NC F&B Podcast

North Carolina Food & Beverage
  • ٤٫٦ (١٠٨)
  • الطعام
  • يتم التحديث أسبوعيًا
NC F&B Podcast

Hospitality industry veterans, Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, Sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast.

  1. قبل يوم واحد

    Durham's East Side Treasure: Mike D's BBQ

    Max sits down with Mike De Los Santos, popularly known as Mike D from Mike D's Barbecue in Durham. We get into Mike D's Dominican heritage, financial and operational challenges faced in the restaurant industry, and the art and science of barbecue-making. It's a blend of humor and seriousness, touching on community support, moral values, and the pursuit of culinary authenticity. Mike D employs a strategy to create standout barbecue sauces and dishes, his commitment to paying a living wage, and the importance of local support in the barbecue business.

    ١ س ١٥ د

  2. ٣٠ ربيع الأول

    EUPHORIA pt 5 A Dialogue Between Barbecue Roots and French Culinary Techniques with Dylan Cook and Jacques Larson

    Donate to World Central Kitchen Chefs Dylan Cook from Fork Grove Barbecue and Jacques Larson of The Obstinate Daughter join the conversation, set on day three of Euphoria's Feast on the Field, explores their diverse culinary backgrounds—Dylan's roots in barbecue and his journey from a musician to a pitmaster, and Jacques's expertise in French and Italian cuisine. They discuss the influence of modern culinary trends, the impact of social media, and their passion for pushing culinary boundaries. Their discussion highlights the evolving food scene and the significance of collaborations and shared experiences in the industry. The podcast ends with a shout-out to visit their respective restaurants in South Carolina.

    ١٩ من الدقائق

  3. ٣٠ ربيع الأول

    EUPHORIA pt 4 A Taste of Afro-lachia: Chef T's Story

    Donate to World Central Kitchen Max Trujillo and Swarup Bandyopadhyay introduce Chef T from Union 41  in Bristol, Virginia, and Chef Sean from Noble Barbecue in Kingsport, Tennessee, recorded live at the Euphoria food festival in Greenville, South Carolina. Chef T discusses her innovative approach to Appalachian cuisine, incorporating elements from the Caribbean diaspora, particularly from St. Vincent. Highlights include discussions about her signature jerk chicken and famous fried chicken recipes, emphasizing the layers of flavors and the importance of execution. Chef Sean highlights the new Noble Barbecue location, emphasizing their creative use of bourbon barrels for tables and the high-end bourbon selection. Both chefs share their dedication to evolving their craft and maintaining continuity in the dynamic culinary world.

    ١٨ من الدقائق

  4. ٣٠ ربيع الأول

    EUPHORIA pt 3 Cooking Humbly, Dreaming Big: The Christian Hunter Interview

    Donate to World Central Kitchen Max Trujillo and Swarup Bandyopadhyay interview Chef Christian Hunter, partner chef at Atelier in Chicago. Christian shares his journey from Lexington, Kentucky to Chicago. He delves into his background, culinary philosophy, and experiences, including earning a Michelin star at Atelier. The discussion covers his use of local ingredients, innovative approaches to traditional dishes, and the importance of honoring food's cultural and historical roots. Christian also hints at his upcoming restaurant, Laverne's, named after his mother.

    ١٧ من الدقائق

  5. ٣٠ ربيع الأول

    EUPHORIA pt 2 Maximizing Limitations in the Kitchen of Kultura with Nikko Cagalanan

    Donate to World Central Kitchen Max Trujillo and Swarup Bandyopadhyay talk with Nikko Kagalanan, a Filipino chef from Charleston, South Carolina, who runs Kultura a unique pop-up restaurant with a minimalistic kitchen setup. Nikko shares his journey from the Philippines to Charleston, detailing his experiences working with renowned chefs and the creative challenges he faces due to the limited kitchen facilities. Despite the constraints, Nikko has garnered significant recognition, including being named an emerging chef by the James Beard Foundation. He also discusses his participation in the Euphoria festival, collaborating with Chef Dayna Lee from Comal 864 to create a Filipino-Mexican fusion dinner. The conversation highlights the importance of community-driven initiatives and the innovative spirit in the culinary world.

    ١٢ من الدقائق

  6. ٣٠ ربيع الأول

    EUPHORIA pt 1: From California to Greenville: Chef Michael Kramer of Jianna

    Donate to World Central Kitchen Max Trujillo and Swarup Bandyopadhyay chat with Chef Michael Kramer, the owner of Gianna, recorded during the Euphoria festival in Greenville, South Carolina. We cover Kramer's extensive culinary background, including his time in California and work with Wolfgang Puck. Kramer shares insights into his transition to Greenville, the inspiration behind his newly released cookbook ‘Jianna,' and the simplicity of Italian cuisine. The conversation offers a glimpse into Kramer's passion for cycling, his approach to maintaining fresh and innovative restaurant menus, and the importance of authentic hospitality in the culinary world. Get the cookbook Jianna Here

    ١٨ من الدقائق

  7. ٢٣ ربيع الأول

    Closing a Chapter: Matt’s Last Episode on NC F&B

    🚨BIG NEWS🚨 This is Matt Weiss’ last episode on the NC F&B Podcast. After 8 years and 500 episodes, Matt is moving on to explore new ventures. Look for his wine podcast coming soon.  The NC F&B is hosted by Max Trujillo and will make some big changes in the new year… so for now, listen to Matt’s final episode, gear up for his new @winecentricshow, listen to Max’s new show Every Second Counts about The Bear TV Show (coming soon) and never forget to Eat & Drink Merrily!!! Produced and edited by Max Trujillo of Trujillo Media

    ٤٣ من الدقائق

  8. ١٦ ربيع الأول

    Mastering Food Marketing with Felicia Trujillo of Food Seen

    We dive deep into the intricacies of the food and beverage community's marketing landscape in North Carolina by speaking with Felicia Trujillo, founder and CEO of Food Seen, a marketing agency specializing in food photography and social media. Felicia shares her journey from being a wedding photographer in LA to starting her own marketing agency in Raleigh, offering insights into the evolving world of social media, PR, and marketing for restaurants. They discuss the nuances of food styling, social media strategies, creating cookbooks, and maintaining a vibrant corporate culture. Whether you're a budding restaurateur or just curious about the behind-the-scenes of food marketing, this episode is packed with valuable information and practical tips.   00:00 Introduction to the NCFNB Podcast 00:44 Meet Felicia Trujillo: Founder and CEO of Food Seen 01:23 The Journey to Food Seen 04:50 The Role of Social Media in Food Seen's Success 11:51 Expanding Services: From Photography to PR 16:01 Strategies for Restaurant Marketing and PR 22:29 Building a Strong Corporate Culture 25:05 Building a Positive Work Environment 26:03 Women in Social Media and PR 27:54 Client Collaboration and Communication 29:18 Future Trends in Social Media 29:45 The Complexity of TikTok Marketing 30:56 The Effort Behind Social Media Content 32:28 The Role of Chefs in Social Media 34:14 Navigating Social Media Trends and Algorithms 38:06 The Legacy of Cookbooks 43:19 International Business and Cultural Nuances 46:54 Conclusion and Final Thoughts

    ٤٨ من الدقائق
مشاهدة الكل (٥٠١)

٤٫٦
من ٥
‫١٠٨ من التقييمات‬

حول

Hospitality industry veterans, Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, Sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast.

المعلومات

  • صناع العمل
    North Carolina Food & Beverage
  • سنوات النشاط
    ١٤٣٨ هـ - ١٤٤٦ هـ
  • الحلقات
    ٥٠١
  • التقييم
    فاضح
  • حقوق النشر
    © All rights reserved
  • موقع البرنامج على الويب
    NC F&B Podcast

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