Hot Off the Press Podcast

Welcome to the Raw Ingredients podcast with your host, Chef "Panini" Pete Blohme! In this episode, Chef Pete is joined by special guest Chef Bell as they explore the diverse career paths available in the culinary world. With decades of combined experience in the industry, Chef Pete and Chef Bell discuss the various career options available to aspiring chefs, including catering, personal chef services, culinary education, and more. Throughout the episode, they provide valuable insights on the challenges and rewards of each path, offering practical advice and tips for those looking to pursue a career in the culinary arts. They also share their personal experiences, from traveling the world to hone their craft to working with high-end clients. Whether you're just starting out or a seasoned professional, this episode of Raw Ingredients is a must-listen for anyone interested in a career in the culinary world. So tune in, relax, and join Chef Pete and Chef Bell as they explore the many different paths that can lead to a successful and fulfilling career in food.  

Welcome to the Raw Ingredients podcast, a show that delves into the world of culinary arts with some of the most innovative chefs and food enthusiasts. Hosted by Chef "Panini" Pete Blohme, this episode features a special guest, Eric Rivera, founder of the Vintage Hospitality Group in Montgomery, Alabama. In this episode, Eric shares his journey as a chef and entrepreneur, from running hotel restaurants to creating one of the most innovative restaurant groups in Alabama. Listeners will hear about Eric's passion for bringing diverse flavors and techniques to the table and how he incorporates his multicultural background into his cooking. As two chefs who are committed to creating unforgettable dining experiences, Eric and Pete discuss the art of menu planning and the importance of using fresh, locally-sourced ingredients. The conversation also touches on how to create a dining experience that not only tastes great but also tells a story and creates a lasting memory. Throughout the episode, the discussion also delves into Eric's unique approach to hospitality and how he creates a warm, welcoming atmosphere for guests. Listeners will learn about the challenges of running a restaurant group during a pandemic and how Eric has adapted to the changing landscape of the industry. So join Chef "Panini" Pete Blohme and Eric Rivera on this delicious journey as they explore the raw ingredients of culinary excellence on the Raw Ingredients podcast.  

Welcome to the Raw Ingredients Podcast with our host, Chef "Panini" Pete Blohme, and today we are honored to have Monti Carlo, a finalist on Master Chef, and that is just the start of her cooking career, as our special guest. In this episode, Monti Carlo shares her incredible journey from auditioning for Master Chef just to earn $50 for being on camera to becoming a culinary professional who is a member of the prestigious James Beard Association, promoting inclusion in the industry. We discuss the importance of taking every opportunity that comes your way and how hard work, persistence, and a positive attitude can help you achieve your dreams. As two chefs with different backgrounds, we also explore the art of fusion cooking and how to blend diverse flavors and techniques in the kitchen. We touch on the significance of using fresh, high-quality ingredients and the importance of sourcing them sustainably. Throughout the episode, we discuss Monti Carlo's passion for teaching others how to cook and her book which is scheduled to release spring 2025 which tells her story of bringing more inclusivity to the culinary world. We also talk about how she uses her platform to inspire and mentor young chefs and promote diversity in the culinary industry. So, join us on this inspiring journey as we explore the raw ingredients of culinary excellence with Monti Carlo on the Raw Ingredients podcast. https://www.instagram.com/themonticarlo

  Are you mired in a moor of mediocre? Do you long for the glories and triumphs of days past but lack the knowledge and know-how you need to make everything old new again? Well, listeners, you're in luck this week because for the low, low cost of … well, absolutely nothing … on this week's Raw Ingredients Podcast, Chef Pete has an off-the-menu special that is tailor-made to satisfy your appetite for amazing advice - it's the charismatic and riveting Kayla Robison, the chef and culinary influencer that was the driving force behind pushing the renowned Arnold's of Cincinnati from the plateau it found itself on for years into an enigmatic eatery celebrating a brand new heyday. Chef Kayla and Chef Pete will give you the recipe for revitalization that you crave - with such daring ingredients including the classic rebranding, the mildly difficult menu redesign, the crowd-pleasing community outreach and so much more - no matter what your vocation may be, the tips, tools and tricks the chefs will prepare for you this week will be a constant staple for you and your business. So, don't you want to listen in and figure out how to step your game up from “Meh” to “Mmmmm” - of course you do. Grab your plate and settle in for a heaping helping of this week's Raw Ingredients Podcast - you'll be glad you save room for this much-needed meal of a show. https://www.instagram.com/commandernbeef/ https://www.tiktok.com/@commandernbeef?_t=8bnN61LaCSY&_r=1

There's a lot of famous Browns out there - from Bad, Bad Leroy to kid detective Encyclopedia, Godfather of Soul James to Stranger Things' Millie Bobby - but this week, Chef Pete sits down with one of the best Browns of them all … Friend of the Podcast Todd “Get Around” Brown. Get Around Brown has … well … gotten around as a chef, caterer and restaurant consultant, so he has relevant and useful experience in almost every aspect of the industry and he and Chef Pete talk about his experiences, influences and the challenges facing the culinary industry today. Get Around's passion for the culinary arts certainly shines through during this entire episode, so grab a plate and hunker down for a heaping helping of this week's Raw Ingredients podcast.   https://www.instagram.com/getaroundbrown https://getaroundbrown.com https://getaroundbrown.com/social-media  

  In this episode of Raw Ingredients, host Pete Blohme sits down with acclaimed chef and restaurateur Jay Hajj to explore the culinary world and discuss the art of cooking. Jay Hajj is the owner of the popular Boston-based restaurant, Mike's City Diner, and has been featured on numerous food shows, including Food Network's "Diners, Drive-Ins and Dives." Pete and Jay delve into the challenges and rewards of running a successful restaurant, and how Jay's Lebanese heritage has influenced his cooking style. They discuss the importance of fresh, locally sourced ingredients and the impact of food on our overall health and well-being. Throughout the episode, Jay shares stories from his many years in the restaurant industry, including his experience cooking for celebrities like Taylor Swift and Kevin Bacon. He also offers valuable advice for aspiring chefs and restaurant owners, emphasizing the importance of hard work, perseverance, and a deep love of food. Whether you're a professional chef or just a home cook looking to improve your skills, this episode of Raw Ingredients offers a wealth of knowledge and inspiration from one of the industry's most respected and talented chefs. https://www.instagram.com/jay.hajj/ https://supportlrc.app/donate/ https://www.amazon.com/Beirut-Boston-Cookbook-Rags-Restaurants/dp/1624143423 https://www.mikescitydiner.com/  

What do you know about Bulgaria? That it is the oldest country in Europe? That it has over 40,000 cultural landmarks? That it is the birthplace of yogurt? Well, maybe you knew none of those things, but after this week's episode of the Raw Ingredients Podcast, you'll know all about this beauty of the Balkans after enjoying Chef Pete's amazing chat with Chef Nina Manchev from Las Vegas' Forte Tapas. Get ready for an all-encompassing conversation about the importance of seasonal and local produce, regional herbs and spices you'll want to stock your pantry with. They'll also discuss how challenging bringing another country's cuisine to the American table can be, as well as the cultural significance of being able to celebrate the cuisine of your homeland. So, grab a plate and get ready to tuck in for this week's Raw Ingredients Podcast. https://www.instagram.com/nina_manchev/?hl=en https://www.instagram.com/fortetapas/?hl=en https://www.barforte.com/ https://www.facebook.com/forte.tapas/ https://www.youtube.com/user/ForteTapas

We've got an interesting invitee on this week's Raw Ingredients podcast, as Chef Pete sits down with a fellow chef who has the honor of being a famous first - hailing from the great state of New Jersey, where he owns and operates the landmark Bayway Diner - it's Chef Michael Giunta, whose Bayway Diner was the first restaurant ever featured on the iconic Food Network series “Diners, Drive-Ins and Dives” (and a shoutout to Best Friend of the Pod Guy Fieri, of course).   From learning the craft at legendary culinary haunts that included Le Jardin and The Greenhouse to owning his own successful restaurant and catering business, Chef Mike certainly know his way around a kitchen and is known for his culinary artistry, his willingness to innovate and try new things, and his stick-to-it-ive-ness that has helped him persevere throughout his storied career. You'll enjoy hearing his inspirational insights and sensational stories as he and Chef Pete talk about what it takes to go the distance in the crazy culinary game.   So, tie that napkin around your neck, listeners, and get ready for a heaping helping of this week's Raw Ingredients Podcast. https://baywaycatering.com/  

From her start at Bennigan's to winning a James Beard Award for Best Midwest Chef, this week's special guest on The Raw Ingredients podcast has gone the distance, shown persistence and is a model example for showing what a can-do attitude can, indeed, do - it's the owner and executive chef of the renowned Belfry restaurant in Kansas City - Friend of the Show Celina Tio.   Celina has worked in almost every possible part of the culinary world and has steadily risen through the ranks to earn her award-winning status, so she and Chef Pete have a meaningful discussion about how to mentor the next generation of upcoming chefs and culinary artists and making sure to actively promote diversity and inclusiveness as the absolute necessities they are. Creating positive and supportive work environments doesn't just happen naturally, so the chefs will have you some great recipes to cook up a quality workplace that will have employees beating down your doors to come and join.   This week's episode is one that should not be missed, so grab your plate and come on in to this week's Raw Ingredients podcast - where we always leave you wanting more.   https://www.instagram.com/celinatio/   https://twitter.com/celinatio   http://www.thebelfrylounge.com/   https://www.facebook.com/thebelfrylounge

El Pollo may be Loco, but this week's special guest for The Raw Ingredients is far from Loco in her dedication and drive to continue to develop new ideas and opportunities within the food industry - it's Heather Gardea, Vice President of Research and Development for El Pollo Loco.   Heather, a fellow CIA alumna, and Chef Pete have a free-ranging, wide-spanning conversation about the food industry at large and the many different ways people can be a part of that ever-expanding economic driver. Whether its farm to table, production, distribution, food science and technology, sustainability ... the industry of eating is as expansive as the waists of those of us who help fuel that industry. Heather provides a great perspective of what the industry as a whole looks like and she and Chef Pete will show you that working in the culinary arts is a lot more than just making and serving food.   So, grab a plate and dig in to this week's episode of The Raw Ingredients - we always leave you hungry for more.   https://www.linkedin.com/in/heather-gardea-6a491010/  

Loyal listeners and Friends of the Podcast, get out your Sunday best for this week's episode of the Raw Ingredients Podcast because we're having the best sort of event possible - not a just a swell shindig, not just a bountiful box social or a festive fete ... no, it's the best sort of get-together because it's an "Aarti Party" with Chef Pete and this week's special guest - celebrated chef and television hostess with the mostest, the amazing Aarti Sequeria.   As the winner of Season 6 of the Food Network reality show staple "The Next Food Network Star," Chef Aarti has been there, seen that and done it all - private chef, caterer, cookbook author, television personality and arguably the greatest judge on the dais for "Guy's Grocery Games." And she and Chef Pete have a great conversation about something that all of us experience in our worlds from time to time that has to be dealt with - chaos. Through their conversation, Chef Aarti helps to paint an auditory picture of how to weave and construct beauty and meaning from the swirling vortex of chaos and how to go from strugglin' to husslin'.   Consider these notes your official invitation to come join what will be a marvelous party with a little extra lagniappe of life advice. Here's cheers, listeners.   https://aartisequeira.com/   Instagram Twitter  Facebook

It's always important to have self-confidence, to be able to know and believe that you have the strength and ability to rise to any challenge before you - we can all agree that's a positive, right? But what happens when self-confidence turns into pompous self-absorption and our egos outpace our ability - thankfully, we have the perfect guide to answer this age-old question with Chef Pete on this week's Raw Ingredients Podcast - the ever-exceptional restaurateur and television personality Chef Maneet Chauhan.   Born in Amritsar India, Chef Maneet has run the gamut from her humble beginnings at various hotels and restaurants back in India to graduating with honors from the Culinary Institute of America (also Chef Pete's alma mater) to opening her own ridiculously amazing restaurant Chauhan Ale and Masala House in Nashville ... oh, and also competing on a little show you may have heard of before ... "Iron Chef America." That's right, y'all - we have a Kitchen Stadium gladiator on the pod this week, so you know it's gonna be a good one.   But even with all of her honors, accolades and achievements, Chef Maneet exudes the essence of why taming the ego and highlighting humility are absolutely vital keys to success in any field. She'll hit us with some best practices to be our best selves without reaching the braggadocious and borish. Leave some extra room on your auditory plate for this week's episode - you'll want to have a double helping of this week's show.   https://www.morphhospitality.com/   https://www.instagram.com/maneetchauhan/   https://www.facebook.com/chefmaneetchauhan   https://twitter.com/ManeetChauhan

This week, Chef Pete brings you one of the most interesting individuals to ever grace The Raw Ingredients Podcast - the man, the myth, the legend ... both in his own mind and just in general ... it's nationally syndicated radio show host Terry Jaymes of the "Lex and Terry Radio Network" fame. You've often heard the phrase "The struggle is real," but no one has had real struggle like Terry Jaymes and still come through it all to turn failure into success each and every time - whether his (mis)adventures in the game of basketball, losing his dream job in the middle of trying to buy a new house for his family, failing to keep a major market radio job and getting fired twice in Dallas (at least they didn't shoot him like they did J.R. Ewing?) ... our man Terry has seen it all and been through it all, and he's bringing his wisdom, wit and a bit of whimsy to us all. He and Chef Pete talk about his amazing abilities to pull success from the jaws of failure in a free-wheeling, fun to listen to episode that you surely do not want to miss. So, sit down, grab a plate and get ready for a satisfying episode of The Raw Ingredients Podcast. https://www.terryjaymes.com/ Instagram Facebook Twitter     

We're normally pretty humorous and cute with these notes here every week, but with this week's focal topic being mental health and taking time to take care of yourself, we thought it best to drop the schtick and focus on the importance of this issue and this week's guest, Tokiwa Sears, who fully understands the burnout and issues facing the food and drink industry.   Sears is the head mixologist for the iconic and James Beard Award-winning One Flew South at the Atlanta Airport. Both she and Chef Pete aren't afraid to talk about the culinary world's seldom discussed secret of burnout and mental health concerns, and Sears even shares what she went through in 2020 when she exited bartending in order to take time for self-care and self-assessment. And while that might not be an option for everyone, she and Chef Pete will talk about ways any and all of us can take of ourselves amidst the hustle and bustle of our work and personal lives.   Do yourself a favor and check out this week's episode of The Raw Ingredients - mental health issues affect each and every one of us from time to time, and the tips you glean from here may well help you help others or yourself sometime in the future.

He's a frequent Food Network regular. An award-winning cookbook writer. A digital series host. A frequent talk show guest. One of People Magazine's "Sexiest Chefs Alive." And the first-ever two-time champion of the "Chopped" TV series. Figure out who this week's guest is? Of course, it had to be the man, the myth, the legend Chef James Briscione blessing us with his presence this week's episode of The Raw Ingredients. Chef Pete and Chef James will take you on a tonal trip through Chef James' life and career where you'll learn that you can't shortcut the seasons of your life where you're meant to grind it out - it's that grinding that gives us the finished, polished edges that make us better than we were. They'll also focus on earning respect through a method that sounds simple but is not the path for the lazy and undedicated - it's called work, hard work and showing your team that you aren't afraid to trudge down into the trenches and muck in with them. So, get ready to be given a lifetime's worth of lessons from the Chef who is Bringing Sexy Back and Good Work Ethic Back - you know you're gonna wanna dig in on this week's episode. https://www.instagram.com/jamesbriscione/?hl=en https://angelenaspensacola.com/about/ https://www.simonandschuster.com/books/Just-Married-and-Cooking/Brooke-Parkhurst/9781451625578

This week on The Raw Ingredients Podcast, we've got a great treat for all you loyal listeners straight out of Philly, PA - no, not the Fresh Prince who was West Philadelphia born and raised, if we remember correctly - it's the hilarious and hard-working Chef Brian Duffy, the foremost public figure rocking the surname Duffy in America today (Sorry, Patrick Duffy, but you haven't really done much since "Step by Step" in the 1990s ... and we don't count the TNT "Dallas" reboot nonsense. Do better).   Chefs Pete and Brian talk the talk about walking the walk, as we learn about how Chef Brian's origin story with his culinary career got started through the quintessential Sunday night dinners he enjoyed with his Irish-Italian family. That love and passion for good food and comradery is what spurred his awesome adventures throughout his career and whether it was learning under a James Beard Award-winning chef at The Four Seasons in Philadelphia, creating and crafting the "New Celtic" cuisine, rescuing bars on a certain television show about rescuing bars or building his own brand to create "Duffified Spaces" across the globe, everyone can enjoy and engage with Chef Brian's terrific tales.   So, grab your silverware and settle in for a good, long dinner of delightful dialogue - you won't want to miss a single Duffified dish on this week's episode. @myworldchef Tiktok, Instagram, Facebook  https://chefbrianduffy.com/ https://www.myworldchef.com/ https://www.barandrestaurantexpo.com/  

Now, normally when the word "boards" comes up in conversation on our show, it's of course going to be a congenial chat about charcuterie - the bougie meat and cheese boards that people love to nosh on but can't pronounce or spell to save their lives. But this week, the Boards in question are Kodiak Boards made by Bear Walker Industries and this week's special guest Bear Walker - and while you could perhaps use them as interesting plating for a capicola or a nice hard smoked gouda, it's probably best to use them for their recommended usage: stunning skateboards that are both fully functional and amazing artwork.   Whether it's serving food with love from your kitchen that turns into a restaurant empire or taking a college art project and working your way up into a full-fledged industry and business, there's a key ingredient you've got to have - passion. Chef Pete and Bear talk about how passion can help fuel the fires that turn craft and talent into bona fide business. They'll also teach us that failure isn't final - it's an interesting opportunity to learn and grow.   Strap on a helmet and get ready to grind on this week's Raw Ingredients Podcast - it'll be great and gnarly (Apologies from the writing staff this week ... our knowledge of skater culture and slang began and ended with the cult classic 1986 Josh Brolin film "Thrashin" ... and that Avril Lavigne song from the early '00s).   P.S. Chef Pete's new book "Spatula Success" has hit the shelves so visit chefpaninipete.com to find out more about this rad book.

In life, sometimes we are lucky enough to come across a truly great human being, a sort of person who fits the trope of the "Renaissance Man," someone who has a vast amount of knowledge, expertise and wisdom in a large number of different fields - and this week on The Raw Ingredients, Chef Pete is serving straight to your table a sit-down session with just such a man - his fellow CIA alum Mike Finelli. Mike has run the gamut of the gastronomical game so when he talks, he means business (and having an actual business degree from Fordham doesn't hurt there either). While we normally get to chew and chat with current chefs and culinary characters, Mike's conversation with Chef Pete shows us that sometimes even our podcast has to come out of the kitchen once and a while and see the larger world that is the complete culinary industry - and Mike's long and winding journey to where he is now is an amazing look at achieving your dreams and being open to where the world may take you, which, in his case, meant a nice Italian excursion that you'll be glad you go to enjoy. Because a restaurant isn't just a restaurant - like Mike tells us, it's every business out there all rolled up into one so this episode is a full five-course meal for each and every eager entrepreneur out there to taste and enjoy,. And, last but certainly not least, we want to be sure to announce that Chef Pete's new book "Spatula Success" has hit the shelves so visit chefpaninipete.com to find out more about this terrific tome that you will be delighted to devour. https://www.linkedin.com/in/michael-finelli-31117740/  

America may be divided in a lot of different ways but there's at least one thing that we can all agree on - a deep and abiding love for barbecue. (Just don't get into the regional “Here's how WE prepare it argument,” or Kansas City, Memphis, Texas and the Carolinas will come out swinging… and that's just the first tier)   So, who better to procure for this week's Raw Ingredients podcast than one of the men responsible for spreading the Gospel of Good BBQ, the Prophet of Pulled Pork himself - Mike Fernandez, one of the founders of Moe's Original BBQ.   Chef Pete whips up a tasty episode with Mike this week, as he takes us from Moe's slow-cooked start with a street-side smoker, a group of guys and a dream to a multimillion dollar BBQ empire among the Top 10 in the entire country. He and Chef Pete will give you the recipe for figuring out how to make your dreams come true, too - and, spoiler alert, it's putting in the time, the effort and the sweat equity, an ingredient in successful business just like smoked paprika is in … well, really, anything that tastes good.   You'll leave listening to this week's episode feeling inspired and motivated … and probably slightly hungry for some quality smoked meats, so grab your plate and fill it full of this week's Raw Ingredients Podcast.   https://www.moesoriginalbbq.com/history  

Well, loyal listeners, we have got quite the amuse-bouche for you this week, one that is literally the top of the tops in the culinary circle - it's Top Chef Season 16 winner and Alabama's own Kelsey Barnard Clark here to share her wisdom and wit with Chef Pete. On this week's episode of The Raw Ingredients Podcast, we chew the fat with the famous fan favorite Chef Kelsey, the first Southerner to bring home that coveted TV title. From her start in high-end catering during her teenage years (including solo catering an entire wedding at the age of 15) and graduating from the Culinary Institute of America to working at some of New York City's marquis Michelin-star eateries like Cafe Boulud under Gavin Kaysen and Dovetail with John Fraser, her gastronomic grounding in Southern cuisine pairs perfectly with the classic French techniques she has learned along her journey to create nouveau food forms that never fail to please. She's currently the Queen of Cuisine in Dothan, Alabama, with her catering company, Kelsey Barnard Catering and restaurant KBC, nestled in the historic downtown area. With a book coming out soon and a new restaurant idea coming to fruition, we're lucky to have her get to chat here with Chef Pete, as the two discuss one of the keys to having a solid career and life: it's not about how you look to others, it's about doing the job and doing it right. So, "Bonjour" and "Hey, y'all," come listen in and load up on all the fixins in this week's Raw Ingredients Podcast.   https://chefkbc.com/about https://www.instagram.com/kelseybarnardclark/ https://www.eatkbc.com/

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This week's episode is smokin' hot, so if grilling and barbecuing lights your fire, you're going to especially love it, as Chef Pete sits down with the Mama of Meats Misty Bachero - best known on Instagram as the popular account Seattle Butcher's Wife, where she shares and showcases smokin' and sizzlin' sustenance to over 50,000 people across the globe and schools them on how simple it is to start cooking with live fire. Of course, she has bone-a fide credentials in the metier of meats, as her husband Angelo is a fourth-generation butcher boss at Mondo & Sons, home of the famous and well-loved Banchero sausage that remains a highly-guarded family secret that should be put in the vault with the Original Coca-Cola recipe and the Colonel's 13 herbs and spices. They also custom-craft hams, bacon and other mouthwatering meat products while also making sure everything stays as sustainable and locally sourced as possible. Misty talks to Chef Pete about how she got going in the grilling game, when she grabbed hold of a Traeger grill and it ... literally lit a fire for her to share her culinary creations and spotlight the family business and the hard work generations of Bancheros have put into it. And it's important to Misty to be a woman in the grilling and chilling world, as she feels that what she does helps more women feel more comfortable and confident in using a grill or smoker - the Spice Girls had "Girl Power"; should Misty's be "Grill Power"? "Grill Girl Power"? Let us know in the comments... Misty also takes on her role as the baroness of branding, taking you through ways to get support for your brand, collaboration advice and how to blend your brand with other partners while still keeping your individual feel and flavor - and she reminds us all that what we do should be about passion and love, not just making a buck or two. This week's episode is stuffed full of spicy, smoky sweetness, so sit down and enjoy the experience.   Connect with Misty Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Grab your glass and let's raise a toast for this week's special guest Michael Tipps, master mixologist and expert from the hit TV show "Bar Rescue," as he and our humble host Panini Pete pop some bottles and serve up some sensational soundbytes that will be a handcrafted cocktail for your ears. With over 26 years of experience in the hospitality world throughout hotels, restaurants, bars and nightclubs - our guy Michael has done it all, from tending bar to managing some of the country's biggest and best venues. His story starts in South Florida, where he quickly rose through the ranks in an assortment of front of house positions in the food and libation game, but young Michael had his sights set on the capital of the culinary world: New York City. At the tender age of 19, he packed up and headed to the Big Apple, eventually landing a grand gig behind the bar at the prestigious Tribeca Grand Hotel. Through hard work and his inherent skills and unique abilities, this wunderkind was whisked into a plum managerial role - not an easy feat for someone so young - and he wowed the brass by creating and implementing multiple food and beverage programs that increased revenue while decreasing costs ... but without sacrificing quality. His innovations in improving guest services and getting greater returns from his staff are tremendous tips that shouldn't be missed. And, of course, he then heads to "Bar Rescue," but his champagne dreams of TV stardom and fame turn to warm beer realities after he has to leave the show. Down and out, he's not too proud to admit he had to beg for bar and hosting jobs for pennies on the dollar to try to get back on his feet. But, our boy Michael ain't a quitter - and through hard work and getting his hands dirty, he's got up out of the gastro gutter and slugged his way back to being the best and brightest in the bartending business. He maneuvered his way into the "Mixology" craze through the help and guidance of Sasha Petraske (of Milk & Honey fame, of course) and used his sharp mind and hardworking hands to bring the class back to the classic cocktail. Now, he travels all over the country, sharing his wisdom as a consultant to help every eatery he can find ways to construct captivating culinary and cocktail creations while also building a better sense of how to serve their community better. The shots of savvy suggestions he serves about entrepreneurial spirit, investing intentionally, and the art of serving will have you clamoring for one more round before the podcast hits last call. And, don't worry - you won't need a chaser for this week's episode: from start to finish, it goes down smooth and sweet. Here's cheers!   Connect with Michael: Instagram Invictus Hospitality Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

This week's episode features a guest that has an important connection to Chef Pete's life and ... well... to people who love paninis in general since he's apparently related to the guy who invented our favorite pressed sandwich: Chef Brent Lahaye, owner of Noodles Panini in Fort Lauderdale. His career is a family tradition, as his dad is one of the founders of the legendary Fort Lauderdale spot and Florida icon "Shooters on the Water," which has a special place in our host's history, as Chef Pete worked there early in his career as a busboy. Brent began his career working at "Club Dallas," his father's night club and then joined the team that helped launch the Shooters restaurant, which continues to set the Florida culinary world ablaze year after year. But, he and Chef Pete will go into their shared history with that benevolent bar and institution in a way that will make you feel reminiscent of a good ol' fashioned family reunion - without the worry of Aunt Mildred and her nasty potato salad with the raisins in it. Brent will also discuss his culinary school journey and several other stops along the way (you know we're #TeamNoSpoilers here) before opening Noodles Panini, a place of his own that he might have had an old friend come to help advise him with along the way ... couldn't possibly think of who that might be, but his name might rhyme with Shmanini Shmete. Apart from the tidal wave of nostalgia in this week's episode, you'll also get advice on how to navigate the path to your desires and how to build the business of your dreams even while fighting the vampires of self-doubt, lack of fulfillment and decision questioning. You definitely don't want to be the only family member not at the old homestead for this week's The Raw Ingredients, so go throw on your reunion t-shirt, come on down, grab a plate and get ready for some hemming, hawing, hilarity and helpful hints. And we'll make sure Aunt Mildred can't get in - seriously, that potato salad might actually be a war crime...   Connect with Brent: Noodles Panini Website Noodles Panini Instagram Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

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This week on The Raw Ingredients, Chef Pete shoots straight with a lady who truly is the Service in Food Service - the glorious Gloria Chabot - as they get to chew and chat about her 40-plus year expedition throughout the hills and valleys ... and Taverns on the Green ... of the food industry. Gloria knew she loved food service at a young age, but almost didn't enter the culinary kingdom because she wanted to be a teacher (We think she would have made a great teacher, but education's loss is culinary arts' gain). Thankfully, before she made the choice to teach the children well, high school aged Gloria got some good guidance from the great Chef Joe Baum, the CEO and Chef of landmark New York high-class icons Tavern on the Green and Windows on the World (Tavern on the Green was even featured in the cinematic classic Ghostbusters - you know you've made it in the gourmet game when your restaurant is in a film where Bill Murray battles ghosts and cracks wise ... even if your restaurant is the site where Rick Moranis' character gets turned into some kind of demon dog thing). From Chef Baum's good advice, she went on to the prestigious Johnson and Wales University, one of the crown jewels of culinary education, and has worked her way up the food industry ladder rung after rung ever since. From her roles at some major and popular restaurants to her providing perfect provisions and peace for all of her partners with food service mainstay Sodexo, Gloria's story is an epic journey that you will be educated, enlightened and entertained by, even if you aren't in the eatery employ. Her recipes for success in food service include teamwork, consistency, and, above all, abundant kindness that has helped her in a career where doors have opened that never seemed possible for her. And Pete's ol' pal Food Network legend and denizen of Diners, Drive-Ins and Dives Guy Fieri just might come up in the conversation - so we guess you'll have to listen to find out, won't you? Don't you dare pass this podcast plate - take a heaping helping of this week's episode and enjoy our scrumptious sermonizing. Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink, Connect with Gloria: Instagram , Facebook, Twitter

Executive Chef, "Private Chef to The Stars" & Author of "Beyond My Chef Coat" Kevin Des Chenes has over 24 years of experience in the Hospitality industry. He was named "Top Chef" by Las Vegas Food & Wine and is the winner of "Top Celebrity Chef Showdown" He has been a Chef Expert for Gordon Ramsey and appeared as a Featured Chef on Food Network's Chef Wanted, Great Food Truck Race & Beat Bobby Flay, as well as The Today Show, Nationally Syndicated Better Show, CT Style, Pickler & Ben, Fox Morning Show & The Rhode Show among others. He is also an advocate for such charities as Boston Children's Hospital & The Light Foundation.Chef Kevin's creativity in the kitchen & on the screen has not gone unnoticed. Having served as Executive Chef at such New England landmarks as 156 Bistro, Centro Martini & Washington Square Tavern, He has since Launched a successful Private Chef Company and is one of the most sought after Chef's in the industry, working with some great people including; John Legend, Giuliana Rancic, Kathie Lee & Hoda, Isiah Thomas, Jim Courier, Little Big Town, Various New England Patriots & Red Sox players and coaches, among others. You never know what he'll do next so keep your eyes peeled for this seasoned Chef, and if you find him in a city near you take your taste buds on an Epic Journey with Chef Kev D. Kevin's journey begins with cooking with his grandmother preparing family meals which set the tone for the rest of his life. What Kevin is passionate about still today is bringing people together around a good meal. Kevin and Pete talk about so many things on this episode that are valuable for everyone. Topics on today's episode are networking, conflict resolution, adjusting on the fly, building a brand and so much more that will help you gain the raw ingredients to be successful.   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink, Connect With Kevin: Website, Instagram

Jamie is an entrepreneur, businessman, author and, of course, one of the sons of Southern cooking and lifestyle icon Paula Deen. With his mother and brother Bobby, they helped put Savannah cuisine into the national spotlight with the world-famous restaurant The Lady & Sons that had its humble beginnings as a bag lunch business in its early days. Not satisfied with just helping run one of the South's most successful restaurants, Jamie also owns Paula Deen's Creek House in Savannah, he and his famed family have been on several Food Network shows throughout the years, and he has written four books with his brother and 2013's Good Food solo, which is definitely a read you won't want to put down until you finish it. You'll love Pete's talk with Jamie this week as they dine on a variety of delicious details: whether its Jamie's humble beginnings in the food industry at 15 years old at a car auction house grilling up burgers, helping his mother go door-to-door across Savannah asking folks if they wanted to buy any of their home-cooked food for their start-up catering service "The Bag Lady" (Pro tip: if Paula Deen or any Deen family member shows up at your door asking if you want to buy their home-cooked food, you always, always say YES!) to building a Southern food syndicate that keeps satisfying and going strong. Jamie's tales of grit, drive and determination are a must-listen for any restaurant owner who needs that bit of inspiration to keep pushing forward - or anyone who needs a little life coaching on what it means to work hard and never give up. And, as we learn from the first-born Deen son, there is no such thing as instant success overnight - it takes time, talent, effort and hard work to build the foundation on which a culinary and cultural empire can be born. And don't miss Jamie's great guidance on attracting and keeping good employees - as he's had some of the folks working with him be a part of their Deen family for over two decades. These wise words aren't just for the restaurant ringleaders - there's a clear recipe for success here that any engaging enterprise definitely needs to know. We hope this is enough to whet your auditory appetite because this week's The Raw Ingredients isn't just an amuse bouche - it's the whole darn meal, Southern fried and Deen approved, so you know it'll be finger-lickin' good.   Connect with Jamie: Paula Deen Cooperation Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Having trouble building a brand or staying on track with your existing brand? Grab your spoon and dig into this week's episode of The Raw Ingredients, as Chef Pete Blohme sits down for a session with Brand Man of the Beach Brian Harsany, co-owner of four beloved Orange Beach mainstays – Cosmo's Restaurant and Bar, Maggie's Bottle and ‘Tail, Luna's Eat & Drink and BuzzCatz Coffee and Sweets. Brian takes Chef Pete through his journey in the restaurant business – from his start as a fill-in table busser at a small restaurant in his teenage years to being the Game Changer of Gulf Coast Dining – and the ups and downs of owning and managing a highly seen and enjoyed culinary kingdom. His advice on launching and maintaining a brand is a must-listen and you need to write down everything you can during his and Chef Pete's insights on creating a culture of cooperation to finally put an end to the Front of House/Back of House War that has been an unfortunate mainstay of the restaurant business for centuries – peace in our time. So, don't get full on other podcasts this week and skip this episode – you've earned the sweet treats and insights you'll find inside.   Brian's Properties : Cosmos Restaurant and Bar Luna's Eat and Drink GT's on the Bay BuzzCatz Cobalt The Magnolia Hall Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Gorilla Rich is a fellow Mess Lord, Fellow Triple D family with Pete. Gorilla Rich has an amazing bbq stand located in a train-car in Pacifica, California.Featured on Food Networks Diners, Drive-In, and Dives (DDD), Gorilla BBQ offers a unique experience using fresh ingredients and slow cooked meats that melt in your mouth!    The nick-name “Gorilla” was given to Rich Bacchi by his dad. "I've always been a little bigger than normal!" Says Rich. His name, his personality, and his food are all large and in charge!    Rich Bacchi, a native Pacifica resident, comes from a long line of restaurateurs. His family owned and operated a restaurant just down the street from where Gorilla BBQ stands today. You could say he was raised to have his own spot and cook/BBQ some amazing food! Gorilla Barbeque LLC was officially established by Rich in 2006.    As mentioned above Rich's parents owned a restaurant (which was a Mexican restaurant). All the way back since Rich can remember he was working at his family owned restaurant. The workforce consisted of his siblings, cousins, and the leaders were his mom and aunt. Because of his restaurant background his friends would always choose Rich as the one to cook. Most of the time his food of choice to cook would be BBQ.  The restaurant business was not Rich's career of choice. Rich started out working for Track Magic traveling the country prepping and building racing go-carts. Rich started out as screwing in bolts to leading the team. While doing this Rich would BBQ for the team during events and such. However, once the company's owner passed Track Magic met its demise. Shortly after Rich's parents became ill and Rich needed to be closer to home. The train-car that now is the home of Gorilla BBQ became available and not knowing what he was going to use it for Rich bought the train-car. Then during a conversation with one of his friends the idea was born for Rich to open up a BBQ joint in the train-car.    Specific topics that Pete and Gorilla talk about in this episode are:  Be nice to the public. Teach your people to be nice to people. The small things matter. Overly communicate to your customers so they know what is going on and do not make assumptions. When customers make assumptions they are normally bad. You have to read your guest and tend to their needs. A hostess can walk people to a table, a bar tender can make great drinks, a server can get the order perfect, but can we make people feel welcomed? That is what makes restaurants great.    Consistency is key. It all starts with setting standards to say “I can't allow this because it will hurt the business. Set standards and train your leaders to make sure all the employees live up to that standard. Even when employees say they can make it better and they change something it will hurt even if it's good people will come in and say this isn't what I get it's different. People do not like change. Mastery is doing the same thing day in and day out.  How to overcome the struggle of COVID-19. Things like price increase of products, less staff, taking care of your facility (all good operators had clean facilities before COVID) That is just a glimpse of todays episode of “The Raw Ingredients” you will definitely want to listen to this conversation between Rich and Pete.  Links:  Connect with Rich: Instagram Facebook GorillaBBQ  Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Roy Clark is GM/ Craft Cocktail Bartender at the Haberdasher in Mobile, Alabama. The Haberdasher is downtown Mobile's go-to bar for craft cocktails and an ever-rotating selection of craft beer, and the city's best spirits list. Bartenders mix classic concoctions as well as fresh and inventive original and contemporary drinks. The food bar is open nightly serving a variety of fresh, handmade bar foods and more. Roy' started off his journey of Bartending at the Alabama Music Box (a large rock and roll and venue on the weekend and a normal bar during the week days. Next Roy friend hired him on at Taste which was a classic/craft cocktail and wine bar which was Roy's real introduction into the craft cocktail world. Then in 2012 Roy opened the Haberdasher in 2012. In 2012 craft cocktails were a new thing and the market was exploding around the country for craft cocktail bars and it had not yet hit Alabama. Roy and his team were trailblazers in the industry for the area. Today's episode we get to learn from a real trailblazer in the industry. If you are looking to do something that is different for you community and be a trailblazer this episode is really for you. However, we should all be looking to expand our businesses and the best people to learn how to expand is from those who had no momentum for their specific part of the industry. Roy brings fresh ideas that those who aren't necessarily trailblazers can use to expand what they are doing into new horizons. Pete and Roy also discuss what it looks like to add a cocktail program into your organization or to improve your current cocktail program. Roy shares that BarSmarts is a great way to provide the consistency between all your bartenders and helps you provide the fundamentals that all bartenders need. Roy's next recommendation is bringing in someone with credibility to teach your bartenders who can inspire and equip your team. The key to all of this is communicating to your team to be life-long learners, you never stop learning. Connect with Roy: Instagram The Haberdasher: Facebook Instagram UNTAPPD Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Today's episode Pete sits down with Trina Gregory-Prost.  Trina is the chef/owner of SE7EN BITES in Orlando, Florida with her wife VA. SE7EN BITES servers southern nostalgic food with a modern twist.  Trina's Grammie was the first person to introduce her to cooking/baking when she was very young. However, cooking was never anything other than a hobby for Trina. Trina's love was for the Spa industry and Trina was in the Spa industry for 21 years. Trina love the Spa Industry the entire time she was in the Spa Industry. The last 5 years Trina was in the Spa Industry she traveled the world opening multi-million dollar spas.    Towards the end of Trina's time in the Spa Industry she had her first child and being gone two to three weeks at at time with a new born was not feasible. While Trina would be doing beings nails and such she would hear about people struggling to find a good restaurant to cater their event or family gatherings. Around 2010 Trina went back to school to be a cook to learn the nitty gritty fundamentals on top of already knowing how to cook well. Her dream at this point was to be a private chef once she completed culinary school. Through the early part of Trina's culinary story Pete and Trina discuss the age old argument of should you go to culinary school or not and the things that Trina did that other people questioned because her age. Things like internships and externships in different kitchens learning all the could. Trina and Pete talk about the importance of growing your skill set and letting go of your ego to just do whatever it takes to be the most qualified you can be.  Trina graduated culinary school with a culinary degree, a baking and pastry degree and a restaurant management degree. After graduating Trina already was doing catering for three commercial accounts to sell desserts for, therefore was renting space in a commercial kitchen (which was very expensive). Trina's girlfriend (now wife) talked Trina into renting out her own little space because it would be the same cost to get her own space set up and this would allow them to take on a couple more clients. After Trina and her wife VA rented out their own space and began to build the place out VA says to Trina, not only could you do catering orders but let's just add a counter and we can serve people who walk in. That is how SE7EN BITES began.  Trina's wife VA has had fourteen years of experience in the restaurant industry working for the Carrabba's Outback Group training all the proprietors of how the kitchen was ran. Through the conversations Triana and VA had while creating SE7EN BITES was that you can be successful in the restaurant industry if you will just hang onto the fundamentals of business. You can have great food and go broke because you do not know how to balance a budget.    This is just two highlights of many highlights of this episode that you do not want to miss out on. Share this episode with an up and coming chef or even a seasoned chef. Everyone will benefit from today's episode of "The Raw Ingredients"  Connect with Trina: Instagram, Facebook,   SE7EN BITES: Website, Instagram, Facebook , Twitter, Goldbelly    Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Jim Smith is Chairman of the Alabama Seafood Marketing Commission and Executive Chef of The Hummingbird Way. Chef Smith was the Executive Chef of the State of Alabama for eight years serving multiple Alabama Governor's. As the state chef, he has placed an emphasis on using the best local ingredients and has made strides to encourage support of local farmers and Alabama fishers. He used his position as ambassador of food, to promote farmer's markets and events that support Alabama food products. In 2011 he was crowned the King of American Seafood by winning The Great American Seafood-Cook-Off and became the national spokesperson for Alabama Seafood, American Sustainable Seafood, Gulf Seafood and the NOAA. As the winner he traveled the country educating the Americans about the benefits of sustainable seafood. As Chairman of the Alabama Seafood Marketing Commission, Chef Smith is proud to be a part of the great work being done to promote Alabama Seafood and Chef Advocate for Wild American Shrimp. He also works closely with The James Beard Foundation as a Boot Camp for Policy and Change Alum, supporter of James Beard Foundation's Smart Catch Sustainable Seafood program, and Scholarship Programs. Chef Smith is best known for his appearances on Seasons 14 and 16 of the acclaimed Bravo television cooking competition show, Top Chef. With a top ten finish and fan favorite support he proud of his competitive efforts and has high hopes for the future.    Pete and Jim on this episode talk through Jim's unique experiences in the food industry and how that gives him the edge in the industry. Pete and Jim open up talking about how Jim's time as the Governor's Chef taught him how to be organized and efficient as a cook since Jim would at times be cooking for hundreds of people and have to cook prep the food by himself. Jim gives insight on how executive chefs can stay organized and also, teach their staffs to be organized and lead the way rather than the executive chef handling everything organization wise because one person handling all of that is not going to be scalable as you grow as a business. When you have more people on the team the more chaotic it gets, therefore you must be meticulous in the kitchen if your restaurant is going to succeed long term.    Pete and Jim also discuss opening a restaurant and how Jim was his own investor by cashing out on many assets he had and how that freed him up to run his restaurant the way he desired and knew best. With that though there was great risk and Jim and Pete gives insight to those who are looking to open a restaurant how that process should look as you create a game plan for your restaurant.       Connect with Jim: Instagram, Website The Hummingbird Way: Website, Instagram, Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

  On today's episode of The Raw Ingredients Pete talks to his good friend Brian Duffy.  Brian is from Philadelphia, Pennsylvania and has been working in the food industry since he was 14 years old as a dishwasher and busboy at a small restaurant called Castles.  Brian graduated Culinary School in 1994. Brain has opened over 100 restaurants across the country, been on multiple television shows (currently the host of Food Network, “Opening Night”), traveled the world, has cooked for the U.N. and that is just the beginning.  Now Brian is a restaurant consultant who helps restaurants get better around the world.  Brian and Pete talk about the lessons that Brian has learned from over 35 years of being in the restaurant business and the last 10 years being a consultant to restaurants around the world.  “Across the country I see people who want the title (of executive chef) on the chest but do not want the responsibility that comes with that” Specific topics that Brain and Pete talk about are:  Educate ALL your employees. Walk everyone through the different processes, share as much information as you can with everyone.“Your restaurant/organization should not fall apart if you're not there.” Choosing not to do everything but the right things Budgeting for your organization  Hiring the right people  Creating a healthy culture  “Stay Hungry, Stay Invested, Continue to Grow. Use things like podcast, books and the most important thing—always share that information you learn.”  In addition, we answer the following questions:    How to adapt  How to get over ego and pride  How to build relationships within the industry  How to create tight knit, effective teams   “No matter how high in rank you are, no matter if it's washing the dishes or sweeping the floor you have to stay plugged in.”  ____________________________________________________ Connect With Brian: Website, Instagram , Facebook , Podcast , Tik-Tok , Cameo Brian's Consulting Services: Duffified Expirence Group  My World Chef: Website, Instagram  Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Two time Best Chef of the South James Beard nominee. CIA Alumni and Chef owner of Town Hall & Prati Italia both in his hometown of Jacksonville.  Tom grew up loving food and wanting to become a chef. Working in the industry and gaining experience and passion. He ventured to the CIA to further his education and opportunities.  Then work in some of the countries best kitchen with amazing chefs in NYC, LA and Nappa Valley. He eventually circled back to his roots in Fl to help elevate the Food Scene in Jacksonville.   Tom Gray - Chef/Owner Prati Italia and Town Hall Restaurants: @cheftomgray (Instagram) / www.culivino.com Prati Italia @pratiitaliajax (instagram and facebook) / www.pratiitalia.com Town Hall @townhalljax (instagram and facebook) / www.townhalljax.com

Vice President of Operations, RAVEN Wine Management LLC During his time at The Culinary Institute of America - Hyde Park, Eddie immersed himself in CIA's rich campus culture by leading several student clubs & organizations. He graduated with Honors, Dean’s List commendations & multiple leadership awards. His passion for food, wine & hospitality fueled him to be a leader at prestigious hotels, premiere cultural centers, & top-notch restaurant groups including The Ritz – Carlton Naples, The Dining Room at The Philadelphia Museum of Art & Cameron Mitchell Restaurant’s national concept ‘Ocean Prime’. Eddie keeps work fun and life balanced by enjoying wine, craft beer, all types of cuisine & cooking. He considers himself a 'bit of a runner' as he enjoys completing half marathons across Texas!

If you love BBQ, there is a very good chance you have heard of Big Jim Stancil, or at least his company, Bare Knuckles BBQ, which was featured during season 3 of BBQ Pitmasters on Destination America. Big Jim is a full time corporate caterer with 2 Grand Championships and a slew of category wins under his belt, which means he likely cooks some of the meanest BBQ you have ever tasted in your life.

Hotel Concierge with over 20 years of experience in 4 and 5 Star Properties. Opened 17 hotels as a Task Force Member, implementing programs, establishing expectations, and refining processes, having the highest levels of customer service as a result.

Chef David Rose was raised with a diverse and curious palate. Born in New Jersey to 2 chef parents, his culinary interest led him to enroll in Le Cordon Bleu Culinary College (Tucker, GA), where he graduated Summa Cum Laude. Living in Atlanta for more than a decade, Chef Rose finds inspiration in his surroundings and identifies as a southern chef, creatively reinterpreting classic southern fare by incorporating the refinement of his french culinary training, with his signature bold flavors, and the occasional flair from his family's Jamaican recipes. Chef Rose is a Food Network/TV personality & serves as a national brand ambassador for Nissan USA and Big Green Egg. Rose is also the founder and creator of the TLC Experience (Tastings • Libations • Cigars), where he partners with spirits and cigar companies to create extraordinary dining experiences. Recently, he has been named as a brand ambassador for Davidoff/Camacho Cigars.

A background 30 years of restaurant experience - from subservient potato-flipping grill slave and floor-mopper at a local family deli in Phoenix to my present position as chief cook, tastemaker, and humble owner of Salsa Brava Mexican Grill in Flagstaff, Arizona.

Chef-Owners Judson and Peter Holt grew up watching their father nurture and grow the first Lupe Tortilla into a success. The first restaurant opened in a 1940’s frame house on the outskirts of Houston in 1983. Both sons are graduates of the Culinary Institute of America. They took over the family business in 1997, and have continued to build a dedicated following. Since Lupe Tortilla first opened in Addicks, Texas in 1983, the concept has had an unwavering focus on providing excellent food and service to customers with their delicious and unique style of Mexican food made from scratch. With almost 20 locations, dishes are still made to order at each restaurant, and Lupe Tortilla strives to always provide the best food for the best price. The company focuses on offering rewarding employee programs and opportunities for growth, which enable it to be a sought-after workplace. Chefs and owners Judson and Peter Holt have extensive experience and background in hospitality, and both hold degrees from the prestigious Culinary Institute of America. This allows them to maintain integrity and taste throughout their locations, food and atmosphere. 

Chef Brooke Brantley has been a chef for more than 20 years, having led kitchens in restaurants, resorts and private clubs around the country. Before following his passion for cooking, he was an award-winning videographer, editor and television director.

Blankenship earned a bachelor's degree in criminal justice from the University of South Alabama. He worked for the Alabama Department of Conservation and Natural Resources (ADCNR) as a marine resources enforcement officer and rose to the position of director of marine resources in 2011.[2] Blankenship was named deputy commissioner of the ADCNR in March 2017 and acting commissioner in May 2017 following the resignation of N. Gunter Guy Jr. Alabama Governor Kay Ivey appointed Blankenship to the role of ADCNR commissioner in August 2017.

Jim Binner’s cooking career landed him several prestigious awards and recognition at a young age. Then extensive experience in foodservice sales, marketing and business practices, along with a desire to further his education, make him a logical choice for membership on the Alumni Council. Jim holds multiple degrees, including a Masters in Strategic Leadership. As an active member of the American Culinary Federation, New York State Restaurant Association, School Nutrition Association, and holding a seat on the Board of Director of the International Food Service Executives Association, Jim has a broad view of the industry and an acute understanding of the value of learning and teamwork. Jim is an advocate for the CIA in many ways. His support and involvement at the annual Alumni Home Coming weekend, Gift-in-Kind donations, CIA Gala Awards, Flavor Summits, and multiple Alumni Receptions around the country truly show his passion for his alma mater. You may even see a few bricks with his name on them around the Hyde Park campus. Jim truly believes “Food is Fun” and says he “bleeds CIA Green and Gold”.

The South African beauty queen, award-winning baker and grill master, Linkie Marais, is more than your average chef! With a love for exploring, cooking and the outdoors, Chef Linkie Marais' ‘will to grill’ stems all the way back to her unique blend of South African and Southern roots. Born in Evander, a town in northeastern South Africa, Linkie was raised in the kitchen, helping her mother prepare meals on a daily basis. With a lack of abundant fresh ingredients, she inher- ited her mother’s creativity, utilizing whatever they had available to create fresh and original meals. Described by Linkie as a “melting pot,” South African cuisine incorporates influences from across the globe. “We love our meats – especially lamb – but South African cuisine is really a mix of northern African and European influences,” says Linkie. “We grew up eating everything from rustic cur- ries to fine breads and cakes.” Immigrating to the U.S. in 1999, Linkie and her family settled in Tupelo, Mississippi where she began her culinary career piping cakes for a local catering company. Upon obtaining a degree in Culinary Arts and a minor in Food Arts from Mississippi University for Women, Linkie's career took off as she held various pastry and executive chef positions in Oxford, Mississippi before making the move to Massachusetts’ acclaimed Montilio’s Bakery. Years later, Linkie decided to venture out on her own and accepted the opportunity of a life- time to compete on Food Network’s hit series, “Next Food Network Star” in 2012. “My experience on the show can only be described as ‘crazy.’ It’s like driving a fast car—fun but unpredictable. It forced me to push my limits and take my creativity to a new level.” After discovering her love for grilling during a Big Green Egg® competition, Linkie’s passion for grilling began to take her career in a new and exciting direction. It’s clear that her meat-filled and resourceful South African culinary upbringing has had a tremendous impact on her cooking flair, as Linkie is considered the best among the few females who have mastered the art of grill- ing. “I love how action-packed grilling can be. My absolute favorite thing to grill is lamb! The aroma that is released when the lamb hits the fire is incomparable. But what people don't realize is that much more —from sides to desserts—can be prepared on a grill, too.” It is only natural that this outdoorsy, fun and energetic chef spends her weekend's hunting, camping and debating with her South African husband, Jannie, over who gets to do the grilling. “But ultimately, I’m always in the kitchen. That is where I spend not only my work time, but my free time. Cooking is my therapy.”    

Michele Ragussis is an American chef. She is best known as a finalist on the eighth season of the Food Network series Food Network Star.

Greg Buschmohle  Founder L&N Seafood  Bayside Grill Quality Restaurants inc. Chef at the new Safari Club located in the Gulf Shores Zoo

After working in restaurants throughout her teens and earning a degree in hotel and restaurant management from Drexel University, Tio started cooking at Philadelphia’s Ritz-Carlton hotel. Tio moved to Orlando. There she helped open three specialty restaurants for Walt Disney World: Spoodles, Citricos, and Palo. Tio truly made her mark during the following seven years heading the kitchen at Kansas City’s renowned American Restaurant. There she garnered both local and national accolades, including 2005 Chef Of The Year by Chef magazine and the James Beard Foundation’s 2007 Best Chef: Midwest. Chef Tio has gone to open Julian, and recently the Belfry and Collection Restaurant.

Absorbing culture and passing it on through food is part of Executive Chef Nick Liberato's heritage. Raised believing that every day is a holiday which should be celebrated with food, wine, great conversation, and loved ones, Nick has been cooking professionally for 18 years, and now calls the Southern California coast his home. Nick is a personal chef to the stars, a revered cocktail mixologist, world traveler, husband, father & surfer.

As a former collegiate and professional athlete staying in shape and keeping up with my body was a part of the job description. I had to make weight and be able to perform to my fullest capabilities on the field. My diet and the food I put in my body directly affected both of those. I also grew up with a passion for food and love being in the kitchen and around food. ​ With my athletic background and my passion for food I was able to combine that over my years of playing to create meals to help me achieve my goals. Through trial and error in cooking I learned how to subtract calories out of some of my favorite meals but keep the flavor. Playing days are over however I am still into fitness and taking care of my body. I spent the last year traveling and learning new recipes and flavor profiles to bring back to the kitchen. ​ PhreshPlate was soon born after that. I have brought some of my favorite recipes from my playing days and some of my favorite recipes from my travels. PhreshPlate the food truck will provide great tasting meals that are quick, healthy and convenient for the consumer.  PhreshPlate is here to help all those who are interested in reaching their fitness goals or those who are wanting something different from the normal food truck scene.

Growing up in South Philly, many would have thought Steve Martorano didn’t stand much of a chance for more than going into the family business. With his father making only $166 a week and his uncle in the mob, Steve knew one thing – he didn’t want either of those lives for himself. But what was he to do? School was never his strong suit, so he set out on his own journey to success, but not without a few failures along the way, which only made him stronger and more determined to show the world what he is made of. After spinning records for a few years as a DJ in the 70s, Steve opened up his first delivery sandwich shop in his apartment. He was a one-man show with an increasingly popular business. His sandwiches became such a hit in South Philly that Martorano outgrew his space and opened a take out restaurant in a strip mall. Here Martorano made pizza, sandwiches, pasta dishes and homemade water ice. A few years later, the demand outgrew his location again, and Martorano moved to a freestanding, sit down restaurant. In the early 90s, the US economy took a turn for the worst and Steve lost everything. He knew it was time for a change. In 1993, he moved to Ft. Lauderdale with merely $40 to his name and opened a new restaurant on Oakland Park Boulevard – Café Martorano. 18 years later, Café Martorano has become a worldwide sensation. The restaurant chain has expanded into five locations – the original one on Oakland Park Boulevard, one at the Seminole Hard Rock in Hollywood, Florida, at the Rio All Suite Hotel & Casino in Las Vegas, at Paris Hotel & Casino in Las Vegas and at Harrahs Hotel & Casino in Atlantic City, New Jersey. The Martorano brand has also launched a wine label, pasta sauces, a Yo Cuz! apparel line, Jewerly line, a self published book “Yo Cuz! My Life, My Food, My Way and his second book “It Ain’t Sauce, It’s Gravy… How Food Saved my Life” published by Knopf.  Steve Martorano has raised the bar for the restaurant industry. The “Godfather of Italian-American cooking” has taken the craft of cooking to new levels through a dream, persistence, and hard work. With his self-taught talent, Steve has created a venue in which as owner he is the cook, the DJ and the operator. The Martorano restaurants offer a unique atmosphere that combines exceptional food with extraordinary music and movies. This rare environment has allowed Martorano to create an ambiance that attracts clientele ranging from locals to the sexy, hip crowd to some of entertainment’s hottest celebrities, and has even been featured on television shows such as The Real Housewives of Miami and Joan and Melissa: Joan Knows Best? and the Jimmy Kimmel show just to name a few. Rags to riches business is the only restaurant that has managed to create a modern and cool atmosphere while maintaining that welcome-to-the-family vibe.