Malcolm Mitchell: The Art of Seizing Opportunities

Malcolm Mitchell: The Art of Seizing Opportunities

Chef Malcolm Mitchell knows how to find an opportunity. Mitchell has turned his love of food and cooking – developed while serving in the Navy – into TV appearances and a highly marketable personal brand. After launching a successful personal chef business, Mitchell...
Building & Scaling a Culinary Tech Company w/Konstantin Zvereff

Building & Scaling a Culinary Tech Company w/Konstantin Zvereff

When you think of the culinary industry, chances are technology isn’t at the forefront. As more and more become open to adoption technological advances, emerging segments begin presenting highly lucrative opportunities for culinary entrepreneurs. Segments such as “food e-commerce” or “food analytics” are quite literally growing stronger by the day. Whether companies are streamlining inventory management, connecting buyers and suppliers, or in the case of BlueCart, doing all the above, we are in midst of exciting times.

Tips for Becoming a Culinary Brand Ambassador with David Rose

Tips for Becoming a Culinary Brand Ambassador with David Rose

David “Big Swole” Rose is a celebrity biker, chef, caterer and a food columnist. Since graduating culinary school in 2006, David has accomplished more in the last decade than some do in their entire career. As he says, “I’ve always had a thirst for growth.” Through the years, he’s been able to combine his passions to create unique lifestyle events, while simultaneously acting as a brand ambassador.
The “biker chef” is also a culinary partner with the Big Green Egg Grill and a personal chef to many high profile and professional clientele. In addition, he’s also the creator of the “T.L.C. Experience: Tapas, Libations, and Cigars, and the designer and creator of SwoleNation Motor Clothing and Apparel.
In our interview for Entrepreneurial Chef Magazine, we zeroed in on what it’s like to be a culinary brand ambassador and how others can link up with popular brands to combine their passion for culinary and their desire to leverage a platform. David gives some incredibly valuable “how-to” tips and below is an excerpt of his interview with pointed advice for becoming a culinary brand ambassador.

The Art of Leaving a Legacy with Master Chef Daryl Shular

The Art of Leaving a Legacy with Master Chef Daryl Shular

Certified Master Chef Daryl Shular is one of the most talented and respected chefs in the country.

With competition being in his blood, stemming from a sports background, he has won over twelve gold medals, eight “Best in Shows,” and was on the ACF United States Culinary Olympic Team as they won top honors against 63 teams at the IKA “Culinary Olympics” and brought home gold.

As though the achievement of culinary Olympian wasn’t enough, Chef Daryl Shular continued to push himself to the highest level possible and came face-to-face with one of the toughest tests of all time, the Certified Master Chef examination. After a grueling 130-hour, eight-day test, Daryl solidified his legacy by becoming the first African-American to be awarded the designation of Certified Master Chef.

To this day, even with all the accolades, he remains humble and fiercely dedicated to giving back to the industry. He is consistently on tour throughout the US to empower culinary students to not just follow in his footsteps but to go beyond.

Below is a snapshot of his interview featured in the November issue of Entrepreneurial Chef Magazine. It provides great pieces of advice for anyone looking to leave their mark on the world!

Secrets of a Successful Restaurateur with Luigi Diotaiuti

Secrets of a Successful Restaurateur with Luigi Diotaiuti

Raised on his family’s farm in Basilicata, Italy, Luigi’s relationship to nature created the foundation to his culinary career. One of six children, he spent his days tending to the farm and cooking authentic Italian delicacies in the evenings with his family.

Following receipt of his culinary diploma from the Istituto Alberghiero di Maratea in 1979, Luigi continued his culinary adventures working in some of the poshest locations in the world. His imaginative cooking style and passion for unique, authentic ingredients were further honed in Tuscany, Sardinia, Venice, Paris, and the United Kingdom and beyond.

In 1999, Luigi’s was presented with a prize given by the Italian government to the world’s most authentic Italian restaurants outside of Italy (the Insegna del Ristorante Italiano) – by the Italian President Oscar Scalfaro. He was also inducted into the State Department’s American Chef Corps by Hillary Rodham Clinton.

Shortly after arriving in DC in 1990 he opened his first restaurant “Al Tiramisu” in the Dupont Circle area of Washington. Named the “most authentic” restaurant in DC, Luigi has an elite clientele to include Hillary Clinton, John Kerry, George Clooney and Matt Damon. To continue the success even further, Luigi opened his second fine dining Italian restaurant “Aperto,” just blocks from The White House.

In our Q&A with Luigi for Entrepreneurial Chef Magazine, we cover his background, entrepreneurial leap, operational insights from owning multiple restaurants, and a few “secrets” to becoming a successful restaurateur. Below is a snapshot from the interview with a few tips for anyone looking to become a successful restaurateur.

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