Podcasts about burnt chef project

Who decides which food stories get told? In Episode 188 of the Walk-In Talk Podcast, Host, Carl welcomes Dalia Colon, Executive Producer and Host of The Zest, the NPR-affiliated food podcast produced by WUSF on the University of South Florida campus. With more than 300 episodes produced, Dalia has helped shape how Florida's food culture is documented through public media. Her work blends journalism, food history, and storytelling, highlighting the chefs, farmers, traditions, and communities that define the state's culinary identity. In the studio kitchen, Chef Michael Collantes, Michelin-starred chef and owner of Soseki Modern Omakase, prepares two dishes while joining the conversation about the relationship between chefs and media. Collantes previously appeared as a guest on The Zest in 2023, making this episode a full-circle moment as the discussion moves from public radio to the Walk-In Talk studio. Together, the conversation explores editorial responsibility, the pace of modern food media, and the shared discipline between journalism and professional kitchens. Because food isn't just content. It's culture, craft, and the stories that shape the industry.   Be sure to follow our journey to the Ny Restaurant Show as we continue bridging the gap between Food Media in the Food Industry B2B space! We'll be at the Javits Center in NYC from 3/8 - 3/10 at booth 1653! Episode Takeaways Public media brings editorial discipline to food storytelling Platforms like NPR prioritize context, credibility, and cultural documentation over trends. Food journalism helps preserve culinary history Coverage can shape how communities and traditions are remembered. The relationship between chefs and media is evolving As visibility grows, chefs and storytellers must navigate responsibility and representation. Standards matter in both kitchens and journalism Whether producing a Michelin-level dish or a public media story, trust is built through consistency and discipline. Florida's food culture is deeper than headlines Regional voices, traditions, and history play a major role in shaping the state's culinary identity. Brand Partners Metro Foodservice Solutions Professional kitchen infrastructure trusted by chefs around the world. https://www.metro.com RAK Porcelain USA Precision-crafted professional tableware designed for high-performance kitchens. https://www.rakporcelain.com Citrus America Premium citrus products supporting chefs and foodservice professionals across the industry. https://www.citrusamerica.com Crab Island Seafood Chef-driven seafood products bringing Gulf Coast flavors to restaurants nationwide. https://crabislandseafood.com Testo North America Industry-leading food safety and measurement technology trusted in professional kitchens. https://www.testo.com/en-US Cause Partners The Burnt Chef Project Advancing mental health awareness and support within the hospitality industry. https://www.theburntchefproject.com Operation BBQ Relief Providing hot meals and disaster relief to communities in need across the United States. https://operationbbqrelief.org Sustainable Supperclub Community-driven dining events supporting food access and nonprofit initiatives. https://sustainablesupperclub.com Trade Show & Industry Event Partners Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open at the NAFEM Show https://www.usculinaryopen.com/about Creative Loafing Tampa Bay Food & Drink coverage and cultural journalism across the Tampa Bay region. https://www.cltampa.com About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and trade-facing impact. Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary-style storytelling, and live trade-show coverage across the United States. The platform serves chefs, operators, distributors, brands, and industry organizations by documenting the people and systems that shape the foodservice world. The Walk-In Talk Podcast consistently holds the #1 Food Podcast position on Apple Charts in the U.S. market, has reached millions of downloads, and was a finalist at the People's Choice Podcast Awards. Walk-In Talk Media has also been recognized for its storytelling at the Central Florida Film Festival and Folkestone Film Festival, with projects listed on IMDb. Walk-In Talk Media is the official podcast and media partner for the New York Restaurant Show, California Restaurant Show, Florida Restaurant Show, Pizza Tomorrow Summit, and the U.S. Culinary Open, and works alongside industry publications like Creative Loafing Tampa Bay to elevate chef voices and food culture. The platform also supports cause-driven organizations including The Burnt Chef Project and Operation BBQ Relief, reinforcing its commitment to the health and sustainability of the hospitality industry.

Most people think the restaurant industry starts in the kitchen. It doesn't. It starts with sourcing. With buying decisions. With what shows up at the back door. This week, Carl sits down with Tony Cuba, Buyer for Halpern's Steak and Seafood in Orlando, alongside Chef Cody Tiner, chef-owner of District South. Tony brings nearly 21 years of distribution experience to the table. From packing product on the warehouse floor to working in outside sales and eventually stepping into buying, he understands sourcing from both sides of the equation. Chef Cody Tiner brings 17 years of scratch-kitchen experience, classical training, Southern roots, and a deep commitment to community-driven hospitality. At District South, he leads a young team, breaks down whole fish and steaks in-house, and builds a neighborhood restaurant centered on quality without pretension. Together, this conversation explores: • How food actually moves from warehouse to dish • What buyers look for before product hits the floor • Why trust between distributor and chef is everything • How sourcing decisions shape menus more than people realize • What the next generation of chefs needs to understand about supply chain This is an inside look at the invisible system that supports every great plate. Because without distribution, there is no industry. And without trust, there is no distribution. Key Takeaways • Distribution is not transactional — it's relational • Great buyers understand kitchen pressure • Scratch kitchens depend heavily on sourcing consistency • Pricing, availability, and quality are constant tension points • Mentorship and next-gen leadership matter at every level of the industry • The supply chain shapes creativity more than most people realize Featured Guests Tony Cuba Buyer – Halpern's Steak and Seafood, Orlando Chef Cody Tiner Chef-Owner – District South Partner Mentions & Links RAK Porcelain USA – Professional tableware used in studio https://www.rakporcelain.com Metro Foodservice Solutions – Workflow and kitchen support partner https://www.metro.com Crab Island Seafood https://crabislandseafood.com Sustainable Supperclub https://sustainablesupper.org/ Operation BBQ Relief https://operationbbqrelief.org/ The Burnt Chef Project https://www.theburntchefproject.com/ Citrus America Citrus America: Perfect Juicers for Any Location Official Trade Show & Competition Partners

This week on the Walk-In Talk Podcast, Chef Ryan Yost joins us in studio after traveling from Western North Carolina to Lakeland for a full production day. Ryan is a chef-manager with Operation Blessing, an international humanitarian organization providing disaster relief through food, clean water, medical care, and rebuilding efforts. His path has taken him from fine dining kitchens to feeding communities in crisis across the U.S., Jamaica, and Ukraine. In this episode, we explore what it means to cook for people who need food, not just want it. We talk about discipline under pressure, humility in service, and how chef-level technique still matters, even when you are cooking with limited resources in disaster zones. Ryan also steps into the studio kitchen to prepare two dishes, bringing the same respect for ingredients and precision he applies in the field. Because for him, whether it is a donated ingredient or a premium protein, it deserves care. This episode continues Walk-In Talk Media's global storytelling expansion. Recently, Frederic Casagrande conducted his first live fire interview in Dubai with Chef Andrew Dickens, further extending the show's reach into international culinary conversations. From disaster zones to global live-fire stages, the mission remains the same — elevate chefs and the impact they create.  This conversation is about purpose, responsibility, and how chefs can use their craft for something bigger than themselves.

This week on the Walk-In Talk Podcast, we step off solid ground and into one of the most demanding kitchens you can run. Chef Thomas Parker, Executive Chef with Manthey Hospitality, joins us on location aboard Craft, a fine-dining cocktail and food river cruise operating in Tampa Bay. Running a restaurant on a moving vessel changes everything. Space is limited. Storage is on land. Service is compressed into a two-hour window. Once the boat leaves the dock, there are no second chances. Chef Parker breaks down how discipline, preparation, leadership, and trust replace shortcuts, and how cooking at this level requires a different kind of calm under pressure. We also talk ambition, sustainability, and what it really takes to build Michelin-level consistency in a non-traditional environment. This episode was filmed on board the ship during a full production day, featuring two dishes prepared for camera and photography.

In September 2025, nine incredible individuals took on one of the world's toughest challenges - climbing Mount Kilimanjaro! To raise funds and awareness for The Burnt Chef Project. But this wasn't just about reaching the summit. It was about why they chose to climb. What The Burnt Chef Project means to them. The physical and mental challenges they faced along the way. And the moments on the mountain that changed them. In this special episode, we sit down some of our nine incredible climbers:  Joe Bentley Greg Popek Ben Taylor Sam Sharples Mica Maurtua Tom Biddle Sophie Clark David Clark Gintare Zdanevicuite (Ginny) Together, we reflect on the experience, the purpose behind the challenge, and the power of community, resilience, and mental health advocacy in hospitality. Most importantly, this episode is a huge thank you and celebration of every single one of these amazing fundraisers who pushed themselves to the limit for a cause close to their hearts. Because this climb was never just about the mountain - it was about the people.

In this powerful episode, Shawn Soole sits down with Kris Hall, co-founder of The Burnt Chef Project — a global initiative dedicated to improving mental health, work culture, and human connection within hospitality. Kris offers candid insight into the systemic challenges faced by teams and leaders alike and actionable frameworks for creating workplaces that nurture people, not just profits.This conversation goes beyond burnout statistics — it explores why hospitality can be hard, how culture fails us, and what it truly takes to build compassion-driven teams that stay and thrive.

Hospitality is unlike any other industry.It gives people purpose, creativity, camaraderie, and a sense of belonging you rarely find anywhere else. Lifelong friendships are formed in kitchens and behind bars. For many, it's a home.But it can also take more than it gives.In this powerful episode of Breaking Bread Birmingham, we sit down with Matt Loughrey, a former career hotelier, now Partnerships Manager at The Burnt Chef Project, to have an open, necessary conversation about mental health in hospitality, and how we can protect the people who make this industry so special.⚠️ Trigger warning: This episode discusses suicide and mental health struggles in hospitality.Matt shares why hospitality attracts such passionate, creative, and diverse people and why that same intensity can sometimes lead to burnout, silence, and crisis. Long hours, pressure-packed services, and a culture of “pushing through” have become normalised, even though they shouldn't be.What makes this episode powerful is its hope.You'll hear:Why hospitality is still one of the most rewarding industries to work inThe hidden mental health challenges many workers quietly carryHow The Burnt Chef Project is changing kitchen culture for the betterWhat The Burnt Chef Project actually does to support chefs, front-of-house teams, and hospitality leadersPractical tools, free training, and real-world support are available right nowHow workplaces can change without losing the magic that makes hospitality what it isWhat leaders, colleagues, and individuals can do to look after each otherThe Burnt Chef Project exists because hospitality matters. Because the people in it matter. And because this industry can be better without losing its soul.This episode isn't about walking away from hospitality; it's about making it sustainable, kinder, and safer for everyone who pours themselves into it.If you work in hospitality, love the industry, or simply want to understand the people behind the plate, this is an episode you need to hear. Because great hospitality starts with healthy people.And nobody should suffer in silence.

Rob Hood joins us for an honest conversation about the realities of modern hospitality. From dish pits in 1988 to executive leadership across Canada, Rob shares the journey that shaped his perspective on what truly matters in this industry.We explore how technology is reshaping hotels—AI at the front desk, robotics in the kitchen, and evolving guest expectations. Rob explains which innovations actually improve the experience and which are just noise.The conversation turns to what real hospitality looks like: the difference you feel when ownership is present, when leaders genuinely care about their people, and when the details matter. Rob shares stories from London and Vancouver that reveal how leadership directly impacts the guest experience.We discuss why authenticity matters more than ever in restaurants, how diners now use their phones to drive demand, and why experience has become the true competitive advantage in a commoditized market.Rob opens up about the Burnt Chef Project and why addressing mental health in hospitality isn't optional anymore. He talks about available resources, what leaders can do to protect their teams, and the collective responsibility we share to create safer, healthier workplaces. We don't shy away from the hard topics—loss, pressure, passion, and the toll this industry can take.This episode delivers direct, actionable insight for anyone leading or working in hotels and restaurants. It's about building better, not just building more.Learn more about the Burnt Chef Project at https://www.theburntchefproject.com/

Rob Hood joins us for an honest conversation about the realities of modern hospitality. From dish pits in 1988 to executive leadership across Canada, Rob shares the journey that shaped his perspective on what truly matters in this industry.We explore how technology is reshaping hotels—AI at the front desk, robotics in the kitchen, and evolving guest expectations. Rob explains which innovations actually improve the experience and which are just noise.The conversation turns to what real hospitality looks like: the difference you feel when ownership is present, when leaders genuinely care about their people, and when the details matter. Rob shares stories from London and Vancouver that reveal how leadership directly impacts the guest experience.We discuss why authenticity matters more than ever in restaurants, how diners now use their phones to drive demand, and why experience has become the true competitive advantage in a commoditized market.Rob opens up about the Burnt Chef Project and why addressing mental health in hospitality isn't optional anymore. He talks about available resources, what leaders can do to protect their teams, and the collective responsibility we share to create safer, healthier workplaces. We don't shy away from the hard topics—loss, pressure, passion, and the toll this industry can take.This episode delivers direct, actionable insight for anyone leading or working in hotels and restaurants. It's about building better, not just building more.Learn more about the Burnt Chef Project at https://www.theburntchefproject.com/

This week, host Tom Zalatnai (@tomzalatnai) talks to special guest Kevin Morrison of Butter Hospitality (@thebutterhospitality) about the lessons he teaches restaurateurs in his coaching program, the challenge of choosing the hard things, and the importance of asking for help before it's too late. Plus, what happens when chicken nuggets, blueberries, and tomato paste go through the Random Meal Generator? Butter Hospitality: https://www.butterhospitality.com/ The Burnt Chef Project: https://www.theburntchefproject.com/ Follow Kevin on LinkedIn: https://www.linkedin.com/in/kevin-morrison-13ab139b/ WHOLE MILK ENJOYER SHIRT: https://podcavern.myspreadshop.ca/whole+milk+enjoyer+no+bad+food-A68505fa8c99f34694e92b43d?productType=812&sellable=XNqjzl4EdrFrpjd11LjD-812-7&appearance=1 MILK FAT GANG SHIRT: https://podcavern.myspreadshop.ca/milk+fat+gang+no+bad+food-A685062077514523c1dbf264e?productType=812&sellable=OL3yzAL2R7iJd9LEyD9y-812-7&appearance=1 Three of Cups Tea! https://www.etsy.com/shop/threeofcupsteas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope.Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his Perfect 200 rub and honest talk about the grind of the competition circuit, marriage on the road, barbecue family and why he still watches every face in the room when people take that first bite. Together, Stan and Tillman dig into why barbecue has such a deep emotional pull, how the barbecue community shows up for each other, and what it means to use food as a vehicle for comfort, connection and service.Key takeaways: • What it takes for Operation BBQ Relief to activate in places like Jamaica and why safety, dignity and cultural respect matter as much as the food. • How a pulled pork sandwich, a parking lot and one stranger's gratitude helped Stan find his “why” and changed how he sees the work forever. • Why competitive barbecue is a family sport for Tillman, how his wife Amy became the real secret weapon, and why the barbecue community feels like a second family. • Simple ways listeners can get involved, from volunteering with OBR at OBR.org to supporting the people doing the cooking in their own communities.About Walk-In Talk Podcast and Walk In Talk Media:Walk-In Talk Podcast is hosted by food industry veteran and storyteller Carl Fiadini, shining a light on the flavor, the hustle and the heart of the industry. Walk-In Talk is the official podcast for the New York, California and Florida Restaurant Shows and the Pizza Tomorrow Summit, and the on-site media partner for the US Culinary Open at the NAFEM Show. Walk In Talk Media is also the North American media platform for The Burnt Chef Project and regularly supports cause driven partners like Operation BBQ Relief and Hogs for the Cause. Recorded at Ibis Images Studios, where food photography comes alive and Carl gets the first bite. Learn more at thewalkintalk.com.Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs. Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

This episode hits home. After 51 years in hospitality, Tom shares how burnout shaped his life and why he's leading The Burnt Chef Project across North America. We talk about mental health in restaurants, leadership, loneliness, and the simple things that help like saying thank you, or texting someone, “You're awesome.”You'll hear real talk about empathy, the pressure to be perfect, and how small acts change everything. Tom's story will make you rethink how you lead your team, take care of yourself, and look at the industry you love.Learn more... https://www.theburntchefproject.com/

This episode hits home. After 51 years in hospitality, Tom shares how burnout shaped his life and why he's leading The Burnt Chef Project across North America. We talk about mental health in restaurants, leadership, loneliness, and the simple things that help like saying thank you, or texting someone, “You're awesome.”You'll hear real talk about empathy, the pressure to be perfect, and how small acts change everything. Tom's story will make you rethink how you lead your team, take care of yourself, and look at the industry you love.Learn more... https://www.theburntchefproject.com/

In this episode of Straight To The Source, host Lucy Allon sits down with hospitality leader Laura Goldberg. As Co-Owner and COO of Hurricane’s Grill and Co-Founder of Women in Cafes and Restaurants, Laura opens up about building inclusive teams, advocating for women in leadership, and her commitment to supporting mental health in the industry through The Burnt Chef Project. Whether you’re a hospitality professional, business owner, or advocate for inclusion, this episode is packed with lessons in resilience, authenticity, and purpose-driven leadership. What you’ll learn: How empathy drives sustainable business growth The realities of running a global restaurant brand Building an inclusive community for women in hospitality The importance of mental health in leadership Why community and connection fuel the future of hospitality Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/ Follow Laura Goldberg and find out more about her growing business group, Hurricane’s Grill Restaurants: Laura Goldberg https://www.instagram.com/laura_g_hurricanesgrill Hurricane’s Grill Restaurants www.hurricanesgrillrestaurants.com.au Discover more about Women in Cafes and Restaurants: https://wcr-connect.com.au/ Learn more about The Burnt Chef Project: https://www.theburntchefproject.com/ Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr Lucy Allon: https://www.linkedin.com/in/lucyallon Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_sourceSee omnystudio.com/listener for privacy information.

Matt Rothwell is a local chef. He is raising awareness of mental heath issues in the hospitality trade by running 500k over 5 days for a charity set up to support those in the industry. Matt has a personal reason for the fundraiser: Running 500km in 5 days not just for the challenge, but for what it represents: resilience, recovery, and redemption. He talks to Jo Gray from the Thomas Lord pub in West Meon, where he works. Its part of the Upham Inns collection of pubs and Matt will be running to those between Southampton, South Harting and Swindon before finishing back at the Thomas Lord. We will be following Matt's progress. If you'd like to sponsor Matt search for sobermattruns on social media. To find out more about the charity visit The Burnt Chef Project website: theburntchefproject.com.See omnystudio.com/listener for privacy information.

Chef Abhi Sukul, the esteemed owner of Lajawab Indian Cuisine, embodies the essence of culinary dedication, having transformed his passion for cooking into a thriving endeavor in St. Petersburg, Florida. Born in Kolkata, a city renowned for its vibrant food culture, Chef Abhi's culinary journey began in his mother's kitchen, where he learned that cooking is an art requiring both patience and passion. In this enlightening discourse, we delve into his remarkable odyssey, from navigating the global hospitality landscape with Marriott to overcoming the adversities posed by the pandemic, which initially threatened to derail his ambitions. Chef Abhi's unwavering spirit led him to rebuild, ultimately establishing Lajawab, where he meticulously crafts dishes that not only reflect the rich tapestry of Indian cuisine but also aim to evoke joy in every guest. Join us as we explore the intersection of tradition and innovation through the lens of a chef who ardently believes that every dish should leave a lasting impression, not merely of satisfaction but of sheer delight.Lajawab - Authentic Indian CuisineLajawab Indian Cuisine (@lajawab4u) • Instagram photos and videosTakeaways: Chef Abhi Sukul emphasizes the significance of patience and passion in culinary arts, which he first learned in his mother's kitchen. The chef's journey from Kolkata to global experiences showcases the universality of hospitality in the culinary field. Chef Sukul's dedication to authentic Indian cuisine is reflected in his meticulous preparation of dishes, such as his signature butter chicken and coconut mushroom curry. The story of overcoming adversity during the pandemic illustrates the resilience of entrepreneurs in the restaurant industry. Abhi Sukul's commitment to mentorship in the culinary arts highlights the importance of passing on knowledge to future generations of chefs. The chef's culinary philosophy centers around the joy of cooking and the profound impact that food can have on people's happiness.

Mental health and work-life balance in the kitchen are of paramount importance within the hospitality industry, and this discussion is poignantly highlighted by our distinguished guests, Chef Ben Goldman and Tom Mitchell from The Burnt Chef Project. Chef Goldman, with his extensive experience across high-volume restaurants and advocacy work, illuminates the pressing need for healthier environments in culinary spaces. Tom Mitchell further expands on this critical dialogue, sharing insights into the mission of The Burnt Chef Project, which aims to foster awareness and provide resources for mental wellness within the sector. The episode delves into the transformative power of community and support systems, encouraging those in the industry to seek help and connect with peers. Listeners can expect an engaging exploration of the challenges faced by culinary professionals and the steps being taken to cultivate a more supportive and sustainable workplace culture.In this enlightening episode of the Walk-In Talk Podcast, the spotlight is cast upon the vital yet often neglected discourse surrounding mental health and work-life balance within the culinary profession. Featuring Chef Ben Goldman, a culinary expert with a trajectory spanning various esteemed kitchens, and Tom Mitchell from the Burnt Chef Project, this episode serves as a compelling exploration of the challenges faced by culinary professionals. Goldman shares his personal narrative, revealing the intense pressures and emotional toll that come with working in high-stakes restaurant environments. He articulates a profound need for a cultural shift in the industry, advocating for increased mental health awareness and support systems to assist chefs in navigating their demanding careers.Mitchell complements Goldman's insights by elaborating on the mission of the Burnt Chef Project, which seeks to establish sustainable kitchens that prioritize mental well-being. He discusses the organization's initiatives aimed at fostering healthier work environments and dispelling the stigma associated with mental health issues. This dialogue underscores the importance of community and shared experiences as pivotal elements in addressing the mental health crisis affecting the hospitality sector. The episode also features a live segment from the California Restaurant Show, highlighting the evolving expectations of guests and the necessity of delivering not just exceptional food, but also profound hospitality experiences.As the conversation unfolds, listeners are presented with actionable advice and resources to help cultivate a supportive and balanced professional life. The episode serves as a clarion call to the culinary community, urging individuals to seek help, engage in open dialogues, and contribute to a culture that values mental health as an integral component of success in the culinary arts. Through their candid discussions, Goldman and Mitchell illuminate the path towards a brighter, more supportive future for the hospitality industry.Takeaways: This episode of the Walk-In Talk Podcast addresses the critical issue of mental health in the hospitality industry, emphasizing the urgent need for open conversations. Chef Ben Goldman shares his journey of recovery and the importance of finding a healthy work-life balance in a high-pressure culinary environment. Tom Mitchell discusses the mission of the Burnt Chef Project, which aims to provide resources for mental health support within the restaurant community. The podcast highlights the significance of community and connection in combating loneliness and substance abuse among hospitality workers. Listeners are encouraged to seek help through initiatives like Ben's Friends, emphasizing the importance of sharing struggles with those who understand. The discussion underlines that changing the culture of the hospitality industry requires...

We're dipping into the archives this week and bringing back a powerful conversation with Simon The Butcher - Former Captain of the GB Butchery Team and owner of Surrey Hills Butcher and Deli. In this episode, Simon talks openly about the reality of long hours, high stress, and the impact this lifestyle has had on his mental and physical health. He also shares his experience with counselling, and we dive into the damaging effect of phrases like “man up” that still echo through the industry today. Although this episode was first recorded some time ago, its message is just as important now. And it's a reminder that The Burnt Chef Project is here to support everyone in hospitality - including butchers - with their wellbeing and mental health.

Hospitality is at a breaking point when it comes to mental health - 76% of managers and 85% of shift workers report symptoms of poor mental health or burnout. In this powerful conclusion to our Fired Up, Not Burnt Out series in partnership with Planday, we dive into the urgent question: how can we spot burnout early and stop it from spiraling? Join host Kris Hall (CEO & Founder, The Burnt Chef Project) alongside Kathryn Wright (Manager of Customer Experience, Planday) and Emma Sanchez (People Manager, Vagabond Wines) as we explore: The early warning signs of burnout and when to take action. The unique risk factors in hospitality and how to manage them. Practical tools from Planday's Manager's Toolkit to build resilience. Real-life stories of recovery and hope from those who've lived it. This episode blends candid conversations, data-backed solutions, and actionable advice to help leaders and teams create mentally healthier workplaces.

Send us a textWhat happens when passion collides with profession? When the daily grind transforms into something you genuinely love doing? This episode answers those questions through the compelling stories of two food industry veterans who took dramatically different paths to find their calling.Meet Danny Saccullo – a journalism major who started washing dishes in Tallahassee to pay rent and eventually worked his way through hotels, hospitals, and banquets before opening his own deli. With Cuban and Italian heritage influencing his menu, Danny shares the unexpected journey that led him to create some of Tampa's most beloved sandwiches, including a controversial take on the Cuban that even this Miami native had to admit was superior. His reflection on self-reliance and the transition from corporate kitchens to entrepreneurship offers valuable insights for anyone considering a career pivot.Alongside him sits Lucas Peters, bar manager at Propagation Whiskey Bar and Kitchen, whose passion for mixology shines through in every pour. From his flaming "Kentucky Burner" bourbon cocktail to his tequila-based "Loco Luca," Lucas breaks down the art and science behind crafting memorable drinking experiences. Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

Send us a textEver wonder what happens when French culinary techniques meet Caribbean flavors in a small Florida town? Chef Elijah Rock is answering that question at Bricks (B-R-I-X) in Port Richey, where he's crafting accessible fine dining while embracing first-time fatherhood.The journey from Vermont to Florida's Gulf Coast has been transformative for Chef Rock, who brings a strong French foundation to his new coastal home. His standout dishes—sugar-brined pork chops with house-made Caribbean sauce and U10 scallops with smoked tomato emulsion and creamed corn—showcase his talent for elevating familiar ingredients through technique without intimidating price points.What sets Chef Rock apart is his commitment to reshaping kitchen culture. Rejecting the hostile environments that once defined the industry, he's building a space where creativity thrives through respect and collaboration. This approach also guides his parenting, as he and his wife (who serves and tends bar at Bricks) build a balanced family life around their shared love for hospitality.Chef Rock's vision goes beyond Port Richey—he's eager to bring Tampa to Bricks through collab dinners and food festivals. His goal isn't just success—it's creating something his daughter will be proud of.Follow Chef Elijah Rock on Instagram @chefelijah.rock and visit Bricks in Port Richey, where high-end ingredients meet neighborhood prices in a dining experience redefining coastal Florida cuisine.Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

Send us a textIn this powerful episode of the Walk-In Talk Podcast, Carl Fiadini is joined by two dynamic women reshaping the hospitality industry from the inside out.Colleen Silk, founder of Hospitality Bites Media and North American Director of The Burnt Chef Project, opens up about mental health, motherhood, and how storytelling became her path to healing and advocacy. Plus—breaking news—Hospitality Bites is now officially part of the Walk-In Talk Media family!Also in studio, Chef Ciji Castro of Domestic Gourmet brings the flavor and the feels with dishes rooted in her Puerto Rican and Cuban-American heritage—including a modern take on the classic Elena Ruz and ancestral pasteles.Together, they unpack industry burnout, postpartum struggles, invisible illness, and how empathy, media, and honest conversation are changing the game.Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

Send us a textThe heart of the culinary industry isn't found in offices or award ceremonies – it's at the stove. Chef Brent Weathers proves this with every dish he creates and every truth bomb he drops in this refreshingly honest conversation about what really happens behind kitchen doors.Unlike many of his contemporaries who chase titles and management roles, Brent deliberately chose a different path. By remaining "titleless," he gained something far more valuable: direct mentorship from renowned chefs, opportunities to travel for pop-ups and restaurant openings, and the freedom to focus purely on craft. "I'm literally living my dream," Brent shares, explaining how his happiness comes from cooking rather than administrative duties.Through his social media series "Brentflix" and "Massaclass," Brent exposes the dysfunction that plagues professional kitchens – from improper food storage to careless handling practices. His unflinching documentation serves a crucial purpose: showing aspiring chefs the unvarnished reality of an industry often glamorized by television.  Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

Send us a textHow do you blend passion and business in the food industry? Paul Pedrow has mastered this combination through his remarkable journey from a high school pizza shop employee to a key executive at Restaurant Events LLC, where he now leads major industry trade showIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Auto Citrus Slicer Streamlines Prep Boost efficiency and cut waste with SupraCut's automated citrus slicer for streamlined prep.Metro ShelvingThe industry leader in organization and efficiencyCured Lamb Loin by Aussie Select Fully cooked, pasture-raised Australian lamb. Agave rosemary, tikka masala, & more: Aussieselect.comCrab Island Seafood Co: Quality Dips Check out Crab Island Seafood Company @crab-island-seafood-dip.com & order yours today!Peninsula Foodservice: The Best Beef!Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for ChefsDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

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.

On this episode, Ragnar speaks with Kris Hall, CEO and founder of The Burnt Chef Project. Having faced his own mental health challenges throughout his career, Kris launched The Burnt Chef Project in 2019 to tackle the stigma around mental health in the industry. What began as a black-and-white photography campaign offering raw glimpses into the lives of hospitality professionals has since grown into a global movement of support spanning over 180 countries.Today, The Burnt Chef Project is a globally recognized non-profit that raises awareness, provides training, and offers market-leading support for mental health issues within the hospitality industry. Tune in to learn how Kris advocates for building more compassionate, resilient workplaces, and how we can all play a part in supporting mental health across the culinary world.World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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.

Send us a textIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

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!    

Send us a textChef Imrun Texeira takes us on a powerful journey through the intense world of professional kitchens, from his humble beginnings as a 14-year-old dishwasher to competing on Top Chef Canada and staging at the world-renowned Noma restaurant. With remarkable candor, he reveals how his multicultural heritage—blending Northern Indian, East African, British, and Canadian influences—shaped his unique culinary perspective and created a distinctive palate that sets his food apart.The conversation takes a profound turn as Imrun shares his personal struggles during the pandemic, a period that stripped away his direction and livelihood but ultimately led him to discover the Burnt Chef Project. Now serving as an ambassador for this vital mental health initiative, he speaks passionately about breaking the stigma surrounding mental health in culinary spaces and creating sustainable work environments where chefs can thrive both professionally and personally.Joined by Walk-In Talk Culinary Contributor, Chef Kevin Raspberry, who brings his own perspective on industry challenges, the discussion explores the delicate balance between maintaining the high standards and work ethic essential to culinary excellence while eliminating toxic behaviors that have historically plagued restaurant kitchens. Their authentic dialogue offers rare insight into how the next generation of culinary professionals can approach their careers with both passion and boundaries.Whether you're a professional chef, home cook, or simply someone who appreciates food culture, this episode delivers valuable wisdom about resilience, cultural identity through food, and the critical importance of prioritizing mental wellbeing iIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

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.

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. 

Chef Dayan started his culinary journey at fourteen, from Heston in London to the Press Club in Melbourne, he now heads up the creative team at Palette, HOTA, Gold Coast and is an ambassador for the Burnt Chef Project an initiative that tackles mental health stigma in hospitality, world wide.

We speak to founder of The Burnt Chef Project, Kris Hall who's provides mental health support to professionals in F&B. Looking ahead to World Oyster Day we speak to Dibba Bay, the first shellfish farm in the Middle East about the growing demand for oysters. Plus, we speak to celebrity masterchef judge Ajay Chopra who just opened his first Indian restaurant in Dubai. And, food writer Courtney Brandt joins us to go through some of the latest food trends like french fries on ice cream. Finally, we speak to Abdulla Al-Janahi - a 17 year old Emirati chef taking the BBQ world by storm. See omnystudio.com/listener for privacy information.

Actress Jennifer Aniston has responded to comments made by US Senator JD Vance in 2021, who said women who haven't given birth like Kamala Harris are, "childless cat ladies who are miserable at their own lives”, but there's also a study that revealed a huge shift in societal norms, indicating that one in every four adults is likely to remain single for life – and we speak with one – Bella DePaulo joins us live from California; she is the author of Single at Heart: The Power, Freedom, and Heart-Filling Joy of Single Life. We also get the perspective of a man who with his wife choose to be child-free Hospitality workers across the UK are experiencing an unprecedented rise in mental health struggles, according to a survey by Hospitality Action. We discuss this with the Global CEO of Atelier House Hospitality Panchali Mahendra, Lina Yousif, Head of People and Culture at Media One Hotel and Chef Junior Nadje. And we look at travel and spending. What are the ways to avoid doom spending? Finance Coach Jay Tolentino joins us and Travel Counsellor Pamela gives us tips on how to avoid getting scammed when travelling.See omnystudio.com/listener for privacy information.

In this episode of the Alchemist Lounge Podcast, Alex Atwood delves deep with Kris Hall, founder of the Burnt Chef Project, into the critical issue of mental health in the hospitality industry. Discover how what started as a photography campaign has transformed into a global movement aimed at breaking the stigma around mental health among hospitality professionals. Kris shares insights into the challenges faced by workers and how the Burnt Chef Project is paving the way for a healthier, more supportive work environment. Join us as we uncover the realities of mental health in hospitality, the transformative journey of the Burnt Chef Project, and the steps we can all take towards fostering a workplace where mental well-being is as valued as physical health. Don't miss this vital conversation. Tune in to learn, reflect, and be part of the change towards better mental health in the workplace. Listen to the full episode now and join the movement towards a healthier, happier hospitality industry. In this episode, you will hear: 01:12 - Kris Hall's introduction and the origins of The Burnt Chef Project. 02:05 - Kris's background and how it influenced the start of the project. 09:38 - Discussion on the perception of success and the importance of mental well-being. 11:18 - Kris shares his personal journey of recovery and self-discovery. 15:15 - The global expansion of The Burnt Chef Project during the COVID-19 pandemic. 17:27 - Strategies and solutions offered by The Burnt Chef Project to support mental health in the hospitality industry. 23:26 - The evolution of The Burnt Chef Project into a comprehensive platform for mental health awareness and support. 27:14 - Personal challenges Kris faces in leading the project and maintaining his own mental health. 33:47 - The role of business owners in supporting employee mental health and creating a positive work environment. 36:38 - Kris's plans for self-care and maintaining mental well-being amid the project's demands. 41:26 - Closing thoughts on the importance of simple measures for mental health and a reminder for self-care. Subscribe and Review Have you subscribed to our podcast? We'd love for you to subscribe if you haven't yet.  We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. CONNECT with Kris Hall Website: https://www.theburntchefproject.com/ LinkedIn: https://www.linkedin.com/in/krishall1/ Instagram: https://www.instagram.com/theburntchefproject/ Facebook: https://www.facebook.com/Theburntchefproject/ Youtube: https://www.youtube.com/@theburntchefproject8476  CONNECT WITH US Website: https://alexatwood.co/  Podcast: https://podcasts.apple.com/us/podcast/the-alchemist-lounge/id1552229674  Twitter: https://twitter.com/alexatwood/  Instagram: https://www.instagram.com/alexatwood_coaching/ Facebook: https://facebook.com/alexatwood.coaching P.S. Like content like this? Join my newsletter! https://fierce-author-7032.ck.page/a7a68aca9f  

Scot Turner, the Chief Ambassador at The Burnt Chef Project and the founder of Auden Hospitality, draws from his 20 years of experience in the food and beverage industry within the hotel space to share insights on local marketing strategies to create raving fans in your local community.In this episode, you'll learn: Why tailoring marketing strategies to specific locations can revolutionize your outreach.The art of building and maintaining loyal fans in your local community.The potential of LinkedIn in your B2B marketing endeavors.Tips for using TikTok in personal branding and boosting audience interaction.How to take user-created content in your local marketing campaigns.Resources:Follow Scot Turner on LinkedIn or TikTok.Learn more about Auden Hospitality and how they help food and beverage entrepreneurs succeed.Check out The Burnt Chef Project — a community to burn away the stigma surrounding mental health within hospitality.Zack Oates from Ovation: check out his webinar “Leveraging the power of a local growth flywheel“.Shawn Walchef: Follow him on LinkedIn and watch his recent podcast episode.Follow Troy Hooper on LinkedIn.Consider following Rev Ciancio on LinkedIn.Follow all the great content of Dominique Ansel.

In today's episode, we have a special guest, Kris Hall from The Burnt Chef Project. Join us as we uncover the personal journey behind The Burnt Chef Project and the defining moment that sparked Kris's action. We'll delve into the unique initiative that aims to eradicate mental health stigma in the hospitality industry and discover the driving passion behind Kris's dedication. Learn how Kris's firsthand experiences in the industry have shaped The Burnt Chef Project's approach and hear powerful stories that have reaffirmed his commitment to this cause. Plus, Kris provides invaluable advice for those struggling with mental health issues in the hospitality industry, offering guidance on finding support within their community. Don't miss this insightful episode as we explore the transformative impact of The Burnt Chef Project with Kris Hall. Stay tuned for more engaging conversations on The Daily Restaurant Podcast Show!

Join our mail list here for exclusive content here: https://ryanhartley.us19.list-manage.com/subscribe?u=3cc0124ac4ef75ad729bdb5b3&id=bd065a3c5a Sign up for our Akira here: https://abty.co.uk/akira On episode 215 I am joined by entrepreneur and keynote speaker Kris Hall. Kris is the CEO and Founder of The Burnt Chef Project which was established in May 2019 with the sole intention of eradicating mental health stigma within hospitality. The Burnt Chef Project is a globally recognised not-for-profit Social Enterprise and are fully committed to making the hospitality profession healthier and more sustainable by focussing on people's wellbeing first. The Burnt Chef Project fundraise, sell merchandise and deliver market-leading wellbeing courses to pay for free education, support and awareness to the global hospitality community. Read more about the project here: https://www.theburntchefproject.com/ In this episode you will hear: 04:00 Kris' healing and self-discovery journey 10:00 you should be more like… 14:00 the reason behind ‘The Burnt Chef Project' 17:30 hospitality is a people business 21:30 it takes time to change a culture 27:30 partnering with Thrive wellbeing App 37:00 assembling hope 41:00 a new wave of emotionally intelligent leaders 45:00 social impact so far 50:30 building empathic teams 55:00 Laser Tag Somerset 57:30 a force greater than I 01:00:30 Kris' Heartprint 01:04:00 manipulating the market 1:07:00 Kris' final thought Please do subscribe, leave a little review, and share it with someone you wish to inspire too. Always love Ryan Connect with Kris Website: https://www.theburntchefproject.com/ https://www.laserassaultsomerset.co.uk/ Twitter: http://www.twitter.com/burnt_chef IG: http://www.instagram.com/theburntchefproject LinkedIn: https://www.linkedin.com/in/krishall1/ Connect with Always Better than Yesterday Website: https://abty.co.uk/ Instagram: https://www.instagram.com/alwaysbetterthanyesterdayuk/ LinkedIn: https://www.linkedin.com/company/abty/ Facebook Community: https://www.facebook.com/groups/weareabty This podcast is sponsored by MattMedia Online Marketing, an independent agency who specialise in content marketing helping business owners get their message seen by the right audience. If you want to get your business seen through the power of social media, head to https://mattmedia.online/ Please email your questions and comments to podcast@abty.co.uk

Chef Imrun Texeira is the chef and owner of Wanderlust, a personal chef service based in Toronto, Canada focused on blind tasting menus. Whether you currently have a personal chef business, want to start one, or are any type of culinary entrepreneur, this episode is packed with valuable tips on growing a food business.Imrun's worked in some of the world's best and most influential restaurants, including Noma in Copenhagen. Most recently, he was named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada, and as a rising talent in North America by The Art of Plating. He was a semi-finalist on the Food Network's Top Chef Canada Season 8, and a finalist on the Food Network's Chopped Canada Season 3. Imrun's culinary style is often referred to as 'New Canadian Cuisine' as he showcases local produce, foraged ingredients and blends them with flavors and tecniques from around the world.On the show, we talk about positioning your business and how to stand out from your competitors. We discuss pricing your service, staffing considerations, and customer interactions. Also, Imrun is an ambassador for The Burnt Chef Project, so I asked him to explain what that is, which led to a bigger discussion about mental health and the state of mental health services today. And I wanted to talk about how he plans and markets his menus. Imrun offers either five or ten-course blind diners. That means that the customers don't know what they'll be dining on before he serves it. I'm not sure I'm ready to try that with my business yet. I have some challenges just getting people to order some of the more interesting items from a selection menu. For those with personal chef businesses, do you do this? Let me know because I'm interested. As always, you can hit me up on Instagram @chefswithoutrestaurants. My DMs are open.IMRUN TEXEIRAImrun's InstagramImrun's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Hospitality being a tough industry to work in, is nothing new. That is the way that it always has been and, likely, always will be - but that doesn't mean that we have to struggle through. In the first instance, there are ways we can make it easier for ourselves and our employees. Secondly, we can also help our people deal with what we can't mitigate - making it easier for them. Join Andy in this conversation with Kris Hall, founder of The Burnt Chef Project as they discuss the realities of mental health in hospitality and how they are working to help owners and employees better deal with the pressures of working in the hospitality industry. Partners Thank you for supporting our sponsors at The Cafe Hustle Podcast! Our title sponsor is RotaCloud: Find out how you can transform your people management and give your management team practical insights into labour cost over at RotaCloud.com.​ Espressly.co: In a digital age, it is important to have branded mobile assets. Get a custom-branded mobile ordering and loyalty app for your business over at Espressly.co.​ Hustle Together Online Community Go to thecafehustle.com/together to join the waitlist and have the opportunity to be one of our first 150 Founding Members. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kris Hall is an entrepreneur, keynote Speaker, stress reduction and cultural change expert, mental health campaigner and the founder of The Burnt Chef Project, a non-profit business tackling mental heath issues in the hospitality industry.This was such an organic conversation that touched on many points, such as backing yourself, following your gut, having a strong mindset and finding purpose. You can learn more here: https://www.theburntchefproject.com/...Thanks for listening! We would love your support so we can keep growing this show! Please sign up to nickbracks.com to receive a free chapter of my book. We would love you to subscribe, review, share and comment on the podcast to help us make a difference!The Move Your Mind book & Audiobook is now Available in stories Australia wide and online globally! You can find free chapters & order here: Move Your Mind Book or on my site: nickbracks.comYou can also sign up to our new Move Your Mind community group here: moveyourmind.me or here: Move Your Mind Community We have also relaunched underBRACKS with $1 from every pair going towards mental health. You can find them here: www.underbracks.comYou can find all of the other links here: https://linktr.ee/moveyourmind Hosted on Acast. See acast.com/privacy for more information.

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.

Lara Norman Arquero is a young and passionate cook from Ibiza, Spain. She was culinarily mesmerised since she was a toddler, when she would spend most of her time in the kitchen with her mother. She lived in Galicia for a few years, where she found herself truly connected to nature's gifts: the beautiful seafood and the freshest ingredients that the North of Spain has to offer.Lara cooks with her heart and soul, which she believes are the main ingredients to success. She began to pursue her culinary journey at the age of fourteen. From working in modest cafes, restaurants, bakeries and ice cream parlours, it was a combination of wide eyes, discipline and curiosity that led her to work alongside some of the world's most prestigious chefs and at restaurant venues that she had always admired. Such as The Ritz London, where she joined John Williams' brigade, Hide restaurant by Ollie Dabbous and the two-Michelin starred Claude Bosi at Bibendum. Following the current world situation, Lara began working as a private chef for clients across the UK, as well as offering international bespoke services. She teamed up with a bunch of adrenaline junkies, including hardworking Michelin-star trained chefs, bartenders and sommeliers to offer you a ride of the senses through the palate... and so Euphoria was born. Lara is also an ambassador for the Burnt Chef Project. Launched in May 2019 it was setup with the sole intention of eradicating mental health stigma within hospitalityYou can find out more about Lara here:https://www.euphoriabylaranorman.com/about...Thanks for listening! We would love your support so we can keep growing this show! Please sign up to nickbracks.com to receive a free chapter of my book. We would love you to subscribe, review, share and comment on the podcast to help us make a difference!The Move Your Mind book & Audiobook is now Available in stories Australia wide and online globally! You can find free chapters & order here: Move Your Mind Book or on my site: nickbracks.comYou can also sign up to our new Move Your Mind community group here: moveyourmind.me or here: Move Your Mind Community You can find all of the other links here: https://linktr.ee/moveyourmind Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

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

Today, Philippa speaks with Halima who has spent the last 20 years travelling the world cooking for some of the wealthiest families in the world. She, like many of us, were affected by the pandemic but has now found herself as a Chief Ambassador for The Burnt Chef, a mental health support project that she is incredibly passionate about. Within the hospitality industry, 4 out of 5 professionals report having experienced at least one mental health issue during their career. They are fully committed to making the hospitality professional healthier and more sustainable by focussing on people's wellbeing first. Halima discussed what is available to anyone suffering – from a 24/7 support service to wellbeing apps, to training to HR support….all of this is accessible for FREE. Employers need to treat their staff well, they need to ensure they are not overworked, that they are fed well, they have enough work/life balance, that they are supported and nurtured within the roles and that they have a healthy and happy work environment. The Burnt Chef team are here to spread this message and ultimately protect the hospitality industry and all that those working in it.

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)