Burnt Hands Perspective

Send us Fan Mail

What happens when a Hells Angel chef teams up with a lawyer who loves food? In this captivating conversation, Chef Tony and Mike Imprevento reveal the remarkable origin story of Luce Norfolk and how an unexpected partnership created a culinary landmark.

Their journey begins with "Fat Fuck Sundays" at the Hells Angels clubhouse, where Tony's cooking talents caught Mike's attention. Despite the challenges of opening a restaurant - especially with a Hells Angel as a chef - Mike recognized Tony's extraordinary culinary skills and unwavering determination. "Failure is not an option," Tony declared during their first meeting, words that would define their successful collaboration.

The conversation went deep into their shared passion for authentic Italian cuisine, exploring how food connects us to our heritage. Both men describe food as "sanguine" - something in the blood - and share fascinating stories about Italian culinary traditions, from ancient olive groves in Calabria to the reverence with which Italians approach daily food shopping. Their discussion contrasts European food cultures with American eating habits, lamenting how many have lost touch with cooking as an act of communication and love.

Tony's commitment to quality stays the same to date with his second location and a new market on the way. "I'll shut the place down before I have to sacrifice quality for quantity," he states firmly, explaining how he refuses to compromise his culinary standards regardless of business pressures. This dedication to authenticity has made Luce Norfolk a beloved spot that stays busy and has become a Norfolk staple.

Whether you're a food enthusiast, aspiring restaurateur, or simply love stories of unlikely partnerships, this episode offers a raw and unfiltered exploration of how passion, heritage, and determination can create something truly special. Tune in to discover how two passionate guys found common ground through their love of Italian cuisine and created the start of a lasting culinary legacy.

Watch Mike's show here: https://wnis.com/mike-imprevento/

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

What does it truly mean to be a professional chef in today's culinary landscape? Beyond the kitchen heroics and artistic plating lies a world of standardization, certification, and continuous education that many working chefs never explore.

In this revealing conversation with representatives from the American Culinary Federation (ACF), we dive deep into the often-overlooked realm of professional culinary certification. Since 1929, the ACF has worked to elevate cooking from a trade to a respected profession, creating pathways for recognition that honor both formal education and hard-earned experience in the trenches of professional kitchens.

"Anyone can call themselves a chef," notes one ACF member, highlighting the industry's struggle with professional identity. But certification through organizations like the ACF provides peer-reviewed validation of skills and knowledge. From food safety fundamentals to advanced culinary techniques, certification ensures that professionals meet established standards while still allowing room for individual artistic expression.

Perhaps most surprising is the flexibility of the certification process. Contrary to popular belief, culinary school isn't a requirement. The ACF has built equivalencies into their system that recognize years of kitchen leadership, competition achievements, and even published work. Monthly chapter meetings provide educational opportunities and networking at no cost to attend, making this professional community accessible to curious chefs at all career stages.

Whether you're a restaurant owner looking to elevate your team's credentials or a seasoned chef seeking recognition for decades of experience, the ACF offers pathways to professional validation that many in the industry have overlooked. Visit ACFchefs.org to find your local chapter and discover how certification might enhance your culinary journey.

Learn more at https://www.acfchefs.org/

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

When Navy SEAL Chris Fettes packed an ice cream maker into his cruise box and churned frozen desserts with camel's milk in the deserts of Iraq, little did he know he was laying the foundation for his post-military career. This extraordinary journey from special operations warrior to gourmet ice cream craftsman reveals the unexpected ways passion can transform into purpose.

Chris shares with raw honesty how he navigated the challenging transition from military service to entrepreneurship, addressing the psychological shift from team-based validation to self-validation required for business success. "If you're not willing to start from the bottom," he explains, "you're never going to move forward in the culinary world." This philosophy led him to invest $4,000 in ice cream formulation school before earning his first dollar—a decision that seemed questionable to others but proved essential to developing his exceptional product, Be Free Craft Ice Cream.

What sets Be Free apart isn't just the remarkable creaminess and innovative flavors (like tea and cookies or mascarpone with fig jam), but the heartfelt connection to service. Flavors like "Millie Mint" and "Point Man Pistachio" honor fallen teammates, with proceeds supporting their families. The business has evolved from home deliveries from coolers to a thriving café in Virginia Beach and now distribution deals that will take the brand nationwide. (look out for it soon!) 

Whether you're a culinary enthusiast, aspiring entrepreneur, or simply someone who appreciates an inspiring story of reinvention, Chris's journey demonstrates how discipline, determination, and a willingness to start small can transform a simple passion into something extraordinary. Check out Be Free at their Virginia Beach Cafe location or follow their expansion:

WEBSITE: https://befreeicecream.com/

INSTAGRAM: https://www.instagram.com/befreecraft_cafe

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

So what should you expect going into the kitchen? Chef Tony and KC get real on what the current pay scale is and how that has changed over the decades in the business. If you are a new chef, line cook, dishwasher...listen up! 

The harsh realities of restaurant economics create a ceiling on staff compensation, described as "squeezing water from a rock," with limits on what businesses can reasonably pay. Regional variations, experience levels, position types, and restaurant categories all significantly impact earning potential in the industry. Plus, the current mindset of doing less for more and my mental health means not stressing out ever bullsh!t has created more demand for good talent and opened the door for those that DO want to work.

Here's a quick breakdown of the convo:

• Fast food chains paying $16-18 hourly create recruitment challenges for traditional restaurants
• Line cooks with 4-5 years of experience should expect around $18-20 hourly in mid-market regions
• Front-of-house positions like bartending or serving can yield anywhere from $100 to $1,000+ nightly
• Job descriptions represent only the bare minimum expectations (never do the bare minimum!)
• Raises aren't automatic based on time served but require demonstrating additional value
• Professional certifications (ServSafe, ACF, wine education) significantly increase earning potential
• Current industry conditions create opportunity for ambitious workers, as many expect more for less

Want to make more money in restaurants? Go beyond basic expectations, pursue professional certifications, and make yourself "unobtainable" through education and excellence.

What are you seeing in YOUR area? Please share below so we can continue this conversation and help those coming up in the restaurant industry manage expectations!

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

What truly separates a cook from a chef? According to industry veteran and acclaimed Chef Brian Duffy, it's far more than culinary skill—it's understanding the business of restaurants from the ground up.

Chef Duffy took time to talk with us in Las Vegas about his remarkable journey from culinary school graduate to opening restaurants and building a diverse empire of food-related businesses. With ownership stakes in everything from a German spice company to a multimedia firm with over 100 billion content views, Duffy represents the real grit of the multifaceted modern culinary entrepreneur.

At the heart of this convo lies a critical message for restaurant owners and aspiring chefs alike: profitability matters as much as passion. Duffy recounts how most executive chef candidates fail his first interview question about understanding restaurant budgets. "If you don't know what your sales are, how are you budgeting for your purchasing, how are you budgeting for your scheduling, and how are you going to make money off that product?" This fundamental knowledge gap explains why talented cooks often struggle when given management responsibilities.

Being at the Bar & Restaurant Expo we talked about the technological revolution reshaping kitchens post-COVID. From self-cleaning hood systems to induction cooking innovations, these advancements remain unknown to many operators in smaller markets—exactly why Duffy champions the Food and Beverage Innovation Center to showcase possibilities beyond traditional vendor offerings. While acknowledging that robots might handle some repetitive kitchen tasks, both Chefs maintain that "a robot can't replace a chef's mind and hands."

Through his consulting firm, Duffified Experience Group, Chef Duffy helps bridge the knowledge gap between culinary creativity and business sense. Want to transform your restaurant's performance? Connect with Chef Brian Duffy on all social platforms @ChefBriDuff and discover how an upfront investment in expertise could save your business from costly long-term mistakes.

Thanks agian for taking the time Brian, you are an incredible talent, host, and champion for the growth in the restuarnt industry!

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

Creativity is the lifeblood of any culinary or industry professional, but where does that spark come from when you've been in the game for decades? This episode goes into the creative process that drives exceptional cooking and creative ideas. 

Chef Tony reveals that his best culinary inspiration comes from two unexpected places: the shower and motorcycle rides. While the shower provides calm and clarity, motorcycle riding engages all senses simultaneously—the smell of everything from ocean breezes to cornfields, the visual stimulation of changing landscapes, and the heightened awareness that comes from being fully present on the road. These experiences create the perfect conditions for new culinary ideas.

We chat about how the culinary landscape has transformed over the past three decades, from regional isolation to cross-pollination of techniques and ingredients. What was once impossible—getting Australian Wagyu beef for meatballs or Pacific seafood on the East Coast—is now commonplace, creating endless possibilities for innovation. The democratization of premium ingredients has elevated food quality across the board, with consumers increasingly willing to pay for these experiences.

The conversation goes through the evolution of chef culture, from the tattooed, hard-living kitchen crews of the past to today's more diverse culinary professionals. We discuss how travel remains essential for combating creative blocks—seeing how other chefs work with different regional ingredients provides fresh perspectives that can't be found at home.

Whether you're a professional looking to reignite your creative spark or a home cook seeking new inspiration, this episode offers valuable insights on breaking routine and engaging your senses to discover new culinary possibilities. 

Where does your best cooking happen when you're not cooking?

Share your inspiration sources in the comments!

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

What happens when a classically trained fine dining chef decides to trade white tablecloths for paper plates and still serve some of the best food in Virginia Beach? Meet Chef Jesse Wykle, the culinary mastermind behind Aloha Snacks and a true Hampton Roads legend who once took down Bobby Flay on national television with his signature lumpia.

We got the real dirt about food television competitions, where Jesse shares the surreal experience of competing against Bobby at 4 AM after a night of drinking with his wife in New York City. This story is priceless—from Bobby glazing over when hearing "lumpia" to bringing in a Filipino chef to teach him the basics, and ultimately inviting Jesse to his restaurant Gato after losing the competition. "I've never hung out with anybody," Bobby admitted, making Jesse's victory that much sweeter.

But beyond the glitz of Food Network fame lies a deeper conversation about what makes a restaurant community thrive. Jesse passionately advocates for breaking down the competitive walls between local establishments, arguing that Hampton Roads will never attract Michelin recognition until restaurants support each other rather than operating in isolation. "If James Beard is looking for a place to give someone an award, they're going to a place where multiple places have that quality," he explains, urging chefs to focus on building collective excellence rather than individual prestige.

Jesse also shares details about the upcoming Virginia Beach Strawberry Festival on May 17th, shutting down Laskin Road to celebrate local farms and raise money for EquiKids. Please go out and support this new festival location!

His advice to young chefs considering restaurant ownership is refreshingly blunt: "Either get out or realign it." This interview offers an unfiltered look into both the creative joys and brutal realities of the restaurant industry from someone who's mastered the art of working his way up, to work his way out.

Want to understand what makes Hampton Roads' culinary scene special and where it's headed? Listen to this episode, then head to Aloha Snacks in Virginia Beach to experience the casual culinary magic of a chef who wears Nike tennis shoes while preparing some of the best tuna. 

You can find out more about this hidden gem of a spot here: https://alohasnacksvb.com/

And on Instagram here: https://www.instagram.com/alohasnacksvb

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

Bobby, founder of Meat So Horny (MSH), shares his journey from running a fintech company to creating a provocative barbecue seasoning brand that's known for both its bold marketing and quality products.

• Started the company after persistent encouragement from a friend, choosing the name "Meat So Horny" after listening to Two Live Crew in the car
• Initially wore a mask to hide his identity since he was running a multi-billion dollar fintech company
• Faced opposition from the barbecue community at first but won people over with product quality
• Creative partner Steve Colley developed the memorable branding and product names like "Rub Your Chub" and "Worth a Squirt"
• Products include rubs, hot sauces, premium cold-smoked salt, and Wagyu beef jerky
• Rebranded as MSH Nation to expand into retail while keeping the original brand for niche markets
• Successfully raised half a million dollars through crowdfunding in just two months
• Maintains a 40% return customer rate, one of the highest in the industry
• Plans to collaborate with Burnt Hands Perspective for future product development
• Values community over competition, willing to use and promote other brands' products

Come try our Wagyu beef that's been marinating in 100% whiskey with our smoked salt at 2:30! Visit mshnation.com and follow us on all social media platforms to learn more about our products.

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

In this episode Chef Tony and KC candidly discuss the harsh realities of becoming a chef and the misconceptions many have about achieving culinary "stardom."

• The dilution of the title "chef" – from certified professional to anyone who cooks commercially
• Celebrity chef culture has created unrealistic expectations about culinary careers and success
• Social media presence doesn't translate to actual restaurant success – "butts in seats" is what matters
• Most chefs will never achieve Michelin recognition but can still be excellent at their craft
• Local recognition systems and customer loyalty are undervalued markers of success
• Real chefs acknowledge their mentors and understand they didn't succeed alone
• Career advancement requires significant personal sacrifice – relationships, time, and lifestyle

Stop chasing the fantasy of being the next culinary superstar with tweezers and custom knife rolls. Focus on mastering fundamentals, showing gratitude to mentors, and understanding that true growth comes from necessity, not showing off.

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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 Fan Mail

Another special guest from World Food Champtionships in Indianapolis joins the show! Meet 13-year-old Raelyn Barker, the champion of MasterChef Junior Hope forthe Holidays and holder of the only Snow Globe MasterChef trophy in existence. This young culinary prodigy shares her journey from cooking at home at age five to sweeping barbecue competitions and starring alongside Gordon Ramsay on television.

• Started cooking at age five and began competing at six years old
• Won MasterChef Junior Hope for the Holidays working with Gordon Ramsay
• Recently became Grand Champion at World Junior Barbecue League, winning first place in brisket, ribs, and chicken
• Shares her competitive cooking experiences at World Food Championships
• Discusses the intensity of cooking competitions versus filming for television
• Brother Waylon, age seven, is also an award-winning junior chef
• Dreams of opening both a catering business and restaurants, including an upscale venue in New York
• Currently on a "cooking competition tour" with her family across multiple states
• Loves live fire cooking, homemade pasta, and various grilling techniques

Follow Raelyn's culinary journey on social media at @thelilgringa 

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US: 
[email protected]
IG @Theburnthandsperspective

*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!