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: Transitioning from Fine Dining to Barbecue: Chef Husbands discusses his pivotal shift from the high-pressure world of fine dining to the laid-back...

We're announcing our third season and that we're now publishing episodes weekly, dropping every Tuesday morning. Check out more at chefliferadio.com

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

"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 ParksIn 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...

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

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...

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...

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...

In this episode of the Line Check podcast, Chef Holly Cox shares her journey of self-reflection and finding fulfillment in the culinary industry. "When I found out that feeling safe and creating a safe environment for other people was my priority, I was able to put that in a box, and by that I mean set priorities and set standards for it and say, this is what I'm willing to compromise on. And these are things that are non-negotiable." - Chef Holly CoxBut just when everything seems to be...

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 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...

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...

"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....

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...

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...

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...

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...

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...

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...

A quick programming note; over the last several months, we've added two new shows to the Realignment Media podcast network. They've been such a hit with our listeners that we've decided to give them their very own slot. You can find "Line Check," a short form podcast about culinary leadership for the #newkitchenculture, by clicking here. And "Turning the Table," a round table discussion about staff-centric solutions for today's most pressing restaurant problems, sponsored by Benchmark...

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

Alison Anne of Restaurant Revolution, a hospitality transformational leadership coach and mentor, joins Jim Taylor of https://www.benchmarksixty.com/ (Benchmark Sixty Restaurant Services )and Adam Lamb to talk about what she and her company are doing to address the leadership gap in most traditional restaurant operations. You can find out more about Alsion Anne by clicking https://www.restaurantrevolution.me/ (Restaurant Revolution) "Coaches Lead, Leaders Coach' Jim's training path with...

Redefining Culinary Leadership for #thenewkitchenculture. Stand Up Assumptions Agreements Where we're headed Line Check website Support this Podcast Copyright 2022 Realignment Media

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...

207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World 207 2 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...