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This week, joining The Burnt Chef Project founder, Kris Hall, we have Chef Kirk Bachmann.
Chef Bachmann is President and Provost of The Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most - sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming âcooks for life.â
As a teen, Chef Bachmann spent time training at the Hotel Waldschaenke, a resort in Northern Germany owned and operated by his uncle, also a classically trained chef. After graduating from the University of Oregon, with an honors degree in International Studies, Chef Bachmann went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, Chef Bachmann earned a Masterâs in Education from American InterContinental University.
Bachmann honed his front-of-the-house skills while working with acclaimed Portland, Oregon Chef Xavier Bauser at the world-class, Mobile 5-Star Benson Hotel in Portland. Chef Bachmann then owned and operated his own restaurant in Colorado where he and his staff earned restaurant of the year accolades in 1990.
In 1992, Bachmann was chosen for Citationâs Whoâs Who Among Rising Young Americans. In 1999, Chef Bachmann initiated a career in Culinary and Hospitality education with Le Cordon Bleu Cooking Schools. While with Le Cordon Bleu, Chef Bachmann was instrumental in the implementation of Culinary, Pastry, and Hospitality Programs on 18 campuses across the United States. For several years, Chef Bachmann served as the Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America, where he held the responsibility of maintaining standards of quality, curriculum development, training, employer relations, and career services.
Thank you Chef Bachmann for taking the time to talk with us!
Learn more about Auguste Escoffier School of Culinary Arts here.
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Ahead of Stress Awareness Week, we caught up with Carole Spiers.
CEO and Founder of Carole Spiers Group, Carole is recognised as a world leading authority on wellbeing and stress at work. She is the mediaâs first choice for comment on workplace stress issues and best-selling author of Tolleyâs âManaging Stress in the Workplaceâ and âShow Stress Whoâs Boss!â Caroleâs focus is on developing a healthy workplace culture through the successful management of stress and organisational change â all of which is underpinned by a compelling philosophy reinforced by her own xperience as an Expert Witness before the UK Courts.
Her noteworthy contributions to the field include founding International Stress Awareness Day in 1998, a significant event that raises awareness about the impact of stress on individuals and communities.
Demonstrating her commitment to this cause, she also established International Stress Awareness Week in 2018, commemorating its 20th anniversary and furthering the mission of stress awareness and mitigation on a global scale.
Listen in, and learn more about stress!
Visit The Carole Spiers Group website here.
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This week on The Burnt Chef Journal, Kris Hall is joined by Jen Hidinger-Kendrick, Founder of Giving Kitchen.
Giving Kitchen is a food service community meeting crisis with compassion and care.
Their mission is to provide emergency assistance to food service workers through financial support and a network of community resources.
Giving Kitchen grew out of a beyond-expectation response to the devastating, stage-four cancer diagnosis of Chef Ryan Hidinger in December 2012. Ryan was well-known in the Atlanta restaurant community for his work at Bacchanalia, Floataway CafĂ© and Muss & Turnerâs. And he and his wife, Jen, were beloved for their supper club called Prelude to Staplehouse, which they hosted for several years as a precursor to opening their dream restaurant.
The response to Ryanâs diagnosis - initially from friends within the restaurant industry, and then quickly from an ever-expanding community across Atlanta - was truly heroic: an outpouring of love and financial support to help with his expenses not covered by insurance.
Jen said that this outpouring gave Ryan a peace of mind that she believes extended his life by at least six months. The communityâs overwhelming response to the Hidingers' crisis set the intent, beliefs and values for Giving Kitchen.
To this day, thanks to the leadership and vision of the Hidinger family and their donors, partners, staff, and board, Giving Kitchen has supported thousands food service workers in crisis.
We'd like to thank Jen for taking the time to talk with us, and share her experiences with our wider community.
Tap here to learn more about Giving Kitchen.
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Do you know how to maximize strategic engagement in the workplace? Listen in as we discuss: đ What can businesses do to make sure employees understand and buy into the organisationâs mission, vision, and strategic objectives?đ How important is it to clearly communicate how individual roles contribute to the overall success of the business?đ Is it important to acknowledge and reward employee contributions and achievements in meaningful ways?đ How can hospitality businesses leverage technology to streamline operations and enhance both employee and guest experiences? And do they need to?
Joining our host Cara Houchen we have:â Thom HetheringtonThom is the founder of Landing Light, a boutique consultancy which helps property developers, city councils and major public institutions shape their vision, strategy and engagement around hospitality and food and drink.Having previously owned the NRB hospitality exhibition and helped launch Restaurant magazine and the 50 Best Restaurants in the World awards Thom has twenty eight years of wide-ranging sectoral experience as an advocate, advisor, commentator and community builder. He has recently chaired or sat on panels at the International Hospitality Investment Forum in Berlin, the MA Leadersâ Club, R200, and the Atlantic Club, as well as events for the Institute of Hospitality.In addition Thom is the restaurant critic for Manchesterâs Finest, a judge for awards ranging from the National Restaurant Awards to the Publicans, a trustee of the Tim Bacon Foundation, and also sits on the board of Manchester Art Galleryâs trading company. He previously sat on the boards including The British Food Trust and Hospitality Action North West.â Charlotte DeanCharlotte currently works for Quorn Foods UK and has over 25 yearsâ experience working with food fast moving consumer goods and is a great influencer of positive change in her sector.Charlotteâs experience includes building global partnerships, strong senior relationships and achieving operational excellence, to develop fast routes to market for new brands and leading product launches.Charlotte leads on the âWomen in Quornâ and âWellness in the Workplaceâ initiatives both of which draw on her passion for building a positive business culture that develops its people and allows excellent leadership skills to grow. She is passionate about encouraging women to achieve fulfillment in their lives & inspiring inclusive workplaces for all to thrive.Charlotte's other passions include health and well-being, food, travel, sustainability and charity fund raising through sport.Through her vision and mentoring Charlotte is also a great advocate and inspiration for other aspiring women leaders. Her mantra is âShe believed she could so she did".
This episode was recorded live on LinkedIn on 26th July 2024.
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This week, we welcome Chef Jon Watts.
At 18, Jon found himself being sentenced to 6 Âœ years in a young offenders institute. During his time in custody, with help, he changed his mindset and his mentality. As part of the Duke of Edinburghâs Award he learnt to cook, and went on to become the first person in custody to achieve a Bronze, Silver and Gold award. Two weeks before his release he was awarded his Gold at the palace by HRH The Duke of Edinburgh himself.
In 2010, after gaining his professional cookery qualifications, Jon was employed by Celebrity chef Jamie Oliver. It was here that his passion for food really started.
In 2015, Jon became self-employed and bought a food truck, âJONâS STREAT Foodâ which was parked up in St Albans city centre and serving delicious street food. As time went by he had a lot of amazing opportunities from cooking for celebrities to being involved in national advertising campaigns.
When Covid hit, Jon began posting recipes online and gained a large social following. This opened up brand opportunities, and now the launch of his second cook book!
Thank you so much for Jon for not only recording this episode once, but twice.
Learn more about Jon, his journey, and his cookbooks here.
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A hospitality highlights episode discussing maximising human potential, and why it is important in today's world.
Our guests alongside hosts Kris Hall and Cara Houchen are: â Alex Atwood, a purpose-driven leader & entrepreneur with more than 20 years of experience in the hospitality and staffing space. Alex is also a coach in the emerging psychedelics field whose focus is on optimizing human potential. His other roles include podcaster, public speaker, angel investor, and philanthropist with a soft spot for owners and operators of family businesses. â Anna Anderson - Founder of Kindred, HammersmithAnna Anderson is an ex-social worker turned social entrepreneur and the founder of Kindred, the coworking space, events venue, bar and restaurant in Hammersmith.Recognised in Code Hospitalityâs 30 under 30, Anna has made it her mission since Kindredâs inception to create a beautiful and creative space to bring together members of the West London community.
This episode was recorded live on LinkedIn on 19th July 2024.
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In this episode of The Burnt Chef Journal, Kris Hall is joined by Chris Blaine, the CCO of workforce management platform Planday. Listen in as we discuss the evolving attitudes of shift workers post-COVID, the importance of building trust and connection between managers and employees, and the unique challenges and perspectives of the younger Gen Z workforce entering the hospitality industry. This conversation provides insights on how technology and communication can help shift-based businesses find equilibrium between operational needs and employee well-being to improve retention. Learn more about Chris: Chris joined Planday in 2022 as Chief Customer Officer following 6 1/2 years at Sojern as Managing Director for the EMEA and APAC businesses. He has also held leadership positions in Sales, Customer Success and Marketing at Intuit and Dell. Chris' goal is to ensure customers are at the centre of everything we do at Planday, from how we attract, to how we sell, to how we support & serve. He holds an MBA in Marketing from The College of William & Mary and a BA in Musical Theatre from Syracuse University. Learn more about Planday here: www.planday.com
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We have put a slight spin on this week's episode, as Kris Hall, the founder of The Burnt Chef Project, becomes the interviewee during an insightful interview on DubaiEye 103.8.
Kris discusses his mission to tackle mental health issues within the hospitality industry, as well as the challenges faced by chefs and hospitality workers, the project's impact, and his vision for a healthier work environment in one of the most demanding industries.
Listen in to learn more about our important initiative and how we are changing the conversation around mental health in hospitality.
The Burnt Chef Journal is proudly sponsored by Planday.
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Joining our hosts Kris Hall and Cara Houchen on this episode of Hospitality Highlights we have:
â Libby Paynton - Marketing & Sustainability Manager of United Fresh
â James Burton - Senior Sous of Pig and Butcher in Islington.
We will be diving into an insightful discussion on The Burnt Chef Project's mission, services, and impact on the hospitality industry.
đŁïž Our guests will share personal experiences, highlighting how being part of The Burnt Chef Project has benefited both James and Libby in their personal lives and careers.
đŁïž Weâll explore the services offered by The Burnt Chef Project that James has utilized, why he needed them, and his prior knowledge of the project.
đŁïž As an ambassador, Libby will share how she discovered The Burnt Chef Project, what motivated her to become an ambassador, and what the role entails.
đŁïž Kris Hall will discuss the creation of the ambassador scheme, its growth, and its current size compared to the initial vision five years ago.
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This week we're delving into the remarkable journey of Adam Simmonds, a renowned chef who has weathered the storms of addiction, burnout, and personal challenges. Through raw and open conversation, Adam shares his experiences of hitting rock bottom, finding clarity in international adventures, and ultimately, reclaiming his passion and purpose in the hospitality industry. Adam also shares the news of his latest venture, the opening of Home Kitchen - a fine dining restaurant in London's Primrose Hill that will be staffed by previously homeless individuals. He shares the inspiring vision behind this initiative, which aims to provide life-changing opportunities through culinary training, employment, and support.
We hope you'll be inspired by Adam's passion for creating a more inclusive and supportive hospitality industry, and the transformative impact Home Kitchen hopes to have on the lives of those it employs. Listen in as we explore this innovative project and the potential it holds to redefine the dining experience while uplifting the local community.
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âš Hospitality Highlights âš
Our hosts Kris Hall and Cara Houchen are joined by: â Daniel Lee - Danielâs heritage of English, Irish, and Cantonese combined with his passion and love for travel has enabled him to gain experience and techniques from all different cultures and cuisine to create a unique approach to his dishes - taking inspiration not just from the foods he has discovered on his travels, but the history and reasons behind why the dishes were created. Daniel believes food is a universal language which everyone can relate to. Along with fine dining and tasting menus he wants to create an accessible food culture for all. â Samira Effa - Huddersfield-born Samira started her career at a local restaurant whilst still at school, where she developed her love of rich flavours thanks to her Iranian mother and Nigerian father. Since then, she has gained a wealth of experience all over the country in various MICHELIN star restaurants including 21212 in Edinburgh, Alimentum in Cambridge and Bohemia in Jersey. Samira has also worked as a Senior Production Chef for TRUEfoods, which helps to develop premium products for the restaurant industry. Recognised for her culinary talents, Samira was asked to compete in the 2019, 2020 and 2024 series of Great British Menu, where she showcased great Yorkshire produce, her love of diverse cooking techniques and favourite flavours which come from her mixed parentage. Listen in as we are discuss performing under pressure bothcompetitively but also within a working environment. đ -
In this episode, our host and The Burnt Chef Project founder, Kris Hall, sits down with Chef Ayesha Kalaji, a classically French-trained chef specialising in modern Middle Eastern cuisine. Ayesha shares her personal journey from academia to the culinary world, and her passionate advocacy for mental health awareness and positive change within the hospitality industry. The discussion covers topics such as the prevalence of toxic behavior in kitchens, the importance of work-life balance, and Ayesha's own experience with Borderline Personality Disorder. Ayesha emphasizes the need for hospitality leaders to prioritise the well-being of their teams and foster a more inclusive, supportive, and sustainable industry.
Find out more about Ayesha here.
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Having started her journey working at the one Michelin star âAdamsâ Restaurant in Birmingham. Louisa then made the career-defining decision to apply for MasterChef - The Professionals in 2017, making it to the finals! Three years later in 2020, she was invited back to compete once again in MasterChef â The Rematch! This time taking home the trophy, with Michelin star chef Marcus Wareing hailing her main course as âthe dish of the dayâ.
The achievements and accolades kept on coming and in 2022 she also took home the highly coveted title of âChef of the Yearâ for the Midlands!
In January this year, Louisa made an appearance on Great British Menu where she made it through to the judge's chamber. This is an achievement Louisa has always dreamt about doing as a chef as she has looked up to the chefs on the competition show for most of her career.
Riding high on these successes, Louisa leapt into the extraordinary world of private fine dining.
Away from the hustle and bustle of the kitchen, Louisa is a huge supporter of charity fundraising. She has just competed in her first-ever charity boxing match in March and has raised just under ÂŁ4000 for Macmillan Cancer support in honour of the loss of her close friend Ally. Louisaâs goal is to keep inspiring the next generation and she plans to do that by creating a springboard for younger chefs.
Our second guest, Daniel Bennett is the General Manager at Heft Inn + Restaurant, and won Young Chef Young Waiter of the Year - 3rd Place Waiter UK 2022.
Daniel previously held roles at; KOL, St.JOHN, Carters of Moseley, Simpsonâs and The Forest Side.
Hospitality and Natural Wine Enthusiast, and recognised in the third edition of the Harpers Wine & Spirit Magazine 30 Under 30 list which was announced last month and an Acorn Award Winner 2024.
Recorded live on 14th June 2024.
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In this episode, Alan Tompkins, The Burnt Chef Project's first ambassador down under, and now currently Chief Ambassador for Melbourne Australia, sits down with founder Kris Hall to discuss his path from a challenging kitchen career to becoming a key advocate for mental health in the hospitality industry.
Alan opens up about his own struggles with mental health and PTSD, the reasons behind his career shift, and how The Burnt Chef Project has enabled him to remain connected to the community he loves.
This episode offers a personal look into the experiences that fuel Alan's passion for supporting others in the industry.
Thank you Alan for your taking the time to record this episode, and we look forward to hosting you on your visit to the UK in 2025!
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Joining our hosts Kris Hall and Cara Houchen we have:
â Scot Turner, Founder of Auden Hospitality
In March 2022, Scot created Auden Hospitality with a mission to help hoteliers think differently about their F&B operations to create outlets their guests will love.
All while doing this with a people-centric approach, Scot worked with The Burnt Chef Project as an Ambassador to improve the conditions of the amazing people that work in the industry.
Fast forward to 2024, Auden Hospitality is an award-winning agency building a reputation within the industry.
They will bring real-life knowledge and experience to your operation.
â Sophie Taverner, Head Chef of Lost in the Lanes
Head chef Sophie joined Lost in the Lanes in 2022, and recently launched evenings, elevating Lost from a much loved cafe to an exciting addition to Brightonâs thriving restaurant scene. Despite a lifelong pursuit of good food and cooking, Sophie worked as a human rights lawyer for several years before returning to her first love.
In 2016 she tested the waters with a successful supper club and never looked back.
Sophie's previous experience includes Ibiza Food Studio under former Noma chef Boris Bueno, La Finca and Taller sa Pena. On returning to the UK, Sophie worked at Lyles, The Garden Museum Cafe and branched out in bespoke dining and events, before taking the head chef position at Lost in the Lanes.
Recorded live on 7th June 2024.
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In this episode of "Hospitality Highlights" recorded live on LinkedIn for Alcohol Awareness Week, we delve into the often-overlooked realities of alcohol harm experienced by hospitality workers.
From bartenders to servers, these frontline employees share their personal stories and insights on how alcohol impacts their lives and work environments.
Join us as we explore the challenges they face, the coping mechanisms they develop, and the support systems that are crucial for their well-being.
A huge thank you to Chef Christian Sharp and founder of La Maison Wellness, Camille Vidal, for sharing their personal journey with alcohol and the profound impact it has had on their life and career.
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Join us for an engaging episode as we sit down with Kate Nicholls OBE, the CEO of UKHospitality. Kate shares her insights on leading the hospitality industry through challenging times, the innovative strategies that have shaped her leadership, and her vision for the future of UKHospitality. From navigating the impact of the COVID-19 pandemic to addressing the evolving needs of customers and businesses, Kate's expertise provides valuable perspectives for anyone interested in the hospitality sector.
Don't miss this opportunity to hear from one of the industry's most influential leaders.
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Our Hospitality Highlights hosts Kris Hall and Cara Houchen are joined by:
â Laurie A. Watkins, CEO & Founder, The Cookâs Collective
â Pawel Kukulka, Director at People Person Recruitment
Tune in as we discuss how we can empower those who work in hospitality to be the ones to drive change and why it's important to celebrate the progressive and trailblazing workplaces, whose team's wellbeing is at the forefront of what they do. đ
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Are consumers wanting new experiences for their money?
Our host, Cara Houchen, is joined by guest speakers:
â Adam Degg, Head Chef & Host of Fifty Two at Rudding Park
â James Knight-Paccheco, Co-Founder of Group JKP
Join in the discussion around the rate of closures within the UK, and whether there is an appetite for new openings. đ
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