Chefs Without Restaurants
Join Chris Spear as he interviews food and beverage entrepreneurs who've taken a unique path in the culinary world. His guests include caterers, research chefs, personal chefs, cookbook authors, food truck operators, farmers, and more – all individuals who've paved their own way in the culinary world. With over 30 years of experience in the hospitality industry, including his own personal chef business, Perfect Little Bites, Chris is dedicated to helping others grow and succeed in the food and beverage industry. Tune in to hear their inspiring stories and valuable insights on the road less traveled in the food and beverage industry.
Chefs Without Restaurants
Drew Pumphrey of The Smoking Swine BBQ and Smoked Meats Emporium
On this episode we have Drew Pumphrey. Drew is the owner of The Smoking Swine BBQ and smoked meats emporium. His food truck is based out of Baltimore, Maryland, and services the surrounding areas. He recently began working on a brick and mortar restaurant, which is currently operating on limited hours, but will be fully operational soon.
In this episode:
· BBQ
· Food truck life
· His appearance on the Guy Fieri show Diners, Drive-Ins’ and Dives
· Guerrilla marketing
· Hospitality, customers and customer service
· Not overthinking it
· Vegetarian BBQ
Favorite Culinary Tool: Continuous Feed Robot Coupe Food Processor
Recommended Book: Setting the Table by Danny Meyer and Burn the Ice by Kevin Alexander
Favorite Chefs: Guy Fieri and Jesse Sandlin
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