On today’s episode, meet award-winning baker Brenda Villacorta, the creative force behind Sucré Table.

We chat about Brenda's journey from the vivid culinary scene of New York City to what it’s like owning her own bakery in Tampa, Florida. If you’ve ever been curious about the intersection of food and entrepreneurship, this episode digs deep into the reality behind the wins we often see on Instagram and in the media.

Join us as we unravel the layers of her culinary expertise, her experience leading pastry at a 3-Michelin Star restaurant, and the sweet story behind her Sucré Table.

Connect with Brenda by tapping the links below.

IG: https://www.instagram.com/sucretable/

Email: info@sucretable.com

What goes on behind the scenes of a cooking competition show?

Found out on today’s episode of Sunday Sauce, where I’m joined by Retro Rad Chef and Food Network queen, Emily Ellyn, and Chef Josiah Candelaria.

The three of us recently appeared on Orlando-centric cooking competition show, Blind Kitchen, and reconvened to tease out exclusive behind-the-scenes moments. We share anecdotes, surprising incidents, and memorable experiences that occurred during the filming of the show. Get a glimpse into the making of this innovative production.

P.S. If you loved this episode, don't forget to subscribe, rate, and leave a review. Stay tuned for more inspiring conversations with culinary experts and food enthusiasts.

Thanks to Very Local and Oxenfree Film + Motion for producing the show and bringing us together!

Connect with my fabulous guests by tapping the links below.

Emily Ellyn:

IG:  https://www.instagram.com/emily_ellyn

Facebook:   https://www.facebook.com/ChefEmilyEllyn/

Website:  www.EmilyEllyn.com

Josiah Candelaria:

IG: https://www.instagram.com/josiahcandelaria/

Restaurant IG: https://www.instagram.com/purpleoceansuperfoodbar/

Hard truth: talking about wine is not nearly as easy as drinking it.

In fact, it takes talent, a massive amount of knowledge and a trained palate to be an expert in the industry.

On today’s episode, I’m joined by 16-year restaurant professional, Dustin French, who’s not only a sommelier at one of the best steakhouses in the country, but the keeper of the keys to the world’s largest wine cellar.

Tune in to hear an honest conversation about wine, including everything from the basics to the intimate details of making juice that lives on for generations.

Tap the links below to connect with Dustin:

IG:

Email: dustin.c.french@gmail.com

Berns IG:

As promised, the Riesling we were sipping during the episode is linked here:

Tableware nerds, rejoice!

On today’s episode, I’m joined by 5th generation restaurateur and the Director of Sales at Fortessa, Cassandra Gonzmart-Hill, to chat about how the art of plating, and quite literally the plate, helps shape the way we see, eat and interact with food.

Cassandra and I cover topics like plate design trends and her transition from restaurant life to selling tableware, plus we tease out some of Fortessa’s upcoming collection.

Tap the links below to connect with Cassandra:

LinkedIn: http://linkedin.com/in/cassandralgonzmarthill

IG:  Instagram (@fortessatableware)

Website: Fortessa | for Business

What are chefs really thinking when a ticket with a food allergy gets rung into the kitchen?

Find out on today’s episode with Chef Bryce Bonsack, where we chat about food allergies from a chef and guest perspective.

Bryce is the Executive Chef and owner of Rocca, an Italian restaurant that recently received a Michelin Star in Tampa. If anyone’s familiar with the request for a gluten-free plate of pasta, it’s this guy.

Tap the links below to connect with Bryce:

Bryce’s IG: https://www.instagram.com/bryce.bonsack/

Rocca’s IG:  https://www.instagram.com/roccatampa/

Website: http://www.roccatampa.com

Say hello to Hannes Hennche, a former Michelin star restaurant chef who now specializes in teaching chefs how to earn six figures working in the private service industry.

On today’s episode, Hannes comes to the table with tools on how to stop trading time for money, the keys to finding your ideal client and an entire masterclass on securing financial and personal freedom as a chef.

I loved our conversation, and I know you will too!

To learn more about Hannes' story, connect with him below:

• LinkedIn: https://www.linkedin.com/in/hannes-hennche/

• Facebook:  https://www.facebook.com/thepathtowellth

• Instagram: https://www.instagram.com/hanneshennche/

• https://youtube.com/@hanneshennche

• Podcast: https://podcasts.apple.com/ph/podcast/the-private-chef-podcast-serving-the-1/id1648363134

• http://www.privatechef.cc/

• https://wellthycapital.com/

You may have seen people on Instagram talking about not being able to leave the house without buying themselves a little something to eat, drink or admire.

It's a moment in time thats officially been proclaimed “Little Treat Culture.”

But the power behind this emerging mindset is so much more than a social media trend. It’s something that restaurants and food brands can integrate into their marketing and communication strategies. Press play to learn about how to join the little treat party as a business.

Instagram: http://www.instagram.com/melsantell

Email: melissa@foodxfeels.com

Website: http://foodxfeels.com

This episode explores the power of finding and owning your creative point of view -- and why it’s so important in the kitchen.

Joining the conversation is Executive Chef Robb Garceau, who’s developed a cooking style that’s uniquely his and stands out in the marketplace.

Throughout his culinary journey, Chef Robb has led some of New York’s most prestigious catering and events companies like Union Square Events, Sonnier & Castle and Neuman’s Kitchen. Today, he’s a pioneer in the catering and events industry, and serves as the Director of Culinary at New York Hospitality Group.

Press play to hear his story, and tap the links below to get in touch: 

IG: https://www.instagram.com/robbgarceau/ 

Website: coming soon!