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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

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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20:38

Food Sports: Inside the World Food Championships, the...

Burnt Hands Perspective ·

2025/03/31

Send us a text Imagine a world where chefs finally get the recognition they deserve—where culinary professionals step onto a red carpet to thunderous applause instead of toiling away in hot kitchens for others' enjoyment. That's the revolution Mike McCloud started when he created the World Food Championships in 2012. In our conversation with the founder himself, we discover how a simple question—"Why is there not a Super Bowl for food?"—sparked a movement that's now transforming the culinary...

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40:01

From Pungo to Premium Spirits: The woman behind...

Burnt Hands Perspective ·

2025/03/28

Send us a text From Pungo Strawberries, to Organic Vodka, to tractor-trailers of oranges and liquor – welcome to the world of Mariah Standing, Virginia Beach's homegrown spirits maven and the woman who helped transform how an entire coastline drinks. From humble beginnings growing up in Pungo's farmlands to building a beach empire with her husband Mike, Mariah shares the fascinating journey behind the restaurants and Waterman Spirits, Virginia's organic vodka. We dive deep into what makes he...

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45:30

One Entrepreneur's Mission to Elevate the 757 - From...

Burnt Hands Perspective ·

2025/03/21

Send us a text The path from nightclub owner at 19 to Wall Street trader to sake entrepreneur isn't exactly conventional, but Lynx proves that authentic hustle combined with unwavering purpose can create extraordinary outcomes. Growing up in Norfolk, Virginia, Lynx always had an entrepreneurial spirit. When opportunity knocked in the form of club ownership at just 19 years old, he transformed a punk rock venue into an upscale 25+ establishment despite not being old enough to drink himself. T...

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43:39

Ep 28 - Thick Eats: Ethical Food Blogging - What...

Burnt Hands Perspective ·

2025/03/14

Send us a text The true value of restaurant reviews comes from those who understand both sides of the dining experience. Local food blogger and influencer, Anthony from Thick Eats, joins Chef Tony and KC to discuss how his family's 37-year Lebanese restaurant business shaped his approach to food content creation for Instagram and beyond. Starting Thick Eats during the pandemic, Anthony set out with a clear purpose: to spotlight restaurants deserving attention rather than chasing trends...

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17:14

From Ingredients to Tradition: Crafting Authentic New...

Burnt Hands Perspective ·

2025/03/07

Send us a text Are you ready to uncover the secrets behind that iconic New York pizza you love? In this exciting episode, we dive deep into the heart of the pizza-making process, from sourcing the finest ingredients to sharing stories of struggle and triumph in the restaurant industry with pizza legend Gio Lanzo of Luigi's in Brooklyn! In this raw and authentic episode we want bring to light the importance of quality ingredients, featuring discussions on the best tomatoes for that perfect pi...

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27:25

Discovering the Culinary Heritage of South Carolina...

Burnt Hands Perspective ·

2025/03/03

Send us a text Join Chef Chris Williams as he takes us on a captivating journey into the depths of Southern cuisine and the cultural heritage that shapes it. With a blend of personal stories and culinary wisdom, Chris shares insights on what makes South Carolina’s food scene truly unique. • Introduction to Chris Williams, a chef and restaurant owner from South Carolina • Significance of Gullah Geechee heritage in Southern cooking • The importance of history and family in culinary...

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47:10

Ep 26 - Battle of the Bulge: The truth about weight...

Burnt Hands Perspective ·

2025/02/28

Send us a text Our latest discussion is a bit different as we bring in a nutrition expert and former bartender who covers the intricate relationship between weight management and the culinary world. We get real about gut health with nutrition specialist Jocelyn Sidwell. Dive into her insights on how chefs cope with the challenges of maintaining a healthy lifestyle amidst a demanding industry and crazy schedules. • Exploring the emotional toll of weight fluctuation • The importanc...

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25:03

Reimagining Southern Cuisine - A Modern Twist on...

Burnt Hands Perspective ·

2025/02/24

Send us a text This episode showcases three exceptional female chefs who have triumphed at the World Food Championships, sharing their insights on Southern cuisine, competition, and the challenges of restaurant ownership. Their stories are rich with tradition, perseverance, and the love of cooking that connects them and inspires their culinary innovations. • Introduction of the chefs and their culinary journeys • Discussion of their award-winning competition dish • Insights ...

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45:52

Ep 25 - From Bartender to Entrepreneur: How to build...

Burnt Hands Perspective ·

2025/02/21

Send us a text Women behind the bar. Badass, Boujee Bar B!t@hes - Let's go! We go in on ALL aspects of the restaurant industry, from the front of the house to the back of the house, and this episode is pure fire. This episode features two badass women who built an insane bar following in the 757. Chef and KC go all in on the mentality of hard work and maintaining a following while finding new business in true BHP style! NOTE: Don't judge a book by its cover, folks. This episode is...

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23:47

Live Fire Cooking to Next Level Chef on TV - Breaking...

Burnt Hands Perspective ·

2025/02/17

Send us a text Welcome to the our special series from the World Food Championships! What happens when you mix passion, resilience, and a trailblazing spirit in the fiery world of culinary competitions? Meet Alexandra, the woman who is redefining the competitive barbecue scene alongside her partner Aaron Alosi at Iron and Oak Catering. With a childhood marked by the chaos of four younger brothers, Alex discovered cooking as her solace and outlet. Now, she brings her expertise in traditional Ar...

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14:23

Ep 24 - Valentine's Day: From Obligation to...

Burnt Hands Perspective ·

2025/02/14

Send us a text Valentine's Day serves as both a challenge and an opportunity for restaurant staff and diners alike. This episode emphasizes the importance of mindset, gratitude, and the potential of one night to turn unfamiliar faces into loyal customers. • Understanding Valentine's Day as a mix of opportunity and challenges • The 'Amateur Hour' myth and its implications for restaurant service • Importance of gratuity and what it means for service staff • Transforming first...

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49:45

Ep 23 - Ragu & Heritage: The Italian-American...

Burnt Hands Perspective ·

2025/02/07

Send us a text Imagine waking up to the irresistible aroma of ragu simmering on the stove, the promise of a leisurely Sunday feast ahead. This episode is a feast for the senses as we explore the rich tapestry of Italian-American cuisine and heritage. Joined by our special guests Andrea, Enzo, and Sebastiano, we unravel the intricate dance between authentic Italian fare and its Italian-American counterpart. Enzo's recent achievement of American citizenship adds a heartfelt layer to our convers...

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33:16

Ep 22 - The science of Cannabis Cooking with Edible...

Burnt Hands Perspective ·

2025/01/31

Send us a textUnlock the secrets of cannabis cuisine as Edible Dee, The Happy Chef, guides us through the transformative world of cannabis-infused cooking. Discover how to enhance your culinary creations with the art and science of cannabis infusion, focusing on essential techniques like decarboxylation to activate THC for effective results. Dee shares her expertise on maximizing potency by binding cannabinoids with fats, exploring how the body's natural metabolism amplifies the effects of th...

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28:36

Ep 21 - Food sport competitions - World Food...

Burnt Hands Perspective ·

2025/01/24

Send us a textWhat if the world of culinary competition could rival the excitement of a major sporting event? This episode brings you the thrill of the World Food Championships with our special guest, Mark Conway, a pivotal figure in the realm of "food sport." Initially skeptical about the high-octane nature of these culinary contests, Chef Tony shares how his first experience completely overturned his assumptions, transforming skepticism into awe as 1,300 cooks from over 40 countries compete...

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52:25

Ep. 20 - From Hotels to Food Truck to Brick and...

Burnt Hands Perspective ·

2025/01/17

Send us a textThis episode features Chef Kyle, owner of Satè, who shares his transition from working as an executive chef in a hotel to launching his successful food truck and opening a new restaurant. We discuss the challenges posed by COVID-19, the importance of community support among chefs, and the critical role of service in the dining experience.In this episode:• Chef Kyle's culinary journey from a stable job to entrepreneurship • The impact of COVID-19 on the hospitality industry&...

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27:05

Tasting Tradition: The Art of Authentic Italian with...

Burnt Hands Perspective ·

2025/01/10

Send us a textThis episode explores the essence of Italian culinary traditions through insightful dialogue with Chef/Owner Terry Tarantino at his resturaurant La Dolce Vita Bistro in the heart of Little Italy in Cleveland, OH. By emphasizing quality ingredients, cooking techniques, and the importance of heritage, listeners gain a deeper understanding of what makes authentic Italian cuisine truly special. This was a raw, on the go podcast episode with Chef Tony that captures the true heart of ...

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53:54

Ep 18 - Breaking Barriers and Uncorking Opportunity...

Burnt Hands Perspective ·

2025/01/03

Send us a textThis episode features an inspiring conversation about women in the wine industry, sharing personal stories and experiences from the guests as they navigate a male-dominated field. The panel discusses challenges such as gender bias, pay discrepancies, and the importance of mentorship while emphasizing the growth and empowerment of women in wine.• Personal journeys of the panelists into the wine industry• Discussion on gender bias and pay disparities in wine professions• Emphasis ...

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79 results

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