Maria Mazon is the executive chef and owner of Boca Tacos and Sona Bodega in Tucson, Arizona. Maria talks about her journey into the food world and the challenges she faces as a restaurant owner. 

She emphasizes the importance of using quality ingredients and educating customers about the true value of Mexican cuisine. Maria also discusses the costs of running a restaurant and the unique connection she has with her guests as the face of her brand. Maria Mazon discusses her journey from being a chef on Top Chef to writing a cookbook and her plans for the future. She talks about the impact of being on Top Chef on her restaurant, Boca, and how it led to an increase in patrons. Maria also shares her experiences during the pandemic and the challenges faced by independent restaurateurs. She emphasizes the importance of balancing work and personal life and the need for therapy in the industry. 

Maria's future plans include bottling her salsas, hosting a TV show, and continuing to promote Mexican cuisine. In this conversation, Maria Mazon discusses the challenges and joys of the restaurant industry. She emphasizes the importance of caring for customers and providing excellent hospitality. Maria also talks about the need for a reset in the industry and the impact of online reviews. She shares her love for the industry and her goals for the future, including expanding her business and taking care of her staff. Maria's passion for food and creating a positive dining experience shines through in this conversation.

Takeaways

• Maria Mazon is an accomplished chef and restaurant owner in Tucson, Arizona.
• Maria emphasizes the importance of using quality ingredients and educating customers about the true value of Mexican cuisine.
• She discusses the challenges of running a restaurant, including labor costs and competition from larger establishments.
• Maria has a unique connection with her guests as the face of her brand. 
• Being on Top Chef increased the number of patrons at Maria Mazon's restaurant, Boca.
• The pandemic highlighted the need for independent restaurateurs to diversify their income streams.
• Maria Mazon is writing a cookbook focused on salsas.
• She is passionate about promoting Mexican cuisine and wants to showcase its diversity and elegance.
• Maria Mazon emphasizes the importance of balancing work and personal life and the need for therapy in the restaurant industry. 
• Caring for customers and providing excellent hospitality is crucial in the restaurant industry.
• The industry needs a reset to address challenges and improve the overall experience.
• Online reviews can have a significant impact on a restaurant's reputation and success.
• Having goals and aspirations, such as expanding the business and taking care of staff, is important for long-term success in the industry.

Chapters
00:00 Introduction
02:58 Background and Journey into the Food World
09:51 Owning Boca Tacos and Sona Bodega
15:22 The Importance of Quality Ingredients
20:05 Challenges of Running a Restaurant
25:19 Building a Connection with Guests
26:00 Introduction and Background
30:00 Top Chef Experience and Impact on Restaurants
37:07 Writing a Cookbook and Future Plans
48:36 Challenges Faced by Independent Restaurateurs
50:26 Caring and Hospitality
51:58 The Need for a Reset
53:00 Inspiring the Next Generation
54:19 Challenges in the Industry
55:18 Setting Goals for Success

Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.

Norman Van Aken is a celebrated chef and restaurateur known for introducing fusion into global cookery. He pioneered New World Cuisine, a fusion of Latin, Caribbean, Asian American, and African flavors. Van Aken's career has been decorated with awards and accolades, including being inducted into the James Beard Foundation list of who's who in American food and beverage. He has authored cookbooks and memoirs, and his namesake restaurant, Norman's, has been recognized as an outstanding restaurant.

Van Aken's culinary journey started in Key West, where he discovered his passion for cooking and began experimenting with fusion cuisine. Chef Norman Van Aken shares his journey of learning and embracing Caribbean cuisine, emphasizing the importance of cooking from the local markets and restaurants. He discusses his philosophy of fusion cuisine, which goes beyond combining different culinary traditions on a plate and instead focuses on embracing the intellectual and technical aspects of cooking while staying true to the flavors and traditions of the different cuisines. Van Aken also talks about the role of innovation in his work, highlighting the importance of curiosity and the balance between technique and ingredient reverence. He shares his approach to mentoring and leading a team, emphasizing the value of communication and understanding each team member's strengths and aspirations. Lastly, he discusses the power of saying no in marketing and staying true to one's vision.

In this episode, we mistakenly said that Norman's is located in Coral Gables. To clarify, the original Norman's opened in Coral Gables in 1995, but the restaurant is now located in Orlando.

Takeaways

• Norman Van Aken is a renowned chef and restaurateur known for introducing fusion into global cookery.
• He pioneered New World Cuisine, which combines Latin, Caribbean, Asian American, and African flavors.
• Van Aken's culinary journey started in Key West, where he discovered his passion for cooking and began experimenting with fusion cuisine.
• He has been recognized with numerous awards and accolades, including induction into the James Beard Foundation list of who's who in American food and beverage. 
• Cooking from local markets and restaurants is essential for truly learning and embracing a cuisine.
• Fusion cuisine should go beyond combining different culinary traditions on a plate and instead embrace the intellectual and technical aspects of cooking while staying true to the flavors and traditions of the different cuisines.
• Innovation in cooking requires curiosity and a balance between technique and ingredient reverence.
• Effective leadership involves mentoring and understanding each team member's strengths and aspirations.
• Saying no in marketing can be powerful in staying true to one's vision.

Chapters
00:00 Introduction to Norman Van Aken
06:27 Fitness and Wellness
10:19 Early Culinary Experiences
15:02 Key West and Culinary Awakening
18:06 Fusion and New World Cuisine
25:12 Inspiration and Culinary Vision
27:13 Embracing Caribbean Cuisine
30:11 Beyond Fusion
32:37 The Role of Curiosity and Technique in Innovation
35:01 Effective Leadership
45:57 The Power of Saying No in Marketing

Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.

Alex Stupak is a chef and co-owner of the Empellón restaurant group in New York City. He has a unique approach to cooking that challenges traditional views of cuisine. He focuses on allowing all cuisines to explore and evolve, rather than being limited by tradition or authenticity. 

Alex has opened multiple restaurants under the Empellón brand, with a focus on Mexican cuisine. When this podcast was recorded Alex was in the process of opening a seafood restaurant called The Otter. Alex shares insights on the challenges of opening and running restaurants, the importance of finding the right location, and the evolving landscape of marketing in the culinary industry. In this conversation, Alex Stupak discusses his journey from being a family man and TV personality to a successful chef and restaurateur. He talks about the organic nature of his TV appearances and how they have benefited his business. Alex also shares his approach to running multiple teams and maintaining his creative vision across different kitchens. He emphasizes the importance of culture and clear communication in his restaurants. Additionally, he discusses the role of creativity in marketing and the challenges of scaling a brand.

Takeaways

• Alex Stupak challenges traditional views of cuisine and focuses on allowing all cuisines to explore and evolve.
• Finding the right location is crucial when opening a restaurant.
• The culinary industry is constantly evolving, and marketing strategies need to adapt to new trends.
• Collaborations and grassroots initiatives are becoming more important in marketing and building awareness.
• Personal reputation and branding can play a role in the success of a chef or restaurant. 
• TV appearances can benefit a chef's business by increasing exposure and creating new opportunities.
• Maintaining a strong culture and clear communication is essential when running multiple teams in different kitchens.
• Creativity is a powerful marketing tool, and the product itself should be the main focus of marketing efforts.
• Scaling a brand can be challenging, and there are limits to how much a brand can be diversified.

Chapters
00:00 Introduction and Background
03:16 Challenging Traditional Views of Cuisine
06:56 Opening a Seafood Restaurant
11:34 The Importance of Location in Opening Restaurants
18:04 Learning from Past Restaurant Experiences
24:06 Adapting Marketing Strategies in the Culinary Industry
26:15 The Power of Collaborations and Grassroots Initiatives
27:27 Building Personal Reputation in the Culinary World
28:24 Alex's Background and TV Appearances
31:01 Running Multiple Teams and Maintaining a Creative Vision
32:09 The Importance of Culture and Clear Communication
33:06 Creativity as a Marketing Tool
34:33 Challenges of Scaling a Brand

Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.

Chef Karen Akunowicz, a renowned chef and restaurateur, shares her passion for owning her own restaurant and the challenges she faced in making that dream a reality. 

Karen also talks about the importance of having a clear vision and a good business sense when starting a new venture. She emphasizes the value of having a supportive team and the role they played in the success of Fox and the Knife. Karen discusses the challenges of staffing and recruiting in the restaurant industry, particularly in the post-COVID era. She emphasizes the importance of surrounding yourself with people who inspire and bring joy and managing your work in a way that is meaningful.

Karen also talks about the scalability of her business and the various moving pieces involved, including television shows, social media, cookbooks, and product lines. She mentions that there is no playbook for navigating this journey and that it has been a combination of ad hoc decision-making and long-term planning. Karen discusses the importance of putting your desires out into the universe and being open to rejection. She shares her experience of pitching her own olive oil to a company and being rejected multiple times. Karen emphasizes the need to have a roadmap and a clear vision for your brand, while also being open to feedback and guidance from others. She talks about the importance of standardizing practices in her restaurants and the challenges of implementing these changes. Karen also discusses the impact of her appearance on Top Chef and the importance of representation in the media.

Takeaways

• Building a supportive team is essential for success.
• Personal connections and relationships can play a significant role in recruiting team members.
• Opening a restaurant requires determination, hard work, and the ability to overcome challenges.
• Owning a restaurant is a lifelong dream for many chefs and restaurateurs. 
• Staffing and recruiting in the restaurant industry is a major challenge, especially in the post-COVID era.
• Surrounding yourself with people who inspire and bring joy is crucial for personal and professional growth.
• Managing your work and finding joy in it is important for maintaining motivation and enthusiasm.
• Scalability in the restaurant business involves various components, such as television shows, social media, cookbooks, and product lines.
• There is no set playbook for navigating the journey of scaling a business, and it requires a combination of ad hoc decision-making and long-term planning. 
• Put your desires out into the universe and be open to rejection.
• Have a roadmap and a clear vision for your brand.
• Standardize practices to ensure consistency and efficiency.
• Representation in the media is important and can have a significant impact.
• Be open to feedback and guidance from others.

Chapters
00:00 Introduction to Chef Karen Akunowicz
08:12 Transition from Myers and Chang to Opening Fox and the Knife
17:16 Choosing the Right Location for the Restaurant
20:49 Building a Supportive Team
22:23 Recruiting Key Team Members
23:15 Conclusion and Takeaways
23:29 Staffing and Recruiting Challenges
26:28 Finding Inspiration and Joy
35:46 The Scalability of Karen's Business
48:07 Ad Hoc Decision-Making and Long-Term Planning
49:45 Putting Your Desires Out into the Universe
52:10 Creating a Roadmap and Clear Vision for Your Brand
53:05 Standardizing Practices for Consistency and Efficiency
01:04:22 The Impact of Representation in the Media
01:06:13 Being Open to Feedback and Guidance

Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.

Duff Goldman isn’t just a baker—he’s a creative force, a rule-breaker, and a storyteller, all rolled into one. From the wild success of Ace of Cakes to mentoring the next generation of bakers on Kids Baking Championship, Duff has carved out a career that’s as sweet as it is inspiring. In this conversation, he pulls back the curtain on his journey, sharing the lessons he’s learned from designing and building jaw-dropping cakes to navigating partnerships and scaling his artistry to a nationwide audience with Goldbelly.

Duff dives deep into the soul of the baking world, reflecting on its subcultures, the importance of simple yet effective design, and the labor of love it takes to transport a towering tiered cake without losing a crumb. He’s also passionate about connection—whether it’s helping families bond through his venture Baketivity or encouraging young bakers to think critically and keep learning. Through it all, Duff reminds us that staying true to yourself, delivering excellence, and having fun along the way are the real ingredients for success.

Takeaways

• Be authentic and true to yourself in business.
• Maintain excellence and quality in all aspects of your work.
• Find a good team that shares your goals and values.
• Partner with trusted companies to expand your reach.
• Constantly test and approve your products to ensure consistency. 
• Designing and executing custom cakes involves a collaborative process with manufacturing partners.
• Simple and effective design is key in the baking industry.
• Transporting tiered cakes can be challenging and requires careful planning.
• Baketivity aims to bring families together through baking and fosters a sense of accomplishment in children.
• Critical thinking and continuous learning are essential in the baking industry.

Chapters
00:00 Introduction to Duff Goldman
06:59 Guilty Pleasures and Fan Reactions
10:03 Handling Multiple Projects and Building a Team
18:00 Maintaining Excellence and Quality
24:57 Expanding Reach with Goldbelly
30:52 Testing and Approving Products
31:48 The Art and Challenges of Custom Cake Design
35:10 The Importance of Simple and Effective Design in Baking
37:35 The Challenges of Transporting Tiered Cakes
38:13 Baketivity: Bringing Families Together Through Baking
49:46 The Role of Critical Thinking in the Baking Industry

Want to connect directly with industry thought leaders like today's guest? MAJC has built an community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC Community, visit majc.ai.