S2E19 | Chef Bill Bigham
S2E19 | Chef Bill Bigham

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.

GUEST LINKS:

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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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.

GUEST LINKS:

“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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RECENT EPISODES

S3E12 | Chef Reyana Radcliff

Full Episode »

July 25, 2024

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Full Episode »

July 18, 2024

S3E10 | Investor and Entrepreneur owner Michael Pruitt

Full Episode »

April 26, 2024

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HAVE A QUESTION FOR NICK?

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S2E19 | Chef Bill Bigham test

SEASON 2: Episode 18

BEN ALLEMAN

Magnolia Coffe Co.

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.

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

MORE EPISODES:

S3E12 | Chef Reyana Radcliff

Listen as Reyana talks about how she got her culinary bug, what working in corporate catering taught her, and her dive into business ownership.

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In the 10th episode of Season 3 of the Paper Trails podcast, Nick sits down with Michael Pruitt. Listen as Mike speaks on his early days playing collegiate baseball and moving to Monroe, NC, the success principles baseball taught him, and the life lessons he’s learned from business ownership.

S3E10 | Investor and Entrepreneur owner Michael Pruitt

S3E9 | Beyond Amazing Donuts owner Jasmine Macon

In the 9th episode of Season 3 of the Paper Trails podcast, Nick sits down with Jasmine Macon, the owner of Beyond Amazing Donuts. Listen as Jasmine talks about how her grandmother introduced her to cooking, what pushed her more towards breads and cakes over meats, and her love of donuts and what made her start Beyond Amazing Donuts.

S3E8 | Crav’n Caribbean owner Carlos Abrahams

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S3E4 | Executive Chef RJ Corley

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S3E3 | Darius and Cameron Amidi of The Improper Pig

In the third episode of Season 3 of the Paper Trails podcast, Nick sits down with Darius Amidi, Director of Operations/Co-owner of Improper Pig, and his son Cameron Amidi. Listen as Darius and Cameron take us through their journey and what led them into the restaurant industry, as well as the characteristics of running a successful restaurant.