2 206 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....

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...

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...

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...

2 205 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...

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...

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] Laura Brenkus [00:05:54] Calling you on your...

Chef Life Radio's newest podcast, Line Check What we're about and what you can expect This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp Chartable - https://chartable.com/privacy

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:...

In this episode, Chef Maria Campbell describes what keeps her going and keeps her cup full and why she’s so committed to helping her peers in the food business get ahead.

The Great Reset Episode #1 -Season 2 | 2021 Image courtesy of https://www.facebook.com/racheleoshea (Rachel Elizabeth O'Shea) Introduction Welcome Back Questions http://chefliferadio.com (Station Identification) https://www.chefliferadiocrew.com (The Chef Life Crew) https://www.facebook.com/TimFerriss (Tim Ferris FB Post) https://www.facebook.com/james.shirley.31 (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...

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. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Podtrac -...

Welcome to season two of Chef Life Radio. We're going to be doing two shows a month for the next five months. And then we'll be spending the rest of the year recording interviews for your season three. I'm your host, Adam Lamb. And this is chef life radio, a monthly podcast dedicated to you - the culinary professional. We are focused on facilitating change in our current culinary career culture and giving you the tools to ensure your success in the kitchen and at home. We at Chef Life...

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… This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Podtrac -...

We meet Joel Salatin of Polyface Farms. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp Chartable - https://chartable.com/privacy

We visit Master Butcher Katri Underly and find out, even in Chicago, why family farms and ranches are so critical for our supply chain. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp Chartable - https://chartable.com/privacy

.) “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 –...

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. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp Chartable - https://chartable.com/privacy