Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens (Adam M Lamb)

¿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.

"Las cocinas funcionan con sistemas, pero prosperan con liderazgo." - Adam Lamb

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

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Learn More @ Chef Life Coaching

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Realignment Media

"We need to create a container where hospitality professionals can check in with each other, listen, and have compassion and grace for one another. It's time to prioritize mental health and wellness in our industry." - Jasmine Parks

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.

If you're experiencing a mental health issue, don't wait - dial 988 and get the help you need.

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.

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,...

1.)  “Wherever we are, whatever we’re doing and wherever we are going, we owe it to ourselves, to our art, to the world to do it well.”

2.)  “To labor in the arts for any reason other than love is prostitution.”

3.)  “It is well and good to opine or theorize about a subject, as humankind is wont to do, but when moral posturing is replaced by an honest assessment of the data, the result is often a new, surprising insight.”

A little later in the show, we’ll be talking to Shawn Wenner – publisher of Entrepreneurial Chef Magazine so I thought I would read from the piece that he and his staff were kind enough to include in last month’s issue.

By the way, Shawn is offering a free subscription for an entire year exclusively to listeners of Chef Life Radio. The link and the discount code are in the show notes.

What to Do, When You Doubt

“In the meantime, cling tooth and nail to the following rule: not to give in to adversity, not to trust prosperity, and always take full note of fortune’s habit of behaving just as she pleases.” — Seneca

As a man, husband, father, chef and entrepreneur I have had my fair share of setbacks, failures and disappointments. I remember all too well the several dishes I was so proud of which didn’t sell or the restaurant I took over in Marblehead Massachusetts that six months later was shuttered because the original owner had a tax debt that couldn’t be renegotiated or wished away.

Often the memories, when I, my team or my operation have come up short, are more real, visceral, and annoyingly present than the successes we’ve enjoyed. Is there ever a time when you think about what you could have done differently to change the outcome of ‘X’? Maybe it was a stage, an interview, a job change, or a business that you started? My failures can sometimes be quite mesmerizing, haunting my actions and forming my perceptions in the now; causing me to mutter a mantra-like, ‘this time I’m gonna get it right’.

I consider myself essentially an optimist; what other label could apply to someone who has been married and divorced three times? If I am honest with myself I must also admit that there are times when I doubt. Sometimes that doubt can turn into an impediment to progress; it can stay my hand and have me questioning my decisions.

Nothing is so dangerous as doubt if it has us second-guessing our essential mission. If that is true, then it must also be true that doubt can also serve as a catalyst for change and evolution, forcing us to reconsider the mechanism for our vision. The trick is not to get stuck in the doubt and let it become a mental circle jerk, undermining the ‘why’ of what we do.

In moments when I doubt, I take heart in the realization that certainty is for fools and wisdom comes from a consistent evaluation of goals and the path with which we achieve them. There may be many trails up the mountain but the summit remains the destination.

"The impediment to action advances action. What stands in the way becomes the way." — Marcus Aurelius

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

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

In partnership with Realignment Hospitality

2 204

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...

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

Gordito's on FB

Sign up for the Chef Life Radio Newsletter @ https://chefliferadio.com/signup

https://heltstudioaffiliateprogram.sjv.io/QO9A6z

SLA

Realignment Media

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.

Chef Life Coaching

🔥 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. 🔥

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

Realignment Media

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...

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.

"The only chef you should be competing with is the one you were yesterday." - Adam Lamb

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.

Breaking Free from the Comparison Trap

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

Key Takeaways:

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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Learn More: Chef Life Coaching

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

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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...

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

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.

"Kitchens run on systems, but thrive on leadership." - Adam Lamb

From Manager to Leader: Transforming Your Kitchen Culture

• 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

The Hidden Costs of Pure Management

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

Practical Strategies for Culinary Leadership

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

Your Leadership Journey Starts Now

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 Coaching

Realignment Media

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.

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

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

"El único chef con el que deberías competir es con el que eras ayer." - Adam Lamb

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.

Liberándote de la Trampa de la Comparación

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

Principales Aprendizajes:

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

Subscribe: The Recipe For Your Success Newsletter

Learn More @ Chef Life Coaching

Like, Follow & Subscribe to Chef Life Radio @ Listen to Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens

Realignment Media

The last table is served, the station is broken down – everything’s labeled and put away; inventory is complete and now it’s time to meet me on the back dock, where all the important meetings are held.

Take a deep breath and enjoy a job well one

Now it's just between us.

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.

...

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

Youtube

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Benchmark Sixty sponsors this show; check out their unique staff retention solution

In partnership with Realignment Hospitality

Copyright 2023 Realignment Media

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

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...

“Burnout is a conflict of values between what you think is important and what your employer thinks is important.”

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.

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

Youtube

Linkedin

FB

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

In partnership with Realignment Hospitality

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

https://heltstudioaffiliateprogram.sjv.io/QO9A6z

Other episodes you'll enjoy:

Kriss Hall of The Burnt Chef Project

The Great Reset

Connect with me:

Instagram

Facebook

YouTube

Twitter

LinkedIn

Website

Loved this episode? Leave us a review and rating here

OR on Spotify or Apple Podcasts

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

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...

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

"Leadership isn't about being the loudest voice in the kitchen or demanding respect. It's about earning it through authenticity, guidance, and leading by example." - Adam Lamb

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

Subscribe: The Recipe For Your Success Newsletter

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.

The Power of Heart-Centered Leadership

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

Emotional Intelligence: Your Secret Ingredient

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

Compassion vs. Weakness: Striking the Right Balance

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

Real-World Impact: Stories from the Kitchen

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

Actionable Steps for Heart-Centered 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: The Recipe For Your Success Newsletter

Learn More @ Chef Life Coaching

Like, Follow & Subscribe to Chef Life Radio @ Listen to Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens

Realignment Media

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

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.

"More important than being able to share is being able to accept to have that grace, to be able to accept the love and help that people want to offer to you." - Chef Patrick Mulvaney

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

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.

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

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…

`Cultivating a successful chef mindset isn't just about what happens in the kitchen. It's about embracing a mindset of growth, resilience, and positivity that will elevate every aspect of your culinary journey. - Adam M Lamb

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.

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

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

LinkedIn

Website

Loved this episode?

Mastering the Recipe for Success: Chris Spear's Journey from Doubt to Culinary Entrepreneurship

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.

"Do what you love and there will always be opportunities. The rise of personal chefs is a testament to people wanting to pursue their passion for food without the drawbacks of traditional restaurant work." - Chris Spear

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...

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.

"They just don't teach this stuff in culinary school" ~ Chef Adam Lamb

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

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Support for The Hospitality Industry:

Chowco.org

I Got Your Back

The Burnt Chef Project

Chef...

We meet Joel Salatin of Polyface Farms.

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.

Chef Life Coaching

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!

“Creating an environment where it's okay not to be okay and talk, to provide peer guidance, and also then to have resources available for people.” ~ Chef Patrick Mulvaney

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.

“More important than being able to share is being able to accept that grace, to be able to accept the love and help that people want to offer to you.” ~ Chef Patrick Mulvaney

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,

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

"You can still be a badass pirate and be healthy. They're not mutually exclusive." - Jasmine Parks

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.