The show began with Juice Basin, where Co-Owner Madeline Vricella shared her background in hospitality and the family's connection to the juice industry. The conversation covered Juice Basin's operations, including their organic certification, product offerings, and challenges in sourcing fruits, while also discussing their expansion plans and brand recognition efforts. The conversation then switched to Chef Jim Hasson of Stargazy and Tanglewood Fire & Smoke. Jim shared his culinary career journey and current projects, including his work at various restaurants and his biscuit-making side business, before discussing future plans. The show rounded up with a replay from last year's episode with the Owner and Chef behind Jezabel's Cafe, the dynamic Chef Jezabel Careaga. *Food Farms And Chefs Radio Show, Episode 336
Juice Basin and Owner Madeline Vricella
Amaris welcomed Madeline Vricella, co-owner of Juice Basin, to discuss her background in hospitality and the family's connection to the juice industry. Madeline shared her experience working in hotels and her family's history in citrus, which she felt that owning Juice Basin was meant to be. They discussed the smooth transition when Madeline and her partner took over ownership of the business' original founder, and Madeline expressed gratitude for the ongoing support from the previous owner. The conversation also touched on the importance of using organic fruits in their products and the collaborative aspect of preparing juices.
Madeline discussed Juice Basin's sourcing challenges, noting that they are the only USDA organic certified juice manufacturer and rely on partners to source organic fruits year-round. She explained that while they try to stay seasonal, they sometimes need to substitute with other juices like greens or beet when certain fruits are unavailable. Madeline further explained that Juice Basin offers 45 different juices and various cleanses, including a popular bridal cleanse and custom options for special dietary needs. She highlighted the benefits of wheatgrass shots, which are known for their energy-boosting and immune-boosting properties, and mentioned that some customers use shots like the Painless Shot (ginger and turmeric) for daily maintenance. Madeline also noted that the business ships products nationwide and is looking to expand its online presence to reach more customers.
https://www.juicebasin.com/
Chef Jim Hasson with Stargazy, Tanglewood Fire & Smoke, & Passion Projects/other Collaborations:
Jim shared his career journey, starting with his childhood where he learned to cook with limited resources and watching PBS cooking shows. After briefly working as a police officer, he transitioned into the culinary industry, working at various restaurants including fast-casual concepts which eventually led to working inside higher-end restaurants. He described how he took jobs focused on learning new skills, eventually becoming a plant manager at a butcher before helping open Royal Boucherie where he worked the raw bar. Always a hard worker, Chef Hasson has worked multiple jobs at once, including his current roles at Stargazy off of East Passyunk Ave, Tanglewood Fire & Smoke in Folsom, PA, and current passion projects under his well-named endeavor, "Jimmy Biscuits" with New Jersey-based businesses.
https://www.tanglewoodfireandsmoke.com
https://www.stargazywastaken.com
https://www.instagram.com/jimmybiscuits1971/?hl=en
https://www.haddonculinary.com
https://cupcakecarnivale.com
Replay from Nov 4th 2024: Jezabel's Cafe:
Jezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show. With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's Cafe, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery. https://www.jezabelscafe.com