Chef Life Radio

In the high-pressure world of culinary arts, finding balance and purpose can be a challenge. As chefs, we often sacrifice our well-being for the sake of our craft. But what if there was a way to maintain our passion while prioritizing our mental and physical health?Subscribe to The Recipe For Your Success Newsletter In this episode, I sit down with Chef Nio DiPietrantonio, a culinary professional who's experienced the ups and downs of the industry firsthand. We explore his journey from the intense restaurant scene to a more balanced role in senior living communities, and how this transition sparked a mission to support fellow hospitality workers.A Shift in PerspectiveChef Nio shares his personal story of burnout and health struggles, including a wake-up call that forced him to reevaluate his career path. We discuss:• The cultural shock of moving from traditional restaurants to senior living facilities• Finding purpose and connection in cooking for a different demographic• Balancing creativity with nutritional needs in healthcare settingsBuilding a Support NetworkInspired by his experiences, Chef Nio co-founded Serving Up Support Maine, a grassroots organization dedicated to helping hospitality workers. We delve into:• The genesis of the organization during the pandemic• Addressing issues like substance abuse, financial struggles, and mental health• The importance of community and peer support in the industryChanging the NarrativeOur conversation tackles the broader issues facing the culinary world and how we can work towards positive change:• Challenging the "badge of honor" mentality around overwork and stress• The need for leadership and adaptability training in culinary education• Creating a more sustainable and supportive industry for future generationsThis episode offers a candid look at the challenges facing culinary professionals and provides hope for a brighter future. Whether you're a seasoned chef or just starting your culinary journey, you'll find valuable insights on creating a more balanced and fulfilling career in the kitchen.Key Takeaways:• The importance of prioritizing mental and physical health in the culinary industry• How changing work environments can lead to new perspectives and opportunities• The power of community support in addressing industry-wide challenges• Strategies for creating a more sustainable and supportive culinary cultureJoin us as we explore the path to a healthier, more balanced culinary industry – one chef at a time.Chapters00:00 - Introduction to Chef Life Radio00:17 - Meet Chef Neo DiPietrantonio00:46 - The Origin of Serving Up Support Maine01:11 - The Reality of Hospitality Work04:54 - The Importance of Humility and Learning07:15 - Struggles and Resilience in the Culinary World12:34 - Transition to Senior Living Communities15:04 - Challenges and Rewards of Senior Living Kitchens21:27 - Balancing Flavor and Nutrition in Cooking21:50 - Challenges of Working with Nutritionists24:21 - Creating a Support Network During the Pandemic26:43 - Founding Serving Up Support28:48 - Mental Health in the Hospitality Industry35:15 - The Importance of Leadership and Adaptability40:12 - Conclusion and Final ThoughtsStay Tall & Frosty and Lead from the Heart,AdamLinks In The ShowServing

As chefs, we often find ourselves caught in a never-ending tug-of-war between our professional passion and personal life. The elusive concept of "work-life balance" can leave us feeling guilty, inadequate, and constantly juggling. But what if there's a better way?Grab "My Midday Reset" and download your free audio meditation."Balance is bullshit." ~ Adam LambIn this episode of Chef Life Radio, we're challenging the traditional notion of balance and exploring a more sustainable approach: work-life harmony. It's time to ditch the guilt and embrace a mindset that aligns with the unique rhythms of culinary life.Harmony vs. Balance: A Chef's PerspectiveDiscover why the pursuit of perfect balance might be holding you back:• The pitfalls of the 50/50 mindset in a chef's world• How harmony allows for flexibility and presence• Real-life examples of chefs who've found their rhythmDesigning Your Culinary LifestyleLearn practical strategies to cultivate harmony:• Identifying core values to guide your decisions• Creating rituals for smoother transitions between work and home • Auditing your week to align energy with prioritiesFrom Burnout to BrillianceExplore how shifting from balance to harmony can transform your career and personal life:• Overcoming guilt and shame to be fully present• Redefining success on your own terms• Building resilience through intentional integrationChapters00:00 - Introduction and Welcome01:14 - The Illusion of Work-Life Balance02:20 - Embracing Work-Life Harmony02:47 - Personal Story: Struggling with Boundaries04:35 - Redefining Success in the Culinary World09:43 - Practical Steps to Achieve Harmony13:04 - Conclusion and Final Thoughts14:28 - Outro and Call to ActionThis episode offers a fresh perspective on navigating the demands of chef life without sacrificing what matters most. Whether you're a seasoned executive chef or just starting your culinary journey, you'll gain insights to create a more fulfilling and sustainable career.Ready to trade in your juggling act for a life that flows? Tune in and discover how to lead with intention, both in and out of the kitchen.Stay Tall & Frosty and Lead with the Heart,AdamThe Recipe For Your Success Newsletter Chef Life Coaching Realignment Media

¿Alguna vez has notado cómo tu estado de ánimo puede cambiar instantáneamente el ambiente en tu cocina?"Tu vibra crea tu tribu." – Adam LambJoin the Crew & Support The Show Como chef y líder, tu energía tiene un impacto profundo en el rendimiento de tu equipo, la moral del grupo y la cultura general de tu espacio culinario.En este episodio de Chef Life Radio, exploramos la poderosa influencia de la energía del líder y cómo esta moldea el entorno de la cocina. Nos sumergiremos en estrategias prácticas para mantener una vibra positiva, incluso durante los servicios más intensos.Timestamps00:00 - Introducción y Bienvenida00:19 - El Impacto de la Energía del Líder01:14 - Estrategias para Mantener una Energía Positiva03:57 - Historias y Ejemplos de Liderazgo08:42 - Consecuencias de la Energía Negativa11:47 - Acciones para Mejorar el Ambiente de Trabajo21:58 - Reflexiones Finales y DespedidaEl efecto dominó de la energía del liderazgoTu actitud como chef marca el tono de toda la cocina. Hablaremos sobre:Cómo tu energía afecta la moral y la eficiencia del equipoLa naturaleza contagiosa de las actitudes positivas y negativasTécnicas para mantener la compostura en situaciones de alta presiónTransformando la cultura de cocina a través del liderazgo conscienteDescubre cómo:Elegir conscientemente tu energía antes de entrar a la cocinaCrear una atmósfera de calma y enfoque durante los periodos de caosFomentar un entorno de apoyo que estimule el crecimiento y la colaboraciónPasos prácticos para un liderazgo positivo en la cocinaAprende estrategias accionables para elevar tu energía de liderazgo:Desarrollar conciencia emocional mediante autoevaluaciones regularesEstablecer intenciones diarias para la energía que brindas a tu equipoCrear canales de comunicación abiertos para abordar y redirigir la energía negativaEl impacto a largo plazo del liderazgo positivoExploraremos cómo una energía positiva y constante puede generar:Mayor compromiso del equipo y satisfacción laboralMenor rotación de personal y mejor desempeñoUna cultura de cocina próspera que atrae y retiene a los mejores talentosRecuerda: Tu vibra crea tu tribu. Al gestionar conscientemente tu energía, tienes el poder de transformar tu cocina de un lugar de estrés y agotamiento a un entorno colaborativo e inspirador donde tanto tu equipo como tu cocina pueden florecer.¿Estás listo para aprovechar el poder del liderazgo positivo?

Ever wondered what makes a great chef different from a good one? In this soul-stirring conversation, host Simon Zatyrka sits down with culinary leader Adam Lamb to uncover the human side of professional kitchens. From dishwashing beginnings to leadership wisdom, they dive into the beautiful chaos of kitchen life, revealing how presence, patience, and humanity create not just outstanding food but extraordinary teams.As Adam powerfully states, "What makes a great chef? I think really what separates the Good from the Great is this idea of being completely present in the moment, whether they're with their team or whether they're building a dish or where they're out with the guests. Nothing else exists except for that moment."This episode takes you on a journey through professional kitchens – from the "island of misfit toys" culture that welcomes dedicated workers regardless of background, to the heightened sensory awareness chefs develop that allows them to "hear" when food is perfectly cooked. Simon and Adam share candid stories about their formative culinary experiences, including Simon's trial-by-fire on a wood-fired grill and Adam's moment of revelation watching two line cooks move in perfect synchronization.You'll discover practical leadership techniques like the "reset button" – a simple 30-second pause with water that can restore humanity during kitchen chaos – and why creating a culture of calm leadership ultimately produces better food than fear-based motivation. As Adam wisely notes, "This industry is hard, and that's okay. It just doesn't have to be harsh."Whether you're a seasoned chef, an aspiring culinary professional, or simply someone who appreciates what happens behind restaurant doors, this episode delivers hard-earned insights about facing fear, finding calm in chaos, and remembering why we fell in love with food in the first place.Listen now to experience this conversation between two veteran chefs who've mastered not just cooking techniques, but the art of culinary leadership.Connect with Adampodcast website: https://www.chefliferadio.com/LinkedIn: https://www.linkedin.com/in/chefadammlamb/Instagram: https://www.instagram.com/chefadammlamb/ Connect with SimonEmail: simon@culinarymechanic.comBook a Call: https://calendly.com/culinarymechanic/connectWebsite: https://www.simonsez.me/If you're interested in Starfish: https://www.usestarfish.com/

"Just keep going, man. You learn more from failure than you do from success." - Chef Simon ZatyrkaIn the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. Join the Crew & Support The Show As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive?In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive?In this episode of Chef Life Radio, I sit down with Chef Simon Zatyrka, the CULINARY MECHANIC himself, to explore the current state of the industry and uncover strategies for success in these turbulent times.The Changing Face of RestaurantsWe dive into the transformations reshaping the culinary world:The rise of counter-service models in response to labor costsHow technology is altering customer interactionsThe impact of natural disasters on local food scenes"It's not the same as it was three years ago," Simon notes, highlighting the industry-wide sentiment of change.Timestamps00:00 - Introduction and Purpose00:27 - Interview with Chef Simon Zatyrka02:42 - Chef Simon's Journey and Challenges06:08 - Insights on Leadership and Coaching07:27 - The CULINARY MECHANIC Concept15:17 - Balancing Work and Personal Life19:16 - Reflections on Learning and Growth28:52 - The Joy of Podcasting29:35 - Transition from Restaurant Life31:04 - Culinary Community Insights33:41 - Challenges in the Industry35:26 - Innovative Solutions and Adaptability37:41 - Leadership and Intentionality46:36 - The Importance of Failure52:20 - Final Thoughts and Contact InformationInnovative Solutions in ActionDiscover how forward-thinking operators are adapting:The emergence of worker-owned co-opsExpanding through ghost kitchens and commissary modelsReimagining traditional service structuresThe Human Element: Still at the CoreDespite technological advances, we explore why people remain the heart of hospitality:Building cultures of mutual respect and understandingThe power of intentional leadership in retaining staffWhy treating employees "like people" is more crucial than everLessons for Aspiring Culinary LeadersSimon shares invaluable insights for those looking to make their mark:The importance of continuous learning and adaptationHow to approach change with intention and purposeStrategies for maintaining creativity amidst challengesWhether you're a seasoned chef or an aspiring culinary entrepreneur, this conversation offers a candid look at the realities of today's restaurant industry—and the mindset needed to excel within it.Ready to rethink your approach to culinary leadership? Tune in for a dose of practical wisdom and inspiring resilience.Join the Crew & Support The Show @Join the Crew & Support The Show Stay Tall & Frosty and Remember to Lead from the...

Have you ever noticed how your mood can instantly shift the atmosphere in your kitchen? "Your vibe creates your tribe." - Adam LambAs a chef and leader, your energy has a profound impact on your team's performance, morale, and the overall culture of your culinary workspace.In this episode of Chef Life Radio, we explore the powerful influence of a leader's energy and how it shapes the kitchen environment. We'll dive into practical strategies for maintaining a positive vibe, even during the most intense service rushes.The Ripple Effect of Leadership EnergyYour attitude as a chef sets the tone for the entire kitchen. We'll discuss:How your energy affects team morale and efficiencyThe contagious nature of both positive and negative attitudesTechniques for maintaining composure during high-pressure situationsTransforming Kitchen Culture Through Mindful LeadershipDiscover how to:Consciously choose your energy before entering the kitchenCreate a calm, focused atmosphere during chaotic service periodsFoster a supportive environment that encourages growth and collaborationPractical Steps for Positive Kitchen LeadershipLearn actionable strategies to elevate your leadership energy:Develop emotional awareness through regular self-check-insSet daily intentions for the energy you bring to your teamCreate open communication channels to address and redirect negative energyThe Long-Term Impact of Positive LeadershipWe'll explore how consistent positive energy can lead to:Increased team engagement and job satisfactionReduced turnover and improved performanceA thriving kitchen culture that attracts and retains top talentRemember, your vibe creates your tribe. By consciously managing your energy, you have the power to transform your kitchen from a place of stress and burnout to a collaborative, inspired environment where both your team and your cuisine can flourish.Are you ready to harness the power of positive leadership energy? Tune in to discover how you can create a kitchen atmosphere that not only survives but truly thrives.Stay Tall & FrostyAdamLinks In The ShowMuvico PremierChef Simon on LinkedInCULINARY MECHANIC PodcastSubway LaughterLaughing Man on TramSubscribe: The Recipe For Your Success Newsletter Learn More @ Chef Life Coaching Like, Follow & Subscribe to Chef Life Radio @ Listen to Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens Realignment Media

Are you feeling trapped in your current job because of health insurance concerns? Check out the Indipop Solution Exclusively for Listeners of Chef Life Radio, by clicking here.You're not alone. Many culinary professionals find themselves stuck in positions they've outgrown, solely due to the fear of losing their employer-provided health coverage. But what if there was another way?In this eye-opening episode, I sit down with insurance specialist and avant-garde artist Melissa Blatt to explore an alternative approach to healthcare that could revolutionize how culinary professionals think about their career choices and health coverage.Key Insights on Health Sharing Programs:Understand the fundamental differences between for-profit insurance and non-profit health sharingLearn about the potential cost savings and flexibility offered by health sharing programsDiscover how these programs can provide more freedom in career choices for culinary professionalsExplore the concept of "fair medical pricing" and its impact on healthcare costsGain insights into the importance of being an informed healthcare consumerWhy This Matters for Culinary Professionals:As someone who has felt the weight of being tied to a job for insurance benefits, I know firsthand how limiting this can be for career growth and personal satisfaction. This conversation sheds light on options that could allow chefs and other culinary professionals to pursue their passions without sacrificing quality healthcare coverage.Take Action for Your Health and Career:Educate yourself on alternative healthcare options beyond traditional insuranceConsider how health sharing programs might align with your career goals and health needsExplore resources for comparing different healthcare options (we provide a helpful link in the show notes)Remember to be your own advocate in navigating the complex world of healthcareWhether you're a seasoned chef looking for a change or a young culinary professional just starting out, this episode offers valuable insights that could reshape how you approach your health and career decisions. Don't miss this opportunity to expand your understanding of healthcare options and potentially open new doors in your culinary journey.Stay Tall & FrostyAdamLinks from the Show:Learn More: Indipop Healthshare SolutionsMelissa on LinkedInSubscribe: The Recipe For Your Success Newsletter Learn More @ Chef Life Coaching Like, Follow & Subscribe to Chef Life Radio @ Listen to Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens Realignment Media

In the fast-paced world of professional kitchens, leadership often boils down to barking orders and meeting metrics. "Leadership isn't about being the loudest voice in the kitchen or demanding respect. It's about earning it through authenticity, guidance, and leading by example." - Adam LambBut what if there's a more powerful way to lead? One that not only drives performance but also nurtures a thriving kitchen culture?Subscribe: The Recipe For Your Success NewsletterIn this episode of Chef Life Radio, we're diving deep into the concept of heart-centered leadership. We'll explore why leading with empathy, connection, and vision isn't just a feel-good approach – it's a strategic advantage that can transform your kitchen from the inside out.The Power of Heart-Centered LeadershipDiscover how prioritizing the human element in your kitchen can:Foster trust and inspire excellenceReduce turnover and boost team moraleCreate a culture of ownership and innovationEmotional Intelligence: Your Secret IngredientLearn why managing emotions – both yours and your team's – is crucial in high-pressure environments. We'll discuss practical strategies for:Navigating stress without losing composureBuilding genuine connections with your staffCreating a stable, supportive work environmentCompassion vs. Weakness: Striking the Right BalanceWorried that heart-centered leadership means being a pushover? Think again. We'll explore:Setting high standards while providing supportHolding people accountable with empathyThe difference between being kind and being softReal-World Impact: Stories from the KitchenI'll share personal experiences that illustrate the transformative power of heart-centered leadership, including:How active listening uncovered hidden potential in my teamThe unexpected benefits of vulnerability in building trustA pivotal moment that reshaped my entire approach to leadershipActionable Steps for Heart-Centered LeadershipWalk away with practical strategies you can implement immediately:Conduct meaningful check-ins that go beyond work tasksRecognize effort, not just resultsSet clear expectations with empathy and supportReady to create a kitchen where your team doesn't just survive, but truly thrives? Tune in to discover how leading with heart can elevate your culinary leadership and transform your kitchen culture.Until Next Week;Stay Tall & Frosty & Remember to Lead From the HeartAdamLinks In The Show Subscribe: The Recipe For Your Success Newsletter Learn More @ Chef Life Coaching Like, Follow & Subscribe to Chef Life Radio @ Listen to Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens Realignment Media

¿Estás atrapado en la rutina diaria de gestionar tu cocina, apagando incendios constantemente y preguntándote si realmente estás marcando la diferencia? Es hora de cambiar de enfoque y abrazar el poder del liderazgo."Las cocinas funcionan con sistemas, pero prosperan con liderazgo." - Adam LambDe Gerente a Líder: Transformando la Cultura de tu Cocina✅ Crea una visión inspiradora que motive a tu equipo✅ Fomenta un entorno proactivo que anticipe desafíos✅ Construye confianza y autonomía entre tu personal✅ Cultiva el crecimiento y desarrollo a largo plazo en tu cocinaLos Costos Ocultos de una Gestión sin Liderazgo⚠️ Aumento del estrés y el agotamiento⚠️ Alta rotación de personal y su impacto financiero⚠️ Falta de creatividad y ausencia de sentido de pertenencia⚠️ La trampa de una cultura reactiva en lugar de proactivaEstrategias Prácticas para el Liderazgo Culinario

Are you caught in the daily grind of managing your kitchen, constantly putting out fires and wondering if you're truly making an impact? It's time to shift gears and embrace the power of leadership."Kitchens run on systems, but thrive on leadership." - Adam LambFrom Manager to Leader: Transforming Your Kitchen CultureCreate a compelling vision that inspires your teamFoster a proactive environment that anticipates challengesBuild trust and autonomy among your staffCultivate long-term growth and development in your kitchenThe Hidden Costs of Pure ManagementIncreased stress and burnoutHigh staff turnover and its financial impactStifled creativity and lack of ownershipThe trap of reactive versus proactive culturePractical Strategies for Culinary LeadershipClarifying your vision and communicating it effectivelyShifting from controlling to empowering your teamLeading with emotional intelligenceProviding growth opportunities and modeling accountabilityYour Leadership Journey Starts NowThis episode offers a blueprint for becoming a leader worth following. You'll gain insights on:Identifying areas to implement leadership in your daily operationsScheduling regular check-ins for individual growth and feedbackAdjusting your leadership style to team dynamicsRemember, leadership is not a title—it's a practice. It's about showing up consistently, intentionally, and being present for your team.Are you ready to transform your kitchen from a place of chaos to a thriving, inspired environment? Tune in to discover how you can lead from the heart and create a culinary team that doesn't just survive, but truly excels.Stay Tall & FrostyAdamSubscribe: The Recipe For Your Success Newsletter Like, Follow & Review: Listen to Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens Visit: Chef Life Coaching Realignment Media

Como chefs, a menudo nos encontramos atrapados en un ciclo implacable de comparación. "El único chef con el que deberías competir es con el que eras ayer." - Adam LambYa sea al desplazarnos por las redes sociales, observar los logros de nuestros colegas o sentir la presión de superar a los demás, este hábito puede erosionar silenciosamente nuestra confianza, frenar nuestra creatividad y robarnos la alegría de nuestro oficio.En este episodio de Chef Life Radio, desentrañamos la trampa de la comparación que afecta a tantos profesionales culinarios. Exploraremos cómo esta mentalidad no solo impacta nuestro bienestar personal, sino también la dinámica del equipo y la cultura en la cocina.Liberándote de la Trampa de la ComparaciónProfundizaremos en estrategias prácticas para ayudarte a:• Redefinir el éxito en tus propios términos• Cultivar la gratitud y la autorreflexión• Usar la comparación como inspiración en lugar de juicio• Gestionar el consumo de redes sociales de manera efectivaPrincipales Aprendizajes:Comprender cómo la comparación socava la confianza y la creatividadAprender a celebrar tu propio camino y contribuciones únicasDescubrir técnicas para fomentar una cultura de cocina colaborativaDesarrollar una mentalidad de crecimiento enfocada en la mejora personalEste episodio ofrece una nueva perspectiva sobre cómo prosperar en el mundo culinario sin caer en el juego de la comparación.Obtendrás información valiosa sobre cómo liderar con autenticidad, nutrir tu pasión y construir una carrera satisfactoria alineada con tus valores.Ya seas un chef ejecutivo con experiencia o un líder culinario en formación, esta conversación te brindará las herramientas para liberarte de la comparación y redescubrir la alegría en tu trayectoria culinaria.¿Listo para recuperar tu confianza y creatividad en la cocina?Sintoniza y comencemos a cocinar el éxito—en tus propios términos.Mantente firme y en calma,AdamLinks In The Show Subscribe: The Recipe For Your Success Newsletter Learn More @ Chef Life Coaching Like, Follow & Subscribe to Chef Life Radio @ Listen to Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens Realignment Media

As chefs, we often find ourselves caught in a relentless cycle of comparison. Whether it's scrolling through social media, eyeing our peers' accolades, or feeling the pressure to outperform, this habit can silently erode our confidence, stifle our creativity, and rob us of joy in our craft."The only chef you should be competing with is the one you were yesterday." - Adam LambIn this episode of Chef Life Radio, we're pulling back the curtain on the comparison trap that plagues so many culinary professionals. We'll explore how this mindset not only impacts our personal well-being but also affects team dynamics and kitchen culture.Breaking Free from the Comparison TrapWe'll dive into actionable strategies to help you:• Redefine success on your own terms• Cultivate gratitude and self-reflection• Use comparison as inspiration rather than judgment• Manage social media consumption effectivelyKey Takeaways:1. Understand how comparison undermines confidence and creativity2. Learn to celebrate your unique journey and contributions3. Discover techniques to foster a collaborative kitchen culture4. Develop a growth mindset focused on personal improvementThis episode offers a fresh perspective on thriving in the culinary world without falling prey to the comparison game. You'll gain insights on how to lead with authenticity, nurture your passion, and create a fulfilling career that aligns with your values.Whether you're a seasoned executive chef or an aspiring culinary leader, this discussion will equip you with the tools to break free from comparison and rediscover the joy in your culinary journey.Ready to reclaim your confidence and creativity in the kitchen? Tune in and let's start cooking up success—on your own terms.Stay Tall & FrostyAdamLinks Mentioned in the ShowOur Competition | Pier Sixty-Six The Kitchen Band | Naked Ambition Chef Steve CaputoChef Greg BarnhillSubscribe: The Recipe For Your Success Newsletter Learn More: Chef Life Coaching Realignment Media

`Cultivating a successful chef mindset isn't just about what happens in the kitchen. It's about embracing a mindset of growth, resilience, and positivity that will elevate every aspect of your culinary journey. - Adam M LambIf you're curious about how your current mindset compares with my list, take the Successful Chef Mindset Challenge and download your free scorecard here.Do you want to enhance your adaptability and leadership skills in the kitchen? Looking to level up your culinary career? Join me as we explore the solution to achieving enhanced adaptability and leadership skills in the kitchen. Together, we'll delve into practical strategies and actionable takeaways to thrive in the culinary world. Let's embark on this transformative journey and unlock the mindset of a true culinary champion.In this episode, you'll learn:Mastering Adaptability: Stay ahead of the game by learning how to adapt to any situation in the kitchen.Leadership Development: Discover the secrets to becoming a respected and influential leader in the culinary world.Lifelong Learning: Uncover the power of continuous learning and how it can transform your culinary career.Resilience Building: Learn how to bounce back from challenges and thrive in the dynamic culinary industry.Effective Team Communication: Elevate your kitchen team's performance through clear and impactful communication strategies.The key moments in this episode are:00:00:05 - The Importance of Adaptability 00:02:22 - Chef's Personal Experience 00:06:56 - Adaptability and Resilience 00:08:37 - Building a Cohesive Team 00:11:48 - Developing a Growth Mindset 00:13:10 - Embracing Adaptability 00:13:54 - Cultivating Strong Communication Skills 00:14:24 - Direct and Simple Articulation 00:15:14 - Reflecting on Adaptability 00:16:51 - Building Leadership Skills If you're curious about how your current mindset compares with my list, take the Successful Chef Mindset Challenge and download your free scorecard here.Learn more at Chef Life Radio.

“Burnout is a conflict of values between what you think is important and what your employer thinks is important.”Explore the essential leadership qualities in the culinary world, from inspiring your team to balancing firm guidance with support, and learn how to foster resilience within your team.In this episode of Chef Life Radio, I delve into the crucial role mindset plays in a chef's career. I emphasize the significance of resilience when navigating the challenges of the culinary world, from high-pressure services to unexpected menu mishaps and staff conflicts.Key Takeaways:Resilience is Key: The importance of resilience in facing adversity. Drawing from personal experiences, I highlight the ability to bounce back and stay focused during tough times.Cultivating a Successful Chef Mindset: Strategies for developing a successful chef mindset are shared, including practicing mindfulness, seeking support, and returning to basics when faced with challenges.Leadership and Emotional Intelligence: Leadership qualities in the culinary field extend beyond menu creation. Effective communication, recognizing team strengths, and constructively handling stress and conflicts are crucial.Role-Playing Scenarios: I underscore the value of role-playing scenarios to develop a successful chef mindset, promoting a positive and supportive kitchen culture.The “Successful Chef Mindset Challenge”: You are invited to participate in this challenge to foster a compassionate kitchen environment and find joy in the culinary journey; grab your scorecard by clicking here.Tune in to understand how emotional intelligence, resilience, and effective leadership coaching can elevate individual chefs and culinary teams. My practical advice and personal anecdotes provide a roadmap for aspiring and seasoned chefs to thrive in the dynamic world of culinary arts.00:00 Introduction to Chef Life RadioMeet Chef Adam Lamb, your host and culinary career coach, as he introduces the powerful world of mindset in the culinary industry and the importance of resilience for success.02:28 Resilience: The Old and the NewChef Adam shares a personal story about resilience from his early days in the kitchen, highlighting the evolution of resilience from a traditional tough approach to a more flexible and adaptive mindset.08:28 Cultivating ResilienceLearn practical strategies to cultivate resilience in kitchen challenges, including mindfulness techniques, seeking support, and reflecting on past successes to build confidence.12:57 Leadership in the Culinary WorldExplore the essential leadership qualities in the culinary world, from inspiring your team to balancing firm guidance with support, and learn how to foster resilience within your team.

From Fine Dining to Barbecue: A Chef's JourneyIn this episode, Chef Adam Lamb sits down with Chef Andy Husbands to delve into his fascinating journey from the world of fine dining to the realm of barbecue. Chef Husbands shares his experiences and insights, shedding light on the challenges and triumphs that have defined his career.Key Themes:Transitioning from Fine Dining to Barbecue: Chef Husbands discusses his pivotal shift from the high-pressure world of fine dining to the laid-back charm of barbecue. He reflects on the journey from San Francisco to opening Tremont 647 in Boston and ultimately establishing Smoke Shop Barbecue.The Art of Barbecue: Husbands emphasizes the cultural significance and culinary artistry of barbecue, underscoring the importance of maintaining brisket quality and the deep-rooted traditions associated with this style of cooking.Balancing Work and Family: The conversation delves into the personal aspects of Chef Husbands' life, touching on family, aging, and finding contentment in his fifties. He underscores the connection between success and the quality of his marriage, emphasizing the significance of having a partner who is also a business partner.Writing, Teaching, and Community Involvement: The dialogue explores Chef Husbands' foray into writing books, including their best-selling book, and his passion for sharing knowledge through teaching. Additionally, he expresses a commitment to supporting local causes and engaging with the community through his business.Challenges of Expansion and Self-Care: Chef Husbands candidly discusses the complexities of expanding the business, team building, and managing customer and employee expectations. The conversation also touches upon the importance of self-care and personal aspirations during a demanding career.Join Chef Adam Lamb as he delves into Chef Andy Husbands' inspiring journey, offering a glimpse into the world of culinary entrepreneurship, the art of barbecue, and the intricate balance between professional success and personal fulfillment.For a deeper dive into the episode, click here.Andy Husbands - The Smoke Shop BBQAndy Husbands - WikipediaRealignment Media

We're announcing our third season and that we're now publishing episodes weekly, dropping every Tuesday morning. Check out more at chefliferadio.com

"You can still be a badass pirate and be healthy. They're not mutually exclusive." - Jasmine ParksHave you ever heard these myths about the culinary industry?Myth #1: The culinary industry is cutthroat and competitive.Myth #2: Restaurant workers are constantly stressed and overworked.Myth #3: There is no sense of camaraderie among chefs and restaurant staff.In this episode, Jasmine Parks and Erin Boyke will debunk these myths and share the truth about the supportive and community-oriented nature of the culinary industry.In this episode, you will be able to:Dive into the hidden impact of mental health in the culinary realm and its vital importance.Learn about the challenges of swift expansion in the industry and how to counteract them.Understand the power of mentorship and education in creating a healthier work culture.Witness a shift in how the culinary industry can be seen as a unified community.Be inspired by personal tales of growth and well-being in the demanding food businessMy special guests are CHOWCO's Jasmine Parks and Erin BoylePlease welcome Erin Boyle and Jasmine Parks, catalysts for change in the landscape of the culinary industry. Erin's experiences working in restaurants while balancing numerous mental health diagnoses fueled her motivation to improve resources for industry folks. She's used her struggles to help others, championing mental wellness in the demanding culinary world.Alternatively, Jasmine is a testament to resilience and reinvention. As a third-generation chef, she resonates deeply with the industry's challenges and has consciously transitioned to advocating for better mental health support. With their collective experiences and insights, Erin and Jasmine endeavor to not only elucidate the industry's problems but also propose effective solutions, turning the culinary industry from a battlefield into a supportive community.The key moments in this episode are:00:00:00 - Conclusion of a Job Well Done, 00:02:44 - The Need for Alternative Ways, 00:03:57 - Personal Motivations, 00:06:05 - Challenging Work Culture, 00:09:35 - Personal Transformation, For a deeper dive into this episode, click here.

"We need to create a container where hospitality professionals can check in with each other, listen, and have compassion and grace for one another. It's time to prioritize mental health and wellness in our industry." - Jasmine ParksIn a world where silence often shrouds the struggles of hospitality professionals, two women dared to defy the norm. They manage a sanctuary, a digital haven, where the battles of the mind can find solace. But little did they know that their journey would take an unexpected turn, revealing a truth that would shake the industry to its core.Brace yourself as we delve into the heart-wrenching tale of Erin Boyle and Jasmin Parks and the startling revelation that awaits them at the crossroads of mental health and hospitality.In this episode, you will be able to:Discover strategies for fortifying mental health and wellness within the demanding hospitality sector.Learn the benefits of establishing safe spaces and nurturing communities among industry professionals.Examine the challenges the newest generation faces as they enter the modern workforce.Uncover the essential role of compassion, grace, and collective effort within the hospitality environment.Delve into the profound effects of trauma on mental health and the significance of healing and self-realization.If you're experiencing a mental health issue, don't wait - dial 988 and get the help you need.My special guests are Erin Boyle and Jasmin Parks of CHOW.org Jasmin Parks, Erin Boyle, and CHOW fill a significant gap in wellness support in the hospitality industry.Jazz, a chef by trade, identified the urgent need for a rethink of work ethics in the industry and passionately advocates for establishing self-care as a norm, not an outlier.Erin, who has bravely shared her own mental health struggles, is a beacon for those seeking understanding, providing resources, connections, and a much-needed safe space for dialogue. Their dedication makes them a light in the hospitality industry, guiding professionals towards improved mental health and well-being.The key moments in this episode are:00:00:05 - High Prevalence of Mental Health Issues in the Hospitality Industry, 00:01:04 - Personal Experience and Benefits of Chow, 00:05:04 - Origins and Mission of Chow, 00:09:01 - Creating a Supportive Community, 00:16:28 - Tools for Service Improvement, 00:17:18 - The Value of Check-ins, 00:18:31 - Supporting Well-Being in the Industry, 00:20:24 - Embracing Change and Mentorship, 00:22:31 - Adapting to Industry Changes, 00:30:51 - Trauma and Panic Attacks, 00:32:02 - Taking Responsibility for Success, 00:32:39 - Meeting People Where They're At, 00:34:26 - Resilience and Adaptability, 00:37:40 - Support and Community, For a deeper dive into the conversation, click this link for the episode page.

Mastering the Recipe for Success: Chris Spear's Journey from Doubt to Culinary EntrepreneurshipAn audacious culinary maverick defies the odds, unleashing their flavorful passion for conquering the kitchen and their self-doubt, igniting a fiery journey towards entrepreneurial success in the cutthroat realm of gastronomy."Do what you love and there will always be opportunities. The rise of personal chefs is a testament to people wanting to pursue their passion for food without the drawbacks of traditional restaurant work." - Chris SpearIn this episode, you will be able to:Unearth the dynamic world of culinary education and its profound impact on the evolving culinary landscape. Discover the significance of personal growth and maturity before venturing into a culinary career. Acquire an understanding of the journey of business startups and the essence of self-belief. Network innovatively by learning from the inspirational journeys of individuals in the culinary industry. Uncover the crucial role of persistent growth and development for lasting success in any domain.My special guest is Chris Spear, an inspiring figure in the culinary world.Coming from humble beginnings, he has built a name for himself as an accomplished chef and a successful entrepreneur in the fiercely competitive restaurant industry. Chris has achieved fame for his exceptional culinary skills and his approach to personal growth. His journey has been a beacon of motivation for aspiring chefs. From working hard on his personal development to establishing his own business, Chris is a testament to self-belief and resilience in the face of challenges.The key moments in this episode are:(00:00:00) - Being Vulnerable and Dealing with Loss, (00:00:48) - Business and Emotional Resilience during the Pandemic, (00:02:43) - Celebrating Family and Children's Interests, (00:05:11) - Passing on Skills and Lessons to the Next Generation, (00:07:16) - Self-Care and Finding Physical Outlet, (00:12:31) - The Changing Landscape of Culinary Education, (00:13:10) - The Benefits of Delayed Gratification, (00:13:40) - Regrets and Self-Confidence, (00:14:03) - Appreciation for Interviewing Experience, (00:14:30) - Joining a Like-Minded Community, Chris Spear is the chef and owner of Perfect Little Bites, an in-home personal chef business based in Frederick, Maryland. You might also know him as the host of the Chefs Without Restaurants podcast, and the man behind the culinary networking organization of the same name. Chris graduated from Johnson & Wales University with a B.S. in culinary arts, and has been working in the foodservice industry for almost 30 years. Join the only online free community for chefs who want to enjoy their careers without sacrificing their lives. Click here for more information.Now accepting applications for our first cohort-based "Culinary Leadership Bootcamp."Call me at 828-407-3359 for more information.Support for The Hospitality Industry:Chowco.orgI Got Your BackThe Burnt Chef ProjectChef Life CoachingConnect with...

Mental health is a crucial issue in the restaurant industry, and in my latest episode of Chef Life Radio, "On The Dock," Chef Patrick Mulvaney and I dive deep into this topic. "More important than being able to share is being able to accept to have that grace, to be able to accept the love and help that people want to offer to you." - Chef Patrick MulvaneyFrom discussing the unique challenges faced by those in leadership positions to sharing effective methods for fostering emotional openness among staff, we cover it all. Plus, we introduce you to the I Got Your Back Program, revolutionizing mental health support for industry professionals. Tune in now and prioritize the well-being of your team. IN THE WEEDS? IF YOU OR SOMEONE YOU KNOW IS IN CRISIS, CALL 988, PRESS 1 FOR VETERANS, PRESS 2 FOR SPANISHNow accepting applications for our first cohort-based "Culinary Leadership Bootcamp."Call me at 828-407-3359 for more information.Get more information about this episode by clicking here

Do you want to enhance your culinary career and unlock greater growth opportunities? Are you searching for a solution that can bring you improved career clarity and advancement in the culinary industry? Then look no further!By enlisting the expertise of a specialized career coach in the culinary field, you can achieve exactly that.They hold the key to guiding you towards a more fulfilling and successful culinary journey, helping you reach your goals and aspirations."They just don't teach this stuff in culinary school" ~ Chef Adam LambIn this episode, you will be able to: Discover how career coaching can drastically enhance your culinary career journey. Delve into the profound impact of experience and knowledge on culinary success. Appreciate the unique advantage a specialized culinary career coach offers. Explore the significance of curiosity and humility in both personal and professional advancement. Understand how fostering a supportive culinary culture can boost the growth of industry professionals.The key moments in this episode are:00:00:02 - Introduction, 00:00:32 - The Need for Career Coaching, 00:01:58 - Relatability of Career Coaches, 00:04:39 - Adam's Culinary Career Path, 00:10:43 - The Importance of Community and Belonging, 00:14:42 - Coaching and Mentoring in the Culinary Industry, 00:17:36 - Shifting Focus from Mission to People, 00:20:21 - The Difference Between Management and Mentorship, 00:23:58 - Choosing Consciously in the Culinary Industry, 00:25:15 - Changing the Culinary Industry Culture, 00:29:11 - The Coaching Process, 00:30:09 - Long-Term Growth, 00:30:33 - Changing Relationships, 00:35:09 - Identity and Purpose, 00:37:52 - Reconnecting with Guidance, 00:44:37 - Join the Chef Life Brigade, 00:45:00 - Contact Information, 00:45:25 - Immediate Help and Continuous Improvement, 00:45:54 - Pleasure and Key Takeaways, 00:46:37 - Connect and Support, Click here for more information about this episode.Turning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of the restaurant business in favor of innovative solutions to our industry's most persistent challenges.Check out the videocast onYoutube Linkedin FBSupport for The Hospitality Industry:Chowco.orgI Got Your BackThe Burnt Chef ProjectChef...

One chef dares to leap into the personal chef business in a world of rising costs and changing culinary landscapes. But when faced with fierce competition and the need to adapt, will he be able to find success?Stay tuned as Chef Chris Spear navigates the challenges and opportunities of his culinary career, leaving us wondering: Will he rise to the occasion or be left simmering in the heat of the kitchen?In this episode, you will be able to:Lay bare novel career possibilities for chefs looking to escape the throes of burnout. Learn the auxiliary benefits of a chef's role within a retirement community. Recognize the challenges and effective stratagems when leaping from traditional cooking roles to personal chefs. Understand how distinguishing your distinct niche in the personal chef industry can skyrocket your reputation. Absorb the immense significance of adept marketing and customer procurement in fueling a thriving personal chef business.My special guest is Chris Spear.Chris Spear, an executive chef turned thriving personal chef. His journey began as the head of a massive retirement community kitchen in Maryland, serving 750 residents in four distinct dining venues before transitioning into his own bespoke catering business. Chris's ability to adapt his skill set to meet the demands of his bustling career allowed him to transition from a traditional kitchen to a personalized food experience for private clients. Despite the initial obstacles of dealing with marketing, customer acquisition, and commodity pricing, Chris's innovative approach toward menu planning and customer service has allowed him to establish a highly successful personal chef business.The key moments in this episode are:(00:00:00) - Introduction (00:00:38) - Transitioning from Restaurants (00:04:42) - Becoming a Personal Chef (00:07:25) - Challenges of Catering Business (00:08:39) - Market Fit and Perception (00:08:39) - Marketing and Positioning (00:13:33) - Rising Costs and Pricing (00:16:25) - Balancing Multiple Responsibilities (00:18:35) - Analyzing Workflow and Making Concessions (00:20:08) - Building a Community (00:24:44) - Recognizing the Value of Your Audience (00:25:40) - The Thousand Raving Fans Theory (00:26:12) - Being an Early Adopter (00:27:24) - Starting a Pivot (00:29:00) - Setting Boundaries and Prioritizing Self-Care (00:37:07) - Building a Community

In this episode of the Line Check podcast, Chef Holly Cox shares her journey of self-reflection and finding fulfillment in the culinary industry."When I found out that feeling safe and creating a safe environment for other people was my priority, I was able to put that in a box, and by that I mean set priorities and set standards for it and say, this is what I'm willing to compromise on. And these are things that are non-negotiable." - Chef Holly CoxBut just when everything seems to be falling into place, an unexpected twist leaves Chef Holly facing a difficult decision that could potentially derail her newfound happiness. Will she be able to overcome this challenge and continue on her path toward personal and professional growth? Tune in to find out about this gripping episode of Line Check.In this episode, you will be able to:Gain a fresh understanding of the significance of compassion in the culinary world.Leverage techniques to foster a positive and supportive workplace environment.Explore the pathway from traditional dining services to healthcare settings.Comprehend the emerging trend of food perception in healthcare and senior living communities.Unravel the necessity of well-being and personal care in the culinary profession.My special guest is Chef Holly Cox.Get acquainted with the inspirational Chef Holly Cox, a professional who has gracefully braved the ebbs and flows of a demanding industry for nearly three decades. Holly's wide-ranging experiences across tourism and healthcare have shaped her unique perspective on cooking. She gained deep insight into the therapeutic value of food and its role in facilitating healing and wellness. Meticulous, diligent, and with her heart set on ensuring her peers' safety and emotional well-being, Holly's approach to her craft goes beyond the usual skills and techniques. She aims to spread nourishment, comfort, and a sense of belonging, transforming her food into culinary care packages.If you're looking for the peace of mind Chef Holly enjoys, call or text me at 828-407-3359.The key moments in this episode are:(0:00:00)- Introduction(0:01:19)- Chef Holly's new job(00:03:09) - Settling into a safe environment(00:06:26) - Finding her passion(00:11:16) - Transitioning to a new job (00:17:46) - The Importance of Kitchen Culture(00:18:10) - Enjoying the Journey(00:18:27) - The Perspective of Work

If you're feeling the frustration of implementing mental health initiatives in the restaurant industry, only to see minimal improvement in outcomes despite your best efforts, then you are not alone!“Creating an environment where it's okay not to be okay and talk, to provide peer guidance, and also then to have resources available for people.” ~ Chef Patrick MulvaneyIN THE WEEDS? IF YOU OR SOMEONE YOU KNOW IS IN CRISIS, CALL 988, PRESS 1 FOR VETERANS, PRESS 2 FOR SPANISHMy special guest is Chef Patrick Mulvaney.Meet the inspirational Chef Patrick Mulvaney, a culinary talent with a mission to support mental health in the restaurant world. Hailing from Queens, New York, Patrick discovered his passion for the farm-to-table experience in Sacramento, California, where he opened his beloved restaurant, Mulvaney BNL. With a deep understanding of the challenges faced by those in his industry, Patrick founded "I Got Your Back," a program to cultivate a supportive environment for restaurant staff. His unwavering dedication to fostering open communication and empathy sets Patrick apart as a true advocate for change in the hospitality industry.In this episode, you will be able to: Gain valuable insights into the crucial role of mental health in the restaurant industry. Discover the remarkable Purple Hand program, designed to raise mental health awareness and support for professionals in the field. Grasp the unique challenges of taking on leadership positions within the restaurant industry. Learn effective methods for fostering a culture of vulnerability and open communication among staff. Identify essential crisis resources and support systems accessible to restaurant employees. The resources mentioned in this episode are: Visit the I Got Your Back program website to learn more about the mental health resources available for hospitality workers. Consider implementing the purple hand position in your workplace to provide peer guidance and support. Check out Not 9 to 5, an organization that provides mental health training tailored to the hospitality industry. Practice asking How are you doing? Really? To open up opportunities for conversation and support with colleagues and friends. Support local farmers and producers by shopping at farmers' markets and building relationships with those who grow and harvest our food. “More important than being able to share is being able to accept that grace, to be able to accept the love and help that people want to offer to you.” ~ Chef Patrick MulvaneyDive deeper into this episode, including bonus content, links mentioned in the show, and information about other programs supporting mental health awareness in the hospitality industry; click here.Join over 2K other culinary professionals leveling up their leadership skills by subscribing to the Chef Life Brigade Bulletin,

A Holiday Salute to the Troops, and when I say troops, I do mean YOU.This episode features content first published in 2016 and re-run here for your pleasure.Gratitude for Culinary Professionals Culinary professionals, chefs, and kitchen workers often find themselves working long hours in a fast-paced, high-pressure environment, especially during the holiday season. During these times, their hard work and dedication truly shine, as they labor to create memorable meals and experiences for those fortunate enough to partake. While their efforts often go unnoticed, their contribution to the holiday celebration is immeasurable. This realization begs the need to emphasize and appreciate the labor of love these individuals invest in their craft. Podcast host, Adam, offers sincere gratitude to these culinary professionals for holding the fort during one of the year's busiest seasons. Making a personal sacrifice to serve others while they enjoy their time off may feel challenging, and Adam acknowledges this. He conveys his heartfelt appreciation and encourages them to pause and celebrate their hard work, reflecting a true understanding of kitchen life and the professionals who make it happen.If you're feeling undervalued and underappreciated for the countless hours you pour into creating culinary masterpieces, only to receive minimal recognition and acknowledgment, then you are not alone! Despite your dedication and talent, your hard work may go unnoticed or taken for granted, leaving you disheartened and demotivated. Your efforts in the kitchen may be overshadowed by the spotlight given to other aspects of the dining experience, leaving you feeling like your contributions are not valued. But rest assured, there are others in the culinary industry who understand your struggles and are seeking to uplift and appreciate your work.In this episode, you will be able to:Experiment with understanding the emotional turbulence chefs experience in the fast-paced culinary industry.Admire the culinary artists for their unwavering dedication during the seasonal festivities.Plunge into the beautiful journey of 'Chef Life Radio', a podcast constantly metamorphosing to cater to its listeners.Dive into the captivating influence of Eminem's masterpieces on various sections of society.Show gratitude towards chefs and kitchen staff, the backbone of the restaurant industry.Key TakeawaysUnravel the mental and emotional battles that chefs face in their everyday life in the culinary world.Experience the passion and zeal of kitchen magicians who work relentlessly, even during the holiday season.Witness the evolution and remarkable commitment of the 'Chef Life Radio podcast in creating profound content for its audience.Explore the intriguing impact of Eminem's music on diverse audience groups.Appreciate the tireless dedication and efforts of chefs and kitchen staff, the unsung heroes of the food industry.The resources mentioned in this episode are:Text the word "Home" to 741741 for free mental and emotional support in the US and Canada.Text the word Burnt Chef to 85258 for free mental and emotional support in the UK.Share the show with someone you love or someone in your workplace who might benefit from it.Follow Chef Life Radio on social media and let us know how we're doing.Visit The Heirloom Foundation at www.theheirloomfoundation.org to support healthier work environments in the culinary industry.Visit www.chefswithissues.com for resources, solutions, and support for mental health in...

"The point is that the different motivation strategies are unique across every person, and everybody has their own unique culture."Kimi Avary joins the show to discuss the challenges of maintaining proper boundaries and clear communication in work-related or personal relationships.Kimi Avary is a relationship expert and coach who helps people navigate their relationships with others. She has a Master's in Counseling and Psychology and a Bachelor's in Family Studies and Human Development. She is also an NLP Master Practitioner.She has many years of experience coaching clients and helping them build better lives. She emphasizes the importance of communication and relationships in all aspects of life, personal or professional.In this episode, you will learn the following:The different ways that men and women are motivated The importance of communication in relationships The challenges faced by women in male-dominated industriesGrab your copy of this show's exclusive bonus content by clicking here.Kimi Avary Resources:Kimi on Your TangoKimi On FBConscious Couple NetworkOther episodes you'll enjoy:209: On The Dock with Deidra McGuiness-Ciolko206: On The Dock with Chef James ShirleyConnect with me:Adam@chefliferadio.comFBLinkedinThis show is sponsored by:If you're interested in sponsoring this show, email me at adam@chefliferadio.comSupport for The Hospitality Industry:Chowco.orgI Got Your BackThe Burnt Chef ProjectChef Life CoachingGrab your copy of this show's exclusive bonus content by clicking here.Special Tip o the Toque to Satyen Raja for influencing this episode's conversation.Tomas Stephensen at Podlike co-produced this episode.If you'd like your podcast to sound as good as mine,

Chef Jeremy Leinen is the Executive Chef of https://www.dunwoodycc.org/ (Dunwoody Country Club outside of Atlanta. ) "I keep hearing people blame the unemployment and all that stuff for why people aren't returning to work. Obviously, this industry has a lot more work to do, culturally speaking. That's the reason why people haven't been rushing back to do it. And I get it." Chef recently sat down for a conversation, and he discussed how COVID has impacted their lives and businesses. Chef Jeremy's mother and grandmother both contracted the virus, and his mother is still dealing with the effects (referred to as "long COVID"). Despite this, he remains positive and believes things are slowly getting better. He advises others who may be considering reentering the workforce, telling them that the industry is changing and progressing positively. Despite the challenges, there's still much to love about the restaurant industry.  In this episode, you will learn the following: 1. How Jeremy Leinen and his family coped with COVID-19. 2. How the hospitality industry has been affected by the pandemic. 3. What advice would Jeremy Leinen give to those considering re-entering the workforce? Resources: Chef Jeremy https://www.linkedin.com/in/jeremy-leinen-cec-ba1b0230/ (on Linkedin) Chef Jeremy in https://clubandresortchef.com/?s=chef+jeremy+leinen (Club & Resort Chef Magazine) Chapter Summaries: (00:00:00) - During the podcast, he talked about his family. His mom got COVID, and his grandmother has congestive heart failure. He used to work out a lot in the gym to keep himself sane during this difficult time. He worked with a coach then, but it was almost like living in a sane asylum. (00:02:32) - One of his sous chefs got COVID. He and another sous chef both woke up sick on the same day. The test came back negative, but it was one of those rapid tests that you get wrong all the time. Mostly, his team maintained their health and had no serious issues. (00:03:52) - A lot of people lost their jobs during the shit down. The industry is going through some growing pains, but things are changing. If you don't want to be in the industry, don't be in it. It's not going to be the Shangrila for a little while. Other episodes you'll enjoy: https://player.captivate.fm/episode/a68b9653-463b-4060-b1f0-53aae0f42229 (Chef and Fitness Coach Tarren Camm ) https://player.captivate.fm/episode/568b4579-158e-46cd-bc38-e01bf1ba6a6c (Executive Chef James Shiley) https://player.captivate.fm/episode/ba82bead-142d-4ce0-a5af-9ac596470fae (Kriss Hall of the Burnt Chef Project) Connect with me: https://www.instagram.com/chefliferadio/ (Instagram) https://www.facebook.com/chefadammlamb (Facebook) https://www.youtube.com/channel/UCYtGksGmoaRrmyQHDhfJbAA (YouTube) https://twitter.com/adammlamb (Twitter) https://my.captivate.fm/linkedin.com/in/adamlamb/ (LinkedIn) https://my.captivate.fm/chefliferadio.com (Website) Loved this episode? https://www.podchaser.com/podcasts/chef-life-radio-135764 (Leave us a review and rating here) OR on https://open.spotify.com/show/7w1sii8X2eukTsm8jiVEx5?si=c9cf301153b245c1 (Spotify )or https://podcasts.apple.com/us/podcast/chef-life-radio/id1567763359 (Apple Podcasts)

As the Executive Chef at Park Ridge Country Club in Chicago, Jeremy Leinin must grapple with the squandered human capital of the industry and a lack of skilled workers amid a pandemic crisis. In this episode, you will learn 1. How the food service industry reacted to the challenges of the COVID pandemic 2. The potential consequences of the labor shortage in the food service industry 3. The importance of quality of life for employees in the food service industry "My gut reaction at the time was that we were going to have to gut our staffs and still find a way to do everything that we always had to do anyway." This is Chef Jeremy Leinin's story... Chef Jeremy Leinin is the head chef aPark Ridge Country Club in Chicago. He discusses how the pandemic has affected his business. He talks about how the industry is facing a crisis with a lack of skilled workers. He also talks about how the industry has squandered human capital for a long time. In this episode, you will learn the following: 1. How the food service industry is expected to react to the challenges of the COVID pandemic 2. The potential consequences of the labor shortage in the food service industry 3. The importance of quality of life for employees in the food service industry Resources: Chef Jeremy https://www.linkedin.com/in/jeremy-leinen-cec-ba1b0230/ (on Linkedin) Chapter Summaries: [00:00:00] - Business is picking up in the industry lately. However, it's not quite back to normal yet because people are still recovering from the flu pandemic that has affected the industry recently “everybody thinks the pandemic is over, but obviously, it is not. “ [00:00:30] - COVID closed for a month around St. Patrick's Day last year. It was supposed to be two weeks, but it turned out to be a lot longer. The club was closed for about a month, and then it slowly came back with golf, a limited-to-go program, and a limited card offering. [00:01:50] - There's a six-week period between late April, May, and early June when everybody wants to do everything all at once. The weather is nice, so the weather is good, and golf is busy. People are having weddings and graduation parties. The pool opens, and it's pretty much all systems go all at the same time. The COVID and the staffing challenges we had hit a fever pitch for us at the club for a minute. [00:05:11] - Kobe didn't lose too many staff members during the shutdown. He was proud of how the club stepped up and cared for the staff. Over time, he lost a couple of people due to the lack of banquets. He will read some of your articles in Club and Resort Chef magazine. [00:07:30] - There are some positive trends in the food service industry that give him more optimism about the future of the industry. He has worked under four different GMs in the 17 years he's been in the industry, and he's seen different mentalities. The way he's reacted to the short staffing that he's had has changed his tune about things. Being a cook is hard work and doesn't pay very well. Many skilled professionals have to work two jobs just to not live in poverty. The industry has to figure out the crisis it's up against right now because it's not glamorous and hard work. [00:13:17] - There is a labor shortage in the food industry. The industry has squandered human capital for a long time. It's going to take a lot more than pay increases to solve the problem. Some people in the industry always want to be detached from their families. They want to put food on the table and take care of their families. Paul Sorgel talked about the fact that the industry doesn't invest in its people like it used to. Most operations can't afford to do that. In his current operation, only sous chefs were allowed to cut meat, and nobody else knew how to do it. [00:20:47] - In the future, the industry is going to change dramatically, especially with the shift towards casual dining and quick-service restaurant concepts. The...

Corporate Chef Ryan Dodge and Restauranteur https://www.linkedin.com/in/doug-n-56918439/ (Doug Newhook) join Jim Taylor of Benchmark Sixty and https://www.linkedin.com/in/adamlamb/ (Adam Lamb) of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration. Connect with Doug or Chef Ryan by https://www.linkedin.com/in/doug-n-56918439/ (clicking this link) Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join https://www.linkedin.com/in/jimtaylor60/ (Jim Taylor) of Benchmark Sixty and https://www.linkedin.com/in/adamlamb/ (Adam Lamb) as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges. Sponsored by https://my.captivate.fm/benchmarksixty.com (Benchmark Sixty Restaurant Services) Check out the videocast every Thursday at 12N ET https://www.youtube.com/channel/UCYtGksGmoaRrmyQHDhfJbAA (Youtube) https://my.captivate.fm/Linkedin (Linkedin) https://www.facebook.com/realignmenthospitality (FB) Benchmark Sixty sponsors this show; check out their unique staff retention solution In partnership with https://linktr.ee/amlamb17 (Realignment Hospitality) Copyright 2022 Realignment Media

Do you feel like you're stuck in a rut at work? Tired of taking ineffective actions that don't seem to lead to any positive change in your industry? If so, this episode is for you! Learn from Tarren Cramm so that you can get the positive change In this episode of On The Dock, featuring Tarren Cramm, we cover: 1. The importance of mindfulness and self-care for chefs and other hospitality workers. 2. The challenges of working in the hospitality industry, particularly in regard to long hours and physical demands. 3. The potential for positive change in the hospitality industry in the wake of the COVID-19 pandemic. Resources: Connect with Tarren on: https://www.facebook.com/tarren.camm/ (Facebook) https://www.instagram.com/real_chefs_movement/ (Instagram) https://bit.ly/RCM-FIT-CHEF (Website) Sign up for the Chef Life Radio Newsletter https://chefliferadio.com/signup (by clicking here) https://heltstudioaffiliateprogram.sjv.io/QO9A6z Other episodes you'll enjoy: https://player.captivate.fm/episode/2fce3648-e001-4e7a-a0b7-dda309455e07 (Kriss Hall of The Burnt Chef Project) https://player.captivate.fm/episode/d338a684-33ca-4908-9c2f-452ff26272bc (The Great Reset) Connect with me: https://www.instagram.com/chefliferadio/ (Instagram) https://www.facebook.com/chefadammlamb (Facebook) https://www.youtube.com/channel/UCYtGksGmoaRrmyQHDhfJbAA (YouTube) https://twitter.com/adammlamb (Twitter) https://my.captivate.fm/linkedin.com/in/adamlamb/ (LinkedIn) https://my.captivate.fm/chefliferadio.com (Website) Loved this episode? https://www.podchaser.com/podcasts/chef-life-radio-135764 (Leave us a review and rating here) OR on https://open.spotify.com/show/7w1sii8X2eukTsm8jiVEx5?si=c9cf301153b245c1 (Spotify )or https://podcasts.apple.com/us/podcast/chef-life-radio/id1567763359 (Apple Podcasts)

Does this sound familiar? You've been told to smile more, be more positive, and just act like you're happy to be there, even when you're not. But you're not seeing any positive change in your industry. You're still stuck in the same dead-end job. "Something has got to give. And hospitality. The service industry in general, outside of chefs, bartenders, waitresses, waiters, et cetera, it's being exposed to the point that it has to change." Tarren Camm is a chef and hospitality industry professional from Melbourne, Australia. He has worked in kitchens around the world and is now a fitness industry professional. This is Tarren Camm's story... Tarren Camm is a chef from Melbourne, Australia. He started his career washing dishes and eventually became a head steward. He then transitioned into working in lower-end pubs and higher-end restaurants. Cramm eventually found his home in cafes, which he says is a great place to deliver quality food at a fair price. He then moved to London to open a Melbourne-style brunch cafe. After returning to Melbourne, Cramm switched to the fitness industry. He now works with chefs all over the world to help them improve their physical and mental health. In this episode, you will learn the following: 1. The importance of mindfulness and self-care for chefs and other hospitality workers. 2. The challenges of working in the hospitality industry, particularly regarding long hours and physical demands. 3. The potential for positive change in the hospitality industry in the wake of the COVID-19 pandemic. Resources: Connect with Tarren on: Facebook Instagram https://bit.ly/RCM-FIT-CHEF (Website) Chapter Summaries: (00:00:00) - Tarren Cam is in Melbourne, Australia. It's about 8-10 degrees there. At 7 am, Tarren Cam and his wife give each other half an hour of silence before connecting with each other to create a sacred time of day for themselves and their family. Since he's incorporated the idea of mindfulness into his daily routine, his work has changed. (00:01:56) - Tarren Cam is a former chef who worked in the hospitality industry. He started at the age of 15, washing dishes in a small town 2 hours away from where he grew up. After traveling around Australia, he applied for an apprenticeship in a restaurant on the other side of the country and got the job. Tarren moved to London and opened a Melbourne-style brunch cafe. Once you get to a certain level, people see you where you're at, and you're diligent and clean. You couldn't have got a better grounding in the industry than to start there. So good on you, man. You're good to yourself. (00:06:50) - As a young and energetic chef, he threw his body around recklessly and stressed his back out. Now he's aware of the kitchen's physical environment, the importance of posture, and how you're using your body balance. There's a shift occurring in the industry, and he's grateful for COVID 19 Covet has just reopened after a two-week circuit breaker in Melbourne. The service industry, in general, is being exposed to a point where it has to change. The Burnt Chef Project, based out of the UK, is doing an incredible amount of information gathering and studies. RCM wants everybody to win in the hospitality industry. RCM encourages his chefs to focus on being the influence and to listen to each other. He wants to create a team vibe where they look after each other and care for themselves and their health. The first thing I preach is getting your mind right, becoming aware of its patterns, and being aware of who it is driving this vehicle. That is your body. For me, the number of times I tried to get it together and failed was epic because the number one thing wasn't dealt with. Clarity Week is a week-long training for chefs. (00:23:27) - Terrence is a personal trainer and a chef. He has a new program for his clients called Baby Steps. It's about building a career in health and fitness. Terrence's expertise is human movement.

Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordika's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pandemic. She advises people thinking about starting their own businesses to be careful what they wish for and treat their business as if it were someone else's. "I just figured, we're going to make it, it's going to be fine. We had to close for five months, and that was tough. The laws here in the Dominican Republic regarding the curfews are very strict, and you don't reach back. We shut down" - Deidra McGuiness-Ciolko. https://www.gorditosfreshmex.com/ (Gordito's on the web) https://www.facebook.com/gorditos.freshmex (Gordito's on FB) Sign up for the Chef Life Radio Newsletter @ https://chefliferadio.com/signup (https://chefliferadio.com/signup) https://heltstudioaffiliateprogram.sjv.io/QO9A6z https://realchefliferadio.captivate.fm/sla (SLA) Copyright 2022 Realignment Media Mentioned in this episode: Jeff Akin - The Starfleet Leadership Academy The Starfleet Leadership Academy is an award-winning Leadership Development Podcast Told Through the Lens of Star Trek. Star Trek is full of great examples of leadership. Jeff Akin, a leader with over 20 years of executive management experience in both the public and private sectors, breaks down each episode of Star Trek, from The Original Series to Discovery, and beyond; pointing out examples of great leadership, management, lean/six-sigma, communication and more. If you enjoy Star Trek, or are even a little Trek-curious, and have an appetite for leadership development, this is the podcast for you. https://realchefliferadio.captivate.fm/sla (SLA)

A quick programming note; over the last several months, we've added two new shows to the Realignment Media podcast network. They've been such a hit with our listeners that we've decided to give them their very own slot. You can find "Line Check," a short form podcast about culinary leadership for the #newkitchenculture, by https://www.thelinecheck.com/listen (clicking here.) And "Turning the Table," a round table discussion about staff-centric solutions for today's most pressing restaurant problems, sponsored by https://www.benchmarksixty.com/ (Benchmark Sixty.) You can find "Turning the Table" by https://turningthetablepodcast.com/listen (clicking this link.) Please follow, like and subscribe to the shows, and please leave us a review - it really does help others find the show. Thanks for being such a loyal Chef Life Radio listener. We so appreciate the support! Stand tall & frosty, brothers and sisters. Be well & do good.

When the restauranteur Deidra McGuiness-Ciolko opens her business with just $7 left, she must find a way to turn things around quickly or risk losing everything. "I just figured, we're going to make it, it's going to be fine. We had to close for five months and that was tough. The laws here in the Dominican Republic for the curfews are very strict, and you don't mess around. We shut down" This is Diedra McGuiness-Ciolko's story... Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordito's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pandemic. She advises people who are thinking about starting their own businesses to be careful what they wish for and to treat their business as if it were someone else's. In this episode, you will learn the following: 1. How Deidra McGuiness-Ciolko ended up in the Caribbean 2. The three Rs of business (reduce, reinvent, relax) 3. The importance of being careful about what you wish for when starting your own business Resources: https://www.gorditosfreshmex.com/ (Gordito's on the web) Chapter Summaries: 00:00:04 - The day the restaurant opened, it had $7 left. It was a tough year for the business. As people are aging, they are turning to meditation, prayer, and getting rid of their bad habits. There is a lot of space to learn one of the three Rs. 00:00:55 - Deidra Mcguiness-Ciolko is a restauranteur professor, taco maker, and dear friend. She's going to talk about her journey from Boston to Costa Rica. Adam Lamb is a chef and hospitality professional. Adam has coached and mentored thousands of culinarians over his 30 years career. 00:02:05 - Deidra McGinnis is from Boston and she is now a taco maker in the Caribbean. She worked in Santa Domingo for nine years as the director of operations for the liquor end of a casino. After her son was born, she moved back to Florida and became a stay-at-home mom. After five years, she decided to move to Cabernette and started Gordika's FreshMex Restaurant. 00:05:38 - “resilient“ is one of his favorite words. She grew up in Boston for Irish Italian; she's had several acts and she's not afraid of doing anything anymore because she did this ” I don't often have nice things to say about me, but I'm getting there. “ 00:06:36 - There was a pandemic in the Dominican Republic. The business had to be closed for five months. The owners liquidated all their employees and bought out their partner. It was the first time in 60 years that she had any time off in the business. They were responsible for 700 people. Someone quit his job and sold his shares in a hotel company, and started his own restaurant. Deidra's advice to people who want to start their own business is to be careful what they wish and don't become their business. Deidra also advises not to treat the business as if it was someone else's business. There is a Facebook group called “asshole line cook, “ where a member wrote a harsh post about restaurants not being able to get employees because they don't pay enough. The next day the member of the group apologized for his post. Deidra is grateful to her clients for choosing to spend their dollars with her. Deidra and Joe had a midlife crisis last year and they were separated for a year and a half. Deidra has been smoking and working and drinking like a maniac since she was 20 years old. She had to learn to calm down and learn to be a duck and let things slide at her restaurant. Diedra has been using a coach for a year. Deidra has never done the hard work before. So she wasn't down with the whole coaching thing. She's been doing it now for a full year and it's helped her turn her life around. She has reconnected with Joe. https://chefliferadiocrew.com (Support this Podcast) Starfleet Leadership Academy Podcast https://realchefliferadio.captivate.fm/sla (SLA) Helt Studio Chef Uniforms...

Ali tells us that she had to go outside of the hospitality industry to gain those mission-critical leadership skills that she knew she needed to be truly successful. "Coaches Lead, Leaders Coach' Jim's training path with Cactus Cafe "Feed - Foreward" and being willing to receive feedback. Alison's Step Zero is "Letting go of the habit of attitude to become a better leader." Getting over the fear of being fired to step into inner leadership. Just Notice. " I try to enter into each relationship with the mindset of the person I want to be in 3, 5 10 years. How would they react to this situation." "No time to train? Way too busy? I get it, BUT The reality is that nothing will change until we change it." Our cultures are directly affected by how we use our time. All it takes is 5 minutes a day and a willingness to interrupt the story that you've been telling yourself.

Redefining Culinary Leadership for #thenewkitchenculture. Stand Up Assumptions Agreements Where we're headed https://realchefliferadio.captivate.fm (Chef Life Radio website) https://chefliferadiocrew.com (Support this Podcast) Copyright 2022 Realignment Media

Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace https://www.linkedin.com/feed/hashtag/?keywords=culture&highlightedUpdateUrns=urn%3Ali%3Aactivity%3A6968588945710297088 (#culture) that everyone wants to work for. The episode is sponsored by www.benchmarksxity

207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World 7 2 Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this episode is for you. "I always reach back. I don't look down on people. If I'm looking down, I'm looking down to reach up, to reach my hand out, to pick you up, because I've seen it happen." -James Shirley. James Shirley is a world-renowned chef who has worked in some of the finest restaurants in the world. He is known for his dedication to his craft and his ability to mentor and coach other culinarians. This is Chef James Shirley's story... James Shirley had always been passionate about music, but when he found himself without a place at Gramblan state, he decided to return to Chicago and look for a job. He ended up working in the kitchen of Spiasha, a Northern Italian restaurant. There, he was taught by the executive chef, Anthony J. Montuano. Montuano saw potential in Shirley, even though he was a disaster in the kitchen, eventually making him his sous chef. Shirley went on to have a successful career as an executive chef, breaking stereotypes along the way. In this episode, you will learn the following: 1. How James Shirley went from the streets of the South Side of Chicago to the shores of Hawaii 2. The demons that James Shirley had to fight along the way 3. How James Shirley became a successful executive chef Chapter Summaries: [00:00:04] - In the past, it was easy for an owner to buy his chef a car, get him an apartment or help him with his recreational activities. Now it's more difficult. On this episode of chef life radio, adam lamb and James Shirley will talk about how James Shirley came up in the industry in Chicago and how he went from the south side to the shores of Hawaii. [00:02:28] - Adam is happy to welcome James Shirley to the show. James got into cooking because he has a strong work ethic based on his family upbringing coming from the south. Adam's mother is Betty Shirley, a world-renowned jazz singer, the famous jazz singer who lives in New Orleans. James worked for the city of Chicago. James got a lot of training and mentorship at Bias. Anthony J. Montano, who is the executive chef and part owner of Spiesho, worked for the Levies. James was the only black guy in the kitchen in a five-star restaurant with no pedigree for a long time. James is happy when he goes on LinkedIn and sees a vast array of people of color at the level of executive chefs. Adam Lam is still working as a sous chef for the city of Chicago. Adam used to cook and call himself Moonlighting. Adam worked at Gordon's and Gordon S. Claire's restaurant in Jupiter, Florida. Adam has worked in some of the finest restaurants in Windy City. Back then, you could get paid what you were worth if you had owners willing to pay that. [00:17:58] - John's family came from Jackson, Mississippi, Alabama, and New Orleans. His grandparents left the south around the time of Emmett Till's Lynching. They came north and settled in the Bronxville area of Chicago. John didn't have a working functioning relationship with his mother in his early years. John's mom is a product of the Vietnam era, and she sang in New York for a while. Both you and your past have been intertwined for both good and bad reasons. You both had some rough times, and you came through it. You are still heavily involved in the recovery kind of network. You want to make sure that you stand for those people. It's not an attitude usually shared in the hospitality industry. [00:25:41] - The culinary world is like a pseudo-masochistic relationship. It's like leaving the dungeon and showing up again for the next day. Chefs go through a lot of abuse from their employers, their customers, and from their families to do what they do well. The number one thing that will lose them in their...

2 6 Chef James Shirley worked for the city of Chicago and began cooking as a side hustle. He got a job at a restaurant and quickly learned that he knew nothing about cooking. The executive chef at the time, Tony Montuano, took him under his wing and taught him everything he knew. Since then, Chef James Shirley has had an illustrious career in the culinary world. Not to say that it didn't have its challenges! Here are the steps you need to follow also to get Success in the industry: 1. Make sure you have a strong work ethic 2. Take advantage of opportunities when they come your way 3. Don't give up, even when things are tough Mentioned in this episode: Jeff Akin - The Starfleet Leadership Academy The Starfleet Leadership Academy is an award-winning Leadership Development Podcast Told Through the Lens of Star Trek. Star Trek is full of great examples of leadership. Jeff Akin, a leader with over 20 years of executive management experience in both the public and private sectors, breaks down each episode of Star Trek, from The Original Series to Discovery, and beyond; pointing out examples of great leadership, management, lean/six-sigma, communication and more. If you enjoy Star Trek, or are even a little Trek-curious, and have an appetite for leadership development, this is the podcast for you. https://realchefliferadio.captivate.fm/sla (SLA)

Join Jim Taylor of Benchmark Sixty and me, Adam Lamb, as we discuss #staffcentric #operationalsolutions for your #newfoodanadbeverageculture, In this episode, we 'turn the tables' on the #HustleCulture

Efficiency or Productivity Our new #lunchboxlivestream calling for #staffcentric #operationalsolutions for restaurants and the #newrestaurantculture. Thanks to Benchmark Sixty & Jim Taylor

01: Turning the Table On Restaurant Dogma Jim Taylor of Benchmark Sixty and Adam Lamb discuss the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges. Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join https://www.linkedin.com/in/jimtaylor60/ (Jim Taylor) of Benchmark Sixty and https://www.linkedin.com/in/adamlamb/ (Adam Lamb) as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges. Sponsored by https://my.captivate.fm/benchmarksixty.com (Benchmark Sixty Restaurant Services) Check out the videocast on https://www.youtube.com/channel/UCYtGksGmoaRrmyQHDhfJbAA (Youtube) https://my.captivate.fm/Linkedin (Linkedin) https://www.facebook.com/realignmenthospitality (FB) This show is sponsored by https://www.benchmarksixty.com/ (Benchmark Sixty); check out their unique staff retention solution. In partnership with https://linktr.ee/amlamb17 (Realignment Hospitality)

2 5 Another Bonus Episode of Chef Life Radio's ongoing series, "On the Dock," with the founder of The Burnt Chef Project, Kris Hall. It's time to get raw and vulnerable with Kriss Hall. "Understand that if something doesn't sit right with you, that's okay, and no one else can tell you otherwise. You've got to live with yourself. It's okay not to be okay." Kris Hall is the founder of the Burnt Chef Project, a nonprofit social enterprise working to make the hospitality industry safer and more sustainable for everyone. Kriss has worked in hospitality for over ten years and has seen firsthand the challenges hospitality professionals face.  The Burnt Chef Project offers free online training, support services, and independent business reviews to help hospitality professionals thrive. https://duckduckgo.com/?q=the+burnt+chef+project&atb=v319-1&ia=web (The Burnt Chef) Copyright 2022 Realignment Media https://chefliferadiocrew.com (Support this Podcast) Mentioned in this episode: Jeff Akin - The Starfleet Leadership Academy The Starfleet Leadership Academy is an award-winning Leadership Development Podcast Told Through the Lens of Star Trek. Star Trek is full of great examples of leadership. Jeff Akin, a leader with over 20 years of executive management experience in both the public and private sectors, breaks down each episode of Star Trek, from The Original Series to Discovery, and beyond; pointing out examples of great leadership, management, lean/six-sigma, communication and more. If you enjoy Star Trek, or are even a little Trek-curious, and have an appetite for leadership development, this is the podcast for you. https://realchefliferadio.captivate.fm/sla (SLA)

2 4 Kris Hall, the founder of the Burnt Chef Project, joins us to discuss his work in making the hospitality industry a safer and more sustainable place for everyone. Hear how the project makes a difference and learn what you can do to support their efforts. "To understand that if something doesn't sit right with you, that's okay, and no one else can tell you otherwise. You've got to live with yourself. It's okay not to be okay" Kris Hall is the founder of the Burnt Chef Project, a nonprofit social enterprise working to make the hospitality industry safer and more sustainable for everyone. Kris has worked in hospitality for over ten years and has seen firsthand the challenges that hospitality professionals face.  The Burnt Chef Project offers free online training, support services, and independent business reviews to help hospitality professionals thrive. This is Kriss Hall's story... I'm Kris Hall, the founder of the Burnt Chef Project. Our goal is to make the hospitality industry a safer and more sustainable place for everyone to work in. We do this by challenging the stigma around mental health, raising awareness for mental health issues, and providing support services.  The hospitality industry has been through a lot in the past year, but I believe this is a unique opportunity to address some of the systemic issues that have been holding us back for a long time. I'm encouraged by the chefs who are already making changes in their workplaces, and I hope we can continue to make progress in creating a healthier and more sustainable industry for everyone. In this episode, you will learn the following: 1. The Burnt Chef Project's mission is to make the hospitality industry safer and more sustainable for everyone. 2. The impact of COVID-19 on the hospitality industry and the challenges faced by those working in it. 3. The importance of having clear core values in order to create a successful business. Resources: https://www.theburntchefproject.com/survey (The Burnt Chef Project Surveys) Chapter Summaries: 1) Kris Hall is the founder of the burnt chef project. Chris got a t-shirt from the project. The money raised goes to a good cause. Chris often gets called out for being an overweight 60-year-old driving fast Ferraris. But he's not. 2) The Burnt Chef Project is a nonprofit social enterprise based in the UK and operating internationally. Its aim is to make the hospitality industry safer and more sustainable. It's been going on for about two years now. It challenges the stigma attached to mental health issues within hospitality as a result of high levels of stress and poor operational setup. 3) Covet put a lot of people out of work in the hospitality industry. But it's a unique time for the industry. The Burnt Chef Project was started because there were fewer people in the profession. People were leaving the industry at a much earlier age and had problems with their health. 4) Kris worked in some busy bars on the south coast of the UK in Costa del Bournemouth. He also worked in business consulting for the travel industry. He was a sales development guy for the mechanical engineering sector and worked in the large corporate insurance sector. About ten years ago, he fell into hospitality from a food wholesale supply point of view. And he was supplying some of the best Michelin Star restaurants on the south coast. 5) His new podcast talks about his core values and how they helped him overcome depression and self-harm. He also talks about the importance of having the well-being of the staff as a business. Core Value he would like to see more companies talk about their core values in their job applications. According to her, being transparent and honest is a core value that she also instills in her children. She believes in not being afraid to speak up and help other people enrich other people's lives and make a tangible change, even if no one thanks her for it. 6) The industry has a big conversation

1 1 [00:00:00] Time check it's 30 minutes for service and it's time for your line check. Welcome back to the show. Agency (noun) The capacity of anhttps://sociologydictionary.org/individual/ ( individual) to actively and independently choose and to affect change; free will or self-determination. https://sociologydictionary.org/agency/ (https://sociologydictionary.org/agency/) [00:00:50] Checking your station & your head [00:01:28] Stand Up Meeting - Taking to the crew about 'Agency' [00:03:03] Acknowledgment [00:03:29] Laura Brenkus [00:05:54] Calling you on your shit [00:07:05] You made a choice [00:08:05] Deep Breath [00:08:36] Chef Life Radio Creed Realignment Media

On The Back Dock with Chef Maria Campbell 00:29 - Welcome to On the Dock with Maria Campbell 01:10 - How bad did it get during COVID? 05:28 - How are you actively engaged in self-care? 09:45 - What are you looking forward to? 10:30 - How does it feel to be Maria right now? 14:55 - On the Docks with Maria Campbell Outro Free PDF Download: The New Kitchen Culture: http://bit.ly/cookswhocare (bit.ly/cookswhocare) https://www.cookswhocareinspire.com/ (https://www.cookswhocareinspire.com/) hhttps://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg (ttps://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg) https://www.instagram.com/cookswhocare/ (https://www.instagram.com/cookswhocare/) Link to Member Site: http://www.chefliferadiocrew.com (www.chefliferadiocrew.com) Link to the mailing list: http://www.chefliferadio.com/signup (www.chefliferadio.com/signup) Maria Campbell, MBA is a Chef-by-trade is an established educator and a mentor who uses her determination and positivity to influence all who she works with. Through her role as a Partner and Productivity Specialist with One Degree Coaching, she provides guided leadership mastery to businesses of all types, helping them to reach their full potentials and achieve success. As the Founder and Executive Director of Cooks Who Care - a collective formed to serve as the Well-Being Concierge for the Food Industry - she drives much-needed change in the industry she loves, encouraging others to support the health of underpaid and underserved workers who run our country's kitchens and serve our meals.   Mentioned in this episode: Jeff Akin - The Starfleet Leadership Academy The Starfleet Leadership Academy is an award-winning Leadership Development Podcast Told Through the Lens of Star Trek. Star Trek is full of great examples of leadership. Jeff Akin, a leader with over 20 years of executive management experience in both the public and private sectors, breaks down each episode of Star Trek, from The Original Series to Discovery, and beyond; pointing out examples of great leadership, management, lean/six-sigma, communication and more. If you enjoy Star Trek, or are even a little Trek-curious, and have an appetite for leadership development, this is the podcast for you. https://realchefliferadio.captivate.fm/sla (SLA)

Chef Life Radio S2 – E2: Stress – What Stress? Chef Maria Campbell Show notes Maria Campbell is a chef and co-founder of Cooks Who Care, a Philly-based organization that supports the well-being of people working in all facets of the food & beverage industry. Driven by a desire to create change in the food industry, Maria and her husband, Chef Scott Campbell, started Cooks Who Care as a way to bring people together. In this episode, Maria describes what keeps her going and why she's so committed to helping her peers in the food business get ahead. You can help too. Learn what you can do to help Cooks Who Care spread its message and expand the reach of its community. Timestamps: 0.00 - Introducing https://www.theburntchefproject.com/ (the Burnt Chef Project) 01.01 - Welcome to Chef Life Radio 04:21 - Introducing chef Mary Campbell 05:28 - Chef Life Radio bumper 06:46 - Interview with Maria Campbell 10:19 - Corona madness 13:26 - You're going down! The power of the internet 16:34 - https://www.cookswhocareinspire.com/ (Cooks Who Care) 22:29 - https://www.compeat.com/blog/transferring-restaurant-skills-outside-industry/ (Hiring industry veterans) 24:03 - The new kitchen culture 31:23 - Does love play any part in our new kitchen culture? 34:30 - Takeaways from the conversation with Maria Campbell 35:54 - Chef Life Radio outro       Free PDF Download: The New Kitchen Culture: http://bit.ly/cookswhocare (bit.ly/cookswhocare) https://www.cookswhocareinspire.com/ (https://www.cookswhocareinspire.com/) https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg (https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg) https://www.instagram.com/cookswhocare/ (ttps://www.instagram.com/cookswhocare/) Link to Member Site: http://www.chefliferadiocrew.com (www.chefliferadiocrew.com) Link to the mailing list: http://www.chefliferadio.com/signup (www.chefliferadio.com/signup) Maria Campbell, MBA is a Chef-by-trade is an established educator and a mentor who uses her determination and positivity to influence all who she works with. Through her role as a Partner and Productivity Specialist with One Degree Coaching, she provides guided leadership mastery to businesses of all types, helping them to reach their full potentials and achieve success. As the Founder and Executive Director of Cooks Who Care - a collective formed to serve as the Well-Being Concierge for the Food Industry - she drives much-needed change in the industry she loves, encouraging others to support the health of underpaid and underserved workers who run our country's kitchens and serve our meals.     Mentioned in this episode: Jeff Akin - The Starfleet Leadership Academy The Starfleet Leadership Academy is an award-winning Leadership Development Podcast Told Through the Lens of Star Trek. Star Trek is full of great examples of leadership. Jeff Akin, a leader with over 20 years of executive management experience in both the public and private sectors, breaks down each episode of Star Trek, from The Original Series to Discovery, and beyond; pointing out examples of great leadership, management, lean/six-sigma, communication and more. If you enjoy Star Trek, or are even a little Trek-curious, and have an appetite for leadership development, this is the podcast for you. https://realchefliferadio.captivate.fm/sla (SLA)

The Great Reset Episode #1 -Season 2 | 2021 Image courtesy of https://www.facebook.com/racheleoshea (Rachel Elizabeth O'Shea) Introduction Welcome Back Questions http://chefliferadio.com (Station Identification) https://www.chefliferadiocrew.com (The Chef Life Crew) https://www.facebook.com/TimFerriss (Tim Ferris FB Post) https://www.facebook.com/james.shirley.31 (Chef James Shirley) FB Message from Katy The problem as I see it FB Post from CJ. Calling out the problem. What we can do about it. https://www.bestservedpodcast.com/ (Chef Jensen Cummings, Best Served Podcast) https://www.amazon.com/Who-Not-How-Accelerating-Teamwork-ebook/dp/B0867ZJ151/ref=sr_1_1?dchild=1&keywords=who+not+how&qid=1627075972&sr=8-1 (Who, Not How - By Dan Sullivan) Mentioned in this episode: Jeff Akin - The Starfleet Leadership Academy The Starfleet Leadership Academy is an award-winning Leadership Development Podcast Told Through the Lens of Star Trek. Star Trek is full of great examples of leadership. Jeff Akin, a leader with over 20 years of executive management experience in both the public and private sectors, breaks down each episode of Star Trek, from The Original Series to Discovery, and beyond; pointing out examples of great leadership, management, lean/six-sigma, communication and more. If you enjoy Star Trek, or are even a little Trek-curious, and have an appetite for leadership development, this is the podcast for you. https://realchefliferadio.captivate.fm/sla (SLA)

Chef Life Radio in Season 2 is going to take a quick look back at the last year in order to chart our course forward. We'll take a moment to tip the toque to those who didn't make it to the other side with us. AND, we'll focus the rest of the time on skills and traits we take for granted because they come so easy for us.

Paul Sorgule is a seasoned food service professional with decades of experience as a chef, restaurateur, food and beverage manager, educator and culinary college administrator. In 1988 as a member of the New England Culinary Olympic Team he was awarded a gold medal at the Olympic competition in Frankfurt, Germany. In 2001 he was recognized…