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Marc Sauter, sommelier at Zoe's Steak and Seafood Restaurant in Virginia Beach, shares his 37-year journey in the wine industry and offers insights into wine certifications, tasting techniques, and creating exceptional dining experiences through thoughtful wine service.

• Marc has been a sommelier since age 22 and now oversees Zoe's award-winning wine program with 1,600 selections
• Wine certifications through the Court of Master Sommeliers include four progressively difficult levels 
• Only 311 people worldwide have achieved Master Sommelier status in the organization's 58-year history
• The best sommeliers focus on building customer trust by respecting budgets and offering appropriate wine suggestions
• Good wine service isn't about selling one expensive bottle but creating relationships that bring customers back
• When pairing food with wine, chefs should remember that wine cannot change, but food can be adjusted
• Half bottles are excellent options for solo diners or those wanting to experience premium wines affordably
• Creating study groups with like-minded individuals is crucial for advancing through wine certification levels
• A sommelier's job is to make wine approachable and enjoyable, not intimidating

Visit Zoe's Steak and Seafood Restaurant on 19th Street in Virginia Beach, next to the convention center. Reservations are recommended and can be made up to two years in advance.

https://www.zoesvb.com/

Welcome to the show! Burnt Hands Perspective

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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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Chef Eric shares his harrowing journey of rebuilding after a devastating fire destroyed his restaurant Crudo Nudo. His experience reveals critical lessons about insurance coverage, documentation, and community relationships that every restaurant owner needs to know.

• Chef Eric built Crudo Nudo from a struggling concept to a successful Spanish-influenced tapas restaurant before disaster struck
• Most restaurant owners never read their 460+ page insurance policies thoroughly, which can lead to claim disputes
• Business interruption insurance is crucial, but understand how your business structure affects coverage
• Documentation is essential – keep meticulous records of everything and maintain all licenses even when closed
• Building positive relationships with city officials and community stakeholders proved invaluable during recovery
• Fire investigators attributed the blaze to frayed wires, completely destroying the kitchen and causing extensive smoke damage
• Insurance companies often pay claims incrementally, making the recovery process financially challenging
• Having a landlord with favorable lease terms regarding disasters can significantly impact recovery
• Reopening requires going through the entire permitting process again, even with an established business
• Eric's experience demonstrates why restaurant owners should focus on business fundamentals before menu development

If you're a restaurant owner, review your insurance policies with experts who understand the specific language and requirements of these complex contracts. Maintain thorough documentation of all business operations and build community relationships before disaster strikes.

Welcome to the show! Burnt Hands Perspective

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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Chef Tony, KC, and designer Heather Robinson get into the crucial elements of successful restaurant design, from balancing aesthetics with profitability to creating memorable spaces that enhance customer experiences. Heather shares her practical insights on space planning, lighting, seating variety, and often-overlooked design opportunities from decades of experience.

Some great takeaways you will get in this episode:

• Restaurant design success hinges on positive customer experience and profitability
• Efficient kitchen design allows for more revenue-generating dining space 
• "Functional decor" maximizes impact while minimizing costs
• Warm lighting (2700 Kelvin) enhances both food appearance and customer experience
• Multiple seating types create diverse dining experiences even in small spaces (and how many types you should have)
• Bathrooms and doorways offer opportunities for memorable design moments
• Regular refreshes (every 5-7 years) maintain restaurant relevance
• Commercial-grade materials prevent costly replacements within 18 months
• Finding a designer who balances creativity with practical knowledge is essential
• Never copy another restaurant's design, create something authentic to your vision

Connect with Heather's design firm Within Interior Design: https://www.withindesigns.com/ 

And on Instagram: https://www.instagram.com/withininteriordesign/

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Welcome to the show! Burnt Hands Perspective

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CONTACT US:
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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

What makes cannabis edibles safer than Oreos? (Yes, sadly, this exposes the dirty side of the FDA and our food that we eat every day, so even if you are not a "weed" person, this is an eye-opening episode on food testing!) This question launches our eye-opening journey through the scientific wonderland of DigiPath Labs in Las Vegas, where we discover the insane testing and regulations behind legal cannabis products.

Chef Dee (AKA: The Happy Chef) and Todd Denkin (DigiPath Labs CEO) talk about their decade-long partnership that helped launch Nevada's legal cannabis industry. As the first chef to open a manufacturing kitchen in the state, Chef Edible Dee offers fascinating insights into the painstaking precision required to create consistently dosed cannabis edibles. When a single batch can cost upwards of $50,000, there's zero margin for error.

The laboratory tour shows off an impressive arsenal of scientific equipment that would make CSI envious. Machines creating flames "as hot as the sun" test for heavy metals, while $300,000 gas chromatography systems detect pesticides down to 0.01 parts per million. We witness how every cannabis product undergoes more rigorous testing than virtually any other consumable item on the market. Sad, right?

Perhaps most surprising is the disgusting reality about microscopic scorpions occasionally found in cannabis samples, or how strain names like "Alaskan Thunderfuck OG" mean far less than the actual chemical profiles of cannabinoids and terpenes. Chef Dee explains why indica/sativa classifications are largely meaningless compared to terpene profiles that truly determine effects.

The conversation offers rare insights into cannabis regulations, including the 35-day sample retention period and how tested cannabis waste eventually gets mixed with concrete, meaning parts of Las Vegas are literally "built on pot." The technical aspects of cannabis testing show off why professionally produced edibles from knowledgeable chefs deliver consistent, predictable experiences, and you should read your labels!

Whether you're cannabis-curious or a seasoned enthusiast, this episode transforms how you'll view the science behind the products. 

Listen now to gain insider knowledge on what makes quality cannabis products truly special and why embracing scientific principles creates safer, more effective experiences.

Are you surprised by this? Sound off below and demand more from our food producers and regulators! 

Check out Digipath Labs here: https://digipathlabs.com/

And support The Happy Chef here: https://edibledee.com/ and https://thehappychef.co/ and smash that FOLLOW button on IG here https://www.instagram.com/edibledee

Thank you both

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Ever wondered what happens when social media stardom collides with the gritty reality of restaurant ownership? This episode pulls back the curtain on that journey as we welcome back Mr. Make It Happen, Matt Price, who shares the raw, unfiltered truth about opening his hot new DC restaurant, FRAICHE.

After building a 4 million+ following online Mr. Make It Happen really did make it happen by opening a brick and mortar restaurant in DC. We talked about this in our first episode with Matt in season one of the show (go back and check it out) and Chef Tony has provided consulting and feedback for the past year to help. It has been a journey and we are getting real and raw with the reality of opening a spot and delivering daily.

"The food side of things has been the least of my worries," he confesses, shattering the typical chef narrative. Instead, we got real on the challenges that actually determine restaurant success: assembling a reliable team, managing constantly breaking equipment, dealing with slim profit margins, and handling customer expectations when you're known from YouTube. Chef Tony and Matt agree on the advice to double whatever budget you've planned for opening a restaurant might save aspiring restaurateurs from financial disaster. Because it IS going to happen!

We went into practical restaurant management – from handling employees who take naps behind dumpsters to addressing bad reviews with FBI-level investigation. We explore the psychological journey of perfectionism that all restaurant owners face, "It's going to take you two to three years before it's not even going to be a thought in your head yet, because you're going to have a very hard time releasing it." - Chef Tony

Perhaps most valuable is the counterintuitive wisdom that resonates throughout: "Don't worry about the food. Your menu should be so secure that you're going to build an empire around it." This perspective shift – focusing on operations, systems, and business fundamentals rather than culinary creativity – offers a roadmap for anyone considering the leap from social media to brick-and-mortar. It is time to treat your restaurant LIKE A BUSINESS! 

Ready to see these principles in action? Visit FRAICHE at 3345 14th Street Northwest in Washington DC's Columbia Heights neighborhood, open every day except Monday, and experience the culmination of this journey yourself.

Thank you again Matt for continuing to share your journey with us on the show and being a supporter of Luce as well. We can't wait to get up to DC! 

Support him by subscribing to his YouTube here:
https://www.youtube.com/ ⁨@MrMakeItHappen⁩  

Check out his Make It Happen products here: 
https://mrmakeithappen.com

Follow him on Instagram here:
https://www.instagram.com/_mrmakeithappen_

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
[email protected]
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Chef Stephen Coe is a nationally recognized and award-winning chef, best known for his victory against celebrity chef Bobby Flay in “Chopped: Beat Bobby Flay” on the Food Network. Whether in the kitchen or one of his many food trucks, Chef Coe is known for his culinary creativity and ability to compete at any stage against any competition.

Chef Coe’s other notable accomplishments include his “Chopped: Ultimate Redemption” win in 2019, winning the Grand Prize in the Food Network’s “Tyler Florence Recipe Contest” and the American Culinary Foundation’s “Boston Junior Chef of the Year.” He also holds the titles of “World Bacon Champion,” winner of the “World Food Championships” and “Grill Master” from the popular Food Network series “Chopped Grill Masters.” 

Boston's "Dark Knight" of the culinary world takes us through his awesome journey from an eight-year-old stuffing donuts to a culinary empire builder with seven restaurants spanning from New England to the Caribbean.

Chef Coe isn't your typical restaurateur. Beyond his innovative European and Caribbean-inspired establishments, he's the creative force behind "Food Truck Chronicles," where he literally drag races food trucks while their crews attempt to cook. His own trucks, "Lobster Love" and "Culinary SWAT," bring theatrical flair to street food – including shooting tacos at customers!

We dive into the competitive cooking world where Chef Coe has made his mark, winning the World Food Championships and facing off against Bobby Flay on television. With uncesored convo, he talks about his unorthodox competitive strategy: psychological warfare through trash-talking that has helped him topple champions. "I like the pressure," he explains. "When I won, chefs were intense, ready to rip your head off – that's what I love."

What truly sets Chef Coe apart is his approach to restaurant culture. Rather than traditional hierarchy, he creates partnerships with his staff, ensuring they're genuinely invested in the business. "I respect the people who work for me," he shares, explaining how this mutual respect creates a loyal team that supports his creative ventures while maintaining excellence across his diverse restaurant portfolio.

Whether discussing his revolt for pretentious judging, revealing his preferred cooking methods, or sharing his philosophy on kitchen leadership, Chef Coe is unapologetically himself. His story offers lessons for aspiring chefs, restaurant owners, and food enthusiasts alike.

Ready to experience Chef Coe's culinary world? 

Check out www.chefstevencoe.com, visit his restaurants in Boston or the Caribbean, and watch for "Food Truck Chronicles". 

https://www.instagram.com/chefstephencoe

Celebrity Chef | 5x Chopped Champion | TV Personality| Bobby Flay Slayer|

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
www.burnthandsperspective.com
[email protected]
IG @Theburnthandsperspective

Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Restaurant owners unite! We are going Greek! 

We sat down with the owners of Brick House Diner to explore the deep connection between food, heritage, and the challenges of preserving authentic Greek cuisine in America. The episode brings together our longtime friends with Greek restaurant backgrounds to discuss how their cultural food traditions have shaped their lives and businesses.

We touched on so many topics in this episode:

• Greek cuisine offers flavors similar yet distinct from Italian, with regional variations throughout Greece
• Authentic Greek ingredients create dramatically different flavors – organic tomatoes, hand-cut fries, and fresh feta cheese
• Traditional dishes like spanakopita require homemade phyllo dough, a labor-intensive process that yields incomparable results
• Restaurant owners struggle with rising costs, slim profit margins, and the challenge of presenting rustic dishes to American diners
• Preserving cultural cooking traditions becomes increasingly important as older generations age and younger ones show less interest
• The restaurant industry has transformed from a highly profitable business to one where owners carefully balance menu pricing against costs
• Both the community and customers need greater understanding about the realities of operating restaurants in today's economy

Support your local restaurants, local people, and local shops – they're the ones preserving cultural traditions while facing significant business challenges.

Check out Brick House Diner - https://www.brickhousediner.com/

Richmond · 13520 Midlothian Tpke Midlothian, VA 23113 · 

Richmond -3336 N. Arthur Ashe Blvd, Richmond, Va 23230

Virginia Beach · 941 Providence Square Virginia Beach, VA 23464

"Brick House Diner is family owned and operated by The Routsis family.  We at Brick House would like to thank you for choosing our restaurant for your dining experience.  The Routsis family takes pride in preparing homemade dishes for our customers.  If there is ever a problem in our restaurant please feel free to let us know.  We are here to satisfy our customers and friends so we look forward to seeing you again for one of our three meals.  We are sure you will enjoy it so make sure you tell a friend about Brick House Diner"

Welcome to the show! Burnt Hands Perspective

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CONTACT US:
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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Step behind the bar and into the captivating world of flair bartending with veteran mixologist Vache in this special edition "shift drink" episode recorded live at the World Food Championship with KC. 

While culinary competitions often steal the spotlight, we turn our attention to the equally impressive art of performance bartending. Vache, a 22-year veteran who works at Circa Las Vegas, shares his journey from bartending novice to flair expert. What began with a fortuitous meeting with Francesco, one of the World Mixology Championships organizers, blossomed into decades of bottle-flipping expertise.

This special WFC epsidoe is some technical advice and entertaining demos (watch on YouTube!) as Vache breaks down how beginners can approach flair bartending. "Keep it simple. You go one bottle, one shaker. This is your bread and butter," he advises. Through hands-on instruction, KC attempts various techniques—from bottle stalls and simple tosses to the more complex thumb roll—discovering that finding your personal balance points is crucial to success. The highlight comes when she successfully executes a bottle-spinning move on her first attempt, proving that with proper guidance, anyone can incorporate elements of flair into their mixology repertoire.

Whether you're a professional bartender looking to add some visual excitement to your service or simply curious about the flashier side of mixology, this episode offers valuable insights into an often overlooked culinary art form. Follow Vache on Instagram and TikTok @flyinv to see more impressive tricks, or catch his live performances at Circa Las Vegas on weekends. Ready to shake up your bartending skills? This episode is just what you need to get started.

Welcome to the show! Burnt Hands Perspective

Support the show

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CONTACT US:
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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

"The quality of your meat matters more than you think," declares host Chef Tony as he welcomes his longtime friend and meat expert, John, to the Burnt Hands Perspective. Their passionate conversation cuts through marketing hype to reveal uncomfortable truths about what's really on your plate.

John brings decades of culinary and industry expertise to this meaty discussion. Having started as a dishwasher at 13, he worked his way through kitchens before transitioning to the sales side, where he now represents premium Australian and New Zealand lamb and beef. This unique perspective—combining chef sensibilities with industry knowledge—makes him the perfect guide through today's complicated meat landscape.

This episode gets into how meat production has changed dramatically over the last decade. Family farms are selling out as feed costs rise and younger generations lose interest in continuing tradition. This has led to America now importing more beef than it produces domestically. Meanwhile, countries like Australia maintain traditional grass-fed, grass-finished practices not as a marketing gimmick but as their standard approach to raising livestock.

Their conversation takes turns through topics like halal certification (which is exploding in popularity not just for religious reasons but for its superior flavor profile), the misunderstood nature of veal (a byproduct of dairy farming), and the shocking truth about mass-produced chicken (which they colorfully describe as "the tilapia of meat"). The comparison between different lamb varieties—American, Australian, and New Zealand—reveals how geography, diet, and breeding create distinctly different flavor profiles.

Perhaps most valuable is their frank discussion about meat pricing. "Stop bitching about the prices of food," they advise listeners who complain about restaurant costs. Quality ingredients demand premium prices, and if you want superior culinary experiences, be prepared to pay for them. As they put it, "Eating is one of the best forms of entertainment" and worth investing in.

Whether you're a home cook trying to make better choices at the grocery store or a food enthusiast wanting to understand what's happening behind the scenes, this episode delivers straight talk about meat quality, sourcing, and why it matters. Subscribe now for more unfiltered food wisdom from industry insiders who aren't afraid to tell it like it is.

Welcome to the show! Burnt Hands Perspective

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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

Send us a text

Have you ever wondered what single animal would be your desert island food choice for survival? For our host, Chef Antonio, it's the pig—hands down. The remarkable versatility of pork and its countless preparation methods make it the ultimate survival protein, and this episode dives deep into why.

We're joined by the President of the Indiana Pork Producers, who offers a fascinating glimpse into modern pig farming. With 3,000 family farms across Indiana, the state plays a significant role in America's pork industry, even sending one in every four US-raised pigs to international markets. These global exports often face stricter standards than domestic sales, pushing farmers to maintain exceptional quality and sustainability practices.

The conversation dispels common misconceptions about industrial farming by highlighting the meticulous care given to pigs throughout their development. From employing specialized nutritionists who formulate 8-10 different feed rations for various growth stages to the "We Care" principle guiding humane treatment, today's pig farmers are combining traditional agricultural values with modern science. Tharp's own farm employs half a dozen people dedicated solely to animal care, underscoring that their livelihood depends directly on the quality of their stewardship.

What truly sets pork apart is its culinary versatility. Whether it's luxurious smoked pork belly, mouthwatering bacon, or tender pork butt, the possibilities seem endless. We explore how the World Food Championships showcased chefs transforming simple cuts into extraordinary dishes, proving that "a pork belly is not a pork belly everywhere—it's all in how it's prepared." This creative partnership between farmers who raise quality pork and chefs who prepare it creates a virtuous cycle of innovation and appreciation.

Ready to embrace the "pork life"? Listen now for a deeper connection to what's on your plate and the dedicated farmers bringing it from farm to fork.

Chefs...what is YOUR favorite meat? 

Learn more about Indiana's Farms and Production here: https://www.indianapork.org/

Thank you to the World Food Championships for connecting us!

Welcome to the show! Burnt Hands Perspective

Support the show

VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

CONTACT US:
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Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

For sponsorship opportunities, don't hesitate to get in touch with us directly.

*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!