Posted by admin on October 10, 2017
I've taken my career to the next level with my angler website from Pro Sites Unlimited. Stay posted for tournament trail updates, new sponsor releases, blog posts, photos, videos and much more. My new website is a responsive website viewable on all platforms so be sure to bookmark my site and I'll see you on the water – Anthony "5oz." Hunt
Posted by admin on December 12, 2016
As a professional bass fisherman, Anthony Hunt knows all about competition and doing what it takes to be successful. As the corporate pastry chef for The Restaurant People's Fort Lauderdale establishments, as well as the executive pastry chef at YOLO, Hunt can create a dessert that's every bit as impressive as a 10-pound largemouth. But being a contestant on Food Network's "Chopped Desserts!" game show was a completely new experience that tested all of Hunt's abilities. > Read More
Posted by admin on November 30, 2016
by Sue Cocking, Guy Harvey Outpost Staff Writer
When the Food Network’s hit series “Chopped” premieres Dec. 3 at 8 p.m., four pastry chefs will compete to create sumptuous chocolate dishes for the host and judges. One of the contestants is Fort Lauderdale’s Anthony Hunt, 39, corporate pastry chef for the Restaurant People group that operates popular eateries YOLO and S-3. But Hunt is unique–he’s the only professional bass tournament angler ever featured on the show. > Read More
Posted by admin on October 10, 2016
We are excited to announce our Chef of the Month for October is: Anthony Hunt! See what Anthony is all about below and look out for his awesome recipes to come throughout the month! [continue for interview]
Where were you born?
I was born in Laurel, Delaware.
Where do you work and where are you based?
I currently work at Yolo Restaurant in Fort Lauderdale, as a corporate pastry chef and works for the restaurant people (group).
What is your favorite kitchen tool in creating your masterpieces/dishes?
The Sous-Vide cooking immersion cooker. It slowly cooks to keep the flavor locked inside. It doesn’t have an effect on the texture and keeps the food moist.
What is your sharpest sense out of all the 5 senses?
Taste. Some of your senses intertwine with each other. But I always try to taste as much as I can. I hated mango and cilantro because my taste buds did not understand it. After tasting it over and over I could finally understand the beauty in the flavors. I look for something different than what I pick up the first time.
What advice would you offer for aspiring chefs?
Do something else. Be a teacher or be a chef only if this is something that is in your heart. It is not a fly by night career, you have to really love it. Sometimes you may not figure that out right away. It takes time maybe 10 years after you start your career, then you’ll find out whether you aren’t into it or you’ll really love it. I was following my brother in the industry and I didn’t think I had it. I watched him fall out and I found that I really had a knack for it. Make sure you love cooking, pastries, and people – everything that is in the industry.
What is one culinary tip every chef should know and perfect?
How to make an egg. The simple foundation in culinary is worth that if you can’t make an egg, he/she probably can’t boil a hot dog or make a steak. Knowing how to make a good scrambled egg is paying attention to the coagulation and the residual heat otherwise it will kill your egg every time.
What does good food mean to you?
Something you experience and taste. You can give the most expensive wagyu or whatever but I can taste the person’s passion in their food.
What trends do you see emerging in the near future?
Super-foods are taking over. Quinoa evolving kale and kale pesto alongside hearty greens and spinach. Healthier trends will evolve into the restaurant side and the heavy sauces will disappear, it’s happening already.
What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets).
For me a few things make good qualities in a chef coat. Egyptian cotton is a fabric I have grown to love over the years because its lighter. Having mobility is important you want to be able to stretch and make sure it’s not pulling on you. I shouldn’t have to put pounds of starch on it, I also like breathing holes. Dressing as a chef now is at its coolest point ever. We are not the traditional tall hat guys anymore; the style is a lot looser now.
What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
A custom chef coat that looks like every day clothes. How cool and breathable the jacket is. A pair of jeans and clogs. Then top it off with a cool apron and baseball cap and an old school Buff fishing bandanna, I have a mop head.
Favorite ingredient to work with?
I get excited about fish. Especially fish that is caught by me. I love the freshness of fish – it cannot touch water, must be on ice and cooked the same day. Saltwater fish only. My favorite fish is flounder.
Favorite City to dine out in?
I am going to have to say Miami. I really like The Federal Restaurant, my friend is the owner.
Best Dish you have ever made?
I think it is a mojo pork belly with a cilantro key lime pie filling custard. Crispy curry lentils succotash grits cheesy grits and corn chutes (micro corn chute).
Place you eat most often on your days off?
Probably at the S3 restaurant. I really like the fresh sushi options and they have one of the best macaroni and cheese in the world.
Who is the person you would like to cook for the most?
My mom. I haven’t cooked for my mom yet. I have been cooking for a long time, over 20 years. I have also been away from my mom for 20 years. Every time I go home my brother cooks so I haven’t had the chance to cook for my mother.
What made you decide to become a chef?
I kind of needed to pay for fishing. Fishing was the priority I never knew I would be in the chef industry this long. It took 10 years to learn that I loved it. I started to realize how many contrasts and textures flavors there are. The creativity and the artsy flow of cooking was the main force and reason, outside of wanting to compete and beat my brother. The creative process is what I really love. I am at a point in my chef career where I don’t pull from other chefs anymore I pull from my own palate.
What is new on your DVR?
My episode of my food network chopped. Episode 26 season 5 desserts.
Posted by admin on May 4, 2016
You are a great angler. You just won your Thursday Night Derby and finished in the top-10 of your local club’s AOY standings this year. Even more, you’ve caught a dozen bass in the double-digits. Good for you. Good for your sponsors? Not so much.
Sorry if that sounds a bit harsh. But the fact of the matter is, bass fishing companies and potential sponsors get hundreds of letters, phone calls and emails stating similar accolades. Yes, being a good stick gets you into the game, but helping (proving) you can move product is what makes potential sponsors take note, and more importantly, make room for you on their roster.
5 Tips on how to attract bass fishing sponsors.
1. Approach companies you already have experience with.
One of the first questions a company will ask you is, “Which one of our products is your favorite and what do you like about it?” Be prepared to give a detailed review of your favorite product with key points of why you chose this product over all others. NOTE: answering, “Oh, I like all your products” may sound nice but the B.S. flag may start waving.
2. There is no “I” in team.
It may be a tired cliché, but when you open the conversation with “I did this” and “I do that” and “I ….” Well, you may be in for a short conversation. When it’s all said and done, potential sponsors want to know what you can do for them. Starting with examples of how you can help move product (web presence, social networking, tradeshow support, local market penetration, etc.) keeps the conversation going.
3. A logo on your jersey is only the beginning.
When you get on stage and have to read your jersey to remind yourself who you’re representing, you’re not making much of an impression – on the public or your sponsor. Keep your focus on the products that matter most to you and you end up meaning more to your sponsors.
4. Keep in touch.
If contract renewal time is the only time your sponsor hears from you, you may not be hearing back from them any time soon. Sponsors like being talked about. Keep them in the conversation: hash tags and links in your social networking; mentions and links in your website posts; quick emails on product insights or reviews; possible networking connections they may benefit from; etc.
5. Are you serious?
You want to catch bass for a living. How serious do you have to be? That’s all up to you. If you want to put in the minimum amount of effort and a 10% discount on product and logo for jersey is all you’re after, that doesn’t take much. But if you’re looking for more, you have to do more. So roll up your sleeves, fill your livewell and be prepared to tell the world how you did it. Sponsors are sure to follow.
For more ways on how to take your fishing and career to the next level, be sure to visit ProSitesUnlimited.com