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  • 70-year-old Grandmother's EPIC Comeback: Opera Singer → Shocking Gordon Ramsay → Food Network Star!
    2025/12/19

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    🔥 LEGENDARY Interview! Meet Rebecka Evans - the 70-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 yourself at any age!

    Rebecka's INSANE Journey:

    ✅ Professional opera singer for 18 years
    ✅ BACON WORLD CHAMPION at World Food Championships
    ✅ Beat Steven Coe (who beat Bobby Flay TWICE!)
    ✅ First person EVER to tell Gordon Ramsay to F*** OFF on TV
    ✅ Made it to semi-finals on MasterChef Generations
    ✅ Lost 70 POUNDS after seeing herself on TV
    ✅ Grandmother of 8 who started food blogging at 50+

    EPIC Moments:

    🎭 From opera stages to cooking competitions
    🥓 Beating professional chefs as a "home cook"
    📺 Gordon Ramsay COACHING her to swear at him on TV
    💪 Incredible 70-pound transformation journey
    🏆 Oldest person to finish 4th on MasterChef Generations

    This woman proves it's NEVER too late to chase your dreams and kick ass doing it!

    Follow Rebecka Evans:
    Instagram: https://www.instagram.com/rebeckasevans/
    Website: https://athomewithrebecka.com

    #RebeckaEvans #GordonRamsay #MasterChef #WorldFoodChampionships #cookingcompetition #BurntHandsPerspective #GrandmaGoals #NeverTooLate #ageisjustanumber #foodnetwork

    Welcome to the show! Burnt Hands Perspective

    Support the show

    VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

    CONTACT US:
    www.burnthandsperspective.com
    info@reframeyourbrand.com
    IG @Theburnthandsperspective

    Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

    For sponsorship opportunities, don't hesitate to get in touch with us directly.

    *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 industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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    21 分
  • Food Network Star Exposes The Truth About American Cheese, TV Fame, and a 1.8 Billion Dollar Burger Empire...
    2025/12/12

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    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 and unfiltered talk on distribution, brand, and why skill beats clout.

    • origin and decline of American cheese
    • building a premium slice with aged cheddar, cream, and butter
    • how sodium citrate works without fillers
    • distribution through Chef’s Warehouse and select opcos
    • TV breaks, Guy Fieri’s “misfits” and authenticity
    • choosing brand focus over easy airtime
    • advice for young chefs on craft and humility
    • opening Mish, a Jewish deli in Hollywood
    • family, restaurants, and the service mindset

    Find Eric at Chef Greeny on Instagram — C-H-E-F-G-R-E-E-N-Y. Or go to Eatnewschool.com


    Welcome to the show! Burnt Hands Perspective

    Support the show

    VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

    CONTACT US:
    www.burnthandsperspective.com
    info@reframeyourbrand.com
    IG @Theburnthandsperspective

    Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

    For sponsorship opportunities, don't hesitate to get in touch with us directly.

    *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 industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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    16 分
  • Hot Sauce On A Banana, What REALLY Happens on Man Vs. Food, and Casey Webb's latest venture!
    2025/12/05

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    🔥 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 (yes, really!)
    ✅ His journey from dishwasher to TV star
    ✅ The REAL truth about those insane food challenges
    ✅ His NEW homemade hot sauce business (Casey Webb's Inferno)

    PLUS: Casey's hilarious reaction when he tries hot sauce on a banana LIVE! You never know what will happen on the Burnt Hands Podcast. Thank you to the World Food Championships for having us again in 2025!

    🌶️ TIMESTAMPS:
    0:00 - Casey Webb enters the chat
    2:30 - Man vs Food behind the scenes
    8:45 - THE BANANA HOT SAUCE MOMENT
    12:20 - Casey's new hot sauce business
    18:00 - Future plans revealed

    Follow and Connect with Casey Webb:
    Instagram: @iamhuskyforlife
    Hot Sauce: Casey Webb's Inferno (New Jersey only - for now!)

    #ManVsFood #CaseyWebb #HotSauce #FoodChallenge #BehindTheScenes #foodshow #foodpodcast #cheftalk #podcast

    Welcome to the show! Burnt Hands Perspective

    Support the show

    VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

    CONTACT US:
    www.burnthandsperspective.com
    info@reframeyourbrand.com
    IG @Theburnthandsperspective

    Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

    For sponsorship opportunities, don't hesitate to get in touch with us directly.

    *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 industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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    19 分
  • A Self-Taught Cook Explains How Food Became The Path To Mental Health And Purpose
    2025/11/24

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    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-driven cooking. Along the way, we talk travel, technique, risk, and why authentic growth beats vanity metrics.

    • starting a food page to live in the present
    • cooking complex Asian dishes from scratch
    • giving away food to neighbors and followers
    • balancing corporate work with passion projects
    • seeing risk as the path to purpose
    • learning technique and the science behind cooking
    • travel-informed recipes and regional dishes
    • authentic social growth over vanity metrics
    • rapid fire: tools, senses, ingredients, fears
    • where to find Max and beginner advice

    The best part is that the WFC opens its doors to anyone who wants to compete! Home cooks included! So congrats to all the competitors and the ones with the drive to duke it out in the kitchen and have a blast doing it!

    Check out Max's page here: https://www.instagram.com/maxwells_meals/



    Welcome to the show! Burnt Hands Perspective

    Support the show

    VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

    CONTACT US:
    www.burnthandsperspective.com
    info@reframeyourbrand.com
    IG @Theburnthandsperspective

    Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

    For sponsorship opportunities, don't hesitate to get in touch with us directly.

    *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 industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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    18 分
  • From Line Cook To Food Rep: How a chef's disipline built a better sales career
    2025/11/22

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    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 culture all get the blunt, practical treatment.

    • chef-to-rep journey grounded in accountability and timing
    • servant leadership as the core of effective food sales
    • coaching drivers and setting key drop standards
    • substitutions that work when the product is scarce
    • pricing, yields, and how to compare by usable ounces
    • scallops and water content affecting sear and quality
    • competition among vendors and realistic loyalty
    • kitchen culture, passion versus anger, standards under pressure
    • learning by asking, not hiding behind YouTube
    • ending with taking care of people to sustain the craft

    Your food reps can make your life hell or heaven, listen to this episode for some blunt talk on how to treat your customers and what it really takes to be successful in the food industry right now!



    Welcome to the show! Burnt Hands Perspective

    Support the show

    VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

    CONTACT US:
    www.burnthandsperspective.com
    info@reframeyourbrand.com
    IG @Theburnthandsperspective

    Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

    For sponsorship opportunities, don't hesitate to get in touch with us directly.

    *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 industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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    45 分
  • From Foster Homes to Top-Rated Chef: Integrity, Hustle, and Heart at World Food Championships
    2025/10/31

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    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 of a point...and walks away with something he’ll never trade: a compass set to integrity.

    We sit down with James at the World Food Championships to unpack how a career built on competition transformed into a life anchored in purpose. He traces his path from Miami to Hawaii, where the culture reshaped his leadership: listen first, care for the land, build your team, and measure success by the stage you create for others. That shift shows up everywhere, from bringing a Make-A-Wish teen onto the biggest cooking platform, to the way he runs high-volume catering with Michelin-level detail so the 3,001st plate still feels like the first. Along the way, he shares the designer-crafted chef coat that helped him find his voice again after losing both parents, a reminder that symbols can carry us through dark seasons.

    The craft talk gets deliciously tactical: how to engineer surprise without gimmick (hello, pop-rock shrimp), why guests can taste an aggravated plate, and the simple equation that fuels his kitchen: fun translates to love, and love translates to flavor. We dig into mindset and language—“I can, I will”—and the gritty backstory of twelve foster homes before age five, proof that perseverance and perspective are skills you can train. Rapid-fire questions reveal the essentials (paring knife), the forever ingredient (lemongrass), the intimidating technique (sous vide), and the seat he calls the limo (expo), all wrapped in a mantra worth stealing: embrace the uncomfortable and run at it.

    If you’re hungry for an honest, high-energy conversation about leadership, resilience, and food that lingers long after the plate is cleared, pull up a chair. Subscribe, rate, and share with a friend who needs a spark...then tell us: what brave swap would you make when the plan falls apart?

    Welcome to the show! Burnt Hands Perspective

    Support the show

    VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

    CONTACT US:
    www.burnthandsperspective.com
    info@reframeyourbrand.com
    IG @Theburnthandsperspective

    Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

    For sponsorship opportunities, don't hesitate to get in touch with us directly.

    *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 industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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    19 分
  • How The Hells Angels Move 100,000 Pounds Of Food And Why It Matters
    2025/10/29

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    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 collected in three days and out the door before Thanksgiving. The twist that makes it work: 200–300 riders from motorcycle clubs, including our host, Chef Tony's, Hells Angels chapter, coordinating six tractor trailers, partnering with Kroger and a moving and storage team, and delivering nearly half the total haul themselves.

    We go beyond the parade to the numbers that matter. Demand is up 30–40% over the height of COVID. A dollar given often means two meals because of wholesale buying power and food rescue. Ninety-five cents of every dollar reaches neighbors directly, fueling healthier choices like produce and lean proteins that stabilize the working poor. Along the way, we confront stigma head on and share how trust grew at collection sites, from wary glances to first-name hellos and families who return each year to contribute.

    This conversation blends frontline logistics with human stories: the farmer who still needs help, the teacher quietly packing fruit into backpacks, and the volunteers who turn a parking lot into a precision operation. If you’ve ever wondered whether cash or cans help more, how food banks move so fast, or what role you can play, you’ll find clear answers and practical ways to plug in, donate, volunteer, advocate, or simply spread the word so more hands show up when it counts.

    Ready to be part of the solution? Subscribe, share this episode with a friend who cares about hunger.

    Stop by any Kroger in the Hampton Roads, VA area to donate from now until Thanksgiving!

    Thank you!

    Welcome to the show! Burnt Hands Perspective

    Support the show

    VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

    CONTACT US:
    www.burnthandsperspective.com
    info@reframeyourbrand.com
    IG @Theburnthandsperspective

    Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

    For sponsorship opportunities, don't hesitate to get in touch with us directly.

    *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 industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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    37 分
  • From Hurricane Katrina to 30 Million Meals: How Mercy Chefs Scaled Compassion Globally To Give Back
    2025/10/24

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    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.

    Local Chef Gary LeBlanc of Portsmouth, VA joins us to share how Mercy Chefs went from a garage operation fueled by personal credit cards to a global relief network serving more than 30 million chef-prepared meals, without compromising quality or humanity. We talk about the moment Katrina exposed the problem with “keep-them-alive” food, and how a tilt skillet, smart logistics, and a relentless standard turned empty parking lots into working kitchens within hours.

    Gary opens the playbook: arrive fast, cook at scale, and always plate with dignity, recognizable protein, starch, veg, and fresh-baked bread or dessert. We dig into the early skepticism from legacy groups, the proof that followed, his wife's incredible support, and the mental-health guardrails that help teams serve through the hardest days, including the shift from search and rescue to recovery. From Asheville’s long tail of need, where a black bear literally followed the bakery smells, to building out permanent community kitchens and maintaining a 12-hour deployment goal, the story is equal parts operational grit and human warmth.

    We also explore the Family Grocery Box program (70 servings, recipes, spices, QR codes) designed to refill empty pantries when survivors return home, and the global training model spreading in Honduras, El Salvador, and Argentina. Politics never enters the serving line; one question guides everything: Are you hungry? If this conversation moves you, come closer. Volunteer, donate, or share the episode to help more people find it. Then tell us: what would you cook first when hope needs a plate?

    Please support Mercy Chefs here: https://mercychefs.com/

    and on IG here: https://www.instagram.com/mercychefs/

    Thank you Chef Gary for being a shining example of love and compassion and using your culinary talents to massive scale and for your faith and stedfast leadership with your wife to keep this mission going!

    Welcome to the show! Burnt Hands Perspective

    Support the show

    VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support

    CONTACT US:
    www.burnthandsperspective.com
    info@reframeyourbrand.com
    IG @Theburnthandsperspective

    Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com

    For sponsorship opportunities, don't hesitate to get in touch with us directly.

    *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 industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!

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    37 分