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PODCAST

Burnt Hands Perspective

Antonio Caruana and Kristen Crowley

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,

arts food

All Episodes

44:05

The Reality of Opening a Restaurant from YouTube...

Burnt Hands Perspective ·

2025/07/04

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...

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19:49

Breaking Rules in the Kitchen: Chef Stephen Coe's...

Burnt Hands Perspective ·

2025/07/01

Send us a text 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 is known for his culinary creativity and ability to compete at any stage against any competition. Chef Coe’s other notable accomplishments include his “Chopped: Ultimate Redemption” win in 2019, winning the Grand Prize in the Food Network...

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33:59

Ep 43: Greek Roots and Restaurant Realities - From...

Burnt Hands Perspective ·

2025/06/27

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...

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10:49

BONUS: Behind the Bar: Mastering the Art of Flair...

Burnt Hands Perspective ·

2025/06/24

Send us a text 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 often steal the spotlight, we turn our attention to the equally impressive art of performance bartending. Vache, a 22-year veteran who works at Circa Las Vegas, shares his journey from bartending novice to flair expert. What began with a fortuito...

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33:54

Ep 42: From Farm to Table: The Truth About Quality...

Burnt Hands Perspective ·

2025/06/20

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...

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8:01

BONUS EP: The Humane Side of Pork Production: From...

Burnt Hands Perspective ·

2025/06/16

Send us a text 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 survival protein, and this episode dives deep into why. We're joined by the President of the Indiana Pork Producers, who offers a fascinating glimpse into modern pig farming. With 3,000 family farms across Indiana, the state plays a signi...

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45:15

Ep 41: The Birth of Luce Norfolk: How a Lawyer and a...

Burnt Hands Perspective ·

2025/06/13

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...

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31:30

BONUS EP: Inside the ACF - Kitchen Credentials Matter...

Burnt Hands Perspective ·

2025/06/09

Send us a text What does it truly mean to be a professional chef in today's culinary landscape? Beyond the kitchen heroics and artistic plating lies a world of standardization, certification, and continuous education that many working chefs never explore. In this revealing conversation with representatives from the American Culinary Federation (ACF), we dive deep into the often-overlooked realm of professional culinary certification. Since 1929, the ACF has worked to elevate cooking from a t...

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55:00

Ep 40: From Navy SEAL to Ice Cream Entrepreneur - How...

Burnt Hands Perspective ·

2025/06/06

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...

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20:00

EP 39: Money Talks: The Hard Truth About Restaurant...

Burnt Hands Perspective ·

2025/05/30

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 ...

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12:06

What Makes A Chef: The Business Behind the Kitchen w/...

Burnt Hands Perspective ·

2025/05/23

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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25:28

Ep 37 - Finding Creative Ideas: From Chef's...

Burnt Hands Perspective ·

2025/05/16

Send us a text 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 ev...

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40:59

EP 36 - From Bobby Flay and James Beard to Aloha...

Burnt Hands Perspective ·

2025/05/10

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 af...

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24:09

BONUS SERIES: WFC - Meat So Horny: How a FinTech Exec...

Burnt Hands Perspective ·

2025/05/05

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...

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19:25

Ep 35 - The Hidden Costs of Chef Life - Fame,...

Burnt Hands Perspective ·

2025/05/02

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 neve...

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22:32

BONUS SERIES - WFC - Little Gringa, Big Flavor: Meet...

Burnt Hands Perspective ·

2025/04/28

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 Mast...

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24:41

Ep 34 - A Culinary Critic's Journey Through 30 Years...

Burnt Hands Perspective ·

2025/04/25

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,...

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26:12

Ep 33 - Your Hobby Is Not A Business: Hard Truths...

Burnt Hands Perspective ·

2025/04/18

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" ment...

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48:15

Ep 32 - From London to Virginia Beach: Chef Alvin's...

Burnt Hands Perspective ·

2025/04/11

Send us a text Chef 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 re...

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29:42

Ep 31 - From Steakhouses to James Beard: Chef Thomas...

Burnt Hands Perspective ·

2025/04/04

Send us a text Chef 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. Melvi...

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