Burnt Hands Perspective

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Ever wondered what it's really like to be a professional food critic? Lifting the veil on three decades of culinary journalism, this episode features an awesome conversation with Jolene Ketzenberger, Indianapolis's preeminent food writer whose career spans the transformation from traditional print reviews to today's digital landscape.

Ketzenberger takes us behind the scenes of old-school restaurant criticism—where critics visited establishments multiple times under pseudonyms, tested restroom cleanliness with strategically placed paperclips, and scrutinized every aspect of the dining experience. Her stories reveal how thoroughly critics once evaluated restaurants before social media transformed food writing forever.

We dive deep into the cyclical nature of dining trends, particularly examining the decade-long shift away from white tablecloths toward casual dining environments. "I do think that we are going to see a swing back toward more acceptance of fine dining," Ketzenberger predicts, "and I do think the tablecloths are coming back."

We also explores how COVID-19 reshaped the culinary landscape, forcing innovation while devastating countless establishments. Ketzenberger shares her experience launching a restaurant accelerator mere weeks before pandemic shutdowns.

For food enthusiasts, aspiring critics, and industry professionals alike, this episode offers invaluable perspective on the ever-evolving relationship between restaurants and those who write about them. Whether you're curious about regional Midwestern cuisine, the future of fine dining, or what really happens when a critic sits down at your table, you'll find yourself captivated by this insider's tour through the fascinating world of food criticism.

Follow Jolene Ketzenberger on social media and learn more about Culinary Crossroads to discover Indiana's vibrant food scene:

https://www.instagram.com/jolene.ketzenberger/

https://www.instagram.com/culinarycrossroadsin/

Welcome to the show! Burnt Hands Perspective

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[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! 

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The brutal reality of restaurant industry demands and the challenges faced by small artisan vendors trying to break into the market create a perfect storm of failed businesses and frustrated chefs.

• Micro vendors like microgreen farmers, artisan bakers, and hot sauce makers often start with passion but lack business acumen
• Small food businesses frequently underestimate the relentless schedule and consistency demanded by restaurants
• Chefs operate in an "I need it now" mentality because their business demands immediate solutions
• Most small artisan vendors don't survive beyond 1-2 years due to burnout and lack of systems
• Successful food businesses require both love of the craft and understanding of business fundamentals
• The restaurant industry timeline typically sees profitability around year 5 if you survive the early struggles
• There are no shortcuts to success - you cannot skip the process of building a sustainable business
• Small vendors need ironclad contracts, business plans, and to keep their day jobs while building

Don't be mad at chefs when they move on because you're inconsistent. Don't play the victim card when you're a business that delivers. If you think you're a delivery business, get your deliverables to the door. If not, get out of here.

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! 

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Chef Alvin Williams shares his journey from classically-trained chef in England to celebrating 25 years at Cobalt Grille in Virginia Beach. We explore the evolution of restaurants, kitchen culture, and the fundamental differences between European and American culinary traditions.

• Training under elite French, Danish, German, and Belgian chefs in London where 18-hour workdays were standard
• Working in kitchens with fully-equipped showers because chefs lived so far from the restaurants
• Transitioning from formal French cooking to a more accessible menu that Virginia Beach diners embraced
• Creating menu staples like scallops Rockefeller and beef Wellington that have survived 25 years
• Dealing with skyrocketing ingredient costs – scallops have more than doubled in price
• Handling no-shows and last-minute cancellations that devastate restaurant economics
• Addressing both constructive criticism and unfair reviews without losing focus on loyal customers
• Adapting without compromising quality or culinary integrity

Join us at Cobalt Grille for Burger Night on Tuesdays or visit CobaltGrille.com to see what Chef Alvin has been perfecting for the past 25 years.

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

Chef Thomas Melvin's culinary evolution represents the transformative power of rediscovering creativity after years of corporate style restaurant management. Chef Melvin shares how his journey through high-end steakhouses both built his technical foundation and temporarily dampened his creative spirit.

We go behind the scenes of managing a 12-foot open flame grill during peak service, where two chefs might prepare 200+ steaks with precision across four temperature zones. Melvin's meticulous approach to quality control extended beyond cooking to sourcing, aging protocols, and maintaining consistency across multiple restaurant locations. This high-pressure environment taught him invaluable lessons about business operations while simultaneously creating a hunger for more personal expression.

When Melvin eventually took over Vita in Indianapolis, something remarkable happened. The James Beard semifinalist (recognized in both 2022 and 2024) found his authentic culinary voice. As Chef Tony notes, it's the smallest details—like a perfectly crisp, expertly seasoned leek—that reveal Melvin's exceptional talent and renewed passion. This attentiveness extends beyond the plate to the restaurant's clockwork service patterns and overall atmosphere.

Throughout our conversation, Chef Melvin emphasizes the importance of respecting culinary traditions while finding your own path. He passionately advocates for mentorship through organizations like the American Culinary Federation, lamenting how many young chefs miss opportunities to learn from established professionals. His story reminds us that mastery requires both technical discipline and creative freedom—a delicate balance he's now achieved at Vita in Indianapolis.

Have you experienced a moment when your professional journey required rediscovering what originally sparked your passion? We'd love to hear your story.

If you are in Indy Vida is a MUST DO on the list! Make a reservation and learn more here: https://www.vida-restaurant.com/

Instagram: 

https://www.instagram.com/vida.restaurant

https://www.instagram.com/thomas.e.melvin/

You will not regreat the experience of dining in this amazing establishment and the attention to detail and service is amazing. ENJOY!

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

Imagine a world where chefs finally get the recognition they deserve—where culinary professionals step onto a red carpet to thunderous applause instead of toiling away in hot kitchens for others' enjoyment. That's the revolution Mike McCloud started when he created the World Food Championships in 2012.

In our conversation with the founder himself, we discover how a simple question—"Why is there not a Super Bowl for food?"—sparked a movement that's now transforming the culinary competition landscape. McCloud shares the raw, unfiltered story of building this platform from scratch, laughing about the "dead bodies" from their chaotic first year in Las Vegas and the countless lessons learned along the way.

What makes this event truly special is its democratic approach to competition. Whether you're a home cook, a line cook, or a Michelin-starred chef, everyone follows the same rules and faces the same challenges. The playing field is level, the judging is consistent, and the only thing that matters is what you create during your time on the clock. This philosophy has attracted competitors from across the globe, each bringing their unique culinary perspective to the championship stage.

The World Food Championships isn't just a cooking contest—it's "food sport" with all the energy and excitement that implies. From the dramatic red carpet entrances to the ticking clock tension, everything is designed to celebrate culinary talent while keeping spectators thoroughly entertained. No longer must you watch a steak sizzle for two boring minutes; instead, you're immersed in a multi-sensory experience where you can see, smell, and eventually taste the competitive spirit of food.

Ready to join the food sport revolution? Visit https://worldfoodchampionships.com/ to find qualifying events happening nearly every weekend across America. Whether you're a seasoned chef looking for your next challenge or an enthusiastic home cook with competitive aspirations, there's a place for you in this growing community of culinary athletes. 

Who knows—you might just find yourself walking that red carpet next year!

Get all the info here: https://worldfoodchampionships.com/

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

From Pungo Strawberries, to Organic Vodka, to tractor-trailers of oranges and liquor – welcome to the world of Mariah Standing, Virginia Beach's homegrown spirits maven and the woman who helped transform how an entire coastline drinks.

From humble beginnings growing up in Pungo's farmlands to building a beach empire with her husband Mike, Mariah shares the fascinating journey behind the restaurants and Waterman Spirits, Virginia's organic vodka. We dive deep into what makes her strawberry-infused vodka special – the 400 pounds of real berries in each batch and a commitment to authentic ingredients with "no shit in it," setting her premium spirits apart in a crowded market.

We had to uncover the true origin story of Virginia Beach's iconic Orange Crush while we were at it. While Mariah graciously credits Ocean City as the drink's birthplace, she reveals how a chance meeting over a boat sale led to a pilgrimage to meet "King Crush" and ultimately transformed Virginia Beach's drinking culture. The legendary Crush Fest – which once served 11,000 people and required custom-built "OctoCrush" machinery – makes its triumphant return this April after years of absence. YES!

Beyond spirits, we explore the challenges of building and maintaining multiple successful waterfront businesses while raising a family and fighting bureaucratic battles. Mariah offers candid insights into Virginia Beach's development hurdles and her vision for its future, all while reflecting on the entrepreneurial mindset that makes appreciating small wins difficult when you're constantly hungry for growth.

Whether you're a spirits enthusiast, a Virginia Beach local, or someone fascinated by the intersection of passion and entrepreneurship, this episode offers an honest look at what it takes to build something authentic in a world that often settles for artificial flavoring and cheap ingredients. 

Subscribe now and join us for more conversations reshaping how we eat, drink, and experience our communities.

Connect and support Mariah! Here's the links!

https://www.watermanspirits.com/

https://www.watermans.com/

https://www.theshackvb.com/

https://www.chixvb.com/

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

The path from nightclub owner at 19 to Wall Street trader to sake entrepreneur isn't exactly conventional, but Lynx proves that authentic hustle combined with unwavering purpose can create extraordinary outcomes.

Growing up in Norfolk, Virginia, Lynx always had an entrepreneurial spirit. When opportunity knocked in the form of club ownership at just 19 years old, he transformed a punk rock venue into an upscale 25+ establishment despite not being old enough to drink himself. This early experience in hospitality would prove foundational as his career took unexpected turns.

Without finishing college or knowing what stocks were, Lynx found himself on the trading floor of the New York Stock Exchange, working his way from running tickets to becoming a specialist — the person traders would frantically shout orders to during hectic sessions. His hospitality background served him perfectly in this high-pressure environment. "Half of them were drunk and high anyway," he laughs, revealing the surprising parallels between nightlife and Wall Street culture.

The creation of Tyku Liqueur represents another fascinating chapter in Lynx's journey. After discovering the premium sake at P. Diddy's restaurant in New York, he recognized its potential and helped grow the brand through strategic networking with celebrities like 50 Cent and Floyd Mayweather. What makes the story compelling is that none of the founders had Japanese heritage, yet they slept in rice fields to prove their dedication to traditional production methods.

Throughout our conversation, Lynx emphasizes his philosophy of purpose-driven work and refusing to accept failure: "Excuses are just reasons not to succeed in life." Despite opportunities elsewhere, he deliberately returned to Virginia Beach, seeing untapped potential in the region he loves. His passion for elevating the 757 area code is infectious and might just inspire you to reconsider what's possible in your own backyard.

Ready to ditch the excuses and embrace the hustle? This episode will show you how purpose and determination can transform every aspect of your life and business.

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

The true value of restaurant reviews comes from those who understand both sides of the dining experience. Local food blogger and influencer, Anthony from Thick Eats,  joins Chef Tony and KC to discuss how his family's 37-year Lebanese restaurant business shaped his approach to food content creation for Instagram and beyond.

Starting Thick Eats during the pandemic, Anthony set out with a clear purpose: to spotlight restaurants deserving attention rather than chasing trends. "I was seeing restaurants that I personally enjoyed struggling," he explains, describing his motivation to create content that genuinely helps businesses. This perspective stands in stark contrast to many modern food influencers who prioritize aesthetics over substance with ZERO experience in a restaurant.

We get into the evolution of food criticism from the brutal newspaper critics of decades past to today's social media landscape where anyone can post reviews without accountability. Anthony positions himself in this ecosystem as what the hosts dub an "ethical blogger" – someone committed to honesty, fairness, and transparency. His process involves personally vetting restaurants before featuring them, initially paying for his own meals, and refusing to promote establishments he doesn't genuinely enjoy.

What makes Anthony's content amazing is his understanding of restaurant operations. Growing up in his family's Mediterranean restaurant, Azar's Mediterranean Specialties, he learned firsthand about ingredient quality, cultural dining traditions, and service styles. This knowledge allows him to educate his audience about different dining experiences – like explaining why fine dining establishments pace their service differently than casual eateries.

Though social media growth presents challenges in today's saturated market, Anthony remains committed to quality over quantity. His measure of success isn't follower count but seeing people tag restaurants he's promoted during their special occasions – proof that his recommendations create meaningful dining experiences.

How do you separate authentic food content from clout-chasing in your social feeds? Follow Thick Eats to discover restaurants worth visiting from someone who understands food from both sides of the kitchen door.

Connect with Anthony and support his amazing work here: 

https://www.instagram.com/thickeats/

https://www.youtube.com/@thickeatsva

https://www.tiktok.com/@thickeats?_t=8eGneCz2WvS&_r=1

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

Are you ready to uncover the secrets behind that iconic New York pizza you love? In this exciting episode, we dive deep into the heart of the pizza-making process, from sourcing the finest ingredients to sharing stories of struggle and triumph in the restaurant industry with pizza legend Gio Lanzo of Luigi's in Brooklyn!

In this raw and authentic episode we want bring to light the importance of quality ingredients, featuring discussions on the best tomatoes for that perfect pizza sauce. Chef reveals how the consistency and taste of tomatoes can truly elevate a slice, pointing to his go-to choice, Mutti tomatoes. But it's not just about the ingredients—it's also about the heart that every pizza maker puts into their craft. Luigi's is just that! 

Listen as Gio shares how he balances staying true to time-honored recipes while embracing modern techniques to meet the ever-changing culinary demands. This blend of innovation and respect for tradition ensures that the soul of New York pizza remains vibrant and beloved. (and yes, its all about the water for the dough!) He has also found fame as an internet sensation and has been featured in movies like Big Daddy with Adam Sandler, axe and AT&T commercials, and even on Netfilx's show Street Eats USA. 

The warmth and community spirit of a Brooklyn pizzeria come alive in our conversation. With every customer who walks through the door, there are new stories and connections that make each visit unique. Discover why pizza is not just a meal but a shared experience that brings people together. Join us as we celebrate the culture, the flavors, and the passion that pervades every pizzeria in New York.

At the end of the episode, you'll be left with a richer understanding of what makes New York pizza extraordinary and how family is the KEY ingredient to success!

Tune in, share your thoughts about pizza culture, and don't forget to subscribe, so you never miss a delicious conversation!

Connect with Gio at Luigi's here: https://www.instagram.com/luigispizzaparkslope/

https://flow.page/luigispizzaparkslope

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

Join Chef Chris Williams as he takes us on a captivating journey into the depths of Southern cuisine and the cultural heritage that shapes it. With a blend of personal stories and culinary wisdom, Chris shares insights on what makes South Carolina’s food scene truly unique.

• Introduction to Chris Williams, a chef and restaurant owner from South Carolina 
• Significance of Gullah Geechee heritage in Southern cooking 
• The importance of history and family in culinary identity 
• Chris’s experience competing at prestigious food championships 
• Insights on how to find inspiration and adapt in the kitchen 
• The message of passion, heritage, and community in the culinary world

Don't miss this enriching conversation! 

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!