Chef Brian Duffy & Food Truck Food Fights

Join us from the iHeart Studios in Tucson, AZ!
Today we are chatting Food Truck Food Fights with the Arizona Bowl, and we have call-in guest Chef Brian Duffy of Bar Rescue!

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Episode Transcript

Speaker 1 (00:03):
Amids the ancient rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this
Taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, he summons forgotten

(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food.
Wesley Source and the Tucson Tasty Show.

Speaker 2 (00:41):
Welcome to the Tucson Tasty Show, brought to you by SOAKA.
The Southern Arizona Art and Cultural Alliance is dedicated to creating,
preserving and advancing the arts. I'm your host, Wesley Source,
and this is the Tucson Tasty Show. This week on
the Tucson Tasty Show, we have a special call in
guest that's coming in on the next segment. Super excited

(01:05):
about this interview with chef Brian Duffy. Chef Brian Duffy
has been on multiple shows including Bar Rescue as well
as Opening Night. We're super excited about this because he's
going to be calling into the show and we're going
to be able to talk to him and ask him

(01:27):
all the questions. But before we do that, we have
to talk about all the.

Speaker 3 (01:30):
Cool things that we've been doing.

Speaker 2 (01:32):
We just had the third night of the Tucson Tasty
Shows Food Truck, Food Fights Road to Snoop Dogg's Arizona
Bowl and we have three top dogs that were selected
by the judges. Now, the judges are really important because
they're not just random people picked off the street. They're

(01:53):
actually chefs from the community. And then we do mix
in our hosts. Now with Whiskey Roads, we were able
to bring in one of the most amazing chefs in Tucson.
He was the executive chef of Dove Mountain and he's
the owner of Whiskey Roads. And it was a great night,

(02:16):
a lot of fun. Zonora killed it and we even
got to see some line dancing that was a lot
of fun. But most importantly, you know, thank you to
all the amazing food trucks that have participated thus far.
So the next round is December sixth, and you got
to check out the website for more details, the Tasty

(02:36):
Show dot com. And we're going to be able to
do the semifinals. Now, the semifinals are really going to
be a lot of fun because with the semifinals, we're
going to narrow it down to two food trucks that
are going to compete at the Arizona Bowl tailgate. And again,
the Arizona bol tailgate is actually free to attend, so
everybody in Tucson needs to come out and support these foods,

(03:01):
not only because the food trucks are incredible, but also
because it's Snoop Dog's Arizonable.

Speaker 3 (03:07):
So there's gonna be.

Speaker 2 (03:09):
Some really cool events happening and a lot of really
cool attractions that we're not allowed to talk about yet
on the air, but we're gonna be talking about more
as we get the into the studio to get us
some great interviews, tell us about all the amazing things
that they've got going on, and we're super excited to

(03:29):
have that available to us, and we're excited to partner
with the Arizona Bowl with the food truck food fights.
It's pretty incredible, a lot of fun, and it's just
been an amazing supportive team over there at the Arizona Bowl. Now,
with that being said, the first two nights, you know,

(03:51):
we had Munchies that won the first night for the
top Dog. That was a lot of fun over at
Harbottle Brewery, our brewing company Harbottle Brewing Company is owned
by Mike and Sam and.

Speaker 3 (04:05):
What a team.

Speaker 2 (04:05):
I mean the if you haven't been there, you got
to go check out that that location. They have some
amazing pickle beer. In fact, it's only pickle beer in
town that I actually talk about or endorse, and that's
because they do a really good job. I mean, he
puts definitely some love into that craft beer. He also

(04:27):
makes a spicy girkin and it's actually called American girkin.
He does a spicy girkin as well as a kool
Aid girkin, and which doesn't sound like maybe that it
would be the best, but you know what, at the end,
every time I've tried it, it's amazing. And if you
like those spicy spicy pickles, that definitely encompasses it. But

(04:49):
it's not it's not like the other beers, right, so
you don't have this bar back taste to it where
it's like, Okay, yeah, that was the brine from the
pickles that sat there for four months and you just
poured it in your beer. No, it's a fresh It
tastes like you're biting into a pickle. And I actually

(05:11):
recommend that you drink the kool Aid Gurkin a little
bit warmer than you typically would because you definitely get
those flavors and they come through and compliment each other
really well. But the next stop was Diamondback Shooting Sports. Now,
the owner of Diamondbacks Shooting Sports invited us in. We
took over his entire parking lot. We had a ton

(05:34):
of food trucks there, we had a bunch of vendors.
Everybody got together and it was a lot of fun.
That one was really cool with the talent that came
out faded jeans. We had a decent showing of people
coming through the event, and we threw a curveball at
the food trucks. They had to use a secret ingredient.

(05:58):
The secret ingredient was actually the favorite snack of Snoop
dog And we did a bit of research on that one,
and we found out that Snoop Dogg's favorite snack is
actually pistachios. And you'd think that, you know, late nights
he gets a little, you know, some munchies or something.
It'd be pizza or something or chips or something like that,
but he actually reaches for healthier snacks and probably why

(06:23):
you know, he's stayed so fit over the years, right,
But then at Whiskey Roads we had an even even
better curveball. We we tied it in two Whiskey Roads
and we had a lot of fun with it. But
the semi finals on December sixth, we're going to have

(06:45):
the food trucks kind of do a combination of the
different things. Now, all the food trucks come out to
every single event. They're all invited back and they choose
if they are, if they if they lost out, or
or if they moved forward, whether or not they came
back to the next event. But every single event we've

(07:07):
had all the food trucks with us, which is really incredible.
But they also have a great opportunity to make just
a ton of money at the Arizona Bowl, And that's
what the whole point is. You know, we want to
make sure that we're getting not only the community support,
having everybody in Tucson come out and join us at
the food truck food fights to support them, but we

(07:28):
also want to make sure that everybody comes out to
the Arizonable tailgate and we've we've I think we're I
think we're gonna have a good show owing this year
with the food trucks at the tailgate. We're gonna have
two finalists and we'll have that banner up with them.

(07:50):
They'll sign the finalist spots and with those they're going
to compete and they're going to have some challenges throughout
the day. Along with Sir being you know, fifteen thousand
possible people out at the Arizona Bowl, they're going to
be able to participate in quite a few challenges. We're

(08:10):
going to interview them, we're going to talk about them
over the PA and really you know, get the crowd
involved with the food, food truck food fights. Once we
have a winner selected, the winner gets announced on the
field during the game, and that that's gonna be a
lot of fun because we get to take we have

(08:32):
this huge trophy that we had made and it's in
the shape of Arizona naturally, but we have they get
to take that home with them and they have bragging
rights all year. And then they're gonna be able to
come on the show and we're going to have a
commercial run for them and during every show as well,
and really push them out and give them some good

(08:53):
opportunities to have that level of interaction with the media
that they just maybe didn't have before, and with the
food truck food fights, at the end of the day,
it's again, you know, it's about supporting the community and
building a community around those food trucks so that they
can succeed to their fullest. The next events that we

(09:15):
wanted to bring up and talk about were SAVER. Now
Savers put on by Local First Arizona, which is a
partner of the Tucson Tasty Show along with Sokka, which
is the Southern Arizona Art and Cultural Alliance. SAVER is
one of the biggest culinary events in Tucson.

Speaker 3 (09:31):
Now. What's really cool about.

Speaker 2 (09:33):
That is the third partner in SAVER is actually the
Botanical Gardens and that's where they hold the event. And
it's a really amazing event because just a ton of
the restaurants and come together. There's gonna be some wineries
out there, We're gonna get some breweries out there, I believe,
and then we're going to be covering the whole event,

(09:53):
and so you get to come out and check us
out as well. So you definitely want to come into
the event, and the way that you can do that
is go to I believe, Sokka dot org. We're gonna
get that checked by producer Tina here just really quick. Yes,
Soka dot org. Now that's s A A c A

(10:15):
dot org. And if you go to events and then
culinary events, it's right there at Saber Devour is also
a lot of fun if you want to drive up
to Phoenix, but keep it local. You know, I enjoy
all of your local restaurants down here in Tucson because
then you can go out and visit them after the event.

(10:37):
But that's Saturday, January twenty fifth. Tickets are selling out,
so that's why we're talking about that now, so that
everybody can get your tickets and really.

Speaker 3 (10:47):
Enjoy that event.

Speaker 2 (10:49):
And once once you buy your tickets, all all the
food and beverages inside for sampling are included with that,
and then or samples, samples and beverages and the and
there are some food trucks out there as well if
you want something a little bit more hardy. And then
the restaurants are actually still competing for titles during this

(11:11):
as well. And some of the cool sponsors with these
events is you know, uh Tucson Foody. Of course, Shane
is Uh is great over there Arizona Daily Star. Uh
one Arizona Credit Union, compostcats from the University of Arizona
Office of Sustainability, Southwest gas uh and and the list

(11:34):
just goes on and on, and it's a really great event.

Speaker 3 (11:38):
And I've been.

Speaker 2 (11:39):
I've been a few years now, and i would say
that it's probably one of my favorite culinary events overall,
other than food truck food fights of course, because that's us.
But you know, really check that out after after the
Arizona Bowl tailgate. So the Arizona bil tailgate again, you know,
is December twenty eighth. You definitely have to carve out

(12:02):
some time to come out to the tailgate and check
us out. And it's just a lot of fun, so
you definitely don't want to miss that. And then twenty
fifth of January's Saverer and you can get those tickets
at Soccer dot org, s ACA dot org. I'm Wesley Sorcier,

(12:24):
host of the Tucson Tasty Show. We'll be right back
with Chef Brian Duffy. Special thank you to our sponsors.
That's Soccer Verro, Premium Beef, your financial guy, Cody Peck,
Network out Doors, Local First Arizona a Legra Marketing, print
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(14:04):
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brought to you by SOCCA, Southern Arizona Art and Cultural
Alliance dedicated to creating, preserving and editancing the arts. And

(14:45):
now it's time for more tasty bites with your host,
Wesley Source. Welcome back to the Tucson Tasty Show, brought
to you by SOKA, the Southern Arizona Art and Culture Alliance.
SOCCA is dedicated to creating, preserving and advancing the arts.
I'm your host, Wesley Source. Welcome to the Tucson Tasty Show.

(15:09):
Today we have Chef Brian Duffy on the phone. How
you doing today, Chef?

Speaker 4 (15:14):
Pretty wonderful man. How are you guys?

Speaker 3 (15:16):
Great?

Speaker 2 (15:17):
Thank you so much for joining us today on the
Tucson Tasty Show. We're super excited to get your insights
into the culinary world.

Speaker 4 (15:25):
I am.

Speaker 5 (15:25):
I'm excited to be here. I know we missed it
the first time. Finally nailed it down and we're good
to go.

Speaker 3 (15:30):
Hey, you're busy, We're busy.

Speaker 2 (15:32):
We understand, no worries and chef, you have been on
quite a few different.

Speaker 4 (15:40):
Paths.

Speaker 2 (15:41):
I mean, you've been on TV, You've been on you
have a consulting firm, You've been on bar rescue as
well as.

Speaker 3 (15:53):
What else? Have you done?

Speaker 5 (15:55):
Multiple stuff. I've been a chef for almost thirty years.
I graduated culinary school in nineteen ninety five, so wow
at this for a long time. I started working in
restaurants when I was fourteen and just kind of progressed
from there.

Speaker 4 (16:09):
And since that time, i've you know.

Speaker 5 (16:12):
Luckily, I've opened almost actually i've opened one hundred and
sixteen restaurants, either for my self, clients, or as a
corporate executive chef. I was a corporate exec for a
bunch of years. I drove with clients and then as
well for myself, and then I've done everything from TV.
I started out real local in Philadelphia, you know, doing
some local TV shows, and then I got a little

(16:34):
bit of recognition from doing that. Moved on to doing
Food Network, DIYHT, Fine Living, Spike TV Paramount. I've done
all sorts of stuff in my career, but bar Rescue
was probably what I'm most well known for. And actually
the funny part about that is I left that showed
almost twelve years ago.

Speaker 2 (16:54):
Oh wow, okay, yeah, what was the what was the
moment you realized we wanted to pursue a career in
culinary arts?

Speaker 3 (17:04):
In the culinary yards.

Speaker 4 (17:05):
Mean for me? You know, I grew up in a
house where my parents were just awesome cooks. You know.

Speaker 5 (17:12):
My mother was a nurse. She worked tonight. My father
was a teacher. He worked during the day. So we
always got to see two different sides of the coin,
one with my father being really adventurous my mother being
more of that kind of classic Irish Midwest meat, potato,
vegetable type thing, you know. So my mother was very

(17:32):
classic with what she did, always cooked phenomenal meals. I
remember like having friends of ours over one night for
dinner and we all kind of sat down, the whole family,
and we were like, oh, man, stuffed chicken breast again.
And my buddy who was with us, was like, are
you kidding me? It's like the greatest meal I've ever had.
Like we were just so having really great food. And

(17:56):
now I'm not saying it's super adventurous. On my mother's side,
my father was really more of that, always looking at cookbooks.
My father was a man of study. My father had
four master's degrees and a doctorate. Wow, so my father
was a very very educated man, and when he wanted
to cook, he looked at books and studied history and

(18:17):
you know, which is kind of what led me into
that industry of loving food and loving to cook is
the history behind things. But in reality, I was cooking
for girlfriends man immediate gratification, instant gratification.

Speaker 4 (18:32):
That was wonderful, let's make out.

Speaker 5 (18:34):
You know, Like that was kind of the way I
got into cooking on a really fun level. And then
I was like nineteen years old. I had really no
idea what I wanted to do. I went to college.
I wasn't one hundred percent happy with it. In fact,
I can say I hated it. And my buddies like,
you should really think about doing something with food and

(18:54):
going to culinary school. And this wasn't the timeframe of
where we are now. You know, where chefs are on
podcasts and radio shows and TV. You know, the only
chefs that we really knew at that point were Ema Lagasi,
you know, Shaq pep Pen, the Galloping Gourmet, Julia Child.
You know, those were really the big inspirations for us

(19:17):
at that point.

Speaker 4 (19:18):
And you know, I was I was joking around.

Speaker 5 (19:20):
I was like a Rugby playing cigar smoking beer drinking chef.

Speaker 4 (19:27):
You know, That's what I was doing at that time.

Speaker 5 (19:29):
So I ended up going to culinary school and literally
falling in love with the science of cooking and and
the art of presentation and and and creating recipes.

Speaker 4 (19:40):
And to me, that was what brought it all together.

Speaker 2 (19:44):
So in Dyer's cuisine, I mean, that's one of your
specialties and because you grew up with it, and that's
and that's so the inspiration you pulled from your parents
cooking or did you develop that in a different way.

Speaker 5 (19:58):
No, Honestly, Irish cooking had nothing to do with me
until a period of time. So I actually was trained
classical French. I went to the restaurant school at Walnut
Hill College in Philadelphia, where I studied classic French cooking,
and honestly, I was going to be moving much more
into the Italian side of things, and I was going
to go to the Italian the Italian Culinary Arts program

(20:23):
in to Reno, Italy, and then there was like a
big to do that happened with that, so I ended
up staying in Philadelphia.

Speaker 4 (20:30):
I worked at the Four Seasons.

Speaker 5 (20:31):
I worked at this unbelievable Italian restaurant. And then when
I kind of started to move on after graduation and
finding different worlds, I had these people who reached out
to me and said, hey, would you be interested in
doing Irish cooking be the chef at an Irish pub.
And I was like, well, let me ask you a question.
Do you want corned beef and cabbage on the menu?

(20:52):
And they were like no, And I said, great, then
we can start the process. So I actually ended up
like the private well not the private sector, but I
left working in an independent restaurant and went into another one.
But I spent six months basically doing research on Irish cuisine,
trying to find out about it, trying to find out

(21:12):
as much information about it because there's so much more
to Irish food than just stews and you know, shepherd's
pie and cottage pie and that sort of stuff. Because
in reality, Ireland is an island, and so there's a
tremendous amount of seafood. And one of the better culinary
schools throughout Europe is actually in bally Below. It's called

(21:33):
the Valley Below Cookery, which is Arena and Rachel Allen,
and they have a phenomenal cooking school right there that
has produced some really amazing chefs.

Speaker 4 (21:41):
So, long story short, I started to do research.

Speaker 5 (21:45):
I really got interested in the world of Irish cooking
and the food that went around it. I reached out
to a bunch of Irish chefs, got zero responses. I
swear to God, not one chef replied to me, Like
I was looking at some of the greatest chefs in
Ireland to find out. I had three questions, where is
Irish food now, where did it come from? And where

(22:05):
do you see it moving into? What is the future
of it? Not one chef replied back to me. So
I just did a whole bunch of research and I
opened up this Irish pub. The next thing I know,
we have a phenomenal reputation. I'm now being voted one
of the best Irish chefs in America for two years in.

Speaker 4 (22:22):
A row, and fast forward.

Speaker 5 (22:25):
The next thing, I know, all of my busy time
in the media world because at that point I had
a show. I was the on air chef for a
local morning show in Philadelphia, and I did that for
almost eight years, and I was always doing Irish food,
and everybody kept asking me to do Irish food. And
then I started to do more TV and the next thing,

(22:46):
I know, the only appearances I'm getting are around Saint
Patrick's Day. So I cut out Irish food completely, have
not done Irish food in years. I actually just opened
an Irish pub and Cincinnati, so I lied.

Speaker 4 (23:01):
I did just do one a year ago. It's called
the Red Leprechaun and it's an.

Speaker 5 (23:05):
Awesome, awesome Irish right on the on the banks in Cincinnati.
The owner is a brilliant guy, create a marketing, We
have a boatload of fun, and we do unbelievable food,
all scratched kitchens. So Irish food wasn't really because of
my family. Irish food really came more out of a necessity,

(23:25):
a professional necessity for me. And because of that, you know,
I've done I just I love bar food, I love
pub food, I love all.

Speaker 4 (23:34):
Of that stuff. So yeah, that's kind of my Irish
food love.

Speaker 2 (23:39):
That's that's that's incredible. That's uh that that is definitely different.

Speaker 3 (23:45):
So and definitely what a journey. So and you're you're
known for huh.

Speaker 4 (23:55):
Go ahead, I said, it's been a while, I've had
a lot of fun. Uh.

Speaker 2 (23:58):
You're known for your tough love and you're also your
incredible ability to turn kitchenes around. What's the biggest challenge
you faced on any of your shows or in your kitchens.

Speaker 4 (24:12):
I mean, the shows were really super dramatic.

Speaker 5 (24:14):
You know, we dealt with a lot of different personalities
in that case. And honestly, it all comes down to
the owners. Owners allow chefs to do whatever they want
and and chefs should be allowed to do what they want,
but there should be some parameters that that they have.
There should be guidelines and I actually I'll touch on
this in a minute, but the biggest part of what

(24:35):
I saw doing my shows really had to do with
the chefs. He goes in the way, he goes ruined everything.
There's a difference between an ego and pride. You know,
there's a huge part of that that that falls in there.
Ego blinds you, pride drives you. I'm so proud of
what I've done as opposed to look at me, at

(24:56):
what I tend to. You know, there's a difference in
there with that. And so I found that a lot
of the chefs that I dealt with that just ended
up being douchebags, you know. They were just all about
the pride of it, or all about the ego of it,
not the pride.

Speaker 6 (25:12):
And they, you know, so many chefs, even to this day,
we have so many young chefs that are coming up
that are so interested in getting their face on Instagram
or getting their face on TV that they're bypassing the
business of being a chef. So we're missing that whole thing.

Speaker 5 (25:28):
And I actually speak now on a bunch of different
platforms professionally about what it's called.

Speaker 4 (25:35):
And I do a whole class called, you know, called who.

Speaker 5 (25:38):
Owns the kitchen chef meet the owner of the restaurant,
right because in reality, the owner of the restaurant has
that what we've done is we've promoted mediocre while and
I'm not talking about everyone. Let's understand that I am
not I'm not I'm not generalizing here. I'm talking about
a very specific sector of our of our industry. Unfortunately,

(26:00):
that sector is about sixty to seventy five percent of
our industry, which is mom and pop restaurants that are
looking for somebody to come in and do great food,
so they hire a chef.

Speaker 4 (26:11):
The chef runs the operation, forum does a great job.

Speaker 5 (26:14):
That chef's lead, that chef leads, and now we end
up promoting from within somebody who is not really schooled
in the business of being a chef. So what I
find now are a lot of chefs who just don't
understand the business of what's going on. They understand how

(26:34):
to put food together and all that, but they don't
understand how to write a recipe, or how to cost
out food, or how to really do a labor schedule,
you know, or do a schedule that has a labor
budget in mind. Or there's a lot of chefs who
don't understand budgets, you know. I ask chefs all the time,
well how much you know what were your sales in
your previous restaurant, And they say, oh, the owner never

(26:56):
shared that with me. My interview process then changes for
interviewing an executive chef to now I'm interviewing a line cook,
where I'm interviewing a sooo chef who I'm now going
to have to train how to run a profitable kitchen.

Speaker 4 (27:10):
So those are some of the biggest struggles that I
have found.

Speaker 5 (27:14):
But really it all comes down Look, man, it just
comes down to chefs can be assholes sometimes.

Speaker 4 (27:19):
Then it's just that simple.

Speaker 5 (27:22):
You know, I just did a whole kitchen in a
state I can't discuss. At eight of the cooks, including
the chef, basically stage to coup. They were like, we
were not coming back in until we get more money.
And the worst part about it is if they would
have waited until Tuesday, all of the cooks were going
to be getting raised, you know. So it's like, because

(27:45):
of an ego, they lost their jobs. And this is
in a region of the country that is very, very
dependent on tourism and their.

Speaker 4 (27:55):
Season, and this is at the end of the season.

Speaker 5 (27:58):
Where the owner would have held all of these people
throughout the throughout the slow time, continue to give them hours,
continue to pay them because they do about six and
a half million dollars a year in sales, so they
would have been able to handle, you know, having that
extra staff on. But what we did instead is we
fired eight people at one shot, shut the kitchen down
for an entire week, and then we set in a

(28:20):
team to go in and rebuild the kitchen again, rehire
new staff, get them up and running. But eight people,
because of their egos, did not have jobs after I left.
So it's it's been a big struggle.

Speaker 4 (28:34):
With that, you know.

Speaker 5 (28:36):
But there's so a lot of phenomenal cooks and chefs
out there that want to learn, that want to do
new things.

Speaker 4 (28:42):
So those are the people that I typically.

Speaker 2 (28:43):
End up working with them fair No, that's that is Yeah,
I've seen both ways. I think Two Sons kind of
a unique city where we have a lot of chefs
that have been humbled and they're more second chance chefs
than anything else, but the owners love them or they're
the owners. We have a lot of chef owned restaurants here.

Speaker 4 (29:07):
Yeah, I mean tushan is.

Speaker 5 (29:09):
I've done a lot of stuff in Arizona, a lot
more in the Phoenix in Scottsdale area.

Speaker 4 (29:12):
In fact, one of my best one of my great.

Speaker 5 (29:15):
Chef friends, Bo McMillan, is right in Scottsdale. But I've
done a lot of stuff out in that area. And
I know Tucson fairly well, and I know that there's
a lot of great restaurants out there.

Speaker 4 (29:25):
But again it comes down to the fact of you know,
when I.

Speaker 5 (29:28):
Teach my classes and when I do these classes for
owners and chefs, what I'm doing is I'm saying to them, Okay,
here's what your chef should be delivering to you on
a daily, weekly, monthly basis. Okay, these are the things
that you're looking for. Because a lot of owners are like, well,
I've heard this guy before. He did a great job.
I never really had to worry about the kitchen. Now
because of where we are in this time. You know,

(29:50):
we have higher food costs than we ever have in
our entire life. Right ever, labor is I mean, the
average cook is starting at twenty dollars an hour, whereas
before and I'm talking about before five years ago. I'm
not talking fifteen or twenty. I'm talking five years ago.
The average cook was coming in starting at twelve.

Speaker 6 (30:11):
Or fifteen, you know.

Speaker 5 (30:13):
So we have that immediate increase that has happened, and
because of that, owners are struggling, you know, because we
can't raise the prices to what we really have to
because we have them, we have sticker shock when it comes.

Speaker 4 (30:25):
To our clients.

Speaker 5 (30:26):
So there's a lot of play in there that really
makes it tough. But I know a lot of great
spots out in Phoenix, and I know a lot of
great cooks that have turned into chefs.

Speaker 6 (30:35):
And look, I love.

Speaker 4 (30:36):
Phoenix or I love Arizona in itself. Y'all. You have
any restaurants out in Tuna Tucson that are.

Speaker 5 (30:42):
Looking to get someone to commit and help them out, man,
That's what I do. That's what my companies do.

Speaker 4 (30:47):
We love, love, love.

Speaker 5 (30:49):
Working with the owners that want to raise the bar,
take care of their chefs really well, and allow them
the opportunity to educate and grow.

Speaker 3 (30:57):
Absolutely. Yeah, no, we have.

Speaker 2 (31:00):
We have a lot of chef friends. I mean, we've
been doing the show for about fourteen months now and
we've interviewed over one hundred and forty chefs and they're all, well.

Speaker 3 (31:10):
They're all incredible.

Speaker 2 (31:11):
And we do this because the chef community out here
deserves to be recognized more than they have before, right.

Speaker 4 (31:18):
Absolutely, you know what I mean.

Speaker 5 (31:20):
That's the thing is we all look at you know,
you always look at chefs and they see them the TV,
and they see the accolades that they're getting and what
they're doing in this rockstar mentality, right, But there was
this unbelievable article that was written well, honestly, Jane, I'm
gonna tell you. It was probably twenty years ago, and
it was when I first really started getting involved in
TV and I kind of got this weird local celebrity

(31:42):
going on. And one of the servers we had a board.
I've always had a board in a kitchen that's called
a want more need list.

Speaker 4 (31:50):
What do we want and what do we need? We
need onions, but I want a new mandolin, okay, And on.

Speaker 6 (31:56):
That list somebody and I'm assuming it was.

Speaker 5 (31:58):
A server, but it was an article called Chef we
Miss You, and it was talking about the fact that, yes,
I'm still the chef of the restaurant, but because I'm
so focused on TV, because I'm so focused on the
media angle of things, that I'm missing out on being
in the kitchen, and my staff really misses me. I
took a little bit of that to heart at that point,

(32:19):
but now to this day, I just find how important
it is for me to be in my kitchens. And
I currently oversee eighteen restaurants on a monthly level. I
have ten restaurants that I ever see almost on a
daily level. You know, my clients have carpelanche with me.
You know, most of my clients, ninety percent of them
text me at any given moment, you know, and I'm

(32:41):
very quick to reply right back to them because they're
paying me to do a job. They're paying me to
help them through. You know, I have one of my
clients who I love to death. I love them all,
but this guy's just a riot. You know. At one
o'clock in the morning, a couple of weeks go, he
text me, let's goat cheese. What can we do? You know,
It's seven minutes later. I send them a recipe broken down,
additions the whole nine yards and he was so funny

(33:03):
about it. And that literally was at one o'clock in
the morning conversation.

Speaker 4 (33:08):
You know.

Speaker 5 (33:09):
But that's what a chef is, and that's what a
chef does. And you know, I look at a lot
of chefs these days who are just their egos overtaking
their kitchen.

Speaker 4 (33:18):
You know.

Speaker 5 (33:18):
I have a partner in North Carolina on a couple
of projects, and he struggles with one of his chefs
because it's a much more food driven property. I don't
get involved in a place like I didn't get involved
in the chef aspect of this. But he goes into
this chef all the time because he travels all over
the country, and he's like, hey, I saw this in
Georgia last week.

Speaker 6 (33:40):
Do you think we can do anything with it?

Speaker 5 (33:42):
And the chef goes, yeah, sure we can do something
with that, and then we never hear from him again,
you know.

Speaker 6 (33:47):
And it's like, if you're an.

Speaker 5 (33:48):
Owner and you have an idea or a vision for
what you want to see coming out of the kitchen
that you own, your.

Speaker 4 (33:55):
Chef should be responsive to that, right, Your chef should.

Speaker 5 (33:58):
Be able to come back and be like, hey, man,
you showed me a burger last week, here's my version
of that show.

Speaker 4 (34:04):
You know, you showed me a salmon.

Speaker 5 (34:05):
Dish last week, here's my version my cake on that dish.
You know, that's what we do because we all should
be dealing with inspiration. None of us are recreating the
culinary wheel. Very few of us are recreating the culinary wheel.

Speaker 4 (34:19):
Let's put it that way.

Speaker 6 (34:21):
And you know, the most incere form of flattery is imitation.

Speaker 4 (34:24):
Man.

Speaker 5 (34:25):
We all work off of other people's dish and we
grow them, we build them, and we turn them into
into our own in our own ways. So so yeah,
that's how I feel about that.

Speaker 4 (34:33):
But I am a chef.

Speaker 5 (34:34):
Chef, I just I love my chef friends, and but
when in a consulting situation, typically I end up going
in I have to beat clying first, chef second.

Speaker 2 (34:45):
That's understandable, definitely. And what would and you know, getting
into a little bit more of the food side of things,
and speaking of the food wheel if you will, what
are some of the current food trends that you think
will have and lasting the impact on the restaurant industry
right now?

Speaker 5 (35:04):
I mean, dude, comfort food across the board is always
going to be something huge. And what we're doing is,
you know, we're recreating variations of the classic comfort foods.

Speaker 3 (35:14):
It's just what we do, you know.

Speaker 5 (35:15):
I mean, look at how hot the Nashville Hot chicken
sandwich has been year after year after year. Nashville Hot
was a poor man's food. Nashville Hot was a dirty
little restaurant in Nashville, Tennessee.

Speaker 4 (35:26):
Right, you know that just didn't you know?

Speaker 5 (35:29):
And then all of a sudden, somebody went in, somebody
put it on TV, somebody put it on Instagram. Now
every restaurant that's out there has a version of a
Nashville Hot. We are constantly recreating the same items. And
one of the things that I do with my clients
is I really try to you know, I ask my
clients right off the bat, what do.

Speaker 6 (35:47):
You want to see on your menu? What is something
that you.

Speaker 5 (35:50):
Want to eat all the time? And they put a
list together, and from that list, I try to build
off of that. You know, we might do a Nashville
Hot chicken sandwich, but so what I'm gonna do, like
right now, I do a really cool one that's totally
gluten free, right with the exception of the pont let's
establish that. So it's rice flower mass of flour and
corn meal or rice flower mass of flour and cornstarch.

Speaker 4 (36:12):
Okay, that's my batter that I use for that mass hot. Yeah,
and it is.

Speaker 5 (36:17):
It's super tasty, and you know what else, it's got
an unbelievable crunch to it, better than a traditional flower
would because of the fact that we haven't ruined we
haven't ruined cornstarch, mott and rice flower yet the United States,
we've completely ruined flour across the board. You know, it's
just I mean, you look at everybody's got gluten allergies

(36:38):
or sensitivities or whatever it is. We've ruined a lot
of our food because of growth, chemical all the other
bullshit that gets involved. But when I deal with a
client like that, one of the things that I try
to do is I'll come in with a different variation.
I want to play around. I might use a different chili,
I might use a different spice, you know, I really

(36:58):
try to play around, Like hot huhney is an unbelievable thing,
but in reality, hot honey is a variation of a
is a chili crist you know, which is one of
the originals.

Speaker 4 (37:10):
Like why not.

Speaker 5 (37:10):
Utilize some great chilies, at them in, toast them in
the pan, release those oils, get all that out.

Speaker 4 (37:16):
Step them within the honey. You know, there's a lot of.

Speaker 5 (37:18):
Great plays on classic dishes. So for me, the things
that are always going to be around, no matter what,
are always going to be the classics within that world
of comfort food.

Speaker 2 (37:29):
Agreed, No, we just have We have about a minute
and a half left in the segment here, but we
wanted to get you to or some time to plug
your stuff. So tell us about your podcast Duffy Live, Duffified.

Speaker 4 (37:44):
Yeah, there you go, well played.

Speaker 5 (37:47):
Well. It gives everybody a little tongue twister when they
do that. So my actually, the podcast is on hold
right now. I took a break from it just because
I fly. I travel about one hundred and forty thousand
miles a year right now, so it's really tough to
continue the recording. And as you know, you know, I
mean with recording, you you've gotta.

Speaker 4 (38:07):
Be consistent with it.

Speaker 5 (38:09):
It is the number one thing you've got to be
consistent about, is that. So for me, it was really
hard to continue that. It still lives, it still is
out there are some great episodes. I will ultimately bring
it back, but for right now it's called Duffified Live
and you can find it on on Spotify and I
and Apple, Apple Rate, Apple Music and all that stuff.

(38:30):
It's all out there. But for me, I backed off
of that. So right now a lot of what I'm
doing is you know, you can you can follow all
the stuff that I do on Instagram, which is Chef
brydu chgfbr id Uff, and then a lot of my
consulting is through my group called Duffified Experience Group because
I believe that dining, being in a kitchen, all of

(38:51):
that are experiences, and we need to create experiences because
the art of the preparation creates the experience. That's what
we're missing as that preparation of building, getting ready, and
then the other stuff.

Speaker 4 (39:04):
I work with a group.

Speaker 5 (39:05):
Called Maverick Theory or which are Maverick Theory, which is
thirty five of the greatest consultants in the country. We
feel and we are very very aggressive in our methodology
for consulting. It's a much higher end consulting firm, whereas
my dupified.

Speaker 4 (39:21):
Experience group is really geared towards smaller mom and pop
restaurants that I don't.

Speaker 5 (39:26):
Want people to get taken an advantage of by a
lot of.

Speaker 4 (39:29):
People that call themselves consultants. So that's kind.

Speaker 5 (39:32):
Of Those are my two big things that I'm doing
right now. I got a lot of cool projects. I'm
a part owner of a spice company in Germany and
a cookie company out of Alaska. And then the other thing,
if you want to follow, is called young Crunch. Tag
all of your food pictures send them through the Young Crunch.
We are a viral ASMR video. We do a tremendous

(39:54):
amount of marketing on there. It's a lot of fun,
so check that out as well.

Speaker 3 (39:57):
And that's youm crunch.

Speaker 5 (40:00):
Young crunch yunn perfect and we'll definitely get that done
and everybody listening needs to get that done as well.

Speaker 2 (40:07):
Thank you so much for joining us today on the
Tucson Tasty Show. Chef Uffy, We're gonna have to get
you out to Tucson. We are the first UNESCO City
of Gastronomy in North America, so we definitely have to
show you what we've got.

Speaker 4 (40:20):
I love it too.

Speaker 6 (40:20):
I can't wait to get out there.

Speaker 2 (40:22):
Thank you so much and stay tasty Tucson. Hello, this

(40:42):
is Wesley's source with the Tucson Tasty Show. With every
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Speaker 3 (41:54):
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Whether you're a season adventure or just starting out, we
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Visit us at networkoutdoors dot com and start your next
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Welcome to the Tucson Tasty Show, brought to you by

(42:18):
SOCCA Southern Arizona Art and Cultural Alliance dedicated to creating,
preserving and advancing the arts and now it's time for
more Tasty Bites with your host, Wesley Source. Welcome back

(42:39):
to the Tucson Tasty Show, brought to you by SOCCA,
the Southern Arizona Art and Cultural Alliance dedicated to creating
and preserving and advancing the arts. I'm Wesley Sours, your
host of the Tucson Tasty Show, and thank you to
all of our other sponsors as well. That's Vera Earl
Premium Beef. They'll be in studio next week, so definitely
have to check them out. Your financial guy, Cody Peck,

(42:59):
networkout Doors, Local First Arizona Alegra Marketing, Print and Mail.
And today we have Jessica or Jessica Savage of Savage
Kitchens and this is one of my favorite sauce companies,
and I started calling him sauce and we're going to
talk about that with her in just a second.

Speaker 3 (43:17):
Here. How you doing today, Jessica.

Speaker 7 (43:20):
I'm great. Thank you so much for having me.

Speaker 2 (43:22):
Wesley, No, thank you for coming or calling into the show.
I know you you're up in Phoenix, in the Phoenix area,
but there's nobody in Tucson that's doing what you're doing.
So I love to be able to reach out to
the greater Arizona area because there's such amazing food happening
all across the state.

Speaker 7 (43:40):
Yes, I agree, and I feel like Tucson is this
amazing place where like people take food really seriously and
enjoy and know how to share it with love. It's
really inspiring.

Speaker 4 (43:50):
I love it. Well.

Speaker 2 (43:51):
Food is serious, it's a serious business. If it's done wrong,
everybody's sad, and if it's done right, everybody's happy. Right,
you are so right. And one of the things that
you do with your syrups is is definitely right. And
I definitely do call it sauce, but more specifically your
pumpkin pumpkin spice sauce. It's a little bit thicker, it's

(44:14):
not it's not thin like the syrups, and there's no
artificial sweeteners or no artificial sweeteners or flavors.

Speaker 7 (44:21):
Yes, that's correct, And I actually I love that you
call them sauces because one of the things that we
very intentionally did with these syrups is I wanted them
to be versatile.

Speaker 4 (44:31):
I wanted them to.

Speaker 7 (44:31):
Be beyond the cocktail. Right, it started as a cocktail journey,
but even even our logo, it's cocktails, it's coffee, and
it's cooking. It's all of these things, and they are like, as
you mentioned, they're thicker than your typical cocktail syrups. They're
more like a maple syrup, I would say, discosity wise.
I like that, yeah, yeah, And they're just tasty. I mean,

(44:55):
like you've had the pumpkin spice. It's pumpkin tigeh and
syrup forms.

Speaker 2 (44:59):
I'm addicted. And it's because it's pumpkin pie, not just
you know. That's those spices where it's like, Okay, there's
the clove, there's the cinnamon, there's that, and then you know,
who knows what else is in there. And you know,
I'll be honest, you know, until we found you, we
were getting you know, some other sauces, and the ingredient
list is crazy. And but it's also show stable for

(45:20):
like three years, so that's what and that's.

Speaker 7 (45:24):
Why, right, and and it's just like no ours are
no nonsense, all all natural, all flavor.

Speaker 2 (45:33):
And one of my my favorite things to do with
your with or with the sauce is actually taking it
and I put it into milk and then I froth
it so I get that cold foam and it melts
into the drink a little bit. But when you're getting
those SIPs, you get that nose h so you get
all those all those wonderful spicy smells and then and
then you drink. But that's not the only one. You know,

(45:55):
we're talking about the pumpkin spice because it's one of
my favorites. But but I was born in October, so
I have an excuse. I mean, that's I ask for
a pumpkin pie over cake every year.

Speaker 7 (46:07):
These are these are good choices. How do you feel
about pumpkin cheesecakes.

Speaker 2 (46:10):
Pumpkin cheesecakes good, but it's not I think I like
the pumpkin pie because it's a little bit more. It's
a little bit healthier. Right, it doesn't have some vegetable, right,
it's actual pumpkin. You've got eggs, so you got the
protein and then sure you got some sugar in there,
but whatever.

Speaker 3 (46:28):
You know, we're.

Speaker 2 (46:30):
It's a great breakfast food because it's got eggs. But
the the the thing that but you also have vanilla
and you actually have vanilla beans in there.

Speaker 7 (46:43):
And yeah, our vanilla bean we actually first steep and
then hand scrape whole organic Madagascar vanilla beans, and vanilla
is one of those flavors that sometimes people overlook it
so like, oh, it's vanilla, it's you know, it's so basic,
it's so simple.

Speaker 2 (46:59):
Because they don't you because they haven't had the real thing.
That's yeah, because they've had the vanilla extract. But the
vanilla extract has so many different artificial flavors to make
it vanilla. Most of the time we actually make our
own our own vanilla extract for that reason.

Speaker 7 (47:16):
Yes, And what a difference, right, It really when you
taste real vanilla, it actually is somewhat floral, and it's sweet,
and it's really dynamic, and I really it's so funny.
It was actually a coffee shop that requested we make
a vanilla bean syrup, but I kind of hemmed in hot.
I was like, I don't know, you know, because all
of the vanilla syrups I've tried, quite frankly or just not,

(47:38):
they just don't inspire me much. And so I was like,
all right, let's really try this. And I'm thrilled with
the results, but I'm more thrilled watching people taste it
for the first time, because there's this like moment of revelation,
like oh, that's what it is.

Speaker 2 (47:55):
Yeah, No, that's that's exactly it. And but you also
have like so many different flavors. I mean you have
you have thirteen different flavors. How can people get get
these flavors in the Tucson area?

Speaker 4 (48:07):
Sure?

Speaker 7 (48:08):
Yeah, so in Tucson, a talk to your Barisa's and bartenders,
tell them what's Sabug Kitchen. But we, uh, we actually
have a really big direct to customer online piece of
the business. So we we shift to tuson and because
we're in Phoenix, shipping to Tucson's like a day. It's
super quick cool, which is nice. Yeah, and you can

(48:29):
order flavors online. Or what's been fun to see is
you know, like where the trends go, right, like what's
most popular? And interestingly to me, our most popular flavor
is ube.

Speaker 3 (48:40):
That by like buy a line for you.

Speaker 4 (48:45):
Yeah.

Speaker 7 (48:46):
So the Ube syrup is interesting because it's obviously it's
great in cocktails, it's great in coffee and Ube lattes phenomenal.
But it's super fun like over pancakes and over ice cream.

Speaker 2 (48:57):
Like it's a deep.

Speaker 7 (48:58):
Purple color and the flavor is a little bit and
it's a little bit nutty. It's a little bit earthy
and sweet and vanilla like actually, so it's fun seeing
people discover that and then find all kinds of different ways.

Speaker 6 (49:13):
To use it.

Speaker 4 (49:15):
M m hm.

Speaker 2 (49:17):
And ube okay, So let's talk about uber. Ube's a potato,
right kind of.

Speaker 7 (49:23):
It's it is a root vegetable. It's a Filipino root
vegetable that's sort of related to a purple sweet potato,
but it's more closely related to taro.

Speaker 2 (49:31):
Root actually, okay.

Speaker 7 (49:33):
And so you find it in a lot of Filipino
based goods, in different breads and dessert items. And that
was actually the first time I ever had ube was
many years ago in the Philippines.

Speaker 4 (49:43):
I had no idea what it was.

Speaker 3 (49:45):
I picked up a.

Speaker 7 (49:48):
No, it's not poi no. But you will find it
often in Hawaiian cuisine too, like you know, the Southeast
Asian cuisines, and it's just really it's a revelation. It's
nice because it's not overly sweet. Trader Joe's have a
lot of ube products right now. One of my favorites
is they have these ube covered pretzels. Oh man, those

(50:10):
are deadly.

Speaker 4 (50:11):
Those are good, Okay.

Speaker 2 (50:14):
Ube covered pretzels. That's well, we got to check that
out on trader Joe's all right, and then uh so
with the so it's a purple root, and but it's
not potato. And then how would you describe the flavor?
I mean, it's not overly sweet, but it's uh, it's
a unique flavor of its own.

Speaker 7 (50:31):
It's very unique. People seem to love it or hate it. Uh,
and it's very it is sweet. I've had it described
to me as tasting a little bit like kettle corn,
which yeah, and it really is. It does have a
little bit of that earthy spin to it, but it is.
It's nutty and vanilla, I would say, which is interesting
because we have two other syrups that are nutty. We

(50:54):
have a toasted macadamia or jot, and we have a
pecan or jot.

Speaker 4 (50:58):
And this time of year, the pecan oh.

Speaker 7 (51:02):
Really really good. If I had to have a recipe
up on my website for butter pecan cookies that uses
the pecan syrup and m m, it's the shame I
didn't come into the studio today.

Speaker 6 (51:12):
I want to brought your cookies.

Speaker 2 (51:14):
Okay, Yeah, Tina would have loved the pecan.

Speaker 8 (51:16):
Uh.

Speaker 2 (51:17):
Producer Tina loves pecan I huh oh. She also loves
ube apparently, but she's in the background talking but uh
the uh but pecan uh. And I'll tell this story
a million times.

Speaker 3 (51:33):
I grew up.

Speaker 2 (51:33):
My grandmother had four pecan trees in the backyard. Three
pecan tries it. One pecan tree is enough for anybody,
but she had three or four. And that's literally the
only nut that I think we ever ate growing up,
because she always had a surplus.

Speaker 7 (51:49):
So, oh wow, you had your lifetime, Phil, Yes.

Speaker 3 (51:52):
Yes, before I was ten.

Speaker 2 (51:54):
And which is there's nothing wrong with the pecan, just
not not my favorite stachio. If I'm reaching for that
crunchy tree nut, I've got to I've got to go
to pistaschio personally. But I also i ubas Uba is
good as well, and I agree with But I do

(52:16):
like those strong fall flavors, you know, and that's but
that's me. That's me.

Speaker 7 (52:21):
So I would say our strongest fall flavor is actually
ginger snap, the ginger snap syrup. I don't know if
you've tried that one, but that's my personal favorite. And
it is a it's a ginger molasses cookie basically.

Speaker 2 (52:36):
Well it's it's what I expect a gingerbread cookie to
taste like. And I'm always disappointed by the gingerbread cookie
because they're like, oh, this is dry. It's right, it's
too dry. Uh, in the same reason I don't like cake.
But but yeah, no, that absolutely embodies the gingerbread or
a gingerbread snap and uh it's it definitely hits perfectly

(53:01):
for me. So heard yeah on that one, that syrup.

Speaker 7 (53:05):
It's funny. I actually had a friend who inspired that syrup,
who was obsessed with don't know if you're familiar, there's
a little spot in the Bay Area called Bake Sale Betty,
and one of the things that they are famous for
is their ginger snap cookies. And so he was like,
you got to make a syrup a taste like that.
You got to make a syrup a taste like that.

(53:25):
And so I struggled with that recipe for a minute,
but as soon as we hit it, it was like, ooh,
there it is. That'll work.

Speaker 2 (53:33):
Well, we have about twenty seconds left, So tell us
what your website is again.

Speaker 7 (53:38):
Sure, Savage Kitchen dot com. It's s A v I
d g E Kitchen dot com. Can find me on Instagram,
find me on YouTube. Yeah, I'd love to hear from
people beautiful. Oh yeah, git us up.

Speaker 2 (53:50):
Thank you so much and thank you for joining us
today on the Tucson Tasty Show. Thank you to our
special guest guests and sponsors the Chef Brian Duffy, Jessica
Savage of Savage Kitchens, Viral Premium Beef, your financial guy,
Cody Peck, Network Outdoors, Local First Arizona, a Legram, Marketing,
Print and Mail.

Speaker 3 (54:10):
Thank you for.

Speaker 2 (54:11):
Tuning into the Tucson Tasty Show. Remember to a savor
every delicious bite and keep those taste buds excited. We'll
see you next week and stay tasty, Tucson. Hey there, Tucson,

(54:49):
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(55:29):
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A new journey.

Speaker 2 (55:48):
Hello, this is Wesley's source with the Tucson Tasty Show.
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(56:09):
Premiumbeef dot Com. Again, that's ve Premiumbeef dot Com.

Speaker 3 (56:18):
Twenty twenty four. Just when you thought it was over.

Speaker 9 (56:22):
Jogi would say, it ain't over till it's over.

Speaker 3 (56:25):
Right, It's only beginning. Today is only the beginning on
new path, a.

Speaker 5 (56:31):
Path to a much better future.

Speaker 3 (56:33):
I will follow it day by day, step by step.
Every step of the way.

Speaker 4 (56:38):
Whatever they may leave.

Speaker 3 (56:39):
Checky and often for the very latest. Things are happening,
and they're happening fast. Here it all on Knstam seven
ninety Take a pause.

Speaker 9 (56:51):
The ASPCA is asking you to shop with your heart,
hoping you'll buy animal products that were raised humanly.

Speaker 8 (56:57):
More than ninety percent of the billions pigs and chickens
and cattle and our food system are raised on what
are called factory farms. These are gigantic, filthy warehouses crowded
with tens of thousands of animals.

Speaker 9 (57:10):
That's the ASPCA's Daisy Freynd, who says they've developed a
website to help you shop humanly.

Speaker 8 (57:16):
On the Shop with your Hart website, you'll find, for example,
a label guide that explains the claims you're seeing on
meat and eggs and dairyes, so you don't waste money
hoping for better farming practices and ultimately just getting repackaged
factory farm products.

Speaker 9 (57:30):
You'll also find lists of grocery stores and farms selling
meats and other goods that are welfare certified products, meaning
they've been raised in pastures, are free of antibiotics and
the like, and Freud says it sends a message to
food producers.

Speaker 8 (57:45):
That you don't want to support animal cruelty.

Speaker 9 (57:47):
Take pause, Jill Nato, Fox News,