Why Survival Mode Kills Leadership Before It Kills You

The holiday season doesn't create problems in your kitchen, it reveals them. When the heat is highest and the pressure builds, what surfaces isn't just about staffing shortages or vendor issues. It's about the stories we tell ourselves about what leadership actually means.

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Register for the free monthly Culinary Leadership Lab: a live working space for chefs ready to lead without losing themselves @https://thecheflifebrigade.com/LeadershipLab

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In this raw and necessary episode of Chef Life Radio, we confront the uncomfortable truth about survival mode in culinary leadership. While you're grinding through another holiday hell week, pushing through exhaustion, and wearing depletion like a badge of honor, something deeper is happening that demands your attention.

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Stop chasing stars and start building a career that actually works. Join the National Champions at A-B Tech in Asheville for hands-on training that respects the hustle without losing the soul. Real tools for real chefs at https://link.chefliferadio.com/abtech

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The Shark Mentality That's Killing Us

We've normalized the belief that if we stop moving, we die. But what if constant motion isn't strength—it's avoidance?

What if the very thing we think keeps us alive is actually preventing us from truly living?

Through the story of a chef who landed his dream role at double his salary, we explore the profound impact of one simple question: How are you really? Not how's the prep list, not how's service—how are you?

When Pressure Exposes the Cracks

Discover why survival mode might get you through a shift, but it will destroy your culture:

1. How exhaustion gets rewarded while sustainability gets ignored
2. Why depleted leaders become unpredictable, eroding trust faster than anger
3. The difference between leadership and simply outrunning the truth

The Leadership Loop That Changes Everything

Learn a practical four-step approach to leading when everything feels like it's falling apart:

1. Naming the cracks where they actually are
2. Contextualizing why change matters now
3. Modeling the behavior you're asking for
4. Holding the line when people-pleasing feels easier

Beyond the Kitchen Walls

This conversation extends beyond the pass to examine how we show up at home. Have you told your family what this season actually requires? Or do you just disappear and hope they understand? Work-life harmony isn't about equal time—it's about named expectations and conscious consent.

The Maintenance Your Leadership Needs

Explore why steady-state self-care isn't indulgent—it's operational. When your nervous system is fried, everything downstream distorts. The chefs who last aren't the ones who move fastest; they're the ones who know when to stop and why.

This episode challenges the fundamental beliefs that keep us trapped in cycles of depletion. It's not about working less during the holidays—that's a fantasy. It's about leading with clarity instead of chaos, creating containers for honesty before pressure builds them for you.

Whether you're deep in holiday hell week or preparing for the next wave, this conversation offers a different way forward. One that honors the craft without sacrificing the person behind it.

Ready to stop confusing motion with progress? This might be the conversation that changes how you think about leadership, sustainability, and what it really means to take care of yourself and your team.

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• Get a Complementary In-Office Health Evaluation at Carolina Wellness
• Find Out More about AB Technical Community College Culinary Program
• Register for our free monthly Leadership Lab

Chef Life Media LLC

The culinary industry is more than just creating beautiful dishes; it's a world where passion meets vulnerability, where creativity collides with chaos, and where the very people who nourish others often struggle to nourish themselves. What happens when we finally start having the conversations that matter most?

Don't you wish you had a place to go where you can drop your apron and just be you? Well now there is: Join The Chef Life Brigade Private Member Community by clicking here

In this inaugural Chef Life Radio Live event from the Mule in Asheville, North Carolina, we gather as a community to address the elephant in the kitchen: mental health, addiction, and the culture that's been shaping our industry for far too long.

Chef Paul Cressend shares his raw, unfiltered journey through 27 years in the industry—from the dive bars of Nashville to the fine dining establishments of Charlotte, and ultimately to his recovery and rebirth as an entrepreneur in Asheville.

His story illuminates the reality many of us face: the functional addiction that seems acceptable until it becomes the very thing holding us back from greatness.

Paul's path through rehab, farm work, and eventually building his own private chef business, Pauliboy Enterprises, demonstrates that there's life beyond the destructive patterns we've normalized in our kitchens.

Hurricane Helene didn't just devastate western North Carolina physically—it stripped away the facade and revealed who we really are as a community. In the aftermath, something beautiful emerged: neighbors feeding neighbors, chefs supporting chefs, and a renewed understanding of what hospitality truly means.

Jennifer Hough joins the conversation to offer an outsider's perspective on the intensity that defines our industry. Her observations about the dopamine addiction cycle, the instant gratification nature of kitchen work, and the way we've learned to dismiss genuine appreciation reveal uncomfortable truths about how we operate.

The discussion tackles head-on:

• Why "thank you" becomes meaningless when you hear it constantly
• The connection between kitchen culture and addiction patterns
• How the brigade system, while effective, can perpetuate unhealthy dynamics
• The importance of having conversations before it's too late

Research shows that eight minutes of genuine conversation with someone who cares can literally change brain chemistry and pull someone back from the brink of despair. It's a simple concept with profound implications for how we show up for each other.

This isn't just another podcast episode, it's a call to action. Whether you're a seasoned executive chef, a line cook finding your way, or someone who simply cares about the people who feed our communities, this conversation offers hope and practical steps forward.

The path to change starts with acknowledging where we are, sharing our stories without shame, and committing to being present for one another in ways that actually matter.

Ready to be part of the solution? This conversation might just change how you think about leadership, community, and what it really means to take care of each other in this beautiful, brutal industry we call home.

Episode sponsored by: Include your sponsor's name, a short summary, and a link to their landing page.

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Stay Tall & Frosty and Remember to Lead from the Heart,

Adam

Links In The Show

• Paulie C on IG
• The Wide Awakening with Jennifer Hough
• The NEXT Chef Life Radio LIVE

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Chef Life Media LLC

Ever wondered what makes a great chef different from a good one?

In this soul-stirring conversation, host Simon Zatyrka sits down with culinary leader Adam Lamb to uncover the human side of professional kitchens. From dishwashing beginnings to leadership wisdom, they dive into the beautiful chaos of kitchen life, revealing how presence, patience, and humanity create not just outstanding food but extraordinary teams.

As Adam powerfully states, "What makes a great chef? I think really what separates the Good from the Great is this idea of being completely present in the moment, whether they're with their team or whether they're building a dish or where they're out with the guests. Nothing else exists except for that moment."

This episode takes you on a journey through professional kitchens – from the "island of misfit toys" culture that welcomes dedicated workers regardless of background, to the heightened sensory awareness chefs develop that allows them to "hear" when food is perfectly cooked.

Simon and Adam share candid stories about their formative culinary experiences, including Simon's trial-by-fire on a wood-fired grill and Adam's moment of revelation watching two line cooks move in perfect synchronization.

You'll discover practical leadership techniques like the "reset button" – a simple 30-second pause with water that can restore humanity during kitchen chaos – and why creating a culture of calm leadership ultimately produces better food than fear-based motivation.

As Adam wisely notes, "This industry is hard, and that's okay. It just doesn't have to be harsh."

Whether you're a seasoned chef, an aspiring culinary professional, or simply someone who appreciates what happens behind restaurant doors, this episode delivers hard-earned insights about facing fear, finding calm in chaos, and remembering why we fell in love with food in the first place.

Listen now to experience this conversation between two veteran chefs who've mastered not just cooking techniques, but the art of culinary leadership.

Connect with Adam

podcast website: https://www.chefliferadio.com/

LinkedIn: https://www.linkedin.com/in/chefadammlamb/

Instagram: https://www.instagram.com/chefadammlamb/ 

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

Website: https://www.simonsez.me/

If you're interested in Starfish: https://www.usestarfish.com/

In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity.

As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive?

In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity.

As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive?

In this episode of Chef Life Radio, I sit down with Chef Simon Zatyrka, the CULINARY MECHANIC himself, to explore the current state of the industry and uncover strategies for success in these turbulent times.

We dive into the transformations reshaping the culinary world:

• The rise of counter-service models in response to labor costs
• How technology is altering customer interactions
• The impact of natural disasters on local food scenes

"It's not the same as it was three years ago," Simon notes, highlighting the industry-wide sentiment of change.

00:00 - Introduction and Purpose

00:27 - Interview with Chef Simon Zatyrka

02:42 - Chef Simon's Journey and Challenges

06:08 - Insights on Leadership and Coaching

07:27 - The CULINARY MECHANIC Concept

15:17 - Balancing Work and Personal Life

19:16 - Reflections on Learning and Growth

28:52 - The Joy of Podcasting

29:35 - Transition from Restaurant Life

31:04 - Culinary Community Insights

33:41 - Challenges in the Industry

35:26 - Innovative Solutions and Adaptability

37:41 - Leadership and Intentionality

46:36 - The Importance of Failure

52:20 - Final Thoughts and Contact Information

Discover how forward-thinking operators are adapting:

• The emergence of worker-owned co-ops
• Expanding through ghost kitchens and commissary models
• Reimagining traditional service structures

Despite technological advances, we explore why people remain the heart of hospitality:

• Building cultures of mutual respect and understanding
• The power of intentional leadership in retaining staff
• Why treating employees "like people" is more crucial than ever

Simon shares invaluable insights for those looking to make their mark:

• The importance of continuous learning and adaptation
• How to approach change with intention and purpose
• Strategies for maintaining creativity amidst challenges

Whether you're a seasoned chef or an aspiring culinary entrepreneur, this conversation offers a candid look at the realities of today's restaurant industry—and the mindset needed to excel within it.

Ready to rethink your approach to culinary leadership? Tune in for a dose of practical wisdom and inspiring resilience.

Join the Crew & Support The Show @

Stay Tall & Frosty and Remember to Lead from the Heart,

Adam

Links In The Show

• The CULINARY MECHANIC podcast
• Simon Zatyrka on LinkedIn

Subscribe:

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Chef Life Media LLC

Have you ever noticed how your mood can instantly shift the atmosphere in your kitchen? 

As a chef and leader, your energy has a profound impact on your team's performance, morale, and the overall culture of your culinary workspace.

In this episode of Chef Life Radio, we explore the powerful influence of a leader's energy and how it shapes the kitchen environment. We'll dive into practical strategies for maintaining a positive vibe, even during the most intense service rushes.

Your attitude as a chef sets the tone for the entire kitchen. We'll discuss:

• How your energy affects team morale and efficiency
• The contagious nature of both positive and negative attitudes
• Techniques for maintaining composure during high-pressure situations

Discover how to:

• Consciously choose your energy before entering the kitchen
• Create a calm, focused atmosphere during chaotic service periods
• Foster a supportive environment that encourages growth and collaboration

Learn actionable strategies to elevate your leadership energy:

• Develop emotional awareness through regular self-check-ins
• Set daily intentions for the energy you bring to your team
• Create open communication channels to address and redirect negative energy

We'll explore how consistent positive energy can lead to:

• Increased team engagement and job satisfaction
• Reduced turnover and improved performance
• A thriving kitchen culture that attracts and retains top talent

Remember, your vibe creates your tribe. By consciously managing your energy, you have the power to transform your kitchen from a place of stress and burnout to a collaborative, inspired environment where both your team and your cuisine can flourish.

Are you ready to harness the power of positive leadership energy?

Tune in to discover how you can create a kitchen atmosphere that not only survives but truly thrives.

Stay Tall & Frosty

Adam

Links In The Show

• Muvico Premier
• Chef Simon on LinkedIn
• CULINARY MECHANIC Podcast
• Subway Laughter
• Laughing Man on Tram

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Chef Life Media LLC

Are you feeling trapped in your current job because of health insurance concerns? 

Check out the Indipop Solution Exclusively for Listeners of Chef Life Radio, by clicking here.

You're not alone. Many culinary professionals find themselves stuck in positions they've outgrown, solely due to the fear of losing their employer-provided health coverage. But what if there was another way?

In this eye-opening episode, I sit down with insurance specialist and avant-garde artist Melissa Blatt to explore an alternative approach to healthcare that could revolutionize how culinary professionals think about their career choices and health coverage.

• Understand the fundamental differences between for-profit insurance and non-profit health sharing
• Learn about the potential cost savings and flexibility offered by health sharing programs
• Discover how these programs can provide more freedom in career choices for culinary professionals
• Explore the concept of "fair medical pricing" and its impact on healthcare costs
• Gain insights into the importance of being an informed healthcare consumer

As someone who has felt the weight of being tied to a job for insurance benefits, I know firsthand how limiting this can be for career growth and personal satisfaction. This conversation sheds light on options that could allow chefs and other culinary professionals to pursue their passions without sacrificing quality healthcare coverage.

• Educate yourself on alternative healthcare options beyond traditional insurance
• Consider how health sharing programs might align with your career goals and health needs
• Explore resources for comparing different healthcare options (we provide a helpful link in the show notes)
• Remember to be your own advocate in navigating the complex world of healthcare

Whether you're a seasoned chef looking for a change or a young culinary professional just starting out, this episode offers valuable insights that could reshape how you approach your health and career decisions. Don't miss this opportunity to expand your understanding of healthcare options and potentially open new doors in your culinary journey.

Stay Tall & Frosty

Adam

Links from the Show:

• Learn More:
• Indipop Healthshare Solutions
• Melissa on LinkedIn

Subscribe:

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Chef Life Media LLC

In the fast-paced world of professional kitchens, leadership often boils down to barking orders and meeting metrics.

But what if there's a more powerful way to lead? One that not only drives performance but also nurtures a thriving kitchen culture?

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In this episode of Chef Life Radio, we're diving deep into the concept of heart-centered leadership. We'll explore why leading with empathy, connection, and vision isn't just a feel-good approach – it's a strategic advantage that can transform your kitchen from the inside out.

Discover how prioritizing the human element in your kitchen can:

• Foster trust and inspire excellence
• Reduce turnover and boost team morale
• Create a culture of ownership and innovation

Learn why managing emotions – both yours and your team's – is crucial in high-pressure environments. We'll discuss practical strategies for:

• Navigating stress without losing composure
• Building genuine connections with your staff
• Creating a stable, supportive work environment

Worried that heart-centered leadership means being a pushover? Think again. We'll explore:

• Setting high standards while providing support
• Holding people accountable with empathy
• The difference between being kind and being soft

I'll share personal experiences that illustrate the transformative power of heart-centered leadership, including:

• How active listening uncovered hidden potential in my team
• The unexpected benefits of vulnerability in building trust
• A pivotal moment that reshaped my entire approach to leadership

Walk away with practical strategies you can implement immediately:

• Conduct meaningful check-ins that go beyond work tasks
• Recognize effort, not just results
• Set clear expectations with empathy and support

Ready to create a kitchen where your team doesn't just survive, but truly thrives? Tune in to discover how leading with heart can elevate your culinary leadership and transform your kitchen culture.

Until Next Week;

Stay Tall & Frosty & Remember to Lead From the Heart

Adam

Links In The Show

Subscribe:

Learn More @

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Chef Life Media LLC

¿Estás atrapado en la rutina diaria de gestionar tu cocina, apagando incendios constantemente y preguntándote si realmente estás marcando la diferencia? Es hora de cambiar de enfoque y abrazar el poder del liderazgo.

De Gerente a Líder: Transformando la Cultura de tu Cocina

✅ Crea una visión inspiradora que motive a tu equipo

✅ Fomenta un entorno proactivo que anticipe desafíos

✅ Construye confianza y autonomía entre tu personal

✅ Cultiva el crecimiento y desarrollo a largo plazo en tu cocina

Los Costos Ocultos de una Gestión sin Liderazgo

⚠️ Aumento del estrés y el agotamiento

⚠️ Alta rotación de personal y su impacto financiero

⚠️ Falta de creatividad y ausencia de sentido de pertenencia

⚠️ La trampa de una cultura reactiva en lugar de proactiva

Estrategias Prácticas para el Liderazgo Culinario

🔹 Clarificar tu visión y comunicarla de manera efectiva

🔹 Pasar del control total a empoderar a tu equipo

🔹 Liderar con inteligencia emocional

🔹 Brindar oportunidades de crecimiento y modelar la responsabilidad

Tu Viaje de Liderazgo Comienza Ahora

Este episodio ofrece un plan de acción para convertirte en un líder que vale la pena seguir. Obtendrás ideas sobre:

✔️ Identificar áreas donde puedes implementar liderazgo en tu operación diaria

✔️ Programar reuniones regulares para el crecimiento individual y la retroalimentación

✔️ Ajustar tu estilo de liderazgo según la dinámica de tu equipo

Recuerda, el liderazgo no es un título—es una práctica. Se trata de estar presente, con intención y consistencia, para guiar a tu equipo.

¿Estás listo para transformar tu cocina de un lugar de caos a un entorno próspero e inspirado?

🎧 Sintoniza este episodio para descubrir cómo liderar con el corazón y crear un equipo culinario que no solo sobreviva, sino que realmente prospere.

🔹 Stay Tall & Frosty 🔹

Adam

Links In The Show

• Try Elevenlabs for Language Dubbing

Subscribe:

Learn More @

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Chef Life Media LLC

Are you caught in the daily grind of managing your kitchen, constantly putting out fires and wondering if you're truly making an impact? It's time to shift gears and embrace the power of leadership.

• Create a compelling vision that inspires your team
• Foster a proactive environment that anticipates challenges
• Build trust and autonomy among your staff
• Cultivate long-term growth and development in your kitchen

• Increased stress and burnout
• High staff turnover and its financial impact
• Stifled creativity and lack of ownership
• The trap of reactive versus proactive culture

• Clarifying your vision and communicating it effectively
• Shifting from controlling to empowering your team
• Leading with emotional intelligence
• Providing growth opportunities and modeling accountability

This episode offers a blueprint for becoming a leader worth following. You'll gain insights on:

• Identifying areas to implement leadership in your daily operations
• Scheduling regular check-ins for individual growth and feedback
• Adjusting your leadership style to team dynamics

Remember, leadership is not a title—it's a practice. It's about showing up consistently, intentionally, and being present for your team.

Are you ready to transform your kitchen from a place of chaos to a thriving, inspired environment?

Tune in to discover how you can lead from the heart and create a culinary team that doesn't just survive, but truly excels.

Stay Tall & Frosty

Adam

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Visit:

Chef Life Media LLC

Como chefs, a menudo nos encontramos atrapados en un ciclo implacable de comparación.

Ya sea al desplazarnos por las redes sociales, observar los logros de nuestros colegas o sentir la presión de superar a los demás, este hábito puede erosionar silenciosamente nuestra confianza, frenar nuestra creatividad y robarnos la alegría de nuestro oficio.

En este episodio de Chef Life Radio, desentrañamos la trampa de la comparación que afecta a tantos profesionales culinarios. Exploraremos cómo esta mentalidad no solo impacta nuestro bienestar personal, sino también la dinámica del equipo y la cultura en la cocina.

Profundizaremos en estrategias prácticas para ayudarte a:

• Redefinir el éxito en tus propios términos

• Cultivar la gratitud y la autorreflexión

• Usar la comparación como inspiración en lugar de juicio

• Gestionar el consumo de redes sociales de manera efectiva

1. Comprender cómo la comparación socava la confianza y la creatividad
2. Aprender a celebrar tu propio camino y contribuciones únicas
3. Descubrir técnicas para fomentar una cultura de cocina colaborativa
4. Desarrollar una mentalidad de crecimiento enfocada en la mejora personal

Este episodio ofrece una nueva perspectiva sobre cómo prosperar en el mundo culinario sin caer en el juego de la comparación.

Obtendrás información valiosa sobre cómo liderar con autenticidad, nutrir tu pasión y construir una carrera satisfactoria alineada con tus valores.

Ya seas un chef ejecutivo con experiencia o un líder culinario en formación, esta conversación te brindará las herramientas para liberarte de la comparación y redescubrir la alegría en tu trayectoria culinaria.

¿Listo para recuperar tu confianza y creatividad en la cocina?

Sintoniza y comencemos a cocinar el éxito—en tus propios términos.

Mantente firme y en calma,

Adam

Links In The Show

• Find out more about Elevenlabs

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Chef Life Media LLC

As chefs, we often find ourselves caught in a relentless cycle of comparison. Whether it's scrolling through social media, eyeing our peers' accolades, or feeling the pressure to outperform, this habit can silently erode our confidence, stifle our creativity, and rob us of joy in our craft.

In this episode of Chef Life Radio, we're pulling back the curtain on the comparison trap that plagues so many culinary professionals. We'll explore how this mindset not only impacts our personal well-being but also affects team dynamics and kitchen culture.

We'll dive into actionable strategies to help you:

• Redefine success on your own terms

• Cultivate gratitude and self-reflection

• Use comparison as inspiration rather than judgment

• Manage social media consumption effectively

1. Understand how comparison undermines confidence and creativity

2. Learn to celebrate your unique journey and contributions

3. Discover techniques to foster a collaborative kitchen culture

4. Develop a growth mindset focused on personal improvement

This episode offers a fresh perspective on thriving in the culinary world without falling prey to the comparison game.

You'll gain insights on how to lead with authenticity, nurture your passion, and create a fulfilling career that aligns with your values.

Whether you're a seasoned executive chef or an aspiring culinary leader, this discussion will equip you with the tools to break free from comparison and rediscover the joy in your culinary journey.

Ready to reclaim your confidence and creativity in the kitchen?

Tune in and let's start cooking up success—on your own terms.

Stay Tall & Frosty

Adam

Links Mentioned in the Show

• Our Competition | Pier Sixty-Six
• The Kitchen Band | Naked Ambition
• Chef Steve Caputo
• Chef Greg Barnhill

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Chef Life Media LLC

🔥 Welcome to Chef Life Radio! 🔥

Are you feeling burned out, overwhelmed, or like your kitchen has become more about surviving than thriving? You're not alone—Chef Life Radio is here to change that.

Hosted by Chef Adam Lamb, this podcast is your go-to resource for leadership, mindset, and personal growth in the culinary industry. Each week, we dive into the real challenges chefs face—from managing stress and building strong teams to reclaiming your passion for the craft.

🎧 And the best part? It's completely free.

Ready to shift from just getting through the day to leading with passion and purpose? Subscribe now at chefliferadio.com/listen and tune in on your favorite podcast app.

🔥 Chef Life Radio—because it's time to thrive in and out of the kitchen. 🔥

The Real Measure of Culinary Leadership: When Cooks Choose You Over Money

In a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence. From Michelin-starred kitchens in France to high-volume hotel operations across continents, Chef Franck has built his reputation not on ego or spectacle, but on the unglamorous fundamentals that actually matter—discipline, mentorship, and the long view of leadership

Join the Chef Life Brigade Member Community by clicking here

In this episode of Chef Life Radio, I sit down with a chef who's witnessed the evolution of our industry from the inside out, and more importantly, has evolved with it. We explore the challenging transition from being a technically excellent cook to becoming a leader worth following, and why the hardest lesson in leadership might be learning when to stay silent.

Chef Franck opens up about his early days in France, where the pursuit of Michelin stars shaped his understanding of excellence:

• How the relentless standards of fine dining created both his greatest strengths and biggest blind spots
• The moment he realized technical skill alone wouldn't make him a successful leader
• Why his first attempts at management nearly drove away the very people he needed most

We discuss what true success looks like in culinary leadership:

• Why the best chefs measure their worth by who follows them, not who applauds them
• The profound moment when team members choose growth over money to stay with your vision
• How retention became his unexpected competitive advantage in an industry plagued by turnover

"I realized very quickly that everyone has a good reason to be in this. Everyone has their own journey and it is up to you to get to know their journey, where they're headed."

Chef Franck shares his philosophy on what it means to be in service:

• How he shifted from seeing cooking as his craft to viewing mentorship as his true art form
• The responsibility that comes with the power to shape someone's anniversary dinner—or their entire career
• Why making yourself obsolete is actually the highest form of culinary leadership

In our conversation, we explore:

• How to balance the creative passion of menu development with the patient work of people development
• Why some of his greatest teachers were the chefs he didn't want to emulate
• The difference between being ready for leadership and being willing to step into it

This episode offers a refreshing perspective on what it means to build a culinary career that extends beyond the kitchen. Whether you're struggling with the transition from cook to leader, or you're an experienced chef looking to deepen your impact, Chef Franck's insights provide a roadmap for creating the kind of legacy that outlasts any menu or review.

Ready to discover what sustained excellence looks like when nobody's watching? This conversation will challenge your assumptions about success and inspire you to lead from a place of genuine service.

Join the Crew & Support The Show @

Stay Tall & Frosty and Remember to Lead from the Heart,

Adam

Links In The Show

• Chef Franck on the Web

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Chef Life Media LLC

If you’re curious about how your current mindset compares with my list, take the Successful Chef Mindset Challenge and download your free scorecard here.

Do you want to enhance your adaptability and leadership skills in the kitchen? Looking to level up your culinary career?

Join me as we explore the solution to achieving enhanced adaptability and leadership skills in the kitchen.

Together, we'll delve into practical strategies and actionable takeaways to thrive in the culinary world.

Let's embark on this transformative journey and unlock the mindset of a true culinary champion.

In this episode, you'll learn:

• Mastering Adaptability: Stay ahead of the game by learning how to adapt to any situation in the kitchen.
• Leadership Development: Discover the secrets to becoming a respected and influential leader in the culinary world.
• Lifelong Learning: Uncover the power of continuous learning and how it can transform your culinary career.
• Resilience Building: Learn how to bounce back from challenges and thrive in the dynamic culinary industry.
• Effective Team Communication: Elevate your kitchen team's performance through clear and impactful communication strategies.

The key moments in this episode are:

00:00:05 - The Importance of Adaptability

00:02:22 - Chef's Personal Experience

00:06:56 - Adaptability and Resilience

00:08:37 - Building a Cohesive Team

00:11:48 - Developing a Growth Mindset

00:13:10 - Embracing Adaptability

00:13:54 - Cultivating Strong Communication Skills

00:14:24 - Direct and Simple Articulation

00:15:14 - Reflecting on Adaptability

00:16:51 - Building Leadership Skills

If you’re curious about how your current mindset compares with my list, take the Successful Chef Mindset Challenge and download your free scorecard here.

Learn more at Chef Life Radio.

Explore the essential leadership qualities in the culinary world, from inspiring your team to balancing firm guidance with support, and learn how to foster resilience within your team.

In this episode of Chef Life Radio, I delve into the crucial role mindset plays in a chef’s career.

I emphasize the significance of resilience when navigating the challenges of the culinary world, from high-pressure services to unexpected menu mishaps and staff conflicts.

Key Takeaways:

1. Resilience is Key: The importance of resilience in facing adversity. Drawing from personal experiences, I highlight the ability to bounce back and stay focused during tough times.
2. Cultivating a Successful Chef Mindset: Strategies for developing a successful chef mindset are shared, including practicing mindfulness, seeking support, and returning to basics when faced with challenges.
3. Leadership and Emotional Intelligence: Leadership qualities in the culinary field extend beyond menu creation. Effective communication, recognizing team strengths, and constructively handling stress and conflicts are crucial.
4. Role-Playing Scenarios: I underscore the value of role-playing scenarios to develop a successful chef mindset, promoting a positive and supportive kitchen culture.
5. The “Successful Chef Mindset Challenge”: You are invited to participate in this challenge to foster a compassionate kitchen environment and find joy in the culinary journey; grab your scorecard by clicking here.

Tune in to understand how emotional intelligence, resilience, and effective leadership coaching can elevate individual chefs and culinary teams.

My practical advice and personal anecdotes provide a roadmap for aspiring and seasoned chefs to thrive in the dynamic world of culinary arts.

00:00 Introduction to Chef Life Radio

Meet Chef Adam Lamb, your host and culinary career coach, as he introduces the powerful world of mindset in the culinary industry and the importance of resilience for success.

02:28 Resilience: The Old and the New

Chef Adam shares a personal story about resilience from his early days in the kitchen, highlighting the evolution of resilience from a traditional tough approach to a more flexible and adaptive mindset.

08:28 Cultivating Resilience

Learn practical strategies to cultivate resilience in kitchen challenges, including mindfulness techniques, seeking support, and reflecting on past successes to build confidence.

12:57 Leadership in the Culinary World

Explore the essential leadership qualities in the culinary world, from inspiring your team to balancing firm guidance with support, and learn how to foster resilience within your team.

From Fine Dining to Barbecue: A Chef’s Journey

In this episode, Chef Adam Lamb sits down with Chef Andy Husbands to delve into his fascinating journey from the world of fine dining to the realm of barbecue. Chef Husbands shares his experiences and insights, shedding light on the challenges and triumphs that have defined his career.

Key Themes:

1. Transitioning from Fine Dining to Barbecue: Chef Husbands discusses his pivotal shift from the high-pressure world of fine dining to the laid-back charm of barbecue. He reflects on the journey from San Francisco to opening Tremont 647 in Boston and ultimately establishing Smoke Shop Barbecue.
2. The Art of Barbecue: Husbands emphasizes the cultural significance and culinary artistry of barbecue, underscoring the importance of maintaining brisket quality and the deep-rooted traditions associated with this style of cooking.
3. Balancing Work and Family: The conversation delves into the personal aspects of Chef Husbands’ life, touching on family, aging, and finding contentment in his fifties. He underscores the connection between success and the quality of his marriage, emphasizing the significance of having a partner who is also a business partner.
4. Writing, Teaching, and Community Involvement: The dialogue explores Chef Husbands’ foray into writing books, including their best-selling book, and his passion for sharing knowledge through teaching. Additionally, he expresses a commitment to supporting local causes and engaging with the community through his business.
5. Challenges of Expansion and Self-Care: Chef Husbands candidly discusses the complexities of expanding the business, team building, and managing customer and employee expectations. The conversation also touches upon the importance of self-care and personal aspirations during a demanding career.

Join Chef Adam Lamb as he delves into Chef Andy Husbands’ inspiring journey, offering a glimpse into the world of culinary entrepreneurship, the art of barbecue, and the intricate balance between professional success and personal fulfillment.

For a deeper dive into the episode, click here.

• Andy Husbands - The Smoke Shop BBQ
• Andy Husbands - Wikipedia

Chef Life Media LLC

Have you ever heard these myths about the culinary industry?

Myth #1: The culinary industry is cutthroat and competitive.

Myth #2: Restaurant workers are constantly stressed and overworked.

Myth #3: There is no sense of camaraderie among chefs and restaurant staff.

In this episode, Jasmine Parks and Erin Boyke will debunk these myths and share the truth about the supportive and community-oriented nature of the culinary industry.

In this episode, you will be able to:

• Dive into the hidden impact of mental health in the culinary realm and its vital importance.
• Learn about the challenges of swift expansion in the industry and how to counteract them.
• Understand the power of mentorship and education in creating a healthier work culture.
• Witness a shift in how the culinary industry can be seen as a unified community.
• Be inspired by personal tales of growth and well-being in the demanding food business

My special guests are CHOWCO's Jasmine Parks and Erin Boyle

Please welcome Erin Boyle and Jasmine Parks, catalysts for change in the landscape of the culinary industry.

Erin's experiences working in restaurants while balancing numerous mental health diagnoses fueled her motivation to improve resources for industry folks. She's used her struggles to help others, championing mental wellness in the demanding culinary world.

Alternatively, Jasmine is a testament to resilience and reinvention. As a third-generation chef, she resonates deeply with the industry's challenges and has consciously transitioned to advocating for better mental health support.

With their collective experiences and insights, Erin and Jasmine endeavor to not only elucidate the industry's problems but also propose effective solutions, turning the culinary industry from a battlefield into a supportive community.

The key moments in this episode are:

00:00:00 - Conclusion of a Job Well Done,

00:02:44 - The Need for Alternative Ways,

00:03:57 - Personal Motivations,

00:06:05 - Challenging Work Culture,

00:09:35 - Personal Transformation,

For a deeper dive into this episode, click here.

In a world where silence often shrouds the struggles of hospitality professionals, two women dared to defy the norm. They manage a sanctuary, a digital haven, where the battles of the mind can find solace. But little did they know that their journey would take an unexpected turn, revealing a truth that would shake the industry to its core.

Brace yourself as we delve into the heart-wrenching tale of Erin Boyle and Jasmin Parks and the startling revelation that awaits them at the crossroads of mental health and hospitality.

In this episode, you will be able to:

• Discover strategies for fortifying mental health and wellness within the demanding hospitality sector.
• Learn the benefits of establishing safe spaces and nurturing communities among industry professionals.
• Examine the challenges the newest generation faces as they enter the modern workforce.
• Uncover the essential role of compassion, grace, and collective effort within the hospitality environment.
• Delve into the profound effects of trauma on mental health and the significance of healing and self-realization.

My special guests are Erin Boyle and Jasmin Parks of CHOW.org

Jasmin Parks, Erin Boyle, and CHOW fill a significant gap in wellness support in the hospitality industry.

Jazz, a chef by trade, identified the urgent need for a rethink of work ethics in the industry and passionately advocates for establishing self-care as a norm, not an outlier.

Erin, who has bravely shared her own mental health struggles, is a beacon for those seeking understanding, providing resources, connections, and a much-needed safe space for dialogue.

Their dedication makes them a light in the hospitality industry, guiding professionals towards improved mental health and well-being.

The key moments in this episode are:

00:00:05 - High Prevalence of Mental Health Issues in the Hospitality Industry,

00:01:04 - Personal Experience and Benefits of Chow,

00:05:04 - Origins and Mission of Chow,

00:09:01 - Creating a Supportive Community,

00:16:28 - Tools for Service Improvement,

00:17:18 - The Value of Check-ins,

00:18:31 - Supporting Well-Being in the Industry,

00:20:24 - Embracing Change and Mentorship,

00:22:31 - Adapting to Industry Changes,

00:30:51 - Trauma and Panic Attacks,

00:32:02 - Taking Responsibility for Success,

00:32:39 - Meeting People Where They're At,

00:34:26 - Resilience and Adaptability,

00:37:40 - Support and Community,

For a deeper dive into the conversation, click this link for the episode page.

An audacious culinary maverick defies the odds, unleashing their flavorful passion for conquering the kitchen and their self-doubt, igniting a fiery journey towards entrepreneurial success in the cutthroat realm of gastronomy.

In this episode, you will be able to:

• Unearth the dynamic world of culinary education and its profound impact on the evolving culinary landscape.
• Discover the significance of personal growth and maturity before venturing into a culinary career.
• Acquire an understanding of the journey of business startups and the essence of self-belief.
• Network innovatively by learning from the inspirational journeys of individuals in the culinary industry.
• Uncover the crucial role of persistent growth and development for lasting success in any domain.

My special guest is Chris Spear, an inspiring figure in the culinary world.

Coming from humble beginnings, he has built a name for himself as an accomplished chef and a successful entrepreneur in the fiercely competitive restaurant industry.

Chris has achieved fame for his exceptional culinary skills and his approach to personal growth. His journey has been a beacon of motivation for aspiring chefs.

From working hard on his personal development to establishing his own business, Chris is a testament to self-belief and resilience in the face of challenges.

The key moments in this episode are:

(00:00:00) - Being Vulnerable and Dealing with Loss,

(00:00:48) - Business and Emotional Resilience during the Pandemic,

(00:02:43) - Celebrating Family and Children's Interests,

(00:05:11) - Passing on Skills and Lessons to the Next Generation,

(00:07:16) - Self-Care and Finding Physical Outlet,

(00:12:31) - The Changing Landscape of Culinary Education,

(00:13:10) - The Benefits of Delayed Gratification,

(00:13:40) - Regrets and Self-Confidence,

(00:14:03) - Appreciation for Interviewing Experience,

(00:14:30) - Joining a Like-Minded Community,

Chris Spear is the chef and owner of Perfect Little Bites, an in-home personal chef business based in Frederick, Maryland. You might also know him as the host of the Chefs Without Restaurants podcast, and the man behind the culinary networking organization of the same name. Chris graduated from Johnson & Wales University with a B.S. in culinary arts, and has been working in the foodservice industry for almost 30 years.

Join the only online free community for chefs who want to enjoy their careers without sacrificing their lives. Click here for more information.

Now accepting applications for our first cohort-based "Culinary Leadership Bootcamp."

Call me at 828-407-3359 for more information.

Support for The Hospitality Industry:

Chowco.org

I Got Your Back

The Burnt Chef Project

Chef Life Coaching

Connect with me:

Adam@chefliferadio.com

FB

Linkedin

This show is sponsored by:

If you're interested in sponsoring this show, email me at adam@chefliferadio.com

Tomas Stephensen at Podlike co-produced this episode.

If you'd like your podcast to sound as good as mine, click this link to get 15% off regular production costs.

The titles, show notes, social media, and blog content powered by Capsho

This is a production of Realignment Media

Mental health is a crucial issue in the restaurant industry, and in my latest episode of Chef Life Radio, "On The Dock," Chef Patrick Mulvaney and I dive deep into this topic.

From discussing the unique challenges faced by those in leadership positions to sharing effective methods for fostering emotional openness among staff, we cover it all.

Plus, we introduce you to the I Got Your Back Program, revolutionizing mental health support for industry professionals. Tune in now and prioritize the well-being of your team.

IN THE WEEDS? IF YOU OR SOMEONE YOU KNOW IS IN CRISIS, CALL 988, PRESS 1 FOR VETERANS, PRESS 2 FOR SPANISH

Now accepting applications for our first cohort-based "Culinary Leadership Bootcamp."

Call me at 828-407-3359 for more information.

Get more information about this episode by clicking here

Do you want to enhance your culinary career and unlock greater growth opportunities?

Are you searching for a solution that can bring you improved career clarity and advancement in the culinary industry?

Then look no further!

By enlisting the expertise of a specialized career coach in the culinary field, you can achieve exactly that.

They hold the key to guiding you towards a more fulfilling and successful culinary journey, helping you reach your goals and aspirations.

In this episode, you will be able to:

• Discover how career coaching can drastically enhance your culinary career journey.
• Delve into the profound impact of experience and knowledge on culinary success.
• Appreciate the unique advantage a specialized culinary career coach offers.
• Explore the significance of curiosity and humility in both personal and professional advancement.
• Understand how fostering a supportive culinary culture can boost the growth of industry professionals.

The key moments in this episode are:

00:00:02 - Introduction,

00:00:32 - The Need for Career Coaching,

00:01:58 - Relatability of Career Coaches,

00:04:39 - Adam's Culinary Career Path,

00:10:43 - The Importance of Community and Belonging,

00:14:42 - Coaching and Mentoring in the Culinary Industry,

00:17:36 - Shifting Focus from Mission to People,

00:20:21 - The Difference Between Management and Mentorship,

00:23:58 - Choosing Consciously in the Culinary Industry,

00:25:15 - Changing the Culinary Industry Culture,

00:29:11 - The Coaching Process,

00:30:09 - Long-Term Growth,

00:30:33 - Changing Relationships,

00:35:09 - Identity and Purpose,

00:37:52 - Reconnecting with Guidance,

00:44:37 - Join the Chef Life Brigade,

00:45:00 - Contact Information,

00:45:25 - Immediate Help and Continuous Improvement,

00:45:54 - Pleasure and Key Takeaways,

00:46:37 - Connect and Support,

Click here for more information about this episode.

Turning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.

Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of the restaurant business in favor of innovative solutions to our industry's most persistent challenges.

Check out the videocast on

Youtube

Linkedin

FB

Support for The Hospitality Industry:

Chowco.org

I Got Your Back

The Burnt Chef Project

Chef Life Coaching

This show is sponsored by: Evocalize

Tomas Stephensen at Podlike co-produced this episode.

If you'd like your podcast to sound as good as mine, click this link to get 15% off regular production costs.

The titles, show notes, social media, and blog content powered by Capsho

This is a production of Realignment Media

One chef dares to leap into the personal chef business in a world of rising costs and changing culinary landscapes. But when faced with fierce competition and the need to adapt, will he be able to find success?

Stay tuned as Chef Chris Spear navigates the challenges and opportunities of his culinary career, leaving us wondering:

Will he rise to the occasion or be left simmering in the heat of the kitchen?

In this episode, you will be able to:

• Lay bare novel career possibilities for chefs looking to escape the throes of burnout.
• Learn the auxiliary benefits of a chef’s role within a retirement community.
• Recognize the challenges and effective stratagems when leaping from traditional cooking roles to personal chefs.
• Understand how distinguishing your distinct niche in the personal chef industry can skyrocket your reputation.
• Absorb the immense significance of adept marketing and customer procurement in fueling a thriving personal chef business.

My special guest is Chris Spear.

Chris Spear, an executive chef turned thriving personal chef. His journey began as the head of a massive retirement community kitchen in Maryland, serving 750 residents in four distinct dining venues before transitioning into his own bespoke catering business.

Chris's ability to adapt his skill set to meet the demands of his bustling career allowed him to transition from a traditional kitchen to a personalized food experience for private clients.

Despite the initial obstacles of dealing with marketing, customer acquisition, and commodity pricing, Chris's innovative approach toward menu planning and customer service has allowed him to establish a highly successful personal chef business.

The key moments in this episode are:

(00:00:00) - Introduction (00:00:38) - Transitioning from Restaurants (00:04:42) - Becoming a Personal Chef (00:07:25) - Challenges of Catering Business (00:08:39) - Market Fit and Perception (00:08:39) - Marketing and Positioning (00:13:33) - Rising Costs and Pricing (00:16:25) - Balancing Multiple Responsibilities (00:18:35) - Analyzing Workflow and Making Concessions (00:20:08) - Building a Community (00:24:44) - Recognizing the Value of Your Audience (00:25:40) - The Thousand Raving Fans Theory (00:26:12) - Being an Early Adopter (00:27:24) - Starting a Pivot (00:29:00) - Setting Boundaries and Prioritizing Self-Care (00:37:07) - Building a Community (00:38:19) - Challenges of Growing a Community (00:39:13) - Shifting Perspectives (00:40:17) - Long-Form Content and Context (00:42:25) - Closing Remarks

Get more information about this episode by clicking here.

Help Support the show by becoming a sustaining member of the Chef Life Crew:

Support for The Hospitality Industry:

Chowco.org

I Got Your Back

The Burnt Chef Project

Chef Life Coaching

Connect with me:

Adam@chefliferadio.com

FB

Linkedin

This show is sponsored by:

If you're interested in sponsoring this show, email me at adam@chefliferadio.com

Tomas Stephensen at Podlike co-produced this episode.

If you'd like your podcast to sound as good as mine, click this link to get 15% off regular production costs.

The titles, show notes, social media, and blog content powered by Capsho

This is a production of Realignment Media

If you're feeling the frustration of implementing mental health initiatives in the restaurant industry, only to see minimal improvement in outcomes despite your best efforts, then you are not alone!

IN THE WEEDS? IF YOU OR SOMEONE YOU KNOW IS IN CRISIS, CALL 988, PRESS 1 FOR VETERANS, PRESS 2 FOR SPANISH

My special guest is Chef Patrick Mulvaney.

Meet the inspirational Chef Patrick Mulvaney, a culinary talent with a mission to support mental health in the restaurant world.

Hailing from Queens, New York, Patrick discovered his passion for the farm-to-table experience in Sacramento, California, where he opened his beloved restaurant, Mulvaney BNL.

With a deep understanding of the challenges faced by those in his industry, Patrick founded "I Got Your Back," a program to cultivate a supportive environment for restaurant staff.

His unwavering dedication to fostering open communication and empathy sets Patrick apart as a true advocate for change in the hospitality industry.

In this episode, you will be able to:

• Gain valuable insights into the crucial role of mental health in the restaurant industry.
• Discover the remarkable Purple Hand program, designed to raise mental health awareness and support for professionals in the field.
• Grasp the unique challenges of taking on leadership positions within the restaurant industry.
• Learn effective methods for fostering a culture of vulnerability and open communication among staff.
• Identify essential crisis resources and support systems accessible to restaurant employees.

The resources mentioned in this episode are:

• Visit the I Got Your Back program website to learn more about the mental health resources available for hospitality workers.
• Consider implementing the purple hand position in your workplace to provide peer guidance and support.
• Check out Not 9 to 5, an organization that provides mental health training tailored to the hospitality industry.
• Practice asking How are you doing? Really? To open up opportunities for conversation and support with colleagues and friends.
• Support local farmers and producers by shopping at farmers' markets and building relationships with those who grow and harvest our food.

Dive deeper into this episode, including bonus content, links mentioned in the show, and information about other programs supporting mental health awareness in the hospitality industry; click here.

Join over 2K other culinary professionals leveling up their leadership skills by subscribing to the Chef Life Brigade Bulletin, here.

Access every episode of Chef Life Radio's "On The Dock," plus other member benefits when you join the Chef Life Brigade. Click here for more information.

The key moments in this episode are:

(00:00:00) - Introduction

(00:01:09) - Celebrating Sacramento's Agriculture

(00:07:17) - I Got Your Back Program

(00:09:35) - Bourdain's Death

(00:10:57) - Creating a Supportive Environment

(00:15:05) - Importance of Mental Health

(00:17:53) - The Responsibility of the Purple Hand

(00:21:27) - Directing People to Resources

(00:23:35) - Training and Mentoring

(00:25:06) - Success of the Purple Hand Program

The No Hesitations Restaurant Leadership Podcast with Christin Marvin

Imagine having the power to reclaim your time in the chaotic world of professional kitchens. 

That's exactly what Chef Adam Lamb offers in this illuminating conversation about his new book, "The Successful Chef: Time Strategies That Actually Work."

Chef Lamb doesn't just theorize about productivity—he delivers battle-tested strategies born from years in the trenches of high-pressure kitchens and his subsequent journey as a coach to culinary professionals. His approach centers around "the 1% way," the transformative power of small, consistent improvements that compound over time, creating sustainable change without the crash-and-burn cycle of dramatic overhauls.

The conversation dives deep into what Lamb calls "the narrow path"—eliminating distractions and protecting your attention in a world designed to fragment it. He shares vulnerable personal stories about missed family moments and hard-won lessons about presence, both in and out of the kitchen. Rather than chasing the myth of work-life balance, Lamb advocates for work-life harmony, acknowledging the seasonal nature of restaurant work and creating transparent communication around those realities.

What makes this episode particularly valuable is the practical, applicable nature of the advice. From creating proper systems for delegation to developing succession plans that protect both the business and its people, Chef Lamb outlines concrete steps that any culinary professional can implement immediately. His forthcoming work on communication strategies addresses another critical pain point in kitchen culture—how clarity in expectations and outcomes prevents most workplace problems before they begin.

Ready to stop being a slave to your schedule and start leading your time with intention? This conversation will give you the roadmap to make it happen. Subscribe now and check out Chef Adam Lamb's work at Chef Life Radio and Chef Life Coaching to continue your journey toward sustainable success in the culinary world.

Resources:

Adam Lamb

The Successful Chef: Time Strategies That Actually Work

Christin Marvin

The Independent Restaurant Framework

A Holiday Salute to the Troops, and when I say troops, I do mean YOU.

This episode features content first published in 2016 and re-run here for your pleasure.

Gratitude for Culinary Professionals

Culinary professionals, chefs, and kitchen workers often find themselves working long hours in a fast-paced, high-pressure environment, especially during the holiday season. During these times, their hard work and dedication truly shine, as they labor to create memorable meals and experiences for those fortunate enough to partake.

While their efforts often go unnoticed, their contribution to the holiday celebration is immeasurable. This realization begs the need to emphasize and appreciate the labor of love these individuals invest in their craft.

Podcast host, Adam, offers sincere gratitude to these culinary professionals for holding the fort during one of the year's busiest seasons. Making a personal sacrifice to serve others while they enjoy their time off may feel challenging, and Adam acknowledges this.

He conveys his heartfelt appreciation and encourages them to pause and celebrate their hard work, reflecting a true understanding of kitchen life and the professionals who make it happen.

If you're feeling undervalued and underappreciated for the countless hours you pour into creating culinary masterpieces, only to receive minimal recognition and acknowledgment, then you are not alone!

Despite your dedication and talent, your hard work may go unnoticed or taken for granted, leaving you disheartened and demotivated. Your efforts in the kitchen may be overshadowed by the spotlight given to other aspects of the dining experience, leaving you feeling like your contributions are not valued.

But rest assured, there are others in the culinary industry who understand your struggles and are seeking to uplift and appreciate your work.

In this episode, you will be able to:

• Experiment with understanding the emotional turbulence chefs experience in the fast-paced culinary industry.
• Admire the culinary artists for their unwavering dedication during the seasonal festivities.
• Plunge into the beautiful journey of 'Chef Life Radio', a podcast constantly metamorphosing to cater to its listeners.
• Dive into the captivating influence of Eminem's masterpieces on various sections of society.
• Show gratitude towards chefs and kitchen staff, the backbone of the restaurant industry.

Key Takeaways

• Unravel the mental and emotional battles that chefs face in their everyday life in the culinary world.
• Experience the passion and zeal of kitchen magicians who work relentlessly, even during the holiday season.
• Witness the evolution and remarkable commitment of the 'Chef Life Radio podcast in creating profound content for its audience.
• Explore the intriguing impact of Eminem's music on diverse audience groups.
• Appreciate the tireless dedication and efforts of chefs and kitchen staff, the unsung heroes of the food industry.

The resources mentioned in this episode are:

• Text the word "Home" to 741741 for free mental and emotional support in the US and Canada.
• Text the word Burnt Chef to 85258 for free mental and emotional support in the UK.
• Share the show with someone you love or someone in your workplace who might benefit from it.
• Follow Chef Life Radio on social media and let us know how we're doing.
• Visit The Heirloom Foundation at www.theheirloomfoundation.org to support healthier work environments in the culinary industry.
• Visit www.chefswithissues.com for resources, solutions, and support for mental health in the culinary industry.
• Read No Reservations by Anthony Bourdain.
• Remember: "Holidays and Buffets bring out the worst in people" by Chef Greg Barnhill.
• Finally: Embrace your passion and be relentless in your willingness to learn and overcome adversity in your culinary career.
• But do yourself a favor and get a hobby anyway.

Join over 2K other chefs who subscribe to the Chef Life Brigade Bulletin Newsletter: Every week, gain insight into the essential soft skills they didn't teach you at culinary school.

Consider leaving a tip or joining our exclusive podcast subscription plan and get access to the entire back catalog of shows plus exclusive episode content every month.

Support for The Hospitality Industry:

Chowco.org

I Got Your Back

The Burnt Chef Project

Chef Life Coaching

Connect with me:

Adam@chefliferadio.com

FB

Linkedin

This show is sponsored by:

If you're interested in sponsoring this show, email me at adam@chefliferadio.com

Tomas Stephensen at Podlike co-produced this episode.

If you'd like your podcast to sound as good as mine, click this link to get 15% off regular production costs.

The titles, show notes, social media, and blog content powered by Capsho

This is a production of Realignment Media

"The point is that the different motivation strategies are unique across every person, and everybody has their own unique culture."

Kimi Avary joins the show to discuss the challenges of maintaining proper boundaries and clear communication in work-related or personal relationships.

Kimi Avary is a relationship expert and coach who helps people navigate their relationships with others. She has a Master's in Counseling and Psychology and a Bachelor's in Family Studies and Human Development. She is also an NLP Master Practitioner.

She has many years of experience coaching clients and helping them build better lives. She emphasizes the importance of communication and relationships in all aspects of life, personal or professional.

In this episode, you will learn the following:

1. The different ways that men and women are motivated 
2.  The importance of communication in relationships 
3.  The challenges faced by women in male-dominated industries

Grab your copy of this show's exclusive bonus content by clicking here.

Kimi Avary Resources:

Kimi on Your Tango

Kimi On FB

Conscious Couple Network

Other episodes you'll enjoy:

209: On The Dock with Deidra McGuiness-Ciolko

206: On The Dock with Chef James Shirley

Connect with me:

Adam@chefliferadio.com

FB

Linkedin

This show is sponsored by:

If you're interested in sponsoring this show, email me at adam@chefliferadio.com

Support for The Hospitality Industry:

Chowco.org

I Got Your Back

The Burnt Chef Project

Chef Life Coaching

Grab your copy of this show's exclusive bonus content by clicking here.

Special Tip o the Toque to Satyen Raja for influencing this episode's conversation.

Tomas Stephensen at Podlike co-produced this episode.

If you'd like your podcast to sound as good as mine, click this link to get 15% off regular production costs.

The titles, show notes, social media, and blog content powered by Capsho

Chapter Summaries:

(00:00:000) - Kimi Avary is a relationship expert. Adam and Kimi haven't seen each other for a long time. Kimi's clients become her dearest friends, and she wants to keep in touch with them when their lives are better. Adam feels the same way.

(00:00:39)- Keeping the proper boundaries set regarding your coaching clients cannot be easy. When she meets with each person individually, she aims to understand things they cannot share with their partners. Her job is to be stealthy and to help drop subjects and topics into the joint session so that each person feels they're addressing something important.

(00:04:07) - The masculine is a provider, protector, and energy producer. The feminine is the supporter. Enhancer energy. They complement each other. The dynamic between the masculine and the feminine will impact how we work and get things done. I consider myself 60%, 55% masculine, and 45% feminine.

(00:09:10) - Kimi believes that the feminine focuses on adapting, while the masculine focuses on hunting. NLP helped Kimmy with her motivation strategy when she was trying to lose weight and quit smoking. Germaine has worked in the service industry for most of her life. Her first executive chef job was with a feminine sous chef, Lori Walker. I believe that women in the industry are harder than most men because they can't take a day off, complain about their period, and they're not allowed to be feminine.

(00:19:41) - As a woman goes through menopause, her testosterone levels drop, and the corpus callosum, the brain's center, narrows for men. The brain widens, and he can multitask a little bit more. So there's that aspect.

(00:21:25) - There is no glass ceiling if women allow men to contribute to them. After four years of a program called Beyond the Glass Ceiling, Shell Oil lost many women engineers. In the culinary industry, women were expected to perform better in the early years. In this context, using cocaine was a problem for them. As a chef, I need to field a team that can accomplish everything and maximizes their experience as well as mine. Some memes on Facebook are around chefs who have transitioned to being performance coaches. For the longest time, chefs didn't take any courses or sit in a classroom-style setting unless they went to a national conference.

(00:30:59) - As an NLP practitioner, she wants to understand her clients. She wants to use whatever pronouns or names they prefer. She believes people should be curious about each other and ask vulnerable questions to get to the root of the problem. She also believes the organization should provide an environment where people can grow richer.

(00:34:36) - “I want to get to know you to serve you as your manager better. I didn't hire you because I thought you were amazing or because I could see potential in you. I can't tell you how much I appreciate your vulnerability and partnership in the show and offering your wonderful pieces of wisdom. I don't know anybody that doesn't want a more harmonious personal life.

Chef Jeremy Leinen is the Executive Chef of Dunwoody Country Club outside of Atlanta.

"I keep hearing people blame the unemployment and all that stuff for why people aren't returning to work. Obviously, this industry has a lot more work to do, culturally speaking. That's the reason why people haven't been rushing back to do it. And I get it."

Chef recently sat down for a conversation, and he discussed how COVID has impacted their lives and businesses.

Chef Jeremy's mother and grandmother both contracted the virus, and his mother is still dealing with the effects (referred to as "long COVID").

Despite this, he remains positive and believes things are slowly getting better. He advises others who may be considering reentering the workforce, telling them that the industry is changing and progressing positively.

Despite the challenges, there's still much to love about the restaurant industry.



In this episode, you will learn the following:

1. How Jeremy Leinen and his family coped with COVID-19.

2. How the hospitality industry has been affected by the pandemic.

3. What advice would Jeremy Leinen give to those considering re-entering the workforce?

Resources:

Chef Jeremy on Linkedin

Chef Jeremy in Club & Resort Chef Magazine

Chapter Summaries:

(00:00:00) - During the podcast, he talked about his family. His mom got COVID, and his grandmother has congestive heart failure. He used to work out a lot in the gym to keep himself sane during this difficult time. He worked with a coach then, but it was almost like living in a sane asylum.

(00:02:32) - One of his sous chefs got COVID. He and another sous chef both woke up sick on the same day. The test came back negative, but it was one of those rapid tests that you get wrong all the time. Mostly, his team maintained their health and had no serious issues.

(00:03:52) - A lot of people lost their jobs during the shit down. The industry is going through some growing pains, but things are changing. If you don't want to be in the industry, don't be in it. It's not going to be the Shangrila for a little while.

Other episodes you'll enjoy:

Chef and Fitness Coach Tarren Camm

Executive Chef James Shiley

Kriss Hall of the Burnt Chef Project

Connect with me:

Instagram

Facebook

YouTube

Twitter

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As the Executive Chef at Dunwoody Country Club in Atlanta, GA, Jeremy Leinin must grapple with the squandered human capital of the industry and a lack of skilled workers amid a pandemic crisis.

"My gut reaction at the time was that we would have to gut our staffs and still find a way to do everything that we always had to do anyway."

Chef Jeremy Leinin is the Executive Chef of Dunwoody Country Club outside of Atlanta.

He discusses how the pandemic has affected his business. He talks about how the industry is facing a crisis with a lack of skilled workers. He also talks about how the industry has squandered human capital for a long time.

In this episode, you will learn the following:

1. How the food service industry is expected to react to the challenges of the COVID pandemic

2. The potential consequences of the labor shortage in the food service industry

3. The importance of quality of life for employees in the food service industry

Resources:

Chef Jeremy on Linkedin

Chef Jeremy in Club & Resort Chef Magazine

Chapter Summaries:

[00:00:00] - Business is picking up in the industry lately. However, it's not quite back to normal yet because people are still recovering from the flu pandemic that has affected the industry recently “everybody thinks the pandemic is over, but obviously, it is not. “

[00:00:30] - COVID closed for a month around St. Patrick's Day last year. It was supposed to be two weeks, but it turned out to be a lot longer. The club was closed for about a month, and then it slowly came back with golf, a limited-to-go program, and a limited card offering.

[00:01:50] - There's a six-week period between late April, May, and early June when everybody wants to do everything all at once. The weather is nice, so the weather is good, and golf is busy. People are having weddings and graduation parties. The pool opens, and it's pretty much all systems go all at the same time. The COVID and the staffing challenges we had hit a fever pitch for us at the club for a minute.

[00:05:11] - Kobe didn't lose too many staff members during the shutdown. He was proud of how the club stepped up and cared for the staff. Over time, he lost a couple of people due to the lack of banquets. He will read some of your articles in Club and Resort Chef magazine.

[00:07:30] - There are some positive trends in the food service industry that give him more optimism about the future of the industry. He has worked under four different GMs in the 17 years he's been in the industry, and he's seen different mentalities. The way he's reacted to the short staffing that he's had has changed his tune about things. Being a cook is hard work and doesn't pay very well. Many skilled professionals have to work two jobs just to not live in poverty. The industry has to figure out the crisis it's up against right now because it's not glamorous and hard work.

[00:13:17] - There is a labor shortage in the food industry. The industry has squandered human capital for a long time. It's going to take a lot more than pay increases to solve the problem. Some people in the industry always want to be detached from their families. They want to put food on the table and take care of their families. Paul Sorgel talked about the fact that the industry doesn't invest in its people like it used to. Most operations can't afford to do that. In his current operation, only sous chefs were allowed to cut meat, and nobody else knew how to do it.

[00:20:47] - In the future, the industry is going to change dramatically, especially with the shift towards casual dining and quick-service restaurant concepts. The industry is hyper-competitive, and it devalues its own product and its own skill set. It's also trying to undercut each other and be more efficient.

[00:24:43] - In the article ”take charge of your career,”. There are six lessons for people who want to have a more fulfilling career. One of them is the idea of servant leadership. In the culinary world, it's a little different than what most people are used to. In a leadership position, your success is defined by the success of your subordinates.

[00:28:11] - Chef explains to staff how to be patient and not get too worked up over one day without going according to plan. He reminds staff that tomorrow is a new day, and they can start over.

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Kriss Hall of The Burnt Chef Project

The Great Reset

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Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration.

Connect with Doug or Chef Ryan by clicking this link

Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.

Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.

Sponsored by Benchmark Sixty Restaurant Services

Check out the videocast every Thursday at 12N ET

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Copyright 2023 Realignment Media

Do you feel like you're stuck in a rut at work? Tired of taking ineffective actions that don't seem to lead to any positive change in your industry? If so, this episode is for you!

Learn from Tarren Cramm so that you can get the positive change

In this episode of On The Dock, featuring Tarren Cramm, we cover:

1. The importance of mindfulness and self-care for chefs and other hospitality workers.

2. The challenges of working in the hospitality industry, particularly in regard to long hours and physical demands.

3. The potential for positive change in the hospitality industry in the wake of the COVID-19 pandemic.

Resources:

Connect with Tarren on:

Facebook

Instagram

Website

Sign up for the Chef Life Radio Newsletter by clicking here

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Other episodes you'll enjoy:

Kriss Hall of The Burnt Chef Project

The Great Reset

Connect with me:

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YouTube

Twitter

LinkedIn

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Loved this episode? Leave us a review and rating here

OR on Spotify or Apple Podcasts

Does this sound familiar? You've been told to smile more, be more positive, and just act like you're happy to be there, even when you're not. But you're not seeing any positive change in your industry. You're still stuck in the same dead-end job.

"Something has got to give. And hospitality. The service industry in general, outside of chefs, bartenders, waitresses, waiters, et cetera, it's being exposed to the point that it has to change."

Tarren Camm is a chef and hospitality industry professional from Melbourne, Australia. He has worked in kitchens around the world and is now a fitness industry professional.

This is Tarren Camm's story...

Tarren Camm is a chef from Melbourne, Australia. He started his career washing dishes and eventually became a head steward. He then transitioned into working in lower-end pubs and higher-end restaurants. Cramm eventually found his home in cafes, which he says is a great place to deliver quality food at a fair price. He then moved to London to open a Melbourne-style brunch cafe. After returning to Melbourne, Cramm switched to the fitness industry. He now works with chefs all over the world to help them improve their physical and mental health.

In this episode, you will learn the following:

1. The importance of mindfulness and self-care for chefs and other hospitality workers.

2. The challenges of working in the hospitality industry, particularly regarding long hours and physical demands.

3. The potential for positive change in the hospitality industry in the wake of the COVID-19 pandemic.

Resources:

Connect with Tarren on:

Facebook

Instagram

Website

Chapter Summaries:

(00:00:00) - Tarren Cam is in Melbourne, Australia. It's about 8-10 degrees there. At 7 am, Tarren Cam and his wife give each other half an hour of silence before connecting with each other to create a sacred time of day for themselves and their family. Since he's incorporated the idea of mindfulness into his daily routine, his work has changed.

(00:01:56) - Tarren Cam is a former chef who worked in the hospitality industry. He started at the age of 15, washing dishes in a small town 2 hours away from where he grew up. After traveling around Australia, he applied for an apprenticeship in a restaurant on the other side of the country and got the job. Tarren moved to London and opened a Melbourne-style brunch cafe. Once you get to a certain level, people see you where you're at, and you're diligent and clean. You couldn't have got a better grounding in the industry than to start there. So good on you, man. You're good to yourself.

(00:06:50) - As a young and energetic chef, he threw his body around recklessly and stressed his back out. Now he's aware of the kitchen's physical environment, the importance of posture, and how you're using your body balance. There's a shift occurring in the industry, and he's grateful for COVID 19 Covet has just reopened after a two-week circuit breaker in Melbourne. The service industry, in general, is being exposed to a point where it has to change. The Burnt Chef Project, based out of the UK, is doing an incredible amount of information gathering and studies. RCM wants everybody to win in the hospitality industry. RCM encourages his chefs to focus on being the influence and to listen to each other. He wants to create a team vibe where they look after each other and care for themselves and their health. The first thing I preach is getting your mind right, becoming aware of its patterns, and being aware of who it is driving this vehicle. That is your body. For me, the number of times I tried to get it together and failed was epic because the number one thing wasn't dealt with. Clarity Week is a week-long training for chefs.

(00:23:27) - Terrence is a personal trainer and a chef. He has a new program for his clients called Baby Steps. It's about building a career in health and fitness. Terrence's expertise is human movement. He wants to help his clients to be certain of themselves and take action. Terrence is one of his biggest fans. Terrence is impressed with the way Terrence and his team have built an amazing community in their online kitchen. He believes the industry needs to change and is changing to improve the quality of life for people in the industry.

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Kriss Hall of The Burnt Chef Project

The Great Reset

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Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordika's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pandemic. She advises people thinking about starting their own businesses to be careful what they wish for and treat their business as if it were someone else's.

"I just figured, we're going to make it, it's going to be fine. We had to close for five months, and that was tough. The laws here in the Dominican Republic regarding the curfews are very strict, and you don't reach back. We shut down" - Deidra McGuiness-Ciolko.

Gordito's on the web

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Mentioned in this episode:

The Reluctant Book Marketer Podcast

Jody J. Sperling writes fiction. He's spent twenty years dreaming of the phone call from FSG, accepting his novel for publication, but after landing a literary agent in 2019 and failing to woo publishers, Jody's dream wilted. While he never quit writing and reading, by the end of 2021, he'd so completely lost track of his purpose that he'd amassed a portfolio of rental houses and was toying with starting a short-term rental business. Then he had a vision of all the people who, like him, had pursued their dream of publishing only to find themselves disillusioned and defeated. That's the day he decided to found THE RELUCTANT BOOK MARKETER, a podcast to help writers with their marketing mindset.

The Chef Life Brigade Community

When the restauranteur Deidra McGuiness-Ciolko opens her business with just $7 left, she must find a way to turn things around quickly or risk losing everything.

"I just figured, we're going to make it, it's going to be fine. We had to close for five months and that was tough. The laws here in the Dominican Republic for the curfews are very strict, and you don't mess around. We shut down"

This is Diedra McGuiness-Ciolko's story...

Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordito's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pandemic. She advises people who are thinking about starting their own businesses to be careful what they wish for and to treat their business as if it were someone else's.

In this episode, you will learn the following:

1. How Deidra McGuiness-Ciolko ended up in the Caribbean

2. The three Rs of business (reduce, reinvent, relax)

3. The importance of being careful about what you wish for when starting your own business

Resources:

Gordito's on the web

Chapter Summaries:

00:00:04 - The day the restaurant opened, it had $7 left. It was a tough year for the business. As people are aging, they are turning to meditation, prayer, and getting rid of their bad habits. There is a lot of space to learn one of the three Rs.

00:00:55 - Deidra Mcguiness-Ciolko is a restauranteur professor, taco maker, and dear friend. She's going to talk about her journey from Boston to Costa Rica. Adam Lamb is a chef and hospitality professional. Adam has coached and mentored thousands of culinarians over his 30 years career.

00:02:05 - Deidra McGinnis is from Boston and she is now a taco maker in the Caribbean. She worked in Santa Domingo for nine years as the director of operations for the liquor end of a casino. After her son was born, she moved back to Florida and became a stay-at-home mom. After five years, she decided to move to Cabernette and started Gordika's FreshMex Restaurant.

00:05:38 - “resilient“ is one of his favorite words. She grew up in Boston for Irish Italian; she's had several acts and she's not afraid of doing anything anymore because she did this ” I don't often have nice things to say about me, but I'm getting there. “

00:06:36 - There was a pandemic in the Dominican Republic. The business had to be closed for five months. The owners liquidated all their employees and bought out their partner. It was the first time in 60 years that she had any time off in the business. They were responsible for 700 people. Someone quit his job and sold his shares in a hotel company, and started his own restaurant. Deidra's advice to people who want to start their own business is to be careful what they wish and don't become their business. Deidra also advises not to treat the business as if it was someone else's business. There is a Facebook group called “asshole line cook, “ where a member wrote a harsh post about restaurants not being able to get employees because they don't pay enough. The next day the member of the group apologized for his post. Deidra is grateful to her clients for choosing to spend their dollars with her. Deidra and Joe had a midlife crisis last year and they were separated for a year and a half. Deidra has been smoking and working and drinking like a maniac since she was 20 years old. She had to learn to calm down and learn to be a duck and let things slide at her restaurant. Diedra has been using a coach for a year. Deidra has never done the hard work before. So she wasn't down with the whole coaching thing. She's been doing it now for a full year and it's helped her turn her life around. She has reconnected with Joe.

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Mentioned in this episode:

The Reluctant Book Marketer Podcast

Jody J. Sperling writes fiction. He's spent twenty years dreaming of the phone call from FSG, accepting his novel for publication, but after landing a literary agent in 2019 and failing to woo publishers, Jody's dream wilted. While he never quit writing and reading, by the end of 2021, he'd so completely lost track of his purpose that he'd amassed a portfolio of rental houses and was toying with starting a short-term rental business. Then he had a vision of all the people who, like him, had pursued their dream of publishing only to find themselves disillusioned and defeated. That's the day he decided to found THE RELUCTANT BOOK MARKETER, a podcast to help writers with their marketing mindset.

The Chef Life Brigade Community

Restaurant Coach/Consultant and former Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace #culture that everyone wants to work for.

We debunk the veneration of self-sacrifice in today's restaurant culture and reveal how taking care of yourself is job #1 in the #newrstaurantculture.

To find out more about Jonathan Ruby and his mission, click here.

Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.

Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.

Sponsored by Benchmark Sixty Restaurant Services

Check out the videocast on

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This show is sponsored by Benchmark Sixty; check out their unique staff retention solution.

In partnership with Realignment Hospitality

As chefs and restaurateurs, we often dream of expanding our culinary empires.

To learn all the secrets of the framework to unlock successful scalability for your business visit https://www.IRFbook.com

But the journey from a single successful restaurant to a thriving multi-unit operation is fraught with challenges. 

How can we grow sustainably while maintaining the essence of what made us successful in the first place?

In this episode of Chef Life Radio, I sit down with Christen Marvin, author of "Multi-Unit Mastery, Simplify Operations, Maximize Profits and Lead with Confidence" to explore the intricacies of scaling independent restaurant concepts. We dive deep into the strategies that can help you transition from a lone culinary artist to a visionary restaurant group leader.

Chapters

00:00:00 - Introduction and Appreciation

00:03:49 - Challenges of Restaurant Group Expansion

00:09:36 - Key Pillars for Successful Growth

00:15:05 - The Three Ps: People, Process, Profits

00:18:53 - Culture and Core Values in Restaurant Groups

00:22:08 - Effective Internal Communication

00:27:50 - Personal Growth and Overcoming Challenges

Navigating the Challenges of Expansion

We discuss the common pitfalls restaurant owners face when growing their businesses, including:

• The struggle to let go of control and trust new team members
• Balancing standardization with creativity across multiple locations
• Maintaining consistent culture and values as the organization expands

The Human Element in Multi-Unit Success

Christen emphasizes the importance of:

• Investing in people through training and development opportunities
• Creating clear communication channels across the organization
• Aligning core values with hiring practices and performance reviews

From Imposter Syndrome to Empowered Leadership

In a candid moment, Christen shares her personal journey of overcoming self-doubt and rediscovering her passion for the industry. Her story serves as a powerful reminder of the importance of self-reflection and continuous learning in leadership roles.

Whether you're contemplating opening your second location or aiming to build a restaurant empire, this conversation offers a roadmap for growth that prioritizes both profitability and the human experience. Tune in to gain insights that could transform your approach to multi-unit restaurant management and help you create a legacy that extends far beyond a single dining room.

Join the Crew & Support The Show @

Stay Tall & Frosty and Remember to Lead from the Heart,

Adam

Links In The Show

• Restaurant Leadership Podcast: Overcome Burnout, Embrace Freedom, and Drive Growth
• Solutions by Christin
• Multi-Unit Mastery, Simplify Operations, Maximize Profits and Lead with Confidence on Amazon
• Christin Marvin on LinkedIn

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207: Chef James Shirley | From the South Side to the Top of the Culinary World 207 1

Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this episode is for you.

"I always reach back. I don't look down on people. If I'm looking down, I'm looking down to reach up, to reach my hand out, to pick you up, because I've seen it happen." -James Shirley.

James Shirley is a world-renowned chef who has worked in some of the finest restaurants in the world. He is known for his dedication to his craft and his ability to mentor and coach other culinarians.

This is Chef James Shirley's story...

James Shirley had always been passionate about music, but when he found himself without a place at Gramblan state, he decided to return to Chicago and look for a job. He ended up working in the kitchen of Spiasha, a Northern Italian restaurant. There, he was taught by the executive chef, Anthony J. Montuano. Montuano saw potential in Shirley, even though he was a disaster in the kitchen, eventually making him his sous chef. Shirley went on to have a successful career as an executive chef, breaking stereotypes along the way.

In this episode, you will learn the following:

1. How James Shirley went from the streets of the South Side of Chicago to the shores of Hawaii

2. The demons that James Shirley had to fight along the way

3. How James Shirley became a successful executive chef

Chapter Summaries:

[00:00:04] - In the past, it was easy for an owner to buy his chef a car, get him an apartment or help him with his recreational activities. Now it's more difficult. On this episode of chef life radio, adam lamb and James Shirley will talk about how James Shirley came up in the industry in Chicago and how he went from the south side to the shores of Hawaii.

[00:02:28] - Adam is happy to welcome James Shirley to the show. James got into cooking because he has a strong work ethic based on his family upbringing coming from the south. Adam's mother is Betty Shirley, a world-renowned jazz singer, the famous jazz singer who lives in New Orleans. James worked for the city of Chicago. James got a lot of training and mentorship at Bias. Anthony J. Montano, who is the executive chef and part owner of Spiesho, worked for the Levies. James was the only black guy in the kitchen in a five-star restaurant with no pedigree for a long time. James is happy when he goes on LinkedIn and sees a vast array of people of color at the level of executive chefs. Adam Lam is still working as a sous chef for the city of Chicago. Adam used to cook and call himself Moonlighting. Adam worked at Gordon's and Gordon S. Claire's restaurant in Jupiter, Florida. Adam has worked in some of the finest restaurants in Windy City. Back then, you could get paid what you were worth if you had owners willing to pay that.

[00:17:58] - John's family came from Jackson, Mississippi, Alabama, and New Orleans. His grandparents left the south around the time of Emmett Till's Lynching. They came north and settled in the Bronxville area of Chicago. John didn't have a working functioning relationship with his mother in his early years. John's mom is a product of the Vietnam era, and she sang in New York for a while. Both you and your past have been intertwined for both good and bad reasons. You both had some rough times, and you came through it. You are still heavily involved in the recovery kind of network. You want to make sure that you stand for those people. It's not an attitude usually shared in the hospitality industry.

[00:25:41] - The culinary world is like a pseudo-masochistic relationship. It's like leaving the dungeon and showing up again for the next day. Chefs go through a lot of abuse from their employers, their customers, and from their families to do what they do well. The number one thing that will lose them in their industry is balance. James is a sensitive person. He wants to talk about how sensitive people can be in the industry. James wants to change the attitude of the industry towards sensitive people. James took away a colleague's pride in the office. James believes it's important to acknowledge the fact that sensitive people are creative. Adam Lam has opened up some boundaries and some doors for the community to talk about what goes on in the workplace. Adam's wife convinced him to wear a chef's coat to work. Adam is proud of Adam and his senior management team. Adam loves his work and his colleagues. James had an argument with his partner about being a chef. He believes that being a professional chef puts people in unhealthy situations mentally, physically or emotionally. James wants to shift his perspective and focus on being a human being with needs and desires. He loves pedicures.

[00:43:33] - This episode of Chef Life Radio is about working in a kitchen. It's a demanding job, but it doesn't have to be demeaning. It doesn't define you as a person or make you any more special or less than anyone else. It is just a dance we're engaged in.

[00:45:04] - This show was produced, recorded, and edited by Adam Lamb at the Dish Pit Studios in Bardo, North Carolina.

1 206

Chef James Shirley worked for the city of Chicago and began cooking as a side hustle.

He got a job at a restaurant and quickly learned that he knew nothing about cooking. The executive chef at the time, Tony Montuano, took him under his wing and taught him everything he knew.

Since then, Chef James Shirley has had an illustrious career in the culinary world.

Not to say that it didn't have its challenges!

Here are the steps you need to follow also to get Success in the industry:

1. Make sure you have a strong work ethic

2. Take advantage of opportunities when they come your way

3. Don't give up, even when things are tough

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the #hustleculture of our industry, and while it might have made most food and beverage operations more efficient, it may have come at the cost of staff safety and retention.

Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.

Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.

Sponsored by Benchmark Sixty Restaurant Services

Check out the videocast on

Youtube

Linkedin

FB

This show is sponsored by Benchmark Sixty; check out their unique staff retention solution.

In partnership with Realignment Hospitality

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the question of staff productivity or efficiency, what's the difference, and which one serves the restaurant industry best in the long run.

Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.

Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.

Sponsored by Benchmark Sixty Restaurant Services

Check out the videocast on

Youtube

Linkedin

FB

This show is sponsored by Benchmark Sixty; check out their unique staff retention solution.

In partnership with Realignment Hospitality

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.

Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.

Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.

Sponsored by Benchmark Sixty Restaurant Services

Check out the videocast on

Youtube

Linkedin

FB

This show is sponsored by Benchmark Sixty; check out their unique staff retention solution.

In partnership with Realignment Hospitality

1 205

Another Bonus Episode of Chef Life Radio's ongoing series, "On the Dock," with the founder of The Burnt Chef Project, Kris Hall.

It's time to get raw and vulnerable with Kriss Hall.

"Understand that if something doesn't sit right with you, that's okay, and no one else can tell you otherwise. You've got to live with yourself. It's okay not to be okay."

Kris Hall is the founder of the Burnt Chef Project, a nonprofit social enterprise working to make the hospitality industry safer and more sustainable for everyone. Kriss has worked in hospitality for over ten years and has seen firsthand the challenges hospitality professionals face. 

The Burnt Chef Project offers free online training, support services, and independent business reviews to help hospitality professionals thrive.

• The Burnt Chef

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Support this Podcast

1 204

Kris Hall, the founder of the Burnt Chef Project, joins us to discuss his work in making the hospitality industry a safer and more sustainable place for everyone. Hear how the project makes a difference and learn what you can do to support their efforts.

"To understand that if something doesn't sit right with you, that's okay, and no one else can tell you otherwise. You've got to live with yourself. It's okay not to be okay"

Kris Hall is the founder of the Burnt Chef Project, a nonprofit social enterprise working to make the hospitality industry safer and more sustainable for everyone. Kris has worked in hospitality for over ten years and has seen firsthand the challenges that hospitality professionals face. 

The Burnt Chef Project offers free online training, support services, and independent business reviews to help hospitality professionals thrive.

This is Kriss Hall's story...

I'm Kris Hall, the founder of the Burnt Chef Project. Our goal is to make the hospitality industry a safer and more sustainable place for everyone to work in. We do this by challenging the stigma around mental health, raising awareness for mental health issues, and providing support services. 

The hospitality industry has been through a lot in the past year, but I believe this is a unique opportunity to address some of the systemic issues that have been holding us back for a long time. I'm encouraged by the chefs who are already making changes in their workplaces, and I hope we can continue to make progress in creating a healthier and more sustainable industry for everyone.

In this episode, you will learn the following:

1. The Burnt Chef Project's mission is to make the hospitality industry safer and more sustainable for everyone.

2. The impact of COVID-19 on the hospitality industry and the challenges faced by those working in it.

3. The importance of having clear core values in order to create a successful business.

Resources:

The Burnt Chef Project Surveys

Chapter Summaries:

1) Kris Hall is the founder of the burnt chef project. Chris got a t-shirt from the project. The money raised goes to a good cause. Chris often gets called out for being an overweight 60-year-old driving fast Ferraris. But he's not.

2) The Burnt Chef Project is a nonprofit social enterprise based in the UK and operating internationally. Its aim is to make the hospitality industry safer and more sustainable. It's been going on for about two years now. It challenges the stigma attached to mental health issues within hospitality as a result of high levels of stress and poor operational setup.

3) Covet put a lot of people out of work in the hospitality industry. But it's a unique time for the industry. The Burnt Chef Project was started because there were fewer people in the profession. People were leaving the industry at a much earlier age and had problems with their health.

4) Kris worked in some busy bars on the south coast of the UK in Costa del Bournemouth. He also worked in business consulting for the travel industry. He was a sales development guy for the mechanical engineering sector and worked in the large corporate insurance sector. About ten years ago, he fell into hospitality from a food wholesale supply point of view. And he was supplying some of the best Michelin Star restaurants on the south coast.

5) His new podcast talks about his core values and how they helped him overcome depression and self-harm. He also talks about the importance of having the well-being of the staff as a business. Core Value he would like to see more companies talk about their core values in their job applications. According to her, being transparent and honest is a core value that she also instills in her children. She believes in not being afraid to speak up and help other people enrich other people's lives and make a tangible change, even if no one thanks her for it.

6) The industry has a big conversation around work-life balance and mental health. Some high-profile chefs in the UK are making changes to their workplace practices. It's not if the culture or management style is wrong, but if the leadership treats people as unique individuals.

7) As a nonprofit director, he can't take any profits as a director, but he can take a small number of profits from the merchandise and training modules to address the skill gap shortage. He was 20 years old when he was working for a large insurance company, National Insurance Company, in the UK. Three of his oldest members of his team were 50 and 60 years old, waiting for retirement. And his youngest members were 1718.

8) Hospitality has a high turnover of staff and a low skill set with regard to management. Man, management, people, and communication. Four out of five people in hospitality have had a mental health issue during their career. One of the things that he was most proud of was creating a mentorship program for hourly associates who wanted to get into management. This whole idea about acting as opposed to talking is important.

9) The academy is a free app on Google and Android. It provides free modules on any subject related to the Bench Chef project. 

The project has reached 112 countries across the world. It's mainly funded by one person and supported by an entire industry. More modules are coming as soon as they can get enough revenue to expand his team. Kriss is working on a network of life coaches to help people find their way in the hospitality industry. 

Kris studied psychology and the Stanford Experiment. 

• I Got Your Back Project – Supporting Mental Health Awareness in the Hospitality Industry
• Home | Not 9 To 5 Organization
• Mental Health Survey | Chefs With Issues
• May | 2022 | Chefs With Issues
• Burnt Chef Academy App | Burnt Chef Project
• Free 24/7 Support Service | Burnt Chef Project
• Education | Burnt Chef Project
• The Burnt Chef Project | Hospitality Mental Health Awareness

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On The Back Dock with Chef Maria Campbell

00:29 - Welcome to On the Dock with Maria Campbell

01:10 - How bad did it get during COVID?

05:28 - How are you actively engaged in self-care?

09:45 - What are you looking forward to?

10:30 - How does it feel to be Maria right now?

14:55 - On the Docks with Maria Campbell Outro

Free PDF Download: The New Kitchen Culture: bit.ly/cookswhocare

https://www.cookswhocareinspire.com/

https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg

https://www.instagram.com/cookswhocare/

Link to Member Site: www.chefliferadiocrew.com

Link to the mailing list: www.chefliferadio.com/signup

Maria Campbell, MBA is a Chef-by-trade is an established educator and a mentor who uses her determination and positivity to influence all who she works with. Through her role as a Partner and Productivity Specialist with One Degree Coaching, she provides guided leadership mastery to businesses of all types, helping them to reach their full potentials and achieve success. As the Founder and Executive Director of Cooks Who Care - a collective formed to serve as the Well-Being Concierge for the Food Industry - she drives much-needed change in the industry she loves, encouraging others to support the health of underpaid and underserved workers who run our country's kitchens and serve our meals.

Mentioned in this episode:

The Reluctant Book Marketer Podcast

Jody J. Sperling writes fiction. He's spent twenty years dreaming of the phone call from FSG, accepting his novel for publication, but after landing a literary agent in 2019 and failing to woo publishers, Jody's dream wilted. While he never quit writing and reading, by the end of 2021, he'd so completely lost track of his purpose that he'd amassed a portfolio of rental houses and was toying with starting a short-term rental business. Then he had a vision of all the people who, like him, had pursued their dream of publishing only to find themselves disillusioned and defeated. That's the day he decided to found THE RELUCTANT BOOK MARKETER, a podcast to help writers with their marketing mindset.

The Chef Life Brigade Community

Chef Life Radio

S2 – E2: Stress – What Stress? Chef Maria Campbell

Show notes

Maria Campbell is a chef and co-founder of Cooks Who Care, a Philly-based organization that supports the well-being of people working in all facets of the food & beverage industry. Driven by a desire to create change in the food industry, Maria and her husband, Chef Scott Campbell, started Cooks Who Care as a way to bring people together.

In this episode, Maria describes what keeps her going and why she’s so committed to helping her peers in the food business get ahead. You can help too. Learn what you can do to help Cooks Who Care spread its message and expand the reach of its community.

Timestamps:

0.00 - Introducing the Burnt Chef Project

01.01 - Welcome to Chef Life Radio

04:21 - Introducing chef Mary Campbell

05:28 - Chef Life Radio bumper

06:46 - Interview with Maria Campbell

10:19 - Corona madness

13:26 - You’re going down! The power of the internet

16:34 - Cooks Who Care

22:29 - Hiring industry veterans

24:03 - The new kitchen culture

31:23 - Does love play any part in our new kitchen culture?

34:30 - Takeaways from the conversation with Maria Campbell

35:54 - Chef Life Radio outro

Free PDF Download: The New Kitchen Culture: bit.ly/cookswhocare

https://www.cookswhocareinspire.com/

https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg

ttps://www.instagram.com/cookswhocare/

Link to Member Site: www.chefliferadiocrew.com

Link to the mailing list: www.chefliferadio.com/signup

Maria Campbell, MBA is a Chef-by-trade is an

established educator and a mentor who uses her determination and positivity to

influence all who she works with. Through her role as a Partner and

Productivity Specialist with One Degree Coaching, she provides guided

leadership mastery to businesses of all types, helping them to reach their full

potentials and achieve success. As the Founder and Executive Director of Cooks

Who Care - a collective formed to serve as the Well-Being Concierge for the

Food Industry - she drives much-needed change in the industry she loves,

encouraging others to support the health of underpaid and underserved workers

who run our country's kitchens and serve our meals.

The Great Reset

Episode #1 -Season 2 | 2021

Image courtesy of Rachel Elizabeth O'Shea

Introduction

Welcome Back

Questions

Station Identification

The Chef Life Crew

Tim Ferris FB Post

Chef James Shirley

FB Message from Katy

The problem as I see it

FB Post from CJ.

Calling out the problem.

What we can do about it.

Chef Jensen Cummings, Best Served Podcast

Who, Not How - By Dan Sullivan

In this episode of Chef Life Radio, I sit down with Kimberly Flear, founder of Last Call Coaching, to discuss mental health challenges in the hospitality industry and the importance of creating a recovery-friendly workplace.

Kimberly shares her personal journey and the initiatives she champions, such as breathwork, body movement, and post-shift debriefs, as strategies to combat burnout and emotional strain.

We explore the need for a cultural shift towards support and accountability, emphasizing the importance of meeting people where they are and the long-term vision of changing industry norms.

Chapters

00:00 - Introduction and Episode Overview

00:21 - Meet Kimberly Flear: Mental Health Advocate

02:03 - The Stigma of Mental Health in Hospitality

03:30 - Kimberly's Personal Journey and Industry Challenges

10:09 - Pathways to Recovery and Support Systems

20:20 - Self-Care Practices and Personal Growth

25:57 - Future Vision and Industry Change

31:46 - Conclusion and Final Thoughts

Links In The Show

• Last Call Coaching | Sobriety Support for Hospitality Workers
• Kimberly on Linkedin

Stay Tall & Frosty and Lead from Your Heart,

Adam

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

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

We meet Joel Salatin of Polyface Farms.

We visit Master Butcher Katri Underly and find out, even in Chicago, why family farms and ranches are so critical for our supply chain.