Running a Successful Food Truck Business

jerrod cline of bub-b-que food truck in frederick maryland

About Jerrod Cline and Bub-B-Que

On this week’s podcast, we’re joined by Jerrod Cline of Bub-B-Que, a food truck based in Frederick, Maryland. Jerrod was the 2nd guest we had on the podcast way back in Dec 2019. The food world, and the world in general, has changed so much in two years. I wanted to get Jerrod back on the show and hear how things have changed for him.

Smoked Brisket

On This Week’s Podcast

From rising food costs to pivoting, we talk about running a food truck in the year 2022. Jerrod talks about how he’s changed his menu, and what he thinks about competition. He discusses some tricks to keeping his food cost in check, and how he keeps the money coming in during the cold winters.

This Week’s Sponsors

If you’re interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert’s Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert’s you aren’t just saying yes to better flavor. You’re also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Jerrod Cline and Bub-B-Que

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Bub-B-Que Instagram
Bub-B-Que Facebook Page
Jerrod Cline on Episode 7 of the Chefs Without Restaurants Podcast

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CHEFS WITHOUT RESTAURANTS

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

Shrimp & Grits Recipe with Professor Torbert’s Orange Corn

About Professor Torbert’s Orange Corn

Professor Torbert’s Orange Corn is the result of its founder’s lifelong dedication to improving the world through science and agriculture. Over 20 years ago Torbert set out to answer a simple, but revolutionary question: can you naturally make corn more nutritious? Could you deliver the benefits of a vegetable through a grain?

Today, non-GMO Orange Corn is helping fight micronutrient deficiencies in more than 10 African countries. The vibrant orange color comes from significantly increased levels of carotenoids. Torbert decided to see what he could do with it here at home. To his delight, he found that not only could Americans’ eye health potentially benefit from its higher levels of antioxidant carotenoids, but it also tasted unbelievably good.

So, when you choose Professor Torbert’s, you aren’t just saying yes to better flavor, you’re also helping deliver better nutrition on a global scale. Tastes good, feels good.

All of Professor Torbert’s products – grits, corn meal, and corn flour – are non-GMO, gluten-free, and vegan. Professor Torbert’s is not your average corn. It has a nutty, buttery flavor with a creamy texture like no other.

Where To Buy Professor Torbert’s Orange Corn

All products are sold online at professortorberts.com, on Amazon, and wholesale.

Now through the end of November, Professor Torbert’s is happy to offer all Chefs without Restaurants listeners 10% off on all Orange Corn products at professortorberts.com. Simply use the promo code CHEFS10 (that’s chefs one zero) at checkout between now and Nov. 30 to save.

Shrimp & Grits Recipe

This is as classic as it gets: when you hear grits, you think shrimp and grits! This is Professor Torbert’s take on the recipe, hearty and full of flavor. Perfect for a Southern breakfast, or a great meal any time of day!

Ingredients

  • 4 cups chicken broth
  • 1 cup Professor Torbert’s Orange Corn Grits
  • 1 bay leaf 
  • ¼ cup heavy cream
  • ½ cup of shredded cheddar cheese
  • 2 tbsp unsalted butter
  • 4 strips of bacon, diced
  • 1 tbls butter (for cooking)
  • 12-16 fresh large shrimp, peeled and deveined
  • ½ tsp salt
  • ¼ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • ½ tsp paprika
  • ½ medium onion, thinly sliced
  • Green bell pepper
  • 1 clove of garlic, minced
  • ½ tsp Worcestershire Sauce (gluten free)
  • Fresh parsley, finely chopped (reserve some for garnish)
  • 2 tsp lemon juice

Method of Preparation

For the Grits:

  1. In a medium pot, bring the chicken broth to a boil. Add grits and stir. Bring the mixture up to a simmer and add the bay leaf. Cover the pot, reduce the heat, and allow to simmer for about 20 minutes.
  2. Once the grits are ready, stir in the heavy cream, 2 tbls unsalted butter, and cheddar cheese. Remove the bay leaf. Cook until you see your desired consistency. The grits are ready to serve.

For the Shrimp:

  1. While the grits are cooking, fry the bacon in the 1 tablespoon butter in a non-stick pan. 
  2. While the bacon is frying, toss the shrimp in the chili powder, cayenne pepper, black pepper, paprika, and salt.
  3. Once the bacon is cooked, remove it from the pan and save it for later, keeping the bacon fat in the pan.
  4. Add the onions and bell peppers to the hot pan, and sauté on medium heat until soft. Add the garlic and cook briefly.
  5. Add the shrimp, and add Worcestershire Sauce, parsley, and lemon juice. Keep the heat at medium, to make sure the garlic does not burn. The shrimp should turn to a white-pink color while they cook, about 3 minutes on each side.
  6. Add the bacon back to the mixture, and heat through briefly.
  7. Transfer grits to a bowl, and top with the shrimp and veggies. Garnish with cayenne pepper and parsley. 

Cooking Issues and Food Science with Dave Arnold

About Dave Arnold

On this episode, we’re joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the  Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation. 

On This Week’s Podcast

As I kind of expected going into this show, I  let Dave lead the way. I leaned into all those weird and intriguing food science topics. Like my episode with Daniel Gritzer, our discussion went long, so I broke it up into two episodes.

Part 1 of The Chefs Without Restaurants Podcast

We discuss MSG, hacking your home kitchen equipment, pressure cookers, and grain mills. We talk about whole wheat flour and its shelf life and degradation. And find out which popular candy just might be benefiting from a hint of rancidity. 

Part 2 of The Chefs Without Restaurants Podcast

We discuss storing fresh tomatoes, using canned tomatoes, and pizza sauce. We talk about his upcoming book, working with Gellan, hot poker cocktails, and fermenting with koji. We also talk about potato doughnuts and Moravian Sugar Cake (and so much more).

This Week’s Sponsors

If you’re interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert’s Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert’s you aren’t just saying yes to better flavor. You’re also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Dave Arnold

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Dave’s Twitter
Dave’s Instagram
The (new) Cooking Issues Podcast
Buy the book Liquid Intelligence
Dig through the Cooking Issues blog

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CHEFS WITHOUT RESTAURANTS

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

Ghanaian Cooking and Decolonizing the Food Industry with Chef Zoe Adjonyoh

About Zoe Adjonyoh

On this episode, we’re joined by Zoe Adjonyoh. She’s a chef, writer, entrepreneur, and the founder of Zoe’s Ghana Kitchen, a West African food brand that she started in 2010. Zoe’s been pioneering modern West African food in the forms of supper clubs in London, Berlin & New York. She had her own restaurant in Brixton, and has done numerous pop-ups  and events. In 2017 she released her cookbook, Zoe’s Ghana Kitchen, which was just republished and re-released in October. If you go to her website, you can get more info on the book, find recipes, purchase items from her spice line, and learn about her online classes.

Akara – Black Eyed Bean Fritters

On This Week’s Podcast

On the show, we talk about how her background, having an Irish mother, and a father from Ghana, influenced her cooking. Our conversation revolves primarily around decolonizing the food industry, and who should be profiting from African foodways. We talk about gatekeeping, and the importance of sharing opportunities, and the stage, with others, even when it means passing on an incredible opportunity for ourselves. We discuss her podcast Cooking Up Consciousness, and the upcoming anthology she’s editing, Serving Up: Essays on food, identity, and culture. And I asked her if she identified as a cook or a chef, and what it means to be a chef these days.

Spinach Agushi Curry and Grilled Plantain

This Week’s Sponsors

If you’re interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert’s Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert’s you aren’t just saying yes to better flavor. You’re also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.


Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

Relevant Links and Where to Learn About Zoe Adjonyoh and Zoe’s Ghana Kitchen

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Zoe Adjonyoh

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 Zoe Adjonyoh Instagram
Zoe Adjonyoh Twitter
Zoe’s Ghana Kitchen
The Cooking UpConsciousness Podcast 

Buy the book Zoe’s Ghana Kitchen, and support the book Serving Up

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CHEFS WITHOUT RESTAURANTS

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

Flavors Unknown with Emmanuel Laroche

About Emmanuel Laroche

This week my podcast guest is Emmanuel Laroche. Emmanuel has more than 20 years in the food ingredient industry, and is currently in charge of marketing for a company that manufactures flavors for food and beverage companies like Unilever and Nestle. 

In 2018 Emmanuel launched the Flavors Unknown podcast. Every other week he speaks to the chefs, pastry chefs, and bartenders who are creating tomorrow’s trends. Full disclosure… I was a guest this Spring, and you can hear me on episode 65

On This Week’s Podcast

Emmanuel has a master’s degree in organic chemistry, and an internship for his MBA led him to this career in flavor manufacturing. On the show, you’ll hear his origin story. We also talk about his podcast, how and why he started it, and some takeaways from the guests he’s had on his show. Some of his guests include chefs Andrew McLeodLevon Wallace, Philip Spear, Misti Norris, and today he’s releasing an episode with pastry chef François Payard.

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Relevant Links and Where to Learn About Emmanuel Laroche and Flavors Unknown

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Emmanuel Laroche

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Flavors Unknown Instagram
Flavors Unknown Twitter
Flavors Unknown Website
Flavors Unknown Podcast
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CONNECT WITH US

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

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