S2E19 | Chef Bill Bigham

SEASON 2: EPISODE NUMBER: 19

EPISODE GUEST: Chef Bill Bigham

After a long career at Proctor & Gamble, Bill Bigham decided he wanted to pursue a new title: Chef.  

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After working for Procter and Gamble for 33 years, Bill Bigham decided he wanted to do something more with his time than hit the links.  The new goal: Chef.  He was accepted into the Inaugural Freshman Class of Johnson and Wales University in Charlotte, N.C., and at the young age of 56, he went back to school.

But golf was not off the table.  While at Johnson & Wales, he was lucky to land an internship at the exclusive Pinehurst Resort during the 2005 U.S. Open.

Bigham, now Chef Bill Bigham, earned an Associates Degree in Culinary Arts, graduating Summa Cum Laude and has since become a personal chef working everything from small dinner parties to grand openings. 

In 2007, Bill was named “Best of the Best” Personal Chef by Charlotte Magazine. 

He gives credit to the ethical culture of Proctor & Gamble and his midwestern work-ethic for his success.  “Tell the truth.  Don’t try to BS people,” says Bigham.

His favorite dish?  While in Italy he had a dish comprised of only 3 ingredients:  homemade pasta, white truffle, olive oil

Top Turkey Tips, “Brine your turkey and don’t overcook your bird.”

– Chef Bill Bigham

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By |2022-04-04T23:40:29-05:00November 22nd, 2021|Paper Trails, PodCasts, Season 2|0 Comments

S1E19 | CLT Food Influencers – Dani Canada & Kenty Chung

SEASON 1: EPISODE NUMBER: 19

EPISODE GUESTS: Dani Canada & Kenty Chung

Food influencers are here to stay. We chat with two of Charlotte’s most follow-worthy local foodies, Dani Canada @thecharlitty & Kenty Chung @kenty_eats. They share their insight into the influencer side of the food biz.

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Dani Canada (@thecharlitty) and Kenty Chung (@kenty_eats) are two of Charlotte, N.C.’s most follow-worthy influencers, highlighting new restaurant openings, hole-in-the-wall favorites, and everything in between.

Canada is relatively new to the game, starting in 2020, encouraged by her friends to share her restaurant experiences. Her first shoot was at the Jailhouse Whiskey & Cigar bar in Belmont, N.C. She’s found that restaurants will be more supportive and helpful if they’re given a heads up. If they know you’re there to take pictures, they want to be a part of it.

“It takes one picture to get started. Focus on (photographing) what you love, not for the other followers,” says Canada.

Chung moved to Charlotte from California, a life-long foodie whose love of cuisine he credits to his mom. He aimed to contribute to Charlotte’s growth and bridge cultures. His first local shoot was at Capishe Kitchen italian restaurant. He says it feels natural to take pictures, but every once in a while, he feels insecure about it. Unlike Canada, he doesn’t usually announce his visits.

“Don’t compare yourself. Be true and authentic to yourself,” says Chung.

Both foodies focus primarily on Instagram, sharing scintillating snapshots of the best bites. And the two agree, it’s all about building relationships. Canada urges, “You don’t know what doors can open just by being nice to people. Don’t be afraid to hear ‘no.'”

A key to foodie influencer success: stay consistent with your craft, whatever it is, and accept feedback. Chung, who is often hired by big name restaurants to take brand photos, did a great deal of research on how to take the best food photos and is constantly trying to learn more. And it shows.

Their go to dining spots:
Canada: Anywhere with steak, pasta, and cookies – but she’ll choose the wait staff over the restaurant
Chung: Let’s Meat Korean BBQ or for burgers, Ace No. 3 or Bang Bang Burgers

And even though it’s easy to be influenced by social media to try a new spot, Dani says to remember, “Some of the best spots don’t have an Instagram.”

“I put it out into the universe and the universe will either take care of you or drop you on your ass. It’s about taking chances.”

– Dani Canada, @thecharlitty

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By |2022-04-04T20:33:35-05:00October 27th, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S1E12 | Bill Glass & Jeff Lorey of B&A Food Brokers

SEASON 1: EPISODE NUMBER: 12

EPISODE GUEST: Bill Glass & Jeff Lorey

The secret ingredient for restaurant success? Consistency. On an all-new Paper Trails Podcast, Nick sits down with Bill Glass & Jeff Lorey of B&A Food Brokers.

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“It’s like peeking behind the curtain in the Wizard of Oz.” Bill Glass of B&A Food Brokers sums up the food broker biz perfectly. He has a long history of working in the restaurant industry, but before coming to B&A, he was unaware of how much goes on behind the curtain.

“It’s like I’m back in school,” says Glass. “I learn something different every day.”

His colleague, Jeff Lorey, agrees. “I had no idea that this took place behind the scenes. After school, Lorey had wanted to be a stock broker, but a friend called him to interview for a food broker job. On the interview, not only did he land the gig, but he met his wife.

Eventually, he created his own company, sold it to a larger entity, then started on a new adventure with B&A. He loves the business because he loves people, and at its core, that’s what B&A is about. B&A prides itself on trying to educate others in the industry.

“If we help that operator succeed, we all win,” says Lorey.

Glass and Lorey’s advice for a great restaurant? “Have a plan, know who you are, and be consistent,” says Lorey. The largest chains they work with use that secret recipe. They may not have the best food, but they’re consistent plate to plate, franchise to franchise.

Peek behind the curtain of the food industry and get to know B&A Food Brokers.

“It’s like peeking behind the curtain in the Wizard of Oz.”

– Bill Glass, B&A Food Brokers

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By |2022-04-04T20:58:27-05:00September 1st, 2020|Paper Trails, PodCasts, Season 1|0 Comments

S2E19 | Chef Bill Bigham test

SEASON 2: Episode 18

  • BEN ALLEMAN

    Magnolia Coffe Co.

After working for Procter and Gamble for 33 years, Bill Bigham decided he wanted to do something more with his time than hit the links.  The new goal: Chef.  He was accepted into the Inaugural Freshman Class of Johnson and Wales University in Charlotte, N.C., and at the young age of 56, he went back to school.

But golf was not off the table.  While at Johnson & Wales, he was lucky to land an internship at the exclusive Pinehurst Resort during the 2005 U.S. Open.

Bigham, now Chef Bill Bigham, earned an Associates Degree in Culinary Arts, graduating Summa Cum Laude and has since become a personal chef working everything from small dinner parties to grand openings. 

In 2007, Bill was named “Best of the Best” Personal Chef by Charlotte Magazine. 

He gives credit to the ethical culture of Proctor & Gamble and his midwestern work-ethic for his success.  “Tell the truth.  Don’t try to BS people,” says Bigham.

His favorite dish?  While in Italy he had a dish comprised of only 3 ingredients:  homemade pasta, white truffle, olive oil

SEASON 2: EPISODE NUMBER: 19

EPISODE GUEST: Chef Bill Bigham

After a long career at Proctor & Gamble, Bill Bigham decided he wanted to pursue a new title: Chef.  

GUEST LINKS:

Top Turkey Tips, “Brine your turkey and don’t overcook your bird.”

– Chef Bill Bigham

Share Episode

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By |2022-03-21T07:50:06-05:00March 21st, 2014|Paper Trails, PodCasts|0 Comments

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