Chef Mark Allison has traveled the world teaching his culinary skills. He was the Dean of Students at Johnson & Wales and currently works at Cabarrus Health Alliance as their Executive Chef. Learn more about his culinary travels on this episode of Paper Trails.
“The only way you’re going to improve is by improving yourself and being around people who want the best for you.”
– Chef Mark Allison
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This is Wynee’s World and we’re lucky to get the chance to grub with her. It’s our most filling podcast yet… and we’re trying something a little different: a #mukbang at our client, Empire Pizza!
A mukbang or “meokbang,” is a Korean foodie trend. It’s basically an eating show where the hosts eat while chatting with the audience. This is honestly right up our alley.
“Business is not about money, business is about people.”
– Manolo Betancur, Manolo’s Latin Bakery
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Chef Daniel Wheeler has a knack for creating dishes that are works of art with an edge. His signature style incorporates farm-to-table elements, focusing on sustainability and local food systems.
He helped launch Fine & Fettle restaurant at the Canopy Hotel in the South Park neighborhood of Charlotte, NC. You can now catch this classically trained chef as a Culinary Instructor at Caldwell Community College and Technical Institute.
“I just walked in and said, ‘Listen, I want to work here and I’m not going to leave until you say yes.'”
– Chef Daniel Wheeler
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Michael Pappas launched The Baker in Waxhaw, NC to bring the community high-quality, delicious, artisan bread using historical baking techniques.
“We’re going really out of the way as far as the products that we want to give to people.”
– Michael Pappas
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