Episodes
Aug. 25, 2022
104: Jonathan Ruby | Transforming Toxic Hospitality Culture
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.…
Aug. 22, 2022
121: Scot Turner - Lessons from a Life in Hospitality
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 ca…
Aug. 20, 2022
206: On The Dock with Chef James Shirley
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, …
Aug. 19, 2022
103: Hustle Culture & the Hospitality Industry
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 retentio…
Aug. 18, 2022
102: Staff Productivity VS Efficiency in Restaurants
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 pr…
Aug. 18, 2022
101: Turning the Table On Restaurant Dogma - Turning the Table
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 pr…
July 25, 2022
205: On the Dock with Kris Hall of The Burnt Chef Project
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'…
July 25, 2022
204: Kris Hall of The Burnt Chef Project
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 …
July 7, 2022
101: Agency - Line Check
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; fr…
July 6, 2022
Chef Life Radio: Line Check - Chef Life Radio: 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:…
Sept. 17, 2021
203: On The Dock with Chef Maria Campbell
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…
Sept. 17, 2021
202: Stress? What Stress? Chef Maria Campbell
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 facet…
July 24, 2021
201: The Great Reset
The Great Reset Episode #1 -Season 2 | 2021 Image courtesy of Rachel Elizabeth O'Shea Introduction Welcome Back Questions Station Identification The Chef Life Crew Tim Ferris FB Post Chef James Shirley FB Message from Katy T…
June 19, 2021
Chef Life Radio Season 2
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 foc…
May 4, 2021
106: Chef Paul Sorgule
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…
May 4, 2021
104: Master Butcher Kari Underly
We visit Master Butcher Katri Underly and find out, even in Chicago, why family farms and ranches are so critical for our supply chain.
May 4, 2021
103: Shawn Wenner on Entrepreneurship
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 …
May 4, 2021
102: Holiday Hell 2016
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…