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The Food Craftsmen

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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".
More Information

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

The Story of Why We Cook

10/30/2016
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In todays' 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: 00:10:10


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...

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 plunging...

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 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: 00:04:32


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: 00:17:13


Great Danes Cookie Co. Owner Dane Rodgers | Ep 29 Leave me a voicemail 850-

1/13/2015
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GET A 20% DISCOUNTON YOUR ODER BY USING THE DISCOUNT CODE: FCWB Dane Rodgers has a day job, a beautiful wife, three of the cutest kids ever (one more on the way) and still finds time to bake some of the most amazing cookies you will ever stuff into your mouth. So, do not tell me you don't have the time to go after your dreams and build your own business. I discovered Great Dane's Cookie Company while I was shopping for a new car. There, at the dealership was a simple cookie jar. Being the...

Duration: 00:17:20


Entrepreneur & Owner of Yummy Mummy Brownies shares How She Got Her Start:

1/6/2015
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get a free brownie when you order 6 or more! The Yummy Mummy BrownieStory: Melissa learned how to bake from her grandmother. Which, tends to be the case for most bakers. Her grandmother developed a rich fudge brownie that Melissa continued to make for her family and friends. She happen to take her brownies to a dinner party, and once again, she was told by friends she should sell them. Melissa had spent about 5 years in the corporate world, and new she had a calling for something...

Duration: 00:12:11


How To Get Your Questions Answered on The Podcast: Season 3 Preview #4

7/9/2014
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Welcome to TFC. We are gearing up for season #3 of the show, so I wanted to do a few short episodes on the behind the scenes here. I wanted to break down a few basics that I think you need to know. Our overall format will remain the same in season three. We will still have inspirational stories from artisans in the food community, so if you are just checking in with us at TFC for the first time this is not the usual format of the show. We’ll spend about 30 minutes each week with a new...

Duration: 00:02:54


How To Share Your Story with The Food Craftsmen Community

7/9/2014
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Welcome to TFC. We are gearing up for season #3 of the show, so I wanted to do a few short episodes on the behind the scenes here. I wanted to break down a few basics that I think you need to know. Our overall format will remain the same in season three. We will still have inspirational stories from artisans in the food community, so if you are just checking in with us at TFC for the first time this is not the usual format of the show. We’ll spend about 30 minutes each week with a new...

Duration: 00:01:58


What The Food Craftsmen is All About

7/8/2014
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Welcome to TFC. We are gearing up for season #3 of the show, so I wanted to do a few short episodes on the behind the scenes here. I wanted to break down a few basics that I think you need to know. Our overall format will remain the same in season three. We will still have inspirational stories from artisans in the food community, so if you are just checking in with us at TFC for the first time this is not the usual format of the show. We’ll spend about 30 minutes each week with a new...

Duration: 00:03:03


Peter Jackson: Boucherie Cured Meats, Oakland CA

3/24/2014
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Growing up in the Bay Area, Berkeley California, Peter Jackson has always been exposed to great local food. As a young Chef he came across Paul Prudhommes’ Louisana Cooking cookbook which changed his life forever. He knew spicy foods were for him. So after finding he had some extra time when he became a private Chef for a family, he decided to expand his business into the cured meat arena. Peter shares how he got started creating his own charcuterie line Boucherie Cured Meats. We explore...

Duration: 00:16:24


Introducing my Patreon Page ep 26 (video)

3/18/2014
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Welcome To The Food Craftsmen ep. 26 Thanks for joining us this week on The Food Craftsmen. I wanted to take a moment to introduce you to my Patreonpage. Patreon is very much like most other crowd funding platforms like Kickstarter, and Indiegogo, the main difference is Patreon is for ongoing content creators, like myself and so many others, where we continually put out quality content on a daily, weekly, or monthly basis. Just like the other crowdfunding platforms there are perks...

Weezie Mott Cooking School |Alameda, CA.

3/17/2014
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The Food Craftsmen ep. 26 Today I have the great pleasure of introducing you to Weezie Mott of Alameda, CA. She has been running the Weezie Mott Cooking School since the late 1970s. As I sat down to talk with her in her kitchen about the cooking school I became intrigued with her life. I thought it would be interesting for you to hear all about it. She has such a wonderful story, and when she speaks of her late husband Howard, you can hear the love in her voice. To see any of todays' show...

Duration: 00:05:18


Gluten Free Baking Mixes | Culinary Institute of America grad Mark Hetzel o

3/10/2014
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Welcome to The Food Craftsmen ep.25 Call into the show and leave a voice message at 850-FOOD USA or you can leave me an email at foodcraftsmen.com/speakup Join Culinary Institute of America grad Mark Hetzel and me as we discuss what it takes to launch a successful gluten-free product line. Moon Rabbit Foods is from Asheville NC and they have some outstanding gluten-free baking mixes for you at home. For show notes and resources from todays showfoodcraftsmen.com/25 Head over to...

Duration: 00:18:30


From Shark Tank To BBQ Pit Part 2 | Heath Hall of Pork Barrel BBQ Call in 8

3/3/2014
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From Shark Tank To BBQ Pit Part 2 | Heath Hall of Pork Barrel BBQ Call in 850-FOOD-USA Welcome to The Food Craftsmen episode #24 Heath Hall of Pork Barrel BBQ shares with us what happened after being on The Shark Tank. What marketing technique got them in Cosmo magazine, and in Jay Lenos' monologue. They have won tons of BBQ contests so they're the real deal when it comes to making barbeque. How do you go from selling a pork rub to having an entire empire built around barbeque. Become part...

Duration: 00:20:31

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