With decades of combined experience in the industry, Chef Pete and Chef Bell discuss the various career options available to aspiring chefs, including catering, personal chef services, culinary education, and more.

Throughout the episode, they provide valuable insights on the challenges and rewards of each path, offering practical advice and tips for those looking to pursue a career in the culinary arts. They also share their personal experiences, from traveling the world to hone their craft to working with high-end clients.

Whether you're just starting out or a seasoned professional, this episode of Raw Ingredients is a must-listen for anyone interested in a career in the culinary world. So tune in, relax, and join Chef Pete and Chef Bell as they explore the many different paths that can lead to a successful and fulfilling career in food.

In this episode, Eric shares his journey as a chef and entrepreneur, from running hotel restaurants to creating one of the most innovative restaurant groups in Alabama. Listeners will hear about Eric's passion for bringing diverse flavors and techniques to the table and how he incorporates his multicultural background into his cooking.

As two chefs who are committed to creating unforgettable dining experiences, Eric and Pete discuss the art of menu planning and the importance of using fresh, locally-sourced ingredients. The conversation also touches on how to create a dining experience that not only tastes great but also tells a story and creates a lasting memory.

Throughout the episode, the discussion also delves into Eric's unique approach to hospitality and how he creates a warm, welcoming atmosphere for guests. Listeners will learn about the challenges of running a restaurant group during a pandemic and how Eric has adapted to the changing landscape of the industry.

So join Chef "Panini" Pete Blohme and Eric Rivera on this delicious journey as they explore the raw ingredients of culinary excellence on the Raw Ingredients podcast.

No, on this week's Raw Ingredients Podcast, Chef Pete sits down with Masterchef finalist Monti Carlo, who we are reasonably assured is not a region in Monaco because of the amazing journey she will take you and Chef Pete on in this episode. From auditioning to Masterchef to earn basic scale pay (about $50, FYI) to ascending the culinary heights to becoming an advisor to the prestigious James Beard Association.

Chefs Monti and Pete will talk perseverance, hard work, fusion cooking, her upcoming book about inclusivity in the culinary world and why you should always split a pair of 8s on the blackjack table … (okay, admittedly, not the last one, but the writing staff here had this whole gambling metaphor with the other Monte Carlo riff and when it turns out that it wasn't that Monte Carlo … you get it, right?)

Regardless of what you're looking for, you can bet it all on this week's Raw Ingredients Podcast to satisfy your hunger for the perfect podcast.

https://www.instagram.com/themonticarlo

Are you mired in a moor of mediocre? Do you long for the glories and triumphs of days past but lack the knowledge and know-how you need to make everything old new again? Well, listeners, you're in luck this week because for the low, low cost of … well, absolutely nothing … on this week's Raw Ingredients Podcast, Chef Pete has an off-the-menu special that is tailor-made to satisfy your appetite for amazing advice - it's the charismatic and riveting Kayla Robison, the chef and culinary influencer that was the driving force behind pushing the renowned Arnold's of Cincinnati from the plateau it found itself on for years into an enigmatic eatery celebrating a brand new heyday.

Chef Kayla and Chef Pete will give you the recipe for revitalization that you crave - with such daring ingredients including the classic rebranding, the mildly difficult menu redesign, the crowd-pleasing community outreach and so much more - no matter what your vocation may be, the tips, tools and tricks the chefs will prepare for you this week will be a constant staple for you and your business.

So, don't you want to listen in and figure out how to step your game up from "Meh" to "Mmmmm" - of course you do. Grab your plate and settle in for a heaping helping of this week's Raw Ingredients Podcast - you'll be glad you save room for this much-needed meal of a show.

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Get Around Brown has … well … gotten around as a chef, caterer and restaurant consultant, so he has relevant and useful experience in almost every aspect of the industry and he and Chef Pete talk about his experiences, influences and the challenges facing the culinary industry today. Get Around's passion for the culinary arts certainly shines through during this entire episode, so grab a plate and hunker down for a heaping helping of this week's Raw Ingredients podcast.

https://www.instagram.com/getaroundbrown

https://getaroundbrown.com

https://getaroundbrown.com/social-media

We move the map from Eastern Europe slightly south to Lebanon this week, as Chef Pete sits down with Boston restaurateur and owner of Mike's City Diner Jay Hajj for a delectable dialogue about the importance of cultural heritage within the culinary world.

They'll chew the fat about the challenges of running a successful restaurant, spoon out advice for aspiring chefs and even indulge in a little name dropping with some of Jay's remembrances of cooking for some top-notch celebrities like Taylor Swift and Mr. Six Degrees of Separation HImself - the great Kevin Bacon. Was Swift served swiftly? Did he serve bacon to Bacon? You'll have to listen to find out.

This week's episode is a delightful little morsel so be ready to have your auditory appetite whetted with this week's Raw Ingredients podcast.

https://www.instagram.com/jay.hajj/

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https://www.amazon.com/Beirut-Boston-Cookbook-Rags-Restaurants/dp/1624143423

https://www.mikescitydiner.com/

Get ready for an all-encompassing conversation about the importance of seasonal and local produce, regional herbs and spices you'll want to stock your pantry with. They'll also discuss how challenging bringing another country's cuisine to the American table can be, as well as the cultural significance of being able to celebrate the cuisine of your homeland.

So, grab a plate and get ready to tuck in for this week's Raw Ingredients Podcast.

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From learning the craft at legendary culinary haunts that included Le Jardin and The Greenhouse to owning his own successful restaurant and catering business, Chef Mike certainly know his way around a kitchen and is known for his culinary artistry, his willingness to innovate and try new things, and his stick-to-it-ive-ness that has helped him persevere throughout his storied career. You'll enjoy hearing his inspirational insights and sensational stories as he and Chef Pete talk about what it takes to go the distance in the crazy culinary game.

So, tie that napkin around your neck, listeners, and get ready for a heaping helping of this week's Raw Ingredients Podcast.

https://baywaycatering.com/

https://www.terryjaymes.com/

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Chef Pete and Chef James will take you on a tonal trip through Chef James' life and career where you'll learn that you can't shortcut the seasons of your life where you're meant to grind it out - it's that grinding that gives us the finished, polished edges that make us better than we were. They'll also focus on earning respect through a method that sounds simple but is not the path for the lazy and undedicated - it's called work, hard work and showing your team that you aren't afraid to trudge down into the trenches and muck in with them.

So, get ready to be given a lifetime's worth of lessons from the Chef who is Bringing Sexy Back and Good Work Ethic Back - you know you're gonna wanna dig in on this week's episode.

https://www.instagram.com/jamesbriscione/?hl=en

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Mike has run the gamut of the gastronomical game so when he talks, he means business (and having an actual business degree from Fordham doesn't hurt there either). While we normally get to chew and chat with current chefs and culinary characters, Mike's conversation with Chef Pete shows us that sometimes even our podcast has to come out of the kitchen once and a while and see the larger world that is the complete culinary industry - and Mike's long and winding journey to where he is now is an amazing look at achieving your dreams and being open to where the world may take you, which, in his case, meant a nice Italian excursion that you'll be glad you go to enjoy.

Because a restaurant isn't just a restaurant - like Mike tells us, it's every business out there all rolled up into one so this episode is a full five-course meal for each and every eager entrepreneur out there to taste and enjoy,.

And, last but certainly not least, we want to be sure to announce that Chef Pete's new book "Spatula Success" has hit the shelves so visit chefpaninipete.com to find out more about this terrific tome that you will be delighted to devour.

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On this week's episode of The Raw Ingredients Podcast, we chew the fat with the famous fan favorite Chef Kelsey, the first Southerner to bring home that coveted TV title. From her start in high-end catering during her teenage years (including solo catering an entire wedding at the age of 15) and graduating from the Culinary Institute of America to working at some of New York City's marquis Michelin-star eateries like Cafe Boulud under Gavin Kaysen and Dovetail with John Fraser, her gastronomic grounding in Southern cuisine pairs perfectly with the classic French techniques she has learned along her journey to create nouveau food forms that never fail to please.

She's currently the Queen of Cuisine in Dothan, Alabama, with her catering company, Kelsey Barnard Catering and restaurant KBC, nestled in the historic downtown area. With a book coming out soon and a new restaurant idea coming to fruition, we're lucky to have her get to chat here with Chef Pete, as the two discuss one of the keys to having a solid career and life: it's not about how you look to others, it's about doing the job and doing it right.

So, "Bonjour" and "Hey, y'all," come listen in and load up on all the fixins in this week's Raw Ingredients Podcast.

The nick-name "Gorilla" was given to Rich Bacchi by his dad. "I've always been a little bigger than normal!" Says Rich. His name, his personality, and his food are all large and in charge! 

Rich Bacchi, a native Pacifica resident, comes from a long line of restaurateurs. His family owned and operated a restaurant just down the street from where Gorilla BBQ stands today. You could say he was raised to have his own spot and cook/BBQ some amazing food! Gorilla Barbeque LLC was officially established by Rich in 2006. 

As mentioned above Rich's parents owned a restaurant (which was a Mexican restaurant). All the way back since Rich can remember he was working at his family owned restaurant. The workforce consisted of his siblings, cousins, and the leaders were his mom and aunt. Because of his restaurant background his friends would always choose Rich as the one to cook. Most of the time his food of choice to cook would be BBQ. 

The restaurant business was not Rich's career of choice. Rich started out working for Track Magic traveling the country prepping and building racing go-carts. Rich started out as screwing in bolts to leading the team. While doing this Rich would BBQ for the team during events and such. However, once the company's owner passed Track Magic met its demise. Shortly after Rich's parents became ill and Rich needed to be closer to home. The train-car that now is the home of Gorilla BBQ became available and not knowing what he was going to use it for Rich bought the train-car. Then during a conversation with one of his friends the idea was born for Rich to open up a BBQ joint in the train-car. 

Specific topics that Pete and Gorilla talk about in this episode are: 

• Be nice to the public. Teach your people to be nice to people. The small things matter. Overly communicate to your customers so they know what is going on and do not make assumptions. When customers make assumptions they are normally bad. You have to read your guest and tend to their needs. A hostess can walk people to a table, a bar tender can make great drinks, a server can get the order perfect, but can we make people feel welcomed? That is what makes restaurants great. 

• Consistency is key. It all starts with setting standards to say "I can't allow this because it will hurt the business. Set standards and train your leaders to make sure all the employees live up to that standard. Even when employees say they can make it better and they change something it will hurt even if it's good people will come in and say this isn't what I get it's different. People do not like change. Mastery is doing the same thing day in and day out. 
• How to overcome the struggle of COVID-19. Things like price increase of products, less staff, taking care of your facility (all good operators had clean facilities before COVID)

That is just a glimpse of todays episode of "The Raw Ingredients" you will definitely want to listen to this conversation between Rich and Pete. 

Links: 

Connect with Rich: Instagram Facebook GorillaBBQ 

Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION

Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Trina is the chef/owner of SE7EN BITES in Orlando, Florida with her wife VA. SE7EN BITES servers southern nostalgic food with a modern twist. 

Trina's Grammie was the first person to introduce her to cooking/baking when she was very young. However, cooking was never anything other than a hobby for Trina. Trina's love was for the Spa industry and Trina was in the Spa industry for 21 years. Trina love the Spa Industry the entire time she was in the Spa Industry. The last 5 years Trina was in the Spa Industry she traveled the world opening multi-million dollar spas. 

Towards the end of Trina's time in the Spa Industry she had her first child and being gone two to three weeks at at time with a new born was not feasible. While Trina would be doing beings nails and such she would hear about people struggling to find a good restaurant to cater their event or family gatherings. Around 2010 Trina went back to school to be a cook to learn the nitty gritty fundamentals on top of already knowing how to cook well. Her dream at this point was to be a private chef once she completed culinary school.

Through the early part of Trina's culinary story Pete and Trina discuss the age old argument of should you go to culinary school or not and the things that Trina did that other people questioned because her age. Things like internships and externships in different kitchens learning all the could. Trina and Pete talk about the importance of growing your skill set and letting go of your ego to just do whatever it takes to be the most qualified you can be. 

Trina graduated culinary school with a culinary degree, a baking and pastry degree and a restaurant management degree. After graduating Trina already was doing catering for three commercial accounts to sell desserts for, therefore was renting space in a commercial kitchen (which was very expensive). Trina's girlfriend (now wife) talked Trina into renting out her own little space because it would be the same cost to get her own space set up and this would allow them to take on a couple more clients. After Trina and her wife VA rented out their own space and began to build the place out VA says to Trina, not only could you do catering orders but let's just add a counter and we can serve people who walk in. That is how SE7EN BITES began. 

Trina's wife VA has had fourteen years of experience in the restaurant industry working for the Carrabba's Outback Group training all the proprietors of how the kitchen was ran. Through the conversations Triana and VA had while creating SE7EN BITES was that you can be successful in the restaurant industry if you will just hang onto the fundamentals of business. You can have great food and go broke because you do not know how to balance a budget. 

This is just two highlights of many highlights of this episode that you do not want to miss out on. Share this episode with an up and coming chef or even a seasoned chef. Everyone will benefit from today's episode of "The Raw Ingredients" 

Connect with Trina: Instagram, Facebook,

SE7EN BITES: Website, Instagram, Facebook , Twitter, Goldbelly 

Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION

Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

In 2011 he was crowned the King of American Seafood by winning The Great American Seafood-Cook-Off and became the national spokesperson for Alabama Seafood, American Sustainable Seafood, Gulf Seafood and the NOAA. As the winner he traveled the country educating the Americans about the benefits of sustainable seafood. As Chairman of the Alabama Seafood Marketing Commission, Chef Smith is proud to be a part of the great work being done to promote Alabama Seafood and Chef Advocate for Wild American Shrimp. He also works closely with The James Beard Foundation as a Boot Camp for Policy and Change Alum, supporter of James Beard Foundation's Smart Catch Sustainable Seafood program, and Scholarship Programs.

Chef Smith is best known for his appearances on Seasons 14 and 16 of the acclaimed Bravo television cooking competition show, Top Chef. With a top ten finish and fan favorite support he proud of his competitive efforts and has high hopes for the future. 

Pete and Jim on this episode talk through Jim's unique experiences in the food industry and how that gives him the edge in the industry. Pete and Jim open up talking about how Jim's time as the Governor's Chef taught him how to be organized and efficient as a cook since Jim would at times be cooking for hundreds of people and have to cook prep the food by himself. Jim gives insight on how executive chefs can stay organized and also, teach their staffs to be organized and lead the way rather than the executive chef handling everything organization wise because one person handling all of that is not going to be scalable as you grow as a business. When you have more people on the team the more chaotic it gets, therefore you must be meticulous in the kitchen if your restaurant is going to succeed long term. 

Pete and Jim also discuss opening a restaurant and how Jim was his own investor by cashing out on many assets he had and how that freed him up to run his restaurant the way he desired and knew best. With that though there was great risk and Jim and Pete gives insight to those who are looking to open a restaurant how that process should look as you create a game plan for your restaurant.  

Connect with Jim: Instagram, Website

The Hummingbird Way: Website, Instagram,

Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION

Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

On today's episode of The Raw Ingredients Pete talks to his good friend Brian Duffy. 

Brian is from Philadelphia, Pennsylvania and has been working in the food industry since he was 14 years old as a dishwasher and busboy at a small restaurant called Castles. 

Brian graduated Culinary School in 1994. Brain has opened over 100 restaurants across the country, been on multiple television shows (currently the host of Food Network, "Opening Night"), traveled the world, has cooked for the U.N. and that is just the beginning. 

Now Brian is a restaurant consultant who helps restaurants get better around the world. 

Brian and Pete talk about the lessons that Brian has learned from over 35 years of being in the restaurant business and the last 10 years being a consultant to restaurants around the world. 

"Across the country I see people who want the title (of executive chef) on the chest but do not want the responsibility that comes with that"

Specific topics that Brain and Pete talk about are: 

• Educate ALL your employees. Walk everyone through the different processes, share as much information as you can with everyone."Your restaurant/organization should not fall apart if you're not there."
• Choosing not to do everything but the right things
• Budgeting for your organization 
• Hiring the right people 
• Creating a healthy culture 

"Stay Hungry, Stay Invested, Continue to Grow. Use things like podcast, books and the most important thing—always share that information you learn." 

In addition, we answer the following questions: 

• How to adapt 
• How to get over ego and pride 
• How to build relationships within the industry 
• How to create tight knit, effective teams  

"No matter how high in rank you are, no matter if it's washing the dishes or sweeping the floor you have to stay plugged in." 

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Connect With Brian: Website, Instagram , Facebook , Podcast , Tik-Tok , Cameo

Brian's Consulting Services: Duffified Expirence Group 

My World Chef: Website, Instagram 

Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION

Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Chef Rose is a Food Network/TV personality & serves as a national brand ambassador for Nissan USA and Big Green Egg. Rose is also the founder and creator of the TLC Experience (Tastings • Libations • Cigars), where he partners with spirits and cigar companies to create extraordinary dining experiences. Recently, he has been named as a brand ambassador for Davidoff/Camacho Cigars.

Since Lupe Tortilla first opened in Addicks, Texas in 1983, the concept has had an unwavering focus on providing excellent food and service to customers with their delicious and unique style of Mexican food made from scratch. With almost 20 locations, dishes are still made to order at each restaurant, and Lupe Tortilla strives to always provide the best food for the best price. The company focuses on offering rewarding employee programs and opportunities for growth, which enable it to be a sought-after workplace. Chefs and owners Judson and Peter Holt have extensive experience and background in hospitality, and both hold degrees from the prestigious Culinary Institute of America. This allows them to maintain integrity and taste throughout their locations, food and atmosphere. 

Blankenship was named deputy commissioner of the ADCNR in March 2017 and acting commissioner in May 2017 following the resignation of N. Gunter Guy Jr. Alabama Governor Kay Ivey appointed Blankenship to the role of ADCNR commissioner in August 2017.

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With my athletic background and my passion for food I was able to combine that over my years of playing to create meals to help me achieve my goals. Through trial and error in cooking I learned how to subtract calories out of some of my favorite meals but keep the flavor. Playing days are over however I am still into fitness and taking care of my body.

I spent the last year traveling and learning new recipes and flavor profiles to bring back to the kitchen.

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PhreshPlate was soon born after that. I have brought some of my favorite recipes from my playing days and some of my favorite recipes from my travels. PhreshPlate the food truck will provide great tasting meals that are quick, healthy and convenient for the consumer.  PhreshPlate is here to help all those who are interested in reaching their fitness goals or those who are wanting something different from the normal food truck scene.

Marcotte has been in the restaurant business for 25 years, jumping right into the chaos at age 13 and never looking back. His father was a former Navy chef who ended up working in restaurants. Marcotte's help was needed in the dish pit one night, and he realized that was where fit in. 

He opened Tuckaway eight years ago – a 250 seat butcher shop and steak house. He recently branched out with Hop & Grind, which focus on craft beers and craft burgers. 

Marcotte said he learned a lot about the restaurant business by watching people ahead of him. From these people, he realized what he wanted to do and what he didn't want to do and created his own style. He also reads a lot of books, and he and Blohme discuss some of his favorites and what he's learned from them. 

Marcotte's style is to go the extra distance for his guests and focus on overall hospitality. He pays his employees well and focuses on food quality. The two restauranteurs discuss this and other important leadership skills. 

After losing his daughter to cancer, Marcotte also now focuses heavily on philanthropy and giving back to cancer research. Listen to learn more.

Hernandez worked in his parents' kitchen as a boy and knew that he wanted to work in the field for the rest of his life. His father encouraged him to get an education at the best culinary school he could find. Hernandez attended the Culinary Institute of America, and he feels the mentoring and education put him on the path to success.

Since then, he has made a name for himself in San Antonio, owning a catering business and a number of restaurants, with five more in the works, inspired by Mexico and focused on authentic Mexican food. Hernandez traveled through Mexico to learn about the food, culture, beverages and décor and became committed to that style. He strives to be the expert on Mexican food in his region of the United States, and that mission drives many of his decisions. 

Hernandez has also established Kitchen Campus, a permanent after-school culinary program for high school kids to learn about the restaurant businesses. His annual Paella Challenge has raised hundreds of thousands of dollars for the program in the past 10 years. 

Duncan, who is based in Birmingham, finished as the runner-up on season 8 of Food Network Star and was mentored by Alton Brown during the show's competition. With a background in parties and entertainment experiences that revolve around food, Duncan – the face of Martie Knows Parties – stepped out of her comfort zone while on the show. At the same time, she made a name for herself and her culinary abilities. 

Duncan was told by Bobby Flay to be the best advocate that she could for Alabama, and her books have done just that. Birmingham's Best Bites and Magic City Cravings feature some of Birmingham's best and most requested recipes. Duncan's third book, Alabama Cravings, was released in 2018. The book is a "road trip of food" from around the state of Alabama, featuring 97 recipes from restaurants from around the state as well as music and art. 

Listen as Duncan and Blohme discuss her culinary journey, her books, her crazy experience trying out for Food Network Star, and more. The interview was done during a book signing at Ed's so enjoy the off-the-cuff and live experience.

Duffy grew up in Philadelphia and worked a few kitchen jobs before going to culinary school at Philadelphia's The Restaurant School at Walnut Hill College. A few days after graduating he moved to the Florida Keys and worked in a restaurant for about a year. He then returned to Philly and worked under James Beard Award-winning Chef Jean Marie LaCroix at The Four Seasons. Since then, he has become a restaurateur and celebrity chef with his own shows on the Food Network (Opening Night) and Spike TV (Bar Rescue). 

Duffy said he had no idea what he was doing when he started and learned a lot of what he knows now through trial and error and mistakes. Now, he does a lot of consulting to help other restaurants figure out what they're doing wrong, using what he has learned over the years to help them turn things around and be successful.  

With a new Food Network show based on his consulting business, Duffy and Pete discuss what skills are needed to really make it in the restaurant business and processes chefs need to master to ensure efficiency. 

Duffy is also the father of two girls and makes sure they are up in time for school no matter where he is in the world. Listen to how he does it all this week.

This week, Panini Pete welcomes long-time friend and restaurateur John Conley to the podcast. In this episode, Conley discusses how he got into the profession – working at a deli at the age of 13 – and how his career has grown from there. He also compares the restaurant business with the profession of smoke jumping and how the structure of the latter helped him do better at the former.  

In his more than 30 years in the business, Conley has seen a shift in his priorities. He treats his employees like family and encourages them to find importance in their lives outside of their jobs. Listen to him describe this journey with Pete and why he thinks this aspect of his business and his life is so important.

Conley is well-known in Flagstaff and beyond for his restaurants Salsa Brava, which he opened at the age of 21, and Fat Olives Italian Kitchen. Salsa Brava continually wins awards for its Mexican fare in Arizona. As the father of a child with Down syndrome, Conley is also working to open a breakfast restaurant that hires people with disabilities, which is just another example of how he is now focused on family and the community at this point in his career. 

Even after 30 plus years, Conley said he still loves what he does and loves going to work every day, but he also loves fishing and takes time for himself when he needs it. He encourages his employees to do the same and makes it a point to be invested in the lives of his employees. 

Tune in for the details. 

Featured on the Food Network program "Diners, Drive-Ins and Dives" hosted by Guy Fieri, Mess Lords is a group of celebrity chefs that have teamed up to help boost the morale of those in the United States Armed Services. As a founding member of the organization, Chef Pete and his team of Mess Lords offer cooking demos, culinary shows, entertainment, and of course good eats to the men and women who selflessly serve our country.

On this most recent tour, Pete caught up with pro BMX dirt rider Mike "Hucker" Clark and professional skateboarder Omar Hassan who were also part of the tour to entertain sailors through Navy Entertainment's MWR program. The three talked the evolution of their respective sports, their thoughts on success, and even a little food.

Mountaineer Roasting.  Located on the 5th floor of Evansdale Crossing at West Virginia University, Mountaineer Roasting Company is the proud coffee partner of WVU. Expertly roasted in small batches right on campus, every cup enjoyed supports WVU student scholarships and international learning experiences. Enter code PANINI15 when ordering to receive a 15% discount!

Featured on the Food Network program "Diners, Drive-Ins and Dives" hosted by Guy Fieri, Mess Lords is a group of celebrity chefs that have teamed up to help boost the morale of those in the United States Armed Services. As a founding member of the organization, Chef Pete and his team of Mess Lords offer cooking demos, culinary shows, entertainment, and of course good eats to the men and women who selflessly serve our country.

After earning a degree in hotel and restaurant management from Drexel University, Celina Tio started cooking at Philadelphia's Ritz-Carlton hotel. By age 23 she had become the chef of the hotel's Grill Room. Celina moved to Orlando, Fla., to work for Walt Disney World. There she helped open two specialty restaurants: Spoodles, which features Mediterranean cuisine, and Citricos, specializing in Southern French dishes. Celina became known during the following seven years heading the kitchen at Kansas City's renowned American Restaurant. There she garnered local and national accolades, including 2005 "Chef of the Year" by Chef magazine and the James Beard Foundation's 2007 "Best Chef: Midwest." She subsequently left to open her own restaurant, Julian, in Brookside, Kansas City, in 2009. While at Julian, Tio appeared on several television cooking series such as Top Chef Masters, Iron Chef America and The Next Iron Chef. She opened a second restaurant, called Collection, in 2013, and The Belfry the following year. Follow Celina on Twitter. 

Nick Liberato has been cooking professionally for 18 years, and now calls the Southern California coast his home. Nick is a personal chef to the stars and a revered cocktail mixologist. Nick has participated in include multiple stints at The James Beard House in New York (2005-2010), Bogota Food and Wine Festival in Colombia (2011-2012) as well as various events spanning locations from Sydney to Tokyo. In October of 2012, Nick traveled to Italy to and cooked his way through the whole country, region by region for two months. Nick has appeared on Top Chef Masters on Bravo TV and has appeared as a chef multiple times on Spike TVs hit show Bar Rescue. Nick currently owns/operates his Catering business Calidelphia and is executive chef/partner of The Venice Whaler in Venice Beach California. After years of honing his craft with various chef positions at LA hotspots, Nick landed a position at Sona, where he became the protege to chef David Meyers; he was heavily influenced by modern French and Japanese cuisine. After having the opportunity to work and study cocktails with the famous Milk & Honey in New York City, Nick went on to consult and create a variety of cocktails at The stylish French brasserie Comme Ca in West Hollywood, West Los Angeles's Toscana, and David Meyer's new Pizzeria Ortica in Costa Mesa, CA. Having studied various techniques with an eye for detail and a vision for food service, a short list of Nick's celebrity clients include Tom Hanks, Barbra Streisand, Anthony Kiedis, The Beastie Boys, Hank Azaria and Cher. Connect with Nick on Instagram, Twitter and Facebook.  

Special "shout-out" to this episode's sponsor, Mountaineer Roasting.  Located on the 5th floor of Evansdale Crossing at West Virginia University, Mountaineer Roasting Company is the proud coffee partner of WVU. Expertly roasted in small batches right on campus, every cup enjoyed supports WVU student scholarships and international learning experiences. Enter code PANINI15 when ordering to receive a 15% discount! 

In addition, Bill and his wife, Beth, along with their partner Troy Parnell and his wife, Camellah, started the Fairhope-based catering service "The Wandering Oyster," that specializes in catering oyster raw bars, featuring world-class oysters from across the country. 

For more information, visit www.thewanderingoyster.com.

The Shed has been featured on national TV shows and has landed a number of world championship awards for their famous barbecue and for their secret rub. Most recently, The Shed was named the best BBQ in the state of Mississippi by the Food Network, and Southern Living Magazine ranked the Shed number one on their Great American Bucket List.  Winning over 20 awards for their sauces at the National BBQ Association Convention, as well as the Grand World Championship in the Whole Hog Division at the Memphis in May World Championship, are only a few notches in the belts of The Shed's BBQ competition team. Most every item on The Shed's menu has won prestigious awards. From all of the meats, the sauces, to Daddy O's coleslaw. 

The Original Shed is located in Ocean Springs, Mississippi. There are now 3 Shed BBQ locations along the Mississippi Gulf Coast. The Shed also offers online ordering and catering.

Johnny's passion for the industry has also landed him opportunities to lend what his team calls the "Fisher's Factor," to some of the most iconic places along the Gulf Coast, including New Orleans' House of Blues, Lulu's at Homeport Marina in Gulf Shores and  The Gulf at Perdido Pass in Orange Beach.

His most recent venture will bring Caribibean-inspired cuisine to the coastal dining scene. Playa—Spanish for "beach"— will open later this year at Sportsman Marina on Canal Road in Orange Beach.  The restaurant will feature three-time James Beard semi-finalist Chef Bill Briand's menu of Caribbean and seafood flavors served in a care-free and beautifully designed casual atmosphere with Gulf views on the marina. Last year, when Shipp's Harbor Grill closed its doors and went up for sale, Johnny's creative culinary wheels started to spin and he decided to purchase the building. He and partners Earl and Bennett Long, Executive Chef Bill Briand, and Director of Operations and Wine Buyer Sara Kavanaugh are preparing to open the restaurant in April.

For more information visit www.playaoba.com or www.fishersobm.com. Also, follow them on Facebook, Twitter and Instagram.

On a recent trip to "Panini Pete's" on the campus of West Virginia University, Pete caught up with former WVU quarterback star Pat White. A Daphne, Alabama native (Pete's hometown), White played for WVU before being selected by the Miami Dolphins in the second round of the 2009 NFL draft. He became the first quarterback in NCAA history to win four bowl games in a row (five including the Senior Bowl) and broke numerous Big East Conference and NCAA records. White finished sixth in Heisman voting in 2007 and seventh in 2008. He was a three-time All-Big East first-team selection, and WVU was 42-9 in White's four seasons. In addition, White was drafted by the Anaheim Angels in the Major League Baseball draft but declined the offer to play college football instead. His career concluded with a final stop in the Canadian Football League playing for the Edmonton Eskimos before retiring in 2015 after a traumatic head injury. White now works as a financial representative for Northwestern Mutual in the Greater Pittsburgh area.

White and his brothers are also the founders of Blueprint Performance, a program that provides coaching, on the field training and academic prep to help high school students make the transition to college athletes. 

White hosts a weekly podcast where he talks WVU sports and takes fan questions with WVU alum and radio host Matty Staudt. Check out "The Pat White Podcast" here and be sure to connect with White on Facebook, Twitter and Instagram. 

OK Bicycle Shop was the Overall Winner and also took first place in the Cajun Category. Hugo's Oyster Bar held the number one spot in the Rockefeller Category and Walker's Drive In took the top prize in the Raw Category. 

Pete caught up with Sean Beyo of Hog Island Oyster Company in Marshall, California to get the story behind one of the West Coasts's premiere producers of certified sustainable shellfish. These marine biologists turned oyster farmers started this operation in 1983 with a five-acre shellfish lease that today includes locations in Marshall, Napa and San Francisco. 

Pete also took the stage with one of the most influential pit-masters in the industry today, Chris Lily of Big Bob Gibson's Bar-B-Q. Widely recognized as one of the oldest and most prestigious barbecue restaurants in the world, Big Bob Gibson Bar-B-Q was founded in Decatur, Ala. in 1925. Lilly is a five-time Memphis in May Grand Champion and seven-time winner of the Pork Category. Other competition accolades include Grand Champion of the American Royal Invitational, Reserve Grand Champion of the Jack, winner of the inaugural King of the Smoker and first place ribs at the Houston Livestock and Rodeo World Championships. 

On this episode, you'll also here from Oyster Cook Off host and Food Network star Martie Duncan, Pensacola chef and cookbook author Irv Miller, Guerrilla Gourmet owner James Carter and many more.

"The Jack" kicked off Friday evening with a VIP party on "BBQ Hill" featuring live music from Nashville recording country artist and X-Factor Top 8 Finalist, Skyelor Anderson. "Big Jim" Stancil of Bareknuckles BBQ in Oxford, Georgia, served up tacos made with delicious American Wagyu Outside Skirt Steak from Snake River Farms in Idaho, while guests also enjoyed a Southern-style buffet of fried chicken and "fixins" catered by the folks at Jack Daniel's. 

Some of the top pitmasters and personalities in the barbecue circuit, a host of celebrity judges, and Tennessee Whiskey royalty were in attendance, including the legendary Frank Bobo—5th Master Distiller who oversaw the historic rise of the Old No. 7 Brand during the 1970s and most of the 1980s—and current Jack Daniel's Master Distillers Jeff Arnett and Chris Fletcher. Pete caught up with Stretch Rumaner of "Grinders," three-time barbecue world champion Tuffy Stone, and "The Jack" emcee Chip Chapman. 

Saturday festivities began with the longstanding tradition of the apron signing by "The Jack" judges prior to the competition. Each team competed in seven categories – pork ribs, pork shoulder/butts, beef brisket, chicken, dessert, cook's choice, and Jack Daniel's sauce.

Rocky Top Barbecue of Jonesborough, Tennessee, claimed the top spot and a $10,000 cash prize. The American Dream BBQ Team from Tecumseh, Oklahoma, was named the Reserve Grand Champion, taking home the second-place cash prize of $2,500. Other teams rounding out the top 10 are:

3. Smokin' Hoggz BBQ (Abington, MA)

4. Parrothead Smokers (Dakota Dunes, SD)

5. Gettin' Basted (Springfield, MO)

6. Lucky's Q (Waverly, IA)

7. R Butts R Smokin (Liberty, MO)

8. Drilling & Grilling BBQ Team (Glenn Rock, PA)

9. Shake 'N Bake BBQ (New Haven, MO)

10. Big Bob Gibson Bar-B-Q (Decatur, AL)

"Hot Off The Press" podcast debuted at "The Jack" in 2015 so it's a favorite of the HotP team. Can't wait to be back next year! 

The celebrity chef trio spent their only day off during the "Fork Full of Freedom" Tour to share with listeners what it means to each of them to be able to "serve those who serve us." 

Part of Navy Entertainment MWR Program, the primary purpose of MESSLORDS is to work with all facets of the U.S. military and their families, both domestically and abroad, to provide entertainment, education and boost morale through culinary related shows and demonstrations. MESSLORDS provides celebrity chefs and other culinary related personalities with a vehicle capable of presenting shows and demonstrations at select military bases and installations. The culinary experts of The MESSLORDS offer educational opportunities as well as healthy rivalries through demonstrations and cooking competitions.

Award-winning Chef John Conley, owner of Salsa Brava and Fat Olives in Flagstaff, Arizona, has been serving food in the Flagstaff area for more than 20 years. He started cooking at the age of 13 and got his first job in the restaurant industry as a dishwasher in Phoenix. Conley has been featured on Food Network's "Diners, Drive Ins and Dives" and Guy Fieri's "Guy's Grocery Games." Follow Chef John on Facebook.

Immigrating to the U.S. in 1999, Linkie Marais and her family settled in Tupelo, Mississippi where she began her culinary career piping cakes for a local catering company. After earning a degree in Culinary Arts and a minor in Food Arts from Mississippi University for Women, Linkie's career took off as she held various pastry and executive chef positions in Oxford, Mississippi before making the move to Massachusetts' acclaimed Montilio's Bakery. After discovering her love for grilling during a Big Green Egg® competition, Linkie's passion for grilling began to take her career in a new and exciting direction. as Linkie is considered the best among the few females who have mastered the art of grilling. Connect with Linkie on Facebook, Twitter and Instagram. 

Thanks to our episode sponsor, Chef Works. 

The youngest of six children, Gerald grew up in his family's grocery business before his father purchased a "fried chicken and ice cream joint" in Opelousas, Louisiana in 1979, and reopened it as Ardoin's Seafood. Gerald continued working in the family business until his father's retirement in 1995 and, with the help of his father, opened his own restaurant in the same Louisiana area shortly after.

In 2004, Gerald and his family moved to Baldwin County, Alabama, where he took a job as a sales representative with U.S. Foods. After 10 years with the major food distributor, Gerald and his wife, Cristina, renovated a building in downtown Silverhill and opened Café Acadiana in the heart of this little Mayberry-like Gulf Coast town in 2013, returning to what he loved best.

The menu is a mix of All-American and seafood dishes including steak, burgers, po-boys, gumbo and fried, grilled, and blackened seafood, all with a Cajun flare. A local favorite, the Boudreaux's Burrito is a crawfish, shrimp and crabmeat stuffing-filled burrito topped with a creamy crawfish and shrimp sauce. Three and a half years after first bringing a little Cajun cuisine to south Alabama, Gerald has expanded the restaurant, adding a catering service and selling his own Cajun spices and rubs.

For more information visit www.datsgoodyeah.com or call (251) 945-CAFÉ. You can also connect with Cafe Acadiana on Facebook.

Dubbed "The Drinking Coach" due to her passion for and knowledge of spirits and her ability to "coach and coax" her customers into trying new drinks, the Louisiana native discovered her love for the cocktail culture while working behind the bar in college. She credits her success to her mentor who encouraged her to try something new behind the bar every day.

While working in corporate training for Longhorn Steakhouse, Tiffanie stumbled into an interview that landed her in front of One Flew South's award-winning Chef Duane Nutter and the rest is history. Since the restaurant's opening in 2008, Tiffanie has overseen and operated the award-winning beverage program at One Flew South in the world's busiest airport.

Tiffanie's accomplishments include BarSmarts Advanced Certification—the acclaimed, industry-leading bartender education program—and an ambassador for Avion Tequila.

This year Tiffanie joined Chef Nutter and restaurateur Reggie Washington to bring their trademark "southern food with national influence" to the Port City of Mobile, Alabama. Southern National Restaurant opened in the Mobile Arts District, just across from the Cathedral Basilica of the Immaculate Conception housed in a mid-nineteenth century building located at 360 Dauphin Street.

Check out this episode as Tiffanie talks about her travels and love of the beverage industry and what's on tap for her future.

Connect with Tiffanie on Facebook, Twitter and Instagram.

The event, sponsored by Navy Entertainment, was part of this year's Mess Lords tour where a group of celebrity chefs team up to help boost the morale of those in the United States Armed Services. As a founding member of the organization, Chef Pete and crew offer cooking demos, culinary shows, entertainment, and of course good eats to the men and women who selflessly serve our country.

Chef Pete was joined by James Beard Award-winning chef Celina Tio, owner of The Belfry in Kansas City, Missouri, and formerly Julian, her first proprietary restaurant which is set to close this summer. Tio said she plans to turn her focus to The Belfry, which she recently reopened, and expand its role to include more private and special events.

After earning a degree in hotel and restaurant management from Drexel University, Tio started cooking at Philadelphia's Ritz-Carlton hotel. By age 23 she had become the chef of the hotel's Grill Room. Her culinary career also includes time at Walt Disney World and seven years heading the kitchen at Kansas City's renowned American Restaurant. Tio has competed on Bravo TV's Top Chef Masters, as well as Food Network's The Next Iron Chef and Iron Chef America.

Connect with Tio on Facebook and Twitter.

Sikey Vlahos and his family emigrated from Greece in 1971 when he was just 7 years old. After graduating high school in 1984, Sikey and his mother opened Voula's Offshore Café in Seattle, and the restaurant is still thriving after more than three decades under the family's ownership. Featured on Guy Fieri's Diners Drive-Ins and Dives and known as one of the best breakfast eateries in Seattle, Voula's serves up American diner classics with a Greek twist.

Connect with Voula's on Facebook and Twitter.

And of course, the coastal-inspired cookbook wouldn't be complete without a few of those refreshing frozen concoctions that help us hang on! The Bama Breeze, inspired by Jimmy Buffett's song of the same name, is a favorite of locals and tourists alike:

THE BAMA BREEZE 

Ingredients
1 Lime, cut into wedges
1/2 ounce simple syrup (recipe included below)
3/4 ounce ruby red grapefruit-flavored vodka
3/4 ounce coconut rum
cranberry juice, enough to fill the cocktail shaker

How to Make It
Put 2 lime wedges in the bottom of a metal cocktail shaker. Add the simple syrup, vodka, and rum.
Muddle gently, avoiding the lime rinds, which can add a bitter taste.

Fill the shaker with ice and cranberry juice. Pour the mixture back and forth between the shaker and a large mixing glass a few times.

Pour the drink into a glass, add a straw, garnish with a lime wedge, and enjoy the Breeze!

To make the Simple Syrup: 
Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil. Remove from the heat and let cool to room temperature. Once cool, pour the syrup into a storage container. It will keep, refrigerated, for a long time.

For more information on Lucy, her cookbooks or any of her restaurant locations visit www.lucybuffett.com. You can also connect with Lucy on Facebook, Twitter, and Instagram.

A former journalist for the Atlanta Journal Constitution, The Savannah Morning News and The Marietta Journal, Andrews has penned 24 novels and sold an estimated 8 million copies worldwide. Her first novel, Every Crooked Nanny, was published in 1992 and Andrews went on to write ten critically acclaimed mysteries under her real name, Kathy Trocheck. However, Andrews is best known for her beloved Savannah beach reads inspired by her own Florida childhood and her love of Tybee Island, which include The Weekenders, Beach Town, Ladies' Night, Summer Rental, Deep Dish and Hissy Fit.

She and her family divide their time between Atlanta and Tybee, where they cook up new recipes in two restored beach homes, The Breeze Inn and Ebbtide, both named after fictional places in her novels. But, no worries. You don't have to own a beach house to enjoy these family recipes. All you need is an appetite for delicious, casual dishes, cooked with the best fresh, local ingredients and presented with the breezy flair that make Mary Kay Andrews' novels a summertime favorite at the beach.

From, potato salad, and pudding parfaits to her New Year's Day Open House menu of roast oysters, home-cured gravy, grits 'n' greens casserole, an early spring dinner of cherry balsamic-glazed pork medallions and bacon-kissed Brussels sprouts to Fourth of July buttermilk-brined fried chicken and lemon-cream cheese pound cake, The Beach House Cookbook will supply ideas for menus and recipes designed to put you in a permanently carefree, coastal state of mind all year long.

You can win an autographed copy of The Beach House Cookbook! Now through Monday, July 3rd tweet the podcast link and be sure to mention @hotppodcast to be entered in a drawing to win a signed copy.

Visit www.marykayandrews.com to see when she will be touring near your area. You can also connect with Mary Kay Andrews on Facebook, Twitter, Instagram and Pinterest.

Gurwitch has an impressive background in TV and as a writer. She's written for countless magazines, and has appeared on a variety of talk shows, including Real Time with Bill Maher, The Anderson Cooper Show, Red Eye, and CNN's Show Biz Tonite. Her acting credits include Seinfeld, Boston Legal, Dexter, Daddy Day Care and Melvin Goes to Dinner. Gurwitch is also a prominent figure in the atheist and Jewish communities, active in the sustainability movement, and a comedic commentator on politics and culture.

Her latest book, "Wherever You Go, There They Are," is a hysterically funny and slyly insightful new collection of essays about her own family of bootleggers, scam artists, and hucksters, as well as the misbegotten cults, spiritual communities, and show-biz klatches who have become surrogates along the way. As Gurwitch likes to put it, ""No matter how hard you try to escape your crazy family, you just end up in another crazy family."

With her wry wit and hard-learned wisdom, Gurwitch explores the inescapable, yet rewarding, realities of life with her family—the one she was born with and the ones she found along the way, including show business, a Greenwich Village cult, a tribe of vegan Cosplaying plushies, the "Arbonne sisterhood," The P.T.A. of the Walter Reed Middle School, and most recently, the ladies who brunch at The Jewish Home for The Aged in Miami, Florida. She's learned that for better or for worse (you can guess which) it's worth celebrating the traditions, rituals, and recipes that come with a shared mythology and legacy, even if her own inheritance amounts to a small plot of land split between five relatives on an ill-fated sliver of sand known as Massacre Island (or as those of us on the Gulf Coast call it, Dauphin Island).

Hilariously written and filled with surreal, yet poignant, family moments, Gurwitch delivers a provocative treatise on the importance and insanity of family.

Connect with her on Facebook and Twitter.

With over 25 years of experience in the industry, Naman's Catering offers full service catering and event management for corporate events, galas, fundraisers, and weddings in Mobile and Baldwin Counties as well as the Mississippi Gulf Coast. The award-winning caterer— voted "Best of the Bay" and "Best Caterer" by the Mobile Press Register nine years in a row—offers a variety of cuisine, from southern cuisines to ethnic menus.

A second-generation Mobilian, Alec's family immigrated to the United States from Lebanon in 1899 bringing with them old family recipes and a passion for preparing delicious Mediterranean meals. Alec grew up in the grocery business helping in the family store, Naman's Food Market. At six years old, he was bagging groceries and making runs to the local farmer's market every morning to pick out the produce that would be sold that day. Alec's venture into the culinary arena was almost inevitable, or as he likes to put it, "All we've known is food for over 100 years. If I had known anything else, I'd have probably done that."

Well-respected as a mentor among his culinary peers, Alec attributes his success to valuing and instilling the importance of hospitality and having a servant's heart into his leadership team.

For more information on Naman's Catering, visit www.namanscatering.com or connect with them on Facebook, Twitter and Pinterest.

Known to many as "Miss Libation," Toki's resume includes time crafting c ocktails at the world famous Holeman and Finch, as head mixologist at Southern Art and Bourbon Bar in the Intercontinental Hotel in Buckhead, as well as the renowned One Flew South in Atlanta's Hartsfield-Jackson International Airport. During her time alongside Executive Chef Duanne Nutter at One Flew South, the restaurant was named #1 airport bar in the world by Tales of the Cocktail, a spirits and bartender convention held in New Orleans every year.

One of the top personalities in the bartending and beverage industry today, Toki's philosophy of perfecting the art and craft of mixology is using fresh ingredients and quality spirits so that cocktails mirror the cuisine coming out of the kitchen.

The trio chatted about Toki's recent educational excursion to Mexico where she and a dozen other bartenders were selected by Avion Tequila to study the complex process of tequila-making.

Toki recently received her BarSmarts Advanced Certification—the acclaimed, industry-leading bartender education program—and is currently studying to be a Certified Spirits Specialist.

To connect with Toki follow her on Twitter and Instagram @MissLibation.

A manager in the Nashville music scene, Fandrich said he reached a point when he realized it was time for a career change. In other words, he needed to pay the bills. After sending out his resume, Fandrich was approached by a major entertainment company to oversee the rum division of the business. After talking with a friend about what his next step would be, and sharing his concerns about leaving the entertainment industry, his friend reassured him, "You're not. It's all the entertainment industry." But just two weeks after accepting the position, Fandrich received a call that his division had been bought out and the job was no longer available.

Shortly after, as fate would have it, Fandrich stumbled on to what he says was the best tequila he'd ever tasted at a street sampling while vacationing in Playa del Carmen, Mexico. Little did he know that first sip of Cuestion was about to launch him into the booze business after all and into a partnership to distribute the tequila world-wide.

Founded in 2007 by Jose de Jesus Dominguez Figueroa and Jose de Julio Marquez Ochoa, Cuestión Tequila is 500 years in the making. According to Fandrich, distilling top-notch tequila begins with first recognizing that the process is horticulture before it's alchemy. Not sacrificing quality for quantity is what sets Cuestion apart. Cuestion uses only matured Blue Weber agave plant aged in the fields of Jalisco, Mexico, for about ten years. Hand-picked by los jimadores, noble farmers of the fields, each blade is sheared from the core in preparation for its journey. Cuestion is aged 50% – 300% longer than almost any other premium tequila on the market in whiskey-cured, charcoal finished American Oak barrels.

The award-winning spirits which include Cuestion Tequila Blanco, Cuestion Tequila Reposado, and Cuestion Tequila Añejo, have received 24 gold medals in blind tasting competitions to date.

For more information, visit cuestionspirits.com or on Facebook, Twitter and Instagram.

Two years in the making, the downtown Nashville location of the Martin's Bar-B-Que Joint empire opened this past August and is a 13,000 "pit master playground" that includes a private dining area upstairs, a downstairs casual restaurant and a beer garden bar.

Pat Martin's whole-hog approach to barbecuing makes him one of the most popular pit masters in the restaurant industry. Martin says the legendary West Tennessee-style whole hog technique to cooking that he uses creates the most unique taste you can get with barbecue pork — slowed-cooked over coals, but not overly smokey, with a delicate, floral flavor.

Martin jumped in with both feet and opened his first location 10 years ago in Nolensville, Tennessee—just south of Nashville—with only one employee and a $65,000 line of credit. What started out as a very small operation with no refrigeration, his dad washing dishes and mom making coconut cakes to sell, has now grown to four restaurant locations and features on Food Network, Travel Channel, Cooking Channel, and The Today Show.

Martin is also a member of Fatback Collective — a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South. Find out more about Martin's Bar-B-Que Joint by visiting www.martinsbbqjoint.com.

Chef Pete and Hometown Bar-B-Que's Billy Durney first met at the Big Apple BBQ Block Party charity event in Madison Square Park last year.

Durney spent almost 20 years in the security and private protection field, where he kept a close eye on some of the country's most public figures. What started as a hobby of smoking meat in his backyard for family and friends and delivering to local bars and restaurants, finally became a longtime dream fulfilled for the Brooklyn native when Hometown Bar-B-Que opened in the beautiful little sea village of Red Hook in 2013.

Hometown Bar-B-Que has been featured in Bon Appetit and The New Yorker. Follow Durney on Instagram or visit www.hometownbarbque.com.

From recipes and cookbooks to restaurant reviews and food contests, Holloway covers the food beat "like gumbo covers rice, thick and with a hint of spiciness." His search for Alabama's best hamburger is one of his best-known recurring features. When asked what inspires his column ideas, Holloway says "whatever I'm hungry for when I sit down at my computer to write."

Pete chatted with Holloway this past week about the vitality of the restaurant scene in the Mobile area and the Port City's rich culinary history that dates back more than 150 years—deeply rooted and influenced in Greek culture as reflected in the Mediterranean-inspired seafood dishes of beloved eateries such as Constantine's and Rousso's.
Both agree that the uniqueness of the food along the Gulf Coast ties it together like a common language and that the future of the restaurant industry in this area is looking vibrant.
Connect with David Holloway at dholloway@al.com or on Twitter @eatingdude.

This episode was recording in the Deep Fried Studios, at The Container Yard in Mobile, AL.

A native of Mobile, AL, Reggie moved to California after high school and worked as a barista at Starbucks in Beverly Hills (the first one to open outside of Seattle). After losing nearly everything in the Northridge earthquake that hit in 1994, Reggie returned to Alabama to attend culinary school in Montgomery. His career includes two and a half years as executive chef for Alabama Gov. Fob James, as well as stints with Marriott and Hyatt.

Reggie met his business partner Chef Duane Nutter while both working at the acclaimed One Flew South restaurant in Atlanta's Hartsfield-Jackson International Airport. Twice nominated for the James Beard Award for Outstanding Service, One Flew South serves cuisine inspired by world travels and prepared largely with high quality, fresh, local ingredients.

Born in Morgan City, LA and raised in Seattle, Chef Nutter began his culinary career in 1994, studying under Chef Daryl Evans at the Four Seasons Hotel in Atlanta. He went on to work at the Ritz Carlton in Palm Beach, FL and Seelbach Hilton's Oakroom in Louisville, KY. In 2006, he was invited to compete on the Food Network's "Iron Chef America" and then cooked at the prestigious James Beard House in New York City the following year.

With a shared belief that a great food scene is the key to a thriving downtown, and with help from the Downtown Business Alliance of Mobile, Reggie and Duane selected a prime location in the Mobile Arts District for their new restaurant. Southern National will be located in the Mobile Arts District, just across from the Cathedral Basilica of the Immaculate Conception and will serve "southern food with a national influence." The restaurant will be housed in a mid-nineteenth century building located at 360 Dauphin Street. Also joining the Southern National team will be beverage director and mixologist extraordinaire Tiffanie Barriere.

Southern National is slated to open in January 2017. For more information visit www.southernational.com.

Executive Producer of the Lex and Terry Show and host of "Under the Shade Tree" Dee Reed, and former Lex and Terry radio stunt guy Tyler "Taint" Baker sat down with Pete to talk surfing, a little married life, and some of their favorite restaurant recommendations.

A native of Tampa, Florida, Dee Reed moved to Jacksonville in 1994 and began working as a club DJ. Dee performs various duties for the Lex and Terry show, including screening phones, scheduling guests, serving as the proprietor of the Lex and Terry Store, and participating as part of the on-air talent. He most recently hosts "Under the Shade Tree with Dee & Sarah."

Some of Dee's favorite DFW eateries? Gloria's Latin Cuisine which features fine Salvadorian, Tex-Mex and Mexican food in 15 Texas locations including DFW, Houston and Austin, as well as Dough Pizzeria, an authentic Neapolitan-style pizza restaurant, serving delectable, delicious Italian dishes in San Antonio and Dallas.

Tyler "Taint" Baker originally joined the Lex & Terry staff as an intern, but became a full-time employee in April 2007. Baker spent seven years working as a phone screener and radio stunt guy before his departure in 2012 to move to the West Coast. A Florida native, Tyler returned to the Sunshine State and now resides in St. Augustine where enjoys making waves both on the water and on the air as a radio personality.

Tyler's recommendations? The Floridian in St. Augustine, he says, with its eclectic menu and really great food made from local, seasonal and sustainable ingredients. And also topping the list of his favorites—Pacifica's Gorilla BBQ from his days living in California.

Connect with Tyler and Dee on Twitter @taintisadumbass and @bvnp.

Karen has worked with the U.S Navy for 25 years, 12 of those with Navy Entertainment and MWR (Morale, Welfare and Recreation) where she travels more than 300,000 miles and produces 300 shows each year to put smiles on the faces of military service men and women stationed in the United States and abroad. From musicians and movie stars to comedians, UFC fighters and professional chefs, the shows feature some of the top acts in the entertainment arena today including Creed, Darius Rucker, and Sugarland. While the job may not be suited for everyone, Karen says that the reward far outweighs the exhaustion that comes with this type of lifestyle.

Take a listen as Pete and Karen talk about their experiences over the years serving the troops through the MWR program, including a favorite memory of a trip that involved loading 50 cases of tomatoes, 80 cases of lettuce, and 100 jars of pickles on a helicopter to make paninis for 800 marines and more than 2,000 sailors! But they both agree it's not about the cooking or entertainment, but having the opportunity to thank the troops for all that they do.

For more information on Navy Entertainment and MWR ongoing tours, visit www.navymwr.org. Check out Mess Lords on Facebook at facebook.com/Messlords.

On this episode of "Hot off the Press" Chef Pete flips the script on executive producer for the Lex and Terry Show, Devell "Dee" Reed. The Lex and Terry Show is a 5-hour syndicated morning radio show based in Dallas, Texas, that broadcasts from 5 a.m. - 10 a.m. CST in more than 25 states. In addition to an XM broadcast, the Lex and Terry Radio Network offers a live viewing of the show through Ustream, a daily podcast of the complete program on iTunes, Clear Channel's IHeartRadio network, and Lex and Terry's very own IPhone app.

Lex Staley is a 25-year veteran of the radio industry with a successful track record both on the management and talent sides of the business. He is best known in the industry for his ability to turn around inefficient, poorly performing stations, helping them achieve double-digit market share and raise the ratings meter. Terry Jaymes has more than 20 years of experience in radio, television and stand-up comedy. He formerly hosted the nightly "Entertainment Report" for Jacksonville-based WJXT News. In addition, he appeared regularly on television shows Sunday Comics, Comic Strip Live, and Pure Insanity. Some of his other TV credits include national ads and a recurring role on the soap opera Santa Barbara.

Originally a native of Tampa, Florida, Dee Reed moved to Jacksonville in 1994 and began working as a club DJ. An entertainer and comedian, Dee said he would listen to the Lex and Terry Show on his drive home after working the night shift for a Hip-Hop and R&B station. After noticing the show's stunt guy was unreliable at best, Dee called the show, said he could do a better job, and the rest is history. Dee performs various duties for the show, including screening phones, scheduling guests, serving as the proprietor of the Lex and Terry Store, and participating as part of the on-air talent. He most recently hosts "Under the Shade Tree with Dee & Sarah."

A self-proclaimed foodie, Dee talked with Pete about some of his favorite restaurants in the Dallas area, his 5-week stint as a vegetarian, and the possibility of his own cooking show in the near future. Another one of Dee's "claims to fame" is his collaboration with Pete on the Dee-stroyer Burger which is a regular on the list of specials at Panini Pete's.

Stay tuned for more information about an event with Dee and the Lex and Terry crew at the new Panini Pete's Destin location set for August.

Follow Dee on Twitter and Instagram at @BVNP and on Facebook at Facebook.com/mrbvnp.

Briand began his career in New Orleans working alongside celebrity chef Emeril Lagasse, who also happened to be the first guest to dine at Fisher’s the night before its Memorial Day Weekend opening in 2014. Briand went on to work with acclaimed New Orleans chef Donald Link at Herbsaint, Cochon and Butcher.

Chef Briand and the Fisher’s team prioritize the integrity and quality of the ingredients in the dishes they prepare, depending on the local farmers and fishermen to provide them with the freshest produce and seafood each season. Their goal is to not only serve delicious food, but to elevate the dining experience by sharing the story behind it.

In an effort to offer both locals and tourists a unique dining experience like no other on the Gulf Coast, Fisher’s is hosting the Southern Grace Dinner series featuring award-winning and celebrity chefs from across the South. For the third consecutive year, Chef Briand will open up his kitchen to spotlight the top-notch talent and cuisine of acclaimed chefs from across the region, as well as to showcase the rich and diverse bounty of the Gulf Coast. These exclusive dinners will allow guests the opportunity to mix and mingle with their favorite chefs at a cocktail reception, followed by a communal-seated dinner in Fisher’s laid back and relaxed signature style. Co-sponsored by Gulf Shores Orange Beach Tourism and Alabama Gulf Seafood, a portion of the proceeds will benefit the Southern Foodways Alliance.

The Southern Grace Dinner series kicks off May 12th with featured chef Nina Compton, owner and chef at Compere Lapin and runner up on Bravo’s “Top Chef” Season 11. This summer’s stellar culinary lineup also includes guest chefs Alon Shaya, Isaac Toups, Frank Stitt, Ryan Prewitt, Adam Evans, Justin Devillier and Bill Smith.

For more information or to purchase tickets, contact Fisher’s at (251) 981-7305 or visit www.FishersOBM.com.

Anyone who frequents downtown Fairhope on a regular basis knows or recognizes John Stewart. Known as the “king” of Fairhope’s French Quarter and the “sheriff” of Panini Pete’s, John has been around since its opening in 2006 when he first started bussing tables, making deliveries, and helping to keep the Panini Pete’s crew in line. Pete and John reminisced about some of their favorite moments over the years, including John’s private prom dinner at Panini Pete’s and the year he was chosen to carry the torch in the Special Olympics Games.

Business partner and director of operations, Nick Dimario, and Pete go all the way back to 1988 when they met at Capstone Grill in Tuscaloosa, Alabama, and later worked together at Baumhower’s Wings Restaurant for Pete’s brother-in-law Bob Baumhower—who also played football for Coaches Paul “Bear” Bryant and Don Shula. The training during those years is what they both credit to preparing them for their future as professionals in the restaurant business. It’s where they learned that the key to success in the food industry is to take a team-oriented approach, always looking for the next up-and-coming “star” to join the business. And it’s also that shared vision that drives their passion to pour the knowledge they’ve gained over the years into young minds—to develop a new generation of food professionals who will work hard and have fun doing it, keeping in mind, as their motto goes, that at the end of the day “It’s not life and death…it’s lunch and dinner.” 

Pete caught up with restauranteur and TV food personality Marc Murphy to get the behind the scenes scoop on Food Network’s top-rated “Chopped,” where Marc has a recurring role as judge for the hit show. Marc is the owner of multiple Manhattan restaurants, as well as Grey Salt set to open in Tampa this year. Marc’s involvement in the food industry reaches beyond the restaurant business to include advocacy work with Share Our Strength’s “No Kid Hungry” campaign and the State Department’s Diplomatic Culinary Partnership. Connect with Marc on Facebook and Twitter @chefmarcmurphy.

Pete talks “Southern” with Season 8 “The Next Food Network Star” finalists, chef Michele Ragussis and restauranteur Ippy Aiona, about the universal language of food and the privilege of being able to use their platforms in the food industry to be a voice to help others. Connect with Michele and Ippy on Facebook here and here and on Twitter @MRagussis and @chefippyaiona.

Jason Roberts dropped by to dish with Pete about his transition to a gluten-free way of life, promoting a “farm to fork” approach to eating and encouraging people to “count colors, not calories.” This celebrity chef from Down Under is part of the cast on the ABC daytime talk show “The Chew” and is co-host of “Junk Food Flip” on Cooking Channel. Follow Jason on Facebook and Twitter @chefjasroberts.

Two-time James Beard Award nominee and Mobile, Ala., native Welsey True was excited to come home to the Gulf Coast for this year’s Oyster Cook-Off. He chatted with Pete about his appearance on Bravo’s “Top Chef,” his latest endeavors in the food world, and becoming a new dad. Find Wesley on Facebook or follow him on Twitter @chefwesleytrue.

And Pete couldn’t sign off without giving a “shout out” to the man behind the Oyster Cook-Off, Hangout owner Shaul Zislin.