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

04/28/25 • 22 min

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

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Previous Episode

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

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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/

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Next Episode

Ep 35 - The Hidden Costs of Chef Life - Fame, Fantasy, and Reality: What it take to make it in the kitchen

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In this episode Chef Tony and KC candidly discuss the harsh realities of becoming a chef and the misconceptions many have about achieving culinary "stardom."
• The dilution of the title "chef" – from certified professional to anyone who cooks commercially
• Celebrity chef culture has created unrealistic expectations about culinary careers and success
• Social media presence doesn't translate to actual restaurant success – "butts in seats" is what matters
• Most chefs will never achieve Michelin recognition but can still be excellent at their craft
• Local recognition systems and customer loyalty are undervalued markers of success
• Real chefs acknowledge their mentors and understand they didn't succeed alone
• Career advancement requires significant personal sacrifice – relationships, time, and lifestyle
Stop chasing the fantasy of being the next culinary superstar with tweezers and custom knife rolls. Focus on mastering fundamentals, showing gratitude to mentors, and understanding that true growth comes from necessity, not showing off.

Welcome to the show! Burnt Hands Perspective

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