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

Share Episode

CONNECT WITH US

RECENT EPISODES

S3E9 | Beyond Amazing Donuts owner Jasmine Macon

Full Episode »

April 11, 2024

S3E8 | Crav’n Caribbean owner Carlos Abrahams

Full Episode »

March 1, 2024

S3E7 | Not Just Coffee Owner James Yoder

Full Episode »

December 4, 2023

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

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

Share Episode

CONNECT WITH US

RECENT EPISODES

S3E9 | Beyond Amazing Donuts owner Jasmine Macon

Full Episode »

April 11, 2024

S3E8 | Crav’n Caribbean owner Carlos Abrahams

Full Episode »

March 1, 2024

S3E7 | Not Just Coffee Owner James Yoder

Full Episode »

December 4, 2023

WANT TO HEAR MORE?

Subscribe to our YouTube Channel

HAVE A QUESTION FOR NICK?

Fill out the form and we’ll get back to you soon

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:

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

In the 7th episode of Season 3 of the Paper Trails podcast, Nick sits down with James Yoder, the owner of Not Just Coffee. Listen as James speaks about his upbringing in Japan, moving to North Carolina, his beginnings in business ownership, and what it means to stay in your strengths.

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.

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.

S3E2 | Que Hospitality Owner Manny Flores

In the second episode of Season 3 of the Paper Trails podcast, Nick sits down with owner of Que Hospitality Manny Flores. Listen as Manny takes takes us through his journey to U.S. and what inspired him to get into the restaurant industry, the passion and inspiration for his two restaurants Que Onda and Que Fresa, and what the future holds for Que Hospitality.

S3E1 | Executive Chef Mike Bobb of the Ballantyne Hotel

In the first episode of Season 3 of the Paper Trails podcast, Nick sits down with the executive chef, Mike Bobb, of the Ballantyne Hotel. Listen as Mike takes us through how his passion for cooking developed, his journey through culinary school at Johnson and Wales, to becoming the executive chef at the Ballantyne Hotel.