Podcasts about Catering

Have you ever wondered how the lessons learned behind bars could transform your life? Join us for a soul-stirring conversation with James, an individual who turned his prison experiences into tools for personal growth and business expansion. We venture into the world of Leonardo's Catering, and discover how the James, along with Tony's daughter Dana, used their unique skills to create a thriving enterprise.His journey extends beyond the confines of their business. We touch upon his personal struggles, illustrating how these hurdles shaped him into the individual he is today. James, in particular, shares his experience juggling personal goals with professional development and how it led him down an emotional path of buying his first home and managing relationships. But this story doesn't end with James and Haley. The episode explores their impact on others, especially James's mentoring of Branden, a young man who, through hard work and dedication, found his way into their family and their business. This heartwarming tale of resilience, redemption, and love is a testament to the power of second chances and the indomitable human spirit. Join us for this inspiring journey of healing and renewal, and learn how you too can turn life's challenges into stepping stones to success.Missing MagnoliasTelling the stories of the missing or murdered but certainly not forgottenListen on: Apple Podcasts Spotify Support the showMore from James & Haley: Chef James K Jones Website Cooking with Chef James K Jones (YouTube Channel) Support our Sponsors Hurst Towing and Recovery -Lynn & Debbie Hurst205-631-8697 (205-631-TOWS)https://hursttowing.com/Home & Commercial ServicesCall or text 205-798-0635email office@hollandhcs.comInstagram Home & Commercial Services Crossfit Mephobia - Hayden SetserCrossFitmephobiainfo@gmail.com256-303-1873https://www.instagram.com/crossfitmephobia/Dana Belcher - RE/MAX Advantage NorthWebsite: theiconagents.comemail: danabelcheragent@gmail.comCall or text 205-910-3358

Tiffany Hadddish was arrested for a DUI over the holidays. We also discuss a catering company's huge thanksgiving failure. See omnystudio.com/listener for privacy information.

How many times have we thrown away packaging just seconds after eating the food it contained? This is the reflection that Benjamin Peri made, in the summer of 2018, while jogging in the Tuileries Garden, in Paris, then struck by the astronomical amount of packaging used that truncated in the garbage at just a few different points of restoration. Faced with this problem, he decided to act by creating Pyxo.   Animated from an early age by an ecological conscience, Benjamin Peri first did a preparatory scientific class, then obtained his engineering degree. Over the years and his training, he developed the desire to undertake. It is therefore after various professional experiences and an ecological awakening linked also to the resignation of Nicolas Hulot from the government, that Benjamin decided to co-create Pyxo, a solution that supports the catering sector in its transition from disposable packaging to reusable packaging.  According to estimates by the Agence de la transition écologique (Ademe), take-away catering generates more than 220,000 tonnes of packaging each year in France, the majority of which is single-use plastic. This is precisely what Pyxo wants remedy this situation by offering reusable packaging solutions to restaurants and consumers.   Throughout this episode of On The Way, Benjamin Peri explains the difficulties he encountered in the development of this project and in the democratization of packaging reusable. He also tells us about his experience and the path he has taken to arrive, today, to collaborate with restaurant giants such as McDonald's, Sushi Shop, or Sodexo to change the uses for more virtuous practices. Very good listening!   Books recommended by Benjamin: - The Meadows Report - How everything can collapse from Pablo Servigne - L'âge des low tech from Philippe Bihouix 

The season continues with a trip to the West Coast and the St. Louis Blues are searching for an identity still. Goaltending continues to be the standout amongst the team but losses to the Kings and Sharks have stopped the teams momentum. Chris and Jason break down some of the great moments (wins over Avs and Lightning) and bad ones (losses to Sharks and Kings). In Blues news, they discuss the some new members of the Hockey Hall of Fame who have ties to the St. Louis Blues. Give us a listen and let us know where you think the Blues will need to do to find success this season. Listen to us on Apple Podcasts, Spotify, Amazon Music, iHeartRadio, Google Podcasts and many more podcast apps! Check out Brookroyal who sings our theme “Bleed Blue” out on ⁠⁠⁠Itunes⁠⁠⁠, ⁠⁠⁠Spotify⁠⁠⁠, and Amazon Music. Be sure to visit one of our sponsors, ⁠⁠⁠Rock Star Taco Shack⁠⁠⁠. The Rock Star Taco Shack has full menu and they're open Tuesday- Saturday every week! They are located on 4916 Shaw Ave., St. Louis, MO 63110. Be sure to pick up some Rockstar Dust at your local Schnucks as well! Check out our sponsors over at ⁠⁠⁠Altered State Comics⁠⁠⁠. Be sure to check them out for all of your comic, Funko Pop! and pop culture collectibles today! Order online or visit them at 671 Big Bend Road in Manchester. Be sure to check out our friends, ⁠⁠⁠Lucky Lola's Foods⁠⁠⁠. Their Sweet Jalapena Heat is a MUST HAVE ingredient for all of your BBQs. Give them a follow to find their products & chef inspired recipes. Support Local! Their products are available at your local Schnucks, Kenrick's Meats & Catering & Fresh Thyme stores. Get the latest news from all of our social media accounts: Instagram – ⁠⁠⁠BluesHockeyPodcast⁠⁠⁠ Facebook – ⁠⁠⁠Blues Hockey Podcast⁠⁠⁠ Twitter – ⁠⁠⁠@BluesHockeyNHL⁠⁠⁠ YouTube – ⁠⁠⁠Blues Hockey Podcast⁠⁠⁠ Email – ⁠⁠⁠blueshockeypodcast⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/blues-hockey-podcast/support

Join Maxwell as he talks to Chef Melanie & Andre Stewart, the owners of A Mother's Touch Bistro & Catering, the first Black owned restaurant in Livingston, NJ! For more info, visit AMothersTouchBistro.com Powered by Toyota and Prudential

In this episode, I chat with Terren Williams from Slow Fire Barbecue in Savannah, Georgia. See all things Slow Fire Barbecue here: https://www.slowfirebbq.com Instagram: https://www.instagram.com/slowfiresavannah Facebook: https://www.facebook.com/slowfiresavannah Schedule: https://www.slowfirebbq.com/schedule Catering: https://www.slowfirebbq.com/menu

NEW EPISODE‼️ Today we're joined by one of the hardest working guys out there, the Chairman of Toys for Pittsburgh Tikes, Javid Shojaie. Also the owner of Jaden's Catering, he had volunteered with another large toy foundation in the past and he noticed that the toys were going to other communities and even other states. So he started his own foundation to keep the local generosity to local communities. Toys for Pittsburgh Tikes benefits Pittsburgh and the surrounding areas even out here in the 724! We also have Ashley Nicklaus in as a VIP guest co-host, she and her husband Brian are the owners of The Pawn & Jewelry Exchange, Brian Nicklaus Jewelry, & Ashley Nicklaus Appraisals and Gem Lab. To donate or volunteer for this incredible foundation please visit the link below. https://toysforpittsburghtikes.com https://www.facebook.com/ToysForPittsburghTikes

Growing up in a Greek household in the northern suburbs of Melbourne Petros Dellidis (Adonis Catering) would watch his mother cook for hours on end and see the joy it would bring his family. During Easter feasts he discovered what the generosity and hospitality of the human spirit could provide to a family, and it triggered a career as a chef. After cutting his teeth at some of Melbourne's best restaurants he branched out on his own with a catering company targeting sporting teams and institutions, carving out a unique niche that requires every ounce of cheffing nous and a new understanding of nutrition too. https://www.instagram.com/chefpetrosdellidis/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

We're adding a little extra content to help you get over the Sunday Scaries! The couple on the phone today called us a while back when their friends tried stopping them from dating.... But, they did it anyways and are back with UPDATES!See omnystudio.com/listener for privacy information.

We're adding a little extra content to help you get over the Sunday Scaries! The couple on the phone today called us a while back when their friends tried stopping them from dating.... But, they did it anyways and are back with UPDATES!See omnystudio.com/listener for privacy information.

In this episode, I chat with Jonathan Willson from JW's Barbecue in Jacksonville, Texas. See all things JW's Barbecue here: https://jwsbbq.com Address: 1015 E Rusk St, Jacksonville, TX 75766 Tuesday - Saturday | 11 am - 3 pm Facebook: https://www.facebook.com/jwsbarbecue Instagram: https://www.instagram.com/jwsbarbecue/ Menu: https://jwsbbq.com/menu Catering: https://jwsbbq.com/catering Texas Monthly article: https://jwsbbq.com/texas-monthly

Rideshare Rodeo Podcast (episode 298) With DoorDash catering failing nationwide, new catering options are popping up everywhere. Lets discuss. ***** Support Rideshare Rodeo Patreon Page: https://patreon.com/ridesharerodeo

John Paul Drake from Drake's supermarkets speaks with Matthew Pantelis and says he's seen a trend of more people eating at home and Greg Hobby, SA Director, Restaurant and Catering says they are seeing less people eating out.See omnystudio.com/listener for privacy information.

Fünf Spiele, wechselhafte Ergebnisse, ein Platz im Mittelfeld der Tabelle - eine Ausgangslage, die eigentlich keine zweistündige Folge vermuten lassen würde. Doch so manche Abzweigung und Diskussion sorgt dafür, dass wir die aktuelle Situation der Schanzer in Überlänge besprechen. Glücksbärchen-Moritz stellt dabei als Ersatz-Bene den beiden Dauer-Grantlern Marco und Martin erfrischende Meinungen entgegen. Außerdem besprechen wir das Catering in Verl, die Zweikampfausführung gegen einen Feldspieler im gegnerischen Tor und gehen der Frage nach "Wer ist eigentlich Herbert Paul?" Viel Spaß beim Zuhören!

If you're looking to elevate your holiday celebrations, this episode of Arch Eats is a must-listen. Join George Mahe and Cheryl Baehr as they dive into the heart of seasonal delights. The duo shares the secrets to turkey that's so good, you won't even need the sides. Get tips on where to find the best fresh turkeys, preparation techniques and cooking methods ("Brining is like insurance—you should just do it."), and a secret ingredient for crispier skin. Cat Neville, producer and host of Nine Networks' Emmy-winning show tasteMAKERS, also shares her insights on Missouri wines. Impress your guests with the perfect holiday wine pairings and some fun facts about Missouri wine. George also offers tips to help Cheryl overcome her aversion to a popular Thanksgiving dish. And the hosts share some herbivore-friendly dishes. Follow Arch Eats on Apple Podcasts, Spotify, Google Podcasts, or where ever podcasts are available. Thank you to Westport Plaza for sponsoring this episode. Soda Fountain Express and 360 Westport are opening soon at Westport Plaza. Follow Westport Plaza on social media (@westportstl) to keep up with the latest. Got an idea for a future Arch Eats episode?  We love hearing from our audience. Send your thoughts or feedback to George at gmahe@stlmag.com. Your message will be read and replied to. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and St. Louis Magazine on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Have an idea for a future Arch Eats episode?  Send your thoughts or feedback to George at gmahe@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor?  Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Looking Meadow Café: 2500 Sutton, Maplewood, 314-550-2583 Parker's Table: 7118 Oakland, Richmond Heights, 314-645-2050 Theodora Farms: 4835 N. Alby, Godfrey, Illinois, 618-208-7738 Harvest Shreds Mi Ranchito: 887 Kingsland, University City, 314-863-1880 Padrinos: 3143 S. Grand, Tower Grove South, 314-282-0357 Sal y Limon: 1221 Strassner, Brentwood, 314-282-0022 Retreat Gastropub: 6 N. Sarah, Central West End, 314-261-4497 Ivy Cafe: 14-A N. Meramec, Clayton, 314-776-9377   Grace Meat + Three: 4270 Manchester, The Grove, 314-533-2700. Big Green Egg Buttonwood Farm Bolyard's Meat & Provisions: 2733 Sutton, Maplewood, 314-647-256 Smokehouse Market: 16806 Chesterfield Airport, Chesterfield, 636-532-3314 Kenrick's Meats & Catering: 4324 Weber, Affton, 314-631-2440 Truffles Butchery: 9202 Clayton, Ladue, 314-567-9100 Missouri Wineries recommended for off-season visits: Wild Sun Winery, Hillsboro Blumenhof Winery, Dutzow Noboleis Vineyards, Augusta Stone Hill Winery, Hermann Adam Puchta Winery, Hermann Chaumette Vineyards & Winery, Ste. Genevieve Specific Missouri Wine Recomendations: Stone Hill Winery, Hermann St. James Winery, St. James Augusta Winery, Augusta Chaumette Vineyards & Winery, Ste. Genevieve Edg-Clif Vineyard, Potosi Defiance Ridge Vineyards, Defiance Mathany Family Vineyards, Brumley Cave Vineyard, Ste. Genevieve Dale Hollow Winery, Stover Pirtle Winery, Weston See omnystudio.com/listener for privacy information.

Jerry spoke to Máire Ní Mhurchú, CEO of the Irish Self-Catering Federation ahead of its meeting in Dublin today. She said it’s the ISCF’s most important conference ever.

In this episode, we talk to Dr Poh Wah Hillock. Poh is a senior lecturer in the School of Mathematics and Physics here at The University of Queensland. Facing high failure rates in her first year mathematics course, Poh has responded by specifically designing a support tutorial for her students and by using forms of community building and peer to peer support which help students bond over common struggles and, ultimately, succeed.  

November 12, 2023, at East Cobb United Methodist Church in Marietta, GA. Message by Rev. Kristin Lee. Learn more about East Cobb UMC at www.eastcobbumc.org.

Today we have a very special guest - Erica Stevens  Owner of Bereisheet 129 Vegan and plant-based cuisine and catering  --- Send in a voice message: https://podcasters.spotify.com/pod/show/damon-ellison4/message Support this podcast: https://podcasters.spotify.com/pod/show/damon-ellison4/support

As the old Lone Star saying goes, real-life cowboy and cattle rancher Anthony Thomas wasn't born in Texas, but he got here as soon as he could. As a kid, he dreamed of being a rodeo cowboy in Texas, raising cattle and owning a ranch. Now that he's here, the ‘Aussie-Texan' is working on getting his fellow Texans to eat better beef. In 2020, Thomas found his award-winning professional rodeo career sidelined by the COVID-19 epidemic. The pro rodeo circuit was dormant while the pandemic surged worldwide and Thomas began reassessing the road ahead with a young family to think of.After meeting his wife and settling in the Bayou City, Thomas established the Thomas Cattle Co. and began ranching west of the city, extolling the virtues of locally grown, chemical-free, ethically produced Angus beef. Thomas conveys the importance of buying directly from a ranch in Texas, cutting out the corporate middleman, and knowing where your beef is coming from. Thomas' history as a teenage Australian ranch hand, butcher and later a bull rider touring the United States informed his current incarnation as a bespoke cattle baron. He has discovered that his decades of ranching, rustling and riding horses and bulls could give him an edge when it came to running his own cattle business.

This Flashback Friday is from episode 514, published last May 11, 2015. Jason reads a nice letter written by Gary who toured with Jason during the Memphis Property Tour. Jason introduces a long-time client, Philip Sullivan to the show to talk about his real estate investment portfolio. Philip is unique because he started his real estate journey doing hard-money lending first and then purchasing income property. He talks on some of the mistakes and key lessons he has learned on today's show.  #Investment #RealEstate #EmpoweredInvestor #Housing #Equity #PropertyManagement #Casestudy Key Takeaways: 3:13 Jason regrets dropping out of typing class. Send him a voice mail, not an email! 8:13 Jason reads a lovely note written by one of his clients, Gary. 12:26 Jason welcomes Philip to the show. 15:36 Philip did 10-15 hard-money loans before he purchased his first property. 23:26 Philip chose class A properties, because he liked the leverage and stronger appreciation. 31:36 Catering to a diverse set of income classes will help you in both a good or bad economy. 34:36 Forward your addresses so important mail gets directly to you and not to your rental property. 36:41 A lot of clients have been successfully using virtual mail boxes. Jason explains what they are.   Mentioned In This Episode: VirtualPostMail.com TravelingMailBox.com USGlobalMail.com PostScanMail.com     Follow Jason on TWITTER, INSTAGRAM & LINKEDIN Twitter.com/JasonHartmanROI Instagram.com/jasonhartman1/ Linkedin.com/in/jasonhartmaninvestor/ Call our Investment Counselors at: 1-800-HARTMAN (US) or visit: https://www.jasonhartman.com/ Free Class:  Easily get up to $250,000 in funding for real estate, business or anything else: http://JasonHartman.com/Fund CYA Protect Your Assets, Save Taxes & Estate Planning: http://JasonHartman.com/Protect Get wholesale real estate deals for investment or build a great business – Free Course: https://www.jasonhartman.com/deals Special Offer from Ron LeGrand: https://JasonHartman.com/Ron Free Mini-Book on Pandemic Investing: https://www.PandemicInvesting.com

Catering to Australia's new residents offers pockets of opportunity for property investors who know where to look. In this episode of The Smart Property Investment Show, Phil Tarrant and Sam Gordon, director of Australian Property Scout, discuss the outlook for property with high levels of international migration on the horizon. Sam zeroes in on some areas that have the potential for extraordinary growth with migration, coupled with infrastructure spending and an acute housing shortage, capable of sending property prices to new highs. The duo also discuss the importance of getting to know an area before purchasing and tips on how to zero in on a locale that works for your portfolio strategy. If you like this episode, show your support by rating us or leaving a review on Apple Podcasts and by following Smart Property Investment on social media: Facebook, Twitter and LinkedIn. If you would like to get in touch with our team, email editor@smartpropertyinvestment.com.au for more insights, or hear your voice on the show by recording a question below.

Today on the podcast Eric is joined by Dany Kamkhagi of Mostly Chocolate & Catering. Dany speaks with Eric about his family's history in the chocolate business, working with his parents early on, becoming a chocolatier, the apprenticeship that changed his perspective, changing the way they operated, how they grew the business, the Rodeo Best Bite competition, the current state of Mostly Chocolate, what they have going on for the holidays, and much more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: New Restaurant Will Bring $30 Steak Dinners to Bustling Midtown Development Top Houston Chefs' Sold-Out Sunday Supper Raises $100K for Urban Harvest Stylish Montrose Lounge Lures Digital Nomads with New Coffee Shop and Cafe German Coffee Shop in Katy Debuts with Drive-Thru and Breakfast Sandwiches Houston-Themed Hot Chicken Restaurant Boosted by Major Investment Downtown's New Record Shop Spins Vinyl Vibes, Speakeasy-Style Cocktail Bar, and Listening Lounge

Good morning friends! We have a great show for you all this morning. Our friend and master chef Terrell Cole, founder of Dark Horse Grill and Catering is here with us to show off some of his amazing culinary delights on the show. You can find him doing pop-ups and cooking in a variety of places. Let's get ready to learn and eat! Here's the news: - From November 1st to December 16th The Neighbor Project is hosting this year's Senior Clothing Drive in partnership with Everlasting Word Church. Many items are needed and appreciated to support our less fortunate community members. Your donation of hats, gloves, sweaters and other clothing items can be dropped off at our office, 32 S. Broadway in downtown Aurora or Everlasting Word Church (22 N. Highland avenue). See the flyer for more details such as hours of operation or call (331) 300-3566. - Registration has opened for Operation Senior Shovel this year. For both seniors in need of assistance and those interested in volunteering, you can scan the QR code on the flyer. This is a helpful initiative from the City of Aurora's Disability Services department. Space is limited so please complete and register soon! For more information call (630) 256-4636. - Our friends at Open Door Health Center of Illinois are now hiring! There are two positions available, both full time in Elgin, for a bilingual Medical Case Manager and a Retention Specialist. Open Door has two locations in both Elgin and Aurora. See the flyer for more details and how to apply! Have a great rest of the day! Good Morning Aurora will return with more news, weather and the very best of Aurora. Subscribe to the show on YouTube at this link: https://www.youtube.com/c/GoodMorningAuroraPodcast The second largest city's first daily news podcast is here. Tune in every Monday, Wednesday & Friday to our FB Live from 8 am to 9 am. Make sure to like and subscribe to stay updated on all things Aurora. Twitter: goodmorningaur1 Instagram: goodmorningaurorail Spotify: https://open.spotify.com/show/6dVweK5Zc4uPVQQ0Fp1vEP... Apple: https://podcasts.apple.com/.../good-morning.../id1513229463 Anchor: https://anchor.fm/goodmorningaurora #positivevibes #positiveenergy #downtownaurora #kanecountyil #bataviail #genevail #stcharlesil #saintcharlesil #elginil #northaurorail #auroraillinois #cityofaurorail #auroramedia #auroranews #goodmorningaurora #news #dailynews #subscribe #youtube #podcast #spotify #morningnews #morningshow #monday #auroraeats #darkhorsegrillandcatering --- Send in a voice message: https://podcasters.spotify.com/pod/show/goodmorningaurora/message Support this podcast: https://podcasters.spotify.com/pod/show/goodmorningaurora/support

Rideshare Rodeo Podcast (episode 294) Dlivrd Catering App with Chief Strategy Officer, Ashley Campos ***** Support Rideshare Rodeo Patreon Page: https://patreon.com/ridesharerodeo

[Season 4 Premiere] And then, there were 3, Midcarders in Catering is now a 3 person booth with the addition of Gabby (@HiiGabii) joining our podcast family. This week we cover news, and bring a new edition of TWIW! Links: https://linktr.ee/midcarderscatering --- Support this podcast: https://podcasters.spotify.com/pod/show/midcarders-catering/support

[Season 4 Premiere] And then, there were 3, Midcarders in Catering is now a 3 person booth with the addition of Gabby (@HiiGabii) joining our podcast family. This week we cover news, and bring a new edition of TWIW! Links: https://linktr.ee/midcarderscatering --- Support this podcast: https://podcasters.spotify.com/pod/show/midcarders-catering/support

MICHAEL KNOBBE  is the producer of Experience the Buzz

Veteran podcaster and SEO expert Thomas Umstattd explains what the Christian market is and what authors need to consider when writing for it.

Yooshi Sushi Catering & Event Production (818-481-1297) are more than just a caterer. Whether a wedding in Encino or corporate function in Beverly Hills they will bring a chef-run sushi bar experience to your event to wow your guests. Visit https://www.yooshisushi.com/ for details. Yooshi Sushi Catering & Event Production City: Los Angeles Address: 20154 Saticoy Street Unit A6, Website https://www.yooshisushi.com/ Phone +18184811297 Email farzad@yooshisushi.com

Ready to plan your next big party or intimate gathering? Meridian Convention Center ((336) 218-6470) in Greensboro offers all-in-one event packages including decorating, catering, planning, and more! Go to https://meridianconvention.com/ Meridian Convention Center City: Greensboro Address: 312 W Meadowview Rd Website https://meridianconvention.com/ Phone +1 336 218 6470 Email info@meridianconvention.com

In der Mittagsfolge sprechen wir heute mit Julia Piechotta, CMO, CFO und Co-Founder von Spoontainable, über die Übernahme durch Stroodles Eco-Tableware.Spoontainable entwickelt und vertreibt nachhaltige Besteckalternativen aus geretteten Kakao- oder Haferschalen. Die Produkte bestehen aus Reststoffen aus der Lebensmittelindustrie, die geupcycelt werden. Diese Weiterverarbeitung der Schalenreste zu essbaren Löffeln oder Rührstäbchen bietet laut dem Startup die nachhaltigste Variante von Einweggeschirr. Das Unternehmen wurde im Jahr 2018 von Julia Piechotta und Amelie Vermeer während ihres Masterstudiums in Heidelberg gegründet. Mittlerweile beschäftigt Spoontainable 12 Mitarbeitende. Durch internationale Handelspartner werden die Produkte weltweit an Kunden aus der Tourismusindustrie, der Gastronomie und dem Catering verkauft. Die patentierten Besteckalternativen werden bereits in 15 Ländern vertrieben, u.a. in Australien und Israel. Das Startup konnte insgesamt mehr als 10 Millionen Besteckteile verkaufen und konnte so einen wertvollen Beitrag zur Plastikvermeidung und Ressourcenschonung leisten.Nun wurde das Heidelberger Startup von dem britischen Unternehmen Stroodles Eco-Tableware übernommen und wird in diesem Zusammenhang zur 100%-igen Tochterfirma. Stroodles vertreibt bereits zahlreiche Geschirralternativen in einem ähnlichen Kundensegment. Durch den Kauf können die Kundenunternehmen von Stroodles nun von einer größeren Auswahl profitieren. Außerdem können Märkte sinnvoll und effizienter erschlossen und Prozesse wie Vertrieb, Logistik und Produktion geteilt werden. Bestands- und Neukunden von Spoontainable können weiterhin Produkte über die üblichen Vertriebswege erwerben. Es findet lediglich ein Wechsel der Ansprechpartner und eine Erweiterung der Produktauswahl statt. Die Gründerinnen werden sich in den kommenden Wochen aus dem operativen Geschäft zurückziehen und werden zukünftig eine beratende Rolle einnehmen

If you're looking for the perfect catering option for your wedding day in Garden City, NY, STUF'D (1-845-709-1808) offers gourmet appetizers and snacks, with on-site food truck services for wedding rehearsals, engagement events, after-parties, brunches, and more! Visit https://www.stufdtruck.com for more details. STUF'D City: Brooklyn Address: 178 Varick Avenue Website https://www.stufdtruck.com/ Phone +18457091808 Email rebecca@stufdtruck.com

The season is undeway and the St. Louis Blues are looking for consistency. There have been some great games and some really bad oes early in the season. Chris and Jason break down the first sven games and see what they think are the early issues. In Blues news, they discuss the newest Blues HOF inductees and a Blues prospect has moved teams unexpectedly. Give us a listen and let us know where you think the Blues will need to do to find success this season. Listen to us on Apple Podcasts, Spotify, Amazon Music, iHeartRadio, Google Podcasts and many more podcast apps! Check out Brookroyal who sings our theme “Bleed Blue” out on ⁠⁠Itunes⁠⁠, ⁠⁠Spotify⁠⁠, and Amazon Music. Be sure to visit one of our sponsors, ⁠⁠Rock Star Taco Shack⁠⁠. The Rock Star Taco Shack has full menu and they're open Tuesday- Saturday every week! They are located on 4916 Shaw Ave., St. Louis, MO 63110. Be sure to pick up some Rockstar Dust at your local Schnucks as well! Check out our sponsors over at ⁠⁠Altered State Comics⁠⁠. Be sure to check them out for all of your comic, Funko Pop! and pop culture collectibles today! Order online or visit them at 671 Big Bend Road in Manchester. Be sure to check out our friends, ⁠⁠Lucky Lola's Foods⁠⁠. Their Sweet Jalapena Heat is a MUST HAVE ingredient for all of your BBQs. Give them a follow to find their products & chef inspired recipes. Support Local! Their products are available at your local Schnucks, Kenrick's Meats & Catering & Fresh Thyme stores. Get the latest news from all of our social media accounts: Instagram – ⁠⁠BluesHockeyPodcast⁠⁠ Facebook – ⁠⁠Blues Hockey Podcast⁠⁠ Twitter – ⁠⁠@BluesHockeyNHL⁠⁠ YouTube – ⁠⁠Blues Hockey Podcast⁠⁠ Email – ⁠⁠blueshockeypodcast⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/blues-hockey-podcast/support

Moving through all four seasons, Yurok homecook Sara Calvosa Olson tells a compassionate story about the flavors and food of her tribe through her new debut cookbook Chími Nu'am. Menominee chef Jessica Pamonicutt's catering company Ketapanen Kitchen will be getting a lot of visibility as a member of this year's Chicago Bears Small Business All-Pros Team. And part of Minneapolis American Indian Center's reconstruction is a totally revamped Gatherings Café with a new executive chef Vernon DeFoe (Red Cliff). It's all part of The Menu, our regular feature on Indigenous food and food sovereignty produced and hosted by Andi Murphy (Diné). GUESTS Sara Calvosa Olson (Karuk), foodways worker and author of Chími Nu'am: Native California Foodways for the Contemporary Kitchen   Vernon DeFoe (Anishinaabe from Red Cliff Wisconsin), executive chef of Gatherings Café Jessica Walks First (Menominee Indian Tribe of Wisconsin), executive chef and owner of Ketapanen Kitchen

If you're deep in the midst of your wedding planning, we're positive that you've seen a preferred vendor list - this could be either from your wedding planner, your venue, or even one of your other many vendors. Caterers partner with staffing and bar companies, photographers will refer videographers that they work collaboratively with, and venues will often require you to work with specific tried and true vendors that have been thoroughly vetted through them. Is this a good thing, or not? We personally think having a select list of vendors to choose from who have worked together, understand the rules, and play nicely together is 100% a good thing. In today's episode, we have Stuart Kotake, the Director of Catering and Sales for the Waikiki Collection, talking about why selecting your vendors from a Preferred (or in his words - Partner) vendor list is truly a win for your wedding! Tune in to hear his expertise on this often polarizing topic. Support us: patreon.com/unveilingparadiseStuart Kotake, Director of Catering and Sales at the Waikiki Collection (hotels and resorts listed below):Royal Hawaiian Resort WaikikiMoana Surfrider HotelSheraton WaikikiSheraton Princess Kaiulani Hotel Find Us on Instagram:Unveiling Paradise @unveilingparadiseJoe @josephesser Tessa @fredandkateeventsEmail us unveilingparadisepodcast@gmail.comWeb unveilingparadise.comPlease support this episodes show sponsor - Fine Time Shave Ice - Learn more at https://www.finetimeshaveice.comSupport the show

What goes into getting a ski area ready for opening day? We discuss snow making, maintaining & operating chairlifts, and ski area culture and sustainability with Taos Ski Valley's chief operations officer, John Kelly.TOPICS & TIMES:John's role at TSV (4:57)Starting out as a Lifty (5:12)The lead-up to opening a ski area (6:56)Early season snowmaking variables (10:40)How snowmaking has evolved (14:18)Why do lifts end up closed? (18:27)Catering the ski experience to folks from various economic backgrounds (27:51)Wearing beacons & avy gear inbounds? (38:24)Climate change: what's TSV doing? (42:01)Electric snowcats (45:25)What can ski areas collectively be doing to improve things? (46:46)What else is new at TSV? (51:33)What's your personal favorite ski run? (54:41)RELATED LINKS: Get Yourself Covered: Become a BLISTER+ Member2024 Blister Summit: Learn MoreOur 23/24 Winter Buyer's Guide Hosted on Acast. See acast.com/privacy for more information.

This episode is brought to you by Presario Ventures, a private equity real estate firm based in the booming Austin, Texas, market. To learn how to invest in the future of Texas with Presario Ventures, visit info.presarioventures.com/bestever. Slocomb Reed sits down with seasoned commercial real estate expert J.D. Schmerge to deep dive into the dynamics of the ever-changing market from decoding property valuations to the art of bridging sellers and buyers. Key Takeaways: Market Dictates Price: A property's value isn't just about a seller's listing price; it's really about what the market is willing to bear. Both sellers and brokers should approach pricing with flexibility and market awareness. Understanding Buyer Needs: There are different types of buyers in the market. Some prefer turnkey properties, while others look for opportunities to add value through renovations. Catering to these diverse needs is crucial. Realistic Expectations: Sellers should have realistic expectations regarding property prices and be ready to trust the market. This can ensure a smoother transaction process and better outcomes.   J.D. Schmerge | Real Estate Background Multifamily Broker with Si Vales Valeo Real Estate Based in: Cincinnati, OH Say hi to him at:  LinkedIn svvre.com Greatest Lesson: Be realistic on expectations, and trust that the market is going to dictate the price. Click here to learn more about our sponsors: Presario Ventures Rentec Direct

On this episode, we discussed Spider-Man 2 and clothing collabs, Joel Embiid and Skechers, Showtime Boxing ending, Clips Of The Week and much more! TAP IN

On this episode, we discussed Spider-Man 2 and clothing collabs, Joel Embiid and Skechers, Showtime Boxing ending, Clips Of The Week and much more! TAP IN

Stay close to "WakeUpCall" on Facebook, Twitter, & Instagram! Listen LIVE to "Wake Up Call with Dan Tortora" MON through FRI, 9-11amET on wakeupcalldt.podbean.com & on the homepage of WakeUpCallDT.com from ANY Device! You can also Watch LIVE MON through FRI, 9-11amET on youtube.com/wakeupcalldt, facebook.com/wakeupcalldt, & facebook.com/LiveNowDT. This special is Proudly Presented by Avicolli's on 7839 Oswego Rd, Liverpool, NY, OPEN Tues-Sat for Lunch & Dinner. CALL 315-622-5100 for Takeout, Delivery, & Catering!

Stay close to "WakeUpCall" on Facebook, Twitter, & Instagram! Listen LIVE to "Wake Up Call with Dan Tortora" MON through FRI, 9-11amET on wakeupcalldt.podbean.com & on the homepage of WakeUpCallDT.com from ANY Device! You can also Watch LIVE MON through FRI, 9-11amET on youtube.com/wakeupcalldt, facebook.com/wakeupcalldt, & facebook.com/LiveNowDT. This special is Proudly Presented by Avicolli's on 7839 Oswego Rd, Liverpool, NY, OPEN Tues-Sat for Lunch & Dinner. CALL 315-622-5100 for Takeout, Delivery, & Catering!

Event Pros, and even couples, dream about getting their wedding published.  Either online or in-print.  Prestige, PR, Marketing, SEO's - Being published covers them all.  But how?Our guest today is Meghan Ely, considered by many to be the guru of PR for the wedding and event business.OFD Consulting owner, Meghan Ely, combines in-the-trenches event experience with a love of wedding PR to empower her clients to take their businesses to new heights. A long-time industry speaker and writer, she is a Wedding Pro educator with The Knot + WeddingWire, as well as a regular contributor to Wedding Planner Magazine, Catersource and Special Events.com. Meghan represents clients globally and has earned them overage with the New York Times, Martha Stewart Weddings, The Knot, Refinery 29, Domino, Forbes and Real Simple, among other outlets. Her team's publicity efforts are regularly honored by the Public Relations Society of America. The National Association of Catering and Events just named her Speaker of The Year for 2023. She is one of the few that will give you exact and tangible steps to get your event published today!  She is directly responsible for getting businesses quoted or featured in the NY Times, Parade Magazine, People Magazine, Martha Stewart Weddings, Bridal Guide, and Modern Luxury Magazine just to name a fraction of the publications.For a hands-free experience, ask Alexa to play the latest podcast episode of Behind The Veil with Keith Willard.The BEHIND THE VEIL Show is the winner of the 2021, 2022, and 2023 Telly Awards for best online unscripted series and the NACE One Award for Innovator of The Year.Support the showBehind The Veil Crew:Host: Keith Willard www.keithwillardevents.com www.instagram.com/keithwillard Co- Host: Marci Guttenberg www.anaffairtorememberbymarci.com www.instagram.com/anaffairtorememberbymarci

Welcome to SpeakUPZee, the podcast designed to inspire, encourage, and motivate. In this week's inspiring episode, we have the pleasure of hosting Chad Mackey, a remarkable entrepreneur who has embarked on a remarkable journey, building a six-figure catering company. This conversation delves deep into Chad's journey – from humble beginnings to establishing an empire in the catering world. We explore how he hustled, strategized, and made key decisions that led to the growth of his business. Chad shares not only the successes but also the challenges he encountered along the way. His story is a testament to resilience, determination, and the power of chasing one's dreams. For those on their journey to success, explore Esquire Writing & Media Co.'s services at speakupzee.com/esquire. Alternatively, connect with us by texting "ESQ" to 469-851-7235 for more information. Stay seamlessly connected with us on social media: Instagram: @willzeetidwell Facebook: @speakupzee_ Twitter: @speakupzee_ If Chad's incredible journey resonates with you or if you believe it could inspire someone you know, please share this episode and leave a review. Let's continue on our journey of growth, determination, and the pursuit of our dreams. Join us this week as we explore the remarkable journey of building a six-figure catering empire – from hustling to creating an empire.

Having only done 2 events together, and this time for 3 times as many people and one pizzamakers short, I wasn't sure how this would go...   This is a part 2 convo talking about my catering event. In part one, we went through the planning the setup the execution, and the cleanup.   Here we talk about improving from our first event and what we could do better for next time.   Grab My Catering Checklists! https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing Sign Up For Our Mailing List  https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate⁠ Patreon: https://www.patreon.com/whatsgooddough   https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ ⁠Famag Mixer Affiliate⁠ https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Post https://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/  

Felicia Grady is an Executive Chef, Business Owner, and Restaurant Consultant. After graduating from The Chef Academy in 2012, she started her own catering company, Plate it Up! Catering. In 2022, she was awarded chef of the year by the American Culinary Federation. She has a TV show on the network Pure Essense called "Cooking Something Up! With Chef Felicia" and is a guest chef on Life Style Live on Channel 8 CBS. In this episode, we talked about her passions, her volunteer work, challenges she's faced as a business owner, feeling vulnerable, and being badass! We may also be cooking up something with Chef Felicia Grady - and we talk about that too.

It won't be. I laid out my plan on how I executed my catering event and prepared myself mentally for worst-case scenarios.   Grab My Catering Checklists! https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing Sign Up For Our Mailing List  https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate⁠ Patreon: https://www.patreon.com/whatsgooddough   https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ ⁠Famag Mixer Affiliate⁠ https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Post https://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/  

Finally, it's time! Hockey is back! It's time for our 2023-2024 St. Louis Blues Season Preview. Chris and Jason break down the looming questions for the Blues this upcoming season. Will Binnington bounce back? Can the defense get better despite making no changes? Will the Blues make it back into the playoffs or will th retool continue? All of these questions are answered in this week's show. Give us a listen and let us know where you think the Blues will finish this season. Listen to us on Apple Podcasts, Spotify, Amazon Music, iHeartRadio, Google Podcasts and many more podcast apps! Check out Brookroyal who sings our theme “Bleed Blue” out on ⁠Itunes⁠, ⁠Spotify⁠, and Amazon Music. Be sure to visit one of our sponsors, ⁠Rock Star Taco Shack⁠. The Rock Star Taco Shack has full menu and they're open Tuesday- Saturday every week! They are located on 4916 Shaw Ave., St. Louis, MO 63110. Be sure to pick up some Rockstar Dust at your local Schnucks as well! Check out our sponsors over at ⁠Altered State Comics⁠. Be sure to check them out for all of your comic, Funko Pop! and pop culture collectibles today! Order online or visit them at 671 Big Bend Road in Manchester. Be sure to check out our friends, ⁠Lucky Lola's Foods⁠. Their Sweet Jalapena Heat is a MUST HAVE ingredient for all of your BBQs. Give them a follow to find their products & chef inspired recipes. Support Local! Their products are available at your local Schnucks, Kenrick's Meats & Catering & Fresh Thyme stores. Get the latest news from all of our social media accounts: Instagram – ⁠BluesHockeyPodcast⁠ Facebook – ⁠Blues Hockey Podcast⁠ Twitter – ⁠@BluesHockeyNHL⁠ YouTube – ⁠Blues Hockey Podcast⁠ Email – ⁠blueshockeypodcast --- Support this podcast: https://podcasters.spotify.com/pod/show/blues-hockey-podcast/support

Finding that secret sauce can lead to success, but it's not always easy to find. In this episode of the Class E Podcast, we talked with Chris Sexton, founder of the barbecue catering company, Sexton's Smoke-N-Grill. From learning countless lessons in the Greenville Starts program to dealing with personal health concerns, Sexton discusses the future of his company, how he has become more appreciative of his skills, and the importance of keeping priorities straight as an entrepreneur. Guest: Chris Sexton Facebook: https://www.facebook.com/sextonsmokingrill Host: Mary Sturgill Producer: Isabella Martinez '24   TRANSCRIPT:  MARY: Hi there, everyone. Welcome to this episode of the Class E Podcast. You know, this is the podcast that is brought to you through a partnership between the Hill Institute for Innovation and Entrepreneurship and the Communication Studies Department here at Furman University.  Today's episode is part of the everyday entrepreneur series in which we talk to entrepreneurs who have graduated from our GVL Starts program. And the reason that we're doing that is we want you to hear their stories and be inspired by them wherever they are in the process of their venture. So today we have a very special guest, Chris Sexton, who is the owner of Sexton Smoke-N-Grill, and a new venture that he's calling Mr. Sauce It Up. Chris, welcome to the show.  CHRIS: Thank you for having me. Thank you for having me.  MARY: Chris, I'm so happy that you were able to join us today because one - I'm gonna look right into the camera for the YouTube people - Chris' food is amazing. Now when I was in, you know, I was a broadcaster for 20 years, and when I was in Texas, the broadcasters and you know different people in the community, they call us celebrities or whatever, but we had to judge barbecue competitions. So I've judged many a barbecue competition in my life. And Chris' is by far the best of any that I have done and it all boils down to the sauce, which I imagine is where the Mr. Sauce It Up came from.  CHRIS: That is exactly where Mr. Sauce came from. I've created a new sauce using fruit, alcohol, and just a wide imagination to come up with different sauces. We've got about 10 to 15 sauces that we do.  MARY: Yeah.  CHRIS: All incorporating fruits and alcohol like I said. Like you can take Hennessy bourbon… MARY: Don't give your whole secret away.  CHRIS: No, everything's not coming, but we've got great stuff coming.  MARY: We don't want people to copy it. And you will want to once you taste this, you'll want to try to redo this at home. Tell us about how you got started with this. Because you're in finance.  CHRIS: I'm in finance. So to be honest with you, from working in finance, I've always had a passion for cooking. I started cooking when I was like 14 years old working at a little restaurant in Greer with legendary Peggy Davis. She owns Peggy's Diner in Greer. Started working with her, handing out trays… and I kind of fell in love with that whole environment of cooking, creating. Did that all the way through high school… worked at McDonald's. But the sauce and the cooking came from truly talking on the phone with a guy from Mississippi on the phone about a car deal.  MARY: Oh, wow. CHRIS:  And he asked me what I was doing for Thanksgiving. I told him I was going to try fried turkey. He said you need to smoke it.  MARY: Yeah.  CHRIS: And that day, I smoked a duck, a turkey and a…a duck, a turkey, and a Boston butt.  MARY: Wow.  CHRIS: And they all came out great.  MARY: Yeah. On your first time. CHRIS: On my first time, it came out great. Not perfect, but great. MARY: Right.   CHRIS: But it was addictive. It was like it was something that…it's what I needed at that point in time to slow me down and give me some perspective. MARY: Yeah.  CHRIS: And from there it's just kind of bloomed and grown from there.  MARY: Yeah. What inspired you? Was it just the conversation with him or have you always… I mean, you've kind of always been a little a foodie. CHRIS: A foodie.  MARY: I mean, I consider you a foodie.  CHRIS: So what really inspired me is the process.  MARY: Yeah. CHRIS: I fell in love with it. And I'm a person that loves serving people. So getting to feed people, seeing smiles on their face, people honestly patting your back saying this is the best barbecue I've ever had.  MARY: And there are some smiles when they eat your stuff.  CHRIS: And it's encouraging. So the sauce idea actually came… I made a dish, not gonna say what dish it is, and my mom tried it and when she got done, she says “man, this would be good on some chicken wings.” MARY: Yeah.  CHRIS: And so me being who I am, it took me like three years… I sat there and thought about it and one day while I was at work, all my great ideas come on the clock… So I was sitting there one day and I'm like bingo. I figured out how to do it, I tried it, and I kind of took it off from there.  MARY: Yeah.  CHRIS: And that's… the biggest thing about my barbecue is it's different. MARY: Yeah. It totally is.  CHRIS: And I refuse to do what everybody else does. And my goal with my business is to create a new space in a traditional market.  MARY: Yeah.  CHRIS: When you go to restaurants and you go places… that's the other thing that inspired me…I'm tired of eating vinegar based, tomato based, mustard based barbecue sauces. You know, I want something different and so that's what we've done. MARY: So you have…how many sauces did you say now?   CHRIS: Got around 10 or 15 sauces. MARY: Yeah.  CHRIS: The newest…the newest sauce that I'm working on would be a Carolina white sauce. Carolina is known for that fruit flavor for peaches and things of that nature.  MARY: Right.  CHRIS: So imagine taking your traditional yum yum sauce mixed in with a little bit of fruit.  MARY: Oh yeah.  CHRIS: And we're working on that and actually combining the smoked brisket and pulled pork with fried rice with that yum yum sauce.  MARY: Oh my gosh. My mouth is watering.   CHRIS: So, yeah. Look for us on Tik Tok soon. MARY: Yeah, there you go. When we were in the… we were in Greenville Starts cohort together, and the first time I tasted Chris's sauce, I was like, “Chris, you need to call this the best damn sauce ever.”  CHRIS: That is actually the slogan. “The best damn sauce you've ever had.”  MARY: Yeah. Yeah. I love it. CHRIS: I tell people… I'm trying to be humble, but when you have something that's different, you have to let people know.  MARY: Exactly.  CHRIS: And this is when you taste it, it just… it kind of shocks you because you're not… you're thinking barbecue sauce.  MARY: Totally.  CHRIS: But it kind of just catches you… you're like what is this?  MARY: Yeah.  CHRIS: And it just kind of sucks you in.  MARY:  Well, and I think you just said it correct. You're taking a space that is so kind of entrenched in kind of the flavors that are there. And you're creating something new with the idea of barbecue. And I love that. Can you talk us through the process of creating this business because I guess you started with the smoking first and then the sauces and then where are you… how, you know…do you have a website? Do you have a restaurant? How are you coming together?   CHRIS: What we're doing now is… So this is how I initially started out. I was at my desk at Ford one day having a conversation with someone that asked me about catering.  MARY:Yeah.  CHRIS: So I hopped online, in between calls, looking at what I had to do to get started so I went online, I got my EIN…and kind of got in touch with state and got everything going. MARY: Yeah. CHRIS: That was in 2016. So for the last three years off and on, I've done a lot of catering. A lot of on site. My biggest thing is on site grilling. MARY: Yeah. CHRIS: I put on quite a show when I grill.  MARY: I mean you can tell with his personality. You're the entertainment and the food.  CHRIS: So yeah, if you're looking for an entertainer and a grill master, I'm your guy. So we… that's my big thing is I travel, I take my grill, I like to set up shop.  MARY: Yeah.  CHRIS: And I also work with… I've been working… I had been working before I took my current job with the church during the Wednesday night Bible studies. I'm big on… like I said my dad is a Baptist preacher.  MARY: Right. CHRIS: So we grew up in the country and all I know is fellowship and eating. I've probably eaten in every county in the state.  MARY: Yeah. CHRIS: Every, every type of food you can have, but those experiences is what inspired me. But long story short, the business idea and the model came from just three years of having to stop and go because working back and forth, and now learning how to balance time, family, and everything. The Mr. Sauce It Up will give me the opportunity to kind of work and service people and enjoy it and also make my first big shine through Mr. Sauce It Up.  MARY: Yeah. So I want to talk a little bit about… because entrepreneurial, you know, ventures are, it's a journey, right? And I know we all have setbacks, and I know that you've had some setbacks, including a health setback for a while that kind of made everything go on pause. So how are you doing now? And let's talk about the setbacks and how you overcame them.  CHRIS: Oh, wow. So it's crazy the night that we had our finale. Our, you know, our big pitch.  MARY: Yeah.  CHRIS: I found out I had a nodule on my thyroid that they had to go in and remove. They thought it was small, but it ended up being like the size of a baseball. MARY: Wow. CHRIS: So it sat on my chest and it kind of impacted me. Dealing with things like that… it impacts…your thyroid is your gas and keeps you going. MARY: Yeah, yeah.  CHRIS: So for like the last three years, I've ran on nothing but adrenaline and you didn't know it. So it's taken me a little… little bit of time to adjust to being normal and not having that excess energy and just you know being actually knowing what it feels like to be tired and having to take a nap. MARY: Right. CHRIS: So for the last six, you know, part of that I ran on you know pretty much adrenaline because the thyroid and I were back balanced. Kind of and it… but it gave me an opportunity to really sit back and refocus and re-  kind of gave me a bigger hunger for what I want to do. I've looked at food trucks, and things like that, but a crazy and a funny fact about me is I've had 22 wrecks in my lifetime.  MARY: 22 wrecks? CHRIS: 22 automobile accidents.  MARY: Oh my goodness, Chris. CHRIS: So me driving a food truck probably nobody around here wants.  MARY: They don't mix.  CHRIS: That's not a good mix so I'm in the process of trying to find a building either…. I would prefer Greenville, but the Spartanburg area is also something I'm open to… to certainly barbecue out of. But until then, I'm gonna let myself and also cakes and sweet potato pies…  MARY: Yeah. Oh my god. Sweet potato pies.  CHRIS: …kind of feed my business and my picture while I kind of work my nine to five and do your day in and day out thing.  MARY: Yeah. CHRIS: The struggle. You know, being an entrepreneur… it takes a… you got to have a little bit of crazy in you to be an entrepreneur. But the biggest thing you have to have to be an entrepreneur is being resilient.  MARY: Yes. CHRIS: You never know what obstacles are gonna come your way. I never expected and never thought I was sick MARY: Right. You had no idea.  CHRIS: I had no idea. You know, and even through it, you got to, you know, one of the mottos I live off of is fake it till you make it.  MARY: Right.  CHRIS: You got to go into every day, no matter what's going on, with a smile on your face, press through. And you kind of put it behind you and live in that moment because you never know life can be taken from you at any given moment. So you got to enjoy it no matter what's going on. And that's what's kind of helped me evolve and get to the point that I'm at now. And for me, I've learned you know, when things are going… when things are going at their best is when things…your biggest hurdles are going to come. MARY: Yeah.  CHRIS: For me, I spent all last year partnering with people and creating a lot of partnerships I kind of had to give up. So to kind of reinvent myself and roll back out and rebrand as Mr. Sauce It Up, it's going to be really exciting and I think it's the right way and path to go. The biggest thing I can tell other entrepreneurs is don't be stubborn.  MARY: Yeah.  CHRIS: For a whole course, through Greenville Starts, everybody told me, “it's the sauce, it's the sauce, it's the sauce.”  MARY: Yeah. CHRIS: And I love cooking. I love grilling.  MARY: Yeah.  CHRIS: And a couple of weeks ago… I'd say a couple of months ago, it finally dawned on me “Hey, you've got a product that nobody else can do.” MARY: Right. CHRIS: This is your…this is your headline and this is your angle. I'll still grill and barbecue and do barbecue and whatnot. But…I have a gift that I gotta give the world.   MARY: Right. That's your foot in the door -  think the barbecue, but the sauce is so scalable. I mean it gives me goosebumps just thinking about where you could go and seeing this on grocery store shelves. I mean it really does. CHRIS: That's my ultimate goal. My ultimate goal is to… MARY: I mean I literally just got goosebumps.  CHRIS: We've got here in Greenville…we've got we've got the Duke's manufacturing. I want to have something similar to that here just pumping out sauce so hopefully when you're getting you know your Chick fil A… go to McDonald's get a sauce packet, and you'll see my pretty face on it. MARY: I love it. I love it. And you said some really good things about there in that comment about being resilient and not being stubborn. And I think being willing to go with the flow because I know you were in talks about a space right when you got sick. And so every… I mean literally everything went on hold.  CHRIS: So with the space…this is another thing that when in the restaurant business, it's a risky business… MARY: It is.  CHRIS: For me, the biggest thing is finding people that want to invest and that will roll the dice on a restaurant. MARY: And that's true for all restaurant owners.  CHRIS: That's been the biggest challenge, but the buildings I looked at have been highly competitive.  MARY: Yeah.  CHRIS: I looked at a property in Duncan… was looking at property in Duncan and somebody came in at the last minute and outbid me by like 30 grand.  MARY: Right. Wow.  CHRIS: And being in finance and being the underwriter you… the risk… I'm very careful if that's the risk I take and I evaluate it making sure I'm making solid decisions.  MARY: And you understand that risk.  CHRIS: Yeah, because being in business for yourself, is a risk alone. MARY: Absolutely. CHRIS: You don't want your business upside down and trying to make back money that you may not be able to get back. That's not a wise move so we kind of backed off a bit. And it's been a blessing because like I said had I got into it then, gotten sick, we would have been in a worse situation. So thankfully, we got into a position where we're able to press pause and my true belief is that when my opportunity and my time is there, it's gonna happen but until then we're just gonna keep doing what we have to do.  MARY: One hundred percent. One hundred percent. So what's been the most rewarding thing about starting this venture for you? CHRIS: Networking and meeting new people.  MARY: Yeah.  CHRIS: And to be honest with you, the other thing people don't know about me is I'm kind of shy.  MARY: I don't believe that for a minute. Because the first night we were in Greenville Starts together, I mean, we clicked, obviously but…but yeah, no. But you, probably like me, I have to overcome it when I'm with people. Once I get there, I'm fine.  CHRIS: So I guess you can say my shyness comes out different. When I get nervous and get shy, it's like lights on, like camera on, game on, let's go. So you never really know it. So I embrace it. And being able to… this has taught me how to fight through that and how it really… I guess having a good time meeting new people and the biggest thing I think I'd say is just learn. Being an entrepreneur has taught me so much and it has stretched my limits. And so when I was younger, I was a hothead. MARY: I believe that.  CHRIS: Something happened… something happened and I'm, you know, fired up. MARY:  Right. CHRIS: So for instance, a couple of weeks ago, my first time back out and I go to leave and my grill catches a flat tire.  MARY: Oh, no. Yeah.  CHRIS: And the old me would have been saying Sunday School words and throwing stuff and all upset. We just pressed pause and regrouped and it has made me grow and develop patience. And understand that some things you cannot control. If you can't control it, you just move on.  MARY: I would think that this entrepreneurial process that you're on, and that health scare, that major health scare, probably both had something to do with that kind of, okay, it does no good to get upset about this stuff, just deal with it one thing at a time. CHRIS: Well there's another factor in there also. I've got a grandson now.  MARY: Oh yes, that's true. Happy Grandfather.  CHRIS: So, being a grand dad, it kind of…I would say the moment I took my daughter to the hospital.  MARY: Yeah.  CHRIS: Got the call. I had to take her to the hospital. That's when life changed.  MARY: Yeah.  CHRIS: We just kind of… I don't know it's something about having a grandchild that you can give back to them.  MARY: Right.  CHRIS: It kind of changes you. At the same time, it just shows your new appreciation for life. So all of that within the three month period, it really has slowed me down… made me appreciate life even more. But at the same time, it's made me a fighter. It's really made me a fighter and made me...  MARY: Yeah, because you want to be around for him. CHRIS: Yeah, to be honest with you, this whole get up, I've thought about for the last four years.  MARY: Yeah, this is what it's gonna look like. CHRIS: Yeah. And going through that experience gave me the courage to kind of step out of the shell and put it out there and move forward because what's the worst thing that can happen? Somebody will laugh at you? MARY: Right. Exactly.  CHRIS: You know at the end of the day, this is who I am.  MARY: And who cares? If they're laughing at you, they're looking at you?  CHRIS: They're looking at you. They're going to remember.  MARY: Right.  CHRIS: This is who I am. A little country guy from South Carolina just trying to sell some good barbecue and sauce.  MARY: Yeah, I love it. Chris, I love it. So we were, like I said we were in the Greenville cohort, Greenville starts cohort together, and for those of you may not know that's like an eight week program where the participants could expose everything from, you know, fundraising, capital to legal issues and things that of course, you're not an expert in everything, right? And so we learned so much to marketing. I mean, you name it, we touched on it in that class. What were some of the takeaways from that that you are implementing now? Almost a year later.   CHRIS: Want to hear a good story? MARY: Yeah always.  CHRIS: It kind of goes with the question you asked me previously about my experience.  MARY: Yeah.  CHRIS: Do you remember the night that we wrote the breakup letter?  MARY: Yes. We had to write a breakup letter to our business. And you know, you're the second person to bring this up in these conversations, but his breakup letter was amazing. But go ahead.  CHRIS: I lived my breakup letter this year. And that night, the night that we had read that letter out loud and share that experience…  MARY: Yeah.   CHRIS: I lived it this year. And going through it and living it and seeing your dreams kind of, let's just say be taken away.  MARY: Yeah, yeah.  CHRIS: It makes you appreciate your gifts and it makes you appreciate what you did. So, without Greenville Starts, I probably wouldn't have pushed through this year. I probably would have gave up and just gone back to working the nine to five and just you know enjoy life but my experience with Greenville Starts and having to, you know, go through a made breakup with something that you love and then having to go through it actually, it kind of gave you…I can go back and I can remember some of the speeches that the speakers gave. I will say it gave me motivation and courage and more than anything else it taught me that I'm not a know it all. I've worked in the banking industry for years as a banker and on the other side of the fence, telling people no to loans and being actually on the opposite end of it - trying to be approved, trying to get all your documents together gives you a whole new appreciation for what people on the other side go through. We've been on both sides. I have an appreciation for both now. But I will say that Greenville Starts… it gave me the courage to bounce back and gave me that fight and it prepared me for the hurdles that were ahead. So if anybody in Greenville County has a business idea and they feel like they can make it, but their confidence is an issue, I would definitely recommend Greenville Starts. We have the all-American, the GOAT, the great, the best hair, Brian Davis. He just…has a way of inspiring…inspiring you. Like just…any of our cohorts, I think about you guys and where you're at and I see your successes and it motivates you. You see other people being successful and that pushes you on.  MARY: One hundred percent. Which is the whole reason we do this podcast is to share your all's stories with the public so that we can encourage other people to go ahead and follow their dreams and create their ventures, you know, and I mean, you talk about Greenville Starts being an inspiration, you're an inspiration to, I know our entire cohort.  CHRIS: I appreciate it. I appreciate it. I think, you know, God puts you in a certain place at a certain time. And I think I feel like that was a perfect time because like going into it, I'll be honest with you toward the end of class I kind of felt like something was off. It drained me. It drained me. It put me… I don't like talking about this aspect of it, but it impacted my mental health.  MARY: Yeah. CHRIS: It gave me some anxiety and put me in a depressive state and it you know, that's not me. MARY: Right. CHRIS: One hundred miles per hour, 100 days a week.  MARY: Yeah.  CHRIS: So at the end of the class, it was like okay, what we got going on? And you guys really pushed us through. It's like a family. It's not just like a class. It's not just like a group of people. It feels like family and a cheerleader group.  MARY: Yeah. CHRIS: I've coached football, played football. I love sports and I love that team aspect. And that's what it felt like. Each week it wasn't a competition against each other. It was a way that we can push each other…push each other to make each other better. It's been a year and a half now. And when you can go back and recall specific conversations and specifics in a needed time, that's when you know it had an impact on you. That's what Greenville Starts said to me.  MARY: Yeah. CHRIS: It put a lot of information in this encyclopedia up here.  MARY: Yeah. I love that. I love that. What advice do you have to other entrepreneurs that you… either from Greenville Starts or just your personal experience?  CHRIS: I'm going to steal one from Ted Lasso.  MARY: Okay.  CHRIS: The great Ted Lasso. You got to believe. And what he also says…that's number one is believe.You got to believe in yourself. You got to believe in the process and you got to trust, you know, that the good Lord put you in a position he gave you whatever gifts that you have for a reason. And you have to follow the plan in your process. When things get hard, you got to go harder.  MARY: Yeah.  CHRIS: And when things get easy, you got to kind of scratch your head and say, why is that so easy and know that something's coming. MARY: Right. Be prepared.  CHRIS: Be prepared because something's around the corner. The other thing is, I'm a Florida State fan. And the reason I'm a Florida State fan is because of…He talked about a lot about what you do when people aren't watching.  MARY: Yes.  CHRIS: And as an entrepreneur… it's what you're doing behind the scenes and when people aren't watching is what's going to make you successful. You know, the… you know, I cook a brisket 26 hours for it to be gone in 30 minutes.  MARY: Right.  CHRIS: So it's what I do behind the scenes and the effort and what people don't see is what makes you a great entrepreneur and a great… and great at what you do. And the last is something I learned from a guy named Tom Leopard back in 2012. Your priorities. As an entrepreneur, you have to have your priorities in order. It's got to be your faith, your family, and your fortune. If those three get out of whack at any point in time, it's time to step back, reevaluate, and bring them back in line and then things will start flowing so greatly. So always remember your faith, your family, and then you're fortune and as long as those three are aligned, you can always be successful and bounce back.  MARY: I love that. The three F's.  CHRIS: The three F's.  MARY: I love it. So you brought some… before we let you go, you brought some goodies for us. So, boy, I wish people…I wish we had smellivision because that cake smells so good. Oh my gosh. So Chris, what do we have here? This is one of the cakes that you do.  CHRIS: This is my spin on a…You lived in Kentucky?  MARY: I did not live in Kentucky.  CHRIS: I don't know why I thought you lived in Kentucky. So, this is my take on a Kentucky butter cake.  MARY: Okay.  CHRIS: So I call it a Carolina butter cake.  MARY: Yeah.  CHRIS: It's a pound cake with some secret flavors.  MARY: Okay.  CHRIS: As all things as Mr. Sauce It Up does, we also do cake glazes.  MARY: Yeah.  CHRIS: So this has a pineapple. No, I'm sorry…a peach mango rum glaze to it.  MARY: Yeah. Oh my goodness. This is going to be so good.  CHRIS: Mixed in butter. Something I came up with. I am the king of taking a recipe and turning it into my own. MARY: Right.  CHRIS: So, that's what I do the best. I don't… You know, if I go out to eat I'm probably going to take two… two combos, two meals and turn it into one.  MARY: And put them together.  CHRIS: So this is kind of what I've done with this and created my own flavor, but I feel pretty confident, I'm willing to bet you a $1 to your paycheck that you've never had a flavor like this.  MARY: All right, let's see it.  CHRIS: Let's see. Let me pull out my Dexter knife.  MARY: He's going to pull out his Dexter knife. Oh yeah, that's a Dexter knife. All right. All right. All right, let's cut into this sucker. So remind me again what the glaze is?  CHRIS: This is a peach mango with a hint of rum.  MARY: Okay.  CHRIS: And some other stuff that I can't really share with you at the time. I'll share with you at the time.  MARY: Right let's go. Cheers.  CHRIS: Cheers.  MARY: Oh my gosh.  CHRIS: Mmm. Mama where you at? Come on over here, get smacked.  MARY: That is so good. Did you say mama come on over here, get smacked?  CHRIS: Come on over. Come on over.  MARY: Oh yeah. So, we're going to have to change that phrase, well or add to it…the best damn sauce…the best damn glaze…because this is good stuff.  CHRIS: Thank you so much. Thank you so much.  MARY: Oh my goodness. Alright. So again, we'll have the links to how you get in touch with Chris wherever we're posting this podcast, both on YouTube and all of our podcast channels. Just look under the copy, the body copy. And you'll see that there because you… if you are having an event, you want to hire Chris to cater that event. Again, it's the entertainment and food. You can't beat that. CHRIS: Let me tell you.  MARY: Yeah.  CHRIS: I didn't mean to interrupt, but this cake is good.  MARY: It does taste good.  CHRIS: It tastes good. I'm a pound cake foodie and I think I've found something here.  MARY: I think you have too.  CHRIS: Not to brag, but yeah.  MARY: I think…I can't put it down. I got to finish eating so I can say the rest of the show so I can close the show out. Oh my gosh. So good. Alright. How do people get in touch with you if they want to get some sauce or they want you to cater an event?  CHRIS: Cater an event. You can find me on Facebook - Chris Sexton or Sexton's Smoke-N- Grill. Also on Instagram, it's Chris Sexton or Sexton's Smoke-N-Grill. Email me at sextonssmokengrill@gmail.com. www.sextonssmokengrill.com. And that's just Sexton's, Smoke, the letter “n”, grill.com. Or you can call me 864-680-4629. We got the sauces.  MARY: Alright, Chris, thank you so much.  CHRIS: Thank you. Anytime. Anytime.  MARY: So remember, if someone you know is an entrepreneur or has an idea, Greenville Starts is a great place for them to get started or if they're somewhere in the process along the way and they just need that little extra “umph” to learn things that they don't necessarily know, then that's a great place. So, in order to get into the next cohort, all you have to do is Google Greenville Starts and Furman and it should be the very first link that pops up and get yourself on that list.  The other thing I wanted to remind everybody of is that we have the Paladin Pitch competition, which if you are a Furman student, you can win $10,000 for your venture. That's coming up in April, but you have to participate in some pitch competitions before that. So, contact the Hill Institute, get your pitch to them and start working and then from all those pitches throughout the year, they'll choose the finalists to pitch in April. So be thinking about that, be brainstorming. If you want to do something, now is the time to do it. So, that does it for this episode of the Class E Podcast. I'm your host Mary Sturgilll. Remember this podcast is brought to you through a partnership between the Hill Institute for Innovation and Entrepreneurship and the Communication Studies Department here at Furman University. It is produced by student producers, Kayla Patterson and Eliza Polich, a true example of the Furman Advantage. And remember, you can get this podcast two ways now - you can listen to it wherever you listen to your podcast, we also have a YouTube channel where you can watch it and you can see this beautiful cake that we just ate and see us eating it. And we also.. follow us on Tik Tok if you're on Tik Tok because we just started a brand new Tik Tok channel and you'll see a lot of the outtakes and a lot of cool stuff on behind the scenes stuff on that Tik Tok channel. Until next time everybody, dream big.    

Choosing the right venue for your destination wedding is a BIG DEAL, but how do you even know where to begin? We're thrilled to have Christiana Okada, the Director of Catering at the Halekulani join us this week as we talk about the process of working with a hotel venue as you plan your destination. Having a team of professionals helping you make these decisions is so important (especially if you're not planning to visit before your wedding), so finding a venue and a team of vendors that you trust is critical. If you're thinking about getting married away from home, this episode is for you!Support us: patreon.com/unveilingparadise6 Things to Consider When Choosing a Venue for a Hotel WeddingsIn this episode, Cristiana Okaka, the Director of Catering at the Halekulani, shares her advice about selecting the perfect hotel venue for your destination wedding. Tune in as we explore these 6 main points:Bridging the gap between a venue at a destination and a couple planning from afar - how can a hotel and its team help?What questions should I be asking venues that I won't be able to see in person before my wedding? What are common must haves or non-negotiables that clients will ask about?For food and beverage - how do I select my menu if I'm not there to do a tasting? What are some commonly forgotten food items that I should consider when looking at venues?How important are food tastings? Should I take a trip just to do my food tasting?Exploring bar options and how having a wedding at a hotel can actually save you money on your bar! Wedding amenities - what's included for a wedding at a hotel vs an outdoor venue? And what upgrades/amenities can you get if you book at a hotel?OUR GUEST FOR THIS EPISODE:Cristiana Okada, Director of Catering at the HalekulaniInstagram: @halekulanihotelFind Us on Instagram:Unveiling Paradise @unveilingparadiseJoe @josephesser Tessa @fredandkateeventsEmail us unveilingparadisepodcast@gmail.comWeb unveilingparadise.comSupport the show