Holy Guacamole
This podcast released an episode every week between 2020 and 2023. The idea was to share first-hand stories from restaurant owners, cafe owner, travel businesses and more.
PODCAST
84: EAT MORE CHAUNCEYS
Mel Kerr is running her own business. She is honest about the hard work, tiring, satisfying days and expansiveness her journey can finally take. Under the umbrella of Eat More Chauncy she runs a three part business: a catering business, culinary training for individuals or groups, and a spice company. Six different blends, that can be found here.
Chef Mel aka Chef Chauncey is thee creative chef you wish you knew! She has explored many avenues in the culinary world both traditional and non-traditional. By nature Chef Mel prefes the thrills and challenges of the roads less travelled! She believes that "food is a universal language" and through food She strives to create opportunities for cultures to connect and learn from one another.
Chef Mel opens up about her journey and gives us a glimpse into how she came to be the Chef she is today. Despite knowing she wanted to be a chef, college took her to Rochester Institute of Technology to study civil engineering where she quickly realized this was not her ideal career. Giving in to her intuition, after graduating RIT with a B.S in Hospitality & Restaurant Management, Chef Mel then attended Le Cordon Bleu Los Angeles, CA, and graduated in 2013.
From then on Chef Melanie has been fully submerged in the world of culinary arts. She has been a contestant on The Food Network’s ‘Chopped’ (season 32 episode 1). She served as the first Black Woman Executive Chef at Baltimore’s Moveable Feast where she successfully created efficient systems/processes and managed food cost for medically tailored meals, all while creating a dynamic environment and memorable volunteer experience at a non-profit. Chef Mel has been a beloved guest on many news media outlets, an impactful chef instructor, and has judged numerous food competitions. SPOILER ALERT! Chef Mel has the Best story ever on the podcast: cooking and serving 90,000+ festival goers with a team, a small team, at Coachella! Yes, Coachella!
Currently, Chef Mel is running her own business. Chauncey's is a culinary one stop shop offering: catering/private events, chef instruction for individuals or groups, and spice blends. She shares how 'Chauncey's' got its name, what it takes to run a business, hard work, and the direction she sees Chauncey's moving in.
The best part of this conversation was when we talked about speaking her truth responsibly. Stepping up and sharing her opinion, for the very fact that hers is not the norm. She really is owning her identity as a chef, and as host I was delighted to see her brag and share the amazing things she has done, is doing and is yet to do! Listen to hear where she’s going, and feel free to order her spice blends here: https://www.eatmorechaunceys.com/shop
To learn more or inquire about the services she offers, visit the full website here: https://www.eatmorechaunceys.com/home
and of course follow her on IG here: https://www.instagram.com/eatmorechaunceys/ There is more to come, and I cannot wait to see it unfold!
83: ROGER BEAUDOIN AT RESTAURANT ROCKSTARS
Roger Beaudoin of Restaurant Rockstars sat down with me, Martha Lucius, and we had a deep and far reaching conversation. He is a restaurant consultant., known for tools and resources for restaurant owners who are ready to maximize their sales and profits
Roger is more than a restaurant consultant. He is also a podcast host, and has owned several restaurants that boast solid revenue, good profit and strong teams. The two of us met through our podcasts. You’ll get to hear how we both think similarly on revenue, profits and people. Listen for the academy and an app he created to help owners.
If you are an owner, you are probably busy dealing with your labor, food costs, services…okay, you’re dealing with every little detail of your business. As a former owner, I know you are doing what you think you need to do. Just know that you do not need to do it alone. There are smart, engaged consultants and strategists like Roger and me who want you to have agency in what you are doing. We each do that in different ways. Remember, work smarter not harder. That’s what got me to better revenue, better profits, and a fun and lively culture that is good for your team and your guest.