Burnt Hands Perspective

Antonio Caruana and Kristen Crowley

This is a raw and unfiltered look into the pu$$ification and 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

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Top 10 Burnt Hands Perspective Episodes

Goodpods has curated a list of the 10 best Burnt Hands Perspective episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Burnt Hands Perspective for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Burnt Hands Perspective episode by adding your comments to the episode page.

Ep 25 - From Bartender to Entrepreneur: How to build a bar following by being badass and boujee

Burnt Hands Perspective

02/21/25 • 45 min

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Women behind the bar. Badass, Boujee Bar B!t@hes - Let's go!

We go in on ALL aspects of the restaurant industry, from the front of the house to the back of the house, and this episode is pure fire.

This episode features two badass women who built an insane bar following in the 757. Chef and KC go all in on the mentality of hard work and maintaining a following while finding new business in true BHP style! NOTE: Don't judge a book by its cover, folks. This episode is one everyone should listen too before commenting on the women behind the bar.

We explore the world of bartending where ego meets entertainment, featuring unfiltered stories from seasoned female bartenders who reflect on their journeys through the nightlife and hospitality scene.

This episode def sheds light on the complexities of relationships, evolving bar cultures, and the essential advice for newcomers on maintaining integrity and finding success in the industry. Plus, how to own your sexuality and not get taken advantage of behind the bar. Boundaries are key.

Plus, you will get some killer marketing tips that have never been shared before from one of the area's top bartenders.

• Discussion of the allure of bad bitches in bartending
• Insights into the transition from nightlife to real-world careers
• The art and craft of bartending as a performance
• Personal anecdotes highlighting the chaos and beauty of bar life
• Advice for aspiring bartenders on building a personal brand
• Reflections on the changing dynamics of the industry and customer interactions
• Importance of professionalism and boundaries
• Closing thoughts on the passion that fuels bartenders despite industry challenges

Connect with our guests and support them in their next chapters of life:

Meghan Olivarius - https://www.instagram.com/meghanolivarius/

Shelby Harris - https://www.instagram.com/shelby_marie2091/

Welcome to the show! Burnt Hands Perspective

Support the show

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

CONTACT US:
www.burnthandsperspective.com
[email protected]
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!

Ep 31 - From Steakhouses to James Beard: Chef Thomas Melvin's Restaurant Evolution in Indy

Burnt Hands Perspective

04/04/25 • 29 min

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Chef Thomas Melvin's culinary evolution represents the transformative power of rediscovering creativity after years of corporate style restaurant management. Chef Melvin shares how his journey through high-end steakhouses both built his technical foundation and temporarily dampened his creative spirit.
We go behind the scenes of managing a 12-foot open flame grill during peak service, where two chefs might prepare 200+ steaks with precision across four temperature zones. Melvin's meticulous approach to quality control extended beyond cooking to sourcing, aging protocols, and maintaining consistency across multiple restaurant locations. This high-pressure environment taught him invaluable lessons about business operations while simultaneously creating a hunger for more personal expression.
When Melvin eventually took over Vita in Indianapolis, something remarkable happened. The James Beard semifinalist (recognized in both 2022 and 2024) found his authentic culinary voice. As Chef Tony notes, it's the smallest details—like a perfectly crisp, expertly seasoned leek—that reveal Melvin's exceptional talent and renewed passion. This attentiveness extends beyond the plate to the restaurant's clockwork service patterns and overall atmosphere.
Throughout our conversation, Chef Melvin emphasizes the importance of respecting culinary traditions while finding your own path. He passionately advocates for mentorship through organizations like the American Culinary Federation, lamenting how many young chefs miss opportunities to learn from established professionals. His story reminds us that mastery requires both technical discipline and creative freedom—a delicate balance he's now achieved at Vita in Indianapolis.
Have you experienced a moment when your professional journey required rediscovering what originally sparked your passion? We'd love to hear your story.

If you are in Indy Vida is a MUST DO on the list! Make a reservation and learn more here: https://www.vida-restaurant.com/

Instagram:

https://www.instagram.com/vida.restaurant

https://www.instagram.com/thomas.e.melvin/

You will not regreat the experience of dining in this amazing establishment and the attention to detail and service is amazing. ENJOY!

Welcome to the show! Burnt Hands Perspective

Support the show

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

Food Sports: Inside the World Food Championships, the Super Bowl of Cooking Competitions

Burnt Hands Perspective

03/31/25 • 20 min

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Imagine a world where chefs finally get the recognition they deserve—where culinary professionals step onto a red carpet to thunderous applause instead of toiling away in hot kitchens for others' enjoyment. That's the revolution Mike McCloud started when he created the World Food Championships in 2012.
In our conversation with the founder himself, we discover how a simple question—"Why is there not a Super Bowl for food?"—sparked a movement that's now transforming the culinary competition landscape. McCloud shares the raw, unfiltered story of building this platform from scratch, laughing about the "dead bodies" from their chaotic first year in Las Vegas and the countless lessons learned along the way.
What makes this event truly special is its democratic approach to competition. Whether you're a home cook, a line cook, or a Michelin-starred chef, everyone follows the same rules and faces the same challenges. The playing field is level, the judging is consistent, and the only thing that matters is what you create during your time on the clock. This philosophy has attracted competitors from across the globe, each bringing their unique culinary perspective to the championship stage.
The World Food Championships isn't just a cooking contest—it's "food sport" with all the energy and excitement that implies. From the dramatic red carpet entrances to the ticking clock tension, everything is designed to celebrate culinary talent while keeping spectators thoroughly entertained. No longer must you watch a steak sizzle for two boring minutes; instead, you're immersed in a multi-sensory experience where you can see, smell, and eventually taste the competitive spirit of food.
Ready to join the food sport revolution? Visit https://worldfoodchampionships.com/ to find qualifying events happening nearly every weekend across America. Whether you're a seasoned chef looking for your next challenge or an enthusiastic home cook with competitive aspirations, there's a place for you in this growing community of culinary athletes.

Who knows—you might just find yourself walking that red carpet next year!

Get all the info here: https://worldfoodchampionships.com/

Welcome to the show! Burnt Hands Perspective

Support the show

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

Ep. 14 - From Punk Rock to Culinary Humanitarian: Chef Tony Priolo's Journey

Burnt Hands Perspective

12/06/24 • 49 min

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Get ready for Chef Tony time two in this episode!
We were honored to have award-winning Chef Tony Priolo on the BHP, who bares his soul and takes us on a culinary expedition from Chicago's bustling streets to the creation of his celebrated restaurant, Piccolo Sogno.
Chef's journey is one of passion, heritage, and culinary brilliance, beautifully demonstrated by transforming a modest venue into a dining experience rivaling Michelin-starred restaurants. Our conversation links punk rock's chaotic energy to a chef's life and how that helped him survive. Tony’s love for baseball and his Italian roots are major players in why he does what he does and why he is who he is today.
We talked about the power of community and compassion, and the remarkable efforts of Chicago chefs, including Tony, uniting to support Ukraine in times of crisis. The episode shines a spotlight on the swift mobilization of the restaurant community to organize a major fundraising event, raising $650,000 for World Central Kitchen. Inspired by Chef José Andrés, Tony, and his peers demonstrate that true success in the culinary world stems from a genuine desire to give back and help those in need. This conversation is a moving reminder of how the culinary community can respond to global challenges with empathy and action.
We also had to joke about the real side of kitchen life, where humor and pranks are just as essential as the food. From left-handed whisks to frozen boiling water escapades, these stories highlight the joy and camaraderie that come with a shared passion for cooking.
This episode celebrates passion, creativity, and the enduring bonds forged in the heat of the kitchen.
Please support Chef Tony Priolo at his restaurant in Chicago: https://piccolosognorestaurant.com/
INSTAGRAM: https://www.instagram.com/cheftonypriolo/

Welcome to the show! Burnt Hands Perspective

Support the show

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

Ep. 8 Pus$ification of the Restaurant Industry with Chefs John Mannino and Clint Compton

Burnt Hands Perspective

10/18/24 • 57 min

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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 social media, and the trend towards casual dining. Hammering on the importance of hard work and dedication, and caution against seeking instant recognition without effort.
They highlight the need for skilled, attentive staff and the challenges of maintaining high standards amidst growing demand and also share personal cooking preferences.
There is also a plan for a friendly meatball competition, ending with a toast and excitement for the challenge ahead.
Go support these amazing chef's at their restaurants:
Hearth, Virginia Beach, VA
http://www.hearthvb.com/
https://www.instagram.com/hearthon17th
Mannino's Italian Bistro, Virginia Beach, VA
https://www.manninositalianbistro.com/

Welcome to the show! Burnt Hands Perspective

Support the show

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

Ep. 4 - Just the Tip with Julia Christine - The truth behind being a VIP Server in Las Vegas

Burnt Hands Perspective

09/20/24 • 42 min

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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, and smart management of crazy job demands. We go into the drug use in the industry, the professional way to use your sexuality, and making smart investments with your money. Julia also recounts a shocking story involving a high roller's after-party, highlighting ethical dilemmas and power dynamics in the nightlife industry. Yes, this one will make your jaw drop for sure.

Get Julia's new book JUST THE TIP on Amazong, Barnes & Noble or on www.bookbaby.com

Welcome to the show! Burnt Hands Perspective

Support the show

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

Ep. 1 Who the F@ck are you? Meet Chef Antonio Caurana

Burnt Hands Perspective

09/13/24 • 34 min

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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 brigade mindset and he is not afraid to say it.
In this podcast episode, Chef Tony talks with KC about his varied life experiences, including his culinary career, military service, and time with the Hells Angels. He shares his family's influence on his love for cooking, his mentorship under Joe Graziano, and guidance from Annalisa in the restaurant business.
Tony also reflects on his passion for hockey and his stint as a professional mascot, revealing the lighter side of his personality. The discussion covers the realities of being a chef, dealing with critics, drug use, and the sense of community within the restaurant industry, while also touching on the physical demands and his candid approach to handling negative reviews.
This show started as a conversation between two longtime friends. Kristen Crowley, known as KC, also has a long tenure in food and beverage, with 15 years behind the bar and seven restaurant openings under her belt. Moving from behind the bar to behind the TV News Anchor desk, KC also reps the old-school mindset in the industry.
Welcome to the raw and unfilitered show that celebrates EVERY aspect of this amazing industry filled with fun, hardships, and community. This is the Burnt Hands Perspective.
For sponsorship opportunities please email [email protected] or our website at www.burnthandsperspective.com
Thank you to Luce Secondo for being our location sponsor for this podcast. Located in Summit Pointe in Chesapeake, VA, Luce Secondo is next-level Italian Dining, boasting an award-winning wine list, and incredible ambiance. www.luceseconodo.com

Welcome to the show! Burnt Hands Perspective

Support the show

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

Ep 13 Old School VS New School - Behind the Bar: A Deep Dive into Bar Culture, Sexism, and Cocktails

Burnt Hands Perspective

11/22/24 • 50 min

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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 and breaking down gender barriers in the bar industry. Together, we paint a vibrant picture of the bar culture in Hampton Roads, Virginia, reflecting on our personal experiences and the fascinating dynamics that shape this lively community.
Take a nostalgic trip with us as we explore the ever-evolving world of cocktails. From iconic 70s and 80s classics like Tom Collins and Long Island Iced Tea to the sophisticated drinks of today, we discuss the balance between tradition and innovation. How have modern palates transformed these timeless recipes? We hear from various bar owners on the importance of mastering the classics while also pushing the envelope with culinary creativity.
We don’t shy away from the tough topics either. Gender biases, customer entitlement, and the intense pressures of maintaining professionalism in hospitality are all on the table. Relive the frustrations and joys of our industry through unforgettable stories, including a memorable encounter with an entitled customer named Jean. This episode is a raw and engaging look at the highs and lows of bartending, offering insights into the resilience and passion that drive those of us behind the bar. Tune in for a lively, informative, and ultimately rewarding conversation that celebrates the spirit of the bar industry.
Support our panel by giving them a follow and supporting their restaurants:

Josh: https://www.instagram.com/neatbirdva/ & https://www.instagram.com/ahotdogisasandwich/

Bob: https://www.instagram.com/pixels.norfolk/

Brit: https://www.instagram.com/lucesecondova/

Welcome to the show! Burnt Hands Perspective

Support the show

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

Ep 17 - From Military Missions to Private Club's Personal Chef with Chef Eddie Lee

Burnt Hands Perspective

12/27/24 • 37 min

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Chef Eddie Lee's journey from the Navy's elite Naval Special Warfare community to becoming the executive chef at Norfolk's prestigious Town Point Club is nothing short of remarkable. Unveiling his story of resilience, Chef Eddie shares how an unexpected family connection and a twist of fate led him to embrace a new passion for culinary arts. Despite initial reluctance, he found himself thriving in the world of flavors and long kitchen hours, drawing parallels between the camaraderie of military life and the bustling energy of a mom-and-pop restaurant.
As we venture into the world of exclusive dining, Chef Eddie provides a unique glimpse into the challenges and rewards of being a club chef in cities like DC. The loyalty and sense of community among the staff mirror the camaraderie he experienced in his early culinary days, but with a sophisticated twist. Chef Eddie discusses how he balances tradition with innovation, as he caters to the diverse tastes of long-standing members, and how a simple incident involving a denied cheeseburger shaped his determination and culinary ambition.
The episode also delves into the influence of culinary icons such as Anthony Bourdain and Jamie Oliver, shedding light on how these chefs have left their mark on the industry. Chef Eddie shares his thoughts on the importance of culinary giving programs, highlighting events like Chef Fest for Easter Seals, and reflects on evolving industry standards in the wake of movements like Me Too. His candid insights and personal stories create an engaging narrative that reveals the challenges and triumphs of navigating a culinary career marked by creativity, discipline, and an unwavering commitment to excellence.
Connect with Chef Eddie Lee at https://www.instagram.com/eddie.leee/
or at Town Point Club at https://www.invitedclubs.com/clubs/town-point-club

Welcome to the show! Burnt Hands Perspective

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

Ep 28 - Thick Eats: Ethical Food Blogging - What makes a REAL Food Critic on Instagram?

Burnt Hands Perspective

03/14/25 • 43 min

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The true value of restaurant reviews comes from those who understand both sides of the dining experience. Local food blogger and influencer, Anthony from Thick Eats, joins Chef Tony and KC to discuss how his family's 37-year Lebanese restaurant business shaped his approach to food content creation for Instagram and beyond.
Starting Thick Eats during the pandemic, Anthony set out with a clear purpose: to spotlight restaurants deserving attention rather than chasing trends. "I was seeing restaurants that I personally enjoyed struggling," he explains, describing his motivation to create content that genuinely helps businesses. This perspective stands in stark contrast to many modern food influencers who prioritize aesthetics over substance with ZERO experience in a restaurant.
We get into the evolution of food criticism from the brutal newspaper critics of decades past to today's social media landscape where anyone can post reviews without accountability. Anthony positions himself in this ecosystem as what the hosts dub an "ethical blogger" – someone committed to honesty, fairness, and transparency. His process involves personally vetting restaurants before featuring them, initially paying for his own meals, and refusing to promote establishments he doesn't genuinely enjoy.
What makes Anthony's content amazing is his understanding of restaurant operations. Growing up in his family's Mediterranean restaurant, Azar's Mediterranean Specialties, he learned firsthand about ingredient quality, cultural dining traditions, and service styles. This knowledge allows him to educate his audience about different dining experiences – like explaining why fine dining establishments pace their service differently than casual eateries.
Though social media growth presents challenges in today's saturated market, Anthony remains committed to quality over quantity. His measure of success isn't follower count but seeing people tag restaurants he's promoted during their special occasions – proof that his recommendations create meaningful dining experiences.
How do you separate authentic food content from clout-chasing in your social feeds? Follow Thick Eats to discover restaurants worth visiting from someone who understands food from both sides of the kitchen door.

Connect with Anthony and support his amazing work here:

https://www.instagram.com/thickeats/

https://www.youtube.com/@thickeatsva

https://www.tiktok.com/@thickeats?_t=8eGneCz2WvS&_r=1

Welcome to the show! Burnt Hands Perspective

Support the show

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

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FAQ

How many episodes does Burnt Hands Perspective have?

Burnt Hands Perspective currently has 37 episodes available.

What topics does Burnt Hands Perspective cover?

The podcast is about Bartending, Bartender, Restaurant, Cooking, Hospitality, Entrepreneurship, Chef, Podcasts, Wine, Arts, Business and Food.

What is the most popular episode on Burnt Hands Perspective?

The episode title 'Ep. 8 Pus$ification of the Restaurant Industry with Chefs John Mannino and Clint Compton' is the most popular.

What is the average episode length on Burnt Hands Perspective?

The average episode length on Burnt Hands Perspective is 37 minutes.

How often are episodes of Burnt Hands Perspective released?

Episodes of Burnt Hands Perspective are typically released every 7 days.

When was the first episode of Burnt Hands Perspective?

The first episode of Burnt Hands Perspective was released on Aug 29, 2024.

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Burnt Hands Perspective

Antonio Caruana and Kristen Crowley

Top 10 Burnt Hands Perspective Episodes

FAQ

How many episodes does Burnt Hands Perspective have?

What topics does Burnt Hands Perspective cover?

What is the most popular episode on Burnt Hands Perspective?

What is the average episode length on Burnt Hands Perspective?

How often are episodes of Burnt Hands Perspective released?

When was the first episode of Burnt Hands Perspective?

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