In life, sometimes we are lucky enough to come across a truly great human being, a sort of person who fits the trope of the "Renaissance Man," someone who has a vast amount of knowledge, expertise and wisdom in a large number of different fields - and this week on The Raw Ingredients, Chef Pete is serving straight to your table a sit-down session with just such a man - his fellow CIA alum Mike Finelli.
Mike has run the gamut of the gastronomical game so when he talks, he means business (and having an actual business degree from Fordham doesn't hurt there either). While we normally get to chew and chat with current chefs and culinary characters, Mike's conversation with Chef Pete shows us that sometimes even our podcast has to come out of the kitchen once and a while and see the larger world that is the complete culinary industry - and Mike's long and winding journey to where he is now is an amazing look at achieving your dreams and being open to where the world may take you, which, in his case, meant a nice Italian excursion that you'll be glad you go to enjoy.
Because a restaurant isn't just a restaurant - like Mike tells us, it's every business out there all rolled up into one so this episode is a full five-course meal for each and every eager entrepreneur out there to taste and enjoy,.
And, last but certainly not least, we want to be sure to announce that Chef Pete's new book "Spatula Success" has hit the shelves so visit chefpaninipete.com to find out more about this terrific tome that you will be delighted to devour.
America may be divided in a lot of different ways but there’s at least one thing that we can all agree on - a deep and abiding love for barbecue. (Just don’t get into the regional “Here’s how WE prepare it argument,” or Kansas City, Memphis, Texas and the Carolinas will come out swinging… and that’s just the first tier)
Well, loyal listeners, we have got quite the amuse-bouche for you this week, one that is literally the top of the tops in the culinary circle - it's Top Chef Season 16 winner and Alabama's own Kelsey Barnard Clark here to share her wisdom and wit with Chef Pete.
On this week's episode of The Raw Ingredients Podcast, we chew the fat with the famous fan favorite Chef Kelsey, the first Southerner to bring home that coveted TV title. From her start in high-end catering during her teenage years (including solo catering an entire wedding at the age of 15) and graduating from the Culinary Institute of America to working at some of New York City's marquis Michelin-star eateries like Cafe Boulud under Gavin Kaysen and Dovetail with John Fraser, her gastronomic grounding in Southern cuisine pairs perfectly with the classic French techniques she has learned along her journey to create nouveau food forms that never fail to please.
She's currently the Queen of Cuisine in Dothan, Alabama, with her catering company, Kelsey Barnard Catering and restaurant KBC, nestled in the historic downtown area. With a book coming out soon and a new restaurant idea coming to fruition, we're lucky to have her get to chat here with Chef Pete, as the two discuss one of the keys to having a solid career and life: it's not about how you look to others, it's about doing the job and doing it right.
So, "Bonjour" and "Hey, y'all," come listen in and load up on all the fixins in this week's Raw Ingredients Podcast.