Welcome to the sixth episode of our podcast where we talk with Ramin about his story, growing up with caviar and gaining expertise, to starting his own business, gaining popularity and taking great pride in being an expert that genuinely cares about his business and the caviar he offers to his clients.
The then talk about the different types of caviar and the issues and obstacles you meet when providing caviar and fresh produce to the rich clientele.
They then talk about politics, sanctions, the effects Brexit has had on business and the constraints that poses for caviar, and especially legislation and regulation on caviar.
Afterwards, they talk about where you can get quality caviar from, and how to determine the different varieties of caviar and the coding system in caviar.
Lastly, they talk about wanting to do well and offering truthful service with the best possible products for their clients and few fun stories.
Ramin Rohgar –
A true enthusiast and Founded of Imperial Caviar for over 30 years.
Damian Knight -
CEO and Founder of Riviera Gourmet, which provide high end food products to Super Yachts and Villas worldwide.
TIMESTAMPS
00 : 00 : 00 - Introduction
00 : 02 : 00 - Process of finding quality caviar
00 : 03 : 50 - Britain and foreigners
00 : 04 : 50 - Cosmopolitan cities
00 : 04 : 50 - Different nationalities and origins
00 : 09 : 13 - The caviar business and Gordon Ramsay
00 : 11 : 41 - Being passionate about your own business
00 : 15 : 36 - Quality of fresh local produce
00 : 17 : 36 - Availability of caviar types
00 : 18 : 50 - Caviar varieties & farmed vs. Wild
00 : 23 : 45 - 9 minutes to pack caviar
00 : 23 : 45 - Farmed caviar production through time
00 : 26 : 11 - Beluga ban in America
00 : 26 : 33 - Super yachting and caviar production
00 : 33 : 29 - Different caviar for different purposes
00 : 35 : 01 - Seasonal produce and temperature
00 : 36 : 22 - Caviar, sustainability and legislation
00 : 44 : 12 - Eu, sanctions, propaganda & politics
00 : 44 : 42 - Rumours on iranian gouvernement
00 : 50 : 23 - Sanctions
00 : 56 : 54 - UK, US, EU & brexit
01 : 06 : 52 - Instant food supplies & prices of products
01 : 12 : 54 - Yacht chef education on caviar
01 : 22 : 00 - Being able to trust your provisioner
01 : 24 : 00 - Quality of products in stores and suppliers
01 : 26 : 16 - Mango differences
01 : 27 : 29 - Caring about your products as a provisioner
01 : 30 : 32 - Clients’ expectations to products & provisioner errors
01 : 39 : 01 - No returns on fresh produce and the reality of yachting
01 : 45 : 38 - Salting and packing caviar
01 : 46 : 56 - Saltyness of caviar 3,5%
01 : 52 : 29 - Knowing your clients and products
01 : 56 : 57 - Chinese caviar, debunking the myth
02 : 01 : 51 - Giving expertise to clients with pride
02 : 13 : 39 - Origins of the products & world’s best vs. Brands
02 : 20 : 58 - Tips on caviar for the listeners
02 : 28 : 02 - Caviar codes walkthrough
02 : 33 : 13 - Labelling, precision & pride in your job
02 : 39 : 46 - Sea urchin and truffle out of season
02 : 40 : 52 - Being truthful
02 : 40 : 58 - Almas Beluga caviar counterfeit
02 : 48 : 55 - Lastly, can you smoke caviar?
Available on YouTube, Apple Podcast, Amazon Music and Google Podcasts.
hhttps://www.youtube.com/@itsjustconjecture
You can find us:
https://itsjustconjecture.com/https://www.instagram.com/itsjustconjecture/[https://rivieragourmet.com](https://rivieragourmet.com/)
