Podcast appearances and mentions of jason sobocinski

In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of Pizza Marketplace and QSRweb, talks to Jason Sobocinski and Etkin Tekin, co-founders of Haven Hot Chicken out of Connecticut. While the chicken market may be saturated, Sobocinski and Tekin found a niche for hot chicken, and the rest is history.Tekin and Sobocincki have history when Tekin worked for Sobocincki at a restaurant he owned years ago. During his interview, Tekin told his boss he'd like to open a business with him someday. They stayed in touch as Tekin opened his own businesses and in 2018, Tekin contacted his former boss about a business opportunity he had.That business? A Nashville hot chicken concept."There was nothing like it in Connecticut," Sobocinski said. He wanted to do a brand, however, and initially said no. He was invited to meet the other two founders, and Sobocinski was "blown away" by them and the food. He was in.Tekin said there was a story created behind the brand they wanted to create, and at the same time they were doing rigorous recipe testing."After three or four months of work, I just felt like something was missing in the organization," Tekin said. That would have been Sobocinski, who Tekin said always created a brand with his restaurants.The brand has recently grown from four stores to nine in just 10 months.To learn more about Haven Hot Chicken's operations, listen to the podcast in its entirety at the top of the page.

Haven Hot Chicken was previously featured on the show for episode 1151 when Jason Sobocinski, President and Co-Owner of Haven Hot Chicken, was a guest! All three of our guests today are co-owners of Haven hot chicken today. Haven Hot chicken is a hot chicken concept based in New Haven, CT with 9 locations. Etkin Tekin is the CEO, Craig Sklar is the CIO, and Rob LaTronica is the CGO!  Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Today's guests recommends these tools: Ovation Toast Rightworks Bikki LoopAI World Manager Service Physics Contact the guests: Click here for contact info Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Jason Sobocinski is the Co-Owner and President of Haven Hot Chicken. Jason grew up loving food and business. He got two degrees, travelled the world, then returned to New Haven, his hometown, and opened his first business in 2008. He then opened several businesses over the years, partnered with various people who operated those businesses, and in 2020, he opened Haven Hot Chicken in New Haven, Connecticut. From 2020-2024 he opened 4 locations. In the year of 2024, he opened 5 more. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Today's guest recommends these tools: Ovation Bikki Contact the guest: Email: jason@havenhotchicken.com Instagram: @havenhotchicken Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Send us a textIn this episode of Give an Ovation, we're joined by Jason Sobocinski and Etkin Tekin, the co-founders of Haven Hot Chicken, who are on a mission to redefine the fast-casual dining space. From their roots as winners of the Perfect Pitch competition to expanding to nine locations, Jason and Etkin share the secrets behind their explosive growth and the passion for exceptional food that drives their brand.Zack, Jason, and Etkin discuss:Why training and empowering teams are the cornerstone of their successThe importance of pride in food quality and culture-buildingHow they use guest feedback to maintain consistency and create unforgettable experiencesTactics for handling guest recovery and exceeding expectationsTune in to learn how Haven Hot Chicken is bringing the heat and redefining the fast-casual dining experience!

After an unsatisfactory experience with the DMV, Chaz & AJ spoke to House Republican Leader Vince Candelora about the ways the state agency could/should be improved. (0:00) Channel 3's Scot Haney called in to discuss issues with the Port Jefferson Ferry, the nightlife scene on Fire Island, and an early job that got him out of jury duty. (13:47) Jason Sobocinski from Haven Hot Chicken was in-studio and talked about new store locations, the top songs of the past 40 years and the proper way to acknowledge Memorial Day. (29:10)

Does a total solar eclipse mean the end of the world?  Chaz & AJ learned about the worst potential outcomes of the rare event, and also the best place to see it. (0:00) Jason Sobocinski from Haven Hot Chicken came by to feed the crew and talk about his involvement in the Caseus Cheese Truck, Black Hog Brewing and Ordinary. (7:58) Chaz & AJ played a game of "What Are The Chances", and the Tribe proved there is no such thing as coincidence! (25:25) Image Credit: Pitris / iStock / Getty Images Plus

Co-founders Jason Sobocinski and Etkin Tekin opened the first Haven Hot Chicken in 2020 and have quickly grown to 8 locations throughout Connecticut. They created a unique blend of marination and pressure frying that provides their chicken with what they call a “Crispy Crust Adhesion," which is flavorful and prevents the crust from separating. These efficient 1200 to 1500-square-foot spaces offer very little dine-in seating and post 90 % of revenue from online order pick up, delivery, and walk-in takeaway. Jason tells us "Where there is a mission based on passion and a vision that is inclusive, there is success. We win by serving high quality certified Halal chicken, engaging our team members in the business and actively supporting our community” In this episode, Jason and Etkin share their 7 core values referred to as the "Haven Way” as well as provide details on: Their “Service Physics" culture challenges everyone to view problems as opportunities for improvement The social media marketing success of Crispy, Crunchy, Juicy, Spicy and Delicious! Their “On the boat” training philosophy…everyone has an oar but must work together to move forward The expansion goal of 25 operating units throughout New England by the end of 2025

This hour, chef Raquel Rivera, a cooking teacher and owner of A Pinch of Salt, and Jason Sobocinski, a local food entrepreneur, share tips for cooking a Thanksgiving turkey with all the fixins'. And intern Lateshia Peters talks with her mom Nicole Lewis about why their Thanksgiving meal is centered around the food of her Grenadian heritage. Think: Caribbean-spiced salmon, fry-bakes, and cocoa tea. Plus, producer Tagan Engel speaks with Hi'ilei Hobart, a professor of Native and Indigenous Studies at Yale, and Rebecca Salazar, a student seed keeper with the Yale Native American Cultural Center and the Yale Sustainable Food Project. They spoke at the Yale farm about their adventure this year - growing and saving seeds of the special Haudenosaunee Buffalo Creek squash. These two indigenous women also speak to the importance they feel in connecting with indigenous and ancestral foods such as the three sisters: beans, corn and squash - to counter the challenges of colonization.  GUESTS: Raquel Rivera: Chef/owner of A Pinch of Salt Jason Sobocinski: Co-owner/partner of Caseus Provisions in Wallingford, Crispy Melty by Caseus, Olmo Bagels, Ordinary and Haven Hot Chicken in New Haven, Mystic Cheese Company in Groton and Black Hog Brewing Company in Oxford. Lateshia Peters and Nicole Lewis: Lateshia is a CT Public Intern and Nicole is her mom. Hi'ilei Hobart: Assistant Professor of Native and Indigenous Studies in the program of Ethnicity, Race, and Migration at Yale University. Also author of Cooling the Tropics and editor of Food Ways Hawaii. Rebecca Salazar: Undergrad studying Ethnicity, Race, and Migration at Yale. Rebecca is a Seed Keeper and Programs Liaison between the Native American Cultural Center - (NACC) and the Yale Sustainable Food Program (YSFP). This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Special thanks to the Yale Sustainable Food Program and to Fafa­­­­­­ Van Ha, Lazarus Fellow at the Yale Sustainable Food Program for contributing to the Buffalo Creek squash segment.  Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

In 2019, we celebrated the opening of Bear’s Smokehouse in New Haven. Listen back to Jamie McDonald and Jason Sobocinski describe their plans for the BBQ joint and biergarten. Cheer them on, knowing they’re feeding local heath care workers and first responders right now. Have you ordered take out yet this week? Plus, Dr. Aaron Carroll dispels myths about diet soda, red meat, coffee, and alcohol. Support the show.

Interview with Jason Sobocinski: Black Hog, Continuum Distilling, Mystic Cheese...here's how you can support all these great places!

The new Bear’s Smokehouse at the Stack in New Haven is officially open. Jamie “the Bear” MacDonald teams up with Jason Sobocinski on a year-round destination for BBQ and beer lovers. This Bear’s checks all our boxes. We’re so excited to have Jason, Jamie, and beverage director Conrad Meurice on the show. Plus, Faith and the gang share some treasured cookbooks and talk to Kristie Balisciano about the Easterseals of Waterbury’s 26th Annual Chocolate and Food Festival.    Support the show.

On this episode, host Lucy Gellman sits down with Caseus Fromagerie & Bistro Owner—and resident gourmand—Jason Sobocinski about his plan to close Caseus after 10 years, and reopen it with a new menu, mission, and partnerships in mind.

Jason Sobocinski of Caseus & Black Hog Brewing on Harvesting Hope to #ENDALZ

 Puerto Rican empanadas, olive oil tasting, the ultimate latkes, salmon cakes, and a warm chocolate & olive oil dessert! Fab guests Jason Sobocinski, Babz Rawls Ivy and Marshall Dios Cruz! More info at www.thetableunderground.com

Cheese lovers, this one’s for you. This week, New Haven cheese expert Jason Sobocinski—one of our all-time favorite guests—joins the party once again with ideas for your fall cheese plate. Alex Province pours both a red AND a white wine to go with those cheeses, and Chris Prosperi shares a quintessential Oktoberfest meal: bratwurst and sauerkraut. Make it for the weekend tailgate. It’s a winner. There’s beer, too! Jason shares an authentic Bavarian festival Märzen-style beer, and we revel in a smooth Oktoberfest brew from Two Roads (located right here in Connecticut). Ein Prosit! Aired: September 29, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Robyn Doyon-Aitken — senior producer • Jason Sobocinski — cheese expert, owner (and/or partner) of foodie destinations around the state: Caseus Formagerie & Bistro, Ordinary, The Cheese Truck, The Mystic Cheese Company, and Black Hog Brewing Co. MUSIC: • “Give Up the Funk,” The Funk Federation • “Ein Prosit,” Unknown • “Everything I Do Gonh be Funky (From Now On), Madeleine Peyroux • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We had so much fun a while back on our show dedicated to grilled cheese, that we’re airing it again. Join us for a second helping celebrating everybody’s favorite sandwich. Expert on cheese-awesomeness, Jason Sobocinski of Caseus Fromagerie Bistro, joins us in the studio and Heidi Gibson, the author of Grilled Cheese Kitchen shares some of her grilled cheese recipes, from classic to over-the-top. Mark Raymond introduces a bargain red that made our grilled cheese even better, and Anthony DeSerio mixes a Bloody Maria with a fresh Bloody Mary mix made with San Marzano tomatoes. The post Grilled Cheese, Please (Repeat) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s our grilled cheese-paloza! This week, we celebrate everybody’s favorite sandwich, from classic to crazy. New Haven’s own cheese expert, Jason Sobocinski, of Caseus Fromagerie Bistro, joins us for a fun conversation about grilled cheese (and more!). Chris Prosperi serves up a breakfast grilled cheese, and Heidi Gibson, the author of Grilled Cheese Kitchen, shares tips for great grilled cheese, along with recipes for over-the-top twists. We’ll also sip a value red wine born to pair with cheese, and a fresh-tasting Mexican bloody Mary you’ll want to drink along with your favorite grilled cheese.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

WNHH host and station manager Lucy Gellman speaks with two food truck vendors — Ernesto Garcia of Ay! Arepa and Jason Sobocinski of Caseus' Cheese Truck — and City Economic Development Chief Matt Nemerson about the recent enforcement of zoning laws that have booted food trucks out of downtown.

On a brand new episode of Cutting the Curd, discover Mystic Cheese & The 4th Annual Cheesemonger Invitational. Led by Jason Sobocinski and Brian Civitello, The Mystic Cheese Company is composed of highly skilled and and trained cheese experts using science and art to bring milk on a metamorphic jouney to pure deliouness. In the Spring of 2013 Mystic Cheese began releasing 5 handcrafted fresh and soft ripened American original cheeses. In addtion to their cheeses they have an innovative production and marketing infrastructure that will open up new possibilities in the wonderworld of artisan cheese. Organized by Adam Moskowitz, The 4th Annual Cheesemonger Invitational is where cheesemongers from around the country flex their minds and muscle in a battle of cheese skill and will. Tune in for the run down on both of these incredible worlds and continue your radio cheese exploration! This program was sponsored by Academie Opus Caseus. “I want these people to take the cheese and cook with them, do things with them and have a good time with them – not just put them on a cheese pedestal.” [13:00] –Jason Sobocinski of Mystic Cheese Company on Cutting the Curd “The best way to learn in this game is just to go out and do it. If you think it’s hard work being a cheesemonger on your feet – try cheesemaking!” [21:00] –Adam Moskowitz of The 4th Annual Cheesemonger Invitational