Chef Terence Tomlin on Returning to Cooking After Partial Paralysis

The Chefs Without Restaurants Podcast – Episode 32 Terence Tomlin on Returning to Cooking After Partial Paralysis

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherPandora and I Heart Radio.

On this episode we have chef Terence Tomlin. He was the executive chef at the restaurant Hawthorne in Washington DC. In November 2017 he suffered two strokes while working at the restaurant, leaving the right side of his body paralyzed. He has been able to regain much of his strength, though he has still not regained full use of his right side. Since then, he’s gone on to compete in Baltimore’s Mason Dixon Master Chef Tournament, and won the seafood competition at The Maryland Foodie Fest. Terence current lives and works in Chesapeake, VA, and does both private and public dinner parties under the name Terence Tomlin Powered by Dinner with the Hortons. This episode is one of our Covid Zoom Sessions.

In this episode we discuss his road back to cooking after the stroke, making amends, continuing to cook during the Covid pandemic, cooking competitions, his ice cream company and cooking at home during self-isolation. You can find his YouTube channel here.

Chefs & Businesses Mentioned: Chef Stiletto, Justin Holloman, Chef Cat, Just Call Me Chef, Modernist Pantry.

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Chefs Without Restaurants Founder Chris Spear of 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, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Thanks to this week’s sponsors: Tyler Wright, Little Fig Bake Shop in Baltimore, Maryland, and Café Bueno in Frederick, Maryland.

Drew Pumphrey of The Smoking Swine BBQ Truck

the chefs without restaurants podcast with drew pumphrey of the smoking swine bbq food truck in baltimore maryland

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherPandora and I Heart Radio.

On this episode we have Drew Pumphrey. Drew is the owner of The Smoking Swine BBQ and smoked meats emporium. His food truck is based out of Baltimore, Maryland, and services the surrounding areas. He recently began working on a brick and mortar restaurant, which is currently operating on limited hours, but will be fully operational soon. 

In this episode:

·         BBQ

·         Food truck life

·         His appearance on the Guy Fieri  show Diners, Drive-Ins’ and Dives

·         Guerrilla marketing

·         Hospitality, customers and customer service

·         Not overthinking it

·         Vegetarian BBQ

Favorite Culinary Tool: Continuous Feed Robot Coupe Food Processor

Recommended Book: Setting the Table by Danny Meyer and Burn the Ice by Kevin Alexander

Favorite Chefs: Guy Fieri and Jesse Sandlin

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CONNECT WITH US

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Subscribe to The Chefs Without Restaurants Newsletter

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of 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, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Gettysburg, Pennsylvania Chef Josh Fidler

You can listen to the show on Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Pandora and I Heart Radio

On this episode we have chef Josh Fidler. Josh is a chef in the Gettysburg, Pa area. He was the chef and owner of Fidler & Co in Biglerville, and most recently consulted on the menu and kitchen at GearHouse Brewing Co in Chambersburg, PA. Currently, he is working on a new project called Mela Kitchen in Gettysburg. Mela is located in the brand new Jack’s Hard Cider facility, and will feature brick oven pizza and Italian inspired small plates and entrees.

On this episode:

·         Cooking in a smaller market

·         The impact of Covid-19 on life and business

·         How to (and if you should) market and self-promote during a global pandemic

Businesses Mentioned: The Falafel Shack in Chambersburg, PATommy’s Pizza

The Farmstead ButcherBeech Springs Farm and Savor Gettysburg

Cookbooks: Smoke & Pickles – Edward Lee  Ottolenghi– Yotam Ottolenghi  Momofuku – David Chang  Relæ – Christian Puglisi and The French Laundry Cookbook – Thomas Keller

=========================== 

CONNECT WITH US

 =========================== 

Subscribe to The Chefs Without Restaurants Newsletter

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of 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, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)