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Spike TV Casts John Besh to Save Struggling Restaurants in 'Hungry Investors'

Spike TV Casts John Besh to Save Struggling Restaurants in 'Hungry Investors'


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Like 'Kitchen Nightmares' but with competition

John Besh will make or break struggling restaurants in his new TV show.

Another food television show to put on your radar: Spike TV looped in chef John Besh to work with Jon Taffer (Bar Rescue) and Tiffany Derry (Top Chef All-Stars) in a new competitive show called Hungry Investors.

The premise: "Each week, the Hungry Investors team puts two struggling restaurants to the test to prove they deserve a second chance at success. The enterprise that shows the most promise of turning things around earns a significant cash investment. Both establishments seek to prove to the expert team that the only thing keeping them from financial fortune and success is finding an investor who believes in them," the press release says.

Production begins this fall, with Spike ordering 10 one-hour episodes. We can't tell if John Besh will be the Simon Cowell or Randy Jackson of the judges, but Jon Taffer seems much more like a Tim Gunn than a Gordon Ramsay. The question is, will Amy's Baking Company make an appearance?


Veteran food and beverage consultant Jon Taffer has worked with more than 800 businesses in his career. Today, he is best known as the host of Spike television’s “Bar Rescue,” a reality show in which he attempts to get failing bars in the black using his signature high-energy style. Throughout Taffer’s career, he has learned [&hellip]

Los Angeles, CA – November 16th, 2014 Jon Taffer, (www.thebarhq.com) executive producer and host of Spike TV’s “Bar Rescue,” is revolutionizing the bar and nightlife industry with the release of his new free app, Jon TaffersBarHQ (for iPhone, iPad and Android devices), allowing owners and managers to operate bars more efficiently and successfully. The completely [&hellip]


John Besh: Celeb Chef Accused Of Multiple Counts Of Sexual Harassment

Things aren’t looking good for John Besh, 49. The celebrity chef, who’s known for his restaurant empire and lucrative TV gigs, is under the microscope for sexual harassment allegations. A whopping total of 25 current and former employees of the Besh Restaurant Group claimed to be victims of sexual harassment while on the job, according to an eight-month-long investigation by the Times-Picayune, which was released on Oct. 23. Here’s everything to know about Besh and the latest news involving the scandal.

1. Besh is a Louisiana native, who’s married with four children. &mdash Besh was born in Mississippi, but was raised in Southern Louisiana in Slidell. He is married to Jenifer Besh, and the pair &mdash who married in 1991 &mdash share four children together, Jack, Luke, Andrew and Brendan Besh. He studied briefly at the University of Lousiana, before he enrolled at the Culinary Institute of America He graduated in 1992.

2. He owns 12 active restaurants across the Southern United States. &mdash Besh is best known for home cooked New Orleans recipes. He owns 12 restaurants across the south, including, August, Besh Steak, Lüke, Lüke San Antonio, La Provence,Domenica, Pizza Domenica, Borgne, Johnny Sánchez New Orleans, Johnny Sánchez Baltimore, Shaya and Willa Jean. In August 2015, he added Willa Jean Bakery to his long list of eateries. Then, in Jan. 2016, he announced his new private events venue, Pigeon & Prince. He won the James Beard award for Best Chef of the Southeast in 2006, and his flagship restaurant, August, has been a nominee for multiple James Beard awards.

3. He’s a U.S. Marine. &mdash Before getting into the restaurant business, Besh served nine years in the Marine Corps.

4. Besh is also an author, TV personality, and a philanthropist. &mdash He is the author of four cook books &mdash My New Orleans: The Cookbook: 200 of My Favorite Recipes & Stories from my Hometown [2009], My Family Table: A Passionate Plea For Home Cooking [2011], Cooking From The Heart: My Favorite Lessons Learned Along the Way [2013], Besh Big Easy: 202 Home-Cooked New Orleans Recipes [2015].

He is the host of two national public television cooking shows, based on his award-winning cookbooks, Chef John Besh&rsquos New Orleans and Chef John Besh&rsquos Family Table. He’s also appeared on numerous TV shows, some of which include, Top Chef, NCIS: New Orleans and Iron Chef America. According to his website, Besh’s latest TV gig is Hungry Investors, which premiered in May 2014 on Spike network. The show follows him traveling around the country alongside Chef Tiffany Derry and Jon Taffer to find and assist &ldquodiamond in the rough&rdquo failing restaurants to meet their full potential.

Besh’s non-profit organization, The John Besh Foundation, works to protect and preserve the culinary heritage and food-ways of both New Orleans and the Gulf Coast region through culinary scholarships, according to his site.

5. Here’s the latest involving Besh’s alleged sexual harassment scandal. &mdash Besh has since left the Besh Restaurant Group after the sexual harassment allegations. A spokesperson for the restaurant told the Times-Picayune that the Besh Group, which currently employs 1,200 people, has never received an internal complaint about sexual harassment. The Besh Group said that they will be making adjustments to their staff structure so “everyone at our company will be fully aware of the clear procedures that are now in place to safeguard against anyone feeling that his or her concerns will not be heard and addressed free from retaliation.&rdquo The company also revealed that its first-ever human resources director began working at the group on Oct. 11, 2017.

Harrah&rsquos New Orleans, the home of Besh Steak restaurant, which has been inside the casino since 2003, said it was &ldquoterminating its relationship&rdquo with Besh Restaurant Group following the alleged sexual harassment claims. Harrah&rsquos emphasized that the restaurant&rsquos employees work for Harrah&rsquos, not Besh Restaurant Group. Harrah’s also noted that none of the allegations in the recent reports pertain to Besh Steak &ldquoto the best of our knowledge.&rdquo The restaurant will remain open, just under a different name that should be announced very soon.

HollywoodLifers, leave your thoughts in the comments below.


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Without extra cash for better back-of-house equipment and updated decor, Robert agreed to appear on Spike TV’s Hungry Investors. I watched the episode as hosts Jon Taffer, John Besh and Tiffany Derry pitted Kailyn’s against another diner in Vegas, Rambo’s.

On the surface, Rambo’s looked like they had better market potential. Rambo’s space was significantly larger and they were dialed into their kitschy decor. But Robert’s passion for the business, for cooking and for his customers garnered the win for Kailyn’s Diner. The investors paid for new furniture, upgraded kitchen equipment and updated decor.

Chef Robert has been an Easy Ice customer since shortly after he opened Kailyn’s Diner. I caught up with him to chat about the diner, his menu and their appearance on Hungry Investors.

The Iceologist : Congratulations on Kailyn’s Hungry Investors win! How did being in the competition come about?

Robert : The show contacted me as they wanted to have two Las Vegas diners on the show. Originally, I turned them down. But then the casting agent called me again and I said yes. Truthfully, we had put everything we had into the business and I needed their help.

The Iceologist : The Kailyn’s Diner vs. Rambo’s episode was very emotional to watch. You were pretty raw when the investors first arrived.

Robert : It was very emotional! Spike TV delayed the air date 3 times and I was anxious to see traffic increase after the episode. When we watched it, I was on the edge of my seat. I felt like I was watching a sporting event, even though I knew the ending!

The hosts and all the people behind the scenes of Hungry Investors were great. They appreciated my passion and experience as a chef. That definitely helped us get the win. Since the show aired, our profits are up about 15% and growing. We have even more regulars that we see 3-4 times a week. I love that personal connection. We have counter service and an open kitchen which gives me the opportunity to really get to know my customers.

My motto is “you walk in the door and you become family”. Our place is small and I just want to make my customers happy while making a comfortable living.

The Iceologist : The investors wanted you to make a few changes including changing the name from Kailyn’s Kitchen to Kailyn’s Diner, opening for dinner and firing your wife. Have you adhered to all their suggestions?

Robert : We kept the name change, which people seem to love. We were open for dinner service at first, but since I’m the owner/chef, I was working 3 am until 9 pm and that wasn’t sustainable. I plan to revisit dinner service again soon once I’ve made some changes. As far as my wife… well, I love working with her, so she’s still here. I’m in the process of implementing a new tablet-based POS system which will help streamline her responsibilities.

The Iceologist : You’ve been in the business for 25 years. Did you always work in Vegas?

Robert : I started in the business as a dishwasher when I was in high school in the Los Angeles area and worked my way up. I ran track and ended up studying journalism at University of Oregon while on their track team. After graduation, I returned to LA with plans of becoming a sportswriter while managing a restaurant. Well, the journalism thing didn’t pan out, but I ended up becoming the Executive Sous Chef at Trump’s National Golf Course in Los Angeles. That’s when I really fell in love with food (not just the work of preparing food) and developed my passion for the restaurant business.

We decided to move to Las Vegas where I was running the kitchen for the Mandalay Bay Convention Center. It was crazy — I was working 100+ hours a week and I never saw my family, but the experience opened doors for me. For 10 years, I specialized in opening new restaurants, traveling the country and once they were up and running I moved on to the next one. It was a lot of fun for a while, but as my daughter got older, it was harder on her. So we moved back to Las Vegas in search of our own restaurant to buy. I borrowed some money and opened Kailyn’s.

The Iceologist : What an interesting journey! I’ve been looking at your menu and am surprised by the prices — really reasonable. How to do keep your prices so competitive?

Robert : I have close to zero waste. Many restaurants over-buy leaving them with surplus food that ends up getting tossed. I’m the owner of Kailyn’s and the only cook, so I know exactly what I need. I know how much to prep and nothing goes to waste.

I make my homemade gravy (used on best-selling chicken fried chicken) every other day. Sure, I could save time making a bigger batch once a week, but it wouldn’t taste as good and I might end up tossing some of it. Keeping food waste to a minimum keeps my costs down and ensures my customers are getting fresh food everyday.

The Iceologist : That’s a really smart tip, Robert! Ok, you’ve been in the restaurant business a long time. What’s behind your decision in choosing Easy Ice over buying an ice machine?

Robert : When I bought Kailyn’s, all existing equipment came with the purchase. And it was old! Everything was falling apart and needed repair. The ice machine died right after we opened and I was buying bagged ice (not a good idea). Some days I was spending $50-$60 a day in ice. I didn’t even know there was an option like Easy Ice until I started doing research. I saw Chef Robert Irvine on your website and bookmarked it. Then I kept coming back to it and realized it’s not financially worth it to buy a commercial ice maker, so I called you guys.

I wish Easy Ice had a subscription program for every piece of back-of-house equipment! You guys set me up with a brand new ice machine, which is great. Since it’s new, I don’t expect it to go down, but if it does I know Easy Ice has my back with free replacement ice. Just a few weeks ago, your technicians were out here performing regular maintenance. Your ice machine subscription is saving me a lot of hassle!

The Iceologist : Thanks Robert – we aim to give our customers a hassle-free solution to their ice needs. Any final thoughts?

Robert : Anyone who thinks they can open a restaurant without prior experience is absolutely out of their mind! And don’t buy an ice machine!


Description

In Besh Big Easy: 101 Home-Cooked New Orleans Recipes, award-winning chef John Besh makes his favorite hometown cooking accessible to a wide audience of cooks and readers.

In this, his fourth big cookbook, the award-winning chef John Besh takes another deep dive into the charm and authenticity of creole cooking inspired by his hometown, New Orleans.

Besh Big Easy: 101 Home-Cooked New Orleans Recipes , is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!

A Note From the Publisher

We regret that this electronic galley is not available for Kindle viewing. The finished book will be available in print and ebook formats.


Sexual misconduct controversy [ edit | edit source ]

John Besh was a co-owner of Besh Restaurant Group (BRG). In 2017, the BRG managers and owners were accused of allegations of perpetuating "a culture of sexual harassment" and sexual misconduct at the restaurants, publicized by 25 current and former employees. ΐ] Δ] Ε] Besh addressed the accusations in a statement: “Two years ago, I deeply hurt those I love by thoughtlessly engaging in a consensual relationship with one member of my team. Since then I have been seeking to rebuild my marriage and come to terms with my reckless actions given the profound love I have for my wife, my boys and my Catholic faith.” Ζ] Celebrity chef, Anthony Bourdain tweeted an image of the complaint filed against Besh's group, calling it, "the beginning of the end of institutionalized Meathead Culture in the restaurant business". Η] Two days after the allegations were made public, Besh stepped down from BRG. ⎖] ⎗] ⎘] ⎙] ⎚] ⎛] BRG executive Shannon White replaced Besh as CEO of the restaurant group. ⎜]


John Besh - BESH BIG EASY: 101 Home Cooked New Orleans Recipes

Join us when James Beard Award-winning Chef John Besh returns to Octavia Books with his newest, BESH BIG EASY: 101 Home Cooked New Orleans Recipes. And, he is bringing some tastes of Mamma's Seafood Gumbo which is from the new book!

In BESH BIG EASY, John Besh makes his favorite hometown cooking accessible to a wide audience of cooks and readers. In this, his fourth book, he takes another deep dive into the charm and authenticity of the cuisine of his hometown, New Orleans.

BESH BIG EASY, is a fresh and delightful new look at his signature food. BESH BIG EASY features all new recipes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He's become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor. With 101 original, personal recipes such as Mr. Sam's Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality that has made John Besh such a popular American culinary icon.

John Besh is a renowned New Orleans chef, owner of twelve restaurants, host of John Besh's Family Table on public television, and author of the bestselling cookbooks My New Orleans, My Family Table, and Cooking from the Heart. He lives with his wife and four boys on the North Shore.


Oyster gratin with horseradish & Parmesan (page 15)

From Besh Big Easy: 101 Home-Cooked New Orleans Recipes Besh Big Easy by John Besh

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Appetizers / starters Cajun & Creole
  • Ingredients: onions milk prepared horseradish oysters bread crumbs Parmesan cheese dried red pepper flakes

Gordon Ramsay is ending production of Kitchen Nightmares after a 10 year run.

Is anyone the same since Amy's Baking Company!? I can't sleep at night seeing that crazy lady's face inside my eyelids.

I'm pretty sure it's a vanity business. They make tons of money doing something else (you don't set up shop in Scottsdale without a lot of money already), and just keep the business open to occupy the trophy wife's time. They probably just asked for help because they wanted publicity.

you could say she gave him. nightmares?

Dang, he's cancelling my favorite of his shows.

I wish heɽ gone back to the low-key, not over dramatized british version though

It really irritated me that when they moved it to the US the opted to over inflate the fake drama. And have the cheesy narration.

Such a better show when he seemed to actually be trying to help people. The early UK seasons were far more realistic and seemed helpful. They didn't just cast crazy people with restaurants but real struggling restaurant owners.

It's a good time for him to call it quits after the incredibly fake Amy's baking company bullshit. Either that is total malarkey or they intentionally cast insane people. Either way, the show has no quality and has reached unwatchable status. Shame considering how good it was to start.

I wish everything didn't get dumbed down so hard when it came to the US.

The UK version was vastly superior, but the first few seasons of the US version were still good.

Each season got more and more Fox-ified, focusing on ridiculous drama instead of the restaurant story and the hope of turning things around. It got terrible when literally every episode had some obnoxious New Jersey family of Italian pricks and blowhards with delusions of Godfather fame.

I agree 100% - loved the British version, couldn't really watch the American version.. and I'm a g-d 'merican! murikaaaa

The voice over narration is really condescending and grating. "Let us explain the things you are seeing on the TV because you're too stupid to understand anything. We'll use our most dramatic voice actor!"

The dramatic recaps after every commercial break are totally unbearable.

Ok, I'll be the one to say it.

I enjoy the American version more than the British version. Now, if I had a struggling restaurant, Iɽ rather have the British version come help me, but as a viewer? Gimme moar crazy.

His "For the British" version of the show was really good. It went more into actually cooking food and styles as opposed to family drama in the US version. That and people who just should not be running a restaurant when they know nothing about the business.

So basically I wish he would go back to Britain and make shows there because they are better than the US versions.

That and people who just should not be running a restaurant when they know nothing about the business.

"I was a patent lawyer and my friends said I always made the best cupcakes and potato salad for dinner parties, so I quit my job, mortgaged the homes of all my family members, emptied out my children's college funds, sold my wife to John Gage, and opened an Italian restaurant that sells frozen meatballs, microwaved cheese, and rotten meat."

Absolutely agree. Most of the drama from the British show was from either chefs who were in over their heads in terms of menu selections and the like, or owners who had no clue what they were doing.

The biggest difference though that made the British show spectacular? Gordon Ramsay did the voice overs himself. It was a great mix of sarcasm and genuine concern and passion. Not the over the top promo voice over guy used in America.

I may not be a TV executive, but damn, why can't anyone trust American audiences to be a bit more sophisticated than "this week, Gordon faces his biggest challenge ever! And watch as he does something he's never done before. "

A Food Network version like the British version focused on the food would have been so great. Thanks Fox.


Century 21

Iconic New York-area discounter Century 21 filed for Chapter 11 bankruptcy in September 2020 and closed all of its 13 stores, blaming the collapse on insurers' refusal to pay for "losses it has suffered" related to COVID-19. The company says insurance money helped it survive the aftermath of the 9/11 attacks, but insurers have mostly said their policies don't cover pandemic-related losses. Still, a comeback may be in the cards: A new store is opening in South Korea, and the chain says it is planning to re-open in the U.S. soon.


Watch the video: Μάριος Βραχάτης - MasterChef 2018 (July 2022).


Comments:

  1. Amoxtli

    a year old at the thought))

  2. Akinolrajas

    your opinion is useful



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