Podcasts about culinary operations

On this week's edition of the Flavors of Northwest Arkansas podcast, we head to Crystal Bridges where we talk to Chef Tim Ordway, Associate Director of Culinary Operations at Crystal Bridges & the Momentary... But before we get to Tim, we have food news! The Akira Ramen and Bowl food truck in Fayetteville is adding a brick and mortar location. The quickly popular Stonebreaker Hotel restaurant has new hours Sadly, we have 2 restaurant closures to talk about Chef Tim Ordway started his culinary career like so many- as a teenager working in fast food (Chik-Fil-A, actually), and knew pretty early-on that he wanted to work in food. But it wasn't just for the food aspect. Tim will explain. He credits his college education at Johnson & Wales for giving him a head start in the culinary industry, where he moved up quickly. He became a sous chef quickly in his early 20's at a restaurant where he met his wife.  Chef Tim tells us why they moved from Charlotte to Northwest Arkansas. And there are many folks out there wondering why Crystal Bridges has a chef. They have several, and Chef Tim will tell you what all they're responsible for- it's a BIG list. For those that don't know, there are MANY culinary adventures are offered at Crystal Bridges, and that list is about to grow. ***Sidenote- if you haven't seen or heard, we've added video to Flavors and you can now watch on YouTube (just search for Flavors of Northwest Arkansas, or find the link on our Facebook or Instagram). 

Michael Christensen, Director of Culinary Operations with Huse Culinary joins to talk Devour Downtown! See omnystudio.com/listener for privacy information.

Join host Tawnya Bahr as she sits down with Gerry Maher, the General Manager of Culinary Operations at the Australian Turf Club. In this episode, Gerry shares his lifelong passion for cooking, sparked by his grandmother's baking and his father's adventurous palate. Dive into the world of high-stakes culinary management as he discusses overseeing five unique venues: Royal Randwick, Rosehill Gardens, Rosehill Bowling Club, Canterbury Park, and Warwick Farm. Discover the challenges and triumphs of feeding thousands at sporting events, managing retail food services, and coordinating large-scale events. Learn how Gerry and his team strive to produce as much as possible in-house, ensuring quality and freshness in every dish. Whether you're a chef or front of house pro, this episode promises a behind-the-scenes look at what it takes to never settle for second best on  scale.  Gerry Maher  LinkedIn: https://www.linkedin.com/in/gerry-maher-57b42147/ Email: gmaher@australianturfclub.com.au Website: Autralianturfclub.com.au Instagram: marzi19712   Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #hospitality #FoodViewsandBigIdeas #nonalcoholic #MakeItALyres #DryJuly #FineFoodAustralia  See omnystudio.com/listener for privacy information.

In this episode, we're joined by Tommy Ostrom, Chief of Staff, and Stephan Bogardus, Corporate Director of Culinary Operations at Graduate Hotels, to discuss their collaboration with the LeBron James Family Foundation in Akron, Ohio.Listeners will learn about:The inception and development of the House 330 training camp program.How Graduate Hotels and the LeBron James Family Foundation aligned their missions to create impactful community initiatives.The structure and curriculum of the seven-day intensive hospitality training program.The challenges and successes of training individuals in both front-of-house and back-of-house roles.The importance of empathy, compassion, and emotional intelligence in hospitality.Real-life success stories of program participants who have thrived in their new roles.Insights into the broader implications of hospitality skills in addressing societal issues like mental health and loneliness.Tune in to discover how hospitality can be a powerful tool for community building and personal growth, and get inspired by the incredible work being done by Graduate Hotels and the LeBron James Family Foundation.Thoughts, questions, suggestions? Send me a text messageThis episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships. Want to get my summary and actionable insights from each episode delivered to your inbox each day? Subscribe here for free.Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Hang around the Alberta craft beer industry long enough, and you're bound to cross paths with Anthony Lynch. With an array of experience across the hospitality and brewing sectors, Anthony has left his mark on numerous local craft breweries, from Wild Rose to Broken Barrel, Citizen Brewing, and now, Alley Kat Brewing.Join us for an enlightening discussion as we delve into the nuanced landscape of craft brewing in the province. Grab a cold one, get comfortable, and get ready to gain a deeper understanding of what makes our province's beer scene so special.Host:Mark KondratPartner & CEO of Alberta Beer Festivals and ‘Let's Meet for a Beer' PodcastInstagram: https://instagram.com/m.kondrat?igshi...LinkedIn: https://www.linkedin.com/in/mark-kondrat-aab92444/ABF Website: https://albertabeerfestivals.comLMFAB Website: https://letsmeetforabeer.comGuest:Anthony LynchVice President of Culinary Operations at Concorde Entertainment GroupInstagram: https://www.instagram.com/allynch1972/Linkedin: https://www.linkedin.com/in/anthony-lynch-5675856/Website(s): https://www.alleykatbeer.com/home

Meet JP Pedhirney, born and raised in Calgary, he's earned his spot as a prominent figure in the city's culinary scene. With leadership over a diverse portfolio of over a dozen acclaimed restaurants, he's played a pivotal role in elevating Calgary's status as a premier dining destination.In his role as Vice President of Culinary Operations at Concorde Entertainment Group, JP Pedhirney serves as the creative mind behind several of Calgary's top dining establishments, such as Major Tom, Surfy Surfy Bar, Barbarella Bar, and the acclaimed Bridgette Bar, contributing significantly to their success.Tune in for a discussion about chasing your career goals and keeping your cup half full.Host:Mark KondratPartner & CEO of Alberta Beer Festivals and ‘Let's Meet for a Beer' PodcastInstagram: https://instagram.com/m.kondrat?igshi...LinkedIn: https://www.linkedin.com/in/mark-kondrat-aab92444/ABF Website: https://albertabeerfestivals.comLMFAB Website: https://letsmeetforabeer.comGuest:JP PedhirneyVice President of Culinary Operations at Concorde Entertainment GroupInstagram: https://www.instagram.com/jp_pedhirney/ Linkedin: https://www.linkedin.com/in/jp-pedhirney-111796a1/ Website(s): https://www.concordegroup.ca/

Since good food is good medicine, it makes sense for Hospitals to source protein and produce from healthy soils as close by as possible. At UC Davis Health the food landscape has been transitioning into a true farm-to-fork healthy food program .  Visitors, patients, and employees are now able to enjoy locally sourced,  tasty menu options from  the inspired vision of Executive Chef Santana Diaz, Director of Culinary OperatIons and Innovation. Chef Santana oversees UC Davis Health's production kitchen – one of the largest in the region – serving more than 6,500 meals a day at three locations on the Sacramento campus. Hospitals and other public institutions all over the country are watching and are more open to directly connect with the farms in their areas. https://health.ucdavis.edu/discovering-healthy/patient-stories/santana

Hi! I'm Olivia Bria, but my friends call me Liv— and you can too! This week I interviewed Chef Thomas Ricci. He is the Vice President of Culinary Operations at Gobble & Sunbasket, two popular meal kit brands. Chef Ricci has a lot of experience, as he transitioned from a line cook to an executive chef and moved up in the culinary world from an early age. We ventured to the entertainment side with his favorite celebrity cooking stories and his relatability to Hulu's The Bear, while touching upon the successes and failures of being a chef and his top travel experiences. Make sure to follow the podcast on Instagram or check me out on TikTok. Check out Gobble's website to learn more about their meal kit offerings.Recording by Riverside.fmMusic by Music_Unlimited from Pixabay

Ever wondered what the secret is to a truly outstanding meal? The answer is simpler than you might think - it starts with fresh, high-quality ingredients and a dedication to crafting meals from scratch. Hosted by our CEO and General Manager Fred Fung, join us in an enticing conversation with Richard Brumm, Director of Culinary Operations, and Joseph Elwell, Assistant General Manager, as we dive into the mouthwatering world of our Scratch Kitchen and uncover the journey that fresh food takes from farm to table at the Bonita Bay Club.Our guests share their passion for culinary perfection and reveal the challenges and rewards of sourcing the finest seafood and meat from around the globe. We discuss everything from the dry aging process of beef to the delicate art of flavor profiling. But we don't stop there - we also talk about the club's unique use of American Wagyu beef and homemade pepperoni unlike any you've tried before. We even tackle the often-overlooked aspect of food presentation, reminding us all that the perfect dining experience starts with the eyes.But a scratch kitchen isn't just about food. In our conversation, we delved into the day-to-day operations, including the often misunderstood aspects of allergen consciousness and the hurdles of staff retention in such a demanding environment. We even touch on the financial implications of running a scratch kitchen, revealing how it can lead to better financial health for the club. It's a peek behind the curtain into a world where every meal is a culinary masterpiece, and every ingredient tells a story. So, grab your headphones and prepare for a tantalizing journey into the heart of Bonita Bay Club's Scratch Kitchens.Click Here to view the list from Chef Brumm

On today's episode, Matt Schweitzer -- a fan-favorite guest (from episode 154) and Vice President of Culinary Operations at the esteemed burger establishment Hopdoddy -- re-joined Brett on the pod. This time, Matt dove deep into sharing how he leveraged his business background to turn his burger concept into a chain that's scaling quickly without compromising on ingredient quality. Matt's principles shine through in everything that's done in the business, and so we also dug into how Hopdoddy gives back to the community, Matt's thoughts on company culture, and how to bring out the best in people. Oh, and we also might've gotten a little sneak peek into Hopdoddy's expansion plans as the company gets closer and closer to world domination. So give this episode a listen, both for the behind-the-scenes view of The Meat Mafia's favorite burger chain and to hear timeless tips on navigating business and life while pursuing your passion.Connect with HopdoddyWebsiteInstagramFacebookConnect with MattInstagramSPONSORS CrowdHealth provides an alternative to traditional health insurance by allowing members to crowdsource their medical expenses. Paleovalley is on a mission is to help people reclaim vibrant health. Check out their Gut-Friendly Beef Sticks. NOBLE ORIGINS Complete and simple, animal-based protein powder with an organ blend for additional nutrition! Use Code: MEATMAFIA at check out! AFFILIATES LMNT - Electrolyte salts to supplement minerals on low-carb diet The Carnivore Bar - CODE MAFIA for 10% OFF - Delicious & convenient Pemmican Bar Perennial Pastures - 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & Montana Farrow Skincare - Use the CODE 'MAFIA' at checkout for 20% OFF Heart & Soil - CODE ‘MEATMAFIA10' for 10% OFF - enhanced nutrition to replace daily vitamins! Carnivore Snax - Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA. Pluck Seasoning - 10% OFF - Nutrient-dense seasoning with INSANE flavor! CODE: MAFIA We Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! CODE 'MEATMAFIA' Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us!

In this episode of the Club + Resort Talks podcast, editor Club + Resort Business Editor Rob Thomas chats with chats with Rob Goodhue, Director of Culinary Operations and Executive Chef at Hunters Run Country Club in Boynton Beach, Fla. Chef Rob has started a podcast of his own, named "Rare Talk." In his first episode, available on Spotify and iTunes, he talks about Restaurant Picks When Traveling: Vacation Dos and Don'ts of Dining. Example ... Don't expect a great steak at a place that serves a wide variety of other foods. In additional episodes, Chef Rob will cover BBQ, Country Club Dining vs. Public Restaurants, and the "Skinny on Steaks." Check it out and subscribe for interesting culinary topics. Thomas and C+RB Senior Editor Phil Keren also discussed the recent news from across the industry. From club openings at the Arizona Biltmore, Alabama's Pines Crossings and the Ponte Vedra Inn & Club in Ponte Vedra, Fla., to a brand new private club breaking ground in Traphill, N.C., there was a lot to cover. Also, be sure to read Kevin Daniel Lalumiere's most recent column—Create the ‘Something' They Will Return To (Tactics for Retaining Seasonal Workforces). The golf and tennis seasons are almost over across much of the country. What can these clubs do to ensure their valuable staff will return in 2024? The boss at The Country Club of New Canaan has some great ideas to share.

Any great kitchen is the “Heart of House”. Honoring this house requires creating a culture of passion, pride, and commitment to consistent quality. This takes a unique leader who both inspires, teaches, recognizes talent, and elevates each and every guest experience from the culinary team right down to the dish pit. In this episode of the Restaurant Rockstars Podcast, I'm speaking with Chef Anthony Bucco, the Senior VP of Culinary Operations for a dynamic family run restaurant group known for elevated dining experiences in historic properties. Chef's early hospitality beginnings began in his grandmother's kitchen where the culture of food brought family closer together. Ambition through his pride, passion and hard work rose Chef to the top of our industry. Watch or listen as Chef Bucco talks about: - Early cooking influences and how a culinary career path was developed - How to inspire, train and nurture a great kitchen team - The balance of leadership style and motivation for onboarding and training - Delivering true value to guests and never skimping on quality - Kitchen efficiencies and finding economies of scale - How to have the “big picture” to run multiple great kitchens and a commissary. - The challenges of maintaining margins amidst inflation and high labor cost - Knowing and monitoring critical numbers and key-performance indicators And of course, menu development, R & D and recognizing influential guests Don't miss this episode, then go out there and ROCK your Restaurant! Roger Learn the Top 3 Restaurant Profit Killers and how to fix them: https://restaurantrockstars.com/profits/ Join The Restaurant Academy: Train your entire team to up level your business, maximize sales and optimize profits - Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy Connect with us on Social Media: LinkedIn: https://www.linkedin.com/in/roger-beaudoin-21590016 Facebook: https://www.facebook.com/restaurantrockstars/ Instagram: https://www.instagram.com/restaurantrockstars X: https://twitter.com/RestaurantRock1 Subscribe to the Restaurant Rockstars Podcast: iTunes - https://apple.co/2WaKyqV Spotify - https://spoti.fi/3xGuOd0 Google - https://bit.ly/2VM10P1 Stitcher - https://bit.ly/3iFGAAb Soundcloud - https://bit.ly/3lYBhho Ask Roger a Question or Share a Restaurant story with us: https://www.speakpipe.com/RestaurantRockstars Thank you to our sponsors: The Birthday Club – Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/ The Restaurant Academy: Everything you need to know to optimize profits and maximize sales https://restaurantrockstars.com/joinacademy/ Xenia: Your operations base camp that scales standard procedures, trains your team, controls operations, and even manages food safety. https://xenia.team/rockstars Popmenu: For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars

We learn about Korean BBQ from the operators of Baekjeong in Lynwood, Samuel  Kim, SR. Director of Culinary Operations and David Kim, General Manager of Lynnwood location // Rebekah Denn - Seattle food writer and PCC Sound Consumer editor brings us up to date on what's cooking in her culinary world // Thierry and Tom report on food from our travels to Scotland and Hawaii // Food on a stick – is it a kebab or satay?See omnystudio.com/listener for privacy information.

I was the kid who when everyone else was watching cartoons... I was watching cooking shows. 30 Minute Meals was a regular show and Rachael Ray was a household name. As I got older it felt like in many ways Rachael Ray and I grew up together, you may feel the same way. She expanded on to new shows, business endeavors product lines and I... very readily followed along! There was always something about her, a unique factor, that not only captured my attention, but America's attention. Through it all her tips, tricks, recipes and catchy phrases stuck with me. Recently I was introduced to Andrew "Kappy" Kaplan, who currently serves as the VP of Culinary Operations for Rachael Ray brands. As incredible as his job is, his journey that got him there is even more dynamic! From a love of food to planning some of the country's leading food festivals, to 'coincidently' meeting Rachael Ray, his story is one that will inspire any dreamer, entrepreneur and foodie! Through this conversation we will talk through: How creating afternoon snacks for his siblings turned into a decision to go to culinary school How his degree led him to unexpected  door opening opportunities The' Rachael Ray Effect' and how authenticity leads to trust Yum-O!, the remarkable work being done through their foundation. Along with ways that you can get involved too & much more! I have always been inspired by peoples stories, behind the scenes and stories of life lived around the table. This one will surely leave you awestruck and more invested in the work of Rachael Ray Brands than before. This episode was sponsored by: Good RanchersVisit Goodranchers.com/Gather to  get $30 off your first order of American meat Delivered straight to your door for Father's Day with code GATHER Cotier Brand: Get your own Convokins for 15% off at Cotierbrand.com using code Gather15Bebly Box: Head on over to BEBLY.com and use code bebly20 for 20% off your purchase and free shipping!

In this episode I set down with Samir Canaan, the Director of Culinary Operations of Trulucks Restaurant Group. Sammy grew up in Venezuela and after high school graduation, he went to college and studied mechanical engineering. Sammy moved to The United States in 2000 and had various jobs from washing cars to cleaning jewelry.  After a conversation with a friend he started working in the restaurant industry. Within one year, he was the sous chef. Within a year and a half, he was the chef. He also taught himself to read and write in English and became a citizen of the United States. In 2007 after he became a father to his pride and joy, Sebastian, Sammy took a chance on Truluck's Restaurant Group.  In 2012 he became a chef partner and developmental chef. Today he is a Director of Culinary Operations overlooking 10 restaurants. Sammy is a family man, a proud father of two boys, Sebastian and Matias and a husband to beautiful Daniela. Buckle up! Let's connect! Subscribe to buckleUp! podcast and follow @nataliaearle on all social media platforms and on FB @thenataliaearleThis episode is brought to you by Emily Reynolds Fitness www.emilyreynoldsfitness.com Theme music written and produced by Jared Dylan @jdylanmusicPiano performance by Kevin Maddox @maddmaddox

Als Senior Manager Culinary Operations ist Rene Thiersch für die wichtigste Sache an Bord verantwortlich - für das Essen und für die Getränke. Seit dieser Woche gibt es auf den AIDA Schiffen etwas Neues in den Buffet-Restaurants - pflanzenbasierte Gerichte. Was es damit auf sich hat und wie das auf den Schiffen genau aussieht, das erzählt Rene in dieser Folge Prime Time Show Moderator Thorsten Jost.

This episode features Vincent "Buddy" Gillespie, Director of Culinary at JBH Advisory Group. He was previously the Vice President of Culinary Operations for Dean & Deluca in the US. He developed the menu and all recipes for Dean & Deluca's first restaurant, Dean & Deluca Stage, which opened in NYC's meatpacking district in April 2019. He also was part of the development and oversaw the building of Dean & Deluca's second 12,000 SQFT commissary in NYC for all the retail markets and catering department's operations. He was one of the creators of Bonmi Restaurant, a fast-casual Vietnamese/Banh Mi sandwich shop with two locations in Manhattan. Bonmi was voted #8 on FastCasual.com Top 100 Movers & Shakers list for 2016. While growing Bonmi's locations, he opened four Bonmi units within four different Whole Foods Markets locations in NYC and New Jersey. Buddy has thrity years of experience in restaurants and hospitality markets with past projects that include fast casual restaurant development, kitchen design, creation of operational policies and procedures, financial assessment, menu and recipe development, operational assessment, manager recruitment and manager training. Much of his career has been involvement with new store openings and research & development of recipes for restaurants, high end retail markets and food production commissaries. He has worked for restaurant and consulting companies including Dean & Deluca, Pricewaterhouse Coopers, Houston's/Hillstone Restaurants, Dave and Buster's, Chop't Creative Salads, Loreley Restaurant & Biergarten, Wychmere Harbor Beach and Tennis Club and Little Caesar's Pizza. Plant Based World Expo: The Only 100% Plant-Based B2B Show, Sept 8 -9, 2022, NYC. SAVE 20% ON YOUR PASS WITH VIP CODE: EFTP20. TO REGISTER AND LEARN MORE VISIT PLANTBASEDWORLDEXPO.COM Learn more about your ad choices. Visit megaphone.fm/adchoices

Alan Orreal is Vice President , Culinary Operations at The Atlantis Resort , Bahamas , he overseas the operations of 52 restaurants and manages 700 staff including over 100 Chefs de Partie . Born in Australia, he has worked for Disney in Shanghai, China before atking up his present post , Alan has a passion for developing young aspiring chefs and is chair of Worldchefs Bill Gallagher Forum, in this episode he speaks with Jak about his career, the challenges the industry has and his boundless optimism for the future

Stephanie worked as Associate Food Editor at Chocolatier Magazine and Pastry Art and Design Magazine, before becoming  Director of Culinary Operations & Production for Bobby Flay for twenty-three years. A friend of Stephanie's wrote a blurb about her that puts it best: "With a combination of humor, sass and grit (not to mention a deeply unique obsession with food and cooking, and most especially for buttercream), Stephanie Banyas has become one of the industry's top recipe developers and culinary producers. Her happy place is definitely in the kitchen, where she first started as a baker in NYC restaurants, and then made a name for herself as Bobby Flay's right-hand-man for over two decades. This entailed appearing as Bobby's sidekick on television, co-authoring over TK cookbooks, and collaborating on every single recipe churned out of the Bobby Flay machine, whether for tv, books or restaurants. Stephanie's years in recipe development primed her for product development with companies such as Tropicana Juice/Trop 50 and One Coconut water—perfect projects that echo her proclivity for healthy eating and lifestyle. But her real jam is dessert, and it's not uncommon to find Stephanie at home, pouring over her extensive collection of baking books to update a favorite childhood dessert—while simultaneously enjoying pounds of candy or even (from time to time)a nice big coconut cake or chess pie". On today's podcast, Stephanie talks about her transition to becoming a freelancer and the work she is currently doing in Boseman Montana as a Culinary Instructor at Galatin College at Montana State University, Pastry Consultant at Rockford Coffee, and a current project she is working on- Vegan Ice Cream!  

Lilly Jan is a lecturer of food and beverage at the Nolan School of Hotel Administration at Cornell University. She brings nearly 15 years of experience across the hospitality and foodservice sectors, including catering and events, retail, and television production. Prior to joining Cornell, she was the Director of Culinary Operations for Newbury College in Brookline, Massachusetts. Lilly also served as a faculty member and academic advisor at Newbury College, creating and teaching a range of classes across culinary and hospitality management. She has also taught for Le Cordon Bleu and Boston University.   As a chef, product and recipe developer, and foodservice consultant, Lilly has worked with a variety of food-based businesses, including a food truck, on-demand food delivery, food start-up, and retail food stores. She specializes in operations management, focusing on ushering food business concepts to market. A frequent speaker and media contact on food culture, cooking and Chinese cuisine, Lilly has been featured in print and radio outlets. She worked on TV production for America's Test Kitchen and was a regular contributor for WGNH's Boston Public Radio.  Lilly's research interests focus on workplace culture and career progression in the foodservice industry, food safety and food allergy training and education in restaurants, and culture and cuisine. On this episode of "What's Burning", Lilly's chat with Host Mitchell Davis includes conversation around what Lilly calls "eating broadly with an open mind", the toxic restaurant culture, and the need to understand that not everyone has the same "why".

"For me, it's been an extremely exciting transition that has helped educate me on a different part of our business.As I've transitioned into the quick-service world, it's really interesting that what attracted me to Biscuitville was that, yes, we do serve food fast, and we serve a lot of it. But ultimately, we also make real food. We work with as many local suppliers as we can to try to keep our product integrity where it needs to be from just a clean label standpoint, and we try to work with a lot of local businesses as well. We can give a little more money back to the local farmer and the local business owner.Ultimately, as I look at the QSR world in which we live in at Biscuitville, the biggest magical piece, which we're trying to do and we've had some great success doing it, is bringing a little bit more of that elevated, full-service menu experience and product to the QSR world and doing it well and with integrity and being able to stand behind it."– James McCurley, VP of Culinary Operations and Learning Excellence, Biscuitville

Adversity is something we all experience, no matter our status and privilege in life. But sometimes, it can come to a point when these adversities stack on top of each other like endless stumbling blocks. It puts you into a box of self-doubt and a victim mentality. You start questioning why it happens to you out of all people. But while it's not easy, it's possible to rise above a hard-hitting life. It starts with giving yourself the freedom to make it for another day, one step at a time. In this episode, Neena Perez joins us to share her journey of overcoming childhood trauma, self-doubt, and victim mentality. She talks about the experience that pivoted her mindset shift and how she overcame adversities along the way. She opens up about the near-death situation she experienced from her ex-boyfriend pulling the trigger on her head. Finally, Neena imparts life-changing wisdom about the value of life, mindset, and freedom. Tune in to the episode to discover why and how you can make it for another day! 3 reasons why you should listen to the full episode: Find out how you can free yourself from self-doubt and the victim mentality. Discover the power of openness in finding freedom. Understand the meaning of “making it for another day.” About Neena Neena Perez is a mindflow and NLP Master practitioner. She leads mission-driven professionals and entrepreneurs to master their GAME (goals, accountability, mindflow, and energy). Neena is the host of the podcast Straight Talk No Sugar Added, where she shares raw and honest conversations. She also authored her autobiography entitled Hit Me with Your Best Shot to share how she has overcome challenges in her life. Alongside being a coach, Neena is also a Director of Culinary Operations and an Experienced Executive Chef. She has a long history of working in restaurants and the nonprofit institution industry. If you want to reach out to Neena, you can contact her through https://www.facebook.com/neena.perez (Facebook), https://www.instagram.com/straighttalknosugaradded/ (Instagram), and https://www.linkedin.com/in/neenaperez/ (LinkedIn). You can also visit the Straight Talk No Sugar Added's https://straighttalknosugaradded.com/ (website). Enjoyed this Episode? If you did, be sure to subscribe and share it with your friends! Post a review and share it! If you enjoyed tuning in, then leave us a review. You can also share this with your friends and family. This episode will inspire them to follow their calling, start a new life, and use what they have to do good in the world. Have any questions? You can connect with me onhttps://www.facebook.com/simonosamoh1 ( Facebook),https://twitter.com/SimonOsamoh ( Twitter), orhttps://www.instagram.com/simonosamoh/ ( Instagram). Thank you for tuning in! For more updates, visit myhttps://www.simonosamoh.com/ ( website) orhttps://mailchi.mp/79a93fb461d9/simonosamoh ( join the community). You may also tune in onhttps://podcasts.apple.com/us/podcast/who-i-became/id1514104061 ( Apple Podcasts) orhttps://www.youtube.com/playlist?list=PLmu-CaQ10DJk7Y1uAfk_f_MJkwt1m2441 ( YouTube).

Adversity is something we all experience, no matter our status and privilege in life. But sometimes, it can come to a point when these adversities stack on top of each other like endless stumbling blocks. It puts you into a box of self-doubt and a victim mentality. You start questioning why it happens to you out of all people. But while it's not easy, it's possible to rise above a hard-hitting life. It starts with giving yourself the freedom to make it for another day, one step at a time. In this episode, Neena Perez joins us to share her journey of overcoming childhood trauma, self-doubt, and victim mentality. She talks about the experience that pivoted her mindset shift and how she overcame adversities along the way. She opens up about the near-death situation she experienced from her ex-boyfriend pulling the trigger on her head. Finally, Neena imparts life-changing wisdom about the value of life, mindset, and freedom. Tune in to the episode to discover why and how you can make it for another day! 3 reasons why you should listen to the full episode: Find out how you can free yourself from self-doubt and the victim mentality. Discover the power of openness in finding freedom. Understand the meaning of “making it for another day.” About Neena Neena Perez is a mindflow and NLP Master practitioner. She leads mission-driven professionals and entrepreneurs to master their GAME (goals, accountability, mindflow, and energy). Neena is the host of the podcast Straight Talk No Sugar Added, where she shares raw and honest conversations. She also authored her autobiography entitled Hit Me with Your Best Shot to share how she has overcome challenges in her life. Alongside being a coach, Neena is also a Director of Culinary Operations and an Experienced Executive Chef. She has a long history of working in restaurants and the nonprofit institution industry. If you want to reach out to Neena, you can contact her through https://www.facebook.com/neena.perez (Facebook), https://www.instagram.com/straighttalknosugaradded/ (Instagram), and https://www.linkedin.com/in/neenaperez/ (LinkedIn). You can also visit the Straight Talk No Sugar Added's https://straighttalknosugaradded.com/ (website). Enjoyed this Episode? If you did, be sure to subscribe and share it with your friends! Post a review and share it! If you enjoyed tuning in, then leave us a review. You can also share this with your friends and family. This episode will inspire them to follow their calling, start a new life, and use what they have to do good in the world. Have any questions? You can connect with me onhttps://www.facebook.com/simonosamoh1 ( Facebook),https://twitter.com/SimonOsamoh ( Twitter), orhttps://www.instagram.com/simonosamoh/ ( Instagram). Thank you for tuning in! For more updates, visit myhttps://www.simonosamoh.com/ ( website) orhttps://mailchi.mp/79a93fb461d9/simonosamoh ( join the community). You may also tune in onhttps://podcasts.apple.com/us/podcast/who-i-became/id1514104061 ( Apple Podcasts) orhttps://www.youtube.com/playlist?list=PLmu-CaQ10DJk7Y1uAfk_f_MJkwt1m2441 ( YouTube). Support this podcast

Gene Fritz is a culinary educator, curriculum design consultant, and executive chef.A voice in culinary education for over thirty years, Gene had been a culinary instructor at Colorado State University and Washington State University, as well as the Director of Culinary Operations at Johnson & Wales University.His vast experience includes working in fine-dining restaurants, cooking in the U.S. Army, and winning and judging numerous culinary competitions.In order to pursue his passion for mentoring young culinarians, Gene began serving as a culinary arts and hospitality management teacher at Battle Ground High School in Washington.Listen as we chat with Gene about his wide-spanning career as a teacher and a chef, creating atmospheres for culinarians to explore and excel, and the future of culinary education.

On this episode of the Hospitality Leaders podcast, host Chris Cano welcomes Chef Scott Craig, Director of Culinary Operations, Myers Park Country Club in Charlotte, North Carolina. Chef Scott talks about his background, which didn't include culinary school. He caught the cooking bug while studying for a psychology degree in college at Virginia Tech, and he began his career as an apprentice at the Baltimore Country Club. Chef Scott has always seen value in culinary competitions, and he credits those challenges as being an integral part of his training and education. He recently won a gold medal at the Culinary Olympics, which he displays in his office to inspire young chefs coming into the industry. He thinks the culture of competition drives his team to be the best they can be. Building a supportive culture is important to Chef Scott. He believes in a culture of fostering growth and providing advancement opportunities to everyone. He and his team deliberately use the term “family,” because that is the kind of closeness they feel with each other. It is a culture of joy and optimism. He also talks about his involvement in the Southeast Emergency Response Network, which is an organization that feeds people during times of disaster or emergency. His goal is to grow the network throughout the Southeast United States. He enjoys photography, and he has some beautiful shots of his food on his Instagram page. Check it out. Resources: Chef Scott Craig chefscottcraig Myers Park Country Club Chris Cano Upshift If you enjoyed today's show, please leave a 5-Star review. For more information and links to all of the resources mentioned in today's episode, visit HospitalityLeaderspodcast.com.

Hosts Bridget Albert & Julie Milroy welcome Chef Stephan Durand - Director of Culinary Operations at Creole Kitchen & President/Founder – Haitian Cultural Alliance.

"Cooking is an art - have fun with it!" This is more than Chef Black's motto, it's his approach to life. Andrew's passion for food and cooking is evident in the way he challenges traditional rules and lets his creativity run wild. His unique outlook on life and cooking is a result of his island upbringing. A native of Jamaica, Chef Black grew up around constant cooking and fresh food, which sparked his passion for food. Cooking was always there for him as a getaway and as a way to discover the world.Andrew spent most of his early culinary career traveling the world and cooking throughout the Caribbean at various resorts. In 2001 Andrew headed back to the United States, where he joined The Peabody Hotel Group in Memphis, Tennessee as the Executive Sous Chef. In the summer of 2006, Chef Black went abroad once more to complete his culinary training at the legendary Ritz-Escoffier in Paris France. In 2007, he was invited to move to Oklahoma City to reopen the historical 4 Diamond hotel, The Skirvin, as Executive Chef. Chef Black then moved on to Williams & Associates Hospitality where he held the title of Vice President of Culinary Operations and played a key role in the culinary operations for the Colcord Hotel and Devon Energy - spearheading the development and opening of their two major restaurant concepts: Flint (tavern concept) and Vast (fine dining concept). Now, Chef Black has created something of his own as the Co-Founder and Executive Chef for Culinary Edge. This triple-restaurant concept consists of three separate restaurant experiences in one space - La Baguette Deep Deuce, Black Walnut, and Grey Sweater. Culinary Edge is pushing the boundaries of the dining experience, and Chef Black could not be more excited to be a part of that revolution. - All of these episodes are available on YouTube. You can connect with Andrew at: chefandrewblack.com You can connect with Nathan on Instagram :@TheNathanRuff --- Send in a voice message: https://anchor.fm/2052/message

Fox Restaurant Concepts based in Phoenix was founded by noted restaurateur Sam Fox in 1998. Chef Christopher Christian was the first employee of Fox Restaurants concepts (as the opening chef at Wildflower in Tucson) and in his long tenure there … Continue reading → The post Show 431, June 26, 2021: Chef Christopher Christian, formerly VP of Culinary Operations, Fox Restaurant Concepts, Phoenix Part Two appeared first on SoCal Restaurant Show.

Fox Restaurant Concepts based in Phoenix was founded by noted restaurateur Sam Fox in 1998. Chef Christopher Christian was the first employee of Fox Restaurants concepts (as the opening chef at Wildflower in Tucson) and in his long tenure there … Continue reading → The post Show 431, June 26, 2021: Chef Christopher Christian, formerly VP of Culinary Operations, Fox Restaurant Concepts, Phoenix Part One appeared first on SoCal Restaurant Show.

Chef Martin Breslin, Director of Culinary Operations for Harvard University Dining Services, joins incoming student Shira Hoffer for a conversation about food and community – as our scriptures give us a catalog of 'clean' and 'unclean' animals.

Hiiro got to experience his real life Super She-Ro coming onto our podcast and making his childhood fantasies a reality! Chef Christina Wilson took time out of her day to have a candid and raw chat with us! Christina is the Season 10 winner of Hell's Kitchen and since then has deservedly worked her way up into the Gordon Ramsay Restaurants Group as his VP of Culinary Operations for the US!Want to get to know the real Christina out of the kitchen and boardroom? Learn about her journey from childhood to today, her experience being on Hell's Kitchen, her incredible original casting process and everything 'post season' as she evolved into where she is today.She is incredibly thankful to her mentor, Chef Gordon Ramsay. Gordon has been quoted a few times saying that "Christina puts herself last and is all about other people. She is one of the most endearing, humble chefs I've ever met". We absolutely felt that Gordon.Follow Christina on Instagram @chefchristinamwilsonGetting Jewcy LINKS:Watch This Episode on YouTubeInstagram (@getting_jewcy)Facebook (@gettingjewcy)

This week, our “2 Barstools and a Knife” episode covers all bases partnering with the Chaplin School's fourth installment of BacardiTALKS. Our "Barstools" continue to rotate as Professor Nathan Dodge takes the week off and Professor Brian Connors leads the charge, interviewing three of the industry's rising stars in hospitality, fine dining, and wine expertise: Andrew "Kappy" Kaplan '03 (FIU Alumnus), VP Culinary Operations, Rachael Ray/Watch Entertainment; Rafaela Dulanto '10 MS '12 (FIU Alumna), French Laundry, Thomas Keller Restaurant Group; and Ray Sholes, Sommelier Beverage Account Manager, Carisam-Samuel Meisel, Inc. The group shares great stories on how they each built their young, but already established, careers. The trio also shares some great advice on networking, taking your shot, and making yourself stand out from the crowded list of applicants that may be applying for any big job opportunity. Chef John Noble Masi crashes the conversation to get the group's take on the culinary world and the importance of knowing the kitchen, as well as the other areas of hospitality. We were so impressed to hear these young executives share their stories and advice. We absolutely know the future of our hospitality business is in great hands! Stay tuned next week for a special end of year episode. New episodes every Friday.Support the show (http://Hospitality.fiu.edu)

Joe Leonardi is a Certified Master Chef and the Director of Culinary Operations at The Country Club in Brookline, MA.  He recently fell in love with Beekeeping and has started his own business, Leonardi Apiary and Garden in which he produces unique, sustainable, high quality products from the honey and wax that he harvest from his hives.  In this episode Joe takes us deep into his journey to become a Certified Master Chef and also teaches us a bit about the world of beekeeping and how he is turning this new passion into a unique business model.Leonardi Apiary and Garden Websitehttps://www.allthingshoneyandmore.comLeonardi Apiary and Garden Instagramhttps://www.instagram.com/leonardiapiary/American Master Chefs Order Websitehttps://www.americanmasterchefsorder.orgKitchen Brain Podcast Websitehttps://www.kitchenbrainx.comKitchen Brain Podcast YouTube Channelhttps://www.youtube.com/c/kitchenbrainKitchen Brain Podcast Instagramhttps://www.instagram.com/kitchenbrain_podcast/Be Better Culinary Perspectives Websitehttps://www.bebettercp.com 

Thomas Boyce joins us on the podcast to talk about his love of his craft, and how that's evolved over time.  We talk about his time at Spago in LA, moving to Portland and getting a footing in 2008. Chef Thomas shares his thoughts on the  pandemic food world and the recent Pok Pok closing, where he was formerly Director of Culinary Operations. We discuss his tenure at Bakeshop, BlueHour and what brought him to his current project, @lasagnaprojectpdx, preparing lasagna and delivering it citywide.  Chef also shares the spots that have gained his attention in Portland since the pandemic changed the restaurant landscape. This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com 

Orlin Mclendon in the Director of Culinary Operations at Mizner Country Club in Delray Beach, Fla. Mizner CC just completed a $22 million renovation and expansion of its poolside complex, transforming it into a lifestyle center with plenty of new indoor and outdoor dining options. Chef Mclendon was instrumental in the project and continues to lead and inspire the team. He has magnetic personality and his passion is palpable. He is focused on lifting up those around him and supporting them in every capacity. In fact, Chef’s favorite response to any question asked by a member of his team is: “The answer is yes, now what is the question.”

In this edition of VIP Chat over a Cuppa, we sit with Mark Blong from the sunshine coast of Australia. Mark, a café owner and the Head of Culinary Operations at two hotels in Darling Harbor, holds a particular favoritism for the Rose with French Vanilla Tea. Take a minute to listen to his thoughts and experience of enrolling at the Dilmah School of Tea.

In this episode, host Julie Gurner talks to a fascinating mentor-mentee pair who have become successful collaborators in the culinary world: Chef and Restaurateur Gavin Kaysen and Executive Chef Chris Nye.  Gavin Kaysen is a two-time James Beard Award-winning chef and owner of Soigné Hospitality Group. When he was starting his career in New York City, Gavin worked under world-renowned chef Daniel Boulud who became his mentor. He went on to spend seven years as Boulud’s Executive Chef and Director of Culinary Operations. Gavin continued that tradition of mentorship with Chris Nye, who he met when Chris was working the line at Café Boulud. Today, Kaysen helps the next generation of young chefs as one of the founders of Ment’or, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals.  Whether you’re paired up through a program or your partnership forms organically, a mentor-mentee relationship can be an invaluable professional asset. A mentor can be the guide who jumpstarts your ambition, sharpens your focus, and nudges you to take a risk. Alternately, a mentee can inspire an industry veteran with fresh perspectives and surprising insights. And like any relationship, success requires work, communication, and dedication from both parties.  Download and subscribe to The Relentless on Apple Podcasts, Stitcher, Spotify, TuneIn, Overcast, or wherever you listen. This paid podcast is produced by Slate Studios and Century 21 Real Estate. © 2020 Century 21 Real Estate LLC. All rights reserved. CENTURY 21®, the CENTURY 21 Logo and C21® are registered marks owned by Century 21 Real Estate LLC. Century 21 Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each office is independently owned and operated. This material may contain suggestions and best practices that you may use at your discretion. The opinions expressed in this podcast are those of the individuals featured and not necessarily of Century 21 Real Estate. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Clay Conley has worked his way around the kitchen since he started washing dishes as a teenager. Raised on 30 acres in rural Maine, in a 19th century home heated only by wood fire, Conley’s childhood was defined by chopping wood, tending to farm animals and a garden, and planting a 1000-tree orchard, which instilled his love of fresh, seasonal ingredients and the full-flavored, wood fired dishes that have become his signature as a chef.Conley moved to Boston after college to work for Todd English, ultimately serving as the celebrity chef’s Director of Culinary Operations, overseeing 18 restaurants around the world. Upon his return to South Florida, Conley received accolades for his tenure as Executive Chef at Azul in the Mandarin Oriental Miami before relocating to Palm Beach to open his first chef-helmed venture –Buccan – in 2011. The modern American restaurant, which continues to be one of the island’s toughest reservations, focuses on complex yet balanced small plates, and is credited with revolutionizing the Palm Beach dining scene. Chef-driven cuisine in a sophisticated, relaxed atmosphere was a new phenomenon on the tony island, and Conley followed Buccan’s success with Imoto (“little sister”), a Japanese/Asian concept next door inspired by his time living in Tokyo. In 2016, Conley opened Grato, a neighborhood Italian concept West Palm Beach, which features a wood-burning oven, grill and rotisserie. He is currently working on a new venture, Chateau Miami, to open winter 2020.Five-time nominee for a James Beard Award as a “Best Chef in America: South,” Conley and his restaurants have been recognized in national and international publications including New York Times, Wall Street Journal, Travel + Leisure, NY Post, Robb Report, Conde Nast Traveler, Miami Herald, Complot, Boston Globe, Fodor’s and USA Today. Buccan has been praised by Forbes as one of the best restaurants in Palm Beach and has received “Best Restaurant” honors from all area publications. Clay has also cooked on Emeril’s Florida, featured on both the Food Network and Cooking Channel, PBS’s The Victory Garden, The Today Show and Fox and Friends.---------------------------------------Chef Zach Bell, a four-time James Beard Award finalist for Best Chef: South, spent his formative years in New York working alongside Chef Andrew Carmellini with culinary legend Daniel Boulud. A Florida native, Bell returned to Palm Beach in 2003 to open Boulud’s first venture outside New York City, the award-winning Café Boulud, and later opened Boulud’s Miami restaurant. In 2011, Bell joined Delray Beach’s exclusive Addison Reserve Country Club, the #7th ranked private club in America, as Executive Chef. At Addison Reserve, Bell oversaw seven separate dining venues, as well as all private dining and special events for the club.In 2019, Bell joined friend and colleague Chef Clay Conley and his acclaimed Palm Beach County-based restaurant group to oversee culinary operations for Buccan, Grato, Imoto and the Buccan Sandwich Shop. Alongside his extensive fine dining experience, Bell boasts unparalleled knowledge of restaurant operations – from developing comprehensive training programs to overseeing all aspects of day-to-day management. Bell’s passion for recognizing and training talented chefs began while studying at Johnson & Wales and working in their Career Development Office. He brings this unique and highly valued expertise to the company as they expand and explore new opportunities for growth.

My guest today is Chef Christian Moorish. Christian’s job title is Director of Culinary Operations and Foundation Chef at Century Harvest Farms Foundation in Greenback, TN. He is leading a 1/2 day workshop February 15th, at the Appalachian Meat Collective in New Market, TN. This will be a workshop on dry aging and how to prepare a pork loin into “Lonzeno” - a Spanish Style Ham made from pork loin. We also are joined by the happily retired food editor of the Knoxville News Sentinel, Mary Dee Dee Constantine and a segment on “Mile Per Balogna Pie”.

This weeks guest is Shawn Bucher. Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Business, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. A Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP) through the Association of Nutrition and Food service Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. and his latest - Food People Management. His work has been awarded and recognized nationwide. He is a regular contributor to numerous food service programs, publications and outlets. He currently hosts the popular Business Chef podcast. Chef Shawn is the Director of Culinary Operations for DM&A, the largest healthcare food service consulting firm in North America and the owner of multiple food related businesses. He lives in Albuquerque, New Mexico with his wife and 3 children.Welcome back to the fuel your legacy podcast. Each week we expose the faulty foundational mindsets of the past and rebuild the newer, stronger foundation essential in creating your meaningful legacy. We've got a lot of work to do. So let's get started. As much as you like this podcast, I'm certain that you're going to love the book that I just released on Amazon if you will, your legacy, the nine pillars to build a meaningful legacy. I wrote this to share with you the experiences that I had while I was identifying my identity, how I began to create my meaningful legacy and how you can create yours. You're going to find this book on Kindle, Amazon and their website Sam Knickerbocker com.Welcome back to the fuel your legacy podcast and we have another fantastic guest on this is one that's a little bit out of the ordinary, definitely the first one of his kind on this show at least. And I'm going to learn so much today My mind is going to be blown super excited. So if you haven't heard of him, go check him out on Instagram, Facebook, LinkedIn, his website, his name is Chef, Shawn boo Shay. And yeah, he has a very accomplished probably has every designation in the food industry that you could have. And you may tell me, I'm wrong, but he's got 12346 or seven of them. So he's got to be up there. More designations in his industry than I have in mind by a few. But super excited to have you here and to educate us on not just the kind of the culture and business side of being a chef and what that's like lifestyle, but also how can we follow our dreams? And regardless of what they are, how can we begin to monetize our dreams. So take it away. Let us know a little bit about you how you found your passion and how you're currently living that today.Well, thank you so much for having me. It's a pleasure to be on. I started in this business almost 25 years ago now I've been around. I started in a lot of different segments of the industry and kind of moved into others. When I was about 1415 years old, I realized that I wanted to create, I wanted to make things I wanted to be able to step back and say, Wow, I did that. And that was all I knew. And so I started kind of going down the art route where I was, I was painting I was sculpting, I was drawing, I was doing all sorts of things there. And then my high school guidance counselor came to me and he said, you know, you've got a real passion for this. You ought to take some classes of the the the Technical College just north of us, and I said, Yeah, maybe and he said, Well, you know, you'll get high school credit, college credit will pay for it. And I thought, yeah, I'll check it out. So I was looking through the course catalog and I saw it drafting an AutoCAD and all these different things, and I saw coronary arts and I was like, Oh, cool. It's an art class. And so I, I kind of stepped into it thinking that I was going to be doing watermelon sculptures and ice carvings. And the reality of it was, was that my first day there, the chef instructor was basically like, all right, food for 200 people in the next 20 minutes. And I was like, oh man, what I get myself into, but it was interesting because you know, timing. Timing plays a lot into our decisions throughout life. And timing played a lot in this decision to stay in this industry and move forward for me. So this was about 9096 or so 9697. Somewhere in there. It was the year of the first NBA lockout. And the reason that that is important to know is that that was kind of what gave me my start in this business. I had been working for a couple of years at a grocery store meat department cleaning up at nine Learning to cut me towin the NBA lockout happened. I was just starting my culinary program. And I was in Salt Lake City, Utah and that was where the Utah Jazz played. And that year of the lockout, they created this shortfall of cooks because the season was supposed to start in October and come January, they wanted to start the season and no one worked there. So it was like the next week okay, the season starts. And so the chef down there called every corner school and program out there and said, if you can breathe, I will hire you. So I showed up my first day my instructor said you had to go check this out and I thought, Oh, man, I don't even know how to get there. So I rode the bus an hour and a half each way to get there and get home. gather my first-day chefs like, Okay, why don't you come over here and mince up this duck. Why don't you and he was giving me these little menial tasks and I can tell But I was this overzealous 1617 year old kid and I thought man, I'm going to show him and so start cutting this duck breath and next thing you know I cut the tip of my finger off a few minutes later I had a knife fall on my foot. I had hot turkey juice spill down my front and back. It was just a disaster. And at the end of my third injury in about the 45-minute timeframe, my boss said, Look, man, just go home, you're not going to survive and I said no chef, I can do it. I can do it and came back the next day and ended up spending the next eight years with him. We traveled around from the arena to then into a hotel, very large hotel property, went from there into multi-unit chains. So I went from large arena field feeding to more of the multi-units in the hotel where we had a fine dining restaurant. We had buffets, we had I had a coffee shop where we were just busy all the time we had room service, we had an employee eating area that we had to provide food for. So it was just an incredible experience. And then I went into multi-unit chains and I learned how to how to manage multi-units and then from multi-units, I went into owning my restaurant, I had my restaurant for a while and then in right before my 30th birthday, I had to have back surgery because of all the years on my feet on concrete floors and the long hours and the fast pace and I had just done a lot of damage to my body. So at the ripe old age of 29, I had to have back surgery and that kind of changed things for me because all the sudden I couldn't work in operations the way that I had before I had to figure out a different way to provide a living and an income for my family and so my my direction was to go into Teaching so I started teaching coronary school and from there that was kind of a natural progression into consulting because as a consultant, you're naturally educating people and, and that's where I'm at today I continue to consult and I consult in a lot of different industries. I help people create restaurants, I work in large institutions with everything from dealing with union negotiations to designing and implementing new foodservice concepts and arenas and kitchens help transition hospitals from traditional train line service to room service so that patients can actually call down and get food that they want whenever they want it, which is a novel concept and awesome in and of itself.In going then along the way there I've written a few books and kind of tried to provide a path for others to follow also so that, you know, people can kind of avoid some of the mistakes that I made, you know this industry is synonymous with a lot of negativity long hours, very difficult, tiring, hot, demanding work, low wages, lot of addiction abuse, and you know, just different things of that nature. And so, because of my passion, my love for this industry, that's something that I want to change. And I've tried to do that through some of my books and programs that I've kind of helped to, to put out there. And most recently, I've, I've launched a podcast a couple of years ago called the business chef podcast because in my consulting career, I've discovered that you either have chefs that know food and are incredibly passionate about it and talented, but they couldn't make money to save their lives or you've got business people that really know how to make a buck, but they're Food just sucks. And so it's one of those things where we're trying to combine the two into a winning sustainable model of making food and making money. And that just happens to be the tagline of the show as well. Sohopefully, that gives you a little bit to work with.Yeah, no, I love it. One of the things that are at the beginning, so it's funny because when I was 14 years old,I had a,I'll say a similar experience, but it was the opposite, right? I had the experience of kind of that the vision of the fact that I was or could become a creator. Right. And that realization that I was meant as an individual and as a human, I was meant to create terrified me, like to the point that I went over to my friend's house and just sat there. And this friend, he was more of like a mentor for me, much older mentor of mine. He was working in his basement and I just sat there for an hour. And I'm like, I just don't want to be a creator. Like just put me somewhere. Let me just live out my life I do not want to create, because I'm scared of failure. And I'm scared of doing something bad or wrong, as the whole idea of creation. And it's interesting because I have a brother who kind of battled he's a phenomenal artist, and he battled with the same thing with his ability to draw. He when he started being good at drawing, he's like, Man I'd have I would hate to be so good and then draw something inappropriate or wrong. And it's that type of thing that learning to be a creator is a fascinating skill. If not even like a calling And it's awesome that at 14 years old that excited you rather than terrified you.Yeah, I mean, it didn't it still feels me today. I, I love to create I love to step back and see it I yeah, just it's an amazing feeling for me. And I think something that I was probably just almost always destined to do.And I agree. I'm curious what about it? Because I know that other people are in the same mentality that I was about 12 years ago, right when I was 14, thinking the same thing. I don't want to be a creator. The idea of it terrifies me. How can all this be my own doing and in life, right? In life, we're creators of our life, and to what about creation for you? And we'll call it art. I think that and I could say My life is a tapestry and I'm weaving that every day I'm creating our I'm painting my life. Every day that I have a dream, I'm going to paint that vision I'm gonna watch it come to pass. And that's my current mentality that the current state that I'm in, but what about it for you? Is so uplifting and exciting the idea of creating just so people can kind of taste the other side of the rainbow where they're like, okay, there maybe is something that I desire afterWell, it's funny because  I think part of mine came from and you know, it's funny because I don't even really remember it very well. But there's a scene in, in pretty woman with Richard Gere and Julia Roberts, where he's talking about how he doesn't want to just take over these companies he wants to, he wants to build he wants to create, he wants to, you know, see something and kind of live up to what his childhood dreams were and For some reason that always stuck with me and I was probably around that time, you know that I was, you know, 1415 years old where I was, I probably seen that movie and I had kind of somehow realized, you know that that was something that I was drawn to. And it's funny because the more I create, the more I'm inspired by it, the more I want to do it, and I think that's something for a lot of people who want to create or want to do something. It is you know, I think some people can be terrified by it and they can run from it. But I think the more you embrace it, and the more you do it, the better you get at it, you know, practice makes perfect kind of thing where I remember writing my first book and turning it over the publisher and just having to absolutely torn to shreds I mean, they, the editors, everybody just did was not a huge fan of all the content. They love the idea The premise but they didn't love how I was getting there. And they didn't see, we didn't see things a lot of the same way. In hindsight, I probably would have done things a little bit differently. But I'm also glad that I didn't because I learned a lot from how that whole process unfolded. Remember being there just being tons of revisions, and it is a very long process to kind of flush things out and get things moving, but at the end, you know, I was happy with it. But, you know, I carried a lot of those lessons into my second book, and then my third where it became much more about fulfilling this need for me this desire to, to create but also to help and that was something that I think I learned really early on was that my desire to help people and my desire to to educate and encourage and really I don't know parlay a roadmap, so to speak. of things that would work from my own experiences was important to me. And so I've, I've always, I've always kind of gravitated towards that where I've said, Man, you know, if I can make something like I just want to make something I want to, I want to stand back and that's that can be a lot of different genres because I love cooking. I love being able to set out a meal. I love being able to sculpt I love being able to draw I love being able to create music, you know, I play the guitar, the bass, the drums, like I've always kind of gravitated towards creating regardless of the medium and so it's just interesting because I think as a creator or it doesn't you might think you know what your medium is, but your medium might not always be what you think it is. You might have to go down a path and expose yourself to certain things to understand what it is because early on mine was music and when I was in my teenage years and later teenage years I was very, very much into that. Whereas, the more I started cooking, the more I started realizing that that was what I gravitated towards. And then as I got into my, my mid to late 20s it then all of a sudden it became this focus more on creating the business around the food. And then, you know, as I've gotten even older into my 30s and mid 30s and later 30s like all the sudden I'm kind of looking at Well, you know, what about these mediums of, of podcasting and TV, you know, and these different things and, you know, it's just interesting to see because as you create, it leads you down the path. And you just never really know what you're going to create or what medium you're going to use to express yourself.Yeah, I am 100% agree. And it's been interesting for me as I've progressed through my mediums of creation as well, and to see that and it's one thing that I found interesting about your story that I think it is It's common in every success story that I've seen it two things. One, the, I'm going to call it either your environment or your epiphany moment, right? We have to have something in our mind that we've seen before. We have to have been exposed to something often to have that enlightenment for you is pretty women. And that was something like, okay, maybe that's that identity of or that idea? What can I do with that idea? The next thing is a mentor. And the mentor is so so crucial for me, my mentor. When I say mentor, the person who helped me, really, how do I say this? He gave me my identity, I guess is the best way to say he helped me identify it at a very young age was my grandfather. And we were driving on a home from the dump, and in his little Ford Ranger pickup and he turned on the radio, put his hand on my knee and said, you know, Sam You have a voice that's pleasant, pleasant to listen to, you could lead people and maybe even be on the radio someday. And that was when I was like five or six. And that was the first kind of experience that I had of somebody believing in me. And fast forward. I remember that I was like, man, I would love to be a motivational speaker or somebody who can speak at that time of six as 20 years ago, the podcast didn't exist. That like, I never thought I would be on the radio. And although I'm not on the radio, podcasting is just another form of radio. It's a more current form of radio. And so it's been interesting to see how a mentor really can help you identify or guide you down a path to achieve or find and locate your identity. So that's huge. I'm curious. Well, yeah, I'm curious when you got into the cooking world, and did you have people People as you're growing up, that were naysayers, people who didn't believe in you and thought, you know, this is a bad way to go. It's not the life that you want. It's not going to be the income that you want and tried to talk you out of becoming a chef.Oh, absolutely. I've been. The funny thing was is that most of those people were in the industry. Most of those people were some of my mentors. Some of the people that I worked with, because mostly because they didn't know anything else. You know, a lot of the early mentors that I had were hotel chefs, they were they that's what they had done their whole lives. And that was what they knew. And some of them had immigrated over from Germany. And that was generational. What you did, you went through an apprenticeship at a hotel you then started a hotel, you moved up through the ranks at a hotel and then you moved on to other hotels, but like, you know, or you started you went out and started your restaurant, but most of the time they just that was what they knew and so a lot of them would ask me we know where do you want to be in five years? Where do you want to be in 10 years? Where do you want to be in your career? And you know, a lot of that very early on I just cut all because I really didn't know but but later on, the more, the more I step back and kind of processed what they were asking me or what they were looking at, or the reasons that they were asking me those things was because they wanted me to kind of move forward either faster than they did and have some of those realizations at a younger age or whatnot. And I was very grateful for that because you know, I had some mentors that said, Look, you know, being in this business is tough for you, sure. You want to do that are you sure you want to work? nights, weekends, holidays, you know, and I didn't like the They didn't want me to and I didn't and that wasn't conducive to life that I wanted. And but you know, I had to find, I had to find a way I had to find a path to do that now, I think cooking has given me a lot in life. But cooking is the easy part. You know, the craft of cooking is only part of the journey and I think when people get started in this business, they think that the better cook you are, the more money you're going to make, the more people are going to hire your whatnot. But cooking is easy to part you, you that's almost the price of admittance into this industry is you have to be able to cook and then once you can cook, you have to be able to make money. And then once you can make money you have to be able to brand yourself and once you can brand yourself you have to know what you know what your vision is for the future and how you want to brand yourself and what direction you want to move because there are so many different segments and ask specs of this industry that you could, you could go a lot of different ways. And so I think I think it's interesting because I think a lot of people that were naysayers to me, ended up through their naysaying opening, opening my eyes to a lot of things and opening the doors to some different thoughts and different ways of doing things. You know, I kind of a tangent, but I think two things are missing in schools. I think the two lifelong skills that you will always use that we don't teach in school are the ability to manage your money and know that what that means. But then also the ability to cook because we all eat and if everyone had a basic level of understanding of cooking, I think we'd be all I'll be in better hands Now with that said You know, that's the price of admittance into this businesses. Once you learn how to Cook. That's just the doorway. And then you have to learn all these other aspects of the business. It's a business at the end of the day. And I think that's where most people get tripped up. And I think that's where a lot of my mentors and people that just didn't know any other way. I think that's where some of their deficiencies were as well.Interesting thing. I mean, there's so much in this that I'm going to kind of do my best to deconstruct here. And then I'm going to give myself a little plug because I don't know how much you know about what I do outside of this podcast. But I actually, like my mission and the mission of my, my firm that I have partnered with is to teach people from all walks of life how money works, primarily middle-income America and take that role because you're exactly right. It's not being taught in public schools and it's hurting. It's time to be time private schools, a lot of times, just not being taught. period, anywhere college, high school grade school it's just not being taught. And so that's a huge area where we're focusing on and creating the ability to not only be taught it but once you are taught it has to have somebody who's a professional with licenses to assist you in making better decisions with your money. After So, that's my little plug I love what I do and I love being able to kind of help that area. But something that that you mentioned is branding yourself and understanding that's a rite of passage in my industry, it's the same way people like you, you get licensed you bear you are able to walk into an industry and now you under have a basic level understanding of financial concepts and you're able to teach somebody that's a must to get into the industry but really if you are walking in thinking you're going to work for somebody else. I don't care if you are working for a corporation w two paid our Or salary for that matter, the less I guess the more that you can start thinking about what you're doing on a daily basis as a personal business, then you, you start thinking about everything different in your life, even if you are going to go work for a corporation. If you think when you get hired, rather than him being hired as an employee, you think hey, I'm that person just employed my skill set. I'm the CEO of my life. And my objective is to add value to my life and continue to sell stock in my company. Now let's say I go work for Walmart. For me to get hired. I had to sell them into wanting to work wanting me to work with them. If you start shifting the table a little bit and start thinking about your brand. That would be awesome no matter what your career field is, that eventually, you have people wanting to head on to companies wanting to have you come work for their company. Because of the personal brand that you build up the personal reputation you've built up in any industry, but I can see how in cooking and being a cook that could even take on even more important because of theI mean, that's just such a high demand for kind of the best in the industry. Oh, absolutely. But I think you make a really good point because I that's something I've always believed is that regardless of the industry or regardless of the background of the person, everybody in this country should own a business whether it's an LLC, or an S corp, or whatever it might be, because there are just so many benefits to that and there's so many different ways of setting it up and things but those are all you know, those are kind of must in my eyes because I've had my own company for a while and I've been able to experience some of those benefits but you know, if you've never experienced that, are you You have no, any kind of perception of what that is. It's really difficult to see. See why? Because of a lot of people when I tell them that they, they kind of look at me like, Well, why? Why would I do that I'm not selling anything, I'm not doing anything. It's like, well, you're missing the point. Like, everything that we do every day. There are bits, business principles behind marketing is, you know, we're marketing ourselves, we're selling ourselves to our employers, to our future employers, whatever it might be, regardless of whether or not we have a, a widget or whatever it might be that we're trying to get on the shelf or we're trying to sell at a farmers market or whatever, whatever it might be. We are always selling ourselves especially in the world of social media now, I mean, with social media, there is such a huge opportunity to brand yourself and create opportunities for yourself that that weren't there in the past. I mean, especially in food, especially in the very competitive worlds, where people are trying to differentiate themselves, now you have this platform where you can do that. And you can be authentic and you can share your message without necessarily having a platform like your show or whatever. But if you want that, then you can create that. That's the great thing about where we're at today.Yeah, I want 100% to agree. And that's, it's just that it's a mindset shift. And it's part of education. It's part of educating people and helping them kind of see why and how and where that would be valuable. And kind of along those same lines, but it's exactly turning whatever they're happy about whatever, they find the most enjoyable about turning that into a business if for nothing else, so they aren't being taxed on their participation in their hobbies. Like if for no other reason.Amen. I agree.Yeah, no, that's so interesting. So If you were to say you had one or right, I know you have multiple but I want you to focus on one specific habit, mindset or behavior that you've used to create and your brand or your legacy.Oh, I mean, without a doubt its persistence and follow-through. I think that's the one thing that I have that I've always been good at is I have always stayed true to my word and said that I'm going to do what I say I'm going to do, and I'm going to follow it through to the end. And that's the one thing I think that really over time, I didn't think that I thought that was so common. I thought everybody did that. Like, just because I can do that doesn't separate me from the pack in any way, shape, or form. Everybody does that. But the more experience I've had and all the different segments of my industry, in all the other industries that I've participated in because you know, building a restaurant or building a food service concept is very all-encompassing your You're essentially manufacturing because you're you're creating a good or a service that you're providing you are having to deal with HR issues on a daily basis with employees because it takes employees to make that whole thing tick. All of your costs or cost of goods are pretty easily identified with your food costs and things. So there's a lot of accounting skills that have to go in plus you're having to market your business, you're having to deal with the real estate end of things and so there's, you know, these are all-encompassing kind of businesses that the just kind of go across different lines into other business industries. And, and so, you know, throughout my experience in all those, I've just realized how flaky people are and how, how fickle we are to where if it's not bright and shiny every day, we don't always follow through on it. And that's a challenge because most of the time when you're grinding it out, it's not bright and shiny, and it's not fun and it's not something that you necessarily gravitate towards or want to do. It's something that you learn how to do when you have to do it. And that's, I think, really what we struggle with nowadays is, is we want things fast, and we want things with very little effort. And society is rewarding us in a lot of ways. I mean, we have robots that make food now we have self-driving cars within the next I think within the next five years, we have you know, a lot of these real time-savers that if you look back 100 years, it's it's a totally different ballgame from the 1920s to what where we are now totally different ballgame. And, and you know, it's going to continue to be such but The basic principles and ideals that made people successful back then showing up on time working hard doing, you know, staying true to your word, those are universal, and those are timeless. And those are things that, you know, people are lacking nowadays, I can't even tell you how many interviews I've tried to conduct even for, like vice president type positions where people just don't even show up. And don't call ahead or don't dress up or don't, you know, look you in the eye when they shake your hand like, just, it amazes me at, at how these, these basic principles and these basic behaviors are being overlooked. So, I would say that the key to being successful in almost anything you do, is just knowing ahead of time that you're going to have to grind it out. You're going to have to get in the trenches, you're going to have to get dirty, it's not going to be fun all the time, but You just gotta keep at it. And the more you do, the more things will come to you.Yeah, I, I love that I'm so glad you highlighted that it hasn't been brought up in a while on this show. But I think that it is one of the best skills to have. It's my wife's biggest pet peeve is when people don't follow through, or what or when they want to just not show up, not give a text not be willing to commit to anything. And I think it's so true that that really can be the separator of whether you are, are somebody who's committed to something or not is are you willing to stick with it even when it's not pretty when it's not fun? And just grind it out because it's worth it in the end. And part of that stress that maybe people are backing away from you could say when it comes to persistence is I think and this is kind of my mission. But I think a lot of that comes down to they aren't financially prepared to grind it out there. They're not in a position financially, where they can just grind it out till they when they have to have something that pays them faster with more immediate return with the high paced world we're in. So I'm curious for you when you started building your legacy when you were going through all these different transitions. And primarily when you built when you transitioned out of the regular chef world and into the coaching and consulting world. Was that financial stress? Did you plan for it? Did you perceive it for many years in advance? So you are set up properly? Was there a little bit of instability in the transition? How did that go for you and how important is it to get set up properly when you make a transition?Well, the short answer is yes to all of those. It was a bear-man there was a lot of late nights there was a lot of early mornings there were a lot of missed soccer games and just different sacrifices that I had to make to really, really make things come through because you know, I couldn't I was not in a position to step away from a full time job in any way shape or form, you know, food services not the most lucrative business a very small margins, not you know, big payoffs potentially, but you've got to have real high volumes to do that. And to have those high volumes. It requires you to be there and so, you know, I, I did, I really struggled, getting things up off the ground, but what I realized was, you know, I was, I was never, I didn't have anything where I can just go raise a bunch of money and then just kind of coast I always had to put food on the table. But then also, to be able to get get my own thing up and going I had it had to be a side gig. So even when I was putting in 1416 hour days, again, back to that persistence, I told myself, you know, even if it was 30 minutes, whatever it was, there was going to be something that forwarded my business there was going to be something that helps progress, that aspect of what I was doing, because I knew that if I did little things every day that eventually they would, they would lead to something bigger and eventually there would be income there to replace what I was currently doing to give me opportunities for the future. And so I think that's what a lot of people aren't willing to do. They're not willing to come home and not watch Netflix, they're not willing to come home and not do things that they want to enjoy. They naturally default to like they people just don't push them. selves as much as maybe they could. But, if we want more, we have to do more. To have more, we have to create more. And that's really where it comes down to is you, you have to, you have to, you have to realize there's always going to be a sacrifice and everything you do, and that that's how it was for me. I mean, for years for four or five years. It wasn't overnight. Same thing with the podcast, when I got the podcast up and gone. I didn't know what I was doing. I had people who were kind of mentoring me and helping me through it and helping me produce it. But at the end of the day, it came down to me if I didn't record audio if I didn't go out and search for guests if I didn't, you know, put in the time to get it up and going it was never going to happen. But I knew that once I hit that tipping point that things would start rolling on their own. But yeah, I mean, we're about 100 episodes into the podcast right now. And I would say it took me 75 or 80 to figure out what I was doing and put together a system to where I was going to consistently have people on and I was going to have quality content and I was going to have it out promptly. You know, we, we promised a weekly show and we have not, not falling on that since you know, and here we are two years into it. So, you know, again, it's just it's one of those things where you've got to be persistent, you've got to be willing to sacrifice and you've got to understand that the payoff is not going to be for years down the road, but to your point. When you do make extra money, you put it away, you don't go buy new cars and new clothes and and things you sacrifice and you you put it away and you put it towards towards things that are going to increase your business and increase your your capabilities to provide and create and and the people that do that they're  they're willing to do these small things every day and which eventually lead to great results.Yeah, And that's that's really what we're chasing is the results. I love you mentioned that you have had to focus every day on something that's going to move your business to the next level. And that's for me it's a kind of a daily habit of just okay, what is one thing that I'm doing that's going to progress my business. And I guess that's how it started. Now I try and split it pretty down the middle. Honestly, I have about half the day I'm working in my business, on the income-producing activities, you could say, and then the other half the day I'm working on my business is business structures and marketing and getting my name more out there. And it's a push and pulls. Every there's a balance and it's always it's an I should say it's a balancing act. There's no real ever fixed balance. But making sure that every day you're moving the needle in the right direction is important. And that I've found that to be true. In my life and specifically with the podcast, I think you're, you're spot on with about the 80 episodes. I'm 150 hundred six, maybe I don't know, I don't know how many I'm in right now. Maybe over 200, but it's a lot. I was I'm doing three podcasts a week or did for the first year and a half. And it's a lot of recording and to have those show up every, like, at the same time, every time. And it takes a lot more foresight than you think you think, Oh, this guy just publishes a podcast whenever he feels like it. So much more goes into.So much more, a man so much more.Yeah. But it's good to have found resources though. And, and the nice thing is when people then ask, okay, well, what did you do to start a podcast? When I first got into it and a lot of my mentors, the people that I was asking that question to They were so far ahead there for five years into podcasting. They had different resources at different demands, they had enough that they were, they had everything outsourced, basically outside of just recording the podcast. And, and they were four or five months in advance, so there was no stress and get preparing. And starting on that foot, it's difficult if you're a brand new podcaster. And to get to that point, and a lot of the systems that they have in place just weren't even applicable to the were the starting point anymore because it's so far and then pass that is that's one of my objectives is to be able to create a course or something where people can know how to actually start a podcast from somebody who's still or who has recently started it rather than somebody who's way far away. Yeah, Ithink I think that'd be a great resource for people because it's, it's a growing medium and it's something that has provided a lot of value to me and And giving me a lot of encouragement help on my journey.Yeah, absolutely. So what are some of the different mediums? Let's say that somebody loves being a chef, but they just, if they could start today, like over the years of experience that you've had, and they're, they like the chef, they like being a cook, per se, but they're wondering how could I make money outside of like working at a restaurant where my hours are sucky? Because that's, I have quite a few friends who are our cooks and that's their main complaint is they love their job. They love what they're doing, but the hours are crushing them. And so well, avenues they could express their art or be a creator in their passion but still produce enough income and time for their family.Well, it's a great question and I think that you know, there's a little bit of a curve there, because your initial You may be doing something to have more time for your family, but initially, you're probably going to have less time for him. And you know, and that's a short term sacrifice. It may be a year, maybe two years, maybe five years, who knows, depending on what you're doing. But you know, for me, how it started for me was I started catering on the side. So when I wasn't working,you know, if I, if I had like a Tuesday, Wednesday night off, I would, I would do, I would cater things. So birthday parties, these women tea groups, these quinceaneras I do, geez, like every three weeks or something, it seemed like it just did a bunch of those. But you know, I found ways to create additional income initially doing what I already knew how to do. And then I realized that I was going to always have to do that if I wanted to maintain the income that I had. I was also was going to have to do that same thing. I didn't want to have to devote all those hours. So I had to figure out a way to systemize what I was doing so that I could generate some passive income and that was were writing books and teaching courses and creating online courses and you know, doing some of these other things came into play. Now, I know a lot of people that are in the same boat where they love their jobs are passionate about it, but they just wish they made more money. They wish they had better hours. But you know, I think one of the steps that you can do is you can look at what is your job if your job is working six days a week in a restaurant, you know, could you go get a different job. You know, a lot of people that I know, especially later on in their careers when benefits and paid time off and some of those things become more important. they gravitate more towards You'll be an eye or like corporate feeding places that are only operating, you know, from eight to five, Monday through Friday with holidays off, like they gravitate more towards that. hospitals and healthcare, they have great benefits, they have much better working hours. Generally, the pay is on par if not better. So you know, you could get one of those jobs, which would then allow you more, more time and more freedom to be able to create some of these things and that's, that's what I generally tell people to gravitate towards. is trying to find find a way to find a position that will give you time, time to create time to think of systems or ideas or different ways of generating income. And then from there since you have that time then you you cut that time up, you know if you are going to double At least 20 hours a week to your family, then you only have 10 devote to devote to a business-like, that's what you do, you know, but again, there's got to be sacrificed like, you know, it's I think it's fine too, to play video games and watch movies, but I don't, I think if you want more, I think you're going to have to do something more constructive. And you're going to have to sacrifice that a little bit. It doesn't mean you cut it out. But I think you have the foresight and the planning to say, you know, we've all got the same amount of time per week. And if if I'm working 40 hours a week and my commutes an additional five or six, and then I want to spend 20 hours, my family, I want to sleep eight hours a night like you just kind of cut your time up and say okay, from nine to 10pm I'm going to do this from you know, and if you're working a non traditional schedule, then it's from noon to 1 pm. I'm going to do this and, and you plan out what you're going to do And then once you're in that window, you just give it your all and you work that one hour for yourself like you would four hours for an employer. And everyone knows what I'm saying about that is that most of the time we don't always give our employers 100% of the of our effort 100% of the time, but when we're doing it for ourselves, we have much more vested interest in doing that because it is for ourselves it is for our family it is the greater good so that's what I would tell people who really want a way to kind of transition or get out is you know, look around you find a position that gives you more time and then once you have more time figure out a way to monetize that whether that's catering on the side or writing books or starting a podcast or doing consulting work as you know, but that all comes into branding to you got to brand yours. If you decide you're going to write a book you have to brand yourself as an author. And if you're gonna if you're going to write creative and you know, authority kind of things, you have to become an authority on it and you have to brand yourself like that and exude that confidence. So, you know, those are all things that I think people need to look at and they might be general, but they can apply to almost anybody in any situation in this industry.Yeah, I think in any industry, they'll apply and that's what I that's why I wanted to ask that question to make sure that people hear that and understand that it is going to come at a sacrifice and also I think time blocking and learning to control your time and let your you be in control of your time rather than your activities or whatever else is happening in life being controlled Your time is crucial. I'm curious because I know you do business coaching or at least coaching inside of the food industry. But my guess is just because I know the business. That it's applicable anywhere in any business. Where would people get ahold of you? How would they get in touch with you? Where do you most Where are you hanging out the most if they wanted to have a conversation?Well, the best way to get ahold of me is probably through the podcast. Business. chef.org is the podcast URL. We're also on social media at making food make money on either Instagram or Facebook and then you can always check me out on LinkedIn. Sh AWS, v u ch er, on the only chef with a whole bunch of letters behind my name with that name anyways, soyeah, but yeah, a lot of letters for sure.Well, you know, it's all a lot of that honestly. Just to be frank with you is I don't put as much stock in that but a lot of my clients and customers do a lot of people see those acronyms and they think man, he's got all this stuff behind his name. He knew what he's talking about. The reality is most of those I paid a fee and took a test and was willing to do that. So not to diminish that. But at the same time, you know, there there's a, there's a perception of value out there and so to brand myself and to become the individual that people want, I had to kind of figure out what they wanted and then work backward from that. And that's what they want. So yeah, business chef.org. I'm also a twitter at chef Shawn be. You can check me out there. But yeah, reach out love to touch base love to chat, love to encourage direction wherever I can.fantastic. Well, we are we're going to hit these last two questions here. Well, this last sec second last section. It's five questions called legacy on rapid-fire. It's kind of a game show version of this podcast I love It's one of my favorite parts. And so as we go through these questions, I may have you clarify some of them, but I'm looking for one word to one sentence answer to these five questions. Fair enough. Got it. I'm ready. I've been Is what is holding you back from reaching the next level of your legacy today?FearFear of what?Fear of failure or fear of success, and I've had both.Awesome. It's good that you know that. So what is the hardest thing you've ever accomplished?Probably becoming a father.Nice. And what is your greatest success at this point in your life then?Well, ironically, probably, well, I would say not just becoming a father, but being able to dedicate time to my family quality time where I'm 100% there.Yeah, I love that. What are maybe two or three books that you'd recommend to feel your legacy audience?Boo. That's a boy. That's a good one.Well, I'm going to stick with some books that have been impacted me a lot in my life. The book Outliers by Malcolm Gladwell was just phenomenal life-changing for me. The book Good to Great by Jim Collins incredible insights there. Boy, Rich Dad, Poor Dad, Robert Kiyosaki. I mean, I could go on and on. But those are the top three that have changed my mindset and put me on the path that I'm on today.Awesome. I love it. I'd read all three. And they're all three fantastic books, and what links to those in the show notes here, and also links where you can find him. So if you want to just scroll down and click on these, then it will take you straight to it. Otherwise, you can go search for it yourself on the various platforms. This is now my favorite question. This is why I do the whole podcast. The last question here. I'm curious, Have you listened to any of my podcasts to the very endI to the very, very end, I can't say I have,that's okay. This is a surprise that I like we're going to pretend that you're dead. Okay? And we're viewing k your great great great great grandchildren sitting around a table. So this is six generations from now. And we're viewing them sitting around a table talking about your legacy. They're talking about what you accomplish who you were the type person you were. What do you want your great-great, great, great-grandchildren to be saying about you six generations from now?Boy,I would say that I was a man of integrity, and they respected me.I love that integrity is one of my three core values along with candor and gratitude. And I love that that's one of yours. So that's fantastic. Thank you so much for taking the time. I know you're in between cities right now on your way home. And I'm just grateful for you making the time to be on this podcast and share your wonderful insight, knowledge, and credibility, to help people see how they can make a big change in their life. Iknow my absolute pleasure, thanks for the opportunity.Yeah, no problem. And we will catch you guys next time on fuel your legacy.Thanks for joining us. If what you heard today resonates with you please like comment and share on social media tag me and if you do, give me a shout out I'll give you a shout out on the next episode. Thanks to all those who love to review it helps spread the message of what it takes to build a legacy that lasts and we'll catch you next time on fuel your legacy.Links: Business Chef Website: http://www.businesschef.org LinkedIn: https://www.linkedin.com/in/chefshawnbucher/Facebook Page: https://www.facebook.com/MakeFoodMakeMoney/ Instagram Page: https://www.instagram.com/makefoodmakemoney/Connect more with your host Samuel Knickerbocker at:https://www.facebook.com/ssknickerbocker/?ref=profile_intro_cardhttps://www.instagram.com/ssknickerbocker/https://howmoneyworks.com/samuelknickerbockerIf this resonates with you and you would like to learn more please LIKE, COMMENT, & SHARE————————————————————————————————————Click The Link Bellow To Join My Legacy Builders Mastermindhttps://www.facebook.com/groups/254031831967014/Click here to check out my webinar as well! ————————————————————————————————————Want to regain your financial confidence and begin building your legacy?In this ebook you will learn:- The 9 Pillars To Build A Legacy- Clarify you “why”- Create Daily Action Steps To Launch ForwardWant Sam’s FREE E-BOOK?Claim your access here! >>> Fuel Your Legacy: The 9 Pillars To Build A Legacy————————————————————————————————————

First up, Las Vegas foodie insider Al Mancini shares the latest in food trends in, how it affects our national cuisine and all the amazing new off Strip places that have opened from chefs that trained under industry superstars. Then, Olivier Dubreuil, VP Culinary Operations at Venetian and Palazzo Hotel shares what it’s like serving literally millions of meals every year. Think 2,800 pounds of bacon weekly, 130,000 pounds of red meat annually and lots of other massive numbers. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. LIKE us on Facebook! Visit our sponsor: Red Roof, Almo Hospitality   Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Welcome to Tulsa Talks presented by Tulsa Regional Chamber. I’m your host Tim Landes. The voice you just heard is Ben Alexander, Vice President of Culinary Operations for the McNellie’s Group. You know how crazy the kitchen gets at your family holiday gatherings? Just imagine that times 20 in nearly 20 kitchens serving different styles of food every single day. As you heard in the intro, it can get crazy. I love the description of it being like a chaotic ballet. Having worked in some restaurant kitchens, I can attest to that. There are times you actually find yourself doing a pirouette, but with a hot dish in your hand and a coworker flying past and just barely missing you. We discuss what it’s like to oversee so many different kitchens in many different locations and how they are continuing to look at ways to evolve. That includes their latest endeavor, Howdy Burger, which recently opened in Mother Road Market. Ben talks about the McNellies Group culture and how the company looks takes care of their hundreds of employees as they make a huge impact on the Tulsa food scene. Ben has lived all over the country, working in various restaurants, and he shares how that shaped him as a chef by the time he joined the McNellies Group in 2014. We also discuss Tulsa’s food culture, how working in a kitchen has changed over his 20 years in the business and what he’s looking forward to in the coming year. Outside of work, Ben and his wife, Natalie, dealt with a son nearly dying due to be being born with a congenital heart defect. Ben discusses what it was like to go through such a scary situation and how it resulted in he and his wife launching a non-profit to assist children and their families dealing with similar situations. We didn’t discuss it in this conversation, but Ben is also the head of McNellies Group’s philanthropy catering and hosts complimentary cooking classes for local children. He’s truly a special person, and we’re lucky to have him here in Tulsa. I really enjoyed our conversation even if we’re on opposite sides of the pineapple on pizza debate. There’s a lot to take away from this one.Following that conversation, Woody Guthrie Center’s Jerry Wofford stops by to share a fun story about Woody and the holidays, and we chat about the amazing new merchandise they have in stock that make a perfect holiday gifts for music lovers. I really need to go pick up one of those new hats.Closing out the episode is a song from one of my favorites in the local music scene. If you haven’t listened to Jake Flint yet, you’ll want to stick around to the end to hear a track from his release “Live and Not OK at Cain’s Ballroom” which was recorded in 2018 at the legendary concert hall. More on him later. Ok let’s do this. This is Tulsa Talks.

In this episode of Club and Resort Talks, Club + Resort Chef's editor, Joanna DeChellis, chats with Joseph Leonardi, CMC, Director of Culinary Operations at The Country Club, about hyper-local sourcing, beekeeping, and about the road to becoming a Certified Master Chef.

Episode 78 "Pretty Good for a Lady" 9.15.19 I had on Casey Hopkins who's the Director of Culinary Operations for Cartel Coffee Lab. From the few interactions we had, I thought she was bad-ass and just a few minutes into the conversation, I found out that she was incredibly bad-ass. We talked about the farming, singing, parenting and her experiences growing up. Instagram & Twitter: @justbecausepod Magnificent music produced by Aman Abdulalim @itsamanabdu (on Instagram)

Kate and Rick interview Andrew "Kappy" Kaplan, the host and executive producer of one of the hottest podcasts in the culinary world. On Beyond The Plate, Kappy sits down with the world’s culinary elite to explore their journey into the industry and the social impact they have made in their community. All the chefs you’ve heard Rick and Kate obsess over, well, Kappy gets to interview all of them. DO YOU HEAR? ALL OF THEM! Kappy talks about his early days working with some of your favorite celebrity chefs, and his journey into the food world long before anyone heard of the Food Network. Find out how a guy who has access to some of the best chefs and food in the world stays healthy. Can you guess what five things are always on his shopping list? And how do you go beyond the plate in your own life and make the world a better place. Kappy currently serves as the VP of Culinary Operations for the Rachel Ray brand. He is the Co-Founder and Director of Rachael Ray’s cooking and kids charity, Yum-o. In addition to being a professionally trained chef having earned a culinary degree from the Culinary Institute of America (CIA), Kappy served as a project manager for the South Beach Wine and Food Festival, overseeing the headline events including Kidz Kitchen and Burger Bash.

Starters: We'll get caught up on some Virginia food news headlines, try to determine who serves the best margaritas in town, and discuss the ups and downs of healthy eating in Richmond. Main: We'll check in with sommelier Booth Hardy (Barrel Thief Wine Shop and Cafe) who suggests this week's perfect podcast pairing with our special guest Mike Lindsey, the Executive Chef and Director of Culinary Operations at Eat Restaurant Partners. After Dinner Drinks: Robey does her best to embarrass Scott by exposing his lack of restaurant knowledge. Then we'll dip into the mailbag and answer some of Richmond's most pressing restaurant questions. We cap off the episode with Robey's rant. This episode's target -- celery juice.

Time to change up our episodes this week from talking about nutrition, body image and holiday eating – this week we’re doing a fun episode where I’m interviewing Chef Nate Weir, the Director of Culinary Operations at Modern Market! In this week’s episode we’re learning about Chef Nate’s journey from growing up in Haiti to...Read More »

This podcast episode features one of TryThisDish Radio, Master Chef Eddie Thomashiro, Director of Culinary Operations. Congratulations Eddie on your recent accomplishment! Bravo! Please follow us on Social Media: Facebook @TryThisDishRadio Twitter- @dariesdish & @trythisdishshow Please email trythisdishradio@gmail.com for all show inquiries.

Amy visits with Chef Shelley Cooper and hear about growing up, attitudes on food, and her strong feelings about the use of the word edamame in the  American South. -Fred Sauceman shares a “Pot Luck Radio” segment on: The Chatanooga Tennessee made Moon Pie which is celebrating it’s 100th birthday this year.  -Big list of events and happenings that are food, farming, or agriculturally related

What role does Chefs Cycle play in the success of No Kid Hungry? This episode of Add Passion and Stir takes place at Chefs Cycle 2018. Krista Anderson of New Seasons Market in Portland, OR, Hugh Mangum chef/co-owner of Mighty Quinn’s New York Barbeque and Ed Doyle of Real Food Consulting in Boston join host Billy Shore after riding 100 miles for the second day to talk about their experiences participating in Chefs Cycle. The question is raised as to why go to such great lengths to raise funds. “There’s strength in numbers and numbers are community, and the community is always going to be a we, and we is always stronger than I,” says Magnum. Anderson talks about one of her teammates who used a twitter campaign to get his company to donate a money to No Kid Hungry. “And there were some comments back ‘just write the check’. Then you don’t have that spread the word,” she observed. Billy Shore notes that Chefs Cycle brings in more first-time donors (4000 per year) than anything Share Our Strength has done because of everyone reaching out to their networks. “It is such an easy ask. I don’t think anyone that I’ve asked has said no. You explain the cause. You explain that you’re not nuts…and they happily sign up, and then again year after year,” says Doyle. In addition to raising $2M to support No Kid Hungry, the guests discuss the challenges of the rides and the sense of community that grows out of the event. “You have the moments when you’re feeling great and moments where you’re like how the hell am I going to finish this, but the coolest thing is to see people who are avid cyclists, people who are not avid cyclists…and everyone pulls together,” says Doyle. Talking about the recent fires that ravaged Sonoma County, Anderson notes that “having to look around…and taking it all in and seeing just a fireplace and black trees was pretty sobering.” Mangum agrees but points out that riding in “the amazing community in Santa Rosa adds another sense of purpose.” He describes riding by a school where 80 kids came running out to spur on the cyclists. “That was a moment I’ll never forget.” Get inspired by these amazing guests who tackle the incredible physical and mental challenge of Chefs Cycle to help end childhood hunger. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Root Cause Coalition: (rootcausecoalition.org) The Root Cause Coalition is a national, member-driven, nonprofit organization dedicated to addressing the root causes of health disparities by focusing on hunger and other social determinants leading to nationwide epidemic of preventable chronic health conditions.· Krista Anderson is responsible for innovative planning of the prepared foods department programs, seasonal menu and recipe development, as well as purchasing and sourcing of ingredients for New Seasons Markets in the Portland, Oregon area. She focuses on stellar customer service and fiscal responsibility to support in-store merchandising, store openings and remodels, staff development as well as coaching and nurturing vendor/producer relationships. Prior to that, she was the Company Chef in charge of seasonal menu and recipe development to support established programs for all prepared foods departments including holiday and special event menus. She earned a bachelor’s degree from Bates College and associates degree from the New England Culinary Institute.· New Seasons Market brings delicious, healthy food from local farmers, producers, ranchers and fisherman to the communities of Portland, Oregon. They provide the best mix of local, organic favorites and grocery classics. They are firmly committed to supporting the regional food economy, environmental stewardship, giving back to the local community, and providing a progressive workplace for staff to thrive. Store by store, they focus on building and nourishing the communities they serve, creating lasting relationships with their customers, staff and vendors.· Hugh Mangum is the pitmaster and co-owner of Mighty Quinn’s New York barbeque. Fond memories of palate altering meals and a deep admiration for the soul of real barbeque have led Hugh on a personal quest for slow smoked perfection. Many years and copious piles of wood later, Mighty Quinnʼs New York barbeque represents Hugh's craft and his desire to make people happy eating slow smoked goodness. An avid cyclist and long-time No Kid Hungry Supporter, Magnum is veteran of Chefs Cycle.· Mighty Quinn’s New York Barbeque takes a simple approach: source the best quality ingredients they can and don’t fuss with them too much. They cook barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent. They bring together the best of all great BBQ techniques to create something uniquely its own. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many, many hours until the perfect harmony of smoke, flavor and time emerges. Their food is steeped in tradition but given new life. BBQ was created in the South but Mighty Quinn's Barbeque was born in New York!· Ed Doyle has become a household name in the Boston hospitality scene for his work as a both chef and, now, as a consultant with RealFood Consulting, Inc. While Director of Culinary Operations at the Seaport Hotel and World Trade Center, the hotel’s restaurant Aura was named one of the Best New Restaurants in the U.S. That passion and drive are even stronger today as he helps new and existing foodservice businesses make success happen. Ed has been featured in Food and Wine, Restaurant Business, and Food Arts magazines. Away from the office, Ed works with non-profit groups to give back to the community. He gets his competitive fix from bike racing and cooking on the National BBQ Circuit as part of Team iQue, World Champions in 2009. Ed lives in Somerville, Massachusetts, with his partner Mary.· RealFood Consulting, Inc. is a full-service consulting firm that has attended to the needs of the food & beverage industry since 1996. They design, develop, and open new restaurants as well as fix rebuild, reassess, and rediscover exiting concepts.

A little about our guests. David and Suzanne Solomon are the prequel to Episode 146, Samantha and Scott Darling, the other owners of Uphill House B&B. Sam is the daughter of David and Suzanne. David and Suzanne have been together 36 years and married for 35. They have 2 daughters, one of whom is their business partner. David and Suzanne enjoy traveling the back roads and exploring together. Growing up in the Midwest, they had retired from full-time work before starting a new adventure as entrepreneurs. A little about their business. David and Suzanne were both retiring when Sam approached them to become partners in Uphill House Bed & Breakfast. In over 35 years of marriage, this was their first time in business together. David works at the visitor center in Gordonsville, VA in addition to being the head of tourism for the B & B. Suzanne, along with daughter, Sam, is in charge of Culinary Operations and Housekeeping. Suzanne also enjoys working outside in the yard. Before retiring, Suzanne was a hospital administrator and medical consultant. David worked in various leadership roles for two major Fortune 500 companies. Both are enjoying their new career. One piece of advice (the nutshell version) Always speak your mind. Don’t let things fester. Keep lines of communication open. Be a great listener and be empathetic. Reading Material Malcolm Gladwell - http://amzn.to/2nxm3C8 Get in Touch with Our Guests Uphillhousebb@gmail.com http://www.UphillHouseBandB.com

A little about our guests. Samantha (Sam) and Scott Darling are history and travel buffs who spent a few years nomadic before opening the Uphill House B&B. Scott is a graduate of New Mexico State University and Sam went to Ole Miss. They met in Arkansas while serving in the education corps. In 2012, Sam got the bug to become an entrepreneur and settled on a B&B in Virginia. Sam and Scott are craft beer enthusiasts and love Virginia for their many craft beer breweries. The B&B is also located in the middle of wine country, so Scott and Sam have been working long and hard learning about the art of wine. They’ve also begun to explore a love of whiskey. When they aren’t sleeping indoors, Scott and Sam enjoy camping along with hiking, kayaking, biking, and rock climbing. They also love to travel and enjoy the fact that with business partners they can really trust (Sam’s parents) they have plenty of opportunities to see the world. A little about their business. After meeting and traveling around for the education corps from 2007 to 2014, Scott and Sam decided to settle down and open a business. Sam began to research possible businesses for her and Scott in 2012. When Sam discussed some ideas with her parents, now also their business partners, David and Suzanne, they were interested in starting something new. In fact, the idea of a Bed & Breakfast was actually Suzanne’s. The B&B was built in 2010 and purchased by Sam, Scott, Suzanne, and David in 2014. A more modern B&B, Uphill House sits in the middle of the history of the beginning of the United States. Sam and Suzanne serve as Culinary Operations and Housekeeping, Scott does Maintenance and Finance, and David is all things Tourism. Together all four help with Marketing, Advertising, and Landscape/Yard Work. Scott and Sam have taken the concept of Together 24/7 and added a whole new layer to it. One piece of advice (the nutshell version) Don’t marry someone you don’t enjoy spending time with. It’s OK to disagree, but you have to be open and respectful enough to say what you need to say. Get in Touch with Our Guests http://www.UphillHouseBandB.com UphillHouseBB@gmail.com Facebook - /UphillHouseBB - https://facebook.com/UphillHouseBB Instagram – UphillHouseBB - https://instagram.com/UphillHouseBB Twitter - @UphillHouseBB - https://twitter.com/UphillHouseBB

Scott is Director of Culinary Operations at Matthew Kenney Cuisine, working with Matthew to recently open Arata in Maine, 00+Co in New York, and Plant Food & Wine in Miami. In this first episode of Plant Gourmet I uncover Scott's winding journey from his early days in the garden, to musical world tours, to beautiful food, a path that bears Scott's signature: bringing the best out of plants.

** Since the recording of this podcast Angelica Kitchen has closed after 40 years in business. It still remains one of the most influential institutions in the organic vegan movement.** In 1996 there was only one place I wanted to work. Angelica Kitchen. Macrobiotic in it's roots, dedicated to organics, loyal to local farmers and foundational to the organic and vegan movement. It is the cornerstone of vegan cuisine, always pushing new boundaries while maintaining everything good about classic vegan food. Before the words, locavore, raw, artisinal and handcrafted made their way into our everyday vocabulary Angelica Kitchen was creating a food culture that transformed the culinary landscape we experience today. I was fortunate enough to serve 7-8 years as the pastry chef. For this podcast I was joined by Leslie McEachern, the owner of Angelica Kitchen for 33 years. We were also joined by Chef Scott Winegard the Director of Culinary Operations for Matthew Kenney Cuisine and a long time friend and co-worker of mine since the mid nineties at Angelica. In this podcast we discuss: - The early days of bringing organic vegan food to NYC in one of the most eclectic and turbulent neighborhoods in the downtown area. - Competing with drug dealers for pay phones. - The challenges and art of running a socially responsible business. - Connecting with plant spirits in the deep woods of North Carolina. For the best organic, vegan food in NYC check out angelicakitchen.com You can find Scott Winegard on Instagram @scottwinegard,

We are excited to bring you episode 5 of the Unofficial SeaWorld Podcast. This month we have two exciting podcasts for you; this podcast which is pre-Antarctica, where we talk about all the latest news, rumors, and construction updates about Antarctica, and a second one that will be post launch of this marvelous addition to the SeaWorld attraction family. Featured in this episode we are thrilled to have as guests two very exciting people who we have managed to get exclusive interviews with; the first is with SeaWorld Orlando’s VP of Culinary Operations and the second exciting interview is with the Assistant Curator of Birds.They will be tantalizing us with delicious hints of the new food treats to come with the opening of Antarctica, as well as giving us insights and fascinating facts about penguins, the heroes of SeaWorld Orlando’s newest and most innovative ride to date, Antarctica: Empire of the Penguins. We also have Joseph Taylor discussing SeaWorld San Diego, including updates on upcoming shows and construction news. Of course we also cover animal rescues this month, including the rescue of an adorable Manatee pup in Florida and the most recent updates on the record numbers of rescued Sea Lion’s this year. Let’s get started with this latest addition of the Unofficial SeaWorld Podcast: