Bill Bronchick

Bill Bronchick is a caterer and private chef in Denver, Colorado. He got an early start in the culinary world by working in his grandparents’ barbecue restaurant in Texas. In high school, his teachers encouraged him to attend a traditional university, but Bronchick was determined to go to culinary school. He attended the Culinary Institute of America in San Antonio, where he excelled. He studied abroad in France and Thailand, giving his cooking an international flair.

A summer internship in a restaurant in Denver inspired him to move to the city after graduation. After working in a few other restaurants, he decided that he wanted to start his own private chef business. His private chef business started small, but he quickly gained clients as his reputation spread. After a few years working solo as a private chef, he decided to expand his business into catering larger events. He hired a skilled and dedicated staff to help him achieve his dreams.

For a few years, he put all his profits back into the business. He quickly gained notoriety for his creative cuisine and for the quality of his staff. Currently, Bill Bronchick caters large events for charities and celebrities, including famous sports figures. He also caters intimate dinner parties. He continues to offer private chef services as well.

1. What inspired you to get into the culinary field?

My grandparents inspired me to get into the culinary field. They owned a popular barbecue restaurant near San Antonio. I worked in the kitchen and at the barbecue pits with my grandfather. I learned the basics of running a successful restaurant and catering business when I was still a teenager. My grandparents have passed on, but I believe they would be proud of my success.

2. Who were your mentors when you were first starting out?

One of my culinary school professors was very supportive. She saw my talent and encouraged me to go into business for myself. After graduation, I worked for one of her friends in Denver. While I didn’t really feel at home in a restaurant kitchen, I spent time there honing my craft.

3. Tell me about your culinary inspirations.

When I went to culinary school, I had an amazing experience studying in France and Thailand. I learned some of the classic dishes in each country. Travel was eye-opening to me as well. I’d never been out of the American West before I traveled to France. It was a culture shock to me, but it was thrilling. I also love Japanese cuisine, but I haven’t yet been to Japan.

4. Would you ever consider relocating your business to another part of the country?

Building a reputation as a caterer takes time. I believe I would have a difficult time starting over in a new city. I also wouldn’t want to leave my current clients and staff behind.

5. What are some of the keys to success in the catering industry?

The first key to success is producing quality food. It takes some practice to manage cooking in such large quantities, and you must adapt some of your dishes to scale them up. Not every fine dining dish works in a catering setting. The second key is hiring the most competent staff you can find. Your guests may never meet you, but they will spend a lot of time with your staff.

Make sure that all your employees feel supported and appreciated, and you’ll find that you have a much easier time with management. There’s nothing worse for a business than dissatisfied employees, especially in the front of the house.

6. Do you consider yourself successful?

Absolutely. I am working in my dream job and making a good living. I have built a solid business for myself, and I feel like I am doing good work in the community. I give back by hosting charity events at cost.

7. What motivates you?

My guests’ and clients’ satisfaction motivate me. Also, the spirit of exploration motivates me. I love to travel and bring back new dishes. Recently, I traveled to Morocco and experienced the food culture firsthand. I brought back a chicken tagine dish that has become very popular in my business.

8. What do you do in your spare time?

I love to ski. I spend many winter weekends and holidays in Aspen, where I have a condo. I also enjoy adventure travel around the United States and abroad. I’m hoping to take a trip to Alaska this summer and go out on a fishing charter. I also love to read. My life is fast-paced and can be stressful and reading gives me some much-needed quiet time.

A Complete Review of Smithfield Foods

Smithfield Foods is one of the famous names in the market of meat processing. Smithfield is basically a small town in Virginia where this company was actually started in 1936, and that time this company was founded by Joseph W. Luter with the help of his own son. OF course, that time this company was just a startup and had just a few farms in Smithfield only, where they raise pigs and process its meat. When this company was started then at that time it was not known as Smithfield Foods, instead, it was named as Smithfield Packing Company. Well soon after that they started progressing and purchased more and more farms around the state. And later on, they purchased at least more than 500 pig farms in the whole United States of America.


Well, these are just the farms which are just owned by Smithfield Foods, but besides there are several contract farms as well providing Smithfield Foods with quality meat, and those farms are at least 2,100 in number around the whole country. This company is not just known nationally, but they also have made their names in International Market, so instead they just export their meat to the whole world, they just simply decided to open up their pig farms and pork processing plants in several neighbouring countries as well.

And according to a magazine this company had an annual revenue last year of about $15 billion, combined with the United States, Mexico, United Kingdom, Germany, Romania, and Poland. This is the world’s pork providers in the whole world, and right now this company has been running on a partnership with a Chinese group of industries known as WH Group.

Largest Meat Processors

Smithfield Foods is also known to have World’s Largest Meat Processing plant in the Tar Heel, which is just a small place in the state of North Carolina. And for sure with such a plant, they have made a world record of processing most pigs in just a single day, and that was 32,000 in the year of 2000. Well due to most of the shares that were purchased by WH group, they simply moved the headquarters of Smithfield Foods from Smithfield to Luohe in Henan Province of China.

Well as Smithfield Foods has already made their name in the world, so it cost quite a fortune to Shuanghui Group for the purchase of this company. And that investment also came on the world record for Chinese making such a huge investment for an American Company. The reason that this company has made progress in such a small time period, where other companies took many decades in try to reach this level, is because Smithfield Foods always believe in quality plus quantity.

Quality Meat

So they are also known for their big sized pigs with a high quality of meat. Smithfield Foods are selling their meat with several names in which most prominent ones are Eckrich, John Morrell, Cooks, Gwaltney, Smithfield, and Karkus. Smithfield Foods has been raising more than 14 million pigs every year throughout the world with their own farms, and they have slaughter rate of more than 25 million per year combined with their contract farms as well. And with such a huge manufacturing process, many other companies also process their animals in this facility like beef and mutton. And right now in the meat processing market, Smithfield Foods does not require any introduction.

Why is Egg-less Caramel Custard so Beneficial?

Custard is one of the most delicious sweets that are widely used all across the world. It is a tasty and mouth-watering recipe forever. It does not only taste good, but it is also packed with protein and calcium. The traditional custard is made from either egg proteins or starch. The consistency and the thickness of the custard depend on the concentration of egg and starch in it. Custard is much like an ice cream except the taste as well as the percentage of egg content. The high percentage of the egg yolk in the custard makes it a tasty dessert. If you want to consume natural custard, then you can have the homemade fruit custard. It is difficult to find out what to feed your child as you need to break down the food into small pieces. If you are a mother, then you can give any of the custard recipes to your child. As custard is fresh and juicy, children will just love it. Moreover, it is easy for a child to gum up and swallow.

 Aside from this, it has lots of nutrients in it.

Types of custard

  • Refrigerated
  • UHT
  • Baked
  • Stirred
  • Powdered custard
  • Egg custard
  • Pastry cream


Custard is rich in protein, carbohydrate, and vitamins. It has a fewer amount of sugar and fat content.  Every ½ cup of custard amounts to 153g and out of 153g, 35g is made of sugar, 7g is made of protein, and the rest is enriched with carbohydrate.

According to the nutrition database, ½ cup of flan serves 222 calories. Of these, fat provides 55 calories, carbohydrates provides 140 calories. Protein provides 28 calories. It is no doubt that 222 calories present in the custard are more than sufficient for daily activities.


The eggless caramel Custard recipe is the rich source of vitamins. It has 0.3 g of riboflavin, which is a rare vitamin. Additionally, it is enriched with vitamins B12, Vitamin A and Vitamin B6. Additionally, it has the small percentage of niacin, thiamine, folate, and Biotin.


Custard is the rich source of selenium. Every ½ cup of custard serves 13.3 mg of selenium, 147 mg of phosphorus and 127 mg of calcium. It has the small percentage of sodium, zinc, copper, manganese, and magnesium. It has also 138 g of fat, which is recommended for the adult. The high amount of minerals like sodium, carbohydrate, and protein really makes much sense.


Manganese is an essential antioxidant that helps to protect the skin from skin radicals. 100 grams of custard serves 0.0008 mg of manganese. If you need to know more about the caramel recipe, then you can check out on how to make Eggless caramel custard


Custard contains the small percentage of water, which serves a lot to you. Approximately, 7.8 gram of water content present in every 100 grams of Caramel custard. Additionally, every 100 grams of caramel custard serves 432 gram of the sodium.

Caramel custard has numerous vitamins and minerals, which would get you multiple health benefits. Consuming one cup of caramel custard is much more effective for improving the health. Be fit and content.

Homemade Chocolate Protein Bars

A fantastic snack that is easy to carry and holds for a whole day – without being in the refrigerator. From experience, it’s not as popular to pick up eggs or a can of tuna when you’re among people and cottage cheese will not carry a whole day without going off.

Bars often hit the sweet spot here, they are a perfect solution! Unfortunately, some meal replacement protein bars in the shops aren’t too good. Some of them taste great, are high in protein but have a long list of ingredients, some being so long that they are difficult to pronounce and having lots of unnecessary calories. If you eat them, you should be made aware that they are being disguised as candy.

This is why homemade protein bars are GOLD! They do not need to be baked and is extremely quick to make. You know what is in them, you can vary the carbohydrate and protein content to match needs AND the flavor/ingredients to make them nutritious and delicious.

It’s a great idea to make a big batch, place them in aluminum foil and store in the freezer. Perfect to take on trips/work/school/outings/etc.

This recipe is one of my favorites and it tastes almost like eating a chocolate bar, but much healthier and with natural ingredients that will keep your blood sugar stable and saturating well on because of the relatively high protein content.


  • 4 cups rolled oats (about 140g)
  • 2 cups whey protein powder chocolate
  • 0.5 cups chopped almonds
  • 2 tbsp grated coconut
  • 1-3 tbsp coconut flour
  • 0.5 cups of unsweetened applesauce
  • 1 tablespoon honey or agave syrup
  • 0.5 cups almond butter (or other nut butter)
  • 0.5 cups of any milk


  • Mix all dry ingredients in a bowl.
  • Stir together the wet ingredients in a separate bowl and then pour over the wet. Mix everything together thoroughly with a spoon or with your hands (if you do that I like to eat the batter on your hands.
  • Dress a rectangle baking pan (approximately 15-20x 15-20 cm) with plastic wrap and foil makes twice as long as the pan so you can fold it over. Add the thick batter into the bottom, fold the foil over the shape and press the batter into an even layer in the bottom.
  • Set in the fridge overnight or at least 2 hours, then remove and cut into 8 pieces.


  • Per bar
  • 192 kcal
  • 13g protein
  • 16g carbohydrates
  • 8g fat