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Chef Vincent Williams is back to tackle all those questions you had about fried chicken and running a restaurant! After sharing his journey from working at a chicken plant at 17 to building Honey's Kettle into a million-dollar business, he's here to fill in the gaps.

You asked, and he's answering: from nailing down his recipes and picking the perfect location, to making his restaurant stand out in a packed food scene. He'll break down what worked, what didn't, and why.

This time, he's diving deeper into how Honey's Kettle became a true family business. His wife runs the operations, his son grew up learning every part of the business, and even staff who aren't related feel like they're part of the family.

In his 40 years in the business, Chef Vinny's seen plenty of ups and downs. He's opening up about the tough lessons, the mistakes that could've sunk him, and how he pushed through when things got rough.

If you're dreaming of opening your own restaurant but working with a tight budget, Chef Vinny's got real, practical advice to share. No sugarcoating, just straight talk about turning a small start into a successful business that brings in seven figures a year.

💥 Ready to start your own business? 💥

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👉 Check out Chef Vinny’s business - https://honeyskettle.com/

Timestamps:
00:00 - Start
01:13 - There is ONLY one Honey’s Kettle
01:40 - Selling thousands of fried chicken weekly
02:10 - Today’s fresh delivery
02:48 - 30 years. One supplier.
03:31 - Why people go out of business
03:59 - Nailing that crackly crisp, every single time
05:06 - “But, it’s just pancake batter!”
06:20 - The biggest challenge
06:43 - More chicken cooked than KFC?!
07:20 - 15+ spices on a SINGLE batter
07:57 - Cutting corners isn’t an option
08:36 - Perfectionist by nature
09:22 - Food with purpose
09:59 - Secret to zero food waste
10:18 - You can’t wear every hat
11:14 - The ultimate test
12:18 - Let the chicken do the talking
12:51 - Customers from every corner
13:43 - Same place for 20 years
14:35 - From $3.5K to $15K in rent?!
14:55 - Serving 500 people… daily
15:28 - Revenue sources
15:46 - Profit margins
16:15 - Good stuff ain’t cheap
17:29 - Slow and steady
19:16 - Fan blitz
21:08 - Trusted with a key role on day 1
21:32 - Been in the chicken game since 23
22:15 - Chase excellence 24/7
22:36 - Astronomical ROI
23:37 - Renting instead of owning?! Here’s why
23:58 - Monthly overhead costs
24:32 - $1K to launch. That’s it!
25:44 - Place burned down 4 months in
27:09 - Franchise ready? Not quite!
28:10 - Bringing in the kids early
30:20 - New recipes in the works
31:10 - 4M views later…
31:58 - Passing down the recipe vault
33:09 - The other half of the business
34:09 - Know your purpose
34:27 - The Honey’s Kettle advantage
35:38 - Letting feedback shape the flavor
36:43 - The “first” and “last” meals
37:21 - Reason behind the price tag
38:35 - Loyalty that lasts a lifetime
40:40 - Mastering cash flow
41:13 - Good model, bad execution
42:10 - Menu crafted by food innovators
42:52 - Working only on the “glorious” parts
44:25 - Not for everyone and that’s the point
45:20 - The Hare and The Tortoise
46:16 - Outro

#friedchicken #restaurant #food

Chef Beejhy Barhany of Tsion Cafe in Harlem shows us how to messer wot, a nutritious vegan red lentil Ethiopian stew.

Get the recipe: https://www.thedailymeal.com/r....ecipes/ethiopian-mes

Get the Berbere spice mix: https://amzn.to/3cSpfQn

Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.

RECIPE LINK: https://chefjeanpierre.com/recipes/prime-rib/
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In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
------------------------------------------------
VIDEO LINKS:
Horseradish Sauce: https://youtu.be/xdHT3f9U_XA
Au Jus: https://youtu.be/0bKZkmv-nic
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: https://chefjp-com.3dcartstore....s.com/Butter-Olive-O
❤️ Wusthof Boning Knife: https://chefjp-com.3dcartstore....s.com/search.asp?key
❤️ Cooking Twine: https://chefjp-com.3dcartstore....s.com/Cooking-Twine_
❤️ Wusthof Slicing Knife: https://chefjp-com.3dcartstore....s.com/Classic--Ham-S
❤️ Digital In Oven Thermometer: https://chefjp-com.3dcartstore....s.com/Digital-In-Ove
❤️ Instant Read Thermometer: https://chefjp-com.3dcartstore....s.com/Stable-Instant
❤️ Laser Thermometer: https://chefjp-com.3dcartstore....s.com/Infrared-Laser
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstore....s.com/Silicone-Spatu
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstore....s.com/search.asp?key
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstore....s.com/Scraper-Choppe
------------------------------------------------
✴️CHICKEN RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️PORK RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️LAMB RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️SEAFOOD RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️BREAKFAST RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️VEGETERIAN RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️DESSERT RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️APPETIZER RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️ONYO RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️PASTA RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️SOUP RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
✴️SAUCE RECIPES: https://www.youtube.com/playli....st?list=PLnujfCpADfg
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
https://www.amazon.com/stores/....Chef+Jean-Pierre%27s
------------------------------------------------
OUR CHANNEL:
https://www.youtube.com/channe....l/UCLGNeElk4sNgzUrZr
------------------------------------------------
INSTAGRAM:
https://www.instagram.com/iamchefjp/
------------------------------------------------
FACEBOOK:
https://www.facebook.com/Cooki....ngWithChefJeanPierre
------------------------------------------------
CHEF'S WEBSITE:
https://www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
https://chefjp-com.3dcartstores.com/

Welcome to the heart of Uzbekistan’s food culture! 🍽️ In this video, we take you inside one of the largest pilaf (plov) centers in the country, where tons of pilaf are cooked every single day to serve an unlimited flow of customers from morning till night.

🔥 Discover how Uzbekistan’s national dish is prepared on a massive scale, see the giant cauldrons (qozons) in action, and experience the unbelievable atmosphere of a place where pilaf never stops cooking.

👉 If you love food, culture, and unbelievable records, this video is for you! Don’t forget to like, comment, and subscribe for more epic food journeys.
Subscribe Now

YouTube
https://www.youtube.com/channe....l/UCDyise9Qo8ucWy1qQ
Instagram
https://www.instagram.com/cool_daddy_official/
Yandex Zen
https://zen.yandex.ru/id/615ca94b8810142571e0a8ef
Facebook
https://www.facebook.com/group....s/225275529552848/?r

More interesting information:

The Baker INSIDE the GIANT Tandoor of ASIA. 4000 - 5000 Samosa Factory Bakes in ONE HOUR.
https://youtu.be/7R3dyQtgAlw?si=d8m8GyScLT4YeKXJ
The Baker GOES INSIDE the OVEN and Baking Bread. ASIAN Biggest Bread Tandoor
https://youtu.be/HitskhG8P5k?si=Mtbi5fTvANj5zTpR
15 Cooks Prepared 1,5 TONS Meat. One of the RECORD Marinade FACTORIES in Uzbekistan. Uzbek cuisine
https://youtu.be/pfTNBIOxpFs?si=cQghcIUEUh8ClACp
15 Cooks Prepared 4 TONS of CHARITY Pilaf. Central Asian RECORD in 2023. Uzbek cuisine
https://youtu.be/ghX79tFRv5M?si=UNHYaCAdqVUGf-1X
Famous Food of Uzbekistan! NARYN, CHUPONCHA, JIZ BIZ and MASTAVA | Very Delicious Uzbek
https://youtu.be/2X1gOoW2EbY?si=fIQS-I5SVIisNx-H
FoodsFamous Food of Uzbekistan! NARYN, CHUPONCHA, JIZ BIZ and MASTAVA |
Very Delicious Uzbek Foods
https://youtu.be/QRxnm1nzsow?si=dZ-hdbq5C4awRXev
SHOCK! An EXTREME Fish House SELLING a TRUCKLOAD of fish. You WAIT in LINE for hours.
https://youtu.be/yVNLUgIqEo0?si=rYH52v0u8bcfHBNn
The Largest Pilaf in History: 15 Chefs Prepare 4 Tons in a Giant Kazan! Pilaf Compilation.
https://youtu.be/vvDq4t0NuXk?si=5OfiRddR-F97846o
Uzbekistan’s VIP Kebab Spot: Taste the MASSIVE Lamb Kebabs Loved by the Rich
https://youtu.be/_ocb4Y6mK0Y?si=d61Uq1rseBJM-csc
How Bakers ENTER the GIANT TANDOOR for AUTHENTIC Uzbek Flatbread
https://youtu.be/Dv4Vj6F-hiU?si=wYNAL4wiji3ZTxDZ
Hundreds Queue for a Taste of 300 KG Lamb Cooked in Uzbekistan Giant Tandoors
https://youtu.be/gG0I4o9Nsfs?si=YIdXVbZPXJBi61Nj
UZBEK Wedding Pilaf: Culinary Tradition for HUNDREDS. Grand Ceremony of Tradition and Flavor.
https://youtu.be/bn55oIq-yqg?si=szKvMGJC3BghxL09
Uzbek GIANT FOOD FACTORY! SAMOSA CENTERS where MILLIONS of PEOPLE COME.
https://youtu.be/eNo2C9Mwh9U?si=7yRgicrb_PlHeHmp
Uzbekistan! NATIONAL and TRADITIONAL STREET Foods | Tandoor Lamb, Wedding Pilaf and Samosa
https://youtu.be/0agkkZKTECQ?si=4c_wsMwgcATnj0hB
TASTE OF TRADITION: UZBEKISTAN'S TOP BAKERY and ITS DIVERSE FLATBREADS
https://youtu.be/HR-QypHdj8I?si=6pdJwZOMgZeUq_Ih
PILAF PARADISE: THE UZBEK FOOD THAT DRAWS CROWDS
https://youtu.be/uCE70eYaq1U?si=43K3taa08qXNU6u1
BILLIONAIRES Wedding Party. 150 kg Pilaf Prepared for 1000 People to Eat. Part 1
https://youtu.be/L0bCrV38UGw?si=p3MocYmu_Uz_sBTT
#pilaf #foodlover #foodstories

🇳🇿 5 Must Eat Foods in Auckland: https://youtu.be/yv7PLNuijYo
👉 SUBSCRIBE for more: https://www.youtube.com/@MarkWiens
👕 T-shirts: https://store.migrationology.com/

In this ultimate New Zealand food tour documentary we’re traveling around New Zealand to experience some of the best food in the country. From legendary classics and fine dining in Auckland, to a Māori hangi, and some of the best fish and chips and burgers in New Zealand - we are trying it all. Join me on this ultimate New Zealand food tour!

Thank you to my friend Christian Kasper (https://www.instagram.com/happycktwo/) for helping to arrange this food tour in New Zealand, and for all the amazing people we met along the way.

Join me on this food adventure of the best of New Zealand food like never before!

Ep 1: 5 Must Eat Foods in New Zealand:
https://youtu.be/yv7PLNuijYo?si=oxIzc-3pZX88cdnr

Ep 2: Best Māori Food (Hangi):
https://youtu.be/sh13g9eTWLM?si=WHtSJYL-2Fr8jNk7

Ep 3: Lobster and Fish and Chips in Kaikōura:
https://youtu.be/vUPnaazaQB4?si=hY5mXJX4O_CPL0p8

Ep 4: Trying New Zealand’s Best Restaurant in Auckland:
https://youtu.be/-fssHFRc-K4?si=Ry2RRIAjmzRyL2nO

Ep 5: New Zealand Abalone and Muttonbird:
https://youtu.be/KUEjbukS0gg?si=0Q6KM8MOdbaenJt1

Follow for more food:
https://www.youtube.com/@MarkWiensAbroad
https://www.facebook.com/markwiensfoodvideos
https://www.instagram.com/migrationology/
https://www.tiktok.com/@markwiens

👕 T-shirts: https://store.migrationology.com/
🎥 Camera gear I use: https://amzn.to/3FVdBUd
(some of these are affiliate links and I will make a small commission from any sales)

At this year’s JerkFest, I checked out Coal Pot Jerk—famous for keeping it authentic with traditional coal pot jerk chicken. Slow-cooked over real coals, their chicken is smoky, juicy, and full of that true island flavor. 🌴🔥🍗

Coal Pot Jerk brings the real Jamaican street food vibes right here to Toronto. If you’re looking for authentic jerk, this is a must-try!

📺 Full feature on my YouTube channel: Kelvin and Friends Cook Up
📸 Instagram: @kelvinandfriendscookup
🎬 TikTok: @kelvinandfriendscookup




#TorontoJerkFest #JerkFest2025 #CoalPotJerk #JamaicanFood #CaribbeanFood #TorontoEats #TorontoFoodie #FoodFestival #JerkChicken #IslandVibes #CaribbeanEats #TorontoLife #FoodieAdventures #SupportLocal #KelvinandFriendsCookUp #TorontoFoodFestival #AuthenticJerk #TasteOfJamaica #StreetFoodVibes #FoodLovers#foryoupage

Chef Marcus Samuelsson dines, dances and dishes with the Ethiopian community in the nation’s capital. He enjoys staples like kifto and injera, and celebrates the culture through cooking, dance and a traditional coffee ceremony. [Originally aired 2018]

More recipes, episodes and tips: https://to.pbs.org/3qqn1T4

Made possible by viewers like you. Support your local PBS station: https://www.pbs.org/donate

Enjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: https://to.pbs.org/2QbtzhR

#NoPassRequiredPBS #DMV #DC #ethiopian #washingtondc #ethiopia

No Passport Required with Marcus Samuelsson
Hosted by renowned chef Marcus Samuelsson, No Passport Required is a PBS/Eater series that takes viewers on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture. Each week Marcus — an immigrant himself — visits a new city to discover the dynamic and creative ways a particular community has made its mark. A vibrant portrait of America today, No Passport Required features musicians, poets, chefs, business owners, artists, community leaders and home cooks who have enhanced the nation’s culture and cuisine.

Chef Marcus Samuelsson goes inside the Indo-Guyanese community to explore its roots and cuisine. Marcus eats Trinidadian roti, visits a cross-cultural bush cook, plays cricket and learns how to make a traditional Guyanese chicken curry. [Originally aired 2018]

More recipes, episodes and tips: https://to.pbs.org/3qqn1T4

Made possible by viewers like you. Support your local PBS station: https://www.pbs.org/donate

Enjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: https://to.pbs.org/2QbtzhR

#NoPassRequiredPBS #Queens #NYC #Guyanese

No Passport Required with Marcus Samuelsson
Hosted by renowned chef Marcus Samuelsson, No Passport Required is a PBS/Eater series that takes viewers on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture. Each week Marcus — an immigrant himself — visits a new city to discover the dynamic and creative ways a particular community has made its mark. A vibrant portrait of America today, No Passport Required features musicians, poets, chefs, business owners, artists, community leaders and home cooks who have enhanced the nation’s culture and cuisine.

A Chicago chef who started her expanding restaurant empire in Atlanta is helping dozens of students fulfill their college dreams, by financing scholarships for historically Black colleges and universities.

Chris Knight’s love for baking began at a young age, but it wasn’t until the COVID-19 pandemic that his hobby turned into a business venture.

Official Black Wall Street is the largest, award-winning platform connecting consumers to amazing Black-owned businesses. Discover Thousands of Black-Owned Products & Services on the OBWS platform: https://obws.com


Find more stories centering Black excellence and Black-owned businesses here: https://blog.obws.com/

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"CBS Mornings" highlights Black chefs gaining recognition and making an impact in the food industry. Go behind the scenes in this marathon of "The Dish."

#news #chefs #blackhistorymonth

Each weekday morning, "CBS Mornings" co-hosts Gayle King, Tony Dokoupil and Nate Burleson bring you the latest breaking news, smart conversation and in-depth feature reporting. "CBS Mornings" airs weekdays at 7 a.m. on CBS and stream it at 8 a.m. ET on the CBS News app.

Subscribe to “CBS Mornings” on YouTube: https://youtube.com/CBSMornings
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