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.

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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 Jessica Baryla|2022-08-02T12:45:12-05:00November 22nd, 2021|Paper Trails, PodCasts, Season 2|0 Comments

S2E8.1 | Injecting Authenticity into a Food Feed: LatinX Foodie Javier Morales – Paper Trails Podcast
S2E8.1 | Injecting Authenticity into a Food Feed: LatinX Foodie Javier Morales – Paper Trails Podcast

S2E8.1 | Injecting Authenticity into a Food Feed: LatinX Foodie Javier Morales – Paper Trails Podcast

SEASON 2: EPISODE NUMBER: 8.1

EPISODE GUEST: Javier Morales

LatinX foodie phenom, Javier Morales, turned the spotlight on himself and everyone’s watching.

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“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. Originally from Guadalajara, Mexico, Javi has always stuck with his roots when it comes to his content creation work. From his early days capturing the Latin music scene, to transitioning his photo skills to the food scene.

Javi made the decision to step in front of the camera, invest in equipment and developing his food-centric content. He jumped out of his comfort zone, attended an influencer event and felt a pivotal change while networking with other foodies. His content production style and platforms have developed from years of trial and error and he suggests trying everything to find what resonates with you. “See which one will make you feel happiest… it’s a lot easier to be myself than to try to come up with other stuff that isn’t related to me,” says Javi.

Catch Part 2 where Javi introduces us to traditional dishes from Oaxaca, México.

Paper Trails Podcast drops Tuesdays — Subscribe now!

“It’s a lot easier to be myself than to try to come up with other stuff that isn’t related to me.”
– Javier Morales, @qc_javi

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S3E12 | Chef Reyana Radcliff

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By Jessica Baryla|2022-03-23T13:32:39-05:00May 25th, 2021|Paper Trails, Season 2|0 Comments

S2E6 | Ask Jerrod about his Buns. Low-Carb UnbelievaBuns – Paper Trails Podcast
S2E6 | Ask Jerrod about his Buns. Low-Carb UnbelievaBuns – Paper Trails Podcast

S2E6 | Ask Jerrod about his Buns. Low-Carb UnbelievaBuns – Paper Trails Podcast

SEASON 2: EPISODE NUMBER: 6

EPISODE GUEST: UnbelievaBuns

The BUNSTOPPABLE Jerrod Adkins work for 6 years… YES 6. Friggin. YEARS… to perfect his low-carb buns.

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Always a fitness fan, Charlotte, NC-based Adkin’s love of lean burgers was missing one thing… the perfect, high protein, low-carb bun. So what does an entrepreneurial-minded guy do? Create his damn own. That’s right. While working a full-time job, Adkins spent 6 years testing recipes in his own kitchen until he finally found the perfect, yet SUPER SECRET (we tried) formula. Then he brought his UnbelievaBun recipe to a kitchen and started selling to consumers. Adkins had to develop his story and show how his buns truly were legit. “I got tired of people thinking it was going to taste like cardboard,” so he went to some high-end chefs to prove his point and showed off his buns. UnbelievaBuns is now working on distribution – a nine-year project is coming to fruition. He paved his own path. He made the connections. He chased the dream. How did Adkins maintain the determination? “I realized I was different from the beginning,” Adkins laughed. “But you can develop that passion.” Grand plans? End world hunger. Then start a healthy burger restaurant. Adkins believes in giving back, and the motto “To much is given, much is required.” So seriously, ask Jerrod about his Buns.

“I realized I was different from the beginning…”
– Jerrod Adkins, UnbelievaBuns

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By Jessica Baryla|2022-03-23T13:32:40-05:00May 10th, 2021|Paper Trails, Season 2|0 Comments

S1E19 | CLT Food Influencers – Dani Canada & Kenty Chung
S1E19 | CLT Food Influencers – Dani Canada & Kenty Chung

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

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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S3E12 | Chef Reyana Radcliff

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July 25, 2024

S3E11 | Wentworth & Fenn owner Samantha Ward

Full Episode »

July 18, 2024

S3E10 | Investor and Entrepreneur owner Michael Pruitt

Full Episode »

April 26, 2024

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

S2E19 | Chef Bill Bigham test
S2E19 | Chef Bill Bigham test

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

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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S3E10 | Investor and Entrepreneur owner Michael Pruitt

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.

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

In the 8th episode of Season 3 of the Paper Trails podcast, Nick sits down with Carlos Abrahams, the owner of Crav’n Caribbean. Listen as Carlos talks about how his mother influenced his passion for food, his transition from the car business to the food industry, and what Crav’n Caribbean is all about.

S3E7 | Not Just Coffee Owner James Yoder

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S3E6 | Community Matters Cafe Executive Chef Chayil Johnson

In the sixth episode of Season 3 of the Paper Trails podcast, Nick sits down with the Executive Chef of Community Matters Cafe Chayil Johnson .Listen as Chayil speaks about his culinary influence from growing up in New Orleans and how Community Matters Cafe is impacting Charlotte.

S3E5 | Scott and Julie Tang

In the fifth episode of Season 3 of the Paper Trails podcast, Nick sits down with the owners of Tokyo Express and Yummi Banh Mi, Scott and Julie Tang. Listen as Scott and Julie take us through their beginnings in Salisbury, running a family-owned restaurant, and entrepreneurship.

S3E4 | Executive Chef RJ Corley

In the fourth episode of Season 3 of the Paper Trails podcast, Nick sits down with executive chef RJ Corley. Listen as RJ takes us through his beginnings in the restaurant industry in western Maryland and what we can expect from one of Charlotte's newest Mexican cuisines, Puerta.

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