Category / OnCue Consulting

31
Dec

Portrait Session at the Whole Hog Extravaganza.

Posted by on . -- OnCue Consulting

I’m writing this on New Year’s Eve, one of my favorite days of the year, and I’m putting some final touches on this year’s Whole Hog Extravaganza. I’m a goal setter and a planner, and I’ve been plotting and planning our 2020 for several months. Turning that calendar page to a fresh new year — and a fresh new DECADE — is both symbolic and refreshing for me. In order to make the most of every opportunity that comes my way — and yours — it’s imperative to have all of the assets you need to take advantage of the media opportunities that come your way. Having a great headshot is one of those assets that’s critical to have on hand.

During the panel discussion with Beth Schiff, casting director for numerous Food Network shows, including CHOPPED, we discussed the need for great headshots, which are useful for all sorts of PR and television casting purposes. During that exchange, I talked about an opportunity on which I missed out because I didn’t have a professional head shot.

So … to remedy this situation, and send everyone home with a lagniappe, photographer Jeremy Kohm set up a dramatic lighting situation at last year’s Whole Hog Extravaganza, and took portraits of the attendees, speakers, and guest pitmasters. As you can see by the images in the post, the results were fantastic, and everyone has digital files of these shots to use in the future.

Jeremy shoots and creates digital content for numerous Food Network shows, so he knows exactly what casting directors and media outlets are looking for. He’ll be on hand again this year to create new portraits for all who attend. Who knows … Mike Mills might even get in on the action with you!

Here are some behind-the-scenes looks at Day One and Day Two of last year’s event. Illustrated with gorgeous images from Ken Goodman, these two posts will give you a good idea of the intense learning and delicious eating that takes place.

To secure your space in the January 20-21 event, click here to register. Travel/schedule details can be found at this link. I hope you’ll take advantage of this incredible opportunity to learn from an amazing group of pitmasters and speakers, make friends and contacts with an incredible group of people, and start 2020 with the burst of enthusiasm and motivation this event provides. There’s nothing like this in the barbecue world. We’d love to welcome you to 17th Street.

17
Dec

Whole Hog Extravaganza 2019 – Day 2

Posted by on . -- In Our Restaurants, OnCue Consulting

The 2019 group shot. We spend an intense two and a half days together, and seeing the huge smiles and relationships formed is really special. There’s truly nothing like the barbecue community.

About OnCue

OnCue offers the only professional barbecue education in the world. Many of the top names in barbecue have joined us here at 17th Street. We’re celebrating 10 years of superlative learning; over 1300 people traveled from 45 states and 16 countries to attend our programs. If you’re in the business, serious about barbecue, or a super enthusiast, this class is not to be missed. This is the perfect time to get motivated for a new year and a new decade. You’ll learn new skills, form important relationships, and immerse yourself in superior barbecue business education.

What happens Tuesday

Tuesday of the Whole Hog Extravaganza is filled with food. Everything we prepped on Monday comes off the pit. Barry Sorkin, of Smoque, is known for his brisket expertise, and even seasoned pros learn something new as he talks about slicing brisket and the way he uses the different sections.

Kat Kinsman, Amy Mills, Chris Chamberlain, Billy Durney, and Beth Schiff participate in deep discussions during the Whole Hog Extravaganza.

Seminar sessions

This day is also filled with lots of panel discussions. Kat Kinsman, senior editor of Food + Wine magazine, is part of every Whole Hog Extravaganza, and the discussion she leads about anxiety, addiction, and depression in restaurant kitchens is both sobering and hopeful. This discussion always results in a great deal of sharing amongst our group, and she provides solid resources for help. I know for a fact, based on feedback we get each year, that this session has provided concrete help and saved more than one life.

In the bottom right photo above, I’m chatting with Beth Schiff, casting director for CHOPPED, among other Food Network shows. Beth and I led a discussion about how to get cast for food television. She shared all kinds of tips regarding what casting directors are seeking, how to maximize your appearance, what makes a great competitor on a show, and more. The class participants had a chance to mingle with Beth throughout the class, and so far, four people have been cast on shows.

These gorgeous whole hogs are the star of the show, and just before lunch, we pulled them from the pits.

One compliment we continually hear during our classes is about the food. We eat well and abundantly over the course of this event. You would have to travel for thousands of miles to eat the food from all of these outstanding pitmasters, and it’s such a treat to have it all under one roof. The plate above represents meat from three different hogs, a sausage, a slice of porchetta, slaw, and potato salad ~ the perfect barbecue sides. The porchetta is such a special treat, and John Delpha is truly the master of this creation. Students watched and learned as he deboned the hog, brined it, made the sausage, and put it all together with the fragrant herb mixture, then tied up. It’s a multi-step process and a labor of love. Participants leave with his special recipe and it’s fun to see people re-creating this once they get back to their restaurants and sharing it on social media.

After lunch, it’s time for final panel discussions and a Q&A. The photo above is the 50 ideas in 50 minutes speed round, with each person giving bits of advice that lead to success. The audience furiously scribbled notes — this content is gold.

I get lots of questions about the sweatshirts we’re wearing in these photos. You have to attend the seminar to get a sweatshirt; we don’t sell them and we only print one per guest/speaker/sponsor. We also print collectible posters, and it’s fun to see these framed and hanging in restaurants all over the country.

The 2020 Whole Hog Extravaganza/Bovine Bonanza/BBQ MBA dates are January 20-21, and we’re half full at the moment. Click here now to secure your spot — this will sell out!

All photos by Ken Goodman Photography.