Food

The Food Craftsmen: Cook Like A Chef | Master The Kitchen with Ryan Parker

Ryan Parker

Want to "cook like a chef"? You can master the kitchen with Food Craftsmen. Our upcoming seasons will include stories and articles on how you can master the kitchen and cook like a chef. It's not about recipes, it is about the skills, the mindset, and the excitement that comes within the kitchen.

Episodes

The Story of Why We Cook
05:20
2017-09-23 00:39:41 UTC 05:20
The Story of Why We Cook

In today's story: Nick Lundberg shares with us why he started cooking and became a Chef. You will also hear how I started cooking and what it means for your community from Michael Pollan

For The Love of Pork Belly | The Food Craftsmen Podcast
05:39
2017-09-23 00:39:41 UTC 05:39
For The Love of Pork Belly | The Food Craftsmen Podcast

We hold true, here in the U.S, the inalienable right to eat what some consider the food of the gods. We believe pork belly is a truly American dish. We treat it with reverence. Truth be told pork, in particular, the meaty, fatty belly is loved and used in cuisines all over the world. It is no less American than it is Korean, Phillipino, Japanese, or Taiwanese.

History: Some argue hogs were domesticated in China around 4900BC. Romans raised two types of pigs, one with a larger frame known to have lots of lard to render. While a smaller pig was raised primarily for its' meat.

It is said Queen Isabella insisted Christopher Columbus transport 8 pigs on his journey to Cuba in 1493. They were hardy animals that could survive the trip with minimal care, and could provide meat in an emergency.

Hernando de Soto brought the first 13 domesticated pigs to the Americas in 1539 when he landed in Tampa Bay Florida. Within three years, his herd had grown to almost 700. Pork production headed North and West as the exploration of the country grew. By the 1800's Cincinnati was the largest pork-producing city in the world. It earned the nickname: Porkopolis.

As pork production grew, methods were used to raise leaner animals and prevent disease. The idea was to produce more offspring at a cheaper rate. This created infinite pork on the market, but at a cost. The cost wasn't financial, it was in taste. Through the mid-1900's and early 2000's pork became known as the "other white meat". It was evident in color, texture, and flavor.

In the late-2000's the trend returned to heritage breeds; the Large Black, Old Spot, Tamworth, and Ossabow which is a direct descendent of the Spanish Iberico hog. This is where the culinary world steps in.

Culinary Uses: Chefs from all over have succumbed to the versatility and sheer awesomeness of the pork belly. In the United States, most Americans only know of its' processed form, bacon. Believe me, bacon is wonderful, but there is so much more to pork belly than bacon.

It's skin, with a fatty cap that covers a layer of meat can be used in a variety of ways. Pork belly lends itself to curing, roasting, sauteing, grilling, and braising.

When cooked correctly, the belly will give up a lot of its fat to the flesh hidden below. Keeping the meat juicy and flavorful. The belly can take on the flavors of whatever it is cooked in, and still have the distinct flavor of pork.

The clips you heard in this episode were called in by Simon Majumdar, Author of Fed, White, and Blue: Finding America With My Fork. You can find it at amazon.com or visit his website simonmajumdar.com.

And Laura Morrison, a new friend of Food Craftsmen.

Thank you both for sharing your thoughts on pork belly.

See you next time on the food craftsmen podcast. Remember, food is life and life is great.

 

 

 

 

The Story of The Braise
06:48
2017-09-23 00:39:41 UTC 06:48
The Story of The Braise

Tough cuts of meat, or secondary cuts, were the food of peasants long ago. For years grandmothers braised meats like pot roast to serve to the family. Home cooks stumble over the process until, finally, they unlock the secrets of time, temperature, patience, and skill. In today's world having a beautifully braised hunk of beef is found primarily in higher-end, fine dining restaurants. Braising is a cooking method that transforms tough cuts of meats into tender and delicious meals. Braising relies on a combination of two cooking techniques, dry heat cooking, and moist heat cooking. We use the dry heat cooking method to sear the exterior of the meat, causing the browning of proteins known as the Maillard reaction. Then we apply moist heat cooking to break down the collagen which tenderizes it. When I met my fiance, Mikey, the first time I cooked for her I prepared red wine braised short ribs, sauteed brussels sprout leaves and potato puree. The short ribs were glazed with the reduction of the cooking liquid, blended with red wine and fresh herbs. The braised short ribs are tender, juicy, and full of flavor. Mastering braising allows you to approach secondary cuts of meat, ones that you might not have cooked before. Another benefit of braising is you can create a beautiful sauce from the cooking liquid with minimal effort. For braising, you want to choose a suitable broth or stock, along with aromatic vegetables, and herbs. The technique: In a small oven-proof pan, with a little bit of oil and whole butter, brown your meat evenly on all sides. Once your meat is browned, add enough cooking liquid to surround the meat about three-quarters of the way up the meat. The cooking liquid can be an appropriate stock, water, and/or wine. If you choose to use wine, reduce the wine in the pan until it has halved its' starting volume. At that point add stock and bring to a simmer. One important note is to use a pan that is only slightly bigger than the meat you are braising. Having a pan this size keeps you from using lots of liquid. Transfer the pan to the oven set at 200 degrees Fahrenheit. The liquid should be bubbling gently but not at a boil. Depending the size of the cut of meat, you will need to cook it for 3 to 4 hours, or until the meat has become tender and falls off the bone (if there is one). It is important to get your meat between the temperatures of 160 degrees Fahrenheit to 180 degrees. At 160 degrees the collagen begins to break down and transform into gelatin. The process speeds up as you reach 180. Going above this temperature can result in dry meat, and no one wants that. Cool the meat in the cooking liquid, this allows the braised meat to soak up some of the liquid and develop more flavor. The next day, gently reheat the braise until it is warmed through. Pour off most of the liquid through a chinois into a new saucepan. Reduce the cooking liquid until thickened. The gelatin created by the long, slow cooking will produce a sticky, rich, and velvety sauce. Finish the sauce with fresh herbs, and a touch of cold butter. Swirl the butter into the sauce until it is completely emulsified. Glaze the ribs by spooning the cooking liquid that remains in the pan over the meat. The cooking liquid will thicken, and the meat will look lacquered. Place the meat onto a platter, and spoon sauce over the meat. Which meats should you braise? Think of it this way, any parts of an animal which are working muscles are ripe for braising. All of those muscles are full of connective tissue, collagen, and sinew. Today's episode included clips from Renee Schettler Editor In Cheif of Leite's Culinaria. Renee grew up channeling her grandmother, a relentless clipper, and tweaker of recipes, and swooning to the essays in her father’s issues of Gourmet, in which she both lost and found herself. And Matthew Glaser, Chef and good friend of Food Craftsmen. If you would like to leave a clip that could be used in our next episode of Food Craftsmen on PORK BELLY, simply go to foodcraftsmen.com/speak. You can leave your 90-second thoughts on the beautiful pork belly there. We have just released our summer kitchen gear guide. You can get your copy of the guide by going to foodcraftsmen.com/gearguide. Remember. Food is life, and life is great. See you next time on Food Craftsmen.

The Story of Basil
04:01
2017-09-23 00:39:41 UTC 04:01
The Story of Basil

Basil has a nickname, “The Royal Herb”, or Saint Joseph's Wort. It has been cultivated in India for over 5000 years. Basil comes from the greek word Basileus, meaning "king".

The pungent flavor of licorice combined with clove permeates the air when it is first picked. The soft, tender leaves lend themselves well to so many applications. Basil can be added to salads, crushed with pine nuts, oil, salt, and shavings of parmesan cheese to create a classic pesto, or added directly to your Margherita pizza.

Basil is prominent in Mediterranean cooking, although, I know when you think basil, you think Italian. So many times we cut a quick chiffonade and toss it into our tomato sauce, and never give it a second thought as to what else it could be used for.

There are over 160 varieties of basil cultivated around the world. Most Mediterranean varieties are what we are familiar with; Genovese, Purple Ruffles, Cinnamon, Lemon, and Globe.

Southeastern Asian cultures use purple basil, Thai basil in soups like Pho, or steep the leaves in milk to create interesting flavored ice creams.

Lemon basil has a strong citrus flavor due to a chemical called "citral". It is widely used in Indonesia served fresh alongside fried fish, raw cabbage, green beans, and cucumbers.

Storing: Although basil is delicate, you can preserve the flavor all year long in a few different ways.

Freeze it. Plunge fresh basil leaves in boiling water for no more than two seconds, then shock in ice water immediately. Dry the leaves thoroughly. Place them in a zip-top bag, and freeze. The basil should hold nicely for up to six months.

Dry your basil. If you have a relatively stable climate area in your home, say a basement, or cellar. Cut the basil at the stems and tie bunches of them together. Find a place in your basement, and hang your basil upside down. The color will turn from a beautiful bright green, when you are using most common Mediterranean varieties to a very dull, army green. The basil might appear almost black.

One of my favorite methods of preserving is to place fresh basil into a blender with extra-virgin olive oil. Puree it until smooth, place in silicon ice trays, freeze until rock hard, and then store them in zip-top bags.

We've released our Summer Kitchen Gear Guide. Find out more at http://foodcraftsmen.com/gearguide

How To Sauté Mushrooms Like a Chef
11:34
2017-09-23 00:39:41 UTC 11:34
How To Sauté Mushrooms Like a Chef

Learn how to sauté mushrooms like a pro. Sauteing is not a difficult skill to master in the kitchen. Mushrooms however, take a bit of attention to detail. This week I share with you how to saute mushrooms and why it's important to master this basic skill for your sauteed mushroom recipes.

This technique works for various types of mushrooms: Shiitake mushrooms Oyster musherooms Button mushrooms etc.

The key to really amping up your mushroom recipes is to make sure you have perfectly sauteed mushrooms that are not oily, limp, or greasy.

 

As a bonus we have included a free guide on choosing mushrooms so you can get started right away.

Do you have a skill you'd like to master in the kitchen? Leave me a message at foodcraftsmen.com/contact or a voicemail message at https://www.speakpipe.com/ryankparker

How To Poach An Egg Like a Pro
02:21
2017-09-23 00:39:41 UTC 02:21
How To Poach An Egg Like a Pro

A beautifully poached egg is something to marvel at. The white of the egg is perfectly cooked and silky. While the yolk is warm and velvety. The yolk will run when pierced.

How To Poach Eggs

I am a huge sucker for a quality poached egg. In the morning they are great as part of a hash, on an eggs benedict. In the afternoon or evening poached eggs are a great accompaniment to a bitter green salad with a light vinaigrette. Once you master the poached egg you can make them at scale by plunging them in ice water for later service.

For this you want to have a pan with some depth to it. It will help keep the egg from sticking to the bottom of the pan. I like to use a 1 quart to 2 ½ quart sauce pan.To the pan add enough water to fill it about 80%. Then add in ¼ cup of vinegar.

The vinegar helps the egg white coagulate around the yolk. Forming a soft nest for the yolk to live in, and cook slower than the white.

Preheat your water to 180*F.

Click Here To Download Your Egg Poaching Guide

Crack your fresh egg on a flat surface. This will help prevent the shell fragments from piercing the egg yolk.

Gently swirl the water in the pan and lower the egg into the center of the vortex created. This also helps keep the egg whites together.

 

Cook the egg until the whites are no longer transparent. Remove the egg with a large, shallow, perforated spoon and rock back and forth on a paper towel to remove excess water. Serve immediately. Make sure to season the egg while it is warm with salt and pepper.

If you are poaching eggs and want to serve them later. Simply plunge your poached eggs into an ice bath, and reheat them when the time is right.

The Jam Stand | Food Craftsmen Ep 40 Call In To The Show: 850-FOOD-USA
22:15
2017-09-23 00:39:41 UTC 22:15
The Jam Stand | Food Craftsmen Ep 40 Call In To The Show: 850-FOOD-USA

For two young women who were searching for their next big thing, leaving their corporate world wasn't an easy choice. 

Sabrina Valle and Jessica Quon found their calling in The Jam Stand

They believe living in Brooklyn was an asset in creating their wonderful artisanal Jam company. "Brooklyn doesn't let you call it quits".

In the past few years they have grown from making all of their own jam to finding a copacker that allowed them to work on the business, instead of in the business. 

Hear how they grew their jam company with resources from The NY State Food Venture Center and Cornell University.

 

Resources From Today's Show:

 

Contact the Food Craftsmen show: foodcraftsmen.com/speakup

You can support the show by going to foodcraftsmen.com/patron or by shopping at Amazon through The Food Craftsmen Store. The Food Craftsmen Amazon store allows you to shop your favorite Amazon items, and doesn't cost you a penny more. 

 

Family Business: 3 Keys To Not Getting Fired By Your Brother
07:47
2017-09-23 00:39:41 UTC 07:47
Family Business: 3 Keys To Not Getting Fired By Your Brother

Family Members are not always the best business Partners  

It can be dangerous working with family members when starting your own business. So you should consider whether or not you want to start a family business.  Believe me, I know. I was fired by my very own brother several years back. Don’t worry, I deserved it, and he was in the right to do so. Keeping me on in his business would have slowed him down, I wasn’t the right fit.

He had hired me as an assistant swim coach for his team. Mostly because he knew I needed the work at the time. I was qualified. I had been a swim coach before, swam competitively for 13 years, and had just become certified as a personal trainer. But mainly, he knew I needed the work, and being the great brother he is, he hired me.

This is where everything “hit the fan” really. Even though we are brothers we had very different coaching styles, mainly because I had a lot less experience than him, he had matured into his coaching style, I just wasn’t there yet. I was more Bobby Knight, he was, and is, more Phil Jackson. I think he was really surprised by this. He hadn’t seen me in a coaching role before.

It came to his attention the parents were not “into” my style of coaching at that time, they wanted me gone. I am sure it was hard for my brother to bring this up to me. Awkward, painful, weird, but I didn’t blame him for his swift and decisive action. He had a business, and family to take care of. I don’t know if I would have been strong enough to do the same.

Oddly, I didn’t begrudge him one bit. I never thought to myself, “what a jerk”. He wasn’t, he was right. He did the right thing for him, his business, and ultimately his family. Fired. Boom. Done.

Here are 3 things you should do before starting a family business: 1) Have a strong business plan in place.

I am not talking about a long drawn out document stating financial goals of the business (we’ll get to that another time). I am talking about clearly defining what the business is, how it feels, what the culture is of the business. You must define what it is, and more importantly, exactly what it is NOT.

Knowing what the business is, versus what it is NOT, is extremely important. It makes decisions in the future a whole lot easier if you know these things up front. Do we need to order chairs for people to sit in? Nope, we are a carry out only establishment, and we agreed to stay that way until our sales reached  $XXX per year.

 2) Define each persons’ role explicitly

Starting a family business can range from one person running the entire operation while other family members are silent partners, or each of you can take on certain responsibilities of the day to day operations.

This clear definitive agreement upfront allows the family business to run more smoothly and grow from day to day. It also helps keep all parties accountable. Keep in mind that when making these arrangements in the beginning, you should also be able to discuss what happens if these responsibilities cannot be met. Is there a course of action each business partner can take? Is there a hierarchy to decision making? Is there an exit strategy for one, or both family members?

3) Keep extended family at bay

I know this one may sound a bit out there. What I am referring to are the spouses of the family members in the business. If they are not officially a business partner, one that is agreed upon in the beginning. Be firm about what topics they can speak upon. Usually, none of them.

Every once in a while you will get a husband, or wife, that would like to throw their two cents in, well they should’ve ponied up when the business was created, or they can buy in now. Until then, extended family, see you at Christmas. We have business to do.

You will be thanking your lucky stars if you cover just these three things when starting up. There are so many more topics to cover, but I wanted to impress upon you these three.

One last thing, get it all in writing. You’re family now, but when the doors open, you’re business partners as well. You can even use a service like LegalZoom for the basics, better yet, find a lawyer you all can trust.

The Food Craftsmen is supported solely by our listeners. 

To support the show go to foodcraftsmen.com/patron for more information. Become a Patron through Patreon where you can support the creative people you love.

Want to leave me a voice message? It is easy, go to foodcraftsmen.com/speakup and chat away.

Bacon, The Drunken Piglet & Fatty Cakes NY with Jennifer Taylor-Miller Ep 31
29:56
2017-09-23 00:39:41 UTC 29:56
Bacon, The Drunken Piglet & Fatty Cakes NY with Jennifer Taylor-Miller Ep 31

You can get 10% off of your order at Fatty Cakes NY by entering the coupon code: FOODCRAFTSMEN on your order.

Jennifer Taylor-Miller started Fatty Cakes NY on a "total whim".

Her job in children's media wasn't giving her the creative outlet she desired. So she started baking cookies.

Jennifer was playing an old-fashioned game of "Stump The Baker" where friends of hers would give her off the wall suggestions for cookies to bring into the office. One of the favorites of the office was an original flavor, the movie theater. A salted buttered popcorn cookie with Swedish fish. I know, it sounds crazy, but inspiration comes in so many forms.

Her job in children's media wasn't giving her the creative outlet she desired. So she started baking.

**Expert Tip**: Jennifer says take a look into your local Small Business Association for support on creating your business plan, and all of their other resources.

The flavors of Fatty Cakes are original and interesting to say the least.

  • Sailor Jerry Dark n Stormy sandwich cookie
  • Drunken Piglet
  • The Betty Jo (A red velvet sandwich cookie)
  • The Bacon Chip
  • The Original- Chocolate Chips, Pretzels, Potato Chips, and Chocolate Sandwich Cookie Pieces

Her co-packer reigned her in a bit to streamline the cookies that can be ordered online. This allows Fatty Cakes to offer only their best products, and maintain business at the same time. The practice of offering only the best cookies keeps waste to a minimum and controls inventory costs. Jennifer has the ability to raise some of the old flavors from the dead for her special customers.

One of the more specialized products you can order from Fatty Cakes NY is the 8 inch cookie cake with personalized edible image placed on top. The 8 inch cookie cakes are layered with flavored frostings. These are great for dessert bars and fun events.

When Jennifer started taking her baking from hobby to "real business" she learned the importance of communication with business connections to make sure the products are made and packaged correctly. She uses photographs and spec recipes to ensure quality during the production process.

Jennifer has recently moved with her family to Florida, and hopes to find space to open a Fatty Cakes NY brick and mortar storefront.

You can get 10% off of your order at Fatty Cakes NY by entering the coupon code: FOODCRAFTSMEN on your order.

For more information head to foodcraftsmen.com/31

If you have a Food Craftsman I should interview, call me at 850-FOOD-USA and introduce them to me. 

 

How To Handle Disappointed Customers The Right Way
08:36
2017-09-23 00:39:41 UTC 08:36
How To Handle Disappointed Customers The Right Way

In today's special episode you will discover how to handle a disappointed customer that allows them to be heard, and feel like you are there to help them out. 

If you have ever had a job, you have had a disappointed customer. It can be a really tricky situation to make things right. A disappointed customer can suck business away from you faster today than ever before. Handled right, that same disappointed customer will become a raving fan.

I’m going to be really honest with you right now, transparent like a window pane. I can be a real picky, pain in the butt, type of customer. Especially when it comes to eating in restaurants. Because I have worked in restaurants over the past 20+ years, I have a level of expectation of service, and food quality, that some others might not have. Along with those expectations comes a huge dose of understanding as well. I should also say that level of expectation will vary depending on the type of establishment I am in.

Let me explain…

This past weekend at a local cafe I ordered a hamburger, simple enough request. We had made a trip specifically to this cafe because two weeks prior we had been there, I ordered a hamburger and it was one of the best hamburgers I have had in years. Everything from the fresh soft bun, to the pickles (made in house) they chopped for me to put on it. I drooled over it. I have been craving it ever since. So, when we finally had the chance to return, I knew right away what I was going to order; hamburger medium-rare with extra onions and pickles.

First off, “We are out of pickles” rang out from the kitchen. I was told they were being brined and had a few more days to go. Other than the disappointment that came over my face, I let it slide because they are making all of their products from scratch, I can appreciate that. When the burger hit the table my mouth started watering immediately. It looked fantastic. My joy lasted just into my first bite, then sadness struck. The meat itself just tasted old, and kind of funky. Just as a point of clarity, this could have just been my tastebuds playing a trick on me, a mirage of bad flavors, but I just don’t chance it when it comes to “off flavors” and ground meat. Too much could go wrong.

Since we were seated on the patio, I decided to take the plate inside and talk to the cashier. Quietly, very quietly, I asked if I could replace the burger, because it “tasted like old meat.” The gentleman at the register, who I think is the manager of the cafe, quickly said, “Sure, no problem. What would you like?” I asked for the fish and chips to avoid having a second attempt at a burger go wrong.

Here’s where all hell broke loose.

I started walking back to my table thinking everything was fine, when I glanced back to the kitchen. The gentleman who took my order was explaining to the cook my concerns and asked to replace it with the new order of fish and chips. The cook slammed the plate into the garbage, and started cursing about making another plate of food. If you’re like me, you don’t want the cook that’s handling what you’re going to put into mouth to be angry. So, I immediately went back in and just cancelled my order. As much as I believe in the goodness, and standards most cooks might have. I wasn’t chancing what could come out on my plate. I thanked the cashier and returned to my table. Mikey shared half of her sandwich with me.

We tipped the waiter a fair amount when we were finished, packed our things and I went off down the street a few steps. I thought Mikey was by my side until I turned around. She had been stopped by the cashier before she could leave.

Here’s where the magic happened- How to Handle a Disappointed Customer

The cashier was trying to catch both of us before we left, but I had snuck away. When Mikey caught up to me she was carrying a small bag from the cafe. Which was odd because we didn’t have any leftovers. In the bag was four of the cafes homemade cookies. Dammit, wouldn’t you know it, they were freaking awesome. They rivaled my Aunt Connie’s cookies (more like dominated). Mikey told me the cashier apologized for not meeting the cafe’s standards, and hoped we would come back again soon. Just a classy move.

Let’s break this down into easy steps:

1) Identify what the customers’ needs are, see if you can meet those needs. His quick response, and no hesitation to replace my hamburger showed, he was interested in making things right.

2) Be cool about it. Even if the customer is not being cool about it. Think of Patrick Swayze in Roadhouse:

"All you have to do is follow three simple rules.

One, never underestimate your opponent. Expect the unexpected. Two, take it outside. Never start anything inside the bar unless it’s absolutely necessary. And three, be nice."

 

3) Give them a reason to come back.

The cashier gave me every reason to come back, and give the cafe another shot. It wasn’t the cookies. It was the act of giving the cookies. He cared about our experience and it will force me to go back to the cafe and have another hamburger.

As we circled back down the street to head to a bookstore nearby, the cashier was pulling dishes from our table. He noticed us across the street and gave us a head nod. I waved, pointed at the cookies and gave him a thumbs up. I will be going back to that cafe, because they showed how to handle a disappointed customer in one of the most classy, and honest ways possible.

Want to learn more about customer service?

Check out: Raving Fans: A Revolutionary Approach To Customer Service by Ken Blanchard & Sheldon Bowles. (amazon affiliate link)

If you have a question that you would like answered, or have a great artisan food producer I should highlight on the show go to foodcraftsmen.com/speakup where you can leave me a voice message or email directly.

Sweet Fire Pepper Jelly Owner Dana Stenzel | The Food Craftsmen ep 30
33:59
2017-09-23 00:39:41 UTC 33:59
Sweet Fire Pepper Jelly Owner Dana Stenzel | The Food Craftsmen ep 30

Sweet Fire Pepper Jelly was a happy accident:

Dana Stenzel of Sweet Fire Pepper Jelly started making a spicy pepper jelly by accident one day. She blames it on her husband. One I consider a "happy accident" (shout out to Bob Ross). Her first foray into using a co-packer she brought her ingredients to the facility. This brought on a chuckle from the packer because she brought enough ingredients to make a five pound batch. A test run for the packer required a minimum of 30 pound batches.

Get 10% off your order of Sweet Fire Pepper Jelly: Click the link to learn more.

Dana quickly learned how to work with her co-packer. She started sourcing her own ingredients from local farmers to make sure the quality was at the standard she needed as well as a price break from the co-packer.

 

 

What's Next for Sweet Fire Pepper Jelly?

Next up for Sweet Fire Pepper Jelly is expanding into new product categories including; salad dressings and barbecue sauces.

Takeaways from this episode:
  1. When Looking for a co-packer make sure they are licensed, insured, and can be 3rd party inspected
  2. Develop relationships with key people. Dana developed a relationship with a woman who was a few steps ahead of her, but the mentoring shaved months off of Dana's learning curve.
  3. Look for retailers who may have local foragers or product developers.

If you like this episode you should get The Bite. It's The Food Craftsmen's Newsletter, and you can save 10% on your order of Sweet Fire Pepper Jelly

Important Resources from this episode:

 

Dana wanted to thank you for listening to The Food Craftsmen by giving you 10% off your order at Sweet Fire Pepper Jelly by entering in the code: FoodCraft at checkout. Tell her thanks for being so awesome.

Great Danes Cookie Co. Owner Dane Rodgers | Ep 29 Leave me a voicemail 850-FOOD-USA
34:11
2017-09-23 00:39:41 UTC 34:11
Great Danes Cookie Co. Owner Dane Rodgers | Ep 29 Leave me a voicemail 850-FOOD-USA

GET A 20% DISCOUNT ON YOUR ODER BY USING THE DISCOUNT CODE: FCWB

Dane Rodgers has a day job, a beautiful wife, three of the cutest kids ever (one more on the way) and still finds time to bake some of the most amazing cookies you will ever stuff into your mouth. So, do not tell me you don't have the time to go after your dreams and build your own business. 

I discovered Great Dane's Cookie Company while I was shopping for a new car. There, at the dealership was a simple cookie jar. Being the glutton that I am I grabbed a few. I popped one in my mouth (yes the whole thing), and said to myself, "I really need to meet the person making these". I looked around and saw one card left on the table. I was taking a picture of the card to store in my contacts when I turned around and ran into Dane himself. He was carrying a tub of cookies to refill the order for the Toyota dealership. 

We struck up a short conversation, exchanged info and then I asked him to come on the show. 

It's more than a cookie, Great Dane's Does Good By Supporting The Community Around Him. 

What I learned most from interviewing Dane is he is a patient, persistent, calculated (in a good way) person. He knew he wanted to start a food business, and cookies weren't his first choice. Dane enjoyed the pies his grandmother made. She had a few varieties every time they visited her house. He quickly realized that baking pies would take a lot of investment in equipment, and space. He slowly realized a great vehicle would be cookies, after tons of encouragement from friends and family. 

In 2012 Dane started baking cookies from his home kitchen, taking advantage of California's new cottage laws. 

Dane Has a Unique Marketing Strategy!

In all honesty it is not a strategy at all. Dane believes so deeply in the community around him, he donated 100% of the proceeds of his baking to his local church so kids who may not have been able to could go to camp. 

Here's the main takeaway. It wasn't a marketing ploy, scheme, or tactic. It is just how Dane, and his family run their business. 

Dane is truly one of the nicest people I have met doing this show. I am a better person for meeting him and his family. 

Key Ideas:
  • Start your business in a way that will not take away from your family
  • Learn your market, your product and how to perfect them
  • Bootstrap it. If you can only make a few items a week and sell them at the farmers market, start with that. Grow organically.
  • Surround yourself with really great people
  • Find new ways to market your company. Here's a great article on finding new niches for your business.

Do you have a food producer I should talk to? Leave me a voicemail and tell me about them.

Entrepreneur & Owner of Yummy Mummy Brownies shares How She Got Her Start: The Food Craftsmen Ep. 28
24:05
2017-09-23 00:39:41 UTC 24:05
Entrepreneur & Owner of Yummy Mummy Brownies shares How She Got Her Start: The Food Craftsmen Ep. 28

get a free brownie when you order 6 or more! The Yummy Mummy Brownie Story:

Melissa learned how to bake from her grandmother. Which, tends to be the case for most bakers. Her grandmother developed a rich fudge brownie that Melissa continued to make for her family and friends. She happen to take her brownies to a dinner party, and once again, she was told by friends she should sell them.

Melissa had spent about 5 years in the corporate world, and new she had a calling for something different. Originally she baked her brownies from her home kitchen, taking up all of the refrigerator space, and selling them at one local farmers market. As she grew Melissa moved into more and more farmers markets all while continuing to bake from her home kitchen.

It wasn't until 8 years later until she moved into her bakery in Westborough MA. Since moving into her bakery she has also received her wholesale license and is now featured in major local grocery chains like Roche Bros.

She was contacted by Roche brothers and they negotiated a wholesale contract with them. They have been very flexible with her business, and help guide her along the way. She sells individually wrapped brownies in their stores, and you can buy them online as well (get a free brownie when you order 6 or more!)

Her biggest hurdle was learning how to be a boss and a business person. Two roles she had never entered into before. Being a boss meant having a "backbone" and making sure work was completed and to her standards. Becoming a business woman was to learn that she had to set a fair price, one that allows her business to grow and be sustainable, and not give product away.

Melissa wanted to thank you for being a listener of The Food Craftsmen podcast so she is offering a FREE brownie by entering the code Food Craftsmen into the comment/gift section of the order form at Yummy Mummy Bakery (offer valid with the purchase of 6 or more brownies, offer may expire without prior notice, only one code valid per customer.)

How To Get Your Questions Answered on The Podcast: Season 3 Preview #4
06:27
2017-09-23 00:39:41 UTC 06:27
How To Get Your Questions Answered on The Podcast: Season 3 Preview #4

How To Share Your Story with The Food Craftsmen Community
04:16
2017-09-23 00:39:41 UTC 04:16
How To Share Your Story with The Food Craftsmen Community

How To Contribute to The Food Craftsmen as a Guest Author
05:53
2017-09-23 00:39:41 UTC 05:53
How To Contribute to The Food Craftsmen as a Guest Author

What The Food Craftsmen is All About
03:46
2017-09-23 00:39:41 UTC 03:46
What The Food Craftsmen is All About

Peter Jackson: Boucherie Cured Meats, Oakland CA
23:07
2017-09-23 00:39:41 UTC 23:07
Peter Jackson: Boucherie Cured Meats, Oakland CA

The Food Craftsmen Podcast is supported by listeners like you. Go To foodcraftsmen.com/patron to show your support of the show

Growing up in the Bay Area, Berkeley California, Peter Jackson has always been exposed to great local food. As a young Chef he came across Paul Prudhommes’ Louisana Cooking cookbook which changed his life forever. He knew spicy foods were for him. So after finding he had some extra time when he became a private Chef for a family, he decided to expand his business into the cured meat arena. 

 

Peter shares how he got started creating his own charcuterie line Boucherie Cured Meats. We explore the perils and expenses of using shared kitchen space, what real boudin is, and how to navigate those waters. 

 

If you want to learn more about curing meats, you’re in luck as well, Peter has classes locally where you can learn how to break down animals and make your own bacon.

 

Peter discusses how important it is to have worked with people who help develop marketing strategies, and materials for your business. 

 

 

For all of todays’ show notes go to foodcraftsmen.com/27

 

Get the newsletter: foodcraftsmen.com/news

Boucherie Cured Meats

Foragesf Underground Market/Kitchen

Kitchener Oakland

Introducing my Patreon Page ep 26 (video)
06:38
2017-09-23 00:39:41 UTC 06:38
Introducing my Patreon Page ep 26 (video)

Welcome To The Food Craftsmen ep. 26

Thanks for joining us this week on The Food Craftsmen. I wanted to take a moment to introduce you to my Patreon page. 

Patreon is very much like most other crowd funding platforms like Kickstarter, and Indiegogo, the main difference is Patreon is for ongoing content creators, like myself and so many others, where we continually put out quality content on a daily, weekly, or monthly basis. 

Just like the other crowdfunding platforms there are perks (rewards) for supporting at various levels. I have a few cool things lined up. At two different levels I will actually come and cook for you.*

There's also a goal, or milestone, levels. This is where I explain how I will grow the show and provide better content as each one is met. By continuing to grow support for the show it allows us to feature more artisan food producers, most of which are just getting started and could really use the spotlight being shined directly on them. 

Really, It is a "win-win-win" situation for all involved. The better I can make the show, the more people we can help, the more content we can create for you to enjoy. 

Head over to Patreon and see all of the perks that are up there. 

Please only contribute if you enjoy the show and can afford the contribution. If you cannot afford a contribution (Believe me, I've been there), but would like to let me know you are enjoying the show. Feel free to head over to TFC and shoot me an email or voice message. My email is Ryan@foodcraftsmen.com

 

Remember, "Food is Life, and Life is Great!"

Thank you,

Ryan Parker

 

 

 

*Some restrictions do apply

Weezie Mott Cooking School |Alameda, CA.
20:55
2017-09-23 00:39:41 UTC 20:55
Weezie Mott Cooking School |Alameda, CA.

The Food Craftsmen ep. 26

Today I have the great pleasure of introducing you to Weezie Mott of Alameda, CA. She has been running the Weezie Mott Cooking School since the late 1970s. 

As I sat down to talk with her in her kitchen about the cooking school I became intrigued with her life. I thought it would be interesting for you to hear all about it. She has such a wonderful story, and when she speaks of her late husband Howard, you can hear the love in her voice. 

To see any of todays' show notes head over to foodcraftsmen.com/26 

If you would like to support The Food Craftsmen as a patron of the show, I would like you to visit foodcraftsmen.com/patron

As always you can leave a voice message or an email by visiting foodcraftsmen.com/speakup.

The Weezie Mott Cooking School

 

Gluten Free Baking Mixes | Culinary Institute of America grad Mark Hettzel of Moon Rabbit Foods | Call in 850-FOOD-USA ep. 25
26:07
2017-09-23 00:39:41 UTC 26:07
Gluten Free Baking Mixes | Culinary Institute of America grad Mark Hettzel of Moon Rabbit Foods | Call in 850-FOOD-USA ep. 25

Welcome to The Food Craftsmen ep.25

Call into the show and leave a voice message at 850-FOOD USA or you can leave me an email at foodcraftsmen.com/speakup

 

Join Culinary Institute of America grad Mark Hettzel and me as we discuss what it takes to launch a successful gluten-free product line. Moon Rabbit Foods is from Asheville NC and they have some outstanding gluten-free baking mixes for you at home. For show notes and resources from todays show foodcraftsmen.com/25

 

Head over to Foodcraftsmen.com/speak-up to leave a voice message, or an email.

To get your hands on some of these amazing gluten free baking mixes you can go right here on Amazon.

 

 

Amazon links are affiliate links.

From Shark Tank To BBQ Pit Part 2 | Heath Hall of Pork Barrel BBQ Call in 850-FOOD-USA ep. 24
28:50
2017-09-23 00:39:41 UTC 28:50
From Shark Tank To BBQ Pit Part 2 | Heath Hall of Pork Barrel BBQ Call in 850-FOOD-USA ep. 24

The Food Craftsmen Podcast is supported SOLELY by listeners like you. Go to Foodcraftsmen.com/Patron to see how you can support the show.

 

Welcome to The Food Craftsmen episode #24

Heath Hall of Pork Barrel BBQ shares with us what happened after being on The Shark Tank. 

What marketing technique got them in Cosmo magazine, and in Jay Lenos' monologue. 

They have won tons of BBQ contests so they're the real deal when it comes to making barbeque. 

 

You can visit porkbarrelbbq.com or get their great sauces on Amazon 

Great Articles on Food Craftsmen.com:

Become Part of the show, Call in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

From Shark Tank To The BBQ Pits | Pork Barrel BBQ Heath Hall Part 1 |ep23
26:14
2017-09-23 00:39:41 UTC 26:14
From Shark Tank To The BBQ Pits | Pork Barrel BBQ Heath Hall Part 1 |ep23

Welcome to The Food Craftsmen episode #23

Hey there Food Craftsmen. How The heck are ya?

This week Heath Hall shares with us how he, and Brett Thompson, started in the BBQ business, and how they prepared to appear on ABCs' "The Shark Tank".

 

Our interview was so great I decided to split it up into two shows. 

 

For Show Notes: http://foodcraftsmen.com/23

 

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Brett Aube of Conundrum Granola in Portland, OR ep 22
28:31
2017-09-23 00:39:41 UTC 28:31
Brett Aube of Conundrum Granola in Portland, OR ep 22

Welcome to The Food Craftsmen ep.22

Brett Aube of Portland, OR began making his granola as a way to satisfy his need for a great granola that couldn't find. Conundrum Granoli is handmade in small batches, in flavors you don't normally see in the store. My Favorite happens to be the maple bacon praline. 

Find all of todays show notes at www.foodcraftsmen.com/22

Be part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Support the show by shopping at www.amazon.foodcraftsmen.com. Get the great Amazon shopping experience, I get a small commission and it doesn't cost you a penny more. 

www.amazon.foodcraftsmen.com

Scott Eirinberg of The Reluctant Trading Experiment Part 2 ep21
18:29
2017-09-23 00:39:41 UTC 18:29
Scott Eirinberg of The Reluctant Trading Experiment Part 2 ep21

The Food Craftsmen Podcast is SOLELY supported by listeners like you. Go To Foodcraftsmen.com/patron to see how you can support the show

 

Welcome to The Food Craftsmen episode #21

 

This is PART TWO of my interview with Scott.

 

Scott Eirinberg started his own business in the children's furnishing world. Well that blew up big and he then had some free time on his hands after selling it to Crate & Barrel. 

So what does he do next, he reluctantly joins forces with his old friend Divakar to bring in Tellicherry peppercorns into the US. 

 

Scott has been looking to add to his catalog. He found that naturally in Salt. Flakey White Icelandic Sea Salt to be exact. 

 

I had such a fun time talking with Scott that we went long. So I decided to break this interview up into two parts. This is part 2

 

If you enjoy this show and want to show some support go to www.amazon.foodcraftsmen.com and shop for your favorite things. I receive a small commision and it does not cost you one penny more. 

 

Be part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Scott Eirinberg of The Reluctant Trading Experiment part 1 ep20
21:32
2017-09-23 00:39:41 UTC 21:32
Scott Eirinberg of The Reluctant Trading Experiment part 1 ep20

Welcome to The Food Craftsmen episode #20

Scott Erinberg started his own businees in the children's furnishing world with The Land of Nod. Well that blew up big and he then had some free time on his hands after selling it to Crate & Barrel. 

So what does he do next, he reluctantly joins forces with his old friend Divakur to bring in Tellicherry peppercorns into the US. 

I had such a fun time talking with Scott that we went long. So I decided to break this interview up into two parts. 

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Ben Atkinson of The Dry Gourmet call in 850-FOOD-USA ep19
25:24
2017-09-23 00:39:41 UTC 25:24
Ben Atkinson of The Dry Gourmet call in 850-FOOD-USA ep19

Ben Atkinson took on the challenge of creating a zero alcohol wine that you can use in your cooking. It looks a bit different than your normal wine, it comes in powder form.

Be part of the show by calling in at: 850-366-3872 (850-FOOD-USA), or on speakpipe: https://www.speakpipe.com/ryankparker

Lisa Curtis of Kuli Kuli ep18 | Call in at (850) FOOD-USA
26:10
2017-09-23 00:39:41 UTC 26:10
Lisa Curtis of Kuli Kuli ep18 | Call in at (850) FOOD-USA

Welcome to The Food Craftsmen episode #18

Lisa Curtis of Kuli Kuli shares how she is trying to change the world through her Kuli Kuli Bars and other products.

www.kulikulibar.com

Be part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Support the show by shopping at amazon.foodcraftsmen.com. Get the great Amazon shopping experience. I get a small commission, and it doesn't cost you a penny more. 

Twitter: @foodcraftsman

We're Back! Season 2 Preview Call In at 850-food-usa S2e17
10:01
2017-09-23 00:39:41 UTC 10:01
We're Back! Season 2 Preview Call In at 850-food-usa S2e17

I spend a few minutes previewing what is coming up on Season 2 of The Food Craftsmen. We are super excited to have a few guests lined up already for the new season. I hope you check them out. 

I also have a new reader survey up for you to help make The Food Craftsmen even better. Simply go to www.foodcraftsmen.com/survey14

Be part of the show by calling in at: 850-FOOD-USA

or leave a voice message on speakpipe: https://speakpipe.com/ryankparker

Thank you for listening to the show, it means a great deal.

Want to help support the show? 

Go to www.amazon.foodcraftsmen.com and get the great amazon shopping experience, I get a small commission on your purchases, and it doesn't cost you a penny more. 

What the Government Shutdown Means for you. Leave your feedback at 850-366-3872
16:27
2017-09-23 00:39:41 UTC 16:27
What the Government Shutdown Means for you. Leave your feedback at 850-366-3872

Welcome to The Food Craftsmen episode #15

This week I talk about how the government shutdown has effected various food programs and possibly your small business.

Coco Guilhem of Maison De Monaco: not your ordinary strawberry jam
23:54
2017-09-23 00:39:41 UTC 23:54
Coco Guilhem of Maison De Monaco: not your ordinary strawberry jam

Maison de Monaco focuses on fruit first preserves with hints of herb and flower. Coco has developed her low-temperature technique to maintain the fresh flavor and reduce the amount of sugar she needs to make her preserves taste just perfectly. The copper kettle she uses to make each batch of her preserves distributes the heat evenly and thickens the preserves naturally.

Coco has some great recipe ideas as well. Spoon it over your favorite ice cream, fold it into a delicate crepe, but I can only imagine that it would be fantastic over some toasted gluten-free bread from Bread SRSLY.

One resource Coco feels everyone needs to be successful in their own business is education. She wants you to be wise with your money, know the market, and go out there and fill the market need with a great product.

You can order these sweet preserves online in a sampler pack if you wish, or if you are in the Northern California area head over to Whole Foods and buy them in the grocery section.

"Risk it all"- Ruby Duke interview Excerpt
03:48
2017-09-23 00:39:41 UTC 03:48
"Risk it all"- Ruby Duke interview Excerpt

Ruby Duke From Raven & Boar Farm | Call In 850-FOOD-USA
37:29
2017-09-23 00:39:41 UTC 37:29
Ruby Duke From Raven & Boar Farm | Call In 850-FOOD-USA

Welcome to The Food Craftsmen episode #14

Ruby Duke shares with us the origins of Raven and Boar Farm, and their expansion into the world of charcuterie.

Their Kickstarter ends on 10/06/13.

Raven and Boar Has a Kickstarter
09:29
2017-09-23 00:39:41 UTC 09:29
Raven and Boar Has a Kickstarter

Ruby and Sather Duke have set out to create a commercial kitchen on their farm to help them produce their very own charcuterie, and share that with other local business. 

One of the missions of The Food Craftsmen is to help those who are now starting out. Here is your chance to really make a change and get this venture off of the ground. Go to www.foodcraftsmen.com/ravenandboar to see their kickstarter page.

They are raising their small herds of pigs on the whey of local cheese producers in the manner that Italian pig farmers do. 

Remember to take action.

Kyle Schott Owner of Midwest Roots | Call in to the show 850-366-3872
26:23
2017-09-23 00:39:41 UTC 26:23
Kyle Schott Owner of Midwest Roots | Call in to the show 850-366-3872

Welcome to The Food Craftsmen episode #12

Kyle Schott Founder of Midwest Roots is here to help small food production companies get into stores and scale their business. This allows the producers the opportunity to focus on what they do best, create awesome food.

Kyle works very hard at selecting products she loves, and creates a very personalized, hands on experience for her clients.

You can learn more by heading to Midwest Roots to see the products Kyle and her crew are currently handling.

Be part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Supporting the show is super easy. Go to www.amazon.foodcraftsmen.com and get that great amazon shopping experience. I make a small commission on every purchase, and it doesn't cost you a penny more. 

Music by Kawehi

Cover "come on in my kitchen"

http://foodcraftsmen.com/q28l

By her album here: 

http://foodcraftsmen.com/39tk

Drakes Bay Oyster CO Closing? GO TO foodcraftsmen.com/contactus to be part of the show!
21:19
2017-09-23 00:39:41 UTC 21:19
Drakes Bay Oyster CO Closing? GO TO foodcraftsmen.com/contactus to be part of the show!

Making Artisanal Pasta Dario Barbone Baia Pasta | Be Part of The Show (850) FOOD-USA
34:22
2017-09-23 00:39:41 UTC 34:22
Making Artisanal Pasta Dario Barbone Baia Pasta | Be Part of The Show (850) FOOD-USA

Dario and Renato, both from Italy, decided they wanted to return the art of pasta making back to its roots. 

Dario is a cancer researcher by trade, while Renato grew up in the food world. Renato Sardo is the former Director of Slow Food. 

From Baiapasta.com

Our Story

Baia Pasta is an Oakland-based artisan food company founded by Renato Sardo with Dario Barbone. Both Renato and Dario were born and raised in Piemonte, a region in Northwestern Italy. 

The seed for BAIA Pasta started when Renato learned that most Italian pasta is made from American and Canadian wheat that is shipped to Italy, made into pasta, and then shipped back. 

After a few years of study, Renato extracted enough wisdom from the Italian maestri to start extruding his own pastasciutta made from all sorts of grains from local farms.

Be part of the show by calling in at (850) FOOD-USA

To help support the show simply go to amazon.foodcraftsmen.com and get that great Amazon shopping experience. I get a small commission, and it doesn't cost you a penny more. 

Bread SRSLY From Bike to Full Blown Gluten-Free Bread Bakery- Recommend your favorite Artisan 850-366-3872
24:39
2017-09-23 00:39:41 UTC 24:39
Bread SRSLY From Bike to Full Blown Gluten-Free Bread Bakery- Recommend your favorite Artisan 850-366-3872

Bread SRSLY From Bike to Full Blown Gluten-Free Bread Bakery- Recommend your favorite Artisan 850-366-3872

Like you heard in the Two Mamas interview, love can make you do some seriously crazy things. Well, Sadie Scheffer of Bread SRSLY had a mad crush on a guy while in college. He soon found out he was gluten intolerant. So what did she do. She learned how to make a ton of great gluten-free treats for him, hoping to woo him? Did it work? Listen to the show and find out.

Resources:

Two Mamas Vegan Kitchen. How They Started From 'Scratch' Call in Toll Free From your Cell: 850-FOOD-USA
25:44
2017-09-23 00:39:41 UTC 25:44
Two Mamas Vegan Kitchen. How They Started From 'Scratch' Call in Toll Free From your Cell: 850-FOOD-USA

Two Mamas Vegan Kitchen. How They Started From 'Scratch' Call in Toll Free From your Cell: 850-FOOD-USA

Welcome to The Food Craftsmen episode #08

Jules and Jess while at a meditation retreat. After a few awkward "hellos" they hit it off, baking their first batch of apple pies for a fundraiser. 

These two strong women definitely apply their social values into their business. They believe food should be affordable to everyone, and have set up special payment opportunities to put their money where their pies are. 

Pies aren't the only thing they do. They're now a full-fledged bakery. With a weekly 'CSA' style program that delivers amazing oven treats right to your door.

Find out how they went from their 'humble pie' beginnings to serving the greater Bay Area with their baked goods.

Hear what's next for them as they share their story of love, baking, and social responsibility on this episode of The Food Craftsmen

For complete show notes and links to topics discussed, go to www.foodcraftsmen.com/08

To visit Jess and Jules directly, go to www.foodcraftsmen.com/twomamas

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Music by Kawehi

Cover "come on in my kitchen"

http://foodcraftsmen.com/q28l

By her album here: 

http://foodcraftsmen.com/39tk

Making Amazing Pizzas with The Baking Steel- Call in 850-FOOD-USA
24:38
2017-09-23 00:39:41 UTC 24:38
Making Amazing Pizzas with The Baking Steel- Call in 850-FOOD-USA

Welcome to The Food Craftsmen episode #06

Andris Lagsdin has a passion for creating awesome pizzas at home. With a bit of inspiration from the books Modernist Cuisine, he reached back into his family steel business to create a modern version of the "pizza stone". 

The Baking Steel allows you to "create the crust you crave" right in your own home ovens. The best part, you don't have to worry about it breaking.

Andris shares how Kickstarter and the devotion people have for amazing pizza helped him launch this great business.

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Music by Kawehi

Cover "come on in my kitchen"

http://foodcraftsmen.com/q28l

By her album here: 

http://foodcraftsmen.com/39tk

Three Grandmothers Set to Change the State Of Michigan With Their Family's Cherry Recipe
22:32
2017-09-23 00:39:41 UTC 22:32
Three Grandmothers Set to Change the State Of Michigan With Their Family's Cherry Recipe

Support the show by shopping at www.amazon.foodcraftsmen.com. Get the great Amazon shopping experience. I get a small commission, and it doesn't cost you a penny more.  If you want Cherries, look no further than this Herkner family Cherry recipe for success. Lynda Herkner, Judy Harmon from Herkner's Old Fashioned CherryGoodness of Traverse City, MI share with us how they decided to help out the MI economy by bringing their family recipes to market.

Located in Traverse City, MI, which is arguably the cherry capitol of the world, these three awesome grandmothers decided it was time to change careers and to put others back to work in the state of Michigan.

Our dream became an "ah ha" moment. We three grandmas, who are sisters from the Herkner family of Traverse City, could make cherry topping with our parents' recipe that we sold at our roadside stand on our cherry farm when we were kids.

There is a lot of great information in this interview, especially how to work with State Colleges who have product development centers, and will help you build your business for free.

The Herkner sisters believe their cherry topping is not for ice cream alone. Check out their recipe for BBQ Baby Back Ribs.

H.G. Sausageworks Owner Jered Greenwald, San Diego CA call in to the show at 850-food-usa
27:41
2017-09-23 00:39:41 UTC 27:41
H.G. Sausageworks Owner Jered Greenwald, San Diego CA call in to the show at 850-food-usa

Welcome to The Food Craftsmen episode #4

Jered Greenwald a good friend of mine from The Culinary Institute of America shares how he has gotten started with handmade sausage from heritage breed pigs and created H.G. Sausageworks.

If you want show notes or links to anything in this episode go on over to www.foodcraftsmen.com/04 and check it out.

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Music by Kawehi

Cover "come on in my kitchen"

http://foodcraftsmen.com/q28l

By her album here: 

http://foodcraftsmen.com/39tk

The Good Food Awards Are Coming To Town, Enter NOW!
31:10
2017-09-23 00:39:41 UTC 31:10
The Good Food Awards Are Coming To Town, Enter NOW!

The Good Food Awards Deadline is quickly approaching....

Sarah Weiner stops by to share news about The GoodFood Awards 2014. A food celebrity filled night dedicated to bringing honors to the people creating amazing food products throughout the country. Those scheduled to appear are the likes of Alice Waters, Nell Newman, and many more.

The GFA's want to bring awareness to those who are producing great food.

The deadline to enter is July 31, 2013 with the awards being announced on January 17, 2013 in an "Academy Awards" style event. Past winners have seen their sales skyrocket, even though it's an honor just to be nominated.

If you are enjoying this, sign up for our newsletter. It's free and you'll be kept up to date with everything from The Food Craftsmen. * indicates required Enter your Email  *

Official Language From The Good Food Awards:The Good Food Awards is excited to announce the launch of its fourth year with a call for entries July 1-31!

The Good Food Merchants Guild invites food producers from across the country to submit their beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, spirits and – new this year – oils.

A blind tasting with 150 producers, chefs and food writers will determine which products become the 2014 Good Food Award winners. The catch: everything must be produced with a commitment to environmental and social responsibility. This means eliminating the use of synthetic inputs, ensuring supply chain transparency, and supporting local economies.

A short online entry form and a guide to the sustainability criteria are available at goodfoodawards.org from July 1-31. The entry fee is $60, which goes to cover the cost of sorting, storing and transporting an anticipated 1,800 entries. Or, to receive a free entry and become part of an emerging network of tasty, authentic and responsible businesses, join the Good Food Merchants Guild. The Guild distinguishes and unites mission-driven craft food businesses. To learn more, visit goodfoodmerchantsguild.org.

All winners will be honored at a gala awards ceremony with Nell Newman and Alice Waters, sell their wares at the 30,000-person Good Food Awards Marketplace in the iconic San Francisco Ferry Building, and proudly display the Good Food Awards Seal all year long. Last year’s 114 winners also received some unexpected perks, from media coverage in 200 outlets nationally, including Food & Wine, the San Francisco Chronicle, Washington Post, and Atlantic Monthly, to product marketing opportunities at events such as the International Association of Culinary Professionals Expo and the New York City Food Book Fair. Winning businesses also reported significant sales increases, which in the case of one chocolatier reached 400%.

Casa De Chocolates: Berkeley's Chocolates With International Flair- Call in 850-FOOD-USA
19:03
2017-09-23 00:39:41 UTC 19:03
Casa De Chocolates: Berkeley's Chocolates With International Flair- Call in 850-FOOD-USA

 Casa de Chocolates is unique in their view on chocolates.

Arcelia Gallardo is the founder of the chocolate company and wants to highlight pre-columbian culture and the flavorsshe grew up with in her home. In today's show hear how Arcelia is working to bring chocolates from mexico to market in the US for fine chocolatiers to use. She has travelled extensively to Europe to learn her craft.

 

Arcelia also shares with us why she thinks the San Francisco Bay Area is great for artisan producers of all kinds.

I was so happy to get to talk with her and hear this wonderful story. Please take a moment to see her full collection of chocolates online and order directly from Casa De Chocolates.

If you liked this episode of The Food Craftsmen go into iTunes and search "Killer Food with Ryan Parker" and enjoy over 30 episodes of similar content.  

If you have someone you'd like to recommend to be on The Food Craftsmen show, please dial 850-FOOD-USA 

 

SOW Juice SF Fills The Niche of Fresh Juice. The Founders Are Fearless
25:55
2017-09-23 00:39:41 UTC 25:55
SOW Juice SF Fills The Niche of Fresh Juice. The Founders Are Fearless

 Fresh Juice was missing in the Bay Area, SOW (pronounced SO) is here to save the day.

Luisa Alberto isn't your typical twenty or thirty something,she has been involved in start ups and entrepreneurial world for the longest time. She started with Blue Bottle Coffee the Bay area. She moved on to help bring Good Eggs to life as well.

Her high school counselor told her to become a women's sports coach, but she had bigger plans. She's just damn fearless, and I love fearless. 

Inspired to move across the country by a season of MTV's The Real World, this New Yorker has made good on the trek.

Derek Castro is who I dubbed the "Juice Sommelier" and Luisa's very capable partner.

 

 

 

[saf feature="email" cta="never miss an email" align="center"]

CJ's Toffee Talk
24:20
2017-09-23 00:39:41 UTC 24:20
CJ's Toffee Talk

The Story of Why We Cook
05:20
2017-09-26 14:37:26 UTC 05:20
The Story of Why We Cook

In today's story: Nick Lundberg shares with us why he started cooking and became a Chef. You will also hear how I started cooking and what it means for your community from Michael Pollan

For The Love of Pork Belly | The Food Craftsmen Podcast
05:39
2017-09-26 14:37:26 UTC 05:39
For The Love of Pork Belly | The Food Craftsmen Podcast

We hold true, here in the U.S, the inalienable right to eat what some consider the food of the gods. We believe pork belly is a truly American dish. We treat it with reverence. Truth be told pork, in particular, the meaty, fatty belly is loved and used in cuisines all over the world. It is no less American than it is Korean, Phillipino, Japanese, or Taiwanese.

History: Some argue hogs were domesticated in China around 4900BC. Romans raised two types of pigs, one with a larger frame known to have lots of lard to render. While a smaller pig was raised primarily for its' meat.

It is said Queen Isabella insisted Christopher Columbus transport 8 pigs on his journey to Cuba in 1493. They were hardy animals that could survive the trip with minimal care, and could provide meat in an emergency.

Hernando de Soto brought the first 13 domesticated pigs to the Americas in 1539 when he landed in Tampa Bay Florida. Within three years, his herd had grown to almost 700. Pork production headed North and West as the exploration of the country grew. By the 1800's Cincinnati was the largest pork-producing city in the world. It earned the nickname: Porkopolis.

As pork production grew, methods were used to raise leaner animals and prevent disease. The idea was to produce more offspring at a cheaper rate. This created infinite pork on the market, but at a cost. The cost wasn't financial, it was in taste. Through the mid-1900's and early 2000's pork became known as the "other white meat". It was evident in color, texture, and flavor.

In the late-2000's the trend returned to heritage breeds; the Large Black, Old Spot, Tamworth, and Ossabow which is a direct descendent of the Spanish Iberico hog. This is where the culinary world steps in.

Culinary Uses: Chefs from all over have succumbed to the versatility and sheer awesomeness of the pork belly. In the United States, most Americans only know of its' processed form, bacon. Believe me, bacon is wonderful, but there is so much more to pork belly than bacon.

It's skin, with a fatty cap that covers a layer of meat can be used in a variety of ways. Pork belly lends itself to curing, roasting, sauteing, grilling, and braising.

When cooked correctly, the belly will give up a lot of its fat to the flesh hidden below. Keeping the meat juicy and flavorful. The belly can take on the flavors of whatever it is cooked in, and still have the distinct flavor of pork.

The clips you heard in this episode were called in by Simon Majumdar, Author of Fed, White, and Blue: Finding America With My Fork. You can find it at amazon.com or visit his website simonmajumdar.com.

And Laura Morrison, a new friend of Food Craftsmen.

Thank you both for sharing your thoughts on pork belly.

See you next time on the food craftsmen podcast. Remember, food is life and life is great.

 

 

 

 

The Story of The Braise
06:48
2017-09-26 14:37:26 UTC 06:48
The Story of The Braise

Tough cuts of meat, or secondary cuts, were the food of peasants long ago. For years grandmothers braised meats like pot roast to serve to the family. Home cooks stumble over the process until, finally, they unlock the secrets of time, temperature, patience, and skill. In today's world having a beautifully braised hunk of beef is found primarily in higher-end, fine dining restaurants. Braising is a cooking method that transforms tough cuts of meats into tender and delicious meals. Braising relies on a combination of two cooking techniques, dry heat cooking, and moist heat cooking. We use the dry heat cooking method to sear the exterior of the meat, causing the browning of proteins known as the Maillard reaction. Then we apply moist heat cooking to break down the collagen which tenderizes it. When I met my fiance, Mikey, the first time I cooked for her I prepared red wine braised short ribs, sauteed brussels sprout leaves and potato puree. The short ribs were glazed with the reduction of the cooking liquid, blended with red wine and fresh herbs. The braised short ribs are tender, juicy, and full of flavor. Mastering braising allows you to approach secondary cuts of meat, ones that you might not have cooked before. Another benefit of braising is you can create a beautiful sauce from the cooking liquid with minimal effort. For braising, you want to choose a suitable broth or stock, along with aromatic vegetables, and herbs. The technique: In a small oven-proof pan, with a little bit of oil and whole butter, brown your meat evenly on all sides. Once your meat is browned, add enough cooking liquid to surround the meat about three-quarters of the way up the meat. The cooking liquid can be an appropriate stock, water, and/or wine. If you choose to use wine, reduce the wine in the pan until it has halved its' starting volume. At that point add stock and bring to a simmer. One important note is to use a pan that is only slightly bigger than the meat you are braising. Having a pan this size keeps you from using lots of liquid. Transfer the pan to the oven set at 200 degrees Fahrenheit. The liquid should be bubbling gently but not at a boil. Depending the size of the cut of meat, you will need to cook it for 3 to 4 hours, or until the meat has become tender and falls off the bone (if there is one). It is important to get your meat between the temperatures of 160 degrees Fahrenheit to 180 degrees. At 160 degrees the collagen begins to break down and transform into gelatin. The process speeds up as you reach 180. Going above this temperature can result in dry meat, and no one wants that. Cool the meat in the cooking liquid, this allows the braised meat to soak up some of the liquid and develop more flavor. The next day, gently reheat the braise until it is warmed through. Pour off most of the liquid through a chinois into a new saucepan. Reduce the cooking liquid until thickened. The gelatin created by the long, slow cooking will produce a sticky, rich, and velvety sauce. Finish the sauce with fresh herbs, and a touch of cold butter. Swirl the butter into the sauce until it is completely emulsified. Glaze the ribs by spooning the cooking liquid that remains in the pan over the meat. The cooking liquid will thicken, and the meat will look lacquered. Place the meat onto a platter, and spoon sauce over the meat. Which meats should you braise? Think of it this way, any parts of an animal which are working muscles are ripe for braising. All of those muscles are full of connective tissue, collagen, and sinew. Today's episode included clips from Renee Schettler Editor In Cheif of Leite's Culinaria. Renee grew up channeling her grandmother, a relentless clipper, and tweaker of recipes, and swooning to the essays in her father’s issues of Gourmet, in which she both lost and found herself. And Matthew Glaser, Chef and good friend of Food Craftsmen. If you would like to leave a clip that could be used in our next episode of Food Craftsmen on PORK BELLY, simply go to foodcraftsmen.com/speak. You can leave your 90-second thoughts on the beautiful pork belly there. We have just released our summer kitchen gear guide. You can get your copy of the guide by going to foodcraftsmen.com/gearguide. Remember. Food is life, and life is great. See you next time on Food Craftsmen.

The Story of Basil
04:01
2017-09-26 14:37:26 UTC 04:01
The Story of Basil

Basil has a nickname, “The Royal Herb”, or Saint Joseph's Wort. It has been cultivated in India for over 5000 years. Basil comes from the greek word Basileus, meaning "king".

The pungent flavor of licorice combined with clove permeates the air when it is first picked. The soft, tender leaves lend themselves well to so many applications. Basil can be added to salads, crushed with pine nuts, oil, salt, and shavings of parmesan cheese to create a classic pesto, or added directly to your Margherita pizza.

Basil is prominent in Mediterranean cooking, although, I know when you think basil, you think Italian. So many times we cut a quick chiffonade and toss it into our tomato sauce, and never give it a second thought as to what else it could be used for.

There are over 160 varieties of basil cultivated around the world. Most Mediterranean varieties are what we are familiar with; Genovese, Purple Ruffles, Cinnamon, Lemon, and Globe.

Southeastern Asian cultures use purple basil, Thai basil in soups like Pho, or steep the leaves in milk to create interesting flavored ice creams.

Lemon basil has a strong citrus flavor due to a chemical called "citral". It is widely used in Indonesia served fresh alongside fried fish, raw cabbage, green beans, and cucumbers.

Storing: Although basil is delicate, you can preserve the flavor all year long in a few different ways.

Freeze it. Plunge fresh basil leaves in boiling water for no more than two seconds, then shock in ice water immediately. Dry the leaves thoroughly. Place them in a zip-top bag, and freeze. The basil should hold nicely for up to six months.

Dry your basil. If you have a relatively stable climate area in your home, say a basement, or cellar. Cut the basil at the stems and tie bunches of them together. Find a place in your basement, and hang your basil upside down. The color will turn from a beautiful bright green, when you are using most common Mediterranean varieties to a very dull, army green. The basil might appear almost black.

One of my favorite methods of preserving is to place fresh basil into a blender with extra-virgin olive oil. Puree it until smooth, place in silicon ice trays, freeze until rock hard, and then store them in zip-top bags.

We've released our Summer Kitchen Gear Guide. Find out more at http://foodcraftsmen.com/gearguide

How To Sauté Mushrooms Like a Chef
11:34
2017-09-26 14:37:26 UTC 11:34
How To Sauté Mushrooms Like a Chef

Learn how to sauté mushrooms like a pro. Sauteing is not a difficult skill to master in the kitchen. Mushrooms however, take a bit of attention to detail. This week I share with you how to saute mushrooms and why it's important to master this basic skill for your sauteed mushroom recipes.

This technique works for various types of mushrooms: Shiitake mushrooms Oyster musherooms Button mushrooms etc.

The key to really amping up your mushroom recipes is to make sure you have perfectly sauteed mushrooms that are not oily, limp, or greasy.

 

As a bonus we have included a free guide on choosing mushrooms so you can get started right away.

Do you have a skill you'd like to master in the kitchen? Leave me a message at foodcraftsmen.com/contact or a voicemail message at https://www.speakpipe.com/ryankparker

How To Poach An Egg Like a Pro
02:21
2017-09-26 14:37:26 UTC 02:21
How To Poach An Egg Like a Pro

A beautifully poached egg is something to marvel at. The white of the egg is perfectly cooked and silky. While the yolk is warm and velvety. The yolk will run when pierced.

How To Poach Eggs

I am a huge sucker for a quality poached egg. In the morning they are great as part of a hash, on an eggs benedict. In the afternoon or evening poached eggs are a great accompaniment to a bitter green salad with a light vinaigrette. Once you master the poached egg you can make them at scale by plunging them in ice water for later service.

For this you want to have a pan with some depth to it. It will help keep the egg from sticking to the bottom of the pan. I like to use a 1 quart to 2 ½ quart sauce pan.To the pan add enough water to fill it about 80%. Then add in ¼ cup of vinegar.

The vinegar helps the egg white coagulate around the yolk. Forming a soft nest for the yolk to live in, and cook slower than the white.

Preheat your water to 180*F.

Click Here To Download Your Egg Poaching Guide

Crack your fresh egg on a flat surface. This will help prevent the shell fragments from piercing the egg yolk.

Gently swirl the water in the pan and lower the egg into the center of the vortex created. This also helps keep the egg whites together.

 

Cook the egg until the whites are no longer transparent. Remove the egg with a large, shallow, perforated spoon and rock back and forth on a paper towel to remove excess water. Serve immediately. Make sure to season the egg while it is warm with salt and pepper.

If you are poaching eggs and want to serve them later. Simply plunge your poached eggs into an ice bath, and reheat them when the time is right.

The Jam Stand | Food Craftsmen Ep 40 Call In To The Show: 850-FOOD-USA
22:15
2017-09-26 14:37:26 UTC 22:15
The Jam Stand | Food Craftsmen Ep 40 Call In To The Show: 850-FOOD-USA

For two young women who were searching for their next big thing, leaving their corporate world wasn't an easy choice. 

Sabrina Valle and Jessica Quon found their calling in The Jam Stand

They believe living in Brooklyn was an asset in creating their wonderful artisanal Jam company. "Brooklyn doesn't let you call it quits".

In the past few years they have grown from making all of their own jam to finding a copacker that allowed them to work on the business, instead of in the business. 

Hear how they grew their jam company with resources from The NY State Food Venture Center and Cornell University.

 

Resources From Today's Show:

 

Contact the Food Craftsmen show: foodcraftsmen.com/speakup

You can support the show by going to foodcraftsmen.com/patron or by shopping at Amazon through The Food Craftsmen Store. The Food Craftsmen Amazon store allows you to shop your favorite Amazon items, and doesn't cost you a penny more. 

 

Family Business: 3 Keys To Not Getting Fired By Your Brother
07:47
2017-09-26 14:37:26 UTC 07:47
Family Business: 3 Keys To Not Getting Fired By Your Brother

Family Members are not always the best business Partners  

It can be dangerous working with family members when starting your own business. So you should consider whether or not you want to start a family business.  Believe me, I know. I was fired by my very own brother several years back. Don’t worry, I deserved it, and he was in the right to do so. Keeping me on in his business would have slowed him down, I wasn’t the right fit.

He had hired me as an assistant swim coach for his team. Mostly because he knew I needed the work at the time. I was qualified. I had been a swim coach before, swam competitively for 13 years, and had just become certified as a personal trainer. But mainly, he knew I needed the work, and being the great brother he is, he hired me.

This is where everything “hit the fan” really. Even though we are brothers we had very different coaching styles, mainly because I had a lot less experience than him, he had matured into his coaching style, I just wasn’t there yet. I was more Bobby Knight, he was, and is, more Phil Jackson. I think he was really surprised by this. He hadn’t seen me in a coaching role before.

It came to his attention the parents were not “into” my style of coaching at that time, they wanted me gone. I am sure it was hard for my brother to bring this up to me. Awkward, painful, weird, but I didn’t blame him for his swift and decisive action. He had a business, and family to take care of. I don’t know if I would have been strong enough to do the same.

Oddly, I didn’t begrudge him one bit. I never thought to myself, “what a jerk”. He wasn’t, he was right. He did the right thing for him, his business, and ultimately his family. Fired. Boom. Done.

Here are 3 things you should do before starting a family business: 1) Have a strong business plan in place.

I am not talking about a long drawn out document stating financial goals of the business (we’ll get to that another time). I am talking about clearly defining what the business is, how it feels, what the culture is of the business. You must define what it is, and more importantly, exactly what it is NOT.

Knowing what the business is, versus what it is NOT, is extremely important. It makes decisions in the future a whole lot easier if you know these things up front. Do we need to order chairs for people to sit in? Nope, we are a carry out only establishment, and we agreed to stay that way until our sales reached  $XXX per year.

 2) Define each persons’ role explicitly

Starting a family business can range from one person running the entire operation while other family members are silent partners, or each of you can take on certain responsibilities of the day to day operations.

This clear definitive agreement upfront allows the family business to run more smoothly and grow from day to day. It also helps keep all parties accountable. Keep in mind that when making these arrangements in the beginning, you should also be able to discuss what happens if these responsibilities cannot be met. Is there a course of action each business partner can take? Is there a hierarchy to decision making? Is there an exit strategy for one, or both family members?

3) Keep extended family at bay

I know this one may sound a bit out there. What I am referring to are the spouses of the family members in the business. If they are not officially a business partner, one that is agreed upon in the beginning. Be firm about what topics they can speak upon. Usually, none of them.

Every once in a while you will get a husband, or wife, that would like to throw their two cents in, well they should’ve ponied up when the business was created, or they can buy in now. Until then, extended family, see you at Christmas. We have business to do.

You will be thanking your lucky stars if you cover just these three things when starting up. There are so many more topics to cover, but I wanted to impress upon you these three.

One last thing, get it all in writing. You’re family now, but when the doors open, you’re business partners as well. You can even use a service like LegalZoom for the basics, better yet, find a lawyer you all can trust.

The Food Craftsmen is supported solely by our listeners. 

To support the show go to foodcraftsmen.com/patron for more information. Become a Patron through Patreon where you can support the creative people you love.

Want to leave me a voice message? It is easy, go to foodcraftsmen.com/speakup and chat away.

Bacon, The Drunken Piglet & Fatty Cakes NY with Jennifer Taylor-Miller Ep 31
29:56
2017-09-26 14:37:26 UTC 29:56
Bacon, The Drunken Piglet & Fatty Cakes NY with Jennifer Taylor-Miller Ep 31

You can get 10% off of your order at Fatty Cakes NY by entering the coupon code: FOODCRAFTSMEN on your order.

Jennifer Taylor-Miller started Fatty Cakes NY on a "total whim".

Her job in children's media wasn't giving her the creative outlet she desired. So she started baking cookies.

Jennifer was playing an old-fashioned game of "Stump The Baker" where friends of hers would give her off the wall suggestions for cookies to bring into the office. One of the favorites of the office was an original flavor, the movie theater. A salted buttered popcorn cookie with Swedish fish. I know, it sounds crazy, but inspiration comes in so many forms.

Her job in children's media wasn't giving her the creative outlet she desired. So she started baking.

**Expert Tip**: Jennifer says take a look into your local Small Business Association for support on creating your business plan, and all of their other resources.

The flavors of Fatty Cakes are original and interesting to say the least.

  • Sailor Jerry Dark n Stormy sandwich cookie
  • Drunken Piglet
  • The Betty Jo (A red velvet sandwich cookie)
  • The Bacon Chip
  • The Original- Chocolate Chips, Pretzels, Potato Chips, and Chocolate Sandwich Cookie Pieces

Her co-packer reigned her in a bit to streamline the cookies that can be ordered online. This allows Fatty Cakes to offer only their best products, and maintain business at the same time. The practice of offering only the best cookies keeps waste to a minimum and controls inventory costs. Jennifer has the ability to raise some of the old flavors from the dead for her special customers.

One of the more specialized products you can order from Fatty Cakes NY is the 8 inch cookie cake with personalized edible image placed on top. The 8 inch cookie cakes are layered with flavored frostings. These are great for dessert bars and fun events.

When Jennifer started taking her baking from hobby to "real business" she learned the importance of communication with business connections to make sure the products are made and packaged correctly. She uses photographs and spec recipes to ensure quality during the production process.

Jennifer has recently moved with her family to Florida, and hopes to find space to open a Fatty Cakes NY brick and mortar storefront.

You can get 10% off of your order at Fatty Cakes NY by entering the coupon code: FOODCRAFTSMEN on your order.

For more information head to foodcraftsmen.com/31

If you have a Food Craftsman I should interview, call me at 850-FOOD-USA and introduce them to me. 

 

How To Handle Disappointed Customers The Right Way
08:36
2017-09-26 14:37:26 UTC 08:36
How To Handle Disappointed Customers The Right Way

In today's special episode you will discover how to handle a disappointed customer that allows them to be heard, and feel like you are there to help them out. 

If you have ever had a job, you have had a disappointed customer. It can be a really tricky situation to make things right. A disappointed customer can suck business away from you faster today than ever before. Handled right, that same disappointed customer will become a raving fan.

I’m going to be really honest with you right now, transparent like a window pane. I can be a real picky, pain in the butt, type of customer. Especially when it comes to eating in restaurants. Because I have worked in restaurants over the past 20+ years, I have a level of expectation of service, and food quality, that some others might not have. Along with those expectations comes a huge dose of understanding as well. I should also say that level of expectation will vary depending on the type of establishment I am in.

Let me explain…

This past weekend at a local cafe I ordered a hamburger, simple enough request. We had made a trip specifically to this cafe because two weeks prior we had been there, I ordered a hamburger and it was one of the best hamburgers I have had in years. Everything from the fresh soft bun, to the pickles (made in house) they chopped for me to put on it. I drooled over it. I have been craving it ever since. So, when we finally had the chance to return, I knew right away what I was going to order; hamburger medium-rare with extra onions and pickles.

First off, “We are out of pickles” rang out from the kitchen. I was told they were being brined and had a few more days to go. Other than the disappointment that came over my face, I let it slide because they are making all of their products from scratch, I can appreciate that. When the burger hit the table my mouth started watering immediately. It looked fantastic. My joy lasted just into my first bite, then sadness struck. The meat itself just tasted old, and kind of funky. Just as a point of clarity, this could have just been my tastebuds playing a trick on me, a mirage of bad flavors, but I just don’t chance it when it comes to “off flavors” and ground meat. Too much could go wrong.

Since we were seated on the patio, I decided to take the plate inside and talk to the cashier. Quietly, very quietly, I asked if I could replace the burger, because it “tasted like old meat.” The gentleman at the register, who I think is the manager of the cafe, quickly said, “Sure, no problem. What would you like?” I asked for the fish and chips to avoid having a second attempt at a burger go wrong.

Here’s where all hell broke loose.

I started walking back to my table thinking everything was fine, when I glanced back to the kitchen. The gentleman who took my order was explaining to the cook my concerns and asked to replace it with the new order of fish and chips. The cook slammed the plate into the garbage, and started cursing about making another plate of food. If you’re like me, you don’t want the cook that’s handling what you’re going to put into mouth to be angry. So, I immediately went back in and just cancelled my order. As much as I believe in the goodness, and standards most cooks might have. I wasn’t chancing what could come out on my plate. I thanked the cashier and returned to my table. Mikey shared half of her sandwich with me.

We tipped the waiter a fair amount when we were finished, packed our things and I went off down the street a few steps. I thought Mikey was by my side until I turned around. She had been stopped by the cashier before she could leave.

Here’s where the magic happened- How to Handle a Disappointed Customer

The cashier was trying to catch both of us before we left, but I had snuck away. When Mikey caught up to me she was carrying a small bag from the cafe. Which was odd because we didn’t have any leftovers. In the bag was four of the cafes homemade cookies. Dammit, wouldn’t you know it, they were freaking awesome. They rivaled my Aunt Connie’s cookies (more like dominated). Mikey told me the cashier apologized for not meeting the cafe’s standards, and hoped we would come back again soon. Just a classy move.

Let’s break this down into easy steps:

1) Identify what the customers’ needs are, see if you can meet those needs. His quick response, and no hesitation to replace my hamburger showed, he was interested in making things right.

2) Be cool about it. Even if the customer is not being cool about it. Think of Patrick Swayze in Roadhouse:

"All you have to do is follow three simple rules.

One, never underestimate your opponent. Expect the unexpected. Two, take it outside. Never start anything inside the bar unless it’s absolutely necessary. And three, be nice."

 

3) Give them a reason to come back.

The cashier gave me every reason to come back, and give the cafe another shot. It wasn’t the cookies. It was the act of giving the cookies. He cared about our experience and it will force me to go back to the cafe and have another hamburger.

As we circled back down the street to head to a bookstore nearby, the cashier was pulling dishes from our table. He noticed us across the street and gave us a head nod. I waved, pointed at the cookies and gave him a thumbs up. I will be going back to that cafe, because they showed how to handle a disappointed customer in one of the most classy, and honest ways possible.

Want to learn more about customer service?

Check out: Raving Fans: A Revolutionary Approach To Customer Service by Ken Blanchard & Sheldon Bowles. (amazon affiliate link)

If you have a question that you would like answered, or have a great artisan food producer I should highlight on the show go to foodcraftsmen.com/speakup where you can leave me a voice message or email directly.

Sweet Fire Pepper Jelly Owner Dana Stenzel | The Food Craftsmen ep 30
33:59
2017-09-26 14:37:26 UTC 33:59
Sweet Fire Pepper Jelly Owner Dana Stenzel | The Food Craftsmen ep 30

Sweet Fire Pepper Jelly was a happy accident:

Dana Stenzel of Sweet Fire Pepper Jelly started making a spicy pepper jelly by accident one day. She blames it on her husband. One I consider a "happy accident" (shout out to Bob Ross). Her first foray into using a co-packer she brought her ingredients to the facility. This brought on a chuckle from the packer because she brought enough ingredients to make a five pound batch. A test run for the packer required a minimum of 30 pound batches.

Get 10% off your order of Sweet Fire Pepper Jelly: Click the link to learn more.

Dana quickly learned how to work with her co-packer. She started sourcing her own ingredients from local farmers to make sure the quality was at the standard she needed as well as a price break from the co-packer.

 

 

What's Next for Sweet Fire Pepper Jelly?

Next up for Sweet Fire Pepper Jelly is expanding into new product categories including; salad dressings and barbecue sauces.

Takeaways from this episode:
  1. When Looking for a co-packer make sure they are licensed, insured, and can be 3rd party inspected
  2. Develop relationships with key people. Dana developed a relationship with a woman who was a few steps ahead of her, but the mentoring shaved months off of Dana's learning curve.
  3. Look for retailers who may have local foragers or product developers.

If you like this episode you should get The Bite. It's The Food Craftsmen's Newsletter, and you can save 10% on your order of Sweet Fire Pepper Jelly

Important Resources from this episode:

 

Dana wanted to thank you for listening to The Food Craftsmen by giving you 10% off your order at Sweet Fire Pepper Jelly by entering in the code: FoodCraft at checkout. Tell her thanks for being so awesome.

Great Danes Cookie Co. Owner Dane Rodgers | Ep 29 Leave me a voicemail 850-FOOD-USA
34:11
2017-09-26 14:37:26 UTC 34:11
Great Danes Cookie Co. Owner Dane Rodgers | Ep 29 Leave me a voicemail 850-FOOD-USA

GET A 20% DISCOUNT ON YOUR ODER BY USING THE DISCOUNT CODE: FCWB

Dane Rodgers has a day job, a beautiful wife, three of the cutest kids ever (one more on the way) and still finds time to bake some of the most amazing cookies you will ever stuff into your mouth. So, do not tell me you don't have the time to go after your dreams and build your own business. 

I discovered Great Dane's Cookie Company while I was shopping for a new car. There, at the dealership was a simple cookie jar. Being the glutton that I am I grabbed a few. I popped one in my mouth (yes the whole thing), and said to myself, "I really need to meet the person making these". I looked around and saw one card left on the table. I was taking a picture of the card to store in my contacts when I turned around and ran into Dane himself. He was carrying a tub of cookies to refill the order for the Toyota dealership. 

We struck up a short conversation, exchanged info and then I asked him to come on the show. 

It's more than a cookie, Great Dane's Does Good By Supporting The Community Around Him. 

What I learned most from interviewing Dane is he is a patient, persistent, calculated (in a good way) person. He knew he wanted to start a food business, and cookies weren't his first choice. Dane enjoyed the pies his grandmother made. She had a few varieties every time they visited her house. He quickly realized that baking pies would take a lot of investment in equipment, and space. He slowly realized a great vehicle would be cookies, after tons of encouragement from friends and family. 

In 2012 Dane started baking cookies from his home kitchen, taking advantage of California's new cottage laws. 

Dane Has a Unique Marketing Strategy!

In all honesty it is not a strategy at all. Dane believes so deeply in the community around him, he donated 100% of the proceeds of his baking to his local church so kids who may not have been able to could go to camp. 

Here's the main takeaway. It wasn't a marketing ploy, scheme, or tactic. It is just how Dane, and his family run their business. 

Dane is truly one of the nicest people I have met doing this show. I am a better person for meeting him and his family. 

Key Ideas:
  • Start your business in a way that will not take away from your family
  • Learn your market, your product and how to perfect them
  • Bootstrap it. If you can only make a few items a week and sell them at the farmers market, start with that. Grow organically.
  • Surround yourself with really great people
  • Find new ways to market your company. Here's a great article on finding new niches for your business.

Do you have a food producer I should talk to? Leave me a voicemail and tell me about them.

Entrepreneur & Owner of Yummy Mummy Brownies shares How She Got Her Start: The Food Craftsmen Ep. 28
24:05
2017-09-26 14:37:26 UTC 24:05
Entrepreneur & Owner of Yummy Mummy Brownies shares How She Got Her Start: The Food Craftsmen Ep. 28

get a free brownie when you order 6 or more! The Yummy Mummy Brownie Story:

Melissa learned how to bake from her grandmother. Which, tends to be the case for most bakers. Her grandmother developed a rich fudge brownie that Melissa continued to make for her family and friends. She happen to take her brownies to a dinner party, and once again, she was told by friends she should sell them.

Melissa had spent about 5 years in the corporate world, and new she had a calling for something different. Originally she baked her brownies from her home kitchen, taking up all of the refrigerator space, and selling them at one local farmers market. As she grew Melissa moved into more and more farmers markets all while continuing to bake from her home kitchen.

It wasn't until 8 years later until she moved into her bakery in Westborough MA. Since moving into her bakery she has also received her wholesale license and is now featured in major local grocery chains like Roche Bros.

She was contacted by Roche brothers and they negotiated a wholesale contract with them. They have been very flexible with her business, and help guide her along the way. She sells individually wrapped brownies in their stores, and you can buy them online as well (get a free brownie when you order 6 or more!)

Her biggest hurdle was learning how to be a boss and a business person. Two roles she had never entered into before. Being a boss meant having a "backbone" and making sure work was completed and to her standards. Becoming a business woman was to learn that she had to set a fair price, one that allows her business to grow and be sustainable, and not give product away.

Melissa wanted to thank you for being a listener of The Food Craftsmen podcast so she is offering a FREE brownie by entering the code Food Craftsmen into the comment/gift section of the order form at Yummy Mummy Bakery (offer valid with the purchase of 6 or more brownies, offer may expire without prior notice, only one code valid per customer.)

How To Get Your Questions Answered on The Podcast: Season 3 Preview #4
06:27
2017-09-26 14:37:26 UTC 06:27
How To Get Your Questions Answered on The Podcast: Season 3 Preview #4

How To Share Your Story with The Food Craftsmen Community
04:16
2017-09-26 14:37:26 UTC 04:16
How To Share Your Story with The Food Craftsmen Community

How To Contribute to The Food Craftsmen as a Guest Author
05:53
2017-09-26 14:37:26 UTC 05:53
How To Contribute to The Food Craftsmen as a Guest Author

What The Food Craftsmen is All About
03:46
2017-09-26 14:37:27 UTC 03:46
What The Food Craftsmen is All About

Peter Jackson: Boucherie Cured Meats, Oakland CA
23:07
2017-09-26 14:37:27 UTC 23:07
Peter Jackson: Boucherie Cured Meats, Oakland CA

The Food Craftsmen Podcast is supported by listeners like you. Go To foodcraftsmen.com/patron to show your support of the show

Growing up in the Bay Area, Berkeley California, Peter Jackson has always been exposed to great local food. As a young Chef he came across Paul Prudhommes’ Louisana Cooking cookbook which changed his life forever. He knew spicy foods were for him. So after finding he had some extra time when he became a private Chef for a family, he decided to expand his business into the cured meat arena. 

 

Peter shares how he got started creating his own charcuterie line Boucherie Cured Meats. We explore the perils and expenses of using shared kitchen space, what real boudin is, and how to navigate those waters. 

 

If you want to learn more about curing meats, you’re in luck as well, Peter has classes locally where you can learn how to break down animals and make your own bacon.

 

Peter discusses how important it is to have worked with people who help develop marketing strategies, and materials for your business. 

 

 

For all of todays’ show notes go to foodcraftsmen.com/27

 

Get the newsletter: foodcraftsmen.com/news

Boucherie Cured Meats

Foragesf Underground Market/Kitchen

Kitchener Oakland

Introducing my Patreon Page ep 26 (video)
06:38
2017-09-26 14:37:27 UTC 06:38
Introducing my Patreon Page ep 26 (video)

Welcome To The Food Craftsmen ep. 26

Thanks for joining us this week on The Food Craftsmen. I wanted to take a moment to introduce you to my Patreon page. 

Patreon is very much like most other crowd funding platforms like Kickstarter, and Indiegogo, the main difference is Patreon is for ongoing content creators, like myself and so many others, where we continually put out quality content on a daily, weekly, or monthly basis. 

Just like the other crowdfunding platforms there are perks (rewards) for supporting at various levels. I have a few cool things lined up. At two different levels I will actually come and cook for you.*

There's also a goal, or milestone, levels. This is where I explain how I will grow the show and provide better content as each one is met. By continuing to grow support for the show it allows us to feature more artisan food producers, most of which are just getting started and could really use the spotlight being shined directly on them. 

Really, It is a "win-win-win" situation for all involved. The better I can make the show, the more people we can help, the more content we can create for you to enjoy. 

Head over to Patreon and see all of the perks that are up there. 

Please only contribute if you enjoy the show and can afford the contribution. If you cannot afford a contribution (Believe me, I've been there), but would like to let me know you are enjoying the show. Feel free to head over to TFC and shoot me an email or voice message. My email is Ryan@foodcraftsmen.com

 

Remember, "Food is Life, and Life is Great!"

Thank you,

Ryan Parker

 

 

 

*Some restrictions do apply

Weezie Mott Cooking School |Alameda, CA.
20:55
2017-09-26 14:37:27 UTC 20:55
Weezie Mott Cooking School |Alameda, CA.

The Food Craftsmen ep. 26

Today I have the great pleasure of introducing you to Weezie Mott of Alameda, CA. She has been running the Weezie Mott Cooking School since the late 1970s. 

As I sat down to talk with her in her kitchen about the cooking school I became intrigued with her life. I thought it would be interesting for you to hear all about it. She has such a wonderful story, and when she speaks of her late husband Howard, you can hear the love in her voice. 

To see any of todays' show notes head over to foodcraftsmen.com/26 

If you would like to support The Food Craftsmen as a patron of the show, I would like you to visit foodcraftsmen.com/patron

As always you can leave a voice message or an email by visiting foodcraftsmen.com/speakup.

The Weezie Mott Cooking School

 

Gluten Free Baking Mixes | Culinary Institute of America grad Mark Hettzel of Moon Rabbit Foods | Call in 850-FOOD-USA ep. 25
26:07
2017-09-26 14:37:27 UTC 26:07
Gluten Free Baking Mixes | Culinary Institute of America grad Mark Hettzel of Moon Rabbit Foods | Call in 850-FOOD-USA ep. 25

Welcome to The Food Craftsmen ep.25

Call into the show and leave a voice message at 850-FOOD USA or you can leave me an email at foodcraftsmen.com/speakup

 

Join Culinary Institute of America grad Mark Hettzel and me as we discuss what it takes to launch a successful gluten-free product line. Moon Rabbit Foods is from Asheville NC and they have some outstanding gluten-free baking mixes for you at home. For show notes and resources from todays show foodcraftsmen.com/25

 

Head over to Foodcraftsmen.com/speak-up to leave a voice message, or an email.

To get your hands on some of these amazing gluten free baking mixes you can go right here on Amazon.

 

 

Amazon links are affiliate links.

From Shark Tank To BBQ Pit Part 2 | Heath Hall of Pork Barrel BBQ Call in 850-FOOD-USA ep. 24
28:50
2017-09-26 14:37:27 UTC 28:50
From Shark Tank To BBQ Pit Part 2 | Heath Hall of Pork Barrel BBQ Call in 850-FOOD-USA ep. 24

The Food Craftsmen Podcast is supported SOLELY by listeners like you. Go to Foodcraftsmen.com/Patron to see how you can support the show.

 

Welcome to The Food Craftsmen episode #24

Heath Hall of Pork Barrel BBQ shares with us what happened after being on The Shark Tank. 

What marketing technique got them in Cosmo magazine, and in Jay Lenos' monologue. 

They have won tons of BBQ contests so they're the real deal when it comes to making barbeque. 

 

You can visit porkbarrelbbq.com or get their great sauces on Amazon 

Great Articles on Food Craftsmen.com:

Become Part of the show, Call in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

From Shark Tank To The BBQ Pits | Pork Barrel BBQ Heath Hall Part 1 |ep23
26:14
2017-09-26 14:37:27 UTC 26:14
From Shark Tank To The BBQ Pits | Pork Barrel BBQ Heath Hall Part 1 |ep23

Welcome to The Food Craftsmen episode #23

Hey there Food Craftsmen. How The heck are ya?

This week Heath Hall shares with us how he, and Brett Thompson, started in the BBQ business, and how they prepared to appear on ABCs' "The Shark Tank".

 

Our interview was so great I decided to split it up into two shows. 

 

For Show Notes: http://foodcraftsmen.com/23

 

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Brett Aube of Conundrum Granola in Portland, OR ep 22
28:31
2017-09-26 14:37:27 UTC 28:31
Brett Aube of Conundrum Granola in Portland, OR ep 22

Welcome to The Food Craftsmen ep.22

Brett Aube of Portland, OR began making his granola as a way to satisfy his need for a great granola that couldn't find. Conundrum Granoli is handmade in small batches, in flavors you don't normally see in the store. My Favorite happens to be the maple bacon praline. 

Find all of todays show notes at www.foodcraftsmen.com/22

Be part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Support the show by shopping at www.amazon.foodcraftsmen.com. Get the great Amazon shopping experience, I get a small commission and it doesn't cost you a penny more. 

www.amazon.foodcraftsmen.com

Scott Eirinberg of The Reluctant Trading Experiment Part 2 ep21
18:29
2017-09-26 14:37:27 UTC 18:29
Scott Eirinberg of The Reluctant Trading Experiment Part 2 ep21

The Food Craftsmen Podcast is SOLELY supported by listeners like you. Go To Foodcraftsmen.com/patron to see how you can support the show

 

Welcome to The Food Craftsmen episode #21

 

This is PART TWO of my interview with Scott.

 

Scott Eirinberg started his own business in the children's furnishing world. Well that blew up big and he then had some free time on his hands after selling it to Crate & Barrel. 

So what does he do next, he reluctantly joins forces with his old friend Divakar to bring in Tellicherry peppercorns into the US. 

 

Scott has been looking to add to his catalog. He found that naturally in Salt. Flakey White Icelandic Sea Salt to be exact. 

 

I had such a fun time talking with Scott that we went long. So I decided to break this interview up into two parts. This is part 2

 

If you enjoy this show and want to show some support go to www.amazon.foodcraftsmen.com and shop for your favorite things. I receive a small commision and it does not cost you one penny more. 

 

Be part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Scott Eirinberg of The Reluctant Trading Experiment part 1 ep20
21:32
2017-09-26 14:37:27 UTC 21:32
Scott Eirinberg of The Reluctant Trading Experiment part 1 ep20

Welcome to The Food Craftsmen episode #20

Scott Erinberg started his own businees in the children's furnishing world with The Land of Nod. Well that blew up big and he then had some free time on his hands after selling it to Crate & Barrel. 

So what does he do next, he reluctantly joins forces with his old friend Divakur to bring in Tellicherry peppercorns into the US. 

I had such a fun time talking with Scott that we went long. So I decided to break this interview up into two parts. 

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Ben Atkinson of The Dry Gourmet call in 850-FOOD-USA ep19
25:24
2017-09-26 14:37:27 UTC 25:24
Ben Atkinson of The Dry Gourmet call in 850-FOOD-USA ep19

Ben Atkinson took on the challenge of creating a zero alcohol wine that you can use in your cooking. It looks a bit different than your normal wine, it comes in powder form.

Be part of the show by calling in at: 850-366-3872 (850-FOOD-USA), or on speakpipe: https://www.speakpipe.com/ryankparker

Lisa Curtis of Kuli Kuli ep18 | Call in at (850) FOOD-USA
26:10
2017-09-26 14:37:27 UTC 26:10
Lisa Curtis of Kuli Kuli ep18 | Call in at (850) FOOD-USA

Welcome to The Food Craftsmen episode #18

Lisa Curtis of Kuli Kuli shares how she is trying to change the world through her Kuli Kuli Bars and other products.

www.kulikulibar.com

Be part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Support the show by shopping at amazon.foodcraftsmen.com. Get the great Amazon shopping experience. I get a small commission, and it doesn't cost you a penny more. 

Twitter: @foodcraftsman

We're Back! Season 2 Preview Call In at 850-food-usa S2e17
10:01
2017-09-26 14:37:27 UTC 10:01
We're Back! Season 2 Preview Call In at 850-food-usa S2e17

I spend a few minutes previewing what is coming up on Season 2 of The Food Craftsmen. We are super excited to have a few guests lined up already for the new season. I hope you check them out. 

I also have a new reader survey up for you to help make The Food Craftsmen even better. Simply go to www.foodcraftsmen.com/survey14

Be part of the show by calling in at: 850-FOOD-USA

or leave a voice message on speakpipe: https://speakpipe.com/ryankparker

Thank you for listening to the show, it means a great deal.

Want to help support the show? 

Go to www.amazon.foodcraftsmen.com and get the great amazon shopping experience, I get a small commission on your purchases, and it doesn't cost you a penny more. 

What the Government Shutdown Means for you. Leave your feedback at 850-366-3872
16:27
2017-09-26 14:37:27 UTC 16:27
What the Government Shutdown Means for you. Leave your feedback at 850-366-3872

Welcome to The Food Craftsmen episode #15

This week I talk about how the government shutdown has effected various food programs and possibly your small business.

Coco Guilhem of Maison De Monaco: not your ordinary strawberry jam
23:54
2017-09-26 14:37:27 UTC 23:54
Coco Guilhem of Maison De Monaco: not your ordinary strawberry jam

Maison de Monaco focuses on fruit first preserves with hints of herb and flower. Coco has developed her low-temperature technique to maintain the fresh flavor and reduce the amount of sugar she needs to make her preserves taste just perfectly. The copper kettle she uses to make each batch of her preserves distributes the heat evenly and thickens the preserves naturally.

Coco has some great recipe ideas as well. Spoon it over your favorite ice cream, fold it into a delicate crepe, but I can only imagine that it would be fantastic over some toasted gluten-free bread from Bread SRSLY.

One resource Coco feels everyone needs to be successful in their own business is education. She wants you to be wise with your money, know the market, and go out there and fill the market need with a great product.

You can order these sweet preserves online in a sampler pack if you wish, or if you are in the Northern California area head over to Whole Foods and buy them in the grocery section.

"Risk it all"- Ruby Duke interview Excerpt
03:48
2017-09-26 14:37:27 UTC 03:48
"Risk it all"- Ruby Duke interview Excerpt

Ruby Duke From Raven & Boar Farm | Call In 850-FOOD-USA
37:29
2017-09-26 14:37:27 UTC 37:29
Ruby Duke From Raven & Boar Farm | Call In 850-FOOD-USA

Welcome to The Food Craftsmen episode #14

Ruby Duke shares with us the origins of Raven and Boar Farm, and their expansion into the world of charcuterie.

Their Kickstarter ends on 10/06/13.

Raven and Boar Has a Kickstarter
09:29
2017-09-26 14:37:27 UTC 09:29
Raven and Boar Has a Kickstarter

Ruby and Sather Duke have set out to create a commercial kitchen on their farm to help them produce their very own charcuterie, and share that with other local business. 

One of the missions of The Food Craftsmen is to help those who are now starting out. Here is your chance to really make a change and get this venture off of the ground. Go to www.foodcraftsmen.com/ravenandboar to see their kickstarter page.

They are raising their small herds of pigs on the whey of local cheese producers in the manner that Italian pig farmers do. 

Remember to take action.

Kyle Schott Owner of Midwest Roots | Call in to the show 850-366-3872
26:23
2017-09-26 14:37:27 UTC 26:23
Kyle Schott Owner of Midwest Roots | Call in to the show 850-366-3872

Welcome to The Food Craftsmen episode #12

Kyle Schott Founder of Midwest Roots is here to help small food production companies get into stores and scale their business. This allows the producers the opportunity to focus on what they do best, create awesome food.

Kyle works very hard at selecting products she loves, and creates a very personalized, hands on experience for her clients.

You can learn more by heading to Midwest Roots to see the products Kyle and her crew are currently handling.

Be part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Supporting the show is super easy. Go to www.amazon.foodcraftsmen.com and get that great amazon shopping experience. I make a small commission on every purchase, and it doesn't cost you a penny more. 

Music by Kawehi

Cover "come on in my kitchen"

http://foodcraftsmen.com/q28l

By her album here: 

http://foodcraftsmen.com/39tk

Drakes Bay Oyster CO Closing? GO TO foodcraftsmen.com/contactus to be part of the show!
21:19
2017-09-26 14:37:27 UTC 21:19
Drakes Bay Oyster CO Closing? GO TO foodcraftsmen.com/contactus to be part of the show!

Making Artisanal Pasta Dario Barbone Baia Pasta | Be Part of The Show (850) FOOD-USA
34:22
2017-09-26 14:37:27 UTC 34:22
Making Artisanal Pasta Dario Barbone Baia Pasta | Be Part of The Show (850) FOOD-USA

Dario and Renato, both from Italy, decided they wanted to return the art of pasta making back to its roots. 

Dario is a cancer researcher by trade, while Renato grew up in the food world. Renato Sardo is the former Director of Slow Food. 

From Baiapasta.com

Our Story

Baia Pasta is an Oakland-based artisan food company founded by Renato Sardo with Dario Barbone. Both Renato and Dario were born and raised in Piemonte, a region in Northwestern Italy. 

The seed for BAIA Pasta started when Renato learned that most Italian pasta is made from American and Canadian wheat that is shipped to Italy, made into pasta, and then shipped back. 

After a few years of study, Renato extracted enough wisdom from the Italian maestri to start extruding his own pastasciutta made from all sorts of grains from local farms.

Be part of the show by calling in at (850) FOOD-USA

To help support the show simply go to amazon.foodcraftsmen.com and get that great Amazon shopping experience. I get a small commission, and it doesn't cost you a penny more. 

Bread SRSLY From Bike to Full Blown Gluten-Free Bread Bakery- Recommend your favorite Artisan 850-366-3872
24:39
2017-09-26 14:37:27 UTC 24:39
Bread SRSLY From Bike to Full Blown Gluten-Free Bread Bakery- Recommend your favorite Artisan 850-366-3872

Bread SRSLY From Bike to Full Blown Gluten-Free Bread Bakery- Recommend your favorite Artisan 850-366-3872

Like you heard in the Two Mamas interview, love can make you do some seriously crazy things. Well, Sadie Scheffer of Bread SRSLY had a mad crush on a guy while in college. He soon found out he was gluten intolerant. So what did she do. She learned how to make a ton of great gluten-free treats for him, hoping to woo him? Did it work? Listen to the show and find out.

Resources:

Two Mamas Vegan Kitchen. How They Started From 'Scratch' Call in Toll Free From your Cell: 850-FOOD-USA
25:44
2017-09-26 14:37:27 UTC 25:44
Two Mamas Vegan Kitchen. How They Started From 'Scratch' Call in Toll Free From your Cell: 850-FOOD-USA

Two Mamas Vegan Kitchen. How They Started From 'Scratch' Call in Toll Free From your Cell: 850-FOOD-USA

Welcome to The Food Craftsmen episode #08

Jules and Jess while at a meditation retreat. After a few awkward "hellos" they hit it off, baking their first batch of apple pies for a fundraiser. 

These two strong women definitely apply their social values into their business. They believe food should be affordable to everyone, and have set up special payment opportunities to put their money where their pies are. 

Pies aren't the only thing they do. They're now a full-fledged bakery. With a weekly 'CSA' style program that delivers amazing oven treats right to your door.

Find out how they went from their 'humble pie' beginnings to serving the greater Bay Area with their baked goods.

Hear what's next for them as they share their story of love, baking, and social responsibility on this episode of The Food Craftsmen

For complete show notes and links to topics discussed, go to www.foodcraftsmen.com/08

To visit Jess and Jules directly, go to www.foodcraftsmen.com/twomamas

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Music by Kawehi

Cover "come on in my kitchen"

http://foodcraftsmen.com/q28l

By her album here: 

http://foodcraftsmen.com/39tk

Making Amazing Pizzas with The Baking Steel- Call in 850-FOOD-USA
24:38
2017-09-26 14:37:27 UTC 24:38
Making Amazing Pizzas with The Baking Steel- Call in 850-FOOD-USA

Welcome to The Food Craftsmen episode #06

Andris Lagsdin has a passion for creating awesome pizzas at home. With a bit of inspiration from the books Modernist Cuisine, he reached back into his family steel business to create a modern version of the "pizza stone". 

The Baking Steel allows you to "create the crust you crave" right in your own home ovens. The best part, you don't have to worry about it breaking.

Andris shares how Kickstarter and the devotion people have for amazing pizza helped him launch this great business.

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Music by Kawehi

Cover "come on in my kitchen"

http://foodcraftsmen.com/q28l

By her album here: 

http://foodcraftsmen.com/39tk

Three Grandmothers Set to Change the State Of Michigan With Their Family's Cherry Recipe
22:32
2017-09-26 14:37:27 UTC 22:32
Three Grandmothers Set to Change the State Of Michigan With Their Family's Cherry Recipe

Support the show by shopping at www.amazon.foodcraftsmen.com. Get the great Amazon shopping experience. I get a small commission, and it doesn't cost you a penny more.  If you want Cherries, look no further than this Herkner family Cherry recipe for success. Lynda Herkner, Judy Harmon from Herkner's Old Fashioned CherryGoodness of Traverse City, MI share with us how they decided to help out the MI economy by bringing their family recipes to market.

Located in Traverse City, MI, which is arguably the cherry capitol of the world, these three awesome grandmothers decided it was time to change careers and to put others back to work in the state of Michigan.

Our dream became an "ah ha" moment. We three grandmas, who are sisters from the Herkner family of Traverse City, could make cherry topping with our parents' recipe that we sold at our roadside stand on our cherry farm when we were kids.

There is a lot of great information in this interview, especially how to work with State Colleges who have product development centers, and will help you build your business for free.

The Herkner sisters believe their cherry topping is not for ice cream alone. Check out their recipe for BBQ Baby Back Ribs.

H.G. Sausageworks Owner Jered Greenwald, San Diego CA call in to the show at 850-food-usa
27:41
2017-09-26 14:37:27 UTC 27:41
H.G. Sausageworks Owner Jered Greenwald, San Diego CA call in to the show at 850-food-usa

Welcome to The Food Craftsmen episode #4

Jered Greenwald a good friend of mine from The Culinary Institute of America shares how he has gotten started with handmade sausage from heritage breed pigs and created H.G. Sausageworks.

If you want show notes or links to anything in this episode go on over to www.foodcraftsmen.com/04 and check it out.

Become part of the show by calling in at:

850-366-3872 (850-food-usa)

or on speakepipe:

https://www.speakpipe.com/ryankparker

Music by Kawehi

Cover "come on in my kitchen"

http://foodcraftsmen.com/q28l

By her album here: 

http://foodcraftsmen.com/39tk

The Good Food Awards Are Coming To Town, Enter NOW!
31:10
2017-09-26 14:37:27 UTC 31:10
The Good Food Awards Are Coming To Town, Enter NOW!

The Good Food Awards Deadline is quickly approaching....

Sarah Weiner stops by to share news about The GoodFood Awards 2014. A food celebrity filled night dedicated to bringing honors to the people creating amazing food products throughout the country. Those scheduled to appear are the likes of Alice Waters, Nell Newman, and many more.

The GFA's want to bring awareness to those who are producing great food.

The deadline to enter is July 31, 2013 with the awards being announced on January 17, 2013 in an "Academy Awards" style event. Past winners have seen their sales skyrocket, even though it's an honor just to be nominated.

If you are enjoying this, sign up for our newsletter. It's free and you'll be kept up to date with everything from The Food Craftsmen. * indicates required Enter your Email  *

Official Language From The Good Food Awards:The Good Food Awards is excited to announce the launch of its fourth year with a call for entries July 1-31!

The Good Food Merchants Guild invites food producers from across the country to submit their beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, spirits and – new this year – oils.

A blind tasting with 150 producers, chefs and food writers will determine which products become the 2014 Good Food Award winners. The catch: everything must be produced with a commitment to environmental and social responsibility. This means eliminating the use of synthetic inputs, ensuring supply chain transparency, and supporting local economies.

A short online entry form and a guide to the sustainability criteria are available at goodfoodawards.org from July 1-31. The entry fee is $60, which goes to cover the cost of sorting, storing and transporting an anticipated 1,800 entries. Or, to receive a free entry and become part of an emerging network of tasty, authentic and responsible businesses, join the Good Food Merchants Guild. The Guild distinguishes and unites mission-driven craft food businesses. To learn more, visit goodfoodmerchantsguild.org.

All winners will be honored at a gala awards ceremony with Nell Newman and Alice Waters, sell their wares at the 30,000-person Good Food Awards Marketplace in the iconic San Francisco Ferry Building, and proudly display the Good Food Awards Seal all year long. Last year’s 114 winners also received some unexpected perks, from media coverage in 200 outlets nationally, including Food & Wine, the San Francisco Chronicle, Washington Post, and Atlantic Monthly, to product marketing opportunities at events such as the International Association of Culinary Professionals Expo and the New York City Food Book Fair. Winning businesses also reported significant sales increases, which in the case of one chocolatier reached 400%.

Casa De Chocolates: Berkeley's Chocolates With International Flair- Call in 850-FOOD-USA
19:03
2017-09-26 14:37:27 UTC 19:03
Casa De Chocolates: Berkeley's Chocolates With International Flair- Call in 850-FOOD-USA

 Casa de Chocolates is unique in their view on chocolates.

Arcelia Gallardo is the founder of the chocolate company and wants to highlight pre-columbian culture and the flavorsshe grew up with in her home. In today's show hear how Arcelia is working to bring chocolates from mexico to market in the US for fine chocolatiers to use. She has travelled extensively to Europe to learn her craft.

 

Arcelia also shares with us why she thinks the San Francisco Bay Area is great for artisan producers of all kinds.

I was so happy to get to talk with her and hear this wonderful story. Please take a moment to see her full collection of chocolates online and order directly from Casa De Chocolates.

If you liked this episode of The Food Craftsmen go into iTunes and search "Killer Food with Ryan Parker" and enjoy over 30 episodes of similar content.  

If you have someone you'd like to recommend to be on The Food Craftsmen show, please dial 850-FOOD-USA 

 

SOW Juice SF Fills The Niche of Fresh Juice. The Founders Are Fearless
25:55
2017-09-26 14:37:27 UTC 25:55
SOW Juice SF Fills The Niche of Fresh Juice. The Founders Are Fearless

 Fresh Juice was missing in the Bay Area, SOW (pronounced SO) is here to save the day.

Luisa Alberto isn't your typical twenty or thirty something,she has been involved in start ups and entrepreneurial world for the longest time. She started with Blue Bottle Coffee the Bay area. She moved on to help bring Good Eggs to life as well.

Her high school counselor told her to become a women's sports coach, but she had bigger plans. She's just damn fearless, and I love fearless. 

Inspired to move across the country by a season of MTV's The Real World, this New Yorker has made good on the trek.

Derek Castro is who I dubbed the "Juice Sommelier" and Luisa's very capable partner.

 

 

 

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CJ's Toffee Talk
24:20
2017-09-26 14:37:27 UTC 24:20
CJ's Toffee Talk