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Compelling interviews with today's artisan, gourmet, and specialty food entrepreneurs. Hear how they started their business while revolutionizing America from a Food "Industry" to pure "craftsmanship". Find out what drives the candy makers, beer brewers, fudge producers, and those people who make pickles. Get inspired by the people who have followed their passion, and created awesome businesses that drives America's "maker economy".

Compelling interviews with today's artisan, gourmet, and specialty food entrepreneurs. Hear how they started their business while revolutionizing America from a Food "Industry" to pure "craftsmanship". Find out what drives the candy makers, beer brewers, fudge producers, and those people who make pickles. Get inspired by the people who have followed their passion, and created awesome businesses that drives America's "maker economy".
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Location:

Rochester Hills, MI

Description:

Compelling interviews with today's artisan, gourmet, and specialty food entrepreneurs. Hear how they started their business while revolutionizing America from a Food "Industry" to pure "craftsmanship". Find out what drives the candy makers, beer brewers, fudge producers, and those people who make pickles. Get inspired by the people who have followed their passion, and created awesome businesses that drives America's "maker economy".

Language:

English


Episodes

Christopher Kimball Topping the Charts, NRAEF New Partnerships and the death of Green Bean Casserole

10/29/2018
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This past Friday The National Restaurant Association announced its’ official partnership with the Department of Defense Military Spouse Employment Partnership. The NRAEF officially joined October 16th of this year with the plan to reduce unemployment rates for military spouses. The partnership connects military spouses with more than 390 partner employers who are actively recruiting, hring and promoting military spouses in portable careers. Rob Gifford, the executive vice president of...

Duration:00:18:29

Roy Choi, Lady Gaga, Christina Tosi and Ugly Fruit

10/26/2018
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It is Friday and you know what that means. It means you are already in the weeds for tonight's’ service chefs, so get your mise en place together. Recently, the nation’s largest supermarket chain, Kroger announced it would be selling ‘ugly’ produce in an attempt to cut down on food waste. Hannaford, Price Chopper and Market 32 started experimenting with ugly produce earlier but has since discontinued the program. Hannaford used the ‘misfits’ moniker as a trial starting in May of 2016...

Duration:00:20:33

Hormone Monsters And Chick-Fil-A

10/24/2018
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Affiliate link to Amazon: The complete Cookbook for Young Chefs: https://amzn.to/2EI68KO Other Links Mentioned Today: World Central Kitchen: https://goo.gl/RSbMyq Eaters’ Young Guns Nomination Form: https://goo.gl/c6N6ap Get a shirt, support the show: https://goo.gl/9yQ4GB Affiliate link to Amazon: The complete Cookbook for Young Chefs: https://amzn.to/2EI68KO Other Links Mentioned Today: World Central Kitchen: https://goo.gl/RSbMyq Eaters’ Young Guns Nomination Form:...

Duration:00:03:18

This Pop Up Means We've Run Out of Restaurant Ideas.

10/19/2018
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Have we run out of restaurant ideas? This Pop up leans towards yes.

Duration:00:14:26

Top Chef Season 16 Revealed. Chick fil A has a drinkable key lime pie

10/18/2018
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Chick-fil-a has released a new frosted key lime drink as a limited run only in Austin, TX. So, if you are in the Austin area stop in and get your drinkable key lime pie at a Chick-fil-A. The drink is made from lemonade, vanilla, a sugar-free lime flavoring, soft serve along with turmeric and spirulina. The food network is celebrating 25 years and they had a big old bash with some of their best celebrity chefs. Bobby Flay and Giada De Laurnatiis cooked some of their favorite foods...

Duration:00:13:13

April Bloomfield, and the Zombie skittles are coming

10/17/2018
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Welcome to the culinary Insider for October 17th. I am Ryan Parker For all of you fans who love Iron Chef, or Iron Chef America. Rejoice. Netflix is unleashing a brazen copy of Iron Chef with its new show The Final Table. There will be twelve teams of two chefs who travel the world and compete in a kitchen stadium setting to make it to the final table. The Chefs will be judged by a panel of chefs, celebrities and food critics from each of the countries they travel to. The...

Duration:00:11:18

Alton Brown, Faygo Pop as Beer and Prices Rise

10/16/2018
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Welcome to the Culinary insider for October 16th 2018. I am Ryan Parker Last night on The Cooking Channel Alton Brown brought back one of the most beloved food shows ever. Good Eats: Reloaded aired on the cooking channel. Alton dusted off 13 episodes of Good Eats. The new episodes of Good Eats feature material from the original episodes with reworked sketches and recipes. Also, in the episodes are the current version of the show features a current version of Alton Brown. Who...

Duration:00:08:38

Dominique Crenn, Jonathan Gold, and Austins Tequila Festival

10/15/2018
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Welcome to the Culinary Insider for October 15th 2018. I am Ryan Parker. Good news for the restaurant industry. Third quarter sales growth is the best since 2015. Nation’s Restaurant news is reporting same store sales were up 1.2 percent in September. Marking the first time since 2015 all three months in a quarter had positive sales growth. The bad news is traffic declined in the third quarter by 1.2 percent compared to the same time last year. Rising menu prices and soft numbers...

Duration:00:02:58

The Story of Why We Cook

10/30/2016
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In today's story: Nick Lundberg shares with us why he started cooking and became a Chef. You will also hear how I started cooking and what it means for your community from Michael Pollan

Duration:00:05:19

For The Love of Pork Belly | The Food Craftsmen Podcast

8/22/2016
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We hold true, here in the U.S, the inalienable right to eat what some consider the food of the gods. We believe pork belly is a truly American dish. We treat it with reverence. Truth be told pork, in particular, the meaty, fatty belly is loved and used in cuisines all over the world. It is no less American than it is Korean, Phillipino, Japanese, or Taiwanese. History: Some argue hogs were domesticated in China around 4900BC. Romans raised two types of pigs, one with a larger frame known...

Duration:00:05:38

The Story of The Braise

8/7/2016
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Tough cuts of meat, or secondary cuts, were the food of peasants long ago. For years grandmothers braised meats like pot roast to serve to the family. Home cooks stumble over the process until, finally, they unlock the secrets of time, temperature, patience, and skill. In today's world having a beautifully braised hunk of beef is found primarily in higher-end, fine dining restaurants. Braising is a cooking method that transforms tough cuts of meats into tender and delicious meals. Braising...

Duration:00:06:47

The Story of Basil

7/31/2016
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Basil has a nickname, “The Royal Herb”, or Saint Joseph's Wort. It has been cultivated in India for over 5000 years. Basil comes from the greek word Basileus, meaning "king". The pungent flavor of licorice combined with clove permeates the air when it is first picked. The soft, tender leaves lend themselves well to so many applications. Basil can be added to salads, crushed with pine nuts, oil, salt, and shavings of parmesan cheese to create a classic pesto, or added directly to your...

Duration:00:04:11

How To Sauté Mushrooms Like a Chef

6/21/2016
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Learn how to sauté mushrooms like a pro. Sauteing is not a difficult skill to master in the kitchen. Mushrooms however, take a bit of attention to detail. This week I share with you how to saute mushrooms and why it's important to master this basic skill for your sauteed mushroom recipes. This technique works for various types of mushrooms: Shiitake mushrooms Oyster musherooms Button mushrooms etc. The key to really amping up your mushroom recipes is to make sure you have perfectly...

Duration:00:11:34

How To Poach An Egg Like a Pro

1/16/2016
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A beautifully poached egg is something to marvel at. The white of the egg is perfectly cooked and silky. While the yolk is warm and velvety. The yolk will run when pierced. How To Poach Eggs I am a huge sucker for a quality poached egg. In the morning they are great as part of a hash, on an eggs benedict. In the afternoon or evening poached eggs are a great accompaniment to a bitter green salad with a light vinaigrette. Once you master the poached egg you can make them at scale by...

Duration:00:02:21

The Jam Stand | Food Craftsmen Ep 40 Call In To The Show: 850-FOOD-USA

3/3/2015
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For two young women who were searching for their next big thing, leaving their corporate world wasn't an easy choice. Sabrina Valle and Jessica Quon found their calling in The Jam Stand. They believe living in Brooklyn was an asset in creating their wonderful artisanal Jam company. "Brooklyn doesn't let you call it quits". In the past few years they have grown from making all of their own jam to finding a copacker that allowed them to work on the business, instead of in the...

Duration:00:22:14

Family Business: 3 Keys To Not Getting Fired By Your Brother

2/3/2015
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Family Members are not always the best business Partners It can be dangerous working with family members when starting your own business. So you should consider whether or not you want to start a family business. Believe me, I know. I was fired by my very own brother several years back. Don’t worry, I deserved it, and he was in the right to do so. Keeping me on in his business would have slowed him down, I wasn’t the right fit. He had hired me as an assistant swim coach for his team....

Duration:00:07:46

Bacon, The Drunken Piglet & Fatty Cakes NY with Jennifer Taylor-Miller Ep 31

1/27/2015
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You can get 10% off of your order at Fatty Cakes NY by entering the coupon code: FOODCRAFTSMEN on your order. Jennifer Taylor-Miller started Fatty Cakes NY on a "total whim". Her job in children's media wasn't giving her the creative outlet she desired. So she started baking cookies. Jennifer was playing an old-fashioned game of "Stump The Baker" where friends of hers would give her off the wall suggestions for cookies to bring into the office. One of the favorites of the office was an...

Duration:00:29:55

Bacon, The Drunken Piglet & Fatty Cakes NY with Jennifer Taylor-Miller Ep 3

1/27/2015
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You can get 10% off of your order at Fatty Cakes NY by entering the coupon code:FOODCRAFTSMENon your order. Jennifer Taylor-Miller started Fatty Cakes NY on a "totalwhim". Her job in children's media wasn't giving her the creative outlet she desired. So she started baking cookies. Jennifer was playing an old-fashioned game of "Stump The Baker" where friends of hers would give her off the wall suggestions for cookies to bring into the office. One of the favorites of the office was an...

Duration:00:15:12

How To Handle Disappointed Customers The Right Way

1/22/2015
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In today's special episode you will discover how to handle a disappointed customer that allows them to be heard, and feel like you are there to help them out. If you have ever had a job, you have had a disappointed customer. It can be a really tricky situation to make things right. A disappointed customer can suck business away from you faster today than ever before. Handled right, that same disappointed customer will become a raving fan. I’m going to be really honest with you right now,...

Duration:00:08:35

Sweet Fire Pepper Jelly Owner Dana Stenzel | The Food Craftsmen ep 30

1/20/2015
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Sweet Fire Pepper Jelly was a happy accident: Dana Stenzel of Sweet Fire Pepper Jelly started making a spicy pepper jelly by accident one day. She blames it on her husband. One I consider a "happy accident" (shout out to Bob Ross). Her first foray into using a co-packer she brought her ingredients to the facility. This brought on a chuckle from the packer because she brought enough ingredients to make a five pound batch. A test run for the packer required a minimum of 30 pound batches. Get...

Duration:00:33:58