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About this Episode
This podcast episode features an engaging discussion with Chef Ray Sheehan, who shares insights from his recent endeavors in the barbecue industry. Chef Sheehan reflects on the challenges he faced while operating his restaurant, Raised Roadside Kitchen, which specialized in comfort food and barbecue but ultimately did not succeed as anticipated. He emphasizes the importance of adhering to one's culinary strengths and the necessity of adapting business strategies in the competitive food landscape. Furthermore, he discusses his aspirations for the future, including potential new writing projects and a renewed focus on barbecue sauce. Our conversation underscores the resilience required in the culinary arts and the ongoing evolution of food trends.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Weston Kia
- Heritage Steel
- Oregon Dungeness Crab
- Pig Powder
- Bear Mountain BBQ
- Magna Chef
- Sweet Baby Rays
- Dave Raymond
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Hosts & Guests
No transcript available for this episode.
