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`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 youâre 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 youâre 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.
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âBurnout is a conflict of values between what you think is important and what your employer thinks is important.â
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 chefâs 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:
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.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.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.Role-Playing Scenarios: I underscore the value of role-playing scenarios to develop a successful chef mindset, promoting a positive and supportive kitchen culture.The âSuccessful Chef Mindset Challengeâ: 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.
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From Fine Dining to Barbecue: A Chefâs 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:
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.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.Balancing Work and Family: The conversation delves into the personal aspects of Chef Husbandsâ 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.Writing, Teaching, and Community Involvement: The dialogue explores Chef Husbandsâ 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.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 Husbandsâ 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 BBQAndy Husbands - WikipediaRealignment Media
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"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 businessMy 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.
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"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.
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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 SpearIn 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.
ï»żSupport for The Hospitality Industry:
Chowco.org
I Got Your Back
The Burnt Chef Project
Chef Life Coaching
Connect with...
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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 MulvaneyFrom 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
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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 LambIn this episode, you will be able to:
Discover how career coaching can drastically enhance your culinary career journey. Delve into the profound impact of experience and knowledge on culinary success. Appreciate the unique advantage a specialized culinary career coach offers. Explore the significance of curiosity and humility in both personal and professional advancement. Understand how fostering a supportive culinary culture can boost the growth of industry professionals.The key moments in this episode are:
00:00:02 - Introduction,
00:00:32 - The Need for Career Coaching,
00:01:58 - Relatability of Career Coaches,
00:04:39 - Adam's Culinary Career Path,
00:10:43 - The Importance of Community and Belonging,
00:14:42 - Coaching and Mentoring in the Culinary Industry,
00:17:36 - Shifting Focus from Mission to People,
00:20:21 - The Difference Between Management and Mentorship,
00:23:58 - Choosing Consciously in the Culinary Industry,
00:25:15 - Changing the Culinary Industry Culture,
00:29:11 - The Coaching Process,
00:30:09 - Long-Term Growth,
00:30:33 - Changing Relationships,
00:35:09 - Identity and Purpose,
00:37:52 - Reconnecting with Guidance,
00:44:37 - Join the Chef Life Brigade,
00:45:00 - Contact Information,
00:45:25 - Immediate Help and Continuous Improvement,
00:45:54 - Pleasure and Key Takeaways,
00:46:37 - Connect and Support,
Click here for more information about this episode.
Turning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.
Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of the restaurant business in favor of innovative solutions to our industry's most persistent challenges.
Check out the videocast on
Youtube
Linkedin
FB
ï»żSupport for The Hospitality Industry:
Chowco.org
I Got Your Back
The Burnt Chef Project
Chef...
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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 chefâs 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
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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!
âCreating 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.â ~ Chef Patrick MulvaneyIN 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.
âMore 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.â ~ Chef Patrick MulvaneyDive 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,
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A Holiday Salute to the Troops, and when I say troops, I do mean YOU.
This episode features content first published in 2016 and re-run here for your pleasure.
Gratitude for Culinary Professionals
Culinary professionals, chefs, and kitchen workers often find themselves working long hours in a fast-paced, high-pressure environment, especially during the holiday season. During these times, their hard work and dedication truly shine, as they labor to create memorable meals and experiences for those fortunate enough to partake.
While their efforts often go unnoticed, their contribution to the holiday celebration is immeasurable. This realization begs the need to emphasize and appreciate the labor of love these individuals invest in their craft.
Podcast host, Adam, offers sincere gratitude to these culinary professionals for holding the fort during one of the year's busiest seasons. Making a personal sacrifice to serve others while they enjoy their time off may feel challenging, and Adam acknowledges this.
He conveys his heartfelt appreciation and encourages them to pause and celebrate their hard work, reflecting a true understanding of kitchen life and the professionals who make it happen.
If you're feeling undervalued and underappreciated for the countless hours you pour into creating culinary masterpieces, only to receive minimal recognition and acknowledgment, then you are not alone!
Despite your dedication and talent, your hard work may go unnoticed or taken for granted, leaving you disheartened and demotivated. Your efforts in the kitchen may be overshadowed by the spotlight given to other aspects of the dining experience, leaving you feeling like your contributions are not valued.
But rest assured, there are others in the culinary industry who understand your struggles and are seeking to uplift and appreciate your work.
In this episode, you will be able to:
Experiment with understanding the emotional turbulence chefs experience in the fast-paced culinary industry.Admire the culinary artists for their unwavering dedication during the seasonal festivities.Plunge into the beautiful journey of 'Chef Life Radio', a podcast constantly metamorphosing to cater to its listeners.Dive into the captivating influence of Eminem's masterpieces on various sections of society.Show gratitude towards chefs and kitchen staff, the backbone of the restaurant industry.Key Takeaways
Unravel the mental and emotional battles that chefs face in their everyday life in the culinary world.Experience the passion and zeal of kitchen magicians who work relentlessly, even during the holiday season.Witness the evolution and remarkable commitment of the 'Chef Life Radio podcast in creating profound content for its audience.Explore the intriguing impact of Eminem's music on diverse audience groups.Appreciate the tireless dedication and efforts of chefs and kitchen staff, the unsung heroes of the food industry.The resources mentioned in this episode are:
Text the word "Home" to 741741 for free mental and emotional support in the US and Canada.Text the word Burnt Chef to 85258 for free mental and emotional support in the UK.Share the show with someone you love or someone in your workplace who might benefit from it.Follow Chef Life Radio on social media and let us know how we're doing.Visit The Heirloom Foundation at www.theheirloomfoundation.org to support healthier work environments in the culinary industry.Visit www.chefswithissues.com for resources, solutions, and support for mental health in... -
"The 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:
The different ways that men and women are motivated The importance of communication in relationships The challenges faced by women in male-dominated industriesGrab 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:
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This show is sponsored by:
If you're interested in sponsoring this show, email me at [email protected]
ï»żSupport 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...
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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.
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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:
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Facebook
YouTube
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Website
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As the Executive Chef at Dunwoody Country Club in Atlanta, GA, Jeremy Leinin must grapple with the squandered human capital of the industry and a lack of skilled workers amid a pandemic crisis.
"My gut reaction at the time was that we would have to gut our staffs and still find a way to do everything that we always had to do anyway."
Chef Jeremy Leinin is the Executive Chef of Dunwoody Country Club outside of Atlanta.
He discusses how the pandemic has affected his business. He talks about how the industry is facing a crisis with a lack of skilled workers. He also talks about how the industry has squandered human capital for a long time.
In this episode, you will learn the following:
1. How the food service industry is expected to react to the challenges of the COVID pandemic
2. The potential consequences of the labor shortage in the food service industry
3. The importance of quality of life for employees in the food service industry
Resources:
Chef Jeremy on Linkedin
Chef Jeremy in Club & Resort Chef Magazine
Chapter Summaries:
[00:00:00] - Business is picking up in the industry lately. However, it's not quite back to normal yet because people are still recovering from the flu pandemic that has affected the industry recently âeverybody thinks the pandemic is over, but obviously, it is not. â
[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...
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Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration.
Connect with Doug or Chef Ryan by clicking this link
Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.
Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.
Sponsored by Benchmark Sixty Restaurant Services
Check out the videocast every Thursday at 12N ET
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Benchmark Sixty sponsors this show; check out their unique staff retention solution
In partnership with Realignment Hospitality
Copyright 2023 Realignment Media
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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:
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Other episodes you'll enjoy:
Kriss Hall of The Burnt Chef Project
The Great Reset
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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...
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Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordika's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pandemic. She advises people thinking about starting their own businesses to be careful what they wish for and treat their business as if it were someone else's.
"I just figured, we're going to make it, it's going to be fine. We had to close for five months, and that was tough. The laws here in the Dominican Republic regarding the curfews are very strict, and you don't reach back. We shut down" - Deidra McGuiness-Ciolko.
Gordito's on the web
Gordito's on FB
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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.
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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 - âresilientâ 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 â I don't often have nice things to say about me, but I'm getting there. â
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 âasshole line cook, â where a member wrote a harsh post about restaurants not being able to get employees because they don't pay enough. The next day the member of the group apologized for his post. Deidra is grateful to her clients for choosing to spend their dollars with her. Deidra and Joe had a midlife crisis last year and they were separated for a year and a half. Deidra has been smoking and working and drinking like a maniac since she was 20 years old. She had to learn to calm down and learn to be a duck and let things slide at her restaurant. Diedra has been using a coach for a year. Deidra has never done the hard work before. So she wasn't down with the whole coaching thing. She's been doing it now for a full year and it's helped her turn her life around. She has reconnected with Joe.
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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
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This show is sponsored by Benchmark Sixty; check out their unique staff retention solution.
In partnership with Realignment Hospitality
- Se mer
