Chef Life Radio: Strategies to Empower Culinary Leadership for Success, Sanity, and Satisfaction in the Culinary Industry
Welcome to Chef Life Radio, your go-to podcast for chefs looking to thrive in the kitchen and beyond. Empowering chefs with the tools and strategies they need to succeed in their culinary careers while maintaining their sanity and cultivating effective leadership skills. I'm your host, Chef Adam Lamb, your Culinary Career Coach. Join me as we explore practical strategies for success, from enhancing emotional intelligence and communication to building collaborative teams and fostering a positive kitchen culture. Whether you're a seasoned chef or just starting in the industry, Chef Life Radio offers valuable insights and perspectives to support you in achieving your culinary career goals and reclaiming your passion, purpose, and process in the kitchen. In each episode, I address reducing turnover, increasing staff retention, maximizing team performance, creating sustainable kitchen cultures, and balancing work-life commitments. Through actionable advice, Chef Life Radio provides the inspiration and guidance you need to unlock your full potential as a culinary leader. If you’ve been asking yourself questions like: - How can I reduce turnover in my kitchen staff? - What strategies can I implement to increase staff retention? - How can I maximize my team's performance in the kitchen? - What steps can I take to create a sustainable culinary culture within my business? - How can I foster a regenerative environment in my kitchen? - What practices can I adopt to promote equity among my culinary team? - Can I balance sustainability with profitability in the culinary industry? - How can I address issues of burnout and improve the overall well-being of my staff? - What role does leadership play in creating a positive culinary culture? - How can I ensure that my business contributes positively to the community and the environment? Then Chef Life Radio is for you. You can expect to learn the critical human skills for: - Improved kitchen efficiency and productivity. - Enhanced team collaboration and morale. - Higher quality culinary creations and innovative dishes. - Increased customer satisfaction and loyalty. - Greater personal fulfillment and career success for the chefs themselves. Ready to take your culinary career to the next level? Chef Life Radio is the top resource for chefs seeking professional excellence and personal fulfillment in their culinary careers. Are you ready to light the spark and reclaim your passion, purpose, and process? Subscribe to Chef Life Radio today and enjoy success, sanity, and satisfaction in your culinary career wherever you get your podcasts.
Episodes
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.
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, su...
We visit Master Butcher Katri Underly and find out, even in Chicago, why family farms and ranches are so critical for our supply chain.
We meet Joel Salatin of Polyface Farms.
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…
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.
The Great Reset
Episode #1 -Season 2 | 2021
Image courtesy of Rachel Elizabeth O'Shea
Introduction
Welcome Back
Questions
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 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 th...
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
1 101
[00:00:00] Time check it's 30 minutes for service and it's time
for your line check. Welcome back to the show.
Agency
(noun) The capacity of an individual to actively and independently choose and to affect change; free will or self-determination.
https://sociologydictionary.org/agency/
[00:00:50] Checking your station & your head
[00:01:28] Stand Up Meeting - Taking to the crew about 'Agency'
[00:03:03] Acknowledgment
[00:03:29]...
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"
...
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 enterpr...
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 the...
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...
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 Be...
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 ...
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 ...
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 ...
Redefining Culinary Leadership for #thenewkitchenculture.
Stand Up
Assumptions
Agreements
Where we're headed
Copyright 2022 Realignment Media
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...
Dei...
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