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Summary
In this solo episode of “Postcards from the Kitchen,” Elaine Acker discusses the power of cookbooks as a marketing tool and shares an example of how she and her team created a mini-cookbook for a networking conference. She also explores the idea of strategic referral partnerships between food brands and shares a free download of the mini cookbook with the audience.
Guests• Solo episode with Elaine Acker
Links• Get a free copy of the GROW 2024 Cookbook! No sign-up required! (If the link isn't clickable, just copy and paste this into your browser: https://www.thecookbookcreative.com/hubfs/Sample%20Cookbooks/Grow2024%20Conference%20Cookbook.pdf
Topics discussed• The role of cookbooks as a marketing tool
• Creating a mini-cookbook for a networking conference
• Showcasing colleagues’ favorite recipes and businesses
• Ideas for strategic referral partnerships between food brands
Key takeaways• Cookbooks can be a powerful marketing tool for food brands.
• Creating a mini-cookbook for a networking conference can be a unique way to showcase colleagues’ talents and create personal connections.
• Strategic referral partnerships between food brands can amplify each other’s voices and increase revenues.
Notable quotes• “Cookbooks aren’t just a gorgeous way to share your food and culture; they can be a brilliant marketing tool that elevates your business above the competitive chaos.” – Elaine Acker
• “Creating a mini-cookbook for a conference felt like making a personal introduction, just by sharing recipes and telling a story or two.” – Elaine Acker
• “Strategic referral partnerships between food brands can really amplify each other’s voices and increase revenues, just by sharing strengths.” – Elaine Acker
Entities mentioned• Betty Crocker
• Celebrity chefs
• Catherine Brown
• GROW 2024
• Sparx360
• Good Humans Growth Network
• Keira Crooms
• Keira's Modern Desk
• Megan Giles
• Pandora Hodges
• Sharpline Sales
• Alyssa McGuinn
• InfoFluency
• Jeremiah Shaw
• Grovity Leadership
• Mindy Mackey
• Carnegie Investment Counsel
• Sasha Crabtrey
• Remote COO
• Lawrence Hackney, CPA
Keywordscookbooks, marketing tool, mini-cookbook, networking conference, recipes, strategic referral partnerships, food brands
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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In this episode, Elaine Acker interviews Chelsea Nicole of Little Mountain Ranch in British Columbia, Canada. They discuss the concept of homesteading and Chelsea’s experiences growing food, stocking the pantry, and cooking from scratch. They also touch on Chelsea’s recently published cookbook and her advice for aspiring cookbook authors. Throughout the conversation, Chelsea emphasizes the importance of self-sufficiency, simplicity in cooking, and the joy of preserving family recipes.
Guest· Chelsea Nicole: Owner of Little Mountain Ranch and author of a cookbook
Links· Little Mountain Ranch Website
· Little Mountain Ranch YouTube Channel
· Postcards from the Kitchen blog article featuring Chelsea Nicole
Topics discussed· Definition of homesteading
· Growing food and self-sufficiency
· Stocking the pantry and food preservation methods
· Cooking from scratch and simple recipes
· Challenges of living in the north with a short growing season
· Chelsea’s recently published cookbook and its reception
· Advice for aspiring cookbook authors
Key takeaways· Homesteading is about being self-sufficient and having independence from food systems.
· Chelsea grows about 50% of her family’s vegetables, 100% of their meat, 75% of their dairy, and all of their eggs.
· She preserves food through canning, root cellaring, freeze drying, and cold storage.
· Cooking from scratch is less difficult and less expensive than people think, and it allows for more control over ingredients and flavors.
· Chelsea’s cookbook has received positive feedback for its old-fashioned recipes, simplicity, and large font.
· Working with professionals like Elaine Acker at The Cookbook Creative can help make the cookbook publishing process smoother and more successful.
· Chelsea finds joy in passing down family recipes and seeing them become part of other families’ traditions.
Notable quotes· “Homesteading is about being as self-sufficient as you can be, having some independence from food systems, and being able to source what you need for your day-to-day life from your own land as much as possible.” - Chelsea Nicole
· “Cooking from food that you can either get at a farmer’s market or you can grow in your own backyard has reinstilled in me… a sense of roots that I didn’t really have before.” - Chelsea Nicole
· “Cooking from scratch and eating at home… has moved out of our culture in a lot of ways, and people are coming back to that in droves now, especially with inflation and all of that. Food is very expensive, and it’s a lot less expensive to cook from scratch.” - Chelsea Nicole
· “Every recipe has a story. There’s somebody behind it, and they were bringing family and friends together around food and making memories.” - Elaine Acker
· “It thrills me that somebody might take one of these recipes and it might become part of their family, and then it would get passed down in their family.” - Chelsea Nicole
Entities mentioned· Little Mountain Ranch
· The Cookbook Creative
Keywordshomesteading, self-sufficiency, growing food, stocking the pantry, cooking from scratch, food preservation, cookbook, family recipes, simplicity, roots, publishing, advice
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Discover the hidden history and heritage of Fredericksburg, Texas, and indulge in the delicious and unique dishes at Hondo’s on Main. Experience the charm of the town and the passion for food at this renowned restaurant. Owner Cris Crouch Graham (daughter of Hondo Crouch, founder of Luckenbach) talks about how she found herself in the restaurant business and how it’s David Strackbein’s magic touch that creates delicious and unique dishes.
LinksRead the article about Hondo’s on Main on our blog: https://www.thecookbookcreative.com/blog
Discover Hondo’s on Main: https://www.hondosonmain.com/
Guests• Cris Crouch Graham: Owner of Hondo’s on Main, a restaurant in Fredericksburg, Texas
• David Strackbein, Chef at Hondo’s on Main
Topics discussed• The German heritage of Fredericksburg
• The evolution of Fredericksburg from a German town to a shopping Mecca
• Historic architecture in Fredericksburg
• The history of Hondo’s on Main and its transformation from a plow and wagon manufacturer to a restaurant
• The role of Hondo’s on Main in popularizing Fredericksburg as a destination for music and tourism
• Cris's inspiration behind getting involved in the restaurant business
• The focus on quality and homemade food at Hondo’s on Main
• The process and attention to detail in creating exceptional dishes
• The variety of food options at Hondo’s on Main, including non-German fare
• The significance of travel and experiencing different places and cultures
• The importance of family meals and the joy of cooking at home
• The challenges and creativity in creating new dishes and flavors
• The satisfaction in providing good food and creating memorable dining experiences
Key takeaways• Fredericksburg has a rich German heritage that is often overlooked by visitors who now see it primarily as a shopping destination.
• The architecture in Fredericksburg is worth appreciating and adds to the town’s charm.
• Hondo’s on Main has played a significant role in the music and tourism scene in Fredericksburg.
• Quality and process are important in creating delicious and unique dishes.
• Hondo’s on Main offers a diverse menu with a focus on homemade food and attention to detail.
• Traveling to different places can broaden one’s perspective and appreciation for different cultures.
• Family meals and cooking at home can create wonderful experiences and memories.
• Trying new dishes and flavors can be a fun and creative process.
Notable quotes• “People overlook process… it’s the process of quality. It’s a quality product, but the process is also detailed.” – David Strackbein
• “I like to just create. And that’s what I get to do here - create different specials, the brisket macaroni and cheese… smoked cheese balls… smoked meatloaf.” – David Strackbein
• “It takes 12 steps just to make one margarita… but you do it in 45 seconds.” – David Strackbein
• “Don’t change what you do just to make more money.” – David Strackbein
Entities mentioned• Fredericksburg, Texas
• Hondo’s on Main
• Krause Cups
• John Deere
• Lückenbach
• Viva Terlingua
• Willie Nelson
• Guy Clark
• Albert Hotel
• Vaudeville
• New Waterloo
• South Congress Hotel
KeywordsFredericksburg Texas, German heritage, German architecture, Hondo’s on Main, music, Luckenbach, travel, cooking at home, creativity, process, margaritas, trends
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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If you’re a fan of barbecue and love exploring unique flavor combinations, you won’t want to miss Elaine’s conversation with the owners of Eaker Barbecue, in Fredericksburg, Texas. Listen in as Boo and Lance share their journey of combining South Texas and Korean flavors and how they’ve created a winning fusion menu. Learn about their popular menu items, challenges of running a barbecue restaurant, and their decision to move from Houston to Fredericksburg. Tune in to discover delicious pork belly and get inspired to visit Eaker Barbecue for a taste of their mouthwatering dishes.
Guests• Boo and Lance: Owners of Eaker Barbecue in Fredericksburg, Texas
Links• Eaker BBQ
• Postcards from the Kitchen Blog
Topics discussed• The fusion of South Texas and Korean flavors in Eaker Barbecue’s menu
• Challenges and profitability of running a barbecue restaurant
• Their love for Houston and ultimate decision to move to Fredericksburg
• Favorite menu items, including pork belly
Key takeaways• Eaker Barbecue combines South Texas, Central Texas, and Korean flavors in their menu.
• The food truck was initially intended to be a marketing tool for their future restaurant.
• Gochujang ribs and mac and cheese are popular menu items.
• Brisket is cooked heavy, while sausage and ribs are cooked light due to their limited reuse potential.
• Running a barbecue restaurant is challenging and less profitable compared to other types of restaurants.
• Eaker Barbecue moved to Fredericksburg for a better quality of life and a safer environment.
• Pork belly is a versatile meat that can be prepared with various glazes and flavors.
Notable quotes• “The food is us, right? I grew up in South Texas inspired by Central Texas barbecue and thanks to Boo, realized that Korean food paired very well with Texas barbecue.” - Lance
• “Restaurants are not highly profitable. Barbecue restaurants are the least profitable.” - Lance
• “We needed our family to be in a good place, and Houston was growing more and more violent. Here, if you hear a gunshot, you wonder if they got the deer, not if someone got shot.” - Lance
Entities mentioned• Eaker Barbecue
• Houston Barbecue Festival
• St. Arnold’s
• Houston
• Fredericksburg
• Troubadour festival
• Texas Monthly
Keywordsbarbecue, fusion, South Texas, Korean, food truck, restaurant, menu, gochujang ribs, mac and cheese, sausage, brisket, profitability, Houston, Fredericksburg, pork belly
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, Lecia Duke, the CEO and founder of Quintessential Chocolates Company, shares the story behind her unique and innovative chocolates. From her training by a Swiss master chocolatier to the development of her liquid center chocolates, Lecia discusses the challenges and successes she has faced throughout her 40-year career. She also gives a behind-the-scenes look at her retail store and production facility in Fredericksburg, Texas. This is the first of three episodes about foodie destinations in Fredericksburg.
You can also read the article and see photos on our BLOG.
Guests• Lecia Duke: CEO and founder of Quintessential Chocolates Company, Incorporated
Topics discussed• Lecia’s background and upbringing in Texas and her exposure to French language and culture
• Her move to Fredericksburg, Texas and the inspiration behind opening her retail store there
• Her training as a chocolatier by a Swiss master chocolatier and the development of her liqueur proliné
• The challenges she faced in launching her business and the expansion of her product to non-alcoholic flavors
• The unique process of creating the liquid centers for her chocolates and the technology used in her production facility
• The popularity of her chocolates and the different flavors that customers love
Key takeaways• Lecia Duke’s career as a chocolatier spans 40 years, during which she has developed unique and innovative chocolates.
• Quintessential Chocolates Company specializes in liquid center chocolates and offers a wide range of flavors, including liqueurs, cocktails, and wine varietals.
• Lecia’s chocolates are made with high-quality ingredients and are crafted using a traditional European approach.
• The chocolates are handmade in the retail store’s production facility in Fredericksburg, Texas.
• Quintessential Chocolates Company ships its products nationwide and offers vegan and keto options.
Notable quotes• “We make experiential chocolate. You have to experience it to understand it.” - Lecia Duke
• “When you taste good, real chocolate, properly done, who cares about the shelf life?” - Lecia Duke
• “We try to have something in the store for everyone, including vegan and keto options.” - Lecia Duke
Entities mentioned• Quintessential Chocolates Company, Incorporated
• Chocolat (retail store)
• Fredericksburg, Texas
• Jack Daniels
• Garrison Brothers Distillery
• Lindt (chocolate company)
Keywordschocolatier, liquid center chocolates, flavors, production facility, handmade, high-quality, European approach
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, Chris LeBeau, the founder of Decoding Cocktails, shares his journey from working in strategic planning to becoming a full-time mixologist. He discusses how he simplifies cocktail-making and teaches others how to make delicious drinks at home. Chris also recommends books for beginners and shares his favorite tips and techniques.
Guest• Chris LeBeau: Founder of Decoding Cocktails
Links• Chris LeBeau on the blog
• Yummy chocolate cocktail recipes for Chocolate Happy Hour
Topics discussed• Chris’s journey from strategic planning to mixologist
• The inspiration behind Decoding Cocktails
• The importance of understanding ratios and basic techniques in cocktail-making
• Recommended books for beginners in cocktail-making
• Tips for simplifying complex cocktail recipes
• The art of making cocktails for others
Key takeaways• Cocktails can be simplified by understanding ratios and basic techniques.
• The Book of Cocktail Ratios by Michael Ruhlman is a great resource for beginners.
• The Bar Book by Jeffrey Morgenthaler is recommended for those who want to improve their bartending skills.
• Start with simple cocktail recipes and focus on the mood and occasion when choosing drinks.
• The process of milk clarification can be used to create unique and flavorful cocktails.
Notable quotes• “If suddenly you didn’t look at every cocktail as an iterative one-off, but as belonging to a family, now suddenly the universe of creating this becomes a lot more like cooking.” - Chris LeBeau
• “Making a cocktail and it feeling hard or expensive or then it not even going right, that is an absolute perfect recipe to make sure you make fewer cocktails.” - Chris LeBeau
• “The advantage that a cocktail has over wine and beer is that you get to say to someone, ‘Come over, let me make something for you.’” - Chris LeBeau
Entities mentioned• Decoding Cocktails
• The Cocktail Codex
• The Four Hour Chef
• In Toxicology
• Michael Ruhlman
• The Book of Cocktail Ratios
• Jeffrey Morgenthaler
• The Bar Book
Keywordscocktails, bartending, mixology, ratios, techniques, beginner’s guide to bartending, cocktail recipes, virtual classes, milk clarification, bartending books
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, the Elaine highlights the work of Dr. Deb Tolman, an environmental scientist and founder of the SILO Project, who shares her knowledge on sustainable gardening, specifically using keyhole gardens. With origins in Africa, keyhole gardens can be adapted to challenging climates like Texas. In this episode, Elaine discusses the benefits of keyhole gardening, including its potential to grow fresh produce at home and talks through a step-by-step guide to creating your own keyhole garden.
Guest• This is a solo episode from Elaine Acker highlighting the work of Dr. Deb Tolman: Environmental scientist and founder of the SILO Project, an organization that researches and develops sustainable living practices and educates the public.
Important Links
• Read the full article and see photos on our blog:
• https://www.thecookbookcreative.com/blog
• Follow Dr. Deb on Facebook:
https://www.facebook.com/p/The-Silo-Project-100070799003450/Visit Dr. Deb’s website and check out upcoming workshops:
Topics discussed
https://www.debtolman.com/• Introduction to Dr. Deb Tolman and the SILO Project
• Origins and concept of keyhole gardens
• Adapting keyhole gardens to challenging climates
• Benefits of keyhole gardening
• Success stories of keyhole gardens in Clifton, Texas
• Thriving in challenging conditions with keyhole gardens
• The book Soiled Rotten: Keyhole Gardens All Year Round, which offers a step-by-step guide to creating a keyhole garden
Key takeaways• Keyhole gardens are a sustainable gardening method that originated in Africa and have been used by humanitarian aid organizations to help communities grow their own food in challenging conditions.
• Dr. Deb Tolman adapted keyhole gardening to suit the dry conditions of North Central Texas, and it has proven to be successful in growing a variety of vegetables year-round.
• Keyhole gardens thrive even in extreme climates like Texas by reducing water requirements, using drip irrigation, applying mulch, and using shade structures to protect plants from heat and sun exposure.
• Creating a keyhole garden involves constructing the exterior walls, creating a composting basket in the center, layering the garden with compostable materials, and regularly feeding the garden with kitchen scraps and organic materials.
• With proper care and maintenance, keyhole gardens can provide an abundance of fresh produce, save water, and lower grocery bills.
Notable quotes• “People often underestimate the potential of sustainable gardening methods like keyhole gardens. You don’t need to spend excessive amounts on groceries when you can grow your own fresh produce right at home.” - Dr. Deb Tolman
Entities mentioned• Dr. Deb Tolman
• The SILO Project
• Texas Co-Op Power magazine
• Ace Hardware
Keywordssustainable gardening, keyhole gardens, Dr. Deb Tolman, SILO Project, Clifton Texas, challenging climates, fresh produce, drought resistant gardening, water conservation, composting, mulch, shade structures, step-by-step keyhole gardening, Soiled Rotten: keyhole gardens all year round
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, host Elaine Acker interviews Molly McAdams, in Part 2 of our series with the Texas Beef Council. Molly shares her passion for ranching and her role in advocating for cattle producers. She also discusses the practicality of meat science and the valuable insights it provides. The episode highlights the hard work and dedication of ranchers and explores the culture and goals of the Texas Beef Council.
Important LinksThe Texas Beef Council
Postcards from the Kitchen Blog
Amazon Finds from The Cookbook Creative
Guest• Molly McAdams: Executive Vice President of the Texas Beef Council, rancher, and meat scientist
Topics discussed• The role of the Texas Beef Council in advocating for cattle producers
• The importance of research, promotion, and education about beef
• Molly’s personal experience with ranching and the ranching lifestyle
• The wildlife and environmental benefits of cattle ranching
• The challenges and rewards of working in the cattle industry
• Molly’s background as a meat scientist and the practicality of the field
• The goals and culture of the Texas Beef Council
Key takeaways• The Texas Beef Council serves as a voice for cattle producers, using collected funds to educate and advocate for the industry.
• Ranching is a challenging but rewarding lifestyle, and Molly’s personal experience gives her a unique perspective.
• Meat science is a practical and intellectually stimulating field that provides valuable insights into the meat industry.
• The Texas Beef Council aims to create a strong team and culture, focusing on mentorship, collaboration, and cultivating passion.
• Molly emphasizes the importance of succession planning and helping individuals find their strengths and passions within the organization.
Notable quotes• “Our job is to talk to consumers on behalf of cattle producers. What I love about Texas Beef Council and other beef councils and the way that our beef checkoff works is everything we do comes from a basis of research.” - Molly McAdams
• “It’s easy to romanticize ranching, but it’s hard work. I have empathy for our stakeholders because I know how hard the work is and I know what they put into it.” - Molly McAdams
• “Meat science is so practical. You learn about meat chemistry, biology, animal welfare, and all the steps that lead to having safe, nutritious meat on a plate.” - Molly McAdams
• “We are a nonprofit with a passion for beef. Creating a culture that is sticky, where people know how they fit in, is very rewarding.” - Molly McAdams
Entities mentioned• Texas Beef Council
• Texas ranchers
• Cattle producers
• The McAdams 12 Bar Ranch
• The Little 12 Bar Ranch
KeywordsTexas Beef Council, cattle producers, ranching, meat science, Texas culture
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, Chef Robert Hale, with the Texas Beef Council, discusses his role in educating professional chefs on how to cook beef and the challenges faced by family ranches in Texas. He also shares his experiences cooking for special events. Chef Hale provides advice on how to elevate the dining experience at home and emphasizes the importance of investing in a good knife.
Guests• Chef Robert Hale: A chef and educator at the Texas Beef Council, specializing in cooking beef.
Awesome Links• Amazing recipes from the Beef Loving Texans
• BEEF TV
• The Texas Beef Council
• The Cookbook Creative's Blog
Topics discussed• Chef Hale’s role in educating professional chefs on cooking beef
• Challenges faced by family ranches in Texas, including drought and weather conditions
• Popular topics taught to restaurant owners and chefs: menuing, cooking techniques, and cuts of beef
• Misconceptions about beef in the culinary industry
• Chef Hale’s experiences cooking for race teams and at special events
• Advice for elevating the dining experience at home, including experimenting with different cuts and flavors
• The importance of investing in a good knife for cooking
Key takeaways• Chef Hale’s role is to educate professional chefs on cooking beef and provide them with resources and training.
• Family ranches in Texas face challenges such as drought and weather conditions.
• Chef Hale focuses on teaching restaurant owners and chefs about menuing, cooking techniques, and different cuts of beef.
• The biggest misconception about beef in the culinary industry is the hesitancy to explore different cuts and flavors beyond the popular ones.
• Chef Hale has had exciting experiences cooking for race teams, at special events, and in different locations.
• To elevate the dining experience at home, Chef Hale advises experimenting with different cuts of beef and flavors, and investing in a good knife.
Notable quotes• “We need to make sure that the steak is arriving to you, hot, warm, medium rare, like you wanted it.” - Chef Robert Hale
• “Don’t be afraid to experiment, start easy, start slow, and get good recipes.” - Chef Robert Hale
• “Invest in a good knife, it makes life so much easier.” - Chef Robert Hale
Entities mentioned• Texas Beef Council
• Beef Loving Texans
• Texas Restaurant Association
• Texas Chefs Association
• Culinary Institute of America
• James Beard House
Keywordschef, cooking, beef, education, family ranches, cooking techniques, cuts of beef, dining experience, experimenting, Texas Beef Council, Beef Loving Texans, Texas Restaurant Association, Texas Chefs Association, Culinary Institute of America, James Beard House
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, host Elaine Acker answers questions about cookbooks and explains the process of creating a beautiful cookbook. She discusses the importance of capturing recipes that are meaningful and leveraging the power of stories in food branding. Elaine also highlights the benefits of cookbooks as marketing tools for food brands and shares why people still buy printed cookbooks in the digital age.
Topics discussed• Importance of capturing and sharing meaningful recipes
• Audience of food brands and related businesses
• Cookbook creation process: writing, designing, and publishing
• Gathering recipes and organizing them
• Options for photography: using smartphones, stock photos, or hiring a photographer
• Custom design for each cookbook
• Production and publication process
• Average timeline of four to six months for cookbook creation
• Continuing popularity and market for printed cookbooks
• Benefits of cookbooks as marketing tools for food brands
• Standing out in a competitive market
• Telling stories and building relationships with customers through cookbooks
• Addressing concerns about sharing secret family recipes
Key takeaways• Cookbooks can be a valuable tool for capturing and sharing meaningful recipes with others.
• The Cookbook Creative works with food brands and related businesses to create beautiful cookbooks that reflect their brand and personality.
• The process of creating a cookbook involves writing, designing, and publishing.
• Cookbook creation typically takes four to six months, depending on the speed of recipe gathering, photography, and approval process.
• Printed cookbooks are still popular and offer a unique and tangible experience in the kitchen.
• Cookbooks serve as effective marketing tools for food brands, helping them stand out, tell their stories, and build relationships with customers.
• Sharing recipes through a cookbook is a generous act that creates a memorable experience for customers.
Notable quotes• “We’re not capturing some of the recipes that are near and dear to our hearts in a place where we can easily share them with others.” - Elaine Acker
• “A cookbook is a really great way to stand out in a market with so much competition.” - Elaine Acker
• “It opens up those opportunities for PR and connections with the media.” - Elaine Acker
• “People are not going to go home and regularly make your favorite recipe. They want it the way you make it.” - Elaine Acker
Entities mentioned• The Cookbook Creative: https://www.thecookbookcreative.com/custom
Keywordscookbooks, recipes, food brands, storytelling, writing, book design, publishing, food photography, marketing, competition, relationships, printed cookbooks, secret family recipes
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, Chef Tony Biggs, the Director of Culinary Arts at Certified Angus Beef, shares his lively career and experiences in the culinary industry. He discusses his love for entertaining and grilling events, as well as his travels around the world to discover local cuisine and cultures. Chef Tony also provides valuable tips for cooking the perfect steak and highlights the importance of travel and learning in the culinary world.
Visit our Postcards from the Kitchen Blog: https://www.thecookbookcreative.com/blog/playing-with-fire-meet-chef-tony-biggs
Watch the interview on YouTube: https://www.youtube.com/watch?v=LrHTptyqr6k
GuestChef Tony Biggs: Director of Culinary Arts at Certified Angus Beef
Topics discussed• Chef Tony’s entertaining and grilling events
• His experiences cooking two six-foot paellas in Nashville
• The universal language of food and its ability to bring people together
• Traveling and learning the ropes to experience local cuisine and culture
• Chef Tony’s travels to Spain and Italy and his culinary adventures
• The importance of learning the basics of food and continuously expanding culinary repertoire
• Tips for cooking the perfect steak, including using a thermometer and allowing it to rest
Key takeaways• Food brings people together and is the universal language of love.
• Traveling is essential for understanding food and learning about different cultures.
• Learning the basics of food is crucial for becoming a respectable chef.
• Cooking the perfect steak involves not overcooking it, using a thermometer, and allowing it to rest properly.
• The love of food captures people’s imagination and fosters connections and friendships.
Notable quotes• “Food brings people together whether they know you or not.”
• “You have to understand how food is really made to be a respectable chef.”
• “Don’t overcook your steak. Buy yourself a thermometer and use it all the time.”
• “Taking cuts of meat and cooking them in different ways has been really great and fun for me.”
• “The love of food captures everybody’s imagination.”
People and places mentioned• Chef Tony Biggs
• Certified Angus Beef
• Nashville, Tennessee
• Spain
• Italy
• Florence
• Dario Cecchini
• Jacques Pepin
• Francis Mallman
• daikon (vegetable)
• Roast Perfect app
KeywordsChef, grilling events, paellas, Nashville, food, universal language, travel, local experience, cuisine, culture, Spain, Italy, culinary adventures, steak, thermometer, rest, basics, cooking, love of food
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, we talk to Jeffrey Schlissel, the founder of the Bacon Cartel. Jeffrey discusses his passion for bacon and his mission to bring support local farms. Jeffrey also talks about his podcast, Walk and Talk, where he discusses trending topics in the culinary industry and addresses important issues such as mental health and food addiction.
Guest• Jeffrey Schlissel - Founder of the Bacon Cartel and frequent guest on the Walk-in Talk podcast
Topics discussed• The origins of the Bacon Cartel and the passion for bacon
• The decline in quality and care in bacon production
• The importance of flavor and creativity in cooking
• The role of chefs in addressing mental health and food addiction
• Jeffrey’s favorite dishes to cook, including a bourbon-infused bacon jerk sandwich and plant-based creations
• The importance of portion control and wholesome ingredients in the restaurant industry
• Jeffrey’s challenge to listeners to be fearless and creative with flavors in the kitchen
Key takeaways• The Bacon Cartel is a movement to bring back the artisanal approach to bacon production and showcase the flavors and quality of bacon.
• Chefs have a responsibility to address mental health and food addiction in the culinary industry and create a supportive environment for their staff.
• Flavor is key in cooking, and chefs should not be afraid to experiment and try new combinations.
• Portion control and wholesome ingredients are important in the restaurant industry to promote healthy eating habits.
Notable quotes• “What can I do differently? How can I do things differently?” - Jeffrey Schlissel
• “Food addiction is the number one crisis in the United States for mental health.” - Jeffrey Schlissel
• “We have an obligation to our guests as chefs to give them the right portion of what needs to be done and make it wholesome.” - Jeffrey Schlissel
• “Challenge yourself to think outside the box and don’t be afraid of flavor.” - Jeffrey Schlissel
Entities mentioned• Bacon Cartel
• Walk-in Talk podcast
• National Restaurant Association
• American Culinary Federation
KeywordsBacon, artisanal, quality, butcher shop, charcuterie, vegan, mental health, food addiction, flavor, creativity, portion control, wholesome ingredients
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, Elaine interviews Nicole Cruz, also known as Farmer Nicole, from Circle C Farms. They discuss the stereotypes around farming and the reality of being a farmer in Florida. Nicole shares her experiences as a first-generation farmer and the inspiration behind her decision to start farming. She also talks about the challenges of farming, including dealing with hurricanes, and the importance of educating consumers about the quality of food. Nicole also discusses her podcast, where she interviews ordinary people doing extraordinary things.
Guests• Nicole Cruz (Farmer Nicole) - Owner of Circle C Farms
Topics discussed• Stereotypes around farming
• Reality of farming
• Women in farming and agriculture
• Women’s awareness of food quality
• Farming challenges and dealing with hurricanes
• Opening farm stores and community collaborations
• Nicole’s podcast and interviewing extraordinary people
Key takeaways• Farming is often associated with produce and vegetables, but there is a whole other side to farming, including livestock and protein production.
• More women are getting involved in farming and agriculture, taking a strong hand in feeding communities and making a mark in the food system.
• Women’s awareness of food quality and an interest in sourcing local and organic food may be inspiring them to get more involved in farming.
• Farming is a demanding and physically challenging industry, but advancements in equipment, technology, and resources are making it more accessible for women.
• Hurricanes pose a significant risk to farmers, and they need to take precautions to protect their livestock and ensure the safety of their farms.
• Circle C Farms has opened two farm stores and collaborates with other local farms to provide a variety of products to the community.
• Nicole’s podcast, Farmer Nicole: Feeding Your Body, Mind, and Soul, allows her to have conversations with ordinary people doing extraordinary things in various fields, providing insights and education for her listeners.
Notable quotes• “A lot of people really think about produce and vegetables, they don’t necessarily think livestock or cattle or sheep and chickens.” - Nicole Cruz
• “There’s more women becoming more actively involved because they’re no longer working necessarily outside of the home full time.” - Nicole Cruz
• “Women can handle things physically differently than they used to. The equipment has changed, the technologies have changed.” - Nicole Cruz
• “When we went out, I would get sick. The foods that we were sourcing, the foods that I was eating, they’re covered in preservatives, they’re covered in pesticides.” - Nicole Cruz
• “We raise our livestock, we harvest our livestock, we butcher our livestock, we package our livestock, and we provide it direct here in the community, plus we ship around the country each week.” - Nicole Cruz
• “I get so much pleasure, insight, intellectual tingling, and joy out of having conversations with people.” - Nicole Cruz
Entities mentioned• Circle C Farms
• Farmer Nicole
• USDA
Keywordsfarming, stereotypes, reality, women in farming, food quality, hurricanes, farm stores, collaboration, podcast, interviews
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Author Sylvie Bigar is a New York food and travel writer who went to France on a magazine assignment to write about Cassoulet. Ten years later, that assignment led to her latest book, Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul.
It’s a beautifully written book that’s part literary memoir and part travel journal; and it paints a rich picture in words as she literally unlocks the secrets of Cassoulet (a French stew) and explores the Swiss, French, and Jewish cultures that shaped her life.
The book is now available on Amazon and Audible!
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, Elaine Acker shares her love for collecting cookbooks and her decision to launch a series of souvenir cookbooks. She takes a road trip to Galveston, a tourist destination, and explores the local food scene. Elaine highlights the experience of visiting Katie’s Seafood House and trying their special creation called snapper wings. She also provides a list of 29 foodie-friendly things to do in Galveston, including visits to 9 local restaurants. She concludes by promoting the cookbook she created with designer Megan Giles: Savor the Flavor of Galveston, which includes travel tips and 44 recipes.
Guests• Elaine Acker: Host of Postcards from the Kitchen and Publisher and CEO of The Cookbook Creative
Topics discussed• Launching a series of souvenir cookbooks
• Exploring Galveston’s food scene
• Trying the snapper wings at Katie’s Seafood House
• 29 touristy things to do in Galveston
• Promoting the cookbook “Savor the Flavor of Galveston”
Key takeaways• Collecting cookbooks is a meaningful way to remember a road trip.
• Galveston is a popular tourist destination with a vibrant food scene.
• Galveston offers a wide range of foodie-friendly activities and attractions.
• “Savor the Flavor of Galveston” is a cookbook that captures travel tips and the essence of the island’s cuisine.
Notable quotes• “When I take a road trip, I like grabbing one souvenir to remember that trip, and some people collect magnets and some people collect shot glasses. I like collecting cookbooks.”
• “Galveston is a hot spot for food tourism.”
• “There is so much rich flavor hidden in this cut of fish.”
• “Explore the Bryan Museum… it’s been turned into such an awesome place to experience Texas and the Old West.”
• “Roam through the local galleries and discover some new island artists.”
• “If you’d like a copy of our book, go and order ‘Savor the Flavor of Galveston.’ It’s on Amazon and it’s got travel tips and 44 recipes that are going to bring that island flavor home.”
Entities mentioned• Galveston, Texas
• Megan Giles
• Hubcap Grill
• Riondo’s Ristorante
• Pier 20
• Katie’s Seafood Market
• Galveston State Park
• The Bryan Museum
• Queen’s Barbecue
• Waterman’s Restaurant
• Sugar and Rye
• Moody Gardens
• ShyKatz Deli
Keywords
souvenir cookbooks, Galveston, food scene, snapper wings, foodie-friendly, cookbook, travel tips, recipes
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, host Elaine interviews Ed Arnett, CEO of the Wildlife Society, about hunting, conservation, and the importance of knowing where our food comes from. They discuss the changing attitudes towards hunting and the role of hunters in conservation. Ed also shares the story behind his annual Beast Feast, a celebration of food and hunting heritage. They also touch on Ed’s experience hosting the television show “This American Land” and the importance of running a nonprofit like a business.
Discussions about Beast Feast start at the 12:00 mark!
Guest• Ed Arnett, PhD: CEO of the Wildlife Society, wildlife biologist, TV show host
Topics discussed• Current attitudes on conservation and hunting
• Disconnect between urban folks and nature
• Support for hunting as a means of food procurement
• Hunters as the original conservationists
• How hunters self-regulate and contribute to conservation through laws and taxes
• The importance of family traditions and experiences in hunting and conservation
• The history and significance of the Beast Feast
• Tips for wild game cooking
• Ed’s experience hosting the TV show “This American Land”
Key takeaways• Hunting has been a part of human existence since the beginning, and it is still supported by a majority of Americans, especially for food procurement.
• Hunters have played a crucial role in conservation, self-regulating through laws and taxes, and contributing to conservation efforts through funding.
• Family traditions, experiences, and a love for nature often inspire individuals to become wildlife biologists and conservationists.
• The Beast Feast is a celebration of hunting heritage and a way to share the harvest with others.
• Hosting the TV show “This American Land” has allowed Ed to communicate complex conservation issues in a concise and relatable manner.
Notable quotes• “There can be nothing more organic than going out and harvesting your own food and procuring it with your own two hands.” - Ed Arnett
• “I don’t know any sporting individuals that dislike wildlife.” - Ed Arnett
• “Be flexible and watch for those opportunities that are just right in front of you and land in your lap.” - Ed Arnett
Entities mentioned• The Wildlife Society
• Aldo Leopold
• This American Land
• Author Hank Shaw
Keywordshunting, conservation, food, attitudes, urban, disconnect, support, organic, celebration, heritage, wildlife, family, Beast Feast, TV show, nonprofit, business
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, Elaine interviews Stephanie Stuckey, the owner of Stuckey’s, a famous brand known for its roadside stores and snacks. Stephanie shares the story of how her grandfather started Stuckey’s back in 1937 and the downfall of the brand under outside corporate ownership. She then discusses her decision to buy back the brand and revive it, focusing on the snack and candy products that made Stuckey’s famous. Stephanie also emphasizes the importance of quality control, fresh ingredients, and the unique taste of pecans. She shares her favorite road trip memories and offers advice to fellow entrepreneurs, especially women in the food industry.
Guest• Stephanie Stuckey: CEO of Stuckey’s and granddaughter of the brand’s founder
Topics discussed• The history of Stuckey’s and its heyday in the 50s and 60s
• The decline of the brand under outside corporate ownership
• Stephanie’s emotional decision to buy back the brand and revive it
• The challenges of reviving the brand and focusing on snack and candy products
• The importance of quality control and fresh ingredients in Stuckey’s products
• Stephanie’s favorite road trip memories and the significance of road trips in American culture
• Advice for women entrepreneurs in the food industry
Key takeaways• Entrepreneurship can be an emotional journey driven by passion and love for a family legacy.
• The downfall of a brand can occur when it is sold and no longer under the control of its founders.
• Reviving a brand requires identifying what works and letting go of what doesn’t.
• Making products in-house allows for better quality control and the use of fresh, superior ingredients.
• Pecans have a unique and buttery taste that should be complemented, not overpowered, in confections.
• Road trips represent freedom, fun, and exploration, and snacks are an essential part of the road trip experience.
• Female entrepreneurs can support and learn from each other as they navigate the challenges of business ownership.
• Reviving a brand and breaking through competition is possible with a better product and a compelling story.
Notable quotes• “It was not a business decision. It was an emotional decision, but to back up just a little bit, you’re being very gracious and saying it’d been a few years. There had been decades of outside ownership and the brand, frankly, just being trashed.” - Stephanie Stuckey
• “When you don’t make your own product, it’s not the same. I just think that it’s really special when you make your own product and it’s truly ours. And we control all the ingredients.” - Stephanie Stuckey
• “A road trip represents freedom and fun and independence and exploration, which are fundamental American values.” - Stephanie Stuckey
• “You can always come in and make a better product. It is possible, even when the competition seems so big and so good and so insurmountable, there are these brands out there that have proven you can do it, you can break through.” - Stephanie Stuckey
Entities mentioned• Stuckey’s
• W. S. Stuckey (founder of Stuckey’s)
• Dot’s Pretzels
• Hershey
KeywordsStuckey’s, road trip, nostalgia, brand revival, snacks, candy, pecans, quality control, fresh ingredients, road trip memories, female entrepreneurs
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, Chris Andrews, founder of Bienville Bites Food Tours in Mobile, Alabama, talks about his journey to success and the culinary history of Mobile. He shares his experiences starting the business with his wife while prioritizing their family and the challenges he faced in writing his book. Chris also discusses the popular dishes in Mobile and the restaurants he works with on his food tours.
GuestChris Andrews - Founder of Bienville Bites Food Tours
Topics discussed• Overcoming challenges as an entrepreneur
• The culinary history of Mobile, Alabama
• Popular dishes in Mobile
• Working with local restaurants on food tours
Key takeaways• Starting a business while balancing family responsibilities can be challenging, but surrounding yourself with an excellent team can help overcome obstacles.
• Mobile, Alabama has a rich culinary history influenced by various cultures, including French, Spanish, African, and British.
• Oysters are a classic dish in Mobile and have been part of the local diet for generations.
• Bienville Bites Food Tours works with about 20 restaurants in downtown Mobile, offering visitors a diverse range of culinary experiences.
• Chris Andrews’ book, “A Culinary History of Mobile,” explores the city’s food history and features stories tied to local restaurants.
Notable quotes• “Overnight success means literally overnight where you don’t sleep. A lot of nights.” - Chris Andrews
• “Mobile is right up there with some of these old Southern towns when it comes to their food scene.” - Chris Andrews
Entities mentioned• Bienville Bites Food Tours
• Mobile, Alabama
• Wintzell’s Oyster House
• A&M Peanut Shop
• Squid Ink
• Dauphins
• Savannah, Georgia
• New Orleans, Louisiana
• Charleston, South Carolina
• Mobile Bay
Keywordsfood tours, Mobile Alabama, culinary history, oysters, restaurants, family, challenges, book, local cuisine
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
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Summary
In this episode, host Elaine Acker introduces her new podcast, Postcards from the Kitchen. She shares her passion for food and how it has always been a part of her writing career. Elaine also discusses her publishing company, The Cookbook Creative, which specializes in creating custom and promotional cookbooks with inviting stories, recipes, and photos. The podcast aims to explore the people, places, and stories behind food, and hopes to inspire listeners to learn something new and embark on their own kitchen adventures.
Guests• Elaine Acker (host) - Food writer, publisher, and host of Postcards from the Kitchen.
Topics discussed• Elaine’s background in writing and her early articles on food.
• The creation of Elaine’s publishing company, The Cookbook Creative.
• The three types of cookbooks Elaine publishes.
• The purpose of the podcast and what listeners can expect.
Key takeaways• Food brings people together and is a way to experience different cultures.
• Elaine’s passion for food and her curiosity to learn about the behind-the-scenes of the food industry.
• The Cookbook Creative publishes different types of cookbooks, including custom, promotional, and souvenir cookbooks.
• Postcards from the Kitchen aims to explore the people, places, and stories behind food and inspire listeners to try new things in their own kitchen adventures.
Notable quotes• “Food brings people together. It’s the way we celebrate and mourn, the way we mark new beginnings and endings, the way we gather for big family reunions and romantic picnics just for two.” - Elaine Acker
• “Every recipe has a story, right?” - Elaine Acker
Entities mentioned• Elaine Acker
• Texas Parks and Wildlife magazine
• Houston Chronicle
• La Columbe d’Or
• The Cookbook Creative
Keywordsfood, cooking, writing, publishing, cookbooks, recipes, travel, culture, exploration
Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
