It's always important to have self-confidence, to be able to know and believe that you have the strength and ability to rise to any challenge before you - we can all agree that's a positive, right? But what happens when self-confidence turns into pompous self-absorption and our egos outpace our ability - thankfully, we have the perfect guide to answer this age-old question with Chef Pete on this week's Raw Ingredients Podcast - the ever-exceptional restaurateur and television personality Chef Maneet Chauhan.   Born in Amritsar India, Chef Maneet has run the gamut from her humble beginnings at various hotels and restaurants back in India to graduating with honors from the Culinary Institute of America (also Chef Pete's alma mater) to opening her own ridiculously amazing restaurant Chauhan Ale and Masala House in Nashville ... oh, and also competing on a little show you may have heard of before ... "Iron Chef America." That's right, y'all - we have a Kitchen Stadium gladiator on the pod this week, so you know it's gonna be a good one.   But even with all of her honors, accolades and achievements, Chef Maneet exudes the essence of why taming the ego and highlighting humility are absolutely vital keys to success in any field. She'll hit us with some best practices to be our best selves without reaching the braggadocious and borish. Leave some extra room on your auditory plate for this week's episode - you'll want to have a double helping of this week's show.   https://www.morphhospitality.com/    https://www.instagram.com/maneetchauhan/   https://www.facebook.com/chefmaneetchauhan   https://twitter.com/ManeetChauhan

Maneet Chauhan

This week, Chef Pete brings you one of the most interesting individuals to ever grace The Raw Ingredients Podcast - the man, the myth, the legend ... both in his own mind and just in general ... it's nationally syndicated radio show host Terry Jaymes of the "Lex and Terry Radio Network" fame. You've often heard the phrase "The struggle is real," but no one has had real struggle like Terry Jaymes and still come through it all to turn failure into success each and every time - whether his (mis)adventures in the game of basketball, losing his dream job in the middle of trying to buy a new house for his family, failing to keep a major market radio job and getting fired twice in Dallas (at least they didn't shoot him like they did J.R. Ewing?) ... our man Terry has seen it all and been through it all, and he's bringing his wisdom, wit and a bit of whimsy to us all. He and Chef Pete talk about his amazing abilities to pull success from the jaws of failure in a free-wheeling, fun to listen to episode that you surely do not want to miss. So, sit down, grab a plate and get ready for a satisfying episode of The Raw Ingredients Podcast.  https://www.terryjaymes.com/ Instagram Facebook Twitter     

Terry Jaymes

We're normally pretty humorous and cute with these notes here every week, but with this week's focal topic being mental health and taking time to take care of yourself, we thought it best to drop the schtick and focus on the importance of this issue and this week's guest, Tokiwa Sears, who fully understands the burnout and issues facing the food and drink industry.   Sears is the head mixologist for the iconic and James Beard Award-winning One Flew South at the Atlanta Airport. Both she and Chef Pete aren't afraid to talk about the culinary world's seldom discussed secret of burnout and mental health concerns, and Sears even shares what she went through in 2020 when she exited bartending in order to take time for self-care and self-assessment. And while that might not be an option for everyone, she and Chef Pete will talk about ways any and all of us can take of ourselves amidst the hustle and bustle of our work and personal lives.   Do yourself a favor and check out this week's episode of The Raw Ingredients - mental health issues affect each and every one of us from time to time, and the tips you glean from here may well help you help others or yourself sometime in the future.

Tokiwa Sears

He's a frequent Food Network regular. An award-winning cookbook writer. A digital series host. A frequent talk show guest. One of People Magazine's "Sexiest Chefs Alive." And the first-ever two-time champion of the "Chopped" TV series. Figure out who this week's guest is? Of course, it had to be the man, the myth, the legend Chef James Briscione blessing us with his presence this week's episode of The Raw Ingredients. Chef Pete and Chef James will take you on a tonal trip through Chef James' life and career where you'll learn that you can't shortcut the seasons of your life where you're meant to grind it out - it's that grinding that gives us the finished, polished edges that make us better than we were. They'll also focus on earning respect through a method that sounds simple but is not the path for the lazy and undedicated - it's called work, hard work and showing your team that you aren't afraid to trudge down into the trenches and muck in with them. So, get ready to be given a lifetime's worth of lessons from the Chef who is Bringing Sexy Back and Good Work Ethic Back - you know you're gonna wanna dig in on this week's episode. https://www.instagram.com/jamesbriscione/?hl=en https://angelenaspensacola.com/about/  https://www.simonandschuster.com/books/Just-Married-and-Cooking/Brooke-Parkhurst/9781451625578

James Briscione

This week on The Raw Ingredients Podcast, we've got a great treat for all you loyal listeners straight out of Philly, PA - no, not the Fresh Prince who was West Philadelphia born and raised, if we remember correctly - it's the hilarious and hard-working Chef Brian Duffy, the foremost public figure rocking the surname Duffy in America today (Sorry, Patrick Duffy, but you haven't really done much since "Step by Step" in the 1990s ... and we don't count the TNT "Dallas" reboot nonsense. Do better).   Chefs Pete and Brian talk the talk about walking the walk, as we learn about how Chef Brian's origin story with his culinary career got started through the quintessential Sunday night dinners he enjoyed with his Irish-Italian family. That love and passion for good food and comradery is what spurred his awesome adventures throughout his career and whether it was learning under a James Beard Award-winning chef at The Four Seasons in Philadelphia, creating and crafting the "New Celtic" cuisine, rescuing bars on a certain television show about rescuing bars or building his own brand to create "Duffified Spaces" across the globe, everyone can enjoy and engage with Chef Brian's terrific tales.   So, grab your silverware and settle in for a good, long dinner of delightful dialogue - you won't want to miss a single Duffified dish on this week's episode. @myworldchef Tiktok, Instagram, Facebook        https://chefbrianduffy.com/ https://www.myworldchef.com/ https://www.barandrestaurantexpo.com/  

Brian Duffy part 2

Now, normally when the word "boards" comes up in conversation on our show, it's of course going to be a congenial chat about charcuterie - the bougie meat and cheese boards that people love to nosh on but can't pronounce or spell to save their lives. But this week, the Boards in question are Kodiak Boards made by Bear Walker Industries and this week's special guest Bear Walker - and while you could perhaps use them as interesting plating for a capicola or a nice hard smoked gouda, it's probably best to use them for their recommended usage: stunning skateboards that are both fully functional and amazing artwork.   Whether it's serving food with love from your kitchen that turns into a restaurant empire or taking a college art project and working your way up into a full-fledged industry and business, there's a key ingredient you've got to have - passion. Chef Pete and Bear talk about how passion can help fuel the fires that turn craft and talent into bona fide business. They'll also teach us that failure isn't final - it's an interesting opportunity to learn and grow.   Strap on a helmet and get ready to grind on this week's Raw Ingredients Podcast - it'll be great and gnarly (Apologies from the writing staff this week ... our knowledge of skater culture and slang began and ended with the cult classic 1986 Josh Brolin film "Thrashin" ... and that Avril Lavigne song from the early '00s).   P.S. Chef Pete's new book "Spatula Success" has hit the shelves so visit  chefpaninipete.com to find out more about this rad book.

Bear Walker

In life, sometimes we are lucky enough to come across a truly great human being, a sort of person who fits the trope of the "Renaissance Man," someone who has a vast amount of knowledge, expertise and wisdom in a large number of different fields - and this week on The Raw Ingredients, Chef Pete is serving straight to your table a sit-down session with just such a man - his fellow CIA alum Mike Finelli. Mike has run the gamut of the gastronomical game so when he talks, he means business (and having an actual business degree from Fordham doesn't hurt there either). While we normally get to chew and chat with current chefs and culinary characters, Mike's conversation with Chef Pete shows us that sometimes even our podcast has to come out of the kitchen once and a while and see the larger world that is the complete culinary industry - and Mike's long and winding journey to where he is now is an amazing look at achieving your dreams and being open to where the world may take you, which, in his case, meant a nice Italian excursion that you'll be glad you go to enjoy. Because a restaurant isn't just a restaurant - like Mike tells us, it's every business out there all rolled up into one so this episode is a full five-course meal for each and every eager entrepreneur out there to taste and enjoy,. And, last but certainly not least, we want to be sure to announce that Chef Pete's new book "Spatula Success" has hit the shelves so visit chefpaninipete.com to find out more about this terrific tome that you will be delighted to devour. https://www.linkedin.com/in/michael-finelli-31117740/  

Mike Finelli

America may be divided in a lot of different ways but there’s at least one thing that we can all agree on - a deep and abiding love for barbecue. (Just don’t get into the regional “Here’s how WE prepare it argument,” or Kansas City, Memphis, Texas and the Carolinas will come out swinging… and that’s just the first tier)   So, who better to procure for this week’s Raw Ingredients podcast than one of the men responsible for spreading the Gospel of Good BBQ, the Prophet of Pulled Pork himself - Mike Fernandez, one of the founders of Moe’s Original BBQ.   Chef Pete whips up a tasty episode with Mike this week, as he takes us from Moe’s slow-cooked start with a street-side smoker, a group of guys and a dream to a multimillion dollar BBQ empire among the Top 10 in the entire country. He and Chef Pete will give you the recipe for figuring out how to make your dreams come true, too - and, spoiler alert, it’s putting in the time, the effort and the sweat equity, an ingredient in successful business just like smoked paprika is in … well, really, anything that tastes good.   You’ll leave listening to this week’s episode feeling inspired and motivated … and probably slightly hungry for some quality smoked meats, so grab your plate and fill it full of this week’s Raw Ingredients Podcast.   https://www.moesoriginalbbq.com/history  

Mike Fernandez: Moes Original BBQ

Well, loyal listeners, we have got quite the amuse-bouche for you this week, one that is literally the top of the tops in the culinary circle - it's Top Chef Season 16 winner and Alabama's own Kelsey Barnard Clark here to share her wisdom and wit with Chef Pete. On this week's episode of The Raw Ingredients Podcast, we chew the fat with the famous fan favorite Chef Kelsey, the first Southerner to bring home that coveted TV title. From her start in high-end catering during her teenage years (including solo catering an entire wedding at the age of 15) and graduating from the Culinary Institute of America to working at some of New York City's marquis Michelin-star eateries like Cafe Boulud under Gavin Kaysen and Dovetail with John Fraser, her gastronomic grounding in Southern cuisine pairs perfectly with the classic French techniques she has learned along her journey to create nouveau food forms that never fail to please. She's currently the Queen of Cuisine in Dothan, Alabama, with her catering company, Kelsey Barnard Catering and restaurant KBC, nestled in the historic downtown area. With a book coming out soon and a new restaurant idea coming to fruition, we're lucky to have her get to chat here with Chef Pete, as the two discuss one of the keys to having a solid career and life: it's not about how you look to others, it's about doing the job and doing it right. So, "Bonjour" and "Hey, y'all," come listen in and load up on all the fixins in this week's Raw Ingredients Podcast.    https://chefkbc.com/about  https://www.instagram.com/kelseybarnardclark/  https://www.eatkbc.com/

Kelsey Barnard Clark

Evan Mathis

This week's episode is smokin' hot, so if grilling and barbecuing lights your fire, you're going to especially love it, as Chef Pete sits down with the Mama of Meats Misty Bachero - best known on Instagram as the popular account Seattle Butcher's Wife, where she shares and showcases smokin' and sizzlin' sustenance to over 50,000 people across the globe and schools them on how simple it is to start cooking with live fire. Of course, she has bone-a fide credentials in the metier of meats, as her husband Angelo is a fourth-generation butcher boss at Mondo & Sons, home of the famous and well-loved Banchero sausage that remains a highly-guarded family secret that should be put in the vault with the Original Coca-Cola recipe and the Colonel's 13 herbs and spices. They also custom-craft hams, bacon and other mouthwatering meat products while also making sure everything stays as sustainable and locally sourced as possible. Misty talks to Chef Pete about how she got going in the grilling game, when she grabbed hold of a Traeger grill and it ... literally lit a fire for her to share her culinary creations and spotlight the family business and the hard work generations of Bancheros have put into it. And it's important to Misty to be a woman in the grilling and chilling world, as she feels that what she does helps more women feel more comfortable and confident in using a grill or smoker - the Spice Girls had "Girl Power"; should Misty's be "Grill Power"? "Grill Girl Power"? Let us know in the comments... Misty also takes on her role as the baroness of branding, taking you through ways to get support for your brand, collaboration advice and how to blend your brand with other partners while still keeping your individual feel and flavor - and she reminds us all that what we do should be about passion and love, not just making a buck or two. This week's episode is stuffed full of spicy, smoky sweetness, so sit down and enjoy the experience.     Connect with Misty   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,

Misty

Grab your glass and let's raise a toast for this week's special guest Michael Tipps, master mixologist and expert from the hit TV show "Bar Rescue," as he and our humble host Panini Pete pop some bottles and serve up some sensational soundbytes that will be a handcrafted cocktail for your ears. With over 26 years of experience in the hospitality world throughout hotels, restaurants, bars and nightclubs - our guy Michael has done it all, from tending bar to managing some of the country's biggest and best venues. His story starts in South Florida, where he quickly rose through the ranks in an assortment of front of house positions in the food and libation game, but young Michael had his sights set on the capital of the culinary world: New York City. At the tender age of 19, he packed up and headed to the Big Apple, eventually landing a grand gig behind the bar at the prestigious Tribeca Grand Hotel. Through hard work and his inherent skills and unique abilities, this wunderkind was whisked into a plum managerial role - not an easy feat for someone so young - and he wowed the brass by creating and implementing multiple food and beverage programs that increased revenue while decreasing costs ... but without sacrificing quality. His innovations in improving guest services and getting greater returns from his staff are tremendous tips that shouldn't be missed.   And, of course, he then heads to "Bar Rescue," but his champagne dreams of TV stardom and fame turn to warm beer realities after he has to leave the show. Down and out, he's not too proud to admit he had to beg for bar and hosting jobs for pennies on the dollar to try to get back on his feet. But, our boy Michael ain't a quitter - and through hard work and getting his hands dirty, he's got up out of the gastro gutter and slugged his way back to being the best and brightest in the bartending business. He maneuvered his way into the "Mixology" craze through the help and guidance of Sasha Petraske (of Milk & Honey fame, of course) and used his sharp mind and hardworking hands to bring the class back to the classic cocktail.   Now, he travels all over the country, sharing his wisdom as a consultant to help every eatery he can find ways to construct captivating culinary and cocktail creations while also building a better sense of how to serve their community better. The shots of savvy suggestions he serves about entrepreneurial spirit, investing intentionally, and the art of serving will have you clamoring for one more round before the podcast hits last call. And, don't worry - you won't need a chaser for this week's episode: from start to finish, it goes down smooth and sweet. Here's cheers!     Connect with Michael: Instagram Invictus Hospitality   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,

Michael Tipps

This week's episode features a guest that has an important connection to Chef Pete's life and ... well... to people who love paninis in general since he's apparently related to the guy who invented our favorite pressed sandwich: Chef Brent Lahaye, owner of Noodles Panini in Fort Lauderdale. His career is a family tradition, as his dad is one of the founders of the legendary Fort Lauderdale spot and Florida icon "Shooters on the Water," which has a special place in our host's history, as Chef Pete worked there early in his career as a busboy. Brent began his career working at "Club Dallas," his father's night club and then joined the team that helped launch the Shooters restaurant, which continues to set the Florida culinary world ablaze year after year. But, he and Chef Pete will go into their shared history with that benevolent bar and institution in a way that will make you feel reminiscent of a good ol' fashioned family reunion - without the worry of Aunt Mildred and her nasty potato salad with the raisins in it. Brent will also discuss his culinary school journey and several other stops along the way (you know we're #TeamNoSpoilers here) before opening Noodles Panini, a place of his own that he might have had an old friend come to help advise him with along the way ... couldn't possibly think of who that might be, but his name might rhyme with Shmanini Shmete. Apart from the tidal wave of nostalgia in this week's episode, you'll also get advice on how to navigate the path to your desires and how to build the business of your dreams even while fighting the vampires of self-doubt, lack of fulfillment and decision questioning. You definitely don't want to be the only family member not at the old homestead for this week's The Raw Ingredients, so go throw on your reunion t-shirt, come on down, grab a plate and get ready for some hemming, hawing, hilarity and helpful hints. And we'll make sure Aunt Mildred can't get in - seriously, that potato salad might actually be a war crime...     Connect with Brent: Noodles Panini Website Noodles Panini Instagram   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,

Chef Brent Lahaye

This week, Chef Pete's special guest is a new friend and boss barbecue blogger Dan Phelps of Learning to Smoke. Dan's blog brings barbecue best practices right to your fingertips on your phone or tablet and his Instagram account (also Learning to Smoke) is just straight up droolworthy and will have you begging for brisket and pleading for pork. Much like the U.S. Mail service, neither snow, nor rain, nor heat, nor gloom of night will stop Dan from his appointed task - giving the Good Word about the Gospel of Barbecue. He is meticulous about everything he does and showcases, taking special care in developing his recipes and being selective and honest about the products he reviews. This innovative influencer takes us through the trials and errors of getting to where you want to go and how to build a brand from the bottom floor up. This is not your typical episode of our podcast - it's definitely a different flavor, maybe with hints of mesquite ... hickory ... pecan ... whatever it is, it's smoky, it's spicy and you're going to want to come back for seconds, so listen in right now.    Connect with Dan: Instagram Learning to Smoke Website   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,

Dan Phelps

This week on The Raw Ingredients, Chef Pete shoots straight with a lady who truly is the Service in Food Service - the glorious Gloria Chabot - as they get to chew and chat about her 40-plus year expedition throughout the hills and valleys ... and Taverns on the Green ... of the food industry.   Gloria knew she loved food service at a young age, but almost didn't enter the culinary kingdom because she wanted to be a teacher (We think she would have made a great teacher, but education's loss is culinary arts' gain). Thankfully, before she made the choice to teach the children well, high school aged Gloria got some good guidance from the great Chef Joe Baum, the CEO and Chef of landmark New York high-class icons Tavern on the Green and Windows on the World (Tavern on the Green was even featured in the cinematic classic Ghostbusters - you know you've made it in the gourmet game when your restaurant is in a film where Bill Murray battles ghosts and cracks wise ... even if your restaurant is the site where Rick Moranis' character gets turned into some kind of demon dog thing).   From Chef Baum's good advice, she went on to the prestigious Johnson and Wales University, one of the crown jewels of culinary education, and has worked her way up the food industry ladder rung after rung ever since. From her roles at some major and popular restaurants to her providing perfect provisions and peace for all of her partners with food service mainstay Sodexo, Gloria's story is an epic journey that you will be educated, enlightened and entertained by, even if you aren't in the eatery employ. Her recipes for success in food service include teamwork, consistency, and, above all, abundant kindness that has helped her in a career where doors have opened that never seemed possible for her.   And Pete's ol' pal Food Network legend and denizen of Diners, Drive-Ins and Dives Guy Fieri just might come up in the conversation - so we guess you'll have to listen to find out, won't you?   Don't you dare pass this podcast plate - take a heaping helping of this week's episode and enjoy our scrumptious sermonizing.   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,   Connect with Gloria: Instagram , Facebook, Twitter

Chef Gloria Chabot

Executive Chef, "Private Chef to The Stars" & Author of "Beyond My Chef Coat" Kevin Des Chenes has over 24 years of experience in the Hospitality industry.   He was named "Top Chef" by Las Vegas Food & Wine and is the winner of "Top Celebrity Chef Showdown" He has been a Chef Expert for Gordon Ramsey and appeared as a Featured Chef on Food Network's Chef Wanted, Great Food Truck Race & Beat Bobby Flay, as well as The Today Show, Nationally Syndicated Better Show, CT Style, Pickler & Ben, Fox Morning Show & The Rhode Show among others.   He is also an advocate for such charities as Boston Children's Hospital & The Light Foundation.Chef Kevin's creativity in the kitchen & on the screen has not gone unnoticed. Having served as Executive Chef at such New England landmarks as 156 Bistro, Centro Martini & Washington Square Tavern, He has since Launched a successful Private Chef Company and is one of the most sought after Chef's in the industry, working with some great people including; John Legend, Giuliana Rancic, Kathie Lee & Hoda, Isiah Thomas, Jim Courier, Little Big Town, Various New England Patriots & Red Sox players and coaches, among others. You never know what he'll do next so keep your eyes peeled for this seasoned Chef, and if you find him in a city near you take your taste buds on an Epic Journey with Chef Kev D.   Kevin's journey begins with cooking with his grandmother preparing family meals which set the tone for the rest of his life. What Kevin is passionate about still today is bringing people together around a good meal.   Kevin and Pete talk about so many things on this episode that are valuable for everyone. Topics on today's episode are networking, conflict resolution, adjusting on the fly, building a brand and so much more that will help you gain the raw ingredients to be successful.       Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,   Connect With Kevin: Website, Instagram

Chef Kevin Des Chenes

Jamie is an entrepreneur, businessman, author and, of course, one of the sons of Southern cooking and lifestyle icon Paula Deen. With his mother and brother Bobby, they helped put Savannah cuisine into the national spotlight with the world-famous restaurant The Lady & Sons that had its humble beginnings as a bag lunch business in its early days. Not satisfied with just helping run one of the South's most successful restaurants, Jamie also owns Paula Deen's Creek House in Savannah, he and his famed family have been on several Food Network shows throughout the years, and he has written four books with his brother and 2013's Good Food solo, which is definitely a read you won't want to put down until you finish it.   You'll love Pete's talk with Jamie this week as they dine on a variety of delicious details: whether its Jamie's humble beginnings in the food industry at 15 years old at a car auction house grilling up burgers, helping his mother go door-to-door across Savannah asking folks if they wanted to buy any of their home-cooked food for their start-up catering service "The Bag Lady" (Pro tip: if Paula Deen or any Deen family member shows up at your door asking if you want to buy their home-cooked food, you always, always say YES!) to building a Southern food syndicate that keeps satisfying and going strong.   Jamie's tales of grit, drive and determination are a must-listen for any restaurant owner who needs that bit of inspiration to keep pushing forward - or anyone who needs a little life coaching on what it means to work hard and never give up. And, as we learn from the first-born Deen son, there is no such thing as instant success overnight - it takes time, talent, effort and hard work to build the foundation on which a culinary and cultural empire can be born.   And don't miss Jamie's great guidance on attracting and keeping good employees - as he's had some of the folks working with him be a part of their Deen family for over two decades. These wise words aren't just for the restaurant ringleaders - there's a clear recipe for success here that any engaging enterprise definitely needs to know.   We hope this is enough to whet your auditory appetite because this week's The Raw Ingredients isn't just an amuse bouche - it's the whole darn meal, Southern fried and Deen approved, so you know it'll be finger-lickin' good.         Connect with Jamie: Paula Deen Ventures    Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,

Jamie Deen

Having trouble building a brand or staying on track with your existing brand? Grab your spoon and dig into this week’s episode of The Raw Ingredients, as Chef Pete Blohme sits down for a session with Brand Man of the Beach Brian Harsany, co-owner of four beloved Orange Beach mainstays – Cosmo’s Restaurant and Bar, Maggie’s Bottle and ‘Tail, Luna’s Eat & Drink and BuzzCatz Coffee and Sweets.   Brian takes Chef Pete through his journey in the restaurant business – from his start as a fill-in table busser at a small restaurant in his teenage years to being the Game Changer of Gulf Coast Dining – and the ups and downs of owning and managing a highly seen and enjoyed culinary kingdom. His advice on launching and maintaining a brand is a must-listen and you need to write down everything you can during his and Chef Pete’s insights on creating a culture of cooperation to finally put an end to the Front of House/Back of House War that has been an unfortunate mainstay of the restaurant business for centuries – peace in our time. So, don’t get full on other podcasts this week and skip this episode – you’ve earned the sweet treats and insights you’ll find inside.      Brian's Properties : Cosmos Restaurant and Bar Luna's Eat and Drink GT's on the Bay BuzzCatz Cobalt The Magnolia Hall   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,

Brian Harsney

Gorilla Rich is a fellow Mess Lord, Fellow Triple D family with Pete. Gorilla Rich has an amazing bbq stand located in a train-car in Pacifica, California.Featured on Food Networks Diners, Drive-In, and Dives (DDD), Gorilla BBQ offers a unique experience using fresh ingredients and slow cooked meats that melt in your mouth!    The nick-name “Gorilla” was given to Rich Bacchi by his dad. "I've always been a little bigger than normal!" Says Rich. His name, his personality, and his food are all large and in charge!    Rich Bacchi, a native Pacifica resident, comes from a long line of restaurateurs. His family owned and operated a restaurant just down the street from where Gorilla BBQ stands today. You could say he was raised to have his own spot and cook/BBQ some amazing food! Gorilla Barbeque LLC was officially established by Rich in 2006.    As mentioned above Rich’s parents owned a restaurant (which was a Mexican restaurant). All the way back since Rich can remember he was working at his family owned restaurant. The workforce consisted of his siblings, cousins, and the leaders were his mom and aunt. Because of his restaurant background his friends would always choose Rich as the one to cook. Most of the time his food of choice to cook would be BBQ.  The restaurant business was not Rich’s career of choice. Rich started out working for Track Magic traveling the country prepping and building racing go-carts. Rich started out as screwing in bolts to leading the team. While doing this Rich would BBQ for the team during events and such. However, once the company’s owner passed Track Magic met its demise. Shortly after Rich’s parents became ill and Rich needed to be closer to home. The train-car that now is the home of Gorilla BBQ became available and not knowing what he was going to use it for Rich bought the train-car. Then during a conversation with one of his friends the idea was born for Rich to open up a BBQ joint in the train-car.    Specific topics that Pete and Gorilla talk about in this episode are:   Be nice to the public. Teach your people to be nice to people. The small things matter. Overly communicate to your customers so they know what is going on and do not make assumptions. When customers make assumptions they are normally bad. You have to read your guest and tend to their needs. A hostess can walk people to a table, a bar tender can make great drinks, a server can get the order perfect, but can we make people feel welcomed? That is what makes restaurants great.      Consistency is key. It all starts with setting standards to say “I can’t allow this because it will hurt the business. Set standards and train your leaders to make sure all the employees live up to that standard. Even when employees say they can make it better and they change something it will hurt even if it’s good people will come in and say this isn’t what I get it’s different. People do not like change. Mastery is doing the same thing

Chef Rich Bacchi AKA Gorilla

Roy Clark is GM/ Craft Cocktail Bartender at the Haberdasher in Mobile, Alabama. The Haberdasher is downtown Mobile's go-to bar for craft cocktails and an ever-rotating selection of craft beer, and the city's best spirits list. Bartenders mix classic concoctions as well as fresh and inventive original and contemporary drinks. The food bar is open nightly serving a variety of fresh, handmade bar foods and more.   Roy' started off his journey of Bartending at the Alabama Music Box (a large rock and roll and venue on the weekend and a normal bar during the week days. Next Roy friend hired him on at Taste which was a classic/craft cocktail and wine bar which was Roy's real introduction into the craft cocktail world. Then in 2012 Roy opened the Haberdasher in 2012.   In 2012 craft cocktails were a new thing and the market was exploding around the country for craft cocktail bars and it had not yet hit Alabama. Roy and his team were trailblazers in the industry for the area. Today's episode we get to learn from a real trailblazer in the industry. If you are looking to do something that is different for you community and be a trailblazer this episode is really for you. However, we should all be looking to expand our businesses and the best people to learn how to expand is from those who had no momentum for their specific part of the industry. Roy brings fresh ideas that those who aren't necessarily trailblazers can use to expand what they are doing into new horizons.   Pete and Roy also discuss what it looks like to add a cocktail program into your organization or to improve your current cocktail program. Roy shares that BarSmarts is a great way to provide the consistency between all your bartenders and helps you provide the fundamentals that all bartenders need. Roy's next recommendation is bringing in someone with credibility to teach your bartenders who can inspire and equip your team. The key to all of this is communicating to your team to be life-long learners, you never stop learning.   Connect with Roy: Instagram   The Haberdasher: Facebook Instagram UNTAPPD   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete’s Restaurants: PaniniPetes, SunsetPointe, Ed’sSeafoodShed, Squidink,

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