Best WeeWoo Podcasts (2026)

1
From Comedian to 17 MILLION Followers - How the WEEWOO Guy, Jacoby Ray, Built a $75M Spice Empire 17:06

Play Pause

13d ago17:06

17:06

Send us a text 🔥 Ready to laugh and learn all in one episode? Meet Jacoby Ray - the "WEEWOO Guy" who turned MILLIONS of TikTok followers into a $75 MILLION spice empire! Jacoby's INSANE Journey: ✅ 30 years of stand-up comedy + 5 comedy specials ✅ Army veteran turned viral sensation ✅ ONE DANCE VIDEO = millions of followers ✅ Built MSH Nation from a…

1
Food Judge Exposes the TRUTH About Restaurant Influencers and Growing Organic Followers 23:48

19d ago23:48

23:48

Send us a text 🔥 GAME-CHANGING Interview! Meet Anthony Martorina - Food Dude - the food blogger who cracked the code on authentic influence! What You'll Learn: ✅ How to build 50K+ REAL followers (no buying fake ones!) ✅ Why 30-second videos outperform long-form content ✅ The SECRET to getting restaurants to invite YOU in ✅ How to become a professio…

1
This Grandmother's EPIC Comeback: Opera Singer → Shocking Gordon Ramsay → Food Network Star! 21:24

27d ago21:24

21:24

Send us a text 🔥 LEGENDARY Interview! Meet Rebecka Evans - the 65-year-old POWERHOUSE who's redefining what's possible! From starting a blog in her 50's to Food Network and Master Chef, Rebecka redefines the fact that age is just a number and you can reinvent yourself at any age! Rebecka's INSANE Journey: ✅ Professional opera singer for 18 years ✅ …

1
Food Network Star Exposes The Truth About American Cheese, TV Fame, and a 1.8 Billion Dollar Burger Empire... 16:14

1M ago16:14

16:14

Send us a text We sit down with Chef Eric Greenspan, who rebuilt American cheese with real dairy and zero fillers, then chose craft over cameras to grow a product, launch kitchens, and return to the line with a new Hollywood deli. This is a raw and unfiltered talk on distribution, brand, and why skill beats clout. • origin and decline of American c…

1
Hot Sauce On A Banana, What REALLY Happens on Man Vs. Food, and Casey Webb's latest venture! 18:43

1M ago18:43

18:43

Send us a text 🔥 HOLY MOLY! We just sat down with Casey Webb from Man vs Food, and things got SPICY! In this EXCLUSIVE interview, Casey reveals: ✅ Behind-the-scenes secrets from 90 episodes of Man vs Food ✅ Why he put hot sauce on a BANANA (yes, really!) ✅ His journey from dishwasher to TV star ✅ The REAL truth about those insane food challenges ✅ …

1
A Self-Taught Cook Explains How Food Became The Path To Mental Health And Purpose 17:53

1M ago17:53

17:53

Send us a text World Food Chats....We sat down with Max (who helped get his team to World Food Champ status), a self-taught cook who moved from corporate banking to a community-first kitchen, finding focus, purpose, and mental health through complex, science-driven cooking. Along the way, we talk travel, technique, risk, and why authentic growth be…

1
From Line Cook To Food Rep: How a chef's disipline built a better sales career 45:26

2M ago45:26

45:26

Send us a text We trace Jimmy’s leap from teenage line cook to respected food rep and unpack how servant leadership, speed, and accuracy keep restaurants running when the market and deliveries don’t play nice. Scallops, yields, and coaching culture all get the blunt, practical treatment. • chef-to-rep journey grounded in accountability and timing •…

1
From Foster Homes to Top-Rated Chef: Integrity, Hustle, and Heart at World Food Championships 19:11

3M ago19:11

19:11

Send us a text A bad fish shows up two hours into the final. Cameras are rolling, adrenaline is high, and the plan is crumbling. Chef James tosses the Opa in the trash, pivots to halibut, and tells the judges the truth. He misses the grand prize by a quarter of a point...and walks away with something he’ll never trade: a compass set to integrity. W…

1
How The Hells Angels Move 100,000 Pounds Of Food And Why It Matters 37:20

3M ago37:20

37:20

Send us a text Watch a city rally behind one simple promise: everyone deserves to eat. We sit down with the Foodbank’s president and CEO to unpack how a 54-hour push called The Mayflower Marathon becomes a lightning-fast pipeline of meals, 220,000 pounds collected in three days and out the door before Thanksgiving. The twist that makes it work: 200…

1
From Hurricane Katrina to 30 Million Meals: How Mercy Chefs Scaled Compassion Globally To Give Back 37:10

3M ago37:10

37:10

Send us a text What if a hot, chef-prepared, thoughtful meal could change the course of a disasterous day in your life? That is the calling that changed how victims and first responders of the world's worst events received meals in the middle of disater zones. Local Chef Gary LeBlanc of Portsmouth, VA joins us to share how Mercy Chefs went from a g…

1
From MS diagnosis to World Food Champion: how live-fire cooking, protein-first nutrition, and grit rewired a mother’s health 22:31

3M ago22:31

22:31

Send us a text The championship ring catches your eye first, but the story behind it is what sticks: a mother of four who stared down an MS diagnosis, reshaped her life with protein-forward eating and training, and found strength, physical and mental, standing over open flames. Sunny Lynn, the force behind Grill Fit, joins us at the World Food Cham…

1
From Line Cook to COO - Protecting your brand and the path to growth for chefs, operators, and owners 38:42

3M ago38:42

38:42

Send us a text Thousand-cover Sundays, a half-size kitchen, and a turkey-pot burner pulling fry duty, this conversation opens inside the controlled chaos that forged a chef who would later run a multi-unit brand. We sit down with Rob to trace the arc from CIA grad and PM kitchen manager to executive chef, GM, Sysco corporate chef, and now COO of th…

1
Houston chef's taco empire; how to stand out, why consistency and keeping it real beats trends! 21:47

3M ago21:47

21:47

Send us a text A jet-black rose ravioli, a purple “lean” sauce with Houston swagger, and a taco journey that started outside a mechanic shop—this conversation cooks. We sat down at World Food Championships with Chef Machete, a Houston chef-owner who blends flavor, hip-hop culture, and sharp business instincts to stand out when the supply chain trie…

1
Influencers in Food: Growing Your Social Media Following While Keeping It Real with Stormy Blue 41:41

4M ago41:41

41:41

Send us a text We welcome social media influencer Stormy Blue [ hey #StormChasers }and her to discuss her journey from accidental content creator to trusted food and event authority in Hampton Roads, VA, and how she balances authenticity with responsibility in her platform of over 150,000 followers. This episode will touch on everything from growin…

1
I Know the Owner, VIPs, Kids: Customer Entitlement In Restaurants and How To Deal With it 38:56

4M ago38:56

38:56

Send us a text "I know the owner", "Why don't you have high-chairs", and more... the entitled customers we deal with and how to handle them. Let's Go! We celebrate one year of the podcast by going in and tackling the growing problem of customer entitlement in restaurants, exploring how post-COVID culture has changed expectations between diners, bar…

1
How to Scale Your Business Without Losing Your Mind - From Pizza Champ To Entrepreneur 46:17

4M ago46:17

46:17

Send us a text Ever wondered what it takes to build a thriving business empire from scratch? Tony DiSilvestro, founder of Ynot (Tony spelled backwards) Pizza and serial entrepreneur with over 30 companies under his belt, pulls back the curtain on his remarkable journey from pizza maker to business mentor. Starting in 1993, Tony bootstrapped his way…

1
Restaurant Reality Check for Vegans, Vegetarians, and Gluten-Free Diners: A Chef's Perspective 26:11

4M ago26:11

26:11

Send us a text We woke up and chose violence today with this episode, BHP Fam! Let's get real... Ever wonder why your server grimaces slightly when you mention you're gluten-free or vegan? In this candid, no-holds-barred episode, we pull back the curtain on one of the restaurant industry's most challenging topics: accommodating specialized diets li…

1
AMA [Ask Me Anything] - Uncensored Kitchen Talk: From Culinary Fails to Dating Advice 40:18

5M ago40:18

40:18

Send us a text We dive into our first-ever Ask Me Anything episode, tackling questions from our audience that range from serious industry insights to hilarious personal preferences. This is UNCENSORED, so be ready to hear it all. LOL • Early career challenges, including difficulty advancing in the kitchen • The most overused ingredient in modern co…

1
Uncorking 37 years of Wine Knowledge w/ Sommelier Marc Sauter: Myths, Facts, and Testing 51:18

5M ago51:18

51:18

Send us a text Marc Sauter, sommelier at Zoe's Steak and Seafood Restaurant in Virginia Beach, shares his 37-year journey in the wine industry and offers insights into wine certifications, tasting techniques, and creating exceptional dining experiences through thoughtful wine service. • Marc has been a sommelier since age 22 and now oversees Zoe's …

1
The Burnt Kitchen: Rebuilding After Disaster and What Insurance Companies Don't Tell You 39:47

5M ago39:47

39:47

Send us a text Chef Eric shares his harrowing journey of rebuilding after a devastating fire destroyed his restaurant Crudo Nudo. His experience reveals critical lessons about insurance coverage, documentation, and community relationships that every restaurant owner needs to know. • Chef Eric built Crudo Nudo from a struggling concept to a successf…

1
Design Secrets: The Art of Designing Restaurant Spaces with an Interior Designer 38:33

6M ago38:33

38:33

Send us a text Chef Tony, KC, and designer Heather Robinson get into the crucial elements of successful restaurant design, from balancing aesthetics with profitability to creating memorable spaces that enhance customer experiences. Heather shares her practical insights on space planning, lighting, seating variety, and often-overlooked design opport…

1
Edibles Are Safer Than Oreos? Behind the Scenes of Cannabis Testing 37:05

6M ago37:05

37:05

Send us a text What makes cannabis edibles safer than Oreos? (Yes, sadly, this exposes the dirty side of the FDA and our food that we eat every day, so even if you are not a "weed" person, this is an eye-opening episode on food testing!) This question launches our eye-opening journey through the scientific wonderland of DigiPath Labs in Las Vegas, …

1
The Reality of Opening a Restaurant from YouTube Fame: Mr. Make It Happen is back! 44:05

6M ago44:05

44:05

Send us a text Ever wondered what happens when social media stardom collides with the gritty reality of restaurant ownership? This episode pulls back the curtain on that journey as we welcome back Mr. Make It Happen, Matt Price, who shares the raw, unfiltered truth about opening his hot new DC restaurant, FRAICHE. After building a 4 million+ follow…

1
Breaking Rules in the Kitchen: Chef Stephen Coe's Uncensored Ride from Food Trucks To Beat Bobby Flay 19:49

7M ago19:49

19:49

Send us a text Chef Stephen Coe is a nationally recognized and award-winning chef, best known for his victory against celebrity chef Bobby Flay in “Chopped: Beat Bobby Flay” on the Food Network. Whether in the kitchen or one of his many food trucks, Chef Coe is known for his culinary creativity and ability to compete at any stage against any compet…

1
Ep 43: Greek Roots and Restaurant Realities - From Souvlaki to Restaurant Ownership 33:59

7M ago33:59

33:59

Send us a text Restaurant owners unite! We are going Greek! We sat down with the owners of Brick House Diner to explore the deep connection between food, heritage, and the challenges of preserving authentic Greek cuisine in America. The episode brings together our longtime friends with Greek restaurant backgrounds to discuss how their cultural food…

1
BONUS: Behind the Bar: Mastering the Art of Flair Bartending with 22-Year Veteran 10:49

7M ago10:49

10:49

Send us a text Step behind the bar and into the captivating world of flair bartending with veteran mixologist Vache in this special edition "shift drink" episode recorded live at the World Food Championship with KC. While culinary competitions often steal the spotlight, we turn our attention to the equally impressive art of performance bartending. …

1
Ep 42: From Farm to Table: The Truth About Quality Meat, Pricing, Labels, and Sustainable Practices 33:54

7M ago33:54

33:54

Send us a text "The quality of your meat matters more than you think," declares host Chef Tony as he welcomes his longtime friend and meat expert, John, to the Burnt Hands Perspective. Their passionate conversation cuts through marketing hype to reveal uncomfortable truths about what's really on your plate. John brings decades of culinary and indus…

1
BONUS EP: The Humane Side of Pork Production: From Farm to Fork with Indiana Farmers 8:01

7M ago8:01

8:01

Send us a text Have you ever wondered what single animal would be your desert island food choice for survival? For our host, Chef Antonio, it's the pig—hands down. The remarkable versatility of pork and its countless preparation methods make it the ultimate survival protein, and this episode dives deep into why. We're joined by the President of the…

1
Ep 41: The Birth of Luce Norfolk: How a Lawyer and a Hells Angel built an amazing restaurant 45:15

7M ago45:15

45:15

Send us a text What happens when a Hells Angel chef teams up with a lawyer who loves food? In this captivating conversation, Chef Tony and Mike Imprevento reveal the remarkable origin story of Luce Norfolk and how an unexpected partnership created a culinary landmark. Their journey begins with "Fat Fuck Sundays" at the Hells Angels clubhouse, where…

1
BONUS EP: Inside the ACF - Kitchen Credentials Matter and How to Become a Ceritfied Chef 31:30

7M ago31:30

31:30

Send us a text What does it truly mean to be a professional chef in today's culinary landscape? Beyond the kitchen heroics and artistic plating lies a world of standardization, certification, and continuous education that many working chefs never explore. In this revealing conversation with representatives from the American Culinary Federation (ACF…

1
Ep 40: From Navy SEAL to Ice Cream Entrepreneur - How to build a food brand that sells 55:00

7M ago55:00

55:00

Send us a text When Navy SEAL Chris Fettes packed an ice cream maker into his cruise box and churned frozen desserts with camel's milk in the deserts of Iraq, little did he know he was laying the foundation for his post-military career. This extraordinary journey from special operations warrior to gourmet ice cream craftsman reveals the unexpected …

1
EP 39: Money Talks: The Hard Truth About Restaurant Pay - Are you worth what you're asking for? 20:00

8M ago20:00

20:00

Send us a text So what should you expect going into the kitchen? Chef Tony and KC get real on what the current pay scale is and how that has changed over the decades in the business. If you are a new chef, line cook, dishwasher...listen up! The harsh realities of restaurant economics create a ceiling on staff compensation, described as "squeezing w…

1
What Makes A Chef: The Business Behind the Kitchen w/ Chef Brian Duffy - Restaurant Consulting and Success 12:06

8M ago12:06

12:06

Send us a text What truly separates a cook from a chef? According to industry veteran and acclaimed Chef Brian Duffy, it's far more than culinary skill—it's understanding the business of restaurants from the ground up. Chef Duffy took time to talk with us in Las Vegas about his remarkable journey from culinary school graduate to opening restaurants…

1
Ep 37 - Finding Creative Ideas: From Chef's Motorcycle Life to Travel, and being inspired in the shower... 25:28

8M ago25:28

25:28

Send us a text Creativity is the lifeblood of any culinary or industry professional, but where does that spark come from when you've been in the game for decades? This episode goes into the creative process that drives exceptional cooking and creative ideas. Chef Tony reveals that his best culinary inspiration comes from two unexpected places: the …

1
EP 36 - From Bobby Flay and James Beard to Aloha Snacks: Chef Jesse's Culinary Journey in Virginia Beach 40:59

8M ago40:59

40:59

Send us a text What happens when a classically trained fine dining chef decides to trade white tablecloths for paper plates and still serve some of the best food in Virginia Beach? Meet Chef Jesse Wykle, the culinary mastermind behind Aloha Snacks and a true Hampton Roads legend who once took down Bobby Flay on national television with his signatur…

1
BONUS SERIES: WFC - Meat So Horny: How a FinTech Exec Created BBQ's "Spiciest" Brand and Built a Business 24:09

8M ago24:09

24:09

Send us a text Bobby, founder of Meat So Horny (MSH), shares his journey from running a fintech company to creating a provocative barbecue seasoning brand that's known for both its bold marketing and quality products. • Started the company after persistent encouragement from a friend, choosing the name "Meat So Horny" after listening to Two Live Cr…

1
Ep 35 - The Hidden Costs of Chef Life - Fame, Fantasy, and Reality: What it take to make it in the kitchen 19:25

9M ago19:25

19:25

Send us a text In this episode Chef Tony and KC candidly discuss the harsh realities of becoming a chef and the misconceptions many have about achieving culinary "stardom." • The dilution of the title "chef" – from certified professional to anyone who cooks commercially • Celebrity chef culture has created unrealistic expectations about culinary ca…

1
BONUS SERIES - WFC - Little Gringa, Big Flavor: Meet 13-year-old MasterChef Champion who is smoking the competition 22:32

9M ago22:32

22:32

Send us a text Another special guest from World Food Champtionships in Indianapolis joins the show! Meet 13-year-old Raelyn Barker, the champion of MasterChef Junior Hope forthe Holidays and holder of the only Snow Globe MasterChef trophy in existence. This young culinary prodigy shares her journey from cooking at home at age five to sweeping barbe…

1
Ep 34 - A Culinary Critic's Journey Through 30 Years of Food Writing - The evolution of food writers 24:41

9M ago24:41

24:41

Send us a text Ever wondered what it's really like to be a professional food critic? Lifting the veil on three decades of culinary journalism, this episode features an awesome conversation with Jolene Ketzenberger, Indianapolis's preeminent food writer whose career spans the transformation from traditional print reviews to today's digital landscape…

1
Ep 33 - Your Hobby Is Not A Business: Hard Truths About Serving The Food Industry - The Reality of Vendors 26:12

9M ago26:12

26:12

Send us a text The brutal reality of restaurant industry demands and the challenges faced by small artisan vendors trying to break into the market create a perfect storm of failed businesses and frustrated chefs. • Micro vendors like microgreen farmers, artisan bakers, and hot sauce makers often start with passion but lack business acumen • Small f…

1
Ep 32 - From London to Virginia Beach: Chef Alvin's Culinary Journey and Owning A Restaurant 48:15

9M ago48:15

48:15

Send us a text Chef Alvin Williams shares his journey from classically-trained chef in England to celebrating 25 years at Cobalt Grille in Virginia Beach. We explore the evolution of restaurants, kitchen culture, and the fundamental differences between European and American culinary traditions. • Training under elite French, Danish, German, and Bel…

1
Ep 31 - From Steakhouses to James Beard: Chef Thomas Melvin's Restaurant Evolution in Indy 29:42

10M ago29:42

29:42

Send us a text Chef Thomas Melvin's culinary evolution represents the transformative power of rediscovering creativity after years of corporate style restaurant management. Chef Melvin shares how his journey through high-end steakhouses both built his technical foundation and temporarily dampened his creative spirit. We go behind the scenes of mana…

1
Food Sports: Inside the World Food Championships, the Super Bowl of Cooking Competitions 20:38

10M ago20:38

20:38

Send us a text Imagine a world where chefs finally get the recognition they deserve—where culinary professionals step onto a red carpet to thunderous applause instead of toiling away in hot kitchens for others' enjoyment. That's the revolution Mike McCloud started when he created the World Food Championships in 2012. In our conversation with the fo…

1
Ep 30 - From Pungo to Premium Spirits: The woman behind Virginia Beach's iconic Orange Crush oceanfront restaurants 40:01

10M ago40:01

40:01

Send us a text From Pungo Strawberries, to Organic Vodka, to tractor-trailers of oranges and liquor – welcome to the world of Mariah Standing, Virginia Beach's homegrown spirits maven and the woman who helped transform how an entire coastline drinks. From humble beginnings growing up in Pungo's farmlands to building a beach empire with her husband …

1
Ep 29 - One Entrepreneur's Mission to Elevate the 757 - From Nightclubs to Building Brands in Virginia 45:30

10M ago45:30

45:30

Send us a text The path from nightclub owner at 19 to Wall Street trader to sake entrepreneur isn't exactly conventional, but Lynx proves that authentic hustle combined with unwavering purpose can create extraordinary outcomes. Growing up in Norfolk, Virginia, Lynx always had an entrepreneurial spirit. When opportunity knocked in the form of club o…

1
Ep 28 - Thick Eats: Ethical Food Blogging - What makes a REAL Food Critic on Instagram? 43:39

10M ago43:39

43:39

Send us a text The true value of restaurant reviews comes from those who understand both sides of the dining experience. Local food blogger and influencer, Anthony from Thick Eats, joins Chef Tony and KC to discuss how his family's 37-year Lebanese restaurant business shaped his approach to food content creation for Instagram and beyond. Starting T…

1
Ep 27 - From Ingredients to Tradition: Crafting Authentic New York Pizza with Brooklyn legend Gio Lanzo 17:14

10M ago17:14

17:14

Send us a text Are you ready to uncover the secrets behind that iconic New York pizza you love? In this exciting episode, we dive deep into the heart of the pizza-making process, from sourcing the finest ingredients to sharing stories of struggle and triumph in the restaurant industry with pizza legend Gio Lanzo of Luigi's in Brooklyn! In this raw …

1
Discovering the Culinary Heritage of South Carolina with Chef Chris Williams at World Food Championships 27:25

11M ago27:25

27:25

Send us a text Join Chef Chris Williams as he takes us on a captivating journey into the depths of Southern cuisine and the cultural heritage that shapes it. With a blend of personal stories and culinary wisdom, Chris shares insights on what makes South Carolina’s food scene truly unique. • Introduction to Chris Williams, a chef and restaurant owne…

1
Ep 26 - Battle of the Bulge: The truth about weight loss and working in the restaurant industry 47:10

11M ago47:10

47:10

Send us a text Our latest discussion is a bit different as we bring in a nutrition expert and former bartender who covers the intricate relationship between weight management and the culinary world. We get real about gut health with nutrition specialist Jocelyn Sidwell. Dive into her insights on how chefs cope with the challenges of maintaining a h…

1
Reimagining Southern Cuisine - A Modern Twist on Tradition - World Food Championships 25:03

11M ago25:03

25:03

Send us a text This episode showcases three exceptional female chefs who have triumphed at the World Food Championships, sharing their insights on Southern cuisine, competition, and the challenges of restaurant ownership. Their stories are rich with tradition, perseverance, and the love of cooking that connects them and inspires their culinary inno…