Pass the Honey, Tell the Story: Douglas Raggio & Chef Josh Bernstein

The focal point of today's discussion centers on the concept of authentic food and the individuals who contribute to its creation, specifically highlighting the innovative approach of Douglas Raggio, the founder of Pass the Honey. Raggio is dedicated to transforming the honey industry by promoting clarity and sustainability, addressing the confusion surrounding sourcing and quality that has pervaded this market for years. Accompanying him is Chef Josh Bernstein, a Florida-based culinary artist whose childhood experiences fishing with his father have profoundly shaped his culinary philosophy. In this episode, Chef Josh prepares two exquisite dishes, one featuring Pass the Honey honeycomb and the other utilizing premium Aussie Select lamb, all while sharing anecdotes that emphasize the importance of sourcing and storytelling in the culinary world. Ultimately, this conversation serves as a testament to the intricate connections between food, its origins, and the passionate individuals who elevate it beyond mere sustenance.

Takeaways:

• The honey industry has been plagued by confusion and fraud, prompting the need for clarity and transparency in sourcing.
• Douglas Raggio's company, Pass the Honey, aims to redefine honey consumption by offering clean, single-source honeycomb directly to consumers.
• Chef Josh Bernstein emphasizes the importance of storytelling in cooking, reflecting on his childhood experiences with fishing and how they shape his culinary values.
• Honeycomb serves as a versatile ingredient, enhancing dishes beyond traditional uses, and can elevate the dining experience when paired creatively with proteins and salads.
• The conversation explores the challenges of educating consumers about honey and honeycomb, particularly regarding misconceptions about their quality and uses.
• Regenerative practices in beekeeping are essential for improving the livelihoods of beekeepers and ensuring the sustainability of honey production.

Companies mentioned in this episode:

• Pass the Honey
• Aussie Select Lamb
• Propagation Whiskey Bar & Kitchen
• The Burnt Chef Project
• US Culinary Open
• Pizza Tomorrow Summit
• New York Restaurant Show
• California Restaurant Show
• Florida Restaurant Show

Mentioned in this episode:

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.