately drive business growth.

• What are some tips for creating engaging social media content for a restaurant?

  Chef Rosanna suggests highlighting special dishes, showcasing the preparation process, and sharing behind-the-scenes glimpses of the restaurant. She also recommends using high-quality photos and videos, experimenting with different content formats, and engaging with followers through comments and replies.

• What are some of the benefits of hiring interns for social media marketing?

  Hiring interns can provide valuable assistance with social media marketing tasks, such as content creation, posting, and engagement. Interns can bring fresh perspectives, new ideas, and a deep understanding of current trends. They can also help reduce the workload of busy chefs and restaurant owners, allowing them to focus on other aspects of their business.

• What are some of the challenges of running a restaurant in today's environment?

  Running a restaurant in today's environment presents challenges such as rising costs, labor shortages, and changing consumer preferences. Chefs and restaurant owners need to adapt to these changes, find creative solutions, and prioritize customer satisfaction to remain successful.

• What are some of the ways that chefs can use social media to their advantage?

  Chefs can use social media to build their brand, connect with customers, and promote their businesses. They can share their culinary skills, showcase their dishes, and engage with followers through comments and replies. Social media can help chefs reach a wider audience, attract new customers, and ultimately drive business growth.

Show Notes