Burnt Hands Perspective

Send us Fan Mail Ever wondered what it's really like to work behind the bar?  Brit, our seasoned bar manager, shares her incredible journey from a hostess to steering the ship at a fine dining establishment. Bob takes us down memory lane, from his start at Old Country Buffet to opening multiple successful restaurants. Josh and KC round out our panel, sharing tales of rising through the ranks...

Send us Fan Mail The Hells Angels give back in Hampton Roads.  Tune in to hear from Chris Tan, the President and CEO of the Food Bank of Virginia, as he joins Chef Tony and KC to talk about a truly heartwarming collaboration. We look beyond the stereotypes to explore how the Hells Angels are making a tangible impact on food insecurity, especially during the Mayflower Marathon, a crucial 54-hour fu...

Send us Fan Mail Ever wonder what it takes to transition from being a dishwasher to owning your own restaurant? Or what is truly considered SUSTAINABLE nowadays? Our good friend and fellow chef Brent Cowan of Heirloom joins us to share his journey and discuss the healthy competition and camaraderie that fuels the culinary world. We unpack the inspiration behind the name "Heirloom" and it...

Send us Fan Mail In this episode, Chef Tony and KC discuss the complexities of having investors in the restaurant industry. Tony shares his personal experience opening his first restaurant and taking on an investor and why he chose not to take that route another time.  This episode also touches on planning, financial management, and legal protection. It also goes over merchant fees, hidden costs,...

Send us Fan Mail Going from online to a physical location is a big jump. Mr. Make it Happen, Matt Price, turns the tables on Chef Tony, and gets to ask HIM questions for part 2 of this episode (go back and listen to Matt's amazing interview on leveraging the online space and creating a brand that has millions of followers!). In this podcast episode, social media influencer Matt Price discusse...

Send us Fan Mail OK, here we go fam. You may like the term, you may not... but the industry has shifted from the glory days of no Fs given to everyone having to pussyfoot around the establishments. In this episode, Chef Tony and KC team up with Clint Compton and John Mannino get into the ever-changing dynamics of the restaurant industry. They discuss the rise of pop-up restaurants, the impact of s...

Send us Fan Mail In this podcast episode, Chef Tony & KC delve into the evolving state of the restaurant industry. They discuss significant changes influenced by social media, societal values, and the impact of technology. Speaker 1 highlights the industry's evolution and the need to consider people's feelings and workforce dynamics. Speaker 2 expresses concerns about the lack of tra...

Send us Fan Mail We all know the vices in the restaurant industry. In this podcast episode, chef Tony and KC, along with our old school friend Jon Lindsay, a bar owner, discuss their experiences in the bar industry. They reminisce about the wild bar scene of the 90s and 2000s, share personal anecdotes, and reflect on the challenges of maintaining high-quality service. The conversation covers the e...

Send us Fan Mail In this podcast episode, Chef Tony and KC delve into the complexities of fame in the restaurant industry. Chef Tony shares his personal experiences, highlighting the pressures, challenges, and misconceptions of being a famous chef. He emphasizes the importance of consistency, hard work, and customer trust. The conversation also touches on managing a restaurant and responding to cu...

Send us Fan Mail In this episode, we dive into a VERY raw conversation with our guest Julia about her experiences as a cocktail and bottle server and reality TV show star in Las Vegas. Her new book 'Just The Tip' is available on Amazon and at Barnes and Noble, so run out and get the full story. Julia shared with us her insights on the hiring process in Vegas, having a strong work ethic,...

Send us Fan Mail In this podcast episode, Chef Tony & KC discuss the qualifications and experiences necessary to be considered a chef. They explore the differences between formal culinary education and real-world kitchen experience, and how the definition of "chef" is evolving in the culinary industry. The conversation also touches on the impact of social media on the perception of c...

Send us Fan Mail Burnt Hands Perspective Season One Episode Three with Matt Price, AKA Mr. Make It Happen. Part One (Yes, Part Two is coming this season when Mr. Make It Happen flips the script and puts Chef Tony in the hot seat as he fires questions on how to open his upcoming restaurant!)  Boasting MILLIONS of followers online, Mr. Make It Happen is doing just that! From growing his cooking chan...

Send us Fan Mail Before we get started, meet the man behind the pan that created the Burnt Hands Perspective. Chef Antonio Caurana has 30 years of experience in the restaurant industry. Dubbed the bad boy of fine dining, Tony combines the rebel spirit that comes with life as a biker and a chef. As an award-winning chef, sommelier, and owner Chef's perspective is rooted in the old-school chef...

Send us Fan Mail Welcome to the show! Burnt Hands Perspective Support the show VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support CONTACT US:  info@reframeyourbrand.com 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 indust...