Burnt Hands Perspective
This is a raw and unfiltered look into the state of the restaurant industry as a whole, powered by longtime friends Chef/Owner Antonio Caruana and former bartender turned News Anchor/TV Host Kristen Crowley.
Representing all aspects of the industry from the front to the back of the house we will dig into the juiciest stories and pull from decades of experience in one of the sexiest and most exciting industries in the world...the food and beverage industry.
From international chefs, sommeliers, industry pros, and so much more, this show will cover all of it without a filter. You turn up the volume; we'll turn up the heat.
Support the show here: https://www.buzzsprout.com/2388325/support
Episodes
81 episodes
5 Things You NEED to Know Before Your Chef Interview (Don't Embarrass Yourself!)
🔥 GAME-CHANGING Interview Advice! Chef Antonio Caruana drops TRUTH BOMBS about what it REALLY takes to get hired in a professional kitchen!5 ESSENTIAL Tips:✅ #1: DON'T BE LATE - "On time is late, 5 minutes early ...
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Season 6
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Episode 67
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27:16
5 Things You NEED to Know About Italian American Food (Don't Order These in Italy!)
🇮🇹 Food History Time Boys and Girls! Episode 66 is LIVE!Chef Antonio Caruana + KC break down the REAL story behind Italian American cuisine!5 Things You NEED to Know:✅ Why pepperoni pizza doesn't exist in Italy (and what you...
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Season 6
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Episode 66
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40:20
Burnt Hands, Real Talk. Taking it back to episode 1 - The Origin Story! Season 6 starts February 2026
🎙️ SEASON 6 IS COMING IN 2026! 🎙️ While we're gearing up for an EPIC new season of Burnt Hands Perspective, we wanted to take you back to where it all began...NEW AROUND HERE? This is your required viewing! 📺Meet Chef Antonio Ca...
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Season 1
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31:01
From Comedian to 17 MILLION Followers - How the WEEWOO Guy, Jacoby Ray, Built a $75M Spice Empire
🔥 Ready to laugh and learn all in one episode? Meet Jacoby Ray - the "WEEWOO Guy" who turned MILLIONS of TikTok followers into a $75 MILLION spice empire!Jacoby's INSANE Journey:✅ 30 years of stand-up comedy + 5 comedy specials<...
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Season 6
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Episode 65
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17:06
Food Judge Exposes the TRUTH About Restaurant Influencers and Growing Organic Followers
🔥 GAME-CHANGING Interview! Meet Anthony Martorina - Food Dude - the food blogger who cracked the code on authentic influence!What You'll Learn:✅ How to build 50K+ REAL followers (no buying fake ones!)✅ Why 30-second videos outpe...
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Season 5
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Episode 64
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23:48
This Grandmother's EPIC Comeback: Opera Singer → Shocking Gordon Ramsay → Food Network Star!
🔥 LEGENDARY Interview! Meet Rebecka Evans - the 65-year-old POWERHOUSE who's redefining what's possible! From starting a blog in her 50's to Food Network and Master Chef, Rebecka redefines the fact that age is just a number and you can reinvent...
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Season 5
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Episode 63
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21:24
Food Network Star Exposes The Truth About American Cheese, TV Fame, and a 1.8 Billion Dollar Burger Empire...
We sit down with Chef Eric Greenspan, who rebuilt American cheese with real dairy and zero fillers, then chose craft over cameras to grow a product, launch kitchens, and return to the line with a new Hollywood deli. This is a raw an...
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Season 5
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Episode 62
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16:14
Hot Sauce On A Banana, What REALLY Happens on Man Vs. Food, and Casey Webb's latest venture!
🔥 HOLY MOLY! We just sat down with Casey Webb from Man vs Food, and things got SPICY!In this EXCLUSIVE interview, Casey reveals:✅ Behind-the-scenes secrets from 90 episodes of Man vs Food✅ Why he put hot sauce on a BANANA (y...
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Season 5
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18:43
A Self-Taught Cook Explains How Food Became The Path To Mental Health And Purpose
World Food Chats....We sat down with Max (who helped get his team to World Food Champ status), a self-taught cook who moved from corporate banking to a community-first kitchen, finding focus, purpose, and mental health through complex, science-...
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17:53
From Line Cook To Food Rep: How a chef's disipline built a better sales career
We trace Jimmy’s leap from teenage line cook to respected food rep and unpack how servant leadership, speed, and accuracy keep restaurants running when the market and deliveries don’t play nice. Scallops, yields, and coaching cultur...
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Season 5
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Episode 60
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45:26
From Foster Homes to Top-Rated Chef: Integrity, Hustle, and Heart at World Food Championships
A bad fish shows up two hours into the final. Cameras are rolling, adrenaline is high, and the plan is crumbling. Chef James tosses the Opa in the trash, pivots to halibut, and tells the judges the truth. He misses the grand prize by a quarter ...
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19:11
How The Hells Angels Move 100,000 Pounds Of Food And Why It Matters
Watch a city rally behind one simple promise: everyone deserves to eat. We sit down with the Foodbank’s president and CEO to unpack how a 54-hour push called The Mayflower Marathon becomes a lightning-fast pipeline of meals, 220,000 pounds coll...
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37:20
From Hurricane Katrina to 30 Million Meals: How Mercy Chefs Scaled Compassion Globally To Give Back
What if a hot, chef-prepared, thoughtful meal could change the course of a disasterous day in your life? That is the calling that changed how victims and first responders of the world's worst events received meals in the middle of disater zones...
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Season 5
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Episode 57
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37:10
From MS diagnosis to World Food Champion: how live-fire cooking, protein-first nutrition, and grit rewired a mother’s health
The championship ring catches your eye first, but the story behind it is what sticks: a mother of four who stared down an MS diagnosis, reshaped her life with protein-forward eating and training, and found strength, physical and mental, standin...
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22:31
From Line Cook to COO - Protecting your brand and the path to growth for chefs, operators, and owners
Thousand-cover Sundays, a half-size kitchen, and a turkey-pot burner pulling fry duty, this conversation opens inside the controlled chaos that forged a chef who would later run a multi-unit brand. We sit down with Rob to trace the ...
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Season 5
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Episode 55
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38:42
Houston chef's taco empire; how to stand out, why consistency and keeping it real beats trends!
A jet-black rose ravioli, a purple “lean” sauce with Houston swagger, and a taco journey that started outside a mechanic shop—this conversation cooks. We sat down at World Food Championships with Chef Machete, a Houston chef-owner w...
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Season 5
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Episode 54
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21:47
Influencers in Food: Growing Your Social Media Following While Keeping It Real with Stormy Blue
We welcome social media influencer Stormy Blue [ hey #StormChasers }and her to discuss her journey from accidental content creator to trusted food and event authority in Hampton Roads, VA, and how she balances authenticity with responsibility i...
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Season 5
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Episode 53
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41:41
I Know the Owner, VIPs, Kids: Customer Entitlement In Restaurants and How To Deal With it
"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 en...
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Season 4
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Episode 52
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38:56
How to Scale Your Business Without Losing Your Mind - From Pizza Champ To Entrepreneur
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 remarkab...
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Season 4
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Episode 51
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46:17
Restaurant Reality Check for Vegans, Vegetarians, and Gluten-Free Diners: A Chef's Perspective
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 curtai...
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Season 4
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Episode 50
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26:11
AMA [Ask Me Anything] - Uncensored Kitchen Talk: From Culinary Fails to Dating Advice
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 cha...
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Season 4
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Episode 49
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40:18
Uncorking 37 years of Wine Knowledge w/ Sommelier Marc Sauter: Myths, Facts, and Testing
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 throug...
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Season 4
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Episode 48
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51:18
The Burnt Kitchen: Rebuilding After Disaster and What Insurance Companies Don't Tell You
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 restauran...
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Season 4
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Episode 47
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39:47
Design Secrets: The Art of Designing Restaurant Spaces with an Interior Designer
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 practica...
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Season 4
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Episode 46
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38:33
Edibles Are Safer Than Oreos? Behind the Scenes of Cannabis Testing
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 launche...
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Season 4
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Episode 45
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37:05