S2E19 | Chef Bill Bigham
After a long career at Proctor & Gamble, Bill Bigham decided he wanted to pursue a new title: Chef.
After a long career at Proctor & Gamble, Bill Bigham decided he wanted to pursue a new title: Chef.
“I realized that I could change somebody’s day because I’m the first person they’re speaking to, most likely.” Magnolia Coffee Co Production Manager, Ben Alleman, got into the coffee scene because he wanted a change from the restaurant industry. He quickly fell in love with what he calls the ‘counter-culture.’
“I’ve never met a cheese I didn’t like.” Meet the Babe behind Babe & Butcher, Charlotte N.C.’s iconic charcuterie board company, Lindsay Anvik.
Through the ebbs and flows of financial crises, pandemics, and life’s hardships, Manolo’s Latin Bakery owner, Manolo Betancur has continued to persist and focus on people first to find business success.
Stomp, Chomp & Roll Restaurant Group owner, Will Bigham, describes himself as ‘always learning,’ which is probably why he’s seen success operating a wide variety of restaurants ranging from a dessert business to fast-casual Asian cuisine, and now the popular Charlotte, NC brands Improper Pig, Flying Biscuit, and Pizza Peel.
Vaulted Oak Brewing took up shop in what was once a BB&T bank and kept a lot of the elements, including the pneumatic tubes formerly used by drive-up customers.
After finding creative ways to keep the Crunkleton afloat during the pandemic, Chef Greg Balch and Ryan Hart launched a side-hustle, pop-up cheesesteak business. It quickly took off and they’re opening a brick and mortar soon.
Meet two of the minds that make both the Crunkleton Charlotte and Cheat’s Cheesesteaks on the must-list of Charlotte, N.C.’s culinary scene: Executive Chef Greg Balch and Bar Manager Ryan Hart.
We may be a paper company, but this crew is makin’ that paper! We get a fascinating view inside the workings of CT Commercial Paper in Oakboro, NC with Kat Palm & Mollie Guffy.
After a journey through all sides of the restaurant industry, bbq fan Lewis Donald launched his shop, Sweet Lew’s, because he felt Charlotte needed a true barbecue shop.
Chef Chris Coleman has won Chopped, Beat Bobby Flay, and now he’s it’s It-Guy in the Charlotte, NC restaurant scene with his popular The Goodyear House restaurant in the NoDa neighborhood and now Old Town Kitchen & Cocktails in Rock Hill, SC.
We’re channeling Bill Nye vibes on this episode, learning SO MUCH from the inspiring owners of Cloister Honey. In Part 2, Nick sits down with founders Joanne de la Rionda and Randall York who share the scientific process behind their crystalized honey blends.
Nick suits up and learns beekeeping with the owner of Cloister Honey. Learn about the lifespan of bees, how the hives work and all about her majesty, the Queen.
LatinX foodie phenom, Javier Morales, turned the spotlight on himself and everyone’s watching. “QC Javi” as he’s known in the Charlotte, NC area from his popular @qc_javi Instagram account, covers the most mouthwatering, authentic Latin food around the Queen City and beyond.
You’re gonna be hungry by the end of this episode. We talk with Rob Clement and Hannah Woociker about the amazing collab that became Meshugganah, Modern Jewish Cuisine.
The BUNSTOPPABLE Jerrod Adkins work for 6 years… YES 6 YEARS… to perfect his low-carb buns. He finally found the perfect, yet SUPER SECRET recipe and UnbelievaBuns was born.
Upscale church potluck is the vibe Jamie Brown & Jeff Tonidandel are going for with their newest Charlotte, NC restaurant, Supperland, in the Plaza Midwood neighborhood.
The inspiring duo behind Charlotte’s favorite Chicken & Seafood spot, Lulu’s Maryland Style Chicken & Seafood, Jay & Miketa Davis, tell us about teamwork making the dream work, Jay’s military & bounty hunting history, how their family inspired them, and future plans.
While working in the restaurant supply industry, Jason Thomas noticed restaurants order a LOT of oil…and decided to slide on into the industry. Now, Healthy Brand Oil is recognized as an industry leader in premium oils.
Y’all know we southerners like our BBQ…but we also like jumpin’ on that Meatless Monday trend. Lee Cooper and Zack Werner’s Barvecue is slaying the vegan barbecue game with their plant-based BBQ phenom, “BVQ.”
Casey Ostwinch began landscaping at age 16 and immediately discovered one important thing: He sure preferred the fresh air to work indoors. Fast forward and he and his wife, Tori, are now living off their land, Honey Tree Farm, and selling produce to local restaurants and markets.