Podcasts about burnt chef project

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. 

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with his good friend Kris Hall from The Burnt Chef Project about well-being in the hospitality industry and why the new workforce are driving change. To learn more about Kris follow him on LinkedIn https://www.linkedin.com/in/krishall1/ To learn about The Burnt Chef Project - check out the website, which includes the free resources discussed during the show... https://www.theburntchefproject.com/ Follow The Burnt Chef Project on Instagram https://www.instagram.com/theburntchefproject?igsh=MWdxNm1mYjNraTh1MQ== ------------------------------------------------ Hospitality Huddles is brought to you by Auden Hospitality. Rewriting the rules of hotel F&B. If you would like to embrace a different mindset, check out our website www.audenhospitality.com

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

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

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

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

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

Celia Gaze, founder of The Wellbeing Farm, shares her journey of creating a unique and sustainable hospitality venue. She discusses the challenges of the hospitality industry, her background in the NHS, and the impact of stress and burnout. Celia explains how she transformed a rundown farm into The Wellbeing Farm and the importance of the B Corp movement in the industry. The Wellbeing Farm offers weddings, corporate events, and parties, with a focus on sustainability and community engagement. Celia discusses the importance of sustainability in the hospitality industry and the need for businesses to be more ethical and meaningful. She emphasises the need for improved working conditions for hospitality workers and highlights the Burnt Chef Project, which aims to address the challenges faced by workers in the industry. Celia also shares her journey to becoming a B Corp and the positive impact it has had on her business. She discusses the implementation of sustainable practices, such as waste management and sourcing local products. Celia advocates for the Better Business Act and calls for businesses to prioritize the well-being of staff, the community, and the planet. She encourages individuals with radical ideas to start small, seek advice, and test their ideas before fully committing. Takeaways: The hospitality industry is facing challenges in terms of worker shortages and the need for reform. Stress and burnout are prevalent in the industry, and it is important to prioritise well-being and work-life balance. Creating a sustainable and unique hospitality venue requires resilience, creativity, and a commitment to making a positive impact. The B Corp movement provides a framework for businesses to prioritise sustainability, community engagement, and ethical practices. Sustainability in the hospitality industry encompasses the well-being of people, finances, and the community. Improving working conditions in hospitality is crucial, and businesses should prioritise the well-being of their staff. Becoming a B Corp can have a positive impact on a business and its sustainability efforts. Implementing sustainable practices, such as waste management and sourcing local products, can contribute to a more ethical and meaningful business. The Better Business Act is an important step towards transforming society and encouraging businesses to prioritise the well-being of staff, the community, and the planet. Individuals with radical ideas should start small, seek advice, and test their ideas before fully committing. Celia on linkedin: https://www.linkedin.com/in/celiagaze/ Visit: https://thewellbeingfarm.co.uk/ Rob on linkedin: https://www.linkedin.com/in/rob-warren/ Want to appear? Email podcast@standingongiants.com

I am thrilled to announce the latest episode of the Tech On Toast podcast is now live, and it's a must-listen for anyone in the hospitality industry. In this episode, we dive into the crucial topic of shift patterns and retention in the industry, featuring insightful discussions with industry experts Rebecca Billingsley from Planday and Kris Hall, the founder of the Burnt Chef Project. Here are three key takeaways from this enlightening episode: Mental Health Awareness and Support: The episode sheds light on the alarming statistic that 85% of hospitality employees have experienced symptoms of poor mental health in the past year. Kris from the Burnt Chef Project emphasizes the importance of initiating conversations around mental health and providing resources for support to prevent crises. Advanced Shift Planning: Rebekah from Plan Day highlights the impact of advanced shift planning on employee retention. By planning schedules weeks in advance and incorporating employee preferences, businesses can create a more conducive work-life balance for their staff, leading to increased productivity and reduced turnover rates. Innovative Industry Practices: The episode showcases examples of industry leaders like Luke Holder at Limewood Hotel and The Ninth, who have implemented forward-thinking strategies such as three-month rota planning and labor redeployment to enhance operational efficiency and employee satisfaction. This episode serves as a wake-up call for the industry to prioritise employee well-being, embrace modern shift planning practices, and adopt innovative approaches to workforce management. Don't miss out on these valuable insights! Tune in to the full episode on the Tech On Toast podcast to learn more about revolutionising shift patterns and retention in the hospitality sector. #TechOnToast #HospitalityIndustry #EmployeeWellbeing #ShiftPlanning #RetentionStrategies

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

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

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

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

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  

Kris Hall, Michelle Righini and Adam Simmonds discuss drug misuse in hospitality - the openness in which drugs are used to excess, the acceptance, the ‘rock and roll' image of the chef and the dangerous culture that these attitudes over time has created. Adam recently shared his own experiences of drug addiction on Shell's podcast We Recover Loudly and it became the most downloaded episode of season one, hitting home the importance of sharing our stories as they help others who may be suffering in silence. Shell also highlights ways we can support team members who are in trouble, linking to the excellent work she currently does with The Burnt Chef Project as well as announcing her new training modules you can now book on alcohol and drug addiction safeguarding through The Burnt Chef Project. Originally recorded live on LinkedIn on Wednesday 1st November.

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.

Another episode from the archives, of when Kris Hall was joined by Christopher Follari, former Global Director of Culinary for Sodexo, and now Culinary Director for Good Eating Company (US) and has since become a US based Ambassador for The Burnt Chef Project.    Christopher has worked in hospitality since the age of 15, starting off as a busboy and dishwasher. Over the years he has held positions from Executive Chef to Global Director of Culinary. During this time, he has had his share of challenges with burnout due to the daily stress and everything that comes with the pressure of leading culinary teams. One of the keys to overcoming these challenges has been a healthy lifestyle which includes healthy eating, exercise, the elimination of alcohol and staying connected with like minded people.   A conversation with some insights you may find interesting!  

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Kris Hall, founder of the London-England based Burnt Chef Project and Imrun Texeira, chef and Canadian ambassador of the project. The two speak about the impressive growth of this important movement that aims to tackle the stigma of mental health within the global hospitality industry, while improving the industry and the health of those that work within it.

This week Kris is joined by Anita Guru. Kris first met Anita on this podcast, and have both since been judges for the This Can Happen global awards, which is a mental health awards initiative designed to recognise those who are doing fantastic things in the field of mental health and well-being. This conversation was a learning curve for Kris, as Anita discusses her studies in Psychology. She is also a passionate advocate for eradicating mental health stigma, and raising awareness for mental health, mental illness and accessing support. Anita talks openly about her experience of being an inpatient, and experiencing complex PTSD, and how this has impacted her, and how she has recovered. Anita touches on her experiences of grief, infertility and trauma which led to the deterioration of her mental health.   Since this podcast, Anita has joined The Burnt Chef Project as a Mental Health Trainer, and continues to support others on their journey.   Thank you Anita for sparking a conversation that will hopefully support others through their own experiences, or those hoping to expand their knowledge.   Check out Anita's website here  https://www.anitagurumindcoach.com/  Find her on Instagram here https://www.instagram.com/_themindcoach_

It's the fourth episode of Season 6 of the Art of Brilliance Podcast! In this episode, Andy chats to Burnt Chef founder, Kris Hall. In this heartfelt episode, Andy and Kris talk about the origins of the project, which emerged from Kris' personal experience with mental illness and his observations of the unique challenges faced by those in the hospitality industry. What started as a photography campaign has now transformed into a global movement, providing awareness, support, and training for mental health in the hospitality sector. With their innovative approach and growing success, the Burnt Chef Project is serving up a much-needed recipe for positive change in an industry that has long overlooked mental wellbeing. Season 6 podcast episodes are available to listen to on Apple Podcasts, Spotify, Google Podcasts, Audible and probably even more places… but this season, you can now WATCH our podcasts (Vodcasts?!), if that sort of thing floats your boat. Our podcast videos will be available on our website, on our Youtube channel and on Spotify. Any thoughts or questions about the podcast? We'd love to hear your questions or feedback, just email podcasts@artofbrilliance.co.uk. Thanks for listening (or watching!)

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!

Introducing Bella Patterson! Bella reached out to The Burnt Chef Project via social media, as she wanted to talk about some of her experiences from a private cheffing background. Bella has shared an up to date example that she had of working in private hospitality and the impact that had on her. Kris and Bella had an open discussion about ways in which it could be done differently and whether or not she would continue to do it. For anyone who is currently in the private hospitality sector, this episode is for you - and if you aren't in the private hospitality sector, there is definitely still some valuable insights.

Alan Tompkins is an ambassador for the Burnt Chef Project, an organisation that seeks to highlight mental health within the hospitality industry. This is a huge topic and timely to talk about. Four out of five hospo workers say they have encountered mental health challenges while working in the industry, but a whopping 47 % say they would not speak up about it. This gulf is something Alan and his colleagues at the Burnt Chef Project want to address. You can hear Alan in person when he speaks on the panel at Mo-Hospo, an event on 8 may at Hope Street Radio where he will join Movember ambassador's Sebastian Pasinetti, Anthony Power and guests for a panel discussion around Men's Mental Health within the industry.

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

In this edition of Recruiting in Hospitality, we look back at some of the great conversations we've had over the past year and reflect back on some of the conversations we have had with hospitality leaders. We hear from Catrina Pengelley, The Nerdy Hotelier and Kris Hall, founder of the Burnt Chef Project. We also catch up with the General Manager of The Royal Lancaster Hotel, Sally Beck and Jon Dawson from The Lore Horel Group. They share with us the lessons they have learnt about hospitality recruitment in a post-lockdown world and ideas employers need to consider moving forward.   Follow us on LinkedIn, Twitter, Instagram and Facebook: @catererdotcom

In a slight change to our usual episodes - CEO/Founder of the Burnt Chef Project wishes our loyal listeners a Merry Christmas and takes the opportunity to share a mindfulness audio track that he has found useful over the last year.    It's a busy time of the year and often our senses can get overloaded. Hopefully this short 5 minute audio track will help you feel grounded and guide you into a calmer space. The clip starts at 1 minute 24 seconds.   Thank you for your continued support over 2022 and we look forward to providing you with more stigma busting content in 2023.   Thank you to Psychology Tools for the audio clip.

This weeks episode sees the first from our guest host series. Hulya interviews...   Hulya is a Burnt Chef Project Ambassador and has over 20 years hospitality experience as a professional chef, teacher, mentor, apprenticeship leader, business owner, consultant and coach. Hulya has joined The Burnt Chef Journal as a guest host to launch her 6 episode mini-series focussed on speaking with guests who can delve deeper into mental health and wellbeing.   Hulya's guest this week is Paula Gardner who is a psychotherapist and counsellor using The Human Givens approach. The Human Givens is all about making sure that every one of us gets our emotional needs met, making it a wonderful foundation for building great teams and workplaces. It's also a strong part of making sure that we raise your profile in a way that suits you, and fulfil your needs.    The Human Givens approach is actually one of the original pieces of inspiration that Founder Kris Hall researched when he looked to start The Burnt Chef Project so this episode is definitely not to be missed!   If you wanted to learn more about the Human Givens approach, Paula or Hulya please see the links below as well as FREE access to the Human Givens Emotional Needs Audit.   Thanks Hulya - looking forward to next weeks episode!      The Emotional Needs Audit (hgi.org.uk) Paula Gardner - Visibility Coaching (scarletthinking.com) Hulya Erdal - Coaching Female Professionals & Leaders - The Recipe for Life

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

Mental health is hard to talk about in any setting. But especially in the hospitality industry. In a recent survey of 1273 hospitality professionals, 8 out of 10 respondents had experienced mental health issues during their career and 46% would not feel comfortable talk about their health concerns with their colleagues. So how do we address this looming crisis? Enter the The Burnt Chef Project. Launched in May of 2019, The Burnt Chef project was set up with the sole intention of eradicating the mental health stigma in the hospitality industry. Knowing how important this need is, Aaron talks with David Thornton, the lead Ambassador for The Burnt Chef Project in the United States. They talk about David's mental health journey, the mission behind The Burnt Chef Project, and how invaluable it is to address mental health in the hospitality industry. Starting in the hospitality industry 24 years ago in a small brewing company in Wasilla, Alaska at age 14, David Thornton found his passion for the industry. He attended the Scottsdale Culinary Institute Le Cordon Bleu, where he received an Associate's Degree in the culinary arts. He is a Pro Chef mentor through The Culinary Institute of America and instructs any chance he can at Christian Culinary Academy in Cannon Beach, Oregon. I currently live in Washington and have spent time traveling throughout the Pacific Northwest looking for adventure, places to forage and promoting the beauty of our unique cuisine. Myguests, in many sectors of our industry, have enjoyed the bounty of this seasonal, fresh approach to menu planning. My most uncommon work experience was 400 miles north of the Arctic Circle, serving 1,800 meals a day. Like many Hospitality workers, he has struggled with mental health. As the ambassador for Burnt Chefs in the USA his goal is to work to ensure there is always a safe space to talk and work through the mental struggles we face in our industry. If you need help with your mental health or need to speak to someone, you can text 'HOME' to 741741, or visit https://www.theburntchefproject.com/helpandsupport for additional resources. Tips From Trestle is a podcast focused on discussion about senior living food & hospitality. Hosted by Trestle Hospitality Concepts Founder & CEO Aaron Fish, he shares his thoughts, musings and discussions about the food & beverage operations, trends and happenings in the senior living industry. To support the podcast, click here: https://anchor.fm/tips-from-trestle/support Additional Links: Aaron Fish: www.linkedin.com/in/aaronfish Trestle Hospitality Concepts: www.trestlehospitalityconcepts.com David Thornton: https://www.linkedin.com/in/chef-david-thornton/ The Burnt Chef Project: https://www.theburntchefproject.com/ --- Support this podcast: https://anchor.fm/tips-from-trestle/support

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.

In this special episode recorded LIVE at Commercial Kitchen and Catering Show in September 2022, we discuss company culture which has never been such a hotly discussed topic as it is now. We receive no training on it, you can't easily measure it, and yet it can make or break a successful team and business. Join Cara Houchen and Kris Hall from The Burnt Chef Project and their incredible panel of Anna Haugh, Taylor Bonnyman and Robin Gill as they talk about the challenges and successes when it comes to changing cultures within the kitchen environment.

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.

My guest this week is CEO of The Burnt Chef Project Kris Hall, a not-for-profit mental health charity for the hospitality & catering industry. Topics Setting up the charity in 2019. The many resources & services online available on The Burnt Chef platform. "His victory over mental illness!" The International ambassador scheme for individuals to spread the message. What Kris enjoys doing in his spare time. And so much more!! Learn more about your ad choices. Visit megaphone.fm/adchoices

Great conversation with Kris Hall, who is the founder of the Burnt Chef Project, talking about the mental health issues of many people in the Hospitality Industry.   It doesn't need to be how it has been in the past.  There is focus now more than ever to change the culture and stresses in the industry.   

Chef Imrun Texeira has worked in some of the world's best and most influential restaurants, including 3 Michelin Starred Noma in Copenhagen. Most recently, he has been 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.   Imrun 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. In 2019, he was a regional finalist in the Hawksworth Young Chef Competition. Chef Texeira was also nominated for the Premier's Awards: Most Successful Recent Graduate in 2016, which celebrates Ontario's outstanding college graduates.   Imrun's culinary style can be defined as 'New Canadian Cuisine' as he showcases local produce, foraged ingredients and blends them with flavours and techniques from around the world. This is a true homage to the ever-evolving multicultural food scene in Canada.   Chef Texeira has also contributed to the Canadian food scene by advocating for better work conditions and mental health support for those in hospitality as an Ambassador for The Burnt Chef Project. He also shares his love and knowledge of food by volunteering with kids and teaching them food literacy.   Imrun's Linked In Profile: (15) Imrun Texeira | LinkedIn

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

with Jenny Tschiesche

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.

We're talking mental health in hospitality with chef Alan Tompkins, the Melbourne ambassador for the UK-based Burnt Chef Project. Alan has had mental health challenges most of his life but it was a pandemic-prompted breakdown that saw him change his trajectory. He's now working to shift the stigma around opening up, speaking out and prioritising wellbeing.https://de.theburntchefproject.com/australianambassadorsFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

As it's Mental Health Awareness Week in the UK and Mental Health Awareness Month in the USA (plus we're a little behind on providing our community with stigma busting audio!) we're pleased to announce a special episode taken from our panel discussion at the Hotel, Restaurant and Catering Show.    Kris from The Burnt Chef Project was invited to attend a panel discussion hosted by Exp101's Chris Fletcher and Kieron “The Boy” Bailey. The panel also featured guests Michel Roux Jnr, Adam Bateman, Ruth Hansom and Kris Hall.   The discussion focussed on the importance of Kitchen Culture in the modern hospitality scene and discussed both past and present considerations when looking to improve kitchen cultures world wide.   Thank you to Exp101 for inviting us to be part of this discussion and we hope that this you enjoy this weeks episode.   Head over to www.theburntchefproject.com for more info. 

Restaurant kitchens are often high pressure environments and that pressure can take a big toll on workers' mental health. We hear about one St. John's restaurant owner joining a global movement to improve mental health in the hospitality industry.

Welcome to another edition of Recruiting in Hospitality from Caterer.com. In each programme we invite top guests from the world of hospitality to discuss issues affecting employers. We talk recruitment, development and retention as well as matters concerning you and your teams. In a recent survey, 84% of hospitality professionals questioned had experienced some kind of mental health issue within their career and 46% would not feel comfortable talking about their health concerns with their colleagues. There is still a stigma attached to mental health issues in our industry. The Burnt Chef Project was launched in May 2019 with the sole intention of eradicating mental health stigma within hospitality. Join your host, Lancelot Narayan, as he is joined by Kris Hall, founder of The Burnt Chef Project. They discuss factors negatively affecting mental health in the hospitality workplace, methods of improvement in recruitment and retention for employers, services offered by The Burnt Chef project and how you can get involved.”

Throughout the coronavirus pandemic some people discovered a solace and comfort in cooking, but for many others the opposite was true - the joy they had once felt in the kitchen evaporated. Tamasin Ford speaks to three formerly passionate cooks to find out what it's like to lose the love of the thing you enjoy doing the most. What's really behind their ‘cooking burnout', how have they tried to reignite that spark, and has this experience changed their relationship with food for good? If you would like to get in touch with the show please email thefoodchain@bbc.co.uk. Producer: Simon Tulett Contributors: Helen Rosner, food correspondent for The New Yorker, New York, USA; Yamini Pustake Bhalerao, author and ideas editor at shethepeople.tv, Pune, India; Wayne Barnard, chef and ambassador for The Burnt Chef Project, Cardiff, Wales. (Picture: A woman making cookies. Credit: Getty Images/BBC)

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)

Edinburgh born Roberta is a newcomer to the competition who is determined to represent her home country. Roberta started out aged 16 doing work experience and hasn't looked back since. She has worked for one of Scotland's best chefs, Michelin starred Tom Kitchin, at The Kitchin and then moved to Castle Terrace with Dominic Jack.   She is Chef Owner of The Little Chartroom in Edinburgh which she runs with her husband who manages front of house. Roberta's style of cooking is traditional Scottish in style influenced by French techniques.   She talks to The Burnt Chef Project about her time within hospitality. We cover the good, the bad and the ugly and what lessons can be learnt from our experiences in order to make our profession even better!

This weeks episode a 'reverse' interview as Kris sits down to speak with Alex from At The Sauce podcast.   A great episode for those who aren't familiar with where The Burnt Chef Project started or are new to joining us.    Huge thanks to Alice for providing this platform to help us spread the message. Do go over and listen to her podcast when you get a moment!   At the Sauce is a podcast about food stories. Join Alex Ryder and Karis Bouher as they talk to fellow food lovers about their stories. You'll be hearing from people with different backgrounds, including producers, home cooks, and restaurateurs.

Jeremy Fox gets personal about his struggle the stress and anxiety that comes with being a very talented, highly acclaimed chef. In this episode Jeremy kindly joins us to talk about what happened when he opened Ubuntu, the restaurant that first brought him fame and then nearly ruined his life.   Jeremy shares some of the most hard hitting life lessons that we've heard to date. This is one NOT to miss.    For more information about The Burnt Chef Project please head over to our website: www.theburntchefproject.com

Episode 63  Out of the frying pan and into the fire: Mental Health and Hospitality   Kris Hall founded The Burnt Chef Project in 2019 with the sole aim of eradicating mental health stigmas within the hospitality industry. Having spent almost a decade working hospitality, Kris had seen first hand how common occurrences of mental ill health were. Combined with using his own experiences of depression, Kris has spent the last two years growing The Burnt Chef Project, and using the brand to promote better awareness of mental health within an industry he loves.  Today we talk to Kris about the difficult moments in his life, and hiw he has recovered from periods of depression that almost culminated in him losing his family. We ask him about The Burnt Chef Project, where it came from and what work they're now doing. We also take the opportunity to discuss the big C, whisper it, as today is the next stop on the road map. How has Covid impacted the work he's doing, and what is he most looking forward to once the lockdown measures are finally lifted for good.  Make sure to stick around until the end, as we see if Kris can better Alan Mahon's score of 3 on the mini quiz to take him to the top of the leaderboard.  To find out more about The Burnt Chef Project, head over to their website https://www.theburntchefproject.com/ and make sure when you're done with today's episode to check out the fantastic podcast Kris hosts called The Burnt Chef Journal, on all podcast platforms.  If you enjoy this episode, or any of our other episodes, please pop over to apple podcasts, and give us a rating and a review.  https://podcasts.apple.com/gb/podcast/man-marking/id1506661828 You can find us on Twitter @marking_man and don't forget to use the hashtag #WheresTheTalkingLads  If you have been affected by any of the themes discussed in today's episode, we have listed some organisations below who are there if you need to talk: Samaritans  Call 116 132 for free https://www.samaritans.org/ Papyrus UK Call 0800 068 41 41 Papyrus Website CALM ZONE 0800 58 58 58 https://www.thecalmzone.net/help/helpline/ MIND 0300 123 3393 https://www.mind.org.uk/ The Kaleidoscope Plus Group 0800 059 0123 https://www.kaleidoscopeplus.org.uk/

DJBBQ is a trail blazing barbecue cook with a tribe of dedicated fans on his DJBBQ Youtube channel and across social media. His first DJBBQ cookbook (Penguin), released in 2014 sold over 70,000 copies and still resides in the Amazon top 10 BBQ books. His second book Fire Food (Quadrille) was released in April 2018 and was an instant success. 2019 heralds the release of his third book, ‘The Burger Book'.   While cooking always takes centre stage, the DJBBQ experience encompasses food, fun and a lust for life at its core, or as Christian likes to call it, Catertainment. The DJBBQ live catering experience can be found at all the major UK festivals including The Big Feastival, Grilltopia, Camp Bestival, The Big Grill, Jimmy's Sausage & Beer Festival and On Blackheath. Christian has also cooked at numerous Food festivals such as Taste London and the BBC Good Food Show. He has curated the Cutting Room stage at Meatopia London since its inception, hosting the live stage and interviewing world renowned chefs such as Francis Mallmann, Niklas Ekstedt and Yotam Ottolenghi.   He joins us at The Burnt Chef Project to talk about all things from snowboarding with Kylie Minogue, running a large catering business, working with Jamie Oliver and much much more. Strap yourself in because this episode is wild!

The hospitality industry can be a tough place to work. Hours are often long, breaks between shifts often short, and pay is often less than it should be. These are also high pressure environments, the pressure to deliver a great experience for your customers on a busy shift can cause a great deal of stress. When you work in this industry, you are usually in close proximity to alcohol, and it is often offered at a discounted price or for free, as a perk of the job. But what happens when you lose your balance with that? When stress and other mental health issues come into play, it can be all to easy to lean on alcohol and other substances to bring you down, help you sleep, or to put an intense shift behind you. In this weeks podcast, we speak to Kris Hall, founder of The Burnt Chef Project, who is doing some fantastic work to tackle poor mental health in the hospitality industry.Kris is the founder of nonprofit social enterprise The Burnt Chef Project, which is a clothing and merchandise brand challenging the stigma around mental health within hospitality worldwide. The funds that are raised from the sales of Burnt Chef Projects clothing, coffee cups, and journals, go toward training and support for hospitality workers. It started in May 2019 through Kris' own personal experience of mental illness and seeking Cognitive Behavioural Therapy for the personal identity crisis he was experiencing at the time. Support the show (https://joinclubsoda.com/product/tip-jar-support-club-soda/)

In another of our bonus episodes, we got some time with Kris Hall, Founder of The Burnt Chef Project (www.theburntchefproject.com) a non-profit campaign and clothing brand operating within hospitality to challenge mental health stigma. Rightfully, this is a topic that is getting more discussion time and I was delighted to chat about this so openly with Kris. As you can imagine, Mental Health dominates our discussion but we also cover Somerset, a start out of the industry, food wholesaling, food terminology, figuring out how to get back in your depth, coming to terms of with mental health issues, reading the signs, overthinking, seeking help, establishing values, learning psychology, the start of the Burnt Chef project, setting up support services, getting to the root cause, stigma, the impact on business, mental health epidemic, Roundtable, suicide, media portrayal of mental health, starting a podcast, Merch, men v women and the future of the project. I really can't thank Kris enough for sharing his story so openly. Please share this podcast as far as you can so that he can continue to build on the amazing work already achieved. Enjoy! This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

Paul Foster & Simon Alexander are joined by Kris Hall, founder of The Burnt Chef Project, to talk about mental health in the hospitality industry and the services the The Burnt Chef Project provide for workers in the field. Plus, we have boiling Point & home-cooking hacks & myths for you to take away. Please do rate and review, it helps spread the word! Send us your questions @TheNightcap_pod on Insta, Twitter, Facebook.

This weeks incredible guest is Geoff McDonald. He has hosted a TED talk twice on the subject of mental health and is a business transformation advisor having worked with many FTSE 100 companies.   Having experienced an incredible career at Unilever Geoff talks about the turning point in his life when he experienced a mental illness and the journey that he was led on to begin to tackle the stigma of mental health and even convened a meeting at No10 with David Cameron to address his role on mental health.   An inspiring and insightful conversation and one not to be missed!   For more information about the who, what and why's of The Burnt Chef Project please head over to www.theburntchefproject.com  

This weeks guest is the amazing Candice Brown who has been a long time supporter of the Burnt Chef Project and even managed to get featured in The Sun, The Daily Mail and The Mirror wearing a Burnt Chef F**K Stigma Tee!   This week's conversation has been a long time coming and is as raw and unfiltered as you would expect from these podcasts. Candice talks about her journey into baking and how that landed her a winning spot on GBBO, to becoming the proud owner of The Green Man in Eversholt and her experiences of managing her mental health and coping with mental illness.    For more information about The Burnt Chef Project or to help support us by purchasing some merchandise please head over to www.theburntchefproject.com

This weeks guest is Paul Ainsworth who joins us from Padstow. Our conversation covered so many different subjects from personal development, Paul's journey through hospitality, life lessons and much much more.   It is a fantastic episode and one that I hope that you enjoy. Why not rate the episode and leave a review?   This episode was recorded 16th February 2021   For more information on The Burnt Chef Project head over to our website: www.theburntchefproject.com or find us on Facebook, Instagram, YouTube or Twitter.

This weeks guest is Nathan Outlaw who joins us from Port Isaac to talk to Kris about his culinary journey from contract catering with his Father, to working with the legend that is Rick Stein to owning multiple award winning businesses just down the road.   It was a pleasure to speak to Nathan and hear about his experiences and outlook on his work and personal life as well as his plans for the future.    Don't forget to head over to our website for more information about the Burnt Chef Project or support us in our ongoing work of de-stigmatising mental health within the hospitality industry. Head over to www.theburntchefproject.com.   The Burnt Chef Support Service is now available to anyone within the UK. If you need someone to talk to and to listen then just text BURNTCHEF to 85258 for free anytime day or night and a trained volunteer will respond to you within just 5 minutes.

Kris Hall, founder of The Burnt Chef Project, a non-profit campaign to challenge mental health stigma within the hospitality industry, and Russell Stilwell, an ambassador for the Mates in Mind mental health charity, discuss The Burnt Chef's new text-based support service and practical steps SME owners can take to ensure their teams' mental wellbeing.

This weeks guest is Kirk Haworth, Chef Patron of Plates in London. I thoroughly enjoyed this conversation as Kirk provides a refreshingly honest insight into his personal journey and how he has built his key wellbeing mechanisms over the last few years.   Having contracted a chronic mystery illness Kirk spent many years juggling work whilst fighting physical and mental fitness. He talks about his journey as he fights to get to the reason why he feels like he does and what he learnt along the way.   I want to thank Kirk for joining us and also to say a thank you to Lamb Weston - our partners in potatoes, who have kindly agreed to be our sponsor for the Burnt Chef Journal. Without their support we would not be able to provide regular stigma breaking content.    For more information about The Burnt Chef Project and to support us in our mission please head over to www.theburntchefproject.com   A note from our sponsors: At Lamb Weston, we're proud to be first in our category to drive awareness of mental health problems – reaching out, creating awareness, putting a stop to stigma and the silence around it. We're in this together and mental health has never been more important than now as our industry struggles through…! See, Lamb Weston is more than just partners in potatoes, helping to fight burnout in hospitality.   Feel free to order a free sample of our authentic Proper British Chips: The Dukes of Chippingdom - proper British chips | Lamb Weston , if you have any other question, feel free to get in touch via Instagram!

Don't miss out on this incredibly insightful chat with ambassador for the Burnt Chef Project and good personal friend Adam Simmonds.   With years of experience in the trade including time at Le Gavroche, the Ritz, the Halkin, L'Escargot, the Lanesborough, Les Saveurs, Heathcotes, the Greenway in Cheltenham, Le Manoir aux Quat'Saisons and, of course, Brockett Hall with Jean-Christophe Novelli.   Adam worked hard for a Michelin star but has taken a complete u-turn compared to his interview with The Caterer in 2006 where he stated "Staffing was a nightmare. I was on a mission and I expected everybody else to be as committed as I was. I'd come straight from Le Manoir and I was fiery, boisterous. I was also trying to be far too elaborate with the cooking too early. I can see that now, but at the time I was working in a bubble, isolated. The staffing was never stable and I just hit a brick wall after a crazy year of no holidays and hardly any sleep."   We hope that you enjoy this chat.

Over the next few weeks we will be sharing our conversations from the The Burnt Chef Project and Staff Canteen weekly wellbeing and mental health chats.    This is our discussion with Mark Reynolds who is the Exec Chef of Tottenham Hotspur who joined us to talk about how he manages his team of almost 200 and what managing mental health and wellbeing means to him. Thanks to Cara at the Staff Canteen for sharing this content.    To find out more about The Burnt Chef Project please see the link below. wwww.theburntchefproject.com

Welcome to our first episode of The Burnt Chef Journal where we aim to encourage change within the industry that benefits the wellbeing and health of hospitality staff worldwide.   This episode features Tony Lewis. An ambassador for The Burnt Chef Project as he talks to us about his career history, the highs and lows of working within hospitality and his top tips for those looking at entering the industry for the first time or suffering with their own mental health issues.   We hope that you enjoy it and for more information on The Burnt Chef Project head over to www.theburntchefproject.com

"The Burnt Chef Project is a non-profit campaign operating within the hospitality industry to challenge mental health stigma through training and open conversations. We are working closely with them to support our teams welfare and spread the message far and wide. http://www.theburntchefproject.com/ Kris has been working within the hospitality industry for around 9 years and has seen first-hand the struggles of mental health issues within the trade with both clients and friends. info@theburntchefproject.com Margins are slim and with increased focus on saving money both employers and employees feel the effect of this on their mental health. Long antisocial hours, tough environmental conditions and pressures to perform are just some of the issues that hospitality professionals are fighting against on a daily basis. We recently conducted a survey of 1273 hospitality professionals which showed that 8 out of 10 (84%) of respondents had experienced mental health issues within their career and 46% would not feel comfortable talking about their health concerns with their colleagues. Hospitality staff should be able to discuss the state of their mental health and gain support from their peers and employers. It's important that although mental health can't be seen it is regularly discussed and policies reviewed. This should be the new definition of 'badge of honour'.” Don't forget to go to https://www.youtube.com/c/PoshCockneyTV to see the full interview video. Enjoy the show.