Burnt Hands Perspective

Send us Fan Mail "I know the owner", "Why don't you have high-chairs", and more... the entitled customers we deal with and how to handle them. Let's Go!  We celebrate one year of the podcast by going in and tackling the growing problem of customer entitlement in restaurants, exploring how post-COVID culture has changed expectations between diners, bartenders, and staf...

Send us Fan Mail Ever wondered what it takes to build a thriving business empire from scratch? Tony DiSilvestro, founder of Ynot (Tony spelled backwards) Pizza and serial entrepreneur with over 30 companies under his belt, pulls back the curtain on his remarkable journey from pizza maker to business mentor. Starting in 1993, Tony bootstrapped his way to success, eventually expanding to eight locat...

Send us Fan Mail We woke up and chose violence today with this episode, BHP Fam! Let's get real... Ever wonder why your server grimaces slightly when you mention you're gluten-free or vegan? In this candid, no-holds-barred episode, we pull back the curtain on one of the restaurant industry's most challenging topics: accommodating specialized diets like veganism, vegetarianism, and g...

Send us Fan Mail We dive into our first-ever Ask Me Anything episode, tackling questions from our audience that range from serious industry insights to hilarious personal preferences. This is UNCENSORED, so be ready to hear it all. LOL • Early career challenges, including difficulty advancing in the kitchen  • The most overused ingredient in modern cooking • Chef Tony's approach to difficult...

Send us Fan Mail 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...

Send us Fan Mail 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 di...

Send us Fan Mail 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 t...

Send us Fan Mail 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 a...

Send us Fan Mail 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...

Send us Fan Mail 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...

Send us Fan Mail 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 busines...

Send us Fan Mail 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...

Send us Fan Mail "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 discu...

Send us Fan Mail 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...

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 Mi...

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 r...

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. Ch...

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 wha...

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...

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 sho...

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 televi...

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...

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 m...

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 R...

Send us Fan Mail 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 th...