Podcasts about entrepreneurial chef

The power of storytelling and diversifying across platforms with Josh Gale. ----- Welcome to episode 578 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Josh Gale.  How Josh Gale Grew His Audience to 1.2M+ in Under a Year by Leading with Storytelling In this episode, Bjork interviews Josh Gale, a content creator who has rapidly grown his online presence in the food industry through his blog, The Chef Out West. Josh shares his journey from being a private chef and participating in food competitions to becoming a successful content creator within just a year. He discusses the initial challenges he faced, such as learning to film and edit, and how he overcame the fear of starting something new. Josh emphasizes the importance of storytelling in content creation, explaining how his personal experiences and passion for food have helped him connect with his audience. He also highlights the role of social media platforms like Instagram and Facebook in his growth, sharing insights on how different types of content perform across platforms. Three episode takeaways: Just start, even if it's not perfect: Josh waited until he felt ready, but the real growth came from simply hitting record. Imperfect early content is part of the process, not a reason to delay. Storytelling is the differentiator: What's driven Josh's rapid growth isn't just great food, it's the way he frames it. Audiences connect with the why behind a dish as much as the dish itself. Know which platform does what: Josh treats Instagram as his traffic engine and his blog as his revenue hub. Understanding each platform's role, rather than chasing all of them equally, has been key to building a sustainable business. Resources: The Chef Out West Toronto Sun — Josh Gale Talks Cheesecake Flop on MasterChef Canada Season 33: Episode 5 of Beat Bobby Flay: Another "Flay" in the Office Episode 527 of The Food Blogger Pro podcast: How Storytelling Helps Creators Stand Out Online with Brita Britnell Check out Josh's potato waffle recipe on TikTok! Episode 125 of The Food Blogger Pro podcast: Monetizing as an Entrepreneurial Chef with Shawn Wenner and Chris Hill Episode 561 of The Food Blogger Pro podcast: How Food Dolls Turned Facebook Into Their Top Traffic Source Meta Business Suite GRO (formerly Grocer's List Episode 547 of The Food Blogger Pro Podcast: Inside Crowded Kitchen's Strategy for Growing to 2.4 Million Followers on Facebook Episode 2 of Food Empires by Grocers List: He Quit Cooking for The Rock to Go All In On Instagram Tastemaker Conference Mediavine Raptive Substack Follow Josh on Instagram and Facebook! Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Clariti. Learn more about our sponsors at foodbloggerpro.com/sponsors. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

It's every chef's dream – to own a restaurant that carries their signature. A culmination of years, if not decades of experiences, skill building, brand creating, networking, and product testing can lead to an operation that is theirs to mold. Ah…but the skill set that got a chef to this point is suddenly significantly different and more complex. All the anxiety and stress of preparing a station in time for the onslaught of orders never goes away even when the chef is now an owner. They may not find themselves sweating out the plethora of orders on a Saturday night, multi-tasking numerous preparations, and finishing plate presentations as the dish slides down the pass, but they still feel that pressure and joy while wrestling with the role of financial manager, marketer, human resource manager, trainer, motivator, and ultimate problem solver. Join CAFE Talks for a candid interview with Chef Eric Warnstedt, owner of Heirloom Hospitality and its cadre of restaurants s we dig into the life of the chef/restaurateur. 

Troy Guard, the Founder of TAG Restaurant Group, encountered a number of challenges during his transitioning from top chef to business owner but has learned, endured, and expanded TAG Restaurant Group into an industry powerhouse. Listen now to learn about transforming from chef to owner, asking for what you want, and the power of storytelling. Sponsor: Toast: All-In-1 Restaurant System — https://bit.ly/3vpeVsc

, the Founder of , encountered a number of challenges during his transitioning from top chef to business owner but has learned, endured, and expanded TAG Restaurant Group into an industry powerhouse. Listen now to learn about transforming from chef to owner, asking for what you want, and the power of storytelling. Sponsor: Toast: All-In-1 Restaurant System —

Shawn Wenner is a food entrepreneur and owner of the acclaimed Pastry Arts Magazine, a full-blown multi-media platform for the pastry community. Shawn is also the owner of Entrepreneurial Chef, a digital platform and online community that unites all types of food entrepreneurs to share real life lessons and practical advice with one another. Listen as we chat with Shawn about how to think big and anticipate trends, evaluating risk as an entrepreneur, and his journey to becoming a global media powerhouse in the foodservice industry.

In this episode, we talked about going virtual for events with our friend Rachel Werner. Rachel is faculty for Hugo House and The Loft Literary Center. She has contributed print, photography, and video content to Fabulous Wisconsin, BLK+GRN, BRAVA, Madison Magazine, and Entrepreneurial Chef. As we all know, not everything goes well virtually. Rachel explained three factors to consider before you do so: understand who's your audience, what's your purpose, and what results you are expecting from the event. Some industries are better-suited and equipped to go virtual than others. As for how to keep your audience engaged, Rachel's suggestion is: you have to be entertaining to capture people's attention. Tim asked about the time, marketing, and cost difference for a virtual event compared with an in-person one. To sum it up, you have to give it a try and adapt to the current situation. After all, we can't become what we want by remaining what we are.

This week, we had the opportunity to talk about preparing for Bocuse d'Or and how we built Rosendale Collective with Chris Hill and Shawn Wenner, chef entrepreneurs and great friends of ours. Shawn is the founder of “The Entrepreneurial Chef,” a digital community for food entrepreneurs.

Jaime Oikle from RunningRestaurants.com interviews Shawn Werner, Founder & Publisher of Entrepreneurial Chef in this "Five Questions With" episode. We talk about his fantastic digital publication, lessons & key issues in the business, plus what's going on in the mobile & social landscape. Find more at https://www.runningrestaurants.com & http://www.entrepreneurialchef.com.

Shawn Wenner, Founder and Publisher of Entrepreneurial Chef. Thinking about spending the tens of thousands of dollars and investing years of your life to obtain a culinary degree? This is a major decision requiring ten of thousands of dollars in investment and years of your time. If you're struggling within this decision today's [...] The post Questions To Ask Before Enrolling in Culinary School with Shawn Wenner appeared first on https://foodtruckempire.com/.

The common characteristics of chefs, how to diversify your online income, and what it takes to make it as an entrepreneurial chef. ----- Welcome to episode 125 of the Food Blogger Pro podcast! This week on the podcast, Bjork talks with Shawn Wenner and Chris Hill from Entrepreneurial Chef about the common characteristics of chefs, how to diversify your online income, and what it takes to make it as an entrepreneurial chef. Monetizing as an Entrepreneurial Chef Being an entrepreneur isn’t always easy. In fact, it’s often really really tough. Especially when food is involved. That’s why Shawn and Chris started Entrepreneurial Chef: to provide tools and resources for food entrepreneurs so that they can grow successful brands and businesses. They’ve built a brand around their own skills to help others in the food space monetize, serve customers, and pursue their dreams. In this episode, Shawn and Chris share: How they got their start in food How they met and started working together The common traits of chefs How powerful trust is in a partnership Creative ways to monetize How to become a restaurateur Resources: Entrepreneurial Chef Making the Cut Podcast Process Street Making the Cut Dear Chefs 120: How to Shape Your Own Career Destiny with Dorie Clark 097: How to Create a Full-Time Income from Blogging Using The Egg Carton Method with Bjork Ostrom Tim Ma Entrepreneurial Chef Issue 11 If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com.

Chef John Corey and I met through Shawn Wenner's (Ep. 20) Entrepreneurial Chef e-magazine and professional networking group. A seasoned contestant chef in internationally renowned competitions, Chef John shares what it's like to prepare recipes intended for competing against other chefs who are at the top of their games. Chef John also tells us his big plans for taking his catering business national and how you could get into the catering business. Check out Chef John at Want to join the conversation? Sponsor the show? Email and get details.

Shawn Wenner is entrepreneur who is passionate about helping others succeed in life and business. He has an eclectic background that includes everything from working in culinary education, to competitive fighting, being a musician and more. He speaks, writes, coaches, and recently founded Entrepreneurial Chef, which is a resource specifically for entrepreneurs in the culinary industry.Today we are hear to discuss how to reverse engineering Entrepreneurial Success. Shawn is going to share with us 6 Keys or Steps to help us with this process.

Former Director of Admissions at Le Cordon Bleu College of Culinary Arts Shawn Wenner has spent years watching hopeful students enter the school with dreams of starting their own food businesses. However, so few of them open and run successful businesses. Knowing that many of the issues faced by chefs go beyond their ability to cook and prepare fine menus, Shawn created Entrepreneurial Chef to provide the tools and training needed to help chefs conceptualize, plan, and execute food businesses. From online publications, training modules, and mentorship, Entrepreneurial Chef is a platform designed for food industry folks.  Get more information: