Burnt Hands Perspective

Antonio Caruana and Kristen Crowley

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

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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 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

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 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

Ep 37 - Finding Creative Ideas: From Chef's Motorcycle Life to Travel, and being inspired in the shower...

Burnt Hands Perspective

05/16/25 • 25 min

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Creativity is the lifeblood of any culinary or industry professional, but where does that spark come from when you've been in the game for decades? This episode goes into the creative process that drives exceptional cooking and creative ideas.
Chef Tony reveals that his best culinary inspiration comes from two unexpected places: the shower and motorcycle rides. While the shower provides calm and clarity, motorcycle riding engages all senses simultaneously—the smell of everything from ocean breezes to cornfields, the visual stimulation of changing landscapes, and the heightened awareness that comes from being fully present on the road. These experiences create the perfect conditions for new culinary ideas.
We chat about how the culinary landscape has transformed over the past three decades, from regional isolation to cross-pollination of techniques and ingredients. What was once impossible—getting Australian Wagyu beef for meatballs or Pacific seafood on the East Coast—is now commonplace, creating endless possibilities for innovation. The democratization of premium ingredients has elevated food quality across the board, with consumers increasingly willing to pay for these experiences.
The conversation goes through the evolution of chef culture, from the tattooed, hard-living kitchen crews of the past to today's more diverse culinary professionals. We discuss how travel remains essential for combating creative blocks—seeing how other chefs work with different regional ingredients provides fresh perspectives that can't be found at home.
Whether you're a professional looking to reignite your creative spark or a home cook seeking new inspiration, this episode offers valuable insights on breaking routine and engaging your senses to discover new culinary possibilities.

Where does your best cooking happen when you're not cooking?

Share your inspiration sources in the comments!

Welcome to the show! Burnt Hands Perspective

Support the show

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

BONUS SERIES - WFC - Little Gringa, Big Flavor: Meet 13-year-old MasterChef Champion who is smoking the competition

Burnt Hands Perspective

04/28/25 • 22 min

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Another special guest from World Food Champtionships in Indianapolis joins the show! Meet 13-year-old Raelyn Barker, the champion of MasterChef Junior Hope forthe Holidays and holder of the only Snow Globe MasterChef trophy in existence. This young culinary prodigy shares her journey from cooking at home at age five to sweeping barbecue competitions and starring alongside Gordon Ramsay on television.
• Started cooking at age five and began competing at six years old
• Won MasterChef Junior Hope for the Holidays working with Gordon Ramsay
• Recently became Grand Champion at World Junior Barbecue League, winning first place in brisket, ribs, and chicken
• Shares her competitive cooking experiences at World Food Championships
• Discusses the intensity of cooking competitions versus filming for television
• Brother Waylon, age seven, is also an award-winning junior chef
• Dreams of opening both a catering business and restaurants, including an upscale venue in New York
• Currently on a "cooking competition tour" with her family across multiple states
• Loves live fire cooking, homemade pasta, and various grilling techniques
Follow Raelyn's culinary journey on social media at @thelilgringa

Welcome to the show! Burnt Hands Perspective

Support the show

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

Ep 34 - A Culinary Critic's Journey Through 30 Years of Food Writing - The evolution of food writers

Burnt Hands Perspective

04/25/25 • 24 min

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Ever wondered what it's really like to be a professional food critic? Lifting the veil on three decades of culinary journalism, this episode features an awesome conversation with Jolene Ketzenberger, Indianapolis's preeminent food writer whose career spans the transformation from traditional print reviews to today's digital landscape.
Ketzenberger takes us behind the scenes of old-school restaurant criticism—where critics visited establishments multiple times under pseudonyms, tested restroom cleanliness with strategically placed paperclips, and scrutinized every aspect of the dining experience. Her stories reveal how thoroughly critics once evaluated restaurants before social media transformed food writing forever.
We dive deep into the cyclical nature of dining trends, particularly examining the decade-long shift away from white tablecloths toward casual dining environments. "I do think that we are going to see a swing back toward more acceptance of fine dining," Ketzenberger predicts, "and I do think the tablecloths are coming back."
We also explores how COVID-19 reshaped the culinary landscape, forcing innovation while devastating countless establishments. Ketzenberger shares her experience launching a restaurant accelerator mere weeks before pandemic shutdowns.
For food enthusiasts, aspiring critics, and industry professionals alike, this episode offers invaluable perspective on the ever-evolving relationship between restaurants and those who write about them. Whether you're curious about regional Midwestern cuisine, the future of fine dining, or what really happens when a critic sits down at your table, you'll find yourself captivated by this insider's tour through the fascinating world of food criticism.
Follow Jolene Ketzenberger on social media and learn more about Culinary Crossroads to discover Indiana's vibrant food scene:

https://www.instagram.com/jolene.ketzenberger/

https://www.instagram.com/culinarycrossroadsin/

Welcome to the show! Burnt Hands Perspective

Support the show

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

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

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. 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 33 - Your Hobby Is Not A Business: Hard Truths About Serving The Food Industry - The Reality of Vendors

Burnt Hands Perspective

04/18/25 • 26 min

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The brutal reality of restaurant industry demands and the challenges faced by small artisan vendors trying to break into the market create a perfect storm of failed businesses and frustrated chefs.
• Micro vendors like microgreen farmers, artisan bakers, and hot sauce makers often start with passion but lack business acumen
• Small food businesses frequently underestimate the relentless schedule and consistency demanded by restaurants
• Chefs operate in an "I need it now" mentality because their business demands immediate solutions
• Most small artisan vendors don't survive beyond 1-2 years due to burnout and lack of systems
• Successful food businesses require both love of the craft and understanding of business fundamentals
• The restaurant industry timeline typically sees profitability around year 5 if you survive the early struggles
• There are no shortcuts to success - you cannot skip the process of building a sustainable business
• Small vendors need ironclad contracts, business plans, and to keep their day jobs while building
Don't be mad at chefs when they move on because you're inconsistent. Don't play the victim card when you're a business that delivers. If you think you're a delivery business, get your deliverables to the door. If not, get out of here.

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 47 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 35 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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