The Burnt Chef Journal

Chris Koch doesn't let limitations or obstacles stand in his way. Despite being born without arms and legs, Koch grew up like any other small-town kid — playing road hockey, causing mischief at school, and helping out on his family farm. Neither he or his family treated his disability like a tragedy, and instead used it to fuel his dreams. Today, Koch is a motivational speaker who inspires his audiences to continually challenge themselves and build the life they dream of. Born in Lethbridge, Alberta, Koch was raised in the small farming and ranching community of Nanton, Alberta. Early on, he learned that he would not be raised with pity or sympathy. Sure, he had to do things a little differently and some tasks took him a little longer to complete than others, but he was determined to be just like the rest and was always treated just like the rest. After all, he still had a good head on his shoulders and with that, anything is possible. Koch loves sharing his story and spreading his message of, “If I Can…” An avid traveller, marathoner, and farmer, his presentation reflects his full life. Simply put, Koch says, if I can do what I've done so far in my life, what's stopping others from doing the same?     Chris Koch - If I Can TedX Talk Chris Koch - If I Can - Facebook

In this special Mental Health Awareness Week edition of The Burnt Chef Journal, host Kris Hall is joined by four inspiring voices from our global ambassador community - Louise De Beer, Matt Loughrey, Tony Lewis, and Louise Jackson - for a powerful, honest conversation about mental health in the hospitality industry. Together, they share personal stories of isolation, resilience, and the importance of community in overcoming mental health challenges. From cultural barriers to building support systems, this episode explores how connection and belonging can transform not only individuals, but the industry as a whole. Whether you're on the front lines of hospitality or supporting from behind the scenes, this conversation is a reminder that you are not alone - and that we are truly stronger together.

We're re-releasing this inspiring episode from February 2021 for our growing audience who may not have discovered it yet. Join us as Michelin-starred chef Nathan Outlaw speaks with Kris from his base in Port Isaac. From early days in contract catering with his father, to working with the legendary Rick Stein, and eventually running his own award-winning restaurants, Nathan shares his honest and humble take on success, leadership, and balance in the high-pressure world of hospitality. This candid conversation offers valuable insights into both the culinary world and the importance of looking after your wellbeing - something we're deeply passionate about at The Burnt Chef Project. Visit www.theburntchefproject.com to learn more about our work in mental health advocacy for hospitality professionals.

In this raw and powerful episode, Kris Hall, Founder of The Burnt Chef Project, sits down with Matt Smith, Director of External Affairs at Betknowmore UK, for a deeply honest conversation about addiction, mental health, and survival in high-pressure careers. Matt opens up about his personal journey through gambling addiction while holding down a demanding role, covering global football matches and living what many would consider a dream job. Behind the scenes, however, he was battling the collapse of a key professional relationship, rising emotional strain, and an overwhelming sense of isolation. We explore the workplace dynamics that intensified his struggles, and the turning points that led him toward recovery. Matt discusses why self-awareness, empathy, and compassion in leadership are more crucial than ever. This episode is a must-listen for leaders, colleagues, and anyone who wants to understand the human side of addiction and the importance of creating safer, more understanding work environments.   Learn more about BetKnowMore UK here. Betknowmore UK's mission is to address gambling related harm in UK communities. We are the leading provider of gambling support and training services.   Get Gambling Addiction support here. 

Back in December 2024, Founder of The Burnt Chef Project, Kris Hall, joined fellow speakers for an episode of The Grit Makers Podcast talking resilience. We are fortunate to be able to share this episode on The Burnt Chef Journal with thanks to The Grit Makers. Listen in as Kris Hall joins Mouna Laaragat (Head of Success - The Grit Makers), Tom Cullen (Co-Founder - Zoplo), and Gosia Kalicka (Founder - Petite Giants) for an inspiring conversation about resilience - what it means, how to cultivate it, and why it's essential in both personal and professional life. Together, they explore the challenges that test our strength, the mindset shifts that help us push forward, and the practical strategies for building resilience in the face of adversity. Tune in for an insightful discussion filled with real-life experiences, expert perspectives, and actionable takeaways.

In this episode of The Burnt Chef Journal, we sit down with Nio DiPietrantonio to explore the intense realities of life as a chef -  from the high-pressure world of hospitality to the deeply emotional experience of cooking in senior living communities. Nio shares how stress and caffeine overload in restaurant kitchens led to a minor stroke, prompting a shift in career. Now, as a chef in senior living, she navigates a different kind of pressure: the emotional weight of preparing meals for those in the final chapters of their lives. We discuss the challenges, the purpose, and the profound impact food has on quality of life. Nio is also the Founder of 'Serving Up Support: Maine' a support group to help her fellow industry workers gain access to valuable resources to assist with their mental health and to help fight the stigma associated with the hospitality industry. She is also an Ambassador for The Burnt Chef Project, a non-profit group advocating for better mental health and better conditions for all hospitality workers worldwide. If you've ever worked in hospitality or have been touched by the power of food in caregiving, this is an episode you won't want to miss. Listen now and join the conversation!    

CHOW is transforming the food, beverage, and hospitality industry by prioritizing mental health conversations through group meetings, education, and advocacy. By creating protected spaces for open conversations, offering wellness resources, and fostering a strong community, CHOW helps industry workers manage stress, prevent burnout, and improve overall well-being. Through awareness and systemic change, CHOW promotes healthier workplaces, stronger teams, and a more sustainable hospitality industry. Listen in as Kris Hall talks with Erin Boyle, CEO of CHOW, about their services and peer support.

This week, Kris Hall is joined by Drew Talbert (Bistro Huddy). Drew Talbert is the creator and star of Bistro Huddy, a wildly popular comedic series that humorously captures the chaos of restaurant life. In addition to his content creation, Drew is a professional actor and improv coach at the renowned Groundlings Theatre. Originally from Nashville, Tennessee, Drew now lives in Los Angeles, CA, with his wife, Andrea, and their children. Tune in as we dive into Drew's 23 years in the hospitality industry and explore how his waiter-themed TikTok channel—ranked in the top 5 percent for followers and likes—has resonated with audiences worldwide.   View Drew's channels here:  Instagram TikTok Facebook YouTube 

Chef Daniel Garwood has worked in some of the world's top restaurants, from Australia to Michelin-starred kitchens in Seoul and New York. But beyond perfecting his craft, he's passionate about reshaping the hospitality industry into a more sustainable and mentally supportive space. Inspired by Australia's “R U OK Day” and troubled by South Korea's rising suicide rates, Daniel launched a chef collaboration pop-up in Seoul to raise awareness for mental health and suicide prevention. Now, as Chef/Partner at ACRU in NYC, he continues to advocate for well-being in the industry. In this episode, we discuss his journey, the inspiration behind Oralis: A Conversation on Food and Mental Health, and how he's driving change in kitchens worldwide.   We hope you enjoy this week's episode.

Stress, irregular working hours, drugs and alcohol are not good for your health - people who work in nightlife are much more exposed to these risk factors than others. According to a 2021 study, for example, almost 66% of DJs and electronic music artists have suffered from burnout at least once during their career - but it's rarely talked about. It's time to break this taboo! What is the best way to deal with the risks that come with a night-time profession? What structural changes would be necessary to take better account of the mental well-being of employees and artists? And what successful approaches are known, e.g. from other professional environments? This episode was recorded live during the Vienna After Dark conference. Speakers: Moderator: Gersin Livia Paya Carly Heath Erich Joseph Kris Hall Magdalena Fuernkranz   *2021 survey carried out by Pirate Studios    

TW: Suicide On this episode of The Burnt Chef Journal, Kris Hall is joined by Alice Hendy MBE, founder of Ripple Suicide Prevention Charity.  Alice started R;pple in 2020, after losing her only sibling, Josh, to suicide at 21 years old. R;pple is an online interceptive tool that has been downloaded over a million times and saved countless lives. It displays a message of hope and a selection of mental health resources on a user's device once they have been flagged as searching for harmful content online. Listen in to this very raw and emotive conversation, as we discuss how crucial R;pple Suicide Prevention is to ensuring more help and support is given to anyone searching for harmful content online.  Learn more about Ripple Suicide Prevention Charity.

TW: Abuse This week, Kris Hall is joined by Angelika Breukers, a trauma-informed transformational coach, whose personal journey has led to her signature ABC Change For Life programs which supports amazing people, who are going through a difficult time in life and need encouragement to leave your past behind so that you can move forward positively and be in control of your life. This episode is a very raw and honest discussion of childhood trauma and journey through transformation.   Learn more about Changing Life here. Visit Angelika's website here.

In this episode of The Burnt Chef Journal, we're joined by Ian Lay, a passionate advocate for mental health in hospitality and a dedicated supporter of The Burnt Chef Project. Drawing on his extensive HR expertise, Ian sheds light on mental health challenges within the industry and explores how leadership styles can make a transformative impact. As an ultra-marathoner, Ian shares how personal resilience and a commitment to well-being have shaped his journey. Learn about his inspiring fundraising efforts and his role in fostering community through run clubs in London and Bournemouth, all in support of The Burnt Chef Project. Tune in for an engaging conversation about fostering a healthier hospitality industry and finding strength through leadership and community.

Alice Cheng is the Founder and CEO of Culinary Agents, the hospitality industry's go-to professional community and trusted hiring platform. Her journey began in hospitality, where early jobs sparked a passion for helping others overcome both job-seeking and hiring challenges. From mailroom temp to global marketing executive, Alice then honed her business skills during a 13-year tenure at IBM, where she facilitated innovation and advised leading Silicon Valley firms like Netflix on tech-driven growth strategies. This love for the hospitality industry combined with carving out her own career path in technology, led her to found Culinary Agents, providing tech solutions that have revolutionized how talent and hiring businesses connect in the hospitality world.  Beyond her entrepreneurial pursuits, Alice is dedicated to mentoring professionals across diverse fields and is a distinguished member of The Society of Fellows for the Culinary Institute of America. She also serves as a strategic advisor for Hot Bread Kitchen, empowering individuals through food-based careers.  Recognized as a thought leader, Alice's expertise is often sought out by major networks like Bloomberg and in publications such as Eater, Grub Street and LA Magazine. Her monthly newsletter, Pre-Shift Career Lineup, continues to inform and inspire professionals worldwide.   Listen in as we discuss why the restaurant industry is behind when it comes to career growth, and ways to build a long term career in hospitality.   Learn more about Culinary Agents and Hospitality Career Paths.

This week, joining The Burnt Chef Project founder, Kris Hall, we have Chef Kirk Bachmann.  Chef Bachmann is President and Provost of The Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most - sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming “cooks for life.” As a teen, Chef Bachmann spent time training at the Hotel Waldschaenke, a resort in Northern Germany owned and operated by his uncle, also a classically trained chef. After graduating from the University of Oregon, with an honors degree in International Studies, Chef Bachmann went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, Chef Bachmann earned a Master's in Education from American InterContinental University. Bachmann honed his front-of-the-house skills while working with acclaimed Portland, Oregon Chef Xavier Bauser at the world-class, Mobile 5-Star Benson Hotel in Portland. Chef Bachmann then owned and operated his own restaurant in Colorado where he and his staff earned restaurant of the year accolades in 1990. In 1992, Bachmann was chosen for Citation's Who's Who Among Rising Young Americans. In 1999, Chef Bachmann initiated a career in Culinary and Hospitality education with Le Cordon Bleu Cooking Schools. While with Le Cordon Bleu, Chef Bachmann was instrumental in the implementation of Culinary, Pastry, and Hospitality Programs on 18 campuses across the United States. For several years, Chef Bachmann served as the Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America, where he held the responsibility of maintaining standards of quality, curriculum development, training, employer relations, and career services.   Thank you Chef Bachmann for taking the time to talk with us!  Learn more about Auguste Escoffier School of Culinary Arts here. 

Ahead of Stress Awareness Week, we caught up with Carole Spiers. CEO and Founder of Carole Spiers Group, Carole is recognised as a world leading authority on wellbeing and stress at work. She is the media's first choice for comment on workplace stress issues and best-selling author of Tolley's ‘Managing Stress in the Workplace' and ‘Show Stress Who's Boss!' Carole's focus is on developing a healthy workplace culture through the successful management of stress and organisational change – all of which is underpinned by a compelling philosophy reinforced by her own xperience as an Expert Witness before the UK Courts. Her noteworthy contributions to the field include founding International Stress Awareness Day in 1998, a significant event that raises awareness about the impact of stress on individuals and communities. Demonstrating her commitment to this cause, she also established International Stress Awareness Week in 2018, commemorating its 20th anniversary and furthering the mission of stress awareness and mitigation on a global scale. Listen in, and learn more about stress!   Visit The Carole Spiers Group website here.

This week on The Burnt Chef Journal, Kris Hall is joined by Jen Hidinger-Kendrick, Founder of Giving Kitchen. Giving Kitchen is a food service community meeting crisis with compassion and care. Their mission is to provide emergency assistance to food service workers through financial support and a network of community resources. Giving Kitchen grew out of a beyond-expectation response to the devastating, stage-four cancer diagnosis of Chef Ryan Hidinger in December 2012. Ryan was well-known in the Atlanta restaurant community for his work at Bacchanalia, Floataway Café and Muss & Turner's. And he and his wife, Jen, were beloved for their supper club called Prelude to Staplehouse, which they hosted for several years as a precursor to opening their dream restaurant. The response to Ryan's diagnosis - initially from friends within the restaurant industry, and then quickly from an ever-expanding community across Atlanta - was truly heroic: an outpouring of love and financial support to help with his expenses not covered by insurance. Jen said that this outpouring gave Ryan a peace of mind that she believes extended his life by at least six months. The community's overwhelming response to the Hidingers' crisis set the intent, beliefs and values for Giving Kitchen. To this day, thanks to the leadership and vision of the Hidinger family and their donors, partners, staff, and board, Giving Kitchen has supported thousands food service workers in crisis. We'd like to thank Jen for taking the time to talk with us, and share her experiences with our wider community.   Tap here to learn more about Giving Kitchen.

Do you know how to maximize strategic engagement in the workplace? Listen in as we discuss:

This week, we welcome Chef Jon Watts.  At 18, Jon found himself being sentenced to 6 ½ years in a young offenders institute. During his time in custody, with help, he changed his mindset and his mentality. As part of the Duke of Edinburgh's Award he learnt to cook, and went on to become the first person in custody to achieve a Bronze, Silver and Gold award. Two weeks before his release he was awarded his Gold at the palace by HRH The Duke of Edinburgh himself. In 2010, after gaining his professional cookery qualifications, Jon was employed by Celebrity chef Jamie Oliver. It was here that his passion for food really started. In 2015, Jon became self-employed and bought a food truck, ‘JON'S STREAT Food' which was parked up in St Albans city centre and serving delicious street food. As time went by he had a lot of amazing opportunities from cooking for celebrities to being involved in national advertising campaigns. When Covid hit, Jon began posting recipes online and gained a large social following. This opened up brand opportunities, and now the launch of his second cook book! Thank you so much for Jon for not only recording this episode once, but twice.    Learn more about Jon, his journey, and his cookbooks here.

A hospitality highlights episode discussing maximising human potential, and why it is important in today's world.   Our guests alongside hosts Kris Hall and Cara Houchen are: ⭐ Alex Atwood, a purpose-driven leader & entrepreneur with more than 20 years of experience in the hospitality and staffing space. Alex is also a coach in the emerging psychedelics field whose focus is on optimizing human potential. His other roles include podcaster, public speaker, angel investor, and philanthropist with a soft spot for owners and operators of family businesses. ⭐ Anna Anderson - Founder of Kindred, Hammersmith Anna Anderson is an ex-social worker turned social entrepreneur and the founder of Kindred, the coworking space, events venue, bar and restaurant in Hammersmith. Recognised in Code Hospitality's 30 under 30, Anna has made it her mission since Kindred's inception to create a beautiful and creative space to bring together members of the West London community.     This episode was recorded live on LinkedIn on 19th July 2024.

In this episode of The Burnt Chef Journal, Kris Hall is joined by Chris Blaine, the CCO of workforce management platform Planday.   Listen in as we discuss the evolving attitudes of shift workers post-COVID, the importance of building trust and connection between managers and employees, and the unique challenges and perspectives of the younger Gen Z workforce entering the hospitality industry.   This conversation provides insights on how technology and communication can help shift-based businesses find equilibrium between operational needs and employee well-being to improve retention.    Learn more about Chris:  Chris joined Planday in 2022 as Chief Customer Officer following 6 1/2 years at Sojern as Managing Director for the EMEA and APAC businesses. He has also held leadership positions in Sales, Customer Success and Marketing at Intuit and Dell. Chris' goal is to ensure customers are at the centre of everything we do at Planday, from how we attract, to how we sell, to how we support & serve. He holds an MBA in Marketing from The College of William & Mary and a BA in Musical Theatre from Syracuse University.   Learn more about Planday here: www.planday.com

We have put a slight spin on this week's episode, as Kris Hall, the founder of The Burnt Chef Project, becomes the interviewee during an insightful interview on DubaiEye 103.8. Kris discusses his mission to tackle mental health issues within the hospitality industry, as well as the challenges faced by chefs and hospitality workers, the project's impact, and his vision for a healthier work environment in one of the most demanding industries. Listen in to learn more about our important initiative and how we are changing the conversation around mental health in hospitality.   The Burnt Chef Journal is proudly sponsored by Planday.

Joining our hosts Kris Hall and Cara Houchen on this episode of Hospitality Highlights we have: ⭐ Libby Paynton - Marketing & Sustainability Manager of United Fresh ⭐ James Burton - Senior Sous of Pig and Butcher in Islington. We will be diving into an insightful discussion on The Burnt Chef Project's mission, services, and impact on the hospitality industry.

This week we're delving into the remarkable journey of Adam Simmonds, a renowned chef who has weathered the storms of addiction, burnout, and personal challenges. Through raw and open conversation, Adam shares his experiences of hitting rock bottom, finding clarity in international adventures, and ultimately, reclaiming his passion and purpose in the hospitality industry. Adam also shares the news of his latest venture, the opening of Home Kitchen - a fine dining restaurant in London's Primrose Hill that will be staffed by previously homeless individuals. He shares the inspiring vision behind this initiative, which aims to provide life-changing opportunities through culinary training, employment, and support. We hope you'll be inspired by Adam's passion for creating a more inclusive and supportive hospitality industry, and the transformative impact Home Kitchen hopes to have on the lives of those it employs. Listen in as we explore this innovative project and the potential it holds to redefine the dining experience while uplifting the local community.

✨ Hospitality Highlights ✨   Our hosts Kris Hall and Cara Houchen are joined by:   ⭐ Daniel Lee - Daniel's heritage of English, Irish, and Cantonese combined with his passion and love for travel has enabled him to gain experience and techniques from all different cultures and cuisine to create a unique approach to his dishes - taking inspiration not just from the foods he has discovered on his travels, but the history and reasons behind why the dishes were created.   Daniel believes food is a universal language which everyone can relate to. Along with fine dining and tasting menus he wants to create an accessible food culture for all.     ⭐ Samira Effa - Huddersfield-born Samira started her career at a local restaurant whilst still at school, where she developed her love of rich flavours thanks to her Iranian mother and Nigerian father. Since then, she has gained a wealth of experience all over the country in various MICHELIN star restaurants including 21212 in Edinburgh, Alimentum in Cambridge and Bohemia in Jersey. Samira has also worked as a Senior Production Chef for TRUEfoods, which helps to develop premium products for the restaurant industry.   Recognised for her culinary talents, Samira was asked to compete in the 2019, 2020 and 2024 series of Great British Menu, where she showcased great Yorkshire produce, her love of diverse cooking techniques and favourite flavours which come from her mixed parentage.       Listen in as we are discuss performing under pressure both competitively but also within a working environment.

In this episode, our host and The Burnt Chef Project founder, Kris Hall, sits down with Chef Ayesha Kalaji, a classically French-trained chef specialising in modern Middle Eastern cuisine. Ayesha shares her personal journey from academia to the culinary world, and her passionate advocacy for mental health awareness and positive change within the hospitality industry. The discussion covers topics such as the prevalence of toxic behavior in kitchens, the importance of work-life balance, and Ayesha's own experience with Borderline Personality Disorder. Ayesha emphasizes the need for hospitality leaders to prioritise the well-being of their teams and foster a more inclusive, supportive, and sustainable industry.   Find out more about Ayesha here.

Having started her journey working at the one Michelin star ‘Adams' Restaurant in Birmingham. Louisa then made the career-defining decision to apply for MasterChef - The Professionals in 2017, making it to the finals! Three years later in 2020, she was invited back to compete once again in MasterChef – The Rematch! This time taking home the trophy, with Michelin star chef Marcus Wareing hailing her main course as ‘the dish of the day'. The achievements and accolades kept on coming and in 2022 she also took home the highly coveted title of ‘Chef of the Year' for the Midlands! In January this year, Louisa made an appearance on Great British Menu where she made it through to the judge's chamber. This is an achievement Louisa has always dreamt about doing as a chef as she has looked up to the chefs on the competition show for most of her career. Riding high on these successes, Louisa leapt into the extraordinary world of private fine dining. Away from the hustle and bustle of the kitchen, Louisa is a huge supporter of charity fundraising. She has just competed in her first-ever charity boxing match in March and has raised just under £4000 for Macmillan Cancer support in honour of the loss of her close friend Ally. Louisa's goal is to keep inspiring the next generation and she plans to do that by creating a springboard for younger chefs.   Our second guest, Daniel Bennett is the General Manager at Heft Inn + Restaurant, and won Young Chef Young Waiter of the Year - 3rd Place Waiter UK 2022. Daniel previously held roles at; KOL, St.JOHN, Carters of Moseley, Simpson's and The Forest Side. Hospitality and Natural Wine Enthusiast, and recognised in the third edition of the Harpers Wine & Spirit Magazine 30 Under 30 list which was announced last month and an Acorn Award Winner 2024.   Recorded live on 14th June 2024.

In this episode, Alan Tompkins, The Burnt Chef Project's first ambassador down under, and now currently Chief Ambassador for Melbourne Australia, sits down with founder Kris Hall to discuss his path from a challenging kitchen career to becoming a key advocate for mental health in the hospitality industry. Alan opens up about his own struggles with mental health and PTSD, the reasons behind his career shift, and how The Burnt Chef Project has enabled him to remain connected to the community he loves. This episode offers a personal look into the experiences that fuel Alan's passion for supporting others in the industry.   Thank you Alan for your taking the time to record this episode, and we look forward to hosting you on your visit to the UK in 2025!

Joining our hosts Kris Hall and Cara Houchen we have: ⭐ Scot Turner, Founder of Auden Hospitality In March 2022, Scot created Auden Hospitality with a mission to help hoteliers think differently about their F&B operations to create outlets their guests will love. All while doing this with a people-centric approach, Scot worked with The Burnt Chef Project as an Ambassador to improve the conditions of the amazing people that work in the industry. Fast forward to 2024, Auden Hospitality is an award-winning agency building a reputation within the industry. They will bring real-life knowledge and experience to your operation.   ⭐ Sophie Taverner, Head Chef of Lost in the Lanes Head chef Sophie joined Lost in the Lanes in 2022, and recently launched evenings, elevating Lost from a much loved cafe to an exciting addition to Brighton's thriving restaurant scene. Despite a lifelong pursuit of good food and cooking, Sophie worked as a human rights lawyer for several years before returning to her first love. In 2016 she tested the waters with a successful supper club and never looked back. Sophie's previous experience includes Ibiza Food Studio under former Noma chef Boris Bueno, La Finca and Taller sa Pena. On returning to the UK, Sophie worked at Lyles, The Garden Museum Cafe and branched out in bespoke dining and events, before taking the head chef position at Lost in the Lanes.   Recorded live on 7th June 2024.

In this episode of "Hospitality Highlights" recorded live on LinkedIn for Alcohol Awareness Week, we delve into the often-overlooked realities of alcohol harm experienced by hospitality workers. From bartenders to servers, these frontline employees share their personal stories and insights on how alcohol impacts their lives and work environments. Join us as we explore the challenges they face, the coping mechanisms they develop, and the support systems that are crucial for their well-being. A huge thank you to Chef Christian Sharp and founder of La Maison Wellness, Camille Vidal, for sharing their personal journey with alcohol and the profound impact it has had on their life and career.

Tune in to another episode of ✨ Hospitality Highlights ✨, as our hosts Kris Hall and Cara Houchen are joined by: ⭐ Simon Numphud FIH, Managing Director of AA Media ⭐ Rebecca Marshman, Group Head Pastry Chef of BaxterStorey

Join us for an engaging episode as we sit down with Kate Nicholls OBE, the CEO of UKHospitality. Kate shares her insights on leading the hospitality industry through challenging times, the innovative strategies that have shaped her leadership, and her vision for the future of UKHospitality. From navigating the impact of the COVID-19 pandemic to addressing the evolving needs of customers and businesses, Kate's expertise provides valuable perspectives for anyone interested in the hospitality sector. Don't miss this opportunity to hear from one of the industry's most influential leaders.

Our Hospitality Highlights hosts Kris Hall and Cara Houchen are joined by: ⭐ Laurie A. Watkins, CEO & Founder, The Cook's Collective ⭐ Pawel Kukulka, Director at People Person Recruitment   Tune in as we discuss how we can empower those who work in hospitality to be the ones to drive change and why it's important to celebrate the progressive and trailblazing workplaces, whose team's wellbeing is at the forefront of what they do.

Are consumers wanting new experiences for their money? Our host, Cara Houchen, is joined by guest speakers: ⭐ Adam Degg, Head Chef & Host of Fifty Two at Rudding Park ⭐ James Knight-Paccheco, Co-Founder of Group JKP   Join in the discussion around the rate of closures within the UK, and whether there is an appetite for new openings.

In this deeply moving episode, Lauren and Jo open up about their personal experiences with trauma and how it led them to use alcohol as a coping mechanism. Lauren shares her story of facing overwhelming events that left her feeling isolated, driving her to seek solace in alcohol. Jo recounts her own battle with unresolved trauma and the role alcohol played in her life as a way to manage her intense emotions and stress. Through their heartfelt conversations, Lauren and Jo shed light on the often-hidden struggle of using alcohol to self-medicate in response to trauma. They discuss the challenges they encountered, the turning points in their journeys, and the steps they took towards healing and finding healthier coping strategies. Their experiences aim to burn the stigma surrounding mental health and addiction, offering hope and understanding to listeners who may be facing similar battles. Join us for an inspiring and honest discussion that emphasizes the importance of seeking professional support and the power of resilience in the face of adversity.   Lauren is the Commercial Director for Loopcycle, and Chairwoman for CIBSE TM65 for Commercial Catering Equipment. Jo is a presenter and MHFAid Instructor for the mental health charity State of Mind Sport.   This episode is full of raw emotion - if you'd like to spark a conversation about how you're feeling: 

✨ Hospitality Highlights ✨ On 10th May, Kris Hall and Cara Houchen were joined by guest speakers for another live episode of Hospitality Highlights! Our guest speakers were: ⭐ Kelly Higginson, CEO of Restaurants Canada ⭐ Paulo De Tarso, Restaurateur and TedTalk Speaker   Listen in as we discuss the support the hospitality industry gets in western speaking countries from their government, and what can each country can learn from each other.

✨ Hospitality Highlights ✨ On 3rd May, Kris Hall and Cara Houchen were joined by guest speakers for another live episode of Hospitality Highlights!   Our guest speakers were: ⭐ Andy Tait (CMgr FCMI, MBA), Director of Quality of Performance Learning Group ⭐ Marguerite Keogh, Head Chef at Five Fields   Listen in as we talk apprenticeships, levy funding, and the challenges businesses face accessing apprenticeships.

This week's guest on The Burnt Chef Journal is Jeremy Dixon! Jeremy has dedicated the past 15 years of his career to the speciality foodservice industry, and is currently at the helm of Ochil Foods, a business that was originally established by his parents 35 years ago. Together with David Laing, Jeremy strives to continue and expand upon their legacy to serve Scotland's chef. In addition to his professional achievements, Jeremy lives with bi-polar affective disorder, an experience that has profoundly shaped his perspective on life and mental health. His journey has included over a year spent in NHS Mental Hospitals, where he encountered some of the most remarkable and talented individuals. These interactions have fuelled his passion for mental health advocacy and inspired him to help others achieve their full potential. In his spare time, Jeremy has been laying the groundwork for Empath Centres—centres of excellence dedicated to teaching life skills to those entangled in the mental health system. This system often leads individuals to rely on sickness benefits, which can exacerbate their challenges. The Empath Centres aim to break this cycle by offering apprenticeships across various fields such as business, the arts, the armed forces, and education. Their goal is to guide individuals towards meaningful career paths and fulfilling lives. Through Empath Centres, Jeremy is committed to creating opportunities that empower people to thrive, leveraging their unique talents and abilities. He believes that with the right support and guidance, everyone can lead a productive and rewarding life. Take a listen to this episode as Jeremy shares his personal experiences and how he aims to support others. www.ochilfoods.co.uk

The Burnt Chef Project founder, Kris Hall, and co-host Cara Houchen were joined by guest speakers: ⭐ Bianca Tavella, Founder and CEO of Fair Shot ⭐ Lisa Hobbs, CEO of Etymon Projects   Listen in as they discuss Rishi Sunak's worries of "benefits becoming a lifestyle choice", and whether the industry does enough to encourage those with disabilities or health issues into the sector.

The Burnt Chef Project founder, Kris Hall, and co-host Cara Houchen were joined by guest speakers: ⭐ Kate Nicholls OBE, CEO of UKHospitality ⭐ Mex Ibrahim, Founder of Women In The Food Industry Listen in as they discuss the rise of the minimum wage and the impact this may have on the hospitality industry.

This week, our guest host Hulya is joined by Naureen Ahmed. Naureen is a seasoned hospitality professional, a fervent community builder, an engaging storyteller, and the visionary founder of ‘Inspiring Women in Hospitality'. With a life journey that saw her living in four different countries by the age of 10, Naureen's path to the hospitality industry felt predestined. Her academic pursuits led her to the EHL Hospitality Business School in Lausanne, where she felt an immediate kinship with fellow students, each with their own unique stories. Embarking on her career with a position at the Landmark London Hotel, Naureen quickly embraced the operational aspects of hospitality, setting the stage for a significant tenure at STR. Over 12 years, she transitioned through roles from analyst to head of departments, playing a pivotal role in transforming STR into the recognised brand it is today. Naureen's leadership style is marked by inclusivity and a focus on building multicultural team environments. Recognising the underrepresentation of women in hospitality, Naureen launched the ‘Inspiring Women in Hospitality' podcast to amplify female voices and inspire change within the industry. Her efforts expanded in September 2023 with the creation of the Inspire Community, a platform designed to foster support among women through mentorship and career development discussions.   Listen in as we discuss burnout from the female's perspective.   WEBSITE: https://www.inspiringwomeninhospitality.com/ LINKEDIN: https://www.linkedin.com/in/naureen-ahmed-28253a35/ MEMBER SITE: https://iwih.campground.fyi/forms/66a937a8-456e-42e4-b5aa-2bd127c9a9ef PODCAST LINK: https://open.spotify.com/show/6likjvIbK2B17g6pQu3QMm

This episode of Hospitality Highlights is hosted by Cara Houchen, and was joined by guest speakers: ⭐ Carissa Teeling, Head of People at House Made Hospitality ⭐ Rebekah Billingsley, Marketing Director of Planday Tune in as the team discuss Planday's campaign The Single Biggest Shift, and whether planning rotas ahead can create happier and healthier teams, who are more likely to stay in the industry.

On 5th April, our Hospitality Highlights hosts, Kris Hall and Cara Houchen, were joined by: ⭐ Sally Abe of The Pem ⭐ Hrishikesh Desai of Farlam Hall   Listen in as we discuss whether robots can replace people in hospitality.

This week on The Burnt Chef Journal, Kris Hall is joined by Liz Burley, a highly experienced employment lawyer who can advise on the whole range of HR and employment law issues. Liz advises both employers and employees on contentious and non-contentious matters and believes that seeing things from both sides of the same coin makes her a better advisor for all her clients. She is particularly skilled at advising on disability and mental health issues in the workplace, and employee data and privacy. Kris and Liz discuss where the line is between employer's and employee's taking responsibility regarding mental, physical and financial health, from both a legal and moral perspective. We hope you find this discussion as interesting as we did!

On 22nd March 2024, Kris Hall and Cara Houchen of The Burnt Chef Project were joined by guest speakers: ⭐ Gavin Young, Group Culinary Director of Thomas Franks Ltd ⭐ Kevin Steele, Head of Culinary - Midlands of Thomas Franks ⭐ Mark McCulloch, Founder of Hospitality Rising UK   Enjoy this episode as we discuss the impact of swapping CVs for trial shifts.

On March 15th, The Burnt Chef Project Founder & CEO, Kris Hall, was joined by Scott Duncan, Managing Director of Unox, and Aktar Islam, Chef Owner of Opheem. Listen in as they discuss whether they feel they get enough sleep or not?

This week on The Burnt Chef Journal, Kris Hall is joined by Stevie Belshaw. A hospitality professional who suffered a brain injury, fractured vertebrae, broken ribs, punctured lung, and a bleed in his spinal cord after colliding with a lorry on his way to work, whilst working in Sydney during his gap year.   Following the incident, Stevie spent the next 6 months learning how to do everything again, from walking and talking to baking brownies.   As the result of his brain injury, Stevie suffered periods of manic episodes and low mood swings.   Now 10 years on and working full time in his own cafe, Stevie now knows what will trigger his episodes - pressure. He has put steps in place to reduce the pressure on the kitchen as a whole, for not only himself but for the wellbeing of his team also.   Take a listen, as Stevie talks about the accident, his recovery, and where he'd like to see himself in the future.    Stevie would also like to thank Royal Rehab Hospital in Australia for their support and knowledge throughout his recovery.

On 8th March 2024, International Women's Day, we were joined by guest speakers, Ruth Hansom, Chef Owner of Hansom Restaurant, and Justine Murphy, Founder and CEO of mymuybueno.   Enjoy this episode as they discuss "what do women really want from the industry and themselves?"

Kris Hall and Cara Houchen from The Burnt Chef Project are joined by guest speakers each week as they discuss headlines which impact our industry! On Friday, 1st March at 9:30am across LinkedIn and Facebook, Kris and Cara were joined by Will Gennard, Managing Director of Talent Hive and Anna Haugh, Owner of Myrtle Restaurant. Talent Hive were the headline sponsor for The Burnt Chef Awards, and both Will and Anna were two of our fantastic judging panel. ⭐ Discussing headlines from recent news, and establishing whether we as an industry pat ourselves on the back as often as we should?

On The Burnt Chef Journal this week, Kris is joined by Dr Sian Edwards, Head of Training and Delivery for Platfform Wellbeing. Sian has a background in psychology and has worked across a number of sectors, including Clinical, Forensic, and Sport Psychology. Her specialism is mental health in performance environments, and her PhD explored the mental health experiences of high-performing athletes and part of Sian's role at Platfform is to use this learning to help change organisational culture and create environments that help people to thrive. Through research, practice, and her own personal experience of mental health challenges, Sian has become a firm believer that our mental health cannot be separated from our social context and she is proud to be part of an organisation that challenges the medical model of mental health. We hope you enjoy this episode as we explore personal wellbeing! Find out more about Platfform Wellbeing here: https://www.platfformwellbeing.com/

This conversation was dominated by Neuro-diversity. Nadine talks about how she manages with it and she suggests ways to cope on a busy schedule. Neurodiversity is a popular term that's used to describe differences in the way people's brains work. The idea is that there's no “correct” way for the brain to work. Instead, there is a wide range of ways that people perceive and respond to the world, and these differences are to be embraced and encouraged. Hospitality is a very busy, hectic sector and particularly if you work backend in the kitchen. So for someone who may have challenges, and may not even know they are neurodiverse, Nadine suggests what can they do and how can they recognise this. British soprano Nadine Benjamin recently made her Royal Opera House debut in 'A new dark age' and her Glyndebourne Festival Opera debut in the title-role 'Luisa Miller'. At English National Opera Nadine's roles have included Clara Porgy & Bess and Mimi. Nadine was made an MBE in the 2021 Queen's Birthday Honours for her work as a soprano and the Founder of Everybody Can! - a mentoring, concert series and professional development programme for creatives. Nadine is currently doing an Executive Arts Innovation MBA with the Global Leaders Institute where she is focussed on the financial sustainability of artists over 35 to retirement.