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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

21:24

This Grandmother's EPIC Comeback: Opera Singer →...

Burnt Hands Perspective ·

2025/12/19

Send us a text 🔥 LEGENDARY Interview! Meet Rebecka Evans - the 65-year-old POWERHOUSE who's redefining what's possible! From starting a blog in her 50's to Food Network and Master Chef, Rebecka redefines the fact that age is just a number and you can reinvent yourself at any age! Rebecka's INSANE Journey: ✅ Professional opera singer for 18 years ✅ BACON WORLD CHAMPION at World Food Championships ✅ Beat Steven Coe (who beat Bobby Flay TWICE!) ✅ First person EVER to tell Gordon Ramsay to

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16:14

Food Network Star Exposes The Truth About American...

Burnt Hands Perspective ·

2025/12/12

Send us a text We sit down with Chef Eric Greenspan, who rebuilt American cheese with real dairy and zero fillers, then chose craft over cameras to grow a product, launch kitchens, and return to the line with a new Hollywood deli. This is a raw and unfiltered talk on distribution, brand, and why skill beats clout. • origin and decline of American cheese • building a premium slice with aged cheddar, cream, and butter • how sodium citrate works without fillers • distribution through Chef...

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18:43

Hot Sauce On A Banana, What REALLY Happens on Man Vs....

Burnt Hands Perspective ·

2025/12/05

Send us a text 🔥 HOLY MOLY! We just sat down with Casey Webb from Man vs Food, and things got SPICY! In this EXCLUSIVE interview, Casey reveals: ✅ Behind-the-scenes secrets from 90 episodes of Man vs Food ✅ Why he put hot sauce on a BANANA (yes, really!) ✅ His journey from dishwasher to TV star ✅ The REAL truth about those insane food challenges ✅ His NEW homemade hot sauce business (Casey Webb's Inferno) PLUS: Casey's hilarious reaction when he tries hot sauce on a banana LIVE! You ...

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17:53

A Self-Taught Cook Explains How Food Became The Path...

Burnt Hands Perspective ·

2025/11/24

Send us a text World Food Chats....We sat down with Max (who helped get his team to World Food Champ status), a self-taught cook who moved from corporate banking to a community-first kitchen, finding focus, purpose, and mental health through complex, science-driven cooking. Along the way, we talk travel, technique, risk, and why authentic growth beats vanity metrics. • starting a food page to live in the present • cooking complex Asian dishes from scratch • giving away food to neighbors and ...

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45:26

From Line Cook To Food Rep: How a chef's disipline...

Burnt Hands Perspective ·

2025/11/22

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...

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19:11

From Foster Homes to Top-Rated Chef: Integrity,...

Burnt Hands Perspective ·

2025/10/31

Send us a text A bad fish shows up two hours into the final. Cameras are rolling, adrenaline is high, and the plan is crumbling. Chef James tosses the Opa in the trash, pivots to halibut, and tells the judges the truth. He misses the grand prize by a quarter of a point...and walks away with something he’ll never trade: a compass set to integrity. We sit down with James at the World Food Championships to unpack how a career built on competition transformed into a life anchored in purpose. He ...

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37:20

How The Hells Angels Move 100,000 Pounds Of Food And...

Burnt Hands Perspective ·

2025/10/29

Send us a text Watch a city rally behind one simple promise: everyone deserves to eat. We sit down with the Foodbank’s president and CEO to unpack how a 54-hour push called The Mayflower Marathon becomes a lightning-fast pipeline of meals, 220,000 pounds collected in three days and out the door before Thanksgiving. The twist that makes it work: 200–300 riders from motorcycle clubs, including our host, Chef Tony's, Hells Angels chapter, coordinating six tractor trailers, partnering with Kroger...

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37:10

From Hurricane Katrina to 30 Million Meals: How Mercy...

Burnt Hands Perspective ·

2025/10/24

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...

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22:31

From MS diagnosis to World Food Champion: how...

Burnt Hands Perspective ·

2025/10/17

Send us a text The championship ring catches your eye first, but the story behind it is what sticks: a mother of four who stared down an MS diagnosis, reshaped her life with protein-forward eating and training, and found strength, physical and mental, standing over open flames. Sunny Lynn, the force behind Grill Fit, joins us at the World Food Championships to show how live-fire cooking can be the most flavorful and sustainable path to health when you respect the science and keep the focus on...

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38:42

From Line Cook to COO - Protecting your brand and the...

Burnt Hands Perspective ·

2025/10/11

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 ...

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21:47

Houston chef's taco empire; how to stand out, why...

Burnt Hands Perspective ·

2025/10/06

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 ...

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41:41

Influencers in Food: Growing Your Social Media...

Burnt Hands Perspective ·

2025/09/27

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...

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38:56

I Know the Owner, VIPs, Kids: Customer Entitlement In...

Burnt Hands Perspective ·

2025/09/20

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...

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46:17

How to Scale Your Business Without Losing Your Mind -...

Burnt Hands Perspective ·

2025/09/13

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...

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26:11

Restaurant Reality Check for Vegans, Vegetarians, and...

Burnt Hands Perspective ·

2025/09/05

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...

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40:18

AMA [Ask Me Anything] - Uncensored Kitchen Talk: From...

Burnt Hands Perspective ·

2025/08/30

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...

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51:18

Uncorking 37 years of Wine Knowledge w/ Master Somm...

Burnt Hands Perspective ·

2025/08/15

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...

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39:47

The Burnt Kitchen: Rebuilding After Disaster and What...

Burnt Hands Perspective ·

2025/08/08

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...

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38:33

Design Secrets: The Art of Designing Restaurant...

Burnt Hands Perspective ·

2025/08/01

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...

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37:05

Edibles Are Safer Than Oreos? Behind the Scenes of...

Burnt Hands Perspective ·

2025/07/25

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...

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76 results

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